THE EXPERIENCED 
Englifh Houfekeeper, 
FOR THE USE AND EASE OF 
Ladies, Houfekeepers, Cooks, &c. 
Written purely from PRACTICE ; 
DEDICATED TO THE 
Hon. Lady ELIZABETH 
Whom the Author lately feryed as Houfekeeper. 
ConUjiing of feveral Hundred Original Receipts, moft of which 
never appeared in print. 
PART I. Lemon Pickle, Browning 
for all Sorts of made Difhes, 
Soups, Fifh, plain Meat, Game, 
made Dilhes, both hot a,nd cold. 
Pies, Paddings, &c. 
PART JL All Kinds of Confec- 
tionary, particularly the Gold 
and Silver Web for covering of 
Sweetmeats, and a DTert of 
Spun Sugar; with Directions to 
fet out a Table in the moll ele- 
gant Manner, and in the mo- 
dern Tatte, Floating Ittands, 
Fitti Ponds, Tranfparent Pad- 
dings, Trifles, Whips, &c. 
PART 111, Pickling, Potting, and 
Collaring; Wines, Vinegars, 
Catchups, Diftilling; with two 
moft valuable Receipts, one for 
refining Malt Liquors, the other 
for curing Acid Wines; and a 
correct Lift of every Thing in 
Seafcn for every Month in the 
Year. 
ELIZABETH RAFFALD. 
A NEW EDITION. 
In which are inferted fome celebrated Receipts by other modern Authors, 
LONDON: 
Printed for A, Millar, W. Law, and R. Cater, 
M,DCC,XCV, TO THE HONOURABLE 
LADY ELIZABETH WARBURTON. 
PERMIT me, honoured Madam, to 
lay before you a work, for which 
I am ambitious of obtaining your Lady- 
fhip’s approbation, as much as to oblige 
a great number of my friends, who are 
wTell acquainted with the practice I have 
had in the Art of Cookery ever flnce I 
left your Ladyfhip’s family, and have 
often folicited me to publifh for the in- 
ftrudion of their houfekeepers. 
As I flatter myfelf lyhad the happinefs 
of giving fatisfadion, during my fervice. 
Madam, in your family, it would be a 
ftil] greater encouragement, fliould my 
endeavours for the fervice of the fex be 
honoured with the favourable opinion of 
fo good a judge of propriety of elegance 
as your Ladyfhip. 
I am not vain enough to propoie 
adding any thing to the Experienced- DEDICATION. 
Houfekeeper, but hope thefe receipts 
(written purely from pradice) may be of 
ufe to young perfons who are willing to 
improve themfelves. 
I rely on your Ladyfhip’s candour, 
and whatever Ladies favour this Book 
with reading it, to excufe the plainnefs 
of the ftyle; as, in compliance with the 
defire of my friends, I have fhidied to 
exprefs myfelf fo as to be underftood by 
the meaneft capacity, and think myfelf 
happy in being allowed the honour of 
fubfcribing, 
Your Ladyfhip’s 
Moft dutiful, 
Moft obedient, 
And moft humble Servant, 
£li/x>al}etk dlaffdd. Preface to the Firfl Edition. 
\\THEN I reflect upon the number of books 
* * already in print upon this fubjed, and 
with what contempt they are read, I cannot but 
be apprehenfive that this may meet the fame fate 
with fome, who will cenfure before they either 
fee it or try its value. 
Therefore the only favour I have to beg of the 
public is, not to cenfure my work before they 
have made trial of fome one receipt, which I am 
perfuaded, if carefully followed, will anfwer their 
expectations; as lean faithfully aflure my friends, 
that they are truly written from my own experi- 
ence, and not borrowed from any other author, 
nor glolfed over with hard names, or words of 
high ftyle, butwritten in myown plain language, 
and every fheet carefully perufed as it came from 
the prefs, having an opportunity of having it 
printed by a neighbour, whom I can rely oa 
doing it the ftrideft juftice, without the lead: 
alteration. 
The whole work being now completed to my 
wifhes, I think it my duty to render my mod 
fincere and grateful thanks to my mod noble 
and worthy friends, who have already fhewn 
their good opinion of my endeavours to ferve 
my fex, by raifmg me fo large a fubfeription, 
which far exceeds my expectations. 1 have 
not only been honoured by having above eight 
hundred of their names inferted in my fubferip- 
tion, but alfo have had all their intered in this 
laborious undertaking, which I have at lad ar- 
rived to the happinefs of completing, though the expence of my health, by being too fludi- 
ous, and giving too clofe application. 
The only anxious with I have left is, that my 
worthy friend* may find it ufeful in their fami- 
lies, and be an inftrudor to the young and ig- 
norant, as it has been my chiefeft care to write 
in as plain a flyle as poflible, fo as to be under- 
ftood by the weakeft capacity. 
I am not afraid of being called extravagant, if 
my reader does not think that I have erred on 
the frugal hand. 
I have made it ray ftudy to pleafe both the 
eye and the palate, without ufing pernicious 
things for the fake of beauty. 
And though I have given fome of my dilhcs 
French names, as they are only known by thofe 
names, yet they will not be found very expen- 
five, nor added compofitions but as plain as the 
nature of the difh will admit of. 
The receipts for the confedionary arc fuch as 
I daily fee in my own fhop, which any lady 
may examine at pleafure, as I hill continue ray 
belt endeavours to give fatisfadion to all who 
are pleafed to favour me with their cuftotn. 
It may be necefiary to inform my readers that 
I have fpent fifteen years in great and worthy 
families, in the capacity of a Houfekeeper, and 
had an opportunity of travelling with them ; 
but finding the common fervants, generally fo 
ignorant in drefling meat, and a good cook fo 
hard to be met with, put me upon ftudying the 
art of Cookery more than perhaps I other wife 
fhould have done ; always endeavouring to join 
oeconomy with neatnefs and elegance: being VII 
fenfible what valuable qualifications thefe are in 
a houfekeeper or cook; for of what ufe is their 
Ikill, if they put their mafter or lady to an im- 
moderate expence in drefling a dinner for a 
fmall company, when at the fame time a pru- 
dent manager would have drefled twice the 
number of diflies for a much greater company, 
at half the coft. 
I have given no directions of cullis, as I have 
found by experience, that lemon-pickle and 
browning anfwers both for beauty and tafte (at 
a trifling expence) better than cullis, which is 
extravagant; for had 1 known the ufe and value 
of thofe two receipts when I firft took upon me 
the part and duty of a houfekeeper, it would 
have faved me a great deal of trouble in making 
gravy, and thofe I ferved a deal of expence. 
The number of receipts in this book are not fo 
numerous as in fome others, but they are what 
will be found ufeful and fufficient for any gen- 
tleman’s family—neither have I meddled with 
phyfical receipts, leaving them to the phyfician’s 
Superior judgment, whofe proper province they 
are. ' Defctiption of the PLATE, 
THE Plate is the defign of three ftove-fires for the kitchen, that 
will burn coals or embers inllead of charcoal, (which 1 always 
»bund expenfive, as well as pernicious to the cooks) and will carry 
©if the fmoke of the coals and fteam, and fmell of the pots and ftew- 
f ans ; the coals are burnt in caft-iron pots, flat at the bottom, with 
bars, 
AA, Fronts of the ftove. 
88, Top of the ftove, which is covered all over with caft-iron. 
CC, Stove-pots in which the fire is made. 
D, The form of the pot, with two vents caft in them, fix inches 
deep at the top, and three wide, as expreffed at HH in the pot, and 
to let the fmoke through at H’s in the flues. 
EE, Carried from the fire through the back-wall to the kitchen- 
chimney, as expreffed in the lower plan. 
FF, Back wall. 
G, The chimney breaft, betwixt which and the back wall the fteani 
fifes and goes off into the kitchen-chimney by a vent made into it, 
HH, Vents in the pot. 
11. Draughts for the fires, and to receive the aflies. 
The fcale will give the dimenfions. 4 Safe of S Feet li Cc d Y /s> s / ■ 
i C Co// U€ THE EXPERIENCED 
Englifh Houfekeeper. 
CHAP. I. 
Obfervatigns on Soups. 
WHEN you make any kind of foups, 
particularly portable, vermicelli, or 
brown-gravy foup, or any other that 
has foots or herbs in? always obferve to lay 
your meat in the bottom of your pan, with a 
good lump of butter; cut the herbs and roots’ 
fmall, lay them over your meat, cover it clofe, 
fet it over a very flow fire,-it will draw all' 
the virtue out of the roots or"herbs, and turn 
it to a good gravy, and give the foup a very- 
different flavour,'from putting water in at the 
firft: when your gravy is almofl dried up, fill 
your pan with water, when it begins to boil 
take off the fat, and follow the directions of 
your receipt for what fort of foup you are ma- 
king : when you make old peas-foup take foft 
water; for green peas hard is the bell, it keeps 
the peas a better colour: when you make any 
white foup don’t put in cream till you take it off 
the fire; always difh up your foups the lad 2 
THE EXPERIENCED 
tiling; if it be a gravy foup it will fkin over if 
you let it ftand ; if it be a peas foup it often fet- 
tles, and the top looks thin. 
To make Portable Soup for Travellers: 
TAKE three large legs of veal and one of 
beef, the lean part of half a ham, cut them in 
pieces, put a quarter of a pound of butter at the 
bottom of a large cauldron, then lay in the meat 
and bones, with four ounces of anchovies, two 
ounces of mace, cut off the green leaves of five or 
fix heads of celery,wafh the headsquiteclean, cut 
them final), put them in with three large carrots 
cut thin, cover the cauldron clofe, and fet it over 
a moderate fire ; when you find the gravy begins 
to draw, keep taking it up till you have got it 
all out, then put water in to cover the meat, fet 
it on the fire again, and let it boil flowly for 
four hours, then ftrain it through a hair-fieve 
into a clean and let it boil three parts away,, 
then ftrain the gravy that you drew from the 
meat into the pan, let it boil gently, (and keep" 
feumming the fat off very clean as it rifes) till it 
looks like'thick glue; you muft take great care 
when it is near enough that it do not burn; put 
in Chyan pepper to your tafte, then pour it on 
fiat earthen difhes, a quarter of an inch thick, 
and let it ftand till the next day, and cut it out 
with round tins a little larger than a crown- 
piece ; lay the cakes on dilhes, and fet them in 
the fun to dry; this foup will anfwer beft to be 
made in frofty weather; when the cakes are dry, 
put them in a tin-box, with writing-paper be- twixt every cake, and keep them in a dry place. 
This is a very ufeful foup to be kept in gentle- 
men s families, for, by pouring a pint of boil- 
ing water on one cake, and a little fait, it will 
make a good bafcn of broth. A lijttle boiling 
water poured on it, will make gravy for a tur- 
key or a fowl; the longer it is kept the better. 
■ N. B. Be careful to keep turning the cakes 
as they dry. 
ENGLISH HOUSEKEEPER. 
To make a Transparent Soup. 
TAKE a leg of veal, and cut off the meat 
as thin as you can ; when you have cut off all 
the meat clean from the bone, break the bone 
in fmall pieces, put the meat in a large jug, and 
the bones at top, with a bunch of Tweet herbs, 
a quarter of an ounce of mace, half a pound 
of Jordan almonds, blanched, and beat fine, 
pour on it four quarts of boiling water, let it 
Hand all night by the fire covered dole, the 
next day put it into a well-tinned faucepan, and 
let it boil flowly till it is reduced to two quarts ; 
be fure take the fcum and fat off as it rifes, 
all the time it is boiling; drain it into a punch- 
bowl, let it fettle for two hours, pour it into 
a clean faucepan, clear from the Pediments, if 
any at the bottom; have ready three ounces of 
rice boiled in water; if you like vermicelli bet- 
ter, boil two ounces; when enough, put it in, 
and ferve it up. 
To make a Hare Soup. 
CUT a large old hare in imall pieces, and 
put it in a mug, with three blades of mace, a  THE EXPERIENCED 
4 
little fait, two large onions, one red herring, 
fix morels, half a pint of red wine, three 
quarts of water, bake it in a quick oven three 
hours, then ftrain it into a tofling-pan, have 
ready boiled three ounces of French barley, or 
fago, in water; fcald the liver of the hare in 
boiling water two minutes; rub it through a 
hair-fieve, with the back of a wooden fpoon, put 
it into the foup with the barley or fago, and a 
quarter of a pound of butter, fet it over the fire, 
keep ftirring it, but do not let it boil: if you 
do not like liver, put in crifped bread fteepedin 
red wine. This is a rich foup, and proper for 
a large entertainment; and where two foups are 
required, almond or onion foup for the top, and 
the hare foup for the bottom. 
!To make a rich Vermicelli Soup. 
INTO a large tofling-pan put four ounces 
of butter, cut a knuckle of veal and a fcrag 
of mutton Into fmall pieces, about the fize of 
walnuts j dice in the meat of a fhank of ham, 
with three or four blades of mace, two or 
three carrots, two parfnips, two large onions, 
with a clove ftuck in at each end, cut in four 
or five heads of celery wafhed clean, a bunch 
of fweet herbs, eight or ten morels, and an an- 
chovy,, cover the pan clofe up, and fet it over a 
How fire, without any water, till the gravy is 
drawn out of the meat, then pour the gravy out 
into a pot or bafon, let the meat brown in the 
fame pan, and take care it does not burn, then 
pour in four quarts of water, let it boil gently 
till it is wafted to three pints, then ftrain it, and put tlie other gravy to it, fet it on the fire, add 
to it two ounces of vermicelli, cut the niceft 
part of a head of celery, Chyan pepper and fait 
to your tafte, and let it boil for four minutes; 
if not a good colour, put in a little browning, 
lay a final! French roll in the foup-difh, pour in 
-the foup upon it, and lay fome of the, vermicelli 
over it. 
ENGLISH HOUSEKEEPER. 
5 
To make an Ox-Cheek Soup. 
FIRST break the bones of an ox cheek, and 
wafh it in many waters, then lay it in warm 
water, throw in a little fait to fetch out the 
Hime, wafh it out very well, then take a large 
dewpan, put two ounces of butter at the bottom, 
of the pan, and lay the flefb-fitle of the cheek 
down, add to it half a pound of fhank of ham 
cut in dices, and four heeds of celery, pull off 
the leaves, wafh the heads dean, and cut them 
in with three large onions, two carrots and one 
parfnip diced, a few beets cut final!, and three 
blades of mace, fet it over a moderate fire a 
quarter of an hour; this draws the virtue from 
the roots, which gives a pleafant dxength to the 
gravy. 
I have made a good gravy by this method 
with roots and butter, only adding a little 
browning, to give it a pretty colour: when the 
head has fimmered a quarter of an hour, put to it. 
fix quarts of water, and let it dew till it is re- 
duced to two quarts ; if you would have it eat 
like foup, drain and take out the meat and 
other ingredients, and put in the white part of a 
head of celery cut in fmall pieces, wTith a little 6 
THE EXPERIENCED 
browning, to make it a fine colour, take two 
ounces of vermicelli, give it a fcald in the foup 
and put the top of a French roll in the middle of 
a tureen, and ferve it up. 
If you would have it eat like flew, take up 
the face as whole as poffible, and have ready 
cut in fquare pieces a boiled turnip and carrot, 
a Dice of bread toafted, and cut in fmall dices, 
pm in a little Chyan pepper, and ftrain the foup 
through a hair-fieve upon the meat, carrot, 
turnip, and bread, to ferve it up. 
Jo make Almond Soup. 
TAKE a neck of veal and the fcrag-end 
of a neck of mutton, chop them in fmall pieces, 
put them in a large toffing-pan, cut in a turnip, 
with a blade or two of mace, and five quarts of 
■water, fet it over the fire, and let it boil gently 
till it is reduced to two quarts, ftrain it through 
a hair-fieve into a clear pot, then put in fix 
ounces of almonds blanched and beat fine, half 
a pint of thick cream, and Chyan pepper to 
your tafte, have ready three fmall French rolls, 
made for that purpofe, the fize of a fmall tea- 
cup ; if they are larger they will not look well, 
and drink up too much of the foup ; blanch a 
few Jordan almonds, and cut them length-ways, 
flick them round the edge of the rolls, flant- 
ways, then ftick them all over the top of the 
rolls, and put them in the tureen ; when difhed 
up, poor the foup upon the rolls: thefe rolls 
look like a hedgehog : fome French cooks give 
this foup the naroe of Hedgehog Soup. ■ENGLISH HOUSEKEEPER, 
7 
To make Soup a-la-Reine. 
TAKE a knuckle of veal and three or four 
pounds of lean beef, put it in fix quarts of water, 
with a little fait, when it boils fcum it well; 
then put in fix large onions, two large carrots, a 
head or two of celery, a parfnip, one leek, and 
a little thyme, boil them all together till the meat 
is boiled quite down, then flrain it thro’ a hair- 
fieve, and let it Hand about half an hour, thert 
fcum it well, and clear it off gently from the fet- 
tlings into a clear pan ; boil half a pint of cream, 
and pour it on the crumbs of a halfpenny loaf, 
and let it foak well; take half a pound of al- 
monds, blanch and beat them as fine as poffible, 
putting in now and then a little cream, to pre- 
vent them from oiling; then take the yolks of 
fix hard eggs, and the roll that is foaked in the 
cream, and beat them all together quite fine; 
then make your broth hot, ancj pour it to your 
almonds, flrain it through a fine hair-fieve, rub- 
bing it with a fpoon till all the goodnefs is gone 
through into a flewpan, and add more cream to 
make it white ; fet it over the fire, keep flirring 
it till it boils, fcum off the froth till it rifes, 
foak the tops of two French rolls in melted but- 
ter in a flewpan till they are crifp, but not 
brown, then take them out of the butter, and 
lay them on a plate before the fire; and a 
quarter of an hour before you fend it to the 
table, take a little of the foup hot, and put it 
to the roll in the bottom of the tureen, put 
your foup on the fire, keep flirring in till ready 
to boil, then pour it into your tureen, and ferve it up hot; be fure you take all the fat off the 
broth before you put it to the almonds, or it will 
fpoil it; and take care it does not curdle. 
8 
THE EXPERIENCED 
To make Onion Soup. 
BOIL eight or ten large Spanifli onions in 
milk and water, change it three times, when 
they are quite foft, rub them through a hair- 
fieve, cut an old cock in pieces, and boil it, for 
gravy, with one blade of mace, ftrain it, and 
pour it upon the pulp of the onions, boil it 
gently with the crumb of an old penny loaf, 
grated into half a pint of cream; add Chyart 
pepper and fait to your tafte ; a few heads of 
afparagus or hewed fpinage, both make it eat 
well and look very pretty : grate a cruft of 
brown bread round the edge of the difh. 
To make White Onion Soup. 
TAKE thirty large onions, boil them in five 
quarts of water, with a knuckle of veal, a blade 
or two of mace, and a little whole pepper; when 
your onions are quite foft take them up, and 
rub them through a hair-fleye, and work half a 
pound of butter with flour in them; when the 
meat is boiled fo as to leave the bone, ftrain the 
liquor to the onions, and boil it gently for half 
an hour, ferve it up with a coffee-cup full of 
cream, and a little fait; be fure you ftir it when 
you put in the flour and butter, for fear of its 
burning. ENGLISH HOUSEKEEPER. 
9 
To make. Brown Onion Soup. 
SKIN and cut round-ways in dices fix large 
Span 1 ill onions, fry them in butter till they are 
a nice brown, and very tender, then take them 
out, and lay them on a hair-fieve to drain out the 
butter; when drained, put them in a pot, with 
five quarts of boiling water, boil them one hour 
and flir them often; then add pepper and fait to 
your tafle, rub the crumbs of a penny loaf 
through a cullender, put it to the foup, flir it 
yvdl, to keep it from being in lumps, and boil it 
two hours more; ten minutes before you fend it 
up beat the yolks of two eggs, with two fpoon- 
fuls of vinegar, and a little of the foup, pour it 
in by degrees, and keep dining it all the time 
one way* put in a few cloves if you choofe it.— 
N. B. It is a fine foup, and will keep three or 
four days. “ 
To make Green-Peas Soup. 
SHELL a peck of peas, and boil them in 
fpring water till they are foft, then work them 
through a hair-fieve, take the water that your 
peas were boiled in, and put in a knuckle of 
veal, three flices of ham, and cut two carrots, 
a turnip, and a few beet leaves Aired fmall, 
add a little more water to the meat, fet it over 
the lire, and let it boil one hour and a half; 
then ftrain the gravy into a bowl, and mix it 
with the pulp, and put in a little juice of fpin- 
age, which muftbe beat and fqueezed through 
a doth, put in as much as will make it look a  THE EXPERIENCED 
-pretty colour, then give it a gentle boil, which 
will take off the tafte of the fpinage, ilice in 
the whiteft part of a head of celery, put in a 
lump of fugar the frze of a walnut, take a flice 
of bread, and cut it in.little fquare pieces, cut 
a little bacon the fame way, fry them a light 
brown in frelh butter, cut a large cabbage-lettuce 
in fliccs, fry it after the other, put it in the tu- 
reen with the fried bread and bacon ; have 
ready boiled, as for eating, a pint of young peas, 
and put them in the foup, with a little chop- 
ped mint if you like it, and pour it into your 
tureen. 
To make a Common Peas Soup. 
To one quart of fplit peas put four quarts of 
soft water, a little lean bacon, or roafl-beef 
hones, wafh one head of celery, cut it and put 
it in with a turnip, boil it till reduced to two 
quarts, then work it through a cullender, with 
a wooden-fpoon, mix a little flour and water, 
and boil k well in the foup, and flice in another 
head of celery, Chyan pepper and fait to your 
take; cut a flice of bread in final! dice, fry 
them a light brown, and put them inyour difb, 
-then pour the foup upon it. 
To make a Peas Soup for Lent. 
PUT three pints of blue boiling peas into 
five quarts of foft cold water, three anchovies, 
three red herrings, and two large onions, flick 
in a clove at each end, a carrot and a parfnip 
Diced in, with a bunch of fweet herbs: boil ENGLISH HOUSEKEEPER. 
them all together till the foup is thick, ftrain it 
through a cullender, then flice in the white part 
of a head of celery, a good Iqmp of butter, a 
little pepper and fait, a flice of bread toafted and 
buttered well, and cut in little diamonds, put 
it into the difh, and pour the foup upon it 5 
and a little dried mint, if you choofe it. 
Gravy Soup thickened with Yellow Peas. 
PUT a fhin of beef to fix quarts of water, 
with a pint of peas and fix onions, fet them, 
over the fire, and let them boil gently till all the 
juice be out of the meat, then ftrain it through 
a fieve, add to the ftrained liquor one quart of 
ftrong gravy to make it brown, put in pepper 
and fait to your tafte, then put in a little celery 
and beet leaves, and boil it till they are tender. 
'To make a White Peas Soup. 
TO four or five pounds of lean beef and fix 
quarts of water put in a little fait, when it boils 
feum it, and put in two carrots, three whole 
onions, a little thyme, and two heads of celery, 
with three quarts of old green peas, boil them till 
the meat is quite tender, then ftrain it through 
a hair-fieve, and rub the pulp of the peas 
through the fieve, fplit the blanched part of 
three cos lettuces into four quarters, and cut 
them about one inch long, with a little mint 
cut fmall3 then put half a pound of butter in a 
ftewpan that will hold your foup, and put the 
lettuce and mint into the butter,with a leek fliced 
very thin, and a pint of green peas 3 flew them  THE EXPERIENCED 
a quarter of an hour, and keep fhaking them, 
often about, then put in a little of the foup, and 
Hew them a quarter of an hour longer ; then put 
in your foup, and as much thick cream as will 
make it white, keep birring it till it boils, fry a 
Trench roll in butter a little crifp, put it in the 
bottom of the tureen, and pour your foup over it. 
To make Green Peas Soup without Meat. 
IN fhelling your peas feparate the old ones 
from the young, and boil the old ones foft enough 
to Train through a cullender, then put the liquor 
and what you Trained through to the young 
peas, which mull; be whole ; add fome whole 
pepper, mint, a large onion Hired fmall, put 
them in a large faucepan, with near a pound of 
butter ; as they boil up fliake in fome flour, 
then put in a French roll, fried in butter, to the 
foup ; you muft feafon it to your tafte with fait 
and herbs; when you have done fo, add the 
young peas to it, which muft be half boiled 
iirft ; you may leave out the flour if you do not 
like it, and inftead of it put in a little fpinage 
and cabbage-lettuce, cut fmall, which muft be 
hr ft fried in butter, and well mixed with the 
broth. 
To make an excellent White Soup. 
TO fix quarts of water put in a knuckle of 
veal, a large fowl, and a pound of lean bacon, 
and half a pound of rice, with two anchovies, 
k few pcppcr-corns, two or three onions, a 
bundle of fwee£ herbs, three or four heads of Celery in dices, dew all together till your loup is 
as drong as you chooie it, then drain it through 
a hair-fieve into a clean earthen-pot, let it dand 
all night, then take off the fcum, and pour it 
clear off in a toffmg-pan, put in half a pound 
of Jordan almonds beat fine, boil it a little, and 
rim it through a lawn-fieve, then put in a pint 
of cream and the yolk of an egg.——Make it 
hot and fend it to the table. 
ENGLISH HOUSEKEEPER. 
13 
To make White Soup a fecond way. 
BOIL a knuckle of veal and a fowl, with a 
little mace, two onions, a little pepper and fait, 
to a ffrong jelly, then ftrain it,, and fcum off all 
the fat; have ready the yolks of fix eggs well 
beat, put them in, and keep dirring it or it will 
curdle, put it in your didi with boiled chickens 
and loaded bread cut in pieces; if you do not 
like the eggs, you may put in a large handful of 
vermicelli half an hour before you take it off the 
fire. 
To make Craw-Fish Soup. 
BOIL half a hundred of frefh craw-fifh, pick 
out all the meat, which you mud lave, take' a 
frefh lobfler, and pick out all the meat, which 
you muft likewife fave ; pound the flaells of th£ 
craw-fifh and lohfter fine in a marble mortar, 
and boil them in four quarts of water, with four 
pounds of mutton, a pint of green fplit peas 
nicely picked and wafhed, a large turnip, car- 
rot, onion, mace, doves, anchovy, a little 
thyme, pepper, and fait. Stew them on a flow  THE EXPERIENCED 
fire till all the goodnefs is out of the mutton and 
fhells, then ftrain it through a fieve, and put in 
the tails of your craw-fifh and the lobfter meat, 
but in very fmall pieces, with the red coral of 
the lobfter, if it has any; boil it half an hour, 
and juft before you ferve it up add a little but- 
ter melted thick and finooth, ftir it round feveral 
times when you put it in, fend it up very hot, 
but do not put too much fpice in it. • ‘ 
AT. B, Pick out all the bags and the -woolly 
part of your craw-fifh before you pound them. 
To make Patridge Soup. 
TAKE off the fkins of two old patridges, 
cut them into fmall pieces, with three dices of 
ham, two or three onions dices, and fome ce- 
lery ; fry them in butter till they are as brown 
as they can be made without burning, then put 
them into three quarts of water, with a few pep- 
per-corns, boil it dowly till a little more than a 
pint is confumed, then ftrain it, put in fome 
ftewed celery and fried bread. 
CHAP. 11. 
Obfervatmis on Dressing Fisu. 
inrTHEN you fry any kind of fifh, wafh 
* * them clean, dry them well with a cloth, 
and dull them with flour, or rub them with egg 
and bread “crumbs j be fure your dripping. ENGLISH HOUSEKEEPER. 
hogVlard or beef fuet, is boiling before you pur 
in your filh, they will fry hard and clear, butter 
is apt to burn them black, and make tnem foft ; 
"when you have fried your fifh, always lay them 
in a difh or hair-fieve to drain, before you difh 
them up. Boiled filh Ihould always be wralhed, 
and rubbed carefully with a little vinegar, be- 
fore they are put into the water; boil all kinds 
of filh very flowly, and when they will leave 
the bone they are enough ; when you take them 
up, fet your filh-plate over a pan of hot water 
to drain, and cover it with a cloth or dole 
cover, to prevent it from turning their colour ; 
let your filh-plate in the infide of your dilli, 
and fend it up, and when- you fry parfley be 
fure you pick it nicely, wafh it well, then dip 
it in cold water, and throw it into a pan of 
boiling fat, take it out immediately, it will be 
very crifp, and a fine green. 
To drefs a Turtle o/*a hundred weight. 
CUT off the head, take care of the blood, 
and take off all the fins, lay them in fait and 
water, cut off the bottom fhell, then cut off 
the meat that grows to it (which is the calliper. 
or fowl) take out'the hearts, livers, and lights, 
and put them by themfelves, take out the bones 
and the flelh out of the back fheil (which is the 
callipajh) cut the flefhy part 'into pieces, about 
two inches fquare, but leave the fat part, which 
looks like green (it is called the monjieurj rub it 
firft with fait, and wafh it in feveral waters to 
make it come clean, then put in the pieces that 
you took out, with three bottles of Madeira  THE EXPERIENCED 
wine and four quarts of ftrong veal gravy, a 
lemon cut in flices, a bundle of fweet herbs, a 
tea-fpoonful of Chyan, fix anchovies waffied and 
picked clean, a quarter of a pound of beaten 
mace, a tea-fpoonful of mufhroom powder, and 
half a pint of effence of ham, if you have it, 
lay over it a coarfe pafte, fet it in the oven for 
three hours; when it comes out take off the 
lid and fcum off the fat, and brown it with a 
falamander.—This is the bottom dtfh\ 
Then blanch the fins, cut them off at the 
iirft joint, fry the firft pinions a fine brown, and 
put them into a toffing-pan, with twro quarts of 
ftrong brown gravy, a glafs of red wine, and 
the blood of the turtle, a large fpoonful of le- 
mon pickle, the fame of browning, two fpoon- 
fuls of muftiroom catchup, Chyan and fait, an 
onion ftuck with cloves, and a bunch of fweet 
herbs; a little before it is enough put in an 
ounce of morels, the fame of truffles, flew 
them gently over a flow fire for two hours : 
when they are tender put them into another 
toffing-pan, thicken your gravy with flour and 
butter, and ftrain it upon them, give them a 
boil, and ferve them up.- This is a corner~ 
siilh. 
Then take the thick or large part of the fins, 
blanch them in warm water, and put them in a 
toffing-pan, with three quarts of ftrong veal 
gravy, a pint of Madeira wine, half a tea- 
ipoonful of Chyan, a little fait, half a lemon, 
a little beaten mace, a tea-fpoonful of muffi- 
room powder, and a bunch of fweet herbs; let 
them flew till quite tender, they will take two ENGLISH HOUSEKEEPER. 
17 
hours at lead, then take them up into another 
tofling-pan, drain your gravy, and make it 
pretty thick with flour and butter, then put in 
a few boiled force-meat balls, which mud be 
made of the veally part of your turtle, left out 
tor that purpofe; one pint of frefli mulhrooms, 
it you cannot get them, pickled ones will do, 
and eight artichoke bottoms boiled tender, and 
cut in quarters ; {hake them over the fire live or 
fix minutes, then put in half a pint of thick 
cream, with the yolks of fix eggs beaten ex- 
ceedingly well, fhake it over the fire again till it 
looks thick and white, but do not let it boil; 
difh up your fins with the balls, mudirooms, 
and artichoke-bottoms -over and round them.—- 
This is the tot>-di[h. 
Then take the chicken-part and cut it like 
Scotch-collops, fry them a light brown, then 
put in a quart of veal gravy, ftew them gently 
a little more than half an hour, and put to it 
the yolks of four eggs boiled hard, a few mo- 
rels, a fcore of oyders ; thicken your gravy ; it 
mud be neither white nor brown, but a pretty 
gravy colour ; fry fome oyfter patties, and lay 
round it.'———This is a corner-dlfh to anj'wer the 
fame jins. 
Then take the guts, (which is reckoned the 
bed part of the turtle) rip them open, ferape 
and wa(h them exceeding well, rub them well 
with fait, walk them through many waters, 
and cut them in pieces two inches long; then 
leald the maw or paunch, take off the {kin, 
ferape it well, cut it into pieces about half an 
Jaich broad, and two inches long: put fome oi  THE EXPERIENCED 
the fiDiy part of your turtle in it, fet it over a 
Dow charcoal Dre, with two quarts of veal 
gravy, a pint of Madeira wine, a little mufh- 
room catchup, a few Dialots, a little Chyan, 
half a lemon, and Dew them gently four hours, 
till your gravy is almoft confumed, then thicken 
it with Dour, mixed with a little veal gravy, put 
in half an ounce of morels, a few force-meat 
balls, made as for the fins ; diDi it up, and brown 
it with a falamander, or in the oven.—This is a 
corner-dijh. 
Then take the head, fkin it and cut it in two 
pieces, put it into a (lew-pot, with all the bones, 
hearts, and lights, to a gallon of water, or 
veal broth, three or four blades of mace, one 
fhalot, a Dice of beef beaten to pieces, and a 
bunch of fweet herbs; fet them in a very hot 
oven, and let it Hand an hour at leaD; when it 
comes out, Drain it into a tureen for the middle 
of the table. 
Then take the hearts and lights, chop them 
very line, put them into a Dew-pan, with a pint 
of good gravy, thicken it, and ferve it up ; lay 
the head in the middle, fry the liver, lay it 
round the head upon the lights, garnifh with 
whole Dices of lemon. This is the fourth 
corner- dfh. 
N. B. The firft courfe fhould be of turtle only, 
when it is drolled in this manner ; but when it is 
with other victuals, it Ihould be in three different 
dilhes; but this way I have often drelfed them, 
and have given great fatisfaction. Obferve to kill 
your turtle the night before you want it, or very 
early next morning, that you may have all your ENGLISH HOUSEKEEPER. 
19 
dKhes going on at a time. Gravy for a turtle 
a hundred weight will take two legs of veal and 
two fhanks of beef. 
To drefs a Turtle about thirty pounds weight. 
WHEN you kill the turtle, which muff be 
done the night before, cut oft' the head, and let 
it bleed two or three hours; then cut oft* the 
fins and the callipee from the callipafh; take care 
you do not burft the gall, throw all the inwards 
into cold water ; the guts and tripe keep by 
themfelves, and flit them open with a penknife, 
and walk them very clean in fcalding water, 
and fcrape oil all the inward fkin ; as you do 
them throw them into cold water, wafh them 
out of that, and put them into frefti water, and 
let them lie all night, fcalding the fins and edges 
of the callipafti and callipee ; cut the meat off 
the Ihoulders, and hack the bones, and fet them 
over the fire, with the fins, in about a quart of 
"Water ; put in a little mace, nutmeg, Chyan 
and fait ; let it flew about three hours, then 
•drain it, and put the fms by for ufe; the next 
morning take fome of the meat you cut off the 
Ihoulders, and chop it fmall, as for faufages, 
with about a pound of beef or veal fuet, fea- 
foned with mace, nutmeg, fweet-marjoram, 
parfley, Chyan, and fait to your tafte, and three 
°r four glalfes of Madeira wine, fo fluff it un- 
der the two flefhy parts of the meat, and if you 
have any left, lay it over, to prevent the meat 
from burning; then cut the remainder of the 
meat and the hns in pieces the fize of an egg, 20 
the experienced 
fcafon it pretty high with Chyan, fait, and a 
little nutmeg, and put it into the callipalh ; take 
care that it be fewed or fecured up at the end 
to keep in the gravy; then boil up the gravy, 
and add more wine if required, and thicken it 
a little with butter and flour, put fome of it to 
the turtle, and fet it in the oven, with a well- 
buttered paper over it, to keep it from burning, 
and when it is about half-baked fqueeze. in the 
juice of one or two lemons, and ftir it up. Cal- 
lipalh. or back will take half an hour more bak- 
ing than the callipee, which two hours will do ; 
the guts muff be cut in pieces two or three inches 
long, the tripe in lefs, and put into a mug of 
clear water, and fet in the oven with the calli- 
pafh, and when it is enough, and drained from 
the wTater, it is to be mixed with the other parts, 
and fent up very hot. 
To drefs a Cod’s Head and Shoulders. 
TAKE out the gills and the blood dean 
from the bone, wafli the head very clean, rub 
over it a little fait, and a glafs of alegar, then 
lay it on your fihi-plate : when your water 
boils, throw in a good handful of fait, with 
a glafs of alegar, then put in your filh, and 
let it boil gently half an hour, if it is a large 
one, three-quarters; take it up very carefully, 
and ftrip the ikin nicely oh, let it before a 
bride lire, dredge it all over with flour, and 
bade it well with butter; when the froth begins 
to rife, throw over it fome very fine white 
bread crumbs ; you mult keep bahing it all the THE EXPERIENCED 
time to make it froth well; when it is a fine 
white brown, difh it up, and garnifh it with a 
lemon cut in flices, fcraped horfe-radifh, bar- 
berries, a few fmail fiih fried and laid round it, 
or frefh oyfters ; cut the roe and liver in flices, 
and lay over it a little of the lobfter cut of the 
fauce in lumps, and then ferve it up. 
jTo make Sauce for the Cod’s Head. 
TAKE a lobfter, if it be alive ftick a fkewer 
in the vent of the tail to keep the water out, and 
throw a handful of fait in the water; when it 
boils put in the lobfter, and boil it half an hour ; 
it it has fpawn on pick them off, and pound them 
exceedingly fine in a marble mortar,and put them 
into half a pound of good melted butter, then 
take the meat out of your lobfter, pull it in bits 
and put it in your butter, with a meat-fpoonful 
of lemon-pickle, and the fame of walnut-catch- 
up, a flice of an end of lemon, one or two flices 
of horfe-radifh, as much beaten mace as will lie 
on a fix-pence, fait and Chyan to your tafte, boil 
them one minute, then take out the horfe-radifh 
and lemon, and ferve it up in your fauce-boat.— 
K B, If you can get no lobfter, you may make 
fhrimp, cockle, or mufcle fauce the fame way; 
if there can be no kind of fhell-fifh got, you 
then may add two anchovies cut fmail, a fpoon- 
*ul of walnut-liquor, a large onion ftuck with 
cloves, ftrain it, and put it in the fauce-boat. THE EXPERIENCED 
Second way to drefs a Cod’s Head. 
TAKE out the gills and blood clean from the 
hack-bone, wadi it well, and put it on your 
plate ; when your water boils put on two hand- 
fuls of fait and half a pint of alegar, it will 
make your fiih firmer, then put in the cod’s 
head ; if it is of a middle fize it will take an 
hour’s boiling ; then take it up, and ftrip off 
the {kin gently, dredge it well with flour, and 
lay lumps of butter on it; if it fuits you better 
you may fend it to the oven, and if it is not 
brown all over do it with a falamander; make 
your gravy fauce to it and ferve it up. 
To drefs young Codlings like Salt-Fish. 
TAKE young codlings, gut and dry them 
well with a cloth, fill their eyes full of fait, 
throw a little on the back-bone, and let them 
lie all night, then hang them up by the tail a 
day or two; as you have occaiion for them, 
boil them in fpring water, and drain them well, 
difli them up, and pour egg-fauce on them, and 
fend them to the table. 
To drefs a Salt Cod. 
STEEP your falt-fifh in water, all night, with 
a glafs of vinegar, it will fetch out the fait and 
make it eat like frefh fifli ; the next day boil it; 
when it is enough pull it in flakes into your 
dilh, then pour egg-fauce over it, or parihips 
boiled and beat fine with butter and cream 
lend it to the table on a water-plate, for it will 
foon grow cold. To make Egg-Sauce for a Salt Cod. 
boil your eggs hard, fird half chop the 
'whites, then put in the yolks, and chop them 
both together, but not very Email, put them into 
half a pound of good melted butter, and let it 
hoil up, then put it on the fifh. 
ENGLISH HOUSEKEEPER. 
23 
To drefs Cod Sounds. 
STEEP your founds as you do the fait cod, 
and boil them in a large quantity of milk and 
water ; when they are very tender and white 
take them up and drain the water out, then pour 
the egg-fauce boiling hot over them, and ferve 
them up. 
To drefs Cod Sounds like little Turkies. 
BOIL your founds as for eating, but not too 
much, take them up and let them ftand till they 
are quite cold, then take a force-meat of chop- 
ped oyders, crumbs of bread, a lump of butter, 
nutmeg, pepper, fait, and the yolks of two eggs, 
fill your founds with it, and fkewer them up in 
the fhape of a turkey, then lard them down each 
fide as you would do a turkey’s bread, dull; 
them well with flour, and put them in a tin- 
oven to road before the fire, and bade them well 
■with butter; when they are enough pour on 
them oyder-fauce ; three are fufiicient for a fide- 
difli; garnidi with barberries ; it is a pretty fide- 
difh for a large table for a dinner in Lent. 
To boil Salmon Crimp. 
SCALE your falmon, take out the blood, 
Vvalh it well, and lay it on a fifh-plate, put your THE EXPERIENCED 
water in a fidvpan with a little fait: when it 
boils put in your fifh for half a minute, then 
take it out for a minute or two ; when you have 
dbne it four times, boil it until it be enough ; 
when you take it out of the fifh-pan, fet it over 
the water to drain ; cover it well with a clean 
cloth dipped in hot water, fry fomc fmall fifh, 
or a few dices of falmon, and lay round it—gar- 
nHli with fcraped horfe-radidi and fennel. 
To maize Rolled' Salmon. 
TAKE a fide of falmon when fplit, and the 
bone taken out and fcaled, drew over the infide 
pepper, fait, nutmeg, and mace, a few chopped 
cyders, pardey, and crumbs of bread, roll it up 
tight, put it into a deep pot, and bake it in a 
quick oven, make the common dfh fauce and 
pour over it.—Garnifh with fennel, lemon, and 
horfe-radidi. 
To make Sauce for a Salmon. 
BOIL a bunch of fennel and parfley, chop 
them final!, and put it into lome good melted 
butter, and fend it to the table in a fauce-boat; 
another with gravy fauce. 
To make the gravy fauce : Put a little brown 
gravy into a faucepan, with one anchovy, a tea- 
fpoonful of lemon-pickle, a meat-fpoonful of 
liquor from your walnut-pickle, one or two 
fpoonfuls of the water that the fifh was boiled 
in, it gives it a pleafant flavour, a flick of horfe- 
radifh, a little browning and fait; boil them 
three or four minutes, thicken it with flour and 
a good lump of butter, and drain it through a hair-fie ve.— N. B. This is a good fauce for 
moft kinds of boiled fifh- 
ENGLISH HOUSEKEEPER. 
25 
~W ASH your turbot clean (if you let it lie in 
the water it will make it foft) and rub it over 
with alegar, it will make it firmer* then lay it 
on your fifh-plate, with the white fide up, lay a 
cloth over it, and pin it tight under your plate, 
which will keep it from breaking, boil it gently 
in hard water, with a good deal of fait and 
vinegar, and fcum it well, or it will difcolour the 
fkm ; when it is enough, take it up and drain it, 
take the cloth carefully off, and flip it on your 
difh, lay over it fried oyfters, or oyfter patties; 
fend in lobfter or gravy fauce in fauce-boats. 
Garnifh it with crifp parfley and pickles. * 
N, B. Do not put in your filh till your water 
boils. 
To boil a Turbot. 
To boil a Pike ‘with a pudding in the belly. 
TAKE out the gills and guts, wafh it well, 
then make a good force-meat of oyfters chopped 
fine, the crumbs of half a penny loaf, a few fweet 
herbs, and a little lemon-peel fhred line, nut- 
meg, pepper, and fait, to your tafte, a good lump 
of butter, the yolks of two eggs, mix them well 
together, and put them in the belly of your fifh, 
few it up, Ikewer it round, put hard water in 
your fiifi-pan, add to it a tea-cupful of vinegar, 
and a little fait: when it boils put in the lifli: 
if it be a middle-fize, it will take half an hour’s 
boiling; garnifla it with walnuts and pickled 
barberries; ferve it up with oyfter-faucc in a 26 
THE EXPERIENCED 
boat, and pour a little fauce on the pike. You 
may drefs a roafted pike the fame way. 
To flew Carp white. 
WHEN the carp are fcaled, gutted, and wafli- 
ed, put them into a flewpan, with two quarts of 
water, half a pint of white wine, a little mace, 
whole pepper, and fait, two onions, a bunch of 
fweet herbs, a flick of horfe-radifh, cover the 
pan clofe, let it (land an hour and a half over a 
flow ftove, then put a gill of white wine into a 
faucepan,with two anchovies chopped, an onion, 
a little lemon-peel, a quarter of a pound of but- 
ter rolled in flour, a little thick cream, and a 
large tea-cupful of the liquor the carp was Hew- 
ed in: boil them a few minutes, drain your 
carp, add to the fauce the yolks of tw'O eggs 
mixed with a little cream ; when it boils up 
fqueeze in the juice of half a lemon; difhup your 
carp; and pour your fauce hot upon it. 
To drefs Carp the befl way, and the Sauce. 
KILL your carp and fave the blood, fcale 
and clean them very well, have ready fome nice 
rich gravy, made of beef and mutton, feafoned 
with pepper, fait, mace, and onion ; ftrain it off, 
before you (lew your filh in it, boil your carp 
firft before you hew it in the gravy, be careful 
you do not boil it too much before you put 
in the carp ; then let it (lew on a flow fire about 
a quarter of an hour, thicken the fauce with a 
good lump of butter rolled in flour: garnifh 
your difh with fried oyfters, fried toaft cut ENGLISH HOUSEKEEPER. 
27 
three-corner ways, pieces of lemon, fcraped 
horfe-radifh, and the roe of the carp cut in 
pieces, fome fried and others boiled, fqueeze 
*ne juice of a lemon into the fauce juft before 
you fend it up ; take care to difh it up baud- 
homely and very hot. 
Another Carp Sauce. 
TAKE the liver of the carp clean from the 
guts, and three anchovies, with a little parfley, 
thyme, and one onion, chop all thefe fmall to- 
gether ; then take half a pint of Rhenifh wine* 
four fpoonfuls of elder vinegar, with the blood 
of the carp, put all thefe together to ftew gently, 
and put it to the carp, which muft firft be 
boiled in water, a little fait, and a pint of wine; 
take care not to do it too much after the carp is 
put in the fauce : garnifh with fried oyfters, fried 
toaft, fcraped horfe-radifh, and pieces of lemon, 
with the roe cut in pieces and fried: if you da 
not like elder vinegar, any other fort will do. 
To make White Fish Sauce. 
WASH two anchovies, put them into a fauce- 
pan, with one glafs of white wine, and two of 
water, half a nutmeg grated, and a little lemon- 
peel ; when it has boiled five or fix minutes, 
ftrain it through a fieve, add to it a fpoonful of 
wiute-wine vinegar, thicken it a little, then put 
in near a pound of butter rolled in Hour, boil it 
W<-11, and pour it hot upon your difh. THE EXPERIENCED 
To make a very nice Sauce for moji forts of Fish. 
TAKE a little gravy made of either veal or 
mutton, put to it a little of the water that drains 
from your fiih ; when it is boiled enough, put it 
in a faucepan, and put in a whole onion, one 
anchovy, a fpoonful of catchup, and a glafs of 
white wine, thicken it with a good lump of but- 
ter rolled in flour, and a fpoonful of cream; if 
you have oyfters, cockles, or fhrimps, put them 
in after you take it off the fire, (but it is very 
good without;) you may ufe red wine inftead 
of white by leaving out the cream. 
To make Lobster-Sauce. 
BOIL half a pint of water with a little mace 
and whole pepper, long enough to take out the 
ftrong tafte of the fpice, then ftrain it off, melt 
three quarters of a pound of butter fmooth in 
the water, cut your lobfter in very fmall pieces, 
flew it altogether tenderly with anchovy, and 
fend it up hot. 
To make Lobster-Sauce another way. 
BRUISE the body of a lobfter into thick 
melted butter, and cut the flefh into it in fmall 
pieces, ftew all together and give it a boil; feafon 
with a little pepper, fait, and a very fmall quan» 
tity of mace. ENGLISH HOUSEKEEPER. 
29 
To Jlew Carp or Tench. 
GUT and fcale your fifh, wrafh and dry them 
Tell with a clean cloth, dredge them well with 
'flour, fry them in dripping, or fweet rendered 
fuet, until they are a light brown, and then 
put them in a fhrwpan, with a quart of water, 
and one quart of red wine, a meat-fpoonful of 
lemon-pickle, another of browming, the fame of 
walnut or mum-catchup, a little mufhroom- 
powder, and Chyan to your tafte, a large onion 
ftuck with cloves, and a ftick of horfe-radifh: 
cover your pan clofe to keep in the fteam, let 
them (lew gently over a ftove-fire, till your gravy 
is reduced to'juft enough to cover your fifh in 
the difh ; then take the fifh out, and put them 
on the difh you intend for table, fet the gravy 
on the fire, and thicken it. with flour and a large 
lump of butter, boil it a little, and drain it over 
your fifh: garnifh them with pickled mufh- 
rooms and fcraped horfe-radifh, put a bunch of 
pickled barberries, or a fprig of myrtle in their 
mouths, and fend them to the table. 
It is a top-difh fqr a grand entertainment. 
To drefs a Sturgeon. 
TAKE what fize of piece of fturgeon you 
think proper, and wafh it clean, lay it all night 
in ialt and water, the next morning take it out, 
tub it well with alegar, and let it lie in it for two 
hours, then have ready a ftfh-kettle full of boil- 
ing water, with one ounce of bay fait, two large 
onions, and a few' fprigs of fweet-marjoram; 
boii your fturgeon till the bones will leave the 30 
THE EXPERIENCED 
fifh, then take it up, take the fkin off, and flour 
it well, fet it before the fire, bafte it with frefli 
butter, and let it ftand till it be a fine brown, 
then difh it up, and pour into the difh the fame 
fauce as for the white carp ; gamifh with crifp 
parfley and red pickles. 
This is a proper difh for the top or middle. 
To roaft large Eels or Lampreys with & pud- 
ding in the belly. 
SKIN your eels or lampreys, cut off the head, 
take the guts out, and fcrape the blood clean 
from the bone, then make a good force-meat of 
oyfters or fhrimps chopped final!, the crumbs of 
half a penny loaf, a little nutmeg or lemon- peel 
ihred fine, pepper, fait, and the yolks of two 
eggs ; put them in the belly of your fifh, few 
it up, turn it round your difh, put over it 
flour and butter, pour a little water on your difh, 
and bake it in a moderate oven ; when it comes 
out take the gravy from under it, and feum off 
the fat, then ftrain it through a hair-fieve; add to 
it a tea-fpoonful of lemon-pickle, two of brown- 
ing, a meat-fpoonfui of walnut-catchup, a glafs 
of white wine, one anchovy, and a dice of 
lemon, let it boil ten minutes, thicken it with 
butter and flour, fend it up in a fauce-boat, difh 
your fifh: garniili it with lemon and crifp 
parfley. 
This is a pretty difh for either corner or fide 
ipr a dinner. ENGLISH HOUSEKEEPER. 
To Jlew Lampreys. 
SKIN and gut your lampreys, feafon them 
with pepper, fait, cloves, nutmeg, and mace, 
not pounded too fine, and a little lemon-peel 
ft red fine; then cut fome thin flices of butter 
into the bottom of your faucepan, put in the 
fift, with half a pint of nice gravy, half the quan- 
tity of white wine and cyder, the fame of claret, 
with a fmall bundle of thyme, wTmter-favory, 
pot-marjoram, and an onion diced; flew them 
over a flow fire, and keep turning the lampreys 
till they are quite tender ; when they are tender 
take them out, and put in one anchovy, and 
thicken the fauce with the yolk of an egg, or a 
little butter rolled in flour, and pour it over the 
fifh, and ferve them up.—N.B. Roll them round 
a fkewer before you put them into a pan. 
To Jlew Flounders, Plaice, or Soles. 
HALF fry your fift in three ounces of but- 
ter a fine brown, then take up your fift, and put 
to your butter a quart of water, and boil it 
flowly a quarter of an hour with two anchovies, 
and an onion diced, then put in your fift again, 
with a herring, and flew them gently twenty 
minutes, then take out your fift, and thicken 
the fauce with butter and flour, and give it a 
hoil, then drain it through a hair-fieve, over the 
fth> and fend them up hot.—N. B. If you 
choofe cockle or oyfter-liquor, put it in juft be- 
fore you thicken the fauce, or you may fend 
°yf;ers} cockles, or fhrimps in a fauce-boat to 
table. THE EXPERIENCED 
A good way to Jlew Fish. 
MIX half a tumbler of wine with as much 
water as will cover the filh in the ftewpan, and 
put in a little pepper and fait, three or four 
onions, a cruft of bread toafted very brown, 
one anchovy, a good lump of butter, and let 
them over a gentle lire ; lhake the ftewpan now 
and then, that it may not burn ; juft before you 
ferve it up, pour your gravy into a faucepan, 
and thicken it with a little butter rolled in flour, 
a little catchup and walnut-pickle beat well to- 
gether, till fmooth, then pour it on your fifh, 
and fet it over the fire to heat, and ferve it up 
hot. 
To boil Mackerel. 
GUT your mackerel and dry them carefully 
with a clean cloth, then rub them flightly over 
with a little vinegar, and lay them ftraight on 
your flfh-plate (for turning them round often 
"breaks them), put a little fait in the water when 
it boils ; put them into your filb-pan, and boil 
them gently fifteen minutes, then take them up 
and drain them well, and put the water that runs 
from them into a faucepan, with two tea-fpoon- 
fuls of lemon-pickle, one meat-fpoonful of wal- 
nut-catchup, the fame of browning, a blade or 
two of mace, one anchovy, a flice of lemon; boil 
them all together a quarter of an hour, then 
ftrain it through a hahvfieve, and thicken it with 
flour and butter, fend it in a fauce-boat, and 
parfley-fauce in another ; dilb up your fifb with 
the tails in the middle; garnifh it with feraped 
liorfe-radilb and barberries. THE EXPERIENCED 
33 
To boil Herrings. 
SCALE, gut, and wafti your herrings, dry 
them clean, and rub them over with a little vi- 
negar and fait, fkewer them with their tails in 
their mouths,. lay them on your fi(h-plate ; 
when your water bcrils put them in, they will 
take ten or twelve minutes boiling ; when you 
take them up, drain them over the water, then 
turn the heads into the middle of youf dilh, 
lay round them fcraped horfe-radifh, parfley, 
and butter for fauce. 
To fry Herrings. 
SCALE, wafh, and dry your herrings well; 
lay them feparately on a board, and fet them to 
the fire two or three minutes before you want 
them, it will keep the fifH from (licking to the 
pan, drift them with flour ; wrhen your dripping 
or butter is boiled hot put in your fiih, a few 
at a time, fry them over a bride fire; when you 
have fried them all, fet the tails up one againft 
another in the middle of the dilh, then fry a 
large handful of parfley crifp, take it out before 
it lofts its colour, lay it round them, and parfley- 
fauce in a boat; or, if you like onions better, fry 
them, lay fome roiindyourdidi, and make onion- 
fauce for them ; or you may cut off the heads 
after they are fried, chop them, and put them 
into a faucepan, with ale, pepper, fait, and aa 
anchovy, thicken it with flour and butter, ftrain 
itj and then put it in a fauce-boat. 34 
THE EXPERIENCED 
To bake Herrings. 
WHEN you have cleaned your herrings, as 
above, lay them on a board, take a little black 
and Jamaica pepper, a few cloves, and a good 
deal of fait* mix them together, then rub it all 
over the filh, lay them ftraight in a pot, cover 
them with alegar, tie a ftrong paper over the 
pot, and bake them in a moderate oven ; if your 
alegar be good, they will keep two or three 
months ; you may eat them either hot or cold. 
To bake Sprats. 
RUB your fprats with fait and pepper, and 
to every two pints of vinegar put one pint of 
red wine, diffolve a pennyworth of cochineal, 
lay your fprats in a deep earthen-d.ifh, pour in 
as much red wine, vinegar, and cochineal as 
will cover them, tie a paper over them, fet them 
in an oven all night.- They will eat well, 
and keep for fome time. 
To boil Scate or Ray. 
CLEAN your fcate or ray very well, and cut 
it in long narrow pieces, then put it in boiling 
water with a little fait in it; when it has boiled 
a quarter of an hour take it out, flip the fkin 
off, then put it into your pan again, with a 
little vinegar, and boil it till enough ; when you 
take it up, fet it over the water to drain, and 
cover it clofe up, and when you difh it, be as 
quick as poflible, for it foon grows cold, pour 
over it cockle, fhrimp, or muflel-fauce, lay over 
it oyfter-patties; garnifh it with barberries and 
horfe-radifh. THE EXPERIENCED 
35 
ITo fry Soles. 
SKIN your foies as you do eels, but keep oa 
.their heads; rub them over with an egg, and 
drew over them bread crumbs, fry them over a 
brifk fire in hogVlard a light brown, ferve them 
uo with good melted butter, and garnifii it with 
green pickles. 
To marinate Soles. 
I3OIL them in fait and water, bone and drain 
them, lay them on a difh with the belly up, 
boil fome fpinage, and pound it in a mortar, 
then boil four eggs hard; chop the whites and 
yolks feparate, lay green, white and yellow 
amongll the foies; ferve them up with melted 
butter in a boat. 
To broil Haddocks or Whitings. 
GUT and walla your haddocks or whitings* 
dry them with a cloth, and rub a little vinegar- 
over them, it will keep the (kin on better, dull 
them well with flour, rub your gridiron with 
butter, and let it be very hot when you lay the 
fifh on, or they will flick, turn them two or 
three times on the gridiron, when enough ferve 
them up, and lay pickles round them, with plain 
melted butter, or cockle-fauce ; they are a pretty 
dilh for fupper. 
A fccond way. 
WHEN you have cleaned your haddocks or 
whitings, as above, put them in a tin oven, and 
let them before a quick hre ; when the (kins be- 
gin to rife take them off, beat an egg, rub it over  THE EXPERIENCED 
them with a feather, and ftrew over them a few* 
bread-crumbs, dredge them well with flour; 
when your gridiron is hot rub it well with but- 
ter or fuet, it muft be very hot before you lay 
the fifh on, when you have turned them, rub 
a little cold butter ©ver them, turn them as your 
fire requires until they are enough and a little 
brown; lay round them cockles, muflels, or red 
cabbage; you may either have fhrimp-fauce or 
melted butter. 
To fry Smelts or Sparlings. 
DRAW the guts out at the gills, but leave in 
the melt or roe, dry them with a cloth, beat an 
egg, and rub it over them with a feather, then 
flrew bread-crumbs over them, fry them with 
hog’s-lard or rendered beef-fuet; when it is boil- 
ing hot put in your fifh, {hake them a little, and 
fry them a nice brown, drain them in a fieve ; 
when you diih them, put a bafon in the middle 
of your difh with the bottom up,, lay the tails of 
your fifh on it, fry a handful of parfley in the 
fat your fifh was fried in, take it out of water as 
you fry it, and it will keep its colour and crifp 
fooner, put a little on the tails, and lay the rell 
in lumps round the edge of the difh ; ferve it 
up with good melted butter for fauce. 
To fry Perch or Trout* 
WHEN you have fcaled, gutted, and wafhed 
your perch or trout, dry them well, then lay 
them lepa rarely on a board before the fire, two 
minutes ; before you fry them duft them well 
with flour, and fry them a fine brown in roaft dripping or rendered fuet; ferve them up with 
melted butter and crifped parfley. 
ENGLISH HOUSEKEEPER. 
37 
To drefs Perch in Water-Sokey. 
SCALE, gut, and wadi your perch, put fait 
in your water: when it boils, put in the fifh, 
with an onion cut in dices ; you mud feparate 
it into round rings, a handful of parfley picked 
and wadied clean; put in as much milk as will 
turn the water white; when your fifli are enough 
put them in a foup-difh, and pour a little of the 
water over them with the parfley and the onions* 
then ferve them up with butter and parfley in a 
boat; onions may be omitted if you pleafe* 
You may boil trout the fame way. 
To boil Eels. 
SKIN, gut, and take the blood out of your 
eels, cut ©lf their heads, dry them, and turn 
them round on your fifh-plate, boil them in fait 
and water, and make parfley fauce for them. 
To pitch-cock Eels, 
SKIN, gut, and wadi your eels, then dry 
them with a cloth, fprinkle them with pepper, 
fait, and a little dried fage ; turn them backward 
and forward, and fkewer them ; rub your grid- 
iron with beef-fuet, broil them a good brown 
put them on your difli with good melted butter 
and lay round fried parfley. 
WHEN you have fkinned and cleanfed your 
eels as before, rub them with the yolk of an ceo- 
To broil Eels.  THE EXPERIENCED 
flrew over them bread crumbs, chopped parfley, 
fage, pepper, and fait;bade them well with 
butter, and fet them in a dripping-pan ; roaft or 
broil them on a gridiron ; ferve them up with 
parfley and butter for fauce. 
To boll Flounders andallklnds ©^Flat-Fish. 
CUT off the fins, and nick the brown fide 
under the head ; then take out the guts, and dry 
them with a cloth, boil them in fait and water; 
make either gravy, ihrimp, cockle, or mufiel 
fauce, and garnifh it with red cabbage. 
To few Oysters and all forts of Shell-Fish, 
WHEN you have opened your oyflers, put 
their liquor into a tofiing-pan, with a little 
beaten mace ; thicken it with flour and butter, 
boil it three' or four minutes, toad a (lice of 
white bread, and cut it into three-cornered 
pieces; lay them round your difh, put in a 
ipoonful of good put in your oyfters, 
and fhake them round in your pan ; you muff 
not let them boil, for if they do, it will make 
them hard and look final!; ferve them up in a 
little foup-difh or plate. N. B. You may 
flew cockles, muilels, or any fhell-fifh the fame 
way. 
To few Oysters, Cockles, and Mussels. 
OPEN your fifh clean from the fhcil, fave 
the liquor, and let it itand to fettle ; then (train ENGLISH HOUSEKEEPER. 
39 
it through a hair-heve, and put to it as many 
crumbs of bread as will make it pretty thick, 
and boil them well together before you put in 
the filli, with a good lump of butter, pepper, 
and fait to your taile, give them a Tingle boil, 
and ierve them up.—iV. B, You may make it a 
fifh-fauce by adding a giafs of white wine juft 
before you take it off the lire, and leaving out 
the crumbs of bread. 
To fcollop Oysters. 
WHEN your oyfters are opened, put them 
in a bafon, and wafh them out of their own 
liquor, put lome of your fcollop-fhells, ftrew 
over them a few bread-crumbs, and lay a dice 
of butter on them, then more oyfters, bread- 
crumbs, and a flice of butter on the top, put 
them into a Dutch oven to brown, and ferve 
them up in the {hells. 
To fry Oysters. 
TAKE a quarter of an hundred of large 
oyfters, beat the yolks of two eggs, add to it a 
little nutmeg, and a blade of mace pounded, a 
fpoonful of flour, and a little fait; dip in your 
oyiters, and fry them in hog’s-lard alight brown; 
if you choofe you may add a little parfley Hired 
fine. /V. B. They are a proper garnifh for 
cod’s-head, calf s-head, or molt made difhes. THE EXPERIENCED 
To make Oyster Loaves. 
TAKE fmall French rafps, or you may make 
little round loaves, make a round hole in the 
top, {crape out all the crumb, then put your 
oyfters into a toffing-pan, with the liquor and 
crumbs that came out of your rafps or loaves, 
and a good lump of butter, ftew them together 
five or fix minutes, then put in a fpoonful of 
good cream, fill your rafps or loaves, lay the 
bit of cruft carefully on again, fet them in the 
oven to crifp.—Three are enough for a fide- 
difh. ' ' ’ ■' - 1 " : 
To boil Lobsters. 
TAKE your lobfter, and put a fkewer in the 
vent of the tail, to prevent the water from get- 
ting into the belly of the lobfter ; put it into a 
pan of boiling water, with a little fait in it, if it 
be a large one it will take half an hour’s boiling; 
when you take it out, put a lump of butter in 
a cloth, and rub it over, it will ftrike the colour 
ind make it look bright. 
To roajl Lobsters. 
HALF-boil your lobfter as before, rub it well 
with butter, and fet it before the fire, bafte it 
all over till the {hell looks a dark brown, ferve 
it up with good melted butter. ENGLISH HOUSEKEEPER. 
Toflew Lobsters or Shrimps. 
PICK your lobfters or fhrimps in as large 
pieces as you can, and boll the fhells in a pint 
of water, with a blade or two of mace, and a 
few whole pepper-corns; when all the ftrength 
is come out of the fhells and fpice, ftrain it, and 
put in your lobfters or fhrimps, and thicken it 
with flour and butter, and give them aboil; put 
in a glafs of white wine, or two fpoonfuls of 
vinegar, and ferve it up. 
To make Lobster Patties togarnljh Fish. 
TAKE all the red feeds and the meat of a 
Jobfter, with a little pepper, fait, and crumbs 
of bread, mix them well with a little butter, 
make them up in fmall patties, and put them in 
either rich batter or thin pafte, fry or bake 
them, and garnifh your filh with them. 
To pickle Sturgeon. 
CUT your fturgeon into what fize pieces you 
pleafe, wafti it well and tie it with mats; to 
every three quarts of water put a quart of 
bid ftrong beer, a handful of bay fait, and double 
the quantity of common fait, one ounce of gin- 
ger, two ounces of black pepper, one ounce of 
cloves, and one of Jamaica pepper, boil it till 
it will leave the bone, then take it up ; the next 
day put in a quart or ftrong-ale alegar, and a 
little fait, tie it down with ftrong paper, and 
keep it for ufe.—Do not put your fturgeon in 
till the water boils. 42 
THE EXPERIENCED ' 
To pickle Salmon the Newcajlle way. 
TAKE a falmon about twelve pounds, gut 
it, then cut off the head, and cut it- acrofs in 
what pieces you pleafe, but do not fplit it, fcrape 
the blood from the bone, and wafh it well out, 
then tie it acrofs each way, as you do fturgeon, 
fet on your lifhpan with two quarts of water, 
and three of ftrong beer, half a pound of bay- 
laft, and one pound of common fait; when it 
boils fcum it well, then put in as much fifb as 
your liquor will cover, and when it is enough 
take it carefully out, led you ftrip off the Hun, 
and lay it on earthen difhes; when you have 
done all your hfh, let it hand till the next day, 
put it into pots, add to the liquor three quarts 
of ftrong-beer alegar, half an ounce of mace, 
the fame of cloves and black pepper, one ounce 
of long pepper, two ounces of white ginger, 
fliced, boil them well together half an hour, 
then pour it boiling hot upon your fifh ; when 
cold, cover it well with ffrong brown paper.—. 
This will keep a whole year. 
To pickle Oyster s. 
OPEN the largeft and fined: oyfters you can 
get whole and clean from the fheil, walla them 
in their own liquor, let it Hand to fettle, then 
pour it from the fediment into the faucepan, put 
to it a glafs of Lifbon wine, as much white-wine 
vinegar as you had oyfter-liquor, three or four 
blades of mace, a nutmeg fliced, a few white 
pepper-corns, and a little fait, boil it five or fix ENGLISH HOUSEKEEPER. 
43 
minutes, fcum it, then put in your oyfters, 
funnier them ten or twelve minutes, take them 
out, and put them in narrow-topped jars ; when 
they are cold, pour over them rendered mutton- 
fuet, tie them down with a bladder, and keep 
them for ufe. 
To pickle Oysters another way. 
BE careful not to break the oyfters in open- 
ing, cut oil the black verge, and dean them very 
well from any part of the (hell, put them into a 
bafon of water, walla the oyfters in it and drain 
the liquor, boil it with a little vinegar and fpices 
till it fuit your tafte, then put the oyfters to 
it, and, if large, let them boil eight minutes ; 
put them into hone jars; when the liquor is cold 
pour it upon the oyfters, and to every feore of 
oyfters put two fpoonfuls of water, and nearly 
two fpoonfuls of the heft vinegar, then tie them 
clofe over with bladders and white leather. 
To collar Mackerel. 
GUT and flit your mackerel down the belly, 
cut off the head, take out the bones, take care 
you do not cut it in holes, then lay it flat upon 
its back, feafou it with mace, nutmeg, pepper, 
and fait, and a handful of parfiey Ihred line, 
flrew it over them, roll them tight, and tie 
them well feparately in cloths, boil then gently 
twenty minutes in vinegar, fait, and water, then 
take them out, put them into a pot; pour the 
liquor on them, or the cloth will nick to the 
fifh, the next day take the cloth off your fob.  THE EXPERIENCED 
put a little more vinegar to the pickle, keep 
them for ufe ; when you fend them to the table, 
garnifh with fennel and parfley, and put fome 
of the liquor under them. 
To fickle Mackerel. 
WASH and gut your mackerel, then fkewer 
them round with their tails in their mouths, 
bind them with a fillet to keep them from break- 
ing, boil them in fait and water about ten mi- 
nutes, then take them carefully out, put to the 
water a pint of alegar, two or three blades of 
mace, a little whole pepper, and boil it all to- 
gether ; when cold pour it on the fill), and tie 
it down cold. 
To pot Salmon. 
LET your falmon be quite frefh, fcaie and 
wafh it well, and dry it with a cloth, fplir it up 
the back and take out the bone, feafon it well 
with white pepper and fait, a little nutmeg and 
mace, let it He two or three hours, then put it 
down, put it into the oven, and bake it an hour ; 
when it comes out, lay it on a flat dill), that the 
oil may run from it, cut it to the fize of your 
pots, lay it in layers till you fill the pot, with 
the fkin upwards, put a board oyer it, lay on a 
weight to prefs it till cold, then pour over it 
clarified butter ; when you cut it, the fkin makes 
it look ribbed ; you may fend it to the table 
either cut in fliccs, or in the pot. ENGLISH HOUSEKEEPER. 
45 
A fecond ‘way, 
WHEN you have any cold falmon left, take 
the fkin off* and bone it, then put it in a marble 
mortar, with a good deal of clarified butter 5 
feafon it pretty high with pepper, mace, and 
fait, fhred a little fennel very fmall, beat them 
all together exceedingly fine, then put it clofe 
down into a pot, and cover it with clarified 
butter. 
To pot Smelts or Sparlings. 
DRAW out the guts with a fkewer under 
the gills, the melt or roe mu ft be left in, dry 
them well with a cloth, feafon them with fait, 
mace, and pepper, lay them in a pot, with half 
a pound of melted butter over them, tie them, 
down, and bake them in a flow oven three quar- 
ters of an hour; when they are almoft cold, 
take them out of the liquor, put them into oval 
pots, cover them with clarified butter, and keep 
them for life. 
To pickle Smelts or Sparlings. 
GUT them with a fkewer under the gills* 
but leave the melt or roe in, dry them with a 
cloth, and fkewer their tails in their mouths, 
put fait in your water, when it boils put in your 
11 fh for ten minutes, then take them up, put to 
the water a blade or two of mace, a few cloves, 
and a little alegar; boil them all together, and 
when it is cold put in your fiffq and keep them 
for ufe. THE EXPERIENCED 
To collar Eels. 
CASE your eel, cut off the head, flit oped 
the belly, take out the guts, cut off the fins, 
take out the bones, lay it fiat on the back, 
grate over it a fmall nutmeg, two or three 
blades of mace beat fine, a little pepper and lalt, 
ftrew over it a handful of parfley Hired fine, with 
a few fage leaves, roil it up tight in a cloth, 
bind it well; if it be of a middle fize, boil it 
in fait water three quarters of an hour, hang 
it up all night to drain, add to the pickle a pint 
of vinegar, a few pepper-corns, and a Iprig of 
fweet-marjoram, boil it ten minutes, and let it 
ffand till the next day, take o:ff the cloth, and 
put your eels into the pickle; you may lend them 
whole bn a plate, or cut them in dices ; gar- 
nilh with green parfley.—Lampreys are done 
the fame way. 
To pickle Cockles. 
WASH your cockles clean, put them in a 
faucepan, cover them clofe, let them over the 
fire, lhake them till they open, then pick them 
out of the Ihells; let the liquor fettle till it be 
clean, then put in the fame quantity of wine 
vinegar, and a little fait, a blade or two of mace, 
boil them together, and pour it on your cockles, 
and keep them in bottles for ufe. Aou muff 
pickle muffels the fame way. ENGLISH HOUSEKEEPER. 
47 
’To pot Char. 
-r 1 n 
CUT off the fins and cheek part of each 
fide of the head of your char, rip them open, 
.take out the guts and the blood from the back- 
bone, dry them well with a cloth, lay them on a 
board, and throw on them a good deal of fait, 
let them ftand all night, then fcrape it gently 
off them, and wipe them exceedingly well with 
a cloth ; pound mace, cloves, and nutmeg very 
fine, throw a little in the inlide of them, and 
a good deal of fait and pepper on the outfide, 
put them clofe down in a deep pot, with their 
bellies up, with plenty of clarified butter over 
them, fet them in the oven, and let them 
Pcand for three hours ; when they come out 
pour what butter you can clear off, lay a board 
over them, and turn them upfide down, to let 
the gravy run from them, fcrape the fait and 
pepper very carefully off, and feafon them ex- 
ceedingly well both infide and out with the above 
feafoning, lay them dole in broad tin pots for 
that purpofe, with the backs up, then cover them 
well with clarified butter ; keep them in a cold 
dry place. 
To pot Eels. 
SKIN, gut, and clean your eels, cut them 
in pieces about four inches long, then feafon 
them with pepper, fait, beaten mace, and a 
little dried fage rubbed very fine •, rub them 
well with your feafoning, lay them in a brown 
pot, put over them as much butter as will  THE EXPERIENCED 
cover them, tied them down with a flrong paper, 
fet them in a quick oven for an hour and a 
half; take them out, when cold put them into 
fmall pots, and cover them with clarified butter. 
N. B. You may pot lampreys the fame way. 
To pot Lampreys. 
TAKE lampreys alive, and run a flick 
through their heads, and flit their tails, hang 
them up by their heads and they will bleed at 
the tail end; when they have done bleeding, 
cut them open, take out the guts, and wipe 
them until they are perfectly dry and clean 
(you mufl not wafh them with water), then rub 
them with pepper and fait, let them Hand all 
night, and wipe them exceedingly dry again, 
then feafon them with pepper, fait, mace, and a 
little nutmeg, foil them up tight, put them in 
a pot with fome butter, cover them up with 
Jflrong paper, and bake them in a moderate 
oven; when they are enough and near cold,; 
drain out the butter from them, put them in 
your potting-pots* and cover thern with clari- 
fied butter. 
To pot Lobsters. 
TAKE the meat out of the claws and belly 
of a boiled lobfter, put it in a marble 
with two blades of mace, a little white pepper 
and fait, a lump of butter the fize of half an 
egg, beat them all together tiff they come to a 
pafte, put one half of it into your pot, take the THE EXPERIENCED 
49 
meat out of the tail-part, lay it in the middle 
of your pot, lay on it the other half of your 
pafte, prefs it clofe down, pour over it clarified 
butter, a quarter of an inch thick. N. B. To 
clarify butter, put your boat into a clean fauce- 
pan, Vet it over a flow fire, when it is melted 
fcum it, and take it off the fire, let it hand a 
little, then pour it over your lobfters ; take care 
you do not pour in the milk which fettles to 
the bottom of the faucepan. 
A receipt to pot Lobsters, which cojl ten guineas* 
TAKE twenty good lobflers, and when cold 
pick all the meat out of the tails and claws, 
(be careful to take out all the black gut in the 
tails, which muft not be ufed) beat fine three 
quarters of an ounce of mace, a fmall nutmeg, 
and four or five cloves, with pepper and fait, 
feafon the meat with it; lay a layer of butter 
into a deep earthen-pot, then put in the lob- 
fters, and lay the reft of the butter over them, 
(this quantity of lobfters will take at leaft four 
pounds of butter to bake them) tie a paper 
over the pot, fet them in an oven, when they 
are baked tender, take them out, and lay them 
on a diflr to drain a little, then put them clofe 
down in your potting-pots, but do not break 
them in fmall pieces, but lay them in as whole 
as you can, only fplitting the tails. When you 
have filled your pots as full as you choofe, take a 
fpoonful or two of the red butter they were baked 
in, pour it on the top, and fet it before the fire 
.to let it melt in, then cool it, and melt a little  THE EXPERIENCED 
white wax in the remainder of the butter, and 
cover them. N. B, Lay a good deal of the 
red hard part in the pot to bake, to colour the 
butter, but do not put it in the potting-pots. 
To pot Shrimps. 
PICK the fined: fhrimps you can get, feafon 
them with a little beaten mace, pepper, and fait 
to your tafle, and with a little cold butter; pound 
them all together in a mortar till it comes to a 
pafte, put it down in fraall pots, and pour over 
them clarified butter. 
To cavcach Soles. 
FRY your foies either in oil or butter, boll 
fome vinegar with a little water, two or three 
blades of mace, a very few cloves, fome black 
pepper, and a little fait, let it hand till cold, and 
when cold beat up fome oil with it, lay your 
lifh in a deep pot, and dice a good deal of 
fhalots or onions between each fifh, throw your 
liquor over it, and pour fome oil on the top : 
it will keep three of four months, made rich, 
and fried in oil; it muft be flopped well, and 
kept in a dry place. Take out a little at a time 
when you ufe it. 
To caveach Fish. 
CUT your fifh into pieces the thicknefs of 
your hand, feafon it with pepper and fait, let it 
lie an hour, dry it well with a cloth, flour it, 
and then fry it a fine brown in oil i boil a fufli- ENGLISH HOUSEKEEPER. 
51 
dent quantity of vinegar with a little garlic, 
mace, and whole pepper to cover the fifh, add 
the fame quantity of oil, and fait to your tafte, 
mix well the oil and vinegar, and when the fifh 
and liquor is quite cold, dice fome onion to lay 
in the bottom of the pot, then a layer of fifh 
and onion, and fo on till the whole fifh is put 
up j the liquor muft not be put in till it is quite 
cold. 
A very good way to preferve Fish. 
TAKE any large fifh, cut off the head, wafh 
it clean, and cut it into thin flices, dry it well 
with a cloth, flour it, and dip it in the yolks of 
eggs, fry it in plenty of oil till it is a fine brown, 
and well done, lay them to drain till cold, then 
lay them in your veffel, throw in betwixt the 
layers mace, cloves, and diced nutmeg, then 
make a pickle of the beft white-wine vinegar, 
fhalots, garlic, white pepper, Jamaica pepper, 
long pepper, juniper-berries, and fait, boil it till 
the garlic is tender, and the pickle will be 
enough; when it is quite cold pour it on your 
fifh, with a little oil on the top ; fmall fifh are 
done whole; cover it clofe with a bladder. 
To pickle Shrimps. 
PICK the fineft fhrimps you can get, and 
put them into cold alegar and fait, put them 
into little bottles, cork them clofe, and keep them 
for ufe. THE EXPERIENCED 
To pot red and Hack Moor-Game. 
PLUCK and draw them, and feafon them 
with pepper, cloves, mace, ginger, and nntmeg, 
well beaten and lifted, with a quantity of fait 
riot to overcome the fpices, roll a lump of but- 
ter in the feafoning, and put it into the body of 
the fowls, rub the outfide with feafoning, and 
then put them into pots with the breaft down- 
wards, and cover them with butter, lay a paper, 
and then pafte over them, and bake them till 
they are tender, then take them out, and lay 
them to drain, then put them into potting-pots 
with the breaft upward, and take all the butter 
they were baked in clean from the gravy, and 
pour upon them; fill up the pots with clarified 
butter, and keep them in a dry place. 
CHAP. 111. 
Ohfcrvatlons on Roasting and Boiling. 
you boil any kind of meat, parti- 
* cularly veal, it requires a great deal of 
care and neatnefs; be fure your copper is very 
clean and well tinned, fill it as full of foft water 
as is neceflary, duft your veal well with fine 
flour, put it into your copper, let it over a large 
fire; fome choofe to put in milk to make it 
white, but I think it is better without ; if your 
water happens to be the leaft hard, it curdles ENGLISH HOUSEKEEPER. 
53 
die milk, and gives the veal a brown yellow 
call, and often hangs in lumps about the veal, 
fo will oatmeal, but by dufdng your veal, and 
putting it into the water when cold, it prevents 
the fulnefs of the water from hanging upon it; 
when the feura begins to rife, take it clear off, 
put on your cover, let it boil in plenty of water 
as flow as poflible, it will make your veal rife 
and plump : A cook cannot be guilty of a greater 
error than to let any fort of meat boil faft, it 
hardens the outfide before the inlide is warm, 
and difcolours it, efpecially veal ; for inflance, 
a leg of veal of twelve pounds weight will re- 
quire three hours and a half boiling, the flower 
it boils the whiter and plumper it will be ; when 
you boil mutton or beef, obferve to dredge them 
well with flour before you put them into the 
kettle of cold water, keep it covered, and take 
off the feum; mutton or beef do not require fo 
much boiling, nor is it fo great a fault if they 
are a. little ihort; but veal, pork, or lamb, are 
not fo wholefome if they are not boiled enough ; 
a leg of pork will require half an hour more 
boiling than a leg of veal of the fame weight; 
when you boil beef or mutton, you may allow 
an hour for every four pounds weight ; it is the 
bell way to put in your meat when the water is 
cold, it gets warm to the heart before the out- 
fide grows hard; a leg of lamb four pounds 
weight will require an hour and a half’s boiling. 
WHEN you roaft any kind of meat, it is a 
yery good way to put a little fait and water in 54 
THE EXPERIENCED 
your dripping-pan, bafte your meat a little with 
it, let it dry, then dull it well with flour, bafte 
it with frefli butter, it will make your meat a 
better colour; obferve always to have a brifk 
clear fire, it will prevent your meat from dazing, 
and the froth from falling; keep it a good di- 
ftance from the fire, if the meat is fcorched the 
outfide is hard, and prevents the heat from pe- 
netrating into the meat, and will appear enough 
before it be little more than half done. Time, 
diftance, bafting often, and a clear fire, is the 
beft method I can prefcribe for roafting meat to 
perfection ; when the fteam draws near the fire 
it is a fign of its being enough; but you will be 
the beft judge of that from the time you put it 
down. Be careful, when you roaft any kind of 
wild fowl, to keep a clear brifk fire, roaft them 
a light brown, but not too much ; it is a great 
fault to roaft them till the gravy runs out of 
them, it takes off the fine flavour.—-—Tame 
fowls require more roafting, they are a long 
time before they are hot through, and muft be 
often bailed to keep up a ftrong froth, it makes 
them rife better, and a finer colour. Pigs 
and geefe fhould be roafted before a good fire, 
and turned quick.- Hares and rabbits require 
time and care to fee the ends are roafted enough ; 
when they are half roafted, cut the neck-fkin, 
and let out the blood, for when they are cut up 
they often appear bloody at the neck. ENGLISH HOUSEKEEPER. 
55 
To roaji a Pio. 
STICK your pig juft above the breaft-bone, 
run your knife to the heart, when it is dead 
put it in cold water for a few minutes, then rub 
it over with a little rolin beat exceeding fine, or 
its own blood, put your pig into a pail of fcald- 
ing water half a minute, take it out, lay it on 
a clean table, pull oft* the hair as quick as pof- 
fible, if it does not come clean oft' put it in again, 
when you have got it ail clean off, wafti it in 
warm water, then in two or three cold waters, 
for fear the roftn fhould tafte ; take off the four 
feet at the firft joint, make a flit down the belly, 
take out all the entrails, put the liver, heart, 
and lights to the pettitoes, wafti it wrell out of 
cold water, dry it exceedingly well with a cloth, 
hang it up, and when you roaft it put in a little 
Hired fage, a tea-fpoonful of black-pepper, two 
of fait, and a cruft of brown bread, fpit your 
pig and few it up ; lay it down to a brifk, clear 
lire, with a pig-plate hung in the middle of the 
fire ; when your pig is warm, put in a lump of 
butter in a cloth, rub your pig often with it 
while it is roafting; a large one will take an 
hour and a half; wdien your pig is a fine brown, 
and the fteam draws near the fire, take a clean 
cloth, rub your pig quite dry, then rub it well 
with a little cold butter, it will help to crifp it; 
then take a fharp knife, cut off the head, and 
take off the collar, then take off the ears and 
jaw-bone, fplit the jaw in two, when you have 
cut the pig dowrn the back, which mult be 
done before you draw the fpit out, then lay your 56 
THE EXPERIENCED 
pig back to back on your dilh, and the jaw on 
each fide, the ears on each fhoulder, and the 
collar at the fhoulder, and pour in your fauce, 
and ferve it up—garnilh with a cruft of brown 
bread, grated. 
To jmake Sauce for a Pig. 
CHOP the brains a little, then put in a tea- 
fpoonful of white gravy with the gravy that runs 
out of the pig, a little bit of anchovy, mix near 
half a pound of butter, with as much flour as 
will thicken the gravy, a flice of lemon, a fpoon- 
ful of white wine, a little caper-liquor and fait, 
Drake it over the fire, and pour it into your 
difh ; fome like Currans ; boil a few, and fend 
them in a tca-faucer, with a glafs of currant-* 
jelly in the middle of it. 
Afecond way to make Pig-Sauce. 
CUT all the outfide off a penny-loaf, then 
cut it into very thin Dices, put it into a faucepan 
of cold water, with ah onion, a few pepper- 
corns, and a little fait ; boil it until it be a fine 
pulp, then beat it well, put in a quarter of a 
pound of butter, and two fpoonfuls of thick 
cream, make it hot, and put it into a bafon. 
To drcfs a Pig’s Pettitoes. 
TAKE up the heart, liver, and lights, when 
they have boiled ten minutes, and fhred them 
pretty fmal!, but let the feet boii till they are 
pretty tender, then take them out, and fplit ENGLISH HOUSEKEEPER. 
57 
them ; thicken your gravy with flour and but- 
ter, put in your mince-meat, a flice of lemon, 
a fpoonful of white wine, a little fait, and boil 
it a little ; beat the yolk of an egg, add to it two 
fpoonfuls of good cream, and a little grated 
nutmeg; put in your pettitoes, fliake it over 
the fire, but do not let it boil; lay fippets round 
your dilh, pour in your mince-meat, lay the 
feet over them the fldn fide up, and fend them 
to table. 
To boil a Goose with Onion-Sauce. 
TAKE your goofe ready drefled. Tinge it, and 
pour over it a quart of boiling milk, let it lie 
in it all night, then take it out and dry it ex- 
ceedingly well with a cloth, feafon it wuth pepper 
and fait; chop fmall a large onion, a handful of 
fage-lcaves, put them into your goofe, few it 
up at the neck and vent, hang it up by the legs 
till the next day, then put it into a pan of cold 
water, cover it clofe, and let it boil flowly one 
hour. 
ToJlew Goose-Giblets. 
CUT your pinions in two, the neck in four 
pieces, flice the gizzard, clean it well, flew 
them in two quarts of water, or mutton-broth; 
with a bundle of fweet herbs, one anchovy, a 
few pepper-corns, three or four cloves, a fpoon- 
ful of catchup, and an onion; when the giblets 
are tender, put in a fpoonful of good cream, 
thicken it with flour and butter, ferve them up 
in a foup-difli, and lay fippets round it. 58 
THE EXPERIENCED 
To roajl a Green Goose. 
WHEN your goofe is ready dreffcd, put in 
a good lump of butter, fpit it, lay it down, 
fmge it well, duft it with flour, bafte it well 
with frefh butter, bafte it three or four different 
times with cold butter, it will make the flefti 
rife better than if you was to bafte it out of the 
dripping-pan; if it is a large one it will take 
three quarters of an hour to roaft it; when you 
think it is enough, dredge it with flour, bafte it 
till it is a fine froth, and your goofe a nice 
browrn, and difh it up with a little brown gravy 
lander it; garnifh with a cruft of bread grated 
round the edge of your difh. 
To make Sauce for a Green Goose. 
TAKE fome melted butter, put in a fpoonfu! 
of the juice of forrel, a little fugar, a few codied 
goofeberries, pour it into your fauce-boats, and 
fend it hot to the table. 
To roajl a Stubble Goose. 
CHOP a few fage-leaves and two onions 
very fine, mix them with a good lump of but- 
ter, a tea-fpobnful of pepper, and two of fait, 
put it in your goofe, then fpit it and lay it down, 
linge it well,' duft it with flour; when it is 
thoroughly hot bafte it with frefh butter: if it 
be a large one it will require an hour and a half 
before a good clear fire; when it is enough, 
dredge and bafte it, pull out the fpit, and pour 
in a little boiling water. ENGLISH HOUSEKEEPER. 
59 
To make Sauce for a Goose. 
PARE, core, and flice your apples, put them 
in a faucepan with as much water as will keep 
them from burning; fet them over a very flow 
fire, keep them clofe covered till they are all of 
a pulp, then put in a lump of butter, and fugar 
to your tafte, beat them well, and fend them to 
the table in a fa'uce-boat. 
To boil Ducjes with Onion-Sauce. 
SCALD and draw your ducks, put them in 
warm water for a few minutes, then take them 
out, put them in an earthen-pot, pour over 
them a pint of boiling milk, let them lie in it 
two or three hours; when you take them out 
dredge them well with flour, put them in a 
copper of cold water, put on yoyr cover, let 
them boil flowly twenty minutes, then take 
them out, and fmother them with onion-fauce. 
To make Onion-Sauce. 
BOIL eight or ten large onions, change the 
water two or three times while they are boiling; 
when enough, chop them on a board to keep 
them from growing a bad colour ; put them in 
a faucepan, with a quarter of a pound of butter, 
two fpbonfuls of thick cream, boil it a little, and 
pour it over the ducks. 
To roajl Ducks. 
WHEN you have killed and drawn your 
ducks, flared one onion and a few fage-leavcs,  THE EXPERIENCED 
put them into your ducks, with pepper and fait 5 
fpit, hnge, and duft them with flour, bafte 
them with butter; if your fire be very hot they 
will be roafted in twenty minutes; the quicker 
they are roafled the better they eat: juft before 
you draw them duft them with flour, and bafte 
them with butter; put them on a difh, have 
ready your gravy, made of the gizzards and 
pinions, a large blade of mace, a few pepper- 
corns, a fpoonful of catchup, the fame of brown- 
ing, a tea-fpoonful of lemon-pickle, and one 
onion; ftrain it, pour it on your difh, and fend 
onion-fauce in a boat. 
To boil a Turkey with Onion-Sauce. 
LET your turkey have no meat the day be- 
fore you kill it; when you are going to kill it 
give it a fpoonful of alegar, it will make it 
white and eat tender ; when you have killed it 
hang it up by the legs for four or five days at 
leaft; when you have plucked it draw it at the 
rump, if you can take the breaft-bone out 
nicely it will look much’ better, cut off the legs, 
put the end of the thighs into the body of the 
turkey, fkewer them down, and tie them with 
a firing, cut off the head and neck, then grate a 
penny-loaf, chop a fcore or more of oyflers fine, 
Hired a little lemon-peel, nutmeg, pepper, and 
fait to your palate, mix it up into a light force- 
meat, with a quarter of a pound of butter, a 
fpoonful or two of cream, and three'eggs, fluff 
the craw with it, and make the reft into balls 
and boil them, few up the turkey, dredge it well with flour, put it into a kettle of cold wa- 
ter, cover it, and fet it over the fire ; when the 
fcum begins to rife take it off, put on your 
cover, let it boil very flowly for half an hour, 
then take off your kettle, and keep it dofe 
covered ; if it be of a middle fize let it ftand 
half an hour in hot water, the fleam being 
kept in will flew it enough, make it rife, keep 
the Ikin whole, tender, and very white ; when 
you dilh it up, pour over it a little of your oyfter- 
iauce, lay your balls round it, and ferve it up 
with the reft of your fauce in a boat: garnifh. 
with lemon and barberries.—N. B. Obferve to 
fet on your turkey in time, that it may flew as 
above : it is the beft way I ever found to boil 
one to perfection : When you are going to dilh. 
it up, fet it over the fire to make it quite hot. 
ENGLISH HOUSEKEEPER. 
61 
To make Sauce for a Turkey. 
AS you open your oyfters, put a pint into a 
bafon, wafli them out of their liquor, and put 
them in another bafon ; when the liquor is fet- 
tled, pour it clean off into a faucepan, with a 
little white gravy, a tea-fpoonful of lemon- 
pickle, thicken it wuth flour and a good lump of 
butter, boil it three or four minutes, put in a 
fpoonful of good thick cream, put in your oy- 
fters, keep fliaking them over the fire till they 
are quite hot, but do not let them boil, it will 
make them hard and look little. 
Afccond way to make Sauce for a Turkey. 
CUT the fcrag-end of a neck'of veal in pieces, 
put them in a faucepan, with two or three 62 
the experienced 
blades of mace, one anchovy, a few heads of 
celery, a little Chyan and fait, a glafs of white 
wine, a fpoonful of lemon-pickle, a tea-fpoonfnl 
of mufhroom-powder or catchup, a quart of 
water, put on your cover, and let it boil until it 
be reduced to a pint, ftrain it, and thicken it 
with a quarter of a pound of butter rolled in 
flour, boil it a little, put in a fpoonful of thick 
cream, and pour it over the turkey. 
To roajl a Turkey. 
WHEN you have dreffed your turkey as 
before, trufs its head down to the legs, then 
make your force-meat, take the crumbs of a 
penny-loaf, a quarter of a pound of beef-fuet 
fhred fine, a little faufage-meat, or veal fcraped 
and pounded exceedingly fine, nutmeg, pepper, 
and fait to your palate, mix it up lightly with 
three eggs, fluff the craw with it, fpit it, and 
lay it down a good diftance from the fire, keep it 
clear and brifk, finge, duft, and bafte it feveral 
times with cold butter, it makes the froth 
ftronger than bailing it with the hot out of the 
dripping-pan, it makes the turkey rife better: 
when it is enough, froth it up as before, difh it 
up, pour on your difh the fame gravy as for the 
boiled turkey, only put in browning inftead of 
cream : garnifh witff lemon and pickles, and 
ierve it up ; if it be a middle fize, it will re- 
quire one hour and a quarter roafting. 
To make Sauce for a Turkey. 
CUT the crufl off a penny-loaf, cut the refl 
in thin flices, put it in cold water, with a few ENGLISH HOUSEKEEPER. 
63 
pepper-corns, a little fait and onion, boil it till 
the bread is quite foft, then beat it well, put in 
a quarter of a pound of butter, two fpoonfuls 
of thick cream, and put it into a bafom. 
To boil Fowls. 
WHEN you have plucked your fowls, draw 
them at the rump, cut off the head, neck, and 
legs, take the breaft-bone .very carefully out, 
fkewer them with the end of their legs in the 
body, tie them round with a firing, fmge and 
cluft them well with flour, put them in a kettle 
of cold water, cover it clofe, fet it on the fire; 
when the fcum begins to rife take it off, put 
on your cover, and let them boil very flowly 
twenty minutes, take them off, cover them dole, 
and the heat of the water will ftew them enough 
in half an hour; it keeps the Ikin whole, and 
they will be both whiter and plumper than if 
they had boiled fall; when you take them up, 
drain them, pour over them white fauce, or 
melted butter. 
To make White Sauce for Fowls. 
VTAKE a ferag of veal, the neck of the 
fowls, or any bits of mutton or veal you have, 
put in a faucepan, with a blade or two of 
mace, a few black peppercorns, one anchovy, 
a head of celery, a bunch of fweet herbs, a flice 
of the end of a lemon, put in a quart of water, 
cover it clofe, let it boil till it is reduced to half 
a pint, ftrain it, and thicken it with a quarter 
of a pound of butter, mixed with flour; boil it 64 
THE EXPERIENCED 
five or fix minutes, put in two fpoonfuls of 
pickled mufhrooms, mix the yolks of two eggs 
with a tea-cupful of good cream and a little 
nutmeg, put in your fauce, keep fhaking it 
over the fire, but do not let it boil. 
To roajl large Fowls. 
TAKE your fowls . when they are ready 
dreffed, put them down to a good fire, finge, 
duft, and bafte them well with butter; they will 
be near an hour in roafting ; make a gravy of 
the necks and gizzards, ftrain it, put a fpoonful 
of browning; when you difh them up, pour 
the gravy into the difh, ferve them up with egg- 
fauce in a boat. 
To make Egg-Sauce. 
BOIL two eggs hard, half chop the whites, 
then put in the yolks, chop them both toge- 
ther, but not very fine, put them into a quarter 
of a pound of good melted butter, and put it in 
a boat. 
To boil young Chickens. 
PUT your chickens in fcalding water, as 
loon as the feathers will ftrip off take them out, 
or it will make the fkin hard and break; when 
you have drawn them, lay them in fkirnmed milk 
for two hours, then trufs them with their heads 
on their wings, finge and dull them well with 
flour, put them in cold water, cover them clofe, 
fet them over a very flow fire, take off the fcum, 
let them boil flowly for five or fix minutes, take ENGLISH HOUSEKEEPER. 
65 
them off the fire, keep them clofe covered in 
the water for half an hour, it will ftew them 
enough, and make them both white and plump ; 
When you are going to difh them, fet them 
over the fire to make them hot, drain them, 
pour over them white fauce made the fame way 
as for the boiled fowls. 
To roajl young Chickens. 
WHEN yoti roaft young chickens, pluck 
them very carefully, draw them,' only cut off 
the claws, trufs them', and put them down to a 
good fire, finge, dufi, and bafte them with but- 
ter; they will take a quarter of an hour read- 
ing, then froth them up, lay them on your difli, 
pour butter and parfley in your difh, and ferve 
them up hot. 
To rbajl Pheasants or Partridges. 
WHEN you roaft pheafants or partridges, 
keep them at a good diftance from the fire, dufi' 
them, and bafte them often with frelli butter j 
if your fire is good, half an hour will roaft them; 
put a little gravy in your difh, made of a ferag 
of mutton, a fpoonful of catchup, the fame of 
browning, and a tea-fpoonful of lemon-pickle, 
ftrain it, difh them up, with bread-fauce in a 
bafon, made the fame way as for the boiled tur- 
key. N. B. When a pheafant is roafted, 
ftick the feathers on the tail before you fend it to 
the table. THE EXPERIENCED 
66 
To roajl Ruffs or Rees. 
THESE birds I never met with but in Lid- 
colrtfhire; the bed way is to feed them with 
white bread boiled in milk, they mull have fe- 
parate pots, for two will not eat out of one, 
they will be fat in eight or ten when you 
kill them flip the (kin off the head and neck 
with the feathers on, then pluck and draw them3 
when you roafl them, put them a good didance 
from the fire; if the fire be good, they will take 
alfoiit twelve minutes ; when they are roaded, 
flip the fkin on again with the feathers on, fend 
them up with gravy under them, made the fame 
as for pheafants, and bread-fauce in a boat* 
and crifp crumbs of bread round the edge of the 
difh. 
To roajl Woodcocks or Snipes. 
PLUCK, them* but do not dtaw them, put 
them on a fraall fpit, duft and bade them well 
with butter ; toad a few dices of a penny-loaf, 
put them on a dean plate, and fet it under the 
birds while they are reading, if the fire be good, 
they will rake about ten minutes reading ; when 
you draw them lay them upon the toads on the 
difh, pour melted butter round them, and ferve 
them up* . . 
To roajl Wild-Ducks or Teal. 
WHEN your ducks are ready dreffed, put 
in them a fmall onion, pepper, fait, and a fpoon- 
ful of red wine, if the fire be good they will ENGLISH HOUSEKEEPER. 
67 
roaft in twenty minutes; make gravy of the 
necks and gizzards, a fpoonful of red wine, half 
an anchovy, a blade or two of mace, a flice of 
an end of lemon, one onion, and a little Ghyan 
pepper ; boil it till it is wafted to half a pint, 
ft rain it through a hair-fieve, put in a fpoonful 
of browning, pour it on your ducks, ferve them 
up with onion-fauce in a boat: garnifti your 
difh with rafpings of bread. 
To boil Pigeons. 
* 
SCALD your pigeons, draw them, take the 
craw clean out, walh them in feveral waters, 
cut off the pinions* turn the legs under the wings, 
dredge them, and put them in foft cold water, 
boil them very flowly a quarter of an hour, difh 
them Up, pour over them good melted butter, 
lay round them a little brocoii in bunches, and 
fend parfiey and butter in a boat* 
To roaft Pigeons. 
WHEN you have dreffed your pigeons, as be-* 
fore, roll a good lump of butter in chopped par- 
fleiV,with pepper and fait, put it in your pigeons* 
fpit, duft, and bafte them; if the fire be good 
they will be roafted in twenty minutes ; when 
they are enough* lay round them bunches of 
afparagus, with parfley and butter for fauce. 
To roajl Larks. 
PUT a dozen of larks on a fkewer, tie it. to 
the fpit at both ends, dredge and bafte them, 
let them roaft ten minutes, take the crumbs of a 68 
THE EXPERIENCED 
halfpenny-loaf, with a piece of butter the fizc 
of a walnut, put it in a toffing-pan, and fhake it 
over a gentle fire till they are a light brown, lay 
them betwixt your birds, and pour over them 
a little melted butter. 
To boil Rabbits. 
WfIEN you have cafed your rabbits, fkewer 
them with their heads ftraight up, the fore-legs 
brought down, and their hind legs ftraight; boil 
them three quarters of an hour at leaft, then 
fmother them with oniomfauce, made the fame 
as for' boiled ducks, pull out the jaw-bones, ftick 
them in their eyes, put a fprig of myrtle or bar- 
berries in their mouths,, arid ferve them up. 
To roajl Rabbits.- 
WHEN you have cafed your rabbits, fkewer 
tlieir heads with their mouths upon their backs, 
ftick their fore-legs into their ribs, fkewer the 
hind-legs double, then make a pudding for them 
of the crumbs of a halfpenny-loaf, a little par- 
fi’ey,” fweet-marjoi'am, thyme,, a lemon-peel, 
all Hired fine, nutmeg, pepper, and fait to your 
tafte, mix them up into a light fluffing, with a 
quarter of a pound of butter, a lktle good cream, 
arid two eggs, put it into the belly, ttnd few them 
up, dredge and bafte them well with butter, 
roaft them near an hour, ferve them up with par- 
fley and butter for fauce, chop the livers, and lay 
them in lumps round the edge of your dilh,- ENGLISH HOUSEKEEPER. 
69 
To roajl a Hare. 
SKEWER your hare with the head upon 
one fhoulder, the fore-legs (luck into the ribs, 
£he hind-legs double, make your pudding of the 
crumb of a penny* loaf, a quarter of a pound 
;of beef-marrow,or fuet, and a quarter of a pound 
of butter ; fhred the liver, a fprig or two of win- 
ter favory, a little lemon-peel, one anchovy, a 
little Chyan pepper, half a nutmeg grated ; mix 
,them up in a light force-meat, with a glafs.of red 
wine and two eggs; put it in the belly of your 
hare, few it up, put a quart of good milk in 
your dripping-pan, bafte your hare with it till it 
is reduced to half a gil), then duft and bafte it 
Well with butter: if it be a large one, it will in- 
quire an hour and a half joafting. 
To bail a Tongue, 
IF your tongue be a dry one, fteep it in water 
all night, then boil it three hours ; if you would 
have it eat hot, ftick it with cloves, rub it over 
with the yolk of an egg, ftrew over it bread- 
crumbs, bafte it with butter, fet it before the fire 
till it is a light brown,; when you difh it up, 
pour a little brown gravy, or red wine fauce, 
mixed the fame way as for venifon, lay flices of 
curran-jelly round it. N. B, If it be a 
pickled one, only wafh it out of water. 
To boil a Kam. 
STEEP your ham all night in water, then 
boil it; if it be of a middle fize it will take 70 
THE EXPERIENCED 
three hours boiling, and a fmall one two hours 
and a half; when you take it up, pull oft' the 
fkin, and rub it all over with an egg, ftrew on 
bread-crumbs, bafte it with butter, fet it to the 
fire till it be a light brown ; if it be to eat hot, 
garnifh with carrots and ferve it up. 
To roajl a Haunch of Venison. 
WHEN you have fpitted your venifon, lay 
over it a large fheet of paper, then a thin com- 
mon pafte with another paper over it, tie it well, 
to keep the pafte from falling; if it be a large one 
it will take four hours roafting ; when it is 
enough, take off the paper and pafte, duft it well 
with flour, and bafte it with butter ; when it is 
a light brown, difli it up with brown gravy in 
your difli, or curran-jelly fauce, and fend fome 
in a boat, v ’ : ‘ 
To hroil Beef-Steaks. 
CUT your fteaks oft' a rump of beef about 
half an inch thick, let your fire be clear, rub 
your gridiron well with beef fuet, when it is 
hot lay them on ; let them broil until they begin 
to brown, turn them, and, when the other fide 
is brown, lay them on a hot difh, with a flice of 
butter betwixt every fteak ; fprinkle a littlfe pep- 
per and fait over them, let them ftand twTo or 
three minutes, then flice a lhalot as thin as pof- 
iible into a fpoonful of water ; lay on your fteaks 
again, keep turning them till they are enough, 
put them on your difh, pour the flialot and water 
amongft them, and fend them to the table.' ENGLISH HOUSEKEEPER. 
A very good way to fry Be^f-Steaks. 
CUT your fteaks as for broiling, put them 
into a ftewpan, with a good lump of butter, fet 
them over a very flow Are, keep turning them 
till the butter is become a thick white gravy* 
pour h into a bafon, and pour more butter to 
them ; when they are almoft enough, pour all 
the gravy into your bafon, and put more butter 
into your pan, fry them a light brown ovema 
quick fire, take them out of the pan, put them 
in a hot pewter difh, flice a flialot among them, 
put a little in your gravy that was drawn from 
them, and pour it hot upon them : I think this 
is the bell way of drcfling beef-fteaks. Half a 
pound of butter will drefs a large dilh. 
To drefs Beef-Steaks the common way, 
FRY your fteaks in butter a good brown, 
then put in half a pint of water, an onion fliced, 
a fpoonful of walnut-catchup, a little caper- 
liquor, pepper, and fait, cover them clofe with 
a difh, and let them ftew gently ; when they 
are enough, thicken the gravy with flour and 
butter, and ferve them up. . § 
To broil Mutton-Steaks. 
CUT your {leaks half an Inch thick, when' 
your gridiron is hot rub it with frefh fuet, lay 
on your {leaks, keep turning them, as quick as 
poffible, if you do not take great care the fat that 
drops from the {leak will fmoke them; when 
they arc enough, put them into a hot dilh, rub 72 
THE EXPERIENCED 
them well with butter, flice a fhalot very thin 
into a fpoonful of water, pour it on them, with 
a fpoonful of mufhroom-catchup and fait; ferve 
them up hot. 
To broil Pork-Steaks. 
OBSERVE the fame as for the mutton- 
fteaks, only pork requires more broiling ; when 
they are enough, put in a little good gravy ; a 
little fage rubbed very fine, flrewed over them, 
gives them a fine tafte. 
To IjqJld Beef. 
GUT your beef in very thin flices, take a 
little of your gravy that runs from it, put it into 
a tolling-pan, with a tea-fpoonful of lemoq- 
pickle, a large one of walnut-catchup, the fame 
of browning, flice a fhalot in, and put it over 
the fire; when it boils, put in yodr beef; fhake 
it over the fire till it is quite hot, the gravy is 
not to be thickened, flice in a fmail pickled 
cucumber; garnifh with feraped horfe-radifh or 
pickled onions. ' T 
To hafh Venison. 
CUT your venifon in thin flices, put a large 
glafs of red wine into a tofling-pan,1 a fpoonful 
of mufnroom catchup, the fame of browning, 
an onion fluck with cloves, and half an anchovy 
chopped fmail; when it boils, put in your veni- 
foil, let it boil three or four minutes, pour it 
into a foup-difh, and lay round it curramjelly, 
or red cabbage. ENGLISH HOUSEKEEPER. 
73 
To hajh Mutton. 
CUT your mutton in flices, put a pint of 
gravy or broth into a tofung-pan, with one 
fpoonful of mufhroom-catchup, and one of 
browning, flice in an onion, a little pepper and 
fait, put it over the fire, and thicken it with 
flour and butter; when it boils put in your mut- 
ton, keep fhaking it till it be thoroughly hot, 
put it into a foup-difh, and ferve it up. 
To hajh Veal. 
CUT your veal in thin round flices, the fize 
of half a crown, put them into a faucepan, with 
a little gravy and lemon-peel cut exceedinly fine, 
a tea-fpoonful of lemon-pickle, put it over the 
tire, and thicken it with flour arid butter; when 
it boils put in your veal, juft before you ditli it 
up put in a fpoonful of cream, lay fippets round 
your difh, and ferve it up. 
To warm up Scotch-Collops. 
WHEN you have any Scotch-collops left, 
put them'in a ftone-jar till you want 
then put the jar into a pan of boiling water, let 
it ftand till your collops are quite hot, then pour 
them into a difh, lay over them a few broiled 
bits of bacon, and they will eat as well as frefh 
ones. * ‘ 
To mince Veal. 
CUT your veal in flices, then cut it in little 
iquare bits, but do not chop it, put it into a fauce- 74 
THE EXPERIENCED 
pan, with two or three fpoonfuls of gravy, a flice 
of lemon, a little pepper and fait, a good lump 
of'butfer rolled in flour, a tea-fpoonful of lemon- 
pickle, and a large fpoonful of cream • keep 
fhaking it over the fire till it boils, but do not 
let it boil above a minute, if you do it will make 
your veal eat hard : put fippets round yopr difh5 
and ferye it up. 
To hajh a Turkey. 
TAKE off the legs, cut the thighs in two 
pieces, cut off the pinions and bread in pretty 
large pieces, take off the fkin, or it will give the 
gravy a greafy idle, put it into a ftewpan, with 
a pint of gravy, a tea-fpoonful of lernon-pickle, 
a flice ol he end of a lemon, and a little beaten' 
mace, boil your turkey fix or feven minutes, (if 
you boil it any longer it will make it hard) then 
put it on your difb, thicken vour gravy with 
flour and butter, mix the yolks of two eggs 
with a fpoonful of thick cream, put it on your 
gravy, fhake it over the fire till it is quite hot, 
but do not let it boil, ftrain it and pour it over 
your turkey : lay fippets round, ferye it up, and 
garnifh with lemon or parflcy. 
To bajh Fowls. 
' CUT up your fowl as for eating, put it in a 
toffing-pan, with half a pint of gravy, a tea- 
fpoonful of lemon-pickle, a little mufhroom- 
catchup, a flice of lemon, thicken it with flour 
and butter ; juft before you dilb it up put in a ENGLISH HOUSEKEEPER. 
75 
fpoonful of good .cream, lay Tippets round your 
difh, and feirye it up. 
A nice way to drejs a Cold Fowl. 
PEEL off all the {kin, and pull the flefh off 
the bones in as large pieces as you can, then 
dredge it with a little flour, and fry it a nice 
brown in Latter, tofs it up in rich gravy, well- 
feafoned, and thicken it with a piece of butter 
rolled in flour; juft before you fend it up fcjueeze 
in the juice of a lemon. ' ' 
To hajh a Woodcock or Partridge. 
CUT your woodcock np as for eating, work 
the intrails very fine with the back of a fpoon, 
mix it with a fpoonful of red-wine, the fame of 
water, half a fpoonful of alegar, cut an onion 
in flices and pull it into rings, roll a little butter 
in flour, put them all in your tolling-pan, and 
ihake it over the fire till it boils, then put in your 
woodcock, and when it is thoroughly hot, lay 
it in your difh, with fippets round it, ftrain the 
iauce over the woodcock, and’lay on the onion 
in rings.-—lt is a pretty corner-dilh for dinner 
or fuppef. 
To hajh a Wild-Duck. 
CUT up your duck as for eating, put it in 
a tofling-pan, with a fpoonful of good gravy, 
the fame of red wine, a little of your onion- 
fauce, or an ohion fliced exceedingly thin; when 
it has boiled two or three minutes, lay the duck  THE EXPERIENCED 
in your difh, pour the gravy over it, it muft riot 
be thickened; you may add a tea-fpoonful of 
caper-liquor, or a little browning. 
hajh a Hare. 
CUT your hare in fmall pieces, if you have 
any of the pudding left, rub it fmall, put to it 
a large glafs of red wine, the fame quantity of 
water, half an anchovy chopped fine, an onion 
ftuck wtth four cloves, a quarter of a pound of 
butter rolled in flour, {hake them all together 
over a flow fire, till your hare is thoroughly 
hot ; it is a bad cuftom to let arty kind of hafh 
boil longer, (it makes the meat eat hard) fend 
your hare to the table in a deep difh, lay fippets 
round it, but take out the onion, and ferve it up. 
Tp boil Cabbage. 
CUT off the outfide leaves, and cut it in quar- 
ters, pick it well, and wafh if clean, boil it ini 
a large quantity of water, with plenty of fait id 
it; when it is tender, and a fine light green, 
lay it on a fieve to drain, but do not fqueeze 
it, if you do, it will take off the flavour; have 
ready forne very rich melted butter, or chop it 
with cold butter.—Greens muft be boiled the 
fame way. 
To boil a Cauliflower. 
WASH and clean your cauliflower, boil it 
in plenty of milk and water, blit Ho fait, till 
it be tender’; when you difli it Up, lay greens 
under it, pour over it good melted butter, and 
fend it up hot, 1 r * ENGLISH HOUSEKEEPER:. 
To boil Brocoli in imitation of Asparagus 
TARE the fide-lhoots of brocoli, ftrip off the 
leaves, and with a penknife take off all the out- 
rind up to the heads, tie them in bunches, and 
put them in fait and vaster ; have ready a pan of 
boiling water, with a handful of fait in it; boil 
them ten minutes, then lay them in bunches* 
and pour over them good melted butter. 
To flew Spinage. 
WASH yOur fpinage well in feveral waters* 
put it in a cullender, have ready a large pan of 
boiling water, with a handful of fait: put it in, 
let it boil two minutes, it will take off the 
ftrong earthy tafte ; then put it into a fieve, 
fqueeze it well, put a quarter of a pound of but- 
ter into a toffing-pan, put in your fpinage, keep 
turning and chopping it with a knife until it be 
quite dry and green ; lay it upon a plate, prefs it 
with another, cut it in the fhape of fippets or 
diamonds, poUr round it very rich melted butter; 
it will eat exceedingly mild, and quite a different 
tafte from the common way; ' - 
To boil Artichokes. 
IF they are young ones, leave about an inch of 
the ftalksf, put them in ftrong fait and water for 
an hour or two, then put them in a pan of cold 
fet them over the fire, but do not covet 
them, it will take oft'their colour; when you dilh 
them up, put rich melted butter in fmall cups 
or pots, like rabbits; put them in the difli with 
your artichokes, and fend them up. THE EXPERIENCED 
To boil Asparagus. 
SCRAPE your afparagus, tie them in Email 
bunches, boil them in a large pan of water with 
fait in it; before you difh them up toaft fome 
flices of white bread, and dip them in the boil- 
ing water; lay the afparagus on your toafts, 
pour on them very rich melted butter, and ferve 
them up hot. * 
To boil French-Beans. 
CUT the ends of your beans off, then cut 
them flant-ways, put them in ftrong fait and 
water as you do them, let them hand an hour, 
boil them in a large quantity of water, with a 
handful of fait in it, they will be a fine green ; 
when you difh them up pour on them melted 
butter, and fend them up. 
To boil Windsor Beans. 
BOIL them in a good quantity of fait and 
water, boil and chop fome parfley, put it in 
good melted butter; ferve them up with bacon 
in the middle, if you choofe it. 
To boil Green Peas. 
SHELL your peas juft before you want 
them, put them in boiling water, with a little 
ialt and a lump of loaf fugar; when they be- 
gin to dent in the middle they are enough 5 
ftrain them in .a fieve, put a good lump of but- 
ter into a mug, give your peas a fhake, put ENGLISH HOUSEKEEPER. 
79 
them on a difh, and fend them to the table.— 
Boil a fprig of mint in another water, chop it 
fine, and lay it in lumps round the edge of your 
m. 
To boil Parsnips. 
WASH your parfnips well, boil them til! 
they are foft, then take off the fkin, beat them 
in a bowl with a little fait, put to them a little 
cream and a lump of butter, put them in a 
toffing-pan, and let them boil till they are like 
a light cuftard-pudding, put them on a plate, 
and fend them to the table* 
CHAP. IV. 
OhJcrvations on Made-Dishes* 
IDE careful the toffing-pan is well tinned, 
quite clean, and not gritty, and put every 
ingredient into your white fauce, and have it of 
a proper thicknefs, and well boiled, before you 
put in eggs and cream, for they will not add 
(much to the thicknefs, nor (lir them with a 
fpoon after they are in, nor fet your pan on the 
fire, for it will gather at the bottom, and be in 
lumps, but hold your pan a good height from 
the fire, and keep (baking the pan round one 
way, it will keep the fauce from curdling, and 
be fure you do not let it boil; it is the bell way 
to take up your meat, collops, or hafli, or any  THE EXPERIENCE# 
other kind of a difh you are making with a fifh- 
flice, and ftrain your fauce upon it, for it is 
almoft impoffible to prevent little bits of meat 
from mixing with the fauce, but by this method 
the fauce will look clear. 
In the brown made-difhes take fpecial care no 
fat is on the top of the gfavy, but fkim it clean 
off, that it may be pf a fine brown, and tafte of 
no one thing in particular ; if you ufe any wine, 
put it in fome time before your difh is ready, to 
take off the rawnefs, for nothing can give a 
made-difh a more difagreeable tafte than raw 
wine, or frefh anchovy : when you ufe fried 
force-meat-balls, put them On a fieve to drain 
the fat from them, and never let them boil in 
your fauce, it will give it a greafy look, and 
ibften the balls; the heft way is to put them in 
after your meat is difhed up. 
You may ufe pickled artichoke 
bottoms, morrels, truffles, and force-meat-balls 
in almoft every made-difh, and in feveral you 
may ufe a roll of force-meat inftead of balls, as 
in the porcupine bread; of veal, and where you 
can ufe it, it is much handfomer than Tails, 
efpecially in a mock-turtle, collared or ragooed 
bread of veal, or any large made-difh. 
'To make Lemon-Pickle, 
TAKE two dozen of lemons, grate off the 
out-rinds very thin, cut them in four quarters, 
but leave the bottoms whole, rub on them 
equally half a pound of bay-falt, and fpread 
them on a large pewter-di£h, put them in a 
cool oven, or let them dry gradually by the fire ENGLISH HOUSEKEEPER. 
81 
till all the juice is dried into the peels, then put 
them into a pitcher, well glazed, with one ounce 
Of' mace, half an ounce of cloves beat fine, 
one ounce of nutmeg cut in thin dices, four 
ounces of garlic peeled, half a pint of mu- 
ftard-feed bruifed a little, and tied in a muffin 
bag, pour two quarts of boiling white-wine- 
vinegar upon them, clofe the pitcher well up, 
and let it ftand five or fix days by the fire ; fhake 
it well up every day, then tie it up, and let it 
ftand for three months to take off the bitter ; 
when you bottle it put the pickle and lemon in 
a hair-fieve, prefs them well, to get out the 
liquor, and let it ftand till another day, then 
pour off the fine, and bottle it ; let the other 
ftand three or four days and it will refine itfelf, 
pour it off and bottle it, let it ftand again, and 
bottle it, till the whole is refined: it may be 
put in any white-fauce and will not hurt the 
colour; it is very good for fifh-fauce and made- 
difhes, a tea-fpoonful is enough for white, and 
two for brown-fauce for a fowl; it is a moft ufe- 
ful pickle, and gives a pleafant flavour: be fure 
you put it in before you thicken the fauce, or 
put any cream in, left the fharpnefs make it 
curdle. 
Browning for M ADE-D i s H E s. 
BEAT fmall four ounces of treble-refined 
fugar, put it in a clear iron frying-pan, with 
one ounce of butter, fet it over a clear fire, 
mix it very well together all the time ; when 
it begins to be frothy, the fugar is diffblving, 
hold it higher over the fire, have ready a pint 82 
THE EXPERIENCED 
of red wine; when the fugar and butter is of a 
deep brown, pour in a little of the wine, flir itr 
well together, then add more wine, and keep 
flirring it ail the time; put in half an ounce of 
Jamaica peper, fix cloyes, four fhalots peeled, 
two or three blades of mace,, three fpoonfuls of 
mnfhroom-catchup, a little fait, the out-rind of 
one lemon, boil it flowly for ten minutes, pour 
it into a bafon; when cold, take off the fcum very 
clean, and bottle it for ufe. 
To ctrcfs a Mock-Turtle. 
TAKE the largeft calf Vhead you can get* 
with the fldn on* put it in fcalding-water till 
you find the hair will come off, clean it well, 
and walla it in warm water, and boil it three- 
quarters of an hour, then take it out of the 
water and flit it down the face, cut off all the 
meat along writh the fldn as clean from the bone 
as you can, and be careful you do not break the 
ears off, lay it on a flat difli, and fluff the ears 
with forcemeat, and tie them round with cloths,, 
take the eyes out, and pick all the reft of the 
meat clean from the bones, put it in a tofling- 
pan, with the niceft and fatteft part of another 
calf’s-head, without the fldn on, boiled as long 
as the above, and three quarts of veal gravy; 
lay the fldn in the pan clofe, and let it flew over 
a moderate fire one hour, then put in three 
fweet-breads fried a light-brown, one ounce of 
morels, the, fame of truffles, five artichoke-bot- 
toms boiled, one anchovy boned and chopped. ENGLISH HOUSEKEEPER. 
83 
fmall, a tea-fpoonful of Chyan pepper, a little 
fait, half a lemon, three pints of Madeira wine, 
two meat-fpoonfuls of mufhroom-catchup, one 
of lemon-pickle, half a pint of mulhrooms, 
and let them flew flowly half an hour longer, 
and thicken it with flour and butter ; have ready 
the yolks of four eggs Boiled hard, and the 
brains of both heads boiled ; cut the brains the 
fize of nutmegs, and make a rich forcemeat, 
and fpread it on the caul of a leg of veal, roll 
it up and boil it in a cloth one hour; wdren 
boiled, cut it in three parts, the middle largeft, 
then take up the meat into the difh, and lay 
the head over it, with the fkin-fide up, and put 
the largeft piece of forcemeat between the ears* 
and make the top of the ears to meet round it 
(this is called the crown of the turtle) ; lay the 
other flices of the forcemeat oppoftte to each 
other at the narrow end, and lay a few of the 
truffles, morels* brains, mufhrooms, eggs, and 
artichoke-bottoms upon the face and round 
it, ftrain the gravy boiling-hot upon it, be as 
quick in difhing it up as poffible, for it foon 
gets cold. 
Mock-Turtle a fecond way. 
DRESS the hair off a calf’s-head as before, 
boil it half an hour ; when boiled, cut it in pieces 
half an inch thick, and one inch and a half long, 
put it into a ftewpan, with two quarts of veal 
gravy, and fait to your tafte; let it flew one 
hour, then put in a pint of Madeira wine, half 
a tea-fpoonful of Chyan pepper, truffles and  THE EXPERIENCED 
morels one ounce each, three or four artichoke* 
bottoms boiled and cut in quarters; when ths 
meat begins to look clear, and the gravy flrong, 
put in half a lemon and thicken it with flour 
and butter,, fry a few forcemeat-balls, beat four 
yolks of hard-boiled eggs in a mortar very fine, 
with a lump of butter, and make them into balls 
the fize of pigeon’s eggs; put the forcemeat- 
balls and eggs in after you difh it up. 
N. B. A lump of butter put in the water 
makes the artichoke-bottoms boil white and 
fooner- 
To mait an Artificial Turtle. 
SCALD a calf’s-head, cut in pieces one- 
inch thick, two broad, and four long ; parboil 
a falmon's liver, cut it in ten or twelve pieces, 
feafon the whole with beaten mace, fait, and 
Chyan; put them into a well-tinned copper-difli 
with a pint and a half of gravy mads of veal, 
fix anchovies, a blade of mace, and a fprig of 
fweet-marjoram (your gravy mull be very good), 
a pint of Madeira wine, the juice of four or 
five lemons drained from the feeds, the yolks of 
ten or twelve eggs boiled hard, and about three 
dozen of forcemeat-balls, made as the receipt 
directs ; let it dew gently about an hour, al- 
ways keep it clofe covered ; then dir in a lump 
of butter the dze of an orange, with a tea- 
fpoonful of fine flour rolled in it, and let it dev/ 
full two hours longer : it you perceive it wants 
addition of feafoning, 6cc. add it to it a few mi* 
nutes before you ierve it up, which mud be in ENGLISH HOUSEKEEPER. 
85 
a foup-difti or tureen, witn the yolks and dices 
of lemon on the top; take care to fkim oft the 
fat before you difti it -up. 
To make Forcemeat for an Artificial 
Turtle. 
TAKE a pound of the fat of a loin of veal, 
the fame of lean, with fix boned anchovies, beat 
them fine in a marble mortar, feafon with mace, 
Ghyan, fait, a. iittlje Hired parfley, fweet-piar- 
joram, fome juice of lemon, and three or four 
fpoonfuls of Madeira wine, mix th.de well to- 
gether, and it into little balls, dull them 
with a little fftne and put them into your 
difh to flew about half an hour before you lerve 
it up ; the green fkin of a falmonVhead is a very 
great addition to your turtle ; boil it a little, then 
Hew it among the reft of the things. 
To make a Calf’s-Heai) Hajfc. 
.CLEAN your calf 
£nd boil it a quarter of an hour ; when it is cold 
cut the meat into thin broad flices, and put it 
into a tofling-pan, with two iquarts of gravy; 
and when it hap dewed three quarters of an hour 
add to it one anchovy, a little beaten mace, and 
Chyan to yo,ur tafte, two tea-fpopnfuls of lemon- 
pickle, two tneat-fpoQnfuJs of walnut-catchup, 
half an ounce of truffles or morels, a ilice or two 
of lemon, a bundle of fweet herbs, and a giafj 
.of white wine, mix a quarter of a pound of 
butter with flour, and put it in a few minutes 
before the head is enough, take your brains and, 
p;u,t them into hot water, it will make them fldn 86 
THE EXPERIENCED 
fooner, and beat them fine in a bafon, then add 
to them two eggs, one Ipoonful of flour, a bit 
of lemon-peel Ihred fine, chop fmall a little par- 
fley, thyme, and fage, beat them very well to- 
gether, drew in a little pepper and fait, then 
drop them in little cakes into a panful of boil- 
ing hog’s-lard, and fry them a light-brown, then 
lay them on a fieve to drain ; take your halh out 
of the pan with a fifh-flice, and lay it on your 
difh, and ftrain your gravy over it, lay upon it 
a few mulhrooms, forcemeat-balls, the yolks of 
four eggs boiled hard, and the brain-cakes - 
Garnifh with lemon and pickles. 
It is proper for a top or fide difh. 
To drcfs a Calf’s-Head the beji way. 
TAKE a calf’s-head with the (kin on, and 
fcald off all the hair, and clean it very well, cut 
it in two, take out the brains, boil the head very 
white and tender, take one part quite off the 
bone, and cut it into nine pieces, with the tongue, 
dredge it with a little flour, and let it flew on 
flow fire for about half an hour in rich white 
gravy made of veal, mutton, ’ and a piece of 
bacon, feafoned with pepper, fait, onion, and 
a very little mace ; it muff be flrained off before 
the hafb is put in it, thicken it with a little 
butter rolled in flour; the other part of the 
head muft be taken off' in one whole piece, fluff 
it with nice forcemeat, and roll it like a collar, 
and flew it tender in gravy, then put it in the 
middle of the difh, and the hafli all round, gar- 
nifh it with forcemeat-balls, fried oyfters, and the brains made into little cakes dipped in rich 
butter and fried. You may add wine, morels, 
truffles, or what you pleafe, to make it good and 
rich. 
ENGLISH HOUSEKEEPER. 
*To drcfs a Calf’s-Head Surprife, 
DRESS off the hair of a large calf’s-head 
as diredlqd in the mock-turtle, then take a fharp- 
pointed knife, and raze off the fkin, with as 
much of the meat from the bones as you poffi- 
bly can get, that it may appear like a whole head 
when it is fluffed, and be careful you do not cut 
the fkin in holes, then forage a pound of fat 
bacon, the crumbs of two penny-loaves, grate 
a fmall nutmeg, with fait, Chyan pepper, and 
ihred lemon-peel to your taft-e, the yolks of fix 
eggs well beat, mix all upinto a rich forcemeat, 
put a little into the ears, and fluff the head with 
the remainder, have ready a deep narrow pot 
that it will juft go in, with two quarts of water, 
half a pint of white wine, two fpoonfuls of 
lemon-pickle, the fame of walnut and mufti- 
room-catchup, one anchovy, a blade or two of 
mace, a bundle of fweet-herbs, a little fait and 
Chyan pepper, lay a coarfe pafte over it to keep 
in the fleam, and fet it in a very quick oven 
two hours and a half; when you take it out lay 
your head in a foup-difh, fkim the fat clean off 
the gravy, and ftrain it through a hair-fieve into 
a toffing-pan, thicken it with a lump of butter 
roiled in flour; when it has boiled, a few mi- 
nutes, put in the yolks of fix eggs well beat, 
and mixed with half a pint of cream, but do not 88 
THE EXPERIENCED 
let It boil, it will curdle the eggs; you mull 
have ready boiled a few forcemeat-balls, half an 
ounce of truffles and morels, it would make the 
gravy too dark a colour to flew them in it; pour 
gravy over your head, and garnifh with the 
truffles, morels, forcemeat-balls, miflhrooms, and 
barberries, and ferve it up.—-This is a handfome 
top-dilh at a frpall expence. 
"To grill a CalfV^ledd. 
WASH your calfVhead clean, and boll it aB 
jnoft enough, then take it up and hafh one half, 
the other half rub over with the yolk of an egtr, 
/ oo# 
a little pepper and fait, firew over it bread- 
crumbs, parfley chopped fmall, and a little 
grated lemon-peel, fet it before the fire, and keep 
bafting it all the time to make the froth rife £ 
when it is a fine light-brown, difh up your hafh!, 
and lay the grilled-fide upon it. r; ’ ‘ 5 
Blanch your tongue, flit it down the middle, 
and lay it on a foup-plate : fkin the brains, boil 
them with a little fage and parfley; chop theni 
fine, and mix them with a little melted butter 
and a fpoonful of cream, make them hot, and 
pour them over the tongue, ferve them up, and 
they are fauce for the head. '' • ; ' 
To collar a CalfVHjjad. 
TAKE a calf’s-head with the fkin on and 
fcald it, clean it well, then bone it, feafon it 
with pepper, fait, cloves, mace, and a little 
ginger, all ground very fine, take fome cochi- 
neal, diffolve it in fome water, rub it on the ENGLISH HOUSEKEEPER. 
89 
infide of the head with a little bay fait, and a 
large handful of chopped parfley, roil it up 
tight in a cloth, and boil it till you think it is 
enough in a pickle made of ail forts of fweet 
kerbs, fpices, and forne red wine, then unroll 
the cloth and roll it tight again, and put weights 
upon'it, as it lies in the pickle, to prefs it clofe 
till it is cold, then boil fome bran and water 
with fome bay and common fait, drain it off, 
and when they are both cold put in the head, 
and let it lie three or four days before you ufe it. 
To mak a Porcupine of a Breast p/’Veal 
BONE the fine and largeft breaft of veal 
you can get, rub it over with the yolks of two 
eggB,‘fpread it on the table, lay over it a little 
bacon Cut as thin as poflible, a handful of parfley 
fhred fine, the yolks of five hard-boiled eggs 
chopped' fmall, a little lemon-peel cut fine, nut- 
meg, pepper,'and fait to your tafie, and the 
crumbs of a penny-loaf fteeped in cream, roll 
the breaft dole and fkewer it up, then cut fat 
bacon and the lean of ham that has been a little 
boiled, or it will turn the veal red, and pickled 
cucumbers'about two inches long to anfwer the 
other lardings, and lard it in rows, firft ham, 
then bacon, then cucumbers, till you have 
larded it all over the veal; put it into a deep 
earthen-pot, with a pint of water, cover it, 
and fet it in a flow oven two hourswhen it 
comes from the oven ikim the fat oft, and ftrain 
the gravy through a fieve into a llewpan, put 
jri a glafs of white wine, a little lemon-pickle. 90 
THE EXPERIENCED 
and caper-liquor, a fpoonful of mu (broom catch- 
up, thicken it with a little butter, rolled in flour, 
lay your porcupine on a di(h, and pour it hot 
upon it, cut a roll of forcemeat in four dices, 
lay one at each end, and the other at the Tides; 
have ready your fweetbread cut in dices and 
fried, lay them round it, with a few mufhrooms. 
It is a grand bottom-didi when game is not to 
be had. 
N. B. Make the forcemeat of a few chopped 
oyfters, the crumbs of a penny-loaf, half a pound 
of beef-fuet dired fine, and the yolks of four 
eggs, mix them well together with nutmeg, 
Chyan pepper, and fait to your palate, fpread it 
on a veal caul, and roll it up clofe like a collared 
eel, bind it in a cloth, and boil it one hour. 
To rngoo a Breast ofYeal. 
HALF road; a bread of veal, then bone it, 
and put it in a toffing-pan, with a quart of veal 
gravy, one ounce of morels, the fame of trufdes, 
dew it till tender, and jud before you thicken 
the gravy put in a few cyders, pickled mufli- 
rooms, and pickled cucumbers, cut in fmall 
fquare pieces, the yolks of four eggs boiled 
hard, cut your fweetbread in dices, and fry it a 
light brown, didr up your veal, and pour the 
gravy hot over it, lay your fweetbread round, 
morels, truffles, and eggs upon it; garnidi wuth 
pickled barberries ; this is proper for either top 
or fide for dinner, or bottom for dipper. ENGLISH HOUSEKEEPER. 
To collar a Breast o/'Veal. 
TAKE the fined; breaft of veal, bone it, and 
rub it over with the yolks of two eggs, and ftrew 
over it fome crumbs of bread, a little grated 
lemon, a little pepper and fait, a handful of 
chopped parfley, roll it up tight, and bind it 
hard with twine, wrap it in a cloth, and boil it 
one hour and a half, then take it up to cool; 
when a little cold, take off the doth, and clip 
off the twine carefully, left you open the veal, 
cut in five flices, lay them on a difh, with the 
fweetbread boiled and cut in thin dices and laid 
round them, with ten or twelve forcemeat balls • 
pour over your white fauce, anft garnifh with 
barberries or green pickles. 
The white fauce mud be made thus:—-Take 
a pint of good veal-gravy, put to it a fpoonful 
of lemon-pickle, half an anchovy, a tea-fpoon- 
ful of mulhroom powder, or a few pickled 
mufhrooms ; give it a gentle boil; then put in 
half a pint of cream, the yolks of two eggs beat 
fine, fhake it over the fire after the eggs and 
cream is in, but do not let it boil, it will curdle 
the cream. It is proper for a top-difh at night, 
pr a fide-difh for dinner. 
A boiled Breast ofYeal. 
SKEWER your breaft of veal, that it will 11c 
flat in the difh, boil it one hour (if a large one 
an hour and a quarter), make a white fauce as 
before-mentioned for the collared one, pour it 
over, and garnifh with pickles. 92 
THE EXPERIENCED 
A Neck o/Yeat. Cutlets. 
CUT a neck of veal Into cutlets, fry them a 
fine brown, then put them in a toffing-pan, and 
ftew them till tender in a quart of good gravy, 
then add one fpoonfui of browning, the fame 
of catchup, fpme fried forcemeat-balls, a few 
truffles, morels, and pickled mulhrooms, a little 
fait, and Chyan pepper, thicken your gravy 
with flour and butter, let it boil a few minutes, 
lay your cutlets in a difh, with -the top of the 
ribs in the middle, pour your fauce oyer them, 
lay you balls, morels, truffles, and mufhrooms 
over the cutlets, and fend them up. " 
Neck of Ye at. a-la-royale. 
CUT off the fcrag-end and part of the chine- 
bone, to make it lie flat in the di(h, then chop a 
few mufhrooms, fhalots, a little parfley and 
thyme, ail very line, with pepper and fait, cut 
middlc-fized lards of bacon, and roll them in 
the herbs, Szc, and lard the lean part of the neck, 
put it in a ftewpan, with fome lean bacon or 
fhank of ham, and the ehine-bone and fcrag cut 
in pieces, with three or four carrots, onions, a 
head of celery, and a little beaten mace ; pour 
in as much water as will cover the pan very dole, 
and let it flew flowly for two or three hours, till 
tender, then drain half a pint of the liquor out 
of the pan through a fine fieve, fet it over a dove, 
and let it boil, keep ftirring it till it is dry at the 
bottom, and of a good brown ; be fure you do not 
let it burn ; then add more of the liquor drained ENGLISH HOUSE KEEPER. 
93 
free from fat, and keep ftirring .it till it becomes 
a fine thick brown glaze, then take the veal out 
of the ftewpan, and wipe it clean, and put the 
larded fide down upon the glaze, fet it over a 
gentle fire five or fix minutes to take the glaze, 
then lay it in the difh with the glazed fide up, 
and put into the fame ftewpan as much flour as 
will lie on a fixpence, ftir it about well, and 
add fome of the braize-liquor, if any left ; let 
it boil till it is of a proper thicknefs, ftrain it, 
and pour it in the bottom of the dilh, fqueeze 
in it a little juice of lemon, and ferve it up. 
Bombarded Veal. 
CUT the bone nicely out of a fillet, make a 
forcemeat of the crumbs of a penny loaf, half a 
pound of fat bacon feraped, a little lemon-peel 
or lemon-thyme, parfley, two or three fprigs of 
fweet marjoram, one anchovy, chop them all 
very well, grate a little nutmeg, Chyan pep- 
per and fait to your palate, mix all up together 
with egg and a little cream, and fill up the place 
where the bone came out with the forcemeat, 
then cut the fillet acrofs in cuts about one inch 
from another all round the fillet, fill one neck 
with forcemeat, a fecond with boiling fpinage, 
that is boiled and well fqueezed, a third with 
bread-crumbs, chopped oyfters, and beef-mar- 
row, then forcemeat, and fill them up as above 
all round the fillet, wrap the caul dole round it, 
a°d put it in a deep pot, with a pint of water, 
make a coarfe pafte to lay over it, to keep the 
oven from giving it a fiery tafte ; when it comes  THE EXPERIENCED 
out of the oven, fldm off the fat, and put the 
gravy in a ftewpan, with a fpoonful of lemon- 
pickle, and another of mufliroom-catchup, two 
of browning, half an ounce of morels and truf- 
fles, five boiled artichoke-bottoms cut in quar- 
ters, thicken the fauce with flour and butter, 
give it a gentle boil, and pour it upon the veal 
into your difii. 
To make a Fricando of YeAt* 
CUT fteaks half an inch thick, and fix inches 
long, out of the thick part of a leg of veal, lard 
them with fmall cardoons, and dull them with 
flour; put them before the fire to broil a fine 
brown, then put them into a large toflmg-pan, 
with a quart of good gravy, and let it flew half 
an hour, then put in two tea-fpoonfuls of lemon- 
pickle, a meat-fpoonful of walnut-catchup, the 
fame of browning, a flice of lemon, a little an- 
chovy and Chyan, a few morels and truffles, 
when your fricandos are tender, take them up, 
and thicken your gravy with flour and butter, 
ftrain it, place your fricandos in the difh, pour 
your gravy on them; garnifh with lemons and 
barberries. You may lay round them force- 
meat-balls fried, or forcemeat rolled in veal caul, 
and yolks of eggs boiled hard. 
To make Veal Olives. 
CUT the thick part of a leg of veal in thin 
ilices, flatten them with the broad fide of a 
Reaver, rub them over with the yolk of an egg. ENGLISH HOUSEKEEPER. 
95 
ftrew over every piece a very thin flice of bacon, 
with a few bread-crumbs, a little lemon-peel 
and parfley chopped fmall, pepper, fait, and 
nutmeg; roll them up clofe, and fkewer them, 
tight, then rub them with the yolks of eggs, 
and roll them in bread-crumbs and parfley chop- 
ped fmall, put them into a tin dripping-pan to 
bake or fry them ; then take a pint of good 
gravy, add to it a fpoonful of lemon-pickle, the 
fame of walnut-catchup, and one of browning, 
a little anchovy and Chyan pepper, thicken it 
with flour and butter, ferve them up with force- 
meat-balls, and ftrain the gravy hot upon them ; 
garnifh with pickles, and flrew over them a few 
pickled mufhrooms.—You may drefs veal cutlets 
the fame way, but not roll them. 
To make Veal Olives a fecond way. 
CUT large collops off a fillet of veal, and 
hack them very well with the back of a knife, 
fpread forcemeat very thin over every one, roll 
them up and roaft them, or bake them in an 
oven ; make a ragoo of oyfters and fweetbreads 
diced : a few morels and mufhrooms, and lay 
them in the difh with the rolls of veal: if you 
have oyfters enough, chop and mix fome with 
the forcemeat, it makes it much better; force- 
meat-balls look very pretty round them ; there 
muft be nice brown gravy in the difh, and they 
muft be fcnt up hot. THE EXPERIENCED 
To drefs Scotch Coll ops white. 
CUT them off the thick part of a leg of vealV 
the fize and thicknefs of a crown-piece, put a 
lump of butter into a tofling-pan, and fet it over 
a flow fire, or it will difcolour your collops ; be- 
fore the pan is hot lay your collops in, and keep 
turning them over till you fee the butter is 
to a thick white gravy ; put youf collops and 
gravy in a pot, and fet them upon the hearth 
to keep warm ; put cold butter again into your 
pan every time you fill it, and fry them as above, 
and fo continue till you have finilhed ; when 
you have fried them, pour your gravy from 
them into your pan, with a tea-fpoodful of le- 
mon-pickle, mufhroom-catchup, caper-liquor;, 
beaten mace, Chyan pepper, and fait, thicken 
with flour and butter ; when it has boiled five 
minutes, put in the yolks of two eggs well beat 
and mixed, with a tea-fpoonful of rich cream; 
keep fhaking your pan over the fire till your 
gravy looks of a fine thicknefs, then put in your 
collops and fhake them ; when they are quite 
hot put them on your dilh, with forcemeat-balls, 
ftrew over them pickled mulhrooms :—Garnifh 
with barberries and kidney-beans. 
To drefs Scotch Collops brown. 
CUT your collops the fame way as the white 
ones, but brown your butter before you lay in 
your collops, fry them over a quick fire, fliake 
and turn them, and keep them on a fine froth : 
when they are a light brown, put them into a ENGLISH HOUSEKEEPER. 
97 
pot, and fry them as the white ones ; when you 
have fried them all brown, pour all the gravy 
from them into a clean tofling-pan, with half a 
pint of gravy made of the bones and bits you 
cut the collops off, two tea-fpoonfuls of lemon- 
pickle, a large one of catchup, the fame of 
browning, half an ounce of morels, half a le- 
mon, a little anchovy, Chyan, and fait to your 
tafle, thicken it with flour and butter, let it 
boil flve or fix minutes, then put in your col- 
lops, and (hake them over the fire; if they boil 
it will make them hard ; when they have fim- 
mered a little, take them out with an egg-fpoon, 
and lay them on your di(h, drain your gravy, 
and pour it hot on them ; lay over them force- 
meat-balls, and little dices of bacon curled 
round a fkewer and boiled, throw a few mufti- 
rooms over ; garnifh with lemon and barberries 
and ferve them up. 
To drefs Scotch-Collops the Trench way. 
TAKE a leg of veal, and cut your collops 
pretty thick, five or fix inches long, and three 
inches broad, rub them over with the yolk of 
an egg, put pepper and fait, and grate a little 
nutmeg on them, and a little (bred parfley ; lay 
them on an earthen-difh, and fet them before 
the fire, bade them with butter, and let them 
be a fine brown, then turn them on the other 
fide, and rub them as above, bade and brown it 
the lame way; when they are thoroughly enough, 
make a good brown gravy with truffles and mo- 
rels, difh up your collops, lay truffles and morels 98 
THE EXPERIENCED 
and the yolks of hard-boiled eggs over them j 
garnifh with crifp parfley and lemon. 
Sweetbreads a-la-daube. 
TAKE three of the largeft and fineft fweet- 
breads you can get, put them in a faucepan of 
boiling water for five minutes, then take them 
out, and when they are cold lard them with a 
row down the middle, with very little pieces of 
bacon, then a row on each fide of lemon-peel, 
cut the fize of wheat ftraw; then a row on each 
fide of pickled cucumbers, cut very fine ; put 
them in a toffing-pan, with good veal gravy, a 
little juice of lemon, a fpoonful of browning, 
flew them gently a quarter of an hour ; a little 
before they are ready thicken them with hour 
and butter, difh them up, and pour the gravy 
over, lay round them bunches of boiled celery, 
or oyfter patties ; garnifh with flewed fpinage, 
green-coloured parfley, flick a bunch of barber- 
ries in the middle of each fweetbread.—lt is a 
pretty corner-difh for either dinner or flipper. 
Forced Sweetbreads. 
PUT three fweetbreads in boiling water five 
minutes, beat the yolk of an egg a little, and 
rub it over them with a feather ; ftrew on bread- 
crumbs, lemon-peel, and parfley fhred very fine, 
nutmeg, fait, and pepper to your palate; fet 
them before the fire to brown, and add to them 
a little veal-gravy, put a little mufliroom-pow- 
der, caper-liquor, or juice of lemon and brown- 
ing, thicken it with flour and butter, boil it a! 
little, ‘and pour it in your difh, lay in your ENGLISH HOUSEKEEPER. 
99 
fweetbreads, and lay over them lemon-peel in 
rings, cut like ftraws; garnifh with pickles. 
To frkafee Sweetbreads brown. 
SCALD three fweetbreads; when cold, cut 
them in flices the thicknefs of a crown piece, dip 
them in batter, and fry them in frefh butter a 
nice brown, make a gravy for them as the laft, 
flew your fweetbreads flowly in the gravy eight 
or ten minutes, lay them on your difh, and pour 
the gravy over them ; garnifh with lemon or 
barberries. %, 
Tofricafee SWEETBREADS white. 
SCALD and dice the fweetbreads as before, 
put them in a toffing-pan, with a pint of veal 
gravy, a fpoonful of white wine, the fame of 
mufhroom-catchup, a little beaten mace, ftew 
them a quarter of an hour, thicken your gravy 
with flour and butter a little before they are 
enough ; when you are going to difh them up, 
mix the yolk of an egg wuth a tea-cupful of thick 
cream, and a little grated nutmeg; put it into 
your toffing-pan, and fhake it well over the fire, 
but do not let it boil; lay your fweetbreads on 
your difh, and pour your fauce over them ; gar- 
nifh with pickled red beet-root and kidney- 
beans. 
To ragoo Sweetbreads. 
RUB them over with the yolk of an egg, 
ftrew over them bread-crumbs, parfley, thyme, 100 
THE EXPERIENCED 
and fweet-marjoram Hired fmall, and pepper and 
fait; make a roll of forcemeat like a fweetbread, 
and put it in a veal caul, and roaft them in a 
Dutch oven ; take fame brown gravy, and put 
to it a little lemon-pickle, muftiroom-catchup, 
and the end of a lemon ; boil the gravy, and 
when the fweetbreads are enough lay them in 
a difh, with the forcemeat in the middle, take 
the end of the lemon out, and pour the gravy 
into the did*, and ferve them up. 
ToJlew a Fillet o/Veal. 
TAKE a fillet of a cow-calf, fluff it well 
under the elder at the bone and quite through 
to the fhank, put it in the oven, with a pint of 
water under it, till it is a fine brown, then put 
it in a ftewpan, with three pints of gravy ; flew 
it tender, put in a few morels, truffles, a tea- 
fpoonful of lemon-pickle, a large one of brown- 
ing, and one of catchup, and a little Chyan pep- 
per ; thicken with a lump of butter rolled in 
flour; dilh up your veal, ftrain your gravy over, 
lay round forcemeat-balls; garnifh with pickles 
and lemon. 
To ragoo a Fillet e/’Veal. 
LARD your fillet and half roaft it, then put 
It in a telling- pan, with two quarts of good 
gravy, cover it clofe, and let it ftew till tender, 
then add one fpoonful of white wine, one of 
browning, one of catchup, a tea-fpoonful of 
lemon-pickle, a little caper-liquor, half an ounce ENGLISH HOUSEKEEPER. 
101 
of morels, thicken with flour and butter, lay 
it a few yolks of eggs. 
A good way to drefs a Mid calf. 
TAKE a calf’s heart, huff it with good 
forcemeat, and fend it to the oven in an earthen- 
difh, with a little water under it, lay butter over 
it, and dredge it with flour, boil half the liver 
and all the lights together half an hour, then 
chop them fmall, and put them in atofling-pan, 
with a pint of gravy, one fpoonful of lemon- 
pickle, and one of catchup, fqueeze in half a le- 
mon, pepper and fait, thicken with a good piece 
of butter rolled in flour ; when you difh it up, 
pour the minced-meat in the bottom, and have 
ready fried a fine brown, the other half of the 
liver cut in thin flices, and little bits of bacon, 
fet the heart in the middle, and lay the liver and 
bacon over the minced-meat, and ferve it up. 
To difguife a Leg of Yea 
LARD the top-fide of a leg of veal in rows' 
with bacon, and fluff it well with forcemeat 
made of oyfters, then put it into a large fauce- 
pan, with as much water as will cover it, put on 
a clofe lid, to keep in the fleam, flew it gently 
till quite tender, then take it up, and boil down 
the gravy in the pan to a quart, fkim off the fat, 
and add half a lemon, a fpoonful of mufhroom- 
catchup, a little lemon-pickle, the crumbs of 
half a penny-loaf grated exceedingly hue, boil it 
in your gravy till it looks thick, then add half 
a pint of oyfters, if not thick enough, roll a 102 
THE EXPERIENCED 
lump of butter in flour and put it in, with half 
a pint of good cream, and the yolks of three 
eggs, fhake your fauce over the lire, but do not 
let it boil after the eggs are in left; it curdle ; put 
your veal in a deep dilh, and pour the fauce over 
it; garnifb with crifped parfley and fried oyfters. 
—lt is an excellent difti for the top of a large 
table. 
Herrico of a Neck o/Mutton. 
CUT the beft end of a neck of mutton into 
chops in fingle ribs, flatten them, and fry them 
a light brown, then put them into a large fauce- 
pan, with two quarts of water, a large carrot cut 
in flices, cut at the edge like wheels; when 
they have ftewed a quarter of an hour put in 
two turnips cut in fquare flices, the white part 
of a head of celery, a few heads of afparagus, 
two cabbage lettuces fried, and Chyan to your 
tafte, boil them all together till they are tender, 
the gravy is not to be thickened ; put it into a 
tureen, or foup-difti. It is proper for a top-diftu 
7o dre/s a Neck of Mutton to eat like 
Venison. 
CUT a large neck before the fhoulder is 
taken off, broader than ufual, and the flap of 
the fhoulder with it, to make it look handforner, 
fiick your neck all over in little holes with a 
fbarp penknife, and pour a bottle of red wine 
upon it, and let it lie in the wine four or five 
days, turn and rub it three or four times a-day, 
then take it out, and hang it up for three days in ENGLISH HOUSEKEEPER. 
103 
the open air out of the -fun, and dry it often 
with a cloth to keep it from mulling ; when you 
roaft .it, bafte it with the wine it was fteeped in, 
if any left, if not, frefti wine, put white paper, 
three or four folds, to keep in the fat, roaft it 
thoroughly, and then take off the fkin, and 
froth it nicely, and ferve it up. 
To make French Steaks of a Neck of 
Mutton. 
LET your mutton he very good and large, 
and cut off moft part of the fat of the neck, and 
then cut the fteaks two inches thick, make a 
•large hole through the middle of the fiefhy part 
of every ftcak with a penknife, and fluff it with 
forcemeat made of bread-crumbs, beef-fuet, a 
little nutmeg, pepper and fait, mixed up with 
the yolk of an egg ; when they are fluffed, wrap 
them in writing paper, and put them in a Dutch 
oven, fet them before the fire to broil, they will 
take near an hour, put a little brown gravy in 
your difh, and ferve them up in the papers. 
A Shoulder 0/ Mutton 
HALF-boil a ihoulder, then put it in a tof- 
fing-pan, with two quarts of veal-gravy, four 
ounces of rice, a tea-fpoonful of mufhroom- 
powder, a little beaten mace, and ftew it one 
hour, or till the rice is enough, then take up 
your mutton and keep it hot, put to the rice 
half a pint of good cream, and a lump of butter 
rolled in flour, fhake it well, and boil it a fe\V 
plinutes ; lay your mutton on the diflh, and pour 104 
THE EXPERIENCED 
it over : garnifh with barberries or pickles, and 
lend it up. 
To drcfs a Shoulder o/Mutton, called 
Hen mid Chickens. 
HALT roafl a fhoulder, then take it up, and 
cut off the blade at the fir ft joint, and both the 
flaps, to make the blade round ; fcore the blade 
round in diamonds, throw a little pepper and 
fait over it, and fet it in a tin-oven to broil; cut 
the flaps and the meat off the fhank in thin flices 
into the gravy that runs out of the mutton, and 
put a little good gravy to it, with two fpoonfuls 
of walnut-catchup, one of browning, a little 
Chyan pepper, and one or two fhalots ; when 
your meat is tender, thicken it with flour and 
butter, put your meat in the difh with the gravy, 
and lay the blade on the top. broiled a dark 
brown ; garnifli with green piqkles, and ierve 
it up. 
To boil a Shoulder /Mutton with 
Onion-Sauce. 
PUT your fhoulder in when the water is 
cold; when enough, Another itwith onion-fauce, 
made the fame as for boiled ducks.—You may 
drefs a fhoulder of veal the fame way. 
A Shoulder of Mutton and Celery- 
Sauce. 
.BOIL it as before till it is quite enough, pour 
over it celery-fauce, and fend it to the table.— ENGLISH HOUSEKEEPER. 
105 
J\r. B. The fauce—Wafh and clean ten heads of 
celery, cut off the green tops, and take off the 
outfide ftalks, cut them into thin bits, and boil 
it in gravy till it is tender, thicken it with flour 
and butter, and pour it over your mutton.—A 
fhoulder of veal roafted, with this fauce, is very 
good. 
Mutton kehob'd. 
CUT a loin of mutton in four pieces, take 
off the fldn, and rub them with the yolk of an 
egg, ftrew over them a few bread-ciTimbs, and 
a little fhred parfley, turn them round, and fpit 
them, roaft them, and keep bailing all the while 
with frefh butter to make the froth rife ; when 
they are enough, put a little brown gravy under, 
and ferve them up ; garnifh with pickles. 
To grill a Breast c/Mutton. 
SCORE a breaft of mutton in diamonds, and 
rub it over with the yolk of an egg, then ftrew 
on a few bread-crumbs and fhred parfley, put 
it in a Dutch oven to boil, bafte it with frefh 
butter, pour in the difh good caper-fauce, and 
ferve it up. 
Split Leg o/Mutton and Onion-Sauce. 
SPLIT the leg from the fhank to the end, 
hick a fkewer in to keep the nick open, bade it 
with red wine till it is half-roafted, then take the 
wine out of the dripping-pan, and put to it one 
anchovy, fet it over the hre till the anchovy is 
diifolved, rub the yolk of a hard egg in a little  THE EXPERIENCED 
cold butter, mix it with the wine, and put it in 
your fauce-boat, put good onion-fauce over the 
leg when it is roalted, and ierve it up. 
To force a Leg o/Mutton 
R4ISE the fkin, and take out the lean part of 
the mutton, chop it exceedingly fine, with one 
anchovy, Hired a bundle of fweet herbs, grate 
a penny loaf, half a lemon, nutmeg, pepper, 
and fait to your tafte, make them into a force- 
meat with three eggs and a large glafs of red 
wine, fill up the fkin with the forcemeat, but 
leave the bone and Blank jn their place, and it 
will appear like a whole leg; lay it on an earthen- 
difh, with a pint of red wine under it, and fend 
it to the oven ; it will take two hours and a half; 
when it comes out, take off all the fit, drain the 
gravy over the mutton, lay round it hard yolks 
of eggs, and pickled mufhrooms garnifli with 
pickles, and ferve it up. 
Te drefs Sheep’s Rumps and Kidneys. 
BOIL fix Bleep’s rumps in veal-gravy, then 
lard your kidneys with bacon, and fet them be- 
fore the fire in a tin oven ; when the rumps arc 
tender, rub them over with the yolk of an egg, 
a little Chyan and grated nutmeg, fkim the fat 
off the gravy, put it in a clean toffing-pan, with 
three ounces of boiled rice, a fpoonful of good 
cream, a little mufhroom-powder or catchup, 
thicken it with flour and butter, and give it a 
gentle boil, fry your rumps a light brown ; when 
you difh them up, lay them round on your rice. ENGLISH HOUSEKEEPER. 
107 
fo that the fmall ends meet in the middle, and 
lay a kidney between every rump ; garnifh with 
red cabbage or barberries, and ferve it up. - 
It is a pretty fide or corner difti. 
To drefs a Leg 0/ Mutton to eat like 
Venison. 
GET the largeft and fatteft leg of mutton you 
can get, cut out like a haunch of venifon; as foon 
as it is killed, whilft it is warm, it will eat the 
tenderer, take out the bloody vein, hick it in 
feveral places in the under fide with a fharp- 
pointcd knife, pour over it a bottle of red wine, 
turn it in the wine four or five times a-day for 
fivedays,thendryit exceedingly well with a clean 
cloth, hang it up in the air with the thick end 
uppermofi; for five days, dry it night and morn- 
ing, to keep it from being damp, or growing 
mufty ; when you roafi; it, cover it with paper 
and pafte, as you do venifon ; ferve it up with 
venifon-fauce.—It will take four hours roafting. 
A Basque of Mutton. 
TAKE the caul of a leg of veal, lay it in a 
copper-dilh the fize of a final! Punch-bowl, take 
the lean of a leg of mutton that has been kept 
a week, chop it exceedingly fmall, take half its 
weight in beef marrow, the crumbs of a penny 
loaf, the yolks of four eggs, two anchovies, 
half a pint of red wine, the rind of half a lemon, 
grated, mix it like faufage-meat, and lay it in 
your caul in the infide of your difh, clofe up 
the caul, and bake it in a quick oven 5 when it  THE EXPERIENCED 
comes out lay your difh up-fide down, and turn 
the whole out, pour over it brown gravy, and 
fend it up with venifon-fauce in a boat:—garnifh 
with pickles. 
Oxford John. 
TAKE a hale leg of mutton, cut it in as thin 
collops as you poffibly can, take out all the fat 
iinews, feafon them with mace, pepper, and 
fait, hrew among them a little flared parfley, 
thyme, and two or three fhalots, put a good 
lump of butter into a hewpan ; when it is hot, 
put in all your collops, keep JUrring them with 
a wooden-fpoon till they are three parts done, 
then add half a pint of gravy, a little juice of 
lemon, thicken it a little with flour and butter, 
let them funnier four or five minutes, and they 
will be quite enough 5 if you let them boil, or 
have them ready before you want them, they 
will grow hard ; ferve them up hot with fried 
bread cut in flices, over round them. 
To boil a Leg gf Lamb and Loin fried.L 
CUT your leg from the loin, boll the leg 
three quarters of an hour, cut the loin in hand- 
feme heaks, beat them with a cleaver, and fry 
them a good brown, then flew them a little in 
hrong gravy, put your leg on the difli, and lay 
your fteaks round it, pour on your gravy, lay- 
round lumps of hewed fpinage and crifped par- 
ley on every heak, fend it to the table with 
goofeberry-fauce in a boat. ENGLISH HOUSEKEEPER. 
To force a Quarter of Lamb. 
TAKE a hind quarter, and cut off the fhank, 
raife the thick part of the fiefh from the bone 
with a knife, fluff the place with white force- 
meat, and fluff it under the kidney, half-road 
it, then put it in a toffmg-pan, with a quart of 
mutton-gravy, cover it dole up, and let it flew 
gently; when it is enough, take it up, and lay it 
on your difh, fkim the fat off the gravy, and 
flrain it, then put in a glafs of Madeira wine, 
one fpoonful of walnut-catchup, two of brown- 
ing, half a lemon, a little Chyan, half a pint of 
Oyfters, thicker* it with a little butter rolled in 
Pour, pour your gravy hot on your lamb, and 
ferve it up. 
To drefs a Lamb’s Head and Purtenance. 
SKIN the head and fplit it, take the black 
part out of the eyes, then wafh and clean it 
exceedingly well, lay it in warm water till it looks 
white, wafh and clean the purtenance, take off 
the gall, and lay them in water, boil it half an 
hour, then mince your heart, liver, and lights, 
very fmall, put the mince-meat in a toffing-pan, 
with a quart of mutton-gravy, a little catchup, 
pepper and fait, half a lemon, thicken it with 
flour and butter, a fpoonful of good cream, and 
juft boil it up ; when your head is boiled, rub it 
over with the yolk of an egg, drew over it bread- 
crumbs, a little flared parfley, pepper and fait, 
bade it well with butter, and brown it before the  THE EXPERIENCED 
fire, or with a falamander, put the purtenancc 
on your difh, and lay the head over it; garnifh 
with lemon or pickle, and ferve it up. 
To fricafee Lambs’ Stones. 
SKIN fix lambs’ hones, or what quantity you 
pleafe, dip them in batter, and fry them in 
hog’s-lard a nice brown, have ready a little veal 
gravy, thicken it with flour and butter, put in 
a tea-fpoonful of lemon-pickle, a little mufh- 
room-eatchup, a flice of lemon, a little grated 
nutmeg, beat the yolk of an egg, and mix it 
with two fpoonfuls of thick cream, put in your 
gravy, keep fhaking it over ther lire till it looks 
white and thick, then put in the lambs’ Hones* 
and give them a fhake ; when they are hot, difh 
them up, and lay round them boiled forcemeat- 
balls. 
To roaji a Pig in imitatlofi of Lamb. 
LET your pig be a month or five weeks old, 
divide it down the middle, take off the fhoulder, 
and leave the reft to the hind part, then take the 
ikin off, draw fprigs of parfley all over the out- 
lide, which mull be done by running a fkewer 
or larding-pin, and flicking the ftalk of the par- 
fley in it, and bake it well with frefh butter, roaft 
it a fine brown, and fend it up with a froth on 
it: garnifh with green parfley, it will eat and 
look like a fat lamb.—lt is eat with falad. English housekeeper. 
To barbecue a Pig. 
DRESS a pig of ten weeks old as if it were 
to be roafted, make a forcemeat of two ancho- 
vies, fix fage leaves, and the liver of the pig, 
all chopped very fmall; then put them into a 
marble mortar, with the crumbs of half a penny 
loaf, four ounces of butter, half a tea-fpoonful 
of Chyan pepper, and half a pint of red wine ; 
beat them all together to a pafte, put it in your 
pig’s belly, and lew it up : lay your pig down at 
a good diftance before a large brifk lire, fmge it 
well, put in your dripping-pan three bottles of 
red wine, bafte it with the wine all the time it is 
roafting ; when it is half roafted, put under your 
pig two penny loaves, if you have not wine 
enough, put in more; when your pig is near 
enough, take the loaves and fauce out of your 
dripping-pan, put to the fauce one anchovy 
chopped fmall, a bundle of fweet herbs, and half 
a lemon, boil it a few minutes, then draw your 
pig ; put a fmall lemon or apple in the pig’s 
mouth, and a loaf on each fide, ftrain your 
fauce and pour it on them boiling hot, and fend 
it up whole to the table.—lt is a grand bottom- 
difh. It will take four hours roafting. 
To barbecue a Leg o/’Pork. 
LAY down your leg to a good fire, put into 
the dripping-pan two bottles of red wine, bafte 
your porkwith it all the time it is roafting; wdien 
it is enough, take up what is left in the pan, put  THE EXPERIENCED 
to it two anchovies, the yolks of three eggs boiled 
hard and pounded fine, with a quarter of a pound 
of butter, and half a lemon, a bunch of fweet 
herbs, a tea-fpoonful of lemon-pickle, a fpoon- 
ful of catchup, and one of torragon vinegar, or 
a little torragon fhred fmall; boil them a few 
minutes, the draw your pork, and cut the (kin. 
down from the bottom of the fhank in rows an 
inch broad, raife every other row, and roll it to 
the fhank, ftrain your fauce, and pour it in boil- 
ing hot; lay oyder patties all round the pork, 
and fprigs of green parfley. 
To fluff a Chine c/Pork. 
TAKE a chine that has been hung about a 
month, boil it half an hour, then take it up, and 
make holes in it ail over the lean part, one inch 
from another, fluff them betwixt the joints 
with fhred parfley, rub it all over with the yolks 
of eggs, flrew over it bread-crumbs, bade it 
and fet it in a Dutch oven; when it is enough, 
lay round it boiled brocoli, or flewed fpinage; 
garnifh with parfley. 
To roafl a Ham or a Gammon of Bacon. 
HALF-boil your ham or gammon, then take 
off the fkin, dredge it with oatmeal, fifted very 
fine, bade it with frefli butter (it will make a 
dronger froth than either flour or bread crumbs j, 
then road it, when it is enough diflr it up, and 
pour brown gravy on your difh ; garnifh with 
green parfley, and fend it to the table. ENGLISH HOUSEKEEPER. 
To force the infide of a Surloin of Beef. 
SPIT your Purloin, then cut off from the in- 
fide all the fkin and fat together, and then take 
off all the flefh from the bones, chop the meat 
very fine with a little beaten mace, two or three 
lhalots, one anchovy, half a pint of red wine, 
a little pepper and fait, and put' it on the bones 
again, lay your fat and fkin on again, and fkewer 
it clofe, and pepper it well, when roafled take off 
the fat, and dilh up the Purloin, pour over it a 
fauce made of a little red wine, a fhalot, one 
anchovy, two or three dices of horfe-radilh, and 
ferve it up. 
To drefs the infde of a cold Surloin of Beef, 
CUT out all the infide (free from fat) of the 
furloin in pieces as thick as your finger and about 
two inches long, dredge it with a little flour, and 
fry it in nice butter of alight brown, then drain 
it, and tofs it up in rich gravy that has been well 
feafoned, with pepper, fait, fhalot, and an an- 
chovy; juft before you fend it up, add two fpoon- 
fuls of vinegar taken from pickled capers : gar- 
nifti with fried oyfters, or what you pleafe. 
Bouillie Beef. 
TAKE the thick end of a brifket of beef, 
put it into a kettle of water quite covered over, 
let it boil fall for two hours, then keep ftewing 
it clofe by the fire for fix hours more, and as the 
water waltes fill up the kettle, put in with the 
beef fome turnips cut in little balls, carrots, and  THE EXPERIENCED 
feme celery cut in pieces : an hour before it is 
done take out as much broth as will fill your 
foup-difh, and boil in it for that hour turnips 
and carrots cut out in balls, or in little fquare 
pieces, with fome celery, fait and pepper to 
your tafte; ferve it up in two difhes, the beef 
by itfelf, and the foup by itfelf; you may put 
pieces of fried bread, if you like it, in your 
foup, boil in a few knots of greens, and if you 
think your foup will not be rich enough, you 
may add a pound or two of fried mutton-chops 
to your broth when you take it from the beef, 
and let it ftew for that hour in the broth, but 
be fure to take out the mutton when you fend 
it to the table: the foup mud be very clear. 
’ ToJlew a Rump o/'Beef. 
HALF road your beef, then put it in a large 
faucepan or cauldron, with two quarts of water, 
and one of red wine, two or three blades of mace, 
a fhalot, one fpoonful of lemon-pickle, two of 
walnut catchup, the fame of browning, Chyan 
pepper and fait to your tafte, let it ftew over a 
gentle fire, clofe covered for two hours, then 
take up your beef, and lay it on a deep dilh, flam 
off the fat, and drain the gravy, and put in one 
ounce of morels, and half a pint of mufhrooms, 
thicken your gravy, and pour it over your beef, 
lay round it forcemeat-balls : garnifh with horfe- 
radifh, and ferve it up. ENGLISH HOUSEKEEPER. 
To few a Rump a fecond way. 
STUFF your beef with three cloves of garlic 
in different parts, make a hole with a fkewer, 
and get in the garlic as far as about one half 
your finger can reach, fluff it likewife in feveral 
places with forcemeat, in the making of which 
put fome fat bacon cut in very fmall dices, then 
put your beef into a pot the right-fide under, 
put about a pound of fuet over it, five or fix 
ounces of bacon fliced; and as much water as 
will cover it, then fet the pot over the fire, let 
it boil for three quarters of an hour, then cover 
the pot quite clofe, and let it flew for four hours 
over a moderate fire, after which take it up and 
pour every drop of liquor from it, and put a 
quart of claret over it, and fet it on a very flow 
fire while you are preparing the fauce, which is 
to be either of turnips, or carrots, or palates, cut 
as for a ragoo, put in as much broth as you think 
fufficientjwith fome of the clear gravy, free from, 
the fat that you poured off the beef, in a flew- 
pan j boil them a little with morels, truffles, and 
a glafs of claret, and a little butter rolled in flotir, 
which mull be toffed up together, and diffi it 
up very hot. 
A Fricando of Beef. 
CUT a few dices of beef five or fix inches 
long, and half an inch thick, lard it with bacon, 
dredge it well with flour, and fet it before a 
brifk fire to brown, then put it in a toffing-pan, 
with a quart of gravy, a few morels and truffles, half a lemon, and flew them half an hour, then 
add one fpoonful of catchup, the fame of brown- 
ings and a little Chyan, thicken your fauce, and 
pour it over your fricando; lay round them force- 
meat-balls, and the yolks of hard eggs. 
THE EXPERIENCED 
To a-la-mode Beef. 
TAKE the bone out of the rump of beef, lard 
the top with bacon, then make a forcemeat of 
four ounces of marrow, two heads of garlic, 
the crumbs of a penny-loaf, a few fweet herbs, 
chopped fmall, nutmeg, pepper, and fait to your 
tafte, and the yolks of four eggs well beat, mix 
it up, and fluff your beef where the bone came 
out, and in feveral places in the lean part, fkewer 
it round, and bind it about with a fillet, put it in 
a pot, with a pint of red wine, and tie it down 
with flrong paper, bake it in the oven for three 
hours; when it comes out, if you want to eat it 
hot, fkira the fat off the gravy, and add half an 
ounce of morels, a fpoonful of pickled mufh- 
rooms, thicken it with flour and butter, difh up 
your beef and pour on your gravy; lay round it 
forcemeat-balls, and fend it up. 
To make a Porcupine of the Flat Ribs of 
Beef. 
BONE the flat ribs, and beat it half an hour 
with a pafle:pin, then rub it over with the yolks 
of eggs, ftrew over it bread-crumbs, parfley, 
leeks3> fweet-marjoram, lemon-peel fhred fine, 
nutmeg, pepper, and fait, roll it up very clofe, 
and bind it hard, lard it acrofs with bacon, then ENGLISH HOUSEKEEPER. 
a row of cold boiled tongue, a third row of 
pickled cucumbers, a fourth row of lemon-peel; 
do it over in rows as above till it is larded all 
round, it will look like red, green, white, and 
yellow dices, then fplit it and put it in a deep pot 
with a pint of water, lay over a caul of veal, 
to keep it from fcorching, tie it down with ftrong 
paper, and fend it to the oven : when it comes 
out fkim off the fat, and drain your gravy into 
a faucepan, add to it two fpoonfuls of red wine, 
the fame of browning, one of mudiroom-catch- 
up, half a lemon, thicken it with a lump of but- 
ter rolled in flour, difh up the meat, and pour the 
gravy on the difh, lay round' forcemeat-balls; 
garnifh with horfe-radifh, and ferve it up. 
To make Brisket o/'Beef a-la-royale. 
BONE a brifket of beef, and make holes in 
it with a knife, about an inch one from another, 
fill one hole with fat bacon, a fcond with chop- 
ped parfley, and a third with chopped oyfters, 
feafoned with nutmeg, pepper, and fait, till you, 
have done the brifket over, then pour a pint of 
red wine boiling hot upon the beef, dredge it 
well with flour, fend it tp the oven, and bake it 
three hours or better ; when it comes out of the 
oven take off the fat, and drain the gravy 
over your beef; garnifh with pickles, and ferve 
it up. 
L S' 
Beef Olives. 
CUT flices off a rump of beef about fix 
inches long and half an inch thick, beat them  the experienced 
with a pade-pin, and rub them over with the 
yolk of an egg, a little pepper, fait, and beaten 
mace, the crumbs of a halfpenny loaf, two ounces 
of marrow diced fine, a handful of parflcy 
chopped fmall, and the out-rind of half a lemon 
grated, drew them all over youffleaks, and roll 
them up, fkewer them quite clofe, and fet them, 
before the fire to brown, then put them into a 
toffing-pan, with a pint of gravy, a fpoonful of 
catchup, the fame of browning, a tea-fpoonful 
of lemon-pickle, thicken it with a little butter 
rolled in flour: lay round forcemeat-balls, mudi- 
rooms, or the yolks of hard eggs. 
To make a Mock-Hare of a Beast’s Heart. 
WASH a large bead’s heart clean, and cut 
off the deaf ears, and duff* it with fome force- 
meat as you do a hare, lay a caul of veal, or 
paper over the top to keep in the duffing, road 
it either in a cradle fpit or hanging one, it will 
take an hour and a half before a good fire, bade 
it with red wine; when roaded take the wine 
out of the dripping-pan, and fkim ofi* the fat,, 
and add a glafs more wine; when it is hot put 
in fome lumps of red curran-jelly, and pour it 
in the difli, ferve it up, and fend in red curran- 
jelly cut in dices on a faucer. 
Beast’s Heart larded. 
TAKE a good bead’s heart, duff it as before, 
and lard it all over with little bits of bacon, dud ENGLISH HOUSEKEEPER. 
119 
it with flour, and cover it with paper, to keep 
it from being too dry, and fend it to the oven ; 
when baked put the heart on your ddh, take off 
the fat, and drain the gravy through a hair-fleve, 
put it in a laucepan, with one fpoonful of red 
wine, the fame of browning, and one of lemon- 
pickle, half an ounce of morels, one anchovy 
cut fmall, a little beaten mace, thicken it with 
flour and butter, pour it hot on your heart, and 
ferve it up : garnilh with barberries. 
ToJlew Ox-Palates. 
WASH your ox-palates in feveral waters, and 
then lay them in warm water for half an hour, 
then wafh them out, and put them in a pot, and 
tie them down with ftrong paper, and fend them 
to the oven with as much water as will cover 
them, or boil them till tender, then ikin them, 
and cut them in pieces half an inch broad and 
three inches long, and put them in a tolling- 
pan, with a pint of veal-gravy, one fpoonful or 
Madeira wine, the fame.of catchup and brown- 
ing, one onion ftuck with cloves, and a flice of 
lemon, Hew them half an hour, then take out 
the onion and lemon, thicken your fauce, and 
put them in a difli; have ready boiled artichoke 
bottoms, cut them in quarters, and lay them 
over your palates, with forcemeat-balls and mo- 
rels ; garnifb with lemon and ferve them up. 
To fricando Ox Palates. 
WHEN you have wafhed and cleaned your 
palates as before, cut them in fquare pieces, lard 120 
THE EXPERIENCED 
them with little bits of bacon, fry them in 
hog’srlard, a pretty brown, and put them in a 
fieve to drain the fat from them, then take bet- 
ter than half a pint of beef-gravy, one fpoonful 
of red wine, half as much browning, a little 
lemon-pickle, one anchovy, a fhalot, and a bit 
of horfe-radidb ; give them a boil, and drain 
your gravy, then put in your palates, and dew 
them half an hour,- make your fauce pretty 
thick, didi them up, and lay round them dewed 
fpinage, preffed and cut like Tippets, and Terre 
them up. 
To fricajfec Ox-Palates. 
CLEAN your palates very well as before, put 
them in a dewpot, and cover them with water, 
fet them in the oven for three or four hours; 
when they come from the oven drip off the 
fkins, and cut them in fquare pieces, feafon them 
with mace, nutmeg, Chyan, and fait; mix a 
fpoonful of dour with the yolks of two eggs, 
dip in your palates, and fry them a light brown, 
then put them in a fieve to drain; have ready 
half a pint of veal-gravy, with a little caper- 
liquor, a fpoonful of browning, and a few mufh- 
rooms, thicken it well with dour and butter, 
pour it hot on your difh, and lay in your pa- 
lates ; garnifh with fried pardey and barberries. 
ToJlcw a Turkey with Celery Sauce. 
TAKE a large turkey, and make a good 
white forcemeat of veal, and duff the craw of 
he turkey, {kewer it as for boiling, then boil ENGLISH HOUSEKEEPER. 
it in foft water till it is almoft enough, and then 
take up your turkey, and put it in a pot, with 
fome of the water it was boiled in, to keep it 
hot; put {even or eight heads of celery, that arc 
walked and cleaned very well, into the water 
that the turkey was boiled in, till they are ten- 
der, then take them up, and put in your turkey 
with the breaft down, and flew it a quarter of 
an hour, then take it up and thicken your fauce 
with half a pound of butter and flour to make 
it pretty thick, and a quarter of a pint of rich 
cream, then put in your celery; pour the fauce 
and celery hot upon the turkey’s breaft, and 
ferve it up.—lt is a proper difh for dinner or 
fupper. 
To Jlew a Turkey hr own. 
WHEN you have drawn the craw out of 
your turkey, cut it up the back, and take out the 
entrails, that the turkey may appear whole, and 
take all the bones out of the body very carefully; 
the rump, legs, and wings are to be left whole; 
then take the crumb of a penny-loaf, and chop 
half a hundred of oyfters very imall with half a 
pound of beef-marrow,a little lemon-peel cut line, 
and pepper and fait; mix them well up together, 
with the yolks of four eggs, and fluff your tur- 
key with it, few it up, and lard it down each fide 
with bacon, half-roaft it, then put it into a tof- 
fing-pam, with two quarts of veal-gravy, and 
cover it clofe up; when it has ftewed one hour, 
add a fpoonful of mufbroom-catchup, half an 
anchovy, a flice or two of lemon, a little Chyan 
pepper, and a bunch of fweet herbs; cover them 122 
THE EXPERIENCED 
clofe up again, and (lew it half an hour longer, 
then take it up and fkim the fat off the gravy, 
and ftrain it, thicken it with flour and butter, 
let it boil-a few minutes, and pour it hot upon 
your turkey : lay round it oyfter patties, and 
ferve it up. 
a-la-daube, to hefent up hot. 
CUT the turkey down the back juft enough 
to bone it, without fpoilirig the look of it, then 
fluff it with a nice forcemeat, made of oyfters 
chopped fine, crumbs of bread, pepper, fait, 
fhalots, a very little thyme, parfley, and butter, 
fill it as full as you like, and few it up with a 
thread, tie it in a clean cloth, and boil it very 
white, but not too much. You may ferve it 
up with oyfter-fauce made good, or take the 
bones with a piece of veal, mutton, and bacon, 
and make a rich gravy, feafoned with pepper, 
fait, fhalots; and a little bit of mace, ftrain it 
off through a fieve, and flew your turkey in it 
(after it is half-boiled) juft half an hour; difh 
it up in the gravy after it is well fkimmed, 
ftrained, and thickened with a few mufhrooms 
flewed white, or flewed palates, forcemeat-balls, 
fried oyfters, or fweetbreads, and pieces of le- 
mon. Difh it up with the breaft upwards ; if 
you fend it up garnifhed with palates, take care 
to have them flewed tender firft, before you 
add them to the turkey : you may put a few 
anorels and truffles in your fauce if you like it, 
but take care to wafh them dean. ENGLISH HOUSEKEEPER. 
123 
Turkey a-la-daube, to be fent up cold, 
BONE the turkey, and feafon it with pepper 
and fait, then fpread over it fome dices of ham, 
upon that fome forcemeat, upon that a foWi, 
boned and feafoned as before, then more ham 
and forcemeat, then few it up with thread; 
cover the bottom of the ftewpan with veal and 
ham, then lay in the turkey the bread down, 
chop all the bones to pieces, and put them on 
the turkey, cover the pan, and fet it on the fire 
five minutes, then put in as much clear broth as 
will cover it, let it boil two hours; when it is 
more than half done, put in one ounce of ifin- 
glafs, and a bundle of herbs. When it is done 
enough take out the turkey, and drain the jelly 
through a half-fieve, fkim off all the fat, and 
when it is cold, lay the turkey upon it, the bread 
down, and cover it with the reft of the jelly; let it 
ftand in fome cold place; when you ferve it up, 
turn it on the difh it is to be ferved in ; if you 
pleafe, you may fpread butter over the turkey’s 
bread, and put fome green parfley or flowers, or 
what you pleafe, in what form you like. 
Fowls a-la-hraifc. 
1 
SKEWER your fowl as for boiling, with the 
legs in the body, then lay over it a layer of fat 
bacon, cut in pretty thin flices, then wrapt it 
round in beet-leaves, then in a caul of veal, and 
put it into a large faucepan, with three pints of 
water, a glafs of Madeira wine, a bunch of 
fweet herbs, two or three blades of mace, and 124 
THE EXPERIENCED 
half a lemon, flew it till quite tender, take it 
up, and Ikim off the fat, make your gravy very 
thick with flour and butter, and drain it through 
a hair-fieve, and put to it a pint of oyders, a 
tea-cupful of thick cream, keep fhaking your 
toffmg-pan over the fire, and when it has fim- 
mered a little, ferve up your fowl with the 
bacon, beet-leaves, and caul on, and pour your 
fauce hot upon it; garnifh with barberries, or 
red beet-root. 
To force a Fowl. 
TAKE a large fowl, pick it clean, and cut it 
down the back, take out the entrails, and take 
the fkin off whole, cut the flefh from the bones, 
and chop it with half a pint of oyders, one 
ounce of beef-marrow, a little pepper and fait, 
mix it up with cream, then lay the meat on the 
bones, and draw the fkin over it, and few up the 
back, then cut large thin dices of bacon, and 
lay them over the bread of your fowl, tie the 
bacon on with packthread in diamonds; it will 
take an hour reading by a moderate fire; make 
a good brow*i gravy-fauce, pour it upon your 
difli, take the bacon off, and lay in your fowl, 
and ferve it up; garnifh with pickles, mufh- 
rooms, orv oyders.—It is proper for a fide-difh 
for dinner, or top for fupper. 
i 
To few Palates and Chickens. 
TO every palate or chicken take an anchovy, 
a little parfley and fhalot, with the liver of the 
chickens, fhred all thefe together very fine, and ENGLISH HOUSEKEEPER. 
fait to your tade, and duff the birds with it, 
turn them up fhort as for boiling, tie them in 
cloths, boil the palates an hour at lead:, the 
chickens not above fifteen or twenty minutes, in 
milk and water with a little fait in it; make the 
fauce with a little white gravy and white wine, 
and with it dew a good many oyders and fha- 
lots, beat it up thick with a lump of butter, 
(you may, if you pleafe, leave ©ut the wine, 
and mix a little cream in the fauce mdead of it) 
your gravy mud be made of veal; when the 
chickens are boiled, and the palates are dewed 
tender, tofs them up together in the gravy and 
oyders, fend them hot to the table, the chickens 
in the middle, and the palates round them, with 
a few white balls made of veal: you may add 
fweetbreads.- This is a very good way to 
dew a turkey. The water the palates were 
boiled in will be extremely good to make gravy, 
adding to it a good piece of veal, mutton, and 
bacon. 
125 
To fricajjee Chickens. 
SKIN them, and cut them an fmall pieces, 
wafh them in warm water, and the® dry them 
very clean with a cloth, feafon them with pepper 
and fait, and then put them into a ftewpan, with 
a little fair water, and a good piece of butter, a 
little lemon-pickle, or half a lemon, a glafs of 
white wine, one anchovy, a little mace and nut- 
meg, an onion ftuck with cloves, a bunch of le- 
mon, thyme, and fweet-marjoram, let them (lew 
together till your chickens are tender, and then  THE EXPERIENCED 
lay them on your difh, thicken your gravy with 
Hour and butter, ftrain it, then beat the yolks of 
three eggs a little, and mix them with a large 
tea-cupful of rich cream, and put it in your 
gravy, and fhake it over the fire, but do not let 
it boil, and pour it over your chickens. 
To force Chickens. 
ROAST your chickens better than half, take 
off the lkin, then the meat,and chop it fmall with 
fhred parfley and crumbs of bread, pepper and 
fait, and a little good cream, then put in the 
meat, and clofe the {kin, brown it with a fala- 
mander, and ferve it up with white fauce. 
To male artificial Chickens or Pigeons. 
MAKE a rich forcemeat of veal, lamb, or 
chickens, feafoned with pepper, fait, parfley, 
a fhalot, a piece of fat bacon, a little butter, 
and the yolk of an egg ; work it up in the fhape 
of pigeons or chickens, putting the foot of the 
bird you intend it for in the middle, fo as juft 
to appear at the bottom, roll the forcemeat very 
well in the yolk of an egg, then in the crumbs 
of bread, fend them to the oven, and bake them 
a light brown, do not let them touch each other, 
put them on tin-plates well-buttered, as you fend 
them to the oven ; you may fend them to the 
table dry, or gravy in the difh, jlift as you like. 
To marinate a Goose. 
CUT your goofe up the back-bone, then take 
•ut all the bones, and ftuff it with forceaieat, and few up the back again, fry the goofe a good 
brown, then put it into a deep ftewpan, with 
two quarts of good gravy, and cover it clofe, and 
ftew it two hours, then take it out and fkim off 
the fat, add a large fpoonful of lemon-pickle, one 
of browning, and one of red wine, one anchovy 
fhred fine, beaten mace, pepper, and fait to your 
palate, thicken it with flour and butter, boil it a 
little, difh up your goofe, and ftrain your gravy 
over it.—N, B. Make your fluffing thus: Take 
ten or twelve fage leaves, two large onions, two 
or three large fharp apples, fhred them very fine, 
mix them with the crumbs of a penny-loaf, four 
ounces of beef-marrow, one glafs of red wine, 
half a nutmeg grated, pepper, fait, and a little 
lemon-peel fhred fm'all, make a light fluffing 
with the yolks of four eggs; obferve to make 
it one hour before you want it. 
ENGLISH HOUSEKEEPER. 
127 
To flew Ducks. 
TAKE three young ducks, lard them down 
each fide the breaft, duft them with flour, and 
fet them before the fire to brown, then put them 
in a ftewpan, with a quart of water, a pint of 
red wine, on£ fpoonful of walnut-catchup, the 
fame of browning, one anchovy, half a lemon, 
a clove of garlic, a bundle of fwcet herbs, Chyan 
pepper to your talle, let them flew flowly for 
half an hour, or till they are tender, lay them on 
a difh to keep them hot, {kirn off the fat, ftrain 
your gravy through a hair-fieve, add to it a few 
morels and truffles, boil it quick till reduced to 
little more than half a pint, pour it over your 128 
THE EXPERIENCED 
ducks, and ferve it up.—It is proper for a fide* 
didi for dinner, or bottom for fupper. 
ToJlew Ducks with Green-Peas. 
HALF-roaft your ducks, then put them into a 
dewpan with a pint of good gravy, a little mint, 
and three or four fage-leaves choppedfmall,cover 
them clofe, and dew them half an hour, boil a 
pint of green-peas as for eating, and put them in 
after you have thickened the gravy; difh up your 
ducks, and pour the gravy and peas over them. 
Ducks a-la-braife, 
DRESS and fmge your ducks, lard them 
quit through with bacon rolled in Hired par- 
ley, thyme, onions, beaten mace, cloves, pepper, 
and fait, put in the bottom of a ftewpan a few 
Dices of fat bacon, the fame of ham or gammon 
of bacon, two or three Dices of veal or beef, lay 
your ducks in with the breaft down, and cover 
the ducks with Dices the fame as put under them, 
cut in a carrot or two, a turnip, one onion, a 
head of celery, a blade of mace, four or five 
cloves, a little whole pepper, cover them clofe 
down, and let them fimmer a little over a gentle 
ftove till the breaft is a light brown, then put 
fome broth or water, cover them as clofe down 
again as you can, ftew them gently betwixt two 
and three hours till enough, then take parfley, 
onion, or fhalot, two anchovies, a few gherkins 
or capers, chop them all very fine, put them in a 
fte wpan with part of the liquor from the ducks, a 
kittle browning, and the juice of half a lemon,boil ENGLISH HOUSEKEEPER. 
129 
it up, and cut the ends of the bacon even with 
the bread of your ducks, lay them on your difh, 
pour the fauce hot upon them, and ferve them 
up j fome put garlic indead of onions. 
Ducks d-ld-niode. 
SLIT two ducks down the back, and bone 
them carefully, make a forcemeat of the crumbs 
of a penny-loaf, four ounces of fat bacon fcraped, 
a little parfley, thyme, lemon-peel, two fhalots* 
or onions fhred very fine, with pepper, fait, and 
nutmeg to your tade, and two eggs, duff your 
ducks with it and few it up, lard them down 
each fide of the bread with bacon, dredge them 
well with flour, and put them in a Dutch oven 
to brown, then put them into a dewpan, with 
three pints of gravy, a glafs of red wine, a tea- 
fpoonful of lemon-pickle, a large one of walnut 
and mufhroom catchup, one of browning, and 
one anchovy, with Chyan pepper to your tade; 
dew them gently over a flow fire for an hour; 
when enough, thicken your gravy, and put in a 
few trufiles and morels, drain your gravy and 
pour it upon them. You may a-la-mode a 
goofe the fame way. 
Pigeons compote. 
TAKE fix young pigeons, and fkewer them 
as you do for boiling, put forcemeat into the 
craws, lard them down the bread, and fry them 
brown, then put them into a ftrong brown gravy, 
and det them flew three quarters of an hour, 
thicken it with a lump of butter rolled in flour. 130 
THE EXPERIENCED 
when you diHi them up, lav forcemeat-balls 
round them, and ftrain the gravy over them.— 
The forcemeat muft be made thus: grate the 
crumbs of half a penny-loaf, and fcrape a quar- 
ter of a pound of fat bacon ir.ftead of fuet, chop 
a little parfley, thyme, two (halots or an onion, 
grate a little nutmeg, lemon-peel, fome pepper, 
and fait, mix them all up with eggs. It is 
proper for a top-dilh for a fecond courfe, or a 
fide-difh for the firft. 
Pigeons in a hole. 
PICK, draw, and wafti your young pigeons, 
flick their legs in their belly, as you do boiled 
pigeons, feafcn them with pepper, fait, and 
beaten mace, put into the belly of every pigeon 
a lump of butter the fize of a walnut, lay your 
pigeons in a pie-dub, pour over them a batter 
made of three eggs, two fpoonfuls of flour, and 
half a pint of good milk, bake it in a moderate 
oven, and fcrve them to table in the fame diftu 
Pigeons tranfmpgrified. 
PICK and clean fix fmall young pigeons, 
but do not cut oft' their heads, cut off* their pi- 
nions, and boil them ten minutes in water, then 
cut off the ends of fix largecucumbers, and fcrape 
out the feeds, put in your pigeons, but let the 
heads be out at the the cucumbers, and 
flick a bunch of barberries in their bills, and 
then put them in a toffmg-pan, with a pint of 
veal-gravy, a little anchovy, a glafs of red wine 
a fpoonful of browning, a little flice of lemon, ENGLISH HOUSEKEEPER, 
Chyan and fait to your tafte, flew them feven 
minutes, take them out, thicken your gravy with 
a little butter rolled in flour, boil it up, and 
ftrain it over your pigeons, and ferve them up. 
To broil Pigeons. 
TAKE your pigeons, pick and draw them, 
fplit them down the back, and feafon them with 
pepper and fait, lay them on the gridiron with 
the breaft upward, then turn them, but be care- 
ful you do not burn the fkin; rub them over 
with butter, and keep turning them till they 
are enough, difh them up, and lay round them 
crifped parfley, and pour over them melted 
butter or gravy, which you pleafe, and fend 
them up. 
To boil Pigeons in Rice, 
WHEN you have picked and drawn your 
pigeons, turn the legs under the wings, and cut 
off the pinions, then lay over every pigeon thin 
llices of bacon, and a large beet-leaf, wrap them 
5,n clean cloths feparately, and boil them till 
enough ; have ready four ounces of rice boiled 
foft, and put into a five to drain; put the rice 
into a little good veal-gravy thickened with flour 
and butter, boil your rice a little in the gravy, 
and add two fpoonfuls of good cream; take your 
pigeons out of the cloths, and leave on the ba- 
con and beet-leaves,'pour the rice over them, 
and ferve them up. 132 
THE EXPERIENCED 
To fricando Pigeons. 
PICK, draw, and wa(h your pigeons very 
clean, duff the craws and lard them down the 
fides of the bread, fry them in butter a fine 
brown, and then put them into a toding-pan, 
with a quart of gravy; Itcw them till they are 
tender, then take off the fat, and put in a tea- 
fpoonful of lemon-pickle, a large fpoonful of 
browning, the fame of walnut-catchup, a little 
Chyan and fair, thicken your gravy, and add half 
an ounce of morels, and four yolks of hard eggs ; 
lay the pigeons in your difli, and put the morels 
and eggs round them,, and drain your fauce 
over them.—Garnifh with barberries and lemon- 
peel, and ferve them up. 
Jugged Pigeons 
TAKE fix pigeons, pluck and draw them, 
walh them clean, and dry them with a cloth, 
feafon them with beaten mace, white pepper and 
fad, put them in a jug, and put half a pound 
of butter upon them, hop up your jug clofe 
with a cloth, that no fleam can get out, fet it in 
a kettle of boiling water, and let it boil one 
hour and a half, then take out your pigeons 
and put the gravy that is come from the pigeons 
into a pan and put to it one fpoonful of wine, 
one of catchup, a dice of lemon, half an an- 
chovy chopped fmall, and a bundle of fweet 
herbs, boil it a little, thicken it with a little 
butter rolled in flour, lay your pigeons on the 
difh, and drain the gravy on them ; garnifh with ENGLISH HOUSEKEEPER. 
133 
parflev and red cabbage, and ferve them up; you 
may lay miuhrooms or forcemeat-balls.—It is a 
pretty fide or corner dilh. 
Boiled Pigeons and Bacon. 
TAKE fix young pigeons, wafh them clean 
as before, turn their legs under their wings, boil 
them in milk and water by themfelves twenty 
minutes, have ready boiled a fquare piece of 
bacon ; take off the fkin and brown the 
bacon in the middle of your dilh, and la“y the 
pigeons round it, and lumps of ftewed fpinage ; 
pour plain melted butter over them, and fehd 
parlley at\d butter in a boat. 
Pigeons JricoJfee. 
CUT your pigeons as you would do chickens 
for a fricaffee, fry them a light brown, then put 
them into fome good mutton-gravy, and ftew 
them near half an hour, and then put in half an 
ounce of morels, a fpoonful of browning, and 
a flice of lemon, take up your pigeons, and 
thicken your gravy, ftrain it over your pigeons, 
and lay round them forcemeat-bails.—Oarnifb 
with pickles. 
Partridges in Bancs. 
HALF-roaft two partridges, and take the 
fiefh from them, and mix it with the crumbs of 
a penny-loaf ffeeped in rich gravy, fix ounces 
of beef-marrow, or half a pound of fat bacon 
feraped, ten morels boiled foft and cut final I, 
two artichoke-bottoms boiled, and hired final}. 134 
THE EXPERIENCED 
the yolks of three eggs, pepper, fait, nutmeg, 
and fhred lemon-peel to your palate, work them 
together, and bake them in moulds the fliape of 
an egg, and ferve them up cold or in jelly.—* 
Garniih with curled parfley. 
ToJiew Partridges. 
TRUSS your partridges as for roafting, ftuff 
the craws, and lard them down each fide of the 
breaft, then roll a lump of butter in pepper, fait, 
and beaten mace, and put into the bellies, few 
up the vents, dredge them well, and fry them a 
light brown, then put them into a ftewpan, 
with a quart of good gravy, a fpoonful of Ma- 
deira wine, the fame of mufhroom-catchup, a 
tea-fpoonful of lemon-pickle, and half the 
quantity of mulhroom-powder, one anchovy, 
half a lemon, a fprig of fweet-marjoram, cover 
the pan clofe, and ftew them half an hour, 
then take them out, and thicken the gravy, 
boil it a little, and pour it over the partridges, 
and lay round them artichoke-bottoms boiled 
and cut in quarters, and the yolks of four hard 
eggs, if agreeable. 
To Jiew Partridges a fecond way. 
TAKE three partridges when dreffed, finge 
them, blanch and beat three ounces of almonds, 
and grate the fame quantity of fine white bread, 
chop three anchovies, mix'them with fix ounces 
of butter, ftuff the partridges, and few them up 
at both ends, trufs them, and wrap flices of fat 
bacon round them, half roaft them, then take ENGLISH HOUSEKEEPER. 
135 
one and pul] the meat off the bread,,and beat it 
in a marble-mortar, with the forcemeat it was 
fluffed with ; have ready a ftrong gravy made of 
ham and vc 1, ftrain it into a flewpan, then 
take the bacon off the other two, wipe them 
clean, and put them into the gravy, with a good 
deal of dialots, let them, flew till tender,then take 
the i put, and boil the gravy till it is almoft as 
th ; as bread-fauce, then add to it a glafs of 
fweet- oih the fame of Champagne, and the juice 
of a China orange; put your partridges in, and 
make them hot.—Garniih with flices of bacon 
and lemon. 
ToJle’w a Hare. 
WHEN you have paunched and cafed your 
hare, cut her as for eating, put her into a large 
faucepan, with three pints of heef-gravy, a pint 
of red wine, a large onion ftuck with cloves, a 
bundle of winter-favory, a dice of horfe-radifh, 
two blades of beaten mace, one anchovy, a 
fpoonful of walnut or mum catchup, one of 
browning, half a lemon, Chyan and fait to your 
tafte; put on a clofe cover, and fet it over a gentle 
Are, and flew it for two hours, then take it up 
into a foup-difh, and thicken your gravy with a 
lump of butter rolled in flour; boil it a little, 
and ftrain it over your hare.—Garnifh with le- 
mon-peel, cut like ftraws, and ferve it up. 
To jug a Hare. 
CUT the hare as for eating, feafon it with 
pepper, fait, and beaten mace ; put it into a iu£. 136 
THE EXPERIENCED 
or pitcher, with a clofe top, put to it a bundle 
of fweet herbs, and fet it in a kettle of boiling 
water, let it hand till it is tender, then take it 
up, and pour the gravy into a toffing-pan, with 
a glafs of red wine, one anchovy, a large onion 
ftuck with cloves, a little beaten mace, and 
Chyan pepper to your tafle; boil it a little and 
thicken it: difh up your hare, and flrain the 
gravy over it, then fend it up. 
Toflarendinc a Hare. 
TAKE a grown hare, and let her hang up 
four or live days, then cafe her, and leave on the 
ears, and take out all the bones except the head, 
which muft be left on whole, lay your hare flat 
on the table, and lay over the infide a forcemeat, 
and then roll it up to the head, fkewer it with 
the head and ears leaning back, tie it with pack-- 
thread, as you would a collar of veal, wrap it in 
a cloth, and boil it an hour and a half in a fauce- 
pan, with a cover on it, with two quarts of 
water; ’when your liquor is reduced to one quart, 
put in a pint of red wine, a fpoonful of lemon- 
pickle, and one of catchup, the fame of browm- 
ing, and flew it till it is reduced to a pint, thicken 
it with butter rolled in flour, lay round your 
hare a few morels, and four flices of forcemeat, 
boiled in a caul of a leg of veal: when you difh 
it up, draw the jaw-bones, and flick them in the 
eyes for horns, let the ears lie back on the roll, 
and flick a fprig of myrtle in the mouth, flrain 
over your fauce, and ferve it up : garnifh with 
barberries and parfley. Forcemeat for the ENGLISH HOUSEKEEPER. 
137 
hare : Take the crumbs of a penny-loaf, the liver 
fhred fine, half a pound of fat bacon fcraped, 
a glafs of red wine, one anchovy, two eggs, a 
little winter-favoury, Tweet-marjoram, lemon, 
thyme, pepper, fait, and nutmeg to your tafte. 
To hodge-podge a Hare. 
CUT the hare in pieces, as you do for fiew. 
ing, and put it into a pitcher, with two or 
three onions, fome fait, and a little pepper, a 
bunch of fweet herbs, and a piece of butter, 
flop the pitcher very clofe, that no fleam may 
get out, fet it in a kettleful of boiling water, 
keep the kettle filled up as the water waftes, let 
it flew four or five hours at leaft. You may, 
when you firft put the hare into the kettle, put 
in lettuce, cucumbers, celery, and turnips, if 
you like it better. 
Toflorendine Rabbits. 
TAKE three young rabbits, fkin them, but 
leave on the ears, wafh and dry them with a 
cloth, take out the bones carefully, leaving the 
head whole, then lay them flat, make a force- 
meat of a quarter of a pound of bacon fcraped, 
it anfwers better than fuet, it makes the rabbits 
eat tender and whiter ; add to the bacon the 
crumbs of a penny-loaf, a little lemon, thyme, 
or lemon-peel fhred fine, parfley chopped fmall, 
nutmeg,Chyan and fait to your palate; mix them 
up together with an egg, and fpread it over the 
rabbits, roll them up to the head, fkewer them 
flraight, and clofe the ends, to prevent the force- 138 
meat from coming out, fkewer the ears back, 
and tie them in feparate cloths, and boil them 
half an hour; when you difh them up take out 
the jaw-bones, and flick them in the eyes for 
ears, put round them forcemeat-balls and mufh- 
rooms, have ready a white-fauce made of veal- 
gravy, a little anchovy, the juice of half a le- 
mon, or a tea-fpoonful of lemon-pickle, ftrain 
it, take a quarter of a pound of butter rolled in 
hour, fo as to make the fauce pretty thick, keep 
ftirring it whilfl the hour is diffolving, beat the 
yolk of an egg, put to it fome thick cream, 
nutmeg, and fait, mix it with the gravy, and let 
it fimmer a little over the lire, but not boil, for 
it will curdle the cream ; pour it over the rabbits, 
and ferve them up. 
THE EXPERIENCED 
Rabbits furprlfed. 
TAKE young rabbits, fkewer them, and put 
the fame pudding as for the roafted rabbits,when 
they are roafted, draw out the jaw-bones, and 
ftick them in the eyes, to appear like horns, then 
take off all the meat of the back clean from 
the bones, but leave them whole, chop the meat 
exceedingly fine, with a little fhred par /ley, le- 
mon-peel, one ounce of beef-marrow, a fpoonful 
of good cream, and a little fait, beat the yolks of 
two hard eggs, and a piece of butter the fize of 
a walnut, in a marble mortar, very fine, then 
mix all together, and put it in a toffing-pan; 
when it has ftewed five minutes, lay it on the 
rabbit when you take the meat off, and put it 
■cioie down with your hand, to appear like a ENGLISH HOUSEKEEPER. 
whole rabbit, then heat a falamander, and brown 
it all over, pour a good brown gravy made as 
thick as cream in the difh, flick a bunch of 
myrtle in their mouths, and ferve them up with 
their livers broiled and frothed. 
To frlcajfee Rabbits hr own. 
CUT your rabbits as for eating, fry them 
in butter a light brown, put them in a toffing- 
pan, with a pint of water, a tea-fpoonful of 
lemon-pickle, a large fpoonful of mulhroom- 
catchup, the fame of browning, one anchovy, 
a flice of lemon, Chyan pepper and fait to your 
tafte, ftew them over a flow fire till they are 
enough ; thicken your gravy, and ftrain it, difh 
up your rabbits, and pour the gravy over them. 
To fricaffee Rabbits white. 
CUT your rabbits as before, and put them 
into a toffing-pan, with a pint of veal-gravy, a 
tea-fpoonful of lemon-pickle, one anchovy, a 
flice of lemon, a little beaten mace, Chyan pep- 
per, and fait, ftew them over a flow fife, when 
they are enough, thicken your gravy with flour 
and butter, ftrain it, then add the yolks of two 
eggs mixed with a large tea-cupful of thick 
cream, and a little nutmeg grated in it, do not 
let it boil, and ferve it up. 
To make a nice Whet before Dinner. 
CUT fome dices of bread half an inch thick, 
fry them in butter, but not too hard, then folk  THE EXPERIENCED 
fome anchovies, take out the bones, and lay 
half an anchovy on each piece of bread, have 
ready fome Ghefhire-cheefe grated, and fome 
chopped parfley mixed together, lay it pretty thick 
over the bread and anchovy, bafte it with butter, 
and brown it with a falamander; it muft be 
done on the difh on which you fend it to table. 
AJine Herico by way of Soup. 
GET a large neck of mutton, cut it into two 
parts, put the fcrag part into a ftewpan, with 
four large turnips and four carrots in a gallon of 
water, let it boil gently over a flow fire till all 
the goodnefs is out of the meat, but not boiled 
to pieces, then bruife the turnips and two of the 
carrots fine into the foup, by way of thickening 
it, cut and fry fix ounces in nice butter, and 
put them in, then cut the other part of the 
mutton in very good chops, not too large, fry 
in any fhape, and put them on the foup, and 
let it flew very flow till the chops are very ten- 
der, cut the other two carrots that were boiled, 
fry them in butter, and put them in juft before 
you take it off the fire, and feafon it to your tafte 
with pepper and fait, and fcrve it up very hot in 
a foup-difh. 
A Herico of Mutton or Lamb. 
CUT a'neck or* loin of mutton or lamb in 
nice fteaks, and fry them a light brown, have 
ready forae good gravy made of the fcrag of the 
mutton and fome veal, with- a piece of lean 
bacon and a few capers, feafon to your taftc ENGLISH HOUSEKEEPER. 
•with pepper, fait, thyme, and onions, which 
mull be ftrained off, and added to the fteaks, juft 
one hour before you fend them to the table; 
take care to do it on a flow fire, difh them up 
handfomely, with turnips and carrots cut in dice, 
with a good deal of gravy, thickened with a 
piece of butter rolled in a very little flour ; if 
they are not tender they will not be good. Send 
them up very hot. 
To Herico a Neck of Mutton a fecond way. 
, TAKE a neck of mutton and cut it into 
chops, flour them, and put them into a ftew- 
pan, fet them over the fire, and keep turning 
them till brown, then take them out, and put 
a little more into the fame pan, and keep it ftir- 
ring till brown over the fire, with a bunch of 
fweet herbs, a bay leaf, an onion, and what 
other fpice you pleafe; boil them well together, 
and then ftrain the broth through a fieve into 
an earthen-pan by itfelf, and fkim the fat off, 
which done, is a good gravy, then add turnips 
and carrots, with two fmall onions, a little 
celery, then place your mutton in a ftewpan, 
with the celery and other roots, then put the 
gravy to them, and as much water as will 
cover them; keep it over a gentle fire till ready 
to ferve up. 
A hodge-podge 
CUT a neck or loin of mutton into fteaks, 
take off* all the fat, then put the fteaks into a 
pitcher, with lettuce, turnips, carrots, two  the experienced 
cucumbers cut in quarters, four or five onions, 
and pepper and fait ; you muft not put any 
water to it, and fiop the pitcher very clofe, then 
fet it in a pan of boiling water, let it boil four 
hours; keep the pan fupplied with frefii boiling 
water as it waftes. 
To drefs Cucumbers with Eggs. 
TAKE fix large young cucumbers, pare, 
quarter, and cut them into fquares, about the 
fize of a dice, put them into boiling water, let 
them boil up, and take them out of the water, 
and put them into a ftewpan, with an onion, 
ftuck with cloves, a good flice of ham, a quar- 
tern of butter, and a little fait, fet it over the 
fire a quarter of an hour, keep it clofe covered, 
fcurn it well, and fhake it often, as it is apt to 
burn; then dredge in a little flour over them, and 
put in as much veal-gravy as will juft cover the 
cucumbers, and ftir it well together, and keep a 
gentle fire under it till no fcum will rife ; then 
take out the ham and onion, and put in the 
yolks of two eggs beat up with a tea-cupful of 
good cream; ftir it well for a minute, then take 
it off the fire, and juft before you put it in the 
diih fqueeze in a little lemon-juice ; have ready 
five or fix poached eggs to lay on the top. 
ToJlew Peas. 
TAKE a quart of young peas, wafh them 
and put them into a ftewpan, with a quarter of 
a pound of butter, three cabbage-lettuces cut 
final I, five or fix young onions, with a little thyme, parfley, pepper, and fait, and let them 
ftew all together for a quarter of an hour, then 
put them to a pint of gravy, with two or three 
Dices of bacon or ham, and let them ftew all 
together till the peas are enough, then thicken 
them up with a quarter of a pound of butter 
rolled in flour. 
ENGLISH HOUSEKEEPER. 
143 
To fricajfee Mushrooms. 
PEEL and fcrape the infide of the mufh- 
rooms, throw them into fait and water, if but- 
tons, rub them with flannel, take them out, and 
boil them with frelh fait and water, when they 
are tender put in a little Hired parfley, an onion 
ftuck with cloves, tofs them up with a good 
lump of butter rolled in a little flour ; you may 
put in three fpoonfuls of thick cream, and a 
little nutmeg cut in pieces, but take care to take 
out the nutmeg and onion before you ferve it to 
table; you may leave out the parfley, and ftew 
in a glafs of wine, if you like it. 
CHA P. V. 
Obfervations on Pies. 
O AISED pies Ihould have a quick oven, and 
well doled up, or your pie will fall in the 
Tides ; it fhould have no water put in till the 
minute it goes to the oven, it makes the crull THE EXPERIENCED 
fad, and is a great hazard of the pie running.—* 
Light pafte requires a moderate oven, but not 
too flow,' it will make it fad, and a quick oven 
will catch and bum it, and not give it time to 
rife ; tarts that are iced require a flow oven, or 
the icing will be brown, and the pafte no,t be 
near baked. Thefe fort of tarts ought to be 
made of fugar-pafte, and foiled very thin. . 
To makt crlfp Paste for Tarts. 
TAKE one pound of fine flour mixed with 
one ounce of loaf-fugar beat and fifted, make it 
into a ftiff pafte, with a gill of boiling cream, 
and three ounces of butter in it, work it well, 
roll it very thin ; when you have made your 
tarts, beat the white of an egg a little, rub it over 
them with a feather, fift a little double-refined 
fugar over them, and, bake them in a moderate 
oven. 
Icing a fecond way. 
BEAT the white of an egg to a ftrong froth, 
put in by degrees four ounces of double-refined 
fugar, with as much, gum as will lie on a fix- 
pence, beat and fifted fine, beat it half an hour, 
then lay it over your tarts the thicknefs of a 
ftraw. 
To make a light Paste for Tarts. 
TAKE one pound of fine flour, beat the 
white of an egg to a ftrong froth, mix it with as 
much water as will make three quarters of a ENGLISH HOUSEKEEPER. 
145 
pound of flour into pretty iliff pafte, roll it out 
very thin, lay the third part of half a pound of 
butter in thin pieces, dredge it with part of the 
quarter of your flour left out for that purpofe, 
roll it up tight, then with your pafte-pin roll it 
out again, do fo until all your half pound of 
butter and flour is done; cut it in fquare pieces, 
and make your tarts ; it requires a quicker oven 
than crifp-pafte. 
To make an Apple-Tart, 
SCALD eight or ten large codlins, when 
told fkin them, take the pulp, and beat it as fine 
as you can with a filver-fpoon, then mix the 
yolks of fix eggs and the whites of four, beat 
all together as fine as pofllble, put in grated nut- 
meg and fugar to your tafte, melt fome fine 
frefli butter, and beat it till it is like a fine thick 
cream, then make a fine puff-pafte, and cover 
a tin petty-pan with it, and pour in the ingre- 
dients, but do not cover it with your pafte ; bake 
it a quarter of an hour, then flip it out of the 
petty-pan on a difli, and ftrew fine- fugar, finely 
beat and fifted, all over it. 
To make Paste for a Goose-Pie, 
TAKE eighteen pounds of fine flour, put fix 
pounds of frefh butter, and one pound of ren- 
dered beef-fuet in a kettle of water, boil it two 
or three minutes, then pour it boiling hot upon 
your flour, work it well into a pretty fliff pafte, 
pull it in lumps to cool, and raife your pie, bake  THE EXPERIENCED 
it in a hot oven; you may make any railed pie 
the fame way, only take a fmaller quantity in 
proportion. 
To make a cold Paste for Dish-Pies. 
TAKE a pound of fine flour, rub into it half 
a pound of butter, beat the yolks of two eggs* 
put them into as much water as will make it a 
fliff pafte, roll it out, then put your butter on in 
thin pieces, duft it with flour, roll it up tight* 
when vou have done it fo for three times, roll 
it out pretty thin, and bake it in a quick oven. 
To make Paste for Custards. 
PUT half a pound of butter in a pan of 
water, take two pounds of flour, when your but- 
ter boils pour it on your flour, with as much 
water as will make it into a good pafte, work it 
well, and when it has cooled a little, raife your 
cuftards, put a paper round the infide of them, 
when they are half baked fill them.—When you 
make any kind of dripping pafte, boil it four or 
five minutes in a good quantity of water, to take 
the ftrength of it; when you make a cold cruft: 
with fuet, (bred it fine, pour part of it into the 
flour, then make it into a pafte, and roll it out 
as before, only ftrew in it fuet inftead of butter. 
7o make a French Pie. 
TO two pounds of flour put three quarters 
of a pound of Duller, make it into a pafte, and ENGLISH HOUSEKEEPER. 
147 
raife the walls of the pie, then roll out fome 
pafte thin, as for a lid, cut it into vine leaves, or 
the figures of any moulds you have : if you have 
no moulds, you may make ufe of a crocran, and 
pick out pretty fhapes, beat the yolks of two 
eggs, and rub the outfide of the wall of the pie 
with it, and lay the vine leaves or fhapes round 
the walls, and rub them over with the eggs, fill 
the pie with the bones of the meat, to keep the 
fleam in, that the cruft may be well foaked; it 
is to go to table without a lid. 
Take a calf’s head, wafih and clean it well, 
boil it half an hour, when it is cold cut it in 
thin flices, and put it in a tofling-pan, with three 
pints of veal-gravy, and three fweetbreads cut 
thin, and let it flew one hour, with half an 
ounce of morels, and half an ounce of truffles, 
then have ready two calf’s feet boiled and boned, 
cut them in fmall pieces, and put them into 
your tofling-pan with a fpoonful of lemon- 
pickle and one of browning, Chyan pepper, and 
a little fait; when the meat is tender, thicken 
the gravy a little with flour and butter, drain if, 
and put in a few pickled mufhrooms, but frefh 
ones if you can get them; put the meat into the 
pie you took the bones out, and lay the niceft 
part at the top, have ready a quarter of an hun- 
dred of afparagus heads, ftrew them over the 
top of the pie, and ferve it up. THE EXPERIENCED 
A Tor'kjhire Goose-Pie. 
TAKE a large fat goofe, fplit it down the 
back, and take all the bones out, bone a turkey 
and two ducks the fame way, feafon them very 
well with pepper and fait, alfo fix woodcocks, 
lay the goofe down on a clean difh, with the 
fkin-fide down, and lay the turkey into the 
goofe with the fkin down, have ready a large 
hare cleaned well, cut in pieces, and ftewed in 
the oven, with a pound of butter, a quarter of 
an ounce of mace beat fine, the fame of white 
pepper, and fait to your tafte, till the meat will 
leave the bones, and feum the butter off the 
gravy, pick the meat clean off, and beat it in a 
marble-mortarvery fine,with the butter you took 
off, and lay it in the turkey ; take twenty-four 
pounds of the fined flour, fix pounds of butter, 
half a pound of frefh rendered fuet, make the 
pafte pretty thick, and raife the pie oval, roll out 
a lump of pafte, and cut it in vine-leaves, or what 
form you pleafe ; rub the pie with the yolks of 
eggs, and put your ornaments on the walls, 
then turn the hare, turkey, and goofe, upfide 
down, and lay them in your pie, with the ducks 
at each end, and the woodcocks on the Tides, 
make your lid pretty thick and put it on; you 
may lay flowers, or the fhape of the fowls in 
pafte, on the lid, and make a hole in the middle 
of your lid ; the walls of your pie are to be one 
inch and a half higher than the lid, then rub 
it all over with the yolks of eggs, and bind it 
round with three-fold paper, and lay the fame ENGLISH HOUSEKEEPER. 
over the top ; it will take four hours baking in 
a browm-hread oven ; when it comes out, melt 
two pounds of butter in the gravy that comes 
from the hare, and pour it hot in the pie through 
a tun-difh, clofe it well up, and let it be eight 
or ten days before you cut it; if you fend it any 
diflance, make up the hole in the middle with 
cold butter, to prevent the air from getting in. 
A Hare-Pie', 
CUT a large hare in pieces, feafon it well 
with mace, nutmeg, pepper, and fait, put it in 
a jug, with half a pound of butter, cover it clofe 
up with a pa fie or cloth, fet it in a copper of 
boiling water, and let it flew one hour and a 
half, then take it out to cool, and make a rich 
forcemeat of a quarter of a pound of feraped 
bacon, two onions, a glafs of red wine, the 
crumb of a penny-loaf, a little winter-favoury, 
the liver cut fmall, a little nutmeg, feafon it 
high with pepper and fait, mix it well up with 
the yolks of three eggs, raife the pie, and lay 
the forcemeat in the bottom, lay in the hare, 
with the gravy that came out of it, lay the lid 
on, and put fiowrers or leaves on it; it will take 
an hour and a half to bake it.——It is ahandfome 
fide-difh for a large table. 
A Salmon-Pie. 
BOIL your falmon as for eating, take off the 
fein, and all the bones out, and pound the meat 
in a mortar very fine, with mace, nutmeg, pep- 
per, and fait, to your tafte, raife the pie, and put 
flowers or leases on the walls, put the falmon in.  THE EXPERIENCED 
and lid it, bake it an hour and a half, when it 
comes out of the oven take off the lid, and put 
in four ounces of rich melted butter, cut a 
lemon in flices, a lay over it, ftick in two or 
three leaves of fennel, and fend it to table with- 
out a lid. 
A Beef-Steak Pie. 
BEAT five or fix rump-fteaks very well with 
a pafte pin, and feafon them well with pepper 
and fait, lay a good puff-pafte round the difh, 
and put a little water in the bottom, then lay 
the fteaks in, with a lump of butter upon every 
fteak, and put on the lid; cut a little pafte in 
what form you pleafe, and lay it on. 
A Thatched-House Pie. 
TAKE an earthen-difh that is pretty deeps 
rub the infide with two ounces of butter, then 
fpread over it two ounces of vermicelli, make 
a good puff-pafte, and roll it pretty thick, and 
lay it on the difh ; take three or four pigeons, 
feafon them very well with pepper and fait, and 
put a good lump of butter in them, and lay them 
in the difh with the breaft down, and put a 
thick lid over them, and bake it in a moderate 
oven ; when enough take the difh you intend 
for it, and turn the pie into it, and the vermi- 
celli will appear like thatch, which gives it the 
name of thatched-houfe pie. It is a pretty 
fide or corner-difh for a large dinner, or a bot- 
tom for fupper. ' .* ! ENGLISH HOUSEKEEPER. 
Egg and Bacon-Pie to eat cold. 
STEEP a few thin flices of bacon all night 
in water, to take out the fait, lay your bacon in 
the difh, beat eight :eggs with a pint of thick 
cream, put in a little pepper and fait, and pour 
it on the bacon, lay over it a good cold pafte, 
bake it a day before you want it in a moderate 
oven. 
A CalfVHead Pie. 
♦. 
PARBOIL a calf’s-head, when cold cut k in 
pieces, feafon it well with pepper and fait, put 
it in a raifed cruft, with half a pint of ftrong 
gravy, bake it an hour and a half, when it comes 
out of the oven, cut oif the lid, and chop the 
yolks of three hard eggs fmail, ftrew them over 
the top of the pie, and lay three or four flices 
of lemon, and pour on fome good melted butter, 
and fend it to the table without a lid. 
A favoury Chicken-Pie, 
LET your chickens be final), feafon them 
with mace, pepper, and fair, put a lump of but- 
ter into every one of them, lay them in a difli, 
with the breafts up, and lay a thin flice of bacon 
over them, it will give them a pleafant flavour, 
then put in a pint of ftrong gravy, and make a 
good puff-pafte, lid it, and bake it in a moderate 
even : French cooks generally put morels and 
yolks of eggs chopped fmalL 152 
THE EXPERIENCED 
A Mince-Pie. 
BOIL a neat’s tongue two hours, then fkin 
it, and chop it as fmall as poffible, chop very 
fmall three pounds of frefh beef-fuet, three 
pounds of good baking apples, four pounds of 
currans wafhed clean, pickled, and well dried 
before the fire, one pound of jar-raifins ftoned 
and chopped fmall, and one pound of powder- 
fugar, mix them all together, with half an 
ounce of mace, the fame of nutmeg grated, 
cloves and cinnamon a quarter of an ounce of 
each, and one pint of French brandy, and make 
a rich puff-pafte; as you fill the pie up, put in 
a little candied citron and orange cut in fmall 
pieces; what you have to fpare put dole down 
in a pot and cover it up, put no citron or orange 
in till you ufe it. • ‘ 
To make a Mince-Pie without Meat. 
CHOP fine three pounds of fuet, and three 
pounds of apples, when pared and cored, wafh 
and dry three pounds of currans, ftone and chop 
one pound of jar-raifins, beat and fift one pound 
and a half of loaf-fugar, cut fmall twelve ounces 
of candied orange-peel, aqd fix ounces of citron, 
mix all well together, with a quarter of an ounce 
of nutmeg, half a quarter of an bunce of cin- 
namon, fix or eight cloves, and half a pint of 
French brandy, put it clofe, and keep it for 
life, ' ' • • '' ■ ' ' ENGLISH HOUSEKEEPER. 
A CODLIN-PIE. 
GATHER fmall codlins, put them in a 
clean brafs-pan with fpring-water, lay vine leaves 
on them, and cover them with a cloth wrapped 
round the cover of the pan to keep in the fteam ; 
when they grow foftifti, peel off the fkin, and 
put them in the fame water with the vine-leaves, 
hang them a great height over the fire to green, 
when you fee them a fine green, take them out 
of the water, and put them in a deep difh, with 
as much powder or loaf fugar as will fweeten 
them, make the lid of rich puff-pafte, and bake 
it; when it comes from the oven, take off the 
lid; and cut it in pieces like fippets, and ftiqk 
them round the infide of the pie with the 
points upward, pour over your codlins a good 
cuftard made thus: Boil a pint of cream, 
with a ftick of cinnamon, and fugar enough to 
make it a little fweet; let it ftand till cold, then 
put in the yolks of four eggs well beaten, fet it 
on the fire, and keep ftirring it till it grows 
thick, but do not let it boil, left it curdle, then 
pour it into your pie, pare a little lemon thin, 
cut the peel like ftravrs, and lay it on your cod- 
ings over the top. 
A Herb-Pje for Lent. 
TAKE lettuce, leeks, fpinage, beets, and 
parfley, of each a handful, give them a boil, then 
chop them fmall, and have ready boiled in a cloth 
one quart of groats, with two or three onions in 
them, put them in a frying-pan with the herbs. 154 
THE EXPERIENCED 
and a good deal of fait, a pound of butter, and 
a few apples cut thin, flew them a few minutes 
over the fire, fill your difh or raffed cruft with 
it; one hour will bake it, then ferve it up. 
A Venison Pasty. 
BONE a breaft or fhoulder of venifon, feafon 
it well with mace, pepper, and fait, lay it in a 
deep pot, with the beft part of a neck of mutton 
cut in flices, and boil over the venifon, pour in a 
large glafs of red wine, put a coarfe pafte over it, 
and bake it two hours in an oven ; then lay the 
venifon in a difh, and pour the gravy over it, and 
put one pound of butter over it; make a good 
puff-pafte, and lay it near half an inch thick 
round the edge of the difh ; roll out the lid, 
which muft be a little thicker than the pafte oh 
the edge of the difh, and lay it on, then roll out 
another lid pretty thin, and cut in flowers, 
leaves, or whatever form you pleafe, and lay it 
on the lid ; if you do not want it, it will keep 
in the pot it was baked in eight or ten days, but 
keep the cruft on, to prevent the air from getting 
into it.——A breaft and fhoulder of venifon it? 
the moft proper for a pafty. 
A Hottentot Pie. 
BOIL and hone two calfVfeet, clean very 
well a calf’s-chitterling, boil it and chop it frnall, 
take two chickens and cut them up as for eat- 
ing, put them in a ftewpan, with two fweet- 
breads, a quart of veal or mutton-gravy, half an 
ounce of morels, Chyan pepper and fait to your ENGLISH HOUSEKEEPER. 
155 
palate, flew them all together an hour over a 
gentle fire, then put in fix forcemeat-balls that 
have been boiled, and the yolks of four hard 
eggs, and put them in a good raifed cruft that 
has been baked for it, ftrew over the top of 
your pie a few green-peas boiled as for eating ; 
or peel and cut ibme young green brocoli-ftalks 
about the fize of peas, give them a gentle boil, 
and ftrew them over the top of your pie, and 
fend it up hot without a lid, the fame way as 
the French pie. 
A Bride’s pie. 
BOIL two calf’s-feet, pick the meat from 
the bones, and chop it very fine, fhred finall one 
pound of beef-fuet and a pound of apples, wafti 
and pick one pound of currans very final!, dry 
them before the fire, ftone and chop a quarter 
of a pound of jar-raifins; a quarter of an ounce 
of cinnamon, the fame of mace or nutmeg, twro 
ounces of candied citron, two ounces of candied 
lemon cut thin, a glafs of brandy, and one of 
Champagne, put them in a China difh with a 
rich puff pafte over it, roll another lid, and cut 
it in leaves, flowers, figures, and put a glafs 
ring in it ' 
An Eel Pie. 
SKIN and wadi your eels very clean, cut 
them in pieces an inch and a half long, leafon 
them with pepper, fait, and a little dried fage 
rubbed fmall, raife your pies about the fize of 
the infide of a plate* fill your pies with eels*  "THE EXPERIENCED 
lay a lid over them, and bake them in a quick 
oven: they require to be well baked. 
To make a Lobster-Pie. 
TAKE two or three good frefh lobfters, take 
out all the meat and cut it in large pieces, put 
a fine puff-pafte round the edge of your difh, 
then put in a layer of lobilers, and a layer of 
oyfters, with bread-crumbs and flices of but- 
ter, a little pepper and fait; then a layer of lob- 
fters, &c. till your difh is full, then take the red 
part of the lobfter, pound it fine, with chopped 
oyfters, crumbs of bread, and a little butter; 
make them into fmall balls, and fry them, then 
lay them upon the top of your pie; boil the 
fhells of your oyfters to make a little gravy, put 
to it a little pepper and fait and the oyfter-liquor, 
ftrain it through a fievc, and fill your pie with 
it, then lay on your cruft, and flick a few fmall 
claws in the middle pf your pie, and fend it to 
the oven,—-It is a genteel corner-difh for dinner, 
A Torkjhire Giblet-Pie. 
WHILST the blood of your goofe is warm, 
put in a tea-cupful of groats to fwell, grate the 
crumb of a penny-loaf, and pour a gill of boil- 
ing milk on them, Aired half a pound of beef- 
fuet very fine, chop two leeks, and four or five 
leaves of fage fmall, three yolks of eggs, pepper, 
fait, and nutmeg to your palate, mix them all up 
together, have ready the giblets feafoned very 
well with pepper and fait, and lay them round 
a deep difh, then put a pound of fat beef over ENGLISH HOUSEKEEPER. 
157 
tlie pudding in the middle of the di(h, pour in 
half a pint of gravy, lay on a good pade, and 
bake it in a moderate oven. 
A Rook-Pie. 
SRIN and draw fix young rooks, and cut out 
the back bones, feafon them well with pepper 
and fait, put them in a deep difh, with a quar- 
ter of a pint of water; lay over them half a pound 
of butter, make a good puff-pafte, and cover 
the difh, lay a paper over it, for it requires 3, 
good deal of baking. 
A fweet Veal-Pie. 
LAY marrow or beef-met, fhred very fine, in 
the bottom of your clilh ; cut into (leaks the bed; 
end of a neck of veal, and lay them in, drew over 
them fome marrow or fuet, it makes them eat 
tenderer; (lone a quarter of a pound of jar-rai fins, 
chop them a little, wafh half a pound of currans 
and put them over the (leaks, cut three ounces 
of candied citron, and two ounces of -candied 
orange, and lay them on the top; boil half a pint 
of fweet mountain or fack, with a dick of cin- 
namon, and pour it in, lay a pafte round the 
difh, and then lid it; an hour will bake it; 
when it comes out of the oven, put in a glafs of 
French brandy or (hrub, and ferve it up. 
An Olive-Pie. 
CUT a fillet of veal in thin dices, rub them 
over with yolks of eggs, drew over them a few crumbs of bread, fhred a little lemon-peel very 
fine, and put on them, with a little grated nut- 
meg, pepper, and fait, roll them up very tight 
and lay them in a pewter-difh, pour over them 
half a pint of good gravy made of bones, put 
half a pound of butter over it, make a light pafle, 
and lay it round the difh, roil the lid half an inch 
thick and lay it on.—Make a beef olive-pie the 
fame way. 
THE EXPERIENCED 
A favoury Veal-Pie. 
CUT a loin of veal into (leaks, feafon it with 
beaten mace, nutmeg, pepper, and fait: lay the 
meat in your difh, with fweetbreads feafoned 
with the meat, and the yolks of fix hard eggs, a 
pint of oyfters, and half a pint of good gravy; lay 
round your difh a good puff-pafle, half an inch 
thick, and cover it with a lid of the fame.thicknefsj 
bake it in a quick oven an hour and a quarter ; 
when you take it out of the oven, cut off the 
lid, then cut the lid in eight or ten pieces, and 
flick it round the infide of the rim, cover the 
meat with dices ,of lemon, and ferve it up. 
To make favoury Patties. 
TAKE one pound of the infide of a cold loin 
of veal, Or the fame quantity of cold fowl, that 
has been either boiled or roafted, a quarter of a 
pound of beef-fiiet, chop them as fmall as pof- 
lible, with fix or eight fprigs of parlley, feafoo. 
them well with half a nutmeg grated fine, pep- 
per and fait, put them in a tofling-pan, with half 
a pint of veal-gravy, thicken the gravy with a ENGLISH HOUSEKEEPER. 
little flour and butter, and two fpoonfuls of 
cream, andfhake them over the fire two minutes, 
and fill your patties. You mull make your 
patties thus : Raife them of an oval form, and 
b :ke them as for cuftards, cut fome long nar- 
row bits of pafie, and bake them on a dufting- 
box, but not to go round, they are for handles; 
fill your patties when quite hot with the meat, 
then fet your handles a-crofs the patties ; they 
will look like bafkets if you have nicely pinched 
the walls of the patties when you raifed them, 
five will be a difli; you may make them with 
fugar and currans inllead of parfley. 
159 
Fried Patt i es. 
CUT half a pound of a leg of veal very fmall, 
with fix oyllers, put the liquor of the oy tiers 
to the crumb of a penny-loaf, mix them to- 
gether with a little fait, put it in a toiling- pan, 
with a quarter of a pound of butter, and keep 
ftirring it for three or four minutes over the fire, 
then make a good puffpafte, roll it out, and 
cut it in little bits about the lize of a crown- 
piece, fome round, fquare, and three-cornered, 
put a little of the meat upon them, and lay a lid 
on them, turn up the edges as you would a pally, 
to keep in the gravy, fry them in a panful of 
hog’s-lard ; they are a pretty corner-dilh fordin- 
ner or fupper. If you want them for garnifh to 
a cod’s-head, put in only oyllers ; they are very 
pretty for a calf ’s-head halh. THE EXPERIENCED 
Sweet Patties. 
TAKE the meat of a boiled calf’s-foot, two 
large apples, and one ounce of candied orange; 
chop them very fmall, grate half a nutmeg, mix 
them with the yolk of an egg, a fpoonful of 
French brandy, and a quarter of a pound of 
currans clean wafhed and dried, make a good 
puff-pafte, roll it in different fhapes, as the fried 
ones, and fill them the fame way ; you may 
either bake or fry them. They are a pretty 
fide-difh for fupper. 
Common Patties. 
TAKE the kidney-part of a very fat loin of 
veal, chop the kidney, veal, and fat very fmall 
all together, feafon it with mace, pepper, and 
fait, to your tafte, raife little patties the fize of 
ji tea-cup, fill them with the meat, put thin lids 
on them, bake them very crifp : five is enough 
for a fide-difh. 
To makeJine Patties. 
SLICE either turkey, houfe-lamb, or chicken, 
with an equal quantity of the fat of lamb, loin 
of veal, or the infide of a furloin of beef, a little 
parlley, thyme, and lemon-peel (hred, put it all 
in a marble-mortar, and pound it very line, fea- 
lon it with white pepper and fait, then make a 
line pulf-pafte, roll it out in thin fquare fheets, 
put, the forcemeat in the middle, cover it over, 
clofe them all round, and cut the pafte even. Juft before they go into the oven wafh them over 
with the yolk of an egg, and bake them twenty 
minutes in a quick oven, have ready a. little 
"white gravy, feafoned with pepper, lalt, and a 
Jittle flialot, thickened up with a little cream or 
butter • as foon as the patties came out of the 
oven, make a hole in the top, and pour in fome 
gravy, you mull take care not to put too much 
gravy in for fear of its running out at the Tides, 
and Ipoiling the patties. 
English housekeeper. 
To make common Fritters. 
TAKE half a pint of ale and two eggs, beat 
in as much flour as will make it rather thicker 
than a common pudding, with nutmeg and 
fugar to your tafte, let it ftand three or four 
minutes to rife, then drop them with a fpoon into 
a pan of boiling lard, fry them a light brown, 
drain them on a Tieye, ferve them up with fugar 
grated over them, and wine-fauce in a boat. 
To make Apple Fritters. 
PARE the largeft baking apples you can get, 
take out the core with an apple-fcraper, cut them 
in round flices, and dip them in batter, made as 
for common fritters, fry them crifp, ferve them 
up with fugar grated over them, and wine-fauce 
in a boat.- They are proper for a fide-difh 
for fupper. ♦ 
To make Clary Fritters. 
BEAT two eggs exceedingly well, with one 
fpoonful of cream, one of ratafia water, one 162 
THE EXPERIENCED 
ounce of loaf-fugar, and two fpoonfuls of flour, 
grate in half a nutmeg, have ready wafhed and 
dried clary leaves, dip them in the batter, and 
fry them a nice brown ; ferve them up with 
quarters of Seville oranges laid round them and 
good melted butter in a boat. 
To make Raspberry Fritters. 
GRATE two Naples bifcuits, pour over them 
half a gill of boiling cream; when it is almoft 
cold, beat the yolks of four eggs to a ftrong 
froth, beat the buifcuits a little, then beat both 
together exceedingly well, pour to it two ounces 
of fugar, and as much juice of rafpberry as will 
make it a pretty pink colour, and give it a pro- 
per fharpnefs, drop them into a pan of boiling 
lard, the fize of a walnut; when you difh them 
up, flick bits of citron in fome, and blanched 
almonds cut length-ways in others; lay round 
them green and yellow fweetmeats, and ferve 
them up.—■~They are a pretty corner-di£h for 
cither dinner or flipper. 
To viake Tansey Fritters. 
TAKE the crumb of a penny-loaf, pour on 
it half a pint of boiling milk, let it fland an 
hour, then put in as much juice of tanfey as will 
give it a flavour, but nor to make it bitter, then1 
make it a pretty green with the juice of fpinage,: 
put to it a fpoonful of ratafia-water, or brandy, 
fweeten it to your tafte, grate the rind of half a 
lemon, beat the yolks of four eggs, mix them 
all together, put them in a toffing-pan, with four ENGLISH HOUSEKEEPER, 
163 
ounces of butter, flir it over a flow fire till it is 
quite thick, take it off, and let it fland two or 
three hours, then drop them into a panful of 
boiling lard ; a fpoonful is enough for a fritter; 
ferve them up with dices of orange round them, 
grate fugar over them, and wine-fauce in a boat* 
To make Plum Fritters with Rice. 
GRATE the crumb of a penny-loaf, pour 
over it a pint of boiling cream, or good milk, 
let it fland four or five hodrs, then beat it ex- 
ceedingly fine, put to it the yolks of five eggs, 
four ounces of fugar, and a nutmeg grated ; 
beat them well together, and fry them in hog’s- 
lard; drain them on a fieve, and ferve them up 
with wine-fauce under them. 
N, B. You may put currans in if you pleafe. 
To make Water Fritters, 
TARE a quart of water, five or fix fpoofifuls 
of flour (the batter mull be very thick), and a 
little fait, mix all thefe together, and beat the 
yolks and whites of eight eggs with a little 
brandy, then drain them through a hair-fieve, 
and put them to the other things ; the longer 
they fland before you fry them the better. Juft 
before you fry them, melt about half a pound 
of butter very thick, and beat it well in ; you 
mufl not turn them, and take care not to burn 
: the bell thing to fry them in is fine lard. THE EXPERIENCED 
To make French Bancees. 
TAKE half a pint of water, a bit of lemons 
peel, a bit of butter the bignefs of a walnut, a 
little orange-flower water; let thefe boil three 
or four minutes ; then take out the 
and add to it a pint of flour, keep the water 
boiling and ftirring all the while till it is fluff, 
then take it off the fire, and put in fix eggs, 
leaving out the whites of three ; beat thefe well 
for about half an hour, till they come to a fluff 
pafte, drop them into a part of boiling lard with 
a tea-fpoon ; if they are of a right lightnefs they 
will be very nice ; keep fhaking the pan all the 
time till they are of a light brown. A large 
difh will take fix or feven minutes boiling• 
when done enough, put them into a difh that 
Mil drain them, fet them by the fire, and ftrew 
line fugar over therm 
To make German Puffs. 
PUT half a pint of good milk into a tofling- 
pan, and dredge it in flour till it is thick as hafty- 
pudding, keep ftirring it over a flow fire, till it is 
all of a lump, then put it in a marble-mortar j 
tvhert it is cold put to it the yolks of three eggs, 
four ounces of fugar, a fpoonful of rofe-waterp 
grate a little ntitmeg, and the rind of half a le- 
mon, beat them together an hour or more, when 
it looks light and bright, drop them into a pan 
of boiling lard with a tea-fpoon, the fize of a 
large nutmeg, they will rife, and look like a large' ENGLISH HOUSEKEEPER. 
165 
yellow plumb if they are well beat : as you fry 
them, lay them on a fieve to drain, grate fugar 
round your dilh, and ferve them up with fack 
for fauce.—lt is a proper corner-difh for dinner 
or fupper. 
To make Gofers. 
BEAT three eggs well, with three fpoonfuls 
of flour and a little fait, then mix them with a 
pint of milk, an ounce of fugar, and half a nut- 
meg grated, beat them well together, then make 
your gofer tongs hot, rub them with frefh but- 
ter, till the bottom part of your tongs, and clap 
the top up, then turn them, and when a fine 
brown on both Tides, put them in a difh, and 
pourwhke-wine fauce over them ; five is enough 
for a difh ; do not lay them one upon 
will make them foft.—You may put in currant 
if you pleafe. 
To make Wafer Pancakes. 
BEAT four eggs well, with two fpoonfuls of 
fine flour, and two of cream, one ounce of loaf- 
fugar, beat and lifted, half a nutmeg grated, 
put a little cold butter in a clean cloth, and rub 
your pan well with it, pour in your batter, and 
make it as thin as a wafer, fry it only on one 
fide, put them on a difh, and grate fugar betwixt 
every pancake, and fend them hot to the table. 
To make Cream Pancakes. 
TAKE the yolks of two eggs, mix themwith 
half a pint of good cream, two ounces of fugar. rub your pan with lard, and fry them as thin as 
poffible; grate fugar over them, and ferve them 
up hot. 
THE EXPERIENCED 
To make Clary Pancakes. 
BEAT three eggs with three fpoonfuls of 
fine flour, and a little fait, exceedingly well, mix 
them with a pint of milk, and put lard into your 
pan; when it is hot, put in your batter as thin 
as poffible, then lay in your clary-leaves, and 
pour a little more batter thin over them; fry 
them a fine brown, and ferve them up. ’ ; 
To make Batter Pancakes, 
BEAT three eggs with a pound of flour very 
well, put to it a pint of milk, and a little fait, 
fry them in lard or butter, grate fugar over 
cut them in quarters, and ferve them up. 
To maksfine Pancakes. 
TAKE a pint of cream, eight eggs (leave 
out two of the whites) three fpoonfuls of fack? 
or orange-flower water, a little fugar, if it be 
agreeable, a grated nutmeg; the butter and 
cream muft be melted over the fire; mix all to- 
gether, with three fpoonfuls of flour ; butter the 
frying pan for the fir ft, let them run as thin as 
you can in the pan, fry them quick, and fend 
them up hot. - • 
To make Tansey Pancakes. 
BEAT four eggs, and put to them half a pint 
of cream, four fpogafuls of flour, and two of .ENGLISH HOUSEKEEPER. 
fine fugar, beat them a quarter of an hour, then 
put in one; fpoonful of the juice of tanfey, and 
two of the juice of fpinagc, with a little grated 
nutmeg, beat all together, and fry them in 
freih butter:——garnifh them with quarters of 
Seville oranges, grate double-refined lugar over 
them, and fend them up hot. 
167 
To make a pink-coloured Pancake. 
BOIL a large beet-root tender, and beat it 
fine in a marble mortar, then add the yolks of 
four eggs, two fpoonfuls of flour, and three 
fpoonfuls of good cream, fweeten it to your 
tafte, grate in half a nutmeg, and put in a 
glafs of brandy ; beat them all tqgether half an 
hour, fry them in butter, and garnifh them with 
green fweetmeats, preferved apricots, or green 
fprigs of myrtle.—It is a pretty corner-dilh for 
either dinner or flipper. 
CHAP. VI. 
Ohfervatlons on Puddings. 
T>READ and euftard puddings require time, 
and a moderate oven, that will raife and 
not burn them; batter and rice puddings a quick 
oven, and always butter the pan or difh before 
you pour the pudding in; when you boil a pud- 
ding, take great care your cloth is very clean, dip 
it in boiling water, and flour it well, and give 
your cloth a Ihake; if you boil it in a bafon, 168 
THE EXPERIENCED 
butter it and boil it in plenty of water, and 
turn it often, and do not cover the pan : when 
enough take it up in tbe bafon, let it Hand a few 
minutes to cool, then untie the firing, wrap the 
cloth round the bafon, lay your difh over it, 
and turn the pudding out, and take the bafon 
and cloth off very carefully, for very often a 
light pudding is broke in turning out. 
A Hunting Pudding. 
BOIL the fkins of two lemons very tender, 
and beat them very line; beat half a pound of. 
almonds in rofe-water and a pound of fugar 
very fine, melt half a pound of butter, and let 
it Hand till quite cold ; beat the yolks of eight 
eggs and the whites of four, mix them, and 
beat them all together,with a little orange-flower 
water, and bake it in an oven. 
To make a baked Almond-Pudding. 
BEAT eight eggs, and mix them with a pint 
of good cream, and a pound of flour, beat them, 
well together, and put to them a pound of beef- 
fuet chopped very line, a poun4 of currans well 
cleaned, half a pound of jar-raifms, ftoned and 
chopped fmall, a quarter of a pound of powdered 
fugar, twTo ounces of candied citron, the fame of. 
candied orange cut fmall, grate a large nutmeg, 
and mix all well together, with half a gill of 
brandy, put it in a cloth, and tie it up dole, it 
will take four hours boiling. ENGLISH HOUSEKEEPER. 
To make a baked Apple-Pudding. 
HALP a pound of apples well boiled and 
pounded, half a pound of butter beaten to a 
cream, and mixed with the apples before they 
are cold, and fix eggs with the whites, well 
beaten and drained, half a pound of fugar, 
pounded and lifted, the rinds of two lemons, 
well boiled and beaten, lift the peel into clean 
water twice in the boiling, put a thin cruft in 
the bottom and rims of your dilh. Half an, 
hour will bake it. 
A boiled Custard Pudding. 
BOIL a flick or two of cinnamon in a quart 
of thin cream, with a quarter of a pound of 
fugar; when it is cold put in the yolks of fix 
eggs well beat, and mix them together; fet it 
over a flow fire, and ftir it round one way, till 
it grows pretty thick, but do not let it boil, take 
it off, and let it ftand till it be quite cold, butter 
a cloth very well, and dredge it with flour, put 
in your cuftard, and tie it up very clofe ; it will 
take three quarters of an hour boiling; when you 
take it up, put it in a round bafon to cool a little, 
then untie the cloth, and lay the difh on the 
bow], and turn it upfide down ; be careful how 
you take off the cloth, for a very little will 
break the pudding; grate over it a little fugar; 
for fauce, white wine thickened with flour and 
butter put in the difti. THE EXPERIENCED 
A Lemon-Pudding. 
BLANCH and beat eight ounces of Jordan*- 
almonds, with orange-flower water, add to them, 
half a pound of cold butter, the yolks of ten 
eggs, the juice of a large lemon, half the rind 
grated fine, work them in a marble mortar, or 
wooden bafon, till they look white and light, 
lay a good puff-pafte pretty thin in the bottom 
of a China-difh, and pour in your pudding; it 
will take half an hour baking. 
To make a Lemon-Pudding a fecond way* 
GRATE the rinds of four lemons, and the 
juice of two or three, as they are in fize, then 
take two buifcuits grated, three quarters of a 
pound of boiled butter, with half a pound of 
iugar diffolved in the yolks of twelve eggs, and 
four whites well beat, with a little fait, and a 
quarter of a nutmeg grated ; mix all together 
very well, and put it into a difh; put a nice pafte 
round the edge before it goes into the oven. 
Half an hour will bake it. • 
cTo make a Lemon-Pud ding a third way. 
TAKE a pound of flour well dried and fifted, 
a pound of fine fugar beat and fifted; the rind 
of a lemon grated, twelve eggs, the yolks beat 
a little by themfelves, and the whites beat till 
they are all froth, then gently mix all together, 
put it in a pan, and bake it juft half an hour. ENGLISH HOUSEKEEPER. 
171 
A ground Rice-Pudding. 
BOIL four ounces of ground rice in water 
$ll it be foft, then beat the yolks of four eggs, 
and put to them a pint of cream, four ounces of 
fugar, and a quarter of a pound of butter, mix 
them all well together. 
An Orange-Pudding. 
BOIL the rind of a Seville orange very fofq, 
beat it in a marble-mortar, with the juice, put 
to it two Naples bifcuits grated very line, half a 
pound of butter, a quarter of a pound of fugar, 
and the yolks of fix eggs, mix them well to- 
gether, lay a good puff pa He round the edge of 
your China-difh, bake it in a gentle oven half 
an hour; you may make a lemon-pudding the 
fame way, by putting in a lemon infteadof the 
orange. * ; 
To make an Or.ANGE-Pudoing a fecond way. 
TAKE the rinds of fix oranges, boil them 
till they are tender, changing the water as often 
as you find it bitter, cut them very fine, then 
pound and lift three quarters of a pound of loaf- 
fugar, wafh very well three quarters of a pound 
of butter, then take twelve eggs, leaving four 
of the whites out; mix all well together, but- 
ter the bottom of the difh well, and make a 
rich cruft, which rauft be put at the bottom* 
Bake it nicely; it muft not be too brown. 172 
THE EXPERIENCED 
Calf’s-Foot Pudding. 
BOIL a gang of calf’s-feet, take the meat 
from the bones, and chop it exceedingly fine, put 
to it the crumb of a penny-loaf, a pound of beef- 
fuet fhred very fmall, half a pint of cream, 
eight eggs, a pound of currans well cleaned, 
four ounces of citron cut fmall, two ounces of 
candied orangg cut like ftraws, a large nutmeg 
grated, and a large glafs of brandy, mix them 
all very well together, butter your cloth, and 
duft it with flour, tie it clofe up, boil it three 
hours; when you take the pudding up, it is befl 
to put it in a bowl that will juft hold it, and 
let it ftand a quarter of an hour before you 
turn it out, lay your difh upon the top of the. 
bafon, and turn it upfide down. 
A boiled Rice-Pudding. 
BOIL a quarter of a pound of rice in water 
till it be foft, and put it in a hair-fieye to drain* 
beat it in a marble-mortar, with the yolks of 
five eggs, a quarter of a pound of butter, the 
fame of fugar, grate a fmall nutmeg, and the 
rind of half a lemon, work them well together 
for half an hour, then put in half a pound of 
currans well wafhed and cleaned, mix them 
well together, butter your cloth and tie it up, 
boil it an hour, and ferve it up with white-wine 
fauce. ENGLISH HOUSEKEEPER. 
Bread-Pudding. 
TAKE the crumb of a penny-loaf, and pour 
6n it a pint of good milk boiling hot, when 
it is cold, beat it very fine, with two ounces of 
butter, and fugat to your palate, grate half a 
nutmeg in it, beat it Up with four eggs, ancf 
put them in, and beat all together, near half an 
hour, tie it in a cloth, and boil it an hour ; you 
may put in half a pound of currans for change, 
and pour over it a white-wine fauce. 
To make a boiledlbK'E ad-Pudding afccond way. 
Take the infide of a penny-loaf, grate it 
fine, add to it two ounces of butter, take a pint 
and a half of milk, with a flick of cinnamon; 
boil it, and pour it over the bread, and cover it 
clofe till it is cold, therl take fix eggs beat up 
very well with role-water, mix them all well 
together, fweeten to your tafie, and boil it one 
hour. 
To make a Nice Pudding. 
BOIL half a pint of milk with a bit of cin- 
hamon, four eggs, with the whites well beaten, 
the rind of a lemon grated, half a pound of 
fuet chopped fine, as much bread as will do; pour 
your milk on the bread and fuet, keep mixing 
fi till cold, then put in the lemon-peel, eggs, 
a little fugar, and fome nutmeg grated fine. 
Either bake or boil it, as you think proper. 174 
the EXPERIENCED 
• # 
To Plain Pudding. 
BEAT the yolks arid whites of three eggs, 
with two large fpoonfuls of flour, a little fait, 
and half a pint of good milk or cream, make it 
the thicknefs of a pancake-batter, and beat all 
very well together. Half an hour will boil it. 
To make a Sippet-Pudding. 
CUT a penny-loaf as thin as poftible, put a 
layer of bread in the bottom of a pewter-difhs; 
then ftrew over it a layer of marrow or beef-fuet, 
a handful of currans, then lay a layer of bread, 
and fo on, till yori fill your difib, as the fir ft lay ; 
let the marrow or fuet and currans be at the 
top, beat four eggs, and mix them with a quart 
of cream, a quarter of a pound of fugar, and a 
large nutmeg grated, pour it on your difh, and 
bake it in a moderate oven ; when it comes out 
of the oven, pour over it white-wine fauce. 
An A? RIC O T-PU D DIN G. 
"fAKE twelve large apricots, pare them, and 
give them a fcaid in water, till they are foft, then 
take out the ftones, grate the crumb of a penny- 
loaf, and pour on it a pint of cream boiling hot, 
let it ftand till-half-cold, then add a quarter of a 
pound of fugar, and the yolks of four eggs, mix 
ail together with a glafs of Madeira wine, pour 
it in a difh, with thin puff-pafte round, bake it 
half an hour in a moderate oven. ENGLISH HOUSEKEEPER. 
175 
A Trasparent Pudding. 
BEAT eight eggs very well, and put them in 
a pan, with half a pound of butter, and the fame 
weight of loaf-fugar beat fine, a little grated nut- 
meg, fet it ori the fire* and keep flirting it till it 
thickens like buttered put it in a bafon 
to cool, roll a rich puff-pafle very thin, lay it 
round the edge of a China-difh, then pour in the 
pudding, and bake it in a moderate oven half an 
hour, it will cut light and clear.—lt is a pretty 
pudding for a corner for dinner, and a middle for 
flipper. 
A Vermicelli Pudding. 
BOIL four ounces of vermicelli in a pint of 
new milk till it is foft, with a flick or two of 
cinnamon* then piit in half a pint of thick cream, 
a quarter of a pound of butter, a quarter of a 
pound of fdgar, and the yolks of four beaten 
eggs.——Bake it in ail earthen-difh without a 
pafte. 
A red Sago-Pudding. 
TAKE two ounces of fago, boil it in water, 
with a flick of cinnamon, till it be quite foft and 
thick, let it (land till quite cold ; in the mean 
time grate the crumb of a halfpenny-loaf, and 
pour over it a large glafs of red wine, chop four 
ounces of marrow, and half a pound of lugar, 
and the yolks of four beaten eggs, beat them all 
together for a quarter of an hour, lay a puff- THE EXPERIENCED 
pafte round your difh, and fend it to the overt 
when it comes back flick it over with blanched 
almonds cut the long way, and bits of citron cut 
the fame; fend it to table. 
A boiled Tansey-Pudding, 
GRATE four Naples bifcuits, put as much 
cream boiling hot as will wet them, beat the 
yolks of four eggs, have ready a few chopped 
tanfey-leavcs, with as much fpinage as will make 
it a pretty green, be careful you do not put too, 
much tan fey in it, it will make it bitter, mix all 
together when the cream is cold with a little 
fugar, and fet it over a flow lire till it grows' 
thick, then take it off, arid when cold put it in 
a cloth, well buttered and floured, tie it up clofe,; 
and let it boil three quarters of an hour, take it 
up in a bafon, and let it fland one quarter, then 
turn it carefully out, and put white-wine fauce 
round it 
A Tansey-Pudding with Almonds. 
BLANCH four ounces of almonds, and belt 
them very fine, with rofe-water, flice a French 
roll very thin, put on a pint of cream boiling 
hot/beat four eggs very well, and mix with the 
eggs when beaten a little fngar, and grated nut- 
meg, a glafs of brandy, a little juice of t'anfey, 
and the juice of fpinage to make it green', put 
all the ingredients into a ftewpari, with a quar- 
ter of a pound of butter, arid give it a gentle 
boil; you may either boil it or bake it in a diilr,5 
either with a cruft or writing-paper. ENGLISH HOUSEKEEPER. 
177 
A Tansey-Pudding of ground Rice. 
BOIL fix ounces of ground rice in a quart of 
good milk, till it is Loft; then put in half a pound 
of butter, with fix eggs very well beat, and fugar 
and rofe-water to make it palatable ; beat feme 
fpinage in a mortar, with a few leaves of tanfey, 
fqueeze out the juice through a cloth, and put 
it in ; mix all well together, cover your difh with 
writing-paper well buttered, and pour it in; 
three quarters of an hour will bake it; when 
you difh it up, flick it all over with a Seville or 
fweet orange in half quarters. 
another may. 
BOIL two ounces of fago till it is quite thick; 
in milk, beat fix eggs, leaving out three of the 
whites, put it to half a pint of cream, two 
fpoonfuls of fack, nutmeg and fugar to your 
tafle; put a pafle round your difh,. 
Little Citron-Puddings, 
TAKE half a pint of cream, one fpponful 
of fine flour, two ounces of fugar, a little nut- 
meg, mix it all well together, with the yolks 
of three eggs, put it in tea-cups, and flick in it 
two ounces of citron cut very thin, bake them 
in a pretty quick oven, and turn them out upon 
a Ghina-difh.—Five is enough for a iiue-difh. 
A baked Tansey-Pudding. 
GRATE the crumb of a penny-loaf, pour 
on it a pint of boiling milk, with a quarter of  THE EXPERIENCED 
a pound of butter in it, let it ftand till alrnoft 
cold, then beat five eggs, and put them in, with 
a quarter of a pound of fugar, a large nutmeg 
grated, and a glafs of brandy, ftir them about, 
and put them in a tofling-pan, with as much 
juice of fpinage as will green it, and a little 
tanfey chopped final], ftir it about over a flow 
fire till it grows thick, butter a iheet of writing 
paper, and lay it in the bottom of a pewter-difli, 
pin the corners of the paper, to make it ftand 
one inch above the dilh, to keep the pudding 
from fpreading, and let it ftand three quarters of 
an hour in the oven; when baked, put the difh 
Over it you fend it up in, and turn it out upon it, 
take off the paper, ftick it round with a Seville 
orange cut in half quarters, ftick one quarter in 
the middle, and ferve it up with wine-fauce. It 
will look as green as if it had not been baked, 
when turned out. ■ ‘ 
A green Codling-Pudding. 
GREEN a quart of codlings as for a pie, 
rub them through a hair-fieve with the back of 
a wooden-fpoon, and as much of the juice of 
beets as will green your pudding, put in the 
crumb of half a penny-loaf, half a pound of 
butter, and three eggs well beaten ; beat them 
all together, with half a pound of fugar, and two 
fpoonfuls of cyder,; lay a good pafte round the 
rim of the difh, and pour it in.—Half an hour 
■Will bake it. ENGLISH HOUSEKEEPER. 
To make a common Rice-Pudding. 
WASH half a pound of rice, put to it three 
pints of good milk, mix it well with a quarter 
of a pound of butter, a Hick or two of cinnamon 
beaten line, half a nutmeg grated, one egg well 
beat, a little fait and fugar to your tafte. 
One hour and a half will bake it in a quick oven; 
when it comes out take off the top, and put the 
pudding in breakfaft cups, turn them into a hot 
fifth, like little puddings, and ferye it up. 
A Marrow-Pudding. 
POUR on the crumb of a penny-loaf a pint 
pf cream boiling hot, cut a pound of beef-mar- 
row very thin, beat four eggs very well, then add 
a glafs of brandy, with fugar and nutmeg to your 
tafte, and mix them all well up together; you 
may either boil or bake it, three quarters of an 
hour will do it; cut two ounces of citron very 
thin, and ftick them all over it when you difh 
It up. 
Marrow-Pudding a fecond way. 
HALF boil four ounces of rice, fhred half a 
pound of marrow very fine, ftone a quarter of 
a pound of raifins, chop them very fmall, with 
two ounces of currans well cleanfed, beat four 
eggs a quarter of an hour, mix it all together, 
with a pint of good cream, a fpoonful of brandy, 
fugar and nutmeg to your tafte : you may either 
bake it, or put it in hog’s {kins. THE EXPERIENCED 
Marrow-Pudding a third way. 
BLANCH half a pound of almonds, put 
them in cold water all night, the next day beat 
them in a marble-mortar very fine, with orange- 
flower or rofe-water, take the crumb of a penny- 
loaf, and pour on them a pint of boiling cream ; 
whilfl the cream is cooling, beat the yolks of 
four eggs and two whites a quarter of an hour, 
add a little fugar, and grate nutmeg to your pa- 
late, have ready fibred the marrow of two bones, 
and mix them all well together, with a little can- 
died orange cut Email: this is ufually made to fill 
in fkins, but it is a good baked pudding : if yoU 
put it in fkins, do not fill them too full, for it 
will fwell, but boil them gently. 
White-Puddings in Skins. 
WASH half a pound of rice in warm water, 
boil it in milk till fit is foft, put it in a five to 
drain, blanch and beat half a pound of Jordan 
almonds very fine, with rofe-water, walk and 
dry a pound of currans, then cut in fmall bits 
a pound of hog’s-lard, take fix eggs and beat 
them well, half a pound of fugar, a large nut- 
meg grated, a flick of cinnamon, a little mace, 
and a little fait, mix them very well together, 
fill your fkins and boil them. 
To make a Quaking-Pudding. 
BOIL a quart of cream, and let it ftand till 
almofl cold, then beat four eggs a full quarter of 
an hour, with a fpoonful and a half of flour, then 
mix them with your cream, add fugar and nut- 
meg to your palate, tie it dole up in a doth well ENGLISH HOUSEKEEPER. 
puttered, and let it boil an hour, and turn it 
carefully out. 
To make a Quaking-Pudding a jecond way.. 
,.l TAKE a pint of good cream, the yolks of 
ten,eggs and fix whites, beat .them very well, 
and run them through a fine fieve; then take 
two heaped fpoonfuls of flour, an,d a fpoonful 
or two of cream, beat it with the flour till it is 
fmooth, and mix all together, and tie it dole 
up in a difh or bafon well rubbed with butter, 
and dredged with.flour; jlm water muft boil 
when you put in the pudding. One hour will' 
boil it; ferve it up with wine-fauce in a boat. 
A Yorkshire-Pudding/o hake under Meat. 
BEAT four eggs, with four large fpoonfuls of 
fine flour, and a little fait, for a quarter of ari 
hour, potto them one quart and a half of milk, 
mix them well together, then butter a dripping- 
pan, and fet it under beef, mutton, or a loin of 
veal when roafting, and when it is brown cut it 
in fquare pieces, and turn it over ; when well 
browned on the under-fide, fend it to table on a 
dilh.—You may mix a boiled pudding the fame 
wav. 
A boiled Milk-Pudding. 
POUR a pint of new milk boiling hot on 
three fpoonfuls of fine flour, beat the flour and 
milk for half an hour, then put in three eggs, and 
beat it a little longer, grate in half a tea-fpoonful 
of ginger, dip the cloth in boiling water, butter 
it well, and flour it, put in the pudding, and tie 
it clofe up, and boil it an hour ; it requires great  THE EXPERIENCED? 
care when you turn it out; pour over it thicfc 
melted butter; 
Herb-Pudding. 
OF fpinage, beets; parfley, and leeks, take 
each a handful, wafli them, and give them a fcald 
in boiling water, then Hired them very fine, 
have ready a quart of groats fteeped in warm 
water half an hour, and a pound of hog’s-lard 
cut in little bits, three large onions chopped 
fmall, and three fage leaves hacked fine, put in 
a little fait, mix all well together, and tie it clofe 
up; it will require to be taken up in boiling, to 
Hacked the firing a little. 
To make a Yam-Pudding. 
TAKE a middling white yam, and either 
boil or roafi it, then pare off the fkin and pound 
it very fine, with three quarters of a pound of 
butter,- half a pound of fugar, a little mace, 
cinnamon, and twelve eggs, leaving out half 
the whites, beat them with a little role-water. 
You may put in a little citron cut fmall, if you; 
like it, and bake it nicely. 
GoOS KBERRY-PUDDING; 
SCALD half a pint of green goofeberries in 
water, till they are foft, put them into a fieve 
to drain, when cold work them through a hair- 
iieve with the back of a clean wooden-fpoon, 
add to them half a pound of fugar, and the fame 
of butter, four ounces of Naples bifcuits, beat 
fix eggs very well, then mix all together, and 
beat them a quarter of an hour, pour it in an 
earthen-dilh without pafte; half an hour wild 
bake it.- ENGLISH HOUSEKEEPER. 
183 
To make Raspberry Dumplings. 
MAKE a good cold paftc, roll it a quarter of 
an inch thick, and fpread over it rafpberry jam 
to your own liking, roll it up, and boil it in a 
doth one hour at leaft, take it up, and cut it in 
five dices, and lay one in the middle and the other 
four round it, pour a little good melted butter 
in the difh, and grate fine fugar round the edge 
of the difh.—lt is proper for a corner or fide 
for dinner. 
Te make Damson Dumplings. 
MAKE a good hot paftc crufi, roll it pretty 
thin, lay it in a bafon, and put in what quantity 
of damfons you think proper, wet the edge of 
the pafte, and clofe it up, boil it in a cloth one 
hour, and fend it up whole ; pour over it melted 
butter, and grate fugar round the edge of the 
difh.—Note, you may make any kind of pre- 
served fruit the fame way. 
To make Apple>Dumplings. 
PARE your apples, take out the core with an 
apple-fcraper, fill the hole -with quince or orange 
marmalade, or which fuits you, then take 
a piece of cold pafte, and make a hole in it, as 
if you was going to make a pic, lay in your ap- 
ple, and put another piece of pafte in the fame 
form, and clofe it round the fide of your apple, 
it is much better than gathering it in a lump at 
one end, tie it in a cloth, and boil it three quar- 
ters of an hour; pour melted butter over them, 
and ferve them uo : five is enoueh for a difh. THE EXPERIENCED 
To make a Sparrow Dumpling. 
MIX half a pint of good milk, with three 
eggs, a little fait, and as much flour as will- 
make it a thick batter, put a lump of butter, 
rolled in pepper and fait, in every fparrow, mix. 
them in the batter, arid tie them in a cloth, boil 
them one hour and a half, pour melted butter 
over them, and ferve them up. 
To make a Barm Pudding. 
TAKE a pound of hour,, mix a fpoonful of 
harm in it, with a little fait, and make it into 
a light paide with warm water, let it lie one 
hour, then make it up into round balls, and tie 
them up in little nets, and put them in a pan of 
boiling water, do not cover them, it will make 
them fad, nor do not let them boil fo faff as to 
let the water boil over them, turn them when 
they have been m fix or feven minutes, and they 
will rife through the net and look like diamonds, 
twenty minutes will boil them ; ferve them up, 
and pour fweet fauce over them. 
To make a Hanover Cake or Pudding. 
TAKE half a pound of almonds blanched 
and heat fine, with a little rofe-water, half a 
pound of fine fugar,. pounded and fifted,- fifteen 
eggs, leaving out half the whites, the rind of 
a lemon grated very fine ; jflit a few almonds in 
the mortar at a time, and put in by degrees about 
a tea-cupful of rofe-water ; keep throwing in the 
iugar ; when you have done the almonds and 
fugar together, a little at a time till they are all 
ufed up, then put it into your pan with the eggs: 
beat them very well together. Half an hour 
will bake it; it mud be a light brown. ENGLISH HOUSEKEEPER. 
185 
PART 11. 
CHA P. vn. 
Obfervaiions on making Decorations for a 
Table. 
TTTHEN you fpiri a filver web for a defert, 
* * always take particular care your fire is 
clear, and a pari of water upon the fire, to 
keep the heat from your face and ftomach, 
for fear the heat fhould make you faint; yoii 
mud not fpin it before the kitchen fire, for 
the frrialler the grate is, fo that the fire be clear 
and hot, the better able you will be to fit a long 
time before it; for, if you fpin a wThole defert, 
you will be feveral hours in {pinning it; be hire 
to have a tin-box to put every bafket in as you 
fpin them, and cover them from the air, and 
keep them warm until you have done the whole, 
as your receipt directs you. 
If you fpin a gold web, take care your chafing- 
difh is burnt clear before you fet it upon the 
table where your mould is; fet your ladle on the 
fire, and keep ftirring it with a wooden fkewer till 
it jlift boils, then let it cool a little, for it will 
not fpin when it is boiling hot, and if it grows 
cold it is equally as bad; but as it cools on the 
fides of your ladle, dip the point of your knife 
in, and begin to fpin round your mould as long 
it will draw, then heat it again • the only art 
Is to keep it of a proper heat, and it will draw 
out like a fine thread, and of a gold colour; it 
h a great fault to put in too much fugar at a time, for often heating takes the moifture out of the 
fugar, and burns it; therefore the beff way is to 
put in a little at a time, and clean out your ladle. 
When you make a hen or bird’s neft, let part 
of your jelly be fet in your bowl before you put 
on your flummery or ftraw, for if your jelly is 
warm, they will fettle to the bottom, and mix 
together. 
If it be a fifh-pond, or a tranfpafent pudding, 
put in your jelly at three different times, to make 
your fifh or fruit keep at a proper diftance one 
from another, and be hire your jelly is very clear 
and if iff,- or it will not fhew the figures, nor keep 
•whole 5 when you turn them out, dip your bafon 
in warm water, as your receipt directs, then turn 
your difh or falver upon the top of your bafon, 
and turn your bafon upfide down. 
When you make flummery, always obferve 
to have it pretty thick, and your moulds wet in 
cold water before you put in your flummery,’or 
your jelly will fettle to the bottom, and the 
cream fwim at the top, fo that it will look to be 
two different colours. 
If you make cuftards, do not let them boil 
after the yolks are in, but ftir them all one way, 
and keep them of a good heat till they are thick 
enough, and the rawnefs of the eggs is gone off! 
When you make whips or lyliabubs, raife 
your froth with a chocolate-mill, and lay it upon 
a fieve to drain, it will be much prettier, and 
will lie upon your glaffes without mixing with 
your wine, or running down the Tides of your 
glaffes; and when you have made any of the 
before mentioned things, keep them in a cool. 
THE EXPERIENCED ENGLISH HOUSEKEEPER. 
187 
airy place, for a clofe place will give them a bad 
take, and foon fpoil them. 
'Tofpln a Silver Web for covering Sweet- 
Meats. 
TAKE a quarter of a pound of treble refined 
fugar, in one lump, and fet it before a moderate 
fire on the middle of a lilver-falver, or pewter- 
plate, fet it a little aflant, and when it begins to 
run like clear water to the edge of the plate or 
falver, have ready a tin-cover, or China-bowl, 
fet on a ftool, with the mouth downward, clofe 
to the fugar, that it may not cool by carrying 
too far, then take a dean knife, and take up as 
much of the fyrup as the point of the knife will 
hold, and a fine thread will come from the point, 
which you muft draw as quick as poffible back- 
wards and forwards, and alfo round the mould, 
as long as it will fpin from the knife ; be very 
careful you do not drop the fyrup on the web, if 
you do it wrill fpoil it, then dip your knife into 
the fyrup again, and take up more, and fo keep 
fpinnmg till your fugar is done, or your web is 
thick enough ; be fure you do not let the knife 
touch the lump on the plate that is not melted, 
it will make it brittle, and not fpin at all; if your 
fugar is fpeht before your web is done, put irefh 
fugar on a clean plate or falver, and do not fpin 
from the fame plate again; if you do not want the 
web to cover the fweetmeats immediately, fet it 
in a deep pewter-difh, and cover k with a tin- 
cover, and lay a cloth over it, to prevent the air 
from getting to it, and fet it before the fire (it 
requires to be kept wTarm, or it will fall); when your dinner or fupper is difhed, have ready a 
plate or difh the frze of your web, filed with 
different coloured fweetmeats, and let your web 
over it. It is pretty for a middle, where the difhes 
are few, or corner, where the number is large. 
THE EXPERIENCED 
ITo fpin a Gold' Web for covering Sweet- 
Meats. 
BEAT four ounces of treble-refined fugar in 
a marble-mortar, and fift it through a hair-fieve, 
then put it in, a filver or brafs ladle, but filver 
makes the colour better, fet it over a chadng- 
difh of charcoal, that is burnt clear, and fet it 
on a table, and turn a tin-cover or China-bowl 
upfide down upon the fame table, and when your 
fugar is melted, it will be of a’good colour, take 
your ladle off the fire, and begin to fpin it with 
a knife, the fame way as the filver web ; when 
the fugar begins to cool and fet, put it over the 
lire to warm, and fpin it as before, but do not 
'warm it too often, it will turn the fugar a bad 
colour; if you have not enough of fugar, clean 
the ladle before you put in more, and fpin it 
till your web is thick enough, then take it off 
and fet it over the fweetmeats, as you did the 
filver web. 
To malic Gum’Paste for Desert Baskets 
or Covers. 
TAKE two ounces of gum-dragon, deep it in 
a tea-cupful of cold water all night, the next 
morning have ready a pound of treble-refined/ 
fugar, beat and fift it through a filk-fieve, rub 
your gum through a hair-fieve, then mix your ENGLISH HOUSEKEEPER. 
jTugar and gum together, work it till it is white, 
and mix it with a pafte made of Marechalle pow- 
der, and cut it into fuch devices as are mod 
agreeable to your fancy. 
189 
To make Artificial Flowers. 
MAKE pafte of divers colours, with gum- 
dragon thoroughly fteeped, and mingled with 
powder-fugar, and beat the pafte well in a mar- 
ble-mortar; take prepared cochineal for the red ; 
gamboge for the yellow ; indigo and orris for 
the blue; and the juice of beet-leaves for the 
green, foaled over the fire to take away their 
crudity. Shape thepaftes, thus ordered and rolled 
into thin pieces, in the form of rbfes, tulips, &c. 
by means of tin-moulds, or cut out with a knife 
point ; finifh the flowers all at once? and dry 
them upon egg-fhells1, or otherwife. Cut dif- 
ferent forts of leaves,' in like manner, out of the 
green pafte, to which you may give various 
figures, intermixed among your flowers, and 
make the ftalks with flips of lemon-peel; garnifh 
the tops of the pyramids of dried fruits with thefe 
artificial flowers, or elfe a feparate nofegay may 
be made of them for the middle of your defert; 
dr they may be laid in order in a bafket, or kind 
of cup, made of fine paftry-work of crackling- 
cruft, neatly cut and dried for that purpofe. THE EXPERIENCED 
To make a Desert o/'Spun-Sugar. 
SPIN two large webs, and turn one upon the 
other to form a globe, and put in the infide of 
them a few fprigs of fmall flowers and myrtle, 
and fpin a little more round to bind them toge- 
ther, and fet them covered clofe up before the 
fire, then fpin two more on a lefler bowl, and 
put in a fprig of myrtle and a few fmall flowers, 
and bind them as before, fet them by, and fpin. 
two more lefs than the laft, and put in a few 
flowers, bind them and fet them by, then fpin 
twelve couple on tea-cups of three different fizes 
in proportion to the globes, to reprefent bafkets, 
and bind them two and two as the globes with 
fpun-fugar; fet the globes on a filver-falver, one 
upon another, the largeft at the bottom, and 
fmalleft at the top ; when you have fixed the 
globes, run two fmall wires through the middle 
of the largeft globes, acrofs each other; then 
take a large darning-needle and filk, and run it 
through the middle of the large bafkets, crofs 
it at the bottom, and bring it up to the top, and 
make a loop to hang them on the wire, and do 
fo with the reft of your bafkets, fTang the largeft 
bafkets on the wires, then put two more wires 
a little fhorter acrofs, through the middle of the 
fecond globes, and put the end of the wires out 
betwixt the bafkets, and hang on the four mid- 
dle ones, then run two more, wires fhorter than 
the laft through the middle of the top-globes, and 
bang the bafkets over the loweft; flick a fprig ENGLISH HOUSEKEEPER. 
of myrtle on the top of your globes, and fet it 
on the middle of the table.—Oblerve you do not 
put too much fugar down at the time for a fiber- 
web, becaufe the fugar wall lofe its moifture, and 
run in lumps inftead of drawing out; nor too 
much in the ladle, fo<- the golden-web will lofe 
its colour by heating too often.—You may make 
the bafkets a fiber, and the globes a gold co- 
lour, if you chpofe them.—lt is a pretty defert 
for a grand table. 
To make CalfVFoot Jelly. 
PUT a gang of calves feet, well cleaned, into 
a pan, with fix quarts of water, and let them 
boil gently till reduced to two quarts, then take 
out the feet, feurn off the fat clean, and dear 
the jelly from the fediment, beat the whites 
of five eggs to a froth, then add one pint of 
Lifbon, Madeira, or any pale made wine, if you 
choofe it, then fqueeze in the juice of three le- 
mons : when your flock is boiling, take three 
fpoonfufe of it, and keep (lirring it with your 
wine and eggs to keep it from curdling; then add 
a little more dock, and dill keep dirring it, and 
then put it in the pan, and fweeten it with loaf- 
fugar to your tade; a glafs of French brandy will 
keep the jelly from turning blue in frody air; 
put in the outer rind of two lemons, and let it 
boil one minute all together, and pour it into a 
flannel bag, and let it run into a bafon, and keep 
pouring it back gently into the bag till it runs 
*dear and bright, then fet your glades under the 
bag, and cover it, led dud gets in.—lf you would 
have the jelly for a fidi-pond, tranfparent pud-  THE EXPERIENCED 
ding, or hen’s neft, to be turned out of the, 
mould, boil half a pound of ifmglafs in a pan 
of water, till reduced to one quart, and put 
it into the ftock before it is refined. 
To make Savoury Jelly. 
SPREAD fome dices of lean veal and ham 
in the bottom of a ftewpan, with a carrot and 
turnip, or two or three onions ; cover it, and 
let it fweat on a flow fire, till it is as deep a brown 
as you would have it, then put to it a quart of 
very clear broth, fome whole pepper, mace, a 
very little ifmglafs, and fait to your tafte; let 
this boil ten minutes, then ftrain it through a 
French drainer, fcum off all the fat and put it to 
the whites of three eggs, run it fevefal times 
through a jelly-bag as you do other jellies. 
To make Savoury Jelly for cold Meats. 
BOIL beef and mutton to a ftiff jelly, feafon 
it with a little pepper and fait, a blade or two of 
mace, and an onion; then beat the whites of four 
eggs, put it to the jelly, and beat it a little, then 
run it through a jelly-bag, and when clear pour 
it on your meat or fowls in the difh you fend it 
up on. 
To make Hartshorn-Jelly a fecond way. 
TAKE half a pound of hartfhorn and put to 
it two quarts of water, let it hand in the oven 
all night, then ftrain it from the hartlhorn, and 
put it to a pint of Rhenifli wine, the whites of ENGLISH HOUSEKEEPER. 
193 
four eggs, a little mace, the juice ©f three le- 
mons, and fugar to your tafte; boil them toge- 
ther, and ftrain it through a jelly-bag; when it 
is fine, put it in your glafles for ufe. 
N. B. If you have no Rhenifti wine, white 
wine will do, 
To make Flummery. 
PUT one ounce of bitter and one of fweet 
almonds into a bafon, pour over them fofne 
boiling water, to make the fkins come off, which 
is called blanching, ftrip off the fkins, and 
throw the kernels into cold water, then take 
them out, and beat them in a marble mortar, 
with a little rofe-water, to keep them from oil- 
ing ; when they are beat, put them into a pint 
of calf’s-foot flock, fet it over the fire, and 
fweeten it to your tafte with loaf-fugar; as foon 
as it boils, ftrain it through a piece of muflin or 
gauze; when a little cold, put it into a pint of 
thick cream, and keep ftirring it often till it 
grows thick and cold, wet your moulds in cold 
water, and pour in the flummery, let it ftand 
five or fix hours at leaft before you turn them 
out; if you make the flummery ftiff, and wet 
the moulds, it will turn out without putting it 
into warm water, for water takes off the figures 
of the mould, and makes the flummery look 
dull.—K B, Be careful you keep ftirring it till 
cold, or it will run in lumps when you turn it 
out of the mould. THE EXPERIENCED 
194 
To make Colouring for Flummery and 
Jellies. 
TAKE two penny-worth of cochineal, bruife 
it with the blade of a knife, and put it into half 
a tea-cupful of the bed French brandy, and let 
it ftand a quarter of an hour ; filter it through 
a fine cloth, and put in as much as will make 
the jelly, or flummery, a fine pink; if yellow, 
take a little faffron, tie it in a rag, and diffolve it 
in cold water ; if green, take fome fpinage, boil 
it, take off the froth, and mix it with the jelly ; 
if white, put in fome cream. 
To make a Fish-Pond. 
FILL four large fifh-moulds with 
and fix fmall ones, take a China-bowl, and put: 
in half a pint of ftiff clear calfVfoot jelly, let it 
Hand till cold, then lay two of the fmall fifhes 
on the j«lly, the right fide down, put in half a 
pint more jelly, let it ftand till cold, then lay 
in the four fmall fifhes acrofs one another, that 
ft ' 
when you turn the bowl upfide down the heads 
and tails may be feen, then almoft fill your 
bowl with jelly, and let it ftand till cold, then 
lay in the jelly four large fifties, and fill the ba- 
fon quite full of jelly, and let it ftand till the 
next day ; when you want to ufe it,, fet your 
bowl to the brim in hot water for one minute, 
take care that you do not let the water go into 
the bafon, lay your plate on the top of the ba- 
fon,and turn it uplide down ; if you want it for 
the middle, turn it out upon a falver ; be fure 
you make your jelly very ftiff and clear. ENGLISH HOUSEKEEPER. 
To make a Hen’s Nest. 
TAKE three or five of the fmalleft pullet- 
£ggs you can get, fill them with flummery, and 
when they are ftiff and cold peel off the fhells, 
pare off the rinds of two lemons very thin, and 
boil them in fugar and water, to take off the 
bitternefs; when they are cold, cut them in 
long fhreds to imitate ftraws, then fill a bafon 
one third full of ftiff calfVfoot jelly, and let it 
ftand till cold, then lay in the fhred of the le- 
mons in a ring about two inches high in the 
middle of your bafon, ftrew a few corns of fago 
to look like barley, fill the bafon to the height 
of the peel, and let it ftand till cold, then lay 
your eggs of flummery in the middle of the ring, 
that the ftraw may beTeen found ; fill the bafon 
quite full of jelly, and let it ftand, and turn it 
out the fame way as the filh-pond. 
To make Blanc-Mange o/Tsinglass, 
BOIL one ounce of ifinglafs in a quart of 
water till it is reduced to a pint, then put in 
the whites of four eggs, with two fpoonfuls of 
rice water, to keep the eggs from poaching, and 
fugar to your tafte, and run it through a jelly- 
bag, then put to it two ounces of fweet and 
one ounce of bitter almonds, give them a feald 
in your jelly, and put them through a hair-fieve, 
put it in a China-bowl; the next day turn it out, 
and flick it all over with almonds, blanched 
and cut lengthways: garnifh with green leaves 
Or flowers. THE EXPERIENCED 
196 
Green Blanc-Mange ©/"lsinglass. 
DISSOLVE your ifinglafs, and put to it two 
ounces of fweet and two ounces of bitter al- 
monds, with as much juice of fpinage as will 
make it green, and a fpoonful of French brandy, 
fet it over a (love-fire till it is almod ready to 
boil, then drain it through a gauze-fieve, when 
it grows thick, put it into a melon mould, and 
the next day turn it out.—Garniih it with red 
and white flowers. 
Clear Blanc-Mange. 
TAKE a quart of drong calf’s-foot jelly, 
fkim off the fat and drain it, beat the whites of 
four eggs, and put them to your jelly, fet it 
over the fire, and keep dirring it till it boils; 
then pour it into a jelly-bag, and run it through 
feveral times till it is clear, beat one ounce of 
fweet almonds, and one of bitter, to a pade, 
with a fpoonful of rofe-water fqueezed through 
a cloth, then mix it with the jelly, and three 
fpoonfuls of very good cream, fet it over the 
fire again, and keep dirring it till it is almod 
boiling, then pour it into a bowl, and dir it very 
often till it is almod cold, then wet your moulds 
and fill them. 
Yellow Flummery. 
TAKE two ounces of ifmglafs, beat it and 
open it, put it into a bowl, and pour a pint of 
boiling water upon it, cover it up till almoft 
cold, and add a pint of white wine, the mice ENGLISH HOUSEKEEPER. 
197 
of two lemons with the rind of one, the yolk 
of eight eggs beat well, fweeten it to your tafte, 
put it in a tofling-pan, and keep birring it; when 
it boils brain it through a fine fieve, when al- 
mob cold, put it into cups and moulds. 
A good Green. 
LAY an ounce of gamboge in a quarter of 
a pint of water, put an ounce and a half of good 
bone blue in a little water, when they are both 
difiblved mix them together, add a quarter of a 
pint more water, and a quarter of a pound of 
fine fugar, boil it a little, then put it into a galli- 
pot, cover it clofe and it will keep for years ; be 
careful not to make it too deep a green, for a 
very little will do at a time. 
■ 
Fruit in Jelly, 
PUT half a pint of clear ftifF calf’s-foot jelly 
into a bafon, when it is fet and biff, lay in three 
fine ripe peaches, and a bunch of grapes with 
the balks up, put a few vine-leaves over them, 
then fill up your bowl with jelly, and let it band 
till the next day; then fet your bafon to the brim 
in hot water, and as foon as you find it leaves the 
bafon, lay your difh over it, and turn your jelly 
carefully upon it.—Garnilh with flowers. 
Green Melon in Flummery. 
MAKE a little ftiff flummery, with a good 
deal of bitter almonds in it, add to it as much 
juice of fpinage as will make it a fine pale preen. when it is as thick as good cream wet your me- 
lon mould and put it in, then put a pint of clear 
calf’s-foot jelly into a large bafon, and let them 
Hand till the next day, then turn out your me- 
lon, and lay it the right fide down in the mid- 
dle of your bafon of jelly; then fill up your 
bafon with jelly that is beginning to fet, let it 
Hand all night, and turn it out the fame way as 
the fruit in jelly : make a garland of flowers, 
and put it in your jelly.—lt is a pretty difli for 
middle at fupper, or corner for a fecond courfe 
at dinner. 
THE EXPERIENCED 
Gilded Fish in Jelly. 
MAKE a little clear blanc-mangeas is direded 
in the receipt, then fill two large fifh-mouids 
with it, and when it is colcLturn it out, and gild 
them with gold-leaf, or lirew them over with 
gold and filver bran mixed, then lay them on a 
gold-difh, and fill it with clear thin calf’s-foot 
jelly, it muft be fo thin as they will fwim in it; 
if you have no jelly, Lifbon-wine, or any kind 
of pale made wines will do. 
Hen and Chickens in Jelly. 
MAKE fome flummery with a deal of fweet 
almonds in it, colour a little of it brown with 
chocolate, and put it in a mould the fhape of a 
hen ; then colour fome more flummery with the 
yolk of a hard egg beat as fine as poflible, leave 
part of your flummery white; then fill the moulds 
of feven chickens, three with white flummery, 
and three with yellow, and one the colour of the ENGLISH HOUSEKEEPER. 
lien ; when they are cold turn them into a deep 
difh ; put under and round them lemon-peel, 
boiled tender and cut like ftraw, then put a little 
clear calf’s-foot jelly under them, to keep them 
in their places, and let it ftand till it is ftiff, then 
fill up your difh with more jelly.—They are a 
pretty decoration for a grand table. 
To make a Transparent Pudding. $ 
MAKE your calf’s-foot jelly very ftift*, and 
when it is quite fine put a gill into a China-ba- 
fon, let it hand till it is quite fet; blanch a few 
Jordan almonds, cut them and a few jar raifins 
lengthways, cut a little citron and candied lemon, 
in little thin dices, flick them all over the jelly, 
and throw in a few currans, then pour more 
jelly on till it is an inch higher ; when your jelly 
is fet flick in your almonds, raifins, citron, and 
candied lemon, with a few currans flrewed in, 
then more jelly as before, then more almonds, 
raifins, citron, and lemon in layers, till your 
balon is full; let it Hand all night, and turn it 
out the fame way as the fifh-pond. 
To make a Desert Island. 
TAKE a lump of pafte, and form it into a 
rock three inches broad at the top ; colour it, and 
fet in the middle of a deep China-difh, and fet 
a caft figure on it, with a crown on its head, and 
a knot of rock candy at the feet; then make a 
roll of pafte an inch thick, and ftick it on the 
inner edge of the difh, two parts round, and cut 
eight pieces of eringo-roots about three inches 200 
tHE EXPERIENCED 
long, and fix them upright to the roll of pafte on 
the edge ; make gravel-walks of fhot comfits* 
from the middle to the end of the difh, and fet 
fmall figures in them, roll out fome pafte, and 
cut it open like Chinefe rails ; bake it and fix it 
on either fide of one of the gravel-walks with 
gum, have ready a web of fpiin-fugar, and fet 
it on the pillars of eringo-root, and cut part of 
the web off' to form an entrance where the 
Chinefe rails are.—It is a pretty middle-difh 
for a fecond courfe at a grand table, or a wed- 
rding-fupper, only fet two crowned figures on 
the mount inftead of one. 
jTo make a Floating Ist and. 
GRATE the yellow rind of a large lemon 
into a pint of cream, put in a large glafs of 
Madeira wine, make it pretty fweet with loaf- 
fugar, mill it with a chocolate-mill to a ftrong 
froth,take it off as it rifes; then lay it upon a fieve 
to drain all night, then take a deep glafs difh* 
and lay in your froth, with a Naples bifcuit in 
the middle of it, then beat the white of an egg 
to a ftrong froth* and roll a fprig of myrtle in 
it to imitate fnow, flick it in the Naples bifcuit, 
then lay over your froth ctUgfan-jelly, cut in 
very thin flices, pour over it very fine ftrong 
Valf’s-foot jelly, when it grows thick lay it all 
over, till it looks like a glafs, and your difh is 
full to the brim; let it Hand till it is quite cold 
and ftiff, then lay on rock candied fweet-meats 
upon the top of your jelly, and fheep and fwans 
to pick at the myrtle 5 flick green fprigs in two ENGLISH HOUSEKEEPER. 
201 
or three places on the top of your jelly, amongft 
your fhapes ; it looks very pretty in the middle 
of a table for fupper.—You muft not put the 
fhapes on the jelly till you are going to fend it 
to the table. 
To make a Floating Island a fecond way. 
TAKE calf’s-foot jelly that is fet, break it a 
little, but not too much, for it will make it 
frothy, and prevent it from looking clear; have 
ready a middle-fized turnip, and rub it over with 
gum-water, or the white of an egg, then ftrew 
it thick over with green-fhot comfits, and ftick 
on the top of it a fprig of myrtle, or any other 
pretty green fprig, then put your broken jelly 
round it, fet Iheep or fwans upon your jelly, 
with either a green leaf or a knot of apple-pafte 
under them, to keep the jelly from dilfolving; 
there are fhecp and fwans made for that pur- 
pofe; you may put in fnakes, or any wild ani- 
mals of the fame fort. 
To make a Rocky Island. 
MAKE a little ftiff flummery, and put it Into 
five fifh-moulds, wet them before you put it in; 
when it is ftiff, turn it out, and gild them with 
gold-leaf, then take a deep China-difli, fill it 
near full of clear calf’s-foot jelly, and let it 
ftand till it is fet, then lay on your fifties, and a 
few flices of red curran-jelly cut very thin 
round them, then rafp a fmall French-roll, and 
rub it over with the white of an egg, and ftrew  THE EXPERIENCED 
all over it filver bran and glitter, mixed together | 
flick a fprig of myrtle in it, and put it into the 
middle of your cifh, beat the white of an egg 
to a very high froth, then hang it on your fprig 
of myrtle like fnow, and fill your difh to the 
brim with clear jelly ; when you fend it to table, 
put ducks and lambs upon your jelly, with either 
green leaves or mofs under them, with their 
beads towards the myrtle. 
Td make Moonshine. 
TAKE the fhapes of a half-moon, and five 
orfeven bars, wet them, and fill them with flum- 
mery, let them ftand till they are cold, then turn 
them into a deep China-difh, and pour lemon- 
cream round them, made thus : Take a pint of 
fpring wrater, put to it the juice of three lemons, 
and the yellow rind of one lemon, the whites 
of five eggs well beaten, and four ounces of loaf- 
fugar, then fet it over a flow fire, and ftir it one 
way till it looks white and thick, if you let it 
boil, it will curdle, then drain it through a hair- 
fieve, and let it ftand till it is cold, beat the yolks 
of five eggs, mix them with your whites, fet 
them over the fire, and keep ftirring it till it is 
almoft ready to boil, then pour it into a bafon; 
when it is cold, pour it among your moon and 
ftars ; garnifh with flowers.—lt is a proper difh 
for a fecond courfe, either for dinner or flipper. 
jTo make Moon and Stars in Jelly. 
TAKE a deep China-difh, turn of 
a half moon and feyen ftars, with the bottom ENGLISH HOUSEKEEPER, 
fide upward in the difh, lay a weight upon every 
mould to keep them down, then make fome 
flummery, and fill your diih with it; when it is 
cold and ft iff, take your moulds carefully out, 
and, fill the vacancy with clear calf’s-foot jelly; 
you may colour your flummery with cochineal 
and chocolate to make it look like the fky, and 
your moon and ftarswill look more clear.-—Gar- 
nifh with rock candy fweet-meats.-—lt is a pretty 
corner-difti, or a proper decoration for a grand 
table. 
To make Eggs and Bacon in Flummery. 
TAKE a pint of ftiff flummery, and make 
part of it a pretty pink colour with the colour- 
ing for the flummery, dip a potting-pot in cold 
water, and pour in red flummery the thicknefs 
of a crown-piece, then the fame of white flum- 
mery, and another of red, and twice the thick- 
nefs of white flummery at the top ; one layer 
muft be ftifT and cold before you pour on ano- 
ther, then take five tea-cups, and put a large 
fpoonful of white flummery into each tea-cup, 
and let them ftand all night, then turn your 
flummery out of your potting-pots on the back 
of a plate, with cold water, cut your flum- 
mery into thin flices, and lay it on a China- 
difli, then turn your flummery out of the cups 
on the difli, and take a bit out of the top of 
every one, and lay in half a preferved apri- 
cot ; it will confine the fyrup from difcolouring 
the flummery, and make it like the yolk of a  THE EXPERIENCED 
poached egg; garnifh with flowers.—lt is a pret- 
ty corner-difh for dinner, or fide for fupper. 
Solomon’s Temple in Flummery. 
MAKE a quart of ftiff flummery, divide it 
into three parts, make one part a pretty thick 
colour, with a little cochineal bruifed fine, and 
fteeped in French brandy; fcrape one ounce of 
chocolate very fine, diflblve it in a little ftrong 
coffee, and mix it with another part of your 
flummery, to make it a light ftone colour, the 
laft part muft be white, then wet your temple 
mould, and fix it in a pot to (land even, then fill 
it up with chocolate flummery; let it ftand till 
the next day, then loofen it round with a pin, 
and fhake it loofe very gently, but do not dip your 
mould in warm water, it will take off the glofs 
and fpoil the colour; when you turn it out, flick 
a fmall fprig or a flower-ftalk down from the 
top of every point, it will ftrengthen them, and 
make it look pretty; lay round it rock-candy 
fweetmeats.—It is proper for a corner-difh for 
a large table. 
To make Oatmeal Flummery. 
TAKE a pint of bruifed groats, and put three 
pints of fair "water to them early in the morn- 
ing, and let it ftand till noon, then pour all the 
water off, and put in the fame quantity of water 
as before upon them, ftir it well, and let it ftand 
till four o’clock, then run it through a fieve or cloth, then boil it, and keep ftirring it all the 
while, put in a fpoonful of water now and then 
as it boils, when it begins to thicken, drop a 
little on a plate; when it leaves the plate it is 
enough; put it in glafles to turn out. 
ENGLISH HOUSEKEEPER. 
205 
To make Cribbage Cards in Flummery. 
FILL five fquare tins the fize of a card with 
very ftiff flummery, when you turn them out 
have ready a little cochineal diffolved in brandy, 
and ftrain it through a muflin-rag, then take a 
camelVhair pencil, and make hearts and dia- 
monds with your cochineal, then rub a little 
cochineal with a little eating-oil upon a marble 
flab till it is very fine and bright, then make 
clubs and fpades ; pour a little Lilbon wine into 
the difh, and fend it up. 
To make a Dish of Snow. 
TAKE twelve large apples, put them in cold 
water, and fet them over a very flow fire, and 
when they are Toft pour them upon a hah>ficve, 
take off the Ikin, and put the pulp into a bafon, 
then beat the whites of twelve eggs into a very 
ftrong froth, beat and fift half a pound of double- 
refined fugar, and ftrew it into the eggs, beat the 
pulp of your apples to a ftrong froth, then beat 
them all together till they are like ftiff fnow, 
then lay it upon a China-difh, and heap it up as 
high as you can, and fet round it green knots of 
pafte in imitation of Chinefe rails, ftick a fprig 
of myrtle in the middle of the difti, and ferve it 
up.—It is a pretty corner-difh for a large table. THE EXPERIENCED' 
To make Black Caps. 
TAKE fix large apples, and cut a flice off ths 
bloffom end, put them in a tin, and fet them in 
a quick oven till they are brown, then wet them 
with role-water, and grate a little lugar over 
them, and let them in the oven again till they 
look bright and very black, then take them out 
and put them into a deep China-dilh or plate, 
and pour round them thick cream cuftard, oi 
white wine and fugar. 
To make Green Gaps. 
TAKE codlings jufl before they are ripe, 
green them as you would for preferring, then rub 
them over with a little oiled butter, grate double 
refined lugar over them, and fet them in the 
oven till they-look bright, and fparkle like frb'ft, 
then take them out, and put tnem into a deep 
China-dilh, make a very fine cufiard, and pour 
it round them ; flick fingle flowers in every 
apple and ferve them up.—It is a pretty corner- 
dilh for either dinner or fupper. 
To flew Pears. 
Px\RE the largeft flowing pears, and flick a 
clove in the bloflom end, then put them in a well- 
tinned faucepan, with a new pewter-fpoon in 
the middle, fill it with hard water, and let it 
over a flow fire for three Or four hours, till your 
pears are foft, and the water reduced to a fmall 
quantity, then put in as much loaf-fugar as will ENGLISH HOUSEKEEPER. 
hiake it a thick fyrup, and give the pears a boil 
in it, then cut fome lemon-peel like ftraws and 
hang them about your pears, and ferve them up 
with the fyrup in a deep difh. 
To make Lemon Syllabubs. 
TO a pint of cream put a pint of double- 
refined fugar, the juice of feven lemons, grate 
the rinds of tWo lemons into a pint of white 
wine, and half a pint of fack, then pm them 
all into a deep pot, and whifk them for half an 
hour, put it into glaffes the night before you 
want it: it is better for {landing two or three 
days, but it will keep a week, if required. 
To make' Lemon Syllabubs afecond way. 
PUT a pint of cream to a pint of white wine, 
then rub a quarter of a pound ot loaf-fugar upon 
the out-rind of two lemons, till you have got 
out all the effence, then put the fugar to the 
cream, and fqueeze in the juice of both lemons, 
let it Hand for two hours, then mill them with 
a chocolate-mill, to raile the froth, and take it 
off with a fpoon as it rifes, or it will make it 
heavv, lay it upon a hair-fieve to drain, then fill 
your glaffes with the remainder, and lay on the 
froth as high as you caft, let them (land all night 
and they will be clear at the bottom ; fend them 
to the table upon a falver, with jellies. 
To make Solid Syllabubs. 
TAKE a quart of rich cream, and put in a 
pint of white wine, the juice of four lemons. and fugar to your tafte, whip it up very well, 
and take off the froth as it rifes, put it upon a 
hair-fieve, and let it Hand till the next day in a 
cool place, fill your glaffes better than half full 
with the thin, then put on the froth, and heap 
it as high as you can; the bottom will look clear, 
and keep feveral days. 
the experienced 
To make Whip Syllabubs. 
TAKE a pint of thin cream, rub a lump of 
loaf-fugar ontheoutfideof thelemon,andfweeten 
it to your tafte, then put in the juice of a lemon, 
and a glafs of Madeira wine, or French brandy, 
mill it to a froth with a chocolate-mill, and take 
it off as it rifes, and lay it upon a hair-fieve, then 
Ell one-half of your poffet-glaffes a little more 
than half full with white wine, and the other half 
of your glaffes a little more than half full of red 
wine, then lay on your froth as high as you can, 
but obferve that it is well drained on your fieve, 
or it will mix with your wine, and fpoil your 
fyllabubs. 
To make a Syllabub under the Cow. 
PUT a bottle of ftrong-beer and a pint of 
cyder into a punch-bowl, grate in a fnull nut- 
meg, and fweeten it to your tafte ; then milk as 
much milk from the cow as will make a ftrong 
froth, and the ale look clear, let it ftand an hour, 
and ftrew over it a few currans, well wafhed, 
picked, and plumped before the fire, and fend it 
to the table. ENGLISH HOUSEKEEPER. 
209 
CHAP. VIII. 
Obfervations on Preserving. 
'TjfT'HEN you make any kind of jelly, take 
* care you do not let any of the feeds from 
the fruit fall*into your jelly, nor fqueeze it too 
near, for that will prevent your jelly from being 
fo clear ; pound your fugar, and let it diffolve in 
the fyrup before you fet it on the fire, it makes 
the fcum rife well, and the jelly a better colour : 
it is a great fault to boil any kind of jellies too 
high, it makes them of a dark colour ; you rnuft 
never keep green fweetmeats in the firft fyrup 
longer than the receipt direds, left you fpoil 
their colour; you muft take the fame care with 
oranges and lemons; as to cherries, damfons, 
and mod fort of flone-fruit, put over them either 
mutton-fuet rendered, or a board to keep them 
down, or they will rife out of the fyrup and fppil 
the whole jar, by giving then* a four bad tafte; 
ohferve to keep all wet fweetmeats in a dry cool 
place, for a wet damp place will make them 
mould, and a hot place will dry up the virtue, 
and make them candy; the bed diredion I can 
give, is to dip writing paper in brandy, and lay 
h clofe to your fweetmeats, tie them well down 
with white paper, and two folds of thick cap- 
paper to keep out the air, for nothing can be a 
greater fault than bad tying down, and leaving 
the pots open. THE EXPERIENCED 
To make Orange-Jelly. 
TAKE half a pound of hartfhorn {havings, 
and two quarts of fpring-water, let it boil till it 
be reduced to a quart, pour it clear off, let it 
fland till it is cold, then take half a pint of fprisk- 
water, and the rind of three oranges pared very 
thin, and the juice of fix ; let them hand all 
night, ftrain them through a fine hair-fieve, melt 
the jelly and pour the orange-liquor to it,fweeten 
it to your tafte with double-refined fngar ; put 
to it a blade or two of mace, four or five cloves, 
half a fmall nutmeg, and the rind of a lemon, 
beat the whites of five eggs to a froth, mix it 
very well with your jelly, fet it over a clear fire, 
boil it three or four minutes, run it through your 
jelly-bags feveral times till it is clear, and when 
you pour it into your bag take great care you do 
not lhake it. 
To make Hartshorn-Jelly. 
PUT two quarts of water into a clean pan, 
with half a pound of hart/horn-fhavings, let it 
fimmer till near one-half is reduced, ftrain it off, 
then put in the peel of four oranges and two 
lemons pared very thin, boil them five minutes, 
put to it the juice of the before-rmentioned le- 
mons and oranges, with about ten ounces of 
double-refined fugar, beat the whites of fix eggs 
to a froth, mix them carefully with your jelly, 
that you do not poach the eggs, juft let it boil 
up, and run it through a jelly-bag till it is clear. ENGLISH HOUSEKEEPER. 
To make Red Curran-Jelly. 
GATHER your currans when they are dry 
and full ripe, ftrip them off the ftalks, put them 
in a large ftewpot, tie the paper over them, and 
let them ftand an hour in a cool oven, ftrain 
them through a cloth, and to every quart ofjuice 
add a pound and a half of loaf-fugar, broken in 
fmall lumps, ftir it gently over a clear lire till 
your fugar is melted, fkim it well, let it boil 
pretty quick twenty minutes, pour it hot into 
your pots; if you let it ftand it will break the 
jelly, it will not fet fo well when it is hot; 
put brandy-papers over them, and keep them in 
a dry place for ufe. 
N B. You may make jelly of half red and 
half white currans the fame way. 
To make Black Curran-Jelly, 
GET your currans when they are ripe and 
dry, pick them off the ftalks, and put them in 
a large ftewpot; to every ten quarts of currans 
put a quart of water, tie a paper over them, and 
fet them into a cool oven for two hours, then 
fqueeze them through a very thin cloth; to every 
quart of juice add a pound and a half of loaf- 
iugar broken in fmall pieces, ftir it gently till 
the fugar is melted ; when it boils fkim it well, 
let it boil pretty thick for half an hour over a 
clear fire, then pour it into pots; put brandy- 
papers over them, and keep them for ufe. 212 
THE EXPERIENCED 
To make Apricot-Jam. 
PARE the ripeft apricots you can get, cut 
them thin, infufe them in an earthen-pan till 
they are tender and dry ; then to every pound 
and a half of apricots put a pound of double- 
refined fugar, and three fpoonfuls of water; boil 
your fugar to a candy height, then put it upon 
your apricots, ftir them over a flow fire till they 
look clear and thick, but do not let them boil, 
only fimmer; put them in glades for ufe.. 
To make Red Raspberry-Jam. 
GATHER your rafpberries when they are 
ripe and dry, pick them very carefully from the 
ftalks and dead ones, crufh them in a bowl with 
a filver or wooden-fpoon, pewter is apt to turn 
them a purple colour; as foon as you have 
cruflied them, ftrew in their own weight of loaf- 
fugar, and half their weight of curran-juice, 
baked and drained as for jelly, then fet them 
over a clear flow fire, boil them half an hour, 
Ikim them well, and keep flirring them at the 
time, then put them into pots or glafles, with 
brandy-papers over them, and keep them for 
ufe. N. B. As foon as you have got your 
berries ftrew in your fugar : do not let them 
ftand long before you boil them ; it will pre- 
ferve their flavour. ENGLISH HOUSEKEEPER. 
213 
To make White Raspberry-Jam. 
GET your rafpberries dry and full ripe, crufh 
them fine, and ftrew in their own weight of loaf- 
fugar, and half their weight of the juice of 
white currans, boil them half an hour over a 
clear flow fire, flam them well, and put them 
into pots or glafles, tie them dowrn with brandy- 
papers, and keep them dry for ufe.—r-iV. B. Strew 
in your fugar as in the red rafpberry-jam. 
To make Red Raspberry-Jam. 
GATHER the fcarlet ftrawberries very ripe, 
bruife them very fine, and put to them a little 
juice of ftrawberries, beat and fift their weight in 
fugar, ftrew it apaong them, and put them in tfle 
preferving-pan, fet them over a clear, flow fire, 
fkim them, and boil them twenty minutes, then 
put them in pots or glafjfes for ufe. 
To make Green Gooseberry Jam. 
TAKE the green walnut-goofeberries when 
they are full grown, but not ripe, cut them in 
two and pick out the feeds, and put them in a 
pan of water, green them as you do the goofe- 
berries in imitation of hops, and lay them on a 
fieve to drain, then beat them in a marble-mor- 
tar, with their weight in fugar, then take a quart 
of goofeberries, boil them to mulh in a quart 
pf water, then fqueeze them, and to every pint 
of liquor put a pound of fine loaf-fugar, boil 
and fkini it, then put in your green gooieberries. 214 
THE EXPERIENCED 
boil them till they are pretty thick, clear, and a 
pretty green, then put them in glafles for the* 
To make Black Curran-Jam. 
GET your black currans when they are full 
ripe, pick them clear from the flalks, and bruife 
them in a bowl with a wooden-mallet, to every 
two pounds of currans put a pound and a half 
of loaf-fugar beat fine, put them into a prefer- 
ving-pan, boil them full half an hour, fidm it 
and flir it ail the time, then put it in pots, 
and keep it for ufe. 
To preferve Red Currans in bunches. 
STONE your currans, and tie fix or feven 
bunches together with a thread to a piece of fplit- 
deal about the length of your finger, weigh the 
currans, and put their weight of double-refined 
fugar in your preferving-pan, with a little water, 
and boil it till the fugar flies, then put the cur- 
rans in, and juft give them aboil up, and cover 
them till next day, then take them out, and 
either dry them or put them in glafles, with the 
fyrup boiled up with a little of the juice of red 
currans; put brandy-paper over them, and tie 
them clofe down with another paper, and fet 
them in a dry place. 
To preferve White Currans in lunches. 
STONE your currans and tie them in 
bunches as before, and put them in a preferving- ENGLISH HOUSEKEEPER. 
215 
pan, with their weight of double-refined fugar, 
beat and fifted fine, let them hand all night, 
then take fome pippins, pare, core, and boil 
them, but do not ftir the apples, only prels them 
down with the back of your fpoon ; when the 
water is ftrong of the apples, add to it the juice 
of a lemon, drain it through a jelly-bag till it 
runs quite clear; to every pint of your liquor 
put a pound of double-refined fugar, boil it up 
to a firong jelly, put to it your currans, and 
boil them till they look clear, cover them in the 
preferving-pan with paper till they are almoft 
cold, then put a bunch of currans in your 
glades, and fill it up with jelly; when they are 
cold, dip paper in brandy, and lay it over them, 
tie another on, and fet them in a dry place. 
To prcferve Currans for Tarts. 
GET your currans when they are dry, and 
pick them ; to every pound and a quarter of cur- 
rans put a pound of fugar into a preferving-pan, 
with as much juice of currans as will didblve 
it; when it boils, ikim it and put in your cur- 
rans, and boil them till they are clear; put 
them into ajar, lay brandy-papers over, tie them 
down, and keep them in a dry place. 
To preferve Cucumbers, 
TAKE fmall cucumbers and large ones that 
will cut into quarters, the greened and mod free 
from feeds you can get, put them in a drong 
fait and water, in a drait mouth jar, with a cab- 216 
bage-leaf to keep them down, tie a paper over 
them, fet them in a warm place till they are 
yellow, walh them out, and fet them over the 
fire in frefh water, with a little fait in, and a 
frefh cabbage-leaf over them, cover the pan very 
clofe, but take care they do not boil; if they are 
not a fine green, change your water (it will 
help them) and make them hot, and cover them 
as before; when they are a good green, take 
them off the fire, let them ftand till they are 
cold, then cut the large ones in quarters, take 
out the feeds and foft part, then put them in 
cold water, and let them ftand two days, but 
change the water twice each day to take out the 
fait, take a pound of fingle-refined fugar, and 
half a pint of water, fet it over the fire ; vrhen 
you have fkimmed it clear, put in the rind of a 
lemon, one ounce of ginger, with the outfide 
fcraped off; when your fyrup is pretty thick, 
take it off, and when it is cold wipe the 
cumbers dry, and put them in, boil the fyrup 
once in two or three days for three weeks, and 
ftrengtheu the fyrup, if required, for the greateft 
danger of fpoiling them is at firft.—The fyrup 
is to be quite cold when you put it to 
cucumbers. • ‘ 
THE EXPERIENCED 
To preferve Grapes In Brandy. 
TAKE fome clofe bunches of grapes, but 
not too ripe, either red or white, put them into 
a jar, with a quarter ot a pound ot fugar-candy, 
and till the jar with common brandy, tie it clofe 
with a bladder, and fet them in a dry place. 
Morello cherries are done the fame way. ENGLISH HOUSEKEEPER. 
217 
Topreferve Kentish or Golden Pippins. 
BOIL the rind of an orange very tender, then 
lay it in water for two or three days, take a quart 
of golden pippins, pare, core, quarter, and boil 
them to a ftrong jelly, and run it through a jelly- 
bag, then take twelve pippins, pare them, and 
fcrap.e out the cores; put two pounds of loaf- 
fugaf into a flewpan, with near a pint of water, 
when it boils fkim it, and put in your pippins, 
with the orange-rind in thin flices, let them boil 
fall till the fugar is very thick and will almoft 
candy, then put in a pint of the pippin-jelly, 
boil them fail till the jelly is clear, then fqueeze 
in the juice of a lemon, give it one boil, and 
put them into pots or glafles, with the orange- 
peel. 
To prejerve Green Codlings that will hep 
all the year. 
TAKE codlings about the (ize of a walnut, 
with the flalks and a leaf or two on, put a hand- 
ful of vine-leaves into a brafs-pan of fpring-wa- 
ter, then a layer of codlings, then vine-leaves, do 
lb till the pan is full, cover it dole, that no 
Beam can get out, let it on a flow fire; when 
they are foft take off the fldns with a penknife, 
then put them in the fame water with the vine- 
leaves ; it muft be quite cold or it will be apt 
to crack them, put a little roach-alum, and fet 
them over a very flow hre till they are green 
(which will be in three or four hours), then take  THE EXPERIENCED 
them out, and lay them on a fieve to drain.—- 
Make a good fyrup, and give them a gentle boil 
once a day for three days, then put them in 
fmall jars; put bfandy-papers over them, and 
keep them for ufe. 
To prefer ve Green Apricots. 
GATHER your apricots before the ftones 
are hard, put them into a pan of hard water, 
with plenty of vine-leaves, fet them over a flow 
fire till they are quite yellow, then take them out 
and rub them with a flannel and fait to take off 
the lint, put them into the pan to the fame water 
and leaves, cover them clofe, fet them a great 
diftance from the fire till they are a fine light 
green, then take them carefully up, pick out all 
the bad-coloured and broken ones, boil the befl 
gently two or three times in a thin fyrup, let 
them be quite cold every time ; when they look 
plump and clear, make a fyrup of double-refined 
fugar, but not too thick, give your apricots a 
gentle boil in it, then put them into pots or 
glafles, dip paper in brandy; lay it over them, 
and keep them for ufe ; then take all the broken 
and bad-coloured ones, and boil them in the firfl 
fyrup for tarts. 
To preferve Gooseberries green. 
TAKE green walnut-goofeberries when they 
are full grown, and take out the feeds, put them 
in cold water, cover them clofe with vine-leaves, 
and fet them over a flow fire 3 when they are hot ENGLISH HOUSEKEEPER. 
take them off, and let them (land, and when 
they are cold fet them on again till they are 
pretty green, then put them on a fieve to drain, 
and have ready a fyrup made of a pound of dou- 
ble-refined fugar, and half a pint of fpring water; 
the fyrup is to be cold when the goofeberries are 
put in, and boil them till they are clear, then 
Set them by a day or two, then give them 
two or three fcalds, and put them into pots or 
glaffes for ufe. 
219 
To prefervt Green Gooseberries in imita- 
tion o/~Hops. 
TAKE the largefl green walnut-goofeberries 
you can get, cut them at the flalk end in four 
quarters, leave them whole at the blolfom end, 
then take out all the feeds, and put five or fix, 
one in another, take a needleful of flrong thread, 
with a large knot at the end, run the needle 
through the bunch of goofeberries,and tie a knot 
to fallen them together (they referable hops) 
and put cold fpring-water in your pan, a large 
handful of vine-leaves in the bottom, and three 
or four layers of goofeberries,with plenty of vine- 
leaves between every layer, and over the top of 
your pan ; cover it fo that no fleam can get out, 
and let them on a flow lire, when they are fcald- 
ing hot take them off, and let them Hand till 
they are cold, then fet them on again, till they 
are a good green, then take them off and let 
them Hand till they are quite cold, then put 
them in a fieve to drain, make a thin fyrup ; to 
every pint of water put in a pound of common  THE EXPERIENCED 
220 
loaf-fugar, boil and f}dm it well: when it is 
about half-cold put in your goofeberries, and let 
them hand till the next day, then give them one 
boil a-day for three days, then make a fyrup ; to 
every pint of water put a pound of fine fugar, a 
flice of ginger and a little lemon-peel cut length- 
ways exceeding fine, boil and fkim it well, give 
your goofeberries a boil in it; when they are 
cold put them into glades or pots, lay paper 
dipped in brandy over them, tie them up, ancj 
keep them for ufe. 4 " * 
To prefervc Sprigs greeri. 
GATHER the fprigs of muftard when it i§ 
going to feed, put them in a pan of Ipring-water, 
with a great many vine-leaves under and over 
them, put to them one ounce of roach-alum, 
fet it'over a gentle fire, when it is hot take it' 
off, and let it hand till it is quite cold, then 
cover it very clofe, and hang it a great height 
over a flow fire ; when they are green take out 
the fprigs, and lay them on a fieve to drain, then 
make a good fyrup, boil your fprigs in it once 
a-day for three days, put them in, and keep 
them for ufe.—They are very pretty to flick in 
the middle of a preferved orange, or garnifh a fet 
of falvers.—You may preferve young peas when 
they are juft come into pod the fame way. 
To preferve Green-Gage Plums. 
TAKE the fineft plums you can get juft be- 
fore they are ripe, put them in a pan, with a layer 
of vine-leaves at tne bottom of your pan, then 
a layer of plums, do fo till your pan is almoft 
full, then fill it with water, fet them on a flow ENGLISH HOUSEKEEPER. 
221 
fire ; when they are hot, and their fklns begin to 
rife, take them off, and take the ftdns carefully 
off, put them on a fieve as you do them, then 
lay them in the fame water,with a layer of leaves 
betwixt, as you did at the firft, cover them very 
clofe, fo that no fteam can get out, and hang 
them a great diftance from the fire till they are 
green, which will be five or fix hours at leaft, 
then take them carefully up, lay them on a hair- 
fieve to drain, make a good fyrup, give them a 
gentle boil in it twice a-day, for two days, take 
them out and put them into a fine clear fyrup ; 
put paper dipped in brandy over them, and keep 
them for ufe. 
To prcferve Walnuts black. 
TARE the fmall kind of walnuts, put them 
in fait and water, change the water every day for 
nine days, then put them in a fieve, let them 
ftand in the air until they begin to turn black, 
then put them into a jug, and pour boiling wa- 
ter over them, and let them ftand till the next 
day, then put them in a fieve to drain, ftick a 
clove into each end of your walnut, put them 
into a pan of boiling water, let them boil five 
minutes, then take them up; make a thin 
fyrup, fcald them in it three or four times a- 
day till your walnuts are black and bright, then 
make a thick fyrup with a few cloves and a lit- 
tle ginger cut in flices, ikim it well, put in your 
walnuts, boil them five or fix minutes, and 
then put them in your jars; wTet your paper wfith 
brandy, lay it over them, and tie them down 222 
THE EXPERIENCED 
with bladders. The firft year they are a little 
bitter, but the fecond year they will be very good. 
To preferve Walnuts green. 
TAKE large French walnuts when they are 
a little larger than a good nutmeg, wrap every 
walnut in vine-leaves, tie it round with a firing, 
then put them into a large quantity of fait and 
water, let them lie in it for three days, then put 
them in frefh fait and water, and let them lie in 
that for three days longer, then take them out, 
and lay a large quantity of vine-leaves in the 
bottom of your pan, then a layer of walnuts, then 
vine-leaves, do fo till your pan is full, but take 
* great care the walnuts do not touch one another; 
fill your pan with hard water, with a little bit 
of roach-alum, fet it over the fire till the water 
is very hot, but do not let it boil, take it off, let 
them Hand in the water till it is quite cold, then 
fet them over the fire again; when they are 
green take the pan off the fire, and when the 
water is quite cold take out the walnuts, lay 
them on a lieve a good diftance from each other, 
have ready a thin fyrup boiled and fkimmed ; 
when it is pretty cool put in your walnuts, let 
them (land all night; the next day give them 
feveral fealds, but do not let them boil, keep 
your preferving-pan clofe covered,and when you 
fee that they look bright, and a pretty colour, 
have ready made a rich fyrup of fine loaf-fugar, 
with a few llices of ginger, and two or three 
blades of mace, feald your walnuts in it, put 
them in fmall jars, with paper dipped in brandy over them, tie them down with bladders, and 
keep them for ufe. 
ENGLISH HOUSEKEEPER. 
T9 preferve Walnuts white. 
TAKE the large French walnuts full grown, 
but not (helled, pare them till you fee the white 
appear, put them in fait and water as you do 
them, have ready boiling a large faucepan full 
of foft water, boil them in it five minutes, take 
them up, and lay them betwixt two cloths till 
you have made a thin fyrup, boil them gently in 
it for tour or five minutes, then put them in a 
jar, flop them up clofe, that no fteam can get 
out, if it does it wdll fpoil the colour; the next 
day boil them again ; when they are cold, make 
a frefli thick fyrup, with two or three dices of 
ginger and a blade of mace, boil and (kirn it 
well, then give your walnut a boil in it, and 
put them in glafs jars, with papers dipped in 
brandy laid over them, and tie bladders over 
them to keep out the air. 
To make Orange-Marmalade. 
TAKE the cleared; Seville oranges you can 
get, cut them in two, then take out all the pulp 
and juice into a bafon, pick all the feeds and 
(kins out of it, boil the rinds in hard water till 
they are tender, (change the water two or three 
times while they are boiling) then pound them 
in a marble-mortar, add to it the juice and pulp, 
and put them in a preferving-pan, with double 
its weight of loaf-fugar, fet it over a dow fire, 224 
the experienced 
boii it a little more than half an hour, then put 
into pots, with brandy-papers over them. 
To make Transparent Marmalade. 
TAKE very pale Seville oranges, cut them in 
quarters, take out the pulp, and put it into a 
bafon, pick the Ikins and feeds out, put the peels 
in a little fait and water, let them (land all night, 
then boil them in a good quantity of fpring- 
water till they are tender, then cut them in very 
thin llices, and put them to the pulp ; to every 
pound of marmalade put a pound and a half of 
double-refined fugar beaten fine, boil them toge- 
ther gently for twenty minutes; if it is not 
dear and trafparent, boil it five or fix minutes 
longer, keep (lining it gently all the time, and 
take care you do not break the flices ; when it 
is cold, put it into jelly or fweetmeat glafles, tie 
them down with brandy-papers over them.— 
They are pretty for a defert of any kind. 
To make Quince Marmalade. 
GET your quinces when they are full ripe, 
pare them and cut them into quarters, then take 
out the core, and put them into a faucepan that 
is well tinned, cover them with the parings, fill 
the faucepan near full of fpring-water, cover it 
dole and let them Hew over a How fire till they 
are foft, and of a pink colour, then pick out all 
your quinces from the parings, beat them to a 
pulp in a marble mortar, take their height of 
line loaf-fugar; put as much water to it as will 
difiblve it, boil and Ikim it well, then put in ENGLISH HOUSEKEEPER. 
225 
your quinces, and boll them gently three quarters 
of an hour, keep flirring if all the time, or it 
will flick to the pan and burn; when it is cold 
put it into flat fweetmeat pots, and tie it down 
with brandy-paper. 
To make Apricot-Marmalade. 
WHEN you preferve your apricots, pick out 
all the bad ones, and thole that are too ripe for 
keeping, boil them in the fyrup till they will 
mafh, then beat them in a marble-mortar to a 
pafte ; take half their weight of loaf-fugar, and 
put as much water to it as will diflblve it, boil 
and fkim it well, boil them till they look clear, 
and the fyrup thick like a fine jelly, then put 
it into your fweetmeat glafles, and keep them 
for ufe. 
To preferve Green Pine-Apples. 
GET your pine-apples before they are ripe, 
and lay them in ftrong fait and water five days, 
then put a large handful of vine-leaves in the 
bottom of a large faucepan, and put in your 
pine-apples, fill your pan with vine-leaves, 
then pour on the fait and water it was laid in, 
cover it up very clofe, and fet it over a flow fire, 
let it ftand till it is a fine light green, have ready 
a thin fyrup, made of a quart of water and a 
pound of double-refined fugar ; when it is almoft 
cold put it into a deep jar, and put in the pine- 
apple with the top on, let it ftand a week, and 
take care that it is well covered with the fyrup, 226 
THE EXPERIENCED 
then boil your fyrup again, and pour it carefully 
into your jar, left you break the top of your 
pine-apple, and let it ftand eight or ten weeks, 
and give the fyrup two or three boils to keep it 
from moulding, let your fyrup ftand till it is 
near cold before you pour it on ; when your 
pine-apple looks quite full of green, take it 
out of the fyrup, and make a thick fyrup of 
three pounds of double-refined fugar with as 
much water as will diflblve it,, boil and fkim it 
well, put a few flices of white ginger in it; when 
it is near cold, pour it upon your pine-apple, 
tie it down with a bladder, and the pine-apple 
will keep many and not fhrink; but if 
you put it into thick fyrup at the firft, it will 
fhrink, for the ftrength of the fyrup draws out 
the juice, and fpoils it.- N. 3. It is a great 
fault to put any kind of fruit that is preferved 
whole into thick fyrup at firft. 
Toprefer™ Red Gooseberries. 
TO every quart of rough red goofeberries put 
a pound of loaf-fugar, put your fugar into a 
preferving-pan, with as much water as will dif- 
folve it, boil and fkim it well, then put in your 
goofeberries, let them boil a little, and fet them 
by till the next day, then boil them till they 
look clear, and the fyrup thick, then put them 
into pots or glafles, cover them with brandy- 
papers, and keep them for ufe.- ENGLISH HOUSEKEEPER. 
227 
prefer ve Strawberries whole. 
GET the fineft fcarlet ftrawberries with their 
ftalks on, before they are too ripe, then lay them 
feparately on a China-difh, beat and lift twice 
their weight of double-refined fugar, and ftrew 
it over them, then take a few ripe fcarlet ftraw- 
berries, crufli them, and put them into a jar* 
with their weight of double-refined fugar beat 
fin all, cover them clofe, and let them (land in 
a kettle of boiling water till they are foft, and 
the fyrup is come out of them, then ftrain them 
through a muffin rag into a tofling-pan, boil and 
fkim it well, when it is cold put in your whole 
ftrawberries, and fet thernjover the fire till they 
are milk-warm, then take them oft', and let them 
ftand till they are quite cold, then fet them on 
again and make them a little hotter, do fo fe- 
deral times till they look clear, but do not let 
them boil, it will fetch the ftalks off; when the 
ftrawberries are cold, put them into jelly-glafles, 
with the ftalks downwards, and fill up your 
glafles with the fyrup; tie them down with 
brandy-papers over them.—-They are very pretty 
amongft jellies and creams, and proper for let- 
ting out a defert of any kind. 
Topreferve White Raspberries whole. 
GET your rafpberries when they are turning 
white, with the ftalks on about an inch long, 
lay them fingle on a difh, beat and fift their 
weight of double-refined fugar, ftrew it over 228 
THE EXPERIENCED 
them ; to every quart of rafpberries take a quart 
of white-curran juice, put to it its weight of 
double-refined fugar, boil and fkim it well, then, 
put in your rafpberries and give them a fcald, 
take them off and let them ftand for two hours, 
then let them on again, and make them a little 
hotter, do fo for two or threeHimes, till they 
look clear, but do noj| let them boil, it will make 
the ftalks come off; when they are pretty cool, 
put them into jelly-glaffes with the ftalks down, 
and keep them for ufe.—N. B. You may pre- 
ferve red rafpberries the fame way, only take 
red curran-juice inftead of white. 
To prefervc Morello Cherries. 
GET your cherries when they are full ripe, 
take out the ftalks and prick them with a pin; 
to every two pounds of cherries put a pound and 
a half of loaffugar, beat part of your fugar and 
ftrew it over them, let them ftand all night, dif- 
folve the reft of your fugar in half a pint of the 
juice of currans, fet it over a flow fire, and put 
in the cherries with the fugar, and give them a 
gentle fcald, let them ftand all night again, and 
give them another fcald, then take them care- 
fully out, and boil your fyrup till it is thick, 
then pour it upon your cherries; if you find it 
be too thin, boil it again. 
To prefer ve Barberries in hunches. 
TAKE the female barberries, pick out all the 
iargeft bunches, then pick the reft from the 
ftalks, put them in as much water as will make ENGLISH HOUSEKEEPER. 
229 
a fyrup of your bunches, boil them till they arc 
foft, then ftrain them through a fieve ; to every 
pmt of the juice put a pound and half of loaf- 
boil and fkim it well, and to every pint 
of fyrup put half a pound of barberries in 
bunches, boil them till they look very fine and 
clear, then put them carefully into pots and 
glafies; tie brandy-papers over, and keep them 
for ufe. 
To prefer vc Barberries for Tarts. 
PICK the female barberries clean from the 
ftalks, then take their weight of loaf-fugar, put 
them in a jar, and fet them in a kettle of boiling 
water till the fugar is melted, and the barberries 
quite foft, the next day put them in a pre- 
ferving-pan, and boil them fifteen minutes, then 
put them in jars, and put them in a dry cool 
place. 
Topreferve Damsons. 
TAKE the fmall long damfons, pick off the 
ftalks, and prick them with a pin, then put 
them into a deep pot, with half their weight of 
loaf-fugar pounded, fet them in a moderate 
oven till they are foft, then take them off, and 
give the fyrup a boil, and pour it upon them, 
do fo two or three times, then take them care- 
fully cut, and put them into the jars you intend 
to keep them in, and pour over them rendered 
mutton-fiiet; tie a bladder over them, and keep 
them for ufe in a very cool place. 230 
THE EXPERIENCED 
To pre/erve Magnum Bonum Plums. 
TAKE the largeff yellow plums, put them in 
a panful of fpring-water, fet them over a flow 
fire, keep putting them down with a fpoon till 
you find the fkin will come off, then take them 
up and peel the fkin off with a penknife, put 
them in a fine thin fyrup, and give them a gentle 
boil, then take them off, and turn them pretty 
often in the fyrup, or the outfide will turn 
brown ; when they are quite cold, fet them over 
the fire again, let them boil five or fix minutes, 
then take them off, and furn them very often hi 
the fyrup till they are near cold, then take them 
out, and lay them feparately on a flat China-difli, 
ffrain the fyrup through a muffin rag : add to it 
the weight of the plums of fine loaf-fugar, boil 
and fkim it very well, then put in your plums, 
boil them till they look clear, then put them 
carefully into jars or glaffes, cover them well 
v/ith the fyrup, or they will lofe their colour, 
put brandy-papers and a bladder over them. 
Toprefcrve Winl-Sours. 
TAKE the fined wine-fours you can get, 
pick off' the ftalks, run down the fcam with a 
pin only fkin deep, then take half their weight 
of loaf-fugar pounded, and lay it betwixt your 
plums in layers till yout* jar is full, fet them in 
a kettle of boiling water till they are foft, then 
drain the fyrup from them, and give it a boil, 
and pour it on them, do fo fevera! times, till ENGLISH HOUSEKEEPER. 
you fee the fkin look hard and the plums clear, 
let them hand a week, then take them out one 
by one, and put them into glades, jars, or pots, 
give your fyrup a boil, if you have not fyrup 
enough, boil a little clarified fugar with your 
fyrup, and fill up your glafies, jars, or pots with 
it, and put brandy-papers over, and tie a bladder 
over them to keep out the air, or they will lofe 
their colour, and grow a purple.— They are 
pretty with either ffeeple-cream, or any kind of 
flummeries, or under a filver web. 
To preferve Apricots. 
PARE your apricots, and thruft out the 
Tones with a ikewer, to every pound of apricots 
put a pound of loaf-fugar, ftrew part of it over 
them, and let them ftand till the next day, then 
give them a gentle boil three or four different 
times, let them grow cold between every time, 
take them out of the fyrup one by one, the laft 
time as you boil them fkim your fyrup well, 
boil it till it looks thick and clear, tfien pour it 
over your apricots, and put brandy-papers over 
them. 
To prefer ve Peaches. 
GET the largeft peaches before they'are too 
ripe, rub off the lint with a doth, then run 
them down the feam with a pin, fkin deep, 
cover them with French brandy, tie a bladder 
over them, and let them hand a week, then take 
them out, and make a ffrong fyrup for them, 
boil and (kirn it well, put in your peaches, and  the experienced 
boil them till they look clear, then take them 
out, and put them into pots or glades; mix the 
fyrup with the brandy, when it is cold pour it 
on your peaches ; tie them clofe down with a 
bladder that the air cannot get in, or the peaches 
will turn black. 
2opreferve Quinces whole. 
PARE your quinces very thin and round, 
that they may look like a fcrew, then put them 
into a well-tinned faucepan, with a new pewter- 
fpoon in the middle of them, and fill your fauce- 
pan with hard water, and lay the parings over 
your quinces, to keep them down, cover your 
faucepan fo clofe that the fleam cannot get out, 
fet them over a flow fire till they are foft, and a 
fine pink-colour, let them Hand till they are 
cold, and make a good fyrup of double-refined 
fugar, boil and fkim it well, then put in your 
quinces, let them boil ten minutes, take them 
off, and let them fland two or three hours, then 
boil them till the fyrup looks thick, and the 
quinces clear, then put thern into deep jars, with 
brandy-papers and leather over them; keep them 
in a dry place for ufe. -N. B, You may pre- 
ferve quinces in quarters the fame way. 
To prefer ve Oranges carved\ 
TAKE the fairefl Seville oranges you can 
get, cut the rinds with a penknife in what form 
you pleafe, draw out the part of your peel as 
you cut them, and put them into fait and hard ENGLISH HOUSEKEEPER. 
233 
water, let them ftand for three days to take out 
the bitter, then boil them an hour in a large 
faucepan of frefh water, with fait in it, but do 
not cover them, it will fpoil the colour, then take 
them out of the fait and water, and boil them 
ten minutes in a thin fyrup for four or five days 
together, then put them into a deep jar, let them 
ftand two months, and then make a thick fyrup, 
and juft give them a boil in it, let them ftand 
till the next day, then put them into your jar, 
with brandy-papers over them; tie them down 
with a bladder and keep them for ufe. 
N. B. You may preferve whole oranges with- 
out carving the fame way, only do not let them 
boil fo long, and keep them in a very thin fyrup 
at firft, or it will make them fhrink and wither. 
Always obferve to put fait in the water for 
either oranges preferved, or any kind of orange- 
chips. 
To preferve Granges in Jelly. 
TAKE Seville oranges, and cut a hole out at 
the ftalk as large as a fixpence, and fcoup out the 
pulp quite clean, tie them feparately in mullin, 
and lay them in fpring-water for two days, 
change the water twice a-day, then boil them in 
the muflin till tender upon a flow fire, as the 
water waftes put hot water into the pan, and 
keep them covered, weigh the oranges before 
you fcoop them, and to every pound put two 
pounds ot double-refined fugar, and one pint of 
water, boil the fugar and water with the juice of 
the oranges to the fyrup, ikim it very well, let it 234 
THE EXPERIENCED 
ftand till cold, then put in the oranges, and boll 
them half an hour ; if they are not quite clear, 
bpil them once a-day for two or three days; pare 
and core fome green pippins, and boil them till 
the water is ftrong of the apple, but do not ftir 
the apples, only put them down in the water 
with the back of a fpoon,ftrain the water through 
a jelly-bag till quite clear, then to every pint of 
water put one pound of double-refined fugar, 
and the juice of a lemon ftrained fine, boil it up 
to a ftrong jelly, drain the oranges out of the 
fyrup, put them into glafs-jars, or pots of the 
iize of an orange, with the holes upward, and 
pour the jelly over them, cover them with 
brandy-papers, and tie them clofe down with 
bladders.—N. B. You may do lemons the fame 
way. 
To preferve Lemons. 
CARVE or pare your lemons very thin, and 
make a round hole on the top, the fize of a {hil- 
ling, take out all the pulp and {lvins, rub them 
with fait, and put them in Ipring-water as you 
do them, to prevent them from turning black, 
let them lie in for five or fix days, then boil them 
in frefli fait and water fifteen minutes, have 
ready made a thin fyrup of a quart of water, 
and a pound of loaf-fugar, boil them in it five 
minutes, once a-day, for four or five days, then 
put them in a large jar, let them ftand for fix 
or eight weeks, and it will make them look 
clear and plump, then take them out of that 
fyrup, or they will mould; make a fyrup of 
fine fugar, put as much water to it as will dif- ENGLISH HOUSEKEEPER. 
folve it, boil and fkim it, then put in your 
lemons, and boil them gently till they are clear, 
then put them into a jarwith brandy-papers over, 
tie them clofe down, and keep them in a dry 
place for ufe. 
i'opreferve Oranges *with Marmalade. 
PARE your oranges as thin as you can, then 
cut a hole in the ftalk end, the fize of a fix- 
pence, take out all the pulp, then put your 
oranges in fait and water, boil them a little more 
than an hour, but do not cover them, it will turn 
them a bad colour, have ready made a fyrup of 
a pound of fine loaf-fugar with a pint of water, 
put in your oranges, boil them till they look 
clear, then pick out all the fkins and pippins 
out of your pulp, and cut one of your oranges 
into it, as thin as pofiible, and take its-weight 
of double-refined fugar, boil it in a clean toffing- 
pan over a flow clear fire, till it looks quite clear 
and tranfparent, when it is cold take your 
oranges out, and fill them with your marmalade, 
put on your top, and put them in your fyrup 
again, let them hand for two months, then 
make a fyrup of double-refined fugar, with as 
much water as will diffolve it, boil and fkim it 
Well, then give your oranges a boil in it; put 
brandy-papers over, then tie them down with a 
bladder; they will keep for feveral years. THE EXPERIENCED 
To make Bull ace Cheese. 
TAKE your bullace when they are full ripe, 
put them into a pot, and to every quarter of bul- 
lace put a quarter of a pound of loaf-fugar beat 
fmall, bake them in a moderate oven till they 
are foft, then rub them through a hair-lieve, to 
every pound of pulp add half a pound of loaf- 
fugar beat fine, then boil it an hour and a half 
over a flow fire, and keep ftirring it all the time, 
then pour it into potting-pots, and tie brandy- 
papers over them, and keep them in a dry 
place ; when it has flood a few months it will 
cut out very bright and fine.—N. B. You may 
make floe-cheefe the fame way. 
To make Elder Rob. 
GATHER your elderberries when they are 
full ripe, pick them clean from the flalks, put 
them in large ftew-pots, and tie a paper over 
them, put them in a moderate oven, let them 
Rand two hours, then take them out, and put 
them in a thin coarfe cloth, and fqueeze out all 
the juice you can get, then put eight quarts into 
a well-tinned copper, fet it over a flow fire, let 
it boil till it be reduced to one quart, when it 
grows near done, keep ftirring it, to prevent its 
burning to the bottom, then put it into potting- 
pots, let it Hand two or three days in the fun, 
then dip a paper in fweet-oil the ftze of your 
pot, and lay it on, tie it down with a bladder, 
and keep it in a very dry place for ufe. ENGLISH HOUSEKEEPER. 
237 
To make Black-Curran Rob. 
GET your currans when they are ripe, pick, 
bake, and fqueeze them the fame as you did the 
elderberries, then put fix quarts of the juice 
into a large toffing-pan, boil it over a flow fire 
till it is pretty thick, keep ftirring it till it is 
reduced to one quart, pour it into flat pots, dry 
it, and tie it down the fame way as you did your 
elder rob. 
ToJlew Pippins whole. 
PARE and core your pippins,and throw them 
into fair water as you pare them, then take the 
weight of the fruit of double-refined fugar, and 
diffblve it in a quart of water, then boil it up, 
and fcum it clean, then put in the fruit, let 
them ftew gently till they are tender, and look 
clear, then take them out, and fqueeze in the 
juice of a large lemon, and let it boil up, fcum 
it and run it through a jelly-beg upon the fruit; 
you may flick the pippins with candied oranges 
and lemons cut in thin flices, if you pleafe. 
CHAP. IX. 
Ohfervatwns on Drying and Candying. 
you candy any fort of fruit, pre- 
ferve them firft, and dry them in a ftove, 
or before the fire, till the fyrup is run out of  THE EXPERIENCED 
them, then boil your fugar candy-height, dip 
in the fruit, and lay them in difhes in your ftove 
till dry, then put them in boxes, and keep them 
in a dry place. 
To make Apricot-Paste. 
PARE and done your apricots, boil them in 
water till they will maih quite fmall, put a pound 
of double-refined fugar in your preferving-pan, 
with a* much water as will diffolve it, and boil 
it to fugar again, take it off the ftove, and put 
in a pound of apricots, let it ftand till the fugar 
is melted, then make it fcalding hot, but do not 
let it boil, pour it into Ghina-difhes, or cups, 
fet them in a ftove, when they are ftiff enough 
to turn out, put them on glafs plates, turn them, 
as you fee occafion, till they are dry. 
7b make Raspberry-Paste. 
M ASPI a quart of rafpberries, ftrain one half, 
and put the juice to the other half, boil them a 
quarter of an hour, put to them a pint of red 
curran-juiee, let them boil all together till your 
berries are enough, put a pound and a half 
of double-refined fugar into a clean pan, with as 
much water as will diffolve it, and boil it to a 
fugar again, then put in your berries and juice, 
give them a feald, and pour it into glaffes or 
plates, then put them into a ftove to dry, and 
turn them as you fee occafion. ENGLISH HOUSEKEEPER. 
To make Gooseberry-Paste. 
TAKE a pound of red goofeberries when they 
are full-grown and turned,but not ripe, cut them 
in halves, pick out ail the leeds, have ready a 
pint of curran-juice, boil your goofeberries in it 
till they are tender, put a pound and a half of 
double-refined fugar into your pan,with as much 
water as willdififolve it, and boil it to fugar again, 
then put all together and make it fcalding hot, 
but it muft not boil, pour it into plates or glafles 
the thicknefs you like, then dry it in a hove. 
To make Curr an-Paste either red or white- 
STRIP your currans, put a little juice to 
them to keep them from burning, boil them 
well, and rub them through a hair-fieve, then 
boil it a quarter of an hour: to a pint of juice 
put a pound and a half double refined fugar 
fifted, ihake in your fugar, when it is melted 
pour it on plates, dry it as the other paftes, and 
turn it into what form you pleafe. 
To make Curran Clear Cakes. 
STRIP and wafh your currans, to four quarts 
of currans put one quart of water, boil them 
very well, then run it through a jelly-bag; to a 
pint of jelly put a pound and a half of double- 
refined fugar, pounded,and lifted through a hair- 
fieve, fet your jelly on the fire, when it has 
juft boiled up Ihake in the fugar, ftir it well, 
then fet it on the fire again, make it fcalding 240 
THE EXPERIENCED 
hot to melt the fugar, but do not let it boil, 
then pour it on clear cake-glades or plates, when 
it is jellied, before it is candied, cut it in rounds 
or half rounds, this will not knot; and dry 
them the fame way as you did the apricot-pafte. 
White curran clear-cakes are made the fame 
way, but obferve, that as foon as the jelly is 
made you muft put the fugar to it, or it will 
change the colour. 
To make Violet Cakes. 
TAKE the fined violets you can get, pick off 
the leaves, beat the violets fine in a mortar, with 
the juice of a lemon, beat and fift twice their 
weight of double-refined fugar, put your fugar 
and violets into a filver faucepan or tankard, 
fet it over a flow fire, keep ftirring it gently till 
all your fugar isdiflblved, if you let it boil it will 
difcolour your violets, drop them in China- 
plates ; when you take them off, put them in a 
box, with paper betwixt every layer. 
To dry Cherries. 
TAKE Morello cherries, done them, and to 
every pound of cherries put a pound and a quar- 
ter of fine fugar, beat and fift it over your cher- 
ries, let them dand all night, take them out of 
your fugar, and to every pound of fugar put two 
fpoonfuls of water, boil and fcum it well, then 
pul in your cherries, let your fugar boil over 
them, the next morning drain them, and to 
every pound of the fyrup put half a pound more 
fugar, let it boil a little thicker, then put in your cherries, and let them boil gently, the next 
day drain them, and dry them in a flove, and 
turn them, every day. 
ENGLISH HOUSEKEEPER. 
241 
A fecond way to dry Cherries. 
STONE a pound and a half of cherries, put 
them in a preferving-pan, with a little water, 
when they are fcalding-hot put them in a fieve, 
or on a cloth to dry, then put them in your pan 
again,beat and fife half a poundof double-refined 
fugar ftrewit betwixt every layer ofeherries, when 
it is melted fet them on the fire, and make them 
fcalding-hot, let them Hand till they are cold, 
do fo twice more, then drain them from the fy~ 
rup, and lay them feparately to dry ; dip them 
in cold water, and dry them with a cloth, fet 
them in the hot fun to dry as before, and keep 
them in a dry place till you want to ufe them. 
To dry Green-Gage Plums. 
MAKE a thin fyrup of half a pound of fmgle- 
refined fugar, fkirn it well, flit a pound of plums 
down the feam, and put them in the fyrup, keep 
them fcalding-hot till they are tender, (they muft 
he well covered with fyrup, or they wall lofe 
their colour) let them Hand all night, then make 
a rich fyrup ; to a pound of double-refined fu- 
gar put two fpoonfuls of water, fkim it well 
and boil it almofl to a candy, when it is cold 
-drain your plums out of the firft fyrup, and put 
them in the thick fyrup, be fure to let the fyrup 
cover them, fet them on the fire to fcald till they 
mok clear, then put them in a China-howl; when 
fhey have flood a week take them out, and lay 242 
them on China-difhes, dry them in a ftove, and 
turn them once a-day till they are dry.—If you 
would have them green, fcald them with vine- 
leaves the fame way as the greengages are done. 
THE EXPERIENCED 
TAKE a pound of nice ripe apricots, fcald 
them, and as foon as you find the fkin will come 
off, peel them and take out the ftones, beat them 
in a marble-mortar to a pulp; boil half a pound 
of double-refined fugar, with a fpoonful of wa- 
ter, fkim it exceedingly well, then put in the 
pulp of your apricots, let them fimmer a quar- 
ter of an hour over a flow fire, ftir it foftly all 
the time, then pour it into fhallow flat glaffes, 
turn them out upon glafs plates, put them in a 
ftove, and turn them once a day till they are dry. 
To make Apricot-Cakes. 
To burn Almonds. 
TAKE two pounds of loaf-fugar, two pounds 
of almonds, put them in a ftewpan with a pint 
of water, fet them over a clear coal-fire, let 
them boil till you hear the almonds crack, take 
them off, and ftir them about till they are quite 
dry, then put them in a wine-fieve, and fift all 
the fugar from them, put the fugar into the pan 
again with a little water, give it aboil, put four 
fpoonfuls of fcraped cochineal to the fugar to 
colour it, put the almonds into the pan, keep 
ftirring them over the fire till they are quite dry, 
put them into a glafs and they will keep twelve 
months. 
To dry Damsons. 
GET your damfons when they are full ripe, 
fpread them on a coarfe cloth, fet them in a very ENGLISH HOUSEKEEPER. 
cool oven, let them ftand a day or two ; if they 
are not as dry as a frefh prune, put them in an- 
other cool oven fora,day or two longer, till they 
are pretty dry, then put them out, and lay them 
in a dry place : they will eat like frelh plums in 
the winter. 
243 
BEAT two pounds of fine loaf-fugar, put 
one pound in a tofling-pan, with as much water 
as will difiblve it, with one ounce of race-ginger 
grated fine, ftir them well together over a very 
flow fire till the fugar begins to boil, then ftir 
in the other pound, and keep ftirring it till it 
grows thick, then take it off the fire, and drop 
it in cakes upon earthen-difties, fet them in a 
warm place to dry, and they will look white 
and be very hard and brittle. 
To candy Ginger. 
To make Grange-Chips. 
TAKE the beft Seville oranges, pare them 
aflant, a quarter of an inch broad, if you can 
keep the paring whole it looks much prettier, 
when you hav.e pared them all, put them in fait 
and fpring water for a day or two, then boil 
them in a large quantity of fpring water till they 
are tender, then drain them on a fieve, have ready 
a thin fyrup, made of a quart of water and a 
pound of fine fugar, boil them (a few at a time 
to keep them from breaking) till they look clear, 
then put them into a fyrup made of fine loaf-fu- 
gar, with as much water as will diflblve it, and 
boil them to a candy height, when you take them 
up,laythemonfieves, andgratc double-refined fu- 
gar all over them, andputtheminaftove, orbythe 
fire to dry, and keep them in a dry place for ufe. THE EXPERIENCED 
WHEN the currans are ftoned and tied up 
in bunches, to every pound of currans lake 4 
pound and a half of fugar, and to every pound 
of fugar put half a pint of water, boil the fyrup 
very well, lay your currans in it, fet them on 
the fire, and let them juft boil, take them off, 
cover it clofe with a paper, let them ftand till 
the next day, then make them fcalding-hot, let 
them ftand for two or three days, with a paper 
clofe to them, then lay them on earthen-plates, 
and fift them well over with fugar, put them in 
a ftove to dry, the next day lay them on fieves, 
but do not turn them till the upper-lide is dry, 
then turn them, and fift the other fide well with 
fugar; when they are quite dry, lay them her 
twixt papers. 
To dry Currans in hunches. 
To dry Apricots. 
TAKE a pound of apricots, pare and ftone 
them, put them in your toffing-pan, pound and 
fift half a pound of double-refined fugar, ftrew 
a little amongft them, and lay the reft over them; 
let them ftandtwenty-fourhours,turn them three 
or four times in the fyrup, then boil them pretty 
quick till they look clear, when they are cold take 
them out, and lay them on glades, put them into 
a ftove, and turn them every half hour, the next 
day every hour, and after as you fee occafion. 
To rnake Lemon-Drops. 
DIP a lump of treble-refined loaf-fugar in 
water, boil it ftiffifh, take it off, rub it with the 
back of a filver fpoon to the fide of your pan, 
then grate in fqme lemon-peel, boil it up, and ENGLISH HOUSEKEEPER. 
245 
drop it on paper; if you want it red, put in a 
little cochineal. 
To make Lemon-Drops another way. 
TAKE half a pound of pounded loaf-fugar, 
fifted very fine, put it in a plate, and fqueeze 
three or four lemons over it; mix it well with a 
fpoon till it makes a thickifh. pafte, then take 
half a fheet of paper and cover it with drops the 
fize of a farthing, place it in the ftove with a 
How fire till it is quite dry, and take it off from 
the paper; if you choofe you may add fome of 
the fkin of the lemon rafped or grated. 
To make Peppermint-Drops. 
TO one hundred drops of oil of peppermint, 
add two pounds of treble-refined fugar, beat 
fine and fifted through a lawn-fieve, with the 
whites of three eggs, and a fmall quantity of 
orange-flower water, beat them well up together, 
and with a tca-fpoon drop it on fine kitchen 
paper to whatever fize you wifh to have them, 
put them on the hearth to dry, and the next 
day they will be fit for ufe. 
To make Raspberry or Curran-Drops. 
TAKE half a pound of pounded loaf-fugar 
on a plate, then a quantity of rafpberries, or 
currans, which you fqueeze through a fieve, 
when that is done add the juice to the fugar till 
it makes a pafte of a thickifh confiftency, drefs 
it on fine cap-paper and place it on the ftove 
till dry. THE EXPERIENCED 
To dry Peaches. 
PARE and ftone the largeft Newington 
peaches, have ready a fancepan of boiling water, 
put in the peaches, let them boil till they are 
tender,-lay them on a fieve to drain, then weigh 
them, and put them in the pan they were boiled 
in, and cover them with their weight of Elgar; 
let them lie two or three hours, then boil them 
till they are clear, and the fyrup pretty thick, 
let them ftand ail night covered clofe, fcald 
them very well, then take them off to cool, 
and fet them on again till the peaches are tho- 
roughly hot, do this for three days, lay them on 
plates to dry, and turn them every day. 
To candy Angelica. 
TAKE it when young, cut it in lengths, cover 
it clofe, and boil it till it is tender, peel it, and 
put it in again, let it fimmer and boil till it is 
green, then take it up, and dry it with a cloth; 
to every pound of ftalks put a pound of fugar ; 
put your ftalks into an earthen-pan, beat the 
fugar and ftrew over them, let it ftand two days, 
then boil it till it is clear and green, put it in a 
cullendar to drain ; beat a pound of fugar to a 
powder again, ftrew it on your angelica, lay it 
on plates to dry, and fet them in the oven after 
the pies are drawn.—Three pounds and a half 
of fugar is enough for four pounds of ftalks. 
To candy Lemon or Orange-Peel. 
CUT your lemons or oranges long-ways, and 
take out all the pulp, and put the rinds into a ENGLISH HOUSEKEEPER. 
247 
pretty ftrong fait and hard water fix days, then 
boil them in a large quantity of fpring water till 
they are tender, then take them out and laythem 
on a hair-fieve to drain, then make a thin fyrup 
of fine loaf fugar, a pound to a quart of water ; 
put in your peels and boil them half an hour, 
or till they look clear, have ready a thick fyrup 
made of fine loaf-fugar, with as much water as 
will diflblve it; put in your peels, and boil them 
over a flow fire, till you fee the fyrup candy 
about the pan and peels, then take them out, 
and grate fine fugar all over them, lay them on 
a hair-fieve to drain, and fet them in a Hove, or 
before the fire to dry, and keep them in a dry 
place for ufe.—N. B. Do not cover your fauce- 
pan when you boil either lemons or oranges. 
Tq boil Sugar candy-height. 
PUT a pound of fugar into a clean toflmg- 
pan, with half a pint of water, fet it over a very 
clear flow fire, take off the fcum as it rifes, boil 
it till it looks fine and clear, then take out a little 
with a filver-fpoon; when it is cold, if it will 
draw a thread from your fpoon it is boiled high 
enough for any kind of fweetmeat, then boil 
your fyrup, and when it begins to candy round 
the edge of your pan it is candy-height. 
N. B. It is a great fault to put any kind of 
fweetmeats into too thick a fyrup, efpecially at 
the firft, for it withers your fruit, and takes off 
both the beauty and flavour. 248 
THE EXPERIENCED1 
CHAP. X. 
Obfervatwns upon Creams, Custards, and 
Cheese-Cakes-. 
TT7EIEN you make any kind of creams and 
* * cuftards, take great care your tofling-pan 
be well tinned, put a fpoonful of water in it, to 
prevent the cream from {ticking to the bottom 
of your pan, then beat your yolks of eggs, and 
{train out the treads, and follow the directions 
of your receipt.—As to cheefe-cakes they fhould 
not be made long before you bake them, parti- 
cularly almond or lemon cheefe-cakes, for land- 
ing makes them oil and look fad, a moderate 
oven bakes them heft, if it is too hot it burns 
them and takes off the beauty, and a very flow 
oven makes them fad and look black; make your 
cheefe-cakes up juft when the oven is of a pro- 
per heat, and they will rife well and be of a 
proper colour. 
To make Pistacho-Cream. 
TAKE half a pound of piftacho-nuts, take 
out the kernels, beat them in a mortar with a 
fpoonful of brandy, put them into a toffing-pan, 
with a pint of good cream and the yolks of two 
eggs beat fine, ftir it gently over a very flow fire 
till it grows thick, then put it into a China foup- 
plate, when it grows cold flick it all over with 
fmali pieces and ferve it up. 
To ?nake Chocolate-Cream. 
SCRAPE fine a quarter of a pound of the beft 
chocolate, put to it as much water as will dif- folve it, put it in a marble-mortar, beat it half 
an hour, put in as much fine fugar as will fweeten 
it, and a pint and a half of cream, mill it, and 
as the froth rifes lay it on a fieve, put the re- 
maining part of your cream in poflet-glaffes, and 
lay the frothed cream upon them. It makes 
a pretty mixture upon a let of falvers. 
ENGLISH HOUSEKEEPER. 
249 
To make Spanish-Cream. 
DISSOLVE in a quarter of a pint of rofe- 
water three quarters of an ounce of ifinglafs cut 
fmall, run it through a hair-fieve, add to it the 
yolks of three eggs, beat and mixed with half a 
pint of cream, two forrel leaves, and fugar to 
your tafte, dip the dilh in cold water before you 
put in the cream, then cut it out with a jigging- 
iron, and lay it in rings round different-coloured 
fweetmeats. 
To make Ice-Cream. 
PARE, ftone, and fcald twelve ripe apricots, 
beat them fine in a marble-mortar, put to them 
fix ounces of double-refined fugar, a pint of 
fcalding cream, work it through a hair-fieve, put 
it into a tin that has a clofe cover, fet it in a tub 
of ice broken fmall, and a large quantity of fait 
put amongft it, when you fee your cream grow 
thick round the edges of your tin, ftir it, and 
fet it in again till it grows quite thick ; when 
your cream is all frozen up, take it out of your 
tin, and put it into the mould you intend it to be 
turned out of, then put on the lid, and have 
ready another tub with ice and fait in as before, 
put your mould in the middle, and lay your ice  THE EXPERIENCED 
250 
under and over it, let it ftand four or five hours* 
dip your tin in warm water when you turn it 
out; if it be fummer, you muft not turn it out 
till the moment you want it i you may ufe any 
fort of fruit if you have not apricots, only ob- 
ferve to work it fine. 
To make Clotted Cream. 
PUT one tea-fpoonful of earning into a quart 
of good cream ; when it comes to a curd, break 
it very carefully with a fiver-fpoon, lay it upon 
a fieve to drain a little, put it into a China foup- 
plate, pour over it fome good cream, with the 
juice of rafpberries, damfons, or any kind of 
fruit, to make it a fine pink colour, fweeten it 
to your tafte, and lay round it a few ftrawberry- 
leaves.—It is proper for a middle at fupper, or a 
corner at dinner. 
To make Hartshorn-Cream. 
TAKE four ounces of hartfhorn-fhavings* 
boil them in three pints of water till it is reduced 
to half a pint, run it through a jelly-bag, put 
to it a pint of cream, let it juft boil up, then 
put itintojelly-glafles, let it ftand till it is cold, 
by dipping your glafles into fcalding water it 
will flip out whole, then ftick them all over with 
flices of almonds cut lengthways : it eats well 
with white-wine and fugar, like flummery. 
To make Riband-Cream. 
TAKE eight quarts of new milk, fet it on 
the fire, when it is ready to boil put in a quart 
of good cream ; earn it, and pour it into a large 
bowl, let it ftand all night, then take off the ENGLISH HOUSEKEEPER. 
cream, and lay it on a fieve to drain, cut it to 
the fize of your glades, and lay red, green, or co- 
loured fweetmeats between every layer of cream. 
To make Lemon-Cream, 
TAKE a pint of fpring water, the rinds of 
two lemons, pared very thin, and the juice of 
three, beat the whites of fix eggs very well, 
mix the whites with the water and lemon, put 
fugar to your fade, then fet it over the fire, and 
keep (lining it till it thickens, but do not let 
it boil, drain it through a cloth, beat the yolks 
of fix eggs, put it over the fire till it be quite 
thick, then put it into a bowl to cool, and put 
it in your glades. 
To make Steeple-Cream •with Wine-Sours. 
TAKE one pint of drong clear calf’s-foot 
jelly, the yolks of four hard eggs, pounded in 
a mortar exceeding fine, with the juice of a 
Seville orange, and as much double-refined fugar 
as will make it fweet, when your jelly is warm 
put it in, and keep dining it till it is cold, and 
grows as thick as cream, then put it into jelly— 
glafies, the next day turn it out into a difh with 
preferved wine-fours, dick a fprig of myrtle in 
the top of every cream, and ferve it up with 
flowers round it. 
To make Raspberry-Cream. 
TAKE a quart of rafpberries, or rafpberry- 
jam, rub it through ahair-fieve to take out the 
feeds, mis it well with your cream, put in as 252 
the experienced 
much loaf-fugar as will make it pleafant, then 
put it into a mill-pot to raife a froth with a cho- 
colate-mill ; as your froth rifes take it off with 
a fpoon, lay it upon a hair-lieve, when you have 
got what froth you have occafion for, put the 
remainder of your cream in a deep China-difh 
or punch-bowl, put your frothed cream upon it 
as high as it will lie on, then Hick a light flower 
in the middle, and fend it up.—lt is proper for 
a middle at fupper, or a corner at dinner. 
Lemon-Cream •with Peel. 
BOIL a pint of cream, when it is half cold 
put in the yolks of four eggs, ftir it till it is 
cold, then fet it over the fire, with four ounces 
of loaf-fugar, a tea-fpoonful of grated lemon- 
peel, ftir it till it is pretty hot, take it off the 
fire and put it in a bafon to cool, when it is 
cold put it into fweetmeat-glafTes, laypafte-knots 
or lemon-peel cut like long draws, over the tops 
of your glades.—lt is proper to be put upon a 
bottom-falver amongft jellies and whips. 
Orange-Cream. 
TAKE the juice of four Seville oranges, and 
the out-rind of one pared exceedingly fine, put 
them into a tofling-pan, with one pint of water, 
and eight ounces of fugar, beat the whites of 
five eggs, fet it over the Are, ftir it one way till it 
grows thick and white, drain it through a gauze- 
lieve, ftir it till it is cold, then beat the yolks of 
five eggs exceedingly well, put it in your tofling- ENGLISH HOUSEKEEPER. 
253 
pan with the cream, ftir it over a very flow fire 
till it is ready tq boil, put it into a bafon to cool, 
and ftir it till it is quite cold, then put it into 
jelly-glafles: fend it'in upon a falver, with whips 
and jellies. 
To make Burnt Cream. 
BOIL a pint of cream with fugar and a little 
lemon-peel Hired fine, then beat the yolks of 
fix, and the whites of four eggs feparately, when 
your cream is cooled, put in your eggs, with a 
fpoonful of orange-flower water, and one of fine 
flour ; fet it oyer the fire, keep ftirring it till it 
is thick, put it into a difli; when it is cold fift a 
quarter of a pound of fugar all over, hold a hoc 
falarnander over it till it is very brown, and 
looks like a glafs-plate put over your cream. 
To make la Pompadour-Cream. 
BEAT the whites of five eggs to a ftrong 
froth, put them into a toffing-pan, with two 
fpoonfuls of orange-flower water, two ounces of 
fugar, ftir it gently for three or four minutes, 
then pour it into your diih, and pour good 
melted butter over it, and fend it in hot. 
It is a pretty corner-difh for a fecond courfe at 
dinner. 
To make Tea-Cream. 
TO half a pint of milk put a quarter of an 
ounce of fine hyfon-tea, boil them together, 
ftrain the leaves out, and put to the milk half a  THE EXPERIENCED 
pint of cream, and two tea-fpoonfuls of rennets 
fet it over fome hot embers in the difh you fend 
it to table in, and cover it with a tin-plate; 
when it is thick it is enough, Garnifh with 
fweetmeats, and fend it up. 
Tq make King William’s Cream. 
BEAT the whites of three eggs very 
then fqueeze out the juice of two large or three 
fmall lemons; take two ounces more than the 
weight of the of double-refined fugar, and 
mix it together with two or three drops of 
orange-flower water and live or fix fpoonfuls of 
fair Ipring-water; when all the fugar is melted, 
put the whites of the eggs into the pan and 
the juice, fet it over a flow fire, and keep fur- 
ring it till you find it thicken, and ftrain it 
through a coarfe cloth quick into the difh. 
Snow and Cream, a pretty fapper-difo. 
MAKE a rich boiled cuflard, and put it ir* 
the bottom of your China or glafs difh, then 
take the whites of eight eggs, beat with rofe- 
water and a fpoonful of treble-refined fugar, 
till it is a ftrong froth ; put fome milk and 
water into a broad ftewpan, and when it boils 
take the froth off the eggs, and lay it on the milk 
and water, and let it boil once up ; take it off 
carefully, and lay it on your cuflard. ENGLISH HOUSEKEEPER. 
255 
To make Cream Cheese. 
PUT one large fpoonful of fteep to five 
quarts of afterings, break it down light, put it 
upon a cloth on a fieve-bottom, and let it run. 
till dry, break it, cut and turn it in a clean 
cloth, then put it into the fieve again, and put 
on it a two-pound weight, fprinkle a little fait 
on it, and let it ftand all night, then lay it on a 
board to dry, when dry, lay a few ftrawberry- 
leaves on it, and ripen it between two pewter- 
difhes in a warm place, turn it, and put on 
frefli leaves every day. 
To make a Trifle. 
PUT three large macaroons in the middle of 
your difh, pour as much white-wine over them 
as they will drink, then take a quart of cream, 
put in as much fugar as will make it fweet, rub 
your fugar upon the rind of a lemon, to fetch out 
the effence, put your cream into a pot, mill it 
to a ftrong froth, lay as much froth upon a fieve 
as will fill the difh you intend to put your trifle 
in, put the remainder of your cream into a 
tofliing-pan, with a flick of cinnamon, the yolks 
of four eggs well beat, and fugar to your tafte, 
let them over a gentle fire, ftir it one way till it 
is thick, then take it off the fire, pour it upon 
your macaroons ; when it is cold put on your 
frothed cream, lay round it different-coloured 
fweetmeats, and finali-fibot comfits, and figures 
or flowers. 256 
THE EXPERIENCED 
Almond-Custards. 
PUT a quart of cream into a tofling-pan, a 
flick of cinnamon, a blade or two of mace, boil 
it and fet it to cool, blanch two ounces of al- 
monds, beat them fine in a marble-mortar with 
rofe-water, if you like a ratafia tafte, put in a 
few apricot-kernels or bitter almonds, mix them 
with your cream, fweeten it to your tafte, fee 
it on a flow fire, keep ftirring it till it is pretty 
thick, if you let it boil it will curdle, pour it 
into cups, &c. 
To make Lemon-Custards. 
TAKE a pint of white-wine, have a pound ©f 
double-refined fugar, the juice of two lemons, 
the out-rind of one pared very thin, the inner- 
rind of one boiled tender and rubbed through a 
fieve, let them boil a good while, then take out 
the peel and a little of the liquor, fet it to cool, 
pour the reft into the difli you intend for it; beat 
four yolks and two whites of eggs, mix them 
with your cool liquor, ftrain them into your 
difh, ftir them well up together, fet them on a 
flow fire, or boiling water to bake as a cuftard; 
when it is enough, grate the rind of a lemon 
all over the top ; you may brown it over with 
a hot falamander.——lt may be eat either hot 
or cold. 
To make OrangE-Custards. 
BOIL the rind of half a Seville orange very 
tender, beat it in a marble-mortar till it is very fine, put it to one fpoonful of the bell brandy, 
the juice of a Seville orange, four ounces of loaf- 
fugar, and the yolks of four eggs, beat them ail 
together ten minutes, then pour in by degrees a 
pint of boiling cream, keep beating them till 
they are cold, put them into cuftard-cups, and 
fet them in an earthen-difb of hot water, let 
them (land till they are fet, then take them out, 
and flick preferved orange on the top, and ferve 
them up either hot of cold.—-It is a pretty cor- 
her-difh for dinner, or a fide-difh for fupper. 
ENGLISH HOUSEKEEPER. 
To make a cojnmon Custard. 
TAKE a quart of good cream, fet it over a 
flow fire, with a little cinnamon, and four ounces 
of fiigar ; when it is boiled take it off the fire ; 
beat the yolks of eight eggs, put to them a 
fpoonful of orange-flower water to prevent the 
cream from cracking, flir them in by degrees as 
your cream cools, put the pan over a very flow- 
fire, flir them carefully one way till it is al- 
mofi boiling, then put it into cups, and ferve 
them up. 
To make a Beest Custard. 
TAKE a pint of the beefl, fet it over the fire, 
with a little cinnamon, or three bay leaves, let it 
be boiling hot, then take it off, arid have ready 
mixed one fpoonfiil of flower, and a fpoonful of 
thick cream, pour your hot beeft upon it by 
degrees, mix it exceedingly well together, and 
fweeten it to your tafte; you may either put it 
in crulls or cups, or bake in 258 
THE EXPERIENCED 
To make an Apple Floating-Island. 
BAKE fix or eight very large apples, when 
they are cold peel and core them, rub the pulp 
through a fieve with the back of a wooden- 
fpoon, then beat it up light with fine fugar, well 
lifted, to your tafte; beat the whites of four 
eggs with orange-flower water in another bowl 
till it is a light froth, then mix it with your 
apples a little at a time till all is beat together, 
and exceedingly light; make a rich boiled cu- 
ll ard, and put it in a China or glafs diih, and lay 
the apples all over it. Garnifh wTith curran-. 
jelly, or what you pleafe. 
To make Fairy Butter. 
TAKE the yolks of four eggs boiled hard, 
a quarter of a pound of butter, beat two ounces 
of fugar in a large fpoonful of orange-flower 
water, beat them all together to a fine pafte, let 
it Hand two or three hours, then rub it through 
a cullendar upon a plate; it looks very pretty, 
To make Almond Cheese-Cakes. 
TAKE four ounces of Jordan almonds, 
blanch them, and put them into cold water, beat 
them with rofe-water in a marble-mortar, or 
wooden-bowl, with a wooden-peftle, put to it 
four ounces of fugar, and the yolks of four eggs 
beat fine, work it in a mortar or bowl till it 
becomes white and frothy,then make a rich puff- 
pafte, which mull be made thus; Take half a 
pound of flower, a quarter of a pound of butter. ENGLISH HOUSEKEEPER. 
259 
rub a little of the butter into the flour, mix it 
ftiff with a little cold water, then roll your paftc 
ftraight out, ftrew over a little flour, and lay 
over it in thin bits one third of your butter, 
throw a little more flour over the butter, do fo 
for three times, then put your pafte in your tins, 
fill them, and grate fugar over them, and bake 
them in a gentle oven. 
To ?nake Bread Cheese-Cakes. 
SLICE a penny loaf as thin as poflible, pour 
on it a pint of boiling cream, let it ftand two 
hours, then take eight eggs, half a pound of 
butter, and a nutmeg grated, beat them well 
together, put jn half a pound of currans well 
wafhed, and dried before the fire, and a fpoon- 
ful of brandy, or white wine, and bake them in 
raifed crufts, or petty-pans. 
To make Citron Cheese-Cakes. 
BOIL a quart of cream, beat the yolks of four 
eggs, mix them with your cream when it is 
cold, and fet it on the fire, let it boil till it 
curds, blanch fome almonds, beat them with 
orange-flower water, put them into the cream, 
■with a few Naples bifcuits, and green citron 
fhred fine, fweeten it to your tafte,' and bake 
them in tea-cups. 
To make Rice Cheese-Cakes. 
BOIL four ounces of rice till tender, put it 
upon a fieve to drain, put in four eggs well beat- 
en, half a pound of butter, half a pint of cream. fix ounces of fugar, a nutmeg grated, and a gtafs 
of ratafia-water or brandy : beat them all to- 
gether, and bake them in raifed crufts. 
THE EXPERIENCED 
To make Curb Cheese-Cakes. 
TAKE half a pint of good curds, beat then! 
with four eggs, three fpoonfuls of rich cream, 
half a nutmeg grated, one fpoonful of ratafia, 
rofe, or orange water, put to them a quarter of 
a pound -of fugar, half a pound of currans well 
wafhed and dried before the fire, mix them all 
well together, and bake it in petty-pans, with 
a good cruft under them. 
To make Orang,e Crumpets. 
TAKE a pint of cream, and a pint of new 
milk, warm it, and put in it a little runnet, when 
it is broke ftir it gently, lay it on a cloth to drain 
all night,and then take the rinds of three oranges 
boiled as for preferving in three different waters, 
pound them very fine, and mix them with the 
curd, and eight eggs in a mortar, a little nut- 
meg, the juice of a lemon, or orange, and fugar to 
your tafte, bake them in tin-pans rubbed with 
butter, when they are baked turn them out, and 
put fack and fugar over them.—-Some put flices 
of prelfed oranges among them. 
To make Cheese-Cakes. 
SET a quart of new milk near the fire, with 
a fpoonful of runnet, let the milk be blood warm 
when it is broke, drain the curd through a coarfe 
cloth, now and then break the curd gently with ENGLISH HOUSEKEEPER. 
261 
your fingers, rub into the curd a quarter of a 
pound of butter, a quarter of a pound of fugar, 
a nutmeg, and two Naples bifcuits grated, the 
yolks of four eggs, and the white of one egg, 
one ounce of almonds well beat, with two 
fpoonfuls of rofe-water, and two of fack, clean, 
fix ounces of currans very well, put them intQ 
your curd, and mix them all well together. 
To make Curd Puffs. 
TAKE two quarts of milk, put a little run- 
net in it, when it is broke put it in a coarfe cloth 
to drain, then rub the curd through a hair-fieve, 
with four ounces of butter beat, ten ounces of 
bread, half a nutmeg, and a lemon-peel grated 5 
a fpoonful of wine, and fugar to your talie, rub 
your cups with butter, and bake them a little 
jnore than half an hour. 
T'o make Egg-Cheese. 
BEAT fix eggs well, put them into three gills 
of new milk, fugar, cinnamon, and lemon-peel, 
to your tafte, fet it over the fire, keep ftirring 
it, and fqueeze a quarter of a lemon in it, to turn 
it to cheefe, let it run into what fhape you would 
have it, when it is cold turn it out, pour over 
it a little almond-cream, made of fweet-almonds 
beat fine with a little cream, then put them into 
a pint of cream, let it boil and ftrain it, put to 
it the yolks of three eggs well beat, fet it over 
the fire, and make it like a cuftard. THE EXPERIENCED 
To make a Loaf Royal. 
TAKE a French roll, rafp it, cut off the bot- 
tom cruft, lay it in a pan, with the bottom 
upwards, boil a pint of cream, put to it the 
yolks of two eggs, a little cinnamon orange- 
flower water, and fugar to your tafte, when it 
is cold pour it upon the roll, let it ftand in all 
night to fteep, then make a very good cuftard of 
cream, a little Lack, orange-flower water, and 
fugar, put the roll into a difh, with fome good 
pafte round the edge, and pour the cuftard upon 
it; you may lay lumps of marrow in the cuftard, 
and flick long flips of citron and orange-peel in 
the loaf, then fend it to the oven; a little time 
will bake it. 
To make a Prince Loaf. 
TAKE fmall French rolls, about the fize of 
an egg, cut a fmall round hole in the top, take 
out all the crumb, fill them with almond cu- 
ftard, lay over it curran-jelly, in thin flices, 
beat the white of an egg and double-refined fugar 
to a froth, and ice them all over with it; five is 
a pretty difh. 
Tq make a Drunken Loaf, 
TAKE a French roll hot out of the oven, 
rafp it, and pour a pint of red wine upon it, and 
cover it clofe up for half an hour, boil one ounce 
of macaroni in water till it is foft, and lay it 
upon a fieve to drain, then put the fize of a wal- ENGLISH HOUSEKEEPER. 
263 
nut of butter into it, and as much thick cream 
as it will take, then fcrape in fix ounces of Par- 
mefan cheefe, fhake it about in your tofling- 
pan, with the macaroni, till it be like a fine 
cuftard, then pour it hot upon your loaf; brown 
it with a falamander, and ferve it up.—It is a 
pretty difh for fupper. 
To make Snow-Balls. 
PARE five large baking-apples, take out the 
cores with a fcoop, fill the holes with orange or 
quince marmalade, then make a little good hot 
pafte, and roll your apples in it, and make your 
cruft of an equal thicknefs, and put them in a 
tin dripping-pan, bake them in a moderate oven, 
when you take them out, make icing for them 
the fame way as for the plum-cake, and ice them 
all over with it, about a quarter of an inch thick, 
fet them a good diftance from the fire till they 
are hardened, but take care you do not let them 
brown, put one in the middle of a China-difh, 
and the other five round it; garnith them with 
green fprigs and frnall flowers.—They are pro- 
per for a corner either for a dinner or fupper. 
To make Fried Toast. 
CUT a flice of bread about half an inch thick, 
fteep it in rich cream, with fugar and nutmeg 
to your tafte, when it is quite foft put a good 
lump of butter into a tofling-pan, fry it a fine 
brown, lay it on a difh, pour wine-fauce over 
it, and ferve it up. THE EXPERIENCED 
CHAP. XI. 
Obfervations upon Cakes. 
TETHEN you make any kind of cakes, be 
* ’ fure that you get the things ready be- 
fore you begin, then beat your eggs well, and 
do not leave them till you have finilhed the cakes 
or elfe they will go back again, and your cakes 
will not be light: if your cakes are to have but- 
ter in, take care you heat it to a fine cream be- 
fore you put in your fugar, for if you beat it 
twice the time it will not anfwer fo well: as 
to plum-cake, feed-cake, or rice-cake, it is beft 
to bake them in wooden garths, for if yon 
bake them in either pot or tin they burn the 
putfide pf the cakes, and confine them fo that 
the heat cannot penetrate into the middle of 
your cake, and prevents it from riling ; bake all 
kinds of cakes in a good oven, according to the 
lize of your cake, and follow the directions of 
your receipt, for though care hath been taken 
to weigh and raeafure every article belonging to 
every kind of cake, yet the management and the 
oven muft be left to the maker’s care. 
To make a Bride-Cake. 
I 
TAKE four pounds of fine flour well dried, 
four pounds of frefh butter, two pounds of loaf 
fugar, pound and lift fine a quarter of an ounce 
of mace, the fame of nutmegs ; to every pound 
of flour put eight eggs, wafh four pounds of 
currans, pick them well, and dry them before ENGLISH HOUSEKEEPER. 
265 
the lire, blanch a pound of fweet almonds, and 
cut them length-ways very thin, a pound of 
citron, one pound of candied orange, the fame 
of candied lemon, half a pint of brandy 5 firft 
work the butter with your hand to a cream, then 
beat in your fugar a quarter of an hour, beat the 
whites of your eggs to a very ftrong froth, mix 
them with your fugar and butter, beat your yolk 
half an hour at leaft, and mix them with your 
cake, then put in your flour, mace, and nut- 
jneg, keep beating it well till your oven is ready, 
put in your brandy, and beat your currans and 
almonds lightly in, tie three fheets of paper 
round the bottom of your hoop to keep it from 
running out, rub it well with butter, put in your 
cake,and lay your fweet meats in three layers with 
cake betwixt every layer, after it is rifen and co- 
loured, cover it with paper before your oven is 
flopped up; it will take three hours baking. 
To make Almond-Icing for the Bride-Cake. 
BEAT the whites of three eggs to a ftrong 
froth, beat a pound of Jordan almonds very fine 
with role-water, mix your almonds with the eggs 
lightly together, a pound of common ioaf-fugar 
beat fine, and put in by degrees ; when your cake 
is enough, take it out, and lay your icing on, 
then put it in to brown. 
To make Sugar-Icing for the Bride-Cake. 
BEAT two pounds of double-refined fugar, 
with two ounces of fine ftarch, fift it through a 
gauze-fieve, then beat the whites of five eggs  THE EXPERIENCED 
with a knife upon a pewter-diih half an hour; 
beat it in your fugar a little at a time, or it will 
make the eggs fall, and will not be fo good a 
colour, when you have put in all your fugar, 
beat it half on hour longer, then lay it on your 
almond icing, and fpread it even with a knife; 
if it be put on as foon as the cake comes out of 
the oven it will be hard by the time the cake is 
cold. 
To make a good Plum-Cake. 
TAKE a pound and an half of fine flour well 
dried, a pound and a half of butter, three quar- 
ters of a pound of currans walked and well 
picked, ftone half a pound of raifins, and flice 
them, eighteen ounces of fugar beat and fifted, 
fourteen eggs, leave out the whites of half of 
them, flared the peel cf a large lemon exceed- 
ingly fine, three ounces of candied orange, the 
fame of lemon, a tea-fpoonful of beaten mace, 
half a nutmeg grated, a tea-cupful of brandy, or 
white wine, four fpoonfuls of orange-flower 
water; firft Work the butter with your hand to 
a cream, then beat your fugar well in, whifk 
your eggs for half an hour, then mix them with 
your fugar and butter, and put in your flour and 
fpices; when your oven is ready, mix your 
brandy, fruit, and fweetmeats lightly in, then 
put in your hoop, and fend it to the oven; it 
will require two hours and a half baking.—lt 
will take an hour and a half beating. ENGLISH HOUSEKEEPER. 
267 
To make a rich Seed-Cake. 
TAKE a pound of flour well dried, a pound 
of butter, a pound of loaf-fugar beat and lifted, 
eight eggs, two ounces of caraway-feeds, one 
nutmeg grated, and its weight of cinnamon ; 
firfb beat you butter to a cream, then put in 
your fugar, beat the whites of your eggs half 
an hour, mix them with your fugar and butter, 
then beat the yolks half an hour, put it to the 
whites, beat in your flour, fpices, and feeds, a 
little before it goes to the oven; put it in the 
hoop and bake it two hours in a quick oven, and 
let it (land two hours.-—lt will take two hours 
beating. 
To make a White Plum-Cake. 
TO two pounds of flour well dried take a 
pound of fugar beat and lifted, one pound of 
butter, a quarter of an ounce of mace, the fame 
of nutmeg, fixteen eggs, two pounds and a half 
of currans, picked and wafhed, half a pound of 
candied lemon, the fame of fweet-almonds, half 
a pint of fack, or brandy, three fpoonfuls of 
orange-flowerwater, beat your butter to a cream, 
put in your fugar, beat the whites of your eggs 
half an hour, mix them with your fugar and 
butter, then beat your yolks half an hour, mix 
them with your whites, it will take two hours 
beating, put in your flour a little before your 
oven is ready, mix your currans and all your 
other ingredients lightly in, juft when you put 
it in your hoop. -Two hours will bake it. 268 
THE EXPERIENCED 
To make little Plum-Cakes. 
TAKE a pound of flour, rub into it half a, 
pound of butter, the fame of fugar, a little beaten 
mace ; beat four eggs very well (leave out half 
the whites) with three fpoonfuls of yeft, put 10 
it a quarter of a pound of warm cream, ftrain 
them into your flour, and make it up light, fet 
it before the fire to rife ; juft before you fend it 
to the oven put in three quarters of a pound of 
currans. 
To make Orange-Cakes. 
TAKE Seville oranges that have very good 
rinds, quarter them, and boil them in two or 
three waters until they are tender, and the bit- 
ternefs is gone off, feura them, then lay them 
on a clean napkin to dry, take all the feeds and 
fkins out of the pulp with a knife, fhred the 
peels fine, put them to the pulp, weigh them, 
and put rather more than their weight of fine 
fugar into a toffing-pan, with juft as much water 
as will diffolve it, boil it till it becomes a per- 
fect fugar, then by degrees put in your orange- 
peels and pulp, ftir them well before you fet 
them on the fire, boil it very gently till it looks 
clear and thick, then put it into flat-bottomed 
glaffes, fet them in a ftove, and keep a conftant 
moderate heat to them, when they are candied 
on the top turn them out upon glaffes. 
N, B. You may make lemon-cakes the fame 
way. English housekeeper. 
269 
To make Lemon-Cakes a fecond way. 
BEAT the whites of ten eggs with a whifk 
Fot* an hour, with three fpoonfuls of rofe or 
orange-flower water, then put in one pound of 
loaf-fugar beat and flfted, with the yellow rind 
of a lemon grated into it; when it is well mixed 
put in the juice of half a lemon and the yolks 
of ten eggs beat fmooth, and juft before you 
put it into the oven ftir in three quarters of a 
pound of flour; butter your pan, and one hour 
will bake it in a moderate oven. 
To make Rice-Cake, 
TAKE fifteen eggs, leave out one half of 
the whites, beat them exceedingly well near an 
hour with a whifk, then beat the yolks half an 
hour, put to your yolks ten ounces of loaf-fugar 
fifted fine, beat it well in, then put in half a 
pound of rice-flour, a little orange-water or 
hrandy, the rinds of two lemons grated, then 
put in your whites, beat them all well together 
for a quarter of an hour, then put them in a hoop 
and fet them in a quick oven for half an hour* 
To make Ratafia-Cakes. 
TAKE half a pound of fweet almonds, the 
-fame quantity of bitter, blanch and beat them 
fine in orange, rofe, or clear water, to keep them 
from oiling, pound and lift a pound of fine 
fugar, mix it with your almonds, have ready, 
Very well beat, the whites of four eggs, mix  THE EXPERIENCED 
them lightly with the almonds and fugar, put it 
in a preferving-pan, and fet them in a moderate 
fire, keep ftirring it quick one way until it is 
pretty hot; when it is a little cool, roll it in 
Imall rolls, and cut it in thin cakes, dip your 
hands in flour and fhake them on it, give them 
each a light tap with your finger, put them on 
fugar-papers, and lift a little fine fugar over them 
juft as you are putting them into a flow oven. 
To make Ratafia-Cakes a fecund 'way. 
TAKE one pound and a half of fweet al- 
monds, and half a pound of bitter almonds, 
beat them as fine as poflible with the whites of 
two eggs, then beat the whites of five eggs to a 
ftrong froth, fhake in lightly two pounds and a 
half of fine loaf-fugar, beat and fifted very line, 
drop them in little drops the fize of a nutmeg on 
cap-paper, and bake them in a flack oven. 
To make Shrewsberry-Cakes. 
TAKE half a pound of butter, beat it to a 
cream, then put in half a pound of flour, one 
egg, fix ounces of loaf fugar beat and fifted, half 
an ounce of caraway feeds mixed into a pafte, 
roll them thin, and cut them round with a fmall 
glafs, or little tins, prick them and lay them on 
fheets of tin, and bake them in a flow oven. 
To make Shrewsberry-Cakes a fecond way 
TO a pound of batter beat and fift a pound 
®t double-refined fugar, a little mace, and four ENGLISH HOUSEKEEPER, 
271 
eggs, beat them all together with your hand till 
it is very light, and looks curdling, then fhake 
in a pound and a half of fine flour, roll it thin, 
and cut it into little cakes with a tin, and bake 
them. 
To make Bath-Cakes. 
RUB half a pound of butter into a pound of 
flour, and one fpoonful of good barm, warm 
fome cream, and make it into a light pafte, fet 
it to the fire to rife, when you make them up 
take four ounces of caraway comfits, work part 
of them in, and ftrew the reft on the top, make 
them into a round cake, the fize of a French roll, 
bake them on fheet tins, and fend them in hot 
for breakfaft. 
To make Queen-Cakes. 
TAKE a pound of loaf-fugar, beat and fift it, 
a pound of flour well dried, a pound of butter, 
eight eggs, half a pound of currans waftied and 
picked, grate a nutmeg, the fame quantity of 
mace and cinnamon, work your butter to a 
cream, then put in your fugar, beat the whites 
of your eggs near half an hour, mix them with 
your fugar and butter; then beat your yolks near 
half an hour, and put them to your butter; beat 
them exceedingly well together, and put in your 
flour, fpices, and the currans ; when it is ready 
for the oven bake them in tins, and duft a little 
higar over them. THE EXPERIENCED 
To make a common Seed-Cake. 
TAKE two pounds of flour, rub it into half d 
pound of powdered fugar, one ounce of cara- 
way-feeds beaten, have ready a pint of milk, witli 
half a pound of butter melted in it, and two 
fpoonfuls of new barm, make it up into a 
fet it to the fire to rife,, flour your tin, and bake 
it in a quick oven. 
To make Cream-Cakes. 
BE A 1" the whites of nine eggs to a ftifl* frothy 
then ftir it gently with a fpoon, for fear the 
froth fhould fall, and grate the rinds of two 
lemons, to every white of an egg, fhake in 
ioftly a fpoonful of double-refined fugar fifted 
fine,- lay a wet fheet of paper on a tin, and drop 
the froth in little lumps oh it with a fpoon a 
fmall diftance from each other, and fift a good 
quantity of fugar over them, fet them in an oven 
after brown bread, make the oven clofe up, and 
the froth will rife, when they are juft coloured 
they are baked enough, take them out and put 
two bottoms together, and lay them on a fieve, 
then fet them in a cool oven to dry.—You may 
lay rafpberry-jam, or lay other forts of fweet- 
meats betwixt them, before you clofe the bot- 
tom together to dry. 
To make little Curran-Cak.es. 
TAKE one pound and a half of fine flour,’ 
dry it well before the fire, a pound of butter, ENGLISH HOUSEKEEPER. 
half a pound of fine loafifugar well beat and 
fifted, four yolks of eggs, four fpoonfuls of rofe- 
water, four fpoonfuls of fack, a little mace, and 
one nutmeg grated ; beat the eggs very well, 
and put them to the rofe-yrater and fack, then 
put to it the fugar and butter • work them all 
together, drew in the currans and the flour, 
being both made warm together before.—This 
quantity will make fix or eight cakes ; bake 
them pretty crifp, and a fine brown. 
To make Prussian-Cakes. 
TAKE a pound of fugar beat and fifted, half 
a pound of flour dried, and feven eggs, beat 
the yolks and whites feparate, the juice of one 
lemon, the peel of two grated very fine, half a 
pound of almonds beat fine with rofe-water ; as 
foon as the whites are beat to a froth, put in all 
the things except the flour, and beat them to- 
gether for half an hour ; juft before you fet it in 
the oven ftiake in the flour.—N. B. The whites 
and yolks mull be beat feparate,' or it will be 
quite heavy. 
To make a Cake •without butter. 
BEAT eight eggs half an hour, have ready- 
pounded and fifted a pound of loaf-fugar, fhake 
it in, and beat it half an hour more ; put to it a 
quarter of a pound of fweet almonds beat line, 
with orange-flower water, grate the rind of a 
lemon into the almonds, and Iqueeze in the juice 
6f the lemon, mix them all together, and keep 274 
THE EXPERIENCED 
beating them till the oven is ready, and juft be- 
fore you fet it in put to it three quarters of a 
pound of warm dry fine flour ; rub your hoop 
with butter : an hour and a half will bake it. 
To make Barbadoes Jumballs. 
BEAT very light the yolks of four eggs and 
the whites of eight with a fpoonful of rofe- 
water, and duft in a pound of treble-refined 
fugar, then put in three quarters of a pound of 
the beft fine flour, ftir it lightly in, greafe your 
tin fheets, and drop them in the fhape of a ma- 
caroon, and bake them nicely. 
To make Chacknells. 
TO a pound of flour put a pound of butter* 
fix eggs (leaving out three whites) three quar- 
ters of a pound of powder-fugar, a glafs of water* 
a little lemon-peel chopped very fine, and dried 
orange-flowers ; work it well together; then cut 
it into pieces of whatbignefs youpleafe to1 bake* 
and glaze them with fugar. 
Ta make Light Wiggs. 
TO three quarters of a pound of fine flour 
put half a pint of milk made warm, mix in it 
two or three fpoonfuls of light barm, cover it up, 
fet it half an hour by the fire to rife, work in 
the pafte four ounces of fugar, and four ounces 
of butter, make it into wiggs with as little flour 
as poflible, and a few feeds; fet them in a quick 
oven to bake* English housekeeper. 
To make Macaroons. 
. TO one pound of blanched and beaten fweet 
almonds put one pound of fugar, and a little 
rofe-water to keep them from boiling, then beat 
the whites of feven eggs to a froth, put them 
in and beat them well together, drop them on 
wafer-paper, grate fugar over them, and bake 
them. 
To make Spanish Biscuits. 
BEAT the yolks of eight eggs near half 
an hour, then beat in eight fpoonfuls of fugar, 
beat the whites to a ftrong froth, then beat tnsm 
Very well with yolks and fugar near halt an 
hour, put in four fpoonfuls of flour, and a little 
lemon cut exceedingly fine, and bake them on 
papers. 
To make Sponge Biscuits. 
BEAT the yolks of twelve eggs half an hour, 
put in a pound and a half of fugar beat and fift- 
ed, whifk it well till you fee it rife in bub- 
bles, beat the whites to a ftiong froth, whifk 
them well with your fugar and yolks, beat in 
fourteen ounces of flour, with the rinds of two 
lemons grated, bake them in tin moulds but- 
tered, or coffins; they require an hot oven, the 
mouth muft not be flopped j when you put them 
into the oven dull them with fugar 5 they will 
take half an hour baking. THE EXPERIENCED 
To make Lemon Biscuits. 
BEAT very well the yolks of ten eggs, dnd 
the whites of five* with four fpoonfuls of orange* 
flower water, till they froth up, then put in a 
pound of loaf-fugar lifted, beat it one way for 
half an hour or more, put in half a pound of 
flour with the rafpings of two lemons, and the 
pulp of a fmall one, butter your tin, and bake 
it in a quick oven, but do not flop up the mouth 
at firft for fear it fhould fcorch, dull it with 
fugar before you put it into the oven ; it is foon 
baked. 
To make Drop Biscuits. 
BEAT the yolks of ten eggs, and the whitesi 
of fix, with one fpoonful of rofe-water, half an 
hour, then put in ten ounces of loaf-fugar beat 
and fifted, whifk them well for half an hour, 
then add one ounce of caraway-feeds crufhecl 
a little, and fix ounces of fine flour, whifk in 
your flour gently, drop them on wafer-papers, 
and bake them in a moderate oven. 
To make common Biscuits* 
BEAT eight eggs half an hour, put in a 
pound of fugar beat and fifted, with the rind of 
a lemon grated, whifk it an hour till it looks 
light, then put in a pound of flour, with a 
little rofe-water, and bake them in tins, or on 
papers with fugar over them. ENGLISH HOUSEKEEPER, 
Tq make Wafers. 
TAKE two fpoonfuls of cream, two of fu- 
gar, the fame of flour, andonefpoonful of orange- 
flower water, beat them well together for half 
an hour, then make your wafer-tongs hot, and 
pour a little of your batter in to cover your irons, 
bake them on a ftove-fire, as they are baked roll 
them round a flick like a fpiggot, as foon as they 
are cold they will be very crifp ; they are proper 
£or tea, or to put upon a falver to eat with jellies. 
To make Lemon Puffs. 
BEAT a pound of double-refined fugar, fife 
it through a fine fieve, put it in a bowl with the 
juice of two lemons; beat them well together, 
then beat the white of an egg to a very high 
froth, put it in your bowl, beat it half,an hour ; 
then put in three eggs, with two rinds of lemons 
grated, mix it well up, duft your papers with 
fugar, drop on the puffs in fraall drops, and 
bake them in a moderate oven. 
To make Chocolate Puffs. 
BEAT and fift half a pound of double-refined 
fugar, ferape into it one ounce of chocolate very 
fine, mix them together, beat the white of an 
egg to a very high froth, then ftrew in your 
fugar and chocolate; keep beating it till it is as 
ft iff as pafle, fugar your papers, aud drop them 
on about the fize of a fixpence, and bake them 
in a very flow oven. 278 
THE EXPERIENCED 
To make Almond Puffs. 
BLANCH two ounces of fweet 
beat them fine with orange-flower water, beat 
the whites of three eggs to a very high froth, 
then drew in a little lifted fugar, mix your al- 
monds with your fugar and eggs, then add more 
fugar, till it is as fluff as pafte, lay it in cakes, 
and bake it on paper in a cool oven. 
To make Picklets. 
TAKE three pounds of flour, make a hole 
in the middle with your hand, then mix two 
fpoonfuls of bran, with as much milk and in 
little fait as will make it into a light pafte, pour 
your milk and bran into the middle of your 
flour, and ftir a little of your flour into it, then 
let it ftand all night, and the next morning 
work all the flour into the barm, and beat it 
well for a quarter of an hour, then let it ftand 
an hour; after that, take it out with a large 
fpoon, and lay it on a board well dufted with 
flour, and dredge flour over them ; pat it with 
your hand, and bake them upon your bake- 
flone. 
To make French Bread. 
TAKE a quarter of a peck of flour, one 
ounce of butter mefted in milk and water, mix 
two or three Jpoonfiils of barm with it, ftrain 
it through a fieve, beat the white of an egg ENGLISH HOUSEKEEPER. 
279 
put in your water, with a little fait, work it 
up to a light pafte, put it into a bowl, then pull 
it into pieces, let it hand all night, then work 
it well up again, cover it, and lay it on a drefler 
for half an hour, then work all the pieces fepa- 
rate and make them into rolls, and fet them in 
the oven. 
To make White Bread. 
TO a gallon of the heft flour, put fix ounces 
pf butter, half a pint of good yeft, a little 
fait, break two eggs into a bafon, but leave out 
pne of the whites, put a fpoonful or two of 
water to them, and beat them up to a froth, 
and put them in the flour, have as much new 
milk as will wet it, make it juft cream, and mix 
it up, lay a handful of flour and drive it about, 
holding one hand in the dough, and driving it 
with the other hand till it is quite light, then 
put it in your pan again, and put it near the 
fire, and cover it with a cloth, and let it ftand 
an hour and a quarter ; make your rolls ten 
minutes before you fet them in the oven, and 
prick them with a fork ; if they are the bignefs 
of a French roll, three quarters of an hour will 
bake them. 
To make Tea Crumpets, 
BEAT. two eggs very well, put to them a 
quart of warm milk and water, and a large 
fpoonful of barm; beat in as much fine flour 
as will make them rather thicker than a common  THE EXPERIENCED 
batter pudding, then make your bake-ftone very 
hot, and rub it with a little butter wrapped in a 
clean linen cloth, then pour a large fpoonful of 
batter upon your fto'ne, and let it run to the fize 
of a tea-faucer; turn it, and when you want toufe 
them roaft them very crifp, ad butter them. ' 
CHAP. xn. 
LITTLE SAVOURY DISHES. 
To ragoo Pigs Feet and Ears. 
T>OIL your feet and ears, then fplit your feet 
down the middle, and cut the ears in nar- 
row flices, dip them in batter, and fry them a 
good brown, put a little beef-gravy into a tofling- 
pan, with a tea-fpoonful of lemon-pickle, a large 
one of mufhroom-catchup, the fame of brown- 
ing, and a little fait, thicken it with a lump of 
butter rolled in flour, and put in your feet and 
ears, give them a gentle boil, and then lay your 
feet in the middle of your difh, and the ears 
round them, ftrain your gravy and pour it over. 
Garnifli with curled parfley. It is a pretty 
corner-difh for dinner. 
To make a Salmagundie. 
TAKE the white part of a roafted chicken, 
the yolks of four boiled eggs, and the whites of 
the fame, two pickled herrings, and a handful of ENGLISH HOUSEKEEPER. 
281 
parfley, chop them feparately exceedingly fmall, 
take the fame quantity of lean boiled ham fcraped 
fine,turn a Chiria-hafon upfide down in the mid- 
dle of a difll, make a quarter of a pound of butter 
in the fhape of a pine-apple and fet it on the 
bafon bottom, lay round your bafon a ring of 
Aired parfley, then a ring of yolks of eggs, then 
whites, then ham, then chicken, then herring, 
fill you have covered your bafon, and ufed all 
the ingredients ; lay the bones of the pickled 
herrings upon it, with the tails up to the butter, 
and the heads lying on the edge pf the difh; 
lay a few capers, and three or four pickled oy- 
ffers round your difh, and fend it up. 
Salmagundie a fecond way. 
CHOP all the ingredients as for the firft, 
mix them well together, and put in the middle 
of ydur difh a large Seville orange, and your 
ingredients round it, rub a little cold butter 
through a fieve, and it will curl, lay it in lumps 
on the meat; hick a fprig of curled parfley on 
your butter, and ferved it up. 
To roajl a Calf’s Heart. 
MAKE a forcemeat with the crumbs of half 
a penny-loaf, a quarter of a pound of beef-fuet 
ihred' (mall, or butter, chop a little parfley, 
Iweet-marjoram, and lemon-peel, mix it up 
with a little nutmeg, pepper, fait, and the yolk; 
of an egg, fill your heart, and lay over the (luf- 
fing a caul of veal, or writing-paper, tp keep it 282 
THE EXPERIENCED 
in the heart, lay it in a Ducth oven, keep turn- 
ing it, and roaft it thoroughly; when you difh it 
up, pour over it good melted butter, lay dices 
of lemon round it, and fend it to the table. 
Jo drefs a dijh o/'Lamb Bits. 
SKIN the ftones and fplit them, lay them or} 
a dry cloth with the fweetbreads and liver, and 
dredge them well with flour, and fry them ip 
boiling lard or butter a light brown, then lay 
them on a fleve to dry ; fry a good quantity of 
parfley, lay your bits on the dilh, and the parfley 
in lumps over it; pour melted butter round 
them. 
To fricajfce Calf’s Feet. 
BOIL your feet, take out the bones, and cut 
the meat in thin dices, and put it into a tofling- 
pau, with half a pint of good gravy, boil them, 
a little, and then put in a few morels, a tea- 
fpoonful of lemon-pickle, a little mufhroom- 
powder, or pickled mufhrooms, the yolks of 
four eggs boiled hard, and a little fait, thicken 
with a little butter rolled in flour, mix the yolk 
of an egg with a tea-cupful of good cream, and 
half a nutmeg grated, put it in, and (hake it 
over the fire, but do not let it boil, it will curdle 
the milk.—Garnifh with lemon and curled 
parfley. 
Chickens in Savoury Jelly. 
ROAST two chickens, then boil a gang of 
calfs-feet to a ftrong jelly, take out the feet, ENGLISH HOUSEKEEPER. 
283 
fcum off the fat, beat the whites of three eggs 
very well, then mix them with half a pint of 
white-wine vinegar, the juice of three lemons, 
a blade or two of mace, a few pepper-corns, 
and a little fait, put them to your jelly ; when it 
has boiled five or fix minutes, run it through a 
jelly-bag feveral times till it is very clear, then 
put a little in the bottom of a bowl that will 
hold your chickens, when they are cold, and 
the jelly quite let, lay them in with their breads 
down, then fill up your bowl quite full with the 
reft ot your jelly, which you mull take care to 
keep from letting (fo that when you pour it 
into your bowl it will not break) let it hand all 
night, the next day put your hafon into warm, 
water, pretty near the top ; as foon as you find 
it look in the bafon, lay your difh over it, and 
turn it out upon it. 
Pigeons in Savoury Jelly. 
ROAST your pigeons with the head and feet 
on, pur a fprig ot myrtle in their bills, make a 
jelly tor them the fame way as for the chickens, 
pour a little into a bafon, when it is fet lay in 
the pigeons with their breads down, fill up your 
powl with jelly, and turn it out as before. 
Small Birds in Savoury Jelly. 
TAKE eight fmall birds, with their heads 
and feet on, put a good lump of butter in them 
and lew up their vents, put them in a jug, cover 
it clofe with a cloth, fet them in a kettle of THE EXPERIENCED 
boiling water till they are enough, drain them, 
make your jelly as before, put a little into i 
bafon, when it is fet lay in three birds with their 
breafts down, cover them with the jelly, when 
it is fet put the other five with the heads in the 
middle, fill up your bowl with jelly as before, 
and turn it out the fame way. 
Smelts in Savoury Jelly. 
GUT and wafh your fmelts, feafon them with 
mace and fait, lay them in a pot with butter 
over them, tie them down with paper, and 
bake them half an hour, take them out, and 
when they are a little cool lay them feparately 
on a board to drain, when they are quite cold 
lay them on a deep plate in what form you pleafe, 
pour cold jelly over them, and they will look 
like live fifh.—Make your jelly as before. 
Craw-Fish in Savoury Jelly. 
BOIL your craw-fifh, then put a little jelly 
in a bowl, made as for the chickens, when it is 
fet put a few craw-filh, then cover them with 
jelly, when it is cold put in more lays till your 
bowl is full, let it Hand all night, and turn them 
out the fame as the chickens. 
Craw-Fjsh in Jelly. 
BOIL half a dozen large craw-fifh, and let 
them cool, wipe them clean, lay them in a 
punch-bowl, with their backs downwards, pour 
on them feme nice calf’s-foot jelly, when it i§ ENGLISH HOUSEKEEPER. 
«6ld turn it out upon a glafs difh ; it makes a 
very pretty fide-diflr for either dinner or fupper. 
To drefs Macaroni with Parmesan Cheese. 
BOIL four ounces of macaroni till it be quite 
tender, and lay it on a fieve to drain, then put 
it in a tofling-pan, with about a gill of good 
cream, a lump of butter rolled in flour, boil it 
five minutes, pour it on a plate, lay all over it 
Parmefan cheefe toafted; fend it to table on a 
water-plate, for it foon grows cold. 
ToJlew Cheese with Light Wiggs. 
CUT a plateful of cheefe, pour on it a glafs 
of red wine, ftew it before the fire, toad a light 
wigg, pour over it two or three fpoonfuls of hot 
red wine, put it in the middle of your difh, lay 
the cheefe over it, and ferve it up. 
ToJlew Cheese. 
CUT your cheefe very thin, lay it in a toafter, 
fet it before the fire, pour a glafs of ale over it, 
let it hand till it is all like a light cudard, then 
pour it on toads or wiggs, and fet it in hot. 
To Jlew Cardoons. 
TAKE the infide of your cardoons, wafh 
them well* boil them in fait and water, put 
them into a tolling-pan, with a little veal-gravy, 
a tea-fpoonful of lemon-pickle, a large one of 
tnufliroom-catchup, pepper and fait to your 286 
THE EXPERIENCE!) 
tafte, thicken it with flour and butter, boll it d 
little, and ferve it up in a foup-plate. 
To fry Cardoons. 
BOIL your cardoons as you did for flewing, 
then dip them in batter made of a fpoonful of 
flour and ale, fry them in a pan of boiling hrd, 
pour melted butter over them, and ferve them 
up. 
To ragoo Celery. 
TAKE off all the outfides of your heads of 
celery, cut them in pieces, put them in a tof- 
fing-pan, with a little veal-gravy or water, boil 
them till they are tender, put to it a tea-fpoonful 
of lemon-pickle, a meat-fpoonful of white-wine, 
and a little fait; thicken it with flour and but- 
ter, and ferve them up with fippets. 
To fry Celery. 
BOIL your celery as for a ragoo, then cut it 
and dip it in batter, fry it a light brown in hog’s 
lard ; put it on a plate, and pour melted butter 
upon it. 
To flew Celery. 
TAKE off the outfide and the green ends of 
your heads of celery, boil them in water till 
they are very tender, put in a dice of lemon, a 
little beaten mace, thicken it with a good lump 
of butter and flour, boil it a little, beat the yolks ENGLISH HOUSEKEEPER. 
of two eggs, grate in half a nutmeg, mix them 
with a tea-cupful of good cream, put it to your 
gravy, fhake it over the fire till it be of a fine 
thicknefs, but do not let it boil; ferve it up hot. 
Tofcallop Potatoes. 
BOIL your potatoes, then beat them fine in 
a bowl with good cream, a lump of butter, and 
fait, put them into fcollop-ihells, make them 
fmooth on the top, fcore them with a knife, lay 
thin flices of butter ou the top of them, put 
them into a Dutch oven to brown before the fire. 
Three Ihells are enough for a difb. 
ToJtew Mushrooms. 
TAKE large buttons, wipe them with a wet 
flannel, put them in a flewpan, with a little 
water, let them (lew a quarter of an hour, then, 
put in a little lair, work a little four and butter 
to make it as thick as cream, let it boil five 
minutes, when you dilh it up, put two large 
fpoonfuls of cream mixed with the yolk of an 
egg, ihake it over the fire about a minute or 
two, but do not let it boil for fear of curdling; 
put fippets round the infide of the rim of the 
diih, but not toalled, and ferve it up. It is 
proper for a fide-di£h for fupper, or a corner for 
dinner. 
Another way toJlew Mushrooms. 
TAKE your mulhroorns, (if they are buttons, 
tub them with a flannel) and put them in milk  tHE EXPERIENCED 
and water if flaps, peel, gill, and wafli tWtrt/ 
put them into your ftewpan with a little veal- 
gravy, a little mace and fait, thickened with a 
little cream and the yolks of three eggs ; keep it 
ftirring all the time left it curdle, and ferve 
them up hot. 
To make Mushroom Loaves. 
TAKE fmall buttons, wafh them as for pick- 
ling, put them in a toffing-pan, with a little 
white bread cfutnbs that have been boiled half 
an bout in water, then boil your rnuftirooms rri 
the bread and water five minutes, thicken it with 
flour and butter, and two fpoonfuls of cream, 
but no yolks of eggs, put in a little fait, then 
take five fmall French rolls, make holes in the 
tops of them about the fize of a (billing,' and 
ferape out all the crumb, and put in your mufti- 
rooms ; ftick a bay-leaf on the top of every roll. 
Five is a handfome difh for dinner, or three foi* 
fupper. 
A* * ... , V • • .• 
To ragoo Mushrooms. 
TAKE large rnuftirooms, peel, and take out 
the infid broil them on a gridiron, when the 
outfide is brown put them into a toffing-pan, 
with-.as much water as will cover them, let therri 
ftand ten minutes, then put to them a fpoonful 
of white y/lne, the fame of browning, a very 
little allega'r, thicken it with flour and buttery 
boil it a little, lay fippets round your difh, and 
lerve it up. ENGLISH HOUSEKEEPER, 
289 
ToJiew Peas with.Lettuces. 
SHELL your peas, boil them in hard water, 
with fait in it, drain them in a fieve, then cut 
your lettuces in flices, and fry them jn frefh bnt- 
ter, put your peas and lettuces into a tofling- 
pan, with a little good gravy, pepper, and fait, 
thicken it with Hour and butter, put in a little 
flired mint, and ferve it up in a foup-difh. 
To poach Eggs with Toasts, 
PUT your water on in a flat-bottomed-pan, 
with a little fait, when it boils break your eggs 
/carefully in, and let them boil ten minutes, then 
take them up with an egg-fpoon, and lay then* 
pn buttered toafts. 
To drefi Eggs and Spin age.. 
PICK and wadi your fpinage in feveral 
ters, fet a pan over the fire with a large quantity 
of water, throwa handful of fait in, when it boils 
put your fpinage in, and let it boil two minutes, 
take it up with a filh-flice, and lay it on the 
back of a hair-fieve, fqueeze the water out, and 
put it in a toffing-pan, with a quarter of a pound 
of butter, keep turning and chopping it with 
a knife till it is quite, dry, then prefs it a little 
betwixt two pewter-plates, cut it in the fhape 
of fippets, and fome in diamonds, poach your 
eggs as before, and lay them on your fpinage, 
and ferve them up hot.—N, B. You may boil 
brocoli inftead of fpinage, and lay it in bunches 
betwixt every eye;. THE EXPERIENCED 
To drefs Eggs with Artichoke Bottoms* 
BOIL your artichoke-bottoms in hard water. 
If dry ones in foft water, put in a good lump of 
butter in the water, it will make them boil in 
half the time, and they will be white and plump; 
when you take them up put the yolk of an hard 
egg in the middle of every bottom, and pour 
good melted butter upon them, and ferve them 
up ; you may lay afparagus, or broccoli, betwixt 
every bottom. 
To make a fricajfee of Eggs, 
BOIL your eggs pretty hard, cut them In 
found dices, make a rich fauce the fame way 
as for boiled chickens, pour it over your eggs, 
lay fippets round them, and put a whole yolk 
in the middle of your plate.——-It is proper 
for a corner-difh at fupper. 
To fry Sausages, 
CUT them in Tingle links, and fry them in 
frefh butter, then take a dice of bread, and fry 
it a good brown in the butter you fried the fau- 
iages in, and lay it in the bottom of your difh, 
put the fautages on the toad, in four parts, and 
lay poached eggs betwixt them; pour a little 
good melted butter round them, and ferve them 
up. ENGLISH HOUSEKEEPER. 
291 
Tofew Cucumbers. 
PEEL off the out-rind, dice the cucumbers 
pretty thick, fry them in frelh butter, and lay 
them on a fieve to drain, put them into a tof- 
fmg-pan, with a large glafs of red wine, the fame 
of drong gravy, a blade or two of mace, make 
it pretty thick with flour and butter, and when 
it boils put in your cucumbers, keep (baking 
them, and let them boil five minutes, be care- 
ful you do not break them; pour them into a 
,di(h, and ferve them up. 
To make an Amulet. 
PUT a quarter of a pound of butter into a 
frying-pan, break fix eggs, and beat them a little, 
drain them through a hair-fieve, put them in 
when your butter is hot, and drew in a little 
(bred parfley and boiled ham fcraped fine, with 
nutmeg, pepper, and fait, fry it brown on the 
under-lide, lay it on your di(h,but do not turn it, 
hold a hot falamander half a minute over it, to 
take off the raw look of the eggs ; dick curled 
parfley in it, and ferve it up.—N. B. You may 
put in clary and chives, or onions if you like it. 
To make an Amulet of Asparagus. 
TAKE fix eggs, beat them up with cream, 
boil fome of the larged and fined afparagus, 
when boiled cut off all the green in final! pieces, 
and mix them with the eggs, and fome pepper 
and fait; make your pap hot, and put in a flice 
of butter, then put them in, and fend them up 
hot.-—You may ferve them up hot on buttered 
toads. 292 
THE EXPERIENCED 
To make Panada. 
GRATE the crumb of a penny-loaf, ami 
boil it in a pint of water, with one onion and a 
few pepper-corns, till quite thick and foft, then 
put in two ounces of butter, a little fait, and 
half & pint of thick cream, keep (lining it till 
it is like a fine cuftard, pour it into a foup- 
plate, and ferve it up.——N. B. You may 
fugar and currans, inftead of onions and pep- 
per-corns, if you pleafe. 
To make a Rameqjjin of Cheese, 
TAKE fome old Cheflrire-cheefe, a lump 
of butter, and the yolk of a hard-boiled egg, 
and beat it very well together in a marble-mor- 
tar, fpread it on fome dices of bread loaded and 
buttered; hold a falamander over them and fem| 
them up. ENGLISH HOUSEKEEPER. 
293 
PART 111. 
CHAP. XIII. 
Obfervations on Potting and Collaring. 
your meat well with butter, and 
tie over it ftrong paper, and bake it well; 
When it comes out of the oven pick out all the 
(kins quite clean, and drain the meat from the 
gravy, or the Ikins will hinder it from looking 
well, and the gravy will foon turn it four, beat 
your feafoning well before you put in your 
meat, and put it in by degrees as you are beat- 
ing ; when you put it into your pots, prefs it 
well, and let it be quite cold before you your 
the clarified butter over it.—-In collaring, be 
careful you roll it up, and bind it clofe, boil it 
till it is thoroughly enough, when quite cold 
put it into pickle with the binding on, next day 
take off the binding, when it will leave the fkin 
clear: make frefh pickle often, and your meat 
will keep good a long time.' 
To pot Beef. 
RUB twelve pounds of beef with half a 
pound of brown fugar, and one ounce of fait- 
petre, let it He twenty-four hours, then wafhit 
clean and dry it well with a cloth, feafon it with 
a little beaten mace, pepper and fait to yoilr  THE EXPERIENCED 
294 
tafle, cut it into five or fix pieces, and put it in 
an earthen pot, with a pound of butter in lumps 
upon it, fet it in a hot oven, and let it hand 
three hours, then take it out, cut off the hard 
out-fides, and beat it in a mortar ; add to it a 
little more mace* pepper, and fait: oil a pound 
of butter in the gravy and fat that came from 
your beef, and put it in as you fee it requires it* 
and beat it exceedingly fine, then put it into your 
pots, and prefs it clofe down; pour clarified 
butter over it, and keep it in a dry place. 
To pot Beef to eat Me Venison, 
PUT ten pounds of beef into a deep difii, 
pour over it a pint of red wine, and let it lie in 
it for two days, then feafon it with mace, pep- 
per, and fait, and put it into a pot with the wine 
it was fteeped in, add to it a large glafs more of 
wine, tie it down with paper, and bake it three 
hours in a quick oven ; when you take it out 
beat it in a mortar or wooden-bowl, clarify a 
pound of butter, and put it in as you fee it re- 
quires it, keep beating it till it is a fine pafte, 
then put it into your pots, lay a paper over it, 
and fet on a weight to prefs it down ; the next 
day pour clarified butter over it, and keep it in 
a dry place for ufe. 
To pot Ox-Cheek, 
V/HEN you (lew an ox-cheek, take fome of 
the flefliy part, and feafon it well with fait and 
pepper, and beat it very fine in a mortar with a 
litte ‘ clear fat fkimmed off the gravy, then put ENGLISH HOUSEKEEPER. 
295 
it clofe into your potting-pots, and pour over it 
clarified butter, and keep it for life. 
To pot Venison. 
If your venifon be ftale rub it with vinegar, 
and let it lie one hour, then dry it clean with a 
cloth, and rub it all over with red wine, feafon 
it with beaten mace, pepper, and fait, put it on 
an earthen difh, and pour over it half a pint of 
red wine, and a pound of butter, and fet it in 
the oven; if it be a fhoulder, put a coarfe pafte 
over it, and bake it all night in a brown-bread- 
oven ; when it comes out, pick it clean from the 
bones, and beat it in a marble-mortar, with the 
fat from your gravy ; if you find it notfeafoned 
enough, add more feafoning and clarified butter, 
and keep beating it till it is a fine pafte, then 
prefs it hard down into your pots, and pour cla- 
rified butter over it, and keep it in a dry place. 
To pot Veal. 
CUT a fillet of veal in three or four pieces, 
feafon it with pepper, fait, and a little mace, put 
it into pots with half a pound of butter, tie a 
paper over it, and fet it in a hot oven, and bake 
it three hours, when you take it out cut off ail 
the outfides, then put the veal in a marble- 
mortar, and beat it with the fat from your gravy, 
then oil a pound of frefh butter, and put it in 
a little at a time, and keep beating it till you 
fee it is like a fine pafte, then put it clofe down, 
into your potting-pots, put a paper upon ir, and 
fet on a weight to prefs it hard j when your veal  THE EXPERIENCED 
is cold and ftiff, pour over it clarified butter, the 
thicknefs of a crown-piece, and tie it down. 
To pot Marble Veal. 
BOIL a dried tongue, fkin it, and cut it as 
thin as poffible, and beat it exceedingly wTell with 
near a pound of butter and a little beaten mace, 
till it is like a pafte: have ready veal hewed and 
beat the fame way as before, then put fome veal 
into your potting-pots, then fome tongue in 
lumps over the veal; fill your pot clofe up with 
veal, and prefs it very hard down, and pour cla- 
rified butter over it, and keep it in a dry place. 
N. B. Do not lay on your tongue in any form, 
but in lumps, and it will cut like marble ; when 
you fend it to the table cut it out in flices, and 
garnifh it with curled parfley* 
To pot Tongues. 
TAKE a neat’s-tongue, and rub it with an 
ounce of falt-petre and four ounces of brown 
fugar, and let it lie two days, then boil it till it 
is quite tender, and take off the fkin and fide- 
bits, then cut the tongue m very thin flices, 
and beat it in a marble-mortar, with one pound 
of clarified butter, mace, pepper, and fait to 
your tafte, beat it exceedingly fine, then put it 
clofe down into fmall potting-pots, and pour 
clarified butter over it. ENGLISH HOUSEKEEPER. 
297 
To pot a Hare. 
HANG up your hare four or five days with 
the fkin on, then cafe it, and cut it up as for eat- 
ing, put it in a pot, and feafon it with mace, 
pepper, and fait, put a pound of butter upon 
it, tie it down, and bake it in a bread oven, when 
it comes out, pick it clean from the bones, and 
pound it very fine in a mortar, with the fat from, 
your gravy, then put it clofe down into your 
pots, and pour clarified butter over it, and keep 
it in a dry place. 
To pot Ham with Chickens. 
TAKE as much lean of a boiled ham as you 
pleafe, and half the quantity of fat, cut it as thin 
as poffible, beat it very fine, in a mortar, with a 
little oiled butter, beaten mace, pepper, and fait, 
put part of it into a China-pot, then beat the 
white part of a fowl with a very little feafoning; 
it is to qualify the ham ; put a layer of chicken, 
then one of ham, then chicken at the top, prefs 
it hard down, and wdien it is cold pour clarified 
butter over it, when you fend it to the table cut 
out a thin flice in the form of half a diamond, 
and lay it round the edge of your pot. 
To pot Woodcocks. 
PLUCK fix woodcocks, draw out the train ; 
fkewer their bills through their thighs, and put 
the legs through each other, and their feet upon 
their breads, feafon them with three or four blades of mace, and a little pepper and fait, tbefi 
put them into a deep pot, with a pound of but- 
ter over them, tie a ftrong paper over them, and 
bake them in a moderate oven ; when they are 
enough lay them on a difh, to drain the gravy 
from them, then put them into potting-pots, and 
take all the clear butter from your gravy* and 
put it upon them, and fill up your pots with 
clarified butter, and keep them in a dry place. 
the experienced 
To pot Moor Game. 
PICK and draw your moor-game, wipe them 
clean with a cloth, and feafon them pretty well 
with mace, pepper, and fait, put one leg through 
the other, roaft them till they are quite enough, 
and a good brown j when they are cold put them 
into potting-pots, and pour over them clarified 
butter, and keep them in a dry place.—N, B. 
Obferve to leave their heads uncovered with 
the butter. 
To pot Pigeons. 
PICK your pigeons, cut oft the pinions, wafh 
them clean, and put them into a fieve to drain, 
then dry them with a cloth, and feafon them with 
pepper and fait, roll a lump of butter in chop- 
ped parfley, and put it into the pigeons, few up 
the vents, then put them into a pot with butter 
over them, tie them down, and fet them in a 
moderate oven; when they come out, put them 
into potting-pots, and cover them well with 
clarified butter. ENGLIS H HOUSEKEEPER. 
¥0 pot all kinds of fmall Birds. 
PICK and gut your birds, dry them well with 
a cloth, feafon them with mace, pepper, and 
fait, then put them into a pot with butter, tie 
yoUr pot down with paper, and bake them in 
a moderate oven ; when they come out, drain 
the gravy from them, and put them into potting- 
pots, and cover them with clarified butter. 
To make a cold Porcupine o/’Beef. 
SALT a flank of beef the fame way as you 
did the round of beef, and turn it every day for 
a fortnight at leaft, then lay it flat upon a table, 
beat it an hour, or till it is foft all over, then 
rub it over with the yolks of three eggs, ftrew 
over it a quarter of an ounce of beaten mace, 
the fame of nutmeg, pepper and fait to your 
tafte, the crumb of two penny loaves, and two 
large handfuls of parfley fhred fmall, then cover 
it with thin flices of fat bacon, and roll your beef 
up very tight, and bind it well with packthread, 
boil it four hours, when it is cold, lard it all 
over, one row with the lean of ham, a fecond 
with cucumbers, a third with fat bacon, cut 
them in pieces about the thicknefs of a pipe 
fhank, and lard it fo that it may appear red, 
green, and white; fend it to the table with pickles 
and fcraped horfe-radifli round it, keep it in fait 
and water, and a little vinegar.—You may keep 
it four or five days without pickle. the experience# 
To collar a Breast of Veal. 
BONE your veal, and beat it a little, theit 
rub it over with the yolk of ah egg, ftrew over, 
it a little beaten mace, nutmeg, pepper, and 
fait, a large handful of parlley chopped finall, 
■with a few fprigs of fweet-marjoram, a little le- 
mon-peel cut exceedingly fine, one anchovy 
wafhed, boned, and chopped very finall, and mix- 
ed with a few bread-crumbs, then roll it up very 
tight, bind it hard with a fillet, and wrap it in 
a clean cloth, then boil it two hours and a half 
in foft water; when it is enough, hang it up 
by one end, and make a pickle for it: to one 
pint of fait and water put half a pint of vinegar* 
when you fend it to the table cut a dice off one 
end: garnifh with pickles and parfley. 
TAKE a calf’s-head with the fkin on, and 
drefs off the hair, then rip it down the face, and 
take out all the bones carefully from the meat, 
and fteep it in warm blue milk till it is white, 
then lay it flat, and rub it with the white of an 
egg, and ftrewr over it a tea-fpoonful of white 
pepper, two or three blades of beaten mace, and 
one nutmeg, a fpoonful of fait, two Icore of 
oyfters chopped finall, half a pound of beef- 
marrow, and a large handful of parfley ; lay 
them all over the infide of the head, cut off the 
ears, and lay them in a thin part of the head, 
then roll it up tight* bind it up with a fillet, and 
To collar a CauVs-Heaß. ENGLISH HOUSEKEEPER. 
301 
wrap it up in a clean .cloth, boil it two hours, 
and when it is almoft cold bind it up with a 
frefh fillet, and put it; in a pickle made as above, 
and keep it for ufe. 
To collar a Breast 
BONE your mutton, and rub it over with 
the yolk of an egg, then grate over it a little 
lemon-peel, and a nutmeg, with a little pepper 
and fait, then chop fmall one tea-cupful of ca- 
pers, two anchovies, (bred fine a handful of par- 
fley, a few fweet herbs, mix them with the 
crumb of a penny-loaf, and ftrew it over your 
mutton and roll it up tight, boil it two hours, 
then take it up, and put it into a pickle made 
as for the calf’s-head. 
To collar a Pig. 
KILL your pig, drefs off the hair, and draw 
out the entrails, and walh it clean, take a fharp 
knife, rip it open, and take out all the bones, then 
fub it all over with pepper and fait beaten fine, 
a fewfage-leaves,and fweet-herbs chopped fmall, 
then roll up your pig tight, and bind it with a 
fillet, then fill your boiler with foft water, one 
pint of vinegar, and a handful of fait, eight or 
ten cloves, a blade or two of mace, a few pep- 
per-corns, and a bunch of fweet-herbs; when 
it boils put in your pig, and boil it till it is ten- 
der, then take it up, and when it is almoft cold 
bind it over again, and put it into an earthen pot 
and pour the liquor your pig wras boiled in upon 
it, keep it covered, and it is fit for ufe. 302 
THE EXPERIENCED 
To collar a Swine’s Face. 
CHOP the face in many places, and wafh it 
in feveral waters, then boil it till the meat will 
leave the bones, take out the bones, cut open the 
ears, and take out the ear roots, cut the meat in 
pieces, and feafon it with pepper and fait; while 
it is hot put it into an earthen pot, and fet the 
ears round the outfide of the meat, put a board 
on that will go in the infide of the pot, and fet 
a heavy weight upon it, and let it Hand all night, 
the next day turn it out, cut it round-ways, and 
it will look clofe and bright. 
To make Mock Brawn. 
TAKE a piece of the belly-part, and the head 
of a young porker, rub it with faltpetre, and let 
it lie three days, then wafh it clean, fplit the head 
and boil it, then take out the bones, and cut it 
in pieces, then take four ox-feet boiled tender 
and cut in thin pieces, lay them in your belly- 
piece with a head cut fmall, then roll it up tight 
with fheet tin, that a trencher will go in at each 
end, boil it four or five hours; when it comes 
out, fet it upon one end, and prefs the trencher 
down with a large lead weight, let it hand all 
night, and in the morning talse it out ot your 
tin, and bind it with a white fillet, put it into 
cold fait and water, and it will be fit for ule. 
N. B. You muft make frefh fait and water 
every four days, and it will keep a long time. ENGLISH HOUSEKEEPER. 
To collar Flat-Ribs of Beef. 
BONE your beef, lay it flat upon a table, 
and beat it half an hour with a wooden mallet 
till it is quite foft, then rub it with fix ounces of 
brown fugar, four ounces of common fait, and 
one ounce of faltpetre beat fine, let it lie then 
for ten days, and turn it once every day, take it 
out, then put it in warm water for eight or ten 
hours, then lay it flat upon a table, with the out- 
ward {kin down, and cut it in rows, and acrofs, 
about the breadth of your finger, but take care 
you do not cut the outfide Ikin; then fill one nick 
with chopped parfley, the fecond with fat pork, 
the third with crumbs of bread, mace, nutmeg, 
pepper, and fait, then parfley, and fo on till you 
have filled all your nicks; then roll it up tight, 
and bind it round with coarfe broad tape, wrap 
jt in a cloth, and boil it four or five hours; then 
take it up, and hang it up by one end of the 
firing to keep it round, fave the liquor it was 
boiled in, the next day {kim it, and add to it 
half the quantity of alegar as you have liquor, 
and a little mace, long-pepper, and fait, then put 
in your beef, and keep it for ufe.—N. B, When 
you fend it to the table cut a little off both ends, 
and it will be in diamonds of different colours, 
and look very pretty, fet it upon a difli as you 
do brawn ; if you make a freffi pickle every week 
it will keep a long time. 
To cellar Beef. 
SALT your beef, and beat it as before, then 
Tub it over with the yolks of eggs, ftrew over it  THE EXPERIENCED 
two large handfuls of parfley flared fmall, half 
an ounce of mace, black pepper and fait to your 
tafte, roll it up tight, and bind it about with a 
coarfe broad tape, and boil it till it is tender 5 
make a pickle for it the fame way as before. 
force a Round o/'Beef. 
TAKE a good round of beef, and rub it over 
a quarter of an hour with two ounces of falt- 
petre, the fame of bay-falt, half a pound of brown 
fugar, and a pound of common fait, let it lie in 
it for ten or twelve days, turn it once every day 
in the brine, then wafh it well, and make holes 
in it with a penknife about an inch one from, 
another, and fill one hole with Hired parfley, a 
fecond with fat pork cut in fmall pieces, and a 
third with bread crumbs, beef-marrow, a little 
mace, nutmeg-, pepper, and fait, mixed together, 
then parfley, and fo on till you have filled all the 
holes, then wrap your beef in a cloth, and bind 
it with a fillet, then boil it four hours; when it 
is cold, bind it over again, and cut a thin flice 
off before you fend it to the table : garnifli with 
parfley and red cabbage. 
Tofoufe a Turkey. 
KILL your turkey and let it hang four or 
live days in the feathers, and pick it and flit it 
up the back, and take out the entrails, bone it 
and bind it with a piece of matting like fturgeoii 
or Newcaftle falmon, fet over the fire a clean 
faucepan, with a pint of ftrong alegar, a fcore 
of cloves, three or four blades of mace, a nut- ENGLISH HOUSEKEEPER. 
meg fliced, a few pepper-corns, and a handful 
of fait, when it boils put in the turkey, and 
boil it an hour, then take it up, and when 
cold put it into an earthen pot, and pour the 
liquor oyer it, and keep it for ufe. When you 
fend it to table lay fprigs of fennel over it. 
305 
Tofoufe Pigs Feet and Ears. 
CLEAN your pig’s feet and ears, and, boil 
them till they are tender, then fplit the feet, and 
put them into fait and water with the ears; when 
you ufe them dry them well with a cloth, and 
dip them in batter made of flour and eggs, fry 
them a good brown, and fend them up with 
good melted butter.—-N. B. You may eat them 
cold ; make frefh pickle every two days, and 
they will keep forae time. 
To foufe Tripe. 
WHEN your tripe is boiled, put it into fait 
and water, change the fait and water every day 
till you ule it, dip it in batter, and fry it as the 
pig’s feet and ears, or boil it in frefh fait and 
water, with an onion lliced, a few fprigs of 
parfley, and fend melted butter for fauce. 
To hang a Surloin .of Beef to roafl. 
TAKE the fuet oft a furloin, and rub it half 
an hour with one ounce of faltpetre, four ounces 
of common fait, and half a pound of brown fu- 
gar, hang it up ten or twelve days, then wafh it 
and roafl: it; you may eat it either hot or cold. THE EXPERIENCED 
To fait Hams. 
AS Toon as your Hams are cut out, rub therrs 
very well with one ounce of faltpetre, half an 
ounce of fait prunella pounded, and one pound 
of common fait to every Ham, lay them in lead 
or earthen falt-pans for ten days, turn them once 
in the time, then rub them well with more com- 
mon fait, let them lie ten days longer, and'turn 
them every day ; then take them out, and fcrape 
them exceedingly clean, and dry them well with 
a clean cloth, and rub it (lightly over with a 
little fait, and hang them up to dry. 
To fmoks Hams. 
WHEN you take your hams out of the pickle 
and have rubbed them dry with a coarfe cloth-, 
hang them in a chimney, and make a fire of 
oak (havings, and lay it over horfe-litter, and 
one pound of juniper-berries ; keep the fire fmo- 
thered down for two or three days, and then 
hang them up to dry. 
To fait Chops. 
THROW over your chops a handful of fait, 
and lay them fkin-fide down aflant on a board, 
to let all the blood run from them; the next day 
pound to every pair of chops one ounce of bay- 
falt, the fame of faltpetre, two ounces of brown 
fugar, and half a pound of common fait, mix 
them together,, and rub them exceedingly well, 
let them lie ten days in your falting-ciftern, then ENGLISH HOUSEKEEPER. 
307 
rub them with common fait, and let them lie a 
week longer, then rub them clean, and hang 
them in a dry place; 
7o fait bacon. 
WHEN your pig is cut down, cut off the 
hams and head, if it be a large one cut out a 
chine, but leave the fpare-ribs, it keeps the 
bacon from rufting* and the gravy in, fait it 
with common fait and a little faltpetre (but 
neither bay-falt nor fugar), let it lie ten days on 
a table, that will let all the brine run from it, 
then fait it again ten or twelve days* turning it 
every day after the fecond falting, then fcrape it 
very clean, rub a little dry fait on it* and hang 
it up.—N. B, Take care to fcrape the white 
froth off very clean that is on it, which is caufed 
by the fait to work out of your pork, and rub 
on a little dry fait, it keeps the bacon from ruft- 
ing: the dry fait will candy, and fhine like dia- 
monds on your bacom 
To fait Tongues; 
SCRAPE your tongues, and dry them clean 
with a cloth, and fait them well with common 
fait, and half an ounce of faltpetre to every 
tongue* lay them in a deep pot, and turn them 
every day for a week or ten days, fait them again 
and let them he a week longer, take them up, 
dry them with a cloth, flour them, and hang 
them up. THE EXPERIENCED 
To fait a Leg o/Mutton. 
POUND one ounce of bay-falt, and half an 
ounce of faltpetre, and rub it all over your leg 
of mutton, and let it lie all night; the next day 
fait it well with common fait, and let it lie a 
week or ten days, then hang it up to dry. 
To pickle Pork. 
CUT your pork in fuch pieces as will be mod 
convenient to lie in your powdering-tub, rub 
every piece all over with faltpetre, then take 
one part bay-falt, and two parts common fait, 
atad rub every piece well, lay the pieces as clofe 
as poffible in your tub, and throw a little fait 
over. 
To pickle Beef. 
TAKE fixteen quarts of cold water, and put 
to it as much fait as will make it bear an egg, 
then add two pounds of bay fait, half a pound 
of faltpetre pounded fmall, and three pounds 
of brown fugar ; mix all together, then put your 
beef into it, and keep it in a dry cool place. 
CHAP. XIV. 
Obfervations o?i Possets, Gruel, &c. 
TN making poflets, always mix a little of the 
**■ hot cream or milk with your wine, it will 
keep the wine from curdling the reft, and take 
the cream off the fire before you mix all toge- ENGLISH HOUSEKEEPER. 
309 
ther.—Obferve, in making gruels, that you boil 
them in well-tinned faucepans, for nothing will 
•fetch the verdigris out of copper fooner than 
acids or wine, which are the chief ingredients 
in gruels, fagos, and wheys; do not let your 
gruel or fago fkin over ; for it boils into them, 
and makes them a muddy colour. 
To make a Sack Posset. 
GRATE two Naples bifcuits into a pint of 
thin cream, put in a hick of cinnamon, and fet 
it over a flow fire, boil it till it is of a proper 
thicknefs; then add half a pint of fack, a flice 
of the end of a lemon, with fugartoyour tafte,; 
ftir it gently" over the fire, but do not let it boil 
left it curdle ; ferve it up with dry toaft. 
To make a Brandy Posset. 
BOIL a quart of cream over a flow fire, with 
a flick of cinnamon in it, take it off to cool, beat 
the yolks of fix eggs very well, and mix them 
with the cream ; add nutmeg and fugar to your 
tafte, fet it over a flow fire, and ftir it one way; 
when it is like a fine thin cuftard take it off, 
?nd pour it into your terrine or bowl, with a 
glafs of brandy ; ftir it gently together, andTerve 
it up with tea-wafers round it. 
To make a Lemon Posset. 
GRATE the crumb of a penny-loaf very fine9 
and put it into rather more than a pint of water, 
with half a lemon-peel grated, or lugar rubbed 
upon it to take out the elfence ; boil them toge- ther till it looks thick and clear, then beat it very* 
well:—To the juice of half a lemon put in a pint 
of mountain wine, three ounces of Jordan al- 
monds, and one ounce of bitter, beat fine, with 
a little orange-dower water, or French brandy, 
and fugar to your tafte ; mix it well, and put it 
in your poflet, ferve it up in a terrine or bowl. 
iV,. B. An orange poflet is made the lame way. 
THE EXPERIENCED 
To make an ALMOND POSSET. 
CUT the crumb of a penny-loaf very fine, 
pour a pint of boiling milk upon it, let it ftand 
two or three hours, then beat it exceedingly 
well; add to it a quart of good cream, four 
ounces of almonds blanched, and beat as fine as 
poffible, with rofe-water; mix them al} well to- 
gether, and fet them over a very flow fire, and 
boil them a quarter of an hour, then fet it to 
cool, and beat the yolks of four eggs, and mix 
them with your cream; when it is cold fweeten 
it to your tafte ; then ftjr it over a flow fire tijl 
it grows pretty thick, but do not let it boil, it 
will curdle; then pour it into a China-bowl: 
when you fend it to table put in three maca- 
roons to fwim on the top.—It is proper for top 
at flipper. 5 . ! . 
To make a Wine Posset. 
TAKE a quart of new milk and the crumb 
of a penny-loaf, and boil them till they are foft; 
when you take it off the fire, grate in half a nut- 
meg, and fugar to your tafte j then put it into a 
China-bowl, and put it in a pint of Lifbon wine ENGLISH HOUSEKEEPER. 
carefully, a little at a time, or it will make the 
curd hard and tough; ferve it up with toaft and 
butter upon a plate. 
311 
To make an Ale Posset. 
PUT a little white bread in a pint of good 
,milk, fet it over the fire, then warm a little more 
than a pint of good ftrong ale, with nutmeg and 
iiigar to your tafte, then put it in a bowl; when 
your milk boils pour it upon your ale, let it ftand 
a few minutes to clear, and the curd will rife to 
the top; then ferve it up. 
To mull Wine. 
GRATE half a nutmeg into a pint of wine, 
and fweeten to your tafte with loaf-fugar ; fet it 
over the fire, and when it boils take it off to 
cool; beat the yo.lks pf four eggs exceedingly 
well, add to them a little cold wine, then mix 
them carefully with your hot wine,* a little at a 
time, then pour it backwards and forwards feve*- 
ral times till it looks fine and bright, then fet it 
on the fire, and heat a little at a time for feveral 
times till it is quite hot and pretty thick, and 
pour it backwards and forwards feveral times; 
then fend it up in chocolate cups, and ferve it up 
with dry toaft cut in long narrow pieces. 
To mull Ale. 
TAKE a pint of go.ocj ftrong-ak, put it into 
a faucepan, with three or four cloves, nutmeg 
and iugar to your tafte, fet it over the fire, when 312 
THE EXPERIENCED 
it boils take it off to cool, beat the yolks of four 
6ggs very well, and mix them with a little cold 
ale, then put it to your warm ale, and pour it 
in and out of your pan feveral times, then fet it 
over a flow fire and heat it a little, then take it 
off again, and heat it two or three times till it is 
quite hot, then ferve it up with dry toaft. 
To make mulled Wine. 
BOIL a quart of new milk five minutes with 
a flick of cinnamon, nutmeg and fugar to your 
tafte, then take it off the fire, and let it ftand to 
cool, beat the yolks of fix eggs very well, and 
mix them with a little cool cream, then mix 
them with your milk, and pour it backwards 
and forwards the fame as you dp mulled ale, and 
fend it to table with a plate of bifcuits. 
To make Beef Tea. 
TAKE a pound of lean beef, cut it in very 
thin flices, put it into a jar, and pour a quart of 
boiling water upon it, cover it very clofe to keep 
in the fleam, let it fland by the fire ; It is very 
good for a weak conftitution, it muft be drank 
when it is milk-warm. 
To make Chicken Broth. 
SKIN a fmall chicken, and fplit it in two, and 
boil one half in three half pints ol water, with 
a blade or two of mace, a fmall cruft of white 
bread, boil it over a flow fire till it is reduced to ENGLISH HOUSEKEEPER. 
313 
'half the quantity, pour it into a bafon, and take 
off the fat, and fend it up with a dry toaft. 
To make Chicken Water. 
SKIN half a fowl, break the .bones, and cut 
the flefh as thin as poffible, then put it into a 
jar, and pour a pint of boiling water upon it, 
cover it clofe up, and fet it by the fire for three 
hours, and will be ready to drink. 
To make Muttqn Broth. 
TAKE the fcrag end of a neck of mutton, 
chop it into fmall pieces, put it into a faucepan, 
and fill it with water, fet it over the fire, and when 
the fcum begins to rife take it clean off, and put 
in a blade or two of mace, a little French barley, 
or a cruft of white bread to thicken it; when you 
have boiled your mutton that it will fhake to 
pieces, ftrain your broth through a hair-lieve, 
fcum off the fat, and fend it up with dry toaft. 
lo make White-Wine Whey. 
« 
PUT a pint of fkimmed milk, andi half a pint 
of white-wine into a bafon, let it ftand a few. 
minutes, then pour over it a pint of boiling wa- 
ter, let it ftand a little, and the curd will gather 
in a lump, and fettle to the bottom, then pour 
your whey into a Chinarbowl, and put in a lump 
of fugar, a fprig of balm, or a flice of lemon. THE EXPERIENCED 
To make Scurvy Grass Whey. 
BOIL a pint of blue milk, take it off to cool, 
then put in two fpoonfiil? of the juice of fcurvyT 
grafs, and two fpoonfuls of good old verjuice, fet 
it over the fire, and it wifi turn to a fine whey : it 
is very good to drink in the fpring for the fcurvy. 
To make Creas* of Tartar Whey. 
PUT a pint of blue milk ovpr the fire, when 
it begins to boil, put in two tea-fpoonfuls of 
cream pf tartar, then take it off the fire, and let 
it (land till the curd fettles to the bottom of the 
pan, then pour it into abafon to cool, and drink 
it milk warm. 
To make Barley-Water. 
TAKE two ounces of barley, boil it in two 
quarts of water- fill it looks white, and the barley 
grows foft, then ftrain the water from the bar- 
ley, add to it a little curran-jelly or lemon.—. 
N. B. You may put a pint more water to your 
barley, and bofi ft over again. 
To make Grout Gruel. 
BOIL half a pound of grouts in three pints of 
water or more, as you would baye your gruel for 
thicknefs, with a blade or two of mace in it; 
when your grouts are foft, put in it white wine 
and fugar to your tafte, then take it off the fire, 
put to it a quarter of a pound of currans wafhed 
and picked, put it in a China-bowl, with atoaft 
of bread round it, cut in long narrow pieces. ENGLISH HOUSEKEEPER, 
To make Sago Gruel. 
TAKE four ounces of fago, give it a fcald 
in hot water, then ftrain it through a hair-fieve 
and put it over the fire, with two quarts of water 
and a ftick of cinnamon, keep fkimming it till 
it grows thick and clear; when your fago is 
enough, take out the cinnamon, and put in a 
pint of red wine) if you would have it very 
iftrong put in more than a pint, and fweeten it 
to pour tafte, then let it over the fire to warm, 
but do not let it boil after the wine is put in, it 
weakens the tafte, and makes the colour not fo 
deep a red; pour it into a terrine, and put in a 
llice of lemon when you are fending it to table. 
Jt is proper for a top-difh for fupper. 
To make Sago with Milk. 
WASH your fago in warm water, and fet it 
over the fire with a ftick of .cinnamon, and as 
much water as will boil it thick and fofc, then 
put in as much thin cream or new milk as will 
'make it a proper thicknefs, grate in half a nut- 
meg, fweeten it to your tafte, and ferve it up in 
a China-bowl or terrine.—lt is proper for a top- 
difh for fupper. 
i, » • • 
To make Barley Gruel. 
/ r • 
TAKE four ounces of pearl-barley, boil it in 
two quarts of water, with a ftick of cinnamon in 
it, till it is reduced to one quart, add to it a 
little more than a pint of red wine, and fugar 
to your tafte, walh and pick two or three ounces 
of currans very clean. THE EXPERIENCE© 
To make Water Gruel. 
TAKE one fpoonful of oatmeal, boil it in 
three pints of water for an hour and a half, or 
till it is fine and finooth, then take it off the fire 
and let it ftand to fettle, then pour it in a China- 
bowl, and add white wine, fugar, and nutmeg 
to your tafte, ferve it up hot with a buttered 
toaft upon a plate. 
To make a fweet Panada. 
CUT all the cruft off a penny-loaf, flice the 
reft very thin, and put it into a faucepan with a 
pint of water, boil it till it is very foft and looks 
clear, then put in a glafs of fack or Madeira 
grate in a little nutmeg, and put in a lump of 
butter the fize of a walnut, and fugar to your 
tafte, beat it exceedingly fine, then put it in a 
deep foup-rdilh, and ferve it up.—N.B. You may 
leave out the wine and fugar, and put in a little 
good cream and a little fait, if you like it bet- 
ter. 
To make Chocolate. 
SCRAPE four ounces of chocolate, and pour 
a quart of boiling water upon it, mill it well with 
a chocolate-mill, and fweeten it to your tafte, 
give it a boil and let it ftand all night, then mill 
it again very well, boil it two minutes, then 
mill it till it will leave the froth upon the top of 
your cups. ENGLISH HOUSEKEEPER, 
CHAP. XV. 
Ohfcrvations on Wines, Catchup, and 
Vinegar. 
\KTINE is a very neceflary thing in mod fa- 
* * miiies, and is often fpoiled through mif- 
management of putting together ; for if you let 
it hand too long before you get it cold, and do 
not take great care to put your barm upon it in 
time, it fummer-beams and blinks in the tub, fo 
that it makes your wine fret in the calk, and will 
not let it fine ; it is equally as great a fault to let 
it work too long in the tub, for that takes of all 
the fweetnefs and flavour of the fruit or flowers 
your wine is made from, fo the only caution I 
can give is to be careful in following the re- 
ceipts, and to have your veflels dry, rince them 
with brandy, and clofe them up as foon as your 
wine has done fermenting. 
To make Lemon-Wine to drink like Citron- 
Water. 
PARE five dozen of lemons very thin, put 
the peels into five quarts of French brandy, and 
let them ftand fourteen days, then make the juice 
into a fyrup with three pounds of (ingle-refined 
fugar ; when the peels are ready, boil fifteen 
gallons of water with forty pounds of Tingle-re- 
fined fugar for half an hour, then put it into a 
tub ; when cool add to it one fpoonful of barm,, 
let it work two days, then turn it and put in the 
brandy, peels, and fyrup, ftir them all together,  THE EXPERIENCED 
and clofe up your calk, let it Hand three mouthy 
then bottle it, and it will be pale, and as fine as 
any citron-water; it is more like a cordial than 
wine* 
To make Lemon-Wine a fecond way. 
TO one gallon of water put three pounds Of 
powder-fugar, Boil it a flatter of an hour ; Icum 
it well, then pour it on the rinds of four lemons 
pared very thin, make the juice into a thick fyrup 
with half a pound of the above fugar, take a If ice 
of bread toafted, and fpread bn it a fpoonful of 
new barm, put it in the liquor when lukewarm, 
and let it work two days, then turn it into your 
calk, and let it ftand three months, and then 
bottle it* 
To make Orange-Wine. 
TO ten gallons of water add twenty-four 
pounds of lump-fugar, beat the whites of fix eggs 
very well, and mix them when the water is cold, 
then boil it an hour, Ikim it very well, take four 
dozen of the rougheft and largeft Seville oranges 
you can get, pare them very thin, put them into 
a tub, and put the liquor on boiling hot, and 
when you think it is cold enough-add to it three 
or four fpobnfuls of new yell, with the juice of 
the oranges, and half an ounce of cochineal beat 
fine, and boiled in a pint of water, ftir it all to- 
gether, and let if work four days, then put it in 
the calks, and in fix weeks time bottle it for ufe,- 
To make Orange-Wine a fecond way. 
TO ten gallons of water add twfcnty-feven 
pounds of lump-fuerar, boil it one hour, fkim ENGLISH HOUSEKEEPER. 
319 
it all the time, then take the peels of five dozen 
of oranges pared very thin, put them into a tub, 
when you take the liquor off the fire pour it 
upon them, and when it is almoft cold add to it 
three fpoonfuls of good yeft and free from being 
bitter, with the juice of all your oranges ; let it 
Work two or three days, flir it twice a day, then 
put it into a barrel with one quart of mountain- 
wine, and four ounces of the fyrup of citron; 
flir it well in the liquor; leave the barrel open 
till it has done working, then clofe it well up, 
let it ftandi fix weeks, and bottle it. 
To make Orange-Wine a third way. 
TAKE fix gallons of water, and fifteen pounds 
of powder-fugar, the whites of fix eggs well beat, 
boil them all three quarters of an hour, and ikirrt 
it well j when it is cold for working, take fix 
fpoonfuls of good yeft, and fix ounces of the 
fyrup of lemons, mix them well, and add it to 
the liquor, with the juice and peel of fifteen 
oranges; let it work two days and one night, 
then turn it, and in three months bottle it. 
To make Smyrna Raisin-Wine. 
TO one hundred of raifins put twenty gal- 
lons of water, let it ftand fourteen days, then 
put it into your calk ; when it has been in fix 
months, add to it one gallon of French brandy, 
and when it is fine then bottle it. 
To make Elder Raisin-Wtine. 
TO every gallon of water put fix pounds of 
Malaga raifins Aired final), put them into a veT- 320 
THE EXPERIENCED 
fei, pour the water on them boiling hot, and let 
it hand nine days, ftirring it twice every day, get 
the eider-berries when full ripe, pick them off 
the ftalks, put them into an earthen-pot, and 
fet them in a moderate oven all night, then drain 
them through a coarfe cloth, and to every gal- 
lon of liquor add one quart of this juice, dir it 
well together, then toaft a dice of bread, and 
fpread three fpoonfuls of yeft on both Tides, and 
put it in your wine, and let it work a day or 
two, then tun it into your cafe, fill it up as it 
works over, when it has done working clofe it 
up, and let it Hand one year* 
Te make Rais in-Wine another way. 
BOIL ten gallons of fpring-water one hour, 
when it is milk-warm to every gallon add fix 
pounds- of Malaga raifins, clean picked and hsdf 
chopped, ftir it up together twice a day for nine 
or ten days, then run it through a hair-fieve, and 
fqueeze the raifins well with your hands, and 
put the liquor into your barrel, bung it clofe up, 
and let it ftand three months, and then bottle it« 
To make Ginger-Wine. 
TAKE four gallons of fpring-water and feven 
pounds of Lifbon wine, boil it a quarter of 
an hour, and keep feimming it well; when the 
liquor is cold fqueeze in the juice of two le- 
mons, then boil the peel with two ounces of 
ginger in three pints of water one hour; when it 
is cold put it ail together into a barrel r with ■ENGLISH HOUSEKEEPER. 
two fpoonfuls of yed, a quarter of an ounce of 
ifinglafs beat very thin, and two ounces of jar 
raid ns, then clofe it up, and let it hand feven 
.weeks, then bottle it; the bed leafon to make it 
is the fpring. 
To make Pearl Gooseberry-Wine. 
TAKE as many of the bed pearl goofeberries 
.when ripe as you pleafe, bruife them with a 
wooden pedle in a tub, and let them dand all 
night, then prefs and fqueeze them through a 
hair-fieve, let the liquor dand feven or eight, 
hours, then pour it clear from the Pediments; 
and to every three pints of liquor add a pound 
of double-refined fugar, and dir it about till it 
is melted, then put to it five pints of water, and 
two pounds more of fugar, then diflblve half 
an ounce of ifinglafs in part of the liquor that has 
been boiled, put all in your cafk, dop it well up 
for three months, then bottle it, and put in 
every bottle a lump of double-refined fugar.— 
This is excellent wine. 
yb make Gooseberry-Wine a fecond way. 
TO a gallon of water put three pounds of 
iump-fugar, boil it a quarter of an hour, and 
fcum it very well, then let it ftand till it is al- 
moft cold, and take four quarts of goofeberries 
when full ripe, bruife them in a marble-mor- 
tar, and put them in your veflel, then pour in 
she liquor, and let it ftand two days, and ftir it 
.every four hours ; deep half an ounce of ifmpjafs 322 
' THE EXPERIENCED 
in a pint of brandy two days, ftrain the wine 
through a flannel-bag into a calk, then beat the 
ifxnglafs in a marble-mortar with five whites of 
eggs, then whifk them together half an hour, 
and put it in the wine and beat them all together, 
clofe up your cafk and put clay over it, let it 
fiand fix months, then bottle it off for ufe, put 
in each bottle a lump of fugar and two railins 
of the fun ; this is a very rich wine, and when 
it has been kept in the bottles two or three years 
will drink like Champagne. 
To make Bj,a.ckberry-Wine, 
GATHER your berries when they are full 
ripe, take twelve quarts, and crufh them with 
your hand, boil fix gallons of water with twelve 
pounds of brown-fugar a quarter of an hour, 
fcum it well, then pour it on the blackberries, 
and let it (land all night, then ftrain it through 
a hair-fieve, put into your cafk fix pounds of 
Malaga raifins a little cut, then put the wine into 
the cafk with one ounce of ifinglafs, which mull 
be diffolved in a little cyder, ftir it all up toge- 
ther, clofe it up, and let it (land fix months, am} 
then bottle it. 
To make RASPBERRY-Wine. 
GATHER your rafpberries when full ripe 
and quite dry, crufh them directly and mix them 
with fugar, it will preferve the flavour, which 
they would lofe in two hours; to every quart of 
Tafperries put a pound of fine powder fugar, ENGLISH HOUSEKEEPER. 
323 
When you have got the quantity you intend to 
make, to every quart of rafpberries add two 
pounds more of fugar, and one gallon of cold 
water, ftir it well together, and let it ferment 
three days, ftirring it five or fix times a-day, 
then put it in your calk, and for every gallon 
put in two whole eggs, take care they are not 
broke in putting them in, clofe it well up, and 
let it hand three months, then bottle it, 
N. B. IF you gather the berries when the fun 
is hot upon them, and be quick in making your 
wine, it will keep the virtue in the rafpberries, 
and make the wine more pleafant. 
To make Red Curran-Wine, 
GATHER the currans when full ripe, ftrip 
them from the ftems, and fqueeze out the juice; 
to one gallon of the juice put two gallons of cold 
water and two fpoonfuls of yeft, and let it 
work two days, then ftrain it through a hair- 
fieve, at the fame time put one ounce of ifin- 
glafs to deep in cyder, and to every gallon of 
liquor add three pounds of loaf-fugar, ftir it well 
together, put it in a good calk : to every ten gal- 
lons of wine put two quarts of brandy, mix 
them all exceedingly well in your cafk, clofe it 
well up, let it ftand four months, then bottle it. 
To make Curran-Wine another *way. 
TAKE an equal quantity of red and white 
currans, bake them an hour in a moderate oven, 
then fqueeze them through a coarfe cloth, what 324 
water you intend to ufe have ready boiling* 
and to every gallon of water put in one quart of 
juice and three pounds of loaf-fugar, boil it a 
quarter of an hour, fcum it well, then put it 
in a tub, when cool toad a dice of bread and 
fpread on both Tides two fpoonfuls of yeft, and 
let it work three days, dir it three or four times 
a-day, then put it into a cade, and to every ten 
gallons of wine addaquart of French brandy, and 
the whites of ten eggs well beat, marke the cafk 
clofe up, and let it hand three months, then 
bottle it.—A7. B. This is a pale wine, but it is a 
very good one for keeping, and drinks pleafanL 
THE EXPERIENCED 
To make S * c 4 m o re-W in e . 
TAKE two gallons of the Tap and boil it half 
an hour, then add to it four pounds of fine pow% 
der-fugar, beat the whites of three eggs to a 
froth, and mix them with the liquor, but if i£ 
be too hot it will poach the eggs, fcum it very 
well, and beat it half an hour, then drain it 
through a hair-fieve, and let it hand till next 
day, then pour it clean from the fedirnents, put 
half a pint of good'yed to every twelve gallons, 
cover it clofe up with blankets till it is white 
over, then put it into the barrel, and leave the 
bung-hole open till it has done working, then 
clofe it well up, let it hand three months, then 
bottle it; the fifth part of the fugar mud be 
loaf, and if you like raifins, they are a great ad- 
dition to the wine. -N. B. You may makq 
birch-wine the fame wTay. ENGLISH HOUSEKEEPER. 
325 
To make Birch-Wine a fecond way, 
BOIL twenty gallons of birch-water half an 
hour, then put in thirty pounds of baftard fugar, 
boil your liquor and fugar three quarters of an 
hour, and keep fcumming it all the while, then 
put it into a tub, and let it hand till it is quite 
cold, add to it three pints of yeft, ftir it three 
or four times a-day for four or five days, then 
put it into a cafk, with two pounds of Malaga 
raifms, one pound of loaf-fugar, and half an 
ounce of ifinglafs, which mull be diffolved in 
part of the liquor; then put to it one gallon of 
new ale that is ready for tunning, work it very 
well in the cafk five or fix days, then clofc it up, 
let it ftand a year, and then bottle it off. 
To make Walnut-Wine* 
TO every gallon of water put two pounds of 
brown fugar and one pound of honey, boil them 
half an hour, and take off the fcum, put into 
the tub a handful of walnut-leaves to every gal- 
lon, and pour the liquor upon them ; let it fiand 
all night, then take out the leaves, and put in 
half a pint of yeft, and let it work fourteen 
days, beat it four or five times a-day, which 
will take off the fweetnefs, then flop up the 
cafk, and let it ftand fix months. t his is a 
good wine againft confumptions, or any inward 
complaints. 
To make Cowslip-Wine. 
TO two gallons of water add two pounds and 
a half of powder-fugar, boil it half an hour, 326 
THE EXPERIENCED 
and take off the fcum as it rifes, then pour it 
into a tub to cool, with the rinds of two lemons; 
when it is cold, add four quarts of cowflip-flow- 
ers to the liquor, with the juice of two lemons; 
let it Hand in the tub two days, ftirring it every 
two or three hours, and then put it in the bar- 
rel, and let it fland three wreeks or a month, 
then bottle it, and put a lump of fugar into 
every bottle.* N. B. It makes the beft and 
ftrongeft wine to have only the tops of the 
peeps. 
fecond way to make Cowslip-Wine. 
BOIL twelve gallons of water a quarter of an 
hour, then add two pounds and a half of loaf- 
fugar to every gallon of water, then boll it as 
long as the fcum rifes till it dears itfelf; when 
almoft cold, pour it into a tub, with one fpoon- 
ful of yeft, let it work one day, then put in 
thirty-two quarts of cowflip-flowers, and let it 
work two or three days, then put it all into a 
barrel, with the parings of twelve lemons, the 
fame of oranges ; make the juice of them into a 
thick fyrup, with two or three pounds of loaf- 
fugar; when the wine has done working, add 
the fyrup to it, then flop up your barrel very 
well, let it ftand two or three months, and then 
bottle it. 
To viake Elber-Flower Wine. 
TAKE the flowers of elder, and be careful 
that you do not let anyftalks in; to every quart of 
flowers put one gallon of water and three pounds 
of loaf-fugar, boil the water and fugar a quar- 
ter of an hour, then put it on the flowers, and ENGLISH HOUSEKEEPER. 
327 
let It work three days, then ftrain the wine thro’ 
a hair-fieve, and put it into a cafk; to every ten 
gallons of wine add one ounce of ifmglafs dif- 
folved in cyder, and fix whole eggs, clofe it up, 
let it ftand fix months, and then bottle it. 
To make Balm-Wine. 
TAKE nine gallons of water to forty pounds 
of fugar, boil it gently for two hours fcum it 
well, then put it into a tub to cool, then take 
two pounds and an half of the tops of balm, bruife 
it, and put it into a barrel with a little new 
yeft, and when the liquor is cold pour it on 
the balm, ftir it wrell together, and let it ftand 
twenty-four hours, and keep ftirring it often, 
then clofe it up, and let it ftand fix weeks, 
then rack it off, and put a lump of fugar into 
every bottle, cork it well, and it will be better 
the fecond year than the firft. N, B. Clary 
wine is made the fame way. 
To make Imperial Water. 
PUT two ounces of cream of tartar into a 
large jar, with the juice and peels of two lemons, 
pour on them feven quarts of boiling water; 
when it is cold, clear it through a gauze-fieve, 
fweeten it to your tafte, and bottle it.—lt will 
be fit to ufe the next day. 
To cure acid Raisin-Wine. 
THE following ingredients mull be propor- 
tioned to the degrees of acidity or fourneife; if 
but fmall, you muft ufe lefs, if a ftronger acid, 
a larger quantity ; it muft be proportioned to the 
quantity of wine, as well as the degree of acidity or fournefs; be fure that the cafk be near full 
before you apply the ingredients, which will 
have this good effed;, the acid part of the wine 
will rife to the top immediately, and iffue out 
at the bung-hole; but if the calk be not full, 
the part that fhould £y off will continue in the 
calk, and weaken the body of the wine ; but if 
your cafk be full, it will be ready to have a body 
laid on it in three or four days time.-—I fhall 
here proportion the ingredients for a pipe, fup- 
pofmg it to be quite acid, that is, juft recoverable. 
Take two gallons of fkimmed milk, and two 
ounces of ifmglafs, boil them a quarter of an 
hour, ftrain the liquor, and let it ftand until it is 
cold, then break it well with your whifk, add 
to it two pounds of alabafter, and three pounds 
of whiting, ftir them well up together, then put 
in one ounce of fait of tartar, mix by degrees a 
little of the wine with it, fo as to diffolve it to a 
thin- liquor, put thefe in your cafk, and' ftir it 
well with a paddle, and it will immediately dis- 
charge the acid part from it as before-mentioned; 
when it has done fermenting, bung it up for three 
days, then rack it off, and you will find part of 
its body gone off by the ftrong fermentation ; to 
remedy this, you mull lay a frefh body on, in 
proportion to the degree to which it hath been 
lowered by the above method, always having a 
fpecial care not to alter its flavour, and this mu ft 
be done with clarified fugar, for no fluid will 
agree with it but what will make it thinner, or 
confer its own tafte, therefore the following is 
the beft method for performing it: to lay a 
frefh body on wine, take three quarters of an hun- 
THE EXPERIENCED ENGLISH HOUSEKEEPER. 
dred of brown fugar, and put it into your cop- 
per, then put in a gallon of lime-water to keep 
it from burning, ftir it all the while till it boils, 
then mafh three eggs and Ihells all together, add 
them to the fugar, and keep it ftirring about, and 
as the fcum or filth arifes take it off very clean, 
then put it in your can, and let it ftand till it is 
cold before you ufe it, then break it with your 
wilk by degrees, with about ten gallons of the 
wine, and apply it to the pipe, work it with the 
paddle an hour, then put a quart of Hum-forcing 
to it, which will unite their bodies, and make it 
fine and bright. 
329 
To make Stum. 
TAKE a five gallon calk that has been well 
foaked in water, fet it to drain, then take a pound 
of roll brimftone and melt it in a ladle, put as 
many rags to it as will foak up the melted brim- 
ftone, burn all thofe rags in the cafk, cover the 
bung-hole, but let it have a little air, fo that it 
will keep burning ; when it is burned out, put to 
it three gallons of the ftrongeft cyder, and one 
ounce of common alum pounded, mix it with 
the cyder in the calk, and roll it about five or 
fix times a-day for ten days; then take out the 
bung, and hang the remainder of the rags on a 
wire in the calk, as near the cyder as polfible, and 
fet them on fire as before ; when it is burnt 
out, bung the calk clofe, and roll it well about 
three or four times a-day for two days, then let 
it ftand feven or eight days, and this liquor will 
be fo ftrong as to affed your eyes by looking at 
it. When you force a pipe of wine, take a quart 330 
THE EXPERIENCED 
of this liquor, beat half an ounce of ifinglafs, 
and pull it in fmall pieces, whifk it together, 
and it will diflblve in four or five hours, break 
the jelly with your whifk, add a pound of ala- 
bafter to it, and diflblve it in a little of the wine, 
then put it in the pipe and bung it clofe up, 
and in a day’s time it will be fine and bright. 
To refine Malt Liquor. 
TO cure a hoglhead of four ale :—Take two 
ounces of ifinglafs, diflblve it in two quarts of 
new ale, and fet it all night by the fire, then 
take two pounds of coarfe brown fugar, and boil 
it in a quart of new wort a quarter of an hour, 
then put it into a pail, with two gallons of new 
ale out of the kear, whilk the above ingredients 
very well for an hour or more, till it be all of a 
white froth, beat very fine one pound of plaifter 
of Paris, and put it into the calk, with the 
fermentation, and whilk it very well for half an 
hour in your calk with a ftrong wand, until you 
have brought all the filth and fediments from the 
bottom of your calk, and it will look white jif 
your calk be not full, fill it up with new ale, 
and the fermentation will have this good effect; 
the acid part of the ale will rife to the top im- 
mediately, and ilfue out at the bung-hole ; but 
if the calk be not full, the part that Ihould fly 
out will continue in, and weaken the body of the 
ale ; be fure you do not fail filling up your calk 
four or five times a-day until it has done work- 
ing, and all the fournefs or white muddy part is 
gone; and when it begins to look like new tun- ENGLISH HOUSEKEEPER. 
Ned ale, put in a large handful of fpent hops, 
clofe it up, and let it ftand fix weeks ; if it be 
not fine, and cream like bottled ale, let it ftand 
a month longer, and it will drink brilk like 
bottled ale ; this is an excellent method, and I 
have ufed it to ale that has been both white and 
four, and never found it to fail. If you have 
any malt that you fufpe£t is not good, fave out 
two gallons of wort, and a few hours before you 
want it, add to it half a pint of barm, and when 
you have tunned your drink into the barrel, and 
it hath quite done working, make the above fer- 
mentation, and when you have put it into the 
barrel whifk it very well for half an hour, and it 
will fet your ale on working afrelh, and when 
the two gallons are worked quite over, keep fill- 
ing up your barrel with it four or five times 
a-day, and let it work four or five days, when it 
has done working clofe it up : if the malt has 
got any bad finack or tafte, or be of a fluid na- 
ture, this will take it off. 
331 
To make Sack Mead. 
TO every gallon of water add four pounds of 
honey, boil it three quarters of an hour, and 
fcum it as before: to each gallon add half an 
ounce of hops, then boil it half an hour, and 
let it (Land till the next day, then put it in your 
calk, and to thirteen gallons of the above liquor 
add a quart of brandy or fack, let it be lightly 
clofed till the fermentation is quite done, then 
mahe it up very clofe ; if it be a large calk let it 
hand a year before vou bottle it. THE EXPERIENCED 
To make Cowslip Mead. 
TO fifteen gallons of water put thirty pounds 
of honey, boil it till one gallon is wafted, fcum 
it, then take it off the fire* have ready fixteen 
lemons cut in halves, take a gallon of the liquor, 
and put it to the lemons, put the reft of the 
liquor into a tub, with feven pecks of cowflips, 
and let them ftand all night, then put it in the 
liquor with the lemons, eight fpoonfuls of new 
yeft, and a handful of fweet-brier, ftir them all 
well together, and let it work three or four 
days, then ftrain it, and put it in your cafk, and 
in fix months time you may bottle it. 
To make Walnut Mead. 
TO every gallon of water put three pounds 
and a half of honey, boil them together three 
quarters of an hour; to every gallon of liquor 
put about two dozen of walnut-leaves, pour 
your liquor boiling hot upon them, let them 
•ftand all night, then take the leaves out and put 
in a fpoonful of yeft, and let it work two or 
three days, then make it up, let it ftand three 
months, and then bottle it. 
To make Ozyat. 
BLANCH a pound of fweet almonds, and 
the fame of bitter, beat them very fine, with fix 
fpoonfuls of orange-flower water, take three 
ounces of the four cold feeds, if you beat the 
almonds ; but if you do not beat them, you mull 
take fix ounces of the four cold feeds, then, with 
two quarts of fpring-water, rub your pounded ENGLISH HOUSEKEEPER. 
333 
feeds and almonds fix times through a napkin, 
then add four pounds of treble-refined fugar 
boil it to a thin fyrup, fkim it well, and when 
it is cold bottle it. 
■To make Ozyat a fecond way. 
BOIL two quarts of milk with a ftick of 
cinnamon in it, let it hand to be quite cold, 
then blanch two ounces of the belt fweet al- 
monds and about ten or twelve bitter almonds, 
pound them together in a marble-mortar with a 
little rofe-water, then mix them well with the 
milk, fweeten it to your tafte, and give it one 
boil, drain it through a very fine fieve till it is 
quite fmooth and free from almonds. Send it 
up in ozyat glades with handles, and quite cold; 
take great care you do not boil it too much, and 
that the almonds do not turn to oil. 
Lemonade for the fame ufe. 
TO one quart of boiled water add the juice 
of fix demons, rub the rinds of the lemons with 
loaf-fugar to your own tafte ; when the water is 
near cold mix the juice and fugar with it, then 
bottle it for ufe. 
To make Lemonade a fecond way. 
PARE fix or eight large lemons, put the 
peels into a pint of water, give them a boil, 
\vhen cold fqueeze your lemons into it, and put 
in one pound of fugar, then ftrain it through a 
lawn-fieve to as much water as will make it 334 
THE EXPERIENCED 
pleafant; juft before you fend it up put in a pint 
of white wine, and the juice of an orange if 
you like it. 
To make Lemonade a third way. 
TAKE the rinds of fix lemons pared very 
thin, and put them in a pan, with about twelve 
ounces of fugar, and a quart of pump-water 
made not too hot; let it ftand all night, then 
fqueeze the juice of your lemons into it, with 
one fpoonful of orange-flower water, and run it 
through a bag till it looks clear. 
To make a rich Acid fir Punch, 
TAKE red currans, and ftrain them as you 
do for jellies, take a gallon of the juice, put to 
it two quarts of new milk, crufh pearl goofe- 
berries when full ripe, and ftrain them through 
a coarfe cloth, add two quarts of the juice, and 
three pounds of double-refined fugar, three quarts 
of rum and two of brandy; one ounce of ifinglafs 
dilfolved in part of the liquor, mix it all up to- 
gether, and put it into a little calk; let it ftand 
fix weeks, and then bottle it for ufe. It will 
keep many years, and faye much fruit. 
To make Orange Juice to keep 
SQUEEZE your oranges into a pan, then 
ftrain them through a very coarfe fieve, after 
that through a very fine fieve; meaiure your 
juice, and to every pint put a pound of fine 
loaf-fugar, let it ftand together all night covered ENGLISH HOUSEKEEPER. 
335 
over, then take off the fcum, ftir it well in the 
pan, and put it in dry pint bottles; put in a 
fpoonful of brandy, after they are filled tie it 
over the cork with leather; if you do not choofe 
to put fpirits in, a little oil will do, to be taken 
off clean before you ufe it; keep it in a dry 
place, and it will be good for two years. The 
pulp that will be in your fine fieve will make 
marmalade. 
To make Shrub. 
TAKE a gallon of new milk, put to it two 
quarts of red wine, pare fix lemons and four 
Seville oranges very thin, put in the rinds, and 
the juice of twelve of each fort, two gallons of 
rum and one of brandy, let it ftand twenty-four 
hours, add to it two pounds of double-refined 
fugar, and ftir it well together, then put it in a 
jug, cover it clofe up, and let it ftand a fortnight, 
then run it through a jelly-bag, and bottle it for 
ufe. 
To make Sherbet. 
TAKE nine Seville oranges and three lemons, 
grate off the yellow rinds, and put the rafpings 
into a gallon of water, and three pounds of 
double refined fugar,andboil ittoa candy-height, 
then take it off the fire, asd put in the juice 
the pulp of the above, and keep ftirring it until 
it is almoft cold, then put it into a pot for ufe. 
To make fine Sherbet a fecond way. 
PARE four large lemons, and boil the peels 
in fix quarts of water and a little ginger cut fine, 
boil them a quarter of an hour, then add to it 336 
THE EXPERIENCED 
three pounds of fugar, and when it is cold put 
in the juice of the lemons and ftrain it, and it 
is fit for ufe. 
To make Sijerbet a third way. 
TAKE twelve quarts of water and fix pounds 
of Malaga raifins, flice fix lemons into it, with 
one pound of powder-fugar, put them all to- 
gether into an earthen pan, let it ftand three 
days, ftirring it three' times a-day, then take 
them out, and let them drain in a flannel bag, 
then bottle it; do not fill the bottles too full, 
left they burft. It will be fit to drink in about 
a fortnight. 
To 7fItf&>RASPBERRY-BRANDYr 
GATHER the rafpberries when the fun is 
hot upon them, and as foon as ever you have got 
them, to every five quarts of rafpberries put one 
quart of the beft brandy, boil a quart of water 
five minutes with a pound of double-refined fu- 
gar in it, and pour it boiling hot on the berries, 
let it ftand all night, then add nine quarts more 
brandy, ftir it about very well, put it in a ftone 
bottle, and let k ftand a month or fix weeks; 
when fine, bottle it. 
To make BlaCk Cherry-Brandy. 
TAKE out the ftones of eight pounds of black 
cherries, and put on them a gallon of the beft 
brandy, bruife the ftones in a mortar, then put 
shem in your brandy, cover them up clofe, and let them ftand a month or fix weeks, then pour 
it clear from the fediment, and bottle it. 
ENGLISH HOUSEKEEPER. 
To make Orange-Brandy. 
PARE eight oranges very thin, and fteep the 
peels in a quart of brandy forty-eight hours in 
a clofe pitcher, then take three pints of water 
and three quarters of a pound of loaf-fugar, boil 
it until it is reduced to half the quantity, then 
let it ftand till it is cold, then mix it with the 
brandy; let it ftand fourteen days, and then 
bottle it. 
To make Almond-Shrub. 
TAKE three gallons of rum or brandy* three 
quarts of orange-juice, the peels of three lemons, 
three pounds of loaf-fugar, then take four 
ounces of bitter almonds, blartch and beat them 
fine, mix them in a pint of milk, then mix 
them all well together, let it ftand an hour to 
curdle, run it through a flannel bag feveral times 
till it is clear, then bottle it for ufe. 
To make Curran-Shrub. 
PICK your currans clean from the ftalks 
when they are full ripe, and put twenty-four 
pounds into a pitcher, with two pounds of fingle- 
refmed fugar, clofe the jug well up, and put it 
into a pan of boiling water till they are foff, 
then ftrain them through a jelly-bag, and to 
every quart of juice put one quart of brandy, a 
pint of red wine, one quart of new milk, a 
pound 6f double-refined fugar, and the whites 
of two eggs well beat, mix them all together. and cover them clofe up two days, the rim it 
through a jelly-bag, and bottle it for ufe. 
THE EXPERIENCED 
To make Walnut-Catchup. 
TAKE green walnuts before the fhell is 
formed, and grind them in a crab-mill, or pound 
them in a marble-mortar, fqueeze out the juice 
through a coarfe cloth, put to every gallon of 
juice one pound of anchovies, one pound of bay- 
falt, four ounces of Jamaica pepper, two of 
long, and two of black pepper, of mace, cloves, 
and ginger, each one ounce, and a ftick of horfe- 
radilh; boil all together till reduced to half the 
quantity ; put it in a pot, and when cold bottle 
it; it will be ready in thr£e months. 
To make Walnut-Catchup another •way. 
PUT your walnuts in jars, cover them with, 
cold ftrong-ale alegar, tie them clofe for twelve 
months, then take the walnuts out from the 
alegar, and put to every gallon of the liquor 
two heads of garlic, half a pound of ancho- 
vies, one quart of red wine, one ounce of mace, 
one of cloves, one of long, one of black, and 
one of Jamaica pepper, with one of ginger, boil 
them all in the liquor till it is reduced to half 
the quantity, the next day bottle it for ufe; it 
is good in fifh-faiice, or hewed beef. In my 
opinion it is an excellent catchup, for the longer 
it is kept the better it is. I have kept it five 
years, and it was much better than when firft 
made.——N. B, You may find how to pickle the walnuts you have taken out, amongft the 
other pickles. 
ENGLISH HOUSEKEEPER. 
339 
To make Mum-Catchup. 
TO a quart of old mum put four ounces of 
anchovies, of mace and nutmegs diced one ounce, 
of doves and black pepper half an ounce, boil 
it till it is reduced one third; when cold bottle 
it for life. 
To make a Catchup to keep feven years. 
TAKE two quarts of the oldeft ftrong-beer 
you can get, put to it one quart of red wine, 
three quarters of a pound of anchovies, three 
ounces of dialots peeled ; half an ounce of mace, 
the fame of nutmegs ; a quarter of an ounce of 
cloves, three large races of ginger cut in dices, 
boil all together over a moderate fire till one 
third is wafted, the next day bottle it for ufe ; 
it will carry to the Eaft-Indies. 
To make Mushroom-Catchup* 
TAKE the full-grown daps of mufhrooms, 
crudi them with your hands, throw a handful of 
fait into every peck of mufhrooms, and let them 
ftand all night, then put them into ftewpans, 
and fet them in a quick oven for twelve hours* 
and drain them through a hair-fieve ; to every 
gallon of liquor put of cloves, Jamaica, black 
pepper, and ginger, one ounce of each, and half 
a pound of common fait, fet it on a dow fire and 
let it boil till half the liquor is wafted away; 
then put it in a clean pot, when cold bottle it 
for ufe. THE EXPERIENCED' 
To Mushroom-Powder. 
TAKE the thickeft large buttons you can get* 
peel them, cut ofi the rotten end, but do notwafh 
them, fpread them ipparately on pewter-difhesy 
and fet them in a flow oven to dry, let the liquor 
dry up into the mufhrooms; it makes the powder 
ftrongerV and let them continue in the oven till 
you find they will powder, then beat them in a 
marble-mortar, and fife them through a fine 
fieve, with a little Ghyan pepper and pounded 
mace ; bottle it, and keep it in a dry clofet. 
To mate Tarragon Vinegar. 
TAKE tarragon juft as it is going into bloom, 
ftrip off the leaves, and to every pound of leaves 
put a gallon of ftrong white-wine vinegar into a 
llone jug to ferment for a fortnight, then run it 
through a flannel bag; to every four gallons of 
vinegar put half an ounce of ifinglafs diffolved 
in cyder, mix it well with vinegar, then put it 
into large bottles, and let it ftand one month to 
fine, then rack it off, and put it into pint bottles 
for ufe. 
To tnake Elder-Flower Vinegar. 
TO every peck of the peeps of elder-flowers 
put two gallons of thong-ale alegar, and fet it 
in the fun in a flone jug for a fortnight, then 
filter it through a flannel bag ; when you bottle 
it, put it in fmall bottles, it keeps the flavour 
much better than large ones. Be careful you 
dk> not drop any (talks among the peeps. It ENGLISH HOUSEKEEPER. 
341 
makes a pretty mixture on a fide-table, with tar- 
ragon vinegar, lemon-pickle, &c. 
To make Gooseberry Vinegar. 
TAKE the ripeft goofeberries you can get, 
them with your hands in a tub, to every 
peck of goofeberries put two gallons of water, 
mix them well together, and let them work for 
three weeks, flir them up three or four times 
a-day, then ftrain the liquor through a hair-fi eve, 
and put to every gallon a pound of brown-fugar, 
a pound of treacle, a fpoonful of frefh barm, 
and let k work three or four days in the fame 
tub well walked, run it into iron-hooped barrels, 
and let it hand twelve months, then draw" it into 
bottles for ufe.—This far exceeds any white- 
wine vinegar. 
To make Sugar Vinegar. 
PUT nine pounds of brown fugar to every 
fix gallons of water, boil it for a quarter of an 
hour, then put it into a tub luke-warm, put to it 
a pint of new barm, let it work for four or five 
nays, ftir it up three or four times a-day, then 
tun it into a clean barrel iron-hooped, and fet it 
full in the fun ; if you make it in February it 
will be fit for ufe in Auguft ; you may ufe it 
for moft forts of pickles, except mufhrooms and 
walnuts. THE EXPERIENCED 
342 
CHAP. XVI. 
Ohfervations on Pickling. 
■pICKLING is a very ufeful thing in a fa- 
**■ mily, hut it is often ill managed, or at leaft 
made to pleafe the eye by pernicious things, 
which is the only thing that ought to be avoided, 
for nothing is more common than to green 
pickles in a brafs pan for the fake of having them 
a good green, when at the fame time they will 
green as well by heating the liquor, and keep- 
ing them in a proper heat upon the hearth, with- 
out the help of brafs, or verdigris of any kind, 
for it is poifon to a great degree, and nothing 
ought to be avoided more than ufmg brafs or 
copper that is not well tinned ; but the beft 
way, and the only caution I can give, is to be 
very particular in keeping the pickles from any 
thing of that kind, and follow ftri£Uy the direc- 
tion of your receipts, as you will find receipts 
for any kind of pickles, without being put in 
fait and water at all, and greened only by pour- 
ing your vinegar hot upon them, and it will 
keep them a long time. 
To pickle Cucumbers. 
TAKE the fmalleft cucumbers you can get, 
and as free from fpots as poffible, pugthem into 
a ftrong fait and water for nine or ten days, or 
till they are quite yellow, and ftir them twice 
a-day at leaft, or they will fcum over and grow 
(oft when they are thoroughly yellow, pour the ENGLISH HOUSEKEEPER. 
343 
water from them, and cover them with plenty 
of vine-leaves, fet your water over the fire, when 
it boils pour it upon them, and fet them on the 
hearth to keep warm ; when the water grows 
cool, make it boiling hot again, and pour it 
-upon them, keep doing fo till you fee they are 
a fine green, which will be in four or five times; 
be fure you keep them well covered with vine- 
leaves, a cloth and difh over the lop to keep in 
the fleam, it helps to green them fooner; when 
they are greened, put them into a hair-fieve to 
drain, then make a pickle for them ; to every 
two quarts of white-wine vinegar put half an 
ounce of mace, and ten or twelve cloves, one 
ounce of ginger cut in dices, the fame of black 
pepper, and a handful of fait, boil them all to- 
gether five minutes, then pour it hot upon your 
pickles, and tie them down with a bladder for 
ufe. N. B. You may pickle them with ale- 
alegar, or diflilled vinegar ; if you ufe vinegar, it 
mufl not be boiled ; you may add three or four 
cloves of garlic or fhalots, they are very good 
for keeping the pickle from caning. 
‘Topickle Cucumbers a fecond way. 
GATHER your cucumbers on a dry day, 
and put them into a narrow-topped pitcher, put 
to them a head of garlic, a few white muftard, 
feeds, and a few blades of mace, half an ounce 
of black pepper, the fame of long-pepper and 
ginger, and a good handful of ialt into your 
vinegar ; pour it upon your cucumbers boiling 
hot, fet them by the fire, and keep them warm 344 
THE EXPERIENCED 
for three days, and boil your alegar once every 
day; keep them dole covered till they are a 
good green, and then tie them down with a 
leather, and keep them for ufe. 
To pickle Cucumbers in Jlices. 
GET your cucumbers large, before the feeds 
are ripe, dice them a quarter of an inch thick, 
then lay them on a hair-fieve, and betwixt every 
lay put a fhalot or two, throw on a little fait, let 
them hand four or five hours to drain, then put 
them in a ftone-jar, take as much ftrong-ale 
alegar as will cover them, boil it five minutes, 
with a blade or two of mace, a few white pep- 
per-corns, a little ginger diced, and fome horfe- 
radifh fcraped, then pour it boiling hot upon 
your cucumbers, let them hand till they are 
cold, do fo for three times more ; let it grow 
cold betwixt every time, then tie them down 
with a bladder for ufe. 
To pickle Mangoes. 
TAKE the largeft cucumbers you can gef, 
. before they are too ripe, or yellow at the ends, 
then cut a piece out of the fide, and take out 
the feeds with an apple-fcraper, or a tea-fpoon, 
and put them into a very ftrong fait and water 
for eight or nine days, or till they are very yel- 
low, ftir them well two or three times each day, 
then put them into a brafs pan, with a large 
quantity of vine-leaves both under and over 
them, beat a little roach-alum very fine, anti ENGLISH HOUSEKEEPER. 
put it in the fait and water that they came out 
of, pour it upon your cucumbers, and fet it upon 
a very flow fire for four or five hours, till they 
are a pretty green, then take them out, and drain 
them on a hair-fieve; when they are cold, put 
to them a little horfe-radifli, then muftard-feed, 
two or three heads of garlic, a few pepper- 
corns, flice a few green cucumbers in fmall 
pieces, then horfe-radhh, and the fame as before- 
mentioned, till you have filled them, then take 
the piece you cut put, and lew it on with a large 
needle and thread, and do all the reft the fame 
way, have ready your pickle; to every gallon of 
alegar put one ounce of mace, the fame of 
cloves, two ounces of ginger fliced, the fame 
of long pepper, black pepper, Jamaica pepper, 
three ounces of muftard-feed tied tip in a bag, 
four ounces of garlic, and a ftick fof horfe- 
radilh cut in flices, boil them five minutes in 
the alegar, then pour it upon your pickles, tie 
them down, and keep them for ufe. 
70pickle Codlings. 
GET your codlings when they are the fize of 
a large French walnut, put a good deal of vine- 
leaves in the bottom of a brafs pan, then put in 
your codlings, cover them very well with vine- 
leaves, and fet them over a very flow fire till you 
can peel the fldns off, then take them carefully 
up in a hair-fieve, and peel them with a pen- 
knife, and put them into the fame pan again 
with the vine-leaves and water as before, cover 
them clofe, and fet them over a flow lire till they THE EXPERIENCED 
are a fine green, then drain them through a hair- 
fieve, and when they are cold cut them into 
diftilled vinegar, pour a little meat-oil on the 
top, and tie them down with a bladder. 
To pickle Kidney-Beans. 
GET your beans when they are young and 
fmall, then put them into a ftrong fait and water 
for three days, ftir them up two or three times 
each day, then put them into a brafs pan, wuth 
vine-leaves both under and over them, pour on 
the fame water as they came out of, cover them 
clofe, and fet them over a very flow fire till they 
are a fine green, then put them into a hair-fieve 
to drain, and make a pickle for them of white- 
wine vinegar, or fine ale alegar, boil it five 
or fix minutes, with a little mace, Jamaica pep- 
per, long pepper, and a race or two of ginger 
diced, then pour it hot upon the kidney-beans, 
and tie them down with a bladder. 
To pickle Samphire. 
WASH your, famphire very well in four fmall- 
beer, then put it into a large brafs pan, diffolve 
a little bay-falt, and twice the quantity of com- 
mon fait in four beer, then fill up your pan with 
it, cover it clofe, and fet it over a flow fire till 
it is a fine green, then drain it through a fieve, 
and put it into jars, boil as much fugar vinegar 
or white-wine vinegar, with a race or two of 
ginger, and a few pepper-corns, as will cover 
it; then pour it hot upon your famphire, and 
tie it -well down. ENGLISH HOUSEKEEPER. 
347 
To pickle Walnuts black, 
GATHER your walnuts when the fun is hot 
upon them, and before the fhell is hard, which 
you may know by running a pin into them, 
then put them in a ftrong fait and water for 
nine days, and ftir them twice a-day, and change 
the fait and water every three days, then put 
them in a hair-fieve, and let them hand in the 
air till they turn black ; then put them into 
ftrong ftone jars, and pour boiling alegar over 
them, cover them up, and let them ftand till 
they are cold, then boil the alegar three times 
more, and let it ftand till it is cold betwixt 
every time ; tie them down with paper and a 
bladder over them, and let them ftand two 
months, then take them out of the alegar, and 
make a pickle for them j to every two quarts of 
alegar put half an ounce of mace, the fame of 
cloves, one- ounce of black pepper, the fame of 
Jamaica pepper, ginger, and long pepper, and 
two ounces of common fait, boil it ten minutes, 
and pour it hot upon your walnuts, and tie them 
down with a bladder and paper over it. 
j}fecond way to pickle Walnuts black. 
WHEN you have got your walnuts as before, 
put them into a ftrong cold alegar, with a good 
deal of fait in it, let them hand three months, 
then pour off the alegar, and boil it with a little 
more fait in it, then pour it upon your wal- 
nuts, and let them hand till they are cold ; make 
it hot again and pour it upon your walnuts, and  THE EXPERIENCED 
do fo till they are black, then put them Into 3. 
hair-fieve, and make a pickle for them the fame 
way as above : keep them in ftrong ftone jars, 
and they will be fit for ufe in a month or fix 
weeks time. 
To pickle Walnuts an olive colour. 
GATHER your walnuts, and put them in $ 
ftrong-ale alegar, and tie them down with a 
bladder and a paper over it, to keep out the air, 
and let them ftand twelve months, then take 
them out of that alegar, and make a pickle for 
them of ftrong alegar, and to every quart put 
half an ounce of Jamaica pepper, the fame of 
long pepper, a quarter of an ounce of mace, the 
fame of cloves, one head of garlic, and a little 
'fait, boil them all together five or fix minutes, 
then pour it upon your walnuts: when it is cold 
heat it again three times, then tie them down 
with a bladder and paper over it; they will keep 
feveral years, without either turning colour qr 
growing foft, if your alegar be good.—-N.B. You 
may make exceeding good catchup of the ale- 
gar that comes from the walnuts by adding a 
pound of anchovies, one ounce of cloves, the 
fame of long and black pepper, one head of 
garlic, and half a pound of common fait tq 
every gallon of alegar, boil it till it is half re- 
duced away, and fcum it very well, then bottle 
it for ufe, and it will keep a long time. ENGLISH HOUSEKEEPER. 
To pickle Walnuts. 
TAKE the largeft French walnuts, pare 
them till you can fee the white appear, but take 
great care you do not cut it too deep, it will make 
them full of holes, put them into fait and water 
as you pare them, or they will turn black, when 
you have pared them all, have ready a faucepan 
well tinned, full of boiling water, with a little 
fait, then put in your walnuts, and let them 
boil five minutes very quick, then take them 
out, and fpread them betwixt two clean cloths, 
when theyafe cold, put them into wide-mouthed 
bottles, and fill them up with diftilled vinegar, 
and put a blade or two of mace, and a large tea- 
fpoonful of eating oil into every bottle; the 
next day cork them well, and keep them in a 
dry place. 
To pickle Walnuts green. 
TAKE the large double or French walnuts, 
before the fhells are hard, wrap them fingly in 
vine-leaves, put a few vine-leaves in the bottom 
of your jar, fill it near full with your walnuts, 
take care that they do not touch one another, put 
a good many leaves over them, then fill your jar 
with good alegar, cover them clofe, that the air 
cannot get in, let them Hand for three weeks, 
then pour the alegar from them, put frefh 
leaves in the bottom of another jar, take out 
your walnuts, and wrap them feparately in frefh 
leaves as quick as poffibly you can, put them 
into your jar with a good many leaves over them,  THE EXPERIENCED 
350 
then fill it with white-wine vinegar, let them 
ftand three weeks, pour off your vinegar, and 
wrap them as before with frefh leaves at the 
bottom and top of your jar, take frefh white- 
wine vinegar, put fait in it till it will bear an 
egg, add to it mace, cloves, nutmeg, and gar- 
lic if you choofe it, boil it about eight minutes, 
then pour it on your walnuts, tie them ciofe 
with paper and a bladder, and fet them by for 
ufe* Be fure to keep them always covered ; 
when you take any out for ufe, what is left mud 
not be put in again, but have ready a frefh jar, 
with boiled vinegar and fait, and put them in. 
To pickle Barberries* 
GET your barberries before they are too ripe, 
pick out the leaves and dead ftalks, then put 
them into jars, with a large quantity of ftrong 
fait and water, and tie them down with a blad- 
der. -N.B. When you fee your barberries 
fcum over, put them in frefh fait and water, 
they need no vinegar, their own fharpnefs is 
fufficient enough to keep them. 
To pickle Parsley green. 
TAKE a large quantity of curled parfley, 
make a ftrong fait and water to bear an egg, 
put in your parfley, let it (land a week, then 
take it out to drain, make a frefli fait and water 
as before, let it Hand another week, then drain 
it very well, put it in fpring water, and change 
it every day for three days, and fcald it in hard 
water till it becomes green, take it out, and drain 
it quite dry, boil a quart of diftilled vinegar a ENGLISH HOUSEKEEPER. 
few minutes, with two or three blades of mace, 
a nutmeg fliced, and a lhalot or two ; when it 
is quite cold pour it on your parfley, with two 
or three flices of horfe-radifh, and keep it for 
ufe. 
To pickle Nasturtium-Berries. 
G ATHER the naflurtium-berries foon after 
the bloflbms are gone off, put them in cold fait 
and water, change the water once a-day for three 
clays, make your pickle of white-wine vinegar, 
mace, nutmeg fliced, pepper-corns, fait, flialots, 
and horfe-radifh ; it requires to be made pretty 
ftrong, as your pickle is not to be boiled ; when 
you have drained them, put them into ajar, and 
pour the pickle over them. 
pickle Radish-Pods. 
GATHER your radifh-pods when they are 
quite young, and put them in fait and water all 
night, then boil the fait and water they were 
laid in, and pour it upon your pods, and cover 
your jars clofe to keep in the fleam; when it 
grows cold make it boiling hot, and pour it on 
again; keep doing fo till your pods are quite 
green, then put them on a fieve to drain, and 
make a pickle for them of white-wine vinegar, 
with a little mace, ginger, long pepper, and 
horfe-radifh, pour it boiling hot upon your pods, 
when it is almoft cold, make your vinegar twice 
hot as before, and pour it upon them, and tie 
them down with a bladder. fHE EXPERIENCED 
To pickle Elder-Shoots. 
GATHER your elder-fhoots when they are 
the thicknefs of a pipe-fliank, put them into' 
fait and water all night, then put them into 
ftqne jars in layers, and betwixt every layer 
ffrew a little muftard-feed and fcraped horfe- 
radiflh, a: few flbalots, a little white beet-root, 
and cauliflowers cut in fmall pieces, then pour 
boiling alegar upon it, and fcald it three times* 
and it will be like piccalillo, or Indian pickle $ 
tie a leather over it, and keep it in a dry place. 
To pickle Elbe r-Buds. 
GET your elder-buds when they are the fize 
of hop-buds, and put them into a ffrong fait 
and water for nine days, and ftir them two or 
three times a-day, then put them into a brafs 
pan, cover them with vine-leaves, and pour the 
water on them that they came out of, and fet 
them over a flow fire till they are quite green, 
then make a pickle for them of alegar, a little 
mace, a few fhalots, and fome ginger fliced, 
boil them two or three minutes, and pour it 
upon your buds; tie them down, and keep them 
in a dry place for ufe. 
To pickle Beet-Roots. 
TAKE red beet-roots and boil them till they 
are tender, then take the fkins off, and cut them 
in dices, and gimp them in the fhape of wheels, 
dowers, or what form you pleafe, and put them 
into ajar, then take as much vinegar as you ENGLISH HOUSEKEEPER. 
think will cover them, and boil it with a little 
mace, a race of ginger fliced, and a few dices 
of horfe-radifh, pour it hot upon your roots, 
and tie them down.; They are a very pretty 
garnifh for made diflies. 
353 
To pickle Cauliflowers. 
TAKE the clofeft and whiteft cauliflowers 
you can get, and pull them in bunches, and 
fpread them on an earthen-difh, and lay fait all 
over them, let them ftand for three days to 
bring out all the water, then put them in earthen- 
jars, and pour boiling fait and water upon them, 
and let them ftand all night, then drain them 
on a hair-fieve, and put them into glafs jars, 
and fill up your jars with diftilled vinegar, and 
tie them clofe down with leather. 
A ftcond way to pickle Cauliflowers. 
PULL your cauliflowers in bunches as be- 
fore, and give them juft a fcald in fait and 
water, fpread them on a cloth, and fprinkle a 
little fait over them, and throw another cloth 
upon them till they are drained, then lay them 
on fieves, and dry them in the fun till they are 
quite dry like fcraps of leather, put them into 
jars about half full, and pour hot vinegar (with 
fpice boiled in it to your tafte) upon them ; tie 
them down with a bladder and a leather quite 
clofe.-—Ar. B. White cabbage is done the fame 
way. 354 
THE EXPERIENCED 
To pickle Red Cabbage. 
GET the fin eft and clofeft red cabbage you 
can, and cut it as thin as poflible, then take 
fome cold ale alegar, and put to it two or three 
blades of mace, a few white pepper-corns, and 
make it pretty thick with fait, put your cabbage 
into the alegar as you cut it; tie it clofe down 
with a bladder, and a paper over it, and it will 
be fit for ufe in a day or two. 
To pickle Red Cabbage a fecond way. 
CUT the cabbage as before, and throw fome 
fait upon it, and let it lie two or three days, till 
it grows a fine purple then drain it from the 
fait, and put it into a pan with beer alegar, and 
fpice to your liking, and give it a feald; when 
it is cold, put it into your jars, and tie it dole up. 
To pickle Grapes. 
GET your grapes when they are pretty large* 
but not too ripe, then put a layer into a ftone- 
jar, then a layer of vine-leaves, then grapes and 
vine-leaves as before, till your jar is full; then 
take two quarts of water, half a pound of bay 
fait, the fame of common fait, boil it half an 
hour, {kirn it . well, and take it off to fettle, 
when it is milk-warm pour the clean liquor 
upon the grapes, and lay a good deal of vine- 
leaves upon the top, and cover it clofe up with 
a cloth, and fet it upon the hearth for two days, 
then take your grapes out of the jar, and lay 
them upon a cloth to drain, and cover them 
with a flannel till they are quite dry: then lay ENGLISH HOUSEKEEPER. 
355 
them in flat-bottomed ftone-jars, in layers, and 
put frefli vine-leaves betwixt every layer, and a 
large handful on the top of the grapes, then boil 
a quart of hard water and one pound of loaf- 
fugar a quarter of an hour, fkim it well, and 
put to it three blades of mace, a large nutmeg 
fliced, and two quarts of white-wine vinegar, 
give them all a boil together, then take it off, 
and when it is quite cold pour it upon your 
grapes, and cover them very well with it; put 
a bladder upon the top, and tie a leather over it, 
and keep them in a dry place for ufe.—Nß. You 
may pickle them in cold diftilled vinegar. 
To pickle young Artichokes. 
GET your artichokes as foon as they are 
formed, and boil them in a flirong fait and wa- 
ter for two or three minutes, and lay them upon 
a hair-fieve to draifn, when they are cold put 
them into narrow-topped jars, then take as much 
white-wine vinegar as will cover your artichokes, 
boil with it a blade or two of mace, a few flices 
of ginger, and a nutmeg cut thin, pour it on hot, 
and tie them down. 
"Topickle Mushrooms. 
GATHER the fmalleft mufhrooms you can 
get, and put them into fpring-water, then rub 
them with apiece of new flannel dipped in fait, 
and throw them into cold fpring-water as you 
do them to keep their colour, then put them 
into a well-tinned faucepan, and throw a hand- 
ful of fait over them, cover them dole, and fet them over the fire four or five minutes, or till 
you fee they are thoroughly hot, and the liquor 
is drawn out of them, then lay them between 
two clean cloths till they are cold, then put 
them into glafs bottles, and fill them up with 
diftilled vinegar, and put a blade or two of mace 
and a tea-fpoonful of eating oil in every bot- 
tle, cork them clofe up, and fet them in a cool 
place.---■--iV. B. If you have not any diftilled 
vinegar, yoii may life white-wine vinegar, or 
ale alegar will do, but it muft be boiled with a 
little mace, fait, and a few flices of ginger, it 
muft be cold before you pOUr it on your mufh- 
rooms; if your vinegar or alegar be too fharp, 
it will foften your mufhrooms, neither will they 
keep fo long, nor be fo white. 
fHE EXPERIENCED 
To pickle Mushrooms brown. 
TAKE a quart of large mufhroom-buttons, 
wafh them in alegar with a flannel, take three 
anchovies and chop them fmall, a few blades of 
mace, a little pepper and ginger, a fpoonful of 
Sfalt, and three cloves of fhalots, put them into 
a faucepan, with as much alegar as will half co- 
ver them, fet them on the fire, and let them flew 
till they fhrink pretty much ; when cold put 
them in fmall bottles, with the alegar poured 
upon them, cork and tie them up clofe. 
N. B. This pickle will make a great addition 
in brown fauce. 
To pickle Onions. 
PEEL the fmalleft onions you can get, and 
put them into fait and water for nine days, and ENGLISH HOUSEKEEPER. 
change the water every day, then put them into 
jars, and pour frelh boiling fait and water over 
them, let them Hand clofe covered until they 
are cold; then make fome more fait and water, 
and pour it boiling hot upon them, and when 
it is cold put your onions into a hair-fieve to 
drain, then put them into wide-mouthed bottles, 
and fill them up with diftilled vinegar, and put 
into every bottle a dice or two of ginger, one 
blade of mace, and a large tea-fpoonful of eating 
oil; it will keep the onions white; then cork 
them well up.—N. B. If you like the tafte of a 
bay-leaf, put one or two into every bottle, and 
as much bay-falt as will lie on a fixpence. 
To make Indian-Pickle, or Picgalillo. 
GET a white cabbage, one cauliflower, a 
few fmall cucumbers, radifh-pots, kidney-beans, 
and a little beat-root, or any other thing you 
commonly pickle; then put them on a hair- 
fieve, and throw a large handful of fait over 
them, and fet them in the fun-fhine, or before 
the fire, for three days to dry; when all the water 
is run out.of them, put them into a large 
earthen-pot in layers, and betwixt every layer 
put a handful of brown muftard-feed, then take 
as much ale alegar as you think will cover it, 
and to every four quarts of alegar put an ounce 
of turmeric, boil them together, and pour it 
hot upon your pickle, and let it ftand twelve 
days upon the hearth, or till the pickles are all 
pf a bright yellow colour, and moft of the ale- 
ear fucked up : then take two quarts of ftrone- 358 
THE EXPERIENCED 
ale alegar, one ounce of mace, tlie fame of 
white pepper, a quarter of an ounce of cloves, 
the fame of long pepper and nutmeg ; beat 
them all together, and boil them ten minutes in 
your alegar, then pour it upon your pickles with 
four ounces of garlic peeled; tie it dole down, 
and keep it for ufe. B. You may put in 
frdh pickles, as the thing comes in feafon, and 
keep them covered with vinegar. 
A pickle in imitation of Indian Bamboe. 
TAKE the young fhoots of elder, about the 
beginning or middle of May, take the middle 
of the flalk, the top is not worth doing, peel 
off the out-rind, and lay them in a flrong brine 
of fait and beer one night, dry them in a cloth 
fingle, in the mean-time make a pickle of half 
goofeberry vinegar and half ale alegar; to every 
quart of pickle put one ounce of long pepper, 
one ounce of lliced ginger, a few corns of Ja- 
maica pepper, a little mace, boll it, and pour it 
upon the fhoots, and flop the jar clofe up, and 
fet it by the fire twenty-four hours, ftirring it 
very often. 
CHAP. XVII. 
Obfervatiom on keeping Garden-Stuff and 
Fruit. 
HP H E art of keeping garden-fluff is to 
keep it in dry places, for damp will not 
only make them mould, and give again, but take off the flavour, fo it will likewife fpoil any 
kind of bottled fruit, and fet them on working; 
the heft caution I can give, is to keep them as 
dry as poflible, but not warm, and when you 
boil any dried fluff have plenty of water, and 
follow ftridly the directions of your receipts. 
ENGLISH HOUSEKEEPER. 
To keep Green Peas. 
SHELL any quantity of green peas, and 
juft give them a boil in as much fpring-water 
as will cover them, then put them in a lieve to 
drain ; pound the pods with a little of the Water 
that the peas were boiled in, and ftrain what 
juice you can from them, and boil it a quarter 
of an hour with a little fait, and as much of the 
water as you think will cover the peas, and pour 
in your water, when cold put rendered fuet over, 
and tie them down dofe with a bladder and lea- 
ther over it, and keep your bottle in a dry place. 
To keep Green Peas another way. 
GATHER your peas in the afternoon, on a 
dry day; fliell them, and put them into dry 
clean bottles, cork them dole, and tie them over 
with a bladder ; keep them in a cool dry place 
as before. 
To keep French Beans. 
LET your beans be gathered quite dry, and 
not too old, lay a layer of fait in the bottom of 
an earthen jar, then a layer of beans, then fair.  THE EXPERIENCED 
then beans, till you have filled your jar ; let the 
fait be at the top, tie a piece of leather over 
them, and lay a flag on the top, and fet them in 
a dry cellar for ufe. 
To keep French Beans another way. 
MAKE a ftrongfalt and water that will bear 
an egg, and when it boils put in your French 
beans for five or fix minutes, then lay them on 
a fieve, and put to your fait and water a little 
bay-falt, and boil it ten minutes, fkim it well* 
and pour it into an earthen-jar to cool and fettle, 
put your French beans into narrow-topped jars, 
and pour your clean liquor upon them; tie them 
clofe down that no air can get in, and keep them 
in a dry place.—N. B. Steep them in plenty of 
fpring-water the night before you ule them, and 
boil them in hard water. 
To keep Mushrooms to eat like frejh ones, 
WASH large buttons as you would for dew- 
ing, lay them on fieves, with the ftalk up- 
wards, throw over them fome fait to fetch out 
the water; when they are drained put them in 
a pot, and fet them in a cool oven for an hour, 
then take them carefully out, and lay them to 
cool and drain ; boil the liquor that comes out 
of them with a blade or two of mace, and boil 
it half away; put your mulhrooms into a clean 
jar well dried, and when the liquor is cold 
cover your mulhrooms in the jar with it, and 
pour over it rendered fuet, tie a bladder over it, 
let them in a dry clofet, and they will keep very well moft of the winter.—When you ufe them, 
take them out of the liquor, pour over them 
boiling milk, and let them ftand an hour, then 
ftewT them in the milk a quarter of an hour, 
thicken them with flour and a large quantity of 
butter, and be careful you do not oil it; then 
beat the yolks of two eggs with a little cream, 
and put it in, but do not let it boil after the eggs 
are in ; lay untoafted Tippets round the infide of 
the difti, and ferve them up ; they will eat near 
as good as frelh-gathered mulhrooms; if they 
do not tafte ftrong enough, put in a little of the 
liquor j this is a valuable liquor, and it will give 
all made-difbes a flavour like frefti mulhrooms. 
ENGLISH HOUSEKEEPER. 
To keep Mushrooms another way. 
SCRAPE large flaps, peel them, take out the 
infide, and boil them in their own liquor and a 
little fait, then lay them in tins, and fet them in 
a cool oven, and repeat it till they are dry; put 
them in clean jars, tie them clofe down, and 
they will eat very good. 
To dry Artichoke-Bottoms, 
PLUCK the artichokes from the ftalks juft 
before they come to their full growth, (it will 
draw out all the ftrings from the bottoms, and 
boil them fo that you can juft pull off the leaves, 
lay them on tins, and fet them in a cool oven, 
and repeat it till they are dry, which you may 
know by holding them up againft the light, and 
if you can fee through them they are dry 362 
THE EXPERIENCED 
enough ; put them in paper bags, and hang them 
in a dry place. 
To bottle Damsons to eat as good as frejh ones. 
GET your damfons carefully when they are 
juft turned colour, and put them into wide- 
mouthed bottles, cork them up loofely, and let 
them hand a fortnight, then look them over, 
and if you fee any of them mould or fpot, take 
them out, and cork the reft clofe down ; fet the 
bottles in fand, and they will keep till fpring, 
and be as good as frefh ones. 
Afecond way to bottle Damsons. 
TAKE your damfons before they are full ripe, 
and gather them when the dew is off, pick off 
the ftalks, and put them into dry bottles; do: 
not fill your bottles over full, and cork them as 
clofe as you would do ale, keep them in a cellar, 
and cover them over with fand. 
To preferve Damsons whole. 
YOU mu(l take fome damfons and cut them 
in pieces, put them in a fkellet over the fire, 
with as much water as will cover them ; when 
they are boiled, and the liquor pretty ftrong, 
drain it out: add for every pound of damfons, 
wiped clean, a pound of fmgle-refined fugar, put 
the third part of your fugar into the liquor, fet 
it over the fire, and when it fimmers put in the ENGLISH HOUSEKEEPER. 
damfons ; let them have one good boil, and take 
them off for half an hour, covered up clofe : then 
fet them on again, and let them fimmer over 
the fire after turning them ; then take them out, 
and put them in a bafon, ftrew all the fugar 
that was left on them, and pour the hot liquor 
over them ; cover them up, and let them ftand 
till next day, then boil them up again till they 
are enough ; take them up, and put them into 
pots ; boil the liquor till it jellies, pour it on 
them when it is almoft cold, and paper them 
up. 
To hotth Gooseberries. 
PICK green walnut-goofeberries, bottle them 
and fill the bottles with fpring water up to the 
neck, cork them loofely, and fet them in a cop- 
per of hot water till they are hot quite through, 
then take them out, and when they are cold, 
cork them clofe, and tie a bladder over, and 
fet them in a dry cool place. 
To bottle Gooseberries a fecond way. 
PUT one ounce of roch alum, beat fine, into 
a large pan of boiling hard water, pick your 
goofeberries, and put a few in the bottom of a 
hair-fieve, and hold them in the boiling water 
till they turn white ; then take out the fievc, 
and fpread the goofeberries betwixt two clean 
cloths, put more goofeberries in your fieve, 
and repeat it till you have done all your berries. 364 
THE EXPERIENCED 
put the water into a glazed pot till the next day, 
then put your goofeberries into wide-mouthed 
bottles and pick out all the cracked and broken 
ones, pour your water clean out of the pot, and 
fill up your bottles with it; then put in the 
corks loolely, and let them (land for a fortnight, 
and if they rife to the corks, draw them out, 
and let them hand for two or three days un- 
corked, then cork them clofe, and they will 
keep two years. 
To bottle Cranberries. 
GET your cranberries when they are quite 
dry, put them into dry clean bottles, cork therp 
up clofe, and put them in a dry cool place. 
To bottle Green-Currans. 
GATHER your currans when the fun is hot 
upon them, ftrip them from the ftalks, and put 
them into glafs bottles, and cork them clofe, fet 
them over head in dry fand, and they will keep 
till fpring. 
To keep Grapes. 
CUT your bunches of grapes with a joint 
of the vine to them, hang them up in a dry 
room, that the bunches do not touch one ano- 
ther, and the air pafs freely betwixt them, or ENGLISH HOUSEKEEPER, 
365 
they will grow mouldy and rot; they will keep 
till the latter end of January, or longer. 
N. B. The frontiniac grape is the heft. 
CHAP. XVIII. 
Ob/ervations on Distilling. 
IF your ftill be limbec, when you fet it oft 
fill the top with cold water, and make a little 
pafte of flour and water, and dole the bot- 
tom of your Hill well with it, and take great 
care that your fire is not too hot to make it boil 
over, for that will weaken the ftrength of your 
water; you muft change the water on the top of 
your ftill often, and never let it be fcalding hot, 
and your ftill will drop gradually off; if you 
ufe a hot ftill, when you put on the top, dip a 
cloth in white lead and oil, and lay it well over 
the edges of your ftill, and a coarfe wet cloth 
over the top : it requires a little fire under it, 
but you muft take care that you keep it very 
clear; when your cloth is dry, dip it in cold 
water and lay it on again, and if your ftill be 
hot, wet another cloth, and lay it round 
the top, and keep it of a moderate heat, 
fo that your water is cold when it comes oft' the 366 
THE EXPERIENCED 
ftilL—lf you ufe a worm-ftill, keep your water 
in the tub full to the top, and change the water 
often, to prevent it from growing hot; obferve 
to let all llmple waters hand two or three days 
before you work it, to take off the fiery tafte of 
the ftiil. 
To dijlil Caudle-Water. 
* TAKE wormwood, hoarhound, featherfew? 
and lavender-cotton, of each three handfuls, 
rue, peppermint, and Seville orange-peel, of 
each a handful, fteep them in red-wine, or the 
bottoms of ftrong-beer all night, then diftil 
them in a hot ftiil pretty quick, and it will be 
fine caudle to take as bitters. 
To dijlil Mi L K-W AT E R 
TAKE two handfuls of fpear or pepper- 
mint, the fame of balm, one handful of carduus, 
the fame of wormwood, and one of angelica, cut 
them into lengths a quarter long, and fteep them 
in three quarts of {kimmed milk twelve hours, 
then diftil it in a cold ftiil, with a flow fire 
under it, keep a cloth always wet over the top 
of your ftiil, to keep the liquor from boiling 
over, the next day bottle it, cork it well, and 
keep it for ufe. 
To make Hephnatic-Water for the gravel. 
GATHER your thorn-flowers in May,when 
they are in full bloom, and pick them from the 
ftems and leaves, and to every half-peck of ENGLISH HOUSEKEEPER. 
367 
flowers take three quarts of Lifbon wine, and 
put into it a quarter of a pound of nutmegs 
fliced, and let them fteep in it all night, then 
put it into your flill with the peeps, and keep 
a moderate even fire under it : for if you let it 
/ . ,V *■ 
boil over it will lofe its ftrengtfi. 
To dijill Peppermint-Water. 
GET your peppermint when it is full grown, 
and before it feeds, cut it in fhort lengths, fill 
your ftill with it, and put it half-full of water, 
then make a good fire under it, and when it is 
nigh boiling, and the ftill begins to drop, if 
your fire be too hot, draw a little out from 
under it, as you fee it requires, to keep it from 
boiling over, or your water will be muddy ; the 
flower your ftill drops, the water will be the 
clearer and ftronger, but do not fpend it too 
far; the next day bottle it, and let it ftand three 
or four days, to take off the fire of the ftill, then 
cork it well, and it will keep a long time. 
To diflil Elder-Flowers. 
GET your elder-flowers when they are in 
full bloom, ihake the bloffoms off, and to every 
peck of flowers put one quart of water, and 
let them fteep in it all night; then put them in 
a cold ftill, and take care that your water comes 
cold off the ftill, and it will be very clear, and 
draw it no longer than your liquor is good, then 
put it into bottles, and cork it in two or three 
days, and it will keep a year. L THE EXPERIENCED 
To dijlil Rose-Water. 
GATHER your red rofes when they are 
dry and full blown, pick off the leaves, and to 
every peck put one quart of water, then put 
them into a cold ftill, and make a flow fire un- 
der it; the flower you diftil it the better it is; 
then bottle it, and cork it in two or three days 
time, and keep it for ufe., N, B. You may 
diftil bean flowers the fame way* 
To dijlil PeNny-Royal Water. 
GET your penny-royal when it is full grown, 
and before it is in bloflbm, then fill your cold 
ftill with it, and put it half full of water, make 
a moderate fire under it, and diftil it off cold, 
then put it into bottles, and cork it in two or 
three days time, and keep it for ufe. 
To dijlil Lavender-Water* 
TO every twelve pounds of lavender-neps 
put one quart of water, put them into a cold 
ftill, and make a flow fire under it, and diftil it 
off very flow, and put it into a pot till you have 
diftilled it off as flow as before, then put it into 
bottles, and cork it well. 
To dijlil Spirits of Wine. 
TAKE the bottoms of ftrong-beer, and any 
kind ot wines, put them into a not ftill about 
three parts full, then make a very flow fire un- ENGLISH HOUSEKEEPER. 
369 
der, and if you do not take great care to keep 
it moderate, it will boil over, for the body is fo 
ftrong that it will rife to the top of the ftill; the 
flower you diftil it the ftronger your fpirit will 
be ; put it into an earthen-pot till you have done 
diftilling, then clean your ftill well out, and put 
the fpirit into it, and diftil it flow as before, and 
make it as ftrong as to burn in your lamp, then 
bottle it, and cork it well, and keep it for life. THE EXPERIENCED 
A correal LIST of every Thing in Seafon in 
every Month of the TEAR.. 
JANUARY 
Soles Smelts 
Tench Flounders Whitings 
Perch Plaice Lobfters 
Lampreys Turbot Crabs 
Eels Thornback Prawns 
Craw-fifli Skate Oyfters 
Cod Sturgeon 
MEAT. 
Beef Veal Pork 
Mutton Houfe-Lamb 
POULTRY, &c. 
Pheafant 7 o Woodcocks Pullets 
Partridge j p Snipes Fowls 
Hares Turkeys Chickens 
Rabbits Capons Tame Pigeons 
ROOTS, &c. 
Cabbage Cardoons Lettuces 
Savoys Beets Crefles 
Coleworts Parfley Muftard 
Sprouts Sorrel Rape 
Brocoli, purple Chervil Radifh 
and white Celery Turnips 
Spinage Endive Tarragon 
FISH. ENGLISH HOUSEKEEPER. 
371 
Mint . Sage Salfifie 
Cucumbers in Parfnips To be had though 
hot-houfes Carrots not in feafon. 
Thyme Turnips Jerufalem Arti- 
Savoury Potatoes chokes 
Pot-Marjoram Scorzonera Afparagus 
HyfTop Skirrets Mufhrooms 
FRUIT. 
Apples Almonds Medlars 
Pears Services Grapes 
Nuts 
FEBRUARY. 
Cod Skate Tench 
Soles Whitings Perch 
Sturgeon Smelts Carp 
Plaice Lobfters Eels 
Flounders Crabs Lampreys 
Turbot Oyhers Craw-filh 
Thornback Prawns 
FI S H, 
MEAT. 
Beef Veal Pork 
Mutton Houfe-Lamb 
POULTRY, Sec, 
Turkeys Chickens Woodcocks 
Capons Pigeons Snipes 
Pullets Pheafants Hares 
Fowls Partridges Tame Rabbits THE EXPERIENCED 
ROOTS, &c 
Cabbages Muftard Afparagus 
Savoys Rape Kidney-Beans 
Coleworts Radifhes Carrots 
Sprouts Turnips Parfnips 
Brocoli, purple Tarragon Potatoes 
and white Mint Onions 
Cardoons Burnet Leeks 
Beets Tanfey Shalots 
Parfley Thyme Garlic 
Chervil Savoury Rocombolc 
Endive Marjoram Salfifie 
Sorrel Skirrets 
Celery J(lfo may be had^Scorzonera 
Chardbeets Jerufalem Arti« 
Lettuces Forced Radifhes chokes 
Crefles Cucumbers 
FRUIT. 
Pears Apples Grapes 
MARCH. 
MEAT. 
Beef Veal Pork 
Mutton Houfe-Lamb 
POULTRY, Sec. 
Turkeys Fowls Pigeons 
Pullets Chickens Tame Rabbits 
Capons Ducklings 
FISH. 
Carp Eels Soles 
Tench Mullets Whitings 
T urbot ENGLISH HOUSEKEEPER. 
373 
Turbot Plaice Crabs 
Thornback Flounders Craw-filh 
Skate Lobfters Prawns 
ROOTS, &c. 
Carrots Brocoli Muftard 
Turnips Cardoons Rape 
Parfnips Beets Radilhes 
Jerulalem Arti- Parfley Tragopogon 
chokes Fennel Mint 
Onions Celery Burnet 
Garlic Endive Thyme 
Shalots Tanfey Winter Savoury 
Cole worts Muflirooms Pot-Marjoram 
Borecole Lettuces Hyffop 
Cabbages Chives Cucumbers 
Savoys Crefles Kidney-Beans 
Spinage 
FRUIT. 
Pears Apples Forced-Strawberries 
APRIL. 
Beef Mutton Veal Lamb 
MEAT. 
FISH. 
Carp Salmon Smelts 
Chub Turbot Herrings 
Tench, Soles Crabs 
Trout Skate Lobfters 
Craw-FHh Mullets Prawns THE EXPERIENCED 
374 
POULTRY, &c. 
Pullets Ducklings Rabbits 
Fowls Pigeons Leverets 
Chickens 
Cole worts Young Onions Lettuces 
1 O 
Sprouts Celery All forts ol 
Brocoli Endive fmall Salad 
Spinage Sorrel Thyme 
Fennel Burnet All forts of Pot- 
Parfley Tarragon Herbs 
Chervil Radifhes 
ROOTS, he. 
FRUIT. 
Apples Forced Cher- Apricots for 
Pears ries and Tarts 
MAY. 
FISH. 
Carp Salmon Lobflers 
Tench Soles Craw-Filh 
Eels T urbot Crabs 
Trout Herrings Prawns 
Chub Smelts 
MEAT. 
Beef Mutton Veal Lamb 
POULTRY, &c. 
Pullets Green Geefe Rabbits 
Fowls Ducklings Leverets 
Chickens Turkey Poults ENGLISH HOUSEKEEPER. 
ROOTS, &c. 
375 
Early Potatoes Balm Savoury 
Carrots Mint All other fweet 
Turnips Purflane Herbs 
Radifhes Fennel Peas 
Early Cabbages Lettuces Beans 
Cauliflowers Crefies Kidney-Beans 
Artichokes Muftard Afparagus 
Spinage All forts of fmallTragopogon 
Parfley Salad Herbs Cucumbers, &c. 
Sorrel Thyme 
Pears And Melons Goofeberries 
Apples With Green And Currans 
Strawberries Apricots for Tarts 
Cherries 
FRUIT. 
JUNE 
Beef Veal Buck Venifon 
Mutton Lamb 
POULTRY, &c. 
Fowls Ducklings Wheat-Ears 
Pullets Turkey Poults Leverets 
Chickens Plovers Rabbits 
Green Geefe 
MEAT. 
FISH. 
Trout Salmon Herrings 
Carp Soles Smelts 
Tench Turbot Lobfters 
Pike Mullets Craw-fifh 
Eels Mackarel Prawns 376 
THE EXPERIENCED 
ROOTS, &c. 
Carrots Afparagus Rape 
Turnips Kidney-Beans Grefles 
Potatoes Artichokes All other fmall 
Parfhips Cucumbers Salading 
Radifhes Lettuces Thyme 
Onions Spinage All forts of Pot- 
Beans Parfley Herbs 
Peas Purflane 
FRUIT. 
Cherries Apricots Nedarines 
Strawberries Apples Grapes 
Goofeberries Pears Melons 
Currans Some Peaches Pine-Apples 
Mafculine 
JULY, 
MEAT. 
Beef Veal Buck Venifon 
Muttorr Lamb 
Pullets Ducklings Pheafants 
Fowls Turkey Poults Wheat-Ears’ 
Chickens Ducks Plovers 
Pigeons Young Par- Leverets 
Green Geefe tridges Rabbits 
POULTRY, &c. 
FISH. 
Cod Herrings Skate 
Haddocks Soles Thornback 
Mullets Plaice Salmon 
Mackarel Flounders Carp Tench Eels Prawns 
Pike Lobfters Craw-fifh 
ENGLISH HOUSEKEEPER, 
ROOTS, &c. 
Carrots Cabbages All forts of fmall 
Turnips Sprouts Salad Herbs 
Potatoes Artichokes Mint 
Radifbes Celery Balm 
Onions Endive Thyme 
Garlic Einocha’ All other Pot- 
Rocombole Chervil Herbs 
Scorzonera Sorrel Peas 
Salfifie Purflane Beans 
Mufhrooms Lettuces Kidney-Beans 
Cauliflowers Creffes 
FRUIT. 
Pears Nedarines Strawberries 
Apples Plums Rafpberries 
Cherries Apricots Melons 
Peaches Goofeberrles Pine-Apples 
AUGUST. 
Beef Veal BuckVenifon. 
Mutton Lamb 
MEAT. 
POULTRY, &c. 
Pullets Ducklings Pheafants 
Fowls Leverets Wild Ducks 
Chickens Rabbits Wheat-Ears 
Green Cede Pigeons Plovers 
Turkey Poults 378 
THE EXPERIENCED 
FISH. 
Cod Mullets Eels 
Haddocks Mackarel Lobfters 
Flounders Herrings Craw-fifh 
Plaice Pike Prawns 
Skate Carp Oyfters 
Thornback 
Carrots Beans Finocha 
Turnips Kidney-Beans Parlley 
Potatoes Mufhrooms Lettuces 
Radifhes Artichokes All forts of fweet 
Onions Cabbages Salads 
Garlic Cauliflowers Thyme 
Shalots Sprouts Savoury 
Scorzonera Beets Marjoram 
Salfifie Celery All forts of fmall 
Peas Endive Herbs 
ROOTS, &c. 
FRUIT. 
Peaches Pears Strawberries 
Nedarines Grapes Goofeberries 
Plums Figs Currans 
Cherries Filberts Melons 
Apples Mulberries Pine-Apples 
SEPTEMBER. 
Beef Veal Pork 
Mutton Lamb Buck Venifon 
MEAT. 
POULTRY, &c. 
Cede Chickens Pullets 
Turkeys Ducks Fowls ENGLISH HOUSEKEEPER. 
379 
Teals Hares Pheafants 
Pigeons Rabbits Partridges 
Larks 
FISH. 
Cod Skate Tench 
Haddocks Soles Pike 
Flounders Smelts Lobfters 
Plaice Salmon Oyfters 
Thornback Carp 
ROOTS, Sec, 
Carrots Kidney-Beans Finocha 
Turnips Mulhrooms Lettuces, and all 
Potatoes Artichokes forts of fmall 
Shalots Cabbages Salads 
Onions Sprouts Chervil 
Leeks Cauliflowers Sorel 
Garlic Cardoons Beets 
Scorzonera Endive Thyme, and all 
Sahifie Celery forts of Soup 
Peas Parfley Herbs 
Beans 
FRUIT. 
Peaches Filberts Currans 
Plums Hazle-Nuts Morello Cher- 
Apples Medlars ries 
Pears Quinces Melons 
Grapes Lazaroles Pine-Apples 
Walnuts 
OCTOBER. 
Beef Lamb Pork 
Mutton Veal Doe Venifaa 
MEAT. THE EXPERIENCED 
Geefe Rabbits Larks 
Turkeys Wild Ducks Dotterels 
Pigeons Teals Hares 
Pullets Widgeons Pheafants 
Fowls Woodcocks Partridges 
Chickens Snipes 
POULTRY, &c. 
FISH. 
Dorees Gudgeons Salmon-Trout 
Holobert Pike Lobfters 
Bearbets Carp Cockles 
Smelts Tench Mufcles 
Brills Perch Oyfters 
ROOTS, &t 
Cabbages Scorzonera Chardbeets 
Sprouts Leeks Corn Salads 
Cauliflowers Shalots Lettuces 
Artichokes Garlic All forts of 
Carrots Rocombole young Salad 
Parfnips Celery Thyme 
Turnips Endive Savoury 
Potatoes Cardoons All forts ofPot* 
Skirrets Chervil Herbs 
Salfifle Finocha 
F R U IT. 
Peaches Quinces Filberts 
Grapes Black and white Hazel-Nuts 
Figs Bullace Pears 
Medlars Walnuts Apples 
Services ENGLISH HOUSEKEEPER. 
38i 
NOVEMBER. 
MEAT. 
Beef '■ Veal Doe Venifon 
Mutton Houfe-Lamb 
POULTRY, &c. 
Geefe Wild Ducks Dotterels 
Turkeys Teals Hares 
Fowls Widgeons Rabbits 
Chickens Woodcocks Partridges 
Pullets Snipes Pheafants 
Pigeons Larks 
Gurnets Salmon-Trout Gudgeons 
Dorees Smelts Lobflers 
Holobert Carp Oyfters 
Bearbets Pike Cockles 
Salmon Tench Mufcles 
FISH. 
ROOTS, &c. 
Carrots Jerufalem Arti- Parfley 
Turnips chokes Creffes 
Parfnips Cabbages Endive 
Potatoes Cauliflowers Chervil 
Skirrets Savoys Lettuces 
Salfifie Sprouts All forts of fmall 
Scorzonera Cole worts Salad Herbs 
Onions Spinage Thyme, and 
Leeks Chardbeats 1 other Pot- 
Shalots Cardoons Herbs 
Rocombole 382 
THE EXPERIENCED 
FRUIT. 
Pears Chefnuts Medlars 
Apples Hazel-Nuts Services 
Builace Walnuts Grapes 
DECEMBER. 
Beef Veal Pork 
Mutton Houle-Lamb Doe Venifon 
MEAT. 
FISH, 
Turbot Smelts Gudgeons 
Gurnets God Eels 
Sturgeon Codlings Cockles 
Dorees Soles Mufcles 
Holoberts Carp Oyfters 
Bearbets 
Geefe Chickens Wild Ducks 
Turkeys Hares Teals 
Pullets Rabbits Widgeons 
Pigeons Woodcocks Dotterels 
Capons Snipes Partridges 
Fowls Larks Phealants 
POULTRY, &c 
ROOTS, &c. 
Cabbages Potatoes Garlic 
Savoys Skirrets Rocombole 
Brocoli, purple Scorzonera Celery 
and white Salfifie Endive 
Carrots Leeks Beets 
Parfnips Onions Spinage 
Turnips Shalots Parfley ENGLISH HOUSEKEEPER. 
383 
Lettuces Cardoons Thyme 
Creffes Forced Afpara- All forts of Pot- 
All forts of fmall Herbs 
Salad 1 
FRUIT. 
Apples Services Hazel-Nuts 
Pears Chefnuts Grapes 
Medlars Walnuts 
Directions for a Grand Table. 
JANUARY being a month when entertain- 
ments are moft ufed, and mod wanted, 
from that motive I have drawn ray dinner at 
that feafon of the year, and hope it will he of 
iervice to my worthy friends; not that I have 
the leaft pretenfion to confine any Lady to fuch 
a particular number of difhes, but to choofe out 
of them what number they pleafe; being all in 
feafon, and moft of them to be got without 
much difficulty ; as I, from long experience, can 
tell what a troublefome talk it is to make a bill 
of fare to be in.propriety, and not to have two 
things of the fame kind; and being defirous of 
rendering it eafy for the future, have made it my 
fttidy to fet out the dinner in as elegant a 
manner as lies in my power, and in the modern 
tafte ; but finding I could not exprefs myfelf to 
be underftood by young houfekeepers in placing 
the difhes upon the table, obliged me to have 
two copper-plates, as I am very unwilling to 
leave even the weakeft capacity in the dark, 
being my greateft fludy to render my whole  THE EXPERIENCED 
work both plain and eafy. As to French cooks, 
and old experienced houfekeepers, they have no 
occafion for my affiftance, it is not from them I 
look for any applaufe. I have not epgraved a 
copper-plate for a third courfe, or a cold colla- 
tion, for that generally conlifts of things extra- 
vagant ; but I have endeavoured to fet opt sl 
defert of fweetmeats, which the induftrious 
houfekeeper may lay up in fummer at a final! 
expence, and, when added to what little fruit is 
then in feafon, will make a pretty appearance 
after the cloth 1$ drawn, and be entertaining to 
the company. Before you draw yoor cloth, have 
all your fweetmeats and fruit difhed up in China 
difhes or fruit-bafkets; and as many difhes as 
you have in one courfe, fo many bafkets or 
plates your defert muft have; and as my bill of 
fare is twenty-live to each courfe, fo mijftyour 
defert be of the fame number, and fet out in 
the fame manner, and as ice is very often plen- 
tiful at that time, it wifi be eafy to make live 
different ices for the middle, either to be ferved 
upon a frame or without, with four plates of 
dried fruit round them, apricots, green-gages, 
grapes, and pears the four outward corners, 
piftacho nuts, prunellas, oranges, and olives—• 
the four fquares, nonpareils, pears, walnuts, 
and filberts—the two in the centre, betwixt the 
top and bottom, chefnuts, and Portugal plums— 
lor fix long difhes, pine-apples, French plums, 
and the four brandy-fruits, which are peaches, 
nedarines, apricots, and cherries. I N D E X. 
A 
Page 
Page 
Bancees, French j 64. 
Barbadoes Jumballs 274. 
Beans, French, to boil 78 
Beans, French, to keep 359 
a fecond way 360 
Windfor to boil 78 
Beef a-la-mode 116 
Brifket a-la-royale 117 
to collar flat Ribs 87 
to force infide Surloin 113 
Infldeof Surloin to drefsi 13 
Bouille 113 
Fricando 115 
to halh 72 
Heart larded 118 
Heart Mock-Hare 118 
Olives to make 117 
Porcupine flat Ribs 116 
Porcupine to eat cold 299 
Round to force 304. 
Rump to flew 114. 
a fecond way 113 
Steaks to broil 70 
ACID for Punch 334. 
Ale to mull 311 
Almonds to burn 242 
Almond Icing for Bride- 7 /- 
Cakes J 5 
Amulet to make 29.1 
of Afparagus 291 
Angelica to candy 246 
Apple-Sauce 59 
Apple Floating-Ifland 258 
Apple Tarts 145 
Apricots to dry 244 
Apricot Marmalade 225 
Pafte 238 
to preferve 231 
Afparagus to boil " 78 
Artichokes to boil . 77 
Artichoke-bottoms, to 
drefs with eggs 
290 
bottoms to 
boil white 
289 
bottoms to 
dry 
361 
Artichokes to pickle 355 
Steaks a good way 
to fry 
71 
B 
Steaks to drefs a 
common way 
7f 
Bacon, a Gammon to' 
roaft 
112 
to hang Surloin to 
roaft 
305 
to fait 307 386 
INDEX 
Page 
Beef Tea 312 
to pickle 308 
Bifcuits, common, to make 276 
Drops 276 
Lemon to make 276 
Spanifh to make 275 
Sponge to make 275 
Blanc-mange 195 
a fecond way 196 
a third way 196 
Brandy, Cherry ' 336 
Orange 337 
Rafpbcrry 336 
Brawn, Mock 302 
Bread, French 278 
to make white 279 
Erocoli to boil 77 
and Eggs 289 
Browning for made diflies 81 
Bullace-Cheefe 236 
Butter to clarify 49 
Fairy 358 
Cakes, Shrewlbury, a fe- 
cond way 
Page 
270 
Violet 24.0 
Calf VHeart roafted 28[ 
Calf’s-Head Haih 85 
to drefs g5 
to collar gg 
to grill 88 
Mock-Turtle 82 
a fecond way 83 
Surprife ' 87 
CalfVFeet to fricaflee 282 
Candy Angelica 246 
Gmger 243 
Lemon, Orange 
Peel 
246 
Caps, black, to make . 206 
green, to make 206 
Carp to flew brown 29 
v 1 t0 ftew white 26 
to drefs 
Sauces 27 
Catchup to keep feven 
years 
339 
c 
• Mum 339 
Mufhroom 339 
Walnut 338 
Cabbage to boil 76 
Cakes, Apricot, to make 242 
Bath -• 271 
Bride 264 
without butter 273 
Cream 272 
Curran clear 239 
Curran 272 
Lemon 268 
Lemon fecond way 269 
Orange v , 268 
Good Plum 266 
Little Plum 268 
White Plum 267 
Pruflian 273 
Queen 271 
Ratafia 269 
Ratafia fecond way 270 
Rice 269 
Common Seed 272 
Rich Seed 267 
Walnut another 
way 
338 
Cauliflowers to boll 76 
Celery to fry * 286 
to ragoo 286 
to flew 285 
Cardoons to fry 286 
to flew .287 
Cheefe-Cakes, Almond 258 
Bread 259 
Citron 259 
Common 260 
Cheefe-Cakes, Curd 260 
Rice 259 
Bullace to make 236 
Egg _ . 261 
Cheefe Ramequm 292 
Sloe 256 
to flew 28c INDEX 
Page 
387 
Page 
Cheefe to dew with light 
Wiggs 
285 
Cream-Chocolate 248 
Clotted 250 
Hirtfliorn 230 
Ice 249 
King William’s 254 
Lemon 25 c 
Lemon with Peel 252 
Orange 252 
Piftacho 248 
Pompadour 253 
Rafpberry 251 
Riband 250 
Snow and 254 
Spanifli 249 
Cherry-Brandy 336 
to dry 240 
to dry a fecond way 241 
Chicken-broth to make 312 
Chickens to ooil 64 
to force 126 
to fricaflee 125 
to road < 65 
in fayoury jelly 282 
Water to make 313 
art’ficial, and 126 
Pullets to dew 124 
Chocolate to make 316 
Chops to fait 306 
Cockles to dew 38 
Steeple with 
Wine-Sours 
250 
Tea 253 
Crumpets Orange to make 260 
Tea 279 
Cucumbers to dew 291 
with Eggs to drefs 142 
Curran Ciear-cake 239 
Drops 245 
Green to bottle 364 
to dry in bunches 24.4 
Black Rob 237 
Cudard, Almond 256 
Beeft 257 
Common 257 
Lemon 256 
Orange 256 
Cod’s-head and Shoulders 
to drefs 
20 
a fecond way 22 
Cod, fait, to drefs 22 
Codlings to drefs like Salt- 
Fifh 
22 
Cod-founds to drefs 22 
like little Turkies 3 
Collar Beef 303 
Fiat Ribs of Beef 303 
Calt’s-Head 3 00 
Eels 46 
Mackerel 43 
a Bread of Mutton 301 
a Pig 301 
Swine’s-Face 302 
Bread of Veal to eat 
hot 
91 
D 
Bread of Veal to 
eat cold 
300 
Damfons to bottle 362 
a fecond way 362 
to preferve whole 362. 
to dry 242 
Defert Ifland to make 199 
offpun Sugar 190 
Collcps, Scotch, brown 96 
French way 97 
Cowflip Mead 33 2 
Cracknells 274 
Cranberries to bbttle 364 
Craw-fiih in favoury jelly 284 
in jelly 274 
Cream-Cheefe 255 
Burnt 2 c 3 
Directions for fetting oat 
a grand Table 
383 
Diitil Bean-flower Water 368 
To dillil Caudle-Water 366 
Diftil Elder-flower Water 367 
Hephnatic 3 66 388 
INDEX, 
Page 
Diflil Lavender Water 368 
Milk-Water 366 
Pennyroyal Water 368 
Rofe-Water 368 
Spirits of Wine 368 
Ducks a-la-braife 128 
a-la-mode 129 
Fllli to prcferve 3 j 
to Hew a good way 3 2 
Page 
Flounder o boil, and all 
kinds of Flat-Fifla 
38 
to Hew 31 
Flummery to make 193 
Colouring for 194 
Cribbage-Cards 205 
green 197 
Eggs & Bacon in 203 
Green Melon in 197 
Oatmeal 204. 
to boil with Onion- 
fauce 
59 
wild, to halh 75 
wild, to roaJl 66 
tame to roaft 59 
to Hew 217 
Solomon’s 
Temple in 
2°4 
to flew with green 
Peas 
128 
Yellow • ig6 
Drops, Peppermint 245 
Lemon 245 
Rafpberry 24; 
Curran 245 
Dumplins, Apple, to make 183 
BarmorYeH 184 
Damfon 183 
Rafpberry IS3 
Sparrow 184 
Forcemeat for Breaft of 
Veal Porcupine 
89 
for Hare Florendine 136 
Fowls a-la-braife 123 
to boil -‘63 
to drefs cold 73 
to force 124 
to hafh t 74 
large to roaft 64 
Fritters, Apples, to make 161 
common ditto. 161 
clary ditto 161 
E 
Eels to boil 37 
to broil 37 
to collar 46 
to pitchcock 37 
to roafi 30 
Plum with Rice 
ditto 
Rafpberry 162 
Tan fey ditto 162 
Water ditto 163 
Fruit in Jelly, 197 
163 
Eggs to drefs with Arti- 
choke-bottoms 
290 
and Brocoli 289 
Cheefe to make 261 
to fricaflee 290 
Sauce to make 64 
and Spinage to drefs 289 
to poach with ToaHs 289 
Elder Rob 236 
G 
Giblets to dew 57 
Ginger to candy 243 
Good Green to make 197 
Gofers to make i 63 
Goofe to boil ,5 7 
to marinate 126 
Stubble to road 58 
Green to road 58 
Goofeberries to bottle 363 
to bottle a fecond way 364 
F 
Filh-Pond to make 194 
tocaveach 50 N D E X. 
389 
Page 
Cxooieberry Pafte 239 
Grapes to keep 363 
Gravy to draw I 
to make 5 
Green-gages to dry 241 * 
Gruel, Barley, to make 313 
Grout 314 
Sago 315 
Water 316 
Jelly, Colouring for 194 
Craw-fifli in Savoury 285 
Birds in Savoury 283 
Chickens in Savoury 282 
Black Curran to make 211 
Red Curran 211 
White Curran 214 
Fifh-pond in 104 
Gilded Fifti in 198 
Fruit in igj 
Hartftiorn to make 210 
a fecond way j g2 
Hen and Chickens in iqg 
Hen’s Neft tg^ 
Floating Ifland in zoo 
ditto a fecond way 201 
Rocky Ifland in 201 
Moon and Stars in 202 
Pigeons in Savoury 283 
Smelts in Savoury 
Tranfparent Pudding ipj 
Moonfliine 202 
Orange 210 
Page 
H 
Haddocks to broil 33 
a fecond way 35 
Ham to boil 69 
to roaft 112 
to fait 306 
to fmoke 306 
Hare Florendine 136 
to hafh 76 
to jug 135 
to roaft 69 
to ftew 135 
Hodge-Podge 137 
Herrico by way of Soup 140 
of Mutton or Lamb 140 
Neck of Mutton 141 
Herrings to bake 34 
to boil 33 
to fry 33 
1./. 
jam. Apricot, to make 212 
Black Curran 214 
Green Goofeberry 2j 3 
Red Rafpberry 212 
Strawberry 213 
Icing for Tafts 144 
a fecond way 144 
L 
Lamb’s Bits to drefs 282 
Head and Purte- 
nance to drefs 
109 
Leg boiled and 
Loin fried 
10S 
a quarter of, forced 109 
Stones fricafleed no 
Lampreys to pot 
a fecond way 48 
to roaft 30 
to ftew 31 
Larks to roaft 
Lemonade to make 333 
a fecond way 332 
a third way 334 
Lemon-Drops 24.4. 
Pickle go 
Peel to candy 245 
Loaf, Drunken, to make 262 
Almond for Bride- 
Cake 
265 
Sugar for Bride Cake 263 
Jelly, Calf’s-Foot, to make 191 
Savoury for cold Meat 192 t N D E X. 
Page 
Loaf, Oyfter 40 
P inces 282 
Royal 262 
Lobflers to boil 40 
to roall 40 
to (lew 41 
Page 
Mulled Ale 311 
Wine 311 
diuo a fecond way 32 2 
Mutton a Bafque to make toy 
a Bread to collar 301 
a Bread to grill 105 
Broth to make * 313 
to halh 73 
to herrico 24Q 
Hodge-Podge 141 
Kt bob’d to make 105 
Leg to force 106 
Lobder Patties to garnifh 
Fidt 
41 
to pot 49 
Sauce 28 
Pie 156 
M 
Leg to drefs, called 
Ox ford-John 
108 
Macaroni, with Parme 
fan Cheefe to drefs 
285 
Leg to fait 308 
Leg to fplit, and 
Onion-duce 
105 
Maccaroofis 275 
Mackerel to boil 32 
Malt Liquors to refine 330 
Leg to drefs to eat 
like Vcnifon 
207 
Marmajade, Apricot, to 
make 
225 
Neck to herrico 103, 24! 
Neck tomakeFrench 
Steaks of 
103 
Orange 233 
Quince 224. 
Tranfparent 224 
Mead, Cowdip, to make 332 
Sack 331 
Walnut 332 
Midcalf to drefs 1 o l 
Mince-Pie without Meat 152 
Mock Brawn to make 302 
Turtle 82 
Turtle a fecond way 83 
Moondu'ne to make 20z 
Moor-Game to pot 298 
Models to Hew 38 
Mufhroom Loaves 2SB 
to keep to eat like frefh 360 
ditto another way 361 
Powder to make 340 
to ragoo 288 
to dew 287 
another way 28 7 
to pickle brown 356 
So fricadee 243 
Shoulder boiled. 
Celery- Sauce 
284 
Shoulder Boiled, 
' called Hen and 
Chickens 
JO4 
Should r boiled. 
Onion-Sauce 
103 
Shoulder furprifed 104 
Steaks to broil 72 
o 
Obfervations on boiling and 
reading Beef, Mutton, 
Veal and Lamb 
52 
on Cakes 264 
on Creams, Cuftards, 
&c. 
« 
4 
On Decorations for a 
Table 
_ 
185 
on Dialling 36; 
on drefling Fifh 14 INDEX 
Page 
Page 
Obfervations on drying 
and candying 
237 
Pancakes, Wafer 165 
Parfnips to boil 79 
Partridges to halh 75 
in Panes 133 
to ftew 134 
to ftew a fecond way 134 
to roaft 63 
Pafte for defert Balkets 188 
for covers 188 
on Made-dilhes 79 
on Pies and Pafte 143 
on Pellets, Gruels, Sec. 308 
on potting and collaring 293 
on roafting wild and 
tame Fowls 
54 
on roafting Pig, Hare, 
Sec. 
55 
on pickling 342 
on prelerving x 209 
on Puddings 167 
on Wines, Catchup, Sec. 317 
on Soups 1 
a Chinefe Temple 
or Obelilk 
189 
Apricot to make 238 
Cold for Dilh-Pies 146 
red and white Currans 239 
for Cuftards 146 
for Goofe-Pie 145 
Goofeberry 139 
crifp for Tarts 144 
light for Tarts 144^ 
Rafpberry 238 
Pally, a Venilbn 154 
Patties, common, to make 150 
to fry 159 
on keeping Garden- 
Stuff and Fruit 
358 
Orange-Brandy to make 357 
Chips to candy 243 
Jelly to make 210 
Juice 334 
Marmalade 223 
Peel to candy 246 
Ox-Palates to fricando 119 
tofricaffee 120 
to flew 11 g 
OyHer-Sauce to make 60 
Soup 14 
Oyfters to fry 39 
to pickle 42 
to fcollop 39 
Lobfter, to gainilh 
Filh 
41 
fine 160 
fried 159 
favoury 15 B 
fweet 160 
Peaches to dry 246 
Pears to flew 206 
Peas, green, to boil 78 
to keep 359 
to keep another way 339 
to ftew 142 
to ftew with Lettuce 289 
Peppermint-Drops 245 
Perch to fry 36 
in Water Sokey 37 
Pheafants to roaft 65 
Pickle, Indian, to make 357 
to flew, and all kinds 
of Shell-filh 
38 
Ozyat to make 332 
a fecond way 333 
p 
Panada, favoury 292 
Tweet 316 
Pancakes, Batter 166 
Clary 166 
Cream 165 
Fine *66 
Pink-coloured 167 
Tanfey 166 
in imitation ot Bam- 
boe 
358 
Artichokes 355 
Barberries 350 
Red Beet-Root 352 INDEX 
Page 
Pickle, Red Cabbage 354 
Page 
Pig to roaft 5 £ 
Pigeons artificial 126 
to boil 67 
to boil with E aeon 133 
to boil in Rice 131 
to broil 131 
to compote 129 
to fricando 132 
to fricaftee 133 
in a Hole 
Jugged 132 
to roaft 67 
in favoury Jelly 283 
to tranfmogrify 130 
Red Cabbage a fe- 
cond way 
354 
White Cabbage 353 
Cauliflowers 353 
Cauliflowers a fe- 
cond way 
353 
Cockles 46 
Codlings 345 
Cucumbers 242 
Cucumbers a fecond 
way 
3+3 
Cucumbers in flices 344 
Elder Buds 352 
Elder Shoots 352 
Grapes 354 
Kidney-Beans 346 
Mangoes 344 
Mackerel 44 
Mufliiooms 335 
Nafturtium Berries 351 
Onions 356 
Oyfters 42 
Ditto another way 43 
Parfley 350 
Pork 308 
Radilh Buds 3.5 1 
Pike to boil with a Pud- 
ding in the Belly 
*5 
Pikelets to make 278 
Pippins to flew whole 237 
Plaice to flew 3 f 
Pork to barbecue 111 
Chine to feufF 112 
to pickle 308 
to fait 307 
Steaks to broil 72 
Pbflets, Ale, to make 311 
Almond to make 310 
Brandy 3,09 
Lemon 309 
Orange 310 
Sack 309 
Wine 310 
Potatoes to feollop 287 
Pot Beef, to 293 
Salmon Ncwcaftle- 
way 
Samphire 346 
Shrimps 51 
Smelts or Sparlings 45 
Walnuts black 347 
Ditto a fecond way 347 
Ditto green 349 
Ditto Olive-colour 348 
Ditto White 349 
Figs Chops to fait 306 
to barbecue 111 
42 
Beef to eat Venifon- 
like 
all kind's of fmall 
Birds 
29+ 
299 
Chars 47' 
Eels 47 
Ham and Chickens 297 
Hare 297 
Lampreys 48 
Lobilers 48 
Moor Game 52, 298 
Ox-Cheek 294 
Pigeons 298 
to drefs in imitation 
of Lamb 
I JO 
Feet and Ears to 
ragoo 
280 
Feet and Ears to 
foufe 
3 °5 
Pettitoes to drefs 56 INDEX. 
Page 
Page 
Pot Salmon 55 
Ditto a fecond 45 
Shrimps 50 
Smelts or Sparlings 45 
Tongues 296 
Woodcocks 297 
Veal 295 
Marble Veal 296 
Venifon 295 
Preferve Apricots 231 
* Apricots green 218 
Barberries in bunches 228 
Barberries for Tarts 229 
Bullacc Cheefe 236 
Cherries in Brandy 336 
Morello Cherries 228 
Preferve Golden Pippin 5217 
Kentiih Pippins 217 
Plums, Green- 
Gage 
220 
Plums Magnum 
Bonum 
230 
Pine Apples 223 
Quinces whole 232 
Ditto in quarters 232 
Red Rafpberries 228 
White ditto 227 
Sloe Cheefe 236 
Sprigs green 220 
Strawberries whole 227 
Wine Sours 230 
Walnuts black 221 
Ditjo green 222 
Ditto white 223 
Paddings, Almond 168 
Apple 169 
Apricot 174. 
Bread 173 
Bread a fecond way 173 
Calf’s-Feet 172 
Little Citron 177 
Green Codling 178 
Boiled Cuftard 169 
Goofeberry 182 
Hanover 184 
Herb 182 
Hunting 168 
Lemon 170 
Lemon a fecond way 170 
| Lemon a third way 170 
Marrow 1 79 
Marrow a fecond way 179 
Marrow a third way 180 
Boiled Milk 181 
Nice 173 
Orange i7I 
Orange a fecond way 171 
Plain 174 
Quaking 180 
Quaking a fecond way 181 
Codlins to keep all 
the year 
217 
Cucumbers 215 
Currans Red in 
Bunches- 
214 
Currans White in 
Bunches 
214 
Black Curran Rob 237 
Cur ran s for Tar ts 215 
Damfons 229 
Elder Rob 236 
Grapes in Brandy 216 
Green-Gage Plums 220 
Green Goofeberries 218 
Red Gooieberries 226 
Goofeberries in imi- 
tation of Hops 
2 ig 
Lemons carved 232 % 
Ditto in Jelly 233 
Magnum Bonum 
Plums 
230 
Oranges 232 
Ditto carved 233 
Lemons 234 
Lemons in Jelly 233 
Ditto in Marma- 
lade 
Peaches 231 
23S INDEX. 
394 
Page 
Page 
Pies, Yorkfliire, Goofe 14S 
Yorklhire, Giblet 156 
Puddings, Rice, common 179 
Ditto boiled 172 
Ditto ground 171 
Red Sago 175 
Sago another way 177 
Sippet *74 
CL 
Tanfey with Al- 
monds 
176 
Quince, Marmalade 221 
preferved whole 232 
Tanfey baked 177 
Tanfey boiled 176 
R 
Tanfey with ground 
Rice 
177 
Rabbits to boil 68 
Florentine 137 
fricaflee brown 139 
fricaiTee white 139 
to roaft 68 
furprifed 138 
Rafpberry Brandy 336 
Cream 251 
Red Jam 212 
White Jam 213 
Pafte 238 
Drops 245 
Ray, or Skate to boil 34 
Ruffs and Rees to roaft 66 
Tranfparent 175 
Ditto a fecond way 199 
Vermicelli 175 
White in Skins ISO 
Yam 182 
York (hire under 
Meat 
181 
PuSs, Almond 278 
Chocolate 277 
Curd 261 
German 164 
Lemon 277 
Pies, Beef-Steak 150 
Bride 155 
Calf’s-Head 151 
Codling 153 
Chicken, a favour/ 151 
Eel *55 
s 
Sago to make with Milk 315 
Salmon to boil crimp 23 
to pot 44 
to pot a fecond way 45 
rolled 24 
*Sauce, Apple, for Goofe 59 
Bread for roaft Turkey 62 
Egg and Bacon to 
eat cold 
151 
French 146 
Hare 149 
Herb, for Lent 153 
Hottentot *54 
Lobfter 156 
Mince 152 
Olive *57 
Rook 157 
Salmon 149 
Thatched-Houfe *s° 
Veal 150 
Veal fweet 157 
Venifon 154 
for Cod’s-head and 
Shoulders 
for Cod’s-head a 
fecond way 
21 
' Celery 104 
Egg for fait Cod 23 
Egg for roall Fowls 64 
Lobfter 28 
Ditto another way 28 
for Green Goofe 58 
22 INDEX. 
395 
Page 
Page 
Sauce for Stubble Goofe 58 
for moil forts of Fiih 28 
Onion eg 
Soup, Oyfler 13 
Craw-fiih I? 
Onion for boiled 
Goofe 
57 
Gravy with yellow 
Peas 
11 
Oyfter for boiled 
Turkey 
Green Peas 9 
Green Peas without 
Meat 
12 
for roafted Pig 56 
60 
White Peas 11 
Hare 3 
Onion g 
Brown Onion 9 
White Onion g 
Ox-Cheek 5 
Partridge 14 
Puas for Lent io 
Portable for Travellers & 
Rich Vermicelli 4 
Tranfparent 5 
White 12, 13 
Spinage to ftnv 77 
Sprats to bake 34 
for roafted Pig a 
fecond way 
S6 
for Salmon 24 
Shrimp 21 
for boiled Turkey 
a fecond way 
61 
White, for Filh 27 
White, for Fowls 63 
White, for boiled 
Bread: of Veal 
9l 
Saufages to fry _ 290 
Skate or Ray to boil 34 
Scotch Collops, brown 96 
Collops, white 96 
Collops, French way 97 
Collops to warm 73 
Sheep Rumps and Kidneys 106 
Sherbet to make 335 
Stew Cheele with light 
Wiggs 
258 
Palates or Chickens 12; 
Carp 29 
Ducks 12 7 
Ducks & Green Peas 128 
Hare 11C 
to make a fecond 
wav 
335 
Oyfters and all fort.' 
of Shell-li(h 
3* 
Ditto a third way 336 
Shrimps to ftew 41 
Shrub, Almond 337 
Curran 337 
another way 335 
Smelts or Sparlings to fry 36 
Snipes to roaft 66 
Snow-Balls to make 263 
a diih of 205 
Soles to caveach 50 
to fry 35 
to marinate 35 
Salmagundy to make a 280 
fecond way 281 
Soup, Almond, to make 6 
a-la-Reine 7 
Common Peas io 
Partridge 134. 
Ditto a fecond way 134 
Pears 206 
* Peas 142 
Peas with Lettuces 289 
Rump of Beef 114 
Ditto a fecond way 215 
Tench '29 
Turkey Brown 121 
Ditto with Celery - 
Sauce 
Strawberry Jam to make 213 
to preferve whole 227 
Stum to make 3 29 
120 396 
INDEX. 
Page 
Page 
Turtle, forcemeat for ditto 85' 
Mock to drefs 82 
a fecond way 83 
To make artificial Flowers 189 
Stuffing for a marinate 
Goofe 
127 
Sturgeon to drefs 29 
to pickle 41 
Sugar to boil candy-height 247 
Sugar to fpin colour 188 
Silver colour 187 
Spun Sugar, a Defert of 190 
Sweetbreads a-la-Daube 98 
to fricaflee brown 99 
to fricaflee white 99 
forced 98 
to ragoa 99 
Syllabubs, Lemon, to make 207 
Lemon a fecond way 207 
Solid 207 
under the Cow 208 
Whip 208 
V 
Veal, a Breaft to boil 91 
a Breaft, to collar 91 
ditto to porcupine 89 
ditto to ragoo 90 
a Fillet bombarded 93 
to ragoo a Fillet 100 
to flew a Fillet ico 
to fricando 94 
to halh . 7- 
to difguife a Leg 101 
to mince 72 
Veal, to a-la-Royal a Neck 92 
Neck of. Cutlets 92 
Olives , 94 
ditto a fecond way 95 
Venifon Pafty 154 
to haffi 72 
Haunch foafted 70 
Vinegar, Elder-Flower 140 
Goofe berry 141 
Sugar 341 
Tarragon 340 
Violet-Cakes 240 
T 
Teal to roaft 66 
Tench to ftew brown 29 
to ftew 29 
Toaft, fried, to make 263 
Tongues to boil 69 
to fait' 307 
Trifle to make 255 
Tripe foufed 305 
Trout to fry 36 
Turbot to boil 25 
Turkey boiled, Oyfter- 
Sauce 
60 
w 
a-la-Daube, hot 122 
cold 123 
to halh 74 
toroaft 62 
foufed , 304 
Wafers to make 277 
Wafer Pancakes 1*65 
Imperial 337 
Barley 314 
Web, Silver, to fp'm 187 
Gold, to fpin 188 
Whet before Dinner 139 
Whey, Cream of Tartar 314 
Scurvy-Grafs 214 
Wine 313 
Whitings to broil 35 
alecondvvay 35 
ftewed and Cele- 
ry Sauce 
120 
Turtle to drefs loolb. 
weight 
ftewed brown 121 
15 
to drefs a fecond way 15 
artificial to make 84 INDEX. 
397 
Page 
Page 
Wiggs, %kt, to make 274 
Wine, Balm 327 
Blackberry 322 
Birch 324 
Birch a fecond way 325 
Clary 32 7 
Cowllip 325 
ditto a fecond way 326 
Red Curran 323 
ditto another way 323 
Elder-Flower 326 
Elder-Raifin 319 
Ginger 32:* 3*o 
Pearl Goofeberry 321 
Wine, Lemon, to drink 
like Citron-water 
317 
a fecond way 318 
Orange 318 
a fecond way 318 
a third way 3 in 
Acid, Raifin, to 
cure 
3*7- 
Wine, Smyrna, Raifin 319 
Raifin, another way 320 
Rafpbeny 322 
Sycamore 324. 
Walnut 325 
Woodcock to halh 75 
to roaft 65 
Goofeberry a fe- 
cond way 
321 
FINIS,