THE 
ART of COOKERY, 
MADE 
P L A I N and EASY; 
Which far exceeds any Thing of the Kind yet publiihed. 
containing. 
I. How to Roaft and Boil to Perfec- 
tion every Thing neceffary to be 
fent up to Table, 
11. Of Made-dilhes, 
HI. How expenfive a French Cook’s 
Sauce is. 
IV. To make a Number of pretty little 
Dilhes for a Supper or Sidc-diffi, and 
little Corner-diffies for a great Table, 
V. To drefs Filh. 
VI. Of Soops and Broths. 
VII. Of Puddings. 
VIII. Of Pies. 
IX. For a Lent Dinner; a Number of 
good Dilhes, which you may make 
ufe of at any other time. 
X. Diredlions to prepare proper Food 
for the Sick. 
XI. For Captains of Ships; how to 
make all ufeful Things for a Voy- 
age; and fetting out a Table on 
board a Ship. 
XII. Of Hogs Puddings, Saufages, 
&c. 
XIII. To pot and make Hams, See. 
XIV. Of Pickling. 
XV. Of making Cakes, &c. 
XVI. Of Cheefe-cakes, Creams, Jel- 
lies, Whip-Syllabubs, &c, 
XVII. Of made Wines, Brewing, 
French Bread, Muffins, &c. 
XVIII. Jajrring Cherries and Preferves, 
&c. 
XIX. To make Anchovies, Vermicel- 
la, Catchup, Vinegar, and to keep 
Artichokes, French Beans, &c. 
XX. Of Diftilling. 
XXI. How to Market; the Seafons of 
the Year for Butchers Meat, Poultry, 
Filh, Herbs, Roots, and Fruit. 
XXII. A certain Cure for the Bite of a 
Mad Dog. By Dr. Mead. 
XXIII. A Receipt to keep clear from 
Buggs. 
To which are added, 
Way of APPENDIX, 
One hundred and fifty New and Ufeful Receipts, 
And aCopious Index. 
a LADY. 
A NEW EDITION. 
LONDON: 
Printed for A. Millar, R. Tonson, W. St rah am, 
T. Caslon, T. Durham, and W, Nicoll. 
[ Price bound Five Shillings. ] 
m.dcc.lxvil T O T HE 
READER. 
T Believe I have attempted a branch of Cookery, 
’*■ which nobody has yet thought worth their while 
to write upon: but as I have both feen, and found, 
by experience, that the generality of fervants are 
greatly wanting in that point, therefore I have 
taken upon me to infrubi them in the bejl manner I 
am capable; and, I dare fay, that every frvant 
who can but read will be capable of making a tole- 
rable good cook, and thofe who have the leaf notion 
of Cookery cannot mifs of being very good ones. 
If I have not wrote in the high polite ftyle, I hope 
I Jhall be forgiven, for my intention is to infrudi 
the lower fort, and therefore muft treat them rn their 
own way. For example: when I bid them lard a 
fowl,, if I fould bid them lard with large lardoons, 
they would not know vuhat 1 meant; hut when Ifay 
they mufi lard with little pieces of bacon, they know 
what 1 mean. So, in many other things in Cookery, 
the great cooks have fuch a high way of exprefing To the READER. 
themfelves, that the poor girls are at a lofs to know 
what they mean: and in all Receipt Books yet 
printed, there are fuch an odd jumble of things as 
would quite fpoil a good difh; and indeed fame 
things fo extravagant, that it would be almoft a 
jhame to make life of them, when a difh can be made 
full as good, or better, without them. For exam- 
ple : when you entertain ten or twelve people, you 
fall life for a cull/s, a leg of veal and a ham; 
which, with the other ingredients, makes it very 
expenfve, and all this only to mix with other fauce. 
And again, the ejfence oj ham for fauce to one difh ; 
when I will prove it, for about three fillings I will 
make as rich and high a fauce as all that will he, 
when done. For example : 
Take a large deep (lew-pan, half a pound of 
bacon, fat and lean together, cut the fat and lay 
it over the bottom of the pan; then take a pound 
of veal, cut it into thin dices, beat it wejl with 
the back of a knife, lay it all over the bacon; then 
have fix-penny worth of the coarfe lean part of 
the beef cut thin and well beat, lay a layer of it 
all over, with fome carrot, then the lean of the 
bacon cut thin and laid over that: then cut two 
onions and drew over, a bundle of fweet-herbs, 
four or five blades of mace, fix or feven cloves, a 
fpoonful of whole pepper, black and white toge- 
ther, half a nutmeg beat, a pigeon beat all to 
pieces, lay that all over, half an ounce of truffles 
and morels, then the red of your beef, a good crud 
of bread toaded very brown and dry on both fides: 
you may add an old cock beat to pieces; coyer it 33 AREADE FL 
elofe, and let it Rand over a flow fire two or three 
minutes, then pour on boiling water enough to fill 
the pan, cover it elofe, and let it flew till it is as 
rich as you would have it, and then Rrain off all 
that fauce. Put all your ingredients together a- 
gain, fill the pan with boiling water, put in a frefii 
onion, a blade of mace* and a piece of carrot; co- 
ver it elofe, and let it flew till it is as ftrong as you 
want it. This will be full as good as the eflence of 
ham for all forts of fowls, or indeed moR made- 
difhes, mixed with a glafs of wine, and two or 
fpoonfuls of catchup. When your firß gra- 
vy is cool, fkim off all the fat, and kee*p it for 
ufe. This falls farJhort of the expence oj a leg of 
veal and a ham, and anf users every purpofe you want, 
7 
If you go to market, the ingredients will not come 
to above half a crown; or for about eighteen-pence 
you may make as much good gravy as willferve twen- 
ty people % 
Take twelve penny-worth of coarfe lean beef, 
which will be fix or feven pound?, cut it all to 
pieces, flour it well, take a quarter of a pound of 
good butter, put it into a little pot or large deep 
Rew-panj and put in your beef: keep Rirring it, and 
when it begins to look a little brown, pour in a 
pint of boiling water; Rir it all together, put in a 
targe onion, a bundle of fweet-herbs, two or three 
blades of mace, five or fix clovts, a fpoonful of 
whole p?pper, a cruß of bread toaßsd, and a piece 
of carrot; then pour in four or five quart; of water, 
Rir all together, cover elofe, and let it Row till it is IV 
To'the READER. 
as rich as you would have it; when enough, drain 
it off, mix it with two or three fpoonfuls of cat- 
chup, and half a pint of white wine; then put 
all the ingredients together again, and put in two 
quarts of boiling water, cover it clofe, and let it 
boil till there is about a pint; drain it off well, add 
it to the fird, and give it a boil together. This 
will make a great deal of rich good gravy. 
Ton may leave out the wine, according to what ufe 
you want it for; Jo that really-one-might have a gen- 
teel entertainmenty for the ■price the J'auce of one dijh 
comes to: but if gentlemen will have French cooks, 
they mufi pay for French tricks. 
A Frenchman in his own country will drefs a 
fine dinner of twenty dijhes, and all genteel and pret- 
ty, for the expence he will put an Engli£h lord tofor 
drejjing one difh. But then there is the little petty 
profit. I have heard oj a cook that ufedfix pounds of 
butter to fry twelve eggs; when every body knows 
(that underflands cooking) that half a pound is full 
enough, or more than need be ufed: but then if 
would not he French. So much is the blindfolly of 
this age, that they would rather be impofed on by a 
French booby, than give encouragement to a good 
English cook ! 
I doubt I flail 7io t gam the ejteem of thofe gentle- 
men ; however, let that be as it will, it little con- 
cerns me ; hut flould Ibe fo happy as to gain the good 
opinion of my own fex, 1 dejireno more; that will be 
a- full recompence for all my trouble; and I only beg To the READER. 
the favour of every lady to read ray Book throughout 
before they cenfure me, and then I fatter myfelf I 
fall have their approbation. 
Ifall not take Upon me to meddle in the phyfical 
way farther than two receipts, which will be of ufe 
to the public in general: one is for the bite of a mad 
dog: and the other, if a man fould be near where 
the plague is, he fall be in no danger; which, if 
made ufe of, would be found of very great fcrvice to 
thofe who go abroad. 
Nor fall I take upon me to direß a lady in the 
ceconomy of her family -, for every mifrefs does, or at 
leaf ought to know, what is mofl proper to he done 
there ; therefore Ifail notfill my book with a deal 
of nonfenfe of that kind, which I am very well af 
fired none will have regard to.. 
I have indeed given fome of my difss French 
names to dif ingulf them, hecaufe they are known by 
thofe names: and where there is great variety of 
difes and a large table to cover, fo there muf be 
variety of names for them; and it matters not whe- 
ther they be called by a French, Dutch, or Englifh 
name, fo they are good, and done with as little expence 
as the dif will allow of 
Nor fto all 1 take upon me to dir eel a lady how to 
fit out her table ; for that would be impertinent 
and lefj'enmg he rjudgment in the ceconomy of her fa- 
mily. I hope floe will here find every thing necef- 
fiary for her cook, and her own judgement will tell zTo the READ E R. 
her how they are to be placed. Nor indeed do 1 
think it would be pretty to fee a lady s table fet out> 
after the direction of a Book. 
1 Jhall fay no more, only hope my Book will an- 
fwer the ends I intend it for ; which is to improve 
the fervent s> and five the ladies a great deal of 
-trouble. THE 
CONTENTS. 
CHAP. I. 
Of roajlingi boilings &c* 
Beef z- 
Mutton and lamb ib 
Veal ib 
Pork 3 
To roaft a pig ib 
Different forts of fauce for a pig 
4 
To roaft the hind quarter of a 
pig, lamb faftiion ib 
To bake a pig ib 
To melt butter 5 
To roaft geefe, turkies, &c. Ib 
Sauce for a goofe ib 
Sauce for a turkey ib 
Sauce for fowls ib 
Sauce for ducks ib 
Sauce for pheafants and partridges 
ib 
Sauce for larks ib 
To roaft woodcocks and fnipes 6 
To roaft a pigeon ib 
To broil a pigeon ib 
Directions for geete and ducks ib 
To roaft a hare ib 
Different forts of fauce for a hare 
, 7 
To broil fteaks ib 
pag. 
Directions concerning the fauce 
for {leaks S 
General directions concerning 
broiling ib 
General directions concerning 
boiling ib 
To boil a ham ib 
To boil a tongue ib 
To boil fowls and houfe-lamb 9 
Sauce for a boil’d turkey ib 
Sauce for a boil’d goofe ib 
Sauce for boiled ducks or rabbits 
ib 
To roaft venifon 10 
Different forts of fauce for veni- 
fon ib 
To roaft mutton, venifon fafhioa 
ib 
To keep venifon or hare fweer, 
or to make them frelh when 
they {link ib 
To roa!l a tongue Or udder 11 
To roaft rabbits ib 
To roaft a rabbit hare fafbion ib 
Tutkies, pheafants, &c. may be 
larded ib 
To roail flfowhpheafant fafbion ib 
Rules 
pag* CONTENTS: 
Kales to be cbferved in foafting 
I 2 
Beef ib 
Mutton ib 
Pork ib 
Directions concerning beef, mut- 
ton, and pork ib 
Veal 13 
Houfe-Iamb ib 
a pig ib 
A hare ib 
A turkey ib 
Agoofe ib 
Fowls 14 
Tame ducks ib 
Teal, wigeon, &C. ib 
Wild ducks ib 
Woodcocks, fnipes, and partridges 
ib 
Pigeons and larks ib 
Directions concerning poultry 
ib 
To keep meat hot ib 
To drefs greens, roots, ScCi 13 
To drefs fpinach ib 
pag. 
To drefs cabbages, &c. 15 
To dre/s carrots ib 
To drefs turnips j6 
To drefs parfnips ib 
To drefs brokala ib 
To drefs potatoes ib 
To drefs cauliflowers 17 
To drefs French beans ib 
To drefs artichokes ib 
To drefs afparagus ib 
Directions concerning garden 
things 1g 
To drefs beans and bacon ib 
To make gravy for a turkey, or 
any fort of fowl ib 
To draw mutton, beef, or veal 
gravy ib, 
To burn butter for thickening of 
fauce 1 g 
To make gravy ib 
To make gravy for foops. See, 
ib 
To bake a leg of beef 20 
To bake an ox’s head ib 
To boil pickled pork ib 
pag> 
CHAP. 11. 
Made-Di/hes, 
pag. 
pag. 
Tf) drefs Scotch colfops 21 
To drefs white Scotch col- 
lops ib 
To drefs a fillet of veal with col- 
lops, &c. Ib 
To make force meat balls ib 
Truffles and morels, good in 
fauces and foop 22 
To flew ox palates ib 
To ragoo a leg of mutton ib 
Tomakeabrownfricafey 22 
To make a white fricafey 23 
To fricafey chickens, rabbits, 
lamb, veal, &c. Ib 
A fecond way to make a white 
fricafey ib 
A third way of making a white 
fricafey 24 
To fricafey rabbits, lamb, fweet- 
breads, or tripe CONTENTS; 
pag. 
Another way to fricafey tripe 24 
To ragoo hog’s feet and ears 25 
To fry tripe ib 
To frew tripe ib 
A fricafey of pigeons ib 
A fricafey of lambftones and 
fwee threads 2 6 
To hafli a calf’s head ib 
To halh a calf’s head white 27 
To bake a calf’s head ib 
To bake a fheep’s head 28 
To drefs a lamb’s head ib 
To ragoo a neck of veal ib 
To ragoo a breaft of veal 29 
Another way to ragoo a breaft of 
veal ib 
A breaft of veal in hodge podge 
ib 
To collar a breaft of veal 30 
To collar a breaft of mutton 31 
Another good way to drefs a 
breaft of mutton jb 
To force a leg of lamb ib 
To boil a leg of lamb ib 
To force a large fowl 32 
Fo roafr a turkey the genteel way 
ib 
Fo frew a turkey or fowl jb 
To flew a knuckle of veal 33 
Another way to frew a knuckle of 
veal jb 
To ragoo a piece of beef ib 
To force the inlide of a furloin of 
beef 34 
To force the infrde of a rumn^of 
A beef ib 
A roll’d rump of beef 
boil a rump of beef the 
French falhion ib 
Beef efcarlot 
Beefaladaub ik 
Beef a la mode in pieces ib 
Beef a la mode the French way 
Beef olives 
Veal olives j^ 
Beef coilops jj, 
To flew beeffteaks 38 
To fry beeffteaks ib 
A fecond way to fry beef freaks 
ib 
Another way to do beef freaks 39 
A pretty fide difli of beef ib 
To drefs a fillet of beef ib 
Beeffteaks roll’d ib 
To flew a rump of beef 40 
Another way to frew a rump of 
W *ib 
Portugal beef ~ 
To frew a rump of beef, or the 
bnfcait, the French way ib 
To frew beef gobbets jb 
Beef royal 43 
A tongue and udder forced ib 
To fricafey neat’s tongues ib 
To force a tongue 43 
To frew neat’s tongues whole ib 
To frictfey ox-palates ib 
To roafr ox-palates ib 
To drefs a leg of mutton a la 
royale 44 
A leg of mutton a la hautgout 
ib 
To roafr a leg of mutton with 
oyfters 45 
To roafr a leg of mutton with 
cockles ib 
A Ihoulder of mutton in epigram 
ib 
A harrico of mutton ib 
To French a hind-faddle of mut- 
ton 4£ 
Another French way, call’d St. 
Menehcut 45 
Cutlets a la Maintenon, a very 
good dilh ib 
To make a mutton halh 47 
To drefs pig’s petty toes ib 
A fecond way to roafr a leg of 
mutton with oyfters ib 
To drefs a leg of mutton to eat 
like vcnifon 48 
To drefs mutton the Turkilh way 
ib 
pag. eONTE R T S' 
pag» 
pag- 
A Ihoulder of mutton with a ra- 
goo of turnips 48 
To fluff a leg of fhoulder of mut- 
ton 49 
Sheep rumps, with rice ib 
To bake lamb and rice 50 
Baked mutton chops ib 
A forced l£g of lamb ib 
To fry a loin of lamb 51 
Another way of frying a heck or 
loin of lamb ib 
To make a ragoo of lamb 5 2 
To flew a lamb’s or calf's head 
ib 
To drefs veal ala bourgeois 53 
A difguifed leg of veal and bacon 
ib 
A pillavv of veal ib 
Bombarded veal 54 
Veal rolls ib 
Olives of veal the French way 
55 
Scotch collops ala Francoife ib 
To make a favoury difli of veal ib 
Scotch collops larded ib 
To db them white , 5 o 
Veal blanquets ib 
A fhoulder of veal a la Piemon- 
toffe ib 
A calf’s head furprife 3 7 
Sweet-breads of veal a la dau- 
phine ib 
Another wayto drefs fweet-breads 
1 .5s 
Calf’s chitterlings or andomlles 
ib 
To drefs calf’s chitterlings curi- 
oufly 59 
To drefs ham a la braife ib 
To roaft a ham or gammon 60 
To fluff a chine of pork ib 
Various ways of dielling a pig 
ib 
A pig in jelly 62 
To drefs a pig the French way ib 
To drefs a pig au pere douillet ib 
A pig matelote 63 
To drefs a pig like a fat lamb 
Ib 
Tofoaftapig with the hair on 
ib 
Toroafta pig with the Ikin on 
, 64 
To make a pretty dilh of a breafl 
of venifon ib 
To bpil a haunch or neck of ve- 
nifon 65 
To boil a leg of mutton like ve- 
nifon ib 
To roaft tripe 66 
To drefs poultry ib 
To roaft a turkey ib 
To make mock oyfter fauce, ei- 
ther for turkies or fowls boil’d 
67 
To make mufliroon fauce fct 
white fowls of all forts ih 
Mufhrpom fauce for white fowls 
boird ib 
To make celery-fauce, either for 
roafted or boil’d fowls,, turkies, 
partridges, or any other game 
ib 
To make brown celery-fauce 
. . £3 
To flew a turkey or fowl in ce- 
lery-fauce ib 
To make egg fauce, proper for 
roafted chickens ib 
Shalot-fauce for roafted fowls ib 
Shalot-fauce for a ferag of mutton 
boil’d 69 
To drefs livers with mulhroom- 
fauce jb 
A pretty little fauce _ ib 
To make lemon-fauce for boil’d 
fowls ib 
A German way of drefting fowls 
ib 
To drefs a turkey or fowl to per- 
fedlion 7° 
To flew a turkey brown _*b 
To flew a turkey brown the nice 
way ]b contents. 
A fowl a la braife 7 * 
To force a fowl io 
To roaft a fowl with chefnuts 
■ 7-l 
Pullets ala Samte Menehout xb 
Chicken furprize 73 
Mutton chops in difguife 10 
Chickens roafted with force-meat 
and cucumbers 74- 
Chickens a la braife Jb 
To marinate fowls 75 
To broil chickens ib 
pull’d chickens - ib 
A pretty way of ftewing chickens 
76 
Chickens chiringrate xJ? 
Chickens boiled with bacon and 
celery 77 
Chickens with tongue?. A good 
difh for a great deal of compa- 
ny ib 
Scotch chickens ib 
pag. 
To boil pigeons 85 
To a la daube pigeons ib 
Pigeons au poir 86 
Pigeons ftoved ib 
R’geons furtout ib 
Pigeons in compote with white 
fauce 87 
A French pupton of pigeons ib 
Pigeons boil’d with rice ib 
Pigeons tranfmognfied 88 
Pigeons in fricandos ib 
To roaft pigeons with a fares ib 
To drefs pigeons a foleil 89 
Pigeons in a hole ib 
Pigeons in pimblico ib 
To jugg pigeons ib 
To ftew pigeons 90 
To drefs a calf’s liver in a caul 
ib 
To roaft a calf’s liver 91 
To roaft partridges ib 
To boil partridges ib 
To drefs partridges a la braife 
9* 
To make partridge pains ib 
To roaft pheafants 93 
A ftew’d pheafant ib 
To drefs a pheafant a la braife 
94 
To boil a pheafant ib 
To roaft fnipes or woodcocks 
ib 
Snipes in a furtout, or woodcocks 
To'marinate chickens 78 
To flew chickens ib 
Ducks a la mode ib 
To drefs a wild duck the beft way 
ib 
To boil a duck or rabbit with 
onions 70 
To drefs a duck with green peas 
ib 
To drefs a duck with cucumbers 
80 
To drefs a duck a la braife ib 
To boil ducks the French way 
, , 97 
To boil fnipes or woodcocks ib 
To drefs ortolans gb 
To drefs ruffs and reiffs ib 
To drefs larks ib 
To drefs plovers ib 
To drefs larks, pear fafhion 97 
To drefs a hare ib 
Ajugg’dhare ib 
To fcare a hare ib 
To ftew a hare 98 
A hare civet ib 
Poituguefe rabbits ib 
Rabbits furprize ib 
8i 
To drefs a gpofe with onions or 
cabbage ib 
Directions for roafting a goofe 
ib 
A green goofe Sz 
To dry a goofe ib 
To drefs a goofe in ragoo ib 
A goofe a la mode 83 
To ftew giblets ib 
Another way 84 
To roaft pigeons ib CONTENTS. 
Pag. 
To boil rabbits 99 
To drefs rabbits in callerole ib 
Mutton kebob’d 100 
A neck of mutton, call’d the 
bafty-dilh ib 
To drefs a loin of pork with 
onions 101 
To make a currey the Indian way 
ib 
pag. 
To boil the rice ,0I 
To make a pellow the India way 
ib 
Another way to make a pellow 
IQ2 
To make effence.of ham ib 
Rules to be obfervedin all made- 
diihes ib 
CHAP. HI. 
Read this Chapter, and you will find how expenfive a 
French cook's fauee is. 
Pag- 
THE French way- of drelung 
partridges 103 
To make effence of ham 104 
A cullis for all forts of ragoo 
ib 
A cullis for all forts of 
meat , ib 
pag. 
Cullis the Italian way 10? 
Cullis of crawfifh ib 
A white cullis 106 
Sauce for a brace of partridges, 
pbeafants, or any thing you 
pleafe ib CONTENTS, 
C H A P. IV. 
<fQ make a number of pretty little dijhes jit for a /upper, 
or fide-dijh, and little corner dijhes for a great table % 
and the reft you have in the chapter for Lent. 
HO G’s ears forced *°7 
To force cocks combs ib 
To preferve cocks combs ib 
To preferve or pickle pigs feet 
and ears 108 
To pickle ox palates ib 
To flew cucumbers 109 
To ragoo cucumbers ib 
A fricafey of kidney beans ib 
To drefs Windfor beans ib 
To make jumballs ib 
To make a ragoo of onions 110 
A ragoo of oyfters ib 
A ragoo of afparagus ib 
A ragoo of livers 111 
To ragoo cauliflowers ib 
Stew’d peafe and lettuce ib 
Cod founds broil’d with gravy 112 
A forced cabbage ib 
Stew’d red cabbage ib 
pag. 
Savoys forced and ftew’d 113 
To force cucumbers ib 
Fried faafages ib 
Collops and eg<vg 
To drefs cold fowl or pigeon. 
pag. 
t I! 4 
To mince veal 
To fry cold veal ib 
To tofs up cold veal white ib 
To baft cold mutton 113 
To haft mutton like venifon ib 
To make collops of cold beef ib 
To make a florentine of veal ib 
To make falamongundy 116 
Another way ib 
A third falamongundy 117 
To make little parties ib 
Petit patties for garnifting of 
diftes ib 
Ox palate baked 118 
CHAP. V, 
Of drejfmg fifh 
pag. 
FI S H-fance with lobfter 118 
To make Ihrlmp-fauce ug 
j 0 make oyfter-fauce ib 
pag; 
To make anchovy-fauce 1 
To drefs a brace of carp contents; 
C HA P. VI. 
Of foops and Iroths, 
TO make ftrong broths for 
foops or gravy 120 
Gravy for white fauce 121 
Gravy for turkey, fowl, or ra- 
goo ib 
Gravy for a fowl, when you have 
no meat or gravy ready ib 
To make mutton or veal gravy 
122 
To make llrong filh gravy ib 
To make plumb-porridge for 
Chriftmas ib 
To make ftrong broth to keep 
for ufe 123 
pag. 
P a# 
A crawfilh foop 12 2 
A good gravy foop ib 
A green peafe foop 124 
A white peafe foop 125 
Another way to make it ib 
A chefnut foop ib 
To make mutton broth 126 
Beef broth ib 
To make Scotch barley broth ib 
To make hodge-podge 127 
To make pocket foop ib 
To make portable foop 128 
Rules to be obferved in making 
foops and broths izg 
CHAP. VII, 
Of puddings. 
pag. 
AN oat pudding to bake 130 
To make a calf's foot pud- 
ding , ib 
pag. 
A fleak pudding 132 
A vermicelia pudding with mar- 
row ib 
To make a pith pudding ib 
To make a marrow pudding 131 
A boil’d fweet pudding ib 
Sweet dumplings 133 
An Oxford pudding ib 
A boiled plumb pudding ib 
A Yorklhire pudding 131 
Rules to be obferved in making 
puddings, &c. Ib CONTENTS. 
CHAP- Ylli. 
Of Pies. 
pag. 
pag. 
TO make a very fine fweet 
Jamb or veal pye 134 
To make a pretty iweet lamb or 
veal pye ib 
A favoury veal pye ib 
To make a favoury lamb or veal 
pye 13 5 
To make a calf’s foot pye ib 
To make an olive pye ib 
To feafon an egg pye 136 
To make a mutton pye ib 
A beef fteak pye ib 
A ham pye ib 
To make a pigeon pye 137 
To make a giblet pye ib 
To make a duck pye ib 
A chicken pye 138 
A Chelhire pork pye ib 
A Devonfhire fquab pye ib 
An ox-cheek pye 139 
A Shropfhire pye ib 
A Yorkfhire Chriftmas pye ib 
A goofe pye 146 
To make a venifon pafty ib 
A calf’s head pye 141 
To make a tort 142 
To make mince pies the beft way 
ib 
Tort de moy 
To make orange or lemon tarts 
ib 
To make different forts of tarts 
v ... >44 
Pafte for tarts ib 
Another pafte for tarts ib 
Puff-pafte 145 
A good cruft for great pies ib 
A itanding cruft for great pies 
ib 
A cold cruft ib 
A dripping cruft ib 
A cruft for cuftards ib 
Pafte for crackling druft 146 
CHAP. IX. 
Par a fajl-dinner, a number of good difhes, which you maj 
make ufe of for a table at any other time. 
pae. 
pag. 
APeafe foop 146 
A green peafe foop 147 
Another green peafe foop ib 
Soop meagre ib 
To make onion foop 148 
To make an eel foop ib 
To makeacrawfifh foop . ib 
To make a mufiel foop 149 C O N TENT S. 
pag. 
pag. 
To make a fcate or thornbatk 
foop 150 
To make an oyfler foop ib 
To make an almond foop ib 
To make a rice foop 15 1 
To make a barley foop ib 
To make a turnip foop ib 
To make an egg foop 1 c 2 
To make peafe porridge ib 
To make a white pot ib 
To make a rice white pot ib 
To make rice milk 153 
To make an orange fool ib 
To make a Weftminfter fool ib 
To make a goofeberry fool ib 
To make furraity 154 
To make plumb-porridge or bar- 
ley gruel ib 
Butter’d wheat ib 
Plumb gruel ib 
A flour hally-pudding ib 
An oatmeal hafty-pudding 15 5 
An excellent Tack poflet ib 
Another fack poflet ib 
A fina hafty-pudding ib 
To make hafty-fritters 156 
Fine fritters ib 
Another way ib 
Apple fritters ib 
Curd fritters I'jy 
Fritters royal ib 
Skirret fritters ib 
White fritters ib 
Water fritters I^B 
Syringed fritters ib 
Vine leaves fritters ib 
Clary fritters 15g 
Apple fraz.es ib 
Almond fraze ib 
Pancakes ib 
Fine pancakes 160 
A fecond fort of flne pancakes ib 
A third fort ib 
A fomth fort, called a quire of 
paper ' ib 
Rice pancakes 161 
To makeapupton of apples 161 
To make black caps ib 
To bake apples whole ib 
To ftew pears ib 
To ftew pears in a faucepan 162 
To flew pears purple ib 
T 5 ftew pippins whole ib 
A pretty made-di(h ib 
To make kickfhaws 163 
Pain perdu, or cream toafts ib 
falamongundy for a middle difh 
at flipper ib 
To make a tanfey 164 
Another way ib 
To make hedge-hog ib 
Another way 165 
To make pretty almond puddings 
106 
To make fried toafts ib 
To ftew a brace of carp ib 
To fry carp 167 
To bake carp ib 
To fry tench 168 
To roaft a cod’s head ib 
To boil a cod’s head 169 
To ftew cod ib 
To fricafey cod I/O 
To bake a cod’s head ib 
To boil ftirimps, cod, falmoa, 
whiting, or haddocks 171 
Or oyfter-fltuce made thns ib 
To drcis little fila ib 
To broil mackrei 172 
To broil weavers ib 
To boil turbutt ib 
To-bake turbutt ib 
To drefs a jole of pickled falmon 
173 
To broil falmon ib 
To broil mackrei whole 174 
To broil herrings ib 
To fry herrings ib 
To drefs herrings and cabbage ib 
To make water-fokey 175 
To ftew eels ' ib 
To ftew eels with broth ib contents. 
Todrefsapike <7> 
To broil haddocks, when the)' 
are in high fearon 176 
To broil codfounds ib 
To fricafey codfounds ib 
To drefs falmon au court- bouil- 
lon 177 
To drefs falmon a !a braife ib 
Salmon in cafes 178 
To drefs flat filh ib 
To drefs falc-filh ib 
To drefs lampreys 179 
To fry lampreys ib 
To pitchcock eels ib 
To fry eels ib 
To broil eels ib 
To farce eels with white fance 
1 Bo 
To drefs eels with brown fauce ib 
To roaft a piece of frelh llurgeon 
ib 
To roaft a fillet or collar of 11 ur- 
geon 181 
To boil llurgeon ib 
To crimp cod the Dutch way 182 
To ferimp fcate ib 
To fricafey Icate or thornback 
white ib 
To fricafey it brown ib 
To fricafey foals white 183 
To fricafey foals brown ib 
To boil foals 184 
T 0 make a collar of fifli in ragoo, 
to look like a breaft of veal 
collar’d ib 
To butter crabs or lobfiers 185 
1 o batter iobfters another way 
rr ib 
1 o roaft lobflers ib 
To make a fine difli of lobfters 
, . 186 
To drefs a crab ib 
I o ftevv prawns, Ihrimps, or 
crawfilh ib 
To make collops of oyfters ib 
To ftevv rauflels 187 
Another way to ftevv muftels jB7 
A third way to drefs muftels ib 
i o ftew fcoliops ib 
° ragoo oyfters 188 
i o ragoo endive ib 
To ragoo French beans 189 
i o make good bro.vn gravy ib 
To fricafey fkjrrets ib 
Chardoons fried and butter’d 
190 
Chardoons a la framage ib 
I o make a Scotch rabbit ib 
To make a Welch rabbit ib 
To make an Englilh rabbit ib 
Or do it thus ib 
Sorrel with eggs 191 
A fricafey of artichoke-bottoms 
ib 
To fry artichokes ib 
A white fricafey of muflirooms 
ib 
To make butter’d loaves ib 
Brockely and eggs 192 
Afparagus and eggs ib 
Brockely in failad ib 
To make potatoe cakes ib 
A pudding made thus 193 
To make potatoes like a collar of 
veal or mutton ib 
To broil potatoes ib 
To fry potatoes ib 
Malhed potatoes ib 
To gril Ihrimps ib 
Butter’d Ihrimps 194 
To drefs fpinach ib 
Stew’d fpinach and eggs ib 
To boll fpinach, when you have 
no room on the fire to do it by 
itfelf _ 194 
Afparagus forced in French rolls 
195 
To make oyfter loaves ib 
To ftevv parfnips ib 
To mafh parfnips ib 
To ftew cucumbers ib 
Pa£* 
To ragoo French beans 196 CONTENTS. 
Pag. 
_ pag. 
To make a third orange pudding 
A ragoo of beans with a force 
196 
Or this way, beans ragoo’d with 
a cabbage 197 
Beans ragoo'd with parfnips ib 
Beans ragoo’d with potatoes ib 
To ragoo celery 198 
To ragoo mtiflirooms ib 
A pretty di(h of eggs ib 
Eggs a la tripe 199 
A fricafey of eggs ib 
A ragoo of eggs ib 
To broil eggs 200 
To drefs eggs with bread ib 
To farce eggs ib 
Eggs with lettuce ib 
rl 0 fry eggs as round as balls 
201 
To make an egg as big as twenty 
ib 
To make a grand difh of eggs 
ib 
To make a pretty diflt of whites 
of eggs 202 
To drefs beans in ragoo ib 
An amulet of beans 203 
To make a bean tanfey ib 
To make a water tanfey ib 
Peafe Francoife ib 
Green peafe with cream 204 
A farce meagre cabbage ib 
To farce cucumbers 205 
To flew cucumbers ib 
Fried celery ib 
Celery with cream 206 
Cauliflowers fried ib 
To make an oatmeal pudding 
ib 
To make a poratoe pudding ib 
To make a fecond potatoe pud- 
ding 20 7 
208 
To make a fourth orange pud- 
ding ib 
To make a lemon pudding ib 
To make an almond pudding ib 
To boil an almond pudding 209 
To make a fegoe pudding ib 
To make a millet pudding ib 
To make a carrot pudding ib 
A fecond carrot pudding 210 
To make a cowflip pudding ib 
To make a quince, apricot, or 
white pear-plumb pudding ib 
To make a pearl barley pudding 
ib 
To make a French barley pud- 
ding 211 
To make an apple pudding ib 
To make an Italian pudding ib 
To make a rice pudding ib 
A fecond rice pudding 212 
A third rice pudding ib 
To boil acuftard pudding ib 
To make a flour pudding ib 
To make a batter pudding 213 
To make a batter pudding with- 
out eggs ib 
To make a grateful pudding ib 
A bread pudding ib 
To make a fine bread pudding 
214 
To make an ordinary bread pud- 
ding ib 
To make a baked bread pudding 
ib 
To make a boiled loaf 215 
To make a chefnut pudding ib 
To make a fine plain baked pud- 
ding ( ib 
To make a pretty little cheefe- 
curd pudding ib 
To make an apricot pudding 
216 
To make the Ipfvvich almond 
pudding ib 
To make a third fort of potatoe 
pudding ib 
To make an orange pudding • ib 
rio make a fecond fort of orange 
pudding, ib CONTENTS; 
pag. 
To make a vermicella pudding 
216 
pag* 
A florendine of oranges or apples 
222 
Puddings for little diflres 217 
To make a fvveet meat pudding 
ib 
To make a fine plain pudding ib 
To make a ratafia pudding 218 
To make a bread and butter pud- 
ing - ib 
To make a boiled rice pudding 
ib 
To make a cheap rice pudding 
ib 
To make a cheap plain rice pud- 
ding 219 
To make a cheap baked rice pud- 
ding ib 
To make a fpinach pudding ib 
To make a quaking pudding ib 
To make a cream pudding ib 
To make a prune pudding ib 
To make a fpoonful pudding ib 
To make an apple pudding ib 
To makeyeaft dumplingf 221 
To make Norfolk dumpling ib 
To make hard dumplings 220 
Another way to make hard dump- 
ings ib 
To make apple dumplings 222 
Another way to make appledump- 
ing* ib 
To make a cheefe-curd florendine 
ib 
223 
To make an artichoke pye ib 
To make a fweet egg pye ib 
To make a potatoe pye 224 
To make an onion pye ib 
To make an orangeade pye ib 
To make a Ikirret pye ib 
o make an apple pye 22c 
o make a cherry pye io 
To make a falt-fifh pye ib 
To make a carp pye 22£ 
To make 3 foal pye jb 
To make an eel pye 22^ 
To make a flounder pye ib 
To make a herring pye ib 
To make a falmon pye ib 
To make a lobfter pye 228 
To make a muflel pye ib 
To make Lent mince pyes ib 
To collar falmon ib 
To collar eels 229 
To pickle or bake herrings ib 
To pickle or bake mackrel to 
keep all the year ib 
To foufe mackrel 230 
To pot a lobller "ib 
To pot eels 231 
To pot lampreys ib 
To pot chars ib 
To pot a pike ib 
To pot falmon 232 
Another way to pot falmon ib CONTENTS, 
CHAP. X. 
Directions for the ftck. 
Pag- 
TO make mutton broth 233 
To boil a fcraig of veal 
ib 
To make beef or mutton broth 
pag. 
To make panado 237 
To boil fego ib 
To boil falup ib 
To make ifinglafs jelly 238 
To make the pectoral drink ib 
To make butter’d water, or what 
the Germans call egg loop, 
and are very fond of it for fiup- 
per. You have it in the chap- 
ter for Lent. Ib 
To make Led water ib 
To make bread foop for the Tick 
for very weak people, who take 
but little nounihment ib 
To make beef drink, which is 
ordered for weak people 234 
To make pork broth ib 
To boil a chicken ib 
To ‘oil pigeons 235 
To boil a partridge, or any other 
wild fowl ib 
To boil a plaice or flounder ib 
To mince veal, or chicken for the 
Ib 
To make artificial a fifes milk 239 
Cows milk next to afifes milk done 
fick or weak people ib 
To pul! a chicken for the fick 
236 
T0 make chicken broth ib 
rio make chicken water ib 
rio make white caudle ib 
To make brown caudle 237 
To make w'ater gruel ib 
thus ib 
To make a good drink ib 
To make barley water ib 
To make fage drink ib 
To make it for a child ib 
Liquor for a child that has the 
thrufh 240 
To boil comfrey roots ib 
C H A P. XL 
For captains of /hips. 
Pag- 
r'T"'o make catchup to keep 
A twenty years 240 
To make fifa-fauce to keep the 
v, hole year 241 
pa-g. 
To pot dripping, to fry fift, meat 
or &c. 241 
To pickle muflirooms for the fea 
ib contents. 
To make mufhroom powder 
242 
To keep mufhrooms without 
pickle it> 
To keep artichoke bottoms dry 
ib 
To fry artichoke bottoms ib 
To fa goo at lichoke bottoms ib 
To fricafey artichoke bottoms 
243 
To drefs fifh ib 
To bake fifh ib 
To make a gravy foop ib 
To make a peafe foop ib 
To make pork pudding, or beef, 
&c. 244 
pag. 
To make a rice pudding 244 
To make a fuet pudding 243 
A bvcr pudding boil’d ib 
To make an oatmeal pudding 
ib 
To bake an oatmeal pudding ib 
A rice pudding baked ib 
To make a peafe pudding 24.6 
To make a harrico of French 
beans j*D 
To make a fowl pye ib 
To make a Chelhire pork pye 
for fea _ 247 
To make Tea venifon ifr 
To make dumplings when you 
have white bread 248 
CHAP. XII. 
Of hogs puddings, fauftges, &c. 
pag. 
'’T’O make almond hogs-pud- 
i dings 248 
Another way 249 
A third way ib 
To make hogs puddings with 
pag. 
To make black puddings 249 
To make line faufages 250 
To make common faufages 
*s* 
To make Bolognia faufages 
ib 
currants ib 
CHAP. XIII. 
To p°t and make hams, &c. 
pag. 
A fine way to pot a tongue 
T~ . PaK* 
k) pot pigeons, or fowls 
251 
To pot a cold tongue, beef, or 
venifon 252 
To pot venifon ib 
To pot tongues ib 
253 
To pot beef like venifon ib 
To pot Cheihire cheefe 254 
To collar a breaft of veal, or pig 
ib CONTENTS. 
Pag- 
To collar beef 2 54 
Another way to feafbn a collar of 
beef 255 
To collar falmon ib 
To make Dutch beef ib 
To make ftiam brawn 2 56 
To foufe a turkey in imitation 
of fturgeon ib 
To pickle pork ib 
A pickle for pork which is to be 
eat Toon 25 7* 
To make veal hams ib 
To make beef hams ib 
To make mutton hams 258 
To make pork hams ib 
To make bacon 259 
To rave potted birds, that begin 
' to be bad ib 
To pickle mackrel, called ca- 
-1 \each ’ it> 
CHAP. XiV. 
Of f idling. 
p air. 
TO pickle walnuts green 260 
To pickle walnuts white 
To pickle walnuts black 261 
To pickle gerkins ?6z 
To pickle large cucumbers in 
flices ib 
To pickle afparagus 263 
To pickle peaches ib 
To pickle raddifh ppds 264 
To pickle French be ans ib 
7’o pickle cauliflowers ib 
To pickle beet root 265 
To pickle white plurpbs j ib 
To pickle ne&arines and apricots 
I i .. . I ib 
pag. 
To pickle red currants 267 
To pickle fennel * ib 
To pickle grapes ib 
To pickle barberries 268 
To pickle red cabbage ib 
To pickle golden pippins ib 
To pickle fterti'on buds and limes; 
you pick them off the lime- 
trees in the' fummer 269 
To pickle cyders, cockles, and 
muffels • • ’ ib 
To pickle young fuckers, or 
young artichokes before the 
leaves are hard ib 
To pickle artichoke - bottoms 
To pickle onions ib 
To pickle lemons 266 
To pickle mufhrooms white ib 
To make pickle for mufhrooms ib 
10 pickle codlings * 26j 
2JO 
To pickle famphiie ib 
Elder roots in imitation of bairi- 
. boo ib 
Rules to be obferved in pickling 
* : 271 CONTENTS. 
CHAP* XV. Of making cakes, &c. 
pag. 
TO make a rich cake 271 
To ice a great cake 272 
To make a pound cake jb 
To make a cheap feed cake ib 
To make a batter cake ib 
To make ginger-bread cakes 273 
To make a fine feed or faffron 
cake 
To make a rich feed cake, call’d 
the nun’s cake ib 
To make pepper cakes 274 
To make Portugal cakes ib 
To make a pretty cake ib 
pag. 
To make ginger-bread 274 
To make little fine cakes 275 
Another fort of little cakes ib 
To make drop bifcuits ib 
To make common bifcuits ib 
To make French bifcuits 276 
To make mackeroons ib 
To make Shrevcfbury cakes ib 
[ o make Madl ng cakes ib 
1 o make Lgh wigs 277 
To make very good wigs ib 
To make buns jl> 
To make little plumb cakes 278 
CHAP. XVI. 
Of cheefecakes, creams, jellies, whipt fyllahuhs, &c. 
pag. 
TO make fine cheefecakes 278 
To make lemon cheefe- 
cakes 279 
A fecond fort of lemon cheefe- 
cakes ib 
To make almond cheeLcakes ib. 
To make fairy butter 280 
Almond cuftards ib 
Baked cuftards ib 
Plain cuftards ib 
Orange butter ib 
Steeple cream 281 
Lemon cream ib 
A lecond lemon cream ib 
Jelly of cream 282 
Orange cream ib 
Goofeberry cream ib 
Barley cream ib 
Blanch’d cream 283 
Almond cream ib 
A fine cream ib 
Pa2> 
Ratafia cream 283 
Whipt cream 284 
Whipt fyllabubs ib 
Everlafiing fyllabubs ib 
To make a trifle 285 
To make hartfhorn jelly ib 
Ribband jelly ib 
Calves feet jelly 286 
Currant jelly ib 
Rafpberry giam ib 
To make hartfhorn flummery 
287 
A fecond way to make hartfhorn 
flummery ib 
Oatmeal flummery ib 
To make a fine fyllabab 288 
To make a hedge-hog ib 
French flummery 289 
A butter’d tort ib 
Moonfhine ib 
T he floating ifland 290 CONT'ENTS. 
CHAP. XVII. 
Of mads wines. Inwing, French bread, muffins, tfV. 
pag. 
TO make raifin wine 291 
Elder wine ib 
Orange wine ib 
Orange wine with raifins ib 
To make elder-flower wine, very 
like Froritiniac 292 
Goofeberry wine ib 
Currant wine , ib 
Cherry wine 293 
Birch wine ib 
Quince wine ib 
Cowflip or clary wine 294 
Turnip wine ib 
Rafpberry wine ib 
Rules lor brewing 295 
pag. 
The beft thing for rope beer 296 
When a barrel of beer is turn’d 
four 297 
To make white bread after the 
London way ib 
French bread ib 
Muffins and oatcakes 298 
A receipt for making bread with- 
out barm, by the help of a 
leaven 2gq 
A method to prc > 0 a large 
flock of yeafl, which will keep 
and be of ufe for feverai 
months, either to make bread 
or cakes 300 
CHAP. XVlll 
Jarring cherries, and preserves, 
, PaS- 
TO jar cherries, lady North’s 
way 300 
To dry cherries 301 
pag. 
Syrup of peach blofToms 304 
Syrup of quinces ib 
To preferve apricots ib 
To preferve damfons whole 
3°5 
To candy any fort of flowers ib 
To preferve goofeberries W'hole, 
without Honing ib 
To preferve white walnuts 306 
To preferve walnuts green ib 
To preferve the large green 
plumbs 3 07 
A nice way to preferve peaches 
ib 
A fecond way to preferve peaches 
ib 
To make quince cakes _ ib 
To preferve cherries with the 
leaves and ftalks green ib 
To make orange marmalade ib 
White marmalade ib 
To preferve oranges whole 302 
To make red marmalade ib 
Red quinces whole 303 
Jelly for the quinces ib 
To malee conferva of red rofes, 
or any other flowers ib 
Conferve of hips ib 
To make fyrup of rofes ib 
Syrup of citron 304 
Syrup of dove gilliflowers ib CONTENTS. 
CHAP. XIX. 
7o make anchovies, vermicella, catchup, vinegar; /a 
artichokes, French beans, &c. 
pag. 
TO make anchovies 308 
To pickle fmelts, where 
you have plenty ib 
To make vermicella ib 
To make catchup ib 
Another way to make catchup 
309 
Artichokes to keep all the year ib 
To keep French beans all the 
year 310 
To keep green peas till Chriftraas 
ib 
Another way to preferve green 
peas ib 
pag. 
To keep green goofeberries till 
Chriftrnas 310 
To keep red goofeberries 311 
1 o keep walnuts ail the year 
ib 
To keep lemons ib 
1 o keep white bullice, pear- 
plumbs, or damfons, &c. for 
tarts or pies ib 
To make vinegar 312 
To fry fmelts 313 
To roaft a pound of butter ib 
To raife a fallad in two hours at 
the fire ib 
CHAP. XX. 
Of dif tiling* 
pag. pag. 
TO diftil walnut water 313 Hyfierical water 314. 
How to ufe this ordinary To diftil red role buds ib 
ib To make plague water 315 
1 o make treacle water 314 To make iurfeit- water ib 
Black cherry water ib To make milk-water 316 
CHAP. XXI. 
How to market, and the feafons of the year for butchers 
meaty poultry, fifty herbs, roots, &c. and fruit. 
A Bullock P3 fs 
A ftieep 17 
A calf ifa 
Houle lamb ib 
A hog ib 
A bacon hog 3 18 
To chafe batcher’s meat ib 
pag. 
How to chufe brawn, venifon, 
Weftphaha hams, &c. 319 
How to chufe poultry 321 
Filh in feafon, Candlemas cuar- 
ter 322 
Midfummer quarter ib 
Michaelmas quarter ib CONTENTS 
pag. 
Chnltmas quarter 324 
How to chufe fifti ib 
January fruits which are yet laft- 
ing 325 
February fruits which are yet Jail- 
ing ib 
March fruits which are yet lad- 
ing ib 
April fruits which are yet lading 
326 
May, the produft of the kitchen 
and fruit garden this month ib 
June, the produdl of the kitchen 
and fruit garden ib 
pag, 
July, the produft of the kitchen 
and fruit garden 326 
Auguft, the produft of the kit- 
chen and fruit garden 327 
September, the produft of the 
kitchen and fruit garden ib 
O&ober, the product of the kit- 
chen and fruit garden ib 
November, the produft of the 
kitchen and fruit garden 328 
December, the produft of the 
kitchen and fruit garden ib 
CHAP. XXII. 
. PaS* pag. 
A Certain cure for the bite of How to keep clear from bugs 
a mad dog _ 328 329 
Another cure for the bite of a An effectual way to clear the bed- 
mad dog 329 fteadofbuggs 330 
A receipt againd the plague ib Diredions for the houfe maid ib 
ADDITIONS. 
pag. 
TO drefs a turtle the Weft- 
India way 331 
To make ice-cream 332 
A turkey, &c. in jelly 333 
To make citron ib 
To candy cherries or green gages 
pag. 
To take ironmolds out of linen 
334 
To make India pickle ib 
To make Englifh catchup ib 
To prevent the infedion among 
horned cattle ib CONTENTS 
O F T H E 
appendix. 
OBfervations on prefer ving 
fait meat, fo as to keep it 
mellow and fine for three or 
four months; and to preferve 
potted butter 339 
To drefs a mock turtle 340 
To flew a buttock of beef ib 
To ftew green peas the Jews way 
341 
To drefs haddocks after the Spa- 
nifh way ib 
Minced haddocks after the Dutch 
pag. 
Carrots and French beans dreffed 
the Dutch way 343 
Beans dreffed the German way 
ib 
Artichoke-fuckers dreffed the Spa- 
niih way 344 
To dry pears without fugar ib 
To dry lettuce-ftalks, artichoke- 
ftalks, or cabbage-(talks ib 
Artichokes pieferved the Spanilh 
way 
To make almond rice 345 
To make fliam chocolate ib 
Marmalade of eggs the Jews way 
ib 
way ib 
To drefs haddocks tho Jews way 
ib 
A Spanilh peas foop 342 
■F° make onion foop the Spanilh 
way ib 
Mt’k foop the Dutch way ib 
Filh pafties the Italian way ib 
Afparagus the spanilh way 343 
Red cabbage dreffed after the 
Dutch way, good for a cold 
in the bread ib 
A cake, thft Spanilh way 346 
A cake another way ib 
To dry plumbs ib 
To make fugar of pearl ib 
To make fruit-wafers of codlings, 
&c. > 347 
To make white wafers ib 
To make brown wafers ib 
How to dry peaches ib 
How to make almond knots ib 
Cauliflowers dreflsd the Spaniili CONTENT S.~ 
m r . Pag- 
To prelerve apricots 348 
How to rake almond milk for a 
pag; 
To make orange loaves 356 
To make a lemon tower of pud- 
walk ib 
How to make goofeberry wafers 
ib 
How to make the thin apricot 
chips _ 349 
How to make little French bif- 
ding ib 
How to make the clear lemon 
cream 3 $ 7 
How to make chocolate ib 
Another way to make chocolate 
ib 
Cheefe-cakes without currants 
cuits ib 
How to preferve pippins in jelly 
ib 
How to make blackberry wine 
Ib 
How to preferve white pear 
plumbs 358 
To preferve currants ib 
To preferve rafpberries ib 
To make bifcuit bread 339 
To candy angelica ib 
To preferve cherries ib 
To dry pear plumbs ib 
To candy caffia 360 
To make carraway cakes ib 
To preferve pippins in ilices, 361 
To make lack-cream like butter 
ib 
Barley cream ib 
d o make almond butter ib 
i 33° 
The bed: way to make raifia 
wine • ' ib 
How to preferve white quinces 
whole 331 
How so make orange wafers ib 
How to make orange cakes ib 
How to make white cakes, like 
china dirties 332 
To make a- lemoned honey-comb 
ib 
How to dry cherries ib 
How to make fine almond-cakes 
353 
How to make Uxbridge-cakes 
' ib 
How to make mead ib 
To make marmalade of cherries 
ib 
To dry damofins 333 
Marmalade of quince white 354 
To preferve apricots or plumbs 
green jb 
To preferve cherries ib 
To preferve barberries 335 
How to make vviggs ib 
To make fruit-waterS; codlings 
or plumbs do bed ib 
How to make marmalade of 
r i°ianBe3 ib 
To make cracknels 336 
To make fugar cakes 362 
Sugar cakes another way ib 
To make clouted cream ib 
Quince cream ib 
Citron ere.4m 363 
Cream of apples, quince, goofe- 
berries, prunes, or rafpberries 
ib 
Sugar-loaf cream 363 
Conferve of rods boil’d 364 
How to make orange bifeuits 
ib 
Flow to make yellow varnifh 
365 
How to make a pretty varniih 
to colour little bafkets, bowls, 
or any board where nothing 
hot is fet on ib CONTENTS, 
pag. 
How to clean sold or filver lace 
365 
How to make fweet powder for 
cloaths _ 3^6 
To' clean white fattins, .flower’d 
filks, with gold and filver in 
them ib 
’j'o keep arms, iron or fleel from 
railing ib 
The Jews way to pickle beef, 
which will go good to the 
Weft-Indies, and keep a year 
good in the pickle, and with 
care, will go to the Eaft In- 
dies ib 
pag, 
To pickle the fine purple cab- 
bage, fo much admired at the 
great tables 371 
To make the pickle 372 
1 o raife mufhrooms ib 
The flag’s heart water ib 
To make angelica water 373 
I o make milk water ib 
To make flip-coat cheefe ib 
1 o make brick-back cheefe. It 
muft be made in September 
374 
To make cordial poppy water 
ib 
To make white mead ib 
To make brown pottage ib 
To make white barley pottage 
with a large chicken in the 
middle 375 
Englifh Jews puddings; an ex- 
cellent difh for fix or fevea 
How to make cyder 367 
For fining cyder ib 
To make chouder, a fea-difh 
368 
To clarify fugar after the Spanifh 
way ib 
To make Spanifh fritters ib 
To fiicafey pigeons the Italian 
„ Tay 369 
Pickled beef for prefent ufe ib 
Eeef fteaks after the French way 
ib 
A capon done after the French 
people, for the expence of fix- 
pence ib 
To make a Scotch haggafs 376 
To make four crout ib 
To keep green peas, beans, See, 
and fruit, frefli and good till 
Chriftmas ib 
To make paco-lilla, or India 
pickle, the fame the mangos 
come over in 3 77 
To preferve cucumbers equal 
with any India fweet-meat 
373 
The Jews way of preferving 
falmon, and ail forts of fi£h 
ib 
To preferve tripe to go to the 
Eaft-Indies 379 
The manner of dreifing various 
forts of dried fiih ; as flock-fifn, 
cod, falmon, whitings. See,. 
Ib 
way ib 
To make Hamburgh fitufages 370 
Saufages after the German way 
ib 
A turkey fluff’d after the Ham- 
burgh way ib 
Chickens drefs’d the French way 
a 
A calf’s head drefs’d after the 
_ Dutch way 371 
Chickens and turkies drefs’d after 
the Dutch way ib 
x make a fi icafey of calves 
-tet_ ai*d chaldron, after the 
Italian way jb 
To make a cropaden, a Scotch 
difh, fee. Ib 
The way of curing mackrel 381 
10 diefs cured mackrel ib CONTENTS. 
pa g. 
Calves feet fiew’d 381 
To pickle a buttock of beef 382 
To make a fine bitter ib 
Ah approved method pra&ifed by 
Mrs. Dukely, the Queen’s tyre 
woman, to preferve hair, and 
make it grow thick ib 
pa gl 
A powder for the heartburn 383 
A fine lip-falve ib 
To make Carolina fnow-balls 
ib 
A Carolina rice-pudding ib 
To diftil treade-water, lady Mon- 
mouth’s way 384 THE 
ART of COOKERY, 
MADE 
PLAIN and EASY. 
CHAP. I. 
Of Roasting, Boiling, &c. 
THAT profefled cooks will find fault with touching upon 
a branch of cookery which they never thought worth 
their notice, is what I expe£l: however, this I know, 
it is the moll necefiary part of it; and few fervants there are, 
that know how to roaft and boil to perfection. 
I do not pretend to teach profelTed cooks, but my defign is to 
inftruel the ignorant and unlearned (which will hkewife be of 
gr sat ufe in all private families) and in fo plain and full a man- 
ner, that the moll illiterate and ignorant perfon, who can but 
read, will know how to do every thing in cookery well. 
I fhah firft begin with roaft and boiled of all forts, and rcuft 
defire the cook to order her fire according to what (he is to 
drefs; if any thing very little or thin, then a pretty little brilk 
fixe, that it may be done quick and nice; if a very large joint, 
then be fure a good fire be laid to cake. Let it be clear at the 
bottom; and when your meat is half done? move thedripp'ng- 2 
The Art of Cookery, 
pan and fpit a little from the fire, and ftir up a good brifk fire 5 
for according to the goodnefs of your fire, your meat will be 
done fooner or later. 
BEEF. 
IF beef, be fure to paper the top, and bade it Well all the 
time it is reading, and throw a handful of fait on it. When 
you fee the frtioke draw to the fire, it is near enough; then 
take off the paper, bafte it well, and drudge it with a little flour 
to make a fine froth. Neve- fait your roaft meat before you 
lay it to the fire, for that draws out all the gravy. It you 
would keep it a few days before you drefs it, dry it very well 
with a clean cloth, then flour it all over, and hang it where the 
air will come to it; but be fure always to mind that there is no 
damp place about it, if there is you muft dry ir well with a 
doth. Take up your meat, and garnifti your difli with nothing 
but horfe-raddifti. 
MUTTO N and L A M B. 
A S to roafting of mutton'; the loin, the faddle of mutton 
(which is the two loins) and the chine (which iswhe t'vo necks) 
muft be done as the beef above. But ail other forts of mutton* 
and lamb muft be roafted with a quick clear fire, and without 
paper; bafte it when you lay it down, and juft before you take 
it up, drudge it with a little flour ; but be fure not to ufe too 
much, for that takes away all the fine tafte of the meat. Some 
chufe to fkin a loin of mutton, and roaft it brown without 
paper: but that you may do juft as you pleafe, but be fure al- 
ways to take the fkin off a breaft of mutton. 
V E A L. 
AS to veal, you muft be careful to roaft it of a ftne brown ; 
if a large joint, a very good fire ; if a fmall joint, a pretty little 
brifk fire : if a fillet or loin, be fure to paper the fat, that you 
lofe as little of that as poflible. Lay it fome diftance from the 
fire till it is foaked, then lay it near the fire. When you lay 
it down, bafte it well with good butter; and when it is near 
enough, bafte it again, and drudge it with a little flour. The 
breaft you muft roaft with the caul on till it is enough ; and 
fkewer the fweetbread on the "backfide of the breaft. When it 
is nigh enough, take off the caul, bafte it, and drudge it with 
a little flour. made Plain and Eajy, 
PORK. 
I ORK muA be well done, or it is apt to furfeit. When you 
S’Oaft a loin, tab£ a fliarp pen-knife an ! cut the fkin acrofs, to 
*fta,ke the crackling eat the better. Jne chine you mult not 
cut at all. The beft way to'roaft a leg, js firft t0 p3!boii it, 
then fkin it and roaft it; bafte it with butter, then take a little 
fage, Aired it fine, a little pepper and fait, a little nutmeg, and 
a few crumbs of bread ; throw thefe over it all the time it is 
roafting, then have a little drawn gravy to put in thedifii with 
the crumbs that drop from it. Some love the knuckle fluffed 
with onion and fage (bred fmall, v/irh a little pepper and fait 
gravy and apple-fauce to it. This they call a mode goofe! 
The Ipring, or hand of pork, if very young, roafted like a pig, 
eats very well, otherwife it is better boiled. The fparerib fhouki 
be bailed with a little bit of butter, a very little dull: of flour, 
and feme fage Aired Imall; but we never make any fauce to it 
ut apple-fauce. The beft way to dtefs pork grifkins is to roaft 
them, bafte them with a little butter and crumbs of bread, 
° pe^er and ew eat any thing with thefe 
SPIT your pig and lay it to the fire, which muft be a very 
go °*ie at each end, or hang a flat iron in the middle of the 
yate. Betore you lay your pig down, rake a little fiige Aired 
? r,a Ple^e of butter as big as a walnut, and a little pepper 
thp fl<’ ’ P'K ,t^em lnCo P!o and fgw it up with coarfe thread, 
en flour it all over very well, and keep flouring it till the eyes 
SvT\°r y°u fand th/ crackling bard. Be fure to all the 
that comes out of it, which you muft do by fetting bafons 
the,^nS U<l er. fdse p,S *n dripping-pan, as Toon as you find 
un °fSlns to run- vv'hen the pig is enough, ftir the fire 
nf ’• ta^e a coarie c °th, with about a quarter of a pound 
crifo anVH'1’ rub the a5l over ti!! the crackling is quite 
knife cut offrt!* u VP’ ,Lfy i£ in >’our difh’ and w‘th a (harp 
di-aw out the f ! heo’ a!ld then cut the P'S in two> before you 
end -rnd cut th * VU£-tbe ears tbe bead and lav at each 
nd, ano cu the under-jaw m two and lay on each fide: melt 
feme gooa butter, take the gyavy you laved and put into it, 
boiU, and pour it mto the d,(h with the brains bruifed fine, and 
thc %e together, and then fend it to table. 
To roaft a pig. fhe Art of Cookery, 
Different forts of fauce for a pig. 
NOW you are to obferve there are feveral ways of making 
fauce for a pig. Some don’t love any fage in the pig, only a 
cruft of bread; but then you (hould have a little dried fage 
rubbed and mixed with the gravy and butter. Some love bread- 
fauce in a bafon; made thus: take a pint of water, putin a 
good piece of crumb of bread, a blade of mace, and a little 
whole pepper; boi! it for about five or fix minutes, and then 
pour the water off: take out the fpice, and beat up the bread 
with a good piece of butter. Some love a few currants boiled 
in it, a glafs of wine, and a little fugar; but that you muft do juft 
as you like it. Others take half a pint of good beef gravy, and 
the gravy which comes out of the pig, with a piece of butter 
rolled in flour, two fpoonfuls of catchup, and boil them all to- 
gether; then take the brains of the pig and bruife them fine, 
with two eggs boiled hard and chopped ; put all thefe together, 
with the fage in the pig, and pour into your difh. It is a very 
good fauce. When you have not gravy enough comes out of 
your pig with the butter for fauce, take about half a pint of 
veal gravy and add to it: or flew the petty-toes, and take as 
much of that liquor as will do for fauce, mixed with th» 
other. 
To roaft the hind-quarter of pig, lamh faff ion. 
AT the time of the year when houfe-lamb is very dear, take 
the hind quarter of a large pig ; take off the fkin and roaft it, 
and it will eat like lamb with mint-fauce, or with a fallad, or 
Seville orange* Half an hour will roaft it* 
T'o hake a pig. 
IF you fiiould be In a place where you cannot roaft a pig, lay 
it in a difli, flour it all over well, and rub it over with butter: 
butter the difil you lay it in, and put it into an oven. When 
it is enough draw it out of the oven’s mouth, and rub it over 
with a buttery cloth; then put it into the oven again till it is 
dry, take it out, a£jd lay it in a diih : cut it up, take a little 
veal gravy, and take off the fat in the difil it was baked in, 
and there will be fome good gravy at the bottom ; put that to 
it, with a little piece of butter rolled in flour; boil it up, and 
put into the difli with the brains and fage in the belly. Some 
love a pig brought whole to table, then you are only to put what 
fauce you like into the difli. made Plain and Eajy. 
5 
IN melting of butter you muft be very careful; let your fauce- 
pan be well tinned, take a fpoonful of cold water, a little dud 
of flour, and your butter cut to pieces; be fure to keep ftiak- 
ing your pan one way, for fear it Ihould oil; when it is all 
melted, let it boil, and it will be fmooth and fine. A filver 
pan is heft, if you have one. 
To melt butter. 
To roaft gecfe, turkies, &c. 
WHEN you roaft a goofe, turky, or fowls of any fort, take 
care to finge them with a piece of white paper, and bafte them 
with a piece of butter; drudge them with a little flour, and 
when the fmoke begins to draw to the fire, and they look 
plump, bafte them again, and drudge them with a little flour, 
and take them up. 
Sauce for a goofe. 
FO R a goofe make a little good gravy, and put it into a 
bafon by itfelt, and fome apple-fauce in another. 
Sauce for a turky. 
F O R a turky good gravy in the difli, and either bread or 
onion-fauce in a bafon. 
Sauce for fowls. 
TO fowls you fliould put good gravy in the difti, and either 
bread or egg-fauce in a bafon. 
Sauce for ducks. 
FOR ducks a little gravy in the dlfti, and onion in a cup, if 
liked, ' - 
Sauce for phsafants and partridges. 
PHEASANTS and partridges fhould have gravy in the diih, 
and bread-fauce in a cup. 
LARKS, roaft them, and for fauce have crumbs of bread 5 
done thus; take a fauce-pan or ftew-pan and feme butter» 
when melted, have a good piece of crumb of bread, and rub it 
Sauce for larks. 6 
The Art of Cookery, 
in a dean doth to crumbs, then throw it into your pan ; keep 
ftirring them about till they are brown, then throw them into a 
fieve to drain, and lay them round your larks. 
Yo roof woodcocks and fnipes. 
PUT' them on a little (pit; take a round of a three-penny 
loaf and toaft it brown, then lay' it in a difh under the birds, 
bade them with a little butter, and let the traledrop on the toaft. 
When they are roafted put the toaft in the difh, lay the wood- 
cocks on it, and have about a quarter of a pint of gravy; pour 
it into a difh, and fet it over a lamp or chaffing-difh for three 
minutes, and fend them to table. You are to obferve we never 
tike any thing out of a woodcock or fnipe. 
To roafi a pigeon. 
TAKE fome parOey fhred fine, a piece of butter as big as a 
walnut, a little pepper and fait; tie the neck-end tight; tie 
a firing round the legs and rump, and faften the other end to 
the top of the chimney-piece. Bafte them with butter, and 
when they are enough lay them in the difh, and they will fwim 
with gravy. You may put them on a little Ipit, and then tie 
both ends clofe. 
T'o hroil a pigeon. 
WHEN you broil them, do them in the fame manner, and 
take care your fire is very clear, and fet your gridiron high, 
tfTat they may not burn, and have a little melted butter in a cup. 
You may fplit them, and broil them with a little pepper and 
fait; and you may roaft them only with a little parfley and but- 
ter in a difli. 
Directions for geefe and ducks. 
A S to geefe and ducks, you fhould have fome fage fhred 
fine, and a little pepper and fait, and put them into the belly ; 
but never put any thing into wild ducks. 
Tfo roaji a hare. 
TAKE your hare when it is cafed, and make a pudding; 
take a quarter of a pound of fewet, and as much crumbs of 
bread, a little parfley fhred fine, and about as much thyme as 
will lie on a fix-pence, when fhred ; an anchovy fhred fmall, a made Plain and Eajy. 
7 
very little pepper and fait, fome nutmeg, two eggs, and a little 
lemon-peel. Mix all tbefe together, and put it into the hare. 
Sew up the belly, fpit it, and lay it to the fire, which muft be a 
good one. Your dripping-pan muft be very clean and nice. Put 
in two quarts of milk and half a pound of butter into the pan : 
keep hailing it all the while it is roafting, with the butter and 
milk, till the whole is ufed, and your hare will be enough. You 
may mix the liver in the pudding, if you like it. You muft 
firft parboil it, and then chop it fine. 
Different forts of fauce for a hare. 
TAKE for fauce, a pint of cream and half a pound of 
frefil butter ; put them in a fauce-pan, and keep ftirring it with 
a fpoon till the butter is melted, and the fauce is thick; then 
take up the hare, and pour the fauce into the difti. Another 
way to make fauce for a hare, is to make good gravy, thick- 
ened with a little piece of butter rolled in flour, and pour it in- 
to your difh. You may leave the butter out, if you don’t like 
it, and have fome currant-jelly warmed in a cup, or red wine 
and fugar boiled to a (yrup ; done thus ; take half a pint of 
red wine, a quarter of a pound of fugar, and fet over a flow fire 
to fimmer tor about a quarter of an hour. You may do half the 
quantity, and put it into your fauce-boat or bafon. 
‘To broil fteaks. 
FIRS F have a very clear brifk fire ; let your gridiron be very 
clean; put it on the fire, and take a chaffing-dith with a tew 
hot coals out of the fire. Put the dith on it which is to lay 
your fteaks on, then take fine rump fteaks about half an inch 
thick; put a little pepper and fait on them, lay them on the 
gridiron, and (if you like it) take a fhalot or two, or a fine 
onion and cut it fine ; put it into your difii. Don’t turn your 
fteaks till one fide is done, then when you turn the other fide 
there will foon be fine gravy lie on the top of the Peak, which 
you muft be careful not to lofe. When the fteaks are enough, 
take them carefully off into your difh, that none of the gravy be 
loft ; then have ready a hot difh and cover, and carry them hot 
to table, with the cover on. The Art of Cookery, 
Directions concerning the fauce for fieaks. 
IF you love pickles or horfe-raddifh with fteaks, never gar- 
nifh your difh, becaufe both the garnifhing will be dry, and the 
lhakb will be cold, but lay thofe things on little plates, and 
carrv to table. The great nicety is to have them hot and full 
of gravy. 
General directions concerning broiling. 
AS to mutton and pork fteaks, you muft keep them turning 
quick on the gridiron, and have your difli ready over a chafr 
nng-difti of hot coals, and carry them to table covered hot. 
When you broil fowls or pigeons, always take care your fire is 
dear; and never bafte any thing on the gridiron, for it only 
makes it fmoked and burnt. 
General directions concerning boiling• 
AS to all forts of boiled meats, allow a quarter of an hour to 
every pound ; be fure the pot is very clean, and fkim it well, for 
t very thing will have a feum rife, and if that boils down it makes 
the meat black. All forts of frefli meat you are to put in whea 
the water boils, but fait meat when the water is cold. 
To boil a ham. 
WHEN you boil a ham, put it into a copper, if you have 
one ; let it be about three or four hours before it boils, and keep 
u well fkimmed all the time; then if it is a fmall one, one 
hour and a half will boil it, after the copper begins to boil; and, 
if a large one, two hours will do; for you are to confider the 
time it has been heating in the water, which foftens the ham, 
and makes it boil the fooner. 
To boll a tongue. 
A TONGUE, if fait, put it in the pot over night, and don’t 
let it boll till about three hours before dinner, and then boil all 
that three hours ; if frefh out of the pickle, two hours, and put 
it in when the water boils. wads Plain and Eafy. 
cTo hoil -fowls and houfe-lamb. 
FOWLS and houfe-lamb boil in a pot by themfelves, in a 
good deal of water, and if any fcucn arifes take it of*. They 
will be both Tweeter aad whiter than if boiled in a cloth. A lit- 
tle chicken will be done in fifteen minutes, a large chicken in 
twenty minutes, a good fowl in half an hour, a little turky or 
goofe in an hour, and a large turky in an hour and a half. 
Sauce for a toiled turky. 
THE beft fauce to a boiled turky is this: take a little water, 
or mutton gravy, if you have it, a blade of mace, an onion, a 
little bit of thyme, a little bit of lemon-peel, and an anchovy j 
boil all thefe together, ftrain them through a fieve, melt Tome 
butter and add to them, fry a few faufages and lay round the 
difbv Garnifh your difh with lemon. 
Sauce for a toiled goofe. 
SAUCE for a boiled goofe muft be either onions or cabbage, 
firft boiled, and then ftewed in butter for five minutes. 
Sauce for toiled ducks or rabbits. 
TO boiled ducks or rabbits, you muft pour boiled onions over 
them, which do thus; take the onions, peel them, and boil 
them in a great deal of water; (hift your water, then let them 
boil about two hours, take them up and throw them into a cul- 
lender to drain, then with a knife chop them on a board ; put 
them into a fauce-pan, juft (hake a little flour over them, put in 
alittle milk or cream, with a good piece of butter; fet them 
over the fire, and when the butter is melted they are enough, 
fiut jf yOU would have onion fauce in half an hour, take your 
onions, peel them, and cut them in thin flices, put them into 
milk and water, and when the water boils they will be done in 
twenty minutes, then throw them into a cullender to dram, and 
chop them and pat them into a fauce-pan; (hake in a httle-fh ur, 
with a little cream if you have it, and a good piece of but:er; 
ftir all together over the fire till the butter is melted, and hey 
will be very fine. This fauce is very good with roalt mutton, 
£nd it is the beft way of boiling onions.  The Art of Cookery, 
To roaft ventfon,. 
TAKE a haunch of venifon, and fpit it. Take four fheets 
of whim paper, batter them well, and roll about your venifon, 
then tie >our paper on with a fmall firing, and bafte it very well 
all the time it is roafiing If your fire is very good and brisk, 
two hours -vill Jo if; and, if a fmall haunch, an hour and a 
half. ! -cdc and ihoulder mu ft be done in the fame man- 
ner, whicii a ill t ke an hour and a Half, and when it is enough 
takeoff the paper, and drudge it wnh a little flour juft to make 
a froth y but you maft be very quick, for fear the fat fhould 
rnek. You muft not put any fauce in the difh but what comes 
out of the meat, but have fome very good gravy and put into 
your f uce-boat or bafon. You muft always have fweet fauce 
with your venifon in another bafon. If it is a large haunch, it 
will take two hours and a half. 
Different forts of fauce for venifon. 
YOU may take either of thefe fauces for venifon. Currant 
Jelly warmed; or half a pint of red wine, with a quarter of a 
pound of fugar, fimmered over a dear fire for five or fix mi- 
nutes ; or half a pint of vinegar, and a quarter of a pound of 
fugar, fimmered till it is a fyrup. 
To roaft mutt on, venifon fafhion. 
T AKE a hind-quarter of fat mutton, and cut the leg like a 
haunch ; lay it in a pan with the back-fide of it down, pour 
a bottle of red wine over it, and let it lie twenty-four hours, 
then fpit it, and bafte it with the fame liquor and butter all 
the time it is roafting at a good quick fire, and an hour and 
a half will do it. Have a little good gravy in a cup, and fweet 
fauce in another. A good fat neck of mutton eats finely done 
thus. 
To keep venifon or hares fweet; or to make them frefh when 
they ftink. 
IF your venifon be very fweet, only dry it with a cloth, and 
hang it where the air comes. If you would keep it any time, 
dry it very well with clean cloths, rub it all over with beaten 
ginger, and hang it in an airy place, and it will keep a great 
while. If it ftinksj or is mufty, take fome luke-warm water. made Plain and Eafy, 
and vvafh it clean ; then take frelh milk and water luke-warm, 
and walh it again ; then dry it in clean cloths very well, and 
rub it all over with beaten ginger, and hang it in an airy place. 
When you roaft it, you need only wipe it with a clean cloth, and 
paper it, as before-mentioned. Never do any thing elfe to veni- 
fon, for all other things fpoil your venifon, and take away the 
fine flavour, and this preserves it better than any thing you can 
do. A hare you may manage juft the lame way. 
I'o roaji a tongue or udder. 
PARBOIL it firfl, then roaft it, flick eight or ten cloves 
about it} bafle it with butter, and have feme gravy and fweet 
fauce. An udder eats very well done the lame way. 
To roaji rahhils. 
BASTE them with good butter, and drudge them with a lit- 
tle flour. Half an hour will do them, at a very quick clear fire, 
and, if they are very fmall, twenty minutes will do them. Take 
the liver, with a little hunch of parfley, and boil them, and 
then chop them very fine together. Melt fome good butter, and 
put half the liver and parfley into the butter j pour it into the 
difh, and garnifh the difh with the other half. Let your rabbits 
be done of a fine light brown. 
To roaji a rahhit hare fa fin on. 
LARD a rabbit with bacon j roaft it as you do a hare, and it 
eats very well. But then you mu ft make gravy-fauce ; but if 
you don't iard it, white-fauce. 
Turkic pheafantSy &c. may he larded. 
YOU may lard a turky or pheafant, or any thing, juft as you 
like it. 
To roaji a fowl pheafant fafhion. 
It* you (hould have but one pheafant, and want two in a difh, 
take a large full-grown fowl, keep the head on, and trufs it 
juft as you do a pheafant; iard it with bacon, but don’t lard 
the pheafant, and nobody will know it. The Art of Cookery, 
RULES to be obferved in Roasting.' 
IN the firft place, take great care the fpit be very clean; and 
be fure to clean it with nothing but fand and water. Waft it 
dean, and wipe it with a dry cloth; for oil, brick-duft, and 
fuch things, will Ipoil your meat. 
BEEF. 
TO roaft a piece of beef about ten pounds will take an hour 
and a half, at a good fire. Twenty pounds weight will take 
three hours, if it be a thick piece ; but if it be a thin piece of 
twenty pounds weight, two hours and a half will do it; and fo 
on according to the weight of your meat, more or lefs. Ob- 
ferve, in frotty weather your beef will take half an hour 
longer. 
MUTTON. 
A leg of rhutton of fix pounds will take an hour at a quick 
fire; if frofty weather an hour and a quarter; nine pounds an 
hour and a half, a leg of twelve pounds will take two hours; 
if frofty two hours and a half; a large faddle of mutton will 
take three hours, becaufe of papering it; a fmall faddle will 
take an hour and a half, and lb on, according to the fize ; a 
breaft will take half an hour at a quick fire; a neck, if large, 
an hour ; if very finall, little better than half an hour; a ftpifl- 
der much about the fame time as a leg. 
PORK. 
PORK muft be well done. To every pound allow a quarter 
of an hour : for example ; a joint of twelve pounds weight three 
hours, and fo on; if it be a thin piece of that weight, two hours 
will roaft it. 
Dir ettiom concerning beef, mutton, and pork. 
THESE three you may bafte with fine nice dripping. Be fure 
your fire be very good and brisk; but don’t lay your*meat too 
near the fire, for fear of burning or fcorching. fnade Plain and Eafy] 
VEAL takes much the fame time roafting as pork; but be 
fure to paper the fat of a loin or fillet, and bafte your veal with 
good butter. 
VEAL, 
HOUSE-LA M B. 
IF a large fore-quarter, an hour and a half; if a final! one, 
an hour. The outfxde mud be papered, bailed with good but- 
ter, and you muft have a very quick fire. If a about three 
quarters of an hour ; a neck, a breaft or flioulder, three quar- 
ters of an hour; if very fmall, half an hour will do. 
A P I G. 
IF juft killed an hour ; if killed the day before, an hour and 
a quarter; if a very large one, an hour and a half. But the 
beft way to judge, is when the eyes drop out, and the skin Is 
grown very hard ; then you muft rub it with a coarfe cloth, 
v/ith a good piece of butter rolled in it, till the crackling is crifp 
and of a fine light brown. 
YOL muft have a quick fire. If it be a fmall hare, put 
three pints of milk and half a pound offrefti butter in thedrip- 
ping-pan, which muft be very clean and nice; if a large one, 
two quarts of milk and half a pound of frefh butter. You muft: 
oafte your hare well with this all the time it is roafting ; and 
when the hare has foaked up all the butter and milk it will be 
enough. 
A HARE. 
A T U R K T. 
A middling turky will take an hour; a very large one, an 
hour and a quarter; a fmall one, three quarters of an hour, 
iou muft paper the breaft till it is near done enough, then 
ta.ke the paper off and froth it up. Your fire muft be very 
O * 
OBSERVE the fame rules. 
A GOOSE. 2fhe An of Cookery, 
FOWLS- 
A large fowl, three quarters of an hour; a middling one, half 
an hour; very fmall chickens, twenty minutes. Your fire mull 
be very quick and clear when you lay them down. 
TAME DUCKS. 
OBSERVE the fame rules. 
WILD DUCKS. 
TEN minutes at a very quick fire will do them j but if you 
love them well done, a quarter of an hour. 
TEAL, WIGE 0 N7 
OBSERVE the fame rules. 
WO OD C 0 C K S, SNIPES, and PAR 
TRID G E S 
THEY will take twenty minutes. 
PIGEONS and LARKS. 
THEY will take fifteen minutes. 
Directions concerning poultry. 
IF your fire is not very quick and clear when you lay your 
poultry down to roaft, it will not eat near fo fweet, or look fo 
beautiful to the eye. 
To keep meat hot. 
THE beft way to keep meat hot, if it be done before your 
company is ready, is to fet the dilh over a pan of boiling wa- 
ter ; cover the diflr with a deep cover fo as not to touch the 
meat, and throw a cloth over all. Thus you may keep your 
meat hot a long time, and it is better than over roafting and 
fpoiling the meat. rl he fleam of the water keeps the meat hot, 
and don’t draw the sravy out, or dry it up j whereas if you fet a made Plain and Eajyl 
tll£h of meat any time over a chaffing-difti of coals, it will dry 
up all the gravy, and fpoil the meat. 
To drefs Greens, Roots, &c. 
ALWAYS be very careful that your greens be nicely picked 
and wafhed. You fhould lay them in a clean pan, for fear of 
fand or duft, which is apt to hang round wooden veffels. Boil 
all your greens in a copper _ fauce-pan by themfelves, with a 
great quantity of water. Boil no meat with them, for that dis- 
colours them. Ufe no iron pans, 6zc, for they are not proper, 
but let them be copper, brafs, or Silver. 
'To drefs fpinach. 
PICK it very clean, and walh it in five or fix waters; put It 
in a fauce-pan that will juft hold it, throw a little fait over it, 
and cover the pan clofe. Don’t put any water in, but fhake 
the pan often. You muft put your fauce pan on a clear quick 
fire. As loon as you find the greens are fhrunk and fallen to the 
bottom, and that the liquor which comes out of them boils up, 
they are enough. Throw them into a clean fieve to drain, ahd 
juft give them a little fqueeze. Lay them in a plate, and never 
put any butter on it, but put it in a cup. 
To drefs cabbages 9 &c. 
CABBAGE, and all forts of young fprouts, muft be boiled in 
a great deal of water. When the (talks are tender, or fall to 
the bottom, they are enough 5 then take them off, before they 
lofe their colour- Always throw fait in your water before you 
put your greens in. Young fprouts you fend to table juft as 
they are, but cabbage is beft chopped and put into a fauce-pan 
with a good piece of butter, ftirring it for about five or fix mi- 
nutes, till the butter is all melted, and then fend it to table. 
LET them be fcraped very clean, and when they are enough 
rub them in a clean cloth, then flice them into a plate, and pout 
fome melted butter over them. If they are youn» fpring car- 
rots, half an hour will boil them ; if large, an hour j but old 
Sandwich carrots will take two hours. 
To drefs carrots.  The Art of Cookeryt 
To drefs turnips. 
THEY eat beft boiled in the pot, and when enough take' 
them out and put them in a pan and mafh them with butter 
and a little fait, and fend them to table. But you may do them 
thus: pare your turnips, and cut them into dice, as big as the 
top of one’s finger; put them into a clean fauce-pan, and juft 
cover them with water. When enough, throw them into a 
fieve to drain, and put them into a fauce-pan with a good piece 
of butter; ftir them over the fire for five of fix minutes, and 
fend them to table. 
To drefs par [nips* 
THEY fhould be boiled in a great deal of water, and when 
you find they are foft (which you will know by running a fork 
into them) take them up, and carefully fcrape all the dirt off 
them, and then with a knife fcrape them all fine, throwing 
away all the fticky parts; then put them into a fauce-pan with 
fome milk, and ftir them over the fire till they are thick. Take 
great care they don’t burn, and add a good piece of butter and 
a little fait, and when the butter is melted fend them to table. 
To drefs hrockala. 
STRIP all the little branches off till you come to the top 
one, then with a knife peel off all the hard outfide skin, which 
is on the ftalks and little branches, and throw them into water. 
Have a flevv-pan of water with fome fait in it: when it boils 
put in the brockala, and when the ftalks are tender it is enough, 
then fend it to table with butter in a cup. The French eat oil 
and vinegar with it. 
YOU muft boil them in as little water as you can, without 
burning the fauce-pan. Cover the fauce-pan clofe, and when 
the skin begins to crack they are enough. Drain all the water 
out, and let them fiand covered for a minute or two; then peel 
them, lay them in your plate, and pour Tome melted butter over 
them. The beft way to do them is, when they are peeled to lay 
them on a gridiron till they are of a fine brown, and fend them 
to table. Another way is to put them into a fauce-pan with 
fame good beef dripping, cover them clofe, and (hake the fauce- 
pan often for fear of burning to the bottom. When they are of a 
To drefs potatoes. ine brown and crifp, take them up in a plate, then put theni 
into another for fear of the fat, and put butter in a cup; 
made Plain and Eaft. 
To dr eft cauliflowers. 
TAKE your flowers, cut off all the green part, and then crit 
the flowers into four, and lay them into'water for an hour: 
then have fome milk and water boiling, put in the cauliflowers, 
and be fure to fkim the fauce-pan well. When the ftalks ar« 
tender, take them carefully up, and put them into a cullender 
to drdiri: then put a fpoonful of water into a dean ftew-pah 
with a little duff of flour, about a quarter of a pound of butter, 
and fhake it round till it is all finely melted, with a little pep- 
per and fait; then take half the cauliflower and cut it as you 
Would for pickling, lay it into the ftew-pan, turn it, and (hake 
the pan round. Ten minutes will do it. Lay the ftewed in 
the middle of your plate, and the boiled round it. Pour the 
butter you did it in over it, and fend it to table. 
To drefs French beans. 
FIRST firing them, then cut them in two, arid afterwards 
icrofs: but if you would do them nice; cut the bean into fou*> 
and then acrofs, which is eight pieces. Lay them into water 
and fait, and when your pan boils put in fome fait and the 
beans: when they are tender they are enough; they will be 
foon done. Take care they do not lofe their fine green. Lay 
them in a plate, and have butter in a cup. 
To drefs artichokes. 
WRING off the ftalks, and put them into the water cbM 
with the tops downwards, that all the duft .and fand may 
boil out. When the water boils, an hour and a half will do 
them. 
To dr eft afparagds. 
SCRAPE all the ftalks very carefully till they look white, 
then cut all the ftalks even alike, throw them into water, anil 
have ready a ftew-pan boiling. Putinfomc fair, and tie the aP 
paragus in little handler.. Let the water keep boiling, and when 
they are a little tender take them up. If you boll them too much, 
you lofe both colour and tafte. Cut the round of a fmall loaf 
about half an inch thick, toaft it brown on both fidesy dip it ih 18 
The Art of Cookery, 
the afparagus liquor, and lay it in your difh: pour a little butter 
over the toad, then lay your afparagus on the toaft all round 
the difh, with the white tops outward. Don’t pour butter over 
the afparagus, for that makes them greafy to the fingers, but 
have your butter in a bafon, and fend it to table. 
Directions concerning garden things. 
MOST people fpoil garden things by over-boiling them. All 
things that are green fhould have a little crifpnefs, for if 
they are over-boiled they neither have any fweetnefs or 
beauty. 
To drefs beans and bacon. 
WHEN you drefs beans and bacon, boil the bacon by itfelfj 
and the beans by tbemfelves, for the bacon will fpoil the co- 
lour of the beans. Always throw fome fait into the water, and 
feme parlley nicely picked. When the beans are enough 
(which you will know by their being tender) throw them into 
a cullender to drain. Take up the bacon and fkin it; throw 
fome rafpings of bread over the top, and if you have an iron make 
it red-hot and bold over it, to brown the top of the bacon : if 
you have not one, fet it before the fire to brown. Lay the 
i>eans in the difh, and the bacon in the middle on the top, and 
fend them to table, with butter in a bafon. 
To make gravy for a turky, or any fort of fowls. 
TAKE a pound of the lean part of the beef, hack it with a 
knife, flour it well, have ready a ftew-pan with a piece of frefh 
butter. When the butter is melted put in the beef, fry it till 
jt is brown, and then pour in a little boiling water; {hake it 
round, and then fill up with a tea-kettle of boiling water. Stir 
it altogether, and put in two or three blades of mace, four or 
five cloves, fome whole pepper, an onion, a bundle of fweet 
herbs, a little cruft of bread baked brown, and a little piece of 
carrot. Cover it clofe, and let it (lew till it is as good as you 
would have it. This will make a pint of rich gravy. 
To draw mutton, beef or veal gravy. 
TAKE a pound of meat, cut it very thin, Jay a piece of 
bacon about two inches long, at the bottom of the ftew-pan or fauce-pan, and lay the meat on it. Lay in fome carrot, and 
cover it dole for two or three minutes, then pour in a quart of 
hoilin® water, fome fpice, onion, fweet herbs, and a little cruft 
of bread toafted. Let it do over a flow fire, and thicken it with 
a little piece of butter rolled in flour. When the gravy is as 
good as you would have it, feafon it with fait, and then ftrain it 
off. You may omit the bacon, if you diftlke it. 
made Plain and Eajy. 
To burn butter for thickening of fauce. 
SET your butter on the fire, and let it boil till it is brown, 
then fhake in fome flour, and ftir it all the time it is on the 
fire till it is thick. Put it by, and keep it for ufe. A little 
piece is what the cooks ufe to thicken and brown their fauce -3 
but there are few ftomachs it agrees with, therefore feldora 
make ufe of it. 
To make gravy. 
IF you live in the country, where you cannot always have 
gravy-meat, when your meat comes from the butcher’s take a 
piece of beef, a piece of veal, and a piece of mutton: cut them 
into as fmall pieces as you can, and take a large deep fauce-pan 
with a cover, lay your beef at bottom, then your mutton, then a 
very little piece of bacon, a flice or two of carrot, fome mace, 
doves, whole pepper black and white, a large onion cut in flices, 
a bundle of fweet herbs, and then lay in your veal. Cover it 
clofe over a flow fire for fix or feven minutes, (baking the fauce- 
pan now and then j then (hake fome flour in, and have ready 
fome boiling water, pour it in till you cover the meat and fome- 
thlng more. Cover it clofe, and let it flew till it is quite rich 
and good ; then feafon it to your tafte with fait, and then ftrain 
it off. This will do for mofl things. 
To make gravy for foops, &c. 
TAKE a leg of beef, cut and hack it, put it into a large 
earthen pan ; put to it a bundle of fweet-herbs, two onions 
duck with a few cloves, a blade or two of mace, a piece of 
carrot, a fpoonful of whole pepper black and white, and a quart 
of dale beer. Cover it with water, tie the pot down clofe with 
brown paper rubbed with butter, fend it to the oven, and let it 
be well baked. When it comes home, drain it through a coarfe 
Eeve i lay the meat into a clean difh as you drain it, and keep it  The Art of-Cookery 9 
for ufei It is a fine thing in a houfe, and will ferve for gravy, 
thickened with a piece of butter, red wine, catchup, or what- 
ever you have a mind to put in, and is always ready for foops of 
moft forts. If you have peas ready boiled, your loop will foon 
be made: or take Tome of the broth and fome vermicelli, boil 
it together, fry a French roll and put in the middle, and you 
have a good foop. You may add a few truffles and morels, or 
celery Hewed tender, and then you are always ready. 
DO it juft in the fame manner as before directed in themak- 
ing gravy for foops, &c. and when it is baked, ftrain it through 
a coarfe fieve. Pick out all the finews and fat, put them into 
a fauce pan with a few fpoonfuls of the gravy, a little red wine, 
a little piece of butter rolled in flour, and fome muftard, {hake 
your fauce-pan often, and when the fauce is hot and thick, 
difh it up, and fend it to table. It is a pretty dilh. 
To hake a leg of beef. 
To bake an ox’s head* 
DO juft in the fame manner as the leg of beef rs directed to 
be done in making the gravy for foops, &c. and it does full as 
well for the fame ufcs. If it fhould be too ftrong for any thing 
you want it for, it is only putting fome hot water to it. Cold 
water will fpoil it. 
To boil pickled pork. 
BE fure you put it in when the water boils. If a middling 
piece, an hour will boil it; if a very large piece, an hour and 
a hail, or two hours. If you boil pickled pork too long, it will 
go to a jelly. made Plain and Eajy, 
CHAP. 11. 
Made Dishes. 
ST# drefs Scotch collops. 
TAKE veal, cut it thin, heat it well with the back of a 
knife or rolling pin, and grate fome nutmeg over them; dip 
them in the yolk of an egg, and fry them in a little butter till 
they are of a fine brown ; then pour the butter from them, and 
have ready half a pint of gravy, a little piece of butter rolled in 
flour, a few mufhrooms, a glafs of white wine, the yolk of an 
egg, and a little cream mixed together. If it wants a little fair, 
put it in. Stir it all together, and when it is of a fine thicknefs 
difh it up. It does very well without the cream, if you have 
none; and very well without gravy, only put in juft as much 
warm water, and either red or white wine. 
To drefs white Scotch collops. 
DO not dip them in egg, but fry them till they are tender, 
but not brown. Take your meat out of the pan, and pour all 
out, then put in your meat again, as above, only you mult put 
in fome cream. 
To drefs a fillet of veal with collops. 
FOR an alteration, take a fmall fillet of veal, cut what col- 
lops you want, then take the udder and fill it with force-meat, 
roll it round, tie it with a packthread acrofs, and roaft it; lay 
your collops in the difh, and lay your udder in the middle. 
Garnifh your difties with lemon. 
To make force-meat halls. 
NOW you are to obferve, that force-meat balls are a great 
addition to all made-difhes; made thus : take half a pound of 
veal, and half a pound of fuet, cut fine, and beat in a mar-., 
ble mortar or wooden bowl; have a few fweet-herbs fhred fine, 
a little mace dried and beat fine, a fmall nutmeg grated, or 
half a large one, a little lemon-peel cut very fine, a little pep- 
per and fait, and the yolks of two eggs; mix all thefe well to- The Art of Cookery, 
gether, then roll them in little round balls, and feme in little 
long balls; roll them in flour, and fry them brown. If they 
are for any thing of white fauce, put a little water on in a fauce- 
pan, and when the water boils put them in, and let them boil 
for a few minutes, but never fry them for white fauce. 
Truffles and morels good in fauces and foops. 
TAKE half an ounce of truffles and morels, fimmer them 
in two or three fpoonfuls of water for a few minutes, then put 
them with the liquor into the fauce. They thicken both fauce 
and foop, and give it a fine flavour. 
To Jie-iv ox palates. 
STEW them very tender; which muft be done by putting 
them into cold water, and let them fiew very foftly over a flow 
fire till they are tender, then cut them into pieces and put 
them either into your made-difh or foop; and cocks-combs 
and artichoke-bottoms, cut fmall, and put into the made-difh. 
Garnifh your difhes with lemon, fweetbreads ftewed for white 
ciifhes, and fried for brown ones, and cut in little pieces. 
To ragoo a leg of mutton. 
TAKE all the fkin and fat off, cut it very thin the right way 
of the grain, then butter your ftew-pan, and fhake Tome flour 
into it; flice half a lemon, and half an onion, cut them very 
fmall, a little bundle of fweet-herbs, and a blade of mace. Put 
all together with your meat into the pan, ftir it a minute or 
two, and then put in fix fpoonfuls of gravy, and have ready an 
anchovy minced fmall; mix it with fome butter and flour, ftir 
it altogether for fix minutes, and then difh it up. 
To make a hr own fricafey. 
YOU muft take your rabbits or chickens and fkin them, then 
cut them into fmall pieces, and rub them over with yolks of 
eggs. Have ready fome grated bread, a little beaten mace, and 
a little grated nutmeg mixt together, and then roll them in 
it: put a little butter into your ftew-pan, and when it is melted 
put in your meat. Fry it of a fine brown, and take care they 
don’t ftick to the bottom of the pan, then pour the butter from 
them, and pour in half a pint of gravy, a glafs of red wine, a made Plain and Eajy. 
few muftirooms, or two fpoonfuls of the pickle, a little fait (if 
■wanted) and a piece of butter rolled in flour. When it is of a 
fine thicknefs difti it up, and fend it to table. 
To make a white fricafey. 
YOU may take two chickens or rabbits, (kin them and cut 
them into little pieces. Lay them into warm water to draw 
out all the blood, and then lay them in a clean cloth to dry: 
put them into a ftew-pan with milk and water, flew them till 
they are tender, and then take a clean-pan, put in half a pint 
of cream, and a quarter of a pound of butter; ftir it together 
till the butter is melted,-but you muft be fure to keep it flirting 
all the time or it will be greafy, and then with a fork take the 
chickens or rabbits out of the ftew-pan and put into the fauce- 
pan to the butter and cream. Have ready a little mace dried 
and beat fine, a very little nutmeg, a few muftirooms, fliake all 
together for a minute or two, and difti it up. If you have no 
muftirooms a fpoonful of the pickle does full as well, and gives 
it a pretty tartnefs. This is a very pretty fauce for a breaft of 
veal roafted. 
To fricafey chickens, rahhits, veal, 
DO them the fame way. 
A fecond way to make a white fricafey. 
YOU muft take two or three rabbits or chickens, fkin 
them, and lay them in warm water, and dry them with a clean 
cloth. Put them into a ftew-pan with a blade or two of mace, 
a little black and white pepper, an onion, a little bundle of 
fweet-herbs, and do but juft cover them with water: ftew them 
till they are tender, then with a fork take them out, ftrain 
the liquor, and put them into the pan again with half a pint of 
the liquor and half a pint of cream, the yolks of two eggs 
beat well, half a nutmeg grated, a glafs of white wine, a 
little piece of butter rolled in flour, and a gill of muftirooms; 
keep ftirring all together, all the while one way, till it is fmooth 
and of a fine thicknefs, and then difh it up. Add what you 
pleafe. 1 24 
2"he Art of Cookery* 
A third way of making a white fricafey. 
TAKE three chickens, fkin them, cut them into Tmal| 
pieces; that is, every joint afunder; lay them in warm water, 
for a quarter of an hour, take them out and dry them with a 
doth, then put them into a ftew-pan with milk and water, and 
boil them tender: take a pint of good cream, a quarter of a 
pound of butter, and ftir it till it is thick, then let it ftand till 
it is cool, and put to it a little beaten mace, half a nutmeg 
grated, a little fait, a gill of white wine, and a few mufhrooms; 
ftir all together, then take the chickens out of the ftew-pan, 
throw away what they are boiled in, clean the pan and put in 
the chickens and fauce together: keep the pan fhaking round 
till they are quite hot, and difh them up. Garnifh with lemon. 
They will be very good without wine. 
¥o fricafey rabbitj, lamb, fwcetbreads, or tripe. 
DO them the fame way. 
Another way to fricafey tripe. 
TAKE a piece of double tripe, cut it into dices two Inches 
long, and half an inch broad, put them into your ftew-pan, and 
fprrnkle a little fait over them; then put in a bunch of fweet- 
herbs, a little lemon-peel, an onion, a little anchovy pickle, 
and a bay-leaf; pur all thefe to the tripe, then put in juft wa- 
ster enpugh to cover them, and let them ftew till the tripe is 
very tender : then take out the tripe and ftrain the liquor out, 
fhred a fpoonful of capers, and put to them a glafs of white wine, 
and half a pint of the liquor they were ftewed in. Let it boil a 
little while, then put in your tripe, and beat the yolks of three 
eggs j put into your eggs a little mace, two cloves, a little nut- 
meg dried and beat line, a fmall handful of parfley picked and 
ihred fine, a piece of bptter rolled in four, and a quarter of a 
pint of cream : mix all thefe well together, and put them into 
your ftew-pan, keep them ftirring one way all the while, and 
when it is of a fine thicknefs and fmoofh, difh it up, and garnifli 
the difh with lemon. You are to obferve that all fauces which 
have eggs or cream in, you muft keep ftirring one way all the 
while they are on the fire, or they will turn to curds. You may 
add white walnut pickle, or mufhrooms, in the room of capers, 
iuft to make your fauce a little brt. made Plain and Eafy. 
*To ragoo hogs feet and ears. 
TAKE your feet a°d ears out the pickle they are foufed 
jn or boil them till they are tender, then cut them into Uttle 
lon<r thin bits about two inches long, and about a quarter of an 
inch thick: put them into your ftew-pan with half a pint of 
rood gravy, a glafs qf white wine, a good deal of muftard, a 
good piece of butter rolled in flour, and a little pepper and 
fait: ftir all together till it is of a fine thicknefs, and then diih 
it UP* 
Note, They make a very pretty dilh fried wjh butter and 
ipuftard, and a little good gravy, if you like it. 'I hen only cut 
the feet and ears in two. You may add half an onion, cut 
fmall. 
T9 fry tripe. 
CUT your tripe into pieces about three inches long, dip 
them in the yolk of an egg and a few crumbs of bread, fry them 
of a fine brown, and then take them out of the pan and lay 
th?m in a dilh to drain. Have ready a warm dilh to put them 
in, and fend them to table, with butter and'muftard in a cup* 
To fiew tripe. 
CUT it juft as you do for frying, and fet on Tome water in 
a fauce-pan, with two or three onions cut into flices, apd fome 
fait. When it boils, put in your tripe. Ten minutes will boll 
it. Send it to table with the liquor in the dilh, and the onions. 
Have butter and muftard iq a cup, and dilh it up. You may 
put in as many onions as you like to mix with your fauC*r’ 
leave them quite put, juft as you pleafe. Put a little bundle of 
fweet-herbs, and a piece of lemon-peel into the water, when 
you put in your tripe. 
A fricafey of pigeons. 
TAKE eight pigeons, new killed, cut them into finall pieces, 
and put them into a ftew-pan with a pint of claret and a pint 
of water. Seafon your pigeons with fait and pepper, a blade or 
two of mace, an onion, a bundle of fweet-herbs, a good piece 
■pf butter juft rolled in a very little flour: cover it clofe, and 
let them ftew till there is juft enough for faucc, and then, take "The Art of Cookery, 
out the onion and fweet-herbs, beat up the yolks of three eggs, 
grate half a nutmeg in, and with your fpoon pufh the meat all 
to one fide of the pan and the gravy to the other fide, and ftir 
in the eggs ; keep them ftirring for fear of turning to curds, 
and when the fauce is fine and thick fhake all together, put in 
half a fpoonful of vinegar, and give them a (hake; then put the 
meat into the difh, pour the fauce over it, and have ready fome 
flices of bacon toafted, and fried oyfters; throw the oyfters all 
over, and lay the bacon round. Garnifh with lemon. 
A fricafey of lamhfiones and fweethreads. 
HAVE ready fome lambftones blanched, parboiled and lliced, 
and flour two or three fweetbreads; if very thick, cut them in 
two, the yolks of fix hard eggs whole; a few piftacho nut ker- 
nels, and a few large oyfters: fry thefe all of a fine brown, 
then pour out all the butter, and add a pint of drawn gravy, the 
lambftones, fome afparagus-tops about an inch long, fome grated 
nutmeg, a little pepper and fait, two fbalots fhred finall, and 
a glafs of white wine. Stew all thefe together for ten minutes, 
then add the yolks of fix eggs beat very fine, with a little white 
wine, and a little beaten mace; ftir all together till it is of a 
fine thicknefs, and then difh it up. Garnifh with lemon. 
2"o hajlo a calf's head. 
BOIL the head almoft enough, then take the beft half and 
with a (harp knife take it nicely from the bone, with the two 
eyes. Lay it in a little deep difh before a good fire, and take 
great care no afhes fall into it, and then hack it with a knife 
crofs and croft: grate fome nutmeg all over, a very little pep- 
per and fait, a few fweet-herbs, fome crumbs of bread, and a 
little lemon-peel chopped very fine, bafte it with a little butter, 
then bafte it again and pour over it the yolks of two eggs; keep 
the difh turning that it may be all brown alike: cut the other 
half and tongue into little thin bits, and fet on a pint of drawn 
gravy in a fauce-pan, a little bundle of fweet-herbs, an onion, 
a little pepper and fait, a glafs of red wine, and two fhalots; 
boil all thefe together, a few minutes, then ftrain it through a 
fieve, and put it into a clean ftew-pan with the hafti. Flour 
the meat before you put it in, apd put in a few mufhrooms, a 
fpoonful of the pickle, two fpoonfuls of catchup, and a few truf- 
fles and morels; ftir all thefe together for a few minutes, then 
beat up half the brains, and ftir into the ftew-pan, and a little made Plain and Eajy. 
piece of butter rolled in flour. Take the other half of the 
brains and beat them up with a little lemon-peel cut fine, a lit- 
tle nutmeg grated, a little beaten mace, a little thyme (bred 
fmall, a little parfley, the yolk of an egg, and have Tome good 
dripping boiling in a ftew-pan; then fry the brains in little 
cakes, about as big as a crown-piece. Fry about twenty oyfters 
dipped in the yolk of an egg, toaft fome llices of bacon, fry a 
few force-meat balls, and have ready a hot difh; if pewter, 
over a few clear coals j if china, over a pan of hot water. Pour 
in your hafh, then lay in your toafted head, throw the force- 
meat-balls over the hafh, and garnifh the difh with fried 
oyfters, the fried brains, and lemon; throw the reft over the 
hafh, lay the bacon round the difh, and fend it to table. 
TAKE half a pint of gravy, a large wine-glafs of white' 
wine, a little beaten mace, a little nutmeg, and a little fait; 
throw into your hafh a few mufhrooms, a few truffles and 
morels firft parboiled, a few artichoke bottoms, and afparagus- 
tops, if you have them, a good piece of butter rolled in flour, 
the yolks of two eggs, half a pint of cream, and one fpoonful of 
mufhroom catchup; ftir it all together very carefully till it is 
of a fine thicknefs; then pour it into your difh, and lay the 
other half of the head as before-mentioned, in the middle, and 
garnifh it as before directed, with fried oyfters, brains, lemon, 
and force-meat-balls fried. 
To hajh a calf's head while. 
To hake a calf s head. 
TAKE the head, pick it and wafh it very clean; take an 
earthen difh large enough to lay the head on, rub a little piece 
of butter all over the difh, then lay fome long iron fkewers 
acrofs the top of the difh, and lay the head on them ; fkewer up 
the meat in the middle that it don’t lie on the difh, then grate 
fome nutmeg all over it, a few fweet-herbs fhred fmall, fome 
crumbs of bread, a little lemon-peel cut fine, and then flour it 
all over: ftick pieces of butter in the eyes, and all over the 
head, and flour it again. Let it be well baked, and of a fine 
brown ; you may throw a little pepper and fait over it, and put 
into the difh a piece of beef cut fmall, a bundle of fweet-herbs, 
an onion, fome whole pepper, a blade of mace, two cloves, a 
pint of water, and boil the brains with fome fage. When the 
head is enough, lay it on a difh, and fet it to the fire to keep  The Art of Cookery, 
warm, then ftir all together in the difh, and boil it in a fence■* 
pan ; ftrain it off, put it into the feuce-pan again, add a piece 
of butter rolled in flour, and the Cage in the brains chopped fine, 
a fpoonful of catchup, and two fpoonfuls of red wine; boil 
them together, take the brains, beat them well, and mix them 
with the fence: pour it into the difh, and fend it to table. You 
«nuft bake the tongue with the head, and don’t cut it out. It 
will lie the handfomer in the difh. 
To hake a /beep's head. 
DO it the fame way, and it eats very well. 
To drefs a lamb's head. 
BOIL the head and pluck tender, but don’t let the liver be 
too much done. Take the head up, back it croft and crofs 
with a knife, grate fome nutmeg over it, and lay it in a difli, 
before a good fire; then grate fome crumbs of bread, fome 
fweet-herbs rubbed, a little lemon-peel chopped fine, a very lit- 
tle pepper and fait, and bafte it with a little butter: then throw 
a little flour over it, and juft as it is done do the fame, bafte 
it and drudge it. Take half the liver, the lights, the heart and 
tongue, chop them very ftnall, with fix or eight fpoonfuls of 
gravy or water; firft fhake fome flour over the meat, and ftir 
U together, then put in the gravy or water, a good piece of but- 
ter rolled in a little flour, a little pepper and fait, and what runs 
from the head in the difh; fimmer all together a few minutes, 
and add half a fpoonful of vinegar, pour it into your difh, lay 
the head in the middle of the mince-meat, have ready the other 
half of the liver cut thin, with fpme flices of bacon broiled, and 
lay round the head. Garnifli the difh with lemon, and fend it 
tJ table. 
To ragoo a neck of veal. 
CUT a neck of veal into {leaks, flatten them with a rolling* 
pin, feafon them with fait, pepper, cloves and mace, lard them 
with bacon, lemon-peel and thyme, dip them in the yolks of 
eggs, make a {beet of ftrong cap-paper up at the four corners 
in the form of a dripping-pan; pin up the corners, butter the 
paper and alfo the gridiron, and fet it over a fire of charcoal j 
put in your meat, let it do leifurely, keep it bailing and turning made Plain and Eafyi 
to keep in the gravy; and when it is enough have ready half a 
pint of ftrong gravy, feafon it high, put in muflirooms and 
pickles, force-meat balls dipped in the yolk of eggs, oyfters 
ftewed and fried, to lay round and at the top of your dUh, and 
then ferve it up. If for a brown ragoo, put in red wine. If 
for a white one, put in white wine, with the yolks of eggs beat 
up with two or three fpoonfuls of cream. 
To ragoo a hreaft of veal. 
TAKE your bread: of veal, put it into a large ftew-pan, put 
in a bundle of fweet herbs, an onion, fome black and white 
pepper, a blade or two of mace, two or three cloves, a very little 
piece of lemon-peel, and juft cover it with water ; when it is 
tender take it up, bone it, put in the bones, boil it up till the 
gravy is very good, then ftrain it off, and if yon have a little 
rich beef gravy add a quarter of a pint, put in half an ounce of 
truffles and morels, a fpoonful or two of catchup, two or three 
fpoonfuls of white wine, and let them all boil together: in the 
mean time flour the veal, and fry it in butter till it is of a fine 
brown, then drain out all the butter and pour the gravy you are 
boiling to the veal, with a few mufhrooms : boil all together till 
the fauce is rich and thick, and cut the fweetbread into four. A 
few force-meat balls is proper in it. Lay the veal in the dilb* 
and pour the fauce all over it. Garnifh with lemon. 
Another way to ragoo a hreaft of veal. 
YOU may bone it nicely, flour it, and fry it of a fine brown, 
then pour the fat Out of the pan, and the ingredients as above, 
with the bones; when enough, take it out, and ftrain the li- 
quor, then put in your meat again, with the ingredients, as be- 
fore directed. 
A hreaft cf veal in hodge podge: 
TAKE a breaft of veal, cut the brifcuit into little pieces* ajtd 
every bone afunder, then flour it, and put halt a pound of 
good butter into a flew-pan; when h is hot, throw in the veal, 
fry it all over of a fine light brown, and then have ready a tea- 
kettle of water boiling; pour it in the ftew-pan, fill it up and ftir 
it round, throw in a pint of green peas, a fine lettuce whole, 
clean walked, two or three blades of mace, a little whole pepper 
tied in a muflin rag, a little bundle of fweet-herbs, a fmall *the Art of Cookery, 
onion ftuck with a few cloves, and a little fait. Cover it clo/e, 
and let it flew an hour, or till it is boiled to your palate, if you 
would have foop made of it ; if you would only have fauce to eat 
with the veal, you mud ftew it till there is juft as much as you 
would have for fauce, and feafon it with fait to your palate; take 
out the onion, fweet-herbs and fpice, and pour it altogether in- 
to your difti. It is a fine difti. If you have no peafe, pare three 
or four cucumbers, fcoop out the pulp, and cut it into little 
pieces, and take four or five heads of celery, clean waftied, and 
cut the white part fmall; when you have no lettuces, take the 
little hearts of favoys, or the little young fprouts that grow on 
the old cabbage-ftalks about as big as the top of your thumb. 
Note, If you would make a very fine difti of it, fill the infide 
of your lettuce with force-meat, and tie the top clofe with a 
thread; ftew it till there is but juft enough for fauce, fet the 
lettuce in the middle, and the veal round, and pour the fauce 
all over it. Garnifh your difti with rafped bread, made into 
figures with your fingers. This is the cheapeft way of drafting 
a breaft of veal to be good, and ferve a number of people. 
TAKE a very lharp knife, and nicely take out all the bones, 
but take great care you do not cut the meat through; pick all 
the fat and meat off the bones, then grate fome nutmeg all 
over the infide of the veal, a very little beaten mace, a little 
pepper and fair, a few fweet-herbs fhred fmall, fome parfley, a 
little lemon-peel fhred fmall, a few crumbs of bread and the 
bits of fat picked off the bones ; roll it up tight, flick one fkewer 
in to hold it together, but do it clever, that it ftands upright in 
the difli: tie a packthread acrofs it to hold it together, fpit it, 
then roll the caul all round it, and roaft it. An hour and a 
quarter will do it. When it has been about an hour at the fire 
take off the caul, drudge it with flour, bafte it well with frefh 
butter, and let it be of a fine brown. For fauce take two pen- 
nyworth of gravy beef, cut it and hack it well, then flour it, fry 
it a little brown, then pour into your ftew-pan fome boiling wa- 
ter j ftir it well together, then fill your pan two parts full of wa- 
ter, put in an onion, a bundle of fweet-herbs, a little cruft of 
bread toafted, two or three blades of mace, four cloves, fome 
whole pepper, and the bones of the veal. Cover it clofe, and 
Jet it flew till it is quite rich and thick ; then ftrain It, boil it up 
with fome truffles and morels, a few mufhrooms, a fpoonful of 
catchup, two or three bottoms of artichokes, if you have them ; 
To collar a breaft of veal. wade Plain and Eajy. 
31 
add a little fait, juft enough to feafon the gravy, take the pack- 
thread off the veal, and let it upright m the difh; cut the fweet- 
bread into four, and broil it of a fine brown, with a few force- 
meat-balls fried, lay thefe rouad the difh, and pour m the 
fauce. Garnilh the dilh with lemon, and fend it to tame. 
To collar a breajl of mutton. 
DO it the fame way, and it eats very well. But you muft 
take off the fkin. 
Another good way to drefs a breajl of mutton. 
COLLAR it as before, roaft it, and bafte it with half a pint 
of red wine, and when that is all foaked in, bafte it well with 
butter, have a little good gravy, fet the mutton upright in the 
difh, pour in the gravy, have fweet fauce as for venifon, and 
fend it to table. Don’t garnilh the dilh, but be fure to take the 
Ikin off the mutton. 
The infide of a furloin of beef is very good done this way. 
If you don’t like the wine, a quart of milk, and a quarter of 
a pound of butter, put into the dripping-pan, does full as well to 
bafte it. 
WITH a lharp knife carefully take out all the meat, and 
leave the Ikin whole and the fat on it, make the lean you cut out 
into force-meat thus: to two pounds of meat, add three pounds 
of beef-fewet cut fine, and beat in a marble mortar till it is very 
fine, and take away all the fkin of the meat and fewet, then 
mix with it four fpoonfuls of grated bread, eight or ten cloves, 
five or fix large blades of mace dried and beat fine, half a large 
nutmeg grated, a little pepper and fait, a little lemon-peel cut 
fine, a very little thyme, fome parfley and four eggs : mix all 
together, put it into the fkin again juft as it was, in the fame 
fhape, few it up, roaft it, bafte it with butter, cut the loin into 
fteaks and fry it nicely, lay the leg in the difh and the loin 
round it, with ftewed cauliflower £as in page 17) all round upon 
the loin, pour a pint of good gravy into the difh, and fend it to 
table. If you don’t like the cauliflower, it may be omitted. 
To force a leg of lamb. 
LET the leg be boiled very white. An hour will do it. Cut 
the loin into fteaks, dip them into a few crumbs of bread and 
egg, fry them nice and brown, boil a good deal of fpinach and 
To boil a leg wf lamb. The Art of Cookery, 
lay in the difh, put the leg in the middle, lay the Join round if, 
cut an orange in four and garnifh the difh, and have butter in k 
cup. Some love the fpinach boiled, then drained, put into £ 
fauce-pan with a good piece of butter, and ftewed. 
To force a large fowl. 
GUT the fkin down the back, and Carefully flip it up fo as to 
take out all the meat, mix it with one pound of beef cut 
it fmall, and beat them together in a marble mortar: take a pine 
of large oyfters cut fmall, two anchovies cut fmall, one flialot 
cut fine, a few fweet herbs, a little pepper, a little nutmeg 
grated, and the yolks of four eggs; mix all together and lay 
this on the bones, draw over the Ikin and few up the back, put 
the fowl into a bladder, boil it an hour and a quarter', flew fotna 
oyfters in good gravy thickened with a piece of butter rolled in 
flour, take the fowl out of the bladder, lay it in your difh and 
pour the fauce over it. Garnifh with lemon. 
It eats much better roafted with the fame fauce. 
To roafi a turkey the genteel way. 
FIRST cut it down the back, and with a fharp penknife toric; 
it, then make your force-meat thus: take a large fowl, or a 
pound of veal, as much grated bread, half a pound of fuct cut 
and beat very fine, a little beaten mace, two cloves, half a nut- 
meg grated, about a large tea*fpoonful of lemon-peel, and the 
yolks of two eggs; mix all together, with a little pepper and 
fait, fill up the places where the bones came out, and fill the 
body, that it may look juft as it did before, few up the back, 
and roaft it. You may have oyfter-fauce, celery fauce, or juft as 
you pleafe; but good gravy in the difh, and garnifh with lemon* 
is as good as any thing. Be iure to leave the pinions on. 
FIRST let your pot be very clean, lay four fkewers at 
the bottom, lay your turkey or fowl upon them, put in a quart 
of gravy, take a bunch of celery, cut it fmall, and wafh it 
very clean, put it into your pot, with two or three blades of 
mace, let it ftew foftly till there is juft enough for fauce, then 
add a good piece of butter rolled in flour, two fpoonfuls of red 
wine, two of catchup, and juft as much pepper and fait as will 
feafon it, lay your fowl or turkey in the difh, pour the fauce, 
To flew a turkey or fowl. ©Ver it and fend it to table. If the fowl or turkey Is enough 
before the fauce, take it up, and keep it up till the fauce is 
boiled enough, then put it in, let it boil a minute or two, 
and dilh it up. 
made Plain and Eafy. 
To fiew a knuckle of veal. 
BE fare let the pot or fauce-pan be very clean, lay at the bot- 
tom four clean wooden fkewers, wafh and clean the knuckle 
very well, then lay it in the pot with two or three blades of 
mace, a little whole pepper, a little piece of thyme, a fmall 
onion, a cruft of bread, and two quarts of water. Cover it 
down clofe, make it boil, then only let it ftmmer for two hours, 
and when it is enough take it up j lay it in a dilh, and ftrain the 
broth over it. 
Another way to few a knuckle of veal. 
CLEAN it as before dire&ed, and boil it till there is juft 
enough for fauce, add one fpoonful of catchup, one of red wine, 
and one of walnut pickle, fome truffles and morels, or fome 
dried mufhrooms cut fmall; boil it all together, take up the 
knuckle, lay it in a difh, pour the fauce over it, and fend it to 
table. 
Note, It eats very well done as the turkey, before dire&ed. 
To ragoo a piece of beef. 
TAKE a large piece of the flank, which has fat at the top 
cut fquare, or any piece that is all meat, and has fat at the top, 
but no bones. The rump does well. Cut all nicely off the 
bone (which makes fine loop) then take a large ftew-pan, and 
with a good piece of butter fry it a little brown all over, flour- 
ing your meat well before you put it into the pan, then pour in as 
much gravy as will cover it, made thus: take about a pound of 
coarfe beef, a little piece of veal cut fmall, a bundle of fweet 
herbs, an onion, fome whole black pepper and white pepper, 
two or three large blades of mace, four or five cloves, a piece of 
carrot, a little piece of bacon in vinegar a little while, a 
cruft of bread toafted brown ; put to this a quart of water, and 
let it boil till half is wafted. While this is making, pour p 
quart of boiling water into the ftew-pan, cover it clofe, and let 
it be ftewing foftly; when the gravy is done ftrain it, pour it 
into the pan where the beef is, take an ounce of truffles and 
morels cut finall* fome frefn or dried mufhrooms cut fmall, two 
ms. r i  The Art of Cookery* 
fpoonfuls of catchup, and cover it clofe. Let all this flew till 
tbe fauce is rich and thick: then have ready fome artichoke bot- 
toms cut into four, and a few pickled mufhrooms, give them a 
boil or two, and when your meat is tender and your fauce quite 
rich, lay the meat into a difli and pour the fauce over it. You 
may add a fweetbread cut in fix pieces, a palate ftewed tender 
cut into little pieces, fome cocks-combs, and a few force-meat 
balls. Tbefe are a great addition, but it will be good without. 
Note, For variety, when the beef is ready and the gravy put 
to it, add a large bunch of celery cut fmall and wafhed clean, 
two fpoonfuls of catchup, and a glafs of red wine. Omit all 
the other ingredients. When the meat and celery are tender, 
and the fauce rich and good, ferve it up. It is alfo very good 
this way; take fix large cucumbers, fcoop out the feeds, pare 
them, cut them into flices, and do them juft as you do the 
celery. 
To force the infide of a furloin of beef. 
TAKE a (harp knife, and carefully lift up the fat of the in- 
fide, take out all the meat clofe to the bone, chop it fmall, 
take a pound of fuet and chop fine, about as many crumbs of 
bread, a little thyme and lemon-peel, a little pepper and fait, 
half a nutmeg grated, and two fhalots chopped fine; mix ail to- 
gether, with a glafs of red wine, then put it into the fame 
place, cover it with the fkin and fat, fkewer it down with fine 
fkewers, and cover it with paper. Don’t take the paper off till 
the meat is on the difli. Take a quarter of a pint of red wine, 
two fhalots fhred fmall, boil them, and pour into the difh, with 
the gravy which comes out of the meat j it eats well. Spit your 
meat before you take out the infide. 
Another way to force a furloin. 
WHEN it is quite roafted, take it up, and lay it in the difli 
with the infide uppermoft, with a fharp knife lift up the flcin, 
hack and cut the infide very fine, fhake a little pepper and fait 
over it, with two fhalots, cover it with the fkin, and fend it to 
table. You may add red wine or vinegar, juft as you like. 
To force the infide of a rump of beef. 
YOU may do it juft in the fame manner, only lift up the out- 
fide fkin, take the middle of the meat, and do as before di- 
rected ; put it into the fame place, and with fine fkewew put it 
down clofe. made Plain and Eajy, 
rolled rump of beef. 
CUT the meat all off the bone whole, flit the infide down 
from top to bottom, but not through the (kin, fpread it open, 
take the flefh of two fowls and beef fuet, an equal quantity, 
and as much cold boiled ham, if y°u have it, a little pepper, 
ah anchovy, a nutmeg grated, a little thyme, a good deal of 
pajrfley, a few mufhrooms, and chop them all together, beat 
them in a mortar, with a half-pint baton full of crumbs of bread ; 
mix all thefe together, with four yolks of eggs, lay it into the 
meat, cover it up, and roll it round, flick one fkewer in, and tie it 
with a packthread crofs and crofs to hold it together; take a 
pot or large fauce-pan that will juft hold it, lay a layer of bacon 
and a layer of beef cut in thin flices, a piece of carrot, fome 
whole pepper, mace, fvveet herbs, and a large onion, lay the 
rolled beef on it, juft put water enough to the top of the beef 5 
cover it clofe, and let it flew very foftly oh a flow fire for eight 
or ten hours, but not too faft. When you find the beef tender, 
which you will know by running a fkewer into the meat, then 
take it up, cover it up hot, boil the gravy till it is good, then 
ftrain it off, and add fome mufhrooms chopped, fome truffles and 
morels cut fmall, two fpoonfuls of red or white wine, the yolks 
of tvyo eggs and a piece of butter rolled in flour ; boil it together, 
fet the meat before the fire, bafte it with butter, and throw 
crumbs of bread all over it: when the fauce is enough; lay the 
meat into the difh, and pour the fauce over it. Take care the 
eggs do not curd. 
To hoil a rump of beef the French fajhlon. 
TAKE a riimp of beef, boil it half an hour, take it up, lay 
it into a large deep pewter difh or ftew-pan, cut three or four 
gafhes in it all along the fide, rub the gafhes with pepper and 
fait, arid pour into the difh a pint of red wine, as much hot 
water, two or three large oilioris cut fmall, the hearts of eight 
or ten lettuces cut fmall, and a good piece of butter rolled in a 
little flour; lay the flefhy part of the meat downwards, cover 
it clofe, let it flew an hour and a half over a charcoal fire, or a 
very flow coal fire. Obferve that the butcher chops the bone 
fo clofe) that the meat may lie as fiat as you can in the diftu 
When it is enough, take the beef, lay it in the difh, and pour 
the fauce over it. 
Note, When you do it in a pewter difh, it is beft done over 
a chaffing-difh of hot coals, with a bit or two of aharcoal to 
keep it alive. - ‘H’he Art of Cookery., 
Beef efcarlot. 
TAKE a brlfcuit of beef, half a pound of coarfe fugar, two 
ounces of bay fait, a pound of common fait; mix all together* 
and rub the beef, lay it in an earthen pan, and turn it every day. 
It may lie a fortnight in the pickle ; then boil it, and ferveitup 
either with favoys, or peafe pudding. 
Note, It eats much finer cold, cut into ftices, ars'd fent to table. 
Beef a la daub. 
YOU may take a buttock or a rump of beef, lard it, fry it 
brown in fome fweet butter, then put it into a pot that will juft 
hold it; put in feme broth or gravy hot, fome pepper, cloves, 
mace, and a bundle of fweet-herbs, flew it four hours till it is 
tender, and feafon it with fait; take half a pint of gravy, two 
fweetbreads cut into eight pieces, fome truffles and morels, pa- 
lates, artichoke-bottoms, and mufhrooms, boil all together, lay 
your beef into the difh ; ftrain the liquor into the fauce, and boil 
all together. If it is not thick enough, roll a piece of butter in 
flour, and boi| in it; pour this all over the beef. Take force- 
meat rolled in pieces half as long as one’s finger; dip them into 
batter made with eggs, and fry them brown ; fry fome fippets 
dipped into batter cut three-corner-ways, flick them into the 
meat, and garnifli with the force-meat. 
Beef d la mode in pieces. 
YOU muft take a buttock of beef, cut it into two pound pieces, 
lard them with bacon, fry them brown, put them into a pot that 
will juft hold them, put in two quarts of broth or gravy, a few 
fweet-herbs, an onion, fome mace, cloves, nutmeg, pepper and 
fait; when that is done, cover it clofe, and flew it till it is ten- 
der, Ikim off all the fat, lay the meat in the dilb, and ftrain the 
fauce over it. You may ferve it up hot or cold. 
Beef a la mode, the French way. 
TAKE a piece of the buttock.of beef, and fome fat bacon cut 
into little long bits, then take two tea-fpoonfuls of fait, one tea- 
fpconfu! of beaten ~pepper, one of beaten mace, and one of nut- 
meg ; mix all together, have your larding-pins ready, firft dip 
the bacon in vinegar, then roll it in your (pice, and lard your 
beef very thick and nice; put the meat into a pot with two 
or three large onions, a good piece of lemon-peel, a bundle of 
herbs, and three or four fpoonfuls of vinegar; cover it down made Plain and Paly. 
clofe, and put a wet cloth round the edge of the cover, that no 
fleam can get our, and fet it over a very flow fire; when you 
think one fide is done enough, turn the other, and cover it with 
the rhind of the bacon j cover the pot clofe again as before, and 
when it is enough (which it will be when quite tender) take it 
up and lay it inyourdifh, take oft all the fat from the gravy, and 
pour the gravy over the meat. Jr you chufe your beef to be red, 
you may rub it with falt-petre over night. 
Note, You mult take great care in doing your beef this way 
that your fire is very flow; it will at lead take fix hours doing, if 
the piece be any thing large. If you would have the fauce verv 
rich, boil half an ounce of truffles and morels in half a pint of 
good gravy till they are very tender, and add a gill Gf pickled 
mufbrooms, but frefh ones are beft ; mix all together with the 
gravy of the meat, and pour it over your beef. You muft mind 
and beat all your fpices very fine ; and if you have not enough, 
mix fome more, according to the bignefs of your beef. 
TAKE a rump of beef, cut it into fteaks half a quarter long, 
about an inch thick, let them be fquare ; lay on fome good force- 
meat made with veal, roll them, tie them once round with a 
hard knot, dip them in egg, crumbs of bread, and grated nutmeg, 
and a little pepper and fait. The beft way is to roaft them, or 
fry them brown in frefh butter, lay them every one on a bay- 
leaf, and cover them every one with a piece of bacon toafted, 
have fome good gravy, a few truffles and morels, and mufh- 
rooms j boil all together, pour into the dilh, and fend it to table. 
Beef olives. 
Veal olives. 
THEY are good done the fame way, only roll them narrow 
at one end and broad at the other. Fry them of a fine brown. 
Omit the bay-leaf, but lay little bits of bacon about two inches 
long on them. The fame fauce. Garnifh with lemon. 
Beef collops. 
CUT them into thin pieces about two inches long, beat them 
with the hack of a knife very well, grate lome nutmeg, flour 
them a little, lay them in a ftevv-pan, put in as much water as 
you think will do for fauce, half an onion cut fmall, a little 
piece of lemon-peel cut fmall, a bundle of fweet-herbs, a little 
pepper and fait, a piece of butter rolled in a little flour. Set tfhe Art of Cookery* 
them on a flow fire : when they begin to fimmer, dir them now' 
and then ; when they begin to be hot, ten minutes will do them, 
but take care they do not boil. Take out the fweet-herbs, pour 
it into the did), and fend it to table. 
Note, You may do the infide of a furloin of beef in the fame 
manner, the day after it is roafted, only do not beat them, but 
cut them thin. 
N. B. You may do this difh between two pewter dlflbes, hang 
them between two chairs, take fix (beets of white brown paperj 
tear them into flips, and burn them under the difh one piece at 
a time. ' 
To flew beef fieaks. 
TAKE rump (leaks, pepper and fait them, lay them in a 
dew-pan, pour in half a pint of water, a blade or two of mace, 
two or three cloves, a little bundle of fweet-herbs, an ancho- 
vy, a piece of butter rolled in flour, a glafs of white wine, 
and an onion ; cover them clofe, and let them flew foftly till 
they are tender, then take out the (leaks, flour them, fry them 
in frefh butter, and pour away all the fat, drain the fauce they 
were dewed in, and pour into the pan : tofs it all up together 
till the fauce is quite hot and thick. If you add a quarter of a 
pint of oyders, it will make it the better. Lay the deaks into 
the difh, and pour the fauce over them. Garnhh with any 
pickle you like. 
To fry beef Jieaks. 
TAKE rump deaks, beat them very well with a roller, fry 
in half pint of ;,le that is not bitter, and whjld they are 
frying cut a large onion fmall, a very little thyme, fome par- 
ley (bred fmall, forpe grated nutmeg, and a little pepper and 
fait; roll all together in a piece of butter, and then in a little 
flour, put this into the dew-pan, and (hake all together. When 
the deaks are tender, and the fauce of a fine thicknefs, difh 
kup; ■ ‘ ' ‘ 
A fecond- way to fry beef Jieaks. 
CUT the lean by itfelf, and beat them well with the back of 
pi Ir.iiife, fry them in juft as ,much butter as will moiften the 
pan? pour out the gravy as it runs out of the meat, turn them made Plain and Eafy. 
often, do them over a gentle fire, then fry the fat by itfelf ahd 
lay upon the meat, and put to the gravy a glafs of red wine, 
half an anchovy, a little nutmeg, a little beaten pepper, and a 
fiialot cut fmall; give it two or three little boils, feafon it with 
fait to your palate, pour it over the fteaks, and fend them £0 
table. 
Another way to do heef fteaks. 
CUT your fteaks, half broil them, then lay them in a ftew- 
pan, feafon them with pepper and fait, juft cover them with 
gravy and a piece of butter rolled in flour. Let them flew for 
half an hour, beat up the yolks of two eggs, ftir all together for 
two or three minutes, and then ferve it up. 
A petty fide-dijh of heef. 
ROAST a tender piece of beef, lay fat bacon all over it and 
roll it in paper, bafte it, and when it is roafted cut about two 
pounds in thin flices, lay them in a ftew-pan, and take fix large 
cucumbers, peel them, and chop them fmall, lay over them a 
little pepper and fait, flew them in butter for about ten minutes, 
then drain out the butter, and lhake fome flour over them; tofs 
them up, pour in half a pint of gravy, let them flew till they are 
thick, and difti them up. 
jVo drefs a fillet of heef. 
IT is the Inflde of a furloin. You muft carefully cut it all out 
from the bone, grate fome nutmeg over it, a few crumbs of 
bread, a little pepper and fait, a little lemon peel, a little thyme, 
fome parlley fhred fmall, and roll it up tight; tie it with a pack- 
thread, roaft it, put a quart of milk and a quarter of a pound of 
butter into the dripping-pan, and bafte it; when it is enough, 
take it up, untie it, leave a little fkewer in it to hold it together, 
have a little good gravy in the difh, and fome fweet fauce in a 
pup. You may bafte it with red wine and butter, if you like it 
better; qr it will do very well with butter only. 
Beef Jleah rolled. 
TAKE three or four beef {leaks, flat them with a cleaver, 
and make a force-meat thus ; take a pound of veal beat fine in a 
mortar, the flelh of a large fowl thus cut fmall, half a pound of 
cold ham chopped fmall, the kidney-fat of a loin of veal chopped 40 
The Art of Cookery, 
fmall, a fweetbread cut in little pieces, an ounce of truffles and 
morels firft ftcwed and then cut fmall, fome parfley, the yolks of 
four eggs, a nutmeg grated, a very little thyme, a little lemon- 
peel cut fine, a little pepper and fait, and half a pint of cream : 
mix all together, lay it on your fteaks, roll them up firm, of a 
good fize, and put a little fkewer into them, put them into the 
ftew-pan, and fry them of a nice brown ; then pour all the fat 
quite out, and put in a pint of good fried gravy (as in page iq) 
put one fpoonful of catchup, two fpoonfuls of red wine, a few 
mufhrooms, and let them flew for a quarter of an hour. Take 
up the flakes, cut them in two, lay the cut fide uppermoft, and 
pour the fauce over it. Garnifh with lemon. 
Note, Before you put the force-meat into the beef, you are to 
(Hr it all together over a flow fire for eight or ten minutes. 
To few a rump of heef. 
HAVING boiled it til! it is little more than half enough, take 
it up, and peel off the fkin; take fair, pepper, beaten mace, 
grated nutmeg ; a handful of parfley, a little thyme, winter- 
favory, fweet-marjoram, all chopped fine and mixed, and fluff 
them in great holes in the fat and lean, the reft fpread over it, 
with the yolks of two eggs ; fave the gravy that runs out, put to 
it a pint of claret, and put the meat in a deep pan, pour the 
liquor in, cover it clofe, and let it bake two hours, then put 
into the difh, pour the liquor over it, and fend it to table. 
Another way to few a rump of heef. 
YOU muft cut the meat off the bone, lay it in yourffe\y-pan? 
cover it with water, put in a fpoonful of whole pepper, two, 
onions, a bundle of Tweet herbs, Tome fait, and a pint of r,ed 
wine; cover it clofe, fet it over a fiove or ilow fire for four 
hours fhaking it fometimes, and turning it.four or five times; 
make gravy as for foop, put in three quarts, keep it ftirring till 
c’.i ier is ready : take ten or twelve turnips, cut them into flices 
the broad way, then cut them into four, flour them, and fry them 
brown in beef dripping. Be fure to let your dipping boil before 
you put them In ; then drain them well from the fat, lay the 
beef in your foop-di/h, toaft a little bread very nice and brown, 
cut in three corner dice, lay them into the difh, and the turnips 
Jikewife; firain in the gravy; and fend it to table. If you I>ave 
the convenience of a fiove, put the difh over it for five or fix 
ipinute?? it gives £he liquor a fine flavour of the turnips^ made Plain and Eajy. 
41 
snakes the bread eat better, and js a grsat addition. Seafon it 
with fait to your palate. 
Portugal Beef. 
TAKE a rump of beef, cut it off the bone, cut it acrofs, flour 
it, fry the thin part brown in butter, the thick end fluff with 
fuet, boiled chefnuts, an anchovy, an onion, and a little pep- 
per. Stew it in a pan of flrong broth, and when it is tender, 
lay both the fried and flewed together in your difh, cut the fried 
in two and lay on each fide of the flewed, flrain the gravy it was 
flewed in, put to it fome pickled gerkins chopped, and boiled 
chefnuts, thicken it with a piece of burnt butter, give it two or 
three boils up, feafon it with fait to your palate, and pour it ove. 
the beef. Garnifh with lemon. 
$0 Jiew a rump of heef% or ihs hrifcuit, the French 
way i 
TAKE a rump of beef, put it into a little pot that will hold 
jt, cover it with water, put on the cover, let it flew an hour; 
but if the hrifcuit, two hours. Skim it clean, then flafh the 
meat with a knife to let out the gravy, put in a little beaten pep- 
per, fome fait, four cloves, with two or three large blades of 
mace beat fine, fix onions fliced, and half a pint of red wine ; 
cover it clofe, let it flew an hour, then put in two fpoonfuls 
of capers or aftertjum buds pickled, or broom-buds, chop them, 
two fpoonfuls of vinegar, and two of verjuice; boil fix cabbage 
lettuces in water, then put them in a pot, put in a pint of 
good gravy, let all flew together for half an hour, fkim all the 
fat off. Jay the meat into the difh, and pour the reft over it, 
have ready fome pieces of bread cut three corner ways, and fried 
crifp, flick them about the meat, and garnifh them. When you 
put in the cabbage, put with it a good piece of butter rolled 
in flour, 
To few heef gohhets. 
GET anv piece of beef, except leg, cut it in pieces about 
the bignefs of a puiiet’s egg, put them in a ftew-pan, cover them 
with water, let them flew, fkim them clean, and when they 
have ftewed an hour, take mace, doves, and whole pepper tied 
in a nauflin rag loofe, fome celery cut fmall, put them into the 
pan with fome fait, turpips and carrots, pared and cut in dices.  she Art of Cookery, 
a little parfley, a bundle of fweet-herbs, and a large cruft qF 
bread. You may put in an ounce of barley or rice, if you like 
it. Cover it clofe, and let it ftew till it is tender, take out the 
herbs, fpices and bread, and haye ready fried a French roll cut 
in four. Difti up all together, and fend it to table. 
TAKE a furloin of beef, or a large rump, bone ft and beat 
it very well, then lard it with bacon, feafon it all over with fait 
pepper, mace, cloves, and nutmeg, all beat fine, fome lemon- 
peel cut fmall, and foms fweet-herbs} in the mean time make 
a ftrong-broth of the bones, take a piepe of butter with a little 
flour, brown it, put in the beef, keep it turning often till it is 
brown, then ftrain the broth, put all together into a pot, put in 
a bay-leaf, a few truffles, and fome ox palates cut fmall; cover 
it clofe, and let it ftew till it is tender, take out the beef, fkim 
off all the fat, pour in a pint of claret, fome fried oyfters, an 
anchovy, and fome gerkins fhred fmall; boil all together, put 
in the beef to warm, thicken your fiance \yith a piece of butter 
rolled in flour, or muftiroom powder* or burnt butter. Lay your 
meat in the difh, pour the fauce over it, and fend it to table. 
This may be eat either hot or cold. 
Beef royal. 
FIRST parboil your tongue and udder, blanch the tongue and 
ftick it with cloves ; as for the udder, you muft carefully raife it, 
and fill it with force-meat, made with veal : firft wafh the infide 
with the yolk of an egg, then put in the force-meat, tie the ends 
clofe and fpit them, roaft them,, and bade them with butter when 
enough, have good gravy in the difh, and fweet fauce in a cup. 
Note, For variety you may lard the udder. 
A tongue and udder forced. 
To fricafy neats tongues. 
TAKE neats tongues, boil them tender, peel them, cut them 
into thin flices, and fry them in frefh butter; then pour out the 
butter, put in as much gravy as you fhall want for fauce, a bun- 
dle of Aveet-herbs, an onion, fome pepper and fait, and a blade 
or two of mace ; fimmer all together half an hour, then take out 
your tongue, firain the gravy, put it with the tongue in the 
Hew again, beat up the yolks of two eggs with a glafs of 
white wine, a little grated nutmeg, a piece of butter as big as a 
walnut rolled in flour, {bake all together for four or five minutes, 
difil it up, and fend it to table. made Plain and Eafyi 
To force a tongue. 
BOIL it till it is tender; let it ftand till it is cold, then cut a 
hole at the root-end of it, take out fome of the meat, chop it 
with as much beef fuet, a few pippins, fome pepper and fait, 
a little mace beat, fome nutmeg, few fvveet-herbs, and the 
yolks of two eggs 5 chop it all together, fluff it, cover the end 
with a veal caul or buttered paper, roaft it, bade it with butter, 
and difh it up. Have for fauce good gravy, a littJe melted but- 
ter, the juice of an orange or lemon, and fome grated nutmeg ; 
boil It up, and pour it into the difh. 
T0 fiew neats tongues whole. 
TAKE two tongues, let them flew in water juft to cover them 
for two hours, then peel them, put them in again with a pint 
of ftrong gravy, half a pint of white wine, a bundle of fweet 
herbs, a little pepper and fait, fome mace, cloves, and whole 
pepper tied in a muflin rag, a fpoonful of capers chopped, tur- 
nips and carrots fliced, and a piece of butter rolled in flour; let 
all flew together very foftly over a flow fire for two hours, then 
take out the fpice and fweet-herbs, and fend it to table. You 
may leave out the turnips and carrots, or boil them by them- 
felves, and lay them in a difh, juft as you like. 
To fricajey ox palates. 
ALTER boiling your palates very tender, (which you muft 
do by fetting them on in cold water, and letting them do foftly) 
then blanch them and ferape them clean ; take mace, nutmeg, 
doves, and pepper beat fine, rub them all over with thofe, and 
with crumbs of bread j have ready fome butter in a flew-pan, 
and when it is hot, put in the palates; fry them brown on both 
fides, then pour out the fat, and put to them fome mutton or 
beef gravy, enough for fauce, an anchovy, a little nutmeg, a 
little piece of butter rolled in flour, and the juice of a lemon ; 
let it fimmer all together for a quarter of an hour, difh it up, 
and garnifh with lemon. 
HAVING boiled your palates tender, blanch them, cut them 
into flices about two inches long, lard half with bacon, then 
have ready two or three pigeons and two or three chicken- 
peepers, draw them, trufs them, and fill them with force-meat; 
let half of them be nicely larded, fpit them on a bird fpit: fpic 
To roaft ox palates.  The Art of Cookery, 
them thus; a bird, a palate, a Cage-leaf, and a piece of bacon; 
and fo on, a bird, a palate, a fage-leaf, and a piece of bacon. 
Take cocks-combs and lambs-ftones, parboiled and blanched, 
lard them with little bits of bacon, large oyflers parboiled, and 
each one larded with one piece of bacon, put thefe on a fkewer 
with a little piece of bacon and a Cage-leaf between them, tie 
them on to a fpit and roaft them, then beat up the yolks of three 
eggs, fome nutmeg, a little fait and crumbs of bread; bafle 
them with thefe all the time they are a-roafling, and have ready 
two fweetbreads each cut in two, fome artichoke-bottoms cut 
into four and fried, and then rub the difh with Chalets: lay the 
birds in the middle piled upon one another, and lay the other 
things all feparate by themfelves round about in the difh. Have 
ready for fauce a pint of good gravy, a quarter of a pint of red 
wine, an anchovy, the oyfler liquor, a piece of butter rolled in 
flour; boil all thefe together and pour into the difh, with a little 
juice of lemon. Garnifh your difh with lemon. 
To drefs a leg of mutton d la royale. 
HAVING taken off all the fat, Ckin, and fhank bone, lard 
it with bacon, feafon it with pepper and fait, and a round piece 
of about three or four pounds of beef or leg of veal, lard it, 
have ready fome hog’s lard boiling, flour your meat, and give it 
a colour in the Sard, then take the meat out and put it into a 
pot, with a bundle of Tweet herbs, fome parfley, an onion fluck 
with cloves, two or three blades of mace ; fome whole pepper, 
and three quarts of water; cover it dofe, and let it boil very 
foftly for two hours, mean while get ready a fweetbread fplit, 
cut into four, and broiled, a few truffles and morels flevved in a 
quarter of a pint of flrong gravy, a glafs of red wine, a few 
mufhrooms, two fpoonfuls of catchup, and fome afparagus-tops; 
boil all thefe together, then lay the mutton in the middle of the 
difli, cut the beef or veal into flices, make a rim round your 
mutton with the fhces, and pour the rageo over it; when you 
have taken the meat out of the pot, fldm all the fat off the 
gravy; ftrain it, and add as much to the other as will fill the 
difh. Garnifh with lemon. 
A leg of mutton d la hautgout. 
LET it bang a fortnight in an airy place, then have ready 
fome cloves of garlic, and fluff it all over, rub it with pepper 
and fait; roaft it, have ready fome good gravy and red wine in 
the difh, and fend it to table. made Plain and Eafyl 
To roaji a leg of mutton with oyjlers. 
TAKE a leg about two or three days killed, fluff!t all over 
with oyfters, and roaft it. Garnifh With horfe-raddifh. 
STUFF it all over with cockles, and roaft it. Garnifh with 
horfe-raddifh. 
To roaji a leg of mutton with cockles. 
A Jhoulder of mutton in epigram, 
ROAST it almoft enough, then very carefully take off the 
flcin about the thicknefs of a crown-piece, and the thank-bone 
with it at the end ; then feafon that fkin and {hank-bone with 
pepper and fait, a little lemon-peel cut fmall, and a few fweet- 
herbs and crumbs of bread, then lay this on the gridiron, and 
let it be of a fine brown ; in the mean time take the reft of the 
meat and cut it like a hafh about the bignefs of a fhilling ; fave 
the gravy and put to it, with a few fpoonfuls of ftrong gravy, 
half an onion cut fine, a little nutmeg, a little pepper and fait, 
a little bundle of fvveet-herbs, fome gerkins cut very final!, a 
few mufhrooms, two or three truffles cut fmall, two fpoonfuls of 
wine, either red or white, and throw a little flour over the meat: 
let all thefe flew together very foftly for five or fix minutes, but 
be fure it do not boil; take out the Tweet-herbs, and put the hafh 
into the difh, lay the broiled upon it, and fend it to table. 
A harrico of mutton. 
TAKE a neck or loin of mutton, cut it into fix pieces, flour 
it, and fry it brown on both fides in the ftew-pan, then pour 
out all the fat j put in fome turnips and carrots cut like dice, 
two dozen of chefnuts blanched, two or three lettuces cut fmall, 
■fix little round onions, a bundle of Tweet-herbs, fome pepper and 
fait, and two or three blades of mace; cover it clofe, and 
let it flew for an hour, then take off the fat and difh it up. 
To French a hind fuddle of mutton. 
It is the two rumps. Cut off the rump, and carefully lift 
up the fkin with a knife : begin at the broad end, but be fare 
you do not crack it nor take it quite off: then take fomc flices of 
ham or bacon chopped fine, a few truffles, fome young onions, 
fome parfley, a little thyme, Tweet marjoram, winter favoury.  The Art of Cookery, 
a little lemon-peel, all chopped fine, a little mape and two or 
three cloves beat fine, half a nutmeg, and a little pepper and 
fait; mix all together, and throw over the meat where you took 
off the Ikln, then lay on the fkirj again, and fallen it with two 
fine fkevvers at each fide, and roll it in well buttered paper. It 
will take three hours doing : then' take off' the paper, bade the 
meat, ftrew it all over with crumbs of bread, and when it is of 
a fine brown take it up. For fauce take fix large fiialots, cut 
them very fine, put them into a fauce-pan with two fpoonfdls of 
vinegar, and two of white wine ; boil them for a minute or two, 
pour it into the difti, and garnifli with holfe-taddifh. 
TAKE the hind laddie of mutton, take off the fkin, lard it 
with bacon, feafon it with pepper, fait, mace, cloVes beat, and 
nutmeg, fweet-herbs, young onions, and pariley, all chopped 
fine; take a large oval or a large gravy-pan, lay layers of ba- 
con, and then layers of beef all over the bottom, lay in the mut- 
ton, then lay layers of bacon on the mutton, and then a layer 
of beef, put in a pint of wine, and as much good gravy as will 
liew it, put in a bay-leaf, and two or three fhalots, cover it 
clofe, put fire over and under it, if you have a clofe pan, and 
let it Hand Hewing for two hours; when done, take it out, drew 
crumbs of bread all over it, and put it into the oven to brown, 
drain the gravy it was dewed in, and boil it till there is juft 
enough for fauce, lay the mutton into a difh, pour the fauce in, 
and ferve it up. You mull: brown it before a fire, if you have 
not an oven. 
Another French way, called St. Menehoutl 
Cutlets ala Maintenon. A very good difh. 
CUT your cutlets handfomely, beat them thin with' your 
cleaver, feafon them with pepper and fait, make a force meat 
with veal, beef fuet, fpice and fweet-herbs, rolled in yolks of 
eggs, roll force meat round each cutlet within two inches of 
tke top of the bone, then have as many half fheets of white 
paper as cutlets, roll each cutlet in a piece of paper, firft but- 
tering the paper well on the inhde, dip the cutlets in melted but- 
ter and then in crumbs of bread, lay each cutlet on half a fheet of 
paper crofs the middle of it, leaving about an inch of the bone 
out, then clofe the two ends of your paper as you do a turnover 
tart, and cut off the paper that is too much ; broil your mutton 
cutlets half an hour, your veal cutlets three quarters of an made Plain and Eajy. 
4? 
hour, and then take the paper off and lay them round in the 
difh, with the bone outwards. Let your fauce be good gravy 
thickened, and ferve it up. 
To make a mutton haJJo, 
CUT your mutton in little bits as thin as you can, ftrew a 
little flour over it, have ready fome gravy (enough for fauce) 
wherein fweet-herbs, onion, pepper and fait, have been boiled; 
ftrain it, put in your meat, with a little piece of butter rolled in 
flour, and a little fait, a flialot cut fine, a few capers and ger- 
kins chopped fine, and a blade of mace . tols all together for a 
minute or two, have ready fome bread toafted and cut into thin 
fippets, lay them round the difh, and pour in your hafli. Gar- 
nilh yourdifti with pickles and horfe-raddifh. 
Note, Some love a glafs of red wine, or walnut pickle. You 
may put juft what you will into a hafli. If the fippets are toafled 
it is better. 
To drefs pigs petty-toes. 
PUT your petty-toes into a fauce-pan with half a pint of 
water, a blade of mace, a little whole pepper, a bundle of fweet 
herbs, and an onion. Let them boil five minutes, then take 
out the liver, lights, and heart, mince them very fine, grate a 
little nutmeg over them, and fhake a little flour on them ; let 
the feet do till they are tender, then take them out and ftrain 
the liquor, put all together with a little fait, and a piece of but- 
ter as big as a walnut, (hake the fauce-pan often, let it fimmer 
five or fix minutes, then cut fome toafted fippets and lay round 
the difh, lay the mince-meat and fauce in the middle, and the 
petty-toes fplit round it. You may add the juice of half a lemon, 
or a very little vinegar. 
A fecond way to roajt a leg of mutton with oyjlers, 
STUFF a leg of mutton with mutton fuet, fait, pepper, 
nutmeg, and the yolks of eggs; then roaft it, ftick it all over 
with cloves, and when it is about half done, cut off fome of the 
under-fide of the flefhy end in little bits, put thefe into a pipkin 
with a pint of oyfters, liquor and all, a little fait and mace, and 
half a pint of hot water; ft ew them till half the liquor is wafted, 
then put in a piece of butter rolled in flour, fhake all together’ 
and when the mutton is enough take it up; pour this fauce over 
it, and fend it to table. The Art of Cookery, 
T AKE a hind-quarter of mutton, and cut the leg in the fhapd 
of a haunch of venifon, fave the blood of the Iheep and fteep 
it in for five or fix hours, then take it out and roll it in three or 
four fheets of white paper well buttered on the infide, tie it with 
a packthread, and roaft it, bailing it with good beef-dripping or 
butter. It will take two hours at a good fire, for your mutton 
muft be fat and thick. About five or fix minutes before you 
take it up, take off the paper, bafte it with a piece of butter, 
and Ihake a little flour over it to make it have a fine froth, and 
then have a little good drawn gravy in a bafon, and fweet-fauce 
in another. Don’t garnifh with any thing. 
5T<? drift a leg of mutton to eat like venifori 
To drefs mutton the Turkifh way. 
FIRST cut your meat into thin flices, then wafh it In vinegar, 
and put it into a pot or fauce-pan that has a clofe cover to it, 
put in fome rice, whole pepper, and three or four whole onions ; 
let all thefe flew together, fkimming it frequently: when it is 
enough, take out the onions, and feafon it with fait to your palate, 
lay the mutton in the difh, and pour the rice and liquor over it. 
Note, The neck or leg are the heft joints to drefs this way. 
Put into a leg four quarts of water, and a quarter of a pound of 
rice; to a neck two quarts of water, and two ounces of rice. 
To every pound of meat allow a quarter of an hour, being clofe 
covered. If you put in a blade or two of mace, and a bundle of 
fwcet-herbs, it will be a great addition. When it is juft enough 
put in a piece of butter, and take care the rice don’t burn to the 
pot. In all thefe things you fhould lay fkewers at the bottom of 
the pot to lay your meat on, that it may not flick. 
A fioulder of mutton with a ragoo of turnips. 
TAKE a fhoulder of mutton, get the blade-bone taken out 
as neat as poffible, and in the place, put a ragoo, done thus: take 
one or two fweetbreads, fome cocks-combs, half an ounce of 
truffles, fome mufhrooms, a blade or two of mace, a little 
pepper and fait; ftew all thefe in a quarter of a pint of good gra- 
vy, and thicken it with a piece of butter rolled in flour, or yolks 
of eggs, which you pleafe : Jet it be cold before you put it in, 
and fill up the place where you took the hone out juft in the 
form it was before, and few it up tight : take a large deep ftew- 
pan, or one of the round deep copper pans with two handles, lay 7)iade Plain and Kafy. 
at the bottom thin flices of bacon, then flices of veal, a bundle 
of parfley, thyme, and fweet-herbs, fome whole pepper, a blade 
or two of mace, three or four cloves, a large onion, and put in 
juft thin gravy enough to cover the meat, cover it clofe, and let 
it Ifew two hours, then take eight or ten turnips, pare them, 
and cut them into what fhape you pleafe, put them into boiling 
water, and Jet them be juft enough, throw them into a lieve to 
drain over the hot water, that they may keep warm, then take 
lip the mutton, drain it from the fat, lay it in a difb, and keep 
it hot covered ; ftraln the gravy it was ftewed in, and take oft* 
all the fat, put in a little fait, a glals o. red wine, two fpoonfuls 
of catchup, and apiece of butter rolled in Hour, boil together 
till there is juft enough for fauce, then put in the turnips, give 
them a boil up, pour them over the meat, and fend it to table. 
You may fry the turnips of a light brown, and tofs them up 
with the fauce; but that is according to your palate. 
Note, Fora change you may leave out the turnips, and add a 
bunch of celery cut and waflied clean, and ftewed in a very little 
water, till it is quite tender, and the water almoft boiled away. 
Pour the gravy, as before dire&ed, into it, and boil it up till the 
fauce is good ; or you may leave both thefe out, and add truffles, 
morels, frefh and pickled mufhrooms, and artichoke-bottoms. 
N. B. A fhoulder of veal without the knuckle, firft fried, 
and then done juft as the mutton, eats very well. Don’t gar- 
jjiffl your mutton, but garnifh your veal with lemon. 
TAKE a little grated bread, fome beef fuet, the yolks of 
hard eggs, three anchovies, a bit of onion, fome pepper and 
fait, a little thyme and winter favodry, twelve oyfters, and fome 
nutmeg grated; mix all thefe together, (bred them very fine, 
work them up with raw eggs like a pafte, ftuft* your muttori 
under the fkin in the thickeft place, or where you pleafe, and 
road it; for fauce, take fome of the oyfter liquor, fome claret, 
one anchovy, a little nutmeg, a bit of an onion,- and a tew oy- 
fters ; flew all thefe together, then take out your onion, pour 
fauce under your mutton, and fend it to table. Garhifh with 
horfe-raddifli. 
To fluff a leg or Jhoulder of mutton: 
Sheeps rumps with rite. 
TAKE fix rumps, put them into aftew-pan with feme mut- 
ton gravy, enough to fill it, flew them about half an hour, take 
Ihetn up and let them ftand to coo), then put into the liquor  ~ 'The Art of Cookery, 
a quarter of a pound of rice, an onion ftuck with cloves, and a 
blade or two of mace; let it boil till the rice is as thick as a 
pudding, but take care it don’t ftick to the bottom, which you 
mull do by (birring it often: in the mean time take a clean flew- 
pan, put a piece of butter into it; dip your rumps in the yolks 
of eggs beat, and then in crumbs of bread with a little nutmeg, 
lemon-peel, and a very little thyme in it, fry them in the butter 
of a fine brown, then take them out. Jay them in a difh to drain, 
pour out all the fat, and tofs the rice into that pan; ft'f it all 
together for a minute or two, then lay the rice into the difh, 
lay the rumps all round upon the rice, have ready four eggs 
boiled hard, cut them Into quarters, lay them round the difh 
with fried parfley between them, and fend it to table. 
cTo hake lamh and rice. 
TAKE a neck and loin of lamb, half roaft it, take it up, 
cut it into fteaks, then take half a pound of rice, put it into a 
quart of good gravy, with two or three blades of mace, and a 
little nutmeg. Do it over a ftove or flow fire till the rice be- 
gins to be thick ; then take it off, ftir in a pound of butter, and 
when that is quite melted ftir in the yolks of fix eggs, fiift beat; 
then take a difh and butter it all over, take the fteaks and put a 
little pepper and fait over them, dip them in a little melted but- 
ter, lay them into the difh, pour the gravy which comes out of 
them over them, and then the rice; beat the yolks of three 
eggs and pour all over, fend it to the oven, and bake k better 
than half an hour. 
Baked mutton chops. 
TAKE a loin or neck of mutton, cut it into fteaks, put 
fome pepper and fait over it, butter your difh and lay in your 
fteaks; then take a quart of milk, fix eggs beat up fine, and 
four fpoonfuls of flour; beat your flour and eggs in a little milk 
fiift, and then put the reft to it, put in a little beaten ginger, 
and a little fait. Pour this over the fteaks, and fend it to the 
®ven ; an hour and an half will bake it. 
A forced leg of lamb. 
TAKE a large leg of lamb, cut a long flit on the back-fide, 
tut take great care you don’t deface the other fide ; then chop 
the meat fmall with marrow, half a pound of beef-fuet, feme 
oyflers, an anchovy unwafhed, an onion, fome fweet-herbs, a 
- little lemon peel, and fome beaten mace and nutmeg; beat all made Plain and Eafy, 
thefe together in a mortar, fluff it up in the flape it was before, 
few it up, and rub it over with the yolks of eggs beaten, fpit it, 
flour it all over. Jay it to the fire, and bafle it with butter. An 
hour will roaft it. You may bake it, if you pleafe, but then 
you muft butter the difl, and lay the butter over it; cut the loin 
into fteaks, feafon them with pepper, fait, and nutmeg, lemon- 
peel cut fine, and a few fweet-herbs; fry them in frefl-butter of 
a fine brown, then pour out all the butter, put jn a quarter of a 
pint of white wine, fliake it about, and put in half a pint of 
flrong gravy, wherein good fpice has been boiled, a quarter of a 
pint of oyfters and the liquor, fbme muflirooms and a fpoonful of 
the pickle, a piece of butter rolled in flour, and the yolk: of an 
egg beat; ftir all thefe together till it is thick, then lay yOUr leg 
of lamb in the difli, and the loin round it; pour the fauce over 
it, and garnifii with lemon. 
To fry a loin of lamb. 
CUT the loin Into thin fteaks, put a very little pepper and 
fait, and a little nutmeg on them, and fry them in frefh butter; 
when enough, take out the fteaks, lay them in a difli before 
the fire to keep hot, then pour out the butter, fliake a little 
flour over the bottom of the pan, pour in a quarter of a pint of 
boiling water, and put in a piece of butter j lhake all together, 
give it a boil or two up, pour it over the fteaks, and fend it to 
table. 
Note, You may do mutton the fame way, and add two fpoon- 
fuls of walnut-pickle. 
Another way of frying a neck or loin of lamb. 
CUT it into thin fteaks, beat them with a rolling-pin, fry 
them in half a pint of ale, feafon them with a little fait, and 
cover them clofe; when enough, take them out of the pan, lay 
them in a plate before the fire to keep hot, and pour all out of 
the pan into a bafon j then put in half a pint of white wine, a 
few capers, the yolks of two eggs beat, with a little nutmeg and 
a little fait; add to this the liquor they were fried in, and keep 
flirring it one way all the time till it is thick, then put in the 
lamb, keep fhaking the pan for a minute or two, lay the fleaks 
into the dilh, pour the fauce over them, and have fome parfley 
in a plate before the fire a-crifping. Garnilh your dilh with that 
and lemon. The Art of Cookery, 
To ?hake a ragoo of lamb. 
TAKE a fore-quarter of lamb, cut the knuckle-bone off, 
lard it with little thin bits of bacon, flour it, fry it of a fine 
brown, and then put it into an earthen pot or ftew-pafl; put to 
it a quart of broth or good gravy, a bundle of herbs, a little 
mace, two or three cloves, and a little whole pepper; cover it 
clofe, and let it flew pretty faft for half an hour, pour the liquor 
all out, flrain it, keep the lamb hot in the pot till the fauce >s 
ready. Take half a pint of oyflers, flour them, fry them brown, 
drain out all the fat clean that you fried them in, fkim all the 
fat off the gravy, then pour it into the oyflers, put in an an- 
chovy, and two fpoonfuls of either red or white wine; boil all 
together, till there is jufl enough for fauce, add fdme frefli 
muftirooms (if you can get them) and fome pickled ones, with a 
ipoonful of the pickle, or the juice of half a lemon. Lay your 
lamb in the difli, and pour the fauce dver it. Garnifa with 
lemon. 
To few a lamb's, cr calf's head. 
FIRST vvafh it, and pick It very clean, Jay it in water for 
an hours take out the brains, and with a flrarp penknife carefully 
take out the bones and the tongue, but be careful you do not 
break the meat; then take out the two eyes, and take two pounds 
of veal and two pounds of beef fuet, a very little thyme, a 
good piece of lemon peel minced, a nutmeg grated, and two 
anchovies: chop all very well together, grate two flale rolls, 
and mix ail together with the yolks of four eggs: fave enough 
of this meat to make about twenty balls, take half a pint of 
frefli muflirooms clean peeled and waffled, the yolks of fix eggs 
chopped, half a pint of oyflers clean waffled, or pickled cockles 
mix all thefe tegether, but ffrfl flew your oyflers, and put.to it 
two quarts of gravy, with a blade or two of mace. It will be 
proper to tie the head with packthread, cover it clofe, and let 
it flew two hours: in the mean time beat up the brains with- 
fome lernon-peel cut fine, a little parfley chopped, half a nut- 
meg grated, and the yolk of an egg ; have fome dripping boil- 
ing, fry half the brains in little cakes, and fry the balls, keep 
them both hot by the fire ; take half an ounce of truffles and 
morels, then flrain the gravy .the head was flewed in, put the truf- 
fles and morels to it with the liquor, and a few mufcroomsj boil 
all together, then put in the reft of the brains that are not fried, 
flew them together for a minute or two, pour it over the head. made Plain and Eafy. 
53 
land lay the fried brains and balls round it. Garnifh with lemon. 
You may fry about twelve t yflefs. 
P'o drefs veal d la Burgoife, 
CUT pretty thick flices of veal, lard them with bacon, and 
feafon them with pepper, fait, beaten macc, cloves, nutmeg, 
.and chopped parfley, then take the ftew-pan and cover the bot- 
tom with dices of fat bacon, Jay the vea! upon them, cover it, 
.and fet it over a very flow fire for eight or ten minutes juft to ,be 
hot and no more, then brifk up your and brown your 
on both fides, then fhake fome nour over it and brown it- pour 
in a quart of good broth or gravy, cover it -clofe, and Jet it 
ilew gently till it is enough ; when enough, take out the flices 
of bacon, and ikim all the fat oft' clean, and beat up the 
of three eggs with feme of the gravy; mix all together, and 
keep it ftirring one way till it is fmooth and thick, then take k 
up, lay your meat in tfie difh, and pour the fauce oyer it. Gaf- 
nifh with lemon. 
A difguifed kg of veal and la,con. 
LARD your veal all over with dips of bacon and a little 
lemon-peel, and bpil it with a piece of baconj when enough, 
take it up, cut the bacon into dices, and have ready fome dried 
fage and pepper rubbed fine, rub over .the bacon, lay the veal 
in the difh and the bacon round it, ftrew it all over with fried 
parfley, and have green fauce in cups, made thus: take two 
handfuls of forrel, pound it in a mortar, and fqueeze out th© 
juice, put it into a fauce-pan with fome melted butter, a little 
fugar, and the juice of lemon. Or you may make it thus: beat 
two handfuls of forrel in a mortar, with two pippins quartered, 
fqueeze the juice out, with the juice of a lemon or vinegar, and 
fvveeten it with fugar. 
A pillaw of veal. 
TAKE a neck or bread: of veal, half road it, then cut it 
into fjx pieces, feafon it with pepper, fait and nutmeg: take 
a pound of rice, put to it a quart of broth, feme mace, and a 
little fait, do it over a dove or very flow fire til! it is thick, but 
butter the bottom of the difh or pan you do it in; beat up the 
yolks of fix eggs and dir into it, then take a little round deep 
difh, butter if, lay feme of the rice at the bottom, then lay the 
veal on a round heap and cover it all over with rice, wafh  ¥he Art of Cookery, 
54 
it over with the yolks of eggs, and bake it an hour and a half, 
then open the top and pour in a pint of rich good gravy. Gar- 
nifh with a Seville orange cut in quarters, and fend it to table 
hot. 
Bombarded veal. 
YOU muft get a fillet of veal, cut out of it five lean pieces 
as thick as your hand, round them up a little, then lard them 
very thick on the round fide with little narrow thin pieces of 
bacon, and lard five fheeps tongues (being firft boiled and 
blanched) lard them here and there with very little bits of lemon- 
peel, and make a well-feafoned force-meat of veal, bacon, ham, 
beef fuet, and an anchovy beat well; make another tender 
force-meat of veal, beef fuet, mufhrooms, fpinach, parfley, 
thyme, fweet-marjoram, winter favory, and green onions. 
Seafon with pepper, fait, and mace ; beat it well, make a round 
ball of the other force-meat and fluff in the middle of this, roll 
it up in a veal-caul, and bake it; what is left, tie up like a Bo- 
logna faufage, and boil it, but firft rub the caul with the yolk 
of an egg; put the larded veal into a flew-pan with fome good 
gravy, and when it is enough fkim off the fat, put in fome 
truffles and morels, and fome mufhrooms. Your force-meat 
being baked enough, lay it in the middle, the veal round it, 
and the tongues fried, and laid between, the boiled cut into 
flices, and fried, and throw all over. Pour on them the fauee. 
You may add artichoke-bottoms, fweetbreads, and cocks-combs, 
if you pleafe. Garnifh with lemon. 
Veal rolls. 
TAKE ten or twelve little thinflices of veal, lay on 
fome force-meat according to your fancy, roll them up, and tie 
them juft acrofs the middle with coarfe thread, put them on 
a bird-fpit, rub them o\;er with the yolks of eggs, flour them, 
and bafte them with butter. Half an hour will do them. 
Lay them into a difb, and have ready fome good gravy, with 
a few truffles and morels, and fome mufhrooms. Garnifh with 
lemon. ‘ " made Plain and Eajy. 
TAKE two pounds of veal, fome marrow, two anchovies* 
the yolks of two hard eggs, a few mufhrooms, and fome oyfiers* 
a little thyme, marjoram, parfley, fpinach, lemon-peel, fait* 
pepper, nutmeg and mace, finely beaten; take your veal caul» 
lay a layer of bacon and a layer of the ingredients, and a 
layer of the bacon and a layer of the ingredients, roll it in the 
veal caul, and either roaft it or bake it. An hour will do either. 
When enough, cut it into flices, lay it into your difh, and pour 
good gravy over it. Garnifh with lemon. 
Olives of veal the French way. 
Scotch collops a la Francois. 
TAKE a leg of veal, cut it very thin, lard it with bacon, 
then take half a pint of ale boiling, and pour over it till the 
blood is out, and then pour the ale into a bafon ; take a few 
fweet-herbs chopped final!, firew them over the veal and fry it 
in butter, flour it a little till enough, then put it into a difh and 
pour the butter away, toaft little thin pieces of bacon and lay 
round, pour the ale into the ftew-pan with two anchovies and a 
glafs of white wine, then beat up the yolks of two eggs and ftir 
in, with a little nutmeg, fome pepper, and a piece of butter, 
fhake all together till thick, and then pour it into the difh. 
Garnifh with lemon. 
To make a favoury difh of veal. 
CUT large collops out of a leg of veal, fpread them abroad 
on a drefler, hack them with the back of a knife, and dip 
them in the yolks of eggs ; feafon them with cloves, mace, nut- 
meg and pepper, beat fine; make force-meat with fome of your 
veal, beef-fuet, oyfters chopped, fweet-herbs Aired fine, and 
the aforefaid fpice, ftrew all thefe over your collops, roll and tie 
them up, put them on fkewers, tie them to a fpit, and roaft 
them j to the reft of your force-meat add a raw egg or two, roll 
them in balls and fry them, put them in your difh with your 
meat when roafted, and make the fauce with ftrong broth, an 
anchovy, a fhalot, a little white-wine, and fome fpice. Let 
it flew, and thicken it with a piece of butter rolled in flour, 
pour the fauce into the difli, lay the meat in, and garpifh with 
lemon. 56 
The Art of Cookery, 
Scotch collop larded. 
PREPARE a fillet of veal, cut into thin dices, cut off the 
fkin and fat, lard them with bacon, fry them brown, then take 
them out, and lay them in a difh, pour out all the butter, 
take a quarter of a pound of butter and melt it in the pan, then 
ftrew in a handful of flour; ftir it till it is brown, and pour in 
three pints of good gravy, a bundle of Tweet-Kerbs, .and an 
onion, which you muft take out foon; let it bbi) a little, then 
put in the collops, let them ftew half a quarter cl7 an hour,, put 
in feme force-meat balls fried, the yolks of two eggs, a piece of 
butter, and a few pickled nmfhrooms ; ftir all together for a 
minute or two till it is thick; and then difti It up, Garnifil 
with lemon. 
To do them white. 
AFTER you have cut your veal in thin dices, lard It with ba- 
con ; feafon it with doves, mace, nutmeg, pepper, and fair, feme 
grated bread, and fweet-herbs. Stew the knuckle in. as little 
liquor as you can, a bunch of Tweet-herbs, fome whole pepper, 
a blade of mace, and four cloves; then take a pint of the broth, 
{lew the cutlets in it, and add to it a quarter of a pint of white 
wine, fome muflirooms, a piece of butter rolled in flour, and 
the yolks of two eggs; ftir all together till it is thick,, and then 
diih it up. Garnifti with lemon. 
ROAST a piece of veal, cut off the fkin and nervous parts, 
cut it into little thin bits, put feme butter into a ftew-pan over 
the fire with fome chopped onions, fry them a little, then add 
a duft of dour, ftir it together, and put in fome good broth, or 
gravy, and a bundle of fweet-herbs: feafon it with fpice, make 
it of a good tafte, and then put in your veal, the yo]ks of tyyp 
eggs beat up with cream and grated nutmeg, fome chopped 
pardey, a ftia'ut, fome lemon-peel grated, and a little juice ,of 
lemon. Keep it ftirring one way; when enough, di£h it up. 
Veal llanq.net!. 
A jhadder of veal a la Piemontoife. 
TAKE a ihoulder of veal, cut off the fkin that it may hang 
at one end, then lard the meat with bacon and ham, and 
feafon it with pepper, fait, mace, fweet-herbs, parlley and 
lemon-peel j cover it again with the fkin, Hew it with gravy. made Plain and Eajy. 
57 
-snd when It Is juft tender take it.up; then take forrel, feme let- 
tuce chopped /mail, and ftew them hi feme butter with parfley* 
onions and ; the being tender put to them fome 
of the liquor, fome Lvectbrc/fos and bits of ham. Let all 
jftew together a little while, t’qen lift up the {kin, lay the ftewed 
herbs over and under, (cover it with the {kin again, wet it with 
’united butter, ,ftre,w it oyer with crumbs of bread, and fend it 
to the oven to brown; ferve it hot, with fome good gravy in the 
difli. The French ftrew it over with parmefan before it goes to 
the pven. 
A cqlf's head furprife. 
YOU muft bone it, but not fplit it, cleanfe it well, fi]] jt wit/i 
a ragoo ('in the form it was before) made thus : take two fweet- 
breads, each fweetbread being cut into eight pieces, an ox’s pa- 
late boiled tender and cut into little pieces, fome cocks combg, 
half an ounce of truffles and morels, fome mufhrooms, fome ar- 
tichoke bottoms, and afparagus tops; flew all thefe in half a 
pint of good gravy, fcafon it with two of three blades of mace, 
four cloves, half a nutmeg, a very little pepper, and fome fair, 
pound all thefe together, and put them into the ragoo : when it 
Jias flowed about half an hour, take the yolks of three eggs beat 
tip with two fpoonfu’s of cream and two of white wine, put it 
to the ragoo, keep it flirting one way for fear of turning, and 
flir in a piece of butter rolled in flour; when it is very thick and 
fmooth fill the head, make a force-meat with half a pound of 
veal, half a pound of beef-fuet, as much crumbs of bread, a 
few fweet-herbs, a little lemon-peel, and fome pepper, fait, and 
mace, all beat fine together in a marble mortar; mix it up with 
two eggs, make a few balls (about twenty) put them into the 
ragoo in the head, then fallen the head with fine wooden fkew- 
ers, lay the force-meat over the head, do it over with the yolks 
of two eggs, and fend it to the oven to bake. It will take about 
two hours baking. You mull lay pieces of butter all over the 
head, and then flour it. When it is baked enough, lay it in your 
difh, and have a pint of good fried gravy. If there is any gravy 
in the difh the head was baked in, put it to the other gravy, 
and boil it up; pour it into your difh, and garnifh with lemon. 
You may throw fome mufhrcoms over the head. 
Sweetbreads of veal a la Dauphine. 
TAKE the largefl fweetbreads you can get, open them in 
fuch & manner as you can fluff in force-meat, three will make a 
fine dilhj make your force-meat with a large fowl or young 58 
The Art of Cookery, 
cock, fkin it, and pick off all the fiefh, take half a pound cf 
fat and lean bacon, cut thefe very fine and beat them in a mor- 
tar; fealbn it with an anchovy, fome nutmeg, a little lemon- 
peel, a very little thyme, and fome parfley; mix thefe Up with 
the yolk of an egg, fill your fweetbreads and fallen them with 
fine wooden fkewers ; take the ftew-pan, lay layers of bacon at 
the bottom of the pan, feafon them with pepper, fait, mace 
cloves, fweet-herbs, and a large onion fliced, upon that lay thin 
llices of veal, and then lay on your fweetbreads; cover it dole, 
let it Hand eight or ten minutes over allow lire, and then pour 
in a quart of boiling water or broth j cover it clofe, and Jet it 
flew two hours very foftly, then take out the fweetbreads, keep 
them hot, ftrain the gravy, Ikim all the fat off, boil it up till 
there is about half a pint, put in the fweetbreads, and give them 
two or three minutes Hew in the gravy, then lay them in the 
dilh, and pour the gravy over them. Garnilh with lemon. 
Another way to drefs fweetbreads. 
DO not put any water or gravy into the ftew-pan, but put the 
fame veal and bacon over the fweetbreads, and feafon as under 
directed ; cover them clofe, put fire over as well as under, and 
when they are enough, take out the fweetbreads, put in a Jadle- 
ful of gravy, boil it, and ftrain it, Ikim off all the fat, let it boil 
till it jellies, and then put in the fweetbreads to glaze: lay of- 
fence of ham in the dilh, and lay the fweetbreads upon it j or 
make a very rich gravy with mulhrooms, truffles and morels, a 
glafs of white-wine, and two fpoonfuls of catchup. Garnilh 
with cocks combs forced and ftewed in the gravy. 
Note, You may add to the firft, truffles, morels, mulhrooms, 
cocks combs, palates, artichoke-bottoms, two fpoonfuls of white 
wine, two of catchup, or juft as you pleafe. 
N. B. There are many ways of drafting fweetbreads: you 
may lard them with thin flips of bacon, and roaft them with 
what fauce you pleafe; or you may marinate them, cut them 
into thin flices, flour them and fry them. Serve them up with 
fried parfley, and either butter or gravy. Garnifh with lemon. 
Calfs chitterlings or andouilles. 
TAKE fome of the largeft calf’s guts, cleanfe them, cut them 
in pieces proportionable to the length of the puddings you de- 
iign to make, and tie one end to thefe pieces j then take fome made Plain and Eafy. 
bacon, with a calf’s udder and chaldron blanched, and cut into 
dice or flices, put them into a ftew-pan and feafon with fine 
/pice pounded, a bay-leaf, feme fait, pepper, and fbalot cut 
/mail, and about half a pint of cream ; tofs it up, take off the 
pan, and thicken your mixture with four or five yolks of eggs 
and fome crumbs of bread, then fillup your chitterlings with 
the fluffing, keep it warm, lie the other ends with packthread, 
blanch and boil them like hog’s chitterlings, let them grew cold 
in their own liquor before you ferve them up; boil them over a 
moderate fire, and ferve them up pretty hot. Thefe fort of an- 
douilles, or puddings, muft be made in fummer, when hogs arc 
feldom killed. 
GUT a calf’s nut in flices of its length, and the thicknefs 
cf a finger, together with fome ham, bacon, and the white of 
chickens, cut after the fame manner; put the whole into a 
ftew-pan, feafoned with fait, pepper, fweet-herbs, and fpice, 
then take the guts cleanfed, cut and divide them in parcels, and 
fill them with your flices; then lay in the bottom of a kettle or 
pan feme flices of bacon and veal, feafon them with fome pep- 
per, fair, a bay-leaf, and an onion, and lay fome bacon and 
veal over them; then put in a pint of white wine, and let it 
ftew foftly, clofe covered with fire over and under it, if the pot 
or pan will allow it; then broil the puddings on a fheet of white 
paper, well buttered on the infide. 
Eo drefs coifs chitterlings curioufy. 
Eq drefs a ham d la Broife» 
CLEAR the knuckle, take off the fwerd, and lay it in wa- 
ter to frelhen ; then tie it about with a firing, take fiices of ba- 
con and beef, beat and feafon them well with fpice and fweet- 
herbs; then lay them in the bottom of a kettle with onions, 
parfnips, and carrots fiiced, with fome cives and parfley; lay 
in your ham the fat fide uppermoft, and cover it wiih flices of 
beef, and over that flices of bacon, then lay on fome fliced roots 
and herbs, the fame as under it: cover it clofe, and flop itclofe 
with pafte, put fire both over and under it, and let it flew with 
a very flow fire twelve hours; put it in a pan, drudge it well with 
grated bread, and brown it with a hot iron; then ferve it up on 
a clean napkin ; garnifh with raw parfley. 
Note, If you eat it hot, make a ragoo thus; take a veal fweet- 
bread, fome livers of fowls, cocks combs, mulhrooms, and 
truffles; tofs them up in a pint of good gravy, feafoned with  The Art of Cookery, 
fpice as you like, thicken it with a piece of butter rolled in Hour, 
and a glafs of red wine ; then brown your ham as above, and Jet 
it hand a quarter of an hour to drain the fat out; take the liquor 
it was flowed in, flrain it,, fkim all the fat off, put it to the gra- 
vy, and boil it up. It will do as, well as the effence of ham. 
Sometimes you may ferve it up with a ragoo pf crawfilh, and 
fometimes with carp fauce. 
To roafi a ham or gammon. 
T AKE off the fyverd, or what we call the fkin, or rhind, and 
lay it in luke-warm water for two or three hours; then lay it in 
a pan, pour upon it a quart of canary, and let it fteep in it for ten 
or twelve hours. When you have fpitted it, put fome fheets of 
white paper over the fat tide, pour the canary in which it was 
foaked in the dripping-pan, and bafle it with it all the time it is 
roafling; when it is roafted enough, pull off the paper, and 
drudge it well with crumbled bread and parfley fhred fine; 
make the fire brifk, and brown, it well. If you eat it hot, gar- 
nifli it with rafpings of bread; if cold, ferve it on a clean nap- 
kin, and gamifli it with green parfley for a fecond courfe. 
To fluff a chine of pork. 
MAKE a Huffing of the fat leaf of pork, parfley, thyme, 
fage, eggs, crumbs of bread ; feafon it with pepper, fair, fhalot, 
and nutmeg, and fluff it thick; then roaft it gently, and when 
it is about a quarter roafted, cut the fkin jp flips, and make 
your fauce with'apples, lemon-peel, two or three cloves, and a 
blade of mace; fweeten it with fugar, put fome butter in, and 
have muftard in a cup. 
Various ways of drejfng a ftg. 
FIRST fkin your pig up to the ears whole, then make a good 
plum-pudding batter, with good beef fat, fruit, eggs, milk, 
and flour, fill the fkin, and few it up; it yfi\\ look like a pig; 
but you muft bake it, flour it very well, and rub it all over 
with butter, and when it is near enough, draw it to the oven’s 
mouth, rub it dry, and put it in again for a few minutes; lay 
it in the difh, and let the fauce be fmall gravy and butter in 
the drill; cut the other part' of the pig into four quarters, roaft 
them as you do lamb, throw mint and parfley on it as it roafts ; 
then lay them on water-crefles, and have mint-fauce in a bafon. made Plain arid Eajy. 
61 
Any one of thefe quarters will make a pretty fide-diffi; or take 
one quarter and roaft, cut the other into fteaks, and fry them fine 
and brown. Have ftewed fplnach in the difh, and lay the roaft 
upon it, and the fried in the middle. Garnifh with hard eggs 
and Seville oranges cut into quarters, and have Tome butter in a 
cup : or for change, you may have good gravy in the difh, and 
garnifh with fried parfley and lemon 3 or you may make a ragoo 
of fweetbreads, artichoke-bottoms, truffles, morels, and good 
gravy, and pour over them. Garnifii with lemon. Either of 
thefe will do for a top difh of a fiift courfe, or bottom difhes at 
a fecond courfe. You may fricafey it white foi a fecond courfe 
at top, or a fide-difh. 
You may take a pig, {kin him, and fill him with force-meat 
made thus: take two pounds of young pork, fat and all, two 
pounds of veal the fame, fome fage, thyme, parfley, a little 
lemon-peel, pepper, fait, mace, cloves and a nutmeg; mix 
them, and beat them fine in a mortar, then fill the pig, and 
few it up. You may either roaft or bake it. Have nothing but 
good gravy in the difh. Or you may cut it into dices, and lay 
the head in the middle. Save the head whole with the fkin on, 
and roaft it by itfelf: when it is enough cut it in two, and lay 
in your difh: have ready fome good gravy and dried fage rub- 
bed in it, thicken it with a piece of butter rolled in flour, take 
out the brains, beat them up with the gravy, and pour them 
into the difh. You may add a hard egg chopped, and put into 
the fauce. 
Note, You may make a very good pie of it, as you may fee 
in the directions for pies, which you may either make a bottom 
©r fide-difh. 
You muft obferve in your white fricafey that you take off the 
fat; or you may make a very good difh thus ; take a quarter 
of pig fkinned, cut it into chops, feafon them with fpice, and 
wafh them with the yolks of eggs, butter the bottom of a 
difh, lay thefe fteaks on the difh, and upon every fteak lay 
fome force-meat the thicknefs of half a crown, made thus: 
take half a pound of veal, and of fat pork the fame quantity, 
chop them very well together, and beat them in a mortar fine; 
add fome fweet-herbs and fage, a little lemon-peel, nutmeg, 
pepper and fait, and a little beaten mace; upon this lay a 
layer of bacon or ham, and then a bay-leaf; take a little 
fine fkewer and ftick juft in about two inches long, to hold 
them together, then pour a little melted butter over them, and 
fond them to the oven to bake; when they are enough lay them 62 
The Art of Cookery, 
in your difh, and pour good gravy over them, with’ mufhrooms* 
and garnifli with lemon. 
A pig in jelly. 
CUT it into quarters, and lay it into your ftew-pan, pUt ;n 
one calf’s foot and the pig’s feet, a pint of Rhenifh wine, the 
juice of four lemons, and one quart of water, three or four 
blades of mace, two or three cloves, fome fait, and a very little 
piece of lemon-peel; ftove it, or do it over a flow fire two 
hours; then take it up, lay the pig into the difh you intended 
it for, then ftrain the liquor, and when the jelly is cold, fkim 
off the fat, and leave the fettling at the bottom. Warm the 
jelly again, and pour over the pig; then ferve it up cold in the 
jeHy. 
To drefs a pig the French way. 
SPIT your pig, lay it down to the fire, let it roaft till it is 
thoroughly warm, then cut it off the fpit, and divide it in 
twenty pieces. Set them to flew in half a pint of white wine, 
and a pint of ftrong broth, feafoned with grated nutmeg, pep- 
per, two onions cut fmall, and fome ftripped thyme. Let it flew 
an hour, then put to it half a pint of ftrong gravy, a piece of 
butter rolled in flour, fome anchovies, and a fpoonful of vine- 
gar, or muftiroom pickle: when it is enough, lay it in your 
difh, and pour the gravy over it, then garnifli with orange and 
lemon. 
To drefs a pig au pere-douilkt. 
CUT off the head, and divide it into quarters, lard them 
with bacon, feafon them well with mace, cloves, pepper, nut- 
meg, and fait. Lay a layer or fat bacon at the bottom of a ket- 
tle, lay the head in the middle, and the quarters round ; then 
put in a bay-leaf, one rocambole, an onion fliced, lemon, car- 
rots, parfnips, parfley, and cives; cover it again with bacon, 
put in.a quart of broth, flew it over the fire for an hour, and 
then take it up, put your pig into a ftew-pan or kettle, pour in a 
bottle of white wine, cover it clofe, and let it flew for an hour 
very foftly. If you would ferve it cold, let it fland till it is cold ; 
then drain k well, and wipe it, that it may look white, and lay 
it in a difh with the head in the middle, and the quarters 
round, then throw Tome green parfley all over : or any one of 
the quarters is a very pretty little difh, laid on water-creffes. made Plain and Eafy. 
63 
If you would have it hot, whilft your pig is ftewing In the wine, 
take the firft gravy It was ftewed in, and ftrain it, fkim off all 
the fat, then take a fweetbread cut into five or fix flices, fome 
truffles, morels, and mufiirooms; flew all together till they are 
enough, thicken it with the yolks of two eggs, or a piece of 
butter rolled in flour, and when your pig is enough take it Out, 
and lay it in your dijfh; and put the wine it was ftewed in to 
the ragoo; then pour all over the pig, and garnifti with lemoq. 
A pig matelote. 
GUT and fcald your pig, cut off the head and petty-toes, 
then cut your pig in four quarters, put them with the head 
and toes into cold water; cover the bottom of a ftew-pan with 
flices of bacon, and place over them the faid quarters, with the 
petty-toes and the head cut in two. Seafon the whole with 
pepper, fait, thyme, bay-leaf, an onion, and a bottle of white 
wine; lay over more flices of bacon, put over it a quart of wa- 
ter, and let it boil. Take two large eels, Ikin and gut them, 
and cut them about five or fix inches long; when your pig is 
half done, put in your eels, then boil a dozen of large craw-fifti, 
cut off the claws, and take off the {hells of the tails} and when 
your pig and eels are enough, lay firft your pig and the petty- 
toes round it, but don’t put in the head (it will be a pretty difti 
cold) then lay your eels and craw-fifti over them, and take the 
liquor they were ftewed in, {kin off all the fat, then add to it 
half a pint of ftrong gravy thickened with a little piece of burnt 
butter, and pour over it, then garnifti with craw-fifti and le- 
mon. This will do for a firft courfe, or remove. Fry the 
brains and lay rpund, and all over the difh. 
¥0 drefs a pig like a fat lamb. 
TAKE a fat pig, cut off his head, {lit and trufs him up like 
a lamb; when he is flit through the middle and fkinned, par- 
boil him a little, then throw fome parfley over him, roaft it and 
drudge it. Let your fauce be half a pound of butter and a pint 
of cream, ftirred all together till it is fmooth} then pour it over 
and fend it to table. 
Pg roajl a pig with the hair on. 
DRAW your pig very clean at the vent, then take out the 
guts, liver, and lights} cut off his feet, and trufs him, prick 
up his belly, fpit him, lay him down to the fire, but take 64 
¥he Art 'of Cookery, 
care hot to fcorch him: when the fkin begins to rife up in bhT- 
ters, pull off the {kin, hair and all: when you have cleared 
the pig of both, fcotch him down to the bones, and bafte him 
with butter and cream, or half a pound of butter, and a pint of 
milk, put it into the dripping-pah, and keep bafting it well; 
then throw fome fait over it, and drudge it with crumbs of 
bread till it is half an inch or an inch thick. When it is enough, 
and of a fine brown, but not fcorched, take it up, lay it in your 
difh, and let your fauce be good gravy, thickened with butter 
rolled in a little Hour, or eife make the following fauce: take 
half a pound of butter and a pint of cream, put them on the 
fire, and keep them ftirring one way all the time; when the 
butter is melted, and the fauce thickened, pour it into your 
difh. Don’t garnifh with any thing, unlefs fome rafpings of 
bread; and then with your finger figure it as you fancy. 
To roeft a pig with the jkin on. 
LET your pig be newly killed, draw hirnt, flay him, and 
wipe him very dry with a cloth; then make a hard meat with 
a pint of cream, the yolks of fix eggs, grated bread, and beef 
fuet, feafoned with fait, pepper, mace, nutmeg, thyme, and 
lemon-peel j make of this a pretty ftifF pudding, fluff' the belly 
of the pig, and few it up; then fpit if, and lay it down to roafl. 
Let your dripping-pan be very clean, then pour into it a pint 
of red wine, grate fome nutnoeg all over it, then throw a little 
fait over, a little thyme, and fome lemon-peel minced ; when 
it is enough {hake a little flour over if, and bafte it with butter,, 
to have a fine froth. Take it up and lay it in a difh, cut off 
the head, take the fauce which is in ycur dripping-pan, and 
thicken it with a piece of butter; then take the brains, bruife 
them, mix them with the fauce, rub in a little’dried fage, pour 
it into your difh, and ferve it up. Garnifh with hard eggs cut 
into quarters, and if you have not fauce enough, add half a pint 
of good gravy. 
Note, You mull: take great care no allies fall into the drip- 
ping-pan, which may be prevented by having a good fire, 
which will not want any flirting. 
To make a pretty dijh of a Ire aft of venifon. 
TAKE half a pound of butter, flour your venifon, and fry it 
of a fine brown on both fides; then take it up and keep it 
hot covered in the difli: take fojne flour, and ftir it into the 
butter till it is quite thick and brown (but take great care it made Plain and Eajyl 
don’t burn) ftir in half a pound of lump fugar beat fine, and 
pour in as much red wine as will make it of the thicknefs of a, 
ragoo; fqueeze in the juice of a lemon, give it a boil up, andi 
pour it over the venifon. Don’t garnifh the difh, but fetid it 
to table. 
cTo boil a haunch or neck of venifon, 
LAY it in fait for a week, then boil it in a doth well floured ; 
for.every pound of venifon allow a quarter of an hour for the 
boiling. For fauce you muft boil fome cauliflowers, pulled in- 
to little fprigs in milk and water, fome fine white cabbage, 
fome cut into dice, with fome beet-root cut into long 
narrow pieces about an inch and a half long, and half an inch 
thick : lay a fprig of cauliflower, and fome of the turnips maflied 
with fome cream and a little butter; let your cabbage be boil- 
ed, and then beat in a faucepan with a piece of butter and fait, 
lay that next the cauliflower, then the turnips, then cabbage 
and fo oh, till the difh is full; place the beet-root here and 
there, juft as you fancy; it looks very pretty, and is a fine 
difh. Have a little melted butter in a cup, if wanted. 
Note, A leg of mutton cut venifon fafhion, and drefled the 
fame way, is a pretty difh : or a fine neck, with the fcraig cut 
ofF. This eats well boiled of hafhed, with gravy and fweet 
fauce the next day. 
Yo boil a leg of mutton like venifon. 
TAKE a leg of mutton ciit venifon fafhion, boil it in a doth 
well floured; and have three or four cauliflowers boiled, pulled 
into fprigs, ftewed in a faucepan with butter, and a little pep- 
per and fait; then have fome fpinach picked and wafhed 
put it into a faucepan with a little fair, covered dofe and 
ftewed a little while; then drain the liquor, and pour in a 
quarter of a pint of good gravy, a good piece of butter rolled 
in flour, and a little pepper and fait; when ftewed enough lay 
the fpinach in the difh, the mutton in the middle, and the cau- 
liflower over it, then pour the butter the cauliflower was ftew- 
ed in over it all : but you are to obferve in ftewing the cauli- 
flower, to melt your butter nicely, as for fauce, before thd 
cauliflower goes in. This is a genteel difti for a firft cdurfe at 
bottom.  The Art of Cookery; 
To roafi tripe; 
CUT your tripe in two fquare pieces, fomewhat long, have 
a force-meat made of crumbs of bread, pepper, fait, nutmeg, 
fweet-herbs, lemon-peel, and the yolks of eggs mixt all tose- 
ther; fpread it on the fat fide of the tripe, and lay the other Tat 
fide next it; then roll it as light as you can, and tie it with a 
packthread ; fpit it, roaft it, and bafte it with butter; when 
roafted lay it in your difh, and for fauce melt fome butter, and 
add what drops from the tripe. Boil it together, and garnifb 
with rafpings. 
To drefs Poultry, 
To roaft a turkey. 
THE beft way to roaft a turkey is to loofen the fkin on the 
breaft of the turkey, and fill it with force-meat made thus: 
take a quarter of a pound of beef-fuet, as many crumbs of 
bread, a little lemon-peel, an anchovy, fonie nutmeg, pepper, 
parfley, and a little thyme. Chop and beat them all well toge- 
ther, mix them with the yolk of an egg, and fluff up the breaft; 
when you have no fuet, butter will do : or you may make your 
force-meat thus : fpread bread and butter thin, and grate Tome 
nutmeg over it; when you have enough roll it up, and fluff' the 
breaft of the turkey ; then roaft it of a fine brown, butbefureto 
pin feme white paper on the breaft till it is near enough. You 
mull have good gravy in the difh, and bread fauce made thus 
take a good piece of crumb, put it into a pint of water, with a 
blade or two of mace, two or three doves, and fome whole pep- 
per. Boil it up five or fix times, then with a fpoon take out 
the fpice you had before put in, and then you mult pour off the 
water, (you may boil an onion in it if you pleafe) then beat up 
the bread with a good piece of butter and a little fait; or onioa- 
fauce, made thus: take fome onions, peel them and cut them 
into thin flices, and boil them half an hour in milk and water 5. 
then drain the water from them and beat them up with a good 
piece of butter; fiiake a little flour in, and ftir it all together 
with a little cream, if you have it, (or milk will do) put the 
fauce into boats, and garniih with lemon. 
Another way to make fauce: Take half a pint of oyflers, 
ftrain the liquor, and put the oyfters with the liquor into a 
fauce-pan, with a blade or two of mace; let them juft lump, 
vthen pour in a glafs of white wine, let it boil once, and thicken tirade Plain and Eafyl 
it with a piece of butter rolled in flour. Serve this up in a ba- 
ton by itfelf, with good gravy in the difli, for every body don’t 
love oyfter-fauce. This makes a pretty fide difli for topper, 
or a corner difli of a table for dinner. If you chafe it in the 
difli, add half a pint of gravy to it, and boil it up together. 
This fauce is good either with boiled or roafted turkies or fowls; 
but you may leave the gravy out, adding as much butter as will 
do for fauce, and garnifhing with lemon. 
Po make a meek oyfter-fauce, either for turhies or fowls 
boiled. 
FORCE the turkies or fowls as above, and make your fauce 
thus: take a quarter of a pint of water, an anchovy, a blade 
or two of mace, a piece of lemon-peel, and five or fix whole 
pepper-corns. Boil thefe together, then (train them, add as 
much butter with a little flour as will do for fauce ; let it boil* 
and lay faufages round the fowl or turkey. Garniih with 
lemon. 
SVo make mu/hroom fauce for white fowls of all forts. 
Take a pint of muflirootns, wafli and pick them very cieans 
and put them into a fauce-pan, with a little fait, tome nut- 
meg, a blade of mace, a pint of cream, and a good piece of 
butter rolled in flour. Boil thefe all together, and keep ftir- 
ring them; then pour your fauce into your diftij and garnilh 
with lemon. 
Mufhroom-fauce for white fowls boiled. 
TAKE half a pint of cream, and a quarter of a pound of 
butter, ftir them together one way till it is thick ; then add a 
fpoonful of mufhroom pickle, pickled muflirooms, or frefli if 
you have them. Garnifli only with lemon. 
fo make celery-fauce, either for roafted or boiled fowls * 
turkies, partridges* or any other game, 
TAKE a large bunch of celery, wafli and pare it very clean, 
cut it into little thin bits, and boil it foftly in a little water till 
it is tender; then add a little beaten mace, fome nutmeg, pep- 
per, and fait, thickened with a good piece of butter rolled in 
flour s then boil it up, and pour in your difli. The Art of Cookery* 
YOU may make it with cream thus: boil your celery as 
above, and add fome mace, nutmeg, a piece of butter as big 
as a walnut rolled in flour, and half a pint of cream ; boil them 
all together, and you may add, if you will> a glafs of white 
wine, and a fpoonful of catchup. 
To make brown celery-fauce. 
STEW the celery as above, then add mace, nutmeg, pepper, 
fait, a piece of butter rolled in flour, with a glafs of red wine, 
a fpoonful of catchup, and half a pint of good gravy; boil 
all thefe together, and pour into the difli. Garnifli with le- 
mon. 
To Jlew a turkey or fowl in celery-fauce. 
YOU mull judge according to the largenefs of your turkey 
or fowls, what celery or fauce you want. Take a large 
fowl, put it into a fauce-pan or pot, and put to it one quart 
of good broth or gravy, a bunch of celery waflied clean and 
cut fmall, with fome mace, cloves, pepper, and all-fpice tied 
loofe in a muflin rag; put in an onion and a fprig of thyme ; 
let thefe flew foftly till they are enough, then add a piece of 
butter rolled in flour; take up your fowl, and pour the fauce 
over it. An hour will do a large fowl, or a fmall turkey ; but 
a very large turkey will take twro hours to do it foftly. If it is 
over done or dry it is fpoiled ; but you may be a judge of that, 
if you look at it now and then. Mind to take out the onion, 
thyme, and fpice, before you fend it to table. 
Note, A neck of veal done this way is very good, and will 
take two hours doing. 
To make egg-fauce proper for roajied chickens. 
MELT your butter thick and fine, chop two or three hard- 
boiled eggs fine, put them into a bafon, pour the batter over 
them, and have good gravy in the difli. 
Shalot-fauce for roajied fowls. 
TAKE five or fix fhalots peeled and cut final], put them info 
a fauce~pan, with two fpoonfuls of white wine, two of water, 
and two of vinegar ; give them a boil up, and pour them 
into your difh, with a little pepper and fait. Fowls roafted 
and laid on water-crefles is very good, without any other fauce. made Plain and Eafyi 
TAKE two fpoonfuls of the liquor the mutton is boiled in, 
two fpoonfuls of vinegar, two or three ftialots cut fine, with a 
little fait; put it into a faucepan, with a piece of butter as big 
as a walnut rolled in a little flour; ftir it together, and give it 
a boil. For thofe who love fhalot, it is the prettied fauce that 
can be made to a fcraig of mutton. 
Shalot-fauce for a fcraig of mutton hoiled. 
To drefs livers with mufhroomfauce. 
TAKE fome pickled or frefh mufhrooms, cut fmall; both if 
you have them, and let the livers be bruifed fine, with a good 
deal of parfley chopped fmall, a fpoonful or two of catchup, a 
glafs of white wine, and as much good gravy as will make fauce 
enough; thicken it with a piece of butter rolled in flour. This 
.does .either for roafted or boiled. 
A 'pretty little fauce. 
TAKE the liver of the fowl, bruife it with a little of the li- 
quor, cut a little lemon-peel fine, melt fome good butter, and 
mix the liver by degrees j give it a boil, and pour it into the 
difh. 
TAKE a lemon, pare off the rhind, then cut it into flices, 
and cut it fmall; take all the kernels out, bruife the liver with 
two or three fpoonfuls of good gravy, then melt fome butter, 
mix it all together, give them a boil, and cut in a little lemon- 
.peel very fmall. 
fo make lemon-fauce for hoiled fowls. 
A German way of dreffmg fowls. 
TAKE a turkey or fowl, fluff the breaft with what force- 
meat you like, and fill the body with roafted chefnuts peeled. 
Roaft, it, and have fome more roafted chefnuts peeled, put 
them in half a pint of good gravy, with a little piece of butter 
rolled in flour; boil thefe together, with fome final! turnips 
and faufages cut in flices, and fried or boiled. Garniih with 
chefnuts. 
Note, You may drefs ducks the fame way. tthe Art of Cookery, 
To drefs a turkey or fowl to prfedfton. 
BONE them, and make a force-meat thus ; take the flefh 
of a fowl, cut it fma!l, then take a pound of veal, beat it in 
a mortar, with half a pound of beef-fewet, as much crumbs 
of bread, fome mufhrooms, truffles and morels cut fmall, g, 
few fweet-herbs and parftey, with fome nutmeg, pepper, and 
fait, a little mace beaten, fome lemon-peel cut fine; mix all 
thefe together, with the yolks of two eggs, then fill your tur- 
key, and roaft it. This will do for a large turkey, and fo in 
proportion for a fowl. Let your fauce be good gravy, with 
mufhrooms, truffles and morels in it : then garnifh with le- 
mon, and for variety fake you may lard your fowl or turkey. 
To few a turkey hrown. 
TAKE your turkey, after it is nicely picked and drawn, fill 
the fkin of the breaft with force meat, and put an anchovy, 
a fhalot, and a little thyme in the belly, lard the breaft with 
bacon, then put a good piece of butter in the flew-pan, flour 
the turkey, and fry it juft of a fine brown ; then take it out, 
and put it into a deep ftew-pan, or little pot, that will juft 
bold it, and put in as much gravy as will barely cover it, aglafs 
of red wine, fome whole pepper, mace, two or three cloves, 
and a little bundle of fweet-herbs; cover it clofe, and ftew 
it for an hour, then take up the turkey, and keep it hot cover- 
ed by the fire, and boil the fauce to about a pint, ftrain it off, 
add the yolks of two eggs, and a piece of butter rolled in flour ; 
flir it till it is thick, and then lay your turkey in the difh, and 
pour your fauce over it. You may have ready fome little French 
loaves, about the bignefs of an egg, cut off the tops, and take 
out the crumb; then fry them of a fine brown, fill them with 
flawed oyfters, lay them round the difb, and garnifh with le- 
mon. 
T0 flew a turkey hrown the nice way. 
BONE it, and fill it with a force-meat made thus: take the 
flefh of a fowl, half a pound of veal, and the flefh of two 
pigeons, with a well pickled or dry tongue, peel it, and 
chop it all together, then beat in a mortar, with the marrow 
of a beef bone, or a pound of the fat of a loin of veal ; fea- 
fan it with two or three blades of rnace, two or three cloves, made Plain and Eafy, 
and half a nutmeg dried at a good diftancc from the fire and 
pounded, with a little pepper and fait: mix all thefe well toge- 
ther, fill your turkey, fry them of a fine brown, and put it into 
a little pot that will juft hold it; lay four or five fkewers at the 
bottom of the pot, to keep the turkey from flicking; put in a 
quart of good beef and veal gravy? wherein was boiled fpice and 
fweet-herbs, cover it clofe, and let it flew half an hour; then 
put in a glafs of red wine, one fpoonful cf catchup, a large 
fpoonful of pickled mufhrooms, and a few frefh ones, if you 
have them, a few truffles and morels, a piece of butter as big as 
a walnut rolled in flour; cover it clofe, and let it flew half an 
hour longer; get the little French rolls ready fried, take fome 
oyflers, and flrain the liquor from them, then put the oyfters 
and liquor into a fauce-pan, with a blade of mace, a little 
white wine, and a piece of butter rolled in flour ; let them ftew 
till it is thick, then fill the loaves, lay the turkey in the difii, 
and pour the fauce over it. If there is any fat on the gravy 
take it off, and lay the loaves on each fide of the turkey. Gar- 
nifh with lemon when you have no loaves, and take oyfters 
dipped in batter and fried. 
Note, The fame will do for any white fowl. 
TRUSS your fowl, with the leg turned into the belly, fea- 
fon it both infide and out, with beaten mace, nutmeg, pepper, 
and fait, lay a layer of bacon at the bottom of a deep ftew-pan, 
than a layer of veal, and afterwards the fowl, then put in an 
onion, two or three cloves ftuck in a little bundle of fweet- 
herbs, with a piece of carrot, then put at the top a layer of 
bacon, another of veal, and a third of beef, cover it clofe, and 
let it ftand over the fire for two or three minutes, then pour in 
a pint of broth, or hot water ; cover it clofe, and let it flew an 
hour, afterwards take up your fowl, ftrain the fauce, and after 
you have fldmmed off the fat, thicken it with a little piece of 
butter. You may add juft what you pleafe to the fauce. A ra- 
goo of fwcet-herbs, cocks combs, truffles and morels, or mufh- 
rooms, with force-meat balls, looks very pretty, or any of the 
fjruces above. 
A fowl d la hraife. 
To force a fowl. 
TAKE a good fowl, pick and draw it, flit the fldn down the 
fcsck, and take the flefh from the bones, rnince it very finall, 
and mix it with'one pound of beef fact Aired, a pint of large The Art of 'Cookery, 
pyfters chopped, two anchovies, a fhalot, a little grated bread, 
and fome fweet herbs; fhred all this very well, mix them to- 
gether, and make it up with the yolks of eggs, then turn all 
thefe ingredients on the bones again, and draw the fkin over 
again, then few up the back, and either boil the fowl in a blad- 
der an hour and a quarter, or roaft it, then flew fome more 
oyfters in gravy, bruife in a little of your forcemeat, mix it up 
with a little frefli butter, and a very little flour; then give it a 
boil, lay your fowl in the difh, and pour the fauce over it, 
|arnifliing with lemon. 
To roaji a fowl with chefnuts. 
FIRST take fome chefnuts, roaft them very carefully, fo as 
not to burn them, take off" the fkin, and peel them, take about 
a dozen of them cut fmall, and bruife them in a mortar; par- 
boil the liver of the fowl, bruife it, cut about a quarter of a 
pound of ham or bacon, and pound it; then mix them all to- 
gether, with a good deal of parfley chopped fmall, a little fweet- 
herbs, fome mace, pepper, fait, and nutmeg; mix thefe to- 
gether and put into your fowl, and roaft it. The beft way of 
doing it is to tie the neck, and hang it up by the legs to roaft 
with a ftring, and bafte it with butter. For fauce take the reft 
of the chefnuts peeled and fkinned, put them into fome good 
gravy, with a little white wins, and thicken it with a piece of 
butter rolled in flour; then take up your fowl, lay it in the 
difh, and pour in the fauce. Garnifh with lemon. 
Pullets ala Sainte Menehout. 
AFTER having trufled the legs in the body, flit them along 
the back, fpread them open on a table, take out the thigh 
bone, and beat them with a rolling-pin ; then feafon them with 
pepper, fait, mace, nutmeg, and Tweet-herbs ; after that take 
a pound and a half of veal, cut it into thin flices, and lay it in 
a ftew-pan of a convenient fize to flew the pullets in ; cover it, 
and fet it over a ftove or flow fire, and when it begins to cleave 
$o the pan, ftir in a little flour, fhake the pan about till it be a 
little brown, then pouf in as much broth as will flew the fowls, 
ftir it together, put in a little whole pepper, an onion, and a 
little piece of bacon or ham ; then lay in your fowls, cover them 
c-lcfe, and let them flew half an hour; then take them out, lay 
them oh the gridiron to brown on the infide, then lay them before 
the fire to do oq the outfide; ftrew them over with the yolk 
of an egg, fome crumbs of bread, and bafte them with a made Plain and Eajy, 
little butter: let them be of a fine brown, and boil the gravy 
till there is about enough for fauce, ftrain it, put a few mufti- 
rooms in, and a little piece of butter rolled in flour ; lay the pul- 
lets in the difh, and pour in the fauce. Garnifti with lemon. 
Note, You may brown them in the oven, pr fry them, which 
you pleafe. 
Chicken furprize. 
IF a frnall difh, one large fowl will do; roaft it, and*take 
the lean from the bone, cut it in thin flices, about an inch long, 
tofs it up with fix or feven fpoonfuls of cream, and a piece of 
butter rolled in flour, as big as a walnut. Boil it up and fet 
it to cool ; then cut fix or feven thin flices of bacon round, 
place them in a petty-pan, and put fome force-meat on each 
fide, work them up in the form of a French roll, with a raw 
egg in your hand, leaving a hollow place in the middle ; put in 
your fowl, and cover them with fome of the fame force-meat, 
rubbing them fmooth with your hand and a raw egg; make them 
of the height and bignefs of a French roll, and throw a little 
fine grated bread over them. Bake them three quarters or an 
hour in a gentle oven, or under a baking cover, till they come 
to a fine brown, and place them on your mazarine, that they 
may not touch one another, but place them fo that they may 
not fall flat in. the baking; or you may form them on your 
table with a broad kitchen knife, and place them on the thing 
you Intend to bake them on. You may put the leg of a chicken 
into one of the loaves you intend for the middle. Let your 
fauce be gravy thickened with butter and a little juice of lemon. 
This is a pretty fide-difli for a firft courfe, fummer or winter, 
if you can get them. 
Mutton chops in difguife. 
TAKE as many mutton chops as you want, rub them with 
pepper, fait, nutmeg, and a little parfley; roll each chop in 
half a fheet of white paper, well buttered on the infide, and 
rolled on each end dole. Have fome hog’s lard, or beef drip- 
ping boiling in a ftew-pan, put in the fteaks, fry them df a fine 
brown, lay them in your difh, and garnifh with fried parfley; 
throw fome all over, have a little good gravy in a cup, but take 
great care you do not break the paper, nor have any fat in the 
did), hut let them be well drained.  s*he /&/ 0/ Cookery, 
Chickens roafted with force-meat and cucumbersi 
TAKE two chickens, drefo them very neatly, break the 
breaft bone, and make force-meat thus: take the fitfh of a 
fowl and of two pigeons, with fome flices of ham or bacon, 
chop them all well together, take the crumb of a penny loaf 
foaked in milk and boiled, then fet to cool; when it is cool 
mix it all together, feafon it with beaten mace, nutmeg, pep- 
per, and a little fait, a very little thyme, fome parfley, and a 
little lemon-peel, with the yolks of two eggs; then fill your 
fowls, fpit them, and tie them at both ends; after you have 
papered the breaft, take four cucumbers, cut them in two, and 
lay them in fait and water two or three hours before; then dry 
them, and fill them with fome of the force-meat (which you 
muft take care to fave) and tie them with a packthread, flour 
them and fry them of a fine brown; when your chickens are 
enough, lay them in the difh and untie your cucumbers, but 
take care the meat do not come out j then lay them round the 
chickens with the fat fide downwards, and the narrow end up- 
wards. You muft have fome rich fried gravy, and pour into the 
difh : then garnifli with lemon. 
Note, One large fowl done this way, with the cucumbers 
laid round it, looks very pretty, and is a very good difh. 
YOU mall take a couple of fine chickens, lard them, and 
feafon them with pepper, fait, and mace; then lay a layer 
of veal in the bottom of a deep (lew-pan, with a (lice or two 
of bacon, an onion cut to pieces, a piece of carrot and a layer 
of beef; then lay in the chickens with the bread downward, and 
a bundle of fweet-herbs: after that lay a layer of beef, and 
put in a quart of broth or water ; cover it clofe, let it (lew very 
foftly for an hour after it begins to fimmer. In the mean time, 
get ready a ragoo thus: take a good veal fweet-bread, or two, 
cut them fmall, fet them on the fire, with a very little broth or 
water, a few cocks combs, trufiles and morels, cut fmall with 
an ox palate* if you have it; flew them all together till they are 
enough; and when your chickens are done, take them up, and 
keep them hot; then drain the liquor they were dewed in, (kirn 
the fat off and pour into your ragoo ; add a glafs of red wine, a 
fpoonfu) of catchup, and a few mufhrooms; then boil all toge- 
ther, with a few artichoke-bottoms cut in four, and afparagus- 
tops. If your fauce is not thick enough, take a little piece of 
Chickens a la hraife. made Plain and Eafy, 
butter rolled la flour, and when enough lay your chickens in 
the difh, and pour the ragoo over them. Garnifh with lemon. 
Or you may make your fauce thus: take the gravy the fowls 
were ftewed in, ftrain it, Ikim off the fat, have ready half a 
pint of oyfters, with the liquor ftrained, put them to your gra- 
vy with a glafs of white wine, a good piece of butter rolled in 
flour; then boil them all together, and pour over your fowls. 
Garnifh with lemon. 
To marinate fowls, 
TAKE a fine large fowl or turkey, raife the fkin from fa 
breaft-bone with your finger, then take a veal fweetbread and 
cut it fmall, a few oyffers, a few mufhrooms, an anchovy, 
fome pepper, a little nutmeg, fome lemon-peel and a little 
thyme ; chop all together fmall, and mixt with the yolk of an 
egg, fluff' it in between the (kin and the flefh, but take great 
care you do not break the fkin, and then fluff what oyfters you 
pleafe into the body of the fowl. You may lard the breaft of 
the fowl with bacon, if you chufe it. Paper the breaft, and 
roaft it. Make good gravy, and garnifh with lemon. You 
may add a few mufhrooms to the fauce. 
‘To broil chickens. 
SLIT them down the back, and feafon them with pepper 
and fait, lay them on a very clear fire, and at a great diftance. 
Let the infide lie next the fire till it is above half done: then 
turn them, and take great care the flefhy fide do not burn, 
throw fome fine rafpings of bread over it, and let them be of a 
fine brown, but not burnt. Let your fauce be good gravy, 
with mufhrooms, and garnifh with lemon and the livers broiled, 
the gizzards cut, flafhed, and broiled with pepper and fait. 
Or this fauce ; take a handful of forrel, dipped in boiling 
water, drain it, and have ready half a pint of good gravy, a 
fhalot flared fmall, and fome parfley boiled very green ; thicken 
it with a piece of butter rolled in flour, and add a glafs of red 
wine, then lay youg forreS in heaps round the fowls, and pour 
the fauce over them. Garnifh with lemon. 
Note, You may make juft what fauce you fancy. 
Pulled chickens. 
TAKE three chickens, boil them juft fit for eating, but not 
too much ; when they are boiled enough, flay all the fkin 
off, and take the white flefh off the bones, pull it into pieces  The Art of Cookery, 
about as thick as a large quill, and half as long as your finger. 
Have ready a quarter of a pint of good cream and a piece of frefh 
butter about as big as an egg, ftir them together till the butter is 
all melted, and then put in your chickens with the gravy that 
came from them, give them two or three toffes round on the fire, 
put them into a difh, and fend them up hot. 
Note, The leg makes a very pretty difh by itfelf, broiled very 
nicely with fome pepper and fait; the livers being broiled and the 
gizzards broiled, cut, and flafhed, and laid round the legs, with 
good gravy fauce in the difh. Garnifh with lemon. 
A 'pretty way of ftewing chickens. 
TAKE two fine chickens, half boil them, then take them 
up in a pewter, or filver difh, if you have one 3 cut up your 
fowls, and feparate all the joint bones one from another, and 
then take out the breaft bones. If there is not liquor enough 
from the fowls add a few fpoonfuls of water they were boiled in, 
put in a blade of mace, and a little fait j cover it clofe with an- 
other difh, fet it over a ftove or chaffing-difh of coals, let it flew 
till the chickens are enough, and then fend them hot to the table 
in the fame difh they were flowed in. 
Note, This is a very pretty difh for any Tick perfon, or for a 
lying-in-lady. For change it is better than butter, and the fauce 
is very agreeable and pretty. 
N. B. You may do rabbits, partridges, or mopr-game this 
way. 
Chickens chiringrate. 
CUT off their feet, break the breaft-bone flat with a rolling- 
pin, but take care you don’t break the fkin ; flour them, fry 
them of a. fine brown in butter, then drain all the fat out of the 
pan, but leave the chickens in. Lay a pound of gravy beef cut 
very thin over your chickens, and a piece of veal cut very thin, 
a little mace, two or three cloves, fome whole pepper, an onion, 
a little bundle of Tweet-herbs, and a piece of carrot, and then 
pour in a quart of boiling water; cover it clofe, let it flew for 
a quarter of an hour, then take out the chickens and keep them 
hot; let the gravy boil till it is quite rich and good, then flrain 
it off and put it into your pan again ; with two fpoonfuls of red 
wine and a few mufhrooms; put in your chickens to heat, then 
take them up, lay them into your difh, and pour your fauce over 
them, Garniflv with lemon, and a few flices of cold ham warm- 
ed in the gravy. made Plain and Eafy. 
Note, You may fill your chickens with force-meat, and lard 
them with bacon, and add truffles, morels, and fweetbreads cut 
fmall, but then it will be a very high dith. 
Chickens hailed with hacon and celery. 
BOIL two chickens very white in a pot by themfelves, and a 
piece of ham, or good thick bacon ; boil two bunches of celery 
tender, then cut them about two inches long, all the white part, 
put it into a faucepan with half a pint of cream, a piece of butter 
rolled in flour, and fome pepper and fait; fet it on the fire, and 
fhake it often : when it is thick and fine, lay your chickens in 
the dith and pour your fauce in the middle, that the celery may 
lie between the fowls, and garniffl the diffl all round with flices 
of ham or bacon. 
Note, If you have cold ham in the houfe, that cut into flices 
and broiled does full as well, or better, to Jay round the diffl. 
Chickens with tongues. A good dijh for a great deal of 
company. 
TAKE fix fmall chickens boiled very white, fix hogs tongues, 
boiled and peeled, a cauliflower boiled very white in milk and 
water whole, and a good deal of fpinach boiled green; then lay 
your cauliflower in the middle, the chickens dole all round, and 
the tongues round them with the roots outward, and the fpi- 
nach in little heaps between the tongues. Garnifh with little 
pieces of bacon toafted, and lay a little piece on each of the 
tongues. 
Scotch chickens. 
FIRST wafh your chickens, dry them in a clean cloth, and 
finge them, then cut them into quarters ; put them into a flew- 
pan or faucepan, and juft cover them with water, put in a blade 
or two of mace, and a little bundle of parfley; cover them clofe, 
and let them flew half an hour, then chop half a handful of clean 
waffled parfley, and throw in, and have ready fix eggs, whites 
and all, beat fine. Let your liquor boil up, and pour the egg all 
over them as it boils; then fend all together hot in a deep diffl, 
but take out the bundle of parfley firft. You muft be fine to Ikira 
them well before you put in your mace, and the broth will be 
fine and clear. The Art of Cookery, 
Note, This is alfo a very pretty difh for Tick people* but tbfi 
Scotch gentlemen are very fond of it. 
To marinate chickens* 
GUT two chickens into quarters* lay them ill vinegar for 
three or four hours, with pepper, fait, a bay-leaf, and a few 
cloves, make a very thick batter, firft with half a pint of wine 
and flour, then the yolks of two eggs, a little melted butter, 
fome grated nutmeg and chopped parfley; beat all very well to- 
gether, dip your fowls in the batter, and fry them in a gobddea! 
of hog’s lard, which mud firft boil before you put your chickens 
in. Let them be of a fine brown, and lay them in your difh like 
a pyramid, with fried parfley all round them. Garnifh with le- 
mon, and have fome good gravy in boats or bafons. 
To ftew chickens. 
TAKE two chickens, cut them into quarters, wafh them 
c’ean, and then put them into a faucepan; put to them a quar- 
ter of a pint of water, half a pint of red wine, fome mace, pep-* 
per, a bundle of fweet-herbs, an onion, and a few rafpings; co- 
ver them clofe, let them ftew half an hour, then take a piece of 
butter about as big as an egg rolled in flour, put in, and cover 
it clofe for five or fix minutes, fhake the faucepan about, then 
take out the fweet-herbs and onion. You may take the yolks 
of two eggs, beat and mixed with them j if you don’t like it 
leave them out. Garnifh with lemon. 
Bucks a la mode. 
TAKE two fine ducks, cut them into quarters, fry them in 
butter a little brown, then pour out all the fat, and throw a lit- 
tle flour over them; and half a pint of good gravy, a quarter 
of a pint of red wine, two ihalots, an anchovy, and a bundle 
of fweet-herbs; cover them clofe, and let them ftew a quarter 
of an hour ; take out the herbs, fkim off the fat, and let your 
fauce be as thick as cream’j fend it to table, and garnifh with le- 
mon. 
To drefs a wild duck the hefi way. 
FIRST half roaft it, then lay it in a difh, carve it, but 
leave the joints hanging together, throw a little pepper and 
laltj and Iqueeze the juice of a lemon over it, turn it on the ’ made Plain and Eajy, 
breaft, and prefs it hard with a plate, and add to its own gravy, 
two or three fpoonfuls of good gravy, cover itclofe with another 
difh, and fet over a ftove ten minutes, then fend it to table hot 
in the difh it was done in, and garnifh with lemon. You may 
add a little red wine, and a fhalot cut fmall, if you like it, but it 
is apt to make the duck eat hard, unlefs you firft heat the wine 
and pour it in juft as it is done. 
Eo boil a duck or a rabbit with onions. 
BOIL your duck or rabbit in a good deal of water, be fure 
to fkim your water, for there will always rife a fcum, which if 
it boils down will difcolour your fowls, &c. They will take 
about half an hour boiling ; for fauce, your onions muft be peel- 
ed, and throw them into water as you peel them, then cut them 
into thin flices, boil them in milk and water, and fkim the li- 
quor. Half an hour will boil them. Throw them into a clean 
fieve to drain them, put them into a fauce-pan and chop them 
fmall, fhake in a little flour, put to them two or three fpoonfuls 
of cream, a good piece of butter, flew all together over the fire 
till they are thick and fine, lay the duck or rabbit in the difh, and 
pour the fauce all over; if a rabbit, you muft cut off the head, 
cut it in two, and lay it on each fide the difh. 
Or you may make this fauce for change: take one large 
onion, cut it fmall, half a handful of parfley clean walked and 
picked, chop it fmall, a lettuce cut fmall, a quarter of a pint of 
good gravy, a good piece of butter rolled in a little flour; add a 
little juice of lemon, a little pepper and fait, let all (lew toge- 
ther for half an hour, then add two fpoonfuls of red wine. 
This fauce is moft proper for a duck; lay your duck in the difh, 
and pour your fauce over it. 
P'o drefs a duck with green peafe. 
PUT a deep flew-pan over the fire, with a piece of frefh-but- 
ter; finge your duck and flour it, turn it in the pan two or three 
minutes, then pour out all the fat, but let the duck remain 
in the pan; put to it half a pint of good gravy, a pint of peafe, 
two lettuces cut fmall, a fmall bundle of fweet-herbs, a little 
pepper and fait, cover them clofe, and let them flew for half an 
hour, now and then give the pan a lhake; when they are juft 
done, grate in alittle nutmeg, and putin a very little beaten mace, 
and thicken it either with a piece of butter rolled in flour, or the 
yolk of an egg beat up with two or three fpoonfuls of cream $ 
lhake it all together for three or four minutes, take out the fweet-  The Art of Cookery, 
herbs, lay the cluck in the difh, and pour the fauce ov6r it* Yoti 
may garnifh with boiled mint chopped, or let it alone. 
To drefs a duck with cucumbers. 
TAKE three or four cucumbers, pare them? take out the 
feeds, cut them into little pieces, lay them in vinegar for two or 
three hours before, with two large onions peeled andfliced, then 
do your duck as above; then cake the duck out, and put in the 
cucumbers and onions, firft drain them in a cloth, let them be a 
little brown, (hake a little flour over them, in the mean time 
let your duck be ftewing in the fauce-pan with half a pint of 
gravy for a quarter of an hour, then add to it the cucumbers 
and onions, with pepper and fait to your palate, a good piece of 
butter rolled in flour, and two or three fpoonfuls of red wine j 
fhake all together, and let it flew together for eight or ten mi- 
nutes, then take up your duck and pour the fauce over it. 
Or you may roaft your duck, and make this fauce and pour 
over it, but then a quarter of a pint of gravy will be enough. 
To drefs a duck a la Braife, 
TAKE a duck, lard it with little pieces of bacon, feafon it 
ihfide and out with pepper and fait, lay a layer of bacon cut 
thin, in the bottom of a ftew-pan, and then a layer of lean 
beef cut thin, then lay your duck with fome carrot, an 
a little bundle of fweet-herbs, a blade or two of mace, and lay a 
thin layer of beef over the duck ; cover it clofe, and fet it over a 
flow fire for eight or ten minutes, then take off the cover and 
fhake in a little flour, give the pan a fhake, pour in a pint of 
fmall broth or boiling water; give the pan a fhake or two, cover 
it clofe again, and let it flew half an hour, then take off the 
cover, take out the duck and keep it hot, let the fauce boil till 
there is about a quarter of a pint or little better, then ftrain it and 
put it into the ftew-pan again, with a glafs of red wine; put 
in your duck, fliake the pan, and let it flew four or five minutes; 
then lay your duck in the difli and pour the fauce over it, and 
garnifh with lemon. If you love your duck very high, you may 
fill it with the following ingredients: take a veal fweetbread cut 
in eight or ten pieces, a few truffles, fome oyfters, a little fweet- 
herbs and parfley chopped fine, a little pepper, fait, and beaten 
mace; fill your duck with the above ingredients, tie both ends 
tight, and drefs as above; or you may fill it with force-meat 
made thus: take a little piece of veal, take all the fkin and fat 
oftj beat in a mortar with as much fuet, and an equal quan- made Plain and Eajyt 
tity of crumbs of bread, a fewfweet-herbs, fome parfley chopped, 
a little lemon-peel, pepper, fait, beaten mace, and nutmeg, and 
mix it up with the yolk; of an egg. 
You may flew an ox’s palate tender, and cut it into pieces, 
with fomer artichoke-bottoms cut into four, and tolled up in the 
fauce. You may lard your duck or let it alone, juft as you 
pleafe ; for my part I think it beft without. 
To boil ducks the French way. 
LET your ducks be larded, and half roafted, then take them 
off the fpic, put them into a large earthen pipkin, with half a 
pint of red wine, and a pint of good gravy, lome chefnms, fuft 
roafted and peeled, half a pint of large oyfters, the liquor {train- 
ed, and the beards taken off, two or three little onions minced 
fmall, a very little (hipped thyme, mace, pepper, and a little 
ginger beat fine; cover it clofe, and let them ftew half an hour 
over a flow fire, and the cruft of a French roll grated when you 
put in your gravy and wine ; when they are enough take them 
up, and pour the fauce over them. 
To drefs a goofe with onions or cabbage. 
SALT the goofe for a week, then boil it. It will take an 
hour. You may either make onion-fauce as we do for ducks, or 
cabbage boiled, chopped, and ftewed in butter, with a little pep- 
per and fait; lay the goofe in the diih, and pour the fauce over 
it. It eats very good with either. 
Direbfions for roafting a goofe. 
TAKE fage, wafli it, pick it clean, chop it fmall, with 
pepper and fait; roll them with butter, and pujt them into the 
belly; never put onion into any thing, unlefs you are fure every 
body loves it; take care that your goofe be clean picked and 
wa(hed. I think the beft way is to feald a goofe; and then you 
are fure it is clean, and not fo ftrong; let your water be (balding 
hot, dip in your goofe for a minute, then all the feathers will 
come off clean: when it is quite clean wafh it with cold water* 
and dry it with a cloth; roaft it and bade it with butter, and 
when it is half done throw 7 fome flour Over it, that it may have 
a fine brown. Three quarters of an hour will do it at a quick 
fire, if it is not too large, otherwife it will require an hour. 
Always have good gravy in a bafon, and apple fauce in an- 
other. 82 
Th Art of Cookerjr 
NEVER put any feafoning into it, unlefs dcfired. You mufl 
either put good gravy, or green-fauce in the didi, made thus: 
take a handful of forrel, beat it in a mortar, and fqueeze the juice 
out, add to it the juice of an orange or lemon, and a little fugar, 
heat it in a pipkin, and pour it into your di(h ; but the bed way 
is to put gravy in the difh,. and green-fauce in a cup or boat. 
Or made thus: take half a pint of the juice of forrel, a fpoon- 
ful of white wine, a little grated nutmeg, a little grated bread j 
boil thefe a quarter of an hour foftly, then drain it, and put 
it into the faucepan again, and fvveeten it with a little fugar, 
give it a boil and pour it into a difli or bafon % foms like a little 
piece of butter rolled in flour, and put into it.. 
A green goofe. 
T'o dry a goofe. 
GET a fat goofe, take a handful of common fait, a quarter 
of an ounce of falt-petre, a quarter of a pound of coarfe fu- 
gar, mix all together, and rub your goofe very well; let it lie 
in this pickle a fortnight, turning and: rubbing it every day, then 
roll it in bran, and hang it up in a chimney where wood-fmoke 
is for a week. If you have not that convenrency, fend it to the 
baker’s, the fmoke of the oven will dry it; or you may b-ang it 
in your own chimney, not too near the fire, but make a fire 
under it,, and lay horfe-dung and Taw-dud on it, and that will 
fmother and fmoke-dry it; when it is well dried keep it in a dry 
place, you may keep it two or three months or more ; when 
you boil it put in a good deal of water, and be fure to fkim it 
well. 
Note, You may boil turnips, or cabbage boiled and dewed in 
butter or1 onion-fauee. 
FLAT the bread down with a cleaver, then prefs it down 
With your hand, fkin it, dip it into fcalding water, let it 
be cold, lard it with bacon, feafon it well with pepper, fait, and 
a little beaten mace, then flour it all over, take a pound of good 
beef-fuet cut fmall, put it into a deep dew-pan, let it be melted,, 
then putin your soofe, let it be brown on both Tides; when it is 
brown put in a pint of boiling water, an onion or two, a bundle 
of Tweet-herbs, a bay-leaf, fome whole pepper, and a few 
cloves; cover it clofc, and let it dew foftly till it is tender. About 
half an hour will clo it, if finally if a large one, three quarters af 
To drefs a goofe in ragoo. made Plain and Kajy; 
an hour. In the mean time make a ragoo, boil Tome turnips a!-» 
mod enough, fome carrots and onions quite enough ; cut them 
all into little pieces, put them into a with half a pint 
of good beef gravy, a little pepper and fait, a piece of butter 
rolled in Hour, and let this flew all together a quarter of an hour. 
Take the goofe and drain it well, then lay it in the difh, and 
pour the ragoo over it. 
Where the onion is dilliked, leave it out. You may ad 4 
cabbage boiled and chopped fmall. 
A gcofe a la mode. 
TAKE a large fine goofe, pick it clean, fkin it, and cut it 
down the back, bone it nicely, take the fat off, then take a 
dried tongue, boil it and peel it: take a fowl, and do it in the 
fame manner as the goofe, feafon it with pepper, fait, and beaten 
mace, roll it round the tongue, feafon the goofs with the fame, 
put the tongue and fowl in the goofe, and few the goofe up 
again in the fame form it was before; put it into a little pot that 
will juft hold it, put to it two quarts of beef gravy, a bundle of 
fweet-herbs and an onion; put fome Dices of ham, or good ba-® 
con, between the fowl and goofe; cover it clofc, and jet it ftew 
an hour over a good fire: when it begins to boil let it do very 
foftly, then take up your goofe and fkim off all the fat, ftrain ir, 
put in a glafs of red wine, two fpoonfuls of catchup, a veal 
Iweetbread cut fmall, fome truffles, morels* and mufhrooms, a 
piece of butter rolled in Hour, and fome pepper and fait, if 
wanted ; put in the goofe again, cover it dole, and let it ftew 
half an hour longer, then take it up and pour the ragoo over it. 
Garnifii with lemon. 
Note, This is a very fine difti. You muft mind to fave the 
bones of the goofe and fowl, and put them into the gravy when 
it is firft fet on, and it will be better if you roll fome beef mar- 
row between the tongue and the fowl, and between the fowl and 
goofe, it will make them mellow and eat fine. You may add fix 
or feven yolks of hard eggs whole in the difh, they are $ pretty 
addition. Take care to fkim off the fat. 
To flew giblets. 
LET them be nicely fcalded and picked, break the two pini- 
on bones in two, cut the head in two, and gut off the noffrils} 
cut the liver in two, the gizzard in four, and the neck in two ; 
flip ofFthe (kin of the neck, and make a pudding with two hard 
eggs chopped fine, the crumb of a French roll ileeped in hot 84 
The Art of Cookery, 
milk two or three hours, then mix it with the hard egg, a little 
nutmeg, pepper, fait, and a little fage chopped fine, a very little 
melted butter, and ftir it together: tie one end of the (kin, and 
fill it with ingredients, tie the other end tight, and put all to- 
gether in the fauce-pan, with a quart of good mutton broth, a 
bundle of fweet-herbs, an onion, fome whole pepper, mace, two 
or three cloves tied up loofe in a muflin rag, and a very little 
piece of lemon-peel; cover them clofe, apd let them flew till 
quite tender, then take a final) French roll toafted brown on all 
Isdes, and put it into the fauce-pan, give it a (hake, and let it 
flew till there is juft gravy enough to eat with them, then take 
out the onion, fweet-herbs, and fpice, lay the roll in the middle, 
the giblets round, the pudding cut into dices and laid round, and 
then pour the fauce over all. 
Another way. 
TAKE the gilflets dean picked and wafhed, the feet fkinned 
and bill cut off, the head cut in two, the pinion bones broke 
into two, the liver cut in two, the gizzard cut into four, the pipe 
pulled out of the neck, the neck cut in two: put them into a 
pipkin with half a pint of water, fome whole pepper, black and 
white, a blade of mace, a little fprig of thyme, a final! onion, 
a little cruft of bread, then cover them clofe, and fet them on 
•a very flow fire. Wood embers is beft. Let them ftew till they 
are quite tender, then take out the herbs and onions, and pour 
them into a little difh. Seafon them with fait. 
To ronft pigeons. 
FILL them with pardey clean wafhed and chopped, and fome 
pepper and fait rolled in butter; fill the bellies, tie the neck- 
end clofe, fo that nothing can run out, put a Ikewer through 
the legs, and have a little iron on purpofe, with fix hooks to it, 
and on each hook Hang a pigeon ; fallen one end of the firing to 
the chimney, and the other end to the iron (this is what we call/ 
the poor man’s fpit) flour them, bafte them with butter, and 
turn them gently for fear of hitting the bars. Tl hey will roaft 
nicely, and be full of gravy. Take care how you take them off, 
not to lofe any of the liquor. You may melt a very little butter, 
and put into the difh. Your pigeons ought to be quite freflh, 
and not too much done. This is by much the beft way of doing 
them, for then they will fwim in their own gravy, and a very 
little melted butter wHi do. made Plain and Eajy. 
85 
When you road them on a fpit all the gravy runs out, or if 
you fluff them and broil them whole you cannot fave the gravy 
fo well, though they will be very good with parfley and butter in 
the diffi, or fplit and broiled with pepper and fait. 
To boil pigeons. 
BOIL them by themfelves, for fifteen minutes, then boil a 
handfome fquare piece of bacon and lay in the middle ; flew fome 
fpinacb to lay round, and lay the pigeons on the fpinach. Gar- 
nifh your difh with parfley laid in a plate before the hre to crifp. 
Or you may lay one pigeon in the middle, and the reft round, 
and the fpinach between each pigeon, and a flice of bacon on 
each pigeon. Garnilh with flices of bacon and melted butter 
in a cup. 
To a la daube pigeons. 
TAKE a large fauce-pan, lay a layer of bacon, then a layer 
of veal, a layer of coarfe beef, and another little layer of veal, 
about a pound of veal and a pound of beef cut very thin, a piece N 
of carrot, a bundle of Tweet-herbs, an onion, Tome black and 
white pepper, a blade or two of mace, four or five cloves, a 
little cruft of bread toafted very brown. Cover the fauce-pan 
clofe, Tet it over a flow fire for five or fix minutes, fhalce in a 
little flour, then pour in a quart of boiling water, (hake it round, 
cover it clofe, and let it ftew till the gravy is quite rich and good, 
then ftrain it off and fkim off all the fat. In the mean time fluff 
the bellies of the pigeons with force-meat, made thus: take a 
pound of veal, a pound of beef-fuet, beat both in a mortar fine, 
an equal quantity of crumbs of bread, fome pepper, fait, nut- 
meg, beaten mace, a little lemon-peel cut final!, fome parfley 
cut fmall, and a very little thyme ftripped ; mix all together with 
the yolk of an egg, fill the pigeons, and flat the breaft down, 
flour them &nd fry them in frefh butter a little brown : then pour 
the fat clean out of the pan, and put to the pigeons the gravy, 
cover them clofe, and let them ftew a quarter of an hour, or 
till you think they are quite enough; then take them up, lay 
them in a difh, and pour in your fauce : on each pigeon lay a 
bay-leaf* and on the leaf a flice of bacon. \ou may garnifh 
with a lemon notched, or let it alone. 
Note, You may leave out the fluffing, they will be very rich 
and good without it, and it is the belt way of drcffing them for 
a.fine madc-difb. fhe Art of Cookery, 
Pigeons mi pair. 
MAKE a good force-meat as above, cut off the feet quite,, 
fluff them in the fhape of a pear* roll them in the yolk of an 
egg, and then in crumbs of bread, flick the leg at the top, and 
butter a ciifh to lay them in ; then fend them to an oven to bake, 
but do not let them touch each other. When they are enough* 
lay them in a difh, and pour in good gravy thickened with the 
yolk of an egg, or butter rolled in flour : do not pour your gravy 
over the pigeons. You may garnifti with' lemon. Jt is a pretty 
genteel difh : or, for change, lay one pigeon in the middle, the 
reft round, and ftewed fpinach between; poached eggs on the 
fpinach. Garnifli with notched lemon and orange cut into quar- 
ters* and have melted butter in boats. 
Pigeons fioved. 
TaICE a finall cabbage lettuce, jud cut out the heart and 
make a force-meat as before, only chop the heart of the cabbage 
and mix with it; then you mud fill up the place, and tie it acrols 
with a packthread; fry it of a light brown in frefh butter, pour 
out all the fat, lay the pigeons round, flat them with your hand, 
feafon them a little with pepper, fait, and beaten mace (take 
great care not to put too much fait) pour in half a pint of Rhe* 
nidi wine* cover itclofe, and let it flew about five or fix minutes5 
then put in half a pint of good gravy, cover them clofe, and Jet 
them dew half an hour. Take a good piece of butter rolled in 
floury fhake it in: when it is fine and thick take it up, untie it* 
lay the lettuce in the middle, and the pigeons round : fqueeze in 
a little lemon juice, and pour the fauce all over therm Stew a 
little lettuce, and cut it into pieces for garnidi with pickled red 
cabbage-. ■ " ; ; 
Note, Ok for change, you may fluff your pigeons with the 
fame force-meat, and cut two cabbage lettuces into quarters, and 
flew as above; fo lay the lettuce between each pigeon, and one 
in the middle, with the lettuce round it, and pour the fauce all 
over them, , 
Pigeons furtout. 
FORCE your pigeons as above, then lay a flice of bacon on 
the bread, and a flice of veal beat with the back of a knife, 
and feafohed with mace, pepper, and fait, tie it on with a 
final! packthread, or two little fine fkewers is better; fpic 
them on a fine bird-/pit5 road them and bade with a piece of made Plain and Eafyu 
87 
Gutter, then with the yolk of an egg, and then hade them again 
with crumbs of bread, a little nutmeg and fweet-herbs; when 
enough lay them in your difh, have good gravy ready, with 
truffles, morels, and mufhrooms, to pour into your dilh. Gar- 
nifh with lemon. 
Pigeons in compote with white fauce. 
LET your pigeons be drawn, picked, fcalded, and Hayed; 
then put them into a flew-pan with veal fweetbreads, cocks 
combs, mufhrooms, truffles, morels, pepper, fait, a pint of 
thin gravy, a bundle of fweet-herbs, an onion, and a blade or 
two of mace; cover them dole, let them flew half an hour, 
then take out the herbs and onion, beat up the yolks of two or 
three eggs, with fome chopped parfley in a quarter of a pint of 
cream, and a little nutmeg ; mix all together, flir it one way till 
thick; lay the pigeons in the difli, and the fauce all over. Gar- 
mfh with lemon. 
A French pupton of pigeons. 
TAKE favoury force-meat rolled out like paffe, put it In a 
butter-difh, lay a layer of very thin bacon, fquab pigeons, diced 
iweetbread, afparagus-tops, mufhrooms, cocks combs, a palate 
boiled tender and cut into pieces, and the yolks of hard eggs ; 
make another force-meat and lay over like a pie, bake it, and 
when enough turn it into a difh, and pour gravy round it. 
Pigeons hoiled with rice. 
TAKE fix pigeons, fluff their bellies with parfley, pepper, 
and fait, rolled in a very little piece of butter; put them into a 
quart of mutton broth, with a little beaten macc, a bundle of 
fweet-herbs, and an onion; cover them clofe, and let them boil 
a full quarter of an hour; then take out the onion and fweet- 
herbs, and take a good piece of butter rolled in flour, put it in 
and give it a fhake, feafon it with fait, if it wants ir, then have 
ready half a pound of rice boiled tender in milk; when it be- 
gins to be thick (but take great care it do not burn) take the 
yolks of two or three eggs, beat up with two or three fpoonfuls 
of cream and a little nutmeg, flir it together till it is quite thick, 
then take up the pigeons and lay them in a difli; pour the gravy 
to the rice, flir all together and pour over the pigeons, Garnifh 
with hard eggs cut into quarters. 88 
*tbe Art of Cookery, 
Pigeons tranfmogrified. 
TAKE your pigeons, feafon them with pepper and fait, take 
a large piece of butter, make a pufF-pafle, and roll each pigeon 
in a piece of pafle; tie them in a cloth, lo that the pafle do not 
break; boil them in a, good deal of water. They will take ati 
hour and a half boiling ; untie them carefully that they do not 
break ; lay them in the difh, and you may pour a little good 
gravy in the difh. They will eat exceeding good and nice, and 
will yield fauce enough of a very agreeable relifb. 
Pigeons in Fricandos. 
AFTER having trufied your pigeons with their legs in their 
bodies, divide them in two, and Jard them with bacon ; then 
lay them in aftew-pan with the larded fide downwards, and two 
whole leeks cut fmall, two ladlefuls of mutton broth, or veal 
gravy; cover them clofe over a very flow fire, and when they are 
enough make your fire very brifk, to wafte away what liquor 
remains : when they are of a fine Frown take them up, and pour 
out all the fat that is left in the pan ; then pour in fome veal 
gravy to loofen what flicks to the pan, and a little pepper; ftir it 
about for two or three minutes and pour it over the pigeons, 
This is a pretty little fide-difh. 
To roaji pigeons with a farce. 
MAKE a farce with the livers minced fmall, as much fweet 
fuet or marrow, grated bread, and hard egg, an equal quan- 
tity of each ; feafon with beaten mace, nutmeg, a little pep- 
per, fait, and a little fweet-herbs; mix all thcfe together with 
the yolk of an egg, then cut the fkin of your pigeon between the 
legs and the body, and very carefully with your finger raife the 
fkin ft pm the fiefh, but take care you do not break it: then force 
them with this farce between the fkin and fiefh, then trufs the 
legs clofe to keep it in; fpit them and road them, drudge them 
with a little Hour, and bade them with a piece of butter; fave 
the gravy which runs from them, and mix it up with a little red 
wine, a little of the farce-meat, and Tome nutmeg. Let it boil, 
then thicken it with a piece of butter rolled in flour, and the 
yolk of an egg beat up, and feme minced lemon ; when enough 
Jay the pigeons in the difh and pour in the fauce. Garnifh with 
|emon. made Plain and Eafy. 
To drefs pigeons a la fcleil. 
FIRST flew your pigeons in a very little gravy till enough, 
and take different forts of flefh according to fancy, &c. both 
of butcher’s meat and fowl; chop it final), feafon it with beaten 
mace, cloves, pepper, and fait, and beat it in a mortar till it is 
like pafle; roll your pigeons in it, then roll them in the yolk of 
an egg, {bake flour and crumbs of bread thick all over, have rea- 
dy feme beef dripping or hog’s lard boiling; fry them brown, 
and lay them in your difh. Garnifh with fried parfley. 
Pigeons in a hole. 
TAKE your pigecgis, feafon them with beaten mace, pepper, 
and fait; put a little piece of butter in the belly, lay them in a 
dilh, and pour a little batter all over them, made with a quart of 
milk, and eggs, and four or five fpoonfuls of flour. Bake it, and 
fend it to table. It is a good difh. 
Pigeons in p'mlico. 
TAKE the livers, with fome fat and lean of ham or bacon, 
mufhrooms, truffles, parfley, and fweet-herbs; feafon with bea- 
ten mace, pepper, and fait; beat all this together with two raw 
eggs, put it into the bellies, roll them in a thin dice of veal, 
over that a thin flice of bacon, wrap them up in white paper, fpit 
them on a flnall fpit, and roaft them. In the mean time make 
for them a ragoo of truffles and mufhrooms chopped flnall with 
parfley cut final!; put to it half a pint of good veal gravy, thicken 
with a piece of butter rolled in flour. An hour will do your pi- 
geons ; bade them, when enough lay them in your difh, take 
off the paper and pour your fauce over them. Garnifh with pat- 
ties, made thus: take veal arid cold ham, beef-fuet, an equal 
quantity, fome mufhrooms, fweet-herbs, and fpice, chop them 
final], fet them on the fire, and moiflen with milk or cream; 
then make a little puff-pafte, roll it and make little patties, 
about an inch deep and two inches Jong; fill them with the above 
ingredients, cover them clofe and bake them; lay fix of them 
found a difh. This makes a fine difh for a firft courfe. 
PUL]h, crop, and draw but don’t wafh them; Cave 
the livers and put them in fcalding water, ajid fet them on the 
fire for a minute or two: then take them out and mince them 
fmai), and bruife them with the back of a fpoon; mix with them 
ITo jugg -pigeons.  The Art of Cookery, 
a little pepper, fait, grated nutmeg, and lemon-peel Aired very 
fine, chopped parfiey, and two yolks of eggs very hard ; bruife 
them as you do the liver, and put as much fuet as liver fhaved 
exceeding fine, and as much grated bread; work thefe together 
with raw eggs, and roil it in frelh butter; put a piece into the 
crops and bellies, and few up the necks and vents: then dip your 
pigeons in water, and feafon them with pepper and fait as for a 
pie, put them in your jugg, with a piece of celery, flop them 
clofe, and let them in a kettle of cold water; firft cover them 
clofe, and lay a tile on the top of the jugg, and let it boil three 
hours; then take them out of the jugg, and lay them in a difh, 
take out the celery, put in a piece of butter rolled in flour, (hake 
it about till it is thick, and pour it on your pigeons. Garnifil 
with lemon. 
SEASON your pigeons with pepper, fait, cloves, mace, and 
fome fweet-herbs ; wrap this feafoning up in a piece of butter, 
and put in their bellies; then tie up the neck and vent, and 
half roafi: them ; then put them into a ffew-pan with a quart of 
good gravy, a little white wine, fome pickled mufhrooms, a 
few pepper-corns, three or four blades of mace, a bit of lemon- 
peel, a bunch of fweet-herbs, a bit of onion, and fome oyftcrs 
pickled ; let them flew till they are enough, then thicken it up 
with butter and yolks of eggs. Garnifh with lemon. 
Do ducks the fame way. 
To flew pigeons. 
To drefs a calf’s liver in a caul. 
TAKE off the under (kins and Aired the liver very fmall, 
then take an ounce of truffles and morels chopped fmall, with 
parfley; roaft two or three onions, take off their outermoft 
coats, pound fix cloves, and a dozen coriander feeds, add them 
to the onions, and pound them together in a marble mortar ; then 
take them out, and mix them with the liver, take a pint of 
cream, half a pint of milk, and feven or eight new laid eggs ; 
beat them together, boil them, but do not let them curdle, Chred 
a pound of fuel as fmail as you can, half melt it in a pan, and 
pour it into your egg and cream, then pour it in your liver, then 
mix all well together, feafon it with pepper, fait, nutmeg, and a 
little thyme, and let it ftand till it is cold : fpread a caul over the 
bottom and fides of the ftew-pan, and put in your haihed liver 
and cream all together, fold it up in the taul, in the Chape of a smde Plain and MfJyJ 
calf’s liver, then turn it upfide-down carefully. Jay It in a difh 
that will bear the oven, and do it over with beaten egg, drudge 
it with grated bread, and bake it in an oven. Serve it up hot for 
afirft courfe. 
To roaft a calfs liver. 
LARD it with bacon, fpit it firft, and roaft it j ferve it up 
with good gravy. 
To roaft partridges. 
LET them be nicely roafted, but not too much, drudge them 
with a little Hour, and bafte them moderately; let them haves 
fine froth) let there be good gravy-fauce in the difh, and bread- 
iauce in bafons made thus; take a pint of water, put in a good 
thick piece of bread, fonie whole pepper, a blade or two of mace; 
boil it five or fix minutes till the bread is {oft, then take out all 
the fpice, and pour out all the water, only juft enough to keep 
it moift, bekt it foft with a fpoon, throw in a little fait, and a 
good piece of frefh butter; ftir it well together, fet it over the 
lire for a minute or two, then put it into a boat. 
To boil partridges. 
BOIL them in a good deal of water, let them boil quick, and 
fifteen minutes will be fufficient. For fauce, take a quarter of 
‘k pint 6f cream, and a piece of frefh butter as big as a large wal- 
nut; ftir it one wky till it is melted, and pour it into the difh. 
* Or this fauce: take a bunch of celery clean wafhed, cut all 
the white very fmall, wafh it again very clean, put it into a 
fauce-part with a blade bf mace, a little beaten pepper, and a 
Very little fait; put to it a pint of water, let it boil till the wa- 
ter is juft wafted away, then add a quarter of a pint of cream, 
and a piece of butter rolled in flour; ftir all together, and when 
it is thick and fine pour it over the birds. 
Or this fauce: take the livers and bruife them fine, feme par- 
ley chopped fine, melt alittlenice frefh butter, and then add the liv- 
ers and parfley to it, fqueeze in a little lemon, juft give it a boil, 
and pour over your birds. *" : ’ ' ■ 
.! Or this fauce: take a quarter of a pint of cream, the yolk of 
an egg beat fine, a little grated nutmeg, a little beaten mace, a 
-piece of butter as big as a nutmeg, rolled in flour, and one fpoon- 
ful of white wine; ftir all together one way, when fine r*d 
thick pour it over the birds. You may add a few mufhrooms. 
Or this fauce; take a few mufhrooms, frefh peeled, and wafh 
them clean, put them in a fauce-pan with a little fait, put them  The Art of Cookery, 
over a quick fire, let them boil up, then put in a quarter of a 
pint of cream and a little nutmeg; fhake them together with 
a very little piece of butter rolled in flour, give it two or three 
fhakes over the fire, three or four minutes will do j then pour 
it over the birds. 
Or this fauce : boil half a pound of rice very tender in beef 
gravy ; feafon with pepper and fait, and pour over your birds. 
Thefe fauces do for boiled fowls; a quart of gravy will be enough, 
and let it boil til! it is quite thick. 
TAKE two brace, trufs the legs into the bodies, lard them> 
feafon them with beaten mace, pepper, and fait; take a ftew-pan> 
lay flices of bacon at the bottom, then flices of beef, and then 
flices of veal, all cut thin, a piece ot carrot, an onion cut fmall, 
a bundle pf fweet-herbs, and fome whole pepper: lay the par- 
tridges with the breads downward, Jay fome thin flices of beef 
and veal over them, and fome parfley fhred fine ; cover them and 
Jet them flew' eight or ten minutes over a very flow fire, then give 
your pan a fhake, and pour in a pint of boiling water ; cover it 
clofc, and let it flew half an hour over a little quicker fire; then 
take cut your birds, keep them hot, pour into the pan a pint of 
thin gravy, let them boil till there is about half a pint, then ttrain 
it off and fkim off all the fat: in the mean time, have a veal 
fvveetbread cut fmall, truffles and morels, cocks combs, and 
fowls livers flewed in a pint of good gravy half an hour, fome ar- 
tichoke-bottoms and afparagus-teps, both blanched in warm wa- 
ter, and a few mufhrooms, then add the other gravy to this, and 
put in your partridges,to heat; if it is not thick enough, take a 
piece of butter rolled in flour, and tofs up in it; if you will be at 
the expence, thicken it with veal and ham cullis, but it will be full 
as good without. 
To drefs partridges a la hraife. 
"To make partridge panes. 
T AKE two roafted partridges and the flefh of a large fowl, 
a little parboiled bacon, a little marrow or fweet fuet chopped 
very fine, a few mufhrooms and morels chopped fine, truf- 
fles, and artichoke-bottoms, feafon with beaten mace, pepper, 
a little nutmeg, fait, fweet-herbs chopped fine, and the crumb 
of a two-pcnny loaf foaked in hot gravy; mix all well toge- 
ther with the yolks of two eggs, make your panes on paper, of 
a round figure, and the thicknefs of an ecg, at a proper dis- 
tance one from another, dip the point of a knife in the yolk of made Plain and Eajy. 
93 
an egg* in order to fflape them ; bread them neatly, and bake 
them a quarter of an hour in a quick oven: obferve that the 
truffles and morels be boiled tender In the gravy you. foak the 
bread in. Serve them up for a fide diffl, or they will ferve to 
garniffl the above diffl, which will be a very fine one for a firft 
courfe. 
Note, When you have cold fowls in the houfe, this makes a- 
pretty addition in an entertainment. 
T0 roaft pheafants. 
PICK and draw your pheafants, and Tinge them, lard one with 
bacon, but not the other, fpit them, roaft them fine, and paper 
them all over the bread:; when they are juft done, flour and bafte 
them with a little nice butter, and let them have a fine white 
froth ; then take them up, and pour good gravy in the difh and 
bread-fauce in plates. 
Or you may put water-crefles nicely picked and waffled, and 
juft fcalded, with gravy in the difh, and lay the creffts under the 
pheafants. 
Or you may make celery-fauce ftewed tender, ftrained and 
mixed with cream, and poured into the difti. 
If you have but one pheafant, take a large fine fowl about the 
bignefs of a pheafant, pick it nicely with the head on, draw it 
and trufs it with the head turned as you do a pheafant’s, lard the 
fowl all over the breaft and legs with a large piece of bacon cut 
in little pieces; when roafted put them both in a diffl, and no 
body will know it. They will take an hour doing, as the fire 
muft not be too brifk. A Frenchman would order fiffl-fauce to 
%hem, but then you quite fpoil your pheafants. 
A fiewed -pheafant. 
TAKE your pheafant and Hew it in veal gravy, take artichoke- 
bottoms parboiled, feme chefnuts roafted and blanched : when 
your pheafant is enough (but it muft Hew till there is juft enough 
for fauce, then fkim it) put in the chefnuts and artichoke-bot- 
toms, a little beaten mace, pepper, and fait juft enough to fea- 
fon it, and a giafs of white wine, and if you don’t think it thick 
enough, thicken it with a little piece of butter rolled in flour : 
fqueezs in a little lemon, pour the fauce over the pheafant, and 
have fotne force-meat balls fried and put Into the diffl. 
Note, A good fowl will do full as well, trufled with the head 
on like a pheafant. You may fry faufages inftead of force-meat 
balls. The Art of Cookery I 
To drefs a phenfant a la Braife. 
LAY a layer of beef all over your pan, then a layer of veal, 
a little piece of bacon, a piece of carrot, an onion ftuck with 
cloves, a blade or two of mace, a fpoonful of pepper, black and 
white, and a bundle of fweet-herbs; then lay in the pheafant, 
lay a layer of veal, and then a layer of beef to cover jt, fet it on 
the fire five or fix minutes, then pour in two quarts of boiling 
water; cover it clofe, and let it flew very foftly an hour and 
a half, then take up your pheafant, keep it hot, and let the 
gravy boil till there is about a pint; then ftrain it off, and put it 
in again, and put in a veal fweetbread, firft being ftewed with 
the pheafant, then put in fome truffles and morels, fome livers of 
fowls, artichoke-bottoms, and afparagus-tops, if you have them ; 
let all thefe fimmer in the gravy about five or fix minutes, then 
add two fpoonfuls of catchup, two of red wine, and a little piece 
of butter rolled in flour, fhake all together, put in your pheafant, 
let them ftew all together with a few mufhrooms about five or fix 
minutes more, then take up your pheafants and pour your ragoo 
all over, with a few force-meat balls. Garnifh with lemon. 
You may lard it, if you chufe. 
To boil a pheafant. 
TAKE a fine pheafant, boil it in a good deal of water, keep 
your water boiling ; half an hour will do a fmall one, and three 
quarters of an hour a large one. Let your fauce be celery ftew- 
ed and thickened with cream, and a little piece of butter rolled in 
flour; take up the pheafant, and pour the fauce all over. Gar- 
nifli with lemon. Obferve to ftew your celery fo, that the li- 
quor will not be all wafted away before you put your cream in j 
if it wants fait, put in fome to your palate. 
To roaji fnipes or woodcocks. 
SPIT them on a fmall bird-fpit, flour them and bafte them 
with a piece of butter, then have ready a flice of bread toafted 
brown, lay it in a difh, and fet it under the fnipes for the trail 
to drop on ; when they are enough, take them up and lay them 
on atoaft ; havejready for two fnipes, a quarter of a pint of good 
beef gravy hot, pour it into the difh, and fet it over a chafhng- 
difh two or three minutes. Garnifh with lemon, and fend them 
hot to table. made Plain and Eajy. 
Snipes in a furtout, or woodcocks. 
TAKE force-meat made with veal, as much beef fact chop- 
ped and beat in a mortar, with an equal quantity of crumbs of 
bread ; mix in a little beaten mace, pepper and fait, fome parf- 
ley, and a little fweet-herbs, mix it with the yolk of an egg, 
lay fome of this meat round the difli, then lay in the fnipes, be- 
ing firft drawn and half roafted. Take care of the trail; chop 
it, and throw it ail over the difh. 
Take fome good gravy, according to the bignefs of your fur- 
tout, fome truffles and morels, a few rnuftirooms, a fweetbread 
cut into pieces, and artichoke-bottoms cut fmall j let all ftew 
together, fhake them, and take the yolks of two or three es;gs, 
according as you want them, beat them up with a fpoonful onewo 
of white wine, ftir all together one way, when it is thick take 
it off, let it cool, and pour it into the furtout: have the yolks of 
a few hard eggs put in here and there, fealbn with beaten mace, 
pepper and fait, to your tafte; cover it with the force-meat all 
over, rub the yolks of eggs all over to colour it, then fend it to 
the ovea, Half an hour does it, and fend it hot to table. 
To boil fnipes or woodcocks. 
BOIL them in good (Long broth, or beef gravy made thus t 
take a pound of beef, cut it into little pieces, put it into two 
quarts of water, an onion, a bundle of fweet-herbs, a blade or 
two of mace, fix cloves, and fome whole pepper; cover it clofe, 
let it boil till about half wafted, then ftrain it off, put the gravy 
into a fauce-pan with fait enough to feafon it, take the fnipes and 
gut them clean (but take care of the guts) put them into the 
gravy and let them boil, cover them clofe, and ten minutes will 
boil them, if they keep boiling. In the mean time, chop the 
guts and liver fmall, take a little of the gravy the fnipes are boil- 
ing in, and ftew the guts in, with a blade of mace. Take fome 
crumbs of bread, and have them ready fried in a little frefli but- 
ter crifp, of a fine light brown. You muft take about as much 
bread as the inftde of a ftalc roll, and rub them fmall into a clean 
cloth ; when they are done, let them ftand ready in a plate be- 
fore the fire. 
When your fnipes are ready, take about half a pint of the li- 
quor they are boiled in, and add to the guts two fpoonfuls of red 
wine, and a piece of butter about as big as a walnut, rolled in a 
little flour; fet them on the fire, ftiake your fauce-pan often (but 
do not ftir it with a fpoon) till the butter is all melted, then put 
in the crumbs, give your fauce-pan a (hake, take up your birds, 
lay them in the diih3 and pour this fauce over them. Garnifli 
with lemon *  The Art of Cookery, 
To drefs ortolans. 
SPIT them fideways, with a bay-leaf between ; bafte them 
with butter, and have fried crumbs of bread round the difh. 
Drefs quails the fame way. 
To drefs ruffs and refs. 
THEY are Lincolnfhire birds, and you may fatten them as 
you do chickens, with white bread, milk and fugar: they feed 
faft, and will die in their fat if not killed in time ; trufs them 
crols-legged as you do a fnipe, fpit them the fame way, but you 
muft gut them, and you muft have good gravy in the difh thick- 
ened with butter and toaft under them. Serve them up quick. 
To drefs larks. 
SPIT them on a little bird-fpit, roaft them ; when enough ’ 
have a good many crumbs of bread fried, and throw all 
them ; and lay them thick round the difh. 
Or they make a very pretty ragoo with fowls livers; firft fry 
the larks and livers very nicely, then put them into fome good 
gravy to flew, juft enough for fauce, with a little red wine* 
Garnifh with lemon. 
To drefs plovers: 
TO two plovers take two artichoke-bottoms boiled, fome 
chefnuts roafted and blanched, fome fkirrets boiled, cut ail very 
fmall, mix with it fome marrow or beef fuet, the yolks of two 
hard esgs, chop all together, feafon with pepper, fait, nutmeg, 
and a little tweet-herbs, fill the bodies of the plovers, lay them irt 
a fauce-pan, put to them a pint of gravy, a glafs of White wine, 
a blade or two of mace, fome roafted chefnuts blanched, and ar- 
tichoke-bottoms cut into quarters, two or three yolks of eggs, 
and a little juice of lemon ; cover them clofe, and let them flew 
very foftly an hour. If you find the fauce is not thick enough, 
take a piece of butter rolled in flour, and put into the fauce, 
fhake it round, and when it is thick take up your plovers and 
pour the fauce over them. Garnifh with roafled chefnuts. 
Ducks are very good done this way. 
Or you may roaft your plovers as you do any other fowl, and 
have gravy-fauce in the difh. 
Or boil them in good celery-fauce, either white or brown, juft 
as you like. 
I he fame way you may drefs wigeons. made Plain and Eafy. 
To drefs larks pear fajkion. 
y. OU muff trufs the larks clofe, and cut off the legs, feafon 
them with fait, pepper, cloves, and mace, make a force-meat 
thus: take a veal fweetbread, as much beef fuet, a few morels 
and muftiroorns, chop all fine together, fome crumbs of bread, 
and a few fweet-herbs, a little lemon-peel cut fmall, mix all to- 
gether with the yolk of an egg, wrap up every lark in force-meat, 
and fhape them like a pear, flick one leg in the top like the ftalk 
of a pear, rub them over with the yolk of an egg and crumbs of 
bread, bake them in a gentle oven, ferve them without fauce; or 
they make a good garnifh to a very fine dilli. 
You may ufe veal, if you have not a fweetbread. 
AS to roafling of a hare, I have given full dire&ions in the 
beginning of the book. 
To drefs a hare. 
A jagged hare. 
CUT it into little pieces, lard them here and there with little 
flips of bacon, feafon them with a very little pepper and fait, put 
them into an earthen jugg, with a blade or two of mace, an onion 
ftuck with cloves, and a bundle of Tweet-herbs; cover the jugg 
or jar you do it in fo clofe that nothing can get in, then fet it in' a 
pot of boiling water, keep the water boiling, and three hours will 
do it; then turn it out into the difb, arid take out the onion and 
fweet-herbs, and fend it to table hot. If you don’t like it larded, 
leave it out. 
To fare a hare. 
LARD your hare and put a pudding in the belly; put it into 
a pot or fifii-kettle, then put to it two quarts of (Long drawed 
gravy, one of red wine, a whole lemon cut, a faggot of Tweet- 
herbs, nutmeg, pepper, a little fait, and fix cloves ; cover it 
dole, and ftew it over a very flow fire, till it is three parts done ; 
then take it up, put it into a dilli, and ffrew it over with crumbs 
of bread, a few Tweet-herbs chopped fine, Tome lemon-peel grat- 
ed, and half a nutmeg; fet it before the fire, and bafte it til! it 
is all of a fine light brown. In the mean time take the fat off 
your gravy, and thicken it with the yolk pf an egg ; take fix eggs 
boiled hard and chopped frriall, feme picked cucumbers cut very 
thin ; mix thefe with the fauce, and pour it into the di(h. 
A fillet of mutton or neck of venifon may be done the fame way* 
Note, You may do rabbits the fame way, but it muff be veal 
jjravy and white wine ; adding mufhrooms fbjt cucumbers.  The Art of Cookery, 
'To flew a hare. 
CUT it into pieces, and put it into a dew-pan, with a blade or 
two of mace, feme whole pepper, black and white, an onion 
fhick with cloves, an anchovy, a bundle of fweet-herbs, and a 
nutmeg cut to pieces, and cover it with water ; cover the (lew- 
pan dole, let it flew till the hare is tender, but not too much 
done: then take it up, and with a fork take out the hare into a 
clean pan, drain the fauce through a coarfe fxeve, empty all out 
of the pan, put in the hare again with the fauce, take a piece of 
butter as big as a walnut rolled in flour, and put in likewife one 
fpoonful of catchup, and one of red wine; dew all together 
(with a few frefh mudirooms, or pickled ones if you have any) 
till it is thick and imooth; then dilh it up, and fend it to table. 
You may cut a hare in two, and dew the fore quarter thus, aad 
road the hind-quarters with a pudding in the belly. 
A hare civet. 
BONE the bare, and take out all the dnews, then cut one half 
in thin fnces, and the other half in pieces an inch thick, dour 
them and fry them in a little frefh butter as collops quick, and 
have ready fome gravy made good with the bones of the hare 
and beef, put a pint of it into the pan to the hare, fome mudard 
and a little elder vinegar ; cover it clofe, and let it do foftly till 
it is as thick as cream, then difli it up with the head in the 
middle. 
I HAVE, in the beginning of my book, given directions for 
boiled and routed. Get fome rabbits, trufs them chicken fatten, 
the head mut be cut off, and the rabbit turned with the back up- 
wards, and two of the legs tripped to the claw-end, and fo 
truted with two skewers. Lard them, and roat them with what 
fauce you pleafe. Ifyou want chickens, and they are to appear 
as fuch, they mut be drefled in this manner : but if otherwife, 
the head mut be skewered back and come to the table on, with 
liver, butter, and parfley, as you have for rabbits, and they look 
very pretty boiled and truted in this manner, and fmothered with 
onions; or if they are to be boiled for chickens, cut off the head 
and cover them with white celery-fauce, or rice-fauce tolled up 
with cream. 
Portuguefe rabbits. 
Rabbits furprife. 
RO AST two half-grown rabbits, cut off the heads clofe to 
the fhoulders and the drd joints ; then take off all the lean 
meat from the back bones, cut it finall and tofs it up with fix made Plain and Eafy, 
99 
or fcven fpoonfuls of cream and milk, and a piece or butter as 
big as a walnut rolled in flour, a little nutmeg, and a little fait, 
fhake all together till it is as thick as good cream, and let it to 
cool ; them make a force-meat with a pound of veal, a pound of 
fuet, as much crumbs of bread, two anchovies, a little piece of 
lemon-peel cut line, a little fprig of thyme, and a nutmeg, 
grated ; let the veal and fuet be chopped very f|ne anc] beat jn 
a mortar, then mix it all together with the yolks of two raw eggs, 
place it all round the rabbits, leaving a long trough in the back 
bone open, that you think will hold the meat you cut out with the 
fauce, pour it in and cover it with the force-meat, fmooth it all 
over with your hand as well as you can with a raw egg, fquare 
at both ends, throw on a little grated bread, and butter a maza- 
rine, or pan, and take them from the drefler where you formed 
them, and place them on it very carefully. Bake them three 
quarters of an hour til! they are of a fine brown colour. Let 
your fauce be gravy thickened with butter and the juice of a le- 
mon ; lay them into the difh, and pour in the fauce. Garnifh 
with orange cut into quarters, and ferve it up for a firft courfe. 
To boil rabbits. 
TRUSS them for boiling, boil them quick and white: for 
fauce take the livers, boil and (bred them, and fome parfiey fhred 
fine, and pickled aftertion buds chopped fine, or capers, mix 
thefe with half a pint of good gravy, a giafs of white wine, a lit- 
tle beaten mace and nutmeg, a little pepper and fait, if wanted, 
a piece of butter as big as a large walnut rolled in flour; let it all 
boil together till it is thick, take up the rabbits and pour the fauce 
over them. Garnifh with lemon. You may lard them with ba- 
con, if it is liked. 
To drefs rabbits in coffer ole* 
DIVIDE the rabbits into quarters. You may lard them or 
let them alone, juft as you pleafe, fhajee Lome flour over them, 
and fry them with lard or butter, then put them into an earthen 
pipkin with a quart of good broth, a giafs of white wine, a little 
pepper and fait, if wanted, a bunch of fweet-herbs, and a piece 
of butter as big as a walnut roiled in flour ; cover them dole 
and let themftew half an hour, then difh them up and pour the 
fauce over them. Garnifh with Seville oranges cut.into thin 
dices and notched; the peel that is cut out lay prettily between 
the dices. The Art of Cookery% 
Mutton keboF d. 
TAKE a loin of mutton* and joint it between every bones 
feafon it with pepper and fait moderately, grate a Email nutmeg 
all over, dip them in the yolks of three eggs, and have ready 
crumbs of bread and fweet-herbs, dip them in and clap them to- 
gether in the fame fhape again, and put it on a Email Epif, roaft 
them before a quick lire, Eet a difh under and bafte it with a lit- 
tle piece of butter, and then keep bafting with what comes from 
it, and throw Eome crumbs of bread all over them as it is roaft- 
ihg; when it is enough take it up, and lay it in the difh, and 
bave ready half a pint of good gravy, and what comes from it; 
take two fpoonfuls of catchup, and mix a tea-fpoonful of flour 
with it and put to the gravy, ftir it together and give it a boil 
and pour over the mutton. 
Note, You mull obferve to take off all the fat of the infide 
and the skin of the top of the meat, and fome of the fat, if there 
be too much. When you put in what comes from your meat into 
the gravy, obferve to pour out all the fat. 
A neck of mutt on, The hafiy difh. 
TAKE a large pewter or filver difh, made like a deep foop- 
difb, with an edge about an inch deep on the infide, on which 
the lid fixes (with an handle at top) fo fall that you may lift it up 
full by that handle without falling. This dilh is called a necro- 
mancer. Take a neck of mutton about fix pounds, take off the 
skin, cut it into chops, not too thick, flice a French roll thin, 
peel and flice a very large onion, pare and flice three or four 
turnips, lay a row of mutton in the difh, on that a row of roll- 
then a row of turnips, and then onions, a little fait, then the 
meat, arid fo on ; put in a little bundle of fweet-herbs, and two 
or three blades of mace ; have a tea-kettle of water boiling, fill 
the difh and cover it clofe, hang the difh on the back of two 
chairs by the rim, have ready three fheets of brown paper, tear 
each fheet into five pieces, and draw them through your hand, 
light one piece and hold it under the bottom of the difh, mov- 
ing the paper about; as fafl as the paper burns light another till 
all is burnt, and your meat will be enough. Fifteen minutes juft 
does it. Send it to table hot in the difh. 
Note* 1 his clifli was firft contrived by Mr. Rich, and is much 
admired by the nobility. made Plain and Eafy. 
101 
TAKE a fore-loin of pork, and roaft it as at another time, 
peel a quarter of a peck of onions, and flice them thin, lay them 
in the dripping-pan, which muft be very clean, under the pork ; 
let the fat drop on them j wheq the pork is nigh enough, put 
the onions into the fauce-pan, let them fimmer over the fire a 
quarter of an hour, (baking them well, then pour out all the 
fat as well as you can, fhake in a very little flour, a fpoonful of 
vinegar, and three tea-fpoonfuls of muftard, (hake all well to- 
gether, and ftir in the muftard, fet it over the fire for four or five 
minutes, lay the pork in a difh, and the onions in a bafon. This 
is an admirable difh to thofe who love onions. 
Jo drefs a loin of -pork with onions. 
To make a currey the Indian way. 
TAKE two fmall chickens, skin them and cut them as for a 
fricafey, wafh them clean, and flew them in about a quart of 
water, for about five minutes, then ftrain oft' the liquor and put 
the chickens in a clean difh j take three large onions, chop, 
them fmall, and fry them in about two ounces of butter, then 
put in the chickens and fry them together till they are brown,, 
take a quarter of an ounce of turmerick, a large fpoonful of gin- 
ger and beaten pepper together, and a little fait to your palate ; 
ftrew all thefe ingredients over the chickens whilft it is fry- 
ing, then pour in the liquor, and let it flew about half an hour, 
then put in a quarter of a pint of cream, and the juice of two 
lemons, and ferve it up. The ginger, pepper, and turmerick 
muft be beat very fine. 
To hoil the rice. 
PUT two quarts of water to a pint of rice, let It boil till you 
think it is done enough, then throw in a fpoonful of fait, and 
turn it out into a cullender ; then let it ftand about five minutes 
before the fire to dry, and ferve it up in a difh by itfelf. Difh it 
up and fend it to table, the rice in a difh by itfelf. 
Jo make a pellow the Indian way. 
TAKE three pounds of rice, pick and wafli it very clean, 
put it into a cullender, and let it drain very dry ; take three 
quarters of a pound of butter, and put it into a pan over a very 
flow fire till it melts, then put in the rice and cover it over very 
dofe, that it may keep all the fleam in ; add to it a little fait, 
fome whole pepper, half a dozen blades of mace, and a few 
cloves. You muft put in a little water to keep it from burning.  'The Art of Cookery, 
102 
then ftlr it up very often, and let it flew till the rice is foft. Boil 
two fowls* and a fine piece of bacon of about two pounds weight 
as common, cut the bacon in two pieces, lay it in the difh with 
the fowls, cover it over with the rice, and garnifh it with about 
half a dozen hard eggs and a dozen of onions fried whole and 
very brown. 
Note, This is the true Indian way of drefflng them. 
Another way to make a pellow. 
TAKE a leg of veal about twelve or fourteen pounds weight, 
an old cock fkinned, chop both to pieces, put it into a pot with 
five or fix blades of mace, fome whole white pepper, and three 
gallons of water, half a pound of bacon, two onions, and fix 
cloves j cover it clofe, and when it boils let it do very foftly till 
the meat is good for nothing, and above two thirds is wafted, 
then ftrain it; the next day put this foop into a fauce pan, with 
a pound of rice, fet it over a very flow fire, take great care it do 
not burn ; when the rice is very thick and dry, turn it into a difh. 
Garnifh with hard eggs cut in two, and have roafted fowls in 
another difh. 
Note, You are to obferve, if your rice fimmers too faft it will 
burn, when it comes to be thick. It mull be very thick and dry, 
and the rice not boiled to a mummy. 
To make e[fence of ham. 
TAKE off the fat of a ham, and cut the lean in ftices, beat 
them well and lay them in the bottom of a ftew-pan, with Bices 
of carrots, parfnips, and onions; cover your pan, and fet it 
over a gentle fite : Jet them ftew till they begin to ftick, then 
fprinkleon a little flour, and turn them ; then moiften with broth 
and veal gravy. Seaton them with three or four mufhrooms, as 
many truffles, a whole leak, fome parfley, and half a dozen 
cloves; orinftead of a leek, a clove of garlick. Putin fome 
crufts of bread, and let them firrrmer over the fire for a quarter of 
an hour; ftrain it, and fet away for ufe, Any pork or ham does 
for this, that is well made. 
Rules to he chferved in all madeAifhes. 
FIRST, thst the fiew-pans, or fauce-pans, and covers, hs 
Very clean, free from fand, and well tinned ; and that all the 
white fauces have a little tartnefs, and be very fmooth and of a 
fine thick nek, and all the time any white fauce is over the fire 
lieep fiirring it one way, made Plain and Eajy. 
103 
And as to brown fauce, take great care no fat fwims at the 
top, but that it be all fmooth alike", and about as thick as good 
cream, and not to tafte of one thing more than another. As to 
pepper and fait, feafon to your palate, but do not put too much 
of either, for that will take away the fine flavour of every thing. 
As to moft made-difhes, you may put in what you think proper 
to enlarge it or make it good ; as mufluooms pickled, dried, 
frefh, or powdered ; truffles, morels, cocks combs flowed, ok 
palates cut in little bits, artichoke-bottoms, either pickled, frefh 
boiled, or dried ones foftened in warm water, each cut in four 
pieces, afparagus-tops, the yolks of hard eggs, force-meat-balls 
&c. The beft things to give a fauce a tartnefs, are mufhroom_ 
pickle, white walnut-pickle, elder vinegar, or lemon juice. 
CHAP. 111. 
Read this Chapter, and you will find how expen- 
five a French cook’s fauce is. 
The French way of dr effing partridges 
WHEN they are newly pickled and drawn, finge them : you 
mud mince their livers with a bit of butter, fome (craped bacon, 
green truffles, if you have any, parfley, chimbol, fait, pepper, 
fweet-herbs, and all-fpice. The whole being minced together, 
put it into the infide of your partridges, then flop both ends of them, 
after which give them a fry in the ftew-pan ; that being done, 
fpit them, and wrap them up in dices of bacon and paper ; then 
take a (tew pan, and having put in an onion cut into dices, a 
carrot cut into little bits, with a little oil, give them a few tofies 
over the fire ; then moiden them with gravy, cullis, and a little 
eflence of ham. Put therein half a lemon cut into dices, four 
cloves of garlic, a little Tweet bafil, thyme, a bay-leaf, a little 
parfley, chimbol, two glades of white wine, and four of the car- 
cades of the partridges; let them be pounded, and put them in 
this fauce. When the fat of your cuiiis is taken away, be care- 
ful to make it relifhing; and after your pounded livers are put 
into your cullis, you mud drain them through a fieve. Your 
partridges being done, take them off; as alfo takeoff the bacon 
and paper, and lay them in your difti with your fauce over them. 
This difh I do not recommend ; for I think it an odd jumble 
of traffl; by that time the cullis, the eflence of ham, and ail 104 
The Art of Cookery, 
other ingredients are reckoned, the partridges will come to a fine 
penny. But fuch receipts as this is what you have in moft books 
of cookery yet printed. 
S’b make effence of ham, 
TAKE the fat off a Wedphalia ham, cut the lean in dices, 
beat them well and lay them in the bottom of a dew-pan, with 
dices of carrots, parfnips, and onions, cover your pan, and fet 
it over a gentle fire. Let them dew till they begin to dick, then 
fprinkle on a little dour and turn them ; then moiden with broth 
and veal gravy; feafon with three or four muflirooms, as many 
truffles, a whole leek, fome bafil, parfley, and half a dozen 
cloves; or indead of the leek, you may put a clove of garlic. 
Put in fome crufts of bread, and let them dimmer over the fire 
for three quarters of an hour. Strain it, and fet it by for ufe. 
A cullis for all forts of ragoo. 
HAVING cut three pounds of lean veal, and half a pound of 
ham into flices, lay it into the bottom of a ftew-pan, put in 
carrots and parfnips, and an onion fliced; cover it, and fet it 
a flowing over a ftove: when it has a good colour, arid begins 
to flick, put to it a little melted butter, and fhake in a little 
flour, keep it moving a little while till the flour is fried; then 
moiften it with gravy and broth, of each a like quantity, then put 
in fome parfley and bafil, a whole leek, a bay-leaf, fome mufli- 
rooms and truffles minced fmall, three or four cloves, and the 
cruft of two French rolls; let all thefe fimmer together for three 
quarters of an hour; then take out theflices of veal; ftrain it, and 
keep it for all forts of ragoos. Now compute the expence, and 
fee if this difti cannot be drefled full as well without this expence. 
A cullis for all forts of butchers meat. 
YOU muft take meat according to your company; if ten or 
twelve, you cannot take Jefs than a leg of veal and a ham, with 
all the fat, fkin, and outfide cut off. Cut the leg of veal in 
pieces about the bignefs of your lift, place them in your dew- 
pan, and then the dices of ham, two carrots, an onion cut in 
two; cover it clofe, let it dew foftly at fxrff, and as it begins 
to be brown, take off the cover, and turn it to colour it on all 
fides the fame; but take care not to burn the meat. When it 
has a pretty brown colour, moiften your cullis with broth made 
of beef, or other meat; feafon your cullis with a little Tweet bafil, 
fome cloves, with fome garlic; pare a lemon, cut it in dices, 
and put it into your cullis, with fome mufhrooms. Put into a made Plain and Eafyl 
105 
ftew-pan a good lump of butter, and fet it over a flow fire; put 
into it two or three handfuls of flour, ftir it with a wooden-ladle, 
and let it take a colour; if your cullis be pretty brown, you muft 
gut in fome flour. Your flour being brown with your cullis, 
then pour it very foftly into your cullis, keeping your cullis 
flirting with a wooden ladle; then let your cullis flew foftly, 
and fkim off a}l the fat, put in two glafles of champaign, or 
other white wine; but take care to keep your cullis very thin, fo 
that you may take the fat well off and clarify it. To clarify it, 
you muft put it in a ftove that draws well, and cover it clofe, and 
|et it boil without uncovering, till it boils over; then uncover if, 
and take off the fat that is round the ftew-pan, then wipe it oft” 
the cover alfo, and cover it again. When your cullis is done, 
take out the meat, and ftrain your cullis through a filk ftrainer. 
This cullis is for all forts of ragoos, fowls, pies, and terrines. 
Cullis the Italian way. 
PUT into a ftew-pan half a ladleful of cullis, as much effence 
of ham, half a ladleful of gravy, as much of broth, three or 
four onions cut into flices, four or five cloves of garlick, a little 
beaten coriander-feed, with a lemon pared and cut into flices, 
a little fweet-bafil, mufhrooms, and good oil; put all over the 
fire, let it flew a quarter of an hour, take the fat well off, let it 
be of a good tafte, and you may ufe it with all forts of meat and 
fiflh, particularly with glazed fifli. This fauce will do for two 
chickens, fix pigeons, quails, or ducklins, and all forts of tame 
and wild fowl. Now this Italian or French fauce, is faucy. 
Cullis of craw-fjh. 
YQU muft get the middling fort of craw-fiff), put them over 
the fire, feafoned with fair, pepper, and onion cut in flices ; 
being done, take them out, pick them, and keep the tails after 
they are fcalded, pound the reft together in a mortar ; the more 
they are pounded the finer your cullis will be. Take a bit of 
veal, the bignefs of your fift, with a fmall bit of ham, an onion 
cut into four, put it into fweat gently : if it flicks but a very lit- 
tle to the pan, powder it a little. Moiften it with broth, put in 
it fome cloves, fweet balil in branches, fome mufhrooms, with 
lemon pared and cut in flices : being done, skim the fat well, 
let it be of a good tafte; then take out your meat with a skim- 
mer, and go on to thicken it a little with eflence of ham : then 
put in your craw-fifh, and ftrain it off. Being ftrained, keep it 
hr a firft courfe of craw-fifh. The Art of Cookery, 
A white cullis. 
TAKE a piece of veal, cut it into fmall bits, with fome thin 
flices of ham, and two onions cut into four pieces; moiften it 
with broth, feafoncd with muflirooms, a bunch of parfley, green 
onions, three cloves, and fo let it ftew. Being ftewed, take 
out all your meat and roots with a fkimmer, put in a few crumbs 
of bread, and let it flew foftly : take the white of a fowl, or two 
chickens, and pound it in a mortar ; being well pounded, mix 
it in your cullis, but it muft not boil, and your cullis mud: be 
very white ; but if it is not white enough you mud pound two 
dozen of fweet almonds blanched, and put into your cullis; then 
boil a glafs of milk, and put it in your cullis : let it be of a 
good tafte, and drain it oft'; then put it in a fmall kettle, and 
keep it warm. You may ufe it for white loaves, white cruft of 
bread and bifquets. 
Sauce for a hr ace of partridges, pheafants, or any thing 
you pleaje. 
ROAST a partridge, pound it well in a mortar with the pi- 
nions of four turkies, with a quart of ftrong gravy, and the li- 
vers of the partridges and fome truffles, and let It fimmer till it 
be pretty thick, let it ftand in a difli for a while, then put two 
glades of Burgundy into a ftew-pan, with two or three dices of 
onions, a clove or two of garlic, and the above fauce. Let it 
fimmer a few minutes, then prefs it through a hair-bag into a 
ftew-pan, add the ed'ence of ham, let it boil for fome time, fea- 
fcn it with good fpice and pepper, lay your partridges, &c. in 
the difh, and pour your fauce in. 
They will ufe as many fine ingredients to ftew a pigeon, or 
fowl, as will make a very fine difh, which is equal to boiling a 
leg of mutton in champaign. 
It would be needlefs to name any more; though you have 
much more expensive fauce than this; however, I think here is 
enough to ftiew the folly of thefe fine French cooks. In their 
own country, they will make a grand entertainment with the 
expence of one of thefe difhes; but here they want the little 
petty profit; and by this fort of legerdemain, fome fine eftates 
are juggled into France. wade Plain and Eafy, 
CHAP. IV. 
To make a number of pretty little difhes, fit for a 
fuppcr, or fide-dilli, and little corner-diflies for 
a great table ; and the reft you have in the 
Chapter for Lent. 
Hogs ears forced. 
TAKE four hogs ears, and half boil them, or take them 
foufed ; make a force-meat thus : take half a pound of beef 
fuet, as much crumbs of bread, an anchovy, fome boil 
and chop very fine a little parfley ; mix all together with the yolk 
of an egg, a little pepper, flit your ears very carefully to make a 
place for your fluffing, fi’l them, flour them, and fry them in frefh 
batter tiil they are of a fine brown ; then pour out all the fat 
clean, and put to them half a pint of gravy, a glafs of white wine, 
three tea-fpoonfuls of muflard, a piece of butter as big as a nut- 
meg rolled in flour, a little pepper, a finall onion whole; cover 
them clofe, and let them flew foftly for half an hour, (baking your 
pan now and then. When they are enough, lay them in your' 
difti, and pour your fauce over them ; butfirft take out the onion. 
This makes a very pretty difh; but if you would make a fine 
large difh, take the feet, and cut all the meat in fmall thin 
pieces, and flew with the ears,. Seafon with fait to your palate. 
To force cocks combs. 
PARBOIL your cocks combs, then open them with a point 
of a knife at the great end ; take the white of a fowl, as much 
bacon and beef marrow, cut thefe fmall, and beat them fine in 
a marble mortar; feafon them with fait, pepper, and grated nut- 
meg, and mix it with an egg ; fill the cocks combs, and flew 
them in a little ftrong gravy foftly for half an hour, then flice in 
fome frefh mufhrooms and a few pickled ones; then beat up the 
yolk of an egg in a little gravy, ftirring it. Seafon with fait. 
When they are enough, difh them up in little difhes or plates. 
To preferve cocks combs. 
LET them be well cleaned, then put them into a pot, with 
fome melted bacon, and boil them a little; about half an hour 
after, add a little bay fait, feme pepper, a little vinegar, a lemon 
fliced, and an onion ftuck with cloves. When the bacon begins The Art of Cookery, 
to flick to the pot, take them up, put them into the pan you 
would keep them in, lay a clean linen cloth ever them, and pour 
melted butter clarified over them, to keep them clofe from the 
air. Thefe make a pretty plate at a Tapper. 
TAKE your feet and ears Angle, and wafli them well, fplit 
the feet in two, put a bay-leaf between every foot, put in al- 
moft as much water as will cover them. When they are well 
fteemed, add to them cloves, mace, whole pepper, and ginger, 
coriander-feed and fait, according to your difcretion, put to 
them a bottle or two of Rhenifh wine, according tp the quan- 
tity you do, half a fcore bay-leaves, and a bunch of fweet-herbs. 
Let them boil foftly till they are very tender, then take them out 
of the liquor, lay them in an earthen pot, then ftrain the liquor 
over them ; when they are cold, cover them down clofe, and 
-keep them for ufe. 
You fhould let them fland to be cold; fkim off all the fat, 
and then put in the wine and fpice. 
They eat well cold; or at any time heat them in the jelly, 
and thicken it with a little piece of butter rolled in flour, makes 
a very pretty difla ; or heat the ears, and take the feet clean out 
of the jell/) and roll it in the yolk of an egg, or rpelted butter, 
and then in crumbs of bread, and broil them ; or fry them in 
frefh butter, lay the cars in the middle and the feet round, and 
pour the fauce over, or you may cut the ears in long flips, which 
is better : and if you chufe it, make a good brown gravy to mix 
with them, a glafs of white wine and feme muftard, thickened 
with a piece of butter rolled in flour. 
‘To preferve or pickle pigs feet and ears. 
To pickle ox palates. 
TAKE your palates, wafti them well with fait and water, 
and put them in a pipkin with water and fome fait; and when 
they are ready to boil fkim them well, and put to them pepper, 
cloves, and mace, as much as will give them a quick tafte. 
When they are boiled tender (which will require four or five 
hours) peel them and cut them into fmall pieces, and let them 
cool; then make the pickle of white wine and vinegar, an equal 
quantity ; boil the pickle, and put in the fpices that were boiled 
in the palates; when both the pickle and palates are cold? lay 
your palates in a jar, and put to them a few bay leaves and a 
little frefh fpice : pour the pickle over them, cover them clofe, 
and keep them for ufe. made Plain and Eafy, 
Of thefe you may at any time make a pretty little difh, either 
with brown fauce or white ; or butter and muftard, and a fpoon- 
ful of white wine; or they are ready to put in made-difhes. 
PARE twelve cucumbers, and fli'ce them as thick as a crown- 
piece, and put them to drain, and then lay them in a coarfe cloth 
till they are dry, flour them and fry them brown in butter; pour 
out the fat, then put to them fome gravy, a little claret, feme 
pepper, cloves, and mace, and let them flew a little, then roll 
a bit of butter in flour, and tofs them up ; fcafon with fait: you 
may add a very little mufhroom pickle. 
T0 Jtew cucumbers. 
To ragoo cucumbers. 
TAKE two cucumbers, two onions,. (lice them, and fry them 
in a little butter ; then drain them in a fieve, put them into a 
fauce-pan, add fix fpoonfuls of gravy, two of white wine, a 
blade of mace : let them flew five or fi* minutes; then take a 
piece of butter as big as a walnut rolled in flour, fhake them 
together, and when it is thick difh them up. 
A fricafey of kidney beans. 
TAKE a quart of the feed, when dry, foak them all night 
in river water, then boil them on a flow fire till quite tender ; 
take a quarter of a peck of onions, flice them thin, fry them in 
butter till brown; then take them out of the butter, and put 
them in a quart of ftrong draw’d gravy. Boil them til! you piay 
mafli them fine, then put in your beans, and give them a boil 
or two. Seafon with pepper, fait, and nutmeg. 
To drefs Windfor beans. 
TAKE the feed, boil them till they are tender ; then blanch 
them, and fry them in clarified butter. Melt butter, with a 
drop of vinegar, and pour over them. Stew them with fair, 
pepper, and nutmeg. 
Or you may eat them with butter, fack, fugar, and a little 
powder of cinnamon. 
To make jumhalls. 
TAKE a pound of fine flour and a pound of fine powder-fu- 
gar, make them into a light pafte, with whites of eggs beat fine : 
then add half a pint of cream, half a pound of frdh butter  The Art of Cookery, 
melted, and a pound of blanched almonds well beat. Knead 
them all together thoroughly, with a little role-water, and cut 
out your jumballs, in what figures you fancy; and either bake 
them in a gentle oven, or fry them in frefh butter, and they make 
a pretty fide or cornerdifh. You may melt a little butter with a 
I'poonfu! of lack, and throw fine fugar all over the difh. If you 
make them in pretty figures, they make a fine little difh. 
TAKE a pint of little young onions, peel them, and take four 
large ones, peel them and cut them very fmall; put a quarter of 
a pound of good butter into a flew-pan, when it is melted and 
done making a noile, throw in your onions, and fry them till 
they begin to look a little brown : than fhake in a little flour, 
and fhake them round till they are thick; throw in a little fair, 
a little beaten pepper, a quarter of a pint of good gravy, and a 
tea-fpoonful of muftard. Stir all together, and when it is well 
tailed and of a good thicknefs pour it into your difh, and gar- 
nifh it with fried crumbs of bread and rafpings. They make a 
pretty little difh, and are very good. You may flew rafpings 
in the room of flour, if you pleaie. 
To make a ragoo of onions. 
OPEN twenty large oyllers, take them out of their liquor, 
fave the liquor, and dip the oyfters in a batter made thus : take 
two eggs, beat them well, a little lemon-peel grated, a little 
nutmeg grated, a blade of mace pounded fine, a little parfley 
chopped fine ; beat all together with a little flour, have ready 
fome butter or dripping in a flew-pan ; when it boils, dip in your 
oyfters, one by one, into the batter, and fry them of a fine brown ; 
then with an egg-flice take them out, and lay them in a difh before 
the fire. Pour the fat out of the pan, and fhake a little flour 
over the bottom of the pan, then rub a little piece of butter as 
big as a fmall walnut, all over with your knife, whilft it is over 
the fire; then pour in three fpoonfuls of the oyfter liquor ftrained, 
one fpoonful of white wine, and a quarter of a pint of gravy ; 
grate a little nutmeg, flir all together, throw in the oyfters, give 
the pan a toft round, and when the fauce is of a good thickneft, 
pour all into the difh, and garnifh with rafpings. 
A ragoo of oyfters. 
A ragoo of afparagus. 
SCRAPE a hundred of grafs very clean, and throw it into 
cold water. When you have fcraped all, cut as far as is good and 
green, about an inch long, and take two heads of endive clean made Plain and Eafy. 
walhed and picked, cut it very (mail, a young lettuce clean waft- 
ed and cut final), a large onion peeled and cut fmall; put a quar- 
ter of a pound of butter into a ftew-pan, when it is melted throw 
in the above things: tofs them about, and fry them ten minutes; 
then feafon them with a little pepper and fait, fhake in a little 
flour, tofs them about, then pour in half a pint of gravy. Let 
them flew till the fauce is very thick and good ; then pour all 
into your dilh. Save a lew of the little tops of the grafs to garnilh 
the dilh. 
A ragoo of livers. 
TAKE as many livers as you would have for your dilh. A 
turkey’s liver and fix fowls livers will make a pretty dilh. 
the galls from them, and throw them into cold water; take the 
fix livers, put them in a fauce-pan with a quarter of a pint of gra- 
vy, a fpoonful of mulhrooms, either pickled or frefh, a fpoonful 
of catchup, a little bit of butter as big as a nutmeg rolled in flour; 
feafon them with pepper and fait to your palate. Let them flew 
foftly ten minutes: in the mean while broil the turkey’s liver 
nicely, lay it in the middle, and the flewed livers round. Pouf 
the fauce all over, and garnilh with lemon. 
cto ragoo cauliflowers. 
LAY a large cauliflower in water, then pick it to pieces, as 
if for pickling: take a quarter of a pound of butter, with a fpoon- 
ful of water, and melt it in a ftew-pan, then throw in your cauli- 
flowers, and lhake them about often till they are quite tender ; 
then lhake in a little flour, and tofs the pan about. Seafon them 
with a little pepper and fait, pour in half a pint of good gravy, 
let them flew till the fauce is thick, and pour it ail into a little 
dilh. Save a few little bits of cauliflower, when flowed in the 
batter, to garnilh with. 
Stewed peas and lettuce. 
T AKE a quart of green peas, two nice lettuces clean waftied 
and picked, cut them fmall acrofs, put all into a fauce-pan, with 
a quarter of a pound of butter, pepper and fait to your palate ; 
cover them clofe, and let them flew foftly, fhaking the pan of- 
ten. Let them flew ten minutes, then /hake in a little flour, 
tofs them round, and pour in half a pint of good gravy; putin a 
little bundle of fweet-herbs and an onion, with three cloves, and 
a blade of mace ftuck in it. Cover it.ciofe, and Jet them Khw a 
quarter of an hour; then take out the onion and fweet-herbs, 
and turn it all into a dilh. If you find the fauce not thick; 
enough, /bake in a little more flour, and Jet itfimmer, then take 
it up. The Art of Cookeryt 
Cod-founds broiled with gravy. 
SCALD them in hot water, and tub them with fait weli| 
blanch them, that is, take off the black dirty ikin, then fet them 
on in cold water, and let them fimmer till they begin to be ten- 
der; take them out and flour them, and broil them on the grid- 
iron. the meantime take a little good gravy, a little muftard, 
a little bit of butter rolled in flour, give it a boil, feafon it with 
pepper and fait. Lay the founds in your dilb, and pour your 
fauce over them. 
A forced cabbage. 
TAKE a fine white-heart cabbage, about as big as a quarter 
of a peck, lay it in water two or three hours, then half boil it, 
fet it in a cullender to drain, then very carefully cut put thfe 
heart, but take great care not to break off any of the outfide 
leaves, fill it with force-meat made thus : take a pound of veal 
half a pound of bacon, fat and lean together, cut them fmall, 
and beat them fine in a mortar, with four eggs boiled hard. Sea- 
fon with pepper and fait, a little beaten mace, a very little lemon- 
peel cut fine, fome parfley chopped fine, a very little thyme, arid 
two anchovies: when they are beat fine, take the crumb of a dale 
roll, fome mufhrooms, if you have them either pickled or frefh, 
and the heart of the cabbage you cut out chopped fine. Mix all 
together with the yolk of an egg, then fill the hollow part of the 
cabbage, and tie it with a packthread ; then lay fome flices of 
bacon to the bottom of a flew pan or fauce-pan, and on that a 
pound of coarfe lean beef, cut thin ; put in the cabbage, cover 
it clofe, and let it flew over a flow fire till the bacon begins to 
flick to the pan, (hake in a little flour, then pour in a quart of 
broth, an onion ftuck with cloves, two blades of mace, fome 
whole pepper, a little bundle of fweet-herbsi Cover it clofe, and 
let it flew very foftly an hour and a half, put in a glafs of red 
wine, give it a boil, then take it up, lay it in the difh, and 
ftrain the gravy and pour over : untie it firft, This is a fine 
fide-dilh, and the next day makes a fine hafh, with a veal fteak 
nicely broiled and laid on it. 
Stewed red cabbage. 
TAKE a red cabbage, lay it in cold water an hour, then cut 
it into thin dices acrofs, and cut it into little pieces. Put it 
into a ftew-pan, with a pound of faufages, a pint of gravy, a 
little bit of ham or lean bacon; cover it clofe, and let it flew 
half an hour j then take the pan off the fire, and fkim off the 
fat, fhake in a little flour, and fet it on again. Let it flew two made Plain and Faffs 
br three minutes, then lay the faufages in your difh, and pour 
the reft all over. You may, before you take it up, put in half a 
fpoonful of vinegar. 
Savoys forced and ftewed. 
TAKE two favoys, fill one with force-meat, and the other 
without. Stew them with gravy ; feafon them with pepper and 
fait, and when they are near enough take a piece of butter, as 
big as a large walnut, rolled in flour, and put in. Let them ftew 
till they are enough, and the fauce thick ; then lay them in youf 
difli, and pour the fauce over them. Thefe things are bell done 
on a ftove. 
To force cucumbers. 
TAKE three large cucumbers, fcoop Out the pith, fill them 
with fried oyfters, feafoned with pepper and fait; put on the 
piece again you cut off, few it with a coarfe thread, and fry them 
in the butter the oyfters are fried in : then pour out the butter, 
and fhake in a little flour, pour in half a pint of gravy, fhake it 
round and put in the cucumbers. Seafon it with a little pepper 
and fait; let them ftew foftly till they are tender, then lay them 
in a plate, and pour the gravy over them : or you may force 
them with any fort of force-meat you fancy, and fry them in 
hog’s lard, and then ftew them in gravy and red wine. 
Fried faufages. 
TAKE half a pound of faufages, and fix apples; flice four 
about as thick as a crown, cut the other two in quarters, fry 
them with the faufages of a fine light brown, lay the faufages in 
the middle of the diih, and the apples round. Gsrnifh with the 
quartered apples. 
Stewed cabbage and faufages fried is a good dlfh; then beat 
cold peas-pudding in the pan, lay it in the difh and the faufbges 
round, heap the pudding in the middle, and lay the faufages all 
round thick up edge-waySj and one in the middle at length. 
Collops and eggs. 
CUT either bacon, pick'ed beef, or hung mutton into thin 
fiices; broil them nicely, lay them in a difh before the firs, 
have ready a flew pah of water boiling* break as many eggs 
as you have collops, break them one by one in a cup, and 
pour them into the ftcw-pan. When the whites of the 114 
jthe Art of Cookery, 
begin to harden, and all look of a clear white, take them yp oirtr 
by one in an egg-flice, and lay them on the collops. 
To drefs cold fowl or pigeon. 
CUT them in four quarters, beat up an egg or two, according 
to what you drefs, grate a little nutmeg in, a little fait, fome 
parfley chopped, a few crumbs of bread, beat them well toge- 
ther, dip them in this batter, and have ready fome dripping hot 
in a ftew-pan,. in which fry them of a fine light brown: have 
ready a little good gravy, thickened with a little flour, mixed 
with a fpoonful of catchup; lay the fry in the difti, and pour the 
fauce over. Garnifti with lemon, and a few muftirooms, if you 
have any. A cold rabbit eats well done thus. 
To mince veal. 
CUT your veal as fine as poffiblc, but don’t chop it; grate a 
little nutmeg over it, Aired a little lemon peel very fine, throw 
a very little fait on it, drudge a little flour over it. To a large 
plate of veal, take four or five fpoonfuls of water, let it boil, 
then put in the veal, with a piece of butter as big as an egg, 
ftir it well together; when it is all thorough hot, it is enough. 
Have ready a very thin piece of bread toafted brown, cut it in- 
to three corner irppets, lay it round the plate, and pour in the 
veal. Juft before you pour it in, fqueeze in half a lemon, or 
half a fpoonful of vinegar. Garnifti with lemon. You may put 
gravy in the room of water, if you Jove it itrong, but it is better 
without. 
To fry cold veal. 
CUT it in pieces about as thick as half a crown, and as long 
as you pleafe, dip them in the yolk of an egg, and then in 
crumbs of bread, with a few fweet-herbs, and (bred lemon-peel 
in it; grate a little nutmeg over them, and fry them in frefti 
butter. The butter muft be hot, juft enough to fry them in; in, 
the mean time make a little gravy of the bone of the veal; when 
the meat is fried take it out with a fork, and lay it in a difh be- 
fore the fire, then fliake a little flour into the pan, and ftir it 
round ; then put in a little gravy, fqueeze in a little lemon, and 
pour it over the veal, Garnifti with lemon. 
To tdfs up cold veal white. 
CU I the veal into little thin bits, put milk enough to it for 
fauce, grate in a little nutmeg, a very little fait, a little piece of 
butter rolled in flour: to half a pint of milk, the yolks of two tiiade Plain and Kafy. 
eggs well beat, a fpoonful of mufhroom-piclde, ftir all together 
till it is thick; then pour it into your difh, and garnifh with 
lemon. 
Cold fowl fklnned, and done this way, eats well ; or the belt 
end of a cold breaft of veal; firft fry it, drain it from the fat* 
then pour this fauce to it. 
To ha(h cold multon. 
CUT your mutton with a very fharp knife in very little bits, 
as thin as poflible ; then boil the bones with an onion, a little 
fweet-herbs, a blade of mace, a very little whole pepper, a little 
fait, a piece of cruft toafted very crifp: let it boil till there is juft 
enough for fauce, ftrain it, and put it into a faucepan, with a 
piece of butter rolled in flour; put in the meat, when it is very 
hot it is enough. Have ready fome thin bread toafted brown, cut 
three corner-ways, lay them round the difh, and pour in the 
hafh. As to walnut-pickle, and all forts of pickles, you muft 
put in according to your fancy. Garnifh with pickles. Some love; 
a fmall onion peeled and cut very fmall, and done in the hafh. 
To hafh mutton like venifott. 
CUT it very thin a* above; boil the bones as above; ftrain 
the liquor, when there is juft enough for the hafh, to a quartet 
of a pint of gravy put a large fpoonful of red wine, an onion 
peeled and chopped fine, a very little lemon-peel fhred fine, a 
piece of butter as big as a fmall walnut rolled in flour; put it in- 
to a faucepan with the meat, fhake it all together, and when it 
*s thoroughly hot, pour it into your difh. Hafh beef the fame way,, 
IF you have any cold infide of a furloin of beef, take off all 
the fat, cut it very thin in little bits, cut an onion very fmall? 
boil as much water as you think will do for fauce, feafon it with 
a little pepper and fait, and a bundle of fweet-herbs. Let the 
water boil, then put in the meat, with a good piece of butter 
rolled in flour, fhake it round, and ftir it. When the fauce is 
thick and the meat done, take out the fweet-herbs, and pour if 
into your difh. They do better than frefh meat. 
To make collops of cold beef. 
To make a flcrendine of veal. 
TAKE two kidneys of a loin of veal, fat and alff and minco 
it very fine, then chop a few herbs and put to it, and add a few? 
currants; feafon it with cloves, mace, nutmeg, and a little fait, 
four or five yolks of eggs chopped fine, and fome crumbs of The Art of Cookery, 
bread, a pippin or two chopped, fome candied lemon-peel cut 
fma!!, a little lack, and orange flour-water. Lay a (beet of 
puff-pafte at the bottom of your difh, and put in the ingredients* 
and cover it with another flieet of pufF-pafte. Bake it in a flack 
oven, fcrape fugar on the top, and ferve it up hot. 
T'o make falamongundy. 
TAKE two or three Roman or cabbage lettuces, and when 
you have walked them clean, fwing them pretty dry in a cloth; 
then beginning at the open end, cut them crofs-ways, as fine as 
a good big thread, and lay the lettuces fo cut, about an inch thick, 
ail over the bottom of a difh. When you have thus garnilhed 
your dilh, take two cold roafted pullets or chickens, and cut the 
flelh off the brcafts and wings into flices, about three inches 
long, a quarter of an inch broad, and as thin as a fhilling; lay 
them upon the lettuce round the end to the middle of the dilh, 
and the other towards the brim; then having boned and cut fix 
anchovies, each into eight pieces, lay them all between each flice 
of the fowls, then cut the lean meat ofFthe legs into dice, and cut 
a lemon into finall dice then mince the yolks of four eggs, three 
or four anchovies, and a little parfley, and make a round heap 
of thefe in your dilh, piling it up in the form of a fugar-loaf, 
and garnilh it with onions, as big as the yolks of eggs, boiled 
in a good deal of water very tender and white. Put the largeft 
of the onions in the middle on the top of the falamongundy, and 
lay the reft all round the brim of the dilh, as thick as you cart 
lay them; then beat fome fallad oil up with vinegar, fait, and 
pepper, and pour over it all. Garnilh with grapes juft fealded, 
or French beans blanched, or aftertion-flowers, and ferve it up 
for a fir ft courfe. 
Another way. 
MINCE two chickens, either boiled or roafled, very fine, or 
veal, if you pleafe ; alfo mince the yoiks of hard eggs very final!, 
and mince the whites very final! by themfelves; Ihred the pulp 
of two or three lemons very fmall, then lay in your difh a layer 
of mince-meat, and a layer of yoiks of eggs, a layer of whites, 
a layer of ancho vies, a layer of your fhred lemon-pulp, a layer of 
pickles, a layer of fond, a layer of fpinach, and lhalots fhred 
fin all. Whe;i you have filled a difli with the ingredients, fetan 
orange or lemon on the top; then garnifli with horfe-raddifh 
fcraped, barberries, and lliced lemon. Beat up forne oil, with 
the juice of lemon, fait, and muftard, thick, and ferve it up 
for a fecund courfe, fi'de- diiha, or raiddle-difli, for fupper. made Plain and Enjy. 
A third Jalamongundy. 
MINCE veal or fowl very fmall, a pickled herring boned and 
picked fmall, cucumber minced final!, apples minced fmall, an 
onion peeled and minced fmall, feme pickled red cabbage chop- 
ped fmall, cold pork minced fmall, or cold duck or pigeons 
minced fmall, boiled parfley chopped fine, celery cut fmall, the 
yolks of hard eggs chopped fmall, and the whites chopped fmall, 
and either lay all the ingredients by themfelves feparate on fau- 
cets, or in heaps in a difh. Difh them out with what pickles 
you have, and diced lemon nicely cut; and if you can get after- 
tion flowers, lay them round it. This is a fine middle difh for 
fupper; but you may always make falamongundy of fuch things 
as you have, according to your fancy. The other forts you have 
in the chapter of tails. 
To make little pafties. 
TAKE the kidney of a loin of veal cut very fine, with as 
much of the fat, the yolks of two hard eggs, feafoned with a 
little fait, and half a fmall nutmeg. Mix them well together, 
then roll it well in a puff-pafte cruft, make three of it, and fry 
them nicely in hog’s lard or butter. 
They make a pretty little difh for change. You may put in 
fome carrots, and a little fugar and fpice, with the juice of an 
orange, and fometimes apples, firft boiled and fweetened, with a 
little juice of lemon, or any fruit you pleafe. 
Petit pajiies for garni filing difoes. 
MAKE a fhort cruft, roll it thick, make them about as big 
as the bowl of a fpoon, and about an inch deep : take a piece 
of veal, enough to fill the patty, as much bacon and beef-fuet. 
Hired them all very fine, feafon them with pepper and fait, and 
a little Tweet-herbs; put them into a little ftew-pan, keep turning 
them about with a few mulhrooms chopped final!, for csght or 
ten minutes; then fill your petty patties, and cover them with 
fome cruft. Colour them with the yolk of an egg, and bake 
them. Sometimes fill them with oyfters for fifh, or the melts of 
the fifh pounded, and feafoned with pepper and fait; fill them 
with lobfters, or what you fancy. They make a fine garniftiing, 
and give a difh a fine look : if for a calf’s head, the brains fea- 
foned is moft proper, and Tome with oyfters. The Art of Cookery, 
Ox palates baked. 
WHEN you fait a tongue, cut off the root, and take fame 
cx palates, wafli them clean, cut them into fix or feven pieces, 
put them into an earthen pot, juft cover them with water, put 
in a blade or two of mace, twelve whole pepper corns, three or 
four cloves, a little bundle of Tweet-herbs, a fmall onion, half a 
fpoonful of rafpings; cover it clofe with brown paper, and let it 
be well baked. When it comes oat of the oven, feafon it with 
fait to your palate. 
CHAP. V. 
To drefs F i S H, 
AS to boiled fifn of all forts, y u have full diredions in the 
ILent chapter. But here we can fry hit) much better, becaufe we 
have beef-dripping, or hog’s lard. 
Obferve always in the frying of any fort offifh; firft, that 
you dry your fifti very well in a clean doth, then flour it. Let 
your ftew-pan you fry them in be very nice and clean, and put 
in as much beef-dripping, or hog’s lard, as will almoft cover 
your fifh ; and be fine it boils before you put in your fifh, Let it 
fry quick, and let it be of a fine light brown, but not too dark a 
colour. Have your fifti-flice ready, and if there is occafion turn 
it; when it is enough, take it up, and Jay a cloth on a 
difh, on which lay your fi(h, to drain all the greafe from it j if 
you fry parfley, do it quick, and take great care to whip it out 
of the pan fo foon as it is crifp, or it will lofe its fine colour. 
Take great care that your dripping be very nice and clean. You 
have diredions in the eleventh chapter, how to make it fit for 
pfe, and have it always in readinefs. 
Some love fifh in batter; then you muft beat an egg flnej ar)£j 
dip your fifh in juft as you are going to put it in the pan ; or as 
good a batter as any, is a little ale and flour beat Op, juft as yoq. 
are ready for it, and dip the filh, to fry it. 
Fijh fauce with lohfier. 
]; OR falrrson or turbot, broiled coJ or haddock, &c. nothing 
is better than fine butter melted thick ; and take a Jobfter, 
jbrui/e tjie body of the Jobfter ir) the butter, and cv»t the fleftj made Plain and Eafy. 
into little pieces; flew it all together, and give it a boil. If you 
would have your fauce very rich, let one half be rich beef gravy, 
and the other half melted butter with the lobfter ; but the gravy, 
1 think, takes away the fweetnefs of the butter and lobfter, and 
the fine flavour of the fifh. 
TAKE a pint of beef gravy, and half a pint of fhrlmpS, 
thicken it with a good piece of butter rolled in flour. Let the 
gravy be well feafoned, and let it boil. 
To make Jhrimp fauce. 
To make oyfier-fauce. 
TAKE half a pint of large oyfters, liquor and all; put them 
into afauce-pan, with two or three blades of mace, and twelve 
whole pepper-corns; let them funnier over a flow fire, till the 
oyfters are fine and plump, then carefully with a fork take out 
the oyfters from the liquor and fpice, and let the liquor boil 
five or fix minutes; then ftrain the liquor, wafh out the 
fauce-pan clean, and put the oyfters and liquor in the fauce pan 
again, with half a pint of gravy, and half a pound of butter 
juft rolled in a little flour. You may put in two fpoonfuls of 
white wine, keep it flirting till the fauce boils, and all the butter 
is melted. 
To make anchovy-fauce. 
TAKE a pint of gravy, put in an anchovy, take a quarter 
of a pound of butter rolled in adittle flour, and ftir all together 
till it boils. You may add a little juice of a lemon, catchup, 
ted wine, and walnut liquor, juft as you pleafe. 
Plain butter melted thick, with a fpoonful of walnut-pickle, 
or catchup, is good fauce, or anchovy : in Abort you may put as 
many things as you fancy into fauce j all other fauce for fifh you 
have in the Lent chapter. 
To drefs a trace of carp. 
FIRST knock the carp on the head, fave all the blood you 
can, fcale it, and then gut it; wafh the carp in a pint of red 
wine, and the rows; have fome water boiling, with a handful 
of fait, a little horfe radifh, and a bundle of fweefc-herbs; put 
in your carp, and boil it foft'y. When it is boiled, drain it well 
over the hot water; in the mean time ftrain the wine through a 
fieve, put it and the blood into a fauce-pan with a pint of good 120 
The Ari of Cookery? 
gravy, a little mace, twelve corns of black and twelve of whit? 
pepper, fix cloves, an anchovy, an onion, and a little bundle oi 
fweet-herbs. Let them fimmer very foftly a quarter of an hour, 
(hen Brain it, put it into the fauce-pan again, and add to two 
fpoonfuls of catchup, and a quarter of a pound of butter rolled in 
a little flour, half a fpoonful of mulhroom-pickle, if you have 
it; if not, the fame quantity of lemon-juice : Air it all together, 
and let it boil. Boil one half of the rows; the other half beat up 
with an egg, half a nutmeg grated, a little lemon-peel cut line, 
and a little fait. Beat all well together, and have ready fome 
nice beef dripping boiling in a flew-pan, into which drop your 
row, and fry them in little cakes, about as big as a crown-piece, 
of a fine light brown, and fome fippets cut three-corner-ways, 
and fried crifp ; a few oyfiers, if you have them, dipped in a 
Title batter and fried brown, and a good handful of parfley fried 
green. 
Lay the fifh in the difh, the boiled rows on each fide, the fip- 
pets Banding round the carp; pour the fauce boiling hot over 
the fifh; lay the fried rows and oyfters, with parfley and fcraped 
horfe-raddiOi and lemon between, all round the ciilh, the reft 
of the cakes and oyfters lay in the difli, and fend it to table hot. 
If you would have the lauce'white, put in white-wine, and 
good firong veal gravy, with the above ingredients. Drafted as 
in the Lent chapter, is full as goo ir your beer is not bitter. 
As to drcfling a pike, and all other filh, you have it in the 
Lent chapter j only this, when you theft them with a pudding, 
you may add a little beef fuet cut very fine, and good gravy in 
the fauce. This is a better way than ftew. ng them in (he gravy. 
CHAP. VI, 
Of So op s and Broths. 
To make firong Iroih for joops or gravy. 
TAKE a leg of beef, chop it to pieces, fet it on the fire in 
four gallons of water, fcum it clean, feafon it with black 
white pepper, a few cloves, and a bundle of Tweet-herbs. Let 
it boil till two patts is wafted, then feafon it with fait j l£t ** 
boil a little while, then ftraia it off, and keep it for ufe. made Plain and Eajy. 
" When you want very ftrong gravy, take a flice of bacon, lay 
ft in a ftew-pan ; take a pound of beef, cut it thin, lay it on the 
bacon, flice a good piece of carrot in, an onion fliced, a good 
cruft of bread, a few fweet-herbs, a little mace, cloves, nutmeg, 
and whole pepper, an anchovy; cover it,and fet it on a flow 
fire five or fix minutes, and pour in a quart of the above beef 
gravy ; cover it clofe, and let it boil foftly till half is wafted. 
This will be a rich, high brown fauce for fifti or fowl, or 
pgoo. 
Gravy for white fauce. 
TAKE a pound of any part of the veal, cut it into (mall 
pieces, boil it in a quart of water, with an onion, a blade of 
mace, two cloves, and a few whole pepper-corns. Boil it till it 
js as rich as you would have it. 
Gravy for turkey, fowl, or ragoo. 
TAKE a pound of lean beef, cut and hack it well, then flour 
ft well, put a piece of butter as big as a hen’s egg in a ftew-pan ; 
when it is melted, put in your beef, fry it on all fides a little 
brown, then pour in three pints of boiling water, and a bundle 
of fweet-herbs, two or three blades of mace, three or four cloves, 
twelve whole pepper-corns, a little bit of carrof, a little piece 
of cruft of bread toafted brown ; cover it clofe, and let it boil till 
there is about a pint or lefs 3 then fcafon it with fait, and ftrain 
it off7. 
Gravy for a fowl, when you have no meat nor gravy 
ready. 
TAKE the neck, liver, and gizzard, boil them in half a pint 
of water, with a little piece of bread toafted brown, a little pep- 
per and fait, and a little bit of thyme. Let them boil till there is 
about a quarter of a pint, then pour in half a glafs of red wine, 
boil it and ftrain it, then bruife the liver well in, and ftrain it 
again ; thicken it with a little piece of butter rolled in flour, and 
ft will be very good. 
An ox’s kidney ev kes good gravy, cut all to pieces, and boiled 
with fpice, &c. as in thic foregoing receipts. 
You have a receipt in the beginning of the book, in the pre- 
face for gravies. The Art of Cookery, 
To make mutton or veal gravy. 
CUT and hack your veal well, fet it on the fire with water* 
fweet-herbs, mace, and pepper. Let it boil till it is as good as 
you would have it, then ftrain it off. Your fine cooks always, if 
they can, chop a partridge or two, and put into gravies. 
To make a fi rang fifto gravy. 
TAKE two or three eels, or any fifh you have, skin or fcale 
them, and gut them and wafti them from grit, cut them into 
little pieces, put them into a fauce-pan, cover them with water, 
* little cruft of bread toafted brown, a blade or two of mace, and 
fome whole pepper, a few fweet-herbs, a very little bit of lemon- 
peel. Let it boil till it is rich and good, then have ready a piece 
of butter, according to your gravy ; if a pint, as big as a walnut. 
Melt it in the fauce-pan, then fhake in a little flour, and tofs it 
about till it is brown, and then ftrain in the gravy to it. Let it 
boil a few minutes, and it will be good. 
To make plumb porridge for Chrijtmas. 
TAKE a leg and fhin of beef, put them into eight gallons of 
water, and boil them till they are very tender, and when the 
broth is ftrong ftrain it out; wipe the pot and put in the broth 
again ; then flice fix penny loaves thin, cut off the top and bot- 
tom, put fome of the liquor to it, cover it up and let it ftand a 
quarter of an hour, boil it and ftrain it, and then put it into your 
pot. Let it boil a quarter of an hour, then put in five pounds of 
currants clean wafhed and picked ; let them boil a little, and 
put in five pounds of raifins of the fun ftoned, and two pounds 
of prunes, and let them boil till they fwell; then put in three 
quarters of an ounce of mace, half an ounce of cloves, two nut- 
megs, all of them beat fine, and mix it with a little liquor cold, 
and put them in a very little while, and take off the pot; then 
put in three pounds of fugar, a little fait, a quart of fack, a 
quart of claret, and the juice of two or three lemons. You may 
thicken with fago inftead of bread, if you pleafe; pour them 
into earthen pans, and keep them for ufe. You muft boil two 
pounds of prunes in a quart of water till they are tender, and 
ftrain them into the pot, when it is boiling. made Plain and Eajy, 
To make ft r eng broth to keep for ufe. 
TAKE part of a leg of beef and the fcraig-end of a neck of 
fnutton, break the bones in pieces, and put to k as much water 
as will cover it, and a little fait ; and when it boils, skim it 
clean, and put into it a whole onion (luck with cloves, a bunch 
of fweet herbs, feme pepper, a nutmeg quartered. Let thefb 
boil till the meat is boiled in pieces, and the (Length boiled out. 
of it; then put to it three or four anchovies, and when they are 
difl'olved, (Lain it out and keep it for ufe. 
A craw-fifh foop. 
TAKE a gallon of water, and fet it a-boiling; put in it a 
bunch of fweet-herbs, three or four blades of mace, an onion 
(luck with cloves, pepper, and fait; then have about two hun- 
dred craw-fiih, fave about twenty, then pick the reft from the 
(hells, fave the tails whole; the body and (hells beat in a mortar, 
with a pint of peafe green or dry, firft boiled tender in fair wa- 
ter, put your boiling water to it, and ftrain it boiling hot through 
a cloth till you have all the goodnefs out of it: fet it over a flow 
(ire or ftew-hole, have ready a French roll cut very thin, and let 
it be very dry, put it to your foop, let it flew til! half is wafted, 
then put a piece of butter as big as an egg into a fauce-pan, let 
(tfimmer till it is done making a noife, (hake in two tea-fpoon- 
fuls of flour, ftirrirtg it about, and an onion ; put in the tails of 
the fifh, give them a (hake round, put to them a pint of good 
gravy, let it boil four or five minutes foftlv, take out the onion, 
and put to it a pint of the foop, ftir it well together and pour it 
all together, and let it fimmer very foftly a quarter of an hourj 
fry a French roll very nice and brown, and the twenty craw-fifh, 
pour your foop into the di(h, and Jay the roll in the middle, and 
the craw-fifh round the difh. 
Fine cooks boil a brace of carp and tench, and may-be a lob- 
(ler or two, and many more rich things, to make a craw-fifh 
foop; but the above is full as good, and wants no addition. 
A good gravy foop. 
TAKE a pound of beef, a pound of veal, and a pound of 
jnutton cut and hacked all to pieces, put it into two gallons of 
water, with an old cock beat to pieces, a piece of carrot, the 
upper cruft of a penny loaf toafted very crifp, a little bundle of 
fweet-herbs, an onion, a tea-fpoonful of black pepper and one 124 
The Art ef Cookery, 
of white pepper, four or five blades of mace, and four cloves j 
cover it, and let it flew over a flow fire till half is wafted, then 
ftrain it off, and put it into a clean fauce-pan, with two or three 
large fpoonfuls of rafpings clean fifted, half an ounce of truffles 
and morels, three or four heads of celery waftied very clean and 
cut fmall, an ox’s palate, firft boiled tender and cut into pieces, 
a few cockscombs, a few of the little hearts of young favoys; 
cover it clofe, and let it fimmer very foftly over a flow fire two 
hours; then have ready a French roll fried and a few force-meat 
halls fried, put them in your difh and pour in your foop. You 
may boil a leg of veal, and a leg of beef, and as many fine things 
as you pleafe* but I believe you will find this rich and high 
enough. 
You may leave out the cocks combs, and palates, truffles, &c. 
if you don’t like them ; it will be good foop without them ; and 
if you would have your foop very clear, don’t put in the rafpings. 
Obferve, if it be a china difh not to pour your foop in boiling 
hot off the fire, but fet it down half a minute, and put a ladle- 
ful in firft to warm the difh, then put it in; for if it be a froft, 
the bottom of your difh will fly out. Vermicella is good in it, 
an ounce put in juft before you take it up, let it boil four or five 
minutes. 
You may make this foop of beef, or veal alone, juft as you 
fancy, A leg of beef will do either without veal, mutton, or 
fowl. 
A green peas-foep. 
TAKE a fmall knuckle of veal, about three or four pounds, 
chop it all to pieces, fet it on the fire in fix quarts of Water, a 
little piece of lean bacon, about half an ounce fteeped in vinegar 
an hour, four or five blades of mace, three or four clhves, twelve 
pepper-corns of black pepper, twelve of white, a little bundle of 
fweet-herbs and parfley, a little piece of upper cruft toafted crifp; 
cover it clofe, and let it boil foftly over a flow fire till half is 
wafted ; then ftrain it off, and put to it a pint of green peas and 
a lettuce cut fmall, four heads of celery cut very fmall, and 
wafhed clean; cover it clofe, and let it (tew very foftly over a 
flow fire two hours , in the mean time boil a pint of old peas in 
a pint of water very tender, and ftrain them well through a coarfe 
hair fieve, and all the pulp, then pour it into the foop, and let 
it boil together. Seafon with fait to your palate, but not too 
much. Fry a French roll crifp, put it into your difh, and pour 
your foop in. Be fure there be full two quarts. made Plain and Eajy. 
125 
Mutton gravy will do, if you have no veal, or a thin of beef 
chopped to pieces, A few afparagus tops are very good in it. 
A white peas-foop. 
TAKE about three pounds of thick flank of beef, or any lean 
part of the leg chopped to pieces; fet it on the fire in three gal- 
lons of water, about half a pound of bacon, a fmall bundle of 
fweet-herbs, a good deal of dried mint, and thirty or forty corns 
of pepper ; take a bunch of celery, wafh it very clean, put in the 
green tops, and a quart of fplit peas, cover it clofe, and let it 
boil till two parts is wafted ; then ftrain it off, and put it into a 
clean fauce-pan, five or fix heads of celery cut fmall and wafhed 
clean, cover it clofe and let it boil till there is about three quarts ; 
then cut fome fat and lean bacon in dice, fome bread in dice, and 
fry them juft crifp ; throw them into your difh, feafon your foop 
with fait and pour it into your difh, rub a little dried mint over 
it, and fend it to table. You may add force-meat balls fried, 
cocks combs boiled in It, and an ox’s palate ftewed tender and 
cut fmall. Stewed fpinach well drained, and laid round the difii 
is very pretty. 
Another way to make it. 
WHEN you boil a leg of pork, or a good piece of beef, favs 
the liquor. When it is cold take off the fat; the next day boil 
a leg of mutton, fave the liquor, and when it is cold take off the 
fat, fet it on the fire, with two quarts of peas. Let them boil 
till they are tender, then put in the pork or beef liquor, with the 
ingredients as above, and let it boil till it is as thick as you would 
have it, allowing for the boiling again; then ftrain it off, and 
add the ingredients as above. You may make your foop of veai 
or mutton gravy if youpleafe, that is according to your fancy. 
TAKE half a hundred of chefnuts, pick them, put them in 
an earthen pan, and fet them in the oven half an hour, or roaft 
them gently over a flow fire, but take care they don’t burn ; 
then peel them, and fet them to flew in a quart of good beef, 
veal, or mutton broth, till they are quite tender. In the mean 
time, take a piece or flice of ham, or bacon, a pound of veal, 
a pigeon beat to pieces, a bundle of fiveet-herbs, an onion, a lit- 
tle pepper and mace, and a piece of carrot; lay the bacon at the 
bottom of a ftew-pan, and lay the meat and ingredients at top. 
Set it over a flow fire till it begins to. flick to the pan, then put 
in 
A chefnut foop. The Art of Cookery> 
in a cruft of bread, and pour in two quarts of broth. Let it boil 
foftly till one third is wafted ; then ftrain it off, and add to if 
the chefnuts, Seaton it with fait, and let it boil till it is well 
tafted, ftew two pigeons in it, and a fried French roll crifp; lay 
the roll in the middle of the difli, and the pigeons on each fide ; 
pour in the foop, and fend it away hot. 
A French coolc will beat a pheafant and a brace of partridges 
to pieces, and put to it. Garnifti your difh with hot chefnuts. 
STo make mutton broth. 
TAKE a neck of mutton about fix pounds, cut it In two, boil 
the fcraig in a gallon of water, skim it well, then put in a lit- 
tle bundle of Tweet-herbs, an onion, and a good cruft of bread. 
Let it boil an hour, then put in the other part of the mutton, a 
turnip or two, Tome dried marigolds, a few chives chopped fine, 
a little parfley chopped fmall; then put thele in about a quarter of 
an hour before your broth is enough. Seafon it with fait ; or you 
may put in a quarter of a pound of barley or rice at firft. Some 
love it thickened with oatmeal, and fome with bread ; and feme 
Jove it feafoned with mace, inftead of fweet-herbs and onion* 
All this is fancy and different palates. If you boil turnips for 
fauce, don’t boil all in the pot, it makes the broth too ftrongof 
them, but boil them in a fauce-pan. 
TAKE a leg of beef, crack the bone in two or three parts* 
wafh it clean, put it into a pot with a gallon of water, (kirn it 
well, then put in two or three blades of mace, a little bundle 
of parfley, and a good cruft of bread. Let it boil till the beef 
is quite tender, and the finews. Toaft fome bread and cut is 
in dice, and lay it in your difti; lay in the meat, and pour the 
foop in. 
Beef hroth. 
TAKE a leg of beef, chop it all to pieces, boil it in three 
gallons of water with a piece of carrot and a cruft of bread, till 
it is half boiled away ; then ftrain it off, and put it into the pot 
again with half a pound of barley, four or five heads of celery 
wafhed clean and cut frnall, a large onion, a bundle of fweet- 
herbs, a little parf.ey chopped fmail, and a few marigolds. Let 
this boil an hour. Take a cock or large fowl, clean picked and 
wafhed, and put into the pot; boil it till the broth is quite good,, 
then feafon with fait, and fend it to table, with the fowl in the 
To make Scotch barley hroth. made Plain and Eafy, 
127 
middle. This broth is very good without the fowl. Takeout 
the onion and Tweet-herbs, before you fend it to table. 
Some make this broth with a fheep’s head, inftead of a leg of 
beef, and it is very good; but you muft chop the head all to pieces. 
The thick flank (about fix pounds to fix quarts of water) makes 
good broth; then put the barley in with the meat, firft fkim 
it well, boil it an hour very foftly, then put in the above ingre- 
dients, with turnips and carrots clean fcraped and pared, and 
cut in little pieces. Boil all together foftly, till the broth is very 
good ; then feafon it with fait, and fend it to table, with the 
beef in the middle, turnips and carrots round, and pour the broth 
over all. / 
To make hodge-podge. 
TAKE a piece of beef, fat and lean together about a pound, 
a pound of veal, a pound of fcraig of mutton, cut all into little 
pieces, fet it on the fire, with two quarts of water, an ounce of 
barley, an onion, a little bundle of Tweet-herbs, three or four 
heads of celery wafhed clean and cut final), a little mace, two 
or three cloves, feme whole pepper, tied all in a muflin rag, and 
put to the meat three turnips pared and cut in two, a large car- 
rot fcraped clean and cut in fix pieces, a little lettuce cut fault, 
put all in the pot and cover it clofe. Let it ftew very foftly over 
a flow fire five or fix hours; take out the fpice, fweet-herbs, and 
onion, and pour all into a foop-difh, and fend it to table; firft 
feafon it with fait. Half a pint of green-peas, when it is the 
feafon for them, is very good. If you let this boil faft, it will 
wafte too much ; therefore you cannot do it too flow, if it does 
but fimmer. All other ftews you have in the foregoing chapter; 
and foops in the chapter of Lent. 
To make pocket-foop. 
TAKE a leg of veal, ftrip off all the skin and fat, then take 
all the mufcuLr or flefhy parts clean from the bones. Boil this 
flefa in three or four gallons of water till it comes to a ftrong jelly, 
and that the meat is good for nothing. Be fare to keep the pot 
clofe covered, and not to do too faft ; take a little out in a fpoon 
now and then, and when you find it is a good rich jelly, ftrain it 
through a fieve into ?. clean earthen pan. When it is cold, take 
off all the skin and fat from the top, then provide a large deep 
ftew-pan with water boiling over a ftove, then take feme deep 
china-cups, or well-glazed earthen-ware, and fill thefe cups with 
the jelly, which you muft take clear from the fettling at the 
bottom, and fet them in the ftew-pan of water. Take great 12 8 
The Art of Cookery, 
care that none of the water ■gets Into the cups; if it does, it will 
fpoil it. Keep the water boiling gently all the time till the jel- 
ly becomes as thick as glue, take them out and Jet them ftand 
to cool, and then turn the glue out into fome new coarfe flan- 
nel, which draws out all the moifture, turn them in fix or eight 
hours on frefh flannel, and fo do till they are quite dry. Keep 
it in a dry warm place, and in a little time it will be like a dry 
hard piece of glue, which you may carry in your pocket without 
getting any harm. The heft way is to put it into little tin-boxes. 
When you ufe it, boil about a pint of water, and pour it on a 
piece of glue about as big as a fmall walnut, ftirring it all the 
time till it is melted. Seafon with fait to your palate; and if 
you chufe any herbs, or fpice, boil them in the water firft, and 
then pour the water over the glue. 
TAKE two legs of beef, about fifty pounds weight, takeoff 
all the skin and fat as well as you can, then take all the meat 
and fmews clean from the bones, which meat put into a large pot, 
and put to it eight or nine gallons of foft water; firft make it 
boil, then put in twelve anchovies, an ounce of mace, a quarter 
of an ounce of cloves, an ounce of whole pepper black and 
white together, fix large onions peeled and cut in two, a little 
bundle of thyme, fweet-marjoram, and winter-favoury, the dry 
hard cruft of a two-penny loaf, ftir it all together and cover it 
clofe, lay a weight on the cover to keep it clofe down, and let it 
boil fofcly for eight or nine hours, then uncover it, and ftir it to- 
gether ; cover it clofe again, and let it boil till it is a very rich 
good jelly, which you will know by taking a little out now and 
then, and letting it cool. Whenyou think it is a thick jelly, take 
it off, ftrain it through a coarfe hair bag, and prefs it hard; then 
ftrain it through a hair fieve into a large earthen pan ; when it is 
quite cold, take off the skum and fat, and take the fine jelly 
clear from the fettlings at bottom, and then put the jelly into a 
large deep well-tinned ftew-pan. Set it over a ftove with a flow 
fire, keep ftirring it often, and take great care it neither flicks to 
the pan or burns. When you find the jelly very ftiff and thick, 
as it will be in lumps about the pan, take it out, and put it 
into large deep china-cups, or well glazed earthen-ware. Fill 
the pan two thirds full .of water, and when the water boils, 
fet in your cups. Be Cure no water gets into the cups, and keep 
the water boiling foftly all the time till you find the jelly is like 
a ftiff glue j take out the cuds and when they are cool, turn 
STo make 'portable foop. Crut the glue Into a courfe new flannel. Let it lay eight or n'me 
hours, keeping it in a dry warm place, and turn it on frefh flan- 
nel till it is quite dry, and the glue will be quite hard; put it 
into clean new flone pots, keep it clofe covered from duft and 
dirt, in a dry place, and where no damp can come to it.. 
When you ufe it, pour boiling water on it, and ftir it all the 
time till it is melted. Seafon it with fidt to your palate. A piece 
as big as a large walnut will make a pint of water very rich ; but 
as to that you are, to make it as good as you pleafe : if for foop, 
fry a French roll and lay it in the middle of the diffl, and when 
the glue is diflblved in the water, give it a boil and pour it into 
barley, vermicelli, celery cut fmall, or truffles or morels; but 
let them be very tenderly boiled in the water before you ftir in 
the glue, and then give it a boil all together. You may, when 
you would have it very fine, add force-meat balls, cocks-combs, 
or a palate boiled very tender, and cut into little bits; but it will 
be very rich and good without any of thefe ingredients. 
If for gravy, pour the boiling water on to what quantity you 
think proper; and when it is diflblved, add what ingredients you 
pleafe, as in other fauces. This is only in the room of a rich 
good gravy. You may make your fauce either weak or ftrong, 
by adding more or lefs. 
made Plain and Eahl 
Rules to he ohferved in making foops or hroths. 
FIRST take great care the pots or fauce-pans and covers be 
very clean and free from all greafe and fand, and that they be 
well tinned, for fear of giving the broths and foops any brafly tafte. 
If you have time to {lew as foftly as you can, it will both have 
a finer flavour, and the meat will be tenderer. But then ob- 
ferve, when you make foops or broths for prefent ufe, if it is to 
be done foftly, don’t put much more water than you intend to 
have foop or broth ; and if you have the convenience of an earthen 
pan or pipkin, and fet it on wood embers till it boils, then Ikim 
Jt, and put in your feafoning; cover it clofe, and fet it on em- 
bers, fo that it may do very foftly for fome time, and both the 
meat and broths will be delicious. You muflobferve in all broths 
and foops that one thing does not tafle more than another ; but 
that the tafle be equal, and it has a fine agreeable reliflb, ac- 
cording to what you defign it for; and you mail be fure, that 
all the greens and herbs you put in be cleaned, waffled, and 
picked. ?#£ yfr/ of Cookery, 
CHAP. VII. 
Of Pudding s. 
An oat pudding to hake. 
OF oats decorticated take two pounds, and of new milk enough 
to drown it, eight ounces of raifins of the fun ffoned, an equal 
quantity of currants neatly picked, a pound of Tweet fuet finely 
ftred, fix new laid eggs well beat: feafon with nutmeg, and 
beaten ginger and fait; mix it all well together, it will m&ke a 
better pudding than rice. 
STO make a calf’s foot pudding. 
TAKE of calves feet one pound minced very fine, the fat and 
the brown to be taken out, a pound and a half of fuet, pick 
off all the fkin and (bred it fmall, fix eggs, but half the whites, 
beat them well, the crumb of a half penny roll grated, a pound 
of currants clean picked, and wafiied and rubbed in a cloth ; 
milk, as much as will moiften it with the eggs, a handful of 
flour, a little fait, nutmeg, and fugar, to feafon it to your tafte. 
Boil it nine hours with your meat; when it is done, lay it in 
your difli, and pour melted butter over it. It is very good with 
white wine and fugar in the butter. 
‘To make a pith pudding. 
TAKE a quantity of the pith of,an ox, and Jet it he all 
night in water to foak out the blood j the next morning flrip 
it out of the fkin, and beat it with the back of a fpoon in orange- 
water till it is as fine as pap ; then take three pints of thick 
cream, and boil in it two or three blades of mace, a nutmeg 
quartered, a flick of cinnamon; then take half a pound of the 
beft jordan almonds, blanched in cold water, then beat them, 
with a little of the cream, and as it dries put in more cream ; 
and when they are all beaten, flrain the cream from them to the 
pith ; then take the yolks of ten eggs, the white of but two, 
beat them very well, and put them to the ingredients: take a 
fpoonful of grated bread, or Naples bifcuit, mingle all thefe to- 
gether* with half a pound of fine fugar, and the marrow of four made Plain and Mafyl 
large bones, and a little fait; fill them in a final! ot or hog’j 
guts, or bake it in a difh, with a puff-pafte under it and round 
the edges. 
To make a marrow pudding* 
TAKE a quart of cream, and three Naples hi (cults, a nut- 
tneg grated, the yolks of ten eggs, the whites of five well beat, 
and fugar to yourtafte 5 mix all well together, and put a little bit 
Of butter in the bottom of your fauce-pan, then put in your fluff, 
fet it over the fire, and ftir it till it is pretty thick, then pour it 
into youf pan, with a quarter of a pound of currants that have 
been plumped in hot water, ftir it together, and let it ftand all 
night. The next day make forne fine paffe, and lay at the bottom 
of your difh and round the edges; when the oven is ready, pour 
in your fluff, and lay long pieces of marrow on the top. Half 
an hour will bake it. You may ufe the fluff when cold. 
A boiled fuel pudding. 
TAKE a quart of milk, a pound of fuel fhred finall, foul? 
eggs, two fpoonfuls of beaten gingery or one of beaten pepper, 
a tea fpoonful of fait; mix the eggs and flour with a pint of 
the milk very thick, and with the feafoning mix in the reft of the 
milk and the fuet. Let your batter be pretty thick, and boil 
it two hours. 
A boiled plumb pudding. 
TAKE a pound of fuet cut in little pieces, not too fine, s' 
pound of currants and a pound of raifins (toned, eight eggs, haif 
the whites, the crumb of a penny loaf grated fine, half a nutmeg 
grated, and a tea-fpoonful of beaten ginger, a little fait, a pound 
of flour, a pint of milk ; bea> the eggs firfl, then half the milk, 
beat them together, and by degrees ftir in the flour and bread to- 
gether, then the fuet, fpice, and fruit, and as much milk as wilf 
mix it well together very thick. Boil it five hours, 
A Torkjhire pudding. 
FAK.E a quart of milk, four eggs and 2 little fait, make it 
up into a thick batter with flour, like a pan-cake batter. Your 
muft have a good piece of meat at the fire, take a flew-pan and'' 
put fome dripping in, fee it on the fire; when it boils, pour in 
your pudding: let it bake on the fire till you think it is nigh 
enough, then turn a plate upfide down in the dripping-pan, that The Art of Cookery, 
the dripping may not be blacked j fet your ftew pan on it unde? 
your meat, and let the dripping drop on the pudding, and the 
heat of the fire come to it, to make it of a fine brown. When 
your meat is done and fent to table, drain all the fat from 
your pudding, and fet it on the fire again to dry a little; then 
Aide it as dry as you can into a difh, melt feme butter, and 
pour it into a cup, and fet it in the middle of the pudding. It 
is an excellent good pudding ; the gravy of the meat eats well 
with it. 
MAKE a good cruft, with fuet fhred fine with flour, and 
mix it up with cold water. Seafon it with a little fait, and make 
a pretty {lift cruft, about two pounds of fuet to a quarter of 
a peck of flour. Let your fteaks be either beef or mutton, well 
feafoned with pepper and fait, make it up as you do an apple- 
pudding, tie it in a cloth, and put it into the water boiling, 
if it be a large pudding, it will take five hours ; if a final! one, 
three hours. This is the btft cruft for an apple-pudding. Pi- 
geons eat well this way. 
A fieak pudding. 
FIRST make your vermicelli; lake the yolks of two eggs, 
and mix it up with juft as much ftour as will make it to a ftifr 
pafte, roll it out as thin as a wafer, let it lie to dry till you can 
roll it up clofe without breaking, then with a Iharp knife cut it 
very thin, beginning at the little end. Have ready fome water 
boiling, into which throw the vermicelli ; let it boil a minute or 
two at moil; then throw it into a fieve, have ready a pound 
of marrow, lay a layer of marrow7 and a layer of vermicelli, and 
fo on till all is laid in the difh. When it is a little cool, beat it 
up very well together, lake ten eggs, beat them and mix them 
iwith the other, grate the crumb of a penny loaf, and mix with 
t a gill of fade, brandy, or a little rote-water, a tea-fpoonful of 
fait, a fmall nutmeg grated, a little grated lemon-peel, two large 
blades of mace well dried and beat fine, half a pound of currants 
clean wafhed and picked, half a pound or ratlins ftoned, mix all 
well together, and fweeten to your palate ; lay a good thin cruft: 
at the bottom and fides of the chfih, pour in the ingredients, and 
bake it an hour and a half in an oven not too hot. You may either 
put marrow or beef fuet fhred fine, or a pound of butter, which 
you pleafe. When it comes out of the oven, ftrevv fome fine fugar 
©ver it, and fend it to table. You may leave out the liuit, if you 
A vermicelli pudding, with marrow. made Plain and Eafy. 
pleafe, and you may for change add half an ounce of citron, and 
half an ounce of candied orange-pee! Hired fine. 
Suet dumplings. 
T A K E a pint of milk, four eggs, a pound of fuet, and a 
pound of currants, two tea-fpoonfuis of fait, three of ginger ; 
firft take half the milk, and mix it like a thick batter, then put 
the eggs, and the fait and ginger, then the reft of the milk by 
degrees, with the fuet and currants, and flour to make it like 
a light pafte. When the water boils, make them in rolls as big 
as a large turkey’s egg, with a little flour; then flat them, and 
throw them into boiling water. Move them foftiy, that they 
don’t flick together, keep the water boiling all the time, and 
half an hour will boil them. 
An Oxford pudding. 
A quarter of a pound of bifcuit grated, a quarter of a pound of 
currants clean wafhed and picked, a quarter of a pound of fuet 
fhred final], half a large fpoonful of powder-fugar, a very little 
fait, and fame grated nutmeg ; mix all well together, then take 
two yolks of eggs, and make it up in balls as big as a turkey’s 
egg. Fry them in frefh butter of a fine light brown ; for faucs 
have melted butter and fugar, with a little fa:_k or white wine. 
You muft mind to keep the pan ihaking about, that they may be 
all of a fine light brown. 
All other puddings you have in the Lent chapter. 
Rules to he ohferved in making idc. 
IN boiled puddings, take great care the bag or cloth be very 
clean, not foapy, but dipped in hot water, and well floured. 
If a bread pudding, tie it loofe ; if a batter pudding, tie it clofe, 
and.be fure the water boils when you put the pudding in, and you 
Ihould move the puddings in the pot now and then, for fear they 
flick. When you make a batter pudding, firft mix the flour well 
with a little milk, then put in the ingredients by degrees, and it 
will be fmooth and not have lumps; but for a plain batter pud- 
ding, the beft way is to drain it through a coarie hair fieve, that 
it may neither have lumps, nor the treadles of the eggs ; and 
all other puddings, ftrain the eggs when they are beat, if you 
boil them in wooden bowls, or china difhes, butter the infide 
before you put in your batter; and for all baked puddings, butter 
the pan or difti before the pudding is put in. 134 
iThe Art of Cookery, 
CHAP. VIII. 
Of Pies. 
To make a very fine fivest lamb or veal pie. 
S EASON your lamb with fait, pepper, cloves, mace, and 
nutmeg, all beat fine, to your palate. Cut your lamb or veal 
into little pieces, make a good puff-pafte cruft, lay it into your 
difb, then lay in your meat, ftrew on it Tome ftoned raifins and 
currants clean wafhed, and Tome fugar: then lay on it iorr.e 
force-meat balls made Tweet, and in the fummer Tome artichoke- 
bottoms boiled, and fcalded grapes in the winter. Boil Spanilh 
potatoes cut in pieces, candied citron, candied orange, and 
lemon-peel, and three or four blades of mace; put butter on 
the top, clofe qp your pie, and bake it. Have ready againft it 
pomes put of the oven, a caudle made thus : take a pint of white 
wine, and mix in the yolks of three eggs, ftir it well together 
over the fire, one way all the time till it is thick ; then take it 
oft', ftir in fugar enough to Tweeten it, and fqueeze in the juice 
pf a lemon ; pour it hot into your pie* and clofe it up again, 
Send it hot to table. 
To make a pretty fweet lamb or veal pie. 
FIRST make a good cruft, butter the difh, and lay in your 
bottom and fide-cruft ; then cut your meat into fmall pieces j 
feafon with a very little fait. Tome mace and nutmeg beat fine, 
and ftrewed over; then lay a layer of meat, and ftrew according 
to your fancy, fome currants clean wafhed and picked, and a few 
raifins ftoned, all over the meat; lay another layer of meat, put 
a little butter at the top, and a little water juft enough to bake 
it and no more. Have ready againft it comes out of the oven, a 
lyhite wipe caudle made very fweet, and fend it to table hot. 
A favoury veal pie. 
TAKE a breaft of veal, cut it into pieces Teafon it with pep- 
per and fait, lay it all into your cruft, boil fix or eight eggs 
fiard, take only the yolks, put them into the pie here and there, 
fjl your difa almpft full of water, put on the lid, and bake it 
wf1!- made Plain and Eajy, 
135 
s°o make a favoury lamb or veal pie. 
MAKE a good puff-pafte cruft, cut your meat into pieces, 
feafon it to your palate with pepper, fait, mace, cloves, and nut- 
meg finely beat; lay it into your cruft with a few lamb-ftones and 
fweetbrcads feafoned as your meat, alfo fome oyfters and force- 
meat balls, hard yolks of eggs, and the tops of afparagus two 
inches long, firft boiled green ; put butler all over the pie, put 
on the lid and fet it in a quick oven an hour and a half, and then 
have ready the liquor, made thus : take a pint of gravy, the oyfter 
liquor, a gill of red wine, and a little grated nutmeg ; mix all 
together with the yolks of two or three eggs beat, and keep it 
ftirring one way all the time. When it boils, pour it into your 
pie ; put on the lid again. Send it hot to table. You mult 
make liquor according to your pie. 
P'o make a calf's fact pie. 
FIRST fet four calves feet on in a fauce-pan in three quarts 
of water, with three or four blades of mace ; let them boil foftly 
till there is about a pint and a half, then take out your feet, ftrain 
the liquor, and make a good cruft ; cover your difli, then pick 
off the flefti from the bones, lay half in the difli, ftrew half a 
pound of currants clean walked and picked over, and half a 
pound of raifins ftoned ; lay on the reft of the meat, then Ikim 
the liquor, fweeten it to the palate, and put in half a pint of 
white wine; pour it into the difli, put on your lid, and bake it 
an hour and a half. 
jTfl make an olive pie. 
MAKE your cruft ready, then take the thin collops of the 
beft end of a leg of veal, as many as you think will fill your 
pie; hack them with the back of a knife, and feafon them 
with fait, pepper, cloves, and mace : waft over your collops 
with a bunch of feathers dipped in eggs, and have in readinefs 
a good handful of fweet-herbs (bred (mail. The herbs mud be 
thyme, parfley, and fpinach, the yolks of eight hard eggs 
minced, and a few oyfters parboiled and chopped, feme beef fuel 
(hred very fine; mix thefe together, and ftrew them over your 
collops, then fprinkle a little orange-flour water over them, 
roll the collops up very clofe, and lay them in your pie, ftrew- 
ing the feafoning over what is left, put butter on the top, and 
clofe your pie. When it comes out of the oven, have ready 
fome gravy hot, and pour into your pie, one anchovy difiolved The Art of Cookery, 
in the gravy ; pour It in boiling hot. You may put in artichoke** 
bottoms and chefriuts, if you pleafe. You may leave out the 
orange-fio/.er-water, if you don’t like it. 
BOIL twelve eggs hard, and flared them with one pound of 
beef fuet, or marrow (hrecf fine. Seafon them with a little 
cinnamon and nutmeg beat fine, one pound of currants clean 
wafhcd and picked, two or three fpoonfuls of cream, and a little 
fack and rofe water mixed all together, and fill the pie. When 
it is baked, flir in half a pound of frefh butter, and the juice of 
a lemon. 
To feafon cm egg pie. 
2 b make a mu 11 on pie. 
TAKE a loin of mutton, take off the ikin and fat of the in* 
fide, cut it into (leaks, feafon it well with pepper and fait to 
your palate. Lay it into your cruft, fill it, pour in as much 
’Water as will almoft fill the di(h; then put on the cruft, and 
bake it well. 
A beef fieak p'-e. 
TAKE fine rump (leaks, beat them with a ro'lrng-pin, then 
feafon them with pepper and fait, according to your palate. 
Make a good cruft. Jay in your (leaks, fill your di(h, then pour 
in as much water as will half fill the di(h. Put on the cruft, 
and bake it well. 
A ham pie. 
TAKE fome cold boiled ham, and (lice it about half an inch 
thick, make a good cruft, and thick, over the di(h, and lay 
a layer of ham, (hake a little pepper over it, then take a large 
young fowl clean picked, gutted, wafhed, and finged : put a 
Jittie pepper and fait in the belly, and rub a very little fait on 
the outiiJej lay the fowl on the ham, boil fome eggs hard, put 
in the yolks, and cover all with ham, then (hake fome pepper 
on the ham, and put on the top-cruft. Bake it well, have ready 
when it comes out of the oyen fome very rich beef gravy, enough 
to fill the pie ; lay on the cruft again, and lend it to table hot. 
A frelh ham will not be fo render; fo that 1 always boil my ham 
one day and bring it to table, and the next day make a pie cf 
it It does better than an unboiled ham. If you put two large 
fo A'ls in, they will make a fine pie 3 bpt that is according to your made Plain and Eafy. 
Company, more or left. The larger the pie, the finer the meat 
eats. The cruft muft be the fame you make for a venifon pafty. 
You fhould pour a little ftrong gravy into the pie when you make 
it, juft to bake the meat, and then fill it, up when it comes out 
of the oven. Boil fome trufHes and morels and put into the 
pie, which is a great addition, and fome frefli mufhrooms, or 
dried ones. 
To make a pigeon pie. 
MAKE a puff-pafte cruft, cover your difh, let your pigeons 
be very nicely picked and cleaned, feafon them with pepped and 
fait, and put a good piece of fine freftl butter, with pepper and 
fait, in their bellies ; lay them in your pan, the necks, gizzards, 
livers, pinions, and hearts, lay between, with the yolk of a hard 
egg and beef lieak in the middle ; put as much water as will, 
almoft fill the difh, lay on the top-cruft, and bake it well. This 
is the beft way to make a pigeon pie; but the French fill the 
pigeons with a very high force-meat, and lay force-meat balls 
round the infide, with afparagus tops, artichoke bottoms, mufii- 
rooms, truffles and morels, and feafon high ; but that is accord- 
ing to different palates, 
To make a glhlet pie. 
TAKE two pair of giblets nicely cleaned, put all but the 
livers into a fauce-pan, with two quarts of water, twenty corns 
of whole pepper, three blades of mace, a bundle of fweet-herbs, 
and a large union ; cover them clofe, and let them ftew very 
foftly till they are quite tender, then have a good cruft ready, 
cover your difli, lay a fine rump fteak at the bottom, feafoned 
with pepper and fait; then lay in your giblets with the livers, 
and ftrain the liquor they were fteWed in. Seafon it with fait, 
and pour into your pie ; put on the lid, and bake it an hour 
and a half. 
To make a duck pie. 
MAKE a puft-pafte cruft, take two duck?, fcald them and 
make them very dean, cut off7 the feet, the pinions, the neck, 
and head, all clean picked and icalded, with the gizzard's, li- 
vers and hearts; pick out all (he fat of the infide, lay a cruft 
all over the difh, feafon the ducks with pepper and fait, infide 
and out, lay them in your diih, and the giblets at each eni The Art of Cookery, 
feafoned ; put in as much water as will almoft fill the pie, lay 
cn the cruft, and bake it, but not too much. 
To a make a chicken -pie* 
MAKE a puff-pafte cruft, take two chickens, cut them to 
pieces, feafon them with pepper and fait, a little beaten mace, 
lay a force-meat made thus round the fide of the difh : take half 
a pound of veal, half a pound of fuet, beat them quite fine in a 
marble mortar, with as many crumbs of bread j feafon it with a 
very little pepper and fait, an anchovy with the liquor, cut the 
anchovy to pieces, a little lemon-peel cut very fine and Aired 
fmall, a very little thyme, mix all together with the yolk of an 
egg, make Tome into round balls, about twelve, the reft lay 
round the difh. Lay in one chicken over the bottom of the 
difh, take two fweetbreads, cut them into five or fix pieces, lay 
them all over, feafon them with pepper and fait, ftrew over 
them half an ounce of truffles and morels, two or three artichoke- 
bottoms cut to pieces, a few cocks combs, if you have them, a 
palate boiled tender and cut to pieces ; then lay on the other part 
of the chicken, put half a pint of water in, and cover the pie ; 
bake it well, and when it comes out of the oven, fill it with 
good gravy, lay on the cruft, and fend it to table. 
To make a Chefhire perk pie. 
TAKE a loin of pork, fkin it, cut it into fteaks, feafon it 
with fait, nutmeg, and pepper; make a good cruft, lay a layer 
of pork, then a large layer of pippins pared and cored, a little 
fugar, enough to fweeten the pie, then another layer of pork ; 
put in half a pint of white wine, lay fome butter on the top, 
and clofe your pie. If your pie be large, it will take a pint of 
white wine. 
To make a Bevonj'hlre fquah pie. 
MAKE a good cruft, cover the difii all over, put at the bot- 
tom a layer of diced pippins, ftrew over them fome fugar, then 
a layer of mutton fteaks cut from the loin, well feafoned with 
pepper and fait, then another layer of pippins; peel fome onions 
and Dice them thin. Jay a layer all over the apples, then a layer 
of mutton, then pippins and onions, pour in a pint of water; fo 
clofe your pie and bake it. made Plain and Eafy. 
P‘o make an ox cheek pie. 
FIRST bake your ox cheek as at other times, but not too 
much, put it in the oven over night, and then it will be ready the 
next day ; make a fine puff-pafte cruft, and let your fide and top 
cruft be thick ; let your difti be deep to hold a good deal of gra- 
vy, cover your difti with cruft, then cut off all the flefli, ker- 
nels and fat of the head, with the palate cut in pieces, cut the 
meat into little pieces as you do for a hafii, lay in the meat, 
take an ounce of truiHss and morels and throw them over the 
meat, the yolks of fix eggs boiled hard, a gill of pickled mufh- 
rooms, or frefti ones is better if you have them ; put in a good 
many force-meat balls, a few artichoke-bottoms and afparagus- 
tops, if you have any. Seafon your pie with pepper and fait to 
your palate, and fill the pie with the gravy it was b ked in. If 
the head be rightly feafoned when it comes out of the oven, it 
will want very little more ; put on the lid, and bake if. When 
|he cruft is done, your pie will be enough. 
FIRST make a good puff-pafte craft, then cut two rabbits 
to pieces, with two pounds of fat pork cut into little pieces; fea- 
fon both with pepper and fait to your liking, then cover your 
difti with cruft, and lay in your rabbits. Mix the pork with 
them, take the livers of the rabbits, parboil them, and beat 
them in a mortar, with as much fat bacon, a little fweet-herbs, 
and fome oyftcrs, if you have them. Seafon with pepper, fait, 
and nutmeg; mix it up with the yolk of an egg, and make it 
into balls. Lay them here and there in your pie, fome artichoke- 
bottoms cut in dice, and cocks combs, if you have them ; 
grate a fmall nutmeg over the meat, then pour in half a pint of 
red wine, and half a pint of water. Clofe your pie, and bake 
it an hour and half in a quick oven, but not too fierce an 
oven. 
jT(? make a Shrop/loire pie. 
T0 make a Torkjhlre Chriftmas pie. 
FIRST make a good ftanding cruft. Jet the wall and bottom 
be very thick ; bone a turkey, a goofe, a fowl, a partridge, and 
a pigeon. Seaton them all very well, take half an ounce of 
piace, half an ounce of nutmegs, a quarter of an ounce of cloves, 
and half an ounce of black pepper, all beat fine together, two 
fcrge fpoonfuls of fait, and then mix them together. Open the The Art of Cookery, 
140 
fowls all down the back, and bone them ; firft the pio-eon, then 
the partridge, cover them ; then the fowl, then the goofe, and 
then the turkey, which muft be large j feafon them all well fir ft, 
and lay them in the cruft, fo as it will look only like a whole 
turkey ; then have a hare ready cafed, and wiped with a clean 
cloth. Cat it to pieces; that is, joint it; feafon it, and lay it as 
clofe as you can on one fide ; on the other fide woodcocks, moor 
game, and what fort of wild fowl you can get. Seafon them 
well, and lay them clofe ; put at leafl four pounds of butter into 
the pie, then lay on your lid, which muft be a very thick one, 
and let it be well baked. It muft have a very hot oven, and 
will take at leaft four hours. 
This cruft will take a bufhel of flour. In this chapter you 
will fee how to make it. Thefe pies are often lent to London 
in a box as prefents; therefore the walls muft be well built. 
To make a goofe fie. 
HALF a peck of flour will make the walls of a goofe pie, 
made as in the receipts for cruft. Raife your cruft juft big enough, 
to hold a large goofe; firft have a pickled dried tongue boiled 
tender enough to peel, cut off the root, bone a goofe and a 
large fowl; take half a quarter of an ounce of mace beat fine, 
a large tea-fpoonful of beaten pepper, three tea-fpoonfuls of fait; 
mix all together, feafon your fowl and goofe with it, then lay 
the fowl in the goofe, and the tongue in the fowl, and the goofe 
in the fame form as if whole. Put half a pound of butter on the 
top, and lay on the lid. This pie is delicious, either hot or cold, 
and will keep a great while. A {lice of this pie cut down acrofs 
makes a pretty little fide-difh for fupper. 
To make a venifon pajiy. 
TAKE a neck and breaft of venifon, bone it, feafon It with 
pepper and fait according to your palate. Cut the breaft in 
two or three pieces; but do not cut the fat of the neck if you can 
help it. Lay in the breaft and neck-end fir ft, and the beft end 
of the neck on the top, that the fat may be whole ; make a 
good rich pufF-pafte cruft, let it be very thick on the Tides, a 
good bottom cruft, and thick a-top; cover the difh, then lay 
in your venifon, put in half a pound of butter, about a quarter 
of a pint of water, dofe your pafty, and let it be baked two 
hours in a very quick oven. In the mean time fet on the bones 
of the venifon in two quarts of water, with two or three blades 
of mace, an onion, a little piece of cruft baked crifp and brown', made Plain and Eafy. 
s little whole pepper; cover it dole, and let it boil foftly over a 
flow fire till above half is wafted, then ftrain it off. When the 
pafty comes out of the oven, lift up the lid, and pour in the 
gravy. 
When your venifon is not fat enough, take the fat of a loin 
ol mutton, fteeped in a little rape vinegar and red wine twenty- 
four hours, then lay it on the top of the venifon, and clofe your 
pafty. It is a wrong notion of feme people to think venifon 
cannot be baked enough, and will firft bake it in a falfe cruft 
and then bake it in the pafty; by this time the fine flat'our of 
the venifon is gone. No, if you want it to be very tender wafii 
it in warm miik and water, dry it in clean cloths till it js very dry 
then rub it all over with vinegar, and hang it in the air. Keep 
it as long as you think proper, it will keep thus a fortnight good - 
but be fure there be no moiftnefs about it; if there is, you tnuft 
dry it well and throw ginger over it, and it will keep a long 
time. When you ufe it, juft dip it in lukewarm water, and 
dry it. Bake it in a quick oven ; if it is a large pafty, it will 
take three hours; then your venifon will be tender, and have all 
the fine flavour. The fhoulder makes a pretty pafty, boned and 
made as above with the mutton fat. 
A Join of mutton makes a fine pafty; take a large fat loin of 
mutton, Jet it hang four or five days, then bone it, leaving the 
meat as whole as you can: lay the meat twenty-four hours in 
half a pint of red wine and half apint of rape vinegar; then take 
it out of the pickle, and order it as you do a pafty, and boil the 
bones in the fame manner, to fill the pafty, when it comes cut 
cf the oven. 
CLEANSE your head very well, and boil it til! it is fender; 
then carefully take off the flefh as whole as you can, take out 
the eyes and flice the tongue; make a good puff-pafte cruft, 
cover the difh, lay on your meat, throw over it the tongue, lay 
the eyes cut in two, at each corner. Seafon it with a very lit- 
tle pepper and fait, pour in half a pint of the liquor it was boiled 
in, lay a thin top-,cru.ft on, and bake it an hour in a quick 
oven. In the mean time boil the bones of the head in two 
quarts of liquor, with two or three blades of mace, half a 
quarter of an ounce of whole pepper, a large onion, and a bun- 
dle of fvvect-herbs. . Let it boil till there is about a pint, then 
ftrain it oft, and add two fpoonfuls of catchup, three of red 
wine, a piece of butter as big as a walnut rolled in flour, half 
Tfl make a calfs head pie. The Art of Cookery, 
an ounce of truffles and morels. Seafon with fait to your palate,’ 
Boil it, and have half the brains boiled with fome fage; beat 
them, and twelve leaves of fage chopped fine; ftir all together, 
and give it a boil; take the other part of'the brains, and beat 
them with fome of the fage chopped fine, a little lemon-peel: 
minced fine, and half a (inall nutmeg grated. Beat it up with 
an egg, and fry it in little cakes of a fine light brown, boil fix 
eggs hard, take only the yolks; when your pie comes out of the 
oven take off the lid, lay the eggs and cakes over it, and pour 
the fauceall over. Send it to table hot without the lid. This 
is a fine difh ; you may put in it as many fine things as you 
pleafe, but it wants no more addition. 
To make a tort. 
FIRST make a fine puff-pafte, cover your difh with the cruft, 
make a good force-meat thus ; take a pound of veal, and a pound 
of beef fu.et, cut them fmall, and beat them fine in a mortar. 
Seafon it with a fmall nutmeg grated, a little lemon-peel fhred 
fine, a few fweet-herbs, not too much, a little pepper and fair, 
juft enough to feafon it, the crumb of a penny loaf rubbed fine ; 
mix it up with the yolk of an egg, make one third into balls, 
and the reft lay round the Tides of the difh. Get two fine large 
veal fweetbreads, cut each into four pieces; two pair oflamb- 
ftones, each cut in two, twelve cocks combs, half an ounce of 
truffles and morels, four artichoke-bottoms cut each into four 
pieces, a few afparagus-tops, fome frefh mufhrooms, and fome 
pickled ; put all together in your difh. 
Lay fifft: your fweetbreads, then the artichoke-bottoms, then 
the cocks combs, then the truffles and morels, then the afpara- 
gus, then the mufhrooms, and then the force-meat balls. Sea- 
Ton the fweetbreads with pepper and fait; fill your pie with wa- 
ter, and put on the cruft. Bake it two hours. 
As to fruit and filh pies, you have them in the chapter for 
Lent. 
To make mince pies the befi way. 
TAKE three pounds of fuet (bred very fine, and chopped as 
fmall as poffibje, two pounds of raifins (toned, and chopped as 
fine as poffible, two pounds of currants nicely picked, walbed, 
rubbed, and dried at the fire, half a hundred of fine pipping 
pared, cored, and chopped fmall, half a pound of fine 
pounded fine, a quarter of an ounce cf mace, a quarter o( an 
ounce of cloves, two large nutnaects;* all beat, fins ; put all to- made Plain and Eajy. 
143 
gether into a great pan, and mix it well together with half a pint 
of brandy, and half a pint of fack ; put it down ciofe in a ftone- 
pot, and it will keep good four months. When you make your 
pies, take a little difli, fomething bigger than a foop-plate, lay 
a very thin cruft all over it, lay a thin layer of meat, and then a 
thin layer of citron cut very thin, then a layer of mince-meat, 
and a thin layer of orange-peel cut thin, over that a little meat, 
fqueeze half the juice of a fine Seville orange or lemon, and 
pour in three fpoonfuls of red wine; lay on your cruft, and bake 
it nicely. Thefe pies eat finely cold. If you make them in lit- 
tle patties, mix your meat and fweet-meats accordingly. If yOU 
chufe meat in your pies, parboil a neat’s tongue, peel it, and 
chop the meat as fine as poflible, and mix with the reft j or two 
pounds of the infide of a furloin of beef boiled. 
Port de mcy. 
MAKE puff-pafte, and Jay round your difh, then a layer of 
bifcuit, and a layer of butter and marrow, and then a layer of 
all forts of fweetmeats, or as many as you have, and fo do til! 
your difh is full; then boil a quart of cream, and thicken it 
with four eggs, and a fpoonful of orange-flower-water. Sweeten 
it with fugar to your palate, and pour over the reft. Half aa 
hour will bake it. 
P0 make orange or lemon tarts. 
TAKE fix large lemons, and rub them very well with fa It, 
and put them in water for two days, with a handful of fait in it; 
then change them into frefh water every day, (without fait) for 
a fortnight, then boil them for two or three hours till they are 
tender, then cut them into half quarters, and then cut them 
ihree-corner-ways, as thin as you can : take fix pippins pared, 
cored, and quartered, and a pint of fair water. Let them boil 
till the pippins break; put the liquor to your orange or lemon, 
' and half the pulp of the pippins well broken, and a pound of 
fugar. Boil thefe together a quarter of an hour, then put it in 
a gallipot, and fqueeze an orange in it; if it be a lemon tart, 
fqueeze a lemon; two fpoonfuls is enough for a tart. Your pat- 
ty pans muftbe fmall and fhailow. Put fine puff-pafte, and very 
thin; a little while will bake it. Juft as your tarts are going 
into the oven, with a feather, or brufh, do them over with 
melted butter, and then fift double-refined fugar over them ; and 
this is a pretty iceing on them.  . Art of Cookeryl 
To make different forts of tarts '. 
IF you bake in tin-patties, butter them, and you muft put a 
little cruft all over, becailfe of the taking them out; if jn china, 
or glafs, no cruft but the top one. Lay fine fugar at the bottom, 
then your plumbs, cherries, or any other fort of fruit, and fugar 
at topi put on your lid, and bake them in a flack oven. 
Mince pies muft be baked in tin patties, becaufe taking them 
out, and puff-pafte is beft for them. All Tweet tarts the beaten 
cruft is beft ; but as you fancy. You have the receipt for the 
cruft in this chapter. Apple, pear, apricot, &c. make thus; 
apples and pears, pare them, cut them into quarters, and core 
them ; cut the quarters acrofs again, fet them on in a fauce-pan 
with juft as much water as-will barely cover them, let them 
fimmer on a flow fire juft till the fruit is tender; put a good 
piece of lemon-peel in the water with the fruit, then have your 
patties ready. Lay fine fugar at bottom, then your fruit, and a 
little fugar at top ; that you muft put in at your diferetion. 
Pour over each tart a tea-fpoonful of lemon-juice, and three tea- 
fpoonfuls of the liquor they were boiled in ; put on your lid, and 
bake them in a flack oven. Apricots do the fame way, only do 
not ufe lemon. 
As to preferved tarts, only lay in your preferved fruit, and put 
a very thin cruft at top, and let them be baked as little as poffible; 
but if you would make them very nice, have a large patty, the 
fizeyou would have your tart. Make your fugar cruft, roll it as 
thick as a halfpenny; then butter your patties, and cover it. 
Shape your upper cruft on a hollow thing on purpofe, the fize of 
your patty, and mark it with a marking-iron for that purpofe, 
in what fhape you pleafe, to be hollow and open to fee the fruit 
through ; then bake your cruft in a very flack oven, nor to dif- 
colour it, but to have it crifp. When the cruft is cold, very 
carefully take it out, and fill it with what fruit you pleafe, lay 
on the lid, and it is done; therefore if the tart is not eat, your 
fweetmeat is not the worfe, and it looks genteel. 
Paftefor tarts. 
ONE pound of flour, three quarters of a pound of butter; 
mix up together, and beat well with a roiling-pin. 
Another pajle for tarts. 
HALF a pound of butter, half a pound of four, and ha f a 
pound of fa gar; mix it well together, and beat it with a rolling- 
pin well, then roll it out thin. made Plata and Eajftl 
Puff-fajie. 
TAKE a quarter of a peck of flour, rub fine half a pound 
tof butter, a little fait, make it up into a light pafte with cold 
Water, juft ftiff enough to work it well up; then roll it out, and 
flick pieces of butter all over, and ftrew a little flour; roll it up 
and roll it out again; and fo do nine or ten times, till you have 
rolled in a pound and a half of butter. This cruft is moftly 
iifed for all forts of pies. 
A good cruft for great pies. 
TO a peck of flour add the yolks of three eggs; then boil fome 
water, and put in half a pound of fried fuet, and a pound and 
half of butter. Skim off the butter and fuet, and as much of 
the liquor as will make it a light good cruft: work it up well, 
and roll it out. 
TAKE a peck of flour, and fix pounds of butter, boiled in a 
gallon of water; fkim it off into the flour, and as little of the 
liquor as you can; Work it well up into a pafte, then pull it 
into pieces till it is cold, then make it up in what form you 
will have it. This is fit for the walls of a goofe pie. 
A ftanding cruft for great pics. 
A cold cruft. 
TO three pounds of flour, nib in a pound and a half of but- 
ter, break in two eggs, and make it up with cold water. 
A dripping cruft. 
TAKE a pound and half of beef-dripping, boil it in water, 
flrain it, then let it ftand to be cold, and take off the hard fat: 
fcrape it, boil it fo four or five times; then work it well up into 
three pounds of flour, as fine as you can, and make it up into 
pafte with cold water. It makes a very fine cruft. 
A cruft for cuftards. 
TAKE half a pound of flour, fix ounces of butter, the yolks 
of two eggs, three fpoonfuls of cream; mix them together, and 
let them ftand a quarter of an hour, then work it up and down, 
and roll it very thin. tfhe Art of Cockeryy 
Pafte for crackling cruft. 
BLANCH four handfuls of almonds, and throw them into 
water, then dry them in a cloth, and pound them in a mortar 
very fine, with a little orange-flour water, and the white of an 
egg. When they are well pounded, pafs them through a coarfe 
hair-fieve, to dear them from all the lumps or clods; then fpread 
it on a difti till it is very pliable ; let it ftand for a while, then 
roll out a piece for the under-cruft, and dry it in the oven on 
the pie-pan, while other paftry-works are making j as knots, 
cyphers, &c. for garnifbing your pies. 
CHAP. IV. 
For Lent, or a faft dinner; a number of good ditties, 
which you may make life of for a table at any 
other time. 
A peafe foop. 
BOIL a quart of fplit-peas in a gallon of water; when they 
are quite Toft, put in half a red herring, or two anchovies, a 
good deal of whole pepper, black and white, two or three blades 
of mace, four or five cloves, a bundle of fweet-herbs, a large 
onion, and the green tops of a bunch of celery, a good bundle 
of dried mint; cover them clofe, and let them boil foftly till 
there is about two quarts; then ftrain it off, and have ready the 
white part of the celery walhed clean, and cut Imall, and ftewed 
tender in a quart of water, fome fpinach picked and walhed 
clean, put to the celery; let them ftew till the water is quite 
wafted, and put it to your foop. 
Take a French roll, take out the crumb, fry the cruft brown 
in a little frelh butter, take fome fpinach, ftew it in a little but- 
ter, after it is boiled, and fill the roll; take the crumb, cut it tp 
pieces, beat it in a mortar with a raw egg, a little fpinach, and a 
little forrel, a little beaten mace, and a little nutmeg, and an 
anchovy; then mix it up with your hand, and roll them into 
balls with a little flour, and cut fome bread into dice, and try 
them crifp; pour your foop into your dilh, put in the balls and 
bread, and the roll in the middle. Garnifh your dith with fpi- 
nach; if it wants fait, you muft feafon it to your palate, rub in 
fome dried mint. made Plain and Eafy. 
A green peafe foop. 
TAKE a quart of old green peafe, and boil them till they are 
quite tender as pap, irk a quart of water; then ftrain them 
through a fieve; ahd boil a quart of young peafe in that water. 
In the mean time pUt the old peafe into a fieve, pour half a 
pound of melted butter over them, and ftrain them through the 
fieve with the back, of a fpoon, till you have got all the pulp. 
When the young jaeafe hre boiled enough, add the pulp and 
butter to the young peafe and liquor j ftir them together till they 
are fmooth; and feafon with pepper and fait. You may fry a 
French roll, and let it fwim in thediftl. Ifyoulikeit, boil a 
bundle of mint in the peafe. 
T AKE a 'quart of green peafe, boil them in a gallon of water, 
with a bundle of mint; and a few Tweet-herbs, mace, cloves, and 
Whole pepper, till they are tender; then flrain them, liquor 
and all; through a coarfe fieve, till the pulp is ftrained. Put 
this liquor into a faucepan, put to it four heads of celery clean 
Wafhed and cut fmall; a handful df fpinach clean wafhed and 
cut fmall; a lettuce cut fmall, a fine leek cut fmall, a quart of 
green peafe, a little fait: cover them, and let them boil very 
foftly till there is about two quarts, and that the celery is ten- 
der. Then fend it to table. 
If you like it, you may add a piece of burnt butter to it, about 
a quarter of an hour before the foop is enough. 
Another green peafe foop. 
Soop meagre. 
TAKE half a pound of butter, put it intd a deep fteW-pan, 
fhake it about, and let it ftand till it has done making a noife; 
then have ready fix middling onions peeled and cut fmall, throw 
them in, and fhake them about. Take a bunch of celery 
dean wafhed and picked, cut it in pieces half as long as your 
linger, a large handful of fpinach clean wafhed and picked, a 
good lettuce clean wafhed, if you have it, and cut fmall, a little 
bundle of parfley chopped fine; fhake all this well together in 
the pan for a quarter of an hour, then fhake in a little flour, ftir 
all together, and pour into the ftew-pan two quarts of boiling 
water; take a handful of dry hard cruft, throw in a tea-fpoonfui 
of beaten pepper, three b'lades of mace beat fine, ftir all together 
and let it boil foftly half an hour; then take it off the fire, 
afid beat up the yolks of two eggs and ftir in, and one fpoonful The Jrt of Cookery, 
of vinegar; pour it into the foop-difh, and fend it t0 table. If 
you have any green peas, boil half a pint in the foop for change. 
To make an onion foop. 
TAKE half a pound of butter, put into a ftew-pan on 
the fire, let it all melt, and boil it till it has done making any 
rioife; then have ready ten or a dozen middling onions peeled 
and cut (mall, throw them into the butter, and let them fry a 
quarter of an hour; then (hake in a little flour, and ftir them 
found; fhake your pan, and let them do a few minutes longer, 
then pouf in a quart or three points of boiling water, ftir them 
round, take a good piece of upper-cruft, the ftaleft bread you 
have, about as big as the top of a penny-loaf cut fmall, and 
throw it in. Seafon with fait to your palate. Let it boil ten 
minutes, (lining it, often; then take it off the fire, and have 
ready the yolks of two eggs beat fine, with half a fpoonful of 
vinegar; mix fome of the foop with them, then ftir it into your 
foop and mix it well, and pour it into your difh. This is a de- 
licious difh. 
jVo make an eel foop. 
TAKE eels according to the quantity of foop you would 
make: a pound of eels will make a pint of good foop; fo to 
every pound of eels put a quart of water, a cruft of bread, two 
nr three blades of mace, a little whole pepper, an onion, and a 
bundle of fweet-herbs; cover them clofe, and let them boil till 
half the liquor is wafted ; then flrain it, and toaft fome bread, 
and cut it fmall, lay the bread into the difh, and pour in your 
foop. If you have a ftew-hole, fet the difh over it for a minute, 
and fend it to table. If you find your foop not rich enough, you 
muft let it boil till it is as ftrong as you would have it. You 
may make this foop as rich and good as if it was meat; you may 
add a piece of carrot to brown it. 
To make a crawfifh foop. 
TAKE a carp, a large eel, half a thornback, cleanfe and 
wpfh them clean, put them into a clean faucepan, or little 
pot, put to them a gallon of water, the cruft of a penny loaf, 
fkim them well, feafon it with mace, cloves, whole pepper, black 
and white, an onion, a bundle of Tweet-herbs, Tome parfley, a 
piece of ginger, let them boil by themfelves clofe covered, then 
take the tails of half a hundr.ed crawfilb? pick out the bag. made Plain and Eajy. 
149 
and all the woolly parts that are about them, put them into a 
faucepan, with two quarts of water, a little fait, a bundle of 
fweet-herbs: let them ftew foftly, and when they are ready to 
boil, take out the tails, and beat all the other part of the craw- 
fi(h with the (hells, and boil in the liquor the tails came out 
of, with a blade of mace, till it comes to about a pint, drain it 
through a clean fieve, and add it to the fi(h a-boiling. Let all 
boil foftly, till there is about three quarts; then (train it off thro’ 
a coarfe fieve, put it into your pot again, and if it wants fait 
you muft put fome in, and the tails of the crawfifh and lobder: 
take out all the meat and body, and chop it very fmal), and add 
to it; take a French roll and fry it crifp, and add to it. Let 
them ftew all together for a quarter of an hour. You may 
ffew a carp with them ; pour your foop into your di(h, the roll 
fwimming in the middle. 
When ,you have a carp, there (hould be a roll on each fide. 
Garnifh the difli with crawfifh. If your crawfifh will not lie 
on the Tides of your di(h, make a little pafte, and lay round the 
rim, and lay the fifh on that all round the difli. 
Take care that your foop be well feafoned, but not too high. 
Po make a mujjel foop. 
GET a hundred of muffels, wafh them very dean, put them 
into a ftew-pan, cover them clofe : let them ftew till they open, 
then pick them out of the {hells, ftrain the liquor through a 
fine lawn fieve to your muffels, and pick the beard or crab out, 
if any. 
Take a dozen crawfifh, beat them to mafh, with a dozen of 
almonds blanched, and beat fine; then take a fmall parfnip and 
a carrot fcraped, and cut in thin flices, fry them brown with a 
little butter; then take two pounds of any frefh fifh, and boil 
in a gallon of water, with a bundle of Tweet-herbs, a large onion 
ftuck with claves, whole pepper, black and white, a little 
parfley, a little piece of horfe-raddifli, and fait the muffel li- 
quor, the crawfifh and almonds. Let them boil til) half is waft- 
ed, then ftrain them through a fieve, put the foop into a fauce- 
pan, put in twenty of the mufi'els, a few mufhrooms, and truf- 
fles cut final!, and a leek wafhed and cut very fmall; take two 
French rolls, take out the crumb, fry it brown, cut it into little 
pieces, put it into the foop, let it boil altogether for a quarter of 
an hour, with the fried carrot and parfnip; in the mean while 
take the cruft of the rolls fried cnfp ; take half a hundred of the 
muffels, a quarter of a pound of butter, a fpoonful of water. The Art of Cookery, 
fhake In a little flour, fet them on the fire, keeping the fauce- 
pan fhaking all the time till the butter is melted. Seafon it 
with pepper and fait, beat the yolks of three eggs, put them in, 
ftir them all the time for fear of curdling, grate a little nutmeg ; 
when it is thick and fine, fill the rolls, pour your foop into the 
difh, put in the rolls, and lay the reft of the muffcls round the 
rim of the difh. 
TAKE two pounds of fcate or thornhack, fkin it and boil it 
in fix quarts of water. When it is enough, take it up, pick 
off the flefli and lay it by; put in the bones again, and about 
two pounds of any frefh fifh, a very little piece of lemon-peel, 
a bundle of fweet-herbs, whole pepper, two or three blades of 
mace, a little piece of horfe-raddifh, the cruft of a penny-loaf, 
a little parfley i cover it clofe and let it boil till there is about 
two quarts, then ftrain it off, and add an ounce of vermicelli 
fet it on the fire, and let it boil foftly. In the mean time take a 
French roll, cut a little hole in the top, take out the crumb, 
fry the cruft brown in butter, take the flefh off the fifh you laid 
by, cut it into little pieces, put it into a faucepan, with two 
or three fpoonfuls of the foop, fhake in a little flour, put in a 
piece of butter, a little pepper and fait; fhake them together in 
the faucepan over the fire till it is quite thick, then fill the roll 
with it, pour your foop into your difh, let the roll fwim in the 
middle, and fend it to table. 
To make a [cate or thornhack foop. 
To make an oyfter foop. 
YOUR fiock mu ft be made of any fort of fifh the place 
affords; Jet there be about two quarts, take a pint of oyfters,, 
beard them, put them into a faucepan, ftrain the liquor, let 
them flew two or three minutes in their own liquor, then take 
the hard parts of the oyfters, and beat them in a mortar, with 
the yolks of four hard eggs; mix them with fome of the foop, 
put them with the other part of the oyfters and liquor into a 
fauce-pan, a little nutmeg, pepper, and fait; ftir them well to- 
gether, and let it boil a quarter of an hour, Difh it up, and 
fend it to table. 
To make an almond foop. 
i AKE a quart of almonds, blanch them, and beat thein 
in a marble mortar, with the yolks of twelve hard eggs, till 
they are a fine pafte; mix them by degrees with two quarts of made Vlain and Eafy. 
rrew milk, a quart of cream, a quarter of 3 pound of double- 
refined fugar, beat fine, a pennyworth of orange-flour water, 
ftir all well together; when it is well mixed, fet it over a flow 
fire, and keep it ftirring quick all the while, till you find it is 
thick enough; then pour it into your di(h, and fend it to table. 
If you don’t be very careful it will curdle. 
To make a rice foop. 
TAKE two quarts of water, a pound of rice, a little cinna- 
tnon; cover it clofe, and let it fimmer very foftly till the rice 
is quite tender: take out the cinnamon, then fweeten it to your 
palate, grate half a nutmeg, and let it ftand till it is cold ; then 
beat up the yolks of three eggs, with half a pint of white wine, 
mix them very well, then Itir them into the rice, fet them on 
a flow fire, and keep ftirring all the time for fear of curdling. 
When it is of a good thicknefs, and boils, take it up. Keep 
ftirring it till you put it into your difh. 
To make a hurley foop. 
TAKE a gallon of water, half a pound of barley, a blade or 
two of mace, a large cruft of bread, a little lemon peel. Let 
it boil till it comes to two quarts, then add half a pint of white 
wine, and fweeten to your palate. 
To make a turnip foop. 
TAKE a gallon of water, and a bunch of turnips, pare them, 
fave three or four out, put the reft into the water, with half an 
ounce of whole pepper, an onion ftuck with cloves, a blade of 
mace, half a nutmeg bruifed, a little bundle of fweet-herbs, 
and a large cruft of bread. Let thefe boil an hour pretty faft, 
then ftrain it through a fieve, fqueezing the turnips through; 
walh and cut a bunch of celery very final), fet it on in the li- 
quor on the fire, cover it clofe, and let it ftew. In the mean 
time cut the turnips you faved into dice, and two or three fmall 
carrots clean fcraped, and cut in little pieces: put half thefe tur- 
nips and carrots into the pot with the celery, and the other half 
fry brown in frefh butter. You muft flour them firft, and two 
or three onions peeled, cut in thin flices, and fried brown; then 
put them all into the foop with an ounce of vermicelli, Lef 
your foop boil foftly till the celery is quite tender, and y®ur Too# 
good. Seafon it with fait to your palate. The Art of Cookery^ 
To make an egg fcop. 
BEAT the yolks of two eggs in your difh, with a piece of 
butter as big as a hen’s egg, take a tea-kettle of boiling water 
in one hand, and a fpoon in the other, pour in about a quart by 
degrees, then keep flirting it all the time well till the eggs are 
well mixed, and the butter melted; then pour it into a fauce- 
pan, and keep flirting it all the time till it begins to fimmer. 
Take it off the fire, and pour it between two vefiels, out of one 
into another till it is quite fmooth, and has a great froth. Set 
it on the fire again, keep ftirrlng it till it is quite hot; then pour 
it into the fopp-diftr, and fend it to table hot. 
To make peafe porridge. 
TAKE a quart of green peafe, put to them a quart of water, 
a bundle of dried mint, and a little fait. Let them boil till the 
peafe are quite tender ; then put in fome beaten pepper, a piece 
of butter as big as a walnut rolled in flour, ftir it all together, 
and let it boil a few minutes : then add two quarts of milk, 
let it boil a quarter of an hour, take out the mint, and fervs 
it up. 
T0 make a zvhite pot. 
TAKE two quarts of new milk, eight eggs, and half the 
whites, beat up with a little rofe-water, a nutmeg, a quar- 
ter of a pound of fugar; cut a penny loaf in very thin 
llices, and pour your milk and eggs over. Put a little bit of 
fweet butter on the top. Bake it in a flow oven half an 
hour. 
To make a rice white pvt* 
BOIL a pound of rice In two quarts of new milk, till it 
is tender and thick, beat it in a mortar with a quarter of a 
pound of fweet almonds blanched ; then boil two quarts of 
cream, with a few crumbs of white bread, and two or three 
blades of mace. Mix it all with eight eggs, a little rofe wa- 
ter, and fweeten to your tafle. Cut fome candied orange and 
citron peels thin, and lay it in. It muft be put into a flow 
even. ' i - •' f made Plain and Eajyl 
To make rice milk. 
TAKE half a pound of rice, boil it in a quart of water, 
with a little cinnamon. Let it boil till the water is all wafted; 
take great care it does not burn, then add three pints of milk, 
and the yolk of an egg beat up. Keep it ftirring, and vyhen it 
boils take it up. Sweeten to your palate. 
To make an orange fool. 
TAKE the juice of fix oranges and fix eggs well beaten, a 
pint of cream, a quarter of a pound of fugar, a little cinnamon 
and nutmeg. Mix all together, and keep ftirring over a flow 
fire til! it is thick, then put in a little piece of butter, and keep 
ftirring till cold, and difh it up. 
To make a JVefiminfer fool. 
TAKE a penny loaf, cut it into thin fiices, wet them with 
fack, lay them in the bottom of a difh : take a quart of Cream, 
beat up fix eggs, two fpoonfuls of rofe-water, a blade of mace, 
and fome grated nutmeg. Sweeten to your tafte. Put all 
this into a faucepan, and keep ftirring all the time over a flow 
fire, for fear of curdling. When it begins to be thick, pour 
it into the difii oyer the bread. Let it ftand till it is cold, and 
ferve it up. 
To make a goof cherry fool. 
TAKE two quarts of goofeberries, fet them on the fire in 
about a quart of water. When they begin to fimmer, turn yel- 
low and begin to plump, throw them into a cullender to drain 
the water out; then with the back of a fpoon carefully fqueeze 
the pulp, throw the fieve into a difh, make them pretty Tweet, 
and let them ftand till they are cold. In the mean time take 
two quarts of new milk, and the yolks of four eggs beat up 
with a little grated nutmeg; ftir it foftly over a flow fire, when 
it begins to limmer, take it off, and by degrees ftir it into the 
goofeberries. Let it ftand till it is cold, and ferve it up. If you 
inake it with cream, you need not put any eggs in : and if it 
is not thick enough, it is only boiling more goofeberries. But 
£hat you muft do as you think proper. The Art of Cookery, 
TAKE a quart of ready-boiled wheat, two quarts of milk, a 
quarter of a pound of currants clean picked and waftied; ftir 
thefe together and boil them, beat up the yolks of three or four 
egg§, a little nutmeg, with two or three fpoonfuls of milk, add 
to the wheat; ftir them together for a few minutes. Then 
fweeten to your palate, and fend it to table. 
To make firmlty. 
To make plumb porridge, or barley gruel. 
1 AKE a gallon of water, half a pound of barley, a quarter 
of a pound of raifins clean waftied, a quarter of a pound of cur- 
rants clean waftied and picked. Boil thefe till above half the 
water is wafted, with two or three blades of mace. Then fweet- 
en it to your palate, and add half a pint of white wine. 
To make butter'd wheat. 
PUT your wheat into a faucepan; when it is hot, ftir in a 
good piece of butter, a little grated nutmeg, and fweeten if to 
your palate. 
To make plumb gruel. 
TAKE two quarts of water, two large fpoonfuls of oatmeal, 
ftir it together, a blade or two of mace, a little piece of lemon- 
peel ; boil it for five or fix minutes (take care it don’t boil over) 
then ftrain it off, and put it into the faucepan again, with half 
a pound of currants clean waftied and picked. Let them boil 
about ten minutes, add a glafs of white wine, a little grated nttt« 
meg, and fweeten to your palate. 
To make a flour hafly pudding. 
TAKE a quart of milk, and four bay-leaves, fet it on the 
fire to boil, beat up the yolks of two eggs, and ftir in a little 
fait. Take two or three fpoonfuls of milk, and beat up with 
your eggs, and ftir in your milk, then with a wooden fpoon in 
one hand, and the flour in the other, ftir it in till it is of a good 
thicknefs, but not too thick. Let it boil, and keep it flirring, 
then pour it into a difh, and flick pieces of butter here and there. 
You may omit the egg if.vou don’t like it; but it is a great ad- 
dition to the pudding, and a little piece of butter flirted in the 
milk, makes it eat fiiort and fine. Take out the bay-leaves beforp 
you put in the floor. made Plain and Eafy, 
2lp oatmeal hafty-pudding. 
TAKE a quart of water, fet it on to boil, put in a piece of 
butter, and forpe fait; when it boils, ftir in the oatmeal as you 
dp the flour, till it is of a good thicknefs. Let it boil a few mi- 
nutes, pour it in your diflj, and flick pieces of butter in it: or 
eat with wine and fugar, or ale and fugar, or cream, or new 
milk. This is beft made with Scotch oatmeal. 
To make an excellent fack pojfet. 
BEAT fifteen eggs, whites and yolks very well, and flrain 
them ; then put three quarters of a pound of white fugar into a 
pint of canary, and mix it with your eggs in a baton; fet it over 
p chaffing-difh of coals, and keep continually flirting it til] ,'t 
is fcalding hot. In the mean time grate fome nutmeg in a quart 
of milk and boil it; then pour it into your eggs and wine, they 
being fcalding hot. Hold your hand very high as you pour it, 
and fome-body ftirring it all the time you are pouring in the 
milk : then take it off the chaffing-dilh, fet it before the fire half 
an hour, and ferve it up. 
To make another fack pojfet. 
TAKE a quart of new milk, four Naples bifcuits, crumble 
them, and when the milk boils throw them in. Juft give 
it one boil, take it off, grate in fome nutmeg, and fweeten to 
your palate : then pour in half a pint of fack, ftirring it all the 
time, and ferve it up. You may crumble white bread, inftead 
of bifcuit. 
Or make it thus. 
BOIL a quart of cream, or new milk, with the yolks of two 
qggs: firft take a French roll, and cut it as thin as poflibly 
you can in little pieces; lay it in the difh you intend for the 
poffet. When the milk boils (which you muft keep ftirring all 
the time) pour it over the bread, and ftir it together; cover it 
clofe, then take a pint of canary, a quarter of a pound of fugar, 
and grate in fome nutmeg. When it boils pour it into the milk, 
ftirring it all the time, and ferve it up. 
To make a fine hajly-pudding. 
BREAK an egg into fine flour , and with your handwork up 
as much as you can into as ftiff pafte as is poflible, then mince 
it as fmall as herbs to the pot, as fmall as if it were to be  T*he Art of Cookery, 
fiftecl; thenfet a quart of milk a-boiling, and put it in the pafle 
fo cut: put in a little fait, a little beaten cinnamon, and fugar, 
a piece of butter as big as a walnut, and ftirring all one way. 
When it is as thick as you would have it, flir in fuch another 
piece of butter, then pour it into your difh, and flick pieces of 
butter here and there. Send it to table hot. 
To make hajiy fritters. 
TAKE a flew-pan, put in fome butter, and let it be hot; in 
the meantime take half a pint of all-ale not bitter, and ftir in 
fome flour by degrees in a little of the ale; put in a few cur- 
rants, or chopped apples, beat them up quick, and drop a large 
fpoonful at a time all over the pan. Take care they don’t flick 
together, turn them with an egg-flice, and when they are of a 
fine brown, lay them in a di£b, and throw fome fugar over them, 
Garnifb with orange cut into quarters. 
To make fne fritters. 
PUT to half a pint of thick cream four eggs well beaten, a 
little brandy, fome nutmeg and ginger. Make this into a thick 
batter with flour, and your apples mufl be golden pippins pared 
and chopped with a knife; mix all together, and fry them in 
butter. At any time you may make an alteration in the fritters 
*\yitb currants. 
Another way. 
DRY fome of the fineft flour well before the fire: mix it 
with a quart of new milk, not too thick, fix or eight eggs, 
a little nutmeg, a little rnace, a little fait, and a quarter of a 
pint of fack or ale, or a glafs of brandy. Beat them well to- 
gether, then make them pretty thick with pippins, and fry them 
dry. 
To make apple fritters. 
BEAT the yolks of eight eggs, the whites of four well to- 
gether, and ftrain them into a pan ; then take a quart of cream, 
make it as hot as you can bear your finger in it, then put to 
it a quarter of a pint of fack, three quarters of a pint of ale, 
and make a poflet of it. When it is cool put it to your eggs, 
beating it well together; then put in nutmeg, ginger, fait 
and flour to your liking. Your batter fhould be pretty thick. mads Plain and Eafy. 
then put in pippins fliced or fcraped, and fry them in a good deal 
of butter quick. 
To make curd fritters. 
HAVING a handful of curds and a handful of flour, and ten 
eggs well beaten and firained, fome fugar, cloves, mace and 
nutmeg beat, a little faffron ; ftir all well together, and fry them 
quick, and of a fine light brown. 
To make fritters royal. 
TAKE a quart of new milk, put it into a fkillet or fauce- 
pan, and as the milk boils up, pour in a pint of Tack, let it boil 
up, then take it off", and let it ftand five or fix minutes, thei* 
ikim off all the curd, and put it into a bafon; beat it up well 
with fix eggs, feafon it with nutmeg, then beat it with a 
whilk, add flour to make it as thick as batter ufually is, put ia 
fome fine fugar, and fry them quick. 
To make skirret fritters. 
TAKE a pint of pulp of flcirrets, and a fpoonful of flour, 
the yolks of four eggs, fugar and fpice, make it Into a thick 
batter, and fry them quick. 
To make white fritters. 
HAVING fome rice, wafh it in five or fix feveral waters, 
and dry it very well before the fire ; then beat it in a mortar very 
fine, and lift it through a lawn-fieve, that it may be very fine. 
You muft have at leaft an ounce of it, then put it into a fauce- 
pan, juft wet it with milk, and when it is well incorporated 
with it, add to it another pint of milk; fet the whole over a 
ftove or a very flow fire, and take care to keep it always moving ; 
put in a little fugar, and fome candied lemon-peel grated, keep 
it over the fire till it is almoft come to the thicknefs of a fine 
pafte, flour a peal, pour it on it, and fpread it abroad with a 
rolling-pin. When it is quite cold cut it into little morfels, 
taking care that they ftick not one to the other; flour your 
hands and roll up your fritters handfcrnely, and fry them. When 
you ferve them up pour a little orange-flower water over them, 
and fugar. Thefe make a pretty lide-difh; or are very pretty to 
garnifh a fine difti with, The Art of Cookeryj 
To make water fritters. 
TAKE a pint of water; put into dfauce-pan, a piece of but- 
ter as big as a walnut, a little fait, and. fome candied lemon- 
peel minced very fmall. Make this boil over a ftove; then put 
in two good handfuls of flour, and turn it about by main ftrengtH 
till the watfct and flour be Well mixed together, and none of the 
laft flick to the fauce-pan j then take it off the ftove, mix in the 
yolks of two eggs, mix them well together, continuing to put in 
more, two by two, till j*ou have flirted in ten or twelve, and yotit 
pafte be very fine; then drudge a peal thick with flour; and dip- 
ping your hand into the flour, take out your pafte bit by bit, and 
lay it on a peal. When it has lain a little while roll it, and cut 
it into little pieces, taking care that they flick notone to another j 
fry them of a fine brown, put a little orange-flower water over 
them, and fugar all over; 
To make fy ringed fritters. 
TAKE about a pint of water, and a bit of butter the bigne/s 
of an egg, with fome lemon-peel, green if you can get it, rafped 
prefetved lemon-peel, and crifped orange-flowers; put all to- 
gether in a flew-pan over the fire, and when boiling throw in 
fome fine flour •, keep it ftirring, put in by degrees more flour 
till your batter be thick enough, take it off the fire, then take 
an ounce of fweet almonds, four bitter ones, pound them in a 
mortar, ftir in two Naples bifeuits crumbled, two eggs beat; flir 
all together, and more eggs till your batter be thin enough to 
be fyringed. Fill your fyringe, your butter being hot, fyringe 
your fritters in it, to make it of a true lovers-knot, and being 
well coloured, ferve them up for a fide-difti. 
At another time, you may rub a ftiect of paper with butter, 
over which you may fyringe your fritters, and make them in what 
fhape you pleafe. Your butter being hot, turn the paper upfide 
down over it, and your fritters will eafily drop off. When fried 
ftrew them with fugar, and glaze them. 
To make vine-leaves fritters. 
TAKE fome of the fmalleft vine-leaves you can get, and 
having cut off the great ftalics, put them in a difh with Tome 
french brandy, green lemon rafped, and fome fugar j take a 
good handful of fine flour, mixed with whke wine or ale, let 
your butter be hot, and with a fpoon drop in your batter, take 
great care they don’t flick one to the other ■, on each fritter lay a made Plain and Eafy. 
leaf; fry them quick, and ftrew fugar over them, and glaze 
them with a red-hot fhovel. 
With all fritters made with milk and eggs you fhould have 
beaten cinnamon and fugar in a faucer, and either fqueeze an 
orange over it, or pour a glafs of white wine, and fo throw fugar 
all over the difli, and they fhould be fried in a good deal of fat; 
therefore they are heft fried in beef-dripping, or hog’s lard, when 
it can be done. 
To make clary fritters. 
TAKE your clary leaves, cut off the ftalks, dip them one by 
one in a batter made with milk and flour, your butter being hot, 
fry them quick. This is a pretty heartening difli for a fick or 
weak perfon ; and comfrey leaves do the fame way. 
To make apple frazes. 
CUT your apples in thick flices, and fry them of a fine light 
brown ; take them up, and lay them to drain, keep them as 
whole as you can, and either pare them or let it alone j then 
make a batter as follows : take five eggs, leaving out two whites, 
beat them up with cream and flour, and a little fack; make it 
the thicknefs of a pancake-batter, pour in a little melted butter, 
nutmeg, and a little fugar. Let your batter be hot, and drop 
in your fritters, and on every one lay a flice of apple, and then 
more batter on them. Fry them of a fine light brown j take them 
up, and ftrew feme double-refined fugar all over them. 
To make an almond fraze. 
GET a pound of Jordan almond, blanched, fleep them in a 
pint of fweet cream, ten yolks of eggs, and four whites, take 
out the almonds and pound them in a mortar fine; then mix 
them again in the cream and eggs, put in fugar and grated white 
bread, ftir them well together, put fome frelh butter into the 
pan, let it be hot and pour it in, flirting it in the pan, till they 
are of a good thicknefs: and when it is enough, turn it into a 
tiifli, throw fugar over it, and ferve it up. 
TAKE a quart of milk, beat in fix or eight eggs, leaving 
half the whites out; mix it well till your batter is of a fine 
thicknefs. You mutt obfcrve to mix your flour firft with a little 
To make pancakes.  The Art of Cookery, 
milk, then add the reft by degrees; put in two fpoonfuis of 
beaten ginger, a glafs of brandy, a little fait; ftir all together, 
make your ftew-pan very clean, put in a piece of butter as big 
as a walnut, then pour in a ladleful of batter, which will make a 
pancake, moving the pan round that the batter be all over the 
pan; (hake the pan, and when you think that fide is enough3 
tofs it; if you can’t, turn it cleverly, and when both fides are 
done, lay it in a difti before the fire, and fo do the reft. You 
muft take care they are dry ; when you fend them to table ftfew 
a little fugar over them* 
TAKE half a pint of cream, half a pint of fack, the yolks 
of eighteen eggs beat fine, a little fait, half a pound of fine fu- 
gar, a little beaten cinnamon, mace, and nutmeg; then put in 
as much flour as will run thin over the pan, and fry them in 
frefb butter. This fort of pancake will not be crifp, but very 
good. 
To make fine pancakes. 
A fecond fort of fine pancakes. 
TAKE a pint of cream, and eight eggs well beat, a nutmeg 
grated, a little fait, half a pound of good difh-biitter melted; 
mix all together, with as much flour as will make them into a 
thin batter, fry them nice, and turn them on the back of a 
plate. 
A third fort. 
TAKE fix new-laid eggs well beat, mix them with a pint 
of cream, a quarter of a pound of fugar, fome grated nutmeg, 
and as much flour as will make the batter of a proper thicknefs. 
Fry thefe fine pancakes in final! pans, and let your pans be hot. 
You muft not put above the bignefs of a nutmeg of butter at a 
time into the pan. 
A fourth fort, call’d, A quire of paper. 
TAKE a pint of cream, fix eggs, three fpoonfuis of fine 
flour, three of fade, one of orange-flower water, a little fugar* 
and half a nutmeg grated, half a pound of melted butter almoft 
cold; mingle all well together, and butter the pan for the firft 
pancake ; let them run as thin as poffible; when they are juft 
coloured they are enough; and fo do with all the fine pan- 
cakes. made Plain and Eajy, 
To make rice pancakes. 
TAKE a quart of cream, and three fpoonfuls of. flour of 
rice, fet it on a flow Are and keep it flirting till it is thick as 
pap. Stir in half a pound of butter, a nutmeg grated; then 
pour it out into an earthen parr, and when it is cold, ftir in 
three or four fpoonfuls of flour, a little fait, feme fugar, nine 
eggs well beaten ; mix all well together, and fry them nicely. 
When you have no cream ufe new milk, and one fpoonful more 
of the flour of rice. 
To make a pupton of apples. 
PARE fome apples, take out the cores, and put them into a 
fkillet; to a quart mugful heaped, put in a quarter of a pound 
of fugar, and two fpoonfuls of water. Do them over a flow 
fire, keep them flirring, add a little cinnamon; when it is quite 
thick, and like a marmalade, let it ftand till cool. Beat up the 
yolks of four or five eggs, and ftir in a handful of grated bread 
and a quarter of a pound of frefh butter; then form it into what 
fhape you pleafe, and bake it in a flow oven, and then turn it 
up-fide down on a plate, for a fecond courfe. 
To make black caps. 
CUT twelve large apples in halves, and take out the cores, 
place them on a thin patty-pan, or mazareen, as clofe toge- 
ther as they can lie, with the flat fide downwards, fqueeze a 
lemon in two fpoonfuls of orange-flower water, and pour over 
them; flared fome lemon-peel fine and throw over them, and 
grate fine fugar ail over. Set them in a quick oven, and half an 
hour will do them. When you fend them to table} throw fine 
fugar all over the difli. 
PUT your apples into an earthen pan, with a few cloves, 
a little lernon-peel, fome coarfe fugar, a glafs of rcci wine ; put 
them into a quick oven, and they will take an hour baking. 
To bake a/ pies whole. 
Tg jlew pears. 
PARE fix pears, and either quarter them, or do them whole ; 
they make a pretty difh with one whole, the reft cut in quar- 
ters, and the cores taken out. Lay them in a deep earthen nor. 162 
The Art of Cookery, 
with a few cloves, a piece of lemon-peel, a gill 0f red wine? 
and a quarter of a pound of fine fugar. If the pears are very 
large, they will take half a pound of fugar, and half a pint of 
red wine ; cover them clofe with brown paper, and bake them 
till they are enough. 
Serve them hot or cold, juft as you like them, and they will 
be very good with water in the place of wine. 
To [tews pears in a fance fan. 
PUT them into a fauce-pan, with the ingredients as before ; 
cover them and do them over a flow fire. When they are 
enough take them off. 
To few pears purple. 
PARE four pears, cut them into quarters, core them, put 
them into a ftew-pan, with a quarter of a pint of water, a quar- 
ter of a pound of fugar, cover them with a pewter plate, then 
cover the pan with the lid, and do them over a flow fire. Look 
at them often, for fear of melting the plate; when they are 
enough, and the liquor looks of a fine purple, take them off, and 
lay them in your difh with the liquor ; when cold, ferve them up 
for a fide-difh at a fecond courfe, or juft as you pleafe. 
TAKE twelve golden pippins, pare them, put the parings 
into a fauce-pan with water enough to cover them, a blade of 
mace, two or three cloves, a piece of lemon-peel, let them fim- 
mer till there is juft enough to flew the pippins in, then ftrain it, 
and put it into the fauce-pan again, with fugar enough to make 
it like a fyrup ; then put them in a preferving pan, or clean ftew- 
pan, or large fauce-pan, and pour the fyrup over them. Let 
there be enough to ftew them in ; when they are enough, which 
you will know by the pippins being Toft, take them up, lay them 
in a little difh with the fyrup : when cold, ferve them up ; or hot, 
if you chufe it. 
To few pippins whole. 
A pretty madt-difj. 
TAKE half a pound of almonds blanched and beat fine, with 
a little rofe or orange flower water, then take a quart of fweet 
thick cream, and boil it with a piece of cinnamon and mace, 
Sweeten it with fugar to your palate, and mix it with your 
almonds ; ftir it well together, and ftrain it through a fleve. Let made Plain and Eajy, 
yotir cream cool, and thicken it with the yolks of fix eggs; then 
garnifh a deep difh, and lay pafte at the bottom, then put in 
fibred artichoke-bottoms, being firft boiled, upon that a little 
melted butter, fhred citron, and candied orange ; fo do till your 
difh is near full, then pour in your cream, and bake it without 
a lid. When it is baked, fcrape fugar over it, and ierve it up 
hot. Half an hour will bake it. 
To make kickjhaws. 
MAKE puff-pafte, roll it thin, and if you have any moulds, 
work it upon them, make them up with preferved pippins. You 
may fill fome with gooseberries, fome with rafberries, or what 
you pleafe, then dole them up, and either bake or fry them ; 
throw grated fugar over them, and ferve them up. 
Plain perdu, cr cream toafts. 
HAVING two French rolls, cut them into Hices as thick as 
your finger, crumb and cruft together, lay them on a dilh, put 
to them a pint of cream and half a pint of milk ; ftrew them 
over with beaten cinnamon and fugar, turn them frequently till 
they are tender, but take care not to break them ; then take 
them from the cream with the flice, break four or five eggs, 
turn your flices of bread in the eggs, and fry them in clarified 
butter. Make them of a good brown colour, but not.black; 
fcrape a little fugar over them. They may be ferved for a fecond 
courfe dilh, but fitteft for Cupper. 
Salamongundy for a middle-diflo at flipper. 
IN' the top plate in the middle, which ftiould ftahd higher than 
the reft, take a fine pickled herring, bone it, take off the head, 
and mince the reft fine. In the other plates round, put the fol- 
lowing things : in one, pare a cucumber and cut it very thin ; in 
another, apples pared and cut final!; in another an onion peeled 
and cut fmall ; in another, two hard eggs chopped final!, the 
whites in one, and the yolks in another; pickled girkins in ano- 
ther cut fmall • in another, celery cht final!; in another, pickled 
red cabbage chopped fine ; take fome water-creffes dean walked 
and picked, flick them all about and between every plate or Can- 
cer, and throw aftertion flowers about the crelles, You muft have 
oil and vinegar, and lemon to eat with it. If it is prettily let 
out, it will make a pretty figure in the middle of the table, or 
you may lay them in heaps in a dilh. If you have not all 
thefe ingredients, fet out your plates or faucers with juft what 164 
The Art of Cookery, 
you fancy, and in the room of a pickled herring you may nfincb 
anchovies. 
Jo make a tanfey. 
TAKE ten eggs, break them Into a pan, put to them a little 
fait, beat them very well, then put to them eight ounces of loaf- 
fugar beat fine, and'a pint of the juice of fpinach, Mix them 
well together, and ftrain it into a quart of cream ; then grate in 
eight ounces of Naples bifcuit or white bread, a nutmeg grated,, 
a quarter of a pound of Jordan almonds, beat in a mortar, with 
a little juice of tanfey to your tafre : mix thefeall together, put 
it into a flew-pan, with a piece of butter as large as a pippin. 
Set it over a flow charcoal fire, keep it flirring till it is hardened 
very well, then butter a difh very welly put in your tanfey, bake 
it, and when it is enough turn it out on a pie-plate ; fqueeze the 
juice of an orange over it, and throw fugar all over. Garnuh 
with orange cut into quarters, and fweet-meats cut into long 
bits, and lay all over its fide. 
Another way. 
TAKE a pint of cream and half a pint of blanched'almonds 
beat fine, with rofe and orange-flower water, ffir them toge- 
ther over a flow fire ; when it boils take it off, and let it fiand 
till cold ; then beat in ten eggs, grate in a fmall nutmeg, four 
Naples bifeuits, a little grated bread, and a grain of mufk. 
Sweeten to your tafle, and if you think it is too thick, putin 
fome more cream, the juice of fpinach to make it green ; flir it 
well together, and either fry it or bake it. If you fry it, do one 
fide firfl, and then with a difh turn the other. 
To make hedge-hog* 
TAKE two quarts of fweet blanched almonds, beat them 
well in a mortar, with a little canary and orange-flower water, to 
keep them from oiling. Make them into a ftiff pafle, then beat 
in the yolks of twelve eggs, leave out five of the whites, put to it 
a pint of cream, fweeten it with fugar, put in half a pound of 
fweet butter melted, let it on a furnace or flow fire, and keep 
continually flirring, till it is flifl enough to be made into the form 
of a hedge-hog, then flick it full of blanched almonds flit', 
and fluck up like the briftles of a hedge-hog, then put it into a 
difh. 1 ake a pint of cream and the yolks of four eggs beat 
up, and mix with the cream ; fweeten to your palate, and keep 
them furring over a flow fire all the time till it is hot, then made Plain and Eafy.t 
165 
|K«ir it into your difh round the hedge-hog ; let it ftand till it 
cold, and ferve it up. 
Or you may make a fine hartfhorn jelly, and pour into the 
difh, which will look very pretty. You may eat wine and fugar 
with It, or eat it without. ... 
Or cold cream fweetcned, with a glafs of white wine in it and 
the juice of a Seviile-orange, and pour into the difh. It wih 
pretty for change. . 
This is a pretty fide-difh at a fecond courie, or in the middle 
for fupper, or in a grand defert. Plump two currants for the 
eyes. /. 
Or make it thus for change. 
TAKE two quarts of fweet almonds blanched, twelve bitter 
ones, beat them in a marble mortar well together, with cana- 
ry and orange-flower water, two fpoonfuls of the tmdlure of 
fafffon, two fpoonfuls of the juice of forrel, beat them into a fine 
pafte, put in half a pound of melted butter, mix it up well, a 
little nutmeg and beaten mace, an ounce of citron, an ounce of 
orange-neel, both cut fine, mix them in the yolks of twelve eggs 
and half the whites beat up and mixed in, half a pint of cream, 
half a pound of double refined fugar, and work, it up all together. 
If it is not ftifF enough to make up into the form you would have 
it, you muft have a mould for it; butter it well, then put in your 
ingredients, and bake it. The mould muft be made in fuch a 
manner, as to have the head peeping out; when it comes out 
of the oven, have ready fame almonds blanched and flit, and 
boiled up in fugar till brown. Stick it all over with the almonds; 
and for fauce, have red wine and fugar made hot, and the juice 
of an orange. Send it hot to table, for a firft courfe. 
You may leave out the faffron and forrel, and make it up like 
chickens or any other fhape you pleafe, or alter the fauce to 
your fancy. Batter, fugar, and white wine is a pretty fauce for 
either baked or boiled, and you may make the fauce of what 
colour you pleafe; or put it into a mould, with half a pound of 
currants added to it, and boil it for a pudding. You may ufe 
cochineal in the room of faffron. 
The following liquor you may make to mix wtth your fauces; 
beat an ounce of cochineal very fine, put in a pint of water in a 
fkillet, and a quarter of an ounce of roch alum; boil it till the 
goodnefs is our, ftrain it into a phial, with an ounce of fine 
iugar, and it will keep fix months. the Art of Cookery, 
'To make 'pretty almond puddings. 
TAKE a pound and a half of blanched almonds, beat them, 
fine with a little rofe-water, a pound of grated bread, a pound 
and a quarter of fine fugar, a quarter of an ounce of cinnamon, 
and a large nutmeg beat fine, half a pound of melted buttery 
mixed with the yolks of eggs, and four whites beat fine, a pint of 
fack, a pint and a half of cream, feme rofe or orange-flower- 
water ; boil the cream and tie a little bag of faffron, and dip in 
the cream to colour it. Firft beat your eggs very well, and mix 
with your batter; beat it up, then the fpice, then the almonds, 
then the rofe-water and wine by degrees, beating it all the time, 
then the fugar, and then the cream by degrees, keeping it flir- 
ting, and a quarter of a pound of vermicelia. Stir all together, 
have feme hog’s guts nice and clean, fill them only half full, and 
as you put in the ingredients here and there, put in a bit of ci- 
tron ; tie both ends of the gut tight, and boil them about a quar- 
ter of an hour. You may add currants for change. 
To make fried toajis. 
TAKE a penny loaf, cut it into flices a quarter of an Inch 
thick round ways, toaft them, and then cake a pint of cream 
and three eggs, half a pint of fade, fome nutmeg, and fweetened 
t.) your tafte. Steep the toafls in it for three or four hours, then 
have ready fome butter hot in a pan, put in the toafis and fry 
them brown, lay them in a difli, melt a little butter, and then 
mix what is left; if none, put in fome wine and fugar, and pour 
over them. They make a pretty plate or fide difli for flipper. 
To few a hr ace of carp. 
SCRAPE them very dean, then gut them, wafli them and 
the roes in a pint of good ilale beer, to preferve all the blood, 
and boil the carp with a little fait in the water. 
In the mean time (brain the beer, and put it into a fauce-pan, 
with a pint of red wine, two or three blades of mace, fome 
whole pepper, black and white, an onion Puck with cloves, 
half a nutmeg bruifcd, a bundle of (weet-herbs, a piece of le- 
mon-peel as big as a fix-pence, an anchovy, a little piece of 
horfe-raddifh. Let thefe boil together foftly tor a quarter of an 
hour, covered clofe; then drain it, and add to it half the hard 
row beat to pieces, two or three fpoonfuls of catchup, a quarter 
of a pound of frefh butter, and a fpoonful of mufhroom pickle, 
let it boil, and keep ftirring it till the fauce is thick and enough made Plain and Eafy. 
if it wants any fait, you mail put fome in : then take the reft of 
the roe, and beat it up with the yolk of an egg, fome nutmeg, 
and a little lemon-peel cut fmall, fry them in frefh butter in little 
cakes, and fome pieces of bread cut three-corner-ways and fried 
brown. When the carp are enough take them up, pour your 
fauce over them, lay the cakes round the difts, with borle-raddifh 
fcraped fine, and fryed parfley. The reft lay on the carp, and 
the bread flick about them,'and lay round them, then fliced le- 
mon notched, and laid round the difh, and two or three pieces 
on the carp. Send them to table hot. 
'Yhe boiling of carp at all tiroes is the beft way, they eat fatter 
and finer. The ftewing of them is no addition to the fauce, and 
only hardens the fifh and fpoils it. If you would have your fauce 
white, put in good fifti broth inftead of beer, and white wine in 
the room of red wine. Make your broth with any fort of frefti 
fifh you have, and feafon it as you do gravy. 
To fry carp. 
FIRST fcale and gut them, wafh them clean, lay them in 
a cloth to dry, then flour them, and fry them of a fine light 
brown, try fome toaft cut three-corner-ways, and the roes; 
when your fifh is done, lay them on a coarfe cloth to drain. 
Let your fauce he butter and anchovy, with the juice of lemon. 
Lay your carp in the difh, the roes on each fide, and garnifh 
with the fry’d toaft and lemon. 
To hake a carp. 
SCALE, wafh, and clean a brace of carp very well j take 
an earthen pan deep enough to lie cleverly in, butter the pan a 
little, lay in your carp ; feafon it with mace, cloves, nutmeg, and 
black and white pepper, a bundle of fweet-herbs, an onion, an 
anchovy, pour in a bottle of white wine, cover it-clofe and let 
them bake an hour in a hot oven, if large; if fmall, a lefs time 
will do them. When they are enough, carefully take them up 
and lay them in a difti; fet it over hot water to keep it hot, and 
cover it clofe, then pour all the liquor they were baked in into a 
fauce pan, let it boil a minute or two, then ftrain it, and add 
half a pound of butter rolled in flour. Let it boil, keep flirt ing 
it, fqueeze in the juice of half a lemon, and put in what fait 
you want ; pour the fauce over the fifh, lay the roes round, 
and garnilh with lemon. Obferve to fkim all the fat off th« 
Jliquor, The Art of Cookery, 
To fry tench. 
, SLIME your tenches, flit {ho fkin along t{j,e backs, and with 
the point of your knife raife it up from the bone, then cut the 
flan acrofs at the head and tail, then ftrip it off, and take out 
the bone; then take another tench, or a carp, and mince the 
fisfh fmalJ with muihyooms, chives, and parlley. Sealon them 
with fair, pepper, beaten mace, nutmeg and a few favoury hetbs 
minced fmall. Mingle these ail well together, then pound them 
m a mortar, with crumbs of bread, as much as two eggs, floated 
m cream, the yolks of three or four ega s, and a piece "of butter. 
YVhea ihefe have been well pounded, fluff the tenches with this 
farce: take clarified butter, put it into a pan, let it over the fire, 
and when it is hot flour your tenches, and.put them into the pan 
one by one, and fn .hern ffewn j ihon take them up, lay them 
in a coarfe cloth before the fire to keep hot. In the mean time 
pour all the greafe and fat out of the pan, put in a quarter of a 
pound of butter, fliake fome flour all over the pan,’keep ftirring 
with a fpoon till the butter is a little brown ; then pour in half a 
pint of white wine, flir it together, pour in half a pint of boiling 
water, an onion ftuck with cloves, a bundle of fweet-herbs, and 
a blade or two of mace. Cover them clofe, and let them flew as 
foftly as you can for a quarter of an hour ; then flrain off the lir 
quor} put it into the pan again, add two fpoonfuls of catchup, 
have ready an ounce of truffles or morels boiled in half a pint of 
water tender, pour in truffles, water and all, into the pan, a few 
mufhrooms, and either half a pint of oyfters, clean walked in 
their own liquor, and the liquor and all put into the pan, or fome 
crawfifh ; but ..then you muff put in the tails, and after clean 
picking them boil them in half a pint of water, then ftrain the 
liquor, and put info the faucet or fake fome fifli-melts, and tofs 
up in your fauce. All this is juft as you fancy. 
When ■ 04 find your fauce is very good, put your tench into 
the pan, make (hem quite hot, then lay them into your difh and 
pour the fauce over them. Garniflh with’lemon. 
Or you may, for change, put in half a .pint of flale beer in- 
Lead of water. You may drefs tench juft as you do carp. 
To roajl a cod’s head. 
WASH it very clean and {core it with a knife, flrew a little 
fait on it, and lay it in a ftew-pan before the fire, with fome- 
Lhing behind it that the fire may roaft it. All the water that made Plain and Eafy, 
comes from It the firft half hour throw away, then throw on it 
a little nutmeg, cloves, and mace beat fine, and fait; flour it and 
bade it with butter. When that has lain fome time, turn aiacl 
feafon it, and bade the other fide the fame; turn it often, then 
bade it with butter and crumbs of bread. If it is a large head, 
it will take four or five hours baking. Have ready fome melted 
butter with an anchovy, fome of the liver of the fifti boiled 
and bruifed fine; mix it well with the butter, and two yolks 
of eggs beat fine and mixed with the butter, then drain them, 
through a fieve, and put them into the fauce-pan again, with 
a few fhrimps, or pickled cockles, two fpoonfuls of red wine, 
and the juice of a lemon. Pour it into the pan the head was 
roafted in, and dir it all together, pour it into the fauce-pan, 
keep.it dirrlng, and let it boil; pour it into a bafon. Garnifh 
*he head with fried fifh, lemon, and fcraped horfe-raddifh*. if 
you have a large tin oven, it will do better. 
To hoil a cod's head, 
SET a fidi-kettle on the fire, with water enough to boil it, 
a good handful of fait, a pint of vinegar, a bundle of fvveet 
herbs, and a piece of horfe-raddifh ; Jet it boil a quarter of an 
hour, then put in the head, and when you are fure it is enough, 
lift up the fidi-plate with the fifli on it, fet it acrofs the kettle 
to drain, then lay it in your difh and lay the liver on one fide. 
Garnidi with lemon and horfe-raddifh fcraped; melt fome but- 
ter, with a little of the fifh-liquor, an anchovy, cyders, or 
fhrimps, or juft what you fancy. 
To Jlew cod. 
GUT your cod into dices an inch thick, lay them In the 
bottom of a large dew-pan ; feafon them with nutmeg, beaten 
pepper and fait, a bundle of fweet-herbs, and an onion, half a 
pint of white wine, and a quarter of a pint of water ; cover it 
dole, and let it fimmer foftly for five or fix minutes, then 
fqueeze in the juice of a lemon, put in a few oyders and the 
liquor drained, a piece of butter as big as an egg rolled in flour, 
and a blade or two of mace, cover it clofe and let it dew foftly, 
Shaking the pan often. When it is enough, take out the fweet- 
herbs and onion, and difh. it up j pour the fauce over if, and 
garnifh with lemon. Hhe Art of Cookery, 
To fricafey cod. 
GET the founds, blanch them, then make them very clean, 
sand cut them into little pieces. If they be dried founds, you 
muft firft boil them render. Get feme of the roes, blanch them 
and wa£h them clean, cut them into round pieces about an inch 
thick, with lome of the livers, an equal quantity of each, to 
make a handfome difh, and a piece of cod about one pound in 
the middle. Put them into a ftew-pan, feafon them with a little 
beaten mace, grated nutmeg and fait, a little bundle of fweet- 
herbs, an onion, and a quarter of a pint of Mi-broth or boiling 
water; cover them clofe, and let them flew a few minutes; then 
put in half a pint of red wine, a few o; fters with the liquor 
flrained, a piece of butter rolled in flour, fhake the pan round, 
and let them flew foftly till they are enough, take out the fweet- 
herbs and onion, and diih it up. Garnifii with lemon. Or you 
may do them white thus; inftead of red wine add white, and 
a quarter of a pint of cream. 
To hah a coeds head. 
BU FTER the pan you intend to bake it in, make your head 
very clean, lay it in the pan, put in a bundle of fweet-herbs, an 
onion (luck with cloves, three or four blades of mace, half a 
large fpoonful of black and yvhite pepper, a nutmeg bruifed, a 
quart of water, a little piece of lemon-peel, and a little piece of 
bjorfe-raddifii. Flour your head, grate a little nutmeg over it, 
Rick pieces of butter a!! over it, and throw rafpings all over 
that. Send it to the oven to bake ; when it is enough, take it 
cut of that difb, and lay it carefully into the difh you intend to 
ferve it up in. Set the difh over boiling water, and cover it with 
a cover to keep it hot. In the mean time be quick, pour all the 
liquor out of the difh it was baked in into a fauce-pan, fet it on 
the fire to boil three or four minutes, then drain it and put to 
it a gill of red wine, two fpoonfols of catchup, a pint of 
fhrimps, half a pint of oyfters, or models, liquor and all, but 
firft (train it, a fpoonful of mufhroom-pickle, a quarter of a 
pound of butter rolled in flour, ftir it all together till it is thick 
and boils; then pour it into the difh, have ready fome toaft cut 
three-corner-ways and fry’d crifp. Stick pieces about the head 
and mouth, and Jay the reft round the head. Garnifh with le- 
mon notched, feraped horfe-raddifh, and parfley crifped in a 
plate before the fire. Lay one Alice of lemon on the head, and 
ferve it up hot. Wade Plain and Eafy. 
cTo boil fljrimp, cod, falmon, whiting, cr haddock. 
FLOUR it, and have a quick clear fire, fet your gridiron 
|iigh, broil it of a fine brown, lay it in your dilb, and for fauce 
have good melted butter. Take a lobfler, bruife the body in 
the butter, cut the meat fmall, put all together into the melted 
butter, make it hot and pour it into your difh, or into bafons. 
Garnilh with horfe-raddilh and lemon. 
Or oyfier fauce made thus. 
TAKE half a pint of oyfters, put them into a fauce-pan with 
their own liquor, two or three blades of mace. Let them fun- 
nier till they are plump, then with a fork take out the oyfters, 
ftrain the liquor to them, put them into the fauce-pan again, 
with a gill of white wine hot,'a pound of butter rolled in a 
little flour; fhake the fauce-pan often, and when the butter is 
melted, give it a boil up. 
Muflel-fauce made thus is very good, only you muft put them 
into a ftew-pan, and cover them clofe ; firft open, and fearch 
that there be no crabs under the tongue. 
Or a fpoonful of walnut pickle in the butter makes the faucc 
good, or a fpoonful of either fort of catchup, or horfe-raddifh 
fauce. 
Melt your butter, fcrape a good deal of horfe-raddifh fine, put 
it into the melted butter, grate half a nutmeg, beat up the yolk 
of an egg with one fpoonful of cream, pour it into the butter, 
keep it ftirring till it boils, then pour it direflly into your bafon. 
STo drefs little fijh. 
AS to all forts of little fifh, fuch as fmelts, roch, &c. they 
fhould be fry’d dry and of a fine brown, and nothing but plain 
butter. Garnifh with lemon. 
And to boiled falmon the fame, only garnifh with lemon and 
horfe-raddifh. 
And with all boiled fifh, you fhould put a good deal of fait 
and horfe-raddifh in the water ; except mackrel, with which put 
fait and mint, parfley and fennel, which you muft chop to put 
into the butter; and fome love fcalded goofeberries with them. 
And be fure to boil your fifh well j but take great care they don’t 
break. ; 5 The Art cf Cookery9 
To 'broil mackrel. 
CLEAN them, cut off the heads, fplit them, feafon them with 
pepper and lak, flour them, and broil themofa fine light brown. 
Let your fauce be plain butter. 
To broil weavers. 
GU F them and wafh them clean, dry them in a clean cloth, 
flour them, then broil them, and have melted butter in a cup. 
They are fine fife, and cut as firm as a foal; butyournuft take 
care not to hurt yourfelf with the two (harp bones in the head. 
To boil a turbut. 
LAY it in a good deal of fait and water an hour or two, and 
if it is not quite Tweet, fhift your water five or fix times ; firfi: 
put a good deal of fait in the mouth and belly. 
In the mean time fet on your fife-kettle with clean water and 
fait, a little vinegar, and apiece of horfe-raddifh. When the 
water boils, lay the turbut on a fife-plate, put it into the ket- 
tle, let it be well boiled, but tike great care it is not too much 
done; when enough, rake off the fife kettle, fet it before the 
fire, then carefally lift up the fife-plate, and fet it acrofs the ket- 
tle to drain: in the maen time melt a good deal of frefe butter, 
and bruife in either the body of one or two Jobbers, and the 
meat cut final), then give it a boil, and pour it into bafons. T his 
is the beff fauce y but you‘may make what you pleafe. Lay the 
fife in the dife. Garnifli with feraped horfe-raddifh and lemon, 
and pour a few fpopnfuls of fauce over it. 
To hake a turbut. 
TAKE a (fife the of your turbut, rub butter all over 
it thick, throw a little fait, a little beaten pepper, and half a 
large nutmeg, Tome parfley minced fine and throw all over, pour 
in a pint of white wine, cut off the head and tail, lay the turbut 
in the dife, pour another pint of white wine all over, grate the 
other half of the nutmeg over it, and a little pepper, feme fait 
and chopped parfley. Lay a piece of butter here and there all 
over, and throw a lifee flour al} over, and then a good many 
crumbs of bread. Bake it, and be fure that it is of a fine brown j 
then lay it in yoilr dife, flir the fauce in your dife all together, 
pour it into a feake in a little flour, let it boil, then 
flir in a piece of butter and two fpoonfuls of catchup, let it boil 
and pour it into bafons. Garnife your (fife with lemon ; and you made Plain and Eafy. 
173 
snay aid what you fancy to the fauce, as fhrimps, anchovies, 
mufhrooms, &c. If a fmall turbut, half the wine will do ; it eats 
finely thus: lay it in a chfb, Ikim off all the fat, and 'pour the 
reft over it. Let it ftand till cold, and it is good with vinegar, 
and a fine difh to fet out a cold table. 
To drefs a jole of pickled falmon. 
LAY it in frefii water all night, then lay it in a fifh-plate, put 
it into a large ftew-pan, feafon it with a little whole pepper, 
a blade or two of mace in a coarfe muflin rag tied, a whole 
onion, a nutmeg bruifcd, a bundle of fweet-herbs and parftev, 
a little lemon-peel, put to it three large fpoonfuls of vinegar, a 
pint of white wine, and a quarter of a pound of frefh butter 
rolled in flour; cover it dole, and let it lirnmer over a flow fire 
for a quarter of an hour, then carefully take up your falmon, 
and lay it in your difh, fet it over hot water and cover it. In 
the mean time let your fauce boil till it is thick and good. Take 
out the fpice, onion and fweet herbs, and pout it over the fiftu 
Garniih with lemon. 
CUT frrfb falmon into thick pieces, flour them and broil 
them, lay them in your difh, and have plain melted butter in a 
eup. \ 
To hroil falmon. 
Baked falmen. 
TAKE a little piece cut into flices, about an inch thick, but- 
ter the difh that you would ferve it to table on, lay the dices 
in the difh, take off the fkin, make a force-meat thus: take 
the fiefh of an eel, the flefh of a falmon, an equal quantity, 
beat in a mortar, feafon it with beaten pepper, fait, nutmeg, 
two or three cloves, feme parfleyra few mifthrooms, and apiece* 
of butter, ten or a dozen coriander-feeds beat fine. Beat all 
together, boil the crumb of a halfpenny roll in milk, beat up four 
e.igs, it together till it is thick, let it cool and mix it well 
together with the reft ; then mix all together with four raw eggs; 
on every flice lay this force-meat ail over, pour a very little 
melted butter over them, and a few crumbs of bread, lay a cruft: 
round the edge of the difh, and flick oyfters round upon it. 
Bake it in an oven, and when it is of a very fine brown ferve 
it up; pour a little plain butter (with a little red wine in it) 
into the difh, and the juice of a lemon : or you may bake it in any difh, and when it is enough lay the dices into another difh. 
Pour the butter and wine into the difh it was baked in, give it a 
boil and pour it into the difh. Garnifh with lemon. This is a 
fine difh, Squeeze the juicoof a lemon in. 
The Art of Cookery, 
To broil mackrcl whole. 
CUT off their heads, gut them, wafli them clean, pull out 
the roe at the neck-end, boil it in a little water, then bruife ic 
with a fpoon, beat up the yolk of an egg, with a little nutmeg, 
a little lemon-peel cut fine, a little thyme, fome parfley boiled 
and chopped fine, a little pepper and fait, a few crumbs of 
bread : mix all well together, and fill the mackrel; flour it well, 
and broil it nicely. Let your fance be plain butter, with a little 
catchup or walnut-pickle. 
To broil herrings. 
SCALE them, girt them, cut off their heads, wafh them 
<sfcan, dry them in a doth, flour them and broil them, but with 
your knife juft notch them acrofs; take the heads and mafh 
them, boil them in final] beer or ale, with a little whole pepper 
and onion. Let it boil a,quarter of an hour, then ftrain it j 
thicken it with butter and flour, and a good deal of muftard. 
Lay the fifh in the difh, and pour the fauce into a bafon, br 
plain melted butter and muftard. 
Tofry herrings. 
CLEAN them as above, fry them in butter, have ready a 
good many onions peeled and cut thin. Fry them of a light 
brown with the herrings ; lay the herrings in your difh, and the 
onions round, butter and muftard in a cup. You itiuft do them 
with a quick fire. 
To drefs herring and cabbagel 
BOIL your cabbage tender, then put it into a fauce-p'an, and 
chop it with a fpoon ; put in a good piece of butter, let it flew, 
ftirring left it fhould burn. Take fome red herrings and fplit 
them open, and toaft them before the fife, till they are hot 
through. Lay the cabbage in a difh, and lay the herring on it, 
and fend it to table hot. 
Of pick your herring from the bones, and throw all over youf 
cabbage. Have ready a hot iron, and juft hold it over the her- 
ring to make it hot, and fend it away quick. Thade Plain and Eajy, 
rfo make water-fokey. 
TAKE Tome of the fmalleft plaice or flounders you can get* 
wafh them clean, cut the fins clofe, put them into a ftew-pan, 
put juft water enough to boil them in, a little fait, and a bunch 
of parfley ; when they are enough fend them to table in a foop- 
difh, with the liquor to keep them hot. Have parfley and but- 
ter in a cup. 
STo flew eels. 
SKIN, gut, and wafh them very clean in fix or elghf waters? 
to wafh away all the fand : then cut them in pieces, about as long 
as your finger, put juft water enough for fauce, put in a fmah 
onion ftuck with cloves, a little bundle of fweet-herbs, a blade 
or two of mace, and fome whole pepper in a thin muftin-rag. 
Cover it clofe, and let them fiew very foftly. 
Look at them now and then, put in a little piece of butter 
rolled in flour, and a little chopped parfley. When you find they 
are quite tender and well done, take out the onion, fpice, and 
fweet-herbs. Put in fait enough to feafon k. Then difh them 
up with the fauce. 
Jiew eels with broth. 
CLEANSE your eels as above, put them into a fauce-pan 
with a blade or two of mace and a cruft of bread. Put juft 
water enough to cover them clofe, and let them ftew very foftly; 
when they are enough, difh them up with the broth, and have 
a little plain melted butter in a cup to eat the eels with. The 
broth will be very good, and it is fit/or weakly and confumptive 
conftitutions. 
GUT it, cleanfe it, and make it very clean, then turn it round 
with the tail in the mouth, lay it in a little difti, cut toafts 
three-corner-ways, fill the middle with them, flour it and flick 
pieces of butter all over; then throw a little more flour, and fend 
it to the oven to bake ; or it will do better in a tin-oven before 
the fire, then you can bafte it as you will. When it is done lay 
it in your dilh, and have ready melted butter, with an anchovy 
difiolved in it, and a few oyfters or fin imps; and if there is any 
liquor in the difli it was baked in, add it to the fauce and put 
in jufl what you fancy. Pour your fauce into the difh, Garnift* 
T'o drefs a pike.  The Art of Cookery, 
it with toaft about the fifla, and lemon about the difh. You 
fhould have a pudding in the belly, made thus: take grated 
bread, two hard eggs chopped fine, half a nutmeg grated, a lit- 
tle lemon-peel cut fine, and either the roe or liver, or both, if 
any, chopped fine ; and if you have none, get either the piece of 
the liver of a cod, or the foe of any fifh, mix them all together 
with a raw egg and a gpod piece of butter. Roll it up, and put 
it into the fifh’s belly before you bake it. A haddock done this 
way cats very well. 
To broil haddocks when they are in high feafen. 
SCALE them, gut and wafti them clean, don’t rip open their 
bellies, but take the guts out with the gills, dry them in a clean 
cloth very well : if there be any roe or liver, take it out, but put 
it in again ; flour them well, and haye a clear good fire. Let 
your gridiron be hot and clean, lay them on, turn them quick 
two or three times for fear of flicking; then let one fide be enough, 
and turn the other fide. When that is done, lay them in a difh, 
and have plain butter in a cup. 
They eat finely faked a day or two before you drefs them, and 
hung up to dry, or boiled with egg-fauce. Newcaftle is a famous 
place for faked haddocks. They come in barrels, and keep a 
great while. 
To broil codfounds. 
YOU mud firft lay them in hot water a few minutes; take 
them out and rub them well with fait, to take off the fkin and 
black dirt, then they will look white, then put them in water 
and give them a boil. Take them out and flour them well, pep- 
per and fak them, and broil them. When they are enough, lay 
them in your difh, and pour melted butter and muflard into the 
difh. Broil them whole. 
CLEAN them very well, as above, then cut them into little 
pretty pieces, boi! them tender in milk and water, then throw 
them into a cullender to drain, pour them into a clean fauce-pan, 
feafon them with a little beaten mace and grated nutmeg, and a 
very little fait; pour to them juft cream enough for fauce and a 
good piece of butter rolled in flour, keep fhaking your fauce-pan 
round all thetime? till it is thick enough j then difh it up, and 
garnifli with lemon. 
To fricafey cod-founds. made Plain and Eafy„ 
To drefs falmon au court-bouillon, 
AFTER having waffled and made your falmon very clean, 
fcore the fide pretty deep, that it may taP;e the feafoning, take 
a quarter of an ounce of mace, a quarter of an ounce of cloves, 
a nutmeg, dry them and beat them fine, a quarter of an ounce 
of black pepper beat fine, and an ounce of fait. Lay the falmon 
in a napkin, feafon it well with this fpice, cut feme lemon- 
peel fine, and parfley, throw all over, and in the notches put 
about a pound of frefh butter rolled in flour, roll it Up tight in 
the napkin, and bind it about with packthread. put fjn a 
fifh-kettle, juft big enough to hold it, pour in a quart of white 
wine, a quart of vinegar, and as much water as will juft boil it. 
Set it over a quick fire, cover it clofe; when it is enough, 
which you muft judge by the bignefs of your falmon, fet it over 
a ftove to ftew till you are ready. Then have a clean napkin 
folded in the difh it is to lay in, turn it out of the napkin it was 
boiled in on the other napkin. Garnlffl the difh with a good 
deal of parfley crifped before the fire. 
For fauce have nothing but plain butter in a cup, or borfe- 
raddifh and vinegar. Serve it up for a firft courfe. 
To drefs falmon a la hraifs. 
TAKE a fine large piece of falmon, or a large falmon-tront* 
make a pudding thus; take a large eel, make it dean, flic it 
open, take out the bone, and take all the meat clean from the 
bone, chop it fine, with two anchovies, a little lemon-peel cut 
fine, a little pepper, and a grated nutmeg with parfky chopped, 
and a very little bit of thyme, a few crumbs of bread, the yolk 
of an hard egg chopped fine; roll it up in a piece of butter,- and 
put it into the belly of the fifh, few it up. Jay it in an oval ftew- 
pan, or little kettle that will juft hold it, take half a pound of 
frefh butter, put it into a fauce-pan, when it is melted fbake in 
a handful of flour, ftir it till it is a little brown, then pour to it 
a pint of fifh-broth, ftir it together, pour it to the fifh, with a 
bottle of white-wine. Seafon it with fait to your palate, pet 
feme mace, cloves, and whole pepper into a cua’rfe nuifim rag, 
tie it, put to the fifh an onion, and a little bundle of fweet 
herbs. Cover it dofe, and let it flew very for !y over a flow fire, 
pat in foir.e frefh mufhrooms, or pickled or.es cutfmall, an ounce 
of truffles and morels cut final 1; let them all flew together; when 
it is enough, take up your falmon carefully, lay it. m yourdifh. and pour the fauce all over. Garnifti with fcraped horfe-raddifh 
and lemon notched, ferve it up hot. 1 his is a fins difb for a 
firft courfe. 
The Art of Cookery, 
CUT your falmon into little pieces, fuch as will lay rolled 
in half-(heels of paper. Seafon it with pepper, fait, and nut- 
meg; butter the infide of the paper well, fold the paper fo as 
nothing can come out, then lay them on a tin-plate to be baked, 
pour a little melted butter over the papers, and then crumbs of 
bread all over them. Do not let your oven be too hot, for fear 
of burning the paper. A tin Oven before the fire docs beft. 
When you think they are enough, ferve them up juit as they 
are. There will be fauce enough in the papers. 
Salmon in cafes. 
‘Co drefs flat fifh. 
IN drefling all forts of flat-fifli, take great care in the boiling 
of them ; be fare to have them enough, but do not let them be 
broke; mind to put a good deal of fait in, and horfe-raddifh in 
the water, let your fifh be well drained, and mind to cut the fins 
off. When you fry them, let them be well drained in a doth, 
and floured, and fry them of a fine light brown, either in oil or 
butter. If there be any water in your difti with the boiled fifh, 
take it out with a fpunge. As to your fried fifh, a coarfe cloth is 
the beft thing to drain it on. 
Co drefs fait fifh. 
OLD ling, which is the beft fort of falt-fifb, lay it in water 
twdvp hours, then lay it twelve hours on a board, and then 
twelve more in water. When you boil it put it into the water 
cold: if it is good, it will take about fifteen minutes boiling 
foftly. Boil parfnips very tender, fcrape them, and put them 
into a fauce-pan, put to them fome milk, ftir them till thick, 
then ftir in a good piece of butter, and a little fait; when they 
are enough lay them in a plate, the fifh by itfelf dry, and butter 
and hard eggs chopped in a bafon. 
As to water-cod, that need only be boiled and well fkimmed. 
Scotch haddocks you muff lay in water all night. You may 
boil or broil them. If you broil, you muft fpht them in two. 
You may garniih your difbes with hard eggs and parfnips. made Plain and Eajy* 
To drefs lampreys. 
THE bed of this fort of filh are taken in the river Severn ; 
and, when they are in feafon, the fifhmongers and others in 
London have them from Glocefter. But if you are where they 
are to be had frefli, you may drefs them as you pleafe. 
To fry lampreys. 
BLEED them and fave the blood, then wafh them in hot 
water to take off the flime, and cut them to pieces. Fry them in 
a little frefli butter not quite enough, pour out the fat, put in 
a little white wine, give the pan a (hake round, feafon it with 
whole pepper, nutmeg, fait, fweet-herbs and a bay-leaf, put ia 
a few capers, a good piece of butter rolled in fiour, and the 
blood; give the pan a (hake round often, and cover them clofe. 
When you think they are enough take them out, drain the fauce, 
then give them a boll quick, fqueeze in a little lemon and pour 
over the fi(h. Garnifti with lemon, and drefs them juft wl}*t 
way you fancy. 
'pitchcock eels. 
YOU muft fplit a large eel down the back, and joint the 
bones, cut it in two or three pieces, melt a little butter, put in 
a little vinegar and fait, let your eel lay in two or three minutes • 
then take the pieces up one by one, turn them round with a 
little finefkewer, roll them in crumbs of bread, and broil them 
of a fine brown. Let your fauce be plain butter, with the juice 
of lemon. 
To fry eels. 
MAKE them very clean, cut them into pieces, feafon them 
with pepper and fait, flour them and fry them in butter. Lee 
your fauce be plain butter melted, with the juice of lemon. Be 
fure they be well drained from the fat before you lay them in the 
difh. 
TAKE a large eel, (kin it and make it clean. Open the 
belly* cut it in four pieces, take the tail-end, ftrip off the 
beat it in a mortar, feafon it with a little beaten mace, a little 
grated nutmeg, pepper, and fait, a little parfley and thyme, 
a little lemon-peel, an equal quantity of crumbs of bread, roll 
it in a little piece of butter j then mix it again with the volk of 
To hr oil eels.  The Jrt of Cookery, 
an egg, roll it up again, and fill the three pieces of belly with if. 
Cut the (kin of the eel, wrap the pieces in, and few up the (kin. 
Broil them well, have butter and an anchovy for fauce, with the 
juice of lemon. 
To farce eels with white fauce. 
SKIN and dean your eel well, pick off all the flefh clean 
from the bone, which you muff leave whole to the head. Take 
the flefli, cut it fmall and beat it in a mortar; then take half the 
quantity of crumbs of bread, beat it with the fifli, feafon it with 
nutmeg and beaten pepper, an anchovy, a good deal of parfley 
chopped fine, a few truffles boiled tender in a very little water, 
chop them fine*, put them into the mortar with the liquor and 
a few muffirooms: beat it well together, mix in a little cream* 
then take it out and mix it well together in your hand, lay it 
round the bone in the fhape of the eel, lay it on a buttered pan. 
drudge it well with fine crumbs of bread, and bake it. When 
ft is done, lay it carefully in your difh, have ready half a pint of 
cream, a quarter of a pound of frefh butter, ftir it one way till 
it is thick, pour it over your eels, and garnifh with lemon. 
To drefs eels with hr own fauce. 
SKIN and clean a large eel very well, cut it in pieces, put it 
into a fauce-pan or ftew-pan, put to it a quarter of a pint of wa- 
ter, a bundle of fweet-herbs, an onion, fome whole pepper, a 
blade of mace and a little fait. Cover it clofe, and when it be- 
gins to fimmer, put in a gill of red wine, a fpoonful of mufih- 
room-pickle, a piece of butter as big as a wralnut rolled in flour: 
cover it clofe, and let it flew till it is enough, which you will 
know by the cel being very tender. Take up your cel, lay it 
in a difh, (train your fauce, give it a boil quick, and pour it over 
your fifh. You muff make fauce according to the largenefs of 
your eel, more or lefs. Garnifb with lemon. 
To roafi a piece of frefh jlurgeon. 
GET a piece of freflh fturgeon, of about eight or ten pounds, 
let it lay in water and fait fix or eight hours, with its fcales 
on; then fallen it on the fpit, and bade it well with butter for 
a quarter of an hour, then with a little flour, then grate a nut- 
meg all over it, a little mace and pepper beaten fine, and fait 
thrown over it, and a few fweet-herbs dried and powdered fine, 
and then crumbs of bread ; then keep batting a little, and drudging made Plain and Eafy. 
181 
with crumbs of bread, and with what falls from it till it is enough. 
Xn the mean time prepare this fauce: take a pint of water, an 
anchovy, a little piece of lemon-peel, an onion, a bundle of 
fweet herbs, mace, cloVes, whole pepper, black and white, a 
little piece of horfe-raddith; cover it dofe, let it boil a quarter of 
an hour, then ftrain it, put it into the fauce-pan again, pour in 
a pint of white wine, about a dozen oyfters and the liquor, two 
fpoonfuls of catchup, two of walnut-pickie, the infide of a crab 
bruifed fine, or lobfter, fhrimps or prawns, a good piece of butter 
rolled in flour, a fpoonful of mufhroom-pickie, or juice of lemon. 
Boil it all together; when your fifh is enough, lay it in your 
difti, and pour the fauce over it. Garnifh with fried toafls 
and lemon. 
To roafl a fillet or collar offt urge on. 
TAKE a piece of frefh fturgeon, fcale it, gut it, take out the 
bones and cut in lengths about feven or eight inches ; then pro- 
vide fome fhrimps and oyfters chopped final], an equal quantity 
of crumbs of bread, and a little lemon-pee! graced, fome nutmeg, 
a little beaten mace, a little pepper and chopped parfley, a few 
fweet-herbs, an anchovy, mix it together. When it is done, 
butter one fide of your fifh, and ftrew fome of your mixture upon 
jt; then begin to roll it up as clofe as poffible, and when the 
firft piece is rolled up, roll upon that another, prepared in the 
fame manner, and bind it round with a narrow fillet, leaving as 
much of the fifh apparent as may be ; but you muff mind that 
the roll muft not be above four inches and a half thick, for e!!e 
one part will be done before the infide is warm; therefore we 
often parboil the infide roll before we roll it. When it is enough, 
lay it in your difh, and prepare fauce as above. Garnifh with 
lemon. 
CLEAN your fturgeon, and prepare as much liquor as wH 
juft boil it. To two quarts of water a pint of vinegar, a ftic k 
of horfe-raddifh, two or three bits of lemon-peel, fome 
pepper, a bay-leaf, and a fmall handful of fait. Boil your nih 
in this, and ferye it with the following fauce : melt a pound 
of butter, difiblve an anchovy in it, put in a blade or two of 
mace, bruife the body of a crab in the butter, a few Ihrimps 
or craw-fifti, a little catchup, a little lemon-juice ; give it a boil, 
drain your Mi well and lay it in your difh. Garnifh with fried 
oyfters, fiiced lemon,, and fcraped honVraddifh j pour your 
To toil fur? eon. The Art of Cookery, 
fauce into boats or bafons. So you may fry it, ragoo It, or 
bake it. 
To crimp cod the Dutch way. 
TAKE a gallon of pump water, a pound of fait, then boil it 
half an hour, fkim it well, cut your cod into flices, and when 
the fait and water has boiled half an hour, put in your flices. 
Two minutes is enough to boil them. Take them out, lay 
them on a fieve to drain, then flour them and broil them. Make 
what fauce you pleafe. 
To crimp [cate. 
IT mud be cut into long flips crofs- ways, about an Inch broad. 
Boil water and fait as above, then throw in your fcate. Let your 
water boil quick, and about three minutes will boil it. Drain it, 
and fend it to table hot, with butter and muftard in one cup, and 
butter and anchovy in the other. 
To fricafey fcate, or thornback, white. 
CUT the meat clean from the bone, fins, &c. and make it 
very clean. Cut it into little pieces, about an inch broad and 
two inches long, lay it in your ftew-pan. To a pound of the 
flefh put a quarter of a pint of water, a little beaten mace, and 
grated nutmeg, a little bundle of fweet herbs, and a little fait; 
cover it, and let it boll three minutes. Take out the fweet- 
herbs, put in a quarter of a pint of good cream, a piece of but- 
ter as big as a walnut rolled in flour, a glafs of white wine, keep 
{baking the pan all the while one way, till it is thick and fmooth; 
then difh it up, and garnifh with lemon, 
To fricafey it brown. 
TAKE your difh as above, flour it and fry it of a fine brown, 
in frefh butter; then take it up, lay it before the fire to keep 
warm, pour the fat out of the pan, (hake in a little flour, and 
with a fpoon ftir in a piece of butter as big as an egg; ftir it 
round till it is well mixed in the pan, then pour in a quarter 
of a pint of water, ftir it round, fhake in a very little beaten pep- 
per, a little beaten mace, put in an onion, and a little bundle of 
Tweet-herbs, an anchovy, (hake it round and let it boil; then pour 
in a quarter of a pint of red wine, a fpoonful of catchup, a 
little juice of lemon, ftir it all together, and let it boil. When made Plain and Eajy, 
183 
it is enough, take out the fweet-herbs and onion, and put in the 
fi(h to heat. Then dilh it up, and garnifh with lemon. 
SKIN, wafli, and gut your foals very clean, cut off their heads, 
dry them in a cloth, then with your knife very carefully cut the 
flefh from the bones and fins on both Tides. Cut the fiefh 
long-ways, and then acrofs, fo that each foal will be in eight 
pieces : take the heads and bones, then put them into a fauce-paa 
with a pint of water, a bundle of fweet-herbs, an onion, a little 
whole pepper, two or three blades of mace, a little fait, a very 
little piece of lemon-peel, and a little cruft of bread. Cover it 
clofe, let it boil till half is wafted, then (train it through a fine 
fieve, put it into a ftew-pan, put in the foals and half a pint of 
white wine, a little parfley chopped fine, a few mufhrooms cut 
fmall, a piece of butter as big as an hen’s egg roiled in flour, 
grate in a little nutmeg, fet all together on the fire, but keep 
(baking the pan all the while till the fifh is enough. Then difti 
it up, and garnifti with lemon. 
To fricafey foals white. 
To fricafey foals brown. 
CLEANSE and cut your foals, boil the water as In the fore- 
going receipt, flour your fifh, and fry them in frefli butter of 
a fine light brown. Take the fiefh of a fmall foal, beat it in 
a mortar, with a piece of bread as big as an hen’s egg foaked in 
cream, the yolks of two hard eggs, and a little melted butter, a 
little bit of thyme, a little parfley, an anchovy, feafon it with 
nutmeg, mix all together with the yolk of a raw egg and with 
a little flour, roll it up into little balls and fry them, but not 
too much. Then lay your fifh and balls before the fire, pour 
out all the fat of the pan, pour in the liquor which is boiled 
with the fpice and herbs, ftir it round in the pan, then put in 
half a pint of red wine, a few truffles and morels, a few mufh- 
rooms, a fpoonful of catchup, and the juice of half a fmall le- 
mon. Stir it all together and let it hoi), then ftir in a piece of 
butter rolled in flour j ftir it round, when your fauce is of a fine 
thicknefs, put in your fi(h and balls, and when it is hot di(h it 
up, put in the balls and pour your fauce over it. 
lemon. In the fame manner drefs a fmall turbot, 01 any flat 
m. 184 
fhe Art of Cookery, 
To boil foals. 
TAKE a pair of foals,'make them clean, lay them in vinegar, 
fait and water two hours; then dry them in a doth; put them' 
into a flew-pan, put to them a pint of white wine, a bundle of 
fweet-herbs, an onion ftuck with fix cloves, fome whole pepper, 
and a little fait; cover them, and let them boil. When they arc 
enough, take them up, lay them in your difh, ftrain the liquor, 
and thicken it up with butter and flour. Pour the fauce over, 
and garnifh with fcraped horfe raddifh and lemon. In this man- 
ner drefs a little turbut. It is a genteel difli for fupper. You 
add prawns or fbrimps, or muffeis to the fauce. 
To make a collar of fifh in ragoo, to look like a hreafi of 
veal collared. 
TAKE a large eel, fkin it, wafh it clean, and parboil it, pick 
off the fiefh, and beat it in a mortar ; feafon it with beaten mace, 
nutmeg, pepper, fait, a few fweet-herbs, parfley, and a little 
lemon-peel chopped fmall; beat all well together with an equal 
quantity of crumbs of bread; mix it well together, then take a 
turbut, foals, fcate, or thornback, or any flat fifh that will roll 
cleverly. Lay the flat fifh on the drefler, take away all the bones 
and fins, and cover your fifh with the farce; then roll it up as 
tight as you can, and open the fkin of your eel, and bind the 
collar with it nicely, fo that it may be flat top and bottom, to 
Hand well in the difh; then butter an earthen difh, and fet it in 
upright; flour it all over, and flick a piece of butter on the top 
and round the edges, fo that it may run down on the fifh ; and 
let it he well baked, but take great care it is not broke. Let 
there be a quarter of a pint of water in the difh. 
In the mean time take the water the eel was boiled in, and all 
the bones of the fifli. Set them on to boil, feafon them with 
mace, doves, black and white pepper, fweet herbs, and onion. 
Cover it clofe, and let it boil till there is about a quarter of a 
pint; then flrain it, add to it a few truffles and morels, a few 
mufhrooms, two fpoonfuls of catchup, a gill of red wine, a 
piece of butter as big as a large walnut rolled in flour. Stir all 
together, feafon wall fait to your palate, fave feme of the farce 
you make of the eel and mix with the yolk of an egg, and roll 
them up in little balls with flour, and fry them of a light brown. 
"When your fifli is enough, lay it in your difh, fkim all the fat 
off the pan, and pour the gravy to your fauce. Let it all boil made Plain and Eajy. 
together till it is thick; then pour it over the roll, and put in 
your balls, Garnifh with lemon. 
This docs belt in a tin oven before the fire, becaufe then you 
can bafte it as you pleafe. This is a fine bottom difh. 
Po butter crabs or lohjiers. 
TAKE two crabs, or lobfters, being boiled, and cold, take 
all the meat out of the fheils and bodies, mince it fmall, and 
put it all together into a fauce-pan; add to it a glafs of white 
wine, two fpoonfuls of vinegar, a nutmeg grated, then let it 
boil up till it is thorough hot. Then have ready half pound 
of frefh butter, melted with an anchovy, and the yolks of two 
eggs beat up and mixed with the butter; then mix crab and 
butter all together, (baking the fauce-pan conftantiy round till 
it is quite hot. Then have ready the great (hell, either of the 
crab, or lobfter; lay it in the middle of your difh, pour fome 
into the (hell, and the reft in little faucers round the (hell, 
(licking three-corner toafis between the faucers, and round the 
(hell. This is a fine fide difh at a fecond courfe. 
To butter lobfters another way. 
PARBOIL your lobfters, then break the fibells, pick out all 
the meat, cut it fmall, take the meat out of the body, mix it 
fine with a fpoon in a little white wine: for example, a fmall 
lobfter, one fpoonfu! of wine, put it into a Luce-pan with the 
meat of the lobfter, four fpoonfuls of white wine, a, blade of 
mace, a little beaten pepper and fait. Let it ftew all together 
a few minutes, then ftir iq a piece of butter, (hake your fauce- 
pan round till your butter is melted, pur in a fpoonfu! of vine- 
gar, and ftrew in as many crumbs of bread as will make it 
thick enough. When it is hot, pour it into your plate, and gar- 
nifh with the chine of a lobfter cut in four, peppered, faked, 
and broiled. This makes a pretty plate, or a fine difh, with 
two or three lobfters. You may add one tea-fpoonful of fine 
fugar to your fauce. 
BOIL your lobfters, then lay them before the fire, and bafie 
them with butter, till they have a fine froth. Difh them up with 
plain melted butter in a cup. This is as good a way to the full 
as roafting them, and not half the trouble. 
Po roajl lohjiers. The Art of Cookery, 
TAKE three lobfters, boil the largeft as above, and froth it 
before the fire. Take the other two boiled, and butter them as 
in the foregoing receipt. Take the two body-fhells, heat them 
hot, and fill them with the buttered meat. Lay the lame ]ob_ 
fter in the middle, and the two fhells on each fide; and the two 
great claws of the middle lobfier at each end ; and the four 
pieces of chines of the two lobfters broiled, and laid on each 
end. This, if nicely done, makes a pretty difh. 
To make a fine difh of lobjlsrs. 
To drefs a crab. 
HAVING taken out the meat, and cleanfed it from the fkin, 
put it into a ftew-pan, with half a pint of white wine, a little 
nutmeg, pepper, and fait over a flow fire. I brow in a few 
crumbs of bread, beat up one yolk of an egg with one fpoonful 
of vinegar, throw it in, then (hake the fauce-pan round a mi- 
nute, and ferve it up on a plate. 
To flew prawns, Jhrimps, or craw-fifh. 
PICK out the tails, lay them by, about two quart?, take the 
bodies, give them a bruife, and put them into a pint of white 
wine, with a blade of mace. Let them ftew a quarter of an 
hour, fiir them together, and ftrain them; then wafh out the 
fauce-pan, put to it the ftrained liquor and tails: grate a fmall 
nutmeg in, add a little fait, and a quarter of a pound of butter 
rolled in flour: fliake it all together, cut a pretty thin toaft 
round a quarter of a peck loaf, toaft it brown on both (ides, cut 
into fix pieces, lay it clofe together in the bottom of your difh, 
and pour your fifh and fauce over it. Send it to table hot. If 
it be craw-fifh, or prawns, garnifh your difh with fome of the 
biggeft claws laid thick round. Water will do in the room of 
wine, only add a fpoonful of vinegar. 
To make fcollops of oyfiers. 
PUT your oyfiers into fcollop fhells for that purpofe, fet them 
on your gridiron over a good clear fire, let them ftew till you 
think your oyfters are enough, then have ready fome crumbs 
of bread rubbed in a clean napkin, fill your (hells, and fet them 
before a good fire, and bafte them well with butter. Let them 
be of a fine brown, keeping them turning, to be brown all over 
alike j but a tin oven does them heft before the fire. They eat made Plain and Eajy. 
much the beft done this way, though mofl people flew the oyfters 
firfl: in a fauce-pan, with a blade of mace, thickened with a 
piece of butter, and fill the (hells, and then cover them with 
crumbs and brown them with a hot iron : but the bread has not 
the fine tafte of the former. 
To flew muftis. 
WASH them very clean from the fand in two or three waters, 
put them into a ftew-pan, cover them clofe, and Jet them (lew 
till all the (hells are opened ; then take them out one by one, 
pick them out of the (hells, and look under the tongue to fee if 
there be a crab; if there is, yon muft throw away the muffel- 
fome will only pick out the crab, and eat the muflel. When you 
have picked them all clean, put them into a fauce-pan; to a quart 
of muffels put half a pint of the liquor drained through a fieve, 
put in a blade or two of mace, a piece of butter as big as a large 
walhut rolled in flour; let them flew, toaft fome bread brown, 
and lay them round the di(h, cut three corner-ways; pour in the 
mulfels, and fend them to table hot. 
Another way to Jiew muftis. 
CLEAN and (lew your muflels as in the foregoing receipt, 
only to a quart of muflels put in a pint of liquor and a quarter 
of a pound of butter rolled in a very little flour. When they are 
enough, have fome crumbs of bread ready, and cover the bot- 
tom of your di(h thick, grate half a nutmeg over them, and 
pour the muflels and fauce all over the crumbs, aud fend them 
to table. 
A third way to drefs muffels. 
STEW them as above, and lay them in your di(h; drew 
your crumbs of bread thick all over them, then fet them before 
a good fire, turning the di(h round and round, that they may be 
brown all alike. Keep hading them with butter, that the crumbs 
may be crifp, and it will make a pretty fide-di(h. You may do 
cockles the fame way. 
To flew fcollops. 
BOIL them very well in fait and water, take them out and 
ftew them in a little of the liquor, a little white wine, a little 
vinegar, two or three blades of mace, two or three cloves, a The Art of Cookery, 
piece of butter rolled in flour, and the juice of a Seville orange. 
Stew them well and dilb them up. 
TAKE a quart of the largeft oyfters you can get, open them* 
|ave the liquor* and ftrain it through a fine fieve; waft your 
oyfters in warm water; make a batter thus: take two yolks of 
eggs, beat them well, grate in half a nutmeg, cut a little le- 
mon peel fmall, a good deal of parfley, a fpoonful of the juice 
of fpinach, two fpoonfuls of cream or milk, beat it up with 
flour to a thick batter, have ready fame butter in a ftew-pan, 
dip your oyfters one by one into the batter, and have ready 
crumbs of bread, then roll them in it, and fry them quick and 
brown ; fome with the crumbs of bread, and fome without. Take 
them out of the pan, and fet them before the fire, then have 
ready a quart of chefnuts {helled and fkmned, fry tnem in the 
butter; when they are enough take them up, pour the fat out of 
the pan, {hake a little flour all over the pan, and rub a piece of 
butter as big as a hen's egg all over the pan with your fpoon, 
till it is melted and thick; then put in the oyfter-liquor, three 
or four blades of mace, ftir it round, put in a few piftacho nuts 
{helled, let them boil, then put in the chefnuts, and half a pint 
of white wine, have ready the yolks of two eggs beat up with 
four fpoonfuls of cream; ftir all well together, when it is thick 
and fine, lay the oyfters in the difti, and pour the ragoo over 
them. Garnifli with chefnuts and lemon. 
You may ragoo muftels the fame way. You may leave out the 
piftacho-nuts, if you don’t like them ; but they give the fance a 
line flavour. 
To ragoo oyfters. 
To ragoo endive. 
TAKE fome fine white endive, three heads, lay them in fait 
and water two or three hours, take a hundred of afparagus, cut 
off the green heads, chop the reft as far as is tender fmall, lay 
it in fait and water, take a bunch of celery, wafli it and ferape 
it clean, cut it in pieces about three inches long, put it into a 
fauce~pan, with a pint of water, three or four blades of mace, 
fome whole pepper tied in a rag, let it ftew till it is quite ten- 
der; then put in the afparagus, {bake the fauce-pan, let itftm- 
mer till the grafs is enough. Take the endive out of the water, 
drain it, leave'one large head whole, the other leaf by leaf, put 
it into a {lew-pan, put to it a pint of white wine; cover the 
pan clofe, let it boil till the endive is juft enough, then put in a made Plain and Eafy. 
quarter of a pound of butter rolled in flour, cover it clofe, fhak- 
ing the pan when the endive is enough. Take it up, lay the 
whole head in the middle, and with a fpoon take out the celery 
and grafs and lay round, the other part of the endive over that: 
then pour the liquor out of the faucepan into the ftewpan, ftir 
it together, feafon it with fait, and have ready the yolks of two 
eggs, beat up with a quarter of a pint of cream, and half a nut- 
meg grated in. Mix this with the fauce, keep it flirring all one 
way till it is thick ; then pour it over your ragoo, and fend it to 
table hot. 
To ragoo French leans. 
TAKE a few beans, boil them tender, then take your ftew- 
pan, put in a piece of butter, when it is melted (hake in fome 
flour, and peel a large onion, flice it and fry it brown in that but- 
ter ; then put in the beans, {hake in a little pepper and a little 
fait, grate a little nutmeg in, have ready the yolk of an egg and 
fome cream; ftir them altogether for a minute or two, and diilj 
them up. 
To make good brown gravy. 
TAKE half a pint of fmall beer, or ale that is not bitter, and 
half a pint of water, an onion cut fmall, a little bit of lemon- 
peel cut fmall, three cloves, a blade of mace, fome whole pep® 
per, a fpoonful of muftiroom-pickle, a fpoonfu! of walnut-pic- 
kle, a fpoonfu! of catchup and an anchovy; firft put a piece of 
butter into a fauce-pan, as big as an hen’s egg ; when it is melted 
fhake in a little flour, and let it be a little brown ; then by degrees 
ftir in the above ingredients, and let it boil a quarter of an hour, 
then ftrain ir, and it is fit for fifh or roots. 
To fricafey Jhirreis. 
WASH the roots very well, and boil them till they are ten- 
der ; then the {kin of the roots rauft be taken off, cut in flices, 
and have ready a little cream, a piece of butter rolled in flour, 
the yolk of an egg beat, a little nutmeg grated, two or three 
fpoonfuls of white wine, a very little fait, and ft;r all together. 
Your roots being in the difh, pour the fauce over them. It is a 
pretty fide-difh. So likewife you may drds root of falflfy and 
icorzonera, ' ' ♦ The Art of Cookery, 
YOU muft cut them about ten inches, and firing them % 
then tie them in bundles like afparagus, or cut them in final! 
dice; boil them like peas, tofs them up with pepper, fait, and 
melted butter. 
Char doom fried and buttered. 
Chardoons a la framage. 
AFTER they are ftringed, cut them an inch long, ftew them 
in a little red wine till they are tender; feafon with pepper and 
fait, and thicken it with a piece of butter rolled in flour; then 
pour them into your difii, fqueeze the juice of orange over it, 
then fcrape Chefhire cheefe all over them, then brown it with 
a cheefe-iron, and ferve it up quick and hot. 
To make a Scotch rabbit. 
TOAST a piece of bread very nicely on both Tides, butter it, 
cut a dice of cheefe about as big as the bread, toaft it on both 
Tides, and lay it on the bread. 
To make a Welch rabbit. 
TOAST the bread on both Tides, then toaft the cheefe on one 
fide, lay it on the toaft, and with a hot iron brown the other Tide. 
You may rub it over with muftard. 
TOAST a flice of bread brown on both ftdes, then lay it In 
a plate before the fire, pour a glafs of red wine over it, and 
let it foak the wine up ; then cut fome cheefe very thin, and lay 
it very thick over the bread, and put it in a tin oven before the 
fire, and it will be toafted and browned prefently. Serve it away 
hot. 
T0 make an Englifh rabbit. 
Or do it thus. 
TOAST the bread and foak it in the wine, fet it before the 
fire, cut your cheefe in very thin flices, rub butter over the bot- 
tom of a plate, lay the cheefe on, pour in two or three fpoon- 
luls of white wine, cover it with another plate, fet it over a chaf- 
fing-diih of hot coals for two or three minutes, then ftir it till it 
is done and well mixed. You may ftir in a little muftard ; when 
it is enough lay it on the bread, juft brown it with a hot ftiovel. 
Serve it away hot. made Plain and Eajy, 
Sorrel with eggs. 
FIRST your forrel muff be quite boiled and well drained, 
then poach three eggs foft and three hard, butter your forrel well, 
fry fome three-corner toafts brown, lay the forrel in the difh, lay 
the foft eggs on it, and the hard between ; flick the toaft in and 
about it. Garnifh with quartered orange. 
A fricafey of artichoke-bottoms. 
TAKE them either dried or pickled; if dried, you milft ]ay 
them in warm water for three or four hours, drifting the water 
two or three times; then have ready a little cream, and a piece 
of frelh butter, ftirred together one way over the fire till it is 
melted, then put in the artichokes, and when they are hot did* 
them up. 
fo fry artichokes. 
FIRST blanch them in water, then flour them, fry them in 
frelh butter, lay them in your difh and pour melted butter over 
them. Or you may put a little red wine into the butter, and 
Utafon with nutmeg, pepper, and fait. 
A while fricafey of mufhrooms. 
TAKE a quart of frefh mufhrooms, make them clean, put 
them into a faucepan, with three fpoonfuls of water and three 
of milk, and a very little fait, fet them on a quick fire and Jet 
them boil up three times; then take them off, grate in a little 
nutmeg, put in a little beaten mace, half a pint of thick cream, 
a piece of batter rolled well in flour, put it ail together into the 
faucepan, and mufhrooms all together, fhake the faucepan well 
all the time. When it is fine and thick, difh them up; be care- 
ful they do not curdle. You may flir the faucepan carefully 
with a fpoon all the time. 
Pc make butter d loaves. 
BEAT up the yolks of twelve eggs, with half the whites, and 
a quarter of a pint of yeafl, flrain them into a difh, feafon with 
fait and beaten ginger, then make it into a high paflc with 
flour, lay it in a warm cloth for a quarter of an hour; then 
make it up into little loaves, and bake them or boil them with 
butter, and put in a giafs of white wine. Sweeten well with  The Art of Cookery, 
lugar, lay th? loaves in the difh, pour the fauce over them, and 
throw fugar over the difh. 
Brockely and eggs. 
BOIL your brockely tender, laving a large bunch for the mid- 
dle, and fix or eight little thick fprigs to flick round. Take a 
toaft half an inch thick, toaft it brown, as big as you would 
have it for your difli or butter-plate, butter Tome eggs thus; 
take fix eggs, more or lefs as you have occafion, beat them well, 
put them into a fauce-pan with a good piece of butter, a little 
fait, keep beating them with a fpoon till they are thick enough, 
then pour them on the toaft; fet the biggeft bunch of brockely 
in the middle, and the other little pieces round and about, and 
garnidi the difh round with little fprigs of brockely. This is a 
pretty fide-didi, or a corner-plate. 
Afparagus and eggs* 
TOAST a toaft as big as you have occafion for, butter 
it and lay it in your diflr, butter fome eggs as above, and lay 
over it. Jn the mean time boil fome grafs tender, cut it fmall, 
and lay it over the eggs. This makes a pretty fide difh for a 
feCond courfe, dr a corner-pi ate. 
BROCKELY is a pretty did), by way of fallad in the middle 
of a table. Boil it like afparagus (in the beginning of the book 
you have an account how to clean it) lay it in your difh, beat 
up with oil and vinegar, and a little fait. Garnidi with ftertion- 
buds. 
Or boil it, and Have plain butter in a cup. Or farce French 
rolls with ir, and buttered eggs together for change. Or farce 
your rolls with mufl’els done tile fame way as oyfters, only no 
wine. 
Brockely in fallad. 
To make potatoe cakes. 
TAKE potatoes, boil them, pee! them, beat them in a mor- 
tar, mix them with the yolks of eggs, a little Tack, fugar, a little 
beaten mace,, a little nutmeg, a little crc«m or melted butter, 
work it up into a pafte; then make it into cakes, or juft what 
fhapes you pleafe with moulds, fry them brown in frefh butter, 
lay them in plates or difhet,, melt butter with fack and fugar, 
and pour om them. made Plain and Eafyl 
A padding made thus. 
MIX it as before, make it up in the fliape of a pudding, and 
bake it j pour butter, fack and fugar over it. 
To make potatoes like a collar of veal or mutton. 
MAKE the ingredients as before ; make it up In the fliape of 
a collar of veal, and with fame of it make round balls. Bake 
it with the balls, fet the collar in the middle, lay the balls round, 
let your fauce be half a pint of red wine, fugar enough to fweet- 
en it, the yolks of twp eggs, beat up a little nutmeg, ftir all 
thefe together for fear of curdling; when it is thick enough, 
pour it over the collar. This is a pretty difh for a firft or fecond 
courfe. 
fo hr oil potatoes. 
FIRST boil them, peel them, cut them in two, broil them 
till they are brown on both fides; then lay them in the plate or 
difh, and pour melted butter over them. 
fo fry potatoes. 
CUT them into thin flices, as big as a crown-piece, fry them 
brown, lay them in the plate or difh, pour melted butter, and 
fack and fugar over them. Thefe are a pretty corner-plate. 
Mafhed potatoes. 
BOIL your potatoes, peel them and put them into a fauce- 
pan, mafh them well; to two pounds of potatoes put a pint of 
milk, a little fait, ftir them well together, take care they don't 
flick to the bottom, then take a quarter of a pound of butter, 
Ihr it in and ferve it up. 
To grill for imps. 
SEASON them with fait and pepper, (bred parfley, butter, 
in fcollop-fhells well; add fome grated bread, and let them 
flew for half an hour Brown them with a hot iron, and ferve 
them up. the Arl of Cookery, 
Buttered Jhrimps.- 
STEW two quarts of fhriinps in a pint of white wine, with 
nutmeg, beat up eight eggs, with a little white wine and half a 
pound of butter, (baking the fauce-pan one way ail the time over 
the fire till they are thick enough, lay toafted fippets round a di(h, 
and pour them over it, fo ferve them up. 
to drefs fpinach. 
PICK and wafh your fpinach well, put it into a fauce-pan, 
with a little fait. Cover it clofe, and let it ftew till it is juft ten- 
der ; then throw it into a fieve, drain all the liquor out, and 
chop it fmall, as much as the quantity of a French roll, add 
half a pint of cream to it, feafon with fait, pepper, and grated 
nutmeg, put in a quarter of a pound of butter, and let it a-ftew- 
his. over the fire a quarter of an hour, (lining it often. Cut a 
French roll into long pieces, about as thick as your finger, fry 
them, poach fix eggs, lav them round on the fpinach, ftick the 
pieces of roll in and about the eggs. Serve it up either for a 
(upper, or a fide-difli at a fecond courfe. 
Stewed fpinach and eggs. 
PICK and waft your fpinach very clean, put it into a fauce- 
pan, with a little fait; cover it clofe, (hake the pan often, when 
it is juft tender, and whilft it is green, throw it into a fieve to 
drain, lay it into your di(h in the mean lime have a ftew-pan 
of water boiling, break as many eggs into cups as you would 
poach. When the water boils put in the eggs, have an egg- 
Jdicc ready to take them out with, Jay them on the fpinach, and 
garnifh thediih with orange cut into quarters, with melted but- 
ter in a cup. 
to boil fpinach, when you have net room on the fire to 
do it by itfelf. 
HAVE a tin-box, or any other thing that fhuts very clofe, 
put in your fpinach, cover it fo clofeas no water can get in, and 
put it into water, or a pot of liquor, or any thing you are boiling. 
It will take about an hour, if the pot or copper boils. In the 
lame manner you may boil peas without water. made Plain and Eajy; 
Afparagns forced in French rolls. 
TAKE three French rolls, take out all the crumb, by firft 
cutting a piece of the top-cruft off; but be careful that the cruft 
fits again the fame place. Fry the rolls brown in frefh butter; 
then take a pint of cream, the yolks of fix eggs beat fine, a little 
fait and nutmeg, ftir them well together over a flow fire till it 
begins to be thick. Have ready a hundred of final! grafs boiled, 
then fave tops enough to flick the rolls with, the reft cut fmall 
and put into the cream, fill the loaves with them. Before you 
fry the rolls, make holes thick in the top-cruft, and flick 
grafs in; then lay on the piece of cruft, and ftick the grafs in, 
that it may look as if it were growing. It makes a pretty fide- 
dilh at a fecond courfe. 
To make oyjlsr leaves. 
FRY the French rolls as above, take half a pint of oyfters, 
flew them in their own liquor, then take out the oyflers with a 
fork, ftrain the liquor to them, put them into a fauce-pan again, 
with a glafs of white wine, a little beaten mace, a little grated 
nutmeg, a quarter of a pound of butter rolled in flour; fnake 
them well together, then put them into the rolls; and thefe 
snake a pretty lide-difh for a firft courfe. You may rub in the 
crumbs of two rolls, and tofs up with the oyfters. 
To Jlew parfnips. 
BOIL them tender, ferape them from the duft, cut them into 
fiices, put them into a fauce-pan, with cream enough; for fauce, 
apiece of butter-rolled in flour, a little fait, an i {hake the fauco 
pan often. When the cream boils, pour them into a plate for a 
corner-difh, or a fide-difh at fupper. 
BOIL them tender, ferape them clean, then ferape all the 
foft into a fauce-pan, put as much milk or cream as wild flew 
them. Keep them ftirring, and when quite thick, ftir in a good 
piece of butter, and fend them to table. 
To majh parfnips. 
To Jlew cucumbers.. 
PARE twelve cucumbers, and flice them as thick as a half- 
crown,, lay them in a coarfe cloth to drain, and when they are 
dry, flour them and fry them brown in fre(h butter ■, then take 196 
The Art of Cookery, 
them out with an egg-flice, lay them in a plate before the fire, 
and have ready one cucumber whole, cut a long piece out of the 
fide, and fcoop out all the pulp; have ready fried onions peeled 
and fliced, and fried brown with the diced cucumber. Fill the 
whole cucumber with the fried onion, feafon with pepper and 
fait; put on the piece you cut out, and tie it round with a pack- 
thread. Fry it brown, firft flouring it, then take it out of the 
pan and keep it hot; keep the pan on the fire, and with one 
hand put in a little flour, while with the other you ftir it. When 
it is thick put in two or three fpoonftils of water, and half a pint 
of white or red wine, two fpoonfuls of catchup, ftir it together, 
put in three blades of mace, four cloves, half a nutmeg, a little 
pepper and fait, all beat fine together; ftir it into the fauce-pan, 
then throw in your cucumbers, give them a tols or two, then 
lay the whole cucumbers in the middle, the reft round, pour the 
fauce all over, untie the cucumbers before you tey it into the difh. 
Garnifh the difh with fried onions, and fend it to table hot. 
This is a pretty fids-difh at a firft courfc. 
TAKE a quarter of a peck of French beans, firing them, 
do hot fplit them, cut them in three acrofs, lay them in fait 
and water, then take them cut and dry them in a coarfe cloth, 
fry them brown, then pour out all the fat, put in a quarter of a 
pint of hot water, ftir it into the pan by degrees, let it boil, 
then take a quarter of a pound of frefh butter rolled in a very little 
flour, two fpoonfuls of catchup, one fpoonful of mufhroom- 
pickle, and four of white wine, an onion ftuck with fix cloves, 
two or three blades of mace beat, half a nutmeg grated, a little 
pepper and fait; ftir it all together fora few minutes, then throw 
in the beans, fhake the pan for a minute or two, take out the 
onion, and pour them into your difh. This is a pretty fide-difh, 
and you may garnifh with what you fancy, either pickled French 
beans, mufhrooms, orfamphire, or anything elfe. 
‘To ragoo French beans. 
A ragoo of beans, with a force. 
RAGOO them as above, take two large carrots, fcrape and 
boil them tender, then mafh them in a pan, feafon with pepper 
and fait, mix them with a little piece of butter and the yolks of 
two raw eggs. Make it into what fhape you pleafe, and baking 
it a quarter of an hour in a quick oven will do, but a tin oven is 
the beft ; lay it in the middle of the difh, and the ragoo round. 
Serve it up hot for a firft courfe. made Plain and Eajy. 
Or this way, leans ragoo1d with callage. 
I AKE a nice little cabbage, about as big as a pint baton ; 
when the outlide leaves, top, and ftalks are cut off, half boil it, 
cut a Hole in the middle pretty big, take what you cut out and 
chop it very fine, with a few of the beans boiled, a carrot boiled 
and mallied, and a turnip boiled; rnafh all together, put 
them into a fauce-pan, feafon them with pepper, fait, and nut- 
meg, a good piece of butter. Hew them a few minutes over the 
fire, ftirring the pan often, In the mean time put the cabbage 
into a fauce-pan, but take great care it does not fall to pieces j 
put to it four fpoonfuls of water, two of wine, and one of catch- 
up ; have a fpoonful of mufhroom-pickle, a piece of butter 
rolled in a little flour, a very little pepper, cover it clofe, and let 
it flew foftly till it is tender; then take it up carefully and Jay 
it in the middle of the difti, pour your mallied roots in the mid- 
dle to fill it up high, and your ragoo round it. You may add 
the liquor the cabbage was ftewed in, and fend it to table hot. 
This will do for a top, bottom, middle, or flde-difh. When 
beans are not to be had, you may cut carrots and turnsps into 
little flices, and fry them; the carrots in little round dices, the 
turneps in pieces about two inches long, and as thick as one s 
finger, and tofs them up in the ragoo. 
Beans ragoo1 d with parfnips. 
TAKE two large parfhips, fcrape them clean, and boil them 
in water. When tender, take them up, fcrape all the loft into a 
fauce-pan, add to them four fpoonfuls of cream, a piece of but- 
ter as big as an hen’s egg, chop them in the fauce-pan well ; 
and when they are quite thick, heap them up in the middle of 
the difh, and the ragoo round. 
Beans ragoo1d with potatoes. 
BOIL two pounds of potatoes foft, then peel them, put them 
into a fauce pan»> put to them half a pint of milk, flir them 
about, and a little fait; then flir in a quarter of a pound of but- 
ter, keep Birring all the time till it is fo thick, that you can’t flir 
the fpoon in it hardly for fliffnefs, then put it into a halfpenny 
Welch difh, firft buttering the difh. Heap them as hi ah as 
they will lie, flour them, pour a little melted butter over it, and 
then a few crumbs Set it into a tin oven before the 
Are j and when brown, lay it in the middle of the difh, (take  The Art of Cookery 
great care you don’t mafti it) pour your ragoo round it, and fend 
it to table hot. 
To ragoo celery. 
WASH and make a bunch of celery very clean, cut it in 
pieces about two inches long, put it into a liew-pan, with juft 
as much water as will cover it, tie three or four blades of mace, 
two or three cloves, about twenty corns of whole pepper in a 
mud in rag loofe, put it into theftew-pan, a little onion, a little 
bundle of tweet-herbs .cover it clofe, and let it ftew foftly till 
tender j then t ke out the fpice, onion and fweet-herbs, put in 
half an ounce of tn files and morels, two fpoonfuls of catchup, a. 
gill of red wine, a piece of butter as big as an egg rolled in flour, 
fix farthing French roils, feafon with fait to your palate, ftir it all 
together, cover it clofe, and let it ftew till the fauce is thick and 
good. Take care that the roil do not break, fbake your pan 
often ; when it is enough, djfh it up, and garnifn with lemon. 
The yolks of fix bard eggs, or more, put in with the rolls, will 
make it a frnedifh. This for a firft courfe. 
If you would have it white, put in white wine inftead of red, 
and fonle cream for a fecond courfs. 
To ragoo mu for corns. 
PEEL and (crape the flaps, put a quart into a fauce-pan, a 
very little fait, fet them on a quick fire, let them boil up, then 
take them off, put to them a gill of red wine, a quarter of a 
pound of butter rolled in a little flour, a little nutmeg, a little 
beaten mace, fet it on the fire, fiir it now and then ; when it is 
thick and fine, have ready the yolks of fix eggs hot and boiled 
in a bladder hard, lay it in the middle of your difh, and pour 
the ragoo over it. Garnifh with broiled mufhrooms. 
A pretty difh of eggs. 
BOIL fix eggs hard, peel them and cut them into thin dices, 
put a quarter of a pound of butter into the ftew-pan, then put 
in your eggs and fry them quick. Half a quarter of an hour 
will do them. You muftbe very careful not to break them, throw 
over them pepper, fall, and nutmeg, lay them in your di(h be- 
fore the fire, pour out all the fat, (hake in a little dour, and 
have ready two ftjalots cut final!; throw them into the pan, pour 
in a quarter of a pint of white wine, a little juice of lemon ; 
and a little piece of butter rolled in dour. Stir all together till 
it is thick; if you not fauce enough, put in a little morp made Plain and Eafy. 
wine, toad fome thin flices of bread cut three-corner-ways, and 
lay round your di(h, pour the fauce a|l over, and fend it to table 
hot. You may put fweet oil on the toad, if it be agreeable. 
Eggs a la tripe. 
BOIL your eggs hard, take off the (hells and cut them long- 
ways in four quarters, put a little butter into a dew-pan, let it 
melt, (hake in a 1 ititle flour, dir it with a fpoon, then put in 
your eggs, throw a little grated nutmeg all over, a little fait, a 
crood deal of flared parfley ; (hake your pan round, pour in a little 
cream, tofs the pan round carefully, that you do not break the 
eggs. When your fauce is thick and fine, take up your 
pour the fauce ail over them, and garnifh with lemon. 
A fricafey of eggs. 
BOIL eight eggs hard, take off the (hell?, cut them into 
quarters, have ready half a pint of cream, and a quarter of a 
pound of fre(h butter; ftir it together oyer the fire till it is thick: 
and fmooth, lay the eggs in thedifh, and pour the fauce all over. 
Garnifh with the hard yolks of three eggs cut in tvyo, and lay 
round the edge of the di(h. 
A ragoo of eggs. 
BOIL twelve eggs hard, take off the fliells, and with a little 
knife very carefully cut the white acrofs long-ways, To that the 
white may be in two halves, and the yolks whole. Be careful 
neither to break the whites nor yolks, take a quarter of a pint of 
pickled mufhrooms chopped very fine, half an ounce of truffles 
and morel', boiled in three or four fpoonfuls of water, fave the 
water, and chop the truffles and morels very fmall, boil a little 
parfley, chop it fine, mix them together, with the truffle-water 
you faved, grate a little nutmeg in, a little beaten mace, put it 
into a fauce-pan with three fpoonfuls of water, a gill of red wine, 
one fpoonful of catchup, a piece of butter as big as a large wal- 
nut, rolled in flour, ftir all together, and let it boil. In the mean 
time get ready your eggs, lay the yolks and whites in order in 
your difh, the hollow parts of the whites uppermofl, that they 
may be filled; take fome crumbs of bread, and fry them brown 
and crifp, as you do for larks, with which fill up the whites of 
the eggs as high as they will lie, then pour in your fauceail over, 
and garnifh with fried crumbs of bread. This is a very genteel 
pretty difn, if it be well done. 200 
The Art of Cookery, 
To hr oil eggs. 
CUT a toaft round a quartern loaf, toaft it brown, lay it on 
your di(h, butter it, and very carefully break fix or eight eggs on 
the toall, and take a red-hot fhovel, and hold over them. When, 
they are done, fqueeze a Seville orange over them, grate a little 
nutmeg over it, and ferve it up for a fide-plate. Or you may 
poach your eggs, and lay them on a toaft; or toaft your bread 
crifp, and pour a little boiling water over it; feafon it with a 
little fait, and then lay your poached eggs on it; 
To drefs eggs with bread. 
TAKE a penny-loaf, foak it in a quart of hot milk for two 
hours, or till the bread is foft, then flrain it through a coarfe 
fieve, put to it two fpoonfuls of orange-flower-water, or rofe- 
water; fweeten it, grate in a little nutmeg, take a little difh, 
butter the bottom of it, break in as many eggs as will cover the 
bottom of the dilb, pour in the bread and milk, fet it in a tin- 
oven before the fire, and half an hour will bake it; it will do 
on a chaffing-difh of coals. Cover it clofe before the fire, or 
bake it in allow oven. 
To farce eggs. 
GET two cabbage-lettuces, fcald them, with a few mufh- 
rooms, parfley, forrel, and chervil; then chop them very fin all, 
with the yolks of hard eggs, feafoned with fait and nutmeg; then 
flew them in butter; and when they are enough, put in a little 
cream, then pour them into the bottom of a difh. Take the 
whites, and chop them very fine with parfley, nutmeg, and fait. 
Lay this round the brim of the difh, and run a red-hot fire- 
fhovel over it, to brown it. 
Eggs with lettuce. 
SCALD feme cabbage-lettuce in fair water, fqueeze them well, 
then flice them and tofs them up in a fauce-pan with a piece of 
butter; feafon them with pepper, fait, and a little nutmeg. Let 
them (lew half an hour, chop them well together ; when they 
are enough, lay them in your difh, fry fome eggs nicely in but- 
ter and lay on them. Garnifh with Seville orange. made Plain and Eajy» 
HAVING a deep frying-pan, and three pints of clarified but- 
ter, heat it as hot as for fritters, and ftir it with a iticlc, till it 
funs round like a whirlpool; then break an egg into the middle, 
and turn it round with your flick, till it be as hard as a poached 
egg; the whirling round of the butter will make it as round as 
a'ball, then take it up with a flice, and put it in a difh before 
the fire : they will keep hot half an hour and yet be Toft; fo 
you may do as many as you pl'eafe. You may ferve thefe with 
what you pleafe, nothing better than flewed fpinach, and garnifh 
with orange. " ■ ' 
fo fry eggs as mind as halls. 
fo make an egg as big as twenty. 
PART the yolks from the whites, firain them both feparate 
through a fieve, tie the yolks up in a bladder in the form of a 
ball. Boil them hard, then put this ball into another blad- 
der, and the whites round it ; tie it up ova! fafhion, and boil 
it. Thefe are ufed for grand fallads. This is very pretty for a 
ragoo, boil five or fix yolks together, and lay in the middle of 
the ragee of eggs ; and fo you may make them of any fize you 
bleafe. f 
To make a grand difh of eggs. 
YOU muft break as many eggs as the yolks will fill a pint 
bafon, the whites by themfelves, tie the yolks by themfelves in 
a bladder round; boil them hard, then have a wooden bowl 
that will hold a quart, made like two butter-difhes, but in the 
ihape of an egg, with a hole through one at the top. You are 
to obferve, when you boil the yolks, to run a packthread through, 
and leave a quarter of a yard hanging out. When the yolk is 
boiled hard, put it into the bowl-difh j but be careful to hang it 
fo as to be in the middle. The firing being drawn through the 
hole, then clap the two bowls together and tie them tight, and 
with a tunnel pour in the whites through the hole j then flop 
the hole clofe, and boil it hard. It will take an hour. When 
it is boiled enough, carefully open it, and cut the firing clofe. 
In the mean time take twenty eggs, beat them well, the yolks by 
themfelves, and the whites by themfelves ; divide the whites into 
two, and boil them in bladders the ftiape of an egg. When 
they are boiled hard, cut one in two long-ways and one crofs- 
ways, and with a fine fharp knife cut out fome of the white in the 
middle> lay the great egg in the middle, the two long halves 202 
The Art of Cookery, 
on each fide, with the hollow part uppermoffl, and the two round 
flat between. Take an ounce of truffles and morels, cut them 
very finall, boil them in half a pint of water till they are tender, 
then take a pint of frefii muftirooms clean picked, waffled, and 
chopped finall, and put into the truffles and morels. Let them 
boil, add a little fait, a little beaten nutmeg, a little beaten mace, 
and add a gill of pickled mufhrooms chopped fine. Boil fixteen 
of the yolks hard in a bladder, then chop them and mix them 
with the other ingredients; thicken it with a lump of butter 
rolled in flour, fhaking your fauce-pan round till hot and thick, 
then fill the round with this, turn them down again, and fill 
the two long ones; what remains, fave to put into the fauce-pan. 
Take a pint of cream, a quarter of a pound of butter, the other 
four yolks beat fine, a gill of white wine, a gill of pickled 
muflirooms, a little beaten mace, and a little nutmeg ; put all 
into the fauce-pan to the other ingredients, and itir all well to- 
gether one way till it is thick and fine; pour it over all, and 
garnifh with notched lemon. 
This is a grand difh at a fecond courfe. Or you may mix it 
up with red wine and butter, and it will do for a firft courfe. 
To moke a pretty difh of whites of eggs. 
TAKE the whites of twelve eggs, beat them up with four 
fpoonfuls of rofe-water, a little grated lemon-peel, a little nut- 
meg, and fweeten with fugar: mix them well, boil them in 
four bladders, tie them in the fhape of an egg, and boil them 
hard. They will take half an hour. Lay them in your dffli; 
when cold, mix half a pint of thick cream, a gill of Tack, and 
half the juice of a Seville orange. Mix all together, fWeeten 
with fine fugar, and pour over the eggs. Serve it up for a fide- 
diffl at fupper, or when you pleafe. 
To drefs leans in ragoo. 
YOU mufi boil your beans fo that the Ikins will flip off. Take 
about a quart, feafon them with pepper, fait, and nutmeg, then 
flour them, and have ready fome butter in a ftew-pan, throw 
in your beans, fry them of a fine brown, then drain them from the 
fat, and Jay them in your difh. Have ready a quarter of a pound of 
butter melted, and half a pint of blanched beans boiled, and 
beat in a mortar, with a very little pepper, fait, and nutmeg; 
then by degrees mix them in the butter, and pour over the other 
beans. Garnilh with a boiled and fried bean, and fo on till made Id lain and Kafy» 
>TOU fill the rim of your difh. They are very good without fry- 
fog, and only plain butter melted over them. 
An amulet of leans. 
BLANCH your beans, and fry them in fweet butter, with 
a little parfley, p°ur out the butter, and pour in feme cream. 
Let it fimtner, fhaking your pan; feafon with pepper, fait, and 
nutmeg thicken with three or four yolks of eggs, have ready 
a pint of cream, thickened with the yolks of four eggs, feafon 
wjth « little fait, pour it in your difh, and lay your beans on the 
amu'et, and ferve it up hot. 
The fame way you may drefs mufnrooms, truffles, green peafe, 
afparagus, and artichoke-bottom', fpinach, forrel, &c. all being 
firft cut into fmall pieces, or (bred fine. 
To male a lean tanfey. 
TAKE two quarts of beans, blanch and beat them very fine 
in a mortar ji feafon with pepper, fair, and mace; then put in 
the yolks of fix eggs, and a quarter of a pound of butter, a pint 
of cream, half a pint of Tack, and fweeten to your palate. Soak 
four Naples bifeuits in half a pint of milk, mix them with the 
other ingredients. Butter a pan and bake it, then turn it on a 
difh, and ftick citron and orange-peel candied, cut fmall, and 
ftuck about it. Garnifh with Seville orange. 
To make a water tanfey. 
TAKE twelve eggs, beat them very well, half a manchet 
grated, and fifted through a cullender, or half a penny roll, 
half a pint of fair water. Colour it with the juice of fpinach, and 
one fmall fprig of tanfey beat together; feafon it with fugar to 
your palate, a little fait, a fmall nutmeg grated, two or three 
fpoonfuls of rofe-water, put it into a fkellet, ftir it all oneway, 
and let it thicken like a hafiy-pudding; then bake it, or you 
may butter a flew-pan and put it into. Butter a difh, and lay 
over it : when one fide is enough, turn it with the difh, and flip 
the other fide into the pan. When that is done, fet it into a 
mafiereen, throw fugar all over, and garnifh with orange. 
Peafe francoife. 
TAKE a quart of fhelled peafe, cut a large Spanilh onion, 
or two middling ones fmall, and two cabbage or Silefia lettuces 
,tut fmall, put them into a fauce-pan, with half a pint of water, 
feafon them with a little fait, a little beaten pepper, and a little 204 
The Art of Cookery, 
beaten mace and nutmeg. Cover them clofe, and Jet them flew 
a quarter of an hour, then put in a quarter of a pound of freflt 
butter rolled in a little flour, a fpoonful of catchup, a little piece 
of burnt butter as big as a nutmeg; cover them clofe, and let it 
funnier foftly an hour, often fhaking the pan. When it is 
enough, ferve it up for a fide-difli. 
f or an alteration, you may flew the ingredients as above : then 
take a fmall cabbage-lettuce, and half boil it, then drain it, cut 
the flalks flat at the bottom, fo that it will fland firm in the difh, 
and with a knife very carefully cut out the middle, leaving the 
outfide leaves whole. Put what you cut out into a fauce-pan, 
chop it, and put a piece of butter, a little pepper, fait, and nut- 
meg, the yolk of a hard egg chopped, a few crumbs of bread, 
mix all together, and when it is hot fill your cabbage; put feme 
butter into a ftew-pan, tie your cabbage, and fry it till you think 
it is enough; then take it up, untie it, and fir ft pour the ingre- 
dients of peafe into your difti, fet the forced cabbage in the mid- 
dle, and have ready four artichoke-bottoms fry’d, and cut in two, 
and laid round the difh. This will do for a top-di(h. 
Green peafe with cream. 
TAKE a quart of fine green peafe, put them into a flew-pan 
with a piece of butter as big as an egg, rolled in a little flour, 
feafon them with a little fait and nutmeg, a bit of fugar as big 
as a nutmeg, a little bundle of fweet-herbs, feme parfley chop- 
ped fine, a quarter of a pint of boiling water. Cover them clofe, 
and let them flew very foftly half an hour, then pour in a quar- 
ter of a pint of good cream. Give it one boil, and ferve it up 
for a fide-plate. 
T A K E a white-heart cabbage, as big as the bottom of a 
plate, let it boil five minutes in water, then drain it, cut the 
jflaik flat to ftand in the difh, then carefully open the leaves, and 
take out the infide, leaving the outfide leaves whole. Chop 
what you take out very fine, take the flefti of two or three floun- 
ders or plaife clean from the bone; chop it with the cabbage 
and the yolks and whites of four hard eggs, a handful of picked 
parfley, beat all together in a mortar, with a quarter of a pound 
of melted butter ; mix it up with the yolk of an egg, and a few 
crumbs of bread, fill the cabbage, and tie it together, put it into 
a deep ftew-pan, or fauce-pan, put to it half a pint of water, a 
quarter of a pound of butter rolled in a little flour, the yolks of 
A farce meagre cabbage. made Plain and Fafy. 
four hard eggs, an onion fiuck with fix cloves, whole pepper 
and mace tied in a muflin rag, half an ounce of truffles and 
morels, a fpoonful of catchup, a few pickled mufiirooms; cover 
it dole, and let it fimmer an hour. If you find it is not enough, 
you muft do it longer. When it is done, lay it in your difh, 
untie it, and pour the fauce over it. 
To farce cucumbers. 
TAKE fix large cucumbers, cut a piece off the top, and 
fcoop out all the pulp ; take a large white cabbage boiled tender, 
take only the heart, chop it fine, cut a large onion fine, (bred 
fomeparfley and pickled mufiirooms fmall, two hard eggs chop- 
ped very fine, feafon it with pepper, fait, and nutmeg; 
your cucumbers full, and put on the pieces, tie them with a 
packthread, and fry them in butter of a light brown ; have the 
following fauce ready : take a quarter of a pint of red wine, a 
quarter of a pint of boiling water, a fmall onion chopped fine, a 
little pepper and fait, a piece of butter as big as a walnut, rolled 
in flour; when the cucumbers are enough, lay them in your difh, 
pour the fat out of the pan, and pour in this fauce, let it boil, 
and have ready the yolks of two eggs beat fine, mixed with two 
or three fpoonfuls of the fauce, then turn them into the pan, 
let them boil, keeping it ftirring all the time, untie the firings, 
and pour the fauce over. Serve it up for a fide-difh. Garniili 
With the tops. 
To flew cucumbers. 
TAKE fix large cucumbers, flice them; take fix large onions, 
peel and cut them in thin flices, fry them both brown, then 
drain them and pour out the fat, put them into the pan again, 
with three fpoonfuls of hot water, a quarter of a pound of butter 
rolled in flour, and a tea-fpoonful of mufiard ; feafon with pep- 
per and fait, and let them ftew a quarter of an hour foftly, (bak- 
ing the pan often. When they are enough, difh them up. 
Fry*d [cilery. 
1 AKF. fix or eight heads of fellery, cut off the green tops, 
snd take off the outfide ffalks, wafh them clean, and pare the 
roots clean j then have ready half a pint of white wine, the 
yolks of three eggs beat fine, and a little fait and nutmeg; mix 
all well together with flour into a batter, dip every head into the The Art of Cookerft 
batter, and fry them in butter. When enough, Jay them irf 
your difh, and pour melted butter over them. 
Sellery with cream. 
WASH and clean fix or eight heads of fellery, cut them about 
three inches long, boil them tender, pour away all the water, 
and take the yolks of four eggs beat fine, half a pint of cream', 
a little fait and nutmeg, pour it over, keeping the pan (baking 
all the while. When it begins to be thick, difh it up. 
Cauliflowers fry'd. 
TAKE two fine cauliflowers, boil them in milk and water* 
then leave one whole, and pull the other to pieces; take half 
a pound of butter, with two fpoonfuls of water, a little duft of 
Hour, and melt the butter in a ftew-pan ; then put in the whole 
cauliflower cut in two, and the other pulled to pieces, and fry it 
till it is of a very light brown. Seafon it with pepper and fait. 
When it is enough, iay the two halves in the middle, and pour 
the reft all over. 
To make aft oatmeal pudding. 
TAKE a pint of fine oatmeal, boil it in three pints of new 
milk, ftirring it till it is as thick as a hafty-pudding ; take it off, 
and ftir in half a pound of frefh butter, a little beaten mace and 
nutmeg, and a gill of fack ; then beat up eight eggs, half the 
whites, ftir all well together, lay pufF-pafte all over the difh, 
pour in the pudding, and bafce it half an hour. Or you may 
boil it with a few currants. 
To make a potatoe pudding. 
TAKE a quart of potatoes, boil them foft, peel them, and mafh 
them with the back of a fpoon, and rub them through a fieve, 
to have them fine and fmooth ; take half a pound of frefh butter 
melted, half a pound of fine fugar, fo beat them well together 
till they are very fmooth, beat fix eggs, whites and all, ftir them 
in, and a glafs of fack or brandy. You may add half a pound 
of currants, boil it half an hour, melt butter with a glafs of 
white wine; fweeten with fugar, and pour over it. You may 
bake it in a difh, with puff-pafte all round the difh, and at ths 
bottom. made Plain and Eaff, 
<fo wake a fecond polatoe pudding. 
BOIL two pounds of potatoes, and beat them in a mortar 
fine, beat in half a pound of melted butter, boil it half an hour, 
pour melted butter over it, with a glafs of white wine, or the 
juice of a Seville orange, and throw fugar all over the pudding 
and diih» 
To make a third fort of potatoe pudding. 
TAKE two pounds of white potatoes, boil them foft, peel 
and beat them in a mortar, or ftrain them through a fieve till 
they are quite fine; then mix in half a pound of frefti butter 
melted, then beat up the yolks of eight eggs and three whites, 
ftir them in, and half a pound of white fugar finely pounded, 
half a pint of fack, ftir it well together, grate in half a large 
nutmeg, and ftir in half a pint of cream, make a puff-pafte, 
and lay all over your difta and round the edges ; pour in the pud- 
ding, and bake it of a fine light brown. 
For change, put in half a pound of currants; or you may 
ftrew over the top half an ounce of citron and orange-peel cut 
thin, before you put it into the oven. 
To make an orange pudding. 
TAKE the yolks of fixteen eggs, beat them well, with half 
a pound of melted butter, grate in the rind of two fine Seville 
oranges, beat in half a pound of fine fugar, two fpoonfuls of 
orange-flower-water, two of rofe-water, a gill of fack, half a 
pint of cream, two Naples bifcuits, or the crumb of a halfpenny 
roll foaked in the cream, and mix all well together. Make a 
thin puff-pafte, and lay all over the difh and round the rim, 
pour in the pudding and bake it. It will take about as long 
baking as a cuftard. 
YOXJ muft take fixteen yolks of eggs, beat them fine, mix 
them with half a pound of frefb butter melted, and half a pound 
of white fugar, a little rofe-water, and a little nutmeg. Cut 
the peel of a fine large Seville orange fo thin as none of the 
white appears, beat it fine in a mortar till it is like a pafte, and 
by degrees mix in the above ingredients all together; then lay a 
pufST-pafte all over the difh, pour in the ingredients, and bake it. 
fto make a Second fort of oranre pudding. 208 
The Art of Cookery, 
To make a third orange pudding: 
YOU muft take two large Seville oranges, and grate off the 
rind as far as they are yellow; then put your oranges in fair 
water, and let them boil till they are tender. Shift the water 
three or four times to take out the bitternefs; when they are ten- 
der, cut them open and take away the feeds and firings, and beat 
the other part in a mortar, with half a pound of lugar, till it 
is a pafte; then put to it the yolks of fix eggs, three or four 
fpoonfuls of thick cream, half a Naples bifcuit grated, mix thefe 
together, and melt a pound of frefii butter very thick, and ftir 
it well in. When it is cold, put a little thin puff-pafte about 
the bottom and rim of your difh j pour in the ingredients, and 
bake it about three quarters of an hour. 
YOU muft take the outfide rind of three Seville oranges, 
boil them in feveral waters till they are tender, then pound them 
in a mortar, with three quarters of a pound of fugar ; then blanch 
half a pound of fweet almonds, beat them very fine with rofe- 
water to keep them from oiling, then beat fixteen eggs, but fix 
whites, a pound of frefh butter, and beat all thefe together till 
it is light and hollow ; then lay a thin puff-pafte all over a difii, 
and put in the ingredients. Bake it with your tarts. 
To make a fourth orange pudding, 
To make a lemon pudding. 
GRATE the outfide rind of two clear lemons; then grate 
two Naples bifcuits and mix with the grated peel, and add to it 
three quarters of a pound of white fugar, twelve yolks of eggs, 
and half the whites, three quarters of a pound of melted butter, 
half a pint of thick cream j mix all well together, lay a puff- 
pafte all over the difh, pour the ingredients in and bake it. An 
hour will bake it. 
To make an almond pudding. 
BLANCH half a pound of fweet almonds, ahd four bitter 
ones, in warm water, take them and pound them in a marble 
mortar, with two fpoonfuls of orange-flower-water, and two of 
rofe-vvater, a gill of Tack ; mix in four grated Naples bifcuits, 
three quarters of a pound of melted butter, beat eight eggs, and 
mix them with a quart of cream boiled, grate in half a nutmeg 
and a quarter of a pound of fuear : mix all well together, snake » made Plain and Eafy, 
thin puff-pafte and lay all over the difh, pour in the Ingredients 
and bake it. 
To boil an almond pudding. 
BEAT a pound of fweet almonds as fmall as pofiible, with 
three fpoonfuls of rofe-water, and a gill of Tack or white wine, 
and mix in half a pound of frefh butter melted, with five yolks 
of eggs and two whites, a quart of cream, a quarter of a pound 
of fugar, half a nutmeg grated* one fpoonful of flour and three 
fpoonfuls of crumbs of white bread ; mix all well together, and 
boil iti It will take half an hour boiling. 
LET half a pound of fagoe be wafhed well in three or four hot 
Waters, then put to it a quart of new milk, and let it boil to- 
gether till it is thick; ftir it carefully, (for it is apt to burn) put 
In a flick of cinnamon when you fet it on the fire; when it is 
boiled take it out; before you pour it out, ftir in a half pound 
of frefh butter* then pour it into a pan, and beat up nine eggs, 
with five of the whites and four fpoonfuls of Tack; ftir all to- 
gether, and fweeten to your tafte. Put in a quarter of a pound 
of currants clean wafhed and rubbed, and juft plump’d in two 
fpoonfuls of fack and two of rofe-water: mix all well together, 
lay a puff-pafte over a difh, pour in the ingredients and bake it. 
To make a fagot pudding. 
To make a millet pudding. 
YOU mufl get half a pound of millet feed, and after it is 
wafhed and picked clean, put to it half a pound of fugar, a 
whole nutmeg grated, and three quarts of milk. When you 
have mixed all well together, break in half a pound of frefh but- 
ter ; butter your difh, pour it in and bake it. 
YOU mud take a raw carrot* fcrape it very clean and grate 
it: Take half a pound of the grated carrot, and a pound of 
grated bread, beat up eight eggs, leave out half the whites, 
and mix the eggs with half a pint ot cream : then fir in the 
bread and carrot, half a pound of frefli butter melted, half a 
pint of Tack, and three fpoonfuls of orange-flower-water, a nut- 
meg grated. Sweeten to your palate. Mix all well together, and 
if it is not thin enough, ftix in a little new milk or cream. Let 
it be of a moderate thicknefs, lay a puff-pafte all over the difh, 
To make a carrot pudding. The Art of Cookery, 
and pour in the ingredients. Bake it; it will take an hour’s 
baking. Or you may boil it, but then you muft melt butter, 
and put in white wine and fugar. 
Afecond carrot pudding. 
GE F two penny-loaves, pare off the cruft, foak them In a 
quart of boiling milk, let itfland till it is cold, then grate in two 
or three large carrots, then put in eight eggs well beat, and 
three quarters of a pound of frefh butter melted, grate in a little 
nutmeg, and fweeten to your tafte. Cover your difh with puff- 
pafte, pour in the ingredients and bake it an hour. 
To make a cowflip pudding. 
HAVING got the flowers of a peck of cowllips, cut them 
fmall and pound them fmall, with half a pound of Naples bif- 
cuits grated, and three pints of cream. Boil them a little ; then 
take them off the fire and beat up lixteen eggs, with a little 
cream and a little role-water. Sweeten to your palate. Mix it 
all well together, butter a di/h and pour it in. Bake itj and 
when it is enough, throw fine fugar over and ferve it up. 
Note, New mfik will do in all thefe puddings, when you have 
no cream. 
To make a quince, apricot, or white pear-plum pudding. 
SCALD your quinces very tender, pare them very thin, ferape 
off the foft; mix it with fugar very fweet, put in a little ginger 
and a little cinnamon. To a pint of cream you muff put 
three or four yolks of eggs, and ftir it into your quinces till 
they are of a good thicknefs. it muft be pretty thick. So you 
may do apricots or white pear-plums. Butter your difh, pour 
it in and bake it. 
To make a pearl barley pudding. 
GET a pound of pearl barley, wafh it clean, put to it three 
quarts of new milk and half a pound of double refined fugar, a 
nutmeg grated ; then put it into a deep pan, and bake it with 
brown bread. Take it out of the oven, beat up fix eggs ; mix 
all well together, butter a difh, pour it in, bake it again an hour, 
■and it will be excellent. Made Plain and Eafyl 
To make a French barley pudding. 
PUT to a quart of cream fire eggs well beaten, half the 
whites* Tweeter) to your palate, a little orange-flour-watcr, 
or rofe water, and a pound of melted butter; then put in fix 
handfuls of French barley, that has been boiled tender in milk, 
butter a difh, and put in it. It will take ag Jong baking as 
a venifon-pafly. 
Eo make nn apple pudding. 
TAKE twelve large pippins, pare them, apd take out the 
cores, put them into a fauce-p.n, with four or five fpoonfuls of 
water. Boil them till they are foft and thick; then beat them 
weil, ftrr in a quarter of a pound of Butter, a pound of loaf fugar, 
the juice of three lemons, the peel of two lemons, cut thin and 
beat fine in a mortar, the yolks of eight eggs beat; mix all well 
together, bake it in a flack oven; when it is near done, throw 
over a little fine fugar. You may bake it in a pufF-pafte, asyOti 
do the other puddings. 
Eo make an Italian pildding. 
TAKE a pint of cream, and dice in Tome French rolls, as 
much as you think will make it thick enough, beat ten eggs fine, 
grate a nutmeg, butter the bottom of the difh, dice twelve pip- 
pins into it, throw Tome orange-peel and fugar over, and half 
a pint of fed wine; then pour your cream, bread and eggs over 
it; firft lay a pufF-pafte at the bottom of the difh and round the 
edges, and bake it half an hour. 
Eo make a rice pudding. 
TAKF a quarter of a pound of rice, put it into a fauce pan, 
with a quart of new milk, a flick of cinnamon, flir it often, to 
keep it from flicking to the fauce-pan. When it has boiled thick, 
pour it into a pan, flir in a quarter of a pound cf frefh butter, 
and fugar to your palate; grate in half a nutmeg, add three or 
four fpoonfuls of rofe-water, and flir all well together* when it 
is cold, beat up eight eggs, with half the whites, beat it all well 
together, butter a difh, and pour it in and bake it. You may 
lay a puff-pafle firft all over the difh ; for change, put in a few 
currants and Tweet-meats, if you chufe it. The Art of Cookery, 
A fecond rice pudding. 
GET half a pound of rice, put to it three quarts of milk, ftir 
in half a pound of fugar, grate a fmall nutmeg in, and break 
in half a pound of frdb butter; butter a difli, and pour it in and 
bake it. You may add a quarter of a pound of currants, for 
change. If you boil the rice and milk, and then ftir in the fu- 
gar, you may bake it before the fire, or in a tin-oven. You may 
add eggs, but it will be good without. 
A third rice pudding. 
TAKE fix ounces of the flour of rice, put it into a quart of 
milk, and let it boil till it pretty thick, ftirring it all the while ; 
then pour it into a pan, ftir in half a pound of frefh butter and a 
quarter of a pound of fugar; when it is cold, grate in a nutmeg, 
beat fix eggs with a fpqonful or two of fack, beat and ftir all well 
together, lay a thin puft'-pafte on the bottom of your difb, pour 
it in and bake it. 
To hoil a cuflardpudding. 
TAKE a pint of cream, out of which take two or three fpoon- 
fuls, and mix with a fpoonful of fine flour; fet the reft to boil. 
When it is boiled, take it off’, and ftir in the cold cream, and 
flour very well; when it is cool, beat up five yolks and two 
whites of eggs, and ftir in a little fait and fome nutmeg, and two 
or three fpoonfuls of fack; fweeten to your palate; butter a 
W'ooden bowl, and pour it in, tie a cloth over it, and boil it half 
an hour. When it is enough, untie the cloth, turn the pudding 
out into your difh, and pour melted butter over it. 
To make a flower pudding. 
TAKE a quart of milk, beat up eight eggs, but four of the 
whites, mix with them a quarter of a pint of milk, and ftir 
into that four large fpoonfuls of flour, beat it well together, boil 
fix bitter almonds in two fpoonfuls of water, pour the water 
into the eggs, blanch the almonds and beat them fine in a mor- 
tar ; then mix them in, with half a large nutmeg and a tea- fpoon - 
ful of fait, then mix in the reft of the milk, flour your cloth 
well and boil it an hour; pour melted butter over it, and fugar 
if you like it, thrown all over. Obferve always, in boiling pud- 
dings, that the water boils before you put them into the pot, 
and have ready, when they are boiled, a pan of clean cold water ; made Plain and Eafy. 
juft give your pudding one dip in, then untie the cloth, and it 
will turn out, without flicking to the cloth. 
213 
To make a hatter pudding. 
TAKE a quart of milk, beat up fix eggs, half the whites, 
mix as above, fix fpoonfuls of flour, a tea fpoonful of fait and 
one of beaten ginger; then mix all together, boil it an hour and 
a quarter, and pour melted butter over it. You may put in 
eight eggs, if you have plenty, for change, and half a pound of 
prunes or currants. 
TAKE a quart of milk, mix fix fpoonfuls of flour, with a 
little of the milk firft, a tea-fpoonful of fait, two tea-fpoonfuls 
of beaten ginger, and two of the tincture of faffron ; then mix all 
together, and boil it an hour. You may add fruit as you think 
proper. 
To make a hatter pudding without eggs. 
To make a grateful pudding. 
TAKE a pound of fine flour, and a pound of white bread 
grated, take eight eggs but half the whites, beat them up, and 
mix with them a pint of new milk, then ftir in the bread and 
flour, a pound of raifins ftoned, a pound of currants, half a 
pound of fugar, a little beaten ginger; mix all well together, 
and either bake or boil it. It will take three quarters of an 
hour’s baking. Put cream in, inftead of milk, if you have it. 
jt will be an addition to the pudding. 
To make a bread pudding. 
CUT oflr all the cruft of a penny white loaf, and fllce it thin 
into a quart of milk, fet it over a chafling-difh of coals till the 
bread has foaked up all the milk, then put in a piece of fweet 
butter, ftir it round, let it ftand till cold; or you may boil your 
milk, and pour over your bread and cover it up clofe, does full 
as well: then take the yolks of fix eggs, the whites of three, 
and beat them up with a little rofe-water and nutmeg, a little 
fait and fugar, if you chufe it. Mix all well together, anti boil 
it half an hour.  The Art of Cookery, 
214 
To make a fine bread pudding. 
TAKE all the crumb of a dale penny-loaf, cut it thin, $ 
quart of cream, fet it over a how fire till it is fcalding hot, then 
Jet it ftand till it is cold, beat up the bread and cream well to- 
gether, grate in feme nutmeg, take twelve bitter almonds, boil 
them in two fpoonfuls of water, pour the water to the cream and 
ftir it in with a little fait, fvyeeten it to your palate, blanch the 
almonds and beat them in a mortar, with two fpoonfuls of rofe 
or orange-flower-water till they are a fine paftc; then mix them 
oy degrees with the cream, till they are well mixed in the cream, 
then take the yolks of eight eggs, the whites of but four, beat 
them well and mix them with your cream, then mix all well to- 
gether. A wooden difh is beft to boil it in ; but if you boil it 
in a doth, be fure to dip it in the hot water and flour it well, 
tie it loofe and boil it half an hour. Be fure the water boils 
when you put it in, and keeps boiling all the time. When it is 
enough, turn it into your difh, melt butter and put in two or 
three fpoonfuls of white wine or fack, give it a boil and pour it 
over your pudding; then firew a good deal of finefugar all over 
the pudding and difh, and fend it to table hot. New milk will 
do, when you cannot get cream. You may for change put in a 
few currants. 
To make an ordinary bread pudding. 
TAKE two halfpenny rolls, flice them thin, cruft and all, 
pour over them a pint of new milk boiling hot, cover them 
clofe, let it {land fome hours to foak; then beat it well with a 
little melted butter, and beat up the yolks and whites of two 
eggs, beat all together well with a little fait. Boil it half an 
hour; when it is done, turn it into your difh, pour melted but- 
ter and fugar over it. Some love a little vinegar in the butter. 
3f your rolls areftale and grated, they will do better; add a little 
ginger. You may bake it with a few currants. 
To make a baked bread pudding. 
TAKE the crumb of a penny-loaf, as much flour, the yolks 
of four egos and two whites, a tea-fpoonful of ginger, half a 
pound of raifms ftoned, half a pound of currants clean walked 
and picked,’a little fait. Mix firft the bread and flour, ginger, 
i'alt and fugaf to your palate, then the eggs, and as much milk 
as will make it like a good batter, then the fruit, butter the difh, 
pour it in and bake k0 made Plain and Eajy. 
To make a boiled loaf. 
TAKE a penny loaf, pour over it half a pint of milk boiling 
hot, cover it clofe, let it ftand til! it has (baked up the milk; 
then tie it up in a cloth, and boil it a quarter of an hour. When 
it is done, lay it in your difli, pour melted butter over it, and 
throw fugar all over ; a fpoonful of wine or rofe-water does 
as well in the butter, or Juice of Seville orange. A French 
manchet does beft; but there are little loaves made on purpofe 
for the ufe. A French roll or oat cake, does very weU boiled 
thus. 
PUT a dozen and a half of chefnuts into a fkiljet or fauce-pan 
of water, boil them a quarter of an hour, then blanch and peel 
them and beat them in a marble mortar, with a little orange- 
flower, or rofe-water and fack, till they are a fine thin pafte; 
then beat up twelve eggs with half the whites, and mix them 
well, grate half a nutmeg, a little fait, mix them with three 
pints of cream and half a pound of melted butter, fweeten it to 
your palate and mix all together. Lay a puff-pafte all over the 
dilfh, pour in the mixture and bake it. When you can’t get cream 
take three pints of milk, beat up the yolks of four eggs and ftir 
into the milk, fet it over the fire, ftirring it all the time till it 
is fealding hot, then mix it in the room of the cream. 
To make a chef nut pudding. 
To make a fine plain baked pudding. 
YOU mud; take a quart of milk, and put three bay-leaves into 
it. When it has boiled a little, with fine flour, make it into a 
hafty-pudding, with a little fait, pretty thick; take it ofF the 
fire, and ftir in half a pound of butter, a quarter of a pound of 
fugar, beat up twelve eggs and half the whites, ftir all well to- 
gether, lay a pufF-pafte all over the difh and pour in your fluff. 
Half an hour will bake it. 
i OU muft take a gallon of milk, and turn it with runnet, 
then drain all the curd from the whey, put the curd into a 
mortar, and beat it with half a pound of frefia butter til! the 
butter and curd are well mixed ; then beat fix eggs, half the 
whites, and ftrain them to the curd, two Naples bifcuits, or half 
a penny roll grated mix all thefe together, and fweeten to your 
palate i batter your pa:ty-pans, and fill them with the ingredients. 
To make pretty little chcefe-curd puddings. The Art of Cookery, 
Bake them, but don’t let your oven be too hot; when they are 
done, turn them out into a difh, cut citron and candied orange- 
peel into little narrow' bits, about an inch long, and blanched 
almonds cut in long flips, flick them here and thereon the tops 
of the puddings, juft as you fancy ; pour melted butter with a, 
little fack in it into the difh, and throw fine fugar all over the 
puddings and difh. They make a pretty flde-difh, 
To make an apricot pudding. 
CODDLE fix large apricots very tender, break them very 
fmall, fweeten them to your tafle. When they are cold, add fix 
eggs, only two whites well beat; mix them well together with 
a pint of good cream, lay a puft-pafte all over your difh and 
pour in your ingredients. Bake it half an hour, don’t let the 
oven be too hot; when it is enough, throw a little fine fugar all 
over it, and fend it to table hot. 
To make the Jpfwich almond pudding. 
STEEP fomewhat above three ounces of the crumb of white 
bread fliced, in a pint and a half of cream, or grate the bread, 
then beat half a pint of blanched almonds very fine till they 
are like a pafte, with a little orange-flower-water, beat up the 
yolks of eight eggs and the whites of four : mix all well together, 
put in a quarter of a pound of white fugar, and ftir in a little 
melted butter, about a quarter of a pound, lay a fheet of puff- 
pafte at the bottom of your difh and pour in the ingredients. 
Half an hour will bake it. 
To make a vermicella pudding. 
YOU muft take the yolks of two eggs, and mix it up with as 
much flour as will make it pretty ftiff, (b as you can roll it out 
very thin, like a thin wafer; and when it is fo dry as you can 
roll it up together without breaking, roll it as clofe as you can ; 
then with a (harp knife begin at one end, and cut it as thin as 
you can, have fome water boiling, with a little fa|t in it, put in 
the pafte, and juft give it a boil for a minute or two; then throw 
it into a lieve to drain, then take a pan, lay a layer of vermi- 
cella and a layer of butter, and fo on. When it is cool, beat it 
up well together, and melt the reft of the butter and pour on it; 
beat it well (a pound of butter is enough, mix half with the pafte, 
and the other half melt) grate the crumb of a penny loaf, and 
mnt in ; beat up ten eggs, and mix in a fmall nutmeg grated, a 
gilj of rack, or feme role-water, a tea-fpoonful of fait, beat it made Plain and Eajy. 
217 
well together, and fweeten it to your palate j grate a little 
lemon-peel in, and dry two large blades of mace and beat them 
fine. You may, for change, add a pound of currants nicely 
wafhed and picked clean ; butter the pan or difh you bake it in, 
and then pour in your mixture. It will take an hour and a half 
baking ; but the oven muft not be too hot. If you lay a good 
thin cruft round the bottom of the difh or Tides, it will be 
better. 
Puddings for ktlle dyhes. 
YOU muft take a pint of cream and boil it, and flit a half- 
penny loaf, and pour the cream hot over it, and cover it clofe 
till it is cold ; then beat it fine, and grate in half a large nutmeg, 
a quarter of a pound of fugar, the yolks of four eggs, but two 
whites well beat, beat it ail well together. With the half of 
this fiil four little wooden difhes; colour one yellow with faf- 
fron, one red with cochineal, green with the juice of fpinacb, and 
blue with fyrup of violets; the reft mix with an ounce of fweet 
almonds blanched and beat fine, and fiil a difh. Your difhes 
muft be fmall, and tie your covers over very clofe with pack- 
thread. When your pot boils, put them in. An hour will boil 
them ; when enough, turn them out in a dilh, the white one in 
the middle, and the four coloured ones round. When they are 
enough, melt fome frefh butter with a glafs of fack, and pour 
over, and throw fugar all over the difh. The white pudding- 
difh mutt be of a larger fize than the reft; and be fure to but- 
ter your difhes well before you put them in, and don’t fill them 
too full. 
PUT a thin puff-pafte all over your difh ; then have candied 
orange, and lemon-peel, and citron, of each an ounce, flice 
them thin, and lay them all over the bottom of your difh; then 
beat eight yolks of eggs, and two whites, near half a pound of 
fugar, and half a pound of melted butter. Beat all well together; 
when the oven is ready, pour it on your fweet-meats. An hour 
or left will bake it. The oven muft not be too hot. 
To make a Jweet meat pudding. 
To make a fine plain pudding. 
GET a quart of milk, put into it fix laurel-leaves, boil it,, 
then take out your leaves, and ftir in as much flour as will 
make it a hafty-pudding pretty thick, take it off, and then ftir 
in half a pound of butter, then a quarter of a pound of fiigar, a 
(mall nutmeg grated, and twelve yolks and fix whites of eggs 218 
The Art of Cookery, 
well beaten. Mix all well together, butter a difh and put in 
your Huff. A little more than half an hour will bake it. 
To make a ratifia pudding. 
GET a quart of cream, boil it with four or five laurel- 
leaves ; then take them out, and break in half a pound of Na- 
ples bifcuits, half a pound of butter, fome fade, nutmeg, and a 
little fait; 'take it off the fire, cover it up, when it is almoftcold, 
put in two ounces of blanched almonds beat fine and the yolks 
of five eggs. Mix all well together, and hake it in a moderate 
oven half an hour. Scrape fugar on it, as it goes into the oven. 
To make a bread and butter pudding. 
GET a penny loaf and cut it into thin flices of bread and 
butter, as you do for tea. Butter your difh as you cut them, 
lay dices all over the difh, then ftrevv a few currants clean walk- 
ed and picked, then a row of bread and butter, then a few cur- 
rants, and fo on till all your bread and butter is in ; then take a 
pint of milk, beat up four eggs, a little fait, half a nutmeg 
grated, mix all together with fugar to your tafte ; pour this over 
the bread, and bake it half an hour. A puft-pafie under does 
beff. You may put in two fpoonfuls of rofe-water. 
To make a boiled rice pudding. 
HAVING got a quarter of a pound of the .flour of rice, 
put it over the fire with a pint of milk, and keep it ftirring con- 
ftantly, that it may not clod nor burn. When it is of a good 
thicknefs, take it off, and pour it into an earthen pan ; ftir in 
half a pound of butter very fmooth, and half a pint of cream or 
new milk, fweeten to your palate, grate in half a nutmeg and 
the outward rind of a lemon. Beat up the yolks of fix eggs and 
two whites, beat all well together; boil it either in fmall china 
bafons or wooden bowls. When boiled, turn them into a difh, 
pour melted butter over them, with a little fack, and throw 
fugar all over. 
To make a cheap rice pudding. 
GET a quarter of a pound of rice and half a pound of rai- 
fins ftoned, and tie them in a cloth. Give the rice a great deal 
of room to fwell. Boil it two hours: when it is enough turn it 
into your difh, and pour melted butter and fugar over it, with a 
little nutmeg. made Plain and Eafy. 
219 
To make a cheap plain rice pudding. 
GET a quarter of a pound of rice, tie it in a cloth, but giv-e 
room for fwelling- Boil it an hour, then take it up, untie it, 
and with a fpooft ftir in a quarter of a pound of butter, grate 
fome nutmeg, and fwceten to your tafte, then tie it up dole 
and boil it another hour; then take it up, turn it into your difh, 
and pour melted butter over it. 
To make a cheap baked rice pudding. 
YOU mu ft take a quarter of a pound of rice, boil it in a 
quart of new milk, ftir it that it does not burn ; when it be- 
gins to be thick, take it off, let it ftand till it is a little cool, 
then ftir in well a quarter of a pound of butter, and fugar to 
your palate; grate a fmall nutmeg, butter your difh, pour it in, 
and bake it. 
To make a fpinach pudding. 
TAKE a quarter of a peck of fpinach, picked and wafiied 
clean, put it into a fauce-pan, with a little fait, cover it clofe, 
and when it is boiled juft tender, throw it into a fieve to drain; 
then chop it with a knife, beat up fix eggs, mix well with it 
half a pint of cream and a ftale roll grated fine, a little nut- 
meg, and a quarter of a pound of melted butter ; ftir all well 
together, put it Into the fauce-pan you boiled the fpinach, and 
keep ftirring it all the time till it begins to thicken; then wet 
and flour your cloth very well, tie it up and boil it an hour. 
When it is enough, turn it into your difh, pour melted butter 
over it, and the juice of a Seville orange, if you like it; as to 
fugar, you muft add, or let it alone, juft to your tafte. You 
may bake it; but then you fhould put in a quarter of a pound of 
fugar. You may add bifcuit in the room of bread, if you like 
it better. 
To make a quaking pudding. 
TAKE a pint of good cream, fix eggs, and half the whites, 
beat them well and mix with the cream ; grate a little nut- 
meg in, add a little fait, and a little rofe-water, if it be agreeable; 
grate in the crumb of a halfpenny roll, or a fpoonful of 
flour, fir ft mixed with a little of the cream, or a fpoonful of 
the flour of rice, which you plcafe. Butter a cloth well, and  'sbe Art of Cookery, 
220 
flour it ; then put in your mixture, tie it not too dole, and 
boil it half an hour faft, Be fure the water boils before you 
put it in. 
TAKE a quart of cream, boil it with a blade of mace, and 
half a nutmeg grated, let it cool, beat up eight eggs, and 
three whites, ftrain them well, mix a fpoonful of flour with 
them, a quarter of a pound of almonds blanched, and beat very 
fine, with a fpoonful of orange-flower, or rofe-water, mix with 
the eggs, then by degrees mix in the cream, beat all well toge- 
ther, take a thick cloth, wet it and flour it well, pour in your 
fluff, tie it clofe, and boil it half an hour. Let the water boil 
all the time fall; when it is done, turn it into your difh, pour 
melted butter over, with a little fack, and throw fine fugar all 
over it. 
To make a cream -pudding. 
To make a prune pudding. 
TAKE a quart of milk, beat fix eggs, half the whites, with 
half a pint of the milk and four fpoonfuls of flour, a little fait 
and two fpoonfuls of beaten ginger j then by degrees mix in all 
the milk, and a pound of prunes, tie it in a cloth, boil it an 
hour, melt butter and pour over it. Damfons eat well done this 
way in room of prunes. 
T? make a fpoonful pudding. 
TAKE a fpoonful of flour, a fpoonful of cream, or milk, 
an egg, a little nutmeg, ginger and fait; mix all together, and 
boil it in a little wooden difh half an hour. You may add a 
few currants. 
To make an apple pudding. 
MAKE a good puff pafte, roll it out half an inch thick, pare 
your apples, and core them, enough to fill the cruft, and 
clofe it up, tie it in a cloth and boil it. If a final] pudding, two 
hours : if a large one, three or four hours. When it is enough 
turn it into your difh, cut a piece of the cruft out of the top, 
butter and fugar it to your palate; lay on the cruft again, and 
fend it to table hot. A pear pudding make the fame way. And 
thus you may make a damfon pudding, or any fort of plums, a- 
pricots, cherries, or mulberries, and are very fine. made Plain and Eajy* 
To make ye aft dumplings. 
FIRST make a light dough as for bread, with flour, water, 
fait and yeaft, cover with a cloth, and fet it before the fire for 
half a hour; then have a fauce-pan of water on the fire, and 
when it boils take the dough, and make it into little round 
bails, as big as a large hen’s egg; then flat them with your 
hand, and put them into the boiling water ; a few minutes boils 
them. Take great care they don’t fall to the bottom of the pot 
or fauce-pan, for then they will be heavy ; and be fure to keep 
the water boiling all the time. When they are enough, take 
them up (which they will be in ten minutes or lefs) lay them in 
your difh, and have melted butter in a cup. As good a way as 
any to fave trouble, is to fend to the baker’s for half a quartern 
of dough (which will make a great many) and then you have 
only the trouble of boiling it. 
To make Norfolk dumplings. 
MIX a good thick batter, as for pancakes; take half a pint 
of milk, two eggs, a little fait, and make it into a batter with 
flour. Have ready a clean fauce-pan of water boiling, into 
which drop this batter. Be fure the water boils faft, and two 
or three minutes will boil them ; then throw them into a fieve 
to drain the water away, then turn them into a difh and ftir 
a lump of frefh butter into them; eat them hot, and they are 
very good. 
To make hard dumplings. 
MIX flour and water, with a little fait, like a pafie, roll 
them in balls, as big as a turky’s egg, roll them in a little flour, 
have the water boiling, throw them in the water, and half an 
hour will boil them. They are beft boiled with a good piece of 
beef. You may add, for change, a few currants. Have melted 
butter in a cup. 
Another way to make hard dumplings, 
RUB into your flour firft a good piece of butter, then make 
it like a cruft for a pye; make them up, and boil them as 
above. SThe Art of Cookery, 
To make apple dumplings. 
MAKE a good puiF-pafte, pare Tome-large apples, cut them 
in quarters, and take out the cores very nicely ; take a piece 
of cruft, and roll it round, enough for one apple ; if they are big, 
they will not look pretty, fo.rol! the cruft round each apple and 
make theirs round like a ball, with a little flour in your hand. 
Have a pot of water boiling, take a clean cloth, dip it in the 
water, and fliake flour over it ; tie each dumpling by itfelf, 
and put them in the water boiling, which keep boiling all the 
time; and if your cruft is light and good, and the apples net 
too large, half an hour will boil them; but if the apples be 
large, they will take an hour’s boiling. When they are enough, 
take them up, and lay them in a difh ; throw fine fugar all over 
them, and fend them to table. Have good frefh butter melted 
in a cup, and fins beaten fugar in a faucer. 
Another way to make apple dumplings. 
MAKE a good puff-pafte cruft, roll it out a little thicker than 
a crown piece, pare fome large apples, and roll every apple 
in a piece of this pafte, tie them dole in a cloth feparate, boil 
them an hour, cut a little piece of the top oft, and take out the 
core, take a tea-fpoonful of lemon-peel (bred as fine as poflible, 
juft give it a boil in two fpoonfuls of rofe or orange-flower- 
water, In each dumpling put a tea-fpoonful of this liquor, 
fweeten the apple with fine fugar, pour in fome melted butter, 
and lay on your piece of cruft again. Lay them in your difh; 
and throw fine fugar all over. 
To make a cheefe-curd forendine 
TAKE two pounds of cheefe-curd, break it all to pieces with 
your hand, a pound of blanched almonds finely pounded, with 
a little rofe-water, half a pound of currants clean wafhed and 
picked, a little fugar to your palate, fome ftewed fpinach cut 
fmall; mix all well together, lay a puff-pafte in a difh, put in 
your ingredients, cover it with a thin cruft rolled, and laid a- 
crofs, and bake it in a moderate oven half an hour. As to the 
top-cruft, lay it. in whatfhape you pleafe, either rolled or marked 
with an iron on purpofe. mp.de Plain and Kajy. 
223 
A florendine of oranges or apples. 
GET half a dozen of Seville oranges, fave the juice, take out 
the pulp, lay them in water twenty-four hours, fhift them 
three or four times, then boil them in three or four waters, then 
drain them from the water, put them in a pound of fugar, and 
their juice, boil them to a fyrup, take great care they do not 
flick to the pan you do them in, and fet them by for ufe. When 
you ufe them, lay a puff-pafte all over the difh, boil ten pippins 
pared, quartered and cored, in a little water and fugar, and 
flice two of the oranges and mix with the pippins in the difh. 
Bake it in a flow oven, with cruft as above : or juft bake the 
cruft, and lay in the ingredients. 
‘To make an artichoke-pye. 
BOIL twelve artichokes, take off all the leaves and choke, 
take the bottoms clear from the ftalk, make a good puff-pafte cruft, 
and lay a quarter of a pound of good frefti butter all over the 
bottom of your pye ; then lay a row of artichokes, ftrew a little 
pepper, fait, and beaten mace over them, then another row, and 
ftrew the reft of your fpice over them, put in a quarter of a 
pound more of butter in little bits, take half an ounce of truffles 
and morels, boil them in a quarter of a pint of water, pour th* 
water into the pye, cut the truffles and morels very fmall, throw 
all over the pye; then have ready twelve eggs boiled hard, take 
only the hard yolks, lay them all over the pye, pour in a gill of 
white wine, cover your pye and bake it. When the cruft is 
done, the pye is enough, Four large blades of mace and twelve 
pepper-corns well beat will do, with a tea-fpoonful of fait. 
T0 make a facet egg pje. 
MAKE a good cruft, cover your difh with it, then have 
ready twelve eggs boiled hard, cut them in dices, and lay 
them in your pye, throw half a pound of currants, clean wafhed 
and picked, all over the eggs, then beat up four eggs well, 
mixed with half a pint of white wine, grate in a Imali nutmeg, 
and make it pretty Tweet with fugar. You are to mind to lay a. 
quarter of a pound of butter between the eggs, then pour in 
your wine and eggs and cover ycur pye. Bake it half an hour, 
or till the cruft is done. 224 
the An of Cookeryi 
to 7nake a potatoe pye. 
BOIL three pounds of potatoes, peel them, make a good cruft 
and lay in your difh; lay at the bottom half a pound of butter, 
then lay in your potatoes, throw over them three tea-fpoonfuls 
of fait, and a fmall nutmeg grated all over, fix eggs boiled hard 
and chopped fine, throw all over, a tea-fpoonful of pepper ftrew- 
ed all over, then half a pint of white wine. Cover your pve, 
and bake it half an hour, or till the cruft is enough. 
O 
WASH and pare fome potatoes, and cut them in flices, peel 
fome onions, cut them in flices* pare fome apples and flicc 
them, make a good cruft, cover your difh, lay a quarter of a 
pound of butter all over, take a quarter of an ounce of mace 
beat fine, a nutmeg grated, a tea-fpoonful of beaten pepper, three 
tea-fpoonfuls of fait, mix all together, ftrew fome over the but- 
ter, lay a layer of patatoes, a layer of onion, a layer of apples, 
and a layer of eggs, and fo on till you have filled your pye, 
Brewing a little of the feafoning between each layer, and a 
quarter of a pound of butter in bits, and fix fpoonfuls of water. 
Clofe your pie, and bake it an hour and a half. A pound of 
potatoes, a pound of onions, a pound of apples, and twelve eggs 
will do. 
to make an onion pye. 
to make an orangeado pye* 
MAKE a good cruft, lay it over your difh, take two oranges, 
boil them with two lemons till tender, in four or five quarts of 
water. In the laft water, which there rauft be about a pint 
of, add a pound of loaf fugar, boil it, take them out and flice 
them into your pye; then pare twelve pippins, core them and 
give them one boil in the fyrup; lay them all over the orange 
and lemon, pour in the fyrup, and pour on them fome orange- 
ado fyrup. Cover your pye, and bake it in a flow oven half an 
hour. 
to make a Jkirret pye. 
TAKE your fldrrets and boil them tender, peel them, flicc 
them, fill your pye, and take to half a pint of cream the yolk of 
an egg, beat fine with a little nutmeg, a little beaten mace and 
a little faitbeat all together well, with a quarter of a pound of 
frefh butter melted, then pour in as much as your difh will hold, 
put on the top cruft and bake it half an hour. You may put in fome hard yolks of eggs; if you cannot get cream, putin 
milk, but cream is bed. About two pounds of the root will 
do. 
made Plain and Ea/y. 
225 
To make an apple pie. 
MAKE a good puff-pafte cruft, lay fome round the Tides of 
the difh, pare and quarter your apples, and take out the cores, 
lay a row of apples thick, throw in half the fugar you defign 
for your pic,, mince a little lemon-peel fine, throw over and 
fqueeze a little lemon over them, then a few cloves, here and 
there one, then the reft of your apples and the reft of your El- 
gar. You muft (weeten to your palate, and fqueeze a little 
more lemon. Boil the peeling of the apples and the cores in 
Tome fair water, with a blade of mace, till it is very good; 
ftrain it and boil the fyrup with a little fugar, till there is but 
very little and good, pour it into your pie, put on your upper 
cruft and bake it. You may put in a little quince or marmalade, 
if you pleafe. 
Thus make a pear pie, but don’t put in any quince. Y'on 
may butter them when they come out of the oven ; or beat up 
the yolks of two eggs and halt a pint of cream, with a little nut- 
meg, tweetened with fugar, take oft the lid and pour in the 
cream. Cut tbe cruft in little three-corner pieces, itick about 
the pie and fend it to table. 
To make a cherry pie. 
MAKE a <»ood cruft, lav a little round the fides of your difh, 
throw fugar at the bottom, and lay In yoQr fruit and fugar at 
top. A few red currants does wdl with them ; put on your Jid, 
and bake in a flack oven 
Make a plumb pie the flame way and a goofeherry pie. Tf 
you would have it red, let it ftand a good while in the oven, af- 
ter the bread is drawn. A cuftaxd is very good with the goofe- 
berry pie. 
To make a falt-.fijh pie. 
GET a fide of fak-filk, lay it in water all night, next morn-, 
ing put it over the fire in a pan of water till it is tender, drain 
it and lay it on the drelTer, take off all the {kin and pick the 
meat clean from the bones, mince it (mail, then take the crumb 
of two French rolls, cut in dices and boil it up with a quart 
of new milk, break your brei;d very fine with a fpoon, put to 
it your minced fak-filh, a pound of melted butter, two fpoon - fuls of minced parfley, half a nutmeg grated, a little beaten pep- 
per, and three tea-fpoonfuls of muftard, mix all well together, 
make a good cruft, and lay all over your difh, and cover it up. 
Bake it an hour. 
tfhe Art of Cookery, 
To make a carp pie. 
TAKE a large carp, fcale, wafh, and gut it clean ; take an 
eel, boil it juft a little tender, pick oft' all the meat and mince it 
fine, with an equal quantity of crumbs of bread, a few fweet- 
herbs, a little lemon-peel cut fine, a little pepper, fait, and grated 
nutmeg, an anchovy, half a pint of oyfters parboiled and chop- 
ped fine, the yolks of three hard eggs cut fmall, roll it up with 
a quarter of a pound of butter, and fill the belly of the carp. 
Make a good cruft, cover the difh, and lay in your carp ; fave 
the liquor you boil your eel in, put in the eel bones, boil them 
with a little mace, whole pepper, an onion, fome fweet-herbs, 
and an anchovy. Boi! it till there is about half a pint, ftrain it, 
add to it a quarter of a pint of white wine, and a lump of but- 
ter mix'd in a very little flour; boil it up, and pour into your 
pie. Put on the lid, and bake it an hour in a quick oven. If 
there be any force-meat left after filling the belly, make balls of 
it, and put into the pie. If you have not liquor enough, boil a 
few fmall eels, to make enough to fill your difh. 
To make a foal pie. 
MAKE a good cruft, cover your difh, boil two pounds of eels 
tender, pick all the flefti clean from the bones, throw the bones 
into the liquor you boil the eels in, with a little mace and fait* 
till it is very good, and about a quarter of a pint, then ftrain it. 
In the mean time cut the flefh of your eel fine, with a little le- 
mon-peel fhred fine, a little fait, pepper, and nutmeg, a few 
crumbs of bread, chopped parfley, and an anchovy ; melt a quar- 
ter of a pound of butter, and mix with it, then lay it in the difh, 
cut the flefti of a pair of large foals, or three pair of very fmall 
ones, clean from the bones and fins, lay it on the force-meat and 
pour in the broth of the eels you boiled ; put the lid of the pie 
on, and bake it. You fhould boil the bones of the foals with 
the te! bones, to make it good. If you boil the foal bones with 
one or two little eels, without the force meat, your pie will be 
. y good. And thus you may do a turbut. made Plain and Eafy\ 
227 
To make an eel pie. 
MAKE a good cruft, clean, gut, and vvafli your eels very 
Vrell, then cut them in pieces half as long as your finger ; fea- 
fon them with pepper, fair-, and a little beaten mace to your pa- 
late, either high or low. Fill your difti with eels, and put as 
much water as the difh will hold put on your cover, and 
bake them well. 
To make a flounder pie. 
GUT feme flounders, wafti them clean, dry them in a cloth, 
juft boil them, cut off the meat clean from the bones, lay a good 
cruft over the difti, and lay a little frefti butter at the bottom, and 
on (hat the fifti; feafon them with pepper and fait to your mind. 
Boil the bones in the water your fifti was boiled in, with a little 
bit of horfe-raddifti, a little parfley, a very little bit of lemon- 
peel and a cruft of bread. Boil it till there is juft enough liquor 
for the pie, then ftrain it, and put it into your pie; put on the 
top-cruft, and bake it. 
To make a herring pie. 
SCALE, gut, and wafti them very clean, cut off the heads, 
fins, and tails. Make a good cruft, cover your difli, then fea- 
fon your herrings with beaten mace, pepper, and fait; put a 
little butter in the bottom of your difti, then a row of herrings, 
pare fome apples and cut them in thin Dices all over, then peel 
fome onions and cut them in flices all over thick, lay a little 
butter on the lop, put in a little water, lay on the lid and bake 
it well. 
To make a falmon pie. 
MAKE a good cruft, cleanfe a piece of falmon we!!, feafon it 
with fait, mace, and nutmeg, lay a little piece of butter at the 
bottom of the difti, and lay your falmon in. Melt butter ac- 
cording to your pie; take a lobfter, boil it, pick out all the flefti, 
chop it fmall, bruife the body, mix it well with the butter, which 
tnuft be very goqd j pour it over your falmon, put on the lid, 
and bake it well. The Art of Cookery, 
To make a lohfter pie. 
MAKE a good cruft, boil two lobfters, take out the tails, 
eut them in two, take out the gut, cut each tail in four pieces, 
and lay them in the dilh. Take the bodies, bruife them well 
with the claws, and pick out all the reft of the meat; chop it 
all together, feafon it with pepper, fait, and two or three 
fpoonfuls of vinegar, melt half a pound of butter, ftir all toge- 
ther, with the crumb of a halfpenny roll rubbed in a clean cloth 
final!, lay it over the tails, put on your cover, and bake it in a 
How oven. 
sto make a mujfel pie. 
MAKE a good cruft, lay it all over the difh, wafh your 
muflels clean in feveral waters, then put them in a deep ftew- 
pan, cover them and let them flew till they are all open, pick 
them out and fee there be no crabs under the tongue ; put them 
in a fauce-pan, with two or three blades of mace, ftrain the li- 
quor juft enough to cover them, a good piece of butter and a 
few crumbs of bread ; ftew them a few minutes, fill your pie, 
put on the lid, and bake it half an hour. So you may make 
an oyfter pie. 
To make Lent mince pies. 
SIX eggs boiled bard and chopped fine, twelve pippins pared 
and chopped fmall, a pound of raifins of the fun ftoned and 
chopped fine, a pound of currants wafhed, picked, and rubbed 
clean, a large fpoonful of fine fugar beat fine, an ounce of citron, 
an ounce of candied orange, both cut fine, a quarter of an ounce 
of mace and doves beat line, and a large nutmeg beat fine ; mix 
all together with a gill of brandy, and a gill of Tack. Make 
your cruft good, and bake it in a flack oven. When you make 
your pie, fqueeze in the jaice of a Seville orange, and a glafs of 
red wine. 
To collar falmon. 
TAKE a fide of falmon, cut off about a handful of the tail, 
waft your large piece very well, dry it with a clean cloth, wafti 
it over with the yolks of eggs, and then make force-meat with 
what you cut off the tail ; but take off the fkin, and put to it 
a handful of parboiled oytiers, a tail or two of lobfters, the 
yolks of three or four eggs boiled bard, fix anchovies, a hand- 
ful of fwett-herbs chopped fmall, a little fait, cloves, mace, nut- made Plain and Eajy. 
229 
meg, pepper beat fine, and grated bread. Work all thefe toge- 
ther into a body, with the yolks of eggs, lay it all over theflelhy 
part, and a little more pepper and fait over the falmon; fo roll 
it up into a collar, and bind it with broad tape, then boil it in 
water, fait, and vinegar ; but let the liquor boil firft, then put 
in your collars, a bunch of fweet-herbs, fliced ginger and nut- 
meg ; let it boil, but not too faff. It will take near two hours 
boiling. When it is enough, take it up into your foufing-pan, 
and when the pickle is cold, put it to your falmon, and let it 
Hand in it till ufed ; or otherwife you may pot it. Fill it up with 
clarified butter, as you pot fowls ; that way will ke?p longeft. 
To collar eels. 
TAKE your eel and cut it open, take out the bones, cut off 
the head and tail, lay the eel flat on the dreffer, and fhred Tome 
fage as fine as poffible, and mix with it black pepper beat, gra- 
ted nutmeg and fait, lay it all over the eel, roil it up hard in lit- 
tle cloths, and tie both ends tight; then fet over the fire forne 
water, with pepper and fair, five or fix cloves, three or four 
blades of mace, a bay-leaf or two. Boil it bones, head, and tail 
well together; then take out your heads and tads, put in your 
cels and let them boil till they are render ; then take them out, 
and boil the liquor longer, till you think there is enough to cover 
them. Take it off, and when cold pomr it over the eels, and co- 
yef it clpfe, Don’t off the cloths till you ufe them,. 
To pickle or hake herrhgs. 
SCALE and wafh them dean, cut off the heads, take out the 
foes, or wafh them dean, and put them in again juff as you 
like.' Seafon them with a little mace and doves beat, a very little 
beaten pepper and fait, lay them in a deep pan, lav two or three 
bay-leaves between each lay, then put in half vinegar and half 
Water, or rap-vinegar. Cover it dole with a brown paper, and 
fend it to the oven to bake ; let it (land till cold, then pour off 
that pickle, and put frelh vinegar and water, and fend them to 
the oven again to bake. Thus do fprats ; but don't bake them 
the fecond time. Some ufe only all-fpice, but that is not fo good. 
To pickle or hake mackrel, to keep all the year,. 
GUT them, cutoff their heads, cut them open, dry them very 
Well with a clean cloth, take a- pan which they will lie clever- 
ly in, lay a few bay-leaves at the bottom, rub the bone *uth a 230 
The Art of Cookery* 
little bay-falt beat fine, take a little beaten mace, a few cloves 
beat fine, black and white pepper beat fine; mix a little fait, 
mb them infide and out with the fpice, lay them in a pan, and 
between every lay of the mackrel put a few bay-leaves j then co- 
ver them with vinegar, tie them down clofe with brown paper, 
put them into a flow oven ; they will take a good while doing; 
when they are enough, uncdver them, let them Hand till cold; 
then pour away all that vinegar, and put as much good vinegar 
as will cover them, and put in an onion ftuck with cloves. Send 
them to the oven again, let them (land two hours in a very flow 
oven, and they will keep all the year; but you muft not put in 
your hands to take out the mackrel, if you can avoid it, but take 
a flice to take them out with. The great bones of the mackrel 
taken out and broiled, is a pretty little plate to fill up the corner 
of a table. 
To foufe mackrel 
YOU mud wafh them clean, gut them, and boil them in fait 
and water till they are enough; take them out, lay them in g 
dean pan, cover them with the liquor, add a little vinegar; and 
when you fend them to table, lay fennel over them. 
To pot a lohjler. 
TAKE a live lobfler, boil it in fait and water, and peg it tbafe 
no water gets in ; when it is cold, pick out all the flefh and 
body, take out the gut, beat it fine in a mortar, and feafon it 
with beaten mace, grated nutmeg, pepper, and fait. Mix all to- 
gether, melt a little piece of butter as big as a large walnut, and 
mix it with the loblier as you are beating it; when it is beat to, 
a paftc, put it into your potdng-pot, and put it down as clofe and 
hard as you can ; then fet fome frefh butter in a deep broad pan 
before the fire, and when it is all melted, take off the fcum at 
the top, if any, and pour the clear butter over the meat as thick 
as a crown-piece. The whey and churn-milk will ffttle at the 
bottom of the pan ; but take great care none of that goes in, and 
always let your butter be very good, or you will fpoil ail; or only 
put the meat whole, with the body mixed among it, laying them 
as. clofe together as you can, and pour the butter over them. 
You muR .be fure to Jet the lobfter be well boiled. A middling 
cnc will take half an hour boiling. made Plain and Eafy, 
231 
2"o pot eels. 
TAKE a large eel, fldn it, cleanfe it, and wafh it very clean, 
dry it in a cloth, and cut it into pieces as long as your finger. 
Seafon them with a little beaten mace and nutmeg, pepper, fait, 
and a little fal-prunella beat fine; lay them in a pan, then pour 
as much good butter over them as will cover them, and clarified 
as above. d hey muff be baked hall an hour in a quick oven; 
if a flow oven longer, till they are enough, but that you mull 
judge by the largenefs of the eels. With a fork take them out, 
and lay them on a coarfe cloth to drain. When they are quite 
cold, feafon them again with the fame feafoning, lay them in the 
pot dole; then take off the butter they were baked in clear 
from the gravy of the fifh, and fet it in a difh before the fire. 
When it is melted pour the clear butter over the eels, and let 
them be covered with the butter. 
In the fame manner you may pot what you pleafe. You may 
bone your eels if you chufe it; but then donH put in any fal- 
prunella. 
To pot lampreys 
SKIN them, cieanfe them with fait, and then wipe them 
dry; beat fome mace, and cloves, mix them with 
fait, and feafon them. Lay them in a pan, and cover them with 
clarified butter. Bake them an hour; order them as the eels, 
only let them be feafoned, and one will be enough for a pot. 
You muft feafon them well, let your butter be good, and they 
will keep a long time. 
To pot chans. 
AFTER having cleanfed them, cut off the fins, tails, and 
heads, then lay them in rows in a long baking-pan ; cover them 
with butter, and order them as above. 
2'o pot a pike. 
YOU muft fcale it, cut off the head, fplit it, and take out the 
chine-bone, then ftrew all over the infide fome hay-falt and 
pepper, roll it up round, and Jay it in a pot. Cover it, and 
bake it an hour. Then take it out, and lay it on a coarfe cloth 
to drain ; when it is cold, put it into your pot, and cover it with 
clarified butter. 232 
The Art of Cookery, 
To pot falmon. 
TAKE a piece of frefh falmon, fcale it, and wipe it clean,, 
(let your piece or pieces be as big as will lie cleverly on you,r 
pot) feafon it with Jamaica pepper, black pepper, mace, and 
cloves beat fine, mixed with fait, a little fal-prunella, beat fine, 
and rub the bone with. Seafon with a little of the fpice, pour 
clarified butter over if, and bake ft well. Then take it out 
carefully, and lay it to drain ; when cold, feafpn it well, lay 
it in your pot clofe, and cover it with clarified butter as a- 
bove. 
Thus you may do carp, tench, trout, and feveral forts of 
fifc. 
Another way to pot falmon. 
SCALE and clean your falmon dowm the back, dry it well, 
2nd cut it as near the fhape of your pot as you can. Take twp 
nutmegs, an ounce of mace and cloves beaten, half an ounce of 
■white pepper, and an ounce of Lit ; then take out all the bones, 
cut off the jole below the fins, and cut off the tail. Seafon the 
fcaly fide fiifi, lay that at the bottom of the pot; then rub the 
.feafoning on the other fide, cover it with a difh, and let it ftand 
all night. It muff be put double, and the fcaly fide, top and 
bottom ; put butter bottom and top, and cover the pot with 
feme ftiff coarfe pafte. Three hours will bake it, if a large 
fifli ; if a final) one, two hours; and when it comes out of the 
oven, let it ftand half an hour; then uncover it, and raife it up 
at one end, that the gravy may run out, then put a trencher 
and a weight on it to prefs out the gravy. When the butter is 
cold, take it out clear from the grary, add fome more to it, 
and put it in a pan before the fire ; when it is melted, pour it 
over the falmon ; and when it is cold, paper it up. As to the 
feafoning of thefe things, it muft be according to your palate, 
pjore or refs. 
N. B. Always take great care that no gravy or whey of the 
cutter is left in the potting; if there is it will not keep. made Plain and Eafy* 
C H A P. x. 
Bisections for the SIC K. 
I don’t pretend to meddle here in the phyfical way ; but a few 
directions for the cook, or nurfe, 1 pJC£fume, will not be im- 
proper, to make fuch a diet, &c. as the dodtor fhali order. 
"To make mutton broth. 
TAKE a ppund of a loin of mutton, take off the fat, put to 
it one quart of water, let it boil, and fkim it well; then put 
in a good piece of upper-cruft of bread, and one large blade of 
mace. Cover it clofe, and let it boil flowiy an hour ; don’t ftir 
it, but pour the broth clear off. Seafon it with a little fait, and 
the mutton will be fit to ear. If you boil turnips, don’t boil 
theqi in the broth, but by themfelves in another lauce-pan. 
E'o boil a Jicrag of veal. 
SET on the fcrag in a clean fauce-pan : to each pound of veal 
put a quart of water, fkim it very clean, then put in a good 
piece of upper-cruft, a blade of mace to each pound, and a Tittle 
parfley tied with a thread. Cover it clofe ; then let it boil very 
foftly two hours, and both broth and meat will be fit to eat. 
ito make beef or mutton broth for very weak people, who 
take but little nmrifhment. 
TAKE a pound of or mutton, or both together: to a 
pound put two quarts of water, firft fkin the meat and take oft 
all the fat; then cut it intq little pieces, and boil it till it comes 
to a quarter of a pint. Seafon it with a very little corn of fait, 
(kirn off all the fatx and give a fpoonful of this broth at a time. 
To very weak people, half a fpoonful is enough ; to fome a tea- 
fpoonful at a time ; and to others a tea-cup full. There is 
greater nourifhmem from this than any thing elfe. The Art of Cookery, 
¥0 make heef drink, which is ordered for weak people- 
TAKE a pound of lean beef; then take off all the fat and 
fkin, cut it into pieces, put it into a gallon of water, with the 
under-cruft of a penny-loaf, and a very little fait. Let it boil 
till it comes to two quarts; then ftrain it off, and it is a very 
Eearty drink. 
To make pork broth. 
TAKE two pounds of young pork ; then take off the fkin 
and fat, boil it in a gallon of water, with a turnip and a very 
little corn of fait. Let it boil till it comes to two* quarts, then 
ftrain it off, and let it ftand till cold. Take oft' the fat, then 
leave the fettling at the bottom of the pan, and drink half a pint 
in the morning falling, an hour before breakfaft, and at noon, 
if the ftomach will bear it. 
To boil a chicken. 
LET your fauce -pan be very clean and nice • when the water 
boils put in your chicken, which muft be very nicely picked 
and clean, and laid in cold water a quarter of an hour before it 
is boiled ; then take it out of the water boiling; and lay it in a 
pewter-difh./ Save all the liquor that runs from it in the difh, 
cut up your chicken all in joints in the difh ; then bruife the 
liver very fine, add a little boiled parfley chopped very fine, a 
very little fait, and a very little grated nutmeg: mix it all well 
together with two fpoonfuls of the liquor of the fowl, and pour 
it into the difh with the reft of the liquor in the difh. If there 
is not liquor enough, take two or three fpoonfuls of the liquor 
it was boiled in, clap another difh over it; then fet it over a 
chafting-difh of hot coals five or fix minutes, and carry it to 
table hot with the cover on. This is better than butter, and 
lighter for the ftomach, though fome chufe it only with the li- 
quor, and no parfley, nor liver, or any thing elfe, and that is 
according to different palates. If it is for a very weak perfon, 
take off the fkin of the chicken before you fet it on the chafting- 
difh. If you roaft it, make nothing but bread-fauce, and that 
is lighter than any fauce you can make for a weak ftomach. 
Thus you may drefs a rabbit, only bruife but a little piece of 
the liver. wade Plain and Eafy, 
2 35 
To boil pigeons. 
LET your pigeons be cleaned, wafhed, drawn, and flcinned. 
Boil them in milk and water ten minutes, and pour over them 
fauce made thus; take the livers parboiled, and bruife them fine 
with as much parfley boiled and chopped fine. Melt feme but- 
ter, mix a little with the liver and parfley firft, then mix all to- 
gether, and pour over the pigeons. 
To boil a partridge, or any other wild fowl. 
WHEN your water boils, put in your partridge, let it boil 
ten minutes ; then take it up into a pewter-plate, and cut it 
in two, laying the infldes next the plate, and have ready fome 
bread-fauce made thus: take the crumb of a halfpenny-roll, or 
thereabouts, and boil it in half a pint of water, with a blade of 
mace. Let it boil two or three minutes, pour away moft of 
the water ; then beat it up with a little piece of nice butter, a 
little fait, and pour it over the partridge. Clap a cover over it; 
then fet it over a chafHng-difh of coals four or five minutes, and 
fend it away hot, covered clofe. 
Thus you may drefs any fort of wild fowl, only boiling it 
more or left, according to the bignefs. Ducks, take off'the 
fkins before you pour the bread-fauce over them; and if you 
roaft them, lay bread-fauce under them. It is lighter than gravy 
for weak ftoniachs. 
To boil a plaice or flounder. 
LET your water boil, throw fome fait in; then put in your 
fifh, boil it till you think it is enough, and take it out of the 
water in a flice to drain. Take two fpoonfuls of the liquor, 
with a little fait, a little grated nutmeg ; then beat up the yolk 
of an egg very well with the liquor, and Air in the egg ; beat 
it well together, with a knife carefully flice away all the little 
bones round the fife, pour the fauce over it then fet it over a 
chaffing-difh of coals for a minute, and fend it hot away. Or 
jjn the room of this fauce, add melted butter in a cup. 
To mince veal or chicken for the fick, or weak people. 
MINCE a chicken or fome veal very fine, taking off thefkin ; 
juft boil as much water as will moiften it, and no more, with a 
yery little fait, grate a very little nutmeg; then throw a little  The Art of Cookery, 
flour over it, and when the water boils put in the meat. Keep 
(baking it about over the fire a minute j then have ready two 
or three very thin fippets toafted nice and brown, laid in the 
flare, and pour the mince-meat over it. 
YOU muft take as much cold chicken as you think proper, 
fake ofi the fkin, and pull the meat into little bits as thick as 
a quill • then take the bones, boil them with a little fait till 
they are good, (train it; then take a fpoonful of the liquor, a 
fpoonful of milk, a little bit of butter, as big as a large nutmeg, 
roiled in fiour, a little chopped parfley as much as will lie on a 
fixpence, and a little fait if wanted. This will be enough 
for half a final I chicken. Put all together into the fauce-pan : 
then keep (baking it till it is thick, and pour it into a hot 
plate. 
To pull a chicken for the fick. 
To make chicken broth. 
YOU muft take an old cock or large fowl, flay it; then pick 
off all the fat, and break it all to pieces with a rolling-pin ; 
put it into two quarts of water, with a good cruft of bread, and 
a blade of mace. Let it boil foftly till it is as good as you would 
have it. If you do it as it fhould be done, it will take five or fix 
hours doing ; pour it off, then put a quart more of boiling wa- 
ter, and cover it clofe. Let it boil foftly till it is good, and ftrain 
it oft. Seafon with a very little fait. When you boil a chicken 
lave the liquor, and when the meat is eat, take the bones, then 
break them and put to the liquor you boiled the chicken in, with 
a blade of mace, and a cruft of bread. Let it boil till it is good, 
and drain it off. 
To make chicken water. 
TAKE a cock, or large fowl, flay it, then bruife it with a 
hammer, and put it into a gallon of water, with a cruft of bread. 
Let it boikhalf away, and drain it off. 
YOU mu ft take two quarts of water, mix in four fpoonfuls 
of oatmeal, a blade or two of mace, a piece of lemon-peel, 
ief it boil, and keep flirring it often. Let it boil about a quar- 
ts) of ao hour, and take care it does not boil over, tben ftrain 
To make white caudle. mads Plain and Eafy. 
it through a coarfe fieve. When you ufc it, fweeten It to your 
palate, grate in a little nutmeg, and what wine is proper; and 
if it is not for a Tick perfon, fqueeze in the juice of a lemon. 
To maki hr own caudle. 
BOIL the gruel as above, with fix fpoonfuis of oatmeal, and 
ftrain it ; then add a quart «f good ale, not bitter ; boil it, then 
fweeten it to your palate, and add half a pint of white wine. 
When you don’t put in white wine, let it he half ale. 
To make water gruel. 
YOU muft take a pint of water, and a large fpoonful of oat- 
meal ; then ftir it together, and let it boil up three or four times, 
ftirring it often. Don’t let it boil oyer, then brain it through 
a fieve, fait it to your palate, put in a good piece of frefh but- 
ter, brew it with a fpoon till the butter is all melted, then it 
will be fine and fmooth, and very good. Some love a little pep- 
per in it. 
To make panada. 
YOU muft take a quart of water in a nice clean fauce-pan, 
a blade of mace, a large piece of crumb of bread j let it boil two 
minute?, then take out the bread, and bruife it in a baton very 
fine. Mix as much water as will make it as thick as you would 
have ; the reft pour away, and fweeten it to your palate. Put 
in a piece of butter as big as a walnut, don’t put in any wine, it 
fpoils it; you may grate in a little nutmeg. This is hearty and 
good diet for lick people. 
To hoil /ego. 
PUT a large fpoonful of {ego into three quarters of a pint of 
water, ftir it, and boil it foftly till it is as thick as you would have 
it Pthen put in wine and fugar, with a little nutmeg to your pa- 
late. 
IX Is a hard fione ground to powder, and generally fold for 
one {billing an ounce : take a large tea-fpoonful ot the powder 
and put it into a pint of boiling water, keep ftirring it till it is 
like a fine jelly ; then put '.vine and fugar to your palate, and 
lemon, if h will agree. 
To boil fa!up. The Art of Cookery4 
TAKE a quart of water, one ounce of ifinglafs, half art 
ounce of cloves ; boil them to a pint, rhen ftrain it upon a 
pound of loaf fugar, and when cold fweeten your tea with it. 
You may make the jelly as above, and leave out the cloves. 
Sweeten to your palate, and add a little wine. All other jellies 
you have in another chapter. 
"To make ifinglafs jelly. 
To make the pectoral drink. 
TAKE a gallon of water, and half a pound of pearl barley, 
boil it with a quarter of a pound of figs fplit, a pennyworth of 
liquorice fliced to pieces, a quarter of a pound of raifins of the 
fun ftoned ; boil all together till half is wafted, then ftrain it off. 
This is ordered in the mealies, and feveral other disorders, for 
a drink. 
To make buttered water, or what the Germans call eggfoop, 
who are very fond of it for [upper. Ton have it in the 
chapter for Lent. 
TAKE a pint of water, beat up the yolk of an egg with the 
water, put in a piece of butter as big as a final} walnut, two or 
three knobs of fugar, and keep ftirring it all the time it is on 
the fire. When it begins to boil, bruife it between the fauce- 
pan and a mug till it is finooth, and has a great froth j then it is 
fit to drink. This is ordered in a cold, or where egg will agree 
with the ftomach. 
To make feed water. 
TAKE a fpoonful of coriander-feed, half a fpoonful of cara- 
way feed bruifed and boiled in a pint of water; then ftrain it, 
and bruife it with the yolk of an egg. Mix it with fack and 
double-refined fugar, according to your palate. 
To make hread-foop for the fick. 
TAKE a quart of water, fet it on the fire in a clean fauce- 
pan, and as much dry cruft of bread cut to pieces as the top of a 
penny loaf, the drier the better, a bit of butter as big as a wal- 
nut ; let it boil, then beat it with a fpoon, and keep boiling it 
till the bread and water is well mixed : then feafon it with a 
very little fait, and it is a pretty thing for a weak ftomach. made Plain and Eafy. 
239 
T0 make artificial affes-milk. 
TAKE two ounces of pearl barley, two large fpoonfuls of 
hartlhorn (havings, one ounce of eringo root, one ounce of 
China root, one ounce of preferved ginger, eighteen fnails bruifed 
with the (hells, to be boiled in three quarts of water, till it comes 
to three pints, then boil a pint of new milk, mix it with the reft, 
and put in two ounces of balfam of Tolu. Take half a pint in 
the morning, and half a pint at night. 
Cows milky next to ajfis-milk, done thus. 
TAKE a quart of milk, fet it in a pan over night, the next 
morning take oft all the cream, then boil it, and fet it in the pan 
again till night, then (kirn it again, boil it, fet it in the pan 
again, and the next morning (kirn it, warm it blood-warm, and 
drink it as you do affes-milk. It is very near as good, and with 
fome confumptive people it is better. 
To make a good drink. 
BOIL a quart of milk, and a quart of water, with the top- 
cruft of a penny-loaf and one blade of mace, a quarter of an 
hour very foftly, then pour it off, and when you drink it let it 
be warm. 
To make harley water. 
PUT a quarter of a pound of pearl barley into two quarts of 
water, let it boil, (kirn it very clean, boil half away, and ftrain 
it off. Sweeten to your palate, but not too fweet, and put in 
two fpoonfuls of white wine. Drink it luke-warm. 
To make fage drink. 
TAKE a little fage, a little balm, put it into a pan, flice a 
lemon, peel and all, a few knobs of fugar, one glafs of white 
wine, pour on thefe two or three quarts of boiling water, cover 
it, and drink when dry. When you think it hrong enough of 
the herbs, take them out, otherwise it will make it bitter. 
A LITTLE fage, balm, rue, mint, and penny-royal, pour 
boiling water on, and fweeten to your palate. Syrup of cloves, 
&c. and black-cherry water, you have in the Chapter of Pre~ 
ferves. > , 
To make it for a child. The Art of Cookery, 
Liquor for a child that has the thrufh. 
. TAKE half a pint of fpring water, a knob of double-refined 
jfugar, a very little bit of alum, beat it well together with the 
yolk of an egg, then beat it in a large fpoonful of the juice of 
(age, tie a rag to the end of a flick, dip it in this liquor, and of- 
ten clean the mouth. Give the child over-night one drop of 
laudanum, and the next day proper phyfic, wafhing the mouth 
often with the liquor. 
To boil comfery-roots. 
TAKE a pound of comfery-roots, fcrape them clean, cut 
them into little pieces, and put them into three pints of water. 
Let them boil till there is about a pint, then (train it, and when 
it is cold, put it into a fauce-pan. If there is any fettling at the 
bottom, throw it away j mix it with fugar to your palate, half 
a pint of mountain wine, and the juice of a lernon. Let it boil, 
then pour it into a clean earthen pot, and Petit by for ufe. Some 
boil it in milk, and it is very good where it will agree, and is 
reckoned i very great ftrerigthener. 
C H A P. XI. 
For Captains of Ships. 
To make catchup to keep twenty years. 
TAKE a gallon of ftrong ftale beer, one pound of ancho- 
vies walhed from the pickle, a pound of fhalots, peeled, half an 
ounce of mace, half an ounce of cloves, a quarter of an ounce 
of whole pepper, three or four large races of ginger, two quarts 
of the large muftwoom-flaps rubbed to pieces. Cover all this 
clofe, and let it limmer till it is half wafted, then ftrain it through 
a flannel-bag ; let it ftand till it is quite cold, then bottle it. 
You may carry it to the Indies. A fpoonful of this to a pound 
of frefh b«nter melted, makes a fine filh-fauce ; of in the room of 
gravy-fauce. The ftronger and ftaler the beer is, the better the 
cajfhup will be. tiiads Plain and Eajy 
241 
To make fijh-fauce to keep the whole year. 
YOU muft take twenty-four anchovies, chop them, bones 
and all, put to them ten (halots cut fmall, a handful of fcraped 
horfe-raddilh, a quarter of an ounce of mace, a quart of white 
wine, a pint of water, one lemon cut into flices, half a pint of 
anchovy liquor, a pint of red wine, twelve cloves, twelve pep- 
per-corns. Boil them together till it comes to a quart; ftrain 
it off, coves' it clofe, and keep it in a cool dry place, two fpoon- 
fuls will be fufficient for a pound of butter. 
It is a pretty fauce either for boil fowl, veal, &c. or in the 
room of gravy, lowering it with hot water, and thickening it 
yvith a piece of butter rolled in flour. 
To pot dripping, to fry fijh, meat, or fritters, &c. 
TAKE fix pounds of good beef-dripping, boil it in foft water, 
ftrain it into a pan, let it Hand till cold; then take off the hard 
fat; and fcrape off the gravy which flicks to the infide. Thus 
do eight times ; when it is cold and hard, take it off clean 
from the water, put it into a large fauce-pan, with fix bay- 
leavcS; twelve cloves, half a pound of fait, and a quarter of a 
pound of whole pepper. Let the fat be all melted and juft hot, 
let it ftand till it is hot enough to ftrain through a fieve into the 
pot, and ftand till it is quite gold, then cover it up. Thus you 
may do what quantity you pleafe. The beft way to keep any 
fort of dripping is to turn the pot upfide down, and then no rats 
can get at it. If it will keep on (hip-board, it will make as fine 
puff-pafte cruft as any butter can do, or cruft for puddings, &c. 
WASH them clean with a piece of flannel in fait and water, 
put them into a fauce-pan and throw a little fait over them. Let 
them boil up three times in their own liquor, then throw them 
into a fieve to drain and fpread them on a clean cloth ; let them 
lie till cold, then put them in wide-mouthed bottles, put in with 
therh a good deal of whole mace, a little nutmeg diced, and a 
tew cloves. Boil the fugar-vinegar of your own making, with a 
good deal of whole pepper, forne races of ginger, and two or 
three bay-leaves. Let it boil a few minutes, then drain it, when 
it is cold pour it on, and fill the bottle with mutton fat fried j 
corkthemj tie a bladder, then a leather over them, keep it down 
dofe, and in as cool a place as poffible. As to all other pickles, 
you have them in the Chapter of Pickles. 
T0 pickle mufhrooms for the fea. The Aft of Cookeryy 
242 
To make mufhroom powder. 
TAKE half a peck of fine large thick mulhrooms freOi, wadi 
them clean from grit and dirt with a flannel rag, fcrape out the 
infide, cut out all the worms, put them into a kettle over the 
fire without any water, two large onions ftuck with cloves, a 
large handful of fait, a quarter of an ounce of mace, two tea- 
fpoonfuls of beaten pepper, let them fimmer till all the liquor is 
boiled away, take great care they don't burnthen lay them on 
fieves to dry in the fun, or on tin plates, and fet them in a flack 
oven all night to dry, till they will beat to powder. Prefs the 
powder down hard in a pot, and keep it for ufe. You may put 
what quantity you p’eafe for the fauce. 
To keep miifirrcoms without pickle. 
TAKE large mufhrooms, peel them, fcrape out the infides 
put them into a fauce-pan, throw a little fait over them, and let 
them boil in their own liquor; then throw them into a fieve to 
drain, then lay them, on tin plates, and fet them in a cool oven. 
Repeat it often till they are perfedlly dry, put them into a clean 
ftnne jar, tie them down tight, and keep them in a dry place. 
They eat delicioufly, and look as well as truffles. 
To keep artichoke:hottoms dry. 
BOIL them juft fo as you can puli off the leaves and the 
choke, cut them from the ftalks, lay them on tin plates, fet 
them in a very cool oven, and repeat it till they are quite dry; 
then put them into a ftone pot, and tie them down. Keep them 
in a dry place; and when you ufe them, lay them in warm wa- 
ter till they are tender. Shift the water two or three times. 
They are fine in aimoft all fauces cut to little pieces, and put in 
juft before your fauce is enough. 
To fry artichoke-hot toms. 
LAY them in water as' above ; then have ready Tome butter 
hot in the pan, flour the bottoms, and fry them. Lay them in 
your dilh, and pour melted butter over them. 
To ragoo artichoke-bottoms. 
TAKE twelve bottoms, foften them in warm water, as in 
the foregoing receipts; take half a pint of water, apiece of the wade Plain and Eafy. 
ftro'fjg foop, as big as a fmall walnut, half a fpoonful of the 
catchup, five or fix of the dried mulhrooms, a tea-fpoonful of 
the mufiiroom-powo'er, fet it on the fire, (hake all together, and 
let it boil foftly two or three minutes. Let the laft water you 
put to the bottoms boil; take them out hot, lay them in your 
dilh, pour the fauce over them, and lend them to table hot. 
Ho fricafsy artichoke bottoms. 
SCALD them, then lay them in boiling water till they arc 
quite tender; take half a pint of milk, a quarter of a pound 
of butter rolled in flour, ftir it all one way till it is thick, then 
ftir in a fpoonful of mufhroom-pickle, lay the bottoms in a dilh3 
and pour the fauce over them. 
Ho drefs Mi. 
AS to frying fi(h, firft wafh it very clean, then dry It we!! 
and flour it; take Tome of the deef-dripping, make it boil in the 
ftew-pan, then throw in your fifb, and fry it of a fine light 
brown. Lay it on the bottom of a iieve or coarfc cloth to drain* 
and make fauce according to your fancy. 
Ho hake fifhi 
BUTTER the pan, lay in the fifh, throw a little fait over 
it and flour; put a very little water in the diflb, an onion and 
a bundle of fwedt-herbs, flick fome little bits of butter or the 
fine dripping on the fiftl. Let it be baked of a fine light brown ? 
when enough, lay it on a diih before the fire, and fkim off all 
the fat in the pan ; ftrain the liquor, and mix it up either with 
the filh-iauce or ftrong foop, or the catchup. 
To make a gravy Coop. 
ONLY boll Toft water, and put as much of the flrong foop 
to it, as will make it to your palate. Let it boil; and if it 
wants fait, you mart feafon it, The receipt for the foop you 
have in the chapter for loops. 
GE i a quart of peafe, boil them in two gallons of Watef till 
*bey are tender, then have ready a piece of fait pork or beefy 
which has been laid in Water the night before ; put it into the 
pot, with two large onions peeled, a bundle of fweet-herbs. 
To make peafe foop. The Art of Cookery I 
celery, if you have it, half a quarter of an ounce of whole pep- 
per ; let it boil till the meat is enough, then take it up, and if 
the foop is not enough let it boil till the foop 5s good $ then 
ftrain it, fet it on again to boil, and rub in a good deal of dry 
mint. Keep the meat hot j when the foop is ready, put Jn the 
meat again for a few minutes, and let it boil, then ferve it away. 
If you add a piece of the portable foop, it will be very good. 
The onion foop you have in the Lent chapter. 
To make pork-pudding* or heef* &c. 
MAKE a good cruft with the dripping, or mutton fuet, if 
you have it, ftired fine; make a thick cruft, take a piece of 
fait pork or beef, which has been twenty-four hours in Toft wa- 
ter ; feafon it with a little pepper, put it into this cruft, roll it 
up clofe, tie it in a cloth, and boil it j if for about four or five 
pounds, boil it five hours. 
And when you kill mutton, make a pudding the fame way, 
only cut the fteaks thin j feafon them with pepper and fait, and 
boil it three hours, if large j or two hours, if fmall, and fo ac- 
cording to the fize. 1 
Apple-pudding make with the fame cruft, only pare the ap- 
ples, core them, and fill your pudding; if large, it will take 
five hours boiling. When it is enough, lay it in the difh, cut a 
hole in the top, and ftir in butter and fugarj lay the piece on 
again, and fend it to table. 
A prune-pudding eats fine, made the fame way, only when 
the cruft is ready, fill it with prunes, and fweeten it according 
to your fancy; clofe it up, and boil it two hours. 
To make a rice pudding. 
TAKE what rice you think proper, tie it loofe in a cloth, 
and boil it an hour : then take it up, and untie it, grate a good 
deal of nutmeg in, ftir in a good piece of butter, and fweeten 
to your palate. Tie it up clofe, boil it an hour more, then take 
it up and turn it into your difh; melt butter,, with a little fuga? 
and a little white wine for fauce. made Plain and Eafyl 
I'o make a fuet-pudding. 
GET a pound of fuet Aired fine, a pound of flour, a pound 
of currants picked clean, half a pound of raifins ftoned, two 
tea-fpoonfuls of beaten ginger, and a fpoOnful of tincfture of faf- 
fron; mix all together with fait watqr very thick $ then either 
boil or bake it, 
4 liver-pudding boiled. 
GET the liver of a ftieep when you kill one, and cut it as 
thin as you can, and chop, it; mix it with as much fuet Aired 
fine, half as many crumbs of bread or bifcuit grated, leafon it 
With fome fweet-herbs fhred fine, a little nutmeg grated, a little 
beaten pepper, and an anchovy {fired fine ; mix all together with 
a little fait, or the anchovy liquor, with a piece of butter, fill 
{he cruft and ciofe it. Boil it three hours. 
tTo make an oatmeal-pudding. 
GET a pint of oatmeal once cut, a pound of fuet fhred fine, 
a pound of currants, and half a pound of raifins ftoned ; mix all 
together well with a little fait, tic it in a cloth, leaving ropm for 
the fwelling. 
2"o bake an oatmeal-pudding. 
BOIL a quart pf water, feafon it with a little fait; when the 
Water boils, ftir in the oatmeal till it is fo thick you can’t eafily 
ftir your fpoon ; then take it off the fire, ftir in two fpoonfuls of 
brandy, or a gill of mountain, and fweeten it to your palate. 
Grate in a little nutmeg, and ftir in half a pound of currants 
clean waflied and picked ; then butter a pan, pour it in, and 
fiake it half an hour. 
A rice-pudding baked, 
BOIL a pound of rice juft till it is tender ; then drain all the 
Water from it as dry as you can, but don’t fqueeze it; then ftir 
in a good piece of butter, and fweeten to your palate. Grate 
a foiall nutmeg in, ftir it all well together, butter a pan, and 
Pour it in and bake it. You may add a few currants for change The Art of Cookery, 
To make a peafe-pudding. 
BOIL it till it is quite tender, then take it up, untie it, ftir 
in a good piece of butter, a little fait, and a good deal of beaten 
pepper, then tie it up tight again, boil it an hour longer, and it 
will eat fine. All other puddings you have in the Chapter of 
Puddings. 
• w 
To make a barrico of French beans. 
TAKE a pint of the feeds of French beans, which are ready 
dried for Towing, wafh them clean, and put them into a two 
quart fauce-pan, fill it with water, and let them boil two hours ; 
if the water wanes away too much, you muft put in more boiling 
water to keep them boiling. In the mean time take almoft half 
a pound of nice frefb butter, put it into a dean ftew-pan, and 
when it is all melted, and done making any noife, have ready a 
pint bafon heaped up with onions peeled and iliced thin, throw 
them into the pan, and fry them of a fine brown, flirting them 
about that they may be all alike, then pour off the clear water 
from the beans into a bafon, and throw the beans all into the 
flew pan ; ftir all together, and throw in a large tea-fpoonful of 
beaten pepper, two heaped full of fait, and ftir it all together 
for two or three minutes. You may make this difh of what 
thicknefs you think proper (either to eat with a fpoon, or other- 
ways) with the liquor you poured oft’ the beans. I'or change, 
may make it thin enough for foop. When it is of the pro- 
per thickriefs you like it. take it off the fire, and ftir in a large 
fpoonful of vinegar and the yolks of two eggs beat. The eggs 
pa ay be left our, if difiiked, Difh it up, and fend it to table. 
To make a fowl pye. 
FIRST make a rich thick cruft, cover the di(b with the pafte, 
then take Come very fine bacon, or cold boiled ham, Hice ir, and 
jay a laver all over. Seafon with a little pepper, then put in the 
fowl, after it is picked and cleaned, and ftnged ; (hake a very 
little pepper and fait into the belly, put in a little water, cover 
it with ham, feafoned with a little beaten pepper, put on the 
J;d and bake it two hours. When it conies out of the oven, take 
haft a pint of water, boil it, and add to it as much of the ftrong 
foop as will make the gravy quite rich, pour it boiling hot into 
the pan and lay on the lid again. Send it to table hot, or lay a made Plain and Eafy. 
247 
piece of beef or pork in foft water twenty-four hours, ilice it 
in the room of the ham, and it will eat fine. 
T0 make a Cheshire fork-pie for fea. 
TAKE fome fait pork that has been boiled, cut it into thin 
flices, an equal quantity of potatoes pared and fliced thin, make 
a good cruft, cover the difb, lay a layer of meat, feafoned with 
a little pepper, and a layer of potatoes ; then a layer of meat, 
a layer of'potatoes, and fo on till your pie is full. Seafon it 
with pepper; when it is full, lay fome butter on the top, and 
fill your difli above half full of foft water. Ciofe your pie up, 
and bake it in a gentle oven. 
To make fe a-venifon. 
WHEN you kill a fheep, keep dirring the blond all the time 
till it is cold, or at lead as cold as it will be, that it may not 
congeal; then cut up the (beep, take one fide, cut the leg like 
a haunch, cut off the (boulder and loin, the neck and bread in 
two, deep them all in the blood, as long as the weather will 
permit you, then take out the haunch, and hang it out of the fun 
as long as you can to be Tweet, and road it as you do a haunch of 
venifon. It will eat very fine, efpecially if the heat will give you 
leave to keep it long. Takeoff all the diet before you lay it 
in the blood, take the other joints and lay tbem in a large pan, 
pour over them a quart of red wine and a quart of rape vinegar. 
Lay the fat fide of the meat downwards in the pan, on a hollow 
tray is heft, and pour the wine and vinegar over it: let it lie 
twelve hours, then take the neck, bread, and loin, out of the 
pickle, let the ihoulder lie a week, if the heat will let you, rub 
it with bay-falt, falt-petre, and coarfe fugar, of each a quarter 
of an ounce, one handful of common fait, and let it lie a week 
or ten days. Bone the neck, bread, and loin ; feafon them 
with pepper and fait to your palate, and make a pady as you do 
venifon. Boil the bones for gravy to nil the pie, when it comes 
out of the oven ; and the Ihoulder boil fredr out of the pickle, 
with a peafe pudding. 
And when you cut up the (beep, take the heart, liver, and 
lights, boll them a quarter of an hour, then cut them fmall, and 
chop them very fine ; feafon them with four large blades of mace, 
twelve cloves, and a large nutmeg all beat to powder. Chop a 
pound of fuet fine, half a pound of fugar, two pounds of cur-  The Art of Cookery, 
rants clean wafhed, half a pint of red wine, mix all well togc* 
ther, and make a pie. Bake it an hour, it is very rich. 
sto make dumplings when you have white bread. 
TAKE the crumb of a two-penny-loaf grated fine, as much 
beef-fuet Ihred as fine as poflxble, a little fait, half a fmall nutmeg 
grated, a large fpooqful of fugar, beat two eggs with twofpoon- 
fuls of fack, mix all well together, and roll them up as big as a 
turkey-s egg. Let the water boil, and throw them in. Half 
an hour will boil them. For fauce, melt butter with a little 
fack, lay the dumplings in a difh, pour the fauce over them, 
and ftrew fugar all over the difh. 
Thefe are very pretty, either at land or fea. You muft ob- 
ferve to rub your hands with flour, when you make them up. 
The portable foop to carry abroad, you have in the Sixsb 
Chapter. 
CHAP. XII. 
Of Hogs Puddings, Saufages, he* 
To make almond hogs-puddings. 
TAKE two pounds of beef fuet or marrow, Ihred very finally 
a pound and a half of almonds blanched, and beat very fine with 
rofe-water, one pound of grated bread, a pound and a quarter 
of fine fugar, a little fait, half an ounce of mace, nutmeg, and 
cinnamon together, twelve yolks of eggs, four whites, a pint of 
fack, a pint and a half of thick cream, fome rofe or orange-flow- 
er-water ; boil the cream, tie the faffron in a bag, and dip in the 
cream, to colour it. Firft beat your eggs very well; then ftir in 
your almonds, then the fpice, the fait, and fuet, and mix all 
your ingredients together; fill your guts but half full, put fome 
bits of citron in the guts as you fill them, tie them up, and 
boil them a quarter of an hour. ftyuk Plain and Eafy, 
Another way. 
TAKE a pound of beef marrow chopped fine, half a pound 
of fweet almonds blanched, and beat fine with a little orange- 
flower or role-water, half a pound of white bread grated fine, 
half a pound of currants clean wafhed and picked, a quarter of 
a pound of fine fugar, a quarter of an ounce of mace, nutmeg, 
and cinnamon together, of each an equal quantity, and half a 
pint of facie; mix all well together, with half a pint of good 
cream, and the yolks of four eggs. Fill your guts half full, tie 
them up, and boil them a quarter of an hour. You may leave 
out the currants for change j but then you muft add a quarter 
of a poqnd more of fugar. 
4 third way. 
HALF a pint of cream, a quarter of a pound of fugar, a 
quarter of a pound of currants, the crumb of a halfpenny roll 
grated fine, fix large pippins pared and chopped fine, a gill of 
fack, or two fpoonfuls of rofe-water, fix bitter almonds blanched 
gnd beat fine, the yolks of two eggs, and one white beat fine; 
mix all together, fill the guts better than half full, and boil them 
a quarter of an hour. 
CIo make hogs puddings with currants. 
TAJCE three pounds of grated bread to four pounds of beef 
fuet finely sired, two* pounds of currants clean picked and wafli- 
cd, cloves, mace, and cinnamon, of each a quarter o fan ounce 
finely beaten, a little fait, a pound and a half of fugar, a pint of 
fade, a quart of cream, a little rofe-water, twenty eggs well 
beaten, but half the whites; mix all thefe well together, fill the 
guts half full, boil them a little, and prick them as they boil, 
to keep them from breaking the guts. Take them up upon dean 
cloths, then lay them on your diffi; or when you ufe them, boil 
a few minutes, or eat them cold. 
fo make black puddings. 
FIRST, before you kill your hog, get a peck of gruts, boil 
them half an hour in water j then drain them, and put them 
into a dean tub or large pan ; then kill your hog, and fave two 
quarts of the bjood of the hog, and keep ftirring it till the 
blood is quite cold ; then mix it with your gruts, and flir them 
well together. Seafon with a large fpoonful of fait, a quarter of The Art of Cookery^ 
an ounce of cloves, mace, and nutmeg together, an equal quan- 
tity of each ; dry it, beat it well, and mix in. Take a little win- 
ter favoury, fweet marjoram, and thyme, penny-royal ftrippedof 
the lialks and chopped very fine ; juft enough to feafon them, 
and to give them a flavour, but no more. The next day, take 
the leaf of the hog and cut into dice, fcrape and wafli the guts 
very clean, then tie one end, and begin to fill them ; mix in the 
fat as you fill them, be fure put in a good deal of fat, fill the 
fkms three parts full, tie the other end, and make your puddings 
wn it length you pleafe ; prick them with a pin, and put them 
into i kettle of boiling water. Boil them very foftly an hour; 
then take them out, and lay them on clean ftraw. 
In Scotland they make a pudding with the blood of a goofe. 
Chop off the head, and lave the blood ; ftir it nil it is cold, 
then mix it with gruts, fpice, fait, and fweet-herbs, according 
to their fancy, and fome beef fuet chopped. Take the fkin off 
the neck,'then pull out the wind pipe and fat, fill the fkin, tie 
it at both ends, fo make a pie of the giblets, and lay the pud- 
ding in the middle. 
fo make fine faufagss. 
YOU muff take fix pounds of good pork, free from fkin, 
griftles, and fat, cut it very final!, and beat it in a mortar till 
it is very fine ; then (bred fix pounds of beef-fuet very fine and 
free from all fkin. Shred it as fine as poflible ; then take a good 
deal of fa_c, wafh it very clean, pick off the leaves, and (bred it 
very fine. Spread your meat on a clean drefler or table; then 
fhake the fage all over, about three large fpconfuis; flared the 
thin rind of a middling lemon very fine and throw over, with 
as many fweet-herbs, when flared fine, as will fill a large fpoon ; 
grate two nutmegs over, throw over two tea-fpoonfuls of pep- 
per, a large fpoonful of fait, then throw over the fuet, and mix 
it all well together, Put it down clofe in a pot ; when you ufe 
them, roll them up with as much egg as will make them roll 
fmootb. Make them the fize of a faufage, and fry them in but- 
ter or good dripping; Be fure it be hot before you put them in, 
and keep roiling them about. When they are thorough hot 
and of a fine light brown, they are enough. You may chop this 
meat very fine, if you don’t like it beat. Veal eats well done 
thus, or veal and pork together. You may clean fome guts, and 
fill them, made Plain and Eafy, 
TAKE three pounds of nice pork, fat and lean together, 
without fkin or griflles, chop it as fine as pofiible, feafon it with 
a tea-fpoonful of beaten pepper, and two of fait, feme fage 
fined fine, about three tea-fpoonfuls; mix it well together, 
have the guts very nicely cleaned, and fill them, or put them 
down in a pot, fo roll them of what fize you pleafe, and fry them. 
Beef makes very good faufages. 
cfo make common faufnges. 
Eo make Bolognia faufages. 
TAKE a pound of bacon, fat and lean together, a pound of 
beef, a pound of veal, a pound of pork, a pound of beef fuer, 
cut them finall and chop them fine, take a fmall handful of fage, 
pick off the leave?, chop it fine, with a few fweet-herbs; fea- 
fon pretty high with pepper and fait. You muff have a large 
gut, and fill it, then fet on a fauce-pan of water, when it boils 
put it in, and prick the gut for fear of burfting. Boil it foftly 
an hour, then lay it on clean ftraw to dry. 
CHAP. XIII. 
To pot and make Hams, &c. 
CUT off their legs, draw them and wipe them with a cloth, 
but don’t wafh them. Seafon them pretty well with pepper and 
fait, put them into a pot, with as much butter as you think will 
cover them, when melted, and baked very tender j then drain 
them very dry from the gravy ; lay them on a cloth ; and that 
will fuck up all the gravy j feafon them again with fait, mace, 
and pepper beaten fine, and put them down clofe into a 
pot. Take the butter, when cold, clear from the gravy, fet it 
before the fire to melt, and pour over the birds; if you have not 
enough, clarify fome more, and let the butter be near an inch 
thick above the birds. Thus you may do ail forts of fowl} 
only wild fowl fhould be boned, but that you may do as you 
plgafe, . , 1 ' ' 
To pot pigeons or fowls. The Art of Coohry, 
To pet a cold tongue, heef j or venifon, 
CUT it fmall, beat it well in a marble mortar, with melted 
butter, and two anchovies, till the meat is mellow and fine ; 
then put it down elofe in your pots, and cover it with clarified 
butter. Thus you may do cold wild fowl; or you may pot 
any fort of cold fowl whole, fcafoning them with what fpice you 
pleafe, 
T AKE a piece of venifon, fat and lean together, lay it in a 
difb, and flick pieces of butter all over: tie brown paper over 
k, and bake it. When it comes out of the oven, take it out of 
the liquor hot, drain it, and lay it in a d'ifh ; when cold, take 
off all the fkin, and beat it in a marble mortar, fat and lean 
together, feafon it with mace, cloves, nutmeg, black pepper, 
and fait to your mind. When the butter i,s cold tj?at it was, 
baked in, take a little of it, and beat in with it to moiften it* 
then put it down elofe, and cover it with clarified butter. 
You mud be fure to beat it, till it is like a paile. 
To pot vmifin. 
T0 pot tongues. 
TAKE a neat’s tongue, rub it with a pound of white fait, a,A 
ounce of falt-petre, half a pound of coarfe fugar, rub it well, 
turn it every day in this pickle for a fortnight. This pickle wilt 
do feveral tongues, only adding a little more white fait; or we 
generally do them after our hams. Take the tongues out of the 
pickle, cut off the root, and boil it well, till it will peel; then 
take your tongues and feafon them with fait, pepper, cloves, 
mace, and nutmeg, all beat fine; rub it well with your hands 
whilft it is hot; then put it in a pot, and, melt as much butter 
as will cover it all over. Bake it an hour in the oven, then 
take it out, let it ftand to cool, rub a little frefh fpiee on it; 
and when it is quite cold, lay it in your pickling pot. When 
the butter is cold you baked it in, take it off clean from the 
gravy, fet it in an earthen pan before the fire; and when it is 
melted, pour it over the. tongue. You may lay pigeons or chick- 
ens on each fide; be fure to let the butter be about an inch above 
the tongue. 'made Plain and Eajyi 
A fine way to pot a tongue * 
TAKE a dried tongue, boil it till it is tender, then peel If; 
take a large fowl, bone it; a goofe, and bone it; take a quarter 
of an ounce of mace, a quarter of an ounce of cloves, a large 
nutmeg, a quarter of an ounce of black pepper, beat all weft 
together; a fpoonful of fait; rub the infide of the fowl well * and 
the tongue. Put the tongue into the fowl; then feafon the 
goofe, and fill the goofe with the fowl and tongue, and the 
goofe will look as if it was whole. Lay it in a pan that will 
juft hold it, melt frefh butter enough to cover it, fend it to tha 
oven, and bake it an hour and a half; then uncover the pot, and 
take out the meat. Carefully drain it from the butter, lay it on a 
coarfe cloth till it is cold; and when the butter is cold, take off the 
hard fat from the gravy, and Jay it before the fire to melt, put 
your meat into the pot again, and pour the butter over. If there 
is not enough, clarify more, and let the butter be an inch above 
the meat; and this will keep a great while, eats fine, and looks 
beautiful. When you cut it, it muft be cut croft-ways down 
through, and looks very pretty. It makes a pretty corner-difh 
St table, or fide-difti for fupper. If you cut a flice down the 
middle quite through, lay it in a plate, and garnifh with green 
parfley andftertion-flowers. If you will be at the expence,'bonc 
a turkey, and put over the goofe. Obferve, when you pot it, to 
fave a little of the fpice to throw over it, before the laft butter is 
put on, or the meat will not be feafoned enough. 
CUT the lean of a buttock of beef into pound pieces; for eight 
pounds of beef, take four ounces of falt-petre; four ounces of 
peter-falt, a pint of white fait, and an ounce of fal-prunella, 
beat the falts ail very fine, mix them well together, rub the falts 
all into the beef ; then let it lie four days, turning it twice a day,, 
then put it into a pan, cover it with pump-water, and a little of 
its own brine; then bake it in an oven with houfhold bread till 
it is as tender as a chicken, then drain it from the gravy and bi uifo 
it abroad, and take out all the (kin and finews ; then pound it, 
in a marble mortar, then lay it in a broad difh, mix in it an 
ounce of cloves and mace, three quarters of an ounce of pep- 
per and one nutmeg, all beat very fine. Mix it all very well 
with the meat, then clarify a little frefti butter and mix with the 
meat, to make it a little moift; mix it very well together, prefs 
at down into pots very hard, fet it at the oven’s mouth juft t® 
To pot heef like venifon. The Art of Cookery, 
fettle, and cover it two inches thick with clarified butter. When 
cold, cover it with white paper. 
To pot Chef Are cheefe. 
TAKE three pounds of Chefhire cheefe, and put it Into a 
mortar, with half a pound of the befl frefh butter you can get, 
pound them together, and in the beating add a gill of rich Ca- 
nary wine, and half an ounce of mace finely beat, then fifted 
fine like a fine powder. When all is extremely well mixed, prefs 
it hard down into a gallipot, cover it with clarified butter, and 
keep it cool. A flice of this exceeds all the cream cheefe that 
can be made. 
sto collar a hreafi of veal, or a pig. 
BONE the pig, or veal, then feafonit all over the infidewlth 
cloves, mace, and fait beat fine, a handful of fweet-herbs flop- 
ped off the flaiks, and a little penny-royal and parfley (bred very 
fine, with a little fage j then roll it up as you do brawn, bind 
it with narrow tape very clofe, then tie a cloth round it, and boil 
it very tender in vinegar and water, a like quantity, with a little 
cloves, mace, pepper, and fait, all whole. Make it boil, then 
put in the collars, when boiled tender, take them up; and when 
both are cold, take off the cloth, lay the collar in an earthen 
pan, and pour the liquor over; cover it clofe, and keep it for 
ufe. If the pickle begins to fpoil, flrain it through a coarfe 
cloth, boil it and fkim it; when cold, pour it over. Obferve, 
before you flrain the pickle, to wafh the collar, wipe it dry, and 
wipe the pan clean. ‘ Strain it again after it is boiled, and cover 
it very clofe. 
To collar beef. 
TAKE a thin piece of flank-beef, and flrip the fkin to the 
end, beat it with a rolling-pin, then diffolve a quarter of peter- 
falt in five quarts of pump-water, flrain it, put the beef in, and 
let it lie five days, fometimes turning it; then take a quarter of 
an ounce of cloves, a good nutmeg, a little mace, a little pep- 
per, beat very fine, and a handful of thyme flripped off the 
ftalks; mix it with the fpice, drew all over the beef, lay on the 
fkin again, then roil it up very clofe, tie it hard with tape, then: 
put it into a pot, with a pint ©f claret, and bake it in the oven 
with the bread. made Plain and Eajy. 
255 
TAKE the furloin or flank of beef, or any part you think 
proper, and lay in as much pump-water as will cover it; put 
to it four ounces of falt-petre, five or fix handfuls of white fait, 
let it lie in it three days, then take it out, and take half an 
ounce of cloves and mace, one nutmeg, a quarter of an ounce 
of coriander-feeds, beat thefe well together, and half an ounce 
of pepper, drew them upon the infide of the beef, rod it up, and 
bind it up with coarfe cape. Bake it in the fame pickle: and 
when st,is baked, take it out, hang it in a net to drain, within 
the air of the fire three days, and put it into a clean cloth, and 
hang it up again wdthin the air of the fire; for it muff be kept 
dry, as you do neat’s tongues. 
Another way to feafon a collar of beef. 
To cellar Salmon* 
TAKE a fide of falmon, cut off about a handful of the 
tail, wa(h your large piece very well, and dry it with a 
cloth ; then wafh it over with the yolks of eggs, then make Tome 
force-meat with that you cut off. the tail, but take care of the 
jfkin, and put to it a handful of parboiled oyfiers, a tail or two 
of lobfter, the yolks of three or four eggs boiled hard, fix an- 
chovies, a good handful of Tweet-herbs chopped final!, a little 
fait, cloves, mace, nutmeg, pepper, ail beat fin*, and grated 
bread. Work all thefe together into a body, with the yolks of 
eggs, lay it all over the flefiby part, and a little more pepper 
and fait over the falmon ; fo roll it up into a collar, and bind it 
with broad tape ; then boil it in water, fait, and vinegar, but 
let the liquor boil firft, then put in your collar, a bunch of Tweet 
herbs, fliced ginger and nutmeg. Let it boil, but not too faff. 
It will take near two hours boiling ; and when it is enough, take 
it up: put it into your fouling pan, and when the pickle is cold, 
put it to your falmon, and let it ftand in it till ufed. Or you 
may pot it; after it is boiled, pour clarified butter over it, it 
will keep longeft fo ; but either way is good. If you pot it, be 
fure the butter be the nicefl: you can get. 
To make Dutch beef. 
TAKE the lean of a burtock of beef raw, rub it well with 
brown fugar all over, and let it lie in a pan or tray two- or 
three hours, turning it two or three times, then fait it well with 
common fait and fait petre, and let it lie a fortnight, turning it 
•every day; then roil it very firait in a coarfe cloth, put it in a 256 
Vbe Art of Cookery t 
cheefe-prefs a day and a night, and hang it to dry in a chimney. 
When you boil it, you muft put it in a cloth ; when it is cold, 
it will cut in flivers as Dutch beef. 
T0 make Jham hr awn. 
BOIL two pair of neats feet tender, take a piece of pork, of 
the thick flank, and boil it almoft enough, then pick off the flefti 
of the feet, and roll it up in the pork tight, like a collar of 
brawn; then take a ftrong cloth and fome coarfe tape, roll it 
tight round with the tape, then tie it up in a cloth, and boil it 
till a ftraw will run through it; then take it up, and hang it up 
in a cloth till it is quite cold j then put it into fome fouling li- 
quor, and ufe it at your own pleafute. 
To foufe a turkey, in imitation of ft urge on. 
YOU muft take a fine large turkey, drefs it very cleart, dry 
and bone it, th(-n tie it up as you do fturgeon, put into the pot 
you boil it in one quart of white wine, one quart of water, one 
quart of good vinegar, a very large handful of fait j let it boilj 
ikim it well, and then put in the turkey. When it is enough, 
take it out and tie it tighter. Let the liquor boil a little longer 5 
and if you think the pickle wants more vinegar or fait, add it 
when it is cold, and pour it upon the turkey. It will keep fome 
months, covering it clofe from the air, and keeping it in a dry 
cool place. Eat it with oil, vinegar, and fugar, juft as you like 
it. Some admire it more than fturgeon jit looks pretty covered 
with fennel forafide-difli. 
To pickle pork* 
BONE your pork, cut it into pieces, of a fize fit to lie in the 
tub or pan you dcfign it to lie in, rub your pieces well with falt- 
pctre, then take two parts of common fait, and two of bay- 
falt, and rub every piece well; lay a layer of common fait in the 
bottom of your veflel, cover every piece over with common fait, 
lay them one upon another as clofe as you can, filling the hollow 
places on the fide* with fait. As your fait melts on the top, 
ftrew on more, lay a coarfe cloth over the veflel, a board over 
that, and a weight on the board to keep it down. Keep it 
clofe covered ; it will, thus ordered, keep the whole year. Pul 
a pound of falt-petre and two pound? of bay-faltto a hog* made Plain and Eafyl 
A pickle for pork which is to be eat foon. 
YOU muft take two gallons of pump-water, one pound of 
bay-falt, one pound of coarfe fugar, fix ounces of falt-petrc ; 
boil it all together, and fkim it when cold. Cut the pork in 
what pieces you pleafe, lay it down clofe, and pour the liquor 
over it. Lay a weight on it to keep it clofe, and cover it clofe 
from the air, and it will be fit to ufe in a week. If you find 
the pickle begins to fpoil, boil it again, and fkim it $ when it is 
cold, pour it on your pork again. 
CUT the leg of veal like a ham, then take a pint of bay-falt, 
two ounces of falt-petre, and a pound of common fait; mix 
them together, with an ounce of juniper-berries beat; rub the 
ham well, and lay it in a hollow tray, with the fkinny fide 
downwards. Bafte it every day with the pickle for a fortnight, 
and then hang it in wood fmoke for a fortnight. You may boil 
it, or parboil it and roaft it. In this pickle you may do two or 
three tongues, or a piece of pork. 
To make veal hams. 
To make beef hams. 
YOU muPc take the leg of a fat, but finall beef, the fat Scotch 
or Welch cattle is beft, and cut it ham-fafhion. Take an 
ounce of bay-falt, an ounce of falt-petre, a pound of common 
fait, and a pound of coarfe fugar (this quantity for about four- 
teen or fifteen pounds weight, and fo accordingly, if you pickle 
the whole quarter) rub it with the above ingredients, turn it every 
day, and bafle it well with the pickle for a month : take it out 
and roll it in bran or fawduft, then hang it in wood-finoke, 
where there is but little fire, and a confiarst finoke for a month ; 
then take it down, and hang it in a dry place, not hot, and keep 
it for ufe. You may cut a piece off as you have occafion, and 
either boil it or cut it in ra/hers, and broil it with poached eggs, 
or boil a piece, and it eats fine cold, and will fhiver like Dutch 
beef. After this beef is done, you may do a thick brifeuit of 
beef in the fame pickle. Let it lie a month, rubbihg it every day 
with the pickle, then boil it till it is tender, hang it in a dry 
place, and it eats finely cold cut in fiices .on a plate. It is a 
pretty thing for a ficTe-difh, or for fupper. A (boulder of mut- 
ton laid in this pickle for a week, hung in wood fmoke two or 
three days, and then boiled with cabbage, is very good.  The Jrt of Cookery, 
To make mutton hams. 
YOU miift take a hind-quarter of mutton, cut it like a ham, 
take or e ounce of falt-petre, a pound of coarfe fugar, a pound 
of common fait; mix them and rub your ham, lay It in a hollow 
tray with the fkin downwards, batte' it every day for a fortnight, 
then roll it in fawduft, and hang it in the wood-fmoke a fort- 
night ; then boi! it, and hang it in a dry place, and cut it out in 
raihers. It don’t eat well boiled, but eats finely broiled. 
To make pork hams. 
YOU mud take a fat hind-quarter of pork, and cut off a fine 
ham. Take an ounce of falt-petre, a pound of coarfe fugar, 
and a pound of common fait; mix ail together, and rub it well. 
Let it lie a month in this pickle, turning and batting it every 
clay, then hang it in wood-fmoke as you do your beef, in a dry 
place, fo as no heat comes to it; and if you keep them long, hang 
them a month or two in a damp place, fo as they will bemouldv, 
and it will make them cut fine and fhort. Never lay thefe hams 
in water till you boil them, and then boil them in a copper, if 
you have one, or the biggett pot you have. Put them in the 
cold water, and let them be four or five hours before they boil. 
Skim the pot well and often, till it boils. If it is a very large 
one, two hours will boil it; if a final! one, an hour and a half 
will do, provided it he a great while before the water boils. 
'Fake it up half an hour before dinner, pull off the fkin, and 
throw rafpings finely fitted all over. Hold a red-hot fire (hovel 
over it, and when dinner is ready take a few rafpings in a fieve 
and fift all over the ditto ; then lay in your ham, and with your 
finger make fine figures round the edge of the dilh. Be fure 
to boil your ham in as much water as you can, and to keep it 
ficimming all the time till it boi’s. It mutt be at leaft four hours 
before it boils. 
This pickle does finely for tongues, afterwards, to lie in it a 
fortnight, and then hang in the wood-fmoke a fortnight, or to 
boil them out of the pickle. 
Yorkshire is famous for hams; and the reafon is this : their 
fait is much finer than ours in London, it is a large clear fair, 
and gives the meat a fine flavour. I ufed to have it from Maid- 
ing in Effex, and that fait will make any ham as fine as you can 
defire. It is by much the beft fait for faking of meat. A deep 
hollow wooden tray is better than a pan, becaufs the pickle 
fweils about it. smade Plain and Eafy, 
When you broil any of rhefe hams in flices or bacon, have 
feme boiling water ready, and let the flices lie a minute or two 
in the water, then broil them ; it takes out the fait, and makes 
them eat finer. 
To make bacon. 
TAKE a fide of pork, then take off all the infide fat, lay it 
on a long board or dreffer, that the blood may run away, rub it 
Well with good fait on both fides, let it lie thus a week ; then 
take a pint of bay-falt, a quarter of a pound of falt-petre, beat 
them fine, two pounds of coarfe fugar, and a quarter of a peck of 
common fait. Lay your pork in feme thing that will hold the 
pickle,' and rub it well with the above ingredients. Lay the 
fkinny fide downwards, and bafte it everyday with the pickle for 
a fortnight; then hang it in wood-fmoke as you do the beef, and 
afterward hang it in a dry place, but not hot. You are to ob- 
serve, that all hams and bacon fhould hang clear from every 
thing, and not againft a wall. 
Obferve to wipe off all the old fait before you put it into this 
pickle, and never keep bacon or hams in a hot kitchen, or in a 
room where the fun comes. It makes them all rufty. 
To fave potted birds, that begin to be bad. 
I HAVE Teen potted birds which have come a great way, of- 
ten fmell fo bad, that no body could bear the fmell for the rank- 
nefs of the butter, and by managing them in the following man- 
ner, have made them as good as ever was eat: 
Set a large fauce-pan of clean water on the fire; when it boils, 
fake off the butter at the top, then take the fowls out one by 
one, throw them into that fauce-pan of water half a minute, 
whip it out, and dry it in a clean cloth infide and out; fo do all 
fill they are quite done. Scald the pot clean ; when the birds’ 
are quite cold, feafon them with mace, pepper, and fak to your 
mind, put them down clofe in a pot, and pour clarified butter 
over them. 
To pickle mackrel, called caveach. 
CUT your mackrel into round pieces, and divide one into 
five or fix pieces : to fix large mackrel you may take one ounce 
of beaten pepper, three large nutmegs, a little mace, and a hand- 
ful of fait. Mix your fait and beaten fpice together, then make 
two or three holes in each piece, and thruft the feafoning into 
she holes with your finger, rub the piece all over with the lea- *tht Art of Cookery, 
foning, fry them brown in oil, and let them ftand till they arc 
cold ; then put them into vinegar, and cover them with oil. 
They will keep well covered a great while, and are delicious. 
CHAP. XIV. 
Of Pickling. 
TAKE the largeft and cleareft you can get, pare them as thin 
as you can, have a tub of fpring-water ftand by you, and throw 
them in as you do them. Put into the water a pound of bay- 
falt, let them lie in the water twenty-four hours, take them out 
of the water, then put them into a ftone-jar, and between every 
layer of walnuts lay a layer of vine-leaves at the bottom and top, 
and fill it up with cold vinegar. Let them ftand all night, then 
pour that vinegar from them into a copper or bell-metal ikillef, 
with a pound of bay-falt; fet it on the fire, let it boil, then 
pour it hot on your nuts, tie them over with a woollen cloth, 
and let them ftand a week ; then pour that pickle away, rub your 
nuts clean with a piece of flannel; then put them again in your 
jar, with vine-leaves, as above, and boil frefli vinegar. Put into 
your pot to every gallon of vinegar, a nutmeg fliced, cut four 
large races of ginger, a quarter of an ounce ot mace, the fame 
of doves, a quarter of an ounce of whole black pepper, the like 
of Ordingal pepper ; then pour your vinegar boiling hot on your 
walnuts; and cover them with a woollen cloth. Let it ftand three 
or four days, fo do two or three times; when cold, put in half 
a pint of muftard-fced, a large flick of horfe-raddifh tie 
them down clofe with a bladder, and then with a leather. They 
will be fit to eat in a fortnight. Take a large onion, flick the 
cloves in, and lay in the middle of the pot. if you do them for 
keeping, don’t boil your vinegar, but then they will not be fit to 
eat under fix months : and the next year you may boil the pickle 
this way. They will keep two or three years good and firm. 
"To pickle walnuts green. 
7*o. pickle ‘Walnuts white. 
TAKE the lasgeft nutsyou can get, juft before the (hell begins 
to (urn, pare them very thin till the white appears, and throw 
them into fpring-water, with a handful of fait as you do them. made Plain and Eafy. 
Let them Hand In that water fix hours, lay on them a thin board 
to keep them under the water, then fet a fiew-pan on a charcoal 
fire, with clean fpring-water, take your nuts out of the other 
water, and put them into the fiew-pan. Let them fimmer four 
or five minutes, but not boil ; then have ready by you a pan of 
fpring-water, with a handful of white fait in it, ftir it with your 
hand till the fait is melted, then take your nuts out of the fiew- 
pan with a wooden ladle, and put them into the cold water and 
fait. Let them ftand a quarter of an hour, lay the board on 
them as before; if they are not kept under the liquor they will 
turn black, then lay them on a cloth, and cover them with an- 
other to dry ; then carefully wipe them with a Toft cloth, put 
them into your jar or glafs, with fome blades of mace and nut- 
meg fliced thin. Mix your fpice between your nuts, apd pour 
diddled vinegar over them; firft let your glafs be full of nut?, 
pour mutton fat over them, and tie a bladder, and then a leather. 
To pickle walnuts Mack, 
YOU muft take large full-grown nuts, at their full growth, 
before they are hard, lay them in fait and water; let them lie 
two days, then fliift them into frefb water ; let them lie two days 
linger, then fliift them again, and let them lie three days; then 
take them out of the water, and put them into your piclding- 
pot. When the pot is half full, put in a large onion fiuck with 
cloves. To a hundred of walnuts put in half a pint of muftard- 
feed, a quarter of an ounce of mace, half an ounce of black 
pepper, half an ounce of all-fpice, fix bay-leaves, and a flick 
of horfe-raddifh ; then fill your pot, and pour boiling vinegar 
over them. Cover them with a plate, and when they are cold 
tie them down with a bladder and leather, and they will be fit 
to eat in two or three months. The next year, if any remains, 
boil up your vinegar again, and fkim it; when cold, pour it over 
your walnuts. This is by much the beft pickle for ufe ; there-, 
fore you may add more vinegar to it, what quantity you pieafe. 
Jf you pickle a great many walnuts, and eat them faff, make your 
psckle for a hundred or two, the reft keep in a ftrong brine of 
fait and water boiled till it will bear an egg, and as your pot 
empties, fill them up with thofe in the fait and water. Take 
care they are covered with pickle. 
In the fame manner you may do a (mailer quantity ; but if you 
can get rap vinegar, ufe that inftead of fait and water. Do them 
thus ; put your nuts into the pot you intend to pickle them in, 
throw in a good handful of fait, and fill the pot with rap vine-  The Art of Cookery, 
gar. Cover it clofe, and let them (land a fortnight; then pour 
them out of the pot, wipe it clean, and juft rub the nuts with 
a coarfe cloth, and then put them in the jar with the pickle, as 
above. If you have the heft fugar-vjnegar of your own making, 
you need not boii it the firft year, but pour it on cold; and the 
next year, if any remains, boil it up again, &im it, put frefh 
fpice to it, and it will do again. 
To pickle gerkins. 
TAKE .what quantity of cucumbers you think fit, and put 
them in a ftone jar, then take as much fpring-water as you think 
will cover them ; to every gallon of water pur as much fait as 
will make it bear an egg ; fet it on the fire, and let it boil two 
or three minutes, then pour it on the cucumbers and cover them 
with a woollen cloth, and over that a pewter difh ; tie them down 
clofe, and Jet them ftand twenty-four hours, then take them out, 
lay them in a cloth, and another over them to dry them. When 
they are pretty dry, wipe your jar out with a dry doth, put your 
cucumbers, and with them a little dill and fennel, a very fmall 
•quantity. For the pickle, to every three quarts of vinegar one 
quart of fpring-water, till you think you have enough to cover 
them ; put in a little bay-falt and a little white fait, but not too 
ynuch. To every gallon of pickle put one nutmeg cut in quar- 
ters, a quarter of an ounce of cloves, a quarter of an ounce of 
mace, a quarter of an ounce of whqle pepper, and a large race of 
ginger fiiced; boil all thefe together in a bell-metal or copper- 
pot, pour it boiling hot on your cucumbers, and cover them as 
before. Let them ftand two days, then boil your pickle again, 
pnd pour it on as before ; do fo a third time ; when they are 
cold cover them with a bladder and then a leather. Mind al- 
ways to keep your pickles clofe covered, and never take them 
Out with any thing but a wooden fpoon, or one for the purpofe. 
This pickle will do the next year, only boiling it up again. 
You are to obferve to put the fpice in the jar with the cucum- 
bers, and only boil the vinegar, water, and fait, and pour over 
them. 7'he boiling of your fpice in all pickles fpoils them, and 
Jofes the fine flavour of the fpice. 
To pickle large cucumbers in Jlices. 
TAKE the large cucumbers before they are too ripe, Hice 
tpcm the tbickhefs of crown-pieces in a pewter-difh; to every 
dosen of cucumbers flice two large onions thin., and fo on till in a h Plain and Eafy. 
you have filled your difh, with a handful of fait between every 
row; then cover them with another pewter-difh, and Kt them 
Hand twenty four hours, then put them in a cullender, and let 
them drain very well ; put them in ajar, cover them over with 
white wine vinegar, and Jet them ftand four hours ; pour the 
vinegar from them into a copper fauce-pan, and boil it with a 
little fait; put to the cucumbers a little mace, a little whole pep- 
per a large race of ginger fliced, and then pour the boiling vine- 
gar on. Cover them clofe, and when they are cold, tie them 
down. They will be fit to eat in two or three days. 
To pckle afparagus. 
TAKE the larged: afparagus you can get, cut off the whitd 
ends, and wafh the green ends in fpring-water, then put them 
in another clean water, and let them lie two or three hours 
in it; then have a large broad ftcw-pan full of fpring-water, 
with a good large handful of fait; fet it on the fire, and when 
it boils put in the grafs, not tied up, but loofe, and not 100 
many at a time, for fear you break the heads. Juft fcald them, 
and no more, take them out with a broad fkimmer, and lay them 
on a doth to cool. i hen for your pickle: to a gallon of vine- 
gar put one quart of fpring-water, and a handful of bay-falt; let 
them boil, then put your afparagus in your jar; to a gallon of 
pickle, two nutmegs, a quarter of an ounce of mace, the farne 
of whole white pepper, and pour the pickle hot over them. 
Cover them with a linen cloth three or four times double. Jet 
them ftand a week, and boil the pickle. Let them ftand a 
Week longer, boil the pickle again, and pour it on hot as be- 
fore. When they are cold, cover them up clofe with a bladder 
apd leather, 
TAKE your peaches when they are at their full growth, juft 
before they turn to be ripe; be fure they are not bruifed ; 
then take fpring-water, as much as you think will cover them, 
make it fait enough to bear an egg, with bay and common fait, 
an equal quantity each ; then put in your peaches and lay a, 
thin board over them to keep them under the water. Let them 
Hand three days, and then take them out and wipe them very 
carefully with a fine Toft cloth, and lay them in your glafs or jar, 
then take as much white wine vinegar as will fill your glafs or 
jar : to every gallon put one pint of the beft well made muftard, 
two or three heads of gailick, a good deal of ginger lllced, half 
S-ri ounce of doves, mace, and nutmeg; mix your pickle well 
To pickle peaches.  jthe Art of Cookery, 
Together, and pour over your peaches. Tie them clofe with a 
bladder and leather, they will be fit to eat in two months. You 
may with a fine penknife cut them acrofs, take out the ftone, 
fill them with made muftard and garlick, and horfe-raddilh and 
ginger ; tie them together. 
To pickle raddiJJj-pods. 
MAKE a flrong pickle, with cold fpring-water and bay-falt, 
flrong enough to bear an egg, then put your pods in, and 
lay a thin board on them, to keep them under water. Let them 
Land ten days, then drain them in a fieve, and lay them on a 
cloth to dry; then take white wine vinegar, as much as you 
think will cover them, boil it, and put your pods in a jar, with 
ginger, mace, cloves, and Jamaica pepper. Pour your vinegar 
boiling hot on, cover therh with a coarfe cloth, three or four 
times "double, that the fleam may come through a little, and let 
them fland two days. Repeat this two or. three times ; when it 
is cold, put in a pint of muflard-feed, and foms horfe-raddifli; 
cover it clofe. 
To pickle French leans. 
PICKLE your beans as you do the gerkins. 
To pickle caulifiowers. 
TAKE the largefl: and fineft you can get, cut them hi little 
pieces, or more properly pull them into little pieces, pick 
the Imalj leaves that grow in the flowers clean from them ; then 
have a-broad ftew-pan on the fire with fpring-water, and when 
it toils a’ bn your flowers, "with a good handful of white fait, 
f : t them boil up very quick j be fure you don’t let them 
boll above one minute ; then take them out with a broad flice, 
' them on a cloth and cover them with another, and let therm 
b bill they are quite cold. Then put them in your wide-mouth’d 
bottles with two or three blades of mace in each bottle, and a 
nutmeg fliced thin ; then fill up your bottles with diflilled vine- 
gar, cover them over with mutton fat, over bladder, and 
then a leather. Let'them {land a month before y6u open them. 
If you find the pickle tafle fweet, as may be it wll, pour off the 
vinegar, and put frefh in, the fpics will do a Sal ft: In a fort- made Plain and Eafy. 
265 
sight they will be fit to eat. Obferve to throw them out of the 
boiling water into cold, and then dry them. 
To pickle beet-root. 
SET a pot of fpring-water on the fire; when it boils, put in 
your beets, and let them boil till they are tender, then peel 
them with a cloth, and lay them in a ftone jar; take three 
quarts of vinegar, two of fpring-water, and fo do till you think 
you have enough to cover your beets. Put your vinegar and wa- 
ter in a pan, and fait to your tafte; ftir it well together, till the 
fait is all melted, then pour them on the beets, and cover it with 
a bladder, do not boil the pickle. 
To pickle white plumbs. 
TAKE the large white plumbs; and if they have ftalks, let 
them remain on, and do them as you do your peaches. 
To pickle nectarines and apricots. 
THEY are done the fame as the peaches. All tbefe ftrong 
pickles will wafte with the keeping; therefore you muft fill them 
up with cold vinegar. 
TAKE your onions when they are dry enough to lay up in 
your houfe, fuch as are about as big as a large walnut j or you 
may do fome as final] as you pleafe. Take off only the outward 
dry coat, then boil them in one water without Uniting, till they 
begin to grow tender; then drain them through a cullender, and 
let them cool j as foon as they are quite cold, flip off two out- 
ward coats or fldns, flip them till they look white from each other, 
rub them gently with a fine foft linen cloth, and lay them on a 
cloth to cool. When this is done, put them into wide-mouth’d 
glafles, with about fix or eight bay-leaves. To a quart of 
onions, a quarter of an ounce of mace, two large races of 
ginger lUced; all thefe ingredients mull be interfperfed here and 
there, in the glaffes among the onions; then boil to each quart 
of vinegar two ounces of bay-fair, fkim it well as the fcunj 
rifes, and let it ftand till it is cold ; then pour it into the glafs, 
cover it clofe with a wet bladder dipped in vinegar, and tie them 
down. This will eat well, and look white. As the pickle 
Waftes, fill them with cold vinegar. 
To pickle onions. 2 66 
The Art of Cookery, 
To -pickle lemons. 
TAKE twelve lemons, fcrape them with a piece of broken 
glafs; then cut them crofs in two, four parts downright, but 
not quite through, but that they will hang together; then put 
in as much fait js they will hold, rub them well, and ftrew them 
over with fait. Let them lie in an earthen difh for three days, 
and turn them every day ; then flit an ounce of ginger very thin, 
and falted for three days, twelve cloves of garlick parboiled and 
falted three days, a fmall handful of muftard-feeds bruifed and 
fearched through a hair-fieve, and fome red India pepper; take 
your lemons out of the fair, fqueeze them very gently, put them 
into a jar, with the fpice and ingredients, and cover them with 
thebeft white wine vinegar. Stop them up very clofe, and in a 
month’s time they will be lit to eat. 
To pickle mu for corns white. 
TAKE fma'l buttons, cut and prime them at the bottom, wafh 
them with a bit of flannel through two or three waters, then 
fet on the fire in a ftew-pan fpring-water, and a fmall handful of 
fait: when k boils, pour your mufhrooms in. Let it boil three 
or four minutes; then throw them into a cullender, lay them on 
a linen cloth quick, and cover them with, another. 
To make pickle for nwforcorns. 
TAKE a gallon of thebtft vinegar, put it into a cold jflill; 
to every gallon of vinegar put half a pound of bay-falt, a quar- 
ter of a pound of mace, a quarter of an ounce of cloves, a nut- 
meg cut into quarters, keep the top of the flill covered with a 
wet cloth. As the cloth dries, put on a wet one; don’t let the 
fire be too large, left you burn the bottom of the ftill. Draw 
it as long as you tafte the acid, and no longer. When you fill 
your bottl s, put in your mufnrooms, here and there put in a few 
blades of mace, and a dice of nutmeg; then fill the bottle with 
pickle, and melt fome mutton fat, flrain it, and pour over it. 
It will keep them better than oil. 
You muff put your nutmeg over the fire in a little vinegar, 
and give it a boil. Wh.le it is hot you may dice it as you pleafe. 
When it is cold, it will not cut; for it will crack to pieces. 
Note, In the 19th Chapter, at the end of the receipt for 
making vinegar, you will fee the beft way of pickling mufii- 
rooms, only they will not be fo white. made Plain and Eajy, 
267 
To pickle codlings. 
WHEN you have greened them as you do your pippins, and 
they are quite cold, with a fmall fcoop very carefully take off 
the eye as whole as you can, fcoop out the core, put in a 
clove of garlick, fill it up with muftard-feed, lay on the eye 
again, and put them in your glafles, with the eye uppermolf. 
Put the fame pickle as you do to the pippins, and tie them down 
clofe. 
To pickle red currants. 
THEY are done the fame way as barberries. 
To pickle fennel. 
SET fpring-water on the fire, with a handful of fait; when 
it boils, tie your fennel in bunches, and put them into the water, 
juft give them a fcald, lay them on a cloth to dry ; when cold, 
put in a glafs, with a little mace and nutmeg, fill it with cold 
vinegar, Jay a bit of green fennel on the top, and over that a 
bladder and leather. 
To pickle grapes. 
GET grapes at the full growth, but not ripe; cut them in 
fmall bunches fit for garniftiing, put them in a ftone-jar, with 
vine-leaves between every layer of grapes; then take as much 
fpring-water as you think will cover them, put in a pound of 
bay-fair, and as much white fait as will make it bear an egg. 
Dry your bay-falt and pound it, it will melt the fooner, put it 
into a bell-metal, cr copper-pot, boil It and fkim it very well ; 
as it boils, take all the black fcum off, but not the white fcum. 
When it has boiled a quarter of an hour, let it ftand to cool 
and fettle; when it is almoft cold, pour the clear liquor on the 
grapes, lay vine-leaves on the top, tie them down clofe with a 
linen cloth, and cover them with a difh- Let them ftand twenty- 
four hours; then take them out, and lay them on a cloth, cover 
them over with another, let them be dried between the cloths, 
then take two quarts of vinegar, one quart of fpring-water, and 
one pound of coarfe fugar. Let it boil a little while, fkim it as 
it boils very clean, let it ftand till it is quite cold, dry your jar, 
with a cloth, put frefh vine-leaves at the bottom, and between 
every bunch of grapes, and on the top; then pour the clear ofF The Art of Cookery, 
the pickle on the grapes, fill your jar that the pickle may bt 
above the grapes, tie a thin bit of board in a piece of flannel, 
lay it on the top of the jar, to keep the grapes under the pickle, 
tie them down with a bladder, and then a leather; take them 
out with a wooden fpopn. Be fare to make pickle enough to 
cover them. 
TAKE of white-wine vinegar, and wafer, of each an equal 
quantity: to every quart of this liquor put in half a pound of 
fixpenny fugar, then pick the worft of your barberries, and put 
into this liquor, and the beft into glafles; then boil your pickle 
with the worft of your barberries, and fkim it very clean. Boil 
it till it looks of a fine colour, then let it ftand to be cold before 
you flrain ; then ftrain it through a cloth, wringing it to get all 
the colour you can from the barberries. Let it ftand to cool and 
fettle, then pour it clear into the glafles in a little of the pickle, 
boil a little fennel} when cold, put a little bit at the top of the 
pot or glafs, and cover it clofe with a bladder and leather. To 
every half pound of fugar put a quarter of a pound of white 
fait. 
To pickle barberries- 
To fickle red callage. 
SLICE the cabbage thin, put to it vinegar and fait, and an 
ounce of all-fpice cold ; cover.it clofe, and keep it for ufe, It 
is a pickle of little ufe but for garnifhing of difhes, faliads, and 
pickles, though fome people are fond of it. 
To pickle golden pippins. 
TAKE the fineft pippins you can get, free from fpots and 
bruifes, put them into a preferving pan of cold fpring-water, 
and fet them on a charcoal fire. Keep them turning with a 
wooden fpoon, till they w ill peel; do not let them boil. When 
they are boiled, peel them, and put them into the water again, 
with a quarter of a pint of the beft vinegar, and a quarter of an 
ounce of allum, cover them very clofe with a pewter-difh, and 
fet them on the charcoal fire again, a flow fire not to boil. Let 
them ftand, turning them now and then, till they look green, 
then take them out, and lay them on a cloth to cool; when 
cold make your pickle as for the peaches, only inftead of made 
muftard, this muft be muftardfeed whole. Cover them clofe, 
and keep them for ufe. • made Plain and. Eafy. 
To pickle jleriion-buds and limes; you pick them off the 
lime-trees in the fummer. 
TAKE new ftertion-feeds or limes, pickle them when large, 
have ready vinegar, with what fpice you pleafe, throw them in, 
and flop the bottle dole. 
To pickle oyfters, cockles, and muff els. 
TAKE two hundred of oyfters, the nevveft and heft you can 
get, be careful to fave the liquor in fome pan as you open them, 
cut off the black verge, faying the reft, put them into their own 
liquor; then put all the liquor and oyfters into a kettle, boil 
them about half an hour on a very gentle fire, do them very 
/lowly, /kimming them as the Ikum rifes, then take them off 
the fire, take out the oyfters, ftrain the liquor through a fine 
cloth, then put in the oyfters again; then take out a pint of 
the liquor whilft it is hot, put thereto three quarters of an ounce 
of mace, and half an ounce of cloves. Juft give it one boil, 
then put it to the oyfters, and ftir up the fpices well among the 
oyfters, then put in about a fpoonful of fait, three quarters of a 
pint of the heft white-wine vinegar, and a quarter of an ounce 
of whole pepper; then let themftand till they be cold, then put 
the oyfters, as many as you well can, into the barrel; put in as 
much liquor as the barrel will hold, letting them fettle a while, 
and they will foon be fit to eat, or you may put them into ftonc 
jars, cover them clofe with a bladder and leather, and be fare 
they be quite cold before you cover them up. Thus do cockles 
and muflels, only this, cockles are fmali, and to this fpice you muft 
have at leaft two quarts, nor is there any thing to pick off them. 
Muffels you muft have two quarts, take great care to pick the 
crab out under the tongue, and a little fus which grows at the 
root of the tongue. The two latter, cockles and muffels, muft 
be waftied in feveral waters, to clean them horn the grit; put 
them in a ftew-pan by themfelves, cover them clofe, and when 
they are open, pick them out of the /hells and ftrain the liquor. 
To pickle young fuckers, or young artichokes, before the 
leaves are hard. 
TAKE young fuckers, pare them very nicely, all the hard 
ends of the leaves and (talks, juft fcald them in fait and water, 
and when they are cold put them into little giafs bottles. 
With two or three large blades of mace and £ nutmeg ftiqed thin.  The Art of Cookery * 
fill them either with diftilled vinegar, or the fugar vinegar of 
your own making, with half fpring-water. 
BOIL artichokes till you can pull the leaves off, then take off 
the chokes, and cut them from the ftalk; take great care you 
don’t let the knife touch the top, throw them into fait and wa- 
ter for an hour, then take them out and lay them on a cloth to 
drain, then put them into large wide-mouth’d glaffes, put a lit- 
tle mace and diced nutmeg between, fill them either with didd- 
led vinegar, or your fugar-vinegar and fpring-water; cover them 
with mutton fat fried, and tie them down with a bladder and 
leather. 
To pickle artichoke-bottoms. 
T0 pickle famphire. 
TAKE the famphire that is green, lay it in a clean pan, 
throw two or three handfuls of fait over, then cover it with 
fpring-water. Let it lie twenty-four hours, then put it into a 
clean brafs fauce-pan, throw in a handful of fait, and cover it with 
good vinegar. Cover the pan clofe, and fet it over a very flow 
fire; let it ftand till it is juft green and crifp, then take it off in 
a moment, for if it (lands to be foft it is fpoiled; put it in your 
pickling pot, and cover it clofe. When it is cold, tie it down 
with a bladder and leather, and keep it for ufe. Or you may 
keep it all the year, in a very ftrong brine of fait and water, and 
throw it into vinegar juft before you ufe it. 
Elder-Jhoots, in imitation of bamboo. 
TAKE the largeft and ycmngeft fhoots of elder, which put 
out in the middle of May, the middle ftalks are moft tender and 
biggeft ; the fmall ones are not worth doing. Peel off the out- 
ward peel or (kin, and lay them in a ftrong brine of fait and wa- 
ter for one night, then dry them in a cloth, piece by piece. In 
the mean time, make your pickle of half white wine, and half 
beer vinegar : to each quart of pickle you muft put an ounce of 
white or red pepper, an ounce of ginger fliced, a little mace,, 
and a few corns of Jamaica pepper. When the fpice has boiled 
in the pickle, pour it hot upon the fhoots, flop them clofe im- 
mediately, and fet.the jar two hours before the fire, turning it 
often. It is as good a way of greening pickles as often boiling ; 
or you may boil the pickle two or three times, and pour it on 
boiling hot, juft as you pleafe. If you make the pickle of the made Plain and Eajyi 
271 
fugatrvinegar, you muft; let one half be fpring-water. You have 
the receipt for this vinegar in the 19th Chapter. 
Rules to be ohferved in pickling. 
ALWAYS ufe ftone jars for all forts of pickles that require 
hot pickle to them. The firft charge is the leaft, for thefe not 
only laft longer, but keep the pickle better; for vinegar and fait 
will penetrate through all earthen veflels, ftone and glafs is the 
only thing to keep pickles in. Be fure never to put your hands 
in to take pickles out, it will foon fpoil it. The heft |S) to every 
pot tie a wooden fpoon full of little holes, to take the pickles out 
with. 
CHAP. XV. 
Of making Cakes, &c. 
Eo make a rich cake. 
TAKE four pounds of flour well dried and fifted, feven pounds 
of currants wafhed and rubbed, fix pounds of the beft frefli but- 
ter, two pounds of Jordan almonds blanched, and beaten with 
orange-flower water and fack till they are fine, then take four 
pounds of eggs, put half the whites away, three pounds of 
double-refined fugar beaten and fifted, a quarter of an ounce of 
mace, the fame of cloves and cinnamon, three large nutmegs 
all beaten fine, a little ginger, half a pint of fack, half a pint 
of right French brandy, Tweet-meats to your liking, they muft 
be orange, lemon, and citron. Work your butter to a cream 
with your hands, before any of your ingredients are in, then put 
in your fugar and mix it well together; let your eggs be well 
beat and ftrained through a fieve, work in your almonds firft, 
then put in your eggs, beat them all together till they look white 
and thick, then put in your fack, brandy and fpices, (hake your 
flour in by degrees, and when your oven is ready, put in your 
currants and fweet-meats as you put it in your hoop. It will take 
four hours baking in a quick oven. You muft keep it beating 
with your hand all the while you are mixing of it, and when 
your currants are well wafhed and cleaned. Jet them be kept be- 
fore the fire, fo that they may go warm into your cake. This 
quantity will bake beft in two hoops. t The Art of Cookery, 
TAKE the whites of twenty-four eggs, and a pound «f des- 
ble-refined fugar beat and lifted fine; mix both together, in a 
deep earthen pan, and with a whilk whilk it well for two or three 
hours together till it looks white and thick, then with a thirl 
broad board or bunch of feathers fpread it all over the top and 
fides of the cake j fet it at a proper diftance before a good cleat- 
fire, and keep turning it continually for fear of its changing co- 
lour; but a cool oven is beft, and an hour will harden it. You 
may perfume the icing with what perfume you pleafe. 
To ice a great cake. 
To make a pound cake. 
TAKE a pound of butter, beat it in an earthen pan with your 
hand one way, till it is like a fine thick cream, then have ready 
twelve eggs, but half the whites; beat them well, and beat 
them up with the butter, a pound of flour beat in it, a pound 
of fugar, and a few carraways. Beat it all well together for 
an hour with your hand, or a great wooden fpoon, butter a pan 
and put it in, and then bake it an hour in a quick oven. 
For change, you may put in a pound of currants clean walhed 
and picked. 
T9 make a cheap feed-cake. 
YOU muft take half a peck of flour, a pound and a half of 
butter, put it in a fauce-pan with a pint of new milk, fet it on 
the fire ; take a pound of fugar, half an ounce of all-lpice beat 
fine, and mix them with the flour. When the butter is melted, 
pour the milk and butter in the middle of the flour, and work 
it up like pafte. Pour in with the milk half a pint of good ale 
yeaft, fet it before the fire to rife, juft before it goes to the oven. 
Either put in fome currants or carraway-feeds, and bake it in a 
quick oven. Make it into two cakes. They /will take an hour 
and a'half baking. 
To make a butter cake. 
YOU muft take a difh of butter, and beat it like cream with 
your hands, two pounds of fine fugar well beat, three pounds 
cf flour well dried, and mix them in with the butter, twenty-four 
eggs, leave out half the whites, and then beat all together for an 
hour. Juft as you are going to put it into the oven, put in a made Plain and Eafy. 
quarter of an ounce of mace, a nutmeg beat, a little fade or 
brandy, and feeds or currants, juft as you pleafe. 
Po make ginger-bread cakes. 
T AKE three pounds of flour, one pound of fugar, one pound 
t)f butter rubbed in very fine, two ounces of ginger beat fine, 
a large nutmeg grated; then take a pound of treacle, a quarter 
of a pint of cream, make them warm together, and make up the 
bread ftiff; roll it out, and make it up into thin cakes, cut them 
out with a tea-cup, or fmall glafs," or roll them round like nuts, 
and bake them on tin plates in a flack oven. 
To make a fine feed or fajfron-cake, 
YOU mud take a quarter of a peck of fine flour, a pound 
and a half of butter, three ounces of carraway-feeds, fix eggs 
beat well, a quarter of an ounce of cloves and mace beat together 
very fine, a pennyworth of cinnamon beat, a pound of fugar, a . 
pennyworth of rofe-water, a pennyworth of faffron, a pint and 
a half of yeaft, and a quart of milk; mix it all together lightly 
With your hands thus; firft boil your milk and butter, then (kitn 
off the butter, and mix it with your flour and a little of the 
milk; ftir the yeaft into the reft and ftrain it, mix it with the 
flour, put in your feed and fpice, rofq-water, tin&ure of faf- ■ 
from, fugar, and eggs • bdat it all up well with your hands 
lightly, and bake it in a hoop or pan, but be fure to butter the 
pan well. It will take an hour and a half in a quick oven. You 
may leave out the feed if you chufe it, and I think it rather bet- 
ter without it, but that you muft do as you like. 
Po make a rich feed cake, called the nurds cake. 
YOU mull take four pounds of the fined flour, and three 
pounds of double-refined Cupar beaten and lifted j mix them • 
together and dry them by the fire tilf you prepare your other 
materials. Take four pounds of butter, beat it with your hahd 
till it is foft like cream, then heat thirty-five eggs, leave out fix -> 
teen whites, (train off your eggs from the treads, and beat them 
and the butter together nil all appears like butter. Put in four or 
five fpoonfuls of rofe or orange-flower-water, and beat again j 
then take your flour and fugar, with fix ounces of carraway 
feeds, and (trew them in by degrees, beating it up all the time 
for two hours together. You may put in as much tin&ure of 
cinnamon or amber-greafe as you pleafe ; butter your hoop, and ‘The Art of-Cookery, 
Jet it {land three hours in a moderate oven. You mull obfervs 
always, in beating of butter, to do it with a cool hand, and beat 
it always one way in a deep earthen difh. 
To make pepper cakes. 
TAKE half a gill of fack, half a quarter of an ounce of 
whole white pepper, put it in and boil it together a quarter of 
an hour, then take the pepper out, and put in as much double- 
refined fugar as will make it like a pafte, then drop it in what 
fhape you pleafe on plates, and let it dry itfelf. 
To make Portugal cakes. 
MIX into a pound of fine flour, a pound of loaf-fugar beat 
and lifted, then rub it into a pound of pure fweet butter til] it 
is thick like grated white bread, then put to it two fpoonfuls of 
rofe-water, two of lack, ten eggs, whip them very well with a 
whifk, then mix it into eight ounces of currants, mixed all well 
together; butter the tin pans, fill them but half full, and bake 
them ; if made without currants they will keep half a year ; add 
a pound of almonds blanched, and beat with rofe-water, as above, 
and leave out the flour. Thefe are another foit and better. 
To make a pretty cake. 
TAKE five pounds of flour well dried, one pound of fugar, 
half an ounce of mace, as much nutmeg, bear your fpice very 
fine, mix the fugar and fpice in the flour, take twenty-two eggs, 
leave out fix whites, beat them, put a pint of ale-yeafl: and 
the eggs in the flour, take two pounds and a half of frefh but- 
ter, a pint and half.of cream, let the cream and butter over the 
fire, till the butter is melted, let it fland till it is blood warm, 
before vou put It into the flour let it an hour by the fire to 
rile, then put in feven pounds of currants, which muft be 
plumped in half a pint of brandy, and three quarters of a pound 
of candied peels, it mulr be an hour and a quarter in the 
even. You mult put two pounds of chopped raifins in the flour, 
and a quarter of a pint of fack. When you put the currants in, 
bake it in a hoop. 
To make ginger-bread. 
TAKE three quarts of fine flour, two ounces of beaten gin- 
ger, a quarter ot an ounce of nutmeg, clove?, and mace beat 
hne, but moft of the lad; mix all together, three quarters of 
a pound of fine fugar, two pounds of treacle, fet it over the Are, made Plain and Eafy. 
l)ut don’t let it boil ; three quarters of a pound of butter melted 
in the treacle, and fome candied lemon and orange-ped cut 
fine; mix all thefe together well. An hour will bake it in a 
quick oven. 
To make Utile fine cakes. 
ONE pound of butter beaten to cream; a pound and a quar- 
ter of flour, a pound of fine fugar beat fine, a pound of cur- 
rants clean walked and picked, fix eggs, two whites left out, 
beat them fine, mix the flour, fugar, and eggs by degrees into 
the batter, beat it all well with both hands, either make it into 
little cakes or bake it in one. 
Another fort efi little cakes. 
A FOUND of flour, and half a pound of fugar, beat half a 
pound of butter with your hand* and mix them well together. 
jßake it in little caktsi 
TAKE eight eggs, and one pound of double-refined fugar 
beaten fine, twelve ounces of fine flour well dried, beat your 
eggs very well, then put in your fugar and beat it, and then 
your flour by degrees, beat it all very well together without 
ceafing; your oven muft be as hot as for halfpenny bread, then 
flour fome Iheets of tin, and drop your bifeuits of what bignefs 
you pleafe, put them in the oven as faft as you can, and when 
you fee them rife, watch them; if they begin to colour take 
them out, and put in more, and if the firft is not enough, put 
them in again. If they are right done, they will have a white 
ice on them. You may, if you chufe it, put in a few carraways ; 
when they are all baked, put them in the oven again to dry, 
then keep them in a very dry place. 
To make dr op•hij,cults. 
To made common hifeuits. 
BEAT up fix eggs, with a fpoonfu! of rofe-water and a fpoon- 
ful of fack, then add a pound of fine powdered fugar, apd a 
pound of flour; mix them into the eggs by degrees, and an 
ounce of coriander-feeds, mix all weli together, fihape them on 
■white thin paper, or tin moulds, in any form you pleafe. Beat 
the white of an egg, with a feather rub them over, and dufic 
fine fugar over them. Set them in an oven moderately heated, 
fill they life and come to a good colour, take them cut; and The Art cf Copkery, 
when you have done with the oven, if you have no (love to dry 
them in, put them in the oven again, and let them ftand ail 
night to dry. 
To make French hfcults, 
HAVING a pair of clean leaks ready, in one fcale put three 
new-kid eggs, in the other fcale put as much dried flour, an 
equal weight with the eggs, take out the flour, and as much 
fine powdered fugar; lirft beat the whites of the eggs up well 
with a whlfk till they are of a fine froth, then whip in half an 
ounce of candied lemon-peel cut vety thin and fine, and beat 
well: then by degrees whip in the flour and fugar, then flip in 
the yolks, and with a fpoon temper it well together, then fhape 
your bifcuits on fine white paper with your fpoon, and throw 
powdered fugar over them. Bake them in a moderate oven,, 
not too hot, giving them a fine colour on the top. When they 
are baked, with a fine knife cut them off from the paper, and 
lay them in boxes for ufs. 
To make maclercons. 
TAKE a pound of almonds, let them be fcalckd, blanched, 
and thrown into cold water, then dry them in a cloth, and 
pound them in a mortar, moiften them with orange-flour wa- 
ter, or the white of an egg, left they turn to oil j afterwards 
take an equal quantity of fine powder fugar, with three or four 
whites of eggs, and a little mufk, beat all well together, and 
them on a wafer paper with a fpoon round. Bake them 
in a gentle oven on tin plates. 
To make Shrezvfhury cakes. 
TAKE two pounds of flour, a pound of fugar finely fearched, 
mix them together (take out a quarter of a pound to roil them 
in) take four eggs beat, four fpoonfuls of cream, and two fpoon- 
fuls of rofe-water, beat them well together, and mix them With 
the flour into a pafle, roll them into thin cakes, and bake them 
in a quick oven. 
To make mailing cakes. 
TO a quarter of a peck of flour well dried at the fire, add 
two pounds of mutton fewet tried and Attained clear oft; when 
it is a little cool, mix it well with the flour. Tome fait, and a made Plain and Eafy. 
very little all-fpice beat fine ; take half a pint of good yeaft, and 
put in half a pint of water, (Hr it well together, ftrain it, and 
mix up your flour into a pafte of moderate IfifFnefs. You muft 
add as much cold water as will make the pafte of a right order : 
make it into cakes about the thicknefs and bignefs of an oat- 
cake; have ready feme currants clean wafhed and picked, ftrew 
feme juft in the middle of your cakes between your dough, fo 
that none can be feen till the cake is broke. You may leave 
the currants out, if you don’t chufe them. 
To make light wigs. 
TAKE a pound and a half of flour, and half a pint of milk 
-made warm, mix thefe together, cover it up, and Jet it lie by 
the fire half an hour; then take half a pound of fugar, and half 
a pound of butter, then work thefe into a pafte and make it into 
wigs, with as little flour as pofiible. Let the oven be pretty 
quick, and they will rife very much. Mind to mix a quarter 
of a pint of good ale yeaft in milk. 
To make very good wigs. 
TAKE a quarter of a peck of the fineft flour, rub it into three 
quarters of a pound of frefh butter till it is like grated bread, 
fomething more than half a pound of fugar, half a nutmeg, 
half a race of ginger grated, three eggs, yolks and whites 
beat very well, and put to them half a pint of thick ale yeaft, 
three or four fpoonfuls of fack, make a hole in the flour, and 
pour in your yeaft and eggs, as much milk, juft warm, as will 
make it into a light pafte. Let it ftand before the fire to rife 
half an hour, then make it into a dozen and a half of wigs, wafti 
them over with egg juft as they go into the oven. A quick oven 
&nd half an hour will bake them. 
To make hum. 
TAKE two pounds of fine flour, a pint of good ale yeaft, 
put a little lack in the yeaft, and three eggs beaten, knead ail 
thefe together with a little warm milk, a little nutmeg, and a 
little fait; then lay it before the fire till it rifes very light, then 
knead in a pound of frelh butter, a pound of rough carraway- 
comfits, and bake them in a quick even, in what Ihapc you 
plcafe, on floured paper. 'The Art of Cookery, 
To make little plumb cakes. 
TAKE two pounds of flour dried in the oven, or at a great 
fire, and half a pound of fugar finely powdered, four yolks of 
eggs, two whites, half a pound of butter wafhed with rofe- 
water, fix fpoonfuls of cre im warmed, a pound and a half of 
currants unwafhed, but picked and rubbed very clean in a cloth ; 
mix it all well together, then make them up into cakes, bako 
them in an oven almofi as hot as for a manchet, and let them 
fiand half an hour till they are coloured on both fides, then take 
down the oven-lid, and let them fiand to foak. You mu ft rub 
the butter into the flour very well, then the egg and cream * 
and then the currants. 
CHAP. XVI. 
Of cbeefecakes, creams, jellies, whip-fyllabubs, &c, 
To make fine cheefecakes, 
TAKE a pint of cream, warm it, and put it to five quarts of 
milic warm from the cow, then put runnet to it, and juft give it 
a ftir about; and when it is come, put the curd in a linen- 
bag or cloth, let it drain well away from the whey, but do 
not fqueeze it much; then put it in a mortar, and break the 
curd as fine as butter, then put to your curd half a pound of Tweet 
almonds blanched and beat exceeding fine, and half a pound of 
mackeroons beat very fine. If you have no mackeroons, get 
Naples bifcuics, then add to it the yolks of nine eggs beaten, a 
whole nutmeg grated, two perfumed plumbs, diflbived in rofe or 
orange-flower water, half a pound of fine fugar; mix all well 
together, then melt a pound and a quarter of butter, and ftir it 
well in it, and half a pound of currants plumped, to let fland to 
cool till you ufe it, then make your puil pafte thus: take a pound 
of fine flour, wet it with cold water, roll it our, put into it by 
degrees a pound of frefh butter, and fhakc a little flour on each 
coat ss you roll it, Make it juft as you ufe it. made Plain and Ea fy. 
You may leave out the currants for change, nor need you put 
in the perfumed plumbs, if you diflike them ; and for variety, 
when you make them of mackeroons, put in as much tindlure of 
faffron as will give them a high colour, but no currants. This 
we call faffron cheefecakes; the other without currants, almond 
cheefecakes; with currants, fine cheefecakes j with mackeroons, 
mackeroon cheefecakes. 
To make lemon cheefecakes. 
TAKE the pee! of two large lemons, boil it very tender, then 
pound it well in a mortar, with a quarter of a pound or more of 
loaf fugar, the yolks of fix eggs, and half a pound of frefti 
butter; pound and mix all well together, lay a puff-pafte in 
your patty-pans, fill them half full, and bake them. Orange 
cheefecakes are done the fame way, only you boil the peel m 
two or three waters, to take out the bitternefs. 
A fecond fori of lemon cheefecakes. 
TAKE two large lemons, grate off the pee! of both, and 
fqueeze out the juice of one, and add to it half a pound of 
double-refined fugar, twelve yolks of eggs, eight whites well 
beaten, then melt half a pound of butter, in four or five fpoon- 
fuls of cream, then ftir it all together, and fet it over the fire, 
flirring it till it begins to be pretty thick; then take it off, and 
when it is cold, fill your patty-pans little more than half full* 
Put a pafte very thin at the bottom of your patty-pans. Half an 
hour, with a quick oven, will bake them. 
To make almond cheefecakes. 
TAKE half a pound of Jordan almonds, and Jay them ’n 
cold water all night; the next morning blanch them into cold 
water, then take them out, and dry them in a clean cloth, beat 
them very fine in a little orange-flour water, then take fix eggs, 
leave out four whites, beat them and ft rain them, then haft a 
pound of white fugar, with a little beaten mace; beat them 
Well together in a marble mortar, take ten ounces of good frefh 
butter, melt it, a little grated lemon-peel, and put them in the 
mortar with the other ingredients; mix all well together and 
fill your patty-pans. ■ • ' The Art cf Cookery9 
TAKE the yolks of two hard eggs, and beat them in a 
marble mortar, with a large fpoonful of orange-flower water, 
and two tea fpoonfuls of fine fugar beat to powder, beat this 
all together till it is a fine pafte, then mix it up with about as 
much frefli butter out of the churn, and force it through a fine 
jftrainer full of little holes into a plate. This is a pretty thing 
to fet oft a table at fupper. 
To make fairy but I cr. 
To make almond cujlards. 
TAKE a pint of cream, blanch and beat a quarter or a pound 
of almonds fine, with two fpoonfuls of rofe-water. Sweeten it 
to your palate j beat up the yolks of four eggs, fiir all together 
one way oyer the fire till it is thick, then pour it out into cups, 
Or you may bake it in little china cups. 
To make baked cujlards. 
ONE pint of cream boiled with mace and cinnamon ; when 
cold take four eggs, two whites left out, a little rofe and orange- 
flower water and lack, nutmeg and fugar to your palate 3 mis 
them well together, and bake them in china cups. 
To make -plain cujlards. 
TAKE a quart of new milk, fweeten it to your tafte, grate In 
a little nutmeg, beat up eight eggs, leave out half the whites, 
beat them up well, fiir them into the milk, and bake it in 
china bafons, or put them in a deep china difh ; have a kettle of 
water boiling, fet the cup in, let the water come above half 
way, but don’t let it boil too faff for fear of its getting into the 
cups. You may add a little rofe-water. 
To make orange butter. 
TAKE the yolks of ten eggs beat very well, half a pint of 
Rhenuh, fix ounces of fugar, and the juice of three fweet 
oranges; fet them Over a gentle hre, flirring them one way till 
it is thick. When you take it off, fiir in a piece of butter as 
as % large walnut. *' ’ made Plain and Eajyl 
To make Jleeple cream, 
TAKE five ounces of hartfhorn, and two ounces of ivory* 
nnd put them in a ftone bottle, fill it up with fair water to the 
neck, put in a final! quantity of gum arabick, and gum dra- 
gon ; then tie up the bottle very clofe, and fet it into a pot of 
water, with hay at the bottom. Let it ftand fix hours, then 
take it out, and let it ftand an hour before you open it, left it 
fly in your face; then ftrain it, and it will be a ftrong jelly, 
then take a pound of blanched almonds, beat them very fine, 
mix it with a pint of thick cream, and let it ftand a little; then 
If rain it out, and mix it with a pound of jelly, fet it over the fire 
till it is fcaltling hot, fweeten it to your tafte with double refined 
fugar, then take it off, put in a little amber, and pour it into 
fmall high-gallipots, like a fugar-loaf at top; when it is cold, 
turn them, and lay cold whipt-cream about them in heaps. Be 
fure it does not boil when the cream is in. 
TAKE five large lemons, pare them as thin as poffible* 
fteep them all night in twenty fpoonfuls of fpring-water, with 
the juice of the lemons, then ftrain it through a jelly-bag into 
a filver fauce-pan, if you have one, the whites of fix eggs beat 
well, ten ounces of double refined fugar, fet it over a very flow 
charcoal fire, ftir all the time one way, Ikim it, and when 
it is as hot as you can bear your lingers in, pour it into 
glaffes. 
Lemon cream. 
A fecond lemon cream. 
TAKE the juice of four large lemons, half a pint of water, 
a pound of double-refined-fugar beaten fine, the whites of feven 
eggs, and the yolk of one beaten very well, mix all together, 
ftrain it, and fet it on a gentle fire, ftirring it all the while, 
and fcum it clean, put into it the peel of one lemon, when it is 
very hot, bur don’t boil, take out the lemon-peel, and pour it 
into china difhes. You mu ft obferve to keep it ftirring one way 
all the time it is over the fire. *The Art of Cookery, 
Jelly of cream. 
TAKE four ounces of, hartfhorn, put it on in three pints of 
water, let it boil till it is a ftiff jelly, which you will know 
by taking a little in a fpoon to cool; then ftrain it off, and add 
to it half a pint of cream, two fpoonfuls of rofe-water, two 
fpoonfuls of fack, and fweeten it to your tafte; then give it a 
gentle boil, but keep ftirring it all the time, or it will curdle; 
then take it off, and ftir it till it is cold; then put it into broad 
bottom cups, let them ftand all night, and turn them out into 
a difh; take half a pint of cream, two fpoonfuls of rofe-water, 
and as much fack, fweeten it to your palate, and pour over 
them. 
‘To make orange cream. 
TAKE a pint of juice of feville oranges, and put to it the 
yolks of eggs, the whites of but four, beat the eggs very 
well, and ftrain them and the juice together; add to it a pound 
of double-refined fugar, beaten and lifted; fet all thofe toge- 
ther on a foft fire, and put the peel of half an orange to it, 
keep it ftirring all the while one way. When it is almoft ready 
to boil, take out the orange-peel, and pout out the cream into 
glaffes, or china difties. 
TAKE two quarts of goofeberries, put to them as much 
water as will cover them, fcald them, and then run them thro* 
a fieve with a fpoon : to a quart of the pulp you muft have 
fix eggs well beaten ; and when the pulp is hot, put in an 
ounce of frelh butter, fweeten it to your tafte, put in your eggs, 
and ftir them over a gentle fire till they grow thick, then fet it 
by; and when it is aimoft cold, put into it two fpoonfuls of 
juice of fpinach, and a fpoonful of orange-flower water or fack ; 
ftir it well together, and put it into your bafon. When it is 
cold, ferve it to the table. 
cIo make goofeherry cream. 
SVo make barley cream. 
TAKE a fmall quantity of pearl-barley, boil it in milk 
and water till it is tender, then ftrain the liquor from 
it, put your barley into a quart of cream, and let it boil a wade Plain and Eafy. 
little, then take the whites of five eggs and the yolk of one, 
beaten with a fpoonful of fine flour, and two fpoonfuls of 
orange-flower water; then take the cream off the fire, and mix 
in the eggs by degrees, and fet it over the fire again to thicken. 
Sweeten to your tafte, pour it into bafons, and when it is cold 
ferve it up. 
T9 make Hunched cream. 
TAKE a quart of the thickeft Tweet cream you can get, tea* 
fon it with fine fugar and orange-flow r water, and boil it; then 
beat the whites of twenty eggs, with a little cold cream, takeout 
the treddles, which you muft do by {training it after it is beat, 
and when the cream is on the fire and boils, pour in your eggs, 
flirting it all the time one way till it comes to a thick curd, then 
take it up and pafs through a hair-fieve, then beat it very well 
\vith a fpoon till cold, and put it into difhes for ute. 
TAKE a quart of cream, boil it with half a nutmeg grated, 
a blade or two of mace, a bit of lemon-peel, and fweeten to 
your tafte: then blanch a quarter of a pound of almonds, beat 
them very fine, with a fpoonful of rofe or orange-flower water, 
Jake the whites of nine eggs well beat, and ftram them to your 
almonds, beat them together, rub very well through a coarfe 
hair fieve; mix all together with your cream, fet it on the fire, 
ftir it all one way all the time till it boils, pour it into your cups 
t»r diflies, and when it is cold ferve it up. 
To make almond cream. 
To make a fine cream. 
TAKE a pint of cream, fweeten it to your palate, grate a 
little nutmeg, put in a fpoonful of orange-flower water and 
yofe water, and two fpoonfuls of fack, beat up four eggs, but 
two whites; ftir it ail together ope way over the fire till it is 
thick, have cups ready, and pour it in. 
TAKE fix large laurel leaves, boll them in a quart of thick 
cream : when it is boiled throw away the leaves, beat the voiles 
of five eggs with a little cold cream, and fugar to your tafte 
then thicken the cream with your egss, fet it over the fire again, 
but don't let it boil, keep it ft firing all the while one way,°and 
jpoar it into china diihes; when it is cold it is fit for qfe. 
To make ratafa cream. The Art of Cookery^ 
To make wbiDt cream. 
TAKE a quart of thick cream, and the whites of eight eggs 
heat well, with half a pint of Tack; mix it together, and 
fvveeten it to your tafte with double refined fugar. You may 
perfume it, if you pleafe, with a little mufk or amber-greafe tied 
in a rag, and fleeped a little in the cream, whip it up with a 
whifk, and fome lemon-peel tied in the middle of the whifk; take 
the froth with a fpoon, and lay it in your glafles or batons. 
This does well over a fine tart. 
To male whipt fjllalubs. 
TAKE a quart of thick cream, and half a pint of fack, the 
juice of two Seville oranges or lemons, grate in the peel of two 
lemons, half a pound of double refined fugar, pour it into a 
broad earthen pan, and whifk it well; but firft fvveeten fome 
red wine or fack, and fill your glafles as full as you chufe j then 
as the froth rifes take it off with a fpoon, and lay it carefully 
into your glades till they are as full as they will hold. Don’t 
make thefe long before you ufe them. Many ufe C) der fweeten- 
ed, or any wine you pleafe, or lemon, or orange whey made 
thus; fqueeze the juice of a lemon or orange into a quarter of a 
pint of milk, when the curd is hard, pour the whey clear 
and fvveeten it to your palate. You may colour fome with the 
juice of fpinacb, fome with faffron, and fome with cochineal* 
juft as you fancy. 
To make everlafting fyllabubs. 
TAKE five half pints of thick cream, half a pint of Rhenifb3 
half a pint of Tack, and the juice of two large Seville oranges; 
grate in juft the yellow rhind of three lemons, and a pound of 
double-refined fugar well beat and lifted; mix all together with 
a fpoonful of orange-flower water; beat it well together with 
a whifk half an hour, then with a fpoon fill your glafles. Thefe 
will keep above a week, and is better made the day before. The 
heft way to whip fyilabub is, have a fine large chocolate mill, 
which you muft keep on purpofe, and a large deep bowl to mill 
them in. It is both quicker done, and the froth ftronger. For the 
thin that is left at the bottom, have ready fome calPs foot jelly 
boiled and clarified, there muft be nothing but the calf’s foot 
boiled, to a hard jelly: when cold, take off the fat, clear it with 
the whites of eggs, run it through a flannel bag, and mix it 
with the clear, which you faved of the fyllabubs. Sweeten it to 
your palate, and give it a boil; then pour it into bafons, or what 
\ou pkafe. When cold, turn it out, and it is a fine flummery. Shade Plain and Eajy. 
Po make a trifle. 
COVER the bottom of your difli or bowl with Naples bifcuits 
broke in pieces, mackeroons broke in halves, and ratafia cakes. 
Juft wet them all through with Tack, then make a good boiled 
cuftard not too thick, and when cold pour it over it, then put 
a fyllabub over that. You may garmili it with ratafia cakes, 
currant Jelly, and flowers. 
To make hartjhorn jelly. 
BOIL half a pound of hartfhorn in three quarts of water over 
a gentle fire, till it becomes a jelly. If you take out a little to 
cool, and it hangs on the i’poon, it is enough. Strain it while 
is is hot, put it in a well-tinned Luce-pan, put to it a pint of 
Rhenifh wine, and a quarter of a pound of loaf fugar ; beat the 
whites of four eggs or more to a froth, ftir it all together that 
the whites mix well with the jelly, and pour it in, as if you were 
cooling it. Let it boil for two or three minutes, then put in the 
juice of three or four lemons; let it boil a minute or two longer. 
When it is finely curdled, and of a pure white colour, have 
ready a fwanfkin jelly bag over a china bafon, pour in your jelly, 
and pour back again till it is as clear as rock water; "then fet a 
very clean china bafon under, have your glafles as clean as pof- 
fible, and with a clean fpoon fill your glafles. Have readv fome 
thin rhind of the lemons, and when you have filled half your 
glafles throw your peel into the bafon ; and when the jelly is all 
run out of the bag, with a clean fpocn fill the reft of the glafles, 
and they will look of a fine amber colour. Now in putting in 
the ingredients there is no certain rule. You muft put in lemon 
and fugar to your palate. Moft people love them fweet; and 
indeed they are good for nothing unlefs they are. 
To make ribband jelly. 
TAKE out the great bones of four calves feet, put the feet 
into a pot with ten quarts of water, three ounces of hartfiiorn, 
three ounces of ifinglafs, a nutmeg quartered, and four blades 
of mace; then boil this till it comes to two quarts, frrain it 
through a flannel bag, let it Hand twenty-four hours, then fcraps 
off all the fat from the top very clean, then fisce it, put to it 
the whites of fix eggs beaten to a froth, boil it a little, and 
ftrain it again through a flannel bag, then run the jelly into little 
high glafies, run every colour as thick as your fin. er, one co- 
lour muft be thorough cold before you put another on, and that  Art of Cookery, 
you put on muft not be but blood-warm, for fear It mix together* 
You muft colour red with cochineal, green with fpinach, yel- 
low with faffron, blue with fyrup of violets, white with thick 
cream, and fometimes the jelly by itfelf. You may add orange- 
flower water, or wine and fugar, and lemon, it you pleaiej 
but this is all fancy. 
STo make calves feet jelly. 
BOIL two calves feet in a gallon of water till it cofnes to a 
quart, then drain it, let it ftand till cold, fkim off all the fat 
clean, and take the jelly up clean. If there is any fettling in the 
bottom, leave it; put the jelly into a fauce-pan, with a pint of 
mountain wine, half a pound of loaf-fugar, the juice of four 
large lemons, beat up fix or eight whites of eggs with a whifk, 
then put them into a fauce-pan, and dir all together well till it 
boils. Let it boil a few minutes. Have ready a large flannel 
bag, pour it in, it will run through quick, pour it in again till 
it runs clear, then have ready a large china bafon, with the 
lemon-peels cut as thin as poflible, let the jelly run into that 
bafon, and the peels both give it a fine amber colour, and alfo 
a flavour; with a clean diver fpoon dll your glades. 
’To make currant jelly. 
STRIP the currants from the dalks, put them in a done jar, 
flop it clofe, fet it in a kettle of boiling water half way the jar, 
let it boil half an hour, take it out and drain the juice through 
a coarfe hair-deve; to a pint of juice put a pound of fugar, fet 
it over a dne quick clear dre in your preferving-pan or bell-metal 
Ikillet; keep ftirring it all the timy till the fugar is melted, then 
fkim the feum off as fad as it rifes. When your jelly is very 
clear and dne, pour it into gallipots; when cold, cut white pa- 
per juil the bignefs of the top of the pot and lay on the jelly, 
dip tbofe papers in brandy, then cover the top clofe with white 
paper, and prick it full of holes; fet it in a dry place, put foine 
into glades, and paper them. 
To make rajherry glam. 
TAKE a pint of this currant jelly, and a quart of rafberries, 
bruife them well together, fet them over a How fire, keeping 
them flirting all the time till it boils. Let it boil five or fix 
minutes, pour it into your gallipots, paper as you do the cur- 
rant jelly, and keep it for ufe. They will keep for two or three 
years, and have the full flavour of the rafbsrry. made Plain and Etify. 
To make hartjhorn flummery. 
BOIL half a pound of the (havings of hartftiorn in three 
pints of water till it comes to a pint, then drain it through a fieve 
into a bafon, and fet it by to cool; then fet it over the fire, let 
it juft melt, and put to it half a pint of thick cream, fealded and 
grown cold again, a quarter of a pint of white wine, and two 
I'poonfuls of orange-fiower water; fweeten it with fugar, and beat 
it for an hour and a half, or it will not mix well, nor look well; 
dip your cups in water before you put in the flummery, or elfe 
it will not turn out well. It is beft when it (lands a day or two 
before you turn it out. When you ferve it up, turn it out of 
the cups, and ftick blanched almonds cut in long narrow bits on 
the top. You may eat them either with wine or cream. 
A fecond way to make hartjhorn flummery. 
TAKE three ounces of hartftiorn, and put to it twTo quarts 
of fpring-water, let it funnier over the fire fix or feven hours, 
till half the water is ccnfumed, or elfe put it in a jug, and fet it 
jn the oven with houfhold bread, then drain it through a fieve, 
and beat half a pound of almonds very fine, with fome orange- 
flower water in the beating ; when they are beat, mix a little of 
your jelly with it and fome fine fugar; drain it out and mix it 
with your other jelly, dir it together till it is little more than 
blood-warm, then pour it into half-pint bafons or diflies for the 
purpofe, and fill them but half full. When you ufe them, turn 
them out of the difh as you do flummery. If it does not come 
out clean, fet your bafon a minute or two in warm water. You 
may dick almonds in or not, juft as you pleafe. Eat it with 
wine and fugar. Or make your jelly this way : put fix ounces of 
hartftiorn in a glazed jug with a long neck, and put to it three 
pints of foft water, cover the top of the jug clofe, and put a 
weight on it to keep it deady; fer it in a pot or kettle of w’ater 
twenty-four hours, let it not boil, but be fealding hot, then 
drain it cut and make your jelly. 
GET' Tome oatmeal, put it into a broad deep pan, then cover 
it with water, ftir it together, and let it ftand twelve hours, 
then pour off that water clear, and put on a good deal of frtih 
water, ib ift.lt again in twelve hours, and fo on in twelve more; 
then pour off the water clear, and (train the oatmeal through a 
To make oatmeal flummery.  tfhe Art of Cookery; 
coarfe hair fieve, and pour it Into a fauce-pan. keeping it (lining 
all the time with a (lick till it boils and is very thick; then pouf 
it into difhes; when cold turn it into plates, and eat it with what 
you pleafe, either wine and fugar, or beer and fugar, or milk. 
It eats very pretty with cyder and fugar. 
You mult obferve to put a great deal of water to the oatmeal, 
and when you pour off the laft water, pour on juft enough frefh 
as to (lain the oatmeal well. Some let it (land forty eight hours, 
fome three days, fruiting the water every tvvei e hours; but 
that is as you love it for fweetnefs or tartnefs. Grotes once cut 
does better than oatmeal. Mind to ftir it together when you 
put in frefh water. 
5Tb make a fine fyllabub from the cow. 
MAKE your fyllabub of either cyder or wine, fweeten it 
pretty fweet, and grate nutmeg in, then milk the milk into the 
liquor; when this is done, pour over the top half a pint or a 
pint of cream, according to the.quantify of fyllabub you make. 
You may make this fyllabub at home, only have new milk; 
make it as hot as milk from the cow, and out of a tea-pot, or 
any fuch thing, pour it hr holding your hand very high. 
7b make a hedge hog. 
TAKE two pounds of blanched almonds, beat them well in 
& mortar, with a little canary and orange-flower water, to keep 
them from oiling. Make them into fluff pafte, then beat in the 
yolks of twelve eggs, leave out five of the whites, put to it a 
pint of cream, fweetened with fugar, put in half a pound of 
fweet butter melted, fet it on a furnace or flow fire, and keep it 
conftantly ftirring, till it is ftiff enough to he made in the form 
of a hedge-hog; then flick it full of blanched almonds, flit and 
fluck up like the briftles of a hedge-hog, then put it into a difh, 
take a pint of cream and the yolks of four eggs beat up, fweetened 
with fugar to your palate. Stir them together over a flow fire 
till it is quite hot, then pour it round the hedge-hog in a difh, 
and let it ftand till it is cold, and ferve it up. Or a rich calf's 
foot jeliy made clear and good, and pour it into the difh round 
the hedge-hog; and when it is cold,. .it looks pretty, and makes 
a pretty difh; or. it looks pretty in the middle of a table for 
fupper. made Plain and Eafy. 
To make French flummery. 
YOU mu ft take a quart of cream and half an ounce ofifing- 
glafs, beat it fine, and ftir it into the cream. Let it boii foftly 
over a flow fire a quarter of an hour, keep it ftirring all the 
time ; then take it oft the fire, fweeten it to your palate, and 
put in a fpoonful of rofe-water and a fpoonful of orange-flower 
water; ftrain it and pour it into a glafs or baton, or juft: what 
you pleafe, and when it is cold turn it out. It makes a fine fide- 
difh. You may eat it with cream, wine, or what you pleafe. 
Lay round it baked pears. It both looks very pretty, and eats 
fine. 
A buttered tori. 
T AKE eight or ten large codlings, and fcald them, when cold 
flon them, taiee the pulp and beat it as fine as you can with a 
fi'ver fpoon, then mix in the yolks of fix eggs and the whites of 
four beat all well together, a Seville orange, fqueeze in the juice, 
and Hired the rind as fine as pcflible, with feme grated nutmeg 
and fugar to your tafte ; melt feme fine frefh butter, and beat 
up with it according as it Wants, till it is all like a fine thick 
cream, and then make a fine pufF-.pafte, have a large tin-patty that 
will juft hold it, cover the patty with the pafte, and pour in the 
ingredients. Don’t put any cover on, bake it in a quarter of an 
hour, then flip it out of the patty on a difh, and throw fine fu- 
gar well beat all over it. It is a very pretty fide-difli for a fccond 
courfe. You may make this of any large apples you pleafe. 
FIRST have a piece of tin, made in the fhapeof a half-moon, 
as deep as a half pint bafon, and one in the fnape of a large 
dar, and two or three lefler ones. Boil two calves feet in a 
gallon of water till it comes to a quart, then drain it off, and 
when cold fkim off all the fat, take half the jelly, and fweeten it 
with fugar to your palate, beat up the whites of four eggs dir all 
together over a flow fire till it boils, then run it through a 
flannel bag till clear, put it in a clean fauce-pan, and take an. 
ounce of fweet almonds blanched and beat very fine in a marble 
mortar, with two fpoonfuls of rofe-water and two of orange- 
flower water; then drain it through a coarfe cloth, mix it with, 
the jelly, dir in four large fpoonfuls of thick cream, dir it all 
together till it boils, then have ready the difh you intend it for. 
Moon-jhine. lay the tin in the flhape of a half-moon in the middle, and the 
ftars round it; lay little weights on the tin to keep them in the 
places you would have them lie, then pour in the above blanc- 
manger into the difh, and when it is quite cold take out the tin 
things, and mix the other half of the jeily with half a pint of 
good white wine and the juice of two or three lemons, with 
Joaf fugar enough to make it Tweet, and the whites of eight 
eggs beat fine ; ftir it all together over a flow fire till it boils, 
then run it through a flannel bag till It is quite clear, in a china 
bafon, and very carefully fill up the places where you took the 
tin out; let it ftand till cold, and fend it to table. 
The Art of Cookery, 
Note, You may for change fill the difh with a fine thick al- 
mond cuftard; and when it is cold, fill up the half-moon and 
ftars with a clear jelly. 
2''he floating ifland, a pretty diflo for the middle of a table 
at a fee on d courfe, or for [upper. 
YOU may take a foop-difh, according to the fize and quan- 
tity you would make, but a pretty deep glafs difh is beft, and 
fet it on a china difh; firft take a quart of the thickeft cream 
you can get, make it pretty fweet with fine fugar, pour in a gill 
of fack, grate the yellow rind of a lemon in, and mill the 
cream till it is all of a thick frothy then as carefully as you can 
pour the thin from the froth into a difh; take a French roll, or 
as many as you want, cut it as thin as you can, lay a layer of that 
as light as poffible on the cream, then a layer of currant jelly, 
then a very thin layer of roll, and then hartfhofn jelly, then 
French roll, and over that whip your froth which you faved of? 
the cream very well milled up, and lay at top as high as you can 
heap it; and as for the rim of the difh, fet it round with fruit 
or fweetmeats, according to your fancy. This looks very pretty 
in the middle of a table with candles round it, and you may 
make it of as many different colours as you fancy, and according 
to what jellies and giams or fweetmeats you have; or at the 
bottom of your difh you may put the thickeft creatn you can get; 
but that is as you fancy. made Plain and Eafy. 
C H A P. XVII. 
Of made-wines, brewing, French bread, &c. 
To make raifin wine. 
TAKE two hundred of raifins, ftalks and all, and put them 
into a large hogfhead, fill it up with water, let them fteep a fort- 
night, ftirring them every day ; then pour ofF all the liquor, and 
drels the raifins. Put both liquors together in a nice clean 
vefTel that will juft hold it, for it muft be full; let it ftand till it 
has done hiding, or making the leaft noife, then ftop it clofe 
and let it ftand fix mentis, Peg it, and if you find it quite clear 
rack it ofFinto another vefle!; ftop it clofe, and let it ftand three 
months longer; then bottle it, and when you ufe it, rack it off 
into a decanter. 
To make elder wine. 
PICK the elder berries when full ripe, put them into a ftone 
jar, and fet them in the oven, or a kettle of boiling water til! the 
jar is hot through ; then take them out and ftrain them through 
a coarfe cloth, wringing the berries, and put the juice into a 
clean kettle : to every quart of Juice put a pound of fine Lifbon 
fugar, let it boil and fldm it well. When it is clear and fine, 
pour it into a jar; when cold, cover it clofe, and keep it till you 
make raifin wine : then when you tun your wine, to every gal- 
lon of wine put half a pint of the elder fyrup. 
To make orange wine. 
T AKE twelve pounds of the heft powder fugar, with the whites 
of eight or ten eggs well beaten, into fix gallons offpring-wa- 
ter, and boil three quarters of an hour. When it is cold, put 
into it fix fpoonfuls ofyeaft, and alfo the juice of twelve lemons, 
which being pared muft ftand with two pounds of white fugar 
in a tankard, and in the morning fkim off the top, and then put 
it into the water: then add the juice and rinds of fifty oranges, 
but not the white part of the rinds, and fo let it work ail toge- 
ther two days and two nights; then add two quarts ot Rhemiu 
dr white wine, and put it into your veffel. 
To make orange wine with raifins. 
TAKEthirty pounds of new Malaga raifins picked clean, chop 
frhem fmall, you mufl have twenty large Seville oranges, ten 
Of them you muft pare as thin as for preserving ; boil about eight 
gallons of foft water till a third part be confumed, let it cooT a The Art of Cookery 
little, then put five gallons of it hot upon your raifins and orange- 
peel, fiir it well together, cpver it up, and when it is cold let 
it {land five days, ftirring it up once or twice a day, then pafs it 
thro’ a hair-fieve, and with a fpoon preis it as dry as you, can, 
put it in a runlet fit for it, and put to it the rind of the other ten 
oranges, cut as thin as the fiiftj then make a fyrup of the 
juice of twenty oiange-, with a pound of white fugar. It 
mull be made the day before you tun it up ; fiir it well toge- 
ther, and flop it clofe 5 let it fiand two months to clear, then 
bottle it up. It will keep three years, and is the better for 
keeping. 
2T make elder-flower wine, very like Front imac. 
TAKE fix gallons of fpnng-water, twel e pounds of white 
fugar, fix pounds of raifins of the fun chopped. Boil thefe to- 
gether one hour, then take the flowers of elder, when they arc 
falling, and rub them oft to the quantity of half a peck. When 
the liquor is cold., put them in, the next day put in the juice of 
three lemons, and four fpoonfu,ls of od ale yeaft Let it ftand 
covered up two days, then drain it off, and pui it in a veffel fic 
for it. To every gallon of wine put a quart of Rhenifh, and put 
your bung lightly on a fortnight,, then flop it do n d ie. Let 
it ftand fix months; and if you find it is fine, buttle it off. 
To make goojeherty wine. 
GATHER your gcofebernes in dry weather, when they are 
half ripe, pick them, and bruife a peck in a tub, with a wooden 
mallet; then take a horfe-hair cloth, and prefs them as much 
as poftible, without breaking the teeds W hen you have pref- 
fed cut all the juice, to every ga lon of gcofebernes put tlvee 
pounds of fine dry powder fugar, ilir it all together till the fu- 
gar is all diffolved. then put it ip a veffel orcafk, which mu ft be 
quite full- If ten or twelve gallons, let ir ftand a fortnight; if 
a twenty gallon cafic. let it ftand five weeks, bet it in a cool 
place, then draw ir off from the lees, clear the veffel of the lees 
and pour in the clear liquor again, if it be a ten gallon cafk. 
Jet it ftand three months; if a twenty gallon, four or five 
months, then bottle it oft'. 
To make currant wine. 
GATHER, your currants of- a fine cry day, when the fruit 
is full i ipe,- ftrip tl cm} put them in a large pan, and bruife 
them with a wooden piffle till they are all uruifed., let them 
fiand in a pan or tub twenty-four hours to foment; then run 
it through a hair-fieve, and don’t Jet your hand touch your li- 
quor. To every gallon of this liquor put two pounds and a made Plain and Reify. 
half of white fugar, Air it well together, and put it Into your 
veflel. To every fix gallons put in a quart of brandy, and let 
it fland fix weeks. If it is fine, bottle st; if it is not, draw it 
off as clear as you can, into another veflel or large bottles 3 and 
in a fortnight, bottle it in final! bottles. 
To make cherry mine. 
PULL your cherries when full ripe off the fialks, and prefs 
them through a hair fieve. To every gallon of liquor put two 
pounds of lump fugar beat fine ftir it together and put it into a 
veflel, it muft be full; when it has done working and making 
any node, flop it dole for three months, and bottle it off. 
To make bi> ch wine. 
THE feafon for procuring the liquor from the birch trees is in 
the beginning of March, while the fap is rifing, and before the 
leaves (hoot out; for when the fap is come forward, and the 
leaves appear, the juice, by being long digefled in the batk, 
grows thick and coloured, which before was thin and clear. 
The method of procuring the juice is, by boring holes in the 
body of the tree, and putting in foflets, which are commonly 
made of the branches of elder, the pith being taken out. You 
may without hurting the tree, if large, rap it in feveral places, 
four or five at a time, and by that means Cave from a -0.-d many 
trees feveral gallons every day ; if you have not enough in one 
day, the bottles in which it drops rnufl be to'rk’d clofe, and ro- 
fined or waxed 3 however, make'use of it as loon a you can. 
Take the fap and boil it as long as any feum riffs, Ikimming 
it all the time ; to every gallon o' liquor put four pounds of good 
fugar, the thin peel of a lemon, bod st afterwards naif an hour, 
fkimming it very well, pour it into a clean tub, and when it is 
almoft cold, fet it to work with yea ft fpread upon a toad, let 
it ftand five or fix days, (birring it often 3 then take fuch a cask 
as will hold the liquor, fire a large match dipt in brimflone, and 
throw it into the cask, flop it clofe till the. match is excinguilhed, 
tun your wine, lay the bung on light till you find it has done 
working ; flop it clofe and r.eep it three months, then bottle it off. 
GATHER the quinces when dry and full ripe ; take twenty 
large quinces, wipe them clean with a coarfe cloth, and grate 
them with a large grate or rafp as near the core as you but 
none of the core ; hoi! a gallon of hiring-water, throw in your 
quinces* let it Boil foftly about a quarter of an hour, then ftrain 
them well into an earthen pan on two pounds of double- 
To 'make quince wine. 3the Art of Cookery, 
refined fugar, pare the peel off two large lemons, throw in anti 
fqueeze the juice thro’ a fieve, ftir it about till it is very cool, 
then toaft a little bit of bread very thin and brown, rub a little 
yeafi on it, let it fiand clofe covered twenty-four hours, then take 
out the toafi and lemon, put it up in a caig, keep it three 
months, and then bottle it. If you make a twenty gallon cask, 
let it fiand fix months before you bottle it; when you ftrain your 
quinces, you are to wring them hard in acoarfe cloth. 
To 'make cowjlip or clary wine. 
TAKE fix gallons of water, twelve pounds of fugar, the juice 
cf fix lemons, the whites of four eggs beat very well, put all 
together in a kettle, let it boil half an hour, skim it very well; 
take a peck of cowfiips; if dry ones, half a peck ; put them into 
a tub with the thin peeling oi fix lemons, then pour on the 
boiling liquor, and ftir them about; when almoft cold, put in a 
thin toafi baked dry andrubbed with ye aft. Let it fiand two or 
three days to work. If you put in before you tun it fix ounces 
of fyrup of cition or lemons, with a quart of Rhenifh wine, it 
will be a great addition ; the third day ftrain it off, and fqueeze 
the cowfiips through a coarfe doth, then ftrain it through a 
flannel bag, and turn it up, lay the bung loofe for two or three 
days to fee if it works, and if it don’t, bung it down tight; let 
it fiand three months, then bottle it. 
To make turnip wine. 
TAKE a good many turnips, pare them, flice them, put them 
in a cyder-prefs, and prefsout all the juice very well. To every 
gallon of jiiice have three pounds of lump fugar, have a veffel 
ready,juft big enough to hold the juice, put your fugar into a 
vefiel, and alfo to every gallon of juice half a pint of brandy. 
Pour in the juice, and lay fomething over the bung for a week, 
to fee if it works. If it does, you muft not bung it down till it 
has done working ; then fiop it clofe for three months, and draw 
it offinto another T,efiel, When it is fine, bottle it off. 
cTo make rafpherry wine. 
TAKE fome fine rafpberries, bruife them with the back of 
a fpoon then Train them through a flannel bag into a ftone jar. 
To each quart of juice put a pound of-double-refined fugar, 
fHr it well together, and cover it clofe ; let it (land three days, 
then pour it off clear; To a quart of juice put two quarts of 
white wine, bottle it off; it Will be fit to drink in a week. 
Brandy made thus is a very fine dram, and a much better way 
than keeping the rafpberries. fpade Plain and Eajy. 
Rules for brewing. 
CARE mufl betaken in the firfl: place to have the malt .dean j 
and after it is ground, it ought to Hand four or five days. 
For llrong Odober, five quarters of malt to three hogfheads, 
and twenty-four pounds of hops. This will afterwards make 
two hogfheads of good keeping fmall beer, allowing five pounds 
of hops to it. 
For good middling beer, a quarter of malt makes a hogfhead 
of ale, and one of fmall beer; or it will make three hogfheads 
of good fmall beer, allowing eight pounds of hops. This will 
keep all the year. Or it will make twenty gallons of ftrong ale, 
and two hogfheads of fmall beer that will keep all the year. 
If you intend your ale to keep a great while, allow a p )und of 
hops to every bulhel; if to keep fix months, five pounds to a 
hogfhead ; if for prefent drinking, three pounds to a hogfhead, 
and the fofteft and cleared: water you can get. 
Obferve the day before to have all your veffels very clean, and 
never ufe your tubs for any other ufe except to make wines. 
Let your casks be very clean the day before with boiling wa- 
ter • and if your bung is big enough, ferub them well with a 
little birch-broom or brufh ; but if they be very bad, take out 
the heads, and let them be (crabbed clean with a hand-brufh and 
fand spid fullers-earth. Put on the head again and fca|d them 
well, throw into the barrel a piece of unflacked lime, and flop 
the bung dofe. 
The firft copper of water, when it boils, pour into your mafb- 
tub, and let it be cool enough to fee your face in ; then pat in 
your malt, and let it be well mafhed, have a copper of water 
boiling in the mean time, and when your malt is well walked, 
fill your mafhing tub, ftir it well again, and cover it over with 
the facks. Let it Hand three hours, then fet a broad (hallow tub 
under the cock, let it run very foftiy, and if it is thick throw it 
up again till it runs fine, then throw a handful of hops in the 
under tub, and let the mafh run into it, and fill your tubs till all 
is run off. Have water boiling in the copper, and lay as much 
more on as you have occafion for, allowing one third for boiling 
and wafte. Let that Hand an hour, boiling more water to fill 
the mafh-tub for (mail beer; let the fire down a little, and put it 
into tubs enough to fill your mafh. Let the (econd mafh he run 
off, and fill your copper with the’firft wort; pur in part of your 
hops, and make it boii quick. About an hour is long enough ; 
when it is half boiled, throw in a handful of fait. Have a dean 
white wand and dip it into the copper, and if the wort feds 
clammy it is boiled enough -} then flacken your fire, and take off 296 
cfhe Art of Cookery, 
your wort. Have ready a large tub, put two flicks acrofs, and 
fet your {training bafket over the tub on the fticks, and itraia 
your wort thro’ jt. Put your other wort on to boil with the reft 
of the hops , let your malh be pill covered again with water, and 
thin your wort that is cooled in as many things as you can •, for 
the thinner it lies, and the quicker it cools, the better. When 
quite cool, put it into the tunning-tub, Mind to throw a handful 
of fait into every boil. When the mafh lias flood an hour draw 
it off, then fill your mafh with cold water, take off the wort in 
the copper and order it as before. When cool, add to it the 
fir ft in the tub ; fo foon as you empty one copper, fill the other, 
fo boil your fmail beer well, let the lair mafh run off, and 
when both are boiled with frefh hops, order them as the twofirft 
boilings ; when cool, empty the mafh-tub, and put the fmail 
beer to work there. When cool enough, work it, fet a wooden 
bowl full of yeaft in the beer, and it will work over with a little 
of the beer in the boil. Stir your tun yp every twelve hours, let 
it {land two days, then tun it, taking off the yeaft, ' Fill yo.r 
veftels full, and fave feme to fill your barrels ; let it ftand till it 
has done working, then' lay on your bung lightly for a fortnight, 
after that flop it as clofeas you can. Mind you have a vent-peg 
at the top of the vejfTe! ; in warm weather, open it \ and if your 
drink biffes, as it often will, loofen it till it has clone, then flop it 
dole again. If you can boil your ale in one boiling it is beft, if 
your copper will allow of it; if not, boil it as conveniency ferves. 
The ftrength of your beer muft be according to the malt you 
allow, more or lefts; there is no certain rule. 
When yon come to draw your beer, and find it is not fine, 
draw off a gallon, and fet it on the fire, with two ounces of 
jfinglafs cut fmail and beat. Diffolve it in the beer over the fire ; 
when it is all melted, Jet it ftand till it is cold, and pour it in at 
the bung, which muft lay loofe on till it has done fomenting, 
then flop it clofe for a month. 
Take great care your cafks are not mufty, or have any ill 
tafte; if they have, it is the hardeft thing in the world to 
fweeten them. 
You are to wafh your casks with cold water before you fcald 
them, and they Ihould lie a day or two (baking, and clean them 
well, then fcald them. 
' The heft thing for rope leer. 
MIX two handfuls of bean flower, and one handful of fait, 
throw this into a kilderkin of beer, don’t flop it clofe till it 
has done fomenting, then let it ftand a month, and draw it off j 
but fpmetunes nothing will do with it. made Plain and Eafy. 
TO a kilderkin of beer throw in at the bung a quart of oat- 
meal, lay the bung on loofe two or three days, then flop it 
do n clofe, and Jet it /land a month. Some throw in a piece of 
chalk as big as a turkey’s egg, and when it has done working 
flop it clofe for 3 month, then tap it. 
When a barrel of beer has turned four, 
To make *white bread, after the London way. 
YOU mu ft take a bufhel of the fineft flour well drefled, put 
jt in the kneading-trough at one end ready to mix, take a gal- 
lon of water (which we cah liquor) and feme yeaft; ftir it 
into the-liquor til! it looks of a good brown colour and begins 
to curdle, /train it and mix it with your flour till it is about the 
thicknefs of a good feed-cake; then cover it up with the lid of 
the trough, and let. it ftand three hours, and as foon as you fee 
it begin to fall take a gallon more of liquor, and weigh three 
quarters of a pound of fait, and with your hand mix it well with 
the water; ftrain it, and with this liquor make your dough of 
a moderate thicknefs, fit to make up into loaves; then cover it 
again with (he lid, and let it ftand three hours more. In the 
mean time, put the wood into the oven and heat it. It will take 
two hours heating. When your fpunge has flood its proper time, 
clear the oven, and begin to make your bread. Set it in the 
oven, and clofe it up, and three hours will juft bake it. When 
once it is in, you muft not open the oven till the bread is baked ; 
and obkr e in hummer that your water he and in 
winter as hot as you can bear your finger in it. 
Note, As to the exact quantity of liquor your dough will take, 
experience will teach you in two or three times making for all 
flour does not want the fame quantity of liquor; and if you 
make any quantity, it will raife up the lid and run over, wheq 
it has flood its time. 
jto make French bread. 
TAKE three quarts of water, and one of milk ; in winter 
fealding hot, in hummer a little more than milk-warm. Seafon 
it well with fait, then take a pint and a half of good ale yeaft 
not bitter, lay it in a gallon of water the night before, pour 
jt off the water, fiir in your yeaft into the milk and water, 
then with your hand break in a little more than a quarter of a 
pound of butt; r, work it well rill it is diflblved, then beat up two 
eggs in a bafon, and ftir them in, have about a peck and a half 
pf flour, mix it with your liquor; in winter make your dough The Art of Cookery, 
pretty ftiff, in fummer more flack; fo that you may life a little 
more or left of flour, according to the ftifFnefs of your dough ; 
mix it well, but the lefs you work it the better. Make it into 
rolls, and have a very quick oven, but not to burn. When they 
have lain about a quarter of an hour turn them on the other fide 
Jet them lie about a quarter longer, take them out and chip all 
your French bread with a knife, which is better than rafping it, 
and makes it look fpungy and of a fine yellow, whereas the rafp- 
ing takes off all that fine colour, and makes it look too fmooth. 
You rnuft fiir your liquor into the flour as you do for pye*cruft. 
After your dough is made cover it with a cloth, and let it lie to 
life while the oven ft heating. 
TO a bufhel of Hertfordfbire white flour, take a pint and a 
half of good ale yeafl, from pale malt, if you can get it, be- 
caufe it is whitefl ; let the yeafl lie in water all night, the next 
day pour off the water clear, make two gallons of water juft 
milk-warm, not to fcald your yeafl, and two ounces of fait; mix 
your water, yeafl, and fait well together for about a quarter of 
an hour; then flrain it and mix up your dough as light as pof- 
fible, and let it lie in your trough an hour to rife, then with 
your hand roll it, and pull it into little pieces about as big as a 
large walnut, roll them with your hand like a ball, lay them on 
your table, and as faft as you do them lay a piece of flannel over 
them, and be Cure to keep your dough covered with flannel; when 
you have rolled out all your dough begin to bake the firll, and 
by that time they will be fpread out in the right form; lay them 
en your iron ; as one fide begins to change colour turn the other, 
and take great care they don’t burn, or be too much difcoloured, 
but that you will be a judge of in two or three makings. Take 
care the middle of the iron is not too hot, as it will be, but then 
you may put a brick-bat or two in the middle of the fire to flac- 
Icen the heat. The thing you bake on mufl be made thus: 
Build a place juft as if you was going to fet a copper, and in 
the ftead of a copper, a piece of iron all over the top fixed in form 
juft the fame as the bottom of an iron pot, and make your fire 
underneath with coal as in a copper. Obferve, muffins are made 
the fame way ; only this, when you pull them to pieces roll them 
in a good deal of flour, and with a rolling-pin roll them thin, 
cover them with a piece of flannel, and they will rife to a proper 
thicknefs ; and if you find them too big or too little, you mufl: 
roll dough accordingly. Thefc mufl not be the lead difcoloured. 
To make muffins and oat-cakes. made Plain and Eafy» 
When you eat them, toaft them with a fork crifp on both 
fides, then with your hand pull them open, and they will be 
like a honeycomb ; lay in as much butter as you intend to ufe, 
then clap them together again, and fet it by the fire. When you 
think the butter is melted turn them, that both fides may be 
buttered alike, but don’t touch them with a knife, either to 
fpread or cut them open, if you do they will be as heavy as lead, 
only when they are quite buttered and done, you may cut them 
crofs with a knife. 
Note, Some flour will foak up a quart or three pints more wa- 
ter than other flour ; then you muft add mere water, or fhake in 
more flour in making up, for the dough muft be as light as polfible. 
A receipt for making bread without harm by the help of a 
leaven. 
TAKE a lump of dough, about two pounds of your laft 
making, which has been raifed by barm, keep it by yon in a 
wooden veflel, and cover it well with flour. This is your leaven; 
then the night before you intend to bake, put the laid leaven to 
a peck of flour, and work them well together with warm water. 
Let it lie in a dry wooden veflel, well covered with a linen cloth 
and a blanket, and keep it in a warm place. This dough kept 
warm will rife again next morning, and will be fuflicient to mix 
with two or three bufliels of flour, being worked up with warm 
water and a little fait. When it is well worked up, and tho- 
roughly mixed with all the flour, Jet it be well covered with the 
linen and blanket, until you find it rife ; then knead it well, and 
Work It up into bricks or loaves, making the loaves broad, and 
not fo thick and high as is frequently done, by which means 
the bread will be better baked. Then bake your bread. 
Always keep by you two or more pounds of the dough of your 
laft baking well covered with flour to make leaven to ferve from 
one baking day to another; the more leaven is put to the flour, 
the lighter and fpungier the bread will be. The frefher the 
leaven, the bread will be the lefs four. 
From the Dublin fociety. 
A method to preferve a large flock of yeaft, which will 
keep and be of ufe for fever al months, either to make 
bread or cakes. 
WHEN you have yeaft in plenty, take a quantity of it, ftir and 
work it well with a whilk until it becomes liquid and thin, then 
get a large wooden platter, cooler, or tub, clean and dry, and The Art of Cookery, 
with a Toft brufh, lay a thin layer of the yeaft on the tub, and 
turn the mouth downwards that no dull may fall upon it, but fa 
that the air may get under to dry it. When that coat is very dry, 
then lay on another coat and let it dry, and fo go on to put one 
coat upon another till you have a fufikient quantity, even two or 
three inches thick, to ferve for feveial months, always taking 
care the yeaft in the tub be very dry before you lay more on. 
When you have occafron to make ufe of this yeafi cut a piece off, 
and lay it in warm water ; fiir it together, and it will be fit for 
ufe. If it is for brewing, take a large handful of birch tied to- 
gether, and dip it into the yeafi: and hang it up to dry ; take great 
care no duft comes to it, and fo you may do as many as you 
pleafe. ' When your beer is fit to fet to work, throw in one of 
thefe, and it will make it work as well as if you had frelh yeafi. 
You mu ft whip it about in the wort, and then let it lie; 
when the fat works well, take out the broom, and dry it again, 
and it will do for the next brewing. 
Note, In the building of your oven for baking, obferve that 
you make it round, low roofed, and a little mouth ; then it will 
take lefs fire, and keep in the heat better than a lung oven and 
high roofed, and will bake the bread better. 
C H A P. XVIII. 
Jarring cherries, and preferves, &c. 
I*o jar cherries, lady North’s way. 
TAKE twelve pounds of cherries, then (lone them, put them 
in your preferving pan, with three pounds of double-refined Su- 
gar and a quart of water; then fet them on the fire till they are 
lealding hot, take them oft a little while, and fet on the fire 
again. Boil them till they are tender, then fprinkle them with 
half a pound of double-refined fugar pounded, and fkim them 
clean. Put them all together in a china bowl, let them fiand in 
the fyrup three days; then drain them thro’ a fieve, take them 
out one by one, with the holes downwards on a wicker-fieve, 
then fet them in a ftove to dry, and as they dry turn them upon 
clean fieves. When they are dry enough, put a clean white meet 
of paper in a preferving-pan, then put all the cherries in, with 
another clean white fheet of paper on the top of them ; cover 
them clofe with a cloth, and (et them over a cool fire til! they 
fweat. Take them off the fire, then let them ftand till they arc 
cold, and put them in boxes or jars to keep. made Plain and Eafy. 
TO four pounds of cherries put one pound of fugar, and juft 
put as much water to the fugar as will wet it; when it is melted, 
make it boil, ftone your cherries, put them in, and make them 
bod ; fkim them two or three times, take them off, and let them 
fiand in the fyrup two cr three days, then boil your fyrup and 
put to them again, but don’t boil your cherries any more. Let 
them fiand three or four days longer, then take them out, lay 
them in fieves to dry, and lay them in the fun, or in a flow oven 
to dry; when dry, lay them in rows in papers, and fo a row of 
cherries, and a rov/ of white paper in boxes. 
Po dry cherries. 
FIRST, dip the (talks and leaves in the bdl vinegar boiling 
hot, ftick thefprig upright in a fieve till they are dry ; in the 
mean time boil feme double-refined fugar to fyrup, and dip 
the cherries, Italics, and leaves in the fyrup, and juft let them 
feald ; lay them on a fieve, and boil the fugar to a candy height, 
then dip the cherries, ftalks, leaves and all, then flick the 
branches in fieves, and dry them as you do other fweetmeats. 
They lock very pretty at candle-light in a defert. 
po freferve cherries with the leaves and'ft alks green. - 
Po make orange marmalade. 
TAKE the beft Seville oranges, cut them in quarters, grate 
them to take out the bitternefs, and put them in water, which 
you muft fhift twice or thrice a day, for three days. Then boil 
them, fhlS'ting the water til! they are tender, fhred them very 
final), then pick out the fkins and feeds from the meat which you 
pulled out, and put it to the peel that is fhrtd ; and to a pound 
of that pulp take a pound of double refined fugar. Wet y6ut 
fu ar with water, and let it boil up to candy height (with a very 
quick fire) vvh ch you may know by the dropping of it, for it 
hangs like a hair; then take it oft' the fire, put in your pulp, 
fiir it well together, then fet it on the embers, and ftir it till it is 
thick, but let it not boil. If you would have it cut like mar- 
malade, add fome jelly of pippins, and allow fugar for it. 
To make white marmalade. 
PARE and core the quinces as fad: as you can, then take to a 
pound ot quinces (being cut in pieces, left than half quarters) three 
qu rtetsof a pound of double-refined fugar beat final!, then throw 
half the fugar on t;e raw quinces, fct it on a very flow fire til) the 
fu iar i melted, and the quinces tender; then put in the reft of 
tne fugar, and boil it up as faft as you can. When it is almoft 302 
The Art of Cookery, 
enough, put in fome jelly and boil it apace; then put it up, 2nd 
when it is quite cold cover it with white paper. 
TAKE the beft Bermudas or Seville oranges you can get, find 
pare them with a penknife very thin, and lay your oranges in 
water three or four days, fhiiting them every day ; then put them 
in a kettle with fair water, and put a board on them to keep them 
down in the Water, and have a fkillet 6n the fire with water, 
that may be ready to fupply the kettle with boiling water ; as it 
waftes it muft be filled up three or four times, while the oranges 
are doing, for they will take up /'even or eight hours boiling ; 
they muft be boiled till a white ftraw will run thro’ them, then 
take them out, and fcoop the feeds out of them very carefully* 
by making a little hole in the top, and weigh them. To every 
pound of oranges put a pound and three quarrcrs of double-re- 
fined fugar, beat well and fifted through a clean lawn fieve, fill 
your oranges with fugar, and ftrew fome on them : let them lie 
a little while, and make your jelly thus : 
Take two dozen of pippins or John apples, and fiice them into 
water, and when they are boiled tender ftrain the liquor from 
the pulp, and to every pound of oranges you muft have a pint 
and a half of this liquor, and put to it three quarters of the 
fugar you left in filling the oranges, fet it on the fire* and let it 
boil, and fkim it well, and put it in a clean earthen pan till it is 
cold, then put it in your skillet; put in your oranges, with a 
fmall bodkin job your oranges as they are boiling to let the fyrup 
into them, ftrew on the reft of your fugar whilft they are boil- 
ing, and when they look clear take them up and put them iri 
your glafles, but one in a glafs juft fit for them, and boil the 
fyrup till it is almoft a jelly, then fill up your glafles; when they 
are cold, paper them up, and keep them in a dry place. 
To preferve oranges whole. 
SCALD the quinces tender in water, then cut them in quar- 
ters, core and pare the pieces. To four pounds of quinces put 
three pounds of fugar, and four pints of water; boil the fugar 
and water to a fyrup, then put in the quinces and cover it. Let 
it (land all night over a very little fire, but not to boil; when 
they are red enough,- put in a porringer full of jelly, or more, 
and boll them up as faft as you can. When it is enough, put 
it up, but do not break the quinces too much. 
To wake red marmalade. made Plain and Eafy, 
ITAKE fix of the fineft quinces, core and fcald them tender, 
drain them from the water, and when they are cold pare them § 
then take their weight in good fugar, a pint of w’ater to every 
pound of fugar, boil it to a fyrup, skim it well, then put in the 
quinces, and let them ftand all night; when they are red enough, 
boil them as the marmalade, with two porringers full of jelly. 
When they are as foft as you can run a ftraw thro’ them, put 
them into glaffes; let the liquor boil till it is a jelly, and then 
pour it over the quinces. 
Red quinces whole. 
"Jelly for the quinces. 
TAKE fome of the leffer quinces, and wipe them with a dean 
coarfe cloth; cut them in quarters; put as much water as will 
cover them ; let it boil apace till it Is ftrong of the quinces, then 
ftrain it through a jelly-bag. Jf it be for white quinces, pick 
out the feeds, but none of the cores nor quinces pared. 
T0 make conferve of red rofes> cr any other flowers. 
TAKE rofe-buds or any other flowers, and pick them, cut 
off the white part from the red, and put the red flowers and lift 
them thro” a fieve to take out the feeds; then weigh them, and 
to every pound of flowers take two pounds and z half oMoaf- 
fugar; beat the flowers pretty fine in a ftone mortar, then by 
degrees put the fugar to them, and beat it very well til! it is 
well incorporated together; then put it into gallipots, tie it over 
With paper, over that a leather, and it will keep feven years. 
To make conferve of hips. 
GATHER hips before they grow foft, cut off the heads and 
ftalks, flit them in halves, take out all the feeds and white that 
is in them very clean, then put them into an earthen pan, and 
ftir them every day, or they will grow mouldy. Let them ftand 
till they are foft enough to rub them thro’ a coarfe hair-fleve, 
as the pulp comes take it off the fieve i they are a dry berry, 
and will require pains to rub them thro’; then add its weight 
in fugar, mix them well together without boiling, and keep it 
in deep gallipots for ufe. 
To make fyrup of rofes. 
INFUSE three pounds of damask rofe-leavcs in a gallon of 
Warm water, in a w'ell glazed earthen pot, with a narrow 
ffiouth, for eight hours, which, flop fo do ft. that none of the virtue may exhale. When they have i fufed fo long, heat thcf 
water again, Squeeze them out ami put in three pounds more of 
rofe-leaves, to infufe for eight hours moie. 'hen prcfs them out 
very hard; then to every quart of this infufion ad- four pounds 
Of fine fugar, and boil it to a fyrup. 
*the Art of Cookery, 
PARE and flice your citions thin, lay them in a baton, with 
layers of fine fugaf. Ihe next day pour oft the liquor into a 
glafsj skim it, and clarify it over a gentle fire. 
To make fyrup of citron. 
To make fyrup.of clove giUiflowefs. 
CLIP your gilllflowers, fprinkle them with fair water, put 
them into an earthen pot, flop it up very dole, fet it in a kettle 
of water, and let it boil for two hours; then ftrain out the juice, 
put a pound and half of fugar to a pint of juice, put it into a 
skillet*, fet it on the fire, keep it Birring till the fugar is ail melt- 
ed, but let it not boil; then fet it by to cool, and put it into 
bottles. 
To make fyrup cf peach hlojfoms. 
INFUSE peach bloffoms in hot water, as much as will hand- 
fomely cover them. Let them Hand in balneo, or in iand, for 
twenty-four hours covered dole; then firain out the flowers 
from the liquor, and put in frefh Bowers. Let them ftand to 
infufe as before, then ftrain them out, find to the liquor put 
frefh peach bloffoms the third time; and, if you pleafe, a 
fourth time. Then to every pound of your infufion add two 
pounds of double-refined fugar ; and fetting it in fand, or bai- 
neo, make a fyrup, which keep for ufe. 
GRATE quinces, pafs their pulp thro’ a doth to extract their 
juice, fet their juices in the fun to fettle, or before the fire, and 
by that means clarify it: for every four ounces of this juice take 
a pound of fugar boiled to a brown degree. If the putting in 
the juice of the quinces fhould check the boiling of the fugar 
too much, give the fyrup fome boiling till it becomes pearled ; 
then take it off the fire, and when cold, put it into the bottles. 
To make fyrup cf quinces. 
iTo preferve apricot'. 
TAKE your apricots, ftone and pare them thin, and take their 
weight in double-refined fiigar beaten and fifted, put your apri- 
cots in a filver cup or tankard, cover them over with fugar, and 
let them ftand (b all night. The next day put them in a pre- made Plain and Eafy, 
ferving-pan, fet them on a gentle fre, and let them fimmer a little 
while, then let them boil til! tender and clear, taking them off 
lumetifnes to turn arid skim. Keep them under the liquor as they 
are doing, and with a Imall clean bodkin or great needle job 
them fometimes, that the fyrup may penetrate into them. When 
they are enough, take them up, and put them in glafles. Boil and 
skim your fyrup; and when it is cold, put it oh your apricots. 
To preferve damfons whole. 
YOU miift take Tome damfons and cut them in pieces, put 
them in a skillet over the fire, with as much water as will cover 
them. When they are boiied and, the liquor pretty ftrong, {{rain 
it out: add for every pound of the whole damfons wiped dean, 
a pound of fingle refined lugar, put the third part of your fugar 
Into the liquor, fct it over the fife, and when it fimmers, put in 
the damfons. Let them have one good b»il, and take them off 
for half an hour covered up dofe ; then fet them on again, and 
let them fimmer over the fire after turning them, then cake them 
out and put them in a bafon, {{few all the fugar that was left on 
them, and pouf the hot liquor over them. Cover them up, and 
let them (land till next day, then boil them up again till they are 
enough, ft ake them up, and put them in pots ; boil the liquor 
till it jellies, and pour it on them when it is altndft cold, fo pa- 
per them up. 
T0 candy any fort of flowers. 
TAKE the bell treble-refined fugar, break it into lumps, and 
dip it piece by piece into water, put them into a veil'd of filver, 
and melt them over the fire ; when it juft boils, drain ir, and fee 
it on the fire again, and let it boil till it draws in hairs, which 
you may perceive by holding up your fpoon, then put in the 
flowers, and fet them in cups or glafles. When it is of a hard 
candy, break it in lumps, and lay it as high as you pleafe. Dry 
it in a ftove, or in the fun, and it will look like fugar-candy. 
To prejerve go of cherries whole without floning. 
TAKE the largeft preserving goofeberries, and pici< off the 
back eye, but not the fidlk, then fet them over the fire in a 
pot of water to fca'd, cover them very clofe to feald, but not boil 
or break, and when they are tender take them up into cold wa- 
ter; then take a pound and a half of double-refined fugar to a 
pound of goofeberries, and clarify the fugar with water, a pint 
to a pound of fugar, and when your fyrup is cold, put the goole- 
berries fingie in your preferving-pan, pul; the fyrup to them, and  The Art of Cookery, 
fet them on a gentle fire; let them boil, but not too faft, left they 
break : and when they have boiled and you perceive that the fugar 
has entered them, take them off; cover them with white paper* 
and fet them by till the next day. Then take them out of the 
fyrup, and boil the fyrup till it begins to be ropy ; skim it, and put 
it to them again, then let them on a gentle fire, and let them pre- 
ferve gently, till you perceive the fyrup will rope ; then take them 
off, fee them by till they are cold, cover them with paper, then 
boil fomc goofeberries in fair water, and when the liquor is ftrong 
enough, ftrain it out. Let it ftand to fettle, and to every pint rake 
a pound of double-refined fugar, then make a jelly of it, put the 
goofeberries in glafies, when they are cold ; cover them with the 
jelly the next day, paper them wet, and then half dry the paper, 
that goes in the infide, it clofes down better, and then white pa- 
per over the glafi. Set it in your ftove, or a dry place. 
To preferve white walnuts. 
FIRST pare your walnuts till the white appears, and nothing 
elfe. You muft be very careful in the doing of them, that they 
don’t turn black, and as faft as you do them throw them into fait 
and water, and let them lie till your fugar is ready. Take three 
pounds of good loaf-fugar, put it into your preferving pan, fet it 
over a charcoal fire, and put as much water as will juft wet the 
fugar. Let it boil, then have ready ten or a dozen whites of 
eggs ftrained and beat up to froth, cover your fugar with the 
froth as it boils, and skim it; then boil it and skim It till it is as 
clear as cryftal, then throw in your walnuts, juft give them aboil 
till they are tender, then take them out, and lay them in a difh to 
cool; when cool, put them in your preferving-pan, and when the 
fugar is as warm as milk pour it over them ; when quite cold, 
paper them down. 
Thus dear your fugar for all preferves, apricots, peaches, 
goofeberries, currants, he. 
To preferve walnuts green. 
WIPE them very dean, and lay them in ftrong fait and water 
twenty-four hours i then take them out, and wipe them very 
clean, have ready a skillet of water boiling, throw them in, let 
them boil a minute, and take them out. Lay them on a coarfe 
cloth, and boil your fugar as above ; then juft give your walnuts 
a fcajd in the fugar, take them up and lay them to cool. Put 
them in your prdcmng-pot, and pour on your fyrup as above. made Plain and Eajy. 
307 
To prefer ve the large green plumbs. 
FIRST dip theftalksand leaves in boiling vinegar, when they 
are dry have year fyrup ready, and firft give them a lea!d, and 
very carefully with a pin take of! the skin ; boil your fugar to a 
candy height, and dip in your plumbs, hang them by the ftalk 
to dry, and they will look finely tranfparenr, and by hanging that 
Way to dry, will have a clear drop at the top. You mult take 
great care to clear your lugar nicely. 
A nice way to preferve peaches, 
PUT your peaches in boiling water, juft give them a fcald, 
but don’t let them boil, take them out and put them in cold wa- 
ter, then dry them in a fieve, and put them in long wide-mouth- 
ed bottles: to half a dozen peaches take a quarter of a pound of 
fugar, clarify it, pour it over your peaches, and fill the bottles 
with brandy. Stop them clofe, and keep them in a clofe place. 
A fecond way to preferve peaches. 
MAKE your fyrup as above, and when it is clear juft dip in 
your peaches, and take them out again, lay them on a difh to 
cool, then put them into large wide-mouthed bottles, and when 
the fyrup is cold pour it over them ; let them hand till cold, and 
fill up the bottle with the heft French brandy, Obferve that you 
leave room enough for the peaches to be well covered with bran- 
dy, and cover the glafs clofe with a bladder and leather, and tie 
them clofe down. 
To make quince cakes. 
YOU muft let a pint of the fyrup of quinces, with a quart or 
two of rafpberries be boiled and clarified over a clear gentle fire, 
taking care that it be well skimmed from time to time j then 
add a pound and a half of fugar, caufe as much more to be 
brought to a candy height, and poured in hot. Let the who e 
be continually ftirred about till it is almoft cold, then fpread it 
on plates, and cut it out into cakes. The Art of Cookery 9 
C H A P. XIX. 
To make anchovies, vermieella, catchup, vinegar; 
and to keep artichokes, French beans, &c. 
To make anchovies. 
TO a peck of (prats, two pounds of common fait, a quarter 
of a pound of bay-falt, four pounds of falc-petre, two ounces 
of fal prunella, two penny-worth of cochineal, pound all in a 
mortar, put them into a ftone pot, a row of fprats, a layer of 
your compound, and fo on to the top alternately. Prefs them 
hard down, cover them clofe, let them ftand fix months, and 
they will be fit for ufe, Obferve that your fprats be very frefh, 
and don’t warn nor wipe them, but juft take them as they come 
out of the water. 
To ■pickle fmelts, where you have plenty. 
TAKE aquaiter of a peck of fmelts, half an ounce of pep- 
per; half an ounce of nutmeg, a quarter of an ounce of mace, 
half an ounce of petre-falt, a quarter of a pound of common fait, 
beat all very fine, wafh and clean the fmelts, gut them, then 
lay them in rows in a jar, and between every layer of fmelts 
Jflrcw the feafoning with four or five bay-leaves, then boil red 
wine, and pour over them enough to cover them. Cover them 
with a plate, and when cold tie them down dole. They exceed 
anchovies. 
MIX yolks of eggs and Hour together in a pretty fliff paflc, 
fo as you can work it up cleverly, and roll it as thin as it is pof- 
fible to roll the pafle. Let it dry in the fun; when it is quite 
dry, with a very fharp knife cut it as thin as pofiible, and keep it 
in a dry place. It will run up like little worms, as vermiceJla 
does ; though the beft way is to run it through a coarfe fieve, 
whilft the paflc is foft. If yow want fome to be made in hafte, 
dry it by the Are, and cut it final]. It will dry by the fire in 
a quarter of an hour. This far exceeds what comes from abroad, 
being frefher. 
To make vermicella. 
TAKE the large flaps of mufhrooms, pick nothing but the 
flraws and dirt from it, then lay them in a broad earthen 
pan, ftrow a good deal of fait over them, let them lie till next 
T'o make catchup. made Plain and Eajy. 
309 
morning, then with your hand break them, put then Into a ftew- 
pan, let them boil a minute or two, then ftrain them through a 
coarfe cloth, and wring it hard. Take out ail the juice, let it 
Hand to fettle, then pour it off clear, run it through a thick flan- 
nel bag, (fome filter it through brown paper, but that is a very 
tedious way) then boil it ; to a quart of the liquor put a quarter 
of an ounce of whole ginger, and half a quarter of an ounce of 
whole pepper. Boil it brifkly a quarter of an hour, then (train 
if, and when it Is cold, put it into pint bottles. In each bottle 
put four or five blades of mace, and fix cloves, cork it tight, and 
it will keep two years. This gives the beft flavour of the mufh- 
rooms to any fauce. If you put to a pint of this catchup, a pint 
of mum, it will tafte like foreign catchup. 
Another way to make catchup. 
TAKE the large flaps, and fait them as above; boil the li- 
quor, ftrain it through a thick flannel bag : to a quart of that 
liquor put a quart of flale beer, a large ftick of horfe-raddiffi 
cut in little flips, five or fix bay-leaves, an onion fiuck with 
twenty or thirty cloves, a quarter of an ounce of mace, a quar- 
ter of an ounce of nutmegs beat, a quarter of an ounce of black 
and white pepper, a quarter of an ounce of all-fpice, and four or 
five races of ginger. Cover it clofe, and let it fimmer very foftly 
till about one third is wafted ; then ftrain it through a flannel 
fcae, when it is cold bottle it in pint bottles, cork it clofe, and it 
will keep a great while ; you may put red wine in the room of 
beer; fome put in a head of garlick, but I think that fpoils it. 
The other receipt you have in the chapter for the fea. 
Arlichohs to keep all the year. 
BOIL as many artichokes as you intend to keep; boil them 
fo as juft the leaves will come out, then pull oft' all the leaves 
and choke, cut them from the firings, lay them on a tin-plate, 
and put them in an oven where tarts'are drawn, let them Hand 
till the oven is heated again, take them out before the wood is 
put in, and fet them in again, after the tarts are drawn ; fo do 
til! they are as dry as a board, then put them in a paper bag, and 
hang them in a dry place. You fhould lay them in warm wa- 
ter three > r four hours before you ufe them, fhifting the water 
often. Let the laft water be boiling hot; they will be very ten- 
der, and eat as fine as frefli ones. You need not dry ail your 
bottoms at once, as the leaves are good to eat; fo boil a doze* 
at a time and fave the bottoms for this ufe.  The Art of Cookery? 
To keep French beans all the year. 
TAKE fine young beans, gather them of a very fine day, have 
a large ftone jar ready, clean and dry, lay a layer of fait at the 
bottom, and then a layer of beans, then fait, and then beans, 
and foon till the jar is full ; cover them with fait, and tie acoarfe 
cloth over them and a board on that, and then a weight to keep 
it clofe from all air; fet them in a dry cellar, and when you ufe 
them take fome out and cover them clofe again ; wafh them you 
took out very clean, and let them lie in foft water twenty-four 
hours, fhifting the water often ; when you boil them don’t put 
any fait in the water. The beft way of drefting them is, boil 
them with juft the white heart of a fmall cabbage, then drain 
them, chop the cabbage, and put both into a fauce-pan with a 
piece of butter as big as an egg rolled in flour, Ibake a little pep- 
per, put in a quarter of a pint of good gravy, let them ftew ten 
minutes, and then difh them up for a fide-difh. A pint of beans 
to the cabbage. You may do more or left, juft as you pleafe. 
T'o keep green peaje tilt Chrijlmas. 
TAKE fine young peafe, (hell them, throw them into boiling 
water with fome fait in, let them boil five or fix minutes, throw 
them intoa cullender to drain, then lay a cloth four or five times 
double on a table, and fpread them on ; dry them very well, and 
have your bottles ready, fill them and cover them with mutton 
fat, try’d ; when it is a little cool fill the necks almoft to the top, 
cork them, tie a bladder and a lath over them, and fet them in 
a cool dry placed When you ufe them boil your water, put in 
a little fait, feme fugar, and a piece of butter \ when they are 
boiled enough, throw them into a fieve to drain, then put them 
into a fauce-pan with a good piece of butter ; keep fhaking it 
round all the time till the butter is melted, then turn them into 
a difh, and fend them to table. 
GATHFR your peafe of a very dry day, when they are nei- 
ther old, nor yet too young, fhcll them, and have ready feme 
quart bottles with little mouths being well dried j fill the bottles 
and cork them well, have ready a pipkin of rofin melted, into 
which dip the necks of the bottles, and fet them in a very dry 
place that is cool. 
Another way to preferve green peafe. 
To keep greet} go of cherries till Chrijlmas. 
PICK your large green goofeberries on a dry day, have ready 
your bottles clean and dry, fill the bottles and cork them, fet 
them in a kettle of water up to the neck, let the water boil made Plain and Eafy. 
311 
very foftly till you find the goofeberries are coddled, take them 
out, and putin the reft of the bottle til! all are done; then have 
ready fome rofin melted in a pipkin, dip the necks of the bottles 
in, and that will keep all air from coming at the cork, keep them 
in a cold dry place where no damp is, and they will bake as red 
as a cherry. You may keep them without fcalding, but then the 
fkins will not Be fo tender, nor bake fo fine. 
To keep red goofeberries. 
PICK them when full ripe, to each quart of goofeberries put 
a quarter of a pound of Lifbon fugar, and to each quarter of a 
pound of fugar put a quarter of a pint of water, let it boil, then 
put in your goofeberries, and let them boil foftly two or three 
minutes, then pour them into little ftone jars, when cold cover 
them up and keep them for ufe; they make fine pies with little 
trouble. You may prefs them through a cullender; to a quart 
of pulp put half a pound of fine Lifbon fugar, keep ftirring over 
the fire till both be well mixed and boiled, and pour it into a 
ftone jar; when cold cover it with white paper, and it makes 
very pretty tarts or puffs. 
To keep walnuts all the year. 
TAKE a large jar, a layer of Tea fand at the bottom, then a 
layer of walnuts, then fand, then the nuts, and fo on till the 
jar is full; and be fure they don’t touch each other in any of 
the layers. When you would ufe them, Jay them in warm wa- 
ter for an hour, fhift the water as it cools; then rub them 
dry, and they will pee! we 1 and eat fweet. Lemons will keep 
thus covered better than any other way. 
Another way to keep lemons. 
TAKE the fine large fruit that are quite found and good, and 
take a fine packthread about a quarter of a yard long? run it , 
thro’ the hard nib at the end of the lemon, then tie the ftring 
together, and hang it on a little hook in a dry' airy place ; fo do 
as many as you pleafe, but be fure they don’t touch one another, 
nor any thing eife, hut hang as high as you can. Thus you may 
keep pears, &c. only tying the ftring to the ftalk. 
To keep white builtce, pear plumbs, or damfons, CSV. for 
tarts or pies. 
GATHER them when full grown, and juft as they begin to 
turn. Pick all the'largeft out, fave about two thirds of-the 
fruit the other third put as much water to as you think will The Art of Cookery 
cover the reft. Let them boil, and fkim them; when the fruit is 
boiled very foft, then ftrain it through a coarfe hair-fieve ; and to 
every quart of this liquor put a pound and a half of fugar, boi| 
it, and Ikim it very well ; then throw' in your fruit, juft give 
them a fcald ; take them off the fire, and when cold put them 
into bottles with wide mouths, pour your fyrup over them, lay a 
piece of white paper over them, and cover them with oil. Be 
fure to take the oil well off when you ufe them, and don’t put 
them in larger bottles than you think you (hall make ufe of at 
a time, becaufe ail thefe forts of fruits fpoil with the air. 
To make vinegar. 
TO every gallon of water put a pound of coarfe Lilbon fugar, 
let it bpi!, and keep flamming of it as long as the fcum rifes ; 
then pour it into tubs, and when it is as coJd as beer to work, 
toaft a good toaft, and rub it over with yeaft. Let it work 
twenty four hours; then have ready a veflel iron-hooped, and 
well painted, fixed in a place ’where the fun has full power, and 
fix it (o as not to have any occafion to move it. When you draw 
it off, then fid your vcffels, lay a tile on the bung to Ijeep the duff 
out. Make it in March, and it will be fit to ufe in June or July. 
Draw it bff into'little flone bottles the latter end of June or 
beginning of July, let it (land till you want to ufe it, and it will 
never foul any more : bur when you go to draw it off, and you 
find it is not four enough, let it ftand a month longer before you 
draw it off. For pickles to go abroad, ufe this vinegar alone j 
but in England you will be obliged, when you pickle, to put one 
half cold fpring-water to it, and then it will be full four with 
this vinegar. You need not boil, unlefs you pleafe, for almoft 
any fort of pickles, it will keep them quite good. It will keep 
walnuts very fine without boiling, even to go to the Indies; but 
then don’t put water to it. For green pickles, you may pour it 
fcalding hot on two or three times. All other forts of pickles 
you need not boil it. Muihrooms only walh them clean, dry 
them, put them into little buttles, with a nutmeg jaft fealded in 
vinegar, and diced (whilft it is hot) very thin, and a few blades 
cf mace ; then fill up the bottle with the cold vinegar and fpring- 
water, pour the mutton fat try'd over it, and tie a bladder and 
leather over the top. Thefe muihrooms won’t be fo white, but 
as finely faded as if they were Juft gathered ; and a Ipoonful of 
this pickle will, give fauCe a very fine flavour. 
■ White walnuts, fuckers, and oniony, and all white pickles, 
,<do in the fame manner, after they are ready for the pickle. vnade Plain and Eafy, 
313 
To fry fmelts. 
LAY yourfmelts in a marinade of vinegar, fait, pepper, and 
bay-leaves, and cloves for a few hours ; then dry them in a 
napkin, drudge them well with flour, and have ready fome but- 
ter hot in a flew pan. Fry them tjuick, lay them in your di£h? 
and garnifh with fry’d parfley. 
, LAY it in fait and water two or three hours, then fp|t it, and 
rub it all over with crumbs of bread, with a little grated nut- 
meg, lay it to the fire, ar,d as it roafis. bafle it with the yolks 
of two eggs, and then with crumbs of bread ali the time it is 
a-roafth.g ; but have read]/ a pint of cyfters flewed in their own 
liquor, sH.d lay m tne ditb under the butter ; when the bread 
has foai,ed up 11 the butter, brown the outfiue, and Jay it on 
your oy tiers. Your fire mail oe very flow. > 
To rpaji a pound cf hut ter. 
TAKE frefh horfe-dung hot. Jay it in a tub near the fire, 
then fprinkle fome muflard-feeds thick on it, lay a thin layer of 
Horfe-dung over it, cover it clofe and keep it by the fire, and 
it will rife high enough to cut in two hours. 
fo raife a fallad in two hours at the fire. 
CHAP. XX. 
DISTILLING. 
TAKE a peck of fine green walnuts, bruife them well in a 
large mortar, put them in a pan, with a handful of halm bruif- 
ed, put two quarts of good French brandy to them, cover them 
clofe, and let them lie three days ; the next day diftil them in a 
cold ftill ; -from this quantity draw three quarts, which you may 
do in a day. 
To difiil walnut water. 
Plow to vfie this ordinary [till. 
YOU mu ft lay the plate, then wood-afties thick at the bot- 
tom, then the iron pan, which you are to fill with your walnuts 
and'liquor, then’put oh the head of the ftilj, make a pretty 
brifk fire till the ftili begins to chop, then flacken it fo as juft to jThe Art of Cookery, 
hai7e enough to keep the ftill at work, mind all the time to keep 
a wet cloth all over the head of the ftill all the time it is at 
work, and always obferve not to let the ftill work longer than 
the liquor is good, and take great care you don’t burn the ftill ; 
and thus you may diftil what you pleafe. If you draw the ftill 
too far it will burn, and give your liquor a bad tafte. 
To make treacle-water. 
TAKE the juice of green walnuts four pounds, of rue, car- 
duce, marygold, and balm, of each three pounds, roots of 
butter-bur half a pound, roots of burdock one pound, angelica 
and rhafter-wort, of each half a pound, leaves of fcordium fix 
handfuls, Venice treacle and mithridate of each half a pound, 
old Canary wine two pounds, white wine vinegar fix pounds, 
juice of lemon fix pounds, and diftil this in an alembick. 
To make black cherry water. 
TAKE fix pounds of black cherries, and bruife them finall; 
then put to them the tops of rofemary, fweet marjoram, 
fpearmint, angelica, balm, marygold flowers, of each a handful, 
dry’d violets one ounce, annifeeds and fweet fennel feeds, of 
each half an ounce bruifed ; cut the herbs fmall, mix all toge- 
ther, and diftil them off in a cold ftill. 
To make hyjierical water. 
■ 
TAKE betony, roots of lovage, feeds of wild parfnips, of 
each two ounces, roots of fingle piony four ounces, of mifletoe 
of the oak three ounces, myrrh a quarter of an ounce, caftor 
half an ounce ; beat all thefe together, and add to them a quar- 
ter of a pound of dried millepedes ; pour on thefe three quarts 
of mugwort-water, and two quarts of brandy; let them ftand 
in a clofe vefiel eight days, then diftil it in a cold ftill ported 
up. You may draw off nine pints of water, and fweeten it to 
your tafte. Mix ail together, and bottle it up. 
To diftil red rofe-btids. 
WET your rofes in fair water; four gallons of rofes will 
take near two gallons of water, then ftill them in a cold ftill ; 
take the fame frilled water, and put it into as many frelh rofes 
as it will wet, then ftill them again. 
Mint, balm, parfley, and penny royal water, diftil the fame 
way. made Plain and Eafy, 
To make plague-water. 
Roots. 
Flowers. 
Seeds. 
Angelica, 
Dragon, 
May wort. 
Mint, 
Rue, 
Carduus, 
Origany, 
Winter-favoury, 
Broad thyme, 
Rofemary, 
Pimpernel!, 
Wormwood, 
Suckery, 
Hyfop 
Agrimony, 
Fennel, 
Cowflips, 
Poppys, 
Plantain, 
Setfoyl, 
V oevain, 
Maidenhair, 
Hart’s tongue, 
Horehound, 
Fennel, 
Meiilot, 
St. John wort, 
Comfrey, 
Featherfew, 
Red rofe-leaves, 
Woodrforrel, 
Pellitory of the wall. 
Heart’s-cafe. 
Sage, 
Fumatory, 
Coltsfoot, 
Scabeus, 
Burridge, 
Saxafreg, 
Betony, 
Liverwort, 
Jarmandef. 
Mother-wort. 
Cowage, 
Golden-rod, 
Gromwell, 
Dill. 
Centaury, 
Sea-dunk, a good 
handful of each of 
the aforefaid things. 
Gentian root, 
Dock-root, 
Butter-bur-root, 
Piony-root, 
Bay-berries, 
Juniper-berries, of each 
of thefe a pound. 
One ounce of nutmegs, one ounce of cloves, and half an ounce 
of mace; pick the herbs and flowers, and flhred them a little. 
Cut the roots, bruife the berries, and pound the fpices fine j take 
a peck of green wa'nuts, and chop them Small, mix all thefe to- 
gether, and lay them to fteep in fack lees, or any white wine- 
lees, if not in good fpirits; but wine lees are beft. Let them 
lie a week or better; be lure to flir them once a day with a 
flick, and keep them clofe covered, then flili them in an alembiclc 
with a flow Are, and take care your flili does not burn. The 
firft, Second, and third running is good, and Tome of the fourth. 
Let them Hand tiil cold, then put them together. 
To make furfeit-water. 
YOU muft take fcurvy-grafs, brook lime, water-crefies, ro- 
man wormwood, rue, mint, balm, fage, clivers, of each one 
handful; green merery two handfuls; poppys, if frefh half a 
peck, if dry a quarter of a peck ; cochineal, fix pennyworth, 
faffron, fix pennyworth j anni-feeds, carraway feeds, corriandcr-  The Art of Cookery, 
feeds, cardamon-feeds, of each an ounce; liquorice two ounces 
fcraped, figs fplit a pound, raifins of the fun fioned a pound, 
juniper-berries an ounce bruifed, nutmeg an ounce beat, mace 
an ounce bruifed, fweet fennel-feeds an ounce bruifed, a few 
flowers of rofemary, marigolds and fage-flowers; put all thefe 
into a large ftone jar, and put to them three gallons of French 
brandy ; cover it clofe, and let it ftand near the fire for three 
weeks. Stir it three times a week, and be fure to keep it clofe 
flopped, and then ftrain it off; bottle your liquor, and pour on 
the ingredients a gallon more of French brandy. Let it ftand a 
week,ftirring it once a day, then diftil it in a cold ftill, and this 
will make fine white furfeit water. 
You may make this water at any time of the year, if you 
live at London, becaufe the ingredients are always to be had 
either green or dry; but it is the bed made in fummer. 
rfo make milk-water. 
TAKE two good handfuls of worm-wood, as much carduus, 
as much rue, tour handfuls of mint, as much balm, half as 
much angelica, cut thefe a little, put them into a cold ftill, and 
put to them three quarts of milk. Let your fire be quick till 
your ftill drops, and then flacken your fire. You may draw off 
two quarts. The fir£l quart will keep all the year. 
How to diftil vinegar you have in the Chapter of Pickles. 
C H A P. XXL 
How to M A R K E T 
And the feafons of the year for Butchers Meat, 
, Poultry, Fifh, Herbs, Roots, &c. and Fruit. 
Pieces in a bullock. 
THE head, tongue, palate; the entrails are the fweetbreads, 
kidneys, fkirts, and tripe ; there is the double, the roll, and the 
reed-tripe. 
LThe fore-quarter., 
FIRST is the haunch; which includes the clod, marrow-bone, 
fkin, and the flicking-piece ; that is the neck end. The next is 
the leg of mutton-piece, which has part of the blade-bone ; then made Plain and Eafy, 
the chuck, the brlfcuit, the four ribs and middle rib, which 
is called the chuck rib. 
Phs hind-quarter. 
FIRST firloin and rump, the thin and thick-flank, the veiny- 
piece, then the chuck bone, buttock and leg. 
In a Jheep. 
THE head and pluck ; which includes the liver, lights, heart, 
fweetbreads and melt. 
Ihe fore-quarter. 
THE neck, bread, and fhoulder. 
v Ihe hind-quarter. 
THE leg and loin. The two loins together is called a fad- 
d!e of mutton, which is a fine joint when it is the little fat 
mutton. 
In a calf. 
THE head and inwards are the pluck; which contains the 
heart, liver, lights, nut and melt, and what they call the Ikirts 
(which eat finely broiled) the throat fweetbread, and the wind- 
pipe fweetbread, which is the fineft. 
The fore-quarter is the fhoulder, neck, and breaft. 
The hind-quarter is the leg, which contains the knuckle and 
fillet, then the loin. 
In a houfe-lamb. 
THE head and pluck, that is the liver, lights, heart, nut and 
melt. Then there is the fry, which is the fweetbreads, lamb- 
ftones, and Ikirts, with fome of the liver. 
The fore-quarter is the fhoulder, neck and breafi together. 
The hind-quarter is the leg and loin. This is in high feafon 
at Chriftmas, but lalis all the year. 
Grafs lamb comes in in April or May, according to the feafon 
of the year, and holds good till the middle of Auguit. 
In a hog. 
THE head and inwards; and that is the haflef, which is the 
liver and crow, kidney and Ikirts. It is mixed with a great 
deal of fage and fweet herbs, pepper, fait and fpice, fo rolled 
in the.caul and roafted ; then there are the chitterlains and the 
guts, which are cleaned for faufages. 
The fore-quarter is the fore-loin and fpring; if a large hog, 
you may cut a fpare-rib off. 
The hind-quarter only leg and loin.  The Art of Cookery $ 
A bacon hog. 
THIS is cut different, becaufe of making ham, bacon, and 
pickled pork. Here you have fine fpare-ribs, chines, and grif- 
Jdns, and fat for hog’s lard. The liver and crow is much ad- 
mired fried with bacon ; the feet and ears are both equally 
good fouled. 
Pork comes in feafon at Bartholomew-tide, and holds good 
till Lady-day. 
How to chufe Butcher’s Meat. 
To chufe lamb. 
IN a fore-quarter of lamb mind the neck-vein ; if it be ari 
azure blue it is new and good, but if greenifh or yellowifh, it 
is near tainting, if not tainted already. In the hinder-quarter, 
fmell under the kidney, and try the knuckle; if you meet with 
a faint fcent, and the knuckle be limber, it is ftale killed. For 
a lamb’s head, mind the eyes; if they be funk or wrinkled, it 
is ftale; if plump and lively, it is new and fweet. 
Veal 
IF the bloody vein in thefhoulder looks blue, or a bright red, 
it is new killed; but if blackifh, greenifh, or yellowifh, it is 
flabby and ftale 3 if wrapped in wet cloths, fmell whether it be 
mufty or not. The loin firft taints under the kidney, and the 
flefh, if ftale killed, will be foft and flimy. 
The breaft and neck taints firft at the upper-end, and you 
will perceive fome dufky, yeliowifh, or greenifh appearance; 
the fweetbread on the breaft will be clammy, otherwife it is frefh 
and good. The leg is known to be new by the ftlftnefs of the 
joint; if limber and the flefh feems clammy, and has green or 
yellowifh: fpecks, ’<is ftale. The head is known as the lamb’s. 
The flefh of a bull-calf is more red and firm than that of a cow- 
calf, and the fat more hard and curdled. 
Mutton. 
IF the mutton be young, the flefh will pinch tender; if old, 
it will wrinkle and remain fo ; if young, the fat will eafily part 
from the lean ; if old, it will flick by firings and (kins : if ram- 
mutton, the fat feels fpungy, the fiefh clofe grained and tough, 
not rifing again, when dented with your finger; if ewe mutton, 
the flefh is paler than wether-mutton, a defer grain, and 
eafily parting. If there be a rot, the flefh will be palifh, and the 
fat a faint whitifh, inclining to yellow, and the flefh will be loofe 
at the bone. If you fqueeze it hard, feme drops of water will made Plain a?id Eafy, 
fiand up like fweat; as to the newnefs and ftalenefs, the fame is 
to be obferved as by lamb. 
IF it be right ox beef, it will have an open grain ; if young* 
a tender and oily fmoothnefs; if rough and fpungy, it is old, or 
inclining to be fo, except neck, brifcuit, and fuch parts as are 
very fibrous, which in young meat will be more rough than in 
other parts. A carnation pleafant colour betokens good fpend- 
ing meat, the fevvet a curious white, yellowifh is not lo good. 
Cow-beef is lefs bound and clofer grained than the ox, the fat 
whiter, but the lean lomewhat paler; it young, the dent you 
make with your finger will rife again in a little time. 
Bull-beef is of a clofer grain, deep dufky red, tough in pinch- 
ing, the fat fkinny, hard, and has a rammifh rank fmell; and 
for newnefs and ftalenefs, this flefh bought frefh has but few 
figns, the more materia! is its clamminefs, and the reft your 
fmell will inform you. If it be bruifed, thefe places will look 
more dusky or blackifli than the reft. 
Beef. 
IF it be young, the lean will break in pinching between your 
fingers, and if you nip the skin with your nails, it will make a 
dent; alfo if the fat be foft and pulpy, in a manner like lard ; if 
the lean be tough, and the fat flabby and fpungy, feeling rough, 
it is old ; efpecially if the rind be ftubborn, and you cannot 
nip it with your nails. 
If of a boar, though young, or of a hog gelded at full growth, 
the flefh will be hard, tough, reddifh, and rammifh of fmell; 
the fat skinny and hard; the skin very thick and tough, and 
pinched up it will immediately fall again. 
As for old and new killed, try the legs, hands, and fprings, 
by putting your finger under the bone that comes out; for if it 
be tainted, vou will there find it by fmelling your finger ; befides 
the skin will be fweaty and clammy when ftale, but co®l and 
fmooth when new. 
Pork. 
If you find little kernels in the fat of the pork, like hail-fhot; 
if many ’tis meafly, and dangerous to be eaten. 
How to chufe hr awn, venifon, fVeftphalia hamst 
BRAWN is known to be old or young, by the extraordinary 
or moderate thicknefs of the rind ; the thick is old, the moderate 
is young. If the rind and fat be very tender, it is not boar-brawn, 
but barrow or fow. 320 
The Jr I of Cookery 9 
Venifon. 
TRY the haunches or (boulders under the bones that come 
out, with your finger or knife, and as the (cent is fweet or rank-, 
it is new or ftale ; and the like of the Tides in the mofl flefhy 
parts : if tainted they will look greenifh in Torrid places, or more 
than ordinary black. Look on the hoofs, and if the clefts are 
very wide, and tough, it is old ;if clofe and fmooth, it is 
young. 
The feafdn for vent font 
THE buck venifon begins in IVray, and is in high feafon till 
All-Hallow’s-day; the doe is in Teafon from Michaelmas to the 
end of December, or Tometimes to the end of January, 
Weftfhalia hams and Enghfh bacon, 
PUT a knife under the bone that flicks out of the ham, and 
if it comes out in a manner dean, and has a curious flavour, it is 
fweet and good j if much fmeared and dulled, it is tainted or rufty. 
Englifh gammons are tried the fame way ; and for other parts 
try the fat; if it be white, oily in feeling, does not break or 
crumble, good ; but if the contrary, and the lean has Tome little 
ftreaks of yellow, it is rufty, or will Toon be fo. 
To chufe butter, cheefe, and eggs. 
WHEN you buy butter, trufl: not to that which will be given 
you to tafte, but try in the middle, and if your fmell and tafte be 
good, you cannot be deceived. 
Cheefe is to be chofen by its fnoift and fmooth coat; if old 
cheefe be rough coated, rugged, or dry at top, beware of little 
worms or mites. If it be over full of holes, moift or fpungy, it 
is fubje£l to maggots. If any foft or perifhed place appear on 
the outftde, try how deep it goes, for the greater part may be 
hid within. 
Eggs, hold the great end to your tongue ; if it feels warm, be 
lure it is new ; if cold, it is bad, apd fo in proportion to the heat 
and cold, fo is the goodnefs of the egg. Another way to know 
a good egg is to put the egg into a pan of cold water, the frefher 
the egg the fooner it will fall to the bottom ; if rotten, it will 
fwim at the top. This is alfo a fure way not to be deceived. 
As to the keeping of them, pitch them all with the fmall end 
downwards in fine wooden-aihes, turning them oncea week end- 
ways, and they will keep fome months. 
Poultry in feafon. 
JANUARY. Hen turkeys, capons, pullets with eggs, fowls* 
chickens, hares, all forts of wild fowl, tame rabbits and tame 
pigeons. made Plain and Eafy. 
, February. Turkeys and pullets with eggs, capons, fowls, 
fmall chickens, hares, all forts of wild fowl (which in this 
'month begin to decline) tame and wild pigeons, time rabbits, 
green geefe, young ducklings, and turkey poults. 
March. This month the fame as the preceding month ; arid 
in this month wild fowl goes quite out. 
April. Pullets, fpring fowls, chickens, pigeons, young wild 
rabbits, leverets, young gcefe, ducklings, and turkey poults. 
May. The fame. 
June. The fame. 
July. The fame; with young partridges, pheafants, and wild 
ducks, called, flappess or moulters. 
Auguft. The fame. 
September, O&ober, November, and December. In thefe 
months all forts of fowls, both wild and tame, are in feafon; and 
in the three laft,. is the full feafon for all manner of wild fowl. 
T'o know whether a capon is a true one, young or old, new or Jlale. 
IF he be young his fpurs are ihort, and his legs fmooth ; if a 
true capon, .a fat vein on the fide of his breaft, the comb pale, 
and a thick belly and rump : if new, he will have a fcldfe hard 
vent, if ftalc, a loofe open vent. 
How to chufe poultry. 
IF the cock be young, his legs will be black and fmooth, and 
his fpurs foort; if ftale, his eyes will be funk in his head, and 
the feet dry ; if new, the eyes lively and feet limber. Obferve 
the like by the hdn, and moreover if (he be with egg, foe will 
have a foft open vent ; if not, a hard clofe vent. Turkey poults 
are known the fame way, and their age cannot deceive you. 
A cock or hen turkey, turkey poults. 
A cock, hen, &c. 
IF young; his fpurs are fhort and dubbed, but take particular 
notice they are not pared nor feraped : if old, he will have an 
open vent; but if new, a clofe Hard vent: and fo of fl hen, for 
newnefs or ftalenefs ; if old, her legs and comb are rough ; if 
young, fmooth. 
A tame goofe, wild goofe, and hr an goofe. 
IF the bill be yellowifh, and (lie Has but few hairs, fhe is 
young; but if full of hairs, and the bill and foot red, (he is p!d ; 
if new, limber-footed ; if flaie, dry-footed. And fo of a wild 
goofe, and bran goofe. 322 
The Art of Cookery, 
Wild and tame ducks. 
THE duck, when fat, is hard and thick on the belly, but if 
not, thin and lean; if new, limber-footed j if ftale, dry-footed. 
A true wild duck has a reddifti foot, fmaller than the tame one. 
Goodwetts, marie, knots, ruffs, gull, dotterels, and wheat-ears, 
IF thefe be old, their legs will be rough; if young, fmooth j 
if fat, a fat rump; if new, limber-footed ; if ftale, dry-footed. 
THE cock when young, has dubbed fpurs: when old, fharp 
fmall fpurs; if new, a faft vent; and if ftale, an open flabby one. 
The hen, if young, has fmooth legs, and her flefli of a curious 
grain; if with egg, (he will have a foft open vent, and if not, a 
clofe one. For newnefs or ftalenefs, as the cock. 
Pheafant cock and hen. 
Heath and pheafant poults. 
IF new, they will be ftiff and white in the vent, and the feet 
limber; if fat, they will have a hard vent; if ftale, dry-footed 
and'limber; and if touched, they will peel. 
Heath cock and hen. 
IF young, they have fmooth legs and bills; and if old, rough. 
For the reft, they are known as the foregoing. 
Partridge, cock and hen. 
THE bill white, and the legs bluifti, fhew age . for if young, 
the bill is black and legs yellowifh; if new, a faft vent; if 
ftale, a green and open one. If their crops be full, and they 
have fed on green wheat, they may taint there; and for this fmell 
in their mouth. 
THE woodcock, if fat, is thick and hard ; if new, limber- 
footed ; when ftale, dry-footed; or if their nofes are fnotty, and 
their throats muddy and moorifh, they are naught. A fnipe, if 
fat, has a fat vent in the fide under the wing, and in the vent 
feels thick; for the reft, like the woodcock. 
Woodcock and fnipe. 
Doves and pigeons. 
TO know the turtle dove, look for a bluifti: ring round his 
neck, and the reft moftly white: the ftock-dove is bigger; and 
the ring-dove is lefs than the ftock-dove. The dove-houfe 
pigeons, when old, 'are red legged ; if new and fat, they will 
fed full and fat in the vent, and are limber-footed; but if ftale, 
a flabby and green vent. 
And fo green or grey plover, fieldfare, blackbird, thruftiy 
larks, &c. made Plain and Eafy* 
0/ leveret, 0r rabbit. 
HARE will be whitifh and ftifF, if new and clean killed; if 
ftale, the flefli blackifh in moft parts and the body limber; if the 
cleft in her lips fpread very much, and her claws wide and rag- 
ged, flie is old, and the contrary young; if the hare be young, 
the ears will tear like a piece of brown paper; if old, dry and 
tough. To know a true leveret, feel on the fore-leg near the 
foot, and if there be a fmall bone or knob it is right, if not, it 
is a hare : for the reft obferve as in a hare. A rabbit, if ftale, 
will be limber and flimy; if new, white and ftifF; if old, her 
claws are very long and rough, the wool mottled with grey 
hairs; if young, the claws and wool fmooth. 
FISH in feafin. 
LOBSTERS, crabs, craw-fifh, river craw-fifh, guard-fifh, 
mackrel, bream, barbel, roach, (had or alloc, lamprey or lam- 
per-eels, dace, bleak, prawns, and horfe-mackrel. 
The eels that are taken in running water, are better than 
pond eels; of thefe the filver ones are moft eftecmed. 
Candlemas quarter. 
Midfummer quarter. 
TURBUTS and trouts, foals, grigs, and fbafflins and glout, 
tenes, faimon, dolphin, flying-fifh, (beep-head, tollis, both land 
and fea, fturgeon, feale, chubb, lobfters, and crabs. 
Sturgeon is a fifh commonly found in the northern feas; but 
now and then we find them in our great rivers, the Thames, the 
Severn, and the Tyne. This fifti is of a very large fize, and will 
fometimes meafure eighteen feet in length. They are much 
efteemed when frefh, cut in pieces, and roafted or baked, or pick- 
led for cold treats. The cavier is efteemed a dainty, which is the 
fpawn of this fifh. The latter end of this quarter come fmelts. 
Michaelmas quarter. 
COD and haddock, coal-fiflh, white and pouting hake, Iyng> 
tiifke and mullet, red and grey, weaver, gurnet, rocket, herrings, 
(prats, foals, and flounders, plaife, dabs, and fmeare-dabs, eels, 
chare, fcate, thornback and homlyn, kinfon, oyfbers and fcollops, 
falmon, fea-perch and carp, pike, tench, and fea-tench, 
Scate-maides are black, and white. Gray 
hafs comes with the mullet. 324 
*£he Art of Cookery, 
In this quarter are fine (melts, and hold till after Chriftmas.' 
There are two forts of mullets, the Tea-mullet and river- 
mullet, both equally good. 
DOREY, brile, gudgeons, gollin, fmelts, crouch, perch, 
anchovy and loach, fcollop and wilks, periwinkles, cockles, 
muflels, geare, bearbet and hollebet. 
Chrijimas quarter. 
How to chufe fifh. 
To chufe falmon, pike, trout, ca<p, tench, gr ailing, barbel, chub, 
ruff, eel, whiting, fmelt, fad, &c. 
ALL thefe are known to be new or flale by the colour of 
their gills, their eafmefs or hardnefs to open, the hanging or 
keeping up their fins, the (landing out or finking of their eyes, 
&c. and by fmelling their gills. 
Turbut, 
HE is chofen by his thicknefs and plumpnefs; and if his belly 
be of a cream colour, he mud fpend well ; but if thin, and his 
belly of a bluilh white, he will eat very loofe* 
Cod and codling. 
CHUSE him by his thicknefs towards his head, and the white- 
nefs of his flefh when it is cut: and fo of a codling. 
Lyng, 
FOR dried lyng, chufe that which is thickdl in the poll, and 
the flefh of the brighteft yellow. 
Scale and ihornback. 
THESE arfe chofen by their thicknefs, and the fhe-fcate is 
the fweeteft, efpecially if large. 
So ah. 
THESE are chofen by their thicknefs and ftiffhefs; when 
their bellies are of a cteam colour, they fpend the firmer. 
IF it cuts without crumbling, and the veins and grilles give 
a true blue where they appear, and the flefh a perfect white* 
then conclude it to be good. 
Sturgeon. 
Frefh herrings and mackrel. 
IF their gills are of a lively fhining rednefs, their eyes {land 
Full, and the hfh is ftifF, then they are new ; but if dully and 
Faded, or finking'and wrinkled, and tails limber, they are flafe. 
Lobjiers. 
CHUSE them by their weight* the heaviefi are heft, if no wa- made Plain and Eajy, 
Cer be in them : if new, the tail will pull (mart, like a fpring ; 
if full, the middle of the tail will be full of hard, or reddifh- 
fkinned meat. Cock lobfler is known by the narrow back part of 
the tail, and the two uppermoft fins within his tail are ftiff and 
hard j but the hen is fofr, and the back of her tail broader. 
Prawns, Jhrimps, and crabfijh. 
THE two firfl, if ftale, will be limber, and caft a kind of flimy 
fmell, their colour fading, and they flimy : the latter will be 
limber in their claws and joints, their red colour turn blackifh 
and dufky, and will have an ill fmell under their throats j other- 
wife all of them are good. 
IF they are ftilF, and their eyes be not funk or look dull, they 
are new ; the contrary when flale. The bell fort of plaife look 
bJuifh on the belly. 
Plaife and flounders. 
Pick'ed fahnon. 
IF the flefli feels oily, and the fcales are ftifF and Ihining, and 
it comes in flakes, and parts without crumbling, then it is new 
and good, and not otherwife. 
Pickled and red herrings. 
FOR tbe firft, open the back to the bone, and if the flefii be 
white, fleaky and oily, and the bone white, or a bright red, they 
are good. If red herrings carry a good glofs, part well from 
the bone, and fmell well, then conclude them to be good. 
Fruits and Garden-Stuff throughout the year. 
January fruits yet are, 
SOME grapes, the Kentifh, ruflet, golden, French, kirton 
and Dutch pippins, John apples, winter queenings, the mari- 
gold and Harvey apples, pom-water, golden-dorfet, renneting, 
love’s pearmain, and the winter-pearmain ; winter burgomor, 
winter-boncretien, winter-mafk, winter Norwich, and great fur- 
rein pears. All garden things much the fame as in December. 
February fruits yet lafting. 
THE fame as in January, except the golden-pippin and pom- 
Water j alfo the pomery, and the winter-peppering and dagobent 
pear. 
March fruits yet lafting. 
THE golden ducket-daufet, pippins, rennetings, love’s pear- 
main and John apples. The latter boncretien, and double* 
bjoflbm pear. The Art of Cookery, 
April fruits yet lajling. 
YOU have now in the kitchen-garden and orchard, autumn 
carrots, winter fpinach, fprouts of cabbage and cauliflowers, 
turnip-tops, afparagus, young raddifties, Dutch brown lettuce 
and crefles, burner, young onions, fcallions, leeks, and early 
kidney beans. On hot beds, purflain, cucumbers, and mufti-, 
rooms. Some cherries, green apricots, and goofeberries for tarts. 
Pippins, deuxans, Weftbury apple, rufleting, gilliflower, the 
latter boncretien, oak pear, &c. 
May. The product of the kitchen and fruit garden. 
ASPARAGUS, cauliflowers, imperial Silefia, royal and cab- 
bage lettuces, burnet, purflain, cucumbers, nafturtian flowers, 
peafe and beans Town in Odtober, artichokes, fcarlet ftrawber- 
ries, and kidney beans. Upon the hot beds, May cherries. May 
dukes. On walls, green apricots, and goofeberries. 
Pippins, deuxans, or John apple, Weftbury apples, ruflet- 
ting, gjlliflower apples, the codling, &c. 
The great karvile, winter-boncretien, black Worcefter pear, 
furrein, and double blofibm-pear. Now is the proper time to 
diftil herbs, which are in their greateft perfection. 
June. The product of the kitchen and fruit garden, 
ASPARAGUS, garden beans and peafe, kidney beans, cauli- 
flowers, artichokes, Batterfea and Dutch cabbage, melons on the 
iirft ridges, young onions, carrots, and parfnips fown in Febru- 
ary, purflain, burrage, burnet, the flowers of nafturtian, the 
Dutch brown, the imperial, the royal, the Silefia and cofs let- 
tuces, fome blanched endive and cucumbers, and all forts of 
pot-herbs. 
Green goofeberries, ftrawberries, forne rafpberries, currants 
y/hite and black, duke cherries, red harts, the Flemifb and 
carnation-cherries, codlings, jannatings, and the mafculine apri- 
£pt. And in phe forcing frames all the forward kind of grapes. 
July. The pro duff of the kitchen and fruit garden. 
RONCIVAL and winged peafe, garden and kidney beans, 
cauliflowers, cabbages, artichokes, and their fmall fuckers, all 
forts of kitchen and aromatic herbs. Sallads, as cabbage-let- 
bce, purflgin, burner, young onions, cucumbers, blanched en- dive, carrots, turnips, beets, nafturtian-flowers, mulk melons, 
wood-ftrawberries, currants, goofeberries, rafpberries, red and 
white jannatings, the Margaret apple, the primat-ruffet, fum- 
mer-green chiflei and pearl pears, the carnation-morella, great 
bearer, Morocco, erigat, and begarreaux-cherries. The nutmeg, 
Ifabella, Perfian, Newington, violet, mufcal, and rambouillet- 
peaches. Nectarines, the primodial, myrobalan, red, blue, am- 
ber, damalk-pear, apricot, and cinnamon-plumbs; alfo the king’s 
and lady Elizabeth’s plums, &c. fome figs and grapes. Walnuts 
in high feafon to pickle, and rock-fampier. The fruit yet lafting 
of the laft year is, the deuxans and wimer-ruflcting. 
made Plain and Eafy. 
327 
Auguft. The produff of the kitchen and fruit garden. 
CABBAGES and their fprouts, cauliflowers, artichokes, cab- 
bage-lettuce, beets, carrots, potatoes, turnip, fome beans, 
peafe, kidney-beans, and all forts of kitchen-herbs, raddilhes, 
horfe-raddilh, cucumbers, crefles, fome tarragon, onions, gar- 
lick, rocumboles, melons, and cucumbers for pickling. 
Goofeberries, rafpberries, currants, grapes, figs, mulberries 
and filberts, apples, the Windfor fovereign, orange burgamot 
fliper, red Catharine, king Catharine, penny-pruflian, fummer 
poppening, fugar and louding pears. Crown Bourdeaux, lavur, 
difput, favoy and wallacotta peaches; the muroy, tawney, red 
Roman, little green duller, and yellow neClarines. 
Imperial blue dates, yellow late pear, black pear, white nut- 
meg late pear, great Antony or Turkey and Jane plumbs. 
Clutter, mufcadin, and cornelian grapes. 
September. The produff of the kitchen and fruit garden. 
GARDEN and fome kidney-beans, roncival peafe, artichokes, 
raddiffies, cauliflowers, cabbage-lettuce, crefles, chervile, oni- 
ons, tarragon, burnet, fellery, endive, mulhrooms, carrots, 
turnips, Ikirrets, beets, fcorzonera, horfe-raddilh, garlick, fln- 
lots, rocumbole, cabbage and their fprouts, with favoys, which 
are better when more fweetened with the froft. 
Peaches, grapes, figs, pears, plumbs, walnuts, filberts, al- 
monds, quinces, melons, and cucumbers. 
Offoher, The pro duff of the kitchen and fruit garden. 
SOME cauliflowers, artichokes, peafe, beans, cucumbers, 
and melons; alfo July fown kidney-beans, turnips, carrots, 
parfnips, potatoes, fkirrets, fcorzonera, beets, onions, garlick, 
Oialots, rocumbole, chardones, crefles, chervile, muftard.  ST& drt of Cookery, 
raddifli, rape, fpinach, lettuce fmall ami cabbaged, burnet, tar- 
ragon, blanched fellery and endive, late peaches and plumbs, 
grapes and figs. Mulberries, filberts, and walnuts. The bul- 
lace, pines, and arbuters j and great variety of apples and pears.. 
November, The produM of the kitchen and fruit garden. 
CAULIFLOWERS in the greenhoufe, and fome artichokes, 
carrots, parfnips, turnips, beets, fkirrets, fcorzonera, borfe-rad- 
difh, potatoes, onions, garlick, ftialots, rocumbole, fellery, par- 
fiey, forrel, thyme, favoury, fweet marjoram dry, and clary 
cabbages and their1 fprouts, favoy-cabbage, fpinach, late cu- 
cumbers. Hot herbs on the hot-bed, burnet, cabbage, lettuce, 
endive blanched ; feveral forts of apples and pears. 
Some bullaces, medlars, arbutas, walnuts, hazel nuts, and 
c 
December. The product of the kitchen and fruit garden. 
MANY forts of cabbages and favoys, fpinach, and fome cau- 
liflowers in the confervatory, and artichokes in fand. Roots wc 
have as in the laft month. Small herbs on the hot-beds for fal- 
jads, alfo mint, tarragon, and cabbage-lettuce preferved un- 
der glaffesj chervil, fellery, and endive blanched. Sage, thyme, 
favoury, beet-leaves, tops of young beets, parfley, forrel, fpinach, 
leeks, and fweet marjoram, marigold-flowers, and mint dried. 
Afparagus on the hot-bed, and cucumbers on the plants fowa 
in July and Auguft, and plenty of pears and apples. 
CHAP. XXII. 
A certain cure for the bite of a mad dog. 
LET the patient be blooded at the arm nine or ten ounces. 
Take of the herb, called in Latin, lichen cinereus terreftris; 
Ln Englifh, a(h-coloured ground liver-wort, cleaned,.dried, and 
powdered, half an oufice. Of black pepper powdered, two 
drachms. Mix thefe well together, and divide the powder into 
four doles, one of which mu ft be taken every morning facing, 
for tour mornings fucceftively, in half a pint of cow’s milk 
warm. After thefe four dofes are taken, the patient muft go 
into the cold bath, or a cold fpring or river every morning 
fafting for a month. He muft be dipt all over, but not to ftay 
n (with his head above water} longer than Haifa minute, if the made Plain and Eafy; 
water be very cold. After this he muft go in three times a week 
for a fortnight longer. 
N. B. The lichen is a very common herb, and grows generally 
in fandy and barren foils all over England. The right time to ga- 
ther it is in the months of October and November. Dr. AUad. 
Another for the bite of a mad dog. 
FOR the bite of a mad dog, for either man or beaft, take fix 
ounces of rue clean picked and bruifed ; four ounces of garlick 
peeled and bruifed, four ounces of Venice treacle, and four 
ounces of filed pewter, or feraped tin. Boil thefe in two quarts 
of the beft aie, in a pan covered clofe over a gentle fire, for the 
fpace of an hour, then ftrain the ingredients from the liquor. 
Give eight or nine fpoonfuls of it warm to a man, or a woman, 
three mornings falling. Eight or nine fpoonfuls is fufficient for 
the llrongeft; a letter quantity to thofe younger, or of a weaker 
conftitution, as you may judge of their firength. Ten or twelve 
fpoonfuls for a horfe or a bullock ; three, four, or five to a 
fiieep, hog, or dog. This mult be given within nine days after 
the bite ;it feldom fails in man or beaft. If you bind fome of 
the ingredients on the wound, it will be fo much the better. 
Receipt againji the plague, 
TAKE of rue, fage, mint, rofemary, wormwood, and la- 
vender, a handful of each; infufe them together in a gallon 
of white wine vinegar, put the whole into a ftone-pot dofely 
covered up, upon warm wood-afhes, for four days ; after which 
draw off (or ftrain through fine flannel) the liquid, and pur it 
into bottles well corked; and into every quart bottle put a quar- 
ter of an ounce of camphire. With this preparation wafh your 
mouth, and rub your loins and your temples every day; fnufFa 
little up your noftrils when you go into the air, and carry about 
you a bit of fpunge dipped in the fame, in order to fmell to upon 
all occafions, efpecially when you are near any place or perfon 
that is infeCtcd. They write, that four malefactors (who had 
robbed the infefted houfes, and murdered the people during the 
courfe of the plague) owned, when they camq to the gallows, that 
they had preferved thcmfelves from the contagion, by ufing the 
above medicine only; and that they went the whole time from 
houfe to houfe without any fear of the diftemper. 
How to keep dear from buggs. 
FIRST take out of your room all filver and gold lace, then 
fet the chairs about the room, Ihut up your windows and 
doors, tack a blanket over each window, and before the chim- 
ney, and over the doors of the room, fet open all clofets and The Art of Cookery. 
cupboard doors, all your drawers and boxes, hang the reft of your 
bedding on the chairbacks, Jay the feather-bed on a table, then 
fet a large broad earthen pan in the middle of the room, and in 
that fet a chaffing difh that ftands on feet, full of charcoal well 
lighted. If your room is very bad, a pound of rolled brimftone; 
if only a few, half a pound. Lay it on the charcoal, and get 
out of the room as quick as poilibiy you can, or it will take away 
your breath. Shut your door clofe, with the blanket over it, and 
be fure to fet it fo as nothing can catch fire. If you have any 
India pepper, throw it in with the brimftone. You muft take 
care to have the door open whilft you lay in the brimftone, that 
you may get out as foon as poffible. Don’t open the door under 
fix hours, and then you muft be very careful how you go in to 
open the windows; therefore let the doors ftand open an hour 
before you open the windows. Then brufli and fweep your 
room very clean, wafti it well with boiling Jee, or boiling wai- 
ter, with a little unfiacked lime in it, get a pint of fpirits of 
wine, a pint of fpirit of turpentine, and an ounce of camphire; 
fhake all well together, and with a bunch of feathers wafti your 
bedftead very well, and fprinkle the rpft over the feather-bed, 
and about the wainfcot and room. 
If you find great fwarms about the room, and feme not dead, 
do this over again j and you will be quite clear. Every fpring 
and fall, wafti your bedftead with half a pint, apd you will never 
have a bugg; but if you find any come in with new goods, or 
boxes, &c. only wafti your bedftead, and fprinkle all over your 
bedding and bed, and you will be clear; but be fure to do it 
as foon as you find one. If your room is very bad, it will be 
well to paint the room after the brimftone is burnt in it. 
This never fails, if rightly done. 
An effectual way to clear the ledfiead of huggs. 
TAKE quickfilver, and mix it well in a mortar with the white 
of an egg till the quickfilver is all well mixt, and there is no blub- 
bers ; then beat up fome white of an egg very fine, and mix with 
the quickfilver till it is like a fine ointment, then with a feather 
anoint the bedftead all over in every creek and corner, and about 
the lacing and binding, where you think there is any. Do this two 
or three it is a certain cure, and will not fpoil any thing. 
Directions to the houfe-maid. 
ALWAYS when you fvveep a room, throw a little wet fand 
all over it, and that will gather up all the flew and duft, pre- 
vent it from riling, clean the boards, and fave the bedding, pic- 
tures, and all other furniture from duft and dirt* ADDITIONS, 
As printed in the Fifth Edition. 
To drefs a turtle the Wefi Indian way. 
TAKE the turtle out of the water the night before you intend 
to draft it, and lay it on its back, in the morning cut its throat 
or the head off, and let it bleed well; then cut off the fins, fcald, 
fcale and trim them with the head, then raife the callepy (which 
is the belly or under-fhell) clean off, leaving to it as much meat as 
you conveniently can ; then take from the back-fhell all the meat 
and intrails, except themonfieur, which is the fat; and looks green, 
that muff be baked to and with the fhell; wafh all clean with fait 
and water, and cut ir irito pieces of a moderate fize, taking from 
it the bones, and put them with the fins and head in a foop-pot, 
with a gallon of water, fome fait, and two blades of mace. 
When it boils fkim it clean, then put in a bunch of thyme, parfley, 
favoury and young onions,.and your veal part, except about one 
pound and a'half, which muff be made force-meat of as for Scotch 
collops, adding a little Cayan pepper; when the veal has boiled 
in the foop about an hour, take it out and cut it in pieces, and 
put to the other part. The guts (which is reckoned the beft part) 
muff be fplit open, ftraped and made, clean, and cut.in pieces about 
two inches long. The paunch or maw muft be fcalded and fkin- 
ned, and cut .as the other parts, the fize you think proper; then 
put them with the guts and other parts, except the liver, with 
half a pound of good frefh butter, a few fhallots, a bunch of thyme, 
parfley, and a little favoury, feafoned with fait, white pepper, 
mace, three or four cloves beaten, a little Cayan pepper, and take 
care not to put too much ; then let it flew about half an hour 
over a good charcoal-fire, and put in a pint and a half of Madeira 
wine, and as much of the broth as will cover it, and let it flew till 
tender. It will take four or five hours doing. When almoft 
enough, fkim it, and thicken it with flour, mixt with fome veal 
broth, about the thicknefs of a fricafey. Let your force-meat 
halls be fried about the fize of a walnut, and be ftewed about half 
an hour with the reft; if any eggs, let them be boiled and clean- 
ed as you do knots of pullets eggs; and if none, get twelve or 
fourteen yolks of hard eggs : then put the (lew (which is the 
callepafh) into the back-fhell, with the eggs all over, and put it 
into the even to brown, or do it with a falamander. SEDITION S. 
The callopy muft be flalhed in feveral places, and moderately 
feafoned, with pieces of butter, mixt with chopped thyme, par- 
ley and young onions,, with fait, white pepper and mace beaten, 
and a little Cayan pepper ; put a piece on each Halil, and then 
fome over, and a dull of flour; then bake it in a tin or iron 
dripping-pan, in a brilk oven. 
The back Ihell (which is called the callepalh) muft be fea- 
foned as the callepy, and baked in a dripping-pan, fet upright, 
with four brickbats, or any thing die. An hour and a half will 
bake it, which muft be done before the flew is put in. 
The fins, when boiled very tender, to be taken out of the 
loop, and put into a ftew-pan, with fome good veal gravy, not 
high coloured, a little Madeira wine, feafoned and thickened as 
the callepalh, and ferved in a difh by itfelf. 
The lights, heart and liver, may be done the fame way, only 
a little higher feafoned; or the lights and heart may be ftewed 
with the callepalh, apd taken out before you put it in the Ihell, 
with a little of the fauce, adding a little more feafoning, and 
dilh it by itfelf. 
The veal part may be made friandos, or Scotch collops of. 
The liver Ihould never be ftewed with the callepalh, but always 
dreft by itfelf, after any manner you like j except you feparate 
the lights and heart from tfie callepalh, and then always ferve 
them together in one dilfa. Take care to ftrain the foop, and 
ferve it in a turreen, or clean china bowl. 
Dljhes. 
A Cailepy, 
Lights, &c.—Soop—Fin§. 
Callepafh. 
B. In the Weft Indies they generally foufe the fins, and 
eat them cold ; omit the liver, and only fend to table the cal- 
lepy, callepalh, and foop. This is for a turtle about fixty pounds 
weight. 
TAKE two pewter-bafons, one larger than the other; the 
inward one muft have a clofe cover, into which you are to put 
your cream, and mix it with rafpberries, or whatever you like 
belt, to give it a flavour and a colour. Sweeten it to your pa- 
late ; then cover it dole, and fet it into the larger bafon. Fill it 
with ice, and a handful of fait: Jet it ftand in this ice three 
quarters of an hour, then uncover it, and ftir the cream well 
together; cover it clofe again, and let it ftand half an hour 
longer, after that turn it into your plate. Thefe things are made 
at the pewterers. 
To make ice-cream. additions: 
A turkey, &c. in jelly. 
BOIL a turkey or a fowl as white as you can, let it ftand till 
cold, and have ready a jelly made thus ; take a fowl, fkin it, 
take off all the fat, don’t cut it to pieces, nor break the bones 5 
take four pounds of a leg of veal, without any fat or fkin, put 
it into a well-tinned fauce-pan, put to it full three quarts of wa- 
ter, fet it on a very clear fire till it begins to fimmer; be fure 
to Ikim it well, but take great care it don’t boil. When it is 
well fkimmed, fet it fo as it will but juft feem to fimmer, put 
to it two large blades of mace, half a nutmeg, and twenty 
corns of white pepper, a little bit of lemon-peel as big as a fix- 
pence. This will take fix or fevea hours doing. When you 
think it is a ftiff jelly, which you will know by taking a little 
out to cool, be fure to fkim oft' all the fat, if any, and be fure 
not to ftir the meat in the fauce-pan. A quarter of an hour be- 
fore it is done, throw in a large tea fpoonful of fait, fqueeze in 
the juice of half a fine Seville orange or lemon ; when you think 
it is enough, ftrain it oft' through a clean fieve, but don’t pour 
it oft'quite to the bottom, for fear of Lay the turkey 
or fowl in the difh you intend to fend it to the table in, then 
pour this liquor over it, let it ftand till quite cold, and fend it to 
table, A few aftertian flowers ftuck here and there looks pret- 
ty, if you can get them ; but lemon, and all thole things are en- 
tirely fancy. This is a very pretty difh for a cold collation, or 
a fupper. 
All forts of birds or fowls may be done this way; 
QUARTER your melon and take out all the infidc, then put 
into the fyrup as much as will cover the coat j let it boil in the 
fyrup till the coat is as tender as the inward part, then put them 
in the put with as much fyrup as will cover them. Let them 
ftand for two or three days, that the fyrup may penetrate thro’ 
them, and boil your fyrup to a candy height, with as much moun- 
tain wine as will wet your fyrup, clarify it, and then boil it to a 
candy height; then dip in the quarters, and lay them on a fieve to 
dry, and fet them before a flow fire, or put them in a flow oven 
til! dry. Obferve that your melon is but half ripe, and when 
they are dry put them in deal boxes in paper. 
To make citron. 
To candy cherries or green gages. 
DIP the ftalks and leaves in white-wine vinegar boiling, then 
feald them in fyrupj take them out and boil them to a candy  Additions. 
height; dip in the cherries, and hang them to dry with the cher- 
ries downwards. Dry them before the fire, or in the fun. Then 
take the plumbs, after boiling them in a thin fyrup, peel off the 
Ikin and candy them, and fo hang them up to dry. 
To take ironmolds out of linen. 
TAKE forrel, bruife it well in a mortarj fquceze it through a 
cloth, bottle it and keep it for ufe. Take a little of the above 
juice, in a filver or tin fauce-pan, boil it over a lamp, as it boils 
dip in the ironrnold, don’t rub it, but only fqueeze it. As foori 
as the ironrnold is out, throw it into cold water. 
To make India pickle. 
TO a gallon of vinegar one pound of garlick, and three quar- 
ters of a pound of long pepper, a pint of muftard feed, one pound 
of ginger, and two ounces of turmerick ; the garlick muft be laid 
in fait three days, then wip’d clean and dry’d in the fun; the 
long pepper broke, and the muftard feed bruifed : mix all toge- 
ther in the vinegar, then take two large hard cabbages, and two 
cauliflowers, cut them in quarters, and fait them well; let them 
lie three days, and then dry them well in the fun. 
N. B. The ginger muft lie twenty-four hours in fait and wa- 
ter, then cut fmall and laid in fait three days. 
TAKE the largeft flaps of muflirooms, wipe them dry, but 
don’t peel them, break them to pieces, and fait them very well; 
let them ftand fo in an earthen pan for nine days, ftirring them 
once or twice a day, then put them into a jugg clofe flopp’d fet 
into water over a fire for three hours; then ftrain it through a 
fieve, and to every quart of the juice put a pint of ftrong ftalc 
mummy beer, not bitter, a quarter of a pound of anchovies, a 
quarter of an ounce of mace, the fame of cloves, half an ounce of 
pepper, a race of ginger, half a pound of ftialots: then boil them 
altogether over a flow fire till half the liquor is wafted, keeping 
the pot ciofe covered ; then ftrain it through a flannel bag. If 
the anchovies don’t make it fait enough, add a little fak. 
To make Englifh catchup. 
To prevent the inf ell ion among horned cattle. 
MAKE an iffue in the dewlap, put in a peg of black hellebore, 
and rub all the vents both behind and before with tar. NECESSARY DIRECTIONS, 
Whereby the reader may eafily attain the ufeful 
Art of Carving. 
To cut up a turkey. 
RAISE the leg, open the joint, but be fure not to take off 
the leg; lace down both Tides of the breaft, and open the pinion 
of the breaft, but do not take it off; raife the merry-thought be- 
tween the breaft-bone and the top, raife the brawn, and turn it 
outward on both fides, but be careful not to cut it off, nor break 
it; divide the wing-pinions from the joint next the body, and 
ftick each pinion where the brawn was turned out; cut off the 
iharp end of the pinion, and the middle-piece will fit the place 
exa&ly. 
A bujlarcl, capon, or pheafant, is cut up in the fame manner, 
To rear a goofe. 
CUT off both legs in the manner of fhoulders of lamb; take 
off the belly-piece clofe to the extremity of the breaft; lace the 
goofe down both Tides of the breaft, about half an inch from the 
fharp bone: divide the pinions and the fiefli firft laced with your 
knife, which muft be raifed from the bone, and taken off with 
the pinion from the body; then cut oft’ the merry-thought, and 
cut another flice from the breaft-bone, otuite through; laftly, 
turn up the carcafe, cutting it afunder, the back above the loin- 
bones. 
FIRST, raife the pinions and legs, but cut them notoff; 
then raife the merry-thought from the breaft, and lace it down 
both Tides with your knife. 
‘To unbrace a mallard or duck. 
THE back mu ft be turned downward, and the apron divided 
from the belly; this done, flip in your knife between the kid- 
neys, loofening the flefii on each fide; then turn the belly, cut 
the back croft-ways between the wing?, draw your knife down 
both fides of the back-bone, dividing the fides and leg from the 
To unlace a Coney. tHrefiions for Carving", 
back. Obferve not to pull the leg too violently from the bone, 
when you open the fide, but with great exaftnefs lay open the 
Tides from thefcut to the fhoulder ; and then put the legs together. 
To wing a partridge or quail. 
AFTER having railed the legs and wings, ufe fait and pow- 
dered ginger for fauce. 
T9 allay a pheafant or teal. 
THIS differs in nothing from the foregoing, but that you muft 
ufe fait only for fauce. 
CUT off the legs, lace the breaft down each fide, and open 
the breaft-pinion, without cutting it off; raife the merry-thought 
between the breaft-bone and the top of it; then raife the brawn, 
turning it outward on both Tides; but break it not, nor cut it off; 
fever the wing-pinion from the joint neareft the body, flicking 
the pinions hi the place where the brawn was: remember to cut 
off the (harp end of the pinion, and Amply the place with the 
middle-piece. 
To difmemher a hern. 
In this manner feme people cat up a capon or pheafant, and like- 
wife a bittern, ufmg no fauce but fait. 
To thigh a woodcock. 
THE legs and wings rnuft be raifed in the manner of a 
fowl, only open the head for the brains. And To you thigh 
curlews, plover, ot fnipe, ufmg ho fauce but fait. 
To difplay a crane. 
AFTER bis legs are unfolded, cut off the wings; take them 
up, and fauce them with powdered vinegar, fair, and 
muflafd. 
To lift a fwan. 
SLIT it fairly down the middle of the breaft, clean through 
the back, from the neck to the rump; divide it in two parts, 
neither breaking or tearing the flefh; then lay the halves in a 
charger, the flit Tides downwards; throw fait upon it, and fet it 
again on the table. The fauce muft be chaldron, ferved up in 
faucersi APPENDIX 
TO T II E 
ART of COOKERY, 
MADE 
PLAIN and EASY. APPENDIX. 
Obfervations cn preferving Salt Meat, fo as to 
keep it mellow and fine for three or four 
Months} and to preferve potted Butter. 
TAKE care when you fait your meat in the Cummer, that 
it be quite cool after it comes from the butcher’s; the way 
as, to lay it on cold bricks fora few hours, and when you fait it. 
Jay it up on an inclining board, to drain off the blood ; then fait it 
a-frefh, add to every pound of fait half a pound of Lifbon fugar, 
and turn it in the pickle every day ; at the month’s end it will 
fee fine : the fait which is commonly ufed, hardens and fpoilsall 
the meat; the right fort is that called Lounds’s fait; it comes 
from Nantwich in Chelhire : there is a very fine fort that comes 
from Malden in E-flex, and from Suffolk which is the reafon 
of that butter being finer than any other ; and if every body 
would make ufe of that fait in potting butter, we fhould not 
have fo much bad come to market; obferving all the general 
rules of a dairy. If you keep your meat long in fait, half the 
quantity of fugar will do ; and then beftow loaf fugar, it will 
eat much finer. This pickle cannot be called extravagant, be- 
caufe it will keep a great while; at three or four months end, 
boil it up; if you have no meat in the pickle, skim it, and when 
cold, only add a little more fait and fugar to the next meat you 
put in, and it will be good a twelvemonth longer. 
Take a leg of mutton-piece, veiny or thick flank-piece, with*, 
out any bone, pickled as above, only add to every pound of fait 
an ounce of falt-petre ; after being a month or two in the pickle, 
take it out, and lay it in foft water a few hours, then roaft it; 
it eats fine. A leg of mutton, or flioulder of veal does the fame. 
It is a very good thing where a market is at a great diftance, and 
a large family obliged to provide a great deal of meat. 
As to pickling of hams and tongues, you have the receipt in 
the foregoing chapters; but ufe cither of thefe fine falts, and they  Appendix to the Art of Cookery. 
will be equal to any Bayonne hams, provided your porkling ii 
fine and well fed. 
To drefs a mock turtle. 
TAKE a calf's head, and fcald off the hair, as you would da 
of a pig; then clean it, cutoff the horny part in thin flices, 
■with as little of the lean as polfible ; put in a few chopp’d oylters, 
and the brains ; have ready between a quart and three pints of 
ftrong mutton or veal gravy, with a quart of Madeira wine, a 
large tea fpoonful of Cayan butter, a large onion chopped very 
finall; peel off an half of a large lemon, fhred as fine as poffible, 
a little fait, the juice of four lemons, and fome fweet-herbs cut 
fmall ; flew all thefe together till the meat is very tender, which 
will be in about an hour, and an half; and then have ready the 
back fhell of a turtle, lined with a pafte of flower and water, 
which you mull firft let in the oven to harden ; then put in the 
ingredients, and fet into the oven to brown the top; and 
when that is done, fuit yourgarnifh at the top with the yolks of 
eegs boiled hard, and force-meat bails. 
N. B. This receipt is for a large head ; if you cannot get the 
fhell of a turtle, a china-foop-difh will do as well; and if no 
oven is at hand, the Betting may be omitted ; and if no oyfteis 
are to be had, it is very good without. 
It has been dreffcd with but a pint of wine, and the juice of 
two lemons. 
When the horny part is boiled a little tender, then put in your 
white meat. 
It will do without the oven, and take a fine knuckle of veal, 
cut off the fkin, and cut fome of the fine firm lean into fmall 
pieces, as you do the white meat of a turtle, and flew it with 
the other white meat above. 
Take the firm hard fat which grows between the meat, and 
lay that into the fauce of fpinage or forrel, till half an hour be- 
fore the above is ready ; then take it out, and lay it on a fieve 
to drain ; and put in mice to flew with the above. The re- 
mainder pf the knuckle will help the gravy. 
To few a huttock of heef. 
TAKE the bpef that is foaked, wafh it clean from fait, and 
let it lie an hour in foft water; then take it out, and put it into 
your pot, as you would do to boil, but put no water in, cover it 
dofe with the lid, and let it fland over a middling fiie, not fierce,, 
but rather flow : it will take juft the fame time to do, as if it was Appendix to the Art of Cookery, 
341 
£0 be boiled ; when it is about half done, throw in an onion, a 
little bundle of fweet-herbs, a little mace and whole pepper ; 
cover it down quick again; boil roots and herbs as ufuat to eat 
with it. Send it to table with the gravy in the difh. 
To few green peafe the Jews way. 
TO two full quarts of peafe put in a full quarter of a pint of 
oil and water, not fo much water as oil? a little different fort 
of fpices, as mace, clove, pepper, and nutmeg, all beat fine ; 
a little Cayan pepper, a little fait ; let all this Hew in a broad, 
flat pipkin ; when they are half done, with a fpoon make two or 
three holes ; into each of thefe holes break an egg, yolk and 
white; take one egg and beat it, and throw over the whole 
when enough, which you will know by tailing them ; and the 
egg being quite hard, fend them to table. 
If they are not done in a very broad, open thing, it will be a 
great difficulty to get them out to lay in a difh. 
They would be better done in a filver or tin diffi, on a ftew- 
fiole, and go to table irt the fame diih ; it is much better than 
putting them out into another diih. 
To drefs haddocks after the Sparifh way. 
TAKE a haddock, wafhed very clean and dried, and broil it 
nicely ; then take a quarter of a pint of oil in a fteW-pan, feafon 
it with macc, cloves-, and nutmeg, pepper and fait, two cloves 
of garlick,.fome love-apples, when in feafon, a little vinegar; 
put in the fiih, cover it clofe, and let it flew half an hour over 
a flow fire. 
Flounders done the fame way; are very good. 
Minced haddocks after the Dutch way-. 
BOIL them, and take out all the bones, mince them very 
fine with parflc'y and onions; feafon with nutmeg, pepper and 
fait, and flew them in butter, juft enough to keep itioift: fqueeze 
the juice of a lemon, and when Cold, mix them up with eggs, 
and put into a puff pafte. 
To drefs haddocks the Jews way. 
TAKE two large fine haddocks, wafh them very clean, cut 
them in dices about three inches thick, and dry them in a cloth; 
take a gill either of oil or butter in a ftevv pan, a middling onion 342 
Appendix to the Art of Cookery. 
Cut (mall, a handful of parfley wafhed and cut fmall; let it juft 
boil up in either butter or oil, then put in the fi(h ; feafon it with 
beaten mace, pepper and fait, half a pint of foft water; let it 
flew foftly, till it is thoroughly done ; then take the yolks of two 
eggs, heat up with the juice of a lemon, and juft as it is done 
enough, throw it over, and fend it to table. 
A Spanifh peafe foop. 
TAKE one pound of Spanifh peafe, and lay them in water 
the night before you ufe them; then take a gallon of water, one 
-quart of fine fweet oil, a head of garlick; cover the pot clofe, 
and let it boil till the peafe arc foft; then feafon with pepper 
and fait; then beat up the yolk of an egg, and vinegar to your 
palate; poach fome eggs, lay in the difh on fippets, and pour 
the foop on them. Send it to table. 
TAKE two large Spanifh onions, peel and flice them ; let 
them boil very foftly in half a pint of fweet oil till the onions are 
very foft; then pour on them three pints of boiling water; feafon 
with beaten pepper, fait, a little beaten clove and mace, two 
fpoonfuls of vinegar, a handful of parfley wafhed clean, and 
choped fine ; let it boil faft a quarter of an hour; in the mean 
time, get fome fippets to cover the bottom of the difh, fried 
quick, not hard ; lay them in the difh, and cover each fippet 
with a poached egg; beat up the yolks of two eggs, and throw 
over them ; pour in your foop, and fend it to table. 
Garlick and forrel done the fame way,, eats well. 
o. make onion foop the Spanifh way. 
TAKE a quart of milk, boil it with cinnamon and moift fu- 
gar; put fippets in the difh, pour the milk over it, and fet it 
over a charcoal fire to fimmer, till the bread is foft. Take the 
yolks of two eggs, beat them up, and mix it with a little of the 
milk, and throw it in; mix it ail together, and fend it up to 
table. 
Milk foop the Dutch way. 
TAKE fome flour, and knead it with ol!; take a flice of fal- 
mon; feafon it with pepper and fait, and dip into fweet 
oil, chop onion and parfley fine, and drew over it; lay it in the 
pade, and double it up in the fibape of a flic? of falmon : take 
Fifh pafties the Italian way. Appendix to the Art of Cookery, 
343 
a piece of white paper, oil it, and lay under the pally, and bake 
it; it is heft cold, and will keep a month. 
Mackrel done the fame way 5 head and tail together folded 
itt a pally, eats fine. 
Afparagus dreffed the Spanifh way. 
TAKE the afparagus, break them in pieces, then boil them 
foft, and drain the water from them : take a little oil, water and 
vinegar, let it boil, feafon it with pepper and fait, throw in the 
afparagus, and thicken with yolks of eggs. 
Endive done this way, is good; the Spaniards add fugar, but 
that fpoils them. Green peafe done as above, are very good ; 
only add a lettuce cat final!, and two or three onions, and leave 
out the eggs. 
Red cabbage dreffed after the Dutch way, good for a cold 
in the hreaft. 
TAKE the cabbage, cut it fmall, and boil it foft, then drain 
it, and put it in a ftew-pan, with a fufficient quantity of oil and 
butter, a little water and vinegar, and an onion cut fmall; fea- 
fon it with pepper and fait, and let it fimmer on a flow fire, till 
all the liquor is wafted. 
BOIL them, but not too much; then drain them, and put 
them into a ftew-pan ; to a large cauliflower put a quarter of 
a pint of fweet oil, and two or three cloves of garlick ; let them 
fry till brown; then feafon them with pepper and fait, two or 
three fpoonfuls of vinegar; cover the pan very clofe, and let 
them fimmer over a very flow fire an hour. 
Cauliflowers dreffed the Spanifh way. 
Carrots and French beans dreffed the Dutch way. 
SLICE the carrots very thin, and juft cover them with water; 
feafon them with pepper and fait, cut a good many onions and 
parfley fmall, a piece of butter ; let them fimmer over a flow 
fire till done. Do French beans the fame way. 
Beans dreffed the German zvay. 
TAKE a large bunch of onions, peel and flice them, a great 
quantity of parlley wafhed and cut (mail, throw them into a 
flew-pan, with a pound of butter; feafon them well with pepper 344 
'Appendix to the Art of Cookery, 
and fait, put in two quarts of beans ; cover them clofe, and let 
them do till the beans are brown, fhaking the pan often. Do 
peafe the fame way. 
Artichoke-fuckers drrffed the Spanijh way. 
CLEAN and wafh them, and cut them in half; then boil 
them in water, drain them from the water, and put them into a 
ftew-pan, with a little oil, a little water, and a little vinegar; 
feafon them with pepper and fait; flew them a little while, and 
then thicken them with yolks of eggs. 
They make a pretty garnifh done thus ; clean them and half 
boil them ; then dry them, flour them, and dip them in yolks of 
eggs, and fry them brown. 
‘To dry pears without fugar. 
TAKE the Norwich pears, pare them with a knife, and put 
them in an earthen pot, and bake them not too foft; put them 
into a white plate pan, and put dry ftraw under them, and lay 
them in an oven after bread is drawn ; and every day warm the 
oven to the degree of heat as when the bread is newly drawn. 
Within one week they muft be dry. 
To dry lettuce Jlalks, artichoke-Jialks, or cabbage-Jialks, 
TAKE the ftalks, peel them to the pith, and put the pith in 
a ftrong brine three or four days; then take them out of the 
brine, boil them in fair water very tender, then dry them with a 
cloth, and put them into as much clarified fugar as will cover 
them, and fo preferve them as you do oranges; then take them 
and (et them to drain ; then take frefh fugar, and boil it to the 
height; take them out and dry them. 
Artichokes preferved the Spanifh way. 
TAKE the largeft you can get, cut the tops of the leaves off, 
wafli them well and drain them; to every artichoke pour in a 
large fpoonful of oil; feafoned with pepper and fait. Send them 
to the oven, and bake them, they will keep a year. 
N. B. The Italians, French, Portuguefe, and Spaniards, have 
variety of ways of drelling of fifti, which we have not, viz. 
As making fifh-foops, ragoos, pies, &c. 
For their foops, they ufe no gravy, nor in their fauces, think- 
ing it improper to mix flefti and fifh together j but make their Appendix to the Art of Cookery', 
ftih-foops with fifti, viz. either of craw-fifli, lobfters, &c. taking 
only the juice of them. 
For Example, 
TAKE your craw-fifli, tie them up in a muflin rag, and boil 
them ; then prefs out their juice for the abovefaid ufe. 
For their pies. 
THEY make fome of carp ; others of different fifh : and fome 
they make like our minced pies, viz. They take a carp, and 
cut the flefli from the bones, and mince it; adding currants, &c. 
Almond rice. 
BLANCH thealmonds, and pound them in a marble or wooden 
mortar j and mix them in a little boiling water, prefs them as 
long as there is any milk in the almonds; adding frefli water 
every time; to every quart of almond juice, a quarter of a 
pound of rice, and two or three fpoonfuls of orange flower wa- 
ter ; mix them altogether, and limmer it over a very flow char- 
coal fire, keep ftirring it often ; when done, fweeten it to your 
palate •, put it into plates, and throw beaten cinnamon over it. 
TAKE a pint of milk, boil it over a flow fire, with fome 
whole cinnamon, and fweeten it with Lifbon fugar, beat up the 
yolks of three eggs, throw all together into a chocolate pot, and 
mill it one way, or it will turn. Serve it up in chocolate cups. 
Sham chocolate. 
Marmalade of eggs the Jews wav. 
TAKE the yolks of twenty-four eggs, beat them for an hour : 
clarify one pound of the beft moiff fugar, four fpoonfuls of 
orange-flower water, one ounce of blanched and pounded al- 
monds; ftir all together over a very flow charcoal fire, keeping 
ftirring it all the while one way, till it comes to a confiflence; 
then put it into coffee-cups, and throw a little beaten cinnamon 
on the top of the cups. 
This marmalade, mixed with pounded almonds, with oranoe- 
peel, and citron, are made in cakes of all fhapes, fuch as birds, 
iifli, and fruit. Appendix to the Art of Cookery. 
A cake tie Spanijh way. 
TAKE twelve eggs, three quarters of a pound of the heft 
moift fugar, mill them in a chocolate-mill, till they are all of a 
lather ; then mix in on« pound of flour, half a pound of pound- 
ed almonds, two ounces of candied orange-peel, two ounces of 
citron, four large fpoonfuls of orange-water, half an ounce of 
cinnamon, and a glafs of fack. It is better when baked in a flow 
oven. 
Another way. 
TAKE one pound of flour, one pound of butter, eight eggs, 
one pint of boiling milk, two or three fpoonfuls of ale yeaft, 
or a glafs of French brandy ; beat all well together j then fet it 
before the fire in a pan, where there is room for it to rife ; co- 
ver it clofe with a cloth and flannel, that no air comes to it; 
when you think it is raifed fufficiently, mix half a pound of the 
beft moift fugar, on ounce of cinnamon beat fine ; four fpoon- 
fuls of orange-flower water, one ounce of candied orange-peel, 
one ounce of citron, mix all well together, and bake it. 
To dry plumbs. 
TAKE pear-plumbs, fair and clear coloured, weigh them and 
flit them up the fides,; put them into a broad pan, and fill it 
full of water, fet them over a very flow fire; take care that the 
fkin does not come off; when they are tender take them up, and 
to every pound of plumbs put a pound of fugar; ftrew a little 
on the bottom of a large filver bafon ; then lay your plumbs in, 
one by one, and ftrew the remainder of your fugar over them ; 
fet them into your ftove all night, with a good warm fire the 
next day ; beat them, and fet them into your ftove again, and 
let them ftand two days more, turning them every day; then 
take them out of the fyrup, and lay them on glafs plates to dry. 
To make fugar of pearl. 
TAKE damafk rofe-water half a pint, one pound of fine 
fugar, half an ounce of prepared pearl beat to powder, eight 
leaves of beaten gold ; boil them together according to art; add 
the pearl and gold leaves when juft done, then caft them on a 
marble. Appendix to the Art of Cookery. 
347 
To make fruit wafers of codlings, plumbs, &c. 
TAKE the pulp of any fruit rubb’d through a hair-fieve, and 
to every three ounces of fruit take fix ounces of fugar finely fift- 
ed. Dry the fugar very well till it be very hot; heat the pulp 
alfo till it be very hot; then mix it and fet over a flow char- 
coal fire, till it be almoft a boiling, then pour it in glades or 
trenchers, and fet it in the ftove till you fee it will leave the 
glafles; but before it begins to candy, turn them on papers in 
what form you pleafe. You may colour them red with clove 
gilly-flowers fteeped in the juice of lemon. 
To make white wafers. 
BEAT the yolk of an egg and mix it with a quarter of a 
pint of fair water; then mix half a pound of heft flour, and 
thin it with damafk rofe- water till you think it of a proper thick- 
nefs to bake. Sweeten it to your palate with fine fugar finely 
fifted. 
To make brown wafers. 
TAKE a quart of ordinary cream, then take the yolks of 
three or four eggs, and as much fine flour as will make it into a 
thin batter; fweeten it with three quarters of a pound of fine 
fugar finely fierced, and as much pounded cinnamon as will make 
it tafte. Do not mix them till the cream be cold ; butter your 
pans, and make them very hot before you bake them. 
TAKE the faireft and ripeft peaches, pare them into fair 
water ; take their weight in double-refined fugar, of one half 
make a'very thin fyrup ; then put in your peaches, boiling them 
till they look clear, then fplit and ftone them. Boil them till 
they are very tender, lay them a-draining, take the other half 
of the fugar, and boil it almoft to a candy ; then put in your 
peaches, and let them lie all night, then lay them on a glafs, 
and fet them in a ftove till they are dry. If they are fugar’d 
too much, wipe them with a wet cloth a little : let the firft fy- 
rup be very thin, a quart of water to a pound of fugar. 
How to dry peaches. 
How to make almond knots. 
TAKE two pounds of almonds, and blanch them in hot 
water i beat them in a mortar, to a very fine pafte, with rofe- 348 
Appendix to the Art of Cookery, 
water; do what you can to keep them from oiling. Talc 6 i 
pound of double-refined fugar, fifted through a lawn fieve, 
leave out fome to make up your knots, put the reft into a pan 
upon the fire, till it is fcalding hot, and at the fame time have 
your almonds fcalding hot in another pan; then mix them to- 
gether with the whites of three eggs beaten to froth, then let 
it ftand till it is cold, then roll it with fome of the fugar you 
left out, and lay them in platters of paper. They will not roll 
into any fhape, but lay them as well as you can, and bake them 
in a cool oven: it muft not be hot, neither muft they be coloured. 
To preferve apricots. 
TAKE your apricots and pare them, then ftone what you 
can, whole; then give them si light boiling In a pint of water, 
or according to your quantity of fruit; then take the weight of 
your apricots in fugar, and take the liquor "Which you boil them 
in and* your fugar, and boil it till it comes to a fyrUp, and give 
them a light boiling, taking off the fkum as it rifes. When the 
fyrup jellies, it is enough ; then take up the apricots, and cover 
them with the Jelly, and put cut paper over them, and lay them 
down when cold. 
How to make almond milk for a waft. 
TAKE five ounces of bitter almonds, blanch them and beat 
them in a marble mortar very fine. You may put in a fpoonful 
of Tack when you beat them ; then take the whites of three 
new-laid eggs, three pints of fpring-water, and one pint of 
fack. Mix them all very well together; then ftrain it through 
a fine cloth, and put it into a bottle, and keep it for ufe. You 
may put in lemon, or powder of pearl, when you make ufe of it. 
TAKE goofeberries before they are ready for preferving ; cut 
off the black heads, and boil them with as much water as will 
cover them, all to mafia ; then paf's the licpior and all, as it will 
run, through a hair-fieve, and put fome pulp through with a fpoon, 
but not too near. It is to be pulp’d neither too thick nor too 
thin ; meafure it, and to a gill of it take half a pound of double 
refined fugar ; dry it, put it to your pulp, and let it fcald on a flow 
fire, not to boil at all. Stir it very well, and their will rife a frothy 
white fcum, which take clear off as it rifes; you mu ft fcald and 
fkim it till no fcum rifes, and it comes clean from the pair fide ; 
How to make goofeherry wafers. Appendix to the Art of Cookery. 
tfien take It off, and let it cool a little. Have ready flieets of glafi* 
very fmooth, about the thicknefsof parchment, which is not very 
thick. You muft fpread it on the glaffes with a knife, very thin, 
even, and fmooth ; then fet it in the (love with a flow fire : if 
you do it in the morning, at night you muff cut it into Jong pieces 
with a broad cafe knife, and put your knife clear under it, and 
fold it two or three times over, and lay them in a ftove, turning 
them fometimes till they are pretty dry; but do not keep them 
too long, for they will lofe their colour. If they do not come 
clean off your glaffes at night, keep them till next morning. 
TAKE your apricots or peaches, pare them and cut them 
very thin into chips, and take three quarters of their weight in 
fugar, it being finely fierced ; then put the fugar and the apricots 
ipto a pewter dilh, and fet them upon coals ; and when the fugar 
is all diffolved, turn them upon the edge of the dilh out of the 
fyrup, and fo fet them by. Keep them turning till they have 
drank up the fyrup; be fure they never boil. 'They muff be 
warmed in the fprup once every day and fo laid out upon the 
edge of the difh, till all the fyrup be drank. 
How to make the thin apricot chips. 
How to make little French hifeuits. 
TAKE nine new-laid eggs, take the yolks of two out, and 
take out the treddles, beat them a quarter of an hour, and put in 
a pound of fierced fugar, and beat them together thiee quarters 
of an hour, then put in three quarters of a pound of flour, very 
fine and well dried. When it is cold, mix all well together, and 
beat them about half a quarter of an hour, firfl: and Jafi. If you 
pieafe put in a little orange flower water, and a little grated le- 
mon-peel ; then drop them about the bignefs of a half crown, 
(but rather long than round) upon doubled paper a little buttered, 
fierce fome fugar on them, and bake them in an oven, alter 
jnanchet. 
How to preferve pippins in jelly. 
TAKE pippins, pare, core, and quarter them; throw them 
into fair water, and boil them till the ftrength of the pippins be 
boiled out, then ftrain them through a jelly-bag ; and to a pound 
of pippins take two pounds of double refined fugar, a pint of 
this pippin liquor, and a quart of fpring- water; then pare the 
pippins very neatly, cut them into halves flightly cored, throw 
them into fair water. When your fugar is melted, and your  Appendix to the Art of Cookery. 
fyrup boiled a little, and clean flammed, dry your pippins with a 
.clean cloth, throw them into your fyrup ; take them off the fire 
a little, and then fet them on again, Jet them boil as faft as you 
poffibly can, having a clear fire under them, till they jelly ; you 
muft take them off fometimes and (hake them, but ftir them not 
with a fpoon ; a little before you take them off the fire, fqueeze 
the juice of a lemon and orange into them, which muff be firft 
paffed a tiffany; give them a boil or two after, fo take them up, 
elfe they will turn red. At thefirft putting of your fugar in, al- 
low a little more for this juice; you may boil orange or Jemoa 
peel very tender in fpring-water, and cut them in thin long pieces, 
and then boil them in a little fugar and water, and put them in 
the bottom of your glaffcs; turn your pippins often, even in the 
foiling* 
TAKE your berries when full ripe, put them into a large 
veffel of wood or ftone, with a fpicket in, and pour upon them 
as much boiling water as will juff appear at the top of them j 
as foon as you can endure your hand in them, bruife them very 
well, till all the berries be broke; then Jet them ftand dofe co- 
vered till the berries be well wrought up to the top, which ufu- 
ally is three, or four days; then draw off the clear juice into ano- 
ther veffel ; and add to every ten quarts of this liquor one pound 
of fugar, ftir it well in, and Jet it ftand to work in another vefi- 
fel like the firft, a week or ten days ; then draw it oft' at the 
fpicket through a jelly-bag, into a large veffel; take four ounces 
of ifingiafs, lay it in fteep twelve hours in a pint of white wine ; 
the next morning boil it till it be all diffolved, upon a flow fire ; 
then take a gallon of your blackberry juice, put in the diffolved 
ifingiafs, give it a boil together, and put it in hot. 
How to make blackberry wine. 
The beji way to make raifin wine. 
TAKE a clean wine or brandy hogfhead ; take great care it 
is very Tweet and clean, put in two hundred of raifms, flalks and 
all, and then fill the veffel wi h fine clear firing-water: let it 
{land till you think it has done biffing ; then throw in two quarts 
of tine French brandy ; put in the bung (lightly, and in about 
th ree weeks or a month, if you are fure it has done fretting, flop 
it down : let it (land fix months, peg it near the top, and if 
you unci,st very fine and good, fit for drinking, bottle it off, or 
elfe Itrtp u up again, and Jet it ftand fix months longer. Itfbould 
{land fix months in the bottle ; this is by much tfie beft way of Appendix to the Art of Cookery, 
351 
making it, as 1 have Teen by experience, as the wine will be 
much ftronger, but lefs of it; the.different forts of raifins make 
quite a different wine ; and after you have drawn off all the 
wine, throw on ten gallons of fpring-water; take off the head 
of the barrel, and ftir it well twice a day, preflmg the raifins as 
well as you can; let it fiand a fortnight or three weeks, then 
draw it off into a proper veflel to hold it, and fqueeze the raifins 
Well; add two quarts of brandy, and two quarts of fyrup of el- 
derberries, flop it clofe when it has done working ; and in about 
three months it will be fit for drinking. If you don’t chufe to 
make this fecond wine, fill your hogfhead with fpring-water, and 
fct in the fun for three or four months, and it will make excel- 
lent vinegar. 
How to preferve white quinces whole. 
TAKE the weight of your quince in fugar, and put a pint of 
water to a pound of fugar, make it into a fyrup, and clarify it ; 
then core your quince and pare it, and put it into your fyrup, and 
let it boil till it be all clear; then put in three fpoonfuls of jelly, 
which muff be made thus: over night, lay your quince-kernels 
in water, then ftrain them, and put them into your quinces, and 
let them have but one boil afterward. 
How to make orange wafers. 
TAKE the beft oranges, and boil them in three or four wa- 
ters, till they be tender ; then take out the kernels and the juice, 
and beat them to pulp, in a clean marble mortar, and rub them 
through a hair-fieve; to a pound of this pulp take a pound and 
an half of double-refined fugar, beaten and fierced ; take half of 
your fugar, and put it into your oranges, and boil it till it ropes; 
then take it from the fire, and when it is cold, make it up in 
pafte with the other half of your fugar; make but a little at a time, 
for it will dry too faft ; then with a little rolling-pin roll them out 
as thin as tiffany upon papers ; cut them round with a little drink- 
ing'glafs, and let them dry, and they will look very clear. 
How to make orange cakes. 
TAKE the peels of four oranges, being firft pared, and the 
meat taken out, boil them tender, and beat them fmall in a 
marble mortar; then take the meat of them, and two more 
oranges, your feeds and fkins being picked cut, and mix it with 
the peelings that are beaten; fet them on the fire, with a fpoon- 
■ful or two of orange-flower water, keeping it ftirring till that 352 
"Appendix to the Art of Cookery, 
moifture be pretty well dried up; then have ready to every pound 
of that pulp, four pounds and a quarter of double-refined fugar, 
finely fierced; make your fugar very hot, and dry it upon the 
fire, and then mix it and the pulp together, and fet it on the 
fire again, till the fugar be very well melted, but be fure it does 
not boil; you may put in a little peel, fmall fined or grated, and 
when it is cold, draw it up in double papers; dry them before 
the fire, and when you turn them, put two together; or you may 
keep them in deep glaflesor pots, and dry them as you have occa- 
sion. 
How to make white cakes like china di/hes. 
TAKE the yolks of two eggs, and two fpoonfuls of fack, 
and as much role-water, fome carraway feeds, and as much 
flour as will make it a pafte ftiff enough to roll very thin : if 
you would have them like difties, you mull bake them upon 
diflies buttered. Cut them out into what work you pleafe to 
candy them ; take a pound of fine fierced fugar perfumed, and 
the white of an egg, and three or four fpoonfuls of role-water, 
ftir it till it looks white ; and when that pafte is cold, do it with 
a feather on one fide. This candied, let it dry, and do the 
other fide fo, and dry it alfo. 
<T’o 7nake a lemoned honey-comb. 
TAKE the juice of one lemon, and fweeten it with fine fu- 
gar to your palate ; then take a pint of cream, and the white 
of an egg, and put in fome fugar, and beat it up; and as the 
froth rifes, take it off, and put it on the juice of the lemon, till 
you have taken all the cream off upon the lemon; make it the 
day before you want it, in a difii that is proper. 
How to dry cherries. 
TAKE eight pounds of cherries, one pound of the heft pow- 
dered fugar, Itone the cherries over a great deep balbn or glafs, 
and lay them one by one in rows, and ftrew a little fugar; thus 
do till your bafon is full to the top, and let them ftand till the 
next day; then pour them out into a great pofnip, fee them on 
the fire; let them boil very faft a quarter of an hour, or more; 
then pour them again into your bafon, and let them ftand two 
or three days; then take them out, and lay them one by one 
on hair-fieves, and fet them in the fun, or an oven, till they 
are dry, turning them every day upon dry fieves : if in the Ai pen dir: to the Art of Cookery. 
oven, it mufi be as little warm as yea can juft feel it, when you 
hold your hand in it. 
Hkw to make fine almond cakes. 
TAKt. a pound of Jordan almonds, blanch them, beat them 
very fine with a little orange-flower water, to keep them from 
oiling; then take a pound and a quarter of fine fugar, boil it to 
a high candy: then put in your almonds; then take two frefh 
lemons; grate off the rhind very thin, and put as much juice as' 
to make it of a quick tafte; then put it into your glafies, and 
fet it into your ftove, ftirring them often, that they do not can- 
dy : fo, when it is a little dry, put it into little cakes upon Sheets 
of glafs to dry. 
How to make Uxbridge-cakes. 
TAKE a pound of wheat flour, feven pounds of currants, 
half a nutmeg, four pounds of butter, rub your butter cold verv 
well amongft the veal, drefs your currants very well in the 
flour, butter, and feafoning, and knead it with fo much good 
new yeaft as will make it into a pretty high pafte; ufually two 
pennyworth of yeaft to that quantity ; atter it is kneaded well 
together, let it ftand an hour to rife ; you may put half a pound 
of pafte in a cake. 
How to make mead. 
TAKE ten gallons of water, and two gallons of honey, a 
handful of raced ginger; then take two lemons, cut them in 
pieces, and put them into it, boil it very well, keep it flam- 
ming j let it ftand all night in the fame veffel you boil it in, the 
next morning barrel it up, with two or three fpaonfuls of good 
yeaft. About three weeks or a month after, you may bottle it. 
Marmalade of cherries. 
TAKE five pounds of cherries, ftoned, and two pounds of 
bard fugar, {bred your cherries, wet your fugar with the juice 
that runneth from them; then put the cherries into the fugar, 
and boil them pretty faft till it be a marmalade; when it is cold, 
put it up in glaffes for life. 
fo dry damofins. 
TAKE four pounds of damofms; take one pound of fine 
fpgar, make a fvrup of it, with about a pint of fair water ; then 
put in your damouns, ftif it into your hot fvrup, fo let them Appendix to the Art of Cookery, 
ftand on a little fire, to keep them warm for half an hour j then 
put all into a bafon, and cover them, let them ftand till the next 
day; then put the fyrup from them, and fet it on the fire, and 
when it is very hot, put it on your damofins : this do twice 
a day for three days together j then draw the fyrup from the 
damofins, and lay them in an earthen difh, and fet them in an 
oven after bread is drawn ; when the oven is cold, take them 
and turn them, and lay them upon clean difhes j fet them in 
the fun, or in another oven, till they are dry. 
Marmalade of quince white. 
TAKE the quinces, pare them and core them, put them 
into water as you pare them, to be kept from blacking, then 
boil them fo tender that a quarter of ftraw will go through 
them ; then take their weight of fugar, and beat them, break 
the quinces with the back of a fpoon ; and then put in the fugar, 
and let them boil fa ft uncovered, till they flide from the bottom 
of the pan : you may make pafte of the fame, only dry it in a 
ftove, drawing it out into what form you pleafe. 
To preferve apricots or plumhs green. 
TAKE your plumbs before they have ftones in them, which 
you may know by putting a pin through them; then coddle 
them in many waters, till they are as green as grafs: peel them 
and coddle them again ; you muft take the weight of them in 
fugar, and make a fyrup ; put to your fugar a jack of water: 
then put them in, fet them on the fire to boil flowly, till they 
be clear, fkimming them often, and they will be very green. 
Put them up in glaffes, and keep them for ufe. 
To preferve cherries. 
TAKE two pounds of cherries, one pound and an half of 
fugar, half a pint of fair water, melt your fugar in it; when it is 
melted, put in your other iugar and your cherries; then boil 
them foftly, till all the fugar be melted; then boil them faft, 
and fkim them ; take them off two or three times and fhake 
them, and put them on again, and let them boil faftj and 
when they are of a good colour, and the fyrup will ftand, they 
are enough. ’Appendix to the Art of Cookery. 
355 
“To preferve barberries. 
TAKE the ripeft and beft barberries you can find ; take the 
Weight of them in fugar; then pick out the feeds and tops, 
wet your fugar with the juice of them, and make a fyrup, then 
put in your barberries, and when they boil, take them off and 
lhake them, and fet them on again, and let them boil, and re- 
peat the fame, till they are clean enough to put into glalfes. 
Wiggs. 
TAKE three pounds of well-dried Hour, one nutmeg, a lit- 
tle mace and fait, and almoft half a pound of carraway com- 
fits ; mix thefe well together, and melt half a pound of butter 
in a pint of fweet thick cream, fix fpoonfuls of good fack, four 
yOlks and three whites of eggs, and near a pint of good light 
yeaftj work thefe Well together, and cover it, and fet it down, 
to the fire, to rife: then let them reft, and lay the remainder, 
the half pound of carraways on the top of the wiggs, and put 
them upon papers well floured and dried, and let them have as 
quick an oven as for tarts. 
make fruit wafers; codlings or plumbs do beft. 
TAKE the pulp of fruit, rubbed through a hair-fieve, and to 
three ounces of pulp take fix ounces ot fugar, finely fierced j 
dry your fugar very well, till it be very hot, heat the pulp alfo 
very hot, and put it to your fugar, and heat it on the fire, till it 
be almoft at boiling; then pour it on the glaffes or trenchers, 
and fet it in the ftove, till you fee it will leave the glaffes, (but 
before it begins to candy) take them off, and turn them upon 
papers in what form you pleafe ; you may colour them red with 
clove jilliflowers fteeped in the juice of lemon. 
How to make marmalade of oranges. 
TAKE the oranges and weigh them; to a pound of oranges 
take half a pound of pippins, and almoft half a pint of water, 
a pound and a half of fugar; pare your oranges very thin, and 
fave the peelings: then take off the fkins, and boil them till 
they are very tender, and the bitternefs is gene out of them. In 
the mean time pare your pippins, and flice them into water, and 
boil them till they are clear, pick out the meat from fkins 
of your oranges, before you boil them ; and add to that meat the 
meat of one lemon ; then take the peels you have boiled tender, 
and fhred them, or cut them into very thick faces, what length Appendix to the Art of Cookery. 
you please ; then fet the fugar on the fire, with feven or eight 
fpoonfuls of water, Ikim it dean, then put in the peel, and the 
meat of the oranges and lemons, and the pippins, and fo boil 
them ; put in as much of the outward rind of the oranges as you 
think fit, and fo boil them till they are enough. 
TAKE half a pound of the whiteft flour, and a pound of 
fugar beaten final!, two ounces of butter cold, one fpoonful of 
carraway-feed's, fteeped aif night in vinegar: then put in three 
volks of eggs, and a little rofe-water, work your pafte al- 
together; and after that beat it with a rolling pin, till it be 
light; then roll it cut thin, and cut it with a glafs, lay it thin 
on plates buttered, and prick them with a pin ; then take the 
yolks of two eggs, beaten with rofe-water, and rub them over 
with it; then fet them into a pretty quick even, and when they 
aie brown take them out and lay them in a dry place. 
Cracknels. 
rfo male orange loaves. 
TAKE your orange, and cut a round hole in the top, take 
out all the meat, and as much of the white as you can, with- 
out breaking the fkin : then boil them in water till tender, fhife- 
ing the water til! it is not bitter; then take them up and wipe 
them dry: then take a pound of fine fugar, a quart of water, or 
in proportion to the oranges; boil it, and take oft the fkum as it 
rifeth : then put in your oranges, and let them boil a little, and 
let them lie a day or two in the fyrup; then take the yolks of 
two eggs, a quarter of a pint of cream (or more) beat them well 
together; then grate in two Naples bifeuits, (or white bread) a 
quarter of a pound of butter, and four fpoonfuls of fade; mix it 
all together till your butter is melted ; then fill the oranges with 
jf, and bake them in a flow oven as long as you would a cuftafd, 
then flick in feme cut citron, and fill them up with lack, but- 
ter, and fugar grated over. 
To make, a lemon tower or pudding. 
GRATE the outward ✓ raid of three lemons; t'.ke three 
quarters of a pound of fugar, and the fame of butter, t! e yolks 
of eight eggs, beat them in a marble mortar, at leaft an hear; 
then lay a thin rich cruft in the bottom of the difh you -babe it 
in, as you may fomething alfo over it: three quarters-of an hour 
Will bake it. Make an orange-pudding the lame way, but p ire' Appendix to the Art of Cookery. 
the rinds, and boil them firft in feveral waters, till the bitternefs 
is boiled out. 
357 
How to make the clear lemon cream. 
TAKE a gill of clear water, infufe in it the rind of a lemon, 
till it tafies of it; then take the whites of fix eggs, the juice of 
four lemons j beat all well together, and run them through a 
hair fieve, fweeten them with double-refined fugar, and fet them 
on the fire, not too hot, keeping flirting; and when it is thick 
enough, take it off. 
How to make chocolate. 
TAKE fix pounds of cocoa-nuts, one pound of annifeeds, four 
ounces of long pepper, one of cinnamon, a quo ter of a pound 
of almonds, one pound of piftachios, as much achiote as will 
make it the colour of brick ; three grains of mufk, and as much 
ambersueafe,, fix pounds of loaf fugar, one ounce of nutmegs, 
dry and beat them, and fierce them through a fine fieve: your 
almonds muff be beat to a pafie, and mixed with the other in- 
gredients ; then dip your fugar in orange-flower, or rote-water, 
and put it in a fkillet, on a very gentle charcoal-fire; then put 
in the fpice, and ftew it well together ; then the muff and am- 
bergreafe; then put in the cocoa-nuts lafl of all ; then achiote, 
wetting ir with the water the fugar was dipt in; flew all thefe very 
well together over a hotter fire than before; then take it up, and 
put it into boxes, or what form you like, and fet it to dry in a 
warm place. The piftachios and almonds mute be a little beat 
in a mortar, then ground upon a fione. 
Another way to make chocolate. 
TAKE fix pounds of the heft Spanish nuts, when parch’d 
and clean’d from the hulls; take three pounds of fugar, two 
ounces of the hefl: cinnamon, beaten and lifted very fine ; to every 
two pounds of nuts put in three good vanelas, or more or lefs as 
you pleafe; to every pound of nuts half a dram of catdamum 
feeds, very finely beaten and fierced. 
Cheefecake.s without currants. 
TAKE two quaits of new milk, fet ic 33 it comes from the 
cow, with as. little runner as you can ; when it is come, break 
it as gently as you can, and whey it well; then pals it through 
a hair-fieve, and put it into a marble mortar, and beat into it a 
pound of new butter, waihe'd in role-wateri when that is well 358 
Appendix to the Art of Cookery. 
mingled in the curd, take the yolks of fix eggs, and the white* 
of three, beat them very well with a little thick cream and fait; 
4ind after you have made the coffins, juft as you put them into 
the cruft (which mull not be till you are ready to fet them into 
the oven) then put in your eggs and fugar, and a whole nutmeg 
finely grated ; ftir them all well together, and fo fill your crufts ; 
and if you put a little fine fu»ar fierced into the craft, it will roll 
the thinner and cleaner; three fpoonfuls of thick fweet cream 
will be enough to beat up your eggs with. 
How to preferve white pear plumbs. 
TAKE the fineft and cleareft from fpecks you can get; to a 
pound of plumbs take a pound and a quarter of fugar, the fineft 
you can get, a pint and a quarter of water; flit the plumbs and 
ftone them, and prick them full of holes, faving fome fugar beat 
fine laid in a bafon ; as you do them, lay them in, and ftrew 
fugar over them; when you have thus done, have half a pound 
of fugar, and your water ready made into a thin fyrup, and a 
little cold ; put in your plumbs with the flit fide downwards, fet 
them on the fire, keep them continually boiling, neither too flow 
nor too faft; take them often off, fhake them round, and fkin 
them well, keep them down into the fyrup continually, for fear 
they lofe their colour; when they are thoroughly fcalded, ftrew 
on the reft: of your fugar, and keep doing fo till they are enough, 
which you may know by their giafing towards the latter end; 
boil them up quickly. 
To preferve currants, 
TAKE the weight of the currants in fugar, prick out the 
feeds'; take to a pound of fugar half a jack of water, let it 
melt, then put in your berries, and let them do very leifurely, 
fkim them, and take them up, let the fyrup boil, then put them 
on again, and when they are clear, and the fyrup thick enough, 
take thern off, and when they are cold put them up in glafles. 
To preferve rafpberries. 
TAKE of the rafpberries that are not too ripe, and take the 
weight of them in fugar, wet your fugar with a little water, and 
put in your berries, and let them boirfoftly, take heed of break- 
ing them; when they are clear, take them up, and boil the fy- 
rup till it be thick enough, then put them in again, and wherj 
they are cold put them up in glaffes. Appendix to the Art of Cookery. 
359 
T9 make hifcuit bread. 
TAKE half a pound of very fine wheat flour, and as much 
fugar finely fierced, and dry them very well before the fire, dry 
the flour more than the fugar; then take four new laid eggs, 
take out the ftrains, then fwing them very well, then put the fugar 
in, and fwing it well with the eggs, then put the flour in it, 
and beat all together half an hour at the lead; put in fome anni- 
feeds, or cairaway feeds, and rub the plates with butter, and let 
them into the oven. 
To candy angelica. 
TAKE it in April, boil it in water till it be tender; then 
take it up and drain it from the water very well, then fcrape the 
outfide of it, and dry it in a clean cloth, and lay it in the fyrup, 
and let it lie in three or four days, and cover it clofe : the fyrup 
mud be ftrong of fugar, and keep it hot a good while, and let 
it not boil; after it is heated a good while, lay it upon a pye- 
plate, and lb let it dry, keep it near the fire left it diflblve. 
To preferve cherries. 
TAKE their weight in fugar before you ftone them ; when 
ftoned, make your fyrup, then put in your cherries, let them 
boil fiowly at "the firft, till they be thoroughly warmed, then 
boil them as faft as you can ; when they are boiled clear, put in 
the jelly, with almoft the weight in fugar; ftrew the fugar on 
the cherries; for the colouring, you muft be ruled by your eye; 
to a pound of fugar put a jack of water, ftrew your fugar on 
them before they boil, and pat in the juice of currants foon after 
they boil. 
To dry pear 'plumbs. 
TAKE two pounds of pear plumbs to one pound of fugar; 
fione them, and fill them every one with fugarj lay them in an 
earthen pot, put to them as much water as will prevent burn- 
ing them; then fet them in an oven after bread is drawn, let 
them (land till they be tender, then put them into a fieve to 
drain well from the fyrup, then fet them in an oven again, un- 
til they be a little dry; then fmooth the (kins as well as you can. Appendix to the Art of Cookery. 
and fo fill them; then fet them in the oven again to harden; 
then wafh them in water (balding hot, and dry them very well, 
then put them in the oven again very cool to blue them, put 
them between two pewter dillies, and ict them in the oven. 
The filing for the aforefaid plumbs. 
TAKE the plumbs, wipe them, prick them in the feams, put 
them in a pitcher, and fet them in a little boiling water, lyt 
them boil very tender, then pour moil of the liquor frorq them, 
then take off the /kins and the ftones; to a pint of the pulp a 
pound of fugar well dried in the oven; then Jet it boil till the 
feum rife, which take off very clean, and put into earthen 
plates, and dry it in an oven, and fo fill the plumbs. 
To candy caff a. 
TAKE as much of the powder of brown caffs as will He 
upon two broad (hillings, with what mufk and ambergreafe you 
think fitting : the caffia and perfume muft be powdered toge- 
ther ; then take a quarter of a pound of fugar, and boil it to a 
candy height; then put in your powder, and mix it well toge- 
ther, and pour it in pewter faucets or plates, which muft be but- 
tered very thin, and when it is cold it will flip out : the caftia 
is to be bought at London ; fometimes it is in powder, and feme* 
times in a hard lump. 
To make carraw&y cakes. 
TAKE two pounds of white flour, and two pounds of coarfe 
loaf fugar well dried, and fine fined j after the flour and fugar Is 
lifted and weighed, then mingle them together, fift the flour 
and fugar together, throw a hair fieve into the bowl you ufe it 
in ; to them you muft have two pounds of good batter, eighteen 
eggs, leaving out eight of the whites ; to thefe you muft have 
four ounces of candied orange, five or fix ounces of carraway com- 
fits : you muft fir ft work the butter with rofe-vvater, till you can 
fee none of the water, and your butter muft be very Toft; then 
put in flour and fugar, a little at a time, and likewife your eggs ; 
but you muft beat your eggs very well, with ten fpooofuls of facie; 
fo you muft put in each as you think fit, keeping it conftantly 
beating with your hand, till you have put it into the hoop for the 
pyen i do. not put in your fweetmeats -and feeds, til! you are Appendix to the Art of Cookery. 
ready to put into your hoops: you muft have three or four dou- 
bles of cap-paper under the cakes, and butter the paper and 
hoop: you muft fift fome fine fugar upon your cake, when it 
goes into the oven.- 
To preferve pippins in Jlices. 
WHEN your pippins are prepared, but not cored, cut them 
in flices, and take the weight of them in fugar, put to your fu- 
gar a pretty quantity of water, let it melt, and Ikim it, let it 
boil again very high; then put them into the fyrup when they 
are dear; lay them in fhallow glaffes, in which you mean to 
ferve them up; then put in the fyrup a candied orange-peel cut 
in little fnces very thin, and lay about the pippin; cover them 
with fyrup, and keep them about the pippin. 
Sack cream like hutter. 
TAKE a quart of cream, boil it with mace, put to it fix cgg- 
yolks well beaten, fo let it boil up; then take it off the fire, 
and put in a little fack, and turn it; then put it in a cloth, and 
let the whey run from it; then take it out of the cloth, and fea- 
fon it with rofe water and fugar, being very well broken with a 
fpoon ; ferve it up in the difh, and pink it as you would do a difh 
of butter, fo fend it in with cream and fugar. 
Barley cream-. 
TAKE a quart of French barley, boil it in three or four wa- 
ters, till it be pretty tender; then let a quart of cream on the 
fire with fome mace and nutmeg; when it begins to boil, drain 
out the barley from the water, put in the cream, and let it boil 
till it be pretty thick and tender; then feafon it with fugar and 
fait. When jt is cold ferve it up. 
Almond hitter. 
TAKE a quart of cream, put in Tome mace whole, and a 
quartered nutmeg, the yolks of eight eggs well beaten, and three- 
quarters of a pound of almonds well blanched, and beaten ex- 
tremely fmall, with a little role-water and fugar; put all thefe to- 
gether, let them on the fire, and ftir them till they beain to 
boil; then take it off, and vou will find it a little cracked ; i'o 
Jay a drainer in a cullender, and pour it into it, and let it drain a  'Appendix to the Art of Cookery. 
dav or two, till you fee it is firm like butter; then run it through 
a cullender, then it will be like little comfits, and fo ferve it 
«p. 
Sugar cakes. 
T AKE a pound and a half of very fine flour, one pound of 
cold butter, half a pound of fugar, work all thefe well together 
into a pafte, then roll it with the palms of your hands into balls, 
and cut them with a glafs into cakes; lay them in alheet of pa- 
per, with fome flour under them; to bake them you may make 
tumblets, only blanch in almonds, and beat them fmall, and lay 
them in the midft of a long piece of pafte, and roll it round with 
your fingers, and caft them into knots, in what faftiion you 
plcafe; prick them and bake them. 
Sugar cakes another way. 
TAKE half a pound of fine fugar fierced, and as much flour* 
two eggs beaten with a little rofe-water, a piece of butter about 
the bignefs of an egg, work them well together, till they be a 
fmooth pafte; then make them into cakes, working every one 
with the palms of your hands; then lay them in plates, rubbed 
over with a little butter; fo bake them in an oven little more 
than warm. You may make knots of the fame the cakes are 
made of; but in the mingling you muft put in a few carraway 
feeds ; when they are wrought to pafte, roll them with the ends 
of your fingers into fmall rolls, and make it into knots; lay 
them upon pye*plates rubbed with butter, and bake them. 
Clouted cream. 
T AKE a gill of new milk, and fet it on the fire, and take fix 
fpoonfuis of rofe-water, four or five pieces of large mace, put 
the mace on a thread ; when it boils, put to them the yolks of 
two eggs very well beaten ; ftir thefe very well together; then 
take a quart of very good cream, put it to the reft, and ftir it to- 
gether, but let it not boil after the cream is in. Pour it out of 
the pan you boil it in, and let it ftand all night; the next day 
take the top oft' it, and ferve it up. 
Quince cream. 
TAKE your quinces, and put them In boiling water unpa- 
rcd, boil them apace uncovered, left they difcolour when they 
arc boiled, pare them, beat them very tender with fugar; then Appendix to the Art of Cookeryi 
take cream, and mix it till it be pretty thick: if you boil your 
cream with a little cinnamon, it will be better, but let it be cold 
before you put it to your quince. 
Citron cream. 
TAKE a quart of cream, and boil it with three pennyworth 
of good clear ifinglafs., which muft be tied up in a piece of thin 
tiffany; put in a blade or two of mace ftrongly boiled in your 
cream and ifinglafs, till the cream be pretty thiclc ; fweeten it to 
your tafte, with perfumed hard fugar; when it is taken off the 
fire, put in a little role-water to your tafte; then take a piece 
of your green frdheft citron, and cut it in little bits, the breadth 
of point-dales, and about half as long; and the cream being firft 
put into difhes, when it is half cold, put in your citron, fo as it 
may but fink from the top, that it may not be Teen, and may lie 
before it be at the bottom ; if you wafh your citron before in rofe- 
water, it will make the colour better and frefher ; fo let it ftand 
till the next day, where it may get no water, and where it may 
not be fhaken. 
Cream of apples, quince, goofeberries, prunes, or rafp~ 
berries. 
TAKE to every quart of cream four eggs, being firft wel! 
beat and framed, and mix them with a little cold cream, and 
put it to your cream, being firft boiled with whole mace; keep 
it ftirring, till you find it begin to thicken at the bottom and 
Tides; youi apples, quinces, and berries muft be tenderly boiled, 
fo as they will crufh in the pulp; then feafon it with rofe-water 
and fugar to your tafte, putting it up into difhes ; and when they 
are cold, if there be any rofe' water and fugar, which lies ware- 
rifh at the top, let it be drained out with a fpoon ; this pulp 
muft be made ready before you boil your cream; and when it 
is boiled, cover over your pulp a pretty thicknefs with your egg 
cream, which muft have a little rofe-water and fugar put to it. 
Sugar leaf cream. 
TAKE a quarter of a pound of hartfhorn, and put it to a pot- 
tle of water, and fet on the fire in a pipkin, covered till it be 
ready to feeth ; then pour off the water, and put a pottle of wa- 
ter more to it, and let it fiand fimmering on the fire till it be 364 
confirmed to a pint, and with it two ounces of i'finglafs waflied 
in rofe- water, which mud be putin with the fecond water; then 
ftrain it, and Jet it cool; then take three pints of cream, and boil 
it very well with a bag of nutmeg, cloves, cinnamon, and mace; 
then take a quarter of a pound of Jordan almonds, and lay them 
one night in cold water to blanch ; and when they are blanched, 
let them He two hours in cold water; then take them forth, and 
dry them in a clean linen cloth, and beat them in a marble mor- 
tar, with fair water or rofe-water, beat them to a very fine pulp, 
then take forne of the aforefaid cream well warmed, and put the 
pulp by degrees into it, {training it through a cloth with tile 
back of a fpoon, till all the goodnefs of the almonds be {trained 
out into the cream; then feafon the cream with rofe-water and 
fugar; then take the aforefaid jelly, warm it til] it diflolves, and 
feafon it with rofe-water and fugar, and a grain of ambergreafe 
or murk, if you pleafe ; then mix your cream and jelly together 
very well, 2nd put it into glafles well warmed (like fugar-loaves-) 
2nd let it Hand all night; then put them forth upon a plate or 
two, or a white china di(h, and flick the cream with piony kerT 
nds, or ferve them in glafles one on every trencher. 
Appendix io the Art of Cookery. 
ConferIve of rofes lolled. 
TAKE red rofes, take off all the whites at the bottom, or 
elfewhere, tak.e three times the weight of them in fugar; put to 
a pint of rofes a pint of water, {kirn it well, Aired your rofes a 
little before you put them into water, cover them, and boil the 
leaves tender in the water; and when they are tender, put in 
your fugar; keep them flirring, left they burn when they are 
tender, and the fyrup confumed. Put them up, and fo keep 
them for your ufe. 
Hozv to make orange hifcults. 
PARE your oranges, not very thick, put them into water, 
but hr ft weigh your peels, let it ftand over the fire, and let it boil 
till it be very tender ; then beat it in a marble mortar, till it be 
a very fine finooth pafte ; to every ounce of peels put two ounces 
a half of double-refined fugar well fierced, mix them well'to- 
gether with a fpoon in the mortar; then fpread it with a knife 
upon pyp-plates, and fet it in an oven a little warm, or before the 
fire; when it. feds dry upon the ton, cut it into what fa/bion 
you pleafe, and turn them into another plate, and fet them in a Appendix to the Art of Cookery. 
dove till they be dry; where the edges look rough, when It is 
dry, they njuft be cut with a pair of fciflars. 
How to make yellow varnifh. 
TAKE a quart of fpirit of wine, and put to it eight ounces 
of feed-cake, (hake it half an hour; next day it will" be fit for 
ufe, but drain it fir it; take lamp-black, and put in your varnifh 
about the thicknefs of a pancake; mix it well, but dir it not too 
fad; then do it eight times over, and let it dand dll the next 
day; then take fome burnt ivory, and oil of turpentine as fine 
as butter; then mix it with fome of your varnifh, till you have 
varnifhed it fit for polifhing; then polifh it with tripola in fine 
flour; then lay it on the wood fmooth, with one of the brufhes; 
then let it dry, and do it fo eight times at the lead: when it is 
very dry lay on your varnifh that is mixed, and when it is dry, 
polifh it with a wet doth dipped in tripola, and rub it as hard as 
you would do platters. 
How to make a pretty varnifh to colour little bajhett\ bowls, 
or any board where nothing hot is fet on. 
TAKE either red, black or white wax, which colour you 
want to make :to every two ounces of fealing-v. one ounce of 
fpirit of wine, pound tne wax fine, then flit it through a tine 
lawn-fieve, till you have made it extremely fine: put it into a 
large phial with the fpirits of wine, (hake it, let it dand within 
the air of the fire forty-eight hours,' (baking it often; then with 
a little brufh rub your bafkets all over with it ; let it dry, and 
do it over a fecond time, and it makes them look very pretty. 
Horn to clean gold or Jilver lace. 
TAKE alabader finely beaten and fierced, and put it into an 
earthen pipkin, and fet it upon a chafiing-difh ffi coals, and 
let it boil for fome time, draining it often with a dick firft; 
when it begins to boil, it will be very heavy ; when it is enough, 
you will find it in the 'flirting very light; then take it off the 
fire, lay your lace- upon a piece of flannel, and drew your 
powder upon it; knock it well in with a hard doth bruin; 
when you think it is enough, brufh the powder out with a clean 
brufh. » 366 
Appendix to the Art of Cookery. 
TAKE orris roots two pounds and a half, of lignum rodicum 
fixounces, of fcraped cyprefs roots three ounces, of damalk rofes 
carefully dried a pound and a half, of Benjamin four ounces 
and a half, of florax two ounces and a half, of fweet-marjoram 
three ounces, of fabdanum one ounce, and a dram of calamus 
aromaticus, and one dram of mufk cods, fix drams of lavender 
and flowers, and meililot flowers, if you pleafe. 
How to make fweet powder for cloaths. 
To clean white fat tins, flowered filks with gold and filver 
in them. 
TAKE ftale bread crumbled very fine, mixed with powder 
blue, rub it very well over the filk or fattin; then (hake it well, 
and with clean foft cloths dull it well: if any gold or filver 
flowers, afterwards take a piece of crimfon in grain velvet, and 
rub the flowers with it. 
To keep arms, iron, or fled from rifling. 
TAKE the filings of lead, or dud of lead, finely beaten in 
an iron mortar, putting to it oil of fpike, which will make the 
iron fmell well: and if you oil your arms, or any thing that is 
made of iron or deel, you may keep them in moid airs from ruft- 
ing. 
The Jews way to pickle hecf which will go good to the IVefl- 
Indies, and keep a year good in the pickle, and with care 
will go to the Eafl~ Indies. 
TAKE any piece of beef without bones, or take the bones 
out, if you intend to keep it above a month ; take mace, cloves, 
xmtmeg, and pepper, and juniper-berries beat fine, and rub 
the beef well, mix fait and Jamaica pepper, and bay-leaves; 
let it be well feafoned, let it lie in this feafoning a week or ten 
days, throw in a good deal of garlick and fnalot; boil fome of 
the bed white wine vinegar, lay your meat in a pan or good 
veffel for the purpofe, with the pickle; and when the vinegar 
is quite cold, pour it over, cover it clofe. If it is for a voyage, 
cover it with oil, and let the cooper hoop up the barrel 
\ery well: this is a good way in a hot country, where meat 
Will not keep : then it mult be put into the vinegar dire&ly Appendix to the Art of Cookery. 
with the feafoning; then you may either roaft or fiew it, but 
’tis beft flawed, and add a good deal of onion and parfley chop- 
ped fine, fome white wine, a little catchup, truffles and morels, 
a little good gravy, a piece of butter rolled in flour, or a little 
oil, in which the meat and onions ought to flew a quarter of an 
hour before the other ingredients are put in: then put all in, 
and ftir it together, and let it flew till you think it enough. 
This is a good pickle in a hot country, to keep beef or veal that 
is drefled, to eat cold. 
How to make cyder. 
AFTER all your apples are bruifed, take half of your quan- 
tity and fqueeze them, and the juice you prefs from them pour 
upon the others half bruifed, but not fqueezed, in a tub for the 
purpofe, having a tap at the bottom; let the juice remain upon 
the apples three or four days, then pull out your tap, and let 
your juice run into fome other veflel fet under the tub to receive 
it; and if it runs thick, as at the firft it will, pour it upon the 
apples again, till you fee it run clear; and as you have a quan- 
tity, put it into your veflel, but do not force the cyder, but let 
it drop as long as it will of its own accord ; having done this, 
after you perceive that the Tides begin to work, take a quantity 
of ifinglafs, an ounce will ferve forty gallons, infufe this into 
fome of the cyder till it be diflblved; prft to an ounce of ifmg- 
glafs a quart of cyder, and when it is fo diflblved, pour it into 
the veflel, and flop it clofe for two days, or fomething more; 
then draw off the cyder into another veflel: this do fo often till 
you perceive your cyder to be free from all manner of fediment, 
that may make it ferment and fret itfdf: after Chriftmas you 
may boil it. You may, by pouring water on the apples, and 
prefling them, make a pretty fmall cyder: if it be thick and 
muddy, by ufing ifinglafs, you may make it as clear as the reft j 
you muft diffolve the ifinglafs over the fire, till it be jelly. 
For fining cyder. 
TAKE two quarts of flcjm-miik, four ounces of ifinglafs, 
cut the ifinglafs in pieces, and work it lukerwarm in the milk; 
over the fire; and when it is diflblved, then put it in cold into 
the hogflbead of cyder, and take a long flick, and ftir it well 
from top to bottom, for half a quarter of an hour. Appendix to the Art of Cookery, 
368 
After it has fined. 
TAKE ten pounds of raifins of the fun, two ounces of turme- 
rick, half an ounce of ginger beaten; then take a quantity of 
raifins, and grind them as you do muftard feed in a bowl, with 
a little cyder, and fo the reft of the raifins: then fprinkle the 
turmerick and ginger amongft it: then put all into a fine can- 
vafs bag, and hang it in the middle of the hogfhead clofe, and 
let it lie. After the cyder has flood thus a fortnight of a month, 
then you may bottle it at your pleafure. 
To make chouder, a fea-difh. 
TAKE a belly-piece of pickle pork, flice off the fatter parts, 
and lay them at the bottom of the kettle, ftrew over it onions, 
and fuch fweet-herbs as you can procure. Take a middling large 
cod, bone and flice it as for crimping, pepper, fait, all-fpice, 
and flour it a little, make a layer with part of the flkes; upon 
that a flight layer of pork again, and on that a layer of bifcuit, 
and fo on, purfuing the like rule, until the kettle is filled to 
about four inches: cover it with a nice pafte, pour in about a 
pint of water, Jute down the cover of the kettle, and let the top 
be fupplied with live wood embers. Keep it over a flow fire 
about four hours. 
When you take it up, lay it in the difli, pour in a glafs of hot 
Madeira wine, and a very little India pepper; if you have oy- 
fters, or truffles and morels, it is ftill better; thicken it with but- 
ter. Obferve, before you put this fauce in, to flcim the flew, 
and then lay on the cruft, and fend it to table reverfe as in the 
kettle ; cover it clofe with the pafte, which fhould be brown. 
To clarify fugar after the Spanish way. 
TAKE one pound of the beft'Lifbon fugar, nineteen pounds 
of water, mix the white and fhell of an egg, then beat it up 
to a lather; then let it boil, and drain it off: you muft let it 
fimmer over a charcoal lire, till it diminifh to half a pint; then 
put in a large fpoonful of orange-flo wer water. 
To make Spanifh fritters. 
TAKE the infide of a roll, and flice it in three; then Teak 
it in milk; then paft it through a batter of eggs, fry them in Appendix to the Aft of Cookery', 
oil; when almoft done, repafs them in another batter; then let 
them fry till they are done, draw them off the oil, and lay them 
in a difh ; over every pair of fritters you muft throw cinnamon, 
fmall coloured fugar-plums, and clarified fugar. 
To fricafey pigeons the Italian way. 
QUARTER them, and fry them in oil; take feme green 
peafe, and let them fry in the oil till they are almoft ready to 
burft ; then put fome boiling water to them; feafon it with fait, 
pepper, onions, garlick, parfley and vinegar. Veal and lamb 
do the fame way, and thicken with yolks of eggs. 
Pickled heef for prefent ufe.t 
TA&E the rib of beef, flick it with garlick and cloves; fea- 
fort it with fait, Jamaica pepper, mace, and fome garlick 
pounded; cover the meat with white wine, vinegar, and Spanifh 
thyme : you muft take care to turn the meat every da^r, and 
add more vinegar, if required for a fortnight; then put it in a 
(lew-pan, and cover it clofe, Snd let it fimmer on a flow fire for 
fix hours, adding vinegar and white wine: if you chufe, you may 
flew a good quantity of onions, it will be more palatable. 
Beeffeaks after the French way. 
TAKE fome beef (leaks, broil them till they are half done; 
while the (leaks are doing, have ready in a ftew-pan fome red 
wine, a fpoonful or two of gravy ; feafon it with fait, pepper, 
fome fhalots; then take the (leaks, and cut in fquares, and put 
in the fauce: you muft put fome vinegar, cover it clofe, and 
Jet it fimmer on a flow fire half an hour. 
A capon done after the French way. 
TAKE a quart of white wine, feafon the capon with fait, 
cloves and whole pepper, a few (halots; then put the capon 
in an earthen pan; you muft take care it muft not have room 
to (hake; it muft be covered clofe, and done on a flow charcoal 
fire. Appendix to the Art of Cookery. 
TAKE a pound of beef, mince it very fmall, with half a 
pound of the beft fuet; then mix three quarters of a pound of 
fuet cut in \arge pieces; then feafpn k with pepper, cloves, nut- 
meg, a great quantity of garliclc cut fmall, fome white wine vi- 
negar, fome bay-falt, and common fait, a glafs of red wine, and 
one of rum ; mix all this very well together; then take the 
larged: gut you can find, and duff it very tight; then hang it 
up a chimney, and frnoke it with faw-duft for a Week or ten 
days ; hang them in the air, till they are dry, and they will keep 
a year. They are very good boiled in peafe porridge, and roafted 
with loaded bread under it, or in an amlet. 
To make Hamburgh fanfares. 
Saufages after the German way. 
TAKE the crumb of a twopenny loaf, one pound of fuet, 
half a Jamb’s lights, a handful of pariley, fome thyme, marjory, 
and onion ; mince all very fmall; then feafon with fait and pep- 
per. Thefe mull: be duffed in a fbeep’s gut; they are fried in 
oil or melted fuet, and are only fit for immediate ufe. 
TAKE one pound of beef, three quarters of a pound of fuet, 
mince it very fmall, feafon it with fair, pepper, cloves, macc 
and fweet marjoram; then mix two or three eggs with it, 
100 fen the fkin ail round the turkey, and fluff it. It mud be 
roafted. 
A turkey fluffed after the Hamburgh way. 
Chickens drejfed the French way. 
TAKE them and quarter them, then broil, crumble over them 
a little bread and pardey; when they are half done, put them 
in a ftevv-pan, with three or four fpoonfuls of gravy, and double 
the quantity of white wine, fait and pepper, fome fried veal 
balls, and fome fuckers, onions, fhalots, and fome green goofe- 
berries or grapes when in feafon ; cover the pan clofe, and let it 
flew on a charcoal fire for an hour; thicken the liquor with the 
yolks of eggs, and the juice of lemon; garnifh the dilh with 
fried fuckers, diced lemon, and the livers. , Appendix to the Art of Cookery. 
A coifs head drejfed after the Dutch way. 
TAKE half a pound of Spanifh peafe, lay them in water a 
night; then one pound of whole rice; mix the peafe and rice 
together,, and lay it round the head in a deep difh ; then take 
two quarts of water, feafon it with pepper and fait, and coloured 
with faffron, then fend it to bake. 
Chickens and turkies drejfed after the Dutch way. 
BOIL them, feafon them with fait, pepper and cloves; then 
to every quart of broth put a quarter of a pound of rice or ver 
micelli: it is eat with fugar and cinnamon. The two laft may 
b« left out. 
To moke a fricafey of calves feet and chaldron, after the 
Italian way. 
TAKE the crumb of a threepenny loaf, one pound of fiief, 
a large onion, two or three handfuls of parfley, mince it very 
ffnall, feafon it with fait and pepper, three or four cloves of 
garlick, mix with eight or ten eggs ; then fluff the chaldron 5 
take the feet and put them in a deep ftew-pan : it muft flew 
upon a flow fire till the bones are loofe; then take two quarts 
of green peafe; and put in the liquor; and when done, yoa 
mult thicken it with the yolks of two eggs and the juice of a 
lemon. It muft befeafoned with pepper, fait, mace, and onion, 
fome parfley and garlick. You muft ferve it up with the above- 
faid pudding in the middle of the difh, and garnifh the difil with 
fried fuckers, and fliced onion. 
Do make a crop ode uy a Scotch &c. 
TAKE oatmeal and water, make a dumplin; put in the 
middle a haddock’s liver, fealon it wed with pepper and fait; 
boil it well in a cloth as you do an apple-durnplin. The liver 
djffolves in the oatmeal, and eats very fine. 
/ 
Tq pickle the fine purple cabbage, fo much admired at the 
great tables. 
TAKE two cauliflowers, two red cabbages, have a peck of 
kidney-beans, fix flicks, with fix cloyes-of garlick on each flick; .Appendix to the Art of Cookery. 
wa(h all well, give them one boil up, then drain them on a fieve, 
and lay them leaf by leaf upon a large table, and fait them with 
bay-falt; then lay them a-drying in the fun, or in a flow oven, 
until as dry as cork. 
To make the pickle. 
TAKE a gallon of the beft vinegar, with one quart of water, 
and a handful of fait, and an ounce of pepper; boil them, let 
it ftand till it is cold ; then take a quarter of a pound of ginger, 
cut it in pieces, fait it, Jet it ftand a week; take half a pound of 
muflard-feed, wafh it, and lay it to dry ; when very dry, bruife 
half of it; when all is ready for the jar, lay a row of cabbage, a 
row of cauliflowers and beans; and throw betwixt every row 
your muftard-feed, feme black pepper, fome Jamaica pepper, 
fome ginger; mix an ounce of the root of turmerick powdered ; 
put in the pickle, which muft go over all. It is beft when it 
hath been made twm years, though it may be ufed the firftyear. 
To raife mujhrooms. 
COVER an old hot-bed three or four inches thick, with fine 
garden mould, and cover that three or four inches thick with 
mouldy long muck, of a horfe muck-hill, or old rotten ftubble ; 
when the bed has lain fome time thus prepared, boil any mufh- 
rooms that are not fit for ufe, in water, and throw the water on 
your prepared bed, and in a day or two after, you will have the 
beft final! button mufhrooms. 
The flag’s heart water. 
TAKE balm four handfuls, fweet-marjoram one handful, 
rofemary flowers, elove-jiliifiowers dried, dried rofe-buds, bor- 
rage flowers, of each an ounce; marigold-flowers half an 
ounce, lemon-peel two ounces, mace and cardimurn, of each 
thirty grains; of cinnamon fixty grains, or yellow and white 
fanders, of each a quarter of an ounce, (havings of hearts-horn 
an ounce; take nine oranges, and put in the peel; then cut 
them in fmall pieces; pour upon thefe two quarts of the beft 
Rhenifli, or the beft white wine ; lei it infufe three or four days, 
being very clofe flopped in a cellar or cool place : if it infufe 
nine or ten days, it is the better. Appendix to the Art of Cookery, 
Take a flag’s heart, and put oft' all the fat, and cut it very 
fmall, and pour in To much Rhcnifli or white wine as will cover 
it; let it ftand all night clofc covered in a cool place ; the next 
day add the abovefaid things to it, mixing it very well together ; 
adding to it a pint of the heft rofe water, and a pint of the juice 
of celandine : if you pleafe you may put in ten grains of faffron, 
and fo put it in a glafs, ftili diftilling in water, railing it well 
to keep in the fleam, both of the ftili and receiver. 
T0 make Angelica water. 
T AKE eight handfuls of the leaves, wafli them and cut them, 
and lay them on a table to dry 5 when they are dry, put them 
into an earthen pot, and put to them four quarts of flrong wine- 
lees ; let it flay for twenty-four hours, but ftir it twice in the 
time; then put it into a warm ftili or an alembeck, and draw it 
off*; cover your bottles with a paper, and prick holes in it, fo 
let it ftand two or three days; then mingle it all together, and 
fweeten it; and when it is fettled, bottle it up, and flop it 
clofe. 
To make milk water. 
TAKE the herbs agrimony, endive, fumetery, balm, elder 
flowers, white nettles, water crefies, bank crefles, f ge, each 
three handfuls; eye-bright, brook-lime, and celandine, each 
two handfuls ; the rofes of yellow dock, red madder, fennel, 
horfe-raddifh and liquorice, each three ounces; raifins ftoned 
one pound, nutmegs diced, winter bark, turmeric, galangal, 
each two drams ; carraway and fennel feeds three ounces, one 
gallon of milk. Dittil all with a gentle fire in one day. You 
may add a handful of May wormwood. 
TAKE fix quarts of new milk hot from the cow, the flroak- 
ings, and put to it two fpoonfuls of rennet; and when it is hard 
coming, lay it into the fat with a fpoon, not breaking it all • 
then prefs it with a four pound weight, turning of it with a dry 
cloth once an hour, and every day {Lifting it into frefli grafs. 
It will be ready to cut, if the weather be hot, in fourteen da/s 
To make flip-coat cheep. Appendix to the Art cf Cookery. 
<T<O make a brick-hack cheefe. It muji he made in September, 
T AKE two gallons of new milk, and a quart of good cream, 
heat the cream, put in two fpoonfuls of rennet, and when it 
is come, break it a little ; then put it into a wooden mould, in 
the fhape of a brick. It mull be half a year old before you eat 
it; You mult prefs it a little, and fo dry it. 
ST(o make cordial poppy water. 
TAKE two gallons of very good brandy, and a peck of pop- 
pies, and put them together in a wide-mouth’d glad, and let 
them Hand forty-eight hours, and then drain the poppies cut; 
take a pound of railins of the fun, done them, and an ounce of 
coriander feed, and an ounce of Tweet fennel feeds, and an ounce 
of liquorice diced, bruife them all together, and put them into 
the brandy, with a pound of good powder fugar, and let them 
■(land four or eight weeks, (baking it every dayj and then drain 
it off, and bottle it clofe up for ufe. 
I'o m ke white mead. 
TAKE five gallons of water, add to that one gallon of the 
bed honey ; then fet it on the fire, boil it together well, and 
fkim it very clean ; then take it off*the fire, and fet it by ; then 
take two or three races of ginger, the Uke quantity of cinnamon 
and nutmegs, hruife all thefe grofsly, and put them in a little 
Holland bag in the hot liquor, and fo let it dand clofe co- 
vered till it be cold j then put as much ale-yead to it as will 
make it work. Keep it in a warm place as they do ale; and 
when it hath wrought well, tun it up ; at two months you may 
drink it, having been bottled a month. If you keep it four 
months, it will be the better. 
Tc make brown pottage. 
TAKE a piece of lean gravy-beef, and cut it into thin collops, 
snd Hack them with the bade of a cleaver ; have a flew-pan 
over the fire, with a piece of butler, a little bacon cut thin ; let 
them be brown oyer the fire, and put in your beef : let itfiew till 
it be very brovyn; put in a little flour, and then have your broth 
|-eiu|y and fill up the fiew-pan; put in two onions, a bunch Appendix to the Art of Cookery, 
375 
of Aveet-herbs, cloves, macc, and pepper; let all flew together 
an hour covered ; then have your bread ready toafted hard to put 
in your difh, and ftrain fome of the broth to it, through a fine 
fieve ; put a fowl of fome fort in the middle, with a little boiled 
fpinage minced in it ; garniiliing your dUh with boiled lettuces, 
fpinage and lemon. 
To make white harUy pottage, with a large chicken in the 
middle. 
FIRST make your flock with an old hen, a knuckle of veal, 
a fcraig end of mutton, fome fpice, fweet-herhs and onions; boil 
all together till it be ftrong enough ; then have your barley ready 
boiled very tender and white, and ftrain fome of it through a 
cullender; have your bread ready toatted in your dlfb, with fome 
fine green herbs, minced charvel, fpinage forrel; and put into 
your difti fome of the broth to your bread, herbs, and chicken ; 
then barley, drained and re-ftrained; flew all together in the 
difh a little while; garnifh your difh with boiled lettuces, fpi- 
jaage, and lemon. 
jEnglijh Jews puddings; an excellent difh for fix or f'even 
people, for the expence of fixpence. 
TAKE a calf’s lights, boil them, chop them fine, and the 
crumb of a twopenny loaf foftened in the liquor the lights were 
boiled in ; mix them well together in a pan ; take about half a 
pound of kidney fat of a loin of veal or mutton that is roafted, or 
beef; if you have none, take fuet; if you can get none, melt a 
little butter and mix in ; fry four or five onions, cut final] and 
fried in dripping, not brown, only fofc; a very little winter-fa- 
voury and thyme, a little fhred fine ; feafon with all— 
fpice, pepper, and fait to your palate, break in two eggs ; mix 
it all well together, and have ready fome Cheep’s guts nicely 
clean’d, and fill them and fry them in dripping. This is a very 
good difti, and a fine thing for poor people; becaufe all fort of 
lights are good, and will do, as hog’s, fheep’s, and bullock’s, but 
calf’s are beft ; a handful of parfiey boiled and chopped fine, is 
very good, mixed with the meat. Poor people may, inftead of 
the fat above, mix the fat the onions were fried in, and they will 
be very good. 376 
"Appendix to the Art cf Cookery, 
To make a Scotch haggafs. 
TAKE the lights, heart, and chitterlings of a calf, chop them 
very fine, and a pound of fuet chopped fine; fcafcn with pep- 
per and fait to your palate ; mix in a pound of flour, or oatmeal, 
rol! it up, and put it into a calf’s bag, and boil it; an hour and 
half will do it. Some add a pint of good thick cream, and put 
in a little beaten mace, dove or nutmeg j or all-fpice is very 
good in if. 
To make it fmect with fruit. 
TAKE the meat and fuet as above, and flour, with beaten 
mace, cloves, and nutmeg to your palate, a pound of currants 
waihed very clean, a pound of raifins ftoned and chopped fine, 
half a pint of fack ; mix all well together, and boil it in the 
calf’s bag two hours. You muft carry it to table in the bag it 
is boiled in. 
To make Jour crcut. 
TAKE your fine hard white cabbage, cut them very fmall, 
batre a tub on purpofe with the head out, according to the 
quantity you intend to make; put them in the tub: to every 
four or five cabbages, throw in a large handful of fait; when you 
have done as many aS you intend, lay a very heavy weight on 
them, to prefs them down as flat as pollible, throw a cloth on 
them, and lay on the cover; let them ftand a month, then you 
may Uegin to ufe it. It will keep twelve months, but be fure to 
keep it always dole covered, rind the weight on it; if you throw 
a few carraway feeds pounded fine amongft it, they give it a fine 
flavour. The way to drefsitis with a fine fat piece of beef flew- 
ed together. It is a difh much made ufe of amongft the Ger- 
mans, and in the North Countries, where the froft kills all the 
cabbages ; therefore they preferve them in this manner, before 
the froft' takes them. 
Cabbage-ftalks, cauliflower-ftalks, and artichoke-ftalks, peel’d 
and cut fine down in the fame manner, are very good. 
To keep green peafe, beans, (Ac. and fruit, frefh and good 
till Chrijlmas. 
OBSERVE to gather all your things on a fine dear day, in the 
ir.crcafe or full moon j take well-glazed earthen or ftone pots Appendix to the Art of Cookery. 
quite new, that have not been laid in water, wipe them clean, 
lay in your fruit very carefully, and take great care none is 
broiled or damaged in the leak, nor too ripe, but juft in their 
prime ; flop down the jar clofe, and pitch it, and tie a leather 
ever. Do kidney beans the fame; bury them two feet deep in 
the earth, and keep them there till you have occafton for them. 
Do peaf'e and beans the fame way, only keep them in the pods, 
and don’t let your peafe be either too young or too old ; the one 
will run to water, and the other the worm will eat; as to the 
two latter, lay a layer of fine writing fand, and a layer of pods, 
and fo on till full; the reft as above, flowers you may keep the 
fame way. 
f0 make paco-lilla, or Indian pickle, the fame the mangos 
come over in. 
TAKE a pound of race-ginger, and lay it in water one night* 
then ferape it, and cut it in thin flices, and put to it feme lalt» 
and let it ftand in the fun to dry ; take long pepper two ounces* 
and do it as the ginger. l ake a pound of garlick, and cut it in 
thin flices, and fait it, and let it ftand three days ; then wafh it 
well, and let it be faked again, and ftand three days more; then 
wafh it well and drain it, and put it in the fun to dry. Take a 
quarter of a pound of muftard-feeds bruifed, and half a quarter of 
an ounce of turmerick : puj thefe ingredients, when prepared, 
into a large ftone or glafs jar, with a gallon of very good white 
wine vinegar, and ftir it very often for a fortnight, and tie it up 
dbfe. 
In this pickle you may put white cabbage, cut in quarters, and 
put in a brine of fait and water for three days, and then boil 
frefh fait and water, and juft put in the cabbage to fcald, and 
prefs out the water, and put it in the fun to dry, in the fame man- 
ner as you do cauliflowers, cucumbers, melons, apples, French 
beans, plumbs, or any fort of fruit. Take care they are all 
well dried before you put them into the pickle: you need 
never empty the jar, but as the things come in feafon, put them 
in, andfupply it with vinegar as often as there is occafton. 
If you would have your pickle look green, leave out the tur- 
merick, and green them as ufua), and put them into this pickle 
cold. 
In the above, you may do walnuts in ajar by themfelves; put 
the walnuts in without any preparation, tied dofe down and 
keptfome time. Appendix to the Art of Cookery. 
To preferve cucumbers equal with any Italian fweetmeat. 
, TAKE fine young gerkins, of two or three different fizes ; 
put them into a ftone jar, cover them well with vine-leaves, fill 
the jar with fpring-water, cover it dole; let it ffand near the fire, 
fo as to be quite warm, for ten clays or a fortnight; then take 
them out, and throw them into fpring-water, they will look 
quite yellow, and ftink, but you muff not mind that. Have 
jeady your preferving-pan; take them out of that water, and 
put them into the pan, cover them well with vine-leaves, fill it 
with fpring-water, fet it over a charcoal fire, cover them ciofe, 
and let them fimmer very flow ; look at them often, and when 
you fee them turned quite of a fine green, take off the leaves, 
and throw them into a large fieve ; then into a coarfe cloth, 
four or five times doubled ; when they are cold, put them into 
the jar, and have ready your fyrup, made of double-refined fu- 
gar, in which boil a great deal of lemon-peel and whole ginger; 
pour it hot over them, and cover them down ciofe ; do it three 
times; pare your lemon-peel very thin, and cut them in long 
thin bits, about two inches long; the ginger muff be w'ell boil- 
ed in water before it is put in the fyrup. Take long cucumbers, 
cut them in half, fcoop out the infide ; do them the fame way ; 
they eat very fine in minced pies or puddings; or boil the fyrup 
to a candy, and dry them on fieves. 
The Jews way of preferring falmon, and all forts of fijh. 
, TAKE either falrnon, cod, or any large fifh, cut off the head, 
waft it dean, and cut it in flices as crimp’d cod is, dry it very 
well in a cloth ; then flour it, and dip it in yolks of eggs, and 
fry it in a great deal of oil, till it is of a fine brown, and well 
done ; take it out and lay it to drain, till it is very dry and cold. 
Whitings, mackrel, and fiat fift, are done whole; when they 
arc quite dry and cold, lay them in your pan or veffel, throw in 
between them a good deal of mace, cloves, and fliced nutmeg, 
z few bay-leaves; have your pickle ready, made of the heft 
white wine vinegar, in which you muft boil a great many cloves 
of garlick and fhalot, black and white pepper, Jamaica and 
long pepper, juniper berries and fait; when the garlick begins to 
be tender, the pickle is enough; when it is quite cold, pour it 
on your fift, and a little oil on the top. They will keep good 
z twelvemonth, and are to be cat cold with oil and vinegar: they 
will good to the Eaff-Indies. All forts of fifh fried well in Appendix to the Art cf Cookery. 
©it, eat very fine cold with fbalot, or oil and vinegar. Obferve, 
in the pickling of your fifh, to have the pickle ready : firft put a 
little pickle in; then a layer of fifh ; then pickle; then a little 
fifli, and fo lay them down very dole, and to be well covered; 
put a little fafFron in the pickle. Frying fifh in common oil is 
not fo expen five with care; for prefect ufe a little does; and if 
the cook is careful not to burn the oil, or black it, it will fry 
them two or three times with care. 
To preferve tripe to go to the Raft-Indies. 
GET a fine belly of tripe, quite frefti. Take a four gallon 
cafk well hooped, Jay in your tripe, and have your pickle ready 
made thus: take fe en quarts of fpring-water, and put as much 
fait into it as will make an eggfwim, that the little end cf the 
egg may be a out an inch above the water ; (you muft take care 
to have the fine clear fait, for the common fait will fpoii it) 
add a quart of tlre beft white wine vinegar, two fprigs of rofe- 
mary, an ounce of all-fpice, pour it on your tripe; let the cooper 
fallen the cafk down diredlly ; when it comes to the Indies, it 
muft not be opened till it is juft a-going to be drefted ; for it 
won’t keep after the cafk is opened. "The way to drefs it is, lay 
it in water halfan hour; then fry it or broil it as we do here. 
The manner of dr effing various forts of dried fi/Jj ; as 
flock-fifh, cod, faim on, whitings, (Ac. 
ALL the kinds, except ftock-fifh, are falted, or either dried 
in the fun, as the moft common way, or in prepared kilns, or 
by the fmoke of wood-fires in chimney corners; and in either 
cafe, require the being foftened and frefhened in proportion 
to their bulk or bignefs, their nature or drynefs; the very dry 
fort, as, bacalao, cod-fifh or whiting, and fuch like, fliuuld be 
fteeped in luke-warm milk and water; the fteeping kept as 
near as poffible to an equal degree of heat. The larger fiih 
fhould be fteeped twelve, the fmall, as whiting, &c. about two 
hours. The cod are therefore laid to fteep in the evening, the 
whitings, &c. in the morning before they are to be drefted ; after 
the time of fteeping, they are to be taken out, and hung up by 
the tails until they are drefted ; the reafon of hanging them up is, 
that they foften equally as in the fteeping, without extradling too 
much of the relifti, which would make them infipid j when thus 
The general rule for feeping of dried ff>, the fock-fjh excepted. 380 
Appendix to the An of Cookery. 
prepared, the fmall fifh, as whiting, tufk, and fuch like, are 
flowered and laid on the gridiron ; and when a little hardened 
on the one fide, muft be turned and bailed with oil upon a 
leather; and when baited on both fides, and well hot through, 
taken up, always obferving, that as Tweet oil fupples, and fup- 
plies the fiih with a kind of artificial juices, fo the fire draws 
out thofe juices and hardens them; therefore be careful not to 
let them broil too long; no time can be prefcribed, became of 
the difference of fires, and various bignefs of the fiih. A clear 
charcoal fire is much the beil, and the fiih kept at a good dif- 
tancb to broil gradually : the belt way to know when they are 
enough is, they will fweli a little in the balling, and you mull 
not let them fall again. 
The fauces are the fame as ufual to falt-fiih, and garniih with 
oyilers fried in batter. 
But for a fupper, for thofe that like fwcet oil, the beil fauce 
is oil, vinegar, and muilard beat up to a confidence, and ferved 
up in faucers. 
If boiled as the great fiih ufually are, it fhould be in milk and 
water, but not fo properly boiled as kept juft fimmering over an 
equal fire; in which way, half an hour will do the Jargeil fiih., 
and five minutes the fmalleft. Some people broil both forts af- 
ter fimmering, and fome pick them to pieces, and then tofs them 
up in a pan with fried onions and apples. 
They are either way very good, and the choice depends on 
the weak or llrong ilomach of the eaters. , 
Dried falmon muft he differently managed; 
FOR though a large fiih, they do not require more fteeping 
than a whiting; and when laid on the gridiron, ihould be mo- 
derately peppered. 
The dried herring, 
INSTEAD of milk and water, ihould be fteeped the like time 
as the whiting, in fmall beer; and to which, as to all kind of 
broiled falt-fiih, fweet oil will always be found the beil bail- 
ing, and no way affcd even the delicacy of thofe who do not 
love oil. 
Stock-fifh 
ARE very different from thofe before-mentioned ; they being 
dried In the froff without fait, are in their kind very infip'.d. Appendix to the Art of Cookery. 
and are only eatable by the ingredients that make them fo, and 
the art of cookery; they fhould be firfl beat with a fledge ham- 
mer on an iron anvil, or on a very folid fmooth oaken block ; 
and when reduced almoft to atoms, the fkin and hones taken 
away, and the remainder of the fifh fteeped in milk and warm 
water until very fo ft; then ftrained out, and put into a foop- 
difh with new milk, powdered cinnamon, mace, and nutmeg; 
the chief part cinnamon, a pafte round the edge of the difh, and 
put in a temperate oven to fimmer for about an hour, and then 
ferved up in the place of pudding. 
N. B. The Italians eat the fkin boiled, either hot or cold, 
and moft ufually with oil and vinegar, preferring the fkin to the 
body of the fifh. 
Ihe way of curing mackareU 
BUY them as frefh as poflible, fplit them down the backs, 
open them flat; take out the guts, and wafh the fifh very clean 
from the blood, hang them up by the tails, to drain well; do 
this in the cool of the evening, or in a very cool place; flrew 
fait at the bottom of the pan, fprinkle the fifh well with clean 
fait, lay them in the pan, belly to belly, and back to back; Jet 
them lie in the fait about twelve hours, wadi the fait clean offin 
the pickle, hang them again up by the tails half an hour to drain ; 
pepper the infides modesately, and lay them to dry on inclining 
ftones facing the fun ; never leaving them out when the fun is 
off, nor lay them out before the fun has dilperfed the dews, and 
the ftones you lay them on be dry and warm. A week’s time 
of fine weather perfe&ly cures them ; when cured, hang them up 
by tails, belly to belly, in a very dry place, but not in fea-coal 
fmoak, it will fpoil their flavour. 
To drefs cured mackareL 
EITHER fry them in boiling oil, and lay them to drain, or 
broil them before, or on a very clear fire : in the laft cafe, bafte 
them with oil and a feather; fauce will be very little wanting, 
as they will be very moifl and mellow, if good in kind ; other- 
wife you may ufe melted butter and crimped parfley. 
Calves feet flowed, 
CUT a calf’s foot into four pieces, put it into a fauce-pan» 
with half a pint of foft water, and a middling potatoe; (crape Appendix to the Art of Cookery, 
the outflde (kin clean off, flice it thin, and a middling onioa 
peeled and diced thin, fome beaten pepper and fait, cover it 
clofe, and let it flew very foftly for about two hours after it 
boils; be fure to let it fimmer as foftly as you can : eat it with- 
out any other fauce j it is an excellent difh. 
TAKE a large fine buttock of well fed ox beef, and with a 
long narrow knife make holes through, through which you 
ffiull run fquare pieces of fat bacon, about as thick as your fin- 
ger, in about a dozen or fourteen places, and have ready a great 
deal of parfley clean wafhed and picked fine, but not chopped ; 
and in every hole where the bacon is, fluff in as much of the 
parfley as you can get in, with a long roilnd flick; then take 
halfaa ounce of mace, cloves and nutmegs, an equal quantity of 
each, dried before the fire, and pounded fine, and a quarter of 
an ounce of black pepper beat fine; a quarter of an ounce of 
cardamom-feeds beat fine, and half an ounce of juniper berries 
beat fine, a quarter of a pound of loaf-fugar beat fine, two large 
fpoonfuis of fine fait, two tca-fpoonfuls of India pepper; mix 
all together, and rub the beef well with it; let it lie in this 
pickle two days, turning and rubbing it twice a day ; then throw 
into the pan two bay-leaves ; fix fhaiots peeled and cut fine, and 
pour a pint of fine white wine vinegar over it, keeping it turned 
and rub'd as above j let it lie thus another day ; then pour over 
it a bottle of red port or Madeira wine; let it lie thus in this 
pickle a week or ten days ; and when you drefs it, flew it in the 
pickle it lies in, with another bottle of red wine; it is an excel- 
lent difli, and eats beft cold, and will keep a month or fix weeks 
good. 
‘To pickle a buttock of beef. 
To make a fine hitter. 
TAKE an ounce of the flneft Jefuit powder, half a quarter of 
an ounce of fnake-root powder, half a quarter of an ounce of 
fait of wormwood, half a quarter of faffron, half a quarter of 
cochineal; put it into a quart of the belt brandy, and let it ftand 
twenty-four hours ; every now and then fhaking the bottle. 
An approved method praffiifed hy Mrs. Dukely, the queetfs 
tyre-woman, to prejerve hair, it grow thick. 
TAKE one quart of white wine, put in ons handful of rofe~ 
mary flowers, half a pound of honey, diilil them together; then Appendix to tke Art of Cookery. 
add a quarter of a pint of oil of fweet-almonds, fhake it very 
well together, put a little of it into a cup, warm it blood warm, 
rub it well on your head, and comb it dry. 
TAKE white chalk fix ounces; eyes and claws of crabs, of 
each an ounce ; oil of nutmeg fix drops; make them into a fine 
powder. About a dram of this in a glafs of cold water is an 
infallible cure for the heart-burn. 
A powder for the heartburn. 
A fine lip fahe. 
TAKE two ounces of virgin’s wax, two ounces of hog’s-lard, 
half an ounce of fpermacetti, one ounce of oil of fweet-almonds, 
two drams of balfam of Peru, two drams of alkanet root cut 
fraall, fix new raifins fhred fmall, a little fine fugar, firnntver 
them all together a little while ; then ftrain it off into little pots. 
It is the fineft lip falve in the world. 
To make Carolina finow halls. 
TAKE half a pound of rice, Wafh it clean, divide it into Its: 
parts; take fix apples, pare them and fcoop out the core, in 
which place put a little lemon-peel fhred very fine ; then have 
ready fome thin cloths to lie the balls in ; put the rice in the 
cloth, and lay the apple on it, tie them up clofe; put them into 
cold water, and when the water boils, they will take an hour and 
a quarter boiling: be very careful how you turn them into the 
difh, that you don’t break the rice, and they will look as white 
as fnow, and make a very pretty difh. The fauce is, to this 
quantity, a quarter of a pound of frefh butter, melted thick, a 
glafs of white wine, a little nutmeg and beaten cinnamon, made 
very fweet with fugar: boil all up together, and pour it into a 
bafon, and fend to table. 
A Carolina rice pudding. 
TAKE half a pound of rice, wafb it clean, put it into a fauce- 
pan, with a quart of milk, keep it ftirring till it is very thick ; 
take great care it don’t burn then turn it into a pan, and grate 
fome nutmeg into it, and two tea-fpoonfuls of beaten cinnamon, 
a little lemon-peel (bred fine, fix apples, pared and chopped 
feall; mix all together with the yolks of three eggs, and fweet- 384 
Appendix to the Art of Cookery. 
cned to your palate ; then tie it up clofe in a cloth ; put it into 
boiling water, and be fure to keep it boiling all the time; an 
hour and , a quarter will boil it. Melt butter and pour over it, 
and throw fome fine fugar all over it; and a little wine in the 
fauce will be a great addition to it. 
To dijtil treacle water, lady Monmouth's way. 
TAKE three ounces of hartfhorn, Jfhaved and boiled inburraae 
water, or fuccory-wood, forrel or refpice water; or three pints 
of any of thefe waters boiled to a jelly, and put the jelly and 
hartfhorn both into the ftili; and add a pint more of thefe waters 
when you put it into theftill; take the roots of alicampane, gen- 
tian, cyprefs-tuninfii, of each an ounce ; of blefs’d thiftle, call’d 
cardus, and angelica, of each an ounce; of forrel roots two 
ounces; of balm, of Tweet marjoram, of burner, of each half a 
handful; lilly comvally flowers, burrage, buglofs, rofemary, and 
marigold flowers, of each two ounces ; of citron rhinds, car- 
dus feeds and citron feeds, of alkermes-berries and cochineal 
each of thefe an ounce. 
Prepare all thefe fmples thus: 
Gather the flowers as they come in feafon, and put them in 
glafles with a large mouth, and put with them as much good 
lack as will cover them, and tie up the glafles clofe with blad- 
ders wet in the fack, with a cork and leather tied upon it clofe; 
adding more flowers and fack as occaflon is; and when oneglafs 
is full, take another, till you have your quantity of flowers to di- 
ftil ; put cochineal into a pint bottle, with half a pint of fack, and 
tie it up clofe with a bladder under the cork, and another on the 
top wet in fack, tied up clofe with brown thread ; and then cover 
it up clofe with leather, and bury it ftanding upright in a bed of 
hot horfe-dung for nine or ten days ; look at it, and if diflblvcd, 
take it out of the dung, but don’t open it till you diflil; flice all 
the rofes, beat the feeds and the alkermes-berries, and put them 
into another glafs; amongft all, put no more fack than needs; 
and when you intend to diftil, take a pound of the beft Venice 
treacle, and diflblve it in fix pints of the beft white wine, and 
three of red rofe-water, and put all the ingredients into a bafon, 
and ftir them all together, and diftil them in a glafs ftill, balnea 
maria;; open not the ingredients till the fame day you diftil. IN D E X. 
A. 
ib. To make an artichoke pye* 
223, To keep artichoke bot- 
toms dry, 242. To fry arti- 
choke bottoms, ib. To ragoo 
artichoke bottoms, ib. To fri- 
cafey artichoke bottoms, 243. 
To pickle young artichokes, 
269. To pickle artichoke bot- 
toms, 270. To keep artichokes 
all the year, 309. To drefs ar- 
tichoke fuckers theSpaniih way, 
344. To dry artichoke-fialks, 
ib. Artichokes preferred the 
Spanilh way, ib. 
Asparagus,how to drefsiy.How 
. to make a ragoo of afparagus, 
11 o. To drefs afparagus and 
eggs, 192. Afparagus forced in 
French rolls, 195. To pickle 
afparagus, 263. Afparagus 
drelTed the Spanifh way, 343;, 
August,the produdlofthe kitchen 
and fruit-garden this month, 3 27. 
ALmo n d, to make an almond 
foop, 150. An almond 
fraze, 159- To, make pretty 
almond puddings, 166. An- 
other way to make an almond 
pudding, 208. To boil an al- 
mond-pndding, 209. To ipake 
the Ipfwich almond pudding, 
216. Almond hogs puddings, 
three ways, 248, 249. Almond 
cheefecakes, 179. Almond cuf- 
tards, 280. Almond cream, 283. 
Almond 000,245. How tomake 
almond knots, 347. To make 
almond milk for a walk, 348. 
How to make fine almond cakes, 
3 5 3 .To make almond butter, 3 61 
Amulet, to make an amulet of 
beans, 203. 
Anchovy, 10 make anchovy fauce, 
110. Anchovies, 308, 
AndouillEs, or calf’s chitter- 
lings, to drefs, 58. 
Angelico, how to candy it, 359. 
Apple-fritters, how to make, 
B. 
Bacon, how to make, 259. How 
to chafe Englilh bacon, 320. 
See Beajjs. 
Bake, to bake a p'g. 4. A leg of 
beef, 20. An ox’s head, ib. A 
156. Tomake applefrazes, 159. 
A pupton of apples, 161. To 
bake apples whole, ib. Tomake 
black caps of apples, ib. An ap- 
ple pudding, 211, 220, Apple 
dumplings, two ways, 222. A 
florentine of apples, 223.' An 
apple pye, 225. 
A pr 1 c ot- p u d d 1 n g ,hovvto ma ke. 
calf’s head, 27. A Bleep’s head, 
28, Lamb and rice, 50. Bak’d 
mutton chops, ib. Ox’s palates 
bak’d, 11 8. To bake tui buts, 
172. An almond pudding, 208. 
Filh, 243* An oatmeal pudding, 
245. A rice pudding, ib. Bak’d 
cuftards, how to make, 280. 
BaLm, how to dlftil, 314* 
Bamboo, an imitation of, how to 
210,216,220. To pickle apri- 
cots, 265. To preferve apricots, 
304,348. To make thin apricot 
chips, 349. How to preferve 
apricots green, 334. 
April, fruits yet failing, 326. 
Arms, of iron or Bed, how to 
keep from railing, 366. 
Artichokes, how to drefs, 17. 
To make a fi icafey of artichoke- 
bottoms, 191. To fry artichokes. 
pickle, 270. 
Barbel, a fiih, howtochufe, 324, 
Barberries, how to pickle, 26-8. 
To preferve barberries, 355. 
Barley-soop, how to make, 
1 51. Tomake barley-gruel, 154. 
A pearl barley pudding, 210. A INDEX 
French barley pudding, 211. 
Barley water, 239. Barley 
cream, 282, 361. 
Barm, to make bread without,299 
Batter, how to make a batter 
pudding, 2x3. To make a bat- 
ter puading without eggs, ib. 
Beans and Bacon, how to drefsr 
tugal beef, 41. To flews rump 
of beef, or the brifeot, the French 
way, ib. To flew beef gobbets, 
ib. Beef r0ya1,42. To make col- 
lops of cold beef, 115. To make 
beef broth, 126. A beef fteak 
pye, 136, Beef broth for very 
weak people, 234. Beef drink 
for weak people, 234. A beef 
pudding, 244, To pot cold 
beef, 259. Beef like venifon, 
253. To collar beef, 254. An- 
other way to feafon a collar of 
beef,25 5. To make Dutch beef, 
ib. Beef-hams, 257. Names of 
the different parts of a bullock, 
316, 317. How to chufe good 
beef, 319. How to pickle or 
preferve beef, 339, To flew a 
buttock of beef, 340, The Jews 
ways to pickle beef, which will 
go good to the Weft Indies, 
and keep a year good in the 
pickle, and with care will go to 
the Eaft Indies, 366. Pickled 
beef for prefent ufe, 369. Beef- 
fteaks after the French way, ib. 
To pickle a buttock of beef, 
382. 
Beer, dire&ions for brewing it, 
295, 296. The beft thing for 
rope-beer, 29,6. To cure four 
beer, 297. 
Burch wine, how to make, 293, 
Birds potted, to fave them when 
they begin to be bad, 259. 
Biscuits, to make drop bifeuits, 
275. To make common bif- 
euits, ib. To make French bif- 
euits, 276, 349. How to make 
bifeuit bread, 359, To make 
orange bifeuits, 364.. 
Bitter, how to make fine, 382. 
Blackbirds, to choofe, 322. 
Blackcaps, how to make, i6t. 
Blackberry wine, tomake,3G3- 
Blanch’d-cream, to make,2B3. 
B0 11, generaldire&ions for boiling 
18. To make a fricafey of kid- 
ney beans, 109. To drefs Wind:- 
for beans, ib. To make a ragoo 
of French beans, 196. A ragoo 
of beans with a force, ib. Beans 
ragoo’d with a cabbage, 197. 
Beans ragoo’d with parlmps, ib. 
Beans ragoo’d with potatoes,-ib. 
How to drefs beans in ragoo, 
202, How to make an amulet 
of beans, 203. To make a bean 
tanfey, ib. Beans dreffed the 
German way, 343- 
Beet-root, how to pickle, 265,. 
Bedstead, clear of bugs. 
33°* 
Eeef, how toroaft, 2, 12. Why 
not to be faked before it is laid 
to the fire, 2. How to be kept 
before it is dreffed, ib. Its pro- 
per garnilh, ib. How to draw 
beef gravy, 18- To bake a leg 
of beef, 20. How to ragoo a 
piece of beef, 33, To force a 
furloin of beef, 34. To force 
the infide of a rump of beef, the 
French falhicn,ib*Beef Esc ar- 
iot, 36. Beef ala daube, ib. 
Beef a la mode in pieces, ib. 
Beef a la mode the French way, 
ib. Beef olives, 37. Beef col- 
lops, ib. To flew beef Hakes, 
38. To fry beef Hakes, ib. A 
fecond way to fry beef Hakes, ib. 
Another way to do beef flakes, 
39. A pretty fide diih of beef, 
ib. To drefs a fillet of beef, ib. 
beef flakes rolled, ib. To flew a 
rump of beef, 40.. Another way 
to flew a rump of beef, ib. Por- INDEX, 
a tongue, ib. Fowls and houfe 
lamb, 9. Pickled pork, 20. A 
rump of beef the French fafhion, 
35. A haunch or neck of ve- 
nifon, 65. A leg of mutton like 
venifon, ib. Chickens boiled 
with bacon and fellery, 77* A 
duck or rabbit with onions, 79. 
Ducks the French way, 81. Pid- 
geons, 85. Ditto, boiled with 
rice, 87. Partridges, 91. Rab- 
bits, 99. Rice, 101. A cod’s 
head, 169. Turbot, 172* Stur- 
geon, 181* Seals, 194. Spinage, 
194. A ferag of veal, 233, A 
chicken, 134. Pidgeons, 235. 
Partridge, or any other wild- 
fowl, ib. a plaife or flounder, ib* 
Bologna faufages, how to make, 
251. 
Bombarded veal, 54. 
Br a W n,how to make (ham- brawn, 
256. How tochufe brawn, 319. 
Bread-pudding, how to make, 
'213. To make a fine bread- 
pudding, 214. An ordinary 
bread-pudding, ib. A bak’d 
bread-pudding, ib. A bread and 
butter pudding, 218. Bread 
foop for the fick, 238. White 
bread after the London way, 
197. To make French bread, 
ib. Bread without barm, by the 
help of a leaven, 299. 
Brewing, rules for, 295. 
B r 1 c k - b a c k cheefe, ho w to make, 
374- 
Brocala, how to drefs, 16. How 
S. To boil a ham, ib. To boil 
docks, 171. Mackafel, 172.- 
Weavers,ib, Salmon, 173, Mac- 
karel whole, 174, Herrings, itr. 
Haddocks,when they are in high 
feafon, 176* Cod-founds, ib« 
Eels, 179. Potatoes, 193. 
Broth ftrong, how to make for 
foops or gravy, 120. To make 
ftrong broth to keep for ufe, 
123, Mutton broth, 126. Beef 
broth, ib* Scotch barley broth 
lb. Rules to be obferved in 
making broths, 129. Beef or 
mutton broth for weak people, 
233. To make pork broth, 
234. Chicken broth, 236. 
Buggs, how to keep clear from, 
329. To clear a bedftcad of 
buggs, 330. 
But lice white, how to keep fur 
tarts or pies, 311. 
Bullock, the feveral parts of one, 
3'6, 317- 
Buns, how to make, 277, 
Butter, how to melt, 5. Plow to 
burn it for thickening of fauce, 
19. How to make buttered 
wheat, 154. To make buttered 
loaves, 191. A buttered cake, 
272. Fairy butter, 280. Orango 
butter, ib. A buttered tort, 289. 
Toroafta pound of butter, 313, 
How to choofe butter, 3:0- 
Pctted batter, how to prcferve, 
339. To make almon-d butter, 
361. 
Caebages, how to drefs, I?. A 
forced cabbage, 112. Stewed 
red cabbage, ib. A farce meagre 
cabbage, 204. How to pickle 
red cabbage, 268. To drefs red 
cabbage, the Dutch way, good 
for a cold in the brealt, 343, 
To dry cabbage ftalks, 344, To 
pickle the fine purple cabbage, 
371. To make tour crout, 270. 
c. 
to drefs brocala and eggs, 192. 
Brocala in fallad, ib. 
Broil, t© broil a pigeon, 6. To 
broil fteaks, 7. General direc- 
tions for broiling, 8. To broil 
chickens, 75. Cod-founds broil- 
ed with gravy, 112. Shrimps, 
sod, falmon, whiting, or had- t N D E X* 
Cake, how to makepotatoecakes, 
iqz. How to make a rich cake, 
271. To ice a great cake. 272. 
To make a pound cake, ib. A 
cheap feed cake, ib. A butter 
cake, ib. Gingerbread cakes, 
273. A fine feed or faffron cake, 
ib. A rich feed cake, called the 
Nun’s cake, ib. Pepper cakes, 
274. Portugal cakes, ib. To 
make a pretty cake, ib. Little 
fine cakes, 275. Another fort of 
little cakes, ib. Shrewfbury 
cakes, 276. Madling cakes, ib. 
Little plumbcakes, 278. Cheefe 
cakes; See Cheesecakes. A 
cake the Spanifh way, 349. 
How to make orange cakes, 
351. To make white cakes like 
china difhes, 352. binealmond 
cakes, 353. 'Uxbridge cakes, 
ib. Carraway cakes, 360, Su- 
gar cakes, 362. 
Ca LF’s-HEADjhowtohafh, 26.T0 
capon done after the French 
way, 369. > 
Ca pt a 11; sof fliips, directions for. 
240. 
Carolina ihovv-balls hbw to 
make, 383. To make Carolina 
rice-pudding, ib. 
Carp, how to drefs a brace of, 1 ig, 
120. To flew a brace of carp, 
166. To fry carp, 167. Howto 
bake a carp, ib. To make a 
carp pye, 226. How to chufe 
carp, 324. 
Carrawav cakes, how to make, 
360. 
CahrOts, how to drefs, 15. To 
make a carrot podding two 
ways, 209, 210. Carrots and 
French beans drafted the Dutch 
way, 343. 
Cassia, how to candy, 360. 
Catchup, howto make catchup 
to keep twenty years, 240. To 
make catchup two ways, 308, 
309. Englifli catchup, 334. 
Cattle, horned, how to prevent 
the infedlion among them. 
haih a calf's head white, 27. 
To bake a plf’s head, ib. To 
flew acalf’s-head, 52. A calf’s- 
head furprize, 57. Calf’s chit- 
terlings or Andouilles, 58. To 
drefs calf’s chitterlings curiouf- 
ly, 59. A calf’s liver in a caul, 
go. To roafl a calf’s liver, 91. 
To make a calf’s foot pudding, 
130. A calf’s foot pye, 135. A 
calf’s head pye, 141. half’s 
feet jelly, 286. The feveral 
parts of a calf, 317. A calf’s 
head dreffed after the Dutch 
way, 371. To make a fricafey 
of calf’s feet and chaldron, af- 
ter the Italian way, 371. Calf’s 
feet Hewed, 381. 
Candy, how to candy any fort of 
flowers, 303. To candy ange- 
lico, 359. To candy caffia, 360. 
Capons, how to chafe, 321, A 
334- 
Caudle, how to make white cau- 
dle, 236. To make brown cau- 
dle, 237, 
Cauliflowers, how todrefs, 17* 
To ragoo cauliflowers, 1 li.How 
to fry cauliflowers, 206. To 
pickle cauliflowers, 264. To 
drefs cauliflowers the Spanifh 
way, ibid. 
CaveAch, how to make, 259. 
Char dooms, how fried and but- 
ter’d 190. Chardoons a la fro- 
mage, ib., 
Chars, how to pot, 231. 
Cheese, how to chufe, 320. To 
pot Chelhire cheefe, 254. To 
make flip-coat cheefe, 373. To 
make brick-back cheefe, 374. INDEX. 
Cheese-cakes, to make line 
cheefe cakes, 278. Lemon 
cheefe cakes, two forts, 279. Al- 
mond cheefe-cakes, ib. Cheefe- 
cakes without currants, 357. 
Cheese-curd puddings, how to 
make, 215. To make a ch-eefe- 
card florepdine, 222. 
Cherry, how to make a cherry 
pudding, 220. To make a cher- 
ry pye, 225. Cherry wine, 293. 
Jar cherries, 300. To dry cher- 
ries, 301, To preferve cherries 
with the leaves and Halks green, 
ib. To make black cherry wa- 
ter, 314. To candy cherries, 
353. How to dry cherries, 352. 
To make marmalade of cherries, 
353. To pre ferve cherries, 354, 
To make a chicken pye, 138. 
To boil a chicken, 234. To 
mince a chicken for the lick, or 
weak people, 255. Chicken 
broth, 236. To pull a chicken 
for the Tick, ib. To make chick- 
en water, ib. Chickens dreffed 
the French way, 370, Chickens 
and turkies dreffed after the 
Dutch way, 371. 
Child, how to make liquor for 
one that has the thrulh, 240. 
Chocolate, the quantity to 
make, 357. To make lham 
chocolate, 345. 
Chouder, a fea difh, how to 
make, 368. 
Chub, a filh, how to chufe, 324. 
Citron, fyrup of, how to make, 
304. How to make Citron, 
359- 
Cheshire pork pie, how to make, 
138. How to make it for fea, 
247. Tp pot Chelhire cheefe. 
333- 
Clary fritters, how to make. 
254- 
Chesnuts, how to rpaft 3 fowl 
with chefnuts, 72. Tp make 
chefnut foop, 125. To do it the 
French way, 126. To make a 
chefnut pudding, 219. 
Chickens, how to fricafey, 23. 
Chicken furprife, 73. Chickens 
roafted with force-meat and cu- 
159. How to make clary wine, 
294, 
Clove gilliflowers, how to make 
fyrup of, 304. 
Cock, how to chufe, 321. 
CoCKs-coMßs,how to forcejioy. 
To preferve cocks combs, ib. 
Cockles, how to pickle, 269, 
Cod and Codlings, how to 
cumbers, 74. Chickens a la 
braife, ib. To broil chickens, 
75. Pull’d chickens, ib. A 
pretty way of Hewing chickens, 
76. Chickens chiringrate, ib. 
Chickens boil’d with bacon and 
celery,. 77, Chickens with 
tongues, a good difh for a 
great deal of company, ibid. 
Scotch chickens, ib.To marinate 
chickens, 78. To flew chickens, 
ib. To make a currey of 
chickens the Indian way, 101. 
chufe, 324. Cod founds broil’d 
with gravy, 112. HowtoroaH 
a cod’s head, 16S. 'fo boil a 
cod’s head, 169. How to Hew 
cod, ib. To fricafey a cod, 170. 
To bake a cod’s head, ib. To 
broil cod, 171. To broil cod’s 
founds, 176. To fricafey cod 
founds, ib. To drefs water cod, 
178. To crimp cod tne Dutch 
way, 182. 
Codlings, how to pickle, 267. 
Collar, to collar a break of veal, 
30. To collar a breaL of ?uk- INDEX. 
ton, 31. To make a collar of 
fi(h in ragoo, to look like a 
breall of vcai collared, 184. To 
make potatoes like a collar of 
veal, or mutton, 193, To col- 
lar a breall of veal, or a pig, 2 5 4. 
To collar beef, ib. Another 
way to feafon a collar of beef, 
255. To collar a falmon, ib. 
Col lops, howto drefsbeefcollops 
137. To drefs collops and eggs, 
113. To make collops of oyf- 
ters, 1 §6. See Scotch collops. 
Comfrey roots,how to b0i1,240. 
Conserve of red rofes, or any 
other flowers, how to make, 
303. Conferve of hops, ib. Con- 
iei ve of rofes boiled, 364. 
Cowslip pudding, how to make, 
210. To make covvflip wine. 
Cropadeau, how to makes a 
Scotch dilh, &c. 371. 
CROuT-souß,howtomake, 376. 
Crust, how to make a good cruft 
for great pies, 147. A Handing 
cruft for great pies, ib, A cold 
croft, ib. A dripping cruft, sb. 
A cruft for cuftards, ib, A pafte 
* for crackling cruft, 146, 
Cucumbers, how to flew cucum- 
bers, 109, 195, 205. To ragoo 
cucumbers, 109. To force cu- 
cumbers, 113. To pickle large 
cucumbers in flices, 262. How 
to preferve cucumbers equal 
with any India fweecmeat, 378. 
Cullis,for all forts of ragoo, 104, 
A cullis for all forts of butchers 
meat, ib. Cullis the Italian way, 
105. Cullis of craw-filh, ib, 
A white cullis, ic6. 
294. 
Crass, how to butter, 185, To 
drefs a crab, 186. 
Curd fritters, how to make, 157, 
Currants red, how to pickle, 
276. How to make currant jel- 
ly, 287. Currant wine, 292, 
To preferve currants, 358, 
Curre v, how to make the Indian 
Crab-fish, how to choofe, 325. 
Cr acknells, how to make, 356, 
Craw-fish, how to make a cullis 
of craw-fifli, 105. To make 
craw-fifti foop, 123, 148, To 
(lew craw-fifti, 186, 
Cream, how to make cream toafts, 
163. A cream pudding, 220. 
To make fteeple cream, 281. 
Lemon cream, two ways, ib. 
Jelly of cream, 282, Orange 
cream, ib. Goofeberry cream, 
ib. Barley cream, 361. Blanch’d 
cream, 283. Almond cream, 
ib. A fine cream, ib. Ratafia 
way, 101. 
Custard pudding, to boil, 212, 
Cuftards good with goofeberry 
pye, 225. To make almond 
cuftards, 280. Baked cuftards, 
ib, Plain cuftards, ib. 
Cutlets a la Maintenon, a very 
good difh, 46, 
Cyder, how to make, 367, How 
to fine cyder, ib, 
cream, ib? Whipt cream, 284. 
Jce cream, 332. Sack cream, 
like butter, 361. Clouted cream, 
362, Quince cream, ib. Citron 
cream, 363, Cream of apples, 
quince, goofeberries, prunes, or 
rafpberries,ib. Sugar Ipfif' cream, 
jb# 
Damsons, to make a damfbn pudr 
ding, 220. To preferve damfons 
whole, 305. To keep damfons 
for pies or tarts, 311. To dry 
damfons, 353. 
December, prod u£l of the kitchen 
and fruit garden this month,3 27* 
D. INDEX. 
Devonshire fquab pie, howto 
make, 138. 
Disguised leg of veal and bacon, 
how to make, 53* Mutton chops 
in dilguife, 73. 
Di shes. See Made-dtshes. 
eels, ib. Fry eels, ib. Broil 
eels, ib. Farce eels with white 
fauce, 180. To drefs eels with 
brown fauce, ib. To make an 
eel pie, 227. To collar eels, 
228. To pot eels, 231, How 
to chufe eds, 324. 
Egg fauce, how to make proper 
for roafted chickens, 68. To 
feafon an egg pie, 136. To 
make an egg foop, 152, 238. 
To drefs forrel with eggs, 191. 
-To drefs brockely and eggs, 
192. To drefs afparagus and 
«ggs, ib. Stewed fpinach and 
eggs, 194. To make a pretty 
dilh of eggs, 19S, Eggs ala 
tripe, 199. A fricafey of eggs, 
ib. A ragoo of eggs, ib. How 
to broil eggs, 200. To drds 
eggs with bread, ib. To farce 
eggs, ib. To drefs eggs with 
lettuce, ib. To fry eggs as round 
as balls, 201, To make an 
Dog, two cures for the bite of a 
mad dog, 328, 329. 
Dotterels, how to chufe, 322. 
Doves, how to choofe, 322. See 
Pigeons. ~ 
Drink, how to make the peftoral 
drink, 238. To make a good 
drink, 239. Sage drink, ib. To 
make it for a child, ib. 
Dripping, how to pot, to fry filh, 
meat or fritters, 241,, The beft 
way to keep dripping, ib. 
Ducks, fauce for, 5, 6. Dkedlions 
for ducks, 6. Sauce for boiled 
docks, 9. How to roaft tame 
and wild ducks, 14. A Ger- 
man way of dreffing ducks, 6g, 
Ducks ala mode, 78. The beft 
way to drefs a wild duck, ib. 
To boil a duck or rabbit with 
egg as big as twenty, ib. To 
make a grand difli of eggs, ib. 
A pretty difli of whites of eggs, 
202. To make a Tweet egg pie, 
223. How to chufe eggs, 320. 
To make marmalade of eggs the 
Jews way, 345. 
Elder wine, how to make, 291. 
To make elder flower wine, 
very like frontiniac, 292. 
Endive, how to ragoo, jBB. To 
drefs endive the Spanifli way, 
343- . 
onions, 79. To dreft a duck 
with green peas, ib. To drefs a 
duck with cucumbers, 80. A 
duck ala braife, ib. To boil 
ducks the French way, 81, To 
ftew ducks, 96. To make a 
duck pie, 137- To choofe wild 
ducks, 322. 
Dumplings, how to make yeaft 
dumplings, ?2i. TomakeNor- 
folk dumplings, ib. To make 
hard dumplings, two ways, ib. 
Apple dumplings, two ways, 
222. Dumplings when you have 
white bread, 248. 
E. 
EELfoop,how to make, 148. How 
to ftew cels, 75. To ftew eels 
with broth, ib. To picchcock 
Fairy butter, how to make, 280, 
Farce, to farce eels, with white 
fauce, 180. To farce eggs, 200, 
A farce meagre cabbage, 204. 
To farce cucumbers, 205. 
Fast, a number qf good difhss 
for a faft dinner, 146, 
F. INDEX 
Feb r diary,fniitslaftingthen,32s 
Feltfare, how to chufe, 322. 
Fennel, how to pickle, 267. 
Fire, how to be prepared for 
reading or boiling, j. 
Fish, how to drefs, 118, 243. To 
make fifh fauce, with lobders. 
der pye, 227. How to bo|l 
flounders, 215. To chufe floun- 
ders, 325. 
Flowers, how to make conferve 
of any fort of flowers, 303. 
Candy any fort of flowers, 305. 
Flummery, how to make hartf- 
horn flummery, 287. To make 
oatmeal flummery, ib. French, 
flummery, 289. 
Fool, how to make.an orange fool, 
153. To make a Wedminder 
fool, ib. a goofeberry fool, ib. 
Force, how to make force meat 
balls, 21. To force a leg of 
lamb, 3 1. To force a large fowl, 
32. To force the inlide of a fur- 
loin of beef, 34. The infide of 
a rump of beef, ib. Tongue 
and udder forced, 42, To force 
a tongue, 43, To force a fowl, 
71. To force cocks-combs, 
107. Forced cabbage, 112. 
Forced favoys, 113. Forced cu- 
cumbers, ib. To force alpara- 
gus in French rolls, 193. 
Fowls, of different kinds, how to 
ib. Strong fifh gravy, 122. To 
drefs little lilh, 171. Flat fifli, 
178. Salt fifli, ib. Collar of 
fifli in ragoo, like a bread of 
veal collared, 184. To make a 
fait fifli pye, 22;. To make a 
carp pye, 226* To make a 
foal pye, ib. Eel pye, 227. To 
make a flounder pye, ib. Sal- 
mon pye, ib, Lobder pye, 228. 
Mufiel pye, ib. 1 o collar fal- 
sxion, ib. To collar eels, 229. 
To pickle or bake herrings, ib. 
To pickle or bake mackrel to 
ketp all the year, ib. To foufe 
mackrel, 230. To pot a lob- 
fler, ib. To pot eels, 231. To 
pot lampreys, ib. To potcharrs, 
ib. To pot a pike, ib. To pot 
falmon, two ways, 232. To 
boil a plaife or flounder, 235. 
To make fifli faoce to keep the 
whole year, 241. How to bake 
fifli, 243. The proper feafon 
for fifli, 323, 324. Flow to 
chufe fifli, 324. To make fifli 
parties the Italian way, 342, 
The manner of drefling various 
forts of dred fifli, 379. 
Floating ifland, how to make. 
road, 5, 14. Sauce for fowls, 
ib. 18, 121. How to boil fowls, 
8. How to road a fowl, pheafanc 
fafhion, n. How to force a 
large fowl, 32. To dew a fowl, 
ib. To dew a fowl in celery 
fauce, 68. The German way of 
drefling fowls, 69. To drefs a 
fowl to perfe&ion, 70. To dew 
white fowl brown the nice way, 
ib. Fowl ala braife, 71. To 
force a fowl, ib. To road a 
fowl with cheflmts, 72. How to 
marinate fowls, 75. To drefs a 
cold fowl, 114. To make a fowl 
pye, 246. To pot fowls, 231. 
F r a z e , how to make apple frazes, 
159. How to make an almond 
fraze, ib. 
290. 
Florendine, how to make a 
cheefe-curd florendine, 222. To 
make a florendihe of oranges 
Grapples, 223. 
Flour hafty pudding, ho,w to 
make, 134. To make a flour 
padding, 212. 
f lou m> e r , how to make a floan- I N D E Xi 
French beans, how to drefs, 17. 
To ragoo French beans, 189, 
196. To make a French barley 
pudding, 2i 1. A harrico of 
French beans, 246. How to 
pickle French beans, 264. How 
to make French bifcuits, 276. 
French bread, 297.French flum- 
mery, 289. How to keep French 
beans all the year, 310. To 
drefs carrots and French beans 
the Dutch way, 343. Chickens 
drcffed the French way, 370. 
Fricasey, how to make a brown 
artichokes, rgi. Potatoes, 
Eggs as round as balls, 201. 
Fry’d celery, 205. Cauliflowers 
Fry’d, 206. Fry’d fmelts, 213. 
Formity, howto make, iri. 
G. 
Garden* directions concerning 
garden things, u. The produce 
of the kitchen and fruit garden, 
in different feafons of the year, 
325» 3zB« 
Giam, how to make a raljpberry 
giam, 286. 
Gekkins, how to pickle, 162. 
Giblets, how to flew, 83'. An- 
other way to flew giblets, 84, 
How to make a giblec pye, 137. 
Gingerbread cakes how ro 
make, 273. How to make gin- 
gerbread, 274. 
Gold lace, how to clear, 365. 
Golden-pippins, how to pickle, 
268. t ' 
fricafey, 22. A white fricafey, 
23, 24. To fricafey chickens, 
nkbits, veal, lamb, &c. 23. 
Rabbits, lamb, fweetbreads, or 
tripe, 24. Another way to fri- 
Caley tripe, ib. A fricafey of 
pidgeons,23. A fricafeyof lamb- 
Hones and fweetbreads, 26. A 
fricafey of neats tongues, 42- 
To fricafey ox-palates, 43. To 
fricafey cod, 170. To fricafey 
cod founds, 176* To fricafey Ikir- 
rets, 18g. A fricafey of artichoke 
bottoms, igi. A white fricafey 
of xnufhrocms, ib. 
Fritters,how to makehnffyfrit- 
ters, 1 56. Fine fritters, two wavs, 
ib. Apple fritters, ib. Curd frit- 
ters, 137. Fritters royal, ib. 
ikirret-fritters, ib. White frit- 
Good-wetts, how to cbufe.322. 
Goose, how to roaft, 5, 6, 18. A 
mock goofe, how prepared, 3. 
Sauce for a goofe, 5. Sauce 
for a boiled goofe, 9. How to 
drels a goofe with onions, or 
cabbage, 81. I 0 drefs a green 
goofe, 82. To dry a, goofe, ib. 
1 0 drels a goofe in ragoo, ib. 
A goofe a la mode. 83. To 
make a goofe pye, 140.’ To 
make a pudding with the blood 
ot a goofe 25c. How to chafe 
a tame, wild,or bran g00fe,321. 
Gooseberry, how to make a 
goofeberry Tool, 1 43. A goofe- 
berry pye, 224. How to make it 
red,ib. Cuftardsgood with it,ib. 
Goofeberry cream, 284. Goofe- 
berry wine, 292. How to pre- 
ferve goofeberries whole with- 
out Honing, 304. How to keeo 
green goofeberries till Ch riff mas’, 
301. To keep red goofeberries. 
ters, ib. Water fritters, 150. Sy- 
ringed fritters, ib. To make 
vine-leave fritters, ib. Clary frit- 
ters, 159, Spaniffi fritters, 368. 
Fruits, the feveral feafonsfor,32s. 
Fry, how to fry tripe, 25. Beef- 
ffeaks, two ways, 38. A loin 
of lamb, 51. Saufages, 113. 
Cold veal, 114. To make fry’d 
toafts, 166. To fry carp, 167. 
Tench, 168. Herrings, 174. 
To fry eels, 179. Chardoons 
fry’d and butter’d, 190. To fry 3 N D E X. 
311. How to make goofeberry 
wafers, 348. 
Grailing, a fite) to chufe, 324, 
Grapes, how to pickle, 267. 
Grateful, howto make a grate- 
ful pudding, 213. 
Gravy, how to make good and 
cheap gravy, Pref. iii. How to 
draw mutton, or beef, or veal 
haras, ib. Mutton hams, 248, 
Pork hams, ib. To chufe Weft- 
phalia hams, 319, 320. Farther 
directions as to pickling hams. 
539- 
Hamburgh faufages, how to 
make, 370. A turkey fluffed 
after the Hamburgh way, ib. 
Hard dumplings, how to make. 
gravy, 18, To make gravy for 
a turkey, or any fort of fowl, ib. 
Another direction to make gravy 
19. To make gravy for foops, 
&c. ib. To make gravy for 
white fauce, 121. Gravy for a 
turkey, fowl, or ragoo, ib. Gra- 
vy for a fowl when you have 
no meat nor gravy ready made, 
ib. Mutton or veal gravy, 122. 
Strong fifh gravy, ib. A good 
gravy foop, 123, 243. Good 
brown gravy, 189. 
Greens,directions for dreffing, 15. 
GREEN-GAGEs,howtocandy.333. 
Grill, how to grill flirimps, 193. 
Gruel, how to make water- 
two ways, 221. 
Hair to preferve and make it 
grow thick, 382, 
Hare, toroaftahare, 6, 13,97. 
Different forts of fauce for a 
hare, 7. To keep hares fweet, 
or make them frefh when they 
ftink, io. To draft a jugged 
hare, 97. Tofcare a hare, ib. 
To flew a hare, 98. A hare ci- 
vet, ib. To chufea hare, 323. 
Hariuco of French beans, how 
to make, 246. 
Hartshorn jelly, to make, 283. 
To make a harcfhorn flummery, 
two ways, 287. 
Hash, how to hafii a calf's head, 
26. A calf’s head white, 27. 
A mutton hafh, 47. To hath 
cold mutton, 115. Mutton like 
venifon, ib. 
Hasty pudding, how to make a 
flour hafty pudding, 154. An 
oat-meal hafty pudding, 153. A 
fine hafly pudding, ib. Hafty 
fritters, 136. 
Heartburn, a powder for, 383* 
Heath-poults, to chufe, 322. 
To chufe heathcockand hen,ib. 
gruel, 237. 
Gull, how to chufe, 322. 
Haddocks.hovv to br0i1,172. To 
broil haddocks when they are in 
high feafon, 176. How to drefs 
Scotch haddocks, 178. Had- 
docks after the Spanifh way, 
341. Minced haddock, after 
the Dutch way, ib. To drefs 
haddocks the Jews way, ib. 
Hag gas, Scotch, to make, 376. 
To make it fweet with fruit, ib. 
Ham, the abfurdity of making the 
t effence of ham; a fauce to one 
difh.Pref. ii. How to boil a ham, 
8. To drefs a ham a la braife. 
H. 
Hedge-hog, how to make, three 
ways, 164, 165, 288, 
Hen, how to chufe, 321. 
Herrings, howto broil, 174. To 
fry herrings, ib. To drefs her- 
rings and cabbage, ib. A her- 
ring pye, 227. To pickle or 
bake herrings, 229. To chufe 
herrings, 324. Pickled and red 
59. To roaft a ham or gammon, 
60, To make effence of ham, 
102, 104. Tomakeaham-pye, 
j 36, Veal hams, 257. Beef INDEX. 
herrings, 325. Dried herrings, 
Lamb, how to roaft, 2. To bol* 
how to drefs, 380. 
Hodge-podge,how tomake,i27. 
Hogs feet and ears, how to ragoo, 
25. Hogs ears forced, 107. 
Almond hogs puddings, three 
ways, 248, 249. Hogs puddings 
with currants, 249. The feveral 
parts of a hog, 317, Parts of a 
bacon hog, 218. 
Honey-comb, how to make a le- 
houfe lamb, 8. To roaft houfe~ 
lamb,i3. How to fricafey lamb» 
34. To fricafey lam b-ftones and 
fweetbreads, 26. To drefs a 
lamb’s head, 28. To force a 
leg of lamb, 31. To boil a leg 
of Jamb, ib. How to bake lamb 
and rice, 50. A forced leg of 
of lamb,ib.Tofryaioin of lamb 
51. Another way of frying a 
neck or loin of lamb, ib. A ra- 
goo of lamb, 52, To flew a 
lamb’s head, ib. To make a 
very fine fweet lamb pye, 134. 
The feveral parts of houfe lamb, 
317. Proper feafons for houfe 
and grafs lamb, ib. How to 
chufe lamb, 418. 
Lampreys, how to drefs, 179. 
To fry lampreys, ib. To pot 
lampreys, 231. 
Larks, faucefor,s. Diredions for 
roafting larks, 14, How to drefs 
larks, 96. To drefs larks pear 
fafhion,97. To chufe larks,322. 
Lemon faucefor boiled fowl, how 
to make, 69. To make lemon 
tarts, 145. To pickle lemons, 
266. To make lemon cfeeefe- 
moned honey-comb, 352. 
Hysterical water,tomake,3i4 
January,fruits then lafting, 325. 
iCE, how to ice a great cake,272. 
To make ice cream, 332. 
Jelly, how to make ilinglafsjel- 
ly, 238. Jelly of cream, 282. 
Hartlhom jelly, 285. A ribband 
jelly, ib. Calves feet jelly, 286. 
Currant jelly, ib. A turkey, &c. 
in jelly, 333. 
India pickle, how to make, 334. 
Ipswich, how to make an Iplwich 
almond pudding, 216. 
Iron-molds, how to take out of 
I. 
linen, 334. How to keep iron 
from rufting, 366. 
Isinglass, jelly, how to make 
238. 
Is land,how to make the floating- 
ifland, 290, 
Italian, how to make an Italian 
cakes, two ways, 279. To make 
lemon cream, two ways, 281. 
How to keep lemons,two ways, 
311. To make a lemoned ho- 
ney-comb, 352. A lemon tower 
or pudding, 357. Tomakethe 
clear lemon cream, ib. 
Lettuce-stalks, to dry them. 
pudding, 211. 
Jugg, to drefs a jugg’d hare, 97. 
July, the produd of the kitchen 
and fruit garden this month,326. 
Jumballs, how to make, 109. 
June, the produd of kitchen and 
fruit garden this month, 326. 
344* , r 
Leveret, how to chufe, 324. 
Limes, how to pickle, 269. 
Ling, how to chufe, 324, 
Linen, how to take iron molds 
out of, 334. 
Lip-salve, a fine one, 383. 
Livers, how to drefs livers with 
mufmoom fauce, 69. A ragoo 
Kickshaws, how to make, 163. 
Kidney-beans. Sccßeans. 
Knots, afilh, how to chufe, 322. 
K. 
Lace,gold or filver, how to clean, 
s 
L. INDEX. 
©f livers, 111. A liver pudding 
boiled, 245. 
Loaf, how to make buttered 
loaves, 191. To make a boiled 
loaf, 215. 
how to butter lobflers, 
two ways, 185. How to road 
lobflers, IS6. To make a lob- 
bottom of the pot, 48. Tqpre» 
ferve fait meat, 339. 
Milk,how to makerice milk, 
Artificial afles milk, 239. Cows 
milk next to afles milk, ib. To 
make milk water, '316, 373. 
Milk foop the Dutch way, 342. 
Millet pudding, to make, 209. 
Mince-pies,the bell wayto make 
them, 142. To make Lent 
mince-pies, 228. 
Mint, how to didil mint, 314. 
Moonshine, how to make, 289. 
Muffins, how to make, 298. 
Mulberries, how to make a 
iter pye, 228. To pot a loblter, 
230. To chafe lobflers, 325. 
M. 
Macke r oons, howto make,276. 
Mackrel, howtoboil, 172. To 
broil mackrel whole, 74* To 
pickle or bake mackrel to keep 
all the year, 229. To foule 
mackrel, 230- To pickle mac- 
rel, called caveach, 259. To 
pbufe mackrel, 324. Mackrel 
dreiTed the Italian way, 343. 
The way of 
To drefs cared mackrel, ib. 
Map-dog, two cures for the bite 
padding of, 220. 
Mush rooms, how to make mufh- 
room fauce for white fowls of all 
forts, 67. For white fowls boil- 
ed, ib.To make a white fricafey 
of muflmooras, 191. To ragoo 
mufhrooms, 198. To pickle 
mufhrooms for the Tea, 241. To 
make mufhroom powder, 242, 
To fleep mufhrooms without 
pickle, ib. To pickle mufh- 
rooms white, 266. To make 
of, 328, 329. 
Made-dishes, 21. 103. Rules to 
be ob.ferved in all made-difhes. 
102. A pretty made-difh, 162. 
MADLiN-CAKES.howtomake.zyb 
pckle for mufhrooms, ib. 312. 
To raife mufhrooms, 372. 
Mussel, how to make muflel 
Maid, directions to the houfe- 
maid, 330. 
March, fruits then lading, 323. 
Ma rle,a fifli, how to chule, 322. 
foop, 149. To llew or drefs 
muflels, three ways, 187. To 
make a muflel pye, 228. To 
pickle muflels, 269. 
Mutton, how to roafl mutton,2, 
12. The faddleand chine ofmqt- 
ton, what, 2. The time requir- 
ed for reading the feveral pieces 
of mutton, iz. To roafl mut- 
ton venifon faihion, 10. To 
Marmalade of oranges, how to 
make, 301. To make white 
marmalade, ib. Red marmalade, 
302. Marmalade of eggs the 
jew5 way, 345. Marmalade of 
cherries,353. Of quime white, 
354. , 
Marrow, how to make a marrow 
pudding, 131. 
May, the product of the kitchen 
and fruit garden this month, 326. 
Mead, how to make, 333. To 
make white mead, 374. 
Mbat, howto keep meat hot, 14. 
To prevent ijs flicking to the 
draw mutton gravy, 18. To ra- 
goo a leg of mutton, 22. To 
collar a bread of mutton, 31. 
Another way to drefs a bread of 
mutton, ib. To drefs a leg pf 
mutton ala royale, 44. A leg 
of mutton a la hautgont, ib. To I N D E X: 
froaft a leg of mutton with oy- 
flers, 43. To roaft a leg of mut- 
ton with cockles, ib. A ftioul- 
flommery,2B7. Oat-cakes. 29^ 
October, the produft of the 
kitchen and fruit garden this 
month, 327. 
Olive, how to make ati olive 
pye. 133. 
Onions, how to make a ragoo of 
onions, 1 io. An onion foop, 
148. An onion pye, 224. To 
pickle onions, 256, 312; To 
make onion foop the Spanifli 
way, 342. 
Orange, how to make orange 
tart?, 145. Orange fool, 153. 
Orangepuddingsfour ways, 207, 
208 i An orangeade* pye, 224, 
Orange butter, 280 Orange 
cream, 282. Orange wine, 291* 
To make orange wine with rai- 
fms, ib. Orange marmalade, 
301, 333. How to preferve 
oranges whole, 302. To make 
wafers, 351. Orange 
cakes, ib. Orange loaves, 346. 
Orange bifcuits, 364. 
Ortolans, how to drefs, 96. 
Oven for baking, how to be built. 
der of mutton in epigram, ib. 
A harrico of mutton, ib. To 
French a hind fad die of mutton, 
ib. Another French way call’d, 
St. Menehout, 46. To make 
2 mutton hafh, 47. A fecond 
way to roaft a leg of mutton, 
with oyfters, ib. To drefs a leg 
of mutton to eat like venifon, 
84. To drefs mutton the Tur- 
kifh way, ib. A Ihoulder of mut- 
ton with a ragoo of turnips, ib. 
To fluff aleg orfhoulder of mut- 
ton, 49. Baked mutton chops, 
30. To boil a leg of mutton 
like venifon, 65. Mutton chops 
in difguife, 73. Mutton ke- 
bob’d, 100. To drefs a neck 
of mutton called the hafly difli, 
ib. To halh cold mutton, 11 5. 
To halh mutton like venifon, 
ib. To make mutton gravy, 
122. Mutton broth, 126, Mut- 
ton pye, 136. Mutton broth 
for the flek, 233. To make 
it for very weak people, ib. 
To make mutton hams, 258. 
How to chufe mutton, 318. 
30°. 
Ox, how to bake an ox’s head, 20. 
To flew ox palates, 22 To 
fricafey ox palates, 43. To 
roaft ox palates, ib. To pickle 
ox palates. 108. Ox palates 
baked, 118. How to make 
N. 
Nectarines, how to pickle, 
265. 
Noreolk dumplings, how to 
make, 221. 
North, lady, her way of jarring 
cherries, 300. 
November, the produft of the 
kitchen and fruit garden this 
month, 328. 
Nuns-cake, how to make, 273, 
gravy of ox kidneys; 121. Ox 
cheek pye, 139, 
Oxi ord, how to make an Ox- 
ford pudding, J 33* 
Oysters, how to make a ragoo 
of, no- To make mock oyfter 
fauce, either fqr tiirkies or fowls 
OAT-pudding, how to bake, 130, 
245. Oatmeal hafly pudding, 
how to make, 155. Oatmeal 
pudding, 206, 245. Oatmeal 
o. 
boil’d, 67. To make an oyfter 
foop, 150. Oyfter fauce, 171, 
To make collops of oyfters, 186, 
To ragoo oyflers, 188, To make 
oyfter loaves, igs. How to 
pickle oyflers, 269, INDEX. 
Paco-Lilla, or Indian pickle, 
how to make, 377. 
Pain Perdu, how to make, 163, 
Panada, how to make, 320. 
Pancakes, how to make, 159. 
To make fine pancakes, four 
ways, 160. Rice pancakes, 161. 
Parsley, how to diftil, 314. 
Parsnips, how to drefs, 16. How 
p. 
To make a green peafe loop fo? 
ditto two ways, 14.7. How to 
make peafe porridge, 152. To 
drefs peafe Franeoife,2o3.Green 
peafe with cream, 204. To make 
peafe pudding, 246. To keep 
green peafe till Chriftmas, 310. 
376. Another way to prelerve 
green peafe, ib. To ftew green 
peafe the Jews way, 341. A 
Spanilh peafe foop, 342. An- 
other way to drefs peafe, 343. 
Pel low, how to make it the In- 
to Hew, 195. To malh, ib. 
Partridge, fauce for partridge, 
15. Direftions for malhing par- 
tridges, 14, 91. To boil par- 
tridges, 91. To drefs partridges 
ala braiie, 92. To make par- 
tridge pains, ib. The French, 
way of drefiing partridges, 103. 
Another way to boil partridges, 
■ 235. How to chufe a partridge, 
cock or hen, 322. 
Pastie, how to make little pafties, 
117. To make petit pafties for 
garnilhing of dilhes, ib. How 
to make venifon party, 140. 
To make party of a loin of mut- 
dian way, 101. Another way 
to make a pellow, 102. 
Pen ny- r o yal, how to dirtily 1 r. 
Pepper cakes, how to make,274.. 
Pheasants may be larded, 11. 
To roaft pheafants, 93. To 
ftew pheafants, ib. To drefs 
a pheafant ala braife, 94. To 
boil a pheafant, ib. To chufe 
a cock or hen pheafant, 322. 
To chufe pheafant poults, ib. 
Pickle, to pickle ox palates, 10?, 
To pickle pork, 256. A pickle 
for pork which is to be eat foon, 
257. To pickle mackrel, called 
caveach, 259. To pickle wal- 
nuts green, 60. To pickle 
walnuts white, ib. To pickle 
walnuts black, 261. To pickle 
gerkinSj 262. To pickle large 
cucumbers in llices, ib. To 
ton, 141. 
Tf aches, to pickle, 263. How 
to make fyrup of peach blof- 
foms, 304. How to preferve 
peaches two ways, 307. How 
to dry peaches, 347. 
Pearl, to make fugar of pearl, 
346- 
Pears, how to ftew, 161. To ftew 
pickle afparagus, 263. To pic- 
kle peaches, ib. To pickle 
raddilh pods, 264. To pickle 
French beans, ib. To pickle 
cauliflowers, ibid. To pickle 
beet-root, 363. To pickle 
white plumbs, ib. To pickle 
and apricots, ibid* 
To pickle onions, ib. To 
■pickle lemons, 266. To pickle 
mufhrooms white, ibid. To 
make pickle for mufhrooms, ib. 
To pickle codlings, 267. To 
pears in a fauce-pan, 162. To 
ftew pears purple, ib. How to 
make pear pudding, 220. Pear 
pye, 225. To keep pear plumbs 
for tarts or pies, 311. How to 
dry pears without fugar, 344. 
To dry pear plumbs, 359. 
Pease, how to peafe and let- 
tuce, lit. How to, make a green 
peafe loop, 124. A white peafe 
foop,twoway s, 123 .How to make 
peafe loop for a fart-dinner, 146. INDEX. 
pickle red currants, ib. To 
pickle fennel, ib. To pickle 
grapes, ib. To pickle bar- 
berries, 268. To pickle red 
cabbage, ib. To pickle gol- 
den pippins, ib. To pickle 
ftertion buds and limes, 269. 
To pickle oyfters, cockles, and 
muffels, ib. To pickle young 
fuckers, or young artichokes,ib. 
To pickle artichoke bottoms, 
270. To pickle famphire, ib. 
To pickle elder Ihoots in imita- 
tion of bamboo, ib. Rules to 
be obferved in pickling, 271. 
To pickle fmelts, 308. Fur- 
ther diredlions in pickling, 339. 
To make a pickle for fine pur- 
ple cabbage, 372. To make 
pacolilla, or Indian pickle, 377. 
To pickle a buttock of beef, 3 8 z. 
Pidgeons, diredlions for roafting 
pidgeons, 6, 8, 14. To broil 
pidgeons, 6. To make a fri- 
tafey of pidgeons, 25. To boil 
pidgeons, 83. To ala daube 
pidgeons, ibid. Pidgeons ou 
poir, 86, Pidgeons ftoved, ib. 
Pidgeons fur tout, ib. Pid- 
geons in compote, with white 
fauce, 87. To make a French 
pupton of pidgeons, ib. Pid- 
geons boiled with rice, ibid. 
Pidgeons tranfmogrified, 88. 
Pidgeons in fricandos, ib. To 
roaft pidgeons with a farce, ib. 
To drefs pidgeons a foleil, 89* 
' Pidgeons in a hole, ib. Pid- 
geons in pimlico, ib. To 
jag pidgeons, ib. To (lew 
pidgeons, 90. To drefs cold 
pidgeons, 114. To make a pid- 
geon pye, 137. To boil pid- 
geons for the lick, 235. To 
pot pidgeons, 25 1. Tochufe 
pidgeons, 32 2 > To fricafey 
pidgeons the Italian way, 369* 
Pies, how to make a very fine 
fweet lamb or veal pye, 134. 
To make a pretty Tweet lamb or 
pye, ib. A favoury veal pye, 
ib. A favoury lamb or veal 
pye, 135. A calf’s foot pye, ib. 
An olive pye, ib. How to fea- 
fon an egg pye, 136. To make 
a mutton pye, ib. To make 
a beef fteak pye, ibid. To 
make a ham pye, ib. How to 
make a pidgeon pye, 137. To 
make a giblet pye, ib. To 
make a duck pye, ib. To 
make a chicken pye, 138. To 
make a Chelhire pork pye, ib. 
A Devonfhire fquab pye, ib. 
An ox-cheek pye, ibid. A 
Shropfhire pye, ib. A York- 
fiiire Chriftmas pye, ibid. A 
goofe pye, 140. A calPs-head 
pye, 141. The beft way to 
make mince pies, 142. To 
make crufts for great pies, 145. 
To make an artichoke pye, 223. 
A fweet egg pye, ib. A po- 
tatoepye, 224. An onion pye, 
ib. An orangeade pye, ibid. 
A fkirret pye, ib. An apple 
pye, 225. A cherry pye, ih, 
A plumb pye, ib. A goofe- 
berry pye, ib. A fait fifh pye, 
ibid, A carp pye, 226. A 
foal pye, ibid. An eel pye. 
227. A herring pye, ib. A 
falmon pye, ibid. A lobfter 
pye, 228. A muffel pye, ibid. 
To make Lent mince pies, ib*. 
A fowl pye, 246. A Cheftiire 
pork pye for lea, 247. To 
make fifti pies the Spanilh way. 
345* 
Pro, how to roalt, 3, 13. Sance 
for a roafted pig, ib. Different 
forts of fauce for pig, 4. To 
read the hind quarter of a pig I N D E x: 
lamb fafhion, ib. Plow to bake 
; ia pig, ib. To drefs pigs petty- 
toes, 47. Various ways of dref- 
Tmg a pig, 60, 61. A pig in 
jelly, 62. A pig the Er'ench 
way, sb. A pig au pere-douillet, 
ib. A pig matelote, 63. A pig 
like a fat lamb, ib. To drefs a 
pig with the hait on, ib. A 
pig with the fkin on, 64. How 
to collar a pig, 254. 
jpjifE,how to drefs a pike, izo, 
75. To pot a pike, isi. To 
chufe pike, 324. 
PtPPiNs \Vhole, how toftew, i 62. 
pork, So. To drefs loin of pork 
with onions, ioi. To preferve 
orpicklepigs feet and ears, 108. 
AChelhire pork pye, 138. Pork 
broth, 234. Pork 
AChelhirepork pye for fea,247, 
to pickle pork, 256. Pork 
which is to be eaten foon, 257. 
jPork hams, 258. The feafon 
for pork, 318. To chufe porkj, 
319* 
Porridge, how to make plumb 
porridge for Chriftmas, 122; 
Peafe porridge, 152. Plumb 
porridge or barley gruel, 154., 
Portable foop,howtomake, 128 
Porto d a i,cakes,howtomake,274 
Posset, how to make a fack pof- 
fet, three ways, 155; ' 
Potatoes, fevcral ways of dreff 
fing potatoes, 16. To make po~ 
tatoe cakes, 192. Potatoe pud- 
ding, feveral ways, 193, 206, 
207. Potatoes like a collar of 
veal or mutton, 193. To broil 
potatoes, ib. To fry potatoes, 
ib. Malh’d potatoes, ib. A po- 
tatoe pye, 224. 
Pot, how to pot a lohfler, 230. 
Eels, 231; Lampreys,ib. Chars, 
lb, 1 A pike, ib. Salmon, two 
ways,232.Pidgeons,2s 1. Acold 
tongue, beef, or venifon, 252. 
Venifon, ib. A tongue, ib. A 
fine way to pot a tongue, 253. 
To (50t beef like venifon, ib. 
Chelhire cheefe, 254. To fave 
potted birds, 259. 
Pottage, brown how to make, 
374. To make white barley pot- 
tage with a chicken in the mid- 
dle, 37;. 
Poultry, direflions concerning 
roailing poultry, 14. Seafons 
for different kinds of poultry, 
320, 321. HovV to chufe poul- 
try, 321. 
How to preferve pippins in jel- 
ly, 349. To preferve pippiris 
inflices, 361. 
ipiTH,tomakea pith pudding,130. 
Plague, to make plague water, 
315. A receipt agairift the 
plague, 329. 
P.tMSE, to boil plaife, 235. How 
to chufe plaife, 325. 
Plovers, to drefs them feveral 
ways,s6. To chufe plovers,322. 
Pl umb, to make plumb porridge 
for Chriftmas, 122. A boiled 
plumb pudding, 131. Plumb 
porridge, 134. Plumb gruel, 
ib. A white pear plumb pud- 
ding, 218, 220. To pickle 
white plumbs. 265. To make 
little plumb cakes, 278. To 
preferve the large green plumbs, 
307. To keep pear plumbs for 
tarts or pies, 31L. To dry 
plumbs, 346. How to preferve 
plumbs green, 354. To pre- 
serve white pear plumbsf 358. 
Pocket-soop, how to make, 127. 
Poppy water cordial,how to make. 
' 374- 
Pork, how to roaft the different 
pieces of, 3, 12. Gravy or fauces 
for pork, 3. To boil pickled 
pork, zo. To fluff a chine of I N D E X. 
Powder fweet, how to make for 
deaths, 366. 
Prawns, how to flew, 186. How 
to chufe prawns* 323. 
puddings, &c. 133, Hcrt tbf 
make pretty almond puddings, 
166, An oatmeal pudding, 206, 
A potatoe pudding, three ways, 
ib, 207. An orange pudding, 
four ways, ib. 208. A lemon 
pudding, 208. An almond pad- 
ding, ib. How to boil an al- 
mond pudding, 2094 A fagoe 
pudding, ib. A millet pudding, 
ib. A carrot padding, two ways, 
ib, 210. To make a cowfiip 
pudding, ib. A quince apricot 
or white jjear plumb pudding, 
ib, A pearl barley padding, ib* 
A French barley pudding, 211. 
An apple pudding, tb. An La- 
llan pudding, ib. A rice pud- 
ding, three ways, ib* 212. To 
boil a caftard pudding, ib. A 
flour pudding, ib, A batter 
pudding, 213. A batter pud- 
ding without eggs, ib. A grate- 
ful pudding, ib. A pud- 
ding, ib. A fine bread pudding, 
214. An ordinary bread pud- 
ding, ib. A baked bread pud- 
ding, ib. A chefnut pudding, 
215, A fine plain baked pud- 
ding, ib. Pretty little cheefe- 
curd puddings, ib. An apricot 
pudding, 2}. 6* The Ipfwich 
almond pudding, ib. A ver- 
micclla pudding, ib. To make 
puddings for little difhes, 217* 
A fweermeat pudding, ib, A 
fine plain pudding, ib. A rata- 
fia pudding, 218. A bread and 
butter pudding, ib. A boiled 
rice pudding, ib. A cheap rice 
pudding, ib, A cheap plain rice 
pudding, 219. A cheap baked 
rice pudding', ib. A fpinach 
pudding, ib* A quaking pud- 
ding, ib. A cream pudding, 
220. A fpoonfui pudding, ib. 
Preserve, how topreferve cocks- 
combs, 107. To preferve or 
pickle pigs feet and ears, 108. 
To preferve apricots, 304, 3484 
Hamfons whole, 305. Goofe- 
berries whole, 16. White wal- 
nuts, 3°6- Green walnuts, 
lb. Large green plumbs, 3074 
Peaches two ways, ib. Arti- 
chokesal! the year, 309. French 
beans all the year, 310. Green 
peafe till Chri(lmas,ib. Another 
way to preferve green peafe, ib* 
Green goofeberries till Chrill- 
rnas, ib. Red goofeberries, 311 * 
Walnuts all the year, ib. Le- 
mons, two ways, ib. White 
buliice, pear plumbs, or dam- 
fons, &c, for tarts or pies, ib. 
358. To preferve artichokes the 
Spanilh way, 344. Pippins in 
jelly, 349. White quinces whole, 
351. Apricots or plumbs green, 
354. Cherries, ib. 359. Bar- 
55. White pear plumbs, 
358. Currants, ib. Rafpberries, 
ib. Pippins in fl'ices, 361. The 
Jews way of preferving falroon, 
and all forts of filh, 376. To 
preferve tripe to go to the Fail- 
Indies, 379, 
Prune pudding, to make, 220. 
Pudding, howtobakean bat pud- 
ding, 130. How to make a 
calf’s foot pudding, ib. A pith 
pudding, ib, A marrow pud- 
ding, 1 31, A boiled fuet pud- 
ding, ib, A boiled plumb pud- 
ding, ib. A Yorklhire pudding, 
ib, A (leak pudding, 13 2, A ver* 
micella pudding with marrows 
ib. An Oxford padding, 133. 
Rules to be obfcrved in making 
To make a prune pudding, ib. I N D E X. 
An apple pudding, 220. A pork 
or beef, &c. pudding, 244. A 
rice pudding, ib, A fuet-pud- 
ding, 245. A liver pudding boil- 
ed, ib. An catmeal pudding, ib. 
To bake an oatmeal pudding, 
ib. To babe a rice pudding, 
ib. To make a peafe pudding, 
246. Almond hogs puddings, 
three ways, 248, 249. Hogs 
puddings with currants, 249. 
Black puddings, ib. A padding 
with the blood of a goofe, 250. 
To make Englifh Jews puddings 
for fixpence, 375. Carolina rice 
pudding, 383. 
Buff-paste, how to make, 145. 
Pullets, how to drefs pullets a 
Radish pods, to pickle, 
Ragoo, how to ragoo a leg of 
mutton, 22. Hogs feet and ears, 
25.. A neck of veal, 28. A 
breaft of veal, two ways, 29. 
A piece of beef, 33. Cucum- 
bers, log. Oyfters, no, 188. 
Afparagus, no. Livers, in. 
Cauliflowers, ib. Gravy for a 
ragoo, 121,. To ragoo endive, 
188- French beans, 1 Sg, 196. 
Ragoo of beans with a force, 
196. Beans ragoo’d with a cab- 
bage, 197. Beans ragoo’d with 
parfnips, ib. Beans ragoo’d with 
potatoes, ib. To ragoo celery, 
198. Mulhrooms, ib. A ra- 
goo of eggs, 199. Beans in ra-. 
la Sante Menehout, 72. 
Pupton, how to make a pupton 
of apples, 161. 
Pye, See Pie. 
goo, 202, 
Raisin wine, how to make, 251, 
Ql 
35°- 
Raspberry, to make rafpberry 
giam, 256. Rafpberry wine, 
, 294. To preferve rafpberries, 
35^- 
Ratafia, how to make a ratafia 
Qvi nce, to make a quince pud- 
ding, 2io. Quince wine, 293. 
To preferve red quinces vvhoie, 
303, To make jelly for quin- 
ces, ib. To make fyrup of 
quinces, 304. Quince cakes, 
, 307. To preferve white quinces 
whole, 351. To make marma- 
lade of quinces white, 354. 
Quire of paper pancakes, how to 
make, 160. 
pudding, 218. To make rata- 
fia cream, 283. 
Red marmalade, to make, 302. 
Ribband jelly, to make, 285. 
Rice, how to boil, 101. How 
to make a rice loop, 151. A 
rice white pot, 152. Rice milk, 
153, Rice pancakes, A 
rice pudding, four ways, 21 x, 
212, 244. A boiled rice pud- 
ding, 218. A cheap rice pad- 
ding, ib. To make a cheap plain 
rice pudding, 219. To make a 
cheap baked rice pudding, ib. 
/ A rice pudding baked, 24c. 
Rich, Mr. a dilh of mutton con- 
Rabbits, fauce for boiled rabbits, 
9. How to roafl rabbits, 11. 
Sauce for roalled rabbits, ib. 
How to roafl a rabbit hare fa- 
Ihion, ib. To fficafey rabbits, 
23. To drefs Portngaeie rabbits, 
98. Rabbits furpnie, ib. To 
boil rabbits, 99, 234. To drefs 
rabbits in caflerole, 99. To make 
a Scotch rabbit, 190. A Welch 
rabbit, ib. An Knglilh rabbit, 
two ways, ib. To chufe rab- 
R. 
trived by him, 100. 
Roasting, dire&ions for, 1, 12, 
15. To roafl beef, 2, 12. Mut- 
ton, ib. Lamb, 2. Houfelarnb, 
13. Veal, 2,13, Pqrk, 3, 13. A 
bits, 223,. I N D E Xi 
fig, ib. The hind quarter of a 
pig lamb fafhion, 4. Geefe, 
turkies, &c. 3, 6, 13. Wood- 
cocks and fnipes, 6, 14. A 
hare, 6, 13. To roaft venifon, 
10. Mutton venifon fafhion, 
' ib. To roaft a tongue or udder, 
81. Rabbits, ib. To roaft a 
rabbit hare fafhion, ib. To roaft 
a fowl pheafant fafhion, ib. 
Fowls, 14. Tame and wild 
ducks,teals,wigeons,woodcocks, 
fnipes, partridges, and larks, ib. 
To roaft a turkey the genteel 
way, 32. Ox-palates, 43. A 
leg of mutton with oyfters, 43. 
A leg of mutton with cockles, 
ib. A pig with the hair on, 63. 
A pig with the fkin cn, 64. To 
roaft tripe, 66. A turkey, ib. 
To roaft a fowl with chefnuts, 
72. Chickens roafted with force- 
meat and cucumbers, 74. Direc- 
tions for roafting a goofe, 81. A 
green goofe, 82. To roaft pi- 
geons, 84. To roaft pigeons with 
a farce, 88. To roaft a caif’s li- 
ver, 94. Partridges, ib. Phea- 
fants, 93. Snipes,or woodcocks, 
94. To roaft a cod’s head, 168. 
A piece of frefh fturgeon, 180. 
A fillet or collar of fturgeon, 
j 81. To roaft lobfters, 185. 
Roots, dire&ions for drafting 
them, 13. 
Roses, how to make conferve of 
red roles, 303. To make fyrup 
of rofes, ib. To diftil red rofe- 
SAFpßONcake,howto make,275.. 
Sagoe pudding, how to make, 
209. To boil fagqe, 237. 
howto make, 
three ways, 116, 117. To make 
falamongundy for a middle difh. 
at Tapper, 103, 
Sal lad, how to drefs brockley in. 
fallad, 192. To raife a fallad 
in two hours at the fire, 313. 
Salmon, how to broil, 171, 173. 
To drefs a jole of pickled Sal- 
mon, ib. To bake falmon, ib. 
To drefs falmon au court Eouil- 
lon, 177. Salmon a la braife, 
ib. Salmon in cafes, 178. To 
make a falmon pye, 227. To 
collar falmon, 228, 255. To 
chufe falmon, 324. Pickled 
falmon, 325. The Jews way of 
preferving falmon, 278. Dried 
falmon, how to drefs, 380. 
Saloop, how to boil, 237. 
Samphire, how to pickle, 270. 
Salt, what kind belt for preferv- 
ing meat or butter, 330. 
Sattins, white or flowered fllks, 
with gold and filver in them, 
- how to clean, 366. 
Sauce, how to make a rich and 
cheap fauce, Pref. ii. How to 
make different forts of fauce for 
a pig, 4. Sauce for a goofe, 5, 
A tuikey, ib. Fowls, ib. Ducks 
ib. Pheafants and partridges, 
ib. Larks, ib. Different forts 
of fauce for a hare, 7. Diredli- 
ons concerning the fauce for 
fteaks, 8. Sauce for a boiled 
turkey, 9. A boiled goofe, ib. 
Boiled ducks or rabbits, ib. Dif- 
ferent forts of fauce for venifon, 
10. Oyfter fauce either for tur- 
kies or fowls boiled, 67. Mufh- 
room fauce for white fowls of all 
forts, ib. Mufhroom fauce for 
white fowls boiled, ib. Celery 
buds, 314, 
Royal fritters, howto make,i 47. 
Ruffs and Reifs, Lincolnfliire 
birds how to drefs 96. To 
chufe ruffs, 322. 
s. 
Sack poffet, how to make, three 
ways, 15 5. To make fack cream 
like butter, 361. I N D E x: 
fence either for roafied or boiled 
Selery-sauce, hew to make. 
fowls, turkies, partridges, or 
any other game, ib. Brown ce- 
lery fauce, ib. Egg fauce for 
roafled chickens, ib„ Shalot 
fauce for roafled fowls, ib. Sha- 
lot fauce for a ferag of mutton 
boiled, 69. To drefs livers with 
mufhroom fauce, ib. To make 
a pretty little fauce, ib. Lemon 
fauce for boiled fowls, ib. Sauce 
lot a brace of partridges, phea- 
fants, or any thing you pleafe, 
io6. Filh fauce with lobller, 
118. Shrimp fauce, 119, Oyf- 
ter fauce, ib. Anchovy fauce, 
ib. Gravy for white fauce, 121. 
Fifh fauce to keep the whole 
for roafled or boiled fowls, tur- 
kies, partridges, or any other 
game, 67. To make brown ce- 
lery fauce, 68, To ragoo cele- 
ry, 198. Fry’d celery, 205, ce- 
lery with cream, zo6. 
September, the produdl of the 
kitchen and fruit garden this 
month, 327. 
Suet, to make a boiled fuet pud- 
ding, 131. Suet dumplings, 
1 33- 
Shad, how to chufe, 324. 
Shalot, to make ftialot fauce for 
roafled fowls, 68. For a ferag 
of mutton boiled, 6g, 
Sheep, to bake a fheep’shead, 28. 
To drefs fheep’s rumps with rice, 
49. The different parts of a 
fheep, 317, 
Shrewsbury cakes, how to 
year, 241. 
•Sausages, how to fry, 113. To 
make fine faufages, 230. Com- 
mon faufages, 231. Bologna 
faufages, ib. Hamburgh faufa- 
ges, 370, Saufages after the 
German way, ib. 
SaVoys forced and flewed, how to 
make, 276, 
Shrimp fauce how to make, j 19. 
To broil fhrimps, 171. To flew 
fhrimps, 186. To grill fhrimps, 
193, To dref butter’d fhrimps, 
194. To chufe fhrimps, 325. 
Shropshire pye, to make, 139, 
Silks, directions for them, 233. 
§ilks, hovv to clean, 366. See 
Sattin. 
drefs, 113, 
Scare, how to fcare a hare, 97, 
Scate, how to make a fcate foop, 
130. To crimp fcate, 182. To 
fricafey fcate white, ib. To fri- 
cafey it brown, ib, To chufe 
fcatp, 324. 
Scollops, how to flew, 487. 
Scotch, how to drefs Scotch col- 
Silver-laCe, how to clean, 363. 
Skirret, to make fkirret fritter*, 
157. To fricafey fkirrets, 189. 
To make a fkirret pye, 224. 
Slip-coat cheefe, to make, 373. 
Smelts, how to pickle, 308. '1 o 
fryfmelts, 213. To chule fmelts. 
lops, 21. To drefs white Scotch 
collops, ib, Scotch collops ala 
Francois, 55, Scotch collops 
laided, 56, To do them white, 
ib. Scotch chickens, 77, Scotch 
barley broth, 126. To make a 
Scotch rabbit, 190. The Scotch 
way to makea pudding with the 
blood of a goofe, 250. To make 
a Scotch haggafs, 376, Tq 
*nake it fweet with fruit, ib. 
S2 £pc a k E,ho w tcmake, 27 ?,,2 73. 
324. 
Snipes, howto roafl, 14, 94. rlo 
drefs fnipes in a furtout, 95, To 
boil fnipes, ib. To chufe fnipes. 
322. 
Carolina, how to 
make, 383. 
So a ls,how 10 fncafey foals white. I N D E x: 
183. To fricafey foals brown, 
ib. To boil foals, 114. To 
make a foal pye, 226. To chufe 
foals, 324. 
Soop, how to make acrawfilh foop, 
123,148. A good gravy foop, 
123,243. A green peafe foop, 
124. A white peafe foop two 
ways, 125. A chefnut foop, \ 
ibid. Pocket foop, 127. Por- 
table foop, 128. Rules to be 
obferved in making foops, 1 29. 
To make peafe foop, 146, 243. 
A green peafefooptwo ways, 147. 
To make foop meagre, ibid. 
An onion foop, 148. An eel 
foop, ibid. A muffel foop, 149. 
A fcate or thornback foop, 15c. 
An oyher foop, ibid. An al- 
mond foop, ibid. A rice foop, 
13 1. A barley foop, ibid. A 
turnip foop, ibid. An egg foop, 
152. To make Spaniih foop. 
To flew tripe, 25. To hew 3 
turkey or fowl, 32. To flew a 
knuckle of veal two ways, 33, 
Eeef lleaks, 38. To llew a 
rump of jeef two ways, 40. A 
rump of beef or the brilcuit, the 
French way, 41. Beef gobbets, 
ib. Neats tongues whole, 43- 
A lamb or calf’s head, 52. A 
turkey or fowl, in celery fauce, 
68. A turkey brown two ways 
70. A pretty way of Hewing 
chickens, 76. To hew chickens, 
78. Giblets two ways, 83, 84- 
To hew pidgeons, 90. A hewed 
pheafant, 93. A To 
hew cucumbers, 109, 195, 205. 
Stewed peafe and lettuce, in_ 
To hew red cabbage, 11 %. 
Savoys forced and hewed, 113. 
To hew pears, 161. To hew 
pears in a faucepan, 162. To 
hew pears purple, ibid. Pip- 
pins whole, ib. A brace of 
carp, 166. To hew cod, 169. 
Eels, 175. To hew eels with 
broth, ib. To Hew prawns, 
ihrjmps, or crawfilh, 186. To 
hew raulfels three ways, 187, 
Scollops, ib. To hew fpinach 
and eggs, 194. To hew par-, 
fnips, 195. 
Still, how to ufe the ordinary 
hill, 313. 
Stock-fish, to drefs, 379, 380.' 
Stuff, to huff a leg or fhoulder 
of mutton, 49, To huff a chine 
of pork, 60. 
Sturgeon, how to roaha piece of 
frelh burgeon, 180. To roah a 
fillet or collar of burgeon, xBi. 
To boil burgeon, ib. How to 
chule burgeon, 324. 
Suckers, to pickle, 269,312. 
Sugar of Pearl, how to make, 
346. To clarify fugar after the 
Spaniih way, 368, 
344* 
Sorrel, to drefs with eggs, 191. 
Sour grout, how to make, 376. 
Spa nish fritters, to make, 368. 
Spinach, howto drefs, 15, 194. 
To drefs hewed fpinach and 
eggs, 194. How to boil fpinach 
when you have not room on the 
fire to do it by itfelf, ib. How 
to make a fpinach pudding,219. 
Spoonful pudding, howto make, 
220, 
Stag’s heart water, how to 
make, 372. 
Steaks, how to broil, 7. Direc- 
tions concerning the fauce for 
lleaks, 8. How to make a beak 
pudding, 132. Beef lleaks after 
the French way, 369. 
Steel, how to keep from rolling, 
366. 
Steeple cream, to make, 281. 
Stertion buds, to pickle, 269. 
Stlw, how tollevv ox-palates, 22. index, 
Su&FEiT-vvater, to make, 313. 
Sweetbreads, how to fricafey, 
24. Sweetbreads of veal a Ja 
Dauphine, 57. Another way to 
drefs Iweetbreads, 58. 
Sweetmeat pudding, how to 
make, 217. 
Syllabubs, to make, 284. To 
make everlafting fyllabubs, ib. 
Finefyllabubs fiom thecow,iSB. 
Syringed fritters, to make, 151. 
Syrup ofrofes, howto make,3o3. 
How to make fyrup of citron, 
304. To make fyrup of clove 
gilliflowers, ib. To make fyrup 
of peach bloffoms, ib. To make 
fyruo of quinces, ibid. 
T. 
Treacle water, hew to make* 
’ V3H- 
Trifle, how to make a trifle,384, 
i ripe, how to fricafey, 24. r['o 
fry tripe, 25. To few tripe, ib. 
*1 o roaft tripe, 66, To preierve 
tripe to go to the Eaft Indies, 
_ 579' 
Trout, how to chufe, 324. 
Truffles and Morels, good in 
fauces and foops, 22. How to 
ufe them, ib. 
Turbut, how to boil, 172. How 
to bake a turbut, ibid. To 
chufe a turbut, 324. 
Turkey, how to roaft, 5, 13, 66. 
Sauce for a turkey, 5, 6^ 
121. Sauce for a boiled turkey’ 
9; Turkies may be larded, jj. 
To roaft a turkey the genteel 
way, 32. To fiew a turkey, ib. 
To flew a turkey in celery fauce, 
68. To drefs a turkey or fowl 
to perfeftion, 70. To few a 
turkey brown two ways, ibid. 
To foufea turkey in imitation of 
fturgeon, 256. To chufe a cock 
or hen turkey or turkey poults, 
321. A turkey, &c. in jelly, 
333* A turkey fluffed after the 
Hamburgh way, 370. Chickens 
and turkies the Dutch way, 371. 
Turnips, how to drefs, 16. How 
to make turnip foop, 131. How 
to make turnip wine, 294. 
Turtle, how to drefs a turtle the 
Weft India way, 331. To drefs 
a mock turtle, 340, 
Tansey, to make a tanfey two 
ways, 164. To make a water 
tanfey, 203. A bean tanfey, ib. 
Tarts, how to make different 
forts of tarts, 144. To make 
pafte for tarts two ways, ibid. 
Teal, how to roaft, 14. 
Tench, how to fry, 168. To 
chufe tench, 324. 
Thornback foop, how to make, 
150. To fricafey thornback 
white, 182. To do it brown, ib. 
To chufe thornback, 324. 
Thrush, howto chufe, 322. 
Thrush, how to make a liquor for 
a child that has the thrufh, 240. 
To ast, to make fried toafts, 166. 
Tongue,how toboil, 8, To roaft, 
11. To drefs a tongue and ud- 
der forced, 42. To fricafey 
neats tongues, ibid. To force 
a neats tongue, 43. To few 
neats tongues whole, ibid. To 
pot a cold tongue, To 
pot tongues, ibid, A fine way 
to pot a tongue, 253. To pic- 
tongues, 339. 
Tort, how to make a tort, 142. 
To make tort de moy, 143. To 
snake a buttered tort, 289. 
V, U. 
Varnish, yellow how to make, 
363. A pretty varnifh to colour 
little balkets, bowls,or any board 
where nothing hot is fet on, ib. 
Udder, how to roaft, u. 
Veal, how to roaft, 2, 13. To 
draw veal gravy, 18. To drefs 
a fillet of veal with collops, 21. 
To fricafey veal, 23. To ragoo INDEX. 
a neck of veal, 28. To ragoo a 
bread: of veal, 29. To drefs a 
bread of veal in hodge-podge, 
ibid. To collar a bread of veal, 
30. To dew a knuckle of veal, 
33. To drefs veal olives, 37. 
To drefs a dxoulder of veal with 
a ragoo of turnips, 49. To drefs 
veal a la Bourgeoife, 53, A difi- 
guifed leg of veal and bacon,ib. 
To make a pillaw of veal, ibid. 
To drefs bombarded veal, 34. 
To make veal rolls, ibid. To 
make olives of veal the French 
way, 5;. To make a favoury 
dilh of veal, ib. To make veal 
blanquets, 56. A Ihoulder cf 
veal a la Remontoife, ib. To 
drefs fweetbreads of veal a la 
Dauphine, 57. How to mince 
veal, 114. To fry cold veal, ib. 
To tofs up cold veal white, ib. 
To make a florendine of veal, 
115. To make veal gravy, 122. 
To make a very fine fweet veal 
pye, 134. Two other ways to 
make a veal pye,i'o. 13 3. To boil 
a fcrag of veal, 233. To mince 
veal for fick or weak people, 
235. To collar a bread of veal, 
254. How to make veal hams, 
257. To chufe veal, 318. 
Venison, how to roaft, io. Drf- 
ding, 216. To make a vermi- 
cella pudding with marrow, 132- 
Vine-leave fritters, how to 
make, 158. 
Vinegar, how to make, 312. 
Uxbridge cakes, how made, 353. 
Wafers,how to makefmit wafers 
of codlings, plumbs, &c. 347. 
To make white wafers, ibid. 
To make brown wafers, ibid. 
To make goofeberry wafers, 
349. Orange wafers, 351. 
Fruit wafers, 353. 
Walnuts, how to pickle green, 
260, 312. How to pickle them 
white, ibid; To pickle them 
black, 261. How to pre fierye 
white walnuts, 306. To pre- 
ferve walnuts green, ibid. How 
to keep walnuts all the year, 
3u. , How to make walnyt 
w. 
water, 313. 
W a ter, how to make water frit- 
ters, 158. To make water- 
fokey, 173, To make a water 
tanfey, 203. To make chicken 
water, 236. To make water 
gruel, 238. Buttered water, 
ib. Seed water, ibid Barley 
water, 239. Walnut water,3l3, 
Treacle water,3l4. Blackcherry 
water,ibid. Hyderical water, 
Red-rofe water, 315. Surfeit 
water, ibid. Milk water, 316, 
373.. The dag s heart water, 
272. Angelica water, 373, 
Cordial poppy water, 374. 
Weaver fiih, how to broil, ijz. 
Welsh rabbits, how to make, 1 go. 
Westminster fool,how to make. 
ferent forts of fauce for venifon, 
ibid. How to keep venifon 
fweet, and make it frefii when 
it dinks, ib. To make a 
pi etty dilh of a bread of venifon, 
64. To boil a haunch or neck 
of venifon, 65. To halh veni- 
fon, 115. To make a venifon 
pady, 147. To make fea veni- 
fon, 247. To pot venifon, 252. 
To chufe venifon, 319, 320. 
The feafon for venifon, 3 20. 
Yermicella, how to make, 308. 
How to make a vermicella pud- 
*53- 
Westphalia. See Hams. 
Whipt cream, how to make, 284. 
To make whipt fyllabubs, ibicL 
WHiTEPOT,ho\vtoinakc,is2. To INDEX, 
make a rice white-pot, ibid. 
To make white fritters, 157, 
A white pear plumb pudding, 
210. White marmalade, 301. 
White ears, how tochufe, 312. 
Whitings, how to boil, 171. 
How to chufe, 324. 
Wigeons, how to road, 14. To 
boil, 96. 
Wigs, how to make very good, 
277, To make light wigs, ib. 
Another way to make good 
wigs, 355- , , 
Wild-fowl, how to broil, 172. 
Wine, how to make raifin wine, 
291, 350. To make elder wine, 
ibid. To make orange wine, 
ibid. Orange wine with raifms, 
ibid. Elder flower wine, 292, 
Goofeberry wine, ibid. Currans 
wine, ibid. Cherry wine, 293* 
Birch wine, ibid. Quince wine, 
ibid. Cowflip wine, 294. Tur- 
nip wine, ibid. Rafpberry wine, 
ibid. Blackberry wine, 350. 
Woodcocks, how toroaft, 6, 14, 
94. Woodcocks in a furtout,93. 
To boil woodcocks, ibid. To 
chufe woodcocks, 322. 
Y. 
Yeast dumplings, how to make, 
221. To preferve yeaft for 
feveral months, 299, 
Yellow varnish, to make, 
Yorkshire pudding,how to make 
131. To make a Yorkfhire 
Chriftnlas pye, 139. York{hire3 
why famous for hams, 258. 
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