from the ,google ,print project47 ,transcriber's ,note ,obvious typographical errors have been corrected4 ,a list of corrections is found at the end of the text4 ,inconsistencies in spelling and hyphenation have been maintained4 ,a list of inconsistently spelled and hyphenated words is found at the end of the text4 ,oe ligatures have been expanded4 ,,the ,,lady',s ,,own ,,cookery ,,book1 ,,and ,,new ,,dinner-,,table ,,directory2 ,,in ,,which ,,will ,,be ,,found ,a ,,large ,,collection ,,of ,,original ,,receipts1 ,,including ,,not ,,only ,,the ,,result ,,of ,,the ,,authoress',s ,,many ,,years ,,observation1 ,,experience1 ,,and ,,research1 ,,but ,,also ,,the ,,contributions ,,of ,,an ,,extensive ,,circle ,,of ,,acquaintance3 ,,adapted ,,to ,,the ,,use ,,of ,,persons ,,living ,,in ,,the ,,highest ,,style1 ,,as ,,well ,,as ,,those ,,of ,,moderate ,,fortune4 ,third ,edition4 ,,london3 ,,published ,,for ,,henry ,,colburn4 #ahdd4 ,,preface4 ,the ,receipts composing the ,volume here submitted to the ,public have been collected under peculiarly favourable circumstances by a ,lady of distinction1 whose productions in the lighter department of literature entitle her to a place among the most successful writers of the present day4 ,moving in the first circles of rank and fashion1 her associations have qualified her to furnish directions adapted to the manners and taste of the most refined ,luxury2 whilst long and attentive observation1 and the communications of an extensive acquaintance1 have enabled her equally to accommodate them to the use of persons of less ample means and of simpler and more economical habits4 ,when the task of arranging the mass of materials thus accumulated devolved upon the ,editor1 it became his study to give to them such a form as should be most convenient for constant reference4 ,a glance at the ,contents1 which might with equal propriety be denominated an ,index1 will1 he flatters himself1 convince the reader that this object has been accomplished4 ,it will there be seen that the ,receipts1 upwards of ,,sixteen ,,hundred in number1 are classed under ,eleven distinct ,heads1 each of which is arranged in alphabetical order--a method which confers on this ,volume a decided advantage over every other work of the kind1 inasmuch as it affords all the facilities of a ,dictionary1 without being liable to the unpleasant intermixture of heterogeneous matters which cannot be avoided in that form of arrangement4 ,the intimate connexion between the ,science of ,cookery and the ,science of ,health1 the sympathies subsisting between every part of the system and the stomach1 and the absolute necessity of strict attention not less to the manner of preparing the alimentary substances offered to that organ than to their quality and quantity1 have been of late years so repeatedly and so forcibly urged by professional pens1 that there needs no argument here to prove the utility of a safe ,guide and ,director in so important a department of domestic economy as that which is the subject of this ,volume4 ,in many more cases1 indeed1 than the uninitiated would imagine1 is the healthy tone of the stomach dependent on the proper preparation of the food1 the healthy tone of the body in general on that of the stomach1 and the healthy tone of the mind on that of the body3 consequently the first of these conditions ought to command the vigilance and solicitude of all who are desirous of securing the true enjoyment of life--the mens sana in corpore sano4 ,the professed ,cook may perhaps be disposed to form a mean estimate of these pages1 because few1 or no learned1 or technical1 terms are employed in them2 but this circumstance1 so far from operating to the disparagement of the work1 must prove a strong recommendation to the ,public in general4 ,the chief aim1 in fact1 of the noble ,authoress has been to furnish such plain directions1 in every branch of the culinary art1 as shall be really useful to ,english masters and ,english servants1 and to the humble but earnest practitioner4 ,let those who may desire to put this collection of receipts to the test only give them a fair trial1 neither trusting to conceited servants1 who1 despising all other methods1 obstinately adhere to their own1 and then lay the blame of failure upon the directions2 nor committing their execution to careless ones1 who neglect the means prescribed for success1 either in regard to time1 quantities1 or cleanliness2 and the result will not fail to afford satisfactory evidence of their pleasant qualities and practical utility4 ,,contents4 ,,page ,,general ,,directions #c ,,catalogue ,,of ,,things ,,in ,,season--,fish--,game and ,poultry--,fruit--,roots and ,vegetables #e ,,general ,,rules ,,for ,a ,,good ,,dinner #ac ,dinner for ,fourteen or ,sixteen #ad ---- ---- ,twelve or ,fourteen #ai ---- ---- ,ten or ,twelve #bc ---- ---- ,eight #bf ---- ---- ,six #bi ---- ---- ,four #cb ,,soups4 ,almond #cc ,asparagus ib4 ,calf's-head #cd ,carrot ib4 ,clear ib4 ---- herb #ce ,cod's-head ib4 ,crawfish ib4 ----1 or lobster ib4 ,curry1 or ,mulligatawny #cf ,eel ib4 ,fish ib4 ,french ib4 ,friar's chicken #cg ,giblet ib4 ,gravy #ch ,hare ib4 ,hessian #ci ,mock-turtle ib4 ,mulligatawny #da ,onion #db ,ox-head #dc ,green pea ib4 ,winter pea #dd ,pea #de ,portable #df ,potato ib4 ,rabbit ib4 ,root ib4 ,scotch leek #dg ,soup1 to brown or colour ib4 ,soups and brown sauces1 seasoning for ib4 ,soups ib4 ---- without meat #dh ---- for the poor #di ---- and bouilli ib4 ,soupe -la-reine ib4 ---- maigre #ej ---- ,sant #ea ,spanish ib4 ,turnip #eb ,veal ib4 ,vegetable ib4 ,vermicelli #ec ,west ,india1 or pepper-pot ib4 ,white #ed ,,broths4 ,broth for the poor #eg ---- ---- ---- sick ib4 ,barley #eh ,chervil ib4 ,hodge-podge ib4 ,leek porridge ib4 ,madame de ,maillet's ib4 ,mutton #ei ,pork ib4 ,pottage ib4 ,scotch pottage ib4 ,scotch #fj ,turnip ib4 ,veal ib4 ,,fish4 ,carp and tench #fc ----1 to stew ib4 ,cod1 to stew #fd ----1 ragout of ib4 ----1 head1 to boil ib4 ,crab1 to dress #fd ---- or lobster1 to butter ib4 ---- ---- ----1 to stew #fe ,crawfish1 to make red ib4 ,eels1 to broil whole ib4 ----1 to collar #fe ----1 to fry #ff ----1 to pot ib4 ----1 to pickle ib4 ----1 to roast ib4 ----1 to spitchcock ib4 ----1 to stew #fg ,fish1 to recover when tainted ib4 ----1 in general1 to dress #fh ----1 to dress in sauce ib4 ----1 hashed in paste ib4 ----1 to cavietch ib4 ,gudgeon ib4 ,haddock1 to bake ib4 ---- pudding #fi ,herring ib4 ,lampreys to pot ib4 ,lobsters1 to butter #gj ----1 to fricassee ib4 ----1 to hash ib4 ----1 to pot #ga ----1 to stew ib4 ---- curry powder ib4 ---- pats ib4 ---- salad #gb ,mackarel la maitre d'hotel ib4 ----1 to boil ib4 ----1 to broil ib4 ----1 to collar ib4 ----1 to fry ib4 ----1 to pickle ib4 ----1 to pot ib4 ----1 to souse #gc ---- pie ib4 ,mullet1 to boil ib4 ----1 to broil ib4 ----1 to fry ib4 ,oysters1 to stew ib4 ----1 ragout #gd ----1 to pickle ib4 ---- pats ib4 ,oyster loaves #ge ---- pie ib4 ,perch1 to fricassee #gf ,pike1 to dress ib4 ----1 stuffed1 to boil ib4 ----1 to boil -la-,franaise ib4 ----1 to broil ib4 ----1 in ,court ,bouillon #gg ----1 fricandeau ib4 ----1 ,german way of dressing ib4 ----1 to pot ib4 ----1 to roast #gh ----1 au souvenir ib4 ----1 la ,tatare ib4 ,salmon1 to dress ib4 ----1 en caisses ib4 ----1 la pole #gi ,scallops ib4 ,shrimps1 to pot ib4 ,smelts1 to fry ib4 ----1 to pickle ib4 ----1 to pot #hj ,soles1 to boil ib4 ----1 to boil -la-,franaise ib4 ----1 to stew ib4 ,water ,souchi ib4 ,sprats1 to bake #ha ,sturgeon1 to roast ib4 ,turbot1 to dress ib4 ----1 plain boiled #hb ----1 to boil ib4 ----1 to boil in gravy ib4 ----1 to boil in ,court ,bouillon with capers ib4 ----1 to fry #hc ---- or barbel1 glazed ib4 ----1 en gras ib4 ----1 or barbel1 en maigre ib4 ,turtle1 to dress #hd ,whiting1 to dry ib4 ,,made ,,dishes4 ,asparagus forced in ,french rolls #he ,eggs1 to dress ib4 ----1 buttered ib4 ----1 ,scotch #hf ----1 for second course ib4 ----1 to fry as round as balls ib4 ----1 fricassee of ib4 ----1 la crme ib4 ,ham1 essence of #hg ,maccaroni in a mould of pie-crust ib4 ---- ib4 ,omelets #hi ----1 asparagus #ij ----1 ,french ib4 ,ragout for made dishes ib4 ,trouhindella ib4 ,,meats ,,and ,,vegetables4 ,artichokes1 to fricassee #ia ,bacon1 to cure ib4 ,barbicue ib4 ,beef1 alamode #ib ---- ---- in the ,french manner ib4 ----1 rump1 with onions #ic ----1 rump1 to bake ib4 ----1 rump1 cardinal fashion ib4 ----1 sausage fashion #id ----1 ribs and sirloin ib4 ----1 ribs1 en papillotes ib4 ----1 brisket1 stewed ,german fashion #ie ----1 to bake ib4 ----1 bouilli ib4 ----1 relishing #if ----1 to stew ib4 ----1 cold1 to dress #ig ----1 cold boiled1 to dress ib4 ----1 cold1 to pot ib4 ---- steaks1 to broil ib4 ---- ---- and oysters #ih ---- 7rump steaks7 broiled1 with onion gravy ib4 ---- steaks1 to stew #ih ---- olives #ii ----1 pickle for ib4 ----1 to salt ib4 ----1 to dry #ajj ----1 hung ib4 ----1 for scraping #aja ----1 ,italian ib4 ----1 red ib4 ----1 collar of #ajb ,bisquet1 to make ib4 ,boar's-head1 to dress whole #ajc ,brawn1 to keep ib4 ,hog's-head1 like brawn ib4 ,mock-brawn ib4 ,cabbage1 farced #ajd ,calf's-head ib4 ----1 like turtle ib4 ----1 to hash #aje ----1 fricassee #ajf ----1 to pickle ib4 ---- liver #ajg ,cauliflowers with white sauce ib4 ,celery1 to stew ib4 ---- -la-crme ib4 ,collops1 ,scotch ib4 ----1 brown ,scotch #ajh ----1 white ib4 ----1 to mince #aji ---- of cold beef ib4 ,cucumbers1 to stew ib4 ,curry-powder ib4 ----1 ,indian #aaj ,farcie #aab ,forcemeat ib4 ,fricandeau #aac ,ham1 to cure ib4 ----1 ,westphalia1 to cure #aag ----1 ,english1 to make like ,westphalia #aai ----1 green #abj ----1 to prepare for dressing without soaking ib4 ----1 to dress ib4 ----1 to roast #aba ----1 entre of ib4 ----1 toasts ib4 ---- and chicken1 to pot ib4 ,herb sandwiches #abb ,hog's puddings1 black ib4 ---- ----1 white ib4 ,kabob1 an ,indian ragout #abc ,lamb1 leg1 to boil #abd ---- ----1 with forcemeat ib4 ----1 shoulder of1 grilled ib4 ----1 to ragout ib4 ----1 to fricassee ib4 ,meat1 miscellaneous directions respecting #abe ----1 general rules for roasting and boiling ib4 ----1 half roasted or under done ib4 ,mustard to make #abf ,mutton1 chine1 to roast ib4 ---- chops1 to stew ib4 ---- cutlets ib4 ---- ----1 with onion sauce ib4 ---- hams1 to make #abg ----1 haricot #abg ----1 leg ib4 ----1 leg1 in the ,french fashion ib4 ----1 or beef1 leg1 to hash #abh ----1 loin1 to stew ib4 ----1 neck1 to roast ib4 ----1 neck1 to boil ib4 ----1 neck1 to fry #abi ----1 saddle1 and kidneys ib4 ----1 shoulder1 to roast in blood ib4 ----1 shoulder or leg1 with oysters ib4 ----1 roasted1 with stewed cucumbers ib4 ----1 to eat like venison #acj ----1 in epigram ib4 ,mushrooms to stew brown ib4 ,newmarket ,john ib4 ,ox-cheek to stew ib4 ,ox-tail ragout #aca ,peas to stew ib4 ----1 green1 to keep till ,christmas #acb ,pickle1 red1 for any meat ib4 ,pie1 beef-steak ib4 ----1 calf's-head ib4 ----1 mutton or grass-lamb ib4 ----1 veal #acc ----1 veal and ham ib4 ----1 veal olive ib4 ----1 beef olive ib4 ,pig1 to barbicue ib4 ----1 to collar ib4 ----1 to collar in colours #acd ----1 to pickle or souse ib4 ----1 to roast ib4 ----1 to dress lamb-fashion ib4 ,pigs'-feet and ears1 fricassee of #ace ---- ---- ---- ----1 ragout of ib4 ,pig's-head1 to roll ib4 ,pilaw1 an ,indian dish ib4 ,pork1 to collar #acf ----1 to pickle ib4 ----1 chine1 to stuff or roast ib4 ---- cutlets #acg ----1 gammon1 to roast ib4 ----1 leg1 to broil ib4 ----1 spring1 to roast ib4 ,potatoes1 to boil ib4 ----1 to bake #ach ,potato balls ib4 ,potatoes1 croquets of ib4 ----1 to fry ib4 ----1 to mash #aci ----1 ,french way of cooking ib4 ----1 -la-maitre d'hotel ib4 ,rice to boil ib4 ,rissoles ib4 ,rice #adj ,robinson1 to make a #ada ,salad1 to dress ib4 ,sausages1 ,bologna ib4 ----1 ,english ib4 ----1 ,oxford #adb ----1 for ,scotch collops ib4 ----1 veal ib4 ----1 without skins #adc ,spinach1 the best mode of dressing ib4 ----1 to stew ib4 ,sweetbreads1 ragout of #add ,savoury toasts1 to relish wine #add ,tomato1 to eat with roast meat #ade ,tongues1 to cure ib4 ----1 to smoke #adf ----1 to bake ib4 ----1 to boil ib4 ----1 to pot ib4 ---- and udder to roast #adg ----1 sheep's1 or any other1 with oysters ib4 ,tripe1 to dress ib4 ----1 to fricassee ib4 ,truffles and morels1 to stew ib4 ,veal1 to boil #adh ----1 to collar ib4 ----1 to roast ib4 ----1 roasted1 ragout of ib4 ----1 to stew #adi ----1 with rice1 to stew ib4 ----1 served in paper ib4 ----1 bombarded ib4 ---- balls #aej ----1 breast ib4 ----1 breast1 with cabbage and bacon ib4 ----1 breast1 en fricandeau ib4 ----1 breast1 glazed brown ib4 ----1 breast1 stewed with peas #aea ----1 breast1 ragout ib4 ---- collops1 with oysters #aea ---- collops1 with white sauce #aeb ---- cutlets1 to dress ib4 ---- cutlets1 larded ib4 ----1 fillet1 to farce or roast ib4 ----1 fillet1 to boil #aec ----1 half a fillet1 to stew ib4 ----1 knuckle1 white ib4 ----1 knuckle1 ragout ib4 ----1 leg1 and bacon1 to boil #aed ----1 loin1 to roast ib4 ----1 loin1 to roast with herbs ib4 ----1 loin1 fricassee of ib4 ----1 loin1 bechamel #aee ----1 neck1 stewed with celery ib4 ---- olives ib4 ---- rumps #aef ----1 shoulder1 to stew ib4 ---- steaks ib4 ---- sweetbreads1 to fry ib4 ---- sweetbreads1 to roast #aeg ,vegetables1 to stew ib4 ,venison1 haunch1 to roast ib4 ----1 to boil ib4 ----1 haunch1 to broil #aeh ----1 to recover when tainted ib4 ----1 red deer1 to pot ib4 ----1 excellent substitute for ib4 ,water-cresses1 to stew #aei ,,poultry4 ,chicken1 to make white #afa ----1 to fricassee ib4 ----1 white fricassee of #afb ----1 or fowl1 cream of #afc ----1 to fry ib4 ----1 to heat ib4 ----1 dressed with peas ib4 ---- and ham1 ragout of ib4 ----1 or ham and veal pats #afd ,duck1 to boil ib4 ----1 to boil -la-,franaise ib4 ----1 -la-braise ib4 ----1 to hash #afe ----1 to stew with cucumbers ib4 ----1 to stew with peas ib4 ,fowls1 to fatten in a fortnight ib4 ----1 to make tender ib4 ----1 to roast with anchovies ib4 ----1 with rice1 called pilaw ib4 ----1 to hash #aff ----1 to stew ib4 ,goose1 to stuff ib4 ----1 liver of1 to dress ib4 ,pigeons1 to boil ib4 ----1 to broil #afg ,pigeons1 to jug #afg ----1 to pot ib4 ----1 to stew ib4 ----1 biscuit of #afh ----1 en compote ib4 ----1 la crapaudine #afi ----1 in disguise ib4 ----1 in fricandeau ib4 ----1 aux poires #agj ----1 pompeton of ib4 ----1 au soleil ib4 ----1 la ,tatare1 with cold sauce #aga ----1 surtout of ib4 ,poultry1 tainted1 to preserve ib4 ,pullets1 with oysters ib4 ----1 to bone and farce #agb ,rabbits1 to boil ib4 ----1 to boil with onions ib4 ----1 brown fricassee of ib4 ----1 white fricassee of ib4 ,turkey1 to boil #agc ---- with oysters ib4 ---- la daube ib4 ----1 roasted1 delicate gravy for #agd ---- or veal stuffing ib4 ,,game4 ,hare1 to dress #age ----1 to roast ib4 ----1 to hash #agf ----1 to jug ib4 ----1 to mince #agg ----1 to stew ib4 ---- stuffing ib4 ,partridge1 to boil #agg ----1 to roast ib4 ----1 la paysanne ib4 ----1 la ,polonaise ib4 ----1 la russe #agh ----1 rolled ib4 ----1 stewed ib4 ----1 salme of ib4 ----1 to pot #agi ---- pie ib4 ,pheasant1 to boil ib4 ----1 with white sauce #ahj ----1 la braise ib4 ----1 l',italienne ib4 ,pheasant1 pur of #aha ,widgeon1 to dress ib4 ,wild-duck1 to roast ib4 ,woodcocks and snipes1 to roast ib4 ----1 la ,franaise ib4 ----1 to pot ib4 ,,sauces4 ,anchovy1 essence of #ahc ---- pickle ib4 ---- sauce ib4 ----1 to recover ib4 ,bacchanalian sauce #ahd ,bechamel ib4 ,beef bouilli1 sauce for ib4 ---- la russe1 sauce for #ahe ,bread sauce ib4 ---- ---- for pig ib4 ,browning for made dishes ib4 ,butter1 to burn #ahf ----1 to clarify ib4 ----1 plain melted ib4 ----1 to thicken for peas ib4 ,caper sauce #ahg ,carp sauce ib4 ----1 light brown sauce for ib4 ---- and tench1 sauce for ib4 ----1 white sauce for ib4 ----1 or tench1 ,dutch sauce for #ahh ---- sauce for fish ib4 ,cavechi1 an ,indian pickle ib4 ,celery sauce1 white #ahi ---- ----1 brown ib4 ,chickens1 boiled1 sauce for ib4 ---- or game1 sauce for ib4 ----1 white sauce for ib4 ,consomm ib4 ,cream sauce for white dishes #aij ,cullis1 to thicken sauces ib4 ----1 brown ib4 ----1 la reine ib4 ----1 turkey #aia ---- of veal1 or other meat ib4 ,dandy sauce1 for all sorts of poultry and game ib4 ,devonshire sauce #aib ,ducks1 sauce for ib4 ,dutch sauce ib4 ---- sauce for fish ib4 ---- sauce for meat or fish ib4 ---- sauce for trout #aic ,egg sauce ib4 ,exquisite1 the ib4 ,fish sauce ib4 ---- sauce1 excellent white #aif ----1 white sauce for1 with capers and anchovies ib4 ----1 stock ib4 ,forcemeat balls for sauces ib4 ,fowls1 white sauce for #aig ---- of all kinds1 or roasted mutton1 sauce for ib4 ,general sauce #aih ,genoese sauce1 for stewed fish ib4 ,german sauce #aih ,gravy1 beef ib4 ---- beef1 to keep #aii ----1 brown ib4 ,green sauce1 for green geese or ducklings ib4 ,ham sauce #bjj ,hare or venison sauce ib4 ,harvey's sauce ib4 ,hashes or fish1 sauce for ib4 ----1 white1 or chickens1 sauce for ib4 ,horseradish sauce ib4 ,italian sauce #bja ,ketchup ib4 ,lemon sauce ib4 ,liver sauce for boiled fowls ib4 ,lobster sauce ib4 ,marchioness's sauce #bjb ,meat jelly for sauces ib4 ,mixed sauce ib4 ,mushroom ketchup #bjc ---- sauce #bjd ,mutton1 roasted1 sauce for ib4 ,onion sauce ib4 ---- ----1 brown ib4 ,oyster sauce ib4 ,pepper-pot ib4 ,pike sauce #bje ,piquante1 sauce ib4 ,poivrade sauce #bjf ,poor man's sauce ib4 ,quin's fish sauce ib4 ,ragout sauce ib4 ,ravigotte1 sauce ib4 ---- ----1 la bourgeoise ib4 ,relishing sauce #bjg ,remoulade1 sauce ib4 ,rice sauce #bjh ,richmond sauce ib4 ,roast meat1 sauce for ib4 ,robert1 sauce ib4 ,salad sauce ib4 ,shalot sauce #bji ,spanish sauce ib4 ,steaks1 sauce for ib4 ,sultana sauce ib4 ,tomato ketchup ib4 ---- sauce #baj ,turkey1 savoury jelly for ib4 ---- or chicken sauce #baa ---- or fowl1 boiled1 sauce for ib4 ,venison sauce ib4 ---- ----1 sweet ib4 ,walnut ketchup ib4 ,white sauce #bac ---- wine sweet sauce ib4 ,,confectionary4 ,almacks #bae ,almond butter ib4 ---- cheesecakes ib4 ---- cream #baf ---- paste ib4 ---- puffs #bag ,angelica1 to candy ib4 ,apples1 to do ib4 ----1 7pippins7 to candy ib4 ----1 7pippins7 to dry ib4 ----1 to preserve green #bah ----1 7golden pippins7 to preserve ib4 ----1 7crabs7 to preserve ib4 ----1 7,siberian crabs7 to preserve1 transparent ib4 ----1 7golden pippins7 to stew ib4 ----1 cheese #bai ----1 conserve of ib4 ----1 demandon ib4 ----1 fraise ib4 ----1 fritters #bbj ----1 jelly ib4 ----1 7crab7 jam or jelly #bba ----1 7pippin or codling7 jelly ib4 ---- and pears1 to dry ib4 ,apricots in brandy #bbb ---- chips ib4 ---- burnt cream ib4 ----1 to dry ib4 ----1 jam #bbc ---- and plum jam ib4 ---- paste ib4 ----1 to preserve ib4 ----1 to preserve whole #bbd ----1 to preserve in jelly ib4 ,bances1 ,french ib4 ,barberries1 to preserve #bbe ,biscuits ib4 ----1 ,dutch ib4 ----1 ginger #bbf ----1 lemon ib4 ----1 ratafia ib4 ----1 table ib4 ,blancmange ib4 ----1 ,dutch #bbg ,bread ib4 ----1 diet ib4 ----1 potato #bbh ----1 rice ib4 ----1 rye ib4 ----1 ,scotch1 short ib4 ,loaves1 buttered ib4 ,loaf1 egg #bbi ,buns ib4 ----1 ,bath #bcj ----1 plain ib4 ,butter1 to make without churning ib4 ----1 black ib4 ----1 ,spanish #bca ,cake ib4 ----1 excellent ib4 ----1 great ib4 ----1 light ib4 ----1 nice ib4 ----1 plain #bcb ----1 very rich #bcb ----1 without butter ib4 ----1 almond ib4 ----1 almond1 clear #bcc ----1 apple #bcd ----1 apricot clear ib4 ----1 biscuit ib4 ----1 bread ib4 ----1 breakfast #bce ----1 breakfast1 excellent ib4 ----1 breakfast1 ,bath ib4 ----1 butter ib4 ----1 caraway #bcf ----1 caraway1 small #bcg ----1 cocoa-nut ib4 ----1 currant1 clear ib4 ----1 egg ib4 ----1 enamelled ib4 ----1 ,epsom ib4 ----1 ginger #bch ----1 ginger1 or hunting ib4 ----1 gooseberry1 clear ib4 ----1 ,jersey ib4 ----1 ,jersey merveilles ib4 ----1 ,london wigs #bci ----1 onion ib4 ----1 orange ib4 ----1 orange clove ib4 ----1 orange-flower #bdj ----1 plum ib4 ----1 plum1 clear ib4 ----1 ,portugal ib4 ----1 potato ib4 ----1 pound ib4 ----1 pound davy #bdb ----1 quince1 clear ib4 ----1 ratafia ib4 ----1 rice ib4 ----1 rock #bdc ----1 royal ib4 ----1 ,savoy or sponge ib4 ----1 seed ib4 ----1 ,shrewsbury #bdd ----1 sponge #bde ----1 sugar ib4 ----1 sugar1 little ib4 ----1 sweet ib4 ----1 tea ib4 ----1 tea1 dry #bdf ----1 thousand ib4 ----1 ,tunbridge ib4 ----1 veal ib4 ----1 ,yorkshire #bdg ,calves'-foot jelly ib4 ,cheese1 to make ib4 ----1 the best in the world #bdh ----1 to stew #bdi ----1 cream ib4 ----1 cream1 ,princess ,amelia's ib4 ----1 cream1 ,irish ib4 ----1 rush #bej ----1 winter cream ib4 ----1 cream1 to make without cream ib4 ----1 damson ib4 ----1 ,french #bea ----1 ,italian ib4 ----1 lemon ib4 ,cheesecakes ib4 ----1 almond #bec ----1 cocoa-nut ib4 ----1 cream ib4 ----1 curd #bed ----1 lemon ib4 ----1 orange ib4 ----1 ,scotch ib4 ,cherries1 to preserve #bee ----1 to preserve 7,morella7 ib4 ----1 brandy #bef ----1 to dry ib4 ----1 dried1 liquor for ib4 ,cherry jam #beg ,cocoa jam ib4 ,cocoa-nut candy ib4 ,coffee1 to roast ib4 ----1 to make the foreign way ib4 ,cream1 to make rise in cold weather #beh ----1 to fry ib4 ----1 and curd1 artificial ib4 ----1 of rice #bei ----1 almond ib4 ----1 barley ib4 ----1 ,french barley ib4 ----1 chocolate #bfj ----1 citron ib4 ----1 clotted ib4 ----1 coffee ib4 ----1 eringo ib4 ----1 fruit #bfa ----1 preserved fruit ib4 ----1 ,italian ib4 ----1 lemon ib4 ----1 lemon1 without cream #bfb ----1 lemon1 frothed ib4 ----1 orange ib4 ----1 orange1 frothed #bfc ----1 ,imperial1 orange ib4 ----1 pistachio ib4 ----1 raspberry ib4 ----1 ratafia ib4 ----1 rice ib4 ----1 runnet whey #bfd ----1 snow ib4 ----1 strawberry ib4 ----1 sweetmeat ib4 ----1 whipt ib4 ,cucumbers1 to preserve green ib4 ,curd1 cream #bfe ----1 lemon ib4 ----1 ,paris ib4 ,currants1 to bottle ib4 ----1 or barberries1 to dry #bff ----1 to ice ib4 ----1 white1 to preserve ib4 ,currant jam #bfg ----1 jelly1 black or red ib4 ----1 juice ib4 ----1 paste #bfh ,custard ib4 ----1 almond #bfi ,damsons1 to bottle ib4 ----1 to dry ib4 ----1 to preserve without sugar #bfi ,dripping1 to clarify for crust ib4 ,dumplings ib4 ----1 currant #bgj ----1 drop ib4 ----1 kitchen hard ib4 ----1 yest ib4 ,eggs #bga ----1 whites of ib4 ,figs1 to dry ib4 ,flowers1 small1 to candy ib4 ----1 in sprigs1 to candy #bgb ,flummery1 ,dutch ib4 ----1 hartshorn ib4 ,fondues #bgc ,fritters1 ,yorkshire ib4 ,fruit1 to preserve ib4 ----1 to preserve green ib4 ----1 of all sorts1 to scald ib4 ,gingerbread #bgd ----1 thick #bge ----1 cakes or nuts ib4 ,gooseberries1 to bottle ib4 ----1 in jelly ib4 ----1 to preserve #bgf ----1 paste of #bgg ,grapes1 to dry ib4 ----1 to preserve ib4 ,greengages1 to preserve ib4 ,hartshorn jelly #bgh ,hedgehog ib4 ,ice and cream ib4 ----1 lemon #bgi ,iceing for cakes ib4 ,jaunemange ib4 ,jelly1 coloured ib4 ----1 ,gloucester #bhj ----1 lemon ib4 ----1 nourishing ib4 ----1 orange ib4 ----1 restorative #bha ----1 strawberry ib4 ----1 wine ib4 ,lemons or ,seville oranges1 to preserve #bhb ,lemon caudle ib4 ---- or chocolate drops ib4 ---- puffs #bhc ---- tart ib4 ----1 solid ib4 ----1 syrup of ib4 ,macaroons ib4 ,marmalade1 citron ib4 ----1 cherry #bhd ----1 orange ib4 ----1 ,scotch1 orange #bhe ----1 red quince ib4 ----1 white quince #bhf ,marchpane ib4 ,marrow pasties #bhg ,melons or cucumbers1 to preserve ib4 ,melon compote ib4 ,mince-meat ib4 ---- without meat #bhh ----1 lemon #bhi ,mirangles ib4 ,moss ib4 ,muffins #bij ,oranges1 to preserve ib4 ----1 ,seville1 to preserve #bia ,orange butter ib4 ----1 candied ib4 ---- cream ib4 ---- jelly #bib ---- paste ib4 ---- puffs ib4 ---- sponge #bic ---- and lemon syrup ib4 ,oranges for a tart ib4 ,orange tart ib4 ,panada #bid ,pancakes ib4 ----1 ,french #bie ----1 ,grillon's ib4 ----1 quire of paper ib4 ----1 rice ib4 ,paste ib4 ----1 for baking or frying ib4 ----1 for pies #bif ----1 for raised pies ib4 ----1 for tarts ib4 ----1 for tarts in pans ib4 ----1 for small tartlets ib4 ----1 potato ib4 ----1 rice #big ----1 royal ib4 ----1 short or puff ib4 ----1 short ib4 ----1 short1 with suet #bih ----1 sugar ib4 ,peaches1 to preserve in brandy ib4 ,pears1 to pot #bii ----1 to stew #cjj ,pie1 chicken ib4 ----1 giblet ib4 ----1 common goose ib4 ----1 rich goose ib4 ----1 ham and chicken ib4 ----1 hare #cja ----1 lumber ib4 ----1 olive ib4 ----1 partridge ib4 ----1 rich pigeon #cjb ----1 high veal ib4 ----1 vegetable ib4 ----1 ,yorkshire ,christmas ib4 ,pineapple1 to preserve in slices ib4 ---- chips #cjc ,plums1 to dry green ib4 ----1 green1 jam of ib4 ----1 great white1 to preserve #cjd ,posset ib4 ----1 sack ib4 ----1 sack1 without milk ib4 ----1 sack1 or jelly #cje ,puffs ib4 ----1 cheese ib4 ----1 chocolate ib4 ----1 ,german ib4 ----1 ,spanish #cjf ,pudding ib4 ----1 good ib4 ----1 very good ib4 ----1 excellent #cjg ----1 plain ib4 ----1 scalded #cjg ----1 sweet ib4 ----1 all three ib4 ----1 almond ib4 ----1 amber #cjh ----1 ,princess ,amelia's ib4 ----1 apple-mignon ib4 ----1 apple ib4 ----1 arrow-root #cji ----1 pearl barley ib4 ----1 batter ib4 ----1 plain batter ib4 ----1 ,norfolk batter #caj ----1 green bean ib4 ----1 beef-steak ib4 ----1 bread ib4 ----1 bread1 rich #caa ----1 bread and butter ib4 ----1 raisin-bread ib4 ----1 buttermilk ib4 ----1 carrot ib4 ----1 ,charlotte #cab ----1 cheese ib4 ----1 citron ib4 ----1 cocoa-nut ib4 ----1 college #cac ----1 new college ib4 ----1 cottage #cad ----1 currant ib4 ----1 custard ib4 ----1 fish #cae ----1 ,french ib4 ----1 gooseberry ib4 ----1 hunters' #caf ----1 jug ib4 ----1 lemon ib4 ----1 small lemon ib4 ----1 maccaroni ib4 ----1 marrow ib4 ----1 ,nottingham #cag ----1 oatmeal ib4 ----1 orange ib4 ----1 paradise #cah ----1 pith #cai ----1 plum ib4 ----1 plum1 rich #cbj ----1 potato ib4 ----1 ,pottinger's #cba ----1 prune ib4 ----1 quaking ib4 ----1 ratafia #cbb ----1 rice ib4 ----1 plain rice ib4 ----1 ground rice #cbc ----1 rice1 hunting ib4 ----1 kitchen rice ib4 ----1 rice plum ib4 ----1 small rice ib4 ----1 ,swedish rice ib4 ----1 rice white pot #cbd ----1 sago ib4 ----1 spoonful ib4 ----1 plain suet ib4 ----1 tansy ib4 ----1 tapioca #cbe ----1 neat's tongue ib4 ,quatre fruits ib4 ,quinces1 to preserve ib4 ,ramaquins #cbf ,raspberries1 to preserve #cbg ----1 to preserve in currant jelly ib4 ----1 jam #cbh ----1 paste ib4 ,rice crust1 apple tart with #cbi ,rolls ib4 ----1 excellent ib4 ----1 little #ccj ----1 breakfast ib4 ----1 ,brentford ib4 ----1 ,dutch ib4 ----1 ,french #cca ----1 ,milton #ccb ,runnet ib4 ,rusks ib4 ----1 and tops and bottoms ib4 ,sally ,lunn #ccc ,slipcote ib4 ,souffl ib4 ---- of apples and rice ib4 ,strawberries1 to preserve for eating with cream #ccd ,strawberries1 to preserve in currant jelly #ccd ----1 to preserve in gooseberry jelly #cce ----1 jam ib4 ,sugar1 to clarify ib4 ,syllabub #ccf ----1 everlasting ib4 ----1 solid ib4 ----1 whipt ib4 ,taffy #ccg ,trifle ib4 ,trotter jelly ib4 ,veal and ham pats ib4 ,venison pasty #cch ,vol-au-vent ib4 ,wafers ib4 ----1 sugar ib4 ,walnuts1 to preserve ib4 ----1 white ib4 ,whey1 mustard ib4 ,yest ib4 ----1 excellent #cdj ----1 potato ib4 ,,pickles4 ,general ,directions #cda ,almonds1 green ib4 ,artichokes ib4 ----1 to boil in winter ib4 ,asparagus #cdb ,barberries ib4 ,beet-root ib4 ---- and turnips #cdc ,cabbage ib4 ----1 red ib4 ,capers #cdd ,capsicum ib4 ,cauliflower ib4 ,clove gilliflower1 or any other flower1 for salads ib4 ,codlings ib4 ,cucumbers #cde ----1 large1 mango of #cdf ----1 sliced ib4 ----1 stuffed ib4 ----1 to preserve #cdg ,french beans #cdh ,herrings1 to marinate #cdi ----1 red1 trout fashion ib4 ,india pickle1 called ,picolili ib4 ,lemons #cej ----1 or oranges #ceb ,mango cossundria #cec ,melons ib4 ----1 to imitate mangoes ib4 ----1 or cucumbers1 as mangoes ib4 ,mushrooms #ced ----1 brown #cef ----1 to dry ib4 ----1 liquor and powder ib4 ,mustard pickle ib4 ,nasturtiums #ceg ,onions ib4 ----1 ,spanish1 mango of #ceh ,orange and lemon-peel ib4 ,oysters ib4 ,peaches1 mango of #cei ,purslain1 samphire1 broom-buds1 c4 #cfj ,quinces ib4 ,radish pods ib4 ,salmon #cfa ----1 to marinate #cfb ,samphire ib4 ,smelts ib4 ,suckers ib4 ,vinegar1 for pickling ib4 ----1 camp #cfc ----1 ,chili ib4 ----1 elder-flower ib4 ----1 garlic #cfd ----1 gooseberry ib4 ----1 plague or four thieves' #cfe ----1 raisin ib4 ----1 raspberry ib4 ,walnuts1 black #cff ----1 green #cfg ----1 ketchup of ib4 ,,wines1 ,,cordials1 ,,liqueurs1 c4 ,ale1 to drink in a week #cfi ----1 very rare ib4 ----1 orange ib4 ,aqua mirabilis #cgj ,bitters ib4 ,cherry brandy ib4 ,cherry water1 cordial ib4 ,cordial1 very fine #cga ,cup ib4 ,elder-flower water ib4 ,elder-berry syrup ib4 ,ginger beer #cgb ,imperial #cgc ,lemonade ib4 ----1 clarified #cgd ----1 milk ib4 ----1 transparent ib4 ,lemon water ib4 ,mead ib4 ,mithridate brandy #cge ,nonpareil ib4 ,noyau #cgf ,orange juice ib4 ,oranges1 or lemons1 spirit of ib4 ,orange-water1 cordial ib4 ,orgeat ib4 ,punch1 excellent #cgg ----1 milk ib4 ----1 ,norfolk ib4 ----1 ,roman #cgh ,raspberry liqueur ib4 ---- vinegar ib4 ,ratafia brandy ib4 ,shrub #cgi ----1 currant ib4 ,spruce beer ib4 ,wine1 bittany #cgi ----1 champagne1 sham #chj ----1 cherry ib4 ----1 cowslip ib4 ----1 currant #cha ----1 currant1 or elder #chb ----1 currant1 black ib4 ----1 currant1 red ib4 ----1 currant1 red or white ib4 ----1 damson #chc ----1 elder ib4 ----1 elder flower #che ----1 frontiniac1 sham ib4 ----1 mixed fruit ib4 ----1 ginger ib4 ----1 gooseberry #chf ----1 grape #chg ----1 lemon #chh ----1 madeira1 sham ib4 ----1 orange ib4 ----1 port1 sham #chi ----1 raisin ib4 ,,the ,,lady',s ,,own ,,cookery ,,book4 ,,general ,,directions4 ,the following directions may appear trite and common1 but it is of the greatest consequence that they be strictly observed3 ,attend to minute cleanliness4 ,never wipe a dish1 bowl1 or pan1 with a half dirty napkin1 or give the vessel a mere rinse in water and think that it is then fit for use4 ,see that it be dried and pure from all smell before you put in any ingredient4 ,never use the hands when it is possible to avoid it2 and1 when you do1 have a clean basin of water to dip them in1 and wipe them thoroughly several times while at work1 as in mixing dough1 c4 ,use silver or wooden spoons2 the latter are best for all confectionery and puddings4 ,take care that the various spoons1 skewers1 and knives1 be not used promiscuously for cookery and confectionery1 or even for different dishes of the same sort4 ,if an onion is cut with any knife1 or lies near any article of kitchen use1 that article is not fit for service till it has been duly scoured and laid in the open air4 ,the same remark applies to very many strong kitchen herbs4 ,this point is scarcely ever enough attended to4 ,in measuring quantities1 be extremely exact1 having always some particular vessel set apart for each ingredient 7best of earthenware1 because such cannot retain any smell7 wherewith to ascertain your quantities4 ,do nothing by guess1 how practised soever you may deem yourself in the art3 nor say ,oh6 ,i want none of your measures for such a thing as a little seasoning1 taking a pinch here and there4 ,be assured you will never in that way make a dish1 or a sauce1 twice in the same manner2 it may be good by chance1 but it will always be a chance1 and the chances are very much against it2 at all events it will not be precisely the same thing1 and precision is the very essence of good cookery4 ,the ,french say ,il faut que rien ne domine--,no one ingredient must predominate4 ,this is a good rule to please general taste and great judges2 but1 to secure the favour of a particular palate it is not infallible3 as1 in a good herb soup1 for instance1 it may better delight the master or mistress that some one herb or savoury meat should predominate4 ,consult1 therefore1 the peculiarities of the tastes of your employer2 for1 though a dish may be a good dish of its kind1 if it is not suited to the taste of the eater of what avail is it8 ,let not the vanity of the cook induce you to forget the duty of a servant1 which is1 in the first place1 to please his master3 be particular1 therefore1 in enquiring what things please your employer4 ,many capital cooks will be found for great feasts and festivals1 but very few for every-day service1 because this is not eye-service1 but the service of principle and duty4 ,few1 indeed1 there are who will take equal pains to make one delicate dish1 one small exquisite dinner1 for the three hundred and sixty-five days in the year2 yet this is by far the most valuable attainment of the two4 ,the great secret of all cookery consists in making fine meat jellies2 this is done at less expence than may be imagined by a careful1 honest cook4 ,for this purpose let all parings of meats of every kind1 all bones1 however dry they may appear1 be carefully collected1 and put over a very slow fire in a small quantity of water1 always adding a little more as the water boils down4 ,skim this juice when cool3 and1 having melted it a second time1 pass it through a sieve till thoroughly pure3 put no salt or pepper2 use this fine jelly for any sauce1 adding herbs1 or whatever savoury condiments you think proper1 at the time it is used4 ,be careful all summer long to dry vegetables and herbs4 ,almost every herb and vegetable may be dried and preserved for winter use2 for on these must chiefly depend all the varied flavours of your dishes4 ,mushrooms and artichokes strung on a string1 with a bit of wood knotted in between each to prevent their touching1 and hung in a dry place1 will be excellent2 and every species of culinary herb may be preserved either in bottles or paper bags4 ,a ,,catalogue ,,of ,,things ,,in ,,season4 ,,january4 ,fish4 ,cod1 skate1 thornback1 salmon1 soles1 eels1 perch1 carp1 tench1 flounders1 prawns1 lobsters1 crabs1 shrimps1 cockles1 muscles1 oysters1 smelts1 whiting4 ,game and ,poultry4 ,hares1 pheasants1 partridges1 wild ducks1 widgeon1 teal1 capons1 pullets1 fowls1 chickens1 squab-pigeons1 tame rabbits1 woodcocks1 snipes1 larks1 blackbirds1 and wood-pigeons4 ,fruit4 ,portugal grapes1 the ,kentish russet1 golden ,french kirton1 ,dutch pippins1 nonpareils1 pearmains1 russetting apples1 and all sorts of winter pears4 ,roots and ,vegetables4 ,many sorts of cabbages1 savoys1 sprouts1 and greens1 parsnips1 carrots1 turnips1 potatoes1 celery1 endive1 cabbage-lettuces1 leeks1 onions1 horseradish1 small salad under glasses1 sweet herbs1 and parsley1 green and white brocoli1 beet-root1 beet-leaves and tops1 forced asparagus1 cucumbers in hotbeds1 ,french beans and peas in the hothouse4 ,,february4 ,fish4 ,cod1 skate1 thornback1 salmon1 sturgeon1 soles1 flounders1 whitings1 smelts1 crabs1 lobsters1 prawns1 shrimps1 oysters1 eels1 crawfish1 carp1 tench1 and perch4 ,game and ,poultry4 ,hares and partridges till the #adth4 ,turkeys1 capons1 pullets with eggs1 fowls1 chickens1 tame rabbits1 woodcocks1 snipes1 all sorts of wild-fowl1 which begin to decline in this month4 ,fruit4 ,nearly the same as last month4 ,roots and ,vegetables4 ,the same as last month4 ,,march4 ,fish4 ,cod and codlings1 turbot1 salmon1 skate1 thornback1 smelts1 soles1 crabs1 lobsters1 prawns1 flounders1 plaice1 oysters1 perch1 carp1 tench1 eels1 gudgeons1 mullet1 and sometimes mackerel1 comes in4 ,poultry4 ,turkeys1 pullets1 fowls1 chickens1 ducklings1 tame rabbits1 pigeons1 guinea-fowl4 ,fruit4 ,pineapples1 the golden ducket1 ,dorset pippins1 rennetings1 ,loan's pearmain1 nonpareils1 ,john apples1 the later bonchretien and double-blossom pears4 ,roots and ,vegetables4 ,carrots1 parsnips1 turnips1 potatoes1 beet1 leeks1 onions1 green and white brocoli1 brocoli sprouts1 brown and green cole1 cabbage sprouts1 greens1 spinach1 small salad1 parsley1 sorrel1 corn salad1 green fennel1 sweet herbs of all sorts1 cabbage lettuces1 forced mushrooms1 asparagus forced1 cucumbers in hotbeds1 ,french beans and peas in hothouses1 and young radishes and onions4 ,,april4 ,fish4 ,salmon1 turbot1 mackerel1 skate1 thornback1 red and grey mullet1 gurnets1 pipers1 soles1 lobsters1 oysters1 prawns1 crawfish1 smelts1 carp1 perch1 pike1 gudgeons1 eels1 and plaice4 ,game and ,poultry4 ,pullets1 fowls1 chickens1 ducklings1 pigeons1 tame rabbits1 and sometimes young leverets1 guinea-fowl4 ,fruit4 ,a few apples and pears1 pineapples1 hothouse grapes1 strawberries1 cherries1 apricots for tarts1 and green gooseberries4 ,roots and ,vegetables4 ,carrots1 potatoes1 horseradish1 onions1 leeks1 celery1 brocoli sprouts1 cabbage plants1 cabbage lettuce1 asparagus1 spinach1 parsley1 thyme1 all sorts of small salads1 young radishes and onions1 cucumbers in hotbeds1 ,french beans and peas in the hothouse1 green fennel1 sorrel1 chervil1 and1 if the weather is fine1 all sorts of sweet herbs begin to grow4 ,,may4 ,fish4 ,turbot1 salmon1 soles1 smelts1 trout1 whiting1 mackerel1 herrings1 eels1 plaice1 flounders1 crabs1 lobsters1 prawns1 shrimps1 crawfish4 ,game and ,poultry4 ,pullets1 fowls1 chickens1 guinea-fowl1 green geese1 ducklings1 pigeons1 tame rabbits1 leverets1 and sometimes turkey poults4 ,fruit4 ,strawberries1 green apricots1 cherries1 gooseberries1 and currants1 for tarts1 hothouse pineapples1 grapes1 apricots1 peaches1 and fine cherries4 ,roots and ,vegetables4 ,spring carrots1 horseradish1 beet-root1 early cauliflower1 spring cabbage1 sprouts1 spinach1 coss1 cabbage1 and ,silesia lettuces1 all sorts of small salads1 asparagus1 hotspur beans1 peas1 fennel1 mint1 balm1 parsley1 all sorts of sweet herbs1 cucumbers and ,french beans forced1 radishes1 and young onions1 mushrooms in the cucumber beds4 ,,june4 ,fish4 ,turbot1 trout1 mackerel1 mullet1 salmon1 salmon trout1 soles1 smelts1 eels1 lobsters1 crabs1 crawfish1 prawns1 and shrimps4 ,game and ,poultry4 ,spring fowls1 and chickens1 geese1 ducks1 turkey poults1 young wild and tame rabbits1 pigeons1 leverets1 and wheatears4 ,fruit4 ,pineapples1 currants1 gooseberries1 scarlet strawberries1 hautboys1 several sorts of cherries1 apricots1 and green codlings4 ,roots and ,vegetables4 ,young carrots1 early potatoes1 young turnips1 peas1 garden beans1 cauliflowers1 summer cabbages1 spinach1 coss1 cabbage1 and ,silesia lettuces1 ,french beans1 cucumbers1 asparagus1 mushrooms1 purslain1 radishes1 turnip-radishes1 horseradish1 and onions4 ,,july4 ,fish4 ,turbot1 salmon1 salmon trout1 ,berwick and fresh water trout1 red and grey mullet1 ,johndories1 skate1 thornback1 maids1 soles1 flounders1 eels1 lobsters1 crawfish1 prawns1 and shrimps4 ,game and ,poultry4 ,leverets1 geese1 ducks and ducklings1 fowls1 chickens1 turkey poults1 quails1 wild rabbits1 wheatears1 and young wild ducks4 ,fruit4 ,pineapples1 peaches1 apricots1 scarlet and wood strawberries1 hautboys1 summer apples1 codlings1 summer pears1 green-gage and ,orleans plums1 melons1 currants1 gooseberries1 raspberries1 cherries of all kinds1 and green walnuts to pickle4 ,roots and ,vegetables4 ,carrots1 potatoes1 turnips1 onions1 cauliflowers1 marrowfat and other peas1 ,windsor beans1 ,french beans1 mushrooms1 sorrel1 artichokes1 spinach1 cabbages1 cucumbers1 coss and cabbage lettuces1 parsley1 all sorts of sweet and potherbs1 mint1 balm1 salsify1 and field mushrooms4 ,,august4 ,fish4 ,codlings1 some turbot1 which goes out this month1 skate1 thornback1 maids1 haddock1 flounders1 red and grey mullet1 ,johndories1 pike1 perch1 gudgeons1 roach1 eels1 oysters1 crawfish1 some salmon1 salmon trout1 ,berwick and fresh water trout4 ,game and ,poultry4 ,leverets1 geese1 turkey poults1 ducks1 fowls1 chickens1 wild rabbits1 quails1 wheatears1 young wild ducks1 and some pigeons4 ,fruit4 ,pineapples1 melons1 cherries1 apricots1 peaches1 nectarines1 apples1 pears1 all sorts of plums1 morella cherries1 filberts and other nuts1 currants1 raspberries1 late gooseberries1 figs1 early grapes1 mulberries1 and ripe codlings4 ,roots and ,vegetables4 ,carrots1 parsnips1 turnips1 potatoes1 onions1 horseradish1 beet-root1 shalots1 garlic1 cauliflower1 ,french beans1 later peas1 cucumbers1 cabbages1 sprouts1 coss lettuce1 endive1 celery1 parsley1 sweet herbs1 artichokes1 artichoke suckers1 chardoons1 mushrooms1 and all sorts of small salads4 ,,september4 ,fish4 ,cod1 codlings1 skate1 thornback1 haddocks1 soles1 whitings1 herrings come in full season1 salmon1 smelts1 flounders1 pike1 perch1 carp1 tench1 eels1 lampreys1 oysters1 cockles1 muscles1 crawfish1 prawns1 and shrimps4 ,game and ,poultry4 ,hares1 leverets1 partridges1 quails1 young turkeys1 geese1 ducks1 capons1 pullets1 fowls1 chickens1 pigeons1 wild and tame rabbits1 wild ducks1 widgeon1 teal1 plover1 larks1 and pippets4 ,fruit4 ,pineapples1 melons1 grapes1 peaches1 plums1 nectarines1 pears1 apples1 quinces1 medlars1 filberts1 hazel nuts1 walnuts1 morella cherries1 damsons1 white and black bullace4 ,roots and ,vegetables4 ,carrots1 parsnips1 potatoes1 turnips1 leeks1 horseradish1 beet-root1 onions1 shalots1 garlic1 celery1 endive1 coss and cabbage lettuces1 artichokes1 ,french beans1 latter peas1 mushrooms1 cucumbers1 red and other cabbages1 cabbage plants1 ,jerusalem artichokes1 parsley1 sorrel1 chervil1 thyme1 all sorts of sweet herbs1 mint1 balm1 all sorts of small salad4 ,,october4 ,fish4 ,cod1 codlings1 brill1 haddocks1 whiting1 soles1 herrings1 cole-fish1 halibut1 smelts1 eels1 flounders1 perch1 pike1 carp1 tench1 oysters1 cockles1 muscles1 lobsters1 crabs1 crawfish1 prawns1 and shrimps4 ,game and ,poultry4 ,hares1 leverets1 pheasants1 partridges1 moor-game1 grouse1 turkeys1 geese1 ducks1 capons1 pullets1 fowls1 chickens1 pigeons1 wild and tame rabbits1 all sorts of wild-fowl1 larks1 plovers1 woodcocks1 snipes1 wood-pigeons1 pippets4 ,fruit4 ,pineapples1 peaches1 grapes1 figs1 medlars1 all sorts of fine apples and pears1 white plums1 damsons1 white and black bullace1 quinces1 filberts1 walnuts1 and chesnuts4 ,roots and ,vegetables4 ,carrots1 parsnips1 potatoes1 turnips1 leeks1 horseradish1 onions1 shalots1 garlic1 beet-root1 artichokes1 latter cauliflowers1 red and white cabbages1 savoys1 cabbage plants1 green and white brocoli1 chardoons1 green and brown cole1 celery1 endive1 spinach1 sorrel1 chervil1 parsley1 purslain1 all sorts of sweet herbs1 coss and cabbage lettuces1 rocambole1 and all sorts of small salads4 ,,november4 ,fish4 ,cod1 salmon1 herrings1 barbel1 halibut1 smelts1 flounders1 whiting1 haddock1 pipers1 gurnets1 pike1 perch1 carp1 tench1 eels1 lobsters1 crabs1 oysters1 muscles1 cockles1 crawfish1 prawns1 and shrimps4 ,game and ,poultry4 ,the same as last month4 ,fruit4 ,pineapples1 all sorts of winter pears1 golden pippins1 nonpareils1 all sorts of winter apples1 medlars1 white and black bullace1 and walnuts kept in sand4 ,roots and ,vegetables4 ,turnips1 potatoes1 carrots1 parsnips1 beets1 chardoons1 onions1 shalots1 garlic1 rocambole1 cauliflowers in the greenhouse1 red and other cabbages1 savoys1 cabbage plants1 winter spinach1 forced asparagus1 late cucumbers1 forced mushrooms1 parsley1 sorrel1 chervil1 thyme1 all sorts of sweet herbs1 celery1 endive1 cabbage lettuces1 brown and green cole1 and all sorts of small salads under glasses4 ,,december4 ,fish4 ,cod1 codlings1 halibut1 skate1 sturgeon1 soles1 salmon1 gurnets1 haddock1 whiting1 sometimes turbots come with the soles1 herrings1 perch1 pike1 carp1 tench1 eels1 lobsters1 crabs1 crawfish1 muscles1 cockles1 prawns1 shrimps1 ,thames flounders1 and smelts4 ,game and ,poultry4 ,hares1 pheasants1 partridges1 moor or heath game1 grouse1 turkeys1 geese1 capons1 pullets1 fowls1 chickens1 all sorts of wild-fowl1 wood cocks1 snipes1 larks1 wild and tame rabbits1 dottrels1 wood-pigeons1 blackbirds1 thrushes1 plover both green and grey4 ,fruit4 ,all sorts of winter pears and apples1 medlars1 chesnuts1 ,portugal grapes and grapes hung in the room1 and walnuts kept in sand4 ,roots and ,vegetables4 ,same as the last month4 99 99 99 99 99 ,beef1 mutton1 and veal1 are in season all the year2 house lamb in ,january1 ,february1 ,march1 ,april1 ,may1 ,october1 ,november1 and ,december4 ,grass lamb comes in at ,easter and lasts till ,april or ,may2 pork from ,september till ,april or ,may2 roasting pigs all the year2 buck venison in ,june1 ,july1 ,august1 and ,september2 doe and heifer venison in ,october1 ,november1 ,december1 and ,january4 ,,general ,,rules ,,for ,a ,,good ,,dinner4 ,there should be always two soups1 white and brown1 two fish1 dressed and undressed2 a bouilli and petits-pats2 and on the sideboard a plain roast joint1 besides many savoury articles1 such as hung beef1 ,bologna sausages1 pickles1 cold ham1 cold pie1 c4 some or all of these according to the number of guests1 the names of which the head-servant ought to whisper about to the company1 occasionally offering them4 ,he should likewise carry about all the side-dishes or entres1 after the soups are taken away in rotation4 ,a silver lamp should be kept burning1 to put any dish upon that may grow cold4 ,it is indispensable to have candles1 or plateau1 or epergne1 in the middle of the table4 ,beware of letting the table appear loaded2 neither should it be too bare4 ,the soups and fish should be dispatched before the rest of the dinner is set on2 but1 lest any of the guests eat of neither1 two small dishes of pats should be on the table4 ,of course1 the meats and vegetables and fruits which compose these dinners must be varied according to the season1 the number of guests1 and the tastes of the host and hostess4 ,it is also needless to add that without iced champagne and ,roman punch a dinner is not called a dinner4 ,these observations and the following directions for dinners are suitable to persons who chuse to live fashionably2 but the receipts contained in this book will suit any mode of living1 and the persons consulting it will find matter for all tastes and all establishments4 ,there is many an excellent dish not considered adapted to a fashionable table1 which1 nevertheless1 is given in these pages4 ,a ,,dinner ,,for ,,fourteen ,,or ,,sixteen ,,persons4 ,n4,b4 ,it is the fashion to lay two table-cloths1 and never to leave the table uncovered4 ,of course1 the individual things must be varied according to the season4 ,,first ,,course4 ,queen ,soup1 white1 removed by ,plain boiled ,turbot4 ,petits ,pats of ,oysters4 ---------- ,plateau1 or ,epergne1 or ,candles4 ---------- ,petits ,pats of ,chickens4 ,herb ,soup1 brown1 removed by ,dressed fish 7,salmon47 ,remove the whole and set on as follows3-- ,sweetbreads1 ,stewed ,beef1 ,small larded4 with ,beef ,vegetables4 ,pies4 ,reindeer ,tongues1 ,dressed ,peas4 ,rissoles of highly dressed in ,veal and ,ham1 sauce4 served in sauce4 ,macaroni1 ---------- ,dressed with ,eggs4 ,parmesan ,plateau4 cheese4 ---------- ,mutton ,stuffed ,cabbage4 ,supreme of ,cutlets ,fowls4 glazed in onion sauce4 ,vol-au-vent4 ,roasted ,turkey1 ,small breast with truffles1 of ,veal morels1 chesnuts1 c4 glazed brown1 with ,peas under4 ,on the sideboard1 fish sauces1 cold pie1 hot ham1 saddle of mutton roasted2 pickles1 cucumbers1 salad1 mashed potatoes1 greens1 and cauliflowers1 crumbs of bread1 and grated ,parmesan cheese4 ,these should be handed round1 to eat with soup1 or game1 or fowl1 if liked4 ,,second ,,course4 ,larded ,hare1 removed by ,souffle#af-994 ,cauliflower1 ,orange with cheese4 ,jelly4 ,apples in compote4 ---------- ,puffs and ,stewed ,tartlets4 ,plateau4 ,partridges4 ---------- ,dressed ,italian ,pigeons4 ,cream4 ,creams in ,glasses4 ,small ,puddings1 ,two roasted ,pheasants1 ,jerusalem with sauce4 one larded1 ,artichokes4 one plain1 removed by ,fondu#af-4 #af-99 ,light sweet ,pudding4 #af- ,melted ,cheese4 ,remove the whole4 ,,third ,,course4 ,gruyre#ag-99 ,pickles4 ,cheese ,pickles4 and ,schabzieger#ag-994 ,savoury ,toasts4 ,bologna ,brawn4 ,sausages4 ---------- ,plateau4 ---------- ,cold ,pie4 ,cold ,pie4 ,savoury ,toasts4 ,anchovies4 ,kipper ,salmon4 ,stilton and ,parmesan4 ,radishes1 cucumbers1 salad1 butter1 c4 to be handed from the side table4 #ag-99 ,swiss cheeses4 ,,dessert4 ,cream ,ice1 ,pistachio ,nuts and removed by ,figs4 ,orange chips4 a ,preserved ,pineapple4 ,dried ,cake4 ,preserved ,sweetmeats4 ,plums4 ---------- ,chantilly ,pyramid with ,basket4 ,plateau4 various ,sweetmeats4 ---------- ,almonds ,cake4 ,preserves of and ,raisins4 ,apricots4 ,brandy ,water ,ice ,sugared ,cherries4 la ,macedoine1 ,walnuts4 removed by ,grapes4 ,,dinner ,,for ,,twelve ,,or ,,fourteen ,,persons4 ,,first ,,course4 ,white ,soups1 ,lamb ,cutlets and removed by plain ,fish3 ,stewed ,chicken4 ,asparagus sauce4 removed by ,bouilli1 dressed according to any of the various receipts4 ,pats4 ,dressed ,vegetable ,fricandeau1 or in a mould4 ,beef ,olives4 ,sorrel sauce4 ---------- ,plateau4 ,small ---------- ,small ,ham1 savoury ,pies4 glazed4 ,macaroni in a mould4 ,pats4 ,breast of ,veal1 stewed white1 as per receipt4 ,dressed ,eggs4 ,small ,ragout of ,any of the ,brown ,soups1 ,mutton4 removed by any of the dressed ,fish4 ,sideboard furnished with plain joint and vegetables of all sorts1 pickles1 c4 ,,second ,,course4 ,charlotte4 ,plover's ,eggs4 ,grouse4 ,tart4 ,jelly4 ,custards4 ---------- ,plateau4 ,partridges4 ---------- ,woodcocks4 ,trifle4 ,fried ,artichokes4 ,dressed ,sea ,kale4 ,leveret4 ,,third ,,course4 ,various ,cheeses1 with ,red ,herring4 ,savoury ,toasts4 ---------- ,radishes1 ,cucumbers1 ,plateau4 ,sausages1 c4 c4 ---------- ,savoury ,toasts4 ,potted ,game4 ,,dessert4 ,ice ,water1 ,chesnuts4 removed by ,walnuts4 ,pineapple4 ,various ,cake4 ,green ,figs4 ,apples4 ---------- ,plateau4 ,filberts4 ---------- ,grapes4 ,various ,cake4 ,plums4 ,pears4 ,ice ,cream1 removed by ,peaches4 ,,dinner ,,for ,,ten ,,or ,,twelve ,,persons4 ,,first ,,course4 ,scotch ,collops1 ,brown ,soup1 ,ragout of brown4 removed by ,ham4 ,fish1 removed by ,boiled ,turkey1 white sauce4 ,vol-au-vent ,fricandeau1 of ,chicken4 ---------- with ,spinach4 ,plateau4 ,cutlets with ---------- ,rissoles ,tomata sauce4 of ,fowl4 ,white ,soup1 removed by ,dressed ,fish1 removed by ,macaroni ,roast ,mutton4 ,pats in paste4 of ,veal4 ,sideboard--salad1 brocoli1 mashed potatoes1 cold pie1 potted meats4 ,,second ,,course4 ,orange ,jelly4 ,peahen1 ,plum ,puddings4 larded4 ---------- ,stewed ,truffles4 ,plateau4 ,blancmange4 ---------- ,tart1 ,two ,eggs1 with ,sponge ,cake1 ,wild ,fowls4 white sauce1 with ,custard4 cheesecakes4 ,sideboard1 ,sea ,kale1 ,pickles1 ,greens1 ,potatoes4 ,,third ,,course4 ,gruyre--,schabzieger4 ,butter4 ,celery4 ,grated ,parmesan4 ---------- ,radishes4 ,plateau4 ,cheese in square pieces4 ---------- ,salad4 ,,dessert4 ,ice4 ,biscuits4 ,currants4 ,apricots4 ,various ,cakes4 ,strawberries4 ,preserved ,orange4 ---------- ,plateau4 ,preserved ,pine4 ---------- ,cherries4 ,cakes4 ,peaches4 ,gooseberries4 ,wafers4 ,ice4 ,,dinner ,,for ,,eight ,,persons4 ,,first ,,course4 ,dressed ,pats of ,veal ,asparagus4 and ,ham4 ,fish1 removed by ,loin of ,mutton1 rolled with ,tomata sauce4 ---------- ,dressed ,tongues4 ,plateau4 ,beef ,olives4 ,stewed ,spinach4 ---------- ,soup1 removed by ,roast ,neck of ,veal1 with rich white sauce and ,mushrooms4 ,macaroni4 ,stewed ,spinach4 ,sideboard1 a bouilli1 a joint1 pickles1 plain boiled vegetables1 c4 ,,second ,,course4 ,stewed ,pigeons1 ,dressed removed by ,dressed ,eggs4 a ,fondu4 ,french beans4 ---------- ,apple ,tart4 ,plateau4 ,four small ,plum ,puddings4 ---------- ,roast ,fowl1 ,fried with ,dressed ,ham4 ,artichokes4 ,water ,cresses1 removed by ,souffle4 ,when a plain roast fowl1 there should be on the sideboard egg sauce or bread sauce2 if a plain duck1 wine sauce or onion sauce4 ,,cheese ,,course4 ,various ,cheeses1 ,bologna ,sausages1 ,pickles4 ,savoury ,toasts1 c4 c4 ,,dessert4 ,ice ,cream1 removed by a large ,cake stuck with ,sweetmeats4 ,oranges4 ,brandy ,dry ,preserves4 ,cherries4 ---------- ,plateau4 ---------- ,wet ,preserves4 ,apples4 ,brandy ,peaches4 ,strawberries4 ,,dinner ,,for ,,six ,,persons4 ,,first ,,course4 ,asparagus ,soup1 removed by ,small ,ham4 ,fish1 ,sea ,kale1 removed by white sauce4 ,roast ,veal bechamelled4 ---------- ,plateau4 ---------- ,stewed ,turnips1 ,alamode ,mutton ,cutlets1 browned4 ,beef4 ,sauce piquante4 ,,second ,,course4 ,turkey ,poult stuffed1 ,blancmange4 glazed brown1 ,croquets fine rich brown sauce of ,potatoes4 under4 ---------- ,plateau4 ---------- ,dressed ,peas4 ,stewed ,duck1 ,tart4 with ,truffles1 ,morells1 c4 ,,third ,,course4 ,two or three sorts of cheeses 7plain71 a small fondu1 relishes1 c4 ,,dessert4 ,ice1 ,brandy ,peaches4 removed by ,apples4 ,preserved ,citron4 ---------- ,plateau4 ---------- ,large ,cake ,oranges4 like a hedgehog1 ,dry ,preserves4 stuck with ,almonds4 ,,dinner ,,for ,,four ,,persons4 ,,first ,,course4 ,hare ,soup1 removed by ,fish1 removed by ,bouilli ,beef4 ---------- ,tendrons de veau4 ,plateau4 ,dressed ,ham4 ,brocoli4 ---------- ,chicken ,pie ,,second ,,course4 ,raspberry ,widgeon4 ,stewed ,cream4 ,french ,beans4 ---------- ,croquettes ,plateau4 ,tart4 of ,potatoes4 ---------- ,partridge4 ,cheese as usual4 ,,dessert4 ,orange ,chips4 ,dry ,preserves4 ,wet ,preserves4 ,wafers4 ,,soups4 ,almond ,soup4 ,take lean beef or veal1 about eight or nine pounds1 and a scrag of mutton2 boil them gently in water that will cover them1 till the gravy be very strong and the meat very tender2 then strain off the gravy and set it on the fire with two ounces of vermicelli1 eight blades of mace1 twelve cloves1 to a gallon4 ,let it boil till it has the flavour of the spices4 ,have ready one pound of the best almonds1 blanched and pounded very fine2 pound them with the yolks of twelve eggs1 boiled hard1 mixing as you pound them with a little of the soup1 lest the almonds should grow oily4 ,pound them till they are a mere pulp3 add a little soup by degrees to the almonds and eggs until mixed together4 ,let the soup be cool when you mix it1 and do it perfectly smooth4 ,strain it through a sieve2 set it on the fire2 stir it frequently2 and serve it hot4 ,just before you take it up add a gill of thick cream4 ,asparagus ,soup4 ,put five or six pounds of lean beef1 cut in pieces and rolled in flour1 into your stewpan1 with two or three slices of bacon at the bottom3 set it on a slow fire and cover it close1 stirring it now and then1 till your gravy is drawn2 then put in two quarts of water and half a pint of pale ale2 cover it close and let it stew gently for an hour4 ,put in some whole pepper and salt to your taste4 ,then strain out the liquor and take off the fat2 put in the leaves of white beet1 some spinach1 some cabbage lettuce1 a little mint1 sorrel1 and sweet marjoram1 pounded2 let these boil up in your liquor4 ,then put in your green tops of asparagus1 cut small1 and let them boil till all is tender4 ,serve hot1 with the crust of a ,french roll in the dish4 ,another4 ,boil three half pints of winter split peas2 rub them through a sieve2 add a little gravy2 then stew by themselves the following herbs3--celery1 a few young onions1 a lettuce1 cut small1 and about half a pint of asparagus1 cut small1 like peas1 and stewed with the rest2 colour the soup of a pea green with spinach juice2 add half a pint of cream or good milk1 and serve up4 ,calf's ,head ,soup4 ,take a knuckle of veal1 and put as much water to it as will make a good soup2 let it boil1 skimming it very well4 ,add two carrots1 three anchovies1 a little mace1 pepper1 celery1 two onions1 and some sweetherbs4 ,let it boil to a good soup1 and strain it off4 ,put to it a full half pint of ,madeira wine2 take a good many mushrooms1 stew them in their own liquor2 add this sauce to your soup4 ,scald the calf's head as for a hash2 cut it in the same manner1 but smaller2 flour it a little1 and fry it of a fine brown4 ,then put the soup and fried head together into a stewpan1 with some oysters and mushrooms1 and let them stew gently for an hour4 ,carrot ,soup4 ,take about two pounds of veal and the same of lean beef2 make it into a broth or gravy1 and put it by until wanted4 ,take a quarter of a pound of butter1 four large fine carrots1 two turnips1 two parsnips1 two heads of celery1 and four onions2 stew these together about two hours1 and shake it often that they may not burn to the stewpan2 then add the broth made as above1 boiling hot1 in quantity to your own judgment1 and as you like it for thickness4 ,it should be of about the consistency of pea-soup4 ,pass it through a tamis4 ,season to your taste4 ,another4 ,take four pounds of beef1 a scrag of mutton1 about a dozen large carrots1 four onions1 some pepper and salt2 put them into a gallon of water1 and boil very gently for four hours4 ,strain the meat1 and take the carrots and rub them very smooth through a hair sieve1 adding the gravy by degrees till about as thick as cream4 ,the gravy must have all the fat taken off before it is added to the carrots4 ,turnip soup is made in the same way4 ,clear ,soup4 ,take six pounds of gravy beef2 cut it small1 put it into a large stewpan1 with onions1 carrots1 turnips1 celery1 a small bunch of herbs1 and one cup of water4 ,stew these on the fire for an hour1 then add nine pints of boiling water2 let it boil for six hours1 strain it through a fine sieve1 and let it stand till next day2 take off the fat2 put it into a clean stewpan1 set it on the fire till it is quite hot2 then break three eggs into a basin1 leaving the shells with them4 ,add this to the soup by degrees2 cover close till it boils2 then strain it into a pan through a fine cloth4 ,when the eggs are well beaten1 a little hot soup must be added by degrees1 and beaten up before it is put into the stewpan with the whole of the soup4 ,clear ,herb ,soup4 ,put celery1 leeks1 carrots1 turnips1 cabbage lettuce1 young onions1 all cut fine1 with a handful of young peas3 give them a scald in boiling water2 put them on a sieve to drain1 and then put them into a clear consomm1 and let them boil slowly till the roots are quite tender4 ,season with a little salt4 ,when going to table put a little crust of ,french roll in it4 ,cod's ,head ,soup4 ,take six large onions1 cut them in slices1 and put them in a stewpan1 with a quarter of a pound of the freshest butter4 ,set it in a stove to simmer for an hour1 covered up close2 take the head1 and with a knife and fork pick all the fins you can get off the fish4 ,put this in a dish1 dredge it well with flour1 and let it stand4 ,take all the bones of the head and the remainder1 and boil them on the fire for an hour1 with an ,english pint of water4 ,strain off the liquor through a sieve1 and put it to your onions2 take a good large handful of parsley1 well washed and picked clean2 chop it as fine as possible2 put it in the soup2 let it just boil1 otherwise it will make it yellow4 ,add a little cayenne pepper1 two spoonfuls of anchovy1 a little soy1 a little of any sort of ketchup1 and a table-spoonful of vinegar4 ,then put the fish that has been set aside on the plate into the stewpan to the soup1 and let it simmer for ten minutes4 ,if not thick enough add a small piece of butter rolled in flour4 ,crawfish ,soup4 ,boil off your crawfish2 take the tails out of the shells2 roast a couple of lobsters2 beat these with your crawfish shells2 put this into your fish stock1 with some crusts of ,french rolls4 ,rub the whole through a tamis1 and put your tails into it4 ,you may farce a carp and put in the middle1 if you please1 or farce some of the shells and stick on a ,french roll4 ,crawfish1 or ,lobster ,soup4 ,take some middling and small fishes1 and put them in a gallon of water1 with pepper1 salt1 cloves1 mace1 sweetherbs1 and onions2 boil them to pieces1 and strain them out of the liquor4 ,then take a large fish1 cut the flesh off one side1 make forcemeat of it1 and lay it on the fish2 dredge grated bread in it1 and butter a dish well2 put it in the oven and bake it4 ,then take one hundred crawfish1 break the shells of the tails and claws1 take out the meat as whole as you can2 pound the shells and add the spawn of a lobster pounded2 put them into the soup1 and1 if you like1 a little veal gravy2 give them a boil or two together4 ,strain the liquor off into another saucepan1 with the tops of ,french bread1 dried1 beat fine1 and sifted4 ,give it a boil to thicken2 then brown some butter1 and put in the tails and claws of the crawfish1 and some of the forcemeat made into balls4 ,lay the baked fish in the middle of the dish1 pour the soup boiling hot on it2 if you like1 add yolks of eggs1 boiled hard1 pounded1 and mixed by degrees with the soup4 ,curry or ,mulligatawny ,soup4 ,boil a large chicken or fowl in a pint of water till half done2 add a table-spoonful of curry powder1 with the juice of one lemon and a half2 boil it again gently till the meat is done4 ,for a large party you must double the quantity of all the articles1 and always proportion the water to the quantity of gravy you think the meat will yield4 ,eel ,soup4 ,take two pounds of eels2 put to them two quarts of water1 a crust of bread1 two or three blades of mace1 some whole pepper1 one onion1 and a bunch of sweet herbs4 ,cover them close1 and let them stew till the liquor is reduced to one half1 and if the soup is not rich enough it must boil till it is stronger4--,then strain it1 toast some bread1 and cut it in small4 ,this soup will be as good as if meat were put into it4 ,a pound of eels makes a pint of soup4 ,fish ,soup4 ,stew the heads1 tails1 and fins1 of any sort of flat fish or haddock4 ,strain and thicken with a little flour and butter2 add pepper1 salt1 anchovy1 and ketchup1 to taste4 ,cut the fish in thick pieces1 and let them stew gently till done4 ,french ,soup4 ,take the scrag end of a neck of mutton1 or two pounds of any meat1 and make it into very strong broth2 then take one large cabbage1 three lettuces1 three carrots1 one root of celery1 and two onions2 cut them all small1 and fry them with butter4 ,pour your broth upon your vegetables a little at a time1 cover it up close1 and let it stew three hours or more4 ,serve with the vegetables4 ,friar's ,chicken4 ,stew a knuckle of veal1 a neck of mutton1 a large fowl1 two pounds of giblets1 two large onions1 two bunches of turnips1 one bunch of carrots1 a bunch of thyme1 and another of sage1 eight hours over a very slow stove1 till every particle of juice is extracted from the meat and vegetables4 ,take it off the stove1 pass it through a hair tamis2 have ready a pound of grated veal1 or1 what is better1 of grated chicken1 with a large bunch of parsley1 chopped very fine and mingled with it4 ,put this into the broth2 set it on the stove again1 and while there break four raw eggs into it4 ,stir the whole for about a quarter of an hour and serve up hot4 ,giblet ,soup4 ,no4 #a4 ,take the desired quantity of strong beef gravy2 add to it a few slices of veal fried in butter2 take a piece of butter rolled in flour1 and with it fry some sliced onion and thyme2 when made brown1 add it to the soup4 ,when sufficiently stewed1 strain and put to it two spoonfuls of ketchup1 a few spoonfuls of ,madeira1 and a little lemon juice4 ,the giblets being separately stewed in a pint of water1 add their gravy to the soup4 ,giblet ,soup4 ,no4 #b4 ,parboil the giblets1 and pour the water from them2 put them into fresh water or thin gravy1 with a large onion stuck with cloves2 season it to your taste2 boil them till the flesh comes from the bones4 ,mix the yolk of an egg with flour into a paste2 roll it two or three times over with a rollingpin2 cut it in pieces1 and thicken the soup with it4 ,giblet ,soup4 ,no4 #c4 ,take three pair of goose giblets2 scald and cut them as for stewing2 set them on the fire in three quarts of water1 and when the scum rises skim them well3 put in a bundle of sweet herbs1 some cloves1 mace1 and allspice1 tied in a bag1 with some pepper and salt4 ,stew them very gently till nearly tender3 mix a quarter of a pound of butter with flour1 and put it in1 with half a pint of white wine1 and a little cayenne pepper4 ,stew them till thick and smooth2 take out the herbs and spices2 skim well2 boil the livers in a quart of water till tender1 and put in4 ,serve up in a terrine or dish4 ,gravy ,soup4 ,no4 #a4 ,put two pounds of gravy beef1 cut in small pieces1 with pepper1 salt1 some whole pepper1 and a piece of butter1 the size of a walnut1 into a stewpan4 ,when drawn to a good gravy1 pour in three quarts of boiling water2 add some mace1 four heads of celery1 one carrot1 and three or four onions4 ,let them stew gently about an hour and a half2 then strain2 add an ounce and half of vermicelli1 and let it stew about ten minutes longer4 ,gravy ,soup4 ,no4 #b4 ,take two ox melts1 cut them in pieces1 season them with pepper and salt1 and dredge them with flour4 ,shred two large onions1 fry them of a nice brown colour1 put them at the bottom of the saucepan with a piece of butter4 ,take one ox rump1 stew it with carrots and celery and twelve allspice4 ,then put all together and strain well4 ,this quantity will make three quarts4 ,you may send the ox rump to table in the soup1 if approved4 ,two carrots and two heads of celery will be sufficient4 ,gravy ,soup4 ,no4 #c4 ,cut the lean part of a shin of beef1 the same of a knuckle of veal1 and set the bones of both on the fire1 in two gallons of water1 to make broth4 ,put the meat in a stewpan2 add some lean bacon or ham1 one carrot1 two turnips1 two heads of celery1 two large onions1 a bunch of sweet herbs1 some whole pepper1 two race of ginger1 six cloves4 ,set these over the fire1 let it draw till all the gravy is dried up to a nice brown2 then add the broth that is made with the bones4 ,let it boil slowly four or five hours4 ,make the soup the day before you want to use it1 that you may take the fat clean from the top1 also the sediment from the bottom4 ,have ready some turnips1 carrots1 and cabbage lettuces1 cut small1 and one pint of young peas2 add these to your soup2 let it boil one hour1 and it will be ready1 with salt to your taste4 ,hare ,soup4 ,skin the hare1 and wash the inside well4 ,separate the limbs1 legs1 shoulders1 and back2 put them into a stewpan1 with two glasses of port wine1 an onion stuck with four cloves1 a bundle of parsley1 a little thyme1 some sweet basil and marjoram1 a pinch of salt1 and cayenne pepper4 ,set the whole over a slow fire1 and let it simmer for an hour2 then add a quart of beef gravy and a quart of veal gravy2 let the whole simmer gently till the hare is done4 ,strain the meat2 then pass the soup through a sieve1 and put a penny roll to soak in the broth4 ,take all the flesh of the hare from the bones1 and pound it in a mortar1 till fine enough to be rubbed through a sieve1 taking care that none of the bread remains in it4 ,thicken the broth with the meat of the hare2 rub it all together till perfectly fine1 like melted butter1 not thicker2 heat it1 and serve it up very hot4 ,be careful not to let it boil1 as that will spoil it4 ,another4 ,half roast a good-sized hare2 cut the back and legs in square pieces2 stew the remaining part with five pints of good broth1 a bunch of sweet herbs1 three blades of mace1 three large shalots1 shred fine1 two large onions1 one head of celery1 one dozen white pepper1 eight cloves1 and a slice of ham4 ,simmer the whole together three hours2 then strain and rub it through a hair sieve with a wooden spoon2 return the gravy into a stewpan2 throw in the back and legs1 and let it simmer three quarters of an hour before you send it to table4 ,hessian ,soup4 ,take seven pints of water1 one pint of split peas1 one pound of lean beef1 cut into small slices1 three quarters of a pound of potatoes1 three ounces of ground rice1 two heads of celery1 two onions1 or leeks4 ,season with pepper and salt1 and dried mint1 according to your taste4 ,let it all boil slowly together till reduced to five pints4 ,another4 ,one pound of beef1 one pint of split peas1 three turnips1 four ounces ground rice1 three potatoes1 three onions1 one head of celery1 seven pints of water4 ,boil till reduced to six pints2 then strain it through a hair sieve1 with a little whole pepper4 ,mock ,turtle ,soup4 ,no4 #a4 ,take a calf's head1 very white and very fresh1 bone the nose part of it2 put the head into some warm water to discharge the blood2 squeeze the flesh with your hand to ascertain that it is all thoroughly out2 blanch the head in boiling water4 ,when firm1 put it into cold water1 which water must be prepared as follows3 cut half a pound of fat bacon1 a pound of beef suet1 an onion stuck with two cloves1 two thick slices of lemon2 put these into a vessel1 with water enough to contain the head2 boil the head in this1 and take it off when boiled1 leaving it to cool4 ,then make your sauce in the following manner3 put into a stewpan a pound of ham cut into slices2 put over the ham two knuckles of veal1 two large onions1 and two carrots2 moisten with some of the broth in which you have boiled the head to half the depth of the meat only2 cover the stewpan1 and set it on a slow fire to sweat through2 let the broth reduce to a good rich colour2 turn up the meat for fear of burning4 ,when you have a very good colour1 moisten with the whole remaining broth from the head2 season with a very large bundle of sweet herbs1 sweet basil1 sweet marjoram1 lemon-thyme1 common thyme1 two cloves1 and a bay leaf1 a few allspice1 parsley1 and green onions and mushrooms4 ,let the whole boil together for one hour2 then drain it4 ,put into a stewpan a quarter of a pound of very fresh butter1 let it melt over a very slow fire2 put to this butter as much flour as it can receive till the flour has acquired a very good brown colour2 moisten this gradually with the broth till you have employed it all2 add half a bottle of good white wine2 let the sauce boil that the flour may be well done2 take off all the scum and fat2 pass it through a sieve4 ,cut the meat off the calf's head in pieces of about an inch square2 put them to boil in the sauce2 season with salt1 a little cayenne pepper1 and lemon juice4 ,throw in some forcemeat balls1 made according to direction1 and a few hard yolks of eggs1 and serve up hot4 ,mock ,turtle4 ,no4 #b4 ,take a calf's head with the skin on2 let it be perfectly well cleaned and scalded1 if it is sent otherwise from the butcher's4 ,you should examine and see that it is carefully done1 and that it looks white and clean1 by raising the skin from the bone with a knife4 ,boil it about twenty minutes2 put it in cold water for about ten minutes2 take the skin clean from the flesh1 and cut it in square pieces4 ,cut the tongue out1 and boil it until it will peel2 then cut it in small pieces1 and put it all together4 ,line the bottom of a soup-pot with slices of ham1 a bay-leaf1 a bunch of thyme1 some other herbs1 and an onion stuck with six cloves4 ,cover all this with a slice of fat bacon1 to keep the meat from burning1 dry it in a clean cloth1 and lay it in the pot with salt1 cayenne pepper1 and as much mace as will lie on a shilling3 and cover the meat over with the parings of the head1 and some slices of veal4 ,add to it a pint of good strong broth2 put the cover over the pot as close as possible1 and let it simmer two hours4 ,when the head is tender1 make the browning as follows3 put into a stewpan a good quarter of a pound of butter2 as it boils1 dredge in a very little flour1 keeping it stirring1 and throw in by degrees an onion chopped very fine1 a little thyme1 parsley1 c4 picked1 also chopped very fine4 ,put them in by degrees1 stirring all the time2 then add a pint of good strong broth1 a pint of good ,madeira wine1 and all the liquor with your meat in the stewpot4 ,let them boil all together1 till the spirit of the wine is evaporated1 for that should not predominate4 ,add the juice of two or three large lemons2 then put in the head1 tongue1 c42 skim the fat off as it rises4 ,dish it very hot2 add forcemeat balls and hard eggs1 made thus3 take six or eight and boil them hard2 then take the yolks1 and pound them in a mortar with a dust of flour1 and half or more of a raw egg1 7beaten up7 as you may judge sufficient4 ,rub it all to a paste2 add a little salt2 then roll them into little eggs1 and add them1 with the forcemeat balls1 to the turtle when you dish it4 ,mock ,turtle4 ,no4 #c4 ,neat's feet instead of calf's head2 that is1 two calf's feet and two neat's feet4 ,mock ,turtle4 ,no4 #d4 ,two neat's and two calf's feet cut into pieces an inch long1 and put into two quarts of strong mutton gravy1 with a pint of ,madeira4 ,take three dozen oysters1 four anchovies1 two onions1 some lemon-peel1 and mace1 with a few sweet herbs2 shred all very fine1 with half a tea-spoonful of cayenne pepper1 and add them to the feet4 ,let all stew together two hours and a quarter4 ,just before you send it to table1 add the juice of two small lemons1 and put forcemeat balls and hard eggs to it4 ,mulligatawny ,soup4 ,no4 #a4 ,cut in pieces three fowls2 reserve the best pieces of one of them for the terrine2 cut the remainder very small3 add to them a pound of lean ham1 some garlic1 bay-leaves1 spices1 whole mace1 peppercorns1 onions1 pickles of any kind that are of a hot nature1 and about four table-spoonfuls of good curry-powder4 ,cover the ingredients with four quarts of strong veal stock1 and boil them till the soup is well flavoured3 then strain that to the fowl you have reserved1 which must be fried with onions4 ,simmer the whole till quite tender1 and serve it up with plain boiled rice4 ,mulligatawny ,soup4 ,no4 #b4 ,boil a knuckle of veal of about five pounds weight2 let it stand till cold2 then strain1 and fry it in a little butter4 ,strain the liquor1 and leave it till cold2 take the fat off4 ,fry four onions brown in butter1 add four dessert spoonfuls of curry-powder1 a little turmeric1 a little cayenne2 put all these together in the soup4 ,let it simmer for two hours1 and if not then thick enough1 add a little suet and flour1 and plain boiled rice to eat with it2 and there should be a chicken or fowl1 half roasted1 and cut up in small pieces1 then fried in butter of a light brown colour1 and put into the soup instead of the veal1 as that is generally too much boiled4 ,mulligatawny ,soup4 ,no4 #c4 ,have some good broth made1 chiefly of the knuckle of veal3 when cold skim the fat off well1 and pass the broth when in a liquid state through the sieve4 ,cut a chicken or rabbit into joints1 7chicken or turkey is preferable to rabbit17 fry it well1 with four or five middle-sized onions shred fine2 shake a table-spoonful of curry-powder over it1 and put it into the broth4 ,let it simmer three hours1 and serve it up with a seasoning of cayenne pepper4 ,onion ,soup4 ,no4 #a4 ,take twelve large ,spanish onions1 slice and fry them in good butter4 ,let them be done very brown1 but not to burn1 which they are apt to do when they are fried4 ,put to them two quarts of boiling water1 or weak veal broth2 pepper and salt to your taste4 ,let them stew till they are quite tender and almost dissolved2 then add crumbs of bread made crisp1 sufficient to make it of a proper thickness4 ,serve hot4 ,onion ,soup4 ,no4 #b4 ,boil three pounds of veal with a handful of sweet herbs1 and a little mace2 when well boiled strain it through a sieve1 skim off all the fat4 ,pare twenty-five onions2 boil them soft1 rub them through a sieve1 and mix them with the veal gravy and a pint of cream1 salt1 and cayenne pepper1 to your taste4 ,give it a boil and serve up2 but do not put in the cream till it comes off the fire4 ,onion ,soup4 ,no4 #c4 ,take two quarts of strong broth made of beef2 twelve onions2 cut these in four quarters1 lay them in water an hour to soak4 ,brown four ounces of butter1 put the onions into it1 with some pepper and salt1 cover them close1 and let them stew till tender3 cut a ,french loaf into slices1 or sippets1 and fry them in fresh butter2 put them into your dish1 and boil your onions and butter in your soup4 ,when done enough1 squeeze in the juice of a lemon1 and pour it into your dish with the fried sippets4 ,you may add poached eggs1 if it pleases your palate4 ,ox ,head ,soup4 ,bone the head and cut it in pieces2 wash it extremely clean from the blood2 set it on the fire in three gallons of water4 ,put in a dozen onions1 eight turnips1 six anchovies1 and a bundle of sweet herbs4 ,let all stew together very gently1 till it is quite tender4 ,carefully skim off all the fat as it boils1 but do not stir it4 ,take cabbage lettuce1 celery1 chervil1 and turnips1 all boiled tender and cut small2 put them into the soup1 and let them boil all together half an hour4 ,another4 ,to half an ox's head put three gallons of water1 and boil it three hours4 ,clean and cut it small and fine2 let it stew for an hour with one pint of water1 which must be put to it boiling2 then add the three gallons boiling4 ,green ,pea ,soup4 ,no4 #a4 ,take a knuckle of veal of about four pounds1 chop it in pieces1 and set it on the fire in about six quarts of water1 with a small piece of lean ham1 three or four blades of mace1 the same of cloves1 about two dozen peppercorns1 white and black1 a small bundle of sweet herbs and parsley1 and a crust of ,french roll toasted crisp4 ,cover close1 and let it boil very gently over a slow fire till reduced to one half2 then strain it off1 and add a full pint of young green peas1 a fine lettuce1 cut small1 four heads of celery1 washed and cut small1 about a quarter of a pound of fresh butter made hot1 with a very little flour dredged into it1 and some more lettuce cut small and thrown in4 ,just fry it a little2 put it into the soup2 cover it close1 and let it stew gently over a slow fire two hours4 ,have a pint of old peas boiled in a pint of water till they are very tender1 then pulp them through a sieve2 add it to the soup1 and let it all boil together1 putting in a very little salt4 ,there should be two quarts4 ,toast or fry some crust of ,french roll in dice4 ,green ,pea ,soup4 ,no4 #b4 ,put one quart of old green peas into a gallon of water1 with a bunch of mint1 a crust of bread1 and two pounds of fresh meat of any sort4 ,when these have boiled gently for three hours1 strain the pulp through a colander2 then fry spinach1 lettuce1 beet1 and green onions1 of each a handful1 not too small1 in butter1 and one pint of green peas1 boiled2 pepper and salt4 ,mix all together1 and let them just boil4 ,the spinach must not be fried brown1 but kept green4 ,green ,pea ,soup4 ,no4 #c4 ,boil the shells of your youngest peas in water till all the sweetness is extracted from them2 then strain1 and in that liquor boil your peas for the soup1 with whole pepper and salt4 ,when boiled1 put them through a colander2 have ready the young peas boiled by themselves2 put a good piece of butter in a frying-pan with some flour1 and into that some lettuce and spinach2 fry it till it looks green1 and put it into the soup with the young peas4 ,when the greens are tender1 it is done enough4 ,green ,pea ,soup4 ,no4 #d4 ,boil a quart of old peas in five quarts of water1 with one onion1 till they are soft2 then work them through a sieve4--,put the pulp in the water in which the peas were boiled1 with half a pint of young peas1 and two cabbage lettuces1 cut in slices2 then let it boil half an hour2 pepper and salt1 to your taste4--,add a small piece of butter1 mixed with flour1 and one tea-spoonful of loaf sugar4 ,green ,pea ,soup4 ,no4 #e4 ,make a good stock for your soup of beef1 mutton1 and veal2 season to your palate2 let it stand till cold1 then take off all the fat4 ,take some old peas1 boil them in water1 with a sprig of mint and a large lettuce1 strain them through a sieve2 mix them with your soup till of proper thickness4 ,then add three quarters of a pint of cream2 simmer it up together1 and have ready half a pint of young peas1 or asparagus1 ready boiled to throw in4 ,if the soup is not of a fine green1 pound some spinach1 and put in a little of the juice1 but not too much4 ,green ,pea ,soup4 ,no4 #f4 ,take a quart of old peas1 three or four cabbage lettuces1 two heads of celery1 two leeks1 one carrot1 two or three turnips1 two or three old onions1 and a little spinach that has been boiled2 put them over the fire with some good consomm1 and let them do gently1 till all are very tender4 ,rub the whole through a tamis1 or hair-sieve2 put it in the pot4 ,have about half a pint of very young peas1 and the hearts of two cabbage lettuces1 cut fine and stewed down in a little broth4 ,put all together1 with a small faggot of mint1 and let it boil gently1 skimming it well4 ,when going to table1 put into it fried bread1 in dice1 or crust of ,french roll4 ,this quantity will be sufficient for a terrine4 ,winter ,pea ,soup4 ,take two quarts of old peas1 a lettuce1 a small bit of savoury1 a handful of spinach1 a little parsley1 a cucumber1 a bit of hock of bacon2 stew all together till tender4 ,rub the whole through a colander2 add to it some good gravy1 and a little cayenne or common pepper4 ,these quantities will be sufficient for a large terrine4 ,send it up hot with fried bread4 ,pea ,soup4 ,no4 #a4 ,take two pints of peas1 one pound of bacon1 two bunches of carrots and onions1 two bunches of parsley and thyme2 moisten the whole with cold water1 and let them boil for four hours1 adding more water to them if necessary4 ,when quite done1 pound them in a mortar1 and then rub them through a sieve with the liquor in which they have been boiling4 ,add a quart of the mixed jelly soup1 boil it all together1 and leave it on a corner of the fire till served4 ,it must be thick and smooth as melted butter1 and care taken throughout that it does not burn4 ,pea ,soup4 ,no4 #b4 ,take about three or four pounds of lean beef2 cut it in pieces and set it on the fire in three gallons of water1 with nearly one pound of ham1 a small bundle of sweet herbs1 another of mint1 and forty peppercorns4 ,wash a bunch of celery clean1 put in the green tops2 then add a quart of split peas4 ,cover it close1 and let the whole boil gently till two parts out of three are wasted4 ,strain it off1 and work it through a colander2 put it into a clean saucepan with five or six heads of celery1 washed and cut very small2 cover it close1 and let it stew till reduced to about three quarts3 then cut some fat and lean bacon in dice1 fry them just crisp2 do the same by some bread1 and put both into the soup4 ,season it with salt to your taste4 ,when it is in the terrine1 rub a little dried mint over it4 ,if you chuse it1 boil an ox's palate tender1 cut it in dice1 and put in1 also forcemeat balls4 ,pea ,soup4 ,no4 #c4 ,to a quart of split peas put three quarts of water1 two good turnips1 one large head of celery1 four onions1 one blade of ginger1 one spoonful of flour of mustard1 and a small quantity of cayenne1 black pepper1 and salt4 ,let it boil over a slow fire till it is reduced to two quarts2 then work it through a colander with a wooden spoon4 ,set it on the fire1 and let it boil up2 add a quarter of a pound of butter mixed with flour2 beat up the yolks of three eggs1 and stir it well in the soup4 ,gut a slice of bread into small dice2 fry them of a light brown2 put them into your soup-dish1 and pour the soup over them4 ,pea ,soup4 ,no4 #d4 ,boil one onion and one quart of peas in three quarts of water till they are soft2 then work them through a hair sieve4 ,mix the pulp with the water in which the peas were boiled2 set it over the fire and let it boil2 add two cabbage lettuces1 cut in slices1 half a pint of young peas1 and a little salt4 ,let it boil quickly half an hour2 mix a little butter and flour1 and boil in the soup4 ,portable ,soup4 ,strip all the skin and fat off a leg of veal2 then cut all the fleshy parts from the bone1 and add a shin of beef1 which treat in the same way2 boil it slowly in three gallons of water or more according to the quantity of the meat2 let the pot be closely covered3 when you find it1 in a spoon1 very strong and clammy1 like a rich jelly1 take it off and strain it through a hair sieve into an earthen pan4 ,after it is thoroughly cold1 take off any fat that may remain1 and divide your jelly clear of the bottom into small flatfish cakes in chinaware cups covered4 ,then place these cups in a large deep stewpan of boiling water over a stove fire1 where let it boil gently till the jelly becomes a perfect glue2 but take care the water does not get into the cups1 for that will spoil it all4 ,these cups of glue must be taken out1 and1 when cold1 turn out the glue into a piece of new coarse flannel1 and in about six hours turn it upon more fresh flannel1 and keep doing this till it is perfectly dry--if you then lay it by in a dry warm place1 it will presently become like a dry piece of glue4 ,when you use it in travelling1 take a piece the size of a large walnut1 seasoning it with fresh herbs1 and if you can have an old fowl1 or a very little bit of fresh meat1 it will be excellent4 ,potato ,soup4 ,five large carrots1 two turnips1 three large mealy potatoes1 seven onions1 three heads of celery2 slice them all thin1 with a handful of sweet herbs2 put them into one gallon of water1 with bones of beef1 or a piece of mutton2 let them simmer gently till the vegetables will pulp through a sieve4 ,add cayenne pepper1 salt1 a pint of milk1 or half a pint of cream1 with a small piece of butter beaten up with flour4 ,rabbit ,soup4 ,one large rabbit1 one pound of lean ham1 one onion1 one turnip1 and some celery1 two quarts of water2 let them boil till the rabbit is tender4 ,strain off the liquor2 boil a pint of cream1 and add it to the best part of the rabbit pounded2 if not of the thickness you wish1 add some flour and butter1 and rub it through a sieve4 ,it must not be boiled after the cream is added4 ,root ,soup4 ,potatoes1 ,french turnips1 ,english turnips1 carrots1 celery1 of each six roots2 pare and wash them2 add three or four onions2 set them on the fire with the bones of a rump of beef1 or1 if you have no such thing1 about two pounds of beef1 or any other beef bones4 ,chop them up1 and put them on the fire with water enough to cover them2 let them stew very gently till the roots are all tender enough to rub through a sieve4 ,this done1 cut a few roots of celery small1 and put it to the strained soup4 ,season it with pepper and salt1 and stew it gently till the celery is tender2 then serve it with toast or fried bread4 ,a bundle of herbs may be boiled in it1 just to flavour it1 and then taken out4 ,scotch ,leek ,soup4 ,you make this soup to most advantage the day after a leg of mutton has been boiled1 into the liquor from which put four large leeks1 cut in pieces4 ,season with pepper and salt1 and let it boil gently for a quarter of an hour4 ,mix half a pint of oatmeal with cold water till quite smooth2 pour this into the soup2 let it simmer gently half an hour longer2 and serve it up4 ,to brown or colour ,soup4 ,to brown soup1 take two lumps of loaf-sugar in an iron spoon2 let it stand on the stove till it is quite black1 and put it into soup4 ,seasoning for ,soups and ,brown ,sauces4 ,salt a bullock's liver1 pressing it thoroughly with a great weight for four days4 ,take ginger and every sort of spice that is used to meat1 and half a pound of brown sugar1 a good quantity of saltpetre1 and a pound of juniper-berries4 ,rub the whole in thoroughly1 and let it lie six weeks in the liquor1 boiling and skimming every three days1 for an hour or two1 till the liver becomes as hard as a board4 ,then steep it in the smoke liquor that is used for hams1 and afterwards hang it up to smoke for a considerable time4 ,when used1 cut slices as thin as a wafer1 and stew them down with the jelly of which you make your sauce or soup1 and it will give a delightful flavour4 ,soup4 ,no4 #a4 ,a quarter of a pound of portable soup1 that is1 one cake1 in two quarts of boiling water2 vegetables to be stewed separately1 and added after the soup is dissolved4 ,soup4 ,no4 #b4 ,take a piece of beef about a stone weight1 and a knuckle of veal1 eight or ten onions1 a bunch of thyme and parsley1 an ounce of allspice1 ten cloves1 some whole pepper and salt2 boil all these till the meat is all to pieces4 ,strain and take off the fat4 ,make about a quart of brown beef gravy with some of your broth2 then take half a pound of butter and a good handful of flour mixed together1 put it into a stewpan1 set it over a slow fire1 keeping it stirring till very brown2 have ready what herbs you design for your soup1 either endive or celery2 chop them1 but not too small2 if you wish for a fine soup add a palate and sweetbreads1 the palate boiled tender1 and the sweetbreads fried1 and both cut into small pieces4 ,put these1 with herbs1 into brown butter2 put in as much of your broth as you intend for your soup1 which must be according to the size of your dish4 ,give them a boil or two1 then put in a quart of your gravy1 and put all in a pot1 with a fowl1 or what you intend to put in your dish4 ,cover it close1 and1 let it boil an hour or more on a slow fire4 ,should it not be seasoned enough1 add more salt1 or what you think may be necessary3 a fowl1 or partridge1 or squab pigeons1 are best boiled in soup and to lie in the dish with it4 ,soup4 ,no4 #c4 ,cut three pounds of beef and one pound of veal in slices and beat it4 ,put half a pound of butter and a piece of bacon in your pan1 brown it1 and sprinkle in half a spoonful of flour4 ,cut two onions in2 add pepper and salt1 a bit of mace1 and some herbs1 then put in your meat1 and fry it till it is brown on both sides4 ,have in readiness four quarts of boiling water1 and a saucepan that will hold both water and what is in your frying-pan4 ,cover it close2 set it over a slow fire and stew it down1 till it is wasted to about five pints2 then strain it off1 and add to it what soup-herbs you like1 according to your palate4 ,celery and endive must be first stewed in butter2 and peas and asparagus first boiled1 and well drained from the butter1 before you put it to the soup4 ,stew it some time longer1 and skim off all the fat2 then take a ,french roll1 which put in your soup-dish2 pour in your soup1 and serve it up4 ,just before you take it off the fire1 squeeze in the juice of a lemon4 ,if veal alone is used1 and fowl or chicken boiled in it and taken out when enough done1 and the liquor strained1 and the fowl or chicken put to the clear liquor1 with vermicelli1 you will have a fine white soup2 and the addition of the juice of a lemon is a great improvement4 ,the ,french cooks put in chervil and ,french turnips1 lettuce1 sorrel1 parsley1 beets1 a little bit of carrot1 a little of parsnips1 this last must not boil too long--all to be strained off3 to be sent up with celery1 endive 7or peas7 or asparagus1 and stuffed cucumbers4 ,soup without ,meat4 ,take two quarts of water1 a little pepper1 salt1 and ,jamaica pepper1 a blade of mace1 ten or twelve cloves1 three or four onions1 a crust of bread1 and a bunch of sweet herbs2 boil all these well4 ,take the white of two or three heads of endive1 chopped1 but not too small4 ,put three quarters of a pound of butter in a stewpan that will be large enough to hold all your liquor4 ,set it on a quick fire till it becomes very brown2 then put a little of your liquor to prevent its turning1 or oiling2 shake in as much flour as will make it rather thick2 then put in the endive and an onion shred small1 stirring it well4 ,strain all your liquor1 and put it to the butter and herbs2 let it stew over a slow fire almost an hour4 ,dry a ,french roll1 and let it remain in it till it is soaked through1 and lay it in your dish with the soup4 ,you may make this soup with asparagus1 celery1 or green peas1 but they must be boiled before you put them to the burnt butter4 ,soup for the ,poor4 ,eight pails of water1 two quarts of barley1 four quarts of split peas1 one bushel of potatoes1 half a bushel of turnips1 half a bushel of carrots1 half a peck of onions1 one ounce of pepper1 two pounds of salt1 an ox's head1 parsley1 herbs1 boiled six hours1 produce one hundred and thirty pints4 ,boil the meat and take off the first scum before the other ingredients are put in4 ,another4 ,to feed one hundred and thirty persons1 take five quarts of ,scotch barley1 one quart of ,scotch oatmeal1 one bushel of potatoes1 a bullock's head1 onions1 c41 one pound and half of salt4 ,soup and ,bouilli may be made of ox-cheek1 stewed gently for some hours1 and well skimmed from the fat1 and again when cold4 ,small suet dumplings are added when heated for table as soup4 ,soupe la ,reine1 or ,queen's ,soup4 ,soak a knuckle of veal and part of a neck of mutton in water2 put them in a pot with liquor1 carrots1 turnips1 thyme1 parsley1 and onions4 ,boil and scum it2 then season with a head or two of celery2 boil this down2 take half a pound of blanched almonds1 and beat them2 take two fowls1 half roasted1 two sweetbreads set off2 beat these in a mortar1 put them in your stock1 with the crumbs of two ,french rolls2 then rub them through a tamis and serve up4 ,another4 ,for a small terrine take about three quarters of a pound of almonds2 blanch1 and pound them very fine4 ,cut up a fowl1 leaving the breast whole1 and stew in consomm4 ,when the breast is tender1 take it out1 7leaving the other parts to stew with the consomm7 pound it well with the almonds and three hard-boiled yolks of eggs1 and take it out of the mortar4 ,strain the consomm1 and put it1 when the fat is skimmed off1 to the almonds1 c4 ,have about a quarter of a pint of ,scotch barley boiled very tender1 add it to the other ingredients1 put them into a pot with the consomm1 and stir it over the fire till it is boiling hot and well mixed4 ,rub it through a tamis1 and season it with a little salt2 it must not boil after being rubbed through4 ,soupe ,maigre4 ,no4 #a4 ,take the white part of eight loaved lettuces1 cut them as small as dice1 wash them and strain them through a sieve4 ,pick a handful of purslain and half a handful of parsley1 wash and drain them4 ,cut up six large cucumbers in slices about the thickness of a crown-piece4 ,peel and mince four large onions1 and have in readiness three pints of young green peas4 ,put half a pound of fresh butter into your stewpan2 brown it of a high colour1 something like that of beef gravy4 ,put in two ounces of lean bacon cut clean from the rind1 add all your herbs1 peas1 and cucumbers1 and thirty corns of whole pepper2 let these stew together for ten minutes2 keep stirring to prevent burning4 ,put one gallon of boiling water to a gallon of small broth1 and a ,french roll cut into four pieces toasted of a fine yellow brown4 ,cover your stewpan1 and let it again stew for two hours4 ,add half a drachm of beaten mace1 one clove beaten1 and half a grated nutmeg1 and salt to your taste4 ,let it boil up1 and squeeze in the juice of a lemon4 ,send it to table with all the bread and the herbs that were stewed in it4 ,soupe ,maigre4 ,no4 #b4 ,take of every vegetable you can get1 excepting cabbage1 in such quantity as not to allow any one to predominate2 cut them small and fry them brown in butter2 add a little water1 and thicken with flour and butter4 ,let this stew three hours very gently2 and season to your taste4 ,the ,french add ,french rolls4 ,soupe ,maigre4 ,no4 #c4 ,half a pound of butter1 put in a stewpan over the fire1 and let it brown4 ,cut two or three onions in slices1 two or three heads of celery1 two handfuls of spinach1 a cabbage1 two turnips1 a little parsley1 three cabbage lettuces1 a little spice1 pepper and salt4 ,stew all these about half an hour2 then add about two quarts of water1 and let it simmer till all the roots are tender4 ,put in the crust of a ,french roll1 and send it to table4 ,soupe ,maigre4 ,no4 #d4 ,cut three carrots1 three turnips1 three heads of celery1 three leeks1 six onions1 and two cabbage lettuces in small pieces2 put them in your stewpan with a piece of butter1 the size of an egg1 a pint of dried or green peas1 and two quarts of water1 with a little pepper and salt4 ,simmer the whole over the fire till tender2 then rub it through a sieve or tamis2 add some rice1 and let it simmer an hour before you serve it up4 ,soupe ,maigre4 ,no4 #e4 ,take three carrots1 three turnips1 three heads of celery1 three leeks1 six onions1 two cabbage lettuces2 cut them all in small pieces1 and put them in your stewpan1 with a piece of butter about the size of an egg1 and a pint of dried or green peas1 and two quarts of water4 ,simmer them over the fire till tender1 then rub through a sieve or tamis4 ,add some rice1 and let it simmer an hour before you serve it up4 ,soupe ,sant1 or ,wholesome ,soup4 ,take beef and veal cut in thin slices2 put sliced turnips1 carrots1 onions1 bacon1 in the bottom of your stewpan2 lay your meat upon these1 and over it some thin thyme1 parsley1 a head or two of celery4 ,cover the whole down2 set it over a charcoal fire2 draw it down till it sticks to the bottom2 then fill up with the above stock4 ,let it boil slowly till the goodness is extracted from your meat2 then strain it off4 ,cut and wash some celery1 endive1 sorrel1 a little chervil1 spinach1 and a piece of leek2 put these in a stewpan1 with a bit of butter4 ,stew till tender1 then put this in your soup2 give it a boil up together1 and skim the fat off4 ,cut off the crust of ,french rolls2 dry and soak them in some of your soup2 put them into it1 and serve your soup4 ,spanish ,soup4 ,put the scrag end of a neck of veal1 two calves' feet1 two pounds of fresh beef1 one old fowl1 into a pot well tinned1 with six quarts of water1 and a little salt1 to raise the scum1 which must be very carefully taken off4 ,let these boil very gently two hours and a half1 till the water is reduced to four quarts2 then take out all the meat1 strain the broth1 and put to it a small quantity of pepper1 mace1 cloves1 and cinnamon1 finely pounded1 with four or five cloves of garlic4 ,a quarter of an hour afterwards add eight or ten ounces of rice1 with six ounces of ham or bacon1 and a drachm of saffron put into a muslin bag4 ,observe to keep it often stirred after the rice is in1 till served up4 ,it will be ready an hour and a half after the saffron is in4 ,you should put a fowl into it an hour before it is ready1 and serve it up whole in the soup4 ,this soup will keep two or three days4 ,turnip ,soup4 ,make a good strong gravy of beef or mutton2 let it stand till cold2 take off all the fat2 pare some turnips and slice them thin2 stew them till tender1 then strain them through a sieve2 mix the pulp with the gravy1 till of a proper thickness3--then add three quarters of a pint of cream2 boil it up1 and send it to table4 ,veal ,soup4 ,take a knuckle of veal1 and chop it into small pieces2 set it on the fire with four quarts of water1 pepper1 mace1 a few herbs1 and one large onion4 ,stew it five or six hours2 then strain off the spice1 and put in a pint of green peas until tender4 ,take out the small bones1 and send the rest up with the soup4 ,vegetable ,soup4 ,no4 #a4 ,take a quart of beef jelly and the same quantity of veal jelly3 boil it1 have some carrots and turnips1 cut small1 previously boiled in a little of the jelly2 throw them in1 and serve it up hot4 ,vegetable ,soup4 ,no4 #b4 ,take two cabbage and two coss lettuces1 one hard cabbage1 six onions1 one large carrot1 two turnips1 three heads of celery1 a little tarragon1 chervil1 parsley1 and thyme1 chopped fine1 and a little flour fried in a quarter of a pound of butter 7or less will do74 ,then add three quarts of boiling water2 boil it for two hours1 stir it well1 and add1 before sending it to table1 some crumbs of stale bread3 the upper part of the loaf is best4 ,vegetable ,soup4 ,no4 #c4 ,let a quantity of dried peas 7split peas71 or haricots1 7lentils7 be boiled in common water till they are quite tender2 let them then be gradually passed through a sieve with distilled water1 working the mixture with a wooden spoon1 to make what the ,french call a pur3 and let it be made sufficiently liquid with distilled water to bear boiling down4 ,then let a good quantity of fresh vegetables1 of any or all kinds in their season1 especially carrots1 lettuces1 turnips1 celery1 spinach1 with always a few onions1 be cut into fine shreds1 and put it into common boiling water for three or four minutes to blanch2 let them then be taken out with a strainer1 added to and mixed with the pur1 and the whole set to boil gently at the fire for at least two hours4 ,a few minutes before taking the soup from the fire1 let it be seasoned to the taste with pepper and salt4 ,the soup1 when boiling gently at the fire1 should be very frequently stirred1 to prevent its sticking to the side of the pan1 and acquiring a burnt taste4 ,vegetable ,soup4 ,no4 #d4 ,cut two potatoes1 one turnip1 two heads of celery1 two onions1 one carrot1 a bunch of sweet herbs2 put them all into a stewpan2 cover close2 draw them gently for twenty minutes1 then put two quarts of good broth1 let it boil gently1 and afterwards simmer for two hours4 ,strain through a fine sieve2 put it into your pan again2 season with pepper and salt1 and let it boil up4 ,vegetable ,soup4 ,no4 #e4 ,take four turnips1 two potatoes1 three onions1 three heads of celery1 two carrots1 four cabbage lettuces1 a bunch of sweet herbs1 and parsley4 ,the vegetables must be cut in slices2 put them into a stewpan1 with half a pint of water2 cover them close2 set them over the fire for twenty minutes to draw2 add three pints of broth or water1 and let it boil quickly4 ,when the vegetables are tender rub them through a sieve4 ,if you make the soup with water1 add butter1 flour1 pepper1 and salt4 ,let it be of the thickness of good cream1 and add some fine crumbs of bread with small dumplings4 ,vermicelli ,soup4 ,break the vermicelli a little1 throw it into boiling water1 and let it boil about two minutes4 ,strain it in a sieve1 and throw it into cold water3 then strain and put it into a good clear consomm1 and let it boil very slowly about a quarter of an hour4 ,when it is going to table1 season with a little salt1 and put into it a little crust of ,french roll4 ,west ,india ,soup1 called ,pepper ,pot4 ,a small knuckle of veal and a piece of beef of about three pounds1 seven or eight pounds of meat in all2 potherbs as for any other soup4 ,when the soup is skimmed and made1 strain it off4 ,the first ingredient you add to the soup must be some dried ocre 7a ,west ,india vegetable71 the quantity according to your judgment4 ,it is hard and dry1 and therefore requires a great deal of soaking and boiling4 ,then put in the spawn of the lobsters you intend for your soup1 first pounding it very fine1 and mixing it by degrees with a little of your soup cooled1 or it will be lumpy1 and not so smooth as it should be4 ,put it into the soup-pot1 and continue to stir some time after it is in4 ,take about two middling handfuls of spinach and about six hearts of the inside of very nice greens2 scald both greens and spinach before you put them to the soup1 to take off the rawness2 the greens require most scalding4 ,squeeze them quite dry1 chop and put them into the soup2 then add all the fat and inside egg and spawn you can get from the lobsters1 also the meat out of the tails and claws4 ,add the green tops only of a large bundle of asparagus1 of the sort which they call sprew-grass1 previously scalded2 a few green peas also are very good4 ,after these ingredients are in1 the soup should no more than simmer2 and when the herbs are sufficiently tender it is done enough4 ,this soup is not to be clear1 on the contrary thick with the lobster1 and a perfect mash with the lobster and greens4 ,you are to put in lobster to your liking2 ,i generally put in five or six1 at least of that part of them which is called fat1 egg1 and inside spawn1 sufficient to make it rich and good4 ,it should look quite yellow with this4 ,put plenty of the white part also1 and in order that none of the goodness of the lobsters should be lost1 take the shells of those which you have used1 bruise them in a mortar1 and boil them in some of the broth1 to extract what goodness remains2 then strain off the liquor and add it to the rest4 ,scoop some potatoes round1 half boiling them first1 and put into it4 ,season with red pepper4 ,put in a piece of nice pickled pork1 which must be first scalded1 for fear of its being too salt2 stew it with the rest and serve it4 ,white ,soup4 ,no4 #a4 ,take two chickens2 skin them2 take out the lungs and wash them thoroughly2 put them in a stewpan with some parsley4 ,add a quart of veal jelly1 and stew them in this for one hour over a very slow fire4 ,then take out the chickens1 and put a penny roll to soak in the liquor2 take all the flesh of the chickens from the bones1 and pound it in a mortar1 with the yolk of three eggs boiled hard4 ,add the bread 7when soaked enough7 and pound it also with them2 then rub the whole finely through a sieve4 ,add a quart more jelly to the soup1 and strain it through a sieve2 then put the chicken to the soup4 ,set a quart of cream on the fire till it boils1 stirring it all the time2 when ready to serve1 pour that into the soup and mix it well together4 ,have ready a little vermicelli1 boiled in a little weak broth1 to throw into the soup1 when put into the terrine4 ,white ,soup4 ,no4 #b4 ,have good stock made of veal and beef2 then take about a pound of veal1 and the like quantity of ham1 cut both into thin slices1 and put them into a stewpan1 with a pint of water and two onions cut small4 ,set it on the fire and stew it down gently1 till it is quite dry1 and of a rather light brown colour2 then add the stock1 and let it all stew till the veal and ham are quite tender4 ,strain it off into the stewpot2 add a gill or more of cream1 some blanched rice boiled tender1 the quantity to your own judgment1 the yolks of six eggs beaten up well with a little new milk3 let the soup be boiling hot before the eggs are added1 which put to it by degrees1 keeping it stirring over a slow fire4 ,serve it very hot3 to prevent curdling1 put the soup-pot into a large pot of boiling water1 taking care that not the least drop of water gets in1 and so make it boiling hot4 ,white ,soup4 ,no4 #c4 ,cut one pound of veal1 or half a fowl1 into small pieces2 put to it a few sweet herbs1 a crust of bread1 an ounce of pearl barley well washed4 ,set it over a slow fire1 closely covered2 let it boil till half is consumed2 then strain it and take off the fat4 ,have ready an ounce of sweet almonds blanched1 pound them in a marble mortar1 adding a little soup to prevent their oiling4 ,mix all together4 ,when you send it up1 add one third of new milk or cream1 salt and pepper to taste4 ,white ,soup4 ,no4 #d4 ,take a knuckle of veal1 and put water according to the quantity of soup you require2 let it boil up and skim it2 then put in three ounces of lean bacon or ham1 with two heads of celery1 one carrot1 one turnip1 two onions1 and three or four blades of mace1 and boil for three or four hours4 ,when properly boiled1 strain it off1 taking care to skim off all the fat2 then put into it two ounces of rice1 well boiled1 half a pint of cream beaten up1 and five or six yolks of eggs4 ,when ready to serve1 pour the soup to the eggs backward and forward to prevent it from curdling1 and send it to table4 ,you must boil the soup once after you add the cream1 and before you put it to the eggs4 ,three laurel leaves put into it in summer and six in winter make a pleasant addition1 instead of sweet almonds4 ,white ,soup4 ,no4 #e4 ,make your stock with veal and chicken1 and beat half a pound of almonds in a mortar very fine1 with the breast of a fowl4 ,put in some white broth1 and strain off4 ,stove it gently1 and poach eight eggs1 and lay in your soup1 with a ,french roll in the middle1 filled with minced chicken or veal1 and serve very hot4 ,white ,soup4 ,no4 #f4 ,take a knuckle of veal2 stew it with celery1 herbs1 slices of ham1 and a little cayenne and white pepper2 season it to your taste4 ,when it is cleared off1 add one pound of sweet almonds1 a pint of cream1 and the yolks of eight eggs1 boiled hard and finely bruised4 ,mix these all together in your soup2 let it just boil1 and send it up hot4 ,you may add a ,french roll2 let it be nicely browned4 ,the ingredients here mentioned will make four quarts4 ,white ,soup4 ,no4 #g4 ,stock from a boiled knuckle of veal1 thickened with about two ounces of sweet almonds1 beaten to a paste1 with a spoonful of water to prevent their oiling2 a large slice of dressed veal1 and a piece of crumb of bread1 soaked in good milk1 pounded and rubbed through a sieve2 a bit of fresh lemon-peel and a blade of mace in the finest powder4 ,boil all together about half an hour1 and stir in about a pint of cream without boiling4 ,,broths4 ,broth for the ,poor4 ,a good wholesome broth may be made at a very reasonable rate to feed the poor in the country4 ,the following quantities would furnish a good meal for upwards of fifty persons4 ,take twenty pounds of the very coarse parts of beef1 five pounds of whole rice1 thirteen gallons of water2 boil the meat in the water first1 and skim it very well2 then put in the rice1 some turnips1 carrots1 leeks1 celery1 thyme1 parsley1 and a good quantity of potatoes2 add a good handful of salt1 and boil them all together till tender4 ,another4 ,four hundred quarts of good broth for the poor may be made as follows3--,good beef1 fifty pounds weight2 beeves' cheeks1 and legs of beef1 five2 rice1 thirty pounds2 peas1 twenty-three quarts2 black pepper1 five ounces and a half2 cayenne pepper1 half an ounce2 ground ginger1 two ounces2 onions1 thirteen pounds2 salt1 seven pounds and a half2 with celery1 leeks1 carrots1 dried mint1 and any other vegetable4 ,broth for the ,sick4 ,no4 #a4 ,boil one ounce of very lean veal1 fifteen minutes in a little butter1 and then add half a pint of water2 set it over a very slow fire1 with a spoonful of barley and a piece of gum arabic about the size of a nut4 ,broth for the ,sick4 ,no4 #b4 ,put a leg of beef and a scrag of mutton cut in pieces into three or four gallons of water1 and let them boil twelve hours1 occasionally stirring them well2 and cover close4 ,strain the broth1 and let it stand till it will form a jelly2 then take the fat from the top and the dross from the bottom4 ,broth for the sick4 ,no4 #c4 ,take twelve quarts of water1 two knuckles of veal1 a leg of beef1 or two shins1 four calves' feet1 a chicken1 a rabbit1 two onions1 cloves1 pepper1 salt1 a bunch of sweet herbs4 ,cover close1 and let the whole boil till reduced to six quarts4 ,strain and keep it for use4 ,barley ,broth4 ,take four or five pounds of the lean end of a neck of mutton1 soak it well in cold water for some time1 then put it in a saucepan with about four quarts of water and a tea-cupful of fine barley4 ,just before it boils take it off the fire and skim it extremely well2 put in salt and pepper to your taste1 and a small bundle of sweet herbs1 which take out before the broth is sent up4 ,then let it boil very gently for some hours afterwards2 add turnips1 carrots1 and onions1 cut in small pieces1 and continue to boil the broth till the vegetables are quite done and very tender4 ,when nearly done it requires to be stirred frequently lest the barley should adhere4 ,another4 ,put on whatever bones you have2 stew them down well with a little whole pepper1 onions1 and herbs4 ,when done1 strain it off1 and next day take off all the fat4 ,take a little pearl barley1 boil it a little and strain it off2 put it to the broth1 add a coss lettuce1 carrot1 and turnip1 cut small4 ,boil all together some time1 and serve it up4 ,chervil ,broth for ,cough4 ,boil a calf's liver and two large handfuls of chervil in four quarts of spring water till reduced to one quart4 ,strain it1 and take a coffee-cupful night and morning4 ,hodge-,podge4 ,stew a scrag of mutton3 put in a peck of peas1 a bunch of turnips cut small1 a few carrots1 onions1 lettuce1 and some parsley4 ,when sufficiently boiled add a few mutton chops1 which must stew gently till done4 ,leek ,porridge4 ,peel twelve leeks2 boil them in water till tender2 take them out and put them into a quart of new milk2 boil them well2 thicken up with oatmeal1 and add salt according to the taste4 ,madame de ,maillet's ,broth4 ,two ounces of veal1 six carrots1 two turnips1 one table-spoonful of gum arabic1 one table-spoonful of rice1 two quarts of water2 simmer for about two hours4 ,mutton ,broth4 ,the bone of a leg of mutton to be chopped small1 and put into the stewpan with vegetables and herbs1 together with a little drop of water1 and drawn as gravy soup2 add boiling water4 ,pork ,broth4 ,take a leg of pork fresh cut up2 beat it and break the bone2 put it into three gallons of soft water1 with half an ounce of mace and the same quantity of nutmeg4 ,let it boil very gently over a slow fire1 until two thirds of the water are consumed4 ,strain the broth through a fine sieve1 and when it is cold take off the fat4 ,drink a large cupful in the morning fasting1 and between meals1 and just before going to bed1 warmed4 ,season it with a little salt4 ,this is a fine restorative4 ,potage4 ,boil a leg of beef1 and a knuckle of veal1 with a bunch of sweet herbs1 a little mace and whole pepper1 and a handful of salt4 ,when the meat is boiled to rags or to a very strong broth1 strain it through a hair sieve1 and when it is cold1 take off the fat4 ,with raw beef make a gravy thus3 cut your beef in pieces1 put them in a frying-pan with a piece of butter or a slice of bacon1 fry it very brown1 then put it to some of your strong broth1 and when it grows browner and thick till it becomes reduced to three pints of gravy1 fill up your strong broth to boil with a piece of butter and a handful of sweet herbs4 ,afterwards a chicken must be boiled and blanched and cut in slices2 and two or three sweetbreads fried very brown2 a turnip also sliced and fried4 ,boil all these half an hour1 and put them in the dish in which you intend to serve up1 with three ,french rolls 7cut in halves7 and set it over a fire with a quart of your gravy1 and some of your broth1 covered with a dish1 till it boils very fast1 and as it reduces fill up with your broth till your bread is quite soaked4 ,you may put into the dish either a duck1 pigeon1 or any bird you please2 but whichever you choose1 roast it first1 and then let it boil in the dish with your bread4 ,this may be made a pea soup1 by only rubbing peas through a sieve4 ,scotch ,pottage4 ,place a tin saucepan on the fire with some boiling water2 stir in ,scotch oatmeal till it is of the desired consistence3 when done1 pour it in a basin and add milk or cream to it4 ,it is more nutritious to make it of milk instead of water1 if the stomach will bear it4 ,the ,scotch peasantry live entirely on this strengthening food4 ,the best ,scotch oatmeal is to be bought at ,dudgeon's1 in the ,strand4 ,scotch ,broth4 ,boil very tender a piece of thin brisket of beef1 with trimmings of any other meat1 or a piece of gravy beef2 cut it into square pieces2 strain off the broth and put it in a soup-pot2 add the beef1 cut in squares1 with plenty of carrots1 turnips1 celery1 and onions1 cut in shapes and well boiled before put to the broth1 and1 if liked1 some very small suet dumplings first boiled4 ,season it to your palate4 ,turnip ,broth4 ,have a sufficient quantity of good strong broth as for any other soup1 taking care that it is not too strongly flavoured by any of the roots introduced into it4 ,peel a good quantity of the best turnips1 selecting such as are not bitter4 ,sweat them in butter and a little water till they are quite tender4 ,rub them through a tamis1 mix them with the broth2 boil it for about half an hour4 ,add half a pint of very good cream1 and be careful not to have too fierce a fire1 as it is apt to burn4 ,another4 ,put one pound of lean veal1 pulled into small pieces in a pipkin1 with two large or three middling turnips4 ,cover the pipkin very close1 to prevent water from getting into it2 set it in a pot of water1 and let it boil for two or three hours4 ,a tea-cupful of the broth produced in the pipkin may be taken twice or thrice a day4 ,veal ,broth4 ,no4 #a4 ,take ten or twelve knuckles1 such as are cut off from legs and shoulders of mutton1 at the very shank2 rub them with a little salt1 put them in a pan of water for two or three hours1 and wash them very clean2 boil them in a gallon of spring water for an hour4 ,strain them very clean1 then put in two ounces of hartshorn shavings1 and the bottom crust of a penny loaf2 let it boil till the water is reduced to about three pints2 strain it off1 and when cold skim off the fat4 ,take half a pint warm before you rise1 and the same in bed at night4 ,make it fresh three times a week in summer1 and twice a week in winter3 do not put in any lamb bones4 ,this is an excellent thing4 ,veal ,broth4 ,no4 #b4 ,soak a knuckle of veal for an hour in cold water2 put it into fresh water over the fire1 and1 as the scum rises1 take it off2 let it stew gently for two hours1 with a little salt to make the scum rise4 ,when it is sufficiently stewed1 strain the broth from the meat4 ,put in some vermicelli2 keep the meat hot2 and as you are going to put the soup into the terrine add half a pint of cream4 ,veal ,broth4 ,no4 #c4 ,take one pound of lean veal1 one blade of mace1 two table-spoonfuls of rice1 one quart of water2 let it boil slowly two hours2 add a little salt4 ,veal ,broth4 ,no4 #d4--;,excellent for a ,consumption4 ,boil a knuckle of veal in a gallon of water2 skim and put to it half a pound of raisins of the sun1 stoned1 and the bottoms of two manchets1 with a nutmeg and a half sliced1 and a little hartshorn4 ,let it boil till reduced to half the quantity2 then pound it all together and strain4 ,add some brown sugar-candy1 some rose-water1 and also the juice of a lemon1 if the patient has no cough4 ,,fish4 ,carp and ,tench4 ,scale the fish1 take out the gut and gall2 save all the blood4 ,split the carp if large2 cut it in large pieces1 and salt it4 ,boil some sliced parsley roots and onions tender in half a pint of water1 adding a little cayenne pepper1 ginger1 cloves1 and allspice1 a lemon sliced1 a little vinegar1 and moist sugar1 one glass of red wine1 and some butter rolled in flour4 ,then put in the fish1 and let it boil very fast for half an hour in a stewpan4 ,the blood is to be put in the sauce4 ,carp1 to stew4 ,scale1 gut1 and cleanse them2 save the roes and milts2 stew them in some good broth3 season1 to your taste1 with a bundle of herbs1 onions1 anchovies1 and white wine2 and1 when they are stewed enough1 thicken the sauce with the yolks of five eggs4 ,pass off the roes1 dip them in yolk of egg and flour1 and fry them with some sippets of ,french bread2 then fry a little parsley1 and1 when you serve up1 garnish the dish with the roes1 parsley1 and sippets4 ,another way4 ,have your carp fresh out of the water2 scale and gut them1 washing the blood out of each fish with a little claret2 and save that after so doing4 ,cut your carp in pieces1 and stew in a little fresh butter1 a few blades of mace1 winter savory1 a little thyme1 and three or four onions2 after stewing awhile1 take them out1 put them by1 and fold them up in linen1 till the liquor is ready to receive them again1 as the fish would otherwise be boiled to pieces before the liquor was reduced to a proper thickness4 ,when you have taken out your fish1 put in the claret that you washed out the blood with1 and a pint of beef or mutton gravy1 according to the quantity of your fish1 with some salt and the butter in which you stewed the carp2 and when this butter is almost boiled to a proper thickness put in your fish again2 stew all together1 and serve it up4 ,two spoonfuls of elder vinegar to the liquor when taken up will give a very agreeable taste4 ,cod1 to stew4 ,cut a cod into thin pieces or slices2 lay them in rows at the bottom of a dish2 put in a pint of white wine1 half a pound of butter1 a few oysters1 with their liquor1 a little pepper and salt1 with some crumbs of bread4 ,stew them all till they are done enough4 ,garnish the dish with lemon4 ,cod1 ,ragout of4 ,wash the cod clean1 and boil it in warm water1 with vinegar1 pepper1 salt1 a bay-leaf1 and lemon4 ,make a sauce of burnt butter1 fried flour1 capers1 and oysters4 ,when you serve it up put in some black pepper and lemon-juice4 ,cod's ,head1 to boil4 ,take vinegar and salt1 a bunch of sweet herbs1 and an onion2 set them on the fire in a kettle of water2 boil them and put in the head2 and1 while it is boiling1 put in cold water and vinegar4 ,when boiled1 take it up1 put it into a dish1 and make sauce as follows3--,take gravy and claret1 boiled with a bundle of sweet herbs and an onion1 two or three anchovies1 drawn with two pounds of butter1 a pint of shrimps1 oysters1 the meat of a lobster shred fine4 ,you may stick little toasts on the head1 and lay on and about the roe1 milt1 and liver4 ,garnish the dish with fried parsley1 lemon1 barberries1 horseradish1 and fried fish4 ,crab1 to dress4 ,take all the body and the meat of the legs1 and put them together in a dish to heat1 with a little broth or gravy1 just to make them moist4 ,when hot1 have ready some good broth or gravy1 with an anchovy dissolved in it1 and the juice of a small lemon1 heated2 afterwards thicken it up with butter1 and stir it in the crab1 as it is1 hot3 then serve all up in the shell4 ,crab or ,lobster1 to butter4 ,the crabs or lobsters being boiled and cold1 take all the meat out of the shells and body2 break the claws and take out the meat4 ,shred it small2 add a spoonful or two of claret1 a little vinegar1 and a grated nutmeg4 ,let it boil up till it is thoroughly hot2 then put in some melted butter1 with anchovies and white gravy2 thicken with the yolk of an egg or two1 and when very hot put it into the large shell4 ,put crumbs of bread over it1 and brown it with a salamander4 ,crab1 or ,lobster1 to stew4 ,no4 #a4 ,a little cayenne1 vinegar1 butter1 flour1 and salt4 ,cover it with water and let it stew gently4 ,crab1 or ,lobster1 to stew4 ,no4 #b4 ,when the lobsters are boiled1 take out the tail and claws1 and dip them in white wine2 strew over them nutmeg1 cloves1 mace1 salt1 and pepper1 mixed together4 ,then pour over them some melted butter with a little white wine in it2 send them to the bakehouse1 and let them stand in a slow oven about half an hour4 ,pour out the butter and wine1 and pour on some fresh butter2 when cold1 cover them1 and keep them in a cold place4 ,crab1 or ,lobster1 to stew4 ,no4 #c4 ,boil the lobsters2 when cold take out all the meat2 season it well with pepper1 salt1 nutmeg and mace pounded4 ,put it into an earthen pot with as much clarified butter as will cover it2 bake it well4 ,while warm1 take it out of the pot1 and let the butter drain from it4 ,break it as fine as you can with a spoon or knife2 add more seasoning if required2 put it as close as possible in the pot1 and cover with clarified butter4 ,the hen lobsters are best for this purpose1 as the eggs impart a good colour4 ,it may be pounded in a marble mortar1 but1 if baked enough1 will do as well without it4 ,crawfish1 to make red4 ,rub the fish with aqua vit1 which will produce the desired effect most completely4 ,eels broiled whole4 ,skin1 wash1 and dry your eels1 and score them with the knife1 seasoning them with pepper1 salt1 thyme1 parsley1 and crumbs of bread1 turning them round and skewering them across2 you may either roast or broil them as you like best3 the sauce to be melted butter with lemon juice4 ,eels1 to collar4 ,scour large silver eels with salt2 slit them1 and take out the back-bones2 wash and dry them2 season with shred parsley1 sage1 an onion1 and thyme4 ,then roll each into collars1 in a cloth2 tie them close with the heads1 bones1 and a bundle of herbs1 and boil them in salt and water4 ,when tender1 take them up1 and again tie them close2 drain the pickle1 and put them into it4 ,eels1 to fry4 ,cut every eel into eight pieces2 mix them with a proper quantity of yolks of eggs1 and well season with pepper1 and salt1 and bread rubbed fine1 with parsley and thyme2 then flour them1 and fry them4 ,you may cook them as plain as you like1 with only salt and flour1 and serve them up with melted butter and fried parsley4 ,eels1 to pot4 ,into an earthen pan put ,jamaica and common pepper1 pounded fine1 and salt2 mix them and strew some at the bottom of the pan2 cut your eels and lay them over it1 and strew a little more seasoning over them4 ,then put in another layer of eels1 repeating this process till all the eels are in4 ,lay a few bay leaves upon them1 and pour as much vinegar as you may think requisite2 cover the pan with brown paper and bake them4 ,pour off the liquor1 cover them with clarified butter1 and lay them by for use4 ,eels1 to pickle4 ,drain1 wash1 and well cleanse your eels1 and cut off the heads4 ,cut them in lengths of four or five inches1 with their skins on2 stew in them some pepper and salt1 and broil them on a gridiron a fine colour3 then put them in layers in a jar1 with bay-leaf1 pepper1 salt1 a few slices of lemon1 and a few cloves4 ,pour some good vinegar on them2 tie strong paper over1 and prick a few holes in it4 ,it is better to boil the seasoning with some sweet herbs in the vinegar1 and let it stand to be cold before it is put over the eels4 ,two yolks of eggs boiled hard should be put in the vinegar with a tea-spoonful of flour of mustard4 ,two yolks are sufficient for twelve pounds of eels4 ,eels1 to roast4 ,skin your eels2 turn1 scotch1 and wash them with melted butter2 skewer them crosswise2 fix them on the spit1 and put over them a little pepper1 salt1 parsley1 and thyme2 roast them quick4 ,fry some parsley1 and lay it round the dish2 make your sauce of butter and gravy4 ,eels1 to spitchcock4 ,leave the skin on the eels2 scour them with salt2 wash them2 cut off their heads and slit them on the belly side2 take out the bone and guts4 ,wash and wipe them well2 cut them in pieces three inches long1 and wipe them quite dry4 ,put two ounces of butter1 with a little minced parsley1 thyme1 sage1 pepper and salt1 and a little chopped shalot1 in a stewpan2 when the butter is melted1 stir the ingredients together1 and take the pan off the fire2 mix the yolks of two eggs with them and dip the eels in1 a piece at a time2 then roll them in bread crumbs1 making as much stick on as you can4 ,rub the gridiron with a bit of suet2 set it over a clear fire1 and broil your eels of a fine crisp brown2 dust them with crisp parsley4 ,sauce1 anchovy and butter1 or plain butter in a boat4 ,another way4 ,wash your eels well in their skins with salt and water2 dry and slit them2 take out the back-bone1 and slash them3 season them with chopped parsley1 thyme1 salt1 and pepper4 ,clean the inside with melted butter2 cut them into pieces about three inches long and broil them2 make the sauce with butter and orange juice4 ,eels1 to stew4 ,take five pounds of middling shafflings1 cut off their heads1 skin1 and cut them in pieces as long as your finger4 ,wash them in several waters2 dry them well with a cloth1 lay them in a pan1 sprinkle over them half an ounce of white salt1 and let them lie an hour4 ,lay them in a stewpan1 and add half a pint of ,french white wine1 a quarter of a pint of water1 two cloves beaten1 a blade of mace1 a large onion peeled1 and the rind of a lemon2 stew all these gently half an hour3 then take the eels out of the liquor1 skim off all the fat1 and flour the eels all over2 put to the liquor in which they were stewed an anchovy1 washed and boned1 and mix sorrel and parsley1 half a handful of each1 and half a pound of fresh butter4 ,let it just boil up2 put in the eels2 when they boil1 lay them on sippets in your dish1 and send them up hot to table4 ,another way4 ,cover the fish close in a stewpan with a piece of butter as big as a walnut rolled in flour1 and let it stew till done enough1 which you will know by the eels being very tender4 ,take them up and lay them on a dish2 strain your sauce1 and give it a quick boil and pour it over the fish4 ,garnish with lemon4 ,fish1 to recover when tainted4 ,when fish of any kind is tainted plunge it in cold milk1 which will render it sweet again4 ,fish1 in general1 to dress4 ,take water1 salt1 half a pint of vinegar1 a sprig of thyme1 a small onion1 and a little lemon peel2 boil them all together1 then put in your fish1 and when done enough take them out1 drain them well1 and lay them over a stove to keep hot4 ,if you fry fish1 strew some crumbs of grated bread very fine over them1 and fry them in sweet oil2 then drain them well and keep them hot4 ,fish1 to dress in ,sauce4 ,cut off the heads1 tails1 and fins1 of two or three haddocks or other small fish2 stew them in a quart of water1 with a little spice and anchovy1 and a bunch of sweet herbs1 for a quarter of an hour2 and then skim4 ,roll a bit of butter in flour1 and thicken the liquor2 put down the fish1 and stew them with a little chopped parsley1 and cloves1 or onions4 ,fish hashed in ,paste4 ,cut the fish into dice about three quarters of an inch square2 prepare white sauce the same as for fowls1 leaving out the mushrooms and truffles2 add a little anchovy sauce to give it a good colour1 and a pinch of cayenne pepper and salt4 ,when the sauce is done1 throw in the dice of fish1 and when thoroughly hot serve it4 ,there should be a little more butter in the sauce than is commonly used in the white sauce for fowls4 ,fish1 to ,cavietch4 ,cut the fish into slices1 season them with pepper and salt1 and let them lie for an hour2 dry them well with a cloth1 flour and fry them brown in oil3 boil a quantity of vinegar proportionate to that of the fish to be prepared3 cover the fish with slices of garlic and some whole pepper and mace2 add the same quantity of oil as vinegar1 mix them well together1 and salt to your taste4 ,when the fish and liquor are quite cold1 slice onions and lay at the bottom of the pan2 then put a layer of fish1 and so on1 till the whole is in4 ,the liquor must be cold before it is poured on the fish4 ,gudgeon4 ,dress as you would smelts4 ,haddocks1 to bake4 ,bone two or three haddocks1 and lay them in a deep pan with pepper1 salt1 butter and flour1 and two or three anchovies1 and sufficient water to cover them4 ,cover the pan close for an hour1 which is required to bake them1 and serve them in the saucepan4 ,haddock baked4 ,let the inside of the gills be drawn out and washed clean2 fill with bread crumbs1 parsley1 sweet herbs chopped1 nutmeg1 salt1 pepper1 a bit of butter1 and grated lemon-peel2 skewer the tail into the mouth1 and rub it well with yolk of egg4 ,strew over bread crumbs1 and stick on bits of butter4 ,bake the fish in a common oven1 putting into the dish a little white wine and water1 a bit of mace1 and lemon-peel4 ,serve up with oyster sauce1 white fish sauce1 or anchovy sauce2 but put to the sauce what gravy is in the dish1 first skimming it4 ,haddock ,pudding4 ,skin the fish2 take out all the bones1 and cut it in thin slices4 ,butter the mould well1 and throw round it the spawn of a lobster1 before it is boiled4 ,put alternate slices of haddock and lobster in the mould1 and season to your taste4 ,beat up half a pint of cream or more1 according to the size of the mould1 with three eggs1 and pour on it3 tie a cloth over1 and boil it an hour4 ,stew oysters to go in the dish4 ,garnish with pastry4 ,herring4 ,the following is a ,swedish dish3 ,take salted herring1 some cold veal1 an apple1 and an onion1 mince them all fine1 and mix them well together with oil and vinegar4 ,lampreys1 to pot4 ,well cleanse your lampreys in the following manner3 the intestines and the pipe which nature has given them instead of a bone must be taken clear away1 by opening them down the belly from head to tail4 ,they must then be rubbed with wood-ashes1 to remove the slime4 ,then rub with salt1 and wash them in three or four waters4 ,let them be quite free from water before you proceed to season them thus3--take1 according to the quantity you intend to pot1 allspice ground with an equal quantity of black pepper1 a little mace1 cayenne pepper1 salt1 about the same quantity as that of all the other seasoning2 mix these well together1 and rub your lampreys inside and out4 ,put them into an earthen pan or a well-tinned copper stewpan1 with some good butter under and over1 sufficient to cover them1 when dissolved4 ,put in with them a few bay-leaves and the peel of a lemon4 ,let them bake slowly till they are quite done2 then strain off the butter1 and let them lie on the back of a sieve till nearly cold4 ,then place them in pots of suitable size1 taking great care to rub the seasoning well over them as you lay them in2 because the seasoning is apt to get from the fish when you drain them4 ,carefully separate the butter which you have strained from the gravy2 clarify it1 and1 when almost cold1 pour it into your pots so as to cover your fish completely4 ,if you have not sufficient butter for this purpose you must clarify more1 as the fish must be entirely hid from sight4 ,they are fit for use the next day4 ,great care must be taken to put them into the pots quite free from the gravy or moisture which they produce4 ,another way4 ,skin your fish1 cleanse them with salt1 and wipe them dry4 ,beat some black pepper1 mace1 and cloves2 mix them with salt1 and season your fish with it4 ,put them in a pan2 cover with clarified butter2 bake them an hour and season them well2 remove the butter after they are baked2 take them out of their gravy1 and lay them on a coarse cloth to drain4 ,when quite cold1 season them again with the same seasoning4 ,lay them close in the pot2 cover them completely with clarified butter2 and if your butter is good1 they will keep a long time4 ,lobsters1 to butter4 ,put by the tails whole1 to be laid in the middle of the dish2 cut the meat into large pieces2 put in a large piece of butter1 and two spoonfuls of ,rhenish wine2 squeeze in the juice of a lemon1 and serve it up4 ,lobster ,fricassee4 ,cut the meat of a lobster into dice2 put it in a stewpan with a little veal gravy2 let it stew for ten minutes4 ,a little before you send it to table beat up the yolk of an egg in cream3 put it to your lobster1 stirring it till it simmers4 ,pepper and salt to your taste4 ,dish it up very hot1 and garnish with lemon4 ,lobsters1 to hash4 ,take the meat out of a boiled lobster as whole as you can4 ,break all the shells2 to these and the remains of the body1 the large claws excepted1 as they have no goodness in them1 put some water1 cayenne pepper1 salt1 and common pepper4 ,let them stew together till the liquor has a good flavour of the lobster1 but observe that there must be very little water1 and add two teaspoonfuls of anchovy pickle4 ,strain through a common sieve2 put the meat of the lobster to the gravy2 add some good rich melted butter1 and send to table4 ,lobster sauce is made in the same way1 only the meat should be cut smaller than for hashing4 ,hen lobsters are best4 ,lobsters1 to pot4 ,boil four moderate-sized lobsters1 take off the tails1 and split them4 ,take out the flesh as whole as possible2 pick the meat out of the body and chine2 beat it fine1 and season with pepper1 salt1 nutmeg1 and mace1 and season separately1 in the same manner1 the tails and claws1 which must also be taken out as whole as you can4 ,clarify a pound of the very finest butter2 skim it clean2 put in the tails and claws1 with what you have beaten1 and let it boil a very short time1 stirring it all the while lest it should turn4 ,let it drain through a sieve1 but not too much2 put it down close in a pot1 and1 when it is a little cooled1 pour over the butter which you drained from it4 ,when quite cold1 tie it down4 ,the butter should be the very best1 as it mixes with the lobster spawn1 c41 and is excellent to eat with the rest or spread upon bread4 ,lobsters1 to stew4 ,half boil two fine lobsters2 break the claws and take out the meat as whole as you can2 cut the tails in two1 and take out the meat2 put them in a stewpan1 with half a pint of gravy1 a gill of white wine1 a little beaten mace1 cayenne pepper1 salt1 a spoonful of ketchup1 a little anchovy liquor1 and a little butter rolled in flour4 ,cover and stew them gently for twenty minutes4 ,shake the pan round frequently to prevent the contents from sticking2 squeeze in a little lemon4 ,cut the chines in four2 pepper1 salt1 and broil them4 ,put the meat and sauce in a dish1 and the chines round for garnish4 ,lobster ,curry ,powder4 ,eleven ounces of coriander seed1 six drachms of cayenne pepper1 one ounce of cummin1 one ounce and a half of black pepper1 one ounce and a half of turmeric1 three drachms of cloves1 two drachms of cardamoms4 ,lobster ,pats4 ,rub two ounces of butter well into half a pound of flour2 add one yolk of an egg and a little water1 and make it into a stiff paste4 ,sheet your pat moulds very thin1 fill them with crumbs of bread1 and bake lightly4 ,turn out the crumbs and save them4 ,cut your lobster small2 add to it a little white sauce1 and season with pepper and salt4 ,take care that it is not too thin4 ,fill your moulds2 cover with the crumbs which you saved1 and a quarter of an hour before dinner put them into the oven to give them a light colour4 ,oyster pats are done the same way4 ,lobster ,salad4 ,boil a cauliflower1 pull it in pieces1 and put it in a dish with a little pepper1 salt1 and vinegar4 ,have four or five hard-boiled eggs1 boiled beet-root1 small salad1 and some anchovies1 nicely cleaned and cut in lengths4 ,put a layer of small salad at the bottom of the dish1 then a layer of the cauliflower1 then the eggs cut in slices1 then the beet1 and so on4 ,take the claws and tail of the lobster1 cut as whole as possible1 and trim1 to be laid on the top4 ,the trimmings and what you can get out may be put in at the time you are laying the cauliflower1 c4 in the dish4 ,make a rich salad sauce with a little elder vinegar in it1 and pour it over4 ,lay the tails and claws on the top1 and cross the shreds of the anchovies over them4 ,mackarel la maitre d'hotel4 ,boil the fish1 and then put it in a stewpan1 with a piece of butter and sweet herbs4 ,set it on the fire till the butter becomes oil4 ,mackarel1 to boil4 ,boil them in salt and water with a little vinegar4 ,fennel sauce is good to eat with them1 and also coddled gooseberries4 ,mackarel1 to broil4 ,you may split them or broil them whole2 pepper and salt them well4 ,for sauce1 scald some mint and fennel1 chop them small2 then melt some butter and put your herbs in4 ,you may scald some gooseberries and lay over your mackarel4 ,mackarel1 to collar4 ,collar them as eels1 only omit the sage1 and add sweet herbs1 a little lemon-peel1 and seasoning to your taste4 ,mackarel1 to fry4 ,for frying you may stuff the fish with crumbs of bread1 parsley well chopped1 lemon-peel grated1 pepper and salt1 mixed with yolk of egg4 ,serve up with anchovy or fennel sauce4 ,mackarel1 to pickle4 ,cut the mackarel into four or five pieces2 season them very high2 make slits with a penknife1 put in the seasoning1 and fry them in oil to a good brown colour4 ,drain them very dry2 put them into vinegar1 if they are to be kept for any time2 pour oil on the top4 ,mackarel1 to pot4 ,proceed in the same manner as with eels4 ,mackarel1 to souse4 ,wash and clean your fish3 take out the roes1 and boil them in salt and water2 when enough1 take them out and lay them in the dish2 pour away half the liquor they were boiled in1 and add to the rest of the liquor as much vinegar as will cover them and two or three bay leaves4 ,let them lie three days before they are eaten4 ,mackarel ,pie4 ,cut the fish into four pieces2 season them to your taste with pepper1 salt1 and a little mace1 mixed with a quarter of a pound of beef suet1 chopped fine4 ,put at the bottom and top1 and between the layers of fish1 a good deal of young parsley1 and instead of water a little new milk in the dish for gravy4 ,if you like it rich1 warm about a quarter of a pint of cream1 which pour in the pie when baked2 if not1 have boiled a little gravy with the heads4 ,it will take the same time to bake as a veal pie4 ,mullet1 to boil4 ,let them be boiled in salt and water1 and1 when you think them done enough1 pour part of the water from them1 and put a pint of red wine1 two onions sliced1 some nutmeg1 salt1 and vinegar1 beaten mace1 a bunch of sweet herbs1 and the juice of a lemon4 ,boil all these well together1 with two or three anchovies2 put in your fish2 and1 when they have simmered some time1 put them into a dish and strain the sauce over4 ,if you like1 shrimps or oysters may be added4 ,mullet1 to broil4 ,let the mullet be scaled and gutted1 and cut gashes in their sides2 dip them in melted butter1 and broil them at a great distance from the fire4 ,sauce--anchovy1 with capers1 and a lemon squeezed into it4 ,mullet1 to fry4 ,carefully scale and gut the fish1 score them across the back1 and then dip them into melted butter4 ,melt some butter in a stewpan2 let it clarify4 ,fry your mullet in it2 when done1 lay them on a warm dish4 ,sauce--anchovy and butter4 ,oysters1 to stew4 ,take a quart of large oysters2 strain the liquor from them through a sieve2 wash them well1 and take off the beards4 ,put them in a stewpan1 and drain the liquor from the settlings4 ,add to the oysters a quarter of a pound of butter mixed with flour and a gill of white wine1 and grate in a little nutmeg with a gill of cream4 ,keep them stirred till they are quite thick and smooth4 ,lay sippets at the bottom of the dish2 pour in your oysters1 and lay fried sippets all round4 ,another way4 ,put a quarter of a pound of butter into a clean stewpan1 and let it boil4 ,strain a pint of oysters from their liquor2 put them into the butter2 and let them stew with some parsley minced small1 a little shalot shred small1 and the yolks of three eggs well beaten up with the liquor strained from the oysters4 ,put all these together into the stewpan with half a pound more butter2 shake it and stew them a little2 if too much1 you make the oysters hard4 ,oysters1 ragout of4 ,twenty-five oysters1 half a table-spoonful of soy1 double the quantity of vinegar1 a piece of butter1 and a little pepper1 salt1 and flour4 ,oysters1 to pickle4 ,blanch the oysters1 and strain off the liquor2 wash the oysters in three or four waters2 put them into a stewpan1 with their liquor and half a pint of white wine vinegar1 two onions sliced thin1 a little parsley and thyme1 a blade of mace1 six cloves1 ,jamaica pepper1 a dozen corns of white pepper1 and salt according to your taste4 ,boil up two or three minutes2 let them stand till cold2 then put them into a dish1 and pour the liquor over them4 ,oyster ,pats4 ,no4 #a4 ,stew the oysters in their own liquor1 but do not let them be too much done2 beard them2 take a table-spoonful of pickled mushrooms1 wash them in two or three cold waters to get out the vinegar2 then cut each mushroom into four1 and fry them in a little butter dusted over with flour4 ,take three table-spoonfuls of veal jelly1 and two spoonfuls of cream2 let it boil1 stirring all the while2 add a small bit of butter4 ,season with a pinch of salt1 and one of cayenne pepper4 ,throw the oysters1 which you have kept warm in a cloth near the fire1 into the sauce2 see that it is all hot2 then have the pats ready1 fill them with the oysters and sauce1 and put a top on each4 ,when the paste of oyster pats is done1 remove the tops gently and cleanly with a knife2 take out the flaky part of the paste inside and from the inside of the top2 cut six little pieces of bread square so as to fill the inside2 lay on the top of the paste4 ,then place them on a sheet of paper in a dish1 and put them before the fire1 covering them with a cloth to keep them hot4 ,when you are going to serve them take out the piece of bread1 and fill the pats with the oysters and sauce4 ,oyster ,pats4 ,no4 #b4 ,spread some puff-paste about half an inch thick4 ,cut out six pieces with a small tea-cup4 ,rub a baking sheet over with a brush dipped in water1 and put the pats on it at a little distance from each other4 ,glaze them thoroughly with the yolk and white of egg mixed up2 open a hole at the top of each with a small knife2 cut six tops of the size of a crown-piece1 and place them lightly on the pats4 ,let them be baked1 and when done remove the tops1 and place the crust on paper till ready to serve up2 then fill them with oysters 7as described in the preceding recipe7 put the tops over them1 and dish them upon a folded napkin4 ,oyster ,pats4 ,no4 #c4 ,parboil your oysters1 and strain them from their liquor1 wash the beard1 and cut them in flour4 ,put them in a stewpan1 with an ounce of butter rolled in flour1 half a gill of cream1 and a little grated lemon-peel1 if liked4 ,free the oyster liquor from sediment1 reduce it by boiling to one half2 add cayenne pepper and salt4 ,stir it over the fire1 and fill your pats4 ,oyster ,loaves4 ,cut out the crumb of three ,french rolls2 lay them before the fire till they are hot through1 turning them often4 ,melt half a pound of butter2 put some into the loaves2 put on their tops1 and boil them till they are buttered quite through4 ,then take a pint of oysters1 stewed with half a pint of water1 one anchovy1 a little pepper and salt1 a quarter of a pound of butter1 and as much sauce as will make your sauce thick4 ,give it a boil4 ,put as many oysters into your loaves as will go in2 pour the rest of the sauce all over the loaves in the dish in which they are served up4 ,oyster ,pie4 ,beard the oysters2 scald and strain them from their liquor1 and season the liquor with pepper1 salt1 and anchovy1 a lump of butter1 and bread crumbs4 ,boil up to melt the anchovies2 then just heat your oysters in it2 put them all together into your pie-dish1 and cover them with a puff-paste4 ,if you put your oysters into a fresh pie1 you must cover them at the top with crisped crumbs of bread2 add more to the savouring if you like it4 ,perch1 to fricassee4 ,boil the perch1 and strip them of the bones2 half cover them with white wine2 put in two or three anchovies1 a little pepper and salt1 and warm it over the fire4 ,put in a little parsley and onions1 with yolks of eggs well beaten4 ,toss it together2 put in a little thick butter2 and serve it up4 ,pike1 to dress4 ,if you would serve it as a first dish1 do not scale it2 take off the gills1 and1 having gutted it1 boil it in court bouillon1 as a side-dish1 or entre4 ,it may be served in many ways4 ,cut it into pieces1 and put it into a stewpan1 with a bit of butter1 a bunch of all sorts of sweet herbs1 and some mushrooms2 turn it a few times over the fire1 and shake in a little flour2 moisten it with some good broth and a pint of white wine1 and set it over a brisk fire4 ,when it is done1 add a trifle of salt and cayenne pepper1 the yolk of three eggs1 and half a pint of cream1 stirring it till well mixed4 ,serve up hot4 ,pike stuffed1 to boil4 ,clean a large pike2 take out the gills2 prepare a stuffing with finely grated bread1 all sorts of sweet-herbs1 particularly thyme1 some onions1 grated lemon-peel1 oysters chopped small1 a piece of butter1 the boiled yolk of two eggs1 and a sufficient quantity of suet to hold the ingredients together4 ,put them into the fish1 and sew it up4 ,turn the tail into the mouth1 and boil it in pump water1 with two spoonfuls of vinegar and a handful of salt4 ,it will take forty minutes to boil1 if a large fish4 ,pike1 to boil1 -la-,franaise4 ,wash well1 clean1 and scale a large pike1 and cut it into three pieces2 boil an equal quantity of white wine and water with lemon-peel1 and when the liquor boils put your pike in1 with a handful of salt4 ,when done1 lay it on sippets1 and stick it with bits of fried bread4 ,sauce--melted butter1 with slices of lemon in it1 the yolks of three eggs1 and some grated nutmeg4 ,pour your sauce over the pike1 and serve it up4 ,pike1 to broil4 ,split it1 and scotch it with a knife on the outside2 season it with salt2 put the gridiron on a clear fire1 make it very hot1 then lay on the pike2 baste it with butter1 turn it often1 and1 when broiled crisp and stiff put it into a dish1 and serve it up with butter and the juice of lemons1 or white wine vinegar4 ,garnish with slices of oranges or lemons4 ,pike in ,court ,bouillon4 ,scale and well wash your pike2 lay it in a pan2 pour vinegar and salt over it2 let it lie for an hour1 then take it out1 season with pepper1 a little salt1 sweet herbs1 cloves1 and a bay leaf1 with a piece of butter4 ,wrap it up in a napkin1 and put it into a stewpan1 with some white wine1 a lemon sliced1 a little verjuice1 nutmeg1 cloves1 and a bay leaf4 ,let this liquor boil very fast2 put in the pike1 and when done lay it on a warm dish1 and strain the liquor into a saucepan2 add to it an anchovy washed and boned1 a few capers1 a little water1 and a piece of butter rolled in flour3 let these simmer till of proper thickness1 and pour them over the fish4 ,pike ,fricandeau4 ,cut a pike in several pieces1 according to its size1 after having scaled1 gutted1 and washed1 it4 ,lard all the upper part with bacon cut small1 and put it into a stewpan with a glass of red wine 7or white wine if for white sauce7 some good broth1 a bunch of sweet-herbs1 and some lean veal cut into dice4 ,when it is stewed and the sauce strained off1 complete it in the manner of any other fricandeau2 putting a good sauce under it1 either brown or white1 as you chuse4 ,pike1 ,german way of dressing--delicious6 ,take a pike of moderate size2 when well washed and cleansed1 split it down the back1 close to the bone1 in two flat pieces4 ,set it over the fire in a stewpan with salt and water2 half boil it4 ,take it out2 scale it2 put it into the stewpan again1 with a very little water1 and some mushrooms1 truffles1 and morels1 an equal quantity1 cut small2 add a bunch of sweet herbs4 ,let it stew very gently1 closely covered1 over a very slow fire1 or the fish will break2 when it is almost done1 take out the herbs1 put in a cupful of capers1 chopped small1 three anchovies split and shred fine1 a piece of butter rolled in flour1 and a table-spoonful of grated ,parmesan cheese4 ,pour in a pint of white wine1 and cover the stewpan quite close4 ,when the ingredients are mixed1 and the fish quite done1 lay it in a warm dish1 and pour the sauce over it4 ,pike1 to pot4 ,after scaling the fish1 cut off the head1 split it1 take out the back-bone1 and strew it over with bay salt and pepper4 ,cover and bake it2 lay it on a coarse cloth to drain1 and when cold put it in a pot that will just hold it1 and cover with clarified butter4 ,if not well drained from the gravy it will not keep4 ,pike1 to roast4 ,scale and slash the fish from head to tail2 lard it with the flesh of eels rolled up in sweet-herbs and seasoning2 fill it with fish and forced meat4 ,roast it at length2 baste and bread it2 make the sauce of drawn butter1 anchovies1 the roe and liver1 with mushrooms1 capers1 and oysters4 ,ornament with sliced lemon4 ,pike au ,souvenir4 ,wash a large pike2 gut and dry it2 make a forcemeat with eel1 anchovy1 whiting1 pepper1 salt1 suet1 thyme1 bread crumbs1 parsley1 and a bit of shalot1 mixed with the yolks of eggs2 fill the inside of the fish with this meat2 sew it up2 after which draw with your packing-needle a piece of packthread through the eyes of the pike1 through the middle and the tail also in the form of ,s2 wash it over with the yolk of an egg1 and strew it with the crumbs of bread4 ,roast or bake it with a caul over it4 ,sauce--melted butter and capers4 ,pike la ,tatare1 or in the ,tartar fashion4 ,clean your pike2 gut and scale it2 cut it into bits1 and lay it in oil1 with salt1 cayenne pepper1 parsley1 scallions1 mushrooms1 two shalots1 the whole shred very fine2 grate bread over it and lay it upon the gridiron1 basting it1 while broiling1 with the rest of the oil4 ,when it is done of a good colour1 serve it in a dry dish1 with sauce la remoulade see ,sauces in a sauce-boat4 ,fresh ,salmon1 to dress4 ,cut it in slices1 steep it in a little sweet butter1 salt and pepper1 and broil it1 basting it with butter while doing4 ,when done1 serve over it any of the fish sauces1 as described 7see the ,sauces71 or you may serve it with court bouillon1 which will do for all kinds of fish whatever4 ,salmon1 to dress en caisses1 that is1 in small paper cases4 ,take two slices of fresh salmon1 about the thickness of half a finger2 steep it an hour in sweet butter with mushrooms1 a clove of garlic1 and a shalot1 all shred fine1 half a laurel-leaf1 thyme1 and basil1 reduced to a fine powder1 salt1 and whole pepper4 ,then make a neat paper box to contain your salmon2 rub the outside of it with butter1 and put the salmon with all its seasoning and covered with grated bread into it2 do it in an oven1 or put the dish upon a stove1 and1 when the salmon is done1 brown it with a salamander4 ,when you serve it1 squeeze in the juice of a large lemon4 ,if you serve it with ,spanish sauce1 the fat must be taken off the salmon before you put in the sauce4 ,salmon la ,pole1 or done on the ,stove4 ,put three or four slices of fillet of veal1 and two or three of ham1 having carefully cut off the fat of both1 at the bottom of a stewpan1 just the size of the salmon you would serve4 ,lay the salmon upon it1 and cover it with thin slices of bacon1 adding a bunch of parsley1 scallions1 two cloves of garlic1 and three shalots4 ,boil it gently over a moderate stove fire1 a quarter of an hour2 moisten it with a glass of champagne1 or fine white wine2 let it continue to stew slowly till thoroughly done2 and the moment before you serve it strain off the sauce1 laying the salmon in a hot dish4 ,add to the sauce five or six spoonfuls of cullis2 let it boil up two or three times1 and then pour it over the salmon1 and serve up4 ,scallops4 ,pick the scallops1 and wash them extremely clean2 make them very dry4 ,flour them a very little4 ,fry them of a fine light brown4 ,make a nice1 strong1 light sauce of veal and a little ham2 thicken a very little1 and gently stew the scallops in it for half an hour4 ,shrimps1 to pot4 ,pick the finest shrimps you can procure2 season them with a little mace beaten fine1 and pepper and salt to your taste4 ,add a little cold butter4 ,pound all together in a mortar till it becomes a paste4 ,put it into small pots1 and pour over it clarified butter4 ,another way4 ,to a quart of pickled shrimps put two ounces of fresh butter1 and stew them over a moderate fire1 stirring them about4 ,add to them while on the fire twelve white peppercorns and two blades of mace1 beaten very fine1 and a very little salt4--,let them stew a quarter of an hour3 when done1 put them down close in pots1 and pour clarified butter over them when cold4 ,smelts1 to fry4 ,dry and rub them with yolk of egg2 flour or strew some fine bread crumbs on them2 when fried1 lay them in the dish with their tails in the middle of it4 ,anchovy sauce4 ,smelts1 to pickle4 ,take a quarter of a peck of smelts1 and put them into a jar1 and beat very fine half an ounce of nutmegs1 and the same quantity of saltpetre and of pepper1 a quarter of an ounce of mace1 and a quarter of a pound of common salt4 ,wash the fish2 clean gut them1 after which lay them in rows in a jar or pan2 over every layer of smelts strew your seasoning1 with some bay-leaves1 and pour on boiled red wine sufficient to cover them4 ,put a plate or a cover over1 and when cold tie them down close4 ,smelts1 to pot4 ,clean the inside of the fish1 and season them with salt1 pounded mace1 and pepper4 ,bake them1 and when nearly cold lay them upon a cloth2 then put them into pots1 taking off the butter from the gravy2 clarify it with more butter1 and pour it on them4 ,soles1 to boil4 ,the soles should be boiled in salt and water4 ,anchovy sauce4 ,soles1 to boil1 -la-,franaise4 ,put a quart of water and half a pint of vinegar into an earthen dish2 skin and clean a pair of soles2 put them into vinegar and water1 let them remain there for two hours4 ,dry them with a cloth1 and put them into a stewpan1 with a pint of wine1 a quarter of a pint of water1 a little sweet marjoram1 a very little thyme1 an onion stuck with four cloves1 and winter savory4 ,sprinkle a very little bay salt1 covering them close4 ,let them simmer gently till they are done2 then take them out1 and lay them in a warm dish before the fire4 ,put into the liquor1 after it is strained1 a piece of butter rolled in flour2 let it boil till of a proper thickness2 lay your soles in the dish1 and pour the sauce over them4 ,a small turbot or any flat fish may be done the same way4 ,soles1 to stew4 ,cut and skin the soles1 and half fry them2 have ready the quantity you like of half white wine and half water1 mixed with some gravy1 one whole onion1 and a little whole pepper4 ,stew them all together1 with a little shred lemon1 and a few mushrooms4 ,when they are done enough1 thicken the sauce with good butter1 and serve it up4 ,water ,souchi4 ,put on a kettle of water with a good deal of salt in it1 and a good many parsley roots2 keep it skimmed very clean1 and when it boils up throw in your perch or whatever fish you use for the purpose4 ,when sufficiently boiled1 take them up and serve them hot4 ,have ready a pint or more of water1 in which parsley roots have been boiled1 till it has acquired a very strong flavour1 and when the fish are dished throw some of this liquor over them4 ,the ,dutch sauce for them is made thus3--,to a pint of white wine vinegar add a blade or two of mace2 let it stew gently by the fire1 and1 when the vinegar is sufficiently flavoured by the mace1 put into it about a pound of butter4 ,shake the saucepan now and then1 and1 when the butter is quite melted1 make all exceedingly hot2 have ready the yolks of four good eggs beaten up4 ,you must continue beating them while another person gently pours to them the boiling vinegar by degrees1 lest they should curdle2 and continue stirring them all the while4 ,set it over a gentle fire1 still continuing to stir until it is very hot and of the thickness you desire2 then serve it4 ,sprats1 to bake4 ,wipe your sprats with a clean cloth2 rub them with pepper and salt1 and lay them in a pan4 ,bruise a pennyworth of cochineal2 put it into the vinegar1 and pour it over the sprats with some bay-leaves4 ,tie them down close with coarse paper in a deep brown pan1 and set them in the oven all night4 ,they eat very fine cold4 ,you may put to them a pint of vinegar1 half a pint of red wine1 and spices if you like it2 but they eat very well without4 ,sturgeon1 to roast4 ,put a walnut-sized bit of butter 7or more if it is a large fish71 rolled in flour1 in a stewpan1 with sweet-herbs1 cloves1 a gill of water1 and a spoonful of vinegar2 stir it over the fire1 and when it is lukewarm take it off1 and put in your sturgeon to steep4 ,when it has been a sufficient time to take the flavour of the herbs1 roast it1 and when done1 serve it with court bouillon1 or any other fish sauce4 ,turbot1 to dress4 ,wipe your turbot very dry1 then take a deep stewpan1 put in the fish1 with two bay-leaves1 a handful of parsley1 a large onion stuck with cloves1 some salt1 and cayenne2 heat a pint of white wine boiling hot1 and pour it upon the turbot2 then strain in some very strong veal gravy1 7made from your stock jelly17 more than will cover it2 set it over a stove1 and let it simmer very gently1 that the full strength of the ingredients may be infused into it4 ,when it is quite done1 put it on a hot dish2 strain the gravy into a saucepan1 with some butter and flour to thicken it4 ,plaice1 dabs1 and flounders1 may be dressed in the same way4 ,turbot1 plain boiled4 ,make a brine with two handfuls of salt in a gallon of water1 let the turbot lie in it two hours before it is to be boiled2 then set on a fish-kettle1 with water enough to cover it1 and about half a pint of vinegar1 or less if the turbot is small2 put in a piece of horseradish2 when the water boils put in the turbot1 the white side uppermost1 on a fish-plate2 let it be done enough1 but not too much1 which will be easily known by the look4 ,a small one will take twenty minutes1 a large one half an hour4 ,then take it up1 and set it on a fish-plate to drain1 before it is laid in the dish4 ,see that it is served quite dry4 ,sauce--lobster and white sauce4 ,turbot1 to boil4 ,put the turbot into a kettle1 with white wine vinegar and lemon2 season with salt and onions2 add to these water4 ,boil it over a gentle fire1 skimming it very clean4 ,garnish with slices of lemon on the top4 ,turbot1 to boil in ,gravy4 ,wash and well dry a middling sized turbot2 put it with two bay-leaves into a deep stew-dish1 with some cloves1 a handful of parsley1 a large onion1 and some salt and pepper1 add a pint of boiling hot white wine1 strain in some strong veal gravy that will more than cover the fish1 and remove it on one side that the ingredients may be well mixed together4 ,lay it on a hot dish1 strain the gravy into a saucepan with some butter and flour1 pour a little over the fish1 and put the remainder in a sauce terrine4 ,turbot1 to boil in ,court ,bouillon1 with ,capers4 ,be very particular in washing and drying your turbot4 ,take thyme1 parsley1 sweet-herbs of all sorts1 minced very fine1 and one large onion sliced2 put them into a stewpan1 then lay in the turbot--the stewpan should be just large enough to hold the fish--strew over the fish the same herbs that are under it1 with some chives and a little sweet basil2 pour in an equal quantity of white wine and white wine vinegar1 till the fish is completely covered2 strew in a little bay salt with some pepper4 ,set the stewpan over a stove1 with a very gentle fire1 increasing the heat by degrees1 till it is done sufficiently4 ,take it off the fire1 but do not take the turbot out3 let it stand on the side of the stove4 ,set a saucepan on the fire1 with a pound of butter and two anchovies1 split1 boned1 and carefully cleansed1 two large spoonfuls of capers cut small1 some chives whole1 and a little cayenne1 nutmeg grated1 a little flour1 a spoonful of vinegar1 and a little broth4 ,set the saucepan over the stove1 keep shaking it round for some time1 and then leave it at the side of the stove4 ,take up the stewpan in which is the turbot1 and set it on the stove to make it quite hot2 then put it in a deep dish2 and1 having warmed the sauce1 pour it over it1 and serve up4 ,soles1 flounders1 plaice1 c4 are all excellent dressed in the same way4 ,turbot1 to fry4 ,it must be a small turbot4 ,cut it across1 as if it were ribbed2 when it is quite dry1 flour it1 and put it into a large frying-pan with boiling butter enough to cover it2 fry it brown1 then drain it4 ,put in enough claret to cover it1 two anchovies1 salt1 a scruple of nutmeg and ginger1 and let it stew slowly till half the liquor is wasted2 then take it out1 and put in a piece of butter1 of the size of a walnut1 rolled in flour1 and a lemon minced1 juice and all4 ,let these ingredients simmer till of a proper thickness4 ,rub a hot dish with an eschalot or onion2 pour the sauce in1 and lay the turbot carefully in the midst4 ,turbot or ,barbel1 glazed4 ,lard the upper part of your turbot or barbel with fine bacon4 ,let it simmer slowly between slices of ham1 with a little champagne1 or fine white1 and a bunch of sweet-herbs4 ,put into another stewpan part of a fillet of veal1 cut into dice1 with one slice of ham2 stew them with some fine cullis1 till the sauce is reduced to a thick gravy4 ,when thoroughly done1 strain it off before you serve it1 and1 with a feather1 put it over your turbot to glaze it4 ,then pour some good cullis into the stewpan1 and toss it up as a sauce to serve in the dish1 adding the juice of a lemon4 ,turbot1 to dress en gras1 or in a rich fashion4 ,put into a stewpan a small quantity of broth1 several slices of veal1 and an equal quantity of ham1 a little cayenne1 and a bunch of sweet-herbs4 ,let it stew over a very slow stove1 and add a glass of champagne4 ,when this is completely done1 serve it with any of the sauces1 named in the article ,sauces1 added to its own4 ,turbot or ,barbel1 to dress en maigre1 or in a lean fashion4 ,put into a stewpan a large handful of salt1 a pint of water1 a clove of garlic1 onions1 and all sorts of sweet kitchen herbs1 the greater variety the better1 only an equal quantity of each4 ,boil the whole half an hour over a slow fire2 let it settle4 ,pour off the clear part of the sauce1 and strain it through a sieve2 then put twice as much rich milk as there is of the brine1 and put the fish in it over a very slow fire1 letting it simmer only4 ,when your turbot is done1 pour over it any of the sauces named as being proper for fish in the article ,sauces4 ,turtle1 to dress4 ,after having killed the turtle1 divide the back and belly1 cleaning it well from the blood in four or five waters1 with some salt2 take away the fins from the back1 and scrape and scald them well from the scales2 then put the meat into the saucepan1 with a little salt and water just to cover it2 stew it1 and keep skimming it very clean all the while it is stewing4 ,should the turtle be a large one1 put a bottle of white wine2 if a small one1 half that quantity4 ,it must be stewed an hour and a half before you put in the wine1 and the scum have done rising2 for the wine being put in before turns it hard2 and1 while it is stewing1 put an onion or two shred fine1 with a little parsley1 thyme1 salt1 and black pepper4 ,after it has stewed tender1 take it out of the saucepan1 and cut it into small pieces2 let the back shell be well washed clean from the blood1 and rub it with salt1 pepper1 thyme1 parsley1 and onions1 shred fine1 mixed well together2 put a layer of seasoning into the shell1 and lay on your meat1 and so continue till the shell is filled1 covering it with seasoning4 ,if a large turtle1 two pounds of butter must be cut into bits1 and laid between the seasoning and the meat4 ,you must thicken the soup with butter rolled in flour4 ,an hour and a half is requisite for a large turtle4 ,whiting1 to dry4 ,take the whiting when they come fresh in1 and lay them in salt and water about four hours1 the water not being too salt4 ,hang them up by the tails two days near a fire1 after which1 skin and broil them4 ,,made ,,dishes4 ,asparagus forced in ,french ,rolls4 ,take out the crumb of three ,french rolls1 by first cutting off a piece of the top crust2 but be careful to cut it so neatly that the crust fits the place again4 ,fry the rolls brown in fresh butter4 ,take a pint of cream1 the yolks of six eggs beaten fine1 a little salt and nutmeg2 stir them well together over a slow fire until the mixture begins to be thick4 ,have ready a hundred of small asparagus boiled2 save tops enough to stick in the rolls2 the rest cut small and put into the cream2 fill the rolls with it4 ,before you fry the rolls1 make holes thick in the top crust to stick the asparagus in2 then lay on the piece of crust1 and stick it with asparagus as if it was growing4 ,eggs1 to dress4 ,boil or poach them in the common way4 ,serve them on a piece of buttered toast1 or on stewed spinach4 ,eggs buttered4 ,no4 #a4 ,take the yolks and whites2 set them over the fire with a bit of butter1 and a little pepper and salt2 stir them a minute or two4 ,when they become rather thick and a little turned in small lumps1 pour them on a buttered toast4 ,eggs buttered4 ,no4 #b4 ,put a lump of butter1 of the size of a walnut2 beat up two eggs2 add a little cream1 and put in the stewpan1 stirring them till they are hot4 ,add pepper and salt1 and lay them on toast4 ,eggs buttered4 ,no4 #c4 ,beat the eggs well together with about three spoonfuls of cream and a little salt2 set the mass over a slow fire1 stirring till it becomes thick1 without boiling1 and have a toast ready buttered to pour it upon4 ,milk with a little butter1 about the size of a walnut1 may be used instead of the cream4 ,eggs1 ,scotch4 ,take half a pound of the flesh of a fowl1 or of veal1 or any white meat 7dressed meat will do71 mince it very small with half a pound of suet and the crumb of a ,french roll soaked in cream1 a little parsley1 plenty of lemon-peel shred very small1 a little pepper1 salt1 and nutmeg2 pound all these together1 adding a raw egg1 till they become a paste4 ,boil as many eggs as you want very hard2 take out the yolks1 roll them up in the forcemeat1 and make them the size and shape of an egg4 ,fry them till they are of a light brown1 and toss them up in a good brown sauce4 ,quarter some hard-boiled eggs1 and spread them over your dish4 ,eggs for second ,course4 ,boil five eggs quite hard2 clear away the shells1 cut them in half1 take out the yolks1 and put the whites into warm water4 ,pound the yolks in a mortar till they become very fine4 ,have ready some parsley and a little onion chopped as fine as possible2 add these to the yolks1 with a pinch of salt and cayenne pepper4 ,add a sufficient quantity of hot cream to make it into a thick even paste2 fill the halves of the whites with this1 and keep the whole in hot water4 ,prepare white sauce2 place the eggs on a dish in two rows1 the broad part downward2 pour the sauce over them1 and serve up hot4 ,eggs to fry as round as ,balls4 ,put three pints of clarified butter into a deep stewpan2 heat it as hot as for fritters1 and stir the butter with a stick till it turns round like a whirlpool4 ,break an egg into the middle1 and turn it round with the stick till it is as hard as a poached egg4 ,the whirling round of the butter makes it as round as a ball4 ,take it up with a slice2 put it in a dish before the fire4 ,do as many as you want2 they will be soft1 and keep hot half an hour4 ,serve on stewed spinach4 ,eggs1 fricassee of4 ,boil the eggs pretty hard2 cut them in round slices2 make white sauce and pour it over them2 lay sippets round your dish1 and put a whole yolk in the middle4 ,eggs la ,crme4 ,boil the eggs1 which must be quite fresh1 twelve minutes2 and throw them into cold water4 ,when cold1 take off the shell without breaking the white4 ,have a little shalot and parsley minced fine and mixed2 pass it with a little fresh butter4 ,when done enough1 set it to cool4 ,cut the eggs through the middle2 put the whites into warm water2 pound the yolks very fine2 put them into your stewpan1 with a little cream1 pepper1 and salt4 ,make the whole very hot1 and dish4 ,two gills of cream will be sufficient for ten eggs4 ,ham1 essence of4 ,take six pounds of ham2 cut off all the skin and fat1 and cut the lean into slices about an inch thick2 lay them in the bottom of a stewpan1 with slices of carrots1 parsnips1 six onions sliced2 cover down very close1 and set it over a stove4 ,pour on a pint of veal cullis by degrees1 some fresh mushrooms cut in pieces1 if to be had1 if not1 mushroom powder1 truffles1 morels1 two cloves1 a basil leaf1 parsley1 a crust of bread1 and a leek4 ,cover down close1 and let it simmer till the meat is quite dissolved4 ,a little of this sauce will flavour any lighter sauce with great zest and delicacy4 ,maccaroni in a mould of ,pie ,crust4 ,prepare a paste1 as generally made for apple-pies1 of an oval shape2 put a stout bottom to it and no top2 let it bake by the fire till served4 ,prepare a quarter of a pound of maccaroni1 boil it with a little salt and half an ounce of butter2 when done1 put it in another stewpan with an ounce more of butter1 a little grated cheese1 and a spoonful of cream4 ,drain the maccaroni1 and toss it till the cheese be well mixed2 pour it into a dish2 sprinkle some more grated cheese over it1 and baste it with a little butter4 ,when ready to be served1 put the maccaroni into the paste1 and dish it up hot without browning the cheese4 ,maccaroni1 to dress4 ,no4 #a4 ,stew one pound of gravy beef to a rich gravy1 with turnips and onions1 but no carrots2 season it high with cayenne1 and fine it with whites of eggs4 ,when the gravy is cold1 put in the maccaroni2 set it on a gentle fire2 stir it often that it may not burn1 and let it stew an hour and a half4 ,when you serve it up add of ,cheshire cheese grated as much as will make the maccaroni relishing4 ,maccaroni4 ,no4 #b4 ,boil two ounces of maccaroni in plenty of water an hour and a half1 and drain it through a sieve4 ,put it into a saucepan1 and beat a little bit of butter1 some pepper and salt1 and as much grated cheese as will give a proper flavour4 ,put it into the saucepan with the maccaroni1 and add two spoonfuls of cream4 ,set it on the fire1 and stew it up4 ,put it on your dish2 strew a little grated cheese over it1 and brown with a salamander4 ,maccaroni4 ,no4 #c4 ,boil the maccaroni till tender2 cut it in pieces about two inches long2 put it into either white or brown sauce1 and let it stew gently for half an hour4 ,either stir in some grated cheese1 or send it in plain4 ,pepper and salt to your taste4 ,maccaroni4 ,no4 #d4 ,soak a quarter of a pound of maccaroni in milk for two hours2 put it into a stewpan1 boil it well1 and thicken with a little flour and butter4 ,season it with pepper and salt to your taste2 and add three table-spoonfuls of cream4 ,put it in a dish2 add bread crumbs and sliced cheese1 and brown with a salamander4 ,maccaroni4 ,no4 #e4 ,set on the fire half a gallon of water2 when it boils put into it one pound of maccaroni1 with a quarter of a pound of salt2 let it boil a quarter of an hour1 then strain very dry1 put it in a stewpan with a quarter of a pound of fresh butter2 let it fry a quarter of an hour longer4 ,add pepper and grated cheese2 stew them together2 then put the maccaroni into a terrine1 and shake some grated cheese on it4 ,it is very good with a-la-mode beef gravy instead of butter4 ,maccaroni4 ,no4 #f4 ,boil a quarter of a pound of maccaroni till it is quite tender2 lay it on a sieve to drain2 then put it into a tossing-pan with about a gill of cream and a piece of butter rolled in flour4 ,boil five minutes1 pour it on a plate1 and lay ,parmesan cheese toasted all over it4 ,maccaroni4 ,no4 #g4 ,break a quarter of a pound of pipe maccaroni into pieces about an inch long1 put it into a quart of boiling broth2 boil it for three hours2 then strain it off from the broth1 and make a sauce with a bit of butter1 a little flour1 some good broth1 and a little cream2 when it boils add a little ,parmesan cheese4 ,put your maccaroni into the sauce1 and just stir it together4 ,put it on the dish for table1 with grated ,parmesan cheese over it1 and give it a good brown colour with a hot shovel or salamander4 ,maccaroni4 ,no4 #h4 ,boil three ounces of maccaroni in water till quite tender2 lay it on a sieve to drain2 when dry1 put it into a stewpan1 over a charcoal fire1 with three or four spoonfuls of fresh cream1 one ounce of butter1 and a little grated ,parmesan cheese4 ,set it over a slow fire till quite hot1 but it must not boil2 pour it into your hot dish2 shake a little of the cheese over the top1 and brown with a salamander4 ,omelets4 should be fried in a small frying-pan1 made for the purpose2 with a small quantity of butter4 ,their great merit is to be thick2 therefore use only half the number of whites that you do of yolks of eggs4 ,the following ingredients are the basis of all omelets3 parsley1 shalot1 a portion of sweet-herbs1 ham1 tongue1 anchovy1 grated cheese1 shrimps1 oysters1 c4 ,omelet4 ,no4 #a4 ,slice very thin two onions1 about two ounces each2 put them in a stewpan with three ounces of butter2 keep the pan covered till done1 stirring now and then1 and1 when of a nice brown1 stir in as much flour as will produce a stiff paste4 ,add by degrees as much water or milk as will make it the thickness of good cream1 and stew it with pepper and salt2 have ready hard-boiled eggs 7four or five72 you may either shred or cut them in halves or quarters4 ,omelet4 ,no4 #b4 ,beat five eggs lightly together1 a small quantity of shalot1 shred quite fine2 parsley1 and a few mushrooms4 ,fry1 and be careful not to let it burn4 ,when done add a little sauce4 ,omelet4 ,no4 #c4 ,break five eggs into a basin2 add half a pint of cream1 a table-spoonful of flour1 a little pounded loaf-sugar1 and a little salt4 ,beat it up with a whisk for five minutes2 add candied citron and orange peel2 fry it in two ounces of butter4 ,omelet4 ,no4 #d4 ,take six or seven eggs1 a gill of good cream1 chopped parsley1 thyme1 a very small quantity1 shalot1 pepper1 salt1 and a little grated nutmeg4 ,put a little butter in your frying-pan1 which must be very clean or the omelet will not turn out4 ,when your butter is melted1 and your omelet well beat1 pour it in1 put it on a gentle fire1 and as it sets keep moving and mixing it with a spoon4 ,add a little more butter if required4 ,when it is quite loose from the bottom1 turn it over on the dish in which it is to be served4 ,omelet4 ,no4 #e4 ,break eight eggs into an earthen pan1 with a little pepper and salt1 and water sufficient to dissolve the salt2 beat the eggs well4 ,throw an ounce and a half of fresh butter into a frying-pan2 melt it over the fire2 pour the eggs into the pan2 keep turning them continually1 but never let the middle part be over the fire4 ,gather all the border1 and roll it before it is too much done2 the middle must be kept hollow4 ,roll it together before it is served4 ,a little chopped parsley and onions may be mixed with the butter and eggs1 and a little shalot or pounded ham4 ,omelet4 ,no4 #f4 ,four eggs1 a little scraped beef1 cayenne pepper1 nutmeg1 lemon peel1 parsley1 burnet1 chervil1 and onion1 all fried in lard or butter4 ,asparagus ,omelet4 ,beat up six eggs1 put some cream to them4 ,boil some asparagus1 cut off the green heads1 and mix with the eggs2 add pepper and salt4 ,make the pan hot2 put in some butter2 fry the omelet1 and serve it hot4 ,a ,french ,omelet4 ,beat up six eggs2 put to them a quarter of a pint of cream1 some pepper1 salt1 and nutmeg2 beat them well together4 ,put a quarter of a pound of butter1 made hot1 into your omelet-pan1 and fry it of a light brown4 ,double it once1 and serve it up plain1 or with a white sauce under it4 ,if herbs are preferred1 there should be a little parsley shred1 and green onion cut very fine1 and serve up fried4 ,ragout for made dishes4 ,boil and blanch some cocks' combs1 with sweetbreads sliced and lambs' stones2 mix them up in gravy1 with sweet-herbs1 truffles1 mushrooms1 oysters1 and savoury spice1 and use it when you have occasion4 ,trouhindella4 ,chop fine two pounds of veal1 fat and lean together2 slice crumb of bread into some warm milk3 squeeze it out of the milk and put it to the veal2 season with pepper1 salt1 and nutmeg2 make it up in three balls1 and fry it in butter half an hour4 ,put a quart of mutton or veal broth into the pan1 and let it stew three quarters of an hour1 or till it is reduced to a quarter of a pint of strong gravy4 ,,meats ,,and ,,vegetables4 ,artichokes1 to fricassee4 ,scrape the bottom clean2 cut them into large dice1 and boil them1 but not too soft4 ,stove them in a little cream1 seasoned with pepper and salt2 thicken with the yolks of four eggs and melted butter1 and serve up4 ,bacon1 to cure4 ,no4 #a4 ,use two pounds of common salt2 one pound of bay salt2 one pound of brown sugar2 two ounces of saltpetre2 two ounces of ground black pepper4 ,bacon1 to cure4 ,no4 #b4 ,take half a pound of saltpetre1 or let part of it be petre salt1 half a pound of bay salt1 and one pound of coarse sugar2 pound and mix them well together4 ,rub this mixture well into the bacon1 and cover it completely with common salt4 ,dry it thoroughly1 and keep it well packed in malt dust4 ,bacon1 to cure4 ,no4 #c4 ,for sixty pounds' weight of pork take three pounds of common salt1 half a pound of saltpetre1 and half a pound of brown sugar4 ,the sugar must be put on first and well rubbed in1 and last of all the common salt4 ,let the meat lie in salt only a week1 and then hang it at a good distance from the fire1 but in a place where a fire is constantly kept4 ,when thoroughly dry1 remove it into a garret1 and there let it remain till wanted for use4 ,barbicue4 ,cut either the fore quarter or leg of a small pork pig in the shape of a ham2 roast it well1 and a quarter of an hour before it is enough done1 baste it with ,madeira wine2 then strain the ,madeira and gravy in the dripping-pan through a sieve2 mix to your taste with cayenne pepper and lemon-juice2 and serve it in the dish4 ,alamode ,beef4 ,no4 #a4 ,take a piece of the round of beef1 fresh and tender2 beat it well1 and to six pounds of beef put one pound of bacon1 cut into large pieces for larding1 and season it with pepper1 cloves1 and salt4 ,lard your beef1 and put it into your stewpan1 with a bay-leaf or two1 and two or three onions1 a bunch of parsley1 a little lemon-peel1 three spoonfuls of vinegar1 and the same quantity of beer4 ,cover it close1 and set it over a gentle charcoal fire2 stew it very gently that your liquor may come out2 and shake it often to prevent its sticking4 ,as the liquor increases1 make your fire a little stronger1 and1 when enough done1 skim off all the fat1 and put in a glass of claret4 ,stew it half an hour longer1 and when you take it off your fire squeeze in the juice of a lemon1 and serve up4 ,it must stew five hours2 and is as good cold as hot4 ,alamode ,beef4 ,no4 #b4 ,lard the mouse-buttock with fat bacon1 sprinkled with parsley1 scallions1 mushrooms1 truffles1 morels1 one clove of garlic shred fine1 salt1 and pepper4 ,let it stew five or six hours in its own gravy1 to which add1 when it is about half done1 a large spoonful of brandy4 ,it should be done in an earthen vessel just large enough to contain it1 and may be served hot or cold4 ,alamode ,beef4 ,no4 #c4 ,lard a piece of beef with fat bacon1 dipped in pepper1 vinegar1 allspice1 and salt2 flour it all over2 cut two or three large onions in thin slices2 lay them at the bottom of the stewpan with as much butter as will fry your beef2 lay it in and brown it all over2 turn it frequently4 ,pour to it as much boiling water as will cover it2 add a little lemon-peel1 and a bunch of herbs1 which must be taken out before done enough2 when it has stewed about two hours turn it4 ,when finished1 put in some mushrooms or ketchup1 and serve up4 ,alamode ,beef1 in the ,french manner4 ,take the best part of the mouse-buttock1 between four and seven pounds1 larded well with fat bacon1 and cut in square pieces the length and thickness of your beef4 ,before you lard it1 take a little mace1 six cloves1 some pepper and salt1 ground all together1 and mix it with some parsley1 shalot1 and a few sweet-herbs2 chop them small1 roll your bacon in this mixture1 and lard your beef4 ,skewer it well1 and tie it close with a string2 put two or three slices of fat bacon at the bottom of your stewpan1 with three slices of carrot1 two onions cut in two1 and half a pint of water2 put your beef in1 and set your stewpan on the fire4 ,after the beef has stewed about ten minutes1 add more hot water1 till it half covers the meat2 let it boil till you feel with your finger that your beef is warm or hot through4 ,lay two or three slices of fat bacon upon your beef1 add a little mace1 cloves1 pepper1 and salt1 a few slices of carrot1 a small bunch of sweet-herbs1 and celery tied together1 a little garlic if you like it4 ,cut a piece of paper1 of the size of your cover2 well grease it with butter or lard2 put it over your pan1 cover it close1 and let it stew over a very slow fire seven or eight hours4 ,if you like to eat the beef cold1 do not uncover the pan till it is so1 for it will be the better for it4 ,if you choose to stew a knuckle of veal with the beef1 it will add greatly to the flavour4 ,rump of ,beef1 with onions4 ,having extracted the bones1 tie it compactly in a good shape1 and stew it in a pan that will allow for fire at the top4 ,put in a pint of white wine1 some good broth1 a slice of veal1 two of bacon1 or ham1 which is better1 a large bunch of kitchen herbs1 pepper and salt4 ,when the beef is nearly half done1 add a good quantity of onions4 ,the beef being thoroughly done1 take it out and wipe off the grease2 place it in the dish in which it is to be served at table1 put the onions round it1 and pour over it a good sauce1 any that suits your taste4 ,rump of ,beef1 to bake4 ,bone a rump of beef2 beat it thoroughly with a rolling-pin1 till it is very tender2 cut off the sinew1 and lard it with large pieces of bacon2 roll your larding seasoning first--of pepper1 salt1 and cloves4 ,lard athwart the meat that it may cut handsomely2 then season the meat all over with pepper and salt1 and a little brown sugar4 ,tie it neatly up with packthread across and across1 put the top undermost1 and place it in an earthen pan4 ,take all the bones that came out of it1 and put them in round and round the beef1 so that it cannot stir2 then put in half a pound of butter1 two bay-leaves1 two shalots1 and all sorts of seasoning herbs1 chopped fine4 ,cover the top of the pot with coarse paste2 put it in a slow oven2 let it stand eight hours2 take it out1 and serve it in the dish in which it is to go to table1 with its own juice1 and some have additional broth or gravy ready to add to it if it is too dry4 ,rump of ,beef1 cardinal fashion4 ,choose a rump of beef of moderate size1 say ten or twelve pounds2 take out the bones2 beat it1 and lard it with a pound of the best bacon1 mingled with salt and spices1 without touching the upper parts4 ,rub half a quarter of a pound of saltpetre in powder into the meat that it may look red2 and put it into a pan with an ounce of juniper-berries a little bruised1 a tea-spoonful of brown sugar1 a little thyme1 basil1 and a pound of salt2 and there let it remain1 the pan being covered close1 for eight days4 ,when the meat has taken the salt1 wash it in warm water1 and put some slices of bacon upon the upper part on that side which is covered with fat1 and tie a linen cloth over it with packthread4 ,let it stew gently five hours1 with a pint and a half of red wine1 a pint of water1 six onions1 two cloves of garlic1 five carrots1 two parsnips1 a laurel leaf1 thyme1 basil1 four or five cloves1 parsley1 and scallions4 ,when it is done1 it may be either served up hot1 or left to cool in its own liquor1 and eaten cold4 ,beef1 sausage fashion4 ,take a slice of beef1 about half an inch thick and four or five wide2 cut it in two equal parts2 beat them well to make them flat1 and pare the edges neatly4 ,mince your parings with beef suet1 parsley1 onions1 mushroom1 a shalot1 two leaves of basil1 and mix them into a forcemeat with the yolks of four eggs4 ,a little minced ham is a great addition4 ,spread this forcemeat upon the slices of beef1 and roll them up in the form of sausages4 ,tie them with packthread1 and stew them in a little broth1 a glass of white wine1 salt1 pepper1 an onion stuck with cloves1 a carrot1 and a parsnip4 ,when they are done1 strain off the liquor1 and1 having skimmed off the fat1 reduce it over the fire to the consistence of a sauce2 take care that it be not too highly flavoured1 and serve it over your sausages1 or they may be served on sorrel1 spinach1 or any other sauce you prefer4 ,ribs and ,sirloin of ,beef4 ,when the ribs and sirloin are tender1 they are commonly roasted1 and eaten with their own gravy4 ,to make the sirloin still better1 take out the fillet3 cut it into thin slices1 and put it into a stewpan1 with a sauce made with capers1 anchovies1 mushrooms1 a little garlic1 truffles1 and morels1 the whole shred fine1 turned a few times over the fire1 with a little butter1 and moistened with some good cullis4 ,when the sauce is skimmed and seasoned to your taste1 put in the fillet with the gravy of the meat1 and heat and serve it over the ribs or sirloin4 ,rib of ,beef1 en papillotes1 7in paper47 ,cut a rib of beef neatly1 and stew it with some broth and a little pepper and salt4 ,when the meat is done enough1 reduce the sauce till it sticks to the rib1 and then steep the rib in butter1 with parsley1 scallions1 shalots1 and mushrooms1 shred fine1 and a little basil in powder4 ,wrap the rib1 together with its seasoning1 in a sheet of white paper1 folding the paper round in the form of a curling paper or papillote2 grease the outside1 and lay it upon the gridiron1 on another sheet of greased paper1 over a slow fire4 ,when it is done1 serve it in the paper4 ,brisket of ,beef1 stewed ,german ,fashion4 ,cut three or four pounds of brisket of beef in three or four pieces of equal size1 and boil it a few minutes in water2 in another pan boil the half of a large cabbage for a full quarter of an hour2 stew the meat with a little broth1 a bunch of parsley1 scallions1 a little garlic1 thyme1 basil1 and a laurel-leaf2 and an hour afterwards put in the cabbage1 cut into three pieces1 well squeezed1 and tied with packthread1 and three large onions4 ,when the whole is nearly done1 add four sausages1 with a little salt and whole pepper1 and let it stew till the sauce is nearly consumed2 then take out the meat and vegetables1 wipe off the grease1 and dish them1 putting the beef in the middle1 the onions and cabbage round1 and the sausages upon it4 ,strain the sauce through a sieve1 and1 having skimmed off the fat1 serve it over the ragout4 ,the beef will take five hours and a quarter at the least to stew4 ,beef1 to bake4 ,take a buttock of beef2 beat it in a mortar2 put to it three pounds of bacon cut in small pieces2 season with pepper and salt1 and mix in the bacon with your hands4 ,put it into a pot1 with some butter and a bunch of sweet-herbs1 covering it very close1 and let it bake six hours4 ,when enough done1 put it into a cloth to strain2 then put it again into your pot1 and fill it up with butter4 ,beef bouilli4 ,take the thick part of the brisket of beef1 and let it lie in water all night2 tie it up well1 and put it to boil slowly1 with a small faggot of parsley and thyme1 a bag of peppercorns and allspice1 three or four onions1 and roots of different sorts3 it will take five or six hours1 as it should be very tender4 ,take it out1 cut the string from it1 and either glaze it or sprinkle some dry parsley that has been chopped very fine over it2 sprinkle a little flour on the top of it1 with gherkin and carrot4 ,the chief sauce for it is sauce hache1 which is made thus3 a little dressed ham1 gherkin1 boiled carrot1 and the yolk of egg boiled1 all chopped fine and put into brown sauce4 ,another way4 ,take about eight or nine pounds of the middle part of the brisket2 put it into your stew-kettle 7first letting it hang up for four or five days7 with a little whole pepper1 salt1 and a blade or two of mace1 a turnip or two1 and an onion1 adding about three pints or two quarts of water4 ,cover it up close1 and when it begins to boil skim it2 let it stand on a very slow fire1 just to keep it simmering4 ,it will take five hours or more before it is done1 and during that time you must take the meat out1 in order to skim off the fat4 ,when it is quite tender take your stewpan1 and brown a little butter and flour1 enough to thicken the gravy1 which you must put through a colander1 first adding sliced carrots and turnips1 previously boiled in another pot4 ,you may also1 if you choose1 put in an anchovy1 a little ketchup1 and juice of lemon2 but these are omitted according to taste4 ,when the gravy is thus prepared1 put the meat in again2 give it a boil1 and dish it up4 ,relishing ,beef4 ,take a round of the best piece of beef and lard it with bacon2 half roast it2 put it in a stewpan1 with some gravy1 an onion stuck with cloves1 half a pint of white wine1 a gill of vinegar1 a bunch of sweet-herbs1 pepper1 cloves1 mace1 and salt2 cover it down very close1 and let it only simmer till it is quite tender4 ,take two ox-palates1 two sweetbreads1 truffles1 morels1 artichoke-bottoms1 and stew them all together in some good gravy1 which pour over the beef4 ,have ready forcemeat balls fried1 made in different shapes2 dip some sippets into butter1 fry and cut them three-corner-ways1 stick them into the meat2 lay the balls round the dish4 ,beef1 to stew4 ,take a pound and a half of the fat part of a brisket1 with four pounds of stewing beef1 cut into pieces2 put these into a stewpan1 with a little salt1 pepper1 a bunch of sweet-herbs and onions1 stuck with cloves1 two or three pieces of carrots1 two quarts of water1 and half a pint of good small beer4 ,let the whole stew for four hours2 then take some turnips and carrots cut into pieces1 a small leek1 two or three heads of celery1 cut small1 and a piece of bread toasted hard4 ,let these stew all together one hour longer2 then put the whole into a terrine1 and serve up4 ,another way4 ,put three pounds of the thin part of the brisket of beef and half a pound of gravy beef in a stewpan1 with two quarts of water1 a little thyme1 marjoram1 parsley1 whole pepper and salt1 a sufficient quantity1 and an onion2 let it stew six hours or more2 then add carrots1 turnips1 7cut with a machine7 and celery cut small1 which have all been previously boiled2 let the vegetables be stewed with the beef one hour4 ,just before you take it off the fire1 put in some boiled cabbage chopped small1 some pickled cucumbers and walnuts sliced1 some cucumber liquor1 and a little walnut liquor4 ,thicken the sauce with a lump of butter rolled in flour4 ,strew the cut vegetables over the top of the meat4 ,cold ,beef1 to dress4 ,slice it as thin as possible2 slice1 also1 an onion or shalot2 squeeze on it the juice of a lemon or two2 then beat it between two plates1 as you do cucumbers4 ,when it is very well beaten1 and tastes sharp of the lemon1 put it into the dish1 in which it is to be served2 pick out the onion1 and strew over it some fine shred parsley and fine bread crumbs2 then pour on it oil and mustard well mixed2 garnish with sliced lemon4 ,cold ,boiled ,beef1 to dress4 ,when your rump or brisket of beef has been well boiled in plain water1 about an hour before you serve it up take it out of the water1 and put it in a pot just large enough to contain it4 ,there let it stew1 with a little of its own liquor1 salt1 basil1 and laurel2 and1 having drained1 put it into the dish on which it is to be served for table1 and pour over it a sauce1 which you must have previously ready1 made with gravy1 salt1 whole pepper1 and a dash of vinegar1 thickened over the stove with the yolks of three eggs or more1 according to the size of the beef and the quantity of sauce wanted4 ,then cover beef and all with finely grated bread2 baste it with butter1 and brown it with a salamander4 ,cold ,beef1 to pot4 ,cut the beef small2 add to it some melted butter1 two anchovies well washed and boned1 a little ,jamaica pepper beat very fine4 ,beat them well together in a marble mortar till the meat is yellow2 then put it into pots1 and cover it with clarified butter4 ,beef ,steaks to broil4 ,when your steak is nearly broiled1 chop some large onions1 as fine as possible1 and cover the steak thickly with it1 the last time you turn it1 letting it broil till fit to send to table1 when the onion should quite cover the steak4 ,pour good gravy in the dish to moisten it4 ,beef ,steaks and ,oysters4 ,put two dozen oysters into a stewpan with their own liquor2 when it boils add a spoonful of water2 when the oysters are done drain them in a sieve1 and let the liquor settle2 then pour it off clear into another vessel2 beard them1 and add a pint of jelly gravy to the liquor2 add a piece of butter and two spoonfuls of flour to thicken it4 ,let this boil fifteen minutes2 then throw in the oysters1 and let it stand4 ,take a beef-steak1 pare it neatly round1 and dress it as usual2 when done1 lay it on a hot dish1 and pour the sauce and oysters over it4 ,rump ,steaks broiled1 with ,onion ,gravy4 ,peel and slice two large onions2 put them into a stewpan with two table-spoonfuls of water2 set it on a slow fire till the water is boiled away and the onions have become a little brown4 ,add half a pint of good broth2 boil the onions till tender2 strain the broth from them1 and chop them fine2 thicken with flour and butter1 and season with mushroom ketchup1 pepper1 and salt2 put the onions in1 and boil it gently for five minutes3 pour the gravy over a broiled rump-steak4 ,beef ,steaks1 to stew4 ,pepper and salt two fine rump steaks2 lay them in a stewpan with a few cloves1 some mace1 an onion1 one anchovy1 a bundle of sweet herbs1 a gill of white wine1 and a little butter mixed with flour2 cover them close1 stew them very gently till they are tender1 and shake the pan round often to keep them from sticking4 ,take them carefully out1 flour and fry them of a nice brown in fresh butter1 and put them in a dish4 ,in the mean time strain off the gravy from the fat out of the frying-pan1 and put it in the sauce1 with a dozen oysters blanched1 and a little of the oyster liquor2 give it a boil up1 pour it over the steaks1 and garnish with horseradish4 ,you may fry them first and then stew them2 put them in a dish1 and strain the sauce over them without any oysters1 as a common dish4 ,another way4 ,beat three pounds of rump steaks2 put them in a stewpan1 with a pint of water1 the same quantity of small beer1 six cloves1 a large onion1 a bunch of sweet-herbs1 a carrot1 a turnip1 pepper1 and salt4 ,stew this very gently1 closely covered1 for four or five hours2 but take care the meat does not go to rags1 by being done too fast4 ,take up the meat1 and strain the gravy over it4 ,have turnips cut into balls1 and carrots into shapes1 and put them over the meat4 ,beef ,olives4 ,take a rump of beef1 cut into steaks1 about five inches long and not half an inch thick4 ,lay on some good forcemeat1 made with veal2 roll them1 and tie them round once or twice1 to keep them in a neat shape4 ,mix some crumbs of bread1 egg1 a little grated nutmeg1 pepper and salt2 fry them brown2 have ready some good gravy1 with a few truffles1 morels1 and mushrooms1 boiled together4 ,pour it into the dish and send them to table1 after taking off the string that tied them in shape4 ,another way4 ,cut steaks from the inside of the sirloin1 about an inch thick1 six inches long1 and four or five broad3 beat and rub them over with yolk of egg2 strew on bread crumbs1 parsley chopped1 lemon-peel shred1 pepper and salt1 and chopped suet4 ,roll them up tight1 skewer them2 fry or brown them in a ,dutch oven2 stew them in some beef broth or gravy until tender4 ,thicken the gravy with a little flour2 add ketchup1 and a little lemon juice1 and1 to enrich it1 add pickled mushrooms1 hard yolks of eggs1 and forcemeat balls4 ,pickle for ,beef4 ,to four gallons of water put a sufficient quantity of common salt2 when quite dissolved1 to bear an egg1 four ounces of saltpetre1 two ounces of bay salt1 and half a pound of coarse sugar4 ,boil this pickle for twenty minutes1 skim it well1 and strain it4 ,when quite cold1 put in your beef1 which should be quite covered with the pickle1 and in nine days it will be fit for use2 or you may keep it three months1 and it will not be too salt4 ,the pickle must be boiled and well skimmed at the end of six weeks1 and every month afterwards2 it will then keep three months in summer and much longer in winter4 ,beef1 to salt4 ,into four gallons of water put one pound and a half of coarse brown sugar1 two ounces of saltpetre1 and six pounds of bay salt2 boil and skim as long as any scum rises4 ,when cold1 put in the meat1 which must be quite covered with pickle3 once in two months boil up the pickle again1 skimming carefully4 ,add in the boiling two ounces of coarse sugar1 half a pound of bay salt1 and the same pickle will be good for twelve months4 ,it is incomparable for hung beef1 hams1 or neats' tongues4 ,when you take them out of this pickle1 clean1 dry1 and put them in a paper bag1 and hang them up in a dry place4 ,pork may be pickled in the same manner4 ,beef1 to salt4 ,eight pounds of salt1 six ounces of saltpetre1 one pound and a half of brown sugar1 four gallons of water2 boil all together1 skim and put on the beef when cold2 the beef to be kept under the pickle with a weight4 ,beef1 to dry4 ,salt it in the same way as your hams2 keep it in your pickle a fortnight or three weeks1 according to its size2 hang it up to dry for a few days2 then have it smoked the same as hams4 ,hung ,beef4 ,no4 #a4 ,take a round1 ribs1 rump1 or sirloin2 let it lie in common salt for a month1 and well cover it with the brine4 ,rub a little saltpetre over it two or three days before it is hung up2 observing1 before it is put up to dry1 to strew it over with bran or oatmeal1 to keep it from the dust2 or1 which will answer the same purpose1 wrap it up in strong coarse paper4 ,it is not to be smoked2 only hang it up in the kitchen1 and not too near the fire4 ,the time of hanging to dry must be regulated by the quantity of air in which it is suspended1 or left to the discretion of the person who has the care of it4 ,the time which it must lie in water before dressing depends upon the driness of the meat4 ,half boil it in simmering water1 and afterwards roast4 ,it must not be cut till cold4 ,hung ,beef4 ,no4 #b4 ,take the under-cliff of a small buttock of beef1 two ounces of common salt1 and one ounce of saltpetre1 well beaten together3 put to it half a pint of vinegar with a sprig of thyme4 ,rub the beef with this pickle every morning for six days1 and let it lie in it4 ,then dry it well with a cloth1 and hang it up in the chimney for a fortnight4 ,it must be made perfectly dry before it will be fit for eating2 it should also be kept in a dry place4 ,hung ,beef4 ,no4 #c4 ,take the tenderest part of beef1 and let it hang in the cellar as long as you can1 taking care that it is not in the least tainted4 ,take it down1 wash it well in sugar and water4 ,dry six-pennyworth of saltpetre and two pounds of bay salt1 and pound them fine2 mix with it three large spoonfuls of brown sugar2 rub your beef thoroughly with it4 ,take common salt1 sufficient according to the size of the beef to salt it2 let it lie closely covered up until the salts are entirely dissolved1 which will be in seven or eight days4 ,turn it every day1 the under part uppermost1 and so on for a fortnight2 then hang it where it may have a little warmth of the fire4 ,it may hang in the kitchen a fortnight4 ,when you use it1 boil it in hay and pump water very tender3 it will keep boiled two or three months1 rubbing it with a greasy cloth1 or putting it for two or three minutes into boiling water to take off any mouldiness4 ,beef for scraping4 ,to four pounds of lean buttock of beef take one ounce of saltpetre and some common salt1 in which let the meat lie for a month2 then hang it to dry for three weeks4 ,boil it for grating when wanted4 ,italian ,beef4 ,take a round of beef1 about fifteen or eighteen pounds2 rub it well with three ounces of saltpetre1 and let it lie for four hours in it4 ,then season it very well with beaten mace1 pepper1 cloves1 and salt sufficient2 let it then lie in that seasoning for twelve days2 wash it well1 and put it in the pot in which you intend to bake it1 with one pound of suet shred fine1 and thrown under and over it4 ,cover your pot and paste it down3 let it stew six hours in its own liquor1 and eat it cold4 ,red ,beef4 ,twelve pounds of ribs of beef boned1 four ounces of bay salt1 three ounces of saltpetre2 beat them fine1 and mix with half a pound of coarse sugar1 two pounds of common salt1 and a handful of juniper berries bruised4 ,rub the beef well with this mixture1 and turn it every day about three weeks or a month2 bake it in a coarse paste4 ,another way4 ,take a piece of brisket of beef1 about sixteen or eighteen pounds2 make the pickle for it as follows3--saltpetre and bay salt1 one pound and a half of each1 one pound of coarse brown sugar1 and six pounds of common salt2 add to these three gallons of water4 ,set it on the fire and keep it stirring1 lest the salts should burn2 as it boils skim it well till clear3 boil it about an hour and a half4 ,when it is quite cold1 put in the beef1 and let it lie in a pan that will hold it properly2 turn it every day1 and let it remain in about a fortnight4 ,take it out1 and just wash it in clean water1 and put it into the pot in which you stew it with some weak broth2 then add slices of fat bacon1 fat of veal1 any pieces of fat meat1 the more fat the better1 especially of veal1 also a pint of brandy1 a full pint of wine1 a handful of bay-leaves1 a few cloves1 and some blades of mace1 about two large carrots1 one dozen of large onions1 a good bundle of sweet-herbs1 some parsley1 and two or three turnips4 ,stew it exceedingly gently for eight hours4 ,the broth should cover the meat while it is stewing1 and keep the slices of fat as much over it as you can2 the seldomer you uncover the pot the better4 ,when you think it sufficiently tender1 which try with your finger1 take it off1 and1 though it may appear tender enough to fall to pieces1 it will harden sufficiently when it grows cold4 ,it should remain in the pot just as it is taken off the fire till it is very nearly if not quite cold4 ,it will eat much better for being so left1 and you will also not run the risk of breaking the beef in pieces1 as you would by removing it whilst hot4 ,collar of ,beef4 ,bone the navel and navel round2 make sufficient pickle to cover it1 as strong as to bear an egg1 with bay salt2 beat two ounces of saltpetre very fine1 and strew half of it on your beef before you lay it in your pickle4 ,then lay it in an earthen pan1 and press it down in the liquor with a weight1 as it must be all covered4 ,let it remain thus for four or five days1 stirring it however once every day4 ,take it out1 let the brine drain from it1 lay it on a table1 and season it with nutmeg1 pepper1 cloves1 and mace1 some parsley1 thyme1 and sweet marjoram1 of each a little1 and eight anchovies sliced2 roll it up with these like brawn1 and bind it quite fast with strong tape4 ,then put it into a pan1 deep enough for it to stand upright2 fill the pan with water1 and cover it with paste4 ,make your oven very hot1 put it in1 and let it remain there five or six hours2 then take it out1 and1 having removed the tape1 roll it in a cloth2 hang it up till cold4 ,if you think it not salt enough1 before you bake it1 put a little salt with your spice and herbs1 for baking in water abates much of its saltness4 ,another4 ,salt a flank of beef with white salt1 and let it lie for forty-eight hours4 ,wash it1 and hang it in the wind to dry for twenty-four hours4 ,then take pepper1 salt1 cloves1 saltpetre1 all beaten fine1 and mix them together2 rub the beef all over2 roll it up hard1 and tie it fast with tape4 ,put it in a pan1 with a few bay-leaves1 and four pounds of butter4 ,cover the pot with rye paste1 and bake it with household bread4 ,bisquet1 to make4 ,cut some slips of white paper2 butter and place them at the bottom and sides of the pan you make your bisquet in2 then cut thin collops of veal1 or whatever meat you make it of2 lay them on the paper1 and cover them with forcemeat4 ,put in anything else you like1 carrots1 c42 close the top with forcemeat and veal1 and paper again2 put it in the oven or stove1 and1 when done1 and you want to dish it1 turn the pan upside down from the dish2 take the paper off1 and pour good gravy on it4 ,boar's ,head1 to dress whole4 ,when the head is cut off1 the neck part must be boned1 and the tongue taken out4 ,the brains also must be taken out on the inside1 so as not to break the bone and skin on the outside4 ,when boned1 singe the hair off1 and clean it2 then put it for four or five days into a red pickle made of saltpetre1 bay salt1 common salt1 and coarse brown sugar1 rubbing the pickle in every day4 ,when taken out of the pickle1 lay the tongue in the centre of the neck or collar2 close the meat together as close as you can1 and bind it with strong tape up to the ears1 the same as you would do brawn2 then put it into a pot or kettle1 the neck downward1 and fill the pot with good broth and ,rhenish wine1 in the proportion of one bottle of wine to three pints of broth1 till it is covered a little above the ears4 ,season the wine and broth with small bunches of sweet-herbs1 such as basil1 winter savory1 and marjoram1 bay-leaves1 shalots1 celery1 carrots1 turnips1 parsley-roots1 with different kinds of spices4 ,set it over the fire to boil2 when it boils1 put it on one side to boil gently1 till the head is tender4 ,take it out of the liquor1 and put it into an earthen pan2 skim all the fat off the liquor2 strain it through a sieve into the head2 put it by until it is quite cold1 and then it will be fit for use4 ,brawn1 to keep4 ,put some bran and three handfuls of salt into a kettle of water2 boil and strain it through a sieve1 and1 when cold1 put your brawn into it4 ,hog's head like ,brawn4 ,wash it well2 boil it till the bones will come out2 when cold1 put the inside of the cheek together with salt between2 put the ears round the sides4 ,put the cheeks into a cloth1 press them into a sieve1 or anything round2 lay on a weight for two days4 ,have ready a pickle of salt and water1 with about a pint of malt1 boiled together2 when cold1 put in the head4 ,mock ,brawn4 ,take two pair of neats' feet2 boil them very tender1 and take the flesh clean from the bones4 ,boil the belly piece of pork till nearly done1 then bone it1 and roll the meat of the feet up very tight in the pork4 ,take a strong cloth1 with some coarse tape2 roll it round very tight2 tie it up in the cloth2 boil it till it is so tender that a skewer may go through it2 let it be hung in a cloth till it is quite cold2 after which put it into some sousing liquor1 and keep it for use4 ,cabbage1 farced4 ,take a fine white-heart cabbage1 about as big as a quarter of a peck1 lay it in water two or three hours1 half boil it1 put it in a colander to drain1 then cut out the heart1 but take very great care not to break off any of the outside leaves4 ,fill it with forcemeat made thus3--take a pound of veal1 half a pound of bacon1 fat and lean together2 cut them small1 and beat them fine in a mortar1 with the yolks of four eggs boiled hard2 season with pepper and salt1 a little beaten mace1 a very little lemon-peel1 some parsley chopped fine1 a very little thyme1 and three anchovies4 ,when these are beat fine1 take the crumb of a stale roll1 some mushrooms1 either fresh or pickled1 and the heart of the cabbage which you cut out4 ,chop it very fine2 mix all together with the yolk of an egg2 fill the hollow of the cabbage1 and tie it round with thread4 ,lay some slices of bacon in the bottom of a stewpan1 and upon these some thin slices of coarse beef1 about one pound3 put in the cabbage1 cover it close1 and let it stew gently over a slow fire1 until the bacon begins to stick to the bottom of the pan4 ,shake in a little flour2 then put in a quart of good broth1 an onion stuck with cloves1 two blades of mace1 some whole pepper1 a little bundle of sweet-herbs2 cover close1 and let it stew gently an hour and a half4 ,put in a glass of red wine1 give it a boil1 and take it up2 lay it in a dish1 and strain the gravy over it1 untying the packthread first4 ,this is a very good dish1 and makes the next day an excellent hash1 with a veal steak nicely boiled and laid on it4 ,calf's ,head4 ,scald the hair off2 trim and pare it1 and make it look as neat as possible4 ,take out the bones1 and have ready palates boiled tender1 hard-boiled yolks of eggs1 oysters just scalded1 and very good forcemeat3 stuff all this into the head1 and sew it close in a cloth4 ,boil it gently for full three hours4 ,make a strong good gravy for sauce4 ,garnish with fried bacon4 ,calf's ,head1 to dress like ,turtle4 ,the wool must be scalded off in the same manner as the hair is taken off a little pig1 which may be done at the butcher's2 then wash and parboil it2 cut the meat from the bones1 and put it in a saucepan1 with as much of the broth as will just cover it4 ,put in half a tea-spoonful of cayenne pepper1 and some common pepper and salt1 a large onion1 and a faggot of sweet-herbs2 take out the herbs and the onion before it breaks4 ,about half an hour before it is done1 put three quarters of a pint of white or raisin wine2 have ready the yolks of six or eight eggs boiled hard1 which you must make into small balls1 and put in just before you serve it up4 ,it will take two hours and a half1 or perhaps three hours doing1 over a slow fire4 ,calf's ,head1 to hash4 ,no4 #a4 ,let the calf's head be washed dean1 and boiled tender2 then cut the meat off one half of the head in small slices4 ,to make the sauce1 take some parsley1 thyme1 and a very little onion1 let them be chopped fine2 then pass them in a stewpan over the fire1 with some butter1 till tender4 ,add some flour1 a very little pepper and salt1 and some good strong broth1 according to your quantity of meat2 let it boil1 then skim it1 put the meat into it1 and add a little lemon-juice and a little white wine2 let all boil together about ten minutes4 ,there may be some force-meat balls added1 if liked4 ,the other half of the head must be scored like diamonds1 cross and across2 then rub it with some oiled butter and yolk of egg2 mix some chopped parsley and thyme1 pepper1 salt1 a little nutmeg1 and some bread crumbs2 strew the head all over with this2 broil it a nice light brown1 and put it on the hash when dished4 ,scald the brains1 and cut them in four pieces2 rub them with yolk of egg1 then let them be crumbed1 with the same crumbs and herbs as the head was done with1 and fried a light brown2 lay them round the dish with a few slices of bacon or ham fried4 ,the brains may be done1 to be sent up alone on a plate1 as follows3--,let the brains be washed and skinned2 let them be boiled in broth1 about twenty-five minutes2 make a little white sauce of some butter1 flour1 salt1 a little cream1 and a little good broth2 let it just boil2 then pick a little green sage1 a little parsley picked very small1 and scalded till tender2 the brains1 parsley1 and sage1 must be strained off1 and put into the white sauce1 and let it come to a boil1 just before you put them on the dish to send up4 ,calf's ,head1 to hash4 ,no4 #b4 ,take half a calf's head1 cover it with water in a large saucepan1 and boil it till the meat comes from the bone4 ,cut it into pieces2 put it into some of the liquor in which the head was boiled1 and let it stew till it becomes thick4 ,add a little salt and mace1 and put it into a mould4 ,calf's ,head1 to hash4 ,no4 #c4 ,your calf's head being half boiled and cooled1 cut it in thin slices1 and fry it in a pan of brown butter2 put it into your tossing pan with gravy2 stew it till tender2 toss it up with burnt butter1 or butter rolled in flour4 ,garnish with forcemeat balls1 and fritters1 made of the brains1 mixed up with eggs1 a little cream1 a dust of flour1 nutmeg1 and a little parsley1 boiled and chopped fine4 ,mix them all well together1 and fry them in little cakes2 put a few bits of bacon and lemon round the dish4 ,calf's ,head1 to hash4 ,no4 #d4 ,half boil the head2 cut it into round pieces2 season with nutmeg1 salt1 pepper1 and a large onion4 ,save all the gravy1 put in a pint of white wine1 a quarter of a pound of butter1 and four spoonfuls of oyster liquor3 let it stew with the meat1 not too fast3 thicken it with a little butter and a dozen of oysters1 and1 when dished1 add some rolled bacon1 forcemeat balls1 and the brains fried in thin cakes1 very brown1 and the size of a crown-piece1 laid round the dish4 ,garnish with lemon and pickled mushrooms2 lemon pickle is an addition4 ,calf's ,head1 to hash4 ,no4 #e4 ,have the head well cleaned2 boil it well1 cut in slices half of the head1 and have some good ragout of forcemeat1 truffles1 mushrooms1 morels1 and artichoke bottoms1 also some veal sweet-herbs4 ,season your ragout1 and throw in your slices1 a bit of garlic and parsley1 with some thyme1 and squeeze a lemon in it1 but be cautious to have it skimmed well4 ,take the other part of the head1 and score it like diamonds2 season with salt and pepper1 and rub it over with an egg and some crumbs of bread4 ,then broil it1 pour the hash into the dish2 let the half head lie in the middle1 and cut and set off the brains afterwards in slices4 ,fry bacon1 and lay slices round the dish with sliced lemon4 ,calf's ,head fricassee4 ,clean well a calf's head1 boil it and cut in square pieces of about an inch2 put half a pint of its own liquor1 and mix it well with some mushrooms1 sweetbreads1 yolks of eggs1 artichoke bottoms1 and cream4 ,season with nutmeg and mace1 and squeeze in a lemon3 but serve it up hot4 ,calf's ,head1 to pickle4 ,take out the bones and clean the head carefully3 wash it well with eggs1 seasoning it with pepper1 salt1 nutmeg1 thyme1 and parsley4 ,put some forcemeat on it1 and roll it up4 ,boil it tender2 take it up1 lay it in sturgeon-pickle for four days2 and if you please you may cut it in pieces as you would sturgeon4 ,calf's ,liver4 ,lay it for a few hours in milk1 then dry and fry it in butter4 ,cauliflowers1 with ,white ,sauce4 ,boil the cauliflowers in small pieces till tender2 drain them in a sieve2 when quite dry lay them in a dish2 season the sauce with a little pepper and salt1 and pour it pretty thick over them4 ,celery1 to stew4 ,cut and trim a dozen heads of celery2 put them in cold water to blanch2 stew them in a little butter1 salt1 and water4 ,when done enough they should be quite soft1 but not broken4 ,drain them1 and have ready a rich white sauce1 the same that is used for boiled chickens1 only without truffles or mushrooms2 pour this sauce over the celery1 and serve hot4 ,another way4 ,take a dozen white heads of celery1 cut about two inches long1 wash them clean1 and put them in a stewpan1 with a pint of gravy1 a glass of white wine1 a bundle of sweet-herbs1 pepper1 and salt3 cover close1 and stew them till they are tender4 ,then take out the sweet-herbs2 put in a piece of butter mixed with flour2 let it stew till it is thick1 and dish it up4 ,celery la ,crme4 ,take a dozen white heads of celery1 cut about two inches long2 wash them very clean1 and boil them in water till they are very tender2 have ready half a pint of cream1 a little butter mixed with flour1 a little nutmeg1 and salt2 boil it up till thick and smooth2 put in the celery1 give it a toss or two1 and dish it up4 ,scotch ,collops4 ,take a piece of the fillet of veal1 as much as will cut into fifteen pieces1 of the size and thickness of a crown-piece2 shake a little flour over it2 put a little butter into a frying-pan1 and melt it2 fry the slices of veal quick till they are brown1 and lay them in a dish near the fire4 ,then prepare a sauce thus3 take a little butter in a stewpan and melt it2 add a table-spoonful of flour2 stir it about till it is as smooth as cream2 put in half a pint each of beef and veal jelly1 cayenne pepper and salt1 a pinch of each1 and one glass of white wine1 twenty-four pieces of truffles the size of a shilling1 and a table-spoonful of mushrooms3 wash them thoroughly from vinegar2 squeeze the juice of half a lemon2 stew the sauce gently for one hour2 then throw in the veal1 and stew it all together for five minutes4 ,serve quite hot1 laying the veal regularly in the dish4 ,another way4 ,cut the lean part of a leg of veal into thin collops2 beat them with the back of a knife2 season with pepper and salt1 shred thyme and parsley1 and flour them well4 ,reserve some of the meat to make balls4 ,taking as much suet as meat1 shred it small2 then beat it in a mortar2 season with pepper1 salt1 shred herbs1 a little shred onion1 and a little allspice4 ,put in an egg or two1 according to the quantity4 ,make balls1 and fry them in good dripping2 keep them warm4 ,then fry your collops with clarified butter1 till they are brown enough2 and1 while they are warming in the pan1 put in your sauce1 which must be made thus3--have some good glaze1 a little white wine1 a good piece of butter1 and two yolks of eggs4 ,put your balls to the collops2 flour and make them very hot in the pan2 put in your sauce1 shake them well1 and let them boil4 ,if you would have them white1 put strong broth instead of glaze and half a pint of cream4 ,scotch ,collops1 brown4 ,cut your collops thin and from the fillet4 ,season them with salt and pepper1 and fry them off quick and brown4 ,brown a piece of butter thickened with flour1 and put in some good gravy1 mushrooms1 morels1 truffles1 and forcemeat balls1 with sweetbread dried4 ,squeeze in a lemon1 and let the whole boil till of a proper thickness4 ,then put in your collops1 but do not let them boil2 toss them up quick1 and serve up4 ,collops1 ,white4 ,no4 #a4 ,take a small slice of veal1 cut thin slices from it1 and beat them out very thin3 butter a frying-pan very lightly1 place them in it1 and pass them on the fire1 but not to get any colour4 ,trim them round1 and put them into white sauce4 ,collops1 ,white4 ,no4 #b4 ,cut the veal very thin2 put it into a stewpan with a piece of butter and one clove of shalot2 toss it in a pan for a few minutes4 ,have ready to put to it some cream1 more or less according to the quantity of veal1 a piece of butter mixed with flour1 the yolk of an egg1 a little nutmeg1 and a tea-spoonful of lemon-pickle4 ,stir it over the fire till it is thick enough1 but do not let it boil4 ,if you choose forcemeat balls1 have them ready boiled in water1 and take out the shalot before you dish up3 ten minutes will do them4 ,collops1 ,white4 ,no4 #c4 ,hack and cut your collops well2 season with pepper and salt1 and fry them quick of a pale colour in a little bit of butter4 ,squeeze in a lemon3 put in half a pint of cream and the yolks of four eggs4 ,toss them up quick1 and serve them hot4 ,collops1 to mince4 ,chop some beef as fine as possible2 the under part of roasted beef without any fat is best4 ,put some onions1 pepper1 and salt to it4 ,then put a little butter in the frying-pan2 when it is melted1 put in the meat1 and stew it well4 ,add a cupful of gravy2 if you have none1 water will do4 ,just before it is done put in a little vinegar4 ,collops of cold beef4 ,take off all the fat from the inside of a sirloin of beef2 cut it neatly into thin collops1 about the size of a crown or half-crown piece1 as you like for size1 and cut them round4 ,slice an onion very small2 boil the gravy that came from the beef when roasted1 first clearing it of all the fat1 with a little water2 season it with pepper1 and1 instead of salt1 anchovies dissolved in walnut ketchup1 or the liquor from pickled walnuts1 and a bundle of sweet-herbs4 ,let this boil before you put in the collops2 put them in with a good piece of butter rolled in a little flour2 shake it round to thicken it1 and let it do no longer than till the collops are thoroughly heated1 lest they be hard4 ,this does better than fresh meat4 ,serve it hot with pickles1 or slices of stewed cucumbers1 cut round1 like the meat1 and placed alternately with it round the dish4 ,cucumbers1 to stew4 ,pare twelve cucumbers1 and slice them rather thicker than for eating2 put them to drain1 and lay them in a coarse cloth till dry4 ,flour and fry them brown in butter2 then put to them some gravy1 a little claret1 some pepper1 cloves1 and mace2 let them stew a little2 then roll a bit of butter in flour1 and toss them up4 ,a sufficient quantity of onion should be sliced thin1 and done like the cucumbers4 ,curry ,powder1 from a ,resident in ,india4 ,no4 #a4 ,half a pound of coriander seed1 two ounces of black pepper1 two ounces of cummin seed1 one ounce of turmeric1 one ounce and half of ground rice3 all the above must be finely pounded2 add cayenne to your taste4 ,mix all well together2 put it into a dish close before the fire2 roast it well for three or four hours2 and1 when quite cold1 put it into a bottle for use4 ,curry ,powder4 ,no4 #b4 ,thirteen ounces of coriander seed199 two ounces of fenugreek seed199 7if not liked this may be omitted17 one ounce of cayenne pepper1 or powdered capsicums1 six ounces of pale-coloured turmeric199 five ounces of black pepper4 ,pound the whole very fine2 set it in a ,dutch oven before the fire to dry1 turning it often2 when cold put it into a dry bottle2 cork1 and keep it in a dry place4 ,so prepared1 curry-powder will keep for many years4 ,the ingredients marked thus 99 may be procured at ,apothecaries' ,hall1 or at any wholesale chemist's4 ,curry ,powder4 ,no4 #c4 ,one pound of turmeric1 one pound of coriander seed1 one pound of ginger1 six ounces of cardamom1 four ounces of cummin1 one ounce of long pepper1 pounded and mixed together4 ,cayenne pepper may also be added4 ,curry1 ,indian4 ,no4 #a4 ,curry may be made of chicken1 rabbits1 lobster1 or of any species of fish1 flesh1 or fowl4 ,fry the material with onions1 as for mulligatawny1 a small piece of garlic1 eight almonds1 and eight sweet chesnuts4 ,put it all into a stewpan1 with a spoonful or two of curry-powder1 a large tea-cupful of strong good gravy1 and a large piece of butter4 ,let the whole stew gently till the gravy becomes very thick and is nearly evaporated4 ,particular attention should be paid in sending this dish up hot1 and always with plenty of rice in a separate dish2 most people like pickle with it4 ,curry4 ,no4 #b4 ,chop one or two onions very fine2 put them into a stewpan with some butter1 and let them remain on a slow fire till they are well done1 taking care not to let them burn4 ,pour off the butter3 put in one dessert spoonful of powder and a little gravy2 stir it about till it is well mixed2 set it on a slow fire till it is all sufficiently done4 ,put in a little lemon-juice2 when nearly done1 thicken the gravy with flour4 ,let the rice be very well picked and afterwards cleansed2 it ought to be washed in several waters1 and kept in water till it is going to be boiled4 ,have the meat or fish ready1 pat it into the stewpan1 and stir it about till it is well mixed4 ,the rice must be boiled twenty minutes quickly1 and the scum taken off2 the water to be thrown off and the saucepan uncovered till it is dry enough4 ,meat used for this curry must be previously fried4 ,curry4 ,no4 #c4 ,fry onions1 ginger1 garlic1 and meat1 in one ounce of butter1 of a light brown2 stew it with a table-spoonful of curry-powder and three pints of water1 till it comes to a pint and a half4 ,a good half hour before dinner1 put in greens1 such as brocoli1 cauliflower1 sliced apple1 and mango1 the juice of one lemon1 grated ginger1 and cayenne1 with two spoonfuls of cream1 and a little flour to thicken it4 ,curry4 ,no4 #d4 ,skin and prepare two chickens as for a fricassee2 wash them very clean1 and stew them in a pint and a half of water for about five minutes4 ,strain off the liquor1 and put the chickens in a clean dish4 ,slice three large onions1 and fry them in about two ounces of butter4 ,put in the chickens1 and fry them together till they are brown4 ,take a quarter of an ounce of curry-powder1 and salt to your palate1 and strew over the chickens while they are frying2 then pour in the liquor in which they were first stewed1 and let them stew again for half an hour4 ,add a quarter of a pint of cream and the juice of two lemons4 ,have rice boiled dry to eat with it4 ,rabbits do as well as chickens4 ,curry4 ,no4 #e4 ,take two chickens1 or in the same proportion of any other kind of flesh1 fish1 or fowl2 cut the meat small2 strew a little salt and pepper over it2 add a small quantity of onion fried in butter2 put one table-spoonful of curry-powder to your meat and onions2 mix them well together with about three quarters of a pint of water4 ,put the whole in a stewpan covered close2 let it stew half an hour before you open the pan2 then add the juice of two lemons1 or an equal quantity of any other souring4 ,let it stew again till the gravy appears very thick and adheres to the meat4 ,if the meat floats in the gravy1 the curry will not be considered as well made4 ,salt to your palate4 ,curry4 ,no4 #f4 ,mix together a quart of good gravy1 two spoonfuls of curry-powder1 two of soy1 a gill of red wine1 a little cayenne pepper1 and the juice of a lemon4 ,cut a breast of veal in square pieces1 and put it in a stewpan with a pint of gravy2 stew slowly for a quarter of an hour2 add the rest of the gravy with the ingredients1 and stew till done4 ,curry4 ,no4 #g4 ,take a fowl1 fish1 or any meat you like2 cut it in slices2 cut up two good sized onions very fine2 half fry your fowl1 or meat1 with the onions1 in a quarter of a pound of butter4 ,add two table-spoonfuls of curry-powder1 fry it a little longer1 and stew it well2 then add any acid you like1 a little salt1 and half a pint of water4 ,let all stew together until the meat is done4 ,farcie1 to make4 ,take the tender part of a fillet of veal1 free from sinew1 and mince it fine1 with a piece of the fat of ham1 some chopped thyme1 basil1 and marjoram1 dried1 and a little seasoning according to the palate4 ,put the whole in a stewpan1 and keep stirring it till it is warm through2 then put it on a sieve to drain4 ,when the liquor has run from it1 pound the farcie1 while warm1 in a mortar1 adding the drained liquor1 by degrees1 till the whole is again absorbed in the meat1 which must be pounded very fine4 ,put it in an earthen pot1 and steam it for half an hour with a slice of fat ham2 cover over the pot to prevent the steam from getting to it2 when cold1 pour on some good jelly made of the lean of ham and veal1 and take care to pour it on cold 7that is1 when the jelly is just dissolved17 otherwise it will raise the farcie4 ,when livers are to be had1 put a third of them with the ham and veal1 as above directed1 and the farcie will be better4 ,forcemeat1 to make4 ,no4 #a4 ,chop small a pound of veal1 parsley1 thyme1 a small onion1 and a pound of beef2 grate the inside of three ,french rolls1 and put all these together1 with pepper1 salt1 soup1 and nutmeg1 seasoning it to your taste2 add as many eggs as will make it of a proper stiffness1 and roll them into balls4 ,forcemeat4 ,no4 #b4 ,take half a pound of the lean of a leg of veal1 with the skin picked off1 cut it into small pieces1 and mince it very small2 shred very fine a pound of beef-suet and grate a nutmeg into both2 beat half as much mace into it with cloves1 pepper1 and salt1 a little rosemary1 thyme1 sweet marjoram1 and winter savory4 ,put all these to the meat in a mortar1 and beat all together1 till it is smooth and will work easily with your hands1 like paste4 ,break two new laid eggs to some white bread crumbs1 and make them into a paste with your hands1 frying it in butter4 ,if you choose1 leave out the herbs4 ,forcemeat4 ,no4 #c4 ,a pound of veal1 full its weight in beef suet1 and a bit of bacon1 shred all together2 beat it in a mortar very fine2 season with sweet-herbs1 pepper1 and salt4 ,when you roll it up to fry1 add the yolks of two or three eggs to bind it2 you may add oysters or marrow4 ,fricandeau4 ,take a piece of veal next to the udder2 separate the skin1 and flatten the meat on a clean cloth2 make slits in the bottom part1 that it may soak up seasoning1 and lard the top very thick and even4 ,take a stewpan that will receive the veal without confining it2 put at the bottom three carrots cut in slices1 two large onions sliced1 a bunch of parsley1 the roots cut small1 a little mace1 pepper1 thyme1 and a bay-leaf2 then lay some slices of very fat bacon1 so as entirely to cover the vegetables1 and make a pile of bacon in the shape of a tea-cup4 ,lay the veal over this bacon2 powder a little salt over it2 then put sufficient broth1 and some beef jelly1 lowered with warm water1 to cover the bottom of the stewpan without reaching the veal4 ,lay a quantity of fine charcoal hot on the cover of the pan1 keeping a very little fire beneath2 as soon as it begins to boil1 remove the stewpan1 and place it over a very slow and equal fire for three hours and a half1 removing the fire from the top2 baste it frequently with liquor4 ,when it has stewed the proper time1 try if it is done by putting in a skewer1 which will then go1 in and out easily4 ,put a great quantity of fire again on the top of the stewpan till the bacon of the larding becomes quite firm2 next remove the veal1 and keep it near the fire2 reduce the liquor to deep rich gravy to glaze it1 which pour over the top only where it is larded2 and1 when it is served1 put the fricandeau in a dish1 and the pur of spinach1 which is to be ready according to the receipt given in the proper place1 7,see ,spinach to stew17 to lay round the dish4 ,ham1 to cure4 ,no4 #a4 ,take a ham of young pork2 sprinkle it with salt1 and let it lie twenty-four hours4 ,having wiped it very dry1 rub it well with a pound of coarse brown sugar1 a pound of juniper berries1 a quarter of a pound of saltpetre1 half a pint of bay salt1 and three pints of common salt1 mixed together1 and dried in an iron pot over the fire1 stirring them the whole time4 ,after this1 take it off the fire1 when boiled1 and let it lie in an earthen glazed pan three weeks1 but it must be often turned in the time1 and basted with the brine in which it lies4 ,then hang it up till it has done dripping2 and dry it in a chimney with deal saw-dust and juniper berries4 ,ham1 to cure4 ,no4 #b4 ,for two hams1 take half a pound of bay salt1 two ounces of saltpetre1 two ounces of sal prunella1 half a pound of brown sugar1 half a pound of juniper berries1 half a pound of common salt2 beat them all1 and boil them in two quarts of strong beer for half an hour very gently4 ,leave out one ounce of saltpetre to rub the hams over-night4 ,put them into the pickle1 and let them lie a month or five weeks1 basting them every day4 ,pickle in the winter1 and dry in wood smoke2 let them hang up the chimney a fortnight4 ,ham1 to cure4 ,no4 #c4 ,hang up a ham two days2 beat it well on the fleshy side with a rollingpin2 rub in an ounce of saltpetre1 finely powdered1 and let it lie a day4 ,then mix together an ounce of sal prunella with two large handfuls of common salt1 one handful of bay salt1 and a pound of coarse sugar1 and make them hot in a stewpan4 ,while hot1 rub it well in with two handfuls more of common salt2 then let it lie till it melts to brine4 ,turn the meat twice every day for three weeks1 and dry it like bacon4 ,ham1 to cure--the ,thorpe way4 ,no4 #d4 ,the following are the proportions for two hams1 or pigs' faces3 ,boil one pound of common salt1 three ounces of bay salt1 two ounces and a half of saltpetre1 and one pound of the coarsest brown sugar1 in a quart of strong old beer4 ,when this pickle is cold1 well rub the hams or faces with it every day for a fortnight4 ,smoke them with horse litter for two hours2 then hang them to dry in a chimney where wood is burned for a fortnight1 after which1 hang them in a dry place till wanted for use4 ,they are not so good if used under eight months or after a year old4 ,ham1 to cure4 ,no4 #e4 ,for one large ham take one pound of coarse sugar1 one pound common salt1 a quarter of a pound of saltpetre1 and two ounces of bay salt1 boiled in a quart of strong ale1 or porter4 ,when cold put it to your ham2 and let it lie in the pickle three weeks1 turning the ham every day4 ,ham1 to cure4 ,no4 #f4 ,put two ounces of sal prunella1 a pound of bay salt1 four pounds of white salt1 a pound of brown sugar1 half a pound of saltpetre1 to one gallon of water2 boil it a quarter of an hour1 keeping1 it well skimmed1 and1 when cold1 pour it from the sediment into the vessel in which you steep1 and let the hams remain in the pickle about a month2 the tongues a fortnight4 ,in the same manner ,dutch beef may be made by letting it lie in the pickle for a month1 and eight or ten days for collared beef2 dry them in a stove or chimney4 ,tongues may be cured in the same manner4 ,ham1 to cure4 ,no #g4 ,four gallons of spring water1 two pounds of bay salt1 half a pound of common salt1 two pounds of treacle1 to be boiled a quarter of an hour1 skimmed well1 and poured hot on the hams4 ,let them be turned in the pickle every day1 and remain three weeks or a month2 tongues may be cured in the same way4 ,ham1 to cure4 ,no4 #h4 ,one ounce of pepper1 two of saltpetre1 one pound of bay salt1 one ounce of sal prunella1 one pound of common salt4 ,rub these in well1 and let the ham lie a week after rubbing2 then rub over it one pound of treacle or coarse sugar4 ,let it lie three weeks longer2 take it up1 steep it twenty-four hours in cold water1 and then hang it up4 ,ham1 to cure4 ,no4 #i4 ,one pound of common salt1 half a pound of bay salt1 four ounces of saltpetre1 two ounces of black pepper2 mix them together1 and rub the ham very well for four days1 until the whole is dissolved4 ,then take one pound and a half of treacle and rub on1 and let it lie in the pickle one month2 turning it once a day4 ,when you dress it1 let the water boil before you put it in4 ,ham1 to cure4 ,no4 #aj4 ,into four gallons of water put one pound and a half of the coarsest sugar1 two ounces of saltpetre1 and six pounds of common salt2 boil it1 carefully taking off the scum till it has done rising2 then let it stand till cold4 ,having put the meat into the vessel in which you intend to keep it1 pour on the liquor till it is quite covered4 ,if you wish to keep the meat for a long time1 it will be necessary once in two or three months to boil the pickle over again1 clearing off the scum as it rises1 and adding1 when boiling1 a quarter of a pound of sugar1 half a pound of salt1 and half an ounce of saltpetre2 in this way the pickle will keep good for a year4 ,when you take the meat out of the pickle1 dry it well before it is smoked4 ,hams from fifteen to twenty pounds should lie in pickle twenty-four days2 small hams and tongues1 fifteen days2 a small piece of beef about the same time4 ,hams and beef will not do in the same pickle together4 ,after the hams are taken out1 the pickle must be boiled again before the beef is put in4 ,the same process may be used for beef and tongues4 ,ham1 to cure4 ,no4 #aa4 ,mix one pound and a half of salt1 one pound and a half of coarse sugar1 and one ounce of saltpetre1 in one quart of water2 set it on the fire1 and keep stirring the liquor till it boils4 ,skim it4 ,when boiled about five minutes take it off1 and pour it boiling hot on the leg of pork1 which1 if not quite covered1 must be turned every day4 ,let it remain in the pickle one month2 then hang it in the chimney for six weeks4 ,these proportions will cure a ham of sixteen pounds4 ,when the ham is taken out of the pickle1 the liquor may be boiled up again and poured boiling hot upon pigs' faces4 ,after that boil again1 and pour it cold upon a piece of beef1 which will be excellent4 ,it will then serve cold for pigs' or sheep's tongues1 which must be well washed and rubbed in a little of the liquor and left in the remainder4 ,ham1 to cure4 ,no4 #ab4 ,take a ham of fifteen pounds1 and wash it well with a quarter of a pint of vinegar1 mixed with a quarter of a pound of the coarsest sugar4 ,next morning rub it well with three quarters of a pound of bay salt rolled1 on the lean part2 baste it often every day for fourteen days1 and hang it up to dry4 ,ham1 to cure4 ,no4 #ac4 ,three ounces of saltpetre1 bay salt and brown sugar two ounces of each1 a small quantity of cochineal2 mix them all together1 and warm them over the fire4 ,rub the hams well with it1 and cover them over with common salt4 ,ham1 to cure4 ,no4 #ad4 ,take a quantity of spring water sufficient to cover the meat you design to cure2 make the pickle with an equal quantity of bay salt and common salt2 add to a pound of each one pound of coarse brown sugar1 one ounce of saltpetre1 and one ounce of petre-salt2 let the pickle be strong enough to bear an egg4 ,if you design to eat the pork in a month or six weeks1 it is best not to boil the pickle2 if you intend it for the year1 the pickle must be boiled and skimmed well until it is perfectly clear2 let it be quite cold before you use it4 ,rub the meat that is to be preserved with some common salt1 and let it lie upon a table sloping1 to drain out all the blood2 wipe it very dry with a coarse cloth before you put it into the pickle4 ,the proportion of the pickle may be this3 four pounds of common salt1 four pounds of bay salt1 three pounds of coarse sugar1 two ounces of saltpetre1 and two ounces of petre-salt1 with a sufficient quantity of spring water to cover what you do1 boiled as directed above4 ,let the hams lie about six weeks in the pickle1 and then send them to be smoked4 ,beef1 pork1 and tongues1 may be cured in the same manner3 ribs of beef done in this way are excellent4 ,ham1 to cure4 ,no4 #ae4 ,wash the ham clean2 soak it in pump water for an hour2 dry it well1 and rub into it the following composition3 saltpetre two ounces1 bay salt nine ounces1 common salt four ounces1 lump sugar three ounces2 but first beat them separately into a fine powder2 mix them together1 dry them before the fire1 and then rub them into the ham1 as hot as the hand can bear it4 ,then lay the ham sloping on a table2 put on it a board with forty or fifty pounds weight2 let it remain thus for five days2 then turn it1 and1 if any of the salt is about it1 rub it in1 and let it remain with the board and weight on it for five days more2 this done rub off the salt1 c4 ,when you intend to smoke it1 hang the ham in a sugar hogshead1 over a chaffing-dish of wood embers2 throw on it a handful of juniper-berries1 and over that some horse-dung1 and cover the cask with a blanket4 ,this may be repeated two or three times the same day1 and the ham may be taken out of the hogshead the next morning4 ,the quantity of salt here specified is for a middle sized ham4 ,there should not be a hole cut in the leg1 as is customary1 to hang it up by1 nor should it be soaked in brine4 ,hams thus cured will keep for three months without smoking1 so that the whole quantity for the year may be smoked at the same time4 ,the ham need not be soaked in water before it is used1 but only washed clean4 ,instead of a chaffing-dish of coals to smoke the hams1 make a hole in the ground1 and therein put the fire2 it must not be fierce3 be sure to keep the mouth of the hogshead covered with a blanket to retain the smoke4 ,westphalia ,ham1 to cure4 ,no4 #a4 ,cut a leg of pork to the shape of a ,westphalia ham2 salt it1 and set it on the fire in a skillet till dry1 and put to it two ounces of saltpetre finely beaten4 ,the salt must be put on as hot as possible4 ,let it remain a week in the salt1 and then hang it up in the chimney for three weeks or a month4 ,two ounces of saltpetre will be sufficient for the quantity of salt required for one ham4 ,westphalia ,ham1 to cure4 ,no4 #b4 ,let the hams be very well pricked with a skewer on the wrong side1 hanging them in an airy place as long as they will keep sweet1 and with a gallon of saltpetre make a pickle1 and keep stirring it till it will bear an egg2 boil and skim it and put three pounds of brown sugar to it4 ,let the hams lie about a month in this pickle1 which must be cold when they are put in2 turn them every day2 dry them with saw-dust and charcoal4 ,the above is the quantity that will do for six hams4 ,westphalia ,ham1 to cure4 ,no4 #c4 ,rub every ham with four ounces of saltpetre4 ,next day put bay salt1 common salt1 and coarse sugar1 half a pound of each1 into a quart of stale strong beer1 adding a small quantity of each of these ingredients for every ham to be made at that time4 ,boil this pickle1 and pour it boiling hot over every ham4 ,let them lie a fortnight in it1 rubbing them well and turning them twice a day4 ,then smoke the ham for three days and three nights over a fire of saw-dust and horse-litter1 fresh made from the stable every night2 after which smoke them for a fortnight over a wood fire like other bacon4 ,westphalia ,ham1 to cure4 ,no4 #d4 ,for two hams the following proportions may be observed3 wash your hams all over with vinegar1 and hang them up for two or three days4 ,take one pound and a half of the brownest sugar1 two ounces of saltpetre1 two ounces of bay salt1 and a quart of common salt2 mix them together2 heat them before the fire as hot as you can bear your hand in1 and rub it well into the hams before the fire1 till they are very tender4 ,lay them in a tub made long for that purpose1 or a butcher's tray1 that will hold them both1 one laid one way and the other the contrary way1 and strew the remainder of the ingredients over them4 ,when the salt begins to melt1 add a pint of vinegar1 and let them lie three weeks1 washing them with the liquor and turning them every day4 ,dry them in saw-dust smoke2 hang them in a cellar2 and if they mould it will do them no harm1 as these hams require damp and not extreme driness4 ,juniper-berries thrown into the fire at which they are smoked greatly improve their flavour4 ,westphalia ,ham1 to cure4 ,no4 #e4 ,one pound of common salt1 one pound of bay salt1 four ounces of saltpetre1 two ounces of black pepper2 pound them separately1 then mix them1 and rub the ham very well until the whole is used4 ,rub one pound of treacle on them2 lay them in the pickle one month1 turning them every day4 ,the quantity here specified will do for two hams4 ,before you hang them up1 steep them in a pail of water for twelve hours4 ,westphalia ,ham1 to cure4 ,no4 #f4 ,make a good brine of salt and water1 sufficiently strong to bear an egg2 boil and skim it clean1 and when quite cold rub the meat with sal prunella and saltpetre mixed together4 ,put it in a vessel1 and pour your brine into it2 and1 when the ham has been in the brine about fourteen days1 take it out1 drain it1 and boil the brine1 putting in a little salt1 and letting it boil till clear4 ,skim it1 and when cold put in your ham1 rubbing it over with saltpetre1 c4 as you did at first4 ,then let your ham again lie in the brine for three weeks longer2 afterwards rub it well with bran1 and have it dried by a wood fire4 ,english ,hams1 to make like ,westphalia4 ,no4 #a4 ,cut your legs of pork like hams2 beat them well with a wooden mallet1 till they are tender1 but great care must be taken not to crack or break the skin1 or the hams will be spoiled4 ,to three hams take half a peck of salt1 four ounces of saltpetre1 and five pounds of coarse brown sugar2 break all the lumps1 and mix them well together4 ,rub your hams well with this mixture1 and cover them with the rest4 ,let them lie three days2 then hang them up one night1 and put as much water to the salt and sugar as you think will cover them2 the pickle must be strong enough to bear an egg3 boil and strain it1 and1 when it is cold1 pack your hams close1 and cover them with the pickle at least an inch and half above their tops4 ,let them lie for a fortnight2 then hang them up one night2 the next day rub them well with bran1 and hang them in the chimney of a fire-place in which turf1 wood1 or sawdust is burned4 ,if they are small they will be dry enough in a fortnight2 if large1 in two or three days more4 ,then hang them up against a wall near a fire1 and not in a damp place4 ,tongues may be cured in the same manner1 and ribs of beef may be put in at the same time with the hams4 ,you must let the beef lie in the pickle three weeks1 and take it out when you want to boil it without drying it4 ,english ,hams1 to make like ,westphalia4 ,no4 #b4 ,cut off with the legs of young well grown porkers part of the flesh of the hind loin2 lay them on either side in cloths1 and press out the remaining blood and moisture1 laying planks on them with heavy weights1 which bring them into form2 then salt them well with common salt and sugar finely beaten1 and lay them in troughs one upon another1 pressed closely down and covered with hyssop4 ,let them remain thus for a fortnight2 then pass through the common salt1 and with saltpetre rub them well over1 which may be continued three or four days1 till they soak4 ,take them out1 and hang them in a close barn or smoke-loft2 make a moderate fire under them1 if possible of juniper-wood1 and let them hang to sweat and dry well4 ,afterwards hang them up in a dry and airy place to the wind for three or four days1 which will remove the ill scent left by the smoke2 and wrap them up in sweet hay4 ,to dress them1 put them into a kettle of water when it boils2 keep them well covered till they are done1 and very few can distinguish them from the true ,westphalia4 ,english ,hams1 to make like ,westphalia4 ,no4 #c4 ,take a ham of fifteen or eighteen pounds weight1 two ounces of saltpetre1 one pound of coarse sugar1 one ounce of petre-salt1 one ounce of bay salt1 and one ounce of sal prunella1 mixed with common salt enough to cover the ham completely4 ,turn your ham every other day1 and let it remain in salt for three weeks4 ,take it out1 rub a little bran over it1 and dry it in a wood fire chimney1 where a constant fire is kept3 it will be fit for eating in a month4 ,the quantity of the above ingredients must be varied according to the size of your ham4 ,before you dress it soak it over-night in water4 ,hams from bacon pigs are better than pork4 ,an onion shred small gives it a good flavour4 ,green ,hams4 ,salt a leg of pork as for boiling1 with a little saltpetre to make it red4 ,let it lie three weeks in salt1 and then hang for a month or six weeks2 but if longer it is of no consequence4 ,when boiled1 stuff with young strawberry leaves and parsley1 which must be particularly well washed or they will be gritty4 ,ham1 to prepare for dressing without soaking4 ,put the ham into a coarse sack well tied up1 or sew it up in a cloth4 ,bury it three feet under ground in good mould2 there let it remain for three or four days at least4 ,this is an admirable way4 ,the ham eats much mellower and finer than when soaked4 ,ham1 to dress4 ,boil the ham for two hours2 take it out and trim it neatly all round2 prepare in a stewpan some thin slices of veal1 so as to cover the bottom2 add to it two bunches of carrots sliced1 six large onions1 two cloves1 two bunches of parsley1 a tea-spoonful of cayenne pepper1 a pint of beef jelly1 a bottle of white wine1 and three pints of boiling water4 ,place the ham in the stewpan1 and let it boil an hour and three quarters2 then serve it immediately without sauce1 preserving the sauce for other use4 ,ham1 to roast4 ,tie or sew up the ham in a coarse cloth1 put it into a sack1 and bury it three or four feet under ground1 for three or four days before you dress it4 ,wash it in warm water1 pare it1 and scrape the rind4 ,spit and lay it down to roast4 ,into a broad stewpan put a pint of white wine1 a quart of good broth1 half a pint of the best vinegar1 two large onions sliced1 a blade of mace1 six cloves1 some pepper1 four bay-leaves1 some sweet basil1 and a sprig of thyme4 ,let all these have a boil2 and set the liquor under the ham1 and baste very frequently with it4 ,when the ham is roasted1 take up the pan2 skim all the fat off2 pour the liquor through a fine sieve2 then take off the rind of the ham1 and beat up the liquor with a bit of butter2 put this sauce under1 and serve it4 ,ham1 entre of4 ,cut a dozen slices of ham2 take off the fat entirely2 fry them gently in a little butter4 ,have a good brown rich sauce of gravy2 and serve up hot1 with pieces of fried bread1 cut of a semicircular shape1 of the same size as the pieces of ham1 and laid between them4 ,ham toasts4 ,cut slices of dressed ham1 and thin slices of bread1 or ,french roll1 of the same shape2 fry it in clarified butter2 make the ham hot in cullis1 or good gravy1 thickened with a little floured butter4 ,dish the slices of ham on the toast2 squeeze the juice of a ,seville orange into the sauce2 add a little pepper and salt2 and pour it over them4 ,ham and ,chicken1 to pot4 ,mrs4 ,vanbrugh's receipt4 ,put a layer of ham1 then another of the white part of chicken1 just as you would any other potted meat1 into a pot4 ,when it is cut out1 it will shew a very pretty stripe4 ,this is a delicate way of eating ham and chicken4 ,another way4 ,take as much lean of a boiled ham as you please1 and half the quantity of fat2 cut it as thin as possible2 beat it very fine in a mortar1 with a little good oiled butter1 beaten mace1 pepper1 and salt2 put part of it into a china pot4 ,then beat the white part of a fowl with a very little seasoning to qualify the ham4 ,put a layer of chicken1 then one of ham1 then another of chicken at the top2 press it hard down1 and1 when it is cold1 pour clarified butter over it4 ,when you send it to table in the pot1 cut out a thin slice in the form of half a diamond1 and lay it round the edge of the pot4 ,herb sandwiches4 ,take twelve anchovies1 washed and cleaned well1 and chopped very fine2 mix them with half a pound of butter2 this must be run through a sieve1 with a wooden spoon4 ,with this1 butter bread1 and make a salad of tarragon and some chives1 mustard and cress1 chopped very small1 and put them upon the bread and butter4 ,add chicken in slices1 if you please1 or hard-boiled eggs4 ,hog's ,puddings1 ,black4 ,no4 #a4 ,steep oatmeal in pork or mutton broth1 of milk2 put to it two handfuls of grated bread1 a good quantity of shred herbs1 and some pennyroyal3 season with salt1 pepper1 and ginger1 and other spices if you please2 and to about three quarts of oatmeal put two pounds of beef suet shred small1 and as much hog suet as you may think convenient4 ,add blood enough to make it black1 and half a dozen eggs4 ,hog's ,puddings1 ,black4 ,no4 #b4 ,to three or four quarts of blood1 strained through a sieve while warm1 take the crumbs of twelve-pennyworth of bread1 four pounds of beef suet not shred too fine1 chopped parsley1 leeks1 and beet2 add a little powdered marjoram and mint1 half an ounce of black pepper1 and salt to your taste4 ,when you fill your skins1 mix these ingredients to a proper thickness in the blood2 boil them twenty minutes1 pricking them as they rise with a needle to prevent their bursting4 ,hog's ,puddings1 ,black4 ,no4 #c4 ,steep a pint of cracked oatmeal in a quart of milk till tender2 add a pound of grated bread1 pennyroyal1 leeks1 a little onion cut small1 mace1 pepper1 and salt1 to your judgment4 ,melt some of the leaf of the fat1 and cut some of the fat small1 according to the quantity made at once2 and add blood to make the ingredients of a proper consistence4 ,hog's ,puddings1 ,white4 ,no4 #a4 ,take the pith of an ox1 and lay it in water for two days1 changing the water night and morning4 ,then dry the pith well in a cloth1 and1 having scraped off all the skin1 beat it well2 add a little rose-water till it is very fine and without lumps4 ,boil a quart or three pints of cream1 according to the quantity of pith1 with such spices as suit your taste3 beat a quarter of a pound of almonds and put to the cream4 ,when it is cold1 rub it through a hair sieve2 then put the pith to it1 with the yolks of eight or nine eggs1 some sack1 and the marrow of four bones shred small2 some sweetmeats if you like1 and sugar to your taste3 if marrow cannot be procured suet will do4 ,the best spices to put into the cream are nutmeg1 mace1 and cinnamon2 but very little of the last4 ,hog's ,puddings1 ,white4 ,no4 #b4 ,take a quart of cream and fourteen eggs1 leaving out half the whites2 beat them but a little1 and when the cream boils up put in the eggs2 keep them stirring on a gentle fire till the whole is a thick curd4 ,when it is almost cold1 put in a pound of grated bread1 two pounds of suet shred small1 having a little salt mixed with it1 half a pound of almonds well beaten in orange-flower water1 two nutmegs grated1 some citron cut small1 and sugar to your taste4 ,hog's ,puddings1 ,white4 ,no4 #c4 ,take two pounds of grated bread2 one pint and a half of cream2 two pounds of beef suet and marrow2 half a pound of blanched almonds1 beat fine with a gill of brandy2 a little rose-water2 mace1 cloves1 and nutmeg1 pounded1 a quarter of an ounce2 half a pound of currants1 well picked and dried2 ten eggs1 leaving out half the whites2 mix all these together1 and boil them half an hour4 ,kabob1 an ,india ragout4 ,this dish may be made of any meat1 but mutton is the best4 ,take a slice from a tender piece1 not sinewy1 a slice of ginger1 and a slice of onion1 put them on a silver skewer alternately1 and lay them in a stewpan1 in a little plain gravy4 ,this is the kabob4 ,take rice and split peas1 twice as much rice as peas2 boil them thoroughly together1 coloured with a little turmeric1 and serve them up separately or together4 ,the ginger must be steeped over-night1 that you may be able to cut it4 ,another way4 ,to make the kabob which is usually served up with pilaw1 take a lean piece of mutton1 and leave not a grain of fat or skin upon it2 pound it in a mortar as for forcemeat2 add half a clove of garlic and a spoonful or more of curry-powder1 according to the size of the piece of meat1 and the yolk of an egg4 ,mix all well together2 make it into small cakes2 fry it of a light brown1 and put it round the pilaw4 ,leg of ,lamb1 to boil4 ,divide the leg from the loin of a hind quarter of lamb2 slit the skin off the leg1 and cut out the flesh of one side of it1 and chop this flesh very small2 add an equal quantity of shred beef suet and some sweet-herbs shred small2 season with nutmeg1 pepper1 and salt2 break into it two eggs4 ,mix all well together1 put it into the leg1 sew it up1 and boil it4 ,chop the loin into steaks1 and fry them1 and1 when the leg is boiled enough1 lay the steaks round it4 ,take some white wine1 anchovies1 nutmeg1 and a quarter of a pound of butter2 thicken with the yolks of two eggs2 pour it upon the lamb1 and so serve it up4 ,boil your lamb in a cloth4 ,leg of ,lamb1 with forcemeat4 ,slit a leg of lamb on the wrong side1 and take out as much meat as possible1 without cutting or cracking the outward skin4 ,pound this meat well with an equal weight of fresh suet3 add to this the pulp of a dozen large oysters1 and two anchovies boned and clean washed4 ,season the whole with salt1 black-pepper1 mace1 a little thyme1 parsley1 and shalot1 finely shred together2 beat them all thoroughly with the yolks of three eggs1 and1 having filled the skin tight with this stuffing1 sew it up very close4 ,tie it up to the spit and roast it4 ,serve it with any good sauce4 ,shoulder of ,lamb1 grilled4 ,half roast1 then score1 and season it with pepper1 salt1 and cayenne4 ,broil it2 reserve the gravy carefully2 pass it through a sieve to take off all fat4 ,mix with it mushroom and walnut ketchup1 onion1 the size of a nut1 well bruised1 a little chopped parsley1 and some of the good jelly reserved for sauces4 ,put a good quantity of this sauce2 make it boil1 and pour it boiling hot on the lamb when sent to table4 ,lamb1 to ragout4 ,roast a quarter of lamb1 and when almost done dredge it well with grated bread1 which must be put into the dish you serve it up in2 take veal cullis1 salt1 pepper1 anchovy1 and lemon juice2 warm it1 lay the lamb in it1 and serve it up4 ,lamb1 to fricassee4 ,cut the hind quarter of lamb into thin slices1 and season them with spice1 sweet-herbs1 and a shalot2 fry and toss them up in some strong broth1 with balls and palates1 and a little brown gravy to thicken it4 ,miscellaneous directions respecting ,meat4 ,a leg of veal1 the fillet without bone1 the knuckle for steaks1 and a pie2 bone of fillet and knuckle for soup4--,shoulder of veal1 knuckle cut off for soup4--,breast of veal1 thin end stews1 or re-heats as a stew4--,half a calf's head boils1 then hashes1 with gravy from the bones4--,for mock turtle soup1 neats' feet instead of calf's head1 that is1 two calves' feet and two neats' feet4--,giblets of all poultry make gravy4--,ox-cheek1 for soup and kitchen4--,rump of beef cut in two1 thin part roasted1 thick boiled3 or steaks and one joint1 the bone for soup4--,the trimmings of many joints will make gravy4--,to boil the meat white1 well flour the joint and the cloth it is boiled in1 not letting any thing be boiled with it1 and frequently skimming the grease4--,lamb chops fried dry and thin make a neat dish1 with ,french beans in cream round them4 ,a piece of veal larded in white celery sauce1 to answer the chops4--,dressed meat1 chopped fine1 with a little forcemeat1 and made into balls about the size of an egg1 browned and fried dry1 and sent up without any sauce4--,sweetbreads larded in white celery sauce4--,to remove taint in meat1 put the joint into a pot with water1 and1 when it begins to boil1 throw in a few red clear cinders1 let them boil together for two or three minutes1 then take out the meat1 and wipe it dry4--,to keep hams1 when they are cured for hanging up1 tie them in brown paper bags tight round the hocks to exclude the flies1 which omission occasions maggots4--,ginger1 where spice is required1 is very good in most things4 ,meat1 general rule for roasting and boiling4 ,the general rule for roasting and boiling meat is as follows3 fifteen minutes to a pound in roasting1 twenty minutes to a pound in boiling4 ,on no account whatever let the least drop of water be poured on any roast meat2 it soddens it1 and is a bad contrivance to make gravy1 which is1 after all1 no gravy1 and totally spoils the meat4 ,meat1 half-roasted or under-done4 ,cut small pieces1 of the size of a half-crown1 of half-roasted mutton1 and put them into a saucepan with half a pint of red wine1 the same quantity of gravy1 one anchovy1 a little shalot1 whole pepper1 and salt2 let them stew a little2 then put in the meat with a few capers1 and1 when thoroughly hot1 thicken with butter rolled in flour4 ,mustard1 to make4 ,mix three table-spoonfuls of mustard1 one of salt1 and cold spring water sufficient to reduce it to a proper thickness4 ,chine of ,mutton1 to roast4 ,let the chine hang downward1 and raise the skin from the bone4 ,take slices of lean gammon of bacon1 and season it with chives1 parsley1 and white pepper2 spread them over the chine1 and lay the bacon upon them4 ,turn the skin over them1 and tie it up2 cover with paper1 and roast4 ,when nearly done1 dredge with crumbs of bread1 and serve up1 garnishing with mutton cutlets4 ,mutton chops1 to stew4 ,put them in a stewpan1 with an onion1 and enough cold water to cover them2 when come to a boil1 skim and set them over a very slow fire till tender2 perhaps about three quarters of an hour4 ,turnips may be boiled with them4 ,mutton cutlets4 ,cut a neck of mutton into cutlets2 beat it till very tender2 wash it with thick melted butter1 and strew over the side which is buttered some sweet-herbs1 chopped small1 with grated bread1 a little salt1 and nutmeg4 ,lay it on a gridiron over a charcoal fire1 and1 turning it1 do the same to that side as the other4 ,make sauce of gravy1 anchovies1 shalots1 thick butter1 a little nutmeg1 and lemon4 ,mutton cutlets1 with onion sauce4 ,cut the cutlets very small2 trim all round1 taking off all the fat2 cut off the long part of the bone2 put them into a stewpan1 with all the trimmings that have been cut off1 together with one onion cut in slices2 add some parsley1 a carrot or two1 a pinch of salt1 and six table-spoonfuls of mutton or veal jelly1 and let them stew till the cutlets are of a brown colour all round1 but do not let them burn4 ,take out the cutlets1 drain them in a sieve1 and let them cool2 then strain the sauce till it becomes of a fine glaze1 and re-warm them4 ,have ready some good onion sauce2 put it in the middle of the dish2 place the cutlets--eight1 if they are small--round it1 and serve the glaze with them2 take care it does not touch the onion sauce1 but pour it round the outside part4 ,mutton hams1 to make4 ,cut a hind quarter of mutton like a ham4 ,take one ounce of saltpetre1 one pound of coarse sugar1 and one pound of common salt2 mix them together1 and rub the ham well with them4 ,lay it in a hollow tray with the skin downward2 baste it every day for a fortnight2 then roll it in sawdust1 and hang it in wood smoke for a fortnight4 ,boil and hang it in a dry place2 cut it out in rashers4 ,it does not eat well boiled1 but is delicious broiled4 ,haricot ,mutton4 ,take a neck of mutton1 and cut it in the same manner as for mutton chops4 ,when done1 lay them in your stewpan1 with a blade of mace1 some whole peppercorns1 a bunch of sweet-herbs1 two onions1 one carrot1 one turnip1 all cut in slices1 and lay them over your mutton4 ,set your stewpan over a slow fire1 and let the chops stew till they are brown2 turn them1 that the other side may be the same4 ,have ready some good gravy1 and pour on them1 and let them stew till they are very tender4 ,your ragout must be turnips and carrots cut into dice1 and small onions1 all boiled very tender1 and well stirred up in the liquor in which your mutton was stewed4 ,another way4 ,fry mutton chops in butter till they are brown1 but not done through4 ,lay them flat in a stewpan1 and just cover them with gravy4 ,put in small onions1 whole carrots1 and turnips1 scooped or cut into shapes2 let them stew very gently for two hours or more4 ,season the chops before you fry them with pepper and salt4 ,leg of ,mutton4 ,to give a leg of mutton the taste of mountain meat1 hang it up as long as it will keep fresh2 rub it every day with ginger and coarse brown sugar1 leaving it on the meat4 ,leg of ,mutton in the ,french fashion4 ,a leg of mutton thus dressed is a very excellent dish4 ,pare off all the skin as neatly as possible2 lard the leg with the best lard1 and stick a few cloves here and there1 with half a clove of garlic1 laid in the shank4 ,when half roasted1 cut off three or four thin pieces1 so as not to disfigure it1 about the shank bone2 mince these very fine with sage1 thyme1 mint1 and any other sweet garden herbs2 add a little beaten ginger1 very little1 three or four grains2 as much cayenne pepper1 two spoonfuls of lemon juice1 two ladlefuls of claret wine1 a few capers1 the yolks of two hard-boiled eggs3 stew these in some meat jelly1 and1 when thoroughly stewed1 pour over your roast1 and serve it up4 ,do not spare your meat jelly2 let the sauce be in generous quantity4 ,leg of ,mutton or ,beef1 to hash4 ,cut small flat pieces of the meat1 taking care to pare the skin and sinews1 but leaving as much fat as you can find in the inside of the leg2 season with a little salt and cayenne pepper and a little soup jelly2 put in two whole onions1 two bunches of parsley1 the same of thyme1 and a table-spoonful of mushroom-powder4 ,take two or three little balls of flour and butter1 of the size of a nut1 to thicken the sauce2 beat it well together2 let this simmer a little while2 take off the scum2 put in the meat1 and let it boil4 ,serve up hot1 with fried bread round it4 ,another way4 ,take the mutton and cut it into slices1 taking off the skin and fat2 beat it well1 and rub the dish with garlic2 put in the mutton with water1 and season with salt1 an onion cut in half1 and a bundle of savoury herbs2 cover it1 and set it over a stove and stew it4 ,when half stewed1 add a little white wine 7say two glasses7 three blades of mace1 and an anchovy2 stew it till enough done2 then take out the onion and herbs1 and put the hash into the dish1 rubbing a piece of butter in flour to thicken it1 and serve it up4 ,loin of ,mutton1 to stew4 ,cut your mutton in steaks1 and put it into as much water as will cover it4 ,when it is skimmed1 add four onions sliced and four large turnips4 ,neck of ,mutton1 to roast4 ,draw the neck with parsley1 and then roast it2 and1 when almost enough1 dredge it with white pepper1 salt1 and crumbs2 serve it with the juice of orange and gravy4 ,neck of ,mutton1 to boil4 ,lard a neck of mutton with lemon-peel1 and then boil it in salt and water1 with sweet-herbs4 ,while boiling1 stew a pint of oysters in their own liquor1 half a pint of white wine1 and the like quantity of broth2 put in two or three whole onions and some anchovies1 grated nutmeg1 and a little thyme4 ,thicken the broth with the yolks of four eggs1 and dish it up with sippets4 ,lay the oysters under the meat1 and garnish with barberries and lemon4 ,neck of ,mutton1 to fry4 ,take the best end of a neck of mutton1 cut it into steaks1 beat them with a rolling-pin1 strew some salt on them1 and lay them in a frying-pan3 hold the pan over a slow fire that may not burn them3 turn them as they heat1 and there will be gravy enough to fry them in1 till they are half done4 ,then put to them some good gravy2 let them fry together1 till they are done2 add a good bit of butter1 shake it up1 and serve it hot with pickles4 ,saddle of ,mutton and ,kidneys4 ,raise the skin of the fore-chine of mutton1 and draw it with lemon and thyme2 and with sausage-meat farce part of it4 ,take twelve kidneys1 farce1 skewer1 and afterwards broil them2 and lay round horseradish between1 with the gravy under4 ,shoulder of ,mutton1 to roast in blood4 ,cut the shoulder as you would venison2 take off the skin1 and let it lie in blood all night4 ,take as much powder of sweet-herbs as will lie on a sixpence1 a little grated bread1 pepper1 nutmeg1 ginger1 and lemon-peel1 the yolks of two eggs boiled hard1 about twenty oysters1 and some salt2 temper these all together with the blood2 stuff the meat thickly with it1 and lay some of it about the mutton2 then wrap the caul of the sheep about the shoulder2 roast it1 and baste it with blood till it is nearly done4 ,take off the caul1 dredge1 baste it with butter1 and serve it with venison sauce4 ,if you do not cut it venison fashion1 yet take off the skin1 because it will eat tough2 let the caul be spread while it is warm1 and1 when you are to dress it1 wrap it up in a cloth dipped in hot water4 ,for sauce1 take some of the bones of the breast2 chop and put to them a whole onion1 a little lemon-peel1 anchovies1 and a little spice4 ,stew these2 add some red wine1 oysters1 and mushrooms4 ,shoulder1 or ,leg of ,mutton1 with ,oysters4 ,make six holes in either a shoulder or leg of mutton with a knife3 roll in eggs with your oysters1 with crumbs and nutmeg1 and stuff three or four in every hole4 ,if you roast1 put a caul over it2 if for boiling1 a napkin4 ,make some good oyster sauce1 which lay under1 and serve up hot4 ,roasted ,mutton1 with stewed ,cucumbers4 ,bone a neck and loin of mutton1 leaving on only the top bones1 about an inch long2 draw the one with parsley1 and lard the other with bacon very closely2 and1 after skewering1 roast them4 ,fry and stew your cucumbers2 lay them under the mutton1 and season them with salt1 pepper1 vinegar1 and minced shalot1 and put the sauce under the mutton1 garnishing with pickled cucumbers and horseradish4 ,mutton to eat like ,venison4 ,boil and skin a loin of mutton2 take the bones1 two onions1 two anchovies1 a bunch of sweet-herbs1 some pepper1 mace1 carrot1 and crust of bread2 stew these all together for gravy2 strain it off1 and put the mutton into a stewpan with the fat side downward2 add half a pint of port wine4 ,stew it till thoroughly done4 ,mutton in epigram4 ,roast a shoulder of mutton till it is three parts done1 and let it cool2 raise the skin quite up to the knuckle1 and cut off all to the knuckle4 ,sauce the blade-bone2 broil it1 and hash the rest1 putting in some capers1 with good gravy1 pickled cucumbers1 and shalots4 ,stir them well up1 and lay the blade-bone on the skin4 ,mushrooms1 to stew brown4 ,take some pepper and salt1 with a little cayenne and a little cream2 thicken with butter and flour4 ,to do them white1 cut out all the black inside4 ,newmarket ,john4 ,cut the lean part of a leg of mutton in little thin collops2 beat them2 butter a stewpan1 and lay the collops all over4 ,have ready pepper1 salt1 shalot or garlic1 and strew upon them4 ,set them over a very slow fire4 ,as the gravy draws1 turn over the collops1 and dredge in a very little flour2 have ready some good hot gravy4 ,shake it up all together1 and serve with pickles4 ,ox-cheek1 to stew4 ,choose one that is fat and young1 which may be known by the teeth2 pick out the eye-balls2 cut away the snout and all superfluous bits4 ,wash and clean it perfectly2 well dry it in a cloth1 and1 with the back of a cleaver1 break all the bones in the inside of the cheek2 then with a rollingpin beat the flesh of the outside4 ,if it is intended for the next day's dinner1 proceed in this manner3--quarter and lard it with marrow2 then pour on it garlic or elder vinegar so gently that it may sink into the flesh2 strew salt over it1 and let it remain so till morning4 ,then put it into a stewpan1 big enough1 if you do both cheeks1 to admit of their lying flat close to one another2 but first rub the pan well with garlic1 and with a spoon spread a pound of butter and upwards at the bottom and sides of the pan4 ,strew cloves and beaten mace on the cheeks1 also thyme and sweet marjoram1 finely chopped2 then put in as much white wine as will cover them an inch or more above the meat1 but wash not off the other things by pouring it on4 ,rub the lid of the pan with garlic1 and cover it so close that no steam can escape4 ,make a brisk fire under it1 and1 when the cover is so hot that you cannot bear your hand on it1 then a slack fire will stew it1 but keep it so that the cover be of the same heat as long as it is stewing4 ,it must not be uncovered the whole time it is doing3 about three hours will be sufficient4 ,when you take it up1 be careful not to break it2 take out the loose bones2 pour the liquor on the cheek2 clear from the fat and the dross1 and put lemon-juice to it4 ,serve it hot4 ,another way4 ,soak it in water1 and make it very clean2 put it in a gallon of water1 with some potherbs1 salt1 and whole pepper4 ,when stewed1 so that the bones will slip out easily1 take it up and strain off the soup2 put a bit of butter in the frying-pan with some flour1 and fry the meat brown1 taking care not to burn it4 ,put some of the soup to the flour and butter1 with ketchup1 mushrooms1 anchovy1 and walnut liquor4 ,lay the cheek in a deep dish1 and pour the sauce over it4 ,ox-tail ragout4 ,some good gravy must first be made1 and the tail chopped through every joint1 and stewed a long time in it till quite tender1 with an onion stuck with cloves1 a table-spoonful of port or ,madeira wine1 a tea-spoonful of soy1 and a little cayenne4 ,thicken the gravy with a little flour4 ,another4 ,take two or three ox-tails2 put them in a saucepan1 with turnips1 carrots1 onions1 and some black peppercorns2 stew them for four hours4 ,take them out2 cut them in pieces at every joint2 put them into a stewpan with some good gravy1 and scraped turnip and carrot2 or cut them into the shape of a ninepin2 pepper and salt to your taste2 add the juice of half a lemon2 and send it to table very hot4 ,peas1 to stew4 ,take a quart of fine peas1 and two small or one large cabbage lettuce2 boil the lettuce tender2 take it out of the water1 shake it well1 and put it into the stewpan1 with about two ounces of butter1 three or four little onions cut small1 and the peas4 ,set them on a very slow fire1 and let them stew about two hours2 season them to your taste with pepper and a tea-spoonful of sugar2 and1 instead of salt1 stew in some bits of ham1 which you may take out or leave in when you serve it4 ,there should not be a drop of water1 except what inevitably comes from the lettuce4 ,another way4 ,to your peas1 add cabbage lettuces cut small1 a small faggot of mint1 and one onion2 pass them over the fire with a small bit of butter1 and1 when they are tender and the liquor from them reduced1 take out the onion and mint1 and add a little white sauce4 ,take care it be not too thin2 season with a little pepper and salt4 ,green ,peas1 to keep till ,christmas4 ,gather your peas1 when neither very young nor old1 on a fine dry day4 ,shell1 and let two persons holding a cloth1 one at each end1 shake them backward and forward for a few minutes4 ,put them into clean quart bottles2 fill the bottles1 and cork tight4 ,melt some rosin in a pipkin1 dip the necks of the bottles into it1 and set them in a cool dry place4 ,another way4 ,shell the peas1 and dry them in a gentle heat1 not much greater than that of a hot summer's day4 ,put them when quite dry into linen bags1 and hang them up in a dry place4 ,before they are boiled1 at ,christmas or later1 steep them in half milk1 half water1 for twelve or fourteen hours2 then boil them as if fresh gathered4 ,beans and ,french beans may be preserved in the same manner4 ,red ,pickle1 for any meat4 ,a quarter of a pound of saltpetre1 a large common basinful of coarse sugar1 and coarse salt4 ,a leg of pork to lie in it a fortnight4 ,beef ,steak ,pie4 ,rump steaks are preferable to beef2 season them with the usual seasoning1 puff-paste top and bottom1 and good gravy to fill the dish4 ,calf's ,head ,pie4 ,parboil the head2 cut it into thin slices2 season with pepper and salt2 lay them into a crust with some good gravy1 forcemeat balls1 and yolks of eggs boiled hard4 ,bake it about an hour and a half2 cut off the lid2 thicken some good gravy with a little flour2 add some oysters2 serve it with or without a lid4 ,mutton or ,grass ,lamb ,pie4 ,take a loin of mutton or lamb1 and clear it from fat and skin2 cut it into steaks2 season them well with pepper and salt2 almost fill the dish with water2 lay puff paste at top and bottom4 ,veal ,pie 7common74 ,make exactly as you would a beef-steak pie4 ,veal ,pie 7rich74 ,take a neck1 a fillet1 or a breast of veal1 cut from it your steaks1 seasoned with pepper1 salt1 nutmeg1 and a few cloves1 truffles1 and morels2 then slice two sweetbreads2 season them in the same manner1 and put a layer of paste round the dish2 then lay the meat1 yolks of eggs boiled hard1 and oysters at the top3 fill it with water4 ,when taken out of the oven1 pour in at the top through a funnel some good boiled gravy1 thickened with cream and flour boiled up4 ,veal and ,ham ,pie4 ,take two pounds of veal cutlets1 or the best end of the neck1 cut them in pieces about half the size of your hand1 seasoned with pepper and a very little salt1 and some dressed ham in slices4 ,lay them alternately in the dish with forcemeat or sausage meat1 the yolks of three eggs boiled hard1 and a gill of water4 ,veal ,olive ,pie4 ,make your olives as directed in the receipt for making olives2 put them into a crust2 fill the pie with water3 when baked1 pour in some good gravy1 boiled and thickened with a little good cream and flour boiled together4 ,these ingredients make an excellent pie4 ,beef ,olive ,pie4 ,make your olives as you would common beef olives2 put them into puff paste1 top and bottom2 fill the pie with water1 when baked1 pour in some good rich gravy4 ,pig1 to barbicue4 ,the best pig for this purpose is of the thick neck breed1 about six weeks old4 ,season the barbicue very high with cayenne1 black pepper1 and sage1 finely sifted2 which must be rubbed well into the inside of the pig4 ,it must then be sewed up and roasted1 or1 if an oven can be depended upon1 it will be equally good baked4 ,the sauce must be a very high beef gravy1 with an equal quantity of ,madeira wine in it4 ,send the pig to table whole4 ,be careful not to put any salt into the pig1 as it will change its colour4 ,pig1 to collar4 ,have your pig cut down the back1 and bone and wash it clean from the blood2 dry it well1 and season it with spice1 salt1 parsley1 and thyme1 and roll it hard in a collar2 tie it close in a dry cloth and boil it with the bones1 in three pints of water1 a quart of vinegar1 a handful of salt1 a faggot of sweet-herbs1 and whole spice4 ,when tender1 let it cool and take it off2 take it out of the cloth1 and keep it in the pickle4 ,pig1 to collar in colours4 ,boil and wash your pig well1 and lay it on a dresser3 chop parsley1 thyme1 and sage1 and strew them over the inside of the pig4 ,beat some mace and cloves1 mix with them some pepper and salt1 and strew that over4 ,boil some eggs hard1 chop the yolks1 and put them in layers across your pig2 boil some beet-root1 and cut that into slices1 and lay them across2 then roll it up in a cloth and boil it4 ,before it is cold1 press it with a weight1 and it will be fit for use4 ,pig1 to pickle or souse4 ,take a fair fat pig1 cut off his head1 and cut him through the middle4 ,take out the brains1 lay them in warm water1 and leave them all night4 ,roll the pig up like brawn1 boil till tender1 and then throw it into an earthen pan with salt and water4 ,this will whiten and season the flesh2 for no salt must be put into the boiling for fear of turning it black4 ,then take a quart of this broth and a quart of white wine1 boil them together1 and put in three or four bay-leaves3 when cold1 season your pig1 and put it into this sauce4 ,it will keep three months4 ,pig1 to roast4 ,chop the liver small by itself3 mince blanched bacon1 capers1 truffles1 anchovy1 mushrooms1 sweet-herbs and garlic4 ,season and blanch the whole4 ,fill your pig with it2 tie it up2 sprinkle some good olive oil over it2 roast and serve it up hot4 ,another way4 ,put a piece of bread1 parsley1 and sage1 cut small1 into the belly with a little salt2 sew up the belly2 spit the pig1 and roast it2 cut off the ears and the under-jaws1 which you will lay round2 making a sauce with the brains1 thick butter and gravy1 which lay underneath4 ,pig1 to dress lamb fashion4 ,after skinning the pig1 but leaving the skin quite whole1 with the head on1 chine it down1 as you would do mutton1 larding it with thyme and lemon-peel2 and roast it in quarters like lamb4 ,fill the other part with a plum-pudding2 sew the belly up1 and bake it4 ,pigs' ,feet and ,ears1 fricassee of4 ,clean the feet and ears1 and boil them very tender4 ,cut them in small shreds1 the length of a finger and about a quarter of an inch in breadth2 fry them in butter till they are brown but not hard2 put them into a stewpan with a little brown gravy and a good piece of butter1 two spoonfuls of vinegar1 and a good deal of mustard--enough to flavour it strong4 ,salt to your taste2 thicken with very little flour4 ,put in half an onion2 then take the feet1 which should likewise be boiled as tender as for eating2 slit them quite through the middle2 take out the large bones2 dip them in eggs1 and strew them over with bread crumbs1 seasoned with pepper and salt2 boil or fry them1 and put them on the ragout1 into which squeeze some lemon-juice4 ,pigs' ,feet and ,ears1 ragout of4 ,split the feet1 and take them out of souse2 dip them in eggs1 then in bread-crumbs and chopped parsley2 fry them in lard4 ,drain them2 cut the ears in long narrow slips2 flour them2 put them into some good gravy2 add ketchup1 morels1 and pickled mushrooms2 stew them into the dish1 and lay on the feet4 ,pig's ,head1 to roll4 ,take the belly-piece and head of pork1 rub it well with saltpetre and a very little salt2 let it lie three or four days2 wash it clean2 then boil the head tender1 and take off all the meat with the ears1 which cut in pieces4 ,have ready four neats' feet1 also well boiled2 take out the bones1 cut the meat in thin slices1 mix it with the head1 and lay it with the belly-piece3 roll it up tight1 and bind it up1 and set it on one end1 with a trencher upon it2 set it within the tin1 and place a heavy weight upon that1 and let it stand all night4 ,in the morning take it out1 and bind it with a fillet2 put it in some salt and water1 which must be changed every four or five days4 ,when sliced1 it looks like brawn4 ,it is also good dipped in butter and fried1 and eaten with melted butter1 mustard1 and vinegar3 for that purpose the slices should be only about three inches square4 ,pilaw1 an ,indian dish4 ,take six or eight ribs of a neck of mutton2 separate and take off all the skin and fat1 and put them into a stewpan with twelve cloves1 a small piece of ginger1 twelve grains of black pepper1 and a little cinnamon and mace1 with one clove of garlic4 ,add as much water as will serve to stew these ingredients thoroughly and make the meat tender4 ,then take out the mutton1 and fry it in nice butter of a light brown1 with some small onions chopped fine and fried very dry2 put them to the mutton-gravy and spice in which it was stewed1 adding a table-spoonful of curry-powder and half an ounce of butter4 ,after mixing all the above ingredients well together1 put them to the rice1 which should be previously half boiled1 and let the whole stew together1 until the rice is done enough and the gravy completely absorbed4 ,when the pilaw is dished for table1 it should be thinly covered with plain boiled rice to make it look white1 and served up very hot4 ,pork1 to collar4 ,bone and season a breast of pork with savoury spice1 parsley1 sage1 and thyme2 roll it in a hard collar of cloth2 tie it close1 and boil it1 and1 when cold1 keep it in souse4 ,pork1 to pickle4 ,having boned your pork1 cut it into such pieces as will lie most conveniently to be powdered4 ,the tub used for this purpose must be sufficiently large and sound1 so as to hold the brine2 and the narrower and deeper it is the better it will keep the meat4 ,well rub the meat with saltpetre2 then take one part of bay and two parts of common salt1 and rub every piece well1 covering it with salt1 as you would a flitch of bacon4 ,strew salt in the bottom of the tub2 lay the pieces in it as closely as possible1 strewing salt round the sides of the tub1 and if the salt should even melt at the top strew no more4 ,meat thus cured will keep a long time4 ,another way4 ,cut your pork into small pieces1 of the size you would boil at one time2 rub all the pieces very well with salt1 and lay them on a dresser upon boards made to slope that the brine may run off4 ,after remaining three or four days1 wipe them with a dry cloth2 have ready a quantity of salt mixed with a small portion of saltpetre3 rub each piece well with this mixture1 after which cover them all over with salt4 ,put them into an earthen jar1 or large pan1 placing the pieces as close together as possible1 closing the top of the jar or pan1 so as to prevent all external air from getting in2 put the shoulder pieces in a pan by themselves4 ,pork prepared in this manner will keep good a year4 ,chine of ,pork1 to stuff and roast4 ,make your stuffing of parsley1 sage1 thyme1 eggs1 crumbs of bread1 and season it with salt1 pepper1 nutmeg1 and shalot2 stuff the chine thick1 and roast it gently4 ,when about a quarter roasted1 cut the skin in slips1 making your sauce with lemon-peel1 apples1 sugar1 butter1 and mustard1 just as you would for a roast leg4 ,another way4 ,take a chine of pork that has hung four or five days2 make holes in the lean1 and stuff it with a little of the fat leaf1 chopped very small1 some parsley1 thyme1 a little sage1 and shalot1 cut very fine1 and seasoned with pepper and salt4 ,it should be stuffed pretty thick4 ,have some good gravy in the dish4 ,for sauce1 use apple sauce4 ,pork ,cutlets4 ,cut off the skin of a loin or neck of pork and make cutlets2 season them with parsley1 sage1 and thyme1 mixed together with crumbs of bread1 pepper1 and salt2 broil them1 and make sauce with mustard1 butter1 shalot1 and gravy1 and serve up hot4 ,gammon1 to roast4 ,let the gammon soak for twenty-four hours in warm water4 ,boil it tender1 but not too much4 ,when hot1 score it with your knife2 put some pepper on it1 and then put it into a dish to crisp in a hot oven2 but be mindful to pull the skin off4 ,leg of ,pork1 to broil4 ,after skinning part of the fillet1 cut it into slices1 and hack it with the back of your knife2 season with pepper1 salt1 thyme1 and sage1 minced small4 ,broil the slices on the gridiron1 and serve with sauce made with drawn butter1 sugar1 and mustard4 ,spring of ,pork1 to roast4 ,cut off the spring of a knuckle of pork1 and leave as much skin on the spring as you can1 parting it from the neck1 and taking out the bones4 ,rub it well with salt1 and strew it all over with thyme shred small1 parsley1 sage1 a nutmeg1 cloves1 and mace1 beaten small and well mixed together4 ,rub all well in1 and roll the whole up tight1 with the flesh inward4 ,sew it fast1 spit it lengthwise1 and roast it4 ,potatoes1 to boil4 ,no4 #a4 ,the following is the celebrated ,lancashire receipt for cooking potatoes3--,cleanse them well1 put them in cold water1 and boil them with their skins on exceedingly slow4 ,when the water bubbles1 throw in a little cold water4 ,when they are done1 drain the water completely away through a colander2 return them into a pot or saucepan without water2 cover them up1 and set them before the fire for a quarter of an hour longer4 ,do not pare the potatoes before they are boiled1 which is a very unwholesome and wasteful practice4 ,potatoes1 to boil4 ,no4 #b4 ,scrape off the rind2 put them into an iron pot2 simmer them till they begin to crack1 and allow a fork to pierce easily2 then pour off the water1 and put aside the lid of the pot1 and sprinkle over some salt4 ,place your pot at the edge of the fire1 and there let it remain an hour or more1 and during this time all the moisture of the potatoes will gradually exhale in steam1 and you will find them white or flaky as snow4 ,take them out with a spoon or ladle4 ,potatoes1 to boil4 ,no4 #c4 ,boil them as usual2 half an hour before sending to table1 throw away the water from them1 and set the pot again on the fire2 sufficient moisture will come from the potatoes to prevent the pot from burning2 let them stand on the half stove1 and not be peeled until sent to table4 ,potatoes1 to bake4 ,wash nicely1 make into balls1 and bake in the ,dutch oven a light brown4 ,this forms a neat side or corner dish4 ,potato balls4 ,pound some boiled potatoes in a mortar1 with the yolks of two eggs1 a little pepper1 and salt2 make them in balls about the size of an egg2 do them over with yolk of egg and crumbs of bread2 then fry them of a light brown for table2 five balls for a corner dish4 ,croquets of ,potatoes4 ,boil some potatoes in water1 strain them1 and take sufficient milk to make them into a mash1 rather thick2 before you mix the potatoes put the peel of half a lemon1 finely grated1 one lump of sugar1 and a pinch of salt2 strain the milk after heating it1 and add the potatoes2 mash them well together2 let the mash cool2 roll it into balls of the shape and size of an egg2 let there be ten or twelve of them2 brush them over with the yolk of egg1 and roll them in crumbs of bread and a pinch of salt4 ,do this twice over2 then fry them of a fine brown colour1 and serve them with fried parsley round4 ,potatoes1 to fry4 ,after your potatoes are nicely boiled and skinned1 grate them1 and to every large table-spoonful of potatoes add one egg well beat1 and to each egg a small spoonful of cream1 with some salt4 ,drop as many spoonfuls as are proper in a pan in which is clarified butter4 ,potatoes1 to mash4 ,after the potatoes are boiled and peeled1 mash them in a mortar1 or on a clean board1 with a broad knife1 and put them into a stewpan4 ,to two pounds of potatoes put in half a pint of milk1 a quarter of a pound of butter1 and a little salt2 set them over the fire1 and keep them stirred till the butter is melted2 but take care they do not burn to the bottom4 ,dish them up in what form you please4 ,potatoes1 ,french way of cooking4 ,boil the potatoes in a weak white gravy till nearly done2 stir in some cream and vermicelli1 with three or four blades of mace1 and let it boil till the potatoes are sufficiently done1 without being broken4 ,potatoes1 -la-,maitre d'hotel4 ,cut boiled potatoes into slices1 not too thin2 simmer them in a little plain gravy1 a bit of butter rubbed in a little flour1 chopped parsley1 pepper1 and salt1 and serve hot4 ,rice1 to boil4 ,to boil rice well1 though a simple thing1 is rarely well done4 ,have two quarts of water boiling1 while you wash six ounces of rice1 picked clean4 ,change the water three or four times4 ,when the rice is clean1 drain and put it into the boiling water4 ,boil twenty minutes2 add three quarters of a table-spoonful of salt4 ,drain off the water well--this is the most essential point--set it before the fire1 spread thin to dry4 ,when dry1 serve it up4 ,if the rice is not dry1 so that each grain separates easily from the others1 it is not properly boiled4 ,another way4 ,put one pound of rice into three quarts of boiling water2 let it remain twenty minutes4 ,skim the water1 and add one ounce of hog's lard and a little salt and pepper4 ,let it simmer gently over the fire closely covered1 for an hour and a quarter1 when it will be fit for use4 ,this will produce eight pounds of savoury rice4 ,rissoles4 ,no4 #a4 ,take a roasted fowl1 turkey1 or pullet2 pull it into shreds2 there must be neither bone nor skin4 ,cut some veal and ham into large dice2 put it into a stewpan1 with a little thyme1 carrots1 onions1 cloves1 and two or three mushrooms4 ,make these ingredients simmer over a slow fire for two hours1 taking care they do not burn2 put in a handful of flour1 and stir well1 with a pint of cream and as much good broth2 let the whole then stew for a quarter of an hour2 continue to stir with a wooden spoon to prevent its burning4 ,when it is done enough1 strain it through a woollen strainer2 then put in the whole meat of the poultry you have cut1 with which you must make little balls of the size of pigeons' eggs4 ,dip them twice in very fine crumbs of bread2 wrap them in paste1 rolled very thin2 then fry them in lard1 which should be very hot4 ,rissoles4 ,no4 #b4 ,take the fleshy parts and breasts of two fowls1 which cut into small dice1 all of an equal size2 then throw them into some white sauce1 and reduce it till it becomes very thick and stiff4 ,when this is cold1 cut it into several pieces1 and roll them to the size and shape of a cork2 then roll them in crumbs of bread very fine2 dip them into some white and yolks of eggs put up together with a little salt1 and roll them again in bread4 ,if they are not stiff enough to keep their shape1 this must be repeated2 then fry them of a light brown colour1 drain them1 wipe off the grease1 and serve them with fried parsley between them4 ,rissoles4 ,no4 #c4 ,take of the pur made as directed for pheasant1 veal1 or game1 7see ,pheasant under the head ,game7 a sufficient quantity for eight rissoles1 then a little of the jelly of veal1 say about half a pint2 put in it a pinch of salt and of cayenne pepper1 two table-spoonfuls of cream1 the yolk of one egg1 and a piece of butter of the size of a walnut2 mix this sauce well together over the fire1 strain it1 and then add the pur4 ,let it cool1 and prepare a little puff-paste sufficient to wrap the rissoles once over with it1 taking care to roll the paste out thin4 ,fry them1 and send them up with fried parsley1 without sauce4 ,the rissoles must be made stiff enough not to break in the frying4 ,rice4 ,one pound of veal or fowl1 chopped fine2 have ready some good bechamel sauce mixed with parsley and lemon-juice2 mix it of a good thickness4 ,when cold1 make it up into balls1 or what shape you please2 dip them in yolks of eggs and bread crumbs1 and fry them a few minutes before they go to table4 ,they should be of a light brown1 and sent up with fried parsley4 ,a ,robinson1 to make4 ,take about eight or ten pounds of the middle of a brisket of beef2 let it hang a day2 then salt it for three days hung up2 afterwards put it in strong red pickle1 in which let it remain three weeks4 ,take it out1 put it into a pot with plenty of water1 pepper1 a little allspice1 and onion2 let it simmer for seven or eight hours1 but never let it boil4 ,when quite tender1 take out all the bones1 spread it out on a table to cool1 well beat it out with a rollingpin1 and sprinkle with cayenne1 nutmeg1 and very little cloves1 pounded together4 ,put it in a coarse cloth after it is rolled2 twist it at each end to get out the fat1 and bind it well round with broad tape2 in that state let it remain three days4 ,salad1 to dress4 ,two or three eggs1 two or three anchovies1 pounded1 a little tarragon chopped very fine1 a little thick cream1 mustard1 salt1 and cayenne pepper1 mixed well together4 ,after these are all well mixed1 add oil1 a little tarragon1 elder1 and garlic vinegar1 so as to have the flavour of each1 and then a little of the ,french vinegar1 if there is not enough of the others to give the requisite taste4 ,bologna ,sausages4 ,have the fillets of young1 tender porkers1 and out of the weight of twenty-five pounds three parts are to be lean and one fat2 season them well in the small shredding with salt and pepper1 a little grated nutmeg1 and a pint of white wine1 mixed with a pint of hog's blood2 stirring and beating it well together1 with a little of the sweet-herbs finely chopped2 with a funnel open the mouths of the guts1 and thrust the meat gently into it with a clean napkin1 as by forcing it with your hands you may break the gut4 ,divide them into what lengths you please2 tie them with fine thread1 and let them dry in the air for two or three days1 if the weather be clear and a brisk wind1 hanging them in rows at a little distance from each other in the smoke-loft4 ,when well dried1 rub off the dust they contract with a clean cloth2 pour over them sweet olive-oil1 and cover them with a dry earthen vessel4 ,english ,sausages4 ,chop and bruise small the lean of a fillet of young pork2 to every pound put a quarter of a pound of fat1 well skinned1 and season it with a little nutmeg1 salt1 and pepper1 adding a little grated bread2 mix all these well together1 and put it into guts1 seasoned with salt and water4 ,another way4 ,take six pounds of very fine well fed pork1 quite free from gristle and fat2 cut it very small1 and beat it fine in a mortar2 shred six pounds of suet1 free from skin1 as fine as possible4 ,take a good deal of sage1 the leaves picked off and washed clean1 and shred fine as possible2 spread the meat on a clean table2 then shake the sage1 about three large spoonfuls1 all over2 shred the yellow part of the rind of a lemon very fine1 and throw that over1 with as much sweet-herbs1 when shred fine1 as will fill a large spoon2 grate two nutmegs over it1 with two tea-spoonfuls of bruised pepper1 and a large spoonful of salt4 ,then throw over it the suet1 and mix all well together1 and put it down close in a pot4 ,when you use it1 roll it up with as much beaten egg as will make the sausages roll smooth2 let what you fry them in be hot before you put them into the pan2 roll them about1 and when they are thoroughly hot1 and of a fine light brown colour1 they are done4 ,by warming a little of the meat in a spoon when you are making it1 you will then taste if it is seasoned enough4 ,oxford ,sausages4 ,take the best part of a leg of veal and of a leg of pork1 of each three pounds2 skin it well1 and cut it into small dice4 ,take three pounds of the best beef suet 7the proportion of which you may increase or diminish according to your taste17 skin it well2 add a little sage1 and chop it all together as fine as forcemeat4 ,when chopped1 put in six or seven eggs and a quarter of a pound of cold water1 and season to your liking with pepper and salt4 ,work it up as if you were kneading dough for bread2 roll it out in the form of sausages1 and let the pan you fry them in be hot1 with a bit of butter in it4 ,sausages for ,scotch collops4 ,take beef suet and some veal1 with a little winter savory1 sage1 thyme1 and some grated nutmeg1 beaten cloves1 mace1 and a little salt and pepper4 ,let these be well beaten together2 then add two eggs beat1 and heat all together4 ,roll them up in grated bread1 fry1 and send them up4 ,veal ,sausages4 ,take half a pound of the lean of a leg of veal2 cut it in small pieces1 and beat it very fine in a stone mortar1 picking out all the little strings4 ,shred one pound and half of beef-suet very small2 season it with pepper1 salt1 cloves1 and mace1 but twice as much mace as cloves1 some sage1 thyme1 and sweet marjoram1 according to your palate4 ,mix all these well with the yolks of twelve eggs2 roll them to your fancy1 and fry them in lard4 ,sausages without skins4 ,take a pound and quarter of the lean of a leg of veal and a pound and quarter of the lean of a hind loin of pork2 pick the meat from the skins before you weigh it2 then take two pounds and half of fresh beef-suet picked clean from the skins1 and an ounce and half of red sage leaves1 picked from the stalks2 wash and mince them as fine as possible2 put them to the meat and suet1 and mince as fine as you can4 ,add to it two ounces of white salt and half an ounce of pepper4 ,pare all the crust from a stale penny ,french roll1 and soak the crumb in water till it is wet through2 put it into a clean napkin1 and squeeze out all the water4 ,put the bread to the meat1 with four new-laid eggs beaten2 then with your hands work all these things together1 and put them into a clean earthen pan1 pressed down close4 ,they will keep good for a week4 ,when you use this meat1 divide a pound into eighteen parts2 flour your hands a little1 and roll it up into pretty thick sausages1 and fry them in sweet butter2 a little frying will do4 ,spinach1 the best mode of dressing4 ,boil the spinach1 squeeze the water from it completely1 chop it a little2 then put it and a piece of butter in a stewpan with salt and a very little nutmeg2 turn it over a brisk fire to dry the remaining water4 ,then add a little flour2 mix it well1 wet it with a little good broth1 and let it simmer for some time1 turning it now and then to prevent burning4 ,to dress it maigre1 put cream instead of broth1 and an onion with a clove stuck in it1 which you take out when you serve the spinach4 ,garnish with fried bread4 ,observe that if you leave water in it1 the spinach cannot ever be good4 ,another way4 ,clean it well1 and throw it into fresh water2 then squeeze and drain it quite dry4 ,chop it extremely small1 and put it into a pan with cream1 fresh butter1 salt1 and a very small quantity of pepper and nutmeg3 add an onion with two cloves stuck in it1 and serve it up very hot1 with fried bread sippets of triangular shape round the dish4 ,spinach1 to stew4 ,pick the spinach very carefully2 put it into a pan of water2 boil it in a large vessel with a good deal of salt to preserve the green colour1 and press it down frequently that it may be done equally4 ,when boiled enough to squeeze easily1 drain it from the water1 and throw it into cold water4 ,when quite cold1 make it into balls1 and squeeze it well4 ,then spread it on a table and chop it very fine2 put a good piece of butter in a stewpan1 and lay the spinach over the butter4 ,let it dry over a slow fire1 and add a little flour2 moisten with half a pint of beef jelly and a very little warm water3 add a little cayenne pepper4 ,this spinach should be very like thick melted butter1 and as fine and smooth as possible4 ,another way4 ,take some fine spinach1 pick and wash it extremely clean4 ,when well boiled1 put it into cold water1 and squeeze it in a cloth very dry2 chop it very small2 put it in a stewpan with a piece of butter and half a pint of good cream2 stir it well over the fire1 that it may not oil2 and put in a little more cream just as you are going to dish it4 ,sweetbreads1 ragout of4 ,wash your sweetbreads2 put them into boiling water1 and1 after blanching them1 throw them into cold water2 dry them with a linen cloth2 and put them in a saucepan over the fire with salt1 pepper1 melted bacon1 and a faggot of sweet-herbs4 ,shake them together1 and put some good gravy to moisten them2 simmer over the fire1 and thicken to your liking4 ,another4 ,take sweetbreads and lamb's fry1 and parboil them1 cutting them into slices1 and cocks'-combs sliced and blanched1 and season them with pepper and salt1 and other spices2 fry them in a little lard2 drain and toss them in good gravy1 with two shalots1 a bunch of sweet-herbs1 mushrooms1 and truffles4 ,thicken it with a glass of claret2 garnish with red beet root4 ,savoury ,toasts1 to relish ,wine4 ,cut six or seven pieces of bread about the size of two fingers1 and fry them in butter till they are of a good colour2 cut as many slices of ham of the same size1 and put them into a stewpan over a slow fire1 for an hour2 when they are done take them out1 and stir into the stewpan a little flour2 when of a good colour moisten it with some broth1 without salt2 then skim off the fat1 and strain the sauce through a sieve4 ,dish the ham upon the fried bread1 and pour the sauce over4 ,another4 ,rasp some crumb of bread2 put it over the fire in butter2 put over it a minced veal kidney1 with its fat1 parsley1 scallions1 a shalot1 cayenne pepper and salt1 mixed with the whites and yolks of four eggs beat3 put this forcemeat on fried toasts of bread1 covering the whole with grated bread1 and passing the salamander over it4 ,serve it with a clear beef gravy sauce under it4 ,tomata to eat with roast meat4 ,cover the bottom of a flat saucepan with the tomatas1 that they may lie one upon another2 add two or three spoonfuls of water1 a little salt and pepper1 to your taste2 cover the pan1 and stew them2 in six or seven minutes turn them1 and let them stew till they are soft4 ,send them up with their liquor4 ,tongues1 to cure4 ,no4 #a4 ,take two fine bullocks' tongues2 wash them well in spring water2 dry them thoroughly with a cloth1 and salt them with common salt1 a quarter of a pound of saltpetre1 a quarter of a pound of treacle1 and a quarter of a pound of gunpowder4 ,let them lie in this pickle for a month2 turn and rub them every day2 then take them out and dry them with a cloth2 rub a little gunpowder over them1 and hang them up for a month1 when they will be fit to eat1 previously soaking a few hours as customary4 ,tongues1 to cure4 ,no4 #b4 ,one pound of bay salt1 half a pound of saltpetre1 two ounces of sal prunella1 two pounds of coarse sugar2 make your brine strong enough with common salt to float an egg4 ,the quantity of water is seven quarts1 boil all together1 and scum it well for half an hour4 ,when cold1 put the tongues in1 and wash them in warm water before dressing4 ,for table be sure never to let them boil1 but simmer slowly for four or five hours4 ,tongues1 to cure4 ,no4 #c4 ,take two fine neats' tongues2 cut off the roots1 and cut a nick in the under side2 wash them clean1 and dry with a cloth4 ,rub them with common salt1 and lay them on a board all night4 ,next day take two ounces of bay salt1 one of sal prunella1 and a handful of juniper-berries1 all bruised fine2 mix them with a quarter of a pound of coarse sugar and one pound of common salt4 ,rub the tongues well with this mixture2 lay them in a long pan1 and turn and rub them daily for a fortnight4 ,take them out of the pickle1 and either dry or dress them4 ,tongues1 to cure4 ,no4 #d4 ,mix some well bruised bay salt1 and a little saltpetre1 with common salt1 and with a linen cloth rub the tongues and salt them1 most particularly the roots2 and as the brine consumes put some more1 till the tongues are hard and stiff4 ,when they are salted1 roll them up1 and dry them in bran4 ,tongues1 to cure4 ,no4 #e4 ,have the roots well cleansed from the moisture1 and with warm water wash and open the porous parts1 that the salt may penetrate1 and dry them well4 ,cover them for a week with a pickle made of common salt1 and bay salt well boiled in it2 then rub them with saltpetre1 and to make them of a good red colour you must take them out1 and rub and salt them well so that the salt penetrates1 pressing them down hard with a board that1 when they are put to dry1 they may keep their due proportion4 ,the usual way of drying them is with burnt sawdust1 which1 with the salt1 gives the dusky colour that appears on the outside before they are boiled4 ,tongues1 to cure4 ,no4 #f4 ,well rub into the tongue two ounces of saltpetre1 a pound of common salt1 and a quarter of a pound of treacle2 and baste every day for three weeks4 ,tongue1 to smoke4 ,wipe the tongue dry1 when taken out of the pickle2 glaze it over with a brush dipped in pyroligneous acid1 and hang it up in the kitchen4 ,tongue1 to bake4 ,season your tongues with pepper1 salt1 and nutmeg2 lard them with large lardoons1 and have them steeped all night in vinegar1 claret1 and ginger4 ,season again with whole pepper1 sliced nutmeg1 whole cloves1 and salt4 ,bake them in an earthen pan2 serve them up on sippets1 and lay your spice over them1 with slices of lemon and some sausages4 ,tongue1 to boil4 ,put a good quantity of hay with your tongues1 tying them up in a cloth1 or else in hay4 ,boil them till they are tender and of a good colour1 and they will eat short and mellow4 ,tongue1 to pot4 ,prick the tongues with a skewer1 and salt them with bay-salt and saltpetre1 to make them red4 ,boil them till they will just peel2 season with mace and a little pepper1 to your liking2 bake them in a pot well covered with butter1 and they will keep as long as any potted meat4 ,tongue and ,udder1 to roast4 ,have the tongue and udder boiled and blanched1 the tongue being salted with saltpetre2 lard them with the whole length of large lardoons1 and then roast them on a spit1 basting them with butter3 when roasted1 dress them with grated bread and flour1 and serve up with gravy1 currant-jelly by itself1 and slices of lemon4 ,sheep's ,tongue1 or any other1 with ,oysters4 ,boil six tongues in salt and water till they are sufficiently tender to peel4 ,slice them thin1 and with a quart of large oysters put them in a dish1 with some whole spice and a little claret1 and let them stew together4 ,then put in some butter1 and three yolks of eggs well beaten4 ,shake them all well together1 and put some sippets and lay your tongues upon them4 ,tripe1 to dress4 ,take of the finest tripe1 and1 when properly trimmed1 cut it in pieces about four inches square2 put it in a stewpan1 with as much white wine as will almost cover it3 slice in three or four race of ginger1 quarter in a nutmeg1 put in a good deal of salt1 a bundle of herbs1 rosemary1 thyme1 sweet marjoram1 and onion4 ,when this has stewed gently a good while1 take out a pint of the clearest liquor1 free from fat or dross1 and dissolve in it some anchovies finely picked4 ,take up the tripe1 a bit at a time1 with a fork1 and lay it in a warmed dish2 pour on it the liquor in which the anchovies were dissolved4 ,sprinkle on it a little lemon juice4 ,those who are fond of onions or garlic may make either the prevailing ingredient4 ,tripe1 to fricassee4 ,cut into slices the fat part of double tripe2 dip them into eggs or batter1 and fry them to lay round the dish4 ,cut the other part into long slips1 and into dice1 and toss them up with onion1 chopped parsley1 melted butter1 yolks of eggs1 and a little vinegar4 ,season with pepper and salt1 and serve up4 ,truffles and ,morels1 to stew4 ,well wash the truffles1 cut them into slices1 of the size and about the thickness of half-a-crown2 put them into a stewpan1 with a pinch of salt and cayenne pepper1 and a little butter1 to prevent their being burnt4 ,let them stew ten minutes2 have ready a good brown sauce of half a pint of beef and the same of veal jelly1 thickened with a little butter and flour2 add to it any trimmings of the truffles or morels1 and boil them also in it2 put in one pinch of cayenne pepper4 ,strain the truffles or morels from the butter they were first stewed in2 throw them into the sauce2 warm the whole again1 and serve hot4 ,veal1 to boil4 ,veal should be boiled well2 a knuckle of six pounds will take very nearly two hours4 ,the neck must be also well boiled in a good deal of water2 if boiled in a cloth1 it will be whiter4 ,serve it with tongue1 bacon1 or pickled pork1 greens of any sort1 brocoli1 and carrots1 or onion sauce1 white sauce1 oyster sauce1 parsley and butter1 or white celery sauce4 ,veal1 to collar4 ,bone and wash a breast of veal2 steep it in three waters1 and dry it with a cloth2 season it with savoury spice1 some slices of bacon1 and shred sweet-herbs2 roll them in a collar of cloth1 and boil it in salt and water1 with whole spice2 skim it clean and take it up1 and when cold put it in the pickle4 ,another way4 ,take the meat of a breast of veal2 make a stuffing of beef-suet1 crumb of bread1 lemon peel1 parsley1 pepper1 and salt1 mixed up with two eggs2 lay it over the meat1 and roll it up4 ,boil an hour and a half1 and send it to table with oyster sauce4 ,veal1 to roast4 ,veal will take a quarter of an hour to a pound3 paper the fat of the loin and fillet2 stuff the fillet and shoulder with the following ingredients3 a quarter of a pound of suet1 chopped fine1 parsley1 and sweet-herbs chopped1 grated bread1 lemon-peel1 pepper1 salt1 nutmeg1 and yolk of egg2 butter may supply the want of suet4 ,roast the breast with the caul on it till almost done2 take it off1 flour and baste it4 ,veal requires to be more done than beef4 ,for sauce use salad pickles1 brocoli1 cucumbers1 raw or stewed1 ,french beans1 peas1 cauliflower1 celery1 raw or stewed4 ,veal1 roasted1 ragout of4 ,cut slices of veal about the size of two fingers and at least as long as three2 beat them with a cleaver till they are no thicker than a crown-piece2 put upon every slice some stuffing made with beef-suet1 ham1 a little thyme1 parsley1 scallions1 and a shalot4 ,when the whole is minced1 add the yolks of two eggs1 half a table-spoonful of brandy1 salt1 and pepper2 spread it on the veal and roll it4 ,cover each piece with a thin slice of bacon1 and tie it carefully4 ,then put them on a small delicate spit covered with paper2 and1 when they are done1 take off the paper carefully1 grate bread over them1 and brown them at a clear fire4 ,serve them with a gravy sauce4 ,veal1 to stew4 ,cut the veal into small pieces2 season with an onion1 some salt and pepper1 mace1 lemon-peel1 and two or three shalots2 let them stew in water1 with a little butter1 or port wine1 if you like4 ,when enough done1 put in some yolks of eggs beaten1 and boil them quick4 ,dish and serve them up4 ,veal1 with ,rice1 to stew4 ,boil half a pound of rice in three quarts of water in a small pan with some good broth1 about a pint1 and slices of ham at the bottom1 and two good onions4 ,when it is almost done1 spread it1 about twice the thickness of a crown-piece1 over a silver or delft dish in which it is to be served it must be a dish capable of bearing the fire4 ,lay slices of veal and ham alternately--the veal having already been dressed brown4 ,cover the meat with rice in such a manner that it cannot be seen2 put your dish upon a hot stove2 brown the rice with a salamander2 drain off the fat that may be in the dish1 and serve it dry1 or1 if it is preferred1 with any of the good sauces1 for which there are directions1 poured under it4 ,veal served in paper4 ,cut some slices of veal from the fillet1 about an inch thick1 in a small square1 about the size of a small fricandeau2 make a box of paper to fit neatly2 rub the outside with butter1 and put in your meat1 with sweet oil or butter1 parsley1 scallions1 shalots1 and mushrooms1 all stewed very fine1 salt1 and whole pepper4 ,set it upon the gridiron1 with a sheet of oiled paper under it1 and let it do by a very slow fire1 lest the paper burn4 ,when the meat is done on one side turn it on the other4 ,serve it in the box1 having put over it very gently a dash of vinegar4 ,bombarded ,veal4 ,take a piece of a long square of bacon2 cut it in thin slices2 do the same with veal1 and lay the slices on your bacon4 ,having made a piece of good forcemeat1 spread it thin on your veal1 having previously seasoned the latter with pepper and salt4 ,roll these up one by one2 spit them on a lark spit1 quite even2 wash them over with eggs and crumbs of bread2 then roast them1 and serve up with a good ragout4 ,veal ,balls4 ,take two pounds of veal2 pick out the skin and bones2 mix it well with the crust of a ,french roll1 soaked in hot milk1 half a pound of veal suet1 two yolks of eggs1 onion1 and chopped parsley2 season with pepper and salt4 ,roll the balls in raspings2 fry them of a gold colour3 boil the bones and the bits of skin to make the gravy for them4 ,breast of ,veal4 ,to fricassee it like fowls1 parboil it2 turn it a few times over the fire with a bit of butter1 a bunch of parsley1 scallions1 some mushrooms1 truffles1 and morels4 ,shake in a little flour2 moisten with some good stock broth2 and when the whole is done and skimmed1 thicken it with the yolks of three eggs beat with some milk2 and1 before it is served1 add a very little lemon juice4 ,breast of ,veal1 with ,cabbage and ,bacon4 ,cut the breast of veal in pieces1 and parboil it2 parboil also a cabbage and a bit of streaked bacon1 cut in slices1 leaving the rind to it4 ,tie each separately with packthread1 and let them stew together with good broth2 no salt or pepper1 on account of the bacon4 ,when the whole is done1 take out the meat and cabbage1 and put them into the terrine you serve to table4 ,take the fat off the broth1 put in a little cullis1 and reduce the sauce over the stove4 ,when of a proper thickness pour it over the meat1 and serve up4 ,breast of ,veal en fricandeau4 ,lard your veal1 and take a ragout of asparagus1 7for which see ,ragouts17 and lay your veal1 larded or glazed1 upon the ragout4 ,the same may be done with a ragout of peas4 ,breast of ,veal1 glazed brown4 ,take a breast of veal1 cut in pieces1 or whole if you prefer it4 ,stir a bit of butter and a spoonful of flour over the fire1 and1 when it is of a good colour1 put in a pint of broth1 and afterwards the veal4 ,stew it over a slow fire1 and season with pepper and salt1 a bunch of parsley1 scallions1 cloves1 thyme1 laurel1 basil1 and half a spoonful of vinegar4 ,when the meat is done and well glazed1 skim the sauce well1 and serve it round it4 ,breast of ,veal1 to stew with ,peas4 ,cut the nicest part of the breast of veal1 with the sweetbread2 roast it a little brown2 take a little bit of the meat that is cut off the ends1 and fry it with butter1 salt1 pepper1 and flour2 take a little hot water just to rinse out the gravy that adheres to the frying-pan1 and put it into a stewpan1 with two quarts of hot water1 a bundle of parsley1 thyme1 and marjoram1 a bit of onion or shalot1 plenty of lemon-peel1 and a pint of old green peas1 the more mealy the better4 ,let it stew two or three hours1 then rub it through a sieve with a spoon2 it should be all nice and thick2 then put it again in the stewpan with the meat1 having ready some hot water to add to the gravy in case it should be wanted4 ,a thick breast will take two hours1 and must be turned every now and then4 ,boil about as many nice young peas as would make a dish1 the same as for eating2 put them in about ten minutes before you take it up1 skimming all the fat nicely off2 and season it at the same time with salt and cayenne to your taste4 ,another way4 ,cut your veal into pieces1 about three inches long2 fry it delicately2 mix a little flour with some beef broth1 with an onion and two cloves2 stew this some time1 strain it1 add three pints or two quarts of peas1 or heads of asparagus1 cut like peas4 ,put in the meat2 let it stew gently2 add pepper and salt4 ,breast of ,veal ragout4 ,bone and cut out a large square piece of the breast of veal2 cut the rest into small pieces1 and brown it in butter1 stewing it in your ragout for made dishes2 thicken it with brown butter1 and put the ragout in the dish4 ,lay diced lemon1 sweetbreads1 sippets1 and bacon1 fried in batter of eggs2 then lay on the square piece4 ,garnish with sliced oranges4 ,veal ,collops1 with ,oysters4 ,cut thin slices out of a leg of veal1 as many as will make a dish1 according to the number of your company4 ,lard one quarter of them1 and fry them in butter2 take them out of the pan and keep them warm4 ,clean the pan1 and put into it half a pint of oysters1 with their liquor1 and some strong broth1 one or two shalots1 a glass of white wine1 two or three anchovies minced1 and some grated nutmeg2 let these have a boil up1 and thicken with five eggs and a piece of butter4 ,put in your collops1 and shake them together till the sauce is tolerably thick4 ,set them on the stove again to stew a little2 then serve up4 ,veal ,collops1 with white sauce4 ,cut veal that has been already roasted into neat small pieces1 round or square2 season them with a little pepper and salt2 pass them quick of a pale colour in a bit of butter of the size of a walnut2 add the yolks of five eggs1 and half a pint of cream1 with a very small onion or two1 previously boiled2 toss them up quick1 and serve hot4 ,veal ,cutlets1 to dress4 ,cut the veal steaks thin2 hack and season them with pepper1 salt1 and sweet-herbs4 ,wash them over with melted butter1 and wrap white paper buttered over them4 ,roast or bake them2 and1 when done1 take off the paper1 and serve them with good gravy and ,seville orange-juice squeezed on4 ,another way4 ,take the best end of a neck of veal and cut your cutlets2 four ribs will make eight cutlets4 ,beat them out very thin1 and trim them round4 ,take chopped parsley1 thyme1 shalots1 and mushrooms1 pass them over the fire1 add a little juice of lemon1 lemon-peel1 and grated nutmeg4 ,dip in the cutlets1 crumb them1 and boil them over a gentle fire4 ,save what you leave from dipping them in1 put some brown sauce to it1 and put it under them when going to table1 first taking care to remove the grease from it4 ,lamb cutlets are done the same way4 ,veal ,cutlets1 larded4 ,cut a neck of veal into bones2 lard one side1 and fry them off quick4 ,thicken a piece of butter1 of the size of a large nut1 with a little flour1 and whole onion4 ,put in as much good gravy as will just cover them1 and a few mushrooms and forcemeat balls4 ,stove them tender2 skim off all grease2 squeeze in half a lemon1 and serve them up4 ,fillet of ,veal1 to farce or roast4 ,mince some beef suet very small1 with some sweet marjoram1 winter savory1 and thyme2 season with salt1 cloves1 and mace1 well beaten2 put in grated bread2 mix them all together with the yolk of an egg2 make small holes in the veal1 and stuff it very thick with these4 ,put it on the spit and roast it well4 ,let the sauce consist of butter1 gravy1 and juice of lemon1 very thick4 ,dish the veal1 and pour the sauce over it1 with slices of lemon laid round the dish4 ,fillet of ,veal1 to boil4 ,cut out the bone of a fillet of veal2 put it into good milk and water for a little while3 make some forcemeat with boiled clary1 raw carrots1 beef suet1 grated bread1 sweet-herbs1 and a good quantity of shrimps1 nutmeg1 and mace1 the yolks of three eggs boiled hard1 some pepper and salt1 and two raw eggs2 roll it up in butter1 and stuff the veal with it4 ,boil the veal in a cloth for two hours1 and scald four or five cucumbers1 in order to take out the pulp the more easily4 ,this done1 fill them with forcemeat1 and stew them in a little thin gravy4 ,for sauce take strong white gravy1 thickened with butter1 a very little flour1 nutmeg1 mace1 and lemon-peel1 three anchovies dissolved in lemon-juice1 some good cream1 the yolk of an egg beaten1 and a glass of white wine4 ,serve with the cucumbers4 ,half a ,fillet of ,veal1 to stew4 ,take a stewpan large enough for the piece of veal1 put in some butter1 and fry it till it is firm1 and of a fine brown colour all round2 put in two carrots1 two large onions1 whole1 half a pound of lean bacon1 a bunch of thyme and of parsley1 a pinch of cayenne pepper and of salt3 add a cupful of broth1 and let the whole stew over a very slow fire for one hour1 or according to the size of your piece of veal1 until thoroughly done4 ,have ready a pint of jelly soup1 in which stew a table-spoonful of mustard and the same of truffles cut in small pieces2 add one ounce of butter and a dessert spoonful of flour to thicken2 unite it well together2 put in a glass of white wine1 and boil4 ,when ready to serve1 pour it over the veal2 let there be sauce sufficient to fill the dish2 the veal must be strained from the vegetables1 and great care taken that the sauce is well passed through the sieve1 to keep it clear from grease4 ,knuckle of ,veal1 white4 ,boil a knuckle of veal in a little water kept close from the air1 with six onions and a little whole pepper1 till tender4 ,the sauce to be poured over it1 when dished in a little of its own liquor--two or three anchovies1 a little mace1 half a pint of cream1 and the yolk of an egg1 thickened with a little flour4 ,knuckle of ,veal ragout4 ,cut the veal into slices half an inch thick2 pepper1 salt1 and flour them2 fry them of a light brown2 put the trimmings1 with the bone broken1 an onion sliced1 celery1 a bunch of sweet-herbs2 pour warm water to cover them about an inch4 ,stew gently for two hours2 strain it1 and thicken with flour and butter1 a spoonful of ketchup1 a glass of wine1 and the juice of half a lemon4 ,give it a boil1 strain into a clean saucepan1 put in the meat1 and make it hot4 ,leg of ,veal and ,bacon1 to boil4 ,lard the veal with bacon and lemon-peel2 boil it with a piece of bacon1 cut in slices2 put the veal into a dish1 and lay the bacon round it4 ,serve it up with green sauce made thus3 beat two or more handfuls of sorrel in a mortar1 with two pippins quartered1 and put vinegar and sugar to it4 ,loin of ,veal1 to roast4 ,roast1 and baste with butter2 set a dish under your veal1 with vinegar1 a few sage leaves1 and a little rosemary and thyme4 ,let the gravy drop on these1 and1 when the veal is roasted1 let the herbs and gravy boil once or twice on the fire3 serve it under the veal4 ,loin of ,veal1 to roast with herbs4 ,lard the fillet of a loin of veal2 put it into an earthen pan2 steep it three hours with parsley1 scallions1 a little fennel1 mushrooms1 a laurel-leaf1 thyme1 basil1 and two shalots1 the whole shred very fine1 salt1 whole pepper1 a little grated nutmeg1 and a little sweet oil4 ,when it has taken the flavour of the herbs1 put it upon the spit1 with all its seasoning1 wrapt in two sheets of white paper well buttered2 tie it carefully so as to prevent the herbs falling out1 and roast it at a very slow fire4 ,when it is done take off the paper1 and with a knife pick off all the bits of herbs that stick to the meat and paper1 and put them into a stewpan1 with a little gravy1 two spoonfuls of verjuice1 salt1 whole pepper1 and a bit of butter1 about as big as a walnut1 rolled in flour4 ,before you thicken the sauce1 melt a little butter2 mix it with the yolk of an egg1 and rub the outside of the veal1 which should then be covered with grated bread1 and browned with a salamander4 ,serve it up with a good sauce under1 but not poured over so as to disturb the meat4 ,loin of ,veal1 fricassee of4 ,well roast a loin of veal1 and let it stand till cold4 ,cut it into slices2 in a saucepan over the stove melt some butter1 with a little flour1 shred parsley1 and chives4 ,turn the stewpan a little for a minute or so1 and pepper and salt the veal4 ,put it again into the pan1 and give it three or four turns over the stove with a little broth1 and boil it a little3 then put three or four yolks of eggs beaten up to a cream1 and some parsley shred1 to thicken it1 always keeping it stirred over the fire till of sufficient thickness2 then serve it up4 ,loin of ,veal ,bechamel4 ,when the veal is nicely roasted1 cut out part of the fillet down the back2 cut it in thin slices1 and put some white sauce to what you have cut out4 ,season it with the juice of lemon and a little pepper and salt2 put it into the veal1 and cover the top with crumbs of bread that has been browned1 or salamander it over with crumbs1 or leave the skin of the veal so that you can turn it over when the seasoning part is put in4 ,neck of ,veal1 stewed with ,celery4 ,take the best end of a neck1 put it into a stewpan with beef broth1 salt1 whole pepper1 and two cloves1 tied in a bit of muslin1 an onion1 and a piece of lemon-peel4 ,add a little cream and flour mixed1 some celery ready boiled1 and cut into lengths2 and boil it up4 ,veal ,olives4 ,no4 #a4 are done the same way as the beef olives1 only cut off a fillet of veal1 fried of a fine brown4 ,the same sauce is used as for beef1 and1 if you like1 small bits of curled bacon may be laid in the dish4 ,garnish with lemon and parsley4 ,veal ,olives4 ,no4 #b4 ,wash eight or ten ,scots collops over with egg batter2 season and lay over a little forcemeat2 roll them up and roast them2 make a good ragout for them2 garnish with sliced orange4 ,veal ,olives4 ,no4 #c4 ,take a good fillet of veal1 and cut large collops1 not too thin1 and hack them well2 wash them over with the yolk of an egg2 then spread on a good layer of forcemeat1 made of veal pretty well seasoned4 ,roll them up1 and wash them with egg2 lard them over with fat bacon1 tie them round1 if you roast them2 but1 if to be baked1 you need only wash the bacon over with egg4 ,garnish with slices of lemon1 and for sauce take thick butter and good gravy1 with a piece of lemon4 ,veal ,olives4 ,no4 #d4 ,lay over your forcemeat2 first lard your collops1 and lay a row of large oysters2 and then roll them up1 and roast or bake them4 ,make a ragout of oysters1 sweetbreads fried1 a few morels and mushrooms1 and lay in the bottom of your dish1 and garnish with fried oysters and grated bread4 ,veal ,rumps4 ,take three veal rumps2 parboil and put them into a little pot1 with some broth1 a bunch of parsley1 scallions1 a clove of garlic1 two shalots1 a laurel leaf1 thyme1 basil1 two cloves1 salt1 pepper1 an onion1 a carrot1 and a parsnip3 let them boil till they are thoroughly done1 and the sauce is very nearly consumed4 ,take them out1 let them cool1 and strain the sauce through a rather coarse sieve1 that none of the fat may remain4 ,put it into a stewpan1 with the yolks of three eggs beat up1 and a little flour1 and thicken it over the fire4 ,then dip your veal rumps into it1 and cover them with grated bread2 put them upon a dish1 and brown them with a salamander4 ,serve them with sour sauce1 for which see the part that treats of ,sauces4 ,shoulder of ,veal1 to stew4 ,put it in an earthen pan1 with a gill of water1 two spoonfuls of vinegar1 salt1 whole pepper1 parsley and scallions1 two cloves of garlic1 a bay leaf1 two onions1 two heads of celery1 three cloves1 and a bit of butter4 ,cover the pan close1 and close the edges with flour and water4 ,stew it in an oven three hours2 then skim and strain the sauce1 and serve it over the veal4 ,veal ,steaks4 ,cut a neck of veal into steaks1 and beat them on both sides3 beat up an egg1 and with a feather wet your steaks on both sides4 ,add some parsley1 thyme1 and a little marjoram1 cut small1 and seasoned with pepper and salt4 ,sprinkle crumbs of bread on both sides of the steaks1 and put them up quite tight and close into paper which has been rubbed with butter4 ,they may be either broiled or baked in a pan4 ,veal ,sweetbreads1 to fry4 ,cut each of your sweetbreads in three or four pieces and blanch them3 put them for two hours in a marinade made with lemon-juice1 salt1 pepper1 cloves1 a bay leaf1 and an onion sliced4 ,take the sweetbreads out of the marinade1 and dry them with a cloth2 dip them in beaten yolk of eggs1 with crumbs of bread2 fry them in lard till they are brown2 drain them2 fry some parsley1 and put it in the middle of the dish1 and serve them4 ,veal ,sweetbreads1 to roast4 ,lard your sweetbreads with small lardoons of bacon1 and put them on a skewer2 fasten them to the spit and roast them brown4 ,put some good gravy into a dish2 lay in the sweetbreads1 and serve them very hot4 ,you ought to set your sweetbreads and spit them2 then egg and bread them1 or they will not be brown4 ,vegetables1 to stew4 ,cut some onions1 celery1 turnips1 and carrots1 into small squares1 like dice1 but not too small2 stew them with a bunch of thyme in a little broth and butter2 fry them till they are of a fine brown colour2 turn them with a fork1 till quite soft2 if they are not done enough1 put a little flour from the dredging-box to brown them2 skim the sauce well1 and pass it through a sieve2 add a little cayenne pepper and salt2 put the vegetables in1 and serve them up4 ,haunch of ,venison1 to roast4 ,no4 #a4 ,butter and sprinkle your fat with salt2 lay a sheet of paper over it2 roll a thin sheet of paste and again another sheet of paper over the paste1 and with a packthread tie and spit it4 ,baste the sheet of paper with butter1 and let the venison roast till done enough4 ,be careful how you take off the papers and paste1 basting it with some butter during that time1 and dredge up3 then let it turn round some time to give the fat a colour4 ,the object of pasting is to save the fat4 ,have currant-jelly with it1 and serve it up4 ,haunch of ,venison1 to roast4 ,no4 #b4 ,let your haunch be well larded with thick bacon2 seasoning it with fine spices1 parsley1 sweet-herbs1 cut small1 pepper1 and salt4 ,pickle it with vinegar1 onions1 salt1 pepper1 parsley1 sweet basil1 thyme1 and bay-leaves3 and1 when pickled enough1 spit it1 and baste it with the pickle4 ,when roasted1 dish it up with vinegar1 pepper1 and thick sauce4 ,haunch of ,venison1 to roast4 ,no4 #c4 ,have the haunch well and finely larded with bacon1 and put paper round it3 roast and serve it up with sauce under it1 made of good cullis or broth1 gravy of ham1 capers1 anchovies1 salt1 pepper1 and vinegar4 ,venison1 to boil4 ,have your venison a little salted1 and boil it in water4 ,meanwhile boil six cauliflowers in milk and water2 and put them into a large pipkin with drawn butter2 keep them warm1 and put in six handfuls of washed spinach1 boiled in strong broth2 pour off the broth1 and put some drawn butter to it2 lay some sippets in the dish1 and lay your spinach round the sides2 have the venison laid in the middle1 with the cauliflower over it2 pour your butter also over1 and garnish with barberries and minced parsley4 ,haunch of ,venison1 to broil4 ,take half a haunch1 and cut it into slices of about half an inch thick2 broil and salt them over a brisk fire1 and1 when pretty well soaked1 bread and serve them up with gravy3 do the same with the chine4 ,venison1 to recover when tainted4 ,boil bay salt1 ale1 and vinegar together1 and make a strong brine2 skim it1 and let it stand till cool1 and steep the venison for a whole day4 ,drain and press it dry3 parboil1 and season it with pepper and salt4 ,another way4 ,tie your venison up in a clean cloth2 put it in the earth for a whole day1 and the scent will be gone4 ,red ,deer ,venison1 to pot4 ,let the venison be well boned and cut into pieces about an inch thick1 and round1 of the diameter of your pot4 ,season with pepper and salt1 something higher than you would pasty1 and afterwards put it into your pots1 adding half a quarter of butter1 and two sliced nutmegs1 cloves and mace about the same quantity of each1 but rather less of the cloves4 ,then put into your pots lean and fat1 so that there may be fat and lean mixed1 until the pots are so nearly filled as to admit only a pint of butter more to be put into each4 ,make a paste of rye-flour1 and stop your pots close on the top4 ,have your oven heated as you would for a pasty2 put your pots in1 and let them remain as long as for pasty2 draw them out1 and let them stand half an hour2 afterwards unstop them1 and turn the pots upside down2 you may remove the contents1 if you like1 into smaller pots2 in which case take off all the butter1 letting the gravy remain1 and using the butter for the fresh pots2 let them remain all night2 the next day fill them with fresh butter4 ,to make a pie of the same1 proceed in the same way with the venison1 only do not season it so high2 but put in a liberal allowance of butter4 ,venison1 excellent substitute for4 ,skin a loin of mutton2 put to it a quarter of a pint of port wine1 half a pint of spring water1 two spoonfuls of vinegar1 an onion with three cloves1 a small bunch of thyme and parsley1 a little pepper and salt1 to your taste4 ,stew them with the mutton very slowly for two hours and a half2 baste it with the liquor very often2 skim off the fat1 and send the gravy in the dish with the mutton4 ,sauce--the same as for venison4 ,water ,cresses1 to stew4 ,when the cresses are nicely picked and well washed1 put them into a stewpan with a little butter under them4 ,let them stew on a clear fire until almost done2 then rub them through a sieve2 put them again into a pan1 with a dust of flour1 a little salt1 and a spoonful of good cream3 give it a boil1 and dish it up with sippets4 ,the cream may be omitted1 and the cresses may be boiled in salt and water before they are rubbed through the sieve1 and afterwards stewed1 but it takes the strength out1 therefore it is best not to boil them first4 ,,poultry4 ,chicken1 to make white4 ,feed them in the coop on boiled rice2 give them no water at all to drink4 ,scalded oatmeal will do as well4 ,chicken1 to fricassee4 ,no4 #a4 ,empty the chicken1 and singe it till the flesh gets very firm4 ,carve it as neatly as possible2 divide the legs at the joints into four separate pieces1 the back into two1 making in all ten pieces4 ,take out the lungs and all that remains within2 wash all the parts of the chicken very thoroughly in lukewarm water1 till all the blood is out4 ,put the pieces in boiling water1 sufficient to cover them1 about four tea-cupfuls1 and let them remain there ten minutes2 take them out1 preserve the water1 and put them into cold water4 ,when quite cool1 put two ounces of fresh butter into a stewpan with half a pint of mushrooms1 fresh or pickled2 if pickled1 they must be put into fresh cold water two or three hours before2 the water to be changed three times2 put into the stewpan two bunches of parsley and two large onions2 add the chicken1 and set the stewpan over the fire4 ,when the chickens have been fried lightly1 taking care they are not in the least browned1 dust a little salt and flour over them2 then add some veal jelly to the water in which they were blanched2 let them boil about three quarters of an hour in that liquor1 skimming off all the butter1 and scum very cleanly2 then take out the chicken1 leaving the sauce or liquor1 and lay it in another stewpan1 which place in a basin of hot water near the fire4 ,boil down the sauce or liquor1 adding some more veal jelly1 till it becomes strong1 and there remains sufficient sauce for the dish2 add to this the yolk of four eggs and three table-spoonfuls of cream3 boil it1 taking great care to keep it constantly stirring2 and1 when ready to serve1 having placed the chicken in a very hot dish1 with the breast in the middle1 and the legs around1 pour the sauce well over every part4 ,the sauce should be thicker than melted butter1 and of a yellow colour4 ,chicken1 to fricassee4 ,no4 #b4 ,cut the chicken up in joints2 put them into cold water1 and set them on the fire till they boil2 skim them well4 ,save the liquor4 ,skin1 wash1 and trim the joints2 put them into a pan1 with the liquor1 a small bunch of parsley and thyme1 a small onion1 and as much flour and water as will give it a proper thickness1 and let them boil till tender4 ,when going to table1 put in a yolk of egg mixed with a little good cream1 a little parsley chopped very fine1 juice of lemon1 and pepper and salt to your taste4 ,chicken1 to fricassee4 ,no4 #c4 ,take two chickens and more than half stew them2 cut them into limbs2 take the skin clean off1 and all the inside that is bloody4 ,put them into a stewpan1 with half a pint of cream1 about two ounces of butter1 into which shake a little flour1 some mace1 and whole pepper1 and a little parsley boiled and chopped fine4 ,thicken it up with the yolks of two eggs2 add the juice of a lemon1 and three spoonfuls of good white gravy4 ,chicken1 to fricassee4 ,no4 #d4 ,have a frying-pan1 with sufficient liquor to cover your chicken cut into pieces2 half of the liquor to be white wine and water4 ,take one nutmeg sliced1 half a dozen cloves1 three blades of mace1 and some whole pepper2 boil all these together in a frying-pan2 put half a pound of fresh butter and skim it clean2 then put in your chickens1 and boil them till tender2 add a small quantity of parsley4 ,take four yolks and two whites of eggs2 beat them well with some thick butter1 and put it to your chicken in the pan2 toss it over a slow fire till thick1 and serve it up with sippets4 ,chicken1 white fricassee of4 ,cut in pieces chickens or rabbits2 wash and dry them in a cloth2 flour them well1 and fry in clarified butter till they are a little brown1 but1 if not enough done1 put them in a stewpan1 and just cover them with strong veal or beef broth4 ,put in with them a bunch of thyme1 an onion stuck with cloves1 a little pepper and salt1 and a blade of mace4 ,cover and stew till tender1 and till the liquor is reduced about one half4 ,put in a quarter of a pound of butter1 the yolk of two eggs beat1 and a quarter of a pint of cream4 ,stir well2 let it boil2 if not thick enough1 shake in some flour2 and then put in juice of lemon4 ,cream of ,chicken1 or ,fowl4 ,for this purpose fowls are preferable1 because the breasts are larger4 ,take two chickens1 cut off the breast1 and roast them2 the remainder put in a stewpan with two pounds of the sinewy part of a knuckle of veal4 ,boil the whole together to make a little clear good broth3 when the breasts are roasted1 and your broth made1 take all the white of the breast1 put it in a small stewpan1 and add to it the broth clean and clear4 ,it will be better to cut the white of the chickens quite fine1 and1 when you find that it is boiled soft1 proceed in the same manner as for cream of rice and pass it4 ,just in the same way1 make it of the thickness you judge proper1 and warm in the same manner as the cream of rice3 put in a little salt if it is approved of4 ,chickens1 to fry4 ,scald and split them2 put them in vinegar and water1 as much as will cover them1 with a little pepper and salt1 an onion1 a slice or two of lemon1 and a sprig or two of thyme1 and let them lie two hours in the pickle4 ,dry them with a cloth2 flour and fry them in clarified butter1 with soft bread and a little of the pickle4 ,chickens1 to heat4 ,take the legs1 wings1 brains1 and rump1 and put them into a little white wine vinegar and claret1 with some fresh butter1 the water of an onion1 a little pepper and sliced nutmeg1 and heat them between two dishes4 ,chickens1 dressed with ,peas4 ,singe and truss your chickens2 boil one half and roast the other4 ,put them into a small saucepan1 with a little water1 a small piece of butter1 a little salt1 and a bundle of thyme and parsley4 ,set them on the fire1 and put in a small lump of sugar4 ,when they boil1 set them over a slow fire to stew4 ,lay your boiled chickens in a dish2 put your peas over them2 then lay the roasted ones between1 and send to table4 ,chicken and ,ham1 ragout of4 ,clear a chicken which has been dressed of all the sauce that may be about it4 ,if it has been roasted1 pare off the brown skin1 take some soup1 veal jelly1 and cream1 and a table-spoonful of mushrooms2 if pickled1 wash them in several waters to take out the vinegar3 put them in the jelly1 and keep this sauce to heat up4 ,cut up the chicken1 the wings and breast in slices1 the merrythought also1 and divide the legs4 ,heat the fowl up separately from the sauce in a little thin broth3 prepare six or eight slices of ham stewed apart in brown gravy2 dip each piece of the fowl in the white sauce1 and lay them in the middle of the dish with a piece of the ham alternately one beside another1 taking care that as little of the white sauce as possible goes on the ham1 to preserve its colour4 ,lay the legs one on each side of the meat in the middle2 and pour the sauce in the middle1 taking care not to pour it over the ham4 ,chicken1 or ,ham and ,veal pats4 ,cut up into small dice some of the white of the chicken1 or the most delicate part of veal already dressed2 take sufficient white sauce1 with truffles1 morels1 and mushrooms1 and heat it up to put in the pats4 ,when ready1 pour it amply into them1 and serve up hot4 ,another4 ,take the white of a chicken or veal1 cut it up in small dice2 do the same with some ham or tongue2 warm it in a little broth1 and take a good white sauce1 such as is used for pheasants1 and heat it up thoroughly4 ,duck1 to boil4 ,pour over it boiling milk and water1 and let it lie for an hour or two4 ,then boil it gently for a full half hour in plenty of water4 ,serve with onion sauce4 ,duck1 to boil1 la ,franaise4 ,to a pint of rich beef gravy put two dozen of roasted peeled chesnuts1 with a few leaves of thyme1 two small onions if agreeable1 a race of ginger1 and a little whole pepper4 ,lard a fine tame duck1 and half roast it2 put it into the gravy2 let it stew ten minutes1 and add a pint of port wine4 ,when the duck is done1 take it out2 boil up your gravy to a proper thickness1 but skim it very clean from the fat2 lay your duck in the dish1 and pour the sauce over it4 ,duck la braise4 ,lard the duck2 lay a slice or two of beef at the bottom of the pan1 and on these the duck1 a piece of bacon1 and some more beef sliced1 an onion1 a carrot1 whole pepper1 a slice of lemon1 and a bunch of sweet-herbs4 ,cover this close1 and set it over the fire for a few minutes1 shaking in some flour3 then pour in a quart of beef broth or boiling water1 and a little heated red wine4 ,stew it for half an hour2 strain the sauce1 and skim it2 put to it some more wine if necessary1 with cayenne1 shalot1 a little mint1 juice of a lemon1 and chopped tarragon4 ,if agreeable to your taste1 add artichoke bottoms boiled and quartered4 ,duck1 to hash4 ,when cut in pieces1 flour it2 put it into a stewpan with some gravy1 a little red wine1 shalot chopped1 salt and pepper2 boil these2 put in the duck2 toss it up1 take out the lemon1 and serve with toasted sippets4 ,duck1 to stew with ,cucumbers4 ,half roast the duck1 and stew it as before4 ,slice some cucumbers and onions2 fry and drain them very dry2 put them to the duck1 and stew all together4 ,duck1 to stew with ,peas4 ,half roast the duck1 put it into some good gravy with a little mint and three or four sage-leaves chopped4 ,stew this half an hour2 thicken the gravy with a little flour2 throw in half a pint of green peas boiled1 or some celery1 in which case omit the mint4 ,fowls1 to fatten in a fortnight4 ,gather and dry1 in proper season1 nettle leaves and seed2 beat them into powder1 and make it into paste with flour1 adding a little sweet olive-oil4 ,make this up into small crams3 coop the birds up and feed them with it1 giving them water in which barley has been boiled1 and they will fatten in the above-mentioned time4 ,fowl1 to make tender4 ,pour down the throat of the fowl1 about an hour before you kill it1 a spoonful of vinegar1 and let it run about again4 ,when killed1 hang it up in the feathers by the legs in a smoky chimney2 then pluck and dress it4 ,this method makes fowls very tender4 ,fowl1 to roast with ,anchovies4 ,put a bit of butter in your stewpan with a little flour2 keep stirring this over the fire1 but not too hot1 till it turns of a good gold colour1 and put a little of it into your gravy to thicken it4 ,fowl with ,rice1 called ,pilaw4 ,boil a pint of rice in as much water as will cover it4 ,put in with it some whole black pepper1 a little salt1 and half a dozen cloves1 tied up in a bit of cloth4 ,when the rice is tender take out the cloves and pepper1 and stir in a piece of butter4 ,boil a fowl and a piece of bacon2 lay them in a dish1 and cover them with the rice4 ,lay round the dish and upon the rice hard eggs cut in halves and quarters1 and onions1 first boiled and then fried4 ,fowl1 to hash4 ,cut the fowl in pieces2 put it in some gravy1 with a little cream1 ketchup1 or mushroom-powder1 grated lemon-peel1 a few oysters and their liquor1 and a piece of butter mixed with flour4 ,keep stirring it till the butter is melted4 ,lay sippets in the dish4 ,fowl1 to stew4 ,take a fowl1 two onions1 two carrots1 and two turnips2 put one onion into the fowl1 and cut all the rest into four pieces each4 ,add two or three bits of bacon or ham1 a bay-leaf1 and as much water as will prevent their burning when put into an earthen vessel2 cover them up close1 and stew them for three hours and a half on a slow fire4 ,serve up hot or cold4 ,goose1 to stuff4 ,having well washed your goose1 dry it1 and rub the inside with pepper and salt4 ,crumble some bread1 but not too fine2 take a piece of butter and make it hot2 cut a middle-sized onion and stew in the butter4 ,cut the liver very small1 and put that also in the butter for about a minute just to warm1 and pour it over the head4 ,it must then be mixed up with an egg and about two spoonfuls of cream1 a little nutmeg1 ginger1 pepper and salt1 and a small quantity of summer savory4 ,another way4 ,chop fine two ounces of onions1 and an ounce of green sage leaves2 add four ounces of bread crumbs1 the yolk and white of an egg1 a little salt and pepper1 and sometimes minced apples4 ,goose's liver1 to dress4 ,when it is drawn1 leave the gall sticking to it2 lay it in fresh water for a day1 and change the water several times4 ,when you use it1 wipe it dry1 cut off the gall1 and fry it in butter1 which must be made very hot before the liver is put in3 it must be whole and fried brown--no fork stuck in it4 ,serve with a little ketchup sauce4 ,pigeons1 to boil4 ,chop sweet-herbs and bacon1 with grated bread1 butter1 spice1 and the yolk of an egg2 tie both ends of the pullets1 and boil them4 ,garnish with sliced lemon and barberries4 ,pigeons1 to broil4 ,cut their necks and wings close1 leaving the skin of the neck to enable you to tie close1 and with some grated bread put an anchovy1 the two livers of pigeons1 half a grated nutmeg1 a quarter of a pound of butter1 a very little thyme1 a little pepper and salt1 and sweet marjoram shred4 ,mix all together1 and into each bird put a piece of the size of a walnut1 after sewing up the vents and necks1 and1 with a little nutmeg1 pepper1 and salt1 strewed over them1 broil them on a slow charcoal fire1 basting and turning very often4 ,use rich gravy or melted butter for sauce1 and season to your taste4 ,pigeons1 to jug4 ,pick and draw the pigeons1 and let a little water pass through them2 parboil and bruise the liver with a spoon2 mix pepper1 salt1 grated nutmeg1 parsley shred fine1 and lemon-peel1 suet cut small1 in quantity equal to the liver1 the yolks of two eggs boiled hard and also cut fine2 mix these with two raw eggs1 and stuff the birds1 tying up the necks and vents4 ,after dipping the pigeons into water1 season them with salt and pepper2 then put them into a jug1 with two or three pieces of celery1 stopping it very close1 to prevent the steam escaping4 ,set them in a kettle of cold water2 lay a tile on the top1 and boil three hours2 take them out1 and put in a piece of butter rolled in flour2 shake it round till thick1 and pour it over the pigeons4 ,pigeons1 to pot4 ,truss and season them with savoury spice2 put them into a a pot or pan1 covering them with butter1 and bake them4 ,take out1 drain1 and1 when cold1 cover them with clarified butter4 ,fish may be potted in the same way1 but always bone them when baked4 ,pigeons1 to stew4 ,no4 #a4 ,truss your pigeons as for boiling4 ,take pepper1 salt1 cloves1 mace1 some sweet-herbs1 a little grated bread1 and the liver of the birds chopped very fine2 roll these up in a bit of butter1 put it in the stomach of the pigeons1 and tie up both ends4 ,make some butter hot in your stewpan1 fry the pigeons in it till they are brown all over1 putting to them two or three blades of mace1 a few peppercorns1 and one shalot4 ,take them out of the liquor1 dust a little flour into the stewpan1 shaking it about till it is brown4 ,have ready a quart of small gravy and a glass of white wine2 let it just boil up3 strain out all the spice1 and put the gravy and pigeons into the stewpan4 ,let them simmer over the fire two hours2 put in some pickled mushrooms1 a little lemon juice1 a spoonful of ketchup1 a few truffles and morels4 ,dish and send to table with bits of bacon grilled4 ,some persons add forcemeat balls1 but they are very rich without4 ,pigeons1 to stew4 ,no4 #b4 ,shred the livers and gizzards1 with as much suet as there is meat2 season with pepper1 salt1 parsley1 and thyme1 shred small2 fill the pigeons with this stuffing2 lay them in the stewpan1 breasts downward1 with as much strong broth as will cover them4 ,add pepper1 salt1 and onion1 and two thin rashers of bacon4 ,cover them close2 let them stew two hours or more1 till the liquor is reduced to one half1 and looks like gravy1 and the pigeons are tender2 then put them in a dish with sippets4 ,if you have no strong broth1 you may stew in water2 but you must not put so much water as broth1 and they must stew more slowly4 ,pigeons1 to stew4 ,no4 #c4 ,cut six pigeons with giblets into quarters1 and put them into a stewpan1 with two blades of mace1 salt1 pepper1 and just water sufficient to stew them without burning4 ,when tender1 thicken the liquor with the yolk of an egg and three spoonfuls of fresh cream1 a little shred thyme1 parsley1 and a bit of butter4 ,shake all together1 and garnish with lemon4 ,pigeons1 biscuit of4 ,wash1 clean1 and parboil1 your pigeons1 and stew them in strong broth4 ,have a ragout made for them of strong gravy1 with artichoke bottoms and onions1 seasoning them with the juice of lemons1 and lemons diced1 truffles1 mushrooms1 morels1 and bacon cut as for lard4 ,pour the broth into a dish with dried sippets1 and1 after placing your pigeons1 pour on the ragout4 ,garnish with scalded parsley1 lemons1 and beet-root4 ,pigeons1 en compote4 ,no4 #a4 ,the pigeons must be young and white1 and the inside entirely taken out4 ,let none of the heart or liver remain1 which is apt to render them bitter4 ,make some forcemeat of veal1 and fill the pigeons with it2 then put them in a braise1 with some bacon1 a slice of lemon1 a little thyme1 and bay-leaf1 and let them stew gently for an hour4 ,the sauce is made of cucumbers and mushrooms1 and they must be sweated in a little butter till tender2 then strain it off the butter1 and put in some strong gravy and a little flour to thicken it4 ,lastly1 add the yolks of two eggs and a little good cream1 which1 when put to it1 must be well stirred1 and not suffered to boil1 as it would curdle and spoil the sauce4 ,pigeons1 en compote4 ,no4 #b4 ,have the birds trussed with their legs in their bodies1 but stuffed with forcemeat2 parboil and lard them with fat bacon2 season with pepper1 spices1 parsley1 and minced chives2 stew them very gently4 ,while they are stewing1 make a ragout of fowls' livers1 cocks'-combs1 truffles1 morels1 and mushrooms1 and put a little bacon in the frying-pan to melt2 put them in1 and shake the pan three or four times round2 then add some rich gravy1 and let it simmer a little1 and put in some veal cullis and ham to thicken it4 ,drain the pigeons1 and put them into this ragout2 let them just simmer2 take them up1 put them into your dish1 and pour the ragout over4 ,pigeons1 en compote4 ,no4 #c4 ,lard1 truss1 and force them2 season and stew them in strong broth4 ,have a ragout garnished with sippets1 sweetbreads1 and sprigs of parsley2 then fry the pigeons in a batter of eggs and sliced bacon4 ,you may garnish most dishes in the same way4 ,pigeons1 la ,crapaudine4 ,cut the birds open down the back1 and draw the legs through the skin inside1 as you would do a boiled fowl1 then put into a roomy saucepan some butter1 a little parsley1 thyme1 shalots1 and1 if you can have them1 mushrooms1 all chopped together very fine4 ,put the pigeons in this1 and let them sweat in the butter and herbs for about five minutes4 ,while they are warm and moist with the herbs and butter1 cover them all over with fine bread crumbs2 sprinkle a little salt upon them1 and boil them on a slow fire4 ,the sauce may be either of mushrooms or cucumbers1 made by sweating whichever you choose in butter till quite tender1 then adding a little gravy1 cream1 and flour4 ,pigeons in disguise4 ,draw1 truss1 and season the pigeons with salt and pepper1 and make a nice puff2 roll each pigeon in a piece of it2 tie them in a cloth1 but be careful not to let the paste break4 ,boil them in plenty of water for an hour and a half2 and when you untie them take great care they do not break2 put them into a dish1 and pour a little good gravy to them4 ,pigeons in fricandeau4 ,draw and truss the pigeons with the legs in the bellies1 larding them with bacon1 and slit them4 ,fry them of a fine brown in butter3 put into the stewpan a quart of good gravy1 a little lemon-pickle1 a tea-spoonful of walnut ketchup1 cayenne1 a little salt1 a few truffles1 morels1 and some yolks of hard eggs4 ,pour your sauce with its ingredients over the pigeons1 when laid in the dish4 ,pigeons aux ,poires4 ,let the feet be cut off1 and stuff them with forcemeat1 in the shape of a pear1 rolling them in the yolk of an egg and crumbs of bread1 putting in at the lower end to make them look like pears4 ,rub your dish with a piece of butter1 and then lay them over it1 but not to touch each other1 and bake them4 ,when done1 lay them in another dish1 and pour some good gravy into it1 thickening with the yolk of an egg2 but take care not to pour it over the pigeons4 ,another way4 ,cut off one leg2 truss the pigeons to boil1 and let the leg come out of the vent2 fill them with forcemeat3 tie them with packthread1 and stew them in good broth4 ,roll the pigeons in yolks of eggs1 well beaten with crumbs of bread4 ,lard your stewpan1 but not too hot1 and fry your birds to the colour of a popling pear2 lay them in a dish1 and send up gravy and orange in a terrine with them4 ,pigeons1 ,pompeton of4 ,butter your pan1 lay in it some sliced bacon1 and cover all the inside of it with forcemeat4 ,brown the pigeons off in a pan1 and put them in a good ragout1 stewing them up together1 and put also a good ladleful of ragout to the forcemeat3 then lay your pigeons breast downward1 and pour over them the ragout that remains2 cover them with forcemeat1 and bake them4 ,turn them out1 and serve up4 ,pigeons au ,soleil4 ,make some forcemeat1 with half a pound of veal1 a quarter of a pound of mutton1 and two ounces of beef1 and beat them in a mortar with salt1 pepper1 and mace1 till they become paste4 ,beat up the yolks of four eggs1 put them into a plate1 and mix two ounces of flour and a quarter of a pound of grated bread4 ,set on your stewpan with a little rich beef gravy2 tie up three or four cloves in a piece of muslin1 and put into it2 then put your pigeons in1 and stew them till nearly done2 set them before the fire to keep warm1 and with some good beef dripping in your pan1 enough to cover the birds1 set it on the fire2 when boiling1 take one at a time1 and roll it in the meat that was beaten1 then in the yolk of an egg1 till they are quite wet2 strew them with bread and flour in boiling dripping1 and let them remain till brown4 ,pigeons la ,tatare1 with ,cold ,sauce4 ,singe and truss the pigeons as for boiling1 and beat them flat1 but not so as to break the skin2 season them with salt1 pepper1 cloves1 and mace4 ,dip them in melted butter and grated bread2 lay them on a gridiron1 and turn them often4 ,should the fire not be clear1 lay them upon a sheet of paper buttered1 to keep them from being smoked4 ,for sauce1 take a piece of onion or shalot1 an anchovy1 and two spoonfuls of pickled cucumbers1 capers1 and mushrooms3 mince these very small by themselves2 add a little pepper and salt1 five spoonfuls of oil1 one of water1 and the juice of a lemon1 and mix them well together with mustard4 ,pour the sauce cold into the dish1 and lay the birds1 when broiled1 upon it4 ,pigeons1 ,surtout of4 ,take some large tame pigeons2 make forcemeat thus3 parboil and bruise the livers fine2 beat some boiled ham in a mortar2 mix these with some mushrooms1 a little chopped parsley1 a clove of garlic shred fine1 two or three young onions minced fine1 a sweetbread of veal1 parboiled and minced very fine1 pepper1 and salt4 ,fill the pigeons with this stuffing2 tie them close1 and cover each pigeon with the forcemeat3 tie them up in paper to keep it on1 and while roasting have some essence of ham heated2 pour it into your dish1 and lay your pigeons upon it4 ,to preserve tainted ,poultry4 ,have a large cask that has been just emptied1 with part of a stave or two knocked out at the head1 and into the others drive hooks to hang your fowls1 but not so as to touch one another1 covering the open places with the staves or boards already knocked out1 but leaving the bung-hole open as an air vent4 ,let them dry in a cool place1 and in this way you may keep fish or flesh4 ,pullets with ,oysters4 ,boil your pullets4 ,put a quart of oysters over the fire till they are set2 strain them through a sieve1 saving the liquor1 and put into it two or three blades of mace1 with a little thyme1 an onion1 parsley1 and two anchovies4 ,boil and strain all these off1 together with half a pound of butter2 draw it up1 and squeeze into it half a lemon4 ,then let the oysters be washed1 and set one by one in cold water2 put them in the liquor1 having made it very hot1 and pour it over the pullets4 ,garnish1 if you please1 with bacon and sausages4 ,pullets to bone and farce4 ,bone the pullets as whole as you possibly can1 and fill the belly with sweetbreads1 mushrooms1 chesnuts1 and forcemeat balls2 lard the breast with gross lard1 pass them off in a pan1 and either roast or stew them1 making a sauce with mushrooms and oysters1 and lay them under4 ,rabbits1 to boil4 ,truss and lard them with bacon1 boiling them white4 ,take the liver1 shred with it fat bacon for sauce1 and put to it very strong broth1 vinegar1 white wine1 salt1 nutmeg1 mace1 minced parsley1 barberries1 and drawn butter4 ,lay your rabbits in the dish1 and let the sauce be poured over them4 ,garnish the dish with barberries and lemon4 ,rabbits1 to boil with ,onions4 ,truss the rabbits close2 well wash2 boil them white2 boil the onions by themselves1 changing the water three times4 ,strain them well1 and chop and butter them1 putting in a quarter of a pint of cream2 then serve up the rabbits covered with onions4 ,rabbits1 brown fricassee of4 ,fry your rabbits brown1 and stew it in some gravy1 with thyme1 an onion1 and parsley1 tied together4 ,season1 and thicken it with brown thickening1 a few morels1 mushrooms1 lemon1 and forcemeat balls4 ,rabbits1 white fricassee of4 ,no4 #a4 ,cut the rabbits in slices2 wash away the blood2 fry them on a slow fire1 and put them into your pan with a little strong broth2 seasoning1 and tossing them up with oysters and mushrooms4 ,when almost done1 put in a pint of cream1 thickened with a piece of butter and flour4 ,rabbits1 white fricassee of4 ,no4 #b4 ,take the yolks of five eggs and a pint of cream2 beat them together1 and put two ounces of butter into the cream1 until the rabbits are tender4 ,put in this liquor to the rabbits1 and keep tossing them over the fire till they become thickened1 and then squeeze in a lemon2 add truffles1 mushrooms1 morels1 artichoke bottoms1 pallets1 cocks-combs1 forcemeat balls1 or any of these4 ,rabbits1 white fricassee of4 ,no4 #c4 ,cut them in the same manner as for eating1 and put them into a stewpan1 with a pint of veal gravy1 a little beaten mace1 a slice of lemon-peel1 and anchovy1 and season with cayenne pepper and salt4 ,stew over a slow fire1 and1 when done enough1 thicken the gravy with butter and flour2 then strain and add to it two eggs1 mixed with a glass of cream1 and a little nutmeg4 ,take care not to let it boil4 ,turkey1 to boil4 ,fill a large turkey with oysters2 take a breast of veal1 cut in olives2 bone it1 and season it with pepper1 salt1 nutmegs1 cloves1 mace1 lemon-peel1 and thyme1 cut small2 take some lean veal to make forcemeat1 with the ingredients before mentioned1 only adding shalot and anchovies2 put some in the olives and some in the turkey1 in a cloth2 roast or bake the olives4 ,take three anchovies1 a little pepper1 a quarter of a pint of gravy1 as much white wine2 boil these with a little thyme till half is consumed2 then put in some butter1 meat1 oysters1 mushrooms1 fried balls1 and bacon2 put all these in a pan1 and pour on the turkey2 lay the olives round1 and garnish the dish with pickles and lemon4 ,if you want sauce1 add a little gravy1 and serve it up4 ,turkey1 with ,oysters4 ,boil your turkey1 and serve with the same sauce as for pullets1 only adding a few mushrooms4 ,turkey la ,daube4 ,bone a turkey1 and season it with pepper and salt2 spread over it some slices of ham1 over them some forcemeat1 over that a fowl1 boned1 and seasoned as the turkey1 then more ham and forcemeat1 and sew it up4 ,cover the bottom of a stewpan with veal and ham cut in slices2 lay in the turkey breast downward3 chop all the bones to pieces1 and lay them on the turkey2 cover the pan close1 and set it over the fire for five minutes4 ,put as much clear broth as will cover it1 and let it do for two hours4 ,when it is more than half done1 put in one ounce of the best isinglass and a bundle of sweet-herbs2 skim off all the fat1 and1 when it is cold1 break it with whites of eggs as you do other jelly4 ,put part of it into a pan or mould that will hold the turkey1 and1 when it is cold1 lay the turkey upon it with the breast downward2 then cover it with the rest of the jelly4 ,when you serve it1 turn it out whole upon the dish4 ,roasted ,turkey1 delicate ,gravy for4 ,prepare a very rich brown gravy with truffles cut in it2 slit the skins off some chesnuts with a knife1 and fry them in butter till thoroughly done1 but not burned1 and serve them whole in the sauce4 ,there may be a few sausages about the turkey4 ,turkey or ,veal stuffing4 ,mix a quarter of a pound of beef suet1 the same quantity of bread crumbs1 two drachms of parsley1 a drachm and a half of sweet marjoram1 or lemon-thyme1 and the same of grated lemon-peel2 an onion or shalot chopped fine1 a little salt and pepper1 and the yolks of two eggs1 all pounded well together4 ,for a boiled turkey1 add the soft part of a dozen oysters1 a little grated ham or tongue1 and an anchovy1 if you please4 ,,game4 ,hare1 to dress4 ,stuff and lard the hare1 trussing it as for roasting3 put it into a fish-kettle1 with two quarts of strong beef gravy1 one of red wine1 a bunch of sweet-herbs1 some slices of lemon1 pepper1 salt1 a few cloves1 and a nutmeg4 ,cover it up close1 and let it simmer over a slow fire till three parts done4 ,take it up1 put it into a dish1 and strew over it crumbs of bread1 a few sweet-herbs chopped fine1 some grated lemon-peel1 and half a nutmeg4 ,set it before the fire1 and baste it till it is of a fine light brown2 and1 while it is doing1 skim the gravy1 thicken it with the yolk of an egg and a piece of butter rolled in flour1 and1 when done1 put it in a dish1 and the rest in a boat or terrine4 ,hare1 to roast4 ,take half a pint of cream1 grate bread into it2 a little winter savory1 thyme1 and parsley2 shred these very fine2 half a nutmeg grated1 and half of the hare's liver1 shred2 beat an egg1 yolk and white together1 and mix it in with it1 and half a spoonful of flour if you think it too light4 ,put it into the hare and sew it up4 ,have a quart of cream to baste it with4 ,when the hare is roasted1 take some of the best of the cream out of the dripping-pan1 and make it fine and smooth by beating it with a spoon4 ,have ready melted a little thick butter1 and mix it with the cream1 and a little of the pudding out of the hare's belly1 as much as will make it thick4 ,another way4 ,lard the hare well with bacon2 make a pudding of grated bread1 and chop small the heart and liver1 parboiled1 with beef-suet and sweet-herbs4 ,with the marrow mix some eggs1 spice1 and cream2 then sew it in the belly of the hare2 roast1 and serve it up with butter1 drawn with cream1 gravy1 or claret4 ,hare1 to hash4 ,cut the hare into small pieces1 and1 if any stuffing is left1 rub it small in gravy1 and put to it a glass of red wine1 a little pepper1 salt1 an onion1 and a slice of lemon4 ,toss it up till hot through1 and then take out the lemon and onion4 ,hare1 to jug4 ,no4 #a4 ,cut and put it into a jug1 with the same ingredients as for stewing1 but no water or beer2 cover it closely2 set it in a kettle of boiling water1 and keep it boiling three hours1 or until the hare is tender2 then pour your gravy into the stewpan1 and put to it a glass of red wine and a little cayenne2 but if necessary put a little more of the gravy1 thicken it with flour2 boil it up2 pour it over the hare1 and add a little lemon-juice4 ,hare1 to jug4 ,no4 #b4 ,cut and joint the hare into pieces2 scald the liver and bruise it with a spoon2 mix it with a little beaten mace1 grated lemon-peel1 pepper1 salt1 thyme1 and parsley shred fine1 and a whole onion stuck with a clove or two2 lay the head and neck at the bottom of the jar2 lay on it some seasoning1 a very thin slice of fat bacon1 then some hare1 and bacon1 seasoned well in4 ,stop close the jug or jar with a cork1 to prevent any water getting in or the steam evaporating2 set it in a pot of hot water1 and let it boil three hours2 then have ready some strong beef gravy boiling1 and pour it into the jug till the hare is just covered2 shake it1 pour it into your dish1 and take out the onion4 ,hare1 to jug4 ,no4 #c4 ,cut the hare in pieces1 but do not wash it2 season with an onion shred fine1 a bunch of sweet-herbs1 such as thyme1 parsley1 sweet marjoram1 and the peel of one lemon4 ,cut half a pound of fat bacon into thin slices2 then put it into a jug1 first a layer of hare and then one of bacon2 proceed thus till the jug is full3 stop it close1 that no steam may escape2 then put it in a pot of boiling water1 and let it boil three hours4 ,take up the jug2 put in a quarter of a pound of butter mixed with flour2 set it in your kettle again for a quarter of an hour1 then put it in your dish4 ,garnish with lemon-peel4 ,hare1 to jug4 ,no4 #d4 ,cut the hare in pieces1 and half season and lard them4 ,put the hare into a large-mouthed jug1 with two onions stuck with cloves1 and a faggot of sweet-herbs2 close down1 and let it boil three hours4 ,take it out1 and serve up hot4 ,hare1 to mince4 ,boil the hare with onions1 parsley1 and apples1 till tender2 shred it small1 and put in a pint of claret1 a little pepper1 salt1 and nutmeg1 with two or three anchovies1 and the yolks of twelve eggs boiled hard and shred very small2 stirring all well together4 ,in serving up1 put sufficient melted butter to make it moist4 ,garnish the dish with whites of eggs1 cut in half1 and some of the bones4 ,hare1 to stew4 ,cut off the legs and shoulders1 and cut out the back bone2 cut into slices the meat that comes off the sides3 put all these into a vessel with three quarters of a pint of small beer1 the same of water1 a large onion stuck with cloves1 whole pepper1 some salt1 and a slice of lemon4 ,let this stew gently for an hour closely covered1 and then put a quart of good gravy to it1 stewing it gently two hours longer1 till tender4 ,take out the hare1 and rub half a spoonful of smooth flour in a little gravy2 put it to the sauce and boil it up2 add a little cayenne and salt if necessary2 put in the hare1 and1 when hot through1 serve it up in a terrine stand4 ,hare stuffing4 ,two ounces of beef suet1 three ounces of bread crumbs1 a drachm of parsley1 half a drachm of shalot1 the same of marjoram1 lemon-thyme1 grated lemon-peel1 and two yolks of egg4 ,partridge1 to boil4 ,cover them with water1 and fifteen minutes will boil them4 ,sauce--celery1 liver1 mushroom1 or onion sauces4 ,partridge1 to roast4 ,half an hour will be sufficient2 and for sauce1 gravy and bread sauce4 ,partridge la ,paysanne4 ,when you have picked and drawn them1 truss and put them on a skewer1 tie them to a spit1 and lay them to roast4 ,put a piece of fat bacon on a toasting fork1 and hold it over the birds1 that as it melts it may drop upon them while roasting4 ,after basting them well in this manner1 strew over a few crumbs of bread and a little salt1 cut fine some shalots1 with a little gravy1 salt and pepper1 and the juice of half a lemon4 ,mix all these over the fire2 thicken them up2 pour them into a dish1 and lay your partridges upon them4 ,partridge la ,polonaise4 ,pick and draw a brace of partridges1 and put a piece of butter in their bellies2 nut them on the spit1 and cover them with slices of bacon1 and over that with paper1 and lay them down to a moderate fire4 ,while roasting1 cut same shalots and parsley very small2 mix these together1 adding slices of ginger with pepper and salt2 take a piece of butter1 and work them up into a stiff paste4 ,when the birds are nearly done1 take them up2 gently raise the wings and legs1 and under each put a piece of paste2 then hold them tight together1 and squeeze over them a little orange juice and a good deal of zest from the peel4 ,serve them up hot with good gravy4 ,partridge la ,russe4 ,pick1 draw1 and cut into quarters some young partridges1 and put them into white wine2 set a stewpan with melted bacon over a brisk fire2 then put your partridges in1 turning them two or three times4 ,add a glass of brandy2 set them over a slow fire1 and1 when they have stewed some time1 put in a few mushrooms cut into slices1 with good gravy4 ,simmer them briskly1 and skim the fat off as it rises4 ,when done1 put in a piece of butter rolled in flour1 and squeeze in the juice of lemon4 ,partridge rolled4 ,lard some young partridges with ham and bacon1 and strew over some salt and pepper1 with beaten mace1 sweet-herbs cut small1 and some shred lemon-peel4 ,take some thin beef steaks1 taking care that they have no holes in them1 and strew over some seasoning1 squeezing over some lemon-juice4 ,lay a partridge upon each steak1 roll it up1 and tie it round to keep it together1 and pepper the outside4 ,set on a stewpan1 with some slices of bacon and an onion cut in pieces2 then carefully lay the partridges in1 put some rich gravy to them1 and stew gently till they are done4 ,take the partridges out of the beef2 lay them in a dish1 and pour over them some rich essence of ham4 ,partridge stewed4 ,stuff the craws with bread crumbs1 grated lemon-peel1 a bit of butter1 shalot chopped1 parsley1 nutmeg1 salt and pepper1 and yolk of egg2 rub the inside with pepper and salt4 ,half roast them2 then stew them with rich gravy and a little ,madeira1 a piece of lemon-peel1 an onion1 savory1 and spice1 if necessary1 for about half an hour4 ,take out the lemon-peel and onion1 and thicken with a little flour2 garnish with hard yolks of eggs2 add artichoke bottoms boiled and quartered4 ,salme of ,partridges4 ,cut up the partridges neatly into wings1 legs1 and breast2 keep the backs and rumps apart to put into sauce2 take off all the skin very clean1 so that not a bit remains2 then pare them all round1 put them in a stewpan1 with a little jelly gravy1 just to cover them2 heat them thoroughly1 taking care they do not burn2 strain off the gravy1 and leave the partridge in the pan away from the fire1 covering the pan4 ,take a large onion1 three or four slices of ham1 free from all fat1 one carrot1 cut in dice1 a dessert-spoonful of mushrooms1 clear washed from vinegar if they are pickled1 two cloves1 a little parsley and thyme1 and a bit of butter1 of the size of a walnut2 fry these lightly2 add a glass and a half of white wine1 together with the jelly in which the partridges were heated1 and as much more as will make up a pint of rich sauce1 thickened with a little flour and butter2 put in the parings of the birds except the claws2 let them stew for an hour and a half on the corner of the stove2 skim very clear2 put in one lump of sugar1 and strain the whole through a sieve2 put the saucepan containing the partridges in boiling water1 till thoroughly heated2 lay the different parts of the birds neatly in a very hot dish2 pour the sauce over them2 have some slices of bread cut oval1 rather broad at one end1 neatly fried2 lay them round the dish1 and serve up4 ,partridge1 to pot4 ,for two brace of partridges take a small handful of salt1 and of pepper1 mace1 and cloves1 a quarter of an ounce each4 ,with these1 when well mixed1 rub the birds thoroughly1 inside and outside4 ,take a large piece of butter1 season it well1 put it into them1 and lay them in pots1 with the breasts downward4 ,the pots must be large enough to admit the butter to cover them while they bake4 ,set them in a moderate oven2 let them stand two hours2 then take them out1 and let them well drain from the gravy4 ,put them again into the pots2 clear the butter in which they were baked through a sieve1 and fill up the pots with it4 ,partridge ,pie4 ,bone your partridges1 and stuff them with forcemeat1 made of breast of chicken and veal1 ham and beef-suet1 all chopped very fine1 but not pounded in a mortar1 which would spoil it4 ,season with mace1 pepper1 salt1 a very little shalot1 and lemon-peel4 ,put the whole into a stewpan2 keep it stirred2 add three eggs2 have a raised crust1 and lay thin slices of good fat bacon at the bottom and all round4 ,pheasant1 to boil4 ,boil the birds in abundance of water2 if they are large1 they will require three quarters of an hour2 if small1 about half an hour4 ,for sauce--stewed white celery1 thickened with cream1 and a bit of butter rolled in flour2 pour this over them4 ,pheasant1 with white sauce4 ,truss the bird with the legs inward1 7like a fowl for boiling72 singe it well2 take a little butter and the fat of some bacon1 and fry the pheasant white2 when sufficiently firm1 take it out of the pan2 then put a spoonful of flour into the butter2 fry this flour white2 next add a pint of veal or game jelly2 put in a few mushrooms1 if pickled to be well washed2 cut small a bunch of parsley1 a large onion1 a little thyme1 one clove1 a pinch of salt1 cayenne pepper1 and a small lump of sugar2 stew the bird in this sauce till done2 this may be known by putting a fork into the flesh1 and seeing that no blood issues out2 then skim off the fat and drain the pheasant2 then strain and boil the gravy in which it has been stewed2 have ready a few mushrooms fried white in butter2 then thicken the gravy with the yolk of four eggs and two table-spoonfuls of cream1 throw in the mushrooms1 place the pheasant in a hot dish1 pour the sauce over it1 and serve it up4 ,pheasant la ,braise4 ,put a layer of beef1 the same of veal1 at the bottom of the stewpan1 with a thin slice of bacon1 a little bit of carrot1 an onion stuck with cloves1 a bunch of sweet-herbs1 some black and white pepper1 and a little beaten mace1 and put in your pheasant2 put over it a layer of veal and the same of beef2 set it on the fire for five or six minutes2 then pour two quarts of boiling water1 cover it down close1 and put a damp cloth round the outside of the cover to prevent the steam escaping3 it must stew gently for an hour and a half2 then take up the pheasant and keep it hot1 and let the gravy stew till reduced to about a pint2 strain it off1 and put it into a saucepan1 with a sweetbread1 which must have been stewed with the bird1 some liver of fowls1 morels1 truffles1 artichoke bottoms1 and the tops of asparagus1 and let these simmer in the gravy2 add two spoonfuls of red wine and of ketchup1 and a piece of butter rolled in flour2 let them stew for five or six minutes3 lay the pheasant in the dish1 pour the ragout over it1 and lay forcemeat balls round it4 ,pheasant l',italienne4 ,cut the liver small3 and to one bird take but six oysters2 parboil them1 and put them into a stewpan with the liver1 a piece of butter1 some parsley1 green onions1 pepper and salt1 sweet-herbs1 and a little allspice2 let them stand a little over the fire1 and stuff the pheasant with them2 then put it into a stewpan1 with some oil1 green onions1 sweet basil1 parsley1 and lemon juice1 for a few minutes2 take them off1 cover your pheasant with slices of bacon1 and put it upon a spit1 tying some paper round it while roasting4 ,then take some oysters1 and stew them in their own liquor a little1 and put in your stewpan four yolks of eggs1 half a lemon cut in dice1 a little beaten pepper1 scraped nutmeg1 parsley cut small1 an anchovy cut small1 a rocambole1 a little oil1 a small glass of white wine1 a little of ham cullis2 put the sauce over the fire to thicken1 then put in the oysters1 and make the sauce relishing1 and1 when the pheasant is done1 lay it in the dish1 and pour the sauce over it4 ,pheasant1 ,pur of4 ,chop the fleshy parts of a pheasant1 the wings1 breast1 and legs1 very fine1 and pound them well in a mortar4 ,warm a pint of veal jelly1 and stew the bird in it4 ,strain the whole through a sieve4 ,mix it all to the consistency of mashed potatoes4 ,serve in a dish with fried bread round it4 ,widgeon1 to dress4 ,to eat widgeon in perfection1 half roast the birds4 ,when they come to table1 slice the breast1 strew on pepper and salt1 pour on a little red wine1 and squeeze the juice of an orange or lemon over2 put some gravy to this2 set the plate on a lamp2 cut up the bird2 let it remain over the lamp till enough done1 turning it4 ,a widgeon will take nearly twenty minutes to roast1 to eat plain with good gravy only4 ,wild ,duck1 to roast4 ,it will take full twenty minutes--gravy sauce to eat with it4 ,woodcocks and ,snipes1 to roast4 ,twenty minutes will roast the woodcocks1 and fifteen the snipes4 ,put under either1 while roasting1 a toast to receive the trail1 which lay under them in the dish4 ,melted butter and good gravy for sauce4 ,woodcocks la ,franaise4 ,pick them1 then draw and truss them2 let their breasts be larded with broad pieces of bacon2 roast and serve them up on toasts dipped in verjuice4 ,woodcocks1 to pot4 ,the same as you pot pigeons4 ,,sauces4 ,essence of ,anchovies4 ,take two pounds of anchovies1 one ounce of bay salt1 three pints of spring water1 half a gill of red port1 half a gill mushroom ketchup2 put them into a saucepan until the anchovies are all dissolved2 let them boil2 strain off the liquor with a one hair sieve1 and be careful not to cork it until it is quite cold4 ,anchovy ,pickle4 ,take two pounds of bay salt1 three quarters of a pound of saltpetre1 three pints of spring water1 and a very little bole armeniac1 to grate on the liquor to give it a colour2 it must not be put to the anchovies until it is cold4 ,if anchovies are quite dry1 put them into a jar1 with a layer of bay salt at the bottom1 and a little on the top4 ,anchovy ,sauce4 ,take one or two anchovies2 scale1 split1 and put them into a saucepan1 with a little water1 or good broth1 a spoonful of vinegar1 and a small round onion4 ,when the anchovy is quite dissolved1 strain off the liquor1 and put into your melted butter to your taste4 ,to recover ,anchovies4 ,when anchovies have1 through the loss of the pickle1 become rusty or decayed1 put two pounds of saltpetre to a gallon of water1 and boil it till reduced to a fourth part1 continuing to skim it as it rises2 then add a quarter of an ounce of crystal tartar2 mix these1 and stir them well4 ,take away the spoiled fish1 put them together lightly1 and pour in the new pickle1 mixed with a pint of good old pickle1 and stop them up close for twenty-four days4 ,when you open them again1 cover them with fine beaten bay salt2 let them remain about four days2 and1 as you take them out for use1 cover them carefully down4 ,bacchanalian ,sauce4 ,take a spoonful of sweet oil1 a gill of good broth1 and a pint of white wine vinegar1 adding two glasses of strong white wine3 boil them together till half is consumed2 then put in some shalot1 garden cresses1 tarragon1 chervil1 parsley1 and scallions1 all shred very fine1 with some large pepper4 ,let the whole boil up1 and serve it4 ,a little cullis added will improve it4 ,bechamel1 or ,white ,sauce4 ,no4 #a4 ,take half a quarter of a pound of butter1 three pounds of veal1 cut into small slices1 a quarter of a pound of ham1 some trimmings of mushrooms1 truffles1 and morels1 two white onions1 a bunch of parsley1 and thyme1 put the whole into a stewpan1 and set it on the fire till the meat is made firm2 then put in three spoonfuls of flour1 moistened with boiling hot thin cream4 ,keep this sauce rather thin1 so that while you reduce it the ingredients may have time to be stewed thoroughly4 ,season with a little salt and cayenne pepper1 and strain it through a sieve4 ,this is excellent for pouring over roast veal instead of butter1 and is a good sauce for hashed veal1 for any white meat1 and for all sorts of vegetables4 ,bechamel4 ,no4 #b4 ,two pounds of lean veal1 cut in square pieces1 half an inch thick2 half a pound of lean ham4 ,melt in your stewpan two ounces of butter2 simmer it until nearly ready to catch the stewpan1 which must be avoided3 add three table-spoonfuls of flour4 ,when well mixed1 add three pints of broth1 or water1 pouring in a little at a time that the thickening may be smooth4 ,stir till it boils2 set it on the corner of the hob to boil gently for two hours4 ,season with an onion1 twelve peppercorns1 a few mushrooms1 a faggot of parsley1 a sprig of thyme1 and a bay-leaf4 ,let the sauce be reduced to a quart2 skim off the fat2 and strain through a tamis4 ,bechamel4 ,no4 #c4 ,proceed much in the same way as for the brown sauce1 7see ,cullis7 only it is not to be drawn down brown1 but filled up and thickened with flour and water1 some good cream added to it1 and then strained4 ,sauce for ,beef ,bouilli4 ,four hard eggs well mixed up with half a table-spoonful of made mustard1 eight capers1 and one table spoonful of ,reading sauce4 ,sauce for boiled ,beef la ,russe4 ,scrape a large stick of horseradish1 tie it up in a cloth1 and boil it with the beef2 when boiled a little1 put it into some melted butter2 boil it some time1 and send it up in the butter4 ,some persons like to have it sent up in vinegar4 ,bread ,sauce4 ,no4 #a4 ,put into half a pint of water a good sized piece of bread-crumb1 not new1 with an onion1 a blade of mace1 a few peppercorns1 in a bit of cloth2 boil them a few minutes2 take out the onion and spice1 mash the bread smooth1 add a little salt and a piece of butter4 ,bread ,sauce4 ,no4 #b4 ,take a ,french roll1 or white bread crumb2 set it on the fire1 with some good broth or gravy1 a small bag of peppercorns1 and a small onion2 add a little good cream1 and a little pepper and salt2 you may rub it through a sieve or not4 ,bread ,sauce4 ,no4 #c4 ,take the crumb of a ,french roll2 put it into a saucepan1 with two large onions1 some white peppercorns1 and about a pint of water4 ,let it boil over a slow fire till the onions are very tender2 then drain off the water2 rub the bread and onions through a hair sieve2 put the pulp into a stewpan1 with a bit of butter1 a little salt1 and a gill of cream2 and keep it stirring till it boils4 ,bread ,sauce4 ,no4 #d4 ,put bread crumbs into a stewpan with as much milk as will soak them2 moisten with broth2 add an onion and a few peppercorns4 ,let it boil or simmer till it becomes stiff3 then add two table-spoonfuls of cream1 melted butter1 or good broth4 ,take out the onion and peppercorns when ready to serve4 ,bread ,sauce for ,pig4 ,to the sauce made as directed in ,no4 #a add a few currants picked and washed1 and boil them in it4 ,browning for made dishes4 ,beat four ounces of loaf sugar very fine3 put it into an iron frying-pan1 with an ounce of butter2 set it over a clear fire1 mixing it well all the time3 when it begins to be frothy1 the sugar is dissolving2 hold it high over the fire4 ,when the butter and sugar is of a deep brown1 pour in a little white wine2 stir it well2 add a little more wine1 stirring it all the time4 ,put in the rind of a lemon1 a little salt1 three spoonfuls of mushroom ketchup1 half an ounce of whole allspice1 four shalots peeled2 boil them slowly eight minutes1 then pour into a basin1 cover it close1 and let it stand till next day4 ,skim and bottle it4 ,a pint of white wine is the proper quantity for these ingredients4 ,another4 ,take some brown sugar1 put a little water to it1 set it on the fire1 and let it boil till it nearly comes to burning1 but it must not quite burn1 as it would then be bitter3 put some water to it1 and when cold strain it off1 and put it in a bottle4 ,when you want to give a higher colour to gravy or sauce1 you will find this very useful4 ,butter1 to burn4 ,put your butter into a frying-pan over a slow fire2 when it is melted1 dust in some flour1 and keep stirring it till it is thick and brown3 then thicken some with it4 ,butter1 to clarify4 ,let it slowly melt and then stand a little2 and when it is poured into pots1 leave the milk1 which will settle at the bottom4 ,another way4 ,melt the butter1 and skim it well before it is poured upon any thing4 ,plain melted ,butter--very simple1 but rarely well done4 ,keep either a plated or tin saucepan for the sole purpose of melting butter4 ,put into it a little water and a dust of flour1 and shake them together4 ,cut the butter in slices2 as it melts1 shake it one way2 let it boil up1 and it will be smooth and thick4 ,another4 ,mix a little flour and water out of the dredger1 that it may not be lumpy2 then put in a piece of butter1 set it over a quick fire2 have it on and off every instant to shake it1 and it will not oil1 but will become thick and smooth4 ,to thicken ,butter for ,peas1 c4 ,put two or three spoonfuls of water in a saucepan1 sufficient to cover the bottom4 ,when it boils1 put half a pound of butter2 when it is melted1 take off the saucepan1 and shake it round a good while1 till very smooth4 ,caper ,sauce4 ,chop half of the capers1 and the rest put in whole2 chop also a little parsley very fine1 with a little bread grated very fine1 and add salt3 put these into smooth melted butter4 ,carp ,sauce4 ,one pint of ,lisbon wine1 with a small quantity of mace1 cloves1 and cinnamon1 three anchovies1 a bit of bay-leaf1 a little horseradish not scraped1 and a slice or two of onion2 let the whole boil about a quarter of an hour1 and1 when cold1 mix as much flour with the sauce as will make it of a proper thickness4 ,set it over the stove2 keep it stirred till it boils4 ,just before you serve up1 put in a quarter of a pint of cream1 more or less according to the thickness of your sauce4 ,boil the carp in as much water as will cover them1 with some wine1 a little vinegar1 and slices of lemon and onion4 ,another4 ,four large anchovies1 eight spoonfuls of white wine1 four of vinegar1 two onions1 whole1 a nutmeg quartered1 some mace1 whole pepper1 two or three cloves2 boil it nearly half away1 then strain it off1 thicken it with butter and flour1 and three spoonfuls of thick cream2 the sauce should not be too thick4 ,light brown ,sauce for ,carp4 ,to the blood of the carp put thyme1 parsley1 onions1 and anchovies2 chop all these small1 and put them together in a saucepan4 ,add half a pint of white wine1 a quarter of a pint of elder vinegar1 and a little tarragon vinegar3 mix all these together1 set the pan on the fire1 and boil till it is almost dry4 ,mix some melted butter with the sauce1 and pour it on the fish1 being plain boiled4 ,sauce for ,carp and ,tench4 ,boil a pint of strong gravy drawn from beef1 with three or four anchovies1 a small bit of lemon-peel and horseradish1 a little mushroom ketchup1 and a great deal of black pepper4 ,when boiled enough1 strain it off1 and when it is cold take off all the fat4 ,then add nearly half a pound of butter1 well mixed with flour1 to make it of a proper thickness4 ,when it boils1 add a cupful of red wine and a little lemon-juice4 ,white ,sauce for ,carp4 ,boil half a pint of white wine1 a quarter of a pint of elder vinegar1 a little tarragon vinegar1 half a pint of water1 a bunch of sweet-herbs1 an onion stuck with cloves1 and some mace1 till the goodness is out of the ingredients4 ,thicken with melted butter1 the yolk of an egg beat1 and a quarter of a pint of good cream4 ,dutch ,sauce for ,carp or ,tench4 ,take six fine anchovies well washed and picked1 put them in a stewpan1 add to them four spoonfuls of vinegar1 eight spoonfuls of water1 one large onion sliced1 two or three blades of mace1 and four or five cloves4 ,let them stand one hour before the sauce is wanted2 set them on the stove1 and give them a boil up2 strain the liquor into a clean stewpan2 then add the yolks of four eggs well beaten2 put to it some good thick melted butter2 add half a pint of very nice thick cream4 ,mix all these well together2 put it on a slow fire2 stir it till it boils2 season to your taste4 ,carp ,sauce1 for ,fish4 ,put a little lean bacon and some slices of veal at the bottom of a stewpan1 with three or four pieces of carp1 four anchovies1 an onion1 two shalots1 and tarragon1 or any root to flavour to your taste4 ,let it remain over a very slow fire for half an hour1 and1 when it begins to thicken1 or to stick to the pan1 moisten it with a large glass of white wine1 two spoonfuls of cullis1 and the same quantity of broth4 ,skim and strain it through a sieve2 it will want no salt4 ,cavechi1 an ,indian ,pickle4 ,no4 #a4 ,this is excellent for sauce4 ,into a pint of vinegar put two cloves of garlic1 two spoonfuls of red pepper1 two large spoonfuls of ,india soy1 and four of walnut pickle1 with as much cochineal as will colour it1 two dozen large anchovies boned and dissolved in the juice of three lemons1 and one spoonful of mustard4 ,use it as an addition to fish and other sauce1 or in any other way1 according to your palate4 ,cavechi4 ,no4 #b4 ,take three cloves1 four scruples of coriander seed1 bruised ginger1 and saffron1 of each ten grains1 three cloves of garlic1 and one pint of white wine vinegar4 ,infuse all together by the fireside for a fortnight4 ,shake it every day2 strain off the liquor1 and bottle it for use4 ,you may add to it a pinch of cayenne4 ,cavechi4 ,no4 #c4 ,one pint of vinegar1 half an ounce of cayenne1 two table-spoonfuls of soy1 two of walnut pickle1 two of ketchup1 four cloves of garlic1 and three shalots cut small2 mix them well together4 ,celery ,sauce1 white4 ,make some strong boiled gravy1 with veal1 a good deal of spice1 and sweet-herbs2 put these into a stewpan with celery cut into pieces of about two or three inches in length1 ready boiled1 and thicken it with three quarters of a pound of butter rolled in flour1 and half a pint of cream4 ,boil this up1 and squeeze in some lemon-juice2 pour some of it into the dish4 ,this is an excellent sauce for boiled turkey1 fowl1 or veal4 ,when the stuffing is made for turkey1 make some of it into balls1 and boil them4 ,celery ,sauce1 brown4 ,put the celery1 cut into pieces about an inch long1 and the onions sliced1 with a small lump of butter2 stew them on a slow fire till quite tender2 add two spoonfuls of flour1 half a pint of veal or beef broth1 salt1 pepper1 and a little milk or cream4 ,boil it a quarter of an hour4 ,sauce for boiled ,chickens4 ,take the yolks of four eggs1 three anchovies1 a little of the middle of bacon1 and the inside of half a lemon2 chop them all very fine2 add a little thyme and sweet marjoram2 thicken them all well together with butter1 and pour it over the chickens4 ,another4 ,shred some anchovies very fine1 with the livers of the chickens and some hard eggs2 take a little of the boiling water in which the chickens were boiled1 to melt the butter4 ,add some lemon juice1 with a little of the peel cut small4 ,sauce for cold ,chicken or ,game4 ,chop a boned anchovy or two1 some parsley1 and a small onion2 add pepper1 oil1 vinegar1 mustard1 and ketchup1 and mix them all together4 ,white ,sauce for ,chickens4 ,half a pint of cream1 with a little veal gravy1 three tea-spoonfuls of the essence of anchovies1 half a tea-spoonful of vinegar1 one small onion1 one dozen cloves3 thicken it with flour and butter2 rub it through a sieve1 and add a table-spoonful of sherry4 ,consomm4 ,to make this foundation of all sauces1 take knuckle of veal and some new ham4 ,one pound of ham will be sufficient for six pounds of veal1 with onions and roots of different sorts1 and draw it down to a light colour3 fill up with beef broth1 if there is not enough4 ,when the scum rises1 skim it well1 and let it simmer gently for three or four hours1 keeping it well skimmed4 ,strain it off for use4 ,cream ,sauce for ,white ,dishes4 ,put a bit of butter into a stewpan1 with parsley1 scallions1 and shalots1 the whole shred fine1 and a clove of garlic entire2 turn it a few times over the fire2 shake in some flour1 and moisten it with two or three spoonfuls of good cream4 ,boil it a quarter of an hour1 strain off the sauce1 and1 when you are ready to use it1 put in a little good butter1 with some parsley parboiled and chopped very fine1 salt1 and whole pepper1 thickening it over the fire4 ,cullis1 to thicken ,sauces4 ,take carrot1 turnip1 onion2 put them in the bottom of a stewpan2 slice some veal and ham1 and lay over your carrot1 with thyme1 parsley1 and seasoning2 put this over a fire gently2 when it sticks to the bottom1 pour in some good stock1 put in the crumb of some ,french rolls1 boil them up together1 strain it through a sieve1 and rub the bread through2 this will thicken any brown sauce4 ,fish cullis must be as above1 only with fish instead of meat4 ,brown ,cullis4 ,take two pounds of veal and half a pound of ham1 with two or three onions2 put a little bit of butter in the bottom of your stewpan1 and lay in it the veal and ham cut small1 with the onions in slices1 a little of the spices of different sorts1 and a small piece of bay leaf4 ,let it stew gently over the stove until it comes to a fine colour2 then fill it up with broth1 but1 if you have no broth1 with water2 then make some smooth flour and water1 and put it to it1 until you find it thick enough3 let it boil gently half an hour2 skim the grease from it1 and strain it4 ,another4 ,put a piece of butter in a stewpan2 set it over a fire with some flour to it2 keep it stirring till it is of a good colour2 then put some gravy to it2 this cullis will thicken any sauce4 ,cullis la ,reine1 or ,queen's ,stock4 ,cut some veal into thin slices2 beat them1 and lay them in a stewpan1 with some slices of ham2 cut a couple of onions small1 and put them in2 cut to pieces half a dozen mushrooms and add them to the rest1 with a bunch of parsley2 and set them on a very gentle stove fire to stew4 ,when they are quite done1 and the liquor is rich and high tasted1 take out all the meat1 and put in some grated bread2 boil up once1 stirring them thoroughly4 ,turkey ,cullis4 ,roast a large turkey till it is brown2 cut it in pieces2 put it into a marble mortar1 with some ham1 parsley1 chives1 mushrooms1 a handful of each1 and a crust of bread2 beat them up into a paste4 ,take it out1 and put it into a deep stewpan1 with a pint of veal broth2 stir it all well together2 cover it1 and set it over the stove2 turn it constantly1 adding more veal broth4 ,when thoroughly dissolved1 pass it through a hair sieve1 and keep it for use4 ,it will give any sauce a fine flavour2 but cullises are generally used for the sorts of meat of which they are made4 ,some of the above1 for instance1 would make an excellent sauce for a turkey1 added to any other gravy2 then put them over a slow fire to stew gently4 ,take the flesh of a fine fowl1 already roasted1 from the bones2 beat it in a marble mortar2 add this to the cullis in the stewpan4 ,stir it well together1 but take great care that it does not boil2 pound three dozen of sweet almonds blanched to a thin paste1 in a marble mortar1 with a little boiled milk2 add it to the cullis1 and1 when the whole is dissolved1 it is fit for use4 ,this is good for all white sauces and white soups4 ,cullis of ,veal1 or any other ,meat4 ,put some small pieces of veal into a stewpan1 with the like quantity of ham1 about a pound to a quarter of a pint of water4 ,stew gently with onions and different herbs1 till all the juice of the meat is extracted2 then boil it quicker1 till it begins to stick to the dish4 ,take the meat and vegetables out of the pan2 add a little butter and flour to the gravy2 boil it till it becomes of a good colour2 then add1 if you like1 some good broth2 put the meat in again to simmer for two hours2 skim it well2 strain through a sieve1 and keep it for use4 ,dandy ,sauce1 for all sorts of ,poultry and ,game4 ,put a glass of white wine into a stewpan1 with half a lemon cut in slices1 a little rasped bread1 two spoonfuls of oil1 a bunch of parsley and scallions1 a handful of mushrooms1 a clove of garlic1 a little tarragon1 one clove1 three spoonfuls of rich cullis1 and a thin slice of fine smoked ham4 ,let the whole boil together till it is of a fine rich consistency2 pass it through the sieve2 then give it another turn over the fire1 and serve it up hot4 ,devonshire ,sauce4 ,cut any quantity of young walnuts into small pieces2 sprinkle a little salt on them2 next day1 pound them in a mortar and squeeze the juice through a coarse thin cloth1 such as is used for cheese4 ,to a pint of juice add a pound of anchovies1 and boil them slowly till the anchovies are dissolved4 ,strain it2 add half a pint of white wine vinegar1 half an ounce of mace1 half an ounce of cloves1 and forty peppercorns2 boil it a quarter of an hour1 and1 when cold1 rack it off and bottle it4 ,a quarter of a pint of vinegar put to the dregs that have been strained off1 and well boiled up1 makes an excellent seasoning for the cook's use in hashes1 fish sauce1 c4 ,sauce for ,ducks4 ,stew the giblets till the goodness is extracted1 with a small piece of lean bacon1 either dressed or not1 a little sprig of lemon-thyme1 some parsley1 three or four sage leaves1 a small onion quartered1 a few peppercorns1 and plenty of lemon-peel4 ,stew all these well together2 strain and put in a large spoonful of port wine1 a little cayenne pepper and butter1 and flour it to thicken4 ,dutch ,sauce4 ,put into a saucepan some vinegar and water with a piece of butter2 thicken it with the yolks of two eggs2 squeeze into it the juice of a lemon1 and strain it through a sieve4 ,dutch ,sauce for ,fish4 ,slice a little horseradish1 and put it into a quarter of a pint of water1 with five or six anchovies1 half a handful of white peppercorns1 a small onion1 half a bay-leaf1 and a very little lemon peel1 cut as thin as possible4 ,let it boil a quarter of an hour2 then strain and thicken with flour and butter and the yolk of an egg4 ,add a little elder vinegar1 and then squeeze it through a tamis4 ,it must not boil after being strained1 or it will curdle4 ,dutch ,sauce for ,meat or ,fish4 ,put two or three table-spoonfuls of water1 as many of vinegar1 and as many of broth1 into a saucepan1 with a piece of butter2 thicken it with the yolks of two eggs4 ,if for fish1 add four anchovies2 if not1 leave them out4 ,squeeze into it the juice of a lemon1 and strain it through a sieve4 ,dutch ,sauce for ,trout4 ,put into a stewpan a tea-spoonful of floor1 four of vinegar1 a quarter of a pound of butter1 the yolks of five eggs1 and a little salt4 ,set it on the fire1 and keep continually stirring4 ,when thick enough1 work it well that you may refine it2 pass it through a sieve2 season with a little cayenne pepper1 and serve up4 ,egg ,sauce4 ,take two or three eggs1 or more if you like1 and boil them hard2 chop the whites first and then the yolks with them1 and put them into melted butter4 ,the ,exquisite4 ,put a little cullis into a stewpan1 with a piece of butter the size of a walnut rolled in twice as much flour1 salt1 and large pepper1 the yolks of two eggs1 three or four shalots cut small1 and thicken it over the fire4 ,this sauce1 which should be very thick1 is to be spread over meat or fish1 which is afterwards covered with finely grated bread1 and browned with a hot salamander4 ,fish ,sauce4 ,no4 #a4 ,one pound of anchovies1 stripped from the salt1 and rinsed in a little port wine1 a quarter of an ounce of mace1 twelve cloves1 two races of ginger sliced1 a small onion or shalot1 a small sprig of thyme1 and winter savory1 put into a quart of port wine1 and half a pint of vinegar4 ,stew them over a slow fire covered close2 strain the liquor through a hair sieve1 cover it till cold1 and put it in dry bottles4 ,by adding a pint of port wine and the wine strained that the anchovies were rinsed in you may make an inferior sort4 ,when used1 shake it up3 take two spoonfuls to a quarter of pound of butter2 if not thick enough add a little flour4 ,fish ,sauce4 ,no4 #b4 ,take a pint of red wine1 twelve anchovies1 one onion1 four cloves1 a nutmeg sliced1 as much beaten pepper as will lie upon a half-crown1 a bit of horseradish sliced1 a little thyme1 and parsley1 a blade of mace1 a gill of vinegar1 two bay-leaves4 ,simmer these all together until the anchovies are dissolved2 then strain it off1 and1 when cold1 bottle it up close4 ,shake the bottle up when you use it2 take two table-spoonfuls to a quarter of a pound of butter1 without flour and water1 and let it boil4 ,fish ,sauce4 ,no4 #c4 ,take chili pods1 bruise them well in a marble mortar1 strain off the juice4 ,to a pint bottle of juice add a table-spoonful of brandy and a spoonful of salt4 ,the refuse put into vinegar makes good chili vinegar4 ,this is an excellent relishing sauce4 ,fish ,sauce4 ,no4 #d4 ,take some gravy1 an onion sliced1 some anchovies washed1 thyme1 parsley1 sliced horseradish1 and seasoning2 boil these together4 ,strain off the liquor2 put into it a bit of thickening and some butter4 ,draw this up together1 and squeeze in a lemon4 ,you may add shrimps or oysters4 ,if for lobster sauce1 you must cut your lobster in slices1 and beat the spawn in a mortar1 with a bit of lobster1 to colour your sauce4 ,fish ,sauce4 ,no4 #e4 ,a faggot of sweet-herbs1 some onion1 and anchovy1 with a slice of lemon1 boiled in small gravy or water2 strain1 and thicken it with butter and flour1 adding a spoonful of soy1 or more1 if agreeable to your taste4 ,fish ,sauce4 ,no4 #f4 ,take some of the liquor in which you boil the fish2 add to it mace1 anchovies1 lemon-peel1 horseradish1 thyme1 a little vinegar1 and white wine2 thicken it up with butter1 as much as will serve for the fish4 ,if it is for salmon1 put in oysters1 shrimps1 and cockles2 take away the liquor1 and boil the whole in vinegar4 ,fish ,sauce4 ,no4 #g4 ,take a quarter of a pint of vinegar1 the same of white wine1 a quarter of an ounce of mace1 the same of cloves1 pepper1 and six large anchovies1 a stick of horseradish1 an onion1 a sprig of thyme1 and a bit of lemon-peel2 boil all together over the fire2 strain it off1 and melt your butter for the sauce4 ,fish ,sauce4 ,no4 #h4 ,take half a pint of cream and half a pint of strong broth2 thicken them with flour and butter1 and when it boils put in it a little anchovy and lemon-juice1 and put it over your fish4 ,fish ,sauce4 ,no4 #i4 ,to every pint of walnut liquor put one pound of anchovies2 boil them till quite dissolved1 and strain off the liquor4 ,to a quart of the liquor put one pint of vinegar1 a quarter of an ounce of a mixture of cloves1 mace1 allspice1 and long pepper1 and a dozen shalots4 ,boil again till they are very tender2 strain off the liquor1 and bottle it for use4 ,this is an excellent sauce4 ,fish ,sauce4 ,no4 #aj4 ,boil a bit of horseradish and anchovy in gravy with a little lemon-peel and mace2 add some cream2 thicken it with flour and butter4 ,if you have no gravy1 ketchup is a good substitute2 but a little always put in is good4 ,fish ,sauce4 ,no4 #aa4 ,boil a piece or two of horseradish in gravy2 put into it a bit of mace and lemon-peel2 add a little anchovy1 either before or after it has been boiled2 thicken with cream1 and add a spoonful of elderberry vinegar3 let the acid be the last thing for fear of curdling it4 ,if you have no gravy1 ketchup and water is a good substitute4 ,fish ,sauce4 ,no4 #ab4 ,take a quarter of a pint of gravy1 well boiled with a bit of onion1 lemon-peel1 and horseradish1 four or five cloves1 a blade of mace1 and a spoonful of ketchup2 boil it till it is reduced to four or five spoonfuls2 then strain it off1 and put to it four or five spoonfuls of cream2 thicken it with butter1 and put in a spoonful of elder vinegar or lemon-juice3 anchovies are sometimes added4 ,fish ,sauce4 ,no4 #ac4 ,take two quarts of claret or port1 a pint1 or more1 to your taste1 of the best vinegar1 which should be tart1 one pound of anchovies unwashed1 the pickle of them and all1 half an ounce of mace1 half a quarter of an ounce of cloves1 six or eight races of ginger1 a good piece of horseradish1 a spoonful of cayenne pepper1 half the peel of a lemon1 a bunch of winter savory and thyme1 and three or four onions1 a piece of garlic1 and one shalot4 ,stew all these over a slow fire for an hour2 then strain the liquor through a coarse sieve1 and bottle it4 ,you may stew the ingredients over again with more wine and vinegar for present use4 ,when you use it1 it must be put into the saucepan with the butter1 instead of water1 and melt it together4 ,if you keep it close stopped1 it will be good many years4 ,fish ,sauce4 ,no4 #ad4 ,take twenty-four large anchovies1 bones and all1 ten or twelve shalots1 a handful of horseradish1 four blades of mace1 one quart of ,rhenish1 or any white wine1 one pint of water1 one lemon cut in slices1 half a pint of anchovy liquor1 one pint of claret1 twelve cloves1 half a tea-spoonful of cayenne pepper3 boil them till reduced to a quart2 strain off and bottle the liquor4 ,two spoonfuls will be sufficient to one pound of butter4 ,fish ,sauce4 ,no4 #ae4 ,a spoonful of red wine1 and the same of anchovy liquor1 put into melted butter4 ,an excellent white ,fish ,sauce4 ,an anchovy1 a glass of white wine1 a bit of horseradish1 two or three blades of mace1 an onion stuck with cloves1 a piece of lemon-peel1 two eggs1 a quarter of a pint of good broth1 two spoonfuls of cream1 a large piece of butter1 with some flour mixed well in it2 keep stirring it till it boils2 add a little ketchup1 and a small dessert spoonful of the juice of a lemon1 and stir it the whole time to prevent curdling4 ,serve up hot4 ,another4 ,take eight spoonfuls of white wine1 three of vinegar1 one of soy or ketchup1 three anchovies1 one onion1 a few sweet-herbs1 a little mace1 cloves1 and white pepper2 let it stew gently till it is reduced to six spoonfuls2 then strain it off1 and add half a pound of fresh butter rolled in a little flour1 and six spoonfuls of cream4 ,let it boil after the cream and butter are added4 ,white ,sauce1 with ,capers and ,anchovies1 for any ,white ,fish4 ,put a bit of butter1 about the size of an egg1 rolled in flour1 into a stewpan2 dilute it with a large wine glass of veal broth1 two anchovies1 cut fine1 minced parsley1 and two spoonfuls of cream4 ,stew it slowly1 till it is of the proper consistency4 ,fish ,stock4 ,put into a pot a scate1 cut in pieces1 with turnips1 carrots1 thyme1 parsley1 and onion4 ,cut in pieces an eel or two1 and some flounders2 put them into a stewpan with a piece of butter2 stew them down till they go to pieces2 put them to your scate2 boil the whole well1 and strain it off4 ,forcemeat ,balls1 for ,sauces4 ,to make forcemeat balls for soups1 without grease1 commonly called quenelles1 soak the crumb of two penny rolls in milk for about half an hour2 take it out1 and squeeze out the milk2 put the bread into a stewpan1 with a little white sauce1 made of veal jelly1 a little butter1 flour1 and cream1 seasoned1 a spoonful of beef or mutton jelly1 some parsley1 shalots1 and thyme1 minced very fine4 ,stew these herbs in a little butter1 to take off their rawness4 ,set them to reduce the panada of bread and milk1 which you must keep constantly stirring with a wooden spoon1 when the panada begins to get dry in the pan1 which prevents its sticking2 when quite firm1 take it from the fire1 and mix with it the yolks of two eggs4 ,let it cool1 and use when wanted4 ,this panada must always be prepared beforehand1 in order to have it cold1 for it cannot be used warm2 when cold1 roll it into balls1 but let them be small2 pound the whole as large as possible in a mortar1 for the more they are pounded the more delicate they are4 ,then break two eggs1 and pound them likewise2 season with a pinch of cayenne pepper1 salt1 and spices1 in powder4 ,when the whole is well mixed together1 try a small bit1 rolling it with a little flour1 then putting it into boiling water with a little salt2 if it should not be firm enough1 add another egg1 without beating the white4 ,when the whole is mixed once more1 rub it through a sieve1 roll it into balls1 and serve up hot in sauces4 ,white ,sauce1 for ,fowls4 ,some good veal gravy1 boiled with an anchovy or onion1 some lemon-peel1 and a very little ketchup4 ,put in it the yolk of hard egg to thicken it1 and add what cream you think proper4 ,another4 ,take a pint of milk1 the yolks of two eggs1 well beaten1 a spoonful of mushroom pickle1 a little salt1 nutmeg1 a small piece of butter1 rolled in flour2 stir all together till thick4 ,pour it over the fowls1 and garnish with lemon or parsley4 ,white ,sauce1 for boiled ,fowls4 ,have ready a sauce1 made of one pint of veal jelly1 half a quarter of a pound of butter1 two small onions1 and a bunch of parsley2 then put three table-spoonfuls of flour1 half a pint of boiling hot cream1 the yolks of three eggs1 a pinch of cayenne pepper1 and the same of salt2 boil all up together1 till of a tolerable thickness2 keep it hot1 and take care that it does not curdle4 ,make ready some slices of truffles1 about thirty-four1 the size and thickness of a shilling1 boil them in a little meat jelly2 strain them1 and add the truffles to the sauce previously made4 ,when ready to serve1 pour the sauce and truffles over whatever meat they are destined for4 ,sauce1 for roasted ,fowls of all kinds1 or roasted ,mutton4 ,cut some large onions into square pieces2 cut some fat bacon in the same manner1 and a slice of lean ham2 put them in a stewpan2 shake them round constantly1 to prevent their burning4 ,when they are of a fine brown colour1 put in some good cullis1 more or less1 according to the quantity you want to make4 ,let them stew very gently1 till the onions are tender2 then put in two tea-spoonfuls of mustard1 and one table-spoonful of vinegar4 ,serve it hot4 ,a very good general ,sauce4 ,take some mint1 balm1 basil1 thyme1 parsley1 and sage2 pick them from the stalks1 cut them very fine1 slice two large onions very thin2 then put all the ingredients into a marble mortar1 and beat them till they are quite mixed2 add some cayenne pepper and salt2 beat all these well together1 and mix them by degrees in some good cullis1 till it is of the thickness of cream4 ,put them in a stewpan1 boil them up2 strain the gravy from the herbs1 pressing it from them very hard with the back of a spoon2 add to the gravy half a glass of wine1 half a spoonful of salad oil1 the squeeze of a lemon1 and a pinch of sugar4 ,this sauce is excellent for most dishes4 ,genoese ,sauce for stewed ,fish4 ,this sauce is made by stewing fish4 ,make marinade of carrots1 parsley roots1 onions1 mushrooms1 a bay-leaf1 some thyme1 a blade of mace1 a few cloves1 and some spices3 fry the whole white in butter2 pour in a pint of white wine1 or less1 according to the quantity of sauce required2 put in the fish1 and let it stew thoroughly to make the sauce4 ,then take a little browned flour and butter1 and mix it with the reserved liquor2 add three or four spoonfuls of gravy from veal jelly2 let these stew very gently on the corner of the stove2 skim off the grease2 put in a little salt and cayenne pepper1 and add two spoonfuls of the essence of anchovy and a quarter of a pound of butter kneaded with flour4 ,squeeze in the juice of a whole lemon1 and cover the stewed fish with this sauce1 which ought to be made thick and mellow4 ,german ,sauce4 ,put the same quantity of meat jelly and fresh made broth into a stewpan1 with a little parsley parboiled and chopped1 the livers of two roasted or boiled fowls1 an anchovy1 and some capers1 the whole shred very fine1 a bit of butter about the size of an egg1 half a clove of garlic1 salt1 and a little cayenne pepper4 ,thicken it over the fire4 ,exceedingly good with poultry1 pigeons1 c4 ,beef ,gravy4 ,cut in pieces some lean beef1 according to the quantity of gravy you may want2 put it into a stewpan1 with an onion or two1 sliced1 and a little carrot2 cover it close1 set it over a gentle fire1 and pour off the gravy as it draws from it4 ,then let the meat brown2 keep turning it to prevent its burning1 pour over some boiling water1 and add a few cloves1 peppercorns1 a bit of lemon1 and a bunch of sweet-herbs4 ,gently simmer it1 and strain it with the gravy that was drawn from the meat1 some salt1 and a spoonful of ketchup4 ,beef ,gravy1 to keep for use4 ,cover a piece of six or eight pounds with water2 boil it for twenty minutes or half an hour3 then take out the meat1 beat it thoroughly1 and cut it in pieces1 to let out the gravy4 ,put it again into the water1 with a bunch of sweet-herbs1 an onion stuck with cloves1 a little salt1 and some whole pepper4 ,let it stew1 but not boil1 till the meat is quite consumed2 pass it through a sieve1 and let it stand in a cool place4 ,it will keep for a week1 if the weather is not very hot4 ,if you want to use this for a hash of brown meat1 put a little butter in your frying-pan1 shake in a little flour as it boils1 and add a glass of claret3 if for a white sauce to fowls or veal1 melt the butter in the gravy1 with a glass of white wine1 two spoonfuls of cream1 and the yolks of four or six eggs1 according to the quantity of sauce required4 ,brown ,gravy4 ,put a piece of butter1 about the size of a hen's egg1 into a saucepan2 when it is melted1 shake in a little flour1 and let it brown2 then by degrees stir in the following ingredients3 half a pint of small beer1 the same quantity of water1 an onion1 a piece of lemon-peel cut small1 three cloves1 a blade of mace1 some whole pepper1 a spoonful of mushroom-pickle1 the same quantity of ketchup1 and an anchovy4 ,let the whole boil together a quarter of an hour2 strain it off1 and it will be a good sauce4 ,another4 ,take the glaze that remains at the bottom of the pot after you have stewed any thing la braise1 provided it be not tainted game2 skim it1 and strain it through a sieve2 then put in a bit of butter about the size of a walnut1 mixed with flour2 thicken it over the fire1 and add the juice of a lemon1 and a little salt and cayenne pepper4 ,green ,sauce for ,green ,geese1 or ,ducklings4 ,half a pint of the juice of sorrel1 with a little grated nutmeg1 some bread crumb1 and a little white wine2 boil it a quarter of an hour1 and sweeten with sugar1 adding scalded gooseberries and a piece of butter4 ,another4 ,pound a handful of spinach and another of sorrel together in a mortar2 squeeze and put them into a saucepan2 warm1 but do not let it boil4 ,ham ,sauce4 ,when your ham is almost done1 let the meat be picked clean from the bone1 and mash it well2 put it into a saucepan with three spoonfuls of gravy2 set it over a slow fire1 stirring it all the while1 otherwise it will stick to the bottom4 ,when it has been on for some time1 add a small bundle of sweet-herbs1 pepper1 and half a pint of beef gravy2 cover it up2 stew it over a gentle fire1 and when quite done strain off the gravy4 ,this is very good for veal4 ,sauce for ,hare or ,venison4 ,in a little port wine and water melt some currant jelly1 or send in the jelly only2 or simmer port wine and sugar for twenty or thirty minutes4 ,harvey's ,sauce4 ,three table-spoonfuls of walnut ketchup1 two of essence of anchovies1 one tea-spoonful of soy1 and one of cayenne pepper4 ,mix these together2 put them1 with a clove of garlic1 into a pint bottle1 and fill it up with white wine vinegar4 ,sauce for ,hashes or ,fish1 and good with any thing and every thing4 ,take two or more spoonfuls of good cullis1 according to the quantity you intend to make1 a glass of white wine1 a shalot1 a small onion1 a few mushrooms1 truffles1 morels1 and a bunch of sweet-herbs1 with a little grated lemon-peel1 a slice of ham1 and the yolk of an egg4 ,thicken it with a bit of butter rolled in flour1 and let it stew till the ingredients are quite soft4 ,sauce for ,white ,hashes or ,chickens4 ,a pint of new milk1 the yolk of two eggs1 well beaten1 two ounces of butter1 well mixed with flour2 mix it all together in a saucepan1 and1 when it boils1 add two spoonfuls of mushroom ketchup2 it must be stirred all the time1 or it will not do4 ,if used for cold veal or lamb1 the meat must be cut as thin as possible1 the sauce made first to boil1 and then the meat put into it1 till it is hot enough for table4 ,horseradish ,sauce4 ,a tea-spoonful of mustard1 one table-spoonful of vinegar1 three of thick cream1 and a little salt2 grate as much horseradish into it as will make it as thick as onion sauce4 ,a little shalot may be added4 ,italian ,sauce4 ,put into a stewpan two spoonfuls of sweet oil1 a handful of mushrooms cut small1 a bunch of parsley1 scallions1 and half a laurel-leaf1 two cloves1 and a clove of garlic2 turn the whole a few times over the fire1 and shake in a little flour4 ,moisten it with a glass of white wine and twice as much good cullis2 let it boil half an hour2 skim away the fat1 allowing it to cool a little for that purpose2 set it on again1 and serve it2 it will be found to eat well with any white meat4 ,ketchup4 ,put a pint of the best white wine vinegar into a wide-mouthed quart bottle2 add twelve cloves of shalots1 peeled and bruised2 take a quarter of a pint of the strongest red wine and boil it a little2 wash and bone about a dozen anchovies1 let them dissolve in the wine1 and1 when cold1 put them into the vinegar bottle1 stopping it close with a cork1 and shaking it well4 ,into the same quantity of wine put a spoonful of pepper bruised1 a few races of split ginger1 half a spoonful of cloves bruised1 and a few blades of large mace1 and boil them till the strength of the spice is extracted4 ,when the liquor is almost cold1 cut in slices two large nutmegs1 and when quite cold put into it some lemon-peel4 ,put that into the bottle1 and scrape thin a large1 sound horseradish root1 and put that also into the bottle2 stop it down close2 shake it well together every day for a fortnight1 and you may then use it4 ,lemon ,sauce4 ,pare a lemon1 and cut it in slices2 pick out the seeds and chop them small3 then boil the lemon and bruise it4 ,mix these in a little gravy2 and add it to some melted butter1 with a little lemon-peel chopped fine4 ,liver ,sauce for boiled ,fowls4 ,boil the liver just enough to spread2 add a little essence of anchovy and grated lemon-peel1 the yolk of a hard egg1 and the juice of a lemon3 mix it well together1 and stir it into some butter4 ,lobster ,sauce4 ,no4 #a4 ,pull the lobster to pieces with a fork2 do not chop it2 bruise the body and the spawn with the back of a spoon2 break the shell2 boil it in a little water to give it a colour2 strain it off4 ,melt some butter in it very smooth1 with a little horseradish1 and a little cayenne pepper2 mix the body of the lobster well with the butter2 then add the meat1 and give it a boil1 with a spoonful of ketchup and a spoonful of gravy4 ,lobster ,sauce4 ,no4 #b4 ,put the red spawn of a hen lobster in a mortar2 add half an ounce of butter2 pound it smooth1 and run it through a hair sieve with the back of a spoon4 ,cut the meat of the lobster into small pieces1 and add as much melted butter to the spawn as will suffice2 stir it till thoroughly mixed2 then put to it the meat of the lobster1 and warm it on the fire2 but do not let it boil4 ,lobster ,sauce4 ,no4 #c4 ,take the spawn of one large lobster1 and bruise it well in a mortar3 take a sufficient quantity of strong veal gravy1 the yolk of an egg1 and a little cream1 and thicken with flour and butter4 ,the ,marchioness's ,sauce4 ,put as much bread rasped very fine as you can take at two handfuls into a stewpan1 with a bit of butter of the size of a walnut1 a kitchen-spoonful of sweet oil1 a shalot cut small1 salt and large pepper1 with a sufficient quantity of lemon-juice to lighten the whole4 ,stir it over the fire till it thickens4 ,this sauce may be served with all sorts of meat that require a sharp relishing sauce4 ,meat ,jelly for ,sauces4 ,every sort of dish requires good sauce1 and for every sauce it is absolutely necessary to have a good meat jelly4 ,the following may be depended upon as being excellent3 a shin of beef1 about eight pounds1 rather more than less2 a knuckle of veal1 about nine pounds2 a neck of mutton1 about nine pounds2 two fowls2 four calves' feet3 carefully cut off all fat whatever1 and stew over a stove as slowly as possible1 till the juice is entirely extracted4 ,this will produce about seven quarts of jelly4 ,no pepper1 salt1 or herbs of any kind4 ,these should be added in using the jelly1 whether for soups1 broths1 or sauces2 but the pure jelly is the thing to have as the foundation for every species of cookery4 ,another4 ,three shanks1 or two pounds1 of mutton in two quarts of water2 stew down to a pint and a half1 with a carrot1 and an onion4 ,a ,mixed ,sauce4 ,take parsley1 scallions1 mushrooms1 and half a clove of garlic1 the whole shred fine2 turn it a few times over the fire with butter2 shake in a little flour1 and moisten it with good broth3 when the sauce is consumed to half the original quantity1 add two pickled gherkins cut small1 and the yolks of three eggs beaten up with some more broth2 a little salt and cayenne will complete the sauce4 ,mushroom ,ketchup4 ,no4 #a4 ,take a bushel of the large flaps of mushrooms1 gathered dry1 and bruise them with your hands4 ,put some of them into an earthen pan2 throw some salt over them2 then put in more mushrooms1 then more salt1 till you have done4 ,add half an ounce of beaten mace and cloves1 and the same quantity of allspice2 and let them stand five or six days1 stirring them every day4 ,tie a paper over and bake for four hours in a slow oven2 strain out the liquor through a cloth1 and let it stand to settle4 ,pour it off clear from the sediment3 to every gallon of liquor put a quart of red wine2 if not salt enough1 add a little more salt1 with a race of ginger cut small1 and half an ounce of cloves and mace1 and boil till reduced nearly one third4 ,strain it through a sieve into a pan2 next day pour it from the settlings1 and bottle it for use4 ,mushroom ,ketchup4 ,no4 #b4 ,mash your mushrooms with a great deal of salt2 let them stand two days2 strain them1 and boil the liquor once or twice1 observing to scum it well4 ,then put in black pepper and allspice1 a good deal of each1 and boil them together4 ,bottle the liquor1 and put five or six cloves into each bottle4 ,mushroom ,ketchup4 ,no4 #c4 ,pick the mushrooms clean1 but by no means wash them2 put them into an earthen pipkin with salt1 cover them close with a coarse paste1 and put them in the oven for seven hours or thereabout4 ,squeeze them a little1 and pour off the liquor1 which must be put upon fresh mushrooms1 and bake these as long as the first4 ,then pour off the liquor1 after pressing1 and boil it well with salt sufficient to keep4 ,boil it half away till it appears clammy4 ,when cold1 bottle it up4 ,mushroom ,ketchup4 ,no4 #d4 ,into a quart of red wine put some flaps of mushrooms1 half a pound of anchovies1 some thyme1 two onions sliced1 parsley1 cloves1 and mace4 ,let them stew gently on the fire2 then strain off the liquor1 a spoonful of which1 with a little gravy1 butter1 and lemon1 will make excellent fish sauce1 and be always ready4 ,mushroom ,sauce4 ,mix a little flour with a good piece of butter2 boil it up in some cream1 shaking the saucepan2 then throw in some mushrooms with a little salt and nutmeg3 boil this up2 or1 if you like it better1 put the mushrooms in butter melted with a little veal gravy1 some salt1 and grated nutmeg4 ,sauce for roasted ,mutton4 ,wash an anchovy clean2 put to it a glass of red wine1 some gravy1 a shalot cut small1 and a little lemon-juice4 ,stew these together2 strain them1 and mix the liquor with the gravy that runs from the mutton4 ,onion ,sauce4 ,let the onions be peeled2 boil them in milk and water1 and put a turnip into the pot2 change the water twice3 pulp them through a colander1 or chop them as you please2 then put them into a saucepan1 with butter1 cream1 a little flour1 and some pepper and salt4 ,brown ,onion ,sauce4 ,peel and slice the onions1 to which put an equal quantity of cucumber or celery1 with an ounce of butter1 and set them on a slow fire2 turn the onions till they are highly browned2 stir in half an ounce of flour2 add a little broth1 pepper1 and salt2 boil it up for a few minutes2 add a spoonful of claret or port1 and some mushroom ketchup4 ,you may sharpen it with a little lemon-juice4 ,rub through a tamis4 ,oyster ,sauce4 ,no4 #a4 ,take two score of oysters1 put them1 with their own liquor1 a few peppercorns1 and a blade of mace1 into a saucepan1 and let them simmer a little over the fire1 just to plump them2 then with a fork shake each in the liquor so as to take off all the grit2 strain the liquor1 add to it a little good gravy and two anchovies1 and thicken it with flour and butter1 nearly as thick as custard4 ,oyster ,sauce4 ,no4 #b4 ,wash the oysters from their liquor2 strain it1 and put that and the oysters into a little boiled gravy and just scald them3 add a piece of butter mixed with flour1 cream1 and ketchup4 ,shake all up2 let it boil1 but not much1 lest the oysters grow hard and shrink2 but be very careful they are enough done1 as nothing is more disagreeable than the oysters tasting raw4 ,pepper-pot4 ,a good stock made with beef bones or mutton1 one small carrot1 one onion1 three turnips1 two heads of celery1 a little thyme and sweet-herbs2 season to your taste2 boil these1 and put them through a tamis2 then add a little flour and butter2 make up some flour and water in little balls1 and boil them in the pepper-pot4 ,sauce for ,pike1 or any other fresh-water ,fish4 ,take half a pint of good beef broth1 three table-spoonfuls of cream1 one onion sliced fine1 a middling sized stick of horseradish scraped1 seven or eight peppercorns1 three or four cloves1 two anchovies2 boil well in a piece of butter as big as a walnut well rolled in flour4 ,pike should be boiled with the scales on4 ,sauce ,piquante4 ,pound a table-spoonful of capers and one pound of minced parsley as fine as possible1 add the yolks of three hard eggs2 rub them together with a table-spoonful of mustard4 ,bone six anchovies1 pound them1 and rub them through a hair sieve2 mix with these two spoonfuls of oil1 one of vinegar1 one of shalot1 and a few grains of cayenne pepper4 ,rub all together in a mortar till thoroughly incorporated2 then stir them into half a pound of good gravy1 or melted butter1 and pass the whole through a sieve4 ,sauce ,piquante1 to serve hot4 ,put into a stewpan a bit of butter1 with two onions sliced1 a carrot1 a parsnip1 a little thyme1 laurel1 basil1 two cloves1 two shalots1 a clove of garlic1 parsley1 and scallions2 turn the whole over the fire till it is well coloured2 then shake in some flour1 and moisten it with some broth1 a spoonful of white wine vinegar1 and a squeeze of a lemon1 and strain it through a sieve1 adding a little cayenne and salt4 ,it is good with every thing4 ,another4 ,simmer a gill of white wine with as much broth1 and1 when it is consumed to half1 put in a shalot1 a little garlic1 and some salad herbs shred very fine2 let it boil1 and then add a bit of butter of the size of a walnut1 mixed with flour1 salt1 and whole pepper1 thickening the whole over the fire4 ,sauce ,piquante1 to serve cold4 ,shred very fine all sorts of garden-herbs1 thyme1 sage1 parsley1 chervil1 half a clove of garlic1 and two shalots2 dilute the whole with a small tea-spoonful of mustard1 salad oil1 a little vinegar1 the squeeze of a lemon2 add a little salt and cayenne4 ,you may add an anchovy3 this is excellent with cold partridge or game1 or any hot or cold veal4 ,poivrade ,sauce4 ,boil half a pint of the best vinegar1 half a pint of water1 two large onions1 half a handful of horseradish1 and a little pounded white pepper1 some salt and shalot1 all together a quarter of an hour4 ,if you would have it clear1 strain and bottle it3 if you chuse1 add a little gravy when you use it4 ,poor ,man's ,sauce4 ,a handful of parsley leaves picked from the stalks1 shred fine1 and a little salt strewed over2 shred six young green onions1 put them to the parsley1 with three table-spoonfuls of oil1 and five of vinegar1 some ground black pepper1 and salt4 ,pickled ,french beans or gherkins1 cut fine1 may be added1 or a little grated horseradish4 ,quin's ,fish ,sauce4 ,a pint of old mushroom ketchup1 a pint of old walnut pickle1 six anchovies finely pounded1 six cloves of garlic1 three pounded1 three not1 and half a tea-spoonful of cayenne pepper4 ,ragout ,sauce4 ,one ounce of salt2 half an ounce of mustard2 a quarter of an ounce of allspice2 black pepper ground1 and lemon-peel grated1 half an ounce each2 of ginger and nutmeg grated1 a quarter of an ounce each2 cayenne pepper two drachms4 ,pound all these1 and pass them through a sieve1 infused in a quart of vinegar or wine1 and bottle them for use4 ,spice in ragout is indispensable to give it a flavour1 but not a predominating one4 ,sauce de ,ravigotte4 ,pick some parsley1 sage1 mint1 thyme1 basil1 and balm1 from the stalks1 and cut them fine2 slice two large onions very thin3 put all these into a mortar1 beat them thoroughly1 and add pepper and salt1 some rocambole1 and two blades of mace cut fine4 ,beat these well1 and mix them by degrees with gravy till of the thickness of butter2 put them into a stewpan1 and boil them up4 ,strain the gravy from the herbs2 add to it a glass of wine and a spoonful of oil2 beat these together1 and pour it into a sauce-boat4 ,sauce ,ravigotte la ,bourgeoise4 ,tie some parsley1 sage1 mint1 thyme1 and basil1 in a bunch2 put them into a saucepan of boiling water1 and let them boil about a minute2 take them out1 squeeze the water from them1 chop them very fine1 and add a clove of garlic and two large onions minced very fine4 ,put the whole into a stewpan1 with half a pint of broth1 some pepper1 and salt2 boil it up1 and add a spoonful of vinegar4 ,relishing ,sauce4 ,put a wine glass of good stock jelly1 made into broth1 into a stewpan1 half a spoonful of the best white wine vinegar1 a little salt1 a few whole peppercorns1 and a bit of butter1 the size of a walnut1 mixed up with a little flour in balls1 some tarragon1 chervil1 pimpernel1 thyme1 and shalot1 with garden cresses2 boil these herbs in water1 having cut them very small2 put them into the sauce1 and thicken it to a thin creamy consistency over the fire4 ,this sauce is good with any thing1 fish1 flesh1 or fowl4 ,sauce -la-,remoulade4 ,no4 #a4 ,take two large spoonfuls of capers cut fine1 as much parsley1 two anchovies1 washed and boned1 two cloves of garlic1 and a little shalot2 cut them separately1 and then mix them together2 put a little rich gravy into a stewpan1 with two spoonfuls of oil1 one of mustard1 and the juice of a large lemon4 ,make it quite hot1 and put in your other ingredients1 with salt1 pepper1 and the leaves of a few sweet-herbs1 picked from their stalks4 ,stir it well together1 and let it be four minutes over a brisk fire4 ,sauce -la-,remoulade4 ,no4 #b4 ,put into a stewpan a shalot1 parsley1 scallions1 a little bit of garlic1 two anchovies1 some capers1 the whole shred very fine4 ,dilute it with a little mustard1 oil1 and vinegar1 and two table-spoonfuls of good cullis4 ,sauce -la-,remoulade4 ,no4 #c4--;,for cold ,chicken1 or ,lobster ,salad4 ,two yolks of eggs boiled hard must be bruised very fine1 with a tea-spoonful of cold water2 add a tea-spoonful of mustard1 and two table-spoonfuls of salad oil4 ,when these are well mixed1 add a tea-spoonful of chopped parsley1 one clove of shalot1 and a little tarragon2 these must be chopped very fine1 and well mixed2 then add three table-spoonfuls of vinegar and one of cream4 ,the chicken or lobster should be cut in small thick pieces 7not sliced7 and placed1 with small quarters of lettuces and hard eggs quartered1 alternately1 so as to fill the dish in a varied form4 ,the sauce is then poured over it4 ,rice ,sauce4 ,steep a quarter of a pound of rice in a pint of milk1 with onion1 pepper1 c4 ,when the rice is boiled quite tender1 take out the spice1 rub it through a sieve1 and add to it a little milk or cream4 ,this is a very delicate white sauce4 ,richmond ,sauce1 for boiled ,chicken4 ,half a pint of cream1 the liver of the chicken1 a little parsley1 an anchovy1 some caper liquor1 the yolks of two hard-boiled eggs1 a little pepper1 salt1 nutmeg1 and juice of lemon1 with a piece of butter1 about the size of a walnut1 to thicken it4 ,send it up hot1 with the chicken4 ,sauce for any kind of roasted ,meat4 ,while the mutton1 beef1 hare1 or turkey1 is roasting1 put a plate under it1 with a little good broth1 three spoonfuls of red wine1 a slice of onion1 a little grated cheese1 an anchovy1 washed and minced1 and a bit of butter2 let the meat drop into it4 ,when it is taken up1 put the sauce into a pan that has been rubbed with onion2 give it a boil up2 strain it through a sieve1 and serve it up under your roast1 or in a boat4 ,sauce ,robert4 ,melt an ounce of butter1 and put to it half an ounce of onion1 mixed fine2 turn it with a wooden spoon till it takes a light brown colour2 stir into it a table-spoonful of mushroom ketchup1 and the same quantity of port wine4 ,add half a pint of broth1 a quarter of a tea-spoonful of pepper1 and the same of salt2 give them a boil2 add a tea-spoonful of mustard1 the juice of half a lemon1 and one or two tea-spoonfuls of vinegar or tarragon4 ,another4 ,cut a few large onions and some fat bacon into square pieces2 put these together into a saucepan over a fire1 and shake them well to prevent their burning4 ,when brown1 put in some good veal gravy1 with a little pepper and salt2 let them stew gently till the onions are tender2 then add a little salt1 vinegar1 and mustard1 and serve up4 ,sauce for ,salad4 ,the yolk of one egg1 one tea-spoonful of mustard1 one tea-spoonful of tarragon vinegar1 three table-spoonfuls of oil1 one table-spoonful of common vinegar1 chives1 according to taste4 ,shalot ,sauce1 for boiled ,mutton4 ,mince four shalots fine1 put them into a stewpan1 with about half a pint of the liquor in which the mutton is boiled2 put in a table-spoonful of vinegar1 a quarter of a tea-spoonful of pepper1 a little salt1 a bit of butter1 of the size of a walnut1 rolled in flour2 shake them together1 and boil4 ,spanish ,sauce4 ,put a cullis 7that is always the stock or meat jelly17 in good quantity into a stewpan1 with a glass of white wine1 the same quantity of fresh made broth1 a bunch of parsley1 and shalots1 one clove of garlic1 half a laurel leaf1 parsley1 scallions1 onions1 any other root you please for the sake of flavour1 such as celery or carrots4 ,boil it two hours over a slow fire1 take the fat off1 and strain it through a sieve2 and then add salt1 large pepper1 and the least sprinkle of sugar4 ,this is very good with beef1 mutton1 and many sorts of game1 venison and hare in particular2 for which substitute a glass of red wine instead of white4 ,sauce for ,steaks4 ,a glass of small beer1 two anchovies1 a little thyme1 parsley1 an onion1 some savory1 nutmeg1 and lemon-peel2 cut all these together1 and1 when the steaks are ready1 pour the fat out of the pan1 and put in the small beer1 with the other ingredients and a piece of butter rolled in flour3 let it simmer1 and strain it over the steaks4 ,sultana ,sauce4 ,put a pint of cullis into a stewpan with a glass of white wine1 two slices of peeled lemons1 two cloves1 a clove of garlic1 half a laurel-leaf1 parsley1 scallions1 onions1 and turnip4 ,boil it an hour and a half over a slow fire1 reducing it to a creamy consistency2 strain it very carefully through a sieve1 and then add a little salt1 the yolk of an egg boiled hard and chopped1 and a little boiled parsley shred fine4 ,this sauce is very good with poultry4 ,tomata ,ketchup4 ,take a quart of tomata pulp and juice1 three ounces of salt1 one ounce of garlic pounded1 half an ounce of powdered ginger1 and a quarter of an ounce of cloves2 add two ounces of anchovies or a wine-glassful of the essence1 as sold in the shops4 ,boil all in a tin saucepan half an hour2 strain it through a fine hair sieve4 ,to the strained liquor add a quarter of a pint of vinegar1 half a pint of white wine1 half a quarter of an ounce of mace1 which is to be pounded1 and a tea-spoonful of cayenne pepper4 ,let the whole simmer together over a gentle fire twenty minutes2 then strain it through fine lawn or muslin4 ,when cold bottle it up1 and be careful to keep it close corked4 ,it is fit for use immediately4 ,the best way to obtain the pulp and juice free from the skin and seeds is to rub it through a hair sieve4 ,tomata ,sauce4 ,no4 #a4 ,roast the tomatas before the fire till they are very tender2 save all the liquor that runs from them while roasting2 then with a spoon gently scoop out the pulp from the skins2 avoid touching them with your fingers3 add to the pulp a small quantity of shred ginger1 and a few young onions cut very small4 ,salt it well1 and mix the whole together with vinegar1 or the best common wine4 ,put it into pint bottles1 as it keeps best with only a bladder tied over4 ,this is to mix with all other sauces in the small cruet for fish4 ,tomata ,sauce4 ,no4 #b4 ,take twelve or fifteen tomatas1 ripe and red2 cut them in half1 and squeeze out all the water and seeds2 add capsicums1 and two or three table-spoonfuls of beef gravy2 set them on a slow fire or stove1 for an hour1 till melted2 rub them through a tamis into a clean stewpan1 with a little white pepper and salt2 then simmer for a few minutes4 ,the ,french cooks add a little tarragon vinegar1 or a shalot4 ,tomata ,sauce4 ,no4 #c4 ,when the fruit is ripe1 bake it tender1 skin1 and rub the pulp through a sieve4 ,to every pound of pulp add a quart of chili vinegar1 one ounce of garlic1 one of shalots1 both sliced1 half an ounce of salt1 a little cayenne pepper1 and the juice of three lemons4 ,boil all together for twenty minutes4 ,savoury ,jelly for a ,turkey4 ,spread some slices of veal and ham in the bottom of a stewpan1 with a carrot and turnip1 and two or three onions4 ,stew upon a slow fire till the liquor is of as deep a brown as you wish4 ,add pepper1 mace1 a very little isinglass1 and salt to your taste4 ,boil ten minutes2 strain through a ,french strainer2 skim off all the fat2 put in the whites of three eggs1 and pass all through a strainer till it is quite clear4 ,sauce for ,turkey or ,chicken4 ,boil a spoonful of the best mace very tender1 and also the liver of the turkey1 but not too much1 which would make it hard2 pound the mace with a few drops of the liquor to a very fine pulp2 then pound the liver1 and put about half of it to the mace1 with pepper1 salt1 and the yolk of an egg1 boiled hard1 and then dissolved2 to this add by degrees the liquor that drains from the turkey1 or some other good gravy4 ,put these liquors to the pulp1 and boil them some time2 then take half a pint of oysters and boil them but a little1 and lastly1 put in white wine1 and butter wrapped in a little flour4 ,let it boil but a little1 lest the wine make the oysters hard2 and just at last scald four spoonfuls of good cream1 and add1 with a little lemon-juice1 or pickled mushrooms will do better4 ,sauce for boiled ,turkey or ,fowl4 ,take an anchovy1 boil it in a quarter of a pint of water2 put to it a blade of mace and some peppercorns2 strain it off2 then put to it two spoonfuls of cream1 with butter and flour4 ,venison ,sauce4 ,take vinegar1 water1 and claret1 of each a glassful1 an onion stuck with cloves1 salt1 anchovies1 pepper and cloves1 of each a spoonful2 boil all these together1 and strain through a sieve4 ,sweet ,venison ,sauce4 ,take a small stick of cinnamon1 and boil it in half a pint of claret2 then add as much finely grated bread-crumbs as will make a thick pap2 and1 after it has boiled thoroughly1 sweeten it with the powder of the best sugar4 ,walnut ,ketchup4 ,no4 #a4 ,take walnuts when they are fit to pickle1 beat them in a mortar1 press out the juice through a piece of cloth1 let it stand one night1 then pour the liquor from the sediment1 and to every pint put one pound of anchovies2 let them boil together till the anchovies are dissolved2 then skim1 and to every pint of liquor add an eighth of an ounce of mace1 the same of cloves and ,jamaica pepper1 half a pint of common vinegar1 half a pound of shalots1 with a few heads of garlic1 and a little cayenne4 ,boil all together till the shalots are tender1 and when cold bottle up for use4 ,a spoonful of this ketchup put into good melted butter makes an excellent fish-sauce2 it is equally fine in gravy for ducks or beef-steaks4 ,walnut ,ketchup4 ,no4 #b4 ,take half a bushel of green walnuts1 before the shell is formed1 and grind them in a crab-mill1 or beat them in a marble mortar4 ,squeeze out the juice1 through a coarse cloth1 wringing the cloth well to get out all the juice1 and to every gallon put a quart of wine1 a quarter of a pound of anchovies1 the same quantity of bay salt1 one ounce of allspice1 half an ounce of cloves1 two ounces of long pepper1 half an ounce of mace1 a little ginger1 and horseradish1 cut in slices4 ,boil all together till reduced to half the quantity2 pour it into a pan1 when cold1 and bottle it4 ,cork it tight1 and it will be fit for use in three months4 ,if you have any pickle left in the jar after the walnuts are used1 put to every gallon two heads of garlic1 a quart of red wine1 and of cloves1 mace1 long1 black1 and ,jamaica pepper1 one ounce each2 boil them all together till reduced to half the quantity2 pour the liquor into a pan2 bottle it the next day for use1 and cork it tight4 ,walnut ,ketchup4 ,no4 #c4 ,pound one hundred walnuts very fine1 put them in a glazed pan with a quart of vinegar2 stir them daily for ten days2 squeeze them very dry through a coarse cloth4 ,boil the liquor1 and skim it as long as any thing will rise2 then add spice1 ginger1 anchovies instead of salt1 and boil it up for use4 ,walnut ,ketchup4 ,no4 #d4 ,take one hundred walnuts1 picked in dry weather1 and bruise them well in a mortar4 ,squeeze out the juice2 add a large handful of salt2 boil and skim it well2 then put into the juice an equal quantity of white wine vinegar1 or the vinegar in which pickled walnuts have been steeped1 a little red wine1 anchovies unwashed1 four or five cloves of garlic1 as many blades of mace1 two dozen cloves1 and a little whole pepper4 ,boil it six or seven minutes1 and when cold bottle it4 ,if higher spiced the better4 ,walnut ,ketchup4 ,no4 #e4 ,pound your walnuts2 strew some salt upon them1 and let them stand a day or two2 strain them2 to every pint of juice put half a pound of anchovies1 and boil them in it till they are dissolved4 ,then strain the liquor1 and to every pint add two drachms of mace1 the same quantity of cloves1 some black pepper1 one ounce of dried shalots1 and a little horseradish4 ,white ,sauce4 ,put some good veal or fowl cullis into a stewpan1 with a piece of crumb of bread1 about the size of a tea-cup1 a bunch of parsley1 thyme1 scallions1 a clove of garlic1 a handful of butter1 mushrooms1 and a glass of white wine3 let the whole boil till half the quantity is consumed4 ,strain it through a coarse sieve1 keeping the vegetables apart2 then add to it the yolks of three eggs beaten up in three table-spoonfuls of cream1 and thicken it over the fire1 taking care to keep it continually stirred lest the eggs should curdle4 ,you may either add your vegetables or not4 ,this sauce may be used with all sorts of meat or fish that are done white4 ,another4 ,take some cream1 a very little shalot1 and a little salt2 when warmed upon the fire add a piece of butter rolled in flour2 stir it gently one way1 and make it the consistency of cream4 ,this sauce is excellent for celery1 chickens1 veal1 c4 ,white ,wine sweet ,sauce4 ,break a stick of cinnamon1 and set it over the fire in a saucepan1 with enough water to cover it2 boil it up two or three times2 add a quarter of a pint of wine and about two spoonfuls of powdered sugar1 and break in two bay-leaves2 boil all these together2 strain off the liquor through a sieve2 put it in a sauceboat or terrine1 and serve up4 ,,confectionary4 ,almacks4 ,take plums1 or apricots1 baking pears1 and apples1 of each a pound2 slice the pears and apples1 and open the plums2 put them in layers in an earthen mug1 and set it in a slow oven4 ,when the fruit is soft1 squeeze it through a colander2 add a pound of sugar2 place it on the fire1 and let it simmer1 till it will leave the pan clear4 ,then put it into an earthen mould to cut out for use1 or drop it on a plate1 and let it stand till it is so dry that paper will not stick to it1 then put it by for use4 ,you must stir it all the time it is on the fire1 or it will burn4 ,almond ,butter4 ,put half a pound of blanched almonds1 finely beaten1 into a quart of cream and a pint of milk mixed well together4 ,strain off the almonds1 and set the cream over the fire to boil4 ,take the yolks of twelve eggs and three whites well beaten2 let it remain over the fire2 keep stirring till it begins to curdle4 ,put it into a cloth strainer and tie it up1 letting it stand till the thin has drained off4 ,when cold1 break it with a spoon1 and sweeten with sifted sugar4 ,almond ,cheesecakes4 ,take a quarter of a pound of ,jordan almonds and twelve or fourteen apricot or peach kernels2 blanch them all in cold water1 and beat them very fine with rose-water and a little sack4 ,add a quarter of a pound of fine powder sugar1 by degrees1 and beat them very light3 then put a quarter of a pound of the best butter just melted1 with two or three spoonfuls of sweet thick cream2 beat them well again4 ,then1 add four eggs1 leaving out the whites1 beaten as light as possible4 ,when you have just done beating1 put a little grated nutmeg4 ,bake them in a nice short crust2 and1 when they are just going into the oven1 grate over them a little fine sugar4 ,almond ,cream4 ,beat half a pound of fine almonds1 blanched in cold water1 very fine1 with orange-flower water4 ,take a quart of cream boiled1 cooled1 and sweetened2 put the almonds into it by degrees1 and when they are well mixed strain it through canvass1 squeezing it very well4 ,then stir it over the fire until it thickens2 if you like it richly perfumed1 add one grain of ambergris1 and if you wish to give it the ratafia flavour1 beat some apricot kernels with it4 ,unboiled ,almond ,cream4 ,take half a pound of almonds2 blanch them1 and cut out all their spots3 then beat them very fine1 in a clean stone or wooden mortar1 with a little rose-water1 and mix them with one quart of sweet cream4 ,strain them as long as you can get any out4 ,take as much fine sugar as will sweeten it1 a nutmeg cut into quarters1 some large mace1 three spoonfuls of orange-flower water1 as much rose-water1 with musk or ambergris dissolved in it2 put all these things into a glass churn2 shake them continually up and down till the mass is as thick as butter2 before it is broken1 pour it all into a clean dish2 take out the nutmeg and the mace2 when it is settled smooth1 scatter some comfits or scrape some hard sugar upon it4 ,almond ,paste1 for ,shapes1 c4 ,blanch half a pound of almonds in cold water2 let them lie twenty-four hours in cold water1 then beat them in a mortar1 till they are very fine1 adding the whites of eggs as you beat them4 ,put them in a stewpan over a stove fire1 with half a pound of double-refined sugar1 pounded and sifted through a lawn sieve2 stir it while over the fire1 till it becomes a little stiff2 then take it out1 and put it between two plates1 till it is cold4 ,put it in a pan1 and keep it for use4 ,it will keep a great while in a cool place4 ,when you use it1 pound it a little in a mortar1 or mould it in your hands2 then roll it out thin in whatever shape you choose1 or make it up into walnuts or other moulds2 press it down close that it may receive the impression of the nut1 c41 and with a pin take it out of the mould and turn it out upon copper sheets1 and so proceed till you have a sufficient quantity4 ,the mould should be lightly touched with oil4 ,bake them of a light brown2 fill them with sweetmeats1 c4 and such as should be closed1 as nuts1 c4 cement together with isinglass boiled down to a proper consistence4 ,almond ,puffs4 ,take one pound of fine sugar1 and put water to it to make a wet candy3 boil it till pretty thick2 then put in a pound of beaten almonds1 and mix them together1 still keeping it stirred over a slow fire1 but it must not boil1 till it is as dry as paste4 ,then beat it a little in a mortar2 put in the peel of a lemon grated1 and a pound of sifted sugar2 rub them well together1 and wet this with the froth of whites of eggs4 ,another way4 ,blanch and beat fine two ounces of sweet almonds1 with orange-flower water1 or brandy2 beat the whites of three eggs to a very high froth1 and then strew in a little sifted sugar till it is as stiff as paste4 ,lay it in cakes1 and bake it on paper in a cool oven4 ,angelica1 to candy4 ,take the youngest shoots2 scrape and boil them in water till tender1 and put them on a cloth to drain4 ,make a very strong syrup of sugar2 put in the angelica while the syrup is hot1 but not boiling4 ,set it in a tin before the fire1 or in the sun1 for three or four days1 to dry4 ,apples1 to do4 ,scoop as many apples as you choose to do2 dip them several times in syrup1 and fill them with preserved raspberries or apricots2 then roll them in paste1 and when baked put on them either a white iceing1 or with the white of an egg rub them over2 sift on sugar1 and glaze them with a hot salamander4 ,pippins1 to candy4 ,take fine large pippins2 pare and core them whole into an earthen platter3 strew over them fine sugar2 and sprinkle on the sugar a little rose-water4 ,bake them in an oven as hot as for manchet1 and stop it up close4 ,let them remain there half an hour2 then take them out of the dish1 and lay them on the bottom of a sieve2 leave them three or four days1 till quite dry1 when they will look clear as amber1 and be finely candied4 ,pippins1 to dry4 ,take two pounds of fine sugar and a pint of water2 let it boil up and skim it2 put in sixteen quarters of ,kentish pippins pared and cored1 and let them boil fast till they are very clear4 ,put in a pint of jelly of pippins1 and boil it till it jellies2 then put in the juice of a lemon2 just let it boil up1 and put them in bottles4 ,you may put in the rind of an orange1 first boiled in water1 then cut in long thin pieces1 and put it into the sugar at the same time with the pippins4 ,apples1 to preserve green4 ,take green apples the size of a walnut1 codlings are the best1 with the stalks on2 put them into spring water with vine leaves in a preserving pan1 and cover them close2 set them on a slow fire4 ,when they are soft1 take off the skins1 and put them with vine leaves in the same water as before1 and when quite cold put them over the fire till they are quite green4 ,then put them into a dish without liquor2 sift loaf sugar over them while they are hot2 when dry1 they make a good syrup4 ,golden ,pippins1 to preserve4 ,into a pint of clear spring water put a pound of double-refined sugar1 and set it on the fire4 ,neatly pare and take out the stalks and eyes of a pound of pippins2 put them into the sugar and water2 cover them close1 and boil them as fast as you can for half a quarter of an hour4 ,take them off a little to cool2 set them on again to boil as fast and as long as they did before4 ,do this three or four times till they are very clear2 then cover them close4 ,crabs1 to preserve4 ,gently scald them two or three times in a thin syrup2 when they have lain a fortnight1 the syrup must be made rich enough to keep1 and the crabs scalded in it4 ,siberian ,crabs1 to preserve 7transparent47 ,take out the core and blossom with a bodkin2 make a syrup with half their weight of sugar2 put in the apples1 and keep them under the syrup with a spoon1 and they will be done in ten minutes over a slow fire4 ,when cold1 tie them down with brandy paper4 ,another way4 ,to each pound of fruit add an equal quantity of sugar1 which clarify with as little water as possible1 and skim it thoroughly2 then put in the fruit1 and boil it gently till it begins to break4 ,take out the apples1 boil the syrup again till it grows thick1 and then pour it over them4 ,they are not to be pared2 and half the stalk left on4 ,golden ,pippins1 to stew4 ,cut the finest pippins1 and pare them as thin as you can4 ,as you do them1 throw them into cold water to preserve their colour4 ,make a middling thick syrup1 of about half a pound of sugar to a pint of water1 and when it boils up skim it1 and throw in the pippins with a bit of lemon-peel4 ,keep up a brisk fire2 throw the syrup over the apples as they boil1 to make them look clear4 ,when they are done1 add lemon-juice to your taste2 and when you can run a straw through them they are done enough4 ,put them1 without the syrup1 into a bowl2 cover them close1 and boil the syrup till you think it sufficiently thick3 then take it off1 and throw it hot upon the pippins1 keeping them always under it4 ,apple ,cheese4 ,seven pounds of apples cored1 one pound and three quarters of sugar1 the juice and peel of two lemons2 boil these in a stewpan till quite a thick jelly4 ,bake the apple till soft2 break it as smooth as possible2 put it into pots1 and tie down close4 ,conserve of ,apples4 ,take as many golden rennets as will fill the dish that is to go to table2 pick them of a size2 pare them1 and take out the cores at the bottom1 that they may appear whole at the top4 ,with the cores and about half a glass of water make a syrup2 when it is half done1 put in your apples1 and let them stew till they are done4 ,be careful not to break them2 place them in your dish2 that your syrup may be fine1 add the white of an egg well beaten2 skim it1 and it will be clarified4 ,squeeze into it the juice of a lemon1 with the peel cut in small shreds4 ,this should boil a minute2 then throw over the syrup1 which should be quite a jelly4 ,apple ,demandon4 ,the whites of seven or eight very fresh eggs1 put into a flat dish1 with a very little finely sifted sugar1 and beaten to a very thick froth4 ,it will require to be beaten full half an hour before it becomes of a sufficient substance4 ,it is then to be put over the apple and custard1 and piled up to some height2 after which place it in a very quick oven1 and let it remain till it becomes partially of a light brown colour4 ,it should be done immediately before it is sent up to table4 ,apple ,fraise4 ,pare six large apples1 take out the cores1 cut them in slices1 and fry them on both sides with butter2 put them on a sieve to drain2 mix half a pint of milk and two eggs1 with flour1 to batter1 not too stiff2 put in a little lemon-peel1 shred very fine1 and a little beaten cinnamon4 ,put some butter into a frying-pan1 and make it hot2 put in half the batter1 and lay the apples on it2 let it fry a little to set it2 then put the remaining batter over it2 fry it on one side2 then turn it1 and fry the other brown3 put it into a dish2 strew powder-sugar over it1 and squeeze on it the juice of a ,seville orange4 ,apple ,fritters4 ,pare six large apples and cut out the cores2 cut them in slices as thick as a half-crown piece4 ,mix half a pint of cream and two eggs with flour into a stiff batter1 put in a glass of wine or brandy1 a little lemon-peel1 shred very fine1 two ounces of powder-sugar3 mix it well up1 and then put in the apples4 ,have a pan of hog's lard boiling hot2 put in every slice singly as fast as you can1 and fry them quick1 of a fine gold colour on both sides2 then take them out1 and put them on a sieve to drain2 lay them on a dish1 and sprinkle them with sugar4 ,for fritters be careful that the fat in which you fry them is quite sweet and clean4 ,apple ,jelly4 ,no4 #a4 ,pare and slice pippins1 or sharp apples1 into a stewpan1 with just as much water as will cover them2 boil them as fast as possible till half the liquid is wasted2 then strain them through a jelly-bag1 and to every pint of juice put three quarters of a pound of sugar4 ,boil it again till it becomes jelly2 put lemon-juice and lemon-peel to the palate4 ,some threads of lemon-peel should remain in the jelly4 ,apple ,jelly4 ,no4 #b4 ,take about a half sieve of john apples1 or golden pippins2 pare them1 and put them in a clean bright copper pan2 add as much river water as will cover them2 set them over a charcoal fire1 turning them now and then1 till they are boiled tender4 ,put a hair-sieve over a pan1 and throw them on to drain2 then put the apples in a large pan or mortar1 and beat them into pulp4 ,put them back into the copper pan1 adding about half the water that came from them2 then set them on the fire1 and stir them till they boil two or three minutes4 ,strain them into a flannel jelly-bag2 it should run out quite slowly1 and be thick like syrup2 you should allow it six or eight hours to run or drop4 ,then measure the jelly into a bright copper pan1 and to each pint add one pound of treble-refined sugar2 put it on a slow fire till the sugar is melted2 then let the fire be made up1 that it may boil2 keep skimming it constantly4 ,when you hold up the skimmer near the window1 or in the cool1 and you perceive it hangs about half an inch1 with a drop at the end1 then add the juice of half a lemon1 if a small quantity4 ,take it off the fire1 and pour it into gallipots4 ,the apples that are supposed to have the most jelly in them in this country are the john apple4 ,the best time to make the jelly is the autumn2 the riper they get1 the less jelly4 ,if the flannel bag is quite new1 it should be washed in several clean warm waters1 without soap4 ,the jelly1 if well made1 should appear like clear water1 about the substance of currant-jelly4 ,apple ,jelly4 ,no4 #c4 ,take apples1 of a light green1 without any spot or redness1 and rather sour2 cut them in quarters1 taking out the cores1 and put them into a quart of water2 let them boil to a pulp1 and strain it through a hair-sieve1 or jelly-bag4 ,to a pint of liquor take a pound of double-refined sugar2 wet your sugar1 and boil it to a thick syrup1 with the white and shell of an egg3 then strain your syrup1 and put your liquor to it4 ,let it boil again1 and1 as it boils1 put in the juice of a lemon and the peel1 pared extremely thin1 and cut as fine as threads2 when it jellies1 which you may know by taking up some in your spoon1 put it in moulds2 when cold1 turn it out into your dish2 it should be so transparent as to let you see all the flowers of your china dish through it1 and quite white4 ,crab ,jam or ,jelly4 ,pare and core the crabs2 to fifteen pounds of crabs take ten pounds of sugar1 moistened with a little water2 boil them well1 skimming the top4 ,when boiled tender1 and broke to the consistency of jam1 pour it into your pans1 and let it stand twenty-four hours4 ,it is better the second year than the first4 ,the crabs should be ripe4 ,pippin or ,codling-,jelly4 ,slice a pound of pippins or codlings into a pint of clear spring water2 let them boil till the water has extracted all the flavour of the fruit2 strain it out1 and to a pint of this liquor take a pound of double-refined sugar1 boiled to sugar again2 then put in your codling liquor2 boil it a little together as fast as you can4 ,put in your golden pippins2 boil them up fast for a little while2 just before the last boiling1 squeeze in the juice of a lemon2 boil it up quick once more1 taking care the apples do not lose their colour2 cut them1 and put them in glasses with the jelly4 ,it makes a very pretty middle or corner dish4 ,apples and ,pears1 to dry4 ,take ,kirton pippins or royal russets1 golden pippins or nonpareils2 finely pare and quarter the russets1 and pare and take out the core also of the smaller apples4 ,take the clean tops of wicker baskets or hampers1 and put the apples on the wickers in a cool oven4 ,let them remain in till the oven is quite cold3 then they must be turned as you find necessary1 and the cool oven repeated till they are properly dry4 ,they must stand some time before they are baked1 and kept carefully from the damp air4 ,the richer the pears the better2 but they must not be over-ripe4 ,apricots in ,brandy4 ,the apricots must be gathered before they are quite ripe1 and1 as the fruit is usually riper on one side than the other1 you must prick the unripe side with the point of a penknife1 or a very large needle4 ,put them into cold water1 and give them a great deal of room in the preserving-pan2 and proceed in the same manner as directed for peaches4 ,if they are not well coloured1 it is owing to an improper choice of the fruit1 being too ripe or too high coloured1 provided the brandy be of the right sort4 ,apricot ,chips4 ,cut apricots when ripe in small thin pieces2 take double-refined sugar1 pounded very small and sifted through a fine sieve1 and strew a little at the bottom of a silver basin2 then put in your chips1 and more of your sugar4 ,set them over a chaffing-dish of coals1 shaking your basin1 lest the chips should stick to the bottom1 till you put in your sugar4 ,when your sugar is all candied1 lay them on glass plates2 put them in a stove1 and turn them out4 ,apricot ,burnt ,cream4 ,boil a pint of cream with some bitter almonds pounded1 and strain it off4 ,when the cream is cold1 add to it the yolks of four eggs1 with half a spoonful of flour1 well mixed together2 set it over the fire2 keep stirring it till it is thick4 ,add to it a little apricot jam2 put it in your dish2 sift powdered sugar over it1 and brown it with your salamander4 ,apricots1 to dry4 ,pare and stone a pound of apricots1 and put to them three quarters of a pound of double-refined sugar1 strewing some of the sugar over the apricots as you pare them1 that they may not lose colour4 ,when they are all pared put the remainder of the sugar on them2 let them stand all night1 and in the morning boil them on a quick fire till they are clear4 ,then let them stand till next day covered with a sheet of white paper4 ,set them on a gentle fire till scalding hot2 let them stand three days in the syrup2 lay them out on stone plates2 put them into a stove1 and turn them every day till they are dry4 ,apricot ,jam4 ,take two pounds of apricot paste in pulp and a pint of strong codling liquor2 boil them very fast together till the liquor is almost wasted2 then put to it one pound and a half of fine sugar pounded2 boil it very fast till it jellies2 put it into pots1 and it will make clear cakes in the winter4 ,apricot and ,plum ,jam4 ,stone the fruit2 set them over the fire with half a pint of water2 when scalded1 rub them through a sieve1 and to every pound of pulp put a pound of sifted loaf-sugar4 ,set it over a brisk fire in a preserving-pan2 when it boils1 skim it well1 and throw in the kernels of the apricots and half an ounce of bitter almonds blanched2 boil it together fast for a quarter of an hour1 stirring it all the time4 ,apricot ,paste4 ,take ripe apricots1 pare1 stone1 and quarter them1 and put them into a skillet1 setting them on embers1 and stirring them till all the pieces are dissolved4 ,then take three quarters of their weight in fine sugar1 and boil it to a candy2 put in the apricots1 and stir it a little on the fire2 then turn it out into glasses4 ,set it in a warm stove2 when it is dry on one side1 turn the other4 ,you may take apricots not fully ripe1 and coddle them1 and that will do also4 ,another4 ,pare and stone your apricots2 to one pound of fruit put one pound of fine sugar1 and boil all together till they break4 ,then to five pounds of paste put three pounds of codling jelly1 and make a candy of three pounds of fine sugar4 ,put it in all together2 just scald it1 and put it in little pots to dry quickly4 ,turn it out to dry on plates or glasses4 ,apricots1 to preserve4 ,stone and pare four dozen of large apricots1 and cover them with three pounds of fine sugar finely beaten2 put in some of the sugar as you pare them4 ,let them stand at least six or seven hours2 then boil them on a slow fire till they are clear and tender4 ,if any of them are clear before the rest1 take them out and put them in again4 ,when the rest are ready1 let them stand closely covered with paper till next day4 ,then make very strong codling jelly3 to two pounds of jelly add two pounds of sugar1 which boil till they jelly2 and while boiling make your apricots scalding hot2 put the jelly to the apricots1 and boil them1 but not too fast4 ,when the apricots rise in the jelly and jelly well1 put them in pots or glasses1 and cover closely with brandy paper4 ,another way4 ,cut in half1 and break in pieces1 ripe apricots2 put them in a preserving pan1 simmer for a few minutes1 and pass through a fine hair sieve3 no water to be used4 ,add three quarters of a pound of white powdered sugar to a pound of fruit2 put in the kernels2 mix all together1 and boil for twenty minutes3 well skim when it begins to boil4 ,put it into pots2 when cold1 cover close with paper dipped in brandy1 and tie down with an outer cover of paper4 ,apricots1 to preserve whole4 ,gather the fruit before it is too ripe1 and to one pound put three quarters of a pound of fine sugar4 ,stone and pare the apricots as you put them into the pan2 lay sugar under and over them1 and let them stand till next day4 ,set them on a quick fire1 and let them just boil2 skim well2 cover them till cold1 or till the following day2 give them another boil2 put them in pots1 and strew a little sugar over them while coddling1 to make them keep their colour4 ,apricots1 to preserve in ,jelly4 ,to a pound of apricots1 before they are stoned and pared1 weigh a pound and a quarter of the best pounded sugar4 ,stone and pare the fruit1 and1 as you pare1 sprinkle some sugar under and over them4 ,when the sugar is pretty well melted1 set them on the fire and boil them4 ,keep out some sugar to strew on them in the boiling1 which assists to clear them4 ,skim very clear1 and turn the fruit with a ladle or a feather4 ,when clear and tender1 put them in glasses2 add to the syrup a quarter of a pint of strong pippin liquor1 and nearly the weight of it in sugar2 let it boil awhile1 and put it to the apricots4 ,the fire should be brisk1 as the sooner any sweetmeat is done the clearer and better it will be4 ,let the liquor run through a jelly-bag1 that it may clear before you put the syrup to it1 or the syrup of the apricots to boil4 ,french ,bances4 ,take half a pint of water1 a bit of lemon-peel1 a piece of butter the size of a walnut1 and a little orange-flower water2 boil them gently three or four minutes2 take out the lemon-peel1 and add to it by degrees half a pint of flour3 keep it boiling and stirring until it is a stiff paste2 then take it off the fire1 and put in six eggs1 well beaten1 leaving out three whites4 ,beat all very well for at least half an hour1 till it is a stiff light paste2 then take two pounds of hog's-lard2 put it in a stewpan2 give it a boil up1 and1 if the bances are of a right lightness1 fry them2 keep stirring them all the time till they are of a proper brown4 ,a large dish will take six or seven minutes boiling4 ,when done1 put them in a dish to drain2 keep them by the fire2 strew sugar over them2 and1 when you are going to fry them1 drop them through the handle of a key4 ,barberries1 to preserve4 ,tie up the finest maiden barberries in bunches2 to one pound of them put two pounds and a quarter of sugar2 boil the sugar to a thick syrup1 and when thick enough stir it till it is almost cold4 ,put in the barberries2 set them on the fire1 and keep them as much under the syrup as you can1 shaking the pan frequently4 ,let them just simmer till the syrup is hot through1 but not boiling1 which would wrinkle them4 ,take them out of the syrup1 and let them drain on a lawn sieve2 put the syrup again into the pot1 and boil it till it is thick4 ,when half cold put in the barberries1 and let them stand all night in the preserving-pan4 ,if the syrup has become too thin1 take out the fruit and boil it again1 letting it stand all night3 then put it into pots1 and cover it with brandy paper4 ,biscuits4 ,take one pound of loaf sugar1 finely beaten and sifted2 then take eight eggs1 whites and all2 beat them in a wooden bowl for an hour2 then take a quarter of a pound of blanched almonds1 beat them very small with some rose-water2 put them into the bowl1 and beat them for an hour longer2 then shake in five ounces of fine flour and a spoonful of coriander seed1 and one of caraways4 ,beat them half an hour2 butter your plates1 and bake them4 ,another way4 ,take one pound of flour2 mix it stiff with water2 then roll it very thin2 cut out the biscuits with cutters1 and bake them4 ,dutch ,biscuits4 ,take the whites of six eggs in fine sugar1 and the whites of four in flour2 then beat your eggs with the sugar and flour well with a whisk3 butter your pans1 and only half fill them2 strew them over with sugar before you put them in the oven2 grate lemon-peel over them4 ,ginger ,biscuits4 ,one pound of flour1 half a pound of butter1 half a pound of loaf sugar1 rather more than one ounce of ginger powdered1 all well mixed together4 ,let it stand before the fire for half an hour2 roll it into thin paste1 and cut out with a coffee-cup or wine-glass3 bake it for a few minutes4 ,lemon ,biscuits4 ,blanch half a pound of sweet almonds in cold water2 beat them with the whites of six eggs1 first whipped up to a froth2 put in a little at a time as they rise2 the almonds must be very fine4 ,then add one pound of double-refined sugar1 beaten and sifted2 put in1 by degrees1 four ounces of fine flour1 dried well and cold again2 the yolks of six eggs well beaten2 the peels of two large lemons finely grated3 beat these all together about half an hour2 put them in tin pans2 sift on a little sugar4 ,the oven must be pretty quick1 though you keep the door open while you bake them4 ,another way4 ,take three pounds of fine sugar1 and wet it with a spoonful and a half of gum-dragon1 and put in the juice of lemons1 but make the mass as stiff as you can3 mix it well1 and beat it up with white of eggs4 ,when beaten very light1 put in two grains of musk and a great deal of grated lemon2 drop the paste into round papers1 and bake it4 ,ratafia ,biscuits4 ,blanch two ounces of bitter almonds in cold water1 and beat them extremely fine with orange-flower water and rose-water4 ,put in by degrees the whites of five eggs1 first beaten to a light froth4 ,beat it extremely well2 then mix it up with fine sifted sugar to a light paste1 and lay the biscuits on tin plates with wafer paper4 ,make the paste so light that you may take it up with a spoon4 ,lay it in cakes1 and bake them in a rather brisk oven4 ,if you make them with sweet almonds only1 they are almond puffs or cakes4 ,table ,biscuits4 ,flour1 milk1 and sugar1 well mixed together4 ,shape the biscuits with the top of a glass1 and bake them on a tin4 ,blancmange4 ,no4 #a4 ,to one pint of calves' foot or hartshorn jelly add four ounces of almonds blanched and beaten very fine with rose and orange-flower water2 let half an ounce of the almonds be bitter1 but apricot kernels are better4 ,put the almonds and jelly1 mixed by degrees1 into a skillet1 with as much sugar as will sweeten it to your taste4 ,give it two or three boils2 then take it up and strain it into a bowl2 add to it some thick cream3 give it a boil after the cream is in1 and keep it stirred while on the fire4 ,when strained1 put it into moulds4 ,blancmange4 ,no4 #b4 ,boil three ounces of isinglass in a quart of water till it is reduced to a pint2 strain it through a sieve1 and let it stand till cold4 ,take off what has settled at the bottom3 then take a pint of cream1 two ounces of almonds1 and a few bitter ones2 sweeten to your taste4 ,boil all together over the fire1 and pour it into your moulds4 ,a laurel leaf improves it greatly4 ,blancmange4 ,no4 #c4 ,take an ounce of isinglass dissolved over the fire in a quarter of a pint of water1 strain it into a pint of new milk2 boil it1 and strain again2 sweeten to your taste4 ,add a spoonful of orange-flower water and one of mountain4 ,stir it till it is nearly cold1 and put it into moulds4 ,beat a few bitter almonds in it4 ,blancmange4 ,no4 #d4 ,into two quarts of milk put an ounce of isinglass1 an ounce of sugar1 half the peel of a lemon1 and a bit of cinnamon4 ,keep stirring till it boils4 ,dutch ,blancmange4 ,steep an ounce of the best isinglass two hours in a pint of boiling water4 ,take a pint of white wine1 the yolks of eight eggs well beaten1 the juice of four lemons and one ,seville orange1 and the peel of one lemon2 mix them together1 and sweeten to your taste4 ,set it on a clear fire2 keep it stirred till it boils1 and then strain it off into moulds4 ,bread4 ,forty pounds of flour1 a handful of salt1 one quart of yest1 three quarts of water2 stir the whole together in the kneading trough4 ,strew over it a little flour1 and let it stand covered for one hour4 ,knead it and make it into loaves1 and let them stand a quarter of an hour to rise1 before you put them in the oven4 ,diet ,bread1 which keeps moist4 ,three quarters of a pound of lump sugar1 dissolved in a quarter of a pint of water1 half a pound of the best flour1 seven eggs1 taking away the whites of two2 mix the liquid sugar1 when it has boiled1 with the eggs3 beat them up together in a basin with a whisk2 then add by degrees the flour1 beating all together for about ten minutes2 put it into a quick oven4 ,an hour bakes it4 ,tin moulds are the best3 the dimensions for this quantity are six inches in length and four in depth4 ,potato ,bread4 ,boil a quantity of potatoes2 drain them well1 strew over them a small quantity of salt1 and let them remain in the vessel in which they were boiled1 closely covered1 for an hour1 which makes them mealy3 then peel and pound them as smooth as flour4 ,add eight pounds of potatoes to twelve of wheaten flour2 and make it into dough with yest1 in the way that bread is generally made4 ,let it stand three hours to rise4 ,rice ,bread4 ,boil a quarter of a pound of rice till it is quite soft2 then put it on the back of a sieve to drain4 ,when cold1 mix it with three quarters of a pound of flour1 a tea-cupful of milk1 a proper quantity of yest1 and salt4 ,let it stand for three hours2 then knead it very well1 and roll it up in about a handful of flour1 so as to make the outside dry enough to put into the oven4 ,about an hour and a quarter will bake a loaf of this size4 ,when baked1 it will produce one pound fourteen ounces of very good bread2 it is better when the loaves are not made larger than the above-mentioned quantity will produce1 but you may make any quantity by allowing the same proportion for each loaf4 ,this bread should not be cut till it is two days old4 ,rye ,bread4 ,take one peck of wheaten flour1 six pounds of rye flour1 a little salt1 half a pint of good yest1 and as much warm water as will make it into a stiff dough4 ,let it stand three hours to rise before you put it into the oven4 ,a large loaf will take three hours to bake4 ,scotch short ,bread4 ,melt a pound of butter1 pour it on two pounds of flour1 half a tea-cupful of yest1 two ounces of caraway seeds1 one ounce of ,scotch caraways2 sweeten to your taste with lump sugar1 then knead it well together and roll it out1 not too thin2 cut in quarters and pinch it round3 prick it well with a fork4 ,buttered ,loaves4 ,take three quarts of new milk2 put in as much runnet as will turn it2 whey the curds very clean2 break them small with your hands2 put in nine yolks of eggs and one white1 a handful of grated bread1 half a handful of flour1 and a little salt4 ,mix these well together1 working it well with your hands2 roll it into small loaves1 and bake them in a quick oven three quarters of an hour4 ,then take half a pound of butter1 four spoonfuls of clear water1 half a nutmeg sliced very thin1 and a little sugar4 ,set it on a quick fire1 stirring it quickly1 and let it boil till thick4 ,when the loaves are baked1 cut out the top and stir up the crumb with a knife2 then pour some of the butter into each of them1 and cover them up again4 ,strew a little sugar on them3 before you set them in the oven1 beat the yolk of an egg and a little beer together1 and with a feather smear them over with it4 ,egg ,loaf4 ,soak crumb of bread in milk for three hours2 strain it through a sieve2 then put in a little salt1 some candied citron and lemon-peel cut small1 and sugar to your taste4 ,put to your paste the yolks only of six or eight new-laid eggs1 and beat it till the eggs are mixed4 ,whip the whites of the eggs till they are frothed2 add to the other ingredients1 and mix them well4 ,butter the pan or dish in which you bake your loaf4 ,when baked1 turn it out into your dish1 scrape some fine sugar upon it1 and glaze with a hot shovel4 ,buns4 ,no4 #a4 ,two pounds of flour1 a quarter of a pound of butter2 rub the butter in the flour like grated bread2 set it to the fire to dry3 put in one pound of currants and a quarter of a pound of moist sugar1 with a few caraway seeds1 and two spoonfuls of good yest2 make the dough into small buns2 set them to rise half an hour3 you may put two or three eggs in if you like4 ,buns4 ,no4 #b4 ,one pound of fine flour1 two pounds of currants1 a few caraway seeds1 a quarter of a pound of moist sugar1 a pint of new milk1 and two table-spoonfuls of yest2 mix all well together in a stiff paste1 and let it stand half an hour to rise2 then roll them out1 and put them in your tins2 let them stand another half hour to rise before you bake them4 ,the above receipt answers equally well for a cake baked in a tin4 ,buns4 ,no4 #c4 ,take flour1 butter1 and sugar1 of each a quarter of a pound1 four eggs1 and a few caraway seeds4 ,this quantity will make two dozen4 ,bake them on tins4 ,bath ,buns4 ,take a quarter of a pound of loaf sugar finely powdered1 the same quantity of butter1 and nearly double of flour dried before the fire1 a walnut-shell full of caraway-seeds just bruised1 and one egg4 ,work all these up together into a paste1 the thickness of half-a-crown1 and cut it with a tea-cup1 flour a tin2 lay the cakes upon it2 take the white of an egg well beat and frothed2 lay it on them with a feather1 and then grate upon them a little fine sugar4 ,another way4 ,take one pound of fine flour1 dry it well by the fire1 sift it1 and rub into it a pound of butter1 the yolks of four eggs1 the whites of two1 both beaten light1 three spoonfuls of cream1 and the like quantity of white wine and ale yest4 ,let this sponge stand by the fire to rise2 then beat it up extremely well and light with your hand2 grate in a nutmeg2 continue beating till it is ready for the oven2 then add a pound of rough caraway seeds1 keeping a few out to strew on the top of the cakes before they are put into the oven4 ,plain ,buns4 ,take three pounds of flour1 six ounces of butter1 six ounces of sugar sifted fine1 six eggs1 both yolks and whites4 ,beat your eggs till they will not slip off the spoon2 melt the butter in a pint of new milk1 with which mix half a pint of good yest2 strain it into the flour1 and throw in half an ounce of caraway seeds4 ,work the whole up very light2 set it before the fire to rise2 then make it up into buns of the size of a penny roll1 handling them as little as possible4 ,twenty minutes will bake them sufficiently4 ,butter1 to make without churning4 ,tie up cream in a fine napkin1 and then in a coarse cloth1 as you would a pudding3 bury it two feet under ground2 leave it there for twelve hours1 and when you take it up it will be converted into butter4 ,black ,butter4 ,to one quart of black gooseberries put one pint of red currants1 picked into an earthen jar4 ,stop it very close1 and set it in a pot of cold water over the fire to boil till the juice comes out4 ,then strain it1 and to every pint of liquor put a pound of sugar2 boil and skim it till you think it done enough3 put it in flat pots1 and keep it in a dry place4 ,it will either turn out or cut in slices4 ,spanish ,butter4 ,take two gallons of new milk1 boil it1 and1 when you take it off the fire1 put in a quart of cream1 giving it a stir2 then pour it through a sieve into an earthen pan3 lay some sticks over your pan1 and cover it with a cloth2 if you let it stand thus two days1 it will be the better4 ,skim off the cream thick1 and sweeten it to your taste2 you may put in a little orange-flower water1 and whip it well up4 ,cake4 ,five pounds of flour dried1 six pounds of currants1 a quart of boiled cream1 a pound and a half of butter1 twenty eggs1 the whites of six only1 a pint of ale yest1 one ounce of cinnamon finely beaten1 one ounce of cloves and mace also well beaten1 a quarter of a pound of sugar1 a little salt1 half a pound of orange and citron4 ,put in the cream and butter when it is just warm2 mix all well together1 and let it stand before the fire to rise4 ,put it into your hoop1 and leave it in the oven an hour and a quarter4 ,the oven should be as hot as for a manchet4 ,an excellent ,cake4 ,beat half a pound of sifted sugar and the same quantity of fresh butter to a cream1 in a basin made warm2 mixing half a pound of flour well dried1 six eggs1 leaving out four whites1 and one table-spoonful of brandy4 ,the butter is to be beaten in first1 then the flour1 next the sugar1 the eggs1 and lastly1 the brandy4 ,currants or caraways may be added at pleasure4 ,it must be beaten an hour1 and put in the oven immediately4 ,a great ,cake4 ,take six quarts of fine flour dried in an oven1 six pounds of currants1 five pounds of butter1 two pounds and a half of sugar1 one pound of citron1 three quarters of a pound of orange-peel1 and any other sweetmeat you think proper2 a pound of almonds ground very small1 a few coriander seeds beat and sifted1 half an ounce of mace1 four nutmegs1 sixteen eggs1 six of the whites1 half a pint of sack1 and half a pint of ale yest4 ,light ,cake4 ,one pound of the finest flour1 one ounce of powdered sugar1 five ounces of butter1 three table-spoonfuls of fresh yest4 ,a nice ,cake4 ,take nine eggs2 beat the yolks and whites separately2 the weight of eight eggs in sugar1 and five in flour3 whisk the eggs and the sugar together for half an hour2 then put in the flour1 just before the oven is ready to bake it4 ,both the sugar and the flour must be sifted and dried4 ,a ,plain ,cake4 ,take a pound of flour1 well dried and sifted2 add to it one pound of sugar also dried and sifted2 take one pound of butter1 and work it in your hands till it is like cream2 beat very light the yolks of ten eggs and six whites4 ,mix all these by degrees1 beating it very light1 and a little sack and brandy4 ,it must not stand to rise4 ,if you choose fruit1 add one pound of currants1 washed1 picked1 and dried4 ,a very rich ,cake4 ,two pounds and a half of fresh butter1 twenty-four eggs1 three-pounds of flour1 one pound and a half of sugar1 one ounce of mixed spice1 four pounds of currants1 half a jar of raisins1 half of sweet almonds1 a quarter of a pound of citron1 three quarters of orange and lemon1 one gill of brandy1 and one nutmeg4 ,first work the butter to a cream2 then beat the sugar well in2 whisk the eggs half an hour2 mix them with the butter and sugar2 put in the spice and flour2 and1 when the oven is ready1 mix in the brandy1 fruit1 and sweetmeats4 ,it will take one hour and a half beating4 ,let it bake three hours4 ,cake without butter4 ,beat up eight eggs for half an hour4 ,have ready powdered and sifted one pound of loaf sugar2 shake it in1 and beat it half an hour longer4 ,put to it a quarter of a pound of sweet almonds beat fine with orange-flower water2 grate the rind of a lemon into the almonds1 and squeeze in the juice4 ,mix all together4 ,just before you put it in the oven1 add a quarter of a pound of dry flour2 rub the hoop or tin with butter4 ,an hour and a half will bake it4 ,another4 ,take ten eggs and the whites of five2 whisk them well1 and beat in one pound of finely sifted sugar1 and three quarters of a pound of flour3 the flour to be put in just before the cake is going to the oven4 ,almond ,cake4 ,take a pound of almonds2 blanch them in cold water1 and beat them as small as possible in a stone mortar with a wooden pestle1 putting in1 as you beat them1 some orange-flower water4 ,then take twelve eggs1 leaving out half of the whites2 beat them well2 put them to your almonds1 and beat them together1 above an hour1 till it becomes of a good thickness4 ,as you beat it1 sweeten it to your taste with double-refined sugar powdered1 and when the eggs are put in add the peel of two large lemons finely rasped4 ,when you beat the almonds in the mortar with orange-water1 put in by degrees about four spoonfuls of citron water or ratafia of apricots1 or1 for want of these1 brandy and sack mixed together1 two spoonfuls of each4 ,the cake must be baked in a tin pan2 flour the pan before you put the cake into it4 ,to try if it is done enough1 thrust a straw through it1 and if the cake sticks to the straw it is not baked enough2 let it remain till the straw comes out clean4 ,another4 ,take twelve eggs1 leaving out half the whites2 beat the yolks by themselves till they look white2 put to them by degrees one pound of fine sifted sugar2 put in1 by a spoonful at a time1 three quarters of a pound of fine flour1 well dried and sifted1 with the whites of the eggs well beaten1 and continue this till all the flour and the whites are in4 ,then beat very fine half a pound of fine almonds1 with sack and brandy1 to prevent their oiling2 stir them into the cake4 ,bake it three quarters of an hour4 ,ratafia cake is made in the same manner1 only keep out two ounces of the almonds1 and put in their stead two of apricot kernels2 if you have none1 use bitter almonds4 ,almond ,cakes4 ,take one pound of almonds1 blanch them2 then take one pound of double-refined sugar1 beaten very small2 crack the almonds1 one by one1 upon the tops2 put them into the sugar2 mix them1 and then beat them well together till they will work like paste4 ,make them into round cakes2 take double-refined sugar1 pounded and sifted1 beat together with the white of an egg1 and1 when the cakes are hardened in the oven1 take them out1 and cover one side with sugar with a feather2 then put them into the oven again1 and1 when one side is hardened1 take them out and do the same on the other side4 ,set them in again to harden1 and afterwards lay them up for use4 ,clear ,almond ,cakes4 ,take the small sort of almonds2 steep them in cold water till they will blanch1 and as you blanch them throw them into water4 ,wipe them dry1 and beat them in a stone mortar1 with a little rose-water1 and as much double-refined sugar1 sifted1 as will make them into clear paste4 ,roll them into any size you please2 then dry them in an oven after bread has been drawn1 so that they may be dry on both sides2 when they are cold1 make a candy of sugar2 wet it a little with rose-water2 set it on the fire2 stir it till it boils1 then take it off1 and let it cool a little4 ,with a feather spread it over the cakes on one side2 lay them upon papers on a table2 take the lid of a baking-pan1 put some coals on it1 and set it over the cakes to raise the candy quickly4 ,when they are cold1 turn the other side1 and serve it in the same manner4 ,apple ,cake4 ,take one pound and a half of white sugar1 two pounds of apples1 pared and cut thin1 and the rind of a large lemon2 put a pint of water to the sugar1 and boil it to a syrup2 put the apples to it1 and boil it quite thick4 ,put it into a mould to cool1 and send it cold to table1 with a custard1 or cream poured round it4 ,another4 ,one pound of apples cut and cored1 one pound of sugar put to a quarter of a pint of water1 so as to clarify the sugar1 with the juice and peel of a lemon1 and a little ,seville orange4 ,boil it till it is quite stiff2 put it in a mould2 when cold it will turn out4 ,you may put it into a little warm water to keep it from breaking when taken out4 ,apricot ,clear ,cakes4 ,make a strong apple jelly1 strain it1 and put apricots into it to boil4 ,slit the apricots well1 cover them with sugar1 and boil them clear4 ,strain them1 and put them in the candy when it is almost boiled up2 and then put in your jelly1 and scald it4 ,biscuit ,cake4 ,take eggs according to the size of the cake1 weigh them1 shells and all2 then take an equal weight of sugar1 sifted very fine1 and half the weight of fine flour1 well dried and sifted4 ,beat the whites of the eggs to snow2 then put the yolks in another pan2 beat them light1 and add the sugar to them by degrees4 ,beat them until very light2 then put the snow1 continuing to beat2 and at last add by degrees the flour4 ,season with lemon-peel grated1 or any peel you like2 bake it in a slow oven1 but hot enough to make it rise4 ,bread ,cake4 ,take two pounds of flour1 a quarter of a pound of butter1 four eggs1 one spoonful of good yest1 half a pound of currants1 half a pound of ,lisbon sugar1 some grated lemon-peel1 and nutmeg4 ,melt the butter and sugar in a sufficient quantity of new milk to make it of a proper stiffness4 ,set it to rise for two hours and a half before the fire1 and bake it in an earthen pan or tin in a quick oven1 of a light brown4 ,caraway seeds may be added--two ounces to the above quantity4 ,breakfast ,cakes4 ,to a pound of fine flour take two ounces of fresh butter1 which rub very well in with a little salt4 ,beat an egg smooth1 and mix a spoonful of light yest with a little warm milk4 ,mix as much in the flour as will make a batter proper for fritters2 then beat it with your hand till it leaves the bottom of the bowl in which it is made4 ,cover it up for three or four hours2 then add as much flour as will form a paste proper for rolling up2 make your cakes half an hour before you put them into the oven2 prick them in the middle with a skewer1 and bake them in a quick oven a quarter of an hour4 ,excellent ,breakfast ,cakes4 ,water the yest well that it may not be bitter2 change the water very often2 put a very little sugar and water to it just as you are going to use it2 this is done to lighten and set it fermenting4 ,as soon as you perceive it to be light1 mix up with it new milk warmed1 as if for other bread2 put no water to it2 about one pound or more of butter to about sixteen or eighteen cakes1 and a white of two of egg1 beat very light2 mix all these together as light as you can2 then add flour to it1 and beat it at least a quarter of an hour1 until it is a tough light dough4 ,put it to the fire and keep it warm1 and warm the tins on which the cakes are to be baked4 ,when the dough has risen1 and is light1 beat it down1 and put it to the fire again to rise1 and repeat this a second time2 it will add much to the lightness of the cakes4 ,make them of the size of a saucer1 or thereabouts1 and not too thick1 and bake them in a slow oven4 ,the dough1 if made a little stiffer1 will be very good for rolls2 but they must be baked in a quicker oven4 ,bath ,breakfast ,cakes4 ,a pint of thin cream1 two eggs1 three spoonfuls of yest1 and a little salt4 ,mix all well together with half a pound of flour4 ,let it stand to rise before you put it in the oven4 ,the cakes must be baked on tins4 ,butter ,cake4 ,take four pounds of flour1 one pound of currants1 three pounds of butter1 fourteen eggs1 leaving out the whites1 half an ounce of mace1 one pound of sugar1 half a pint of sack1 a pint of ale yest1 a quart of milk boiled4 ,take it off1 and let it cool4 ,rub the butter well in the floor2 put in the sugar and spice1 with the rest of the ingredients2 wet it with a ladle1 and beat it well together4 ,do not put the currants till the cake is ready to go into the oven4 ,butter the dish1 and heat the oven as hot as for wheaten bread4 ,you must not wet it till the oven is ready4 ,caraway ,cake4 ,no4 #a4 ,melt two pounds of fresh butter in tin or silver2 let it stand twenty-four hours2 then rub into it four pounds of fine flour1 dried4 ,mix in eight eggs1 and whip the whites to a froth1 a pint of the best yest1 and a pint of sack1 or any fine strong sweet wine4 ,put in two pounds of caraway seeds4 ,mix all these ingredients thoroughly2 put the paste into a buttered pan1 and bake for two hours and a half4 ,you may mix with it half an ounce of cloves and cinnamon4 ,caraway ,cake4 ,no4 #b4 ,take a quart of flour1 a quarter of a pint of good ale yest1 three quarters of a pound of fresh butter1 one quarter of a pound of almonds1 three quarters of a pound of caraway comfits1 a handful of sugar1 four eggs1 leaving out two of the whites1 new milk1 boiled and set to cool1 citron1 orange1 and lemon-peel1 at your discretion1 and two spoonfuls of sack4 ,first rub your flour and yest together1 then rub in the butter1 and make it into a stiff batter with the milk1 eggs1 and sack2 and1 when you are ready to put it into the oven1 add the other ingredients4 ,butter your hoop and the paper that lies under4 ,this cake will require about three quarters of an hour baking2 if you make it larger1 you must allow more time4 ,caraway ,cake4 ,no4 #c4 ,take four quarts of flour1 well dried1 and rub into it a pound and a quarter of butter4 ,take a pound of almonds1 ground with rose-water1 sugar1 and cream1 half an ounce of mace1 and a little cinnamon1 beaten fine1 half a pound of citron1 six ounces of orange-peel1 some dried apricots1 twelve eggs1 four of the whites only1 half a pound of sugar1 a pint of ale yest1 a little sack1 and a quart of thick cream1 well boiled4 ,when your cream is nearly cold1 mix all these ingredients well together with the flour2 set the paste before the fire to rise2 put in three pounds of double-sugared caraways1 and let it stand in the hoop an hour and a quarter before it is put into the oven4 ,small ,caraway ,cakes4 ,take one quart of fine flour1 fourteen ounces of butter1 five or six spoonfuls of ale yest1 three yolks of eggs1 and one white2 mix all these together1 with so much cream as will make it into a paste2 lay it before the fire for half an hour2 add to it a handful of sugar1 and half a pound of caraway comfits2 and when you have worked them into long cakes1 wash them over with rose-water and sugar1 and pick up the top pretty thick with the point of a knife4 ,your oven must not be hotter than for manchet4 ,cocoa-nut ,cakes4 ,grate the cocoa-nut on a fine bread grater2 boil an equal quantity of loaf-sugar1 melted with six table-spoonfuls of rose-water2 take off all the scum2 throw in the grated cocoa-nut1 and let it heat thoroughly in the syrup1 and keep constantly stirring1 to prevent its burning to the bottom of the pan4 ,have ready beaten the yolks of eight eggs1 with two table-spoonfuls of rose-water2 throw in the cocoa-nut by degrees1 and keep beating it with a wooden slice one hour2 then fill your pans1 and send them to the oven immediately1 or they will be heavy4 ,currant clear ,cakes4 ,take the currants before they are very ripe1 and put them into water1 scarcely enough to cover them2 when they have boiled a little while1 strain them through a woollen bag2 put a pound and a quarter of fine sugar1 boiled to a candy2 then put a pint of the jelly1 and make it scalding hot3 put the whole into pots to dry1 and1 when jellied1 turn them on glasses4 ,egg ,cake4 ,beat eight eggs1 leaving out half the whites1 for half an hour2 half a pound of lump-sugar1 pounded and sifted1 to be put in during that time2 then1 by degrees1 mix in half a pound of flour4 ,bake as soon after as possible4 ,butter the tin4 ,enamelled ,cake4 ,beat one pound of almonds1 with three quarters of a pound of fine sugar1 to a paste2 then put a little musk1 and roll it out thin4 ,cut it in what shape you please1 and let it dry4 ,then beat up isinglass with white of eggs1 and cover it on both sides4 ,epsom ,cake4 ,half a pound of butter beat to a cream1 half a pound of sugar1 four eggs1 whites and yolks beat separately1 half a quartern of ,french roll dough1 two ounces of caraway seeds1 and one tea-spoonful of grated ginger3 if for a plum-cake1 a quarter of a pound of currants4 ,ginger ,cakes4 ,to a pound of sugar put half an ounce of ginger1 the rind of a lemon1 and four large spoonfuls of water4 ,stir it well together1 and boil it till it is a stiff candy2 then drop it in small cakes on a wet table4 ,ginger or ,hunting ,cakes4 ,no4 #a4 ,take three pounds of flour1 two pounds of sugar1 one pound of butter1 two ounces of ginger1 pounded and sifted fine1 and a nutmeg grated4 ,rub these ingredients very fine in the flour1 and wet it with a pint of cream1 just warm1 sufficiently to roll out into thin cakes4 ,bake them in a slack oven4 ,ginger or ,hunting ,cakes4 ,no4 #b4 ,rub half a pound of butter into a pound of flour2 add a quarter of a pound of powder-sugar1 one ounce of ginger1 beat and sifted1 the yolks of three eggs1 and one gill of cream4 ,a slow fire does them best4 ,ginger or ,hunting ,cakes4 ,no4 #c4 ,one ounce of butter1 one ounce of sugar1 twelve grains of ginger1 a quarter of a pound of flour1 and treacle sufficient to make it into a paste2 roll it out thin1 and bake it4 ,gooseberry clear ,cakes4 ,take the gooseberries very green2 just cover them with water1 and1 when they are boiled and mashed1 strain them through a sieve or woollen bag1 and squeeze it well4 ,then boil up a candy of a pound and a quarter of fine sugar to a pint of the jelly2 put it into pots to dry in a stove1 and1 when they jelly1 turn them out on glasses4 ,jersey ,cake4 ,to a pound of flour take three quarters of a pound of fresh butter beaten to a cream1 three quarters of a pound of lump sugar finely pounded1 nine eggs1 whites and yolks beaten separately1 nutmeg to your taste4 ,add a glass of brandy4 ,jersey ,merveilles4 ,one pound of flour1 two ounces of butter1 the same of sugar1 a spoonful of brandy1 and five eggs4 ,when well mixed1 roll out and make into fancy shapes1 and boil in hot lard4 ,the ,jersey shape is a true-lover's knot4 ,london ,wigs4 ,take a quarter of a peck of flour2 put to it half a pound of sugar1 and as much caraways1 smooth or rough1 as you like2 mix these1 and set them to the fire to dry4 ,then make a pound and half of butter hot over a gentle fire2 stir it often1 and add to it nearly a quart of milk or cream2 when the butter is melted in the cream1 pour it into the middle of the flour1 and to it add a couple of wine-glasses of good white wine1 and a full pint and half of very good ale yest2 let it stand before the fire to rise1 before you lay your cakes on the tin plates to bake4 ,onion ,cake4 ,slice onions thin2 set them in butter till they are soft1 and1 when they are cold1 put into a pan to a quart basin of these stewed onions three eggs1 three spoonfuls of fine dried bread crumbs1 salt1 and three spoonfuls of cream4 ,put common pie-crust in a tin2 turn it up all round1 like a cheesecake1 and spread the onions over the cake2 beat up an egg1 and with a brush spread it in1 and bake it of a fine yellow4 ,orange ,cakes4 ,put the ,seville oranges you intend to use into water for two days4 ,pare them very thick1 and boil the rind tender4 ,mince it fine2 squeeze in the juice2 take out all the meat from the strings and put into it4 ,then take one-fourth more than its weight in double-refined sugar2 wet it with water1 and boil it almost to sugar again4 ,cool it a little2 put in the orange1 and let it scald till it looks clear and sinks in the syrup1 but do not let it boil4 ,put it into deep glass plates1 and stove them till they are candied on the tops4 ,turn them out1 and shape them as you please with a knife4 ,continue to turn them till they are dry2 keep them so1 and between papers4 ,lemon cakes are made in the same way1 only with half the juice4 ,another way4 ,take three large oranges2 pare and rub them with salt2 boil them tender and cut them in halves2 take out the seeds2 then beat your oranges1 and rub them through a hair sieve till you have a pound2 add one pound and a quarter of double-refined sugar1 boiled till it comes to the consistency of sugar1 and put in a pint of strong juice of pippins and juice of lemon2 keep stirring it on the fire till the sugar is completely melted4 ,orange ,clove ,cake4 ,make a very strong jelly of apples1 and to every pint of jelly put in the peel of an orange4 ,set it on a quick fire1 and boil it well2 then run it through a jelly-bag and measure it4 ,to every pint take a pound of fine sugar2 set it on the fire1 make it scalding hot1 and strain it from the scum4 ,take the orange-peel1 boiled very tender1 shred it very small1 and put it into it2 give it another scald1 and serve it out4 ,lemon clove cake may be done the same way1 but you must scald the peel before the sugar is put in4 ,orange-flower ,cakes4 ,dip sugar in water1 and let it boil over a quick fire till it is almost dry sugar again4 ,to half a pound of sugar1 when it is perfectly clear1 add seven spoonfuls of water2 then put in the orange-flowers3 just give the mixture a boil up2 drop it on china or silver plates1 and set them in the sun till the cakes are dry enough to be taken off4 ,plum ,cake4 ,no4 #a4 ,take eight pounds and three quarters of fine flour well dried and sifted1 one ounce of beaten mace1 one pound and a half of sugar4 ,mix them together1 and take one quart of cream and six pounds of butter1 put together1 and set them over the fire till the butter is melted4 ,then take thirty-three eggs1 one quart of yest1 and twelve spoonfuls of sack2 put it into the flour1 stir it well together1 and1 when well mixed1 set it before the fire to rise for an hour4 ,then take ten pounds of currants washed and dried1 and set them to dry before the fire1 one pound of citron minced1 one pound of orange and lemon-peel together1 sliced4 ,when your oven is ready1 stir your cake thoroughly2 put in your sweetmeats and currants2 mix them well in1 and put into tin hoops4 ,the quantity here given will make two large cakes1 which will take two hours' baking4 ,plum ,cake4 ,no4 #b4 ,one pound of fine flour well dried and sifted1 three quarters of a pound of fine sugar1 also well dried and sifted4 ,work one pound to a cream with a noggin of brandy2 then add to it by degrees your sugar1 continuing to beat it very light4 ,beat the yolks of ten eggs extremely light2 then put them into the butter and sugar1 a spoonful at a time2 beat the whites very light1 and when you add the flour1 which should be by degrees1 put in the whites a spoonful at a time2 add a grated nutmeg and a little beaten mace1 and a good pound of currants1 washed1 dried1 and picked1 with a little of the flour rubbed about them4 ,work them into the cake4 ,cut in thin slices a quarter of a pound of blanched almonds1 and two ounces of citron and candied orange-peel4 ,between every layer of cake1 as you put it into the hoop1 put in the sweetmeats1 and bake it two hours4 ,plum ,cake4 ,no4 #c4 ,rub one pound of butter into two pounds of flour2 take one pound of sugar1 one pound of currants1 and mix them with four eggs2 make them into little round cakes1 and bake them on tins4 ,half this quantity is sufficient to make at a time4 ,clear ,plum ,cake4 ,make apple jelly rather strong1 and strain it through a woollen bag4 ,put as many white pear plums as will give a flavour to the jelly2 let it boil2 strain it again through the bag1 and boil up as many pounds of fine sugar for a candy as you had pints of jelly2 and when your sugar is boiled very high1 add your jelly2 just scald it over the fire2 put it in little pots1 and let it stand with a constant fire4 ,portugal ,cakes4 ,put one pound of fine sugar1 well beaten and sifted1 one pound of fresh butter1 five eggs1 and a little beaten mace1 into a flat pan3 beat it up with your hand until it is very light2 then put in by degrees one pound of fine flour well dried and sifted1 half a pound of currants picked1 washed1 and well dried2 beat them together till very light2 bake them in heart pans in a slack oven4 ,potato ,cakes4 ,roast or bake mealy potatoes1 as they are drier and lighter when done that way than boiled2 peel them1 and beat them in a mortar with a little cream or melted butter2 add some yolks of eggs1 a little sack1 sugar1 a little beaten mace1 and nutmeg3 work it into a light paste1 then make it into cakes of what shape you please with moulds4 ,fry them brown in the best fresh butter2 serve them with sack and sugar4 ,pound ,cake4 ,take a pound of flour and a pound of butter2 beat to a cream eight eggs1 leaving out the whites of four1 and beat them up with the butter4 ,put the flour in by degrees1 one pound of sugar1 a few caraway seeds1 and currants1 if you like2 half a pound will do4 ,another4 ,take half a pound of butter1 and half a pound of powdered lump-sugar2 beat them till they are like a cream4 ,then take three eggs1 leaving out the whites of two2 beat them very well with a little brandy2 then put the eggs to the butter and sugar2 beat it again till it is come to a cream4 ,shake over it half a pound of dried flour2 beat it well with your hand2 add half a nutmeg1 half an ounce of caraway seeds1 and what sweetmeat you please4 ,butter the mould well4 ,pound ,davy4 ,beat up well ten eggs and half a pound of sugar with a little rose-water2 mix in half a pound of flour1 and bake it in a pan4 ,clear ,quince ,cakes4 ,take the apple quince1 pare and core it2 take as many apples as quinces2 just cover them with water1 and boil till they are broken4 ,strain them through a sieve or woollen bag1 and boil up to a candy as many pounds of sugar as you have of jelly1 which put in your jelly2 just let it scald over the fire1 and put it into paste in a stove4 ,the paste is made thus3 ,scald quinces in water till they are tender2 then pare and scrape them fine with a knife and put them into apple jelly2 let it stand till you think the paste sufficiently thickened1 then boil up to a candy as many pounds of sugar as you have of paste4 ,ratafia ,cakes4 ,bitter and sweet almonds1 of each a quarter of a pound1 blanched and well dried with a napkin1 finely pounded with the white of an egg2 three quarters of a pound of finely pounded sugar mixed with the almonds4 ,have the whites of three eggs beat well1 and mix up with the sugar and almonds2 put the mixture with a tea-spoon on white paper1 and bake it in a slow heat2 when the cakes are cold1 they come off easily from the paper4 ,when almonds are pounded1 they are generally sprinkled with a little water1 otherwise they become oily4 ,instead of water take to the above the white of an egg or a little more2 to the whole of the above quantity the whites of four eggs are used4 ,rice ,cake4 ,ground rice1 flour and loaf-sugar1 of each six ounces1 eight eggs1 leaving out five of the whites1 the peel of a lemon grated3 beat all together half an hour1 and bake it three quarters of an hour in a quick oven4 ,another4 ,take one pound of sifted rice flour1 one pound of fine sugar finely beaten and sifted1 and sixteen eggs1 leaving out half the whites2 beat them a quarter of an hour at least1 separately2 then add the sugar1 and beat it with the eggs extremely well and light4 ,when they are as light as possible1 add by degrees the rice-flour2 beat them all together for an hour as light as you can4 ,put in a little orange-flower water1 or brandy1 and candied peel1 if you like2 the oven must not be too hot4 ,rock ,cakes4 ,one pound of flour1 half a pound of clarified butter1 half a pound of currants1 half a pound of sugar2 mix and pinch into small cakes4 ,royal ,cakes4 ,take three pounds of very fine flour1 one pound and a half of butter1 and as much currants1 seven yolks and three whites of eggs1 a nutmeg grated1 a little rose-water1 one pound and a half of sugar finely beaten2 knead it well and light1 and bake on tins4 ,savoy or ,sponge ,cake4 ,take twelve new-laid eggs1 and their weight in double refined sugar2 pound it fine1 and sift it through a lawn sieve2 beat the yolks very light1 and add the sugar to them by degrees2 beat the whole well together till it is extremely light4 ,whisk the whites of the eggs to a strong froth2 then mix all together by adding the yolks and the sugar to the whites4 ,have ready the weight of seven eggs in fine flour very well dried and sifted2 stir it in by degrees1 and grate in the rind of a lemon4 ,butter a mould well1 and bake in a quick oven4 ,about half an hour or forty minutes will do it4 ,another4 ,take one pound of ,jordan and two ounces of bitter almonds2 blanch them in cold water1 and beat them very fine in a mortar1 adding orange-flower and rose-water as you beat them to prevent their oiling4 ,then beat eighteen eggs1 the whites separately to a froth1 and the yolks extremely well1 with a little brandy and sack4 ,put the almonds when pounded into a dry1 clean1 wooden bowl1 and beat them with your hand extremely light1 with one pound of fine dried and sifted sugar2 put the sugar in by degrees1 and beat it very light1 also the peels of two large lemons finely grated4 ,put in by degrees the whites of the eggs as they rise to a froth1 and in the same manner the yolks1 continuing to beat it for an hour1 or until it is as light as possible4 ,an hour will bake it2 it must be a quick oven2 you must continue to beat the cake until the oven is ready for it4 ,seed ,cake4 ,no4 #a4 ,heat a wooden bowl1 and work in three pounds of butter with your hands1 till it is as thin as cream2 then work in by degrees two pounds of fine sugar sifted1 and eighteen eggs well beaten1 leaving out four of the whites2 put the eggs in by degrees4 ,take three pounds of the finest flour1 well dried and sifted1 mixed with one ounce and a half of caraway seeds1 one nutmeg1 and a little mace2 put them in the flour as you did the sugar1 and beat it well up with your hands2 put it in your hoop2 and it will take two hours' baking4 ,you may add sweetmeats if you like4 ,the dough must be made by the fire1 and kept constantly worked with the hands to mix it well together4 ,if you have sweetmeats1 put half a pound of citron1 a quarter of a pound of lemon-peel1 and put the dough lightly into the hoop1 just before you send it to the oven1 without smoothing it at top1 for that makes it heavy4 ,seed ,cake4 ,no4 #b4 ,take a pound and a half of butter2 beat it to a cream with your hand or a flat stick2 beat twelve eggs1 the yolks in one pan and the whites in another1 as light as possible1 and then beat them together1 adding by degrees one pound and a half of well dried and sifted loaf-sugar1 and a little sack and brandy4 ,when the oven is nearly ready1 mix all together1 with one pound and a half of well dried and sifted flour1 half a pound of sliced almonds1 and some caraway seeds3 beat it well with your hand before you put it into the hoop4 ,seed ,cake4 ,no4 #c1 called ,borrow ,brack4 ,melt one pound and a half of butter in a quart of milk made warm4 ,mix fourteen eggs in half a pint of yest4 ,take half a peck of flour1 and one pound of sugar1 both dried and sifted1 four ounces of caraway seeds1 and two ounces of beaten ginger4 ,mix all well together4 ,first put the eggs and the yest to the flour1 then add the butter and the milk4 ,make it into a paste of the substance of that for ,french bread2 if not flour enough add what is sufficient2 and if too much1 put some warm new milk4 ,let it stand for above half an hour at the fire1 before you make it up into what form you please4 ,shrewsbury ,cakes4 ,take three pounds and a half of fresh butter1 work the whey and any salt that it may contain well out of it4 ,take four pounds of fine flour well dried and sifted1 one ounce of powdered cinnamon1 five eggs well beaten1 and two pounds of loaf-sugar well dried and sifted4 ,put them all into the flour1 and work them well together into a paste4 ,make it into a roll2 cut off pieces for cakes and work them well with your hands4 ,this quantity will make above six dozen of the size of those sold at ,shrewsbury4 ,they require great care in baking2 a short time is sufficient1 and the oven must not be very hot4 ,sponge ,cake4 ,take seven eggs1 leaving out three whites2 beat them well with a whisk2 then take three quarters of a pound of lump-sugar beat fine3 put to it a quarter of a pint of boiling water1 and pour it to the eggs2 then beat it half an hour or more2 when you are just going to put it in the oven1 add half a pint of flour well dried4 ,you must not beat it after the flour is in4 ,put a paper in the tin4 ,a quick oven will bake this quantity in an hour4 ,it must not be beaten with a spoon1 as it will make it heavy4 ,another4 ,take twelve eggs1 leaving out half the whites2 beat them to froth2 shake in one pound of lump-sugar1 sifted through a fine sieve1 and three quarters of a pound of flour well dried2 put in the peel of two lemons grated and the juice of one2 beat all well in with a fork4 ,sugar ,cakes4 ,take half a pound of sugar1 half a pound of butter1 two ounces of flour1 two eggs1 but the white of one only1 a little beaten mace1 and a little brandy4 ,mix all together into a paste with your hands2 make it into little cakes1 and bake them on tins4 ,you may put in six ounces of currants1 if you like4 ,little ,sugar ,cakes4 ,take double-refined sugar and sift it very fine2 beat the white of an egg to a froth2 take gum-dragon that has been steeped in juice of lemon or orange-flower water1 and some ambergris finely beaten with the sugar4 ,mix all these together in a mortar1 and beat it till it is very white2 then roll it into small knobs1 or make it into small loaves4 ,lay them on paper well sugared1 and set them into a very gentle oven4 ,sweet ,cakes4 ,take half a pound of butter1 and beat it with a spoon till it is quite soft2 add two eggs1 well beaten1 half a pound of currants1 half a pound of powdered sugar1 and a pound of flour1 mixed by degrees with the butter4 ,drop it on1 and bake them4 ,blanched almonds1 powdered to paste1 instead of currants1 are excellent4 ,tea ,cakes4 ,take loaf sugar1 finely powdered1 and butter1 of each a quarter of a pound1 about half a pound of flour1 dried before the fire1 a walnut-shellful of caraway seeds1 just bruised1 and one egg4 ,work all together into a paste1 adding a spoonful of brandy4 ,roll the paste out to the thickness of a half-crown1 and cut it with a tea-cup4 ,flour a tin1 and lay the cakes upon it4 ,take the white of an egg1 well beaten and frothed1 dip a feather in this1 and wash them over1 and then grate upon them a little fine sugar4 ,put them into a slackish oven1 till they are of a very pale brown4 ,dry ,tea ,cakes4 ,boil two ounces of butter in a pint of skimmed milk2 let it stand till it is as cold as new milk2 then put to it a spoonful of light yest1 a little salt1 and as much flour as will make it a stiff paste4 ,work it as much1 or more1 than you would do brown bread2 let it lie half an hour to rise2 then roll it into thin cakes2 prick them very well quite through1 to prevent their blistering1 and bake them on tin plates in a quick oven4 ,to keep crisp1 they must be hung up in the kitchen1 or where there is a constant fire4 ,thousand ,cake4 ,one pound of flour1 half a pound of butter1 six ounces of sugar1 five eggs1 leaving out three whites2 rub the flour1 butter1 and sugar1 well together2 pour the eggs into it2 work it up well2 roll it out thin1 and cut them with a glass of what size you please4 ,tunbridge ,cakes4 ,one pound and a half of flour1 one pound of butter2 rub the butter into the flour2 strew in a few caraways1 and add the yolks of two eggs1 first beaten1 and as much water as will make it into a paste3 roll it out thin1 and prick it with a jagging iron2 run the cakes into what shape you please1 or cut them with a glass4 ,just as you put them into the oven1 sift sugar on them1 and a very little when they come out4 ,the oven must be as hot as for manchets4 ,bake them on paper4 ,veal ,cake4 ,take thin slices of veal1 and fat and lean slices of ham1 and lay the bottom of a basin or mould with one slice of each in rows4 ,chop some sweet-herbs very small1 and fill the basin with alternate layers of veal and ham1 sprinkling every layer with the herbs4 ,season to your taste2 and add some hard yolks of eggs4 ,when the basin is full1 pour in some gravy4 ,put a plate on the top1 and a weight on it to keep the meat close4 ,bake it about an hour and a half1 and do not turn it out till next day4 ,yorkshire ,cakes4 ,take two pounds of flour1 three ounces of butter1 the yolks of two eggs1 three spoonfuls of yest that is not bitter2 melt the butter in half a pint of milk2 then mix them all well together2 let it stand one hour by the fire to rise2 then roll the dough into cakes pretty thin4 ,set them a quarter of an hour longer to the fire to rise2 bake them on tins in a moderate oven2 toast and butter them as you do muffins4 ,calves' ,foot ,jelly4 ,no4 #a4 ,to two calves' feet put a gallon of water1 and boil it to two quarts2 run it through a sieve1 and let it stand till it is cold2 then take off all the fat1 and put the jelly in a pan1 with a pint of white wine1 the juice of two lemons1 sugar to your taste1 and the whites of six eggs4 ,stir these together near half an hour1 then strain it through a jelly-bag2 put a piece of lemon-peel in the bag2 let it pass through the bag till it is clear4 ,if you wish this jelly to be very clear and strong1 add an ounce of isinglass4 ,calves' ,foot ,jelly4 ,no4 #b4 ,boil four calves' feet in three quarts of water for three or four hours1 or till they will not hold together1 now and then skimming off the fat4 ,the liquor must be reduced to a quart4 ,when you have quite cleared it from the fat1 which must be done by papering it over1 add to it nearly a bottle of white wine1 sherry is the best1 the juice of four or five lemons1 the peel also pared very thin1 so that no white is left on it1 and sugar to your taste4 ,then beat up six whites of eggs to a stiff froth1 and with a whisk keep stirring it over the fire till it boils4 ,then pour it into the jelly-bag1 and keep changing it till it comes clear4 ,this quantity will produce about a quart of jelly strong enough to turn out of moulds4 ,calves' ,foot ,jelly4 ,no4 #c4 ,take two feet to two quarts of water2 reduce it to three pints of jelly4 ,then add the juice and peel of four lemons1 one ounce of isinglass1 the shells and whites of four eggs1 a little cinnamon1 mace1 and allspice1 and a good half pint of ,madeira4 ,calves' ,foot ,jelly4 ,no4 #d4 ,stew a calf's foot slowly to a jelly4 ,melt it with a little wine1 sugar1 and lemon-peel4 ,cheese1 to make4 ,strain some milk into a cheese tub1 as warm as you can from the cow2 put into it a large quantity of strong runnet1 about a spoonful to sixty quarts2 stir it well with a fleeting dish2 and cover it close with a wooden cover1 made to fit your tub4 ,about the middle of ,june1 let it stand thus three quarters of an hour1 in hotter weather less1 in cold weather somewhat longer4 ,when it is come1 break it pretty small with a dish1 and stir it gently till it is all come to a curd2 then press it down gently with your dish and hand1 so that the whey do not rise over it white2 after the whey is pretty well drained and the curd become tolerably hard1 break it into a vat very small1 heaped up as high as possible1 and press it down1 at first gently and then harder1 with your hands1 till as much whey as possible can be got out that way1 and yet the curd continues at least two inches above the vat2 otherwise the cheese will not take press1 that is1 will be sour1 and full of eyes and holes4 ,then put the curd into one end of a good flaxen cloth1 and cover it with the other end1 tucking it in with a wooden cheese knife1 so as to make it lie smooth and keep the curd quite in2 then press it with a heavy weight or in a press1 for five or six hours1 when it will be fit to turn into a dry cloth1 in which press it again for four hours4 ,then take it out1 salt it well over1 or it will become maggoty1 and put it into the vat again for twelve hours4 ,take it out2 salt it a second time2 and leave it in a tub or on a dresser four days1 turning it every day4 ,this done1 wash it with cold water1 wipe it with a dry cloth1 and store it up in your cheese-loft1 turning and wiping it every day till it is quite dry4 ,the reason of mouldiness1 cracks1 and rottenness within1 is the not well pressing1 turning1 or curing1 the curd and cheese4 ,the best ,cheese in the world4 ,to make a cheese in the style of ,stilton cheese1 only much better1 take the new milk of seven cows1 with the cream from the milk of seven cows4 ,heat a gallon of water scalding hot1 and put into it three or four handfuls of marigolds bruised a little2 strain it into the tub containing the milk and cream1 and put to it some runnet1 but not so much as to make it come very hard4 ,put the curd into a sieve to drain2 do not break it all1 but1 as the whey runs out1 tie up the cloth1 and let it stand half an hour or more4 ,then cut the curd in pieces2 pour upon it as much cold water as will cover it1 and let it stand half an hour4 ,put part of it into a vat or a hoop nearly six inches deep2 break the top of it a little1 just to make it join with the other1 and strew on it a very little salt2 then put in the other part1 lay a fifty-pound weight upon it1 and let it stand half an hour4 ,turn it1 and put it into the press4 ,turn it into wet clean cloths every hour of the day4 ,next morning salt it2 and let it lie in the salt a night and a day4 ,keep it swathed tight1 till it begins to dry and coat1 and keep it covered with a clean cloth for a long time4 ,the month of ,august is the best time for making this cheese1 which should be kept a year before it is cut4 ,cheese1 to stew4 ,scrape some rich old cheese into a saucepan1 with a small piece of butter and a spoonful of cream4 ,let it stew till it is smooth2 add the yolk of one egg2 give it a boil all together4 ,serve it up on a buttered toast1 and brown it with a salamander4 ,cream ,cheese4 ,take a basin of thick cream1 let it stand some time2 then salt it1 put a thin cloth over a hair-sieve1 and pour the cream on it4 ,shift the cloth every day1 till it is proper2 then wrap the cheese up to ripen in nettle or vine leaves4 ,another4 ,take a quart of new milk and a quart of cream2 warm them together1 and put to it a spoonful of runnet2 let it stand three hours2 then take it out with a skimming-dish2 break the curd as little as possible2 put it into a straw vat1 which is just big enough to hold this quantity2 let it stand in the vat two days2 take it out1 and sprinkle a little salt over it2 turn it every day1 and it will be ready in ten days4 ,princess ,amelia's ,cream ,cheese4 ,wash the soap out of a napkin2 double it to the required size1 and put it wet into a pewter soup-plate4 ,put into it a pint of cream2 cover it1 and let it stand twenty-four hours unless the weather is very hot1 in which case not so long4 ,turn the cheese in the napkin3 sprinkle a little salt over it1 and let it stand twelve hours4 ,then turn it into a very dry napkin out of which all soap has been washed1 and salt the other side4 ,it will be fit to eat in a day or two according to the weather4 ,some keep it in nut leaves to ripen it4 ,irish ,cream ,cheese4 ,take a quart of very thick cream1 and stir well into it two spoonfuls of salt4 ,double a napkin in two1 and lay it in a punch-bowl4 ,pour the cream into it2 turn the four corners over the cream1 and let it stand for two days4 ,put it into a dry cloth within a little wooden cheese-vat2 turn it into dry cloths twice a day till it is quite dry1 and it will be fit to eat in a few days4 ,keep it in clean cloths in a cool place4 ,rush ,cheese4 ,take a quart of cream1 put to it a gill of new milk2 boil one half of it and put it to the other2 then let it stand till it is of the warmth of new milk1 after which put in a little earning1 and1 when sufficiently come1 break it as little as you can2 put it into a vat that has a rush bottom1 lay it on a smooth board1 and turn it every day till ripe4 ,winter ,cream ,cheese4 ,take twenty quarts of new milk warm from the cow2 strain it into a tub2 have ready four quarts of good cream boiled to put to it1 and about a quart of spring water1 boiling hot1 and stir all well together2 put in your earning1 and stir it well in2 keep it by the fire till it is well come4 ,then take it gently into a sieve to whey it1 and after that put it into a vat1 either square or round1 with a cheese-board upon it1 of two pounds weight at first1 which is to be increased by degrees to six pounds2 turn it into dry cloths two or three times a day for a week or ten days1 and salt it with dry salt1 the third day4 ,when you take it out of the vat1 lay it upon a board1 and turn and wipe it every other day till it is dry4 ,it is best to be made as soon as the cows go into fog4 ,the cheeses are fit to eat in ,lent1 sometimes at ,christmas1 according to the state of the ground4 ,to make ,cream ,cheese without ,cream4 ,take a quart of milk warm from the cow and two quarts of boiling water4 ,when the curd is ready for the cheese-vat1 put it in1 without breaking it1 by a dishful at a time1 and fill it up as it drains off4 ,it must not be pressed4 ,the cheese-vat should have holes in it all over like a colander4 ,take out the cheese when it will bear it1 and ripen it upon rushes3 it must be more than nine inches deep4 ,damson ,cheese4 ,take the damsons full ripe1 and squeeze out the stones1 which put into the preserving-pan1 with as much water as will cover them3 let them simmer till the stones are quite clear1 and put your fruit into the liquor4 ,take three pounds of good powder sugar to six pounds of fruit2 boil it very fast till quite thick2 then break the stones1 and put the whole kernels into it1 before you put it into moulds for use4 ,another4 ,boil up one pound of damsons with three quarters of a pound of sugar2 when the fruit begins to break1 take out the stones and the skins2 or1 what is a better way1 pulp them through a colander4 ,then peel and put in some of the kernels2 boil it very high2 it will turn out to the shape of any pots or moulds1 and is very good4 ,french ,cheese4 ,boil two pints of milk and one of cream1 with a blade of mace and a little cinnamon3 put the yolks of three eggs and the whites of two1 well beaten1 into your milk1 and set on the fire again1 stirring it all the while till it boils4 ,take it off1 and stir it till it is a little cooled2 then put in the juice of two lemons1 and let it stand awhile with the lemons in it4 ,put it in a linen strainer1 and hang it up to drain out the whey4 ,when it is drained dry1 take it down1 and put to it a spoonful or two of rose-water1 and sweeten it to your taste3 put it into your pan1 which must be full of holes2 let it stand a little2 put it into your dish with cream1 and stick some blanched almonds about it4 ,italian ,cheese4 ,one quart of cream1 a pint of white wine1 the juice of three lemons1 a little lemon-peel1 and sugar to your taste2 beat it with a whisk a quarter of an hour2 then pour it on a buttered cloth1 over a sieve1 to drain all night1 and turn it out just before it is sent to table4 ,strew comfits on the top1 and garnish as you like4 ,lemon ,cheese--very good4 ,into a quart of thick sweet cream put the juice of three lemons1 with the rind finely grated2 sweeten it to your taste2 beat it very well2 then put it into a sieve1 with some fine muslin underneath it1 and let it stand all night4 ,next day turn it out1 and garnish with preserved orange or marmalade4 ,half the above quantity makes a large cheese4 ,do not beat it till it comes to butter1 but only till it is near coming4 ,it is a very pretty dish4 ,cheesecake4 ,no4 #a4 ,take four quarts of new milk and a pint of cream2 put in a blade or two of mace1 with a bag of ambergris2 set it with as much runnet as will bring it to a tender curd4 ,when it has come1 break it as you would a cheese1 and1 when you have got what whey you can from it1 put it in a cloth and lay it in a pan or cheese-hoop1 placing on it a weight of five or six pounds1 and1 when you find it well pressed out1 put it into an earthen dish1 bruising it very small with a spoon4 ,then take two ounces of almonds1 blanch and beat them with rose-water and cream2 mix these well together among your curd2 sweeten them with loaf-sugar2 put in something more than a quarter of a pound of fresh butter1 with the yolks of six eggs mixed together4 ,when you are ready to put it into crust1 strew in half a pound of currants2 let the butter boil that you make your crust with2 roll out the cakes very thin4 ,the oven must not be too hot1 and great care must be taken in the baking4 ,when they rise up to the top they are sufficiently done4 ,cheesecake4 ,no4 #b4 ,blanch half a pound of the best sweet almonds1 and beat them very fine4 ,add two spoonfuls of orange-flower or rose-water1 half a pound of currants1 half a pound of the finest sugar1 beaten and sifted1 and two quarts of thick cream1 which must be kept stirred over a gentle fire4 ,when almost cold1 add eight eggs1 leaving out half the whites1 well beaten and strained1 a little beaten mace and finely powdered cinnamon1 with four well pounded cloves4 ,mix them well into the rest of the ingredients1 keeping it still over the fire as before4 ,pour it well beaten into puff-paste for the oven1 and if it be well heated they will be baked in a quarter of an hour4 ,cheesecake4 ,no4 #c4 ,take two quarts of milk1 make it into curd with a little runnet2 when it is drained as dry as possible1 put to it a quarter of a pound of butter2 rub both together in a marble mortar till smooth2 then add one ounce of almonds blanched2 beat two ,naples biscuits1 and about as much crumb of roll2 put seven yolks of eggs1 but only one white2 season it with mace and a little rose-water1 and sweeten to your taste4 ,cheesecake4 ,no4 #d4 ,break one gallon of milk with runnet1 and press it dry2 then beat it in a mortar very small2 put in half a pound of butter1 and beat the whole over again until it is as smooth as butter4 ,put to it six eggs1 leaving out half the whites2 beat them very light with sack and rose-water1 half a nutmeg grated1 half a quarter of a pound of almonds beaten fine with rose-water and a little brandy4 ,sweeten to your taste2 put in what currants you like1 make a rich crust1 and bake in a quick oven4 ,cheesecake4 ,no4 #e4 ,a quart of milk with eight eggs beat together2 when it is come to a curd1 put it into a sieve1 and strain the whey out4 ,beat a quarter of a pound of butter with the curd in a mortar1 with three eggs and three spoonfuls of sugar2 pound it together very light2 add half a nutmeg and a very little salt4 ,cheesecake4 ,no4 #f4 ,take a pint of milk1 four eggs well beaten1 three ounces of butter1 half a pound of sugar1 the peel of a lemon grated2 put all together into a kettle1 and set it over a clear fire2 keep stirring it till it begins to boil2 then mix one spoonful of flour with as much milk as will just mix it1 and put it into the kettle with the rest4 ,when it begins to boil1 take it off the fire1 and put it into an earthen pan2 let it stand till the next morning2 then add a quarter of a pound of currants1 a little nutmeg1 and half a glass of brandy4 ,almond ,cheesecake4 ,blanch six ounces of sweet and half an ounce of bitter almonds2 let them lie half an hour on a stove or before the fire2 pound them very fine with two table-spoonfuls of rose or orange-flower water2 put in the stewpan half a pound of fresh butter1 add to this the almonds1 six ounces of sifted loaf-sugar1 a little grated lemon-peel1 some good cream1 and the yolks of four eggs2 rub all well together with the pestle2 cover the pattypans with puff paste1 fill them with the mixture1 and bake it half an hour in a brisk oven4 ,cocoa-nut ,cheesecakes4 ,take a cocoa-nut1 which by many is thought far superior to almonds2 grate it the long way2 put to it some thick syrup1 mixing it by degrees4 ,boil it till it comes to the consistence of cheese2 when half cold add to it two eggs2 beat it up with rose-water till it is light3 if too thick1 add a little more rose-water4 ,when beaten up as light as possible1 pour it upon a fine crust in cheesecake pans1 and1 just before they are going into the oven1 sift over some fine sugar1 which will raise a nice crust and much improve their appearance4 ,the addition of half a pound of butter just melted1 and eight more eggs1 leaving out half of the whites1 makes an excellent pudding4 ,cream ,cheesecake4 ,two quarts of cream set on a slow fire1 put into it twelve eggs very well beat and strained1 stir it softly till it boils gently and breaks into whey and a fine soft curd2 then take the curd as it rises off the whey1 and put it into an earthen pan2 then break four eggs more1 and put to the whey2 set it on the fire1 and take off the curd as before1 and put it to the rest3 then add fourteen ounces of butter1 half a pound of light ,naples biscuit grated fine1 a quarter of a pound of almonds beat fine with rose-water1 one pound of currants1 well washed and picked1 some nutmeg grated1 and sugar to your taste3 a short crust4 ,curd ,cheesecake4 ,just warm a quart of new milk2 put into it a spoonful of runnet1 and set it near the fire till it breaks4 ,strain it through a sieve2 put the curd into a pan1 and beat it well with a spoon4 ,melt a quarter of a pound of butter1 put in the same quantity of moist sugar1 a little grated nutmeg1 two ,naples biscuits1 grated fine1 the yolks of four eggs beat well1 and the whites of two1 a glass of raisin wine1 a few bitter almonds1 with lemon or ,seville orange-peel cut fine1 a quarter of a pound of currants plumped2 mix all well together1 and put it into the paste and pans for baking4 ,lemon ,cheesecake4 ,grate the rind of three to the juice of two lemons2 mix them with three sponge biscuits1 six ounces of fresh butter1 four ounces of sifted sugar1 half a gill of cream1 and three eggs well beaten4 ,work them well1 and fill the pan1 which must be lined with puff-paste2 lay on the top some candied lemon-peel cut thin4 ,another4 ,boil the peel of two lemons till tender2 pound it in a mortar very fine2 blanch and pound a few almond kernels with the peel4 ,mix a quarter of a pound of loaf sugar1 a quarter of a pound of butter1 the yolks of six eggs1 all together in the mortar1 and put it in the puff-paste for baking4 ,this quantity will make twelve or fourteen cakes4 ,orange ,cheesecake4 ,take the peel of one orange and a half and one lemon grated2 squeeze out the juice2 add a quarter of a pound of sugar1 and a quarter of a pound of melted butter1 four eggs1 leaving out the whites1 a little ,naples biscuit grated1 to thicken it1 and a little white wine4 ,put almonds in it if you like4 ,scotch ,cheesecake4 ,put one ounce of butter into a saucepan to clarify2 add one ounce of powder sugar and two eggs2 stir it over a slow fire until it almost boils1 but not quite4 ,line your pattypans with paste2 bake the cakes of a nice brown1 and serve them up between hot and cold4 ,cherries1 to preserve4 ,no4 #a4 ,take either morella or carnation2 stone the fruit2 to morella cherries take the jelly of white currants1 drawn with a little water1 and run through a jelly-bag2 to a pint and a half of jelly1 add three pounds of fine sugar4 ,set it on a quick fire2 when it boils1 skim it1 and put in a pound of stoned cherries4 ,let them not boil too fast at first2 take them off at times2 but when they are tender boil them very fast till they are very clear and jelly2 then put them into pots or glasses4 ,the carnation cherries must have red currant jelly2 if you have not white currant jelly for the morella1 codling jelly will do4 ,cherries1 to preserve4 ,no4 #b4 ,to three quarters of a pound of cherries stoned take one pound and a quarter of sugar2 leave out a quarter of a pound to strew on them as they boil4 ,put in the preserving-pan a layer of cherries and a layer of sugar1 till they are all in2 boil them quick1 keeping them closely covered with white paper1 which take off frequently1 and skim them2 strew the sugar kept out over them2 it will clear them very much4 ,when they look clear they are done enough4 ,take them out of the syrup quite clear from the skim2 strain the syrup through a fine sieve2 then put to it a quarter of a pint of the juice of white currants1 put them into the pan again1 and boil it till it is a hanging jelly4 ,just before it is quite done put in the cherries2 give them a boil1 and put them into pots4 ,there must be fourteen spoonfuls of water put in at first with the cherries4 ,cherries1 to preserve4 ,no4 #c4 ,stone the cherries1 and to twelve pounds of fruit put nine pounds of sugar2 boil the sugar-candy high2 stir it well2 throw in the cherries2 let them not boil too fast at first1 stirring them often in the pan2 afterwards boil them fast till they become tender4 ,morella ,cherries1 to preserve4 ,when you have stalked and stoned your cherries1 put to them an equal weight of sugar3 make your syrup1 skim it1 and take it off the fire4 ,skim it again well1 and put in your cherries1 shaking them with care in the pan4 ,boil them1 not on a quick fire1 lest the fruit should crack2 and take them off the fire several times4 ,let them boil till done2 put your cherries into pots2 strain the syrup through muslin1 and boil it again till thoroughly done4 ,morella ,cherries1 to preserve in ,brandy4 ,take two pounds of morella cherries1 when not too ripe1 but finely coloured1 weighed with their stalks and stones4 ,put a quart of water and twelve ounces of double-refined sugar into a preserving-pan1 and set it over a clear charcoal fire4 ,let it boil a quarter of an hour2 skim it clean1 and set it by till cold4 ,then take away the stalks and stones1 and1 when the syrup is quite cold1 put the stoned cherries into the syrup1 set them over a gentle fire1 and let them barely simmer till their skins begin to rise4 ,take them from the fire2 pour them into a basin2 cut a piece of paper round of the size of the basin2 lay it close upon the cherries while hot1 and let them stand so till next day4 ,set a hair sieve in a pan1 and pour the cherries into it2 let them drain till the syrup is all drained out3 boil the syrup till reduced to two-thirds1 and set it aside till cold4 ,put your cherries into a glass jar2 put to them a spoonful of their own syrup and one of brandy1 and continue to do so till the jar is filled within two inches of the top3 then put over it a wet bladder1 and a piece of leather over that2 tie it down close1 and keep it in a warm place4 ,if you do not mind the stones1 merely cut off the stalks of the cherries4 ,brandy ,cherries4 ,to each bottle of brandy add half a pound of white sugar-candy3 let this dissolve2 cut the large ripe morella cherries from the tree into a glass or earthen jar1 leaving the stalks about half the original length4 ,when the jar is full1 pour upon the cherries the brandy as above4 ,let the fruit be completely covered1 and fill it up as the liquor settles4 ,cork the jar1 and tie a leather over the top4 ,apricot kernels blanched and put in are an agreeable addition4 ,cherries1 to dry4 ,stone the cherries1 and to ten pounds when stoned put three pounds of sugar finely beaten4 ,shake the cherries and sugar well together2 when the sugar is quite dissolved1 give them a boil or two over a slow fire1 and put them in an earthen pot4 ,next day scald them1 lay them on a sieve1 and dry them in the sun1 or in a oven1 not too hot4 ,turn them till they are dry enough1 then put them up2 but put no paper4 ,liquor for dried ,cherries4 ,take some red currants1 and boil them in water till it is very red2 then put it to your cherries and sugar it2 this makes them of a good colour4 ,cherry ,jam4 ,take twelve pounds of stoned cherries2 boil and break them as they boil1 and1 when you have boiled all the juice away1 and can see the bottom of the pan1 put in three pounds of sugar finely beaten3 stir it well in2 give the fruit two or three boils1 and put it in pots or glasses1 and cover with brandy paper4 ,cocoa4 ,take three table-spoonfuls of cocoa and one dessert spoonful of flour2 beat them well together1 and boil in a pint and a half of spring water1 upon a slow fire1 for two or three hours1 and then strain it for use4 ,cocoa-,nut ,candy4 ,grate a cocoa-nut on a fine bread grater2 weigh it1 and add the same quantity of loaf-sugar3 melt the sugar with rose-water1 of which1 for a small cocoa-nut1 put six table-spoonfuls4 ,when the syrup is clarified and boiling1 throw in the cocoa-nut by degrees2 keep stirring it all the time1 whilst boiling1 with a wooden slice1 to prevent it burning to the bottom of the pan1 which it is very apt to do1 unless great care is taken4 ,when the candy is sufficiently boiled1 spread it on a pasteboard previously rubbed with a wet cloth1 and cut it in whatever shape you please4 ,to know when the candy is sufficiently boiled1 drop a small quantity on the pasteboard1 and if the syrup does not run from the cocoa-nut1 it is done enough2 when the candy is cold1 put it on a dish1 and keep it in a dry place4 ,coffee1 to roast4 ,for this purpose you must have a roaster with a spit4 ,put in no more coffee than will have room enough to work about well4 ,set it down to a good fire2 put in every now and then a little fresh butter1 and mix it well with a spoon4 ,it will take five or six hours to roast4 ,when done1 turn it out into a large dish or a dripping-pan1 till it is quite dry4 ,another way4 ,take two pounds of coffee1 and put it into a roaster4 ,roast it one hour before a brisk fire2 add two ounces of butter1 and let it roast till it becomes of a fine brown4 ,watch1 that it does not burn4 ,two hours and a half will do it4 ,take half a pound for eight cups4 ,coffee to make the foreign way4 ,take ,demarara--,bean ,dutch coffee--in preference to ,mocha coffee2 wash it well4 ,when it is very clean1 put it in an earthen vessel1 and cover it close1 taking great care that no air gets to it2 then grind it very thoroughly4 ,put a good half pint of coffee into a large coffee-pot1 that holds three quarts1 with a large table-spoonful of mustard2 then pour upon it boiling water4 ,it is of great consequence that the water should boil2 but do not fill the coffee-pot too full1 for fear of its boiling over1 and losing the aromatic oil4 ,then pour the whole contents backwards and forwards several times into a clean cup or basin1 wiping the basin or cup each time--this will clear it sufficiently4 ,let it then stand ten minutes1 after which1 when cool1 pour it clear off the grounds steadily1 into clean bottles1 and lay them down on their sides1 well corked4 ,do not throw away your coffee grounds1 but add another table-spoonful of mustard to them1 and fill up the vessel with boiling water1 doing as before directed4 ,be sure to cork the bottles well2 lay them down on one side1 and before you want to use them set them up for a couple of hours1 in case any sediment should remain4 ,let it come to the boil1 always taking care that it is neither smoked nor boils over4 ,all coffee should be kept on a lamp while you are using it4 ,by following this receipt as much coffee will be obtained for threepence as you would otherwise get for a shilling2 and it is the best possible coffee4 ,to make ,cream rise in cold weather4 ,dip each pan or bowl into a pail of boiling water before you strain the milk into it4 ,put a close cover over each for about ten minutes3 the hot steam causes the cream to rise thick and rich4 ,cream1 to fry4 ,take two spoonfuls of fine flour and the yolks of four eggs2 grate in the rind of one lemon2 beat them well with the flour1 and add a pint of cream4 ,mix these very well together2 sweeten to your taste1 and add a bit of cinnamon4 ,put the whole in a stewpan over a slow fire2 continue to stir it until it is quite hot2 but it must not boil4 ,take out the cinnamon2 beat two eggs very well1 and put them into the cream2 butter a pewter dish2 pour the cream in it2 put it into a warm oven to set1 but not to colour it4 ,when cold1 cut it into pieces1 and have ready a stewpan or frying-pan1 with a good deal of lard2 dredge the cream with flour2 fry the pieces of a light brown1 grate sugar over them1 glaze with a salamander1 and serve them very hot4 ,artificial ,cream and ,curd4 ,a pint of good new milk1 nine whites of eggs beat up1 and well stirred and mixed with the milk2 put it on a slow fire to turn2 then take it off1 and drain it through a fine sieve1 and set it into a basin or mould4 ,to make the cream for it1 take a pint of milk and the yolks of four eggs well beat1 boil it with a bit of cinnamon over a slow fire2 keep it constantly stirring2 when it is as thick as rich cream1 take it off1 and stir it a little while afterwards4 ,cream of ,rice4 ,wash and well clean some very good rice2 put it into a stewpan1 with water1 and boil it gently till quite soft1 with a little cinnamon1 if agreeable to the taste4 ,when the rice is boiled quite soft1 take out the cinnamon4 ,then take a large dish1 and set it on a table3 have a clean tamis--a new one would be better--a tamis is only the piece of flannel commonly used in kitchens for passing sauces through--and give one end of the tamis to a person on the opposite side of the table to hold1 while you hold the other end with your left hand4 ,having a large wooden spoon in your right1 you put two or three spoonfuls of boiled rice into this tamis1 which is held over the large dish1 and rub the rice upon it with the spoon till it passes through into the dish4 ,whatever sticks to the tamis take off with a silver spoon and put into the dish4 ,when you have passed the quantity you want1 put it in a basin4 ,it should be made fresh every day4 ,warm it for use in a small silver or tin saucepan1 adding a little sugar and ,madeira1 according to your taste4 ,almond ,cream4 ,make this in the manner directed for pistachio cream1 adding half a dozen bitter almonds to the sweet4 ,barley ,cream4 ,take half a pint of pearl barley1 and two quarts of water4 ,boil it half away1 and then strain it out4 ,put in some juice of lemons2 sweeten it to your taste4 ,steep two ounces of sweet almonds in rose-water2 and blanch1 stamp1 and strain them through into the barley1 till it is as white as milk4 ,french ,barley ,cream4 ,boil your barley in two or three waters1 till it looks white and tender2 pour the water clean from the barley1 and put as much cream as will make it tolerably thick1 and a blade or two of mace1 and let it boil4 ,to a pint and a half of cream put two ounces of almonds1 blanched and ground with rose-water4 ,strain them with cold cream2 put the cream through the almonds two or three times1 wringing it hard4 ,sweeten to your taste2 let it boil2 and put it in a broad dish4 ,chocolate ,cream4 ,boil a quart of thick cream1 scraping into it one ounce of chocolate4 ,add about a quarter of a pound of sugar2 when it is cold put nine whites of eggs2 whisk it1 and1 as the froth rises1 put it into glasses4 ,citron ,cream4 ,to a quarter of a pound of citron pounded put three gills of cream3 mill it up with a chocolate-stick till the citron is mixed2 put it in sugar if needful4 ,clotted ,cream4 ,set the milk in the usual way2 when it has stood twelve hours1 it is1 without being skimmed1 to be placed in a stove and scalded1 of course not suffered to boil1 and then left to stand again for twelve hours2 then take off the cream which floats at the top in lumps1 for which reason it is called clotted cream2 it may be churned into butter2 the skim milk makes cheese4 ,coffee ,cream4 ,take two ounces of whole coffee1 one quart of cream1 about four ounces of fine sugar1 a small piece of the yellow rind of a lemon1 with rather less than half an ounce of the best picked isinglass4 ,boil these ingredients1 stirring them now and then1 till the cream is highly flavoured with the coffee4 ,it might1 perhaps1 be better to flavour the cream first1 and then dissolve the isinglass and put it to it4 ,take it off the fire2 have ready the yolks of six eggs beaten1 which add to the cream1 and continue to beat it till it is about lukewarm1 lest the eggs should turn the cream4 ,strain the whole through a fine sieve into the dish in which you mean to serve it1 which must be first fixed into a stewpan of boiling water1 that will hold it so commodiously1 that the bottom only will touch the water1 and not a drop of the water come to the cream4 ,cover the cream with the lid of a stewpan1 and in that lid put two or three bits of lighted charcoal1 moving them from one part to another1 that it may all set alike2 it should only simmer4 ,when it has done in this manner for a short time1 take off the cover of the stewpan2 if not done enough1 cover it again1 and put fresh charcoal2 it should be done so as to form a weak jelly4 ,take it off1 and keep it in a cool place till you serve it4 ,if you wish to turn it out in a mould1 boil more isinglass in it4 ,tea cream is made in the same manner4 ,eringo ,cream4 ,take a quarter of a pound of eringoes1 and break them into short pieces2 put to them a pint of milk2 let it boil till the eringoes are very tender2 then pour the milk from them2 put in a pint of cream to the eringoes2 let them boil2 put in an egg1 beaten well1 to thicken1 and dish it up4 ,fruit ,cream4 ,scald your fruit2 when done1 pulp it through a sieve2 let it stand till almost cold2 then sweeten it to your taste2 put it into your cream1 and make it of whatever thickness you please4 ,preserved ,fruit ,creams4 ,put half a pound of the pulp of any preserved fruit in a large pan3 add to it the whites of three eggs1 well beaten2 beat these well together for an hour4 ,take it off with a spoon1 and lay it up high on the dish or glasses4 ,raspberries will not do this way4 ,italian ,cream4 ,boil a pint of cream with half a pint of new milk2 when it boils throw in the peel of an orange and a lemon1 with a quarter of a pound of sugar1 and a small pinch of salt4 ,when the cream is impregnated with the flavour of the fruit1 mix and beat it with the yolks of eight eggs2 set it on the fire to be made equally thick2 as soon as it is thick enough for the eggs to be done1 put into it an ounce of dissolved isinglass2 drain it well through a sieve3 put some of the cream into a small mould1 to see if it is thick enough3 if not1 add more isinglass4 ,lay this preparation in a mould in some salt or ice2 when it is quite stiff1 and you wish to send it up1 dip a napkin in hot water1 and put it round the mould1 which turn upside down in the dish4 ,another4 ,put two table-spoonfuls of sifted sugar1 half of a gill of white wine1 with a little brandy1 a table-spoonful of lemon-juice1 and the rind of a lemon1 in a basin1 with a pint of cream well whipped together2 put thin muslin in the shape or mould1 and set it in a cold place1 or on ice1 till wanted4 ,lemon ,cream4 ,no4 #a4 ,take five large lemons and rasp off all the outside2 then squeeze the lemons1 and put what you have rasped off into the juice2 let it stand two or three hours1 if all night the better4 ,take eight whites of eggs and one yolk1 and beat them well together2 put to it a pint of spring water3 then mix them all1 and sweeten it with double-refined sugar according to your taste4 ,set it over a chaffing-dish of coals1 stirring it till it is of a proper thickness2 then dish it out4 ,be sure not to let it boil4 ,lemon ,cream4 ,no4 #b4 ,pare three smooth-skinned lemons2 squeeze out the juice2 cut the peel in small pieces1 and put it to the juice4 ,let it stand two or three hours closely covered1 and1 when it has acquired the flavour of the peel1 add to it the whites of five eggs and the yolks of three4 ,beat them well with two spoonfuls of orange-flower water2 sweeten with double-refined sugar2 strain it2 set it over a slow fire1 and stir it carefully till it is as thick as cream2 then pour it into glasses4 ,lemon ,cream4 ,no4 #c4 ,set on the fire three pints of cream2 when it is ready to boil1 take it off1 and squeeze a lemon into it4 ,stir it up2 hang it up in a cloth1 till the whey has run out2 sweeten it to your taste1 and serve it up4 ,lemon ,cream4 ,no4 #d4 ,take the sweetest cream1 and squeeze in juice of lemon to your taste3 put it into a churn1 and shake it till it rises or ferments4 ,sweeten it to your taste1 but be sure not to put any sugar before you churn it1 for that will hinder the fermentation4 ,lemon ,cream4 ,no4 #e4 ,pare two lemons1 and squeeze to them the juice of one larger or two smaller2 let it remain some time1 and then strain the juice to a pint of cream1 and add the yolks of four eggs beaten and strained2 sweeten it1 and stir it over the fire till thick4 ,you may add a little brandy1 if agreeable4 ,lemon ,cream without ,cream4 ,squeeze three lemons1 and put the parings into the juice2 cover and let it remain three hours2 beat the yolks of two eggs and the whites of four2 sweeten this2 add a little orange-flower water1 and put it to the lemon-juice4 ,set the whole over a slow fire till it becomes as thick as cream1 and take particular care not to let it boil4 ,lemon ,cream frothed4 ,make a pint of cream very sweet1 and add the paring of one lemon2 let it just boil2 put the juice of one large lemon into a glass or china dish1 and1 when the cream is nearly cold1 pour it out of a tea-pot upon the juice1 holding it as high as possible4 ,serve it up4 ,orange ,cream4 ,squeeze the juice of four oranges to the rind of one2 pat it over the fire with about a pint of cream1 and take out the peel before the cream becomes bitter4 ,boil the cream1 and1 when cold1 put to it the yolks of four eggs and the whites of three1 beaten and strained1 and sugar to your taste4 ,scald this1 but keep stirring all the time1 until of a proper thickness4 ,orange ,cream frothed4 ,proceed in the same way as with the lemon1 but put no peel in the cream2 merely steep a bit a short time in the juice4 ,imperial ,orange ,cream4 ,take a pint of thick sweet cream1 and boil it with a little orange-peel4 ,when it just boils1 take it off the fire1 and stir it till it is no hotter than milk from the cow4 ,have ready the juice of four ,seville oranges and four lemons2 strain the juice through a jelly-bag1 and sweeten it well with fine sugar1 and a small spoonful of orange-flower water4 ,set your dish on the ground1 and1 your juice being in it1 pour the cream from as great a height as you can1 that it may bubble up on the top of the cream2 then set it by for five or six hours before you use it1 if the weather is hot1 but in winter it may stand a whole night4 ,pistachio ,cream4 ,take a quarter of a pound of pistachio-nuts and blanch them2 then beat them fine with rose-water2 put them into a pint of cream2 sweeten it1 let it just boil1 and put it into glasses4 ,raspberry ,cream4 ,to one pint of cream put six ounces of jam1 and pulp it through a sieve1 adding the juice of a lemon2 whisk it fast at the edge of your dish2 lay the froth on the sieve1 and add a little more of the juice4 ,when no more froth will rise1 put your cream into a dish or cups2 heap the froth well on4 ,ratafia ,cream4 ,boil three or four laurel-leaves in one pint of cream1 and strain it2 when cold1 add the yolks of three eggs beaten and strained2 then sweeten it2 put in it a very little brandy2 scald it till thick1 and keep stirring it all the time4 ,rice ,cream4 ,boil a quart of milk with a laurel-leaf2 pour it on five dessert spoonfuls of ground rice2 let it stand two hours2 then put it into a saucepan1 and boil it till it is tender1 with rather less than a quarter of a pound of sugar4 ,beat the yolks of two eggs1 and put them into it when it is almost cold2 and then boil till it is as thick as a cream4 ,when it is sent to table1 put in a few ratafia biscuits4 ,runnet ,whey ,cream4 ,turn new milk from the cow with runnet2 press the whey from it2 beat the curd in a mortar till it is quite smooth2 then mix it with thick cream1 and froth it with a froth-stick2 add a little powdered sugar4 ,snow ,cream4 ,sweeten the whites of four eggs1 add a pint of thick sweet cream and a good spoonful of brandy4 ,whisk this well together2 take off the froth1 and lay it upon a sieve2 when all the froth that will rise is taken off1 pour what has run through to the rest4 ,stir it over a slow fire1 and let it just boil2 fill your glasses about three parts full1 and lay on the froth4 ,strawberry ,cream4 ,exactly the same as raspberry4 ,sweetmeat ,cream4 ,slice preserved peaches1 apricots1 or plums1 into good cream1 sweetening it with fine sugar1 or the syrup in which they were preserved4 ,mix these well together1 and put it into glasses4 ,whipt ,cream1 to put upon ,cake4 ,sweeten a pint of cream to your taste2 grate in the peel of a lemon1 and steep it some hours before you make use of your cream4 ,add the juice of two lemons2 whip it together2 and take off the top into a large piece of fine muslin1 or gauze1 laid within a sieve4 ,let this be done the night before it is to be used4 ,in summer it may be done in the morning of the same day2 but the whipt cream must be drained from the curd before it is put upon the cake4 ,cucumbers1 to preserve green4 ,take fine large green cucumbers2 put them in salt and water till they are yellow2 then green them over fresh salt and water in a little roch alum4 ,cover them close with abundance of vine leaves1 changing the leaves as they become yellow4 ,put in some lemon-juice2 and1 when the cucumbers are of a fine green1 take them off and scald them several times with hot water1 or make a very thin syrup1 changing it till the raw taste of the cucumbers is taken away4 ,then make a syrup thus3 to a pound of cucumbers take one pound and a half of double-refined sugar2 leave out the half pound to add to them when boiled up again2 put lemon-peel1 ginger cut in slices1 white orris root1 and any thing else you like to flavour with2 boil it well2 when cool1 put it to the cucumbers1 and let them remain a few days4 ,boil up the syrup with the remainder of the sugar2 continue to heat the syrup till they look clear4 ,just before you take the syrup off1 add lemon-juice to your taste4 ,cream ,curd4 ,boil a pint of cream1 with a little mace1 cinnamon1 and rose-water1 and1 when as cool as new milk1 put in half a spoonful of good runnet4 ,when it turns1 serve it up in the cream dish4 ,lemon ,curd4 ,to a pint of cream1 when it boils1 put in the whites of six eggs1 and one lemon and a half2 stir it until it comes to a tender curd4 ,then put it into a holland bag1 and let it drain till all the whey is out of it2 beat the curd in a mortar with a little sugar2 put it in a basin to form2 about two or three hours before you use it1 turn it out1 and pour thick cream and sugar over it4 ,paris ,curd4 ,put a pint of cream on the fire1 with the juice of one lemon1 and the whites of six eggs2 stir it till it becomes a curd4 ,hang it all night in a cloth to drain2 then add to it two ounces of sweet almonds1 with brandy and sugar to your taste4 ,mix it well in a mortar1 and put it into shapes4 ,currants1 to bottle4 ,gather your fruit perfectly dry1 and not too ripe2 cut each currant from the stalk separately1 taking care not to bruise them2 fill your bottles quite full1 cork them lightly1 set them in a boiler with cold water1 and let them simmer a quarter of an hour1 or according to the nature and ripeness of the fruit4 ,by this process the fruit will sink2 pour on as much boiling water as will cover the surface and exclude air4 ,should they mould1 move it off when you use the fruit1 and you will not find the fruit injured by it4 ,cork your bottles quickly1 after you take them out of the water2 tie a bladder over1 and put them in a dry place4 ,this method answers equally well for gooseberries1 cherries1 greengages1 and damsons4 ,another way4 ,gather the currants quite dry2 clip them off the stalks2 if they burst in pulling off they will not do4 ,fill some dry common quart bottles with them1 rosin the corks well over1 and then tie a bladder well soaked over the cork1 and upon the leather2 all this is absolutely necessary to keep the air out1 and corks in2 place the bottles1 with the corks downwards1 in a boiler of cold water1 and stuff hay between them to keep them steady4 ,make a fire under them1 and keep it up till the water boils2 then rake it out immediately1 and leave the bottles in the boiler till the water is quite cold4 ,put them into the cellar in any vessel that will keep them steadily packed1 the necks always downward4 ,when a bottle is opened1 the currants must be used at once4 ,the bottles will not be above half full when taken out of the boiler1 and they must not be shaken more than can be avoided4 ,this process answers equally well for apricots1 plums1 and cherries4 ,currants or ,barberries1 to dry in bunches4 ,when the currants1 or barberries1 7which should be maiden barberries7 are stoned and tied up in bunches1 take to one pound of them a pound and a half of sugar4 ,to each pound of sugar put half a pint of water2 boil the syrup well1 and put the fruit into it4 ,set it on the fire2 let it just boil1 and then take it off4 ,cover it close with white paper2 let it stand till next day2 then make it scalding hot1 and let it stand two or three days1 covered close with paper4 ,lay it in earthen plates2 sprinkle over it fine sugar1 put it on a stove to dry2 lay it on sieves till one side is dry2 then turn and sift sugar on it4 ,when dry enough lay it between papers4 ,currants1 to ice4 ,take the largest and finest bunches of currants you can get2 beat the white of an egg to a froth2 dip them into it2 lay them1 so as not to touch1 upon a sieve3 sift double-refined sugar over them very thick1 and let them dry in a stove or oven4 ,white ,currants1 to preserve4 ,take the largest white currants1 but not the amber colour2 strip them1 and to two quarts of currants put a pint of water2 boil them very fast1 and run them through a jelly-bag to a pint of juice4 ,put a pound and half of sugar1 and half a pound of stoned currants2 set them on a brisk fire1 and let them boil very fast till the currants are clear and jelly very well2 then put them into glasses or pots1 stirring them as they cool1 to make them mix well4 ,paper them down when just cold4 ,red ,currants1 to preserve4 ,mash the currants and strain them through a thin strainer2 to a pint of juice take a pound and a half of sugar and six spoonfuls of water4 ,boil it up and skim it well4 ,put in half a pound of stoned currants2 boil them as fast as you can1 till the currants are clear and jelly well2 then put them into pots or glasses1 and1 when cold1 paper them as other sweetmeats4 ,stir all small fruits as they cool1 to mix them with the jelly4 ,another way4 ,take red and white currants2 squeeze and drain them4 ,boil two pints of juice with three pounds of fine sugar3 skim it2 then put in a pound of stoned currants2 let them boil fast till they jelly1 and put them into bottles4 ,currant ,jam4 ,to a pound of currants put three quarters of a pound of lump sugar4 ,put the fruit first into the preserving-pan1 and place the sugar carefully in the middle1 so as not to touch the pan4 ,let it boil gently on a clear fire for about half an hour4 ,it must not be stirred4 ,skim the jelly carefully from the top1 and add a quarter of a pound of fruit to what remains from the jelly2 stir it well1 and boil it thoroughly4 ,the proportion of fruit added for the jam must always be one quarter4 ,in making jelly or jam1 it is an improvement to add to every five pounds of currants one pound of raisins4 ,currant ,jam or ,jelly4 ,take two pounds of currants and half a pound of raspberries3 to every pound of fruit add three quarters of a pound of good moist sugar4 ,simmer them slowly2 skim the jam very nicely2 when boiled to a sufficient consistency1 put it into jars1 and1 when cold1 cover with brandy paper4 ,black or red ,currant ,jelly4 ,strip the fruit when full ripe2 put it into a stone jar2 put the jar1 tied over with white paper1 into a saucepan of cold water1 and stew it to boiling on the stove4 ,strain off the liquor1 and to every pint of red currants weigh out a pound of loaf-sugar1 if black1 three quarters of a pound2 mix the fruit and the sugar in lumps1 and let it rest till the sugar is nearly dissolved4 ,then put it in a preserving-pan1 and simmer and skim it till it is quite clear4 ,when it will jelly on a plate1 it is done1 and may be put in pots4 ,currant ,juice4 ,take currants1 and squeeze the juice out of them2 have some very dry quart bottles1 and hold in each a couple of burning matches4 ,cork them up1 to keep the smoke confined in them for a few hours1 till the juice is put in them4 ,fill them to the neck with the currant juice2 then scald them in a copper or pot with hay between4 ,the water must be cold when the bottles are put in3 let them have one boil4 ,another way4 ,boil a pint of currant juice with half a pint of clarified sugar2 skim it2 add a little lemon to taste1 and mix with a quart of seed4 ,currant ,paste4 ,mash red and white currants2 strain them through a linen bag2 break in as much of the strained currants as will make the juice thick enough of seeds2 add some gooseberries boiled in water4 ,boil the whole till it jellies2 let it stand to cool2 then put a pound of sugar to every pint1 and scald it4 ,custard4 ,no4 #a4 ,one quart of cream1 twelve eggs1 the whites of four1 the rind of one lemon1 boiled in the cream1 with a small quantity of nutmeg1 and a bay-leaf1 bitter and sweet almonds one ounce each1 a little ratafia and orange-flower water2 sweeten to your taste4 ,the cream must be quite cold before the eggs are added4 ,when mixed1 it must just be made to boil1 and then fill your cups4 ,custard4 ,no4 #b4 ,take one pint of cream1 boil in it a few laurel-leaves1 a stick of cinnamon1 and the rind of a lemon2 when nearly cold1 add the yolks of seven eggs1 well beaten1 and six ounces of lump sugar2 let it nearly boil2 keep stirring it all the while1 and till nearly cold1 and add a little brandy4 ,custard4 ,no4 #c4 ,a quart of cream1 and the yolks of nine eggs1 sugared to your taste2 if eggs are scarce1 take seven and three whites2 it must not quite boil1 or it will curdle2 keep it stirred all the time over a slow fire4 ,when it is nearly cold1 add three table-spoonfuls of ratafia2 stir till cold1 otherwise it will turn4 ,it is best without any white of eggs4 ,custard4 ,no4 #d4 ,take a pint of cream2 blanch a few sweet almonds1 and beat them fine2 sweeten to your palate4 ,beat up the yolks of five eggs1 stir all together1 one way1 over the fire1 till it is thick4 ,add laurel-leaves1 bitter almonds1 or ratafia1 to give it a flavour2 then put it into cups4 ,custard4 ,no4 #e4 ,make some rice1 nicely boiled1 into a good wall round your trifle dish2 strew the rice over with pink comfits2 then pour good custard into the rice frame1 and stripe it across with pink and blue comfits alternately4 ,almond ,custard4 ,blanch and pound fine1 with half a gill of rose-water1 six ounces of sweet and half an ounce of bitter almonds2 boil a pint of milk2 sweeten it with two ounces and a half of sugar2 rub the almonds through a sieve1 with a pint of cream2 strain the milk to the yolks of eight eggs1 well beaten--three whites if thought necessary--stir it over a fire till of a good thickness2 when off the fire1 stir it till nearly cold to prevent its curdling4 ,to bottle ,damsons4 ,take ripe fruit2 wipe them dry1 and pick off the stalks2 fill your bottles with them4 ,the bottles must be very clean and dry4 ,put the corks lightly into them1 to keep out the steam when simmering3 then set them up to the necks in cold water1 and let them simmer a quarter of an hour1 but not boil1 or the fruit will crack4 ,take them out1 and let them stand all night4 ,next day1 cork them tight1 rosin the corks1 and keep them in a dry place4 ,damsons1 to dry4 ,pick out the finest damsons1 and wipe them clean4 ,to every pound of fruit take half a pound of sugar2 wet the damsons with water2 and put them into the sugar with the insides downward4 ,set them on the fire till the sugar is melted2 let them lie in the sugar till it has thoroughly penetrated them1 heating them once a day4 ,when you take them out1 dip them in hot water1 and lay them to dry4 ,damsons1 to preserve without ,sugar4 ,when the damsons are quite ripe1 wipe them separately1 and put them into stone jars4 ,set them in an oven four or five times after the bread is drawn4 ,when the skins shrivel they are done enough2 if they shrink much1 you must fill up the jar with more fruit1 and cover them at last with melted suet4 ,dripping1 to clarify for ,crust4 ,boil beef dripping in water for a few minutes2 let it stand till cold1 when it will come off in a cake4 ,it makes good crust for the kitchen4 ,dumplings4 ,take of stale bread1 suet1 and loaf-sugar1 half a pound each2 make the whole so fine as to go through a sieve4 ,mix it with lemon-juice1 and add the rind of a lemon finely grated4 ,make it up into dumplings1 and pour over them sweet sauce without wine4 ,currant ,dumplings4 ,a quarter of a pound of apple1 a quarter of a pound of currants1 three eggs1 some sugar1 bitter almonds1 lemon or orange peel1 and a little nutmeg4 ,boil an hour and a half4 ,drop ,dumplings4 ,to a piece of fresh butter1 of the size of an egg1 take three spoonfuls of flour1 and three yolks of eggs2 stir the butter and eggs well together2 add a little salt and nutmeg1 and then put the flour to it4 ,drop the batter with a small spoon into boiling water1 and let it boil four or five minutes2 pour the water from the dumplings1 and eat them with a ragout1 or as a dish by itself4 ,another way4 ,break two eggs into half a pint of milk1 and beat them up2 mix with flour1 and put a little salt4 ,set on the fire a saucepan with water1 and1 when it boils1 drop the batter in with a large spoon1 and boil them quick for five minutes4 ,take them out carefully with a slice1 lay them on a sieve for a minute to dry1 put them into a dish1 cut a piece of butter in thin slices1 and stir among them4 ,send them up as hot as you can4 ,kitchen hard ,dumplings4 ,mix flour and water with a little salt into a stiff paste4 ,put in a few currants for change1 and boil them for half an hour4 ,it improves them much to boil them with beef or pork4 ,yest ,dumplings4 ,a table-spoonful of yest1 three handfuls of flour1 mix with water and a little salt4 ,boil ten minutes in a deep pot1 and cover with water when they rise4 ,the dough to be made about the size of an apple4 ,the quantity mentioned above will make a dozen of the proper size4 ,another way4 ,make nice light dough1 by putting your flour into a platter2 make a hollow in the middle of it1 and pour in a little good small beer warmed1 an egg well beaten1 and some warm milk and water4 ,strew salt upon the flour1 but not upon the mixture in the middle1 or it will not do well4 ,then make it into as light a dough as you can1 and set it before the fire1 covered with a cloth1 a couple of hours1 to rise4 ,make it into large dumplings1 and set them before the fire six or seven minutes2 then put them into boiling water with a little milk in it4 ,a quarter of an hour will do them4 ,eggs4 ,eggs left till cold will reheat to the same degree as at first4 ,for instance1 an egg boiled three minutes and left till cold will reheat in the same time and not be harder4 ,it may be useful to know this when fresh eggs are scarce4 ,whites of ,eggs4 ,beat up the whites of twelve eggs with rose-water1 some fine grated lemon-peel1 and nutmeg2 sweeten to your taste1 and well mix the whole4 ,boil it in four bladders1 tied up in the shape of an egg1 till hard2 they will take half an hour4 ,when cold1 lay them in a dish2 mix half a pint of good cream1 a gill of sack1 and half the juice of a ,seville orange2 sweeten and mix it well1 and pour it over the eggs4 ,another way4 ,beat two whites in a plate in a cool place till quite stiff and they look like snow4 ,lay it on the lid of a stewpan2 put it in a cool oven1 and bake it of a light brown for about ten minutes4 ,figs1 to dry4 ,take figs when thoroughly ripe1 pare them very thin1 and slit them at the top4 ,to one pound of fruit put three quarters of a pound of sugar1 and to the sugar a pint of water2 boil the syrup at first a little1 skim it very clean1 and set it over coals to keep it warm4 ,have ready some warm water1 and when it boils put in your figs2 let them boil till tender2 then take them up by the stalk1 and drain them clean from water4 ,put them into the syrup over the fire for two or three hours1 turning them frequently2 do the same morning and evening1 keeping them warm1 for nine days1 till you find them begin to candy4 ,then lay them out upon glasses4 ,turn them often the first day1 on the next twice only2 they will quickly dry if they are well attended to4 ,a little ambergris or musk gives the fruit a fine flavour4 ,peaches and plums may be done the same way4 ,small ,flowers1 to candy4 ,take as much fine sugar as you think likely to cover the flowers1 and wet it for a candy4 ,when boiled pretty thick1 put in your flowers1 and stir1 but be careful not to bruise them4 ,keep them over the fire1 but do not let them boil till they are pretty dry2 then rub the sugar off with your hands as soon as you can1 and take them out4 ,flowers in sprigs1 to candy4 ,dissolve gum arabic in water1 and let it be pretty thin2 wet the flowers in it1 and put them in a cloth to dry4 ,when nearly dry1 dip them all over in finely sifted sugar1 and hang them up before the fire1 or1 if it should be a fine sunshiny day1 hang them in the sun till they are thoroughly dry1 and then take them down4 ,the same may be done to marjoram and mint4 ,dutch ,flummery4 ,steep two ounces of isinglass two hours in a pint of boiling water2 take a pint of white wine1 the yolks of eight eggs1 well beaten1 the juice of four lemons1 with the rind of one4 ,sweeten it to your taste2 set it over the fire1 and keep it stirring till it boils4 ,hartshorn ,flummery4 ,no4 #a4 ,take half a pound of hartshorn2 boil it in four quarts of water1 till reduced to one quarter or less2 let it stand all night4 ,blanch a quarter of a pound of almonds1 and beat them small2 melt the jelly1 mix with it the almonds1 strained through a thin strainer or hair sieve2 then put a quarter of a pint of cream1 a little cinnamon1 and a blade of mace2 boil these together1 and sweeten it4 ,put it into china cups1 and1 when you use it1 turn it out of the cups1 and eat it with cream4 ,hartshorn ,flummery4 ,no4 #b4 ,put one pound of hartshorn shavings to three quarts of spring water2 boil it very gently over a slow fire till it is reduced to one quart1 then strain it through a fine sieve into a basin2 let it stand till cold2 then just melt it1 and put to it half a pint of white wine1 a pint of good thick cream1 and four spoonfuls of orange-flower water4 ,scald the cream1 and let it be cold before you mix it with the wine and jelly2 sweeten it with double-refined sugar to your taste1 and then beat it all one way for an hour and a half at least1 for1 if you are not careful in thus beating1 it will neither mix nor even look to please you4 ,dip the moulds first in water1 that they may turn out well4 ,keep the flummery in cups a day before you use it2 when you serve it1 stick it with blanched almonds1 cut in thin slices4 ,calves' feet may serve instead of hartshorn shavings4 ,hartshorn ,flummery4 ,no4 #c4 ,take one pound of hartshorn shavings1 and put to it three quarts of water2 boil it till it is half consumed2 then strain and press out the hartshorn1 and set it by to cool4 ,blanch four ounces of almonds in cold water1 and beat them very fine with a little rose and orange-flower water4 ,make the jelly as warm as new milk1 and sweeten it to your taste with the best sugar2 put it by degrees to the almonds1 and stir it very well until they are thoroughly mixed4 ,then wring it through a cloth1 put it into cups1 and set it by to jelly4 ,before you turn them out1 dip the outside in a little warm water to loosen them2 stick them with blanched almonds1 cut in thin long pieces4 ,three ounces of sweet almonds1 and one of apricot or peach kernels1 make ratafia flummery4 ,if you have none of the latter1 use bitter almonds4 ,fondues4 ,boil a quarter of a pound of crumb of bread in milk2 beat it with a wooden spoon2 grate half a pound of ,cheshire cheese1 add the yolks of three eggs1 and a quarter of a pound of butter2 beat all well together4 ,beat up three whites of eggs to a thick froth2 put this in last1 and beat the whole well together4 ,bake in two paper cases or a dish1 in a quick oven1 for twenty minutes4 ,yorkshire ,fritters4 ,to two quarts of flour take two spoonfuls of yest1 mixed with a little warm milk4 ,let it rise4 ,take nine eggs1 leaving out four whites1 and temper your dough to the consistence of paste4 ,add currants or apples1 and a little brandy or rose-water4 ,roll the fritters thin1 and fry them in lard4 ,fruit1 to preserve4 ,strip the fruit1 put it into a stone jar1 set the jar in a saucepan of water1 and stew it to boiling on the stove4 ,strain off the liquor1 and to every pint allow a pound of loaf sugar4 ,mix the fruit and the sugar in lumps in a stone vessel1 but not till the sugar is nearly dissolved3 then put it in a preserving-pan1 and simmer and strain it till it is quite clear4 ,when it will jelly on a plate1 it is done1 and may be put into pots4 ,fruit1 to preserve green4 ,take green pippins1 pears1 plums1 apricots1 or peaches2 put them into a preserving-pan2 cover them with vine-leaves1 and then with clear spring water4 ,put on the cover of the pan1 and set them over a very clear fire2 take them off as soon as they begin to simmer1 and take them carefully out with a slice4 ,then peel and preserve them as other fruit4 ,fruit of all sorts1 to scald4 ,put your fruit into scalding water1 sufficient nearly to cover it2 set it over a slow fire1 and keep it in a scald till tender1 turning the fruit where the water does not cover4 ,when it is very tender1 lay paper close to it1 and let it stand till it is cold4 ,then1 to a pound of fruit put half a pound of sugar1 and let it boil1 but not too fast1 till it looks clear4 ,all fruit must be done whole1 excepting pippins1 and they are best in halves or quarters1 with a little orange-peel and the juice of lemon4 ,gingerbread4 ,no4 #a4 ,to a pound and a half of flour add one pound of treacle1 almost as much sugar1 an ounce of beaten ginger1 two ounces of caraway seeds1 four ounces of citron and lemon-peel candied1 and the yolks of four eggs4 ,cut your sweetmeats1 mix all1 and bake it in large cakes1 or tin plates4 ,gingerbread4 ,no4 #b4 ,into one pound and a half of flour work three quarters of a pound of butter2 add three quarters of a pound of treacle1 two ounces of sugar1 half an ounce of ginger1 a little orange-peel beaten and sifted4 ,some take a pound and a quarter of treacle and two ounces of ginger4 ,gingerbread4 ,no4 #c4 ,two pounds of flour1 two ounces of caraway seeds1 one tea-spoonful of powdered ginger1 half a spoonful of allspice1 and the same of pearl-ash1 two ounces of preserved orange1 the same of lemon-peel1 and half a pound of butter2 mix these ingredients well together1 and make it into a stiff paste with treacle1 as stiff as you would make paste for a tart2 then put it before the fire to rise for one hour1 after which you may roll it out1 and cut it into cakes1 or mould it1 as you like4 ,gingerbread4 ,no4 #d4 ,take a pound of treacle and half a pound of butter2 melt them together over a fire2 have ready a pound and a half of flour well dried1 into which put at least half an ounce of ginger well beaten and sifted1 as many coriander seeds1 half a pound of sugar1 a little brandy1 and some candied orange-peel2 then mix the warm treacle and butter with the flour2 make it into flat cakes1 and bake it upon tins4 ,gingerbread4 ,no4 #e4 ,two pounds of flour well dried1 one pound of treacle1 one pound of sugar1 one nutmeg1 four ounces of sweetmeats1 one ounce of beaten ginger1 one pound of fresh butter1 melted with the treacle1 and poured hot upon the other ingredients2 make it into a paste1 and let it lie till quite cold2 then roll it out1 and bake it in a slow oven4 ,gingerbread4 ,no4 #f4 ,one pound of treacle1 the same weight of flour1 butter and sugar of each a quarter of a pound1 ginger and candied lemon-peel of each half an ounce4 ,rub the butter1 ginger1 and sugar1 well together1 before you put in the treacle4 ,thick ,gingerbread4 ,to a pound and a half of flour take one pound of treacle1 almost as much sugar1 an ounce of beaten ginger1 two ounces of caraway seed1 four ounces of citron and lemon-peel candied1 and the yolks of four eggs4 ,cut the sweetmeats2 well mix the whole2 and bake in large cakes on tin plates4 ,gingerbread ,cakes or ,nuts4 ,melt half a pound of butter1 and put to it half a pound of treacle1 two spoonfuls of brandy1 and six ounces of coarse brown sugar4 ,mix all these together in a saucepan1 and let the whole be milk warm2 then put it to a pound and a quarter of flour1 half an ounce of ginger1 some orange-peel finely grated1 and as much candied orange as you like4 ,gingerbread ,nuts4 ,a quarter of a pound of treacle1 the same of flour1 one ounce of butter1 a little brown sugar1 and some ginger4 ,mix all together1 and bake the nuts on tins4 ,sweetmeat is a great addition4 ,gooseberries1 to bottle4 ,pick them in dry weather before they are too large2 cut them at both ends with scissars1 that they may not be broken2 put them into very dry bottles1 and fill them up to the neck with cold spring water4 ,put the bottles up to their necks in water1 in a large fish-kettle1 set it on the fire1 and scald them4 ,take it off immediately when you perceive the gooseberries change colour4 ,next day1 if the bottles require filling1 have ready some cold spring water which has been boiled1 and fill half way up the neck of the bottles2 then pour in a little sweet oil1 just sufficient to cover the water at the top of the bottle1 and tie them over with a bladder4 ,gooseberries in ,jelly4 ,make as much thick syrup as will cover the quantity of gooseberries you intend to do2 boil and skim it clear3 set it by till almost cold4 ,have ready some green hairy gooseberries1 not quite ripe1 and the skins of which are still rather hard2 cut off the remains of the flower at one end1 leaving the little stalk on at the other2 with a small penknife slit down the side1 and with the point of the knife carefully remove the seeds1 leaving the pulp4 ,put the gooseberries into the syrup when lukewarm2 set it on the fire1 shake it frequently1 but do not let it boil4 ,take it off1 and let the gooseberries stand all night3 with a spoon push them under the syrup1 or cover them with white paper4 ,next day set them on the fire1 scald them again1 but they must not boil1 and shake them as before4 ,proceed in the same manner a third time4 ,the jelly to put them in must be made thus3 ,take three pints of the sharpest gooseberries you can get--they must be of the white sort--to one pint of water2 and the quantity you make of this jelly must of course be proportioned to that of the fruit4 ,boil them half an hour1 till all the flavour of the fruit is extracted2 strain off the liquor2 let it settle1 pour off the clear1 and to each pint add one pound of double-refined sugar4 ,boil it till it jellies1 which you may see by putting a little into a spoon or cup4 ,put a little of the jelly at the bottom of the pot to prevent the gooseberries from sinking to the bottom2 when it is set1 put in the rest of the gooseberries and jelly4 ,when cold1 cover with brandy paper4 ,gooseberries1 to preserve4 ,pick the white gooseberries1 stamp and strain them2 then take the largest of them when they just begin to turn2 stone them1 and to half a pound of gooseberries put a pound of the finest sugar1 and beat it very fine4 ,take half a pound of the juice which you have strained2 let it stand to settle clear2 and set it1 with six spoonfuls of water1 on a quick fire2 boil it as fast as you can2 when you see the sugar1 as it boils1 look clear1 they are enough2 which will be in less than a quarter of an hour4 ,put them in glasses or pots1 and paper them close4 ,next day1 if they are not jellied hard enough1 set them for a day or two in a hot stove1 or in some warm place1 but not in the sun2 and1 when jellied1 put the papers close to them after being wetted and dried with a cloth4 ,another way4 ,stone your gooseberries1 and as you stone them put them into water3 then weigh them1 and to eight ounces of gooseberries take twelve ounces of double-refined sugar4 ,put as much water as will make it a pretty thick syrup1 and when boiled and skimmed let it cool a little2 then put the gooseberries into the syrup1 and boil them quick1 till they look clear4 ,take them out one by one1 and put them into glass bottles2 then heat the syrup a little1 strain it through muslin1 pour it on the fruit1 and it will jelly when cold4 ,gooseberry ,paste4 ,pick off the eyes of the gooseberries1 and put them in water scarcely sufficient to cover them2 let them boil1 and rub them through a sieve4 ,boil up a candy of sugar2 put in your paste1 and just scald it a little4 ,add one pound of sugar to a pint of the paste1 and put into pots to dry in the stove3 when candied over1 turn them out on glasses4 ,grapes1 to dry4 ,scald bunches of grapes in water till they will peel2 when they are peeled and stoned1 put them into fresh cold water1 cover them up close1 and set them over the fire till they begin to green4 ,then take them out of the water and put them to the syrup2 after it has been well skimmed4 ,cut a paper that will exactly fit the skillet1 and let it rest upon the syrup4 ,cover the skillet1 and set it over a slow fire1 till the grapes look green2 put them into a thicker syrup1 and1 when they are as green as you wish them to be1 take them out of the syrup1 and let them dry in the stove in bunches4 ,grapes1 to preserve4 ,stone your grapes1 and peel off the skin2 cover them and no more with codling jelly1 and let them boil fast up3 then take them off the fire1 let them stand until they are cold1 and boil them again till they become green4 ,put a pound of sugar to a pint of the grapes1 and let them boil fast till they jelly4 ,greengages1 to preserve4 ,gather the plums before they are too ripe1 and take as much pump water as will cover them4 ,put to the water a quarter of a pound of double-refined sugar1 boil it1 and let it stand to be cold4 ,prick the greengages with a large needle in four places to the stone2 wrap each of them lightly in a vine-leaf1 and set them over a slow fire to green4 ,do so for three days running2 on the last day1 put in a spoonful of old verjuice or lemon-juice1 and a small lump of alum4 ,next day draw them1 and1 after taking off the vine-leaves1 put them in a thick syrup1 first boiled and cleared4 ,finish them by degrees1 by heating them a little every day till they look clear4 ,another way4 ,stone and split the fruit without taking off the skin4 ,weigh an equal quantity of sugar and fruit1 and strew part of the sugar over the greengages1 having first laid them on dishes1 with the hollow part uppermost4 ,take the kernels from the stones1 peel and blanch them4 ,the next day1 pour off the syrup from the fruit1 and boil it very gently with the other sugar eight minutes4 ,skim it1 and add the fruit and kernels4 ,simmer the whole till quite clear1 taking off any scum that rises4 ,put the fruit1 one by one1 into small pots1 and pour the syrup and kernels to it4 ,hartshorn ,jelly4 ,boil one pound of hartshorn shavings over a very gentle fire1 in two quarts of water1 till it is reduced to one quart2 let it settle1 and strain it off4 ,put to this liquor the whites of eight or nine eggs1 and four or five of their shells1 broken very fine1 the whites well beaten1 the juice of seven or eight lemons1 or part oranges2 sweeten with the best sugar1 and add above a pint of ,rhenish or ,lisbon wine4 ,mix all these well together1 and boil over a quick fire1 stirring all the time with a whisk4 ,as soon as it boils up1 strain it through a flannel bag1 throwing it backward and forward till it is perfectly clear4 ,boil lemon-peel in it to flavour it4 ,the last time of passing it through the bag1 let it drip into the moulds or glasses4 ,hedgehog4 ,blanch two quarts of the best almonds in cold water2 beat them very fine in a mortar1 with a little canary wine and orange-flower water2 make them into a stiff paste2 then beat in the yolks of twelve eggs1 leaving out five whites2 add a pint of good cream2 sweeten to your taste1 and put in half a pound of good butter melted4 ,set it on a slow fire1 and keep it constantly stirring till it is stiff enough4 ,make it up into the form of a hedgehog2 stick it full of blanched almonds1 slit and stuck up like the bristles2 put it in a dish1 and make hartshorn jelly1 and put to it1 or cold cream1 sweetened with a glass of white wine1 and the juice of a ,seville orange2 plump two currants for the eyes4 ,ice and ,cream4 ,mix a little cream and new milk together in a dish2 put in runnet1 as for cheesecakes2 stir it together4 ,pour in some canary wine and sugar4 ,then put the whites of three eggs and a little rose-water to a pint of cream2 whip it up to a froth with a whisk1 and1 as it rises1 put it upon the runnet and milk4 ,lay in here and there bunches of preserved barberries1 raspberry jam1 or any thing of that sort you please4 ,whip up more froth1 and put over the whole4 ,lemon ,ice4 ,grate the peel of two lemons on sugar1 and put it into a bowl1 with the juice of four lemons squeezed1 and well stir it about2 then sweeten it with clarified sugar to your taste1 and add to it three spoonfuls of water4 ,throw over a little salt on the ice2 put the ice in the bottom of the pail2 put the ice-pot on it1 and cover it also with ice4 ,turn the pot continually1 and in about a minute or two open it1 and continue to stir it till it is frozen enough2 after this stir every now and then4 ,iceing for ,cakes4 ,beat the white of an egg to a strong froth2 put in by degrees four ounces of fine sugar1 beaten and sifted very fine1 with as much gum as will lie on a sixpence4 ,beat it up for half an hour1 and lay it over your cakes the thickness of a straw4 ,another4 ,take the whites of four eggs and a pound of double-refined sugar1 pounded and sifted2 beat the eggs a little2 put the sugar in1 and whip it as fast as possible2 then wash your cake with rose-water1 and lay the iceing on2 set it in the oven with the lid down till it is hard4 ,jaunemange4 ,steep two ounces of isinglass for an hour in a pint of boiling water2 put to it three quarters of a pint of white wine1 the juice of two oranges and one lemon1 the peel of a lemon cut very fine1 and the yolks of eight eggs4 ,sweeten and boil it all together2 strain it in a mould1 and1 when cold1 turn it out4 ,make it the day before you use it4 ,another way4 ,one ounce of isinglass1 dissolved in a good half pint of water1 the juice of two small lemons1 the peel of half a lemon1 the yolks of four eggs1 well beaten1 half a pound of sugar1 half a pint of white wine3 mix these carefully together1 and stir them into the isinglass jelly over the fire4 ,let it simmer a few minutes2 when a little cool1 pour it into your moulds1 taking care to wet them first2 turn it out the next day4 ,coloured ,jelly1 to mix with or garnish other ,jelly4 ,pare four lemons as thin as possible2 put the rinds into a pint and a half of water2 let them lie twelve hours3 then squeeze the lemons2 put the water and juice together2 add three quarters of a pound of the best sugar1 but if the lemons are large1 it will require more sugar4 ,when the sugar is quite melted1 beat up the whites of six new-laid eggs to a froth2 mix all together1 and strain it through a hair sieve into a saucepan2 set it on a slow fire1 and keep it stirred till it is near boiling and grows thick4 ,then take it off1 and keep stirring it the same way till it cools4 ,the colouring is to be steeped in a cup of water1 and then strained into the other ingredients4 ,care must be taken to stir it always one way4 ,the eggs are the last thing put in2 the whole must be well mixed with a whisk till thoroughly incorporated4 ,gloucester ,jelly4 ,of rice1 sago1 pearl barley1 candied eringo root1 of each one ounce2 add two quarts of water2 simmer it over the fire till it is reduced to one quart2 strain it4 ,this will produce a strong jelly2 a little to be dissolved in white wine or warm milk1 and to be taken three or four times a day4 ,another way4 ,pearl barley1 whole rice1 sago1 and candied eringo root1 of each one ounce1 and half an ounce of hartshorn shavings1 put into two quarts of spring water2 simmer very gently till reduced to one quart1 and then rub it through a fine sieve4 ,half a coffee-cup to be taken with an equal quantity of milk in a morning fasting1 and lie an hour after it1 and to be taken twice more in the day4 ,you may then put a small quantity of wine or brandy instead of milk4 ,lemon ,jelly4 ,put the juice of four lemons1 and the rind pared as thin as possible1 into a pint of spring water1 and let it stand for half an hour4 ,take the whites of five eggs2 sweeten1 and strain through a flannel bag4 ,set it over a slow fire1 and stir it one way till it begins to thicken4 ,you may then put it in glasses or dishes1 and colour with turmeric4 ,nourishing ,jelly4 ,dissolve two ounces of isinglass in a quart of port wine1 with some cinnamon and sugar3 sweeten to your taste with the best white sugar4 ,it must not be suffered to boil1 and will take two or three hours to dissolve1 as the fire must be very slow3 stir it often to prevent its boiling4 ,it must be taken cold4 ,orange ,jelly4 ,no4 #a4 ,squeeze the juice of nine or ten ,china oranges and one ,seville orange through a sieve into an earthen pan1 adding a quarter of a pound of double-refined sugar4 ,take an ounce and a half1 good weight1 of the best isinglass1 the peel of seven of the oranges grated1 and the bitter squeezed out through a towel2 boil this peel in the isinglass1 which must be put over the fire in about a pint of water just to melt it4 ,stir it all the time it is on the fire2 strain and pour it to the juice of the oranges1 which boil together for about ten minutes4 ,when you take it off1 strain it again1 and put it into moulds4 ,orange ,jelly4 ,no4 #b4 ,set on the fire one ounce of isinglass in a quarter of a pint of warm water till it is entirely dissolved4 ,take the juice of nine oranges2 strain off clear half a pint of mountain wine1 sweetened with lump sugar to your taste1 and colour it with a very little cochineal4 ,boil all together for a few minutes1 and strain it through a flannel bag1 till it is quite clear3 pour it to the peels1 and let it stand till it is a stiff jelly4 ,orange ,jelly4 ,no4 #c4 ,one ounce of isinglass1 dissolved in a pint of water1 the juice of six ,china oranges1 a bit of the rind1 pared thin1 sweetened to the taste1 scalded1 and strained4 ,you may scoop the rind and fill the oranges1 and1 when cold1 halve or quarter them4 ,restorative ,jelly4 ,take two pounds of knuckle of veal and a pound and a half of lean beef2 set it over the fire with four pints of water2 cover it close1 and stew it till reduced to half4 ,while stewing1 put in half an ounce of fine isinglass1 picked small1 a little salt1 and mace4 ,strain it off clear1 and when cold take off every particle of fat4 ,warm it in hot water1 and not in a pan4 ,take a tea-cupful twice a day4 ,strawberry ,jelly4 ,boil two ounces of isinglass in a quarter of a pint of water over a gentle fire1 and skim it well4 ,mash a quart of scarlet strawberries in an earthen pan with a wooden spoon2 then put in the isinglass1 some powdered sugar1 and the juice of a good lemon--this quantity is for six small moulds2 if you do not find it enough1 add a little more water2 then run it through a tamis1 changing it two or three times4 ,wine ,jelly4 ,on two ounces of isinglass and one ounce of hartshorn shavings pour one pint of boiling water2 let it stand a quarter of an hour covered close2 then add two quarts of water1 and boil it well till the isinglass is dissolved2 add a pint of dry wine1 sugar to your taste1 four lemons1 and the whites of seven eggs well beaten4 ,boil it quick1 and keep it stirring all the time2 then pour it through a jelly-bag1 and strain it two or three times till quite clear4 ,lemons or ,seville ,oranges1 to preserve4 ,take fine large lemons or ,seville oranges2 rasp the outside skin very fine and thin2 put them in cold water1 and let them lie all night4 ,put them in fresh water1 and set them on the fire in plenty of water1 and1 when they have had two or three boils1 take them off1 and let them lie all night in cold water4 ,then put them into fresh water1 and let them boil till they are so tender that you can run a straw through them4 ,if you think the bitterness not sufficiently out1 put them again into cold water1 and let them lie all night4 ,lemons need not soak so long as oranges4 ,to four oranges or lemons put two pounds of the best sugar and a pint of water2 boil and skim it clear1 and when it is cold put in the oranges1 and let them lie four or five days in cold syrup2 then give them a boil every day till they look clear4 ,make some pippin or codlin jelly thus3 to a pint of either put one pound of sugar1 and let it boil till it jellies2 then heat the oranges1 and put them to the jelly and half their syrup2 boil them very fast a quarter of an hour1 and1 just before you take them off the fire1 put in the juice of two or three lemons2 put them in pots or porringers1 that will hold them single1 and that will admit jelly enough4 ,to four oranges or lemons1 put a pound and a half of jelly and the same quantity of syrup1 but boiled together1 as directed for the oranges4 ,malaga lemons are the best2 they are done in the same manner as the oranges1 only that they do not require so much soaking4 ,lemon ,caudle4 ,take a pint of water1 the juice of two lemons1 the rind of half a lemon pared as thin as possible from the white1 a blade of mace1 and some bread shred very small2 sweeten to your taste4 ,set the whole on the fire to boil2 when boiled enough1 which you will perceive by the bread being soft1 beat three or four eggs well together till they are as thin as water2 then take a little out of the skillet and put to the eggs1 and so proceed till the eggs are hot2 then put them to the rest1 stirring well to prevent curdling4 ,lemon or ,chocolate ,drops4 ,take half a pound of fine-sifted double-refined sugar2 grate into it the yellow rind of a fair large lemon2 whip the white of an egg to a froth1 with which wet the sugar till it is as stiff as good working paste4 ,drop it as you like on paper1 with a little sugar first sifted on it2 bake in a very slow oven4 ,for chocolate drops1 grate about an ounce of chocolate as you did of lemon-peel1 which must then be left out4 ,lemon ,puffs4 ,into half a pound of double-refined sugar1 beat fine and sifted1 grate the yellow rind of a large lemon4 ,whip up the white of an egg to a froth1 and wet it with the froth1 till it is as stiff as a good working paste4 ,lay the puffs on papers1 and bake them in a very slow oven4 ,lemon ,tart4 ,a quarter of a pound of almonds blanched and beaten with a little sweet cream2 put in half a pound of sugar1 the yolks only of eight eggs1 half a pound of butter1 the peel of two lemons grated4 ,beat all together fine in a mortar2 lay puff paste about the dish2 bake it half an hour4 ,lemon ,solid4 ,put the juice of a lemon1 with the rind grated1 into a dish3 sweeten it to your taste2 boil a quart of cream till it is reduced to three half pints2 pour it upon the lemon1 and let it stand to cool4 ,it should be made the day before it is used4 ,syrup of ,lemons4 ,to three pounds of the best sugar finely beaten put one pint of lemon juice1 set by to settle1 and then poured off clear3 put it in a silver tankard1 and set that in a pot of boiling water4 ,let this boil till the sugar is quite dissolved1 and when cold bottle it2 take care that in the boiling not the least water gets in4 ,skim off any little scum that rises4 ,macaroons4 ,take half a pound of almonds1 blanched and pounded1 and half a pound of finely pounded lump sugar4 ,beat up the whites of two eggs to a froth2 mix the sugar and almonds together2 add the eggs by degrees2 and1 when they are well mixed1 drop a spoonful on wafer-paper4 ,they must be baked as soon as made in a slow oven4 ,citron ,marmalade4 ,boil the citron very tender1 cutting off all the yellow rind2 beat the white very well in a wooden bowl2 shred the rind1 and to a pound of pulp and rind take a pound and a half of sugar1 and half a pint of water4 ,when it boils1 put in the citron1 and boil it very fast till it is clear2 put in half a pint of pippin jelly1 and boil it till it jellies very well2 then add the lemon-juice1 and put it into your pots or glasses4 ,cherry ,marmalade4 ,take eight pounds of cherries1 not too ripe2 stone them2 take two pounds of sugar beaten1 and the juice of four quarts of currants1 red and white4 ,put the cherries into a pan1 with half a pound of the sugar1 over a very hot fire2 shake them frequently2 when there is a good deal of liquor1 put in the rest of the sugar1 skimming it well and boiling it as fast as possible1 till your syrup is almost wasted2 then put in your currant juice1 and let it boil quick till it jellies2 keep stirring it with care2 then put it in pots4 ,another way4 ,take five pounds of cherries stoned and two pounds of loaf sugar2 shred your cherries1 wet your sugar with the juice that runs from them1 then put the cherries into the sugar1 and boil them pretty fast1 till they become a marmalade4 ,when cold1 put it into glasses for use4 ,orange ,marmalade4 ,no4 #a4 ,pare your oranges very thin1 and lay them in water two or three days1 changing the water twice a day2 then take them out1 and dry them with a linen cloth4 ,take their weight in sugar beat fine2 cut the oranges in halves1 take out the pulp1 pick out the seeds1 and take off the skins carefully4 ,boil the rinds very tender in a linen cloth2 cut them in strips whilst hot1 and lay them in the pan in which you design to boil the marmalade4 ,put a layer of sugar1 and a layer of orange rinds1 alternately1 till all are in2 let them stand till the sugar is quite dissolved2 add the juice of a lemon2 set them on a stove1 and let them boil fast till nearly done2 then put in the pulp1 and boil them again till quite done4 ,take them off1 and add the juice of a lemon2 let them stand in pots for a few days1 and they will be fit for eating4 ,lemon marmalade may be done in the same way1 only with a much greater quantity of sugar1 or sugar mixed with sugar-candy4 ,orange ,marmalade4 ,no4 #b4 ,take six dozen ,seville oranges2 pare thin three dozen1 the other three rasp thin1 and keep the parings and raspings separate4 ,cut all the six dozen in halves2 squeeze out the juice1 but not too hard2 scoop out the pulp with a tea-spoon2 pick out the seeds1 and keep the pulp4 ,boil the skins1 changing the water two or three times1 to take off the bitterness1 till they are tender enough for a straw to pierce them4 ,when they are boiled1 scoop out and throw away the stringy part2 boil the parings three times in different waters2 beat the boiled skins very fine in a marble mortar2 beat the boiled rinds in the same manner4 ,the pulp1 skin1 rinds1 and juice1 must be all weighed1 but not yet mixed2 for each pound in the whole take one pound of loaf sugar1 which must first be mixed with a little water1 boiled alone1 well skimmed1 and thoroughly cleared4 ,the pulp1 skins1 and juice1 must then be put into this syrup1 well mixed1 and boiled together for about half an hour2 after which put in the rasped rinds1 beaten as above directed1 and boil all together for a short time4 ,put the marmalade into small pots1 and cover with brandy paper4 ,orange ,marmalade4 ,no4 #c4 ,take a dozen of ,seville oranges and their weight in sugar finely powdered4 ,pare the oranges as thin as possible2 the first peel is not used in marmalade2 it is better to grate off the outer peel and put them in water4 ,let them lie two or three days1 changing the water every day2 then cut the oranges in quarters1 and take out all the pulp2 boil the peels in several waters1 till they are quite tender and not bitter4 ,then put to the sugar half a pint of water1 and boil it to a syrup1 till it draws as fine as a hair2 put in the peels sliced very thin1 and boil them gently about a quarter of an hour4 ,while the peels are boiling1 pick out all the seeds and skins from the pulp2 then put the pulp to the orange-peel2 let it boil till it is clear2 put a little in a saucer1 and when it jellies it is done enough4 ,scotch ,orange ,marmalade4 ,weigh the oranges1 and take an equal weight of sugar2 wipe the fruit with a wet cloth2 grate them1 cut them across1 and squeeze them through a hair sieve4 ,boil the skins tender1 so that the head of a pin will easily pierce them2 take them off the fire1 squeeze out the water1 scrape the pulp from them1 cut the skins into very thin chips1 and let them boil until they are very transparent4 ,then put in the juice and so much of the gratings as you choose2 let it all boil together till it will jelly1 which you will know by letting a little of it cool in a saucer4 ,red ,quince ,marmalade4 ,no4 #a4 ,take one pound and a half of quinces1 two pounds of sugar1 a pint of water1 and a quarter of a pint of the juice of quinces2 boil it tender1 and skim it well4 ,when done enough1 put into it a quarter of a pint of the juice of barberries4 ,skim it clear as long as any thing rises4 ,red ,quince ,marmalade4 ,no4 #b4 ,scald as many fine large quinces as you would use1 and grate as many small ones as will make a quart of juice1 or according to the quantity you want4 ,let this settle2 after you have pressed it through a coarse cloth1 strain it through a jelly-bag1 that what you use may be perfectly clear4 ,to every pint of this liquor put a pound and a half of sugar1 and a pound and a half of the scalded quinces1 which must be pared and cored before they are weighed4 ,set it at first on a pretty brisk fire2 when it begins to boil1 slacken the fire2 and when it begins to turn red cover it close4 ,as soon as it is of a fine bright red1 take it off1 as it turns of a blackish muddy colour in a moment if not carefully watched4 ,a small bit of cochineal1 tied up in a bit of rag and boiled with it1 gives it a beautiful colour4 ,before you have finished boiling1 add barberry juice1 to your judgment1 which improves the flavour4 ,red ,quince ,marmalade4 ,no4 #c4 ,pare the quinces1 quarter them1 and cut out all the hard part2 to a pound of quinces put a pound and a half of sugar and half a pound of the juice of barberries1 boiled with water1 as you do jelly or other fruit1 boiling it very fast1 and break it very small2 when it is all to pieces and jellied1 it is enough4 ,if you wish the marmalade to be of a green colour1 put a few black bullaces to the barberries when you make the jelly4 ,white ,quince ,marmalade4 ,pare and quarter the quinces1 and put as much water as will cover them2 boil them all to pieces to make jelly1 and run it through a jelly-bag4 ,take a pound of quinces1 quarter them1 and cut out all the hard parts2 pare them1 and to a pound of fruit put a pound and a half of finely beaten sugar and half a pint of water4 ,let it boil till very clear2 keep stirring it1 and it will break as you wish it4 ,when the sugar is boiled very thick1 almost to a candy1 put in half a pint of jelly1 and let it boil very fast till it becomes a jelly4 ,take it off the fire1 and put in juice of lemon2 skim it well1 and put it into pots or glasses4 ,marchpane4 ,blanch one pound of almonds as white as you can2 take three quarters of a pound of fine white sugar well pounded2 beat them up together with a little rose-water1 to prevent the almonds from oiling4 ,take out the mixture1 work it like paste1 make it into cakes1 lay them on wafers1 and bake them4 ,boil rose-water and sugar till it becomes a syrup2 when the cakes are almost done1 spread this syrup all over them1 and strew them with comfits4 ,another way4 ,take a pound of almonds finely beaten1 and a pound of fine sugar1 sifted through a hair sieve2 mix these together2 then add the whites of four eggs1 beaten up to a froth2 mix the whole well together1 and scald it over your fire1 still keeping it well-stirred1 to prevent burning4 ,let it stand till cold2 afterwards roll it on papers1 and bake it4 ,marrow ,pasties4 ,make the pasties small1 the length of a finger2 put in large pieces of marrow1 first dipped in egg1 and seasoned with sugar1 beaten cloves1 mace1 and nutmeg4 ,strew a few currants on the marrow1 and either bake or fry them4 ,melons or ,cucumbers1 to preserve4 ,cut and pare a thoroughly ripe melon into thick slices2 put them into water till they become mouldy2 then put them into fresh water over the fire to coddle1 not to boil4 ,make a good syrup2 when properly skimmed1 and while boiling1 put your melon in to boil for a short time4 ,the syrup should be boiled every day for a fortnight2 do not put it to the melon till a little cold3 the last time you boil the syrup1 put it into a muslin bag2 add one ounce of ginger pounded and the juice and rind of two lemons2 but1 if a large melon1 allow an additional ounce of ginger4 ,melon ,compote4 ,cut a good melon as for eating2 peel it1 carefully taking off the green part entirely1 but not more4 ,take out all the inside1 and steep the slices for ten days in the best vinegar1 keeping it well covered4 ,take out the slices1 and put them over the fire in fresh vinegar2 let them stew till quite tender4 ,then drain and dry them in a cloth2 stick bits of cloves and cinnamon in them2 lay them in a jar1 and make a syrup1 and pour over them4 ,tie the jar close down4 ,this kind of sweetmeat is eaten in ,geneva with roast meat1 and is much better than currant jelly or apple sauce4 ,the melon must be in good order1 and within three or four days of being ripe enough to eat4 ,mince ,meat4 ,no4 #a4 ,one pound of beef1 one pound and a half of suet1 one pound of currants1 half a pound of chopped raisins1 one pound of sugar1 if moist1 half a pint of brandy1 a pint of raisin wine1 mace1 cinnamon1 allspice1 and nutmeg1 pounded together4 ,sweetmeats1 candied lemon1 and fresh peel1 may be added1 when used for baking4 ,mince ,meat4 ,no4 #b4 ,one pound of beef suet1 one pound of apples peeled and cored1 one pound of raisins stoned and chopped very fine1 the same of currants well picked1 half a pound of sugar made very fine1 a glass of brandy1 a glass of wine1 half an ounce of allspice1 the juice of two large lemons1 the rind chopped as fine as possible3 add sweetmeats to your taste4 ,mince ,meat4 ,no4 #c4 ,take one pound of beef and two pounds of suet shred fine1 two pounds of currants1 one pound of the best raisins stoned1 but not chopped1 three quarters of a pound of sugar1 four fine pippins or russetings chopped fine1 some grated lemon-peel1 half an ounce of cinnamon1 the same of nutmeg1 a quarter of an ounce of mace1 wine and brandy to your taste1 and whatever sweetmeats you please4 ,mince ,meat without ,meat4 ,no4 #a4 ,twelve pounds of currants1 very well washed1 dried1 and picked1 six pounds of raisins stoned and chopped very small1 a quarter of a pound of cloves1 three ounces of mace1 and two of nutmegs1 pounded very fine1 the rind of three large fresh lemons pared very thin and chopped fine1 six pounds of powder sugar1 a quart of sack1 a quart of brandy1 one hundred golden rennets1 pared1 cored1 and chopped small3 mix all well together1 and let it stand two days1 stirring it from the bottom twice or thrice a day4 ,add three whole dried preserved oranges and an equal weight of dried citron4 ,mix in the suet a day or two before you use it4 ,add lemon-juice to your taste1 and that only to the quantity you mean to bake at once4 ,without suet these ingredients will keep for six months4 ,mince ,meat without ,meat4 ,no4 #b4 ,to make a mince meat that will keep for five or six years1 take four pounds of raisins of the sun1 stoned and chopped very fine1 five pounds of currants1 three pounds of beef suet shred very fine1 the crumb of a half-quartern loaf1 three pounds of loaf-sugar1 the peel of four lemons grated1 half an ounce of nutmeg1 a quarter of an ounce of mace1 the same of cloves1 and one pint of good brandy4 ,when you make your pies1 add about one third of apple chopped fine2 and to each pie put six or eight small slices of citron and preserved orange-peel1 with a table-spoonful of sweet wine1 ratafia1 and a piece of a large lemon mixed together4 ,mince ,meat without ,meat4 ,no4 #c4 ,three pounds of suet1 three pounds of apples1 pared and cored1 three pounds of currants washed1 picked1 and dried1 one pound and a half of sugar powdered1 three quarters of a pound of preserved orange-peel1 six ounces of citron1 the juice of six lemons1 one pint of sack and one of brandy1 a quarter of an ounce of mace1 the same of nutmeg1 and of cloves and cinnamon half a quarter of an ounce each4 ,lemon ,mince ,meat4 ,cut three large lemons1 and squeeze out the juice2 boil the peels together with the pulp till it will pound in a mortar2 put to it one pound of beef suet1 finely chopped1 currants and lump sugar1 one pound of each2 mix it all well together2 then add the juice with a glass of brandy4 ,put sweetmeats to your taste4 ,mirangles4 ,put half a pint of syrup into a stewpan1 and boil it to what is called blow2 then take the whites of three eggs1 put them in another copper pan1 and whisk them very strong4 ,when your sugar is boiled1 rub it against the sides of the stewpan with a table-spoon2 when you see the sugar change1 quickly mix the whites of eggs with it1 for if you are not quick your sugar will turn to powder4 ,when you have mixed it as light as possible1 put in the rind of one lemon2 stir it as little as possible3 take a board1 about one foot wide and eighteen inches long1 and put a sheet of paper on it4 ,with your table-spoon drop your batter in the shape of half an egg3 sift a little powdered sugar over them before you put them in the oven4 ,let your oven be of a moderate heat2 watch them attentively1 and let them rise1 and just let the outside be a little hard1 but not the least brown2 the inside must be moist4 ,take them off with a knife1 and just put about a tea-spoonful of jam in the middle of them2 then put two of them together1 and they will be in the shape of an egg2 you must handle them very gently4 ,moss4 ,take as much white starch as sugar1 and sift it2 colour some of the sugar with turmeric1 some with blue powder1 some with chocolate1 and some with the juice of spinach2 and wet each by itself with a solution of gum-dragon4 ,strain and rub it through a hair sieve1 and let them dry before you touch them4 ,muffins4 ,mix flour in a pan1 with warm new milk and water1 yest and salt1 according to your judgment4 ,beat it up well with a wooden spoon till it is a stiff batter2 then set it near the fire to rise1 which will be in about an hour4 ,it must then be well beaten down1 and put to rise again1 and1 when very light1 made into muffins1 and baked in flat round irons made for the purpose4 ,the iron must be made hot1 and kept so with coals under it4 ,take out the batter with a spoon1 and drop it on a little flour sprinkled lightly on a table4 ,then lay them on a trencher with a little flour2 turn the trencher round to shape them1 assisting with your hand if they need it4 ,then bake them2 when one side is done1 turn them with a muffin knife1 and bake the other4 ,oranges1 to preserve4 ,make a hole at the stalk end2 take out all the seeds1 but no pulp2 squeeze out the juice1 which must be saved to put to them1 taking great care you do not loosen the pulp4 ,put them into an earthen pan1 with water2 boil them till the water is bitter1 changing it three times1 and1 in the last water put a little salt1 and boil them till they are very tender1 but not to break4 ,take them out and drain them2 take two pounds of sugar and a quart of pippin jelly2 boil it to a syrup1 skim it very clear1 and then put in your oranges4 ,set them over a gentle fire till they boil very tender and clear2 then put to them the juice that you took from them2 prick them with a knife that the syrup may penetrate4 ,if you cut them in halves1 lay the skin side upwards1 and put them up and cover them with the syrup4 ,lemons and citrons may be done in the same way4 ,whole ,oranges1 to preserve4 ,take six oranges1 rasp them very thin1 put them in water as you do them1 and let them lie all night4 ,in the morning boil them till they are tender1 and then put them into clear water1 and let them remain so two or three days4 ,take the oranges1 and cut a hole in the top1 and pick out the seeds1 but not the meat2 then take three pounds of fine sugar1 and make a thin syrup1 and1 when boiled and skimmed1 put in your oranges1 and let them boil till they are clear4 ,take them out1 and let them stand three or four days2 then boil them again till the syrup is rather thick4 ,put half a pound of sugar and half a pint of apple jelly to every orange1 and let it boil until it jellies2 put them into pots1 and place any substance to keep down the orange in the pot till it cools4 ,seville ,oranges1 to preserve4 ,put ,seville oranges in spring water1 where let them remain three or four days1 shifting the water every day4 ,take them out1 and grate off a little of the outside rind very carefully without touching the white1 only to take away a little of the bitter2 make a thin syrup1 and1 when it is sufficiently cleared and boiled1 take it off1 and1 when it is only warm1 put the oranges in and just simmer them over the fire4 ,put them and the syrup into a pan1 and in a day or two set them again on the fire1 and just scald them4 ,repeat this a day afterwards2 then boil a thick syrup2 take the oranges out of the thin one1 and lay them on a cloth to drain1 covered over with another2 then put them to the thick syrup1 as you before did to the thin one1 putting them into it just hot1 and giving them a simmer4 ,repeat this in a few days if you think they are not sufficiently done4 ,the insides must be left in4 ,butter ,orange4 ,take a pint of the juice of oranges and eight new-laid eggs beaten well together2 mix and season them to your taste with loaf-sugar2 then set it on the fire2 keep stirring till it becomes thick2 put in a bit of butter of the size of a walnut1 stirring it while on the fire2 then dish it up4 ,candied ,orange4 ,take twelve oranges1 the palest you can get2 take out the pulp1 pick out the seeds and skins2 let the outsides soak in water with a little salt all night3 then boil them in a good quantity of spring water1 till tender1 which will be about nine or ten hours4 ,drain and cut them in very thin slices2 add them to the pulp1 and to every pound take one pound and a half of sugar beaten fine4 ,boil them together till clear1 which will be in about three quarters of an hour4 ,orange ,cream4 ,grate the peels of four ,seville oranges into a pint of water1 then squeeze the juice into the water4 ,well beat the yolks of four eggs2 put all together2 and sweeten with double-refined sugar4 ,press the whole hard through a strong strainer2 set it on the fire1 and stir it carefully one way1 till it is as thick as cream4 ,orange ,jelly4 ,dissolve two ounces of isinglass in a pint of water2 add a pint of the juice of four ,china oranges1 two ,seville oranges1 and two lemons4 ,grate the peel of them all1 and sweeten to your palate4 ,orange ,paste4 ,pick all the meat out of the oranges1 and boil the rinds in water till they are very tender4 ,cut off all the outside1 and beat the pulp in a mortar till it is very fine4 ,shred the outside in long thin bits1 and mix it with the meat1 when you have taken out all the seeds4 ,to every pint of juice put half a pint of the pulp1 and mix all together4 ,then boil up a candy of sugar2 put in your paste1 and just scald it2 add a good pound of sugar to a pint of the paste2 put it into a broad earthen pan1 set it on a stove1 let it remain till it candies2 skim it off with a spoon1 drop it on glasses to dry1 and as1 often as it candies keep skimming it4 ,another way4 ,to six ounces of sugar put six ounces at least of fine flour1 mixed with a little orange-flower water1 but no eggs1 as they would make it too dry4 ,moisten with water1 taking care that it is neither too hard nor too soft4 ,rub the pan with a little fine oil4 ,orange ,puffs4 ,pare off the yellow peel of a large ,seville orange1 but be careful not to touch the white2 boil it in three several waters to take out the bitterness2 it will require about three hours' boiling4 ,beat it very fine in a marble mortar1 with four ounces of fine lump sugar1 four ounces of fresh butter1 the yolks of six eggs1 four good spoonfuls of sweet thick cream1 and one spoonful of orange-flower water4 ,beat all these ingredients so well together that you cannot discern a particle of the orange-peel4 ,roll out your puff paste as thin as possible1 lay it in pattypans1 fill them with the ingredients1 but do not cover them4 ,bake them in an oven no hotter than for cheesecakes2 but for frying you must make them with crust without butter1 and fry them in lard4 ,another way4 ,take one pound of single-refined sugar sifted and the rind of an orange grated1 a little gum-dragon1 and beaten almonds rubbed through a sieve4 ,mix all these well together2 wet it into paste1 and beat it in a mortar2 add whites of eggs whipped to a frost4 ,orange ,sponge4 ,dissolve two ounces of isinglass in one pint of water2 strain it through a sieve2 add the juice of two ,china oranges and some lemon2 sugar it to your taste4 ,whisk it till it looks like a sponge2 put it into a mould1 and turn it out4 ,orange and ,lemon ,syrup4 ,to each pint of juice1 which must be put into a large pan1 throw a pound and a half of sugar1 broken into small lumps1 which must be stirred every day till dissolved1 first carefully taking off the scum4 ,let the peel of about six oranges be put into twelve quarts1 but it must be taken out when the sugar is melted1 and you are ready to bottle it4 ,proceed in the same way with lemon1 only taking two pounds of sugar to a pint of juice4 ,oranges for a ,tart4 ,pare some oranges as thin as possible2 boil them till they are soft4 ,cut and core double the number of good pippins1 and boil them to pap1 but so as that they do not lose their colour2 strain the pulp1 and add one pound of sugar to every pint4 ,take out the orange-pulp1 cut the peel1 make it very soft by boiling1 and bruise it in a mortar in the juice of lemons and oranges2 then boil it to a proper consistence with the apple and orange-pulp and half a pint of rose-water4 ,orange ,tart4 ,take eight ,seville oranges2 cut them in halves1 pick out all the seeds2 then pick out all the orange as free from the white skins as possible4 ,take the seeds out of the cores1 and boil them till tender and free from bitter4 ,when done enough1 dry them very well from the water1 and beat five of the orange-peels in a marble mortar till quite smooth4 ,then take the weight of the oranges in double-refined sugar1 beaten fine1 and sifted2 mix it with the juice1 and pound all well in the mortar2 the peel that was left unbeaten you slice into your tart4 ,you may keep out as much sugar as will ice the tart4 ,make the crust for it with twelve ounces of flour1 six ounces of butter1 melted in water1 and the yolks of two eggs1 well beaten and mixed into your flour4 ,be sure to prick the crust well before it goes into the oven4 ,half this quantity makes a pretty-sized tart4 ,another way4 ,take as many oranges as you require4 ,cut the peel extremely thin from the white1 and shred it small4 ,clear the oranges entirely from the white1 and cut them in small pieces like an apple1 taking out the seeds4 ,sweeten as required1 and bake in a nice paste4 ,in winter1 apples may be mixed4 ,panada4 ,take oatmeal1 clean picked and well beaten2 steep it in water all night2 strain and boil it in a pipkin1 with some currants1 a blade or two of mace1 and a little salt4 ,when it is well boiled1 take it off2 and put in the yolks of two or three new-laid eggs1 beaten with rose-water4 ,set it on a gentle fire1 and stir it that it may not curdle4 ,sweeten with sugar1 and put in a little nutmeg4 ,pancakes4 ,no4 #a4 ,mix a quart of milk with as much flour as will make it into a thin batter2 break in six eggs2 put in a little salt1 a glass of raisin wine1 a spoonful of beaten ginger2 mix all well together2 fry and sprinkle them with sugar4 ,in making pancakes or fritters1 always make your batter an hour before you begin frying1 that the flour may have time to mix thoroughly4 ,never fry them till they are wanted1 or they will eat flat and insipid4 ,add a little lemon-juice or peel4 ,pancakes4 ,no4 #b4 ,to a pint of cream put three spoonfuls of sack1 half a pint of flour1 six eggs1 but only three whites2 grate in some nutmeg1 very little salt1 a quarter of a pound of butter melted1 and some sugar4 ,after the first pancake1 lay them on a dry pan1 very thin1 one upon another1 till they are finished1 before the fire2 then lay a dish on the top1 and turn them over1 so that the brown side is uppermost4 ,you may add or diminish the quantity in proportion4 ,this is a pretty supper dish4 ,pancakes4 ,no4 #c4 ,break three eggs1 put four ounces and a half of flour1 and a little milk1 beat it into a smooth batter2 then add by degrees as much milk as will make it the thickness of good cream4 ,make the frying-pan hot1 and to each pancake put a bit of butter nearly the size of a walnut2 when melted1 pour in the batter to cover the bottom of the pan2 make them of the thickness of half a crown4 ,the above will do for apple fritters1 by adding one spoonful more flour2 peel and cut your apples in thick slices1 take out the core1 dip them in the batter1 and fry them in hot lard2 put them in a sieve to drain2 grate some loaf sugar over them4 ,french ,pancakes4 ,beat the yolks of eight eggs1 which sweeten to your taste1 nearly a table-spoonful of flour1 a little brandy1 and half a pint of cream4 ,they are not to be turned in the frying-pan4 ,when half done1 take the whites beaten to a strong froth1 and put them over the pancakes4 ,when these are done enough1 roll them over1 sugar them1 and brown them with a salamander4 ,grillon's ,pancakes4 ,two soup-ladles of flour1 three yolks of eggs1 and four whole ones1 two tea-spoonfuls of orange-flower water1 six ratafia cakes1 a pint of double cream2 to be stirred together1 and sugar to be shaken over every pancake1 which is not to be turned--about thirty in number4 ,quire of ,paper ,pancakes4 ,take to a pint of cream eight eggs1 leaving out two whites1 three spoonfuls of fine flour1 three of sack1 one of orange-flower water1 a little sugar1 a grated nutmeg1 a quarter of a pound of butter melted in the cream4 ,mix a little of the cream with flour1 and so proceed by degrees that it may be smooth3 then beat all well together4 ,butter the pan for the first pancake1 and let them run as thin as possible to be whole4 ,when one side is coloured1 it is enough2 take them carefully out of the pan1 lay them as even on each other as possible2 and keep them near the fire till they are all fried4 ,the quantity here given makes twenty4 ,rice ,pancakes4 ,in a quart of milk mix by degrees three spoonfuls of flour of rice1 and boil it till it is as thick as pap4 ,as it boils1 stir in half a pound of good butter and a nutmeg grated4 ,pour it into a pan1 and1 when cold1 put in by degrees three or four spoonfuls of flour1 a little salt1 some sugar1 and nine eggs1 well beaten up4 ,mix them all together1 and fry them in a small pan1 with a little piece of butter4 ,paste4 ,take half a pound of good fresh butter1 and work it to a cream in a basin4 ,stir into it a quarter of a pound of fine sifted sugar1 and beat it together3 then work with it as much fine flour as will make a paste fit to roll out for tarts1 cheesecakes1 c4 ,paste for baking or frying4 ,take a proper quantity of flour for the paste you wish to make1 and mix it with equal quantities of powdered sugar and flour2 melt some butter very smooth1 with some grated lemon-peel and an egg1 well beat2 mix into a firm paste2 bake or fry it4 ,paste for ,pies4 ,french roll dough1 rolled out with less than half the quantity of butter generally used1 makes a wholesome and excellent paste for pies4 ,paste for raised ,pies4 ,put four pounds of butter into a kettle of water2 add three quarters of a pound of rendered beef suet2 boil it two or three minutes2 pour it on twelve pounds of flour1 and work it into a good stiff paste4 ,pull it into lumps to cool4 ,raise the pie1 using the same proportions for all raised pies according to the size required3 bake in a hot oven4 ,another way4 ,take one pound of flour1 and seven ounces of butter1 put into boiling water till it dissolves3 wet the flour lightly with it4 ,roll your paste out thick and not too stiff2 line your tins with it2 put in the meat1 and cover over the top of the tin with the same paste4 ,this paste is best made over-night4 ,paste for ,tarts4 ,to half a pound of the best flour add the same quantity of butter1 two spoonfuls of white sugar1 the yolks of two eggs and one white2 make it into a paste with cold water4 ,paste for ,tarts in pans4 ,take a pound of flour1 the same of butter1 with five yolks of eggs1 the white of one1 and as much water as will wet it into a pretty soft paste4 ,roll it up1 and put it into your pan4 ,paste for very small ,tartlets4 ,take an egg or more1 and mix it with some flour2 make a little ball as big as a tea-cup2 work it with your hands till it is quite hard and stiff2 then break off a little at a time as you want it1 keeping the rest of the ball under cover of a basin1 for fear of its hardening or drying too much4 ,roll it out extremely thin2 cut it out1 and make it up in what shape you please1 and harden them by the fire1 or in an oven in a manner cold4 ,it does for almonds or cocoa-nut boiled up in syrup rich1 or any thing that is a dry mixture1 or does not want baking4 ,potato ,paste4 ,take two thirds of potato and one of ground rice1 as much butter rubbed in as will moisten it sufficiently to roll1 which must be done with a little flour4 ,the crust is best made thin and in small tarts4 ,the potatoes should be well boiled and quite cold4 ,rice ,paste4 ,whole rice1 boiled in new milk1 with a reasonable quantity of butter1 to such a consistency as to roll out when cold4 ,the board must be floured while rolling4 ,another way4 ,beat up a quarter of a pound of rice-flour with two eggs2 boil it till soft2 then make it into a paste with very little butter1 and bake it4 ,paste ,royal4 ,mix together one pound of flour1 and two ounces of sifted sugar2 rub into it half a pound of good butter1 and make it into a paste not over stiff4 ,roll it out for your pans4 ,this paste is proper for any sweet tart or cheesecake4 ,short or ,puff ,paste4 ,no4 #a4 ,rub together six ounces of butter and eight of flour2 mix it up with as little water as possible1 so as to make a stiff paste4 ,beat it well1 and roll it thin4 ,this is the best crust of all for tarts that are to be eaten cold and for preserved fruit4 ,have a moderate oven4 ,short ,paste4 ,no4 #b4 ,half a pound of loaf-sugar1 and the same quantity of butter1 to be rubbed into a pound of flour2 then make it into paste with two eggs4 ,short ,paste4 ,no4 #c4 ,to a pound and a quarter of sifted flour rub gently in half a pound of fresh butter1 mixed up with half a pint of spring water1 and set it by for a quarter of an hour2 then roll it out thin2 lay on it in small pieces three quarters of a pound more of butter2 throw on it a little more flour1 roll it out thin three times1 and set it by for an hour in a cold place4 ,short ,paste4 ,no4 #d4 ,take one pound of flour1 half a pound of fresh butter1 and about four table-spoonfuls of pounded white sugar4 ,knead the paste with the yolks of two eggs well beaten up instead of water4 ,roll it very thin for biscuits or tarts4 ,short ,paste4 ,no4 #e4 ,three ounces of butter to something less than a pound of flour and the yolk of one egg2 the butter to be thoroughly worked into the flour2 if you use sugar1 there is no occasion for an egg4 ,short ,paste4 ,no4 #f4 ,three quarters of a pound of butter1 and the same of flour2 mix the flour very stiff with a little water2 put the butter in a clean cloth1 and press it thoroughly to get from it all the water4 ,then roll out all the flour and water paste1 and lay the butter upon it1 double over the paste1 and beat it with a rolling-pin4 ,double it up quite thick1 lay it in a clean plate1 and put it in a cool place for an hour4 ,if it is not light when tried in the oven1 it must be beaten again4 ,short ,paste4 ,no4 #g4 ,rub into your flour as much butter as possible1 without its being greasy2 rub it in very fine2 put water to make it into a nice light paste2 roll it out2 stick bits of butter all over it2 then flour and roll it up again4 ,do this three times2 it is excellent for meat-pies4 ,short ,paste1 made with ,suet4 ,to one pound of flour take about half a pound of beef suet chopped very small2 pour boiling water upon it2 let it stand a little time2 then mix the suet with the flour1 taking as little of the water as possible1 and roll it very thin2 put a little sugar and white of egg over the crust before it is baked4 ,sugar ,paste4 ,take half a pound of flour1 and the same quantity of sugar well pounded2 work it together1 with a little cream and about two ounces of butter1 into a stiff paste2 roll it very thin4 ,when the tarts are made1 rub the white of an egg1 well beaten1 over them with a feather2 put them in a moderate oven1 and sift sugar over them4 ,peaches1 to preserve in ,brandy4 ,no4 #a4 ,the peaches should be gathered before they are too ripe2 they should be of the hard kind--old ,newington or the ,magdalen peaches are the best4 ,rub off the down with a flannel1 and loosen the stone1 which is done by cutting a quill and passing it carefully round the stone4 ,prick them with a large needle in several places2 put them into cold water2 give them a great deal of room in the preserving-pan2 scald them extremely gently3 the longer you are scalding them the better1 for if you do them hastily1 or with too quick a fire1 they may crack or break4 ,turn them now and then with a feather3 when they are tender to the feel1 like a hard-boiled egg that has the shell taken off1 remove them from the fire1 carefully take them out1 and cover them up close with a flannel4 ,you must in all their progress observe to keep the fruit covered1 and1 whenever you take it from the scalding syrup1 cover it up with a cloth or flannel1 or the air will change the colour4 ,then put to them a thin syrup cool4 ,the next day1 if you think the syrup too thin1 drain it well from the peaches1 and add a little more sugar2 boil it up1 and put it to them almost cold4 ,to a pint of syrup put half a pint of the best pale brandy you can get1 which sweeten with fine sugar4 ,if the brandy is dark-coloured1 it will spoil the look of the fruit4 ,the peaches should be well chosen1 and they should have sufficient room in the glass jars4 ,when the liquor wastes1 supply the deficiency by adding more syrup and brandy4 ,cover them with a bladder1 and every now and then turn them upside down1 till the fruit is settled4 ,peaches1 to preserve in ,brandy4 ,no4 #b4 ,scald some of the finest peaches of the white heart kind1 free from spots1 in a stewpan of water2 take them out when soft1 and put them into a large table-cloth1 four or five times doubled4 ,into a quart of white ,french brandy put ten ounces of powdered sugar2 let it dissolve1 and stir it well4 ,put your peaches into a glass jar2 pour the brandy on them2 cover them very close with leather and bladder1 and take care to keep your jar filled with brandy4 ,you should mix your brandy and sugar before you scald the peaches4 ,peaches1 to preserve in ,brandy4 ,no4 #c4 ,put ,newington peaches in boiling water3 just give them a scald1 but do not let them boil2 then take them out1 and throw them into cold water4 ,dry them on a sieve1 and put them in long wide-mouthed bottles4 ,to half a dozen peaches take half a pound of sugar2 just wet it1 and make it a thick syrup4 ,pour it over the peaches hot2 when cold1 fill the bottles with the finest pale brandy1 and stop them very close4 ,pears1 to pot4 ,put in your fruit scored2 cover them with apple jelly1 and let them boil till they break2 then put them in a hair sieve1 and rub them through with a spoon till you think it thick enough4 ,boil up as many pounds of sugar to a candy as you have pints of paste1 and when the sugar is put in the paste1 just scald it1 and put it into pots4 ,pears1 to stew4 ,pare some ,barland pears2 take out the core1 and lay them close in a tin saucepan1 with a cover fitting quite exact2 add the rind of a lemon cut thin and half its juice1 a small stick of cinnamon1 twenty grains of allspice1 and one pound of loaf-sugar1 to a pint and a half of water4 ,bake them six hours in a very slow oven4 ,prepared cochineal is often used for colouring4 ,chicken ,pie4 ,parboil and neatly cut up your chickens2 dry them1 and set them over a slow fire for a few minutes2 have ready some forcemeat1 and with it some pieces of ham2 lay these at the bottom of the dish1 and place the chickens upon it2 add some gravy well seasoned4 ,it takes from an hour and a half to two hours4 ,giblet ,pie4 ,let the giblets be well cleaned1 and put all into a saucepan excepting the liver1 with a little water and an onion1 some whole pepper1 a bunch of sweet-herbs1 and a little salt4 ,cover them close1 and let them stew till tender2 then lay in your dish a puff paste1 and upon that a rump-steak peppered and salted2 put the seasoned giblets in with the liver1 and add the liquor they were stewed in4 ,close the pie2 bake it two hours2 and when done pour in the gravy4 ,a ,dutch pie is made in the same way4 ,common ,goose ,pie4 ,quarter a goose and season it well4 ,make a raised crust1 and lay it in1 with half a pound of butter at the top1 cut into three pieces4 ,put the lid on1 and bake it gently4 ,rich ,goose ,pie4 ,after having boned your goose and fowl1 season them well1 and put your fowl into the goose1 and into the fowl some forcemeat4 ,then put both into a raised crust1 filling the corners with the forcemeat4 ,cut about half a pound of butter into three or four pieces1 and lay on the top1 and bake it well4 ,ham and ,chicken ,pie4 ,cut some thin slices from a boiled ham1 lay them on a good puff paste at the bottom of your dish1 and pepper them4 ,cut a fowl into four quarters1 and season it with a great deal of pepper1 and but a little salt2 and lay on the top some hard yolks of eggs1 a few truffles and morels1 and then cover the whole with slices of ham peppered3 fill the dish with gravy1 and cover it with a good thick paste4 ,bake it well1 and1 when done1 pour into it some rich gravy4 ,if to be eaten cold1 put no gravy4 ,hare ,pie4 ,cut the hare into pieces2 season it with salt1 pepper1 and nutmeg1 and jug it with half a pound of butter4 ,it must do above an hour1 covered close in a pot of boiling water4 ,make some forcemeat1 and add bruised liver and a glass of red wine4 ,let it be highly seasoned1 and lay it round the inside of a raised crust2 put the hare in when cool1 and add the gravy that came from it1 with some more rich gravy4 ,put the lid on1 and bake it two hours4 ,lumber ,pie4 ,take the best neat's tongue well boiled1 three quarters of a pound of beef suet1 the like quantity of currants1 two good handfuls of spinach1 thyme1 and parsley1 a little nutmeg1 and mace2 sweeten to your taste4 ,add a ,french roll grated and six eggs4 ,mix these all together1 put them into your pie1 then lay up the top4 ,cut into long slices one candied orange1 two pieces of citron1 some sliced lemon1 add a good deal of marrow1 preserved cherries and barberries1 an apple or two cut into eight pieces1 and some butter4 ,put in white wine1 lemon1 and sugar1 and serve up4 ,olive ,pie4 ,two pounds of leg of veal1 the lean1 with the skin taken out1 one pound of beef suet1 both shred very small and beaten2 then put them together2 add half a pound of currants and half a pound of raisins stoned1 half a pound of sugar1 eight eggs and the whites of four1 thyme1 sweet marjoram1 winter savory1 and parsley1 a handful of each4 ,mix all these together1 and make it up in balls4 ,when you put them in the pie1 put butter between the top and bottom4 ,take as much suet as meat2 when it is baked1 put in a little white wine4 ,partridge ,pie4 ,truss the partridges the same way as you do a fowl for boiling2 then beat in a mortar some shalots1 parsley cut small1 the livers of the birds1 and double the quantity of bacon1 seasoning them with pepper1 salt1 and two blades of mace4 ,when well pounded1 put in some fresh mushrooms4 ,raise a crust for the pie2 cover the bottom with the seasoning2 put in the partridges1 but no stuffing1 and put in the remainder of the seasoning between the birds and on the sides2 strew over a little mace1 pepper and salt1 shalots1 fresh mushrooms1 a little bacon beaten very fine2 lay a layer of it over them1 and put the lid on4 ,two hours and a half will bake it1 and1 when done1 take the lid off1 skim off the fat1 put a pint of veal gravy1 and squeeze in the juice of an orange4 ,rich ,pigeon ,pie4 ,season the pigeons high2 lay a puff paste at the bottom of the dish1 stuffing the craws of the birds with forcemeat1 and lay them in the dish with the breasts downward2 fill all the spaces with forcemeat1 hard-boiled yolks of eggs1 artichoke bottoms cut in pieces1 and asparagus tops4 ,cover1 and bake it2 when drawn1 pour in rich gravy4 ,high ,veal ,pie4 ,veal1 forcemeat balls1 yolks of eggs1 oysters1 a little nutmeg1 cayenne pepper1 and salt1 with a little water put into the dish4 ,vegetable ,pie4 ,stew three pounds of gravy beef1 with some white pepper1 salt1 and mace1 a bundle of sweet-herbs1 a few sweet almonds1 onions1 and carrots1 till the gravy is of a good brown colour4 ,strain it off2 let it stand till cold2 and take off all the fat4 ,have some carrots1 turnips1 onions1 potatoes1 and celery1 ready cut2 boil all these together4 ,boil some greens by themselves1 and add them to the pie when served up4 ,a ,yorkshire ,christmas ,pie4 ,let the crust be made a good standing one2 the wall and bottom must be very thick4 ,take a turkey and bone it1 a goose1 a fowl1 a partridge1 and a pigeon1 and season all well4 ,take half an ounce of cloves1 the same of black pepper1 and two table-spoonfuls of salt1 and beat them well together2 let the fowls be slit down the back1 and bone them2 put the pigeon into the partridge1 the partridge into the fowl1 the fowl into the goose1 and the goose into the turkey4 ,season all well first1 and lay them in the crust2 joint a hare1 and cut it into pieces2 season it1 and lay it close on one side2 on the other side woodcocks1 or any other sort of game2 let them also be well seasoned and laid close4 ,put four or five pounds of butter into the pie2 cover it with a very rich paste1 put it in a very hot oven1 and four hours will bake it4 ,a bushel of flour is about the quantity required for the paste4 ,pineapple1 to preserve in slices4 ,pare the pines1 and cut them in slices of about the same thickness as you would apples for fritters4 ,take the weight of the fruit in the best sugar2 sift it very fine1 and put a layer of sugar1 then a layer of pineapple2 let it stand till the sugar is entirely dissolved4 ,then drain off the syrup1 and lay the pine in the pot in which you intend to keep it2 boil the syrup1 adding a little more sugar and water to make it rich2 pour it1 but not too hot1 upon the fruit4 ,repeat this in about ten days2 look at it now and then1 and1 if the syrup ferments1 boil it up again1 skim it1 and pour it warm upon the pine4 ,the parings of the pineapple boil in the water you use for the syrup1 and extract all the flavour from them4 ,pineapple ,chips4 ,pare the pineapples2 pick out the thistle part3 take half its weight of treble-refined sugar2 part the apple in halves2 slice it thin2 put it in a basin1 with sifted sugar between2 in twelve hours the sugar will be melted4 ,set it over a fire1 and simmer the chips till clear4 ,the less they boil the better4 ,next day1 heat them2 scrape off the syrup2 lay them in glasses1 and dry them on a moderate stove or oven4 ,plums1 to dry green4 ,take green amber plums2 prick them with a pin all over2 make some water boiling hot1 and put in the plums2 be sure to have so much water as not to be made cold when the plums are put in4 ,cover them very close1 and1 when they are almost cold1 set them on the fire again1 but do not let them boil4 ,do so three or four times4 ,when you see the thin skin cracked1 put in some alum finely beaten1 and keep them in a scald till they begin to green2 then give them a boil closely covered4 ,when they are green1 let them stand in fresh hot water all night2 next day1 have ready as much clarified sugar1 made into syrup1 as will cover them2 drain the plums1 put them into the syrup1 and give them two or three boils4 ,repeat this twice or three times1 till they are very green4 ,let them stand in the syrup a week2 then lay them out to dry in a hot stove4 ,you may put some of them in codling jelly1 and use them as a wet sweetmeat4 ,green ,plum ,jam4 ,take the great white plums before they begin to turn1 when they are at their full growth1 and to every pound of plums allow three quarters of a pound of fine sugar4 ,pare and throw the plums into water1 to keep their colour2 let your sugar be very finely pounded2 cut your plums into slices1 and strew the sugar over them4 ,you must first take them out of the water1 and put them over a moderate fire1 and boil them till they are clear and will jelly4 ,you may put in a few of the stones1 if you like them4 ,great ,white ,plum1 to preserve4 ,to one pound of plums put three quarters of a pound of fine sugar2 dip the lumps of sugar in water just sufficient to wet it through2 boil and skim it1 till you think it enough4 ,slit the plums down the seam2 put them in the syrup with the slit downward1 and let them stew over the fire for a quarter of an hour4 ,skim them2 take them off2 when cold1 turn them2 cover them up for four or five days1 turning them two or three times a day in the syrup2 then put them in pots1 not too many together4 ,posset4 ,take a quart of white wine and a quart of water2 boil whole spice in them2 then take twelve eggs1 and put away half the whites2 beat them very well1 and take the wine from the fire2 then put your eggs1 being thoroughly beaten1 to the wine4 ,stir the whole together2 then set it on a very slow fire1 stirring it the whole time1 till it is thick4 ,sweeten it with sugar1 and sprinkle on it beaten spice1 cinnamon1 and nutmeg4 ,another way1 richer4 ,take two quarts of cream1 and boil it with whole spice2 then take twelve eggs1 well beaten and strained2 take the cream from the fire1 and stir in the eggs1 and as much sugar as will sweeten it according to the taste of those who are to drink it2 then a pint of wine1 or more--sack1 sherry1 or ,lisbon4 ,set it on the fire again1 and let it stand awhile2 then take a ladle1 and raise it up gently from the bottom of the skillet you make it in1 and break it as little as you can1 and do so till you see that it is thick enough4 ,then put it into a basin with a ladle gently4 ,if you do it too much or too quickly it will whey1 and that is not good4 ,sack ,posset4 ,to twelve eggs1 beaten very much1 put a pint of sack1 or any other strong rich white wine4 ,stir them well1 that they may not curd2 put to them three pints of cream and half a pound of fine sugar1 stirring them well together4 ,when hot over the fire1 put the posset into a basin1 and set it over a boiling pot of water until it is like a custard2 then take it off1 and1 when it is cool enough to eat1 serve it with beaten spice1 cloves1 cinnamon1 and nutmeg1 strewed over it very thick4 ,sack ,posset1 without milk4 ,take thirteen eggs2 beat them very well1 and1 while they are beating1 take a quart of sack1 half a pound of fine sugar1 and a pint of ale1 and let them boil a very little while2 then put the eggs to them1 and stir them till they are hot4 ,take it from the fire1 and keep it stirring awhile2 then put it into a fit basin1 and cover it close with a dish4 ,set it over the fire again till it rises to a curd2 serve it with beaten spice4 ,sack ,posset1 or ,jelly4 ,take three pints of good cream and three quarters of a pound of fine sugar pounded1 twenty eggs1 leaving out eight of the whites2 beat them very well and light4 ,add to them rather more than a pint of sack2 beat them again well2 then set it on a stove2 make it so hot that you can just endure your finger at the bottom of the pan1 and not hotter2 stir it all one way2 put the cream on the fire just to boil up1 and be ready at the time the sack is so4 ,boil in it a blade of mace1 and put it boiling hot to the eggs and sack1 which is to be only scalding hot4 ,when the cream is put in1 just stir it round twice2 take it off the fire2 cover it up close when it is put into the mould or dish you intend it for1 and it will jelly4 ,pour the cream to the eggs1 holding it as high from them as possible4 ,puffs4 ,blanch a pound of almonds1 and beat them with orange-flower water1 or rose-water2 boil a pound of sugar to a candy2 put in the almonds1 and stir them over the fire till they are stiff4 ,keep them stirred till cold2 then beat them in a mortar for a quarter of an hour4 ,add a pound of sugar1 and make it into a paste1 with the whites of three eggs beaten to a froth1 more or less1 as you may judge necessary4 ,bake the puffs in a cool oven4 ,cheese ,puffs4 ,scald green gooseberries1 and pulp them through a colander4 ,to six spoonfuls of this pulp add half a pound of butter beaten to a cream1 half a pound of finely pounded and sifted sugar1 put to the butter by degrees1 ten eggs1 half the whites1 a little grated lemon-peel1 and a little brandy or sack4 ,beat all these ingredients as light as possible1 and bake in a thin crust4 ,chocolate ,puffs4 ,take a pound of single-refined sugar1 finely sifted1 and grate as much chocolate as will colour it2 add an ounce of beaten almonds2 mix them well together2 wet it with the froth of whites of eggs1 and bake it4 ,german ,puffs4 ,take four spoonfuls of fine flour1 four eggs1 a pint of cream1 four ounces of melted butter1 and a very little salt2 stir and beat them well together1 and add some grated nutmeg4 ,bake them in small cups3 a quarter of an hour will be quite sufficient3 and the oven should be so quick as to brown both top and bottom4 ,if well baked1 they will be more than as large again4 ,for sauce--melted butter1 sack1 and sugar4 ,the above quantity will make fourteen puffs4 ,spanish ,puffs4 ,take one pint of skim milk1 and thicken it with flour2 boil it very well till it is tough as paste1 then let it cool1 put it into a mortar1 and beat it very well4 ,put in three eggs1 and beat it again1 then three eggs more1 keeping out one white4 ,put in some grated nutmeg and a little salt4 ,have your pan over the fire1 with some good lard2 drop the paste in2 fry the puffs a light brown1 and strew sugar over them when you send them up4 ,pudding4 ,boil one pint of milk2 beat up the yolks of five eggs in a basin with a little sugar1 and pour the milk upon them1 stirring it all the time4 ,prepare your mould by putting into it sifted sugar sufficient to cover it2 melt it on the stove1 and1 when dissolved1 take care that the syrup covers the whole mould4 ,the flavour is improved by grating into the sugar a little lemon-peel4 ,pour the pudding into your mould1 and place it in a vessel of boiling water2 it must boil two hours2 it may then be turned out1 and eaten hot or cold4 ,another way4 ,grate a penny loaf1 and put to it a handful of currants1 a little clarified butter1 the yolk of an egg1 a little nutmeg and salt2 mix all together1 and make it into little balls4 ,boil them half an hour4 ,serve with wine sauce4 ,a good ,pudding4 ,take a pint of cream1 and six eggs1 leaving out two of the whites4 ,beat up the eggs well1 and put them to the cream or milk1 with two or three spoonfuls of flour1 and a little nutmeg and sugar1 if you please4 ,a very good ,pudding4 ,scald some green gooseberries1 and pulp them through a colander2 to six spoonfuls of this pulp add half a pound of butter beaten to a cream1 half a pound of finely beaten and sifted sugar1 put to the butter by degrees1 ten eggs1 half the whites1 a little grated lemon-peel1 a little brandy or sack3 beat all these ingredients as light as possible2 bake in a thin crust4 ,an excellent ,pudding4 ,cut ,french rolls in thin slices2 boil a pint of milk1 and poor over them4 ,cover it with a plate and let it cool2 then beat it quite fine4 ,add six ounces of suet chopped fine1 a quarter of a pound of currants1 three eggs beat up1 half a glass of brandy1 and some moist sugar4 ,bake it full two hours4 ,a plain ,pudding4 ,three spoonfuls of flour1 a pint of new milk1 three eggs1 a very little salt4 ,boil it for half an hour1 in a small basin4 ,a scalded ,pudding4 ,take four spoonfuls of flour1 and pour on it one pint of boiling milk4 ,when cold1 add four eggs1 and boil it one hour4 ,a sweet ,pudding4 ,half a pound of ratafia1 half a pint of boiling milk1 more if required1 stir it with a fork2 three eggs1 leaving out one white4 ,butter the basin1 or dish1 and stick jar-raisins about the butter as close as you please2 then pour in the pudding and bake it4 ,all ,three ,pudding4 ,chopped apples1 currants1 suet finely chopped1 sugar and bread crumb1 three ounces of each1 three eggs1 but only two of the whites2 put all into a well floured bag1 and boil it well two hours4 ,serve it with wine sauce4 ,almond ,pudding4 ,no4 #a4 ,blanch half a pound of sweet almonds1 with four bitter ones2 pound them in a marble mortar1 with two spoonfuls of orange-flower water1 and two spoonfuls of rose-water2 mix in four grated ,naples biscuits1 and half a pound of melted butter4 ,beat eight eggs1 and mix them with a pint of cream boiled2 grate in half a nutmeg1 and a quarter of a pound of sugar4 ,mix all well together1 and bake it with a paste at the bottom of the dish4 ,almond ,pudding4 ,no4 #b4 ,take a pound of almonds1 ground very small with a little rose-water and sugar1 a pound of ,naples biscuits finely grated1 the marrow of six bones broken into small pieces--if you have not marrow enough1 put in beef suet finely shred--a quarter of a pound of orange-peel1 a quarter of citron-peel1 cut in thin slices1 and some mace4 ,take twenty eggs1 only half as many whites2 mix all these well together4 ,boil some cream1 let it stand till it is almost cold2 then put in as much as will make your pudding tolerably thick4 ,you may put in a very few caraway seeds and a little ambergris1 if you like4 ,almond ,pudding4 ,no4 #c4 ,two small wine glasses of rose-water1 one ounce of isinglass1 twelve bitter almonds1 blanched and shred2 let it stand by the fire till the isinglass is dissolved2 then put a pint of cream1 and the yolks of six eggs1 and sweeten to the taste4 ,set it on the fire till it boils2 strain it through a sieve2 stir it till nearly cold2 then pour it into a mould wetted with rose-water4 ,amber ,pudding4 ,half a pound of brown sugar1 the same of butter1 beat up as a cake1 till it becomes a fine cream1 six eggs very well beaten1 and sweetmeats1 if agreeable2 mix all together4 ,three quarters of an hour will bake it2 add a little brandy1 and lay puff paste round the dish4 ,princess ,amelia's ,pudding4 ,pare eight or ten fair large apples1 cut them into thin slices1 and stew them gently in a very little water till tender2 then take of white bread grated the quantity of half a threepenny loaf1 six yolks and four whites of eggs beat very light1 half a pint of cream1 one large spoonful of sack or brandy1 four spoonfuls of clarified butter2 mix these all well together1 and beat them very light4 ,sweeten to your taste1 and bake in tea-cups3 a little baking is sufficient4 ,when baked1 take them out of the cups1 and serve them with sack1 sugar1 and melted butter1 for sauce4 ,apple ,mignon4 ,pare and core golden pippins without breaking the apple2 lay them in the dish in which they are to be baked4 ,take of rice boiled tender in milk the quantity you judge sufficient2 add to it half a pint of thick cream1 with the yolks of five eggs2 sweeten it to your taste1 and grate in a little nutmeg2 pour it over the apples in the dish2 set it in a gentle oven4 ,three quarters of an hour will bake it4 ,glaze it over with sugar4 ,apple ,pudding4 ,no4 #a4 ,coddle six large codlings till they are very soft over a slow fire to prevent their bursting4 ,rub the pulp through a sieve4 ,put six eggs1 leaving out two whites1 six ounces of butter beaten well1 three quarters of a pound of loaf sugar pounded fine1 the juice of two lemons1 two ounces of candied orange and lemon-peel1 and the peel of one lemon shred very fine4 ,you must not put in the peel till it is going to the oven4 ,put puff paste round the dish2 sift over a little sugar2 an hour will bake it4 ,apple ,pudding4 ,no4 #b4 ,prepare apples as for sauce2 when cold1 beat in two whole eggs1 a little nutmeg1 bitter almonds pounded fine1 and sugar1 with orange or lemon peel1 and a little juice of either4 ,bake in a paste4 ,apple ,pudding4 ,no4 #c4 ,take six apples2 stew them in as little water as you can2 take out the pulped part2 add to it four eggs1 and not quite half a pound of butter2 sweeten it to your taste4 ,let your paste be good1 and put it in a gentle oven4 ,arrow-root ,pudding4 ,boil a pint of milk with eight bitter almonds pounded1 a piece of cinnamon1 and lemon-peel1 for some time2 then take a large table-spoonful of arrow-root1 and mix it with cold milk4 ,mix this afterwards with the boiling milk4 ,all these must become cold before you put in the eggs2 then beat together three eggs1 a little nutmeg and sugar1 and the arrow-root1 and strain through a sieve4 ,butter your mould1 and boil the pudding half an hour4 ,the mould must be quite full2 serve with wine sauce1 butter a paper to put over it1 and then tie over a cloth4 ,pearl ,barley ,pudding4 ,boil three table-spoonfuls of pearl barley in a pint and a half of new milk1 with a few bitter almonds1 and a little sugar1 for three hours4 ,strain it2 when cold add two eggs2 put some paste round the dish1 and bake it4 ,batter ,pudding4 ,make a batter1 rather stiffer than pancake batter2 beat up six eggs1 leaving out three of the whites1 and put them to the batter1 with a little salt and nutmeg4 ,this quantity is for a pint basin1 and will take one hour to boil4 ,another4 ,three table-spoonfuls of flour1 two eggs1 and about a tea-cupful of currants2 beat up well with a pint of milk1 and bake in a slow oven4 ,plain ,batter ,pudding1 or with ,fruit4 ,put six large spoonfuls of flour into a pan1 and mix it with a quart of milk1 till it is smooth4 ,beat up the yolks of six and the whites of three eggs1 and put in2 strain it through a sieve2 then put in a tea-spoonful of salt1 one of beaten ginger1 and stir them well together4 ,dip your cloth in boiling water2 flour it1 and pour in your pudding2 tie it rather close1 and boil it an hour4 ,when sent to table1 pour melted butter over it4 ,you may put in ripe currants1 apricots1 small plums1 damsons1 or white bullace1 when in season2 but with fruit it will require boiling half an hour longer4 ,norfolk ,batter ,pudding4 ,yolks and whites of three eggs well beaten1 three table-spoonfuls of flour1 half a pint of milk1 and a small quantity of salt2 boil it half an hour4 ,green ,bean ,pudding4 ,boil and blanch old beans2 beat them in a mortar1 with very little pepper and salt1 some cream1 and the yolk of an egg4 ,a little spinach-juice will give a fine colour2 but it is good without4 ,boil it for an hour in a basin that will just hold it1 and pour over it parsley and butter4 ,serve bacon to eat with it4 ,beef ,steak ,pudding4 ,cut rump-steaks1 not too thick1 into pieces about half the size of your hand1 taking out all the skin and sinews4 ,add an onion cut fine1 also potatoes 7if liked17 peeled and cut in slices a quarter of an inch thick2 season with pepper and salt4 ,lay a layer of steaks1 and then one of potatoes1 proceeding thus till full1 occasionally throwing in part of the onion4 ,add half a gill of water or veal broth4 ,boil it two hours4 ,you may put in1 if you please1 half a gill of mushroom ketchup1 and a table-spoonful of lemon-pickle4 ,bread ,pudding4 ,cut off all the crust from a twopenny loaf2 slice it thin in a quart of milk2 set it over a chaffing-dish of charcoal1 till the bread has completely soaked up the milk2 then put in a piece of butter2 stir it well round1 and let it stand till cold4 ,take the yolks of seven eggs and the whites of five1 and beat them up with a quarter of a pound of sugar1 with some nutmeg1 cinnamon1 mace1 cloves1 and lemon-peel1 finely pounded4 ,mix these well together1 and boil it one hour4 ,prepare a sauce of white wine1 butter1 and sugar2 pour it over1 and serve up hot4 ,another way4 ,boil together half a pint of milk1 a quarter of a pound of butter1 and the same of sugar1 and pour it over a quarter of a pound of crumb of bread4 ,beat up the yolks of four eggs and two whites2 mix all well together2 put the pudding in tea-cups1 and bake in a moderate oven about an hour4 ,serve in wine sauce4 ,the above quantity makes five puddings4 ,rich ,bread ,pudding4 ,cut the inside of a rather stale twopenny loaf as fine as possible2 pour over it boiled milk sufficient to allow of its being beaten1 while warm1 to the thickness of cream2 put in a small piece of butter while hot2 beat into it four almond macaroons2 sweeten it to your taste4 ,beat four eggs1 leaving out two whites2 and boil it three quarters of an hour4 ,bread and ,butter ,pudding4 ,cut a penny loaf or ,french roll into thin slices of bread and butter1 as for tea2 butter the bottom of the dish1 and cover it with slices of bread and butter2 sprinkle on them a few currants1 well washed and picked2 then lay another layer of bread and butter2 then again sprinkle a few currants1 and so on till you have put in all the bread and butter4 ,beat up three eggs with a pint of milk1 a little salt1 grated nutmeg1 or ginger1 and a few bitter almonds1 and pour it on the bread and butter4 ,put a puff paste round the dish1 and bake it half an hour4 ,raisin ,bread ,pudding4 ,boil your bread pudding in a basin2 put the stoned raisins in a circle at the top1 and from it stripes down1 when ready to serve up4 ,buttermilk ,pudding4 ,take three quarts of new milk2 boil and turn it with a quart of buttermilk3 drain the whey from the curd through a hair sieve4 ,when it is well drained1 pound it in a marble mortar very fine2 then put to it half a pound of fine beaten and sifted sugar4 ,boil the rind of two lemons very tender2 mince it fine2 add the inside of a roll grated1 a large tea-cupful of cream1 a few almonds1 pounded fine1 with a noggin of white wine1 a little brandy1 and a quarter of a pound of melted butter4 ,the boats or cups you bake in must be all buttered4 ,turn the puddings out when they are baked1 and serve them with a sauce of sack1 butter1 and sugar4 ,carrot ,pudding4 ,take two or three large carrots1 and half boil them2 grate the crumb of a penny loaf and the red part of the carrots2 boil as much cream as will make the bread of a proper thickness2 when cold1 add the carrots1 the yolks of four eggs1 beat well1 a little nutmeg1 a glass of white wine1 and sugar to your taste4 ,butter the dish well1 and lay a little paste round the edge4 ,half an hour will bake it4 ,another way4 ,take raw carrots1 scraped very clean1 and grate them4 ,to half a pound of grated carrot put a pound of grated bread4 ,beat up eight eggs1 leaving out the whites2 mix the eggs with half a pint of cream1 and then stir in the bread and carrots1 with half a pound of fresh butter melted4 ,charlotte ,pudding4 ,cut as many thin slices of white bread as will cover the bottom and line the sides of a baking-dish1 having first rubbed it thick with butter2 put apples in thin slices into the dish in layers till full1 strewing sugar and bits of butter between4 ,in the mean time1 soak as many thin slices of bread as will cover the whole in warm milk1 over which lay a plate and a weight to keep the bread close on the apples4 ,bake slowly three hours4 ,to a middling-sized dish put half a pound of butter in the whole4 ,cheese ,pudding4 ,boil a thick piece of stale loaf in a pint of milk2 grate half a pound of cheese2 stir it into the bread and milk2 beat up separately four yolks and four whites of eggs1 and a little pepper and salt1 and beat the whole together till very fine4 ,butter the pan1 and put into the oven about the time the first course is sent up4 ,another way4 ,half a pound of cheese--strong and mild mixed--four eggs and a little cream1 well mixed4 ,butter the pan1 and bake it twenty minutes4 ,to be sent up with the cheese1 or1 if you like1 with the tart4 ,citron ,pudding4 ,one spoonful of fine flour1 two ounces of sugar1 a little nutmeg1 and half a pint of cream2 mix them well together with the yolks of three eggs4 ,put it into tea-cups1 and divide among them two ounces of citron1 cut very thin4 ,bake them in a pretty quick oven1 and turn them out on a china dish4 ,cocoa-nut ,pudding4 ,take three quarters of a pound of sugar1 one pound of cocoa-nut1 a quarter of a pound of butter1 eight yolks of eggs1 four spoonfuls of rose-water1 six ,naples biscuits soaked in the rose-water2 beat half the sugar with the butter and half with the eggs1 and1 when beat enough1 mix the cocoa-nut with the butter2 then throw in the eggs1 and beat all together4 ,for the crust1 the yolks of four eggs1 two spoonfuls of rose-water1 and two of water1 mixed with flour till it comes to a paste4 ,college ,pudding4 ,no4 #a4 ,beat up four eggs1 with two ounces of flour1 half a nutmeg1 a little ginger1 and three ounces of sugar pounded1 beaten to a smooth batter2 then add six ounces of suet chopped fine1 six of currants well washed and picked1 and a glass of brandy1 or white wine4 ,these puddings are generally fried in butter or lard1 but they are better baked in an oven in pattypans2 twenty minutes will bake them2 if fried1 fry them till of a nice light brown1 or roll them in a little flour4 ,you may add an ounce of orange or citron minced very fine4 ,when you bake them1 add one more egg1 or two spoonfuls of milk4 ,college ,pudding4 ,no4 #b4 ,take of bread crumb1 suet1 very finely chopped1 currants1 and moist sugar1 half a pound of each1 and four eggs1 leaving out one white1 well beaten4 ,mix all well together1 and add a quarter of a pint of white wine1 leaving part of it for the sauce4 ,add a little nutmeg and salt4 ,boil it a full half hour in tea-cups2 or you may fry it4 ,this quantity will make six4 ,pour over them melted butter1 sugar1 and wine4 ,college ,pudding4 ,no4 #c4 ,a quarter of a pound of biscuit powder1 a quarter of a pound of beef suet1 a quarter of a pound of currants1 nicely picked and washed1 nutmeg1 a glass of raisin wine1 a few bitter almonds pounded1 lemon-peel1 and a little juice4 ,fry ten minutes in beef dripping1 and send to table in wine sauce4 ,half these ingredients will make eight puddings4 ,college ,pudding4 ,no4 #d4 ,a quarter of a pound of grated bread1 the same quantity of currants1 the same of suet shred fine1 a small quantity of sugar1 and some nutmeg3 mix all well together4 ,take two eggs1 and make it with them into cakes2 fry them of a light brown in butter4 ,serve them with butter1 sugar1 and wine4 ,new ,college ,pudding4 ,grate a penny white loaf1 and put to it a quarter of a pound of currants1 nicely picked and washed1 a quarter of a pound of beef suet1 minced small1 some nutmeg1 salt1 and as much cream and eggs as will make it almost as stiff as paste4 ,then make it up in the form of eggs3 put them into a stewpan1 with a quarter of a pound of butter melted in the bottom2 lay them in one by one2 set them over a clear charcoal fire2 and1 when they are brown1 turn them till they are brown all over4 ,send them to table with wine sauce4 ,lemon-peel and a little juice may be added to the pudding4 ,another way4 ,take one pound of suet1 half a pound of the best raisins1 one pound of currants1 half a pound of sugar1 half a pound of flour1 one nutmeg1 a tea-spoonful of salt1 two table-spoonfuls of brandy1 and six eggs4 ,make them up the size of a turkey's egg2 bake or fry them in butter4 ,cottage ,pudding4 ,two pounds of potatoes1 boiled1 peeled1 and mashed1 one pint of milk1 three eggs1 and two ounces of sugar4 ,bake it three quarters of an hour4 ,currant ,pudding4 ,take one pound of flour1 ten ounces of currants1 five of moist sugar1 a little grated ginger1 nutmeg1 and sliced lemon-peel4 ,put the flour with the sugar on one side of the basin1 and the currants on the other4 ,melt a quarter of a pound of butter in half a pint of milk2 let it stand till lukewarm2 then add two yolks of eggs and one white only1 well beaten1 and three tea-spoonfuls of yest4 ,to prevent bitterness1 put a piece of red-hot charcoal1 of the size of a walnut1 into the milk2 strain it through a sieve1 and pour it over the currants1 leaving the flour and the sugar on the other side of the basin4 ,throw a little flour from the dredger over the milk2 then cover it up1 and leave it at the fire-side for half an hour to rise4 ,then mix the whole together with a spoon2 put it into the mould1 and leave it again by the fire to rise for another half hour4 ,custard ,pudding4 ,no4 #a4 ,take three quarters of a pint of milk1 three tea-spoonfuls of flour1 and three eggs3 mix the flour quite smooth with a little of the milk cold2 boil the rest1 and pour it to the mixed flour1 stirring it well together4 ,then well beat the eggs1 and pour the milk and flour hot to them4 ,butter a basin1 pour in the pudding4 ,tie it close in a cloth1 and boil it half an hour4 ,it may be made smaller or larger1 by allowing one egg to one tea-spoonful of flour and a quarter of a pint of milk1 and proportionately shortening the time of boiling4 ,it may be prepared for boiling any time1 or immediately before it is put into the saucepan1 as maybe most convenient4 ,the basin must be quite filled1 or the water will get in4 ,custard ,pudding4 ,no4 #b4 ,set on the fire a pint of milk1 sweetened to your taste1 with a little cinnamon1 a few cloves1 and grated lemon-peel4 ,boil it up1 and pour it the moment it is taken off the fire upon the yolks of seven eggs and the whites of four1 stirring it well1 and pouring it in by degrees4 ,boil it in a well buttered basin1 which will hold a pint and a half4 ,pour wine sauce over it4 ,custard ,pudding4 ,no4 #c4 ,boil a pint of milk and a quarter of a pint of good cream2 thicken with flour and water perfectly smooth2 break in the yolks of five eggs1 sweetened with powdered loaf sugar1 the peel of a lemon grated1 and half a glass of brandy4 ,line the dish with good puff paste1 and bake for half an hour4 ,custard ,pudding4 ,no4 #d4 ,take six eggs1 one table-spoonful of flour1 and a sufficient quantity of milk to fill the pan4 ,boil it three quarters of an hour4 ,fish ,pudding4 ,pound fillets of whiting with a quarter of a pound of butter2 add the crumb of two penny rolls1 soaked in cold milk1 pepper and salt1 with seasoning according to the taste4 ,boil in a mould one hour and a quarter1 and then turn it out1 and serve up with sauce4 ,french ,pudding4 ,beat twelve eggs1 leaving out half the whites1 extremely well2 take one pound of melted butter1 and one pound of sifted sugar1 one nutmeg grated1 the peel of a small orange1 the juice of two2 the butter and sugar to be well beaten together2 then add to them the eggs and other ingredients4 ,beat all very light1 and bake in a thin crust4 ,gooseberry ,pudding4 ,scald a quart of gooseberries1 and pass them through a sieve1 as you would for gooseberry fool2 add three eggs1 three table-spoonfuls of crumb of bread1 three table-spoonfuls of flour1 an ounce of butter1 and sugar to your taste4 ,bake it in a moderate oven4 ,another4 ,scald the gooseberries1 and prepare them according to the preceding receipt2 mix them with rice1 prepared as for a rice pudding1 and bake it4 ,hunter's ,pudding4 ,one pound of raisins1 one pound of suet1 chopped fine1 four spoonfuls of flour1 four of sugar1 four of good milk1 and four eggs1 whites and all1 two spoonfuls of brandy or sack1 and some grated nutmeg4 ,it must boil four hours complete1 and should have good room in the bag1 as it swells much in the boiling4 ,jug ,pudding4 ,beat the whites and yolks of three eggs2 strain through a sieve2 add gradually a quarter of a pint of milk2 rub in a mortar two ounces of moist sugar and as much grated nutmeg as would cover a sixpence2 then put in four ounces of flour1 and beat it into a smooth batter by degrees2 stir in seven ounces of suet and three ounces of bread crumb2 mix all together half an hour before you put it into the pot4 ,boil it three hours4 ,lemon ,pudding4 ,take two large lemons2 peel them thin1 and boil them in three waters till tender2 then beat them in a mortar to a paste4 ,grate a penny roll into the yolks and whites of four eggs well beaten1 half a pint of milk1 and a quarter of a pound of sugar2 mix them all well together2 put it into a basin well buttered1 and boil it half an hour4 ,another way4 ,three lemons1 six eggs1 a quarter of a pound of butter1 some crumb of bread grated1 with some lemon-peel and grated sugar4 ,small ,lemon ,puddings4 ,one pint of cream1 one spoonful of fine flour1 two ounces of sugar1 some nutmeg1 and the yolks of three eggs2 mix all well together2 and stick in two ounces of citron4 ,bake in tea-cups in a quick oven4 ,maccaroni ,pudding4 ,take three ounces of maccaroni1 two ounces of butter1 a pint and a half of milk boiled1 four eggs1 half a pound of currants4 ,put paste round the dish1 and bake it4 ,marrow ,pudding4 ,boil two quarts of cream with a little mace and nutmeg2 beat very light ten eggs1 leaving out half the whites2 put the cream scalding to the eggs1 and beat it well4 ,butter lightly the dish you bake it in2 then slice some ,french roll1 and lay a layer at the bottom2 put on it lumps of marrow2 then sprinkle on some currants and fine chopped raisins1 then another layer of thin sliced bread1 then marrow again1 with the currants and raisins as before4 ,when the dish is thus filled1 pour over the whole the cream and eggs1 which must be sweetened a little4 ,an oven that will bake a custard will be hot enough for this pudding4 ,strew on the marrow a little powdered cinnamon4 ,another way4 ,boil up a pint of cream1 then take it off2 slice two penny loaves thin1 and put them into the cream1 with a quarter of a pound of fresh butter1 stirring it till melted4 ,then put into it a quarter of a pound of almonds beaten well and small1 with rose-water1 the marrow of three marrow-bones1 and the whites of five eggs1 and two yolks4 ,season it with mace shred small1 and sweeten with a quarter of a pound of sugar4 ,make up your pudding4 ,the marrow should first be laid in water to take out the blood4 ,nottingham ,pudding4 ,peel six apples2 take out the core1 but be sure to leave the apples whole1 and fill up the place of the core with sugar4 ,put them in a dish1 and pour over them a nice light batter4 ,bake it an hour in a moderate oven4 ,oatmeal ,pudding4 ,steep oatmeal all night in milk2 in the morning pour away the milk1 and put some cream1 beaten spice1 currants1 a little sugar if you like it2 if not1 salt1 and as many eggs as you think proper4 ,stir it well together2 boil it thoroughly1 and serve with butter and sugar4 ,orange ,pudding4 ,no4 #a4 ,take the yolks of twelve eggs and the whites of two1 six ounces of the best sugar1 beat fine and sifted1 and a quarter of a pound of orange marmalade3 beat all well together2 set it over a gentle fire to thicken2 put to it half a pound of melted butter1 and the juice of a ,seville orange4 ,bake it in a thin light paste1 and take great care not to scorch it in the oven4 ,orange ,pudding4 ,no4 #b4 ,grate off the rind of two large ,seville oranges as far as they are yellow2 put them in fair water1 and let them boil till they are tender1 changing the water two or three times4 ,when they are tender1 cut them open1 take away the seeds and strings1 and beat them in a mortar1 with half a pound of sugar finely sifted1 until it is a fine light paste2 then put in the yolks of ten eggs well beaten1 five or six spoonfuls of thick cream1 half a ,naples biscuit1 and the juice of two more ,seville oranges4 ,mix these well together1 and melt a pound of the best butter1 or beat it to a cream without melting3 beat all light and well together1 and bake it in a puff paste three quarters of an hour4 ,orange ,pudding4 ,no4 #c4 ,grate the peel of four china oranges and of one lemon2 boil it in a pint of cream1 with a little cinnamon and some sugar4 ,scald crumb of white bread in a little milk2 strain the boiled cream to the bread1 and mix it together2 add the yolks of six and the whites of three eggs2 mix all well together4 ,put it into a dish rubbed with a little butter1 and bake it of a nice brown colour4 ,serve with wine sauce4 ,orange ,pudding4 ,no4 #d4 ,melt half a pound of fresh butter1 and when cold take away the top and bottom2 then mix the yolks of nine eggs well beaten1 and half a pound of double-refined sugar1 beaten and seared2 beat all well together2 grate in the rind of a good ,seville orange1 and stir well up4 ,put it into a dish1 and bake it4 ,orange ,pudding4 ,no4 #e4 ,simmer two ounces of isinglass in water2 steep orange-peel in water all night2 then add one pint of orange-juice1 with the yolks of four eggs1 and some white sugar4 ,bake a quarter of an hour or twenty minutes4 ,orange ,pudding4 ,no4 #f4 ,cut two large china oranges in quarters1 and take out the seeds2 beat them in a mortar1 with two ounces of sugar1 and the same quantity of butter2 then add four eggs1 well beat1 and a little ,seville orange-juice4 ,line the dish with puff paste1 and bake it4 ,plain ,orange ,pudding4 ,make a bread pudding1 and add a table-spoonful of ratafia1 the juice of a ,seville orange and the rind1 or that of a lemon cut small4 ,bake with puff paste round it2 turn it out of the tin when sent to table4 ,paradise ,pudding4 ,six apples pared and chopped very fine1 six eggs1 six ounces of bread grated very fine1 six ounces of sugar1 six ounces of currants1 a little salt and nutmeg1 some lemon-peel1 and one glass of brandy4 ,the whole to boil three hours4 ,pith ,pudding4 ,take the pith of an ox2 wipe the blood clean from it2 let it lie in water two days1 changing the water very often4 ,dry it in a cloth1 and scrape it with a knife to separate the strings from it4 ,then put it into a basin2 beat it with two or three spoonfuls of rose-water till it is very fine1 and strain it through a fine strainer4 ,boil a quart of thick cream with a nutmeg1 a blade of mace1 and a little cinnamon4 ,beat half a pound of almonds very fine with rose-water2 put them in the cream and strain it3 beat them again1 and again strain till you have extracted all their goodness2 then put to them twelve eggs1 with four whites4 ,mix all these together with the pith2 add five or six spoonfuls of sack1 half a pound of sugar1 citron cut small1 and the marrow of six bones2 and then fill them4 ,half an hour will boil them4 ,plum ,pudding4 ,no4 #a4 ,half a pound of raisins stoned1 half a pound of suet1 good weight1 shred very fine1 half a pint of milk1 four eggs1 two of the whites only4 ,beat the eggs first1 mix half the milk with them1 stir in the flour and the rest of the milk by degrees1 then the suet and raisins1 and a small tea-cupful of moist sugar4 ,mix the eggs1 sugar1 and milk1 well together in the beginning1 and stir all the ingredients well together4 ,a plum pudding should never boil less than five hours2 longer will not hurt it4 ,this quantity makes a large plain pudding3 half might do4 ,plum ,pudding4 ,no4 #b4 ,one pound of jar raisins stoned and cut in pieces1 one pound of suet shred small1 with a very little salt to it2 six eggs1 beat with a little brandy and sack1 nearly a pint of milk1 a nutmeg grated1 a very little flour1 not more than a spoonful1 among the raisins1 to separate them from each other1 and as much grated bread as will make these ingredients of the proper consistence when they are all mixed together4 ,plum ,pudding4 ,no4 #c4 ,take half a pound of crumb of stale bread2 cut it in pieces2 boil half a pint of milk and pour over it2 let it stand half an hour to soak4 ,take half a pound of beef suet shred fine1 half a pound of raisins1 half a pound of currants beat up with a little salt2 mix them well together with a handful of flour4 ,butter the dish1 and put the pudding in it to bake2 but if boiled1 flour the bag1 or butter the mould1 if you boil it in one4 ,to this quantity put three eggs4 ,plum ,pudding4 ,no4 #d4 ,one pound of beef suet1 one pound of raisins stoned1 four table-spoonfuls of flour1 six ounces of loaf-sugar1 one tea-spoonful of salt1 five eggs1 and half a grated nutmeg4 ,flour the cloth well1 and boil it six hours4 ,plum ,pudding4 ,no4 #e4 ,take currants1 raisins1 suet1 bread crumb1 and sugar1 half a pound of each1 five eggs1 two ounces of almonds blanched and shred very fine1 citron and brandy to taste1 and a spoonful of flour4 ,a rich ,plum ,pudding4 ,a pound and a quarter of sun raisins1 stoned1 six eggs1 two spoonfuls of flour1 a pound of suet1 a little nutmeg1 a glass of brandy3 boil it five or six hours4 ,potato ,pudding4 ,no4 #a4 ,boil two pounds of white potatoes2 peel them1 and bruise them fine in a mortar1 with half a pound of melted butter1 and the yolks of four eggs4 ,put it into a cloth1 and boil it half an hour2 then turn it into a dish2 pour melted butter1 with a glass of raisin wine1 and the juice of a ,seville orange1 mixed together as sauce1 over it1 and strew powdered sugar all over4 ,potato ,pudding4 ,no4 #b4 ,take four steamed potatoes2 dry and rub them through a sieve2 boil a quarter of a pint of milk1 with spice1 sugar1 and butter2 stir the potatoes in the milk1 with the yolks of three eggs2 beat the whites to a strong froth1 and add them to the pudding4 ,bake it in a quick oven4 ,potato ,pudding4 ,no4 #c4 ,boil three or four potatoes2 mash and pass them through a sieve2 beat them up with milk1 and let it stand till cold4 ,then add the yolks of four eggs and sugar2 beat up the four whites to a strong froth1 and stir it in very gently before you put the pudding into the mould4 ,potato ,pudding4 ,no4 #d4 ,one pound of potatoes1 three quarters of a pound of butter1 one pound of sugar1 eight eggs1 a little mace1 and nutmeg4 ,rub the potatoes through a sieve1 to make them quite free from lumps4 ,bake it4 ,potato ,pudding4 ,no4 #e4 ,mix twelve ounces of potatoes1 boiled1 skinned1 and mashed1 one ounce of suet1 one ounce1 or one-sixteenth of a pint1 of milk1 and one ounce of ,gloucester cheese--total1 fifteen ounces--with as much boiling water as is necessary to bring them to a due consistence4 ,bake in an earthen pan4 ,potato ,pudding4 ,no4 #f4 ,potatoes and suet as before1 and one ounce of red herrings1 pounded fine in a mortar1 mixed1 baked1 c4 as before4 ,potato ,pudding4 ,no4 #g4 ,the same quantity of potatoes and suet1 and one ounce of hung beef1 grated fine with a grater1 and mixed and baked as before4 ,pottinger's ,pudding4 ,three ounces of ground rice1 and two ounces of sweet almonds1 blanched and beaten fine2 the rice must be boiled and beaten likewise4 ,mix them well together1 with two eggs1 sugar and butter1 to your taste4 ,make as thin a puff paste as possible1 and put it round some cups2 when baked1 turn them out1 and pour wine sauce over them4 ,this quantity will make four puddings4 ,prune ,pudding4 ,mix a pound of flour with a quart of milk2 beat up six eggs1 and mix with it a little salt1 and a spoonful of beaten ginger4 ,beat the whole well together till it is a fine stiff batter2 put in a pound of prunes2 tie the pudding in a cloth1 and boil it an hour and a half4 ,when sent to table1 pour melted butter over it4 ,quaking ,pudding4 ,boil a quart of milk with a bit of cinnamon and mace2 mix about a spoonful of butter with a large spoonful of flour1 to which put the milk by degrees4 ,add ten eggs1 but only half the whites1 and a nutmeg grated4 ,butter your basin and the cloth you tie over it1 which must be tied so tight and close as not to admit a drop of water4 ,boil it an hour4 ,sack and butter for sauce4 ,another way4 ,to three quarts of cream put the yolks of twelve eggs and three whites1 and two spoonfuls of flour1 half a nutmeg grated1 and a quarter of a pound of sugar4 ,mix them well together4 ,put it into a bag1 and boil it with a quick fire2 but let the water boil before you put it in4 ,half an hour will do it4 ,ratafia ,pudding4 ,a quarter of a pound of sweet and a quarter of an ounce of bitter almonds1 butter and loaf sugar of each a quarter of a pound2 beat them together in a marble mortar4 ,add a pint of cream1 four eggs1 leaving out two whites1 and a wine glassful of sherry4 ,garnish the dish with puff paste1 and bake half an hour4 ,rice ,pudding4 ,take a quarter of a pound of rice1 a pint and a half of new milk1 five eggs1 with the whites of two4 ,set the rice and the milk over the fire till it is just ready to boil2 then pour it into a basin1 and stir into it an ounce of butter till it is quite melted4 ,when cold1 the eggs to be well beaten and stirred in1 and the whole sweetened to the taste3 in general1 a quarter of a pound of sugar is allowed to the above proportions4 ,add about a table-spoonful of ratafia1 and a little salt3 a little cream improves it much4 ,put it into a nice paste1 and an hour is sufficient to bake it4 ,the rice and milk1 while over the fire1 must be kept stirred all the time4 ,another4 ,boil five ounces of rice in a pint and a half of milk2 when nearly cold1 stir in two ounces of butter1 two eggs1 three ounces of sugar1 spice or lemon1 as you like4 ,bake it an hour4 ,plain ,rice ,pudding4 ,take a quarter of a pound of whole rice1 wash and pick it clean2 put it into a saucepan1 with a quart of new milk1 a stick of cinnamon1 and lemon-peel shred fine4 ,boil it gently till the rice is tender and thick1 and stir it often to keep it from burning4 ,take out the cinnamon and lemon-peel2 put the rice into an earthen pan to cool2 beat up the yolks of four eggs and the whites of two4 ,stir them into the rice2 sweeten it to the palate with moist sugar2 put in some lemon or ,seville orange-peel shred very fine1 a few bitter almonds1 and a little grated nutmeg and ginger4 ,mix all well together2 lay a puff paste round the dish1 pour in the pudding1 and bake it4 ,another way4 ,pour a quart of new milk1 scalding hot1 upon three ounces of whole rice4 ,let it stand covered for an hour or two4 ,scald the milk again1 and pour it on as before1 letting it stand all night4 ,next day1 when you are ready to make the pudding1 set the rice and milk over the fire1 give it a boil up1 sweeten it with a little sugar1 put into it a very little pounded cinnamon1 stir it well together2 butter the dish in which it is to be baked1 pour it in1 and put it into the oven4 ,this pudding is not long in baking4 ,ground ,rice ,pudding4 ,boil three ounces of rice in a pint of milk1 stirring it all well together the whole time of boiling4 ,pour it into a pan1 and stir in six ounces of butter1 six ounces of sugar1 eight eggs1 but half of the whites only1 and twenty almonds pounded1 half of them bitter4 ,put paste at the bottom of the dish4 ,rice ,hunting ,pudding4 ,to a pound of suet1 half a pound of currants1 a pound of jar raisins stoned1 five eggs1 leaving out two whites1 half a pound of ground rice1 a little spice1 and as much milk as will make it a thick batter4 ,boil it two hours and a half4 ,kitchen ,rice ,pudding4 ,half a pound of rice in two quarts of boiling water1 a pint and a half of milk1 and a quarter of a pound of beef or mutton suet1 shred fine into it4 ,bake an hour and a half4 ,rice ,plum ,pudding4 ,half a pound of rice boiled in milk till tender1 but the milk must not run thin about it2 then take half a pound of raisins1 and the like quantity of currants1 and suet1 chopped fine1 four eggs1 leaving out half the whites1 one table-spoonful of sugar1 two of brandy1 some lemon-peel1 and spice4 ,mix these well together1 and take two table-spoonfuls of flour to make it up4 ,it must boil five or six hours in a tin or basin4 ,small ,rice ,puddings4 ,set three ounces of flour of rice over the fire in three quarters of a pint of milk2 stir it constantly2 when stiff1 take it off1 pour it into an earthen pan1 and stir in three ounces of butter1 and a large tea-cupful of cream2 sweeten it to your taste with lump sugar4 ,when cold1 beat five eggs and two whites2 grate the peel of half a lemon2 cut three ounces of blanched almonds small1 and a few bitter ones with them4 ,beat all well together2 boil it half an hour in small basins1 and serve with wine sauce4 ,swedish ,rice ,pudding4 ,wash one pound of rice six or eight times in warm water2 put it into a stewpan upon a slow fire till it bursts2 strain it through a sieve2 add to the rice one pound of sugar1 previously well clarified1 and the juice of six or eight oranges1 and of six lemons1 and simmer it on the fire for half an hour4 ,cover the bottom and the edges of a dish with paste1 taking care that the flour of which the paste is made be first thoroughly dried4 ,put in your rice1 and decorate with candied orange-peel4 ,rice ,white ,pot4 ,boil one pound of rice1 previously well washed in two quarts of new milk1 till it is much reduced1 quite tender1 and thick2 beat it in a mortar1 with a quarter of a pound of almonds blanched1 putting it to them by degrees as you beat them4 ,boil two quarts of cream with two or three blades of mace2 mix it light with nine eggs--only five whites--well beat1 and a little rose-water2 sweeten it to your taste4 ,cut some candied orange and citron very thin1 and lay it in4 ,bake it in a slow oven4 ,sago ,pudding4 ,boil a quarter of a pound of sago in a pint of new milk1 till it is very thick2 stir in a large piece of butter2 add sugar and nutmeg to your palate1 and four eggs4 ,boil it an hour4 ,wine sauce4 ,spoonful ,pudding4 ,a table-spoonful of flour1 a spoonful of cream or milk1 some currants1 an egg1 a little sugar and brandy1 or raisin wine4 ,make them round and about the size of an egg1 and tie them up in separate pudding-cloths4 ,plain ,suet ,pudding1 baked4 ,four spoonfuls of flour1 four spoonfuls of suet shred very fine1 three eggs1 mixed with a little salt1 and a tea-cupful of milk4 ,bake in a small pie-dish1 and turn it out for table4 ,suet ,pudding1 boiled4 ,shred a pound of beef suet very fine2 mix it with a pound of flour1 a little salt and ginger1 six eggs1 and as much milk as will make it into a stiff batter4 ,put it in a cloth1 and boil it two hours4 ,when done1 turn it into a dish1 with plain melted butter4 ,tansy ,pudding4 ,beat sixteen eggs very well in a wooden bowl1 leaving out six whites1 with a little orange-flower water and brandy2 then add to them by degrees half a pound of fine sifted sugar2 grate in a nutmeg1 and a quarter of a pound of ,naples biscuit2 add a pint of the juice of spinach1 and four spoonfuls of the juice of tansy2 then put to it a pint of cream4 ,stir it all well together1 and put it in a skillet1 with a piece of butter melted2 keep it stirring till it becomes pretty thick2 then put it in a dish1 and bake it half an hour4 ,when it comes out of the oven1 stick it with blanched almonds cut very thin1 and mix in some citron cut in the same manner4 ,serve it with sack and sugar1 and squeeze a ,seville orange over it4 ,turn it out in the dish in which you serve it bottom upwards4 ,another way4 ,take five ounces of grated bread1 a pint of milk1 five eggs1 a little nutmeg1 the juice of tansy and spinach1 to your taste1 a quarter of a pound of butter1 some sugar1 and a little brandy2 put it in a saucepan1 and keep it stirring on a gentle fire till thick4 ,then put it in a dish and bake it2 when baked1 turn it out1 and dust sugar on it4 ,tapioca ,pudding4 ,take a small tea-cupful of tapioca1 and rather more than half that quantity of whole rice2 let it soak all night in water1 just enough to cover it2 then add a quart of milk3 let it simmer over a slow fire1 stirring it every five minutes till it looks clear4 ,let it stand till quite cold2 then add three eggs1 well beaten with sugar1 and grated lemon-peel1 and bake it4 ,it is equally good cold or hot4 ,neat's ,tongue ,pudding4 ,boil a neat's tongue very tender2 when cold1 peel and shred it very fine1 after grating as much as will cover your hand4 ,add to it some beef suet and marrow4 ,take some oranges and citron1 finely cut1 some cloves1 nutmeg1 and mace1 not forgetting salt to your taste1 twenty-four eggs1 half the whites only1 some sack1 a little rose-water1 and as much boiled cream as will make the whole of proper thickness4 ,then put in two pounds of currants1 if your tongue be large4 ,quatre ,fruits4 ,take picked strawberries1 black currants1 raspberries1 and the little black cherries1 one pound of each1 and two quarts of brandy4 ,infuse the whole together1 and sweeten to taste4 ,when it has stood a sufficient time1 filter through a jelly-bag till the liquor is quite clear4 ,quinces1 to preserve4 ,put a third part of the clearest and largest quinces into cold water over the fire1 and coddle till tender1 but not so as to be broken4 ,pare and cut them into quarters1 taking out the core and the hard part1 and then weigh them4 ,the kernels must be taken out of the core1 and tied up in a piece of muslin or gauze4 ,the remaining two-thirds of the quinces must be grated1 and the juice well squeezed out2 and to a pound of the coddled quinces put a pint of juice2 pound some cochineal1 tie it up in muslin1 and put it to the quinces and juice4 ,they must be together all night2 next day1 put a pound of lump sugar to every pound of coddled quinces2 let the sugar be broken into small lumps1 and1 with the quince juice1 cochineal1 and kernels1 be boiled together until the quinces are clear and red1 quite to the middle of each quarter4 ,take out the quarters1 and boil the syrup for half an hour3 put the quarters in1 and let them boil gently for near an hour3 then put them in a jar1 boil the syrup till it is a thick jelly1 and put it boiling hot over them4 ,quinces1 to preserve whole4 ,pare the quinces very thin1 put them into a well-tinned saucepan2 fill it with hard water1 lay the parings over the fruit1 and keep them down2 cover close that the steam may not escape1 and set them over a slow fire to stew till tender and of a fine red colour4 ,take them carefully out1 and weigh them to two pounds of quinces4 ,take two pounds and a half of double-refined sugar2 put it into a preserving-pan1 with one quart of water4 ,set it over a clear charcoal fire to boil2 skim it clean1 and1 when it looks clear1 put in the quinces4 ,boil them twelve minutes2 take them off1 and set them by for four hours to cool4 ,set them on the fire again1 and let them boil three minutes2 take them off1 and let them stand two days2 then boil them again ten minutes with the juice of two lemons1 and set them by till cold4 ,put them into jars2 pour on the syrup1 cover them with brandy paper1 tie them close with leather or bladder1 and set them in a dry cool place4 ,ramaquins4 ,no4 #a4 ,take two ounces of ,cheshire cheese grated1 two ounces of white bread grated1 two ounces of butter1 half a pint of cream1 and a little white pepper2 boil all together2 let it stand till cold2 then take two yolks of eggs1 beat the whole together1 and put it into paper coffins4 ,twenty minutes will bake them4 ,ramaquins4 ,no4 #b4 ,take very nearly half a pound of ,parmesan cheese1 two ounces of mild ,gloucester1 four yolks of eggs1 about six ounces of the best butter1 and a good tea-cupful of cream4 ,beat the cheese first in a mortar2 add by degrees the other ingredients1 and in some measure be regulated by your taste1 whether the proportion of any of them should be increased or diminished4 ,a little while bakes them2 the oven must not be too hot4 ,they are baked in little paper cases1 and served as hot as possible4 ,ramaquins4 ,no4 #c4 ,put to a little water just warm a little salt2 stir in a quarter of a pound of butter2 it must not boil4 ,when well mixed1 let it stand till cold3 then stir in three eggs1 one at a time1 beating it well till it is quite smooth2 then add three more eggs1 beating it well1 and half a pound of ,parmesan cheese4 ,beat it well again1 adding two yolks of eggs and a quarter of a pound of cold butter1 and again beat it4 ,just before it is going into the oven1 beat six eggs to a froth1 and beat the whole together4 ,bake in paper moulds and in a quick oven4 ,serve as hot as possible4 ,ramaquins4 ,no4 #d4 ,take a quarter of a pound of ,cheshire cheese1 two eggs1 and two ounces of butter2 beat them fine in a mortar1 and make them up in cakes that will cover a piece of bread of the size of a crown-piece4 ,lay them on a dish1 not touching one another2 set them on a chaffing-dish of coals1 and hold a salamander over them till they are quite brown4 ,serve up hot4 ,raspberries1 to preserve4 ,take the juice of red and white raspberries2 if you have no white raspberries1 put half codling jelly2 put a pint and a half of juice to two pounds of sugar2 let it boil1 and skim it4 ,then put in three quarters of a pound of large red raspberries2 boil them very fast till they jelly and are very clear2 do not take them off the fire1 that would make them hard1 and a quarter of an hour will do them4 ,after they begin to boil fast1 put the raspberries in pots or glasses2 then strain the jelly from the seeds1 and put it to them4 ,when they begin to cool1 stir them1 that they may not lie at the top of the glasses2 and1 when cold1 lay upon them papers wetted with brandy and dried with a cloth4 ,another way4 ,put three quarters of a pound of moist sugar to every quart of fruit1 and let them boil gently till they jelly4 ,raspberries1 to preserve in ,currant ,jelly4 ,strip the currants from the stalks2 weigh one pound of sugar to one pound of fruit1 and to every eight pounds of currants put one pound of raspberries1 for which you are not to allow any sugar4 ,wet the sugar1 and let it boil till it is almost sugar again2 then throw in the fruit1 and1 with a very smart fire1 let it boil up all over4 ,take it off1 and strain it through a lawn sieve4 ,you must not let it boil too much1 for fear of the currants breaking1 and the seeds coming through into the jelly4 ,when it boils up in the middle1 and the syrup diffuses itself generally1 it is sufficiently done2 then take it off instantly4 ,this makes a very elegant1 clear currant jelly1 and may be kept and used as such4 ,take some whole fine large raspberries2 stalk them2 put some of the jelly1 made as above directed1 in your preserving-pan2 sprinkle in the raspberries1 not too many at a time1 for fear of bruising them4 ,about ten minutes will do them4 ,take them off1 and put them in pots or glasses4 ,if you choose to do more1 you must put in the pan a fresh supply of jelly4 ,let the jelly nearly boil up before you put in the raspberries4 ,raspberry ,jam4 ,no4 #a4--,very good4 ,take to each pound of raspberries half a pint of juice of red and white currants1 an equal quantity of each1 in the whole half a pint1 and a pound of double-refined sugar4 ,stew or bake the currants in a pot1 to get out the juice4 ,let the sugar be finely beaten2 then take half the raspberries and squeeze through a coarse cloth1 to keep back the seeds2 bruise the rest with the back of a wooden spoon2 the half that is bruised must be of the best raspberries4 ,mix the raspberries1 juice1 and sugar1 together3 set it over a good fire1 and let it boil as fast as possible1 till you see it will jelly1 which you may try in a spoon4 ,raspberry ,jam4 ,no4 #b4 ,weigh equal quantities of sugar and of fruit2 put the fruit into a preserving-pan3 boil it very quickly2 break it2 and stir it constantly4 ,when the juice is almost wasted1 add the sugar1 and simmer it half an hour4 ,use a silver spoon4 ,raspberry ,jam4 ,no4 #c4 ,to six quarts of raspberries put three pounds of refined sugar finely pounded2 strain half the raspberries from the seed2 then boil the juice and the other half together4 ,as it jellies1 put it into pots4 ,the sugar should first be boiled separately1 before the raspberries are added4 ,raspberry ,paste4 ,break three parts of your raspberries red and white2 strain them through linen2 break the other part1 and put into the juice2 boil it till it jellies1 and then let it stand till cold4 ,to every pint put a pound of sugar1 and make it scalding hot3 add some codling jelly before you put in the seeds4 ,apple ,tart with ,rice ,crust4 ,pare and quarter six russet apples2 stew them till soft2 sweeten with lump-sugar2 grate some lemon-peel2 boil a tea-cupful of rice in milk till it becomes thick3 sweeten it well with loaf-sugar4 ,add a little cream1 cinnamon1 and nutmeg2 lay the apple in the dish2 cover it with rice2 beat the whites of two eggs to a strong froth2 lay it on the top2 dust a little sugar over it1 and brown it in the oven4 ,another way4 ,pare and core as many apples as your dish will conveniently bake2 stew them with sugar1 a bit of lemon-peel1 and a little cinnamon4 ,prepare your rice as for a rice pudding4 ,fill your dish three parts full of apples1 and cover it with the rice4 ,rolls4 ,take two pounds of flour2 divide it2 put one half into a deep pan2 rub two ounces of butter into the flour2 the whites of two eggs whisked to a high froth2 add one table-spoonful of yest1 four table-spoonfuls of cream1 the yolk of one egg1 a pint of milk1 rather more than new milk warm4 ,mix the above together into a lather2 beat it for ten minutes2 then cover it1 and set it before the fire for two hours to rise4 ,mix in the other half of the flour1 and set it before the fire for a quarter of an hour4 ,these rolls must be baked in earthenware cups1 rubbed with a little butter1 and not more than half filled with dough2 they must be baked a quarter of an hour in a very hot oven4 ,another way4 ,take one quart of fine flour2 wet it with warm milk1 and six table-spoonfuls of small beer yest1 a quarter of a pound of butter1 and a little salt4 ,do not make the dough too stiff at first1 but let it rise awhile2 then work in the flour to the proper consistency4 ,set it to rise some time longer1 then form your rolls of any size you please2 bake them in a warmish oven2 twenty minutes will bake the small and half an hour the large ones4 ,excellent ,rolls4 ,take three pounds of the finest flour1 and mix up the yolks of three eggs with the yest4 ,wet the flour with milk1 first melting in the milk one ounce of butter1 and add a little salt to the flour4 ,little ,rolls4 ,one pound of flour1 two or three spoonfuls of yest1 the yolks of two eggs1 the white of one1 a little salt1 moistened with milk4 ,this dough must be made softer than for bread1 and beaten well with a spoon till it is quite light2 let it stand some hours before it is baked2 some persons make it over-night4 ,the ,dutch oven1 which must first be made warm1 will bake the rolls1 which must be turned to prevent their catching4 ,breakfast ,rolls4 ,rub exceedingly fine two ounces of good butter in a pound and three quarters of fine flour4 ,mix a table-spoonful of yest in half a pint of warm milk2 set a light sponge in the flour till it rises for an hour2 beat up one or two eggs in half a spoonful of fine sugar1 and intermix it with the sponge1 adding to it a little less than half a pint of warm milk with a tea-spoonful of salt4 ,mix all up to a light dough1 and keep it warm1 to rise again for another hour4 ,then break it in pieces1 and roll them to the thickness of your finger of the proper length2 lay them on tin plates1 and set them in a warm stove for an hour more4 ,then touch them over with a little milk1 and bake them in a slow oven with care4 ,to take off the bitterness from the yest1 mix one pint of it in two gallons of water1 and let it stand for twenty-four hours2 then throw off the water1 and the yest is fit for use2 if not1 repeat it4 ,another way4 ,with two pounds of flour mix about half a pound of butter1 till it is like crumbled bread2 add two whole eggs1 three spoonfuls of good yest1 and a little salt4 ,make it up into little rolls2 set them before the fire for a short time to rise1 but1 if the yest is very good1 this will not be necessary4 ,brentford ,rolls4 ,take two pounds of fine flour2 put to it a little salt1 and two spoonfuls of fine sugar sifted2 rub in a quarter of a pound of fresh butter1 the yolks of two eggs1 two spoonfuls of yest1 and about a pint of milk4 ,work the whole into a dough1 and set it to the fire to rise4 ,make twelve rolls of it2 lay them on buttered tins1 let them stand to the fire to rise till they are very light1 then bake them about half an hour4 ,dutch ,rolls4 ,into one pound of flour rub three ounces of butter2 with a spoonful of yest1 mixed up with warm milk1 make it into light paste2 set it before the fire to rise4 ,when risen nearly half as big again1 make it into rolls about the length of four inches1 and the breadth of two fingers2 set them again to rise before the fire1 till risen very well2 put them into the oven for a quarter of an hour4 ,french ,rolls4 ,no4 #a4 ,seven pounds of flour1 four eggs leaving out two yolks--the whites of the eggs should be beaten to a snow--three quarters of a pint of ale yest4 ,beat the eggs and yest together1 adding warm milk2 put it so beat into the flour1 in which must be well rubbed four ounces of butter2 wet the whole into a soft paste4 ,keep beating it in the bowl with your hand for a quarter of an hour at least2 let it stand by the fire half an hour1 then make it into rolls1 and put them into pans or dishes1 first well floured1 or1 what is still better1 iron moulds1 which are made on purpose to bake rolls in4 ,let them stand by the fire another half hour1 and put them1 bottom upwards1 on tin plates1 in the middle of a hot oven for three quarters of an hour or more3 take them out1 and rasp them4 ,french ,rolls4 ,no4 #b4 ,take two or three spoonfuls of good yest1 as much warm water1 two or three lumps of loaf-sugar1 and the yolk of an egg4 ,mix all together2 let it stand to rise4 ,meanwhile take a quartern of the finest flour1 and rub in about an ounce of butter4 ,then take a quart of new milk1 and put into it a pint of boiling water1 so as to make it rather warmer than new milk from the cow4 ,mix together the milk and yest1 and strain through a sieve into the flour1 and1 when you have made it into a light paste1 flour a piece of clean linen cloth well1 lay it upon a thick double flannel1 put your paste into the cloth1 wrap it up close1 and put it in an earthen pan before the fire till it rises4 ,make it up into ten rolls1 and put them into a quick oven for a quarter of an hour4 ,french ,rolls4 ,no4 #c4 ,to half a peck of the best flour put six eggs1 leaving out two whites1 a little salt1 a pint of good ale yest1 and as much new milk1 a little warmed1 as will make it a thin light paste4 ,stir it about with your hand1 or with a large wooden spoon1 but by no means knead it4 ,set it in a pan before the fire for about an hour1 or till it rises2 then make it up into little rolls1 and bake it in a quick oven4 ,milton ,rolls4 ,take one pound of fine rye flour1 a little salt1 the yolk of one egg1 a small cupful of yest1 and some warm new milk1 with a bit of butter in it4 ,mix all together2 let it stand one hour to rise2 and bake your rolls half an hour in a quick oven4 ,runnet4 ,take out the stomachs of fowls before you dress them2 wash and cleanse them thoroughly2 then string them1 and hang them up to dry4 ,when wanted for use1 soak them in water1 and boil them in milk2 this makes the best and sweetest whey4 ,another way4 ,take the curd out of a calf's maw2 wash and pick it clean from the hair and stones that are sometimes in it1 and season it well with salt4 ,wipe the maw1 and salt it well1 within and without1 and put in the curd4 ,let it lie in salt for three or four days1 and then hang it up4 ,rusks4 ,take flour1 water1 or milk1 yest1 and brown sugar2 work it just the same as for bread4 ,make it up into a long loaf1 and bake it4 ,then let it be one day old before you cut it in slices3 make your oven extremely hot1 and dry them in it for about two minutes1 watching them all the time4 ,another way4 ,put five pounds of fine flour in a large basin2 add to it eight eggs unbeat1 yolks and whites2 dissolve half a pound of sugar over the fire1 in a choppin 7or a ,scotch quart7 of new milk2 add all this to the flour with half a mutchkin1 7one ,english pint7 of new yest2 mix it well1 and set it before a good fire covered with a cloth4 ,let it stand half an hour1 then work it up with a little more flour1 and let it stand half an hour longer4 ,then take it out of the basin1 and make it up on a board into small round or square biscuits1 place them upon sheets of white iron1 and set them before the fire1 covered with a cloth1 till they rise1 which will be in half an hour4 ,put them into the oven1 just when the bread is taken out2 shut the oven till the biscuits turn brown on the top2 then take them out1 and cut them through4 ,rusks1 and ,tops and ,bottoms4 ,well mix two pounds of sugar1 dried and sifted1 with twelve pounds of flour1 also well dried and sifted4 ,beat up eighteen eggs1 leaving out eight whites1 very light1 with half a pint of new yest1 and put it into the flour4 ,melt two pounds of butter in three pints of new milk1 and wet the paste with it to your liking4 ,make it up in little cakes2 lay them one on another2 when baked1 separate them1 and return them to the oven to harden4 ,sally ,lunn4 ,to two pounds of fine flour put about two table-spoonfuls of fresh yest1 mixed with a pint of new milk made warm4 ,add the yolks of three eggs1 well beat up4 ,rub into the flour about a quarter of a pound of butter1 with salt to your taste2 put it to the fire to rise1 as you do bread4 ,make it into a cake1 and put it on a tin over a chaffing-dish of slow coals1 or on a hot hearth1 till you see it rise2 then put it into a quick oven1 and1 when the upper side is well baked1 turn it4 ,when done1 rasp it all over and butter it2 the top will take a pound of butter4 ,slip-,cote4 ,a piece of runnet1 the size of half-a-crown1 put into a table-spoonful of boiling water over-night1 and strained into a quart of new milk1 lukewarm1 an hour before it is eaten4 ,souffl4 ,two table-spoonfuls of ground rice1 half a pint of milk or cream1 and the rind of a lemon1 pared very thin1 sugar1 and a bay-leaf1 to be stewed together for ten minutes2 take out the peel1 and let it stand till cold2 then add the yolks of four eggs1 which have been well beaten1 with sifted sugar2 the four whites to be beaten separately to a fine froth1 and added to the above1 which must be gently stirred all together1 put into a tin mould1 and baked in a quick oven for twenty minutes4 ,another way4 ,make a raised pie of any size you think proper4 ,take some milk1 a bay-leaf1 a little cinnamon1 sugar1 and coriander seeds2 boil it till it is quite thick4 ,melt a piece of butter in another stewpan1 with a handful of flour well stirred in2 let it boil some time2 strain the milk through1 and put all together1 adding four or five eggs1 beaten up for a long time2 these are to be added at the last1 and then baked4 ,souffl of ,apples and ,rice4 ,prepare some rice of a strong solid substance2 dress it up all round a dish1 the same height as a raised crust1 that is1 about three inches high4 ,have some marmalade of apple ready made2 mix with it six yolks of eggs1 and a small piece of butter2 warm it on the stove in order to do the eggs2 then have eight whites of eggs well whipped1 as for biscuits2 mix them lightly with the apples1 and put the whole into the middle of the rice4 ,set it in a moderately hot oven1 and1 when the souffl is raised sufficiently1 send it up quickly to table1 as it would soon fall and spoil4 ,strawberries1 to preserve for eating with ,cream4 ,take the largest scarlet strawberries you can get1 full red1 but not too ripe1 and their weight in double-refined sugar4 ,take more strawberries of the same sort2 put them in a pot1 and set them in water over the fire to draw out the juice4 ,to every pound of strawberries allow full half a pint of this juice1 adding to it nearly a quarter of a pound more sugar4 ,dip all the sugar in water2 set it on the fire2 and1 when it is thoroughly melted1 take it off1 and stir it till it is almost cold4 ,then put in the strawberries1 and boil them over a quick fire2 skim them2 and1 when they look clear1 they are done enough4 ,if you think the syrup too thin1 take out the fruit1 and boil it more2 but you must stir it till it is cold before you put the strawberries in again4 ,strawberries1 to preserve in ,currant ,jelly4 ,boil all the ordinary strawberries you can spare in the water in which you mean to put the sugar to make the syrup for the strawberries4 ,take three quarters of a pound of the finest scarlet or pine strawberries2 add to them one pound and a quarter of sugar1 which dip in the above-mentioned strawberry liquor2 then boil the strawberries quick1 and skim them clear once4 ,when cold1 remove them out of the pan into a ,china bowl4 ,if you touch them while hot1 you break or bruise them4 ,keep them closely covered with white paper till the currants are ripe1 every now and then looking at them to see if they ferment or want heating up again4 ,do it if required1 and put on fresh papers4 ,when the currants are ripe1 boil up the strawberries2 skim them well2 let them stand till almost cold1 and then take them out of the syrup very carefully4 ,lay them on a lawn sieve1 with a dish under them to catch the syrup2 then strain the syrup through another lawn sieve1 to clear it of all the bits and seeds2 add to this syrup full half a pint of red and white currant juice1 in equal quantities of each2 then boil it quick about ten minutes1 skimming it well4 ,when it jellies1 which you may know by trying it in a spoon1 add the strawberries to it1 and let them just simmer without boiling4 ,put them carefully into the pots1 but1 for fear of the strawberries settling at the bottom1 put in a little of the jelly first and let it set2 then put in the strawberries and jelly2 watch them a little till they are cold1 and1 as the strawberries rise above the syrup1 with a tea-spoon gently force them down again under it4 ,in a few days put on brandy papers--they will turn out in a firm jelly4 ,strawberries1 to preserve in ,gooseberry ,jelly4 ,take a quart of the sharpest white gooseberries and a quart of water2 let them come up to a boil1 and then strain them through a lawn sieve4 ,to a pint of the liquor put one pound of double-refined sugar2 let it boil till it jellies2 skim it very well1 and take it off2 when cool1 put in the strawberries whole and picked4 ,set them on the fire2 let them come to a boil2 take them off till cold2 repeat this three or four times till they are clear2 then take the strawberries out carefully1 that they may not bruise or break1 and boil the jelly till it is stiff4 ,put a little first in the bottom of your pots or glasses2 when set1 put in the rest1 first mixed with the strawberries1 but not till nearly cold4 ,strawberry ,jam--very good4 ,to one pound of scarlet strawberries1 which are by far the best for the purpose1 put a pound of powdered sugar4 ,take another half pound of strawberries1 and squeeze all their juice through a cloth1 taking care that none of the seeds come through to the jam4 ,then boil the strawberries1 juice1 and sugar1 over a quick fire2 skim it very clean2 set it by in a clean ,china bowl1 covering it close with writing paper2 when the currants are ripe1 add to the strawberries full half a pint of red currant juice1 and half a pound more of pounded sugar3 boil it all together for about ten or twelve minutes over a quick fire1 and skim it very well4 ,another way4 ,gather the strawberries very ripe2 bruise them fine2 put to them a little juice of strawberries2 beat and sift their weight in sugar1 and strew it over them4 ,put the pulp into a preserving-pan2 set it on a clear fire1 and boil it three quarters of an hour1 stirring it all the time4 ,put it into pots1 and keep it in a dry place1 with brandy paper over it4 ,sugar1 to clarify4 ,break into pieces two pounds of double-refined sugar2 put it into a stewpan1 with a pint of cold spring water2 when dissolved1 set it over a moderate fire2 beat about half the white of an egg2 put it to the sugar1 before it gets warm1 and stir it well together4 ,when it boils1 take off the scum2 keep it boiling till no scum rises and it is perfectly clear4 ,run it through a clean napkin2 put it in a bottle well corked1 and it will keep for months4 ,syllabub4 ,take a quart of cream with a slice or two of lemon-peel1 to be laid to soak in the cream4 ,take half a pint of sack and six spoonfuls of white wine1 dividing it equally into your syllabub4 ,set your cream over the fire1 and make it something more than lukewarm2 sweeten both sack and cream1 and put the cream into a spouted pot1 pouring it rather high from the pot into the vessel in which you intend to put it4 ,let it be made about eight or nine hours before you want it for use4 ,another way4 ,mix a quart of cream1 not too thick1 with a pint of white wine1 and the juice of two lemons2 sweeten it to your taste2 put it in a broad earthen pan2 then whisk it up4 ,as the froth rises1 take it off with a spoon1 and put it in your glasses1 but do not make it long before you want them4 ,everlasting ,syllabub--very excellent4 ,take a quart and half a pint of cream1 one pint of ,rhenish wine1 half a pint of sack1 the juice of three lemons1 about a pound of double-refined sugar1 beaten fine and sifted before you put it into the cream4 ,grate off the rinds of the three lemons used1 put it with the juice into the wine1 and that to the cream4 ,then beat all together with a whisk just half an hour2 take it up with a spoon1 and fill your glasses4 ,it will keep good nine or ten days1 and is best three or four days old4 ,solid ,syllabub4 ,half a pint of white wine1 a wine-glass of brandy1 the peel of a lemon grated and the juice1 half a pound of powdered loaf-sugar1 and a pint of cream4 ,stir these ingredients well together2 then dissolve one ounce of isinglass in half a pint of water2 strain it2 and when cool add it to the syllabub1 stirring it well all the time2 then put it in a mould4 ,it is better made the day before you want it4 ,whipt ,syllabub4 ,boil a quart of cream with a bit of cinnamon2 let it cool2 take out the cinnamon1 and sweeten to your taste4 ,put in half a pint of white wine1 or sack1 and a piece of lemon-peel4 ,whip it with a whisk to a froth2 take it off with a spoon as it rises2 lay it on the bottom of a sieve2 put wine sweetened in the bottom of your glasses1 and lay on the syllabub as high as you can4 ,taffy4 ,two pounds of moist sugar1 an ounce of candied orange-peel1 the same of citron1 the juice of three lemons1 the rind of two grated1 and two ounces and a half of butter4 ,keep stirring these on the fire until they attain the desired consistency4 ,pour it on paper oiled to prevent its sticking4 ,trifle4 ,no4 #a4 ,take as many macaroons as the bottom of your dish will hold2 peel off the wafers1 and dip the cakes in ,madeira or mountain wine4 ,make a very thick custard1 with pounded apricot or peach kernels boiled in it2 but if you have none1 you may put some bitter almonds2 pour the custard hot upon the maccaroons4 ,when the custard is cold1 or just before the trifle is sent to table1 lay on it as much whipped syllabub as the dish can hold4 ,the syllabub must be done with very good cream and wine1 and put on a sieve to drain before you lay it on the custard4 ,if you like it1 put here and there on the whipped cream bunches of preserved barberries1 or pieces of raspberry jam4 ,trifle4 ,no4 #b4 ,take a quart of sweet cream2 boil it with a blade of mace and a little lemon-peel2 sweeten it with sugar2 keep stirring it till it is almost cold to prevent it from creaming at top2 then put it into the dish you intend to serve it in1 with a spoonful or less of runnet4 ,let it stand till it becomes like cheese4 ,you may perfume it1 or add orange-flower water4 ,trifle4 ,no4 #c4 ,cover the bottom of your dish with maccaroons and ratafia cakes2 just wet them all through with mountain wine or raisin wine2 then make a boiled custard1 not too thick1 and when cold pour it over them4 ,lay a whipped syllabub over that4 ,you may garnish with currant jelly4 ,trotter ,jelly4 ,boil four sheep's trotters in a quart of water till reduced to a pint1 and strain it through a fine sieve4 ,veal and ,ham ,pats4 ,chop six ounces of ready dressed lean veal and three ounces of ham very small2 put it into a stewpan1 with an ounce of butter rolled in flour1 half a gill of cream1 the same quantity of veal stock1 a little lemon-peel1 cayenne pepper and salt1 to which add1 if you like1 a spoonful of essence of ham and some lemon-juice4 ,venison ,pasty4 ,bone a neck and breast of venison1 and season them well with salt and pepper2 put them into a pan1 with part of a neck of mutton sliced and laid over them1 and a glass of red wine4 ,cover the whole with a coarse paste1 and bake it an hour or two2 but finish baking in a puff paste1 adding a little more seasoning and the gravy from the meat4 ,let the crust be half an inch thick at the bottom1 and the top crust thicker4 ,if the pasty is to be eaten hot1 pour a rich gravy into it when it comes from the oven2 but1 if cold1 there is no occasion for that4 ,the breast and shoulder make a very good pasty4 ,it may be done in raised crust4 ,a middle-sized pasty will take three hours' baking4 ,vol-au-,vent4 ,take a sufficient quantity of puff-paste1 cut it to the shape of the dish1 and make it as for an apple pie1 only without a top4 ,when baked1 put it on a sheet of writing paper1 near the fire1 to drain the butter1 till dinner time4 ,then take two fowls1 which have been previously boiled2 cut them up as for a fricassee1 but leave out the back4 ,prepare a sauce1 the white sauce as directed for boiled fowls4 ,wash a table-spoonful of mushrooms in three or four cold waters2 cut them in half1 and add them also2 then thoroughly heat up the sauce1 and have the chicken also ready heated in a little boiling water1 in which put a little soup jelly4 ,strain the liquor from the chicken2 pour a little of the sauce in the bottom of the paste1 then lay the wings1 c4 in the paste2 pour the rest of the sauce over them1 and serve it up hot4 ,the paste should be well filled to the top1 and if there is not sauce enough more must be added4 ,wafers4 ,take a pint of cream1 melt in it half a pound of butter1 and set it to cool4 ,when cold1 stir into it one pound of well dried and sifted flour by degrees1 that it may be quite smooth and not lumpy1 also six eggs well beaten1 and one spoonful of ale yest4 ,beat all these well together2 set it before the fire1 cover it1 and let it stand to rise one hour1 before you bake4 ,some order it to be stirred a little while to keep it from being hard at top4 ,sprinkle over a little powdered cinnamon and sugar1 when done4 ,sugar ,wafers4 ,take some double-refined sugar1 sifted2 wet it with the juice of lemon pretty thin1 and then scald it over the fire till it candies on the top4 ,then put it on paper1 and rub it about thin2 when almost cold1 pin up the paper across1 and put the wafers in a stove to dry4 ,wet the outside of the paper to take them off4 ,you may make them red with clear gilliflowers boiled in water1 yellow with saffron in water1 and green with the juice of spinach4 ,put sugar in1 and scald it as though white1 and1 with a pin1 mark your white ones before you pin them up4 ,walnuts1 to preserve4 ,take fine large walnuts at the time proper for pickling2 prick1 with a large bodkin1 seven or eight holes in each to let out the water2 keep them in water till they change colour or no longer look green2 then put them over a fire in cold water to boil1 till they feel just soft1 but not too soft4 ,spread them on a coarse cloth to cool1 and take away the water2 stick in each walnut three or four cloves1 three or four splinters of cinnamon1 and the same of candied orange2 then put them in pots or glasses4 ,boil a syrup1 but not thick1 which1 when cold1 pour over the walnuts1 and let it stand a day or two2 then pour the syrup off2 add some more sugar2 boil it up once more1 and pour it again over the walnuts4 ,when cold1 tie them up4 ,white ,walnuts4 ,take nuts that are neither too large nor too small2 peel them to the white1 taking off all the green with care1 and throw them into pump water as you peel them2 let them soak one night4 ,boil them quick in fair water1 throwing in a handful or two of alum in powder1 according to the quantity1 that they may be very white4 ,when boiled1 put them in fresh water1 and take them out again in a minute2 lay them on a dry cloth to dry1 and lard them with preserved citron2 then put them in the syrup you have made for the purpose1 while they were larding1 and let them soak two or three days before you boil them quite2 the syrup must be very clear4 ,one hundred walnuts make about three pounds of sweetmeats4 ,mustard ,whey4 ,take milk and water of each a pint1 bruised mustard seed an ounce and a half2 boil these together till the curd is perfectly separated3 then strain the whey through a cloth1 and add a little sugar1 which makes it more palatable4 ,yest4 ,boil one ounce of hops in three quarts of water until reduced to about three pints4 ,pour it upon one pound of flour2 make it into a batter2 strain it through a colander1 and1 when nearly cold1 put to it one pint of home-brewed yest4 ,put it into a bottle1 and keep it for use4 ,it should stand twenty-four or thirty hours before it is used4 ,excellent ,yest4 ,put a pint of well boiled milk into a hasty-pudding1 and beat it till cold and there are few lumps remaining2 then put to it two spoonfuls of yest and two of white powdered sugar1 and stir it well4 ,put it in a large bowl not far from the fire1 and next morning you will find it risen and light4 ,put it all to your flour1 which must be mixed with as much warm milk and water as is necessary to make it into dough1 and put it to rise in the common way4 ,potato ,yest4 ,boil rather more than a quarter of a peck of potatoes2 bruise them through a colander2 add half a pound of fine flour1 and thin it with cold water till it is like a thick batter4 ,add three table-spoonfuls of good yest2 let it stand for an hour1 and make your bread4 ,this yest will always serve to make fresh from4 ,another way4 ,weigh four pounds of raw potatoes pared2 boil them in five pints of water4 ,wash and rub them through a sieve with the water in which they were boiled4 ,add four table-spoonfuls of good brown sugar2 when milk-warm1 put to the mixture three pennyworth of fresh yest2 stir it well1 and let it work in an open vessel4 ,it will be fit for use in about twelve or fourteen hours4 ,about a pint and a half of this mixture will raise eighteen pounds of coarse flour2 it may be put to rise over-night and will be ready to knead the first thing in the morning4 ,it should be left to rise in the loaf four or five hours1 before it is put in the oven4 ,,pickles4 ,general ,directions4 ,stone jars1 well glazed1 are best for all sorts of pickles1 as earthen vessels will not resist the vinegar1 which penetrates through them4 ,never touch pickles with the hand1 or any thing greasy2 but always make use of a wooden spoon1 and keep them closely tied down1 in a cool1 dry place4 ,when you add vinegar to old pickles1 let it boil1 and stand till cold before you use it3 on the contrary1 when you make pickles1 put it on the ingredients boiling and done with the usual spices4 ,green ,almonds4 ,boil a quantity of vinegar proportionate to that of the almonds to be pickled1 skim it1 and put into it salt1 mace1 ginger1 ,jamaica and white pepper4 ,put it into a jar1 and let it stand till cold4 ,throw your almonds into the liquor1 which must cover them4 ,artichokes4 ,artichokes should be laid about six hours in a very strong brine of salt and water4 ,then put them into a pot of boiling water1 and boil them till you can draw the leaves from the bottom1 which must be cut smooth and clean1 and put into a pot1 with whole black pepper1 salt1 cloves1 mace1 bay-leaves1 and as much white wine vinegar as will cover them4 ,lastly1 pour upon them melted butter an inch thick1 and cover them down close4 ,when you take out any for use1 put them into boiling water1 with a piece of butter to plump them1 and you may use them for whatever you please4 ,artichokes to boil in ,winter4 ,boil your artichokes for half a day in salt and water2 put them into a pot of boiling water1 allowing them to continue boiling until you can just draw off the leaves from the bottom2 cut them very clean and smooth1 and put them into the pot with cloves1 mace1 salt1 pepper1 two bay-leaves1 and as much vinegar as will cover them4 ,pour melted butter over to cover them about an inch thick2 tie and keep them close down for use1 with a piece of butter to plump them4 ,you may use these for what you like4 ,asparagus4 ,scrape the asparagus1 and cut off the prime part at the ends2 wipe them1 and lay them carefully in a jar or jelly-pot1 pour vinegar over them1 and let them lie in this about fourteen days4 ,then boil fresh vinegar1 and pour it on them hot2 repeat this until they are of a good colour2 add a little mace and nutmeg1 and tie them down close4 ,this does very well for a made dish when asparagus is not to be had4 ,barberries4 ,no4 #a4 ,gather the barberries when full ripe1 picking out those that look bad4 ,lay them in a deep pot4 ,make two quarts of strong brine of salt and water2 boil it with a pint of vinegar1 a pound of white sugar1 a few cloves1 whole white pepper1 and mace1 tied in a bag2 skim it1 and when cold pour it on your barberries4 ,barberries with stones will pickle2 they must be without stones for preserving4 ,barberries4 ,no4 #b4 ,colour the water of the worst barberries1 and add salt till the brine is strong enough to bear an egg4 ,boil it for half an hour1 skimming it1 and when cold strain it over the barberries4 ,lay something on them to keep them in the liquor3 put them into a glass1 and cover with leather4 ,barberries4 ,no4 #c4 ,boil a strong brine of salt and water1 let it stand till quite cold1 and pour it upon the barberries4 ,barberries4 ,no4 #d4 ,put into a jar some maiden barberries1 with a good quantity of salt2 tie on a bladder1 and when the liquor scums change it4 ,beet-root4 ,beet-root must be boiled in strong salt and water1 to which add a pint of vinegar and a little cochineal4 ,when boiled enough1 take it off the fire1 and keep it in the liquor in which it has been boiled4 ,it makes a pretty garnish for a dish of fish1 and is not unpleasant to eat4 ,another4 ,boil the root till tender1 peel it1 and1 if you think proper1 cut it into shapes4 ,pour over it a hot pickle of white wine vinegar1 horseradish1 a little ginger1 and pepper4 ,beet-root and ,turnips4 ,boil your beet-root in salt and water1 with a little cochineal and vinegar2 when half boiled1 put in your turnips pared2 when they are done enough1 take them off1 and keep them in the same liquor in which they were boiled4 ,cabbage4 ,shave the cabbage into long slips1 or1 if you like1 cut it in quarters4 ,scald it in salt and water for about four minutes2 then take it out1 and let it cool4 ,boil some vinegar1 salt1 ginger1 whole pepper1 and mace2 after boiling and skimming it1 let it get cold1 and then put in your cabbage1 which1 if covered down presently1 will keep white4 ,red ,cabbage4 ,no4 #a4 ,slice the cabbage very fine crosswise1 put it on an earthen dish1 sprinkle a handful of salt over it1 cover it with another dish1 and let it stand twenty-four hours4 ,then put it in a colander to drain1 and lay it in your jar2 take white wine vinegar enough to cover it1 a little cloves1 mace1 and allspice4 ,put them in whole with one pennyworth of cochineal1 bruised fine2 boil it up1 and put it over the cabbage1 hot1 or cold1 which you like best4 ,cover it close with a cloth till it is cold1 and then tie it over with leather4 ,red ,cabbage4 ,no4 #b4 ,slice the cabbage into a colander1 sprinkle each layer with salt1 let it drain two days2 then put it into wide-mouthed bottles1 pour on it boiling vinegar1 sufficient to cover it1 and add a few slices of beet-root4 ,cover the bottle with bladder4 ,red ,cabbage4 ,no4 #c4 ,take a firm cabbage cut in quarters2 slice it2 boil your vinegar with ginger and pepper2 let it stand till cold2 then pour it over your cabbage1 and tie it down4 ,it will be fit for use in three weeks4 ,capers4 ,capers are the produce of1 a small shrub1 but preserved in pickle1 and are grown in some parts of ,england1 but they come chiefly from the neighbourhood of ,toulon1 the produce of which is considered the finest of any in ,europe4 ,the buds are gathered from the blossom before they open1 and then spread on the floor1 where the sun cannot reach them1 and there they are left till they begin to wither2 they are then thrown into sharp vinegar1 and in about three days bay salt is added in proper quantity1 and when this is dissolved they are fit for packing for sale1 and sent all over the world4 ,capsicum4 ,let the pods be gathered with the stalks on before they turn red1 and with a penknife cut a slit down the side1 and take out all the seed1 but as little of the meat as possible4 ,lay them in strong brine for three days1 changing the brine every day4 ,take them out1 lay them on a cloth1 and another over them4 ,boil the liquor1 put into it some mace and nutmeg beaten small2 put the pods into a jar2 when the liquor is cold1 pour it over them1 and tie down with a bladder and leather4 ,cauliflower4 ,cut from the closest and whitest heads pieces about the length of your finger1 and boil them in a cloth with milk and water1 but not till tender4 ,take them out very carefully1 and let them stand till cold4 ,with the best white wine vinegar boil nutmeg1 cut into quarters1 mace1 cloves1 a little whole pepper1 and a bay-leaf1 and let it remain till cold4 ,pour this into the jar to your cauliflower1 and in three or four days it will be ready for use4 ,another way4 ,having cut the flower in bunches1 throw them for a minute into boiling salt and water1 and then into cold spring water4 ,drain and dry them2 cover with double-distilled vinegar2 in a week put fresh vinegar1 with a little mace and nutmeg1 covering down close4 ,clove ,gilliflower1 or any other ,flower1 for ,salads4 ,put an equal weight of the flowers and of sugar1 fill up with white wine vinegar1 and to every pint of vinegar put a pound of sugar4 ,codlings4 ,the codlings should be the size of large walnuts2 put vine leaves in the bottom of your pan1 and lay in the codlings1 covering with leaves and then with water2 set them over a gentle fire till they may be peeled2 then peel and put them into the water1 with vine leaves at top and bottom1 covering them close2 set them over a slow fire till they become green1 and1 when they are cold1 take off the end whole1 cutting it round with a small knife2 scoop out the core1 fill the apple with garlic and mustard seed1 put on the bit1 and set that end uppermost in the pickle1 which must be double-distilled vinegar cold1 with mace and cloves4 ,cucumbers4 ,no4 #a4 ,gather young cucumbers1 commonly called gherkins--the small long sort are considered the best--wipe them very clean with a cloth2 boil some salt and water1 and pour over them2 keep them close covered4 ,repeat this every day till they are green1 putting fresh water every other day3 let them stand near the fire1 just to keep warm2 the brine must be strong enough to bear an egg4 ,when they are green1 boil some white wine vinegar1 pour it over them1 put some mace in with them1 and cover them with leather4 ,it is better to put the salt and water to them once only1 and they should be boiled up over the fire1 in the vinegar1 in a bell-metal kettle1 with some vine leaves over1 to green them4 ,a brass kettle will not hurt1 if very clean1 and the cucumbers are turned out of it as soon as off the fire4 ,cucumbers4 ,no4 #b4 ,in a large earthen pan mix spring water and salt well together1 taking two pounds of salt to every gallon of water4 ,throw in your cucumbers1 wash them well1 and let them remain for twelve hours2 then drain and wipe them very dry1 and put them into a jar4 ,put into a bell-metal pot a gallon of the best white wine vinegar1 half an ounce of cloves and of mace1 one ounce of allspice1 one ounce of mustard-seed1 a stick of horseradish sliced1 six bay-leaves1 a little dill1 two or three races of ginger1 a nutmeg cut in pieces1 and a handful of salt4 ,boil all together1 and pour it over the cucumbers4 ,cover them close down1 and let them stand twenty-four hours1 then pour off the vinegar from them1 boil it1 pour it over them again1 and cover them close3 repeat this process every day till they are green4 ,then tie them down with bladder and leather2 set them in a cool dry place1 and they will keep for three or four years4 ,beans may be pickled in the same manner4 ,cucumbers4 ,no4 #c4 ,wipe the cucumbers clean with a coarse cloth1 and put them into a jar4 ,take some vinegar1 into which put pepper1 ginger1 cloves1 and a handful of salt4 ,pour it boiling hot over the cucumbers1 and smother them with a flannel3 let them stand a fortnight2 then take off the pickle1 and boil it again4 ,pour it boiling on the cucumbers1 and smother them as before4 ,the pickle should be boiled in a bell-metal skillet4 ,with two thousand cucumbers put into the pot about a pennyworth of ,roman vitriol4 ,large ,cucumbers1 ,mango of4 ,take a cucumber1 cut out a slip from the side1 taking out the seeds1 but be careful to let as much of the meat remain as you can4 ,bruise mustard seed1 a clove of garlic1 some bits of horseradish1 slices of ginger1 and put in all these4 ,tie the piece on again1 and make a pickle of vinegar1 whole pepper1 salt1 mace1 and cloves3 boil it1 and pour it on the mangoes1 and continue this for nine days together4 ,when cold1 cover them down with leather4 ,another4 ,scrape out the core and seed1 filling them with whole pepper1 a clove of garlic1 and other spice4 ,put them into salt and water1 covered close up1 for twenty-four hours2 then drain and wipe them dry4 ,boil as much vinegar with spice as will cover them1 and pour it on them scalding hot4 ,cucumbers sliced4 ,take cucumbers not full grown1 slice them into a pewter dish2 to twelve cucumbers put three or four onions sliced1 and as you do them strew salt on them2 cover them with a pewter dish1 and let them stand twenty-four hours4 ,then take out the onions1 strain the liquor from the cucumbers through a colander1 and put them in a well glazed jar1 with a pickle made of white wine vinegar1 distilled in a cold still1 with seasoning of mace1 cloves1 and pepper4 ,the pickle must be poured boiling hot upon them1 and then cover them down as close as possible4 ,in four or five days take them out of the pickle1 boil it1 and pour it on as before1 keeping the jar very close4 ,repeat this three times2 cover the jar with a bladder1 and leather over it2 the cucumbers will keep the whole year1 and be of a fine sea-green1 but perhaps not of so fine colour when first you open them2 they will become so1 however1 if the vinegar is really fine4 ,cucumbers stuffed4 ,take six or eight middling-sized cucumbers1 the smoothest you can procure2 pare them1 cut a small piece off the end1 and scoop out all the seeds2 blanch them for three or four minutes in boiling water on the fire2 then put them into cold water to make the forcemeat4 ,then take some veal off the leg1 calf's udder1 fat bacon1 and a piece of suet1 and put it in boiling water about four minutes2 take it out1 and chop all together2 put some parsley1 small green onions1 and shalots1 all finely chopped1 some salt1 pepper1 and nutmeg1 sufficient for seasoning it1 some crumbs of bread that have been steeped in cream1 the whites of two eggs1 and four yolks beaten well in a mortar4 ,stuff your cucumbers with this1 and put the piece you cut off each upon it again4 ,lay at the bottom of your stewpan some thin slices of bacon1 with the skin of the veal1 onions in slices1 parsley1 thyme1 some cloves2 put your cucumbers in your stewpan1 and cover them with bacon1 c41 as at the bottom1 and then add some strong broth1 just sufficient to cover them4 ,set them over a slow fire covered1 and let them stew slowly for an hour4 ,make some brown gravy of a good colour1 and well tasted2 and1 when your cucumbers are stewed1 take them out1 drain them well from all grease1 and put them in your brown gravy2 it must not be thick4 ,set it over the stove for two minutes1 and squeeze in the juice of a lemon4 ,to make brown gravy1 put into your stewpan a quarter of a pound of butter2 set it over the fire1 and1 when melted1 put in a spoonful of flour1 and keep stirring it till it is as brown as you wish1 but be careful not to let it burn2 put some good gravy to it1 and let it boil some time1 with parsley1 onions1 thyme1 and spices1 and then strain it to your cucumbers4 ,should any of the cucumbers be left at dinner1 you may serve them up another way for supper2 cut the cucumbers in two1 lengthwise1 or1 if you like1 in round slices2 add yolks of eggs beaten1 and dust them all well over with crumb of bread rubbed very fine2 fry them very hot2 make them of a good colour1 and serve them in a dish1 with fried parsley4 ,cucumbers1 to preserve4 ,take some small cucumbers1 and large ones that will cut in quarters1 but let them be as green and as free from seeds as you can get them4 ,put them into a narrow-mouthed jar1 in strong salt and water1 with a cabbage-leaf to keep them from rising2 tie a paper over them1 and set them in a warm place till they are yellow4 ,then wash them out1 and set them over the fire in fresh water1 with a little salt and a fresh cabbage-leaf over them4 ,cover the pan very close1 but be sure you do not let them boil4 ,if they are not of a fine green1 change the water1 which will help them2 then make them hot1 and cover them as before4 ,when you find them of a good green1 take them off the fire1 and let them stand till they are cold3 then cut the large ones into quarters2 take out the seeds and soft parts1 put them into cold water1 and let them stand two days2 but change the water twice each day1 to take out the salt2 put a pound of refined sugar to a pint of water1 and set it over the fire2 when you have skimmed it clear1 put in the rind of a lemon and an ounce of ginger1 scraping off the outside4 ,take your syrup off as soon as it is pretty thick1 and1 when it is cold1 wipe the cucumbers dry and put them into it4 ,boil the syrup once in two or three days for three weeks1 and strengthen the syrup if required1 for the greatest danger of spoiling them is at first4 ,when you put the syrup to the cucumbers1 wait till it is quite cold4 ,french ,beans4 ,no4 #a4 ,gather them when very slender2 string and parboil them in very strong salt and water2 then take them out1 and dry them between two linen cloths4 ,when they are well drained1 put them into a large earthen vessel1 and1 having boiled up the same kind of pickle as for cucumbers1 pour as much upon your beans as will cover them well4 ,strain the liquor from them three days successively2 boil it up1 and put your beans into the vinegar on the fire till they are warm through4 ,after the third boiling1 put them into jars for use1 and tie them down4 ,french ,beans4 ,no4 #b4 ,take from the small slender beans their stalks1 and let them remain fourteen days in salt and water2 then wash and well cleanse them from the brine1 and put them in a saucepan of water over a slow fire1 covering them with vine-leaves4 ,do not let them boil1 but only stew1 until they are tender1 as for eating2 strain them off1 lay them on a coarse cloth to dry1 and put them into pots2 boil and skim alegar1 and pour it over1 covering them close2 keep boiling in this manner for three or four days1 or until they become green2 add spice1 as you would to other pickles1 and1 when cold1 cover with leather4 ,french ,beans4 ,no4 #c4 ,put in a large jar a layer of beans1 the younger the better1 and a layer of salt1 alternately1 and tie it down close4 ,when wanted for use1 boil them in a quantity of boiling water3 change the water two or three times1 always adding the fresh water boiling2 then put them into cold water to soak out the salt1 and cut them when you want them for dressing for table4 ,they must not be soaked before they are boiled4 ,herrings1 to marinate4 ,take a quarter of a hundred of herrings2 cut off their heads and tails2 take out the roes1 and clean them2 then take half an ounce of ,jamaica and half an ounce of common pepper1 an ounce of bay salt1 and an ounce and a half of common salt2 beat the pepper fine1 mix it with the salt1 and put some of this seasoning into the belly of each herring4 ,lay them in rows1 and between every row strew some of the seasoning1 and lay a bunch or two of thyme1 parsley1 and sage1 and three or four bay-leaves4 ,cover your fish with good vinegar1 and your pot with paste2 put the pot into the oven after the household bread is drawn2 let it remain all night2 and1 when it comes out of the oven1 pour out all the liquor1 take out the herbs2 again boil up the liquor2 add as much more vinegar as will cover the herrings1 skim it clean1 and strain it4 ,when cold1 pour it over your herrings4 ,herrings1 red1 ,trout fashion4 ,cut off their heads1 cleanse them well1 and lay a row at the bottom of an earthen pot1 sprinkling them over with bay salt and saltpetre1 mixed together4 ,repeat this until your pan is full2 then cover them1 and bake them gently2 when cold1 they will be as red as anchovies1 and the bones dissolved4 ,india ,pickle1 called ,picolili4 ,no4 #a4 ,lay one pound of ginger in salt and water for a whole night2 then scrape and cut it in thin slices1 and lay them in the sun to dry2 put them into a jar till the other ingredients are ready4 ,peel two pounds of garlic1 and cut it in thin slices2 cover it with salt for three days2 drain it well from the brine1 and dry it as above directed4 ,take young cabbages1 cut them in quarters1 salt them for three days1 and dry them as above2 do the same with cauliflowers1 celery1 and radishes1 scraping the latter and leaving the tops of the celery on1 ,french beans1 and asparagus1 which last two must be salted only two days1 and dried in the same manner4 ,take long pepper and salt it1 but do not dry it too much1 three ounces of turmeric1 and a quarter of a pound of mustard seed finely bruised2 put these into a stone jar1 and pour on them a gallon of strong vinegar2 look at it now and then1 and if you see occasion add more vinegar4 ,proceed in the same manner with plums1 peaches1 melons1 apples1 cucumbers2 artichoke bottoms must be pared and cut raw2 then salt them1 and give them just one gentle boil1 putting them into the water when hot4 ,never do red cabbage or walnuts4 ,the more every thing is dried1 the plumper it will become in the vinegar4 ,put in a pound or two of whole garlic prepared as above to act as a pickle4 ,you need never empty the jar1 as the pickle keeps2 but as things come into season1 do them and throw them in1 observing that the vinegar always covers them4 ,if the ingredients cannot be conveniently dried by the sun1 you may do them by the fire1 but the sun is best4 ,india ,pickle4 ,no4 #b4 ,select the closest and whitest cabbage you can get1 take off the outside leaves1 quarter and cut them into thin slices1 and lay them upon a sieve2 salt well between each layer of the cabbage1 and let it drain till the next day2 then dry it in a cloth1 and spread it in dishes before the fire1 or the sun1 often turning it till dry4 ,put it in a stone jar1 with half a pint of white mustard seed1 a little mace and cloves beat to a powder1 as much cayenne as will lie on a shilling1 a large head of garlic1 and one pennyworth of turmeric in powder4 ,pour on it three quarts of vinegar boiling hot2 cover it close with a cloth1 and let it stand a fortnight2 then turn it all out into a saucepan4 ,boil it1 turning it often1 about eight minutes1 and put it up in your jar for use4 ,it will be ready in a month4 ,if other things are put in1 they should lie in salt three days and then be dried2 in this case1 it will be necessary to make the pickle stronger1 by adding ginger and horseradish1 and it must be kept longer before used4 ,india ,pickle4 ,no4 #c4 ,boil one pound of salt1 four ounces of ginger1 eight ounces of shalots or garlic1 a spoonful of cayenne pepper1 two ounces of mustard seed1 and six quarts of good vinegar4 ,when cold1 you may put in green fruit or any vegetable you choose1 fresh as you pick them1 only wiping off the dust4 ,stop your jar close1 and put in a little turmeric to colour it4 ,lemons4 ,no4 #a4 ,cut the lemons through the yellow rind only1 into eight parts2 then put them into a deep pan1 a layer of salt and a layer of lemons1 so as not to touch one another2 set them in the chimney corner1 and be sure to turn them every day1 and to pack them up in the same manner as before4 ,this you must continue doing fifteen or sixteen days2 then take them out of the salt1 lay them in a flat pan1 and put them in the sun every day for a month2 or1 if there should be no sun1 before the fire2 then put them in the pickle2 in about six months they will be fit to eat4 ,make the pickle for them as follows3 ,take two pounds of peeled garlic1 eight pods of ,india pepper1 when it is green2 one pound and a half of ginger1 one pound and a quarter of mustard seed1 half an ounce of turmeric2 each clove of the garlic must be split in half2 the ginger must be cut in small slices1 and1 as no green ginger can be had in ,europe1 you must cover the ginger with salt in a clean earthen vessel1 until it is soft1 which it will be in about three weeks1 or something more1 by which means you may cut it as you please2 the mustard seed must be reduced1 but not to powder1 and the turmeric pounded fine3 mix them well together1 and add three ounces of oil of mustard seed4 ,put these ingredients into a gallon of the best white wine vinegar boiled2 then put the whole upon the lemons in a glazed jar1 and tie them up close4 ,they will not be fit in less than six months4 ,when the vinegar is boiled1 let it stand to be cold1 or rather lukewarm1 before you put it to the lemons1 and if you use more than a gallon of vinegar1 increase the quantity of each ingredient in proportion4 ,strictly observe the direction first given1 to let the lemons lie in salt fifteen or sixteen days1 to turn them every day1 and to let them be thoroughly dry before you put the pickle to them2 it will be a month at least before they are sufficiently dry4 ,lemons4 ,no4 #b4 ,take twelve lemons pared so thin that not the least of the whites is to be seen2 slit them across at each end1 and work in as much salt as you can1 rubbing them very well within and without4 ,lay them in an earthen pan for three or four days1 and strew a good deal of salt over them2 then put in twelve cloves of garlic1 and a large handful of horseradish2 dry the lemons with the salt over them in a very slow oven1 till the lemons have no moisture in them1 but the garlic and the horseradish must not be dried so much4 ,then take a gallon of vinegar1 cloves1 mace1 and nutmegs1 broken roughly1 half an ounce of each1 and the like quantity of cayenne pepper4 ,give them a boil in the vinegar2 and1 when cold1 stir in a quarter of a pound of flour of mustard1 and pour it upon the lemons1 garlic1 c4 ,stir them every day1 for a week together1 or more4 ,when the lemons are used in made dishes1 shred them very small2 and1 when you use the liquor1 shake it before you put it to the sauce1 or in a cruet4 ,when the lemons are dried1 they must be as hard as a crust of bread1 but not burned4 ,lemons4 ,no4 #c4 ,take two dozen lemons1 cut off about an inch at one end1 scoop out all the pulp1 fill them with salt1 and sew on the tops4 ,let them continue over the mouth of an oven1 or in any slow heat1 for about three weeks1 till they are quite dried4 ,take out the salt2 lay them in an earthen jar2 put to them six quarts of the best vinegar which has been boiled2 add some long pepper1 mace1 ginger1 and cinnamon1 a few bay-leaves1 four cloves of garlic1 and six ounces of the best flour of mustard4 ,when quite cold1 cover up the jar1 and let it stand for three weeks or a month4 ,then strain off the liquor1 and bottle it4 ,lemons4 ,no4 #d4 ,quarter the lemons lengthwise1 taking care not to cut them so low as to separate2 put a table-spoonful of salt into each4 ,set them on a pewter dish2 dry them very slowly in a cool oven or in the sun2 they will take two or three weeks to dry properly4 ,for a dozen large lemons boil three quarts of vinegar1 with two dozen peppercorns1 two dozen allspices1 and four races of ginger sliced4 ,when the vinegar is cold1 put it1 with the lemons1 the ingredients1 and all the salt1 into a jar2 add a quarter of a pound of flour of mustard and two dozen cloves of garlic2 the garlic must be peeled and softened in scalding water for a little while1 then covered with salt for three days1 and dried before it is put into the jar4 ,let the whole remain for two months closely tied down and stirred every day2 then squeeze the lemons well2 strain and bottle the liquor4 ,lemons4 ,no4 #e4 ,select small thick-rinded lemons2 rub them with a flannel2 slit them in four parts1 but not through to the pulp2 stuff the slits full of salt1 and set them upright in a pan4 ,let them remain thus for five or six days1 or longer if the salt should not be melted1 turning them three times a day in their own liquor1 until they become tender4 ,then make a pickle of rape1 vinegar1 and the brine from the lemons1 ginger1 and ,jamaica pepper4 ,boil and skim it1 and when cold put it to the lemons1 with three cloves of garlic1 and two ounces of mustard seed4 ,this is quite sufficient for six lemons4 ,lemons4 ,no4 #f4 ,boil them in water and afterwards in vinegar and sugar1 and then cut them in slices4 ,lemons1 or ,oranges4 ,select fruit free from spots2 lay them gently in a barrel4 ,take pure water1 and make it so strong with bay-salt as that it would bear an egg2 with this brine fill up the barrel1 and close it tight4 ,mango ,cossundria1 or ,pickle4 ,take of green mangoes two pounds1 green ginger one pound1 yellow mustard seed one pound2 half dried chives1 garlic1 salt1 mustard1 oil1 of each two ounces2 fine vinegar1 four bottles4 ,cut the mangoes in slices lengthwise1 and place them in the sun till half dried4 ,slice the ginger also2 put the whole in a jar well closed1 and set it in the sun for a month4 ,this pickle will keep for years1 and improves by age4 ,melons4 ,scoop your melons clean from the pulp2 fill them with scraped horseradish1 ginger1 nutmeg1 sliced garlic1 mace1 pepper1 mustard-seed1 and tie them up4 ,afterwards take the best white wine vinegar1 a quartered nutmeg1 a handful of salt1 whole pepper1 cloves1 and mace1 or a little ginger2 let the vinegar and spice boil together1 and when boiling hot pour it over the fruit1 and tie them down very close for two or three days2 but1 if you wish to have them green1 let them be put over a fire in their pickle in a metal pot1 until they are scalding hot and green2 then pour them into pots1 and stop them close down1 and1 when cold1 cover them with wet bladder and leather4 ,melons to imitate ,mangoes4 ,cut off the tops of the melons1 so as that you may take out the seeds with a small spoon2 lay them in salt and water1 changing it every twenty-four hours for nine successive days3 then take them out1 wipe them dry1 and put into each one clove of garlic or two small shalots1 a slice or two of horseradish1 a slice of ginger1 and a tea-spoonful of mustard seed2 this being done1 tie up their tops again very fast with packthread1 and boil them up in a sufficient quantity of white wine vinegar1 bay-salt1 and spices1 as for cucumbers1 skimming the pickle as it rises2 put a piece of alum into your pickle1 about the size of a walnut2 and1 after it has boiled a quarter of an hour1 pour it1 with the fruit1 into your jar or pan1 and cover it with a cloth4 ,next day boil your pickle again1 and pour it hot upon your melons4 ,after this has been repeated three times1 and the pickle and fruit are quite cold1 stop them up as directed for mushrooms4 ,these and all other pickles should be set in a dry place1 and frequently inspected2 and1 if they grow mouldy1 you must pour off the liquor and boil it up as at first4 ,melons or ,cucumbers1 as ,mangoes4 ,pour over your melons or other vegetables boiling hot salt and water1 and dry them the next day2 cut a piece out of the side2 scrape away the seed very clean2 and fill them with scraped horseradish1 garlic1 and mustard seed2 then put in the piece1 and tie it close4 ,pour boiling hot vinegar over them1 and in about three days boil up the vinegar with cloves1 pepper1 and ginger3 then throw in your mangoes1 and boil them up quick for a few minutes2 put them in jars1 which should be of stone1 and cover them close4 ,the melons ought to be small and the cucumbers large4 ,should they not turn out green enough1 the vinegar must be boiled again4 ,mushrooms4 ,no4 #a4 ,gather your mushrooms in ,august or ,september1 and peel off the uppermost skin2 cut the large ones into quarters1 and1 as you do them1 throw them into clear water1 but be very careful not to have any worm-eaten ones4 ,you may put the buttons in whole2 the white are the best1 and look better than the red4 ,take them out1 and wash them in another clear water2 then put them into a dry skillet without water2 and with a little salt set them on the fire to boil in their own liquor1 till half is consumed and they are as tender as you wish them2 as the scum rises1 take it off4 ,remove them from the fire3 pour them into a colander1 and drain off all the water4 ,have ready pickle1 boiled and become cold again1 made of the best white wine vinegar2 then add a little mace1 ginger1 cloves1 and whole pepper3 boil it2 put your mushrooms in the pickle when cold1 and tie them up close4 ,mushrooms4 ,no4 #b4 ,put your mushrooms into salt and water1 and wash them clean with a flannel1 throw them into water as you do them2 then boil some salt and water3 when it boils1 put in your mushrooms1 and let them boil one minute4 ,take them out1 and smother them between two flannels2 when cold1 put them into white wine vinegar1 with what spice you choose4 ,the vinegar must be boiled and stand till cold4 ,keep them closely tied down with a bladder4 ,a bit of alum is frequently put to keep them firm4 ,the white mushrooms are done the same way1 using milk and water instead of salt and water1 distilled vinegar in the room of white wine vinegar1 no spices except mace1 and a lump of alum4 ,mushrooms4 ,no4 #c4 ,cut off the stalks of the small hard mushrooms1 called buttons1 and wash and rub them dry in a clean flannel4 ,boil some water and salt1 and while boiling put in the mushrooms4 ,let them just boil1 and strain them through a cloth4 ,make a pickle of white wine vinegar1 mace1 and ginger1 and put to them2 then put them into pots1 with a little oil over them1 and stop them close4 ,mushrooms4 ,no4 #d4 ,put young mushrooms into milk and water2 take them out1 dry them well1 and put them into a brine made of salt and spring water4 ,boil the brine1 and put in the mushrooms2 boil them up for five minutes2 drain them quick1 covering them up between two cloths and drying them well4 ,boil a pickle of double-distilled vinegar and mace2 when it is cold1 put in the buttons1 and pour oil on the top4 ,it is advisable to put them into small glass jars1 as they do not keep after being opened4 ,it is an excellent way to boil them in milk4 ,mushrooms4 ,no4 #e4 ,put your mushrooms into water2 rub them very clean with a piece of flannel2 put them into milk and water1 and boil them till they are rather tender4 ,then pour them into an earthen colander1 and pump cold water on them till they are quite cold4 ,have ready some salt and water2 put them into it2 let them lie twenty-four hours2 then dry them in a cloth4 ,then put them into a pickle made of the best white wine vinegar1 mace1 pepper1 and nutmeg4 ,if you choose to boil your pickle1 it must be quite cold before you put in the mushrooms4 ,mushrooms4 ,no4 #f4 ,peel your mushrooms1 and throw them into clean water2 wash them in two or three waters1 and boil them in a little water1 with a bundle of sweet-herbs1 a good quantity of salt1 a little rosemary1 and spice of all sorts4 ,when well boiled1 let them remain in the liquor for twenty-four hours2 pour the liquor into a hot cloth1 smothering them for a night and a day2 then put in your pickle1 which make of elder and white wine vinegar1 with all kinds of spice1 horseradish1 ginger1 and lemon-juice4 ,put them into pots1 cover with oiled paper1 and keep them close for use4 ,mushrooms4 ,no4 #g4 ,clean them very well1 and take out the gills2 boil them tender with a little salt1 and dry them with a cloth4 ,make a strong brine2 when it is cold1 put in the mushrooms1 and in about ten days or a fortnight change the brine1 and put them into small bottles1 pouring oil on the top4 ,brown ,mushrooms4 ,wipe them very clean1 put them into a stewpan with mace1 cloves1 pepper1 and salt1 and to every quart of mushrooms put about two large spoonfuls of mushroom ketchup2 stew them gently over a slow fire for about half an hour1 then let them cool4 ,put them into bottles4 ,to each quart of mushrooms put a quarter of a pint of white wine vinegar boiled and cooled2 stop the bottles close with rosin4 ,mushrooms1 to dry4 ,cut off their stalks1 and cut or scrape out the gills1 and with a little salt put them into a saucepan4 ,set them on the fire1 and let them stew in their own liquor2 then pour them into a sieve to drain4 ,when dry1 put them into a slack oven upon tin plates1 and1 when quite dry1 put them into shallow boxes for use4 ,the liquor will make ketchup4 ,mushroom ,liquor and ,powder4 ,take about a peck of mushrooms1 wash them1 and rub them with a piece of flannel1 taking out the gills1 but do not peel them4 ,put to them half an ounce of beaten pepper1 four bay-leaves1 four cloves1 twelve blades of mace1 a handful of salt1 eight onions1 a bit of butter1 and half a pint of vinegar2 stew all these as quick as possible2 keep stirring till the liquor is quite out of the mushrooms2 then drain them1 and bottle the liquor and spice when cold4 ,dry the mushrooms in an oven1 first on a flat or broad pan1 then on sieves1 until they can be beaten into powder4 ,this quantity will make about seven ounces4 ,stop the powder close in wide-mouthed bottles4 ,mustard ,pickle4 ,cut cabbages1 cauliflowers1 and onions1 in small pieces or slices2 salt them together1 and let them stand in the salt for a few days4 ,then take them up in a strainer that the brine may run off2 put them in a jar that will hold three quarts2 take enough vinegar to cover them2 boil it up1 pour it on them1 and cover it till next day4 ,pour the vinegar off1 take the same quantity of fresh vinegar1 of black pepper1 ginger1 and ,jamaica pepper1 each one ounce2 boil them up together1 let the liquor stand till cold2 then mix four tea-spoonfuls of turmeric1 and six ounces of flour of mustard1 which pour on them cold4 ,cover the pickle up close2 let it stand three weeks2 and it will be fit for use4 ,the spices must be put in whole4 ,nasturtiums4 ,the seed must be full grown and gathered on a dry day4 ,let them lie two or three days in salt and water2 take them out1 well dry them1 and put them into a jar4 ,take as much white wine vinegar as will cover them1 and boil it up with mace1 sliced ginger1 and a few bay leaves1 for a quarter of an hour4 ,pour the pickle upon the seeds boiling hot4 ,this must be repeated three days1 keeping them covered with a folded cloth4 ,after the third time1 take care to let them be quite cold before you stop them up1 which you must do very close4 ,onions4 ,no4 #a4 ,take your onions when they are dry enough to lay up for winter1 the smaller the better they look3 put them in a pot1 cover them with spring water1 with a handful of salt1 and let them boil up2 then strain them off4 ,take off three coats2 lay them on a cloth1 and let two persons take hold of it1 one at each end1 and rub them backwards and forwards till they are very dry4 ,then put them in your jars or bottles1 with some blades of mace1 cloves1 and nutmeg1 cut into pieces2 take some double-distilled white wine vinegar1 boil it up with a little salt2 let it stand till it is cold1 and put it over the onions4 ,cork them close1 and tie a bladder and leather over them4 ,onions4 ,no4 #b4 ,take the smallest onions you can get2 peel and put them into spring water and salt made very strong4 ,shift them daily for six days2 then boil them a very little2 skim them well1 and make a pickle as for cucumbers1 only adding a little mustard seed4 ,let the onions and the pickle both be cold1 when you put them together4 ,keep them stopped very close1 or they will spoil4 ,onions4 ,no4 #c4 ,peel some small white onions1 and boil them in water with salt2 strain them1 and let them remain till cool in a cloth4 ,make the pickle as for mushrooms2 when quite cold1 put them in and cover them down4 ,should the onions become mouldy1 boil them again1 carefully skimming off the impurities2 then let them cool1 and proceed as at first4 ,cauliflowers are excellent done in this way4 ,onions4 ,no4 #d4 ,put your small onions1 after peeling them1 into salt and water1 shifting them once a day for three or four days2 set them over the fire in milk and water till ready to boil2 dry them2 and1 when boiled and cold1 pour over a pickle made of double-distilled vinegar1 a bay-leaf or two1 salt1 and mace4 ,onions4 ,no4 #e4 ,parboil small white onions1 and let them cool4 ,make a pickle with half vinegar1 half wine1 into which put some salt1 a little ginger1 some mace1 and sliced nutmeg4 ,boil all this up together1 skimming it well4 ,let it stand till quite cold2 then put in your onions1 covering them down4 ,should they become mouldy1 boil the liquor again1 but skim it well2 let it stand till quite cold before the onions are again put in1 and they will keep all the year4 ,onions4 ,no4 #f4 ,take the small white round onions2 peel off the brown skin4 ,have ready a stewpan of boiling water2 throw in as many onions as will cover the top4 ,as soon as they look clear on the outside1 take them up quickly1 lay them on a clean cloth1 and cover them close with another cloth4 ,spanish ,onions1 ,mango of4 ,having peeled your onions1 cut out a small piece from the bottom1 scoop out a little of the inside1 and put them into salt and water for three or four days1 changing the brine twice a day4 ,then drain and stuff them1 first putting in flour of mustard1 then a little ginger cut small1 mace1 shalot cut small1 then more mustard1 and filling up with scraped horseradish4 ,put on the bottom piece1 and tie it on close4 ,make a strong pickle of white wine vinegar1 ginger1 mace1 sliced horseradish1 nutmeg1 and salt3 put in your mangoes1 and boil them up two or three times4 ,take care not to boil them too much1 otherwise they lose their firmness and will not keep4 ,put them1 with the pickle1 into a jar4 ,boil the pickle again next morning1 and pour it over them4 ,orange and ,lemon ,peel4 ,boil the peels of the fruit in vinegar and sugar1 and lay them in the pickle2 but be careful to cut them in small long slices1 about the length of half the peel of your lemon4 ,it must be boiled in water previously to boiling in sugar and vinegar4 ,oysters4 ,no4 #a4 ,take a quantity of large oysters with their liquor2 wash well all the grit from them1 and to every three pints of clear water put half an ounce of bruised pepper1 some salt1 and a quarter of an ounce of mace4 ,let these boil over a gentle fire1 until a fourth part is consumed1 skimming it2 just scald the oysters1 and put them into the liquor2 put them into barrels or pots2 stop them very close1 and they will keep for a year in a cool place4 ,oysters4 ,no4 #b4 ,parboil some large oysters in their own liquor2 make pickle of their liquor with vinegar1 a pint of white wine1 mace1 salt and pepper2 boil and skim it1 and when cold put in the oysters1 and keep them4 ,oysters4 ,no4 #c4 ,take whole pepper and mace1 of each a quarter of an ounce1 and half a pint of white wine vinegar4 ,set the oysters on the fire1 in their own liquor1 with a little water1 mace1 pepper1 and half a pound of salt2 skim them well as they heat1 and only allow them just to boil for fear of hardening them4 ,take them out to dry1 skim the liquor1 and then put in the rest of the spice with the vinegar4 ,should the vinegar be very strong1 reduce it a little1 and boil it up again for a short time4 ,let both stand till cold3 put your oysters into the pickle3 in a day or two1 taste your pickle1 and1 should it not be sharp enough1 add a little more vinegar4 ,oysters4 ,no4 #d4 ,take the largest oysters you can get1 and just plump them over the fire in their own liquor2 then strain it from them1 and cover the oysters close in a cloth4 ,take an equal quantity of white wine and vinegar1 and a little of the oyster liquor1 with mace1 white pepper1 and lemon-peel1 pared very thin1 also salt1 the quantity of each according to your judgment and taste1 taking care that there be sufficient liquor to cover them4 ,set it on the fire1 and1 when it boils1 put in the oysters2 just give them one boil up2 put the pickle in a pot1 and the oysters closely covered in a cloth till the pickle is quite cold4 ,oysters4 ,no4 #e4 ,simmer them1 till done1 in their own liquor2 take them out one by one1 strain the liquor from them1 and boil them with one third of vinegar4 ,put the oysters in a jar1 in layers1 with a little mace1 whole and white pepper1 between the layers2 then pour over them the liquor hot4 ,oysters4 ,no4 #f4 ,take whole pepper and mace1 of each a quarter of an ounce1 and put to them half a pint of white wine vinegar4 ,peaches1 ,mango of4 ,take some of the largest peaches1 when full grown and just ripening1 throw them into salt and water1 and add a little bay-salt4 ,let them lie two or three days1 covering them with a board2 take them out and dry them1 and with a sharp knife cut them open and take out the stone2 then cut some garlic very fine1 scrape a great deal of horseradish1 mix the same quantity of mustard seed1 a few bruised cloves1 and ginger sliced very thin1 and with this fill the hollow of the peaches4 ,tie them round1 and lay them in a jar2 throw in some broken cinnamon1 cloves1 mace1 and a small quantity of cochineal1 and pour over as much vinegar as will fill the jar4 ,to every quart put a quarter of a pint of the best mustard1 well made1 some cloves1 mace1 nutmeg1 two or three heads of garlic1 and some sliced ginger4 ,mix the pickle well together2 pour it over the peaches1 and tie them down close with either leather or a bladder4 ,they will soon be fit for use4 ,in the same manner you may do white plums4 ,purslain1 ,samphire1 ,broom ,buds1 c4 ,pick the dead leaves from the branches of purslain1 and lay them in a pan4 ,make some strong brine2 boil and skim it clean1 and1 when boiled and cold1 put in the purslain1 and cover it2 it will keep all the year4 ,when wanted for use1 boil it in fresh water1 having the water boiling before you put it in4 ,when boiled and turned green1 cool it1 take it out afterwards1 put it into wide-mouth bottles1 with strong white wine vinegar to it1 and close it for use4 ,quinces4 ,cut in pieces half a dozen quinces2 put them into an earthen pot1 with a gallon of water and two pounds of honey4 ,mix the whole together1 and boil it leisurely in a kettle for half an hour4 ,strain the liquor into an earthen pot3 and1 when cold1 wipe the quinces clean1 and lay them in it4 ,cover them very close1 and they will keep all the year4 ,radish ,pods4 ,make a pickle with cold spring water and bay salt1 strong enough to bear an egg2 put in your pods2 lay a thin board on them to keep them under water1 and let them stand ten days4 ,drain them in a sieve1 and lay them on a cloth to dry2 then take as much white wine vinegar as you think will cover them1 boil and put your pods in a jar1 with ginger1 mace1 cloves1 and ,jamaica pepper2 put your vinegar boiling hot on them2 cover them with a coarse cloth three or four times double1 that the steam may come through a little1 and let them stand two days2 repeat this two or three times4 ,when cold1 put in a pint of mustard-seed and some horseradish1 and cover them close4 ,salmon4 ,no4 #a4 ,cut off the head of the fish1 take out the intestines1 but do not slit the belly2 cut your pieces across1 about two or three inches in breadth2 take the blood next to the back clean out3 wash and scale it2 then put salt and water over the fire1 and a handful of bay leaves2 put in the salmon1 and1 when it is boiled1 take it off and skim it clear4 ,take out the pieces with a skimmer as whole as you can2 lay them on a table to drain2 strain a handful of salt slightly over them2 when they are cold1 stick some cloves on each side of them4 ,then take a cask1 well washed1 and seasoned with hot and cold water1 three or four days before you use it2 put in the pickle you boiled your salmon in hot1 some time before you use it2 then take broad mace1 sliced nutmeg1 white pepper1 just bruised1 and a little black2 mix the pepper with salt1 sufficient to season the salmon2 strew some pepper1 salt1 and bay-leaves1 at the bottom of the cask2 then put in a layer of salmon1 then spice1 salt1 bay-leaves1 and pepper1 as before1 until the cask is full4 ,put on the head1 and bore a hole in the top of it2 fill up the cask with good white wine vinegar1 cork it1 and1 in two or three days1 take out the cork and put more vinegar1 and the fat will come out2 do so three or four times2 then cut off the cork1 and pitch it2 if it be for present use1 put it in a jar1 closely covered4 ,salmon4 ,no4 #b4 ,well scrape the salmon1 take out the entrails1 and well wash and dry it4 ,cut it in pieces of such size as you think proper2 take three parts of common vinegar and one of water1 enough to cover the fish4 ,put in a handful of salt1 and stir it till dissolved4 ,add some mace1 whole pepper1 cloves1 sliced nutmeg1 and boil all these till the salmon is sufficiently done4 ,take it out of the liquor1 and let it cool4 ,put it into a barrel1 and over every layer of salmon strew black pepper1 mace1 cloves1 and pounded nutmeg2 and1 when the barrel is full1 pour upon the salmon the liquor in which it was boiled1 mixed with vinegar1 in which a few bay-leaves have been boiled1 and then left till cold4 ,close up the barrel1 and keep it for use4 ,salmon4 ,no4 #c4 ,cut your fish into small slices1 and clean them well from the blood1 by wiping and pressing them in a dry cloth2 afterwards lay it in a kettle of boiling water1 taking care not to break it1 and1 when nearly boiled1 make a pickle as follows3 two quarts of water1 three quarts of rape vinegar2 boil it with a little fennel and salt till it tastes strong2 then skim it2 let it cool2 lay the fish in a kettle1 and pour the pickle to it pretty warm4 ,the same process will do for sturgeon1 excepting the fennel1 and putting a little more salt1 or for any other fish4 ,salmon1 to marinate4 ,cut your salmon in round slices about two inches thick1 and tie it with matting1 like sturgeon2 season it with pepper1 mace1 and salt2 then put it into a broad earthen pan1 with an equal quantity of port wine and vinegar to cover it1 and add three or four bay-leaves4 ,the pickle also must be seasoned with the spices above-mentioned4 ,the pan must be covered with a coarse cloth1 and baked with household bread4 ,samphire4 ,pick and lay it in strong brine1 cold2 let it remain twenty-four hours1 boil the brine once on a quick fire1 and pour it immediately on the samphire4 ,after standing twenty-four hours1 just boil it again on a quick fire1 and stand till cold4 ,lay it in a pot1 let the pickle settle1 and cover the samphire with the clear portion of the pickle4 ,set it in a dry place1 and1 should the pickle become mothery1 boil it once a month1 and1 when cold1 put the samphire into it4 ,smelts4 ,lay the smelts in a pot in rows1 and lay upon them sliced lemon1 mace1 ginger1 nutmeg1 pepper1 powdered bay-leaves1 and salt4 ,make pickle of red wine vinegar1 saltpetre1 and bruised cochineal2 when cold1 pour it on the smelts1 and cover the pot close4 ,suckers1 before the leaves are hard4 ,pare off all the hard ends of the leaves and stalks of the suckers1 and scald them in salt and water1 and1 when cold1 put them into glass bottles1 with three blades of mace1 and thin sliced nutmeg2 fill them with distilled vinegar4 ,vinegar for ,pickling4 ,no4 #a4 ,take the middling sort of beer1 but indifferently hopped1 let it work as long as possible1 and fine it down with isinglass2 then draw it from the sediment1 and put ten pounds weight of the husks of grapes to every ten gallons4 ,mash them together1 and let them stand in the sun1 or1 if not in summer1 in a close room1 heated by fire1 and1 in about three or four weeks1 it will become an excellent vinegar4 ,should you not have grape husks1 you may take the pressing of sour apples1 but the vinegar will not prove so good either in taste or body4 ,cyder will make a decent sort of vinegar1 and also unripe grapes1 or plums1 but foul white ,rhenish wines1 set in a warm place1 will fine1 naturally1 into good vinegar4 ,vinegar4 ,no4 #b4 ,to a pound and a half of the brownest sugar put a gallon of warm water2 mix it well together2 then spread a hot toast thick with yest1 and let it work very well about twenty-four hours4 ,skim off the toast and the yest1 and pour off the clear liquor1 and set it out in the sun4 ,the cask must be full1 and1 if painted and hooped with iron hoops1 it will endure the weather better4 ,lay a tile over the bunghole4 ,vinegar4 ,no4 #c4 ,to every gallon of water put three pounds of ,malaga raisins2 stop it up close1 and let it stand in the cellar two years4 ,camp ,vinegar4 ,infuse a quarter of an ounce of cayenne1 four heads of garlic1 some shalots1 half a drachm of cochineal1 a quarter of a pint of ketchup1 soy1 walnut pickle1 and an ounce of black1 white1 and long pepper1 allspice1 ginger1 and nutmeg1 all grossly bruised1 a little mace1 and cloves1 in a quart of the best wine vinegar2 cork it close1 and put a leather and bladder over it4 ,let it stand before the fire for a month1 shaking it frequently4 ,you must let it stand upon the ingredients1 and fill up with vinegar as you take any out4 ,this is not only an excellent sauce1 but a powerful preservative against infectious disorders4 ,another4 ,half an ounce of cayenne pepper1 a large head of garlic1 half a drachm of cochineal1 two spoonfuls of soy1 the same of walnut pickle1 and a pint of vinegar4 ,chili ,vinegar4 ,gather the pods of capsicum when full ripe2 put them into a jar with a clove of garlic and a little cayenne pepper2 boil the vinegar1 and pour it on hot2 fill up your jar3 let it stand for a fortnight2 pour it off clear1 and it will be fit for use4 ,elder-flower ,vinegar4 ,no4 #a4 ,put two gallons of strong alegar to a peck of the pips of elder-flowers1 set it in the sun in a stone jar for a fortnight1 and then filter it through a flannel bag2 when you draw it off1 put it into small bottles1 in which it will preserve its flavour better than in larger ones2 when you mix the flowers and the alegar together1 be careful not to drop any stalks amongst the pips4 ,elder-flower ,vinegar4 ,no4 #b4 ,take good vinegar1 fill a cask three quarters full1 and gather some elder-flowers1 nearly or moderately blown1 but in a dry day2 pick off the small flowers and sprigs from the greater stalks1 and air them well in the sun1 that they may grow dry1 but not so as to break or crumble4 ,to every four gallons of vinegar put a pound of them1 sewing them up in a fine rag4 ,elder-flower ,vinegar4 ,no4 #c4 ,pick the flowers before they are too much blown from the stalks1 and dry them in the sun1 but not when it is very hot4 ,put a handful of them to a quart of the best white wine vinegar1 and let it stand a fortnight4 ,strain and draw it off1 and put it into a cask1 keeping out about a quart4 ,make it very hot1 and put it into your cask to produce fermentation4 ,stop it very close1 and draw it off when wanted4 ,elder-flower ,vinegar4 ,no4 #d4 ,gather the elder-flowers in dry weather1 pick them clean from the stalks1 and put two pints of them to a gallon of the best white wine vinegar4 ,let them infuse for ten days1 stirring them every day till the last day or two2 then strain off the vinegar1 and bottle it4 ,garlic ,vinegar4 ,take sixty cloves1 two nutmegs sliced1 and eight cloves of garlic1 to a quart of vinegar4 ,gooseberry ,vinegar4 ,to every gallon of water take six pounds of full ripe gooseberries2 bruise them1 and put them into a vessel1 pouring the water cold upon them4 ,set the vessel in a hot place till the gooseberries come to the top1 which they will do in about a fortnight2 then draw off the liquor1 and1 when you have taken the gooseberries out of the vessel1 measure the liquor into it again1 and to every gallon put a pound of coarse sugar4 ,it will work again1 and1 when it has done working1 stop it down close1 set it near the fire or in the sun3 it will be fit for use in about six months4 ,if the vessel is not full1 it will be ready sooner4 ,plague1 or ,four ,thieves' ,vinegar4 ,take rue1 sage1 mint1 rosemary1 wormwood1 and lavender1 of each a large handful2 put them into a stone jar1 with a gallon of the best vinegar2 tie it down very close1 and let it stand a fortnight in the sun1 shaking the jar every day4 ,bottle it1 and to every bottle add a quarter of an ounce of camphor1 beaten very fine4 ,the best time to make it is in ,june or ,july4 ,raisin ,vinegar4 ,put four quarts of spring water to two pounds of ,malaga raisins1 lay a stone or slate over the bung-hole1 and set it in the sun till ready for use4 ,if you put it into a stone jar or bottle1 and let it stand in the chimney corner1 for a proper time1 it will answer the same purpose4 ,raspberry ,vinegar4 ,no4 #a4 ,fill a very large jug or jar with raspberries2 then pour as much white wine vinegar upon them as it will hold2 let it stand four days1 stirring it three times every day4 ,let it stand four days more1 covered close up1 stirring it once a day4 ,strain it through a hair sieve1 and afterwards through a flannel bag2 and to every pint of liquor add one pound of loaf-sugar4 ,simmer it over the fire1 skimming it all the time1 till quite clear4 ,as soon as cold1 bottle it4 ,this is very good sauce for a plain batter pudding and pancakes4 ,raspberry ,vinegar4 ,no4 #b4 ,take two pounds of sugar2 dissolve it in a pint of water2 then clarify1 and let it boil till it is a thick syrup4 ,take the same quantity of raspberries1 or currants1 but not too ripe1 and pour over them a quarter of a pint of vinegar1 in which they must steep for twenty-four hours4 ,pour the fruit and vinegar into the syrup1 taking care not to bruise the fruit2 then give it one boil1 strain it1 and cork it up close in bottles4 ,the fruit must be carefully picked and cleaned1 observing not to use any that is in the least decayed4 ,to the syrup of currants a few raspberries may be added1 to heighten the flavour4 ,an earthen pipkin is the best to boil in4 ,raspberry ,vinegar4 ,no4 #c4 ,fill a jug with raspberries2 add as much of the best vinegar as the jug will hold2 let the fruit steep ten or twelve days2 then strain the liquor through a fine sieve1 without squeezing the raspberries2 put three pounds of lump sugar to a quart of juice1 and skim it4 ,walnuts1 black4 ,no4 #a4 ,take large full grown walnuts before they are hard2 lay them in salt and water for two days3 then shift them into fresh water1 and let them lie two days longer2 change them again1 and let them lie two days longer2 take them out1 and put them in your pickle pot2 when the pot is half full1 put in some shalots1 and a head of garlic4 ,to a hundred of walnuts add half an ounce of allspice1 half an ounce of black pepper1 six bay-leaves1 and a stick of horseradish4 ,then fill your pots1 and pour boiling vinegar over them2 cover them with a plate1 and when cold tie them down4 ,before you put the nuts into salt and water1 prick them well with a pin4 ,walnuts4 ,no4 #b4 ,about midsummer take your walnuts1 run a knitting-needle through them1 and lay them in vinegar and salt1 sufficiently strong to bear an egg4 ,let them remain in this pickle for three weeks2 then make some fresh pickle2 shift them into it1 and let them lie three weeks longer2 take them out1 and wipe them with a clean cloth2 and tie up every nut in a clean vine-leaf4 ,put them into fresh vinegar1 seasoned with salt1 mace1 mustard1 garlic1 and horseradish2 and to a hundred nuts put one ounce of ginger1 one ounce of pepper1 and of cloves and mace a quarter of an ounce each1 two small nutmegs1 and half a pint of mustard seed4 ,all the pickles to be done in raw vinegar 7that is1 not boiled74 ,it is always recommended to have the largest double nuts1 being the best to pickle4 ,walnuts4 ,no4 #c4 ,take the large ,french nuts1 wipe them clean1 and wrap each in a vine-leaf2 put them into a weak brine of salt and water for a fortnight1 changing it every day1 and lay a slate upon them1 to keep them always under1 or they will turn black4 ,drain them1 and make a stronger brine1 that will bear an egg2 let them lie in that a fortnight longer2 then drain and wipe them very dry1 and wrap them in fresh vine-leaves2 put them in jars1 and pour on them double-distilled vinegar1 which must not be boiled4 ,to six or eight hundred nuts put two pounds of shalots1 one of garlic1 and one of rocambole2 a piece of assafotida1 of the size of a pea1 tied up in a bit of muslin1 and put into each jar1 of white1 black1 and long pepper1 one pound each1 half a pound of mace1 a quarter of a pound of nutmegs1 two ounces of cinnamon1 two ounces of cloves1 two pounds of allspice1 one pound of ginger1 two pounds of mustard-seed1 some bay-leaves1 and horseradish4 ,the mustard-seed and spice must be a little bruised4 ,mix all these ingredients together1 and put in a layer of nuts and then a layer of this mixture2 put the assafotida in the middle2 and as the pickle wastes take care to keep the jar filled up with vinegar4 ,walnuts4 ,no4 #d4 ,take a hundred walnuts1 at the beginning of ,july1 before they are shelled2 just scald them1 that the skin may rub off1 then put them into salt and water1 for nine or ten days2 shift them every day1 and keep them covered from the air3 dry them2 make your pickle of two quarts of white wine vinegar1 long pepper1 black pepper1 and ginger1 of each half an ounce2 beat the spice2 add a large spoonful of mustard-seed2 strew this between every layer of nuts4 ,pour liquor1 boiling hot1 upon them1 three or four times1 or more1 if required4 ,be sure to keep them tied down close4 ,walnuts4 ,no4 #e4 ,put into a stone jar one hundred large double nuts4 ,take one ounce of ,jamaica and four ounces of black pepper1 two of ginger1 one of cloves1 and a pint of mustard-seed2 bruise these1 and boil them1 with a head or two of garlic and four handfuls of salt1 in a sufficient quantity of vinegar to cover the nuts4 ,when cold1 put it to them1 and let them stand two days4 ,then boil up the pickle1 pour it over the nuts1 and tie them down close4 ,repeat this process for three days4 ,walnuts1 green4 ,wipe and wrap them one by one in a vine-leaf3 boil crab verjuice1 and pour it boiling hot over the walnuts1 tying them down close for fourteen days2 then take them out of the leaves and liquor1 wrap them in fresh leaves1 and put them in your pots4 ,over every layer of walnuts1 strew pepper1 mace1 cloves1 a little ginger1 mustard seed1 and garlic4 ,make the pickle of the best white wine vinegar1 boiling in the pickle the same sort of spices1 with the addition of horseradish1 and pour it boiling hot upon the walnuts4 ,tie them close down2 they will be ready to eat in a month1 and will keep for three or four years4 ,walnut ,ketchup4 ,to three pints of the best white wine vinegar put nine ,seville oranges peeled1 and let them remain four months4 ,pound or bruise two hundred walnuts1 just before they are fit for pickling2 squeeze out two quarts of juice1 and put it to the vinegar4 ,tie a quarter of a pound of mace1 the same of cloves1 and a quarter of a pound of shalot1 in a muslin rag or bag2 put this into the liquor2 in about three weeks boil it gently till reduced one half1 and when quite cold bottle it4 ,another4 ,cut in slices about one hundred of the largest walnuts for pickling2 cut through the middle a quarter of a pound of shalots1 and beat them fine in a mortar1 adding a pint and a half of the best vinegar and half a pound of salt4 ,let them remain a week in an earthen vessel1 stirring them every day4 ,press them through a flannel bag2 add a quarter of a pound of anchovies2 boil up the liquor1 scum it1 and run it through a flannel bag4 ,put into it two sliced nutmegs1 whole pepper1 and mace1 and bottle it when cold4 ,,wines1 ,,cordials1 ,,liqueurs1 c4 ,ale1 to drink in a week4 ,tun it into a vessel which will hold eight gallons1 and1 when it has done working and is ready to bottle1 put in some ginger sliced1 an orange stuck full of cloves1 and cut here and there with a knife1 and a pound and a half of sugar4 ,with a stick stir it well together1 and it will work afresh4 ,when it has done working1 bottle it3 cork the bottles well2 set them bottom upwards2 and the ale will be fit to drink in a week4 ,very rare ,ale4 ,when your ale is tunned into a vessel that will hold eight or nine gallons1 and has done working1 and is ready to be stopped up1 take a pound and a half of raisins of the best quality1 stoned and cut into pieces1 and two large oranges4 ,pulp and pare them4 ,slice it thin2 add the rind of one lemon1 a dozen cloves1 and one ounce of coriander seeds bruised3 put all these in a bag1 hang them in the vessel1 and stop it up close4 ,fill the bottles but a little above the neck1 to leave room for the liquor to play2 and put into every one a large lump of fine sugar4 ,stop the bottles close1 and let the ale stand a month before you drink it4 ,orange ,ale4 ,boil twenty gallons of spring water for a quarter of an hour2 when cool1 put it into a tub over a bushel of malt1 and let it stand one hour4 ,pour it from the malt1 put to it a handful of wheat bran1 boil it very fast for another hour2 then strain and put it into a clean tub4 ,when cold1 pour it off clear from the sediment2 put yest to it1 and let it work like all other ales4 ,when it has worked enough1 put it into the cask4 ,then take the rind and juice of twenty ,seville oranges1 but no seeds2 cut them thin and small1 put them into a mortar1 and beat them as fine as possible1 with two pounds of fine lump sugar2 put them into a ten-gallon cask1 with ten gallons of ale4 ,keep filling up your cask again with ale1 till it has done working2 then stop it up close4 ,when it has stood eight days1 tap it for drink2 if you bottle it1 let it stand till it is clear before you bottle it1 otherwise the bottles may burst4 ,aqua ,mirabilis1 a very fine ,cordial4 ,three pints of sack1 three pints of ,madeira1 one quart of spirit of wine1 one quart of juice of celandine leaves1 of melilot flowers1 cardamom seeds1 cubebs1 galingale1 nutmeg1 cloves1 mace1 ginger1 two drachms of each2 bruise them thoroughly in a mortar1 and mix them with the wine and spirits4 ,let it stand all night in the still1 closely stopped with rye paste2 next morning make a slow fire in the still1 and while it is distilling keep a wet cloth about the neck of the still4 ,put so much white sugar-candy as you think fit into the glass where it drops4 ,bitters4 ,one drachm of cardamom seed1 two scruples of saffron1 three ounces of green root1 two scruples of cochineal1 and four ounces of orange-peel4 ,put these ingredients into a large bottle1 and fill it with the very best ,french brandy1 so that they are well covered2 after it has stood for three days1 take out the liquor1 and put it into another large bottle2 fill up the first before1 and let it stand four or five days2 then once more take out the liquor and fill up again1 letting it stand ten or twelve days4 ,then take it out again1 put it all together1 and it will be fit for use4 ,another way4 ,ginger and cardamom seed1 of each three pennyworth1 saffron1 orange-peel1 and cochineal1 of each two pennyworth1 put into one gallon of brandy4 ,cherry ,brandy4 ,four pounds of morella cherries1 two quarts of brandy1 and twelve cloves1 to be sweetened with syrup of ginger made in the following manner3 one ounce and a half of ginger boiled in a quart of water1 till reduced to half a pint2 then dissolve in it one pound and a half of sugar1 and add it to the brandy4 ,it will be fit for use by ,christmas4 ,after the cordial is made1 you can make a most delightful sweetmeat with the cherries1 by dipping them into syrup1 and drying them in a cool oven4 ,cordial ,cherry ,water4 ,nine pounds of the best red cherries1 nine pints of claret1 eight ounces of cinnamon1 three ounces of nutmegs2 bruise your spice1 stone your cherries1 and steep them in the wine2 then add to them half a handful of rosemary1 half a handful of balm1 and one quarter of a handful of sweet marjoram4 ,let them steep in an earthen pot twenty-four hours1 and1 as you put them into the alembic to distil them1 bruise them with your hands2 make a gentle fire under them1 and distil by slow degrees4 ,you may mix the waters at your pleasure when you have drawn them all4 ,sweeten it with loaf sugar2 then strain it into another glass vessel1 and stop it close that the spirits may not escape4 ,a very fine ,cordial4 ,one ounce of syrup of gilliflowers1 one dram of confection of alkermes1 one ounce and a half of borage water1 the like of mint water1 as much of cinnamon water1 well mixed together1 bottled and corked4 ,in nine days it will be ready for drinking4 ,cup4 ,take the juice of three lemons and the peel of one1 cut very thin2 add a pint1 or rather more1 of water1 and about half a pound of white sugar1 and stir the whole well2 then add one bottle of sherry1 two bottles of cyder1 and about a quarter of a nutmeg grated down4 ,let the cup be well mixed up1 and add a few heads of borage1 or balm if you have no borage2 put in one wine glass of brandy1 and then add about another quarter of a nutmeg4 ,let it stand for about half an hour in ice before it is used4 ,if you take champagne instead of cyder1 so much the better4 ,elder-flower ,water4 ,to every gallon of water take four pounds of loaf sugar1 boiled and clarified with eggs1 according to the quantity1 and thrown hot upon the elder-flowers1 allowing a quart of flowers to each gallon4 ,they must be gathered when the weather is quite dry1 and when they are so ripe as to shake off without any of the green part4 ,when nearly cold1 add yest in proportion to the quantity of liquor2 strain it in two or three days from the flowers1 and put it into a cask1 with two or three table-spoonfuls of lemon-juice to every two gallons4 ,add1 if you please1 a small quantity of brandy1 and1 in ten months1 bottle it4 ,elderberry ,syrup4 ,pick the elderberries when full ripe2 put them into a stone jar1 and set them in the oven1 or in a kettle of boiling water1 till the jar is hot through4 ,take them out1 and strain them through a coarse cloth1 wringing the berries4 ,put them into a clean kettle1 with a pound of fine ,lisbon sugar to every quart of juice4 ,let it boil1 and skim it well4 ,when clear and fine1 put it into a jar4 ,when cold1 cover it down close1 and1 when you make raisin wine1 put to every gallon of wine half a pint of elder syrup4 ,ginger ,beer4 ,no4 #a4 ,boil six gallons of water and six pounds of loaf sugar for an hour1 with three ounces of ginger1 bruised1 and the juice and rind of two lemons4 ,when almost cold1 put in a toast spread with yest2 let it ferment three days2 then put it in a cask1 with half a pint of brandy4 ,when it has stood ten days1 bottle it off1 and it will be fit to drink in a fortnight1 if warm weather4 ,ginger ,beer4 ,no4 #b4 ,four ounces of ground ginger1 two ounces of cream of tartar1 three large lemons1 cut in slices and bruised1 three pounds of loaf sugar4 ,pour over them four gallons of boiling water2 let it stand till it is milk warm2 then add two table-spoonfuls of yest on a toast2 let it stand twenty-four hours1 strain it through a sieve1 bottle it1 and it will be fit for use in three days3 the corks must be tied or wired1 or they will fly4 ,ginger ,beer4 ,no4 #c4 ,to make ginger beer fit for drinking twenty-four hours after it is bottled1 take two ounces of ground ginger1 two ounces of cream of tartar1 two lemons sliced1 one pound and a half of lump sugar2 put them into a pan1 and pour upon them two gallons of boiling water4 ,when nearly cold1 strain it from the lees1 add three table-spoonfuls of yest1 and let it stand twelve hours4 ,bottle it in stone bottles1 well corked and tied down4 ,ginger ,beer4 ,no4 #d4 ,ten gallons of water1 twelve pounds of loaf sugar1 the whites of four eggs1 well beaten2 mix them together when cold1 and set them on the fire3 skim it as it boils4 ,add half a pound of bruised ginger1 and boil the whole together for twenty minutes4 ,into a pint of the boiling liquor put an ounce of isinglass2 when cold1 add it to the rest1 and put the whole1 with two spoonfuls of yest1 into a cask3 next day1 bung it down loosely4 ,in ten days bottle it1 and in a week it will be fit for use4 ,ginger ,beer4 ,no4 #e4 ,one gallon of cold water1 one pound of lump sugar1 two ounces of bruised ginger1 the rind of two large lemons2 let these simmer ten minutes4 ,put in an ounce of cream of tartar the moment it boils1 and immediately take it off the fire1 stirring it well1 and let it stand till cold4 ,afterwards add the lemon-juice1 straining out the pips and pulp1 and put it into bottles1 tying down the corks fast with string4 ,this will be fit for use in three days4 ,imperial4 ,no4 #a4 ,the juice of two large lemons1 rather more than an equal quantity of white wine1 and an immoderate proportion of sugar1 put into a deep round dish4 ,boil some cream or good milk1 and put it into a tea-pot2 pour it upon the wine1 and the higher you hold the pot the better appearance your imperial will have4 ,imperial4 ,no4 #b4 ,four or five quarts of boiling water poured to two ounces of cream of tartar1 and the rinds of two lemons cut very thin1 with half a pound of sugar4 ,well mix the whole together3 and1 when cold1 add the juice of the two lemons4 ,imperial4 ,no4 #c4 ,two ounces of cream of tartar1 four ounces of sugar1 six quarts of boiling water1 poured upon it1 the juice and peel of a lemon2 to be kept close till cold4 ,lemonade4 ,no4 #a4 ,to two quarts of water take one dozen lemons2 pare four or six of them very thin1 add the juice to the water1 and sweeten to your taste with double-refined sugar4 ,boil a quart of milk and put into it2 cover and let it stand all night1 and strain it through a jelly-bag till it runs clear4 ,leave the lemon-pips to go into the bag with the other ingredients4 ,lemonade4 ,no4 #b4 ,the peel of five lemons and two ,seville oranges pared very thin1 so that none of the white is left with it2 put them in a basin1 with eight ounces of sugar and a quart of boiling water4 ,let it stand all night1 and in the morning squeeze the juice to the peels1 and pick out the seeds2 then put to it a quarter of a pint of white wine2 stir all well together2 add half a pint of boiling milk1 and pour it on1 holding it up high4 ,let it stand half an hour without touching it2 then run it through a jelly-bag4 ,lemonade4 ,no4 #c4 ,three quarts of spring water1 the juice of seven lemons peeled very thin1 the whites of four eggs well beaten1 with as much loaf-sugar as you please3 boil all together about half an hour with half the lemon-peel4 ,pour it through a jelly-bag till clear4 ,the peel of one ,seville orange gives it an agreeable colour4 ,clarified ,lemonade4 ,pare the rind of three lemons as thin as you can2 put them into a jug1 with the juice of six lemons1 half a pound of sugar1 half a pint of rich white wine1 and a quart of boiling water4 ,let it stand all night4 ,in the morning1 add half a pint of boiling milk3 then run it through a jelly-bag till quite clear4 ,milk ,lemonade4 ,squeeze the juice of six lemons and two ,seville oranges into a pan1 and pour over it a quart of boiling milk4 ,put into another pan the peel of two lemons and one ,seville orange1 with a pound of sugar2 add a pint of boiling water2 let it stand a sufficient time to dissolve the sugar2 then mix it with the milk1 and strain it through a fine jelly-bag4 ,it should be made one day and strained off the next4 ,transparent ,lemonade4 ,take one pound and a half of pounded sugar of the finest quality1 and the juice of six lemons and six oranges1 over which pour two quarts of boiling water2 let it stand twelve hours till cool4 ,pour on the liquor a quart of boiling milk1 and let it stand till it curdles2 then run it through a cotton jelly-bag till it is quite clear4 ,lemon ,water4 ,take twelve of the largest lemons2 slice and put them into a quart of white wine4 ,add of cinnamon and galingale1 one quarter of an ounce each1 of red rose-leaves1 borage and bugloss flowers1 one handful each1 and of yellow sanders one dram4 ,steep all these together twelve hours2 then distil them gently in a glass still4 ,put into the glass vessel in which it drops three ounces of fine white sugar and one grain of ambergris4 ,mead4 ,no4 #a4 ,in six gallons of water dissolve fourteen pounds of honey2 then add three or four eggs1 with the whites2 set it upon the fire1 and let it boil half an hour4 ,put into it balm1 sweet marjoram1 and sweet briar1 of each ten sprigs1 half an ounce of cinnamon1 the same of mace1 twenty cloves1 and half a race of ginger sliced very thin3 let it boil a quarter of an hour2 then take it off the fire1 pour it into a tub1 and let it remain till nearly cold4 ,take six ounces of syrup of citron1 and one spoonful of ale yest2 beat them well together1 put it into the liquor1 and let it stand till cold4 ,take a sufficient quantity of coarse bread to cover the barrel1 and bake it very hard2 then take as much ale yest as will spread it over thin1 put it into the liquor1 and let it stand till it comes to a head4 ,strain it out2 put the liquor into a cask1 and add to it a quart of the best ,rhenish wine4 ,when it has done working1 stop it up close1 and let it stand a month2 then draw it out into bottles2 tie the corks down close2 and let them stand a month4 ,mead4 ,no4 #b4 ,ten quarts of honey boiled one hour with thirty quarts of water2 when cold1 put it into a cask1 and add to it one ounce of cinnamon1 one of cloves1 two of ginger1 and two large nutmegs1 to be pounded first1 and suspended in a linen bag in the barrel from the bung-hole4 ,the scum must be filtered through a flannel bag4 ,mead4 ,no4 #c4 ,take eight gallons of spring water1 twelve pounds of honey1 four pounds of powdered sugar2 boil them for an hour1 keeping it well skimmed4 ,let it stand all night2 the next day1 put it into your vessel1 keeping back the sediment2 hang in your vessel two or three lemon-peels2 then stop it up close2 in the summer1 bottle it in six weeks4 ,mithridate ,brandy4 ,take four gallons of brandy2 infuse a bushel of poppies twenty-four hours2 then strain it1 and put two ounces of nutmegs1 the same of liquorice1 and of pepper and ginger1 and one ounce each of cinnamon1 aniseed1 juniper-berries1 cloves1 fennel-seed1 and cardamom seed1 two drachms of saffron1 two pounds of figs sliced1 and one pound of the sun raisins stoned4 ,all these must be put into an earthen pot1 and set in the sun three weeks2 then strain it1 and mix with it two ounces of ,venice treacle1 two ounces of mithridate1 and four pounds of sugar4 ,this is an approved remedy for the gout in the stomach4 ,nonpareil4 ,pare six lemons very thin1 put the rinds and juice into two quarts of brandy2 let it remain well corked four days4 ,set on the fire three quarts of spring water and two pounds of sugar1 and clarify it with two whites of eggs2 let it boil a quarter of an hour2 take the scum off1 and let it stand till cold4 ,put it to your brandy2 add two quarts of white wine1 and strain it through a flannel bag2 fill the cask1 and it will clarify itself4 ,you may bottle it in a week4 ,orange-peel greatly improves this liquor4 ,noyau4 ,to one gallon of the best white ,french brandy1 or spirit diluted to the strength of brandy1 put two pounds and a half of bitter almonds blanched1 two pounds of white sugar-candy1 half an ounce of mace1 and two large nutmegs4 ,to give it a red colour1 add four pounds of black cherries4 ,it must be well shaken every day for a fortnight2 then let it stand for six weeks1 and bottle it off3 it improves much by longer keeping4 ,orange ,juice4 ,one pound of fine sugar to a pint of juice2 run it through a jelly-bag1 and boil it for a quarter of an hour2 when cold1 skim and bottle it4 ,spirit of ,oranges or ,lemons4 ,take the thickest rinded oranges or lemons2 pare off the rinds very thin2 put into a glass bottle as many of these chips as it will hold1 and then as much ,malaga sack as it will hold besides4 ,stop the bottle down close1 and1 when you use it1 take about half a spoonful in a glass of sack4 ,it is a fine spirit to mix in sauces for puddings or other sweet dishes4 ,cordial ,orange ,water4 ,take one dozen and a half of the highest coloured and thick-rinded oranges2 slice them1 and put them into two pints of ,malaga sack1 and one pint of the best brandy4 ,take cinnamon1 nutmegs1 ginger1 cloves1 and mace1 of each one quarter of an ounce bruised1 and of spearmint and balm one handful of each2 put them into an ordinary still all night1 pasted up with rye paste4 ,the next day1 draw them with a slow fire1 and keep a wet cloth upon the neck of the still2 put the loaf sugar into the glass in which it drops4 ,orgeat4 ,two quarts of new milk1 one ounce of sweet almonds and eighteen bitter1 a large piece of cinnamon1 and fine sugar to your taste4 ,boil these a quarter of an hour1 and then strain4 ,the almonds must be blanched1 and then pounded fine with orange-flower water4 ,another way4 ,four ounces of sweet almonds finely pounded1 two ounces of white sugar-candy1 dissolved in spring-water1 and a quart of cream2 mix all together4 ,put it into a bottle1 and give it a gentle shake when going to be used4 ,excellent ,punch4 ,three pints of barley-water and a piece of lemon-peel2 let it stand till cold2 then add the juice of six lemons and about half a pint of the best brandy1 and sweeten it to your taste1 and put it in ice for four hours4 ,put into it a little champagne or ,madeira4 ,milk ,punch4 ,to twenty quarts of the best rum or brandy put the peels of thirty ,seville oranges and thirty lemons1 pared as thin as possible4 ,let them steep twelve hours4 ,strain the spirit from the rinds1 and put to it thirty quarts of water1 previously boiled and left to stand till cold4 ,take fifteen pounds of double-refined sugar1 and boil it in a proper proportion of the water to a fine clear syrup4 ,as soon as it boils up1 have ready beat to a froth the whites of six or eight eggs1 and the shells crumbled fine2 mix them with the syrup2 let them boil together1 and1 when a cap of scum rises to the top1 take off the pot1 and skim it perfectly clear4 ,then put it on again with some more of the beaten egg1 and skim it again as before4 ,do the same with the remainder of the egg until it is quite free from dirt2 let it stand to be cool4 ,strain it to the juice of the oranges and lemons2 put it into a cask with the spirit2 add a quart of new milk1 made lukewarm2 stir the whole well together1 and bung up the cask4 ,let it stand till very fine1 which will be in about a month or six weeks--but it is better to stand for six months--then bottle it4 ,the cask should hold fifteen gallons4 ,this punch will keep for many years4 ,many persons think this punch made with brandy much finer than that with rum4 ,the best time for making it is in ,march1 when the fruit is in the highest perfection4 ,another way4 ,take six quarts of good brandy1 eight quarts of water1 two pounds and a half of lump sugar1 eighteen lemons1 and one large wine-glassful of ratafia4 ,mix these well together2 then throw in two quarts of boiling skimmed milk2 stir it well1 and let it stand half an hour2 strain it through a very thick flannel bag till quite fine2 then bottle it for use4 ,before you use this punch1 soak for a night the rinds of eighteen lemons in some of the spirit2 then take it out1 and boil it in the milk1 together with two large nutmegs sliced4 ,norfolk ,punch4 ,take four gallons of the best rum2 pare a dozen lemons and a dozen oranges very thin2 let the pulp of both steep in the rum twenty-four hours4 ,put twelve pounds of double-refined sugar into six gallons of water1 with the whites of a dozen eggs beat to a froth2 boil and scum it well2 when cold1 put it into the vessel with the rum1 together with six quarts of orange-juice1 and that of the dozen of lemons1 and two quarts of new milk4 ,shake the vessel so as to mix it2 stop it up very close1 and let it stand two months before you bottle it4 ,this quantity makes twelve gallons of the ,duke of ,norfolk's punch4 ,it is best made in ,march1 as the fruit is then in the greatest perfection4 ,roman ,punch4 ,the juice of ten lemons1 and of two sweet oranges1 the peel of an orange cut very thin1 and two pounds of powdered loaf-sugar1 mixed together4 ,then take the white of ten eggs1 beaten into froth4 ,pass the first mixture through a sieve1 and then mix it by degrees1 always beating with the froth of the eggs2 put the whole into an ice-lead2 let it freeze a little2 then add to it two bottles of champagne1 or rum4 ,turn it round with a ladle4 ,the above is for twelve persons4 ,raspberry ,liqueur4 ,bruise some raspberries with the back of a spoon1 strain them1 and fill a bottle with the juice2 stop it1 but not very close4 ,add to a pound of fruit nearly a pound of sugar dissolved into a syrup4 ,let it stand four or five days2 pour it from the fruit into a basin2 add to it as much rich white wine as you think fit2 bottle it1 and in a month it will be fit to drink4 ,raspberry ,vinegar4 ,fill a jar with raspberries1 gathered dry1 and pour over them as much of the best white wine vinegar as will cover them4 ,let them remain for two or three days1 stirring them frequently1 to break them2 strain the liquor through a sieve1 and to every pint of it put a pound and a quarter of double-refined sugar2 boil it1 and take off the scum as it rises4 ,when cool1 bottle and cork it up for use4 ,a spoonful of this liquor is sufficient for a small tumbler of water4 ,ratafia ,brandy4 ,apricot or peach kernels1 with four ounces of fine sugar to a quart of brandy4 ,if you cannot get apricot kernels1 two ounces of bitter almonds1 bruised a little1 to the same quantity of spirit1 will make good ratafia4 ,shrub4 ,no4 #a4 ,to a gallon of rum put three pints of orange-juice and one pound of sugar1 dissolving the sugar in the juice4 ,then put all together in the cask4 ,it will be fine and fit for use in a few weeks4 ,if the rum be very strong1 you may add another pint of juice and half a pound of sugar to the above4 ,shrub4 ,no4 #b4 ,take two quarts of the juice of oranges and lemons1 and dissolve in it four pounds and a half of sugar4 ,steep one-fourth part of the oranges and lemons in nine quarts of spirits for one night2 after which mix the whole together2 strain it off into a jug1 which must be shaken two or three times a day for ten days2 then let it stand to settle for a fortnight2 after which draw it off very carefully1 without disturbing the sediment4 ,shrub4 ,no4 #c4 ,one gallon of rum1 one pound and two ounces of double-refined sugar1 one quart of orange-juice1 mixed and strained through a sieve4 ,currant ,shrub4 ,pick the currants from the stalks2 bruise them in a marble mortar2 run the juice through a flannel bag4 ,then take two quarts of the clear juice2 dissolve in it one pound of double-refined sugar1 and add one gallon of rum4 ,filter it through a flannel bag till quite fine4 ,spruce ,beer4 ,for one quarter cask of thirty gallons take ten or twelve ounces of essence of spruce and two gallons of the best molasses2 mix them well together in five or six gallons of warm water1 till it leaves a froth2 then pour it into the cask1 and fill it up with more water4 ,add one pint of good yest or porter grounds2 shake the cask well1 and set it by for twenty-four hours to work4 ,stop it down close4 ,next day1 draw it off into bottles1 which should be closely corked and set by in a cool cellar for ten days1 when it will be as fine spruce-beer as ever was drunk4 ,the grounds will serve instead of yest for a second brewing4 ,in a hot climate1 cold water should be used instead of warm4 ,bittany ,wine4 ,take six gallons of water and twelve pounds of sugar2 put your sugar and water together4 ,let it boil two hours2 then1 after taking it off the fire1 put in half a peck of sage1 a peck and a half of bittany1 and a small bunch of rosemary2 cover1 and let it remain till almost cold2 then put six spoonfuls of ale yest2 stir it well together1 and let it stand two or three days1 stirring two or three times each day4 ,then put it in your cask1 adding a quarter of a pint of lemon-juice2 when it has done working1 bung it close1 and1 when fine1 bottle it4 ,sham ,champagne4 ,to every pound of ripe green gooseberries1 when picked and bruised1 put one quart of water2 let it stand three days1 stirring it twice every day4 ,to every gallon of juice1 when strained1 put three pounds of the finest loaf sugar2 put it into a barrel1 and1 to every twenty quarts of liquor add one quart of brandy and a little isinglass4 ,let it stand half a year2 then bottle it4 ,the brandy and isinglass must be put in six weeks before it is bottled4 ,cherry ,wine4 ,pound morella cherries with the kernels over-night1 and set them in a cool place4 ,squeeze them through canvas1 and to each quart of juice put one pound of powdered sugar1 half an ounce of coarsely-pounded cinnamon1 and half a quarter of an ounce of cloves4 ,let it stand about a fortnight in the sun1 shaking it twice or three times every day4 ,another way4 ,take twenty-four pounds of cherries1 cleared from the stalks1 and mash them in an earthen pan2 then put the pulp into a flannel bag1 and let them remain till the whole of the juice has drained from the pulp4 ,put a pound of loaf sugar into the pan which receives the juice1 and let it remain until the sugar is dissolved4 ,bottle it1 and1 when it has done working1 you may put into each bottle a small lump of sugar4 ,cowslip ,wine4 ,no4 #a4 ,to twenty gallons of water1 wine measure1 put fifty pounds of lump sugar2 boil it1 and skim it till it is very clear2 then put it into a tub to cool1 and1 when just warm1 put to it two tea-spoonfuls of ale yest4 ,let it work for a short time2 then put in fifteen pecks of cut cowslips1 and the juice of twenty large lemons1 likewise the outward rinds pared off as thin as possible4 ,keep it in the tub two or three days1 stirring it twice each day4 ,then put it all together in a barrel1 cleansed and dried4 ,continue to stir twice a day for a week or more1 till it has done working2 then stop it up close for three months1 and bottle it off for use4 ,the cowslips should be gathered in one day1 and the wine made as soon as possible after1 as the fresh flowers make the wine of a finer colour than when they are withered2 but they will not hurt by being kept for a few days if they are spread on a cloth1 and moved every day4 ,cowslip ,wine4 ,no4 #b4 ,to a gallon of water put three pounds of lump sugar2 boil them together for an hour1 skimming all the while4 ,pour it upon the cowslips1 and1 when milk warm1 put into it a toast1 with yest spread pretty thick upon it2 let it stand all night1 and then add two lemons and two ,seville oranges to each gallon4 ,stir it well in a tub twice a day for two or three days2 then turn it2 stir it every day for a fortnight1 and bung it up close4 ,it will be fit for bottling in six weeks4 ,to every gallon of water you must take a gallon of cowslips4 ,they must be perfectly dry before they are used1 and there should be as many gallons of cowslips as gallons of water2 they should be measured as they are picked1 and turned into the cask4 ,dissolve an ounce of isinglass1 and put to it when cold4 ,the lemons must be peeled4 ,cowslip ,wine4 ,no4 #c4 ,take fourteen gallons of water and twenty-four pounds of sugar2 boil the water and sugar one hour2 skim it till it is clear4 ,let it stand till nearly cold2 then pour it on three bushels of picked cowslips1 and put to it three or four spoonfuls of new yest2 let it stand and work in your vessel till the next day2 then put in the juice of thirty lemons and the peels of ten1 pared thin4 ,stir them well together2 bung up the vessel close for a month2 then bottle it4 ,currant ,wine4 ,no4 #a4 ,gather the currants dry1 without picking them from the stalks2 break them with your hands1 and strain them4 ,to every quart of juice put two quarts of cold water1 and four pounds of loaf sugar to the gallon4 ,it must stand three days1 before it is put into the vessel4 ,stir it every day1 and skim it as long as any thing rises4 ,to ten gallons of wine add one gallon of brandy1 and one of raspberries1 when you put it in the vessel4 ,let it stand a day or two before you stop it2 give it air fourteen days after2 and let it stand six weeks before you tap it4 ,currant ,wine4 ,no4 #b4 ,to every gallon of ripe currants put a gallon of cold water4 ,when well broken with the hands1 let it stand twenty-four hours4 ,then squeeze the currants well out2 measure your juice1 and to every gallon put four pounds of lump sugar4 ,when the sugar is well melted1 put the wine into a cask1 stirring it every day1 till it has done hissing2 then put into it a quart of brandy to every five gallons of wine2 close it well up2 bottle it in three months4 ,currant ,wine4 ,no4 #c4 ,put into a tub a bushel of red currants and a peck of white2 squeeze them well1 and let them drain through a sieve upon twenty-eight pounds of powdered sugar4 ,when quite dissolved1 put into the barrel1 and add three pints of raspberries1 and a little brandy4 ,currant or ,elder ,wine4 ,after pressing the fruit with the hand or otherwise1 to every gallon of juice add two gallons of water that has been boiled and stood to be cold4 ,to each gallon of this mixture put five pounds of ,lisbon sugar4 ,it may be fermented by putting into it a small piece of toasted bread rubbed over with good yest4 ,when put into the cask1 it should be left open till the fermentation has nearly subsided4 ,black ,currant ,wine4 ,ten pounds of fruit to a gallon of water2 let it stand two or three days4 ,when pressed off1 put to every gallon of liquor four pounds and a half of sugar4 ,red ,currant ,wine4 ,gather the fruit dry2 pick the leaves from it1 and to every twenty-five pounds of currants put six quarts of water4 ,break the currants well1 before the water is put to them2 then let them stand twenty-four hours1 and strain the liquor1 to every quart of which put a pound of sugar and as many raspberries as you please4 ,another way4 ,take twenty-four pounds of currants2 bruise them1 and add to that quantity three gallons of water4 ,let it stand two days1 stirring it twice a day2 then strain the liquor from the fruit2 and to every quart of liquor put one pound of sugar4 ,let it stand three days1 stirring it twice a day2 then put it in your barrel1 and put into it six-pennyworth of orris-root well bruised4 ,the above quantities will make five gallons4 ,red or ,white ,currant ,wine4 ,take to every gallon of juice one gallon of water1 to every gallon of water three pounds and a half of the best ,lisbon sugar4 ,squeeze the currants through a sieve2 let the juice stand till the sugar is dissolved2 dip a bit of brown paper in brimstone1 and burn in the cask4 ,then tun the wine1 and to every three gallons put a pint of brandy4 ,when it has done hissing1 stop it close2 it will be fit to drink in six months1 but it will be better for keeping ten or twelve4 ,white ,currant ,wine4 ,to each sieve of currants take twenty-five pounds of moist sugar1 and to every gallon of juice two gallons of water4 ,squeeze the fruit well with the hands into an earthen pan2 then strain it through a sieve4 ,throw the pulp into another pan1 filling it with water1 which must be taken from the quantity of water allowed for the whole1 and to every ten gallons of wine put one bottle of brandy4 ,in making the wine1 dissolve the sugar in the water above-mentioned1 and put it into the cask2 then add the remaining juice and water1 stirring it well up frequently4 ,stir it well every morning for ten successive days1 and as it works out fill up the cask again until it has done fermenting4 ,then put in your brandy1 and bung it quite close4 ,in about eight months it will be fit to drink2 but1 if you leave it twelve1 it will be better4 ,damson ,wine4 ,take four gallons of water1 and put to every gallon four pounds of ,malaga raisins and half a peck of damsons4 ,put the whole into a vessel without cover1 having only a linen cloth laid over it4 ,let them steep six days1 stirring twice every day2 then let them stand six days without stirring4 ,draw the juice out of the vessel1 and colour it with the infused juice of damsons1 sweetened with sugar till it is like claret wine4 ,put it into a wine vessel for a fortnight2 then bottle it up2 and it may be drunk in a month4 ,all made wines are the better for brandy1 and will not keep without it4 ,the quantity must be regulated by the degree of strength you wish to give to your wine4 ,elder ,wine4 ,no4 #a4 ,take elderberries1 when ripe2 pick them clean from the stalk2 press out the juice through a hair sieve or canvas-bag1 and to every gallon of juice put three gallons of water on the husks from which the juice has been pressed4 ,stir the husks well in the water1 and press them over again2 then mix the first and second liquor together1 and boil it for about an hour1 skimming it clean as long as the scum rises4 ,to every gallon of liquor put two pounds of sugar1 and skim it again very clean2 then put to every gallon a blade of mace and as much lemon-peel1 letting it boil an hour4 ,after the sugar is put in1 strain it into a tub1 and1 when quite cold1 put it into a cask2 bung it close down1 and look frequently to see that the bung is not forced up4 ,should your quantity be twelve gallons or more1 you need not bottle it off till about ,april1 but be sure to do so on a clear dry day1 and to let your bottles be perfectly dry2 but if you have not more than five or six gallons1 you may bottle it by ,christmas on a clear fine day4 ,elder ,wine4 ,no4 #b4 ,to a gallon of water put a quarter of a peck of berries1 and three pounds and a half of ,lisbon sugar4 ,steep the berries in water forty hours2 after boiling a quarter of an hour1 strain the liquor from the fruit1 and boil it with the sugar till the scum ceases to rise4 ,work it in a tub like other wines1 with a small quantity of yest4 ,after some weeks1 add a few raisins1 a small quantity of brandy1 and some cloves4 ,the above makes a sweet mellow wine1 but does not taste strong of the elder4 ,elder ,wine4 ,no4 #c4 ,take twenty-four pounds of raisins1 of whatever sort you please2 pick them clean1 chop them small1 put them into a tub1 and cover them with three gallons of water that has been boiled and become cold4 ,let it stand ten days1 stirring it twice a day4 ,then strain the liquor through a hair sieve1 draining it all from the raisins1 and put to it three pints of the juice of elderberries and a pound of loaf-sugar4 ,put the whole into the cask1 and let it stand close stopped1 but not in too cold a cellar1 for three or four months before you bottle it4 ,the peg-hole must not be stopped till it has done working4 ,the best way to draw the juice from the berries is to strip them into an earthen pan1 and set it in the oven all night4 ,elder ,wine4 ,no4 #d4 ,mash eight gallons of picked elderberries to pieces1 add as much spring water as will make the whole nine gallons1 and boil slowly for three quarters of an hour4 ,squeeze them through a cloth sieve2 add twenty-eight pounds of moist sugar1 and boil them together for half an hour4 ,run the liquor through your cloth sieve again2 let it stand till lukewarm2 put into it a toast with a little yest upon it1 and let it stand for seven or eight days1 stirring it every day4 ,then put it into a close tub1 and let it remain without a bung till it has done hissing4 ,before you bung up close1 you may add one pint of brandy at pleasure4 ,elder ,wine4 ,no4 #e4 ,half a gallon of ripe berries to a gallon of water2 boil it half an hour2 strain it through a sieve4 ,to every gallon of liquor put three pounds of sugar2 boil them together three quarters of an hour2 when cold1 put some yest to it2 work it a week1 and put it in barrel4 ,let it stand a year4 ,to half a hogshead put one quart of brandy and three pounds of raisins4 ,elder-flower ,wine4 ,to six gallons of water put eighteen pounds of lump-sugar2 boil it half an hour1 skimming it all the time4 ,put into a cask a quarter of a peck of elder-flowers picked clean from the stalks1 the juice and rinds of six lemons pared very thin1 and six pounds of raisins4 ,when the water and sugar is about milk warm1 pour it into the cask upon these ingredients2 spread three or four spoonfuls of yest upon a piece of bread well toasted1 and put it into the cask2 stir it up for three or four days only2 when it has done working1 bung it up1 and in six or eight months it will be fit for bottling4 ,sham ,frontiniac4 ,to three gallons of water put nine pounds of good loaf-sugar2 boil it half an hour2 when milk-warm1 add to it nearly a peck of elder-flowers picked clear from the stalks1 the juice and peel of three good-sized lemons1 cut very thin1 three pounds of stoned raisins1 and two or three spoonfuls of yest2 stir it often for four or five days4 ,when it has quite done working1 bung it up1 and it will be fit for bottling in five days4 ,mixed ,fruit ,wine4 ,take currants1 gooseberries1 raspberries1 and a few rose-leaves1 three pints of fruit1 mashed all together1 to a quart of cold water4 ,let it stand twenty-four hours2 then drain it through a sieve4 ,to every gallon of juice put three pounds and a half of ,lisbon sugar2 let it ferment2 put it into a cask1 but do not bung it up for some time4 ,put in some brandy1 and bottle it for use4 ,ginger ,wine4 ,no4 #a4 ,with four gallons of water boil twelve pounds of loaf-sugar till it becomes clear4 ,in a separate pan boil nine ounces of ginger1 a little bruised1 in two quarts of water2 pour the whole into an earthen vessel1 in which you must have two pounds of raisins shred fine1 the juice and rind of ten lemons4 ,when of about the warmth of new milk1 put in four spoonfuls of fresh yest2 let it ferment two days2 then put it into a cask1 with all the ginger1 lemon-peel1 and raisins1 and half an ounce of isinglass dissolved in a little of the wine2 in two or three days bung it up close4 ,in three months it will be fit to bottle4 ,put into each bottle a little brandy1 and some sugar also1 if not sweet enough4 ,ginger ,wine4 ,no4 #b4 ,twenty-six quarts of water1 eighteen pounds of white ,lisbon sugar1 six ounces of bruised ginger1 the peel of six lemons pared very thin3 boil half an hour1 and let it stand till no more than blood warm4 ,put it in your cask1 with the juice of six lemons1 five spoonfuls of yest1 and three pounds of raisins4 ,stir it six or seven times with a stick through the bung-hole1 and put in half an ounce of isinglass and a pint of good brandy4 ,close the bung1 and in about six weeks it will be fit for bottle4 ,let it stand about six months before you drink it4 ,if you like1 it may be drawn from the cask1 and it will be fit for use in that way in about two months4 ,ginger ,wine4 ,no4 #c4 ,to ten gallons of water put eight pounds of loaf-sugar and three ounces of bruised ginger2 boil all together for one hour1 taking the scum off as it rises2 then put it into a pan to cool4 ,when it is cold1 put it into a cask1 with the rind and juice of ten lemons1 one bottle of good brandy1 and half a spoonful of yest4 ,bung it up for a fortnight3 then bottle it off1 and in three weeks it will be fit to drink4 ,the lemons must be pared very thin1 and no part of the white must1 on any account1 be put in the cask4 ,ginger ,wine4 ,no4 #d4 ,to every gallon of water put one pound and a half of brown sugar and one ounce of bruised ginger1 and to each gallon the white of an egg well beaten4 ,stir all together1 and boil it half an hour2 skim it well while any thing rises1 and1 when milk-warm1 stir in a little yest4 ,when cold1 to every five gallons1 put two sliced lemons4 ,bottle it in nine days2 and it will be fit to drink in a week4 ,gooseberry ,wine4 ,no4 #a4 ,to every pound of white amber gooseberries1 when heads and tails are picked off and well bruised in a mortar1 add a quart of spring water1 which must be previously boiled4 ,let it stand till it is cold before it is put to the fruit4 ,let them steep three days1 stirring them twice a day2 strain and press them through a sieve into a barrel1 and to every gallon of liquor put three pounds of loaf-sugar1 and to every five gallons a bottle of brandy4 ,hang a small bag of isinglass in the barrel2 bung it close1 and1 in six months1 if the sweetness is sufficiently gone off1 bottle it1 and rosin the corks well over the top4 ,the fruit must be fall grown1 but quite green4 ,gooseberry ,wine4 ,no4 #b4 ,to three quarts of full grown gooseberries well crushed put one gallon of water well stirred together for a day or two4 ,then strain and squeeze the pulp1 and put the liquor immediately into the barrel1 with three pounds and a half of common loaf-sugar2 stir it every day until the fermentation ceases4 ,reserve two or three gallons of the liquor to fill up the barrel1 as it overflows through the fermentation4 ,put a bottle of brandy into the cask1 to season it1 before the wine2 this quantity will be sufficient for nine or ten gallons4 ,be careful to let the fermentation cease1 before you bung down the barrel4 ,the plain white gooseberries1 taken when not too ripe1 but rather the contrary1 are the best for this purpose4 ,gooseberry ,wine4 ,no4 #c4 ,a pound of sugar to a pound of fruit3 melt the sugar1 and bruise the gooseberries with an apple-beater1 but do not beat them too small4 ,strain them through a hair strainer1 and put the juice into an earthen pot2 keep it covered four or five days till it is clear3 then add half a pint of the best brandy or more1 according to the quantity of fruit1 and draw it out into another vessel1 letting it run into a hair sieve4 ,stop it close1 and let it stand one fortnight longer2 then draw it off into quart bottles1 and in a month it will be fit for drinking4 ,gooseberry ,wine4 ,no4 #d4 ,proceed as directed for white currant wine1 but use loaf-sugar4 ,large pearl gooseberries1 not quite ripe1 make excellent champagne4 ,grape ,wine4 ,pick and squeeze the grapes2 strain them1 and to each gallon of juice put two gallons of water4 ,put the pulp into the measured water2 squeeze it1 and add three pounds and a half of loaf-sugar1 or good ,west ,india1 to a gallon4 ,let it stand about six weeks2 then add a quart of brandy and two eggs not broken to every ten gallons4 ,bung it down close4 ,lemon ,wine4 ,to every gallon of water put three pounds and a half of loaf-sugar2 boil it half an hour1 and to every ten gallons1 when cold1 put a pint of yest4 ,put it next day into a barrel1 with the peels and juice of eight lemons2 you must pare them very thin1 and run the juice through a jelly-bag4 ,put the rinds into a net with a stone in it1 or it will rise to the top and spoil the wine4 ,to every ten gallons add a pint of brandy4 ,stop up the barrel1 and in three months the wine1 if fine1 will be fit for bottling4 ,the brandy must be put in when the wine is made4 ,sham ,madeira4 ,take thirty pounds of coarse sugar to ten gallons of water2 boil it half an hour2 skim it clean1 and1 when cool1 put to every gallon one quart of ale1 out of the vat2 let it work well in the tub a day or two4 ,then put it in the barrel1 with one pound of sugar-candy1 six pounds of raisins1 one quart of brandy1 and two ounces of isinglass4 ,when it has done fermenting1 bung it down close1 and let it stand one year4 ,orange ,wine4 ,no4 #a4 ,take six gallons of water to twelve pounds of lump-sugar2 put four whites of eggs1 well beaten1 into the sugar and water cold2 boil it three quarters of an hour1 skim while boiling1 and when cold put to it six spoonfuls of yest1 and six ounces of syrup of citron1 well beaten together1 and the juice and rinds of fifty ,seville oranges1 but none of the white4 ,let all these stand two days and nights covered close2 then add two quarts of ,rhenish wine2 bung it up close4 ,twelve days afterwards bottle and cork it well4 ,orange ,wine4 ,no4 #b4 ,to make ten gallons of wine1 pare one hundred oranges very thin1 and put the peel into a tub4 ,put in a copper ten gallons of water1 with twenty-eight pounds of common brown sugar1 and the whites of six eggs well beaten2 boil it for three quarters of an hour2 just as it begins to boil1 skim it1 and continue to do so all the time it is boiling2 pour the boiling liquor on the peel3 cover it well to keep in the steam1 and1 two hours afterwards1 when blood warm1 pour in the juice4 ,put in a toast well spread with yest to make it work4 ,stir it well1 and1 in five or six days1 put it in your cask free from the peel2 it will then work five or six days longer4 ,then put in two quarts of brandy1 and bung it close4 ,let it remain twelve or eighteen months1 and then bottle it4 ,it will keep many years4 ,orange ,wine4 ,no4 #c4 ,to a gallon of wine put three pounds of lump sugar2 clarify this with the white of an egg to every gallon4 ,boil it an hour1 and when the scum rises take it off2 when almost cold1 dip a toast into yest1 put it into the liquor1 and let it stand all night4 ,then take out the toast1 and put in the juice of twelve oranges to every gallon1 adding about half the peel4 ,run it through a sieve into the cask1 and let it stand for several months4 ,sham ,port ,wine4 ,cover four bushels of blackberries with boiling hot water1 squeeze them1 and put them into a vessel to work4 ,after working1 draw or pour off the liquor into a cask2 add a gallon of brandy and a quart of port wine2 let it work again2 then bung it up for six months1 and bottle it4 ,raisin ,wine4 ,no4 #a4 ,take one hundred weight of raisins1 of the ,smyrna sort1 and put them into a tub with fourteen gallons of spring water4 ,let them stand covered for twenty-one days1 stirring them twice every day4 ,strain the liquor through a hair-bag from the raisins1 which must be well pressed to get out the juice2 turn it into a vessel1 and let it remain four months2 then bung it up close1 and make a vent-hole1 which must be frequently opened1 and left so for a day together4 ,when it is of an agreeable sweetness1 rack it off into a fresh cask1 and put to it one gallon of ,british brandy1 and1 if you think it necessary1 a little isinglass to fine it4 ,let it then stand one month1 and it will be fit to bottle2 but the longer it remains in the cask the better it will be4 ,raisin ,wine4 ,no4 #b4 ,take four gallons of water1 and boil it till reduced to three1 four pounds of raisins of the sun1 and four lemons sliced very thin2 take off the peel of two of them2 put the lemons and raisins into an earthen pot1 with a pound of loaf-sugar4 ,pour in your water very hot2 cover it close for a day and a night2 strain it through a flannel bag2 then bottle it1 and tie down the corks4 ,set it in a cold place1 and it will be ready to drink in a month4 ,raisin ,wine4 ,no4 #c4 ,to one hundred pound of raisins boil eighteen gallons of water1 and let it stand till cold1 with two ounces of hops4 ,half chop your raisins2 then put your water to them1 and stir it up together twice a day for a fortnight4 ,run it through a hair-sieve2 squeeze the raisins well with your hands1 and put the liquor into the barrel4 ,bung it up close2 let it stand till it is clear2 then bottle it4 ,raisin ,wine4 ,no4 #d4 ,take a brandy cask1 and to every gallon of water put five pounds of ,smyrna raisins with the stalks on1 and fill the cask1 bunging it close down4 ,put it in a cool dry cellar2 let it stand six months2 then tap it with a strainer cock1 and bottle it4 ,add half a pint of brandy to every gallon of wine4 ,,the ,,end4 ,,useful ,,works1 ,,forming ,,valuable ,,presents1 ,,lately ,,published4 ,a ,,new ,,system of ,,practical ,,economy2 formed from ,modern ,discoveries and the ,private ,communications of ,persons of ,experience4 ,new ,edition1 much improved and enlarged1 with a series of ,estimates of ,household ,expenses1 on ,economical ,principles1 adapted to ,families of every description4 ,in one thick volume1 #abmo4 price #fs4 neatly bound4 7,the ,estimates separately1 #as4 #f;d47 ,the very rapid sale of this work manifests the high opinion entertained of its merits4 ,it will afford important hints and much useful information to all who are desirous of properly regulating their establishments1 and enjoying the greatest possible portion of the conveniences1 comforts1 and elegancies1 of life that their respective incomes will admit of4 ,there is scarcely a single subject connected with housekeeping1 from the care of the ,library down to the management of the beer cellar1 which is not treated of in the present ,volume4 ,,the ,,footman',s ,,directory1 and ,,butler',s ,,remembrancer4 ,by ,,thomas ,,cosnett4 ,fifth ,edition4 #abmo4 #ds4 #f;d4 ,this is really a most useful publication3 of its kind1 excellent4 ,it embraces every thing that a servant ought to know1 and leaves nothing untouched3 every servant ought to possess it2 and ladies and gentlemen will find it greatly to their advantage to place this work in the hands of their servants4--,,times4 ,,sir ,,arthur ,,clarke',s ,,young ,,mother',s ,,assistant2 containing ,practical ,instructions for the ,prevention and ,treatment of the ,diseases of ,infants and ,children4 ,a new and improved ,edition1 #abmo4 #ds4 #f;d4 ,in this little treatise1 the author has endeavoured to communicate the results of considerable experience and observation with a view of producing a useful compendium for mothers1 as far as possible divested of technical or scientific language4 ,,conversations on the ,,bible4 ,for the ,use of ,young ,persons4 ,by a ,,lady1 ,new ,edition4 #abmo4 #fs4 bound4 ,the little work before us will be found eminently serviceable1 as it engages the curiosity and fixes the attention of youth on a topic of primal interest4 ,we cordially recommend this excellent work to the attention of all those who are engaged in the instruction of the rising generation2 indeed1 to mature capacities1 it will be found well worthy of perusal4--,,literary ,,chronicle4 ,,practical ,,wisdom2 or1 the ,manual of ,life2 the ,counsels of ,eminent ,men to their ,children2 comprising those of ,sir ,walter ,raleigh1 ,lord ,burleigh1 ,sir ,henry ,sidney1 the ,earl of ,strafford1 ,francis ,osborne1 ,sir ,matthew ,hale1 the ,earl of ,bedford1 ,william ,penn1 and ,benjamin ,franklin2 with the ,lives of the ,authors4 ,new ,edition4 ,in small #hvo4 with #i ,miniature ,portraits of the ,writers1 beautifully engraved on ,steel1 neatly bound1 #es4 ,we cannot too strongly recommend this volume1 as one of the best that can possibly be selected1 when a present that may prove really useful is wished to be given to any young friend4--,,star4 ,we have met with no book of the same size containing so much useful advice4--,,new ,,times4 ,,letters ,,on ,,matrimonial ,,happiness4 ,written by a ,lady of ,distinction to her ,relation shortly after her ,marriage4 ,second ,edition1 #es4 #f;d4 neatly bound4 ,,fruits ,,and ,,flowers4 ,,phillips',s ,,companion for the ,,orchard2 an ,historical and ,botanical ,account of ,fruits known in ,great ,britain1 with ,directions for their ,culture4 ,by ,,henry ,,phillips1 ,f4 ,h4 ,s4 ,new ,edition1 enlarged with much additional information1 as well as ,historical1 ,etymological1 and ,botanical1 ,anecdotes1 and comprising the most approved ,methods of ,retarding and ,ripening of ,fruits1 so as to ensure1 in all seasons1 the enjoyment of those vegetable delicacies2 new and curious ,particulars of the ,pine ,apple1 c4 #hvo4 #gs4 ,we know of no class of readers which is not much obliged to ,mr4 ,phillips for this very useful and very entertaining publication4 ,for extent of information1 utility1 and most of the other good qualities which can be desired in a production of its kind1 it is really deserving the warmest eulogy4--,,literary ,,gazette4 ,,phillips',s ,,companion for the ,,kitchen ,,garden2 a ,history of ,vegetables cultivated in ,great ,britain2 comprising their ,botanical1 ,medicinal1 ,edible1 and ,chemical ,qualities1 ,natural ,history1 and ,relation to ,art1 ,science1 and ,commerce4 ,by ,,henry ,,phillips1 ,f4 ,h4 ,s41 ,author of ,the ,companion for the ,orchard4 ,new ,edition4 ,in #b vols1 #hvo4 #abs4 ,in this work1 the object of the author has been to render the knowledge of ,plants entertaining and useful1 not only to ,botanists1 but to those who have hitherto deemed it a difficult and uninteresting science4 ,he has endeavoured to ascertain of what countries the vegetables now cultivated are natives1 the earliest accounts of their cultivation1 and how far they have improved by attention1 or degenerated by neglect2 also the various uses made of them by the ancients1 as well as the moderns1 of different countries4--,,introduction4 ,,the ,,florist',s ,,manual2 or1 ,rules for the ,construction of a ,gay ,flower ,garden1 with ,directions for preventing the ,depredations of ,insects4 ,to which are added--#a4 ,a4 ,catalogue of ,plants1 with their colours1 as they appear in each season4--#b4 ,observations on the ,treatment and ,growth of ,bulbous ,plants2 curious ,facts respecting their ,management2 ,directions for the ,culture of the ,guernsey ,lily1 c4 c4 ,by the ,authoress of ,botanical ,dialogues1 c4 ,new ,edition1 revised1 and improved3 small #hvo4 with #f coloured plates1 #es4 #f;d4 99 99 99 99 99 ,,history ,,of ,,the ,,british ,,nobility4 ,now ready1 the ,,fourth ,,edition1 for #ahcb1 in #b vols4 comprising the recently created ,peers and ,baronets1 and illustrated with upwards of #aejj ,engravings1 among which is a fine ,head of ,his ,majesty1 after ,sir ,thomas ,lawrence's celebrated drawing1 ,,burke',s ,,general and ,,heraldic ,,dictionary of the ,,peerage and ,,baronetage of the ,,british ,,empire ,this ,new ,edition of ,mr4 ,burke's popular work1 in addition to comprising1 exclusively1 the whole ,,hereditary ,,rank of ,england1 ,ireland1 and ,scotland1 7exceeding ,,fifteen ,,hundred ,,families17 has been so extended1 as to embrace almost every individual in the remotest degree allied to those eminent houses2 so that its collateral information is now considerably more copious than that of any similar work hitherto published4 ,the ,,lines ,,of ,,descent have likewise been greatly enlarged1 and numerous historical and biographical anecdotes1 together with several curious and rare papers1 have been supplied4 ,the ,armorial ,ensigns have been re-engraved1 on the new and improved plan of incorporation with the letter-press1 so that the existing state of each family1 with its lineage and arms1 will be found together4 ,transcriber's ,note ,the following errors were corrected4 ,page ,error vii ---- ragout changed to ----1 ragout x a la paysanne changed to la paysanne #ah ,pistacio changed to ,pistachio #cj cheeses 7plain7 changed to cheeses 7plain71 #dg large large leeks changed to large leeks #eg half3 cayenne changed to half2 cayenne #fc the blood changed to the blood4 #gf litle pepper changed to little pepper #gi bread crum bs changed to bread crumbs #hc fine white white1 changed to fine white1 #he the to pcrust changed to the top crust #hi ,omelets changed to ,omelets4 #ie sprinkle a little flower changed to sprinkle a little flour #ig ,jamiaca pepper changed to ,jamaica pepper #ii add ketcheup changed to add ketchup #ajc carrots1 c2 changed to carrots1 c42 #abj ake it red changed to make it red #acb common basonful changed to common basinful #acc 7common47 changed to 7common74 #acd souce changed to souse #ace chopped parlsey changed to chopped parsley #adj ,game71 a changed to ,game7 a #add and squeze changed to and squeeze #aff a fow land changed to a fowl and #aij the crum changed to the crumb #aif ,a spoonful o changed to ,a spoonful of #aif piece of butter3 changed to piece of butter2 #bjf three table-spooonfuls changed to three table-spoonfuls #baf ratifia flavour changed to ratafia flavour #bch ,one pour of flour changed to ,one pound of flour #bdh become magotty changed to become maggoty #cdb strain it ever changed to strain it over #ceg four days3 changed to four days2 #cff head of garlick changed to head of garlic #chi ,raisin ,wine4 ,no4 #c 7first instance7 changed to ,raisin ,wine4 ,no4 #b ,the following words were inconsitently spelled or hyphenated4 a-la-mode _/ alamode bay-leaf _/ bay leaf bay-leaves _/ bay leaves beef-steaks _/ beef steaks beef-suet _/ beef suet beet-root _/ beet root bung-hole _/ bunghole black-pepper _/ black pepper bread-crumb _/ bread crumb bread-crumbs ,calf's-head _/ ,calf's head calf's-head _/ calf's head cocks'-combs _/ cocks-combs ,cod's-,head _/ ,cod's ,head curry-powder _/ curry powder dessert-spoonful _/ dessert spoonful ,elder-berry _/ ,elderberry elder-flower _/ elder flower eschalot _/ shalot fire-side _/ fireside force-meat _/ forcemeat juniper-berries _/ juniper berries laurel-leaf _/ laurel leaf laurel-leaves _/ laurel leaves lemon-peel _/ lemon peel loaf-sugar _/ loaf sugar lump-sugar _/ lump sugar ,macaroni _/ ,maccaroni maccaroons _/ macaroons mackarel _/ mackerel mushroom-powder _/ mushroom powder mustard-seed _/ mustard seed olive-oil _/ olive oil orange-peel _/ orange peel ,orange-water _/ ,orange ,water ,pepper-pot _/ pepper pot plum-pudding _/ plum pudding ,potage _/ ,pottage puff-paste _/ puff paste rolling-pin _/ rollingpin rump-steaks _/ rump steaks sauce-boat _/ sauceboat saw-dust _/ sawdust scate _/ skate ,slip-cote _/ ,slipcote ,souffle _/ ,souffl sweet-herbs _/ sweet herbs _/ sweetherbs table-spoonful _/ table spoonful tea-spoonfuls _/ teaspoonfuls wine-glass _/ wine glass wine-glasses _/ wine glasses wine-glassful _/ wine glassful