,transcriber's note3 ,text enclosed by underscores is in italics 7italics74 ,page numbers enclosed by curly braces 7example3 #be7 have been incorporated to facilitate the use of the ,index4 99 99 99 99 99 ,illustration3 ,,the ,,larder4 ,illustration ,,the ,,english ,,housekeeper3 ,,or1 ,,manual ,,of ,,domestic ,,management3 ,,containing ,,advice ,,on ,,the ,,conduct ,,of ,,household ,,affairs1 ,,and ,practical ,instructions ,,concerning ,,the ,,store-,,room1 ,,the ,,pantry1 ,,the ,,larder1 ,,the ,,kitchen1 ,,the ,,cellar1 ,,the ,,dairy4 ,,the ,,whole ,,being ,,intended ,,for ,,the ,,use ,,of ,,young ,,ladies ,,who ,,undertake ,,the ,,superintendence ,,of ,,their ,,own ,,housekeeping4 ,,sixth ,,edition4 7,,improved ,,by ,,the ,,introduction ,,of ,,many ,,new ,,receipts47 ,,by ,,anne ,,cobbett4 ,,london3 ,,published ,,by ,a4 ,,cobbett1 #acg1 ,,strand4 #ahea4 ,price ,six ,shillings4 ,,london3 ,,geo4 ,,peirce1 ,,printer1 #caj1 ,,strand4 iii,,introduction4 ,she looketh well to the ways of her ,household1 and eateth not the bread of idleness4 ,her children arise up1 and call her blessed3 her husband also1 and he praiseth her4 ,many daughters have done virtuously1 but thou excellest them all4--,,proverbs1 ,chap4 xxxi41 vs4 #bg1 #bh1 #bi4 ,i ,,have taken so much pains to make the following work deserving of the title it bears1 that ,i could not1 without affectation1 pretend to undervalue my own performance1 by anticipating doubts of its utility1 or by expressing any fear lest my friends should be disappointed when they look into it4 ,every publication of this description is necessarily calculated to be of some essential service2 for it must not only be practical in its descriptions and directions1 but must relate to matters touching the daily and hourly wants of all mankind2 and it will1 of course1 be approved according as it may happen to meet those wants4 ,as a mere ,cookery-book1 mine must submit to be placed in a lower rank than some others1 because ,i do not profess to bring to light discoveries in the culinary art1 neither do ,i design to favour epicurism4 ,i have no pretension beyond that of advising young ladies who are their own housekeepers2 and the receipts which will be found in my selection1 are such as appeared to me suitable to any family of moderate style in living1 and such as may be easily comprehended and put in practice4 ,these have been carefully ivrevised and amended in the present edition1 and some others added4 ,while ,i am offering advice with respect to the manner of conducting domestic affairs1 ,i cannot refrain from expressing my regret that so large a proportion of the young ladies of ,england are sadly deficient in that information1 and in those practices of economy which are the most essentially necessary to their welfare as persons of influence and authority in a house4 ,i am by no means singular in lamenting that the advantages of a knowledge of housekeeping seem to be so entirely lost sight of by those who have the responsibility of bringing up either their own or other people's daughters2 and ,i find it frequently the subject of remark that the ladies of the present day have become incapable of being so skilful in the discharge of their domestic duties as the ladies of a former period were1 in proportion as they have become more cultivated and more accomplished4 ,but is it so8 ,are there now a greater proportion of women whose minds are really cultivated than there were formerly8 ,is there not rather a greater pretence of learning with less of it in reality8 ,it is erroneous to suppose that persons of real learning look upon the minor duties of life with contempt1 because of their learning2 for1 though learning does not1 perhaps1 give sense1 it surely does not destroy it1 and there is not only a want of sense1 but a positive folly1 in that affectation of refinement1 and that assumption of superiority1 which has led to the result now complained of4 ,but the system of education which has prevailed of late years is certainly in fault2 a system which assigns the same species of learning1 indiscriminately1 to young persons of every rank and degree1 without distinction even as to ability4 ,such a method of bringing up has unavoidably been productive of very injurious effects2 for1 while it withdraws the daughters of farmers and tradespeople1 and others1 during a great part of their youth1 from the practice of those homely arts which belong to their vstations1 it leaves them1 in nine cases out of ten1 without anything more than the mere fancy that they possess acquirements of a higher order4 ,the desire which many persons feel to give their children a better education than has been bestowed upon themselves is laudable1 because it proceeds from sincere affection3 but how often is the success equal to the motive which actuates8 ,how often is the manner of attempting at all calculated for attaining the object so earnestly sought8 ,an ambition to promote the welfare of children reconciles parents to part with them at that tender age when they ought to command more constant care than they generally need at a more advanced time of life2 and this ambition is so strong that it will even cause little girls to be consigned to the blighting atmosphere of a crowded schoolroom1 there to bewail the loss of the warm hearth1 or the airy room of their own homes1 and all the comforts which depend upon a mother's solicitude4 ,with a view to their being educated1 that is to say1 fitted for the world1 and for the discharge of their respective duties in it1 girls are sent to school1 and are there condemned to a dull course of lessons1 before their minds have sufficient strength to imbibe any kind of learning that requires mental labour1 and before their understandings are equal to any greater exertion than that of perceiving the difference between a roasted apple and a sugar-plum4 ,a knowledge of housekeeping is not difficult to attain4 ,it needs no natural superiority of talent1 and no painful application4 ,it is rather a habit than a science1 and1 like the neatness so characteristic of ,english women1 this knowledge rarely comes to perfection at all1 unless it be partly formed in early life1 and by means of our very earliest associations4 ,little girls are always prone to imitate the ways of older persons1 particularly in housekeeping matters4 ,they very soon begin to find amusement in learning to make preserves1 pastry1 and such things4 ,those children1 therefore1 who are brought up at home1 viand have the daily and hourly practice of domestic duties before their eyes1 will naturally fall into habits of usefulness1 and acquire1 by degrees and imperceptibly1 a knowledge of what belongs to home1 which should constitute the elementary education of every woman who is not born to rank and to luxury4 ,but the unhappy little creatures who drag through seven or more years of continuous monotony within the walls of a school1 their minds taking little or no part in the tasks which their memories are racked upon1 have but little chance of learning any thing which will benefit their after lives2 for1 those whose mothers knead the bread1 churn the butter1 and help to cook the dinner1 have not the benefit of that sort of society that would teach them to apply their learning1 that would call forth their acquirements1 or that would be able to appreciate those acquirements when displayed4 ,during the period which these children spend at school1 their mother continues her old-fashioned occupations1 and1 as time passes on1 she looks forward1 perhaps1 with cheering anticipations to the help which her daughters are to afford her4 ,but alas6 how often do these daughters return from school with false notions of the lives they are to lead1 and with mistaken ideas of their own consequence1 such as lead them to despise the humble occupations of their home1 although their education may not have given them one single idea to justify any pretension of the kind4 ,it is generally acknowledged1 that girls educated at schools are seldom far advanced in learning4 ,where history and geography1 and other sciences1 are learnt by rote1 a page of ,greece on ,monday1 a page of ,rome on ,tuesday1 a page of ,universal ,biography on ,wednesday1 with occasional readings of the middle ages1 of modern times1 and application being made to maps1 globes1 charts1 c41 to fill up the time which is not devoted to the fine arts 7for it all goes on at once71 the stock of real solid information which is gained by the end of the year1 will be very scanty1 or will probably viihave resolved itself into such a confused mass of imperfect information that all practical benefit may be despaired of4 ,no wonder1 if1 after having undergone a course like this1 a young girl is often found to have gained less from books than others have gained from vulgar report1 and be puzzled to say whether it was ,scipio or ,washington who was the first ,president of the ,united ,states of ,america4 ,they learn lessons1 but they do not reason or think about what they are getting by heart2 and many girls1 whose education has cost a large sum of money1 are unable to answer a question of name1 place1 or date1 in their geography or history1 without first running over a certain portion of one whole lesson1 the sound of which has left a deeper impression on the ear1 than its sense has left on the understanding4 ,just as1 when wanting to ascertain the number of days in a particular month1 we repeat the words1 ,thirty days hath ,september1 c41 thus recalling by means of the jingle of words1 what of itself had slipped our memories4 ,girls so educated are very much to be commiserated4 ,they live1 through that part of their lives in which the mind is most open to receive impressions1 without any opportunity for exercising their powers of observation1 till1 at last1 those powers fall into a state of inertness2 and their education is finished without their having gained the least knowledge of what the world really is1 or of the part which they are to be called upon to act in it4 ,having had no intimate association with persons really well informed1 it is no matter of surprise1 if they become conceited of their supposed attainments1 or if they remain in ignorance of the fact1 that a little music1 a little drawing1 and a very little ,french and ,italian1 are not sufficient to make an accomplished woman1 and that merely going the round of primers will not1 of itself1 constitute what is looked for in a good education4 ,nor is it1 indeed1 to be wondered at1 if the home1 which has been so cherished in recollection from one holiday time to another1 fail to realise all the anticipations viiiof pleasure and of happiness which the thought of it has excited4 ,its simple occupations are not of a kind to make them1 as novelties1 attractive to one who is only a fine lady2 the want of capacity to fill domestic duties will1 of course1 render them rather disagreeable than otherwise2 and it is but natural that young women who1 during all the early part of their lives1 have been unaccustomed to think of household cares1 should entertain some degree of aversion to them1 and feel dissatisfied when called upon to take a part in them4 ,many a father has repented that he did not rather lay up for his daughter1 the money which has been expended to no better purpose than to cause her to repine at the condition in life in which he must leave her4 ,and many a mother's pride1 in the fancied superiority of her daughter1 has been saddened by the recollection1 not only that her daughter was incapable of helping her1 but that the time must come when that incompetent daughter would be left to take care of herself4 ,my readers may imagine that ,i forget my proper theme3 they may wish me to remember that this book professes only to aid those young ladies who are uninformed on this subject1 how to keep house1 and that ,i am diverging from that subject1 and raising objections to a very common way of bringing up children4 ,but when it is generally acknowledged that there is1 in the ladies of the present day1 a great want of skill as regards the affairs of their household1 an ignorance1 in fact1 of some of their first duties1 it cannot be impertinent for me to inquire1 whether this want of skill1 and this ignorance1 be not properly ascribable to a defective1 or even to a mischievous1 course of education4 ,i certainly do think that habits of usefulness1 and the cultivation of talents1 may be combined1 but then the acquiring of the useful1 and the cultivating of the finer accomplishments must proceed hand in hand4 ,there are1 doubtless1 many who do not think it beneath them to be able to make a pudding1 merely because they can execute a difficult piece of music1 or sing with good taste2 who do not regard these as things absolutely incongruous2 and who do not consider1 when they receive applause for excelling in fashionable powers to charm1 that the offering carries with it an excuse for their being inefficient and helpless mistresses of families4 ,there are1 however1 not a few1 who do think that ixqualifications of a refined nature render it unbecoming in their possessors to give that personal superintendence to the affairs of the kitchen1 of the store-room1 and of all the other branches of household arrangement1 which is so necessary1 that1 for the want of it1 moderate fortunes often prove inadequate to the support of families in the middle rank4 ,young persons cannot be expected to entertain a proper estimation of the value of useful habits1 as compared with the value of ornamental acquirements1 unless they have grown up in the exercise of those habits4 ,the idea that capability in the domestic1 is incompatible with taste in the elegant accomplishments1 is so deeply rooted in the minds of most persons who aspire to be fashionable1 that ,i despair of the power to do much towards eradicating the fatal error4 ,and yet1 ,i would fain represent to parents1 the wrong which is done to children by suffering this idea to plant itself in their minds2 for it not only reduces young women to a standard of comparatively little consequence1 by making them helpless in all the ordinary business of life1 but it produces incidentally1 a variety of injurious effects on the health1 on the spirits1 and even on the temper4 ,it is proverbial1 that the largest portion of happiness belongs not to the higher ranks of society2 and the reason is1 not that the rich and luxurious are1 as a matter of course1 unworthy and consequently unhappy2 but that their minds are not diverted by necessary cares1 that their amusements are easily obtained1 and that the enjoyment of them is never interrupted by their having duties to perform4 ,pleasures fail to excite and interest the mind1 unless they come in the way of relaxation4 ,therefore it is1 that even in youth1 something by way of employment is necessary to keep gaiety from subsiding into dulness2 and in mature life nothing is more salutary than occupation4 ,to have something to do1 to be obliged to be doing1 withdraws the mind from the contemplation of fancied sorrows1 and prevents its being subdued by the recurrence of unavailing regrets4 ,women who have been accustomed1 in their youth1 to be industriously engaged and to contribute to the daily happiness of others1 are sure to enjoy the greatest share of tranquillity and satisfaction in a review of days gone by1 to show the most courage in adversity1 the most patience in sickness1 and to be the most cheerful and resigned under the infirmities of age2 and those parents1 xtherefore1 who instil into the minds of their daughters the principle of making themselves useful1 will confer upon them one of the greatest of blessings4 ,let it not be supposed1 however1 that by useful1 ,i mean that a woman should be a mere household drudge1 that all her ideas should be confined within the limits of her domestic offices1 or that her guests as well as her family1 should be entertained by nothing better than details of the household4 ,ladies who have houses and servants to look after1 should be capable of superintending the whole in a manner so systematic1 as that they may have a due portion of their time1 and of their thoughts1 to give to other1 and1 if they deem them such1 higher matters4 ,i by no means recommend1 as patterns1 the fussy people1 who are always busy and have never done1 who let you know every thing that they have to do1 and who1 sometimes1 do very little after all4 ,neither is it advisable to imitate1 too closely1 that class of housewives who are distinguished by the phrase--very particular3 for even the virtue of neatness1 when incessantly exercised1 or manifested too much in matters of little moment1 becomes an intruder upon comfort1 and1 consequently1 offensive4 ,what ,i recommend is1 that quiet and orderly method of conducting the business of a house1 which tends rather to conceal than to make an appearance of much to do1 which puts all that part of the family1 who are not immediately engaged in it1 as little as possible out of the way1 and which may enable strangers to remain under the roof without being constantly reminded of the trouble they occasion4 ,every woman who presides over a home1 and who wishes to preserve its attraction1 should bear in mind the many minute cares which all contribute to give to that home1 not only the semblance1 but the substance of enjoyment2 and ,i earnestly impress upon my youthful readers the important fact1 that1 as far as mere fortune is concerned1 those often prove to be the most poor in reality1 who may have been thought to be the most rich4 ,competence and ease may be changed for narrowed circumstances1 and a struggle may ensue1 to stem a torrent of difficulties which follow in succession1 and threaten to destroy the home which has been hitherto considered secure4 ,then she who has passed her life in total listlessness1 possessing no acquirements but of a showy kind1 and xiignorant of what is wanted to preserve the foundation of a family's happiness2 then such a woman will prove as unfitted to lighten sorrow1 as she has been careless to avert it3 for herself1 she can but quail as difficulties assail her2 for others1 she can only seek for protection where1 if she were capable1 she might be of assistance2 and1 instead of aiding to alleviate distress1 she will become the main cause of rendering the common burden intolerable4 ,how often do we see families stricken to the very dust1 by the first1 and perhaps only a slight blow1 of misfortune2 and this1 merely for the want of a little of that practical knowledge1 and that experience1 which would have enabled them to husband their diminished means so that they might still supply sufficient to meet all real wants1 and still procure every material comfort4 ,from a want of this experience1 some of the very best intentioned persons will so misapply the resources left to them1 at one time laying out money where they ought to refrain altogether1 and at another parting with more than the occasion requires1 that1 by degrees1 those resources dwindle away to nothing before they seem to be aware of the natural consequences1 and not only poverty1 but destitution and misery are let into an abode where comparative ease and contentment might still have remained4 ,the great art of economy in domestic life1 is comprised in the two very homely phrases1 to turn every thing to account1 and to make the most of what you have4 ,but their meaning is often perverted1 and the habit of turning every thing to an account1 and of making the most of every thing1 is ascribed to those who are actuated1 not by a laudable desire to produce as much comfort as their circumstances will admit1 but by an inclination to indulge in a strong propensity to stinginess4 ,but of this class of persons ,i am far from being the advocate2 between extravagance and parsimony the widest possible interval exists2 and that economy1 that management and application of means1 which ,i deem perfectly consistent with the most rigid virtue and the most generous impulse1 is of too admirable a character to partake either of the spendthrift's criminality or of the miser's meanness4 ,if my censures upon the present system of educating young ladies should appear to be presumptuous1 ,i greatly fear that any disapproval of that which is now so xiiuniversally adopted with regard to the poor will be still more unpopular2 but it does appear to me that there1 there exists a mistake also1 which1 perhaps1 in its consequences1 will prove still more fatal4 ,it appears to me that something better might be done1 more advantageous to both rich and poor1 by educating the latter to be useful members of society2 and ,i think that ladies who live in the country may have ample opportunities of training up good servants1 by attending to the education of poor neighbours of their own sex4 ,by education1 ,i do not mean that kind of teaching which merely qualifies them for reading letters and words4 ,small literary accomplishments1 accompanied by idle habits1 are already but too common1 though the fact is more generally known than acknowledged4 ,nor do ,i mean that sort of education which creates expectations of gaining a livelihood by any other means than those of honest industry2 or which tends to raise the ideas of persons who are born to work above the duties which fortune has assigned to them4 ,i mean such an education as shall better their condition1 by making them better servants4 ,in large establishments1 where there are old and experienced persons in service1 it is very much the custom to have younger ones as helpers1 and thus the latter have the benefit of learning all the duties of the household2 but these establishments are comparatively few in number4 ,the fashion of the day is opposed to my opinion1 and the same ladies who now condescend to teach poor children to read and write1 because it is the fashion to do so1 would1 in many cases1 think it beneath them to teach a little girl to make a pudding4 ,it would1 in a work of this nature1 be a hopeless and presumptuous attempt1 to argue against the all-powerful influence of fashion1 against which the keenest shafts of invective and ridicule1 and in short every weapon of satire1 have been so often aimed in vain2 but1 all are not under the dominion of so senseless and so capricious a tyranny1 and ,i have to regret my inability to set before my readers the benefits which mistresses of families would confer and receive1 from bringing up young country girls to be good servants4 ,there might always1 in a country-house1 be one or more young girls1 according to the size of the establishment2 to be placed under older servants1 or be instructed by the mistress herself1 in all household occupations1 from xiiithe hardest work and most simple offices1 to the more delicate arts of housekeeping1 including needle-work4 ,this practice would not only insure more good servants than there now are2 but1 young girls so trained would1 by the force of hourly tuition and good example1 imbibe a right sense of duty1 and acquire good habits1 before they could have had time to become vicious or unmanageable4 ,when ladies take the trouble to teach the poor to read and write1 they mean well1 no doubt1 and think they are doing the best they can for their pupils4 ,but teaching industry is more to the purpose2 for when learning has been found insufficient to preserve the morals of princes1 nobles1 and gentry1 how can it be supposed that it will preserve those of their dependents8 ,the supposition is1 in fact1 injurious to the cause of true learning1 since the system founded upon it has been attended by no moral improvement4 ,our well-being is best secured by an early habit of earning our bread by honest labour2 and ,not to know at large of things remote ,from use1 obscure1 and subtle1 but to know ,that which before us lies in daily life1 ,is the prime wisdom2 what is more1 is fume4 ,or emptiness1 or fond impertinence1 ,and renders us in things that most concern1 ,unpractis'd1 unprepar'd1 and still to seek4 ,a country girl1 the daughter of a labourer1 would1 by making herself in some way practically useful to society1 and gaining a respectable livelihood1 be more profitably employed than in going through that long course of literary exercise which has1 of late1 been so generally bestowed on the children of poor people1 but which1 ,i fear1 has not generally imparted to them much of what ,,milton styles the prime wisdom4 ,it should also be considered1 that the literary education of the poor1 such as it is1 cannot be much more than half completed at the age when the children cease to receive lessons from their charitable instructors4 ,they are taught to read1 to write a little1 and perhaps something of the elements of arithmetic4 ,the reading1 however1 is the principal attainment2 and in this1 they generally become well enough schooled before they are eleven1 or1 at most1 twelve years of age4 ,but alas6 have they at that age1 or at the age of thirteen or fourteen1 xivbeen taught all that is necessary for girls so young to learn1 with regard to the choice of books8 ,with the use of letters1 indeed1 as the mere components of words1 they have been made acquainted4 ,but why have they been taught to read at all1 unless there be some profit to be derived from their reading2 and how can any profit be looked for from that reading1 unless there be the same kind of pains taken to point out the proper objects of study as there have been to teach the little scholars to spell8 ,surely that advice which is required by all young persons in the pursuit of book-learning1 is at least as necessary to those who can do no more than just read their own native language1 as it is to those who are brought up in a superior way4 ,the education of youth1 among the higher and middle classes1 does not terminate1 or1 at least1 it never should1 immediately on their leaving school4 ,at that period1 a fresh series of anxieties occur to the parent or the guardian1 who is quite as sedulous as before1 to finish that which has been1 in fact1 only begun at school4 ,if this be not the case1 how is it1 that though the son may have been eight or ten years at the best schools1 the father1 after the schooling is ended1 finds it necessary to consult the most discreet and experienced advisers1 concerning the right guidance of his child in the course of his future studies8 ,the attention paid to the studies of young ladies1 after they come from school1 is1 to be sure1 not precisely the same as that which parents think requisite for their sons4 ,but1 while the daughter has generally the advantage of being with her mother1 or with some female relative much older than herself2 and while the success in life of our sex does not so frequently depend upon literary acquirements1 and the proper employment of them2 yet under such circumstances1 favourable as they are1 we all know that there is still much wanting1 both in the way of counsel and attractive example1 from the parent or guardian1 to render the learning which a young girl has acquired at school1 of substantial service to her in after years4 ,if the daughters of the rich require to be taught1 not merely to read1 but1 also1 what to read1 why should not this be the case with the daughters of the poor8 in whose fate1 it is too often proved1 that a little learning is a dangerous thing1 owing to the want of that discretion which is necessary to prevent the little learning becoming worthless1 and even mischievous1 to its possessor4 xv,in the way of practical education1 there are many things of importance to the poor1 which ought to be taught them in early youth4 ,at the age of fifteen or sixteen1 a girl should already have learned many of the duties of a servant2 for if her education up to that age have been neglected1 she must necessarily1 for the next three or four years of her life1 be comparatively useless and little worthy of trust4 ,the poor do not1 as some may suppose1 inhale with the air they breathe any of that knowledge which is necessary to make them useful in the houses of their parents or their employers4 ,to learn cookery1 in its various branches2 making bread2 milking1 butter-making1 and all the many things that belong to a dairy2 household offices innumerable2 besides the nice art of getting up fine linen1 and plain work with the needle2 not only requires considerable time1 but1 also1 unless the learner be uncommonly quick and willing1 great attention on the part of the person who undertakes to teach them4 ,it is lamentable to see how deficient many female servants are in some things1 the knowledge of which ought to be thought indispensable4 ,some are so ignorant of plain needle-work as to be incapable of making themselves a gown2 and this1 too1 where they happen to be what the country-people call scholars1 from their ability to read a little1 and to make an awkward use of the pen4 ,a maid-servant who can assist her mistress in plain needle-work1 is a really valuable person4 ,strange as it may seem1 however1 there are but few common servants who can do so1 notwithstanding that superiority in learning by which the present generation of the labouring people are said to be distinguished from their predecessors4 ,with young servants1 nothing has a better effect than encouragement4 ,if they are1 by nature1 only good tempered1 and blest with as much right principle as those who have not been spoiled generally possess1 whatever you say or do in the way of encouraging them1 can hardly fail to produce some good1 though it may not always accomplish everything that you would desire4 ,a cheerful tone in giving directions1 a manner of address which conveys the idea of confidence in the willingness1 as well as the ability1 of the person directed1 has great influence upon the minds of all young persons whose tempers and inclinations have not been warped by ill-usage1 or soured xviby disappointment4 ,very young servants frequently take pride in their work1 though of the most laborious kind1 and many a young girl might be proud to improve in the more refined departments of housewifery1 and would regard a little congratulation upon the lightness of her pastry1 or the excellence of her cakes1 as worth ten times all the thought and care which she had bestowed upon them4 ,there is no mistress who does not acknowledge the importance of a servant who can assist in preserving1 pickling1 wine-making1 and other things of this description1 which demand both skill and labour1 and which must1 where there is no one but the mistress herself sufficiently acquainted with them to be trusted1 take up much of her time and give her considerable trouble4 ,to teach poor children to become useful servants1 may1 perhaps1 be thought a serious task2 but it surely cannot be said that this sort of instruction is at all more difficult than that which is necessary to give them even a tolerable proficiency in the lowest branches of literature4 ,the learning here recommended1 seems naturally more inviting1 as well as more needful1 than that which is taught in the ordinary course of school education2 and it possesses this advantage1 that while its benefits are equally lasting1 they are immediately perceptible4 ,it is sometimes said that the poor are ungrateful1 and that after all the pains and trouble which may have been taken in making them good servants1 it often happens1 that instead of testifying a proper sense of the obligation1 they become restless1 and desirous of leaving those who have had all the trouble of qualifying them for better places and higher wages4 ,servants cannot be prevented from bettering themselves1 as they call it1 but that constant changing of place which operates as one of the worst examples to young women who are at service1 would become less frequent if their employments were occasionally varied by relaxation and amusement1 and their services now and then rewarded by small presents4 ,the influence of early habits is so universally felt and acknowledged1 that it seems almost superfluous to ask why an early and industrious education of the poor1 and the teaching of the youth of both sexes to look upon prosperity and right endeavour as inseparable1 should not produce a taste1 the reverse of that which leads to a discontented and unsettled existence4 xvii,it is equally the interest of the rich and of the poor1 that the youthful inhabitants of the mansion and those of the cottage1 should grow up with sentiments of mutual good will4 ,if the poor are indebted to their opulent neighbours for the assistance which makes a hard lot tolerable1 there exists a reciprocal obligation on the part of the rich1 since they could not obtain the comforts and the luxuries which they enjoy1 without the aid of those who are less fortunate than themselves4 ,but there is another and superior motive1 which ought to narrow the distance between the poor and the rich3 the lady of the mansion1 when she meets her washerwoman in the village church1 must know that1 in that place1 she and the hard-working woman are equals4 ,the lady of the mansion1 when she beholds the ravages which but a few years of toil have wrought in the once blooming and healthful country girl1 is astonished1 perhaps1 that her own looks and health have not undergone a similar change2 but1 she forgets that the pitiable creature before her has been exposed to the damp floors and steams of a wash-house1 to the chill of a cold drying-ground1 and the oppressive heat of an ironing stove1 in order to earn her miserable portion of the necessaries of life4 ,no wonder that her beauty has vanished2 that her countenance betrays the marks of premature age1 and that her air of cheerfulness is exchanged for that of a saddened resignation4 ,but the lady of the mansion should not1 in the confidence of her own happier fate1 lose sight of the fact1 that this poor and destitute creature is a woman as well as herself2 that her poor inferior is liable to all those delicacies and weaknesses of constitution of which she herself is sensible2 and that1 in the eyes of their ,maker1 the peeress and the washerwoman hold equal rank4 ,the ingratitude of the poor is often made a pretext for neglecting to relieve their wants4 ,but are not their superiors ungrateful8 ,is the ingratitude of the world1 of which philosophers of the earliest ages have said so much1 confined to the lowly and unrefined8 ,by no means4 ,high birth and refinement in breeding do not1 alone1 ensure feelings of honour and of kindness to the heart1 any more than they ensure common sense and sound judgment to the head2 for these qualities seem to be in the very nature of some1 while it passes the power of all art to implant them in xviiiothers4 ,it is for those who have known what adversity is to say whether they have not met with instances of devoted attachment1 of generosity1 and of every other good feeling1 on the part of servants1 at the very time when they have been depressed by the heart-sick sensation caused by the desertion of friends4 ,those have been unfortunate in their experience of human nature1 who cannot bear testimony to the admirable conduct of servants in fulfilling that wearisome1 and often most trying1 but at the same time most imperative of all earthly duties1 attendance upon a sick bed4 ,perhaps it has not occurred to most others1 as it has to me1 to witness such proofs of virtue in poor people4 ,among the truly charitable there are1 no doubt1 many in whom disgust has been excited by ingratitude2 but has it been excited by the hard-working and the half-starving only8 ,it is but a very limited acquaintance with this life1 which can justify the unselfish and noble nature in denouncing the poor1 for being ungrateful4 ,be this1 however1 as it may1 one thing is certain1 that no probability of disappointment1 no apprehensions of an ungrateful return1 ought to have any influence with the mind of a ,christian1 and that such obstacles were never yet a hinderance to any man or woman whose desire was to do good4 xix,,table ,,of ,,contents4 ,,page ,,introduction iii ,,chapter ,i4 ,general observations relating to ,housekeeping1 with remarks on the fitting up of a ,house1 and conducting its affairs4 ,on the choice and management of ,servants4 #a ,,chapter ,,ii4 ,the ,store ,room2 the mode of fitting up1 and the uses of it #ad ,,chapter ,,iii4 ,the ,pantry2 the uses of it1 with ,receipts for ,cleaning ,plate and ,furniture4 #ah ,,chapter ,,iv4 ,the ,larder2 with ,directions for ,keeping and ,salting ,meat4 ,seasons for ,meat1 ,poultry1 ,game1 ,fish and ,vegetables #bc ,,chapter ,v4 ,the ,kitchen1 with observations upon the fitting it up #ce ,,chapter ,,vi4 ,directions for ,jointing1 ,trussing and ,carving1 with plates of ,animals and various ,joints #dd ,,chapter ,,vii4 ,general ,instructions for ,boiling1 followed by ,directions for ,boiling various ,joints #ei ,,chapter ,,viii4 ,general ,instructions for ,roasting1 followed by ,directions for ,roasting particular ,joints #fg ,,chapter ,,ix4 ,directions for ,baking #ha ,,chapter ,x4 ,directions for ,broiling #hc ,,chapter ,,xi4 ,directions for ,frying #hg ,,chapter ,,xii4 ,general ,instructions for the making of ,soups and ,broths1 and ,directions relating to particular sorts #ib ,,chapter ,,xiii4 ,instructions for ,boiling1 ,frying1 ,baking1 ,pickling and ,potting ,fish #aad ,,chapter ,,xiv4 ,general ,instructions for ,made ,dishes1 and ,directions relative to particular ,dishes #acc ,,chapter ,,xv4 xx ,stuffing and ,forcemeat #ahg ,,chapter ,,xvi4 ,gravies and ,sauces #aia ,,chapter ,,xvii4 ,seasonings #bjf ,,chapter ,,xviii4 ,general and particular ,instructions for ,cooking ,vegetables1 and also for ,mixing ,salads #baj ,,chapter ,,xix4 ,general ,instructions for making ,pastry1 with particular ,directions relating to ,meat1 ,fish1 and ,fruit ,pies #bbg ,,chapter ,,xx4 ,general and particular ,directions for making ,puddings #bde ,,chapter ,,xxi4 ,directions for making ,bread1 ,cakes1 ,biscuits1 ,rolls and ,muffins #bfh ,,chapter ,,xxii4 ,general ,observations on ,confectionary1 and particular ,instructions for making ,jellies1 ,creams #bhc ,,chapter ,,xxiii4 ,general and particular ,instructions for making ,preserves #cjc ,,chapter ,,xxiv4 ,instructions for making ,pickles #cah ,,chapter ,,xxv4 ,instructions for making ,vinegars #cbd ,,chapter ,,xxvi4 ,instructions for making ,essences #cbh ,,chapter ,,xxvii4 ,instructions for making ,catsups #cbi ,,chapter ,,xxviii4 ,general ,remarks upon the ,cellar1 followed by ,directions for ,brewing ,beer1 and the making of ,wines and ,cordials #ccb ,,chapter ,,xxix4 ,general ,observations relating to the fitting up1 and the care of the ,dairy1 with ,directions for making ,cheese and ,butter #cdh ,,chapter ,,xxx4 ,observations upon ,cooking for the ,sick1 and ,receipts for ,broths1 ,jellies1 ,gruels #ced ,,chapter ,,xxxi4 ,medical ,recipes #cfe ,,chapter ,,xxxii4 ,various ,receipts #cge ,,chapter ,,xxxiii4 ,observations relating to1 and ,directions for ,cooking for the ,poor #chb #a,,the ,,english ,,housekeeper4 ---- ,,chapter ,i4 ,,general ,,observations4 ,,it would be impossible to give rules for the management of a domestic establishment1 because they would necessarily be subject to many and various exceptions1 produced by various circumstances4 ,but a few general observations1 accompanied by remarks on the most important matters in domestic life1 may not be unacceptable to young housekeepers4 ,in the young and thoughtless1 a spirit of emulation1 leading them to vie with those who are richer than themselves1 is often the source of domestic unhappiness1 by causing so much to be sacrificed to appearance1 as to circumscribe the means of enjoying the substantial comforts of life4 ,it sometimes manifests itself in houses1 equipages1 and retinues of servants2 but amongst persons of moderate income1 for whose use this work is principally intended1 it is commonly displayed in costly furniture and expensive entertainments4 ,many young married women conceive the notion1 that unless they have as fine a house1 as expensive furniture1 plate1 china1 and glass1 as some others have1 and give as fine entertainments as others give2 in short1 unless they make the appearance of living quite as well as their richer neighbours1 they will not be held in equal estimation4 ,it is not that they derive any real pleasure from the false appearance which they make2 indeed1 expensive furniture is but an annoyance to its possessor1 if there be not a sufficient number of good servants to keep it in order4 ,where the whole family concur in this sort of pride1 no #bmortification arises from difference of opinion1 but the unanimity tends only to accelerate the ruin4 ,the young housekeeper should consider the serious consequences that are likely to result from setting out in a style of lavish expenditure1 and she should remember that1 while it is easy to extend1 it is extremely difficult to reduce1 her establishment4 ,one expensive article requires another to correspond with it1 and one expensive entertainment imposes the necessity of other equally expensive entertainments2 for it requires no small share of moral courage to risk the loss of consequence which may result by its being surmised that we are not so well off1 as we have been supposed to be4 ,and when the time comes1 as sooner or later it assuredly must1 when the means are not adequate to the demands1 what sacrifices are made1 and what unseemly contrivances are resorted to1 in order to keep up1 to the last1 a poor remnant of appearance6 and1 when this can no longer be effected1 then comes the humiliation1 with all the bitter feelings attendant upon retrenchment2 of all which feelings1 the bitterest is1 the dread of being degraded in the world's estimation4 ,to endure privations with resignation1 to feel the want of habitual comforts1 yet be grateful for the blessings which are left to us1 is the duty of every ,christian1 and is the less arduous when the reverse of fortune which has befallen us1 has not been produced by any fault of our own4 ,but if1 in addition to the distresses of adversity1 the wife and the mother be doomed to writhe under the pang of self-reproach1 great indeed must be her suffering1 and one for which ,i can suggest no adequate relief4 ,to the young and generous-minded1 the hardest portion which accompanies reverses of fortune1 is1 the change which they sometimes produce in the behaviour of acquaintances4 ,when we are become poorer than we were1 and have lost the ability to entertain guests in the accustomed manner1 it is painful to perceive some of those very people who have been the most hospitably entertained1 and who1 in our prosperity1 have appeared the most attached to us1 turn from us and our difficulties1 while they banish from their minds the recollection of past kindness4 ,to meet with indifference in those whose smiles have courted ours2 to feel that we have thrown away sincere friendship upon mere heartlessness1 is hard to be endured1 even by the faultless1 but how #c;intolerable must it be1 when aggravated by the consciousness that we have incurred it by our own misconduct4 ,to the experienced1 this is one of the severest vicissitudes of life2 what1 then1 must it be to us1 before we have acquired that equanimity of mind1 which falls only to the lot of those who have passed through the ordeal of the world1 and who have been amply compensated for the desertion of the many1 by the sincerity1 the warmth of heart1 and the steadfastness of the few4 ,houses and furniture properly belong to the extraordinary expenses of the household4 ,when a young woman is called upon to exercise her judgment in the choice of a house1 she must pause before she rejects one which1 though she may consider it rather too small1 might1 nevertheless1 be made to accommodate the family well enough1 and might be fitted up at a less cost than a larger one4 ,such a house would require fewer servants1 and would certainly present a better appearance1 than one that is rather too large for the quantity1 or for the style of its furniture1 and is1 perhaps1 larger than is actually required for the number of its inhabitants4 ,it is easier to remove from a small to a large house1 when circumstances require it1 than it is to remove from a large to a small one4 ,it is so easy to increase our wants1 and so difficult to reduce them1 that young persons should begin the world with caution1 and not multiply their wants1 lest1 in time1 they lack the means of gratifying them4 ,in fitting up a house1 the young housekeeper1 who sets out with a determination to choose furniture suitable to her circumstances and station in life1 will be content with that which is just good enough1 rather than be induced to exceed her previous good intentions1 and gratify her fancy at the expense of her comforts4 ,she must never yield to the seductive reflection1 that only five pounds more cannot make much difference2 for1 the same argument may be equally applied to the sofa1 the tables1 the carpet1 the curtains1 the grate1 the fire-irons and fender2 all of which are necessary to furnish a dining room2 to say nothing of the lamps1 the mirrors1 and other articles of ornament1 which fashion in some cases makes of absolute necessity4 ,if only five pounds be given for some of these1 and two1 or even one pound1 for others1 more than is necessary1 she #dwill find that the difference is very great by the time that she has fitted up only one room4 ,the rage for vying with our superiors shows itself in the bad taste which encumbers houses with unsuitable furniture4 ,massive sideboards1 and unwieldy chairs1 occupy too much space in a small room1 while draperies not only obscure the light1 but have an inelegant appearance1 unless the room be large and lofty1 or in keeping with the size and weight of cornices1 cords1 tassels1 and other ornaments1 which give offence to the eye when too gorgeous or prominent4 ,of equal bad taste1 is the habit of occasionally changing furniture1 to suit the varying of fashions2 which is so much the practice that even persons in trade1 having families to provide for1 change furniture1 sufficiently good to serve its purpose for a lifetime1 for other no handsomer1 but a little more fashionable4 ,it is strange that persons pretending to gentility should not rather imitate the higher class of their superiors1 who value their high-backed chairs the more because they are old1 and would on no account exchange them for modern finery4 ,when expensive furniture is introduced into the houses of persons of small fortune1 the long upholsterer's bill rises like a phantom before the misplaced couches1 ottomans1 and ottoman sofas1 crowded into small drawing rooms2 and my feelings of regret become almost feelings of indignation on seeing plate1 which belonged to fathers and mothers1 or to grandfathers and grandmothers1 and spoons which have touched those lips which spoke tenderness to our infancy1 about to be bartered for the ,prince's1 the ,king's1 or the fiddle pattern1 or for some other pattern that may happen to offer the newest temptation to vulgar taste4 ,every young woman who has the good taste to wish that her house may be characterised by its simplicity1 and be more remarkable for comfort than for show1 will1 if she wish to spare herself and her family much discomfort1 avoid having show-rooms2 such rooms1 ,i mean1 as are considered too fine to be habitually occupied by the family1 and are1 therefore1 kept shut up2 except when1 on particular occasions1 and perhaps only a few times in the year1 a fire is lighted for the reception of company4 ,upon such occasions1 children are seen to look about them as if they #e;had never beheld the place before2 the master of the house fidgets from one seat to another1 as if he were anywhere but at home2 and it is probable1 that before the entertainment is over1 the mistress of the house is heard to remark1 that she is never so comfortable as in the room she is accustomed to2 by which her friends discover that their visit has put her out of the way4 ,true hospitality conceals from guests any trouble which their presence may unavoidably occasion2 but in the luxurious taste of the times1 there is little real hospitality left3 friendly intercourse seems lost in ostentatious display1 and in our vain attempts to equal1 if not to outshine1 each other4 ,most persons acknowledge this to be the case1 and lament that it is so2 yet few have the courage to pursue a different system4 ,there is no species of decoration which produces so much effect in ornamenting a house as flowers4 ,the artificial productions of the painter and the upholsterer1 the gilded ceilings1 glittering mirrors1 and couches of brocade1 are more splendid and durable1 and are worthy of admiration for their individual beauty and the ingenuity and industry which has produced them1 but they have not the lively1 gay1 and varied attractions of flowers4 ,vases1 whether gaudy or elegant1 excite interest only as mere objects of curiosity1 unless filled with flowers4 ,to point to any particular department of the household1 as demanding the greatest share of attention1 would tend rather to mislead than instruct2 for a due proportion ought to be bestowed upon every department2 where the mistress of the house is over particular on any one point1 other matters1 of equal importance1 may be neglected4 ,perfect and uniform neatness is indispensable1 not only for comfort1 but appearance4 ,by uniform neatness1 ,i mean1 that nothing which presents itself1 whether about the house1 in the dress of mistress1 children1 or servants1 should be left open to unfavourable remark4 ,a young lady who relaxes in attention to her own dress1 merely because she has more important cares after1 than she had before her marriage1 does wrong2 but she whose studied attire forms a contrast to the little soiled fingers which are forbidden to approach it2 she who strikes the beholder as having bestowed care on herself1 while her children bear the appearance of neglect1 does infinitely worse4 ,to preserve the #fneatness of a house1 there must be regular attention on the part of the mistress4 ,i am a great enemy to the system of periodical scrubbings and general house-cleanings1 which prevails to so great an extent1 and especially in the country1 where1 when the appointed day comes round1 carpets are taken up1 and floors1 even though they be delicately clean1 are washed1 whether the weather be suitable or otherwise1 the health of the family being left to take its chance4 ,the day of general house-cleaning is no other than a day of commotion and discomfort4 ,one attendant evil is1 the make-up dinner1 which does not1 perhaps1 content all the family2 and it is a singular piece of good fortune if friends do not select that very day for paying you a visit4 ,it is certainly a more simple process to clean a house1 than it is to keep a house clean2 for mere labour is required for the one1 while method is necessary for the other4 ,but this method every young housekeeper should endeavour to acquire4 ,sweeping1 dusting1 and polishing1 should proceed daily4 ,carpets should be swept every day with a hair broom2 but only once a week with a carpet broom1 because it wears them3 and damp tea leaves should always be used1 whether in sweeping carpets or boards1 as they lay the dust1 which would otherwise fly over the furniture1 and again settle on the floor4 ,bed room carpets should be in different pieces1 not nailed to the floor1 for the convenience of shaking1 which may then be done once in a week4 ,bed rooms should be swept every day1 and a damp mop passed under the beds1 chests of drawers1 c41 c41 which will remove all the flue and dust1 and prevent accumulation of dirt1 so that the washing of boards will not be so often required during the winter4 ,in summer1 indeed1 frequent washings refreshen the atmosphere1 and are also beneficial in removing the collections of light dust which engender insects so difficult to get rid of4 ,upon the subject of wet boards1 ,i believe that my dislike to great scrubbings was acquired in that cleanest of cities1 ,philadelphia2 where1 though ,american servants do not and will not work so hard as ,english servants1 yet1 because it was the custom of the place1 they were1 notwithstanding severe cold1 everlastingly scrubbing the stairs during the months of ,december and ,january4 ,some years afterwards1 at ,rome1 one of the dirtiest of cities1 and in the middle of #gsummer1 ,i recalled to mind1 with a complacency ,i had never bestowed on them before1 the scrubbing-brushes and the curd-white pails of ,philadelphia1 and marvelled1 as every one must1 that in wet and cold countries people wash their houses so much1 and that1 in hot and dry countries1 they do not wash them at all4 ,with regard to the ordinary expenses of housekeeping1 the most important branch of domestic duty which devolves upon the mistress is1 to estimate and keep an exact account of the expenditure of her family4 ,she may make this a simple affair by first ascertaining the sum of money to be allotted to it1 and then making such arrangements as will confine the expenses rigidly within that sum4 ,by keeping a strict account of every article for the first three months1 and making a due allowance for casualties1 she will be able to form an estimate for the year2 and if she find she has exceeded in these three months the allotted sum1 she must examine each article1 and decide where she can best diminish the expense2 and then1 having this average to go by1 she may calculate how much to allow each month for meat1 bread1 groceries1 washing1 and sundries4 ,having formed her plan1 whatever excess circumstances may have required in one month1 she must make up for in the next4 ,i should not advise paying for everything at the moment1 but rather once a week2 for if a tradesman omit to keep an account of the money received for a particular article1 he may1 by mistake1 make a charge for it1 as something had upon trust4 ,a weekly account has every advantage of ready money1 and is a more convenient mode of payment4 ,all tradesmen may be paid on a ,monday morning1 the bills receipted1 endorsed1 and put by in a portfolio or case 7which should have the date of the year on the outside71 and they can then be referred to as vouchers1 or to refresh the memory as to the price of any particular article4 ,it is a satisfaction1 independently of the pecuniary benefit1 for the head of a family to be able1 at the end of the year1 to account to herself for what she has done with her money4 ,having1 in the arrangement of her house1 and in the choice of her servants1 kept in view the two main objects1 namely1 the comfort of her family1 and the care of her purse1 the young housekeeper ought to commence her career1 by strictly adhering to order and regularity in the #hperformance of those duties which devolve peculiarly upon herself4 ,if the mistress of a house be regular in the superintendence of her domestic affairs1 if she proceed every day to each department at the appointed time1 and never pass over any neglect1 in such a manner as to give the servants an idea that it had escaped her observation2 if1 in short1 she be regular herself1 her servants must be so too1 and she will find the business of housekeeping a matter of no difficulty1 and of comparatively little labour4 ,the comfort and respectability of a house depend1 in a great degree1 upon the servants4 ,clean1 neatly-dressed1 and well-behaved servants1 always impress a visitor with a favourable idea of the mistress of a house2 while it is scarcely possible not to be somewhat prejudiced against her1 if they be the reverse4 ,servants who understand their work1 and do it without being continually looked after1 are invaluable2 and1 as regards wages1 not to be compared with ignorant and incapable ones1 who perform their services only as they are directed at every turn4 ,a few pounds a year more to a good servant is not1 therefore1 a consideration2 the addition in wages will occasion little additional cost2 for1 the bad servant consumes as much as the other1 and she wastes or damages more4 ,the hours of meals should vary as little as possible2 particularly the first meal of the day2 for the work may be said to commence immediately after breakfast1 and when that takes place one hour only1 after the usual time1 the whole business of the house is retarded4 ,in even the most regular families1 the time of dining may unavoidably be postponed4 ,but this should happen as seldom as possible3 for if the dinner ordered for five1 be kept waiting till half-past six1 one day1 and1 perhaps1 later still another day1 the cook may be prevented from performing some other part of her work1 for which she had allotted the time2 she will naturally be dissatisfied in having to consume that time in watching over the dinner2 and if the dinner upon which she has1 perhaps1 exerted her utmost skill1 be spoiled by waiting1 she may be excused if she reproach herself for having taken so much trouble in its preparation4 ,if the trial of her patience and temper be repeated1 she will soon take little interest in pleasing her employers2 she will #itake her turn to be irregular1 and that1 perhaps1 on some occasion when it may produce inconvenience to the family4 ,under such circumstances1 it would be unreasonable to find fault with the cook1 who would only be following the bad example of those whose duty it is to preserve regularity4 ,their hours for going to bed1 and getting up1 should be as early as other arrangements will permit4 ,but1 those ought to be so regulated as to make it unnecessary that the servants should be kept up late1 except on extraordinary occasions4 ,late dinners have1 in a great measure1 done away with hot suppers4 ,where these are not eaten1 the labours of the twenty-four hours may be ended by ten o'clock at night2 and that is the latest hour at which the servants of a family of the middle rank1 and of regular habits1 ought to remain up4 ,some one of the family should see that fires have been put out1 and doors and windows secured4 ,the honesty of servants depends1 principally1 upon their bringing up4 ,but it also depends much1 with young servants especially1 upon the temptations to be dishonest they may have had to contend with2 and it is the duty of every master and mistress to put all such temptations out of their way1 as much as possible4 ,the practice of locking up does not1 as a matter of course1 imply distrust1 but it denotes care2 and surely carefulness is one of the first principles to impress upon the mind of a poor person4 ,i would as scrupulously avoid anything which should lead a servant to imagine that a drawer or tea-chest was locked up from her1 as ,i would avoid giving the same idea to an acquaintance2 but it is a culpable practice to leave tea1 sugar1 wine1 or other things1 open at all times1 or only now and then locked up4 ,the habit is bad2 and it is the result1 not of generosity1 but of negligence2 it is also a habit which cannot fail to excite1 in the minds of experienced and well-disposed servants1 feelings rather of contempt1 than of respect for their employers2 while to the young1 and more particularly to those of unsettled principles1 it is nothing less than a temptation to crime4 ,little pilferings at the tea-chest1 perhaps1 have been the beginning of that which has ended in depriving a poor girl of her character1 and1 consequently1 of all chance of gaining her bread by honest means4 ,to suspect servants of being disposed to be dishonest merely because they are servants1 is as silly as it is unfeeling4 ,i should #ajnever hesitate to give my keys to a servant1 when it happened to be inconvenient to me to leave company1 any more than ,i should hesitate to entrust them to one of my own family2 but such an act of confidence is far different in its effects1 from that neglect which often proceeds from mere idleness1 and1 while it proclaims a disregard of the value of property1 is the occasion of much waste1 and1 in the end1 proves as ruinous to the employer as it is fatal in the way of example to servants4 ,that servants are plagues may be the fact2 but when the hardships which belong to the life of a maid-servant are taken into consideration1 the wonder is1 that they are not less obedient to the will of their employers1 and more callous to their displeasure1 than we really find them4 ,it is too much the habit to regard servants as inferior beings1 hired and paid to perform certain services1 but whose feelings are unworthy of the consideration of those upon whom they wait1 for whom they cook1 and whom they enable to sit at their ease1 or to go about1 and take their pleasure4 ,true1 they are paid for what they do2 but how paid8 ,not in a degree adequate to their services4 ,the double or the treble of what they are paid1 would not compensate us for the discomfort of having to work for ourselves4 ,yet1 they are paid for it1 is said in justification of unreasonable demands upon the time1 strength1 and patience of servants2 when1 in fact1 the whole of the pay to a female servant consists of that food1 without which she would be unable to work1 and of a sum of money1 barely sufficient to keep her clothed1 which she is required to be1 for the credit of the house she lives in4 ,ladies who shudder as they meet the cold air1 in descending to their breakfast rooms1 forget the sufferings of the female servant1 who has1 perhaps1 gone to bed over-night exhausted by fatigue1 but whose duty compels her to rise again1 some hours before she is rested1 to begin her work afresh1 and to do over again all that had been done the day before4 ,a lady who thinks her servant sufficiently paid for all she endures1 has never known what it is to get up in the dark of a cold winter morning1 and to spend half-an-hour on her knees1 labouring to produce a polish on the bars of a grate1 which bars were burnt black yesterday1 and will be burnt black again to-day4 ,such a lady has never suffered from the drudgery of a kitchen1 not #aa;from the scorching of a kitchen fire1 either of which is sufficient to impair the constitution of any woman1 independently of all that wearing of the spirits1 which those exposed to such trials must experience4 ,it is true1 also1 that it is by their own choice that servants go to service2 they are not compelled to do so by any other law than that of necessity2 but starvation is their only alternative2 and we should think it hard to be reduced to the alternative of either starving to death1 in the bloom of our youth1 and of quitting a world which was made for us1 as well as for our more fortunate fellow beings1 or of yielding up the whole of our lives1 to promote the ease of those who deem us amply rewarded1 in being fed and clothed1 and suffered to repose from toil1 at those times only when their wants happen not to require our attention4 ,the apprehension of lowering our dignity and encouraging disrespect1 by giving way to familiarity with inferiors1 is pleaded by some as an excuse for haughty and overbearing demeanour towards servants4 ,but such as adopt that kind of demeanour are mistaken4 ,there are few better judges of good breeding than servants4 ,their ideas upon this subject are not formed by rules1 or by fashions2 but they have generally1 from observation1 a remarkably correct knowledge both of what is due to themselves1 and of what is most becoming to the dignity of their superiors4 ,i have occasionally been astonished at the quickness with which a servant has made the discovery1 that some upstart person1 notwithstanding her lofty bearing1 was no lady4 ,the behaviour which characterises such persons is more likely to give rise to contempt1 in those who are beneath them1 than any behaviour that is unaffectedly conciliating and kind4 ,to be loved1 and to be cheerfully served1 is for those only who respect the feelings1 and consult the comfort of their dependents2 and1 as a single trait is often sufficient to reveal the whole character1 they will most assuredly be disappointed1 who expect to meet with the qualities which conduce to the happiness of domestic life1 in a woman who considers the feelings of a female servant as unworthy of the same consideration as that which she gives to the feelings of others of her own sex4 ,with regard to the general character and merits of servants1 nothing is more common than the remark1 that #abservants are not so good as they used to be4 ,this is surely an error4 ,there cannot be a greater predisposition to misconduct in them now than formerly4 ,it may be said1 that there are more frequent instances of bad conduct2 but this does not warrant the idea1 that the servants of the present day have a degree of inborn viciousness from which those of times past were free4 ,if all who rail at the negligences1 the waste1 the want of care1 the dislike of work1 and the liking for dress and for gadding1 to which servants are as much addicted as their betters2 if all such were themselves as free from fault as they would have their servants be1 it would probably be found that the effect1 what with precept and example combined1 would be quite enough to banish this commonplace remark4 ,the truth is1 that the change which has taken place in the habits of the middle class1 has produced a change1 but a very natural change1 in the habits of those of a more humble station4 ,there exists now a greater degree of high living than formerly2 and consequently1 a want of frugality1 a waste in all sorts of ways1 formerly unknown4 ,persons of moderate income keep more company than persons of the same class used to keep2 they imitate the late hours1 and other fashionable habits which used to be reckoned among the privileges of their superiors in fortune1 instead of wisely avoiding emulation in such things1 and keeping to their own more simple1 and less hazardous mode of life4 ,what wonder1 then1 if we find the most humble copying those of the middling1 when the middling are doing all they can to rival those of the highest rank4 ,servants were formerly more the object of care with their employers than they have been of late4 ,when ladies gave a considerable portion of their time to domestic duties1 and prided themselves on their skill in household matters1 they were not above maintaining a certain degree of friendly intercourse with their servants4 ,this afforded opportunities for giving good counsel1 and for superintending their conduct1 and was a more efficient check upon them than a good scolding now and then1 which many think better than being always on the watch4 ,in addressing myself to young persons1 it may not be considered impertinent or foreign to the general purpose of this work1 to offer a few remarks upon the subject of #ac;company4 ,i do not mean in respect to the selection of friends and acquaintance1 or the kind of visitors proper to be invited1 but simply as to the mode of entertaining them1 which must1 necessarily1 be a matter of importance in housekeeping1 and1 therefore1 comes properly within the scope of domestic economy4 ,it should be a rule1 not to invite such visitors as cannot be entertained without trespassing on the comforts and conveniences of the family4 ,true hospitality may be enjoyed without much ceremony1 and may be practised in the plainest manner2 but when efforts to entertain company disturb the usual arrangements of a house1 they are inconsistent with their object4 ,let nothing1 therefore1 be attempted which cannot be performed without difficulty2 let nothing be provided which cannot be provided plentifully2 let nothing which is necessary be wanting1 and nothing produced which may seem to be out of place or uncalled for4 ,do nothing1 in short1 which you cannot really afford to do2 and the result will be1 that while you consult your own ease1 you will1 at the same time1 ensure that freedom from restraint which contributes1 more than all besides1 to make visiting agreeable1 and which never fails to create in your departing guest1 those mixed feelings of regret at going1 but of pleasure at the prospect of returning1 which are amongst the most flattering acknowledgments that genuine hospitality can receive4 #ad;,,chapter ,,ii4 ,,the ,,store ,,room4 ,,every housekeeper knows the value of a good ,store-room2 for it seems to be little less essential than a good kitchen4 ,few modern town residences1 except those for large establishments1 have a store-room sufficiently large to answer all its purposes4 ,in the country a good store-room is so indispensable that where there is none it ought to be built2 it should be on the same floor with1 and as near as possible to1 the kitchen2 and as this would be on the ground floor1 it would be necessary to make a cellar underneath1 or to raise the building a little distance from the ground1 to prevent its being damp1 above all things to be guarded against1 in a place where stores are kept4 ,it may1 perhaps1 be kept dry by flues from the kitchen fire2 and this would be a saving of fuel and labour2 but if not practicable1 the room should have a fire-place4 ,if it be sufficiently large1 and there be no other place for the purpose1 there might be a closet1 or press1 for household linen4 ,this should always be kept in a dry situation1 and in some houses a small room is fitted up1 with closets or presses round it1 some of these having shelves or drawers for linen1 and others with hooks1 for a variety of things belonging to a family2 but in this room there ought to be a fire-place1 unless it be aired by one adjoining4 ,in the store-room1 there should be a closet or shelves for china and glass1 not in every-day use4 ,but as these ought to be free from dust1 open shelves would not be so desirable as a closet2 and if expense is not of importance1 glass doors would be the most convenient4 ,preserves and pickles require air2 they will ferment if shut up1 or the place very warm2 and1 therefore1 open shelves are best for them2 and they should be at a convenient distance from the ground1 so as not to be out of sight1 for they ought to be examined frequently1 and the coverings dusted4 ,for #ae;bottles of green gooseberries1 peas1 or any kind of fruit preserved dry1 without sugar1 have shelves with holes in them1 to turn the bottles with their necks downwards4 ,this effectually excludes the air4 ,a dresser is a convenience in a store-room2 or a table in the middle of the room may answer the purpose2 but in either of these1 or at the bottom of the linen press1 there should be drawers for dusters1 tea-cloths1 c41 c41 unless they be kept in the ,pantry4 ,there should be boxes for candles and soap1 but as these smell1 the store-boxes may be kept in a garret1 or some dry place1 and a smaller quantity in the store-room for immediate use4 ,late in the summer is the best time to provide the year's stock of candles and soap4 ,both are the better for being kept some time before they are used3 and the latter should be cut in pieces the size required for the different household purposes1 and left1 before packed in the box1 a few days exposed to the air2 but not in a thorough draught1 for that would cause the soap to crack4 ,it is mismanagement to buy candles a few at a time1 and soap just as it is wanted2 and not good to buy cheap candles4 ,the dearest articles are not always the best2 but it is very certain that the best are the cheapest4 ,good candles afford more light than bad2 and do not waste1 particularly if they have been kept some time1 even for a year4 ,there ought to be a place in the store-room appropriated to groceries1 for they1 too1 should be laid in1 not oftener than two or three times a year4 ,the price of starch varies with the price of flour2 and1 therefore1 as it keeps well1 a stock should be laid in when flour is at a low price4 ,rice keeps very well1 and is useful in a family1 particularly in the country1 where new milk and eggs are plenty4 ,we once kept a quantity more than three years1 by spreading a well-aired linen sheet in a box1 and folding it over the rice1 the sheet lifted out on the floor1 once in two or three months1 and the rice spread about upon the sheet for a day or two4 ,this had the effect of keeping away the weevil4 ,jars and canisters1 with closely fitting lids1 for tea1 sugar1 coffee1 cocoa1 mustard1 pepper1 spices1 and such things1 will last many years4 ,by giving1 in the course of the year1 one or two large orders1 to any respectable shop1 and always to the same one1 you may pretty well depend upon #af;being supplied with good articles2 but not so1 if you send here and there1 and for small quantities at a time2 besides the inconvenience of finding yourself1 now and then1 without the very thing which you want4 ,to dispose of these things properly1 they should be kept in a closet1 some in earthen jars1 others in tin or japan boxes2 and the spices in little drawers very closely fitted4 ,if drawers1 which are preferable1 they should be labelled4 ,as it may be convenient sometimes to perform little culinary matters in the store-room1 there should be a rolling pin1 pasteboard1 and pestle and mortar kept there1 in addition to those of the kitchen1 and on this account a small marble slab would be very useful1 for making pastry in hot weather4 ,the fire-place might have an oven attached to it2 for though it would be imprudent to heat the store-room1 on account of preserves1 c41 it may be occasionally used1 when there is more cooking than usual4 ,besides which1 in the season for making preserves1 a hot plate in the store-room would be found useful4 ,weights and scales of various sizes are absolutely necessary1 that the housekeeper may be able to ascertain the weight of the largest joint of meat1 as well as of the smallest quantity of spice4 ,care should be taken to keep these in good order4--,a hanging shelf is also a good thing in a store-room4 ,here the flour-bin may find a place1 if there be no other more suitable4 ,a store-room of this description is not adapted for keeping fruit2 it would be too warm1 besides that the fruit might prove injurious to other stores1 from the smell which it occasions4 ,there are various methods of keeping apples through the winter2 but scarcely any other will be found to succeed so well as that of making layers of fruit1 and layers of perfectly fresh and dry straw1 in hampers1 boxes1 or the corner of a dry room4 ,the apples should be examined every now and then1 the specked ones taken away for use1 the others wiped1 and covered up again4 ,in hard frosts1 windows that have no shutters could be covered with rugs1 old carpet1 or mats1 and something of the same kind spread over the apples4 ,when we were in ,america1 we were surprised to find that our neighbours took so little care to preserve their apples1 during the three months of unremitting hard frost1 which occur in their winter season4 ,they merely #aglaid their apples on the floor of a spare room1 sometimes of the barn1 or of an outhouse1 each sort by itself1 and then covered them with a linen sheet4 ,the people told us that their apples never became frozen1 and attributed this to the dryness of the atmosphere4 ,apples and pears may also be preserved in the following way4 ,gather them on a dry day3 wipe1 and roll them1 singly1 in very soft paper1 then pack them in jars1 each containing about a gallon4 ,put a cover on the jar1 and cement it closely1 so as to keep out the air2 and place the jar in a dry cellar4 ,when a jar is opened1 the fruit will eat the better for being taken out of the paper1 and exposed to the air of a warm room for two or three days4 ,large baking pears may be suspended by their stalks on lines1 placed across near the ceiling of a room4 ,there are many ways of preserving grapes2 but the best way is1 to gather them with about five or six inches of the branch to each bunch1 to seal the end with common sealing wax1 and hang them to lines in a dry room4 ,examine them frequently1 and cut out the mouldy berries4 ,nuts of all kinds may be preserved in jars1 the covers cemented1 the jars in a dry cellar4 ,in this short sketch of what a store-room ought to be1 even in the plainest houses in the country1 many things requisite to the fitting up of a complete one are omitted4 ,but one thing more necessary to be observed than any other1 must not be omitted2 which is1 that it must be always in order1 and everything kept in its proper place1 or the main object in having it will be defeated4 ,a store-room out of order can be compared to nothing but a drawer in a state of confusion4 ,a lady once dressing in haste1 to keep an appointment for which she was already too late1 needed the assistance of all about her1 to aid in her search for different articles necessary to complete her toilet4 ,i sought a pair of gloves1 and discovered many single ones of various sorts and colours1 but no two to form a perfect match4 ,and with this ill success must have ended my labours1 if the drawer had not been regularly put to rights3 and by the time that scarfs were folded1 ribands rolled1 collars smoothed1 and scissors disentangled from sewing silk1 half a dozen gloves were paired4 ,the saving of time occasioned by observing order1 and the waste of time occasioned by want of order1 are #ah;incalculable4 ,a general putting to rights1 every now and then1 does not answer the purpose1 because1 in that case1 it is sure to happen that some things will find new places2 and persons coming in a hurry be unable to find them4 ,the mistress of a house1 when she sends her servant or a child to a store-room1 should be able to say precisely where what she wants may be found4 ,negligence1 and its companion disorder1 are the two demons of housekeeping4 ,once admit them1 and1 like the moth1 they gradually but completely destroy4 ,,chapter ,,iii4 ,,the ,,pantry4 ,,what is commonly called the ,butler's ,pantry1 does not of necessity imply the presence of a butler2 nor does it require to be spacious1 when the china and glass not in daily use are kept in the store-room4 ,where women servants only are kept1 the care of the pantry belongs either to the parlourmaid or the housemaid1 and the same servant usually performs the office of laying the cloth1 and waiting at table3 which is always done better by women than by men servants1 except it be the higher order of men servants1 those who are in the daily practice of it1 and whose occupation is in the house4 ,the same hands which1 in the morning1 rubbed down the horses1 swept the stable1 cleaned the harness1 and blackened the shoes1 seem unfit to be employed in placing dishes on the dining-table1 folding up napkins1 and handling tea-things4 ,it is almost impossible that occupations so widely differing should be equally well suited to one and the same person4 ,the employing of men servants in work which properly belongs to women is highly objectionable2 and nothing renders travelling in the ,south of ,france and ,italy so disagreeable as being waited on by men1 acting as housemaids and chambermaids4 ,if1 indeed1 men were employed to scrub the floor1 wash the stone halls1 and clean the dirty doorsteps in ,london1 the lives of many female servants might be saved4 ,but the more delicate #aioccupations1 such as wiping glasses1 trimming candles1 and waiting in the parlour1 seem more suitable for women4 ,some women servants1 it is true1 never learn to wait at table well2 but1 then1 others are very expert at it4 ,short people are generally the most nimble1 but it is desirable that the servant who waits at table be tall1 for the convenience of setting on and taking off dishes2 and it requires long arms to carry heavy mahogany trays4 ,practice is as necessary to good waiting as it is in any of the higher domestic occupations4 ,the mistress1 therefore1 should require the same particularity in preparing the table1 arranging the sideboard1 and waiting at dinner1 when her family dines alone1 as she requires when there are visitors2 because1 in the latter case1 an increase in number gives sufficient additional trouble to a servant1 without her being thrown into confusion by having to do what she may have forgotten1 from being out of practice4 ,there is one item of expenditure in housekeeping which should not be too narrowly restricted1 and that is the washing of table-cloths and napkins4 ,the fineness is not so much a matter of consideration with me3 neither should ,i desire a clean table-cloth every day1 merely for the sake of the change2 but1 if at all soiled1 ,i would rather not see it on the table again4 ,it is a very neat practice to spread a napkin on the centre of the table1 large or small according to the size of the latter1 and to remove it with the meat4 ,in ,italy this napkin is clean every day1 and ,i have seen it folded in a three-cornered shape1 and then crimped at the edges with the thumb and finger1 which1 when the napkin was spread out1 gave it a pretty appearance4 ,it is also a neat practice to place the dessert on the table cloth1 and a convenient one too1 where there are few servants1 because the cloth saves the table2 and rubbing spots out of dining tables1 day after day1 seems waste of labour4 ,but the cloth must be preserved from gravy spots1 or it will disgrace the dessert4 ,a baize between two cloths is sometimes used1 and this1 being rolled up with the upper cloth and removed with the dinner1 leaves the under cloth for the dessert4 ,a table cloth once folded may be laid over the one which is spread1 and then removed with the dinner4 ,a table cloth press is a convenience4 ,the fitting up of the pantry must1 in a great measure1 be #bjregulated by the style of the establishment1 but1 in any case1 there should be a dresser1 furnished with drawers1 one for table cloths1 napkins and mats 7unless all these be kept in sideboard drawers72 another for tea cloths1 glass cloths1 dusters1 c4 c41 and another drawer lined with baize1 for the plate which is in use4 ,plate-leathers1 flannels and brushes1 kept in a bag2 and the cloths and brushes used in cleaning furniture1 in another bag1 to preserve them from dust4 ,a small sink1 with the water laid on1 indispensable4 ,there should also be a horse1 or lines1 for drying tea and glass cloths upon4 ,china and glass1 whether plain or of the finest kind1 require to be kept equally clean2 and the servant whose business this is ought to have soft cloths for the purpose4 ,china should be washed in warm water1 with a piece of flannel1 and wiped with a clean and soft cloth1 or it will look dull4 ,glass washed in cold water1 drained nearly dry1 and then wiped2 if the cloth be not clean and dry1 the glasses will not look clear4 ,for cut glass a brush1 because a cloth will not reach into the crevices to polish it2 and dull looking salts1 or other cut glass1 spoil the appearance of a table4 ,wash lamps and lustres with soap and cold water4 ,when looking glasses are become tarnished and dull1 thump them over with a linen bag containing powdered blue1 and wipe it off with a soft cloth4 ,paper trays are the best1 considering the small difference in the price1 compared with the great difference in the appearance3 it would be better to save in many other things1 than to hear tea-things1 glasses1 or snuffers1 jingle on japan4 ,paper trays are very durable1 if taken care of4 ,they will seldom require washing2 but when they do1 the water should only be lukewarm1 for if hot water be poured on them the paper will blister4 ,wipe clean with a wet cloth1 and when dry1 dust a little flour over1 and wipe that off with a soft cloth4 ,to prevent their being scratched1 keep tea-boards and trays in green baize cases1 under the dresser of the pantry1 or1 if convenient1 hung against the wall1 to be out of the way1 when not in use4 ,plate1 plain1 handsome1 old or new1 looks badly1 if not perfectly clean and polished4 ,washing is of great consequence2 and if in cold soft water1 wiped dry with a linen cloth1 and then polished with leather1 it will not want any other cleaning oftener than once a week4 ,unskilful #baservants may do great injury by using improper things to polish plate1 or by rubbing it too hard1 for that may bend it4 ,plate should be kept covered up1 when not in use1 to preserve it from tarnish4 ,tea pots1 coffee pots1 sugar bowls1 cream jugs1 candlesticks1 and all large things1 each in a separate bag of cloth1 baize1 or leather2 a lined basket for that which is in daily use1 preserves it from scratches4 ,where there is neither butler1 nor housekeeper1 to take charge of it1 the mistress of the house usually has the plate basket taken at night into her own room1 or that of some one of the family1 where it may1 occasionally1 be looked over and compared with the inventory1 kept in the basket4 ,if a spoon or any article be missing1 it should be immediately inquired after2 the effect of this will be that the servant who has the care of these things will take more care of them for the future4 ,it has happened to us to have spoons found1 at different times1 in the pig-sty1 which had been thrown out in the wash4 ,if they had not been discovered there1 the servant1 who was only careless1 might have been suspected of dishonesty4 ,to clean ,plate4 ,having ready two leathers1 and a soft plate brush for crevices1 and the plate being washed clean1 which it always should be first1 rub it with a mixture of prepared chalk1 bought at the chemist's1 and spirits of wine2 let it dry1 rub it off with flannel1 and polish with leather4 ,i find this the best way of all4 ,much of the labour necessary to keep tables in good order might be saved1 if mats were used1 when jugs of hot water are placed on the table2 and1 also1 if the servant were brought to apply a duster1 the instant any accident had occurred to cause a stain4 ,for this purpose a clean and white duster should always be in readiness4 ,rosewood and all polished1 japanned1 or other ornamental furniture1 is best dusted with a silk handkerchief1 and wiped with a soft leather4 ,china and all ornaments dusted with clean leathers4 ,so little furniture is now used which is not ,french polished1 that ,i shall only give the plainest receipt ,i know of1 for cleaning mahogany4 ,take out ink spots with salts of lemon2 wet the spot with water1 put on enough to cover it1 let it be a quarter of an hour1 and if not disappeared1 put #bb;a little more4 ,wash the table clean with stale beer1 let it dry1 then brush it well with a clean furniture brush4 ,to polish it1 use the following ,,furniture ,,paste3-- lb4 beeswax1 turpentine to moisten it1 or spirits of wine1 melt it1 stirring well1 and put by in a jar for use4 ,rub some on with a soft cloth1 rub it off directly1 and polish with another soft cloth4 ,nothing betrays slovenliness and want of attention more than ill-used and badly cleaned knives and forks4 ,plate1 glass and china1 however common1 may be made to answer every purpose2 but knives and forks ought to be good in quality1 or they soon wear out1 and nothing looks so bad on a table as bad knives and forks1 and when good they are so expensive that it is unpardonable not to take care of them4 ,carving knives are of great consequence2 there should be a judicious assortment of them1 to suit various joints1 or different carvers1 and particular attention paid to their cleaning and sharpening4 ,when it can be done1 knives and forks should be cleaned immediately after they have been used2 but when not1 they ought1 if possible1 to be dipped in warm 7not hot7 water1 wiped dry1 and laid by till the time of cleaning comes4 ,after bath brick has been used1 dip the handles into lukewarm water1 or wipe them with a soaped flannel1 and then with a dry soft cloth4 ,inexperienced men servants seldom wipe knives and forks sufficiently2 but it is next to impossible for a woman to clean them well1 and it is a masculine occupation4 ,to preserve those not in daily use from rust1 rub with mutton fat1 roll each one in brown paper1 and keep in a dry place4 ,a good knife-board indispensable2 covered with leather saves the steel1 but the knives not so sharp as if cleaned on a board1 and bath brick4 ,both knives and forks are the better for being occasionally plunged into fresh fine earth1 for a few minutes4 ,it sweetens them4 ,knife-trays do not always have so much care as they ought to have4 ,out of sight when in the dining-room1 they are often neglected in the pantry2 but they ought to be as clean as the waiters on which glasses are handed4 ,the tray made of basket work and lined with tin1 is best2 there should be a clean cloth spread in it1 before it is brought into the parlour1 and also one in the second tray to receive the knives and forks1 as they are taken from the table4 #bc;,,chapter ,,iv4 ,,the ,,larder4 ,a ,,good larder is essential to every house4 ,it should have a free circulation of air through it1 and not be exposed to the sun4 ,if it can be so contrived1 the larder ought to be near the kitchen1 for the convenience of the cook4 ,for a family of moderate style of living it need not be very roomy4 ,there should be large and strong hooks for meat and poultry2 a hanging shelf so placed as for the cook to reach it with ease2 and a safe1 either attached to the wall1 or upon a stand1 for dishes of cold meat1 pastry1 or anything which would be exposed to dust and flies on the shelf4 ,wire covers should be provided for this purpose1 and in hot weather1 when it may be necessary to place dishes of meat on a brick floor1 these covers will be found to answer every purpose of a safe4 ,there should be a pan1 with a cover1 for bread1 another for butter1 and one for cheese4 ,a shelf for common earthenware bowls1 dishes1 c41 c41 c4 ,cold meat1 and all things left from the dinner1 should be put away in common brown or yellow ware2 there ought to be an ample supply of these4 ,tubs and pans for salted meat sometimes stand in the dairy1 but it is not the proper place for them1 for meat ought not to be kept in a dairy4 ,meat should be examined every day in cold1 and oftener in warm weather1 as it sometimes taints very soon4 ,scrape off the outside1 if the least appearance of mould1 on mutton1 beef1 or venison2 and flour the scraped parts4 ,by well peppering meat you may keep away flies1 which cause so much destruction in a short time4 ,but a very coarse cheese-cloth1 wrapped round the joint1 is more effectual1 if the meat is to be dressed soon4 ,remove the kidneys1 and all the suet1 from loins which are wanted to hang long1 in warm or close weather1 and carefully wipe and flour that part of the meat4 ,before you put meat which is rather stale to the fire1 wipe it with a cloth dipped in vinegar4 ,a #bd;joint of beef1 mutton1 or venison1 may be saved by being wrapped in a cloth and buried1 over night1 in a hole dug in fresh mould4 ,neither veal1 pork1 or lamb should be kept long4 ,poultry and game keep for some length of time1 if the weather be dry and cold1 but if moist or warm1 will be more liable to taint1 than venison or any kind of meat1 except veal4 ,a piece of charcoal put inside of any kind of poultry will greatly assist to preserve it4 ,poultry should be picked1 drawn and cropped4 ,do not wash1 but wipe it clean1 and sprinkle the parts most likely to taint with powdered loaf sugar1 salt1 and pepper4 ,as ,i should reject the use of all chemical processes1 for the preservation of meat1 ,i do not recommend them to others4 ,frost has a great effect upon meat1 poultry1 and game4 ,some cooks will not be persuaded of the necessity for its being completely thawed before it is put near the fire2 yet it neither roasts1 boils1 nor eats well1 unless this be done4 ,if slightly frozen1 the meat may be recovered1 by being five or six hours in the kitchen2 not near the fire4 ,another method is1 to plunge a joint into a tub of cold water1 let it remain two or three hours1 or even longer1 and the ice will appear on the outside4 ,meat should be cooked immediately after it has been thawed1 for it will keep no longer4 ,if the tastes of all persons were simple and unvitiated1 there would be little occasion for the cook's ingenuity to preserve meat after it has begun to putrefy4 ,an objection to meat in that state1 does not arise merely from distaste1 but from a conviction of its being most unwholesome4 ,there may have been a difference of opinion among the scientific upon this subject3 but1 it seems now to be generally considered by those who best understand such matters1 that when meat has become poisonous to the air1 it is no longer good and nutritious food4 ,the fashion of eating meat la cannibale1 or half raw1 being happily on the decline1 we may now venture to express our dislike to eat things which are half decomposed1 without incurring the charge of vulgarity4 ,,salting ,,and ,,curing ,,meat4 ,the ,counties of ,england differ materially in their modes of curing bacon and pork2 but the palm of excellency in #be;bacon has so long been decreed to ,hampshire1 that ,i shall give no other receipts for it1 but such as are practised in that1 and the adjoining counties4 ,the best method of keeping1 feeding1 and killing pigs1 is detailed in ,,cobbett's ,cottage ,economy2 and there1 also1 will be found directions for salting and smoking the flitches1 in the way commonly practised in the farm-houses in ,hampshire4 ,the smoking of bacon is an important affair1 and experience is requisite to give any thing like perfection in the art4 ,the process should not be too slow nor too much hurried4 ,the skin should be made of a dark brown colour1 but not black2 for by smoking the bacon till it becomes black1 it will also be made hard1 and cease to have any flavour but that of rust4--,before they are dressed1 both bacon and hams require to be soaked in water2 the former an hour or two1 the latter1 all night1 or longer1 if very dry4 ,but1 according to some1 the best way to soak a ham is to bury it in the earth1 for one1 two1 or three nights and days1 according to its state of dryness4 ,meat will not take salt well either in frosty or in warm weather4 ,every thing depends upon the first rubbing2 and the salt1 or pickle1 should not only be well rubbed in1 but this is best done by a hard hand4 ,the following general direction for salting meat may be relied on3--#f lbs4 of salt1 #a lb4 of coarse sugar1 and #d oz4 of saltpetre1 boiled in #d gallons of water1 skimmed and allowed to cool1 forms a very strong pickle1 which will preserve any meat completely immersed in it4 ,to effect this1 which is essential1 either a heavy board or flat stone must be laid upon the meat4 ,the same pickle may be used repeatedly1 provided it be boiled up occasionally with additional salt to restore its strength1 diminished by the combination of part of the salt with the meat1 and by the dilution of the pickle by the juices of the meat extracted4 ,by boiling1 the albumen1 which would cause the pickle to spoil1 is coagulated and rises in the form of scum1 which must be carefully removed4 ,it is a good practice to wash meat before it is salted4 ,this is not generally done2 but pieces of pork1 and1 more particularly1 beef and tongues1 should first lie in cold spring water1 and then be well washed to cleanse them from all impurities1 in order to ensure their being free from taint2 after which1 drain the meat1 and it will take the salt much #bfquicker for the washing4--,examine it well2 and be careful to take all the kernels out of beef4 ,some persons like salted meat to be red4 ,for this purpose1 saltpetre is necessary4 ,otherwise1 the less use is made of it the better1 as it tends to harden the meat4 ,sweet herbs1 spices1 and even garlic1 may be rubbed into hams and tongues1 with the pickle1 according to taste4 ,bay salt gives a nice flavour4 ,sugar is generally used in curing hams1 tongues and beef2 for the two latter some recommend lump sugar1 others treacle1 to make the meat eat short4 ,in cold weather salt should be warmed before the fire4 ,indeed1 some use it quite hot4 ,this causes it to penetrate more readily into the meat than it does when rendered hard and dry by frost4 ,salting troughs or tubs should be clean1 and in an airy place4 ,after meat of any kind has been once well rubbed1 keep it covered close1 not only with the lid of the vessel1 but1 in addition1 with the thick folds of some woollen article1 in order to exclude the air4 ,this is recommended by good housekeepers2 yet in ,hampshire the trough is sometimes left uncovered1 the flitches purposely exposed to the air4 ,to cure ,bacon4 ,as soon as the hog is cut up1 sprinkle salt thickly over the flitches1 and let them lie on a brick floor all night4 ,then wipe the salt off1 and lay them in a salting trough4 ,for a large flitch of bacon1 allow #b gallons of salt1 #a lb4 of bay salt1 #d cakes of salt prunella1 a lb4 of saltpetre1 and #a lb4 of common moist sugar2 divide this mixture into two parts2 rub one half into it the first day1 and rub it in well4 ,the following day rub the other half in1 and continue to rub and turn the flitch every day for three weeks4 ,then hang the flitches to drain1 roll them in bran1 and hang them to smoke1 in a wood-fire chimney4 ,the more quickly1 in reason1 they are smoked1 the better the bacon will taste4 ,to cure a ,ham4 ,let a leg of pork hang for three days2 then beat it with a rolling pin1 and rub into it #a oz4 of saltpetre finely #bgpowdered1 and mixed with a small quantity of common salt2 let it lie all night4 ,make the following pickle3 a quart of stale strong beer1 lb4 of bay salt1 lb4 of common salt1 and the same of brown sugar2 boil this twenty minutes1 then wipe the ham dry from the salt1 and with a wooden ladle1 pour the pickle1 by degrees1 and as hot as possible1 over the ham2 and as it cools1 rub it well into every part4 ,rub and turn it every day1 for a week2 then hang it1 a fortnight1 in a wood-smoke chimney4 ,when you take it down1 sprinkle black pepper over the bone1 and into the holes1 to keep it safe from hoppers1 and hang it up in a thick paper bag4 ,another4 ,for one of #af lb4 weight4 ,rub the rind side of the ham with lb4 of brown sugar1 then rub it with #a lb4 of salt1 and put it in the salting-pan1 then rub a little of the sugar1 and #a oz4 of saltpetre1 and #a oz4 salt prunel1 pounded1 on the lean side1 and press it down2 in three days turn it and rub it well with the salt in the pan1 then turn it in the pickle for three weeks2 take it out1 scrape it well1 dry it with a clean cloth1 rub it slightly with a little salt1 and hang it up to dry4 ,another4 ,beat the ham well on the fleshy side with a rolling pin1 then rub into it1 on every part1 #a oz4 of saltpetre1 and let it lie one night4 ,then take a pint of common salt1 and a pint of bay salt1 and #a lb4 of coarse sugar or treacle2 mix these ingredients1 and make them very hot in a stew-pan1 and rub in well for an hour4 ,then take a pint more of common salt and lay all over the ham1 and let it lie on till it melts to brine2 keep the ham in the pickle three weeks or a month1 till you see it shrink4 ,this is sufficient for a large ham4 ,another1 said to be equal to the ,westphalian4 ,rub a large fat ham well1 with #b oz4 of pounded saltpetre1 #a oz4 of bay salt1 and a lb4 of lump sugar3 let it lie two days4 ,prepare a pickle as follows3 boil in #b quarts #bhof stale ale1 #a lb4 of bay salt1 #b lb4 of common salt1 lb4 of lump sugar1 #b oz4 of salt prunella1 #a oz4 of pounded black pepper1 and an oz4 of cloves2 boil this well1 and pour it boiling hot over the ham4 ,rub and turn it every day for three weeks or a month2 then smoke it for about a fortnight4 ,to cure a ,mutton ,ham4 ,a hind quarter must be cut into the shape of a ham3 rub into it the following mixture3 lb4 saltpetre1 lb4 bay salt1 #a lb4 common salt1 and lb4 loaf sugar2 rub well1 every other day1 for a fortnight1 then take it out1 press it under a weight for one day1 then hang it to smoke ten or fifteen days4 ,it will require long soaking1 if kept any length of time1 before it is dressed4 ,boil very gently1 three hours4 ,it is eaten cut in slices1 and these broiled for breakfast or lunch4--,or2 the ham smoked longer1 not boiled1 but slices very thinly shaved to eat by way of relish at breakfast4 ,to pickle ,pork4 ,for a hog of #aj score4--,when it is quite cold1 and cut up in pieces1 have well mixed #b gallons of common salt1 and #a lb4 of saltpetre2 with this1 rub well each piece of pork1 and as you rub1 pack it in a salting tub1 and sprinkle salt between each layer4 ,put a heavy weight on the top of the cover1 to prevent the meat's swimming4 ,if kept close and tight in this way1 it will keep for a year or two4 ,leg of ,pork4 ,proceed as above1 salt in proportion1 but leave out the saltpetre if you choose4 ,the hand and spring also1 in the same way--and a week sufficient for either4 ,rub and turn them every day4 ,pig's ,head in the same way1 but it will require two weeks4 ,to pickle a ,tongue4 ,rub the tongue over with common salt2 and cut a slit in the root1 so that the salt may penetrate4 ,drain the tongue next day1 and rub it over with #b oz4 of bay salt1 #bib oz4 of saltpetre1 and #b oz4 of lump or coarse sugar1 all mixed together4 ,this pickle should be poured over the tongue1 with a spoon1 every day1 as there will not be sufficient liquor to cover it4 ,it will be ready to dress in three weeks or a month4 ,to salt ,beef4 ,be sure to take out the kernels1 and also be sure to fill up the holes with salt1 as well as those which the butcher's skewers have made4 ,in frosty weather1 take care that the meat be not frozen2 also1 to warm the salt before the fire1 or in a frying pan4 ,for a piece of #bj lb4 weight4--,sprinkle the meat with salt1 and let it lie twenty-four hours2 then hang it up to drain4 ,take #a oz4 of saltpetre1 a oz4 of salt prunella1 a lb4 of very coarse sugar1 #f oz4 of common salt1 all finely powdered1 and rub it well into the beef4 ,rub and turn it every day4 ,it will be ready to dress in ten days1 but may be kept longer4 ,to salt a ,round of ,beef4 ,for one of #cj lb4 weight4--,rub common salt well into it all over and in every part1 cover it well with salt3 rub it well next day1 pouring the brine over the meat4 ,repeat this every day for a fortnight1 when it will be ready4 ,let it drain for #ae minutes1 when you are going to cook it4 ,you may1 if you wish it to look red1 add #d oz4 salt prunel1 and #a lb4 saltpetre to the pickle4 ,an ,edge ,bone4 ,to one of #aj or #ab lb4 weight allow lb4 of salt1 and #a oz4 of moist sugar4 ,rub these well into the meat4 ,repeat the rubbing every day1 turning the meat also1 and it will be ready to dress in four or five days4 ,tongue ,beef4 ,after the tongues are taken out of the pickle1 wash and wipe dry a piece of flank or brisket of beef2 sprinkle with salt1 and let it lie a night2 then hang it to drain1 rub in a #cjlittle fresh salt1 and put the beef into the pickle2 rub and turn it every day for three or four days1 and it will be ready to dress1 and if the pickle have been previously well prepared1 will be found to have a very fine flavour4 ,to smoke ,beef4 ,cut a round into pieces of #e lb4 weight each1 and salt them very well2 when sufficiently salted1 hang the pieces in a wood-smoke chimney to dry1 and let them hang three or four weeks4 ,this may be grated1 for breakfast or luncheon4 ,another4--,cut a leg of beef like a ham1 and to one of #ad lb4 make a pickle of #a lb4 salt1 #a lb4 brown sugar1 #a oz4 saltpetre1 and #a oz4 bay salt4 ,rub and turn the ham every day for a month1 then roll it in bran and smoke it4 ,hang it in a dry place4 ,broil it in slices4 ,to make pickle for ,brawn4 ,to rather more than a sufficient quantity of water to cover it1 put #g or #h handsful of bran1 a few bay leaves1 also salt enough to give a strong relish2 boil this an hour and a half1 then strain it4 ,when cold1 pour the pickle from the sediment into a pan1 and put the meat into it4 ,any of these pickles may be used again4 ,first boil it up and take off all the scum4 ---- ,,the ,,seasons ,,for ,,meat1 ,,poultry1 ,,game1 ,,and ,,vegetables4 ,,it is always the best plan to deal with a respectable butcher1 and to keep to the same one4 ,he will find his interest in providing his regular customers with good meat1 and the best is always the cheapest1 even though it may cost a little more money4 ,beef is best and cheapest from ,michaelmas to ,midsummer4 ,veal is best and cheapest from ,march to ,july4 ,mutton is best from ,christmas to ,midsummer4 ,grass ,lamb is best from ,easter to ,june4 ,house ,lamb comes in in ,february4 ,poultry is in the greatest perfection1 when it is in the greatest plenty1 which it is about ,september4 #ca;,chickens come in the beginning of ,april1 but they may be had all the year round4 ,fowls are dearest in ,april1 ,may1 and ,june1 but they may be had all the year round1 and are cheapest in ,september1 ,october1 and ,november4 ,capons are finest at ,christmas4 ,poulards1 with eggs1 come in in ,march4 ,green ,geese come in in ,march1 and continue till ,september4 ,geese are in full season in ,september1 and continue till ,february4 ,turkey ,poults come in in ,april1 and continue till ,june4 ,turkeys are in season from ,september till ,march1 and are cheapest in ,october and ,november4 ,ducks are in season from ,june till ,february4 ,wild ,ducks1 ,widgeons1 ,teal1 ,plovers1 ,pintails1 ,larks1 ,snipes1 ,woodcocks1 from the end of ,october till the end of ,march4 ,tame ,pigeons are in season all the year1 ,wild ,pigeons from ,march till ,september4 ,pea-,fowl 7young ones7 from ,january till ,june4 ,partridges from #ast ,september till ,january4 ,pheasants from #ast ,october till ,january4 ,grouse from the #abth of ,august till ,christmas1 also ,black ,cocks and ,grey ,hens4 ,guinea ,fowls from the end of ,january till ,may2 their eggs are much more delicate than common ones4 ,hares from ,september to ,march4 ,leverets from ,march to ,september4 ,rabbits all the year round4 ,fish4 ,the seasons of ,fish frequently vary2 therefore the surest way to have it good is to confide in the honesty of respectable fishmongers2 unless1 indeed1 you are well acquainted with the several sorts1 and have frequent practice in the choosing of it4 ,no fish when out of season can be wholesome food4 ,turbot is in season from ,september to ,may4 ,fish of this kind do not all spawn at the same time2 therefore1 there are good as well as bad all the year round4 ,the finest are brought from the ,dutch coast4 ,the belly of a ,turbot #cbshould be cream coloured1 and upon pressing your finger on this part1 it should spring up4 ,a ,turbot eats the better for being kept two or three days4 ,where there is any apprehension of its not keeping1 a little salt may be sprinkled on it1 and the fish hung in a cool dry place4 ,salmon4--,this favourite fish is the most unwholesome of all4 ,it ought never to be eaten unless perfectly fresh1 and in season4 ,salmon is in season from ,christmas till ,september4 ,the ,severn ,salmon1 indeed1 is in season in ,november1 but it is then obtained only in small quantities4 ,this1 and the ,thames ,salmon1 are considered the best4 ,that which comes from ,scotland1 packed in ice1 is not so good4 ,salmon ,peel are very nice flavoured1 but much less rich than large ,salmon2 come in ,june4 ,cod is in perfection at ,christmas2 but it comes in1 generally1 in ,october2 in the months of ,february and ,march it is poor1 but in ,april and ,may it becomes finer4 ,the ,dogger ,bank ,cod are considered the best4 ,good ,cod fish are known by the yellow spots on a pure white skin4 ,in cold weather they will keep a day or two4 ,skate1 ,haddocks1 ,soles1 ,plaice1 and ,flounders are in season in ,january1 as well as ,smelts and ,prawns4 ,in ,february1 ,lobsters and ,herrings become more plentiful2 ,haddocks not in such good flavour as they were4 ,in ,march ,salmon becomes plentiful1 but is still dear4 ,and in this month the ,john ,dory comes in4 ,in ,april ,smelts and ,whiting are plentiful2 and ,mackerel and ,mullet come in2 also river ,trout4 ,in ,may ,oysters go out of season1 and ,cod becomes not so good2 excepting these1 all the fish that was in season at ,christmas1 is in perfection in this month4 ,in ,june ,salmon1 ,turbot1 ,brill1 ,skate1 ,halibut1 ,lobsters1 ,crabs1 ,prawns1 ,soles1 ,eels and ,whiting are plentiful and cheap4 ,middling sized ,lobsters are best1 and must weigh heavy to be good4 ,the best ,crabs measure about eight inches across the shoulders4 ,the silver eel is the best1 and1 next to that1 the copper-brown backed eel4 ,a humane method of putting this fish to death is to run a sharp-pointed skewer or fine knitting needle into the spinal marrow1 through the back part of the skin1 and life will instantly cease4 ,in ,july fish of all sorts plentiful1 except ,oysters1 and about at the cheapest4 ,cod not in much estimation4 #cc;,in the months of ,august and ,september1 particularly the former1 fish is considered more decidedly unwholesome than at any other time of the year1 and more especially in ,london4 ,oysters come in1 and ,turbot and ,salmon go out of season4 ,in choosing ,oysters1 natives are best2 they should be eaten as soon after they are opened as possible4 ,there are various ways of keeping and feeding oysters1 for which see ,index4 ,in ,october ,cod comes in good season1 also ,haddocks1 ,brill1 ,tench1 and every sort of shell fish4 ,in ,november most sorts of fish are to be got1 but all are dear4 ,oysters are excellent in this month4 ,fresh ,herrings from ,november to ,january4 ,river ,eels all the year4 ,red ,mullet come in ,may4 ,flounders and ,plaice in ,june4 ,sprats beginning of ,november4 ,gurnet is best in the spring4 ,sturgeon in ,june4 ,yarmouth ,mackerel from ,may till ,august4 ,vegetables4 ,artichokes are in season from ,july to ,october4 ,jerusalem ,artichokes from ,september till ,june4 ,asparagus1 forced1 may be obtained in ,january2 the natural growth1 it comes in about the middle of ,april1 and continues through ,may1 ,june1 and ,july4 ,french ,beans1 forced1 may be obtained in ,february1 of the natural growth1 the beginning of ,july2 and they continue in succession through ,august4 ,red ,beet is in season all the year4 ,scotch ,cale in ,november4 ,brocoli in ,october4 ,cabbage of most sorts in ,may1 ,june1 ,july1 and ,august4 ,cardoons from ,november till ,march4 ,carrots come in in ,may4 ,cauliflowers1 the beginning of ,june4 ,celery1 the beginning of ,september4 ,corn ,salad1 in ,may4 ,cucumbers may be forced as early as ,march2 of their natural growth they come in ,july1 and are plentiful in ,august and ,september4 #cd;,endive comes in in ,june1 and continues through the winter4 ,leeks come in in ,september1 and continue till the ,spring4 ,lettuce1 both the ,coss and the ,cabbage1 come in about ,april1 and continue to the end of ,august4 ,onions1 for keeping1 in ,august4 ,parsley1 all the year4 ,parsnips come in in ,october2 but they are not good until the frost has touched them4 ,peas1 the earliest forced1 come in about the beginning of ,may2 of their natural growth1 about the beginning of ,june1 and continue till the end of ,august4 ,potatoes1 forced1 in the beginning of ,march2 and the earliest of natural growth in ,may4 ,radishes1 about the beginning of ,march4 ,small ,salad1 in ,may and ,june2 but may be had all the year4 ,salsify and ,scorzonera1 in ,july and ,august4 ,sea ,kale may be found as early as ,december or ,january1 but of the natural growth it comes in in ,april and ,may4 ,eschalots1 for keeping1 in ,august and three following months4 ,spring ,spinach1 in ,march1 ,april1 and three following months4 ,winter ,spinach from ,october through the winter4 ,turnips1 of the garden1 in ,may2 but the field ,turnips1 which are best1 in ,october4 #ce;,,chapter ,v4 ,,the ,,kitchen4 ,,the benefit of a good kitchen is well known to every housekeeper1 but it is not every mistress that is aware of the importance of having a good cook4 ,i have seen kitchens which1 though fitted up with every convenience1 and certainly at considerable expense1 yet failed to send forth good dinners1 merely because the lady of the house was not happy in her choice of a cook4 ,i do not in the least admire gourmands1 or gourmandism2 and yet ,i would be more particular in selecting the servant who is to perform the business of preparing the food of the family1 than ,i should deem it necessary to be in selecting any of the other servants4 ,in large establishments there is a greater quantity of cookery to be performed1 and1 consequently1 a greater quantity of waste is likely to be caused by unskilful cooks1 than there can be in small families2 but even in the latter considerable waste may be the consequence of saving a few pounds a year in the wages of a cook4 ,an experienced cook knows the value of the articles submitted to her care2 and she knows how to turn many things to account which a person unacquainted with cooking would throw away4 ,a good cook knows how to convert the remains of one dinner into various dishes to form the greater part of another dinner2 and she will1 also1 be more capable than the other of forwarding her mistress's charitable intentions2 for her capability in cooking will enable her to take advantage of everything which can be spared from the consumption of the family1 to be converted into nourishing food for the poor1 for those of her own class who have not the comfort of a home such as she herself enjoys4 ,the cook who knows how to preserve the pot-liquor of fresh meat to make soup1 will1 whenever she boils mutton1 fowls1 or rabbits1 c41 c41 carefully scum it1 and1 by adding peas1 other vegetables1 or crusts of bread1 and proper seasonings1 make some tolerable soup for poor #cfpeople1 out of materials which would otherwise be thrown away4 ,to be a good cook she must take pleasure in her occupation2 for the requisite painstaking cannot be expected from a person who dislikes the fire1 or who entertains a disgust for the various processes necessary to convert meat into savoury dishes4 ,but a cook who takes pride in sending a dinner well dressed to table1 may be depended upon1 and that is of great importance to the mistress of a house3 for though ,englishmen may not be such connoisseurs in eating as ,frenchmen1 ,i question whether ,french husbands are more dissatisfied with a badly-cooked dinner than ,english husbands are4 ,dr4 ,,kitchener observes1 ,god sends us victuals1 but who sends us cooks8 ,and the observation is not confined to the ,doctor1 for the walls of many a dining-room have echoed it1 to the great discomfiture of the lady presiding at the head of the table4 ,ladies might1 if they would1 be obliged to confess that many ill humours had been occasioned by either under or over roasted meat1 cold plates1 or blunt knives2 and perhaps these are grounds for complaint4 ,of the same importance as the cooking is neatness in serving the dinner1 for there is a vast difference in its appearance if neatly and properly arranged in hot dishes1 the vegetables and sauces suitable to the meat1 and hot--there is a vast difference between a dinner so served1 and one a part of which is either too much or too little cooked1 the meat parting from the bone in one case1 or looking as if barely warmed through in the other case2 the gravy chilled and turning to grease1 some of the vegetables watery1 and others crisped1 while the edges of the dishes are slopped1 and the block-tin covers look dull4 ,a leg of mutton or piece of beef1 either boiled or roasted--so commonly the dinner of a plain-living family--requires as much skill and nicety as the most complicated made dishes2 and a plain dinner well cooked and served is as tempting to the appetite as it is creditable to the mistress of the house1 who invariably suffers in the estimation of her guests for the want of ability in her servants4 ,the elegance of the drawing-room they have just left is forgotten by those who are suffocating from the over-peppered soup2 and the coldness of the plate on which is handed a piece of turbot bearing a reddish hue1 may hold a place in the memory of a visitor1 to #cgthe total obliteration of the winning graces1 and agreeable conversation1 of the lady at the head of the table4 ,it is impossible to give particular directions for fitting up a kitchen1 because so much must depend upon the number of servants1 and upon what is required in the way of cookery4 ,it was the fashion formerly to adorn it with a quantity of copper saucepans1 stewpans1 c41 c41 very expensive1 and troublesome to keep clean4 ,many of these articles1 which were regularly scoured once a week1 were not1 perhaps1 used once in the year4 ,a young lady ought1 if she has a good cook1 to be guided by her1 in some measure1 in the purchase of kitchen utensils2 for the accommodation of the cook1 if she be a reasonable person1 ought to be consulted4 ,but1 where there is no kitchen-maid to clean them1 the fewer coppers and tins the better4 ,it is the best plan to buy1 at first1 only just enough for use1 and to replace these with new ones as they wear out2 but all stewpans1 saucepans1 frying-pans1 c41 c41 should be kept in good order--that is to say1 clean and in good repair4 ,some of the best cooks say that iron and block tin answer every purpose4 ,there is an useful1 but somewhat expensive1 article1 called the ,bain-marie1 for heating made dishes and soups1 and keeping them hot for any length of time1 without over-cooking them4 ,a ,bain-marie will be found very useful to persons who are in the habit of having made dishes4 ,a braising kettle and a stock-pot also2 and two or three cast-iron ,digesters1 of from one to two gallons1 for soups and gravies4 ,saucepans should be washed and scoured as soon as possible after they have been used3 wood ashes1 or very fine sand1 may be used4 ,they should be rinsed in clean water1 wiped dry 7or they will rust71 and then be turned down on a clean shelf4 ,the upper rim may be kept bright1 but it seems labour lost to scour that part where the fire reaches2 besides which1 the more they are scoured the more quickly they wear out4 ,copper utensils must be well tinned1 or they become poisonous4 ,never allow anything to be put by in a copper vessel2 but the fatal consequences of neglect in this particular are too well known for it to be necessary here to say much in the way of caution4 ,the fire-place is a matter of great importance4 ,i have not witnessed the operations of many of the steam cooking apparatuses1 which the last thirty years have produced1 but #chthe few ,i have seen do not give me satisfaction4 ,it is certainly desirable that every possible saving should be made in the consumption of coals2 but it is not possible to have cooking in perfection1 without a proper degree of heat2 and1 as far as my observation has gone1 meat cannot be well roasted unless before a good fire4 ,i should save in many things rather than in coals2 and am often puzzled to account for the false economy which leads persons to be sparing of their fuel1 whilst they are lavish in other things infinitely less essential4 ,a cook has many trials of her temper1 but none so difficult to bear as the annoyance of a bad fire2 for she cannot cook her dinner well1 however much she may fret herself in the endeavour2 and the waste caused by spoiling meat1 fish1 poultry1 game1 c41 is scarcely made up for by saving a few shillings in coals4 ,economy in fuel is so popular1 that every species of invention is resorted to1 in order to go without fire2 and the price of coals is talked of in a fine drawing room1 where the shivering guest turns1 and often in vain1 to seek comfort from the fire1 which1 alas6 the brightly polished grate does not contain4 ,the beauty of the cold marble structure which rises above it1 and is reflected in the opposite mirror1 is a poor compensation for the want of warmth4 ,i advise young housekeepers to bear in mind1 that of the many things which may be saved in a house1 without lessening its comforts1 firing is not one4 ,it is best to lay in coals in the month of ,august or ,september1 to last until the spring4 ,they should be of the best kind2 paid for in ready money1 to prevent an additional charge for credit4 ,the first year of housekeeping will give a pretty correct average to go by3 and then the consumption should be watched1 but not too rigidly4 ,to return to the fire-place4--,perhaps there is no apparatus more convenient for a family of moderate style of living than the common kitchen range1 that which has a boiler for hot water on one side1 and an oven on the other side4 ,it is a great convenience to have a constant supply of hot water1 and an advantage to possess the means of baking a pie1 pudding1 or cake2 and this may always be done1 when there is a large fire for boiling or roasting4 ,there is a great difference in the construction of these little ovens4 ,we have had several1 and only three which #ci;answered2 and these were all1 ,i believe1 by different makers4--,a ,hot plate is also an excellent thing1 as it requires but little fire to keep it sufficiently hot for any thing requiring gradual cooking2 and is convenient for making preserves1 which should never be exposed to the fierceness of a fire4 ,the charcoal stoves are useful1 and so easily constructed that a kitchen should not be without one4 ,there is a very nice thing1 called a ,dutch ,stove1 but ,i do not know whether it is much in use in ,england4 ,on a rather solid frame-work1 with four legs1 about a foot from the ground1 is raised a round brick-work1 open at the top sufficiently deep to receive charcoal1 and in the front1 a little place to take out the ashes2 on the top is a trivet1 upon which the stew-pan1 or preserving-pan1 or whatever it may be1 is placed4 ,this is easily moved about1 and in the summer could be placed anywhere in the cool1 and would1 therefore1 be very convenient for making preserves4--,where there is much cooking1 a ,steamer is convenient2 it may be attached to the boiler of the range4 ,i have seen lamb and mutton which had been steamed1 and which in appearance was more delicate than when boiled1 and equally well flavoured4 ,but there is an uncertainty in cooking meat by steam1 and1 besides1 there is no liquor for soup4 ,puddings cook well by steam4--,the ,jack is an article of great consequence1 and also a troublesome one1 being frequently out of repair4 ,a ,bottle-jack answers very well for a small family2 and where there is a good meat screen 7which is indispensable71 a stout nail and a skein of worsted will1 provided the cook be not called away from the kitchen1 be found to answer the purpose of a spit4 ,there are now so many excellent weighing-machines1 of simple construction1 that there ought to be one in every kitchen1 to weigh joints of meat as they come from the butcher1 and this will enable the cook to weigh flour1 butter1 sugar1 spices1 c41 c4 ,the cook should be allowed a sufficiency of kitchen cloths and brushes1 suitable to her work4 ,plates and dishes will not look clear and bright unless rinsed in clean water1 after they are washed1 then drained1 and wiped dry with a cloth which is not greasy4 ,a handful of bran in the water will produce a fine polish on crockery ware4 #dj;,as they do not cost much1 there need be no hesitation to allow plenty of jelly-bags1 straining cloths1 tapes1 c4 c4 ,these should be very clean1 and scalded in hot water before they are used4 ,there should be a table in the middle of the kitchen1 or so situated as not to be exposed to a current of air1 to arrange the dishes upon1 that blunders may not be committed in placing them upon the dining-table4 ,much of the pleasure which the lady at the head of her table may feel at seeing her guests around her1 is destroyed by the awkward mistakes of servants in waiting2 who1 when they discover that they have done wrong1 frequently become too frightened and confused to repair the error they have committed4 ,the cook in a small family should have charge of the beer2 and where there are no men servants1 it should be rather good than weak1 for the better in quality1 the more care will be taken of it4 ,when more is drawn than is wanted1 a burnt crust will keep it fresh from one meal to another1 but for a longer time it should be put into a bottle1 and corked close2 it would be well for the cook to keep a few different sized bottles1 so that the beer may not stand to become flat before she bottle it4 ,a clock1 in or near the kitchen1 will tend to promote punctuality4 ,but the lady herself should see to its being regulated1 or this piece of furniture may do more harm than good4 ,there is nothing fitter to be under lock and key than the clock1 for1 however true to time1 when not interfered with1 it is often made to bear false testimony4 ,that good understanding which sometimes subsists between the clock and the cook1 and which is brought about by the instrumentality of a broom-handle1 or some such magic1 should be noted by every prudent housekeeper as one of the things to be guarded against4 ,the kitchen chimney should be frequently swept2 besides which1 the cook should1 once or twice a week1 sweep it as far as she can reach2 for where there are large fires in old houses1 accidents sometimes occur2 and the falling of ever so little soot will sometimes spoil a dinner4 ,every lady ought to make a receipt-book for herself4 ,neither my receipts nor those of any cookery book can be supposed to give equal satisfaction to every palate4 ,after #daperforming any piece of cookery according to the directions given in a book1 a person of common intelligence would be able to discover whatever was displeasing to the taste1 and easily alter the receipt1 and so enter it in her own book that the cook could not err in following it4 ,this plan would be found to save much trouble4 ,as soon after breakfast as she conveniently can1 the mistress of a house should repair to the kitchen2 which ought to be swept1 the fire-place cleaned1 tea-kettles1 coffee-pots1 and anything else used in preparing the breakfast1 put in their appropriate places1 and the cook ready to receive her orders for the day4 ,without being parsimonious1 the mistress should see1 with her own eyes1 every morning1 whatever cold meat1 remains of pastry1 bread1 butter1 c41 c41 there may be in the larder1 that she may be able to judge of the additional provision required4 ,having done that1 she should proceed to the store-room1 to give the cook1 the housemaid1 and others1 such stores as they may require for the day4 ,this will occupy but very little time1 if done regularly every morning2 and having done this1 she should proceed to make her purchases at once1 lest visitors1 or any accidental circumstance1 cause her to be late in her marketing1 and so derange the regularity of the dinner hour1 the servants' work1 c41 c4 ,many ladies1 in consequence of their own ill health1 or that of their children1 are compelled to employ their servants to market for them2 but when they can avoid doing so it is better4 ,i do not say this from a suspicion that either tradespeople or servants are always likely to take advantage of an opportunity to impose upon their customers or their employers1 but because this important part of household management ought to be conducted by some one of the family1 who must necessarily be more interested in it than servants can be4 ,besides1 more judgment is required in marketing than all servants possess4 ,a servant1 for instance1 is sent to a fishmonger's for a certain quantity of fish1 and she obeys the order given her and brings home the fish1 but at a higher price1 perhaps1 than her mistress expected4 ,now if the lady had gone herself1 and found that the weather1 or any other circumstance1 had raised the price of fish for that day1 she would probably have made a less expensive one suit her purpose1 or turned to the ,butcher or ,poulterer to supply her table4 #db;,also it is a hindrance to a servant to be sent here and there during the early part of the day1 not to mention the benefit which the lady of the house would derive by being compelled to be out of doors1 and in exercise1 for even a short time1 every day4 ,although ,i like ,french cookery1 ,i am not sufficiently acquainted with the interior of ,french kitchens to know whether we should improve in the fitting up of ours by imitating our neighbours4 ,when ,i was abroad1 and had opportunities of informing myself upon this subject1 ,i had not the present work in contemplation4 ,and though it is the object of travellers in general to inquire into almost every thing while passing through a foreign country1 it happened once to me to meet with so much discouragement1 when prying into the culinary department of a large ,hotel in the south of ,france1 that ,i hesitated to enter a foreign kitchen again4 ,i was then on the way to ,italy1 and from what was afterwards told me respecting the kitchens of the latter country1 ,i have reason to think that my resolution was not unwise1 since1 had it been overcome by fresh curiosity1 ,i might have been induced to starve from too intimate knowledge of the mode in which the dishes of our table were prepared4 ,we had1 at the hotel ,i am speaking of1 fared sumptuously for three days4 ,there were1 among other things1 the finest poultry and the most delicate pastry imaginable4 ,but some chicken broth was wanted for an invalid of our party1 and the landlord suggested that if ,mademoiselle would herself give directions to the cook1 the broth might1 perhaps1 be the better made2 and he went1 accordingly1 to announce my intended visit to the important person who commanded in the kitchen4 ,upon receiving intimation that all was ready1 ,i descended1 and was introduced to the said cook1 who met me at the door of a large1 lofty1 vaulted apartment1 the walls of which were black1 not from any effect of antiquity1 but from those of modern smoke1 and decorated with a variety of copper utensils1 all nearly as black on their outsides as the walls on which they hung4 ,of what hue their insides might be ,i did not ascertain2 and1 at the moment1 my attention was suddenly diverted by the cook1 who1 begging me to be seated1 placed a chair by the side of a large1 wild-looking fire-place4 ,i had not expected to see a tall1 thin and bony1 or a short and #dc;fat woman1 like the cook of an ,english kitchen2 ,i imagined a man1 somewhat advanced in age1 and retaining some traces of the ancien regime1 with large features and a small body1 with grizzly and half-powdered hair1 and1 perhaps1 a pigtail2 at all events1 with slippers down at heel1 hands unclean1 and a large snuff-box4 ,it was1 therefore1 not without surprise that ,i found the very contrary of this in the personage who1 dressed in a white apron1 white sleeves1 and white night cap of unexceptionable cleanness1 and bowing with a grace that would have done credit to the most accomplished petit matre of the last century1 proceeded to relate how he had been instructed in the art of making chicken broth by an ,english ,miledi1 who in passing into ,italy for the benefit of her health1 had staid some weeks at the ,hotel de l',europe4 ,his detail of the process of broth-making was minute1 and no doubt scientific1 but unhappily for the narrator1 it was interrupted by his producing a delicate white fowl1 which he without ceremony laid on the kitchen table1 which stood in the middle of the room1 and rivalled the very walls themselves in blackness4 ,i was assured1 by the first glance at this table1 by reason of the fragments of fish1 fowl1 and pastry1 strewed over it1 that the same piece of furniture served every purpose of chopping-block and paste-board4 ,when1 therefore1 under these circumstances1 ,i saw the preparation for the broth just going to commence1 the exclamation of ,dirty pigs6 was making its way to my lips1 and ,i1 in order to avoid outraging the ears of ,french politeness1 in the spot of all ,france most famous for the romantic1 made the best of my way out of the kitchen1 and endeavoured1 when the next dinner-time arrived1 to forget that ,i had ever seen it4 ,whenever afterwards the figure of this black table appeared to my fancy1 like a spectre rising to warn me against tasteful and delicate looking entremets1 ,i strove to forget the reality2 but ,i never recovered the feeling of perfect security in what ,i was about to eat until the sea again rolled between me and the kitchen of the ,hotel de l',europe1 and ,i again actually saw the clear bright fire1 the whitened hearth1 the yellow-ochred walls1 the polished tins1 the clean-scrubbed tables and chairs1 and the white dresser cloths1 of the kitchen1 such as ,i had always been used to see at my own home4 #dd;,,chapter ,,vi4 ,,jointing1 ,,trussing1 ,,and ,,carving4 ,below will be found the figures of the five larger animals1 followed by a reference to each1 by which the reader1 who is not already experienced1 may observe the names of all the principal joints1 as well as the part of the animal from which the joint is cut4 ,no book that ,i am acquainted with1 except that of ,,mrs4 ,,rundell1 has taken any notice of this subject1 though it is a matter of considerable importance1 and one as to which many a young housekeeper often wishes for information4 ,venison4 ,illustration #a4 ,shoulder4 #b4 ,neck4 #c4 ,haunch4 #d4 ,breast4 #e4 ,scrag4 #de;,beef4 ,illustration #a4 ,sirloin4 #b4 ,rump4 #c4 ,edge ,bone4 #d4 ,buttock4 #e4 ,mouse ,buttock4 #f4 ,leg4 #g4 ,thick ,flank4 #h4 ,veiny ,piece4 #i4 ,thin ,flank4 #aj4 ,fore ,rib3 #g ,ribs4 #aa4 ,middle ,rib3 #d ,ribs4 #ab4 ,chuck ,rib3 #b ,ribs4 #ac4 ,brisket4 #ad4 ,shoulder1 or ,leg of ,mutton ,piece4 #ae4 ,clod4 #af4 ,neck1 or ,sticking ,piece4 #ag4 ,shin4 #ah4 ,cheek4 ,mutton4 ,illustration #a4 ,leg4 #b4 ,shoulder4 #c4 ,loin1 ,best ,end4 #d4 ,loin1 ,chump ,end4 #e4 ,neck1 ,best ,end4 #f4 ,breast4 #g4 ,neck1 ,scrag ,end4 ,note4 ,a ,chine is two ,loins2 and a ,saddle is two ,loins1 and two ,necks of the ,best ,end4 #df,veal4 ,illustration #a4 ,loin1 ,best ,end4 #b4 ,fillet4 #c4 ,loin1 ,chump ,end4 #d4 ,hind ,knuckle4 #e4 ,neck1 ,best ,end4 #f4 ,breast1 ,best ,end4 #g4 ,blade ,bone1 or ,oyster-part4 #h4 ,fore ,knuckle4 #i4 ,breast1 ,brisket ,end4 #aj4 ,neck1 ,scrag ,end4 ,pork4 ,illustration #a4 ,leg4 #b4 ,hind ,loin4 #c4 ,fore ,loin4 #d4 ,spare ,rib4 #e4 ,hand4 #f4 ,belly or ,spring4 #dg;,cod's ,head4--,,fig4 #a4 ,illustration ,cod's ,head 7,fig4 #a7 is a dish in carving which you have nothing to study beyond that preference for particular parts of the fish which some persons entertain4 ,the solid parts are helped by cutting through with the fish trowel from a to b and from c to d1 and so on1 from the jaw-bone to the further end of the shoulder4 ,the sound lies on the inside1 and to obtain this1 you must raise up the thin part of the fish1 near the letter e4--,this dish never looks so well as when served dry1 and the fish on a napkin neatly folded1 and garnished with sprigs of parsley4 ,haunch of ,venison4--,,fig4 #b4 ,illustration ,haunch of ,venison is cut 7as in ,fig4 #b47 first in the line a #dhto b4 ,this first cut is the means of getting much of the gravy of the joint4 ,then turning the dish longwise towards him1 the carver should put the knife in at c1 and cut1 as deep as the bone will allow1 to d1 and take out slices on either side of the line in this direction4 ,the fat of venison becomes cold so very rapidly1 that it is advisable1 when convenient1 to have some means of giving it renewed warmth after the joint comes to table4 ,for this purpose1 some use water plates1 which have the effect of rendering the meat infinitely nicer than it would be in a half chilled state4 ,haunch of ,mutton is carved in the same way as ,venison4 ,saddle of ,mutton4--,,fig4 #c4 ,illustration ,saddle of ,mutton4 ,this is prepared for roasting as in ,fig4 #c1 the tail being split in two1 each half twisted back1 and skewered1 with one of the kidneys enclosed4 ,you carve this by cutting1 in straight lines1 on each side of the backbone1 as from a to b1 from c to d4 ,if the saddle be a fine one1 there will be fat on every part of it2 but there is always more on the sides 7ee7 than in the centre4 #di;,edge ,bone of ,beef4--,,fig4 #d4 ,illustration ,edge ,bone of ,beef1 like the ,round of ,beef1 is easily carved4 ,but care should be taken1 with both of these1 to carve neatly2 for if the meat be cut in thick slices or in pieces of awkward shape1 the effect will be both to cause waste and to render the dish1 while it lasts1 uninviting4 ,cut slices1 as thin as you please1 from a to b 7,fig4 #d74 ,the best part of the fat will be found on one side of the meat1 from about c to d4 ,the most delicate is at c4 ,fore ,quarter of ,lamb4--,,fig4 #e4 ,illustration ,fore ,quarter of ,lamb is first to be cut so as to divide the shoulder from the rest of the quarter1 which is called #ejthe target4 ,for this purpose1 put the fork firmly into the shoulder joint1 and then cut underneath the blade-bone beginning at a 7,fig4 #e71 and continue all round in the direction of a circular line1 and pretty close to the under part of the blade-bone4 ,some people like to cut the shoulder large1 while others take off no more meat with it than is barely necessary to remove the blade-bone4 ,it is most convenient to place the shoulder on a separate dish4 ,this is carved in the same way as the shoulder of mutton4 7,see ,fig4 #g47 ,when the shoulder is removed1 a lemon may be squeezed over that part of the remainder of the joint where the knife had passed3 this gives a flavour to the meat which is generally approved4--,then1 proceed to cut completely through from b to c1 following the line across the bones as cracked by the butcher2 and this will divide the ribs 7d7 from the brisket 7e74 ,tastes vary in giving preference to the ribs or to the brisket4 ,leg of ,mutton4--,,fig4 #f4 ,illustration ,leg of ,mutton1 either boiled or roasted1 is carved as in ,fig4 #f4 ,you begin1 by taking slices from the most meaty part1 which is done by making cuts straight across the joint1 and quite down to the bone 7a1 b71 and thus continuing on towards the thick end1 till you come to c1 the cramp-bone 7or1 as some call it1 the edge-bone74 ,some #eamutton is superfluously fat on every part of the leg4 ,the most delicate fat1 however1 is always that which is attached to the outside1 about the thick end4 ,after cutting as above directed1 turn the joint over1 and cut longwise the leg1 as with a haunch of venison 7see ,fig4 #a74 ,some people like the knuckle1 that part which lies to the right of b1 though this is always the driest and the leanest4 ,a few nice slices may be taken at d1 by cutting across that end3 these are not juicy1 but the grain of the meat is fine2 and here there is also some nice fat4 ,shoulder of ,mutton4--,,fig4 #g4 ,illustration ,shoulder of ,mutton4--,cut first from a to b 7,fig4 #g7 as deep as the bone will permit1 and take out slices on each side of this line4 ,then cut in a line with and on both sides of the ridges of the blade-bone1 which will be found running in the direction c to d4 ,the meat of this part is some of the most delicate1 but there is not much of it4 ,you may get some nice slices between e and f1 though these will sometimes be very fat4 ,turn the joint over1 and take slices from the flat surface of the under part3 these are the coarsest1 yet some think the best4--,in small families it is sometimes the practice to cut the under side while hot2 this leaves the joint better looking for the next day4 #eb;,ham4--,,fig4 #h4 ,illustration ,ham is generally cut by making a deep incision across the top of it1 as from a to b1 and down to the bone4 ,those who like the knuckle end1 which is the most lean and dry1 may cut towards c2 but the prime part of the ham is that between a and the thick end4 ,some prefer carving hams with a more slanting cut1 beginning in a direction as from a to c1 and so continuing throughout to the thick end4 ,the slanting mode is1 however1 apt to be very wasteful1 unless the carver be careful not to take away too much fat in proportion to the lean4 ,sucking ,pig should always be cut up by the cook2 at least1 the principal parts should be divided before the dish is served4 ,first1 take off the head immediately behind the ears3 then cut the body in two1 by carrying the knife quite through from the neck to the tail4 ,the legs and the shoulders must next be removed from the sides1 and each of them cut in two at their respective joints4 ,the sides may either be sent to table whole1 or cut up3 if the latter1 separate the whole length of each side into three or four pieces4 ,the head should be split in two1 and the lower jaws divided from the upper part of it2 let the ears be cut off4 ,in serving1 a neat cook will take care to arrange the different parts thus separated so that they may appear1 upon the dish1 as little uneven and confused as possible4 ,the sides1 whether whole or in several pieces1 should be laid parallel with each other2 the legs and #ecshoulders on the outer side of these1 and opposite to the parts to which they have respectively belonged2 and the portions of the head1 and the ears1 may be placed1 some at one end1 and some at the other end1 or1 as taste may suggest1 at the sides of the dish4 ,hare1 or ,rabbit1 for ,roasting4--,,fig4 #i4 ,illustration ,hare1 or ,rabbit1 for ,roasting1 is prepared for the spit as in ,fig4 #i4--,to carve3 begin by cutting through near to the back-bone1 from a to b2 then make a corresponding cut on the other side of the back-bone2 leaving the back and the head in one distinct piece4 ,cut off the legs at the hip joint 7e71 and take off the wing nearly as you would the wing of a bird1 carrying the knife round the circular line 7c74 ,the ribs are of little importance1 as they are bare of meat4 ,divide the back into three or four portions1 as pointed out by the letters f g h4 ,the head is then to be cut off1 and the lower jaws divided from the upper4 ,by splitting the upper part of the head in the middle you have the brains1 which are prized by epicures4 ,the comparative goodness of different parts of a hare1 will depend much on the age1 and also upon the cooking4 ,the back and the legs are always the best4 ,the wing of a young hare is nice2 but this is not so good in an old one1 and particularly if it be not thoroughly well done4 ,the carving of a rabbit is pretty much the same as that of a hare3 there is much less difficulty1 however1 with the former2 and it would always save a good deal of trouble1 as well as delay1 if hares which are not quite young were sent to table already cut up4 #ed,rabbit1 for ,boiling4--,,fig4 #aj4 ,illustration ,rabbit1 for ,boiling1 should be trussed1 according to the newest fashion1 as in ,fig4 #aj4 ,cut off the ears close to the head1 and cut off the feet at the foot-joint4 ,cut off the tail4 ,then make an incision on each side of the backbone1 at the rump-end1 about an inch and a half long4 ,this will enable you to stretch the legs further towards the head4 ,bring the wings as close to the body as you can1 and bring the legs close to the outside of the wings4 ,the head should be bent round to one side1 in order that1 by running one skewer through the legs1 wings and mouth1 you may thus secure all and have the rabbit completely and compactly trussed4 ,turkey1 for ,roasting4--,,fig4 #aa4 ,illustration ,turkey for ,roasting1 is sometimes trussed with the feet on2 and it is sometimes brought to table with the head as #eewell as the feet4 ,but such trussing is exceedingly ugly1 and altogether unworthy of a good cook4 ,the manner here described 7see ,fig4 #aa7 is the most approved4 ,if the breast-bone be sharp1 it should be beaten down1 to make the bird appear as plump as possible4--,see ,carving1 in observations on ,fig4 #ae4 ,goose4--,,fig4 #ab4 ,illustration ,goose4--,for ,carving1 see observations on ,fig4 #ae4 ,fowls1 for ,roasting4 ,illustration3 ,,fig4 #ac4 ,illustration3 ,,fig4 #ad4 ,fowls1 for ,roasting4--,the most modern way of trussing these is as in ,figs4 #ac and #ad4 ,if it be but a chicken1 or a small fowl1 a single skewer through the wings1 and the legs simply tied1 as in ,fig4 #ad1 will be sufficient4 ,but a large fowl is best kept in shape by the other method 7,fig4 #ac74--,see ,carving1 in observations on ,fig4 #ae4 #ef,turkey or ,fowl for ,boiling4--,,fig4 #ae4 ,illustration ,turkey or ,fowl1 for ,boiling4--,for boiling1 turkeys and fowls should1 according to the newest fashion1 both be trussed in the same way4 ,there is nothing peculiar in this way1 excepting as to the legs1 which are to be trussed within the apron4 ,to do this1 the cook must first cut off the feet1 and then1 putting her fingers into the inside of the fowl1 separate the skin of the leg from the flesh1 all the way to the extreme joint4 ,the leg1 being drawn back1 will thus remain1 as it were1 in a bag1 within the apron2 and1 if this be properly done1 there need be no other break in the skin than what has been occasioned at the joint by cutting the feet4 ,if it be a turkey1 or a large fowl1 the form may be better preserved1 by putting a skewer through the legs as well as through the wings 7see ,fig4 #ae74 ,but with small fowls there needs no skewer for the legs4 ,all skewers used in trussing should be taken out before the dish comes to table4 ,to carve fowls1 turkeys1 c41 see ,fig4 #ae4 ,begin by taking off the wings1 cutting from a to b1 c to d4 ,next the legs1 putting your knife in at f f4 ,then1 if it be a large bird1 you will help slices from the breast 7e e74 ,but with the smaller birds1 as chickens1 partridges1 c41 a considerable portion of the breast should come off with the wing1 and then there is not enough left to spare any thing more from the breast-bone4 ,the merry-thought1 situated at the point of the breast-bone1 is taken off by cutting straight across at h h4 ,in helping1 recollect that the liver-wing is #eg;commonly thought more of than the other4 ,the breast-bone is divided from the back by simply cutting through the ribs on each side of the fowl4 ,the neck-bones are at g g2 but for these see ,fig4 #af1 and the directions for carving the back4 ,back of a ,fowl4--,,fig4 #af4 ,illustration ,rest your knife firmly on the centre of the back1 at the same time turning either end up with your fork1 and this part will easily break in two at a b4 ,the side-bones are at c d2 and to remove these1 some people put the point of the knife in at midway the line1 just opposite to c d2 others at the rump end of the bones e f4 ,the neck-bones 7at g h7 are the most difficult part of the task4 ,these must be taken off before the breast is divided from the back2 they adhere very closely1 and require the knife to be held firmly on the body of the fowl1 while the fork is employed to twist them off4 ,duck4--,,fig4 #ag4 ,illustration3 ,breast4 ,illustration3 ,back4 ,duck4--,this should be trussed as in ,fig4 #ag4 ,the leg is #ehtwisted at the joint1 and the feet 7with the claws only cut off7 are turned over1 and so brought to lie flat on the rump4--,for ,carving1 see observations on ,fig4 #ae4 ,pheasant4--,,fig4 #ah4 ,illustration ,partridge4--,,fig4 #ai4 ,illustration ,pheasant and ,partridge4--,these two are trussed nearly in one way1 as in ,figs4 #ah and #ai1 excepting1 that the legs of the partridge are raised1 and tied together over the apron1 crossing each other4 ,for ,carving1 see observations on ,fig4 #ae4 #ei;,,chapter ,,vii4 ,,boiling4 ,,there is no branch of cookery which requires more nicety than plain boiling1 though1 from its simplicity1 some cooks think it does not4 ,they think that to put a piece of meat into water1 and to make that boil for a given length of time1 is all that is needful2 but it is not so4 ,to boil a leg of mutton1 or a fowl1 properly1 requires as much care as to compound a made dish4 ,meat which is poor and tough cannot be made tender and fine flavoured by boiling2 but that which was1 to all appearance1 very fine meat before it was put into the pot1 has often been taken out really good for nothing4 ,and many a ,butcher and ,poulterer have been blamed1 when the fault was not theirs4 ,meat should be put into cold water1 enough to keep it well covered4 ,the longer in reason it is coming to a boil1 the better1 as a gradual heating produces tenderness1 and causes a separation from the meat of the grosser particles1 which rise in the shape of scum to the surface1 and which should be carefully taken off4 ,the finest leg of mutton must be disgusting1 if garnished with flakes of black scum4 ,care should be taken to watch the first moment of the scum's appearing in order to remove it1 and then1 by throwing in a little salt1 the remainder will be caused to rise2 and if the fast boiling of the water render the scumming difficult1 pour in a very little cold water4 ,the practice of boiling meat1 such as poultry1 veal1 and lamb1 in floured cloths1 to keep it white1 must have been the invention of lazy cooks1 if not of tasteless and extravagant housewives2 for the meat is rendered less juicy1 and the liquor in which it has been boiled1 so good for broth or gravy1 must be lost4 ,when the pot has been well scummed1 and no more scum to be seen1 set in such a situation on1 or by1 the fire1 that it may continue to boil gently and regularly1 for the time required2 and see that it do not stop boiling #fj;altogether at one time1 and then be hurried to a wallop at another time1 for this dries up the juices1 hardens the meat1 and tears it4 ,a kettle of boiling water should be at hand1 in order to replenish the pot1 as the quantity diminishes1 taking heed not to exceed the original quantity1 namely1 enough to cover the meat1 for the less water1 the better the broth will be4 ,salted meat1 if very salt1 and all smoked meat1 should be washed1 and in some cases1 soaked before it is boiled4 ,if too little salted1 it must not be either washed or scraped1 and may be put on to boil in water a little heated1 because a slow process would help to freshen it4 ,no positive rule can be given for the time required to boil meat1 any more than to roast1 for much depends on its freshness1 and a piece of solid meat requires a longer time to boil than a joint of equal weight but of less thickness4 ,salted and smoked meat require longer boiling than fresh meat1 veal longer than beef1 mutton1 or lamb2 and pork1 though ever so little salted1 still longer than veal4 ,a leg of mutton which has hung long will boil in less time than one which is quite or nearly fresh2 but then the former ought not to be boiled at all1 but roasted1 for the fire takes away mustiness1 and all the impurities with which the boiling water would only tend still more to impregnate the meat4 ,a quarter of an hour1 and a quart of water1 to every pound of meat1 is the rule of boiling1 but practice must teach this1 as well as many other important parts of culinary science4 ,by a little care and attention1 a cook will soon gain sufficient experience to preserve her from the risk of sending a joint to table too little1 or too much done4 ,when meat is sufficiently boiled1 take it up directly2 and if it have to wait1 stand it over the pot it was cooked in1 to keep it hot2 remaining in the water will sodden it4 ,the next thing for consideration1 after that of cooking the meat properly1 is the turning to account the liquor in which it is boiled4 ,this1 be the meat what it may1 is good as a foundation for ,soups or ,gravies unless it be the liquor of ham or bacon1 and that can only be used in small quantities1 to flavour4 ,the liquor of pork makes good pease soup4 ,when such liquor is not wanted for the family1 it may always1 at a trifling expense1 be converted #fa;into wholesome and nourishing food for the poor4 7,see cookery for the poor47 ,round of ,beef4 ,if too large a joint to dress whole1 for a small family1 or where cold meat is not liked1 it may be cut into two or even three pieces1 taking care to give to each piece a due portion of fat2 skewer it up tightly1 of a good shape1 then bind it with strong coarse tape1 or strips of linen4 ,the vessel roomy1 the beef placed on a fish drainer 7as should all large joints71 and care taken to keep it covered with water4 ,three hours for a piece of #ab lbs4 ,about three hours and a half to #af lbs41 and so on1 in proportion4 ,put in carrots and turnips two hours after the meat4 ,see that there be no scum left on1 before you send it to table4 ,garnish with sliced carrots1 and serve mashed turnips or greens1 in a separate dish4 ,also dumplings1 if approved4 ,the whole round1 if #cj lbs4 weight1 will require to boil five hours4 ,but remember1 that the boiling should be only steady simmering4 ,place the vessel over the fire1 that the water may come to a boil2 then draw it to the side1 and never let it cease to simmer4 ,have a kettle of boiling water by the side1 to fill up with4 ,edge ,bone of ,beef4 ,one of #bj lbs4 weight will require to boil three hours and a half4 ,one of #aj lbs4 weight will be done in two hours4 ,the soft fat is best hot1 the hard fat cold4 ,brisket of ,beef4 ,this being a long1 awkward joint1 may be cut in two2 it requires longer boiling than the edge bone2 five hours not too much for a large piece4 7,see ,beef to ,press47 ,for ,bouilli and other ways of cooking beef1 see the ,index4 ,leg of ,mutton4 ,this joint should be kept from two days to a week4 ,cut out the pipe1 and carefully wipe the meat to clear it of all #fbmustiness4 ,chop but a very small piece off the shank4 ,boil carrots and turnips with it if you like1 but the former will not improve the colour2 and do not put them in before the pot has been carefully scummed4 ,a leg of #i lbs4 will take three hours slow boiling4 ,garnish with slices of carrot1 or a rim of mashed turnip4 ,serve caper sauce in a boat4 ,walnut also is good1 in place of capers4 ,if chickens or a fowl be wanted for the same dinner1 they may boil in the same vessel with the mutton1 but not with vegetables4 ,the broth will be better for this addition4 ,if broth be wanted the same day1 put into the water1 as soon as it has been scummed1 some barley or rice1 and after it has boiled one hour and a half1 lift out the mutton and place it by the fire1 covered to keep warm2 take the lid off the pot1 and let it boil quickly till the liquor be reduced to the quantity you desire2 put in turnips and carrots1 in small pieces1 a head of celery1 and a little parsley2 return the mutton1 and boil it slowly half an hour4--,a leg of mutton1 if too large to cook at once1 may be divided into two2 roast the fillet and boil the shank4 ,or3 you may take cutlets off the large end two days running1 and then dress the shank4--,tongue is good with boiled mutton4 ,neck of ,mutton4 ,should be very much trimmed of its fat1 and1 if from #c to #e lbs4 weight1 boil slowly two hours2 it will likewise make very good broth1 as the leg4 ,garnish and serve in the same way4--,some do not cut off any of the fat1 until after it is cooked1 then pare it off1 and put it by3 this1 shred finely1 makes light pudding crust4 ,leg of ,lamb4 ,a delicate dish1 if nicely boiled1 served with parsley and butter1 and garnished with sprigs of cauliflower1 brocoli1 or spinach4 ,a dish of the latter should be served with it4 7,see in the ,index47 ,if small1 the loin may be cut into steaks1 fried1 and placed round the leg1 lightly garnished with crisped parsley2 or they may be placed round mashed potatoes1 in another dish4 ,a leg of #e lbs4 should simmer gently two hours1 counting from the time it is first put on1 in cold water4 #fc;,calf's ,head4 ,wash it well in several waters1 and soak it in warm water for a quarter of an hour1 but first take the brains out1 and having well washed1 let them soak in cold water with a little salt for an hour4 ,half the head 7without the skin71 will require gentle boiling two hours2 with the skin1 another hour4 ,put it on in cold water4 ,boil #h or #aj sage leaves1 and the same quantity in bulk of parsley1 half an hour1 then drain1 chop very fine1 and spread them on a plate4 ,scald and peel the skin off the brains1 put them into a saucepan with plenty of cold water3 when it boils1 carefully scum it1 and let it boil gently fifteen minutes2 chop the brains1 but not very fine1 and put them into a small saucepan with the parsley and sage1 also #b table-spoonsful of thin melted butter1 a little salt1 and1 if you like1 cayenne and lemon juice4 ,take the tongue out of the head1 trim off the roots1 skin and place it in the middle of a dish1 the brains round it4 ,pour parsley and butter over the head1 garnish with broiled rashers of bacon4 ,serve ham1 bacon1 or pork1 and greens4 ,save a quart of the liquor to make sauce for the hash 7which see74 ,a very good sauce for this1 eaten in ,france1 is as follows3 #b table-spoonsful of chopped eschalots1 #a of parsley1 #a of tarragon and chervil1 #a of salt1 a little pepper1 #f table-spoonsful of salad oil1 #a of vinegar3 mix well together and serve cold4 ,veal4 ,in some parts of ,england a boiled fillet is considered a delicacy4 ,it should not be large4 ,stuff it the same as for roasting 7which see71 or with the forcemeat directed for boiled turkey4 ,serve white sauce1 and garnish with slices of lemon and barberries4--,the neck is good boiled1 and eaten with parsley and butter4 ,pork4 ,this must be exceedingly well done4 ,wash and scrape a leg1 and let it lie in cold water a quarter of an hour to whiten2 put it on to boil in cold water2 do not let it boil fast1 because the knuckle will be broken to pieces1 before the thick part of the meat is done4 ,be careful to #fdtake off all the scum1 and let a leg of #g lbs4 weight simmer three hours4 ,if to eat cold1 do not cut it in the middle1 because that will allow too much gravy to be lost1 but cut from the knuckle1 and it will eat more tender4 ,peas pudding with leg of pork1 also parsnips1 carrots1 turnips or greens1 and mashed potatoes4 ,petit-,toes4 ,put a thin slice of bacon at the bottom of a stew-pan1 with a little broth or thin melted butter1 a blade of mace1 a few peppercorns1 and a sprig of thyme2 in this boil the feet1 the heart1 liver and lights1 till tender2 the three latter will be done first2 take them out and mince them fine3 put this mince and the feet into another saucepan with some good gravy thickened with butter rolled in flour1 season with pepper1 salt1 and a small quantity of walnut and mushroom catsup2 let it simmer five minutes4 ,while this is cooking prepare some sippets of toasted bread1 lay them round a dish1 pour the mince and sauce into the middle1 and having split the feet1 lay them lightly on the top4--,a little cream may be added4 7,see to fry47 ,poultry4 ,be careful in picking1 that the skin be not broken4 ,some cooks wash poultry1 but if wiping will be sufficient1 it is best not washed4 ,chickens and fowls will keep two or three days1 except in very hot weather4 ,a fowl put on in cold water1 should simmer by the side of the fire1 from twenty-five minutes to half an hour4 ,some cooks boil a little fresh suet sliced1 and also slices of lemon peel1 with fowl4 ,some boil them in milk and water4 ,the water must be well scummed4 ,boiled ,fowls with white sauce1 or mushroom1 oyster1 celery1 liver1 or lemon sauce1 or parsley and butter4 ,a pretty remove of fish or soup1 is1 a small tongue in the centre1 a boiled chicken on each side1 and small heads of brocoli1 with a few asparagus and ,french beans to fill the spaces4 ,serve any of the above sauces4--,always ham1 bacon or tongue1 and some sort of green vegetable1 with fowl and turkey2 chine with the latter4 ,garnish with slices of lemon4 #fe;,ducks4 ,choose fine fat ones4 ,some persons salt them slightly1 for two days1 others boil them without4 ,smother them with onions1 or serve onion sauce4 ,turkey4 ,let it hang four days1 and take care not to blacken it in singeing4 ,it is usual to fill the crop of a turkey with forcemeat 7see forcemeats71 or with a stuffing of bread-crumbs1 suet shred fine1 a little parsley1 thyme1 and lemon peel1 chopped fine1 nutmeg1 pepper1 and salt1 the whole mixed together by an egg4 ,in ,america it is the practice to stuff turkeys with oysters chopped and mixed with bread-crumbs4 ,about #d would be sufficient4 ,a large turkey1 with the crop filled1 requires two hours slow boiling2 not filled1 half an hour less2 and a small hen turkey an hour4 ,serve with oyster or celery sauce1 and either chine1 bacon or tongue4 ,the forcemeat may be enriched by grated tongue or ham1 chopped veal1 an anchovy and a little bit of eschalot4 7,see to hash1 also grill47 ,rabbits4 ,a full-sized one will boil in half an hour2 an old one above an hour4 ,some use milk and water4 ,serve with onion sauce poured over2 or a sauce made of melted butter1 and the livers1 previously boiled1 and minced small1 with a little parsley4 ,lay slices of lemon round the dish4 ,ham or ,bacon4 ,bacon ,should be well washed and scraped1 and old bacon soaked in cold water4 ,after coming slowly to a boil1 let a piece of #d lbs4 simmer by the fire two hours1 if young and fresh cured1 less time4 ,some cooks put fat bacon into hot water1 and lean into cold4 ,take off the rind and set it before the fire to dry up the oozing fat4 ,strew bread-raspings over4 ,ham4 ,the main thing to be attended to is the previous soaking1 and the requisite time must be left to the discretion of the cook1 for1 whereas one night would be sufficient for a small #ff;and tender ham1 if very old and dry1 less than four days and four nights will scarcely be enough4 ,the water should be changed every day1 and the night before it is boiled1 scrape well1 pour warm water over it1 and trim off all the rusty1 ill-looking1 bits1 then lay it in the water again4 ,scum the pot1 and let the ham simmer from three to five hours1 according to its weight4 ,when done1 take the skin off gently1 and after covering the ham with bread-raspings1 set it before the fire1 to crisp it4 ,twist writing paper round the shank1 and garnish with greens1 or little heaps of bread-raspings4 ,the liquor1 if well scummed at first1 may be strained or put by1 and if you boil fowls or veal on the following day1 you may put the two liquors together1 boil them rapidly down2 add pepper1 mace1 eschalot1 and a faggot of herbs1 and you will have a highly relishing gravy4 ,some persons contend that the practice of boiling a ham until half cooked1 and then finishing by baking it1 improves the flavour4 7,see to bake meat47 ,tongue4 ,if you buy it salted1 learn how long it has been in pickle1 for according to that it must soak4 ,if old and hard1 twenty-four hours will not be too much4 ,have plenty of water1 and let it be a full hour in coming to a boil2 then simmer gently for three hours2 longer if very large4 ,the root is an excellent ingredient for peas soup4 ,tripe4 ,cut in cutlets1 or not1 as you choose1 and simmer it in milk and water till quite tender4 ,peel and boil a dozen button onions1 put the tripe in a deep dish with some of the sauce1 and the onions on the top2 or you may boil it in plain water4 ,mustard sauce is good4--,as all persons would not choose onions1 you may serve onion sauce as directed for rabbits 7which see74 ,serve rashers of bacon1 if approved4 ,cow-,heel4 ,when well boiled1 cut into nice pieces1 egg1 bread crumb1 and fry them of a light brown1 and serve with fried onions or any piquant sauce4 ,is very good only boiled1 and served with parsley and butter4 #fg;,,chapter ,,viii4 ,,roasting4 ,,for roasting1 meat should be kept longer than for boiling1 or it will not1 though ever so good1 eat well4 ,the proper length of time depends upon the state of the weather1 and the age of the animal when killed1 for young meat bears keeping less time than old meat4 ,two days of hot weather will do as much to render meat fit for the spit1 as a week of cold weather4 ,next after the state of the meat1 the thing of most consequence is preparing the fire1 which ought to be made up 7of the size required by the length and breadth of the joint7 half an hour before the meat is put down4 ,it should not at first be exposed to a fierce fire4 ,let there be a backing of wetted cinders or small coals3 this tends to throw the heat in front2 lay large coals on the top1 smaller ones between the bars1 give the fire time to draw1 and it will be clear4 ,before you put down the meat1 stir the fire1 clear it at the bottom1 and see that it be free from smoke in front4 ,some cooks make a practice of washing meat1 with salt and water1 then wiping it dry1 before it is roasted4 ,where there is mustiness1 or slimy appearance1 it should be wiped off with a wet cloth1 otherwise much washing is neither necessary nor beneficial4 ,see that it be properly jointed2 if there be too much fat1 cut it off 7it is better for puddings1 in the shape of suet1 than dripping72 cover the meat with kitchen paper1 tied on with twine1 and not fastened by pins2 see also1 that the spit be bright and clean1 and take care to run it through the meat1 in the right place1 at once1 for the more the meat is perforated1 the greater chance will be given for the escape of the gravy4 ,great nicety is required in spitting1 that the joint may be accurately balanced4 ,in the absence of spits and smoke-jacks1 a bottle-jack1 or a stout nail with a strong string or skein of worsted1 will #fh;dangle a joint1 and if the fire be made proportionably high to the length of the joint1 there is no better mode of roasting4 ,a strong skewer must be run in1 at each end of the joint1 in order to turn it4 ,the larger the joint the greater distance it should1 at first1 be from the fire1 that the outside may not be shrivelled up before the middle is warmed4 ,a quarter of an hour to a pound of meat1 is the rule for roasting1 and it admits of the same exceptions as in the case of boiling1 with this addition1 that fat meat takes longer than lean meat1 as do pork and veal longer than any other kind4 ,fillets and legs1 on account of their solidness1 longer than loins and breasts4 ,much depends upon the situation of the fire-place1 and whether the joint be exposed to draughts of cold air1 or whether it be preserved from them1 and the fire assisted1 by a meat screen4 ,where there is none1 a contrivance must be resorted to1 by way of substitute1 such as small wooden horses1 or chairs1 with cloths hung over them2 these will keep off the cold1 but a meat screen1 lined with tin1 keeps in the heat1 and acts as a reflector4--,twice1 or if the roast be large1 oftener1 remove the pan1 pour off the dripping 7it ought to be strained71 draw the spit to a distance1 and stir the fire1 bring forward the hot coals1 and put fresh at the back4 ,be careful that cinders do not reach the dripping-pan1 for the smoke which they cause to rise from the fat1 gives a disagreeable flavour to the meat1 besides the injury to the dripping4 7,see ,dripping47--,when the meat is nearly done1 the steams will draw towards the fire2 take the paper off1 and move the joint nearer to the fire1 particularly the ends1 if they want more cooking2 sprinkle salt lightly over the roast2 then pour off all the remaining dripping1 dredge flour very lightly over the joint1 and baste with a very little fresh butter1 which will not injure the gravy in the pan1 but give a delicate froth to the meat4 ,to the gravy now flowing from the meat1 the best addition is a teacupful of boiling water4 7,see ,gravies47 ,with a clear strong fire 7and meat cannot be well roasted without a strong fire71 time allowed for gradual cooking1 a cook may ensure for her roasts that fine pale brown colour1 to produce which is esteemed one of the greatest proofs of a cook's skill4 #fi,sirloin of ,beef4 ,after reading the foregoing observations1 the cook must gain1 by observation and practice1 that experience which will enable her to send this very best of joints to table1 done enough1 yet not overdone4 ,a piece of #ae lbs4 weight will require nearly four hours to cook it well3 cover it with two half sheets of foolscap paper1 and put it near to the fire for a few minutes2 then rub it well over with butter1 and draw it back to a distance 7provided always that there is a very good1 steady fire72 and in this case do not baste at all1 but put some boiling water into the dripping-pan when you first put the meat down1 and this1 by the time the meat is done1 will be good gravy1 after you have poured the fat off4 ,the older fashion is to baste with dripping as soon as you put it down1 and continue the basting every quarter of an hour2 but ,i think the other method gives the meat the most delicate taste and appearance4 ,however1 a cook should try both ways1 and afterwards follow the one which best suits the taste of her employers4 ,the old fashion of ,yorkshire pudding with roast beef is too good a one to be abandoned1 though its substitute of potatoe pudding is not to be rejected4 ,garnish with finely scraped horseradish4--,where cold roast beef is not liked1 or if too underdone to eat cold1 slices may be gently simmered over the fire in gravy or broth1 or a very little water1 and a little pepper and salt1 eschalot vinegar1 or some sort of catsup4 ,the sirloin always came to table whole in the house in which ,i was brought up2 therefore1 ,i am able to give instructions for cooking it4 ,no spit will carry round a whole sirloin2 it must be dangled1 and one which weighs 7after great part of the suet has been taken out7 #dj lbs4 will roast in five hours1 for it is no thicker than a piece of #aj lbs4 weight4 ,the fire must be large and high1 the heat1 of course1 very great4 ,many a cook's complexion1 to say nothing of her temper1 has suffered in the cause of our noble sirloins4 ,if the inside1 or tender-loin1 be taken out leaving all the fat to roast with the joint1 this part may be cooked to resemble hare4 ,for this purpose1 spread some hare stuffing over the beef1 roll that up tightly with tape1 and tie it on the spit4 ,send this to table with the sauces for roast hare4 ,when the whole joint is roasted1 the inside #gjwill be sufficiently underdone to make hashes4 ,if only a part of the sirloin be cooked1 the inside is best eaten hot1 as it is not so good cold as the upper side4--,roast beef bones should be taken care of1 for soup and gravy1 and used before they become musty4 ,rump of ,beef4 ,roast in the same manner4 ,half of this joint makes a nice family dish4 ,parboiled potatoes1 browned in the dripping-pan are good4 ,ribs of ,beef4 ,roasted the same as the sirloin4 ,but it requires to be basted4 ,is a better joint to eat cold than sirloin4 #ae or #bj lbs4 weight1 three hours or more1 according to the size4 ,paper the fat and the thin part4 ,another way is to take out the bones1 lay the meat flat1 and beat it with a rolling pin2 soak it in two thirds of vinegar and one of water1 or1 better still1 white wine in place of vinegar1 a night2 next day cover it with a rich forcemeat1 of veal1 suet1 grated ham1 lemon peel1 and mixed spices4 ,roll it tightly up1 fasten with small skewers and tape1 and roast it1 basting constantly with butter1 and serve with venison sauce4--,or3 you may take out the bones1 roll the meat up like a fillet of veal1 lard it1 then roast and serve with tomata sauce4 ,leg1 ,loin1 ,haunch1 ,saddle1 and ,shoulder of ,mutton4 ,cut out the pipe that runs along the back bone1 wipe off all mustiness4 ,rather a quick fire is required for mutton1 particularly if it have been kept4 ,roast in the same manner as beef4 ,paper it1 and baste every twenty minutes till the last half hour1 when lightly sprinkle with salt1 baste with butter1 and dredge flour lightly over1 and as soon as the froth rises1 take it up4 ,onion1 sweet sauce1 or currant jelly1 are eaten with mutton4 ,some think it an improvement to the haunch and saddle to take the skin off2 to do this you must beat it well with a rolling pin1 slip the skin with a sharp knife from the meat1 and with a cloth pull it off nearly to the shank4 ,some put a thin paste over1 as directed for venison1 others paper only1 and the latter is sufficient1 if the cook baste enough1 and do not let #ga;it burn4--,a good sauce for roast mutton is made by putting #b glasses of port wine1 #a of ,reading sauce1 and a tea-spoonful of garlic vinegar into a small saucepan1 and pouring the contents hot over the joint just before serving it4 ,haunch of ,mutton4 ,to dress as ,venison4--,keep it as long as you can1 then rub with the following1 and let it lie in it1 thirty-six hours4 ,mix #b oz4 of coarse sugar1 #a oz4 of salt1 and oz4 of saltpetre4 ,a taste somewhat peculiar to our house1 and of ,american growth1 is stewed cranberries1 as sauce with roast mutton1 and ,i recommend the trial to all who can procure good cranberries4 ,tomata sauce is also good with roast mutton4 ,bullock's ,heart4 ,soak it well in lukewarm water to disgorge1 dry and stuff the interior with a veal stuffing1 and roast it two hours4 ,calves' and ,sheep's heart the same4 ,tongue4 ,stick a fresh tongue all over with cloves1 roast it1 baste with butter1 and serve with port wine sauce1 and currant jelly4 ,sucking ,pig4 ,the age at which it ought to be killed is a matter of dispute2 some say at twelve days old1 others at three weeks2 but all agree that the sooner it is cooked after1 the better4 ,after the inside is taken out1 wash the pig well with cold water4 ,cut off the feet at the first joint1 leaving the skin long enough to turn neatly over4 ,prepare a stuffing as follows3 oz4 of mild sage1 #b onions1 parboiled and chopped fine1 a tea-cup full of grated bread crumbs1 #b oz4 of good butter1 and some pepper1 cayenne and salt2 put this into the pig1 and carefully sew the slit up4 ,some cooks baste1 at first1 with salt and water1 and then keep brushing the pig with a brush of feathers1 dipped in salad oil4 ,others tie a piece of butter in muslin1 and diligently rub the crackling with it2 either is good4 ,it should be dredged with flour1 soon after it is put down1 and the #gbrubbing with butter or oil never cease1 or the skin will not be crisp4 ,the fire should be brisk1 and a pig iron used1 or the pig will be unequally cooked1 for the middle will be burnt up1 before the two ends are done4 ,a good-sized one will take two hours4 ,a pig should never go whole to table4 ,take the spit from the fire1 and place it across a dish1 then with a sharp knife cut the head off1 cut down the back1 and slip the spit out4 ,lay it back to back in your dish1 and the ears1 one at each end1 which ought to be quite crisp4 ,for sauce1 clear beef1 or veal gravy1 with a squeeze of lemon1 and1 if approved1 the brains and liver1 or a little of the stuffing out of the pig1 mixed in it1 also a very little finely chopped sage4 ,apple sauce and currant sauce are not yet out of fashion for roast pig4 ,chili or eschalot vinegar is an improvement to pig-sauce4 ,the easiest way is to bake it4 7,see ,baking47 ,venison1 ,haunch or ,shoulder4 ,this will hang three weeks with care1 but must be watched4 ,wet it as little as possible2 a damp cloth1 only1 should be used to cleanse it4 ,butter a sheet of kitchen paper1 and tie it over the fat side of the joint1 then lay over that a paste of about an inch thick of flour and water2 tie another sheet of paper over that1 fasten all on firmly1 and rub butter over the outside paper1 that the fire may not catch it4 ,baste well1 and keep up a strong clear fire4 ,a haunch of from #bj to #be lbs4 weight1 in a paste1 will take from four to five hours1 and not be overdone4 ,half an hour before it is ready take off the coverings1 and put it nearer the fire to brown and froth4 ,baste with fresh butter1 and lightly dredge it with flour4 ,for sauce1 currant jelly in heated port wine1 in one boat1 and clear drawn1 unspiced gravy1 in another4 7,see ,gravies47 ,raspberry vinegar may be used in making sauce for venison4 ,some epicures like eschalots or small onions1 served with venison1 hare1 or any meat1 eaten with sweet sauce4--,the shoulder1 breast1 and neck1 are all roasted1 but the two latter are best in pies2 and if lean1 may be used in soup4--,serve ,french beans1 and currant jelly4 ,fawn4 ,this should1 like a sucking-pig1 be dressed soon after it #gc;is killed4 ,when quite young1 it is trussed and stuffed like hare4 ,but it is best1 when large enough1 cut in quarters1 and dressed like lamb4 ,the hind quarter is the best4 ,it may be half roasted1 and then hashed like hare or venison4--,or3 in pies the same as venison4 ,it may also be baked4 ,venison sauce4 ,veal ,must have a strong and brisk fire4 ,it must not only be well done through1 but be of a nice brown4 ,for the fillet a stuffing of forcemeat made thus3 two parts of stale bread-crumbs1 one part suet1 marrow or fresh butter1 a little parsley boiled for a minute and chopped fine1 #b tea-spoonsful of grated lemon peel1 a little nutmeg1 a very little cayenne and some salt1 the whole to be worked to a proper consistence1 with yolks of #b or #c eggs4 ,many things may be used in flavouring stuffing1 such as grated ham1 beef1 sausages1 pickled oysters1 anchovy1 sweet herbs1 eschalots1 mushrooms1 truffles1 morels1 currie powder and cayenne4 ,the fillet should be covered with paper1 and securely fastened in a nice shape4 ,baste well1 and half an hour before you take it up1 remove the paper1 and bring the meat nearer the fire1 to brown it4 ,garnish with slices of lemon4 ,when in the dish1 pour some thin melted butter over it1 to mix with its own gravy4 ,a fillet of #ae lbs4 weight will require #d hours' roasting4 ,serve sausages1 ham1 or bacon1 and greens4 ,shoulder of ,veal4 ,stuff it1 using more suet or butter than for the fillet4 ,serve and garnish the same4 ,from three hours to three and a half4 ,loin of ,veal ,must be well jointed4 ,the kidney fat papered1 or it will be lost4 ,toast half the round of a loaf1 and place it in the dish under the kidney part1 and serve and garnish the same as the fillet4 ,about three hours4 ,breast of ,veal4 ,keep it covered with the caul till nearly done1 for that will preserve the meat from being scorched1 and will also #gd;enrich it4--,from one hour and a half to two hours4 ,some put in a very delicate stuffing4 ,neck1 best end4 ,two hours to roast4 ,lamb4 ,lamb must be young1 to be good1 and requires no keeping to make it tender4 ,it is roasted in quarters1 or saddles1 legs1 and shoulders2 must be well done1 but does not require a strong fire4 ,put oiled paper over a fore quarter4 ,one of #aj lbs4 weight will require two hours4--,when the shoulder is removed1 the carver ought to sprinkle some salt1 squeeze a lemon1 and pour a little melted butter 7it may have finely chopped parsley in it71 over the target1 and then replace the shoulder for a few minutes4--,mint sauce2 and garnish with crisp parsley1 sprigs of parsley1 sprigs of cauliflower1 or alternate slices of lemon and sprigs of water cress4--,serve salad1 spinach1 ,french beans1 cauliflower or green peas4 7,see ,sauces47 ,pork ,requires a very strong fire1 and must be well done4 ,leg of ,pork4 ,make a slit in the shank1 and put in a stuffing of mild sage1 and parboiled onions1 chopped fine1 also pepper1 salt1 grated stale bread-crumbs1 a piece of butter1 a tea-spoonful of made mustard1 and an egg to cement the whole1 then sew it up4 ,rub the skin often all over with salad oil or fresh butter1 while the roast is going on4 ,the skin must be scored about twenty minutes after the pork is put down4 ,a leg of #h lbs4 about three hours4 ,serve onion sauce1 mustard1 or apple sauce4 7,see ,sauces47 ,spare ,rib4 ,when put to the fire1 dust some flour over1 and baste gently with some butter4 ,have some sage leaves dried and rubbed through a hair sieve1 and about a quarter of an hour #ge;before the meat is done1 sprinkle this over it1 just after the last basting with butter4 ,apple sauce2 mashed potatoes4 ,loin and ,griskin4 ,score the loin1 and1 if you like1 stuff it as the leg1 or mix powdered sage and finely-chopped onion with the basting4 ,a loin of #e lbs4 two hours2 if very fat1 half an hour longer4 ,a griskin of #g or #h lbs4 one hour and a half4 ,either of these may be baked4 ,score the rind1 rub over it well with butter or oil1 and stand it in a common earthen dish1 with potatoes peeled and cut in quarters2 and1 if you like1 add some apples also1 and two or three onions previously parboiled and cut up4 ,dress the pork round with these when you serve it4 ,apples roasted1 and sent to table in their skins1 are very good with pork4 ,turkey4 ,it is not a good practice to wash poultry1 only to wipe it out quite clean2 but if it be necessary to wash it1 then dredge flour over before you put it down to the fire4 ,a turkey ought to hang as long as the weather will allow4 ,take care1 in drawing1 not to break the gall bag1 for no washing would cure the mischief4 ,it is still the custom1 in some counties1 to send a roast turkey to table with its head on4 ,press down the breast-bone4 ,fill the craw with a stuffing as follows3 a large cup of bread-crumbs1 #b oz4 minced beef suet1 a little parsley 7always parboiled1 as well as onions1 for stuffings71 a little grated lemon peel1 two or three sprigs of thyme1 some nutmeg1 pepper and salt2 mix the whole well1 and cement it with an egg4 ,add1 if you choose1 parboiled oysters 7a few71 or a little grated ham4 ,do not stuff too full1 and keep back some of the stuffing to make little balls1 to fry and garnish with1 unless you have sausages4 ,paper the breast4 ,score the gizzard1 dip it in melted butter1 and then in bread-crumbs1 fix it under the pinion1 cover it with buttered paper1 and be sure that it has its share of basting1 as well as the liver1 which must be placed under the other pinion4 ,the fire must be the same as for beef4 ,keep the turkey at a distance from the fire1 at first1 that the breast and legs may be done4 ,a very large one will require three hours1 and is never so good as a #gfmoderate sized one1 such as will roast in little more than one hour and a half4 ,dredge with flour1 and baste with fresh butter1 or wash it with salt butter4 ,half an hour before it is done1 take off the paper1 to let the turkey brown1 and when the steam draws towards the fire1 lightly dredge it with flour2 then put a good sized piece of butter in the basting ladle1 hold it over the turkey1 and let it drop over it as it melts4 ,this will give a finer froth than basting from the dripping-pan4 ,clear gravy in the dish1 and more in a tureen1 with egg1 bread1 or oyster sauce1 in another4 ,chine and greens4 ,capons and common ,fowls4 ,roasted the same as turkeys1 and stuffed1 if the size will admit4 ,a large1 full-grown fowl will take about one hour and a quarter2 a chicken from thirty to forty minutes4 ,the sauces for fowls are1 gravy1 parsley1 and butter1 either with or without the liver 7roasted7 chopped up in it1 or mushroom1 bread or egg sauce4 ,three or four slices of fat bacon1 not too thick1 may be attached by skewers to the breast of a fowl1 and is an improvement to a large one4 ,goose4 ,well wash and dry it in a cloth2 then stuff it with four onions1 parboiled1 a fourth of their bulk in sage1 and half1 or1 if you like it1 the whole of the liver2 parboil these together slightly1 and mix them with the crumb of a penny loaf and an egg4 ,or1 prepare a stuffing of six good onions1 two or three apples1 and some sage2 chop these together quite fine1 season with pepper and salt1 and warm it in a saucepan sufficient to half cook it4 ,put the stuffing in the goose1 tie that tightly at both ends1 when on the spit3 keep it papered the first hour1 and baste with a little dripping4 ,froth it the same as turkey4 ,the fire must be kept brisk4 ,a large goose will require two hours4 ,take it up before the breast falls4 ,its own gravy is not good4 ,serve a good gravy flavoured with port wine1 or cider1 and walnut catsup1 also a table-spoonful of made mustard4--,it is a good plan for the cook to cut up the goose1 remove the joints separately on another hot dish1 then pour the gravy boiling hot over4 ,this may not be fashionable1 but it preserves the #gg;goose from eating greasy1 saves the lady of the house trouble1 and insures its being hot when helped4 ,serve apple sauce4--,some persons like goose stuffed with potatoes1 previously boiled1 then mashed without butter1 and well peppered and salted4 ,green ,geese ,will roast in half an hour2 are not stuffed4 ,put a good sized piece of butter inside1 pepper and salt4 ,froth and brown nicely4 ,gooseberry sauce4 ,ducks ,will keep three days1 but are better dressed the day they are killed4 ,ducks may be stuffed or not 7the same as geese71 according to taste4 ,but if two are roasted1 one may be stuffed1 and the other merely seasoned inside1 with pepper1 salt1 an eschalot1 and cayenne1 if liked4 ,serve green peas with ducks4 ,from three quarters to an hour will roast them4 ,baste well1 and give a good froth4 7,see ,sauces and ,forcemeats47 ,some persons squeeze a lemon over the breasts when dished4 ,wild ,ducks ,take from twenty-five minutes to half an hour4 ,have a clear brisk fire4 ,they are1 generally1 preferred underdone1 but brown outside4 ,cut slices in the breast1 and squeeze in lemon juice with cayenne2 or put an oz4 of butter into a stew-pan with a little cayenne1 the rind of an orange cut thin and previously blanched in boiling water1 and the juice of a lemon2 warm this over the fire1 and when melted1 but not oiled1 pour it over the duck and serve4 7,see ,sauces47 ,pheasants1 ,partridges1 ,guinea and ,pea-fowl1 ,require a brisk fire4 ,all are trussed in the same way1 and the heads left on4 ,make a slit in the back of the neck to take out the craw2 do not turn the head under the wing1 but truss it like a fowl1 and fasten the neck to its side with a skewer4 ,thirty minutes will roast a young pheasant1 and forty or fifty minutes a full grown one4 ,good sized partridges take nearly as long4 ,baste with butter1 and #gh;froth them4 ,clear1 well-flavoured gravy1 in which there should be a tea-spoonful of the essence of ham4 ,also bread sauce4 ,french cooks lard all these4 7,see to ,lard47 ,they also have a method of dressing them thus3 lay slices of lemon over the breast1 and upon these1 slices of fat bacon1 cover with paper1 and roast them4 ,another way is to fill the bird with a delicate stuffing of veal1 grated ham1 lemon grated1 and spice2 then roast it4 ,woodcocks1 ,snipes1 and ,ortolans1 ,should be kept as long as they are good4 ,do not draw woodcocks1 for the trail is considered a delicacy1 nor cut off their heads4 ,they should be tied to a bird spit1 or dangled singly4 ,the fire must be clear4 ,twenty or thirty minutes is enough for woodcocks1 and less for the rest1 in proportion to their size4 ,lay some slices of toasted bread1 the crust cut off1 in the dripping-pan1 to dish them on4 ,serve melted butter4 ,garnish with slices of lemon4--,in ,france they stuff woodcocks with truffles1 and other things1 then roast1 or stew them4 ,grouse1 ,black ,game1 ,plovers1 ,rails1 ,quails1 ,widgeons and ,teal1 ,are roasted the same as partridges1 the head of grouse twisted under the wing4 ,do not let them be over-done4 ,a rich gravy1 and bread sauce4 ,garnish with fried bread-crumbs4 ,pigeons4 ,clean them as soon as killed1 and the sooner they are dressed the better4 ,wash them very well1 stuff each with a piece of butter the size of an egg1 a few bread-crumbs1 a little parsley1 and the liver chopped1 if you like3 season well with pepper and salt4 ,roast twenty-five or thirty minutes4 ,pour into the dish a little thin melted butter1 with or without the parsley1 to mix with their own gravy4 ,serve bread or rice sauce1 or parsley and butter4 ,they may be served on a thin toast4 ,wood-pigeons should hang till tender1 then roasted and served in rich gravy4 ,they require less roasting than tame pigeons4 #gi,larks1 ,wheat-ears1 and other ,small ,birds4 ,some of these are nice eating1 particularly the ,wheat-ear1 which1 from its superior flavour1 has been called the ,english ortolan4 ,a roast of small birds is so much the fashion in ,france1 that you seldom travel many days together without finding it one of the principal dishes of the supper table4 ,in the autumn1 and1 indeed1 through the winter1 you will constantly see a partridge1 or a woodcock1 served up in the midst of a numerous company of blackbirds1 thrushes1 larks1 and a variety of such small birds2 a truly dainty dish to set before a king4 ,this custom is remarkable because there is a comparative scarcity of small birds in ,france1 whilst we in ,england are overstocked with them4 ,the sparrow-pudding is known in many country places1 but is not often seen4 ,indeed1 in this land of beef and mutton1 it would be hard if these little creatures could not be left to sing and build their nests in peace4 ,with the ,french there is such an avidity for all sorts of small birds1 that a string of them is one of the most ordinary articles in the larder4 ,nothing that flies in ,france above the order of humming-birds in its size1 is too insignificant to come within the scope of the sportsman's ambition1 and the purveyor's nets and springes4 ,i am not sure whether our exquisite neighbours ever proceed so far as to devour sweet ,philomel herself2 but they certainly do what would be deemed still more shocking in ,england1 making no exception in favour of that little bird1 to injure which is here a sort of crime2 they kill the robins and cook them by dozens at a time4 ,the ,forest of ,ardennes abounds in them1 and in the season the traveller may fare sumptuously upon these pretty little creatures1 without being aware of what he is eating4 ,lovers of delicacies might find it worth their while to travel in the countries where the vine and the fig-tree abound4 ,there the small birds feed and fatten on the grapes1 even in the winter1 for1 long after the conclusion of the vintage1 refuse grapes may always be found hanging4 ,this food1 so superior to our blackberries1 hips and haws1 may well cause the flavour of the birds to be in the highest perfection3 for the fruit is so nutritious that the labouring people almost entirely live upon it through one whole season of the year4 ,in ,sicily the grapes will keep for months #hj;after they are quite ripe1 hanging on the vines in the open air4 ,there is a little bird1 about the size of the nightingale1 called the fig-pecker1 from its feeding upon the figs4 ,this is one of the most prized delicacies of the south of ,france and ,italy4--,all the above-named birds require to be well cleaned4 ,then put them on a bird-spit or skewer1 and tie that on another spit1 or dangle it before the fire4 ,baste constantly with good butter1 and strew sifted bread-crumbs over as they roast4 ,french cooks generally put a thin small slice of bacon over the breast of each bird1 bringing it over each wing4 ,fifteen minutes will roast them4 ,serve larks on bread-crumbs1 and garnish with slices of lemon4--,or3 dip the birds into a batter1 then roll them in bread-crumbs4 ,hare ,should1 unless a leveret1 hang several days1 to become tender4 ,cooks differ as to the proper method of keeping it4 ,some keep it unpaunched1 while others see that it is paunched instantly1 wiped clean and dry inside1 and then let it hang as many as eight days4 ,if really an old hare1 it should be made into soup at once1 for it will never be tender enough to roast4 ,the heart and liver should be taken out as soon as possible1 washed1 scraped1 parboiled1 and kept for the stuffing4 ,most cooks maintain the practice of soaking hares for two hours in water1 but more are rendered dry and tasteless by this method than would be so naturally4 ,a slit should be cut in the neck1 to let the blood out1 and the hare be washed in several different waters4 ,prepare a rich and relishing stuffing1 as follows3 the grated crumb of a penny loaf1 a lb4 beef suet1 or #c oz4 of marrow1 a small quantity of parsley and eschalot1 a tea-spoonful of grated lemon-peel1 the same of nutmeg1 salt1 pepper1 and the liver chopped1 mix all together with the yolk of an egg2 and an anchovy1 if approved2 put it inside the hare1 and sew it up4 ,for basting1 most cooks use milk and water till within twenty minutes1 or thereabouts1 of the hare being done1 and then baste with butter4 ,but a cook of ours1 first basted it with milk and water1 for about ten minutes1 to draw away the blood1 then with ale1 and for the last half hour with fresh dripping1 until about five minutes before the hare was taken up1 when she basted with butter to give #ha;a froth1 having previously lightly floured it4 ,where cream and eggs abound1 you may1 after the hare has been basted with butter1 empty the dripping pan1 and baste with warm cream1 and the yolk of an egg mixed in it4 ,a good-sized hare will take one hour and a quarter to roast4 ,serve good gravy in a tureen1 and currant jelly1 or some piquant sauce4 7,see ,sauces47 ,kid is dressed the same way4 ,rabbit ,is roasted in the same manner as hare2 in addition to the stuffing1 put three or four slices1 cut very thin1 of bacon4 ,liver sauce4 ,,chapter ,,ix4 ,,baking4 ,,some joints of meat bake to advantage4 ,it is convenient1 occasionally1 to send the dinner out to be cooked1 and the meat which suffers least from such cookery ought to be selected2 veal is good baked1 so is pork1 a sucking pig1 a goose1 and a duck2 but not mutton4 ,some pieces of beef bake well1 with peeled potatoes under to catch the gravy1 and brown4 ,some sorts of fish also bake well4 7,see ,fish in the ,index47 ,breast1 ,loin1 ,fillet1 or ,shoulder of ,veal4 ,the two last stuffed with forcemeat2 put the joint on a stand in a deep baking dish1 and stick bits of butter over the top4 ,the heat of the oven strong1 but not fierce4 ,baste often2 when nearly done1 sprinkle salt over1 and ten minutes before it is taken out1 dredge with flour4 ,pig4 ,put it in a shallow baking dish1 wrap the ears and tail in buttered paper2 send a good sized piece of butter tied in muslin1 for the baker to rub over it frequently4 ,goose and ,duck4 ,prepare as for roasting3 put them on a stand1 and turn #hbthem when half done4--,wild ,goose the same1 with a piece of suet inside4 ,ham4 ,boil it till half done1 then cover it with a paste of flour and water1 and set it in an oven1 hot enough for bread1 till you think it done4 ,ox ,cheek4 ,cover with a strong seasoning of pepper1 salt1 and minced onion4 ,bake three or four hours1 according to its size1 then set it by till next day1 take off the fat1 and warm it as you want it4 ,a ,shin of beef in the same way4 ,hare and ,rabbit4 ,prepare as for roasting1 and baste it constantly with butter4 ,the stuffing should be rich4 ,a ,fawn4 ,put a caul over and set it in the oven2 about a quarter of an hour before it is done1 take off the caul and baste well with butter4 ,it will bake in the same time that a pig requires4 ,meat pies require the oven to be as hot as for joints of meat1 yet they should not be scorched4 ,they also require time to soak through1 or the meat will not be done4 ,fish pies require half an hour less baking than the same sized meat pies4 ,great nicety is required in baking fruit pies and light pastry4 ,all these ought to be baked at home2 when the precise heat of the oven1 required1 may be attained1 which it rarely can be at the bakehouse4 ,pastry suffers1 too1 in being exposed to the air on its way to the oven2 and it ought not to wait long before it is baked4 ,pork4 ,any joint will bake well4 ,it must be scored4 ,rub it over with oil1 or stick bits of butter all over it4 ,put it on a stand1 and put peeled potatoes under it2 also1 you may put onions and apples4 ,sprinkle dry sage over1 before you serve it4 ,stuff the pork1 or not1 as you choose4 #hc;,,chapter ,x4 ,,broiling4 ,,this is seldom excelled in1 though it appears simple1 and is of general utility2 for few like to dine on cold meat1 and none dislike a broil4 ,there is no economy in broiling1 but such meat1 poultry1 or game1 as cannot be hashed with advantage1 had best be broiled4 ,the great art in broiling is to have a suitable fire4 ,it must be strong1 bright1 and clear1 and entirely free from smoke2 if half burnt down1 so much the better4 ,have two gridirons1 one for meat and poultry1 the other for fish4 ,those which hang before the fire are useful4 ,a gridiron should be rubbed clean immediately after being used1 not set aside with a particle of grease or soot attached to it4 ,just before you lay meat on1 after you have made it hot1 rub the gridiron with a piece of fresh suet1 if for meat2 if for fish1 rub with chalk4 ,a pair of steak-tongs is indispensable4 ,above all things1 it is necessary that the broil be served immediately1 closely covered on its way from the fire to the table1 and that the plates and the dish be hot4 ,beef ,steaks4 ,these are eaten in perfection in ,england only1 and1 it is said1 best in the ,chop-houses in ,london1 where daily practice makes the cooking perfect1 and because in ,london the best beef may always be procured4 ,no skill in broiling will render tough meat tender4 ,steaks are best from the middle of the rump 7unless it be the under part of the sirloin71 after the meat has been killed five days 7if the weather permit71 or even longer4 ,they should be of about of an inch in thickness2 beat them a very little4 ,sprinkle a little salt over the fire1 lay the steaks on the hot gridiron1 #hdturn them frequently1 and when the fat blazes and smokes much1 quickly remove the gridiron for an instant1 till it be over1 and the steak will be sufficiently done1 in from ten to fifteen minutes4 ,have a hot dish by the side of the fire2 and1 to gratify the taste of some persons1 rub it with a piece of eschalot2 at all events let the dish be hot1 and as you turn the steaks1 if there be any gravy at the top1 drop it into the dish4 ,before you dish them1 put a piece of fresh butter1 and a spoonful of catsup in the dish2 then sprinkle the dish with a little salt1 lay the steaks in the dish1 and turn them once or twice1 to express the gravy4 ,garnish with horse-radish1 or pickles4 ,oyster1 and many other sauces may be served2 some beef steak eaters say that its own gravy1 pepper and salt1 are all that a good beef steak requires1 unless it be a little sliced raw onion or tarragon2 others like fried onions4 ,beef ,steaks1 with ,potatoes4 ,beat them flat2 season on both sides with pepper1 salt1 and such mixed spices as you choose2 dip the steaks in melted butter1 lay them on the gridiron1 and broil them1 as directed in the last receipt4 ,have a little finely-rubbed parsley1 or chopped eschalot1 a piece of butter1 and some pepper and salt1 in a hot dish2 when the steaks are done1 lay them in it1 turn them once or twice1 and arrange slices of potatoes fried1 round them4 ,or3 spread mashed potatoes quite hot in the dish1 and lay the steaks on4 ,blade bone of ,veal4 ,broil it till quite done4 ,serve it with stewed mushrooms1 or a garnish of pickled mushrooms and slices of lemon4 ,mutton and ,lamb ,chops1 also ,rabbit and ,fowl cut up1 ,sweetbread and ,kidneys4 ,these may all be broiled in the same way as plain beef steak4 ,take care that the fat which drops from mutton and lamb1 does not smoke the chops2 where there is danger1 take off the gridiron1 and hold it aslant over the fire4 #he,kidneys must1 to prevent their curling1 be stretched on a skewer4 ,they may be dressed in a more savoury way1 thus3 dip them in egg1 then in a mixture of bread-crumbs1 and savoury herbs1 before you put them on the gridiron4 ,for mutton1 a piece of butter in a hot dish1 with a little catsup1 is good sauce2 but no catsup for lamb2 cucumber sauce is better4--7,see ,blade bone of ,pork47 ,pork ,chops ,require a very strong fire1 and more cooking than mutton1 for they must be well done1 about a quarter of an hour2 cut them once to ascertain the state they are in4 ,mix in a little gravy1 rather thin than rich1 a spoonful of made mustard2 pour this quite hot1 over the chops1 in the dish1 to mix with their own gravy2 then strew over them a little dry sage1 rubbed small1 and some chopped eschalot4 ,pork chops may be dressed in a ,dutch oven4 ,blade bone of ,pork4 ,cut it with a small quantity of meat to it3 lay it on the gridiron1 and when nearly done1 pepper and salt it well1 then rub a piece of butter over1 and serve it directly4 ,mutton in the same way4 ,chickens and ,pigeons4 ,after a chicken is picked1 singed and washed1 or wiped clean1 truss1 and lay it open1 by splitting down the back2 season the inside with pepper and salt1 and lay that side on the gridiron1 at a greater distance from the fire than you put a steak1 for it will take longer to cook2 at least half an hour is necessary for a good sized chicken4 ,from time to time remove the chicken from the fire1 and rub it over with a piece of butter1 tied in muslin4 ,run a knife into the breast to ascertain if it be done4 ,the gizzard should be scored1 well seasoned1 broiled and divided1 to garnish the chicken1 with the liver1 and slices of lemon4 ,serve mushroom sauce or parsley and butter4 ,you may egg the chicken and strew grated bread over it1 and broil till it is of a fine brown2 take care that the fleshy side is not #hf;burnt4 ,pigeons are broiled in the same way1 or may be done whole2 in which case truss and put inside each a large piece of butter1 pepper and salt1 tie close at both ends1 lay them on the gridiron1 and turn them frequently4 ,you may brush them with egg1 and roll them in bread-crumbs and chopped parsley1 with which mixture dredge them whilst broiling4 ,parsley and butter in the dish1 with mushroom catsup1 if you like4 ,stewed mushrooms are served with these1 or pickled mushrooms as garnish4 ,chickens should be skinned before they are broiled for a sick person4 ,partridges4 ,prepare as above1 and place them in a frying-pan in which you have melted a little very delicate dripping1 or butter2 let them stay ten minutes2 turn them once1 finish on the gridiron2 this makes them more firm than they would otherwise be4 ,poor man's sauce 7see ,sauces7 is good with all broiled birds4 7,see in ,index for ,devils1 also in ,made ,dishes1 for ,cutlets47 ,note4--,sauce ,robert is good with all broils4 #hg;,,chapter ,,xi4 ,,frying4 ,,not so difficult to fry as it is to broil well1 and it is quite as good1 for some things1 but the fat must be good4 ,lard1 butter1 dripping1 topfat 7i4e4 the cake of fat which is taken off soup or broth1 when it has stood a night71 oil1 and suet1 are all good for frying4 ,if butter1 suet and dripping be clarified1 the pan will not be so apt to burn1 and the fat will be more delicate4 ,housekeepers lose much of their credit by neglecting this1 and similar niceties4 ,the pan should be thick at the bottom3 an oval shape is best1 particularly for fish4 ,the fire not fierce1 as fat soon scorches1 and the meat may be burnt1 before it is half cooked2 neither must it be too slack1 for then the meat will be soddened2 and if fish1 of a bad colour1 and not crisp4 ,ascertain the heat by throwing a bit of bread in2 if the pan be too hot the bread will be burnt up4 ,the fat in which veal1 lamb or sweetbreads have been fried1 will do for fish2 let it stand to settle1 then pour the top carefully from the sediment1 and put it by4 ,fritters1 pastry or sweet things1 must be fried in good butter1 lard or oil4 ,care is required to fry fish well1 and is attainable only by practice4 ,to ascertain the heat of the pan1 dip the tail of the fish into the boiling fat1 and if it crisps quickly1 the pan is ready4 ,fries1 as well as broils1 served hot1 as soon as off the fire1 or they will be spoiled4 ,to ,clarify ,butter4 ,cut in pieces1 and put it into a jar3 set that in a kettle of boiling water1 to melt2 skim carefully1 take the jar out of the water1 let the butter cool a little1 then pour it gently off1 keeping back the milky sediment4 #hh,suet4 ,chop beef1 mutton1 or veal suet1 take off all skin and fibrous parts1 melt it slowly1 as in the last receipt1 or in a ,dutch oven1 before the fire4 ,strain1 and pour it off3 beef or mutton dripping may be done the same way1 and is good for peas soup1 and for plain pastry4 ,for soup1 it may be seasoned1 after it is melted and strained4 ,a piece of charcoal will remove a rancid taste1 put into the melting fat1 and stirred round a few minutes4 ,use butter or lard in frying white meat4 ,beef ,steaks and ,mutton ,chops ,must be fried in butter4 ,steaks the size directed for broiling will be done in from ten to fifteen minutes4 ,when nearly done1 cover with a dish and let the pan remain five minutes by the fire1 after you take it off4 ,then lay the steaks in a hot dish1 and add to the gravy in the pan a piece of butter rolled in flour1 a glass of port wine1 or some catsup1 a very little water1 pepper1 salt1 a little minced eschalot or onion2 let this boil1 then pour it over the steaks4 ,garnish with horse-radish1 and serve mashed potatoes and pickles4 7,see ,made ,dishes1 for ,cutlets47 ,veal ,cutlets ,may be cut from the fillet or the loin1 an inch thick3 brush them over with egg1 cover with bread-crumbs1 and fry of a nice light brown1 in a good deal of butter or lard4 ,you may1 if you choose1 add to the bread-crumbs1 a mixture of parsley1 lemon thyme1 lemon peel1 and a little nutmeg and cayenne4 ,when done place the cutlets in a hot dish1 while you make some gravy in the pan2 pour all the fat out1 and pour in pint of boiling water1 the same of melted butter1 and let it boil till thickish1 then add ,harvey sauce1 white wine1 and any other sauce you like3 strain this over the cutlets4 ,garnish with rashers of bacon1 curled parsley1 and slices of bacon4 ,cutlets1 without gravy1 may be served round mashed potatoes4 ,lamb and ,pork ,chops4 ,pork chops may be cut from neck or loin4 ,fry the same #hi;as veal1 either plain or egged4 ,garnish with slices of lemon1 or crisped parsley4 ,pork chops1 egged1 are improved1 to some persons' tastes1 by a little finely chopped onion and sage4 ,you may make a sauce thus3 put the chops on a dish1 keep hot while you pour part of the fat from the pan1 stir in a tea-spoonful of flour1 moisten pint of water1 or broth1 a table-spoonful of vinegar1 a little salt and pepper1 and #f small gherkins or slices 7or for lamb1 pickled mushrooms71 put the chops back into the pan to re-warm in the sauce1 and serve it altogether4 ,you may add mustard to the sauce2 also1 chopped onions1 for pork4 ,if there be no herbs used before1 you may sprinkle dried parsley over lamb chops in the dish2 also1 lemon peel4 ,sausages4 ,some suppose that these do not require fat to fry them4 ,it should be butter or dripping1 not lard 7a little for beef or pork1 more for veal71 and sausages ought to cook slowly1 that they may be done1 without being scorched1 and not burst4 ,prick them with a darning needle to prevent this1 but gradual heating is the best preventative4 ,drain1 very lightly flour1 and set them before the fire to froth4 ,for dinner or supper1 serve mashed potatoes with sausages4 ,rabbits ,must be young1 either tame or wild4 ,carve in joints1 brush these with egg1 and dip them in bread-crumbs1 in which there may be1 if you like it1 some dried parsley1 grated ham or lemon peel2 fry nicely and serve with rashers2 make some gravy in the pan as directed for veal cutlets4 ,eggs with ,ham or ,bacon4 ,soak the slices1 of ham or bacon1 in lukewarm water1 and dry them in the folds of a cloth2 and they will be less hard than fried bacon usually is4 ,the pan used to fry eggs should be delicately clean4 ,a good method is1 to melt a little fat in the pan1 pour that off1 and then1 whilst the pan is quite hot1 rub it hard with a cloth4 ,let the bacon be nearly done1 and if the fat be burnt1 pour that off1 and put in some fresh2 then slip the eggs gently in4 ,when they #ij;are done lay the slices of bacon in a dish1 trim the eggs1 and lay them on the bacon4 ,the eggs may be fried in one pan1 and the bacon in another2 some prefer the latter broiled4 ,for breakfast1 slices of ham or bacon should not be broiled or fried1 but toasted before the fire4 ,sweetbreads4 ,parboil them while fresh1 and then fry them in long slices1 or whole1 in plain butter2 or else egged1 covered with bread-crumbs1 and seasoned with lemon peel1 pepper1 and a sprig of basil4 ,garnish with crisped parsley1 and lemon sliced3 serve on a toast1 with either parsley and butter1 or plain butter1 and a very little walnut1 mushroom or any other catsup4 ,garnish with small slices of crisped bacon4 7,see ,made ,dishes47 ,ox1 ,calves'1 and ,lamb's ,liver1 and ,pig's ,harslet1 ,must be quite sound4 ,cut the liver in long thin slices1 soak in water1 then dry them in a cloth1 flour1 and season with pepper1 salt1 a little onion1 or eschalot and sage1 chopped fine4 ,fry the slices in butter or lard1 of a light brown1 and when nearly done1 put into the pan some slices of bacon4 ,when you take the liver and bacon out of the pan1 pour in a tea-cupful of boiling water1 dredge some flour in1 let it boil up1 and pour this gravy over the liver4 ,you may fry a handful of parsley in the gravy4 ,you may improve this gravy1 by adding to it pepper1 salt1 a wineglass of vinegar1 lump of sugar1 and a tea-spoonful of made mustard4 ,garnish with crisped parsley2 serve mashed potatoes1 or better still1 stewed cucumbers4 ,of the pig's harslet1 the lights1 sweetbread1 and heart may be parboiled1 cut up1 and fried with the liver4 ,or3--,after the fashion of ,herefordshire1 cut in slices1 #b inches thick1 the liver1 griskins1 heart1 kidney1 lights1 crow1 and some fat of bacon2 rub these slices well with a seasoning1 composed of onions1 apples1 a little sage1 and plenty of pepper and salt2 then put them on a small spit in alternate slices of lean and fat1 cover all over with a pig's caul1 and roast it three hours1 or more1 if the harslet be large4 ,when done1 remove the caul and pour a kettle of boiling water over4 ,make some gravy of the water that has been poured over1 and flavour it with port wine1 cyder1 and walnut catsup4 ,serve apple sauce4 ,harslet is #iavery good stewed in just enough water to make gravy1 and seasoned well4 ,a little cayenne4 ,tripe4 ,boiled tender1 cut in long narrow slips1 these dipped in a batter of egg and flour1 and1 if you like1 a little minced onion and salt4 ,fry from seven to ten minutes1 of a light brown4 ,serve1 if approved of1 onion sauce4--7,cow-,heel the same47 ,to ,fry ,parsley4 ,after it has been washed and picked1 shake the parsley backwards and forwards in a cloth till dry2 then put it into a pan of hot fat1 and fry it quickly of a light brown2 take it out with a slice the moment it is crisp--it will be spoiled if done too much4 ,lay it on a sieve before the fire4 ,herbs1 lemon peel1 and onions1 must always be chopped fine before they are mixed with bread-crumbs to fry4 ,or3 ,spread it on paper in a ,dutch oven before the fire1 and turn it often till it is crisp4 ,to ,fry ,bread ,sippets4 ,cut a slice of bread about a inch thick1 divide it into pieces of any shape you like4 ,make some fat quite hot1 in the frying-pan1 put in the sippets1 and fry of a light brown2 take them up with a slice1 and drain them before the fire ten minutes4 ,take care the pan be not hot enough to burn4 ,to ,fry ,bread ,crumbs4 ,the bread two days old3 rub it into very smooth crumbs1 put them into a stew-pan with some butter2 set it near a moderate fire1 and stir them constantly with a wooden spoon1 till of a fine light brown2 spread them on a sieve to drain1 and stir occasionally4 ,serve with roasted sweetbreads1 small birds1 and game1 if approved4 7,see ,made ,dishes47 #ib;,,chapter ,,xii4 ,,soups ,,and ,,broths4 ,,the prejudice against ,french soup1 arising from a belief that it must be maigre1 is as ridiculous as was the assuming that all ,frenchmen are the small1 thin1 miserable looking creatures which they used to be represented in caricatures4 ,soup is nourishing1 and also economical1 as it converts into palatable food1 the coarser parts of meat1 all trimmings1 and much that could not be cooked with effect in any other way4 ,the ,french excel1 merely because they take such pains in making soup1 and not from the quality or quantity of their ingredients4 ,a little meat with slow and regular boiling1 will produce richer soup1 than double the quantity1 if the soup kettle be suffered to boil fast one quarter of an hour1 and to stop boiling altogether the next quarter of an hour4--,the fault most common in ,english soup is1 the want of the juice of meat1 caused by too quick and irregular boiling1 to remedy which want1 recourse is had to pepper1 herbs1 and wine4 ,it is very easy to vary the sort of soup1 by making a good clear stock1 or what the ,french call bouillon1 and the next or following days1 flavour it1 or add vegetable ingredients to your taste4 ,soup made solely of brown meat or game1 without vegetables1 will keep better than that made of veal1 fowl1 any vegetable substance1 or fish4 ,as the ,french are great economists in their kitchens1 and are most scientific cooks1 it may not be amiss to recommend their practice4 ,read the directions for boiling meat1 for they must be observed in the first process of soup making4 ,always use the softest water2 and1 as a general rule1 give a quart to a pound of meat for soup1 rather less for gravy4 ,place the soup-kettle over a moderate fire1 that the meat may be gradually heated through1 which will cause it to swell and become tender2 also the water will penetrate into it1 and #ic;extract all the gross particles1 which will then go off in scum4 ,if it be suffered to boil up quickly1 it will be just as if scorched before the fire1 and will never yield any gravy4--,after the soup has been near to a boil for half an hour1 let it boil gently1 to throw up the scum2 remove that carefully1 and when you think no more will appear1 put in the vegetables and a little salt3 these will cause more scum to rise2 watch and take it off1 then cover the pot close1 and place it so1 by the fire1 that it may boil or simmer gently1 and not vary its rate of boiling4 ,from four to six hours may be enough1 but an hour more would not be too much1 for the bare meat and vegetables2 all flavouring ingredients should be allowed the shortest possible time1 because their flavour evaporates in boiling4 ,great extravagance is often committed for the want of attention to this1 for a larger quantity of costly ingredients is used1 than need be if they were put in just at the proper time4 ,it may be necessary to put in some of these things earlier than others2 but this must rest with the discretion of the cook4 ,remember that where catsup is used1 care must be observed not to give so much salt as where there is none4 ,if the soup waste much in boiling1 add boiling water4 ,keep the lid close1 and remove it as seldom as possible1 because so much of the flavour escapes by that means4 ,if the soup be over-watered1 leave the lid half way off1 that some of it may evaporate in steam4 ,french cooks1 ,i believe1 invariably brown the meat and vegetables first1 thus3 put a good piece of butter in a stew or frying-pan1 then the meat and vegetables and a little water 7no seasoning71 set it over a sharp fire1 turn it frequently that none of it may burn1 or the flavour will be spoiled2 when it is all browned1 put your quantity of water to it4 ,the soup may1 perhaps1 have a finer flavour1 but it will not be so clear1 for after the meat has been fried the scum will not be extracted from it in boiling4 ,thickening may be made of bread-raspings4 ,but that most commonly used1 is flour rubbed in butter or fat skimmings4 ,flour or meal is coloured1 spread on a plate1 in a ,dutch oven before the fire4 ,turn it with a spoon till it is of the colour you wish4 ,keep covered close1 for use4 ,potato flour1 a table-spoonful1 mixed smooth in a cup of water1 is a nice thickening4 ,barley and oatmeal1 also ,indian #id;corn meal1 in the same quantity4 ,thickening should be put in after that scumming has taken place which the vegetables have made necessary4 ,but the ,french mode of thickening soup is best of all4 7,see ,roux47 ,some persons boil vegetables by themselves to a mash1 and pulp them through a sieve into the soup4 ,this helps to thicken it4 ,the fatter the meat1 the more of green vegetables1 such as leeks and greens1 may be used4 ,meat should not be very fat1 nor yet all lean1 for soup4 ,no seasoning whatever1 except salt1 should be given to plain stock1 if not to be eaten the day it is made4 ,thickened soup requires a greater quantity of flavouring ingredients than clear soup1 as the thickening material absorbs a portion of the flavouring4--,take care not to over-season1 for this is a common fault4 ,of wine1 the quantity should not exceed a wine-glassful to a quart4 ,the sort must depend upon taste1 but claret is best for brown soup2 ,madeira for ,mock ,turtle2 ,brandy is used in soup1 and so is lump sugar4 ,vegetable soup requires a little cayenne4 ,soup or stock to be eaten on the following day1 should stand by the side of the fire a quarter of an hour to settle1 before it is strained2 the fat skimmed carefully off1 and put by4 ,strain the stock into an unglazed vessel4 ,in hot weather1 let it stand in a cool place2 if you wish to keep it three or four days1 boil it up every day4 ,when you rewarm it1 take off the cake of fat at the top1 and hold back the sediment4 ,be careful in warming soup1 that it do not get smoked4 ,also remember that it should but just come to a boil1 and be taken off the fire1 for every bubble tends to flatten its flavour4 ,when macaroni1 or other paste1 or any kind of green vegetable1 is added at the time of re-warming the soup1 of course time must be given for such addition to be cooked2 it is best partly cooked by itself first4 ,ham is used for making stock2 but except for ragouts1 or sauces very highly flavoured1 ,i should reject it4 ,when cream is added1 it must be boiled first1 or it will curdle4 ,pour it in by degrees1 stirring all the while4 ,the ,french use earthenware soup-kettles1 and some prefer them to the cast-iron digester1 or stock-pot4 ,tammis cloths 7bought at the oil shops7 are better for straining than sieves4 ,never use stale meat for broth or soup4 ,vegetables as #ie;fresh as possible4 ,the older and drier the onion1 the stronger its flavour4 ,plain ,stock4 ,having read the foregoing directions1 get a leg or shin of beef1 break it in two or three places1 wash it1 and cut some nice pieces to eat4 ,cover with water1 and boil it slowly4 ,if you wish it to be very good1 add an old fowl1 rabbit1 any trimmings of meat1 or gizzards of poultry1 or bones1 but mind that whatever it be1 it is quite fresh2 take care that you take off the first scum as it rises1 then put in salt1 and a large carrot1 a head of celery1 two turnips1 and two onions4 ,simmer this so gently as not to waste the liquor1 from four to five hours1 then strain as directed4--,rabbits are excellent in making stock4 ,more onions may be used than ,i have given directions for in this receipt2 indeed1 where their flavour is not objected to1 it is scarcely possible to use too many1 for nothing enriches soup and gravy so much4 ,the meat of shin of beef is excellent for your family dinner2 before what is cut into smallish pieces are cooked too much1 take them out and keep hot to serve with a little of the soup poured over1 as sauce4 ,serve pickles4 ,soup and ,bouilli4 ,about #e lbs4 of fresh1 juicy rump1 or flank of beef1 four quarts of water1 let it come slowly to a boil1 put in a heaped table-spoonful of salt1 taking off all the scum carefully2 put in three carrots1 four turnips1 two leeks1 one head of celery1 three onions 7one burnt71 three cloves in each1 a small bunch of herbs2 this should boil very gently five hours4 ,all the vegetables cut or sliced4 ,some persons like a small cabbage cut up in this4 ,serve the bouilli garnished with the vegetables2 put slices of bread in your tureen and pour the soup over1 without straining4 ,tomata sauce is good with bouilli4 ,good ,plain ,stock4 #g lbs4 of knuckle of veal cut in pieces1 five inches in diameter1 also lb4 of lean ham1 cut in dice1 put lb4 of butter into a stew-pan1 turn it round1 then put in the meat1 two #ifonions1 four cloves in each1 a turnip1 carrot1 leek and a head of celery4 ,cover the pan and keep skimming its contents over a sharp fire1 until there be a thick white glaze that will adhere to the spoon2 then put in four quarts of soft water1 and when coming to a boil1 set it on one side of the fire1 that it may simmer for three hours4 ,skim off the fat1 and strain it4 ,very good ,clear ,gravy ,soup4 ,first heat1 then rub with a coarse cloth1 a good-sized stew-pan or stock-pot1 then rub the bottom and sides with a marrow1 or a large piece of butter4 ,lay in about #f or #g lbs4 of shin of beef chopped across1 a knuckle or scrag of veal1 four shanks or the knuckle part of a leg of mutton1 and any trimmings of meat1 game or poultry you have1 a slice of carrot1 a head of celery1 two onions1 two leeks1 and turnip sliced1 and two table-spoonsful of salt4 ,let this catch1 not burn1 over a rather brisk fire1 and add five quarts of soft water4 ,when it has been carefully scummed once1 give it a pint of cold water1 to throw up more scum4 ,simmer slowly full four hours4 ,place it by the side of the hearth to settle1 skim off the fat1 and strain it4 ,of this soup1 which ought to be very clear1 are made many sorts1 on following days1 thus3-- ,vermicelli4--,boil the quantity you wish to use1 in a little water1 till nearly cooked enough1 then put it into the clear soup1 when you put that on the fire to re-warm4 ,brown thickening1 which see1 in the ,index4 ,maccaroni ,soup4--,the same as the last1 but do not make it too thick4 ,boil the maccaroni till rather more than three parts cooked1 and put it into the soup to finish while that is heating4 ,cream is an improvement4 ,serve grated parmesan4 ,white thickening4 ,carrot or ,turnip ,soup4--,cut red carrots in thin strips1 boil them till tender1 and put them into clear soup1 when it is rewarmed4 ,or3 ,boil six or eight carrots quite tender1 then pulp them through a sieve into the soup4 ,scoop turnips into little balls1 or cut them in any shapes you like1 boil them till tender1 and put into the soup4 ,brown thickening4 ,celery and ,asparagus ,soup4--,cut these in pieces rather more than an inch in length1 and boil them gently1 till #igtender1 then put them into clear gravy soup4 ,cream may be used if the thickening be white4 ,julienne ,soup4--,cut leeks and celery in squares1 turnips and carrots in strips1 boil them till tender1 and put into clear brown soup4 ,or3 ,cut carrots and turnips in strips1 put a large tea-cupful of these into a stewpan with lb4 of butter1 and shake it over the fire till they are tender and look transparent1 then pour in the stock2 add young peas1 two onions1 two leeks1 a small lettuce1 some sorrel and chervil1 all these cut small2 simmer gently till the vegetables are cooked1 then put in three lumps of sugar4 ,clear ,herb ,soup4 ,cut up what herbs you like the flavour of2 also leeks1 celery1 carrots1 turnips1 cabbage1 lettuce1 and young onions1 in preference to old ones1 a handful of young peas1 put the whole into boiling water1 and give them just a scald4 ,drain them on a sieve1 put them into some clear stock1 and simmer slowly till the roots are tender4 ,season with salt1 and a very little cayenne1 if you choose4 ,a ,clear ,soup4 ,cut #f lbs4 of gravy beef small1 put it into a large stewpan1 with two onions1 a small carrot and turnip1 a head of celery1 a bunch of sweet herbs1 and a pint of water4 ,stew slowly an hour1 add nine pints of boiling water4 ,simmer it slowly six hours1 strain1 and let it stand till next day4 ,take off the fat1 pour it from the sediment1 and boil up with whatever flavouring ingredient you choose4 ,this may be made ,julienne by putting in the mixture of vegetables as directed above4 ,also ,ox-tail by adding one to it4 ,brown ,soup4 ,make this as clear gravy soup1 and strain it4 ,then fry to a nice brown #b lbs4 rump steaks1 cut in small pieces1 drain them from the fat1 and put them in the soup4 ,let them simmer an hour1 add salt1 pepper1 and cayenne to taste1 also a wine-glassful of any catsup you like1 and when done1 let it stand by the fire1 to allow the fat to rise2 take that off1 and serve the soup with the steaks4 #ih,plain ,white ,soup4 ,soak a large knuckle of veal1 put it into the soup-kettle with #b fowls skinned1 or a rabbit1 lb4 of lean undressed bacon or ham1 a bunch of lemon thyme1 #b onions1 #a carrot1 #a turnip1 a head of celery1 a few white peppercorns1 and #b blades of mace1 cover with water1 and boil for two hours and a half1 and strain4 ,this should form a jelly4 ,to re-warm it1 take off the top fat1 clear the soup from the sediment1 and put it in a stewpan4 ,add vermicelli or maccaroni1 previously boiled1 till nearly done4 ,another ,white ,soup4 ,fry #b lbs4 veal1 and lb4 ham or bacon1 with a faggot of herbs1 #b onions1 a parsnip cut small1 and a head of celery4 ,when the gravy is drawn1 pour upon it #b quarts of water1 and #b quarts of skim milk4 ,boil it slowly an hour and a half4 ,add #b table-spoonfuls of oatmeal1 rubbed smooth in a tea-cupful of broth4 ,boil half an hour1 then strain it into the tureen4 ,cow heel and calf's feet are good in making white soup2 also rabbits1 in place of fowls4 ,when veal is dear1 use lean beef4 ,another with herbs4 ,boil a quart of beef and a quart of veal stock together1 with a table-spoonful of chopped tarragon1 and one of chervil2 when tender1 have ready a coffee-cupful of cream and three eggs beaten together1 stir them gently in1 and keep stirring till cooked1 but do not let it boil4 ,lorraine ,soup4 ,blanch lb4 of sweet and #a oz4 bitter almonds1 pound them in a mortar1 with a very little water1 to a paste4 ,take all the white part of a cold roast fowl1 skin and mince it very fine1 with the yolks of #c hard-boiled eggs1 and some fine bread-crumbs2 put this into a pint of plain white soup1 with a large piece of lemon peel1 and a little mace and nutmeg2 let it come to a boil1 add a quart more of the same stock boiling hot1 and after it has simmered a few minutes1 strain the soup1 and add1 by degrees1 a quart of cream which has been boiled4 #ii,onion ,soup4 ,the number of onions must depend upon taste2 if #aj or #ab1 chop and stew them1 in a saucepan1 with a good piece of butter2 stew them gradually1 and when done1 add some good stock3 salt1 pepper1 and cayenne1 if the stock be not already seasoned4 ,this may be strained1 and a pint of boiling cream added1 to make it more delicate4--,another3 cut small silver onions in rings1 fry them of a light colour1 drain and cook them for twenty minutes in clear gravy soup4 ,serve toasted sippets4 ,onion ,soup ,maigre4 ,fry in clarified butter #ab large onions1 #b heads of celery1 a large carrot and a turnip1 all chopped4 ,when soft1 pulp them through a sieve1 into #b quarts of boiled water1 thickened with #d or #e oz4 of butter1 worked up with potato flour1 and seasoned with mace and white peppercorns1 #b lumps of sugar1 or you may thicken with the beat yolks of #d eggs4 ,bread sippets in the tureen4 ,green ,peas ,soup4 ,an old-fashioned1 but good receipt4 ,boil quite soft1 #c pints of green peas1 and work them through a hair sieve4 ,put into the water in which the peas were boiled1 #c large slices of ham1 a small knuckle of veal1 a few beet leaves shred small1 a turnip1 #b carrots1 and a little more water4 ,boil an hour and a half4 ,then strain the liquor into a bowl1 and mix it with the pulp4 ,put in a little juice of spinach1 which is obtained by squeezing the spinach1 after it has been boiled1 through a cloth4 ,this will give a good colour4 ,then give it a gentle boil1 to take off the taste of the spinach1 slice in the whitest part of a head of celery1 and a lump of sugar the size of a walnut4 ,cut a slice of bread into little square pieces1 a slice of bacon in the same manner1 and fry together in fresh butter1 of a light brown4 ,cut a large lettuce in slices1 fry that1 after the other1 then put them all together into the tureen4 ,have ready boiled1 a pint of young peas1 put them also into the tureen1 and pour the soup over4--,onions may be added if approved4--,serve toasted bread1 and also dry powdered mint4 #ajj;,green ,pea or ,asparagus ,soup4 ,put #e pints of peas1 with lb4 of butter and lb4 lean ham1 in dice1 into a stew-pan with two onions cut up and a little parsley1 moisten it with water1 and keep stirring or shaking over a sharp fire2 when quite tender put in a thickening of flour rubbed smooth with water or broth1 and having stirred that well in1 add #c quarts of any stock you have2 whatever salt and pepper you think is required1 also cayenne if you like1 and #c lumps of sugar3 boil ten minutes and strain it4 ,this may be served at once2 or1 after you have strained it1 you may boil it up again with pint of boiling milk1 skim it1 and serve on crisp sippets4 ,asparagus the same way3 keep back part of the heads1 and boil them separately1 not very tender1 cut them in pointed pieces1 and put into the strained soup4 ,artichoke ,soup4 ,wash and peel #b doz4 ,jerusalem artichokes1 and cut them in thin slices4 ,put #b large onions1 #a turnip1 a head of celery1 #b bay leaves1 a sprig of thyme1 and #a lb4 of lean ham into a stew-pan1 with lb4 butter1 stir all the time1 and let it fry over a slow fire #bj minutes2 it will form a white glaze1 then take it off1 and put it all with the artichokes into a stew-pan with a pint of thin broth or soft water1 and simmer it1 till all the vegetables are quite tender1 then put in #c table-spoonsful of flour rubbed smooth with broth1 mix well together2 add #c quarts of good stock and a pint of boiled milk1 a tea-spoonful of salt1 the same of sugar1 let it just boil up1 then strain it1 and boil it up again with mushroom catsup1 and a glass of white wine2 and pour it over fried bread in the tureen4 ,a good ,maigre ,soup4 ,melt slowly1 in a stew-pan1 lb4 butter1 put in a head of celery1 #a carrot1 and #a turnip sliced1 shake them well and let them brown2 add three quarts of boiling water1 #a pint of young peas1 and some black pepper2 when these are done1 let it settle1 strain the soup into another stew-pan1 leaving all sediment2 put it on again with #c large onions in slices1 #aja;another head of celery1 and #c turnips and carrots in pretty shapes4 ,boil slowly till done1 then serve the soup4 ,yellow ,peas ,soup ,should soak the night before1 and if old1 again in the morning1 in lukewarm water4 ,allow #a lb4 to #d quarts of soft water1 with #c lbs4 of lean sinewy beef1 or fresh trimmings of meat1 poultry1 or roast beef bones1 a small piece of pickled pork1 the shank of a bacon or mutton ham1 or the root of a tongue a little salted1 and soaked and washed2 also #b carrots1 #b turnips1 and #f rather small onions4 ,scum well1 as soon as it boils1 and stir the peas up from the bottom2 add another quart of boiling water1 or the liquor of any boiled meat4 7,pot liquor should always be saved for peas soup47 ,let it simmer till the peas will pulp4 ,then strain through a coarse sieve4 ,take the onions out from the pulp1 and put the latter back into the soup1 with a fresh head of celery1 or a large tea-spoonful of celery seed1 tied in muslin1 and some salt and pepper4 ,simmer it1 if thin1 three-quarters of an hour1 to thicken it2 then put it into the tureen1 let it stand covered a few minutes1 and remove the fat which will have gathered on the top4 ,shake dried mint or parsley over the soup1 and serve with dice of toasted bread4--,this soup may be made in a very economical way1 by the means of pot liquor1 roast beef bones1 fragments of meat1 and fresh clarified dripping4 ,the liquor in which a leg of pork has been boiled1 should be saved for peas soup4--,very little pieces of boiled pork may be served in peas soup1 also cucumbers cut and fried1 or bacon cut and fried4 ,a pickled herring is used to give flavour1 when there is no pot liquor4 ,peas soup is very good quite maigre2 the water must be soft1 and the peas boiled long and slowly1 before they are pulped4 ,carrot ,soup plain4 ,scrape and wash six large carrots1 and peel off the outsides quite thick2 put these into a soup-kettle1 with a large head of celery1 an onion cut thin1 two quarts of soft water1 or pot liquor1 and1 if you have them1 roast beef bones4 ,after this has been boiled and scummed1 set it by the fire1 keep it close covered and simmer it gently two hours4 #ajb,strain through a sieve1 and pulp the vegetables1 with a wooden spoon1 into a clean saucepan1 and as much broth as will make it as thick as peas soup2 season with salt and pepper4 ,make it hot1 and send it to table4 ,add what spices you like4 ,serve toasted bread1 either fried or plain4--,celery and ,turnip soup the same way4 ,when celery cannot be procured1 the seed pounded fine1 about a drachm1 put in a quarter of an hour1 will give the flavour of two heads of celery4 ,mock ,turtle ,soup4 ,make it the day before it is wanted4 ,get a good sized calf's head1 the skin on1 scald and split it1 take out the brains1 and the bones of the nose1 and lay it in lukewarm water to soak4 ,change the water often1 to draw out the blood and slime4 ,when the head is quite clean1 put it into a stew-pan with rather more soft cold water than to cover it4 ,let it come to a boil rather quickly1 and scum well4 ,then boil gently1 rather more than half an hour4 ,take out the head1 place it in a dish1 and when cold1 cut it into small neat pieces3 skin the tongue1 and cut it up4 ,keep the meat covered1 and set it by till the next day4 ,put all the bones and refuse parts of the head into the soup-kettle1 in the liquor in which it was boiled1 with a knuckle of veal broken1 and about #c lbs4 shin of beef1 but the latter must be soaked first4 ,let this boil1 then take off all the scum1 and simmer it gently from four hours and a half to six hours1 strain it into a pan1 and set it by4 ,when you want to make the soup1 take off the cake of fat1 and pour the stock into a large stew-pan1 holding back the sediment2 set it on the fire1 let it come quickly to a boil1 then throw in a little salt to facilitate the rising of whatever scum there may still be1 and take this off4 ,put in from #aj to #ab sliced onions1 browned in the frying-pan2 also a few sprigs of fried sage1 a few leaves of sweet basil1 and the peel of a large lemon1 not fried2 a little cayenne1 black pepper to your taste1 a very little allspice1 three blades of mace1 some cloves1 one eschalot1 and the thickening2 which latter may be of flour worked up in butter1 or of brown roux 7which see in the ,index74 ,let it simmer nearly two hours1 or till it taste strong1 and be of a good colour2 pass it gently through a hair-sieve into another stew-pan1 and put into that the cut #ajcup pieces of head1 and what wine you choose1 ,madeira1 sherry1 or claret1 about a wine-glassful of either of the two former1 to a quart of soup4 ,when the meat is tender1 the soup is done1 and from half to three-quarters of an hour ought to cook it4 ,have ready #ab each of forcemeat and egg balls to serve in the tureen4 ,forcemeat balls are made of veal or fowl1 suet and parsley1 all minced very fine1 mixed with bread-crumbs1 salt1 pepper1 cayenne1 lemon-peel1 nutmeg1 and allspice1 and wetted with yoke of egg1 to make up into balls4 ,fry of a light brown1 and lay them in a small sieve to drain before you put them in the tureen4 ,egg balls are eggs boiled hard1 the yoke taken from the white and pounded well in a mortar1 a little salt added1 and as much raw yolk of egg and flour as will bind these into balls1 not bigger than a marble4 ,put them into the soup soon enough to cook them4 ,before you serve the soup1 squeeze the juice of a lemon into the tureen4 ,some persons put ox palates1 in slices1 in mock turtle2 pickled cucumbers cut very thin may also be an improvement4 ,the above is not an expensive receipt1 though1 perhaps1 quite rich enough4 ,cheaper ,mock ,turtle may be made of cow-heels or calf's feet1 stewed gently1 strained1 and the liquor added to plain stock of beef1 an onion1 and what herbs and other seasonings you like4 ,cut up the feet1 and put them into the soup1 just before you serve it4 ,add lemon juice and wine1 if you like4 ,hare ,soup4 ,the hare must be quite fresh4 ,cut it up 7washed1 but not soaked71 put it in a stewpan1 with six middling-sized onions 7two burnt71 two bay leaves1 a blade of mace1 three cloves1 a bunch of parsley1 a little sweet basil1 thyme1 and celery1 also a little broth1 plain stock1 or1 if you have neither1 soft water1 to cover the meat4 ,if you desire it to be very good1 add #a lb4 of gravy beef1 notched and browned first2 when it has come to a boil1 and been scummed1 put in three quarts of water1 and simmer1 if the hare be young1 three hours2 if old1 longer4 ,strain it1 set the best pieces cut rather small apart1 to serve in the tureen1 and cut all the meat off the other parts1 to pound with soaked crumb of #ajd;bread1 to give thickness to the soup4 ,when this is put into the strained soup1 season it to your taste1 and add catsup and port wine2 also fried forcemeat balls1 if you like4 ,another1 and a better4 ,if you happen to have two hares1 one old and tough1 the other young1 cut up the first and put it on in three quarts of water1 with three onions1 two anchovies1 six cloves1 a blade of mace1 a teaspoonful of salt1 half a one of cayenne1 and simmer it four hours4 ,meantime1 roast the other hare1 properly stuffed1 till half done1 then cut it up1 and put it all1 with the stuffing1 into the soup1 and let it simmer gently nearly an hour4 ,you will have kept back some of the best pieces to serve in the soup the next day1 unless you prefer it clear without any meat1 in which case put it all in4 ,next day1 when you re-warm it1 add a tumbler of port wine4 ,not having the old hare1 two rabbits may be found very good4 ,rabbit ,soup4 ,cut up the rabbits1 and if two1 put the pieces into water sufficient to cover them2 let it boil slowly1 and take off all the scum2 when no more rises1 add two quarts of good stock 7or soft water71 prepared of shin of beef and veal1 or of knuckle of veal alone1 or of trimmings of veal and two or three shanks of mutton3 this stock must be already flavoured with onions or eschalots1 white peppercorns1 and mace2 simmer gently till the meat is quite tender1 and then put it by till next day4 ,take off all fat before you re-warm it2 take out the liver1 rub it through a sieve1 moisten with a little flour and butter1 and add to the soup1 also a teacupful of ,port1 the same of white wine1 a table-spoonful of walnut catsup1 and lemon pickle4 ,game and ,venison ,soup1 ,may be made of any and of every kind of game4 ,skin the birds2 if large ones1 carve them2 if small ones1 only split down the back2 fry them1 with slices of ham or bacon1 and a little sliced onion and carrot4 ,drain the pieces1 lay them in a stewpan with some good stock1 a head of celery1 a little chopped parsley1 and what seasonings you like4 ,stew gently #aje;for an hour4 ,if venison be at hand1 fry some small steaks1 and stew with the birds4 ,serve the meat in the soup1 taking out the ham4 ,another1 and plainer4 ,in the season1 and in houses where game abounds1 make soup as follows3 cut the meat off the breasts of any cold birds1 and pound it in a mortar4 ,boil the legs1 and all the bones1 in whatever broth you have1 for an hour4 ,boil four large turnips to a mash1 and pulp them to the pounded meat1 mix these well1 then strain in the broth1 by degrees1 and let it stand close by the fire1 in the stew-pan1 but do not let it boil4 ,season to your taste4 ,just before you serve it1 beat the yolks of #f eggs in a pint of cream1 and pass through a sieve2 then put the soup on the fire1 and as it is coming to a boil1 stir in the cream1 and keep stirring a few minutes1 but do not let it quite boil1 or it will curdle4 ,stewed ,knuckle of ,veal and ,soup1 ,may be made of the breast1 shoulder-blade1 or scrag1 but best of the knuckle4 ,cut it in three pieces3 wash1 break1 and place it on skewers1 in the stew-pan1 with #a lb4 of streaked bacon1 a head of celery1 #d onions1 #b carrots1 #a turnip1 a bunch of parsley and lemon thyme1 and a few black and ,jamaica peppercorns4 ,cover the meat with water1 and let it simmer till quite tender4 ,strain the soup1 put it on the fire again1 and season and thicken it to your taste4 ,either serve the meat in the tureen with the soup1 or put it in a dish with the bacon1 and the vegetables round it4 ,you may pour parsley and butter over the meat1 or serve it in a boat4 ,a little rice flour is good to thicken with4 ,some have whole rice boiled1 as for eating1 and put to the soup when it is returned to the fire4 ,others use vermicelli4 ,eggs and cream beaten together and strained1 would enrich this soup2 when you put them in1 stir all the time1 and take off the soup before it quite boils4 ,mulligatawny ,soup4 ,put a few slices of bacon into a stew-pan with a knuckle of veal1 and no vegetables2 simmer an hour and three #ajfquarters2 cut about #b lbs4 of breast of veal into rather small pieces1 add the bones1 and gristly parts of the breast1 to the knuckle which is stewing2 fry the pieces of meat1 and #f sliced onions1 in a stew-pan1 with a piece of good clarified dripping or butter4 ,strain the stock if done1 and put the fry to it1 set it on the fire1 and scum carefully2 simmer it an hour4 ,have ready mixed in a batter1 #b dessert-spoonsful of curry powder1 the same of lightly browned flour1 and salt and cayenne as you choose2 add them to the soup4 ,simmer the meat till quite tender4 ,you may have #b chickens parboiled1 and use them in place of the breast of veal4 ,the above receipt is a plain one4 ,another and richer4 ,make a strong stock of a knuckle of veal1 roast beef bones1 a ham bone1 a faggot of sweet herbs1 #b carrots1 #d turnips1 #h onions1 #a clove of garlic1 #c heads of celery1 previously fried in butter1 #f cloves1 some black pepper1 salt1 cayenne1 mace1 and mushroom powder2 stew it all in #e quarts of water1 eight hours1 then strain through a fine sieve4 ,when cold take off all the fat1 and if the stock be not rich enough1 add to #c quarts1 a pint of good gravy2 rub #c table-spoonsful of curry powder1 #a of ground rice1 and #a of turmeric with some butter and flour1 then moisten with a little stock1 and add it by degrees to the rest1 and simmer it two hours4 ,add #b or #c wine-glassfuls of sherry or ,madeira1 #a of oyster1 #a of walnut pickle1 #a of eschalot or chili vinegar1 #b table-spoonsful of soy1 #b of ,harvey or ,reading sauce1 and #a of essence of anchovy2 simmer it a few minutes4 ,have ready #b chickens1 or a rabbit1 parboiled1 then browned in fresh butter1 or pieces of ox-tail previously cooked1 add whichever of these it may be to the soup1 simmer it again till the meat be cooked1 then squeeze in the juice of a lemon and serve4 ,serve rice1 cayenne1 chili vinegar1 and pickles4--,cold ,arrack1 or ,rum ,punch1 after mulligatawny4 ,ox-,tail ,soup4 ,three tails will make a good sized tureen-ful of soup2 it is very strengthening1 is considered an elegant1 and is by no means an expensive soup4 ,have the tails divided at the #ajgpoints1 rub with suet1 and soak them in lukewarm water4 ,lay them in a stew-pan with #f onions1 a turnip1 #b carrots1 some peppercorns1 and #c quarts of soft water4 ,let it simmer two hours and a half2 take out the tails1 cut them in small pieces1 thicken it brown1 then strain it into a fresh stew-pan1 put in the pieces of meat1 boil up and skim it2 put more pepper1 if wanted1 and either catsup1 or ,port wine4 ,grouse ,soup4 ,roast #c birds1 cut off all the meat1 reserve some nice pieces to serve in the tureen2 put the bones and all the rest into #b quarts of good stock1 and boil them half an hour2 then pound the meat in a mortar2 put a large onion1 a carrot and turnip1 cut up1 into a stew-pan with lb4 butter1 #b sprigs each of parsley1 thyme1 #b bay leaves1 #f peppercorns1 and a blade of mace1 and stir them a few minutes over the fire2 then add a pint of stock1 and stew it all till tender1 put in the pounded meat1 and #d oz4 of flour rubbed smooth1 and the soup1 mix it all well together1 simmer it #bj minutes1 stirring all the while2 if required1 add salt1 and a table-spoonful of sugar2 strain it into another stew-pan1 boil it up1 skim it well1 and pour into the tureen over the reserved slices of meat1 and some fried pieces of bread1 cut in any shape you please4 ,the stock for the above is good made of #d or #e lbs4 of beef and #a or #b rabbits1 according to the quantity1 and the richness you require4 ,i should put a large wine-glassful of ,port into a moderate sized tureen-ful4 ,partridge and ,pheasant ,soup4 ,the same as the above4 ,poacher's ,soup4 ,this excellent soup may be made of any kind of game4 ,about #d lbs4 of any of the coarse parts of venison1 beef1 or the same weight in shanks1 or lean mutton1 for the stock2 boil in it celery1 onions1 carrots1 turnips1 what herbs you like1 and oz4 of mixed black and ,jamaica peppers4 ,simmer three hours1 then strain it4 ,skin and cut up a black cock1 a woodcock1 a pheasant1 half a hare1 a rabbit1 a brace #ajhof partridges1 or grouse1 or slices of venison2 any one1 or parts of several of these1 according to what you may require and what game you may have4 ,season the meat with such mixed spices as you like1 then flour and fry it in the frying-pan1 or put them1 at once1 into the strained stock1 for the frying process is not actually necessary4 ,put in with the pieces of meat1 about #aj small onions1 #b heads of celery cut up1 and #f peeled potatoes2 when the stock comes to a boil1 add a small white cabbage1 or a lettuce quartered1 black pepper1 salt1 and allspice if you like4 ,simmer till the meat be tender4 ,if the meat be composed of small birds1 the vegetables must be put into the soup and cooked before the meat1 for that must not be overdone4 ,this may be enriched by wine1 catsup1 anchovies1 and forcemeat balls4 ,scotch ,barley ,broth4 ,about #d lbs4 of mutton to #d quarts of water1 and lb4 of ,scotch barley 7more or less according to taste71 a large spoonful of salt1 also a large cup of soaked split peas1 if in season4 ,scum carefully1 and let the broth boil slowly an hour4 ,then add #b carrots1 #b turnips1 cut small1 #c onions1 or #c leeks sliced1 and a head of celery1 or a bunch of parsley1 and some green or split peas4 ,when these are done1 season to your taste4 ,this may be made of beef1 with greens instead of turnips4 ,the meat1 if mutton1 is served in a dish1 with parsley and butter2 and the vegetables in the soup4 ,remove the fat from the top before you serve4 ,hotchpotch1 a ,german dish4 ,cut #f lbs4 of either beef or mutton1 or both1 into nice shaped pieces1 and put to them as much water as you require soup4 ,boil and scum well1 then put in carrots and turnips sliced1 parsley chopped1 leeks and ,german greens cut up1 suiting the quantity to the meat4 ,serve all together4 ,a ,pepper ,pot4 ,three quarts of water1 #b lbs4 of mutton or veal1 and a small piece of lean bacon2 a fowl if you have it2 as many carrots1 turnips1 and onions as you like1 and a tea-cupful of #ajirice4 ,scum well1 season highly1 and let it stand a little before you serve it1 to take off the fat4 ,scotch ,cock-a-leekie4 ,make a stock of #e lbs4 of shin of beef1 strain1 and put to it a large fowl trussed for boiling1 and when it boils1 put in six leeks 7blanched71 in pieces an inch long4 ,in half an hour put in six more leeks and the seasoning2 if these leeks do not make the soup thick enough1 put more4 ,when the fowl is done1 serve it in the soup4 ,mutton ,broth4 ,put #b lbs4 of scrag of mutton into a saucepan1 with just enough water to cover1 and when that is near boiling1 pour it off1 and carefully take all the scum off the meat2 then put it back into the saucepan with four pints of boiling water1 a table-spoonful of grits1 a little salt1 and an onion2 set it over a slow fire1 scum well1 and then put in two turnips1 and simmer it slowly two hours4 7,see ,cooking for the ,sick47 ,veal ,broth4 ,the knuckle is best1 but the scrag is good4 ,a gallon of water to the knuckle1 add an onion1 a blade of mace and salt4 ,carefully scum1 and boil it gently till the meat be thoroughly done1 and the liquor greatly reduced4 ,add vermicelli or rice4 ,chicken ,broth ,should simmer very gently1 and its strength will be in proportion to the quantity of water4 ,a good-sized chicken will make a quart of very good broth4 ,as this is seldom made except for invalids1 neither onion1 carrot1 nor turnip ought to be used4 ,a bunch of parsley may be boiled in the broth1 then taken out and chopped fine4 ,skim the fat off the broth1 and serve the parsley in it4 ,milk ,soup4 ,boil two quarts with a little salt1 cinnamon1 and sugar4 #aaj,lay thin slices of toasted bread in a tureen1 pour a little hot milk over them1 and cover close that they may soak4 ,beat the yolks of five eggs1 add them by degrees to the milk2 stir it over the fire till it thickens1 take it off instantly or it will curdle2 pour it into the tureen upon the bread4 ,you may stir into the boiling milk a lb4 of sweet almonds1 and a few bitter ones1 all blanched4 ,in ,france buttermilk is cooked in this way1 and poured on thin slices of boiled apples1 spread in a tureen4 ,ox-,head ,soup4 ,put half an ox cheek into a tub of cold water1 and let it soak two hours4 ,take it out1 break the bones not already broken1 and wash it well in lukewarm water4 ,then put it in a pot1 cover with cold water1 and let it boil2 scum carefully1 put in salt1 one head of celery1 one turnip1 two carrots1 two large onions 7one burnt71 a bay leaf1 two dozen berries of black pepper1 the same of allspice1 a good handful of parsley1 some marjoram1 savory1 and lemon thyme2 cover the soup kettle close1 and set it over a slow fire4 ,as the liquor is coming to a boil1 scum will rise1 take that off1 and let the soup stew gently by the fire three hours4 ,then take out the head1 pour the soup through a fine sieve into a stone-ware pan1 and set both by till the next day4 ,cut the meat into small pieces1 skim all fat from the top of the liquor1 and put about two quarts of it1 all the meat1 and a head of celery cut up and fried with an onion1 into a clean saucepan1 and simmer it half an hour4 ,cayenne may be added1 a glass of white wine1 or a table-spoonful of brandy4 ,giblet ,soup4 ,scald two sets of fresh giblets1 and pick them very clean4 ,cut off the noses1 split the heads1 and divide the gizzards and necks into small pieces2 crack the bones of the legs1 put all into a stewpan1 and cover them with cold water4 ,when it boils scum well1 and put in three sprigs each of lemon thyme1 winter savory1 or marjoram1 and a little bunch of parsley2 also twenty berries of allspice1 and the same of black pepper1 in a muslin bag2 let this stew very gently1 till the gizzards are tender1 which will be in about an hour and #aaa;a half4 ,lift out the giblets with a skimmer1 or spoon with holes1 into a tureen1 and keep it1 covered1 by the fire4 ,melt #a oz4 of fresh butter in a clean saucepan1 stir in enough flour to make a paste1 and pour in1 by degrees1 a ladleful of the giblet liquor1 and the rest by degrees1 and boil it ten minutes1 stirring all the time4 ,skim and strain the soup through a fine sieve into a bason4 ,rince the stewpan1 return the soup into it1 and add a glass of ,port wine1 a tablespoonful of mushroom catsup1 and a little salt4 ,give it one boil up1 put the giblets in to get hot1 and serve it4--,you may make this much better by using plain stock in place of water1 and a ham bone4 ,you may add a pint of ,madeira also2 squeeze a small ,seville orange into the tureen1 and add three lumps of sugar and a little cayenne4 ,soup ,maigre4 ,cut the white part of eight-loaved lettuces small as dice1 wash and drain them1 also a handful of purslain1 the same of parsley4 ,cut six large cucumbers into pieces the size of a crown piece1 peel and mince four large onions1 and have three pints of young peas4 ,put lb4 of fresh butter into a stewpan1 brown it of a high colour1 and put in all the vegetables1 with thirty whole peppers1 and stew it ten minutes1 stirring all the time1 to prevent burning4 ,add a gallon of boiling water1 and one or two ,french rolls1 cut in three pieces1 and toasted of a light brown4 ,cover the stew-pan1 and let the soup stew gradually two hours4 ,put in drachm of beaten mace1 two cloves bruised1 nutmeg and salt to your taste2 boil it up1 and just before you serve1 squeeze the juice of one lemon into it3 do not strain it4--,soup may be made of any1 and of every sort of vegetable1 in the same manner1 but they must be thoroughly cooked4 ,cream is an improvement1 and ,french rolls1 if not stewed in the soup1 may be cut in slices1 toasted1 and put into the tureen before the soup4 ,stock for ,fish ,soup4 ,this may be made of either meat or fish1 the latter for maigre days4 ,if meat1 make it the same as for meat soup4 ,if fish be used1 it may be cod's head1 haddocks1 whitings1 #aab;eels1 skate1 and all white fish4 ,boil the fish for stock in two quarts of water1 with two onions1 some salt1 a piece of lemon peel1 and a bunch of sweet herbs4 ,scum carefully1 and strain it4 ,if the soup is to be brown1 you may brown the fish for stock in the frying-pan before you boil it4 ,fish stock will not keep4 ,lobster ,soup4 ,for this there should be a good stock1 of beef1 ham1 onions1 and fresh fish trimmings2 strain it and pulp back the onions4 ,pound the spawn and all the body of the lobster1 and stir it smoothly into the soup4 ,cut all the meat of the claws in small pieces1 and put it in the soup also4 ,add cayenne1 white pepper1 and a glass of sherry4 ,or--,having a stock of fish prepared1 cut up the meat of the lobster in pieces1 and mix the coral with it4 ,bruise the spawn with a little flour in a mortar1 wet it with a little of the strained stock1 and mix it by degrees into the rest4 ,take half of the cut up meat and coral1 add oysters1 an anchovy1 a blade of mace1 nutmeg1 lemon peel grated1 and a little cayenne2 pound all together1 with the yolks of two eggs1 and a very little flour1 and make forcemeat balls for the soup2 fry or brown them in a ,dutch oven1 or use them without being browned or fried4 ,put the balls and the remainder of the cut up meat into the soup1 let it simmer half an hour1 then serve it1 first squeezing half a lemon or ,seville orange in the tureen4 ,madeira may be added4 ,oyster ,soup4 ,veal makes the most delicate stock2 it should be strong and clear3 put to it a quart of the hard part of fresh juicy oysters1 which have been pounded in a mortar with the yolks of six hard-boiled eggs4 ,simmer for half an hour1 then strain it into a fresh stewpan1 and put in another quart or more of oysters1 trimmed1 and washed from their shells1 also some mace and cayenne1 and let it simmer ten minutes4 ,beat the yolks of three eggs1 take out a little soup in a cup1 let it cool1 mix it by degrees with the eggs1 and stir into the soup1 having first drawn that aside from the fire2 stir all the time until you send it to table1 or it will curdle4 ,give #aacthis soup any additional flavour you like4 ,the oysters put in whole1 may be first run on fine wire skewers1 and fried4 ,another ,maigre4 ,into four pints of water put five onions fried in butter1 some mace1 salt1 pepper1 and what herbs you like1 in a small quantity4 ,when this has boiled1 and been carefully scummed1 put in #a lb4 of fresh butter1 a few mushrooms1 and a #ajj oysters2 thicken with vermicelli1 and let the soup boil gently a quarter of an hour4 ,cray ,fish ,soup4 ,if to be maigre1 the stock must be made of fish alone2 it must be quite fresh1 and #c lbs4 will make two quarts2 put in an onion or two1 and some black and ,jamaica peppers4 ,boil the fish to a mash1 and keep straining the liquor till clear4 ,about four dozen cray fish will be enough1 pick and stew them in the soup1 after it has been strained1 till done2 add a little cayenne1 and the spawn of a lobster pounded1 and stirred in to thicken as well as flavour the soup4 ,prawns1 cockles1 and muscles1 in the same way4 ,it may be made of meat stock1 and flavoured to be richer4 ,eel ,soup4 ,to #c lbs4 of eels1 cut in pieces1 allow three quarts of water2 after this has boiled and been scummed1 add two rather large crusts of toasted bread1 eight blades of mace1 three onions1 a few whole peppercorns1 and a faggot of herbs4 ,let this boil gently till half wasted1 and then serve it with dice of toasted bread4 ,you may add pint of cream1 with a dessert-spoonful of flour1 rubbed smooth in it4 7,for fish forcemeats see in the ,index47 #aad;,,chapter ,,xiii4 ,,fish4 ,to ,boil4 ,,the fish-kettle ought to be roomy3 the water should1 according to some1 be cold1 and spring water1 and be slow in coming to a boil4 ,i incline to this3 according to others1 it ought to be hot at the time of putting in the fish1 upon the supposition that the shorter time it is in water the better4 ,experience must1 however1 be the best instructor2 and much depends on the size1 and sort of the fish4 ,a handful of salt in the water1 helps to draw the slime from the fish1 and gives it firmness4 ,vinegar is used for the latter purpose1 particularly for cod and turbot4--,when the water boils1 take off the scum1 and place the fish-kettle by the side of the fire1 to simmer gently2 the usual allowance of time is twelve minutes to the pound1 but there is no certain rule4 ,run a sharp knife into the thick part1 and if it divide easily from the bone1 it is done4 ,when you think the fish done1 lift up the strainer1 and place it across the kettle to drain1 and if it have to wait1 put a heated cover on it1 and over that1 several folds of flannel2 this is the best substitute for a ,bain ,marie4 ,it must not stay an instant in water1 after it is done4 ,serve on a fish drainer1 which1 as well as the dish1 ought to be quite hot1 for half cold fish is very bad4 ,crisp parsley1 slices of lemon and barberries1 also picked red cabbage1 are used to garnish4 ,some cooks say that salt fish should scarcely boil at all1 but remain till tender1 in hot water1 just coming to a boil2 put it on in cold water1 and let it be a long time heating through4 ,stock for gravy1 for stewing1 or sauce1 is made of meat or fish1 according to whether it be to be maigre or not4 ,any white fish1 and the trimmings of all quite fresh fish1 may be used4 ,these may be browned first1 in the #aae;frying-pan1 then put into #a or #b quarts of water1 according to the quantity you require1 with a bunch of sweet herbs1 onion1 eschalot1 mace1 and lemon peel2 boil it and scum well2 then strain it1 and put in the fish to stew4 ,fish stock is best made on the morning it is wanted4 ,court ,bouillon1 for boiling or stewing fish1 is as follows3 to a gallon of water1 a handful of salt1 #b onions1 #b carrots1 and eschalots1 a bunch of parsley1 thyme1 and basil1 #b bay leaves1 #ab peppercorns1 and #f cloves1 also a large piece of butter4 ,stew1 then strain it4 ,this may be enriched as required4 ,it keeps well1 and is a good basis for stock4 ,to ,fry4 ,this is rather difficult1 and requires exceeding care and attention4 ,some people consider that lard is essential1 but clarified dripping is as good4 ,oil is used in countries where the olive tree grows4 ,wash1 and lay the fish in the folds of a clean cloth1 for it must be quite dry4 ,flour it lightly1 if to be covered with bread-crumbs1 for if not quite dry1 the bread will not adhere to it4 ,the crumbs of stale bread2 or to be very delicate in appearance1 use biscuit powder4 ,having floured the fish1 brush over with yolk and white of egg1 then strew over the crumbs or powder1 so as to cover every part of the fish4 ,the frying-pan of an oval shape4 ,the fire hot1 but not fierce4 ,if not hot enough1 the fish will be soddened1 if too hot1 it will catch and burn4 ,there should be fat enough to cover the fish2 let it boil1 7for frying is1 in fact1 boiling in fat17 skim it with an egg slice1 as it becomes hot1 then dip the tail of the fish in to ascertain the heat2 if it become crisp at once the pan is ready1 then lay in the fish4 ,when done1 lay it before the fire to dry1 either on whity brown paper or a soft cloth2 turn it two or three times1 and if the frying fat has not been sufficiently hot1 this will1 in some measure1 remedy the defect4--,fat in which veal or lamb has been fried may be used for fish1 when it has settled long enough to be poured from the sediment4 ,turbot to ,boil4 ,first wash well1 and soak it in salt and water2 when quite clean1 score the skin of the back1 or the belly will crack #aafwhen the fish begins to swell4 ,do not take off the fins1 as they are a delicacy4 ,place it on a fish-strainer1 in a roomy turbot-kettle1 the back downwards4 ,you may rub it over with lemon juice1 to keep it white4 ,cover the fish with cold water1 and throw in salt4 ,allow #a lb4 salt to a gallon and a half of water4 ,it should be quite half an hour in coming to a boil1 scum well1 then draw the kettle to the side1 and if a fish of #aj lbs4 weight 7larger are not so good71 let it simmer #cj minutes1 but if it do not simmer gently the fish will be spoiled and the skin cracked4 ,when done1 garnish with slices of lemon1 scraped horse-radish1 parsley1 barberries1 whole capers1 or the pea of a lobster1 forced through a sieve4 ,a very few smelts or sprats fried1 laid round the turbot4 ,lobster sauce is most esteemed1 but shrimp or anchovy sauce answer very well4 7,see to dress ,cold ,turbot47 ,brill4 ,the same as turbot1 except that you put it into boiling water1 the flesh being softer4 ,or3 parboiled1 covered with egg and crumbs1 and browned before the fire1 or in the frying-pan4 ,if #f lbs4 simmer it an hour1 but when it begins to crack it is done4 ,john ,dory4 ,the same as brill4 ,sole to ,boil4 ,wash clean1 cover it with cold water1 put in a handful of salt1 and let it come gently to a boil1 take off the scum1 and set the fish-kettle aside2 let it simmer very gently five minutes1 and it is done1 unless very large1 then eight or ten minutes4 ,oyster sauce4 ,cod to ,boil4 ,wash clean1 and rub the inside with salt2 cover it with water1 in the kettle4 ,a small fish will be done in fifteen minutes after the water boils2 a large one will take half an hour2 but the tail being much thinner than the thick part1 it will be done too much if boiled all at once2 #aagtherefore1 the best way is to cut the tail in slices1 to fry1 and garnish the head and shoulders1 or serve separately4 ,lay the roe on one side1 the liver on the other side of the fish4 ,serve oyster1 shrimp sauce1 or plain melted butter2 also scalloped oysters4--,garnish with lemon1 and horse-radish4 ,if the fish be in slices1 the water should be made to boil as soon as possible after they are in it1 and #aj minutes will cook them3 pour shrimp or anchovy sauce over the slices4 ,if you wish it to be rich1 having some clear broth1 put in a boned anchovy1 some pickled oysters1 chopped fine1 pepper1 salt1 a glass of ,port wine1 and a thickening of butter and flour2 boil this up1 skim it1 and pour over the slices of cod4 ,cod to ,boil ,crimp4 ,put it into boiling hot salt and water1 draw it to the side1 and let it simmer #ae or #bj minutes1 according to its size4 ,slices less4 ,oyster sauce4 ,salt ,cod and ,ling4 ,soak it1 according to the time it has been salted4 ,if hard and dry1 two nights1 changing the water two or three times4 ,the best ,dogger ,bank split fish require less4 ,let there be plenty of water1 and the fish a long time in becoming heated through4 ,then simmer very gently1 or it will be tough4 ,garnish with hard-boiled eggs1 in quarters4 ,serve egg sauce1 parsnips1 or beet-root4 ,cod to ,fry4 ,cut in thick slices2 flour or egg1 and cover with bread-crumbs or biscuit powder4 ,fry in hot dripping or lard4 ,cod's ,head and ,shoulders4 ,wash clean1 then quickly dash boiling water over it1 which will cause the slime to ooze out2 this should be carefully removed with a knife1 but take care not to break the skin2 wipe the head clean1 and lay it on a strainer1 in a turbot-kettle of boiling water2 put in salt and a tea-cupful of vinegar4 ,take care that it is quite covered4 ,simmer #aah;from thirty to forty minutes4 ,drain1 and put it into a rather deep dish2 glaze it with beaten yolk of egg1 strew bread-crumbs1 pepper1 salt1 and lemon-peel over1 stick in bits of butter1 and brown it before the fire2 baste with butter1 constantly strewing more bread-crumbs and chopped parsley over4--,a rich sauce for this is made as follows2 have a quart of beef or veal stock2 or1 if to be maigre1 a rich well-seasoned fish stock2 thicken with flour rubbed in butter1 and strain it2 add #ej oysters1 picked and bearded1 or the hard meat of a boiled lobster cut up1 and the soft part pounded1 #b glasses of sherry1 and the juice of a lemon4 ,boil it altogether1 five minutes1 skim and pour part into the dish where the fish is3 the rest serve in a sauce tureen4 ,it may be garnished with fried smelts1 flounders1 or oysters4 ,the ,french stuff it with meat or fish forcemeat1 with some balls of the same fried1 as a garnish4--,cold cod may be dressed as cold turbot4 ,the head may be baked2 bits of butter stuck all over it4 ,cod ,sounds4 ,scald1 clean1 and rub them with salt2 take off the outer coat1 and parboil1 then flour and broil them4 ,pour over a thickened gravy1 which has a tea-spoonful of made mustard1 cayenne1 and what other seasoning you like4--,or1 fried1 and served with the same kind of sauce4--,or1 dressed in ragout1 parboiled1 cut in pieces1 and stewed in good gravy1 or in white sauce4 ,serve mustard and lemon4 ,cabeached ,cod4 ,boil vinegar enough to cover the pieces of fish1 a little mace1 a few peppercorns1 a few cloves1 and a little salt2 when this is cold put a tea-cupful of olive oil4 ,cut the tail part of a cod fish in slices1 rub pepper and salt on each1 fry them in oil1 then lay them on a plate to cool2 when cold1 put them into a pan or jar1 and pour the pickle over4 ,if you like1 lay thin slices of onion between the fish4 ,salmon is good in this way4 ,serve salad with this4 ,cod to ,stew4 ,lay three slices of cod in a stewpan1 with pint of weak #aaiwhite wine1 not sweet1 #f oz4 butter1 two dozen oysters and their liquor1 three blades of mace1 salt1 pepper1 and a few crumbs of bread2 stew this gently1 and thicken with flour before you serve it4 ,salmon to ,boil1 ,should be well cleaned and scaled 7the less washing the better71 and cut open as little as possible4 ,let there be water enough to well cover the fish1 and salt in the proportion of #a lb4 to a gallon and a half4 ,when it begins to boil1 scum well1 and put the fish in2 for most cooks1 ,i believe1 are of opinion that salmon eats firmer when put on in hot or boiling water4 ,a fish of #aj lbs4 will take a full hour1 or a little more1 but it must only simmer all the time4 ,let the drainer be hot1 put a folded napkin on it1 and serve the fish directly4 ,garnish with curled parsley1 horseradish1 or slices of lemon4 ,serve shrimp1 anchovy1 or lobster sauce1 also plain melted butter4 ,cucumber1 and also salad1 are eaten with salmon4 ,to boil ,crimp4 ,cut off the head1 with about two inches of the neck1 and clean the fish1 opening it as little as possible1 and do not cut it up the breast2 also cut off the tail4 ,then cut the fish in circular slices1 wash them1 and lay them in salt and water4 ,put the head and tail on the strainer of the kettle1 and pour in boiling water1 with a little salt1 and a very little vinegar2 boil it five minutes1 then put in the slices1 and boil fifteen minutes1 scumming all the time4 ,put the head and tail in the middle of the dish1 the slices round4 ,sauces the same as the last4--,mustard is good with salmon4 ,salmon to ,grill4 ,split the salmon1 and endeavour not to mangle it in taking out the bone4 ,cut it into fillets four inches in breadth4 ,dry1 but do not beat or press them1 in the folds of a linen cloth1 or dust them with flour to dry them4 ,have a clear fire1 as for steaks1 rub the gridiron with chalk1 lay on the slices1 and turn them occasionally4 ,serve very hot1 with anchovy or shrimp sauce4 ,french cooks steep the #abjslices in oil1 cover them with seasonings and fine herbs1 and broil them1 basting the while with oil4 ,caper sauce with this4 ,salmon may be thus prepared1 then fried4--,some put the slices in paper to broil4 ,salmon1 ,trout1 ,haddock1 or ,gurnet to bake4 ,mix a seasoning of salt1 pepper1 and allspice1 and rub a little in the fish4 ,if a small salmon1 turn the tail round to the mouth1 and run a skewer through the fish to keep it in form4 ,place it on a stand1 in a deep dish1 cover with bits of butter1 and strew the remainder of the seasoning over4 ,put it in the oven 7an ,american or ,dutch oven1 before the fire1 is very good for this71 and baste occasionally with the liquor which runs from it4 ,garnish and serve the same sauce as boiled salmon4 ,slices of salmon may be baked this way4--,or3 make it richer as follows3 boil in a quart of vinegar1 a piece of butter1 #b onions1 the same of eschalot and carrots1 a bunch of parsley1 a sprig of thyme1 a bay leaf1 some basil1 cloves1 and allspice4 ,having cleaned and scaled the fish1 fill it with fish forcemeat1 sew it up1 turn the tail into the mouth and skewer it4 ,place it on a stand in a baking dish1 and pour the liquor over4 ,baste it from time to time4 ,when the fish is done1 pour off the liquor1 and boil it up with an anchovy1 cayenne1 lemon juice1 and a little thickening of butter rolled in flour4 ,place the fish in a rather deep dish1 and strain the liquor round it4 ,a salmon peel is best suited to this1 being less rich than large salmon4 7,see ,haddock to stew47 ,salmon to ,pickle4 ,cut the fish in pieces1 not very small1 and boil them in a little water and salt1 scumming carefully all the time4 ,when done1 lift the fish out into a pan1 and boil the liquor up with vinegar and spices to your taste1 with black pepper1 mace and ginger4 ,pour it cold over the fish4--,or3 into the best vinegar1 put #a pint of white wine 7supposing there to be #b quarts of liquor or water to #a of vinegar71 add mace1 ginger1 horse-radish1 cloves1 allspice1 a bay leaf1 a sprig of lemon thyme1 salt1 and pepper4 ,pour it cold over the fish4 ,put away carefully1 in a vegetable dish1 any salmon left at table1 strew over it a salt-spoonful of cayenne2 boil #ab #aba;allspice in a pint of white wine vinegar1 and pour it scalding hot over the salmon4 ,keep it in a cool place4 ,salmon to ,dry4 ,cut the fish down1 take out the roe1 and rub the whole with common salt2 let it hang twenty-four hours to drain4 ,pound #c oz4 saltpetre1 #b oz4 bay salt1 and #b oz4 coarse sugar2 rub these into the salmon1 and lay it on a large dish for two days2 then rub with common salt1 and in twenty-four hours it will be fit to dry4 ,drain it1 wipe it dry1 stretch it open and fasten it with pieces of stick1 in order that it may dry equally2 hang it in a chimney corner where wood or peat is burnt1 and it will be smoked in five days4 ,broil slices for breakfast4 ,if too much smoked1 or too dry1 soak the slices in lukewarm water1 before you broil them4 ,to make this more relishing1 dip the slices in oil1 then in a seasoning of herbs and spices1 and broil them4 ,salmon to ,collar4 ,clean1 scale1 and bone the fish1 then season it highly with mace1 cloves1 pepper and salt1 roll it up into a handsome collar1 and bandage it2 then bake it with vinegar and butter1 or simmer in vinegar and water4 ,serve melted butter1 and anchovy sauce4 ,salmon to ,pot4 ,do not wash1 but clean with a cloth1 and scale the fish1 rub with salt1 and let it lie three hours2 then drain1 and cut it into pieces4 ,sprinkle over them a seasoning of mace1 black and ,jamaica pepper1 pounded1 and lay them in a dish2 cover them with melted butter1 and set the dish in the oven4 ,when done1 drain the fat from the fish1 and lay the pieces into little pots2 when cold1 cover with clarified butter4 ,sturgeon ,is generally roasted or baked1 if the former1 tie a piece of #c or #d lbs4 on a lark spit1 and fasten that to a large one1 baste with butter1 and serve with a rich meat or maigre gravy highly flavoured4 ,serve besides1 or instead of gravy1 #abboyster1 lobster1 or anchovy sauce4 ,slices of sturgeon may be egged1 rolled in bread-crumbs1 seasonings1 and herbs1 then broiled in buttered papers4 ,also it is stewed in good beef gravy4 ,skate4 ,this should be broad1 thick1 and of a bluish cream colour4 ,it must be quite fresh1 if to be crimp1 and put on in hot water4 ,it will keep1 in cold weather1 two or three days1 but will eat tender4 ,shrimp1 lobster1 or caper sauce1 parsley and butter1 or onion sauce4--,or3 put into a stew-pan pint of water1 pint of vinegar1 all the trimmings of the skate1 two onions1 a clove of garlic1 some parsley1 and a little basil4 ,boil till the trimmings are cooked to a mash1 then strain and put the skate into the liquor2 it should just come to a boil1 and stand by the side of the fire ten minutes4 ,garnish with the liver4 ,serve caper sauce4 ,skate to ,fry4 ,parboil it first1 then cut in thin slices1 and dip them in egg and bread-crumbs4 ,then either fried or broiled4 ,both ways skate is good cold1 with mustard1 pepper1 oil and vinegar4 ,thornback and ,maids4 ,dress the same as ,skate4 ,trout to ,boil4 ,put a good-sized fish into boiling water1 in which there is a handful of salt1 and simmer gently #bj minutes4 ,melted butter plain1 or with chopped gherkins4 ,haddock to ,boil4 ,the night before1 fill the eyes with salt1 and hang the fish up4 ,or1 for a few hours before cooking1 sprinkle them with salt4 ,serve egg sauce4 ,it may be stuffed1 as in the next receipt4 ,haddocks to ,stew1 ,bake1 or ,roast4 ,if you have six small ones1 take the heads1 tails and #abctrimmings of all1 and one whole fish1 boil these in a quart of water or broth1 with an onion1 sweet herbs1 and cayenne2 boil well1 and thicken with brown flour2 add spices1 and mushroom catsup1 or essence of anchovy2 strain this1 boil again1 and skim well2 then lay in the rest of your haddocks1 cut in pieces4 ,if there require more sauce1 add as much as is necessary1 of any broth or gravy you have2 some oysters1 or oyster-pickle4 ,when done1 take the fish out with a slice1 lay it in a dish1 and pour the sauce1 which ought to be thick1 round4 ,this fish may be stuffed with meat1 or rich forcemeat1 and dressed whole in the above gravy4--,another3 the fish being well cleaned1 dry it1 and put in the stuffing directed for fillet of veal2 tie the tail to the mouth1 put the haddock in a pie-dish1 rub it over with flour1 half fill the dish with veal stock1 and bake it in a slow oven #dj minutes4 ,a glass of white wine1 or half a one of brandy1 oyster-pickle1 or lemon juice1 either of these may be used1 according to taste4 ,gurnet the same4 ,to ,roast3 ,stuff a good-sized one with veal stuffing1 and dangle it before the fire2 baste with butter1 and when nearly done1 take the gravy out of the pan1 skim off the fat1 then boil up the gravy with pepper1 salt1 and a wine-glassful of ,port wine4 ,haddocks to ,bake1 quite plain4 ,boil and mash some potatoes4 ,season the fish1 and put a piece of butter inside1 lay it in the middle of the dish1 and put a thick border of the potatoes round4 ,brush over the whole with egg1 stick bits of butter over the fish1 and bake for half an hour2 when in the oven a short time1 pour a little melted butter and catsup in the dish4 ,haddock or ,mackerel to ,broil4 ,split the fish1 bone the haddock1 salt it1 and hang it for two days in the chimney corner4 ,haddocks1 ,soles1 ,flounders1 ,plaice1 ,perch1 ,tench1 ,trout1 ,whitings1 and ,herrings to ,fry4 ,haddocks1 soles1 and generally whitings1 are skinned4 ,plaice wiped1 not washed1 and must lie three or four hours #abd;after being rubbed with salt4 ,when the fish is cleaned and wiped dry1 dust with flour1 and lay it gently into the boiling fat2 having first egged and dipped it into bread-crumbs4 ,the fat may be either lard1 butter1 dripping1 or oil4 ,turn it carefully1 lift it out when done1 and lay it on a sheet of paper in a sieve1 whilst you fry the rest2 or put it before the fire1 if it require drying4 ,garnish with curled parsley1 and slices of lemon4 ,serve very hot4 ,shrimp or anchovy sauce1 and plain butter4 ,whitings and haddocks should have the tail skewered into the mouth4 ,mackerel and ,herrings to ,boil4 ,the fresher these are eaten the better4 ,they require a great deal of cleaning4 ,choose soft roes to boil4 ,a small mackerel will be done in a quarter of an hour4 ,when the eye starts it is done1 and should not stand in the water4 ,serve fennel boiled and chopped1 in melted butter1 and garnish with lumps of chopped fennel4 ,both these may be broiled1 whole or split1 and sprinkled during the cooking with chopped herbs and seasonings4 ,mackerel and ,herrings to ,bake4 ,choose fine ones1 in season1 cut off the heads and take out the roes4 ,pound together some mace1 nutmeg1 ,jamaica pepper1 cloves1 and salt2 put a little of this into each fish1 then put a layer of them into a pan1 and a layer of the mixture upon them1 then another layer of fish1 and so on4 ,fill the vessel with vinegar1 and tie over close with brown paper4 ,bake them #f or #h hours4 ,to be eaten cold4 ,mackerel and ,herrings to ,pickle4 ,the same as salmon4--,or3 as follows3 get them as fresh as possible4 ,take off the heads1 split the fish open1 and lay them in salt and water an hour2 prepare the following pickle3 for #a dozen mackerel1 take #a lb4 common and #a lb4 bay salt1 #a oz4 saltpetre1 #a oz4 lump sugar broken1 and mix well together4 ,take the fish out of the water1 drain and wipe them4 ,sprinkle a little salt over them1 put a layer into a jar or cask 7the skin side downwards71 then a layer of #abethe mixture1 till the vessel is full4 ,press it down1 and cover close4 ,ready in three months4 ,red ,herrings and ,sardinias to ,broil4 ,open and trim them1 skin them or not1 as you like4 ,if hard1 soak in lukewarm water4 ,broil them1 either over or before the fire1 and rub butter over as they broil4 ,carp1 ,perch1 and ,tench to ,stew4 ,if very large1 divide the fish4 ,rub the inside with salt and mixed spices1 stick in a few cloves1 and a blade or two of mace1 in pieces1 lay them in a stew-pan1 and cover with good fish1 or meat stock4 ,put in #b onions1 an anchovy chopped1 cayenne1 #c glasses of claret1 or #b of ,port4 ,when done1 take the fish up1 and keep it hot1 while you thicken the gravy with butter and browned flour2 add mushroom catsup1 oyster-pickle1 chili vinegar1 or the juice of a lemon2 simmer the sauce1 skim and pour it over the fish4 ,the roe may be kept back and fried1 to garnish the fish1 with sippets of bread fried4 ,use horse-radish and slices of lemon also1 to garnish4 ,where meat gravy is not used1 more wine is required4--,cod's skull1 ,soles1 ,eels1 ,flounders1 ,trout1 ,whitings and fillets of ,turbot1 ,cod and ,halibut1 may be dressed the same way4 ,or3 having parboiled the fish1 brown it in the frying-pan1 and stew it in good gravy seasoned with sweet marjoram1 lemon thyme1 basil1 onions1 pepper1 salt1 and spices3 when nearly done1 thicken the sauce1 and flavour it1 with a small portion each1 of ,worcester1 ,harvey's and ,reading sauces1 soy1 anchovy sauce1 oyster-pickle1 catsup1 and an equal portion of ,port and white wine4 ,the carp's blood should not be omitted4 ,carp and ,pike 7or ,jack7 to ,boil or ,bake4 ,if to be maigre1 make a forcemeat of the yolks of #c eggs1 some oysters bearded1 #c anchovies1 an onion and some parsley1 all chopped2 mace1 black pepper1 allspice1 and salt1 pounded2 mix this with biscuit flour1 or crumbs of bread1 and the fish being well cleaned and scaled1 fill it with the stuffing1 and sew it up4 ,if to bake1 lay it in a deep dish1 #abfstick butter over1 and baste plentifully1 as it bakes1 in a moderate oven4 ,serve anchovy sauce4 ,or3 you may take the fish out1 and keep it hot1 whilst you make a rich sauce thus3 thicken the gravy in the dish1 and boil it up with parsley and sweet herbs2 then strain it1 add made mustard1 a glass of ,port wine1 and one of chili or any other flavouring vinegar1 also pounded mace1 salt1 and cayenne4 ,pour this over the fish4 ,eels to ,stew4 ,skin and cut them in pieces4 ,they may be egged and rolled in bread-crumbs1 or merely floured4 ,if to be maigre1 stew them in fish stock2 if otherwise1 in good clear beef gravy1 in which seasoning herbs1 and roots have been boiled4 ,stew the fish gently1 until done1 then take them out1 keep them hot1 and thicken the gravy with browned flour1 or what you like2 add a glass of white wine1 and one of mushroom catsup1 also a spoonful of made mustard2 boil it up1 strain and pour it over the fish4 ,garnish with scraped horse-radish1 and barberries4 ,whiting1 also slices of ,turbot1 in the same way4 ,lampreys to ,stew4 ,after cleaning the fish carefully1 remove the cartilage which runs down the back1 and season well with cloves1 mace1 nutmeg1 allspice1 a tea-spoonful of mushroom powder1 a little black pepper and cayenne2 put it into a stew-pan with good gravy to cover it1 and sherry or ,madeira2 keep the pan covered till the fish is tender1 then take it out1 and keep it hot while you boil up the liquor with essence of anchovy1 lemon pickle1 ,gloucester sauce1 and thickening2 add the juice of a lemon1 a spoonful of made mustard1 #a of soy1 and #a of chili vinegar4 ,fry the spawn to put round the fish4 ,eels to ,fry4 ,they should always be gently parboiled1 before they are either fried or broiled1 then allowed to be cold1 before they are cut up2 but if very small1 turn the tail round to the mouth1 and fry it whole4 ,rub with a mixture of spices1 #abg;brush with egg1 and cover them with bread-crumbs4 ,fry of a light brown1 and lay them on a sieve to drain4--,small eels are sometimes boiled1 and served with dried sage and parsley strewed over4 ,eels to ,collar4 ,choose a large eel4 ,slit open the belly and take out the bone4 ,rub it well with a mixture of pepper1 salt1 parsley1 sage1 thyme1 and lemon peel4 ,roll up1 quite tight1 and bind it with tape2 then boil it gently1 in salt1 a little vinegar1 and water to cover it1 till tender4 ,it will keep in the pickle it was boiled in4 ,eels to ,spitchcock4 ,they are not skinned1 but well cleaned1 and rubbed with salt4 ,take out the bone1 wash and dry them in a cloth4 ,either cut in pieces1 or roll them round and cook them whole4 ,first 7parboiled7 dip the fish into a thick batter of eggs1 chopped parsley1 sage1 eschalot1 lemon peel1 pepper and salt2 then roll them in bread-crumbs or biscuit powder1 dip again in batter1 and again in the crumbs4 ,broil over a clear fire4 ,garnish with curled parsley or slices of lemon1 and serve anchovy sauce1 or butter flavoured with cucumber vinegar4 ,trout to ,stew4 ,the fish being cleaned1 put it into a stew-pan1 with half champagne and half rhenish1 or half moselle and half sherry1 in all a tumbler full2 season with pepper1 salt1 an onion with #c cloves in it1 and a very little parsley and thyme1 also a crust of bread4 ,when the fish is done1 lift it out whilst you thicken the sauce2 bruise the bread1 but if that be not enough1 add a little flour rubbed smooth1 and a bit of butter1 boil it up and pour over the trout in the dish4 ,garnish with sliced lemon and fried bread4 ,sprats1 ,smelts1 and ,gudgeon to ,bake1 ,boil1 or ,fry4 ,rub the gridiron with chalk or mutton suet1 and set it over a clear fire4 ,run a long thin skewer through the heads of the sprats1 and lay them on the gridiron4 ,they #abhshould be eaten quite hot4--,to bake1 lay them in a deep dish1 strew bits of butter1 pepper1 salt and spices over1 cover with vinegar1 and set them in the oven4--,to fry1 dip them in batter1 then in a mixture of seasoning1 chopped herbs1 and biscuit powder1 and fry them4 ,allice or ,shad4 ,these are broiled and eaten with caper sauce4 ,red ,mullet4 ,the inside is not taken out4 ,wash the outside of the fish1 fold it in oiled paper1 lay in a rather shallow dish1 and bake it gently4 ,make a sauce of the liquor1 a piece of butter rolled in flour1 a little anchovy essence1 and a glass of sherry4 ,boil it up1 and serve in a tureen4 ,send the fish to table in the paper4 ,water ,souchy4 ,eels1 whitings1 soles1 flounders1 and mackerel are generally used4 ,stew it in clear fish stock1 until done1 eight minutes will be enough2 add cayenne1 catsup1 an anchovy1 and any other flavouring ingredient2 let it boil up1 skim1 and serve hot altogether in a tureen4 ,pipers to dress4 ,stuff the fish with a forcemeat of suet1 bread-crumbs1 #b eggs1 chopped parsley1 pepper1 salt and cayenne4 ,skewer the tail in the mouth1 flour and egg the fish1 and bake in a hot oven4 ,drain it1 and serve with ,dutch sauce4 ,cray ,fish to ,boil4 ,boil in the shell2 five minutes is enough4 ,some cooks put a bunch of herbs in the water4 ,serve on a napkin4 ,lobsters and ,crabs to ,boil4 ,have plenty of water1 make it quite salt1 brush the lobster or crab1 and put it in4 ,from forty to fifty minutes #abi;for the middling size1 more if very large1 less if very small4 ,they will throw up a great deal of scum1 which must be taken off4 ,wipe the lobster with a damp cloth1 rub a piece of butter over1 then wipe it with a dry cloth4 ,take off the large claws1 and crack them2 split down the tail1 and place the whole neatly in a dish4 ,a very nice sauce1 as follows3 boil hard #b eggs1 pound the yolk in a mortar1 with a little vinegar1 and the spawn of the lobster1 make it quite smooth1 add a large spoonful of salad oil1 #c spoonsful of good vinegar1 a tea-spoonful of made mustard1 and a little cayenne and salt4 ,lobster or ,crab1 to eat hot4 ,cut the meat in pieces1 or mince it fine2 season with spices1 nutmeg1 cayenne and salt1 and warm it in a little good gravy1 thickened3 or if maigre1 fish stock1 or just enough water to moisten the meat1 and a good-sized piece of butter rolled in flour1 a little cream1 and some catsup4 ,serve on toasted sippets2 or have the shell of a lobster or crab cleaned1 and serve the meat in it4--,another way is1 not to warm the mince over the fire1 but to put it into the shell1 and set that before the fire in a ,dutch oven1 strew some fine bread-crumbs or biscuit powder over all1 and stick some bits of butter over that2 brown with a salamander1 and serve quite hot4 ,prawns the same way4--,lobster is sometimes fricasseed1 in rich veal gravy2 or with cream1 and yolk of egg4 ,garnish with pickled cucumber1 or other pickle4--,lobster may be cooked as follows3 chop the meat of a large one1 and mix with it a very little lemon peel1 pepper1 salt1 nutmeg1 butter1 cream1 and crumbs of stale bread2 roll this well1 and divide it into small quantities2 put each one into light puff paste1 the size of sausages1 rub them over with yolk of egg1 then with bread-crumbs2 fry of a yellow brown1 and serve with crisped parsley4--,or3 wash and clean some spinach and put it into a saucepan1 with the meat of a lobster1 or a pint of picked shrimps cut small1 an onion1 a clove of garlic minced1 salt and cayenne2 when nearly done1 add #b onions sliced and fried2 cover close a few minutes2 garnish with slices of lemon4 ,lobsters and ,crabs to ,pot4 ,parboil the fish1 cut it into small pieces1 put a layer into #acj;a potting can1 or deep tin dish1 sprinkle salt1 pepper1 cayenne and pounded mace over1 then a layer of the spawn and coral1 then a layer of the meat1 and so on1 till all is in1 press it down1 pour melted butter over1 and put it half an hour in a slow oven4 ,let it then get cold1 take off the butter1 take out the meat and pack it into small pots2 clarify the butter1 and pour over4 ,the butter left may turn to account in sauces1 as it will be highly flavoured4 ,if for sandwiches1 the meat must be pounded in a mortar before it is baked1 that it may spread more easily4 ,prawns1 ,shrimps1 and ,cray ,fish to ,pot4 ,boil them in salt and water1 pick them carefully1 then pound in a mortar1 with1 to #a lb4 fish1 a salt-spoonful of mace1 the same of allspice1 half the quantity of salt and cayenne1 the of a nutmeg grated1 and butter to make it a thick paste4 ,put into pots1 pour clarified butter over1 and tie it down close4 ,prawns and ,shrimps to ,butter4 ,take them out of their shells1 and warm them in gravy1 with a bit of butter rolled in flour1 nutmeg1 salt1 and pepper4 ,simmer it a little1 stir all the time1 and serve with toasted sippets4 ,prawns or ,cray ,fish in ,jelly4 ,make a good calf's-feet or cow-heel jelly1 and boil in it some trimmings of cod1 turbot1 and skate1 a little horse-radish1 lemon peel1 an onion1 a piece of pounded mace1 grated nutmeg and grated tongue1 hung beef1 or ham4 ,boil it well1 strain1 and let it get cold4 ,take off the fat1 pour the jelly from the sediment1 and boil it up with #b glasses of white wine1 and the whites of #d eggs whisked to a froth4 ,do not stir this as it boils4 ,when done1 let it stand a quarter of an hour to settle2 then pass it through a jelly bag3 pour some of it into a mould1 or deep dish1 to become firm2 then stick in the fish1 neatly picked1 in any form you like1 and fill up the dish with jelly4 ,when quite cold1 turn it out4 ,fish ,cake4 ,pick the fish from the bones1 add #a lb4 of mashed #acapotatoes to #b lbs4 fish1 a little white pepper1 mace1 cayenne1 and lemon peel2 flavour either with essence of anchovy1 of lobster1 of shrimp1 or of oyster1 according to taste and the sort of fish2 add ,harvey's or ,camp or ,gloucester sauce1 also lemon pickle and eschalot vinegar1 to your taste3 mix the whole with a little melted butter and an egg1 dip in bread-crumbs1 and fry of a light brown4 ,use no salt with the above sauces4--,another3 ,having some cold boiled fish1 add to it the third of its weight in bread-crumbs1 a little butter beaten with a spoon1 a small onion1 parboiled and minced fine1 pepper1 salt1 and the whites of #b eggs to bind2 mixed well together1 make it in the form of a thick cake1 and fry on both sides of a light brown3 stew it in good gravy1 made from either meat or fish stock1 and flavoured with onion1 pepper1 and salt4 ,thicken the sauce1 and add mushroom catsup4 ,fish to ,pull4 ,when cold1 pick the fish clean from the bones1 and to #a lb4 add two table-spoonsful of anchovy1 two of lemon pickle1 one of ,harvey's1 one of ,camp sauce1 one of chili vinegar1 a little cayenne1 white pepper1 and mace2 when nearly hot1 add a piece of butter rolled in flour to thicken it1 then make it quite hot1 put it in a dish1 grate bread-crumbs over1 and baste with melted butter1 to moisten them1 then brown with a salamander1 or in a ,dutch oven1 or on a tin before the fire1 with a ,scotch bonnet behind it4--,or3 ,pick from the bones1 in flakes1 any cold or boiled fish1 salmon1 cod1 turbot1 sole1 skate or pike2 and to #a lb4 fish1 add pint of cream1 or lb4 of butter1 a table-spoonful of mustard1 the same of essence of anchovy1 mushroom catsup1 any flavouring sauce you like1 salt and pepper2 heat it in a saucepan1 put it into a hot dish1 strew crumbs of bread over1 moisten the top with thin melted butter1 and brown in a ,dutch oven4 ,a ,salmagundi4 ,wash and cut open1 then take out the meat from the bones of two large herrings1 mince the fish with cold chicken1 two hard-boiled eggs1 one onion1 a boned anchovy1 and a little grated ham1 season with cayenne1 vinegar1 and oil1 salt1 if necessary2 and serve the mince1 garnished with #acb;heaps of chopped boiled egg1 parsley and pickles1 also spun butter4 ,oysters to ,stew4 ,choose plump natives1 beard and stew two dozen in their own liquor1 till just coming to a boil2 take them out and lay them in a dish1 whilst you strain the liquor into a saucepan2 add a little piece of butter rubbed in flour1 a blade of mace1 a few peppercorns1 lemon peel1 three table-spoonsful of cream1 and a little cayenne4 ,lay the oysters in1 cover the saucepan1 and let them simmer five minutes1 very gently4 ,have toasted sippets in a deep dish1 take out the oysters when done with a silver spoon1 lay them in and pour the gravy over4--,the ,french strew grated parmesan over the oysters1 before the sauce4 ,oysters to ,grill4--,toss them in a stew-pan in a little of their own liquor1 a piece of butter1 and a little chopped parsley1 but do not let them boil4 ,clean their own shells1 lay an oyster in each1 and some little bits of butter4 ,put the shells on the gridiron1 in two minutes they will be done4 ,oysters to ,brown4--,open carefully1 lift them out of their liquor1 and dip each one in yolk of egg1 beaten up with flour1 pepper and salt1 then brown them in a frying-pan1 with a piece of butter2 take them out1 pour the liquor into the pan1 thicken with a piece of butter rolled in flour1 add a little catsup1 minced lemon peel1 and parsley1 let it boil up1 put in the oysters1 and stir them in it a few minutes4 ,serve on toasted sippets4 ,oysters to ,fry4--,make a batter of three or four eggs1 a table-spoonful of flour1 a tea-spoonful of salt1 and the of one of cayenne1 also a very little mace4 ,cover the oysters well with this1 and fry in boiling lard of a light brown2 then grate toasted or brown bread over them1 and put before the fire for three minutes in a ,dutch oven4 ,oysters or ,cockles to ,scallop4--,stew the oysters in their own gravy4 ,have ready some bread-crumbs1 put a layer into the scallop shells1 or dish1 moisten with the oyster liquor1 and put some little bits of butter1 then a layer of oysters1 then of crumbs1 till the shell is full2 a light sprinkling of salt1 pepper1 and cayenne2 let bread-crumbs be at the top1 and lay on some little bits of butter4 ,brown before the fire in a ,dutch oven4 ,cold fish may be re-cooked in this way for supper or luncheon4 ,oysters in ,dean ,swift's way4--,wash the shells #acc;clean1 and put the oysters1 unopened1 into an earthen pot1 with their hollow sides downwards2 set the pot1 covered1 in a kettle of water1 and make that boil4 ,do not let the water get into the shells2 three or four minutes will cook the oysters4 ,oysters to ,keep4 ,wash them clean1 lay them1 bottom downwards1 into a tub1 and cover them with strong salt and water1 in the proportion of a large handful of salt to a pail of water4 ,some persons sprinkle them with flour or oatmeal2 this fattens them1 but does not always improve the flavour4 ,see in the ,index for ,curry of ,fish4 ,,chapter ,,xiv4 ,,made ,,dishes4 ,,what is generally understood in ,england to represent a made dish is something too rich1 or too highly seasoned1 to be available for a family dinner2 but this is an error4 ,made dishes are not of necessity rich or costly1 but judgment is required in compounding them1 and1 by a little practice1 a cook will acquire this judgment1 and then will be able to convert the remains of joints1 and much that would not appear to advantage if plainly cooked1 into nice palatable dishes4 ,it is the proper application of seasonings and flavouring ingredients1 and not the superabundance of them1 which constitutes the excellence of made dishes4--7,see in the ,index for ,sauces47 ,it has been directed1 in making soup1 that it must not boil fast4 ,made dishes should never boil at all2 very gentle simmering1 and the lid of the stewpan must not be removed1 #acd;after the necessary scumming is over4 ,time should be allowed for gradual cooking1 and that over1 the stewpan ought to stand by the fire a few minutes1 that the fat risen to the top be taken off1 before the dish is served4 ,indeed1 ragouts are better made the day before1 because then the fat is more completely taken off4 ,shake the stewpan if there be danger of burning1 but if the lid be removed1 the savoury steams escape1 and also much of the succulent qualities of the meat4 ,great delicacy is required in re-warming made dishes2 they should be merely heated through2 and the safest mode is to place the stewpan in a vessel of boiling water4 ,all made dishes require gravy1 more or less good1 and1 in most houses1 this1 by a little previous forethought1 may always be ready2 for if the liquor in which meat has been boiled be saved1 that seasoned1 flavoured1 and thickened1 the cook will always be provided with gravy for a ragout or fricassee4 7,see the ,chapter on ,soup1 and also that on ,gravy47 ,the following is a good store gravy4--,boil a ham1 or part of one1 in water to cover it1 with four onions1 a clove of garlic1 six eschalots1 a bay leaf1 a bunch of sweet herbs1 six cloves1 and a few peppercorns4 ,keep the pot covered1 and let it simmer three hours4 ,the liquor is strained1 and kept till poultry or meat of any kind is boiled2 put the two together1 and boil down fast till reduced to three pints2 when cold1 it will be a jelly1 and suits any sort of ragout or hash4 ,every cook ought to learn the art of larding1 and also of braising1 as they are both used in made dishes4 ,to ,lard4 ,have larding pins of various sizes4 ,cut strips of bacon1 with a sharp knife1 put one into the pin1 pierce the skin and a very little of the flesh1 and draw it through2 the rows may be either near together or far apart4 ,the bacon is sometimes rolled in seasonings to suit the meat4 ,to ,blanch1 either ,meat or ,vegetables4 ,this gives plumpness as well as whiteness4 ,put whatever it be into a saucepan with cold water to cover1 and let #ace;it come to a boil2 take it out1 plunge it into cold water1 and let it remain till cold4 ,to ,braise4 ,this is1 in fact1 to stew in highly seasoned fat4 ,poultry must be trussed as for boiling4 ,either lard1 or stuff it1 with good forcemeat1 and provide a thick-bottomed stew-pan1 large enough to hold it4 ,line this with slices of bacon1 or fat beef1 sliced onion1 carrot1 and turnip4 ,strew in a few chopped herbs1 salt1 mace1 black and ,jamaica pepper1 #b bay leaves1 and a clove of garlic4 7,the seasoning to suit the meat47 ,lay the meat in1 and cover it1 first with the same quantity of herbs and spices as above1 then with thin slices of bacon1 and1 over all1 white paper2 wrap a cloth about the lid of the stew-pan1 and press it down1 setting a weight on the top4 ,place the stew-pan over a slow fire1 and put embers on the lid4 ,the cooking process should be very slow4 ,braised joints are generally glazed4 ,to ,glaze4 ,when the meat is sufficiently cooked1 take it out of the stew-pan and keep it covered4 ,strain the gravy into a clean stew-pan1 put it on the fire1 and let it boil quickly1 uncovered1 a few minutes2 brush the meat over with this1 let it cool1 and then brush again4 ,what is not used may be kept in a jar tied down1 in a cool place4--,fowls1 ,hams1 and ,tongues1 cooked by plain boiling1 are often glazed1 to be eaten cold4--,another way is1 to prepare a glaze beforehand1 for ,hams1 ,tongues1 or ,fricandeaux1 thus3 break the bone of a knuckle of veal1 cut the meat in pieces1 the same with shin of beef1 add any poultry or game trimmings1 and a few slices of bacon2 put them in a stew-pan over a quick fire1 and let them catch1 then put in a little broth of cow-heels1 or calf's-head1 or feet4 ,let this stew to a strong jelly2 then strain1 and put it by in jars4 ,it may be flavoured to suit the dish1 at the time it is heated to be used4 ,glaze should be heated in a vessel of boiling water1 and when quite hot1 brushed over the meat4 ,when cream is used1 it should be first heated 7not boil71 poured in by degrees1 and stirred1 to prevent curdling4 ,in making a stew1 remember to let it stand by the fire nearly ten minutes1 not simmering1 that #acfyou may remove the fat1 before you put in the thickening4 ,the flour for this should be of the finest kind1 well dried4 ,for ,ragouts1 you may brown it1 before the fire1 or in the oven1 and keep it ready prepared4 ,it is convenient to keep spices ready pounded2 the quantity so prepared1 as to be proportioned to the usual consumption4 ,kitchen pepper is3 #a oz4 ginger1 oz4 each1 of nutmeg1 black and ,jamaica pepper1 and cinnamon2 pound or grind1 and keep them in small phials1 corked1 and labelled4 ,for white sauces1 white pepper1 nutmeg1 mace1 and grated lemon peel1 in equal proportion1 may also be kept prepared2 cayenne1 added or not1 as taste requires2 cayenne is used in preparations of brains1 kidneys1 or liver4 ,made dishes are sometimes served on a ,pure of mushrooms or vegetables4 ,this is3 boiled to a mash1 just thicker than a sauce1 and much used in ,french cookery4 ,to ,marinade is to steep meat or fish1 in a mixture of wine1 vinegar1 herbs and spices4 ,onions1 small silver ones1 are blanched1 peeled and boiled in good broth to serve as garnish to bouilli and many other made dishes2 or not blanched1 but stewed with butter1 if to be brown4 ,when very strong you may parboil them with a turnip1 for a stew1 or forcemeat4 ,some persons use brandy in made dishes4 ,wine in the proportion of a wine-glassful to a pint of gravy2 the quantity of brandy small in proportion4 ,truffles and ,morells are a valuable addition to gravy and soup4 ,wash #a oz4 of each1 boil them five minutes in water1 then put them and the liquor into the stew4 ,rump of ,beef to ,stew1 ,ragout1 or ,braise4 ,cut out the bone1 break it1 and put it on in cold water1 with any trimmings you can cut off the rump2 season with onion1 sweet herbs1 a carrot1 and a turnip4 ,scum1 and let it simmer an hour2 then strain it into the stew-pan in which you stew the beef4 ,season the rump highly with kitchen pepper 7which see71 and cayenne2 skewer and bind it with tape4 ,lay skewers at the bottom of the stew-pan1 place the meat upon them1 and pour the gravy over4 ,when it has simmered1 rather more than an hour1 turn it1 put in a carrot1 turnip1 and #c onions1 all sliced1 an eschalot1 and a glass of flavouring vinegar4 ,keep the lid quite close1 and #acglet it simmer #b hours4 ,before you take it up1 put in a little catsup1 made mustard1 and some brown roux1 or butter rolled in flour1 to thicken the gravy4--,or3 having taken out the bone1 lard the beef with fat bacon1 and stew it for as many hours1 as the beef weighs pounds1 in good gravy1 or plain water1 with vegetables and seasoning1 as in the other receipt1 to which you may add a head of celery4 ,this dish should be nicely garnished2 for which purpose have carrots boiled1 and cut into any shapes you like1 also button onions1 ,brussels sprouts1 sprigs of cauliflower1 c41 c42 a border of mashed potatoes round the meat1 and carrot or green vegetables disposed upon it1 is also nice4 ,stewed tomatas also1 or tomata sauce4 ,brisket of ,beef to ,stew4 ,wash1 then rub the beef with salt and vinegar1 put it into a stew-pan to just hold it1 with water or broth2 when it boils scum well1 and let it stew an hour2 add carrots1 turnips1 and onions1 cut up4 ,stew it #f hours1 take out the bones1 skim the gravy1 add butter rolled in flour1 a little catsup and mixed spices4 ,put the meat into a dish2 add made mustard1 and more catsup1 to the gravy1 pour some into the dish1 and the rest in a tureen4 ,this may be enriched by walnut and mushroom catsup1 truffles1 morells1 and ,port wine2 also1 carrots and turnips cut in shapes1 boiled separately1 and1 when the meat is dished1 spread over and round it4 ,serve pickles4 ,beef1 or ,veal la ,mode4 ,the rump1 the thick part of the flank1 the mouse buttock1 and the clod1 are dressed as follows2 take from #h to #aj lbs4 beef1 rub well with mixed spices and salt1 and dredge it with flour4 ,put some skewers at the bottom of a stew-pan1 and on them thin slices of bacon1 #b table-spoonsful of vinegar1 and a pint of good gravy or broth2 then put in the beef1 and more bacon4 ,cover close1 and let it stew slowly #c hours2 then turn the meat1 and put in cloves1 black and ,jamaica peppers1 #b bay leaves1 and a few mushrooms1 or catsup1 also a few button onions1 browned in the frying-pan1 and a head of celery4 ,let it stew till the meat is tender1 then take out the bay leaves1 put in a tea-cupful of ,port #achwine1 and serve the meat with the gravy in the dish4 ,the gravy will have thickened to a glaze4 ,some cooks lard the beef with thick slices of fat bacon1 first dipped in vinegar1 then in a mixture ready prepared1 of black pepper1 allspice1 a clove and parsley1 chives1 thyme1 savoury and knotted marjoram1 all chopped very fine4 ,serve salad or cucumber4 ,when veal is dressed this way 7the breast is best71 flavour with oyster catsup1 lemon peel1 lemon pickle1 mace1 bay leaf1 and white wine4 ,garnish with pickled mushrooms1 barberries1 and lemon4 ,this may be cooked in the oven1 in a baking dish with a close fitting lid4 ,beef to ,collar4 ,the thin flank is best2 the meat young1 tender1 not very fat4 ,rub it with salt and a very little saltpetre1 lay it across a deep dish one night1 to drain2 rub in a mixture of brown sugar1 salt1 pounded pepper and allspice2 let it lie a week in the pickle2 rub and turn it every day4 ,then take out the bones1 cut off the coarse and gristly parts1 and the inner skin1 dry it1 and spread over the inside some chopped herbs of whatever flavour you choose1 and mixed spices2 roll it up as tight as you can1 and bind with tape2 allow it four or five hours' slow1 but constant boiling4 ,when done press it under a heavy weight1 and put by to eat cold4 ,it is sometimes served hot4 ,boeuf ,royale4 ,bone the brisket1 then scoop holes or cut slits in the meat1 about an inch asunder1 fill one with small rolls of fat bacon1 a second with chopped parsley and sweet herbs1 seasoned with pepper and salt1 the third with oyster cut small and powdered with a very little mace and nutmeg4 ,when all the apertures are stuffed1 tie up the meat in a roll1 put it into a baking pan1 pour over it a pint of sherry1 quite hot1 and six cloves1 flour the meat1 cover close and set it in the oven for three hours2 pour off the gravy1 and put it by to cool that you may skim off the fat2 if it is not already in a jelly1 which it should be1 boil it a little longer4 ,serve the beef cold1 and the jelly round it4 ,beef to ,fricandeau4 ,lard a piece of lean beef with strips of bacon1 seasoned #aciwith salt1 pepper1 cloves1 mace1 and allspice2 put it into a stew-pan1 with a pint of broth1 a faggot of herbs1 parsley1 half a clove of garlic 7if you like71 one eschalot1 four cloves1 pepper and salt4 ,let it stew till tender1 take it out and keep hot by the fire2 strain the gravy1 and boil it quickly1 till reduced to a glaze2 and glaze the larded side of the beef4 ,serve on stewed sorrel or cucumbers4 ,ox ,cheek to ,stew4 ,having washed the cheek1 tie it up round1 and stew it in good gravy1 or water1 with two bay leaves1 a little garlic 7if approved71 two onions1 mushrooms1 two turnips1 two carrots1 half a small cabbage1 a bunch of sweet herbs1 six whole peppers1 a little allspice1 and a blade of mace4 ,scum well1 and when nearly done1 take out the cheek1 cut off the tapes1 put it into a fresh stew-pan2 strain the liquor1 skim off the fat1 add lemon juice1 or vinegar1 salt1 cayenne1 and catsup2 whisk in some white of egg to clear it1 pour it through a strainer1 to the cheek2 and stew it till quite tender4 ,ox ,palates4 ,parboil them till the upper skin will easily come off1 and either divide1 or cut them in slices4 ,stew them slowly1 in gravy thickened with browned flour1 with a little minced eschalot or onion1 or a spoonful of onion pickle1 some catsup1 and cayenne4 ,if to be dressed high1 add wine1 mushrooms1 truffles1 and morells to the sauce1 and forcemeat balls in the dish4 ,stewed cucumbers with this4--,beef skirts the same way4--,or3 boil the palates in milk1 and serve them in white sauce1 flavoured with mushroom powder and mace4 ,to ,pickle ,ox ,palates4 ,clean and simmer them in water1 scum well1 then put as much mace1 cloves1 pepper1 salt1 and sweet herbs1 as will make them highly seasoned1 and let them boil gently #d hours1 or till quite tender2 then take the skin off1 cut them into small pieces1 and set them by1 to cool4 ,cover them with a pickle of half white wine1 half vinegar1 and spices as above3 when this is cold1 strain it1 and pour over the palates2 add #b bay leaves1 if you like4 ,cover very close4 #adj;,bouilli4 ,see this in direction for soup4 ,but if to be dressed without soup1 boil a piece of the flank or brisket in water to cover it1 with a sufficiency of cut carrot and turnip to garnish1 also a head of celery and #ab or #af button onions1 browned2 add a small table-spoonful of black and ,jamaica peppers tied in muslin2 simmer it gently2 and it requires a long time to cook it enough4 ,when it has boiled till tender1 take out enough of the liquor to make sauce2 thicken it with brown roux1 or flour rubbed in butter1 add catsup1 cayenne1 and made mustard4 ,garnish with the vegetables4 ,caper1 walnut1 or tomata sauce4 ,pickled gherkins on the table4 ,tongue to ,stew4 ,cut off the root1 and boil a salted tongue tender enough to peel4 ,stew it in good gravy1 with herbs1 celery1 soy1 mushroom catsup1 and cayenne4 ,to be very rich this is served with truffles1 morells1 and mushrooms4 ,lard it if you like4--,or3 put the tongue into a pan that will just hold it1 strew over a mixture of pepper1 cloves1 mace1 and allspice1 and thin slices of butter1 put a coarse paste over1 and bake it slowly1 till you think a straw will pass through it4 ,to eat cold4 ,ox ,tails to ,stew4 ,divide them at the joints4 ,scald or parboil1 then brown them in a stew-pan1 with a little piece of butter1 to keep from burning4 ,stew them slowly till tender1 in broth or water1 enough to make sufficient gravy1 seasoned with salt1 pepper1 cayenne1 chopped parsley1 and a spoonful of made mustard4 ,thicken the gravy with brown flour4 ,if you approve1 put into the stew three onions 7one brown71 two carrots1 and a bay leaf2 or you may boil some cut carrots and turnips1 stew them in melted butter1 and serve round the pieces of meat in the gravy4 ,irish ,stew4 ,this excellent dish is made of mutton or beef4 ,chops cut from a loin or neck of mutton1 trimmed of most of the #ada;fat1 and well seasoned with salt1 pepper1 and spices4 ,parboil and skin as many potatoes as you think enough1 the proportion is #d lbs4 weight to #b lbs4 of meat4 ,peel #h or #aj onions 7for #d lbs4 meat71 lay some sliced suet at the bottom of the stew-pan1 or a tea-cupful of melted butter1 put in a layer of potatoes sliced1 a layer of chops1 slice a layer of onions over1 then potatoes and mutton1 and so on1 the top layer potato2 pour in half a pint of broth or water4 ,a shank or small piece of ham is an improvement4 ,this should stew very slowly2 when the meat is tender the potatoes may be boiled to a mash1 therefore have some boiled whole1 by themselves4 ,beef steaks1 and any of the coarser parts1 make a better stew than mutton4 ,rump ,steaks to ,stew4 ,the steaks should be of one thickness1 about of an inch4 ,put about #a oz4 of butter into a stew-pan1 and #b onions sliced1 lay in the steaks1 and let them brown nicely on one side1 then turn them to brown on the other side4 ,boil a large tea-cupful of button onions three quarters of an hour1 strain1 and pour the liquor over the steaks2 if not enough to cover them1 put a little more water or broth1 add salt1 and #aj peppercorns4 ,stew them very gently half an hour1 then strain off as much of the liquor as you want for sauce2 put it into a saucepan1 thicken with brown flour1 or roux1 add catsup1 a little cayenne1 also a glass of red wine4 ,lay the steaks in a dish1 and pour the sauce over4 ,the boiled onions may be laid over the steaks4 ,mushrooms stewed with steaks are an improvement2 #b or #c tomatas1 also1 will help to enrich the stew1 and about #d pickled walnuts may be put in4 ,harvey's and ,reading sauces may be used to flavour1 also chili or eschalot vinegar4 ,with ,cucumbers1 or ,potatoes4--,having your steak either broiled or fried1 pour over it the following3--#c large cucumbers and #c onions1 pared1 sliced1 browned in the frying-pan1 and then stewed till tender in pint of gravy or water4--,or3 cut the under side of the sirloin into steaks1 broil them three parts1 rub a piece of butter over each1 and finish in the ,dutch oven3 serve them on potatoes1 parboiled1 cut in slices and browned4--,italian ,steak3 have a large tender one1 season it with salt1 pepper1 #adb;and onion1 or eschalot3 put it1 without any water1 into an iron stew-pan1 with a close-fitting lid1 and set it by the side of a strong fire1 but do not let it burn3 in #b hours1 or a little more1 it will be tender3 serve1 in its own gravy4 ,rolled ,beef ,steaks4 ,prepare a forcemeat of the breast of a fowl1 lb4 veal1 lb4 ham1 fat and lean1 the kidney of a loin of veal1 and a sweetbread1 all cut very small1 also a few truffles and morells stewed1 an eschalot1 a little parsley1 thyme and grated lemon peel1 the yolks of #b eggs1 a nutmeg and pint of cream1 stir this mixture over the fire ten minutes1 then spread it on very tender steaks1 roll them up and skewer them2 fry them of a fine brown1 then take them from the fat1 and stew them a quarter of an hour with a pint of beef gravy1 a spoonful of catsup1 a wine-glassful of ,port wine1 and1 if you can1 a few mushrooms4 ,cut the steaks in two1 serve them the cut side uppermost1 and the gravy round4 ,garnish with lemon or pickled mushrooms4--,the forcemeat may be less rich1 according to what you have4 ,a fillet of beef1 namely1 the under cut of the rump1 makes very nice steaks2 cut in pieces inch in thickness1 put them on the gridiron over a sharp fire1 season them whilst broiling with pepper and salt1 and turn them often1 to keep the gravy in4 ,make a sauce of the yolks of #d eggs1 lb4 butter1 in slices1 salt1 pepper1 the juice of a lemon1 and a little chopped parsley2 keep stirring it over the fire in every direction1 till rather thick1 then take it off and keep stirring until the butter is melted2 if too thick1 add milk or cream1 and pour round the steak4 ,beef ,olives4 ,cut slices1 of an inch thick1 about #e long1 and #c inches broad4 ,beat1 dip them in egg1 then in a seasoning of chopped herbs1 bread-crumbs1 salt1 mixed spices1 and a little finely shred suet4 ,roll up and fasten them with thread4 ,these may be roasted in a ,dutch oven1 or stewed in clear gravy1 after being browned in the frying pan4 ,thicken the gravy1 and add catsup and walnut pickle2 dish #adcthe olives1 skim1 and pour the gravy hot over them4 ,they may be made of slices of cold roast beef1 forcemeat spread over them1 and when neatly tied up1 stewed in gravy1 or boiling water1 with brown flour rubbed in butter1 to thicken it4--,or3 spread on the slices of beef this mixture2 mashed potatoes worked to a paste1 with cream1 the yolks of #b eggs1 and #a spoonful of flour1 seasoned with salt and pepper2 when this is spread on the slices1 strew over each a very little finely chopped onion1 parsley1 and mushrooms2 roll the olives up1 fry in butter1 or bake in a ,dutch oven4 ,beef ,marrow ,bones4 ,fill up the opening with a piece of paste1 tie a floured cloth over that1 and place them upright in the pot4 ,two hours' boiling4 ,serve on a napkin1 with slices of dry toast4 ,beef ,heart4 ,soak it and cut off the lobes4 ,put in a good stuffing1 and roast1 or bake it1 two hours4 ,serve gravy and currant jelly4--,when cold1 hash it like hare4 ,hunter's ,beef4 ,take the bone out of a round1 and rub in the following mixture1 all in fine powder3 lb4 saltpetre1 lb4 lump sugar1 #a oz4 cloves1 #b nutmegs1 and #c handfuls of salt2 this for #be lbs42 rub and turn it every day1 till you think it salted enough to boil2 take it out of the brine1 wipe it with a sponge1 and bind up firmly with tape4 ,if you choose1 a stuffing may be put into the place where the bone came out4 ,put the meat into an earthenware pan just to hold it1 with a pint of broth or thin melted butter2 put some pieces of butter or suet on the top of the beef1 lay folds of brown paper over the pan1 or a coarse crust is still better1 and bake it at least five hours4 ,this is generally eaten cold1 but it may be eaten hot4 ,the gravy left in the pan is preserved to flavour soups and sauces4 ,it may be made of the ,ribs3 rub into a piece of #ab lbs41 boned1 #d oz4 bay salt1 #c oz4 saltpetre1 lb4 coarse brown sugar1 #b lbs4 salt1 and a teacupful of juniper berries bruised3 rub and turn every day for three weeks1 then bake it1 covered with a coarse paste4 #add;,hamburgh ,beef4 ,rub a rump or round of beef well with brown sugar1 and let it lie five days2 turn it each day4 ,sponge1 and rub into it a mixture of #d oz4 common salt1 #d oz4 bay salt1 and #b oz4 saltpetre1 well beaten1 and spices to your taste4 ,rub and turn it every other day1 for a fortnight3 then roll up1 tie it1 put it in a cloth1 then under a heavy weight2 that done1 hang for a week in a wood-smoke chimney4 ,cut pieces to boil as it is wanted1 and when boiled enough1 press the meat again under a weight1 to eat cold4 ,hung ,beef4 ,rub the best end of the ribs well with lump sugar1 or treacle1 and saltpetre2 on the third day rub with common salt and saltpetre2 rub and turn it every day for a week2 let it lie a fortnight1 turning it every other day1 pouring the brine over4 ,take it out1 wipe1 and dust bran over1 then hang it to dry 7not smoke7 six or eight weeks4 ,boeuf la ,flamande4 ,lard a piece of ribs of beef of #h lbs4 weight1 and braise it over a slow fire1 a slice of bacon under and over it2 then add a pint of fresh mushrooms1 #b lbs4 truffles1 #b doz4 forcemeat balls1 made with plenty of eggs1 and pint ,madeira4 ,carrots and turnips1 cut small1 boiled separately in broth till quite tender1 also silver onions as directed for made dishes2 all or any of these may be laid over the beef4 ,beef to ,press4 ,bone the brisket1 flank1 or ribs1 and rub it with a mixture of salt1 sugar1 and spices2 let it be a week1 then boil till tender1 and press it under a heavy weight till cold4 ,beef to ,hash1 or ,mince4 ,cut thin slices of the underdone part1 leaving aside the gristly parts and burnt outside to make gravy1 with the bones2 put these on in a quart of water1 pepper1 salt1 two onions1 a little allspice1 cayenne1 sweet herbs1 and parsley3 when the water has wasted one half1 thicken with flour1 #ademixing it in by degrees1 a little at a time2 when this has boiled up1 skim off the fat1 set it by the side of the fire to settle1 strain it into another saucepan1 and put it again on the fire2 add mushroom catsup1 pickle1 or whatever ingredient you choose2 when hot1 put in the slices of meat1 and all the gravy left of the joint2 let the meat slowly warm through1 but not boil1 or it will become hard2 a very few minutes will be sufficient4 ,toasted sippets round the dish4 ,you may add any flavouring sauce you choose2 eschalot vinegar is good1 but use no onion4 ,a table-spoonful of curry paste makes it a good curry4 ,beef ,cecils4 ,mince cold meat very finely1 and mix it with bread-crumbs1 chopped onion1 parsley1 pepper1 and salt4 ,put it into a stew-pan with a very little melted butter1 and walnut pickle1 stir it over the fire a few minutes1 pour it in a dish1 and when cool1 put enough flour to make it into balls1 the shape and size of large eggs2 brush with egg1 roll them in bread-crumbs1 and brown before the fire4 ,pour good gravy over them4 ,the minced beef may be warmed in scallop shells1 between layers of mashed potatoes1 or only a layer spread thinly over the top1 and little bits of butter stuck on1 and then browned before the fire3 this may be moistened with any gravy you have1 or walnut pickle4--,or3 you may serve the mince on toasted bread1 or under poached eggs4 ,chopped onions1 previously parboiled1 make this more relishing to some persons' tastes4 ,beef ,collops4 ,cut thin slices of very tender beef1 divide them in pieces three inches long1 beat them with the blade of a knife1 and flour them2 fry them in butter three minutes1 then stew them in a pint of water or gravy2 if water add salt and pepper1 half a pickled walnut1 #c small gherkins1 or a table-spoonful of capers1 a lump of butter and flour to thicken it4 ,take care it do not boil1 but stew gently4 ,the pickles all cut small4--,or3 do not stew1 but fry them in butter with #a onion in slices1 till cooked1 about ten minutes2 then put them in a hot dish1 keep that covered1 while you boil #adfup in the pan a table-spoonful of boiling water1 a tea-spoonful of lemon pickle1 of oyster pickle1 walnut catsup1 soy and made mustard2 pour all hot over the collops4 ,beef en ,miroton4 ,cut thin slices of cold boiled 7not salted71 or roast beef1 or tongue4 ,put #f onions chopped into a saucepan with lb4 of butter1 turn it round frequently1 and in a few minutes add a little flour mixed in a tea-cup of broth1 and a wine-glass of white wine2 let it be on the fire until the onions are cooked2 then put in the meat with salt1 pepper1 and a spoonful of vinegar4 ,after one boil1 stir in a spoonful of made mustard1 and serve it2 the edge of each slice lying a little over the other round the dish4 ,bubble and ,squeak4 ,cold boiled beef is best1 but roast meat is very good4 ,cut it in thin slices1 pepper well and fry them in butter1 then keep them hot1 while you fry some boiled cabbage1 chopped2 when done1 put this high in the middle of the dish1 and lay the slices of meat round3 if you like1 an equal portion of cold potatoes1 chopped and fried with the cabbage4 ,serve thick melted butter1 with pickled cucumbers1 or onion or capers1 and a little made mustard4 ,veal may be cooked this way1 with spinach instead of cabbage4--,or3 what is more delicate1 cut bits of cold veal without any skin1 about an inch long1 and warm them in the frying pan with the white part of a boiled cauliflower in little bits1 pint of cream1 and a light sprinkling of salt and cayenne4 ,beef to ,pot4 ,lean meat is best4 ,salt1 and let it lie two days4 ,drain1 season with pepper1 and spices2 bake it in a slow oven4 ,when done1 drain it from the gravy1 and set it before the fire1 to draw the moisture from it4 ,tear in pieces1 and beat it up well in a mortar1 with mixed spices1 and enough oiled butter to make it the proper consistence4 ,flavour with mushroom powder1 anchovy or minced eschalot4 ,put it into potting-cans1 and pour clarified butter #adgover1 which may afterwards be used for various purposes4 ,potted ,beef is generally made of meat which has been used to make clear gravy1 or the remains of a joint4 ,mock ,hare4 ,put the inside of a sirloin of beef into an earthen pan1 cover it with ,port wine1 and let it lie #bd hours3 then spread over it a forcemeat of veal1 suet1 and anchovies1 chopped1 also grated bread1 mace1 pepper1 and mushroom powder1 lemon peel1 lemon thyme1 eschalot1 and the yolks of two eggs3 roll up the beef tight1 and roast it1 by dangling before the fire3 baste with the wine in which it was soaked1 till half done1 then with cream1 or milk and butter1 and froth it1 till well coated1 like hare4 ,serve a rich gravy1 flavoured with walnut or mushroom catsup1 and a table-spoonful of eschalot vinegar4 ,sweet sauce4--,or3 a cold uncut inside of a roasted sirloin may be re-warmed whole1 in gravy flavoured with eschalot vinegar1 walnut or mushroom catsup1 and ,port wine4 ,fillet of ,veal to ,stew4 ,stuff it with a good forcemeat1 roll tightly1 and skewer it4 ,lay skewers at the bottom of a stew-pan1 place the meat on them1 put in a quart of broth1 or soft water1 lay some bits of butter on the top of the fillet1 cover the stew-pan close1 after taking off all the scum1 and let it simmer slowly till the meat is tender2 take it out1 strain the sauce1 thicken it1 and put it on the fire to re-warm2 season with white pepper1 mace1 nutmeg1 a glass of white wine1 and the juice of a lemon1 pour it hot over the meat2 lay slices of lemon1 forcemeat balls1 pickled mushrooms1 or fresh ones stewed1 over the meat1 and round the dish4 ,serve white sauce4--,this dish is made more savoury if you put mushrooms1 and ham or tongue1 in the forcemeat4 ,also1 you make it richer by putting the best part of a boiled tongue1 whole1 where you take the bone out1 fill up the cavities round the fillet with forcemeat2 tie it up in a good shape1 and either stew or bake it1 in gravy1 as above2 or roast it1 basting well4 ,this may be served with a wall of mashed potatoes round1 and that ornamented with pieces of tongue and bacon1 cut in dice1 alternately1 with sprigs of green #adhvegetable2 or pieces of stewed cucumber2 or ,jerusalem artichokes cooked in white sauce2 or garnish with lumps of young green peas4 ,neck of ,veal to ,braise4 ,lard the best end with bacon rolled in a mixture of parsley1 salt1 pepper1 and nutmeg3 put it into a stew-pan with the scrag end1 a slice of lean ham1 #a onion1 #b carrots1 and #b heads of celery1 nearly cover with water1 and stew it till tender1 about two hours4 ,strain off the liquor1 and put the larded veal 7the upper side downwards7 into another stew-pan1 in which you have browned a piece of butter1 then set it over the fire1 till the meat is sufficiently coloured2 keep it hot in a dish whilst you boil up quickly a little of the strained liquor2 skim it1 put in a glass of ,madeira1 some orange or lemon juice1 and pour it hot over the veal4 ,garnish with slices of lemon4--,this joint may be covered with a veal caul and roasted2 ten minutes before it is done1 uncover it to brown4 ,serve it on sorrel sauce1 celery1 or asparagus tops3 or with mushrooms fricasseed1 or in sauce4 ,breast of ,veal to ,stew1 ,ragout1 or ,collar4 ,an elegant dish for the second course4 ,put on the scrag and any bones of veal you have1 to make gravy2 put a well seasoned forcemeat into the thin part1 sew it in2 egg the top of the breast1 brown it before the fire1 and let it stew in the strained gravy an hour2 when done1 take it out and keep it hot over boiling water1 while you thicken the sauce1 and put to it #ej oysters cut up1 a few mushrooms chopped1 lemon juice1 white pepper and mace2 or catsup and anchovy sauce may be used to flavour it2 also cream1 white wine1 truffles1 and morells1 at discretion4 ,pour the sauce hot over the meat1 and garnish with slices of lemon and forcemeat balls1 also pickled mushrooms4--,a ,scrag of veal is very good1 stewed in thin broth or water1 till very tender2 make a sauce of celery1 boiled in two waters to make it white1 then put into very thick melted butter1 stir in a coffee-cupful of cream1 shake it two minutes over the fire1 and pour it over the veal4 ,or tomata or onion sauce4 ,to ,ragout--,make a little gravy of the scrag and bones of #adithe breast1 cut the meat into neat pieces1 rather long than broad1 and brown them in fresh butter4 ,drain off the fat1 and stew them in the gravy1 with a bunch of sweet herbs1 a piece of lemon peel1 a few cloves1 a blade of mace1 two onions1 white pepper1 salt1 and a little allspice4 ,simmer slowly1 keeping it covered close4 ,when done1 take out the meat1 skim off the fat1 strain and thicken the gravy1 add the juice of a lemon and a glass of white wine1 and pour it hot over the veal1 holding back the sediment4 ,breast and neck of veal may be stewed in water1 or weak broth1 without forcemeat4 ,veal is sometimes stewed with green peas1 chopped lettuce1 and young onions4--,lamb may be dressed this way1 and served with cucumber sauce4--,rabbit the same1 with white onion sauce4 ,to ,collar--,bone it1 take off the skin1 and beat the meat with a rolling pin2 season it with pepper1 salt1 pounded mace1 and a mixture of herbs1 chopped very fine1 then lay on thick slices of ham or #b calves' tongues1 boiled and skinned2 bind it up in a cloth1 and fasten it well with tape4 ,simmer it in enough water to cover it1 over a slow fire1 till quite tender1 which will be about three hours and a half2 then put it under a weight till cold4 ,you may put in1 in different parts1 pigs' and calves' feet boiled and taken from the bones2 also yolk of hard-boiled egg1 grated ham1 chopped parsley1 and slices of beet root4 ,collared ,veal to be eaten ,hot--,spread a forcemeat over the breast 7boned71 then roll1 bind it up tight1 and stew it in water or weak broth4 ,serve it in good veal gravy1 or on fricasseed mushrooms1 and artichoke bottoms4 ,this is sometimes roasted4 ,veal ,olives or ,veal ,rolls4 ,cut long thin slices and beat them1 lay on each one a very thin slice of bacon1 and then a layer of highly seasoned forcemeat1 in which there is a little eschalot4 ,roll them tight the size of two fingers #c inches long2 fasten them with a skewer1 rub egg over1 and either fry them of a light brown1 or stew them1 slowly1 in gravy4 ,add a wine-glassful of white wine1 and a little lemon juice4--,if you do not choose the bacon1 put only forcemeat strongly flavoured with ham2 or grate ham thickly over the slices4 ,garnish with fried balls and pickled mushrooms4 #aej,scotch ,collops4 ,cut small slices of the fillet1 flour and brown them in fresh butter in the frying-pan1 and simmer them very gently in a little weak broth or boiling water2 when nearly done1 add the juice of a lemon1 a spoonful of catsup1 a little mace1 pepper and salt2 take out the collops1 keep them hot in the dish2 thicken the sauce with browned flour1 and pour it hot over the collops2 garnish with curled slices of bacon4 ,veal en ,fricandeau4 ,the fat fleshy side of the knuckle1 a little thin slice from the fillet1 or the lean part of the neck boned4 ,take off the skin1 beat the meat flat1 and stuff with forcemeat2 lard it1 or not1 as you like4 ,lay some slices of bacon at the bottom of a stew-pan1 the veal on them1 and slices of bacon on the top2 put in #a pint of broth1 or water1 the bones of the meat1 or #b shanks of mutton2 a bunch of herbs1 #a turnip1 #a carrot1 #c onions sliced1 a blade of mace1 #b bay leaves1 some white pepper1 and lastly1 more slices of bacon4 ,let this stew slowly1 after being scummed1 two hours1 keeping the stew-pan closely covered1 except when you baste the upper side of the fricandeau4 ,the meat ought to be cooked to eat with a spoon4 ,take it out1 when done1 and keep it hot while you take all the bones out of the gravy1 skim off the fat1 and let it boil quickly till it thickens1 and becomes a glaze2 pour it over the meat4 ,mushrooms1 morells and truffles may be added4 ,sorrel or tomata sauce4--,another3 put the veal into a stew-pan1 the larded side uppermost1 add #b tumblers of water1 #b carrots and onions in slices1 #b cloves1 pepper and salt to taste1 and a bunch of parsley3 boil slowly three hours and a half2 then brown the veal with a salamander2 served with stewed mushrooms4 ,knuckle of ,veal to ,ragout1 or with ,rice4 ,break the bone and put it into a stew-pan with water to make a quart of broth1 with the skin1 gristles1 and trimmings of the meat1 a bunch of parsley1 a head of celery1 one onion1 one turnip1 one carrot1 and a small bunch of lemon #aeathyme2 this being ready1 cut the meat off the knuckle1 the cross way of the grain1 in slices smaller than cutlets1 season with salt and kitchen pepper1 dredge with flour1 and brown them in another stew-pan4 ,then strain the broth1 pour it over them1 and stew it very slowly half an hour2 thicken the gravy with white roux1 and add the juice of half a lemon4 ,with ,rice--,cut off steaks for cutlets1 or a pie1 so as to leave no more meat on the bone than will be eaten hot4 ,break and wash the shank bone2 put it into a stew-pan1 with two quarts of water1 salt1 an onion1 a blade of mace1 and a bunch of parsley4 ,when it boils1 scum well1 put in lb4 of well-washed rice1 and stew it at least two hours4 ,put the meat in a deep dish1 and lay the drained rice round4 ,serve bacon and greens4 ,granadin of ,veal4 ,line a dish1 or shape1 with veal caul1 letting it hang over the sides of the dish2 put in1 first a layer of thin slices of bacon1 then a layer of forcemeat1 made of herbs1 suet1 and crumbs of bread1 then a layer of thin slices of veal1 well seasoned1 and so on till the dish is filled2 turn the caul over the whole1 tie a paper over the dish1 and bake it4 ,mushrooms may be added4 ,when done1 turn it out of the dish1 and serve with a clear brown gravy4 ,veal la ,daube4 ,cut off the chump1 and take out the edge-bone of a loin of veal2 raise the skin and put in a forcemeat2 bind the loin up with tape1 cover with slices of bacon1 and put it into a stew-pan1 with all the bones and trimmings1 one or two shanks of mutton1 and just cover with water1 or broth2 a bunch of sweet herbs1 two anchovies1 some white pepper1 and a blade of mace4 ,put a cloth over the stew-pan1 and fit the lid tight1 with a weight on the top4 ,simmer it slowly two hours1 but shake the pan occasionally4 ,the gravy will have become a strong glaze2 take out the veal1 the bacon1 and herbs2 glaze the veal1 and serve it with tomata or mushroom sauce1 or stewed mushrooms4 ,veal to ,haricot4 ,shorten the bones of the best end of the neck2 you may #aeb;cut it in chops1 or dress it whole4 ,stew it in good brown gravy1 and when nearly done1 add a pint of green peas1 a large cucumber pared and sliced1 a blanched lettuce quartered1 pepper1 salt1 a very little cayenne1 and boiling water1 or broth1 to cover the stew4 ,simmer it till the vegetables are done1 put the meat in a hash dish1 and pour the stew over4 ,forcemeat balls to garnish1 if you choose4 ,veal ,cutlets la ,maintenon4 ,see ,mutton ,steaks la ,maintenon2 or cook them without paper as follows3 first flatten1 and then season them with mixed spices1 dipped in egg first1 then in bread-crumbs mixed with powdered sweet herbs1 grated nutmeg1 and lemon peel4 ,broil them over a quick1 clear fire1 and serve directly they are done1 with good gravy well flavoured with different sauces2 or catsup in melted butter1 or mushroom sauce4 ,garnish with lemon and curled parsley4 ,they may be dressed in the ,dutch oven1 moistened1 from time to time1 with melted butter4 ,the fat should be first pared off pretty closely4 ,serve pickles4 ,calf's ,heart4 ,stuff it with a rich forcemeat1 put the caul1 or a well buttered paper over1 and roast it an hour4 ,pour a sauce of melted butter and catsup over it4--,or3 stuff1 and brown it in a stew-pan1 with a little butter1 or a slice of bacon under it2 put in enough broth or water to make a very little gravy1 and let it simmer gently till done2 take out the bacon1 simmer and thicken the gravy1 and pour it over the heart4 ,sweet sauce1 or currant jelly4--,sheep's hearts are very nice1 in the same way2 a wine-glassful of catsup1 or of ,port wine1 in the gravy4 ,calf's ,pluck4 ,parboil half the liver and lights1 and mince them4 ,stuff the heart with forcemeat1 cover with the caul1 or a buttered paper1 or1 instead of either1 lay some slices of bacon on1 and bake it4 ,simmer the mince of the liver in gravy or broth1 add salt1 pepper1 chopped parsley1 the juice of a lemon and catsup3 fry the rest of the liver in slices1 with parsley4 #aec,when done1 put the mince in a dish1 the heart in the middle1 the slices round4 ,garnish with fried parsley1 or toasted sippets4--,or3 cut the liver into oblong slices an inch thick1 turn these round1 and fasten with thread1 or form them into any shape you like4 ,chop onions very fine1 also mushrooms and parsley1 fry these in butter1 pepper and salt2 then dredge flour over the pieces of liver1 and put them into the frying-pan2 when done enough1 lay them in a dish1 pepper slightly and keep them hot1 whilst you pour enough broth or boiling water into the frying-pan to moisten the herbs2 stew this a few minutes1 and pour it over the liver4 ,a nice supper or breakfast dish4--,lamb's pluck the same way4--,calf's liver is very good stewed4 ,this is made rich1 according to the herbs1 spices1 and sauces used4 ,chili vinegar is good4 ,veal ,sweetbreads4 ,parboil a very little1 then divide and stew them in veal broth1 or milk and water4 ,when done1 season the sauce with salt and white pepper1 and thicken with flour2 add a little hot cream1 and pour it over the sweetbreads4--,or3 when parboiled1 egg the sweetbreads1 dip them in a seasoned mixture of bread-crumbs1 and chopped herbs2 roast them gently in a ,dutch oven1 and pour over a sauce of melted butter and catsup4--,or3 do not parboil1 but brown them1 in a stew-pan1 with a piece of butter1 then pour over just enough good gravy to cover them2 let them simmer gently1 till done1 add salt1 pepper1 allspice and mushroom catsup2 take out the sweetbreads1 thicken the sauce with browned flour1 and strain it over them4 ,mushroom sauce and melted butter are served with sweetbreads4--,or3 par-roast before the fire1 cut them in thin slices1 then baste with thin melted butter1 strew bread-crumbs over1 and finish by broiling before the fire4--,truffles and morells may be added to enrich the gravy4 ,calf's ,tails4 ,clean and parboil the tails1 brown them in butter1 then drain and stew them in good broth1 with a bunch of parsley1 a few onions1 and a bay leaf4 ,green peas1 sliced #aed;cucumber1 or lettuce1 may be added and served altogether1 when done1 and the fat skimmed off4 ,calf's ,head4 ,wash and soak it in warm water1 take out the brains1 and the black part of the eyes4 ,boil it in a large fish-kettle1 with plenty of water and some salt4 ,scum well1 and let it simmer gently nearly two hours4 ,lift it out1 carefully sponge it to take off any scum that may have adhered1 take out the tongue1 and slightly score the head1 in diamonds2 brush it with egg1 and sprinkle it with a mixture of bread-crumbs1 herbs1 pepper1 salt and spices2 strew some little bits of butter over1 and put it in the ,dutch oven to brown4 ,wash and parboil the brains2 skin1 and chop them with parsley and sage 7parboiled72 add pepper and salt1 with melted butter1 to a little more than moisten it1 add the juice of a lemon1 and a small quantity of cayenne2 turn this a few minutes over the fire3 skin the tongue1 place it in the middle of a small dish1 the brains round it2 garnish with very small sprigs of curled parsley1 and slices of lemon2 serve the head in another dish1 garnish the same4 ,serve melted butter and parsley4 ,if you have boiled the whole head1 half may be dressed as above1 and the other half as follows3--cut the meat into neat pieces along with the tongue1 and re-warm it in a little good broth1 well seasoned with spices and lemon peel2 when it is done1 put in the juice of a lemon1 pour it into your dish1 lay the half head on it1 garnish with brain cakes and lemon4--,calf's ,head to ,stew--,prepare it as in the last receipt to boil2 take out the bones1 put in a delicate forcemeat1 tie it up carefully1 and stew it in veal broth or water2 season well with mace1 mushroom powder and a very little cayenne4 ,stew very slowly1 and when done1 serve it with fried forcemeat balls1 and a fricassee of mushrooms4 ,it may be enriched to almost any degree1 by flavouring sauces1 truffles and morells1 also oysters4 ,a ,collared ,calf's ,head in the same way3 when boned season as in the last receipt2 put parsley in a thick layer1 then thick slices of ham or the tongue1 roll it up1 tie as firmly as you can in a cloth and boil it1 and put it under a weight till cold4 #aee;,brain ,cakes4 ,take off all the fibres and skins which hang about the brains and scald them2 beat them in a bason1 with the yolks of two eggs 7or more1 according to the quantity of brains71 one spoonful of flour1 the same of bread-crumbs1 a little lemon peel grated1 and two tea-spoonsful of chopped parsley2 add pepper1 salt1 nutmeg1 and what spices you like2 beat well together1 with enough melted butter to make a batter2 then drop it1 in small cakes1 into boiling lard1 and fry of a light brown4 ,calf's or lamb's brains1 in this way1 for garnishing1 or a small side dish4 ,brains la ,matre d',hotel3 ,skin the brains and soak them in several waters1 then boil them in salt and water1 with a little piece of butter1 and a table-spoonful of vinegar4 ,fry in butter1 some thin slices of bread1 in the shape of scollop shells4 ,lay these in a dish1 the brains divided in two on them1 and pour over a ,matre d',hotel sauce4 ,calf's ,head to ,fricassee1 and to ,hash4 ,first parboil1 then cut the meat into small pieces1 and stew it1 in a very little of the liquor in which it was boiled1 or in rich white gravy1 seasoned with white pepper1 salt1 onion and sweet herbs4 ,simmer gently1 and1 when nearly done1 thicken with butter1 rolled in flour1 and just before you dish it1 add a tea-cupful of hot cream1 or the yolks of two eggs beaten2 let it simmer1 but not boil4 ,garnish with brain cakes1 or curled slices of bacon4--,to ,hash3 ,calf's head cold1 makes an excellent hash1 and may be enriched to any degree1 by adding to the following plain hash1 some highly flavouring ingredients1 such as sweetbreads1 truffles1 artichoke bottoms1 button mushrooms1 forcemeat and egg balls4--,cut the head and the tongue into slices4 ,take rather more than a quart of the liquor in which it was boiled1 two shanks of mutton1 or bones or trimmings of veal1 and of the head2 a bunch of sweet herbs1 parsley1 one large onion1 a piece of lemon peel and some white pepper2 boil this slowly1 so that it may not waste too much1 till it is well flavoured gravy1 then thicken it with butter rubbed in flour1 and strain it into a clean saucepan1 add pounded mace1 a large spoonful of oyster catsup or lemon pickle1 sherry1 and #aef;any sauce you like2 put in the slices of meat1 and warm them by gently simmering4 ,garnish with forcemeat balls1 curled slices of bacon1 or fried bread1 in sippets1 or brain cakes4 ,mock ,turtle4 ,soak a large head1 with the skin on1 in hot water1 then parboil it1 in sufficient water to cover it1 with a bunch of sweet herbs1 #b onions and a carrot2 and after it has boiled to throw up the scum1 simmer it gently half an hour4 ,then take the head out and let it get nearly cold before you cut it up4 ,take out the black parts of the eyes1 and cut the other part into thin round slices1 the gristly parts of the head into strips1 and the peeled tongue into dice or square bits4 ,put the bones and trimmings of the head back into the stew-pan1 and keep it simmering by the fire4 ,fry some minced eschalot or onion1 in plenty of butter dredged with browned flour2 then put it into a clean stew-pan1 with all the cut meat1 toss it over the fire a few minutes1 then strain into it1 a sufficient quantity of the stock to make the dish a stew-soup2 season with pounded mace1 pepper1 salt1 and a pint of ,madeira2 simmer it very slowly1 till the meat is done1 add a large spoonful of catsup or soy1 a little chopped basil1 tarragon and parsley4 ,it must be skimmed before it is served2 add the juice of a lemon1 and pour it into a tureen4 ,forcemeat balls may be used as garnish3 this is made richer by a cow heel1 and also1 by sweetbreads parboiled1 or oysters and anchovies being added4 ,veal to ,mince4 ,cold veal is generally used to mince1 but undressed meat is the most savoury4 ,mince it finely1 only the white part1 and heat it in a little broth1 or water 7a piece of butter rolled in flour1 if the latter71 salt1 white pepper1 pounded mace1 and plenty of finely chopped or grated lemon peel2 when warm1 put to it a small coffee-cupful of hot cream1 and serve with sippets round the dish4 ,this preparation does for patties or cecils or scallops1 the same as directed for beef4--,you may mix with the mince some stewed mushrooms4 ,veal may be hashed the same as beef2 adding to the gravy1 mace1 nutmeg1 and lemon peel4 #aeg,veal to ,pot4 ,season a thick slice of an undressed fillet1 with mace1 peppercorns and #c cloves1 bake or stew nearly four hours1 pound it quite small in a mortar1 with salt1 and butter sufficient1 just melted4 ,put it in pots1 and cover with clarified butter4 ,a portion of ham is an improvement4 ,veal ,cake4 ,boil #h eggs hard1 cut two in half1 the others in rings1 put some of the latter and the halves round the bottom of a deep dish or shallow mould1 and between each1 a light sprig of parsley to make a layer2 then a layer of very thin small pieces of cold veal1 ham or tongue1 and sprigs of parsley between1 and more egg1 moisten as you go on with a very good savoury jelly1 flavoured with cayenne4--,or3 make a very pretty dish2 having boiled two calf's feet or a cow heel for jelly1 or other purpose1 put some nice little bits of the meat at the bottom of a deep round pudding mould1 and little bits of ham or tongue and sprigs of parsley between1 season to taste1 then another layer1 till full1 moisten as you go on with some of the liquor4 ,set in a rather cool oven just to stiffen1 then in a cool place1 and turn it out of the shape4 ,bunches of barberries to garnish it4 ,mutton to ,haricot4 ,cut the neck or loin1 into chops1 and trim off all the fat and bones4 ,have #c pints of good broth1 in which a turnip1 carrot1 bunch of parsley and #c onions have been boiled4 ,season the chops well with kitchen pepper1 and flour them2 then brown them in the frying-pan1 with a piece of butter1 put them in a stew-pan1 and pour the strained broth over4 ,let them stew very slowly half an hour1 then put in #b large carrots1 cut in slices1 and notched on the edges1 #aj or #ab pieces of turnip1 cut in fanciful shapes1 #f button onions1 previously half roasted in the frying-pan1 or parboiled1 also a head of celery1 cut up4 ,when the chops are tender1 skim the gravy1 thicken it with browned flour2 add pepper and salt1 and a table-spoonful of walnut catsup1 the same of camp sauce1 of universal sauce1 #aehof chili or eschalot vinegar1 and a wine-glassful of either ,port or white wine4 ,lay the chops in a hash dish1 the vegetables on them1 and pour the gravy hot over4 ,cucumbers sliced1 endive parboiled and cut up1 or haricots parboiled1 are good in this4 ,veal cutlets1 beef steaks1 and lamb chops1 in the same way4 ,young lettuces and celery are more suitable to veal than turnip and carrot4 ,garnish with pickled mushrooms4 ,leg of ,mutton with ,carrots4 ,lard the leg and put it in a stew-pan just large enough to hold it1 with a piece of butter4 ,set it over the fire five or ten minutes1 and turn it to every side2 take it out1 and mix in the saucepan1 with the butter1 a spoonful of flour1 and two tea-cupsful of broth or boiling water2 let this simmer1 turning the saucepan often2 put in the mutton1 and fill up with broth or boiling water2 add salt and pepper1 and a small bunch of herbs4 ,boil it slowly two hours1 then put in a large plate of carrots cut in small pieces1 and browned in another saucepan4 ,boil the mutton another hour after the carrots are added1 and then serve it4 ,any lean joint of mutton may be cooked in this way4 ,loin of ,mutton to ,roll or to ,stew4 ,keep it till quite tender1 take out the bones1 and put them on in water to cover them1 with an onion and herbs1 to make a good gravy4 ,season the meat highly with black and ,jamaica pepper1 mace1 nutmeg and cloves1 and let it lie all night4 ,flatten the meat with a rolling-pin1 and cover it with a forcemeat1 as directed for roast hare2 roll it up and bind with tape2 bake it in a slow oven1 or half roast it before the fire1 and baste from time to time with the made gravy4 ,let it get cold1 skim off the fat which will have settled on it1 dredge it with flour1 then finish the cooking by stewing it in the gravy with which you basted1 which must be carefully preserved1 after the roasting or baking be over4 ,when cooked enough1 put to the gravy an anchovy pounded1 a wine-glass of catsup1 one of ,port wine1 and a table-spoonful of lemon pickle4 ,mushrooms are an improvement4--,the ,loin may be boned1 larded1 stuffed with #aei;forcemeat1 then rolled1 and stewed in white stock1 with plenty of delicate vegetables1 and served with spinach round it1 and a sharp sauce4 ,shoulder of ,mutton4 ,the same as the loin2 or stuffed with oysters solely 7bearded72 the meat rolled up1 bound with tape1 and stewed in broth1 with a few peppercorns1 a head of celery1 and one or two onions4 ,when done1 take off the tape1 and pour oyster sauce over4--,or3 half roast a well-kept shoulder of mutton1 let it get nearly cold1 then score it on both sides1 put it in a ,dutch oven1 before the fire1 with a clean dish under to catch the gravy1 and let it continue to roast4 ,bone and chop four anchovies1 melt them in the basting ladle1 add pepper and salt1 then mix it into pint of hot gravy1 pint of ,port wine1 a spoonful of mushroom1 the same of walnut catsup1 and a spoonful of lemon pickle2 baste the meat with this as it roasts2 when done1 lay it on a clean hot dish1 skim the dropped gravy1 heat it1 if necessary1 and pour over the mutton4--,or3 bone the shoulder1 and steep it in wine1 vinegar1 herbs1 and spices2 have ready a stuffing1 in which there are either oysters or mushrooms1 put it in1 cover the shoulder with a veal caul1 and braise it4 ,serve with venison gravy1 and sauce4 ,some like the flavour of garlic in this4 ,breast of ,mutton to ,grill4 ,cut off all fat which will not be eaten with the lean1 score that in diamonds1 and season with pepper and salt4 ,brush it with egg1 and strew a mixture of bread-crumbs and chopped parsley over4 ,either roast or broil it in a ,dutch oven1 baste well with butter1 strewing more crumbs and parsley over4 ,serve with chopped walnut or capers in butter4 ,neck of ,mutton to ,stew4 ,cut off some of the fat1 and the meat into chops1 put it into a stew-pan with water or broth to cover it1 pepper1 salt1 an onion1 and what herbs you like1 cover close1 and let it stew very gently2 when half the water is wasted1 put it by the side to let the fat rise1 take that off1 put in pint claret1 #afjab oysters1 and let it stew till quite tender2 take out the herbs1 thicken the gravy1 and add the juice of a lemon1 and what catsup you like4 ,to ,dress ,kidneys4 ,skin and split mutton kidneys1 rub with salt and pepper1 and pin them out with small wire skewers1 to keep them open4 ,dip in melted butter1 then lay them on the gridiron1 the inside downwards first1 that when you turn them the gravy may be saved4 ,put the kidneys in a very hot dish1 and pour melted butter into each one4--,or3 cut a fresh kidney into slices or mouthfuls2 soak in warm water and well dry them1 dust them with flour1 and then brown with butter in the frying-pan3 put them in a stew-pan with the white of #c young onions chopped1 salt1 pepper1 parsley1 a table-spoonful of eschalot vinegar1 and then let them simmer till the kidney is quite done4 ,mushroom or walnut catsup may be used4 ,serve mustard with this4--,or3 mince the kidney and season well with salt1 pepper1 and cayenne2 fry this1 and moisten it with gravy or boiling water1 or use what catsup or flavouring vinegar you like4 ,serve on a hot dish for breakfast4--,or3 put the mince into a stew-pan with a bunch of sweet herbs and an onion tied up in muslin1 as soon as it is just browned cover with boiling water and let it simmer #c hours1 then take out the herbs1 and sprinkle over the mince a table-spoonful of sweet herbs in powder4 ,mutton or ,lamb ,chops and ,collops4 ,cutlets for a supper or breakfast dish may be cut from a rather underdone leg3 put a good sized piece of butter in the frying-pan1 when hot lay the slices of meat in1 and turn them often till done1 then take them out and keep them hot1 while you make a little gravy in the pan1 of parsley1 other herbs if you like1 and a very little broth or boiling water2 any flavouring sauce you have1 and cayenne4 ,the gravy should be thick of herbs2 dish the cutlets in the centre1 and the herbs round4--,or3 pare and slice some cucumbers1 sprinkle them with salt and pepper1 pour a little vinegar over1 and let them lie an hour2 then stew them with the collops in broth1 enough to make sufficient gravy2 season #afawith catsup and what flavouring ingredient you prefer1 skim the gravy when the meat is done1 and serve in a hash dish4--,or3 chop the leaves of #f sprigs of parsley with #b eschalots1 very fine1 season with salt and cayenne1 and mix all well together with a table-spoonful of salad oil1 cover the cutlets on both sides with this1 then shake grated bread-crumbs over1 and fry them in fresh butter4 ,cutlets la ,maintenon4 ,lightly season and lay them in a pan with #c table-spoonsful of oil2 fry over a moderate fire till #c parts cooked1 then take them out1 and fry #b table-spoonsful of chopped onions of a light brown1 pour off the oil and put in a pint of good brown sauce1 #c table-spoonsful of tomata sauce1 a tea-cupful of chopped parsley1 a little sugar1 nutmeg1 pepper and salt1 reduce it till rather thick1 then put in the cutlets for about #e minutes3 take them out1 let them be cold in the sauce1 and fold each one 7the gravy about it71 in white paper 7oiled71 and broil them #aj minutes over a moderate fire4 ,serve in the papers4 ,sauces for cutlets may be made of oysters1 mushrooms1 tomatas1 anchovies1 c41 c41 by stewing them in gravy1 suitably seasoned2 always add some lump sugar4 ,serve with ,jerusalem artichokes1 cooked in white sauce1 round them3 or1 a bunch of asparagus in the centre1 the cutlets round1 and more grass cut in points to garnish3 or1 ,french beans or peas the same way3 or 7a very pretty dish71 divide in #h or #aj pieces #b nicely boiled small cauliflowers1 and put them into a saucepan with a tea-cupful of white sauce1 a tea-spoonful of lump sugar1 and a little salt2 when it boils1 pour in the yolk of an egg mixed with #d table-spoonsful of cream1 and serve it as above4 ,mutton to ,hash4 ,when a leg of mutton comes from the table1 cut slices to hash the next day1 and leave them in the gravy2 if the joint be underdone1 all the better4 ,make a gravy of the gristles1 trimmings and any bones of mutton1 pepper1 salt1 parsley1 and #a or #b cut onions2 skim off the fat1 strain it1 and put in the meat 7having well floured each slice71 with salt to #afbyour taste1 and cayenne3 simmer very gently about five minutes1 to warm the meat through1 and serve with toasted sippets round the dish4 ,this may have walnut catsup or any other you choose3 or #b pickled walnuts1 cut up1 and a little of the liquor2 or1 and this is a great improvement1 when the gravy is ready1 put in #d tomatas1 and simmer for a quarter of an hour before you put in the meat4 ,stewed mushrooms are a nice accompaniment4 ,mutton may be minced and warmed in a pulp of cucumbers or endive1 which has been stewed in weak broth4--,or3 put a good sized piece of butter into a stewpan with pint of mushrooms1 an eschalot minced1 and boil them gently2 then mix in1 by degrees1 a table-spoonful flour1 pint broth1 and stew till all the flavour be extracted2 let it cool a little1 and put in some minced underdone mutton1 to heat through1 without boiling4 ,hunter's ,pie4 ,line a mould with mashed potatoes1 fill it with slices of cold beef or mutton1 or mutton or lamb chops1 well seasoned1 cover with mashed potatoes1 and bake it4 ,some add a very little minced onion4 ,leg of ,lamb with ,vegetables4 ,cut the loin of a small hind quarter into chops1 and fry them4 ,boil the leg1 delicately white1 place it in the middle of the dish1 a border of spinach round1 and the fried chops upon that4--,or3 instead of spinach1 put a sprig of boiled cauliflower between each chop4 ,pour hot melted butter over the leg4--,or3 season the chops1 brush them with egg1 and roll them in a mixture of bread-crumbs1 chopped parsley1 grated lemon peel1 nutmeg1 and salt2 fry them in butter1 and pour over a good gravy1 with oysters or mushrooms4 ,serve hot2 garnish with forcemeat balls4 ,breast of ,lamb4 ,stew it in good broth twenty minutes1 let it cool1 then score it in diamonds4 ,season well with pepper1 salt1 and mixed spices2 dredge flour over1 stick on some little bits of butter1 finish in the ,dutch oven1 and serve on spinach1 stewed cucumbers1 or green peas4 #afc,lamb ,cutlets and ,steaks4 ,flatten1 season1 and stew them in veal broth1 and a little milk2 season with white pepper and mace4 ,when nearly done1 thicken the sauce with mushroom powder1 a bit of butter rolled in flour1 and add a tea-cupful of hot cream4--,lamb ,chops with ,potatoes--,cut handsome chops from the neck1 and trim the bone4 ,season1 egg1 and dip them in bread-crumbs and parsley1 and fry of a pale yellow4 ,mash some potatoes thin1 with butter or cream1 place this high in the centre of a dish1 score it1 and arrange the chops round1 leaning each one on the side of the adjoining one4 ,garnish with lemon slices1 and pickled mushrooms4 ,shoulder of ,lamb ,stuffed4 ,take out the bone1 and fill the vacancy with forcemeat4 ,this may be roasted2 or1 if to be rich1 stewed in good gravy1 or braised4 ,glaze it1 if you like1 and serve with sorrel1 or tomata sauce4--,or3 parboiled1 allowed to cool1 scored in diamonds1 seasoned with pepper1 salt1 and kitchen pepper1 and finished on the gridiron1 or in a ,dutch oven4 ,sauce ,robert1 mushroom1 or sorrel sauce1 or a clear gravy4 ,or3 bone a small shoulder1 lard the under side1 with strips of bacon1 rolled in a mixture of cloves1 mace1 cinnamon1 nutmeg1 pepper1 and salt1 in small proportions4 ,roll the meat up1 tie1 and stew it in veal broth3 or braise1 and then glaze it4 ,serve it on cucumbers stewed in cream1 or on stewed mushrooms4 ,lamb's ,head ,may be dressed the same as ,calf's ,head4--,or3 parboil1 then score1 season and egg it1 cover with a mixture of bread-crumbs and parsley1 and brown it before the fire4 ,mince part of the liver1 the tongue1 and heart1 and stew till tender1 in a little broth or water1 with pepper and salt4 ,fry the rest of the liver with parsley4 ,put the mince in a dish1 the head on it1 and the fried liver round4 ,lamb ,fricassee4 ,cut the best part of the brisket into square pieces of #d #afd;inches each2 wash1 dry1 and flour them4 ,simmer for ten minutes #d oz4 butter1 #a of fat bacon1 and some parsley1 then put in the meat1 an onion cut small1 pepper1 salt1 and the juice of half a lemon3 simmer this two hours1 then add the yolks of two eggs1 shake the pan over the fire five minutes1 and serve it4 ,lamb's ,sweetbreads4 ,blanch1 then stew them in clear gravy twenty minutes2 put in white pepper1 salt1 and mace2 thicken with butter rolled in flour1 and add the yolks of two eggs well beaten1 and stirred into a coffee-cup of cream1 a little nutmeg and finely chopped parsley2 pour the cream and eggs in by degrees1 then heat it over the fire1 but stir all the time4 ,veal sweetbreads in the same way4 ,the best mode of re-warming ,lamb is to broil1 either over or before the fire4 ,venison to ,hash4 ,cut in thin slices1 and warm it in its own gravy2 season with pepper1 salt1 mace1 grated lemon peel1 one wine-glassful of port and white wine mixed1 and a table-spoonful each1 of mushroom and walnut catsup and soy4 ,serve toasted sippets round it4 ,if lean1 mix with it some thin small slices of the firm fat of mutton4 ,cold venison may be minced and dressed as directed for beef4 ,shoulder of ,venison to ,stew4 ,if too lean to roast1 then bone and flatten it1 lay over some thin slices of fat1 well-flavoured mutton2 season well with white pepper1 salt1 and mixed spices1 roll it up tight1 bind with tape1 and stew it slowly in beef or mutton gravy1 in a stew-pan which will just hold it2 the lid close4 ,when nearly done1 put in a very little cayenne1 allspice1 and pint of claret or ,port4 ,stew three hours4 ,take off the tape1 place the meat in a dish1 and strain the gravy over4 ,venison sauce4 ,venison ,collops and ,steaks4 ,a good way to dress what is too lean to roast well4 ,having cut thin long slices from the haunch1 neck1 or loin2 #afemake a good gravy of the bones and trimmings1 strain it into a small stew-pan1 put in a little piece of butter rolled in flour to thicken it1 then a very little lemon1 a wine-glassful of port or claret1 pepper1 salt1 cayenne1 and nutmeg2 whilst this simmers gently1 fry the collops1 and pour the sauce hot over4 ,you may add tarragon or eschalot vinegar1 also soy and mushroom catsup4 ,garnish with fried crumbs4 ,season the steaks1 and dip them in melted butter1 then in bread-crumbs1 and broil them in buttered papers1 over a quick fire4 ,serve very hot1 with good gravy in a tureen4 ,pig to ,collar4 ,it should be three or four weeks older than for roasting4 ,bone it1 and season well with mixed spices2 then spread over a layer of thin forcemeat of herbs1 hard-boiled eggs1 chopped fine1 and a little suet1 then a layer of thin slices of veal1 a layer of seasoning1 and so on2 roll it up1 tie in a cloth1 and stew it three hours1 in just enough water to cover the pig4 ,it will then require to be tied tighter at each end1 and put under a weight till cold4 ,pork to ,roll4 ,bone the neck1 spread over the inside a forcemeat of sage1 crumbs1 salt1 pepper1 and a very little allspice4 ,tie it up1 and roast very slowly4 ,pork ,chops with ,onions4 ,season the chops on both sides with pepper and salt1 brush them over with olive oil1 and roll them in bread-crumbs2 put them on the gridiron1 taking care that the fire be clear1 and do not turn the chops more than once4 ,put #ab large onions in slices1 into a saucepan with a large piece of butter1 turn the saucepan frequently that the onions may imbibe the butter equally2 add half a tea-cupful of boiling water1 some pepper and salt1 and let the onions simmer three quarters of an hour2 strain and mix with them a little made mustard4 ,place the onions in a dish and the chops on them4 ,pig's ,head ,roasted4 ,divide the head of a young porker in half1 take out the #aff;brains and clean the inside2 stuff it with bread-crumbs1 sweet herbs1 lemon peel1 a very little suet1 and an egg1 to bind it1 tie the head up carefully1 and roast it4 ,serve with brain and currant sauce4 ,pig's ,feet and ,ears soused4 ,clean carefully1 soak them some hours1 then boil them tender1 and when cold pour over the following pickle3 some of the liquor they were boiled in1 part of vinegar and some salt4 ,cut the feet in two1 slice the ears1 dip them in batter and fry them4 ,serve melted butter1 vinegar and mustard4 ,to ,fricassee4 ,boil1 and when cold cut in pieces1 and simmer them in a very little veal broth1 with onion1 mace and lemon peel2 just before you serve it1 add a little cream1 and a bit of butter rolled in flour4 ,corned ,pork with ,peas4 ,put a large piece of butter into a stew-pan with half a table-spoonful of flour1 and when it is melted add a tea-cupful of boiling water1 chopped herbs and pepper4 ,wash in three waters a small piece of corned pork1 put it in the stew-pan1 and when it has cooked half an hour add three pints of green peas1 and let it cook one hour4 ,take out the herbs and pork1 pass the rest through a sieve2 serve the peas round the pork4 ,hare to ,jug4 ,a tender young hare is better jugged than an old one1 but one that is too old to roast1 may be good jugged4 ,cut it in rather small pieces1 season with salt and pepper1 and you may lard them if you like1 if not put into the jar two slices of good bacon1 then put in the pieces of hare with the following mixture2 half a tea-spoonful of cayenne1 a blade of mace and a very small bunch of sweet herbs1 four silver onions1 one stuck with six cloves1 two wine-glassfuls of ,port wine1 half a pint of water1 or thin broth1 and a table-spoonful of currant jelly4 ,set the jug in a saucepan of boiling #afgwater1 or put it in the oven for two or three hours1 according to its age4 ,lay the meat on a dish before the fire1 strain the liquor1 boil it up1 and pour hot over the hare2 you may add lemon juice1 walnut or mushroom catsup1 and another glass of ,port wine4--,or3 you may put #b lbs4 of coarse beef in1 to make the gravy better4 ,this1 and especially if the hare be an old one1 will require an hour longer4 ,hare to ,stew4 ,cut off the legs and shoulders1 cut down the back and divide each side into three4 ,season these with pepper1 salt1 and mixed spices1 and steep them #d or #e hours in eschalot vinegar1 and #b or #c bay leaves4 ,make about #a pint of good gravy1 of beef or mutton stock1 the neck1 head1 liver1 heart and trimmings of the hare1 #c onions1 a carrot1 a bunch of sweet herbs1 #ab black peppers1 the same of allspice1 and a slice of bacon1 in small pieces4 ,strain this into a clean stew-pan1 and put the hare and the vinegar into it2 let it stew slowly1 until done4 ,if required1 add salt1 more spices1 and cayenne2 also good sauces1 and ,port wine if you choose4 ,thicken with browned flour4 ,an old hare may be larded and stewed in a braise4 ,hare to ,hash4 ,into a pint of gravy put #b silver onions1 #d cloves1 and a very little salt and cayenne1 simmer gently till the flavour of the spice and vegetables is extracted1 then take them out1 add #b table-spoonsful of red currant jelly1 the same of ,port wine1 and when quite hot1 put in the slices of hare1 and any stuffing there may be4 ,serve it hot with sippets and currant jelly4 ,rabbits with fine herbs4 ,joint #b white young rabbits1 and fry the pieces in butter with some rasped bacon1 a handful of chopped mushrooms1 parsley1 eschalot1 pepper1 salt1 and allspice2 when of a nice brown put it into a stew-pan1 with a tea-cupful of good gravy and a tea-spoonful of flour4 ,stew slowly till done1 skim and strain the sauce1 and serve it hot about the #afhmeat2 the livers minced and cooked with it4 ,when you serve it1 add the juice of a lemon and a very little cayenne4 ,rabbits to ,fricassee4 ,cut them in joints and parboil them2 take off the skin1 and stew them in gravy of knuckle of veal1 lean ham1 sweet herbs1 mace1 nutmeg1 white pepper1 lemon peel and mushroom powder2 when the meat is tender1 thicken the gravy with the yolks of #c or #d eggs in a pint of cream2 stir in gradually #b table-spoonsful of oyster1 #a of lemon pickle1 and #a of essence of anchovy4 ,serve very hot4 ,stewed mushrooms are good with this4 ,garnish with slices of lemon and pickled barberries4 ,rabbit1 ,hare1 and ,game to ,pot4 ,rabbit must be seasoned with pepper1 salt1 cayenne1 mace1 and allspice1 all in fine powder4--,hare with salt1 pepper1 and mace4--,partridges1 with mace1 allspice1 white pepper1 and salt in fine powder4--,read directions to pot beef1 and proceed in the same way4 ,turkey to ,braise4 ,truss it as for boiling3 put #c onions1 a carrot1 turnip1 and a head of celery1 all sliced1 at the bottom of a stew-pan1 with a bunch of parsley1 a sprig of thyme1 #b bay leaves1 #c cloves1 and a blade of mace1 also lb4 of lean ham1 and #b lbs4 of veal cut small1 put in #b quarts of water1 and then the turkey 7the breast downwards71 cover close1 and let it simmer over a slow fire about two hours1 according to its size2 then take it up1 and keep it hot1 strain the stock into a stew-pan1 boil it over the fire1 and skim off all the fat2 have #b oz4 butter melted in another stew-pan1 stir in enough flour to make it thickish1 and keep stirring till it is cooked enough1 but keep it white1 then take it from the fire1 and keep stirring till half cold1 pour in the stock1 add a little sugar1 and boil it all up1 stirring all the time3 place the turkey on the dish1 with either some cauliflower heads or ,brussels sprouts round it1 and pour the sauce over4 #afi;,fowls1 with ,mushroom ,sauce4 ,braise them the same as directed for turkey1 and when the stock is strained into the stew-pan1 put in some mushrooms1 and stew it till they are cooked1 add lump sugar1 and1 at the last1 stir in the yolk of #a egg1 beat up with a table-spoonful of cream1 take it off the fire1 and pour over the fowl in the dish4--,or3 do not braise1 but stew the fowl1 in good stock1 and when done1 thicken the gravy1 and put in enough button mushrooms2 serve mushroom sauce with this1 or a white fricassee of mushrooms round it4--,fowl with ,oysters3 the same as either of the above1 using oysters in the place of mushrooms4 ,fowl to ,force4 ,bone1 then stuff a large fowl with a forcemeat made of lb4 of veal1 fowl1 or turkey2 #b oz4 grated ham1 #b oz4 yolk of hard-boiled egg1 lemon peel1 mixed spices1 and cayenne to taste2 beat the whole in a mortar1 to a paste1 adding #b raw eggs to bind it4 ,sew up the fowl1 form it into its own natural shape1 draw in the legs1 and truss the wings4 ,stew it slowly in clear white broth2 when nearly done1 thicken the sauce with butter1 rolled in flour2 just before you serve it1 add a little hot cream1 by degrees1 to the sauce1 stirring all the time4 ,squeeze the juice of a lemon into a dish1 lay the fowl in the centre1 and pour the sauce over it4--,or3 the stuffing may be of pork sausage1 and the fowl roasted2 serve good gravy in the dish1 and bread sauce in a tureen4 ,chickens1 ,pigeons1 or ,rabbits1 to ,braise4 ,bone and stuff them as directed in the last receipt1 and lay slices of bacon on them4 ,brown a few sliced onions in a stew-pan1 and add all the bones and trimmings1 with1 if you can1 two shanks or a scrag of mutton1 or a shank of veal1 a bunch of sweet herbs1 mace1 and a pint of broth or soft water2 simmer gently one hour4 ,then put in the chicken1 cover the lid of the stew-pan with a cloth in thick folds1 and let it stew very gently till done4 ,if you wish to glaze the chicken1 pigeon1 or rabbit1 take it out1 and keep it hot while you strain the gravy1 and boil it quickly to a jelly2 #agj;glaze the chicken1 and serve with a brown fricassee of mushrooms4 ,chickens to ,fricassee4 ,cut them up1 and season the joints with mixed spices and white pepper4 ,put into a pint of clear gravy or stock1 two onions1 three blades of mace1 a large piece of lemon peel1 and a bunch of sweet herbs4 ,when ready put in the chickens1 and stew them gently half an hour1 covered close4 ,when done1 take them out1 keep hot over boiling water1 strain the sauce1 thicken it with butter rolled in flour1 and add salt and nutmeg4 ,just before you serve it1 pour in1 by degrees1 pint of cream1 heated1 and the yolks of two eggs1 beaten2 keep stirring least it curdle1 and do not let it boil3 pour it over the chickens4 ,a glass of white wine may be added4 ,garnish with lemon4 ,you may put into the stew-pan1 a quarter of an hour after the chickens1 some quite young green peas and lettuce4--,the ,french ,fricasse ,naturel is as follows3 cut up the chickens1 blanch them in hot water a few minutes1 then dip them into cold water1 and put them into a stew-pan with #d oz4 butter1 parsley1 green onions1 and a tea-cupful of trimmed button mushrooms1 to warm through1 and slightly brown2 add salt and white pepper1 and dredge flour over them2 then put in a little of the liquor they were blanched in1 and let it simmer half an hour1 or till the chickens are done3 take them out1 and keep hot1 strain the sauce1 give it a quick boil1 add the yolks of two eggs1 and pour it over the chickens4 ,fowl la ,chingara4 ,cut a fat fowl down the back and breast1 then across1 to be in four equal parts4 ,melt a very little piece of butter in a stew-pan1 put in four slices from the thickest part of a boiled ham1 then the fowl1 and stew it gently1 till done2 take out1 keep it hot1 pour the fat off the glaze at the bottom of the stew-pan1 and pour in a little good gravy1 salt1 pepper1 and cayenne4 ,simmer gently a few minutes1 during which1 fry1 in the fat you have poured off1 four toasts1 dust over them a little pepper and salt1 place them in a dish1 a quarter of the fowl on each2 either with the ham or not4 ,skim the sauce1 and serve in a tureen4 #aga;,cold ,fowl or ,turkey to ,pull4 ,take off the skin1 and pull the meat off the breast and wings1 in long flakes2 brown these in the frying-pan with a piece of butter1 drain them from the fat1 put them into a saucepan with a little gravy previously seasoned with salt1 pepper1 nutmeg and mace4 ,simmer gently1 to warm the meat2 during which1 score and season the legs1 if turkey1 and broil them1 with the sidebones and back4 ,thicken the sauce with the yolks of two eggs1 and add a tea-cupful of hot cream4 ,serve the hash in the middle1 the broil round4 ,garnish with toasted sippets4 ,mushroom sauce good with this4 ,boudins are made thus3 mince the meat which is left on fowl or turkey2 put a tea-spoonful of chopped onion and a piece of butter into a stew-pan and turn it over the fire1 for a minute or two1 then put in a table-spoonful of flour and mix it well1 a pint of stock and the mince1 season with pepper1 salt1 and sugar2 simmer it till heated through1 and then stir quickly in1 the yolks of three eggs well beaten1 stir it over the fire1 but do not let it boil1 and pour it out on a dish to get cold2 divide it into equal parts1 and roll them round or to your fancy1 egg and bread-crumb them two or three times1 and fry of a light brown4 ,these may be flavoured with ham1 tongue or mushroom cut up in the mince4 ,goose or ,hare to ,braise4 ,stuff it for roasting1 lay thin slices of bacon over it2 line a stew-pan with bacon1 put the goose and giblets in the centre1 #e or #f onions1 #b carrots and turnips1 a clove of garlic1 all sliced1 salt1 black and ,jamaica peppers1 #b bay leaves1 and a slight sprinkling of finely chopped herbs4 ,moisten with boiling water4 ,lay a sheet of paper over1 cover close1 lay a folded cloth over the lid1 put a weight on the top to keep it tight1 and stew gently4 7,see instructions for braising47 ,apple1 pear1 or currant jelly sauce4 ,turkey or ,hare en ,daube4 ,lard the breast and legs of the turkey with strips of bacon1 with salt1 pepper1 spices1 and herbs2 and lay slices of bacon over the breast4 ,line a stew-pan with bacon1 #agb;and put in the turkey1 with a hock of ham or a calf's foot 7both if you can71 also the head and feet of the turkey1 #d onions1 #b carrots1 young onions1 a few sprigs of thyme1 a bunch of parsley1 and #f cloves2 moisten this1 with a tea-cupful of melted butter1 and cover it with white paper4 ,simmer it five hours2 take it off the fire1 and let it stand by the side twenty minutes1 or half an hour4 ,take out the turkey1 strain the gravy1 and boil it down quickly2 beat up an egg1 stir it into the gravy1 put it on the fire1 and let it come nearly to a boil1 then stand by the side of the fire half an hour1 and it will be a jelly2 strain it again if not clear1 and pour it over the turkey4 ,pigeons to ,stew4 ,put a piece of butter1 rolled in flour1 a little chopped parsley1 and the liver1 into each pigeon1 truss1 then place them on slices of bacon1 in a stew-pan2 cover with more slices of bacon1 and stew them three quarters of an hour4 ,serve good brown gravy4 ,stewed mushrooms1 if liked4 ,garnish with sprigs of boiled cauliflower1 or small heads of brocoli4 ,or3 add bread-crumbs to the stuffing1 truss them for roasting1 and brown them in the frying-pan2 then put them into the stew-pan1 with good stock of beef1 flavoured with herbs1 mace1 anchovies1 mushroom powder1 onions1 and pepper2 stew till tender1 then add oyster1 mushroom and walnut catsup1 ,port and white wine1 soy1 ,gloucester and camp sauces4 ,garnish with egg balls and pickled mushrooms4--,or3 first stuff them with bread-crumbs1 spices1 parsley1 and a little fresh butter2 half roast them in a ,dutch oven1 and finish in the stew-pan1 in good gravy2 to which wine1 lemon peel1 and mushrooms may be added4 ,pour it over the pigeons4 ,asparagus may be laid round and between them4--,pigeons in ,jelly--,pick1 wash1 and singe two plump pigeons2 leave the heads and feet on1 clean them well1 clip the nails close to the claws1 and truss them1 propping the heads up with skewers2 season inside with pepper and salt1 and a bit of butter in each4 ,put a quart of the liquor of boiled knuckle of veal1 or calf's head or feet1 into a baking-dish1 with a slice of lean ham1 a blade of mace1 a faggot of sweet herbs1 white pepper1 lemon peel1 and the pigeons4 ,bake them in a moderate oven2 when done1 take them out #agcof the jelly1 and set by to get cold1 but cover them to preserve their colour4 ,skim the fat off the jelly when cold1 then boil it up with the whites of #b eggs beaten1 to clear it1 and strain through a bag4 ,place the pigeons in a dish1 the clear jelly round1 and over them1 in rough heaps4 ,instead of baking1 you may roast the pigeons1 and when cold1 put a sprig of anything you like into their bills1 place them on some of the jelly1 and heap more of it round4--,pigeons in ,forcemeat--,spread a savoury forcemeat in a dish1 then in layers1 very thin slices of fat bacon1 young pigeons cut up1 sliced sweetbreads blanched1 #b palates boiled tender and cut up1 mushrooms1 asparagus tops1 cockscombs and the yolks of #d eggs boiled hard2 spread more forcemeat on the top1 bake it1 and turn it out in a dish1 with rich gravy poured round4 ,pigeons en ,compote4--,parboil #b large pigeons2 take them out of the water1 and squeeze the juice of half a lemon over the breast of each4 ,have prepared in a stew-pan lb4 of butter1 a table-spoonful of flour1 and #b tea-cupsful of weak broth1 a faggot of herbs1 pepper1 salt1 a piece of ham and #h mushrooms in quarters3 place the pigeons in this1 and stew them slowly till tender4 ,blanch #ab button onions1 and a of an hour before they are done1 put them in the stew-pan4 ,when done1 take out the herbs and ham1 skim the gravy1 pour it over the pigeons1 in a dish1 and the onions round4 ,ducks with ,peas4 ,season them with salt1 pepper1 cayenne and mixed spices4 ,lay some very thin slices of bacon in a stew-pan1 the ducks on them1 more slices over them1 moisten with broth1 or water1 and stew them from half to a whole hour1 according to their age1 and size4 ,while they are stewing1 parboil1 and fry in butter1 or with bits of bacon1 #b or #c pints of young green peas1 pour off the fat1 put them in a stew-pan with a very little water or broth1 salt1 pepper1 sugar1 a bunch of parsley1 and some young onions4 ,take the onions and parsley out from the peas1 skim off the fat1 and pour the gravy over the ducks4--,or3 half roast the ducks1 and stew them in a pint of good gravy1 a little mint1 and #c sage leaves chopped small1 cover close and let it stew half an hour4 ,boil a pint of green peas as for eating1 and put them in1 after you have thickened the #agd;gravy3 put the ducks into a dish1 and pour the gravy and peas over4 ,ducks to ,ragout4 ,prepare them the same as pigeons to stew1 brown them all round1 in the frying-pan1 then stew them in good broth1 till tender4 ,season well with pepper1 salt1 onions1 sage1 and what other herbs you like4 ,thicken the sauce with browned flour and butter4 ,add a glass of ,port1 if you like1 and pour it over them4 ,ducks to ,hash4 ,cut them up1 as at table1 and if you have not any gravy suitable1 prepare some of the trimmings1 #c onions1 a bunch of herbs1 pepper1 salt1 sugar1 and spices4 ,strain1 thicken it1 and put in the pieces of duck2 do not let the gravy even simmer1 but keep hot by the side of the fire until the meat is heated through4 ,port wine or catsup1 and cayenne may be added4--,goose may be hashed in this way1 the legs scored1 seasoned and broiled1 laid on the hash1 or served by themselves4 ,wild ,fowl to ,ragout4 ,half roast the bird1 score the breast in #c at each side1 lightly strew mixed spices and cayenne into each cut1 squeeze lemon juice over the spices4 ,stew it till tender1 in good brown gravy1 take it out and keep hot2 add #a or #b finely shred eschalots to the gravy1 also a glass of ,port wine1 and pour it over the wild fowl2 any game may be re-warmed cut up1 in good gravy1 boiling hot1 thickened with bread-crumbs1 and seasoned with salt1 spices to taste1 wine1 and lemon juice1 or pickle4 ,snipes1 ,landrails or ,woodcocks to ,ragout4 ,pick #b or #c very carefully1 take out the trail1 and lard them with slices of fat and lean ham1 dredge well with flour1 and fry in butter of a light brown3 then stew in good gravy1 flavoured with sherry or ,madeira1 ,port or claret1 anchovy1 oyster1 and lemon pickle1 and walnut catsup1 #b table-spoonsful of soy1 cayenne and ,gloucester sauce4 ,thicken with #age;flour and butter4 ,just before serving add the juice of a lemon1 and #a table-spoonful of eschalot vinegar4 ,pound the trail with salt1 lay it on slices of buttered toast1 before the fire1 put it in a deep dish1 serve the ragout over4 ,partridge or ,wild ,duck ,salmi4 ,par-roast two partridges1 which have been kept long enough1 when cold1 skin and carve them1 put them into a small saucepan with one eschalot1 a bit of lemon peel1 a very little dressed ham in small bits1 all the trimmings of the birds1 a large glass of ,madeira1 half a wine-glassful of the best olive oil1 pepper1 salt1 cayenne and the juice of a lemon4 ,when just heated through1 dish the birds on a very hot dish1 pour the strained sauce over1 and serve very hot1 with grilled toasts4 ,a little good sauce of veal gravy1 the trimmings1 cayenne1 and the juice of a bitter orange2 then put in the pieces of duck1 and simmer till hot4 ,tripe to ,fricassee4 ,stew a piece of the thick part in well-seasoned veal stock4 ,cut it in strips1 shake it over the fire in white sauce1 five minutes2 squeeze the juice of a lemon in the dish1 pour the fricassee in1 and garnish with slices of lemon4 ,if maigre1 cream and yolk of egg will enrich it4 ,mock ,brawn4 ,having cleaned a hog's head1 split it1 take out the brains1 cut off the ears1 and rub the head well with salt4 ,let it drain for twelve hours1 spread #b oz4 common salt and #a oz4 bay salt over it1 and the next day put it into a pan1 cover with cold water1 and let it stand a day and night4 ,then wash well1 and boil it until the bone comes out2 skin the head and tongue1 and cut both into bits4 ,put half of the skin into a pan1 spread the meat in layers1 season with salt and pepper1 press it down hard1 and cover with the other half of the skin4 ,if too fat1 add bits of lean pork4 ,make a pickle of #b oz4 salt1 a pint of vinegar1 and a quart of the liquor2 boil it three times1 and when cold pour it over4 #agf,tripe in the ,scotch ,fashion4 ,first boiled and cold2 then simmer it gently in milk and water1 with salt1 and a piece of butter4 ,when quite tender1 take it out1 and let it cool1 whilst you prepare a thick batter of three eggs1 three spoonsful of flour and some milk2 add green onions or chives1 parsley chopped fine1 and ginger4 ,cut the tripe in square cutlets or strips1 dip them in the batter1 thick enough to form a thick crust1 and fry in beef dripping4 ,a ,scotch ,haggis4 ,having cleaned a sheep's pluck1 cut some places in the heart and liver1 to let out the blood1 and parboil it all 7during which the windpipe should hang over the side of the pot in a bowl1 that it may empty itself74 ,scum the water1 as the pluck boils3 indeed1 it ought to be changed4 ,from half to three quarters of an hour will be sufficient4 ,take it all out1 cut off about half of the liver1 and put it back to boil longer4 ,trim away all pieces of skin and black-looking parts from the other half of the liver1 the heart1 and part of the lights1 and mince all together1 with #a lb4 of beef suet and three or four onions4 ,the other half of the liver having boiled half an hour longer1 put it in the air to get cold2 then grate it to the mince1 and put more onions if you like1 but slightly parboiled4 ,toast a large tea-cupful of oatmeal flour2 turn it often with a spoon1 that it may be dried equally of a light brown4 ,spread the mince on a board1 and strew the meal lightly over1 with salt1 pepper and cayenne4 ,have ready the haggis bag 7it is better to have two1 for one may burst71 put in the meat1 with broth to make a thick stew2 the richer the broth the better2 add a little vinegar1 but take care that the bag be not too full1 for the meat must have room to swell4 ,when it begins to boil1 prick the bag with a needle2 boil it slowly1 three hours4 ,the head may be parboiled1 minced and added4 ,curry of ,chicken1 ,rabbit1 or ,veal4 ,read in the ,chapter on ,seasonings1 the part relating to ,curry ,powder4--,curry may be made of cold meat1 and makes a variety with the common mode of re-warming #aggmeat1 but not so good a ,curry as when made of undressed meat4 ,cut the meat into pieces1 as are served at table1 and brown them1 in butter1 with #a or #b sliced onions1 over a quick fire4 ,when of a fine amber colour1 put it and the onions in a saucepan1 with some veal1 mutton broth1 or stock of poultry and veal1 or mutton trimmings2 when this has simmered long enough to cook the meat1 put in the curry powder1 from #b to #c dessert-spoonsful1 according to the quantity of meat1 rubbed and mixed very smooth with a spoonful of flour2 stir this carefully in the sauce1 and simmer it five minutes2 when done1 put in the juice of a lemon1 and stir in by degrees a coffee-cupful of thick cream4 ,a small part of the meat and the livers of poultry may be pounded to thicken the sauce4--,or3 rub the powder into a thin paste1 with cream1 and rub each piece of meat with it1 when half cooked1 then return it to the saucepan to finish stewing4--,another--,fry #d large sliced onions in #b oz4 of butter1 and put all into a stew-pan1 with either a loin of lamb in steaks1 a breast of veal cut up1 chicken1 duck or rabbit jointed1 or any thing undressed and lean1 with a pint of good stock1 or more1 according to the quantity of meat2 stew till tender3 then take out the meat1 and mix with the gravy about #b dessert-spoonsful of turmeric powder1 #f pounded coriander seeds1 cayenne to taste1 and #b table-spoonsful of chili1 or eschalot vinegar4 ,boil these till thoroughly mixed and thick1 and till the turmeric has lost the raw flavour2 then put in the meat1 and give it one boil4 ,squeeze in the juice of a lemon or a lime1 and serve it very hot1 in a deep dish1 with plenty of gravy2 the rice in another4--,stewed onions1 stewed cucumbers1 or stewed celery1 brown1 are good with curry4 ,serve pickles 7melon mangoes most suitable71 and chili vinegar4--,veal cutlets fried with onions in butter1 and stewed in gravy as above4 ,lamb1 ,duck1 ,cow-heel1 and ,lobster make good curries4 ,indeed tender steaks and mutton chops are also very good dressed in curry4 ,curry ,kebobbed4 ,cut into bits1 either chicken and tongue1 or veal and ham2 season with eschalot1 and fasten them in alternate slices on small skewers4 ,mix with flour and butter #b dessert-spoonsful of curry powder1 or #a of curry paste1 #a of #aghturmeric1 and add by degrees pint of good gravy4 ,fry the meat with #c onions1 chopped in butter1 and put all into a stew-pan with the gravy1 a tea-spoonful of mushroom powder1 a wine-glassful of sherry or ,madeira1 #b table-spoonsful of lemon pickle1 #b of garlic or tarragon vinegar1 #a of soy1 #a of walnut pickle1 #a of claret or ,port1 and a tea-spoonful of cayenne vinegar4--,garnish with pickles4 ,curry of ,fish4 ,slices of cod1 turbot1 brill1 and halibut1 also whitings1 haddocks1 and codlings1 may all be curried4 ,to be maigre1 make the gravy of well-seasoned fish stock2 if not1 of beef or veal broth1 in which an onion and carrot have been boiled2 thicken with butter rubbed in browned flour4 ,bone the fish1 and cut them into neat pieces1 rub with flour1 and fry them in butter1 of a light brown4 ,drain them on a sieve4 ,mix very smoothly a table-spoonful of curry powder 7more or less according to the quantity of fish71 with a dessert-spoonful of flour1 and mix it to a paste with a little of the broth2 add #b onions1 beaten in a mortar1 and pint of thick cream1 mix this in the gravy1 or roll the piece of fish in it1 then put them in the gravy1 and stew them gently till tender2 place them in a dish1 skim the fat off the sauce1 and pour over the fish4--,lobsters1 prawns1 shrimps1 oysters1 and muscles are curried in the same way1 to form a dish by themselves1 or with other fish4--,slices of cold cod1 turbot1 or brill are re-warmed in curry sauce4 ,beef or ,ham ,chutney4 ,to #a oz4 of grated meat1 put #a small onion chopped very fine1 #a tea-spoonful of grated ginger1 and cayenne to taste2 mix well together1 adding vinegar or lemon juice4 ,fish ,chutney4 ,parboil an onion1 chop it very fine1 and add to the fish1 which should be rather salted1 and chopped fine1 or grated2 add cayenne and vinegar to taste4 ,rice to ,boil for ,curry4 ,pick1 and soak it in water2 then boil very quickly1 with a #agilittle salt in the water1 till tender1 but not soft2 drain1 and lay it on a sieve reversed1 before the fire1 to dry4 ,turn it with a fork1 as lightly as possible1 but do not use a spoon4 ,serve it in a dish by itself2 or round the dish in light heaps1 the curry in the middle4 ,after it is boiled1 some cooks pour cold water over1 and then set it before the fire to dry4 ,every particle ought to be distinct1 yet perfectly tender4--,another way is1 to wash it in warm water1 pick it carefully1 pour boiling water over it in a stew-pan1 cover that close1 and keep it by the side of the fire to be quite hot4 ,in an hour's time1 pour off the water1 set the stew-pan on the fire1 and stir briskly with a fork till the rice is dry1 but not hard4--,the ,hindostanee mode is this3 when well picked1 soak it in cold water a quarter of an hour2 strain and put it into boiling water rather more than enough to cover it2 boil it ten minutes1 skimming1 if necessary2 then add a gill of milk for each lb4 of rice1 and boil it two or three minutes2 take it off the fire1 strain1 and put it back into the saucepan over a slow fire2 pour on it oz4 of butter melted1 and a table-spoonful of the water in which it was boiled2 boil it slowly1 another eight minutes1 and it will be ready4--,in ,carolina they soak the rice two hours in salt and water1 wash it1 put it in a bag of cheese cloth1 then steam it twenty minutes1 and each grain will be separated4 ,a ,pillau4 ,stew some rice in broth1 or melted butter1 till tender1 season with salt1 pepper1 and mace4 ,prepare a boiled fowl1 or mutton chops1 or veal cutlets1 dressed as you like2 place them in a hot dish1 and if fowl or veal1 slices of boiled bacon over2 cover the meat with the rice1 glaze it with beaten egg1 and place it before the fire1 to brown4 ,garnish with hard-boiled egg and slices of lemon4--,or3 half roast a breast of veal1 cut it in pieces1 season with pepper and salt 7curry powder1 if you like71 and stew them in gravy1 or broth4 ,place a high border of rice round a dish1 the veal in the centre1 thin slices of bacon on it1 and cover with rice1 glaze with yoke of egg1 and brown it4 ,a turkey capon1 or old fowl1 larded1 may be dressed in this way2 or cold poultry1 or rabbit4 #ahj,sausages4 ,to the following receipts saltpetre may be added1 to give a red hue4 ,mushrooms and oysters give a nice flavour1 but the sausages do not keep well4 ,sausage meat may be cooked without skins3 mould it into flat cakes1 moistening with yolk of egg1 to bind1 and then fry them4 ,these cakes form a pretty supper dish1 garnished with curled parsley2 also a garnish for roast turkey or fowl4 ,the ingredients must be well mixed4 ,herbs ought to be used sparingly4 ,pork ,sausages4--,cut #c lbs4 of fat1 and #c lbs4 of lean pork1 into thin slices1 scrape each one1 and throw away the skin2 cut the meat altogether1 as small as possible1 with #b oz4 salt1 oz4 pepper1 #f tea-spoonsful of sage1 chopped fine1 #b nutmegs1 and #b eggs4 ,boil a pint of water1 let it get cold1 put in the crumb of a penny roll1 to soak all night2 the next morning mix it with the other ingredients1 and fill the skins4 ,oxford ,sausages4--,to #a lb4 pork1 add #a lb4 veal1 #ab oz4 beef suet1 #c oz4 grated bread1 #c eggs1 well beaten1 with mace1 black pepper1 salt1 and sweet herbs1 these last chopped1 then pounded in a mortar1 before they are put to the other ingredients4 ,anchovy is an improvement4--,or3 leave out the bread1 herbs and suet1 have plenty of fat to mix with the lean1 mix it with yolk of egg1 into long thin cakes1 and fry them4 ,epping ,sausages4--,equal portions of young tender pork1 and beef suet4 ,mince them very finely1 season with salt1 pepper1 grated nutmeg1 and a little chopped sage4 ,veal ,sausages4--,equal quantities of lean veal and fat bacon1 a handful of sage leaves1 salt1 pepper1 and a few anchovies2 beat all well in a mortar4 ,roll this into cakes and fry them4 ,bologna ,sausages4--,an equal portion of beef1 veal1 lean pork and fat of bacon1 minced and mixed well together4 ,season with pepper1 salt1 and spices2 fill a large skin1 and boil it an hour4 ,rissoles4 ,any sort of cold meat1 but veal1 chicken1 turkey and sweetbreads are best4 ,mince the meat1 season with salt and pepper1 and stew it two minutes in well-seasoned gravy2 use no more than sufficient to moisten the mince4 ,let it get cold1 then roll into balls2 dip these into egg beaten2 then into bread-crumbs1 and fry them of a light #aha;brown4 ,when done1 place them in a dish1 and pour good gravy into it4--,or3 roll out thin puff paste1 spread some mince on it1 and roll up1 in what shape you please2 fry of a light brown4 ,rissoles may be made of cold turbot1 shrimps1 lobster and cod2 season with cayenne and thin melted butter2 add the yolk of an egg to bind it1 then roll up in thin puff paste and fry them4 ,a ,bread ,border4 ,cut slices of firm stale bread1 the thickness of the blade of a knife1 into any shape you like4 ,heat some top fat1 or oil1 in a saucepan1 and put in the sippets4 ,take some out before they are much browned1 and let the rest brown more4 ,drain well1 fasten each one up with white paper1 until you are ready to use them2 then pierce the end of an egg1 let out a little of the white1 beat it up with a knife1 and mix in a little flour4 ,heat a dish1 dip one side or point of each sippet in the egg1 and stick them1 one by one1 on the dish1 in what form you please1 and put the ragout or fricassee in the centre4 ,a ,rice ,border4 ,soak the rice well1 then stew it with salt and a blade of mace2 to be richer1 use butter and yolk of egg4 ,when just tender1 and no more1 place it round the dish1 as an edging2 glaze with beaten yolk of egg1 and set it in the oven1 or before the fire1 a few minutes2 then put in the curry1 or hash1 c4 c4 ,potatoe ,border4 ,mash them nicely2 and form a neat border round the edge of the dish2 mark it and glaze with yolk of egg2 brown it in the oven1 and put the hash in the centre4 ,omelets4 ,these with practice1 are easily made1 and are convenient to make out a dinner or supper1 especially in the country1 where fresh eggs may almost always be obtained4 ,omelets are so common in ,france1 that the poorest inn by the road #ahbside will always furnish one4 ,fresh eggs are essential2 the frying-pan should be round and small4 ,the basis of most omelets is the following3 beat well the yolks of #f and the whites of #c eggs1 put to them a little salt and #b table-spoonsful of water2 put #a oz4 fresh butter into the frying-pan1 and hold it over the fire2 when the butter is hot1 pour in the eggs1 shake the pan constantly1 or keep stirring the eggs till they become firm1 then with a knife lift the edge all round1 that the butter may get under4 ,if over done1 it will be hard and dry4 ,gather the border up1 roll the omelet1 and serve in a hot dish4 ,this may be flavoured in various ways3 with grated lemon peel1 nutmeg and mace2 or with the juice of a ,seville orange2 or with grated ham1 tongue1 or veal kidney1 pepper and salt2 or finely chopped parsley1 green onions1 chives and herbs3 also1 for maigre dinners1 lobster meat1 shrimps or the soft parts of oysters may be pounded1 seasoned and put into the eggs4 ,a pounded anchovy1 and1 also1 mushroom powder1 may be used to give flavour4 ,potatoe or wheaten flour1 about a table-spoonful1 is sometimes added to the eggs4 ,eggs to ,poach4 ,boil some spring water1 skim it1 and put in a table-spoonful of vinegar4 ,break off the top of the egg with a knife1 and let it slip gently into the boiling water1 turning the shell over the egg1 to gather in the white2 this is said to be a better way than to break the egg into a cup1 then turn it into the water4 ,let the saucepan stand by the side of the fire till the white is set1 then put it over the fire for two minutes4 ,take them up1 with a slice2 trim them1 and serve on toasts1 spinach1 brocoli1 sorrel1 slices of broiled ham1 or in the centre of a dish1 with pork sausages round4 ,eggs to ,fry4 ,melt a piece of butter in a frying-pan1 and slip the eggs in4--,or3 lay some thin slices of bacon in a dish before the fire1 to toast2 break the eggs into tea-cups1 and slip them gently into boiling lard1 in a frying-pan4 ,when done1 little more than two minutes1 trim the white1 and lay each one on a slice of bacon4 ,make a sauce of weak broth1 cayenne1 made mustard and vinegar4 #ahc;,eggs to ,butter4 ,beat #ab eggs with #b table-spoonsful of gravy2 melt lb4 butter1 stir the eggs and this together1 in a bason with pepper1 salt1 and finely minced onion1 if liked4 ,pour this backwards and forwards from one bason to another1 then into a stew-pan on the fire1 and stir constantly with a wooden spoon1 to prevent burning4 ,when of a proper thickness1 serve on toast4 ,eggs to ,fricassee4 ,boil them hard1 then cut the eggs in slices1 pour a good white sauce over1 and serve with sippets round the dish4 ,eggs to ,ragout4 ,boil #h eggs hard1 take off the shell1 cut them in quarters4 ,have ready a pint of gravy1 well seasoned and thickened1 and pour it hot over the eggs4--,or3 melt some butter1 thicken with flour1 season with nutmeg and mace1 add a tea-cupful of cream1 and pour hot over the eggs4 ,swiss ,eggs4 ,put a piece of butter the size of a small egg into a saucepan with lb4 grated cheese1 a little nutmeg1 parsley and chives finely chopped1 and a glass of white wine4 ,stir it over a slow fire1 till the cheese is melted2 then mix in #f eggs well beaten1 set it on the fire1 and keep stirring till done4 ,serve in the centre of a small dish1 with toasted sippets round4 ,scotch ,eggs4 ,boil #d eggs hard1 as for salad1 peel and dip them1 first in beaten egg1 then in a forcemeat of grated ham1 crumbs and spices4 ,fry in clarified dripping1 and serve in gravy4 ,or3 in white sauce4 ,eggs la ,tripe4 ,fry #d sliced ,spanish onions in butter1 then dust in some flour1 let it catch to a light brown1 put in a breakfast #ahd;cupful of hot milk1 salt and pepper1 and let it reduce4 ,then add #ab hard-boiled eggs1 some in halves or quarters1 others in slices1 mix these gently in the sauce 7a tea-spoonful of made mustard if you like71 and serve it4 ,eggs la ,maitre d',hotel4 ,fry onions as in the last receipt1 add melted butter1 with plenty of parsley chopped in it1 put in the eggs and serve quite hot4 ,fondu4 ,mix an equal quantity of grated parmesan and ,gloucester cheese1 add double the weight in beaten yolk of egg and cream1 or melted butter2 beat all well together1 add pepper and salt1 then the whites of the eggs1 which have been beaten separately3 stir them lightly in1 and bake in deep tin dish1 or in paper cases1 but fill only half full1 as it will rise very much4 ,serve quite hot4 ,ramakins4 ,beat an equal portion of ,gloucester and ,cheshire cheese in a mortar1 with the crumb of a ,french roll1 soaked in milk1 and the yolks of #c eggs2 season with salt and pepper1 and when beaten to a paste1 add the whites of #b eggs1 and bake them in saucers1 in the ,dutch oven4--,or3 roll paste out thin1 lay a thin slice of cheese on it1 cover with paste1 and bake like puffs4--,or3 beat lb4 ,cheshire cheese with #b eggs and #b oz4 butter1 and form it into cakes to cover thin pieces of bread cut round with a wine-glass4 ,lay these on a dish1 not touching one another1 put it on a chaffing dish of coals1 hold a salamander over till quite brown1 and serve hot4 ,asparagus and ,eggs4 ,beat #d eggs well1 with pepper and salt4 ,cut some dressed asparagus into pieces the size of peas1 and stir into the eggs4 ,melt #b oz4 of butter1 in a small stew-pan1 pour in the mixture1 stir till it thickens1 and serve hot on a toast4 #ahe,mushrooms and ,eggs4 ,slice and fry some large onions and a few button mushrooms2 drain them well2 boil some eggs hard1 and slice them2 simmer in good gravy1 or melted butter1 with pepper1 salt1 mustard1 and eschalot vinegar4 ,devils4 ,these are made of legs1 rumps1 backs and gizzards of cold turkey1 goose1 capon1 and all kinds of game1 venison1 mutton kidney1 the back bone of mackerel well buttered1 biscuits and rusks4 ,the meat must be well scored for the seasonings to find their way into it3 salt1 pepper1 cayenne1 curry1 mushroom1 truffle1 and anchovy powder1 must be used according to taste4 ,broil1 over a quick strong fire1 and serve them dry1 if to eat with wine2 but they may be served with anchovy1 or any piquant sauce4 ,served in a hot water dish4--,biscuits are spread with butter1 heated before the fire and sprinkled with the seasonings4 ,anchovy ,toasts4 ,fry thin slices of bread1 without the crust1 in butter4 ,spread them with pounded anchovies mixed with butter4 ,mock ,caviare4 ,bone #f anchovies1 pound them in a mortar with dried parsley1 a clove of garlic1 cayenne1 salt and salad oil1 also lemon juice if you like4 ,serve on toast or biscuit4 ,sandwiches4 ,the bread should be cut in thin slices with a sharp knife4 ,various things are used4 ,slices of beef1 ham1 or tongue1 or either of the last two grated or scraped2 also ,german or pork sausage1 anchovies and shrimps2 forcemeat1 and all kinds of potted meat4 ,some persons cut the meat in very little pieces1 and spread them over the bread2 a mixture of ham and chicken in this way makes delicate sandwiches3 or ham and hard-boiled yolk of egg1 seasoned with salt1 mustard1 or curry powder1 according to the meat4 ,cheese sandwiches are made thus3 #b parts of grated parmesan or #ahf;,cheshire cheese1 one of butter1 and a small portion of made mustard2 pound them in a mortar2 cover slices of bread with a little1 then thin slices of ham1 or any cured meat1 cover with another slice of bread1 and press it lightly down2 cut these sandwiches small4 ,maccaroni4 7,see to make the paste47 ,boil #b oz4 in good broth or gravy1 till tender2 add a small piece of butter1 and a little salt1 give it a turn in the stew-pan1 and put it in the dish4 ,scrape parmesan1 stilton1 or any other dry rich cheese over1 and brown it before the fire4--,or3 mix a pint of milk and a pint of water1 put in #b oz4 maccaroni1 and simmer it slowly three hours1 till the liquor is wasted1 and the maccaroni tender4 ,add grated cheese1 salt1 and cayenne1 mix well1 and brown it before the fire4 ,maccaroni plain boiled1 with a little salt1 till tender1 and the gravy of roast or boiled meat poured over it1 is light and nourishing for an invalid4 ,maccaroni in the ,italian way4--,mince about six livers of fowl or game with a very little celery1 young onion1 and parsley 7blanched71 and stew them in good butter4 ,then have six more livers cut small1 not minced1 and cooked in a little butter4 ,boil #b oz4 of maccaroni in white gravy1 season it1 if necessary1 add powdered mace and cayenne2 when done1 put a layer of it in a deep hot dish1 then a layer of the mince1 a layer of grated parmesan1 then maccaroni1 and at top the chopped livers and more cheese1 and enough of the gravy to moisten it sufficiently2 put it before the fire a quarter of an hour1 or on a slow stove3 then brown it or not as you choose4 ,another 7,italian74--,boil it in water1 pass it through a cullender1 and having ready prepared some tomata sauce 7which see71 lift a layer of the maccaroni lightly with two forks out of the cullender into a deep vegetable or hash dish1 put a light sprinkling of grated cheese1 then tomata sauce1 then maccaroni1 and again tomata sauce1 till the dish be full2 if the maccaroni be dry1 add butter in little bits1 and cayenne1 if you think proper4 ,this is not browned4 ,you may omit the cheese4 ,maccaroni ,maigre4--,simmer #b oz4 maccaroni in a pint of milk and a pint of water 7mixed7 three hours1 and the liquor wasted3 stir into it grated cheese1 salt1 and cayenne1 and brown it before the fire4 #ahg,toast and ,cheese4 ,toast a slice of stale bread half an inch thick1 without the crust1 butter one side1 and lay on slices of toasting cheese2 put it into a cheese-toaster before the fire2 when done1 lightly pepper and salt it1 and serve it hot4 ,welsh or ,scotch ,rabbit4 ,there are many receipts for this1 and the following is a good one4 ,mix some butter with grated cheese 7unless that be so fat that the butter is not required71 add salt1 pepper1 made mustard1 and a tea-cupful of brown stout or ,port wine2 put this into a cheese-toaster1 stir till the cheese be dissolved1 then brown1 and serve it quite hot3 toasts in a separate dish4 ,,chapter ,,xv4 ,,stuffing ,,and ,,forcemeat4 ,,with regard to the flavouring ingredients to be used in making these1 no precise instructions can be given1 because what is disagreeable to one palate is indispensable to another one1 therefore1 practice alone will teach a cook how to succeed in the art of forcemeat making2 and so many flavouring condiments may be used that she may vary her forcemeats to almost any variety of dishes1 taking care that no one flavour predominates1 but the whole be so blended that the proper zest be given without too much poignancy4 ,some choose the flavour of onions1 thyme1 and other herbs1 to be strong1 while others dislike even a very little of either4 ,onion is milder for being parboiled in two waters1 and some think the flavour of eschalot preferable4--,suet is indispensable2 but if it cannot be obtained1 beef marrow1 or good fresh butter1 are the best substitutes4--,bread-crumbs are better soaked in milk1 than grated dry2 in the former case their quantity must be #ahh;judged by bulk1 not by weight3 the bread should be stale4 ,the ,french use ,panada1 and prepare it thus3 ,soak slices of bread in hot milk1 when moist press out the milk from the bread1 and beat the latter up1 with a little rich broth or white sauce1 and a lump of butter4 ,stir till somewhat dry1 add the yolks of #b eggs1 and pound the whole well together4 ,sweetbreads make delicate forcemeat flavoured with tongue4 ,stuffing and forcemeat require to be well pounded in a mortar1 and thoroughly mixed3 it ought to be firm enough to cut with a knife1 but not heavy4 ,the following flavouring ingredients may all be used4 ,ham4 ,tongue4 ,eggs1 boiled hard4 ,anchovy4 ,oysters4 ,pickled ditto4 ,lobsters4 ,mushrooms4 ,truffles4 ,morells4 ,salt4 ,white pepper4 ,jamaica pepper4 ,nutmeg4 ,mace4 ,mushroom powder4 ,cayenne4 ,cloves4 ,curry powder4 ,onion4 ,parsley4 ,tarragon4 ,savory4 ,knotted marjoram4 ,thyme and lemon thyme4 ,basil4 ,sage4 ,lemon peel4 ,chervil4 ,garlic4 ,eschalot4 ,the ,french preparation1 called ,godiveau4 ,scrape #a lb4 of fillet of veal1 mince #a lb4 beef suet1 chop scalded parsley1 young onions and mushrooms1 enough to season the meat1 add pepper1 salt1 allspice1 and mace2 pound the whole well1 mixing in #c raw eggs at different times1 with a little water4 ,another1 called ,gratin4 lb4 fillet of veal 7if for fowl the livers parboiled71 veal udder skinned and parboiled1 and panada1 equal parts of each2 pepper1 salt1 cayenne1 and fine herbs2 with #c eggs4 #ahi;,forcemeat for ,veal1 ,turkey1 ,fowls1 or ,rabbits4 ,scrape fine #b oz4 of lean undressed veal1 the same of ham1 beef or veal suet1 and bread-crumbs2 add parsley1 salt1 pepper1 and nutmeg or mace2 pound well1 and add the yolk of an egg to bind it4 ,add1 if you like1 a little onion1 parboiled and chopped2 sweet herbs1 according to taste4 ,for boiled turkey1 the soft parts of #ab oysters1 or an anchovy may be added4--,room should be given for stuffing to swell4 ,plain stuffing for ,veal1 ,poultry1 or ,fish4 ,chop lb4 of beef or veal suet1 mix it with #d oz4 bread-crumbs1 chopped parsley1 thyme1 marjoram1 a bay leaf1 salt and pepper1 and #c eggs4 ,stuffing for ,goose or ,duck4 ,mix together #d oz4 bread-crumbs1 #b oz4 onion1 parboiled1 oz4 sage leaves1 pepper and salt4--,or3 the liver1 some bread-crumbs1 butter the size of a walnut1 a sage leaf or two1 a sprig of lemon thyme1 pepper and salt4 ,for ,hare4 ,about #b oz4 beef suet1 #a drachm of parsley leaves1 the same of marjoram1 lemon thyme1 lemon peel1 a drachm of eschalot1 and nutmeg1 pepper1 and salt2 7an anchovy1 and cayenne if you choose71 mix with an egg2 it must be a stiff stuffing2 add the liver1 parboiled and minced4 ,forcemeat ,balls for ,made ,dishes4 ,pound a piece of veal with an equal quantity of udder1 or a third part the quantity of butter2 moisten bread-crumbs with milk2 7or soak a piece of bread in warm milk71 then mix in a little chopped parsley and eschalot1 pound it together to a smooth paste2 rub through a sieve1 and when cold mix it with the veal and udder1 and the yolks of three hard-boiled eggs2 season with salt1 pepper1 curry powder or cayenne1 add the raw yolks of two eggs1 and mix well together in a mortar4 ,this does for small balls to fry1 or to boil in soup4 #aij;,egg ,balls4 ,boil four eggs ten minutes and put them into cold water2 when quite cold1 pound the yolks in a mortar with a raw yolk1 a tea-spoonful of flour1 chopped parsley1 salt1 black pepper and cayenne2 roll into small balls1 and boil them two minutes4 ,curry ,balls4 ,panada1 hard-boiled yolk of egg1 and fresh butter1 pounded well1 and seasoned with curry powder4 ,boil two minutes4 ,stuffing for a ,pike4 ,grated bread-crumbs1 herbs to taste1 #b oz4 beef suet1 salt1 pepper1 mace1 pint of cream and the yolks of #d eggs2 mix well1 and stir over the fire till it thickens4 ,fish ,forcemeats1 for ,fish ,soup1 ,stews1 or ,pies4 ,put about #b oz4 of either turbot1 sole1 lobster1 shrimps or oysters1 free from skin1 into a mortar with #b oz4 fresh butter1 #a oz4 bread-crumbs1 the yolks of #b eggs boiled hard1 a little eschalot1 grated lemon peel1 and parsley1 minced fine2 season with salt and cayenne4 ,break in the yolk and white of one egg1 mix well1 and add an anchovy pounded4--,another3 beat the meat and the soft parts of a middling sized lobster1 an anchovy1 a large piece of boiled celery1 the yolk of a hard egg1 a little cayenne1 mace1 salt1 white pepper1 #b table-spoonsful of crumbs or panada1 #a of oyster liquor1 #a of mushroom catsup1 #b oz4 warmed butter1 and #b eggs well beaten3 make into balls1 and fry of a fine brown4 #aia;,,chapter ,,xvi4 ,,gravies ,,and ,,sauces4 ,,read the directions for making stock for soup4--,a cook ought never to be without stock for gravy1 as she may preserve all bones and trimmings of meat1 poultry and game2 also liquor in which meat 7unsalted71 and poultry have been boiled1 and thus seldom buy meat expressly for the purpose4 ,sauces in which cream and eggs or acids are mixed1 must be constantly stirred to prevent their curdling4 ,cream heated first1 then stirred in by degrees4--,the greatest nicety should be observed in thickening gravy1 both for look and taste4 ,the common method is to rub flour in butter2 but the ,french roux is better4 ,the following is a list of store sauces1 to keep in the house1 to flavour hashes and stews4 ,a bottle of each lasts some time1 and the cost not very great4--,the basis of all sauces for made dishes of fish is soy and chili vinegar4--,a little practice and great attention will enable a cook to use these judiciously1 to suit the dish1 and the taste of her employers4 ,some like a combination of flavours1 others prefer one1 or two at most4 ,worcester ,sauce4 ,camp ,sauce4 ,gloucester ,sauce4 ,harvey's ,sauce4 ,oude ,sauce4 ,reading ,sauce4 ,tomata ,sauce4 ,lopresti's ,sauce4 ,essence of ,shrimps4 ,oyster ,catsup4 ,walnut ,catsup4 ,mushroom ,catsup4 ,chili ,vinegar4 ,universal ,sauce4 ,essence of ,anchovy4 ,essence of ,lobster4 ,eschalot ,vinegar4 ,tarragon ,vinegar4 ,lemon ,pickle4 ,gravy ought to be perfectly clear and free from fat2 flavoured1 to suit the dish it is intended for2 and always served hot2 if in a tureen1 that ought to be covered4 #aib,some very good cooks use brandy in making sauces1 particularly for ragouts2 sugar also4 ,white ,roux4 ,melt slowly #a lb4 of good butter in a little water1 then stir in #a lb4 of fine1 well dried flour2 stir till as thick as paste1 then simmer it a quarter of an hour1 stirring all the time1 or it will burn4 ,it will keep two or three days4 ,the common mode of browning soup and gravy with burnt sugar is not so good as brown flour1 but the browning is prepared thus3 put lb4 of fresh butter with lb4 of lump sugar into a saucepan1 shake it often1 and when of a clear brown bottle it for use4 ,to ,brown ,flour4 ,spread flour on a plate1 set it in the oven1 or before the fire1 and turn often1 that it may brown equally1 and any shade you like4 ,put it by in a jar for use4 ,brown ,roux4 ,melt butter very slowly1 and stir in browned flour2 it will not require so long as to cook white roux1 because the flour has been browned4 ,will keep two or three days4 ,when you use either of these ,roux1 mix the quantity you wish 7a table-spoonful for a tureen of soup71 with a little of the soup or gravy quite smooth1 then use it4 ,the basis of most ,english sauces is melted butter1 yet ,english cooks do not excel in making it1 and the general fault is deficiency of butter4 ,to ,melt ,butter1 the ,french ,sauce ,blanche4 ,break lb4 of good butter in small pieces1 into a saucepan1 with #c table-spoonsful of sweet cream1 or milk1 milk and water1 or water alone2 dredge fine dried flour over1 hold the saucepan over the fire1 toss it quickly round 7always one way7 while the butter melts1 and becomes as thick as very thick cream2 let it just boil1 turn the saucepan quickly1 and it is done4 ,butter for oysters1 shrimps1 lobsters1 eggs1 or any #aicthickening ingredient1 should be made rather thin1 and if to be rich1 a great proportion of cream4 ,if for catsup or any flavouring ingredient1 melt the butter with water only1 and stir the ingredients in1 by degrees1 just before you serve it4 ,to ,brown ,butter4 ,toss a lump of butter in a frying-pan1 over the fire1 till it becomes brown4 ,skim1 then dredge browned flour over1 stir round with a spoon till it boils2 it ought to be quite smooth4 ,this1 adding cayenne1 and some flavouring vinegar1 is a good fish sauce4 ,parsley and ,butter1 or ,maitre d',hotel ,sauce4 ,tie the parsley in a bunch1 and boil it in salt and water1 #e or #aj minutes1 according to its age1 drain it1 cut off the stalks1 mince very fine1 and stir it into melted butter4 ,fennel1 basil1 burnet1 cress1 chervil1 and tarragon the same4 ,when you have not the fresh vegetable1 boil celery or parsley seeds in the water to be used with the butter4 ,ham ,extract4 ,cut away all skin and the fat of an undressed ham2 cut out the bone1 and put it into a large saucepan1 with #c quarts of water1 #b large carrots1 #c onions 7#b in slices71 a bunch of sweet basil and parsley1 #c cloves1 and a table-spoonful of mushroom powder3 let this simmer by the fire two hours2 stirring up the vegetables from time to time2 then take out the bone1 put in the meat1 and stew it #c hours1 or till the liquor1 when strained and cold1 is a jelly4 ,a table-spoonful will flavour a tureenful of soup1 and half the quantity in melted butter1 is good sauce for poultry and game4 ,also good in veal and chicken pie4 ,to ,draw ,plain ,gravy4 ,notch and flour #a lb4 of gravy beef1 or an ox melt1 and put it in #a pint cold water2 scum carefully1 and stew gently1 till all the juice is extracted from the meat1 and about half an hour before it is done1 put in a piece of crust of bread4 ,when done1 strain and clear it from the #aid;fat1 and pour it again into a saucepan to thicken1 with butter rolled in flour2 season with salt1 black or cayenne pepper4 ,beef ,gravy4 ,this1 the basis of many rich sauces1 is made of lean juicy meat4 ,cut #d lbs4 into thin slices1 and score them2 place a slice of streaked bacon1 or the knuckle of a ham1 at the bottom of a stew-pan1 the beef upon it1 and bits of butter2 add half a large carrot1 #c onions1 half an eschalot1 and #c heads of celery1 all cut up2 also a bunch of sweet herbs4 ,brown it over the fire1 shaking the saucepan occasionally2 in half an hour the juices will be drawn2 then put in #b quarts of boiling water1 scum well1 and when that is no longer necessary1 wipe the edges of the saucepan and lid1 and cover close4 ,simmer #c hours1 by the side of the fire2 let it stand to settle1 then strain it into an earthen vessel1 and put it by in a cool place4 ,for hare1 add an anchovy4 ,savoury ,gravy4 ,line a stew-pan with thin slices of ham or bacon1 and add #c lbs4 of fillet of veal1 or #b of beef1 in slices1 a carrot and onion2 moisten this with a tea-cupful of broth4 ,the juices will form a glaze4 ,take the meat out on a dish1 pick it all over1 put a little more broth1 or boiling water1 add young onions1 parsley1 and sweet herbs to taste1 also celery1 cayenne1 a bay leaf1 mushrooms1 and garlic1 if you like2 and after it has been scummed1 simmer very gently4 ,strain1 and then stand it in a cool place4 ,this gravy may be enriched and flavoured at the cook's discretion4 ,wine1 flavoured vinegar1 truffles1 morells1 curry powder1 tarragon1 anchovy1 pickled mushrooms and oysters1 may be used to suit the dish it is required for4--,some cooks use more carrots and onions than ,i have directed4 ,white ,gravy ,sauce4 ,part of a knuckle of veal1 and some gravy beef4 7,the quantity will depend upon the degree of richness required47 ,cut it in pieces1 and put it in a stew-pan1 with any #aietrimmings of meat or poultry4 ,moisten with broth or water1 and add a carrot1 #c onions1 parsley1 thyme1 #b bay leaves1 and chopped mushrooms1 if convenient4 ,let the meat heat through1 without burning1 and prick it1 to let the juices flow4 ,when the knuckle is sufficiently cooked for the table1 take it out1 let the stew-pan stand by the fire a few minutes1 skim the fat off the sauce1 strain1 and boil it again till reduced to the quantity you require2 thicken it with white roux 7it can be thinned afterwards71 boil it again1 and skim if needful2 keep stirring1 lifting it often in a spoon and letting it fall1 to make it smooth and fine4 ,sweet thick cream is a nice substitute for white roux1 in this sauce4--,or3 put #b lbs4 of lean gristly veal1 and lb4 lean bacon or ham1 in little bits1 into a stew-pan1 in which some butter has been melted1 let the gravy flow1 but do not brown the meat4 ,mix #b table-spoonsful of potatoe or rice flour smooth1 with a little water1 put it into a stew-pan1 with a quart or #c pints of veal broth1 water1 or milk2 also an onion1 a bunch of parsley and lemon thyme1 a bay leaf1 a piece of lemon peel and a tea-spoonful of white peppercorns2 stew it very slowly an hour and three quarters1 then stand a few minutes to settle1 strain it1 add a tea-cupful of cream1 boil it up1 and strain again4--,a nice sauce for boiled fowls is made of thin veal broth and milk1 seasoned as above1 and thickened with the yolk of an egg stirred in1 just before you serve it4--,mushrooms may be put in this sauce4--,another very good sauce for boiled fowls1 veal1 rabbits1 and fricassees1 is as follows3 to pint of the liquor in which either of these have been boiled1 an onion sliced1 a small bunch of parsley1 lemon thyme and basil1 a little pounded mace1 nutmeg1 and a few white peppercorns4 ,strain1 boil it again1 with a piece of butter rolled in flour1 and at the last a little cream4 ,if for boiled fowls1 put the peel of a lemon in this1 and add the juice just at the last4 ,gravy without ,meat4 ,slice a large onion1 flour1 and fry it in butter2 put it into a saucepan with a breakfast-cupful of good fresh beer1 the same of water1 a few peppercorns1 salt1 grated lemon peel1 #b cloves1 and a table-spoonful of catsup4 ,simmer #aifnearly half an hour1 then strain it4 ,an anchovy may be added4 ,gravy that will keep a ,week4 ,put some lean beef1 in thin slices1 into a stew-pan with butter1 and what herbs and roots you like1 strewed over3 cover close1 and set it over a slow fire4 ,when the gravy is drawn1 keep shaking the stew-pan backwards and forwards several minutes1 that it may dry up again1 then put in as much water as you require1 let it simmer an hour and a half4 ,keep it in a cool place4 ,a thin slice of lean ham may be added4 ,jelly for ,cold ,meat ,may be made of the knuckle of a leg or shoulder of veal1 or a piece of the scrag1 and shanks of mutton1 or a cow heel4 ,put the meat1 a slice of lean ham or bacon1 some herbs1 #b blades of mace1 #b onions1 a tea-spoonful of ,jamaica peppers bruised1 the same of black pepper1 and a piece of lemon peel1 into a stew-pan2 cover with about #c pints of water1 and let it boil2 scum well1 and let it simmer till the liquor is strong3 strain it1 and when nearly cold take off all the fat4 ,put it rough round cold poultry or veal4 ,eaten with cold meat pies4 ,savoury ,gravy for ,venison4 ,make a pint of good gravy1 of the trimmings of venison1 and mutton shanks2 the meat should be browned first in the frying-pan1 then stewed slowly1 in water1 to make the quantity required2 scum carefully and strain it when done3 add salt1 pepper1 walnut pickle1 and a wine-glass of ,port or claret4 ,mutton ,gravy1 for ,venison or ,hare4 ,broil a scrag of mutton1 in pieces1 rather brown2 put them into a stew-pan1 with a quart of boiling water2 cover close1 and simmer gently an hour3 uncover the stew-pan1 and let it reduce to pint2 pour it through a hair sieve1 take the fat off1 add a little salt1 and serve it quite hot4 #aig,orange ,gravy ,sauce1 for ,game and ,wild ,fowl4 ,put into a pint of clear good veal broth1 an onion1 twelve leaves of basil1 a large piece of orange or lemon peel1 and boil it slowly ten minutes2 then strain1 and put it back into the saucepan1 with the juice of a ,seville orange or a lemon1 a tea-spoonful of salt1 the same of pepper1 and a wine-glass of ,port4 ,serve quite hot4 ,add cayenne1 unless it be the practice to introduce it into cuts in the breast of the birds1 at table4 ,relishing ,sauce for ,goose1 ,duck1 or ,pork4 ,steep #b oz4 of fresh sage leaves1 #a oz4 lemon peel1 #a oz4 minced eschalot1 the same of salt1 a drachm of cayenne and of citric acid1 in a pint of claret1 a fortnight2 shake it well every day4 ,let it stand #bd hours1 to settle1 then strain into a clean bottle1 and cork it close4 ,a table-spoonful to pint gravy or melted butter1 heat it up1 and serve quite hot4--,another1 to make at once3 stir a tea-spoonful of mustard1 tea-spoonful of salt1 a little cayenne1 and a wine-glass of ,port or claret1 into a pint of good melted butter or gravy4--,or3 the mixture may be heated by itself and poured into the goose1 by a slit made in the apron1 just before you serve it4 ,sauce ,robert1 for ,broils of every kind4 ,put #a oz4 butter into a saucepan1 with half a large onion1 minced very fine2 shake the saucepan frequently1 or stir the butter with a wooden spoon1 till the onion be of a light brown4 ,rub a table-spoonful of browned flour smooth1 into a little broth or water1 add salt and pepper1 a table-spoonful of ,port wine1 and of mushroom catsup1 and put this with pint more of broth or water into the saucepan with the onions2 boil it1 add a tea-spoonful of made mustard1 the juice of a lemon1 and two tea-spoonsful of any flavouring vinegar you like4 ,another ,grill ,sauce is3 ,to pint of clear drawn gravy1 add #a oz4 butter1 rubbed smooth in flour1 a table-spoonful of mushroom catsup1 #b tea-spoonsful of lemon juice1 #a tea-spoonful of made mustard1 the same of capers1 #a tea-spoonful of essence of cayenne1 a one of black peppers1 and #a of chili vinegar2 simmer it a #aih;few minutes1 pour some over the grill1 and serve the rest in a tureen4 ,sauce for ,turkey or ,fowl4 ,season veal gravy with pepper and salt1 the juice of a ,seville orange and a lemon1 #b wine-glassfuls of ,port wine1 and serve it in a sauce tureen4 ,liver ,sauce for ,fowl4 ,parboil the liver1 and mince it fine2 pare a lemon thin1 take off the white part1 and cut the lemon in small bits1 picking out the seeds2 mince a quarter part of the peel very fine1 and put it with the lemon1 the minced liver1 and a little salt1 to pint of melted butter4 ,heat it over a gentle fire1 but if it boil it will become oily4 ,parsley may be chopped with the liver4--,or3 chop the parboiled liver1 and stir into thin melted butter1 boil it up1 and then thicken it with the yolk of an egg2 add a tea-spoonful of made mustard1 and the same of walnut catsup4 ,egg ,sauce for ,poultry and ,salt ,fish4 ,boil #d eggs hard1 dip in cold water1 and roll them under your hand1 that the shell may come off easily2 chop the whites and yolks separately1 stir first the whites1 then the yolks1 into boiling hot melted butter4 ,serve directly4 ,mushroom ,sauce4 ,wash and pick1 a bason full of small button mushrooms1 take off the thick skin1 and stew them in veal broth1 with pepper1 cayenne1 salt1 mace1 and nutmeg1 #c lumps of sugar1 also enough butter rolled in flour1 or arrow root1 to thicken the sauce4 ,stew gently1 till tender1 stirring occasionally4 ,when done1 keep the sauce hot1 and pour it over fowls1 veal1 or rabbit4--,or3 stew the mushrooms in thin cream1 instead of broth1 and thicken as above4 ,pickled mushrooms1 may be fried to make this sauce1 instead of fresh ones4 ,celery ,sauce1 for ,boiled ,turkey and ,fowls4 ,cut a young head of celery into slices of #a inch long1 #aiiseason with salt1 a very little white pepper1 nutmeg and mace1 and then simmer till the celery be quite tender1 in weak broth1 or water4 ,thicken with butter rolled in white flour4 ,the juice of a lemon may be added1 when the sauce is ready4 ,pour it over the fowls1 or serve in a tureen4 ,this may be made brown1 by thickening with browned flour1 and adding a glass of red wine4 ,rimolade1 for ,cold ,turkey or ,fowl4 ,chop an eschalot very fine with #e sprigs of parsley2 beat #b yolks of egg1 and mix #c table-spoonsful of olive oil with them1 beat the mixture till quite thick1 then stir in the eschalot and parsley with a tea-spoonful of good vinegar1 a salt-spoonful of salt and the same of cayenne4 ,tomata ,sauce4 ,put the tomatas into a jar1 and place it in a cool oven4 ,when soft1 take off the skins1 pick out the seeds1 beat up the pulp1 with a capsicum1 a clove of garlic1 a very little ginger1 cayenne1 white pepper1 salt and vinegar2 rub it through a sieve1 and simmer it1 a very few minutes4 ,a little beet root juice will improve the colour4--,or3 stew them in weak broth or water with salt and pepper1 when done1 pass them through a rather wide sieve1 add butter1 stir well and serve it hot4--,italians1 who use tomatas a great deal1 cut them open1 squeeze them gently to get rid of their liquor1 and just rinse them in cold water1 before they dress them4 ,apple ,sauce4 ,pare1 core1 and slice #e large apples1 and boil them gently1 in a saucepan1 with a very little water1 to keep them from burning2 add lemon peel to taste4 ,when they are soft1 pour off the water1 and beat them up1 with a small bit of butter and some sugar4 ,some add a table-spoonful of brandy4 ,gooseberry ,sauce4 ,cut off the tops and tails of a breakfast-cupful of gooseberries2 scald them1 till tender1 then stir them into melted #bjj;butter4--,or3 mash the gooseberries after they are scalded1 sweeten to taste1 and serve1 without butter4 ,cucumber ,sauce4 ,pare the cucumbers1 slice1 and cut them in small pieces1 stew them in thin broth or melted butter1 till tender1 then press them through a sieve into melted butter1 stir and beat it up2 season with mace1 nutmeg1 lemon peel1 and finely grated ham4 ,a dish of stewed cucumbers answers the purpose4 ,onion ,sauce4 ,peel #ab onions1 and lay them in salt and water a few minutes1 to prevent their becoming black4 ,boil them in plenty of water1 changing it once4 ,when done1 chop fine1 and rub them with a wooden spoon1 through a sieve2 stir this pulp into thin melted butter1 or cream1 and heat it up4 ,the onions may be roasted1 then pulped1 in place of being boiled4 ,a very little mace1 or nutmeg1 may be added to onion sauce having cream in it4 ,brown onion sauce is made by frying1 in butter1 some sliced ,spanish onions2 simmer them in brown gravy1 or broth1 over a slow fire1 add salt1 pepper1 cayenne1 and a piece of butter1 rolled in browned flour4 ,skim the sauce1 add a glass of ,port or claret1 the same of mushroom catsup1 or a dessert-spoonful of walnut pickle1 or eschalot vinegar4 ,to make the sauce milder1 boil a turnip with the onions4 ,eschalot ,sauce4 ,chop enough eschalot to fill a dessert-spoon1 and scald it in hot water1 over the fire2 drain1 and put it into pint of good gravy or melted butter1 add salt and pepper1 and when done1 a large spoonful of vinegar4--,or3 stew the eschalots in a little of the liquor of boiled mutton1 thicken with butter rolled in flour1 add a spoonful of vinegar1 and this is good sauce for the mutton4 ,sauce ,partout4 ,take #a pint of walnut pickle liquor1 the same of #bja;catsup1 pint of white wine1 lb4 anchovies unwashed1 #b cloves of garlic1 one stick of horse-radish1 a faggot of sweet herbs1 the rind of a lemon1 and cayenne to cover a sixpence4 ,boil together till the anchovies are dissolved4 ,strain and bottle it for use4 ,chetna ,sauce4 ,pour heated vinegar over #ab eschalots1 let it stand twelve hours1 then strain and add pint of walnut1 and pint of mushroom catsup1 #b wine-glassfuls of soy1 a tea-spoonful of cayenne1 a tea-spoonful of chili vinegar3 boil five minutes1 then bottle and rosin it4 ,carrier ,sauce1 for ,mutton4 ,boil some chopped eschalots in gravy1 seasoned with salt and pepper1 and flavoured with vinegar4 ,horse-radish ,sauce4 ,scrape fine1 or grate1 a tea-cupful of horse-radish1 add salt1 and a little cupful of bread-crumbs1 stew this in white gravy1 and add a little vinegar4--,this may be made brown by using browned gravy2 a tea-spoonful of made mustard is an improvement4 ,vinegar may be used alone1 instead of gravy4--,or3 to #c table-spoonsful of cream1 put #b table-spoonsful vinegar1 #a tea-spoonful made mustard1 a little salt1 and grated horse-radish4 ,mint ,sauce4 ,wash and pick some young mint1 and mince the leaves very fine2 mix them with powdered sugar1 put these into the sauce tureen1 and pour good white vinegar over4 ,sauce for ,cold ,meat4 ,chop some eschalots1 parsley1 and mint1 and put to them an equal portion of olive oil1 vinegar1 and a little salt4--,another3 chopped parsley1 vinegar1 oil1 and a tea-spoonful of made mustard4--,you may add to either of these an equal portion of tarragon and chervil4 #bjb;,coratch ,sauce4 ,half a clove1 or less1 according to taste1 of garlic pounded1 a large tea-spoonful of soy1 the same of walnut pickle1 a little cayenne1 and good vinegar4 ,miser's ,sauce4 ,chop #b onions1 and mix them with pepper1 salt1 vinegar1 and melted butter4 ,poor ,man's ,sauce4 ,mince parsley and a few eschalots1 and stew them in broth or water1 with a few peppercorns2 add a little vinegar when done4 ,good with broils of poultry and game4 ,sauce for ,roast ,beef4 ,mix #a table-spoonful of grated horse-radish with a dessert-spoonful of made mustard1 the same of brown sugar2 add vinegar to make it as thin as mustard4 ,lemon ,sauce4 ,pare a lemon1 and take off all the white part2 cut the lemon in thick slices1 take out the seeds1 and cut the slices into small pieces2 mix them by degrees into melted butter1 and stir it1 that the butter may not oil4 ,caper ,sauce4 ,mince #a table-spoonful of capers very fine1 and another one not so fine1 put a spoonful of good vinegar to them1 and mix all into pint of melted butter1 or gravy4 ,stir it well or it may oil4--,this is a good sauce for fish1 with a little of the essence of anchovies4--,a very good substitute for capers1 is made by chopping pickled gherkins or nasturtiums or radish pods3 a little lemon juice will improve these4--,walnut sauce made in the same way1 is good with boiled mutton4--,some persons deem it better not to mince capers1 but have them whole4 #bjc;,bread ,sauce4 ,put a small tea-cupful of grated bread-crumbs into a small saucepan1 and sufficient to moisten them of the liquor in which fresh meat1 or poultry1 has been boiled2 let it soak1 then add a small onion 7parboiled71 salt1 mace1 and six or eight peppercorns4 ,beat it up from time to time1 and when the bread is smooth and stiff1 take out the onions and peppercorns1 and put to the sauce two table-spoonsful of cream4 ,some persons add cayenne1 a little4 ,rice ,sauce4 ,by some preferred to bread sauce4 ,wash and pick #b oz4 rice1 and stew it in milk1 with a parboiled onion1 salt1 and #f peppercorns4 ,when tender1 take out the onion and peppercorns1 rub the rice through a cullender1 and heat in milk1 cream1 or melted butter4 ,sweet ,sauce4 ,melt some white1 or red currant jelly1 with a glass or two of red1 or white wine4 ,or3 send the jelly to table in glasses1 or glass dishes4 ,sharp ,sauce4 ,melt lb4 of loaf sugar-candy in pint of champagne vinegar2 take off the skim as the sugar dissolves4 ,store ,sauces for ,ragouts1 c41 c4 ,to pint good mushroom catsup1 add the same of walnut catsup1 of eschalot and basil wine1 and soy1 #a oz4 of slices of lemon peel1 #a drachm of concrete of lemon1 a wine-glassful of essence of anchovies1 #a drachm of the best cayenne1 and #b wine-glassfuls of tarragon or eschalot vinegar4 ,let these infuse ten days1 then strain and bottle for use3 #b table-spoonsful will flavour a pint of gravy4 ,another1 for ,roast ,meat1 ,steaks1 or ,chops4--,take pint of mushroom or oyster catsup1 the same of walnut pickle1 add oz4 ,jamaica pepper in powder1 the same of scraped horse-radish and of minced eschalot1 and #d grains cayenne4 ,infuse these #bjdten days1 strain and bottle for use4 ,a table-spoonful or two1 according to the quantity of gravy4 ,melted butter flavoured with this1 to pour over steaks or chops4 ,sauce for ,tench4 ,to a tea-cupful of gravy an equal quantity of white wine1 #b anchovies1 #b eschalots and a small piece of horse-radish3 simmer till the anchovies are dissolved1 then strain and thicken it3 add a tea-cupful of cream1 also a little lemon juice4 ,a ,good ,store ,sauce for ,fish1 ,stews1 c4 ,to #a pint of sherry add pint of walnut pickle1 pint of soy1 pint of lemon pickle1 #a pint of white wine vinegar1 a wine-glassful of eschalot and the same of chili vinegar1 pint of essence of anchovy1 the peel of #b and the juice of #a lemon1 #aj eschalots1 #aj blades of mace1 #b nutmegs1 #ab black and #ab white peppers1 some cayenne1 and mushroom powder3 boil ten minutes1 and when cold strain and bottle it4 ,good with all fried fish1 and with salmon4 ,an excellent ,fish ,sauce4 ,chop #f cloves of eschalot1 #d of garlic1 a handful of horse-radish and #bd anchovies2 put them into #a pint of white1 and #a pint of ,port wine1 also #b wine-glassfuls of soy1 the same of walnut catsup1 and #a wine-glassful of chili vinegar4 ,boil well1 strain1 and when cold1 bottle and rosin it4 ,a ,plain ,fish ,sauce4 ,boil in pint water #c anchovies1 #b onions1 and a faggot of herbs1 all chopped1 a little horse-radish 7scraped71 and a large spoonful of vinegar4 ,boil till the anchovies are dissolved1 then strain it1 and mix what proportion you like with melted butter1 or send it to table in a cruet4 ,lobster ,sauce4 ,a hen lobster is best4 ,pound the coral and spawn with a bit of butter1 and rub it through a coarse sieve into melted #bje;butter1 mix smooth1 and season with cayenne2 then add the meat of the tail1 cut in very small dice1 and let the sauce heat up1 but not boil4 ,a little essence of anchovy1 or catsup1 and spices may be added2 also cream1 heated first4 ,crab sauce the same way4 ,oyster ,sauce4 ,do not open them till ready to make the sauce1 then save all the liquor2 put it and the oysters into a small saucepan1 and scald them2 lift them out on a sieve with a spoon with holes in it2 let the liquor settle1 and pour all but the sediment into good melted butter2 beard the oysters1 put them into a saucepan1 and pour the butter over them2 let it nearly boil1 then stand by the side of the fire till they are tender1 for boiling makes them hard4 ,when ready1 stir in a little cream4--,a very little mace1 lemon peel1 and a tea-spoonful of oyster catsup1 or essence of anchovy1 may be added4 ,anchovy ,sauce4 ,bone and pound #c anchovies1 with a piece of butter1 and stir into thick melted butter4 ,add cayenne1 soy1 essence of anchovy1 mustard1 horse-radish or vinegar4 ,shrimp and ,cockle ,sauce4 ,shell and wash carefully1 put them into thick melted butter1 let it boil1 and then stand covered two minutes4 ,roe ,sauce4 ,boil #b or #c soft roes1 take off all the filaments which hang about them1 bruise in a mortar with the yolk of an egg1 and stir them in thin parsley1 or fennel1 and butter2 add pepper1 salt1 and a small spoonful of walnut pickle4 ,dutch ,fish ,sauce4 ,boil equal quantities of water and vinegar1 season with pepper and salt1 and thicken with beaten yolk of egg2 stir the egg in1 but do not boil1 or it will curdle4 #bjf,sauce for ,devils4 ,thicken some good gravy 7of either fish or meat stock17 with browned flour1 till it is a batter1 add a dessert-spoonful of walnut catsup1 a tea-spoonful of essence of anchovies1 the same of made mustard1 #ab capers and a bit of eschalot1 all finely minced1 a tea-spoonful of grated lemon peel1 and a little cayenne4 ,simmer for a minute1 pour a little of it over the broil1 and serve the rest in a tureen4 ,,chapter ,,xvii4 ,,seasonings4 ,,except in the matter of plain roasting1 boiling1 or baking1 the test of good cooking is the taste and skill displayed in giving flavour to the composition4 ,care is not all that is required here2 there needs study1 and practice4 ,no rules can be given1 except to avoid over flavouring1 and to suit the ingredients1 as much as possible1 to the compound which is to be flavoured4 ,in order to be able always to do this1 some forethought is requisite on the part of the housekeeper1 who will save herself much vexation and trouble by keeping a small assortment of seasonings always ready for use in her ,store ,room2 and by taking some little pains1 to have a sufficient variety4 ,many prefer cayenne made from ,english chilies to any other3 they are in season in ,september and ,october2 cut off the stalks1 and lay them before the fire to dry for twelve hours4 ,when dry1 pound them in a mortar with one fourth their weight in salt1 till they are as fine as possible1 and put the mixture into a close stopped bottle4 ,before spices are rubbed into meat1 they should be pounded1 and well mixed4 ,for the convenience of the cook they may be kept prepared in the following manner4 #bjg,kitchen ,pepper4 ,fill little square bottles with an equal quantity of finely ground or pounded ginger1 nutmeg1 black pepper1 allspice1 cinnamon and cloves4 ,keep these corked tight1 and when kitchen pepper is required1 take the proper proportion of each1 and mix them1 with common salt4 ,for white sauces1 use white pepper1 nutmeg1 mace1 lemon peel 7dried71 ginger and cayenne2 pounded or grated1 and kept in bottles4 ,savoury ,powder4 #a oz4 of salt1 oz4 mustard1 oz4 allspice1 oz4 ginger1 oz4 nutmeg1 oz4 black pepper1 oz4 lemon peel1 and #b drachms cayenne2 grate and pound well together1 pass the mixture through a fine sieve and bottle it4--,some leave out allspice and ginger1 substituting mace and cloves4 ,curry ,powder4 ,take #ab oz4 of coriander seeds1 #b oz4 cummin seeds1 #a oz4 fenugreek seeds1 #a oz4 ginger1 #a oz4 black pepper1 #d oz4 cayenne1 and #b oz4 pale turmeric4 ,pound the whole and mix well together4 ,put these ingredients before the fire1 stir and rub them frequently1 till quite dry4 ,then set them by to get cold1 rub through a hair sieve1 and put them into a dry bottle1 cork close1 and keep in a dry place4 ,a table-spoonful will make curry sufficient for one fowl4--,another3 ,take lb4 coriander seed1 #b oz4 turmeric1 #a oz4 cummin seed1 oz4 black pepper1 and cayenne to taste2 then proceed in the same way4--,another3 #b oz4 coriander seeds1 lb4 turmeric2 of black pepper1 flour of mustard1 cayenne and ginger1 each #a oz42 of lesser cardamoms oz41 cummin seed oz41 and fenugreek seeds oz4--,another3 #d oz4 turmeric in powder1 #d oz4 of coriander1 #b oz4 carraway seeds in powder1 #b oz4 fenugreek1 and cayenne to taste4--,curry paste is very good1 but it may be better to prepare curry powder at home2 for different curries require different flavouring2 as fish and veal require more acid than fowls1 rabbit1 c41 c4 ,the ingredients may be kept in bottles1 and mixed when used4 #bjh;,herbs4 ,as these cannot always be procured green1 it is convenient to have them in the house1 dried and prepared1 each in the proper season4 ,the common method is to dry them in the sun1 but their flavour is better preserved1 by being put into a cool oven1 or the meat screen1 before a moderate fire1 taking care not to scorch them4 ,they should be gathered when just ripe1 on a dry day4 ,cleanse them from dirt and dust1 cut off the roots1 put them before the fire1 and dry them quickly1 rather than by degrees4 ,pick off the leaves1 pound and sift them2 put the powder into bottles1 and keep these closely stopped4 ,basil1 from the middle of ,august1 to the same time in ,september4 ,winter and ,summer ,savory1 ,july and ,august4 ,knotted ,marjoram1 ,july4 ,thyme1 ,orange ,thyme1 and ,lemon ,thyme1 ,june and ,july4 ,mint1 end of ,june and through ,july4 ,sage1 ,august and ,september4 ,tarragon1 ,june1 ,july1 and ,august4 ,chervil1 ,may1 ,june1 ,july4 ,burnet1 ,june1 ,july1 ,august4 ,parsley1 ,may1 ,june1 ,july4 ,fennel1 ,may1 ,june1 ,july4 ,elder ,flowers1 ,may1 ,june1 ,july4 ,orange ,flowers1 ,may1 ,june1 and ,july4 ,the following mixture of herb powder is good for soups or ragouts3 #b oz4 each of parsley1 winter savory1 sweet marjoram1 and lemon thyme1 #a oz4 each of sweet basil and lemon peel1 cut very thin4 ,for made dishes1 the cook may keep this mixture1 with one fourth part of savory powder mixed in it4 ,dried herbs may be infused in spirits of wine or brandy ten days or a fortnight2 then strained1 the spirit closely corked1 and put by for use4--,some recommend the following mixture3 infuse in #a pint of wine1 brandy1 vinegar1 or spirits of wine1 oz4 each of lemon thyme1 winter savory1 sweet marjoram1 and sweet basil1 #b drachms grated lemon peel1 #b drachms minced eschalots1 and #a drachm celery seed3 shake it every day for a fortnight1 then strain and bottle it4 #bji;,horse-,radish ,powder4 ,in ,november and ,december1 slice horse-radish the thickness of a shilling1 and dry it1 very gradually1 in a ,dutch oven2 pound and bottle it4 ,pea ,powder4 ,this gives a relish to pea soup4 ,pound #a drachm celery seed1 drachm cayenne pepper1 oz4 dried mint1 oz4 of sage2 when well mixed1 rub through a fine sieve1 and bottle it4 ,mushroom ,powder4 ,wash a peck of large mushrooms1 quite fresh1 and wipe them with a piece of flannel2 scrape out the black clean1 and put them into a saucepan without water1 with #b large onions1 #d cloves1 oz4 mace1 and #b tea-spoonsful of white pepper1 all in powder2 simmer and shake them till all the liquor be dried up1 but do not let them burn2 lay them on tins or sieves1 in a slow oven1 till dry enough to beat to a powder1 then put it in small bottles1 and keep them in a dry place4 ,cayenne1 if you choose2 a tea-spoonful sufficient for a tureen of soup4 ,to flavour gravy for game1 and for many made dishes4 ,mushrooms to ,dry4--,wipe them clean1 and take off the brown and skin2 dry them on paper1 in a cool oven1 and keep them in paper bags4 ,they will swell1 when simmered in gravy1 to their own size4 ,anchovy ,powder4 ,pound the anchovies1 rub them through a hair sieve1 then work them into thin cakes with flour1 and a little flour of mustard4 ,toast the cakes very dry1 rub them to a powder1 and bottle it4 ,for sauces1 or to sprinkle over toasts1 or sandwiches4 #baj;,,chapter ,,xviii4 ,,vegetables4 ,,persons who live in the country1 may generally have fresh vegetables2 but in towns1 and especially in ,london1 the case is different2 and vegetables not quite fresh are very inferior to those which have been only a short time out of the ground4--,take the outside leaves off all of the cabbage kind1 and plunge the part you mean to cook into cold water1 the heads downwards2 let there be plenty of water1 and a large piece of salt1 which helps to draw out the insects4 ,examine the leaves well1 and take off all the decayed parts4 ,they should be boiled in soft water1 to preserve their flavour1 and alone1 to preserve their colour4 ,allow as much water as the vessel will hold1 the more the better2 and a handful of salt4 ,the shorter time they are in the water the better1 therefore see that it boil fast1 before you put the vegetables in1 and keep it boiling at the same rate afterwards2 let the vessel be uncovered1 and take off all scum4 ,when done1 take them out of the water instantly1 and drain them2 they ought then to go to table1 for vegetables1 particularly green ones1 suffer in look and in taste1 every moment they wait4 ,in dressing vegetables1 as well as in making soup1 the ,french greatly excel us1 for they always cook them enough4 ,besides they make more of them than we do1 by various ways of dressing them1 with gravy and cream4 ,several receipts are here given1 by which a side or supper dish1 may be prepared at very little cost1 particularly in the country1 where fresh vegetables are always at hand4 ,salads1 if mixed with oil1 are not injurious1 except in peculiar cases1 for they are cooling and refreshing in hot weather1 and beneficial in many respects1 in the winter4 ,most persons1 particularly the ,londoners1 eat cucumbers1 but strange to say1 they do not1 generally1 value a well made salad so highly4 #baa,potatoes to ,boil4 ,the best way1 upon the whole1 is to boil1 not steam them4 ,much depends upon the sort of potato1 and it is unfair to condemn a cook's ability in the cooking of this article1 until it be ascertained that the fault is really hers1 for ,i have seen potatoes that no care or attention could boil enough1 without their being watery1 and others that it would be difficult for any species of cookery to spoil4 ,they should be of equal size1 or the small ones will be too much done before the large ones are done enough2 do not pare or cut them2 have a saucepan so large that they will only half fill it1 and put in cold water sufficient to cover them about an inch1 so that if it waste1 they may still be covered2 but too much water would injure them4 ,put the saucepan on the fire1 and as soon as the water boils1 set it on one side1 to simmer slowly till the potatoes will admit a fork2 the cracking of the skin being too uncertain a test2 having tried them1 if tender1 pour the water off1 and place the saucepan by the side of the fire1 take off the cover1 and lay a folded cloth1 or coarse flannel1 over the potatoes4 ,middling sized ones will be boiled enough in fifteen minutes4 ,some 7and ,i believe it is the practice in ,ireland71 when they have poured off the water1 lay the potatoes in a coarse cloth1 sprinkle salt over1 and cover them a few minutes1 then squeeze them lightly1 one by one1 in the folds of a dry cloth1 peel and serve them4 ,some peel potatoes for the next day's dinner and put them into cold water enough to cover them1 over night2 the water is poured off just before the potatoes are boiled4 ,after the beginning of ,march potatoes should be peeled before they are boiled1 and after ,april they should always be mashed4 ,potatoes may be dressed in various ways to make supper or side dishes1 and there are sauces suitable to enrich them4 ,young ,potatoes4--,rub the skin off with a cloth1 then pour boiling water over them in a saucepan1 let it simmer1 and they will soon be done4 ,potatoes to ,fry1 ,broil1 or ,stew4 ,cold potatoes may be cut in slices and fried in dripping1 or broiled on a gridiron1 then laid on a sieve to drain2 serve on a hot dish1 and sprinkle a little pepper and salt #babover them4 ,garnish with sprigs of curled parsley1 or the parsley may be fried and strewed over4--,or3 when the potatoes are nearly boiled enough1 pour off the water1 peel and flour them1 brush with yolk of egg1 and roll them in fine bread-crumbs or biscuit-powder1 and fry in butter or nice dripping4--,or3 stewed gently with butter2 turn them1 while stewing2 pour a white sauce in the dish4 ,potatoes to ,mash4 ,peel them1 cut out the specks1 and boil them3 when done1 and the water poured off1 put them over the fire for two or three minutes1 to dry1 then put in some salt and butter1 with milk enough to moisten sufficiently to beat them to a mash4 ,the rolling-pin is better than anything else4 ,cream is better than butter1 and then no milk need be used4 ,potatoes thus mashed may be put into a shape1 or scallop-shells1 with bits of butter on the top1 then browned before the fire2 either way makes a pretty dish4--,or3 they may be rolled up1 with a very little flour and yolk of egg into balls1 and browned in the dripping-pan under roast meat4 ,these balls are pretty as a garnish4--,or3 make them up into a ,collar1 score it1 and brown it before the fire1 then serve it with a brown gravy in the dish4 ,colcannan4 ,boil #d lbs4 potatoes1 also as many of the inside leaves of curled kale as will fill a saucer4 ,mash the two together in the saucepan the potatoes were boiled in1 to keep them hot2 put a piece of butter in the centre1 when you serve it4 ,some prefer parsley to kale1 but use less4 ,potatoes to ,roast4 ,some cooks half boil them first4 ,they should be washed and dried4 ,if large1 they will take two hours to roast1 and should be all of a size1 or they will not all be done alike4--,or3 pour off the water1 peel and lay them in a tin pan1 before the fire1 by the side of roasting meat4 ,baste1 from the dripping-pan1 and turn them to brown equally4 #bac,potatoe ,pie4 ,having washed and peeled the potatoes1 slice them1 and put a layer into the pie dish1 strew1 over a little chopped onion1 small bits of butter1 salt1 and pepper 7and1 if you like1 hard-boiled egg in slices71 then put more potatoes1 and so on1 till the dish is full2 add a little water1 then stick over the top nearly lb4 of fresh butter1 in bits2 cover with a light puff paste1 and bake an hour and a half4 ,potatoe ,balls4 ,mash quite smooth #g or #h mealy potatoes1 with #c oz4 of butter1 #b table-spoonsful cream1 #a of essence of anchovy1 and #a or #b eschalots very finely chopped2 make up into balls1 dip them into egg beaten1 and brown them4 ,garnish with curled parsley1 for a side or supper dish4 ,potatoe ,ragout4 ,mash #a lb4 of potatoes with butter 7no milk or cream71 and grate in some ham1 nutmeg1 salt1 pepper1 #b eggs beaten1 and a very little flour4 ,mix well together1 and form it into loaves1 or long thin rolls1 fry or stew of a light brown1 for a garnish to veal cutlets1 or a dish by themselves4 ,potatoes la ,matre d',hotel4 ,boil1 peel1 and cut the potatoes in slices an inch thick1 put them into a stew-pan with some young onions skinned1 chopped parsley1 butter 7a large piece71 pepper1 salt1 and a little broth to moisten the potatoes4 ,toss them till the parsley is cooked2 serve with parsley and butter poured over4 ,cabbages to ,boil4 ,wash well1 and quarter them1 if large4 ,a young cabbage is done in from twenty minutes to half an hour1 a full grown one will take nearly an hour4 ,have plenty of water1 that they may be covered1 all the time they are boiling2 scum well4 ,serve melted butter4 ,savoys1 ,sprouts1 and ,young ,greens4--,boil the same as cabbages1 but twenty minutes will be sufficient4 #bad;,cabbage la ,bourgeoise4 ,wash and pick quite clean a large cabbage2 take the leaves off one by one1 and spread upon each some forcemeat1 made of veal1 suet1 parsley1 salt1 and pepper1 mixed with a little cream and an egg2 then put the leaves together1 in the form of a whole cabbage1 tie this up securely at each end1 and stew it in a braise4 ,when it is tender1 take it out1 and press in a linen cloth to clear it from the fat4 ,cut in two1 in a dish1 and pour good gravy over it4 ,red ,cabbage to ,stew4 ,melt sufficient butter1 to stew the quantity of cabbage2 cut it into shreds and put it into a saucepan1 with a chopped onion1 #b cloves1 a bay leaf1 cayenne pepper and salt4 ,keep the saucepan covered close1 and when done1 add a good spoonful of vinegar4 ,this may be spread in a dish1 and sausages served on it4 ,cabbage1 ,greens1 or ,spinach to ,curry4 ,after they are boiled1 drain1 chop and stew them in butter with curry powder to taste2 the powder previously mixed with salt1 pepper1 and vinegar4 ,it is an improvement to spinach1 to add sorrel2 and some like a small quantity of chopped onion4 ,to these curries you may add minced veal1 chicken or rabbit1 and serve with a gravy of veal2 or1 if to be maigre1 minced cold fish1 prawns or oysters1 and fish gravy4 ,spinach4 ,as spinach harbours insects1 and is often gritty1 wash it in two or three waters2 then drain it on a sieve4 ,some boil it in very little water1 but this is not a good way4 ,put a small handful of salt into the water1 and when it boils1 scum well2 put in the spinach1 and boil it quickly till quite tender1 ten minutes will be enough4 ,pour it into a sieve1 then squeeze between two plates or trenchers1 chop fine1 and put it into a small saucepan1 with a piece of butter and a little salt4 ,stir with a spoon1 five minutes over the fire1 spread in a dish1 score nicely1 and serve it hot4--,spinach1 ,sorrel1 and ,chicory1 may be stewed1 the two former in equal #baeportions together1 or all separately1 for fricandeaus4 ,wash1 pick1 and stew very slowly1 in an earthen vessel1 with butter1 oil1 or broth1 just enough to moisten them4--,or3 do not put any liquid at all1 but when tender1 beat up the sorrel1 c4 c4 with a bit of butter4 ,spinach au ,gras4 ,when boiled1 pour through a sieve and press it1 to squeeze the water out2 put a large piece of butter or dripping into a saucepan1 and1 when it has melted1 put in some sippets of toasted bread for a few minutes1 take them out and put in the spinach chopped fine1 and a little good gravy of the day before1 or out of the dripping-pan1 if you be roasting meat1 or some good broth1 pepper1 salt1 nutmeg1 and flour2 simmer a few minutes1 and serve with the toasts round it4 ,au ,sucre4--,having boiled and squeezed all the water from spinach1 chop1 and put it into a saucepan with a good sized piece of butter1 pepper1 salt1 nutmeg1 and a little flour4 ,shake the saucepan over the fire a few minutes1 then put in some cream or very good milk1 to moisten the spinach1 and #b or #c lumps of sugar1 according to taste4 ,simmer very gently1 and serve it garnished with toasts4 ,asparagus and ,sea ,kale4 ,scrape the stalks quite clean1 and throw them into a large pan of cold water4 ,tie them in bundles of equal size with tape1 not string1 as that is likely to break off the heads2 cut the ends of the asparagus even1 and having a pot of boiling water ready 7it ought to be scummed when the water boils71 put in the bundles4 ,when the stalks are tender1 the asparagus is done2 but loses flavour by being a minute too long in the water2 indeed1 it is the only one which will bear being a little firm4 ,before it is done1 toast the round of a loaf1 dip it into the boiling water1 lay it in a dish1 and the asparagus on it4 ,serve melted butter with asparagus and kale4 ,the ,french1 when the butter is melted1 beat up the yolk of an egg1 and stir in it1 by degrees1 a small quantity of vinegar1 enough to flavour it2 stir well for two minutes over the fire1 and it is an excellent sauce for asparagus1 or any green vegetable4 #baf;,cauliflower and ,brocoli4 ,choose middling sized ones1 close and white1 trim off the outside leaves1 and cut off the stalks at the bottom4 ,strip off all the side shoots1 peel off the skin of the stalk1 and cut it close at the bottom4 ,boil and scum the water1 then put the vegetables in2 cauliflower will be done in fifteen or twenty minutes1 and spoiled if it boil longer4 ,brocoli in from ten to fifteen minutes4 ,lift out of the water with a slice4 ,serve melted butter4 ,both may be served on toasts1 and the sauce for asparagus served with them1 either for the second course or for supper4 ,cauliflower with ,parmesan4 ,boil nicely and place it in a dish 7not a close one71 grate cheese over1 and then pour white sauce over4 ,brown it1 grate more cheese1 then pour more white sauce over4 ,brown it again before the fire1 or with a salamander4 ,serve it with white sauce1 or melted butter in a dish4 ,cauliflower to ,stew4 ,boil a large cauliflower till nearly done1 then lift it out very gently1 separate it into small pieces1 put these into a stew-pan1 with enough rich brown gravy to moisten1 and let it stew till tender4 ,garnish with slices of lemon4--,or3 if you have no gravy1 put into a stew-pan a piece of fat bacon1 #b or #c green onions1 chopped small1 a blade of mace1 and a very little lemon thyme1 shake the stew-pan over the fire1 ten minutes1 then put in the cauliflower1 let it brown1 add a very little water1 and let it stew4--,or3 if to be a maigre1 put a lump of butter into a saucepan1 an onion minced1 some nutmeg1 salt1 and pepper1 shake the saucepan over the fire a few minutes1 then put in the pieces of cauliflower1 and pour in enough boiling water to moisten2 simmer it a few minutes1 add the yolks of #c eggs well beaten1 turn the saucepan over the fire till the eggs are cooked1 then serve the cauliflower4 ,cauliflower or ,brocoli to ,fry4 ,boil till nearly tender enough to eat1 then pick it in nice #bagpieces1 dip them in a batter made of lb4 flour1 the yolks of #c eggs and a coffee-cupful of beer1 pepper1 and salt4 ,then fry the pieces in boiling lard1 of a light brown1 and put them on a sieve to drain and dry before the fire4--,or3 dip them first in egg1 then in fine crumbs of bread1 and then egg again1 before you fry them4--,celery and onions the same4--,serve white sauce4 ,peas4 ,they should be shelled but a short time before they are cooked4 ,the younger1 of course1 the better4 ,when the water boils1 scum it1 put the peas in1 with a little salt1 and a piece of sugar1 and let them boil quickly from fifteen to twenty minutes4 ,when done1 drain1 and put them in a dish with some bits of fresh butter2 stir the peas with a silver spoon1 and cover the dish4 ,some like mint boiled with peas2 others boiled alone1 chopped1 and laid in little lumps round them4--,or3 after they are partly boiled1 drain and stew the peas in a little broth1 with a lettuce1 a little green onion1 and mint1 or a sliced cucumber in the place of the lettuce2 stew them till nearly done before you put in the peas2 add a little salt1 pepper1 and brown or white sugar4 ,essence of ham1 or mushroom catsup1 may be added4--,or3 when the peas are partly cooked1 drain1 and rub in some butter kneaded in flour1 then stew them in weak broth1 till quite done2 add salt1 a bunch of parsley1 and green onions4 ,before you serve the peas1 drain them1 dip a lump of sugar into boiling water1 stir it amongst them1 and grate parmesan over4 ,for maigre dinners1 use more butter1 instead of broth4 ,in ,white ,sauce4--,put quite young peas into a stew-pan1 with a piece of butter1 a cabbage lettuce1 and a little each of parsley and chives4 ,do not add any liquor1 but stew them very gently over a slow fire4 ,when done1 stir1 by degrees1 pint cream1 and the beat yolks of #c eggs1 into the peas2 let it thicken over the fire1 but not boil1 then serve it4 ,the peas which are eaten in their shells may be dressed in this way4 ,windsor ,beans4 ,boil in plenty of water1 with salt1 and a bunch of parsley4 #bah,serve parsley and butter2 garnish with chopped parsley4 ,the ,french parboil them1 take off the skins1 stew them1 and when done pour a rich veal gravy over4 ,french ,beans4 ,cut off the stalks1 and if the beans are not young1 string them1 cut them in two1 slantways2 if old1 split first1 then cut them slantways2 if very young1 do not cut them at all4 ,lay them in water1 with a little salt1 for about half an hour4 ,then put them into water1 boiling fast1 and boil till tender4 ,serve melted butter4 ,these beans may be stewed in all the ways directed for peas4 ,beans la ,maitre d',hotel4--,warm them up in parsley and butter4 ,turnips4 ,some think turnips are most tender when not pared before they are boiled1 but the general practice is to cut off a thick peel4 ,most persons slice them also1 but it is not the best way4 ,an hour and a half of gentle boiling is enough4 ,when done1 lift them out with a slice1 and lay them on a sieve to drain2 when dry1 serve them4 ,to very young turnips leave about an inch of the green top4 ,to ,mash ,turnips4--,squeeze them as dry as possible between two trenchers1 put them into a saucepan with a little new milk or cream1 beat well with a wooden spoon1 to mash them1 add a piece of butter and a little salt2 stir over the fire till the butter is melted1 then serve them4 ,it is an improvement to put in with the cream a table-spoonful of powdered sugar4 ,to ,ragout4--,turnips may be made a ragout to serve under or round meat4 ,cut in slices an inch thick1 and parboil them2 then stew them in broth1 which1 if not already seasoned1 may be seasoned at the time the turnips are put to it4 ,when done1 skim off the fat1 and serve in the dish with any stew or braise1 or by themselves4 ,turnips and ,parsnips to ,stew ,white4--,parboil1 cut in four1 and stew them in weak broth1 or milk and water 7enough liquid to keep the turnips from burning72 add salt and mace4 ,as the liquid diminishes1 put in a little good cream1 and grated nutmeg4 ,when done1 mix with them a piece of butter rolled in flour4 #bai,turnip ,tops4 ,when they have been carefully picked1 let them lie in cold water an hour4 ,boil in plenty of water1 or they will taste bitter4 ,if quite fresh and young1 twenty minutes will be enough4 ,drain them on the back of a sieve4 ,parsnips4 ,boil them the same as turnips2 or longer1 according to their size and quality4 ,carrots4 ,boil the same as turnips2 but if old1 longer4--,turnips1 carrots1 and parsnips may be dressed together1 or separately1 in the following way3--,cut up #b or #c onions 7or less1 according to the quantity of roots71 and put them into a stew-pan1 with a large piece of butter kneaded in brown flour4 ,shake the saucepan a few minutes over the fire1 then put in a little broth1 let it stew slowly while you prepare the roots4 ,scald1 or parboil1 turnips1 carrots1 parsnips1 and celery1 cut them in thin slips1 and put them to the onions2 season with salt and pepper4 ,when done1 add a little made mustard and vinegar4--,or3 wash and parboil them1 cut in thin slices1 and put them in a saucepan with a large piece of butter1 a bunch of parsley1 sweet basil1 chives1 a clove of garlic1 and an eschalot4 ,shake them over the fire1 add a little salt1 whole pepper1 a blade of mace1 and some flour1 then put in a very little broth or milk and water4 ,stew it gently till they are tender1 and the liquid reduced4 ,lift out the herbs1 and put in some cream 7according to the quantity required71 with #b or #c eggs beaten up in it4 ,turn the saucepan1 over the fire1 till the sauce thickens4 ,when done1 add a little vinegar4 ,beet ,root and ,mangel ,wurzel4 ,wash but do not scrape it1 for if the skin be broken1 the colour is lost4 ,a middling-sized beet root will take from three to four hours to boil1 and the same sized mangel wurzel another hour4 ,when quite tender it is done4 ,serve it1 cut into thin slices2 thick melted butter poured over4 #bbj,onions to ,boil4 ,peel and boil them till tender in milk and water4 ,the time required must depend upon their size4--,they may be served in white sauce4 ,onions to ,stew4--,spanish onions are best4 ,peel and parboil very gently2 then stew them in good broth1 or milk and water1 and season with white pepper and salt4 ,when done1 thicken the sauce with butter rolled in flour1 lift out the onions1 place them in a dish1 and pour the sauce over4--,or3 stew them in rich1 brown gravy4 ,onions to ,roast4--,roast them before the fire1 in their skins4 ,cucumbers to ,stew4 ,pare the cucumbers1 and cut them in four1 longways2 to each one put a small onion1 sliced2 then stew them in broth1 with cayenne1 pepper1 salt1 and nutmeg4 ,when done1 lay them in a dish1 thicken the sauce with butter rubbed in flour1 and pour over them4 ,for maigre dinners1 stew them in enough water to moisten them1 with a large piece of butter3 when done1 pour some cream1 mixed with beaten yolk of egg1 into the saucepan1 enough to make a sufficiency of sauce1 let it thicken over the fire1 lay the cucumbers in a dish1 and pour the sauce over4--,or3 cut onions and cucumbers in halves1 fry in butter1 and pour good broth or gravy over them2 then stew till done1 and skim off the fat4 ,celery to ,stew4 ,cut the head in pieces of #c inches long1 and stew as directed for cucumbers4 ,some cooks stew it whole1 or1 if very large1 divided in two1 and in strong brown gravy4--,or3 if to be white1 in rich veal broth1 and add some cream4 ,it must be cooked till quite tender to eat well4 ,mushrooms and ,morels4 ,both are used in sauces and ragouts4 ,for stewing1 button mushrooms1 or the smallest flaps1 are best4 ,trim them carefully1 for a little bit of mould will spoil the whole4 ,stew them1 in their own gravy1 in an earthen vessel1 with a very little water to prevent their burning4 ,when nearly done1 add as much rich brown gravy as is required for #bbasauce1 a little nutmeg1 and1 if you like1 finely sliced ham1 cayenne1 pepper1 and salt1 if required2 thicken1 by mixing the yolk of an egg1 by little and little1 into the gravy4 ,if to be white1 squeeze lemon juice over the mushrooms1 after they have stewed in their own gravy3 add a tea-spoonful of cream1 a piece of butter rolled in flour1 cayenne1 white pepper1 salt1 and nutmeg2 thicken with the yolk of an egg4 ,mushrooms to ,broil4--,the largest flaps are best1 but should be fresh gathered4 ,skin them1 and score the under side4 ,lay them1 one by one1 into an earthen vessel1 brushing each one with oil1 or oiled butter1 and strewing a little pepper and salt over each4 ,when they have steeped in this1 an hour and a half1 broil1 on both sides1 over a clear fire1 and serve with a sauce of melted butter1 minced parsley1 green onions1 and the juice of a lemon4 ,salsify4 ,boil the young shoots1 about a year old1 as asparagus4 ,scorzonera and ,skirrets4 ,the same as carrots2 and are good in soup4 ,artichokes4 ,take off the outer leaves and cut off the stalks4 ,wash well in cold water1 and let them lie in it some time4 ,put them head downwards1 into the pot1 take care to keep the water boiling1 and add more as it diminishes1 for they ought to boil two hours1 or more4 ,float a plate or dish on the top to keep the artichokes under4 ,draw out a leaf1 and if tender1 they are done1 but not else4 ,drain them dry1 and serve melted butter1 in a tureen4 ,to ,fry4--,cut off an inch or more1 of the leaves1 and cut the artichoke down in slices of of an inch thick1 taking out the choke4 ,parboil the slices in salt and water1 then fry them in a pan nearly full of boiling lard1 to be quite crisp1 and of a fine colour4 ,drain them before the fire a few minutes4 ,jerusalem ,artichokes4 ,boil1 but do not let them remain in the water after they #bbb;are done1 or they will spoil2 pour melted butter over4--,or3 they may be cooked in a rich brown gravy1 or white sauce1 and served with sippets of toasted bread4 ,artichoke ,bottoms4 ,if dried1 soak them1 then stew in gravy4--,or3 boil in milk1 and serve them in white sauce4 ,endive to ,stew4 ,trim off all the green part1 wash1 cut in pieces1 and parboil it till about half done2 drain well1 and chop it1 not very fine2 put it into a stew-pan with a little strong gravy1 and stew gently till quite tender2 season with pepper and salt1 and serve as sauce to roast meat or fricandeaus4 ,lettuce to ,stew4 ,wash1 parboil1 and stew1 in rich brown or white gravy2 if to be white1 thicken with cream and yolk of egg4 ,lay them in a dish and pour gravy over4 ,cabbage ,lettuce with ,forcemeat4 ,parboil gently1 for half an hour1 then dip into cold water1 and press them in your hand4 ,strip off the leaves1 spread a forcemeat1 rich or maigre as you please1 on each leaf3--,or3 put the forcemeat into the middle of each lettuce2 tie them up1 neatly1 in their original shape1 and stew them in gravy4 ,when done1 serve with the gravy poured over4 ,vegetable ,marrow4 ,this may be boiled and served on toast1 like asparagus2 serve melted butter4--,or3 when nearly cooked enough by boiling1 divide in quarters1 and stew gently in gravy like cucumbers4--,or3 serve it in white sauce4 ,marrow to ,stuff 7,italian74 ,cut very young ones1 about six inches long1 in two1 lengthways2 take out the seeds and pulp with a small spoon1 put a little salt on each one1 and lay them between #b #bbc;cloths1 the hollow part down1 to draw the water out4 ,soak some crumb of bread in warm broth or milk and water1 beat it up like thick pap1 add pepper1 salt1 the beaten yolks of #b eggs1 nutmeg and lemon peel2 to this the ,italians add grated parmesan2 pour off the water1 and fill the vegetable marrow with this stuffing2 put the halves together1 bind them slightly with thread1 brush over beaten yolk of egg1 cover with bread-crumbs1 and lay them1 singly1 in a broad shallow stew-pan1 well rubbed round the sides and the bottom with butter4 ,place the stew-pan over a slow fire1 cover it1 and when the butter is dried up1 keep the marrow moistened with broth4 ,when nearly cooked enough1 put in some tomata sauce1 and then put hot coals on the lid of the stew-pan to brown the vegetables4 ,minced fowl and grated ham may be added to the stuffing4 ,to ,fry4--,cut the long shaped ones 7quite young71 in four1 longways1 and each piece into long thin slices1 lay these between cloths1 sprinkle salt over to draw out the water1 and let them lie half an hour3 during which1 prepare a smooth batter of flour1 water1 and #b eggs1 dip the marrow into it1 and fry in lard1 of a light brown4 ,shake the pan gently1 but do not touch the fry1 lest the paste should break and the fat get in1 and make it greasy4 ,spread a sheet of paper on a sieve1 lay the fry on it1 before the fire a few minutes to dry1 then serve it4 ,cardoons4 ,choose the whitest1 and cut them into pieces of #b inches long2 half boil them in salt and water1 with a very little vinegar2 pour off the water1 take out the cardoons1 and peel off the threads2 finish by stewing them1 in stock of fish or meat1 and butter1 if required1 to enrich it4 ,mix some flour with a little oil1 the whites of #b eggs1 and a little white wine4 ,cut the pieces of cardoon in #b1 dip them in the above mixture1 and fry them in lard1 of a light brown4 ,lentils ,are chiefly used to make cullis for soups and made dishes1 as follows3 pick and wash a pint or more1 according to the quantity wanted4 ,stew them in broth2 when done1 pulp them through a sieve1 and season as you like4 #bbd,samphire to ,boil4 ,boil in a good deal of water1 with salt in it1 till quite tender4 ,serve melted butter4 ,laver4 ,this is generally prepared at the sea coast1 and requires only to be heated4 ,this is done best over a lamp1 or1 at a distance over the fire4 ,when hot stir in a piece of butter1 and a very little lemon juice or vinegar4 ,haricots ,blanc4 ,these should be soaked1 at least1 all night4 ,then be poured from the water1 and stewed in broth1 or with butter1 salt1 pepper1 chopped parsley and young onions4 ,they must be cooked till tender1 or they are not eatable4 ---- ,,salads4 ,lettuce1 endive1 and small salading1 are the most commonly used1 but there are many other greens which eat well1 as salads4 ,they should be fresh gathered1 well washed1 picked1 and laid in water with a little salt in it4 ,when you take them out1 which should not be till just before they are wanted1 shake them well1 lay them in a cloth1 shake that1 to make them as dry as possible1 but do not squeeze1 for that will destroy their crispness4 ,in countries where salad is in more general request than in ,england1 the greatest pains are bestowed to have it in perfection4 ,it is essential to a good salad1 that the leaves of lettuces should be crisp2 and the ,french people shake them in a basket1 made for the purpose1 which answers better than anything4 ,the ,french are justly famed for their salads1 but the main cause of their superiority in them1 is attributable to the abundance and goodness of both the oil and the vinegar used in the mixture4 ,to dress ,salad4 ,do not cut it up till you are going to mix it4 ,strew a #bbelittle salt1 and then pour over it1 #c table-spoonsful of oil to #a of vinegar1 add a little pepper1 and stir it up well with a spoon and fork4 ,there ought not to be a drop of liquid at the bottom of the bowl4 ,to this may be added hard-boiled yolk of egg1 also beet root well boiled and sliced4 ,any kind of salad may be dressed in this way4 ,good oil is not dear1 but exceedingly wholesome4 ,the least degree of the flavour of garlic is liked by some in salad1 and may be obtained by cutting open a clove and rubbing it a few times round the salad bowl4 ,some persons like a very little grated parmesan1 in their salad4 ,where oil is not liked1 use oiled butter1 or cream4 ,rub very smooth on a soup plate the yolks of hard-boiled eggs1 with thick cream2 when this is done1 add more cream1 or oiled butter1 vinegar1 pepper1 and salt to your taste1 and mix the salad in it3 or pour the mixture into the bowl1 the salad on the top1 and do not stir it up at all1 but leave this to be done at table4 ,the top of a dressed salad should be garnished with slices of beet root1 contrasted with rings of the white of hard-boiled eggs2 or a few young radishes and green onions1 or cresses1 tastefully arranged on the top4 ,plovers and sea birds' eggs may be laid on the top1 arranging some herb to form each one's nest2 or all in one nest1 in the centre4 ,a pretty salad is a great ornament to a table1 and not an expensive one4 ,the following list may be imperfect1 but though there may be other herbs which would be useful in salads1 all these are good4 ,lettuce4 ,radishes4 ,water ,cresses4 ,young ,onions4 ,corn ,salad4 ,endive4 ,celery4 ,mustard and ,cress4 ,chervil4 ,coriander4 ,tarragon4 ,nasturtiums4 ,sorrel4 ,young ,spinach4 ,french ,fennel4 ,burnet4 ,basil4 ,chicory4 ,the ,french make salads of cold boiled cauliflower1 celery1 ,french beans1 and haricots4 ,a mixture of either with #bbfsome green herbs1 dressed with oil1 is very good2 by way of variety4 ,lobster ,salad4 ,prepare a mixture of white lettuce1 and green salading1 mix it with cream or oil2 take out the coral of the lobster1 and dispose it amongst the vegetables so as best to contrast the colours4--,or3 lobster may be cut up1 dressed as eaten at table1 then mixed with lettuce and small salading also cut up and dressed2 the dressing of each must be according to taste4 ,some persons dress their lobster with lemon juice and cayenne4 ,put the mixture into a salad bowl1 light sprigs of cresses on the top1 and heaps of the coral amidst them4 ,italian ,salad4 ,about three hours before the salad is wanted1 bone and chop #b anchovies1 and mix them in a salad bowl1 with an eschalot1 and some small salading1 or lettuce1 or any herbs1 fresh gathered2 boil #b eggs hard1 bruise the yolks1 then mix them with #b spoonsful of oil1 #a of vinegar1 a little pepper1 and a little made mustard4 ,to this sauce1 put very thin slices of cold roast meat of any kind1 fowl1 game1 or lobster 7and any cold gravy71 and leave them to soak4 ,garnish it prettily4 ,cold fish may be dressed in this way2 then hard-boiled eggs may be added2 and1 with either meat or fish1 cold boiled vegetables4 ,nicely garnished1 these salads are pretty for supper tables4 ,capsicums1 barberries1 and pickled fruit are of use in ornamenting them4 ,cucumbers ,should be fresh1 mixed with onion1 and never eaten without oil4 #bbg;,,chapter ,,xix4 ,,pastry4 ,,practice is more requisite than judgment to arrive at perfection in making pastry1 particularly raised crusts1 and very little can be given in the way of general instruction on the subject4--,the flour should be of the best quality1 dried before the fire1 and then allowed to get cool before it is wetted4--,good salt butter1 washed in several waters1 to extract the salt1 is cheaper in some seasons1 and is as good as fresh butter4 ,fresh butter should be worked1 on a board1 with a wooden spoon1 or the hand1 to extract the butter-milk1 before it is used for delicate pastry2 after you have well worked1 dab it with a soft cloth4 ,finely shred suet makes very good crust for fruit1 as well as meat pies1 and1 if good1 is more delicate and wholesome than lard2 veal suet is the most delicate4 ,some cooks cut the suet in pieces1 and melt it in water1 then1 when cold1 press out the water1 pound the suet in a mortar1 with a very little oil1 till it becomes the consistence of butter1 and use it for pie crust2 but ,i prefer fresh suet very finely shred1 not chopped4 ,for this purpose it must be quite sweet4--,lard varies much in quality2 and if not good1 the paste will not be light4 ,sweet marrow is very good4 ,a marble slab is very useful for making pastry1 particularly in hot weather4 ,pastry is never good made in a warm room1 neither will it bear being exposed to a draught of air4 ,the sooner it is baked1 the lighter it will be4 ,there is ample room for display of taste in ornamenting pastry1 both for meat pies and sweets4 ,paste cutters are not expensive1 and if kept in good order1 will last a long time2 but1 if not delicately clean1 the paste will be spoiled4 ,for very common meat pies1 a crust may be made of mashed potatoes1 spread thickly over the top4 ,for more delicate pies1 rice may be boiled in milk and water till it #bbh;begins to swell1 then drained1 and mixed with #a or #b eggs well beaten1 and spread in a thick layer over the meat4 ,a glazing for meat pies is made of white sugar and water2 yolk of egg and water2 yolk of egg and melted butter4 ,to ice paste1 beat the white of an egg1 and brush it over the tart1 when half baked2 then sift finely powdered sugar over that4--,another way3 pound and sift #d oz4 refined sugar1 beat up the white of an egg1 and by degrees add it to the sugar1 till it looks white1 and is thick2 when the tarts are baked1 spread the iceing over the top with a brush1 and return them to the oven to harden1 but take care that the iceing do not burn4 ,be careful to keep the pasteboard and rolling-pin quite clean2 and recollect that the best made paste will be spoiled1 if not nicely baked4 ,plain ,crust for ,meat ,pies4 ,to #b lbs4 of fine1 well dried flour1 put #a lb4 finely sliced fresh suet1 and a little salt1 mix it up lightly1 with enough cold water to mould it1 then roll out thin1 fold it up1 roll again1 and it is ready4 ,put more suet to make it richer4 ,another4--,common bread dough1 or ,french roll dough1 makes very good crust for plain pies4 ,roll it out1 and stick bits of butter and lard into it1 and roll up again4 ,if the dough be good the crust will be light4 ,richer ,crust4 ,for #b lbs4 of flour1 break in pieces #a lb4 washed salt butter1 rub it in the flour1 wet it up with the yolks of #c eggs well beaten1 and mixed in from to a whole pint of spring water4 ,roll the paste out thin1 double it1 and roll out again2 repeat this three times1 and it is ready4 ,an ,elegant ,crust4 ,wash lb4 of very good butter1 and melt it carefully1 so that it do not oil1 let it cool1 and stir into it an egg well beaten3 mix this into lb4 of very fine well dried flour4 ,it should not be a stiff paste1 and must be rolled out thin4 #bbi;,a ,flaky ,crust4 ,wet #a lb4 of well dried flour1 with as much water as will make it into a stiff dough4 ,roll it out1 and stick bits of butter over4 lb4 of butter should be divided in #c1 and rolled in at three different times4 ,puff ,paste4 ,weigh an equal quantity of fine flour1 and fresh1 or well washed salt butter3 crumble one third part of the butter into the flour1 mix well together1 and wet it with cold water to make it into dough4 ,dust some dry flour over the pasteboard1 and work the dough well1 with your hands1 into a stiff paste2 then roll out thin1 and stick little bits of butter into it1 sprinkle flour lightly over1 fold the paste1 roll out again2 stick in more butter1 fold up again1 and repeat the same till all the butter is used4 ,lay a wet cloth in folds over1 till you use it4 ,another4--,rub lb4 fresh butter into #a lb4 fine flour1 with the yolks of #b eggs beaten1 and some finely sifted sugar3 rub all together very smoothly1 wet with cold water1 and work it into a stiff paste4 ,crisp ,paste4 ,rub lb4 butter into #a lb4 flour1 add #b table-spoonsful of sifted loaf sugar1 and the yolks of #c eggs1 work it well with a horn spoon1 roll it out very thin1 touching it as little as possible4 ,a ,good ,light ,crust4 ,rub a piece of butter the size of an egg1 the same of lard1 and soda to lie on a shilling1 into #a lb4 flour2 mix it into a stiff paste with #a egg and a little water2 roll it out #c times1 spread lightly1 once with butter1 and twice with lard4 ,short ,crust not ,rich4 ,rub into #a lb4 of flour1 #f oz4 butter1 #b oz4 sifted white sugar1 and the yolks of #b eggs mixed with a little cream or new milk4 ,to make it richer1 use more butter and perfume #bcjthe paste with orange or rose water1 or flavour with lemon juice4 ,the butter must all be crumbled into the flour before it is wetted2 the less it is rolled the better4 ,a ,nice ,crust for ,preserved ,fruits1 ,cheesecakes1 c4 ,beat lb4 good fresh butter1 in a bason1 with a spoon1 till it becomes cream1 add #b oz4 finely sifted sugar1 and mix in #a lb4 fine flour1 then wet it with the whites of #c eggs well beaten1 and roll out the paste4 ,if not stiff enough1 use more flour and sugar4--,or3 rub together equal quantities of flour and butter1 with a little sifted sugar2 work it into a paste with warm milk1 roll it out thin and line your patty pans4 ,another4--,melt #d oz4 of butter in a saucepan1 with a tea-spoonful of water1 #b oz4 sifted sugar1 and a bit of lemon peel2 when the butter is melted1 take out the lemon peel1 and first dredge a little flour into the liquid1 shake the saucepan1 then put in as much more flour1 with a spoon1 as the butter will take1 keep the saucepan over the fire1 and stir briskly with a wooden spoon4 ,turn it out into another saucepan and let it cool2 then put it over the fire1 and break in1 first #a egg1 stir it well1 then #c more eggs1 and stir well again1 till the paste is ropy4 ,raised ,crust for ,meat ,pies4 ,put of a pint of water and lb4 lard into a saucepan1 set it on the fire2 have ready on the paste-board1 #b lbs4 of flour1 make a hole in the middle1 and when the water in the saucepan boils1 pour it into it1 gently mixing it by degrees with the flour1 with a spoon2 when well mixed1 knead it into a stiff paste4 ,dredge flour on the board1 to prevent the paste from sticking1 continue to roll1 and knead it1 but do not use a rolling-pin4 ,let it stand to cool before you form the crust for the pie1 as follows3 cut out pieces for the bottom and top1 roll them of the proper thickness1 and roll out a piece for the sides2 fix the sides round the bottom pieces1 cement them together with white of egg1 and pinch the bottom crust up round to keep it closed firmly2 then put in the meat and lay on the top crust1 pinching the edges together closely4--,it must be thick in proportion to the size of the pie4 #bca,rice ,paste4 ,mix lb4 rice flour into a stiff paste with the yolk of an egg and milk1 beat it out with a rolling-pin1 and spread bits of butter over1 roll it up1 and spread more butter till you have used lb4 ,this will boil as well as bake4 ,maccaroni ,paste4 ,work #a lb4 flour into a paste with #d eggs2 it will be very stiff2 must be well kneaded1 and then beaten for a long time with a rolling-pin1 to make it smooth2 then roll out very thin1 and cut it in strips4 ,this is rather toilsome than troublesome1 because it is difficult to roll thin enough1 on account of its stiffness2 yet is well worth the trouble1 to those who like maccaroni4 ,it cooks in much less time than that which is bought1 and is much more delicate4 ,meat ,pies4 ,some cooks say that meat should be a little stewed with seasoning1 a piece of butter1 and only a very little water1 before it is put into a pie4--,common meat pies should have a thin under crust2 but the covering must be thick1 or it will be scorched up1 before the meat is cooked4 ,meat pies require a hot1 but not a fierce oven4 ,venison ,pasty4 ,make a stiff paste of #b lbs4 of flour and #a lb4 of butter1 or fresh suet shred finely1 wet it with #d or #e eggs well beaten and mixed in warm water4 ,roll it out several times1 line the sides of the dish1 but not the bottom4--,some cooks marinade or soak the venison for a night1 in ,port wine and seasonings4--,take out all the bones1 season the meat with salt1 pepper1 pounded allspice and mace1 and a little cayenne1 then put it into a stone jar1 and pour over some gravy of the trimmings1 or of mutton or beef2 place the jar in a saucepan of water1 and simmer it over the fire1 or on a hearth two or three hours1 but the meat should not be over done4 ,put it by till the next day2 remove the cake of fat from the top1 lay the meat in alternate pieces of fat #bcb;and lean in a pie dish1 add more seasoning if required1 the gravy1 and pint of ,port or claret2 also a little eschalot or any flavouring vinegar4 ,if the venison want fat1 slices of mutton fat may be substituted4--,the breast is best for a pasty1 but the neck is very good2 also the shoulder if too lean to roast4 ,if any gravy be left have it ready to pour hot into the pasty4 ,beef ,steak ,pie4 ,cut small steaks from the rump3 season1 and roll up as olives1 or lay them flat1 fat and lean mixed1 seasoned with salt1 pepper1 and spices4 ,then put in pint of gravy1 or pint of water1 and a table-spoonful of vinegar4 ,if you have no gravy1 a piece of kidney will enrich the gravy of the beef1 and is a valuable addition to a meat pie4 ,forcemeat in layers between the slices of beef1 or in small balls1 makes this much richer2 if to be eaten cold1 suet must not be used3 some cooks put in a few large oysters also4 ,walnut or mushroom catsup4 ,a good gravy may be poured into the pie1 when baked4 ,pork ,pie4 ,this is generally made in a raised crust1 but in a common pie dish1 with a plain crust1 it is very good4 ,season with pepper and salt4 ,cut all the meat from the bones1 and do not put any water into the pie4 ,pork pie is best cold1 and small ones are made by laying a paste in saucers or small plates1 then the meat2 cover with paste1 turning the two edges up neatly4--,the griskin is best for pies4 ,sausage ,rolls4 ,use sausage meat2 or1 take equal portions of cold roast veal and ham1 or cold fowl and tongue2 chop these very small1 season with a tea-spoonful of powdered sweet herbs and a tea-spoonful of mixed salt and cayenne3 mix well together1 put #c table-spoonsful of the chopped and seasoned meat1 well rolled together1 into enough light paste to cover it1 and bake half an hour in a brisk oven4--,these may be tied in a cloth and boiled2 the crust plainer4 #bcc,mutton ,pie4 ,cut cutlets from the leg1 or chops from the neck or loin1 season with pepper and salt1 and place them in a dish1 fill this with gravy or water1 and1 if you choose1 strew over a very little minced onion or eschalot and parsley1 and cover with a plain crust4--,squab ,pie1 is made of mutton1 and between each layer of meat1 slices of apples1 potatoes1 and shred onions4 ,lamb ,pie4 ,the same as mutton pie2 only being more delicate1 it does not require so much seasoning1 and is best1 made to turn out of patty pans4 ,veal ,pie4 ,cut chops from the neck or breast1 or cutlets from any other part1 season with salt1 pepper1 mace1 nutmeg1 lemon peel1 or what herbs you like1 lay them in the dish2 very thin slices of bacon over them2 pour in a little gravy1 made from the bones or trimmings1 or a little water4 ,forcemeat balls1 hard-boiled yolks of eggs1 scalded sweetbreads1 veal kidneys1 truffles1 morels1 mushrooms1 oysters and thick cream1 may be used to enrich this pie4--,or3 slices of veal1 spread with forcemeat1 and rolled up as olives2 make a hole in the top part of the crust1 and when it comes out of the oven1 pour in some good gravy4--,to be very rich3 put the olives in a dish1 and between and round them1 small forcemeat balls1 hard-boiled yolks of eggs1 pickled cucumbers cut in round pieces1 and pickled mushrooms2 pour in good gravy1 a glass of white wine1 the juice of a lemon1 or lemon and oyster pickle4 ,maccaroni ,pie4 ,swell lb4 in broth or water2 put a thick layer at the bottom of a deep dish1 buttered all round1 then a layer of beef steak cut thin1 or thin slices spread with forcemeat1 and rolled up like olives2 season the beef1 then another layer of maccaroni1 then more beef1 the top layer maccaroni2 pour over gravy or water to fill the dish1 and cover with a thin #bcd;crust1 and bake it4 ,as the maccaroni absorbs the gravy1 there ought to be more to pour in1 when it comes from the oven4 ,a light sprinkling of cheese over each layer of maccaroni is an improvement4 ,this pie may be made of fowl1 or veal and ham4 ,it is excellent4 ,to be eaten hot4--,the white chedder is as good as parmesan cheese4 ,calf's ,head ,pie4 ,clean and soak1 then parboil the head for half an hour1 with part of a knuckle of veal1 or #b shanks of mutton1 in a very little water1 with #b onions1 a bunch of parsley1 and winter savory1 the rind of a lemon1 a few peppercorns1 and #b blades of mace4 ,take it up1 and let it cool1 cut it into neat pieces1 skin and cut the tongue into small bits4 ,boil in the liquor a few chips of isinglass1 till of a strong jelly4 ,spread a layer of thin slices of ham1 or tongue1 at the bottom of a dish1 a layer of the head1 fat and lean assorted1 with forcemeat balls1 hard-boiled yolks of eggs1 and pickled mushrooms3 then strew over salt1 pepper1 nutmeg1 and grated lemon peel2 put another layer of slices of ham1 and so on1 till the dish is nearly full2 pour in as much of the jelly as there is room for1 cover with a crust1 and bake it4 ,good cold only1 and will keep several days4 ,sweetbread ,pie4 ,boil a neck of veal and #b lbs4 gravy beef in #d quarts of water1 with a tea-spoonful of grated nutmeg1 and equal quantities of mace and cayenne1 and a tea-spoonful of salt2 simmer this till it is reduced to pint1 and strain it off4 ,put a good puff paste round your dish2 put in #f sweetbreads1 stuffed with green truffles1 and #ab oysters with their liquor 7omit either or both1 as you choose72 but take care that the fish and meat are distributed2 then fill the dish with the gravy1 put on the top crust1 and bake1 in a quick oven1 an hour and a quarter4 ,to be eaten hot4 ,pigeon1 ,rook1 or ,moorfowl ,pie4 ,season them inside with salt and pepper1 and put in each a bit of butter1 rolled in flour4 7,some parboil the livers1 minced with parsley1 and put them inside also47 ,lay a beef #bcesteak 7some stew it first7 at the bottom of the dish1 or veal cutlets1 seasoned1 and thin slices of bacon2 put in the pigeons1 the gizzards1 yolks of hard-boiled eggs 7forcemeat balls1 if you like71 and enough water to make gravy4 ,cover with a puff paste1 and bake it4 ,some cooks cut up the pigeons1 and use no beef steak1 as they say that the pigeons1 if cut up1 will produce a sufficiency of gravy4 ,port and white wine may be added2 also catsups1 sauces1 and mushroom powder4--,rooks must be skinned2 the back-bone cut out4--,moorfowl pie must not be over-baked3 when done1 you may pour in a hot sauce of melted butter1 lemon juice1 and a glass of claret4 ,hare ,pie4 ,cut up a leveret1 and season it well2 to be very rich1 have relishing forcemeat balls1 and hard-boiled yolks of eggs1 to mix with the meat in the dish4 ,put plenty of butter1 rolled in flour1 and some water1 and cover with a paste4 ,this pie will require long soaking1 as the meat is solid2 but1 unless it be a leveret1 much the best way is1 to stew the hare first1 like venison for pasty4 ,chicken1 or ,rabbit ,pie4 ,cut up the chickens1 season each joint with salt1 white pepper1 mace1 and nutmeg1 lay them in the dish1 with slices of ham or bacon1 a few bits of butter1 rolled in flour1 and a little water1 cover with a crust1 and bake it4 ,this pie may be made richer1 by putting veal cutlets or veal udder1 at the bottom of the dish1 adding forcemeat balls and yolks of hard-boiled eggs2 also a good jelly gravy1 seasoned with peppercorns1 onions1 and parsley1 and poured over the chickens before the pie is baked4 ,mushrooms are an improvement4 ,forcemeat for rabbit may be made of the livers1 suet1 anchovies1 eschalot1 onion1 salt1 and pepper4 ,goose ,pie4 ,bone1 then season well1 a goose1 and a large fowl2 stuff the fowl with the following forcemeat3 #b oz4 grated ham1 the same of veal and suet1 a little parsley1 salt1 pepper1 #bcf;and #b eggs to bind it4 ,place the fowl within the goose1 and put that into a raised crust2 fill up round with slices of tongue1 or pigeons1 game1 and forcemeat2 put pieces of butter1 rolled in flour1 over all1 and cover with a crust4 ,bake it three hours4 ,giblet ,pie4 ,stew the giblets in broth1 with peppercorns1 onions1 and parsley4 ,when quite tender1 take them up1 to get cold1 then divide1 and lay them1 on a well-seasoned beef steak1 in a pie dish1 and the liquor in which they were stewed1 and cover with a plain crust4 ,when done1 pour in a tea-cupful of cream4 ,partridge1 also ,perigord ,pie4 ,made the same as pigeon pie4--,or3 instead of the steak 7some use veal71 at the bottom of the dish1 spread a thick layer of forcemeat1 put in the partridges1 bits of butter rolled in flour1 and a few scalded button mushrooms1 or a table-spoonful of catsup4 ,cover with a good crust1 and bake 7if #d partridges71 an hour4--,perigord ,pie3 ,singe and truss #f partridges1 lard1 season highly1 and stuff them with a forcemeat made of #b lbs4 of truffles 7brushed1 washed1 and peeled71 the livers of the partridges1 and a piece of veal udder parboiled2 season with salt1 pepper1 spices1 minced onion and parsley1 all pounded2 put a little into each partridge1 and fill up with whole truffles2 line a raised crust with thin slices of bacon and forcemeat1 put in the partridges1 cover the pie1 and bake it4 ,pheasant ,pie4 ,cut off the heads of two pheasants1 bone and stuff them1 with the livers1 bread-crumbs1 lemon peel1 ham1 veal1 suet1 anchovies1 mace1 pepper1 salt1 mushroom powder1 and a little eschalot2 stew them in good gravy a few minutes1 then put them into a baking dish1 with some balls of the forcemeat and pickled mushrooms2 fill up with good gravy1 flavoured with lemon1 oyster1 and mushroom pickle1 a table-spoonful of brandy1 and the same of camp sauce4 #bcg;,cover with puff paste1 and bake it4 ,good either hot or cold4 ,sea ,pie4 ,cut up a fowl or two1 and thin slices of salt beef1 the latter soaked in lukewarm water4 ,make a good paste of half flour and half mashed potatoes1 with butter1 lard1 or dripping2 roll out thin1 put a layer at the bottom of a deep tin baking dish1 then a layer of fowl and beef1 season with pepper1 salt1 and a little shred onion2 then another layer of paste1 and one of meat1 till the dish is nearly full1 fill up with cold water1 and bake it2 when done1 turn it out and serve quite hot4--,or3 slices of bacon1 and no beef4 ,parsley ,pie4 ,this may be made of veal1 fowl1 or calf's feet1 but the latter partly cooked first2 scald a cullender full of fresh parsley in milk1 drain it1 season it with salt1 pepper1 and nutmeg1 add a tea-spoonful of broth1 and pour it into a pie dish1 over the meat4 ,when baked1 pour in pint of scalded cream4 ,herb ,pie4 ,one handful of spinach1 and of parsley1 #b small lettuces1 a very little mustard and cress1 and a few white beet leaves2 wash1 then parboil them1 drain1 press out the water1 mix with a little salt1 cut them small1 and lay them in a dish3 pour over a batter of flour1 #b eggs1 a pint of cream1 and pint of milk3 cover with a rich crust and bake it4 ,fish ,pie4 ,the fish should be boiled first2 indeed1 the remains of the previous day's dinner may answer the purpose4 ,as any and every sort of fish is good in pies1 one receipt will do for all1 leaving it to the taste of the cook to enrich or flavour it4--,if ,turbot1 cut the fish in slices1 put a layer in the dish1 strew over a mixture of pepper1 salt1 pounded mace1 allspice1 and little bits of butter1 then a layer of fish1 then of the seasoning and butter1 till the dish is full4 ,having saved some of the liquor in which it was boiled1 #bchput it on to boil again1 with all the skin and trimmings of the fish1 strain and pour this into the dish for gravy4 ,lay a puff paste over1 and bake in a slow oven half an hour4 ,cod ,sounds must be washed well1 then soak several hours1 and lay them in a cloth to dry4 ,put into a stew-pan #b oz4 fresh butter1 and half an onion sliced1 brown these1 and add a table-spoonful of flour rubbed into a small piece of butter1 and pint boiling water2 let it boil up1 put in about #h cod sounds1 season with pepper1 the juice of a lemon1 and essence of anchovies1 stir it a few minutes over the fire1 put it in a pie-dish1 cover with a light paste1 and bake it an hour4--,another and richer3 ,cut the fish into fillets2 season them with pounded mace1 pepper1 cayenne1 and salt2 or1 if whitings1 eels1 trout1 or any fish that will admit of it1 do not cut them up1 but season the inside1 and turn the fish round1 fastening with a thread4 ,have some good fish stock1 warm it1 add seasoning1 and any catsup you like4 ,if you wish it to be very rich1 line the dish with fish forcemeat1 lay some bits of butter at the bottom1 put a thick layer of the fish1 then strew over chopped shrimps1 prawns1 or oysters1 then the rest of the fish1 strain the stock over it1 enough for gravy1 cover with a light puff paste1 and bake it4 ,lobster ,pie4 ,this is a rich compound1 at its very plainest1 and may be made very rich indeed4 ,parboil #a1 #b1 or #c1 according to the size of your dish4 ,take out all the meat1 cut it in pieces1 and lay them in the dish1 in alternate layers1 with oysters cut in two1 and bread-crumbs1 moisten with essence of anchovies4 ,whilst you are doing this1 let all the shells and the spawn of the lobster be stewed in half water and half vinegar3 add mace and cayenne2 when done1 strain it2 add wine and catsup1 boil it up1 and pour over the lobster4 ,lay a light puff paste over1 and bake it4 ,herring1 ,eel1 or ,mackerel ,pie4 ,skin eels1 and cut them in pieces #b inches long4 ,season highly1 and put a little vinegar into the sauce4 ,this1 and all fish pies1 may be baked open1 with a paste edging4 #bci,shrimp and ,prawn ,pie4 ,having picked1 put them into little shallow dishes1 strew bits of butter over1 season as you like1 but allspice and chili vinegar should form a part1 white wine1 also #b anchovies1 if you like4 ,cover with a puff paste4 ,salt ,fish ,pie4 ,soak the fish a night4 ,boil it till tender1 take off the skin1 and take out the bones4 ,if the fish be good1 it will be in layers1 lay them on a fish drainer to cool4 ,boil #e eggs hard1 cut them with #b onions1 and #b potatoes in slices2 put a layer at the bottom of a pie dish1 season with pepper and made mustard1 then a layer of fish1 season that1 another layer of the mixture1 and so on till the dish be full2 lay some bits of butter on the top1 pour in a tea-cupful of water1 with a tea-spoonful of essence of anchovy1 and of catsup and oyster pickle4 ,cover with a puff paste1 and bake it an hour4--,the sauces appropriate to fish1 are suitable to fish pies4 ,fresh ,cod ,pie4--,salt a piece of the middle of a fish1 one night2 wash1 dry1 and season it with pepper1 salt1 and nutmeg2 lay it in a deep pie dish1 with some oysters1 put bits of butter on it1 pour in some good broth1 and cover with a crust4 ,when done1 pour in a pint of hot cream1 with a bit of butter rolled in flour1 nutmeg1 and grated lemon peel4 ,patties4 ,these are convenient for a side dish at dinner1 or a principal one at supper or luncheon4 ,an expert cook may contrive to reserve meat or fish1 when cooking a large dinner1 to provide a dish of patties4 ,the compound must be very nicely minced1 suitably seasoned1 and sent to table in baked paste2 or fried in balls1 for a garnish4 ,crust for ,savoury ,patties4 ,if you can1 get from the pastry-cook empty puff patties1 it will save you trouble2 if not1 make a thin puff paste1 and line the patty pans2 cut out the tops1 on white paper1 with a thin stamp1 and mark them neatly2 put a piece of soft #bdjpaper crumpled1 in the middle of the lined patty pan1 to support the top2 put it on and bake them4 ,prepare the mince1 and when the patties are baked enough1 lift off the top1 put the mince in 7not so much as to run over the edges71 and lay the top on4 ,chicken1 or ,turkey and ,ham1 or ,veal ,patties4 ,mince very finely1 the breast1 or other white parts of cold chicken1 fowl1 turkey1 or roast veal1 and about half the quantity of lean ham1 or tongue4 ,have a little delicate gravy1 or jelly of roast veal or lamb1 thicken it with butter1 rolled in flour1 add pepper1 salt1 cayenne1 and lemon juice2 put the mince in1 and stir it over the fire till quite hot1 and fill the baked patties with this quite hot4 ,a few oysters may be minced with the meat4 ,rabbit and ,hare ,patties4 ,mince the best parts with a little mutton suet4 ,thicken a little good gravy1 and season with salt1 pepper1 cayenne1 nutmeg1 mace1 lemon peel1 and ,port wine1 also the stuffing that may be left of the hare or rabbit2 heat the mince in it1 and fill patties1 as above4 ,beef ,patties4 ,mince a piece of tender1 underdone meat1 with a little of the firm fat2 season with salt1 pepper1 onion1 a chopped anchovy1 and a very little chili or eschalot vinegar2 warm it in gravy1 and finish1 like other patties4 ,oyster ,patties4 ,beard and wash in their own liquor1 some fresh oysters2 strain the liquor1 and if of #ab1 put to it #a oz4 butter rolled in flour1 with the oysters cut small1 a little salt1 white pepper1 mace1 nutmeg1 and lemon peel1 add to the whole #a table-spoonful of thick cream2 warm1 and put it hot into the baked patties4--,or3 #b parts of oysters1 prepared as above1 and one part of fresh mushrooms1 cut in dice1 fried in butter1 and stewed in enough gravy to moisten them2 stir the oysters to the mushrooms1 and fill the patties4 #bda,lobster and ,shrimp ,patties4 ,chop finely the meat of the tail and claws of a hen lobster2 pound some of the spawn1 with oz4 of butter1 and a little meat gravy or jelly1 or a table-spoonful of cream2 season with cayenne1 salt1 lemon peel1 and essence of anchovy4 ,gooseberry1 or ,green ,currant ,pie4 ,top and tail fruit enough to fill your dish2 lay a strip of paste round the edge1 put in half the fruit1 then half the sugar1 the rest of the fruit1 more sugar1 and cover with a good puff paste4 ,mark the edges neatly1 and ornament the top4 ,when it comes out of the oven1 sift powdered sugar over4--,first put a little cup in the centre of the dish1 to preserve the juice4 ,rhubarb ,pie4 ,when old and stringy1 peel the skin off1 cut the stalks slantways1 and make it into a pie1 the same as gooseberry3 if young1 do not peel it4--,some like lemon peel in it4 ,red currants1 raspberries1 ripe gooseberries1 cherries1 plums1 all sorts of damsons1 apricots1 and peaches1 make excellent pies2 allow plenty of sugar1 put in a little cup1 and fill the dish high in the middle with fruit4 ,divide the apricots and peaches4 ,green ,apricot ,tart4 ,the fruit should be stewed till tender in a very little water and some sugar2 baked in a pie dish with a covering of puff paste1 and is an excellent tart4 ,apple ,pie4 ,russetings1 ribstone pippins1 and such apples as are a little acid1 are best4 ,pare1 core1 and slice them2 sprinkle sugar between1 as you put them in the dish1 also a little pounded cinnamon and cloves4 ,slices of quince are an improvement1 or quince marmalade1 or candied citron or orange peel4 ,put a strip of paste round the edge of the dish1 and #bdb;cover with a light paste4 ,if they are dry1 put in a little lemon juice1 and a wine-glassful of white wine4 ,green ,codling ,tart4 ,make the pie as directed in the last receipt1 and when it comes out of the oven1 with a sharp knife cut round the crust1 an inch from the edge1 take it off1 and pour over the apples1 a plain or rich custard2 have ready baked on a tin1 some paste leaves1 and stick round the tart2 or else cut the top1 you have taken off1 into lozenges1 or the best shape you can1 and stick them round4 ,in the country1 fresh cream ought to accompany fruit pies4 ,clouted cream is excellent with fruit pies4--,apples1 gooseberries1 and rhubarb stewed1 with sugar enough to sweeten1 are better for children1 than cooked in paste4--,or3 fruit thus prepared1 may be spread on very thin paste1 covered up in turn-overs1 and baked on tins4 ,cranberry ,tart4 ,the cranberries should be stewed first1 with brown sugar1 and a very little water1 then baked in open tarts1 or in patty-pans lined1 and covered with light puff paste4 ,tarts of ,preserved ,fruits4 ,cover patty-pans1 or shallow tins or dishes with light puff paste1 lay the preserve in them1 cover with light bars of paste1 or with paste stars1 leaves1 or flowers4 ,for delicate preserves1 the best way is to bake the paste1 first1 then put in the preserves1 and ornament with leaves baked for the purpose1 on tins4 ,small ,puffs4 ,roll out light paste nearly an inch thick1 cut it in pieces of #e inches wide1 lay preserves on each1 fold it over1 wet the edges1 and pinch them together1 lay these on buttered paper1 and bake them4--,or3 cut the paste into squares1 lozenges1 and leaves1 bake them on tins1 and then lay different preserves on each one1 and arrange them tastefully in a dish4 #bdc,spanish ,puffs4 ,boil the rind of a lemon1 a small stick of cinnamon1 and a bit of butter the size of a nut1 in pint of milk1 strain it1 and set it on the fire in a stew-pan2 when it boils1 stir in #b spoonsful of flour1 and a large table-spoonful of brandy1 take it off1 and rub it well together2 when quite cold1 add #d eggs1 one at a time1 rubbing well all the while2 divide the mixture into tea-spoonsfuls1 or on a plate1 let it stand to grow firm1 then fry in plenty of boiling lard4 ,apple ,puffs4 ,stew the apples1 pulp them through a sieve1 and sweeten with white powdered sugar2 make them as directed for small puffs1 and bake in a quick oven4 ,orange and ,lemon ,puffs4 ,grate the peel of #b ,seville oranges1 or #c lemons1 and mix with it lb4 grated lump sugar4 ,beat up the whites of #d eggs to a solid froth1 put that to the sugar1 beat the whole1 without stopping1 for half an hour1 pour it in little round cakes1 on buttered paper laid on tins1 and bake them in a moderate oven4 ,when cold1 tear off the paper4 ,minced ,pie ,meat4 ,par-roast1 or slightly bake1 about #b lbs4 of lean beef 7some prefer neat's tongue72 when cold1 chop it finely2 chop #b lbs4 beef suet1 also #b lbs4 apples1 peeled and cored1 #a lb4 stoned raisins1 and the same of currants2 mix these together in a pan1 with #a lb4 of good moist sugar1 #b nutmegs1 grated1 #a oz4 salt1 #a oz4 ginger1 oz4 coriander seeds1 oz4 allspice1 oz4 cloves1 the juice of #f lemons and their rinds1 grated1 lb4 candied citron1 the same of candied lemon1 pint of brandy1 and the same of sweet1 ginger1 or ,madeira wine4 ,mix well1 and it will keep some time1 in a cool place4 ,to use it1 stir it1 and add a little more brandy4 ,cover patty pans or shallow dishes with a puff paste1 fill with the mince1 and put a puff paste over3 bake in a moderate oven4--,or3 #a lb4 beef1 #c lbs4 suet1 #c lbs4 raisins1 #d lbs4 currants1 #c lbs4 sugar1 #c lbs4 apples1 the rind of #c lemons1 and the #bdd;juice of #b lbs4 candied lemon2 nutmeg1 ginger1 and pepper to taste4 ,these receipts are both good4 ,a ,bride's ,pie4 ,boil #b calf's feet quite tender1 and chop the meat4 ,chop separately #a lb4 suet and #a lb4 apples1 quite fine2 mix these with the meat1 add lb4 currants1 lb4 raisins 7chopped fine71 oz4 cinnamon1 #b drachms nutmeg1 and mace 7all pounded71 #a oz4 candied citron and lemon peel1 sliced thin1 a wine-glass of brandy1 and of ,madeira4 ,line a tin pan with puff paste1 put in the mince1 cover with a paste1 and ornament it4 ,maigre ,mince ,meat4 ,to #f lbs4 currants add #c lbs4 raisins1 #b oz4 cloves1 #a oz4 mace and #a nutmeg1 #c lbs4 fine powdered sugar1 the rinds of #b lemons1 and #bd sharp apples1 all these ingredients chopped or pounded separately1 and then mixed together2 add a pint of brandy4 ,let it stand a day or two1 and stir it from the bottom once or twice a day4 ,it will keep in a dry place1 for months4 ,add butter or suet1 when you make it into pies1 also citron1 if you like4 ,note4--,mince meat is improved by the currants being plumped in brandy4 ,raisins should be chopped very fine4 #bde;,,chapter ,,xx4 ,,puddings4 ,,practice1 which1 generally speaking1 is every thing in cooking1 will not ensure success in making puddings1 unless the ingredients be good4 ,for pudding crust1 nothing is so good as veal suet finely shred1 though beef suet and beef marrow make light crust4 ,fresh dripping is also very good4 ,lard is not so good1 for either meat or fruit puddings4 ,meat puddings 7or dumplings1 as they are called1 in some of the counties in ,england7 are generally liked1 and are1 either in crust or in batter1 an economical dish1 when made of the trimmings of beef or mutton1 or the coarser parts of meat1 which1 though very good1 would not so well admit of any other species of cooking4 ,the meat should be quite fresh1 and a due mixture of fat and lean4 ,a piece of kidney1 cut in bits1 will enrich the gravy of beef steak or hare pudding4 ,the crust for these puddings should be less rich1 and thicker than for fruit puddings4 ,puddings will not be light unless the flour be fresh1 and dried before the fire4 ,the number of eggs must be regulated by their size1 for a small egg is but half a large one4 ,break them separately into a tea-cup1 and put them into the basin one by one2 by this means you ascertain their freshness before you mix them together1 for if one be the least stale1 it will spoil any number with which it may be mixed4 ,beat them well1 the two parts separately1 and strain them to the other ingredients4 ,butter1 whether salt or fresh1 should be perfectly sweet2 and milk or cream1 if only a little upon the turn1 will render of no avail all the labour that has been bestowed upon either pudding or custard4 ,let all seasoning spices be finely pounded2 currants #bdfwashed1 rubbed dry1 carefully picked1 and laid on a sieve before the fire to plump2 almonds must be blanched1 namely1 covered with hot water1 and then peeled4 ,puddings of both meat and fruit may be boiled in a mould or bason1 but they are lighter in a cloth2 but then the crust must be thicker1 for if it break1 the gravy or juice will be lost4 ,spread the cloth in a cullender1 or bason1 flour it1 lay in the crust1 then the fruit or meat1 put on the top1 and pinch the edges firmly together1 but do not let them be so thick as to form a heavy lump at the bottom1 when the pudding is turned out4 ,pudding cloths should not be washed with soap1 but boiled in wood ashes1 rinsed in clear water1 dried1 and put by in a drawer4 ,when about to use it1 dip the cloth in boiling water1 squeeze dry1 and dredge it with flour4 ,do not put a pudding in the pot till the water boils fast1 and let there be plenty of it2 move the pudding from time to time for the first ten minutes2 and1 as the water diminishes1 put in more1 boiling hot4 ,the water should boil slowly1 and never for a minute cease to boil during the time the pudding is in4 ,when you take it out of the pot1 dip the pudding into cold water for an instant1 and set it in a bowl or cullender1 for two or three minutes2 this will cause it to turn more easily out of the cloth4 ,a pudding in which there is much bread should be tied up loosely1 to allow it to swell4 ,a batter pudding tied tight4 ,batter requires long beating2 mix the milk and eggs by degrees into the flour1 to avoid making it lumpy2 this will be the case sometimes1 and then the batter may be strained2 but such waste may be avoided1 by care in mixing at first4 ,tie meat puddings up tight4 ,more care is necessary in baking than in boiling puddings4 ,they should not be scorched in a too hot1 nor made sodden1 in a too cool oven4 ,it is an improvement to puddings1 custards1 and cakes1 to flavour them with orange flower1 or rose water1 or any of the perfumed distilled waters4 ,paste for ,meat ,puddings4 ,shred lb4 suet and rub it into #a lb4 flour1 sprinkle a little salt1 and wet it into a stiff paste with cold water2 #bdgthen beat it a few minutes with a rolling pin4 ,clarified dripping is not so good1 but more economical4 ,beef ,steak ,pudding4 ,the more tender the steak1 the better1 of course1 the pudding4 ,cut it into pieces half the size of your hand1 season with salt1 pepper1 and grated nutmeg4 ,spread a thin crust in a buttered bason1 or mould2 or a thicker one in a cloth3 put the meat in1 and a little water1 also a wine-glassful of walnut1 the same of oyster catsup1 or #f oysters1 and a table-spoonful of lemon pickle2 cover it with the top crust1 fasten the edges firmly1 and tie it up tightly4 ,finely minced onion may be added4 ,a piece of kidney will enrich the gravy4 ,a beef pudding of #b lbs4 of meat ought to boil gently four hours4 ,hare1 rabbit1 and chicken1 make good puddings1 the same as beef2 slices of ham or bacon are an improvement to the two latter4 ,boil hare pudding as long as beef4 ,dumplings4--,chop beef small1 season well1 and put it into dumplings1 the same as apple dumplings1 and boil one hour4--,sausage meat1 or whole sausages1 skinned1 may be boiled in paste1 and are very good4 ,suet ,pudding and ,dumplings4 ,chop #f oz4 suet very fine1 put it into a basin with #f oz4 flour1 #b oz4 bread-crumbs1 and a tea-spoonful of salt1 stir well together1 and pour in1 by degrees1 enough milk1 or milk and water1 to make it into a light pudding2 put it into a floured cloth1 and boil two hours4 ,for dumplings1 mix the above stiffer1 make it into #f dumplings1 and tie them separately in a cloth2 boil them one hour4 #a or #b eggs are an improvement4 #f oz4 of currants to the above quantity1 make currant dumplings4 ,meat in ,batter4 ,cut the meat into chops or steaks1 put them in a deep dish1 season with pepper and salt1 and fill up the dish with a batter1 made of three eggs1 and #d large table-spoonsful of flour1 to a pint of milk2 then bake it4--,or3 bake the meat #bdhwhole1 and if a large piece1 let it be in the oven half an hour before you pour in the batter1 or else they will be cooked unequally4 ,kidney ,pudding4 ,split and soak #a or #b ox kidneys1 and season well2 line a bason or cloth with a crust1 put them in1 and boil it two hours and a half2 rather less1 if in a cloth4 ,fish ,pudding4 ,pound some slices of whiting in a mortar1 with lb4 butter2 soak slices of #b ,french rolls in cold milk1 beat them up with pepper and salt1 and mix with the fish4 ,boil this1 in a buttered bason1 about an hour and a half4 ,serve melted butter4--,mackerel is made into puddings2 for this follow the directions for beef steak pudding4 ,black ,pudding4 ,they are made of hog's blood4 ,salt1 strain1 and boil it very slowly1 or it will curdle1 with a little milk or broth1 pepper1 salt1 and minced onion2 stir in1 by degrees1 some dried oatmeal and sliced suet2 add what savoury herbs you like1 fill the skins1 and boil them4 ,some put in whole rice or grits 7parboiled71 in place of oatmeal4 ,hog's ,puddings1 ,white4 ,mix lb4 almonds blanched and cut in pieces1 with #a lb4 grated bread1 #b lbs4 beef or mutton suet1 #a lb4 currants1 some cinnamon and mace1 a pint of cream1 the yolks of #e and whites of #b eggs1 some ,lisbon sugar1 lemon peel1 and citron sliced1 and a little orange-flower water4 ,fill the skins rather more than half1 and boil in milk and water4 ,apple ,pudding to ,boil4 ,make a paste in the proportion of #d oz4 suet1 or #b oz4 butter1 lard1 or dripping1 to #h oz4 flour1 and a little salt4 ,some use an egg or two1 others cold water only1 but it should be a stiff paste4 ,line a mould1 bason1 or cloth1 with this paste1 rolled smooth1 put in the apples1 pared1 #bdi;cored1 and sliced2 sweeten with brown sugar1 and flavour with cloves1 cinnamon1 or lemon peel1 as you like4 ,some persons put in #c or #d cloves1 or a small piece of cinnamon1 also lemon peel4 ,green ,apricot ,pudding4 ,the same as the last1 and is delicious4 ,let the crust be delicate1 and use white powdered sugar4 ,roll ,pudding4 ,roll out a paste as directed for apple pudding1 spread jam or any other preserve you like on it1 roll it over1 tie it in a cloth1 and boil it4--,a very nice mixture to spread over paste in place of preserves1 is composed of apples1 currants1 and a very little of mace1 cinnamon1 and sugar4 ,another ,jam ,pudding3 line a bason with a thin paste1 spread a layer of preserve at the bottom1 then a thin paste to cover it1 then a layer of preserve1 and so on1 till the bason is filled1 cover with paste1 pinch it round the edges1 and boil it4 ,apple ,dumplings4 ,peel large apples1 divide them1 take out the cores1 then close them again1 first putting #a clove in each4 ,roll out thin paste1 cut it into as many pieces as you have apples1 and fold each one neatly up2 close the paste safely4 ,tie up each dumpling separately1 very tight1 and boil them an hour4 ,when you take them up1 dip each one into cold water1 stand it in a bason two or three minutes1 and it will turn more easily out of the cloth4 ,green currants1 ripe currants1 and raspberries1 gooseberries1 cherries1 damsons1 and all the various sorts of plums1 are made into puddings1 the same as apple pudding4 ,plum ,pudding4 ,for this national compound there are many receipts1 and rich plum puddings are all very much alike1 but the following receipts are very good3--,to #f oz4 finely shred beef #bejsuet1 add #b oz4 flour1 #d oz4 stoned raisins1 #d oz4 well picked and plumped currants1 pounded allspice1 cinnamon1 nutmeg1 and sugar to taste1 and a tea-spoonsful of salt2 mix these ingredients well1 and wet them with #c eggs well beaten1 and as much milk as is required to mix it into a rather stiff pudding4 ,you may add a wine-glassful of brandy1 or #b of sweet white wine2 indeed1 brandy is rarely omitted2 some prefer the flavour of orange flower or rose-water4 ,this pudding may be made richer by the addition of #a oz4 candied lemon peel1 and oz4 citron4 ,it should boil at least four hours4--,or3 lb4 of slices of stale bread1 pour pint of boiling milk over1 and cover close for fifteen or twenty minutes2 beat this up with lb4 suet1 lb4 raisins1 and the same of currants1 all chopped fine2 add #b table-spoonsful of flour1 #c eggs1 a little salt1 and as much milk as is required4 ,this may be either boiled or baked4--,or3 to lb4 currants1 lb4 raisins1 and lb4 suet1 add lb4 bread-crumbs1 #f eggs1 a wine-glassful of brandy1 a tea-cupful of fine sugar1 a nutmeg grated1 and as much candied orange or lemon peel as you like3 mix well1 and boil three hours4 ,no other liquid is required4 ,a ,christmas ,pudding4 ,to #a lb4 suet add #a lb4 flour1 #a lb4 raisins1 #a lb4 currants 7chopped fine71 #d oz4 bread-crumbs1 #b table-spoonsful sugar1 #a of grated lemon peel1 a blade of mace1 a nutmeg1 a tea-spoonful of ginger1 and #f eggs well beaten4 ,mix well and boil five hours4 ,marrow ,pudding4 ,pour a quart of boiling milk over a large breakfast-cupful of stale crumbs1 and cover a plate over4 ,shred lb4 fresh marrow1 mix with it #b oz4 raisins1 #b oz4 currants1 and beat them up with the soaked bread2 sweeten to your taste1 add a tea-spoonful of cinnamon powder1 and a very little nutmeg4 ,lay a puff paste round the edge of a shallow pudding dish1 and pour the pudding in4 ,bake from twenty-five minutes to half an hour4 ,you may add lemon peel1 a wine-glassful of brandy1 some almonds blanched and slit2 also candied citron and lemon peel4 #bea,sauce for ,plum ,pudding4 ,melt good fresh butter1 thicken it1 and stir in by degrees1 a wine-glassful of white wine1 the same of brandy or old rum2 sweeten to your taste1 and add grated lemon peel and cinnamon4 ,a ,store ,pudding ,sauce4--,to pint brandy1 and #a pint sherry1 add #a oz4 thinly pared lemon peel1 and oz4 mace2 infuse these two or three weeks1 then strain and bottle it4 ,add as much as you like to thick melted butter1 and sweeten to taste4 ,french ,plum ,pudding4 ,mix #f oz4 suet1 #g oz4 grated bread1 #b oz4 sugar1 #c eggs1 a coffee-cupful of milk1 a table-spoonful ratafia1 or #b of rum1 and lb4 ,french plums2 let it stand two hours1 stir well again1 and boil it in a mould1 two hours4 ,plum ,pudding of ,indian ,corn ,flour4 ,to #a lb4 corn flour add lb4 shred suet1 and what currants1 raisins1 and spices you choose2 mix the whole well together1 with a pint of water1 and boil the pudding in a cloth three hours4 ,maigre ,plum ,pudding4 ,simmer in pint milk1 #b blades mace1 and a bit of lemon peel1 for ten minutes2 strain into a basin1 to cool4 ,beat #c eggs1 with #c oz4 lump sugar1 of a nutmeg grated1 and #c oz4 flour2 beat well together1 and add the milk by degrees2 then put in #c oz4 fresh butter1 #b or #c oz4 bread-crumbs1 #b oz4 currants1 and #b oz4 raisins2 stir all well together4 ,boil it in a mould two hours and a half4 ,serve melted butter sweetened1 and flavoured with brandy4 ,bread ,pudding4 ,pour a pint of boiling new milk over a breakfast-cupful of stale bread-crumbs1 cover till cold1 then beat them with a spoon2 add #b oz4 currants1 or a few cut raisins1 a little sugar1 cinnamon1 nutmeg1 and #c or #d eggs1 well beaten2 beat well together1 and either boil in a buttered mould1 or #beb;bake in a dish4 ,it may be enriched by candied citron1 or lemon peel1 and flavoured with orange flower or rose water4 ,this may be baked in little cups1 turned out into a dish1 and served with sweet sauce4 ,brown ,bread ,pudding4--,grate lb4 stale brown bread1 and mix it with lb4 shred suet1 and lb4 currants2 sugar and nutmeg to taste1 #d eggs1 #a table-spoonful of brandy1 and #b of cream4 ,boil it three hours1 and serve with sweet sauce4 ,sweet ,sauce4 ,flavour thick melted butter with cinnamon and grated lemon peel1 sweeten to taste1 add #a or #b wine-glassfuls of white wine4--,or3 sweeten some thin cream1 put in a little piece of butter1 heat it1 then flavour with cinnamon or lemon peel1 and white wine2 pour it hot over the pudding1 or serve in a tureen4--,or3 break a stick of cinnamon into bits1 boil it ten minutes1 in water enough to cover it1 add pint of white wine1 #b table-spoonsful of powdered sugar1 and boil it up1 strain1 and pour over the pudding4 ,bread and ,butter ,pudding4 ,lay thin slices of stale bread and butter in a pudding dish1 sprinkle currants over1 then another layer of bread and butter1 and so on till the dish is full to about an inch2 pour over an unboiled custard 7#c eggs to a pint of milk71 sweeten to taste1 soak it an hour1 and bake half an hour4 ,custard ,pudding4 ,boil a stick of cinnamon and a roll of lemon peel1 in a pint of new milk1 or cream1 and set it by to cool4 ,beat #e eggs1 pour the milk to them1 sweeten to taste1 and bake in a dish lined with puff paste twenty minutes4 ,you may add a wine-glassful of brandy4 ,to ,boil4--,prepare a mould as follows2 put into it enough powdered sugar1 to cover it1 set it on the stove for the sugar to melt1 and take care that the syrup cover the whole inside of the mould2 grate lemon peel over the sugar1 and pour the above mixture of milk or cream and eggs into it2 tie a cloth over1 and put instantly into boiling water1 and boil it half an hour4 ,turn it out1 and garnish with preserves4 ,these puddings are good1 hot or cold4 #bec,little ,puddings4 ,grate a penny loaf1 and mix well with a handful of currants1 a very little fresh butter1 nutmeg1 and the yolk of an egg2 make it into little balls1 flour them1 tie separately in a cloth1 and boil them half an hour4 ,serve quite hot1 with wine sauce4 ,an ,excellent ,pudding4 ,boil a bit of cinnamon in a pint of milk1 pour it over thin slices of ,french roll1 or an equal quantity of rusks1 cover with a plate to cool2 beat it quite smooth with #f oz4 shred suet1 lb4 currants1 #c eggs beaten1 and a little brandy1 old rum1 or orange-flower water4 ,bake an hour4 ,oatmeal ,pudding4 ,steep the oatmeal all night in milk4 ,pour off the milk1 and stir into the meal some cream1 currants1 spice1 sugar1 or salt1 to your taste1 and #c or #d eggs2 or1 if no cream1 use more eggs4 ,stir well1 and boil it in a basin an hour4 ,pour melted butter1 sweetened1 over it4 ,batter ,pudding4 ,beat #d eggs and mix them smoothly1 with #d table-spoonsful of flour1 then stir in by degrees1 #a pint of new milk1 beat it well1 add a tea-spoonful of salt1 and boil in a mould an hour1 or bake it half an hour4--,black ,cap ,pudding is made in the same way1 with the addition of #c oz4 currants2 these will fall to the bottom of the basin1 and form a black cap when the pudding is turned out4--,batter ,pudding with ,fruit is made as follows3 pare1 core1 and divide1 #h large apples1 put them in a deep pudding dish1 pour a batter over1 and bake it4--,cherries1 plums1 damsons1 and most sorts of fruit1 make nice puddings in this way4--,serve sweet sauce with batter puddings4--,or3 raspberry vinegar1 such as is made at home1 clear1 and possessing the flavour of the fruit4 ,yorkshire ,pudding4 ,this is batter1 the same as the last receipt1 baked1 and #bed;eaten with roast meat2 but in some houses it is not baked1 but cooked under the meat thus3 pour it into a shallow tin pan1 put it under roasting meat1 and stir till it begins to settle4 ,after one or two trials a cook will know when to put the pudding under the meat1 for that must depend upon the size of the joint1 as it ought to go to table as soon as it is done1 or it will be heavy4 ,they are much lighter not turned4 ,the fat will require to be poured off1 once or twice4 ,potato ,puddings4 ,boil in a quart of milk1 a bit of lemon peel1 and some nutmeg4 ,rub smooth1 in a little cold milk1 #d table-spoonsful of potato flour1 and stir it1 by degrees1 into the hot milk2 when cool1 add sugar1 and #c or #d eggs1 or more as you like1 put it into a dish1 and bake an hour4 ,add brandy or orange-flower water4 ,carrot ,pudding4 ,mix lb4 grated raw carrot with lb4 grated bread1 and stir these into a pint of thick cream and the yolks of #h eggs well beaten1 then stir in lb4 fresh butter1 melted1 #c spoonsful of orange-flower water1 a wine-glassful of brandy1 a nutmeg grated1 and sugar to your taste2 stir all well together1 and if too thick1 add a very little new milk1 pour it into a dish lined with paste and bake it an hour4 ,hasty ,pudding4 ,beat the yolk of an egg into pint new milk with a little salt1 stir this by degrees into #c table-spoonsful of flour1 and beat it to a smooth batter4 ,set #a pint of milk on the fire2 when scalding hot pour in the batter1 keep stirring that it may be smooth and not burn3 let it thicken1 but not boil4 ,serve it directly4 ,buttermilk ,pudding4 ,use fresh buttermilk1 and make the same as batter pudding1 but without eggs4 ,this is very good1 with roast meat4--,or3 warm #c quarts of milk with a quart of #bee;buttermilk1 then pour it through a sieve2 when the curd is dry1 pound it with lb4 sugar1 the peel of a lemon boiled till tender1 the crumb of a roll1 #f bitter almonds1 #d oz4 butter1 the yolks of #e and whites of #c eggs1 a tea-cupful of good cream1 a wine-glassful of sweet wine and of brandy2 mix well1 and bake in small cups1 well buttered4 ,serve quite hot1 with sweet sauce4 ,save-all ,pudding4 ,put scraps of bread1 or dry pieces of home-made cake1 into a saucepan1 with milk according to the quantity of bread2 when it boils1 beat the bread smooth1 add #c eggs1 sugar1 nutmeg1 ginger1 and lemon peel2 put it into a buttered dish1 and strew over the top #b oz4 shred suet1 or butter4 ,bake or boil it three quarters of an hour4 ,currants or raisins are an improvement4 ,camp ,puddings4 ,melt lb4 butter in pint of water1 with a little salt1 sugar to your taste1 and grated lemon peel4 ,when melted1 stir in lb4 flour1 and when nearly cold1 add #c eggs well beaten4 ,bake in cups twenty minutes1 or fry them in plenty of lard4 ,pretty ,puddings4 ,a pint of cream1 or new milk1 #d eggs 7leave out #b whites71 a nutmeg grated1 the pulp of #b large apples 7boiled71 lb4 butter melted1 and a tea-cupful of grated bread4 ,beat it well together1 sweeten to your taste1 and bake it4 ,nursery ,pudding4 ,cut the crumb of a twopenny loaf in slices1 pour on it a quart of boiling milk1 cover close for ten minutes2 beat it and stir in lb4 fresh butter1 #d eggs1 a little nutmeg1 and sugar4 ,bake in patty-pans1 or in a dish1 half an hour4 ,arrow ,root ,pudding4 ,rub #b dessert-spoonsful of arrow root quite smooth in a little cold milk1 pour upon it by degrees1 stirring all the #beftime1 a pint of scalded new milk2 put it on the fire a few minutes to thicken1 but not boil2 stir carefully1 or it will be lumpy4 ,when cold add sugar1 and #c yolks of eggs4 ,boil1 or bake it half an hour4 ,ground ,rice ,pudding4 ,mix #b oz4 ground rice with pint of cold milk2 scald #a pint of new milk1 and pour the rice and milk into it1 stirring over the fire till it thickens3 let it cool1 then add #e eggs well beaten1 #f oz4 of powdered sugar1 nutmeg1 and a spoonful of orange-flower water1 stir all well together1 and bake in a dish1 with a paste border1 half an hour4 ,currants may be added4 ,it may be boiled in a mould1 an hour4 ,indian corn flour makes good puddings the same way2 and there are preparations of ,indian corn1 such as soujie1 semolina1 and golden polenta1 which may be dressed in the same way4 ,semolina ,pudding4 ,mix #b oz4 of semolina quite smooth1 with a little cold milk1 then pour over it a pint of boiled milk1 and sweeten to your taste1 then put it into a saucepan1 and keep stirring till it boils1 take it off the fire1 and stir till only lukewarm2 add a slice of butter1 the yolks of #d eggs1 the juice of a lemon1 and a wine-glassful of brandy4 ,bake in a dish lined with paste1 half an hour4 ,indian ,corn ,mush4 ,the same thing as oatmeal porridge1 but made of ,indian corn meal4 ,boil #b quarts of water with a little salt1 and mix it1 by degrees1 into #a lb4 corn meal2 boil very gently three quarters of an hour1 stirring all the time1 that the meal may not adhere to the bottom of the saucepan1 and burn4 ,hommony4 ,boil one third of a pound of ,indian meal in water to cover it1 for twenty minutes1 or until nearly all the water is wasted2 it must be like thick paste4 ,put a piece of butter the size of a walnut into a vegetable dish1 pour in the hommony1 #beg;and serve it1 like mashed turnips4 ,dip your spoon in the middle when you help it4 ,in some parts of ,america1 what they call hommony is made of the cracked corn3 and if so1 it must be something of the same kind as our peas-pudding1 but not boiled in a cloth4 ,polenta4 ,the best thing to prepare this in1 is a three legged iron pot1 hung over the fire4 ,let the fire be hot1 and also blazing1 if possible4 ,to a quart of water1 when it boils1 put in a little salt1 then add #ab oz4 of meal1 but be careful to do it in the following manner3 while the water is boiling stir in half the meal first1 but be sure to stir quickly all the time1 or it may be lumpy1 then you may put in the remainder at once1 but keep stirring constantly4 ,when it has been on the fire a quarter of an hour1 cease to stir1 take the pot off the fire and set it on the floor for two minutes1 then put it on the fire again1 and you will see the polenta first rise in a great puff1 then break and fall2 as soon as you perceive this1 take it off the fire1 and turn it out into a dish2 it ought to come out quite clean1 not leaving a particle adhering to the pot1 else there has been some fault in the boiling4 ,it is stirred with a long stick1 thicker at one end than the other4 ,of this the ,italians make an endless variety of dishes1 some of which are the following3 the most simple mode of dressing the polenta is thus3 pour it from the boiling into a bowl1 when cold turn it out2 take a coarse thread in your two hands1 put it on the side of the polenta away from you1 draw the thread towards you1 and you will find that it cuts a clean slice of polenta off1 continue till you have cut it all into slices1 and then you may dress them in different ways3 the commonest is to cut the slices thick and brown them on a gridiron4 ,whole ,rice ,pudding4 ,rice should be soaked an hour in cold water4 ,wash well1 and pick1 a tea-cupful of good rice1 boil it slowly ten minutes1 in a little water1 pour that off1 and pour over the rice #a pint of new milk2 let the milk boil up1 pour it into a deep dish1 stir in a bit of butter1 sugar to your taste1 a little pounded cinnamon1 and grated lemon peel2 #beh;bake it1 and it will be a good plain pudding4 ,this is made richer by adding to the rice and milk1 when poured into the dish1 some sliced suet1 and raisins1 or candied peel1 also #c or #d eggs4--,or3 apples pared1 cored1 and sliced1 spread at the bottom of the dish1 the rice and milk poured over them4--,little rice puddings are made by boiling the rice 7after it has been parboiled in water7 in a pint of cream1 with a bit of butter2 let it get quite cold1 then mix with it the yolks of #f eggs1 sugar1 lemon peel1 and cinnamon2 butter some little cups1 lay slices of candied citron1 or lemon1 at the bottom1 fill up with rice1 bake1 turn them out in a dish1 and pour sweet sauce round4 ,ratafia is an improvement4 ,rice ,pudding to ,boil4 ,wash and pick lb4 of rice1 tie it in a cloth1 leaving room to swell1 boil it two hours4 ,turn it out in a dish1 pour melted butter and sifted sugar over4--,or3 apples sliced may be mixed with the rice when it is put into the pudding cloth4--,or3 boil lb4 of rice in #a pint of milk till tender1 then mix with it lb4 suet1 and the same of currants and raisins chopped1 #c eggs1 #a table-spoonful of sugar1 the same of brandy1 a little nutmeg and lemon peel2 beat well1 put #b table-spoonsful of flour to bind it1 and boil in a mould or bason three hours4 ,snow ,balls4 ,boil lb4 whole rice tender in water1 with a large piece of lemon peel2 drain off the water4 ,pare and core #d large apples4 ,divide the rice into equal parts1 roll out each one1 put an apple in1 cover with the rice1 and tie each one tightly up in a cloth1 and boil half an hour4 ,pour pudding sauce round4 ,buxton ,pudding4 ,boil #a pint new milk2 rub smoothly with a little cold milk1 #b table-spoonsful of flour1 and mix it by degrees to the boiled milk1 and set it over the fire1 let it boil five minutes1 then cool2 stir in #d oz4 melted butter1 #e eggs1 #f oz4 lump sugar1 and the rind of a lemon grated4 ,bake half an hour4 #bei,vermicelli ,pudding4 ,boil #a pint of new milk1 put to it #d oz4 fine vermicelli1 boil them together till the latter is cooked2 add lb4 butter2 the yolks of #d eggs1 lb4 sugar1 a little cinnamon1 nutmeg1 and lemon peel grated4 ,boil in a bason2 or bake twenty minutes4 ,cream is an improvement4 ,sago1 or ,tapioca ,pudding4 ,wash it in several waters1 then soak it an hour4 ,boil #e table-spoonsful in a quart of new milk1 with sugar1 cinnamon1 lemon peel and nutmeg1 to taste2 when cold add #d eggs1 bake it in a dish with a paste border1 in a slow oven4 ,some prefer the prepared sago powder4 ,pearl ,barley ,pudding4 ,wash #c table-spoonsful of pearl barley in cold water1 then boil it two hours or till quite soft1 in a quart of milk1 then beat in #b eggs1 some sugar1 and #c drops of essence of lemon3 bake it in a pie dish4 ,millet ,pudding4 ,wash #d oz4 of the seeds1 pour on them #a pint of boiling milk1 add #b oz4 butter1 a little sugar1 ginger1 and nutmeg2 cover with a plate1 and let it remain till cold1 then stir in #c eggs3 boil or bake it4 ,maccaroni ,pudding4 ,simmer #c oz4 pipe maccaroni in #a pint of milk1 and a little salt1 till tender4 7,or3 simmer it in water1 pour that off1 then put the hot milk to the maccaroni47 ,let it cool1 add the yolks of #d eggs1 a little nutmeg1 cinnamon1 powdered sugar1 and a table-spoonful of almond-flower water1 and bake it4--,or3 to make it richer1 put a layer of any preserve in the centre of the maccaroni4 ,lay a paste round the edge of the dish4--,or3 simmer #f oz4 maccaroni till tender1 pour the water off1 and let the maccaroni cool4 ,beat the yolks of #f eggs1 the whites of #c1 and stir them into pint of good cream1 with a very little salt and pepper4 #bfj,skin and mince the breast of a cold fowl1 with half its quantity of lean ham2 grate #a oz4 parmesan over the mince1 and mix it with all the rest2 then pour it into a shape or bason2 boil or steam it4--,excellent4 ,serve a good clear gravy with this4 ,a ,pudding always liked4 ,put lb4 ratafia drops1 #b oz4 jar raisins stoned and slit in two1 #a oz4 sweet almonds slit and blanched1 #a oz4 of citron and candied lemon 7both sliced71 in layers in a deep dish1 and pour over a wine-glassful of sherry and the same of brandy2 pour over a good1 rich1 unboiled custard1 to fill up the dish1 then bake it4 ,cheese ,pudding4 ,grate lb4 of ,cheshire cheese into a table-spoonful of finely grated bread-crumbs1 mix them up with #b eggs1 a tea-cupful of cream1 and the same of oiled butter2 bake in a small dish lined with puff paste4 ,serve this quite hot4 ,ratafia ,pudding4 ,blanch1 and beat to a paste1 in a mortar1 lb4 of sweet1 and oz4 of bitter1 almonds1 with a table-spoonful of orange-flower water2 add #c oz4 of fresh butter1 melted in a wine-glassful of hot cream1 #d eggs1 sugar to taste1 a very little nutmeg1 and a table-spoonful of brandy4 ,bake in a small dish1 or little cups buttered3 serve white wine sauce4 ,staffordshire ,pudding4 ,put into a scale #c eggs in the shells1 take the same weight of butter1 of flour1 and of sugar3 beat the butter to a cream1 then add the flour1 beat it again1 then the sugar and eggs4 ,butter cups1 fill them half full1 and bake twenty minutes in a slow oven4 ,serve in sweet sauce4 ,baked ,almond ,pudding4 ,beat #f oz4 of sweet and #ab bitter almonds to a paste2 mix this with the yolks of #f eggs1 #d oz4 butter1 the grated peel #bfa;and juice of a lemon1 #a pint of cream1 a glass of white wine1 and some sugar4 ,put a paste border round a dish1 pour in the pudding1 and bake it half an hour4 ,wafer ,pudding4 ,melt #a oz4 butter and mix it with a gill of cream2 when this is cold1 work it into #a table-spoonful flour1 and #d eggs1 mix well1 and bake it in saucers1 half an hour4 ,serve with wine sauce4 ,orange ,pudding4 ,grate the rind of a large ,seville orange into a mortar1 put to it #d oz4 fresh butter and #f oz4 finely powdered sugar2 beat well1 and mix in1 gradually1 #h eggs2 have ready soaked in milk #c sponge biscuits1 and mix them to the rest2 beat well1 pour it into a shallow dish1 lined with a rich puff paste1 and bake till the paste is done4--,or3 the yolks of #h1 and whites of #d1 eggs well beaten1 #d table-spoonsful of orange marmalade1 #d oz4 pounded sugar1 #d oz4 fresh butter1 #b oz4 pounded ,naples biscuits1 #b table-spoonsful of cream1 #b of sherry1 and #a of good brandy2 mix all together1 and bake in a dish with a very thin paste4 ,lemon ,pudding4 ,put lb4 fresh butter with lb4 lump sugar into a saucepan1 and stir it over the fire till the sugar is melted1 turn it out to cool2 beat #h eggs1 very well1 add to them the juice of #b1 and the grated peel of #c1 lemons1 and mix these well with the butter and sugar1 also a wine-glassful of brandy2 bake in a dish lined with puff paste1 half an hour4--,or3 boil in several waters the peel of #d large lemons1 and when cold pound it in a mortar with lb4 of lump sugar2 add lb4 fresh butter beaten to a cream1 #f yolks of eggs1 #c whites1 #b table-spoonsful of brandy1 and the juice of #c lemons1 mix well1 and bake in a moderately quick oven2 when done strew sifted sugar over4--,some persons put #b sponge biscuits into the mixture4 ,cabinet or ,brandy ,pudding4 ,line a mould1 first with raisins stoned1 or with dried #bfb;cherries1 then with thin slices of ,french roll1 then with ratafias or maccaroons1 then put in preserved1 or fresh1 fruit as you like1 mixed with sponge1 and what other cakes you choose1 until the mould be full1 sprinkling in at times #b glasses of brandy4 ,beat #d eggs1 yolks and whites1 and put them into a pint of scalded and sweetened new milk or cream1 add grated nutmeg and lemon peel2 let the liquid sink gradually into the solid part1 tie a floured cloth tight over1 and boil the pudding one hour1 keeping the bottom of the bason up4--,another3 pour a pint of hot cream over lb4 of ,savoy biscuit1 and cover it2 when cold1 beat it up1 with the yolks and whites of #h eggs1 beaten separately1 sugar and grated lemon peel3 butter a mould1 stick some stoned raisins round1 and pour in the pudding3 boil or bake it4 ,baked ,apple or ,gooseberry ,pudding4 ,having pared and cored them1 stew #a lb4 of apples1 or #a quart of gooseberries1 in a small stew-pan1 with a very little water1 a stick of cinnamon1 #b or #c cloves1 and grated lemon peel3 when soft1 pulp the apples through a sieve1 sweeten them1 or1 if they want sharpness1 add the juice of half1 or a whole lemon1 also lb4 good fresh butter1 and the yolks of #f eggs well beaten2 line a pudding dish1 or patty-pans1 with a good puff paste2 pour the pudding in1 and bake half an hour1 or less1 as required4 ,a little brandy1 or orange-flower water1 may be used4--,you may mix #b oz4 of ,naples biscuit1 with the pulp of gooseberries4 ,another4--,prepare the apples as in the last receipt3 butter a dish and strew a very thick coating of crumbs of bread1 put in the apples and cover with more crumbs2 bake in a moderate oven half an hour1 then turn it carefully out1 and strew bits of lemon peel and finely sifted sugar over4--,rice may be used instead of crumbs of bread1 first boiled till quite tender in milk1 then sweetened1 and flavoured with nutmeg and pounded cinnamon2 stir a large piece of butter into it4 ,quince ,pudding4 ,scald #a lb4 fruit till tender1 pare them1 and scrape off all the pulp4 ,strew over it pounded ginger and cinnamon1 #bfcwith sugar enough to sweeten it4 ,to a pint of cream1 put the yolks of #c eggs1 and stir enough pulp to make it as thick as you like4 ,pour it into a dish lined with puff paste1 and bake it4 ,any stone fruit may be coddled1 then baked in the same way4 ,swiss ,apple ,pudding4 ,break some rusks in bits1 and soak them in boiling milk4 ,put a layer of sliced apples and sugar in a pudding dish1 then a layer of rusks1 and so on2 finish with rusks1 pour thin melted butter over1 and bake it4 ,peach1 ,apricot1 and ,nectarine ,pudding4 ,pour a pint of boiling1 thin cream1 over a breakfast-cupful of bread-crumbs1 and cover with a plate4 ,when cold1 beat them up with the yolks of #e eggs1 sugar to taste1 and a glass of white wine4 ,scald #ab large peaches1 peel them1 take out the kernels1 pound these with the fruit1 in a mortar1 and mix with the other ingredients2 put all into a dish with a paste border1 and bake it4 ,another ,apricot ,pudding4--,coddle #f large apricots till quite tender1 cut them in quarters1 sweeten to your taste1 and when cold1 add #f yolks of eggs and #b whites1 well beaten1 also a little cream4 ,put this in a dish lined with puff paste1 and bake it half an hour in a slow oven3 strew powdered sugar over1 and send it to table4 ,for this and all delicate puddings requiring little baking1 rather shallow dishes are best2 and if the pudding is not to be turned out1 a pretty paste border only is required2 this formed of leaves neatly cut1 and laid round the dish1 their edges just laying over each other4 ,a ,charlotte4 ,cut slices of bread1 an inch thick1 butter them on both sides1 and cut them into dice or long slips1 and make them fit the bottom1 and round the sides of a small buttered dish or baking tin1 and fill up with apples which have been stewed1 sweetened1 and seasoned to taste2 have some slices #bfdof bread soaked in warm milk and butter1 cover these over the top1 put a plate or dish on the top1 and a weight on that1 to keep it down1 and bake in a quick oven3 when done1 turn it out of the dish4--,this is very nice1 made of layers of different sorts of marmalade or preserved fruit1 and slices of stale sponge cake between each layer4 ,another of ,currants4--,stew ripe currants with sugar enough to sweeten them3 have ready a basin or mould buttered and lined with thin slices of bread and butter1 pour in the stewed fruit hot1 just off the fire1 cover with more slices of bread and butter1 turn a plate over1 and a weight on that3 let it stand till the next day1 then turn it out1 and pour cream or a thin custard round it1 in the dish4 ,bakewell ,pudding4 ,line a dish with puff paste1 spread over a variety of preserves1 and pour over them the following mixture3-- lb4 clarified butter1 lb4 lump sugar1 #h yolks1 and #b whites of eggs1 and any thing you choose to flavour with2 bake it in a moderate oven4 ,when cold you may put stripes of candied lemon over the top1 and a few blanched almonds4 ,to be eaten cold4--,this without any preserves is called ,amber ,pudding4 ,citron ,pudding4 ,mix pint of good cream by degrees1 with #a table-spoonful of fine flour1 #b oz4 of lump sugar1 a little nutmeg and the yolks of #b eggs2 pour it into a dish or little cups1 stick in #b oz4 of citron cut very fine1 and bake in a moderate oven4 ,maccaroon ,pudding4 ,pour a pint of boiling cream or new milk1 flavoured with cinnamon and lemon peel1 over lb4 maccaroon and lb4 almond cakes2 when cold break them small1 add the yolks of #f and the whites of #d eggs1 #b table-spoonsful of orange marmalade1 #b oz4 fresh butter1 #b oz4 sifted sugar1 a glass of sherry1 and one of brandy mixed3 mix well1 put it into cups1 and bake fifteen minutes4 #bfe,new ,college ,pudding4 7,the ,original ,receipt47 ,grate a stale penny loaf1 shred fine lb4 suet1 beat #d eggs1 and mix all well together1 with #d oz4 of sifted sugar1 a little nutmeg1 a wine-glassful of brandy1 a little candied orange and lemon peel1 and a little rose or orange flower water4 ,fry these in good butter1 and pour melted butter with a glass of white wine over them in the dish4 ,the several ingredients may be prepared apart1 but must not be mixed till you are ready to fry them4--,another3 to #d oz4 of grated bread add #d oz4 suet shred fine1 #d oz4 currants1 #b eggs1 #c table-spoonsful of brandy1 with sugar1 lemon peel1 and nutmeg to your taste2 mix well together1 make into #d little puddings1 and boil them an hour4 ,paradise ,pudding4 ,pare and chop #f apples very fine1 mix them with #f oz4 bread-crumbs1 #f oz4 powdered sugar1 #f oz4 currants1 #f eggs1 #f oz4 of suet1 a little salt1 nutmeg1 and lemon peel1 also a glass of brandy4 ,boil in a bason one hour and a half4 ,yeast or ,light ,dumplings4 ,put #a table-spoonful of good yeast into as much lukewarm water as will mix a quartern of fine flour into dough2 add a little salt1 knead it lightly1 cover with a cloth1 and let it stand in rather a warm place1 not exposed to a current of air1 two hours4 ,make it into #ab dumplings1 let them stand half an hour1 put them into a large vessel of boiling water1 keep the lid on1 and they will be done in fifteen or twenty minutes4 ,serve melted butter4 ,hard ,dumplings4 ,sprinkle a little salt into the flour and mix it up rather stiff with water1 make it into dumplings1 and boil them with beef or pork4 ,they may be made in cakes as broad as a small plate1 about an inch thick2 place a skimmer in the pot1 lay the cake on it1 boil it half an hour2 score it deeply1 and slip slices of butter in1 sprinkle a little salt over1 and serve it quite hot4 ,a very little lard may be rubbed into the flour4 #bff,pancakes4 ,the batter requires long beating1 but the great art consists in frying them4 ,the lard1 butter1 or dripping must be fresh and hot1 as for fish4 ,beat #b eggs and stir them1 with a little salt1 into #c table-spoonsful of flour1 or allow an egg to each spoonful of flour1 add pounded cinnamon1 and1 by degrees1 a pint of new milk1 and beat it to a smooth batter4 ,make a small round frying-pan quite hot1 put a piece of butter or lard into it1 and1 when melted1 pour it out and wipe the pan2 put a piece more in1 and when it has melted and begins to froth1 pour in a ladle or tea-cupful of the batter1 toss the pan round1 run a knife round the edges1 and turn the pancake when the top is of a light brown2 brown the other side2 roll it up1 and serve very hot4 ,currant jelly1 or marmalade1 may be spread thinly on the pancake before it is rolled up4 ,cream and more eggs will make it richer2 also brandy or lemon juice4 ,whole ,rice ,pancakes4 ,boil lb4 rice in water till quite tender1 strain1 and let it cool2 then break it very fine1 and add lb4 clarified butter1 pint of scalded cream1 or new milk1 a little salt1 nutmeg1 and #e eggs1 well beaten4 ,mix well1 and fry them4 ,garnish with slices of lemon1 or ,seville orange4 ,ground ,rice ,pancakes4 ,stir1 by degrees1 into a quart of new milk1 #d table-spoonsful of ground rice1 and a little salt2 stir it over the fire till it is as thick as pap2 stir in lb4 butter and grated nutmeg1 and let it cool2 add #d table-spoonsful of flour1 a little sugar1 and #i eggs2 beat well1 and fry them4 ,fritters4 ,make batter the same as pancakes1 but stiffer2 pour a large spoonful into boiling lard2 fry as many at a time as the pan will hold4 ,sift powdered sugar over1 and serve on a hot dish4 ,fritters are usually made with minced apple or currants1 stirred into the batter1 or any sweetmeat stiff enough to be cut into little bits1 or candied lemon or orange #bfgpeel4--,or3 grate the crumb of a stale roll1 beat it smooth in a pint of milk over the fire1 then let it get cold1 and mix it with the yolks of #e eggs1 #c oz4 sifted sugar1 and a nutmeg4 ,fry in boiling lard1 and serve hot4 ,sweet sauce in a tureen4 ,curd ,fritters--,rub a quart basin full of dried curd with the yolks of #h and whites of #d eggs2 #c oz4 sugar1 a nutmeg grated1 and a dessert-spoonful of flour2 beat well1 and drop the batter into boiling lard4 ,apple ,fritters--,make a stiff common pancake batter4 ,boil a stick of cinnamon in a breakfast-cupful of water1 and let it cool4 ,peel and core some large apples1 cut them in round slices1 and steep them half an hour1 or more1 in the cinnamon water2 then dip each piece in the batter1 and fry them in lard1 or clarified dripping4 ,drain1 dust sugar over each one1 and serve hot4--,or3 to make a pretty dish1 drop enough batter into the pan to form a fritter the size of the slices of apple1 lay a slice of apple upon that1 and drop batter on the top4--,or3 the apples may be pared1 cored1 half baked 7whole71 then dipped in the batter1 and fried4 ,a ,rice ,white ,pot4 ,boil #a lb4 whole rice quite tender1 in #b quarts of new milk1 strain1 and beat it in a mortar with lb4 blanched almonds1 and a little rose water4 ,boil #b quarts of cream with a blade or #b of mace1 let it cool1 and stir into it #e eggs well beaten1 sweeten to taste1 pour it into the rice1 mix well1 and bake half an hour4 ,lay some slices of candied orange and citron on the top before you put it into the oven4--,or3 to a quart of new milk add the yolks of #d and the whites of #b eggs1 a table-spoonful of rose water1 and #b oz4 sugar2 beat well1 and pour it into a pie dish1 over some thin slices of bread3 bake it half an hour4 ,pain ,perdu4 ,boil a pint of cream1 or new milk2 when cold1 stir in #f eggs and put in a ,french roll1 cut in slices1 to soak an hour4 ,fry the slices in butter1 of a light brown1 and serve with pudding sauce poured over4 #bfh;,,chapter ,,xxi4 ,,bread1 ,,cakes1 ,,biscuits1 ,,rolls1 ,,and ,,muffins4 ,,almost every county has its peculiar fashion of making bread3 and almost every hand differs in the practice4 ,the receipt here given is the one followed by most persons in ,hampshire2 and ,i select it1 being the one ,i am most familiar with1 and not because that county is famed for excellence in bread2 for much depends upon the goodness of the flour1 and some other parts of ,england excel ,hampshire in this respect4 ,good bread is so essential1 that no pains ought to be spared to procure it4 ,for this purpose the flour ought to be well prepared1 and kept in a dry place4 ,some persons like brown bread1 but it is not1 in general1 so wholesome as that which is all white4 ,six pounds of rye flour1 to a peck of wheaten flour1 makes very good bread4 ,the advantages of making bread at home1 in preference to buying it at the baker's1 are stated in ,,cobbett',s ,,cottage ,,economy2 and ,i refer my readers to that little work1 to convince them that they will benefit greatly by following the advice there given on this subject4 ,small beer yeast is the best for making bread1 as ale1 or strong beer yeast1 is generally too bitter4 ,to take the ,bitter from ,yeast4--,put the yeast to the water you use to mix the batter1 or as the country people call it1 set the sponge1 and stir into it #b or #c good handfuls of bran2 pour it through a sieve or jelly bag 7kept for the purpose71 and then mix it into the flour4 ,the bran not only corrects the bitterness of the yeast1 but communicates a sweetness to the bread4--,or3 put into the yeast #b or #c pieces of wood coal1 stir them about1 pour the water in1 and then strain it4 #bfi;,household ,bread4 7,from ,cobbett's ,cottage ,economy47 ,supposing the quantity to be a bushel of flour1 put it into the trough1 and make a deep hole in the middle4 ,stir into a pint 7or if very thick and good1 or pint71 of yeast1 a pint of soft warm water1 and pour it into the hole in the flour4 ,in very cold weather the water should be nearly hot1 in very warm weather only lukewarm4 ,take a spoon and work it round the outside of this body of moisture1 so as to bring into that body1 by degrees1 flour enough to form a thin batter1 which you must stir about well for a minute or two4 ,then take a handful of flour and scatter it thinly over the head of this batter1 so as to hide it4 ,cover a cloth over the trough to keep the air from the bread1 and the thickness of this covering1 as well as the situation of the trough as to distance from the fire1 must depend on the nature of the place and state of the weather1 as to heat and cold4 ,when you perceive that the batter has risen enough to make cracks in the flour that you covered it over with1 you begin to form the whole mass into dough1 thus3 you begin round the hole containing the batter1 working the flour into the batter1 and pouring in1 as it is wanted1 soft water1 or half milk and half water1 in winter a little warm1 in summer quite cold2 but before you begin this1 you scatter the salt over the heap1 at the rate of a lb4 to a bushel of flour4 ,when you have got the whole sufficiently moist1 you knead it well4 ,this is a grand part of the business2 for unless the dough be well worked1 there will be little round lumps of flour in the loaves2 besides which1 the original batter1 which is to give fermentation to the whole1 will not be duly mixed4 ,the dough must1 therefore1 be well worked4 ,the fists must go heartily into it4 ,it must be rolled over2 pressed out2 folded up1 and pressed out again1 until it be completely mixed1 and formed into a stiff and tough dough4 ,the loaves are made up according to fancy1 both as to size and shape2 but the time they require to bake will greatly depend upon the former1 for the household loaf of a ,hampshire farm-house takes three hours or three hours and a half1 while that of a ,norfolk farm-house does not1 ,i should imagine1 require half the time4 #bgj;,french ,bread or ,rolls4 ,warm #a pint of milk1 add pint yeast2 mix them with fine flour to a thick batter1 put it near the fire to rise1 keeping it covered4 ,when it has risen as high as it will1 add pint of warm water1 oz4 salt1 #b oz4 butter2 rub the butter first with a little dry flour1 mix the dough not quite so stiff as for common bread2 let it stand three quarters of an hour to rise1 then make it into rolls4 ,bake in a quick oven4 ,rice ,bread4 ,to lb4 wheat flour1 allow #a lb4 rice2 the latter first boiled in four times its weight of water1 till it becomes a perfect pulp1 then mix by degrees1 the flour with the rice1 and sufficient yeast for the quantity of bread2 knead and set it to rise4 ,it was the fashion in this country to present a variety of cakes1 some hot and some cold1 on the tea-table2 but now1 except in some of the northern counties1 the good custom is obsolete4 ,in ,america1 it is the general custom to dine early1 to take tea rather late1 and no supper2 and there the tea table is a matter of as much consideration as the dinner table is in ,england or ,france4 ,every house in ,america1 especially in the country1 has one1 two1 or more cottage ovens of various sizes4 ,i believe that these very useful things are known in some parts of ,england1 but ,i never saw them except in ,america4 ,they are particularly adapted to open fire-places1 where wood or peat are burnt4 ,they are much the same as the iron pots1 which stand on legs1 except that the bottom of the oven is flat1 not round1 and that the lid fits into the top1 leaving a space sufficient to hold a layer of hot coals3 the oven stands upon legs1 at a little distance from the ground1 to admit of hot coals being placed under it4 ,a loaf the size of our quartern loaf may be baked in this way1 as well as tarts1 cakes1 custards1 apples1 pears1 c41 c4 ,by means of this little oven1 much labour and fuel are saved4 ,another appendage to an ,american kitchen1 is the girdle for baking many sorts of cakes1 and crumpets2 and on this girdle they cook their far-famed buckwheat cakes4 ,it is a round iron plate with a handle over it1 which is hung upon the crane upon which #bga;iron pots are hung1 or it will stand upon a trivet1 and then the crumpets are cooked in the same way as pancakes2 and are much better thus1 fresh made1 than as they are generally eaten4 ,in the country1 where eggs1 cream1 and flour 7the chief ingredients71 are always to be obtained in perfection1 there is no excuse for an absence of cakes for the tea1 or of rolls at the breakfast table4 ,in most houses1 there are young ladies who might attend to this department1 with very little loss of time1 and with much credit to themselves1 and ,i should be glad if ,i saw reason to hope that those who are now growing up would not despise the practice4 ,the more difficult and intricate articles of ornamental confectionary1 may be too troublesome for any but professors of the art2 but all cakes may be made at home4 ,nothing worth knowing1 is to be learned without trouble2 but in the art of making and baking cakes1 few failures can arise after any number of trials4 ,flour for cakes should be of the best quality1 well dried1 and sifted4 ,the eggs fresh1 beaten separately1 and beaten well4 ,currants well washed1 picked1 and dried in a cloth1 or before the fire4 ,the ingredients thoroughly mixed1 and the cake put into the oven instantly1 unless there be yeast1 and then time must be given for it to rise4 ,sal ,volatile is used1 not to make cakes rise1 but to prevent their flattening1 after they have risen1 but though the practice may not be injurious1 it had better be avoided4 ,yeast ought to be sweet1 white1 and thick2 and may be prepared in the manner directed for bread4 ,pearl-ash is sometimes used to lighten bread and cakes4 ,an iceing is made as follows3 to lb4 finely sifted sugar put the whites of #b eggs1 beaten with a little water2 beat all well with a whisk till quite smooth1 and spread it thickly over the cake1 with a spoon2 for small cakes1 put it on lightly1 with a brush4 ,ovens vary so much1 that experience alone can teach what quantity of fuel1 and what portion of time may be required to heat any particular one4 ,when such knowledge is once obtained1 it will be a matter of no great difficulty so to manage the oven that it be always of the right temperature2 which it must be1 or all labour is lost4 ,cakes keep moist covered with a cloth1 in a pan4 #bgb;,common ,currant ,loaf4 ,melt lb4 butter in a pint of milk1 and mix it with #d oz4 yeast and #b eggs1 then stir it into #b lbs4 flour1 beat well with a wooden spoon1 and set it before the fire to rise2 then add #a lb4 currants1 and #b oz4 sifted sugar1 and bake it an hour in a moderate oven4 ,a ,rich ,plum ,cake4 ,to #a lb4 each1 of currants and flour1 rubbed together1 add #ab oz4 fresh butter beaten to a cream4 ,beat the whites and yolks of #af eggs1 put to them nearly #a lb4 finely powdered sugar1 set this mixture over the fire1 and whisk it till the eggs are warm2 then take it off1 beat till cold1 and stir in1 first1 the butter1 then the flour and currants2 beat well1 add oz4 bitter almonds1 beaten to a paste1 #b oz4 sweet almonds1 blanched1 and cut the long way1 oz4 pounded cinnamon and mace1 and lb4 candied peel1 either citron1 lemon1 or orange1 or a portion of each2 add a little brandy or any highly flavoured liquor4 ,paper a hoop and pour in the cake4 ,an hour and a half1 or two hours will bake it4--,another3 beat #a lb4 butter to a cream1 put to it lb4 sifted sugar1 and a little rose or orange flower water1 beat it2 then add #h yolks of eggs1 the whites of #d1 lb4 almonds1 blanched and beaten1 #a lb4 currants1 a little each1 of cinnamon1 mace1 cloves1 nutmeg1 and ginger1 and #a lb4 flour4 ,you may add #b table-spoonsful of brandy1 #a oz4 citron1 #a oz4 candied lemon peel1 and the same of orange peel4 ,bake two hours4 ,a very good ,cake4 ,beat #b lbs4 fresh butter1 with a little rose water1 till it is like cream2 rub it into #b lbs4 well dried flour2 add the peel of a lemon grated1 #a lb4 loaf sugar pounded and sifted1 #ae eggs 7beat the whites by themselves1 the yolks with the sugar71 a pint of brandy1 the same of ,lisbon or ,marsala1 #b lbs4 currants1 lb4 almonds1 blanched and cut in slices1 beat well together1 put it into a buttered tin or dish1 bake two hours4 ,candied lemon or citron may be added4 #bgc,pound ,cake4 ,to #a lb4 flour add #a lb4 butter beaten to a cream1 and #h eggs3 beat well1 add sifted sugar1 and grated lemon peel4 ,you may add currants or carraways1 to your taste4 ,beat well1 and bake in rather a quick oven1 an hour4 ,common ,cake4 ,to #b lbs4 flour1 add lb4 butter1 lb4 sugar1 #d eggs1 #a lb4 currants1 #a oz4 candied citron or lemon1 #a oz4 carraway seeds1 a little nutmeg1 and #c table-spoonsful yeast4 ,beat well1 for half an hour1 then put it in the oven directly4 ,a ,cake without ,butter4 ,take the weight of #e eggs 7in their shells71 in sifted sugar1 and the weight of #c in flour3 beat the eggs1 add first1 the sugar1 then the flour1 the rinds of #b large lemons grated1 and a wine-glassful of sherry or brandy4 ,bake in a tin mould in a quick oven4--,another3 to a quartern of dough add lb4 butter1 #d eggs1 lb4 currants1 and lb4 sugar1 beat all well together more than half an hour1 and bake in a buttered tin4 ,a ,rich ,seed ,cake4 ,mix #a lb4 sifted sugar into #a lb4 flour1 and stir in1 by degrees1 #h eggs1 beaten1 whisk well together1 and add #c oz4 sweet almonds blanched and cut1 some candied citron1 lemon1 and orange peel1 and #ab oz4 butter1 beaten to a cream2 a little pounded cinnamon1 mace1 and carraway seeds4 ,pour it into a papered hoop1 and strew carraways on the top4--,or3 put #b lbs4 flour into a deep pan1 and mix in lb4 sifted white sugar4 ,make a hole in the centre1 pour in pint of lukewarm milk and #b table-spoonsful good yeast2 stir a little of the flour in1 cover a cloth lightly over1 and let it stand an hour and a half to rise4 ,then work it up1 with lb4 melted butter1 a little allspice1 ginger1 nutmeg1 and #a oz4 carraway seeds2 adding warm milk sufficient to work it to a proper stiffness4 ,butter a hoop or dish1 and pour in the cake2 let it stand in a warm place another half hour to rise1 then bake it4 ,you may add #b table-spoonsful of brandy4 #bgd;,a ,rice ,cake4 ,mix #f oz4 ground rice1 #d oz4 sugar1 the grated peel of a lemon1 the yolks of #e and whites of #c eggs1 and #a table-spoonful orange flower water2 break the eggs into a deep pan1 and put the rice flour to them at once1 mix it with a wooden spoon1 then add the sugar and the other ingredients2 beat well for twenty minutes1 and it will be a fine light sponge2 then immediately half fill the moulds1 put them into a moderate oven1 and bake three quarters of an hour1 of a light brown colour4 ,little ,rice ,cakes--#a lb4 ground rice1 #a lb4 #b oz4 sugar1 lb4 butter1 #h eggs1 and flour to make it into a stiff paste4--,or3 #a lb4 sugar1 lb4 flour1 lb4 ground rice1 #f oz4 butter1 #h yolks and #b whites of eggs4 ,both these require long beating4 ,roll the paste out1 cut it in shapes1 and bake on buttered tins4 ,some persons add a few drops of the essence of lemon1 and of almond flavour4 ,harvest ,cake4 ,mix into #c lbs4 flour oz4 of powdered allspice2 in another bowl put lb4 sugar1 either moist or lump1 #b oz4 butter1 #b eggs1 #c table-spoonsful of yeast2 beat well1 then mix in the flour1 with lb4 currants1 and warm milk and water1 to make up the cake2 set it by the fire an hour to rise4 ,temperance ,cake4 ,rub lb4 butter into #a lb4 flour1 add lb4 moist sugar1 lb4 currants1 and a tea-spoonful of carbonate of soda1 dissolved in a pint of warm milk2 mix well1 and bake it in a tin4 ,sponge ,cake4 ,the weight of #ab eggs in sifted sugar1 and the weight of #f in fine flour2 beat the eggs separately1 stir the sugar into the yolks1 and beat well1 then put in the whites and beat again1 add a little nutmeg and rose-water1 and just before you put the cake into the oven1 stir the flour lightly into the eggs and sugar4 ,this cake must be beaten with a whisk4 ,bake1 in rather a quick oven1 three quarters1 or nearly an hour4--,or3 beat1 separately1 the yolks and whites of #e eggs1 #bgeput them together1 add grated lemon peel1 and #e oz4 fine sugar1 beat again an hour and a half1 then stir in as lightly as possible #d oz4 flour1 previously dried before the fire4--,or3 boil lb4 lump sugar in pint of water to a syrup2 beat #g eggs well1 and pour the syrup1 boiling hot1 into them1 stirring all the time2 then beat it three quarters of an hour1 and just before it is put in the oven1 stir in lightly #aj oz4 of fine flour1 pour it in a mould1 and bake in a slow oven4 ,lemon peel may be added4 ,some persons put in a dessert-spoonful of essence of lemon4 ,marlborough ,cake4 ,beat #h eggs1 strain1 and put to them #a lb4 finely sifted sugar1 and beat the mixture well half an hour2 then put in lb4 well dried flour1 and #b oz4 carraway seeds1 beat well five minutes1 pour it into shallow tin pins1 and bake in a quick oven4 ,gingerbread4 ,put #a lb4 treacle on the fire1 and as it gets hot1 take off the scum2 stir in lb4 of fresh butter1 and let it cool2 then mix it into a paste with #a lb4 flour1 #d oz4 brown sugar1 a little ginger1 and allspice2 cut it into shapes1 and bake on tins4 ,more butter1 or a little cream may be added4 ,candied orange1 lemon peel1 or carraway seeds1 may be added4--,another3 mix #a lb4 flour1 lb4 butter 7rubbed in71 lb4 brown sugar1 lemon1 ginger1 and lb4 treacle2 let it stand all night1 and bake it the next day4 ,soft ,gingerbread--,six tea-cupfuls of flour1 #c of treacle1 #a of cream1 and #a of butter1 #b eggs1 a table-spoonful of pearl-ash1 dissolved in cold water1 a table-spoonful of ginger1 #a tea-spoonful of pounded cloves1 and a few raisins1 stoned2 mix well1 and bake in a rather slow oven4 ,gingerbread ,nuts--,they may be made the same way as the receipt before the last1 adding more spice4 ,cut in small cakes1 or drop them from a spoon1 and bake on paper4 ,parliament--,melt lb4 butter with #b lbs4 treacle1 and #a lb4 sugar1 add oz4 ginger1 the juice and grated rind of a lemon1 and sufficient flour to make it into a paste3 roll out thin1 cut it into cakes1 and bake it4 #bgf,parkin4 ,mix #d lbs4 of meal with #b lbs4 treacle1 #a lb4 sugar1 #a lb4 butter1 and oz4 ginger1 with a tumbler full of brandy and rum2 add nutmeg and mace if you like1 and bake in large cakes4 ,volatile ,cakes4 ,melt lb4 butter1 and stir in #d eggs1 #a tea-spoonful of powdered volatile salts1 dissolved in a tea-spoonful of milk1 lb4 flour1 lb4 finely powdered loaf sugar1 a few currants and carraway seeds4 ,mix well1 and drop the cakes on tins4 ,they will rise very much4 ,bake in a quick oven4 ,ginger or ,hunting ,cakes4 ,to #b lbs4 sugar1 add #a lb4 butter1 #b oz4 ginger1 and a nutmeg grated2 rub these into #a lb4 flour1 and wet it with a pint of warm cream1 or as much as is sufficient2 roll out in thin cakes1 and bake in a slack oven4 ,rough ,cakes4 ,rub #f oz4 butter into #a lb4 flour1 lb4 sifted sugar1 lb4 currants1 and a little mace or lemon peel1 break in #b eggs1 work it all into a rough paste1 and drop on tins4 ,you may add #a oz4 almonds4 ,ginger ,rock ,cakes4 ,pound #a lb4 of loaf sugar1 leaving a part of it as large as hemp seed2 beat the whites of #b eggs to a froth1 add a dessert-spoonful of refined ginger 7sold by the druggists in bottles71 mix well with a tea-spoon1 drop it on tins1 and bake in a moderate oven1 a quarter of an hour4 ,plain ,biscuits4 ,to #a lb4 flour1 put the yolk of #a egg1 and milk sufficient to mix it to a stiff paste1 knead it smooth1 then roll out thin1 cut it in round shapes1 prick with a fork1 and bake them in a slow oven4--,or3 to #a lb4 flour add lb4 butter1 beaten to a cream1 #e oz4 loaf sugar1 #e eggs1 and some #bgg;carraway seeds3 beat well for an hour1 and pour the biscuits on tins1 each one a large spoonful4 ,if not sufficiently thin and smooth1 add another egg1 or a little milk4--,or3 rub #d oz4 fresh butter very smooth into #h oz4 flour1 add #c oz4 sifted sugar1 and a table-spoonful of carraways3 then add the yolks of #d eggs1 and a table-spoonful of cream4 ,bake in a quick oven4 ,indian ,corn ,biscuits4 ,to lb4 butter1 add #f oz4 pounded sugar1 and #c eggs2 when well mixed1 add lb4 corn flour1 a little nutmeg1 and carraway seeds1 beat well1 and bake on little tins4--,or3 into lb4 flour1 rub #d oz4 butter1 add #d oz4 sifted sugar1 and nearly #a oz4 carraway seeds2 make into a paste with #c eggs1 roll out thin1 and cut them in any shape you like4 ,dr4 ,oliver's ,biscuits4 ,put #b lbs4 flour into a shallow pan1 mix #a table-spoonful of yeast with a little warm water1 and pour it into a hole in the middle of the flour1 work a little of the flour into the yeast1 and set the pan before the fire a quarter of an hour4 ,melt lb4 butter in milk to mix the flour into a stiff paste1 and bake on tins4 ,lemon ,biscuits4 ,beat the yolks of #ab1 and the whites of #f eggs1 with #a lb4 loaf sugar3 when the oven is ready1 add #b table-spoonsful rose water1 #ab oz4 flour1 the juice and rind of #b lemons1 grated1 a few almonds if you choose4 ,bake in a quick oven4--,or3 mix #a lb4 sifted sugar with lb4 butter melted1 the rind of a lemon grated1 #b eggs1 and a very little flour3 roll into little flat cakes1 and bake on tins4 ,rusks4 ,boil a quart of milk1 let it cool1 then put to it pint of yeast1 #b eggs1 #b oz4 coriander seeds1 #b oz4 carraway seeds1 a little ginger1 and lb4 finely pounded sugar1 beat these together and add flour to make a stiff paste3 divide it into #bghlong thin bricks1 put these on tins and set them before the fire a short time to rise1 then bake them4 ,when cold1 cut in slices1 and dry them in a slack oven4--,or3 melt lb4 butter in a quart of milk1 let it cool1 add #a egg1 pint yeast1 and #d oz4 sifted sugar1 beat this a few minutes1 then work in flour to make a light dough1 and set it by the fire to rise4 ,make this into little loaves1 bake them on tins1 in a quick oven2 when half done take them out of the oven1 split1 and put them back to finish4 ,maccaroons1 and ,ratafia ,cakes4 ,blanch1 and pound1 with the whites of #d eggs1 #a lb4 of sweet almonds1 #b lbs4 fine sugar1 and beat it to a paste2 add #h more whites of eggs and beat well again4 ,drop it from a knife1 on buttered paper1 and bake on tins4 ,ratafia ,cakes4--,the same as maccaroons1 only use half bitter and half sweet almonds4 ,jumbles4 ,rub lb4 flour1 lb4 sifted sugar1 with lb4 butter1 add a table-spoonful brandy and #b eggs2 keep out part of the flour to roll them out with2 twist them up1 and bake on tins4 ,if too soft1 leave out #a white of egg4 ,small ,plum ,cakes4 ,mix #b lbs4 flour with #a lb4 sugar1 rub in #a lb4 butter1 #a lb4 currants1 add #f eggs4 ,when well mixed1 roll out the paste equally thin and flat2 cut it into small round cakes with a wine-glass1 and bake them in a moderate oven4--,or3 do not cut1 but pull it into small cakes4 ,small ,carraway ,cakes4 ,mix #a lb4 flour1 #ad oz4 butter1 #e or #f table-spoonsful of yeast1 #c yolks of eggs and #a white1 into a paste1 with cream4 ,set it before the fire half an hour1 to rise2 add a small tea-cupful of sugar and lb4 carraway seeds4 ,roll out into cakes1 wash them over with rose water and sugar1 and prick the top1 with a knife4 ,the oven rather quick4 #bgi,shrewsbury ,cakes4 ,beat lb4 butter to a cream1 mix it with #f oz4 sifted sugar1 #h oz4 flour1 pounded cinnamon1 carraway seeds1 #b eggs1 and a little rose water4 ,roll out the paste a inch thick1 cut the cakes into shapes1 and bake on tins in a slack oven4 ,shortbread4 ,melt #a lb4 butter and pour it on #b lbs4 flour1 a tea-cupful of yeast1 and #a oz4 carraway seeds2 sweeten to your taste1 and knead well4 ,roll out thin1 cut this into #d pieces1 pinch round the edges1 prick well with a fork1 and bake on tins4--,or3 rub #a lb4 butter1 melted without water1 into the #dth of a peck of flour1 add #f oz4 sifted sugar1 #b oz4 each of candied orange1 citron and blanched almonds1 all these cut in rather large pieces2 work it together1 but not too much1 or the cake will not be crisp2 roll the paste out1 about #a inch thick1 divide it into cakes1 pinch the edges neatly1 and mark them on the top with a fork2 strew carraways1 strips of citron1 and little bits of almonds on the top1 and bake on buttered papers4 ,derby ,short ,cakes4 ,rub #a lb4 butter into #b lbs4 flour1 lb4 sifted sugar1 #a egg1 and milk to make it into a paste4 ,roll out thin1 cut the cakes in slices1 and bake on tins1 twenty minutes4 ,cinnamon ,cakes4 ,beat #f eggs1 with a coffee-cupful of rose water1 add #a lb4 sifted sugar1 oz4 pounded cinnamon1 and sufficient flour to make it into a paste4 ,roll out thin1 and stamp it into small cakes4 ,bake on paper4 ,rout ,cakes4 ,beat #a lb4 butter to a cream1 and stir in the yolks of #ab eggs1 #ab oz4 flour1 some grated lemon peel1 and a few pounded almonds1 or some orange flower water4 ,mix well1 and pour it into a mould not more than an inch high1 and lined with paper2 bake it1 and when it has cooled1 cut it into #bhjshapes1 with a sharp knife2 moisten the sides of these with sugar1 and crisp them before the fire4 ,queen ,cakes4 #a lb4 well dried flour1 #a lb4 butter1 worked to a cream1 #a lb4 sifted sugar1 and #h eggs4 ,beat the yolks and whites separately1 put half the sugar into the butter1 and the other half into the eggs1 beat them well1 then beat all together1 except the flour1 which must be lightly dredged in as you continue beating the mixture1 and shaking in lb4 currants4 ,buns4 ,mix lb4 moist sugar with #b lbs4 flour1 make a hole in the centre1 and stir in pint of lukewarm milk and a full table-spoonful of yeast4 ,cover it for two hours1 in a warm place4 ,melt to an oil1 #a lb4 butter1 stir it into the mixture in the middle of the pan1 and1 by degrees1 work it into a soft dough1 dust it over with flour1 cover with a cloth1 and let it stand another hour4 ,make it into buns the size of a large egg1 then lay them on a floured paste-board1 and put them before the fire to rise to the proper size2 bake on tins1 in a hot oven2 when done1 brush them over with milk4--,cross ,buns3 in the same way1 adding to the plain buns1 about #a oz4 of ground allspice1 mace1 and cinnamon2 when half baked1 take them out of the oven1 and press the form of a cross on the top2 brush them over with milk when done4--,another for ,plain ,buns3 melt #f oz4 butter1 mix it well with #d eggs1 lb4 sifted sugar1 #a lb4 flour1 and a tea-spoonful of volatile salts dissolved in a tea-spoonful of warm milk2 add lb4 currants1 with seeds to taste1 and bake ten minutes4 ,a tea-spoonful of essence of lemon1 and one drop of essence of almond may be added4--,seed or ,plum ,buns3 mix into the same quantity of bun dough as the first receipt1 #a oz4 carraway seeds1 or currants1 or ,smyrna raisins4 ,butter small tart pans1 mould the dough into buns1 put one into each pan1 and set them to rise2 ice them1 with white of egg1 dust fine sugar over1 and dissolve that by sprinkling water lightly over4 ,bake them ten minutes1 in a quick oven4 ,mark the edges1 and ice the top1 or not1 as you choose4--,bath ,buns3 rub lb4 butter #bha;into #a lb4 flour1 wet it with #d eggs1 and a wine-glassful of yeast1 set it before the fire to rise2 add #d oz4 sifted sugar1 and a few carraway seeds4 ,make into buns1 brush them over with white of egg1 and strew sugar carraways over the top4 ,sally ,lumm's ,tea ,cakes4 ,warm a pint of new milk1 or cream1 with #b oz4 butter2 then add lb4 flour to make it a stiff dough4 ,roll to the size you choose1 and bake it on a tin4 ,when done1 cut it in #c or more slices1 butter1 and send it to table directly2 if it wait before the fire it will quickly be spoiled4--,some add eggs1 a little yeast1 and sugar1 to make it eat shorter4 ,breakfast ,cakes4 ,rub #c oz4 butter into #a lb4 flour1 and a little salt4 ,mix #a egg with a table-spoonful of yeast1 and a little warm milk1 and wet the flour1 using as much milk as is required to make a light batter1 as for fritters2 beat well with the hand1 then cover1 and let it stand three or four hours1 in a warm place1 to rise4 ,add flour to make it into a paste to roll out4 ,make the cakes the size you choose1 let them stand half an hour before the fire1 prick them in the middle1 with a skewer1 and bake in a quick oven4--,or3 mix #a pint of cream1 #b eggs1 a table-spoonful of yeast1 and a little salt1 into lb4 flour4 ,cover and let it rise4 ,bake on tins4--,or3 melt lb4 butter in new milk enough to wet up #b lbs4 flour1 add #d eggs1 #d table-spoonsful yeast1 and wet up the flour2 let it stand ten minutes1 make it into #f cakes1 prick them with a fork1 and let them stand covered near the fire1 half an hour2 bake in a moderate oven1 a quarter of an hour4 ,yorkshire ,cakes4 ,mix #a pint of warm milk1 with a tea-spoonful of good yeast1 into flour to make a thick batter2 let it stand1 covered1 in a warm place1 to rise4 ,rub #f oz4 butter into a little flour1 add #c eggs1 mix well1 then mix it with the batter1 add flour enough to work it into a stiff dough1 and let it stand again a quarter of an hour2 then knead again1 #bhb;and break it into small cakes1 roll round and smooth1 then put them on tins1 cover lightly1 and set them by the fire fifteen minutes1 to rise1 before you put them into the oven4 ,roehampton ,rolls4 ,to #a lb4 of flour1 add the whites of #c eggs1 #c oz4 butter1 and #a spoonful of yeast1 wet it with milk into a stiff dough2 let this rise1 before the fire1 an hour1 make it into rolls1 and bake ten minutes4--,or3 to pint of yeast add #b eggs1 #b lumps of sugar1 a piece of butter the size of an egg1 and #b quarts of milk1 beat well1 and strain in as much fine flour as it will take up1 mix well1 and divide it into rolls2 set them before the fire1 an hour1 then bake half an hour4 ,muffins4 ,mix a pint of scalded milk1 with pint fresh yeast1 and flour to make a thick batter4 ,set it in a warm place to rise4 ,rub #b oz4 butter in a little flour and add it to the batter1 with flour to make it into dough2 cover and let it stand again2 knead well1 and make it into muffins3 put them on tins1 let them stand a quarter of an hour1 then bake them4 ,crumpets4 ,mix a quart of good milk into flour to make a thick batter1 add a little salt1 #a egg1 and a table-spoonful of small beer yeast2 beat well1 cover1 and let it stand near the fire half an hour1 to rise4 ,hang the girdle1 or put the frying-pan over the fire1 and when hot wipe it clean with a wet cloth4 ,tie a piece of butter in muslin1 and rub it over the girdle3 then pour on it a tea-cupful of batter1 and as it begins to cook1 raise the edge all round1 with a sharp knife2 when one side is done1 turn it and bake the other side4 ,when done1 put it in a plate before the fire1 rub the girdle with the buttered rag1 and pour in another cupful of batter1 then spread butter over the one in the plate1 and so on1 till they are all baked4 ,send a few at a time1 quite hot1 to table4 ,crumpets made thus are lighter than in the common way4 ,rye flour makes excellent cakes this way1 and likewise ,indian ,corn meal4 ,n4,b4--,receipts for various ways of cooking ,indian ,corn flour or meal will be found in ,,cobbett',s ,,cottage ,,economy4 #bhc,scotch ,slim ,cakes4 ,rub #c oz4 butter into lb4 flour1 mix it into a light dough with #b eggs and warm milk4 ,roll lightly out1 and cut them round1 the size of a saucer1 bake them1 as directed1 for crumpets4 ,butter1 and serve them quite hot4 ,,chapter ,,xxii4 ,,confectionary4 ,as ,i should always have recourse to the confectioner for all ornamental dishes1 ,i shall give under this head1 only such things as may be prepared at home with comparatively little risk of failure1 and consequent waste of materials2 observing1 at the same time1 that the plainest custard requires as much attention as the richest cream1 and that all sweet dishes require to be flavoured with judgment4 ,it is impossible to produce delicate creams1 jellies1 c41 c41 unless the ingredients1 particularly cream1 milk1 and eggs1 be perfectly fresh1 and unless there be enough of them4 ,if served in glasses or dishes1 use only eggs2 but1 if the cream is to be turned out of a shape1 isinglass must be used to stiffen it4 ,the quantity greatly depends upon the size of the shape2 #a oz4 to a pint is the general allowance1 but more is often necessary4--,the sugar used in jellies ought to be clarified1 for one point of excellence is clearness4--,to prevent oiling1 put a little rose water into the mortar in which you pound almonds4--,where there is much practice in making sweet dishes1 all the vessels should be kept wholly for that purpose4 ,jelly bags and sieves delicately clean1 always dipped into1 and wrung out of1 hot water1 before they are used4 ,common ,custards4 ,to pint new milk1 put a little piece of lemon peel cut #bhdvery thin1 a little cinnamon1 and #h bitter almonds blanched and pounded4 ,simmer the milk ten minutes4 ,then strain1 and when cool1 put to it a pint of cream1 the yolks of #e eggs1 #b table-spoonsful sifted sugar1 and set it in a saucepan over the fire4 ,stir one way1 all the time2 take care that it do not burn1 and not boil4 ,when thick enough it will be done1 and a minute or two too much will cause it to turn4 ,when taken from the fire1 add half a glass of brandy1 and stir a quarter of an hour before you pour it into cups4 ,in case of no cream1 use #c more eggs4--,or3 mix a table-spoonful of rice flour in a little cold milk1 and add the beaten yolks of #f eggs4 ,have ready boiled1 a quart of new milk1 with a bit of lemon peel1 and cinnamon2 let it cool1 then stir the eggs and some sugar into it3 let it thicken over the fire1 but not boil1 stirring all the time4 ,take it off the fire1 pour it into a jug1 and stir till cool4 ,serve in cups1 or a glass dish1 and grate nutmeg over4 ,some persons boil custards in a jug1 set into a deep saucepan of water1 which is kept boiling4 ,rich ,custards to ,bake1 or ,boil4 ,boil a quart of cream with mace and cinnamon4 ,take it off the fire1 add sugar to taste1 and let it stand till no warmer than milk from the cow2 then add #aj eggs1 well beaten4 ,strain it1 and fill the cups very full4 ,the oven must be as hot as for tarts1 and the cups often turned2 or finish by boiling them in a jug stood in boiling water1 but keep stirring all the while4 ,brandy is an improvement1 in the proportion of a wine-glassful to a quart4 ,some flavour with ratafia1 peach water1 or orange flower water4 ,a dessert-spoonful of isinglass will add to the firmness of custards made entirely of milk4 ,lemon ,custards4 ,beat the yolks of #h eggs till they are as white as milk1 add the grated rinds and juice of #b lemons1 sweeten to taste2 pour in a pint of boiling water and stir over the fire till it thickens1 add a wine-glassful of white wine1 and the same of brandy1 stir over the fire again for a few minutes1 then pour it into cups4 #bhe,orange ,custards4 ,beat the rind of a ,seville orange 7previously boiled71 to a paste1 and mix it with a dessert-spoonful of brandy1 the juice of a lemon1 #e oz4 sugar1 and the yolks of #e eggs2 beat it well1 a quarter of an hour1 and pour in1 by degrees1 a pint of boiling cream2 keep on beating till cold1 then pour it into cups1 and set them in a deep dish in boiling water1 till very thick4 ,spanish ,custards4 ,set #a pint of thin cream over the fire1 leaving out a tea-cupful2 put in #f or #h bitter almonds1 and oz4 isinglass dissolved in a basin with boiling water enough to cover it2 simmer for three-quarters of an hour1 or till the isinglass is dissolved2 mix smoothly into the cold cream a table-spoonful of ground rice1 pour it into the hot cream1 stirring all the time1 and simmer it gently till it thickens sufficiently4 ,flavour with #b table-spoonsful of orange flower1 or rose water1 or what you like2 strain through a coarse hair sieve1 and stir till nearly cold1 when pour it into cups dipped in cold water4 ,let these stand in a cool place2 when firm1 turn them out on a dish1 stick them with blanched almonds sliced1 and garnish with preserved cucumber1 citron1 or other preserve2 when about to serve1 pour a little cold cream into the dish4--,or3 boil a pint of cream with a stick of cinnamon1 let it cool1 strain it1 add #c table-spoonsful of rice flour1 the whites of #c eggs well beaten1 sugar1 and a little rose water2 set it over the fire1 and simmer till as thick as hasty pudding2 wet a mould with rose water1 pour the custard in2 when cold1 turn it out4 ,custards with ,apples4 ,pare1 core1 and either stew or bake some apples1 in an earthen pan1 with as little water as possible1 and sugar to sweeten4 ,when they are fallen1 put them into a pie dish1 and let them stand to get cold2 pour over an unboiled custard1 and set the dish into the oven1 or before the fire1 until the custard is fixed4 #bhf;,custard with ,rice4 ,boil some rice in milk till quite tender1 with cinnamon and a very few bitter almonds2 when cold1 sweeten it1 and form a thick high wall round a glass dish1 and pour a boiled custard in the centre4 ,just before it goes to table1 strew coloured comfits1 in stripes1 up the wall4 ,a ,trifle4 ,whisk a quart of good cream with #f oz4 powdered sugar1 a glass of white wine1 the juice and grated peel of #a lemon1 and a little cinnamon4 ,take off the froth as it rises1 and lay it on a sieve1 reversed1 over a bowl4 ,this should be done early in the morning1 or the day before1 that the froth may be firm4 ,place in a deep trifle dish #c or #d sponge cakes1 some maccaroons1 and ratafia cakes1 also a few sweet almonds blanched and split1 then pour over enough white wine1 with a little brandy1 to moisten them2 when the wine is soaked up1 spread over the cakes a layer of raspberry jam1 or any good preserve1 and pour over that a rich and boiled custard4 ,heap the whip lightly on as high as the dish will allow4 ,the preserve used or left out1 according to taste4 ,gooseberry or ,apple ,trifle4 ,scald the fruit1 and pulp it through a sieve1 sweeten it1 and put a thick layer in a glass dish4 ,mix pint of milk1 pint of cream1 and the yolk of #a egg1 scald it over the fire1 stirring all the time1 add sugar1 and let it become cold1 then lay it on the fruit1 and on it a whip1 as directed in the last receipt4--,or3 scald1 pulp1 and sweeten the fruit1 then stir it over the fire1 into a thin custard3 when cooked enough1 pour it into a glass dish1 to get cold4 ,if apple1 grate nutmeg and cinnamon1 or lemon peel1 over the top1 add also lemon juice1 and lay a whip on the top4 ,a ,tipsy ,cake4 ,put a stale sponge cake into a deep china or glass dish1 pour round it some raisin wine or ,marsala1 and brandy to your taste1 but enough to saturate the cake3 when it is #bhgsoaked up1 strew sifted sugar over1 and pour in the dish a rich custard4 ,ornament the top of the cake by sticking a light flower in the centre1 or bits of clear currant jelly2 or1 sweet almonds blanched and split4 ,crme ,patisserie4 ,boil a quart of new milk with cinnamon and lemon peel4 ,rub a heaped table-spoonful of flour quite smooth with a little cold milk2 stir the boiled milk1 by degrees1 into it2 add #e eggs1 and sugar to taste4 ,stir it over a slow fire till it thickens2 pour it into a dish1 and stir it slowly a few minutes4 ,flavour with vanilla1 orange-flower water1 ratafia1 or brandy4 ,this is flavoured with tea or coffee1 in the following manner3 put a heaped table-spoonful of green tea into the milk1 boil it up1 cover the saucepan1 simmer it a few minutes1 then strain it4 ,this will give a strong flavour of tea4 ,for coffee3 make a breakfast-cupful of very strong coffee1 and put it into the milk just before it boils3 use no other flavouring ingredient1 and sweeten the cream sufficiently4--,or3 boil in a pint of thin cream1 the peel of a large lemon grated or pared very thin1 sugar to taste1 and a very small piece of cinnamon4 ,work up a table-spoonful of flour with the juice of the lemon2 pour the boiling cream to it1 by degrees1 and stir it over the fire till the flour is cooked2 pour it into a dish1 and stir slowly till nearly cold2 garnish with candied sweetmeats4 ,chocolate ,cream4 ,boil a quart of cream1 having first scraped into it #a oz4 scented chocolate2 add nearly lb4 lump sugar1 and #h whites of eggs2 whisk well1 and1 as the froth rises1 take it off1 and put into glasses4 ,a ,plain ,cream4 ,boil together1 or separately1 a pint of cream and a pint of new milk1 with lemon peel1 cinnamon1 and sugar to taste2 then add #ab sweet and #c bitter almonds1 pounded to a paste1 with a little rose water1 also a table-spoonful of rice flour rubbed smooth in cold milk2 scald it1 pour into a jug to cool4 ,serve in glasses1 or a glass dish4 #bhh;,italian ,cream4 ,boil #a pint of sweet cream with pint of new milk1 the rind of a lemon cut thin1 and sugar to taste2 then let it cool4 ,beat the yolks of #h eggs1 add them to the cream1 set it over the fire1 stir till it thickens1 and put in about #a oz4 of melted isinglass1 to stiffen it4 ,whisk well1 and strain it through a fine sieve into a mould1 to turn out4 ,first try a little in a saucer to ascertain if more isinglass be wanted4 ,it may be flavoured with curaoa or noyeau4 ,ginger ,cream4 ,the same as chocolate cream2 using only cream1 no milk4 ,flavour it by boiling in the cream either preserved1 or essence of ginger4 ,serve it in cups4--,or3 after the cream has thickened over the fire1 add isinglass1 as directed for ,italian cream1 and strain it into a mould4 ,lemon ,cream4 ,beat the whites of #i eggs with one yolk1 till as thin as water1 but not frothed1 add #i table-spoonsful cold water1 and the juice of #b lemons1 with sugar to taste3 strain it through a fine sieve1 put in a piece of lemon peel1 and stir it over the fire1 till as thick as cream4 ,do not let it stay long on the fire1 to get too thick4--,or3 steep the peel of #b lemons1 cut very thin1 in a pint of water1 all night1 then sweeten and boil it2 stir in the whites of #f eggs beaten to a froth1 and keep stirring over the fire till thick1 then add the yolks4 ,you may add oz4 of isinglass1 which makes it more like ice4--,or3 boil up a pint of thick cream with the beaten yolks of #b eggs1 #d oz4 sugar1 and the thin rind of a lemon2 stir till nearly cold1 and pour it upon the juice of a lemon1 in a bowl2 stir it till cold4--,white lemon cream is made by using whites of eggs only4 ,orange ,cream4 ,pare a large orange very thin1 put the peel into a bason1 and squeeze #d oranges over it2 pour in #a pint of cream1 and set it over the fire2 before it quite boils take out the peel1 or the cream may be too bitter4 ,let the cream become cold1 #bhithen stir in the yolks and whites of #d eggs1 and sugar to taste4 ,set it over the fire again1 and just scald it4 ,pour into cups4--,or3 squeeze and strain the juice of #aa oranges1 sweeten well with pounded loaf sugar1 and stir over a slow fire till the sugar be melted1 taking off the scum as it rises2 when cold mix it with the beaten yolks of #ab eggs1 mixed with a pint of cream1 stir it over the fire again to thicken1 and serve in a glass dish or cups4--,or3 boil oz4 of isinglass in pint of water1 till half reduced1 and when nearly cold stir in the juice of #d oranges and #a lemon well sweetened1 and a pint of cream previously beaten to a froth1 stir it over a slow fire till it begins to thicken1 and then pour it into a mould4--,n4,b4 the juice of any fruit may he used in the same way1 always adding the juice of a lemon4 ,lemon or ,orange ,cream frothed4 ,squeeze the juice of a large lemon1 or orange1 into a glass or china dish4 ,sweeten a pint of cream1 and let it just boil2 pour it out to get cold1 put it into a tea-pot1 hold it up as high as possible1 and pour it upon the juice4 ,alamode ,cream4 ,grate #b lemons into a bason1 squeeze in the juice1 add lb4 sifted sugar2 melt oz4 isinglass in a tea-cupful of hot water1 strain it on the lemon1 stirring all the time1 then pour in a pint of cold cream1 but stir all the while1 or it may be lumpy4 ,pour it in a glass dish1 and keep it in a cool place4 ,garnish with almonds and apple paste4 ,velvet ,cream4 ,put into a deep glass or china dish1 #c table-spoonsful of lemon juice1 a little grated peel1 and preserved apricot cut small1 #c table-spoonsful of white wine or brandy1 and powdered sugar4 ,scald a pint of cream1 put in oz4 of melted isinglass1 stir it over the fire a few minutes1 and continue to stir till no warmer than new milk2 then strain1 and pour it into the dish4 ,made the day before it is wanted4 ,vanilla ,cream4 ,boil a stick of vanilla in a tea-cupful of milk till the #bij;flavour is as strong as you like1 and mix it with a jelly made of calf's feet1 or made with #a oz4 of isinglass in a pint of water and a pint of cream1 sweeten to taste1 stir it till nearly cold1 then pour it into a mould which has stood in cold water4 ,the day before it is wanted4 ,burnt ,cream4 ,boil a stick of cinnamon with a large piece of lemon peel1 in a pint of cream2 when nearly cold1 stir in gently the yolks of #f eggs2 sweeten it1 take out the spice and peel1 strew pounded sugar over1 and brown it with a salamander4 ,snow ,cream4 ,pare1 core1 and stew1 #aj or #ab apples and pulp them2 beat the pulp nearly cold1 stir in enough finely powdered sugar to sweeten1 a little lemon peel1 and the whites of #ab eggs1 already beaten1 whisk1 till it becomes stiff1 and lay it in heaps in a glass dish4 ,currant and ,raspberry ,cream4 ,mash the fruit and strain pint of juice through a fine sieve1 add rather more than pint of cream1 sugar to taste1 and a little brandy2 whisk it the same as a trifle4--,or3 put a very little sifted sugar into #a pint of cream1 a tea-cupful of raspberry jelly1 the grated rind of #a and the juice of a lemon1 whisk well1 for half an hour1 till it be thick and solid1 then pour it into a glass dish or cups4 ,strawberry ,cream4 ,the same as the last4--,or3 sweeten some cream1 and make a strong whip4 ,beat up what remains of the cream with yolk of egg 7#c to a pint71 and scald it2 let it cool1 mix the fruit with it1 pour it into glasses or a dish1 and lay the fruit on the top4 ,the pulp of apples1 apricots1 and plums may be mixed with cream1 in this way4--,or3 it may be formed in a mould by adding melted isinglass to the cream1 just scalding1 then straining it3 when nearly cold1 add the fruit and put it into a shape4 #bia;,clouted ,cream4 ,put #b blades of mace and a wine-glassful of rose water1 into a pint of new milk1 scald and strain it2 let it cool1 stir in the yolks of #b eggs1 and a quart of cream4 ,stir it over the fire till scalding hot1 and it is done4 ,excellent with fruit stewed1 or with fruit pies4 ,creams and jellies are iced1 by putting the shape 7the mixture being perfectly cold71 in a bucket of ice broken in small bits4 ,let it stand till you are ready to send it to table1 then take it out1 wrap a towel1 dipped into hot water1 round the mould1 and turn it out4 ,strawberry ,ice ,cream4 ,mash the fruit1 strain off the juice1 and sweeten it4 ,mix it1 in the proportion of #a lb4 of fruit to a pint of sweet cream1 whip it1 pour it into glasses1 and freeze as directed2 or1 add melted isinglass1 and freeze it in a shape4--,raspberry ,ice ,cream1 the same4 ,pine ,apple ,ice ,cream4 ,to #a gill of pine apple syrup1 add the juice of #a lemon1 and a pint of cream1 sweeten1 then stand it in the ice1 and let it freeze as thick as butter4 ,if you would have it the shape of a pine1 take the shape and fill it2 then lay half a sheet of brown paper over the mould before you put it into the ice1 and let it remain some time2 be careful that no water gets into it4 ,coffee ,ice4 ,a refreshing preparation1 and suitable to entertainments4 ,make some strong coffee1 sweeten with sugar candy1 add what cream you like1 pour it into a bowl1 place that in an ice pail till the coffee is frozen3 serve in glasses4 ,paris ,curd4 ,put a pint of thin cream on the fire1 with the whites of #f eggs and the juice of a lemon2 stir till it becomes a curd2 hang it all night in a cloth1 to drain2 add #b oz4 sweet #bib;almonds1 beaten to a paste1 sugar to taste1 and a little brandy4 ,mix well1 and put it in shapes4 ,blancmange4 ,blanch #a oz4 sweet and an oz4 of bitter almonds and pound them with a little brandy1 put them with an ounce of isinglass into a bowl with a pint of milk and a pint of cream1 and #b oz4 of pounded sugar1 and let it stand #c hours2 then stir it over the fire till it begins to boil1 when take it off and strain it1 but keep stirring it till nearly cold1 and then pour it into a mould4 ,if you choose1 have #ab bitter1 no sweet almonds1 a wine-glassful of brandy and a table-spoonful ratafia4--,when about to turn it out1 wrap a towel dipped in hot water round the mould1 and draw a silver knife round the edge of the blancmange4 ,rice ,blancmange4 ,boil #d oz4 of whole rice in water till it begins to swell1 pour off the water1 and put the rice into nearly a quart of new milk1 with sugar1 a little cinnamon and lemon peel4 ,boil slowly till the rice is mashed1 and smooth4 ,do not let it burn4 ,put it into a mould to turn out4 ,this may be in the centre of a dish with custard round it4 ,blancmange with ,preserves4 ,boil #a pint of cream with cinnamon and lemon peel2 sweeten it1 add #a oz4 isinglass dissolved in a little water1 stir it over the fire till it is on the point of boiling1 then pour it into a jug1 stirring it occasionally2 when milkwarm add a wine-glassful of brandy and a table-spoonful of ratafia4 ,have ready in a china or glass dish1 some ,east or ,west ,india preserves1 pour the blancmange on it1 and set it by till the next day4 ,jaunemange4 ,dissolve #b oz4 isinglass in nearly a pint of boiling water2 put to it pint of white wine1 the juice of #b oranges1 and #a lemon1 the peel of a lemon shred fine1 sugar to taste1 a little cinnamon and brandy1 and the yolks of #h eggs4 ,simmer gently a few minutes1 then strain it into moulds4 #bic,rice ,flummery4 ,boil #e oz4 sifted ground rice in a quart of new milk1 with oz4 bitter almonds1 #b table-spoonsful rose water1 and sugar to sweeten2 keep stirring till very thick1 then put it into a mould4 ,when cold turn it out1 stick blanched almonds in1 and pour round it some thick cream sweetened and flavoured with white wine2 or no cream1 but preserves in lumps4 ,dutch ,flummery4 ,boil the rinds of #b and juice of #c lemons in pint of white wine1 pint water1 lb4 sugar and #a oz4 of isinglass1 ten minutes1 then strain and mix it gradually with the yolks of #e eggs1 stir it over the fire five minutes1 then stir till nearly cold1 and pour it into a mould4 ,rice ,cups4 ,sweeten a pint of new milk1 with sifted sugar1 and boil in it a stick of cinnamon1 when it boils stir in #b oz4 of sifted ground rice2 then take it off the fire1 and add the beaten whites of #c eggs1 stir again over the fire1 for three minutes1 and pour into cups1 previously dipped in cold water4 ,when cold1 turn them out1 pour a custard round1 and ornament with preserves or stewed pears4 ,syllabub4 ,pour a bottle of sherry or ,port into a china bowl1 sweeten1 and add plenty of nutmeg and cinnamon4 ,milk into it nearly double the quantity1 and let it froth up high4 ,serve with sponge cakes4 ,some add a little brandy4 ,solid ,syllabub4 ,scald a pint of cream1 and sweeten it2 when cold1 add a pint of white wine1 the juice of a lemon1 the peel grated3 more sugar if required4 ,dissolve #a oz4 isinglass in water1 strain1 and when cold1 stir it into the mixture1 and put it into a mould the day before it is wanted4 #bid,whipt ,syllabub4 ,rub lb4 sugar on lemon rind1 and put into a deep narrow pan1 with pint white wine1 the juice of a lemon1 the rind of a whole one1 and a pint of thick cream2 whisk well1 always one way and without stopping1 till it is all in a good froth2 put it in glasses4 ,it will be more firm the next day4--,or3 to pint of cream1 add a pint of milk1 pint sack or white wine1 sweeten with loaf sugar1 and whisk it to a froth2 pour a little white wine in the glasses1 and the froth on the top4 ,calf's ,feet ,jelly4 ,the day before you want jelly1 boil a cow heel and one foot in #b quarts of water1 till they are broken1 and the water half wasted1 strain and put it by till the next day4 ,then remove all the fat as well as the sediment1 put the jelly into a saucepan with sugar1 wine1 lemon juice1 and peel to your taste4 ,let it simmer1 and when the flavour is rich1 add the whites of #e eggs well beaten1 also their shells2 let it boil gently twenty minutes1 but do not stir it2 then pour in a tea-cupful of warm water1 let it boil gently five minutes longer1 take the saucepan off the fire1 cover close1 and let it stand by the side1 half an hour4 ,it ought to be so clear as to require only once running through the jelly bag4 ,some mutton shanks 7#aj to #b calf's feet71 make the jelly richer4 ,raisin wine is generally used1 but ,marsala is better3 it gives a more delicate colour to the jelly4--,this is made ,noyeau ,jelly by using noyeau in sufficient quantity to give a strong flavour4 ,also ,madeira ,wine ,jelly4 ,but as the firmness of the jelly may be diminished by the wine1 add a little isinglass4 ,some think that jelly eats best in the rough1 not out of a mould4--,another3 boil #d feet in #b quarts of water1 boil twelve hours1 or till all their goodness is extracted4 ,the next day remove all fat as well as sediment1 put the jelly into a saucepan with #a pint of sherry or ,marsala1 the peel and juice of #g lemons1 and sugar to your taste4 ,finish in the same way as directed above1 and when strained1 add a wine-glassful of ,champagne brandy4 ,you may add #a oz4 isinglass to make the jelly very stiff1 but some object to this1 as it makes it tough #bie;as well as stiff4 ,some use a coarse brown bag1 in preference to flannel4 ,punch ,jelly4 ,boil #b oz4 isinglass in a pint of water1 add the juice of #d lemons1 and the grated rind of one1 put to this #f oz4 loaf sugar1 previously boiled in a very little water till it is a rich clear syrup1 then add #f table-spoonsful of rum4--,or3 make a good bowl of punch 7which see71 stronger if you like4 ,to every pint of punch add #a oz4 isinglass1 dissolved in pint of water2 pour this into the punch whilst hot1 then fill the moulds1 taking care that they are not disturbed until the jelly is completely set4 ,savoury ,jelly4 ,boil #b lbs4 knuckle of veal1 #a lb4 lean beef1 and #d mutton shanks1 in #b quarts of water1 with salt1 pepper1 mace1 and #a onion2 boil till the liquor is reduced one half1 then strain it2 when cold1 put it into a saucepan with the whites of #c eggs1 stir well1 then set it over the fire till it boils1 and strain through a jelly bag4 ,a table-spoonful of soy will improve the colour4 ,orange and ,lemon ,jelly4 ,grate the rinds of #b ,seville1 #b sweet oranges1 and #b lemons2 squeeze the juice of #b sweet1 #f ,seville oranges1 and #c lemons2 mix the rinds and juice together2 boil slowly #a lb4 lump sugar in a pint of water to thick syrup1 turn it into a bowl2 when nearly cold1 add the juice and stir well2 boil lb4 of isinglass in a pint of water till dissolved1 let it cool1 add it to juice1 stir till cold1 and fill the mould4--,another1 and much better3 rub the rinds of #h oranges with lump sugar1 and boil a quarter of an hour in the stock of calf's feet and oz4 isinglass1 with sugar to your taste2 have the juice of the oranges1 the juice of #c lemons1 and the whites of #f eggs in a bason1 pour the stock in1 stir well1 and boil altogether ten minutes2 then pour in a wine-glassful of cold water1 let it stand ten minutes1 then pour through a jelly bag4--,lemon ,jelly is made the same way2 the rind of #b and juice of #c large lemons1 the rind and juice of #a orange4 #bif;,colouring for ,jelly4 ,boil slowly in pint water1 for half an hour1 #ae grains cochineal in fine powder1 drachm of cream of tartar1 and a bit of alum the size of a pea2 let it stand till the next day1 then pour it off4 ,arrow-root ,jelly4 ,put pint of water into a saucepan1 with a wine-glassful of sherry1 or a spoonful of brandy1 sugar1 and grated nutmeg4 ,boil up once1 then mix it1 by degrees1 with a dessert-spoonful of arrow-root1 rubbed smooth1 and mixed with #b spoonsful of cold water4 ,return it into the saucepan1 stir1 and boil it three minutes4--,or3 steep for three hours the rind of a lemon1 and #d bitter almonds1 pounded1 in #b table-spoonsful water1 strain1 and mix the water with #c table-spoonsful arrow-root1 and of lemon juice1 #a of brandy2 sweeten1 stir over the fire till thick1 and put it into glasses4 ,hartshorn ,jelly4 ,to #c quarts of water put #a lb4 hartshorn shavings1 and #a oz4 isinglass1 boil gently till it becomes a jelly 7about four hours72 the next day melt it1 add the juice of #b lemons1 half the peel1 and a pint of sherry1 also the whites of #e eggs beaten to a froth1 and sugar to taste2 boil for a few minutes1 and pass it through a jelly bag till clear4 ,apple ,jelly4 ,pare #ab firm apples1 and simmer them in a quart of water till quite cooked1 but not broken2 strain the liquor1 and put to it #b oz4 isinglass1 the juice of #b lemons1 the peel of one cut thin1 sugar to taste1 and a little cochineal1 tied in muslin2 boil till the isinglass is dissolved and the jelly of a nice colour1 strain1 and pour it into a mould4 ,isinglass ,jelly4 ,dissolve #a oz4 isinglass in pint of water1 and put to it lb4 lump sugar1 the juice of a large lemon1 the peel cut thin1 and a pint of sherry2 boil five minutes1 then strain it into a mould4 #big;,gteau de ,pomme4 ,dissolve #a oz4 isinglass in pint water1 and boil it with lb4 sugar1 the juice and rind of a lemon and #a lb4 of apples1 pared and cored2 boil it three quarters of an hour1 pour it into a mould2 when quite cold1 turn it into a glass dish1 and pour a good custard round4 ,a ,bird's ,nest4 ,make some clear jelly1 of an amber colour1 and fill a small round basin half full4 ,have some bird's eggs blown1 fill them with blancmange2 when the latter is quite cold1 peel off the shells1 and it will represent small eggs4 ,put some moss round a glass dish1 turn the jelly out1 into the middle1 lay some lemon peel1 cut in thin strips to represent straws1 on the jelly1 and the eggs on the top4 ,strawberry ,jelly4 ,boil #b oz4 isinglass in pint of water till dissolved1 skimming it all the time2 then strain and let it cool4 ,mash a quart of fresh fruit in an earthen vessel1 with a wooden spoon2 add powdered sugar and a very little water4 ,pass it through a jelly bag1 stir the melted isinglass into it1 and fill your mould4--,raspberry and red currant jelly in the same way4 ,lemon and ,orange ,sponge4 ,dissolve oz4 isinglass in a pint of water1 strain it1 and the next day put to it the juice of #b lemons1 and the grated peel of #a2 then rub some raspberry jam through a hair sieve into the mixture1 and whisk it well1 till it is like sponge2 then put it into an earthen mould in a cool place4 ,any preserve may be used1 or lemon only1 or orange2 or it may be flavoured with raspberry vinegar4--,or3 dissolve oz4 isinglass in a little water1 add pint of cream1 the same of new milk1 and pint of raspberry jelly1 and the juice of a lemon3 whisk well1 one way1 till it is thick1 and looks like sponge2 then pour it into the mould4--,or3 pour a pint of boiling water on #b oz4 isinglass1 when dissolved add the strained juice of #d ,seville and #d sweet oranges or #bihlemons1 sugar to taste2 whisk well1 half an hour1 then pour it into a mould4--,or3 dissolve #b oz4 isinglass in pint of water1 strain and add to it1 the juice of #aj sweet oranges1 and the grated rind of #b1 the juice of #a lemon1 and sugar to taste2 when nearly cold whisk it till it looks like sponge1 and pour it in a mould4 ,make it in the evening1 to turn out next day4 ,some use more isinglass4 ,rice ,souffl4 ,boil #b table-spoonsful ground rice very slowly1 in pint good milk1 with a piece of lemon peel1 stirring all the time4 ,let it cool1 then stir in the yolks of #d eggs1 and some sugar1 stir it over the fire a few minutes1 and let it cool again4 ,then add the whites of #f eggs1 well whipped2 put it into a deep and round dish1 and bake in a rather slack oven till the souffl rises2 send it to table instantly1 or it will flatten4 ,potato ,souffl1--,half the quantity of potato flour1 as directed for rice flour1 and make it the same way4 ,a ,good ,souffl4 ,soak #d or #e slices of sponge cake in sherry and brandy mixed1 and sweetened1 cover with a layer of preserves1 then pour over a rich boiled custard2 beat the whites of #d eggs to a froth1 and lay it over the top to look rough2 brown it in a ,dutch oven1 and serve directly1 or it will be spoiled4 ,orange ,souffl4 ,mix a table-spoonful of flour with a pint of cream1 put it into a saucepan1 with #b table-spoonsful rose water1 some orange and lemon peel2 stir till it boils1 then strain and sweeten it3 when cold add #b table-spoonsful orange marmalade4 ,beat #f eggs1 stir in a wine-glassful of brandy1 mix with the other ingredients1 and put all into a buttered shape2 place it in a saucepan of boiling water1 over a stove3 let the water boil an hour and a quarter without any cover to the shape4 ,lemon ,souffl4 ,pour pint of boiling water over #a oz4 isinglass1 the juice of #c lemons1 and #e oz4 sifted sugar2 when dissolved1 #bii;boil all together five minutes1 pour it into a large bason1 when the steam is gone off whisk it till it becomes spongy1 then put it in a glass dish4 ,it should be made the day before it is wanted1 and requires long whisking4 ,omelet ,souffl4 ,beat the yolks of #f eggs1 and whip the whites2 strain and sweeten the yolks with powdered sugar2 add a little grated lemon peel2 stir in lightly the whites1 and pour the whole into a frying-pan1 in which you have just melted a large piece of fresh butter4 ,cook over a slow fire1 but do not let it scorch1 and1 when done1 turn it carefully out1 and set it in the oven to rise4 ,sweet ,omelets4 ,mix a table-spoonful of fine flour1 or potato flour1 in pint of new milk2 then whisk together the yolks and whites of #d eggs1 and add to the milk4 ,put fresh butter enough to fry the omelet into a pan1 about lb41 make it hot over a clear fire1 and pour in half the mixture2 when this is a little set1 put #d table-spoonsful of red currant jelly1 or any other preserve1 or apple pulp in the centre1 and the remainder of the mixture on the top2 as soon as the upper portion is fixed1 send the dish to table4--,or3 the omelet being fried1 spread the preserve on it1 in the pan1 and roll it4 ,apples boiled to a pulp and sweetened1 may be used instead of preserve4 ,souffl of ,apples4 ,pick1 wash1 and scald #d oz4 whole rice1 drain off the water1 and put the rice into a quart of new milk1 or thin cream1 which has been boiled with a bit of cinnamon or lemon peel4 ,simmer it very slowly till the rice is swelled1 7not broken71 drain it1 and having brushed the edge of the dish with white of egg1 place the rice in the form of a high wall round it4 ,mix with some apple jam1 or pulped apples1 #b oz4 butter1 sugar to taste1 and the yolks of #f eggs2 stir this over the fire1 a few minutes1 to cook the eggs2 then stir in by degrees1 the whites of #h or #i eggs1 whipped1 put it in the centre of the dish1 and bake till it rises sufficiently4 #cjj;,gooseberry and ,apple ,fool4 ,pick or pare the fruit1 put it in a jar1 with a tea-cupful of cold water1 and a little moist sugar2 set the jar in a vessel of boiling water1 or on a stove1 till the fruit will pulp2 press it through a cullender1 and when nearly cold1 mix in it some good cream1 or thin custard4 ,orange ,fool4 ,to a pint of cream add the juice of #c ,seville oranges1 #c eggs1 nutmeg1 cinnamon1 and sugar to taste4 ,set this over a slow fire1 and stir till as thick as melted butter2 it must not boil2 pour it into a dish to be eaten cold4 ,stewed ,oranges4 ,pare #d sweet oranges1 and be careful to remove the white part without breaking the skin2 pare #b lemons very thin1 cut the peel in narrow lengths1 and boil it in pint water1 with lb4 lump sugar1 until it becomes a thick syrup1 then add the oranges1 the juice of #a lemon1 and lb4 lump sugar1 and simmer it a quarter of an hour4 ,red ,apples in ,jelly4 ,pare and core some fine pippins1 and throw them into a pan of cold water1 then boil them in a very little water1 with some cochineal1 and when done1 put them in a dish2 boil the water with sugar1 lemon peel1 and a little isinglass1 till it jellies2 let it cool1 scoop it into heaps with a tea-spoon1 and lay it amongst the apples4 ,garnish with rings or straws of lemon peel1 and some green sprigs4 ,pears to ,stew4 ,after peeling them1 cut the pears in halves1 take out the cores1 and lay the pears1 flat side upwards1 in a tin saucepan1 with sugar to taste1 pint of port wine1 water to cover them1 and a few cloves2 spread the peel over the pears1 and stew them gently till tender2 the saucepan covered4 #cja;,apples to ,bake4 ,pare and core1 but do not divide them1 unless very large4 ,bake them in an earthen dish1 with sugar1 a little port wine1 pounded cloves1 and grated lemon peel4--,or3 pare #af large apples1 and put them with #a lb4 sifted sugar1 juice of #a lemon1 and a tea-cupful water1 in a large flat dish2 cut the rind of the lemon in strips1 and put them over the apples2 bake in rather a quick oven1 and baste from time to time with the syrup4 ,excellent4--,or3 pare fine large apples1 scoop out the core1 without dividing the fruit1 and fill the hole with butter and sugar1 bake in a deep dish1 and baste frequently4 ,also very good4 ,cheesecakes4 ,beat the curd of #c pints of milk quite smooth1 mix with it lb4 currants1 a little pounded cinnamon1 and the rind of a lemon1 rubbed off with lumps of sugar 7add more sugar1 as you like71 the yolks of #d eggs1 pint scalded cream1 and a wine-glassful of brandy4 ,mix well1 and bake in patty-pans1 lined with a light puff paste1 twenty minutes1 in a quick oven4--,for ,almond ,cheesecakes1 mixed pounded sweet and bitter almonds1 instead of currants4 ,lemon ,cheesecakes4 ,boil the peel of one lemon in water1 till tender1 then pound it in a mortar with lb4 lump sugar1 the juice of #b lemons1 and a table-spoonful of brandy2 stir in lb4 fresh butter1 melted1 and #c eggs2 mix well and pour into saucers or patty-pans1 lined with a very light paste4--,or3 to #a lb4 lump sugar 7in lumps71 add lb4 butter1 the yolks of #f eggs1 the whites of #d1 the juice of #c lemons1 and the rinds of #b1 grated4 ,simmer over a slow fire till the sugar is dissolved1 begins to thicken1 and looks like honey4 ,stir gently one way1 or it will curdle4 ,this will keep a long while1 closely tied down in a jar1 in a cool place4--,or3 lb4 butter1 lb4 lump sugar1 stir over the fire till melted1 let it get cold1 then add the yolks of #h eggs1 juice of a large lemon1 mix it very well1 and bake in a crust to turn out4--,or3 beat #ab eggs1 leaving out #d whites2 melt lb4 butter in a tea-cupful of cream1 stir in lb4 sifted sugar1 #cjb;and when cold1 stir in the eggs1 then the grated rind of #b lemons1 then the juice3 stir it over the fire till near boiling1 then fill your patty-pans1 and put them in the oven1 to brown of a light colour4 ,you may add lb4 of sweet almonds1 blanched and pounded with rose water4 ,another ,curd ,cheesecake4 ,beat the curd of #b quarts new milk1 quite smooth1 with #d oz4 butter2 then mix it with oz4 of sweet1 and #d bitter almonds1 blanched and pounded with #c table-spoonsful rose water1 add a lb4 lump sugar1 the peel of #c lemons1 the yolks of #f eggs1 candied citron cut small1 lb4 currants1 pint of cream1 and a wine-glassful of brandy4 ,mix well1 and bake in patty-pans1 lined with thin paste4 ,orange ,cheesecakes4 ,beat lb4 sweet almonds with orange flower water1 add lb4 sugar1 #a lb4 butter1 melted1 and nearly cold1 the beaten yolks of #aj and the whites of #d eggs1 beat #b candied oranges1 the peel of a fresh one 7the bitterness boiled out71 till they are as tender as marmalade1 then beat all well together1 and bake in little patty-pans1 lined4 ,apple ,cheesecakes4 lb4 each1 of grated apples1 sugar and butter1 the juice of #a lemon1 and the rind cut thin1 #d eggs1 yolks and whites beaten separately3 mix well and bake in lined patty-pans4 ,rice ,cheesecakes4 ,beat the yolks of #f with the whites of #c eggs1 add #d oz4 sifted ground rice1 the same of sugar and melted butter1 a wine-glassful brandy1 and the grated peel of #a lemon2 mix well and bake in patty-pans1 lined with paste4 ,lent ,potatoes4 ,blanch1 then pound with a little rose water1 #c oz4 of sweet1 and #d or #e bitter almonds2 add #h oz4 butter1 #d eggs beaten and strained1 #b table-spoonsful white wine1 #cjc;and sugar to taste2 beat well1 grate in #c savoy biscuits1 and make into balls with a very little flour1 the size of walnuts2 boil in lard of a pale brown1 drain and serve with sweet sauce4 ,stewed ,french ,plums4 ,stew #a pound in a pint of ,rhenish wine1 till tender1 then set them by to cool in a glass dish4 ,some use half ,port and half water4 ,note4--,those who like to use ,gelatine will find directions with the packets1 when they buy it4 ,it is useful as a means of taking wine and brandy in the form of jelly1 and is quickly prepared1 but has little else to recommend it4 ,,chapter ,,xxiii4 ,,preserves4 ,,fruit for every sort of preserve1 ought to be the best of its kind2 ripe enough1 but not over ripe2 gathered on a dry day1 and after a dry day4 ,the sugar of the best quality1 and plenty of it1 otherwise they are not good1 neither will they keep2 and much is wasted by boiling up a second time4 ,long boiling injures the colour of preserves1 and they must be boiled too long1 if there be not sugar enough4 ,the bags and sieves should be kept delicately clean2 wring them out of hot water the moment before you use them4 ,do not squeeze the bag1 or press the fruit much1 or the jelly will not be clear2 this is not wasteful1 for the fruit which is left1 and a little fresh added to it1 will make jam1 or black butter2 a very useful preserve4 ,in boiling jams1 try a little in a saucer2 if the juice runs off as it cools1 the jam requires longer boiling4 ,some persons clarify all the sugar they use1 but1 for common preserves for private families1 good loaf sugar1 not clarified1 answers the same purpose4 ,after the #cjdpreserve is poured into the jar1 let it stand uncovered two days1 then put brandy paper over1 and cover with bladders1 or paper1 tied down close4 ,keep in a dry place1 or they will be musty2 but very hot1 they will dry up1 and be spoiled4 ,to ,clarify ,sugar4 ,break lump sugar in pieces1 and to every pound you put into the preserving-pan1 add pint of water1 and to every #b lbs4 sugar1 the white of #a egg1 beaten2 stir over the fire1 till the sugar dissolves4 ,when it boils it will throw up scum2 take that off1 with a slice1 and lay it on a sieve1 reversed1 over a basin1 that the syrup may run off4 ,pour into the pan the same quantity of cold water as you put in at first1 and boil it up gently4 ,take off the scum1 and return into the pan all the syrup which drains from it2 keep it gently boiling until no scum rises4--,to ,candy ,sugar1 boil it till the surface is covered with little clusters1 in the form of pearls4--,moist ,sugar is clarified in the same way1 but requires longer boiling and scumming2 it answers for common jams1 for immediate use1 but they will not keep so long as when made of lump sugar4 ,red ,currant ,jelly4 ,strip the currants and put them into an earthen pan or jar1 set that in a vessel of boiling water1 and keep it boiling till the fruit is all burst2 then pass through a jelly bag1 but do not squeeze it4 ,when the juice has all run off1 put it into a preserving-pan1 and to each pint allow #a lb4 of lump sugar2 less may do1 but the jelly will not be so sure to keep4 ,boil the jelly1 rather quickly1 from fifteen to twenty minutes1 scumming carefully all the time2 try a little in a saucer1 to see if it be stiff enough1 then fill your pots or glasses2 leave them uncovered two days2 cover brandy papers over1 and tie skins over tight4 ,white ,currant ,jelly--,the same2 but rather less boiling4 ,the sugar must be very fine1 to insure delicate clearness for the jelly4 ,black ,currant ,jelly--,the same as red currant jelly4 ,when the juice is put into the preserving-pan1 with the sugar1 add a very little water4 ,less sugar may do4 ,but boil it well4 #cje;,currant ,jam4 ,when jelly is made1 if the bag be not squeezed1 the fruit in it will have juice enough for jam2 or1 if not1 put a fourth part of fresh fruit to it1 then boil it up1 with its weight of sugar1 fifteen or twenty minutes4 ,raspberry ,jam4 ,take #d parts of raspberries and #a part of red currant juice1 boil it fifteen or twenty minutes1 with an equal weight of sugar4 ,skim off the dross1 as it rises4--,or3 use raspberries alone1 and no juice4--,or3 some persons recommend the ,antwerp1 they are so juicy as to require boiling by themselves until nearly dry2 then add #a lb4 fine lump sugar to #a quart fruit1 then boil again fifteen minutes1 and no more1 or the colour will be injured4 ,strawberry ,jam4 ,gather fine scarlet strawberries1 just ripe1 bruise1 and put them into a preserving-pan1 with about a fifth part of red currant juice2 strew over nearly their weight of sifted lump sugar1 and boil quickly fifteen minutes4 ,gooseberry ,jam4 ,this may be made of gooseberries only1 in the same manner as directed for currant jam1 or of a mixture of red or black currants and gooseberries4 ,green ,gooseberry ,jam4 ,first crack them in a mortar1 put them into a preserving-pan with lb4 lump sugar1 to #a lb4 fruit1 and boil till it begins to look clear4 ,a nice preserve for tartlets4 ,damson ,jam4 ,boil #a lb4 sugar to #a lb4 fruit1 till the juice adheres to the fruit4 ,for open tarts4 ,rhubarb ,jam4 ,boil an equal quantity of rhubarb1 cut in pieces1 and #cjf;gooseberries1 before they are quite ripe1 with lb4 loaf sugar to #a lb4 of fruit4 ,well boiled1 it forms a rich jam1 similar to apricot4 ,or3 boil #f lbs4 fruit cut in square pieces1 #f lbs4 lump sugar1 and let it stand a few hours1 to draw out the juice1 boil the juice three different times1 and pour over the rhubarb4 ,black ,butter4 ,a very nice preserve to spread on bread1 and is a mixture of currants1 gooseberries1 cherries1 raspberries1 or strawberries4 ,to every #b lbs4 fruit1 put #a lb4 sugar1 and boil it till reduced one-fourth4 ,fruit for ,puddings4 ,pare apples1 pears1 plums1 and any fruit you have1 and put them in a stone jar with brown sugar1 to sweeten4 ,place the jar in a cool oven till the fruit is cooked4 ,to preserve ,damsons1 ,bullaces1 ,morella ,cherries1 ,gooseberries1 and ,currants1 for ,winter use4 ,all these fruits may be put into wide-mouthed bottles1 with about #f oz4 ,lisbon sugar to each2 put corks lightly in1 and set them in a vessel of cold water1 and then let it boil very gently till the syrup rises over the fruit2 when the fruit is cold1 make the corks tight1 dip them in rosin1 and tie bladders over4 ,to ,bottle ,green ,gooseberries and ,currants4 ,the same as the last receipt1 only without sugar4 ,let them remain in the water till the fruit begins to shrivel2 take them out1 and when the fruit is cold1 cork the bottles tight1 and dip them in melted rosin4 ,the rough sort is best4 ,to ,bottle ,raspberries4 ,mix an equal weight of crushed fruit and powdered loaf sugar1 put them into wine-bottles1 cork tight1 and rosin the corks4 #cjg;,damsons for ,tarts4 ,gather damsons quite dry1 put them into large stone jars1 having pricked them with a pin1 tie bladders over1 and put the jars into a vessel of cold water2 set that over the fire1 and let it simmer 7not boil7 for two hours1 or till you see the damsons begin to sink 7the water should reach nearly to the top of the jars71 then wipe the jars1 and put them away in a dry place4--,or3 choose jars to hold #h or #i lbs41 of equal size at top and bottom2 put in each jar one fourth of the fruit1 then a fourth of good moist sugar 7allow #c lbs4 sugar to #i lbs4 fruit71 then another layer of fruit1 and so on1 till the jar is full2 put it in an oven just hot enough to bake it through4 ,when household bread is drawn the oven is generally hot enough for this purpose1 and the jars may remain in all night4 ,when the fruit is cold1 put a clean stick1 a little forked at one end1 into the middle of the jar1 leaving the forked end a little above the top2 put a piece of white paper over the fruit 7which ought to reach the neck of the jar71 then run melted mutton suet over it1 of an inch thick1 and keep the jar in a cool place4 ,when you open it1 lift up the covering of suet by the stick4 ,apricots for ,tarts4 ,cut the apricots in two1 but do not pare them1 take out the stones1 and to every pound of fruit put #a lb4 lump sugar1 pounded4 ,let them stand all night1 then stew them gently over a slow fire till tender2 skim them1 as they simmer1 till they are quite clear4 ,put them in pots1 and when quite cold1 cover with silver papers dipped in brandy1 and tie down close4 ,apple ,marmalade4 ,pare and core the apples1 leave them in a cool oven all night2 the next day boil them up gently with an equal quantity of sugar1 a little lemon peel and pounded cinnamon4 ,apple ,jelly4 ,take the blossoms and stalks out of #f lbs4 ripe apples1 but do not pare them2 put them into a stew-pan with #cjhscarcely enough water to cover them1 cover close1 and stew them to a pulp1 pour it into a cloth1 and hang that up to drain1 but do not squeeze it4 ,to a quart of juice allow #a lb4 lump sugar1 boil gently to the consistency of other jelly1 and before it is quite done add the juice of #b lemons4--,or3 pare and core your apples as if for pies1 put them in the oven till quite soft1 then squeeze them through thin muslin3 to every pint add #a lb4 of lump sugar1 half a wine-glassful of white wine1 and a tea-spoonful of brandy1 with the rind of a lemon2 boil twenty minutes1 or till it sets4 ,peach1 ,apricot1 or ,plum ,marmalade4 ,skin the fruit1 take out the stones1 and mash it in a bowl2 put an equal weight of fruit and sugar into a preserving-pan1 boil it fifteen minutes1 taking off all the scum4 ,the kernels may be bruised and added4 ,quince ,marmalade4 ,cut the fruit in quarters1 and to #e lbs4 weight1 and #c lbs4 sugar1 add a pint of water2 cover a piece of white paper over to keep in the steam1 and simmer gently three hours2 then beat them up to a jam1 add lb4 more sugar1 and simmer the jam another half hour4--,or3 take the parings and cores of #b lbs4 quinces1 cover them with water1 and let it boil well2 add #b lbs4 sugar1 and when that is dissolved in the liquor1 set it over a slow fire1 and let it boil till it becomes a thick syrup2 but the scum must be taken off as it rises4 ,let it get cold1 then put in the quinces1 with a little cochineal1 and set it over a slow fire2 stir and beat with a pewter spoon till it is done4 ,quince ,jelly4 ,weigh them and measure #a pint of water to #a lb4 fruit2 pare the quinces as quickly as possible1 as they are done1 throw them into the water1 then simmer gently until they are a little broken1 but not long enough to redden the liquid1 which should be very pale4 ,turn the whole into a jelly bag1 and let it drain without pressure4 ,weigh the juice and boil it quickly #bj minutes1 take it from the fire and stir in till dissolved1 lb4 lump sugar to each pound of juice1 or #cjirather more1 if the fruit be very acid2 then boil gently from ten to twenty minutes1 or until it jellies strongly in falling from the skimmer1 but stir it all the while1 and take off all the scum as it rises4 ,pour it into glasses or moulds3 it ought to be firm enough to turn out of the latter1 and be rich and transparent4 ,damson and ,bullace ,cheese4 ,put the fruit into a stone jar1 cover it1 and set it on a hot hearth1 or in an oven1 and let it coddle for about six hours1 stirring it now and then4 ,pulp the damsons through a sieve1 add lb4 lump sugar to every #b lbs4 of fruit1 and some of the kernels1 blanched1 and beaten in a mortar4 ,put it all in a stew-pan1 and boil very gently for two or three hours 7it can hardly boil too long1 as boiling makes it firm71 skimming carefully all the time4 ,some persons boil it only one hour2 it is clearer1 but less firm4 ,some add a very few bitter almonds1 blanched and cut small4 ,apricot ,cheese4 ,pare1 then boil them with their weight of sugar1 previously melted with a very little water2 as the fruit breaks1 take out the stones1 blanch and pound the kernels1 and put them to the fruit4 ,let the apricots boil1 not more than half an hour4 ,pour the cheese into shapes4 ,orange ,cheese4 ,scrape off the outward rind of ,seville oranges1 take out the pulp and skin1 boil the peel tender1 in water1 beat it in a marble mortar to a pulp1 add its weight of loaf sugar 7already dissolved in the juice71 and boil it quickly an hour2 when done pour it into moulds1 or on plates1 to cut in shapes4 ,keep it in a dry place4 ,pine ,apple to ,preserve4 ,pare off the rind1 and divide the pine apple into rather thick slices2 boil the rind in pint water1 with #a lb4 loaf sugar in powder1 and the juice of a lemon1 twenty minutes4 ,strain this liquor1 and boil the slices in it for half an hour2 #cajnext day pour off the syrup1 and boil it1 taking care to scum as it rises1 and pour it hot over the fruit2 tie down the jar with a bladder1 brandied paper being over the preserve4 ,cucumbers to ,preserve4 ,choose the greenest and most free from seeds1 some small1 to preserve whole1 others large1 to cut in long slices4 ,put them in strong salt and water1 cover with vine leaves1 and set them in a warm place till yellow2 then wash1 and set them over the fire1 in fresh water1 with a little salt and fresh vine leaves2 cover the pan close1 but take care the fruit does not boil4 ,if they are not of a fine green1 change the water1 and that will help to green them2 cover as before1 and make them hot4 ,when of a good colour1 take them off the fire and let them get cold2 then cut the large ones into quarters1 take out the seeds and soft parts1 put them into cold water1 for two days1 but change the water twice every day to take out the salt4 ,boil #a lb4 loaf sugar1 and pint of water1 scum well1 add the rind of a lemon1 and #d oz4 scraped ginger4 ,when the syrup is very thick1 take it off the fire1 and when cold1 wipe the cucumbers dry1 and put them in4 ,the syrup should be boiled once in two or three days1 for a fortnight1 and you may add more to it if necessary4 ,when you pour the syrup upon the cucumbers1 be sure that it is cold4 ,cover close and keep in a dry place4 ,strawberries to ,preserve whole4 ,choose fine scarlets1 not over ripe2 have their weight in sifted sugar1 and sprinkle half over the fruit1 and let it stand all night4 ,next day simmer it gently with the rest of the sugar1 and #a pint of currant juice1 to #a lb4 of fruit1 till it jellies4 ,raspberries whole4 ,gather them on a dry day1 after a dry night4 ,to #a lb4 fruit1 lb4 sugar2 put these in alternate layers in a preserving-pan1 and keep shaking till it boils1 then boil ten minutes1 taking off all the scum4 ,when cold1 cover with brandy papers and bladders4 #caa,strawberries in ,wine4 ,fill a wide mouthed bottle three parts full of strawberries gathered quite dry1 strewing amongst them #d table-spoonsful of finely pounded sugar2 fill up with fine old sherry1 and cork it close4 ,red ,gooseberries whole4 ,they must be just ripe1 but no more4 ,clip off the top of each berry1 make a little slit in the side1 with a needle1 that the sugar may penetrate1 and take an equal weight of fruit and of sugar3 boil them together1 very gently1 scum well1 and when the skins begin to look transparent1 take out the fruit1 with a skimmer1 and put it into jars or glasses2 boil the syrup till it jellies1 then strain1 and pour it over the fruit4 ,morella ,cherries4 ,cut off the stalks1 and prick the fruit with a needle1 boil a fourth more than its weight of sugar1 about five minutes1 with pint of red or white currant jelly2 then put in the cherries1 and simmer gently till they look bright4 ,some take out the stones4 ,cherries en ,chemise4 ,cut off half the stalk of large ripe cherries2 roll them1 one by one1 in beaten white of egg1 and then lightly in sifted sugar4 ,spread a sheet of thin white paper on a sieve reversed1 and place that on a stove1 spread the fruit on the paper1 and send them from the stove to table4 ,bunches of currants1 or strawberries1 in the same way4 ,cherries in ,syrup4 ,take out the stones1 put the fruit into a preserving-pan1 with #b lbs4 lump sugar to #f lbs4 fruit1 let it come slowly to a boil1 set it by till next day1 boil up again1 repeat this the third day1 when they will begin to look bright and plump2 then pot them in the syrup4 #cab,to dry ,apricots4 ,pare thin1 then cut in half1 #d lbs4 of apricots1 weighed after they are pared1 and add #c lbs4 sifted sugar4 ,when the sugar is nearly all melted1 put it into a pan1 and simmer it very gently over a slow fire2 as each piece becomes tender lift it out into a china bowl1 and when all are done1 let the syrup cool a little1 then pour it over the fruit4 ,in two days pour out the syrup1 leaving only a little in each half4 ,keep the apricots in a sunny place1 and turn them every day1 till quite dry4 ,keep in boxes1 between layers of paper4 ,dried ,cherries4 ,to every #f lbs4 cherries1 stoned1 allow #a lb4 lump sugar4 ,scald the fruit in a preserving-pan1 with very little water1 then take it out1 dry it3 put it into the pan1 with the sugar powdered1 and put it over the fire to get scalding hot1 then set it aside to get cold1 put it on the fire again1 and repeat this a third time1 then drain them from the syrup1 and lay them singly to dry on dishes1 in the sun1 or on a stove4 ,keep in boxes1 between layers of white paper4 ,orange ,chips4 ,cut oranges in halves1 squeeze the juice through a sieve2 cut the peel off very thin1 and steep it a night in water1 and the next day boil it till tender in the same water4 ,then cut the peel in strips and put them with the juice1 in an earthen pan1 with an equal weight of lump sugar1 set it high over a moderate fire or stove1 till the chips candy1 stirring frequently2 then spread them out in a cool room for a fortnight1 to dry4 ,orange ,marmalade4 ,get the clearest ,seville oranges you can2 cut them in #b1 scoop out all the pulp and juice into a basin1 and pick out the seeds and skins4 ,boil the rinds in spring water1 changing that two or three times1 to take off their bitterness3 if for smooth marmalade1 heat the rinds in a marble mortar1 if for thick marmalade cut the rinds in thin pieces1 #cac;add it to the juice and pulp1 put it all into a preserving-pan1 with double the weight of lump sugar1 boil it over a fire1 rather more than half an hour4 ,put it into pots1 cover with brandy papers1 and tie down close4--,or3 put #f ,seville oranges into a scale1 and weigh their weight1 and half their weight again1 of lump sugar3 to every lb4 of fruit measure a wine-pint of cold spring water4 ,cut the fruit in quarters1 remove the pips1 and throw them into the water2 then cut the oranges in slices on plates1 so as not to lose any part of the juice or pulp1 then take the pips out of the water1 put all the fruit1 juice1 and sugar in1 and boil it gently an hour1 or until it is sufficiently consistent4 ,put by in pots4 ,both these are good receipts4 ,oranges to ,preserve4 ,cut a hole at the stalk end1 and scoop out the pulp1 tie each one in muslin1 and lay them in cold spring water1 to cover them1 for two days1 changing the water twice a day2 then boil them in the last water1 till tender4 ,take the oranges out of the liquor and allow #b lbs4 of the best lump sugar1 and #a pint of water1 to every lb4 of fruit1 and put it into the liquor2 boil and scum till it is a clear syrup1 let it cool1 then put in the oranges1 and boil them gently half an hour4 ,boil the syrup every day1 for a week1 or till it looks clear4--,or3 grate the oranges1 put them in water1 change it twice a day1 then boil gently1 till tender1 and put them in cold water again1 for two or three hours4 ,cut a small piece off the top1 take out the seeds1 and to every orange allow lb4 of lump sugar1 strew it over them in a preserving-pan1 without any water1 and set that over a gentle fire1 turning the oranges occasionally3 when clear1 lift them out1 put them into little pots1 boil up the syrup1 and pour it hot over the oranges4 ,if the oranges do not look clear1 boil them half an hour1 for two or three days3 then boil the syrup by itself1 or make a fresh one thus3 pare and core some green apples1 and boil them to make the water taste strong2 do not stir the apples1 only put them down1 with the back of a spoon2 strain the water till quite clear1 and to every pint put #a lb4 double refined sugar1 and the juice of a lemon strained1 boil it to a strong jelly1 drain the oranges out of the syrup1 each one in a #cad;jar the size of an orange1 the hole upwards1 and pour the jelly over4 ,cover with brandy papers1 and bladders4 ,do lemons the same way4--,or3 pare the oranges1 tie them separately in cloths1 boil them in water till tender1 that a straw may pass through them3 cut a hole in the stalk end1 take out the seeds1 but not the pulp4 ,make a syrup of sweet oranges1 lemons1 and sugar1 and when clear1 put in the oranges4 ,apricots1 ,peaches1 ,magnum ,bonum ,plums1 and ,greengages4 ,pare and stone the finest fruit1 not over ripe1 and weigh rather more than their weight of lump sugar4 ,spread the fruit in a dish1 the split part upwards1 strew the sugar over1 and let them stand all night4 ,break the stones1 blanch the kernels1 and simmer the whole gently1 till the fruit looks transparent3 scum well1 lift the fruit out carefully into pots1 pour the syrup over1 and1 when quite cold1 cover close4 ,to ,preserve ,green ,apricots4 ,spread vine or apricot leaves at the bottom of the pan1 then fruit1 then leaves1 till the pan be full1 but the upper layer thick of leaves1 fill up with water1 and cover quite close1 to keep the steam in4 ,keep the pan at such a distance from the fire1 that in four or five hours1 the fruit may be soft1 not cracked4 ,make a thin syrup of sugar and some of the water1 and drain the fruit2 when both are cold1 put the fruit and syrup back into the pan1 no leaves1 and keep it over the fire till the apricots are green1 but they must not boil or crack2 repeat this for two or three days3 then pour off as much of the syrup as you think necessary1 and boil it with more sugar and some sliced ginger to make a rich syrup2 when this is cold1 drain the apricots1 and pour it over them4 ,what there is left of the thin syrup will be useful to sweeten fruit tarts4 ,orlean ,plums4 ,an equal quantity of sugar and of plums4 ,the fruit gathered before it is quite ripe4 ,put it into a pan with #cae;cold water1 simmer it till the skins appear to crack1 so that you may peel them off4 ,have ready1 a thin clear syrup made of #a lb4 sugar1 and a gill of water1 put in the plums1 give them a gentle boil1 and put them by in a basin1 till the next day2 if they then appear done enough1 drain them from the syrup1 if not1 boil again1 and remain till the following day2 then drain them1 add the remainder of the sugar to the syrup1 boil it till rich1 and quite clear2 put the plums into jars1 pour the syrup over1 leave them open till the next day1 then put brandy papers over1 and over them run mutton suet4 ,jargonelle ,pears4 ,pare smoothly and thinly1 some large1 well shaped pears4 ,simmer in a thin syrup1 and let them lie two days4 ,then pour off the syrup1 add more sugar3 simmer and scum it2 then put the pears in1 simmer till they look transparent1 lift them out into pots1 pour the syrup over1 and tie closely4 ,rather more than the weight of fruit in sugar4 ,a grain of pounded cochineal may be put in the syrup2 lemon juice is an improvement4 ,quinces4 ,pare the quinces very thin1 and put them into a stew-pan2 cover with their parings1 and fill the saucepan with hard water1 set it over a slow fire1 and keep the lid close that the steam may not escape2 when the fruit is tender take it out1 and put to it #a quart of water1 #b lbs4 lump sugar1 to make a clear syrup3 put in the quinces1 boil them ten or twelve minutes1 and set them by1 for four or five hours2 then boil again five or six minutes1 take them off the fire1 and set them by two days3 boil again1 ten minutes1 with the juice of #b lemons4 ,let the quinces be quite cold1 put them into broad pans1 singly1 and pour the syrup over4 ,cover with brandy papers1 and skins over the whole4--,or3 cut them in quarters1 and to #e lbs4 fruit1 put #c lbs4 sugar1 and pint water2 lay a piece of white paper over1 to keep in the steam1 and let them simmer gently1 three hours4 ,fruit pastes are made by boiling the fruit with clarified sugar to a thick marmalade2 moulded into thin cakes1 and dried in a stove4 #caf,to ,candy ,fruit4 ,put fruit1 finished in syrup1 in a layer1 in a new sieve1 and dip it quickly into hot water2 spread it on a napkin before the fire to drain1 and do more in the sieve2 sift double refined sugar over the fruit1 till white all over4 ,spread it on the shallow ends of sieves to dry in a warm oven1 turning it two or three times4 ,do not let it get cold before it is dry4 ,watch it carefully4 ,almacks4 #a lb4 each of baking pears1 apples1 apricots1 and plums2 slice the two first1 and open the others1 put them1 in alternate layers1 in an earthen jar1 in a slow oven4 ,when the fruit is soft1 squeeze it through a cullender1 put to it #a lb4 lump sugar1 and simmer gently1 stirring all the while1 till it leaves the pan clear1 then put it in small moulds1 or drop it in little cakes2 when cold1 put them by4 ,peaches1 ,apricots1 and ,plums in ,brandy4 ,gather peaches before they are quite ripe1 prick them with a needle1 and rub off the down with a piece of flannel4 ,pass a quill carefully round the stone to loosen it4 ,put them into a large preserving-pan1 with cold water1 rather more than enough to cover them1 and let it gradually become scalding hot4 ,if the water does more than simmer very gently1 or the fire be fierce1 the fruit may crack4 ,when tender1 lift them carefully out1 and fold them in flannel1 or a soft table cloth1 in several folds4 ,have ready a quart1 or more1 as the peaches require1 of the best brandy1 and dissolve in it #aj oz4 of powdered sugar4 ,when cool1 put them into a glass jar1 and pour the brandy and sugar over4 ,cover with leather1 or a bladder4 ,cherries in ,brandy4 ,gather morella cherries on a dry day1 when quite ripe2 cut off half the stalk1 and put them into wide mouthed bottles1 strewing layers of finely pounded sugar between4 ,allow to each bottle half the weight of the fruit in sugar4 #cag,when the fruit reaches the neck of the bottle1 fill up with brandy2 cork and rosin it tight4 ,grapes in ,brandy4 ,put some close bunches1 of any sort1 into a jar 7having pricked each grape71 strew a good quantity of pounded sugar candy over them1 and fill up the jar with brandy4 ,tie a bladder over1 and keep in a cool place4 ,barberries for ,tartlets4 ,pick barberries without stones1 from their stalks1 and put them into a stone jar1 in a kettle of water1 or on a hot hearth1 and simmer very slowly till the fruit is soft3 then put it into a pan with lb4 lump sugar to #a lb4 barberries1 and boil slowly for fifteen minutes4 ,use no metal but silver4 ,barberries in ,bunches4 ,tie the stalks of the fruit on little flat pieces of wood1 #c inches long1 a inch wide4 ,simmer these in syrup two successive days1 and when cold1 cover them with the syrup4 ,on the third day candy them4 7,see to candy fruit47 #cah;,,chapter ,,xxiv4 ,,pickles4 ,,the great art of pickling consists in using good vinegar1 and in selecting the various articles1 at the proper seasons4--,pickles are indigestible1 but their liquor is good to give relish to cold meat1 therefore the strongest vinegar should be used1 because a less quantity will suffice4 ,they should be kept in a dry place1 and glass jars are best1 because then it is easy to perceive whether the vinegar diminishes1 and if it does1 more should be boiled with spice1 and poured over the pickles4 ,fill the jars #c parts full with the pickles1 but always let there be #c inches above their surface of vinegar4 ,if earthenware jars are used1 let them be unglazed2 and vinegar should always be boiled in unglazed earthenware2 indeed1 it ought never to boil at all1 but be just scalding hot1 for boiling causes much of the strength to evaporate4 ,keep the bottles closely stopped1 with bungs1 and a bladder1 wetted in the pickle4 ,when you have opened a bottle1 cork it again1 put a fresh bladder over1 if you wish the pickles to keep4 ,when the pickles are all used1 the vinegar should be boiled up with a little more spice1 and bottled when cold4 ,the colour of pickles is a matter of no small difficulty1 though of the greatest consequence1 when used by way of ornament4 ,a fine colour is sometimes preserved by keeping pickles a long time in scalding hot vinegar1 the vessel being covered4 ,when a bottle of capers or pickles is opened1 it should be kept filled1 by fresh boiled vinegar4 ,artichokes are in season in ,july and ,august4 ,cauliflowers1 in ,july and ,august4 ,capsicum pods1 end of ,july and beginning of ,august4 ,cucumbers1 the end of ,july to the end of ,august4 ,french beans1 ,july4 #cai,mushrooms1 ,september4 ,nasturtium pods1 middle of ,july4 ,onions from the middle to the end of ,july4 ,radish pods1 ,july4 ,red cabbage1 ,august4 ,samphire1 ,august4 ,tomatas1 the end of ,july to the end of ,august4 ,walnuts4 ,make a strong brine of salt and water1 about lb4 salt to a quart of water1 and steep the walnuts in it a week1 previously pricking them with a large needle2 then put them1 with the brine1 into a stew-pan1 gently simmer them1 pour off the liquor1 lay the walnuts on a sieve to drain in the air two days1 to turn them black4 ,have ready made a pickle of strong vinegar2 add to each quart #a oz4 ginger1 #a oz4 strong pepper1 #a oz4 eschalots1 #a oz4 salt1 oz4 allspice1 and a drachm of cayenne 7some persons add garlic1 brown mustard-seed1 bay leaves1 cloves1 mace1 chopped chilies1 and horse-radish72 put all into a stone jar1 tie over a bladder wetted with vinegar1 and over that a leather2 keep it close by the side of the fire two days and nights2 shake it frequently4 ,put the walnuts into jars1 and pour the pickle hot over them2 when cold1 put in bungs1 and tie wetted bladder over4 ,walnuts1 ,green4 ,the best time is while the shells are still tender1 and before they are quite ripe4 ,lay them in a strong brine of salt and water for ten days1 changing the brine twice during that time2 put in a thin board to float over1 that the air may not get to them and turn them black2 then pour the brine from the walnuts1 and run a large needle several times through each one2 lay some vine leaves at the bottom of an earthen pan1 put in the walnuts1 and cover with more leaves1 fill up the vessel with water1 and put it on the fire till scalding hot2 then pour off the water1 put fresh in1 let that become hot1 pour it off1 and repeat this once again2 scrape off the husks1 rub the walnuts smooth with flannel1 and throw them into a vessel of hot water4 ,boil1 three minutes1 a quart of vinegar for every #ej walnuts1 with #cbjwhite pepper1 salt1 ginger1 cloves1 and cayenne 7in the proportion of the last receipt71 and after rubbing the walnuts1 dry them out of the water1 and pour the vinegar over them4 ,gherkins4 ,the best are about #d inches long1 and #a inch in diameter4 ,put them into unglazed jars1 or open pans1 and pour salt and water over 7 lb4 salt to a quart of water71 cover1 and set them by the side1 when not convenient for them to stand before the fire2 in two or three days they will be yellow2 pour off the water1 and cover them with scalding hot vinegar3 set them again before the fire1 and keep them of an equal heat1 if possible1 for ten days1 and they will become green2 then pour off the vinegar1 and have ready to pour over the gherkins 7in jars71 the same pickle as that for walnuts1 leaving out the eschalots if you choose4 ,the vinegar poured from the gherkins should be bottled1 for it will be good cucumber vinegar4 ,onions4 ,take off the tops and coats of small round silver button onions1 the size of a nutmeg1 and put them into a stew-pan three parts full of boiling water2 put no more at once than just enough to cover the top of the water4 ,as soon as the onions look transparent1 take them up in a sieve1 lay them on a folded cloth1 whilst you scald the remainder4 ,make them quite dry with these cloths1 then fill the jars three parts full1 and pour over them the following pickle1 quite hot3 to a quart of strong vinegar put #a oz4 allspice1 #a oz4 ginger1 #a oz4 mace1 #a oz4 scraped horse-radish1 #a oz4 black pepper1 and #a oz4 salt2 infuse it by the fire three or four days2 when the pickle and the onions are cold1 bung the jars1 and cover them1 first with bladder wetted in vinegar1 then with leather4--,or3 put the onions into salt and water1 change that every day for three days1 then put them in a stew-pan with cold milk and water1 let that stand over a fire till near to a boil1 take out the onions1 dry1 and put them into jars1 and pour a pickle over of good vinegar1 salt1 mace1 and pepper1 boiled and become cold4 #cba;,cucumbers and ,onions4 ,boil in #c pints of vinegar lb4 flour of mustard1 mixed as for table use2 let it get cold2 slice #ab large cucumbers1 and gallon large onions2 put them into jars with #b oz4 ginger1 oz4 white pepper1 and a small quantity of mace and cloves1 and pour the vinegar1 cold1 over them4 ,red ,cabbage4 ,cut out the stalk1 and divide a firm1 dark coloured middling sized cabbage1 then cut in slices the breadth of straws2 sprinkle salt over1 and let it lie two days2 then drain the slices very dry2 fill the jar1 #c parts full1 and pour a hot pickle over them1 of strong vinegar1 heated with black pepper1 ginger1 and allspice4 ,cover the jar to keep the steam in1 and when the pickle is cold1 put in bungs1 and tie bladders over4 ,melon ,mangoes4 ,cut a small square piece out of one side1 and take out the seeds2 fill them with brown mustard seeds1 garlic1 eschalot1 scraped horse-radish1 ripe capsicums1 and a little finely pounded ginger3 stuff the melons as full as the space will allow1 replace the square piece1 and bind them up tightly with thread4 ,boil a gallon of white wine vinegar1 with oz4 mace1 oz4 cloves1 oz4 ginger1 oz4 black and long pepper1 and oz4 cayenne2 as it is coming to a boil1 pour in a wine-glassful of essence of horse-radish1 and of garlic vinegar4 ,beet ,root4 ,boil them very gently from an hour and a half to two hours1 or till #c parts done2 take them out of the water to cool2 peel and cut them in slices about half an inch thick4 ,prepare a pickle of good vinegar1 and to each quart #a oz4 black pepper1 oz4 salt1 oz4 horse-radish1 oz4 ginger1 and a little cayenne2 infuse these by the fire three days1 and let the pickle be cold before you pour it over the beet-root4 #cbb,mushrooms4 ,take the red inside out of the large ones1 and rub both large and small1 with a piece of flannel and salt2 put them into a stew-pan1 with a little mace and pepper1 and strew salt over2 keep them over a slow fire1 till the liquor which will be drawn1 dries up again2 shake the stew-pan often2 then pour over as much vinegar as will cover them1 let it become hot1 but not boil1 and put all into a jar4--,or3 boil buttons in milk and water till rather tender1 put them into a cullender1 and pump cold water on them till they are cold2 put them into salt and water1 for twenty-four hours1 then dry them in a cloth4 ,make a pickle of distilled vinegar1 mace1 and ginger1 if to be white1 if not1 white wine vinegar4 ,it must be cold before you pour it over the pickle4 ,india ,pickle4 ,put into a jar a gallon of white wine vinegar1 #a lb4 sliced ginger1 oz4 turmeric bruised1 lb4 flour of mustard1 lb4 salt1 #a oz4 long pepper1 bruised2 peel lb4 garlic1 lay it on a sieve1 sprinkle it with salt1 let it stand in the sun1 or before the fire1 three days to dry1 then put it into the vinegar4 ,place the jar by the side of the fire1 cover close1 and let it remain three days1 shake it every day1 and it will be ready to receive the vegetables4--,or3 boil in a gallon of vinegar1 ten minutes1 #b oz4 black and white peppercorns1 #b oz4 flour of mustard1 #b oz4 turmeric1 and #b oz4 ginger1 #a oz4 of the best cayenne1 and a good quantity of young horse-radish3 7you may add oz4 more turmeric1 and #b oz4 white mustard seed71 add curry powder and eschalots4--,or3 to a gallon of the strongest vinegar allow #c oz4 curry powder1 the same of flour of mustard1 rub these together with pint of olive oil1 #c oz4 ginger bruised1 #a oz4 turmeric1 and lb4 of eschalots1 and #b oz4 garlic 7both these sliced and slightly baked in the ,dutch oven71 lb4 salt1 and #b drachms cayenne2 put it all into a jar1 cover with bladder wetted in the vinegar1 and keep it by the side of the fire three days1 shake it several times during each day1 and it will be ready to receive the vegetables4 ,great care is required1 to prepare the vegetables2 they should be gathered1 as they come in season1 on a dry day4 #cbc,parboil in salt and water strong enough to bear an egg1 then drain and spread them in the sun1 before the fire1 or on a stove1 to dry2 this will occupy two days2 then put them into the pickle4 ,the vegetables are1 large cucumbers sliced1 gherkins1 large onions sliced1 small onions1 cauliflowers1 and brocoli in branches1 celery1 ,french beans1 nasturtiums1 capsicums1 white turnip radishes1 coddling apples1 siberian crabs1 green peaches1 a large carrot in slices1 nicked round the edges1 and a white cabbage cut up2 neither red cabbage nor walnuts4 ,small green melons are good2 cut a slit to take out the seeds1 parboil the melons in salt and water1 drain and dry1 then fill them with mustard seed1 and #b or #c cloves1 tie round1 and put them into the pickle4--,some persons boil it up after the vegetables are in4 ,these receipts are all good4 ,lemons4 ,cut them across1 about half way through1 and put #a tea-spoonful of salt into each one1 let them lie in a deep dish five or six days2 to each lemon add #a nutmeg1 grated1 #a table-spoonful of black mustard seed1 and a little mace2 boil till tender1 in vinegar to cover them1 then put them by4 ,keep the jar filled with vinegar4--,or3 cut the lemons in #d parts1 but not through1 fill with fine salt1 put them in layers in a jar1 and sprinkle fine salt over each layer4 ,examine and turn them1 every five or six days1 and in six weeks they will be ready4 ,if dry1 add lemon juice to them4--,or3 grate the rind of #h lemons1 rub well with salt1 and turn them every day for a week3 put them into a jar with #b oz4 race ginger1 a large stick of horse-radish sliced1 #b tea-spoonsful flour of mustard1 #c of cayenne1 #a oz4 turmeric1 and vinegar enough to cover them4 ,put more vinegar if required4 ,cauliflower and brocoli before they are quite ripe1 may be picked in neat branches1 and pickled1 the same way as gherkins2 also ,french beans1 nasturtiums and radish pods1 in the same way4 #cbd;,,chapter ,,xxv4 ,,vinegars4 ,,vinegar is seldom made at home1 and as the best is made from wine only1 it is scarcely worth the trouble1 for1 for every purpose1 the best vinegar is the cheapest4 ,gooseberry ,vinegar4 ,to every quart of bruised ripe gooseberries1 put #c quarts of spring water1 stir well1 and steep them eight and forty hours2 then strain into a barrel1 and to every gallon of liquor1 put #b lbs4 white pounded sugar1 and a toast soaked in yeast4 ,put it in the sun in summer1 and by the fire in winter1 for six months1 without stopping the bung hole1 but keep it always covered with a plate4 ,white currants1 stripped1 in the same way4--,or3 boil #a lb4 coarse brown sugar in a gallon of water1 a quarter of an hour1 scumming well2 put it in a pan2 when nearly cold put in a thick slice of toasted bread spread with yeast3 let it work twenty-four hours1 put it in a cask or jar1 and place that in the sun1 or near the fire4 ,you may add some ripe gooseberries1 bruised4 ,good ,common ,vinegar4 ,to every gallon of water1 put #b lbs4 coarse sugar1 boil and skim4 ,put it in a pan or tub1 and when sufficiently cold add a slice of toast1 spread on both sides with fresh yeast4 ,let it stand a week1 then barrel1 and set it in the sun or by the fire1 for six months4 ,cider ,vinegar4 ,to every gallon of cider1 put #a lb4 white sugar1 shake well1 and let it ferment1 four months4 #cbe,vinegar of ,wine ,lees4 ,boil the lees half an hour1 during which1 skim well4 ,pour it into a cask1 with a bunch of chervil4 ,stop the cask close1 and in a month it will be ready4 ,cayenne ,vinegar4 ,put into a quart of the best vinegar1 #aj oz4 cayenne1 #a oz4 salt1 #a oz4 cloves1 #a oz4 garlic broken1 and #b grains cochineal bruised2 shake it every day1 for a fortnight4 ,chili ,vinegar4 ,put #ajj fresh gathered red chilies into a quart of the best white wine vinegar2 infuse them1 ten days1 shaking the bottle every other day4 an ounce of really good cayenne will answer the purpose of the chilies4--,a spoonful or two in melted butter1 for fish sauce4 ,chili ,wine4--,the same way as the last1 using sherry1 or brandy1 instead of vinegar4 ,a fine flavouring ingredient4 ,eschalot ,vinegar or ,wine4 ,infuse in a pint of vinegar1 #a oz4 eschalots1 peeled and sliced1 a little scraped horse-radish1 and #b tea-spoonsful cayenne3 shake the jar or bottle1 once a day for three weeks1 then strain and bottle the liquor4 ,wine4--,very good for flavouring made dishes3 peel1 mince and pound in a mortar1 #c oz4 eschalots and steep them in a pint of sherry ten days1 pour off the liquor and put in #c oz4 fresh eschalots1 and let it stand again ten days1 then pour off and bottle it4 ,tarragon ,vinegar4 ,pick the leaves on a dry day1 about ,midsummer1 make them perfectly dry before the fire1 then put them into a wide-mouthed bottle or jar1 and pour in vinegar to cover them2 steep them fourteen days1 then strain through a flannel jelly bag1 into half pint bottles2 cork carefully1 and keep in a dry place4 #cbf,vinegar for ,salads4 ,take of chives1 savory1 tarragon1 and eschalots1 each #c oz41 of balm and mint tops1 a handful each4 ,dry1 pound1 and put them into a wide mouthed bottle or jar1 with a gallon of the best vinegar1 and cork close4 ,set it in the sun1 for a fortnight1 strain it1 squeeze the herbs2 let it stand a day1 then strain and bottle it4 ,garlic ,vinegar4 ,peel and bruise #b oz4 garlic1 infuse it in a quart of vinegar1 three weeks4 ,strain and bottle it4 ,a few drops to a pint of gravy2 a very slight flavour is approved of by some1 which by others1 is considered highly offensive4 ,green ,mint ,vinegar4 ,fill a wide mouthed bottle with the green leaves1 cover with vinegar and steep them a week2 pour off the vinegar1 put in fresh leaves1 let it stand another week1 then bottle it4 ,horse-radish ,vinegar4 ,prepare this about ,november4 ,scrape #c oz41 also #b oz4 eschalots1 and #a drachm of cayenne1 pour on them a quart of vinegar1 and let it stand a week1 then strain1 and it is ready4 ,camp ,vinegar4 ,put into a pint of the best vinegar1 #a drachm of cayenne1 #c table-spoonsful soy1 #d table-spoonsful walnut catsup1 a small clove of garlic1 minced fine1 and #d anchovies chopped4 ,steep a month1 shake it every other day1 strain it1 pour it into pint or pint bottles4 ,cucumber ,vinegar4 ,pare #h or #aj large cucumbers1 cut in thin slices1 and put them into a china bowl1 with #b onions sliced1 a few eschalots1 a little salt1 white pepper1 and cayenne4 ,boil a quart of #cbgvinegar1 let it cool1 then pour it into the bowl2 cover close1 let it stand three days1 and bottle it4 ,basil ,wine4 ,about the end of ,august fill a wide mouthed bottle with fresh leaves of basil1 cover with sherry and infuse them ten days2 strain and put in fresh leaves1 infuse another ten days1 then pour off1 and bottle it4 ,a table-spoonful to a tureen of mock turtle1 just before it is served4 ,raspberry ,vinegar4 ,this1 besides being a nice sauce for batter and other light puddings1 is good with water1 as a summer drink1 also for colds1 sore throat or fever4 ,it will not be good unless made with fresh fruit2 and the finer the sugar1 the clearer the syrup4--,to #a quart of fruit add #a pint of vinegar 7cold72 cover close for twenty-four hours2 pour off the liquor1 and put to it a quart of fresh fruit1 cover close and let it again stand for twenty-four hours2 repeat this for the third time4 ,then boil up the vinegar1 with a lb4 of lump sugar to each pint1 until it becomes a syrup4 #cbh;,,chapter ,,xxvi4 ,,essences4 ,,some of the following are useful in culinary1 others in medicinal compounds1 and some in both4 ,essence of ,ginger4 ,put #c oz4 fresh grated ginger1 and #a oz4 thinly cut lemon peel into a quart of brandy1 let it stand ten days1 and shake it every day4--,essence of ,allspice--,oil of pimento1 #a drachm1 strong spirits of wine1 #b oz41 mix them by degrees2 a few drops will flavour a pint of gravy or wine4--,essence of ,nutmeg1 ,clove1 or ,mace--,put #a drachm of either into #b oz4 of the strongest spirit of wine4 ,a few drops will be sufficient4--,essence of ,cinnamon--#b oz4 spirits of wine1 and #a drachm of oil of cinnamon4 ,essence of ,savoury ,spice4 #a oz4 black pepper1 oz4 allspice finely pounded1 oz4 grated nutmeg1 infused in a pint of brandy ten days4 ,essence of ,cayenne4 ,steep #a oz4 good cayenne in #a pint of brandy1 or spirits of wine1 a fortnight1 then strain and bottle it1 for use4 ,essence of ,seville ,orange and ,lemon ,peel4 ,rub lump sugar on the lemon or orange1 till quite saturated with the rind1 then scrape the sugar so saturated into the jar you keep it in1 rub the rind again1 and so on1 till you have enough1 press the sugar down close1 and keep it for use4 ,this imparts a very nice flavour to custards and puddings4 ,tincture of lemon peel is made by paring the peel1 and steeping it in brandy4 #cbi;,,chapter ,,xxvii4 ,,catsups4 ,,these should be made at home1 as well as pickles4 ,a small quantity of catsup every year is sufficient1 and very little time and trouble will provide it4 ,it should be put into small bottles 7filled to the neck71 for when a cork is once drawn1 catsups1 essences1 and pickles begin to decay4 ,the bottles kept lying on their side1 because this tends to preserve the cork4 ,keep them in a dry place4 ,mushroom ,catsup4 ,made in ,september4 ,the large flaps are best4 ,break off whatever parts are dirty or decayed1 and lay the rest in pieces1 in an earthen pan in layers1 with salt between2 put a folded cloth over1 and let it stand a day and night1 or longer1 by the side of the fire2 then strain off the liquor into the saucepan1 and to every quart1 put oz4 black peppercorns1 a oz4 allspice1 oz4 sliced ginger1 a few cloves1 and #b or #c blades of mace4 ,boil the liquor1 fifteen minutes1 over a quick fire1 though it will be stronger and keep longer1 if boiled until the quantity be reduced one half1 and then the spices need not be put in until it has been boiling about twenty minutes4 ,when you take it off the fire1 let it stand to settle1 pour off clear1 and bottle it2 the sediment may be strained and bottled also1 for it answers for fish sauce and brown soup4 ,anchovies1 bay leaves1 and cayenne1 may be added to the spices4 ,dip the corks in melted rosin4 ,some put a table-spoonful of brandy into each pint bottle4 ,a table-spoonful of mushroom catsup is sufficient to flavour pint of sauce4--,or3 break them in a pan1 sprinkle salt between and let them stand till the next day1 when1 if their liquor be not drawn1 add fresh mushrooms and more salt3 the next day pour off #ccjthe liquor1 boil it three hours1 let it settle1 strain and add to every #b quarts1 oz4 of cloves1 oz1 nutmegs1 oz4 mace1 #a oz4 race ginger1 #a oz4 jamaica1 and #a oz4 black pepper1 some eschalots and horse-radish1 and #a pint of ,port wine1 then boil it again half an hour4 ,this will keep well4 ,walnut ,catsup4 ,gather them green1 prick them with a large needle1 and let them lie three days1 in an earthen pan1 sprinkled with a handful of salt1 and a very little water4 ,mash them well each day1 with a rolling pin4 ,on the fourth day1 pour some scalding hot salt and water over1 mash again1 and let them stand the whole day2 then with a spoon or cup1 lift out what liquor there is1 pound the walnuts well1 and pour a little good vinegar and water over them1 which will extract all their juice2 pour this off1 and put to it what you already have1 boil it slowly1 and scum well4 ,when there is no longer any scum1 put to every quart #a oz4 bruised ginger1 #a oz4 allspice1 #a oz4 black pepper1 a oz4 each of cloves1 mace1 and nutmeg2 simmer it three quarters of an hour1 when cold1 bottle it4--,or3 when of a full size1 but tender1 pound the walnuts1 strain out the juice1 let it settle and boil it up1 taking off the scum as it rises3 to each #b quarts allow #c lbs4 anchovies1 and boil gently till they are dissolved1 then strain1 and boil again with a small quantity of garlic and eschalots1 a stick of cinnamon1 an oz4 each of black pepper1 cloves and mace1 the rind of #b lemons1 #c pints of vinegar1 #d wine-glassfuls of port wine1 and the same of strong beer2 boil it gently three quarters of an hour2 scum well4 ,the longer this is kept the better4 ,oyster ,catsup4 ,use fresh ,melton oysters4 ,pound them in a marble mortar1 and to a pint of oysters add a pint of sherry4 ,boil them up1 then add #a oz4 salt1 #b drachms of pounded mace1 and #a drachm of cayenne2 boil up again1 skim1 then strain it through a sieve1 and when cold1 bottle it1 and seal down the corks4 ,brandy will assist to keep it3 it is a nice catsup for white sauces4--,cockles and muscles1 the same way1 but a pounded anchovy or two may be added to give #cca;flavour4--,or3 boil #ajj oysters in #c pints of sherry1 with #a lb4 of anchovies1 and #a lemon sliced1 for half an hour2 then strain it1 add a oz4 cloves1 oz4 mace1 #b oz4 eschalots1 and #a nutmeg sliced1 boil it a quarter of an hour3 when cold1 bottle it1 with the spice and eschalots4 ,if the oysters are large they should be cut4 ,tomata ,catsup4 ,take #f doz4 tomatas1 #b doz4 eschalots1 #a doz4 cloves of garlic1 #b sticks of horse-radish1 and #f bay leaves2 slice and put them in #a pint of vinegar1 with a handful of salt1 #b oz4 pepper1 #b oz4 allspice1 and a little mace4 ,boil well together1 ten minutes1 pour it into a pan1 let it stand till the next day1 add a pint of sherry1 give it one boil1 take it off the fire1 skim it1 and after it has stood a few minutes1 add a tea-cupful of anchovy sauce1 and a tea-spoonful of cayenne4 ,strain1 and when cold1 bottle it4 ,the pulp may be rubbed through a sieve for sauce4 ,lobster ,catsup4 ,get a lobster of about #c lbs4 weight1 and full of spawn1 pick out all the meat1 and pound the coral with #f anchovies in a marble mortar3 when completely bruised1 add the meat1 pound and moisten it with a pint of sherry or ,madeira1 a tea-spoonful of cayenne1 a wine-glassful of chili or eschalot vinegar1 and #a pint of eschalot wine2 mix well1 put it into wide-mouthed bottles1 on the top put a dessert-spoonful of whole black peppers1 to each bottle3 cork tightly1 rosin them1 and tie leather over4 ,keep in a cool place4 #d or #e table-spoonsful to a tureen of thick melted butter4 #ccb;,,chapter ,,xxviii4 ,,the ,,cellar4 ,a ,,good cellar1 besides its general convenience1 in regard to a variety of household purposes1 is indispensable to every one who wishes to have good beer4 ,however skilful and successful the brewer1 no beer1 nor1 indeed1 any fermented liquors 7with few exceptions71 can be kept good1 any length of time1 especially in the summer months1 unless they be secured from being turned sour by heat1 and by sudden variations of the atmosphere4 ,no cellar can be considered perfect which is not below the surface of the ground4 ,houses in the country are frequently without the convenience of underground cellaring2 but every house ought1 where it is practicable1 to be built over cellars1 which1 independently of other advantages1 contribute very materially to the dryness and warmth of the building4 ,the directions for brewing1 given by my father1 in his ,cottage ,economy1 are so circumstantial1 and so simple1 clear1 and intelligible1 that any person1 however inexperienced1 who reads them with attention1 may1 without further instruction1 venture to brew without risk of a failure4 ,it is certain that many families1 who had previously never thought of brewing their own beer1 have been encouraged by the plainness and simplicity of his directions to attempt it1 and have never since been without good home-made beer4 ,brewing is not1 perhaps1 in strictness1 a feminine occupation2 there are1 nevertheless1 many women who are exceedingly skilful in the art4 ,it is obviously not within the province of the mistress of a house1 even to superintend the brewing department1 but1 when circumstances may render it necessary that she should undertake the task1 she cannot1 when about to give her directions1 do better than consult the ,cottage ,economy4 #ccc,the utensils necessary are3 a copper1 a mash-tub and stand1 an under-back1 to stand under the edge of the mash-tub1 when the malt is put in1 two buckets1 a strainer1 a cooler1 a tun-tub1 and a cask to put the beer in4 ,having these utensils1 the next thing is1 materials for making the beer4 ,these are1 soft water1 malt1 and hops4 ,the water should be soft1 because hard water does not so well extract the goodness of the malt2 but if you have none but hard water1 soften it by letting it stand two days in some open vessel in the air4 ,the malt should be 7or1 at least1 usually is7 ground or bruised into a very coarse meal4 ,the hops should be fresh1 of a bright yellow1 and highly scented4 ,farnham hops are the cleanest and best4 ,i give receipts for finings1 but do not recommend them1 though they certainly will make beer clear which might not be so without them4 ,the process is this3 if you mean to make about a hogshead of beer1 take #abj gallons of water 7soft1 or softened by exposure to the air71 and put it into the copper4 ,when it has boiled1 pour it into the malt4 ,this is rather a nice matter2 if you put in the malt too soon1 it cakes and becomes dough4 ,the old-fashioned rule is1 to let the steam keep flying off till you can see your features in the water2 but as the weather frequently renders this an uncertain criterion1 take your thermometer1 and plunge it into the water now and then1 and when the quicksilver stands at #agj1 the heat is about right4 ,pour the malt in gently1 taking care to stir it about as it goes in1 so as to separate it1 and make every particle come in contact with the water2 when it is all in1 stir it for twenty minutes or half an hour2 then put your stirring-stick across the mash-tub1 and cover cloths all over to keep in the heat4 ,let this1 which is called mashing1 go on for four or five hours4 ,it cannot well be too long about4 ,when the malt has remained soaking all this time1 draw off the liquor by means of your buckets1 and put it into the copper again4 ,this liquor is called the sweet wort4 ,light the fire under the copper1 and pour into it1 for every bushel of malt that you have mashed1 lb4 of hops1 or1 if not very good1 #a lb4 for every bushel4 ,stir these well into the wort1 and keep it on a good hard boil for an hour1 being very particular to make it boil all the while4 ,this being done1 you have now to cool the beer3 #ccdrake the fire out from under the copper1 and again take out your liquor in your buckets2 put the cooler in some place away from the chances of dirt falling into it1 and where it may stand level2 then strain the liquor into it4 ,the next operation is1 the working2 and the most difficult part of this is1 to ascertain when1 precisely1 the liquor is cool enough to bear it4 ,experienced brewers generally ascertain this by the feel of the liquor1 by merely putting the finger into it2 but it is better to use the thermometer again2 plunge it in1 and when the quicksilver stands at #gj the heat is right4 ,then1 with your buckets again1 put the whole of the liquor out of the cooler into the tun-tub2 and take a pint1 or thereabouts1 of fresh yeast 7balm71 and mix it in a bowl with some of the liquor2 then pour it into the tun-tub with the liquor that is now cool enough to be set to work2 mix it up a little by dipping the bowl in once or twice1 and pouring it down from a height of two or three feet above the surface of the liquor in the tun-tub2 then cover the tun-tub with cloths1 as you did the mash-tub4 ,in a few hours it will begin to work2 that is1 a little froth1 like that of bottled porter1 will begin to rise upon the surface2 when this has risen to its height1 and begins to flatten at the top and sink1 it should be skimmed off1 and is good yeast1 and the beer is ready to put into the cask in your cellar4 ,when you put it into the cask1 let it stand a day1 without being bunged down1 because it may work a little there4 ,when you find that it does not1 then1 if you use finings1 put them in1 and bung down tightly4 ,the following receipt is given to me by a gentleman who is celebrated for the excellence of his beer4 ,suppose the brewer is about to make a hogshead of beer of good strength4 ,eight bushels of malt will be sufficient4 ,let the water1 if not soft1 stand two days in some vessel in the open air1 which will soften it4 ,one hundred and twenty gallons will be sufficient2 and1 if he uses ground malt1 let him remember to attend to the heat of the water in the mash-tub before he puts it in1 and also to the stirring and separating as it goes in4 ,when it has stood long enough in the mash-tub1 he must draw it off1 and put it into the copper1 and then throw in lb4 of good hops for every bushel of malt2 or1 if the hops be not really good and strong1 #a lb4 to the bushel4 ,boil the liquor at least an hour2 #cce;but be very particular to make it boil the whole time2 for much depends on this4 ,beer that has not boiled well is always crude1 and soon spoils4 ,it is the great fault of most brewers1 that1 to save the evaporation caused by a good boiling1 they cool the liquor before it is sufficiently cooked4 ,when it has boiled the proper time1 pour it immediately1 hot as it is1 into a clean cask2 put the bung and vent-peg in lightly2 watch the cask1 and when you find fermentation going on1 which will show itself by a little oozing out of froth round the bung1 take out both bung and vent-peg1 and let them remain out till the working is over1 and the froth begins to sink down into the cask2 then put the bung and vent-peg in tightly1 and the brewing is over4 ,the cask should not be filled to running over1 yet very little space should be left below the bung when driven in1 as the body of air that would fill this vacancy would deaden the beer4 ,this mode deviates from that practised by my father1 in two essential points3 namely1 the cooling and the working of the beer2 for1 in the last receipt it is not cooled at all1 and no yeast is required to work it4 ,if it answers1 it is a less troublesome1 and1 calculating the cost of the coolers1 less expensive mode of brewing than that detailed in the ,cottage ,economy4 ,the ,cottage ,economy speaks of the necessity of keeping the casks in good order2 and this is a matter1 though of great importance1 often neglected4 ,new casks should be seasoned before they are used2 one way recommended is1 to boil #b pecks of bran or malt dust in a copper of water1 pour it hot into the cask1 stop close1 and let it stand two days1 then wash it out well1 and drain the cask4 ,servants are negligent about vent-pegs and bungs4 ,they should be put in tight1 the tap taken out1 and a cork put in1 as soon as the last beer is drawn4 ,if the casks were kept in proper order1 beer would not so often be spoiled4 ,of equal consequence1 is the cleanness of the brewing utensils4 ,they should be scoured well with a brush and scalding water1 after they have been used4 ,do not use soap or any thing greasy4 ,a strong ley of wood ashes may be used1 if there be any apprehension of taint4 ,when hops are dear1 gentian may be substituted in part for them1 in the proportion of #h oz4 gentian1 and #b lbs4 hops1 to #ab bushels of malt4 #ccf,to ,fine ,beer4 ,draw out a gallon of ale1 put to it #b oz4 isinglass1 cut small and beaten2 stir the beer1 and whip it with a whisk1 to dissolve the isinglass1 then strain1 and pour it back into the cask1 stir well1 a few minutes1 and put the bung in lightly1 because a fresh fermentation will take place4 ,when that is over stop it close2 let the vent-peg be loose4 ,fermentation is over1 make the vent-peg tight2 and in a fortnight the beer will be fine4 ,drink #c parts1 and bottle the rest4--,a good way to fine new beer1 is to run the wort through a flannel into the tun1 before it has worked4 ,for ,stale ,small ,beer4 ,put #a lb4 chalk1 in small pieces1 into a half hogshead1 and stop it close4 ,it will be fit to drink on the third day4--,or3 put half chalk1 and the other half hops4 ,to ,bottle ,beer4 ,stone bottles are best4 ,the best corks the cheapest1 put them in cold water half an hour before you use them4 ,the bottles perfectly clean and sweet1 fill them with beer1 put in each bottle a small tea-spoonful of powdered sugar1 and let them stand uncorked1 till the next day3 then cork1 and lay the bottles on their sides2 or1 better still1 stand them with the necks downwards4--,when a bottle is emptied1 the cork should be returned into it directly1 or it will become musty4 ,to ,make ,cider4 ,the apples quite ripe1 but not rotten4 ,if the weather be frosty1 gather the apples1 and spread them from #a to #b feet thick1 on the ground1 and cover with straw2 if mild1 let them hang on the trees1 or remain under1 if fallen1 until you are ready to make the cider4 ,it should not be made in warm weather1 unless they are beginning to rot1 in which case you must not delay4 ,unripe fruit should be made by itself1 as the cider never keeps4--,large cider mills will make from #ajj to #aej gallons in a day1 according to the difference in the quality of fruit1 some sorts of apples being #ccgmore tough and less juicy than others1 consequently requiring more grinding4 ,not more than #g or #h bushels should be put into the mill at once4 ,they should be ground1 till the kernels and rinds are all well mashed1 to give the flavour to cider4 ,pour the cider from the mill into a press2 press the juice well1 then pour it into hogsheads4 ,when it has done fermenting1 and the time for this is very uncertain1 rack it off into other hogsheads1 let it settle1 and then bung it down4 ---- ,,english ,,wines ,,and ,,cordials4 ,fruit of every kind should be gathered in dry sunny weather1 quite ripe4 ,all home made wines are the better for a little brandy2 though some persons never use any4 ,to ,clear ,wine4 ,dissolve lb4 hartshorn shavings in cider or rhenish wine2 this is sufficient for a hogshead4--,or3 to #b table-spoonsful boiled rice1 add oz4 burnt alum in powder3 mix with a pint1 or more1 of the wine1 stir it into the cask1 with a stout stick1 but do not agitate the lees4--,or3 dissolve oz4 isinglass1 in a pint or more of the wine1 mix with it oz4 of chalk in powder1 and put it into the cask3 stir the wine1 but not the lees4 ,british ,sherry1 or ,malt ,wine4 ,take #ab quarts of the best sweet wort1 from pale malt1 let it cool and put it into a #aj gallon cask4 ,take as much water as will be required to fill up the cask1 put it on the fire1 with #bb lbs4 of the best lump sugar1 stir from time to time1 and let it boil gently about a quarter of an hour1 taking off the scum as it rises4 ,take it off the fire1 let it cool1 pour it into the cask1 and put in a little good yeast4 ,it may1 perhaps1 continue to ferment two or three weeks2 when this has ceased1 put in #c lbs4 raisins1 chopped fine2 these may cause fresh fermentation1 which must be allowed to subside2 then put in the rinds of #d ,seville oranges1 and their juice1 also a quart of good brandy2 at the end of three #cchor four days1 if a fresh fermentation have not taken place1 put the bung in tight4 ,keep it a year in the cask1 then bottle it2 the longer it is kept the better4--,or3 stir #db lbs4 good moist sugar into #ad gallons of water1 till it is dissolved1 then boil it twenty minutes2 let it cool in a tub1 then put in #af lbs4 good ,malaga raisins1 picked and chopped2 when it is quite cold pour in #b gallons of strong beer ready to be tunned1 and let it stand eight days2 then taking out the raisins1 put it into a #af gallon cask1 with #b quarts of the best brandy1 #a lb4 bitter almonds blanched1 and #b oz4 isinglass4 ,bottle it in a year4 ,british ,madeira4 ,boil #cj lbs4 moist sugar in #aj gallons of water1 half an hour1 and scum well4 ,let it cool1 and to every gallon put #a quart of ale1 out of the vat2 let this work1 in a tub1 a day or two2 then put it in the cask1 with #a lb4 sugar candy1 #f lbs4 raisins1 #a quart of brandy1 and #b oz4 isinglass4 ,when it has ceased to ferment1 bung it tight1 for a year4 ,english ,frontiniac4 ,boil #aa lbs4 lump sugar in #d gallons of water1 half an hour2 when only milk warm1 put it to nearly a peck of elder flowers1 picked clear from the stalks1 the juice and peel of #d large lemons1 cut very thin1 #c lbs4 stoned raisins1 and #b or #c spoonsful yeast3 stir often1 for four or five days4 ,when quite done working1 bung it tight1 and bottle it in a week4 ,red ,currant ,wine4 ,to #bh lbs4 of moist sugar1 allow #d gallons of water1 pour it over the sugar1 and stir it well4 ,have a sieve of currants 7which usually produces between #aj and #aa quarts of juice71 squeeze the fruit with the hand1 to break the currants1 and as you do so1 put the crushed fruit into a horse-hair sieve1 press it1 and when no more will run through the sieve1 wring the fruit in a coarse cloth4 ,pour the juice on the sugar and water1 mix it1 and then pour it all into a #i gallon cask1 and fill it with water1 if the barrel should not be full4--,the cask should be filled up #cciwith water every day1 while the wine ferments1 and be bunged up tight1 when it ceases4 ,this is a cheap and simple method of making currant wine4--,or3 put a bushel of red1 and a peck of white currants1 into a tub or pan1 squeeze well2 strain them through a sieve upon #bh lbs4 of powdered sugar2 when the sugar is dissolved put in some water in the proportion of #a gallon to #a gallon of juice1 pour it all into the barrel1 add #c or #d pints of raspberries1 and a little brandy4 ,raisin ,wine4 ,put the raisins in at the bung-hole of a close cask 7which will be the better for having recently had wine in it71 then pour in spring water1 in the proportion of a gallon to #h lbs4 raisins2 the cask should stand in a good cellar1 not affected by external air4 ,when the fermentation begins to subside1 pour in a bottle of brandy1 and put the bung in loosely2 when the fermentation has wholly subsided1 add a second bottle of brandy1 and stop the cask close4 ,in a year it will be fit to bottle1 immediately from the cask1 without refining4 ,malaga raisins make the finest wine3 ,smyrna1 rich and full1 and more resembling foreign wine4 ,gooseberry ,wine4 ,to every pound of green gooseberries1 picked and bruised1 add #a quart of water1 steep them four days1 stirring twice a day4 ,strain the liquor through a sieve1 and to every gallon add #c lbs4 loaf sugar2 also to every #bj gallons1 a quart of brandy1 and a little isinglass4 ,when the sugar is dissolved1 tun the wine1 and let it work1 which it will do in a week1 or little more1 keeping back some of the wine to fill up the cask1 before you stop it close4 ,let it stand in the barrel six months1 bottle it1 in six more begin to drink it4 ,to make #d gallons of ,elder ,wine4 ,boil #a peck of berries in #d gallons of water1 half an hour2 strain and add #b lbs4 moist sugar4 ,to every gallon of water add oz4 cloves1 and #b oz4 ginger1 tied in a linen #cdj;bag1 boil it again five minutes1 and pour it into a pan4 ,when cold1 toast a piece of bread on both sides1 spread it with good yeast1 and put it in the wine4 ,when worked sufficiently1 put it into a spirit cask1 and cork it down2 take the spice out of the cloth1 and put it into the cask1 with a tumbler of brandy4 ,leave the vent peg out a few days2 in three weeks or a month bottle it4 ,elder ,wine to drink cold4--,boil #a gallon of berries in #b gallons of water1 two hours and a half4 ,add #c lbs4 moist sugar to every gallon of wine2 boil it twenty minutes4 ,next day work it with a yeast toast4 ,when worked enough1 cask it1 with a bottle of brandy1 and #g lbs4 raisins4 ,ginger ,wine4 ,boil in #i gallons of water #ab lbs4 loaf sugar1 #ab lbs4 of moist1 #ab oz4 good ginger sliced1 and the rind of #h lemons1 half an hour1 scumming all the time2 let it stand till lukewarm1 put it into a clean cask with the juice of the lemons1 #f lbs4 chopped raisins1 and a tea-cupful of yeast1 stir every day for ten days1 add oz4 of isinglass and #b quarts of brandy4 ,stop close1 and in four months bottle it4--,or3 in #ab gallons of water boil #ab lbs4 loaf sugar1 #ab oz4 ginger1 and the rind of #bd lemons1 half an hour1 scumming all the time2 then put it in the cask with the lemon juice1 #ab lbs4 raisins1 and the yeast1 stir every day for a fortnight1 add #b oz4 isinglass and #a quart of brandy4 ,mountain ,wine4 ,to #e lbs4 of large ,malaga raisins1 chopped very small1 put a gallon of spring water2 steep them a fortnight2 squeeze out the liquor1 and put it in a barrel3 do not stop close until the hissing is over4 ,primrose ,wine4 ,boil #ah lbs4 lump sugar in #f gallons of water1 with the juice of #h lemons1 #f ,seville oranges1 and the whites of #h eggs2 boil half an hour1 taking off the scum as it rises2 when cool put in a crust of toasted bread1 soaked in yeast1 let it ferment thirty-six hours3 put into the cask the peel of #ab lemons1 and of #aj ,seville oranges1 with #f gallons of #cdaprimrose pips1 then pour in the liquor4 ,stir every day for a week1 add #c pints of brandy2 stop the cask close1 and in six weeks bottle the wine4 ,cowslip ,wine4 ,boil #c lbs4 lump sugar in #d quarts of water an hour1 skim and let it stand until lukewarm1 pour it into a pan1 upon #d quarts of cowslip flowers2 add a piece of toasted bread spread with yeast1 and let it stand four days3 put in as many lemons1 sliced1 as you have gallons of wine1 mix and put it into a cask1 and stop close4 ,grape ,wine4 ,to #a gallon of bruised grapes 7not over ripe71 put #a gallon of water4 ,let it stand six days1 without stirring1 strain it off fine1 and to each gallon put #c lbs4 moist sugar2 barrel1 but do not stop it1 till it has done hissing4--,or3 the fruit barely half ripe1 pick from the stalks1 and bruise it1 then put it in hair cloths1 add an equal weight of water1 and let it stand eighteen hours1 stirring occasionally3 dissolve in it from #c lbs4 to #c lbs4 lump sugar1 to each gallon1 as you wish the wine to be more or less strong4 ,put it in a cask1 fill it to the brim1 and have #b or #c quarts in reserve to fill up with1 as it diminishes by fermenting4 ,let it ferment ten days1 when that is over1 and there is no danger of the cask bursting1 fasten it tight1 leaving a small vent to open once a week1 for a month4 ,fine and rack the wine in ,march1 and bottle it in ,october2 for a brisk wine1 it must ferment eight days longer1 and be bottled the following ,march1 in cold weather4 ,parsnip ,wine4 ,boil #a bushel of sliced parsnips in #fj quarts of water1 one hour1 then strain it1 add #de lbs4 lump sugar1 boil one hour more1 and when cold ferment with yeast2 add a quart of brandy1 then bottle it4--,or3 to each gallon of water add #d lbs4 of parsnips1 washed and peeled1 which boil till tender2 drain1 but do not bruise them1 for no remedy will make the wine clear3 to each gallon of the liquor add #c lbs4 loaf sugar1 and oz4 crude tartar1 and when cooled to the #cdbtemperature of #ge1 put in a little new yeast2 let it stand four days1 in a tub1 in a warm room2 tun it1 and bung up when the fermentation has ceased4 ,march and ,october are the best seasons4 ,it should remain twelve months in cask before it is bottled4 ,almond ,wine4 ,warm a gallon of water1 add #c lbs4 loaf sugar1 stir well from the bottom1 and put in the white of an egg well beaten4 ,when the water boils1 stir1 skim1 and boil it an hour1 put it in a pan to cool1 and add pint of yeast4 ,tun it next day1 work it ten days1 stirring once a day1 then add to every gallon #a lb4 of sun raisins chopped1 and rather less than lb4 of almonds 7pounded71 more of bitter than sweet1 and a little isinglass4 ,stop the cask close1 for twelve months4 ,cherry ,bounce4 ,to #d quarts of brandy1 #d lbs4 of red cherries1 #b lbs4 of black cherries1 and #a quart of raspberries1 a few cloves1 a stick of cinnamon1 and a bit of orange peel3 let it stand a month1 close stopped1 then bottle it2 a lump of sugar in each bottle4 ,orange ,wine4 ,to #aj gallons of spring water put #cj lbs4 of lump sugar3 mix well1 and put it on the fire with the whites of #g eggs well beaten2 do not stir before it boils3 when it has boiled half an hour1 skim well1 put it into a tub1 and let it stand till cold4 ,then put to it a pint of good ale yeast1 and the peels of #aj ,seville oranges very thin1 let it stand two days1 stirring night and morning4 ,then barrel it1 adding the juice of #dj ,seville oranges1 and their peels4 ,when it has done working1 stop it close for six months before it is bottled4--,or3 to #aj gallons of water1 put #cb lbs4 loaf sugar1 and the whites of #d eggs1 beaten1 boil as long as any scum rises1 take that off1 pour it through a sieve1 and boil again1 until quite clear2 then pour it into a pan4 ,peel #ajj ,seville oranges1 very thin2 when the steam is a little gone off the water1 put the peel into it1 keeping back about a double handful4 ,when the liquor is quite cold1 squeeze in the #cdc;juice2 let it stand two days1 stirring occasionally2 then strain it1 through a hair sieve1 into the cask1 with the peel in reserve4 ,if the fermentation has ceased1 it may be bunged down in a week or ten days4 ,orange ,brandy4 ,steep the rinds of #h ,seville oranges and #c lemons with #c lbs4 lump sugar1 in #a gallon of brandy1 four days and nights4 ,stir often1 and run it through blotting paper4 ,a ,liqueur4 ,fill one third of a quart bottle with black currants and a quarter part as much of black cherries1 fill up with brandy1 put in a cork1 and let it stand a month2 strain it through linen1 put in sugar to taste1 let it stand again a month1 then strain and bottle it4--,quince may he used the same way1 but in ,rum4 ,shrub4 ,to #a quart of strained orange juice1 put #b lbs4 loaf sugar1 and #i pints of rum or brandy2 also the peels of half the oranges4 ,let it stand one night1 then strain1 pour into a cask1 and shake it four times a day for four days4 ,let it stand till fine1 then bottle it4--,lemon ,shrub3 to #a gallon of rum or whiskey1 put #a pint of strained lemon juice1 #d lbs4 of lump sugar1 the peel of #i lemons1 and #e bitter almonds4 ,mix the lemon juice and sugar first1 let it stand a week1 take off all the scum1 then pour it from one jug carefully to another1 and bottle it4 ,currant ,rum4 ,to every pint of currant juice #a lb4 lump sugar1 and to every #b quarts of juice1 #a pint of water1 set it over the fire1 in a preserving pan1 boil it1 take off the scum1 as it rises1 and pour it into a pan to cool1 stir till nearly cold1 add to every #c pints of liquor1 #a quart of rum1 and bottle it4 ,ratafia4 ,infuse #a oz4 each of anise1 dill1 carraway1 coriander1 #cdd;carrot1 fennel1 and angelica seeds1 in #b quarts of brandy1 a fortnight in summer1 and three weeks in winter3 in the sun in summer1 and in a chimney corner in winter4 ,shake it every day2 strain through a jelly bag1 and to every pint put #f oz4 of sugar1 dissolved in water4 ,strain again1 that it may be quite fine4--,or3 for ,pudding ,sauces3 blanch an equal quantity of peach1 apricot1 and nectarine kernels1 slit and put them into a wide-mouthed bottle1 with #a oz4 white sugar candy2 fill it with brandy4 ,noyeau4 ,put lb4 sweet and lb4 bitter almonds with #b lbs4 sugar and the rinds of #c lemons into a quart of brandy 7white is best71 with pint new milk3 shake and mix well together1 every day for a fortnight2 then strain and bottle it4 ,real ,drogheda ,usquebaugh4 #a oz4 anise seeds1 oz4 fennel1 #a oz4 green liquorice1 #a drachm coriander seeds1 of cloves and mace1 each #a drachm1 #a lb4 raisins of the sun1 and lb4 figs4 ,slice the liquorice1 bruise the other ingredients1 and infuse all in a gallon of brandy eight days4 ,shake it #b or #c times a day2 strain it1 add #a oz4 of saffron in a bag3 in two days bottle it4 ,milk ,punch4 ,take #b quarts of water1 #a quart of milk1 pint of lemon juice1 #a quart of brandy1 and sugar to your taste3 put the milk and water together a little warm1 then the sugar1 then the lemon juice1 stir well1 then add the brandy2 stir again1 run it through a flannel bag1 till very fine2 then bottle it4 ,it will keep a fortnight or more4--,or3 steep the rinds of #f lemons in a bottle of rum three days2 add #a quart of lemon juice1 #c quarts of cold soft water1 #c quarts of rum1 #c lbs4 lump sugar1 and #b nutmegs grated2 mix well1 add #b quarts boiling milk1 let it stand five hours2 strain through a jelly bag1 and bottle it4 ,excellent ,punch4 ,put a piece of lemon peel into #c pints of barley water1 let #cde;it cool1 add the juice of #f lemons1 and pint of brandy2 sweeten to taste1 and put it in the cool1 for four hours4 ,add a little fine old rum4 ,norfolk ,punch4 ,steep the pulp of #ab lemons and #ab oranges1 in #d gallons of rum or brandy1 twenty-four hours4 ,boil #ab lbs4 of double refined sugar in #f gallons of water1 with the whites of #f eggs1 beaten to a froth2 scum well2 when cold1 put it into the vessel with the rum1 #f quarts of orange juice1 the juice of #ab lemons1 also #b quarts of new milk4 ,shake the vessel1 to mix it2 stop close1 and let it stand in the cask two months1 before you bottle it4 ,roman ,punch4 ,to the juice of #ab lemons and #b oranges1 add the peel of #a orange cut thin1 and #b lbs4 pounded loaf sugar1 mix well1 pass through a sieve1 and mix it1 gradually1 with the whites of #aj eggs1 beaten to a froth4 ,ice it a little1 then add champagne or rum to your taste4 ,regent's ,punch4 ,a bottle of champagne1 a pint of brandy1 a wine glass of good old rum1 and a pint of very strong green tea1 with capillaire or any other syrup1 to sweeten4 ,a cool ,tankard4 ,mix #b wine-glassfuls of sherry1 and #a of brandy1 in a tankard1 with a hot toast1 and sugar to taste2 pour in a bottle of clear nice tasted ale1 and stir it with a sprig of balm3 then let it settle and serve it4 ,porter ,cup4 ,put a bottle of porter1 the same of table ale1 a wine-glass of brandy1 a dessert-spoonful of syrup of ginger1 #c lumps of sugar1 and half a nutmeg grated into a covered jug1 and set it in a cold place half an hour2 just before you serve it stir in a table-spoonful of carbonate of soda4 #cdf;,cider ,cup4 ,begin with whatever quantity of brandy you choose1 and go on1 doubling the other ingredients1 namely3 sherry1 cider1 soda water1 a little lemon peel and cinnamon1 sugar to your taste1 and a bush of borage4 ,some persons put in a very little piece of the peel of cucumber1 but this must be used sparingly1 as the flavour is strong4 ,ginger ,beer4 ,boil #ad lbs4 lump sugar in #a gallon of water1 with #b oz4 ginger1 bruised1 one hour2 then add the whites of #h eggs1 well beaten2 boil a little longer1 and take off the scum as it rises2 strain into a tub1 and let it stand till cold2 put it into a cask with the peel of #ad lemons cut thin1 also the juice1 a pint of brandy1 and half a spoonful of ale-yeast at the top4 ,stop the cask close for a fortnight3 then bottle1 and in another fortnight it will be ready4 ,stone bottles are best4--,or3 #a oz4 powdered ginger1 oz4 cream of tartar1 #a large lemon sliced1 #b lbs4 lump sugar1 to #a gallon of water1 simmered half an hour3 finish as above4 ,ginger ,imperial4--,boil #b oz4 cream of tartar1 the rind and juice of #b lemons1 #d pieces of ginger bruised1 and #a lb4 of sugar1 in #f quarts of water1 half an hour4 ,when cool1 add #b or #c spoonsful yeast1 and let it stand twenty-four hours1 then bottle in pint bottles1 and tie down the corks4 ,in three days it will be ready4 ,an improvement to this is lb4 sugar1 lb4 honey1 and #a tea-spoonful of essence of lemon4 ,spruce ,beer4 ,mix a pint of spruce with #ab lbs4 of treacle1 stir in #c gallons of water1 let it stand half an hour1 put in #c more gallons of water1 and a pint of yeast1 stir well1 and pour it into a #aj gallon cask1 fill that with water1 and let it work till fine2 bottle it2 let the bottles lie on their sides three days1 then stand them up1 in three more days it will be ready4 ,crme d',orange4 ,slice #af oranges1 pour over them #a gallon of rectified #cdgspirits1 and #a pint of orange flower water2 in ten days1 add #g lbs4 of clarified syrup1 a quart of water1 and oz4 of tincture of saffron3 keep it closed1 and in a fortnight strain the liquor through a jelly bag1 let it settle1 then pour from the sediment1 and bottle it4 ,raspberry or ,mulberry ,brandy or ,wine4 ,bruise fine ripe fruit with the back of a wooden spoon1 and strain into a jar through a flannel bag1 with #a lb4 of fine powdered loaf sugar to every quart of juice2 stir well1 let it stand three days1 covered close2 stir each day3 pour it off clear1 and put #a quart of brandy1 or #b of sherry1 to each quart of juice2 bottle it1 and it will be ready in a fortnight4 ,spring ,sherbet4 ,scrape #aj sticks of rhubarb and boil them1 ten minutes1 in a quart of water2 strain the liquor through a tammis cloth into a jug1 add the peel of #a lemon1 very thin1 and #b table-spoonsful of clarified sugar2 in six hours it is ready4 ---- ,,flip4 ,while a quart of ale is warming on the fire1 beat #c eggs with #d oz4 moist sugar1 a tea-spoonful of grated ginger or nutmeg1 and a quart of rum or brandy4 ,when the ale is near boiling1 pour it into one pitcher1 the eggs and rum into another1 and turn it from one to the other1 until smooth as cream4 ,egg ,wine4 ,to #a quart of ,lisbon white wine1 put #a quart of water1 sweeten to taste1 and add a little nutmeg4 ,have ready the yolks of #c eggs well beaten2 boil the mixed wine and water1 and pour it quickly on the beaten eggs1 and pour from one bason to another1 until it froths high4 ,serve in cups4 ,to ,mull ,wine4 ,boil the quantity you choose1 of cinnamon1 nutmeg #cdh;grated1 cloves or mace1 in a pint of water2 add a pint of ,port1 and sugar to taste1 boil it up1 and serve it hot4 ,the ,pope's ,posset4 ,blanch1 pound1 then boil in a little water1 lb4 sweet1 and a very few bitter almonds1 strain1 and put the liquid into a quart of heated white wine1 with sugar to sweeten2 beat well1 and serve hot4 ,,chapter ,,xxix4 ,,the ,,dairy4 ,,this1 of all the departments of country house-keeping1 is the one which most quickly suffers from neglect2 and of all the appendages to a country dwelling1 there is nothing which so successfully rivals the flower garden1 in exciting admiration1 as a nice dairy4 ,from the show-dairy1 with its painted glass windows1 marble fountains and china bowls1 to that of the common farm house1 with its red brick floor1 deal shelves1 and brown milk-pans1 the dairy is always an object of interest1 and is associated with every idea of real comfort1 as well as of imaginary enjoyment1 attendant upon a country life4 ,the management of this important department in a country establishment1 from the milking of the cows1 to the making of the butter and the cheese1 must necessarily be almost wholly intrusted to a dairy maid1 who ought to be experienced in the various duties of her office1 or she cannot be skilful in the performance of them4 ,those persons who have excelled in dairy work1 have generally learnt their business when quite young1 as a knowledge of it is not to be hastily acquired4 ,the great art of butter and cheese-making1 consists in extreme care and scrupulous cleanliness2 and an experienced dairy maid knows1 that when her butter has a bad taste1 some of the dairy utensils1 the churn1 the pail1 or the pans1 have been neglected in the scalding1 or1 the butter #cdi;itself not well made3 unless1 indeed1 as is sometimes the case1 the fault lies in the food provided for the cows4 ,note4--,,cobbett',s ,cottage ,economy contains directions for the keeping and feeding of cows4 ,the utmost care and diligence1 on the part of the dairy maid1 may1 however1 prove ineffectual1 if the dairy itself be not convenient1 and provided with the proper utensils4 ,the principal requisites of a dairy are1 coolness in summer1 and a temperature warmer than the external air1 in very cold weather4 ,the building should1 therefore1 be so constructed1 as to exclude the sun in summer1 and the cold in winter4 ,the windows should never front the ,south1 ,south ,east1 or ,south ,west4 ,they should be latticed1 or1 which is preferable1 wired1 to admit a free circulation of air1 with glazed frames1 to be shut and opened1 at pleasure4 ,the room should be lofty1 and the walls thick1 as nothing more effectually preserves an even temperature1 or excludes extremes of cold and heat4 ,it should be paved with brick or stone1 and laid with a proper descent1 so that all water may be drained off4 ,the floor should be washed every day in summer1 and three or four times a week in the winter4 ,the utensils should not be scalded in the dairy1 as the steam from hot water is injurious to milk4 ,neither rennet1 cheese1 or cheese-press1 should be kept in it1 as they diffuse an acidity4 ,the dairy should not be used as a larder2 it cannot be too scrupulously devoted to its own proper purposes4 ,the cows should be milked twice a day1 and as nearly at the same hour as possible2 and they should be milked quite clean3 this is a matter of great consequence1 not only as being conducive to the health of the animals1 but if neglected1 very much diminishes the value of their produce2 for that which is milked last1 is much richer than that which is first milked4 ,some persons when they strain the milk into pans1 for creaming1 pour into each one1 a little boiling hot water 7in the proportion of #a quart of water to #c pails of milk72 this was never done in our dairy in ,hampshire1 but ,i believe the effect is1 to destroy the taste of turnip4 ,it is very good1 for this purpose1 to keep a piece of saltpetre in the cream pot4 ,this latter should have a stick in it1 and be well #cejstirred up twice a day1 or1 every time the dairy maid goes into the dairy4 ,the cream should not be kept longer than four days1 before it is made into butter4 ,if twice a week be too often to churn1 it ought not to be less frequent than three times in a fortnight4 ,in private families the milk is generally skimmed only once1 and this leaves the milk very good2 but where butter is made for sale1 and quantity rather than quality1 is the object1 a second skimming is generally resorted to4 ,some dairy maids object to the second skimming1 on account of the bitter taste1 which they say the cream so skimmed is sure to give the butter4 ,to ,make ,butter4 ,in summer the churn should be filled with cold spring water1 and in winter scalded with hot water1 preparatory to churning2 then pour the cream in1 through a straining cloth4 ,in warm weather the churning should be performed in a cool place2 and1 in a general way1 the butter will come in an hour2 but it often does come in half the time1 though it is not the better for coming so quickly4 ,in very cold weather the churning must be done in a warm place2 indeed1 it is sometimes necessary to bring the churn near the fire1 but this should never be allowed but in extreme cold weather1 when the butter will sometimes be five or six hours in coming3 when this is the case1 it is almost always of a white colour and a poor taste4 ,the butter being come1 pour off the buttermilk1 leaving the butter in the churn1 pour in a pailful of cold water1 wash the butter about1 pour off the water1 and pour in a fresh pailful2 let the butter stand in this ten minutes4 ,scald a milk-pan1 and stand it half an hour or more in cold water1 lift the butter out of the churn into it1 pour fresh water over1 and wash the butter about well1 drain the water off as dry as possible1 and then proceed to work the buttermilk out of the butter4 ,some persons do this with the hands 7which should first be dipped in hot water71 others with a straining-cloth3 if the latter1 scald and wring it dry2 then work the butter by squeezing it1 by degrees1 from one side of the pan to the other1 pour cold water over to rinse1 and pour that off2 then work the butter back again1 and rinse again2 repeat this till the rinsing water is no longer coloured with milk1 #cea;and then you may be sure that the buttermilk is all worked out2 for1 if there be any of it left1 the butter will have streaks of white when cut1 and will not be sweet4 ,having worked out the milk1 the next thing is1 to put in the salt4 ,the quantity must depend1 in some measure1 on taste2 some persons like their butter very much salted1 while others think that the flavour of salt should not be distinguishable in fresh butter4 ,roll it quite fine1 and you may allow lb4 to #e lbs4 butter3 press the butter out thin1 sprinkle over it some salt1 fold up the butter1 press it out again1 strew over more salt1 fold it up again1 and so on1 till all the salt is in1 work the butter about well1 to mix the salt with it1 and pour off whatever liquid there may be in the pan4 ,take the butter out1 a piece at a time 7if the quantity be great71 on a square wooden trencher 7previously scalded and dipped into cold water71 and1 either with the hand1 a fresh cloth1 or a flat1 thin piece of wood 7made for the purpose71 beat the butter out thin1 fold it up1 beat it out again1 and repeat this several times1 till the water is all beaten out4 ,by the time it has arrived at this latter stage1 it ought to be quite firm1 except in extreme hot weather1 when no pains are sufficient to make it so4 ,when the water is all out1 make up the butter1 in what form and size you choose2 place it on a board1 or a marble slab1 in a cool place1 but not before a window1 as too much air will not benefit it2 spread over it a cheese-cloth1 first scalded1 then dipped in cold water1 and it will harden in a few hours4 ,different parts of ,england vary so much in the butter they produce1 that what is considered very good in one county would be regarded as inferior in another4 ,this is caused by difference in the pasturage1 and not by variation in the mode of preparing the cream or making the butter2 except1 indeed1 in some parts of the ,west of ,england4 ,in ,devonshire the cream is always1 ,i believe1 prepared according to the following directions1 which were written for me by a ,devonshire lady4 ,to make ,butter without a ,churn4 ,spread a linen cloth in a large bason1 pour in the cream1 tie it up like a pudding1 fold another cloth over it1 and bury it in a hole two feet deep1 in light earth1 put all the earth #ceblightly in1 lay a turf on the top1 and leave it twenty-four hours2 take it up1 and it will be found in the state that butter is when it is just come4 ,the buttermilk is lost1 but this method answers very well in hot weather4 ,we tried it in ,america4 ,clouted ,cream4 ,strain the milk1 from the cow1 into glazed earthenware vessels1 and let it stand twelve hours in summer1 and twenty-four1 or thirty-six1 in winter1 before you scald it4 ,then place the vessels over a very small fire or hearth1 for half or three-quarters of an hour1 until the surface begins to swell1 and the shape of the bottom of the pan appears on it 7but if made hot enough to simmer1 it will be spoiled72 then set it to cool1 and in twelve hours' time in summer1 and eighteen or twenty-four in winter1 the cream may be taken off with a skimmer which has holes4 ,butter from ,clouted ,cream4 ,scald well a large wooden bowl1 then rinse it with cold water1 but do not wipe it dry4 ,put in the cream1 work it well with the hand 7in one direction only71 until the milk comes from it1 which should be drained off1 and will serve for making cakes and puddings2 when the milk is all beaten out1 wash the butter with cold water to cleanse it from the milk1 then salt it1 thus3 spread it out on the bottom of the bowl1 sprinkle salt over1 roll it up1 wash it again with cold water1 beat out again1 then shape and print it1 as you please4 ,the hands should be well washed in hot water1 before you begin to work the butter4 ,in winter and in weather of a moderate temperature the butter is speedily made1 but in very hot weather it will take nearly or quite an hour of stirring round1 and working with the hand1 before it will come into butter4 ,to ,pot ,butter for ,winter use4 ,in the summer1 when there is plenty of butter1 care should be taken to preserve enough for winter use4 ,but observe1 that none but good butter1 well made1 and quite free from buttermilk1 will pot well4 ,have potting pans1 to hold from #f to #aj lbs4 of butter4 ,put a thick layer of butter #cec;in the pan1 press it down hard1 then a layer of salt1 press that down1 then more butter1 and so on3 allowing #a oz4 of salt to every lb4 of butter4 ,if too salt1 it can be freshened by being washed in cold water1 before it is sent to table4 ,always keep the top well covered with salt1 and as that turns to brine1 more salt may be required4 ,tie paper over1 and keep the pan in the dairy1 or cellar4 ,some persons use one quarter part of lump sugar1 and the same of saltpetre1 to two parts of common salt4 ,to ,make ,cheese4 ,the milk should be just lukewarm1 whether skimmed or not4 ,to a pailful put #b table-spoonsful of rennet1 cover the milk1 and let it stand1 to turn3 strike down the curd with the skimming dish1 or break it with the hand1 pour off the whey1 put the curd into a cheese-cloth1 and let two persons hold the four corners1 and move it about1 from side to side1 to extract the whey3 lay it into the vat1 fold the cloth smoothly over the cheese1 cover it with the lid of the vat1 and put a weight of #aj or #ab lbs4 on the top4 ,let it stand twelve hours2 then take it carefully out1 put it on a wooden trencher1 or a clean hanging shelf1 and sprinkle salt thickly over the top4 ,the next day1 wipe it dry all over1 turn it the other side upwards1 sprinkle salt on the top1 and repeat this every day1 for a week3 after that1 turn it every day1 and occasionally wipe it4--,another3 to #f quarts new milk1 add #b quarts lukewarm water1 and sufficient rennet to turn it3 when the curd is settled put it into a small vat1 about a foot square1 and #a inch deep1 with holes in the bottom2 place a lid on it1 and put on that a lb4 weight1 for a day4--,another3 put #e quarts of the last of the milking into a pan1 with #b table-spoonsful of rennet2 when the curd is come1 strike it down with the skimming dish two or three times1 to break it3 let it stand two hours4 ,spread a cheese-cloth on a sieve1 put the curd on it1 and let the whey drain2 break the curd with the hand1 put it into a vat1 and a #b lbs4 weight on the top4 ,when it has stood twelve hours1 take it out and bind a cloth round it4 ,turn it every day1 from one board to another4 ,cover the cheese with nettle leaves1 and put it between #b pewter plates1 to ripen4 ,it will be ready in three weeks4 #ced;,,chapter ,,xxx4 ,,cookery ,,for ,,the ,,sick4 ,,often when the ,doctor's skill has saved the life of his patient1 and it remains for the diligent nurse to prepare the cooling drinks and restorative foods1 the taste and the appetite of sick persons are so capricious that they will reject the very thing which they had just before chosen3 and frequently1 if consulted upon the subject1 will object to something which1 if it had appeared unexpectedly before them1 they would1 perhaps1 have cheerfully partaken of4 ,everything which is prepared for a sick person should be delicately clean1 served quickly1 in the nicest order2 and in a small quantity at a time4 ,see1 in the ,index1 ,mutton and ,chicken broths4 ,mutton ,chops to ,stew4 ,chops for an invalid may be stewed till tender1 in cold water to cover them1 over a slow fire2 scum carefully1 add #a onion1 and if approved1 #c turnips4 ,the broth will be very delicate4 ,a ,nourishing ,broth4 ,put #a lb4 lean beef1 #a lb4 scrag of veal1 and #a lb4 scrag of mutton1 into a saucepan with water enough to cover1 and a little salt1 let it boil to throw up the scum1 take that off1 pour off the water1 and take off all the scum hanging about the meat3 pour in #b quarts of warm 7not hot7 water1 let it boil1 and simmer gently till very much reduced1 and the meat in rags4 ,a faggot of herbs may be added1 and a few peppercorns3 also an onion1 if desired4 ,when the broth is cold remove the fat4 ,if to serve at once1 the fat may be taken off1 by laying a piece of blotting paper over the top4--,tapioca is very nice in broths for invalids4--,or3 put #cee;a knuckle of veal1 with very little meat1 and #b shanks of mutton1 into an earthen jar or pan1 with #c blades of mace1 #b peppercorns1 an onion1 a thick slice of bread1 #c quarts of water1 and salt3 tie a paper over1 and bake it1 four hours3 then strain1 and take off the fat4 ,calf's-feet ,broth4 ,boil #c feet in #d quarts of water1 with a little salt3 it should boil up first1 then simmer1 till the liquor is wasted half3 strain1 and put it by4 ,this may be warmed 7the fat taken off71 a tea-cupful at a time1 with either white or ,port wine1 and is very nourishing4--,or3 boil the feet with #b oz4 lean veal1 the same of beef1 half a penny roll1 a blade of mace1 salt1 and nutmeg1 in #d quarts of water3 when well boiled1 strain it1 and take off the fat4 ,eel ,broth4 ,this is very strengthening1 lb4 small eels will make #a pint of broth4 ,clean1 and put them into a saucepan with #c quarts of water1 parsley1 a slice of onion1 a few peppercorns1 and salt2 simmer1 till the broth tastes well1 then strain it4 ,beef ,tea4 ,notch #a lb4 of beef 7the veiny piece71 put it into a saucepan with a quart of water1 let it boil1 take off the scum1 and let it continue to simmer two hours4 ,beef tea should be free from fat and scum1 and not burned4 ,beef ,jelly4 ,let a shin of beef be in water an hour1 take it out1 and drain it2 cut it in small pieces1 break the bones1 and put all in a stew-pan or jar1 with #f quarts of milk4 ,put it in the oven1 and stew it till reduced to #c quarts2 skim off the fat1 take out the bones1 strain through a jelly bag1 and add #a oz4 hartshorn shavings and a stick of cinnamon4 ,boil again gently over a slow fire1 but be careful not to burn4 ,take every morning fasting1 and at noon1 a tea-cupful1 warmed with a glass of wine4 #cef,shank ,jelly 7very strengthening74 ,soak #ab shanks of mutton1 then brush and scour them very clean4 ,lay them in a saucepan with #c blades of mace1 an onion1 #bj ,jamaica and #dj black peppers1 a bunch of sweet herbs1 a crust of bread1 browned by toasting1 and #c quarts of water2 set the saucepan over a slow fire or hearth1 keep it covered1 let it simmer1 as gently as possible1 five hours4 ,strain1 and keep it in a cold place4 ,you may add #a lb4 of lean beef4 ,for a ,weak ,stomach4 ,cut #b lbs4 of lean veal and some turnips into thin slices4 ,put a layer of veal and a layer of turnips into a stone jar1 cover close and set it in a kettle of water4 ,boil two hours1 then strain it4 ,you may not have more than a tea-cupful of liquor1 which is to be taken1 a spoonful at a time1 as often as agreeable4 ,this has been known to stay on a weak stomach1 when nothing else would4--,or3 put a cow heel into a covered earthen jar or pan1 with #c pints of milk1 #c pints of water1 #a oz4 hartshorn shavings1 and a little fine sugar4 ,let it stand six hours in a moderate oven1 then strain it4--,or3 bake a neat's foot1 in #b quarts of water and #b quarts of new milk1 with lb4 sun raisins1 stoned4 ,when the foot is in pieces1 set it by to get cold1 and take off the fat4 ,a tea-cupful1 dissolved in warm milk or wine4 ,bread ,jelly1 for a ,sick ,person4 ,pare all the crust off a penny roll1 cut the crumb in slices1 toast these on both sides1 of a light brown4 ,have ready a quart of water1 boiled1 and cold1 put the slices of bread into it1 and boil gently until the liquor is a jelly1 which you will ascertain1 by putting some in a spoon1 to cool4 ,strain through a thin cloth1 and put it by for use4 ,warm a tea-cupful1 add sugar1 grated lemon peel1 and wine or milk as you choose2 for children the latter4 ,this jelly is said to be so strengthening that one spoonful contains more nourishment than a tea-cupful of any other jelly4--,or3 grate some crumbs very fine2 put a large tea-cupful of water into a saucepan1 with a glass of white wine1 sugar and nutmeg to taste1 make this boil1 stir in the crumbs1 by degrees1 #ceg;boil very fast1 stirring all the time1 till it is as thick as you like4 ,jelly for a ,sick ,person4 ,boil #a oz4 of isinglass1 in a quart of water1 with #dj ,jamaica peppers1 and a crust of bread2 let the water reduce one half4 ,a large spoonful of this may be taken in wine and water1 milk1 or tea4--,or3 boil oz4 of isinglass shavings in a pint of new milk1 till reduced half2 sweeten to taste1 and take it lukewarm4 ,panada4 ,boil a chicken1 till #c parts cooked1 in a quart of water1 let it get cold1 take off the skin1 cut the white meat into pieces1 and pound it in a marble mortar1 with a little of the water it was boiled in1 salt and nutmeg4 ,boil it in more of the liquid1 till of the proper consistency4 ,strengthening ,jelly4 ,boil lb4 hartshorn shavings1 #a oz4 of isinglass and candied eringo root1 in #e quarts of water1 to a strong jelly1 strain it1 add lb4 brown sugar candy1 the juice of a ,seville orange1 and pint of white wine4 ,a wine-glassful three times a day4--,or3 put #b oz4 of the best isinglass1 #a oz4 gum arabic1 #b oz4 white sugar candy1 and a little nutmeg1 in a white jar with a pint of ,port or sherry1 and simmer it twenty-four hours in a vessel of water2 then strain it4 ,take the size of a walnut three times a day4 ,gloucester ,jelly4 ,boil #b oz4 hartshorn shavings1 #b oz4 pearl barley1 #a oz4 sago1 oz4 candied eringo root1 and #c pints of water1 till reduced to a quart4 ,a tea-cupful1 warmed1 morning and evening1 in wine1 milk1 broth1 or water4 ,port ,wine ,jelly4 ,boil #a pint of ,port wine1 #a oz4 isinglass1 #a oz4 sugar candy1 oz4 gum arabic1 and a nutmeg1 grated1 five #cehminutes1 and strain it through muslin4 ,some add lemon peel and juice1 cloves1 and nutmeg4 ,for table1 colour it with cochineal4 ,arrow-root ,jelly4 ,if genuine1 this is very nourishing4 ,put pint of water into a saucepan1 with a wine-glass of sherry1 or a table-spoonful of brandy1 sugar1 and grated nutmeg2 let it come quickly to a boil2 rub smooth a dessert-spoonful of arrow-root in two table-spoonsful of cold water2 stir this by degrees into the wine and water1 put it all into the same saucepan1 and boil it three minutes4--,or3 pour boiling 7not merely hot7 water over the arrow-root1 and keep stirring2 it will soon thicken4 ,add brandy1 lump sugar1 and1 if approved1 lemon juice4 ,tapioca ,jelly4 ,wash well1 and soak it five or six hours1 changing the water two or three times2 simmer it in the last water1 with a piece of lemon peel1 until clear2 add lemon juice1 wine1 and sugar to taste4 ,sago to ,boil4 ,put a large table-spoonful into of a pint of water4 ,stir and boil very gently1 till it is as thick as you require4 ,add wine1 sugar1 and nutmeg to taste4--,tapioca in the same way4 ,soak both these two or three hours before they are boiled4 ,they may be boiled in milk1 like rice4 ,gruel4 ,put #b table-spoonsful of the best grits into pint cold water2 let it boil gently1 and stir often1 till it is as thick as you require4 ,when done1 strain1 and serve it directly2 or if to be put by1 stir till quite cold4 ,boil in it a piece of ginger1 and1 if for caudle1 lemon peel also4 ,barley ,gruel--,wash #e oz4 of pearl barley1 boil it in two quarts of water1 with a stick of cinnamon1 till reduced half2 strain1 then warm it with #b wine-glassfuls of wine4 #cei;,barley ,cream4 ,boil #a lb4 of veal1 free from skin and fat1 with #a oz4 pearl barley1 in a quart of water1 till reduced to a pint1 then rub it through a sieve till it is of the consistency of cream1 perfectly smooth2 add salt and spice to taste4 ,water ,gruel4 ,put a large spoonful of oatmeal into a pint of water1 mix well1 and let it boil up three or four times1 stirring constantly2 then strain1 add salt to taste1 and a piece of butter4 ,stir till the butter is melted1 and the gruel will be fine and smooth4 ,caudle4 ,make some smooth gruel1 well boiled1 strain1 and stir it4 ,some like half brandy and half white wine2 others1 wine1 sugar1 lemon peel1 and nutmeg4--,or3 add to pint gruel a large table-spoonful of brandy1 the same of white wine1 capillaire1 a little nutmeg and lemon peel4 ,some use ale2 no wine or brandy4 ,rice ,caudle--,soak #b table-spoonsful of rice in water1 an hour1 then simmer it gently in #a pint of milk till it will pulp through a sieve2 put the pulp and milk back into the saucepan1 with a bruised clove and a bit of sugar4 ,simmer ten minutes2 if too thick1 add warm milk4--,or3 rub smooth some ground rice with cold water1 then mix with boiling water2 simmer it a few minutes1 add lemon peel1 nutmeg pounded1 cinnamon1 and sugar1 a little brandy1 and boil it for a minute4 ,rice ,milk4 ,wash1 pick1 then soak the rice in water1 boil it in milk1 with lemon peel and nutmeg3 stir often1 or it may burn4--,ground ,rice ,milk3 rub a table-spoonful quite smooth1 with a little cold water2 stir in1 by degrees1 #a pint of milk1 with cinnamon1 lemon peel1 and nutmeg2 boil till thick enough1 and sweeten to taste4 ,a ,mutton ,custard for a ,cough4 ,into a pint of good skim milk1 shred #a oz4 of fresh #cfjmutton suet1 and let it boil2 then simmer gently an hour1 stirring it from time to time4 ,strain1 and take it at bed-time4 ,old fashioned1 but good for tightness of the chest4--,another remedy for the same3 heat the yolk of a fresh egg1 and mix with a dessert-spoonful of honey1 and the same of oatmeal2 beat well1 put it into a tumbler1 and stir in by degrees1 boiling water sufficient to fill it4--,or3 mix a fresh laid egg1 well beaten1 with pint of new milk warmed1 a table-spoonful of capillaire1 the same of rose water1 and a little grated nutmeg4 ,do not warm the milk after the egg is added to it4 ,artificial ,asses ,milk4 ,to oz4 candied eringo root1 add oz4 hartshorn shavings1 and oz4 pearl barley2 boil them in a pint of water over a slow fire till the water is reduced half4 ,mix a tea-cupful1 with the same quantity of warmed milk1 and take it half an hour before rising4 ,onion ,porridge4 ,put #ab small1 and #f large onions1 cut small1 into a saucepan with a large piece of butter1 shake over the fire1 but do not let them burn3 when half cooked1 pour in a pint of boiling water1 and simmer it till they are cooked4 ,some thicken with flour4 ,french ,milk ,porridge4 ,stir some oatmeal and water together1 and let it stand to settle2 pour off the liquid1 add fresh water to the oatmeal1 and let it stand3 the next day pass it through a sieve1 boil the water1 and while boiling1 stir in some milk1 in the proportion of #c parts to #a of water4 ,white ,wine ,whey4 ,let pint new milk come to a boil1 pour in as much white wine as will turn it2 let it boil up1 and set the saucepan aside till the curd forms3 then pour the whey off1 or strain it1 if required4 ,some add pint of boiling water1 and a bit of sugar2 lemon juice may be added4 #cfa,rennet ,whey4 ,steep a piece of rennet1 about an inch square1 in a small tea-cupful of water1 boiled and become a little cool4 ,then warm a quart of new milk1 to the same temperature as from the cow1 and when in this state1 add a table-spoonful of the rennet4 ,let it stand before the fire until it thickens1 then in a vessel of boiling water1 on the fire1 to separate the curds from the milk4 ,vinegar or ,lemon ,whey4 ,pour into boiling milk as much vinegar or lemon juice as will make a small quantity clear1 dilute with warm water till it be of an agreeable acid2 sweeten it to taste4 ,mustard ,whey4 ,strew into a pint of milk1 just coming to a boil1 flour of mustard to turn it2 let it stand a few minutes1 then strain it4 ,treacle ,posset4 ,into a pint of boiling milk pour #b table-spoonsful of treacle1 stir briskly till it curdles1 then strain it4 ,orgeat4 ,beat #b oz4 of sweet1 and #b or #c bitter almonds1 with a tea-spoonful of orange-flower water1 to a paste3 mix them with a quart of milk and water1 and sweeten with sugar or capillaire4 ,some add a little brandy4 ,lemonade4 ,pare #f lemons very thin1 and put the rinds into #c pints of boiling water1 and keep covered till cold4 ,boil #a lb4 of lump sugar in water to make a thin syrup1 with the white of an egg to clear it4 ,squeeze #h lemons in a separate bason1 mix all together1 add a quart of boiling milk1 and pass it through a jelly bag till clear4 ,keep it till the next day4--,or3 pour boiling water on a little of the peel1 and cover close4 ,boil water and sugar together to a thin #cfbsyrup1 skim1 and let it cool2 then mix the juice1 the syrup and water1 in which the peel has infused1 all together1 and strain through a jelly bag4 ,some add capillaire4 ,barley ,water4 ,wash #a oz4 of pearl barley1 boil it in very little water1 pour the latter off1 then pour a quart of fresh water over1 and boil it till reduced to half the quantity4 ,some boil lemon peel in it1 others add lemon juice or cream of tartar1 and sugar4 ,a small quantity of gum arabic is good boiled in it4--,another1 and by some doctors considered the best1 is merely to pour boiling water on the barley1 let it stand a quarter of an hour1 and then pour it off clear4 ,capillaire4 ,put #ad lbs4 of loaf sugar1 #c lbs4 coarse sugar1 and #f eggs well beaten1 into #c quarts of water2 boil it up twice1 skim well1 and add pint of orange-flower water4 ,strain through a jelly bag1 and bottle it4 ,a spoonful or two in a tumbler of either warm or cold water is a pleasant drink4 ,linseed ,tea4 ,boil #a quart of water1 and as it boils put in a table-spoonful of linseed2 add two onions1 boil a few minutes1 then strain it1 put in the juice of a lemon1 and sugar to your taste4 ,if it gets thick by standing1 add a little boiling water4--,or3 put the linseed in a piece of muslin1 then in a quart jug1 pour boiling water over and cover it close1 an hour4 ,lemon and ,orange ,water4 ,put #c slices lemon peel into a tea-pot1 with a dessert-spoonful of capillaire1 and pour pint of boiling water over4--,or3 pour boiling water over preserved orange or lemon4--,or3 boil lemon or orange juice in some thin syrup of sugar and water4 ,apple ,water4 ,pour boiling water over slices of apple in a covered jug4 #cfc,toast and ,water4 ,toast a piece of bread quite brown1 without burning1 put it in a covered jug1 and pour boiling water on it2 before the water is quite cold strain it off4 ,a ,drink for ,sick ,persons4 ,boil #a oz4 of pearl barley in #b pints of water1 with #a oz4 sweet almonds beaten fine1 and a bit of lemon peel2 when boiled to a smooth liquor1 add syrup of lemons and capillaire4--,or3 to take in a fever3 boil #a oz4 tamarinds with oz4 raisins and #b oz4 currants stoned1 in #c pints of water1 till reduced half2 add a little grated lemon peel4 ,saline ,draughts4 ,pour pint spring water on #b drachms salt of wormwood1 and #d table-spoonsful lemon juice2 #b table-spoonsful lump sugar may be added1 if approved4--,or3 pour #d table-spoonsful lemon juice on #hj grains of salt of wormwood1 add a small piece of sugar1 finely pounded4 ,when the salt is killed1 add #d table-spoonsful of plain mint water1 and the same of spring water2 strain1 and divide it into #d draughts1 #a to be taken every six hours4 ,if the patient be bilious1 add #aj grains of rhubarb1 and #d of jalap1 to the morning and evening draught4--,or3 pour into one glass a table-spoonful of lemon juice1 and dissolve in it a lump of sugar2 dissolve a tea-spoonful of carbonate of soda in #b table-spoonsful of water1 in another glass3 pour the two together1 and drink in a state of effervescence4 ,for delicate persons1 a wine-glassful of sherry takes away the debilitating effect4 ,coffee4 ,to be good must be made of a good kind1 for poor1 cheap coffee1 though ever so strong1 is not good4 ,a breakfast-cup1 quite full1 before it is ground1 makes a quart of good coffee4 ,when the water boils in the coffee-pot1 pour in the coffee1 set it over the fire2 the coffee will rise to the top1 in boiling1 and will then fall2 boil it slowly three minutes longer1 pour out a cupful1 pour it back1 then another1 and let it stand five minutes by the side of the fire4 ,a small #cfdpiece of dried sole skin will fine it1 or #b lumps of sugar4--,coffee requires cream or boiled milk4 ,chocolate4 ,some prefer milk alone1 others milk1 and half its quantity in water2 let it boil 7be careful it do not burn71 and put in the chocolate1 scraped2 in quantity according to the strength desired2 mill it quickly1 and let it boil up1 then mill it again4--,for sick persons1 use thin gruel1 not milk4 ,tea4 ,for invalids who do not take tea for breakfast1 its flavour may be given1 by boiling a dessert-spoonful of green tea in a pint of milk1 five minutes1 then strain it4 ,this renders it comparatively harmless4 ,barley ,sugar4 ,put the beaten whites of #b eggs in an earthen pipkin with a pint of water1 and #b lbs4 clarified lump sugar1 flavoured with essence or oil of lemons2 boil quickly1 skimming all the time1 till stiff enough4 ,pour into a shallow brown dish1 and form it as you please4 ,everton ,toffy4 ,to lb4 treacle1 put lb4 sugar1 and #b oz4 butter1 boil them together until they become hard when dropped in cold water4 ,then take the pan off the fire1 and pour the toffy immediately into a tin dish4 #cfe;,,chapter ,,xxxi4 ,,medical ,,recipes4 ,,in almost every family little illnesses are likely to occur1 which may require medicine1 though not1 perhaps1 the aid of a ,doctor2 it is1 therefore1 convenient to keep a small supply of common medicines in the house1 especially in the country4 ,the list ,i give was written by a medical gentleman2 but while ,i am induced to insert it in this work1 from a belief that it may1 in some cases1 be found of use1 ,i cannot refrain from observing that it is far from my desire to lead any young housekeeper to adopt the fatal error that ,doctors may be dispensed with1 when anything approaching to serious illness betrays itself4 ,too many instances have occurred wherein life has been lost1 for the want of timely medical skill1 which might1 perhaps1 have arrested the progress of disease at its feeble commencement1 and before it had acquired sufficient strength to baffle opposition4 ,the following receipts have all been tried by the persons who gave them to me2 many of them may be old fashioned1 but some ,i can assert to be good4 ,that for the croup has been resorted to1 several times in our own family1 and always with success4 ,the complaint is a violent one1 its attacks are sudden and the progress of the disease is so rapid that there ought not to be an instant of delay in administering the remedies4 ,the croup is of common occurrence in ,america1 and the following receipt came from that country4 ,for the ,croup4 ,the healthiest children are the most liable to this complaint1 which is caused by sudden changings in the atmosphere1 draughts of cold air1 and checking of the perspiration1 #cff;,it betrays itself by a hoarse croaking cough1 something like the hooping cough4--,put the child into a warm bath placed opposite the fire2 cover it all over with flannel1 or a blanket2 in the meantime chop an onion or two1 squeeze the juice through a piece of muslin1 mix it in the proportion of #a tea-spoonful with #b table-spoonsful treacle2 get the child to swallow as much of this1 from time to time1 as you can3 when it has been in the bath ten or twelve minutes1 take it out in a blanket1 and as quickly as you can1 rub the stomach and chest with a mixture of rum and oil1 or goose grease1 wrap the child in a flannel and put it to bed1 or keep it in the lap by the fire2 if the child go to sleep1 it will be almost sure to awake free from the disorder4 ,these remedies may not succeed if there be delay in applying them4 ,for ,weakness of ,stomach4 #a drachm of prepared ,columba root1 and drachm of rhubarb root1 infused in pint of boiling water1 one day3 add #a oz4 tincture of ,columba1 and a little sugar4 #b table-spoonsful1 twice a day4--,or3 put about #be camomile flowers into a pint boiling water1 with #c cloves1 and #b hops1 cover close and let it stand all night3 a tea-cupful first in the morning1 and again an hour before dinner4 ,if giddiness ensues1 the camomile does not agree with the patient1 and must not be continued4 ,where it does agree1 this will be found to restore the appetite4 ,camphor ,julep4 ,rub oz4 of camphor in a mortar1 with a few drops of spirits of wine1 and a few lumps of sugar2 add1 by degrees1 a quart of water1 boiled1 and cold4 ,let it stand twenty-four hours1 then strain through muslin1 and bottle it4 ,for ,bilious ,complaints and ,indigestion4 ,pour over twenty grains each of rhubarb and ginger1 and a handful of camomile flowers1 a pint of boiling water4 ,a wine-glassful the first in the morning1 and an hour before dinner4 #cfg;,a ,mild ,aperient4 7,to take in the spring47 ,put #a oz4 of senna into a jar1 and pour #a quart of boiling water over it2 fill up the vessel1 with prunes and figs2 cover with paper1 and set it in the oven1 with household bread4 ,take every morning1 one or two prunes1 and a wine-glass of the liquor4--,or3 dissolve #c oz4 of ,spanish liquorice in one pint boiling water1 add #a oz4 socotrine aloes in powder1 and #a pint brandy4 ,take #a tea-spoonful in a wine-glassful of water1 either in the morning1 at night1 or both4--,or3 a large tea-spoonful of magnesia1 a lump of sugar1 a dessert-spoonful of lemon juice1 in pint of spring water4 ,gout ,cordial4 ,rhubarb #a oz41 senna1 coriander seeds1 sweet fennel seeds1 cochineal1 saffron1 and liquorice root1 of each1 a oz41 and of jar raisins #d oz4 ,let the raisins be stoned1 and all the ingredients be bruised4 ,put them into a quart of ,french brandy4 ,shake well every day for a fortnight4 ,take #a table-spoonful1 with peppermint1 or plain water4 ,hallett's ,gout and ,bilious ,cordial4 ,infuse in a gallon of distilled aniseed water1 #c oz4 ,turkey rhubarb1 #d oz4 senna leaves1 #d oz4 guaiacum shavings1 #c oz4 elecampagne root1 #a oz4 fennel seed1 #ad oz4 saffron1 #ad oz4 cochineal1 #a lb4 sun raisins1 #a oz4 aniseed2 shake it every day for a fortnight2 strain and bottle it4--,a table-spoonful 7or two7 an hour after dinner4 ,for ,nervous ,affections4 ,take a small wine-glassful of the following mixture3 a tea-spoonful of sal volatile1 of tincture of hops1 and an equal portion of infusion of orange peel and of gentian4 ,mustard ,whey1 for ,dropsy and for ,rheumatism4 ,boil #a oz4 bruised mustard seed1 in a quart of milk and water1 till the curd which forms is separated4 ,strain it and take a tea-cupful three times a day4 ,another for ,rheumatism4--,a handful of scraped horse-radish1 and a #cfhtable-spoonful of whole mustard seed1 infused in a bottle of ,madeira2 the longer the better4 ,a wine-glassful in bed at night1 and another before the patient rises4 ,an ,embrocation for ,rheumatism4 ,dissolve #a oz4 of gum camphor in #f oz4 of rectified spirits of wine2 add by degrees1 shaking the phial frequently1 #b oz4 spirits of sal ammoniac and #b drachms oil of lavender4 ,this has been used with success4--,another3 7known to mitigate the tic douloureux71 is the caja peeta oil1 but it must be genuine4 ,it is also good for strains1 bruises1 and chilblains4--,or3 a mixture of #f drachms ,french soap1 #f drachms ether1 and #a oz4 spirits of wine4 ,for a ,sore ,throat4 ,at the beginning of a sore throat1 get fresh ivy leaves1 tack them together1 warm them1 and put the shady side to the throat4--,or3 wet bread-crumbs with brandy1 and tie them round the throat4 ,make a gargle of #b carrots1 sliced and boiled1 and use it often4--,or3 dissolve #d oz4 camphor in a pint of rectified spirits of wine4 ,dip a piece of new ,welsh flannel into this1 and apply it to the throat4 ,be careful to wet frequently4 ,a remedy for a ,common ,cold4 #c grains compound extract of colocynth1 and #c grains of soap1 in #b pills1 taken at going to bed4 ,the following night1 take #af or #ah grains of compound powder of contrayerva1 and a pint vinegar whey4--,breakfast in bed the next morning4 ,syrup for a ,cough4 ,boil #a oz4 balsam of tolu1 very gently1 two hours1 in a quart of water2 add #a lb4 white sugar candy1 finely beaten1 and boil it half an hour longer4 ,strain through a flannel bag twice2 when cold1 bottle it4 ,you may add #b oz4 syrup of red poppies1 and the same of raspberry vinegar4 ,a spoonful when the cough is troublesome4--,or3 #b oz4 honey1 #d table-spoonsful vinegar1 #b oz4 syrup white poppies1 and #b oz4 gum arabic3 boil gently to the consistency of treacle2 #cfi;a tea-spoonful when the cough is troublesome4--,or3 #a table-spoonful treacle1 #a of honey1 #a of vinegar1 #ae drops laudanum1 and #ae drops peppermint4 ,simmer together a quarter of an hour4 ,a dessert-spoonful to be taken at going to bed4--,or3 mix together in a phial1 #b drachms of compound tincture of benjamin1 #f drachms ethereal spirits of nitre1 #c drachms of compound tincture of camphor1 and #e drachms of oxymel2 a tea-spoonful in a wine-glass of warm water1 when the cough is troublesome4--,or3 mix #a oz4 gum arabic1 #a oz4 sugar candy1 and the juice of a lemon2 pour on it a pint of boiling water2 a little when the cough is troublesome4 ,extract of ,malt1 for a ,cough4 ,over a bushel of pale ground malt1 pour hot 7not boiling7 water to cover it1 let it stand eight and forty hours2 drain off the liquor1 without squeezing the grains1 into a stew-pan large enough to boil quickly1 without boiling over4 ,when it begins to thicken1 stir1 till it is as thick as treacle4 ,a dessert-spoonful three times a day4 ,for a ,cold and ,cough4 ,to #c quarts of water1 put lb4 linseed1 two pennyworth stick liquorice1 and lb4 sun raisins4 ,boil it1 until the water be reduced half2 add a spoonful of rum and of lemon juice4 ,a pint at bed time1 and in smaller quantities1 during the night1 if the cough be troublesome4 ,for the ,hooping ,cough4 ,dissolve #a scruple of salt of tartar in #a pint of cold water3 add #aj grains of pounded cochineal1 and sweeten with lump sugar4--,the dose increased in proportion to the age of the patient2 for a child five years old1 a table-spoonful is sufficient2 for adults #b table-spoonsful #c times a day4--,abstain from all acids4 ,garlic ,syrup1 for ,hooping1 or any other ,cough4 ,put #c roots of garlic1 sliced thinly and transversely1 with #d oz4 honey1 and #d oz4 vinegar1 into a pint bason1 #cgj;and set that into a large wash-hand bason2 let it infuse half an hour1 then strain it4 ,take the first in the morning1 and the last at night1 a tea-spoonful of the syrup1 in an equal quantity of brandy and water2 put the water in the glass first4 ,almond ,emulsion for a ,cough4 ,beat well in a marble mortar1 #f drachms of sweet almonds blanched1 and #b drachms of white sugar1 add #a pint cold water1 by degrees2 strain1 then add #b table-spoonsful of sweet spirits of nitre4 ,cork1 and keep it in a cool place1 or in cold water4 ,a tea-spoonful three times a day4 ,for a ,hoarseness4 ,sweeten a pint of hyssop water with sugar candy1 and set it over the fire2 when quite hot1 stir in the yolk of an egg well beaten1 and drink it off2 this may be taken night and morning4--,or3 put a new laid egg in as much lemon juice as will cover it3 let it stand twenty-four hours1 and the shell will be dissolved4 ,break the egg1 then take away the skin4 ,beat it well together1 add #b oz4 of brown sugar candy pounded1 pint of rum1 a wine-glassful of salad oil1 and beat all well together4 ,a table-spoonful the first in the morning1 and the last at night4 ,plaster for a ,cough4 ,beat together #a oz4 each1 of bees-wax1 white ,burgundy pitch1 and rosin1 oz4 coarse turpentine1 oz4 oil of mace2 spread it on white leather1 the shape of a heart2 when it flies off1 renew it1 two or three times4 ,bark ,gargle4 ,boil #a oz4 powdered bark and #a drachm myrrh1 in #a pint of water1 over a slow fire1 till one third is wasted2 strain1 then add a table-spoonful of honey1 and a tea-spoonful of spirits of lavender4 ,an excellent ,gargle for a ,sore ,throat4 ,half fill a teapot with dark red rose leaves1 pour boiling #cgawater over2 when cold strain it into a #f oz4 bottle1 add a tea-spoonful of tincture of myrrh1 and #be drops of elixir of vitriol3 if the throat be ulcerated1 a tea-spoonful of tincture of cayenne4 ,chilblains4 ,make a liniment1 of #a oz4 of palma oil1 #a oz4 of expressed oil of mace1 and #b drachms of camphor4 ,for ,burns or ,scalds4 ,keep in a bottle1 tightly corked1 oz4 of trefoil1 and the same of sweet oil2 apply with a feather1 immediately that the accident has occurred4 ,linseed or olive oil1 applied instantly1 will draw out the fire2 treacle will have the same effect1 and is recommended by some persons1 in preference to anything else4 ,others say that fine flour1 applied instantly1 is the best thing2 as soon as it becomes warm1 replace it with fresh4 ,wadding also laid on the part instantly is good to draw out the fire4 ,for ,bruises1 ,cuts1 or ,wounds4 ,keep in the house a bottle containing a mixture of oz4 of scented trefoil1 of rum1 and of sweet oil4--,or3 have a bottle three parts full of brandy1 fill it quite full with the white leaves of the flowers of the garden lily1 and cork it close4 ,lay some of the leaves on the wound1 and keep it wet with the liquor4 ,the root of the same lily is used to make strong poultices4 ,for a ,sprain4 ,stir the white of an egg with alum1 until it curdles2 rub the part affected often4 ,vegetable ,ointment4 ,a small handful of smallage1 red pimple1 feverfew1 rue1 and pittory of the wall2 simmer them in #a lb4 of unsalted butter1 over a slow fire1 half an hour3 stir and press well1 then strain it4 #cgb,opodeldoc4 ,put a pint of rectified spirits of wine in a bottle1 with #a oz4 camphor1 and #f oz4 soft soap2 shake it three times a day for three days1 and it is ready4 ,elder ,ointment4 ,melt #c lbs4 of mutton suet in #a pint of olive oil1 and boil in it #d lbs4 weight of elder flowers1 full blown1 till nearly crisp2 then strain1 and press out the ointment4--,another3 take #d oz4 each1 of the inner bark of the elder tree1 and the leaves1 boil them in #b pints of linseed oil1 and #f oz4 of white wax4 ,press it through a strainer4 ,a ,carrot ,poultice4 ,boil washed carrots1 and pound them to a pulp with a wooden pestle2 add an equal quantity of wheaten meal1 and #b table-spoonsful yeast1 and wet it with beer or porter4 ,let it stand before the fire to ferment4 ,the soft part to be made into a poultice with lard4 ,an ,excellent ,bitter4 ,cut oz4 of gentian in thin slices into a stone jar1 with the same quantity of fresh orange peel and sliced ginger4 ,pour over them #a quart of boiling water1 and let it stand ten hours4 ,strain it1 add a gill of sherry1 and bottle it4 ,for a weak stomach1 a wine-glassful the first thing in the morning will create an appetite4 ,for ,weak ,eyes4 7,dr4 ,bailey's47 ,boil #b quarts of water1 and stir into it oz4 camphor1 pounded in a mortar with a bitter almond1 #a oz4 bolalmanack1 and oz4 copperas2 when cold1 bottle it4 ,bathe the eyes often4--,or3 dissolve in spring water1 #aj grains of white vitriol1 and #aj grains of sugar of lead4 ,wash the eyes four or five times a day4--,or3 boil in spring water five minutes1 oz4 white copperas and oz4 of common #cgcsalt4 ,put a drop in the eye with a feather the last thing at night4 ,the bottle to be marked poison4--,another1 and very good3 put #aj drops of laudanum and #f drops of goulard into a pint of elderflower water3 bathe the eyes with it4 ,for the ,tooth-ache4 ,each of the following remedies have been known to alleviate suffering4 ,turn up a wine-glass1 put a little powdered alum on the round part1 rub it to a paste with sweet spirits of nitre1 and apply it directly to the cavity of the tooth1 if there be one1 if not1 on the gum round it4 ,repeat this often4--,or3 mix #b drachms of alum1 in impalpable powder1 and #b drachms of nitrous spirits of ether4--,or3 #b drachms of alum powdered very fine1 with #g drachms of nitrous spirits of ether4--,or3 a drop of ether and of laudanum on cotton3 this will also relieve the ear-ache4--,or3 #a oz4 tincture of myrrh1 #a oz4 tincture of gumlac1 oz4 tincture of bark3 mix the two last1 shake well1 add the myrrh by degrees1 and shake well together4 #a table-spoonful to #b of hot water2 wash the mouth frequently1 holding it in for some time4--,for an intermitting pain in the ,teeth3 boil oz4 bark1 grossly powdered1 in a pint of cold water1 till it wastes to a pint2 then strain through muslin and bottle it4 ,when the teeth are free from pain1 put #b table-spoonsful of laudanum1 then gargle and wash the mouth well with it4 ,repeat it several times in the day4 ,peppermint ,water4 ,pour #e drops of oil of peppermint on a lump of sugar4 ,put the sugar into a pint phial1 with a tea-spoonful of brandy1 and fill up with water4 ,soda ,water4 ,to #dj grains of carbonate of soda1 add #cj grains of tartaric acid in small crystals4 ,fill a soda bottle with spring water1 put the mixture in1 and cork it instantly1 with a well fitting cork4 #cgd,medicinal ,imperial4 ,useful in the ,spring1 or in slight ,fevers1 or ,colds4 ,pour #c quarts of boiling water over #a oz4 of cream of tartar1 #a oz4 ,epsom salts1 lb4 lump sugar1 the peel of #c lemons1 and the juice of #a2 cover close half an hour1 then boil up1 skim and strain it through thin muslin1 into decanters4--,a wine-glassful before breakfast4 ,lime ,water4 ,mix #d oz4 quick lime in #f pints of soft water1 and let it stand covered an hour2 then pour off the liquid4 ,seidlitz ,powders4 ,put into one tumbler1 #b drachms of ,rochelle salts1 and #b scruples of carbonate of soda2 into another tumbler put #b scruples of tartaric acid1 fill each tumbler rather more than a quarter part1 then pour the two together4--,or3 mix carefully #b drachms of sulphate of magnesia in fine powder1 with #b scruples of bicarbonate of soda1 and mark the packet ,no4 #a2 in another packet1 marked ,no4 #b1 put #dj grains of tartaric acid in fine powder4 ,mix in two different tumblers1 each a quarter part filled with water1 and drink in a state of effervescence4 ,medicines to keep in the ,house4 ,camomile ,flowers4 ,camphorated ,spirits4 ,castor ,oil4 ,epsom ,salts4 ,hartshorn4 ,jalap ,powder4 ,magnesia ,calcined4 ,peppermint ,water4 ,rhubarb4 ,sal4 ,volatile4 ,salt of ,wormwood4 ,senna ,leaves4 ,soda ,carbonate4 ,spirits of ,lavender4 ,sweet ,spirits of ,nitre4 ,tincture ,rhubarb4 ,tincture ,myrrh4 #cge;,,chapter ,,xxxii4 ,,various ,,receipts4 ,eau de ,cologne4 ,,into #b quarts spirits of wine1 at #cf1 put #b drachms essence of bergamot1 the same of essence of cedrat 7a superior kind of bergamot71 #b drachms essence of citron1 #a oz4 essence of rosemary1 and a drachm of the essence of neroly 7an oil produced from the flowers of the ,seville orange tree72 let it stand #bd hours1 then strain through brown paper1 and bottle it4 ,lavender ,water4 ,into #a pint of spirits of wine put #a oz4 oil of lavender1 a drachm essence of ambergris1 a drachm essence of bergamot4 ,keep it three months4--,or3 #h oz4 spirits of wine1 #a drachm oil of lavender1 #aj drops of ambergris1 and #bj drops of essence of bergamot4 ,milk of ,roses4 ,thirty grains of salt of tartar1 pulverised1 #b oz4 oil of almonds1 #f oz4 of rose water2 mix the two first1 then the rose water by degrees4--,or3 #b oz4 of sweet almonds in a paste1 #dj drops oil of lavender1 and #dj oz4 rose water4--,or3 #a oz4 oil of almonds1 #a pint rose water1 and #aj drops of oil of tartar4 ,henry's ,aromatic ,vinegar4 ,camphor1 #b drachms2 oil of cloves1 a drachm2 oil of lavender1 #a drachm2 oil of rosemary1 #a drachm2 and a oz4 of the best white wine vinegar2 macerate for ten days1 then strain it through paper4 #cgf,wash for the ,skin4 ,an infusion of horse-radish in milk1 or the fresh juice of house leek1 are both good4--,honey water1 very thick1 is good in frosty weather4--,also1 a wash made of #d oz4 potash1 #d oz4 rose water1 and #b oz4 lemon juice1 mixed with #b quarts of water2 pour #b table-spoonsful in a bason of water4 ,pomade ,divine4 ,put lb4 of beef marrow into an earthen vessel1 fill it with spring water1 and change that every day for ten days1 drain it off1 put a pint of rose water to it1 let it stand #bd hours2 take the marrow out1 drain and wipe it thoroughly dry in a thin cloth1 beat it to a fine powder1 add #a oz4 of benjamin1 the same of storax1 cypress nuts1 florence1 cinnamon1 nutmeg1 and oz4 of cloves3 mix all these together first1 then mix up with the marrow1 and put into a pewter vessel with a close-fitting lid2 put this vessel into a copper of boiling water1 and boil it three hours1 having boiling water to replenish the copper1 so that the pewter vessel may be covered with water all the time4 ,in three hours pour the mixture through fine muslin into pots1 and1 when cold1 cover close with paper4 ,lip ,salve1 very good4 ,two oz4 white wax1 #b oz4 of unsalted lard1 oz4 spermaceti1 #a oz4 oil sweet almonds1 #b drachms balsam of ,peru1 a lump of sugar1 and #b drachms of alkali root2 simmer together1 then strain through muslin4 ,pomatum4 ,mix lb4 fresh lard with #d oz4 marrow1 and beat them with a shilling bottle of essence of lemon4 ,cold ,cream4 ,to a pint of rose water add a pint of oil of almonds1 #a oz4 virgin wax1 and #a oz4 spermaceti2 melt over a slow fire1 and beat them together till quite cold4--,or3 melt lb4 hog's lard in a bason over steam2 add pint rose water1 #cgg;and a wine-glassful of oil of almonds2 stir together with care till of a proper consistency4 ,for ,chapped ,hands4 ,mix #a_/c pint double distilled rose water1 oz4 oil of almonds and #g grains salt of tartar4--,or3 yolks of #c eggs1 #c table-spoonsful honey1 #d table-spoonsful brandy1 and #d sweet almonds1 pounded4--,or3 dissolve a tea-spoonful of pulverised borax in a tea-cupful of boiling soft water1 add a tea-spoonful of honey1 and mix well together4 ,after washing1 wipe the hands very dry1 and put the mixture on with a feather4--,oil of ,almonds or spermaceti rubbed on at night are soft and healing4 ,almond ,paste for the ,hands4 ,to #a lb4 stale bread grated1 lb4 bitter almonds 7blanched and pounded71 lb4 honey1 and #c table-spoonsful of oil of almonds4 ,beat well together and keep it in jars with bladders tied over4 ,as you use it add more honey and oil1 if it requires moisture4 ,tooth ,powder4 ,bol ammoniac1 gum mastic1 red coral1 and myrrh1 of each an equal quantity finely powdered4--,another3 #c oz4 camphor1 #a oz4 powdered cinchona bark1 #a oz4 prepared charcoal1 and sufficient spirits of wine to dissolve the camphor4 ,mix thoroughly1 and pass through a fine sieve4--,the mixture of chalk and camphor is very good for preserving as well as cleansing teeth4 ,curling ,fluid4 ,melt a bit of bees-wax1 about the size of a filbert kernel1 slowly1 in #a oz4 of oil of almonds1 and then add a drop or two of ottar of rose4 ,to clean ,carpets4 ,mix ox gall and water2 rub the carpet with a flannel dipped into the mixture1 then with a linen cloth4 ,sometimes carpets shrink after being wetted1 therefore fasten them to the floor4 #cgh,to clean ,silk ,dresses4 ,the dress must be taken to pieces4 ,take out all grease spots1 with spirits of turpentine2 rub the silk over1 with a sponge dipped in an equal quantity of honey1 and soft soap1 with spirits of wine1 sufficient to make it nearly liquid4 ,when well cleaned1 dip the silk in cold spring-water1 hang it up to dry2 when nearly cold1 smooth it on the wrong side1 with a cool iron4--,or3 make some strong salt and water1 in the proportion of a handful of salt to a bucket of cold water1 lay in the breadths of silk1 do not rub1 but occasionally lift them up and down singly1 for three days1 rinse the silk in cold spring-water1 hang it up to dry1 and when nearly dry1 smooth it out2 iron it on the wrong side with a cool iron4 ,to take ,grease out of ,silk or ,stuff4 ,moisten lb4 fuller's earth with water1 dry it before the fire1 then pound1 sift1 and mix it with #b oz4 starch 7beaten and sifted71 the white of an egg1 pint camphorated spirits1 and of turpentine2 mix well1 and bottle it4 ,spread it over the spot3 if too dry moisten with soft water4 ,to remove ,grease from ,satin1 ,silk1 ,muslin1 ,drawing-paper1 and other things4 ,drop pure water upon the spot1 and scrape on it caked magnesia1 until it is saturated with the powder4 ,when dry brush it off1 and the grease1 in most cases1 will be removed4 ,some find soda to answer4 ,to clean ,blond4 ,soap it well1 with curd soap1 in lukewarm water1 and let it lie all night2 then wash it out1 rinse in cold water1 made blue1 fold in a cloth1 and iron it1 with a cool iron4 ,to ,wash ,silk ,stockings4 ,put them into lukewarm water to cover them1 soap the feet well1 and rub that part which is soiled1 with smelt blue2 lay them smooth in the water1 strew some blue #cgi;between the folds1 and let them lie all night2 be careful in washing to rub them well1 as the blue is hard to come out3 the second lather must be of equal heat1 but not quite so blue4 ,cut bear is used to tinge them pink4 ,to clean ,floor ,cloths4 ,sweep1 then rub the floor cloth with a damp flannel1 then with milk or milk and water1 and polish with a clean dry cloth4 ,this is better than wax4 ,to clean ,stone ,stairs4 ,boil in #b quarts of water pint of size1 the same of stone blue1 #b table-spoonsful of whitening1 and #b cakes of pipe-maker's clay4 ,wet a flannel with this1 wash the stones with it1 and when dry1 rub with a clean flannel and brush4 ,to take ,oil from ,stone or ,boards4 ,to a strong ley of pearl-ashes1 add some unslacked lime1 let it settle1 pour it off clear2 lower it with water1 and scour the grease spots2 but it must be done quickly4 ,to get a ,stopper out of a ,decanter4 ,drop a few drops of spirits of wine on it1 and it will soon come out4 ,to take ,rust from ,steel4 ,rub well with sweet oil1 and two days after1 rub with unslacked lime till the rust disappears4 ,to clean ,steel ,stoves and ,fire ,irons4 ,rub with a piece of flannel dipped in oil1 then in emery powder2 polish with a leather and rotten stone4 ,to clean ,paint4 ,put a very little pearl-ash or soda into the water1 to soften it1 then wash the paint with a flannel and soft soap2 wash the soap off1 and wipe dry with clean linen cloths4 #chj,to clean ,papered ,walls4 ,the very best method is to rub with stale bread4 ,cut the crust off very thick1 and wipe straight down from the top1 then go to the top again1 and so on4 ,to clean ,tin ,covers4 ,they should be wiped dry after being used1 to prevent their becoming rusty4 ,mix a little fine whitening with sweet oil1 and rub well1 wipe this off clean1 then polish with a leather and dry whitening4 ,to clean ,copper ,utensils4 ,if the kitchen be damp1 or very hot1 the coppers will turn black4 ,rub brick dust over1 then a flannel dipped in oil2 polish with leather and rotten stone4 ,marking ,ink4 ,mix #e scruples of silver caustic1 #b drachms of gum arabic1 #a scruple of sap gum1 in #a oz4 distilled water1 in a glass bottle4 ,the wash to use previously2 oz4 of soda subcarbonate in #b oz4 distilled water4 ,ink4 ,infuse in a gallon of rain or soft water1 lb4 of blue galls1 bruised2 stir every day1 for three weeks4 ,add #d oz4 green copperas1 #d oz4 logwood chips1 #f oz4 gum arabic1 and a wine-glassful of brandy4--,or3 put #a oz4 nut galls pounded1 #a oz4 gum arabic1 #a oz4 copperas into #a pint of rain water3 shake every day for a fortnight1 and it is ready4 ,blacking for ,shoes4 ,boil #f oz4 ivory black1 #a oz4 bees-wax1 and #a oz4 mutton suet1 in #c pints of water till melted and mixed4--,or3 #a quart vinegar1 #f oz4 treacle1 #b oz4 ivory black1 and the yolks of #b eggs1 well beaten4 ,boil together till well mixed1 keep it covered close4--,or3 mix into a pint of small beer1 #d oz4 ivory black1 #c oz4 coarse sugar and a table-spoonful sweet oil4 #cha,pot ,pourri4 ,mix together one handful of orange flowers1 of sweet marjoram1 lemon thyme1 lavender flowers1 clove pinks1 rosemary1 of myrtle flowers1 #b of stock flowers1 #b of damask roses1 a handful of mint1 and the rinds of #b lemons1 dried and pounded2 lay some bay salt at the bottom of your jar1 then a layer of the mixture1 till the jar is full4 ,to ,thicken the ,hair4 ,simmer lb4 of the best lard in a tea-cupful of olive oil half an hour1 scumming all the time3 add #i drops of any scent4 ,rub it in three times a week4 ,to ,destroy ,bugs4 ,corrosive sublimate1 in spirits of wine1 poured into crevices1 or put on with a feather2 it should be repeated as often as necessary4 ,a deadly poison4 ,paste4 ,mix a very small portion of white lead in paste which is to be used about books1 drawings1 c41 c4 ,this will keep away the worm which is so destructive4 ,poison4 #chb;,,chapter ,,xxxiii4 ,,cookery ,,for ,,the ,,poor4 ,i ,,have selected such receipts as appear to be the most profitable to adopt2 and the insertion of these will accomplish nearly all that ,i can hope to effect under the above head1 for we all know that a supply of food alone can avert the misery of hunger1 and that if there were a thousand different systems for feeding the poor by the means of voluntary aid1 the success of each system must depend on the practical efforts made in its application4 ,some persons object to making soups1 c41 for the poor1 on the ground that poor people are not so well satisfied with this mode of relief as they would be if the materials were given them to dispose of in their own way4 ,this objection is just in some cases1 but not so in all2 because1 as respects domestic management1 there are two distinct classes among the poor1 the one having learned arts of economy while faring well1 and the other being ignorant of those arts from never having had enough means to encourage them to make such things their study4 ,it is true that the old-fashioned ,english cottagers1 that class so fast falling into decay1 are by no means wanting in the knowledge of housekeeping and of cooking in an economical manner4 ,not only does their labour in the fields produce fertility1 bring the richest harvests1 and cause those appearances on the face of the country which make it admired as one of the most beautiful in the world2 but the habitations of the labourers themselves1 their neat cottages1 and their gardens so abounding at once with the useful and the elegant2 these have always been regarded as one complete feature1 and that not the least important1 in the landscape of ,england4 ,and1 if we look at the interior of these dwellings1 we there find every thing corresponding with what we have remarked without4 ,where the father1 after having done a hard day's work for his master1 will continue1 in the evening1 to toil upon his own small #chcplot of ground for a couple of hours1 and where the children are bred up to respect the edges of the borders1 the twigs of the shrubs1 and the stems of the flowers1 and to be industrious and even delighted in such things1 it is natural that the mother should take the same pains with all that belongs to the inside of the dwelling4 ,and1 accordingly1 those who have occasionally visited the poor of the rural districts of ,england1 must have observed1 that if they are often deficient in the means of living well1 they are1 as often1 patterns of cleanliness1 and as anxious to make a respectable appearance with their scanty furniture1 to polish their half dozen pewter platters1 to scrub their plain table or dresser1 to keep clean and to set in order their few cups and saucers of china-ware1 as their betters are to make a display of the greatest luxuries of life4 ,these excellent habits of the people are so fixed1 that we see a portion of them still clinging to those labourers1 perhaps the most of all to be commiserated1 who are employed in the factories of the north of ,england4 ,but the condition of the other class is very different4 ,some of these have never1 from their earliest infancy1 been accustomed to any of those scenes in which1 though there be difficulties1 there are circumstances to excite perseverance1 and to reward painstaking4 ,these are born in absolute want2 their experience under the roof of their parents has been but a course of destitution2 and they go forth into the world rather as fugitives from misery than as seekers to be more prosperous4 ,if they obtain employment1 their labour is perhaps repaid by wages barely sufficient to keep them alive2 destitute of the means of practising anything like household management1 never having known what it is to have a home1 worthy to be so called1 for a single day1 it is scarcely possible for them to obtain that knowledge1 simple as it is1 which is required to contrive the various modes of making much out of a little4 ,besides1 if the poor people existing in this condition were ever so inclined to do well1 there are the strongest inducements held out to them to mismanage their small stock of means2 they are continually standing in need of some temporary sustenance2 and1 who can wonder if thus bereft of all power to provide or to economise1 they yield to destruction1 and suffer themselves to be allured by the #chd;glare of the gin-palace1 or the revelry of the pot-house6 ,it is one of the signs of misery with such persons1 that they are little acquainted with the art of cookery4 ,here and there may be found a poor woman who has become skilful by serving in the kitchens of other persons3 but this is only an exception1 and too rare to be of account4 ,in almost every family there are1 occasionally1 things which may be spared from its consumption1 to be converted1 by an experienced cook1 into palatable and nourishing food for poor people1 but which1 if given to them in the shape of fragments1 they would be totally ignorant how to make use of4 ,such1 for instance1 as bones with very little meat on them1 trimmings of meat1 of poultry1 c41 some cooked1 some uncooked1 crusts of bread1 and pieces of dripping2 yet these1 with a little pepper1 salt1 and flour to thicken1 may1 by careful cooking and scumming1 be made to produce an excellent meal for a family of children4--,few servants are unwilling to take the trouble of helping their poor fellow creatures1 and1 if the head of every family would give as much as she can spare to the poor who live immediately in her own neighbourhood1 more general good would be done than ladies can reasonably hope to do by subscribing their money to societies1 which1 though they may have been established by the best-intentioned persons1 and for the kindest of purposes1 can never be so beneficial in their effects as that charity which one individual bestows on another4 ,the relief which is doled out by a ,society is accompanied by very imperfect1 if any1 inquiries into the particular circumstances of the persons relieved2 by no expressions of sympathy1 by no encouraging promises for the future1 to cheer the heart of the anxious mother as she bends her way homeward with her kettle of soup3 the soup which has been obtained by presenting a ticket is apportioned to the little hungry creatures1 without their being reminded who it is that has so kindly provided for them1 and after it is eaten there is no more thought about the source whence it came than about the hunger which it has removed4 ,the private mode of charity is superior to the public in every way4 ,there are great advantages arising from the former which the latter can never procure4 ,not only must the attentions of a known individual be the most #che;gratefully appreciated by a poor man and woman1 but the child which has often gone to bed satisfied and happy1 after a supper provided by some good neighbour1 cannot be expected to grow up without some of those feelings of personal respect and attachment for its benefactor1 which1 while they prevent the contrast of riches with poverty from becoming odious1 are the strongest assurances of union between him who claims a property in the soil and him whose labour makes that property of value4 ,self-interest and humanity are not the least at variance in this matter2 the same course of policy is dictated to both4 ,it may seem glorious to be advertised throughout ,europe1 and to be read of in newspapers1 as a large subscriber to a public ,institution2 but the benefits which are confined to a single parish are the more lasting from being local1 and the fame of the distributor1 though bounded in distance1 is all the more deserved1 the longer kept alive and cherished1 and1 consequently1 the better worth endeavouring to obtain4 ,the soup ,i would recommend for poor people1 should be made of the shin1 or any coarse parts of beef1 shanks and scrags of mutton1 also trimmings of any fresh meat or poultry4 #a pound of meat to every pint of soup 7that is1 every three pints of water71 and then all the meat should not be boiled to rags1 but some be left to eat4 ,there should be a sufficient quantity of turnips1 carrots1 onions and herbs2 also pepper and salt2 and dumplings1 of either white or brown flour1 would be a good addition4 ,a quart of soup1 made in this way1 with about lb4 of meat1 and a dumpling for each person1 would be a good dinner for a poor man1 his wife and children2 and such a one as a lady who has a kitchen at her command1 may often regale them with4 ,less meat will do where there is pot-liquor4 ,the liquor of all boiled meat should be saved1 in a clean pan1 and made the next day into soup4 ,that of a leg of mutton will require but little meat in addition1 to make good soup4 ,the liquor of any fresh meat1 of boiled pork1 if the latter be not very salt1 will make good peas soup1 without any meat4--,soak a quart of peas all night1 in soft water1 or pot-liquor1 and1 if the former1 some bones or pieces of meat2 a small piece of pork would be very good4 ,put in #b onions1 cut up1 a head of celery1 a #chf;bunch of sweet herbs1 and what salt and pepper you think it requires4 ,let it boil1 and then simmer gently by the side full three hours1 or longer if the peas be not done2 stir the peas up from the bottom now and then4 ,when you have neither meat nor pot-liquor1 mix #b or #c oz4 of dripping with an equal quantity of oatmeal1 and stir it1 by degrees1 into the soup1 or boil in it some dumplings of flour and suet4 ,in houses where a brick oven is heated once a week or oftener1 for bread1 it would give little additional trouble to bake a dish of some sort or other for a poor family4 ,soup may be made in this way3 first put the meat on the fire in just enough water to cover it2 when it boils1 take off the scum1 pour off the water1 put the meat into an earthen pan1 with #c carrots cut up1 a turnip1 #b onions1 pepper and salt1 and stale dry crusts of bread2 pour over boiling water1 in the proportion of a gallon to #b lbs4 meat1 and let it bake three hours4 ,shanks of mutton1 cowheels1 ox and sheep's head1 may be cooked in this way1 but the two latter must be parboiled1 to cleanse them2 and will require four or five hours' baking4 ,the soup made of ox head is not so nourishing as that of shin of beef4 ,if there be room in the oven1 a plain pudding may be baked as follows4 ,pour boiling skim milk over stale pieces of bread1 and cover with a plate or dish4 ,when it has soaked up the milk1 beat the bread1 dust in a little flour1 add sugar1 an egg or two1 or shred suet1 or pieces of dripping1 and more milk if required2 butter a brown pan1 pour in the pudding1 and bake it three-quarters of an hour4--,or3 a batter pudding1 made with two eggs1 a quart of milk2 or if eggs be scarce1 leave them out1 and use dripping2 rub it into the flour1 with a little salt1 mix this by degrees with some milk into a batter and bake it4 ,a batter pudding of this kind1 rather thick1 is very good with pieces of meat baked in it2 in the proportion of #a lb4 solid meat1 to a batter made with #a quart of milk4 ,pickled pork1 not very salt1 makes a very good pudding4 ,a plain rice pudding1 without egg or butter1 made with skim milk1 and suet or dripping1 is excellent food for children4 ,but rice costs something1 and my object is to point out to young housekeepers how they can best assist the poor without injury to their own purses2 and1 therefore1 ,i do not #chgurge the use of barley1 rice1 sugar1 currants1 c4 c4 ,they do not1 of themselves1 produce much nourishment2 sufficient1 perhaps1 for children1 and for persons who do not labour1 but for hard working people1 the object is to provide as much animal food as possible2 therefore1 when money is laid out1 it ought to be for meat4 ,puddings with suet approach very nearly to meat4 ,a thick crust1 with a slice of bacon or pork in it1 and boiled1 makes a good pudding4 ,hasty pudding1 made with skim milk1 in the proportion of #a quart to #c table-spoonsful of flour1 would be a good supper for children1 and the cost not worth consideration1 to any lady who has a dairy4 ,buttermilk puddings1 too1 are cheap and easily made4 ,milk is of great value to the poor4 ,where there is a garden well stocked with vegetables1 a meal for poor people may often be prepared1 at little expense1 by cooking cabbages1 lettuces1 turnips or carrots1 c4 c4 in the water which has been saved from boiling meat1 or thin broth4 ,the vegetables1 stewed slowly till tender1 with or without a small piece of meat1 and the gravy seasoned and thickened1 will be much more nourishing1 as well as palatable1 than plain boiled4 ,to dress ,cabbages1 ,lettuces1 ,brocoli and ,cauliflower4 ,put lb4 bacon or pork1 in slices1 at the bottom of a stew-pan1 upon them a large cabbage1 or two small ones1 in quarters2 a small bunch of herbs1 some pepper and salt1 the same quantity of bacon or pork on the top1 and a quart of water or pot liquor2 let it simmer till the cabbage is quite tender4 ,another3 wash a large cabbage or lettuce1 open the leaves1 and put between them little pieces of bacon or pork1 and any fragments of fresh meat cut up2 tie up the cabbage securely1 and stew it till tender in a very little broth or water1 with a little butter rolled in flour1 and some seasonings4 ,a little meat will go a great way in making this a palatable dish4 ,turnips1 carrots1 and potatoes1 either raw1 or such as have been cooked the day before1 may be #chh;just warmed up1 or stewed till tender in a little weak broth1 thickened with flour1 and seasoned with salt and pepper1 and then1 poured with the gravy on slices of bread in a tureen1 they will be good food for children4 ,in ,,cobbett',s ,cottage ,economy there will be found a variety of receipts for cooking ,indian corn meal4 ,,the ,,end4 #chi;,,index4 ,,page ,allice1 to broil1 #abh ,anchovy toasts1 #ahe ,artichokes1 to boil1 #bba ,jerusalem1 ib4 bottoms1 #bbb ,asparagus1 to boil1 #bae ,bacon1 to salt and cure1 #be1 #bf to boil1 #fe to broil or fry1 #ij ,baking1 directions for1 #ha ,beans1 ,windsor1 #bag ,french1 #bah ,beef1 to joint1 #de to carve1 #di to salt1 #bi to smoke1 #cj round of1 to boil1 #fa edge-bone of1 to do41 ib4 brisket of1 to do41 ib4 sirloin of1 to roast1 #fi rump of1 to do41 #gj ribs of1 to do41 ib4 steaks1 to broil1 #hc with potatoes1 #hd to fry1 #hh to stew1 ragout1 or braise1 #acf la mode1 #acg to collar1 #ach royale1 ib4 to fricandeau1 ib4 bouilli1 #adj steaks1 to stew1 #ada rolled1 #adb olives1 ib4 marrow bones1 #adc heart1 ib4 hunter's1 ib4 ,hamburgh1 #add hung1 #add la ,flamande1 ib4 to press1 ib4 to hash or mince1 ib4 cecils1 #ade collops1 ib4 en ,miroton1 #adf bubble and squeak1 ib4 to pot1 ib4 ,beer1 to brew1 #ccd ginger1 #cdf spruce1 ib4 ,beet root1 to boil1 #bai ,birds1 small1 to roast1 #gi ,biscuits1 to make1 #bgf ,indian corn1 #bgg ,dr4 ,oliver's1 ib4 lemon1 ib4 ,blanch1 directions to1 #acd ,boiling1 general directions for1 #ei ,boudins1 to make1 #aga ,braise1 directions to1 #ace ,brawn1 mock1 #age pickle for1 #cj ,bread border1 a1 #aha to make1 #bfh ,french1 #bgj rice1 ib4 ,brill1 to boil1 #aaf ,brocoli1 to boil1 #baf to fry1 ib4 ,broiling1 general directions for1 #hc ,broth1 ,scotch barley1 #ajh mutton1 #aji veal1 ib4 chicken1 ib4 ,butter1 to make1 #cej without a churn1 #cea from clouted cream1 #ceb to pot1 ib4 to clarify1 #hg to brown1 #aic to melt1 #aib parsley and1 ib4 ,cabbage1 to boil1 #bad red1 to stew1 ib4 to curry1 ib4 la ,bourgeoise1 ib4 lettuce1 with forcemeat1 #bbb ,cakes1 to make1 #bgj common currant1 #bgb1 #bgc rich plum1 #bgb very good1 ib4 without butter1 #bgc rich seed1 ib4 a rice1 #bgd harvest1 ib4 temperance1 ib4 sponge1 ib4 ,marlborough1 ib4 gingerbread1 ib4 parkin1 #bgf volatile1 ib4 hunting1 ib4 rough1 ib4 rock1 ib4 rusks1 #bgg maccaroons1 #bgh ratafia1 ib4 jumbles1 ib4 small plum1 ib4 carraway1 ib4 ,shrewsbury1 #bgi shortbread1 ib4 ,derby short1 ib4 cinnamon1 ib4 rout1 ib4 ,queen1 #bhj buns1 ib4 ,sally ,lunn's tea1 #bha breakfast1 ib4 ,yorkshire1 ib4 ,roehampton rolls1 #bhb muffins1 ib4 crumpets1 ib4 ,scotch slim1 #bhc ,calf's head1 to boil1 #fc heart and pluck1 #aeb to dress1 #aed to fricassee1 #aee brains1 ib4 mock turtle1 #aef tails1 to dress1 #aec ,catsup1 mushroom1 #cbi walnut1 #ccj oyster1 ib4 tomata1 #cca lobster1 ib4 ,cardoons1 to boil1 #bbc ,carp1 to stew1 #abe ,carrots1 to boil1 #bai ,carving1 directions for1 #dg ,cauliflower1 to boil1 #baf with parmesan1 ib4 to stew1 ib4 to fry1 ib4 ,caviare1 mock1 #ahe ,celery1 to stew1 #bbj ,cellar1 observations relating to the1 #ccb ,cheese1 to make1 #cec to toast1 #ahg ,chicken1 to broil1 #he to braise1 #afi to fricassee1 #agj curry of1 #agf ,chutney1 beef or ham1 #agh fish1 ib4 ,cider1 to make1 #ccf cup1 #cdf ,cocks1 black1 to roast1 #gh ,cod1 to boil1 #aaf to fry1 #aag head and shoulders1 ib4 to bake1 #aah sounds1 ib4 cabeached1 ib4 ,colcannon1 #bab ,cow-heel1 to boil1 #ff ,crab1 to boil1 #abh to eat hot1 #abi to pot1 ib4 ,cray ,fish1 to boil1 #abh to pot1 #acj in jelly1 ib4 ,cream1 clouted1 to make1 #ceb ,crumbs1 to fry1 #ia ,cucumbers1 to stew1 #bbj to dress1 #bbf ,curry1 directions for making1 #agf kebobbed1 #agg of fish1 #agh balls1 #aij powder1 #bjg vegetables to1 #bad ,confectionary1 to make1 #bhc custards1 ib4 rich1 to bake or boil1 #bhd lemon1 ib4 orange1 #bhe ,spanish1 ib4 with apples1 ib4 with rice1 #bhf trifle1 a1 ib4 gooseberry or apple1 ib4 tipsy cake1 ib4 crme patisserie1 #bhg cream1 chocolate1 ib4 a plain1 ib4 ,italian1 #bhh lemon1 ib4 orange1 ib4 frothed1 #bhi alamode1 ib4 velvet1 ib4 vanilla1 ib4 burnt1 ib4 snow1 ib4 currant and raspberry1 ib4 strawberry1 ib4 clouted1 #bia ice1 ib4 ,paris curd1 ib4 blancmange1 #bib rice1 ib4 with preserves1 ib4 jaunemange1 ib4 flummery1 #bic ,dutch1 ib4 rice cups1 ib4 syllabub1 ib4 solid1 ib4 whipt1 ib4 jelly1 calf's feet1 ib4 punch1 #bie savoury1 ib4 orange and lemon1 #bie arrow-root1 #bif hartshorn1 ib4 apple1 ib4 isinglass1 ib4 strawberry1 #big gteau de pomme1 ib4 bird's-nest1 a1 ib4 sponge1 lemon and orange1 ib4 souffle1 a good1 #bih rice1 ib4 orange1 ib4 lemon1 ib4 omelet1 #bii sweet1 ib4 of apples1 ib4 fool1 gooseberry and apple1 #cjj orange1 ib4 oranges1 stewed1 ib4 apples1 red1 in jelly1 ib4 pears1 to stew1 ib4 apples1 to bake1 #cja cheesecakes1 ib4 lemon1 ib4 curd1 #cjb orange1 ib4 apple1 ib4 rice1 ib4 ,lent potatoes1 ib4 plums1 ,french1 stewed1 #cjc ,dairy1 the1 observations upon1 #cdh ,devils1 #ahe ,dory1 ,john1 to boil1 #aaf ,duck1 to truss and carve1 #eg to boil1 #fe to roast1 #gg wild1 to do41 ib4 salmi1 #age to bake1 #ha to dress with peas1 #agc to ragout1 #agd to hash1 ib4 curry of1 #agg ,dumplings1 apple1 #bdi yeast1 #bfe hard1 ib4 ,eels1 to stew1 #abf to fry1 ib4 to collar1 #abg to spitchcock1 ib4 ,eggs1 to fry1 #hi1 #ahb to poach1 #ahb to butter1 #ahc to fricassee1 ib4 to ragout1 ib4 ,swiss1 ib4 ,scotch1 ib4 la tripe1 ib4 la matre d'hotel1 #ahd with asparagus1 ib4 with mushrooms1 #ahe balls1 #aij ,endive1 to stew1 #bbb ,essence of ginger1 #cbh allspice1 nutmeg1 cloves1 mace1 cinnamon1 ib4 savoury spice1 ib4 cayenne1 ib4 orange and lemon peel1 ib4 ,fawn1 to roast1 #gb to bake1 #hb ,fish1 seasons for1 #ca directions for cooking1 #aad soups1 #aaa to pull1 #aca cake1 #acj pies1 #bcg patties1 #bdj flounders1 to fry1 #abc ,flour1 to brown1 #aib ,forcemeat1 balls of1 #ahi fish1 #aij ,fondu1 #ahd ,fowl1 to truss and carve1 #ee1 #ef to boil1 #fd to roast1 #gf guinea1 to do41 #gg pea1 to do41 ib4 to broil1 #hf to force1 #afi la chingara1 #agj to pull1 #aga wild1 to ragout1 #agd ,fritters1 to make1 #bfg curd1 ib4 apple1 #bfg ,frying1 general directions for1 #hg ,furniture1 to clean1 #ba ,game1 seasons for1 #ca to truss and carve1 #ee ,glaze1 directions to1 #ace ,godiveau1 to make1 #ahh ,goose1 to truss and carve1 #ee to roast1 #gf green1 to do41 #gg to bake1 #ha to braise1 #aga ,gratin1 to make1 #ahh ,gravy1 directions for making1 #aia ham extract for1 #aic to draw plain1 ib4 beef1 #aid savoury1 ib4 without meat1 #aie to keep a week1 #aif jelly1 for cold meat1 ib4 savoury1 for venison1 ib4 mutton1 for venison or hare1 ib4 orange1 for game and wildfowl1 #aig ,grouse1 to roast1 #gh ,gudgeon1 to boil1 #abg to bake1 ib4 to fry1 ib4 ,haddock1 to boil1 #abb to stew1 ib4 to bake1 #abc to fry1 ib4 to broil1 ib4 ,haggis1 ,scotch1 #agf ,ham1 to cure1 #bf mutton1 to do41 #bh to carve1 #eb to boil1 #fe to bake1 #hb to broil or fry1 #ij ,haricots blanc1 #bbd ,hare1 to roast1 #hj to bake1 #hb mock1 #adg to jug1 #aff to stew1 #afg to hash1 #afg to pot1 #afh to braise1 #aga en daube1 ib4 ,heart1 bullock's1 to roast1 #ga ,heart1 calf's1 to roast1 ib4 sheep's1 to roast1 ib4 calf's and sheep's1 to dress1 #aeb ,herrings1 to fry1 #abc to boil1 #abd to bake1 ib4 to pickle1 ib4 to broil1 ib4 ,indian corn pudding1 #bea mush1 #bef hommony1 ib4 polenta1 #beg biscuits1 #bgg ,irish stew1 #adj ,jointing1 observations and directions relating to1 #dd1 #de1 #df ,kale1 to boil1 #bae ,kidney1 to broil1 #hd to dress1 #afj ,kitchen1 directions for arranging of the1 #ce ,knives1 to clean1 #bb ,lamb1 to carve1 #di to boil1 #fb to roast1 #gd chops1 to broil1 #hd to fry1 #hh to dress1 #afj leg of1 with vegetables1 #afb breast of1 to stew1 ib4 cutlets and steaks1 #afc shoulder of1 stuffed1 ib4 head1 ib4 fricassee1 ib4 sweetbreads1 #afd curry of1 #agg ,lard1 directions to1 #acd ,larks1 to roast1 #gi ,laver1 to dress1 #bbd ,lentils1 to boil1 #bbc ,lettuce1 to stew1 #bbb ,liver1 to fry1 #ij ,lobster1 to boil1 #abh to eat hot1 #abi to pot1 ib4 ,maccaroni1 to dress1 #ahf paste1 to make1 #bca pie1 #bcc ,mackerel1 to boil1 #abd to broil1 #abc to bake1 #abd to pickle1 ib4 ,maids1 to boil1 #abb ,marrow1 vegetable1 to boil1 #bbb to stuff1 ib4 ,meat1 the season for1 #cj to preserve1 #bc to salt1 #bd ,mutton1 to joint1 #de to carve1 #dh to salt and smoke1 #bh leg of1 to boil1 #fa neck of1 to do41 #fb leg of1 to roast1 #gj loin of1 to do41 ib4 haunch of1 to do41 ib4 to dress as venison1 #ga saddle of1 #gj shoulder of1 ib4 chops1 to broil1 #hd to fry1 #hh to haricot1 #aeg leg of1 with carrots1 #aeh loin of1 to roll or stew1 ib4 shoulder of1 #aei breast of1 to grill1 ib4 neck of1 to stew1 ib4 kidneys1 to dress1 #afj chops and collops1 ib4 cutlets la maintenon1 #afa to hash1 ib4 hunters' pie1 ib4 ,morels1 to stew1 #bbj ,mushrooms1 to stew1 ib4 ,omelets1 #aha ,onions1 to dress1 #bbj ,ortolan1 to roast1 #gh ,ox cheek1 to bake1 #hb to stew1 #aci palates1 ib4 to pickle1 ib4 tails1 to stew1 #adj ,oysters1 to stew1 #acb to keep1 #acc ,pain ,perdu1 to make1 #bfg ,pancakes1 to make1 #bff whole rice1 ib4 ground rice1 ib4 ,parsley1 to fry1 #ia ,partridge1 to truss and carve1 #eh to roast1 #gg to broil1 #hf to stew1 #agb ,parsnips1 to boil1 #bai ,pastry1 general directions for making1 #bbg glazing for1 #bbh iceing for1 ib4 ,paste1 plain1 for meat pies1 #bbg richer1 ib4 elegant1 ib4 a flaky1 #bbi puff1 ib4 crisp1 ib4 good light1 ib4 short1 ib4 for preserved fruits1 #bcj raised1 for meat pies1 ib4 rice1 ib4 maccaroni1 ib4 for patties1 #bci for puddings1 #bdf ,patties1 to make1 #bci chicken1 turkey and ham1 veal1 #bdj rabbit and hare1 ib4 beef1 ib4 oyster1 ib4 lobster and shrimp1 #bda ,peas1 to boil1 #bag ,perch1 to fry1 #abc to stew1 #abd ,pheasant1 to truss and carve1 #eh to roast1 #gg ,pickles1 observations on the making of1 #cah ,pickle1 walnuts to1 #cai gherkins1 #cbj onions1 ib4 cucumbers and onions1 #cba cabbage1 red1 ib4 mangoes1 melon1 ib4 beet root1 ib4 mushrooms1 #cbb ,india1 ib4 lemons1 #cbc cauliflower and brocoli1 ib4 ,pie1 meat1 #bca venison1 ib4 beefsteak1 #bcb pork1 ib4 sausage1 ib4 mutton1 #bcc lamb1 ib4 veal1 ib4 maccaroni1 ib4 calf's head1 #bcd sweetbread1 ib4 pigeon1 rook1 or moor-fowl1 ib4 hare1 #bce chicken1 ib4 rabbit1 ib4 goose1 ib4 giblet1 #bcf partridge or perigord1 ib4 pheasant1 ib4 a sea1 #bcg parsley1 ib4 herb1 ib4 fish1 ib4 lobster1 #bch herring1 eel1 mackerel1 ib4 shrimp or prawn1 #bci salt fish1 ib4 rhubarb1 #bda gooseberry1 or green currant1 #bda green apricot1 ib4 apple1 ib4 codling1 ib4 cranberry1 ib4 of preserved fruits1 ib4 small puffs1 ib4 ,spanish puffs1 #bdc apple1 ib4 orange1 ib4 lemon1 ib4 mince1 ib4 without meat1 #bdd a bride's1 ib4 ,pig1 sucking1 to roast1 #ga to bake1 #ha harslet1 to fry1 #ij to roast1 ib4 to collar1 #afe head1 to roast1 ib4 feet and ears1 soused1 #aff to fricassee1 ib4 ,pigeons1 to roast1 #gh to broil1 #he to braise1 #afi ,pike or jack1 to boil1 #abe to bake1 ib4 ,pillau1 a1 #agi ,pipers1 to dress1 #abh ,plate1 to clean1 #ba ,plaice1 to fry1 #abc ,plovers1 to roast1 #gh ,potatoes1 to boil1 #baa to fry1 broil1 or stew1 #bab to mash1 ib4 to roast1 ib4 pie1 #bac balls1 ib4 ragout1 ib4 la matre d'hotel1 ib4 a border of1 #aha ,pork1 to joint1 #df to boil1 #fc petit-toes1 to cook1 #fd to salt1 #bh to roast1 #gd griskin1 to ditto1 #ge to bake1 #ha chops1 to broil1 #he bladebone of1 ib4 chops1 to fry1 #hh with onions1 #afe to roll1 ib4 corned1 with peas1 #aff ,porter1 cup1 #cde ,poor1 the1 cooking for1 #chb ,poultry1 seasons for1 #ca to truss and carve1 #ed1 #ee1 #ef1 #eg to boil1 #fd to roast1 #ge to broil1 #he to dress1 #afi ,powder1 curry1 #bjg savoury1 ib4 horse-radish1 #bji pea1 ib4 mushroom1 ib4 anchovy1 ib4 ,prawns1 to pot1 #acj to butter1 ib4 in jelly1 ib4 ,preserves1 to make1 #cjc sugar1 to clarify1 #cjd jelly1 currant1 ib4 apple1 #cjg quince1 #cjh jam1 currant1 #cje raspberry1 ib4 strawberry1 ib4 gooseberry1 ib4 green1 ib4 damson1 ib4 rhubarb1 ib4 butter1 black1 #cjf fruit1 for puddings1 ib4 for winter use1 ib4 to bottle1 ib4 damsons for tarts1 #cjg marmalade1 apple1 ib4 orange1 #cab quince1 #cjh cheese1 damson1 #cji apricot1 ib4 orange1 ib4 pine apple1 ib4 cucumber1 #caj strawberries1 ib4 raspberries1 ib4 strawberries in wine1 #caa gooseberries1 whole1 ib4 morella cherries1 ib4 in brandy1 #caf cherries en chemise1 #caa in syrup1 ib4 to dry1 #cab apricots to dry1 ib4 to preserve1 #cad orange chips1 #cab to preserve1 #cac plums1 to preserve1 #cad in brandy1 #caf greengages1 #cad pears1 #cae fruit1 to candy1 #caf grapes1 in brandy1 #cag barberries1 ib4 ,puddings1 general directions for making1 #bde paste1 for meat1 #bdf beefsteak1 #bdg suet1 ib4 meat in batter1 ib4 kidney1 #bdh fish1 ib4 black1 ib4 hog's1 ib4 apples1 currants1 gooseberries1 cherries1 damsons1 rhubarb and plums1 #bdi apple1 baked1 #bfb green apricot1 #bdi roll1 ib4 plum1 ib4 a ,christmas1 #bej marrow1 ib4 ,french plum1 #bea maigre plum1 ib4 bread1 ib4 and butter1 #beb custard1 ib4 little1 #bec an excellent1 ib4 oatmeal1 ib4 batter1 ib4 ,yorkshire1 ib4 potatoe1 #bed carrot1 ib4 hasty1 ib4 buttermilk1 ib4 save-all1 #bee camp1 ib4 pretty1 ib4 nursery1 ib4 arrow root1 ib4 ground rice1 #bef semolina1 ib4 whole rice1 #beg snow balls1 #beh ,buxton1 ib4 vermicelli1 #bei sago1 ib4 tapioca1 ib4 pearl barley1 ib4 millet1 ib4 maccaroni1 ib4 one always liked1 #bfj cheese1 ib4 ratafia1 ib4 ,staffordshire1 ib4 baked almond1 ib4 wafer1 #bfa orange1 ib4 lemon1 ib4 cabinet1 ib4 gooseberry1 baked1 #bfb quince1 ib4 ,swiss apple1 #bfc peach1 apricot and nectarine1 ib4 a ,charlotte1 ib4 bakewell1 #bfd citron1 ib4 maccaroon1 ib4 new college1 #bfe paradise1 ib4 ,punch1 excellent1 #cdd milk1 ib4 ,norfolk1 ib4 ,roman1 ib4 ,regent's1 ib4 ,quails1 to roast1 #gh ,rabbit1 to truss and carve1 #ec to boil1 #fe to roast1 #ha to bake1 #hb to broil1 #hd to fry1 #hi with fine herbs1 #afg to fricassee1 #afh to pot1 ib4 to braise1 #afi curry of1 #agf ,welch1 #ahg ,rails1 to roast1 #gh to ragout1 #agd ,ramakins1 #ahd ,recipes1 medicinal1 #cfe ,recipe1 for the croup1 ib4 for weakness of stomach1 #cff camphor julep1 ib4 for bilious complaints1 ib4 a mild aperient1 #cfg gout cordial1 ib4 ,hallett's1 ib4 for nervous affections1 ib4 mustard whey1 ib4 almond emulsion1 #cgj for hoarseness1 ib4 plaster for a cough1 ib4 bark gargle1 ib4 gargle for a sore throat1 ib4 for chilblains1 #cga burns1 ib4 cuts or wounds1 ib4 a sprain1 ib4 vegetable ointment1 ib4 elder1 #cgb opodeldoc1 ib4 carrot poultice1 ib4 for weak eyes1 ib4 toothache1 #cgc peppermint water1 ib4 soda water1 ib4 medicinal imperial1 #cgd lime water1 ib4 seidlitz powders1 ib4 medicines to keep in the house1 ib4 ,receipts1 various1 #cge eau de ,cologne1 ib4 lavender water1 ib4 milk of roses1 ib4 aromatic vinegar1 ib4 wash for the skin1 #cgf pomade divine1 ib4 lip salve1 ib4 pomatum1 ib4 cold cream1 ib4 for chapped hands1 #cgg almond paste1 ib4 tooth powder1 ib4 curling fluid1 ib4 to clean carpets1 ib4 silk dresses1 #cgh to take grease out of silk or stuff1 #cgh to clean blond1 ib4 silk stockings1 ib4 floor cloths1 #cgi stone stairs1 ib4 to take oil from stone or boards1 ib4 to take rust from steel1 ib4 to clean stoves and fire irons1 ib4 to clean paint1 ib4 to clean papered walls1 #chj to clean tin covers1 ib4 to clean copper utensils1 ib4 marking ink1 ib4 ink1 to make1 ib4 blacking for shoes1 ib4 pot pourri1 #cha to thicken hair1 ib4 to destroy bugs1 ib4 paste1 to make1 ib4 ,rice1 to boil for curry1 #agh border1 #aha white pot1 #bfg rissoles1 #ahj ,roasting1 general directions for1 #fg roux1 white1 #aib brown1 ib4 ,salads1 directions for making1 #bbd lobster1 #bbf ,italian1 ib4 ,salmon1 to boil1 #aai to grill1 ib4 to bake1 #abj to pickle1 ib4 to dry1 #aba to collar1 ib4 to pot1 ib4 ,salmagundi1 a1 #aca ,salsify1 #bba ,samphire1 to boil1 #bbd ,sandwiches1 #ahe ,sardinias1 to broil1 #abd ,sauces1 directions for making1 #aia list of1 ib4 sauce blanche1 #aib matre d'hotel1 #aic white gravy1 #aid for game and wild fowl1 #aig for goose1 duck and pork1 ib4 ,robert1 for broils1 ib4 for turkey or fowl1 #aih liver1 ib4 egg1 for poultry and fish1 ib4 mushroom1 ib4 celery1 ib4 rimolade1 #aii tomata1 ib4 apple1 ib4 gooseberry1 ib4 cucumber1 #bjj onion1 ib4 eschalot1 ib4 partout1 ib4 chetna1 #bja carrier1 ib4 horse-radish1 ib4 mint1 ib4 for cold meat1 ib4 coratch1 #bjb miser's1 ib4 poor man's1 ib4 for roast beef1 ib4 lemon1 ib4 caper1 ib4 bread1 #bjc rice1 ib4 sweet1 ib4 sharp1 ib4 store1 for ragouts1 ib4 for tench1 #bjd good store1 for fish and stews1 ib4 plain fish1 ib4 excellent fish1 ib4 oyster1 #bje anchovy1 ib4 shrimp1 ib4 cockle1 ib4 roe1 ib4 ,dutch fish1 ib4 for devils1 #bjf ,sausages1 to fry1 #hi to make1 #ahj ,scorzonera and skirrets1 #bba ,seasonings1 directions for preparing1 #bjf ,shad1 to broil1 #abh ,shrimps1 to pot1 #acj in jelly1 ib4 ,sippets1 to fry1 #ia ,sick1 the1 cooking for1 #ced chops1 to stew1 ib4 broth1 a nourishing1 ib4 calf's feet broth1 #cee eel broth1 ib4 beef tea1 ib4 beef jelly1 ib4 shank jelly1 #cef for a weak stomach1 ib4 bread jelly1 ib4 jelly for a sick person1 #ceg panada1 ib4 ,gloucester jelly1 ib4 port wine jelly1 ib4 arrow root jelly1 #ceh tapioca jelly1 ib4 sago1 to boil1 ib4 gruel1 ib4 barley cream1 #cei water gruel1 ib4 caudle1 ib4 rice milk1 ib4 mutton custard1 ib4 asses milk1 #cfj onion porridge1 ib4 milk porridge1 ib4 white wine whey1 ib4 rennet whey1 #cfa vinegar or lemon whey1 ib4 mustard1 ib4 treacle posset1 ib4 orgeat1 ib4 lemonade1 ib4 barley water1 #cfb capillaire1 ib4 linseed tea1 ib4 lemon and orange water1 ib4 apple water1 ib4 toast and water1 #cfc drink for sick persons1 ib4 saline draughts1 ib4 coffee1 ib4 chocolate1 #cfd tea1 ib4 barley sugar1 #cfd ,everton toffy1 ib4 ,skate1 to boil1 #abb to fry1 ib4 ,smelts1 to fry1 #abg to bake1 ib4 to boil1 ib4 ,snipe1 to roast1 #gh to ragout1 #agd ,sole1 to boil1 #aaf to fry1 #abc ,soup1 general directions for making1 #ib stock1 plain1 #ie bouilli1 ib4 good clear gravy1 #if vermicelli1 ib4 maccaroni1 ib4 carrot1 ib4 turnip1 ib4 asparagus1 ib4 celery1 ib4 julienne1 #ig clear1 ib4 clear herb1 ib4 brown1 ib4 plain white1 #ih another white1 ib4 another1 with herbs1 ib4 lorraine1 #ii onion1 ib4 onion magre1 ib4 green pea1 ib4 another1 #ajj artichoke1 ib4 good magre1 ib4 another magre1 #aaa yellow pea1 #aja carrot1 plain1 ib4 mock turtle1 #ajb hare1 #ajc1 #ajd rabbit1 #ajd game and venison1 ib4 knuckle of veal1 #aje mulligatawny1 ib4 ox-tail1 #ajf grouse1 #ajg partridge1 ib4 pheasant1 ib4 poacher's1 #ajg hotch potch1 #ajh pepper pot1 ib4 cock-a-leekie1 #aji milk1 ib4 ox-head1 #aaj giblet1 ib4 stock for fish1 #aaa lobster1 #aab oyster1 #aac magre1 ib4 cray fish1 ib4 eel1 ib4 ,spinach1 to boil1 #bad au gras1 #bae ,sprats1 to fry1 #abg to bake1 ib4 to boil1 ib4 ,stuffing1 to make1 #ahg seasonings for1 #ahh for veal1 #ahi poultry1 ib4 fish1 ib4 goose1 ib4 duck1 ib4 hare1 ib4 pike1 #aij ,sturgeon1 to dress1 #aba ,suet1 to clarify1 #hh ,sweetbreads1 to broil1 #hd to fry1 #ij to dress1 #aec1 #afd ,tankard1 a cool1 #cde ,teal1 to roast1 #gh ,tench1 to fry1 #abc to stew1 #abd ,thornback1 to boil1 #abb ,tongue1 to pickle1 #bh to boil1 #ff to stew1 #adj ,tripe1 to boil1 #ff to fry1 #ia to fricassee1 #age in the ,scotch fashion1 #agf ,trout1 to boil1 #abb to fry1 ib4 to stew1 #abg ,turbot1 to boil1 #aae ,turkey1 to truss and carve1 #ed to boil1 #fe to roast1 #ge to braise1 #afh to pull1 #aga ,turnips1 to boil1 #bah tops1 ib4 ,veal1 to joint1 #df to boil1 #fc fillet of1 to roast1 #gc shoulder of1 to do41 ib4 loin of1 to do41 ib4 breast of1 to do41 ib4 neck of1 to do41 #gd to bake1 #ha to broil1 #hd cutlets1 to fry1 #hh la mode1 #acg fillet of1 to stew1 #adg neck of1 to braise1 #adh to stew1 ragout1 or collar1 ib4 olives or rolls1 #adi ,scotch collops1 #aej en fricandeau1 ib4 knuckle of1 with rice1 ib4 granadin of1 #aea la daube1 ib4 to haricot1 ib4 cutlets la maintenon1 #aeb heart1 ib4 pluck1 ib4 sweetbread1 #aec mock turtle1 #aef to mince1 ib4 to pot1 #aeg cake1 ib4 curry of1 #agf ,vegetables1 the seasons for1 #cc directions for cooking1 #baj ,vinegar1 gooseberry1 #cbd good common1 ib4 cider1 ib4 of wine lees1 #cbe cayenne1 ib4 ,chili1 ib4 eschalot1 ib4 tarragon1 ib4 for salads1 #cbf garlic1 ib4 green mint1 ib4 horse-radish1 #cbf camp1 ib4 cucumber1 ib4 basil1 ib4 raspberry1 ib4 ,venison1 to joint1 #dd to carve1 #dg to roast1 #gb to hash1 #afd shoulder of1 to stew1 ib4 collops and steaks1 ib4 ,wine and cordials1 to make1 #ccg ,british sherry or malt1 ib4 ,madeira1 #cch frontiniac1 ib4 red currant1 ib4 raisin1 #cci gooseberry1 ib4 elder1 ib4 ginger1 #cdj mountain1 ib4 primrose1 ib4 cowslip1 #cda grape1 ib4 parsnip1 ib4 almond1 #cdb cherry bounce1 ib4 orange1 ib4 brandy1 #cdc a liqueur1 ib4 shrub1 ib4 currant rum1 ib4 ratafia1 ib4 noyeau1 #cdd usquebaugh1 ib4 crme d'orange1 #cdf raspberry brandy and wine1 #cdg mulberry brandy1 ib4 sherbet1 ib4 flip1 ib4 egg1 ib4 to mull1 ib4 posset1 the ,pope's1 #cdh ,widgeons1 to roast1 #gh ,wheat-ears1 to roast1 #gi ,whitings1 to fry1 #abc ,woodcock1 to roast1 #gh to ragout1 #agd ,n4,b4--,all the ,books undermentioned are published by ,a4 ,,cobbett1 at ,no4 #acg1 ,strand1 ,london1 and are to be had of all other ,booksellers4 ,,selections ,,from ,,cobbett',s ,,political ,,register2 ,,being ,a ,complete ,abridgement of the #ajj ,volumes which comprise the writings of ,,porcupine1 and the ,,weekly ,,political ,,register 7from #agid to #ahce7 ,,with ,,notes1 ,,historical ,,and ,,explanatory1 ,,by ,,john ,m4 ,,cobbett ,,and ,,james ,p4 ,,cobbett1 ,,esqrs41 ,,barristers-,,at-,,law1 ,is now published1 in ,six ,volumes1 #hvo41 with a ,,complete ,,analytical ,,index to the whole4 ,the ,index to this work gives it an advantage over the original one1 which1 being without any general ,index1 and the indices to the volumes being scanty1 where there are any1 and being omitted in a great many of the volumes1 is1 in fact1 a work very difficult to refer to4 ,the great object of the editors of this abridgement has been to preserve a series of the best papers of ,mr4 ,,cobbett',s writings1 and to render them easily referred to by a ,general ,analytical ,index4 ,the price of the ,six ,volumes #hvo4 is #bl4 #ajs4 boards4 ---- ,,the ,,cobbett ,,library4 ,when ,i am asked what books a young man or young woman ought to read1 ,i always answer1 ,let him or her read all the books that ,i have written4 ,this does1 it will doubtless be said1 smell of the shop4 ,no matter4 ,it is what ,i recommend2 and experience has taught me that it is my duty to give the recommendation4 ,i am speaking here of books other than ,,the ,,register2 and even these1 that ,i call my ,,library1 consist of thirty-nine distinct books2 two of them being ,,translations2 seven of them being written ,,by ,,my ,,sons2 one 7,,tull',s ,,husbandry7 revised and edited1 and one published by me1 and written by the ,rev4 ,mr4 ,o',,callaghan1 a most virtuous ,catholic ,priest4 ,i divide these books into classes1 as follows3--#a ,,books ,,for ,,teaching ,,language2 #b4 ,,on ,,domestic ,,management ,,and ,,duties2 #c4 ,,on ,,rural ,,affairs2 #d4 ,,on ,,the ,,management ,,of ,,national ,,affairs2 #e4 ,,history2 #f4 ,,travels2 #g4 ,,laws2 #h4 ,,miscellaneous ,,politics4 ,here is a great variety of subjects1 and all of them very dry2 nevertheless1 the manner of treating them is in general such as to induce the reader to go through the book when he has once begun it4 ,i will now speak of each book separately1 under the several heads above-mentioned4 ,n4,b4--,all the books are bound in boards1 which will be borne in mind when the price is looked at4--,w4,c4 #a4 ,,books ,,for ,,teaching ,,language4 ,,english ,,spelling-,,book4 ,i have been frequently asked by mothers of families1 by some fathers1 and by some schoolmasters even1 to write a book that they could begin teaching by2 one that should begin at a beginning of book learning1 and smooth the way along to my own ,english ,grammar1 which is the entrance-gate4 ,i often promised to comply with these requests1 and1 from time to time1 in the intervals of political heats1 ,i have thought of the thing1 till1 at last1 ,i found time enough to sit down and put it upon paper4 ,the objection to the common spelling books is1 that the writers aim at teaching several important sciences in a little book in which the whole aim should be the teaching of spelling and reading4 ,we are presented with a little ,,arithmetic1 a little ,,astronomy1 a little ,,geography1 and a good deal of ,,religion6 ,no wonder the poor little things imbibe a hatred of books in the first that they look into6 ,disapproving heartily of these books1 ,i have carefully abstained from everything beyond the object in view1 namely1 the teaching of a child to spell and read2 and this work ,i have made as pleasant as ,i could1 by introducing such stories as children most delight in1 accompanied by those little woodcut illustrations which amuse them4 ,at the end of the book there is a ,stepping-stone to the ,english ,grammar4 ,it is but a step2 it is designed to teach a child the different parts of speech1 and the use of points1 with one or two small matters of the kind4 ,the book is in the duodecimo form1 contains #agf pages of print1 and the price is #as4 #f;d4--,w4 ,c4 ,,english ,,grammar4 ,,cobbett',s ,,english ,,grammar4 7,price #cs47--,this work is in a series of letters addressed to my son ,james1 when he was #ad years old4 ,i made him copy the whole of it before it went to press1 and that made him a grammarian at once2 and how able an one it made him will be seen by his own ,grammar of the ,,italian ,,language1 his ,,ride ,,in ,,france1 and his ,,tour ,,in ,,italy4 ,there are at the end of this ,grammar ,six ,lessons intended to prevent ,statesmen from using false ,grammar2 and ,i really wish that our statesmen would attend to the instructions of the whole book4 ,thousands upon thousands of young men have been made correct writers by it2 and it is next to impossible that they should have read it with attention without its producing such effect4 ,it is a book of principles1 clearly laid down2 and when once these are got into the mind they never quit it4 ,more than #ajj1jjj copies of this work have been sold4--,w4 ,c4 ,,french ,,grammar4 ,,cobbett',s ,,french ,,grammar 7,price #es472 or1 ,plain ,instructions for the ,learning of ,french4--,this book has had1 and has1 a very great effect in the producing of its object4 ,more young men have1 ,i dare say1 learned ,french from it than from all the other books that have been published in ,english for the last fifty years4 ,it is like the former1 a book of principles1 clearly laid down4 ,i had this great advantage too1 that ,i had learnt ,french without a master4 ,i had grubbed it out1 bit by bit1 and knew well how to remove all the difficulties2 ,i remembered what it was that had puzzled and retarded me2 and ,i have taken care1 in this1 my ,grammar1 to prevent the reader from experiencing that which1 in this respect1 ,i experienced myself4 ,this ,grammar1 as well as the former1 is kept out of schools owing to the fear that the masters and mistresses have of being looked upon as ,,cobbettites4 ,so much the worse for the children of the stupid brutes who are the cause of this fear1 which sensible people laugh at1 and avail themselves of the advantages tendered to them in the books4 ,teaching ,french in ,english ,schools is1 generally1 mere delusion2 and as to teaching the pronunciation by rules1 it is the grossest of all human absurdities4 ,my knowledge of ,french was so complete thirty-seven years ago1 that the very first thing in the shape of a book that ,i wrote for the press1 was a ,grammar to teach the ,frenchmen ,english2 and1 of course1 it was written in ,french4 ,i must know all about these two languages2 and must be able to give advice to young people on the subject3 their time is precious2 and ,i advise them not to waste it upon what are called lessons from masters and mistresses4 ,to learn the pronunciation1 there is no way but that of hearing those1 and speaking with those1 who speak the language well4 ,my ,grammar will do the rest4--,w4 ,c4 ,a ,,grammar ,,of ,,the ,,italian ,,language2 ,or1 a ,plain and ,compendious ,introduction to the ,study of ,italian4 ,by ,,james ,,paul ,,cobbett4 ,this work contains explanations and examples to teach the language practically2 and the principles of construction are illustrated by passages from the best ,italian authors4 ,price #fs4 ,a ,,latin ,,grammar4 ,a ,,latin ,,grammar1 for the ,use of ,english ,boys2 being an ,explanation of the ,rudiments of the ,latin ,language4 ,by ,james ,,paul ,,cobbett4 ,price #cs4 boards4 ,,french ,,exercises4 ,,exercises ,,to ,,cobbett',s ,,french ,,grammar 7price #bs47 is just published4 ,it is an accompaniment to the ,french ,grammar1 and is necessary to the learner who has been diligent in his reading of the ,grammar4 ,by ,,james ,,cobbett4 ,,french ,,and ,,english ,,dictionary4 ,,cobbett',s ,,french ,,and ,,english ,,dictionary4--,this book is now published4 ,its price is #abs4 in boards2 and it is a thick octavo volume4 ,,geographical ,,dictionary ,,of ,,england ,,and ,,wales4 ,this book was suggested to me by my own frequent want of the information which it contains2 a suggestion which1 if every compiler did but wait to feel before he puts his shears to work1 would spare the world many a voluminous and useless book4 ,i am constantly receiving letters out of the country1 the writers living in obscure places1 but who seldom think of giving more than the name of the place that they write from2 and thus have ,i been often puzzled to death to find out even the county in which it is before ,i could return an answer4 ,i one day determined1 therefore1 for my own convenience1 to have a list made out of every parish in the kingdom2 but this being done1 ,i found that ,i had still townships and hamlets to add in order to make my list complete2 and when ,i had got the work only half done1 ,i found it a book2 and that1 with the addition of bearing1 and population1 and distance from the next market town1 or if a market town1 from ,london1 it will be a really useful ,geographical ,dictionary4 ,it is a work which the learned would call sui generis2 it prompted itself into life1 and it has grown in my hands3 but ,i will here insert the whole of the title-page1 for that contains a full description of the book4 ,it is a thick octavo volume1 ,price #abs4--,w4 ,c4 ,a ,,geographical ,,dictionary ,,of ,,england ,,and ,,wales2 containing the ,names1 in ,alphabetical ,order1 of all the ,counties1 with their several subdivisions into ,hundreds1 ,lathes1 ,rapes1 ,wapentakes1 ,wards1 or ,divisions2 and an ,account of the ,distribution of the ,counties into ,circuits1 ,dioceses1 and ,parliamentary ,divisions4 ,also the names 7under that of each ,county respectively71 in ,alphabetical ,order1 of all the ,cities1 ,boroughs1 ,market ,towns1 ,villages1 ,hamlets1 and ,tithings1 with the ,distance of each from ,london1 or from the nearest ,market ,town1 and with the population1 and other interesting particulars relating to each2 besides which there are ,,maps2 first1 one of the whole country1 showing the local situation of the ,counties relatively to each other1 and then each ,county is also preceded by a ,map1 showing1 in the same manner1 the local situation of the ,cities1 ,boroughs1 and ,market ,towns4 ,,four ,,tables are added2 first a ,statistical ,table of all the ,counties2 and then three ,tables showing the new ,divisions and ,distributions enacted by the ,reform ,law of #dth ,june1 #ahcb4 ---- ,,ii4 ,,books ,,on ,,domestic ,,management ,,and ,,duties4 ,,cottage ,,economy4 ,,cobbett',s ,,cottage ,,economy 7,price #bs4 #f;d472 containing information relative to the brewing of ,beer1 making of ,bread1 keeping of ,cows1 ,pigs1 ,bees1 ,ewes1 ,goats1 ,poultry1 and ,rabbits1 and relative to other matters deemed useful in the conducting of the ,affairs of a ,labourer's ,family2 to which are added1 instructions relative to the selecting1 the cutting and bleaching of the ,plants of ,english ,grass and ,grain1 for the purpose of making ,hats and ,bonnets2 and also instructions for erecting and using ,ice-houses1 after the ,virginian manner4 ,in my own estimation1 the book that stands first is the ,,poor ,,man',s ,,friend2 and the one that stands next is this ,,cottage ,,economy2 and beyond all description is the pleasure ,i derive from reflecting on the number of happy families that this little book must have made4 ,i dined in company with a lady in ,worcestershire1 who desired to see me on account of this book2 and she told me that until she read it she knew nothing at all about these two great matters1 the making of bread and of beer2 but that from the moment she read the book1 she began to teach her servants1 and that the benefits were very great4 ,but1 to the labouring people1 there are the arguments in favour of good conduct1 sobriety1 frugality1 industry1 all the domestic virtues2 here are the reasons for all these2 and it must be a real devil in human shape who does not applaud the man who could sit down to write this book1 a copy of which every parson ought1 upon pain of loss of ears1 to present to every girl that he marries1 rich or poor4--,w4 ,c4 ,differing as ,i do from ,mr4 ,cobbett in his politics1 ,i must say that he has been of great use to the poor4 ,this ',cottage ,economy' gives them hints and advice which have1 and continue to be1 of the greatest service to them2 it contains a little mine of wealth1 of which the poor may reap the advantage2 for no one understands the character of the ,english labourer better than ,mr4 ,cobbett4 ,since writing the above1 ,mr4 ,cobbett is no more2 his ',cottage ,economy' should be considered as his legacy to the poor4--,,jesse',s ,,gleanings4 ,vol4 #b4 p4 #ceh4 ,whatever difference of opinion may exist as to ,cobbett's political writings1 and as to his peculiar views and prejudices1 there cannot be a doubt that all his works on domestic management1 on rural affairs1 and on the use of language1 are marked by strong sense1 and by great clearness of thought and precision of language4 ,his power of conveying instruction is1 indeed1 almost unequalled2 he seems rather to woo the reader to learn than to affect the teacher2 he travels with his pupil over the field of knowledge upon which he is engaged1 never seeming to forget the steps by which he himself learned4 ,he assumes that nothing is known1 and no point is too minute for the most careful investigation4 ,above all1 the pure mother ,english in which his instructions are conveyed1 makes him a double teacher2 for whilst the reader is ostensibly receiving instruction on some subject of rural economy1 he is at the same time insensibly imbibing a taste for good sound ,saxon ,english--the very type of the substantial matters whereof his instructor delights to discourse4 ,most of ,cobbett's works on rural and domestic economy1 though written for the industrious and middle classes of this country1 are admirably adapted to the use of settlers in new countries4 ,for an old and thickly-peopled country like ,england1 perhaps ,cobbett carried his notion of doing everything at home a little too far2 but in a new country1 where a man is at times compelled to turn his hand to everything1 it is really well to know how everything connected with rural economy should be done1 and we really know of no works whence this extended knowledge can be acquired so readily as from those of ,cobbett4 ,he understood all the operations incidental to the successful pursuit of husbandry1 and his very prejudice of surrounding the farm with a wall of brass1 and having every resource within1 prompted him to write on rural affairs with completeness4 ,the little half-crown book1 which we now introduce to our readers1 contains a mine of most valuable instruction1 every line of which is as useful to the colonist as to those for whom it was written4 ,we have just read it through1 from the title to the imprint1 with especial regard to the wants of the colonists1 and we do not believe there is a single sentence of the instructional portion that need be rejected4 ,the treatise on brewing and making bread are particularly applicable to ,new ,zealand4 ,we observe by the published list of prices1 that while flour was there selling at a moderate price1 bread was enormously high4 ,there is nobody to blame for this2 it arises simply out of the high rate of retail profit which prevails in new countries1 and we know no reason why bakers should be expected to keep shop for less remuneration than other tradesmen4 ,the remedy then is1 not to abuse the baker1 but to bake at home4 ,how this is to be accomplished ,cobbett here points out4 ,some idea of the saving by means of home baking in our colonies1 where retail profits are high1 may be gleaned from the great difference between the price of flour and that of bread at ,wellington1 at the same date4 ,when flour was selling at #bjl4 per ton1 the bakers of ,wellington were charging #as4 #h;d4 for the #dlb4 loaf4 ,now1 one cwt4 of flour would make from #abflb4 to #acdlb of bread1 that is1 on an average1 #cb loaves of #dlb4 each4 ,these would cost3--flour #bjs1 yeast #as1 salt #f;d1 with fuel #as--together #bbs #f;d1 or something under #i;d per #dlb loaf4 ,here1 then1 would be an enormous saving to the settler's family by means of home bread making3--is not ,cobbett right when he deprecates the idea of the farm labourer going to the baker's shop8 and1 if he be right in ,england1 where the baker works for a small profit1 his recommendation has ten times the force when applied to a colony like ,new ,zealand4 ,let it be remembered also1 that1 by home-baking1 the quality of the bread is guaranteed4 ,doubtless1 honest bakers do exist2 but if there be only a few who occasionally make use potatoes1 and other materials less nourishing than wheat1 surely the guarantee is worth something where soundness of muscle and sinew is of so much importance4 ,earnestly1 then1 do we recommend every ,new ,zealand emigrant to purchase this little book1 and make himself master of all it contains4--,,new ,,zealand ,,journal1 #hth ,january1 #ahdb4 ,,advice ,,to ,,young ,,men4 ,,cobbett',s ,,advice ,,to ,,young ,,men1 and 7incidentally7 to ,young ,women1 in the middle and higher ,ranks of ,life 7,price #es47 ,it was published in fourteen numbers1 and is now in one volume complete4 ,,sermons4 ,,cobbett',s ,,sermons 7,price #cs4 #f;d473 ,there are thirteen of them on the following subjects3--#a4 ,hypocrisy and ,cruelty2 #b4 ,drunkenness2 #c4 ,bribery2 #d4 ,the ,rights of the ,poor2 #e4 ,unjust ,judges2 #f4 ,the ,sluggard2 #g4 ,murder2 #h4 ,gaming2 #i4 ,public ,robbery2 #aj4 ,the ,unnatural ,mother2 #aa4 ,forbidding ,marriage2 #ab4 ,parsons and ,tithes2 #ac4 ,good ,friday2 or1 ,god's ,judgment on the ,jews4--,more of these ,sermons have been sold than of the ,sermons of all the ,church ,parsons put together since mine were published4 ,there are some parsons who have the good sense and virtue to preach them from the pulpit4--,w4 ,c4 ---- ,,iii4 ,,books ,,on ,,rural ,,affairs4 ,,tull',s ,,husbandry4 ,,cobbett',s ,,edition ,,of ,,tull',s ,,husbandry 7,price #aes473 ,the ,,horse-,,hoeing ,,husbandry2 or1 ,a ,,treatise on the ,principles of ,,tillage and ,,vegetation1 wherein is taught a ,method of introducing a sort of ,,vineyard ,,culture into the ,,corn-,,fields1 in order to increase their ,product and diminish the common ,expense4 ,by ,,jethro ,,tull1 of ,shalborne1 in the county of ,berks4 ,to which is prefixed an ,,introduction1 explanatory of some ,circumstances connected with the ,history and ,division of the ,work3 and containing an ,account of certain ,experiments of recent date1 by ,,william ,,cobbett4--,from this famous book ,i learned all my principles relative to farming1 gardening1 and planting4 ,it really1 without a pun1 goes to the root of the subject4 ,before ,i read this book ,i had seen enough of effects1 but really knew nothing about the causes4 ,it contains the foundation of all knowledge in the cultivation of the earth4--,w4 ,c4 ,,year',s ,,residence ,,in ,,america4 ,,cobbett',s ,,year',s ,,residence ,,in ,,america1 ,,with ,a ,,map 7,price #es472 treating of the ,face of the ,country1 the ,climate1 the ,soil1 the ,products1 the ,mode of ,cultivating the ,land1 the ,prices of ,land1 of ,labour1 of ,food1 of ,raiment1 of the ,expenses of ,housekeeping1 and of the usual ,manner of ,living2 of the ,manners and ,customs of the ,people2 and of the ,institutions of the ,country1 ,civil1 ,political1 and ,religious2 in three ,parts4 ,the ,map is a map of the ,united ,states4 ,the book contains a ,journal of the ,weather for one whole year2 and it has an account of my ,farming in that country2 and also an account of the causes of poor ,birkbeck's failure in his undertaking4 ,a book very necessary to all men of property who emigrate to the ,united ,states4--,w4 ,c4 ,,the ,,english ,,gardener4 ,,cobbett',s ,,english ,,gardener 7,price #fs472 or a ,treatise on the ,situation1 ,soil1 ,enclosing and ,laying-out of ,kitchen ,gardens2 on the ,making and ,managing of ,hot-beds and ,green-,houses2 and on the ,propagation and ,cultivation of all sorts of ,kitchen-,garden ,plants1 and of ,fruit-,trees1 whether of the ,garden or the ,orchard4 ,and also on the ,formation of ,shrubberies and ,flower-,gardens2 and on the ,propagation and ,cultivation of the several sorts of ,shrubs and ,flowers2 concluding with a ,kalendar1 giving ,instructions relative to the ,sowings1 ,plantings1 ,prunings1 and other labours to be performed in the ,gardens1 in each ,month of the year4--,a complete book of the kind4 ,a plan of a ,kitchen-,garden1 and little plates to explain the works of pruning1 grafting1 and budding4 ,but it is here1 as in all my books1 the ,principles that are valuable3 it is a knowledge of these that fills the reader with delight in the pursuit4 ,i wrote a ,gardener for ,america1 and the vile wretch who pirated it there had the baseness to leave out the ,dedication4 ,no pursuit is so rational as this1 as an amusement or relaxation1 and none so innocent and so useful4 ,it naturally leads to ,early ,rising2 to sober contemplation2 and is conducive to health4 ,every young man should be a gardener1 if possible1 whatever else may be his pursuits4--,w4 ,c4 ,,the ,,woodlands4 ,,cobbett',s ,,woodlands 7,price #ads472 or1 a ,treatise on the preparing of ,ground for ,planting2 on the ,planting2 on the ,cultivating2 on the ,pruning2 and on the ,cutting down of ,forest ,trees and ,underwoods2 describing the usual ,growth1 and ,size1 and ,uses of each sort of ,tree1 the ,seed of each2 the ,season and ,manner of collecting the ,seed1 the ,manner of ,preserving and ,sowing it1 and also the ,manner of ,managing the ,young ,plants until fit to plant out2 the ,trees being arranged in ,alphabetical ,order1 and the ,list of them1 including those of ,america as well as those of ,england1 and the ,english1 ,french1 and ,latin name being prefixed to the ,directions relative to each ,tree respectively4--,this work takes every tree at ,,its ,,seed1 and carries an account of it to the cutting down and converting it to its uses4--,w4 ,c4 ,a ,,treatise ,,on ,,cobbett',s ,,corn4 ,,cobbett',s ,,corn-,,book 7,price #es472 or1 ,a ,treatise on ,cobbett's ,corn1 containing ,instructions for ,propagating and ,cultivating the ,plant1 and for ,harvesting and ,preserving the ,crop1 and also an ,account of the several ,uses to which the ,produce is applied1 with ,minute ,directions relative to each ,mode of ,application4 ,this edition ,i sell at #es4 that it may get into numerous hands4 ,i have had1 even this year1 a noble crop of this corn2 and ,i undertake to pledge myself1 that this corn will be in general cultivation in ,england in two or three years from this time1 in spite of all that fools and malignant asses can say against it4 ,when ,i get time to go out into the country1 amongst the labourers in ,kent1 ,sussex1 ,hants1 ,wilts1 and ,berks1 who are now more worthy of encouragement and good living than they ever were1 though they were always excellent1 ,i promise myself the pleasure of seeing this beautiful crop growing in all their gardens1 and to see every man of them once more with a bit of meat on his table and in his satchel1 instead of the infamous potato4--,w4 ,c4 ---- ,,iv4 ,,management ,,of ,,national ,,affairs4 ,,the ,,curse ,,of ,,paper ,,money4 ,,the ,,curse ,,of ,,paper ,,money2 showing the ,evils produced in ,america by ,paper ,money4 ,by ,,william ,,gouge2 and ,reprinted with a ,preface1 by ,,william ,,cobbett4 ,price #ds4 ,,poor ,,man',s ,,friend4 ,,cobbett',s ,,poor ,,man',s ,,friend 7,price #h;d472 or1 a ,defence of the ,rights of those who do the ,work and ,fight the ,battles3 my favourite work4 ,i bestowed more labour upon it than upon any large volume that ,i ever wrote4 ,here it is proved1 that according to all laws1 ,divine as well as human1 no one is to die of hunger amidst abundance of food4--,w4 ,c4 ,,manchester ,,lectures2 price #bs4 #f;d4 ,,cobbett',s ,,manchester ,,lectures4 ,a small duodecimo volume1 containing ,six ,lectures delivered at ,manchester in the ,winter of #ahca4 ,in these lectures ,i have gone fully into the state of the country1 and have put forth what ,i deem the proper remedy for that state4 ,i fully discussed the questions of ,debt1 ,dead ,weight1 ,sinecures and ,pensions1 ,church1 ,crown ,lands1 ,army and ,navy2 and ,i defy all the doctors of political economy to answer me that book4 ,it contains a statement of the propositions which1 please ,god1 ,i intend to make as a ground-work of relief to our country4--,w4 ,c4 ,,usury ,,laws4--,price #cs4 #f;d4 ,,usury ,,laws2 or1 ,,lending ,,at ,,interest2 also the ,exaction and ,payment of certain ,church ,fees1 such as ,pew ,rents1 ,burial ,fees1 and the like1 together with forestalling ,traffic2 all proved to be repugnant to the ,divine and ,ecclesiastical ,law1 and ,destructive to ,civil ,society4 ,to which is prefixed a ,narrative of the ,controversy between the ,author and ,bishop ,coppinger1 and of the sufferings of the former in consequence of his adherence to the ,truth4 ,by the ,reverend ,,jeremiah ,o',,callaghan1 ,roman ,catholic ,priest4 ,with a ,dedication to the ,society of ,friends1 by ,,william ,,cobbett4 ,every young man should read this book1 the history of which1 besides the learned matter1 is very curious4 ,the ,jesuits1 as they call them1 in ,france1 ought to read this book1 and then tell the world how they can find the impudence to preach the ,catholic ,religion1 and to uphold the funding system at the same time4--,w4 ,c4 ,,legacy ,,to ,,labourers2 ,price #as4 #d;d4 ,or1 ,what is the ,right which the ,lords1 ,baronets1 and ,squires1 have to the ,lands of ,england8 ,in ,six ,letters1 addressed to the ,working ,people of ,england2 with a ,dedication to ,sir ,robert ,peel4 ,by ,,wm4 ,,cobbett4 ,,legacy ,,to ,,parsons2 ,price #as4 #f;d4 ,or1 have the ,clergy of the ,established ,church an ,equitable ,right to the ,tithes1 or to any other thing called ,church ,property1 greater than the ,dissenters have to the same8 ,and ought there1 or ought there not1 to be a ,separation of the ,church from the ,state8 ,in ,six ,letters addressed to the ,church ,parsons in general1 including the ,cathedral and ,college ,clergy and the ,bishops2 with a ,dedication to ,blomfield1 ,bishop of ,london4 ,by ,,william ,,cobbett4 ,third ,edition4 ---- ,v4 ,,history4 ,,protestant ,,reformation2 ,price #es4 ,,cobbett',s ,,history ,,of ,,the ,,protestant ,,reformation in ,england and ,ireland1 showing how that event has impoverished and degraded the main body of the ,people in these ,countries2 in a ,series of ,letters1 addressed to all sensible and just ,englishmen2 with a list of the ,abbeys1 ,priories1 ,nunneries1 ,hospitals1 and other ,religious ,foundations1 in ,england and ,wales1 and in ,ireland1 confiscated1 seized on1 or alienated1 by the ,protestant ,reformation ,sovereigns and ,parliaments4 ,this is the book that has done the business of the ,established ,church6 ,this book has been translated into all living languages1 and there are two ,stereotype ,editions of it in the ,united ,states of ,america4 ,this is the source from whence are now pouring in the petitions for the ,abolition of ,tithes4--,w4 ,c4 ,this new and cheap edition has been published in ,monthly ,parts1 #f;d4 each1 and is now complete in two vols41 #bs4 #f;d4 each vol4 ,,roman ,,history2 ,price #fs4 ,,cobbett',s ,,roman ,,history2 ,vol4 ,i4 in ,english and ,french1 from the foundation of ,rome to the ,battle of ,actium2 selected from the best ,authors1 ancient and modern1 with a ,series of ,questions at the end of each chapter2 for the use of schools and young persons in general4 ,vol4 ,,ii4 ,,an ,,abridged ,,history of the ,,emperors1 in ,french and ,english2 being a continuation of the ,history of the ,roman ,republic1 published by the same ,authors1 on the same plan1 for the use of schools and young persons in general4 ,this work is in ,french and ,english4 ,it is intended as an ,exercise-,book1 to be used with my ,french ,grammar1 and it is sold at a very low price1 to place it within the reach of young men in general4--,w4 ,c4 ,,life ,,of ,,andrew ,,jackson2 ,price #cs4 ,,regency ,,and ,,reign ,,of ,,george ,,iv4 ,price #ajs4 #f;d4 ,,cobbett',s ,,history ,,of ,,the ,,regency ,,and ,,reign ,,of ,,george ,,iv4--,this work is published in ,nos4 at #f;d4 each2 and it does justice to the late mild and merciful ,king4--,w4 ,c4 ,,lafayette',s ,,life 7,price #as472 a brief ,account of the ,life of that brave and honest man1 translated from the ,french1 by ,mr4 ,,james ,,cobbett4 ---- ,,vi4 ,,travels4 ,,letters ,,from ,,france2 ,price #ds4 #f;d4 ,,mr4 ,,john ,,cobbett',s ,,letters ,,from ,,france1 containing observations on that country during a ,journey from ,calais to the ,south1 as far as ,limoges2 then back to ,paris1 and then1 after a ,residence1 from the ,eastern parts of ,france1 and through part of the ,netherlands2 commencing in ,april1 and ending in ,december1 #ahbd4 ,,ride ,,in ,,france2 ,price #bs4 #f;d4 ,,mr4 ,,james ,,cobbett',s ,,ride ,,of ,,eight ,,hundred ,,miles ,,in ,,france1 in #ahbc 7the ,third ,edition72 containing a sketch of the ,face of the ,country1 of its ,rural ,economy1 of the ,towns and ,villages1 of ,manufactures and ,trade1 and of such of the ,manners and ,customs as materially differ from those of ,england2 also1 an ,account of the ,prices of ,land1 ,houses1 ,fuel1 ,food1 ,raiment1 ,labour1 and other things in different parts of the ,country2 the design being to exhibit a true picture of the ,present ,state of the people of ,france2 to which is added1 a ,general ,view of the ,finances of the ,kingdom4 ,,tour ,,in ,,italy4 ,,mr4 ,,james ,,cobbett',s ,,tour ,,in ,,italy1 and also in ,part of ,,france and ,,switzerland 7,price #ds4 #f;d472 the ,route being from ,paris through ,lyons to ,marseilles1 and thence to ,nice1 ,genoa1 ,pisa1 ,florence1 ,rome1 ,naples1 and ,mount ,vesuvius2 and by ,rome1 ,terni1 ,perugia1 ,arezzo1 ,florence1 ,bologna1 ,ferrara1 ,padua1 ,venice1 ,verona1 ,milan1 over the ,alps1 by ,mount ,st4 ,bernard1 ,geneva1 and the ,jura1 back into ,france4 ,the space of time being from ,october #ahbh to ,september #ahbi3 containing a description of the ,country2 of the principal ,cities and their most striking ,curiosities2 of the ,climate1 ,soil1 ,agriculture1 ,horticulture1 and ,products2 of the ,price of ,provisions1 and of ,labour1 and of the ,dresses and ,conditions of the ,people4 ,and also some account of the ,laws and ,customs1 ,civil and ,religious1 and of the ,morals and ,demeanor of the ,inhabitants in the several ,states4 ,,tour ,,in ,,scotland4 ,,tour ,,in ,,scotland1 by ,,mr4 ,,cobbett2 the tour taken in the ,autumn of #ahcb1 and the book written during the ,tour4 ,it is a small duodecimo volume1 #bs4 #f;d4 ---- ,,vii4 ,,law4 ,,martens',s ,,law ,,of ,,nations4 ,price #ags4 ,,cobbett',s ,,translation ,,of ,,martens',s ,,law ,,of ,,nations2 being the ,science of ,national ,law1 ,covenants1 ,power1 c4 ,founded upon the ,treaties and ,customs of ,modern ,nations in ,europe4 ,by ,g4 ,f4 ,,von ,,martens1 ,professor of ,public ,law in the ,university of ,gottingen4 ,translated from the ,french1 by ,,wm4 ,,cobbett4 ,one of my first literary labours4 ,an excellent ,commonplace ,book to the ,law of ,nations4--,w4 ,c4 ---- ,,viii4 ,,miscellaneous ,,politics4 ,,collective ,,commentaries2 ,price #cs4 ,,cobbett',s ,,collective ,,commentaries2 or ,remarks on the ,proceedings in the ,collective ,wisdom of the ,nation1 during the ,session which began on the #eth of ,february1 and ended on the #fth of ,august1 in the ,third ,year of the ,reign of ,king ,george the ,fourth1 and in the ,year of our ,lord1 #ahbb2 being the ,third ,session of the ,first ,parliament of that ,king4 ,to which are subjoined1 a complete ,list of the ,acts passed during the ,session1 with ,elucidations1 and other ,notices and ,matters2 forming1 altogether1 a short but clear ,history of the ,collective ,wisdom for the ,year4 ,,twopenny ,,trash2 ,price #cs4 ,,twopenny ,,trash1 complete in two vols41 #abmo4 ,just ,published1 ,price #fs41 ,boards1 ,,sixth ,,edition1 ,,with ,,many ,,new ,,receipts1 ,,of ,,the ,,english ,,housekeeper2 ,,or1 ,,manual ,,of ,,domestic ,,management2 ,containing advice on the ,conduct of ,household ,affairs2 in a separate ,treatise on each particular ,department1 and ,practical ,instruction concerning ,,the ,,kitchen1 ,,the ,,larder1 ,,the ,,cellar1 ,,the ,,pantry1 ,,the ,,oven1 ,,the ,,dairy1 ,,the ,,store ,,room1 ,,the ,,brewhouse4 ,together with ,hints for ,laying ,out ,small ,ornamental ,gardens2 ,directions for ,cultivating and ,preserving ,herbs2 and some ,remarks on the best ,means of ,rendering ,assistance to poor ,neighbours4 ,,for ,,the ,,use ,,of ,,young ,,ladies ,,who ,,undertake ,,the ,,superintendence ,,of ,,their ,,own ,,housekeeping4 ,,by ,,miss ,,cobbett4 ,,books ,,for ,,emigrants4 ,if the emigrant require elementary works on any subject of domestic management--extending the term domestic matters outside as well as inside of the house--it is not too much to say that the name of ,cobbett may be considered a guarantee that he will find the subject treated with completeness1 and in a style at once simple and attractive4 ,whilst we say this1 the reader must not be alarmed lest we design to thrust all ,cobbett's political views down his throat4 ,like all strong-passioned men he was not unfrequently inconsistent2 on subjects of social and politico-economical science especially1 he was as often unsound as sound2 he frequently threw himself into the stream of popular prejudice1 not only closing his mind to the reasonings of others1 but scarcely daring to use his own strong powers lest he should be convinced against his previous determination4 ,but on the subjects embraced by the ,cottage ,economy1 and others of a like character1 ,cobbett was and is a trustworthy instructor1 and we hesitate not to say that the emigrant who will follow his instructions will1 in a few years1 find himself a wiser1 a wealthier1 a better1 and1 above all1 a happier man1 in consequence of having done so4 ,the ,english ,housekeeper is by ,miss ,cobbett1 and bears evident marks of the ,cobbett school of domestic management4 ,the same wholesome healthy tone--the same simplicity of taste pervades all its recommendations2 and even in the good sound mother-,english in which it is written we recognise the pure source whence it sprung4 ,it cannot be expected that we should examine all the receipts and pronounce our opinion on their merits4 ,to confess the truth1 we are not competent to the task4 ,the reader1 therefore1 must be content with the information that this part of the work appears to be very amply stored with the good things of this world1 and1 what is more to the purpose1 a very cursory glance has convinced us that the colonist family might avail themselves of the greater part of this division of the book with advantage and profit4 ,the truly valuable portions of the work are those which relate to domestic management4 ,we have not space to go into particulars1 and extracts would scarcely serve any good purpose4 ,as one might expect from a ,cobbett1 the chapter devoted to the ,cellar contains some excellent directions for the making of ,british wines1 many of which will be found applicable to ,new ,zealand and the ,australian ,colonies1 and afford a cheap luxury to colonist's family4 ,here also we have some useful directions brewing1 in addition to the instructions given in the ,cottage ,economy4 ,cookery for the ,sick1 and ,cookery for the ,poor1 are two valuable chapters2 and it is an additional recommendation that many of the articles under these heads may easily be made at sea4 ,in conclusion1 we earnestly recommend the books to the emigrant's notice4 ,the general instructions may be studied with profit during the voyage1 and when fairly settled we have no doubt the colonist's wife would insensibly find the book constantly in her hand4--,new ,zealand ,journal1 ,jan4 #bb1 #ahdb4 ,,the ,,english ,,housekeeper2 ,,or1 ,,manual ,,of ,,domestic ,,management4 ,this excellent household book has now reached a third edition4 ,we can recommend it heartily to every young lady who undertakes the management of her domestic affairs1 not only for the valuable instructions it contains concerning all that relates to the kitchen and cookery1 but for the sensible advice it offers to females in the most important duties of domestic life4 ,this to us most interesting portion of the work is written in the plain1 forcible1 and convincing style of the author's late father4 ,there is the same wholesome and practical advice put forward in that easy1 familiar way which impresses itself indelibly upon the reader's mind4 ,there are some observations upon the mode of educating daughters which should be attentively perused by every mother4 ,there is a truth and beauty1 and a spirit of kind womanly feeling in the chapter on servants4 ,it is a noble vindication of the poor1 which ought to be written in letters of gold upon the walls of the rich man's chamber4 ,of the culinary receipts1 the directions for managing the pantry1 larder1 store-room1 c41 we can speak in terms of unqualified commendation4 ,the medical and miscellaneous receipts are numerous and valuable4--,,sunday ,,times1 ,january #cj1 #ahdb4 ,if we had seen the twentieth edition on the title of the ',english ,housekeeper1' instead of the third1 we should not have been surprised4 ,we passed our humble opinion on the merits of this work upon its first appearance4 ,now we behold a new and improved edition1 enlarged1 and with numerous indispensible recipes1 rendering it one of the most complete works of the kind that has come under our criticism2 everything as regards housekeeping being laid down in a clear1 concise style1 not only of essential utility to the young housekeeper1 but to the already experienced practitioner4 ,miss ,cobbett must have devoted years to the production of the volume1 for turn to what page you will1 it abounds with striking and useful1 as well as practical facts1 so admirably arranged1 that a very young lady might become1 after a few hours' perusal1 well qualified to discharge the domestic duties of a wife4--,,blackwood',s ,,ladies' ,,magazine1 #ahdb4 ---- ,g4 ,,peirce1 ,,printer1 #caj1 ,,strand4