THE 
DIRECTOR: 
O R, 
Young Woman’s beft Companion. 
The plainell and cheapeft of the Kind ever publijhtd: 
BEING 
A Complete Family Cook and Physican. 
The Whole makes 
CONTAINING 
Cookery, 
Pastry, 
Preserving, 
Above Three Hundred eafy Receipts in 
Candying, 
Pickling, 
Collaring, 
Ph YSICK, 
and 
Surgery. 
To which are added, 
Plain and eafy Instructions for choofing Beef, Mutton, Veal, Fijh, 
Fowl, and other Eatables. Directions for Carving, and to make 
Wines. Likewife Bills of Fare for every Month in the Year. 
With a complete INDEX to the Whole. 
A B O O K neceffary for all Families. 
SARAH JACKSON. 
Collected for the Ufe of her own Family, and printed at 
the Requeft of her Friends. 
Correfied and greatly improved by the Author ; 
A New Edition, 
Particularly with an Addition of feveral new Cuts, which at one View 
Ihew regular and eafy Forms of placing the different Sorts of Dilhes 
from two to nine in a Courfe, either in the middling or genteeleft 
Manner, With a Cut of 13 Difhes, Ihewing how to fet off a long Ta- 
ble in a common Way, or after the modern Tafte : Not in any other 
Book extant. Alfo feveral Cuts reprefenting the truffmg of Fowls, &c. 
Dr. Mead's Account of a Perfon bit by a mad Dog, and his infallible 
Cure. The Negro Cafars Cure for Poifon, and likewife for the Bite 
of a Rattle-Snake. 
LONDON: 
Printed for S. Crowder, at No. 12, and R. Baldwin, No. 47, in 
•Paten-rtoJitr-Row. 1770. {Price is, 6d.j THE 
PREFACE 
Addrejfed to Toung Women in general. 
AS in general young Women, when they firft 
fet out in Life, are very anxious for a Place 
to look after young Children, which induces 
me to give them fome Inftruclions in Regard to their 
Behaviour in that Capacity by Way of Introduction 
to this little and ufeful Book ; Then let me in the 
firft Place advife you to confider the Charge you take 
in Hand, and not to defire it, as too many do, be- 
caule it is an eafy Kind of Life, void of Labour and 
Pains-taking, thinking that Children are eafily pleafed 
with any Thing ; but I can allure you to the contra- 
ry, for it is a troublefome Employment, and the 
Charge is of greater Weight than fuch vainly imagine. 
You ought to be of a gentle and good Difpofition, 
fober in your Carriage, neat in your Apparel; not 
fiuggilh nor heavy-headed, but watchful and careful 
in the Night Seafon, for fear any of the Children 
Ihould be ill, and keep good Hours for their up-riling 
and going to Bed. Get their Breakfafts and Suppers 
in good and convenient Time, let them not fit too 
long, but walk them often up and down, cfpecially 
thole who cannot go well of themfelves: Take heed 
they get no Falls by your Carelellhefs, for by fuch 
Means many (the Caufe at firft being unperceivable) PREFACE 
have afterwards grown irrecoverably lame or crooked ; 
wherefore, if any fuch Thing fliould happen, conceal 
it not, though for fo doing you may juftly incur a 
great deal of Blame. Take fpecial Care that they eat 
nothing which may overcharge their Stomachs. If 
you obferve their Faces at any Time paler than ordi- 
nary, or complain of Pain in their Stomach, conclude 
it is the Worms that trouble them, and therefore give 
them Remedies fuitablc to the Diftemper; do this 
often, whether you fee thofe Symptoms or no, the 
Negled of which hath been the Deftrudion of many 
hopeful Children. Keep them (whatever you do) fweet 
and clean, and moderately warm ; and reftrain them 
from drinking too much ftrong Liquors, or eating over- 
much Fruit, both of which will be very prejudicial to 
their Health. Be not churlifh or dogged to them, but 
merry and pleafant, and contrive or invent pretty 
Paftimes agreeable to their Age. Keep their Linen and 
other Things always mended, and fuller them not to 
run too fait to Decay. Do not fhew a Partiality in 
your Love to any of them, for that dejeds the 
reft. Be not hafty with them ; have a fpecial Care 
how you behave yourfelf before them, neither fpeaking 
nor ading mlfbecomingly, left your bad Example 
prove the Subjed of their Imitation. This is your 
Duty; and unlefs you can and will do this, never un- 
dertake this Charge. From 
Tour We\l-wijher, 
Sarah Jackson. THE 
Young WOMAN’S 
Bed Companion 
Directions/cr Marketing. 
Hovj to chufe Lamh. 
IN chufing a Lamb's Head, obferve the Eyes; if they are 
wrinkled, or funk in, it is Hale; if lively and plump, 
it is new and fweet. In a Fore-Quarter, take notice 
of the Neck Vein; and if it is a Sky-Blue, it is fweet apd 
good; but if inclining to Green or Yellow, it is almoft, 
if not quite, tainted. In a Hind-Quarter, if it has a faint- 
ifh Smell under the Kidney, and the Knuckle be limber, 
it is ftale. 
To chufe Mutton. 
When upon pinching it between your Fingers it feels 
tender, and foon returns to its former Place, it is young; 
but if it wrinkle and remain fo, it is old. If it be young, 
the Fat will eafily feparate from the Lean; but if old, it 
will adhere more firmly, and be very clammy and fibrous. The Tom? Woman's hefi Companion. 
If it be Ram Mutton, the Fat will be fpungy, the Grain 
clofe, the Lean rough and of a deep Red, and when dented 
with the Finger will not rife again. If the Sheep has had 
the Rot, the Flelh will be palilh, the Fat of a faint White 
inclining to Yellow; the Meat will be loofe at the Bone, 
and on your fqueezing it hard, fome Drops of Water, re- 
fembling a Dew or Sweat, will appear on the Surface. If 
it be a Fore-Quarter, obferve the Vein in the Neck; for 
if it looks ruddy, or of an azure Colour, it is frelh; but 
if yellowilh it is near tainting, and if green it is al- 
ready tainted. As to the Hind-Quarters, fmell under 
the Kidney, and feel whether the Knuckle be ftifF or lim- 
ber; for if the former has a faint or ill Scent, or the lat- 
ter an unufuaj Limbernefs, you may be certain of its be- 
ing ftale. 
The Flelh of a Bull Calf is firmer grain’d, and redder 
than that of a Cow Calf, and the Fat more curled. Ob- 
ferve, if the Vein in the Shoulder be of a bright Red, it 
is new killed; but if greenilh, yellowilh, or blackilh, or 
more clammy, foft, and limber than ufual, it is ftale; 
and if it hath any greenilh. Spots about it, it is either 
tainting, or already tainted. If it be wrapped in wet 
Cloths, it is apt to be mufty; therefore always fmcll to it. 
The Loin taftes firft under the Kidney, and when ftale the 
Flelh will be foft and flimy. The Leg, if newly kill’d, 
will be ftifF on the Joint; but if ftale, limber, and the 
Flelh clammy, intermixed with green or yellowilh Specks. 
The Neck and Bread are firft tainted at the upper End, 
and when this is the Cafe, will have a dulky, yellowilh, 
or greenilh Appearance, and the Sweetbread on the Bread 
will be clammy. 
To chufe Veal. 
Ox Beef has an open Grain, and the Fat, if young, is 
of a crumbling or oily Smoothnefs, except it be the Brif- 
ket or Neck Pieces, with fuch others as are very fibrous. 
The Lean ought to be of a, plealant, Carnation Red, the 
To chufe Beef. The Tom? Woman's left Companion. 
Fat rather inclining to White than Yellow, and the Suet 
very white. 
Cow Beef has a clofer Grain, the Fat is whiter, the 
Bones lefs, and the Lean of a paler Colour. If it be young 
and tender, the Dent made by preffing it with the Finger 
will rife again in a little Time. 
Bull Beef is of a deeper Red, a clofer Grain, and firmer 
than either of the former, harder to be indented with your 
Finger, and rifing again fooner. The Fat is grofs and 
fibrous, and of a ftrong rank Scent. If it be old, it will 
be fo very tough, that your pinching it will fcarcely make 
any Impreflion. If it be frelh, it will be of a lively Co- 
lour; but if dale, of a dark dufky Colour, and very clam- 
my. If it be bruifed, the Part affeded will look of a 
blackilh or more dulky Colour than the reft. 
To chufe Pork. 
When upon pinching the Lean between your Fingers, 
it breaks and feels Toft and oily, or if you can eafily nip 
the Skin with your Nails, or if the Fat be foft and oily, 
it is young; but if the Lean be rough, the Fat very fpungy, 
and the Skin ftubborn, it is old. The Flelh of a Boar 
or Hog, gelt at full Growth, feels harder and tougher 
than ufual, the Skin is thicker, the Fat hard and fibrous, 
the Lean of a dufky Red and rank Scent. That you may 
know it to be frefh or dale, try the Legs and Hands at 
the Bone which comes out in the Middle of the flefhy 
Part, by putting in your Finger; for as they firfl taint in 
thofe Places, you may eafily difcover it by duelling to 
your Finger. When Hale, the Skin will be clammy and 
fweaty; but when frefh, it will be fmooth and cool. 
To chufe Bran.vn. 
Brawn is known to be young or old by the Rind; for 
if it is thick and hard it is old, but if foft, and of a mo- 
derate Thicknefs, it is young. If the Rind and Fat be re- 
markably tender, it is not Boar Brawn, but Barrow or 
Sow. 4 
The Toung Woman's beft Companion. 
To chufe Venifon. 
Before you buy a Haunch, a Shoulder, or any other 
fieihy Part of the Sides, take a fmall lharp-pointed Knife, 
and thrull it in where you think proper, and inftantly 
draw it back ; then apply the Blade to your Nofe, which 
will infallibly difcover whether it is rank or fweet. If 
you would purchafe any other Part, frit obferve the Co- 
lour of the Meat; for, if hale, it will be blackifh, and 
have yellowifh or greenilh Specks in it. If you find the 
plefh tough and hard, and the Fat contracted, you may 
take it for granted that ’tis old. 
The Buck Venifon begins in May, and is in Seafon till 
Alhallonvs - Day; the Doe is in Seafon from Michaelmas to 
tire End of December, and fometimes to the End of Ja- 
mary. 
The Seafon for Venifon. 
To chufe Weftphalia Hams. 
Try them with a fmall pointed Knife, as is directed 
above for Venifon j and when you have drawn it, if you 
find the Blade has a line Flavour, and is but very little 
daub'd, you may conclude the Ham is fweet and good; 
but if your Knife be all over fmear’d, has a rank Scent, 
and a Haut-gout ilfue from the Vent-hole, it is certainly 
tainted. 
To chufe thefe, take the fame Methods as with the 
above-mentioned Hams. In regard, however, to the o- 
ther Parts, try the Fat, and if it feels oily, looks white, 
and does not crumble, if the Flefh bears a good Colour, 
and flicks clofe to the Bone, it is good ; but if the Lean 
has any yellow Streaks in it, ’tis then rully, or at leak will 
be fo in a Ihort Time. 
To chufe Englifh Hams and Bacon. 
To chufe Butter. 
When you buy Butter, do not truft to the Tafle they 
give you, left you be deceived by a well-tafted Piece, art- 
fully placed in the Lump, but tafte it yourfelf at a ven- ture. It is eafier to didinguiih Salt Butter by Renting 
than tailing it; therefore run a Knife into it, and put it 
immediately to your Nofe. As a Calk may be purpolely 
pack’d, do not trull to the Top alone, but unhoop it to 
the Middle, and thrull down your Knife dofe to the 
Staves of the Calk, and then you cannot be deceived. 
The Tomz Woman's heft Companion. 
If the Coat of an old Cheefe be rough, rugged, or 
dry at the Top, it indicates Mites or little Worms; or if 
fpungy, moill, or full of Holes, it is fubjeft to Maggots. 
If you perceive on the Outfide any perilhed Place, be fure 
to examine its Depth. 
To chufe Cheefe. 
To chufe Eggs. 
When you buy Eggs hold them up againll the Sun, or 
a Candle, and if the Whites appear clear and fair, and 
the Yolk round, they are good; but if muddy or cloudy, 
or the Yolk broken, they are naught. Or put the great 
End to your Tongue; if it feels warm, it is new; but if 
cold, it is dale. Or take the Egg and put it into a Pan 
of cold Water; the frelher it is, the fooner it will fink to 
the Bottom ; but if it be rotten or addled, it will fwim on 
the Surface of the Water. The bed Way to keep them 
is in Bran or Meal, 
To chufe Poultry. 
Capons, if true, have a fat Vein on the Side of their 
Breads, their Combs are pale, and their Bellies and Rumps 
are thick. If they are young, they have fmooth Legs 
and Ihort Spurs. If they are dale, their Vents are loole 
and open; but dofe and hard, if new. 
To chufe a Cock or Hen. 
In the Choice of a Cock, obferve his Spurs; if they 
are Ihort and dubbed, then he is young. If you find them 
either pared or feraped, you may jullly be jealous of a 
fraud. His Vent will be open if he be dale, but hard 
and dofe if he be new. 6 
The Newnefs or Stalenefs of a Hen may be known by 
her Legs and Comb; if they are rough lire is old, but if 
fmooth fhe is young. 
*the Young Woman's be(l Companion, 
To chufe a Cock or Hen Turkey, or Turkey Poults. 
If the Legs of a Turkey-Cock are black and fmooth, 
and his Spurs Ihort, he is young; but if his Legs are pale 
and rough, and his Spurs long, he is old. If long killed, 
his Eyes will be funk into his Head, and his Feet feel 
very dry; but if frelh, his Eyes will be lively and his Feet 
limber. For the Hen obferve the fame Signs. If Hie be 
with Egg, Ihe will have an open Vent; but if not, a clofe 
hard Vent. The fame Signs will difcover the Newnefs 
©r Stalenels of Turkey Poults. 
To chufe Geefe, tame or 'wild. 
They are young if their Bills be yeTlbwilh, and they 
have but few Hairs; but if their Bills be red, and their 
Feet full of Hairs, then they are old. They are limber- 
footed when new, and dry-footed when flale. 
To chufe Ducks, both tame arid 'wild. 
They are thick and hard on the Belly when fat, but 
©therwife they are lean and thin. They ar£limber-footed 
if new, and diy-footed if ftale. Take notice, that the 
Foot of a true Wild Duck is reddifli, and fmaller than 
that of a Tame one. 
The Cocks have dubbed Spurs if they be young, but 
in cafe that they are old, their Spurs will be both {harp 
and fmall. If their Vents be fall, they are new; but if 
they be open and flabby, then they are dale. The Hens 
have fmooth Legs, and their Flelh is of a fine Grain, in 
cafe they are young. If they are with Egg their Vents 
will be open and foft, but clofe if they are not. 
To chufe Pkeafants, Cocks or Hens, 
To chufe Pigeons. 
The Dove-houfe Pigeons, when old, are red-legged ; 
when new and fat, limber-footed, and feel full in the 
"Vent; when ftale, their Vents are green and flabby. The Toung Woman's heji Companion. 
When Hares are new and juft kill’d, they will be whi- 
tifh and ftiff; but their Flefh in moft Parts will appear of 
a blackilh Colour, and their Bodies will be limber, when 
they are ftale. They are old when the Cleft in their Lips 
extends itfelf, and their Claws are wide and ragged. Ob- 
ferve the Ears well; for if they are young, they will tear 
with Eafe, but be dry and tough if they be old. If you 
would buy a Leveret, feel on the Fore Leg, at a fmall 
Bone there, you won’t be impofed on; but if you find no 
fuch Thing, it is not a Leveret, but a Hare. As to Rab- 
bets, they will be limber and flimy when they are ftale, 
but white and ftiff if they be new. Their Claws and 
Wool will be ihort and fmooth in cafe they be young, but 
long and rough if they be old. 
To chufe Hares, Leverets, and Rabbets. 
Directions hew to chufe all Sorts of Fish. 
To chufe Frejh Herrings and Mackarel. 
Their Newimfs or Stalenefs is known by their keeping 
or lofing their lively firming Rednefs on their Gills; for a 
deadifh fading Colour, with an ill Scent, their Fins crim- 
pling and limber, and their Eyes looking dry and dull, 
fhew that they are ftale, whereas the contrary denotes 
them new. 
To chufe Plaice or Flounders. 
If their Eyes are any ways funk, or look very dull; if 
they are limber, and have an unufual cold clammy Slime 
upon them, then are they Hale; but if they are ftiff, their 
Eyes clear and moderately dry, their Fins ftiff, and not 
crimpling or fhrivelling together, it is a Sign of Newnefs, 
or that they have not long been dead. 
The Plaice has red or Orange-colour’d Spots on her 
Back, her Fins more fpreading, of a tawnyiih or brown 
Colour on the Back, has a more earthy white Belly, and 
her Mouth handing, as it were, more awry. 8 
The Flounder is dufky or cloudy on the Back, without 
Spots, thicker and more compad, and has a kind of an 
azurilh white Belly. 
The Toung Woman's bejl Companion. 
To chufe Maids and Thornlacks. 
The Stalenefs appears in thefe by their Eyes beginning 
to fink and look dull, their Flefli feeling flabby, their Lips 
beginning to hang, and the Corners of their Mouths to 
be corrupted: But when no fuch bad Signs appear, they 
may well enough pafs for new. 
To chufe Turbots, Cod, Frcjh Salmon, Carp, Pike, Bream, 
Roach, Trout, Grayling, Ruff, Chub, Tench, Eel, Barbel, 
Whiting, Smelts, Sec. 
Thefe, and all fuch-like Fifh, if new, will be ftiff, and 
their Eyes well Handing and of a lively Colour; but when 
they begin to taint, their cold flimy Subftance makes them 
limber ; the Moifture falling from the Brain renders the 
Eyes more dull, and, as it were, flirinking or finking; 
their Fins, though often wetted by the Filhmongers to pre- 
vent it, will however crimple, and fliew Signs of approach- 
ing Putrefaftion. 
To chufe Pickled Salmon, 
If the Scales are bright and fhining, of a light azure 
Colour, the Skin, when prefs’d down, rifing again quick- 
ly, the Flefli of a bluffing Colour, and of a pleafant 
Scent, then it is good; But if the Scales are cloudy, dark, 
eafily flip off the Skin, rough and ftubborn, the Flakes 
fliort, dry and brittle, then is the Goodnefs gone from it, 
and it is either decay’d Fifli, or has been recovered by 
Pickle after Damage. 
To chufe Lobflcrs. 
The Cock is ufually (mailer than the Hen, and of a 
deeper Red when boiled; neither has it any Spawn or 
Seed under its Tail. 
To know whether thefe are new or dale, unbend the 
Tail, and if it be dill' in opening, and fnap to again, then The Tom? Woman's heft Companion, 
it is new; but if limber and flagging, it is flale. If new, 
it has a pleafant Scent at that Part of the Tail which joins 
to the Body; if it is fpent, a white Scurf will ifiue out of 
the Roots of the fmall Legs, and at the Mouth. To fee 
whether it is full, open it with the Point of a Knife on 
the Bend of the Tail, as it is tied down; and if it fill the 
Shell there, and be red, hard, and pleafant fcented, it is 
good ; but if finking and foft, it is fpent and walled ; for 
the Filhmonger, to deceive the ignorant Buyer, will only 
open them at the extreme Part of the Tail; and tho’ they 
be wafted, they will appear well enough there. If you 
fufpeft the Claws filled with Water to make them weighty, 
as fometimes they do, pull out a Plug you will find there, 
and the Water will gufh out. 
To chufe Crah-pifh great and fmall. 
If ftale, the Joints of their Claws will be limber, the 
Colour of their Shells of a dulky Red, and an ill Scent 
juft under the Throat; their Eyes will be very loofe, tura 
any way with the Tip of your Finger, and fink inward. 
To chufe Scale. 
Chufe them by their Thicknefs; and the She-Scate is 
always the fweeteft, efpecially if large. 
To chufe Prawns and Shrimps, 
If new, they will be hard and fliff, call a pleafant Scent, 
and their Tails turn flrongly inward: But if ftale, they 
will be limber, and fade in their Colour, finell faintly, 
and feel clammy. 
To chufe Cod and Codlings. 
Such are bell that are thick towards the Head, and 
whofe Flelh when cut is pe,fedlly white. 
To chufe Sturgeon. 
If it cuts without crumbling, and the Veins and GrifHe 
give a true Blue where they appear, and the Flefh a per- 
fect White, then conclude it to be good.  The Toung Woman's heft Companion. 
Are known to be good when the Flakes rife well and 
oily, the Bone parts clean from the Flelh, and they are of 
a bright natural Colour, and good Scent; but they are 
bad when they break Ihort, are hard and dry, change Co- 
lour, the Skin rough, flicking clofe, not well to be flirted 
or removed. 
Salt Cod and Old Ling 
To chufe Pickled Herrings and Pilchards. 
Open the Back; if the Flefh be foft and mellow, kind- 
ly parting from the Bone, comes out in long Flakes, the 
Bone white, and fomewhat inclining to a light Red, then 
are they new and good; but if the Flelh flick to the Bone, 
be brittle and rough, the Bone of a yellowifh, blackifh, 
or murrey Colour, they are rufty, and of little Worth. 
To chufe Red Herrings. 
If they carry a good Glofs, and the Flefh part kindly 
from the Bone, and they be of a light bright Colour, 
they are good; but the contrary fhews them decay’d or 
rufly. 
Open the Cork in the Middle of the Head of the Bar- 
rel, put in your Little Finger, and tafte the Pickle ; If it 
taftes mellow, has a good Relifh, and looks of a dufky 
Red, then it is the natural Pickle, and they may prove 
well; but if it be whitilh, watry, rough, and very brac- 
kifh, it fignifies new Pickle has been put to them. But 
to try the Fifh, open the Backs of two or three of them; 
and if the Flefh be of a pleafant Red, foft and mellow, 
the Bone moifl and oily, the Flelh eafily parting to good 
Lengths without breaking, then are they good; but if it 
be ftiff, brittle, of a dulky Colour, the Bone dry, and of 
a whitilh Yellow, or blackifh, then they are decay’d, or 
have been rufty, and artificially recovered, and confe- 
quently naught, 
To chufe Anchovies. The Young Woman's beji Companion. 
11 
Bread. 
I think it not improper to give our Readers the Weight 
and Sizes of the different Loaves, made by the Authority 
of the Magiftrates. A Peck Loaf to weigh 17 Pounds, 
6 Ounces, 1 Dram; a Half-Peck Loaf to weigh 8 Pounds, 
11 Ounces, and half a Dram; a Quartern Loaf to weigh 
4 Pounds, 5 Ounces, 8 Drams and a Quarter. 
The proper Seafons of all Sorts of Prow fans. 
Houfe-Lamb is in its high Seafon particularly at Chrifl- 
mas, though it is to be procured all the Year round. 
Grafs-Lamb begins to be in Seafon in April, and holds 
good to the Middle of Auguf. 
Mutton, Veal, and Beef, are in Seafon all the Year. 
Pig and Pork come in Seafon at Bartholomevs-Tide, and 
hold good till Lady-Day. 
Poultry in Seafon, 
January: Turkeys, Capons, Pullets, Fowls, Chickens, 
Hares, all Sorts of Wild Fowl, Tame Rabbets, and Tame 
Pigeons. 
February: The fame as January, with Green Geefe, 
Ducklings, and Turkey-Pouks. Note, In this Month all 
Sorts of Wild Fowl begin to decay. 
March: This Month the fame as the laft; with this 
Difference only, that Wild Fowl are now quite out of 
Seafon. 
April: Pullets, Fowls, Chickens, Pigeons, young Wild 
Rabbets, Leverets, young Geefe, Ducklings, and Turkey- 
Poults. 
May, June, July: The fame; only add to this laft, Par- 
tridges, Pheafants, and Wild Ducks. 
Auguft: The fame. 
September, October, November, December: All Sorts of 
Fowls, both Wild and Tame; but particularly Wild Fowl 
are in high Seafon the three Months laft above men- 
tioned. 12 
The Young Woman's befi Companion. 
Fijh in Sea/on. 
From Lady-Day to Midfummer, Lobfters, Crabs, Cray- 
fifh, Mackn-rel, Breams, Barbel, Rbach, Shad, Lampreys 
or Lamper Eels and Dace. Note as to Eels, fuch as are 
catched in running Water are looked upon as preferable 
to any Pond Eels, but for thefe laft the Silver ones are in 
moft Efteem. 
From Midfummer to Michaelmas, Turbot, Trout, Seals, 
Grigs, Salmon, Sturgeon, Lobfters, and Crabs. 
From Michaelmas to Chrijimas, Cod and Haddock, 
Ling, Herrings, Sprats, Soals, Flounders, Plaice, Dabs, 
Eds, Chare, Thornbacks, Oyfters, Salmon, Perch, Carp, 
Pike, and Tench. 
In this Quarter, Smelts are in high Seafon, and hold 
till after Chrijimas. 
From Chrijimas to Lady-Day, Gudgeons, Smelts, Perch, 
Anchovy and Loach, Scollops, Periwincles, Cockles, and 
Mufcles. 
Instructions for Dressing all Sorts of 
Common Provifions. 
Rules for Roaftinp. 
Make your Fire in the flrft place in Proportion to the 
Joint you drefs (be it what it will) but whether fmall or 
large, let it be clear and brifk. If your Joint be larger 
than ordinary, take care to lay a good Fire to cake; and 
keep it always clear from Afhes at the Bottom. 
When you imagine your Meat half done, move the 
Spit and Dripping-Pan at fome fmall Dillance from the 
Fire, which you muft then llir up, and make it burn as 
brifk as you can; for obferve, the quicker your Fire, the 
better and more expeditioully will your Meat be roafted. The Toung Woman's beft Companion. 
13 
For the firft half Hour fprmkle your Meat with Salt, 
then dry and flour it; after that, take a large Piece of 
Paper and butter it well, when you have fo done, fatten it 
on the Butter Side to the Meat, and then let it remain till 
your Meat is enough. 
To roaft a Rib of Beef. 
To roaft a Rump or Surloin of Beef 
Don’t fait either of them in the Manner you do your 
Ribs; but lay them at a convenient Diftance from the 
Fire, then bafte them once or twice with Salt and Water, 
but afterwards with Butter ; then flour them, and keep con- 
ftantly batting them with what drops from them. 
To make Gravy for Roaft Beef. 
Take three Spoonfuls of Vinegar, about a Pint of boil- 
ing Water, a Shallot or two, and a fmall Piece of Horfe- 
radifh, add to thefe two Spoonfuls of Catchup, and one 
Glafs of Claret. When your Meat is near done, put 
thefe Ingredients into a clean Dilh under your Meat while 
it is roafting, -bafte it with this two or three Times; then 
ttrain it and put it under your Meat; Garnitti your Ditti 
with Horfe-raditti and red Cabbage. 
To roaft Mutto7l and Lamb, 
Maks your Fire quick and clear before you lay your 
Meat down, bafte it often whilft it is roafting, and when 
almoft enough, dredge it with a finall Quantity of Flour. 
N. B. If it be a Breaft, remember to take off the Skin 
before you lay it down. 
If it be a Shoulder, bafle it with Milk till it is near 
half done, then flour it and bade it with Butter; if you 
intend to fluff it, take the fame Materials as you would for 
a Fillet. 
The Ingredients for a Fillet are thefe that follow: Take 
what Quantity you think proper of Thyme, Marjoram, 
Parfley, a fmall Onion, a Sprig of Savory, a fmall Quan- 
tity of Lemon-peel cut very fine, Nutmeg, Pepper, Mace, 
To roaji Veal. The Tom? Woman1 s heft Companion. 
Crumbs of Bread, three or four Eggs, a Quarter of a Pound 
of Marrow or Butter, with Flour intermixed id order to 
make it ftiff. Put one Half of your Stuffing thus prepared 
into the Udder, and diflribute the Remainder in fuch a 
Number of rloles as you think convenient to make in the 
flefhy Part. 
If you have the Loin to road, cover it over with a clean 
Piece of Paper, that as little of the Kidney Fat may be 
loft as poffible. If it be a Brcaft, it muft be covered with 
the Caul, and the Sweetbread muft be fattened with a 
Skewer on the Backfide; when it is near enough take the 
Caul off, then bafte it and dredge it well with Flour. 
Serve it up with a proper Quantity of melted Butter, and 
let your Difh be garnifhed with Lemon. 
When your Pork is laid down, let it be Tome Diflance 
from the Fire for a while, and take care to flour it pretty 
thick; when you find the Flour begins to dry, wipe it 
perfectly clean with a coarfe Cloth; then take a fharp 
Knife, if it be a Loin, and cut the Skin acrofs; after 
you have fo done, raife your Fire, and put your Meat 
nearer to it than before; bafte it well, and roaft it as quick 
as you can. 
If it be a Leg, you mufl make your Incifions very deep, 
when it is almoft ready, fill up the Cuts with grated Bread, 
Sage, Parfley, a fmall Quantity of Lemon-peel cut fine, 
a Bit of Butter, about two or three Eggs, and a little 
Pepper, Salt, and Nutmeg mixed together: When it is full 
enough, ferve it up with Gravy and Apple-fauce. 
If you intend to roall a Spare-rib, you mufl bade it with 
Butter, Flour, and Sage fhred very fmall; When enough, 
fend it to Table with a proper Quantity of Apple-fauce. 
If Pork is not well done, it is apt to furfeit. 
To roaji Pork. 
To roajl a Pig. 
Before you put your Pig on the Spit, let it lie for a 
Quarter of an Hour in warm Milk, then take it out and The Young Woman's bejl Companion. 
wipe it perfectly dry; then take a Quarter of a Pound of 
Butter, and about the fame Weight in Crumbs of Bread, 
a fmall Quantity of Sage, Thyme, Parlley, Sweet Marjo- 
ram, Pepper, Salt, and Nutmeg, and the Yolks of two or 
three Eggs; mingle thefe all well together, and few it up 
in the Belly; After this flour it very thick, and then put it 
on the Spit; and when you lay it to the Fire, take care 
that both Ends of it burn clear, or elfe hang a flat Iron on 
the Middle of the Grate till you find they do. When the 
Crackling begins to grow hard, wipe it clean with a Cloth 
that has been purpofely wetted in Salt and Water, then 
bade it well with Butter. As foon as you find the Gravy 
begins to run, put a Bafon or two into the Dripping-pan 
to catch what falls: When your Pig is enough, take about 
a Quarter of a Pound of Butter and put it into a coarfe 
Cloth, and after you have made your Fire perfectly clear 
and brilk, rub your Pig with it all over, till the Crackling 
is quite crifp, and then take it from the Fire. Before you 
take it from the Spit, cut the Head off firft, and then the 
Body into two Parts; after that cut the Ears off-, and place 
one at each End; as alfo divide the under Jaw in two, and 
place one Part on each Side. When Matters are thus far 
prepared melt fome Butter, mix it with the Gravy, the 
Brains when bruifed, and a fmall Quantity of Sage flared 
fmall; and then ferve it up to Table. 
To roaji a Hare with a Pudding in his Belly. 
When you have walked the Hare, nick the Legs through 
the Joints, and Ikewer them on both Sides, which will 
keep it from drying in the Reading; when you have 
Ikewer’d her, put the Pudding into her Belly, bafte it with 
nothing but Butter, put a little in the Dripping-pan: 
When your Hare is enough, take the Gravey out of the 
Dripping-pan, and thicken it up with a little Flour and 
Butter for the Sauce. 
Take the Liver, a little Beef Suet, Sweet Marjoram 
To make a Pudding for a Hare. The Toung Woman's heft Companion. 
and Parfley fhred fmall, with Bread Crumbs and two Eggs; 
feafon it with Nutmeg, Pepper, and Salt, to your Talle, 
mix all together, and if it be too iliff, put in a Spoonful or 
two of Cream : You mull not boil the Liver. 
To roajl Rabbets. 
When they are laid down, bade them well with good 
Butter, and then dredge them with Flour if they be young 
and fmall; let your Fire be clear: They will be enough, 
in about Half an Hour, but if they are large, give them 
a Quarter of an Hour’s reading longer. Before you take 
them up, melt a proper Quantity of good Butter; and 
when you have boiled their Livers with a Bunch of Par- 
lley and fhred them fmall, put one Half into your Butter, 
and pour it under them, and referve the reft to garnifh 
your Difh. 
17 o roajl Pigeons. 
Take fome Parfley and cut it fmall, then take a little 
Pepper, Salt, and a fmall Piece of Butter, mix thefe all 
tegether, and put them into the Bellies of your Pigeons, 
tying the Neck Ends tight, fallen one End of another 
String to their Legs and Rumps, and the other to your 
Mantle-piece. Keep them condantly turning round, and 
bade them well with Butter; when enough, ferve them 
up, and they’ll fwim with Gravy. 
To roajl Venifoil. 
In the firft place prepare feme Vinegar and Water to 
walk your Venifon in, and dry it afterwards with a clean 
Cloth, then either cover it with the Caul, or with Paper 
very plentifully buttered ; lay it down before a clear Fire 
and keep bailing it with Butter till it is almofl: enough; 
after this, take a Pint of Claret, put fome whole Pep- 
per, Nutmeg, Cloves, and Mace to it, and boil them all to- 
gether in a Sauce-pan; pour this Liquor twice over your 
Venifon; after that, take-it up, and after you have drain- 
ed it, ferve it up in the fame Dilh as your Venifon, then 
place a fuflicient Quantity of Gravy on one Side of your 
Dilb and fweet Sauce on the other. The Toung Woman's befi Companion. 
To roaji Mutton, Venifon Fajkion. 
Take a hind Quarter of Mutton that is fat, and cut the 
Leg as you would a Haunch of Venifon, then rub it welt 
with a proper Quantity of Salt-petre, and hang it up for 
two or three Days in fome moid Place; but wipe it, how- 
ever, with a clean Cloth, at lead: twice a Day; After this, 
put it into a Pan, then boll a Quarter of an Ounce of Alt 
Spice in a Quart of Claret, and pour it boiling-hot into 
your Pan, then let it dand covered for two or three Hours. 
Thus prepared, it is ready for the Spit; lay it to the Fire, 
and condantly bading it with Butter and fome of your 
Liquor, it will be ready in an Hour and a Half, if }Our 
Fire be clear, and your Joint be of a moderate Bignefs. 
When taken up, fend it to Table with a proper 003111117 
of Gravy in one Bafon, and fome fweet Sauce in the 
other. 
To roaji a Goofe. 
Take a little Sage, and a fmall Onion chopt final!, 
fome Pepper and Sait, and a Bit of Butter, mix thefe to- 
gether, and put into the Belly of the Goofe. Then fpit 
it, finge it with a Bit of white Paper, dredge it with a 
little Flour, and*bafte it wth Butter. When it is done, 
which may be known by the Legs being tender, take it 
up, and pour through it two Glades of red Wine, and 
ferve it up in the fame Difh, and fome Apple-fauce in a 
Bafon. 
Before you lay it down, take about a Quarter of a 
Pound of lean Veal, a fmall Quantity of Thyme, Parfley, 
Sweet Marjoram, forae Winter Savory, a fmall Quantity 
of Lemon-peel, and one Onion Hired fmall; add to thefe, 
a grated Nutmeg, a fmall Quantity of Salt, a Dram of 
Mace, and Half a Pound of Butter; pound your Meat 
as fmall as poflible, and cut your Herbs likewife very 
fmall; when your Materials are thus prepared, mix them 
all together with two or three Eggs, and as much Flour 
To roaji a Turkey. The Young Woman's bsfl Companion. 
or Crumbs of Bread as will make the Whole of a proper 
Confidence: Fill the Crop of your Turkey with the fa- 
vory Ingredients; after that, lay it down at a fmall Di- 
fiance from the Fire. In about an Hour and a Quar- 
ter it will be enough, if it be of a moderate Size; but 
if very large, allcw.it a Quarter of an Hour longer. 
At the Time of Year when Houfe-Lamb is very dear, 
take the hind Quarter of a large Pig, take off the Skin, 
and roaft it, and it will eat like Lamb, with Mint Sauce, 
or with a Sallad, or Seville Oranges. 
To roaft the hind Quarter of a Pig, Lamb Fajhion. 
Take a Leg about two or three Days old, fluff it all- 
over w'ith Cockles or Oyfters and roaft it; garnifh your 
Difh with Horfe-radifh. 
To roaft a Leg of Mutton with Cockles or Oyfters. 
To roaft a Tongue or Udder. 
Parboil your Tongue or Udder, then flick into it ten or 
twelve Cloves, and whilft it is roafting bafte it with Butter? 
when it is ready, take it up and fend it to Table with 
fome Gravy and fweet Sauce. 
To roaft a Calf's Liver. 
Lard your Liver well with large Slices of Bacon, fafterr 
ft on a Spit, roaft it at a gentle Fire, and ferve it up with 
good Veal Gravy, or a Poivrade. 
A good Sauce fer Teal, Mallard, Ducks, Sec. 
Take a Quantity of Veal Gravy, according to the Big- 
nefs of your Difh of Wild Fowl, feafoned with Pepper and 
Salt, fqueeze in the Juice of two Oranges, and a little Cla- 
ret; this will ferve all Sorts of Wild Fowl. 
Directions concerning Poultry. 
If your Fire is not very quick and clear when you lay 
your Poultry down to roaft, it will not eat To Tweet or look 
fo beautiful to the Eye. The Toung Woman's heft Companion. 
To roajl an Eel. 
Take a great Eel, flit the Skin a little Way, then pull 
off the Skin, Head and all, parboil the Eel till it comes 
from the Bone, then fhred it with Tome Oyfters, fweet 
Herbs, and Lemon-peel, feafon it with Salt; fcower the 
Skin with Salt and Water, and fluff it full again with the 
Meat, few it up and roaft it with Butter; for Sauce, take 
fome white Wine, diffolve three Anchovies in it, and beat 
as much Butter as will ferve for Sauce; then ferve it up. 
19 
To drejs Rabbets like Moor Game. 
Take a young Rabbet, when it is cafed, cut off the 
Wings and the Head; leave the Neck of your Rabbet as 
long as you can; when you cafe it you mull leave on the 
Feet and Claws, and pull off the Skin, then double your 
Rabbet and fkewer it like a Fowl; put a Skewer at the 
Bottom through the Legs and Neck, and tie it with a 
String, it will prevent it flying open. When you difh it up 
make the fame Sauce as you would do for Partridges. Three 
is enough for one Difh. 
To roajl Woodcocks and Snipes. 
Put them on a little Spit proper for the Purpofe, toaff 
Part of a Three-penny Loaf brown, and put it in a Difh, 
which you muff fet under your Birds; baffe them well 
with Butter, and let the Trail drop on the Toaft at the 
Bottom of your Difh, and your Birds. Take care to have 
Half a Pint of good Gravy ready to pour into a Difh; 
and ferve them up. 
N. B. Never take any Thing out of a Woodcock or 
Snipe; nor ever put any Ingredients into the Bellies of 
your Wild Ducks, as you do either into Tame ones or 
into Geefe. 
Trufs them handfomely on the Back, but neither draw 
them nor cut off their Feet; Lard them with fmall Lar- 
doons, or elle fpit them on a wooden Skewer, with a fmall 
Lard of Bacon between two ; when they are near mailed 
To roaft Larks. rfhe Toung Woman's hejl Companion. 
enough, dredge them with Salt powdered fine, and fine 
Crumbs of Bread. When they are ready, rub the Dilh 
you defign to ferve them in with a Shalot, and ferve them 
with Salt and Pepper, Verjuice, and the Juice of an O- 
range and Crumbs of Bread fried, and ferve them in a 
Plate by themfelves; or with a Sauce made of Claret, the 
Juice of two or three Oranges, and a little fhred Ginger, 
fet over the Fire a little while with a Bit of Butter. You 
may ufe the fame Sauce for broiled Larks, which you 
muR open on the Breads when you lay them upon the 
Gridiron. 
General Directions for Boiling. 
KNOW the Weight of your Meat before you put it 
into your Pot; be your Joint fmall or large, allow 
a Quarter of an Hour for every Pound; take care before 
you put your Meat in, that your Pot be perfectly neat and 
clean, as well as the Water that you put in. When your 
Water begins to fimmer Ikim it well, for a Skum will al- 
ways rife; and if through Careießhefs you let it boil 
down, your Meat will be black, or of a dingy Colour. 
N. B. You muft put all Meats that are well faltsd into 
your Water whilft it is cold: But your Water muft boil 
firft before you put in your frefh Meats, of what Nature 
or Kind foever. 
To boil a Leg of Lamb, ‘with the Loin fry d. 
When your Lamb is boiled lay it in the Difh, and pour 
upon it a little Parlley, Butter, and green Goofeberries 
coddled, then lay your fried Lamb round it; take fome 
fmall Afparagus, and cut it fmall like Peafe, and boil it 
green, when it is boiled drain it in a Cullinder, and lay it 
round your Lamb in Spoonfuls. Garnifh your Difh with 
Goofeberries, and Heads of Afparagus in Lumps.. This 
is proper for a Bottom Difh. The Young Woman's heft Companion. 
21 
To boil a Leg of Lamb with Chickens. 
When your Lamb is boiled pour over it Parfley and But- 
ter, with coddled Goofeberries; lay your Chickens round 
your Lamb, and pour over the Chickens a little white Fri- 
caflee Sauce. Garnifh your Dilh with Sippets and Lemon. 
This is proper for a Top Dlfh. 
To boil a Ham. 
Put your Ham into a Copper in Cafe you have one, 
let it lie there for three or four Horn's fucceffively before 
you let your Water boil, but keep fcumming it all the 
Time notwithftanding; after that, make your Copper 
boil, and then, in an Hour and a Half it will be enough 
in cafe it is but fmallj and two Hours will be fufficient if 
it be large. 
If your Tongue be fait, put it into your Pot over 
Night, but don’t let it boil till about three Hours before 
you intend to ferve it up to Table. Take care that it boils 
all thofe three Hours; if frelh out of the Pickle, two 
Hours; but let your Water boil before you put it in. 
To boil a Tongue. 
To boil pickled Pork. 
Walk your Pork and fcrape it clean, then put it in 
when the Water is cold, and let it boil till the Rind be 
tender. 
To boil a Duck or Rabbet with Onions. 
Let your Rabbet or Duck be boiled in Plenty of Water, 
and as a Scum will always rife, be lure to take it off, for 
if it boils down, it will either blacken or difcolour, at 
lead:, your Meat: Give them about Half an Hour’s boil- 
ing. As for your Sauce, firft peel your Onions, and as 
you peel them throw them into cold Water, then take 
them out, and cut them into Slices; boil them in Milk 
and Water, and Ikim the Liquor. They will not require 
above Half an Hour's boiling; when they are enough, 
throw them into a clean Sieve in order to drain them; 
then, when you have chopt them fmall, put them into a 22 
The Toung Womari s heft Companion. 
Sauce-pan, dull them with a little Flour, put two or three 
Spoonfuls of Cream to them, a large Bit of Butter, Hew 
them over the Fire all together, and when they are fine 
or thick, lay your Duck or Rabbet into your Difh, and 
bury it as it were with your Sauce. If it be a Rabbet cut 
the Plead in two, and lay the Parts fo divided on each 
Side of the Difh. If it be a Duck for Change make the 
following Sauce; cut an Onion fmall, then take half a 
Handful of Parfley clean pick’d and well walked, let it be 
chopt fmall; cut a Lettuce likewife fmall; then take about 
a Quarter of a Pint of good Gravy, and a Lump of But- 
ter rolled in Flour; fqueeze fome Lemon Juice into it, and 
add a little Pepper and Salt; Hew thefe all together for a- 
bout Half and Hour, then enrich it with two or three 
Spoonfuls of red Wine. 
When your Goofe has been feafoned with Pepper and 
Salt lor four or five Days, you mull boil it about an Hour; 
then ferve it hot with Turnips, Carrots, Cabbage, or Colly- 
flowers, tolled up with Butter. 
To boil a Goofe. 
To boil Pigeons. 
Let your Pigeons be boiled by themfelves for about a 
Quarter of an Hour; then boil a proper Quantity of 
Bacon cut fquare, and lay it in the Middle of your Difh. 
Stew fome Spinage; garnifh with Parfley dried crifp before 
the Fire. 
Let them have a good deal of Water, and keep it boil- 
ing ; Half an Hour will be fufficient for fmall ones, but 
allow three Quarters if your Pheafants are large. Let 
your Sauce confift of Sellery dewed with Cream; add to 
it a fmall Lump of Butter rolled in Flour: When you 
have taken them up, pour your Sauce all over them. Gar- 
niih your Dilh with Lemon. 
To boil Pheafants. 
Trufs them and boil them white an 4 quick; For Sauce, 
boil and Ihred the Livers, and fome Parfley Ihred fine; add 
To boil Rabbets. The Younz Woman's hell Companion. 
to them fome Capers, and mingle all thefe with about 
Half a Pint of Gravy, a Glafs of white Wine, a little 
Mace, Nutmeg, Pepper and Salt, and a Lump of Butter 
about the Bignefs of a Walnut rolled in Flour; let it 
all boil together till it is thick, then take up your Rab- 
bets, and pour your Sauce over them. Garnifh your Difh 
with Lemon. 
Take four or five Chickens, as you would have your 
Di-fh in Bignefs; if they be fmall ones fcald them be- 
fore you pluck them, and take out the Breaft-bone; wadi 
them, trufs them, cut off their Heads and Necks, and 
boil them in Milk and Water, with a little Salt: Half an 
Hour or lefs will boil them. They are better for being 
killed the Night before you ufe them. 
To hoi I Chickens. 
To make Sauce for Chickens. 
Take the Necks, Gizzards, and Livers, boil them in 
*Water; when they are enough ftrain off the Gravy, and 
put to it a Spoonful of Oyfter-pickle: Take the Livers, 
break them fmall, mix with them a little Gravy, and rub 
them through a Hair Sieve with the Back of a Spoon; 
then put to it a Spoonful of Cream, a little Lemon, and 
Lemon-peel grated; thicken it up with Butter and Flour. 
Let your Sauce be no thicker than Cream, which pour 
upon your Chickens. Garnifh your Difn with Sippets, 
Mufhrooms, and Slices of Lemon. They are proper for 
a Side-Difh or Top-Dilh, either at Noon or Night. 
When your Turkey is dreffed and drawn, trufs it, cut 
off his Feet, take down the Breaft-bone with a Knife, 
and few up the Skin again; fluff the Breaft with a white 
Stuffing. 
To boil a Turkey, 
Take the Sweetbread of a Calf, boil it, fhred it fine. 
With a little Leef-fuet, a Handful of Bread-crumbs, a 
litJe Lemon-peel, Bart of a Liver, a Spoonful or two of 
To 7nake the Stuffing. The Young Woman's befi Companion. 
Cream, with Nutmeg, Pepper, Salt, and two Eggs, mix 
all together, and fluff your Turkey with Part of the Stuf- 
fing, (the reft you may either boil or fry to lay round it) 
dredge it with a little Flour, tie it up in a Cloth, and boil 
it with Milk and Water. If it be a young Turkey an 
Hour will boil it. 
To make Sauce for a Turkey. 
Take a little fmall white Gravy, a Pint of Oyfters, 
two or three Spoonfuls of Cream, a little Juice of Le- 
mon, and Salt to your Tafte; thicken it up with Flour and 
Butter, then pour it over the Turkey, and ferve it up; lay 
round your Turkey fried Oyfters and Forced-Meat. Gar- 
niih your Dilh with Oyfters, Mufhrooms, and Slices of 
Lemon. 
To 7?iake another Sauce for a Turkey. 
Take a little ftrong white Gravy, with fome of the 
whiteft Sellery you can get, cut it about an Inch long, 
boil it till it be tender, and put it into the Gravy, with 
two Anchovies, a little Lemon-peel fhred, two or three 
Spoonfuls of Cream, a little Mace Hired, and a Spoonful 
of white Wine; thicken it up with Flour and Butter. If 
you diflike the Sellery, you may put in the Liver as you 
did for Chickens. 
Instructions 'with Regard to 
Greens, Roots, and other Produce of the 
Kitchen-Garden. 
MOST injudicious Cook-maids, for the Generality, 
fpoil all their Materials from the Garden by boiling 
them over-much. All Greens of what Denomination 
foever fhould have a Crifpnefs, for in Cafe they happen 
to be over-boiled, not only their Beauty, but their Sweet- 
nefs too, is loft. The To um Woman's be ft Companion. 
Before you put your Greens, however, into your Pot, 
take particular Care to pick them, and wath them well. 
-For fear of any Dull or Sand, which is too apt to hang 
round wooden Veftels, lay them always in a clean earthen 
Pan. Let your Greens be boiled in a large Quantity of 
Water, and in a Copper Saucepan by themfelves; for 
whenever you boil them with your Meat, you will always 
find that they will be difcoloured. Take notice, that no 
Iron Pans are proper for this Purpofe; always make ufe, 
therefore, of Copper or Brafs. 
In the firft place, fcrape them very clean, and rub them 
well with a coarfe Cloth as foon as you find them enough. 
After that, Aide them into a Plate, and pour over them a 
proper Quantity of melted Butter. They will not require 
above half an Hour’s boiling in cafe they be young Car- 
rots; if they are large, they will require twice that Time; 
but if they be your old Sandwich Carrots, you muft give 
tnem two Hours boiling at leaft. 
To drefs Carrots. 
To hoil Cabbage or Savoy Sprouts. 
If your Savoys be cabbaged, drefs off the out Leaves, 
and cut them in Quarters; take oft" a little of the hard 
Ends, and boil them in a large Quantity of Water with a 
littje Salt; when boiled drain them, lay them round your 
Meat, and pour over them a little Butter. Any thing 
will boil greener in a large Quantity of Water than other- 
wife. 
To drefs Spin age. 
Let it, in the firft place, be pick’d very clean, and then 
wafh’d in feveral Waters; put it into a Saucepan that will 
but juft boil it, and when you have ftrewed a fmall Quan- 
tity of Salt over it, cover up your Pan, ftiake it often, but 
put no Water to it. Let your Fire be clear and quick, 
over which you fet your Saucepan. When you find that 
your Greens are Ihrvmk to the Bottom, and the Liquor The loanp Woman's hefi Companion. 
proceeding from them boils up, take them up, and throw 
them into a clean Sieve, and drain them well, by giving 
them a Squeeze or two; then lay them in a clean Platc% 
but put no Butter over them. Have a fmall Bafon, how- 
ever, ready, and fet it in the Middle for every body at 
Table to take what Quantity they think bell. 
Spinage with poach’d Eggs is a Dilh very much ufed 
at Supper. 
‘To hoil Broccoli. 
Take Broccoli when it is deeded, or at any other Time; 
take off all the low Leaves from your Stalks, and tie them 
up in Bunches as you do Afparagus; cut them in little 
Pieces, of the fame Length you peel your Stalks. You 
muft let your Water boil before you put them in. Boil 
your Heads in Salt and Water, and Jet the Water boil 
before you put in the Broccoli; put in a little Butter. It 
takes very little boiling, and if it boils too quick it will 
take oft all the Heads. Ybu muft drain your Broccoli 
through a Sieve, as you do Afparagus. Lay the Stalks 
in the Middle, and the Bunches round them, as you would 
do Afparagus. 
This is proper either for a Side-difli or a Middle-difli. 
To boil Afparagus. 
Be careful to fcrape all your Stalks till they look white; 
then cut them all even, and tie them up in fmall Bun- 
dles. Have your Stew-pan ready with boiling Water, and 
throw them into it, together with fome Salt. Keep your 
Water conilantly boiling, and take them up when you find 
them tender. They will not only lole their Colour, but 
their Tafte likewife, if you let them boil too much. Cut; 
the Round of a fmall Loaf, about half an Inch thick; 
toad it well on both Sides, dip it in your Afparagus Li- 
quor, and lay it in your Dilh; then pour fome melted 
Butter over your Toait, and lay your Afparagus upon it, 
and all round the Dilh, with the white Tops towards the Yhe Young Woman's hefi Companion. 
Edge of the Difh. Pour no Butter over your Afparagus, 
but have fome melted to ferve up with it in a Baton. 
To boil Turnips. 
Boil thefe in the Pot with your Meat, for they eat bed 
fo. When they are enough, put them into a Pan, and 
math them with a large Lump of Butter, and a fmall 
Quantity of Salt. Some good Cooks pare them, and cue 
them into Pieces; then put them into a clean Saucepan, 
with Water juft enough. When boil’d, they drain them 
through a Sieve, then put them into a Saucepan with a 
good Lump of Butter, and after they have kept ftirring 
them over the Fire a few Minutes, ferve them up to Ta- 
ble. Others again take them up whole, and after fqueez- 
ing them between two Trenchers, to drain the Liquor 
from them, pour melted Butter over them, and ferve 
them up. 
Boil them with no more Water than what will juft five 
your Saucepan from burning. Let your Saucepan be co- 
ver’d clofe, and when they are enough their Skin will be- 
gin to crack. Let all the Water that you find in them be 
firft well drain’d out, and then cover them again for about 
two or three Minutes; after this peel them, and lay them 
in a Plate; then pour melted Butter over them. Your bdl 
Cooks, how'ever, when they have peel’d them, put them 
on a Gridiron, and let them lie till they are of a fine 
Brown, and fo ferve them up. Others again put them 
into a Saucepan with fome good Beef Dripping, and cover 
them clofe, fhake them often, and when they are crifp, 
and of a fine Brown, take them up in a Plate ; but for fear 
of any Fat, remove them into another, and then ferve 
them up, with a fmall Bafon of melted Butter. 
To boil Pot aloes. 
Let them be boiled in Plenty of Water; and when, by- 
running your Fork into them, you find they are foft, take 
them up, and fcrape them perfectly clean, but throw away 
To boil Par/nips. IThe Toting Woman's* bejl Companion. 
the thick Parts; Then have a Saucepan ready with fome 
Milk in it, and throw them into it; but keep flirting them 
over the Fire till they are of a proper Confluence. Don’t 
let them bum, but put a good Lump of Butter to them, 
and fome Salt. When your Butter is perfectly melted, 
ferve them up. 
To hoi! Artichokes. 
When you have wrung their Stalks off, put them into 
cold Water with their Tops downwards, by which means 
all the Dull and Sand that are in them will boil out. When 
the Water, once boils, they will be ready in about an Hour 
and a half. Serve them up with melted Butter in little 
Cups. 
String them in the firft place, then cut them in two, 
and after that acrofs; or, which is a nicer Way, cut them 
in four, and then acrofs, which makes eight Pieces. Lay 
them in Water and Salt, and when your Pan boils, throw 
in firft a fmall Quantity of Salt, and afterwards your Beans 
into the Water. They are enough as foon as they are 
tender. Take as much Care as you can to preferve their 
livcdy Green ; lay them in a fmall Difli, and ferve them 
tip with a Bafon of melted Butter. 
To I oil Trench Beans. 
Cut off all the green Part of your Flowers, and then 
cut your Flowers into four Farts. Let them lie in Water 
for an Hour; Then have fome Milk and Water boiling; 
put your Flowers in, and fkim your Saucepan well. As 
fbon as you find the Stalks tender, take them up, and 
carefully put them into a Cullender to drain. Then put 
a Spoonful or two of Water into a clean Stewpan, with a 
little Dull of Fleur, and about a Quartern of Butter; 
lhake it round till well melted, together with a little Pep- 
per and Salt. Then take half the Cauliflower, and cut it 
in the fame Manner as if you were to pickle it, and lay 
it in your Stewpan; turn it, and fliake the Pan round ; 
To hoi! Cauliflowers. The Toung Woman’s heft Companion, 
it will be enough in ten Minutes. Lay the dew’d Part of 
your Flowers into the Middle of a fmall Dilh, and the 
boil’d round it; pour the Butter you did it in over, and 
ferve it up. 
The bed Way to keep Meat hot, if it be done before 
your Company is ready, is to fet the Difh over a Pan of 
boiling Water; cover your Dilh with a deep Cover, fo as 
not to touch the Meat, and throw a Cloth over all. Thus 
you may keep your Meat hot a long time, and it is better 
than over-roading and fpoiling it. The Steam of the 
Water keeps the Meat hot, and does not draw the Gravy 
out, or dry it up; whereas if you fet a Dilh of Meat any 
Time over a Chafing-dilh of Coals, it will dry up the 
Gravy, and fpoil the Meat. 
Honv to keep Meat hot. 
Instructions for dr effing all Sorts of Fish. 
To broil Herrings and Sprats. 
T ET your Fire be very brilk, and your Gridiron hot; 
then wipe them dry with a coarfe Cloth, flour them 
well, and chalk your Gridiron. Keep them condantly 
turning; and when their Flelh parts from the Bone, they 
are enough. Melt Lome Butter with Muftard, and ferve 
them up to Table. 
To fry Herrings. 
Scale and wafh your Herrings clean, drew over them 
a little Flour and Salt; let your Butter be very hot before 
put your Herrings into the Pan; then fhake it to keep 
them ftirring, and fry them over a brifk Fire, When they 
are tried cut off their Heads and bruife them ; put to them 
a Gill of Ale, (but the Ale mull not be bitter) add a little 
Pepper and Salt, a fmail Onion or Shalot if you have 
them, and boil them all together. When they are boiled, 
drain them, and put them into your Saucepan aeain ; thicken them with a little Flour and Butter, put it into 3 
Bafon, and fet it in the Middle of your Diih; fry the 
Milts and Roes together, and lay round your Flerrings. 
Garnifh your Difh with crifp Parfley, and ferve it up. 
The Town? Woman's hejt Companion. 
To hoil Herrings. 
Take your Herrings, fcale, and wafh them; take out 
the Milt and Roe, fkewer them round, and tie them in a 
String, or elfe they will come loofe in the boiling, and be 
fpoiled. Set on a pretty broad Stewpan, with as much 
Water as will cover them ; put to it a little Salt, and lay 
in your Herrings with the Backs downwards; boil with 
them the Milts and Roes, to lie round them; they will boil 
in half a Quarter of an Hour over a flow Fire. When 
they are boiled, take them up with an Egg-Slice to turn 
them over, and fet them to drain. Make your Sauce of a 
little Gravy and Butter, an Anchovy, and a little boiled 
Parfley fhred; put it into a Bafon, fet it in the Middle of 
the Difh; lay the Herrings round, with their Tails to- 
wards the Bafon, and lay the Milts and Roes betwixt eve- 
ry Herring. Garnifh with crifp Parfley and Lemon; fo 
ferve them up. 
To pickle Herrings. 
Scale and clean your Herrings, take out the Milts and 
Roes, and fkewer them round; feafon them with a little 
Pepper and Salt, put them in a deep Pot, cover them with 
Alegar, put to them a little whole Jamaica Pepper, and 
two or three Bay-leaves; bake them, and keep them for 
Ufe. 
To keep Herrings all the Tear. 
Take frefh Herrings, cut off their Heads, open and 
wafh them very clean, feafon them with Salt, black Pep- 
per, and Jamaica Pepper; put them into a Pot, cover them 
with White-wine Vinegar and Water, of each an equal 
Quantity, and fet them in a flow Oven to bake; tie the 
Pot up clofe, aud they will keep a Year in the Pickle. The Young Woman's hefi Companion. 
31 
Whitings Ihould be walked with Water and Salt, then 
dry them well, and flour them; rub your Gridiron well 
with Chalk, and make it hot; then lay on, and when they 
are enough, ferve them with Oyfter or Shrimp Sauce: 
Garnifli them with Lemon fliced. N. B. The Chalk will 
keep the Filh from flicking. 
To broil Whitings, 
Take a Cod’s Head, wafh and clean it; take out the 
Gills, cut it open, and make it to lie flat. If you have 
not Conveniency of boiling it, you may do it in an Oven, 
and it will be as well or better. Put it into a Copper 
Difh, or an earthen one, lay upon it a little Butter, Salt, 
and Flour, and when it is enough take off the Skin. 
To chefs a Cod's Bead. 
Take a little white Gravy, about a Pint of Oyflers or 
Cockles, a little Aired Lemon-peel, two or three Spoonfuls 
of White-wine, and about half a Pound of Butter thick- 
en’d wkh Flour, and put it into your Boat or Bafon. 
Sauce for a Cod's Head. 
Plump them in their own Liquor, then drain them off,, 
and wafh them in cold Water; then fet on a little of their 
own Liquor, Water, and White-wine, a Blade of Mace, 
and a little whole Pepper; let it boil very well, then put 
in your Oyfters, and let them jud boil up; then thicken 
with the Yolks of Eggs, a Piece of Batter, and a little 
Flour, beat up very well. Serve up with Sippets and 
Lemon. 
To Jle--w OjJlers. 
Take half a dozen {mail Scallop-Shells, lay in the Bot- 
tom of every Shell a Lump of Butter, a few Crumbs of 
Bread, and then your Oyfters; laying over them again a 
few more Bread-Crumbs, a little Butter, and a little beaten 
Pepper; fo fet them to crifp, either in the Oven or before 
the Fire, and ferve them up. They are proper either for 
a Side-dilh or Middle-difh. 
Oyfers in Scallop-Shells. 32 
The Young Woman's beji Companion, 
Take your Carp or Tench, and wafh them; fcale the 
Carp, but not the Tench; when you have cleaned them, 
wipe them with a Cloth, and fry them in a Frying-pan, 
with a little Butter to harden the Skin. Before you put 
them into the Stewpan, put to them a little good Gravy; 
the Quantity mud be according to the Largenefs of your 
Fifli; with a Gill of Claret, three or four Anchovies at 
lead, a little Hired Lemon-peel, and a Blade or two of 
Mace; let all Hew together till your Carp be enough, over 
a How Fire; when it is enough, take Part of the Liquor, 
put to it half a Pound of Butter, and thicken it with a 
little Flour; fo ferve them up. Garnifli your Difh with 
crifp Parfley, Slices of Lemon, and Pickles. 
If you have not the Convenience of Hewing them, you 
may broil them before the Fire, only adding the fame 
Sauce. 
To Jienxi Carp or Tench. 
To fry Trout, or any other Sort of Fijh. 
Take two or three Eggs, more or lefs, according as 
you have Fifh to fry; take the Fifh, and cut it in thin 
Slices, lay it upon a Board, rub the Eggs over it with a 
Feather, and drew on a little Flour and Salt; fry it in fine 
Dripping, or Butter; let the Dripping be very hot before 
you put in the Fifh, but do not let it burn; if you do, 
it will make the Fifh black. When the Fifh is in the Pan, 
you may do the other Side with tiie Egg, and, as you fry 
it, lay it to drain before the Fire till all be fried. Then 
it is ready for Ufe. 
To collar Eels. 
Take the largeft Eels you can get, fldn and fpllt them 
down the Belly, take out the Bones, feafon them with a 
little Mace, Nutmeg, and Salt; begin at the Tail, and 
roll them up very tight, fo bind them up in a little coarfe 
Incle, boil it in Salt and Water, with a few Bay-leaves, a 
little whole Pepper, and a little Alegar or Vinegar. It 
will take an Hour boiling, according as your Roll is in The Young Woman’s heft Companion. 
Bignefs. When it is boiled, you mull tie it, and hang it 
up till it be cold; then put it into the Liquor that it was 
boiled in, and keep it for Ufe, 
If your Eels be fmall, you may roll two or three of 
them together. 
Take a large Pike, fcale and clean it; draw it at the 
Gills. To make a Pudding for the Pike. Take a large 
Handful of Bread-crumbs, as much Beef-Suet fhred fine, 
two Eggs, a little Pepper and Salt, a little grated Nut- 
meg, a little Parfley, Sweet-marjoram, and Lemon-peel, 
Hired fine; mix all together, put it into the Belly of your 
Pike, fkewer it round, and lay it in an earthen Difh, with 
a Lump of Butter over it, a little Salt and Flour, fo fet it 
in the Oven. An Hour will roaft it. 
To roaji a Pike nuith a Pudding in the Belly. 
To ftenv a Pike. 
Take a large Pike, fcale and clean it, feafon it in the 
Belly with a little Mace and Salt; Ikewer it round, put it 
into a deep Stewpan, with a Pint of fmall Gravy, a Pint 
of Claret, and two or three Blades of Mace; fet it over a 
Stove with a flow Fire, and cover it up clofe; when it is 
enough take Part of the Liquor, put to it two Anchovies, 
a little Lemon-peel (bred fine, and thicken the Sauce with 
Flour and Butter. Before you lay the Pike on the Difh, 
turn it with the Back upwards, take off the Skin, and 
ferve it up. Garnifh your Difh with Lemon and Pickle. 
Take a little of the Liquor that comes from the Pike 
when you take it out of the Oven, put to it two or three 
Anchovies, a little Lemon-peel fhred, a Spoonful or two 
of White-wine, or a little Juice of Lemon, which you 
pleafe; put to it fome Butter and Flour, make your Sauce 
about the Thicknefs of Cream, pour it into a Bafon or 
Silver Boat, and fet it in the Dilh with your Pike. You 
may lay round your Pike any Sort of fried Fiih, or broil- 
Sauce for a Pike. The Toting Woman1 s hefi Companion. 
Ed, if you have it. You may have the fame Sauce for a 
broiled Pike, only add a little good Gravy, a few (bred 
Capers, a little Parfley, and a Spoonful, or two of Oyfter 
or Cockle Pickle, if you have it. 
To Jle'w Eels. 
Take your Eels, cafe, clean, and fkewer them round; 
put them into a Stewpan, with a little good Gravy, a 
little Claret to redden the Gravy, a Blade or two of Mace, 
an Anchovy, and a little Lemon-peel, When they are 
enough, thicken with a little Flour and Butter. Garnifh 
with Parfley. 
To make Sauce for a hailed Salmon or Turlot. 
Take a little mild white Gravy, two or three Ancho- 
vies, a Spoonful of Oyfter or Cockle Pickle, a little fhred 
Lemon-peel, half a Pound of Butter, a little Parfley and 
Fennel fhred fmall, and a little Juice of Lemon, but not 
too much, for fear it Ihould take off the Sweetnefs. 
To make Sauce for Haddock or Cod, either hroiled or boiled. 
Take a little Gravy, a few Cockles, Oyfters, or Mufh- 
rooms; put to them a little of the Gravy that comes from 
the Fifh either broiled or boiled, (it will do very well if 
you have no other Gravy) a little Catchup, and a Lump 
of Butter. If you have neither Oyfters nor Cockles, you 
may put in an Anchovy or two, and thicken it with Flour. 
You may put in a few Hired Capers, or a little Mango, if 
you have it. 
Take the thick Part of a large Pike, and fcale it; fct on 
two Quarts of Water to boil it in, put in a Gill of Vine- 
gar, a large Handful of Salt, and when it boils put in 
your Pike, but lirft bind it about with coarfe Incle ; when 
it is boiled, you muft not take off the Incle, but let it be 
on all the time it is eating. It muft be kept in the fame 
Pickle it was boiled in; and if you do not think it ftrong 
enough, you muft add a little more Salt and Vinegar; fo 
To make Pike eat like Sturgeon. The Toung Woman's heft Companion. 
when it is cold, put it upon your Pike, and keep it for 
Ufe. Before you boil the Pike, take out the Bone. You 
may do Scate the fame Way, and in my Opinion it eats 
more like Sturgeon. 
To make Sauce for Salmon or Turbot. 
Boil your Turbot or Salmon, and fet it to drain; take 
the Gravy that drains from the Salmon or Turbot, an An- 
chovy or two, a little Lemon-peel fhred, a Spoonful of 
Catchup, and a little Butter; thicken it with Flour the 
Thicknefs of Cream; put to it a little fhred Parfley and 
Fennel, but do not put in your Parfley and Fennel till you 
are juft going to fend it up, for it will take oft'the Green. 
The Gravy of all Sorts of Fifh is a great Addition to 
your Sauce, if your Fifh be fweet. 
Lay them in Water all Night, and then boil them; if 
they be fait, Ihift them once in the boiling; when they 
are tender cut them in long Pieces; drefs diem up with 
Eggs, as you do Salt-filh; take one or two of them, and 
cut into fquare Pieces; dip them in Egg, and fry them to 
lay round the Difh. 
This is proper to lay round any other Difh. 
To drefs CoTs Zoons. 
To few Trout. 
Jake a large Trout» wafh it:> and Put in a Pan with 
White-wine and Gravy; then take two Eggs buttered, 
fome Pepper, Salt, Nutmeg, and Lemon-peel, a little 
Thyme,_ and fome grated Bread; mix them all together, 
and put in the Belly of the Trout; then let it flew a Quar- 
ter of an Hour, and put a Piece of Butter into the Sauce; 
ferve it hot, and garnifh with Lemon fllced. 
Lay your Cod in thin Slices at the Bottom of your 
Difh, with half a Pint of White-wine, a Pint of Gravy 
fome Oyllers and their Liquor, fome Pepper and Salt, and 
a little Nutmeg, and let it ftew till it is near enough; then 
To fie*w Cod. The Toung Woman's befi Companion, 
thicken it with a Piece of Butter rolled in Flour, and let 
it ftew a little longer. Serve it hot, and garnilh your Dilh 
with Lemon flioed. 
To boil Tench. 
Scale your Tench when alive, gut it, and wafh the In- 
fide with V inegar; then put it into a Stewpan when the 
Water boils, with fome Salt, a Bunch of Sweet-Herbs, 
fome Lemon-peel, and whole Pepper; cover it up clofe, 
and boil it quick till enough; then ftrain off fome of the 
Liquor, and put to it a little White-wine, fome Walnut- 
Liquor, or Mulhroom Gravy, an Anchovy, and fome 
Oyfters or Shrimps; boil them together, and tofs them 
up with thick Butter rolled in Flour, adding a little Le- 
mon Juice. Garnilh with Lemon and Florle-radilh, and 
ferve it up with Sippets. 
To butter Shrimps. 
Stew a Quart of Shrimps with half a Pint of White- 
wine, with a Nutmeg; then beat four Eggs with a little 
White-wine, and a Quarter of a Pound of beaten Butter; 
fhake them well in a Difh till they be thick enough, and 
ferve them up with one Sippet for a Side-difh. 
Take a Knuckle of Veal, and Part of a Neck of Mut- 
ton, to make white Gravy; put in an Onion, and a little 
whole Pepper and Salt to yourTafte; then take twenty 
Craw-fifh, boil and beat them in a Marble Mortar, adding 
thereto a little Gravy; ftrain them, and put them into the 
Gravy, alfo two or three Pieces of white Bread to thicken 
the Soop. Boil twelve or fourteen of the fmalleft Craw- 
fifh, and put them whole into the Difh, with a fewToafts 
or French Rolls, which you pleafe; fo ferve it up. 
You may make Lobfter Soop the fame Way, only ad- 
ding to it the Seeds of the Lobfter. 
Cra'W-FiJh Soop. 
To collar Salmon. 
Take the Side of a middling Salmon, and cut off the 
Head; take out all the Bones, and fcrape the Outfide; The Toung Woman's heft Companion. 
37 
feafon it with Mace, Nutmeg, Pepper and Salt; roll it up 
tight in a Cloth, boil it, and bind it up with Incle; it will 
take about an Hour boiling. When it is boiled, bind it 
tight again; when cold, take it very carefully out of the 
Cloth, and bind it about w'ith Filleting. You mud not 
take off the Filleting, but as it is eaten. 
To tnake Fickle to keep it in. 
Take two or three Quarts of Water, a Gill of Vine- 
gar, a little Jamaica Pepper and whole Pepper, a large 
Handful of Salt; boil them all together, and when it is 
cold put in your Salmon, fo keep it for Ufe. If your 
Pickle do not keep, you mull renew it. 
You may collar Pike the fame Way. 
To roaji a Lobjler. 
If your Lobfter be alive, tie it to the Spit, road and 
bade it about half an Hour; if it be boiled, you mud 
put it in boiling Water, and let it have a Boil, then lay it 
in a Dripping-pan, and bade it. When you lay it upon 
the Dilh, fplit the Tail, and lay it on each Side; fo ferve 
it up, with a little melted Butter, in a China Cup. 
To butter a Crab or Lobjier. 
Take all the Meat out of the Belly and Claws of your 
Lobder, put it into a Stewpan, with two or three Spoon- 
fuls of Water, a Spoonful or two of White-wine Vinegar, 
a little Pepper, fhred Mace, and a Lump of Butter; fhake 
it over the Stove till it be very hot, but do not let it boil; 
if you do, it will oil; put it into your Difh, and lay round 
it your fmall Claws, it is as proper to put it in Scallop- 
Shells, as on a Didr. 
To make an Oyjier Pie. 
Take a Pint of the large!! Oyfters you can get, clean 
them very well in their own Liquor; if you have not Li- 
quor enough, add to them three or four Spoonfuls of Wa- 
ter; take the Kidney of a Loin of Veal, cut it in thin 
Slices, and feafon it with a little Pepper and Salt; lay the The Town? Woman's heft Companion. 
Slices in the Bottom of the Difh, (but there mufi be no 
Pafte in the Bottom) cover them with the Oyfiers, firew 
over a little of the Seafoning you did for the Veal’; take 
the Marrow of one or two Bones, lay it over vour Oyfiers 
and cover them with Puff-p-afie. When it is baked, take 
off the Lid, put into it a Spoonful or two of White-wine, 
fhake it up all together, and ferve it up. It is proper for 
a Side-difii, either for Noon or Night. 
Bo broil Beef-Steaks. 
T'tke youi Steaks, and beat them with the Back of a 
Knife, firew them over with a little Pepper and Salt, lay 
them on a Gridiron over a clear Fire, turning them till 
they are enough; fee your Difh over a Chafing-difii of 
Coals, with a little brown Gravy; chop an Onion fmall 
and put it amongft the Gravy; (if your Steaks be not 
over-much done, Gravy will come therefrom) put it on 
a Difh, and fhake it all together. Garnilh your Diih 
with Shalots and Pickles. 
Take your Steaks and beat them with the Bade of a 
Knife, fry them in Butter over a quick Fire, that they 
may be brown before they be too much done. When 
they are enough, put them into an earthen Pot till you 
have fried them all; pour out the Fat, and put them into 
your Pan with a little Gravy, an Onion fined very fmall, 
a Spoonful of Catchup, and a little Salt; thicken it with 
a little Butter and Flour the Thicknefs of Cream. Gar- 
nifii your Difli with Pickles. 
Beef Steaks are proper for a Side-difii. 
To fry Beef Steaks. 
Take fome tender Beef-Steaks, pepper them to your 
Mind, but no Salt, for that will make them hard; turn 
them often, till they are enough, which you will know by 
their feeling firm ; then fait them to your Mind. For the 
Sauce take Oyfters with their Liquor, and wafh them in 
Salt and Water. Let the Oylter-Liquor fland to fettle. 
To broil Beef Steaks with Oyfler Sauce. Yhe Young Woman s heft Companion. 
and then pour off the Clear; flew them gently in this 
with a little Nutmeg or Mace, feme whole Pepper, a 
Clove or two, and take care you do not flew them too 
much, for that will make them hard. When they are al- 
moft enough, add a little White-wine, and a Piece of 
Butter rolled in Flour to thicken it. 
Some chufe to put an Anchovy, or Mulhroom Catchup, % 
into the Sauce, which makes it very rich. 
To few Beef Steaks. 
Pepper and fait your Steaks, which mull be cut ofF 
from the Rump, and lay them in your Stewpan ; pour in 
about half a Pint of Water, a Blade or two of Mace, two 
or three Cloves, a Bunch of fweet Herbs, a Lump of 
Butter rolled in Flour, an Anchovy, an Onion, and a Glafs 
of White-wine; cover them clofe, and let them flew fofe- 
ly till they are perfedlly tender; then take them out of 
the Pan to flour them, and fry them in frelh Butter. Pour 
off" all the Fat, drain the Sauce they were ftewed in, and 
then pour it into the Pan ; tofs up all together, till you 
find the Sauce is both thick and hot. 
Having cut Veal in Slices, feafon it with Salt, Pepper, 
Nutmeg, Sweet Marjoram, and a little Lemon-peel gra- 
ted ; wafh them over with Egg, and ffrew over them this 
Mixture; lard them with Bacon, dip them in melted But- 
ter, and wrap them in white Papers butter’d ; broil them 
on a Gridiron, a good Diftance from the Fire ; when they 
are enough, unpaper them, and ferve them with Gravy, 
and Lemon fliced. 
To drefs Veal Cutlets. 
Take a Neck of Veal, cut it in Joints, and flatten them 
with a Bill; cut off the Ends of the Bones, and lard the 
thick Ends of the Cutlets with four or five Bits of Bacon; 
feafon them with Nutmeg, Pepper, and Salt; flrew over 
them a few Bread-crumbs, and fweet Herbs fhred fine; firfl: 
dip the Cutlets in Eggs to make the Crumbs flick, then 
Another Way to drefs Veal Cutlets. The Toting Woman's heft Companion. 
broil them before the Fire, put to them a little brown 
Gravy Sauce; fo ferve it up. Garnilh your Difli with 
.Lemon. 
To fry Calves Feet in Eggs. 
Boil your Calves Feet fit for eating, take out the long 
Bones and fplit them in two; when they are cold, feafon 
them with a little Pepper, Salt, and Nutmeg; take three 
Eggs, put to them a Spoonful of Flour, dip the Feet in 
it, and fry them in Butter, You mull have a little Gravy 
and Butter for Sauce. Garnifh with Currants, fo ferve 
them up. 
Let your Fire be brifk and clear, then take a Loin of 
Mutton and cut it into Chops; pepper and fait them, and 
lay them on the Gridiron; keep them often turning, left 
the Pat flare and black them. When you think them 
enough, lay them in a Difh, and fend them to Table with 
pickled Cucumbers or Walnuts. 
To broil Mutton Chops. 
Take a Loin of Mutton, cut off the thin Part, then 
cut the red into Steaks, and flat them with a Bill; feafon 
them with a little Pepper and fait, fry them in Butter over 
a quick Fire; as you fry them put them into a Stew or 
Earthen Pan, till you have fried them all; then pour the 
Eat out of the Pan, put in a little Gravy, and the Gravy 
that comes from the Steaks, with a Spoonful of Claret, an 
Anchovy, and an Onion or a Shalot Hired; lhake up the 
Steaks in the Gravy, thicken it with a little Flour, fo ferve 
them up. Garnilh with Horfe-radilh and Shalots. 
To fry Mutton Steals. 
Take a Handful of grated Bread, a little Thyme and 
Parfley and Lemon-peel Hired very fmall, with fome Nut- 
meg, Pepper and Salt; then take a Loin of Mutton, cut 
it into Steaks, and let them be well beaten ; then take the 
Yolks of two Eggs, rub all over the Steaks, drew on the 
grated Bread with thefe Ingredients mixed; make your 
To drefs Mutton Cutlets. Sauce of Gravy, with a Spoonful or two of Claret, and 
»a little Anchovy. 
The Toung Woman's left Companion. 
Take your Pigeons, feafon and fluff them as you du 
jugged Pigeons, that is, take the Livers and fhred them 
with Beef-fuet, Bread-crumbs, Parfley, Sweet-marjoram, 
and two Eggs. Broil them either before the Fire, or in 
an Oven; when they are enough, take the Gravy from 
them, and take off the Fat; then put to the Gravy two 
or three Spoonfuls of Water, a little boiled Parfley fhred, 
and thicken your Sauce. Garnifh your Dilh with crifp 
Parfley. 
To broil Pigeons 'whole. 
To broil Cod-Sounds. 
After letting them lie in hot Water a few Minutes, take 
them out, and rub them well with Salt, to take off the 
black Dirt and Skin. When they look white, put them 
in Water, and give them a Boil; take them out and flour 
them well; fait, pepper, and broil them; when they are 
enough, lay them in your Difh, and pour melted Butter 
and Muftard on them. Broil them whole. 
Slit them down the Back, and feafon them with Pepper 
and Salt; lay them over a very clear Fire, and at a great 
Diflance. Let the Infide lie next the Fire till it is above 
half done ; then turn them, and take great" Care the flefliy 
Side do not burn ; throw fome fine Rafpings of Bread 
over it, and let them be of a fine Brown, but not burnt. 
Let your Sauce be good Gravy, with Mufhrooms; and 
garnifh with Lemon, and the Gizzards cur, flafhed, and 
broiled with Pepper and Salt. 
To broil Chickens. 
To broil Sattfages. 
Parboil them, then take care to have a clear Fire, and 
your Gridiron well cleaned; that they may not flick, 
flour them well, and keep them often turning; and when 
you think them enough, ferve them up to Table with 
Mullard. 42 
The Young Woman's beft Companion. 
To broil Pork Steaks. 
Let your Fire be clear and brifk, then take your Steak?, 
fait and pepper them well; keep them often turning, and 
be fure they are well done, for Pork takes more doing 
any other Sort of Meat. 
To fry Tripe. 
Cut your Tripe into Pieces about three or four Inches 
long, dip them in the Yolk of an Egg and a few Crumbs 
of Bread; fry them very brown, then take them out of 
your Pan, and lay them in a Dilh to drain. Have ano- 
ther Dilh warm, ready to put them in, and ferve them 
up, with Butter and Muftard in a Cup. 
Take about four Pounds of a Fillet of Veal, cut it in 
fmall Pieces as thin as you can ; then take a Stewpan, 
butter it well over, and fhake a little Flour over it, then 
lay your Meat in piece by piece, till all your Pan be co- 
vered ; take two or three Blades of Mace and a little Nut- 
meg, fet your Stewpan over the Fire, tofs it up together 
till all your Meat be white; then take half a Pint of 
llrong Veal Broth, which mull be ready made, a Quarter 
of a Pint of Cream, and the Yolks of two Eggs; mix all 
thefe together, put it to your Meat, keeping it tolling all 
the Time till they juft boil up; then they are enough : 
The laft Thing you do is to fqueeze in a little Lemon. 
You may put in Oyfters, Muihrooms, or what you will, 
to make it rich. 
To make -white Scotch Gallops. 
After your Calf’s-Head is flit, cleanfed, and half boiled 
and cold, cut it in thin Slices, and fry it in a Pan of brown 
Butter; then have a Tofs-pan on the Stove, with a Pint 
of Gravy, as much ftrong Broth, a Quarter of a Pint of 
Claret, as much White-wine, and a Handful of favour/ 
Balls, two or three fhriveiled Palates, a Pint of Oyfters, 
Cock’s-combs, Lamb-ftones, and Sweet-breads, boiled, 
To ha/h a Calf's- Head. 'The Tomg Woman's hefl Companion. 
blanched, and faced, with Mufhrooms and Truffles ; then 
put your Halh in the Dilh, and the other Things, fome 
round, and fome on it. Garnifh your Dilh with Lemon. 
To hajh Beef. 
Cut fome Slices of tender Beef, and put them into a 
Stewpan well floured, with a Slice of Butter, over a quick 
Fire, for three Minutes; and then put to them a little Wa- 
ter, a Bunch of fweet Herbs, or a little Marjoram alone, 
an Onion, fome Lemon-peel, with fome Pepper, Salt, and 
fome Nutmeg grated. Cover thefe dole, and let them 
ftevv till they are tender; then put in a Glafs of Claret, or 
Beer that is not bitter, and ffrain your Sauce; ferve it up 
hot, and garnilh it with red Beet Roots and Lemon lliced. 
This is a very good Dilh, 
A fine Hajh of Beef at Utile Ex pence. 
After having cut your Beef in thin Slices, make your 
Sauce for it as follows: Take fome Pepper and Salt, an 
Onion cut in two, a little WTater, and fome llrong Beer; 
after that take a Piece of Butter rolled in Flour, put it in 
your Pan, ftirring it till it bums; then put in your Sauce, 
and let it boil a Minute or two; then put in your Beef, and 
let it but jurt warm through, for it will harden it if you 
let it lie too long. You may put in a little Claret juff be- 
fore you take it off the Fire; if you ufe no Beer, take 
fome Mufhroom or Walnut Liquor, Garnifh with Pickles, 
Take a Leg of Mutton half roaffed; when it is cold, 
cut it in thin Pieces, as you would do any other Meat for 
halhing; put it into a Stewpan, with a little Water or 
fmall Gravy, two or three Spoonfuls of Red Wine, two 
or three Shalots flared, or Onions, and fome Oyfter-Pickle j 
thicken it with a little Flour, and fo ferve it up. Garnilh 
your Dilh with Horfe-radifh and Pickles. You may do a 
Shoulder of Mutton the fame Way, only boil the Blade- 
bone, and let it lie in the Middle of the Dilh. 
To hajh a Leg of Mutton.  The Young Womans heft Companion. 
To hajh Mutton. 
Cut your Mutton in finall Pieces, and then take about 
half a Pint of Oy tiers, and, after wafliing them in Water, 
put them in their own Liquor in a Saucepan, with fome 
Mace, whole Pepper, and a little Salt. When they have 
Hewed a little, put in one Anchovy, a Spoonful of Kitchen 
Sauce or pickled Walnut Liquor, fome Gravy, or Water; 
then put in your Mutton, and a piece of Butter rolled in 
Flour; let it boil up till the Mutton is warm through, then 
putin Glafs of Claret; lay it upon Sippets, garnifh with 
fliced Lemon or Capers, and, if you pleafe, fome Mufli- 
rooms. 
Another JFay to hajh Mutton, or any fuch Meat. 
Take a little Pepper, whole Mace, Salt, a few Sprigs 
of fweet Herbs, a little Anchovy, one Shalot, two Slices 
of Lemon, and a little Broth or Water; let it flew a little, 
thicken it with burnt Butter, and ferve it up with Pickles 
and Sippets. 
To Jleuo a Fillet of Veal. 
Take a Leg of the belt white Veal, cut off the Dug 
and the Knuckle, cut the reft into two Fillets; take the 
fat Part, and cut it in Pieces the Thicknefs of your Finger; 
you mud fluff the Veal with the Fat; make a Flole with a 
Penknife, draw it through, and fkewer it rouhd ; feafon it 
with Pepper, Salt, Nutmeg, and Aired Parfley; then put 
it into your Stewpan, with half a Pound of Butter, (with- 
out Water) and fet it on your Stove; let it boil very flow, 
and cover it clofe up, turning it very often; it will take 
about two Hours in flowing. When it is enough pour the 
Gravy from it, take off the Fat, put into the Gravy a 
Pint of Oyfters, and a few Capers, a little Lemon-peel, 
a Spoonful or two of White-wine, and a little Juice of 
Lemon ; thicken it with Butter and Flour the Thicknefs 
of Cream; lay round it Forced-meat Balls and Oyflers 
fried; ferve it up, and garnilh your Difli with a few Ca- 
pers and fiiced Lemon. The Toting Woman's heft Companion. 
45 
To few a Rump of Beef. 
Take a fat Rump of young Beef, and cut off the fag 
End ; lard the low Part with fit Bacon, and duff the other 
Part with Hired Pardey; put it into your Pan with two or 
three Quarts of Water, a Quart of Red Wine, two or 
three Anchovies, an Onion, two or three Blades of Mace, 
a little whole Pepper, and a Bunch of fweet Herbs; dew 
it over a dow Fire five or fix Hours, turning it feveral 
Times in the dewing, and keep it clofe covered. When 
your Beef is dewed enough, take from it the Gravy, 
thicken part of it with a Lump of Butter and Flour, and 
put it upon the Didr with the Beef. Garnilh the Dilh 
with Horfe-radilh and red Beet-root. There mud be no 
Salt upon the Beef, only fait the Gravy to your Tade. 
You may dew part of a Brilket or an Ox-Cheek the 
fame Way. 
Cut raw Beef in the fame Manner as you do Veal for 
Scotch Collops; lay it in a Dilh with a little Water, put 
to it a Shalot, a Glafs of White-wine, fome Marjoram 
powdered, fome Pepper and Salt, and a Slice of fat Ba- 
con; then put it over a quick Fire for a little Time, till 
your Dilh is' full of Gravy, and you may put in a little 
Catchup. Serve it hot, and garnilh with Lemon-peel 
diced. 
To few Beef Collops. 
To few Pigeons. 
Take your Pigeons, feafon and fluff them, flat the Breafl- 
bone, and trufs them up as you would do for baking; 
dredge them over with a little Flour, and fry them in But- 
ter, turning them round till all Sides be brown; then put 
them into a Stevvpan wdth as much brown Gravy as will 
cover them, and let them flew till they are enough; then 
take part of the Gravy, an Anchovy fhred, a little Catch- 
up, a fmall Onion or a Shalot, and a little Juice of Lemon 
for Sauce; pour it over your Pigeons, and lay round them Forced-meat Balls and crifp Bacon. Garnilh your Dilh 
with crifp Parfley and Lemon. 
The Toung Woman's hefi Companion. 
Take Ducks when they are drawn and clean walhed, 
put them into a Stewpan with ftrong Broth, Red Wine, 
Mace, whole Pepper, an Onion, an Anchovy, and Lemon- 
peel ; when well dewed, put in a Piece of Butter and fome 
grated Bread to thicken it; lay round them crifp Bacon, 
and Forced-meat Balls, Garnilh with Shalots. 
To flew Ducks whole. 
Take a young I-Tare, wafh and wipe it well, cut the 
Legs into two or three Pieces, and all the other Parts of 
the fame Bignefs; beat them all flat with a Pafte-pin, fea- 
fon it with Nutmeg and Salt, then flour it over, and fry 
it in Butter over a quick Fire. When you have fried it, 
put it into a Stewpan, with a Pint of Gravy, two or three 
Spoonfuls of Claret, and a fmall Anchovy ; fo lhake it up 
with Butter and Flour, (you muft not let it boil in the 
Stewpan, for it will make it eat hard) then fcrve it up. 
Garnilh your Dilh with crifp Parfley. 
To Jie'jv a Hare. 
To flew Ducks wild or tame. 
Take two Ducks and half roaft them, cut them up as 
you would do for eating, put them into a Stewpan with 
a little brown Gravy, a Glafs of Claret, two Anchovies, 
a fmall Onion fhred very fine, and a little Salt; thicken it 
with Flour and Butter, fo ferve it up. Garnilh your Dilh 
with Onion Sippets. 
To flew a Rump, Leg, cr Neck of Mutton. 
Firft break the Bones, and put them in a Pot, with a 
little whole Pepper, Mace and Salt, one Anchovy, one 
Nutmeg, and one Turnip, two Onions, a little Bunch of 
fweet Herbs, a Pint of Ale, a Quart of Claret, a Quart 
or two of Water, and a hard Cruft of Bread; flop it up, 
and let it flew five Hours, and ferve it up with Toafts and 
the Gravy. Put half this to the Mutton, and ftew it The Young Woman's heft Companion. 
two Hours. You may bake an Ox-Cheek in the fame 
Manner. 
Cut your Chops thin, take two earthen Pans, put one 
over the other, lay your Chops between them, and burn 
brown Paper under them. 
To flew Mutton Chops. 
To few Rabbets. 
Take two or three Rabbets, and after boiling them till 
they are half done, cut them into Pieces in the Joints, and 
cut the Meat off in Pieces, leaving fome Meat on the 
Bones; then put Bones and Meat in o a good Quantity of 
the Liquor in which the Rabbets were parboiled; fet it over 
a Chafing-difh of Coals between two Difhes, and let it 
ftew; feafon it v/ith Salt and grofs Pepper, and then put 
in fome Oil; and before you take it off the Fire, fqueeze 
in fome Juice of Lemon. When it has ftewed enough, 
ferve it up all together in the Difh. 
Cut your Rabbets into Quarters, then lard them with 
pretty large Lardoons of Bacon, fry them, ftew them in 
a Stewpan with ilrong Broth, White-wine, Pepper, Salt, 
a Faggot of fweet Herbs, fried Flour, and Orange, 
To few Rabbets the French Way. 
In the firft place, roaft the Pig till it is hot; then take 
off the Skin, and cut it in pieces; then put it into a Stew- 
pan, with good Gravy and White-wine, fome Pepper, 
Salt, Nutmeg, and Onion, a little fweet Marjoram, a little 
Elder Vinegar, and fome Butter; and when it is enough, 
lay it upon Sippets, and garnifh with fliced Lemon. 
To few a Pig. 
Take a little Gravy, pour it upon a little Pewter Difh, 
and fet it over a Stove; when it is hot, break in as many 
Eggs as will cover the Bottom of the Difh; keep pouring 
the Gravy over them with a Spoon till they are white at 
To few Eggs in Gravy. The Yeung Woman's hefi Companion. 
the Top, and when they are done enough, ftrew over them 
a little Salt; fry fome fquare Sippets of Bread in Butter, 
prick them with the fmall End upwards, and ferve them 
up. 
To lake a Pig. 
Lay it in a Difli, and flour it well; then rub it all over 
with Butter; The Difh you lay it in muft alfo be well 
butter’d. Thus prepared fend it to the Oven ; as foon as 
it is drawn, if enough, rub it over with a Cloth well but- 
ter’d ; then fet it in the Oven again till it is dry. Take 
it out, and put it in a Difh; then cut it up; take a little 
Gravy made of Veal, and take off the Fat that lay in 
the Difh it was baked in, and you will And a'fmall Quan- 
tity of good Gravy at the Bottom; put that to your Veal 
Gravy, with the Addition of a Lump of Butter rolled in 
Flour; when you have boiled your Gravy up, put it into 
your Dilb, and intermingle it with the Brains and the 
Sage that were baked in the Belly of it. If you chufe to 
have the Pig ferved up to the Table whole, you have no- 
thing more to do than put fuch Sauce into the Difh as you 
judge mod proper. 
Pick it, and wafli it very clean ; let your Difh be large 
enough for the Purpofe; rub fome Butter all over the Difh, 
then lay feveral Iron Skewers acrofs the Top of it, and 
your Head upon them; Ikewer up your Meat in the Mid- 
dle, fo that it may not lie in the Difh; then grate fome 
Nutmeg all over it, add to this fome fweet Herbs Hired 
very fmall, fome Crumbs of Bread, a little Lemon-peel 
Hired fmall, and then dull it over with Flour; flick little 
Lumps of Butter into the Eyes, and all over the Head, 
and then flour it once more: Take care that it be well 
baked, and of a fine Brown. If you plcafe, you may 
ftrevv a fmall Quantity of Pepper and Salt over it, and 
put a Piece of Beef Aired fmall into your Difh, a Bunch 
of fweet Herbs, one Onion, fome whole Pepper, a Blade 
To bake a Calf's-Head. of Mace, two Cloves, about a Pint of Water, and boil 
your Brains with a fmall Quantity of Sage. When it is 
baked enough, lay it in a Difh, and fet it before the Fire; 
then flir all together in the Dilh, and boil it in a Sauce- 
pan ; ftrain it off, then put it into the Saucepan once more, 
add thereto a Lump of Butter rolled in Flour, and the 
Sage in the Brains chopp’d fine, two Spoonfuls of Red 
Wine, and one of Catchup; boil them all together, then 
beat the Brains well, and mingle them with the Sauce; 
pour it all into the Difh, and ferve it up. Take notice, 
you muft bake the Tongue with the Head, and not cut it 
out. Bake a Sheep’s-Head the fame Way. 
Yhe Young Woman's left Companion. 
To bake Mutton Chops. 
Strew fome Pepper and Salt over them; butter your 
Dlfh, and lay in your Steaks: Then take a Quart of 
Milk, beat up fix Eggs very fine, and add to this four 
Spoonfuls of flour; beat your Flour and Eggs firft in a 
little Milk, and put the reft to it; put in likewife a little 
beaten Ginger; pour this all over your Chops, and fend, 
it to the Oven, where you mulHet it ftand about an Hour 
and a half. 
To lake Ox-Palates. 
After you have falted a Tongue, cut off the Root} and 
take fome Ox-Palates, and wafh them clean; then cut 
them into feveral Pieces, put them into an earthen Pan, 
cover them over with Water, and put in a Blade or two 
of Mace, about a Dozen whole Pepper-Corns, three 
Cloves, a fmall Bunch of fweet Herbs, a fmall Onion, 
and half a Spoonful of Rafpings; cover it clofe with 
brown Paper, and let it be well baked. When it comes 
from the Oven, feafon it as you like it. 
When it is baked, pick out all the Sinews and Fat, put 
them into a Saucepan with a few Spoonfuls of the Gravy, 
a Glafs of Red Wine, and a Lump of Butter rolled in 
Flour; add to it a little Mu hard; fhake your Saucepan 
To lake a Leg of Beef. The Tom? Woman's hefi Companion. 
often, and when it is hot, and pretty thick, fcrve it up 
to Table. 
To bake Beef the French Way. 
Bone Tome tender Beef, take away the Sinews and Skin, 
then lard it with fat Bacon; feafon your Beef with Salt, 
Pepper and Cloves, then tie it up tight with Packthread, 
and put it into an earthen Pan, with fome whole Pepper, 
and an Onion ftuck with twelve Cloves; and put at Top 
a Bunch of fweet Herbs, two or three Bay-leaves, a Quar- 
ter of a Pound of Butter, and half a Pint of Claret, or 
White-wine Vinegar or Verjuice; cover it clofe, and bake 
it for four or five Hours ; ferve it hot with its own Liquor, 
or cold in Slices, to be eat with Vinegar and Muftard. 
To bake Lamb nviih Rice. 
Half road: your Loin or Neck of Lamb, then take it 
up, and cut it into Steaks; after that, take about half a 
Pound of Rice, put it into about a Quart of good Gravy, 
with a few Blades of Mace and a little Nutmeg; do it 
over a flow Fire or Stove till your Rice begins to be thick; 
when you have taken it oft', ftir a Pound of Butter into it, 
and when perfectly melted ftir in the Yolks of half a Do- 
zen Eggs, but beat them firft; then butter your Difh all 
over, pepper and fait your Steaks, dip them in a little 
melted Butter, lay them into the Difh, pour the Gravy 
which comes off them all over them, and after that the 
Rice; beat the Yolks of three Eggs, and pour all over; 
fend it thus prepared to the Oven, and it will be enough 
if you let it flay in fomething better than half an Hour. 
Put a hundred Herrings into a Pan, cover them with 
three Parts Water and one Part Vinegar, with a good deal 
of All Spice, fome Cloves, a Bunch of fweet Herbs, a 
.few Bay-leaves, and two whole Onions; tie them down 
dole and bake them ; when they come out of the Oven, 
heat a Pint of Red Wine fealding hot, and put to them ; 
To hake Herrings and Sprats. The Tounf Woman's heji Companion. 
then tie them down again, and let them Hand four or five 
Days before you open them, and they will be very firm 
and fine. 
FRICASSEES. 
T.AKE a Rabbet, cut the Legs into three Pieces, and 
the Remainder of the Rabbet the fame Bignefs, beat 
them thin, and fry them In‘Butter over a qnick Fire ; when 
they are fried put them into a Stewpan with a little Gravy, 
a Spoonful of Catchup, and a little Nutmeg; then (hake 
it up with a little Flour and Butter. Garnilh your Difh 
with crifp Parlley. 
How to fricajfee Rablets brown. 
To make a white Fricajfee of Rabbets. 
Take a Couple of young Rabbets, and half roafl them; 
when they are cold take off the Skin, and cut the Rabbets 
in fmall Pieces, (only take the white Part) put them into 
a Stewpan with white Gravy, a fmall Anchovy, a little 
Onion, fhred Mace and Lemon-peel; fet it over a Stove, 
and let it have one Boil; then take a little Cream, the 
Yolks of two Eggs, a Lump of Butter, a little Juice of 
Lemon and fhred Parfley; put them all together into a 
Stewpan, and {hake them over the Fire till they be as 
white as Cream; you muff not let it boil, if you do it 
will curdle. Garnifh your Difh with fhred Lemon and 
Pickles. 
To snake a white Fricajfee of Chickens. 
Take two or more Chickens, half roall them, cut them 
up as you would do for eating, and fkin them; put them 
into a Stewpan with a little white Gravy, Juice of Lemon, 
two Anchovies, fhred Mace, and Nutmeg, and boil it; 
take the Yolks of three Eggs, a little fvveet Cream and 
fhred Parlley; put them into your Stewpan with a Lump 
of Butter and a little Salt, fhake them all the while they The Toung Woman’s beft Companion. 
over the Stove, and be fure you do not let them boil, 
left they fhould curdle. Garnifh your Difh with Sippets 
and Lemon. 
Take two or more Chickens, as you would have your 
Di(h in Bigncfs, cut them up as you do for eating, and 
flat them a little wkh a Pafte-pin; fry them a light Brown, 
and put them into your Stewpan with a little Gravy, a 
Spoonful, or two of White-wine, a little Nutmeg and Salt; 
thicken it up with Flour and Butter. Garnifh year Dilh 
with Sippets and crifp Parfley. 
To make a hroujn FricaJJee cf 'Chickens. 
To snake a FricaJjee of Tripe. 
Take the whiteft feam Tripe you can get, and cut it in 
long Pieces; put them into a Stewpan, with a little good 
Gravy, a few Bread-crumbs, a Lump of Butter, a little 
Vinegar to your Tafte, and a little Milliard if you like it; 
fhake it up all together with a little fhred Parfley. Gar- 
nifh your Difh with Sippets. 
This is proper for a Side-difh. 
To make a FricaJjee of Feal Sweetbreads. 
Take five or fix Veal Sweetbreads, according as you 
would have your Dilh in Bignefs, and boil them in Wa- 
ter; cut them in thin Slices the length Way, dip them in 
Eggs, feafon them with Pepper and Salt; fry them a light 
Brown; then put them into a Stewpan, with a little brown 
Gravy, a Spoonful of White-wine or Juice of Lemon, 
which you pleafe; thicken it up with Flour and Butter, and 
ferve it up. Garnilh your Dilh with crifp Parfley. 
To fricajjee Lamb. 
Take a hind Quarter of Lamb, and cut it into thin 
Slices; feafon them with favoury Spice, fweet Herbs, and 
a Shalot; then fry them on the Fire, tofs them up in 
Jftrong Broth, Oyfters, White-wine Forced-meat Balls, two 
Palates, a little brown Butter, and an Egg or two to thicken sThe Toung Woman's heft Companion. 
It, or a bit of Butter rolled in Flour. Garnilh your Dilh 
with diced Lemon. 
To make a white FricaJJ'ee of Tripe to eat like Chickens. 
Take the whited and the thickeft Team Tripe you can 
get, cut the white Part in thin Slice=, put it into a Stew- 
pan, with a little white Gravy, Juice of Lemon, and 
Lemon peel Ihred, alfo a Spoonful of White-wine; take 
the Yolks of two or three Eggs, and beat them very well, 
put to them a little thick Cream, Ihred Parfley, and two 
or three Chives, if you have any; lhake all together over 
a Stove till it be as thick as Cream, but do not let it boil, 
for fear it curdle. Garnilh your Dilh with Sippets, fliced 
Lemon, or Mulhrooms, and ferve it up. 
General Rules to he ohfer-ved in the making of 
Soups or Broths. 
T N the firft place, be particularly careful that all your 
-*■ Pots, Saucepans and Covers, be perfectly clean, and 
free from either Greafe or Sand: Take great Care like- 
wife that they be well tinn’d, for otherwife they will give 
your Broths or Soups a difagreeable brafiy Tafte. If you 
are not too much hurried, ftevv your Meat as foftly as you 
can; for by that means it will not only be more tender, 
but have a finer Flavour. 
When you make Soup or Broth for immediate life, you 
muft flew your Meat foftly, and put in but very little 
more Water than you intend to have Soup or Broth. If 
you have an earthen Pan or Pipkin, fet it on Wood Em- 
bers till it boils; then fkim it, and put your Scafoning in- 
to it; after that cover it clofe, and fet it on the Embers 
again, that it may flew gently for fome Time. This Me- 
thod obfervcd'will make both your Broth and your Meat 
alfo very delicious. In all your Soups and Broths you 
muft take care that no one of your Ingredients be predo-  Toung Woman's heft Companion. 
min ant over the reft; the Tafte jhould be equal, and the 
.Relifli agreeable to what you particularly intend it for. 
Take notice, that whatever Greens or Herbs you put into 
your Broths or Soups, they mud all be well clean’d, walk’d 
and pick’d, before they are made ufe of. 
Take about fix Pounds of a Neck of Mutton, and cut 
it into two Parts; boil the Crag in a Gallon of Water, and 
as the Scum arifes take it off; then put in what Quantity 
of fweet Herbs you think proper, as alfo one Onion, and 
a large Cruft of Bread. When your Crag has boiled for 
an Hour, put in the Remainder of your Meat, two or 
three Turnips, fome Chives, and fome Parfley chopp’d 
fmall; feafon it with Salt to your Palate. You may thick- 
en it either with Bread and Oatmeal, Barley, or Rice, as 
yofir Inclination directs you. If you propofe to have Tur- 
nips for Sauce to your Meat, do not boil the whole in 
your Broth, becaufe it will make it too ftrong. 
To make Mutton Broth. 
To make Chicken or White Broth. 
Parboil a Chicken or Pullet, and when you have taken 
the Flelh from the Bones, put it into a Stewpan over a 
Chafing-dilh of Coals; add to this as much boiled Cream 
as you (hall think proper; thicken this with Flour, Rice, 
and Eggs, and a fmall Quantity of Marrow, in fome of 
the Broth your Fowl was boiled in ; then pour in about a 
Gill either of Sack or Mountain, and feafon with Salt 
and Pepper to your Palate. When it is thickened to your 
Satisfaction, ferve it up to Table. 
Take half a Found of Bice, fet it over a Fire in foft 
Water, when it is half boiled put in two or three fmall 
Chickens trufled, with two or three Blades of Mace, and 
a little Salt; take a Piece of Bacon about three Inches 
fqunre, and boil it in Water till it is alraoft enough ; take 
it out, pare off the Outfide, and put it in to the Chickens 
Chickens Surprife. The Toung Woman's befi Companion, 
and Rice to boil a little together; (you mud not let the 
Broth be over thick with Rice; then take up your Chick- 
ens, lay them on a Difh, pour over them the Rice, cut 
your Bacon in thin Slices to lay round your Chickens, and 
upon the Bread of each a Slice. This is proper for a 
Side-difh. 
Set three Quarts of Water upon the Fire, and put into 
your Saucepan a Pound of French Barley; when it has 
boiled for fome Time, throw in feme whole Spice, and 
what Quantity of Raifins and Currants you think proper. 
When it is boiled enough, put a Lump of Butter and a 
little Rofe-Water into it; then fweeten it to your Palate, 
and eat it. 
To male Barley Broth. 
To make Veal Broth, 
Take a Neck of Veal, cut the Crag off, and boil it 
over a flow Fire; put into your Pan fome Salt and Pep- 
per, with Thyme and Parfley, and after it has boiled fome 
Time, put in the Remainder of your Meat, and take care 
that it is boiled well; then-ferve it up to Table with melt- 
ed Butter and Parfley. 
To make Cahes-Feet Broth. 
After boiling the Feet in juft fo much Water as will 
make a good Jelly, ftrain it, and fet the Liquor on the 
Fire again, putting in two or three Blades of Mace; Put 
about half a Pint of Sack to two Quarts of Broth; add 
half a Pound of Currants picked and walked, and when 
they are plumped, beat up the Yolks of two Eggs, mix 
them with a little of the cold Liquor, and thicken it care- 
fully over a gentle Fire; then fweeten it with Sugar to 
your Palate, and feafon it with Salt; then ftir in a'bit of 
Butter, with the Juice and Peel of a frefti Lemon, before 
you take it off. 
Get a Joint of Mutton, a Capon, a Fillet of Veal, and 
three Quarts of Water; put thefe in an earthen Pot, and 
Jelly Broth for Conjumptiue Per fans. The Town? Woman’s befi Companion. 
boil them over a gentle Fire till one Half be confirmed ; 
then fqueeze all together, and ftrain the Liquor through 
a Linen Cloth. 
Boil a Leg of Beef down, with a fmall Quantity of 
Salt, a Bunch of fweet Herbs, a few Cloves, a bit of Nut- 
meg, and an Onion. Boil three Gallons of Water down 
to one; then cut three or four Pounds of lean Beef into 
thin Slices, and before you put your Meat into your Pan 
put in a Lump of Butter about the Bignefs of an Egg, 
that has been floured. When your Stevvpan is hot, and 
your Butter is properly brown’d, lay your Meat in, and 
having covered it, let it flew over a quick Fire, but take 
care to give it a Turn now and then; and drain in your 
Itrong Broth, with an Anchovy or two, a Handful of En- 
dive and Spinage boiled green, drained, and Aired grofs; 
then have fome Palates ready boiled, cut into fmall Pieces, 
toafted and fried. Take out your Beef, put the Remain- 
der all together with fome Pepper, boil it up, and ferve 
it with a Knuckle of Veal or a boil’d Fowl in the Middle 
of it. 
To make a good Gravy Soup. 
To make green Peafe Soup. 
Put a Peck of thefe Peafe into a Stevvpan, and cover 
them with Water; then put to them fome Salt and Pep- 
per, a few young Onions, a little Parfley, and a Bunch 
of Thyme; add 'to thefe a Quarter of a Pound of Bacon, 
and a good Lump of Butter; then cover them, and when 
they have ftewed for a fhort Time, take half a Dozen 
Cabbage-Lettuces, or more in cafe they are but fmall, 
and put them into the Soup when cut into Quarters; add 
to them ten or a dozen Cucumbers, or lefs in cafe they are 
large, with a Handful of Purftane, together with fome 
more Seafoning, and a large Lump of Butter; Fill your 
Stewr-pan with boiling Water, and let your Soup flew for 
two or three Hours or more; and if in that l ime you find 
your Liquor wafted away too much, throw into it a Lump tfhe Town? Woman's heft Companion. 
of Butter, and as much more boiling Water as you fee 
convenient. You may hew in this Soup, if you pleafe, 
either two or three Pigeons or a Chicken, with proper 
Stuffing in their Bellies. 
To make dried Peafe Soup. 
This may be made of Beef, but a Leg of Pork is the 
better of the two. Strain your Broth through a Sieve, and 
put half a Pint of fplit Peafe to every Quart of Liquor, 
or a Quart of whole Peafe to three Quarts of Liquor. 
When you make ufe of the latter, they mull: be paffed 
through a Cullender; but the former need not. Cut as 
much Celery into it, in little Pieces, as you think proper, 
a fmall Quantity of Marjoram in Powder, and fome dried 
Mint. When you have feafoned it with Pepper and Salt, 
let it boil till your Celery is tender. Take notice, If you 
boil a whole Leg of Pork, this is not to be done till after 
your Meat is taken out of the Pot; but if you boil the 
Bones of Pork only, or the Hock, boil thefe Ingredients 
afterwards in the Liquor. When you ferve this Soup up 
to Table, lay a French Roll in the Middle of it, and make 
ufe of rafped Bread, fifted, to garniffi the Border of your 
Diffi. 
To make Peafe Pottage. 
Boil four Quarts of Peafe in as little Water as will be 
fufficient, till they are foft and duly thickened. While 
thefe are preparing, boil a Leg of Mutton and two or 
three Humbles of Veal in another Pot, pricking them with 
a Knife in order to let out the Gravy; boil them in no 
more Water than what will juft cover them. When you 
have boiled out all the Goodnefs of your Meat, drain the 
Liquor, put into it the Pulp of the Peafe, and let them 
boil together; then put in a good Piece of Bacon, a large 
Bunch of Mint, and a little Thyme. As foon as it is 
enough, put it into your Diffi, and lay fmall Raffiers of 
Bacon all round it; but before you ferve it up, pour a 
fufficient Quantity of melted Butter i*to it. 58 
The Toung Woman's beji Companion. 
Pick and wadi a Quarter of a Pound of Rice as clean 
as poffible, and boil it in fome Veal Broth till it is per- 
fectly tender, with a Chicken, and a fmall Quantity of 
Mace; then fkim it well, and feafon it with Salt to your 
Palate; then dir in half a Pound of Butter, and a Pint of 
Cream boiled up into your Soup. When all Things are 
thus prepared, ferve up the Fowl and the Soup with the 
Crumb of a French Roll. 
To jnake Rice Soup. 
Put half a Pound of good Butter into a Stewpan, and 
let it all melt over the Fire, and boil, till it makes no 
manner of Noife; then take about a dozen of Onions 
peel’d, or lefs, according as they are in Bignefs, and cut 
them fmall: When thus Hired, throw them into your 
melted Butter, and let them fry for about fifteen or twenty 
Minutes; then, when you have fliaken in a fmall Quanti- 
ty of Flour, ftir them round about, drake your Pan, and 
let them fry for a few Minutes longer; then add to them 
a Quart or more, if you think proper, of boiling Water, 
and ftir them round once more; then throw into them a 
large Piece of the upper Cruft of a ftale Loaf, and feafon 
with Salt to your Tafte: Keep them boiling for ten Mi- 
nutes longer over the Fire, but let them be frequently 
flirred; then take them oft', and have the Yolks of two 
Eggs beat fine with half a Spoonful of Vinegar ready 
to put to them; and having mingled fome of your Soup 
with them, ftir it well, and mix it well with the Remain- 
der of your Soup, and fo ferve it up to Table. 
To make Onion Soup. 
Take a Bread of Veal and bone it, feafon it with Nut- 
meg, Pepper, and Salt, rub it over with the Yolk of an 
Egg; then drew it over with fweet Herbs drred fmall, 
and fome Slices of Bacon, cut thin, to lie upon it; roll it 
up very tight, bind it with coarfe Incle, put it into an 
earthen Dilh with a little Water, and lay upon it fome 
To roll a Breaji of Veal. The Toung Woman!s heft Companion. 
Lumps of Butter; ftrew a little Seafoning on the Outfide 
of your Veal; It will take two Hours baking; when it is 
baked take oft* the Inde, and cut it in four Rolls; lay it 
upon the Difh with a good brown Gravy Sauce, and lay 
about your Veal the Sweetbread fried, fome Forced-meat 
Balls, a little crifp Bacon, and a few fried Oyflers, if you 
have any; fo ferve it up. Garnilh your Difh with Pickles 
and Lemon. 
To roll a Pig's-Head to eat like Brawn. 
Take a large Pig’s Head, cut off the Groin Ends, crack 
the Bone, put it in Water, fliift it once or twice, cut off 
the Ears, and boil it fo tender that the Bones will flip out; 
nick it with a Knife in the thick Part of the Head, throw 
over it a pretty large Handful of Salt; take half a dozen 
large Neat’s Feet, boil them till they be foft, fplit them, 
and take out all the Bones and black Bits; take a ftrong 
coarfe Cloth, and lay your Feet with the Skin-fide down- 
wards, with all the loofe Pieces on the Infide; prefs them 
with your Hands to make them of equal Thicknefs; lay 
them at that Length that they will reach round the Head, 
and throw over them a Handful of Salt; then lay your 
Plead acrofs, one thick Part oneWay, and the other an- 
other, that the Fat may appear alike at both Ends; leave 
one Foot out to lay at the Top, to make the Lanthorn to 
reach round; bind it with Filleting as you would do Brawn, 
and tie it very clofe at both Ends. You may take it 
out of the Cloth the next Day; take off the Filleting and 
wafh it, wrap it about it again very tight, and keep it in 
Brawn-Pickle. 
This has been often taken for real Brawn. 
6 
Take a large Pig that is fat, about a Month old, kill 
and drefs it, cut off the Head, cut it in two down the 
Back, and bone it; then cut it in three or four Pieces, 
wadi it in a little Water to take out the Blood; take a lit- 
tle Milk and Water juft warm, put in jour Pig, let it lie 
To collar a Pig. tfhe Toung Woman's heft Companion. 
about a Day and a Night, fhift it two or three Times in 
that Time to make it white, then take it out, and wipe 
it very well with a dry Cloth, and feafon it with Mace, 
Nutmeg, Pepper, and Salt; take a little Aired Parfley, and 
fprinkle over two of the Quarters; fo roll them up in a 
fine foft Cloth, tie it up at both Ends, bind it up tight with 
a little Filleting or coarfe Incle, and boil it in Milk and 
Water with a little Salt; it will take about an Hour and 
a half boiling: When it is enough, bind it up tight in 
your Cloth again, and hang it up till it be cold. For the 
Pickle, boil a little Milk and Water, a few Bay-leaves, 
and a little Salt. When it is cold, take your Pig out of 
the Cloths, and put it into the Pickle; you muft Ihift it 
out of your Pickle two or three Times to make it white. 
The laffc Pickle make ftrong, and put in a little whole 
Pepper, a pretty large Handful of Salt, a few Bay-leaves, 
and fo keep it for Ufe. 
\ To make Rolls of Beef. 
Cut your Beef thin, as for Scotch Collops; beat it very 
well, and feafon it with Salt, Jamaica and white Pepper, 
Mace, Nutmeg, Sweet Marjoram, Parfley, Thyme, and 
a little Onion Aired fmall; rub them on the Collops on one 
Side, then take long Bits of Beef-Suet, and roll in them, 
tying them up with a Thread; flour them well, and fry 
them in Butter very brown ; have ready fome good Gravy, 
and flew them an Flour and a half, flirring them often, 
and keep them covered. When they are enough, take oft* 
the Threads, put in a little Flour, with a good Lump of 
Butter, andfaueeze in fome Lemon; then they are ready 
for Ufe. 
To collar Beef 
Strip the Skin off a thin Piece of the Flank, and then 
beat your Meat well with a Rolling-pin ; have in Readi- 
nefs a Quart of Petre-Salt that has been diffolved in five 
Quarts of Water and drained, and throw your Meat into 
it: There let it lie for live or fix Days; but take care to The Toung Woman's befi Companion. 
turn it every now and then. When it is thus far prepared, 
take a Quarter of an Ounce of Cloves, a fmall Quantity 
of Mace, with a little Pepper, and a whole Nutmeg, all 
beaten well together; Add to this a Handful of Thyme 
that has been llript off the Stalks. When you have taken 
your Meat out of the Brine, flrew your Seafoning all 
over it; over that lay on the Skin that you had ftript off, 
and roll up your Meat in it as clofe as poflible; then tie 
it hard with coarfe Tape, and put it into a deep Pot; and 
when you have added to it a Pint of Claret, fend it to 
the Oven, and let it be well baked. 
To make Dutch Beef. 
Take the lean Part of a Buttock of Beef raw, rub it 
well with brown Sugar all over, and let it lie in a Pan or 
Tray two or three Hours, turning it three or four times; 
then fait it with common Salt, and two Ounces of Salt- 
petre ; let it lie a portnight, turning it every Day; then 
roll it very llrait, and put it into a Cheefe-prefs a Day 
and a Night; then take off the Cloth, and hang it up to 
dry in the Chimney. When you boil it, let it be boiled 
very well; it will cut in Shivers like Dutch Beef. 
You may do a Leg of Mutton the fame Way. 
To pot Beef. 
When you have cut your Beef fmall, let it afterwards 
be well beaten in a Marble Mortar, with fome Butter 
melted for that Purpofe, and two or three Anchovies, till 
you find your Meat mellow and agreeable to your Palate. 
Thus prepared, put it clofe down in Pots, and pour over 
them a fufficient Quantity of clarified Butter. You may 
feafon your Ingredients with what Spice you pleafe. The 
Inlide of a Rump of Beef is generally thought to be the 
belt for the Purpofe. 
To pot either Fowls or Pigeons. 
When you have cut their Legs off, draw them, and 
wipe them well with a Cloth, but never walh them ; fea- Tie Toung Woman's left Companion. 
fon them with Pepper and Salt pretty high; then put 
them down clofe in a Pot, with as much Butter as you 
think will cover them when melted, and bake them very 
tender; then drain them perfectly dry from their Gravy, 
which is bed done by laying them on a Cloth; then fea- 
fon them again, not only with Salt and Pepper, but with 
Juch a Quantity of Mace and Cloves, beaten very fine, 
as you fee convenient, and then pot them again as clofe 
as you can. Clear the Butter from your Gravy when it is 
cold, and when you have melted it pour it over your 
Fowls. If you have not a fufficient Quantity, you mud 
clarify more; for your Butter mud be at lead an Inch thick 
over your Birds. Mod People bone their Wild Fowl, but 
that Particular is entirely left to your own Opinion. 
Take your Pigeons, and fkewer them with their Feet 
crofs over the Bread, to dand up; feafon them with Pep- 
per and Salt, and road them; put them into your Pot, fet- 
ting the Feet up; when they are cold, cover them up with 
clarified Butter, 
To pot Pigeons. 
To pot Smelts, 
Take the frdheft and larged Smelts you can get, wipe 
them very well with a clean Cloth, take out the Guts W'ith 
a Skewer, (but you mud not take out the Milt and Roe) 
feafon them with a little Mace, Nutmeg, and Salt, To lay 
them in a flat Pot; if you have two Score, you may lay 
over them five Ounces of Butter; tie over them a Paper, 
and fet them in a flow Oven; if it be too hot, it will burn 
them, and make them look black; an Hour will bake 
them. When they are baked you mud take them out, 
and lay them on a Difh to drain, and when they are drain- 
ed you mud put them in long Pots, about the Length of 
your Smelts. When you lay them in, you mud put be- 
twixt every Layer the Seafoning as you did before, to 
make them keep. When they are cold, cover them over 
with clarified Butter; fo keep them for Ufe. The Toting Woman's he ft Companion. 
To pot Mujhrooms. 
Take the largeft Mufhrooms, ferape and clean them; 
put them into your Pan, with a Lump of Butter, and a 
little Salt; let them flew over a flow Fire till they are 
enough; put to them a little Mace and whole Pepper, 
then dry them with a Cloth, and put them into a Pan as 
clofe as you can, and, as you lay them down, fprinkle 
in a little Salt and Mace; when they are cold, cover them 
over with Butter. When you ufe them, tofs them up with 
Gravy, a few Bread-crumbs, and Butter. Do not make 
your Pot too large, but rather put them in two Pots. 
They will keep the better, if you take the Gravy from 
them when they are Hewed. 
They are good for Filh-Sauce, or any other, while they 
are frefli. 
To make Black Buddings. 
Take two Quarts of whole Oatmeal, pick It, and half 
boil it; give it Room in your Cloth, (you mull do it the 
Day before you ufe itj put it into the Blood till it is warm. 
With a Handful of Salt, ftir it very well, beat eight or 
nine Eggs in about a Pint of Cream, and a Quart of 
Bread-crumbs, a Handful or two of Maflin Meal drefied 
through a Hair Sieve, if you have it, if not, put in Wheat 
Flour; to this Quantity you may put an Ounce of Ja- 
maica Pepper, an Ounce of Black Pepper, a large Nut- 
meg, and a little more Salt, Sweet Marjoram and Thyme; 
if they be green, Hired them fine; if dry, rub them to 
Powder; mix them well together, and if it be too thick, 
put a little Milk into it. Take four Pounds of Beef-fuet, 
and four Pounds of Lard, fldn and cut it in thin Pieces, 
put it into your Blood by Handfuls, as you fill your Pud- 
dings ; when they are filled and tied, prick them with a 
Pin, it will keep them from burlling in the boiling; (you 
mull boil them twice) cover them clofe, and it will make 
them black. The Young Woman's heft Companion. 
'To make Black Puddings the common Way. 
Firft, get a Peck of Groats, and boil them for an Hour 
and a half in Water; then drain them, and throw them 
into a clean earthen Pan, or clean Tub; then kill your 
Hog, and take two Quarts of his Blood, which mull be 
kept conftantly llirring till it is cold ; then mingle it with 
your Groats fo boiled as above mentioned, and llir all 
your Ingredients well together. As to your Seafoning, 
take one large Spoonful of Salt, a Quarter of an Ounce 
of Cloves, and as much Mace and Nutmeg; dry it, beat 
it, and mix it all well together; add to it a fmall Quan- 
tity of Winter-fa voury, fweet Marjoram, Thyme, and 
Penny-royal, chopp’d as fine as poilible, juft to give it a 
Flavour. The next Day, cut the Leaf of the Hog into 
Squares like Dice; then wafh and ferape the Guts as clean 
as poilible, and when you have tied up one End, begin 
to fill them, till they are near three Parts full; but take 
care to mingle the Fat in due Proportion with your other 
Ingredients. You may make your Puddings of what 
Length you think proper. When they are tied, prick 
them with a Fork or a Pin, and throw them into a Kettle 
of hot Water; there let them boil gently for about an 
Hour, in which Time they will be enough. Then take 
them out, and let them dry upon clean Straw. 
To make White Puddings in Skins. 
Take half a Pound of Rice, cree it in Milk till it be 
foft; when it is creed, put it into a Cullender to drain; 
take a Penny-Loaf, cut off the out Cruft, then cut it into 
thin Slices, fcald it in a little Milk, but do not make it 
too w'et; take fix Eggs, and beat them very well, a Pound 
of Currants well cleaned, a Pound of Beef-fuet Hired fine, 
two or three Spoonfuls of Rofe-water, Half a Pound of 
Powder Sugar, a little Salt, a Quarter of an Ounce of 
Mace, a large Nutmeg grated, and a fmall Stick of Cin- 
namon; beat them together, mix them very well, and put them into the Skins. If you find it be too thick, put to 
it a little Cream. You may boil them near half an Hour, 
it will make them keep the better. 
‘lhe Toung Woman's heft Companion. 
To make Bologna Saufages, 
Take Part of a Leg of Pork or Veal, pick it clean from 
the Skin or Fat; put to every Pound of lean Meat a 
Pound of Beef-fuet picked from the Skin, fhred the Meat 
and Suet feparate and very fine, mix them well together, 
and add a large Handful of green Sage fhred very fmall; 
feafon it with Pepper and Salt, mix it very well, prefs it 
down hard in an earthen Pot, and keep it for Ufe. 
When you ufe them, roll them up with as many Eggs 
as will make them roll fmooth; in rolling them up, make 
them abo-ut the Length of your Fingers, and as thick as 
two Fingers; fry them in Butter, which mufl be boiling 
hot before you can put them in, and keep them roiling 
about in the Pan. When they are fried through, they are 
enough. 
Chop three Pounds of the beft Pork, Fat and Lean to- 
gether, as fine as poffible, but firft take care to ibip it of 
its Skin and Griftles; feafon it with two Tea-fpoonfuls of 
Salt and one of Pepper; to which add three Spoonfuls of 
Sage fhred very fine, and mingle all well together. When 
your Guts are well cleaned, fill them, or otherwife pot 
your Ingredients. When you ufe them, roll them out in- 
to what Size you think proper, and fry them as above 
directed. You may make very agreeable Saufages hkc- 
wife of Beef, if you chufe it. 
To make common Saufages. 
To force a Foavl. 
Take a good Fowl, pull and draw it, and Hit the Skin 
down the Back ; take the FJefh from the Bones, and mince 
it very well; mix it with a little BeefTuet, Hired a Gil! 
of large Oyfters, chop a Sha’ot, a little grated Bread and 
fome fweet Herbs; mix all together, feafon it with Nut- 'The Torn? Woman s bell Companion. 
meg, Pepper and Salt, make it up with Yolks of Eggs, 
put it on the Bones, and draw the Skin over it; few up 
the Back, cut off the Legs, and put the Bones as you do 
a Fowl for boiling; tie up the Fowl in a Cloth; an Hour 
will boil it. For Sauce, take a few Oyfters, Hired them, 
and put them into a little Gravy, with a Lump of Butter, 
a little Lemon-peel Hired, and a little Juice; thicken it 
with a little Flour, lay the Fowl on the Difh, and pour 
the Sauce upon it. You may fry a little of the Forced- 
meat to lay round. GarniHi your Difh with Lemon. You 
may fet it in the Oven if you have Convenience, only rub 
over it the Yolk of an Egg, and a few Bread-Crumbs. 
Instructions for making Puddings, Dum- 
plings, Pancakes and Fritters of all Sorts. 
In making your Puddings of all Kinds, the follo'wing general 
Rules are to be obferved. 
WHEN you boil your Puddings, take particular Care 
that your Cloth or Bag be perfectly clean, and 
clipp’d in hot Water, and then too flour’d very well. If 
it be a Bread-Pudding, tie it loofe; but if it be a Batter- 
Pudding, tie it clgfe ; and take care that your Water boils 
before you put it in. Move your Pudding every now and 
then, for otherwife it will be apt to Hick. If it be a Bat- 
ter Pudding, mix your Flour well with a little Milk, and 
then put your Ingredients in by flow Degrees; for by that 
means it will be free from Lumps, and perfectly fmooth. 
For all other Puddings, when your Eggs are beat, flrain 
them. If you boil them either in Wooden or China 
Difhes, butter the Infide before you put in your Batter. 
And as to all baked Puddings, remember to butter your 
Pan, or Difh, before you put your Pudding into it. The Young Woman s beft Companion. 
To make Batter Budding. 
Take a Pint of Milk, fix Eggs, and four Spoonfuls of 
Flour; put in half a Nutmeg grated, and a little Salt. 
You mull take care your Pudding is not thick. Flour 
your Cloth well; three Quarters of an Hour will boil it. 
Serve it up with melted Butter, or with melted Butter, 
Sugar, and a little Sack. 
A Suet Pudding hailed. 
Take a Pound of Suet and fhred it fmall; then take 
a Quart of Milk, four Eggs, one Spoonful of beaten Pep- 
per, or two of beaten Ginger, and a Teafpoonful of 
Salt; mix the Flour and Eggs with a Pint of the Milk 
very thick, and mix the Seafoning with the Remainder of 
the Milk and the Suet. When you have made your Bat- 
ter of a good Confidence, boil it above two Hours. 
A Blum Pudding boiled. 
Cut a Pound of Suet into little Bits, but not Hired too 
fine; take a Pound of Raifins Honed, a Pound of Cur- 
rants, about eight Eggs, half the Whites, the Crumb of 
a Penny-Loaf grated very fmall, half a Nutmeg grated, 
of beaten Ginger about a Tea-fpoonful, a fmall Quantity 
of Salt, a Pound of Flour, and a Pint of Milk. Firll beat 
your Eggs, then halve the Milk, and beat them together 
by flow Degrees, then the Suet, Spice, and Fruit, and add 
to them all as much Milk as will make them of a mode- 
rate Confillence. Thus prepared, boil it at lead five Hours. 
To make an Apple Budding. 
Take half a dozen large Codlings or Pippins, roall 
them, and take out the Pulp ; take eight Eggs, (leave out 
fix of the Whites) half a Pound of fine Powder Sugar, 
beat your Eggs and Sugar well together, and put to them 
the Pulp of your Apples, half a Pound of clarified But- 
ter, a little Lemon-peel Hired fine, a Handful of Bread- 
crumbs or Bifcuit, four Ounces of candied Orange or Ci- 
tron, and bake it with a thin Paite under it. 68 
The Toung Woman's heft Companion, 
Take four or five Codlings, feald them, and bruife 
them through a Sieve; put to them a Quarter of a Pound 
of Bifcuits, a little Nutmeg, a Pint .of Cream, and fweet- 
en it to your Talle; add ten Eggs, and half the Whites. 
Bake it. 
Apple Pudding another Way. 
To tnake a Bread Pudding. 
Take three Gills of Milk; when boiled, take a Penny- 
Loaf fliced thin, cut off the out Crull, put it into the 
boiling Milk, let it Hand clofe cover’d till it be cold, and 
beat it very well till all the Lumps be broke; take five 
Eggs beat very well, grate in a little Nutmeg, fhred fome 
Lemon-peel, and a Quarter of a Pound of Butter or Beef- 
fuet, with as much Sugar as will fweeten it, and Currants 
as many as you pleafe; let them be well cleaned, fo put 
them into your Difh, and bake or boil it. 
Take eight Eggs, and beat them very well; put to 
them three Spoonfuls of fine Flour, a little Salt, three 
Gills of Cream, and boil it with a Stick of Cinnamon and 
a Blade of Mace, When it is cold, mix it with your Eggs 
and Flour; butter your Cloth, and do not give it too 
much Room in your Cloth. About half an Hour will 
boil it. You mult turn it in the boiling, or the Flour will 
fettle. Serve it up with a little melted Butter. 
To make a Quaking Pudding. 
. 1 ake five Eggs. beat them well with a little Salt, put 
in three Spoonfuls of fine Flour, take a Pint of new Milk, 
and beat them well together; then take a Cloth, butter 
and flour it, but do not give it too mucTT Room in the 
Cloth, An Hour will boil it, giving it a Turn every now 
and then at the firft putting in, or die the Meal will fettle 
to the bottom. Having a little plain Butter for Sauce 
ferve it up. 
To make a common Quaking Pudding. The Toung Woman's beji Companion. 
69 
To make a ground Rice Pudding. 
Take a Pound of ground Rice, half cree it in a Quart 
of Milk; when it is cold, put to it five Eggs well beat, 
a Gill of Cream, a little Lemon-peel fhred fine, half a 
Nutmeg grated, half a Pound of Butter, and half a Pound 
of Sugar; mix them well together, put them into your 
Dilh with a little Salt, and bake it with a PufF-pafte round 
your Dilh. Have a little Rofe-water, Butter and Sugar, 
to pour over it; you may flick in it candied Lemon or 
Citron, if you pleafe. 
Half of the above Quantity will make a Pudding for a 
Side-dilh. 
Take the Infide of a Penny-Loaf, and cut one Half in 
thin Slices; take the Marrow of two Bones, half a Pound 
of Currants well cleaned; fhred your Marrow, and fprin- 
kle a little Marrow and Currants over the Difh; if you 
have not Marrow enough, you may add to it a little Beef* 
fuet fhred fine. Take five Eggs, and beat them very well, 
put to them three Gills of Milk, grate in half a Nutmeg, 
fweeten it to your Talle, mix all together, pour it over 
your Pudding, and fave a little Marrow to fprinkle over 
the Top of your Pudding. When you fend it to the 
Oven, lay a PufF-pafte round the Edge of the Difh. 
To make a Marrow Pudding, 
To make a Tanfey Pudding. 
Take an old Penny-Loaf, cut off the out Cruft, dice it 
thin, put to it as much hot Cream as will wet it, fix Eggs 
well beaten, a little fined Lemon-peel; grate in a little 
Nutmeg, and a little Salt; add to it forne Juice of Tan- 
fey and Spinage, fo tie it up in a Cloth and boil it; it 
will take an Hour and a Quarter boiling. When you difh 
it up, flick it with candied Orange, and lay a Seville O- 
range, cut in Quarters, round the Difh; fervc it up with 
melted Butter.  The Toung Woman's hefi Companion. 
To make a Gcofeherry Pudding. 
Take a Quart of green Goofeberries, pick, coddle, 
bruife, and rub them through a Hair Sieve, to take out 
the Pulp ; take fix Spoonfuls of Pulp, fix Eggs, three 
Quarters of a Pound of Sugar, half a Pound of clarified 
Butter, a little Lemon-peel fhred fine, a Handful of Bread- 
ci umbs or Bifcuit, a Spoonful of Rofe or Orange Water; 
mix thefe well together, and bake it with a Palle round 
the Dilh. You may add Sweetmeats if you pleafe. 
To make a Steak Pudding. 
Tome Suet fhred fmall with Flour, and mix it up 
with cold Water; of this make your Cruft; feafon it with 
a little Salt, take about two Pounds of Suet to a Quarter 
of a Peck of Flour. Seafon your Steaks, whether Beef 
or Mutton, with Pepper and Salt; make it up in the 
fame Manner as you would an Apple Pudding ; tie it up 
in a Cloth, but let your Water boil before you put it in. 
If it be but a fmall Pudding, three Hours will be fuffi- 
cicnt; if a large one, five. 
To make Suet Dumplings. 
Take a Pound of Suet, four Eggs, a Pound of Cur- 
rants, three Tea fpoonfuls of Ginger, and two of Salt; 
and to thefe add a Pint of Milk. Firft take one Half of 
the Milk, and mingle it as you would a thick Batter; 
then putin the Eggs, the Ginger, and the Salt; and then 
the Remainder of the Milk by How Degrees, together 
with the Suet and Currants, and Flour to make it like a 
light Pafte. As foon as your Water boils, make them up 
in little Rolls, with a fmall Quantity of Flour; then flat 
them, and throw them into the boiling Water. Take 
care to move them gently, that they may not ftick to 
each other. They will be enough in half an Hour, if 
you keep your Water boiling. The Young Woman's heft Companion. 
To make a Cujlard Pudding. 
Take a Pint of Cream, mix with it fix Eggs well beat, 
two Spoonfuls of Flour, half a Nutmeg grated, a little 
Salt, and Sugar to your Tafte; butter a Cloth, put it in 
when the Pot boils, boil it juft half an Hour, and melt 
Butter for Sauce. 
Grate an old Penny-Loaf, put to it a like Quantity of 
Suet Hired, a Nutmeg grated, a little Salt and Tome Cur- 
rants ; then beat fome Eggs in a little Sack and Sugar, 
mix all together, knead it as ftiff as for Manchet, and 
make it up in the Form and Size of a Turkey-Egg; put 
a little Batter; take a Pound of Butter, put it in a Di(h 
or Stew-pan, and fet it over a clear Fire in a Chafing-dilh, 
and rub your Butter about the Difh till it is melted; then 
put your Puddings in, cover the Difli, and often turn them 
till they are brown alike. When they are enough, grate 
fome Sugar over them, and ferve them up hot. For a 
Side-difh you muft let the Pafte lay for a Quarter of an 
Hour before you make up your Puddings. 
To make New-College Puddings, 
Take half a dozen Codlings, or any other good Apples, 
pare and core them; make a little cold Butter Pafte, and 
roll it up about the Thicknefs of your Finger, fo lap round 
every Apple, and tie them fmgle in a fine Cloth; boil 
them in a little Salt and Water, and let the Water boil 
before you put them in; half an Hour will boil them. 
You muft have for Sauce a little White-wine and Butter. 
Grate fome Sugar round the Difti, and ferve them up. 
To make Apple-Dumplings. 
Take as much Flour as you would have Dumplings in 
Quantity, put to it a Spoonful of Sugar, a little Salt, a 
little Nutmeg, a Spoonful of light Yeaft, and half a Pound 
of Currants well wafh’d and cleaned; fo knead them to 
To make plain Fruit Dumplings. The Young Woman's hejl Companion. 
the Stiffnefs you do a common Dumpling. You muft 
have White-wine, Sugar and Butter for Sauce; you may 
boil them either in a Cloth or without; fo ferve them up. 
Take a Penny-Loaf, cut off the out Cruft, and the reft 
in Slices; put to it as much hot Milk as will juft wet it; 
take the Yolks and Whites of fix Eggs, beat them wi'h 
two Spoonfuls of Powder Sugar, half a Nutmeg, and a 
little Salt, fo put it to your Bread; take half a Pound of 
Currants well cleaned, put them to your Eggs, then take 
a Handful of the mildeft Herbs you can get, gather them 
fo equal that the Taftc of one be not above the other, 
walh and chop them very fmall; put as many of them in 
as will make a deep Green, (don’t put any Parftey amongft 
them, nor any other ftrong Herb) fo mix them all toge- 
ther, and boil them in a Cloth; make them about the 
Bignefs of middling Apples ; about half an Hour will 
boil them. Put them into your Dilh, and have a little 
candied Orange, White-wine, Butter and for Sauce; 
fo ferve them up. 
To snake Herb Dumplings. 
To make a plain Suet Dumpling. 
Take a Pound of Beef Suet fhred fmall, add to it half 
a Quartern of Flour, then take as much fair Water as 
will moiften it, to make a thick Palle; then roll them in 
a little Flour, and put them into the Pot with the Water 
boiling, and they will be done in half an Hour. 
To make fine Pancakes. 
Take a Pint of Cream or Milk, eight Eggs, a Nutmeg 
grated, and a little Salt; then melt a Found of Butter, 
and a little Sack, before you ftir it. It muft be as thick 
widi Flour as ordinary Batter, and fried with Lard. Turn 
it on the Backftde of a Plate; garnilh with Orange, and 
ftrew Sugar over them. The Toting Woman’s heft Companion. 
73 
Take half a Pound of Rice, wafh and pick it clean, 
cree it in fair Water till it be a Jelly; when it is cold, 
take a Pint of Cream, and the Yolks of four Eggs, beat 
them very well together, and put them to the Rice, with 
grated Nutmeg and fome Salt; then put in half a Pound 
of. Butter, and as much Flour as will make it thick enough 
to fry, with as little Butter as you can. 
To make Rice Pancakes. 
Take four Eggs, and beat them very well; put to them 
four Spoonfuls of fine Flour, a little Milk, about a Quar- 
ter of a Pound of Sugar, a little Nutmeg and Salt, ip 
beat them very well together; you mull not make them 
very thin, if you do it will not flick to the Apple. Take 
a middling Apple and pare it, cut out the Core, and cut 
the reft in round Slices, about the Thicknefs of a Shil- 
ling ; (you may take out the Core after you have cut it 
with your Thimble) have ready a little Lard in a Stew- 
pan, or any other deep Pan; then take your Apples every 
Slice fingle, and dip them into your Batter; let your Lard 
be very hot, fo drop them in; you muft keep them turn- 
ing till enough, and mind that they be not too brown j 
as you take them out, lay them on a Pevvter-Difh before 
the Fire till you have done; have a little White-wine, 
Butter and Sugar for the Sauce, grate over them a little 
Loaf-fugar, and ferve them up. 
To make Apple Fritters. 
Fiift cut feme Apples in thick Slices, and fry them of 
a light Brown; take them up and lay them to drain, and 
keep them as whole as you can; then make the following 
Batter; Take five Eggs and three Whites, beat them up 
with Flour and a little Sack; make it the Thicknefs of a 
Pancake; pour in a little melted Butter, Nutmeg, and a 
little Sugar: Melt your Butter, pour in your Batter, and 
lay a Slice of Apple here and there, and-pour more Bat- 
To make Apple Froife. The Toting Woman?* bejl Companion. 
ter on them; fry them of a fine Brown, then take them 
up, and ftrew double-refined Sugar over them. 
To make Fruit Fritters. 
Take a Penny-Loaf, cut off the out Cruft, ftice it, put 
to it as much hot Milk as will wet it, beat five or fix 
Eggs, put to them a .Quarter of a Pound of Currants well 
cleaned, and a little candied Orange Hired fine ;. fo mix 
them well together; drop them with a Spoon into a Stew- 
pan in clarified But:er; have a little White-wine, Butter 
and Sugar for your Sauce; put it into a China Bafon, lay 
your Fritters round, grate a little Sugar over them, and 
ferve them up. 
Rules for making PIES. 
To make a Crujl for a Meat Pie. 
TAKE one Pound of Flour, and three Quarters of a 
Pound of Butter, mixed well together, and well 
beaten with a Rolling-pin. This is fufiicient for a com- 
mon Cruft. 
When you have taken oft’ the Skin and Fat of the Tn- 
fide of a Loin of Mutton, cut the Remainder into Steaks; 
feafon it to your Palate with Pepper and Salt. When 
your Cruft is made, fill it with your Meat; after that pour 
into it as much Water as will near fill the Difh; then put 
on the Lid, and bake it well. 
To make a Mutton Pie. 
To make a Beef-Steak Pie. 
Take two Pounds of the beft Rump-Steaks, and feafon 
them with Pepper and Salt, &c. as Mutton Pie. 
To make a Mutton Pafiy. 
Take a Loin of Mutton that is large and fat, and be- 
fore you bone it, let it hang for five or fix Days. Lay The Young Woman's hefi Companion. 
your Meat, when boned, four and twenty Hours in about 
half a Pint of Red Wine, and half a Pint of Rape Vi- 
negar ; then take it out of the Pickle, and manage it as 
you would do a Venifon-Pady. While your Pally is in 
the Oven, boil up your Bones in the fame Manner, and 
fill your Pally with the Liquor, as foon as it comes out of 
the Oven. 
To make a Venifon Pajiy. 
Bone the Neck and the Bread, and feafon them to your 
Palate with Pepper and Salt; cut the Bread into three or 
four Pieces; but, if you can avoid it, cut none of the 
Fat belonging to the Neck. Lay in the Bread and Neck- 
end fird, and the bed of the Neck-end over them, that 
the Fat may be whole. Let your Crud be made of a rich 
Puff-pade, vefy thick on the Sides and alfo on the Top, 
and let your Bottom be very good. Cover your Difh fird, 
then lay in your Ingredients; put into them half a Pound 
of Bu'ter, and above a Quarter of a Pint of Water. Thus 
prepared, put on your Lid, bake it in a quick Oven, and 
let it dand there about two Flours. Before it is ready to 
be taken out, fet the Bones of your Venifon on the Fire 
in two Quarts of Water, with three or four Blades of 
Mace, an Onion, a little Piece of Crud of Bread baked 
crlfp and brown, and a fmall Quantity of wrhole Pepper. 
Let it be dole cover’d, and boil foftly over a gentle Fire 
till one Half of your Liquor is waded, and then drain it 
off; pour the Remainder into your Pie as foon as it comes 
from the Oven. 
If your Venifon happens to be too lean, take the Fat 
of a Loin of Mutton, and deep it for four and twenty 
Hours in foms Rape Vinegar and Red Wine; then fpread 
it over the Top of your Venifon, and cover your Pad/. 
Though feme People imagine that Venifon can never be 
over-baked, and will for that Reafon bake it fird in a 
falfe Crud, yet the Notion is quite wrong; for by fuch a 
Pradlice, the Flavour of the Venifon is in fome meafure, 
at lead, lod and gone. If, however, you are defirous of The Toung Woman’s heft Companion. 
having it exceedingly tender, you mud wafh it in warm 
Milk and Water, and then rub it with clean Cloths till it 
is perfeftly dry. When you have fo done, rub it all over 
with the beft Vinegar, and let it hang in the open Air. 
You may keep it, thus prepared, for a Fortnight, if you 
think proper; but then no Moillure mull come to it; If 
you find there does, to prevent its decaying, you mull dry 
it well, and then ftrew Ginger over it. 
When you are difpofed to make ufe of it, dip it in 
lukewarm Water, and then wipe it dry again. Let it be 
baked in a quick Oven. If your Pally be large, it will 
require three Hours at leaft; at which Time it will not 
only be very tender, but retain'its fine Flavour. 
N. B. The Shoulder boned, and made as above, with 
the Mutton-Fat, makes a very agreeable Pally. 
To make an Eel Pie. 
Cafe and clean the Eels, feafon them with a little Nut- 
meg, Pepper and Salt, cut them in long Pieces; you mull 
make your Pie with hpt Butter Pallc; let it be oval, with 
a thin Cruft; lay in your Eels lengthways, and put over 
them a little frefh Butter; fo bake them. 
Eel Pies are good, and eat very well with Currants; 
but if you put in Currants, you mull not ufe any black 
Pepper, but a little Jamaica Pepper. 
To make a Jzvcet Chicken Pic. 
Break the Chicken Bones, cut them in little Bits fea- 
fon them lightly with Mace and Salt, take the Yolks of 
four Eggs boiled hard and quartered, five Artichoke- 
bottoms, half a Pound of Sun-Raifins Honed, half a 
Found of Citron, half a Pound of Lemon, half a Pound 
of Marrow, a few Forced-meat Balls, and half a Pound 
of Currants well cleaned, fo make a light PufF-pafte, but 
put no PaHe in the Bottom. When it is baked, take a 
little White-wine, a little Juice either of Orange or Le- 
mon, the Yolk of an Egg well beat, and mix them to- 
gether, make it hot, and put it into your Pie; when you ferve it, take the fame Ingredients you ufe for a Lamb or 
Veal Pie, only leave out the Artichokes. 
The Toung Woman's heft Companion. 
Let your Pigeons, in the firft place, be very nicely pick’d 
and clean’d; then feafon them with Pepper and Salt, ei- 
ther high or low, according to your Palate; and put a 
good Lump of the bell frefh Butter, with Pepper and Salt, 
into the Bellies of each of them, then cover your Diftx 
with good PuiF-palle Crull; in which lay your Birds, fb 
fo fealbn’d as aforefaid, with their Necks, Gizzards, Li- 
vers, Pinions and Hearts, between them. In the middle 
lay a large fat Beef-beak, together with the Yolks of hard 
Eggs, more or lefs, as you fhall judge proper; pour into 
your Ingredients as much Water as will near fill your 
Difh; then lay on the Lid or Top-Cruft, and bake it 
well. 
To make a Pigeon Pie. 
To make a Pigeon Pie after the French Fafiion. 
You mull Huff your Pigeons with a very high Forced- 
meat, and lay a good Quantity of Forced-meat Balls all 
round the Infide; together with Artichoke Bottoms, Afpa- 
ragus Tops, Mulhrooms, Truffles, and Morels; but feafon 
your Ingredients to your Palate, though for the molt part 
they feafon very high. 
Bone a Couple of fat Green Geefe, and feafon them 
pretty high with Salt, Pepper, Nutmeg, and Cloves; and 
you may, if you like, add a Couple of whole Onions; 
lay them one on another, fill the Sides, and cover them 
with Butter and bake them. 
To make a Green-Goofe Pie. 
“70 make a Gihlet Pie. 
Take two Pair of Giblets, that have been carefully 
cleaned, and put them all into the Saucepan, except the 
Livers; add to them two Quarts of Water, about two 
dozen Corns of whole Pepper, three or four Blades of 
Mace, one large Onion, and a fmall Bundle of fweet Herbs; let them be covered clofe, and ftew’d very foftly 
till they are perfe&ly tender; then, when your Cruft is 
duly prepared, cover your Difh with it. Take care to 
lay a good Rump-fteak at the Bottom of your Dilh, fca- 
foned to your Palate with Pepper and Salt; after that lay 
in your Giblets and Livers, and ftrain the Liquor in which 
you ftew’d them. When you have feafoned them to 
your Mind, pour it into your Pie, then put the Lid on, 
and let it ftand in the Oven about an Hour and a half. 
The Young Woman's heft Companion. 
Take two Ducks, and let them be well fealded and 
cleaned; then cut oft' the Feet, the Pinions, the Neck 
and the Head, with the Gizzards, Hearts and Livers, all 
well cleaned and fealded, as above mentioned; but firft 
pick out all the Fat which you find in the Infide of your 
Ducks. Lay a good Puff-pafte Cruft all over your Difh, 
and put your Materials into it when you have feafoned 
them to your Liking both infide and out; lay your Gib- 
lets, &c. on each fide your Ducks. When you have 
pour’d in as much Water as will near fill your Difh, put 
on your Lid, and fend your Pie to the Oven; but take 
care it be not over-baked. 
To make a Duck Pie. 
To make a Goofe Pie. 
Half a Peck of Flour will be fuflicient to raife the Walls 
of your Pie with, which muft be made juft large enough 
to hold your Goofe. In the firft place, however, have 
ready by you a pickled dried Tongue, that has been boil’d 
lb tender as to peel with Safe; cut off the Root, then 
bone your Goofe, and have ready at the fame time a large 
Fowl boned; feafon your Fowl and your Goofe with half 
a. Quarter of an Ounce of Mace beat fine, alfo a large 
Tca-fpoonful of Pepper beat fine, and three Tea-fpoonfuls 
of Salt, all well mingled together; then lay your Fowl 
into your Goofe, and your Tongue into your Fowl, and 
your Goofe in the very fame Form as if it were whole; 
put about half a Pound of the beft Butter upon the Top, and then lay on your Lid. This is a very good Pie, ei- 
ther hot or cold, and will keep fome confiderable Time, 
The Young Woman's heji Companion. 
Take two or three Calves-Feet, and boil them as you 
would do for eating; take out the long Bones, Hired them 
very fine, put to them double their Weight of Beef-fuet 
Hired fine, and about a Pound of Currants well cleaned, 
a Quarter of a Pound of candied Orange and Citron 
cut in fmall Pieces, half a Pound of Sugar, a little 
Salt, a Quarter of a Pound of Mace, and a large Nut- 
meg ; beat them together, put in a little Juice of Lemon 
or Verjuice to yourTafle, a Glafs of Mountain-Wine or 
Sack, which you pleafe, and mix all together; bake them 
in PulF-palle. 
To make Minced Pie 'with Calves-Feet. 
To snake a Calf's-He ad Pie. 
Take a Calf’s-Head and clean it, boil it as yon would 
do for hafhing; when it is cold, cut it in thin Slices, and 
feafon it with a little black Pepper, Nutmeg and Salt, a 
few fhred Capers, a few OyHers and Cockles, two or 
three Muflirooms, and green Lemon-peel; mix them all 
well together, and put them into your Pie. It muft be a 
Handing Pie, baked in a flat Pewter Difli, with a Rim of 
Puff-pafle round the Edge. When you have fill’d the Pie 
with the Meat, lay on Forced-meat Balls, and the Yolks 
of fome hard Eggs, put in a little fmall Gravy and But- 
ter. When it comes from the Oven, take off the Lid, 
put into it a little White-wine to yourTafle, and fliake up 
the Pie; fo ferve it up without a Lid. 
To make a Calfs-Fcot Pie. 
Take two or three Calves-Feet, according as you would 
have your Pie in Eignefs, boil and bone them as you would 
do for Eating, and when cold, cut them in thin Slices; 
take about three Quarters of a Pound of BeefTuet Hired 
fine, half a Pound of Raifms Honed, half a Pound of 
cleaned Currants, a little Mace and Nutmeg, green Le- 
mon or Orange; mix all together, and put them into a Difli, make a good Puff-pafte, but let there be no Pafte at 
the Bottom of the Dilh. When it is baked, take off the 
Lid, and fqueeze in a little Lemon or Verjuice; cut the 
Lid in Sippets, and lay round. 
The Toting Woman's heft Companion. 
Take three or four Brace of Woodcocks, according as 
you would have the Pie in Bignefs, drefs and fkewer them 
as you would do for Roafting; draw them, and feafon the 
Infide with a little Pepper, Salt, and Mace, but do not 
waflithem; put the Trails into the Belly again, but no- 
thing elfe; for there is fomething in them that gives 
them a more bitterifh Tafte in the Baking, than in 
the Roafting. When you put them into your Diih, lay 
them with the Breaft downwards, beat them upon the Breaft 
as flat as you can; you muft feafon them on the Outfide 
as you do the Infide. Bake them in Puff-pafte, but lay 
none in the Bottom of your Difli; put to them a Gill of 
Gravy, and a little Butter. You muft be careful your Pie 
be not too much baked. When you ferve it up, take off 
the Lid, and turn the Woodcocks with the Breaft upwards. 
You may bake Partridges the fame Way. 
To make a Woodcock Pie. 
To make a Rabbet Pie. 
Cut young Rabbets in pieces, and fry them in Lard 
with a little Flour; feafon them with Salt, Pepper, Nut- 
meg, fweet Herbs, and Chibbols, adding a little Broth. 
When they are cold, put them into your Pie, adding fome 
Morels, Truffles, and pounded Lard; lay on the Lid, fet 
it in the Oven, and let it ffand for an Hour and half; 
when it is about half baked, pour in the Sauce in which 
the Rabbets were fried; and juft before you ferve it up to 
Table, fqueeze in fome Juice of Se-vi/le Orange. 
To make a Hare Pie. 
Having cut the Hare into pieces, break the Bones, and 
lay them in the Pie; lay on fliced Lemon, Balls, and But- 
ter, and clofe it with the Yolks of hard Eggs. The Young Woman's heft Companion. 
Take a middling Turbot-Head, pretty well cut off, 
walh it clean, take out the Gills, feafon it pretty well with 
Mace, Pepper, and Salt, fo put it into a deep Dilh, with 
half a Pound of Butter; cover it with light Puff-pafte, but 
lay none in the Bottom; when it is baked, take out the 
Liquor and the Butter that it was baked in; put it into a 
Saucepan, with a Lump of frelh Batter and Flour to 
thicken it, with an Anchovy and a Glafs of White-wine, 
fo pour it into your Pie again over the Fifli. You may lay 
round half a dozen Yolks of Eggs at an equal Diftance. 
When you have cut off" the Lid, lay it in Sippets round 
your Difh, and ferve it up. 
To make a Turbot-Head Fie. 
To make a Turkey Pie. 
Take a Turkey and bone it, feafon it with favoury 
Spice, and lay it in the Pie, with two Capons cut in pieces 
to fill up the Corners: The Cruft to be made in the fame 
Manner as you would do for a Goofe Pie. 
To make a Trout Pie. 
Having cleaned and fcalded them, lard them with Pie- 
ces of Silver Eel roll’d up in Spice, and fweet Herbs and 
Bay Leaves powder’d ; lay between them, and on them, 
the Bottoms of Artichokes fliced, Oyfters, Mufhrooms, 
Capers, and diced Lemon; lay on Butter, and clofe the 
Pie. 
Firft Ikin your Pork, then cut it into Steaks; feafon it 
pretty well with Salt, Nutmeg fliced, and beaten Pepper; 
put in fome Pippins cut in fmall Pieces, as many as you 
think convenient, and fweeten with Sugar to your Palate ; 
put in half a Pint of White-wine ; lay Butter all over it, 
clofe up your Pie, and fet it in the Oven. 
A Pork Pie. 
Take a Loin of Pork,v bone it, and cut Part of it into 
Collops; take alfo as many Collops of Veal of the fame 
Pork Pie to be eaten cold. bize, and beat them both with the Back of a Cleaver; 
vn" th Pork with Salt, Pepper, minced Sage, and the 
oiks of hard Eggs; feafon your Veal with Cloves, Mace, 
Autmeg, Thyme minced, and the Yolks of hard 
then lay in your Difti a Layer of Pork and a LayeTof 
\ eal, till you have laid all your Meat in; then clofe up 
your Pie, and liquor it with Saffron-Water, or the Yolks 
of Eggs, When it is baked, fill it with clarified Butter. 
Remember to let your firft and laft Layer be Pork; bake 
it, and fet it by for Ufe, 
Tie Toung Woman's heft Companion. 
To make a <very good Pie. 
Lay fome PufF-pafte round the Brims of your Difti; 
then lay a Layer of Bifcuit, and a Layer of Marrow and 
Butter, then a Layer of all Sorts of wet Sweet-meats, or 
as many as you can have, and do fo till your Dilh is full; 
then boil a Quart of Cream, and thicken it with two 
Eggs> a little Rofe-water and Sugar; put this to the reft, 
and bake, * 
A Bride Pie, 
Paiboil Cocks-combs, and flew Veal Sweetbreads and 
Lamb-ftones; cut them into thin Slices; alfo blanch Ox- 
palates, and cut them into Slices; to thefe put a Pint of 
Oyfters, fome Slices of interlarded Bacon, a few Broom- 
buds pickled, a few Chefnuts roafted and blanched, a 
Handful of Pine-kernels and fome Dates Hiced; feafon 
thefe with Salt and Nutmeg, and whole Mace; fill your 
Pie with thefe, lay Slices of Butter over them, clofe it up, 
and bake it. When it comes out of the Oven, cut up the 
Lid, and having beaten up Butter with the Yolks of three 
or four Eggs, fome Wine, and the Juice of a Lemon, well 
lhaken together, pour this into your Pie. 
Having made your Cruft, lay on it a Layer of Butter, 
then Latter in grated Nutmeg, Cinnamon, and Mace; 
then lay in half a dozen Tench, lay Butter over them, 
and a few blue Currants; pour in a Quarter of a Pint of 
A Tench Pie. T'he Young Woman's left Companion. 
Claret, and let them be well baked. When it comes out 
of the Oven, put in melted Butter, dull it over with fome 
fine Sugar, and ferve it up. 
Instructions for making Fruit-Pies, Tarts, 
Cheelecakes and Cuftards. 
To snake a Pafe for a Fruit Pie. 
HP AK E half a Pound of Flour, half a Pound of But-' 
ter, and half a Found of Sugar; then mix your In- 
gredients well all together, beat them well with a Rolling- 
pin, and when rolled out thin, it is ready for your Pur- 
pofe. 
A good Pajie for Tarts. 
Take a Pint of Hour, and rub a Quarter of a Pound 
of Butter into it; beat two Eggs, with a Spoonful of 
double-refined Sugar, and two or three Spoonfuls of Cream 
to make it into Pafte; work it as little as you can, roll it 
out thin, butter your Tins, duft on fome Flour, then lay 
in your Pafte, and do not fill them too full. 
To make Pajle for Tarts. 
Take the Yolks of five or fix Eggs, juft as you would 
have Pafte in Quantity; to the Yolks of fix Eggs put a 
Pound of Butter; work the Butter with your Hand till it 
take up all the Eggs; then take fome London Flour, and 
work it with your Butter till it comes to a Pafte; put in 
about two Spoonfuls of Loaf-Sugar beat and lifted, and 
about half a Gill of Water. When you have wrought it 
well together, it is fit for Ufe. 
This is Pafte that feldom runs, if it be even roll’d. 
Roll it thin, but let your Lids be thinner than your Bot- 
toms. When you have made your Tarts, prick them over 
with a Pin, to keep them from bliftering. When you are 
going to put them into the Oven, wet them over with a sThe Young Womans beji Companion. 
Feather dipt in fair Water, and grate over them a little 
double-refined Loaf-Sugar, it will ice them; but do not 
let them be baked in a hot Oven. 
Take a Pound of Wheat Flour, and rub it very fmalh 
three Quarters of a Found of Butter, rub it as fmall as 
the Flour; put to it three Spoonfuls of Loaf-Sugar beat 
and fifted; take the Yolks of four Eggs, and beat them 
very well; put to them a Spoonful or two of Rofe-wafer, 
and work them into a Parte; then roll them thin, and ice 
them over as you did the other, if you pleafe, and bake 
them in a flow Oven. 
A fhort Pafte for Parts. 
Take half a Pound of fine Flour, and a Quarter of a 
Pound of Butcer, the Yolks of four Eggs and one White, 
two Ounces of Sugar finely fifted; mix all thefe together 
with a little Water, and roll it very thin till you can fee 
through it. When you lid your Tarts, prick them, to 
keep them from bliftering; be fare to roll them even, and 
when you bake them ice them. 
To make a Shell-Pafe. 
To snake a Dripping Cruft. 
Boil a Pound and a half of Beef Dripping in Water, 
flrain it, and let it ftand till it be cold; then take off the 
hard Fat, which, when you have feraped well, muff be 
boiled four or five times fucceffively. Let this be after- 
wards work'd up well into three Pounds of Flour as fine as 
poflible, and then make it up into Paflc with cold Water. 
This Gruff will eat very agreeably, and pleafe the niceff 
Palate. 
To snake a Cruft for Cvftards, 
To half a Pound of Flour add fix Ounces of Butter, 
three Spoonfuls of Cream, and the Yolks of two Eggs; 
mix them well together, and let them ftand for about a 
Quarter of an Hour; after that work it up and down 
well, and roll it a a thin as you pleaie. The Young Woman's befi Companion. 
To make an Apple Pie. 
Scald about a dozen Apples very tender, and take off 
the Skin ; then take the Pap of them, and put to it twelve 
Eggs, but fix Whites; beat them very well, and take the 
Crumb of a Penny-Loaf grated, and a Nutmeg grated; 
fugar it to your Tafte, and put in a Quarter of a Pound 
of Butter melted; mix all thefe together, and bake them 
in a Dilh; butter your Difh, and take care that your Oven 
is not too hot. 
To make an Apple Pie another Way. 
Take a Quarter of a Peck of large Apples, pare them, 
and cut them into thin Slices; then put a Pound of Pow- 
der Sugar, with a little Water, and lay on your Cruft, 
made after the Directions given how to make a Pajle for a 
Fruit Pie. You may cut up the Top, and put in fome 
Butter, if it is to be eaten hot; if not, it will be as good 
without the Butter. 
You may make Goofeberry, Currant, Cherry, Damfon, 
and all Sorts of Fruit Pies for a Family, by the fame Rule. 
If you propcfe to bake them in Patty-pans, firft butter 
them well, and then put a thin Cruft all over them, in 
order to your taking them out with the greater Eafe; but 
if you make ufe of either Glafs or China Dilhes, add 
no Crull but the top one. Strew a proper Quantity of 
fine Sugar at the Bottom in the firft place, and after that 
lay in your Fruit of what Sort foever, as you think moft 
proper, and ftrew the like Quantity of the fame Sugar 
over them; then put your Lid on, and let them be baked 
in a flack Oven. Obferve, however, that Minced Pies 
mull always be baked in Patty-pans, on account of taking 
them out with the greater Eafe, as above hinted, and Puft- 
pafte is the moft proper for them. If you make Tarts of 
Apples, Pears, Apricots, iffc. the beaten Cruft is locked 
upon as the moft proper; but that is fubmitted to your 
o>vn particular Fancy. 
To make Tarts of divers Kinds. 86 
The Toung Woman's hejl Companion 
Pare them firft; then cut them into Quarters, and take 
the Cores out; in the next place, cut each Quarter acrofs 
again ; throw them, fo prepared, into a Saucepan with no 
more Water in it than what will juft cover your Fruit; let 
them fimmer over a flow Fire till they are perfectly ten- 
der: However, before you fet your Fruit on the Fire, take 
care to put a good large Piece of Lemon-peel into your 
Water. Have your Patty-pans in Readinefs, and ftrew 
fine Sugar at the Bottom; then lay in your Fruit, and co- 
ver them with as much of the fame Sugar as you think 
convenient. Over each Tart pour a Tea-fpoonful of 
Lemon-Juice, and three Spoonfuls of the Liquor in which 
they were boiled. Then lay your Lid over them, and 
put them into a flack Oven. Obferve, If your Tarts be 
made of Apricots, you muft ufe no Lemon-Juice, which 
is the only material Difference in the Manner of making 
them. Obferve likewife, with rcfpedl to preferved Tarts 
only, lay in your preferved Fruit, and put a very thin 
Cruft over them, and bake them as fhort a Time as pof- 
fible. 
To make Jlpple or Pear Tart. 
To make Orange Tart. 
Take two or three Seville Oranges, and boil them j 
fhife them in the boiling to take out the Bitter; cut them 
in two, take out the Oranges, and cut them in Slices; 
they mult be baked in crifp Pafte. When you fill the 
Patty-pans, lay in a Layer of Oranges and a Layer of 
Sugar, (a Pound will fweeten a dozen of fmall Tins, if 
you do not put in too much Orange) bake them in a flow 
Oven, and ice them over. 
7o make a Svoeet-meat Tart. 
Make a little Shell-pafle, roll it, and line your Tins; 
prick them in the Infide, and fo bake them; then you 
may ferve them up with any Sort of Sweet-meats, what 
you pleafe. You may have a different Sort every Day, 
do but keep your Shells baked by you. 7he Young Woman's heft Companion. 
87 
Take a Gallon of new Milk, make of it a tender Curd, 
fqueeze the Whey from it, put it into a Bafon, and break 
three Quarters of a Pound of Butter into the Curd, then 
with a clean Hand work the Butter and Curd together 
till all the Butter be melted, and rub it in a Hair-fieve 
with the back of a Spoon till all be through; then take 
fix Eggs, beat them with a few Spoonfuls of Rofe-watsr 
or Sack, put it into your Curd, with half a Pound of 
fine Sugar and a Nutmeg grated; mix them all together, 
with a little Salt, and fome Currants and Almonds; then 
make up your Palle of fine Flour, with cold Butter and 
a little Sugar ; roll your Pafte very thin, fill your Tins 
with the Curd, and fet them in an Oven. When they are 
almoft enough, take them out, then take a Quarter of a 
Pound of Butter, with a little Rofe-water, and Part of 
half a Pound of Sugar; let it Hand on the Coals till all 
the Butter be melted, then pour into each Cake fome of 
it, fet them in the Oven again till they bp brown; fo 
keep them for Ufe. 
To make Cheefe- cakes. 
To make common Curd Cheefe-cakes. 
Take a Pennyworth of Curds, mix them with a little 
Cream, beat four Eggs, put to them fix Ounces of clari- 
fied Butter, a Quarter of a Pound of Sugar, half a Pound 
of Currants well wafh’d, and a little Lemon-peel Hired* 
a little Nutmeg, a Spoonful of Rofe-water or Brandy, 
which you pleafe, and a little Salt; mix all together, and 
bake them in fmall Patty-pans. 
Take five Quarts of new Milk, and run it to a tender 
Curd, then hang it in a Cloth to drain; rub into it a 
Pound of Butter that-is well walked in Rofe-water, put to 
it the Yolks of feven or eight Eggs, and two of the 
Whites; feafon it with Cinnamon, Nutmeg, and Sugar. 
To make Cheefe-cakes without Currants. 88 
Yhe Young Woman's befi Companion. 
To make a Tanfey. 
Take a Pint of Cream, Tome Bifcuits without Sccds» 
two or three Spoonfuls of fine Flour, nine Eggs, leaving 
out two of the Whites, fome Nutmeg, and Orange-flower 
Water, a little Juice of Tanfey and Spinage; put it into 
a Pan till it be pretty thick, then fry or bake it; if fried, 
take care that you do not let it be too brown. Garnifti 
your Difh with Orange and Sugar, and ferve it up. 
Get two Pounds of Cherries, ftone, brulfe, and ftamp 
them; then boil up their Juice with Sugar; then ftone 
four Pounds more of Cherries, and put them into your 
Tart with the Cherry Syrup, bake the Tart, ice it, and 
ferve it up hot. 
To make a Cherry Tart. 
To make a Goofeberry Tart. 
Prepare the Cruft for your Patty-pans, ftieet the Bot- 
toms, and ftrew them over with Powder-Sugar ; then take 
green Goofeberries, and fill your Tarts with them, laying 
them in one by one, a Layer of Goofeberries and a Layer 
of Sugar, fo clofe your Tarts, and bake them in a quick 
Oven, and they will be very clear and green. 
To make Lemon Chee/e-cakes. 
Boil the Peel of two large Lemons very tender, then 
throw them into a Mortar, and pound them well with 
near half a Pound of double-refmed Sugar; then take 
half a dozen Eggs, and half a Pound of the bell: frefh 
Butter you can get; pound all thefe Materials till they are 
well mingled together, have a Puff-pafle in your Patty- 
pans ready for Ufe, and when you have filed them half 
full, fend them to the Oven, 
N.B. Orange Cheefe-cakes are made the fame Way 
with this fmall Difference only, that your Peels muft be 
boiled in feveral Waters, for otherwife your Cheefe-cakes 
will be bitter. <The Toung Woman's heft Companion. 
89 
To a Quart of Cream put the Yolks of twelve Eggs, 
half a Pound of Sugar, fome beaten Mace and Cinna- 
mon, a little Salt, and fome Sack; fet it on the Fire, with 
half a Pound of Bifcuit, as much Marrow, a little Orange- 
peel and Lemon-peel; ftir it on the Fire till it becomes 
thick, and when it is cold put it into a Difti with good 
Puft-pafte, then bake it gently in a flow Oven. 
To make Marrow Tarts. 
Take a Pound of Almonds blanched, and beat them 
To make Alnmtd Puffs. 
with Orange-flower Water; then take a Pound of Sugar, 
and boil them almoft to a Candy-height; put in your Al- 
monds, and ftir them on the Fire, keep ftirring them till 
they be cold; beat them a Quarter of an Hour in a Mor- 
tar, put to them a Pound of Sugar fifted, and a little Le- 
mon-peel grated, make it into a Pafte with the Whites of 
three Eggs, and beat them into a Froth, more or lefs, as 
you think proper; bake them in an Oven almoft cold, and 
keep them for Ufe. 
Boil in the firft place a Pint of Cream, with a frnall 
Quantity of Mace and Cinnamon in it; and as foon as it 
is cold, take four Eggs, leaving out one half of the 
Whites, a frnall Quantity of Rofe and Orange-flower 
Water mixed with Sack, and as much double-refined Su- 
gar and Nutmeg as will fuit your Palate. Mix your In- 
gredients well together before you fend them to the Oven, 
and bake them in China Cups. 
To snake baked Cuftards. 
Take a Quarter of a Pound of Almonds that have been 
beaten fine, with two Spoonfuls of Rofe-water, and put 
them into a Pint of Cream; then add to it fuch a Quan- 
tity of double refined Sugar as will fweeten it to your Pa- 
late. In the next place, beat up the Yolks of four Eggs, 
and fet them, when mixed with your other Ingredients, 
To make Ahnond Cufards. over the Fire, fiirring them all the Time one Way only 
till they are of a proper Confiftence, and then pour out 
into little Cups; or you may bake them in fmall China 
Cups. 
tfhe Toung Woman's bejl Companion. 
Sweeten a Quart of new Milk with Loaf-Sugar, ac- 
cording to your Tafte, and put into it fome grated Nut- 
meg ; then beat up eight Eggs very well, leaving out four 
of the Whites, and ilir them amongft your Milk ; then 
bake them either in fmall China Bafons, or put the whole 
into one deep Dilh. Set the Dilh in hot boiling Water, 
that will rife about half-way. If you think proper, you 
may add a little Rofe-water before you ferve it up. 
To make common Cujlards. 
Beat the Yolks of ten Eggs very well, and add to them 
half a Pint of Rhenifh, fix Ounces of double-refined Su- 
gar, and the Juice of three fweet Oranges; fet your In- 
gredients on the Fire, and continue ftirring them one way 
only, till they come to a Confiftence ; then take them off 
and ftir them ; put into them a Lump of Butter about the 
Bignefs of a large Walnut. 
To make Orange Butter. 
Instructions for making various Kinds of 
Cakes, Gingerbread, Bifcuits, Macaroons, 
Wigs, and Buns. 
To make Gingerbread. 
TAKE two Ounces of Ginger, a Quarter of an 
Ounce each of Nutmegs, Cloves, and Mace, all 
beaten very fine, and mix them with three Quarts of fine 
Flour; add three Quarters of a Pound of double-refined Su- 
gar, and two Pounds of Treacle ; fet them over the Fire, 
but don’t let them boil; mix into the Treacle three Quar- 
ters of a Pound of melted Butter, and fome Lemon and 
Orange-peel candied and Hired fmall, When all your The Toung Woman's heft Companion. 
Ingredients have been well mixed together, fet them in a 
quick Oven, and let them ftand for an Hour only, and 
your Bread will be fufficiently baked. 
To make red Gingerbread. 
Take a Quart and a Gill of Red Wine, a Gill and a 
half of Brandy, feven or eight Manchets, according to 
the Size the Bread is; grate them, (the Cruft muft be dried, 
beat and fifted) three Pounds and a half of Sugar beat 
and fifted, two Ounces of Cinnamon, a Pound of Al- 
monds blanched and beat with Rofe-water; put the Bread 
into the Liquor by degrees, ftirring it all the Time; wheTi 
the Bread is all well mixed, take it off the Fire. You 
muft put the Sugar, Spices, and Almonds into it; when 
it is cold, print it; keep fome of the Spice to dull the 
Prints with. 
Take a little Gum-Dragon, lay it in Rofe-water all 
Night, then take a Pound of Jordan Almonds blanched, 
with a little of the Gum-water, a Pound of double-refined 
Sugar beat and fifted, an Ounce of Cinnamon beat, with 
a little Rofc water ; work it into a Pafte, and print it, then 
fet it in a Stove to dry. 
To make white Gingerbread. 
*1 0 make Icing for a Cake, 
Take two Pounds of double-refined Sugar, beat it, and 
lift it through a fine Sieve ; put to it a Spoonful of fine 
Starch, a Pennyworth of Gum-Arabic; beat them well 
together: Take the Whites of four or five Eggs, beat them 
well, and put to them a Spoonful of Rofe-water or Orange- 
flower-water, a Spoonful of Juice of Lemon; beat them 
with the Whites of your Eggs, and put in a little to your 
Sugar till you wet it, then beat them for two Hours while 
your Cake is baking. If you make it too thin, it will 
run ; when you lay it on your Cake, you mull lay it on 
a Knife. If you would have the Icing very thick, you 
mull add a little more Sugar ; wipe off the loofe Currants The Young Woman's heft Companion. 
before you put on the Icing, and put it into the Oven to 
harden the Icing. 
Take five Pounds of Flour dried and cold, mix with 
it an Ounce of Mace, half an Ounce of Cinnamon, a 
Quarter of an Ounce of Nutmegs, half a Quarter of an 
Ounce of Lemon-peel grated, and a Pound of fine Su- 
gar; take fifteen Eggs, leaving out feven of the Whites, 
beat your feggs with half a Gill of Brandy or Sack, a 
little Orange-Flower or Rofe-Water; then put to your 
Eggs near a Quart of Cream, and three Pounds of But- 
ter, let your Butter melt in the Cream, fo let it ftand till 
Milk-warm; then Ikim off all the Butter, and moll of the 
Milk, and mix to it your Eggs and Yeaft; make a Hole 
in the Middle of your Flour, and put in your Yeaft, 
fprinkle at the Top a little Flour; then mix with it a little 
Salt, fix Pounds of Currants well walk’d, clean’d, dry’d, 
pick’d, and plump’d by the Fire, a Pound of the beft 
Raifms ftoned, and beat them all together till they leave 
the Bowl; put in a Pound of candy’d Orange, and half 
a Pound of Citron cut in long Pieces; then butter the 
Garth, and fill it full; bake it in a quick Oven, againft 
it be enough have an Icing ready. 
To make a Plum Cake. 
To make a Carr away Cake. 
Take eighteen Eggs, leave out Half of the Whites, 
and beat them; take two Pounds of Butter, wafh the 
Butter clear from Milk and Salt; put to it a little Rofe- 
Water, and wafh your Butter very well with your Hands 
till it take up all the Eggs, then mix them in half a Jack 
of Brandy and Sack; grate into your Eggs a Lemon- 
Rind; put in by Degrees (a Spoonful at a Time) two 
Pounds of fine Flour, a Pound and a Half of Loaf Su- 
gar, that is fifted and dry; when you have mixed them 
very well with your Hands, take a Thible, and beat it 
very well for Half an Hour, till it looks very white, 
then mix to it a few Seeds, fix Ounces of Carraway Comfits, and half a Pound of Citron and candied Grange* 
then beat it well, butter your Garth, and put it in a 
quick Oven. 
The Young Woman's heft Companion. 
To make Cakes to keep all the Tear. 
Have in readinefs a Pound and four Ounces of Flour* 
well dried; take a Pound of frelh Butter, work it with a 
Pound of white Sugar till it creams, three Spoonfuls of 
Sack, and the Rind of an Orange; boil it till it is not 
bitter, and beat it with Sugar; work thefe together, then 
clean your Hands, and grate a Nutmeg into your Flour; 
put in three Eggs and two Whites; mix them well, then 
with a Palle-pin, or Thible, ftir in your Flour to the But- 
ter, make them up into little Cakes, wet the Top with 
Sack, and fixew on fine Sugar; bake them on butter’d Pa- 
pers well floured, but not too much; you may add a Pound 
of Currants wafhed and warmed. 
Take two Pounds of fine Flour, put to it a Pound and 
a Quarter of fine Sugar fifted, grate in a Nutmeg, beat 
in three Whites of Eggs and two Yolks, with a little Rofe- 
water, and fo knead your Pafte with it; let it He an Hour, 
then make it up into Cakes; prick them, and lay them 
on Papers; wet them with a Feather dipp’d in Rofe-water, 
and grate over them a little fine Sugar. Bake them in a 
flow Oven, either on Tins or Paper. 
To make Shrewfbury Cakes. 
Take five Pounds of fine Flour dried, and keep it 
warm; four Pounds of Loaf-fugar pounded, fifted, and 
warmed ; five Pounds of Currants well cleaned and warm’d 
before the Fire; a Pound and half of Almonds blanched, 
beat, dried, flit, and kept warm; five Pounds of good 
Butter, well waflied and beat from the Water; then work 
it an Hour and a half till it comes to a fine Cream; put to 
the Butter all the Sugar, and work it up, and then the 
Flour; put in a Pint of Brandy, then all the Whites and 
To make a fne Cake, The Young Woman’s beji Companion. 
Yolks of the Eggs; mix all the Currants and Almonds 
with the reft. There muft be four Pounds of Eggs in 
Weight in the Shells, the Yolks and Whites beat and fe- 
parated, the Whites beat to a Froth; you muft not ceafe 
beating till they are beat to a Curd, to prevent oiling. To 
the Quantity of a Cake put a Pound and a half of Orange- 
peel and Citron, fhred, without Plums, and half a Pound 
of Carraway Seeds. It will require four Hours baking, 
and the Oven muft be as hot as for Bread; but let it be 
well flaked when it has remained an Hour in the Oven, 
and flop it up clofe; you may ice it if you pleafe. 
Take a Quartern of fine Flour, well dried before the 
Fire; when it is cold, rub in a Pound of Butter. Take 
three Quarters of a Pound of Carraway Comfits, fix 
Spoonfuls of new Yeaft, fix Spoonfuls of Cream, the 
Yolks of fix Eggs and two Whites, and a little Sack: 
Mix all thefe together in a very light Pafte, fet it before 
the Fire till it riles, and fo bake it in a Tin. 
To make a Seed Cake. 
To make an ordinary Plum Cake. 
Take a Pound of Flour well dried before the Fire, a 
Pound of Currants, two Pennyworth of Mace and Cloves, 
two Eggs, four Spoonfuls of good new Yeaft, half a Pound 
of Butter, half a Pint of Cream; melt the Butter, warm 
the Cream, and mix all together in a very light Pafte; 
butter your Tin before you put it in; an Hour will 
bake it. 
Take a Pound of Currants well walk’d, (rub them in a 
Cloth till dry) a Pound of Flour dried before the Fire; 
take three Eggs, leave out one of the Whites, four Spoon- 
fuls of new Yeall, four Spoonfuls of Sack, or two of Bran- 
dy. Beat the Yeaft and Eggs well together; then take a 
Gill of Cream, and fomething above a Quarter of a Pound 
of Butter; fet them on the Fire, and llir them till the 
Butter be melted, but do not let them boil; grate a large 
To make Breakfaji Cakes. Nutmeg into the Flour with Currants, and five Spoonfuls 
of Sugar; mix all together, beat it with your Hand till 
it leaves the Bowl; then bour the Tins you put your Pabe 
in, and let them band a little to rife; then bake them an 
Hour and a Quarter. 
Yhe Young Woman's heft Companion. 
To make Macaroons. 
Take a Pound of blanch’d Almonds and beat them; 
put fome Role-water in while beating; (they mull not be 
beaten too fmall) mix them with the Whites of five Eggs, 
a Pound of Sugar finely beaten and fifted, and a Hand- 
ful of Flour; mix all thefe very well together, lay them 
on Wafers, and bake them in a very temperate Oven, (it 
mull not be fo hot as for Manchet) then they are fitVor 
Ufe. 
To make Wigs. 
Take two Pounds of Flour, a Pound of Butter, a Pint 
of Cream, four Eggs, (leaving out two of the Whites) 
and two Spoonfuls of Yeab; fet them to rife a little; when 
they are mixed, add half a Pound of Sugar, half a Pound 
of Carraway Comfits; make them up with Sugar, and 
bake them in a Dripping-pan. 
To make Portugal Cakes. 
Take a Pound of Flour, a Pound of Butter, a Pound 
of Sugar, a Pound of Currants well cleaned, and a Nut- 
meg grated ; take half of the Flour, and mix it with Su- 
gar and Nutmeg, melt the Butter, and put into it the 
Yolks of eight Eggs very well beat, and only four of the 
Whites; and as the Froth rifes put it into the Flour, and 
fo do till all is in: Then beat it together, Hill brewing 
fome of the other Half of the Flour, and then beat it 
till all the Flour be in; then butter the Pans and fill them, 
but do not bake them too much. You may ice them if 
you pleafe, or you may brew Carroway Comfits of all 
Sorts on them when they go into the Oven. The Cur- 
rants mub be plump’d in warm Water, and dried before 
the Fire, then put them into your Cakes.  The Toung Woman's left Companion. 
Take a Pound of London Flour dried before the Fire, 
a Pound of Loaf-fugar beaten and flfted; beat nine Eggs 
and a Spoonful or two of Rofe-water with the Sugar for 
two Hours, then put them to your Flour, and mix them 
well together; put in an Ounce of Carraway Seeds, then 
put it into your Tin, and bake it an Hour and a half in a 
pretty quick Oven. 
To make a Bifcuit Cake. 
To make Cracknels. 
Take half a Pound of line Flour, half a Pound of Su- 
gar, two Ounces of Butter, two Eggs, and a few Carra- 
way Seeds; (you mull beat and fift the Sugar) then put it 
to your Flour, and work it to a Fade; roll them as thin 
as you can, and cut them out with Queen-Cake Tins ; lay 
them on Papers, and bake them in a flow Oven. They 
are proper to eat with Chocolate. 
To make Pafe Royal for Patty-pans. 
Work up a Pound of Flour with half a Pound of But- 
ter, two Ounces of line Sugar, and Eggs. 
Instructions for making Creams, Jellies, 
Syllabubs, &V. 
TAKE four- Ounces of Chocolate, more or lefs, ac- 
cording as you would have your Difh in Bignefs, 
grate it, and boil it in a Pint of Cream, then mill it very 
well with a Chocolate-flick ; take the Yolks of two Eggs, 
and beat them very well, leaving out the Strain; put to 
them three or four Spoonfuls of Cream, mix them all to- 
gether; fet it on the Fire, and keep it flirring till it thick- 
ens, but do not let it boil. You mufl fweeten it to your 
Tafle, and keep flirring it till it be cold; fo put it intq 
your Glaffes, or China Difhes, which you pleafei 
To make Chocolate Cream, Yhe Yeung Woman's heft Companion. 
97 
To make Cream Curds. 
Take a Gallos of Water, put to it a Quart of new 
Milk, a little Salt, a Pint of fweet Cream, and eight Eggs, 
leaving out half of the Whites and Strains; beat them 
veiy well, put to them a Pint of four Cream, mix them 
very well together, and when your Pan is juil at boiling, 
(but it mull not boll) put in the four Cream and your Eggs, 
ftir it about, and keep it from fettling to the Bottom; let 
it hand till it begins to rife up, then have a little fair Wa- 
ter, and, as they rife, keep putting it in till they are well 
rifen, then take them off the Fire, and let them hand a 
little to fadden ; have ready a Sieve with a clean Cloth 
over it, and take up the Curds with a Ladder or Egg- 
Slice, which you have. You mult always make them the 
Night before you ufe them. This Quantity will make a 
large Dilh, if your Cream be good. If you think your 
Curds be too thick, mix with them two or three Spoonfuls 
of good Cream, fo lay them upon a China Dilh in Lumps, 
and ferve them up. 
Take half a dozen large Apples, Codlins, or any other 
Apples that will be foft, and coddle them; when they are 
cold, take out the Pulp; then take the Whites of four or 
five Eggs, (leaving out the Strains) three Quarters of a 
Pound of double-refined Sugar beat and fifted, a Spoon- 
ful or two of Rofe-water, and grate in a little Lemon- 
peel, and fo beat all together for an Hour, till it be white; 
then lay it on a China Difh, fo ferve it up. 
To 7nake Apple Cream. 
Take Rafpberries, bruife them, put them into a Part, 
on a quick Fire till the Juice be dried upj then take the 
fame Weight of Sugar as yon have of Rafpberries, and 
let them on a flow Fire; let them boil till they are pretty 
ft iff; make them into Cakes, and dry them near the Fire, 
or in the Sun. 
To make Ra/pberry Cream. The Young Woman's befi Companion. 
Fo ?naks Strawberry and Rafpberry Fool. 
Take a Pint of Rafpberries, fqueeze and drain the Jake 
with a Spoonful of Orange-Water, put to the Juice fix 
Ounces of fine Sugar, and boil it over the Fire; then take 
a Pint of Cream and boil it, mix them together, and heat 
them over the Fire, but not to boil; if it do, it will cur- 
dle ; ftir it till it be cold, put it into your Bafon, and keep 
it for Ufe. 
To make Goofeberry Cream. 
Take a Quart of Goofeberries; pick, coddle, and bruife 
them very well in a Marble Mortar or wooden Bowl, and 
rub them with the Back of a Spoon through a Hair-fieve, 
till you take out all the Pulp from the Seeds; take a Pint 
of thick Cream, mix it well among your Pulp, grate in 
fome Lemon-peel, and fweeten it to your Take; ferve it 
up either in a China Difh, or ay earthen one. 
To make a Di/h of Mull'd Milk. 
Boil a Quart of new Milk with a Stick of Cinnamon, 
then put to it a Pint of Cream, and let them have one 
Boil together; take eight Eggs, leave out half of the Whites 
and all the Strains, beat them very well, put to them a 
Gill of Milk, mix all together, and fet it over a flow 
F'ire; iLr it till it begins to thicken like Cuftard, fweeten 
it to your Take, and grate in half a Nutmeg; then put 
it into your Difh with a Toaft of Wheat Bread. This is 
proper for a Supper. 
Take two Ounces of Ifinglafs, and break it into Bits, 
put it into hot Water, then put half a Pint of new Milk 
into the Pan with the Ifinglafs, fet it on the Fire to boil, 
and put into it three or four Sticks of good Cinnamon, 
two Blades of Mace, a Nutmeg quarter’d, and two or 
three Cloves; boil it till the Ifinglafs be diffolved, run it 
through a Hair-fieve into a large Pan, then put to it a 
Quart of Cream fweeten’d to your Tafte with Loaf-fugar, 
Fo make Leatch.  Toung Woman's heji Companion. 
and boil them a while together; take a Quarter of a Pound 
of blanch’d Almonds beaten in Role-Water, and drain 
out all the Juice of them into the Cream on the Fire, and 
warm it, then take it oft and dir it well together. When 
it has cooled a little, take a broad fhallow Dilh, and put 
it into it through a Hair-fieve; when it is cold, cut it in 
long Pieces, and lay it acrofs till you have a pretty large 
Dilh; lb ferve it up. Sometimes a lei's Quantity of Ifin- 
glafs will do, according to the Goodnel's. Let it be the 
whited and cleared you can get. You mud make it the 
Day before you want it for Ufe. 
To make white Lemon Cream. 
Take a Gill of Spring-Water, and a Pound of fine 
Sugar, fet it over the Fire till the Sugar be diflblved; then 
put the Juice of four good Lemons to your Sugar and 
Water, the Whites of four Eggs well beat; fet it on the 
Fire again, and keep it dirring one Way till it juft fimmers 
and does not boil; drain it through a fine Cloth, then put 
it on the Fire again, adding to it a Spoonful of Orange- 
flower-Water; ftir it till it thickens on a flow Fire, then 
ftrain it into Bafons or Glafles for your Ufe. Do not let 
it boil; if you do, it will curdle. 
To make Cream Cheefe. 
Take three Quarts of new Milk, one Quart of Cream, 
a Spoonful of Earning, put them together, let it ftand till 
it comes to the Hardnefs of a ftrong Jelly ; then put it in- 
to the Mould, drifting it often into dry Cloths, lay the 
Weight of three Pounds upon it, and about two Hours 
after you may lay fix or feven Pounds more; turn it often 
into dry Cloths till Night, then take the Weight off, and 
let it lie in the Mould without Weight and Cloth till Morn- 
ing, and when it is fo dry that it doth not wet a Cloth, 
keep it in Greens till fit for Ufe. If you pleafe, you may 
put a little Salt into it.  The Toung Woman's heft Companion. 
Squeeze as many Seville Oranges into a Bafon as will 
produce you about a Pint of Liquor, and add thereto the 
Yolks of half a dozen Eggs, with two Thirds of the Whites 
only. When you have beaten them well together, into 
this beat and lift a fufficient Quantity of the bell Loaf- 
fugar; then put your Ingredients into a Silver Saucepan, 
and fet them over a gentle Fire; put in the Feel of half 
an Orange only, and keep ftirring it all the Time one 
Way. When it is very hot, (for it mud not boil) take out 
the Orange-peel, and pour out your Cream into China 
Dilhes, or little Glades. 
Jo make Orange Cream. 
Jo male Barley Cream. 
Boil fuch a Quantity of Pearl Barley as you think pro- 
per to ufe, in Milk and Water, until it is perfedlly tender; 
then, having drained .your Liquor from it, put your Bar- 
ley into a Quart cf Cream, fet them over the Fire, and 
give them a gentle Boil; then beat up wdth a Spoonful of 
line Flour, and two Spoonfuls of Role or Orange-flower 
Water, the Yolk of one Egg only, the Whites of five or 
fix; after that, take your Cream off the Fire, and mix 
your Eggs with it gradually; then fet your Ingredients 
once more over the Eire, that they may thicken. When 
you have fweetened the Whole to your Palate, pour it into 
fmall Bafons, but do not ferve it up to Table till it is per- 
i'eflly cold. 
To make Ahnond Cream. 
Put half a Nutmeg grated, a Bit or two of Lemon-peel, 
nnd a Blade of Mace, into a Quart of Cream, and fwcet- 
cn it to your Palate; then boil them all together. In the 
mean time get in readinefs a Quarter of a Pound of blanch- 
ed Almonds that have been well beaten up with Rofe and 
Crange-flower Water, and nine Eggs likewife well beaten, 
drain’d to ycur Almonds; which, when beat well toge- 
ther and rubb’d through a coarfe Sieve, vuult be mingled 
with your Cream. Then pour all your Ingredients into The Young Woman's heji Companion. 
a Saucepan, fet them over the Fire, and give them a gen- 
tle Boil, llirring them all the Time one Way only. When 
it is enough, take it off, and pour it into your Cups or 
Bafons, but do not ferve it up to Table till it is perfectly 
cold. 
To make Rat if a Cream. 
Boil fix large Laurel-Leaves in a Quart of the Tweeted: 
and- thickell Cream you can get, but throw the Leaves 
away as Toon as they have been boiled long enough. In 
the mean Time, beat up the Yolks only of five or fix Eggs 
with a fmall Quantity of cold Cream, and as much dou- 
ble-refined Sugar as will be agreeable. When you have 
thickened your Cream with your Eggs, fet the Whole once 
more over the Fire, but take care that it does not boil, 
and keep llirring it all the Time one Way only. Whilft 
it is hot, pour it into your China Bafons, and as foon as i£ 
is perfectly cold, it is fit for Ufe. 
Beat up the Whites only of eight Eggs in half a Pint of 
Sack, and put to them a Quart of the fweetell Cream you 
can get; when you have flirred them all up together, add 
as much double-refined Sugar as will fuit bell with your 
Palate. If you like it perfumed, you may deep a little 
Mulk or Ambergreafe tied up in a Rag in your Cream. 
Have a Whilk in readinefs, with fome Lemon-peel tied 
up in the Middle of it, and whip your Cream up with it. 
Take off the Froth with a Spoon, and put it into your 
G!affes or Bafons. N. B. If you defign to fend up any 
fine Tarts to Table, this whipt Cream is very proper to be 
laid over them. 
To ?nake vuhipt Cream. 
Grate the Peel of fcveral Lemons into a Quart of the 
thick eft and beft Cream yon can get, add thereto half a 
Pint of Sack, the Juice of two Seville Oranges, and half 
a Pound of the beft Loaf-fugar; pour your Ingredients 
into a broad Pan or a deep Difh, and whilk them very 
To make ‘ivhipt Syllabubs. The Young Woman's heft Companion, 
well together; have in readinefs by you Tome Red Wlrte 
or Sack, and put what Quantity you think convenient in- 
to your little Glafles; then as the Froth rifes from, your 
whipping the other Ingredients, take it off with a Spoon, 
and put it gradually into your Glafles till they are as full 
as they can well hold. Take notice, Thefe Syllabubs 
will not keep long; therefore make but little more than 
what you propofe fhall be eaten in a few Days. It is 
cuftomary with fome People to make ufe of Cyder fweet- 
ened inftead of Wine; but, in fhort, any Wine you like 
befl, and fweetened to your Palate, is proper for the Pur- 
pofe. Others, again, make ufe of Orange and Lemon 
"Whey, made after the following Manner; Take about a 
Quarter of a Pint of Milk, and fqueeze the Juice of an 
Orange or Lemon into it; as foon as your Curd is grown 
hard, clear the Whey from it, and fweeten it to your 
Taile. As to your colouring of it, you may make ufe ei- 
ther of the Juice of Saffron, Cochineal, or Spinage, ac- 
cording as your Inclination dire&s you. 
To make a fine Syllabub from the Conv. 
Sweeten a Quart of Cyder, or what Wine you pleafe, 
with double-refined Sugar to your Palate, and grate a Nut- 
meg into it; then milk the Cow into your Liquor. When 
you have thus added what Quantity of that warm Milk 
you think proper, pour a Pint or more (in Proportion to 
the Quantity of Syllabub you make) of the fweetefl; Cream 
you can get.all over it. This Syllabub may be made at 
home, without going to the Cow, if you think proper. 
You muff take care, however, to have your Milk as new 
as you can; and, when you have fet it over the Fire till 
it is Blood-warm, pour it out of a Tea-pot, or any other 
Thing of the like Nature; and, by holding your Hand 
very high, it will raife as good a Froth as if milk’d from 
the Cow. The Young Woman's hejl Companion. 
103 
To make everlajling Syllabubs. 
To five Pints of the thicked and bed Cream you can 
procure, add half a Pint of Rhenijh, the fame Quantity of 
Sack, and the Juice of two or three Seville Oranges, ac- 
cording as they are in Bignefs; fvveeten thefe Ingredients 
with at lead a Pound of double-refined Sugar, *that has 
been pounded to Powder and well lifted ; whilk all well 
together with a Spoonful of Rofe or Orange Water, for 
about half an Hour, without Intermiflion; then take off 
the Froth, and fill your Glades with it. Thefe Syllabubs 
will keep a Week or a Fortnight, and are better the Day 
after they are made, than to be ufed immediately. The 
bed Method, however, of whipping any Syllabubs is to 
have ready by you a large Chocolate-Mill, which ihould 
be referved for that particular Purpofe, and a large deep 
Bowl to perform the Operation in: Your Froth 'will by 
that means be not only fooner raifed, but will Hand much 
dronger. Of the Thin that is left at the Bottom, you 
may make, if you think proper, a very fine Flummery. 
When you are lb inclined, you mud have in readinefi by 
you a fmall Quantity of Calf’s-Foot Jelly both boil'd and 
clarified. As foon as it is cold, take the Fat off, and clear 
it with the Whites of Eggs, and run it through a Flannel 
Bag; then mix it with what you referved from your Syl- 
labubs. When you have fvveetened it with double-refined 
Sugar to your Tade, give it a Boil; then pour it into large 
China Cups or Bafons. Turn it out when it is quite cold 
and your Flummery is made. 
To make Shtince Cream. 
Take Quinces when they are full ripe, cut them in 
Quarters, fcald them till they are foft, pare them, a«d 
raafli the clear Fart of them and the Pulp, and put it throv 
a Sieve; take an equal Weight of Quince and double- 
refin’d Sugar beaten and lifted, and the Whites of Eggs 
beat till it is as white as Snow, then put it into DiftTes. 
You may do Apple Cream the fame Way. The Young Woman's beji Companion. 
104 
Take half a Pound of Pulp of any preferv’d Fruit, put 
it in a large Pan, put to it the Whites of two or three 
Eggs, beat them well together for an Hour, then with a 
Spoon take it off, and lay it heap'd up high on the Dilh 
and Salver without Cream, to put in the middle Bafon. 
Rafpberries will not do this Way. 
To make Cream of any prefers d Fruit. 
To make Flummery. 
Put what Quantity of Oatmeal you think convenient into 
a Pan that is both broad and deep, and cover it with Water,- 
and after you have flirred it for fome confiderable Time, 
let it Hand for twelve Hours, then clear off your firft Wa- 
ter, and add frelh to your Oatmeal, and repeat it thus once 
in twelve Hours; then drain your Oatmeal through a 
coarfe Sieve into a Saucepan, and fet it over the Fire; Take 
care to keep dining it with a Stick all the Time till it 
boils to a Confidence; then pour it into Didics: As foon 
as it is cold, turn it into Plates, and add to it what Wine, 
Beer, Milk, or Cyder you think proper, and fweeten the 
whole to your Palate with double-refined Sugar. Take 
Notice, a great deal of Water mud be put at fird to your 
Oatmeal; when you pour off your lad Water, you mud 
pour no more frelh Water on than will jud be fufficient to 
drain your Oatmeal off. Some People will let their Oatmeal 
dand in Water eight and forty Hours, and others for three 
Days fuccefiively, only obferving to ftiift their Waters every 
twelve Hours; but that is jud as Fancy diredls, and as the 
Perfons that partake of it love it either fweet or tart. 
Groats, however, that have been once cut, do better than 
Oatmeal. Every Time you add frelh Water, take care to 
dir it well together as you did at fird. The Toung Woman's heft Companion. 
105 
Instructions for making divers Sorts of 
Jellies. 
To make Hartjhorn Jelly. 
PUT Half a Pound of Hartfhorn into three Quarts of 
Water, and boil it till it comes to a Jelly over a flow 
Fire, drain it before it grows cold; then put it into a 
Saucepan that is very well tinn’d, and add to it about a 
Pint of Rhenijh Wine, and a Quarter of a Pound of dou- 
ble refined Sugar; when you have beat up the Whites of 
half a Dozen Eggs into a Froth, ftlr all the Ingredients 
well together that the Whites may be well mixed with your 
Jelly. When it has boiled for a few Minutes, add to it the 
Juice of three or four Lemons; and then give another Boil 
for about two Minutes. As foon as you find it very well 
curdled, and very white, have in Readinefs your Jelly-bag, 
laid over a China Dilh; pour your Jelly into it and back a- 
gain till it is as clear as Rock Water; Thus duly prepared, 
fill your Glafles with a clean Spoon. Have ready for the 
Purpofe the Rind of Lemons pared as thin as is poflible, 
and as foon as you have half filled your Glafies throw your 
Peel into your Dilh or Bafon, over which your Bag is laid, 
and by that Time all your Jelly is run out, it will appear 
of a fine Amber Colour. As there is no certain Rule to be 
preferibed for putting in your Ingredients, you put what 
Quantity of Lemon Juice and Sugar is mofl agreeable to 
yourTafte; but in the Opinion of moll People they are 
good for very little unlefs they are very fweet. 
Put two Calves Feet into a Saucepan with a Gallon of 
Water in it, let it boil over a gentle Fire till your Liquor 
is reduced to one Fourth of its Quantity, and then drain 
it; when it has flood till it is cold, fkim off all the Fat you 
can that lies on the Surface. When you take up your Jelly, 
if you find any Sediments at the Bottom, make no Ufe cf 
them; but put your clear Jelly into a Saucepan, and add 
To make Calves Feet Jelly.  The Toung Woman's befi Companion. 
to it about a Pint of Mountain Wine, half a Pound of 
double-refined Sugar, and the Juice of four large Lemons. 
Have in Readinefs the Whites of about half a Dozen Eggs, 
or more, if you think proper, that have been well worked 
up with a Whiflc, add them to the reft of your Ingredients 
in your Saucepan, and keep ftirring them all well to- 
gether over the Fire till they boil; in a few Minutes it 
will be enough. Have in Readinefs a large Flannel Bag, 
and pour your Liquor in diredlly; and as it will foon. run 
through pour it in again, till you find it run perfcdly clear; 
then take a large China 3owl, with the Peels of your Le- 
mons Cut as thin as poflibly may be, and let your Jelly 
run into that Bowl; for the Peels will not only give a fine 
Amber Colour, but a Flavour likewife. Fill your GlafTes 
with a clean Silver Spoon. 
To make Currant ‘Jelly. 
When you have ftripp’d your Currants from their Stalks, 
thrown them into a Stone Jar, and when you have flopped 
the Mouth of it as clofe as poflible, fet it into a Kettle of 
boiling Water that rifes to half way of the Jar; when it 
has flood over the Fire for half an Hour take it off-, and 
flrain off all the Juice you And in it through a Hair-fleve. 
Put a Pound of double-refined Sugar to a Pint of your juice, 
and then fet your Ingredients over a quick clear Fire, in 
a Bell-Metal Skillet, and keep ftirring them till all your 
Sugar is well diflblved; then, as you will find a Scum 
arifes, take it very carefully and cleanly off; when your 
Jelly is fufficiently fine, pour it into Gallipots; when it is 
cold have fome white Paper in Readinefs cut to the exaft 
Size of the Mouth of your Pots, then dip thofe Papers into 
a fmall Quantity of Brandy, and lay your Jelly upon them ; 
then cover the Mouths clofe with white Paper that has 
Holes pricked through it. You may put fome of your Jelly 
into Glades if you think proper, but take Care to paper 
them as you do your Pots, and to keep them in a Place that 
is perfectly dry, that no Damp may come to them. Ihe Young Woman's heft Companion. 
107 
To one Pint of your Currant Jelly put a Quart of Rafp- 
berries, and malh them well together; then fet them over 
a gentle Fire in a clean Saucepan, and keep them ftirring 
till you find them boil. About half a Dozen Minutes af- 
terwards they will be enough; pour your Ingredients into 
Gallipots or Glades, and paper them as you would your 
Currants. They will keep good, and have the full Flavour 
of the Rafpberries, for two or three Yeats. 
To make Rafpberry Jelly. 
Instructions for Pickling. 
TAKE a little Alegar or White-Wine Vinegar, and put 
to it two or three Blades of Mace, with a little whole 
Pepper and Jamaica Pepper, a few Bay Leaves and Salt, 
then put it to your Buds, and fcald them two or three 
Times, then they are fit for Ufe. 
To make the Pickle for Elder Buds. 
Take Gerkins of the fineft Growth, pick them clean, 
put them in a ftrong Salt and Water, let them lie for a 
Week or ten Days, till they are thoroughly yellow; then 
fcald them once a Day in the fame Salt and Water they 
lie in, and let them lie till they are green, then fet them 
in the Corner End, clofe covered. 
To pickle Gerkins. 
Take a little Alegar, (the Quantity mull be equal to the 
Quantity of your Cucumbers, and fo muft your Seafoning) 
a little Pepper, a little Jamaica and long Pepper, two or 
three Shalots, a little Horfe-radifh fcraped or diced, a little 
Salt, and a Bit of Alum ; boil them all together, and fcald 
your Cucumbers two or three Times with your Pickle, fo 
tie them up for Ufe. 
To pickle Cucumbers, 
To make Mango of Cucumbers or fmall Melons. 
Gather Cucumbers when they are green, cut a Bit off 
thg End, and take out all the Meat, lay them in Salt and The Tonng Womans beft Companion. 
Water, let them lie for a Week or ten Days, till they 
are yellow, then feald them in the fame Salt and Water 
they lay in whilft green, drain from them the Water. 
Take a little Muftard Seed, a little Horfe-radifh, fome 
feraped and fome Ihred fine, a Handful of Shalots, a 
Clove or two of Garlick if you like the Talle, and a 
little Ihred Mace; take fix or eight Cucumbers Hired fine, 
mix them amongft the reft of the Ingredients, then fill 
your Melons or Cucumbers with the Meat, and put in the 
Bits at the Ends, tie them on with a String, lb take as 
much Alegar or White-Wine Vinegar as will well cover 
them, and put into it a little Jamaica and whole Pepper, 
a little Horfe-radifh, and a Handful or two of Mullard- 
feed, then boil it and pour it upon your Mango; let it Hand 
in the Corner’s End two or three Days, feald them once a 
Day, and then tie them up for Ufe. 
Take a Red Cabbage, chufe it a purple Red, for the 
light Red never proves a good Colour; fo take your Cab- 
bage, and fhred it in thin Slices, feafon it wdth Pepper 
and Salt very well, let it lie all Night upon a broad Tin, 
or Dripping-pan; take a little Alegar, put to it a little 
Jamaica Pepper, and two or three Races of Ginger; boil 
them together, and when it is cold, pour it upon your Cab- 
bage, and in two or three Days Time it will be fit for Ufe. 
You may throw a little Colly-flow'er amongft it, and it will 
turn red. 
To pickle Red Callage. 
To pickle Walnuts Hack, 
Lay fuch Nuts as are at their full Growth, but not hard, 
in Salt and Water for two Days, and then fhift them into 
frefli Water; and there let them lie for two Days longer, 
and after you have Drifted them once more, and they have 
laid in that Water three Days longer, then depofit them 
into a Pot or Jar in which you propofe to pickle them. 
Put a large Onion ftuck with Cloves into your Jar. when 
i: is half fall. To a Hundred of your Nuts you mull throw The Young Woman'1 s heft Companion. 
in half an Ounce of black Pepper, the fame Quantity of 
All-Spice, half a dozen Bay-Leaves, a Stick of Horfe- 
radilh, a Quarter of an Ounce of Mace, and a Pint of 
Mullard-feed; then fill your Pot, and have forae Vinegar 
ready boiled at hand to pour over your Nuts. Cover them 
with a Plate, and let them (land till they are quite cold; 
then tie them down with a Bladder and a Piece of Leather, 
and in three Months, or lefs, they will be fit for Ufe. If 
you have any remaining the next Year, boil your Vinegar 
up again, and take the Scum off as it rifes. As foon as 
it is cold, pour it over your Nuts. You may add to it 
what frefh Vinegar you think proper. 
To pickle Walnuts black. 
Take Walnuts when they are at full Growth, and you 
can thruft a Pin through them, the largell Sort you can 
get; pare them, and cut a Bit off one End till you fee the 
White; fo you mult pare off all the Green, (if you cut 
through the White to the Kernel, they will be Ipotted) 
and put them in Water as you pare them; you mull boil 
them in Salt and Water, as you do Mulhrooms, and they 
will take no more boiling than Mulhrooms. When they 
are boiled, lay them on a dry Cloth to drain, out of the 
Water; then put them into a Pot, and put to them as much 
dillilled Vinegar as will cover them; let them lie two or 
three Days, then take a little more Vinegar, put to it a 
few Blades of Mace, a little white Pepper and Salt, and 
boil them together. When it is cold, take your Walnuts 
out of the other Pickle and put into that, let them lie two 
or three Days, pour it from them, give it another Boil, and 
Ikim it; when it is cold, put it to your Walnuts again; 
put them into a Bottle, and put over them a little fwest 
Oil; cork them up, and fet them in a cool Place. If your 
Vinegar be good, they will keep as long as Mulhrooms. 
To pickle Mufhrooms. 
Take Mufhrooms when frefh gather’d, fort the large 
ones from the Buttons, cut off the Stalks, walh them in The Tcung Woman's heft Companion. 
Water with a Flannel, have a Pan of Water ready on the 
Fire to boil them in, for the lefs they lie in the Water the 
better; let them have two or three Boils over the Fire, 
then put them into a Sieve, and when jou have drained the 
Water from them, put them into a Pot, throw over them 
a Handful of Salt, Hop them up clofe with a Cloth, and 
let them Hand two or three Hours on the hot Hearth, or 
the Range-End, giving your Pot a Shake now and then; 
then drain the Pickle from them, and lay them in a Cloth 
for an Hour or two, fo put them into as much diflilled Vi- 
negar as will cover them; let them lie a Week or ten Days, 
then take them out, and put them in dry Bottles; put to 
them a little white Pepper, Salt, and Ginger fliced, fill 
them up with diililled Vinegar, put over them a little fweet 
Oil, and cork them up clofe. If your Vinegar be good, 
they will keep two or three Years; I know it by Expe- 
rience. You mull be fure not to fill your Bottles above 
three Parts full; if you do, they will not keep. 
Take the whiteft Colliflower you can get, break it in 
Pieces the Bignefs of a Ivluihroom, take as much diflilled 
Vinegar as will cover it, and put to it a little white Pep- 
per, two or three Blades of Mace, and a little Salt; then 
boil it, and pour it on your Colliflower three times ; let it 
be cold, then put it into your Glaffes or Pots, and wet a 
Blacidcr to tie over it to keep out the Air. 
To fickle ColhJlonxjer ‘white. 
Take large Muflirooms when they are frefli gathered, 
cut off the dirty Ends, break them fmall in your Hands, 
put them in a with a Handful or two of 
Salt, and let them Hand all Night. If you do not get 
Mulhrooms enough at once, with a little Salt they will 
keep a Day or two till you can get more; fo put them in 
a Stew-pot, and fet them in an Oven with Houlhold- 
Bread; when they are enough, ftrain from them the Li- 
To make Catchup. The Toung Woman's heft Companion. 
quor, and let it ftand to fettle; then boil it with a little 
hdace, Jamaica and whole black Pepper, two or three Sha- 
lots; boil it over a flow Fire for an Flour ; when it is boil’d 
let it hand to fettle, and when it is cold bottle it; if you 
boil it well, it will keep a Year or two. You muil put in 
Spices according to the Quantity of your Carchup; you 
mud not waih them, nor put to them any Water. 
Take Elder Buds when they are the Bignefis of final! 
Walnuts, lay them in a ftrong Salt and Water for ten 
Days, then feald them in frefh Water, and put in a Lump 
of Alum; let them Band in the Corner-End clofe cover’d 
up, and icalded once a Day till green. You may do Ra- 
difh Pods or Brown Buds the fame Way. 
See honu to make the Fickle, p. toy. 
To pickle Elder Buds. 
To pickle French Beans 
Obferve the fame Method here as is before preferibed 
for the pickling of your Gorkins. 
To pickle Onions, 
Take what Quantity of Onions you thick proper, that 
are fufficiently dry, and not bigger than a common Wal- 
nut; but mod chufe fuch as are fmaller. Take nothing 
off from them but their outward Coat; then boil them 
till they are tender, in one Water only; drain them thro’ 
a Cullender, and let them He till they are cold ; after that 
drip off their outward Skin till they be perfectly white, 
and then dry them with a fine Toft Linen Cloth, In the 
next place, put them into wide-mouth’d Bottles fit for tha 
Purpofe, and throw into each Bottle half a dozen Bay- 
Leaves. If your Bottle holds a Quart of Onions, you 
mud put to them two large Races of Ginger Bleed, and 
a Quarter of an Ounce of Mace; then boil two Ounces 
of Bay-Salt in one of Vinegar, and in proportion, be the 
Quantity more or lefs. As the Skin rifes, take it off, and 
then pou'T it into your Glaffes. Cover the Mouths of your Bottles with a Bladder that has been dipp’d in Vinegar, 
and tie it down. Obfervc, As you find the Pickle walles, 
you mud fill up your Bottles with cold Vinegar. 
The Young Woman's heft Companion. 
To pickle Pigeons. 
Take your Pigeons and boil them; you mud begin to 
bone them at the Neck, and turn the Skin downwards. 
When they are boned, feafon them with Pepper, Salt, and 
Nutmeg; few up both Ends, and boil them in Water ar.d 
White-wine Vinegar, with a few Bay-Leaves, and a lit- 
tle whole Pepper and Salt ; when they are enough, take 
them out of the Pickle, and boil it down with a little more 
Salt; when it is cold, put in the Pigeons, and keep them 
for Ufe. 
Take Barberries when full ripe, put them into a Pot, 
boil a drong Salt and Water, then pour it on them boiling 
hot. 
To pickle Barberries. 
To pickle Potntoe Crabs. 
Gather your Crabs wfhen they are young, and about 
the Bigncfs of a large Cherry; lay them in a drong Salt 
and Water, as you do other Pickles; let them dand for a 
Week or ten Days, then feald them in the fame Water 
they lay in twice a Day till green; make the fame Pickle 
for them as you do for Cucumbers; be fure yon feald 
them twice or thrice in the Pickle, and they will keep the 
better. 
To pickle large Buttons. 
Take your Buttons, clean them, and cut them in three 
or four Pieces, put them into a large Saucepan to flew 
in their own Liquor; put to them a little "Jamaica and 
whole Pepper, a Blade or two cf Mace, and a little Salt; 
cover it up, let it flew over a flow Fire till you think they 
are enough, then ftrain from them their Liquor, and put 
to it a little White-wine Vinegar, or Alegar, which you 
pleafe, give it a Boil together, and when it is cold put it 
to your Mufhrooms, and keep them for Ufe. You may 
pickle Flaps the fame Way. The Young Woman's hejl Companion, 
T0 pickle Sprats for Anchovies. 
113 
Take an Anchovy Barrel, or a deep glazed Pot, put 
a few Bay Leaves at the Bottom, a Layer of Bay Salt, and 
fome Saltpetre mixed together; than a Layer of Sprats 
crouded clofe, the Bay Leaves and the fame Salt and 
Sprats, and fo till your Barrel or. Pot be full; then put in 
the Head of your Barrel clofe, and once a Week turn the 
other End upwards; In three Months they will be fit to 
eat raw as Anchovies, but they will not diffolve. 
Scale and clean your Herrings, take out the Melts and 
Roes, and Ikewer them round, feafon them with a little 
Pepper and Salt, put them in a deep Po% cover them with 
Ale Vinegar, put to them a little whole Jamaica Pepper, 
and tw’o or three Bay Leaves; bake them and keep them 
for life. 
To pickle Herrings. 
T0 pickle Sellery. 
Pick Sellery two Inches in Length, fet them off and let 
them cool,- put your Pickle in cold. The Pickle for Cab- 
bage will do this. 
To fickle Turnip Tops. 
Cut off the withered Leaves or Branches from your Tur- 
nip Tops, and make fome Water boil, then put in your 
Tops, and boil them very tender, let them be cold, and 
put them into a Pickle of White-Wine Vinegar and Salt. 
To pickle Cowjlips or any other Flozvers. 
Take Cow flips or any other Sort of flowers, put them 
into a Pot, with their Weight in Sugar, and put a Pint of 
Vinegar to each Pound of Sugar. 
Take the thickeft Stalks of Purilain, lay them in Salt 
and Water fix Weeks, then take them out, put them into 
boiling Water, and cover them well; let them hang over 
a flow Fire till they are very green ; when they are cold 
put them into a Pot, and cover them well with Beer Vine- 
gar, and keep them cover’d cloie. 
To fickle Purjlain. 114 
The Young Woman's befi Companion. 
To pickle Naflurtium Buds. 
Gather your little Buds quickly after the Bloffoms are 
off, put them in cold Water and Salt three Days, fhifting 
them once a Day; then make a Pickle for them (.but don’t 
boil them at all) of fome White-Wine, and feme White- 
Wine Vinegar, Shalot, Horfe-radilh, whole Pepper, and 
Salt, and a Blade or two of Mace; then put in your 
Seeds, and flop them dole up. They are to be eaten as 
Capers. 
To dry Pears or Pippins without Sugar. 
Take Pears or Apples, and wipe them clean, take a 
Bodkin, and run it in at the Head, and out at the Stalk, 
put them in a flat earthen Pot and bake them, but not 
too much; you muft put a Quart of ftrong new Ale to half 
a Peck of Pears, tie white Papers over the Pots that they 
are baked in, let them ftand till cold, then drain them, 
iqueeze the Pears flat, and the Apples the Eye to the Stalk, 
and lay them on Sieves with wide Holes to dry, either in 
a Stove or an Oven, 
To preferve Mulberries whole. 
Set fome Mulberries over the Fire in a Skillet or Pre- 
ferving-pan, draw from them a Pint of Juice when it is 
drained ; then take three Pounds of Sugar, beaten very 
fine, wet the Sugar with a Pint of Juice, boil up your Su- 
gar, and fkim it, put in two Pounds of ripe Mulberries, 
and let them fland in the Syrup till they are thoroughly 
warm, then fet them on the Fire, and let them boil very 
gently; do them but half enough, fo put them by in the 
Syrup till next Day, then boil them gently again; when 
the Syrup is pretty thick, and will fland in round Drops 
when it is cold, they are enough, fo put all in a Gaily-pot 
for Ufe. 
To preferve large white Plums. 
To a Pound of white Plums take three Quarters of a 
Pound of double-rcfin’d Sugar in Lumps, dip it in Water, 
boil and ikim it very well, flit your Plums down the Seam, and put them into the Syrup with the Slit down- 
wards ; let them flew over the Fire a Quarter of an Hour, 
fkim them very well, them take them off, and when cold 
cover them up; turn them in the Syrup two or three Times 
a Day for four or five Days, then put them into Pots, and 
keep them for Ufe. 
The Toung Woman's heft Companion. 
Take a Pound of Six-penny Sugar and a’little Juice of 
Currants, put in a Pound and a Half of red Goofeberries, 
and let them boil quick a Quarter of an Hour ; but if they 
are for Jam, they mud boil better than half an Hour. 
They are very proper for Tarts, or to eat as Sweet-Meats. 
To prefer<ve red Goofeberries. 
T0 keep Rafpherries for Tarts all the Tear. 
Take Rafpberries when they are full ripe, and pick them 
from the Stalk, put them into dry Bottles, cork them up 
very clofe, and keep them for Ufe. You may do Cranber- 
ries the fame Way. 
To prefeme Fruit green all the Tear. 
Gather your Fruit when they are three Parts ripe, on a 
very dry Day, when the Sun fhines on them, then take 
earthen Pots and put them in, cover the Pots with Cork, 
or bung them that no Air get to them, dig a Place in the 
Earth a Yard deep, fet the Pots therein, and cover them 
for Ufe. When you take any out, cover them up again as 
at firft. 
Take Currants either red or white before they are tho- 
roughly ripe; you mull not take them off the Stalk ; make 
a Pickle of Salt and Water and a little Vinegar, fo keep 
them for Ufe. Thefe are proper for Garnilhing. 
To pickle Currants. 116 
The Toung Woman's heft Companion. 
The Britijh VINTNER: 
Containing Directions for making all Sorts 
of WINES. 
To make Elder Wine. 
TAKE twenty Pounds of Malaga Raifms, pick and 
chop them, then put them into a Tub, with twenty 
Quarts of Water, let the Water be boiled, and Hand till 
it be cold again, before you put in your Raifms; let them 
remain together ten Days, flirring it twice a Day; then 
flrain the Liquor very well from the Raifms, through a 
Canvas-Hrainer or Hair-fxeve; add to it fix Quarts of El- 
der Juice, live Pounds of Loaf-fugar, and a little Juice of 
Sloes, to make it acid, juft as you plcafe; put it into a 
Veffel, and let it Hand in a pretty warm Place three 
Months, then bottle it; the Veil'd mull be Hopped till it 
has done working. If your Raifms are very good, you 
may leave out the Sugar. 
Pick, clean, and beat your Goofeberries in a Marble 
Mortar or wooden Bowl, meafure them in Quarts heaped 
up, add two Quarts of Spring Water, and let them Hand 
all Night, or twelve Hours; then rub or prefs out the 
Hulks very well, drain them through a wide Strainer, and 
to every Gallon put three Pounds of Sugar, and a Gill of 
Brandy; then put all into a fweet Veffel, not very full, 
and keep it very clofe for four Months, then decant it oft 
till it comes clear, pour cut the Grounds and walh the 
Velfel clean, with a little of the Wine; add to every 
Gallon a Pound more Sugar, let it Hand a Mouth in the 
Yeilel again, drop the Grounds through a Flannel Bag, 
and put it to the other Veflel; the Tap-hole nuift not be 
To ?n ahe Goof cherry Wine. too near the Bottom of the Calk, for fear of letting out 
the Grounds. 
The Toung Woman's heft Companion. 
The fame Receipt will ferve for Currant Wine the fame 
Way. Let them be red Currants. 
Take a Peck of Balm-leaves, put them into a Tub-or 
large Pot, heat four Gallons of Water Raiding hot ready 
to boil, then pour it upon the Leaves; fo let it ftand all 
Night, then drain them through a Hair-licve; put to every 
Gallon of Water two Pounds of fne Sugar, and ftir it 
very well; take the Whites of four or five Eggs, beat 
them very well, put them into a Pan, and whilk it very 
well before it be too hot; when the Skim begins to rife, 
take it off, and keep it Ikimming all the while it is boil- 
ing; let it boil three Quarters of an Hour, then put it 
into the Tub; when it is cold put a little new Yeaft upon 
it, and beat it every two Hours, that it may head the bet- 
ter; fo work it up for two Days, then put it into a fweet 
Roundlet, bung it up dole, and when it is fine bottle it. 
To make Balm-Wine. 
To make Raijin Wine. 
Take ten Gallons of Water, and fifty Pounds of Malaga 
Raifins, pick out the large Stalks, and boil them in your 
Water; when your Water is boiled, put it into a Tub; 
take the Raifins, and chop them very fmall; when your 
Water is blood-warm, put in your Raifins, and rub them 
very well with your Hand ; when you put them into the 
Water, let them work for ten Days, ftirring them twice a 
Day; then ftrain out the Raifins in a Hair-fieve, and put 
them into a clean hardened Bag, and fqueeze it in the 
Prefs, to take out the Liquor, fo put it into your Barrel; 
do not let it be too full, bung it up clofe, and let it ftand 
till it is fine; when you tap your Wine, you mull not tap 
it too near the Bottom, for fear of the Grounds; when it 
is drawn off, take the Grounds out of the Barrel, and 
walh it out with a little of your Wine; then put your 
Wine into the Barrel again, draw your Grounds through The Young Woman's heft Companion. 
a Flannel Bag, and put them into the Barrel to the reft; 
add to it two Pounds of Loaf-fugar, then bung it up, and 
let it dand a Week or ten Days; if it be very fwcet to 
your Tade, let it Hand fome Time longer, and bottle it. 
To ?nake Birch Wine. 
Take your Birch-Water, and boil it, clear it with 
Whites of Eggs; to every Gallon of Water take two 
Pounds and a Half of line Sugar, boil it three Quarters 
of an Hour, and when it is almod cold, put in a little 
Yead, work it two or three Days, then put it into the 
Barrel, and to every five Gallons put in a Quart of 
Brandy, and half a Pound of Honed Raifins; before 
you put up your Wine, burn a Erimdone-Match in the 
Barrel. 
To make white Currant Wine. 
Take the larged white Currants you can get, drip and 
break them in your Hand, till you break all the Berries; 
to every Quart of Pulp take a Quart of Water, let the 
Water be boiled, and cold again ; mix them well together, 
let them Hand all Night in your Tub, then drain them 
through a Hair-fieve, and to every Gallon put two Pounds 
and a Half of Six-penny Sugar; when your Sugar is 
diilblved, put it into your Barrel, diffolve a little Ifmglafs, 
whilk it with Whites of Eggs, and put it in: To every 
four Gallons put in a Quart of Mountain Wine, fo bung 
up the Barrel; when it is fine, draw it off, and take eff 
the Grounds, (but do not tap the Barrel too low at the 
Bottom) wadi out the Barrel with a little of your Wine, 
and drop the Grounds through a Bag; then put it to the 
red of your Wine, and put it all into your Barrel again; 
to every Gallon add half a Pound more of Sugar, and let 
it dand another Week or two; if it be too fweet, let it 
Hand a little longer, then bottle it off and it will keep 
two or three Years. 
lo make Cowjlip Wine. 
Take ten Gallons of Water, when it is altnod boil- Vhe Toung Woman's heji Companion. 
ing, add to it twenty-one Pounds of fine Powder-fugar, 
let it boil half an Hour, and Ikim it very clean; when it 
is boiled put it in a Tub, let it Hand till you think it be 
cold enough to fet on the Yeaft; take a Porringer of new 
Yeaft off the Vat, and put to it a few Cowllips; when 
you put on the Yeaft, put in a few every Time it is llirr’d, 
till all the Cowllips be in, which mull be fix Pecks, and 
let it work three or four Days; add to it fix Lemons, cut 
off the Peel, and the Infides put into your Barrel, then add 
to it a Pint of Brandy; when you think it has done work- 
ing, clofe up your Veffel, let it Hand a Month, and then 
bottle it; you may let your Cowllips lie a Week or ten 
Days to dry before you take your Wine, for it makes it 
much finer; you may put in a Pint of White-Wine that is 
good, inllead of the Brandy. 
To make Orange Wine. 
Take fix Gallons of Water, and fifteen Pounds of Pow- 
der-fugar, the Whites of fix Eggs well beaten, boil them 
three Quarters of an Hour, and Ikim them while any Skim 
will rile; when it is cold enough for working, put to it fix 
Ounces of the Syrup of Citron or Lemons, and fix Spoon- 
fuls of Yeaft, beat the Syrup and Yeaft well together, and 
put in the Peel and Juice of fifty Oranges, work it two 
Days and a Night; then tun it up into a Barrel, fo bottle 
it at three or four Months old. 
Take a Quart of Brandy, the Peels of eight Oranges 
pared thin, fteep them in Brandy forty-eight Hours, in a 
dole Pitcher; then take three Pints of Water, put into it 
three Quarters of a Pound of Loaf Sugar, boil it till Half 
be confumed, and let it ftand till it be cold, then mix it 
with the Brandy. 
To make Orange Brandy, 
To make Punch. 
Take a Quart or two of Sherbet before you put in your 
Brandy, and the Whites of four or five Eggs, beat them 
very well, and fet it over the Fire, let it have a Boil, then \The Young Woman's heft Companion. 
it into a Jelly-Bag, fo mix the reft of your Acid and Bran- 
dy together, (the Quantity you defign to make) heat it and 
run it all through your Jelly-Bag, change it in the running 
off till it looks fine ; let the Peel of one or two Lemons lie 
in the Bag; you may make it the Day before you ufe it, 
and bottle it. 
Take forty Seville Oranges, pare and cut them in 
Slices, the beft coloured Seville you can get, put them all 
with the Juice and Seeds into Half an Hogfhead of Ale; 
when it is tunned up and working, put in the Oranges, 
and at the fame Time a Pound and a Half of Raifins of 
the Sun Honed; when it is done working, clofe up the 
Bung, and it will be ready to drink in a Month. 
To make Oranpe Ale, 
Cyprus Wine imitated. 
Put nine Quarts of the Juice of white Elder-Berries 
which has been preffed gently from the Berries with the 
Hand, and preffed through a Sieve without brulftng the 
Kernels of the Berries, to nine Gallons of Water; add to 
every Gallon of Liquor three Pounds of Lijbon Sugar, and 
to the whole Quantity put an Ounce and a Half of 
Ginger Diced, and three Quarters of an Ounce of Cloves, 
then boil this near an Hour, taking off the Scum as it 
rifes, and pour the whole to cool in an open Tub, and 
work it with Ale Yeaft fpread upon a Toaft of white 
Bread three Days, and then turn it into a Veftel that will 
juft hold it, adding about a Pound and a Half of Raifins 
of the Sun fplit, to lie in the Liquor till you draw it off, 
which Ihould not be till the Wine is fine, which you will 
find in January. This is fo much like the fine rich Wine 
brought from Cyprus, in its Colour and Flavour, that it has 
deceived the very beft of Judges. 
To make Hungary Water. 
Put half a Peck of Rofemary Flowers to a Gallon of 
ftrong Spirits, Infufc them in the Spirits for a Fortnight, 
and then di[til them. The Young Woman's left Companion, 
121 
Put fixty Quarts of Water to live Quarts of Honey, 
eighteen Races of diced Ginger, and one Handful of 
Rofemary, let them boil three Hours, and be fcum’d per- 
petually; when cold, put your Yeall to it, and it will be 
fit to bottle in about eight or ten Days, 
To make Mead. 
Directions for BREWING. 
The Method of Brewing Ale or Beer. 
PUT fixteen Gallons of Water into your Copper, 
ftrevv over it as much Bran as will cover it, make it 
fcalding hot, then put a third Part of it into the Mafhing- 
Tub, where let it hand till the Steam is fo far fpent that 
you can fee your Face in your Liquor; then put to it a 
Bulhel of Malt, and flxr it very well into the Liquor. In 
the mean while make the reft of the Water left in the Cop- 
per boil; then either damp or put out the Fire under the 
Copper, that the Liquor may be allayed in its Heat; and 
then put it into the Mafhing-Tub, and ftir it all well to- 
gether, If you fufpefl any ill Taint in the Malt, you 
may throw in a Shovel or two of hot Coals to take it off. 
While this Liquor Hands upon the Malt in the Mafhing- 
Tub, heat fixteen Gallons more of Liquor, and having 
drawn oft' your firft Wort, put Part of it upon the Grains, 
and put in three Pecks more of frefti Malt; then put the 
ftrft Wort into the Copper again, make it fcalding hot, 
and put Part of it into a fecond Mafhing-Tub, and when 
the Steam is over, ftir in it three Pecks more of frefh Malt, 
then put in the reft of the Water, and ftir it well, letting 
it Hand two Hours; then heat another fixteen Gallons of 
Water, and after that which was put into the firft Mafh- 
Tub has flood two Hours, draw it oft, and alfo the Wort 
which is in the fecond Mafhing-Tub, and put the Grains 
out of the fecond Mafhing-Tub into the firft; and put in- The Young Woman's heft Companion. 
to it the Liquor in the Copper, and let it ftand an Hour 
and a half. If you would have Beer, boil the firft Wort 
with half a Pound of Hops for two Hours, or fill it looks 
curdled; and for Ale, boil the fecond Wort with three 
Ounces of Hops for an Hour and a half; and boil the 
Hops of both Worts for an Hour and a half in the other 
Liquor for Table-Beer. 
Take four Gallons out of a Hogfliead, and boil it with 
five Pounds of Honey, feum it, let it be cooled, and put 
it to the reft; flop it up clofe, and it will make it plea- 
fant, quick, and ftrong. 
To recover Beer that is jiat or dead. 
Stamp the Herb Horehound, ftrain the Juice, and put 
a Spoonful of it to a Quart or three Pints of Beer; cover 
it, let it ftand two Hours, and then drink it. 
To make Jlale Beer drink new. 
To put a pop to Beer upon the Fret. 
Pour a Quart of Black Cherry Brandy into a Hogfliead 
of Beer, and ilop it up clofe. 
To make Beer, Ale, or any other Malt Liquors fine. 
Put half an Ounce of unflacked Lime into a Pint of 
■Water, and having mixed them well together, let them 
Hand three Hours, and by that Time the Lime will have 
fettled to the Bottom ; pour off the clear Water from the 
Lime, and put it into Ale or Beer, firft mixing with it 
half an Ounce of Iflnglafs cut fmall and boiled; and in 
five Hours Time, or lefs, the Beer in the Barrel will be 
fettled and clear. 
A Method of brewing Ale, or Odlobcr Beer, from Not- 
tingham. 
Suppofing the Copper to hold 24 Gallons, and the 
Malhing-Tub large enough to hold four Bulhels or more 
of Malt, the firft full Copper of boiling Water is put into 
the MaJhing-Tub, and having laid on the Malt for a The Toung Woman's left Companion 
Quarter of an Hour till the Steam is fo far fpent that one 
can fee his Face in it, or as foon as the hot Wafer is put 
in; put into it a Pailful or two of cold Water, which at 
once brings it into Temper; then three Bufhels of Malt 
are poured leifurely into it, being ftirred or malhed all the 
while it is putting in; but as little as can be, or no more 
than will juft keep the Malt from clotting or balling; 
This being done, one Bufhel of dry Malt is put on the 
Top to keep in the Vapour or Spirit, then cover it up and 
let it ftand for two Hours, or till another Copper full of 
Water Is boiling hot; this is laded over the Malt by three 
Hand-bowls full at a Time, which are to run off at the 
Cock or Tap by a very fmall Stream before more is put in; 
which again is returned into the Malh-Tub till it comes 
off exceeding fine; for if the Wort is not clear when it 
is put into the Copper, there are but fmall Hopes it will 
be fo in the Barrel, The brewing after this leifurely Man- 
ner requires fixteen Hours to brew four Bufhels of Malt. 
Now between the Ladings out of the Copper, cold Water 
is put into the Copper to be boiling hot, while the other 
is running off, and by this Means the Copper is kept 
near full, and the Cock fpending till near the End of 
brewing either Ale or fmall Beer, of which no more than 
twenty-one Gallons are to be faved of the firft Wort, 
which is referved in a Tub, then four Ounces of Hops 
are put in, and then it is fet by. For the fccond Wort, 
fuppofe there are twenty Gallons of Water in the Copper 
boiling hot, that mull be all laded over in the fame Man- 
ner as the former was, but no cold Water need here be 
mixed : When half of this is run out into the Tub, it mull 
direftly be put into the Copper, with half of the firft Wort, 
drained through a brewing Sieve, as it lies on a fmall 
loofe wooden Frame, over the Copper, to keep back thole 
Hops which were firft put in to preferve it; which is to 
make the firft Copper twenty-one Gallons. Then, upon 
its beginning to boil, a Pound of Hops is put into one or 
two Canvas or other coarfe Linen Bags, fomething larger than will jull contain the Hops, that they may have Room 
to fwelb; thefc boiled brilkly for half an Hour, then the 
Hops are taken out, and the Wort is continued boiling by 
itfelf till it breaks into Particles a little ragged, and then 
it is enough, and may be difperfed into the cooling Veil'ds 
X’ery thin. Then the Remainder of the firll and fecond 
Wort are put together at the fame Time, in the fame 
Manner, and with the fame Quantity of frclh Hops as the 
firll was. The roll of the third or fmall Beer Wort will be 
about fifteen or twenty Gallons, more or lefs; this is di- 
reftly mixed with cold Water to keep it free from Excife, 
and this is put into the Copper as the firll Brewing of Ale 
with another four Bufhcls of Malt as was done before, and 
fo on for feveral Days together, if necefl’ary; but at lall 
there may be fome fmall Beer made, yet fome make none, 
but make ufe of the Grains in feeding their Hogs. 
The Toung Woman's heft Companion. 
To make Dr. Butler's Purging Ale. 
Take Polypody of the Oak, and Sena, of each a Quar- 
ter of a Pound, Sarfaparilla two Ounces, Anifeeds and 
Carraway feeds of each an Ounce, of Scurvy.Grafs Haifa 
Buftiel, Agrimony and Maiden-Hair of each a Handful; 
bruife all thefe moderately in a Mortar, aud put them into 
a Canvas Bag, and hang them in three Gallons of Ale: 
jL.cr it Hand three l)ays, and it will be drinkable. 
Ale of Health, according ,0 the Recipe of the J'ifcount 
St. Alban’s. 
Take of Sarfaparilla three Ounces; Saflafras Wood and 
China Root, of each half a Ounce; of Mace a Quarter 
of an Ounce; white Saunders and Champitityon, of each 
an Ounce. Let the Wood be diced as thin as can be, and 
all be bruifed together in a Mortar; Then add Roman 
Wormwood, Hops, and Cowflip Flowers, of each two 
Handfuls; Sage, Rofemary, Sweet Marjoram, Balm, 
Mugvvort, and Betony, all together four Handfuls. Boil 
all thefe together in fix Gallons of Ale, till it is confumed 
to four; then put the Wood and Ale into fix Gallons of The Toung Woman's heft Companion. 
the fecond Wort, and boil it to four Gallons; then let 
all the Ale run from the Dregs, mix it together, and put 
it up in a Vellel. 
The Family PHYSICIAN. 
A Receipt for a Hoarfenefs upon a Cold. 
TAKE three Ounces of Hylfop Water, fvveeten it 
with Sugar-Candy, and beat the Yolk of an Egg 
well into it. 
For the Head-Ach. 
Make Vinegar of Vervain as you make Vinegar of 
Rofes, only make it of the Leaves, not of the Flower of 
Vervain; bathe the Head with it. 
For a Corn on the Foe. 
Take a black Snail and roaft it well in a white wet 
Cloth, bruife it, and lay it hot to the Corn, and it will 
take it away in a very (hort Time. 
For Warts. 
Anoint your Warts with Pigeons Dung, mixed with 
Vinegar, and it will cure them. 
For a Quartan Ague. 
Rue bruifed, and worn under the Feet next the Skin, 
is an excellent Remedy. 
The following Receipts \were inferted in the Carolina 
Gazette, May 9, 1750. 
S I R, 
To the PRINTER. 
TAM commanded bv the Commons-Houfe or Aflemb'/ 
-*• to fend you the inclofed, which you are to print in the 
Carolina Gazette as foon as poffibie. It is the Negro O- far's Cure for Poifon, and likewife his Cure for the Bite 
of a Rattle-Snake; For difcovcring of which the General 
Affembly hath thought fit to purchafe his Freedom, and 
grant him an Allowance of tool, per Annum during his 
.Life. 
7he Young Woman's heft Companion. 
May n 1750. 1 am, &e. 
J y James Irving. 
Take the Roots of Plantane, and wild Horehound, 
frcfli or dry, three Ounces, boil them together in two 
Quarts of Water till it comes to one, and drain it: Of this 
Decoftion let the Patient take one third Part three Morn- 
ings fading fucceflively, from which, if he finds any Re- 
lief, it mud be continued till he is perfeflly recovered: 
On the contrary, if he finds no Alteration after the third 
JDofe, it is a Sign the Patient has either not been 
poifoned at all, or that it has been with fuch Poifon as 
Cetfar s Antidotes will not remedy; fo may leave off the 
Dccoflion. 
The Negro Casfark Cure for Poifon. 
During the Cure, the Patient mud live on a fpare Diet, 
and abdain from eating Mutton, Pork, Butter, or any 
other fat or oily Food. 
N. B. The Plantane or Horehound will either of them 
cure alone, but they are mod efficacious together. In the 
Summer you may take a Handful of theßoots and Branches 
of each, in place of three Ounces of the Roots of each. 
For Drink during the Cure, let them take the following; 
Take of the Roots of Golden Rod, fix Ounces, or in 
Summer two large Handfuls, the Roots and Branches 
together, and boil them in two Quarts of Water to one 
Quart (to which may be added a little Horehound and 
Sad’afras.) To this Decodlion, after it is drained, add a 
Glafs of Rum or Brandy, and fweeten it with Sugar for 
an ordinary Drink. 7he Young Womans heft Companion. 
Sometimes an inward Fever attends fuch as are paifond, for 
which he orders the following: 
Take a Pint of Wood Allies and three Pints of Water, 
dir it and mix them well together, let them Hand all 
Night, and drain or decant the Lye off in the Morning, of 
which ten Ounces may be taken fix Mornings following, 
warmed or cold according to the Weather. Thefe Medi- 
cines have no fenfible Operation, though fometimes they 
work in the Bowels and give a gentle Stool. 
'The Symptoms attending fuch as are poifon d, are as 
follow: 
A Pain of the Bread, Difficulty of breathing, a Load at 
the Pit of the Stomach, an irregular Pulfe, burning and 
violent Pains of the Yifccra above and below the Navel, 
very redlefs at Night, fometimes wandering Pains over the 
whole Body, a Retching and Inclination to vomit, profufe 
Sweats (which prove always fcrviceable) dimy Stools, both 
when codive and loofe, the Face of a pale yellow Colour, 
fometimes a Pain and Indammation of the Throat, the 
Appetite is generally weak, and fome cannot eat any; 
thole who have been long poifoned are generally very 
feeble and weak in their Limbs, fometimes fpit a great deal, 
the whole Skin peels, and likewife the Hair falls off. 
Take of the Roots of Plantane or Horehound, (in the 
Summer Roots and Branches together) a diffident Quanti- 
ty, bruife them in a Mortar, and fqueev.e out the Juice, of 
wh:ch give, as loon as podible, one large Spoonful; if he 
is dwelled you mud force it down his Throat; this general- 
ly will cure; buc if the Patient finds no Relief in an Hour 
after, you may give another Spoonful, which never fails. 
If the Roots are dried, they mud be moidened with a little 
'Water. To the Wound may be applied a Leaf of good 
Tubacco moidened in Rum. 
Cdcfark Cure for the Bite of a Rattle-Snake. The Toung Woman's left Companion. 
Dr. MeadV Account of a Perfon bit by a Mad Dog. For fur- 
ther Particulars fee his EJfay of the Mad Dog, Page I 2(), 
And likenx'ife his infallible Receipt for the Cure. 
The Wound from, the Bite of a Mad Dog differs not at 
all from that made by a common Bite, and is as eafily 
healed; and it is ufually a confiderable Time before any 
bad Confequences appear. There are Indances where 
thefe have been deferred to three, four, or fix Months; 
nay, fome Authors fay, to a Year and longer. Galen f 
himfelf faw one Cafe after a Year; I remember one after 
eleven Months; but the Attack is generally between thirty 
and forty Days, tho’ very often fooner, fometimes in fifteen 
or fixteen Days, in younger Subjects. 
The firft Approaches of the Didemper generally difco- 
ver themfelves after this Manner. A Pain is felt in the 
Part which was wounded, which by Degrees fpreads itfelf 
to the neighbouring Parts; a Laffitude follows with Un- 
eafmefs in all the Limbs. Then the Patient grows penfive 
and fad, with dldurbed and unquiet Sleeps, Complaints 
of Faintnefs and Lownefs of Spirits, particularly of an Op- 
preffion at his Bread. His Pulfe intermits, his Nerves trem- 
ble, he has cold Sweats, a great Naufea and Sicknefs at 
Stomach, and loaths Food; and tho’ he has an inward 
Heat and Third, and defires to drink, yet he fwallows 
Meat, but eipecially Liquor, with great Difficulty. Thefe 
Symptoms increafe, and the next Day, from the great Un- 
eafxnefs and Pain which he finds in fwallowing, he con- 
ceives fuch an Averlion to Liquids, that at firft Sight of 
them he falls into Convulfions and Agonies, and cannot get 
down the lead Drop. This Hydrophobia * has always been ac- 
counted the fured Sign and Mark of this Poifon, by which it 
* Occafioncd by the Bite of a Mad Dog, wherein the Perfon hath 
a Dread of Water, neither can he bear the Sight of any So; t of Liquor, 
without violent Emotions, nor fwallow the lead Drop, which renders 
the Perfon incurable. 
-f An eminent Phyfician of Pergamus. is diftinguifhed from all other Difeafes; as not being obferV- 
ed, at leaft very rarely, in any other Cafe whatfoever. 
At this Time a Fever ufually appears, with a quick 
and low Pulfe, without the lead Sleep, a hoarfe Voice, 
a gathering of Froth in the Mouth, and fpitting of it upon 
the Slanders by : Univerfal Convuliions, particularly 
above the Throat, and in the Mujculi erefiores Penis, 
whence a Priapifm is obferved. During this tragical 
Scene, which always proves fatal in about two Days, a 
Delirium comes on, fometimes with moll terrible Symp- 
toms of Rage and Fury, and Attempts of doing all pof- 
lible Mifchief even to the moll beloved Friends and Rela- 
tions ; but more commonly without any Furor, it is of the 
melancholy Kind, and the Wretch religns to Death, and 
prepares for it, bids thofe about him take Care of them- 
felves, left he Ihould do them a Mifchief; and begs to 
be troubled no more: And his Breath growing fhorter and 
fhorter, he expires in convulfive Fits. 
It is common to them all, that they can ill bear the 
Impreflion of Objedls upon themfelves. All Feeling is 
painful. The flighted Touch or rubbing of the Limbs 
hurts, the leaft Noife is offenfive, and the opening or 
{hutting of a Door affrights, as if the Houfc was falling; 
the Eyes fo ill bear the Light, that when the Sight of any 
Thing white appears it is intolerable. In like Manner the 
inner Membranes are fo tender, that they can’t fuller their 
natural Senfation, the common Coolnefs of frelh Air is dif- 
agreeablc to the Lungs, and the making of Water gives 
Uneafmefs and Pain in the urinal Paffagcs. The Af- 
pedl is difmal, either frightful with Tokens of Rage and 
F'ury, or lamentable with Marks of Moaning and Dc- 
fpair. There’s no Sleep from the Beginning of the Fever 
to the End. 
The Teung Woman's heft Companion. 
When the Symptoms are Maniacal, the Strength of the 
Mufcles are prodigious: Thefe adling indeed with a con- 
vulfive Force fo great, that I have feen a Cafe, in which 
a Man tied down in Bed with ftrong Cords broke them all at once by one Effort, and immediately died paralytic ; 
as if all the Fibres of the Body had been over-drained, 
and torn to Pieces by their violent Adlion. 
SThe Young Woman's be/i Companion. 
At firft the Patient has no Dread of Water, nor any A- 
verfion to Liquors. On the contrary, he fees them with 
Plcafure; being thirfty, he defires to drink, and then foon 
wonders what fhould be the Reafon that he is not able to 
take it. He contrives Ways to do it, by endeavouring to 
fuck it through a Quill, but foon cries out it is impoflible; 
when afked why, he anfvvers, It will not go down, it 
ftrangles him, and begs to be excufed trying any more. 
Let the Patient be blooded in the Arm nine or ten 
Ounces. Take the Herb called in Latin Lichen Onerous 
Terrefiris, in Englifh AJh-colour d Ground Liverwort, clean'd, 
dry’d, and powder'd, half an Ounce; of black Pepper 
powder’d two Drachms. Mix thefe well together, and di- 
vide the Powder into four Dofes, one of which mull: be 
taken every Morning fading, for four Mornings fuccef- 
fively, in half a Pint of Cow’s Milk warm. After thefe 
four Dofes are taken, the Patient mud go into the cold 
Bath, or a cold Spring or River, every Morning fading, 
for a Month : He mud be dipt all over, but not day in 
(with his Head) longer than half a Minute, if the Water 
be very cold ; after this he mud go in three Times a Week 
for a Fortnight longer. 
N. B. The Lichen is a very common Herb, and grows 
generally in fandy and barren Soils all over England. The 
right Time to gather it is in the Months of October and 
November. 
The Receipt. 
For /wealing in the Night’ in a Confumption. 
Drink a Glafs of Tent, or old Malaga, with a Toaft 
every Morning early, and fleep an Hour after it. This is 
good for confumptive People, or fuch as are weak in reco- 
vering after a long Sicknefs. T’he Toung Woman's heft Companion. 
131 
Take St. Johns Wort, the largeft Daify Flower (called 
Ox-Eyes) and Scabius, of each a Handful, boil thefe in two 
Quarts of Spring Water till it be wafted to one Half; then 
ftrain and fweeten it with clarified Honey to your Palate: 
Take a Quarter of a Pint of this in half a Pint of Milk, 
making the Liquor juft Milk-warm, in the Morning, and 
at Four in the Afternoon. This Drink is highly commend- 
ed .upon long Experience. 
A good Drink for a Confumption. 
Drink a Pint of Spring Water as hot as you can at 
Night going to bed. This, though it Teems but a trifling 
Remedy, has far outdone the Expeditions of thole that 
have tried it. 
For a dry hujking Cough. 
For a Cancer in the Mouth and Gums. 
Mix 20 Drops of Spirit of Vitriol in half an Ounce 
of Honey of Rofes. Keep the fore Place always moift 
with this Mixture, and it is a certain Cure. 
Take one Dram of Allum, two Drams of Bole Ar- 
moniac, and half a Dram of Myrrh, reduce them to a 
fine Powder, put it into a Pint of Claret in a Glafs Bot- 
tle, ftir it fome Time, and walh the Teeth with it daily. 
Fo fajlen the Teeth and preferve the Gums, 
Calcine Earth-Worms, and rub the Teeth with the Pow- 
To clofe up the Gums and Teeth that are loofe. 
der; or dry a Calf’s Liver in an Oven, reduce it to Pow- 
der, adding an equal Quantity of Honey to it, and bring 
the whole into the Confidence of Opiate. 
Dip a Bit of Cloth into fome Vinegar of Squills, and rub 
the Teeth and Gums with it; for befides the whitening 
of them, it will alfo fallen and ftrengthen the Roots, and 
fweeten the Breath. 
To whiten the Teeth. 
To help Children to breed their Teeth, 
Take the Brains of a Hare that has either been boiled The Toung Woman's befl Companion. 
or roafted, and mix the Brains with Honey and Butter, 
and rub the Child’s Gums frequently with Sugar. 
Take 20 Corns of whole Pepper, and lleep them in a 
Glafs of the beft Gin for an Hour, and then thread them 
on white Silk and tie them round the Child’s Neck, and 
let it remain till they drop off, which they will do as 
the Child cuts its Teeth. 
To make a Necklace for a Child. 
To give certain Eafe in the Tooth-Ach. 
Take Trench Flies, Mithridate, and a few Drops of Vi- 
negar, beat this to a Pafte, and lay a Plaifter on the Cheek- 
Bone or behind the Ear; it will draw a Blifter, but rarely 
fails to cure. 
For the Scurvy in the Teeth. 
Heat a Piece of Steel red hot, and quench it half a 
fcore times in White'wine Vinegar, as fail as you can 
heat it; then add to the Quantity of half a Pint, a Quar- 
ter of an Ounce of Myrrh in Powder, and a Dram or two 
of Mallich in Powder: With this walh the Teeth three 
times a Day or oftener. 
Take Garden Scurvy-grafs half a Peck; Brook-lime 
and Water-crefles, of each two Handfuls; Ground-ivy, 
Fir-tree Tops, Liver-wort, and Tamarifk, of each a Handful; 
Horfe-radiih Roots, Saftafras, and Daucus-feed, of each 
half an Ounce; Roots of fharp-pointed Dock 2 Ounces, 
and a large Seville Orange diced; bruife all thefe gently, 
and put them into a Canvas Bag, which hang in three 
Gallons of Ale: When it is fine, drink a Draught of it 
in a Morning, or at any Time of the Day. This is one 
of the Prefcriptions of Serjeant Barnard, and is an excel- 
lent Medicine for this Diilemper; but where the Scurvy 
is alfo attended with the Dropfy, fo that the Legs fvvell, 
the Juices of the Herbs, with the Juice o? Seville Oranges, 
will be a more fpeedy and cffeftual Remedy to thofe whofe 
Stomach can bear them. 
Far the Scurvy. <The Young Woman's hefi Companion. 
133 
Mix fix Ounces of Syrup of Elder Berries with thrde 
Ounces of Oil of Turpentine; incorporate them well to- 
gether, and take a good Spoonful of this Mixture the firft 
Thing in a Morning, and the laft at Night, tor a Fort- 
night. Some affirm, that the conftant earing Sea Eifcuit, 
and new Raifins of the Sun, inllead of Suppers, has cured 
the Dropfy without Phyfick; especially if the Patient can 
refrain from drinking fmall Liquors. 
For the Dropjy. 
Take half an Ounce of Elecampane Root, an Ounci 
of Powder of Liquorice, and the fame Quantity of Flour 
of Brimllone and Powder of Annifeed, and a Quarter of 
a Pound of Sugar-Candy powdered; make all into a Mafs, 
with a fufficient Quantity of Tar, of which take four Pills 
when you are going to Reft. This is likewife an excellent 
Medicine for an Afthma. 
Shortnefs of Breath. 
Another for the fame. 
Take Elecampane Root finely powdered, and Flour of 
Brim (lone, in equal Quantities, mix them into an Eledlu- 
ary with clarified Honey, and take it whenever you 
are feized with the Cough, or find any Difficulty in 
breathing. 
Boil half a Pint of Ale, fcumming it very clean, then 
take it off the Fire, till you have beaten the Yolks of two 
new laid Eggs with a Spoonful of Honey; mix this with 
the Ale when it is fo cool as not to curdle, and drink this 
For the Gravel. 
for nine Mornings. 
For the Cholic. 
Infufe an Ounce of Hiera Picra m a Quart of double- 
dKlilled Annifeed Water, (lop it very clofe and let it Hand 
near the Fire for fome Days, fhaking the Bottle twice a 
Day. Take three or four Spoonfuls of this in a Fit when 
it is new; if it Hands a Year or more lei's will ferve. 134 
The Toung Woman's hejl Companion. 
For the Piles. 
Boil a Handful of the Leaves of the Herb Mullein in 
a Pint of Milk, and fweeten it with an Ounce of Syrup 
of Violets, and drink every Night when you go to Bed 
for five or fix Weeks, and it will certainly remove ths 
Caufe of the Diflemper. 
Roalt four Cloves of Garlick till they are foft, then 
Jpruife out the Pulp, and put it into four Spoonfuls of 
Honey, two Spoonfuls of powdered Elecampane; of An- 
nifeeds, Coriander, and Liquorice, all finely powdered 
and fifted, one Spoonful and a Half, of which take the 
Bignefs of a Nutmeg Morning and Evening. 
For an JJlhma. 
For a Loofenefs and Xdripes. 
Take one Dram of Venice Treacle, three Drops of the 
Oil of Juniper, and as many of the Oil of Cinnamon, 
which mix with twenty Grains of Rhubarb; make this 
into a Bolus, and take it at Night when you go to Bed. 
The next Morning when it works, drink warm Pofiet 
Drink, in which Mallows have been infufcd. This has 
effeded Cures when the Cafe has been very dangerous. 
Make a Poultice of Bran and Urine and apply it to the 
Bruife as hot as you can bear; if it be very bad, repeat 
it as it cools; and do it as foon after the Hurt as you 
can, to prevent its fwelling, which the Air is apt to 
caufe. 
For a Bruife. 
For a Fever. 
At the Beginning of a Fever, or when the Party rageth, 
take Sheeps Lights and lay to the Soles of the Feet, and 
it will draw it quite out of the Head. Sometimes it 
caufeth a Loofenefs, but then comfortable Things mult 
be given. The Toung Woman's hefi Companion. 
135 
Make an Ointment with Flour of Brimdone and frefli 
Butter or Oil of Olive, and rub the Body with it Morning 
and Evening. 
For the Itch. 
Cut off the Top of a Seville Orange, take out the mid- 
dle Core and Seeds as well as you can, without the Juice; 
fill the Vacancy with Saffron, and lay the Top on again; 
then roaft it carefully without burning, and throw it into 
a Pint of White Wine. Drink a Quarter of a Pint of 
this fading for nine Days, it exceedingly fweetens and 
clears the Blood. 
For the Jaundice. 
F0 flop Bleedings immediately. 
Dip a Piece of black Bays in the fharpeft and 
lay it to the Patient’s Groin; as it grows warm dip it a- 
gain. It gives a fudden Check, and is the Practice in the 
Weft Indies, among the Blacks, who are fubjedl to this 
Dillemper, and often loft by the Violence of it. This 
doth feldom fail in Extremity. 
For Convulsion Fits. 
Mix fimple Peony, and black Cherry Water, in equal 
Quantities, the Quantity of a Draught; into which, for a 
Child, put of Spirits of Hartfhorn five Drops, for a Wo- 
man 20, and for a Man 30. 
For a Loo/'enefs and Bloody Flux. 
Put the Yolks of two new laid Eggs into a Glafs of 
ftrong Cinnamon Water, Brandy, Rum, Rofa Solis, or 
any fpirituous Liquor, and drink it all up; though thefe 
hot Things are not fo proper to be ufed but in the greateft 
Extremity. Chewing of Rhubarb is as certain, and car- 
ries of the Caufe. 
For the Stone and Gravel. 
Take two Drams of the Powder of Wood-Lice in an 
Ounce of Brandy, and a Pint of the Decodtion of Chick- 
Peafe. Divide this Quantity into Half, to be taken two 
Mornings together falling. 136 
Yhs Young Woman's left Companion. 
Mix the Powder of White Hellebore Roots with right 
Venice Turpentine till it is ftitf enough to fpread on Lea- 
ther. Lay the Plaider over the Wrift, and over the Ball 
of the Thumb, fix Hours before the comine of the 
cold Fit. 
To cure the Ague. 
Instructions for CARVING. 
To unjoint a Bittern. 
RAISE the Wings and Legs as a Hern, which fee, 
and ufe no other Sauce but Salt. 
To cut up a Bujiard. See Turkey. 
Turn the Back downward, and cut the Flaps or Apron 
from the Belly or Kidney; then put in your Knife be- 
tween the Kidnies, and loofen the P’lefh from the Bone on 
each Side, then turn the Belly downward, and cut the Back 
acrofs between the Wings, drawing your Knife down on 
each Side the Back-bone, dividing the Legs and Sides from 
the Back: Pull not the Leg too hard, when you open the 
Side from the Bone, but with your Hand and Knife neat- 
ly lay open both Sides from the Scut to the Shoulder; then 
|ay the Legs clofc together. 
To unlace a Coney, 
To difplay a Crane. 
Unfold his Legs, then cut off his Wings by the 
jointsafter this, take up his Legs and Wings, and 
fauce them with Vinegar, Salt, Mudard, and powder’d 
Ginger. 
Raife up the Pinions and Legs, but take them not off, 
and raife the Merry-thought from the Bread; then lace it 
down each Side of the Bread with your Knife. After the 
fame Manner unbrace a Mallard. 
To unbrace a Duck or Mallard. The Toung Woman's hejl Companion. 
137 
To rear a Goofe. 
Take off both Legs fair, like Shoulders of Lamb; then 
cut off the Belly-piece round clofe to the End of the 
Bread; then lace your Goofe down on both Sides of the 
Bread Half an Inch from the fharp Bone; then take off 
the Pinion on each Side, and the Flefh you fird laced 
with your Knife, then raife it up clean from the Bone, 
and take it off with the Pinion from the Body; then cut 
up the Merry-thought; then cut from the Bread-bone 
another Slice of Flelh, quite through; then turn up your 
Carcafe, and cut it afunder, the Back-bones above the 
Loin-bones. 
Take off both the Legs, and lace it down the Bread 
on both Sides with your Knife, and open the Bread-Pi- 
nion, but take it not off; then raife up the Merry.thought, 
between the Bread-bone and the Top of it; then raife 
up the Brawn, and turn it outward on both Sides, but 
break it not, nor cut it od'; then cut off the Wing-Pinions 
at the Joint next the Body, and dick in each Side the Pi- 
nion in the Place you turned the Brawn out: But cut off 
the fharpJEnd of the Pinion, and take the Middle-piece, 
and that will jud fit in the Place. You may cut up a 
Capon or Pheafant the fame Way. 
To difmemher a Hern. 
Raife the Legs and Wings, and fauce them with Wine, 
powder’d Ginger, and Salt. 
To wing a Partridge or Quail. 
Do this as you do a Partridge, but ufe no other Sauce 
but Salt. 
To allay a Pheafant or Teal. 
To lift a Swan, 
Slit the Swan down in the Middle of the Breaft, and 
fo clean through the Back trom the Neck to the Rump; The Young Woman's befi Companion. 
Then part it into two Halves, but do not break or tear 
the Flefli; then lay the two Halves in a Charger, with 
the two flit Sides downwards; throw Salt upon it; fetit. 
again upon the Table: Let the Sauce be Chaldron, and 
ferve it in Saucers. 
To cut up a Turkey. 
Raife up the Leg fairly, and open the Joint with the 
Point of your Knife, but take not off the Leg; then 
with your Knife lace down both Sides of the Breaft, and 
open the Breaft-Pinion, but do not take it off; then raife 
the Merry-thought betwixt the Breart-bone, and the Top 
of it; then raife up the Brawn; then turn it outward 
upon both Sides, but break it not, nor cut it off; then 
cut off the Wing-Pinions at the Joint next the Body, and 
flick each Pinion in the Place you turned the Brawn out; 
but cut off the Iharp End of the Pinion, and take the 
Middle-piece, and that will juft fit the Place. You may 
cut up a Buftard, a Capon, or a Pheafant the fame Way. 
Raife the Wings and Legs as you do a Hern, only lay 
the Head open for the Brains; and as you thigh a Hern, 
fo you muft a Curlew, Plover, or Snipe, excepting that 
you have no other Sauce but Salt. 
To thigh a Woodcock. The Toung Woman's heft Companion. 
Directions for trujftng of Fowls, &c. 
Ho'ixi to trufs a Rabbet for Roajling. 
Explanation. 
Cafe the whole Rabbet, except the lower Joints of the 
Fore-Legs, and thofe you fhould chop off; then put a 
Skewer through the Middle of the Haunches, after you 
have laid them flat, as at i, and the Fore-Legs, which 
are called the Wings, mud be turned as at 2, fo that the 
fmaller Joint may be pufhed into the Body, through the 
Ribs. This is a Angle Rabbet, has the Spit put through 
the Head and Body, but the Skewer takes hold of the 
Spit to preferve the Haunches. But if you trufs a Couple 
of Rabbets, there fhould be feven Skewers, and then the 
Spit pafles through between the Skewers without touching 
the Rabbets. 
N. B. You may trufs it fhort, in the fame Manner as 
for boiling, and roaft it. 140 
The Toung Woman*s befl Companion, 
How to trufs a Rabbet for boiling. 
Explanation. 
Firft cut the two Haunches clofe to the Back-bone two 
Inches, then turn up the Haunches by the Side of the 
Rabbet, and fkewer them through the Middle of the 
Back, as at i, then pafs a Skewer through the Shoulder- 
Blades and Neck, and the utmoft Joints of the Legs, as 
at 2, Bend the Neck backwards, and trufs the Shoul- 
ders high, that the Skewer may be eafily put through 
the Whole. 
How to trufs a Hare. *The Toung Woman's heft Companion. 
In caftng a Hare, when you come to the Ears, put a 
Skewer juft between the Head and the Skin, and raife it 
up by Degrees till both the Ears are ftripped, and take 
off the reft as ufual. Then twift the Head over the Back, 
as at i, and put two Skewers in the Ears to make them 
ftand almoft upright, and to keep the Head in a proper 
Pofttion; then pufh up the Joint of the Shoulder-blade 
towards the Back, and put a Skewer between the Joints 
through the bottom Jaw, to keep it fteady, as at 2, and 
another Skewer through the lower Branch of the Leg and 
through the Ribs, as at 3, to keep the Plate-bone up 
tight, and another through the Point of the fame Branch, 
as at 4; then bend both Legs in between the Haunches 
fo as to make their Points meet under the Scut, and take 
care to Ikewer them fall with two Skewers, as at 6 6. 
Explanation. 
A Hare may alfo be truffed Jhort, in the Manner of a 
Rabbet for boiling. 
How to trufs a Pigeon. 
Explanation. 
When you draw a Pigeon, leave in the Liver becaufe The Young Woman's heft Companion. 
it has no Gall; then pufh up the Bread: from the Vent, 
and holding up the Legs, pals a Skewer juft between the 
Brown of the Leg and Bent of the Thigh, having firft 
turned the Pinions under the Back; and take care that 
the lower Joint of the large Pinions are pafled with the 
Skewer in fuch a Manner that the Legs are between them 
and the Body, as at i, and then you are right. 
How to trufs a Fowl for hailing. 
Explanation. 
When you have drawn your Fowl, twift the Wings till 
you bring the Pinions under the Back, and thofc who 
chafe it may put the Gizzard and Liver, one in each 
Wing, as at i, but they are generally left out. Beat 
down the Breaft-bone to prevent its rifing above the 
flefliy Part; then cut off the Claws of the Feet, twift the 
Legs, and bring them towards the Wing on the Out-fide 
of the Thigh, as at 2, and cut a Hole on each Side of 
the Apron juft above the Sidefman, and put the Joints of 
the Legs into the Body, as at 3, no Skewer being made 
ufe of. The Toung Woman's left Companion, 
110-jj to trufs a Goofe. 
143 
Explanation. 
Let only the thick Joints of the Legs and Wings be 
left to the Body; the Pinions and the Feet Ihould be 
cut off and go with the other Giblets, which confift of 
the Gizzard and Liver, and the Head and Neck. Cut 
a Hole at the Bottom of the Apron of the Goofe, as 
at 1, and draw the Rump through it; then put a Skewer 
through the fmall Part of the Leg, and through the Body 
near the Back, as at 2, and another through the thinned 
Part of the Wings, and through the Body near the Back, 
as at 3, and you have done. 
Honv to trufs Eafer lings. Ducks, Teals, and Widgeons 144 
The Toung Woman's heft Companion. 
When you draw it lay afide the Gizzard and Liver, and 
take out the Neck, taking care to leave the Skin of the 
Neck full enough to cover that Part where the Neck was 
cut off. Next cut off the Pinions, as at i, and raife up 
the whole Legs till they are in the Middle, as at 2, and 
prefs them between the Body of the Fowl and the Stump 
of the Wings; then twift the Feet, and bring the Bottom 
of them towards the Body of the Fowl, as at 3; and put 
a Skewer through th>' Fowl between the lower Joint, next 
the Thigh and the Foot, taking hold of the Ends of the 
Stumps of the Wings, as at 1, then the Legs will Hand 
upright, and the Point of the Skewer will be at 4. 
Explanation. 
Ho tv to trufs a Partridge or Pheafant. 
Explanation. 
The only Difference between truffmg a Partridge and a 
Pheafant is, that the Neck of the Partridge is cue off, and 
the Head of the Pheafant is left on. The above Cut re- 
prefents a Pheafant truffed. 
After having drawn it, cut off the Pinions, and leave 
only the Stump-bone next the Bread, then put a Skewer 
through its Point, and through the Body near the Back, The Toting Woman's heft Companion. 
giving the Neck a Turn; and palling it by the Back, force 
the Head on the Out-fide of the other Wing-bones, as 
at i, and put the Skewer through both; with the Head 
Handing towards the Neck, or the Rump, which you 
chufe. The Neck Ihould go as at z; then take the Legs 
and prefs them by the Joints together, fo as to pafs the 
lower Part of the Bread; and then prefs them down be- 
tween the Sidefmen, and put a Skewer thro’ all, as at 3, 
and you have done. 
ji Bill 0/ Fare for every Month in the Tear. 
JANUARY. 
Firjl Courfe. 
Ache-Bone or Rump of 
Beef, either boiled with 
Greens, or roafted, with 
Horfe-radifh, &c. 
Turkey and Chine. 
Neat’s Tongue and Udder. 
Pallets roafted and Eggs. 
Veal roafted, ragou’d, boil- 
ed, dffr. 
Pajlry; as. Puddings and 
Pyes of various Sorts, 
Pancakes, Fritters, and 
minc’d Pyes. 
Scots Collops. 
Broccoli, Afparagus, Spi- 
nage, Cabbage-Sprouts, 
Coleworts, Cabbage, Sa- 
voys, Red and White 
Beets, Carrots, Potatoes, 
Horfe-Radilh, Onions, 
Parfnips, Turnips, Leeks, 
Thyme, Sage, Pariley, 
Celery, Endive, Winter- 
Savoury, &c. are Gar- 
r*OUPS of Peafe, Gra- 
vy. Herbs, Fifh, Ver- 
micelli, &c. 
Fijh; as, Bifque of Fifh, 
Carp, Soles, or Tench 
ftewed, Turbot, Floun- 
ders, Plaife, Cod, Thorn- 
back, or Scate boiled, 
&c. Whitings broiled or 
boiled. 
Bacon or pickled Pork, and 
Fowls and Greens in one 
Difh. 
Calf’s-Head, or Knuckle or 
Veal, Bacon and Greens. 
Collar of Brawn. 
Leg of Pork boiled with 
Turnips, and Peafe Pud- 
ding. 
I,eg of Lamb and Spinage. 
Brilket of Beef dewed. 146 
7he Young Woman's beji Companion. 
den-fluff to be had in. 
this Month, as well as in 
in the fucceeding Spring 
Months. 
Fijh; as, Cod’s Head, £sV. 
boiled ; Tench, Carp, 
£sfc. ftewed; Pike roafted, 
with a Pudding in its Bel- 
ly ; Whitings, Plaife, 
Flounders, boil’d or broil- 
ed ; Eels fpitchcock’d, 
broil’d or boil’d. 
Salt-Fifti and Eggs, or Parf- 
nips. 
Salmagundy. 
Scots Lollops. 
Ham and Chickens, with 
Sprouts or Broccoli, Lu- 
pines, &c. 
Beef Marrow-bones, and 
black Puddings, 
Chine of Mutton and Caper- 
fauce. 
Second Courfe. 
Poultry', as, Wild Fowl of 
all Sorts, Turkey, or 
Chickens, roafted, with 
Afparagus. 
Fijhy as, Jowl of Sturgeon, 
Marinated Fifh. 
Roaft Beef with Greens, or 
Horfe- Radilh. 
Quarter of Lamb. 
Hare roafted, with a Pud- 
ding. 
Chine of Mutton roafted, 
with Pickles. 
Pig roafted or collar’d. 
Calf s Head or Hog’s Head 
roafted. 
Dry’d Tongues. 
Pajiry; as, butter’d Apple- 
Pyes hot, Lamb, and 
other Pyes. 
Fruits of all Sorts; or Sweet- 
meats. 
Poultry ; as, Chickens and 
Afparagus, roafted Par- 
tridges or Quails, Squab 
Pigeons, young Rabbets 
roafted or fricafy’d; Tur- 
key. 
Fijh; as, Soles, Flounders, 
Lobfters, Sturgeon, &c. 
Pajiry; as. Tarts, Cheefe- 
cakes, Pear-pye and 
Cream, hot butter’d Ap- 
ple- pye, &c. 
Sweetmeats. 
Fruits of all Sorts. 
Second Courfe. 
FEBRUARY. 
Firfi Courfe. 
Soups of different Sorts. 
Poultry; as Hen, or Tur- 
key, with Oyfter-fauce, 
or Eggs. fhe Young Woman's bejl Companion. 
147 
MARCH. 
Pajiry ; as, Skerret-pye, 
Tongue diced with But- 
ter, Pear-Tarts, with 
Cream, Jellies of all 
Sorts, Puffs of Apples, 
Marrow-puddings, Yolks 
of Eggs, fffc, Shre wjhury- 
cakes, fsV. 
Fruits of all Sorts; as Ap- 
ples, Pears, China Oran- 
ges, dry’d Grapes, French 
Plums, Almonds, Rai- 
fins, in this as in the two 
preceding Months. 
Firji Courfe. 
Soup of Gravy, Herbs, Fifh, 
Peafe, &c. 
Fijh of all Sorts, either fry- 
ed, broiled, Hewed, or 
boiled; as Carp, Tench, 
Mullets, &c. 
Neat’s Tongue and Udder, 
with Greens, Roots, &c. 
Stewed Veal. 
Knuckle of Veal boiled, 
with Greens. 
Ham and Chickens, or Pi- 
geons. 
Ache-bone or Buttock of 
Beef, with Greens and 
Roots. 
Ache-bone, Rump, Sir-loin, 
or Ribs of Beef roafted, 
with Pickles, Horfe-ra- 
dilh, &c. 
Paflry ; as. Marrow-pud- 
dings, Hogs-puddings, 
Almond-puddings, Bat- 
talia, and other Pyes. 
APRIL. 
Firji Courfe. 
Poultry, as, Bifque of Pi- 
geons, Rabbets or Chic- 
kens fricafy’d. 
Fijb-, as, Mackarel, with 
Goofeberry-fauce, if to 
be had; Carp, Tench, 
&c. Hew’d or boil’d. 
Beef boiled, roalled, or 
ftew’d. 
Calf’s-Head or Knuckle of 
Veal, or Fowls with Ba- 
con and Greens, as Broc- 
coli, Spinage, &c. 
Neck of Veal boiled, with 
Rice. 
Ham and Chickens or Pi- 
geons, with Broccoli, or 
ocher Greens. 
Second Courfe. 
Poultry; as, Chickens and 
Afparagus, Knots, Ruffs, 
Reeves, Ducklings, or 
Quails. 
Fijk; as, broiled Pike, Sal- 
magundy. 148 
The Toung Woman's beji Companion. 
Fifth; as, Jowl of Salmon 
boil’d with Smelts, &c. 
Carp and Tench ftew’d; 
collar’d Eel, with Cray- 
fifh, fc. roafted Lob- 
fters, Bifque of Shell- 
fifh. 
Boil’d Beef, Mutton, Veal, 
with Greens, Roots, &c. 
Calf’s-Head. 
Breaft of Veal ragou’d. 
Chine of Mutton with Pic- 
kles 
Neat’s Tongue and Udder, 
roafted or boil’d, with 
Colliflower or Broccoli, if 
to be had. 
Beans and Bacon. 
Paftry, as, Boil’d Puddings 
of feveral Sorts, Chicken 
or other Pyes. 
Chine of Veal, or Leg of 
Lamb, with Spinage, boil- 
ed or ftewed. 
Scots Collops. 
Paftry; as, Lumber-pye, 
Veal or Latnb-pye, &c. 
Secojid Courfe. 
Poultry, as, Green Geefe, 
Ducklings roafted, or 
fucking Rabbets, Chic- 
kens, and Afparagus. 
Fifth; as, butter’d Sea-crabs, 
fry’d Smelts,roafted Lob- 
fters, Lobfters & Prawns, 
Crab - fifh. Marinated 
Fifli, pickled Salmon or 
Herrings, and fous’d Mul- 
lets. 
Roaft Lamb, with Cucum- 
bers, or French Beans, if 
to be had. 
Paftry; as, hot butter’d Ap- 
ple-pye, Tarts, Cheefe- 
cakes, Cuftards, Rock of 
Snow, and Syllabubs. 
Fruit of all Sorts; as, Non- 
pareils, Pcarmains, Ruf- 
fet pippins, Honchretien- 
pears, &c. Cherries and 
Rafpberries, if to be had. 
Second Courfe. 
Fenifotr, as, Haunch of Ve- 
nifon, Leverets or Fawn 
roafted, Quarter of Kid, 
&c. 
Poultry, as, Turkey-pouts, 
Quails, young Ducks, or 
Green Geefe, roafted. 
pijh ; as, collar’d Eels, 
roafted Lobfters, Prawns, 
or Cray-fifh. 
Afparagus upon Toafts. 
Green Peafe. 
Paftry; as, Orangado-pye, 
M A Y. 
Firft Courfe. 
Poultry, as, roafted Fowls 
feed. The Toting Woman?s heft Companion. 
149 
Tarts, Cuftards, Cheefe- 
cakes, Creams, is’c. 
Fruits-, as. Apples, Straw- 
berries, Cherries, &c. 
Second Courfe. 
Venifon-, as, roafted Fawn, 
Leverets. 
Poultry; as, Pheafants or 
Turkey Pouts, young 
Ducks, young Rabbets, 
Quails, (fie. 
Fifh; as, Lobfters, Prawn?, 
or Cray-fifh,Jowl of Stur- 
geon, Fry of fpitchcock’d 
or collar’d Eels, Chine of 
Salmon, butter’d Crabs. 
Peafe or Skirrets. 
Pajiry ; as, Potatoe-pye, 
Tarts, Cuftards, Cheefe- 
cakes, Creams, Jellies, 
Syllabubs. 
Fruits of all Sorts; as, Cher- 
ries, Rafpberries, Straw- 
berries, Gennetin Apples, 
and Pears, fome early 
Figs, Currants, early A- 
pricots. 
JUNE. 
Firjl Courfe. 
Venifon-, as, Haunch roafted 
or boiled, with Colli- 
flower, French Beans, 
&c. 
Poultry, as, Fricafee of 
Chickens, or young Rab- 
bets ; boil’d Pigeons with 
Bacon and Greens. 
Fijh; as Turbot, ftew’d 
Carp, Tench, Soles, boil’d 
Trouts, Mullets, Macka- 
rel, Salmon, roafted Pike, 
or Barbels. 
Lamb and Mutton, with 
Colliflowers, Cabbages, 
Kidney-beans, &c. 
Beans and Bacon. 
Breaft of Veal ragou’d. 
Ragou of Lamb-ftones and 
Sweetbreads. 
TVfphaha or Yorkfhire Flam, 
with young Fowls. 
Beef and Colliflowers, 
Roafted Pig. 
Pajiry, as Marrow-pudding, 
Venifon-pafty, Umble- 
pye, &c. 
JULY. 
Firjl Courfe. 
Venifon-, as, Haunch roafted 
or boiled. 
Poultry-, as, Pigeons, Fowls, 
Bacon, &c. Green Geele. 
Ffb; as Fre(h Salmon boil’d. 
Carp and Tench hewed, 
Mackarel,Turbot, T routs 
/ boil’d, with butter’d Lob- 
JL-rs. 150 
The Young Woman's beft Companion. 
Beans and Bacon. 
Calf’s Head, with Bacon 
and Greens, or Colli- 
fiowers. 
Scots Collops, 
Chine of Veal. 
Pig, larded. 
Beef, or Mutton, boil’d or 
roafted. 
Ham and Chickens, with 
Colliflowers, Cabbage, 
&c. 
Roafted Geefe, or Duck- 
lings. 
Pajlty; as. Pigeon Pye, 
Puddings of feveral 
Sorts; Patty Royal, &c. 
Venifon Pally. 
Fruit; as, Pine Apples, 
Plums, early Grapes, 
early Peaches, and Apri- 
cots, Currants, Goofe- 
berries, Rafpberries, fome 
Strawberries, Apples, 
Pears, Cherries, Filberts. 
AUGUST. 
Firji Courfe. 
Venifon; as, Haunch boiled 
with Colliflowers, Cab- 
bages, or French Beans, 
or roafted, with Gravy 
and Claret Sauce. 
Poultry; as, Fricafy of 
Chickens or Rabbets, 
forc’d Fowls, or Fowls a 
la Daube; Rabbets and 
Onions, roafted Turkeys 
larded, Geefe. 
Fijh; as, Tench or Carp 
ftew’d, Blfque of Fifh. 
Pig roafted. 
Beef a-la-7iwde. 
Beans and Bacon. 
Chine of Mutton, with 
Pickles, or French Feans, 
or ftew’d Cucumbers. 
Ham and Chickens. 
Pajlry; as, Pigeon-pye, Um- 
ble-pye, Venifon Pally, 
Florendines. 
Second Courfe. 
Venifon; as, The Shoulder 
roafted; Potted Venifon, 
in Slices; Hare, roafted. 
Game and Poultry; as, young 
Ducks, tame or wild Par- 
tridges, Quails, Pheafant 
Pouts, Turkey Pouts, Pi- 
geons, Rabbets, &c. 
Fijh; as, Soufed Mackarel, 
Lob Ucrs, or Prawns, 
Marinated Filh. 
Potted Beef in Slices. 
Collar'd Beef in Slices. 
Peafe. 
Pajiry; as, Tanfy, Tarts, 
Cu(lards, Cheefe cakes, 
Jellies. The Young Woman s hefl Companion. 
Pigeons and Bacon boil- 
ed, Rabbets and Onions, 
Pullets and Oyfters, with 
Bacon. 
Fijh; as, Skate or Thorn- 
back, Bifque of Fifh. 
Boil’d Beef, and Garden- 
fluff. 
Leg of Pork with Greens. 
Knuckle of Veal, Bacon 
and Greens. 
Chine of Mutton, with a 
Sallad and Eggs. 
Boil’d Leg of Mutton with 
Turnips. 
Calf’s Head and Bacon. 
Pajiry; as Pigeon, or 
Squab-pye, Pork-pye, a 
Pye with Rabbets, and 
Pork Steaks,- Lumber- 
pye, Venifon-pafty, Beef- 
Stake Pye, Pork-pye, 
with Potatoes cut in Dice, 
Veal-pye, Battalia-pye. 
151 
Second Courfe. 
Poultry, as, Turkey Pouts, 
Pheafants, or Partridges, 
roafted Chickens, young 
Ducks. 
Fijh; as, Lobfters, roafted 
. or cold, butter’d Crabs 
in Shells, or on Toafts, 
broil’d Pike, fpitchcock’d 
Eel, collar’d Eel, Sal- 
magtindy, Marinated- 
Fifh, 
Calf’s-Liver, or Ox-Heart, 
fluffed and roafted, with 
Gravy-Sauce. 
Pork Grilkins. 
Collar’d Pig. 
Potted Venifon, in Slices. 
Collar’d Beef in ditto. 
Peafe. 
Pajiry; as, Tanfey, Tarts, 
Jellies, Creams, Sweet- 
Meats, Rock of Snow, 
and Syllabubs. 
Fruitsi as, Melons, Grapes, 
Apples, Pears, Figs, Mul- 
berries, Rafpberries, Cur- 
rants, Peaches, Apricots, 
fife. 
Second Courfe. 
Poultry; as, Ducks, Par- 
tridges, Pheafants, Teals, 
Pigeons, roafted. 
Fijh; as, fpitchcock’d Eel, 
fry’d Smelts and Soles, 
Jowl of Sturgeon, pic- 
kled Salmon, collar’d Eel, 
Lobftcrs. 
Roafted Shoulder of Mut- 
ton. 
SEPTEMBER. 
Firf Courfe. 
Ven fon-, as, the Haunch, &c. 
Poultry -,A as, roafted Geefe, 152 
Collar’d Beef in Slices. 
Collar’d Pig, in ditto. 
Cold Neats Tongue, in 
ditto, with Butter. 
Peafe. 
Artichokes. 
Pajiry; as, hot butter'd Ap- 
ple-pye, Cheefe Cakes, 
Tarts, Cream, Jellies. 
Fruit; as, Melons, Apple?, 
Pears, Figs, Peaches, 
Nedlarins, Morello Cher- 
ries, Currants, Grapes, 
Mulberries, &c. Wal- 
nuts, Filberts. 
The Young Woman's be ft Companion. 
Chine of Mutton and Pic- 
kles 
Powder’d Beef, with Roots 
and Greens. 
Scots Collops. 
Pork falted and boil’d with 
Greens, &c. and a Peafe 
Pudding. 
Pajiry; as, Lumber-Pye, 
Venifon Pafty, Mutton- 
pye, Pigeon-pye. 
Second Courfe. 
Poultry; as, wild Ducks, 
Teal, Wigeons, Ea- 
fterlings. Woodcocks, 
Snipes, Larks upon 
Skewers, Partridges, and 
Pheafants, 
Fi/h; as, Eels boil’d, Smelts 
fry’d, Chine of Salmon 
broil’d or fry’d, with 
Anchovies and Shrimp- 
Sauce. 
Salmagundy. 
Artichokes. 
Slic’d Tongue and Pickles. 
Pajiry, as, Tarts, Cuftards, 
Cheefe - cakes, Jellies, 
Creams, Quince - pye, 
&c. 
Fruitj as, Apples, Pears, 
Peaches, Nedtarins, Figs, 
Plums, Grapes, Mul- 
berries, Walnuts, &c. 
OCTOBER. 
Firji Courfe. 
Venifon; as, Haunch of 
Doe, boil’d with Gar- 
den-fluff. 
Poultry, as, Bifque of Pi- 
geons, Geefe roafted, 
Turkey with Oyfters. 
Fijh', as, Cod’s-Head, with 
Shrimps and Oyfter- 
Sauce, Tench or Carp 
flaw’d, Gurnets, 
Ham and Fowls, with Roots 
and Greens. 
Bacon or pickled Pork and 
Fowls, or Pigeons with 
ditto. 
Turkey and Chine. 
Chine of Veal and Roots. cThe Toung Woman's heft Companion. 
153 
NOVEMBER. 
Second Courfe. 
Fiip Courfe. 
Poultry; as. Woodcocks, 
Snipes and Larks, Par- 
tridges, Pheafants, wild 
Ducks, Wigeons, and 
Teal. 
Fi(h; as. Smelts fry’d, 
Chine of Salmon ditto, 
Marinated Filh, 
Neat’s Tongue, in Slices, 
with Pickles. 
Collar’d Beef, in ditto. 
Potted Beef, potted Hare, 
potted Pigeons, iffc. 
Pajiry; as, hot butter’d 
Apple-pye, Pear-pye, 
with Cream, Potatoe- 
pye, Quince-pye, Jellies, 
Tarts, Cheefe-cakes. 
Fruits; as, Apples, Pears, 
Walnuts, Chefnuts, dry’d 
Plums, Grapes, iffc. 
Stew’d Beef in Soup, or 
good Broth. 
Poultry; as, Turkey boil’d 
• with Garden-fluff, roaft- 
ed Geefe, Hen Turkey 
roafted, with Oyder- 
Sauce, Rabbets and Oni- 
ons. 
Fijh; as, Tench or Carp 
dew’d, Difh of Gurnets, 
fcollop’d Oyders, and 
dew’d Carp. 
Boil’d Leg of Pork, with 
Turnips and Greens. 
Boil’d Haunch of Doe Ve- 
nifon, with Herbs and 
Roots. 
Leg of Mutton boil'd, with 
Greens, iffc. 
Boil'd Fowls and Bacon, or 
Ham, or pickled Pork 
and Greens. 
Chine of Mutton roalled, 
and Pickles. 
Chine of Veal, with Pic- 
kles. 
Bread of Mutton ragoo’d. 
Ragoo’d Veal. 
Calf’s Head boil’d, grill’d 
or hafh’d. 
Ox-Cheek dew’d or bak’d. 
Pajiry; as, Venifon-pady, 
Minc’d-pye, &c. 
DECEMBER. 
Firft Courfe. 
Soups of Gravy or Peafe; 
or Plumb-pottage. 
Poultry; as, boil'd Pullets 
and Oyder Sauce, or 
with Saufages, Rabbets 
and Onions, Hare grigg’d. 
Pigeons and Bacon. 
Fife-, as, Cod’s-head with 154 
The Young Woman's beji Companion. 
Shrimp and Oyfter-fauce, 
and garnifh’d with Smelts 
or Gudgeons, ftew’d Carp 
or Tench, with Eels 
fpitchcock’d or fry’d, 
ftew’d Soles, Turbot, 
iffc. Oyfters before Din- 
ner. 
Ham and Fowls, boil'd 
with Greens. 
Buttock of Beef, ditto. 
Leg of Pork. Greens, and 
Peafe-pudding. 
Haunch of Venifon boil'd, 
and Garden ftuft'. 
Leg of Mutton boil’d, with 
Turnips and Greens. 
Leg of Lamb with Spinage, 
and the Loin fry’d in 
Chops, round the Difh. 
Chine of Pork and Turkey. 
Calf’s Head and Bacon. 
Sir-Loin of Beef roafted, 
with Colliflowers, Horfe- 
radifti, iffc. 
Chine of Mutton and Pic- 
kles. 
Pafiry-, as. Minc’d-pye, 
Lumber-pye, Veal-pye, 
Squab-pye, Venifon-pa- 
fty, Battalia-pye,Marrow- 
puddings, iffc. 
Second Courfe, 
Poultry, as, Capons, Rab- 
bets, Hares, Turkeys, 
Pheafants, Partridges, 
Woodcocks, Eaflerlings, 
Snipes, Larks, Wild 
Ducks, Teal, Wigeons, 
Buftard, Squab-pigeons, 
roafted. 
Fijh; as, potted Lamprey, 
potted Chars, potted Eels, 
Jowl of Sturgeon, Lob- 
ftcrs, Bifque of Shell- 
fifh, iffc. 
Brawn in thin Slices. 
Fore Quarter of Lamb 
roafted, and Mint-fauce, 
and Sallets, garnifti’d 
with Orange. 
Leg of ditto, boiled with 
Spinage, Loin in Steaks, 
round the Dilh, and O- 
range in Slices. 
Pafiry, as, Tanfey, Pear- 
Tart cream'd, potted Ve- 
nifon, Apple-pye, Tarts, 
and Cheefe-cakes. 
Fruits-, as, China Oranges, 
Chefnuts, Pomgranates, 
Apples, Pears, dryed 
Grapes, iffc. The Young Woman's hefi Companion. 
155 
Messes for Suppers. 
BRawn, Ham, Dutch, or 
Hung Beef, 
Collar’d Beef, Mutton, Pig, 
Veal, Pork, Eel, &c. 
Potted Beef, Pigeons, Hare, 
Venifon, Eel, Char, Lam- 
preys, Trouts, &c. 
Neat’s Tongues, Calves, 
Stags, or Sheeps Tongues. 
Stew’d Beef, Veal, Mutton, 
Hare, Pigeons, Ducks, 
wild Fowl, Pig. 
Ox or Calf’s Heart fluff’d 
and roafted ; Sheep’s 
Heart. 
Hafh’d Veal, Mutton, Beef, 
or Lamb, with Pickles. 
Minc’d Veal, &c. 
Mutton or Beef, Sweet- 
breads and Kidnies. 
Veal Sweetbreads ragou’d. 
Lamb’s Liver and Bacon 
fry’d. 
Hog’s Liver, Crow, and 
Sweetbread fry’d. 
Calf’s Liver and Bacon 
fry’d, or roafted and Huff- 
ed. 
Tripe fry’d, boil’d, or fri- 
cafeed. 
Eggs and Bacon. 
Eggs in Shells. 
Eggs poach’d. 
Eggs poach’d, and Spinage 
dew’d. 
Salmagundy 
Sallets of different Sorts, ac- 
cording to the Seafon. 
Pig Pettitoe£. 
Beef Steaks and Oyfters, or 
with Gravy and Horfe- 
Radilh, or with a Relifh 
of Anchovy, or Walnut 
Pickle, 
Scots Collops. 
Veal Cutlets. 
Mutton Cutlets, or Chops, 
with ' Pickles or Horfe- 
Radifh, or with Sauce 
made of Capers, Butter, 
and a little Sugar. 
Chickens boil’d with Par- 
fley and Butter, or roafted. 
Rabbets fricafee’d, or roaft- 
ed. 
Butter’d Turnips. 
Artichokes, 
Potatoes. 
Anchovies, Walnuts, Cu- 156 
T'he Young Woman?s heft Companion. 
cumbers, and other Pic- 
kles. 
Pickled Herrings, Cyders, 
Salmon, Sturgeon, fc. 
Mackarel boil’d, fous’d, or 
broil’d. 
Cod and Cyder Sauce, 
Trout, Soles, Smelts, 
Gudgeons, Tench, Carp, 
Whitings, Skate, Plaifc, 
Flounders, &c. Lobfters, 
Crabs, Prawns, Cray- 
Fifh, Cyders, and other 
Fifh in Seafon. 
Tarts, Cheefe-cakes, Cuf- 
tards, Jellies, Sweet- 
meats, Pyes, Padies, and 
Fruits according to the 
Seafon. The Toung Woman's heft Companion, 
157 
First 
i. 
Quarter of 
Lamb. 
Course. 
Sallet. 
. 3* 
Olives and 
Anchovies. 
7* 
Tart 
Cream’d. 
4- 
Beau Man- 
ger. 
6. 
Sturgeon. 
c. Lobfters 
with 
Cray-Fifli, 
t Cold Chickens. 
2 Tongue. 
3 Pickled Salmon. 
4 Tarts of feveral Sorts. 
5 Stew’d Pippins. 
6 Prawns. 
7 Olives. 
1 Cold Beef. 
2 Sallet. 
3 Potted Lobflers. 
4 Ice Creams. 
5 Cray-fifh. 
6 Cuftard-pudding, 
7 Smelts. The Toung Woman's heft Companion. 
JbIRST 
Course. 
i. 
Cod’s-Head. 
3- 
Chine or 
Mutton. 
5- 
Boiled 
Pudding. 
4. Fricaf- 
fee of 
Chickens 
2. 
Boil’d Beef. 
3 Stew’d Tench. 
4 Quarter of Lamb. 
5 Tanfey with Fritters. 
Second Courfe. 
1 Ducklings. 
2 Roalled Lobfters. 
3 Pigeons and .Afparagus,' 
4 Cray-filh. 
5 Crocand. 
Second Courfe. 
1 Green Goofe. 
2 Venifon. 
Firjl Courfe. 
3 Prawns. 
4 Olives, &c. 
5 Pear pye. 
x Chickens. 
2 Ham. 2"he Young Woman's left Companion. 
159 
First 
Course. 
I. 
Salmon and 
Smelts. 
4. Legof 
Lamb 
Pudding 
roalled. 
2. 
Fowls, Pa- 
con and 
Greens. 
3 Palpatune. 
4 Fry’d Soles. 
Second Courfe. 
1 Ducklings. 
2 Roafted Lobfters. 
3 Tanfey. 
4 Sweetbreads. 
Second Courfe. 
1 Hare. 
2 Fricafee of Chickens.’ 
3 Cray-filh. 
4 Blomange. 
Fir ft Courfe. 
1 Boiled Beef. 
2 Fillet of Veal.  The Toung Woman's heft Companion. 
First Course. 
1 Boil’d Beef and Roots, 
2 Neck of Veal roafted. 
Second Courfe. 
i. Leg of 
Lamb boil’d 
Loin fry’d 
Fir ft Courfe. 
1 Scots Scollops. 
2 Marrow Pudding. 
2. 
Chickens 
roalled. 
1 Fricafce’d Chickens. 
2 Tanfey. 
Second Courfe. 
Second Courfe. 
First Course. 
1 Quarter of Lamb. 
2 Pigeons. 
3 Afparagus. 
I. 
Tongue 
& Udder. 
Firjl Courfe. 
1 Chickens boil’d 
with Roots. 
2 Calf's Head. 
3 Pye. 
Second Courfe. 
2. 
Roaft 
Beef. 
3* 
Pudding. 
1 Leg of Lamb 
boil’d, &c. 
2 Sweetbreads, &c. 
3 Tan fey. tfhe Toung Woman’s heft Companion. 
First 
Course. 
I. 
Salmon and 
Smelts. 
7- 
pi - 
tune. 
6. 
Chine of 
Lamb. 
2. Chick- 
ens with 
Roots. 
8. 
Veal O- 
lives. 
9* 
Pigeon 
Pye. 
3* 
Ham, 
i iLegof 
Lamb, 
Loin fr. 
10. 
Orange 
Tart. 
4. Chick- 
ens with 
Roots. 
13- 
Pudding 
12. 
Fillet of 
Beef. 
Stew’d Carp. 162 
The Yeung Woman's hejl Companion. 
5 Fifh and Soup. 
6 Potted Wild Fowls. 
7 Veal Olives. 
8 Marrow Pudding. 
9 Chickens a la daube. 
10 Ragoo of Mufhrooms. 
11 Quails. 
12 Cray-fifh. 
13 Stew’d Pippins. 
Second Courfe. 
1 A Green Goofe. 
2 Lobfters. 
3 Crocand. 
4 Sturgeon. 
5 Two Ducklings. 
6 Afparagus. 
7 Sweetbreads. 
8 Snipes. 
9 Tanfey. 
10 Olives, &V. 
11 Prawns. 
12 Biomage. 
13 Potted Wild Fowl. 
Second Courfe. 
1 A Green Goofe. 
2 Sweetbreads. 
3 Afparagus. 
4 Lobllers. 
5 Woodcocks. 
b Tanfey. 
7 Crocand. 
8 Prawns. 
9 Olives, iffc. 
io Stdrgeon. 
j i Potted Wild Fowl. 
12 Bloinage. 
13 Ducklings. 
Another Firjl Courfe. 
j Soup Remove, with 
Fifh. 
2 Chickens with Bacon 
and Roots. 
3 Roaft Beef. 
4 Chickens with Bacon 
and Roots, Ihe Young Woman's beji Companion. 
Courfe for Dinner. 
163 
i. 
Turbot. 
2. Chic- 
kens a-la. 
daubde. 
3- 
Lamb 
Pye. 
Chickens. 
6. 
Leg of 
Beef. 
4• 
Ham. 
8. 
Tanfey. 
7- 
Ragoo 
of Veal- 
9’ A 
Soles and 
Mackaiel. 
Another. 
1 Soup Remove, Ham and Chickens. 
2 Snipes or Woodcocks. 
3 Pheafants or Fowls roafted. 
4 Bread-pudding. 
5 Fricafee of Lamb, Chickens, or Rabbets. 
6 Pigeon-pye. 
7 Fry’d Soles or Cray-filh. 
8 Chickens boil’d with Colliflowers. 
9 Sir-Loin of Beef. 
FINIS. THE 
C O N T E N TS 
Page to Page. 
for Marketing, from 1 to 7 
/ j for all Sorts of Fijh 7 to 10 
The Weight and Sixes of the Loaves ef Bread, 
made by the Authority of the Magif rates 11 
The proper Seafons for all Sorts of Pravifions II to 13 
Jnfrußions for drcjfmg all Sorts of common Provifions 13 to 18 
Direßions concerning Poultry l 8 to za 
General Direßions for Boiling 20 to 24 
Jnfrußions for boiling of all Sorts ef Greens 24. to 29 
for drejjing of all Sorts of Fijh 29 to 38 
, for broiling, frying, hajhing, jiewing and bak- 
ing all Kinds of Meat 38/0 5# 
Direßions for making of all Sorts of Fricajfees 51 to 53 
General Rules to be obferved in making of Soups or 
Broths 53 to 5 3 
in Potting and Collaring 59 to 66 
Jnfrußions for making Puddings, Dumplings, Pancakes, 
and Fritters of all Sorts 66 to 74 
Rules for making all Sorts of Meat-Ties 74 to 83 
Jnfrußions for making all Sorts of Fruit-Pics, Tarts, 
Cheefecakes, and Cufiards 83 to 90 
Jnfrußions for making -various Kinds of Cakes, Ginger- 
bread, Bifcuits, Macaroons, Wigs, and Buys 90 to 96 
Jnfrußions for making Cream Jellies, Syllabubs 96 to 104 
divers Sorts of Jellies 105 to 107 
Pickling and Preferring 107 to 115 
The Britijh Vintner 5 or Rules for making all Sorts of 
Fruit Wines 116 to J2l 
The Compleat Brewer; or Direßions for brewing all 
Sorts of Beer and Ale 121 to 125 
Tic Family Phyfcian and Difpenfatory 125 to 136 
Jnfrußions for Carving 136 to 138 
for truf ing all Sorts of Fowls, See, 139 to 145 
A Bill of Fare for every Month in, the Xear 145 to 156 
Direßions for placing Dijhes J57 to 163