THE
MODERN COOK; 
AND 
FRUGAL HOUSEWIFE'S 
COMPLEAT GUIDE 
To every Branch in displaying her Table to the 
greatest Advantage, viz. 
The Judgment of Meat at Market; 
With DIRECTIONS for 
ROASTING, 
BOILING,
HASHING,
STRWING,
BROILING,
FRYING,
FRICASSEYING,
AND
BAKING; 
Also for MAKING 
PUDDING,
CUSTARDS,
CAKES,
CHEESE CAKES,
PIES, 
TARTS,
RAGOUTS,
SOUPS,
CREAMS, 
JELLIES,
SYLLABUBS,
WINES, &c. &c.
And several select Papers by a Lady of Distinction, 
lately deceased, of New and in Infallible Rules to 
be observed in 
PICKLING,
PRESERVING, 
BREWING, &c. 
BY 
E. SPENCER, 
Late Principal COOK to a Capital Tavern in London. 
NEWCASTLE UPON TYNE; 
PRINTED for the AUTHOR, 1782.



INDEX. 
Page. 
DIRECTIONS for Marketing 1 to 7 
for Roasting—7 to 20 
for Boiling Meat—20 to 25 
for boiling Greens, &c.—25 to 29 
for Hashing, Stewing, &c.—29 to 58 
for making Pyes—58 to 78 
for making Tarts—78 to 80 
for making Puddings—80 to 90 
for making Dumplings—90 to 92 
for making Broths, Soops, &c.—92 to 111 
for Pickling—111 to 119 
for Preserving—119 to 124 
for Candying—124 to 126
for making Cakes, &c.—126 to 133 
for making Syllabubs, &c.—133 to 135 
for making Jellies and Jams—135 to 136 
for made Wines, &c.—136 to 139 
for Brewing—139 to 141
Bill of Fare for every Month—141 to 147
Gravies and Sauces—147 to 152

ERRATUM. 
Page 24, 2d line from the bottom, instead of with pep- 
per, salt, &c. read mace, salt, &c. 

INTRODUCTION. 
Directions for Marketing, &c. 
Shewing the Seasons of the Year for Butcher’s 
Meat, Poultry, Fish, &c. 
To chuse Venison. 
THE season for Buck Venison begins in May, and 
is in season till All-hallows day; the Doe is in 
season from Michaelmas to the end of December, and 
sometimes to the end of January. You must wipe it quite 
dry with a cloth, rub it with vinegar to prevent the 
flies getting to it, or it will soon spoil; it is generally 
kept eight days before used, to make it tender and give 
it a fine flavour. Try the haunches or shoulders under 
the bones that come out, with your finger or knife, and 
as the scent is sweet or rank, it is new or stale; and 
the like of the sides in the most fleshy parts: if tainted 
they will look greenish in some places, or very black. 
Look on the hoofs, and if the clefts are very wide and 
rough it is old, if close and smooth it is young. 
To chuse Lamb. 
In chusing a Lamb’s-head observe the eyes; if they 
are wrinkled or sunk in, it is stale; if lively and plump 
it is new and sweet. In a fore-quarter mind the neck- 
vein be of a sky-blue, then it is sweet and good; but 
it inclining to green or yellow, it is almost if not 
tainted: in a hind-quarter, if it has a faintish smell un- 
der the kidney, and the knuckle be limber, it is stale. 
To chuse Mutton. 
To judge of Mutton, you must look at the lean 
part, where the fore quarter is cut off from the 
hind, and it will be marbled with fat, and the lean 
of a dark red; consequently in perfection as it will be 
about five years old: but if young, it will not be so 
mixed in the grain; and the lean of a pale red. If the 
fat be inclinable to yellow, it is tainted in the feeding. 
A To

(ii)
To chuse Veal.
If the bloody vein in the shoulder looks a bright 
red it is new killed; if blackish, or greenish, it is 
stale. The loin first taints under the kidney, and the 
flesh if stale, will be soft and flimy. 
The neck and breast taint first at the upper end, and 
you will perceive some dusky, yellowish, or greenish 
appearance, the sweetbread on the breast will be 
clammy, otherwise it is fresh and good. 
The flesh of a bull calf is redder and firmer than 
that of a cow calf, and the fat harder; but always 
chuse quey veal. 
To chuse Beef. 
If Ox, and proper age, the lean will be of a dark- 
ish red, and marbled in the grain, which may be seen 
at the lean part of the thin end of the surloin, or at 
the cutting of the fore-chain. The fat of Cow Beef 
is whiter, and the lean a pale red. Bull Beef is of a 
closer grain, and a deep dusk red, and has a rankish 
smell; and the fat skinny and hard. 
N. B. Observe right Ox Beef when a round is cut off 
the Leg, it appears so juicy as if it was full of gravy. 
To chuse Pork. 
For roasting buy small Pig Pork, the lean must be 
near as fine as veal in the grain; the fat firm and of 
a fine white colour. If the lean be reddish and the 
fat yellow, it is tainted, or has not been properly at- 
tended to in the feeding. For boiling, let your Pork 
be fatter than roasting, and of a fine grain. 
To chuse Brawn. 
Thick Brawn is old, the moderate is young. If the 
rind and fat be very tender, it is not boar-brawn, but 
barrow or sow. 
To chuse Hams.
Put a knife under the bone that sticks out of the 
Ham, and if it comes out clean, and has a good 
flavour, it is sweet and good; if much smeared and 
dull, it is tainted and rusty. 
To chuse Bacon. 
If the fat be white, oily in feeling, and does not 
break or crumble, and the flesh sticks well to the bones, 
and

(iii)
and bears a good colour it is good; but if the contrary, 
and the lean has some little streaks of yellow, it is 
rusty or will soon be so. 
To chuse Butter. 
When you buy Butter, trust not to that which will 
be given you to taste, but try in the middle, and if 
your smell and taste be good, you cannot be deceived.
To chuse Cheese 
Cheese is to be chosen by its moist and smooth coat; 
if old cheese be rough-coated, rugged or dry at top, 
beware of little worms or mites. If it be all over full 
of holes, moist or spungy, it is subject to maggot. If 
any soft or perished place appear on the outside, try 
how deep it goes, for the greater part may be hid 
within.
To chuse Eggs. 
Hold the great end to your tongue, if it feels warm 
it is new, if cold it is bad; and so on in proportion to 
the heat and cold so is the goodness of the Egg. 
Another way to know a good Egg is, to put the Egg 
into a pan of cold water, the fresher it is, the sooner it 
will fall to the bottom; if rotten it will not sink at all. 
To keep Eggs good. 
Place them all with the small end downwards in 
fine wood ashes, turning them once a week end ways, 
and they will keep some months. 
To chuse Poultry. 
A Cock or Capon, &c. If they are young, their spurs 
are short and dubbed; but take particular notice they 
are not pared or scraped. If the hen is old her legs 
and comb are rough; if young, smooth. 
A Turkey. If the cock be young, his legs will be 
black and smooth, and his spurs short; if stale, his 
eyes will be sunk in his head, and his feet dry; if new, 
the eyes lively and limber. For the hen observe the 
same directions; and if she is with egg, she will have 
a soft open vent; if not, a hard close one. 
A Goose. If the bill is yellowish, and has but few 
hairs, it is young; but if full of hairs, and the bill 
A2 and


(iv)
and foot red, it is old; if fresh, limber footed; if 
stale, dry footed. 
Ducks, wild or tame. If fresh, limber footed; if 
stale, dry footed. 
A true wild duck has a reddish foot, and smaller 
than the tame one. 
To chuse a Rabbit or Coney. 
If a Rabbit be old, the claws will be very long and 
rough, and grey hairs intermixed with the wool; but 
if young, the claws and wool smooth; if stale it will 
be limber, and the flesh will look blueish, having a 
kind of slime upon it; but if fresh, it will be stiff, and 
the flesh white and dry. 
To chuse Pigeons, &c. 
The Dove-house Pigeons when old, are red-legged; 
when new and fat, limber footed and feel full in the 
vent; when stale their vents are green and flabby. 
To chuse Fish
Salmon, Whiting, Pike, Trout, Carp, Tench, 
Grayling, Barbel, Chub, Ruff, Eel, Smelt, Shad, &c. 
All these are known to be new or stale by the colour 
of their gills; their easiness or hardness to open, the 
hanging or keeping up their fins, the standing out or 
sinking of their eyes, &c. or by smelling their gills. 
Turbot. He is chosen by his thickness and plump- 
ness; and if his belly be of a cream colour, he must 
spend well; but if thin, and his belly of a blueish 
white, he will eat very loose. 
Cod and Codling. Chuse them by their thickness to- 
wards the head, and the whiteness of the flesh when 
it is cut. 
Ling. For dried Ling, chuse that which is thickest 
in the poll, and the flesh of the brightest yellow. 
Scate and Thornback. Chuse them by their thick- 
ness; and the She-skate is always the sweetest, es- 
pecialJy if large. 
Soals. These are chosen by their thickness and stiff- 
ness; when their bellies are of a cream colour, they 
spend the firmer. 
Sturgeon. If it cuts without crumbling, and the 
veins and gristle give a true blue where they appear, and 
the flesh a perfect white, then conclude it to be good. 
Mackarel


(v)
Mackarel and fresh Herrings. If the gills are of a 
lively and shining redness, their eyes stand full and the 
flesh is stiff, then they are new; but if dusky and faded, 
or sinking and wrinkled, and the tails limber, they 
are stale. 
Flounders and Plaice. If they are stiff, and their 
eyes be not sunk or look dull, they are new; the con- 
trary when stale. The best of Plaice look blueish on 
the belly. 
Lobsters. Chuse them by their weight, the heaviest 
are the best, if no water is in them; if new, the tail 
will fly up like a spring; if full, the middle of the 
tail will be of hard, reddish, skinned meat. 
Prawns, Shrimps, and Crab-fish. The two first, if 
stale, will cast a kind of slimy smell, their colour 
fading, and they slimy; otherwise all of them are 
good.—The latter, if stale will be limber in their 
claws and joints, their red colour turned blackish and 
dusky. and will have an ill smell under their throats. 
Pickled Salmon. If the flesh feels oily, the scales 
stiff and shining, and it comes in steaks, and parts 
without crumbling, then it is new and good, and not 
otherwise. 
Poultry in Season. 
January. Hen Turkeys, Capons, Pullets with eggs, 
Fowls, Chickens, Hares, all sorts of wild Fowl, tame 
Rabbits and tame Pigeons. 
February. Turkeys, &c. as above, in this month 
begin to decline, Green Geese, young Ducklings, and 
Turkey Poults. 
March. This month the same as the preceding 
Months; only wild fowl goes quite out. 
April. Pullets, spring Fowls, Chickens, Pigeons, 
young Wild Rabbits, Leverets, young Geese, Duck- 
lings, and Turkey Poults. 
May and June the same. 
July. The same, with young Partridges, Pheasants, 
and Wild Ducks, called Flappers or Moulters. 
August the same.
September, October, November, and December. In 
these months all sorts of fowls, both wild and tame, 
are in season; and the three last, is the full season for 
all manner of wild fowl. 
A3 Fish

(vi)
Fish in Season
January. Salmon, Cod, Turbit, Soles, Carp, 
Tench, Eels, Lamperys, Flounders, Plaice, Whitings, 
Thorback, Skate, Smelts, Sturgeon, Cray fish, Had- 
dock, Crabs, Lobsters, Prawns, and Oysters. 
February. Turbit, Cod, Salmon, Soles, Whitings, 
Haddocks, Sturgeon, Skate, Plaice, Flounders, Smelts, 
Tench, Carp, Lampray, Eels, Crabs, Lobsters, Oy- 
sters, Prawns, Cray-fish. 
March. Salmon, Ling, Skate, Soles, Whitings, 
Turbit, Flounders, Carp, Tench, Lobster, Crabs, 
Cray-fish, Prawns, and Oysters. 
April. Salmon, Ling, Carp, Tench, Turbit, 
Trouts, Skate, Smelts, Prawns, Lobsters, and Crabs. 
May. Salmon, Trout, Soles, Carp, Tench, Eels, 
Herrings, Smelts, Turbit, Lobster, Cray-fish, Crabs, 
and Prawns. 
June. Gilts. Trout, Pike, Eels, Soles, Turbit, 
Carp, Tench, Mackarel, Herrings, Smelts, Lobsters, 
Cray-fish, Shrimps, Lamprays, and Prawns. 
July. Turbit, Gilts, Cod, Mackarel, Herrings, 
Soles, Skate, Flounders, Plaice, Pike, Carp, Tench, 
Eels, Lobsters, Prawns, Cray-fish, and Shrimps.
August. Pike, Cod, Flounders, Plaice, Skate, Thorn- 
back, Mackarels, Herrings, Carp, Eels, Cray-fish, 
Prawns, Oysters, and Lobsters. 
September. Cod, Soles, Skate, Flounders, Plaice, 
Smelts, Pike, Carp, Tench, Lobsters, and Oysters. 
October. Pike, Carp, Tench, Smelts, John Dorees, 
Soles, Perch, Brills, Codlins, Oysters.
November. Dorees, Smelts, Barbels, Gurnets, 
Carp, Pike, Tench, Whitings, Haddocks, Codlings, 
Oysters, Cockles, Shrimps, Soles, Turbit, & Lobsters. 
December. Turbit, Sturgeon, Salmon, Dorees, 
Smelts, Cod, Codlings, Haddocks, Soles, Carp, 
Tench, Oysters, Crabs, Lobsters, Prawns, & Cray-fish.
Directions

(7)
Directions for ROASTING all Manner 
of Butcher's Meat, &c.
General Directions. 
IF you are to roast any thing very small or thin, take 
care to have a pretty little brisk fire, that it may be 
done quick and nice; if a large joint, such as a haunch 
of venison, or a piece of beef, be sure to make on a good 
fire, let it be clear at the bottom, and keep your meat 
at a distance, that it may roast gradually, and not 
scorch. Before you send it to table, take off your 
paper, and froth it up; for which purpose tie it round 
with buttered paper and twine; but no skewers for fear 
of letting out the gravy, keeping basting it with the 
dripping. When you roast a hare or a rabbit, take 
care that the ends are well done; when they are half 
roasted, cut the neck-skin to let out the blood, or it 
will mix with the sauce when they are cut up, and be 
very disagreeable.—When you hash or mince any kind 
of meat or fowl, do not make the gravy too thick, it 
should be no thicker than thin cream, or melted but- 
ter.—Take great care the spit be very clean, and be 
sure to clean it with nothing but sand and water. Wash 
it clean and wipe it with a dry cloth, for oil, brick- 
dust, and all such things will be very offensive. 
N. B. In frosty weather meat in general takes more 
roasting than at other times. 
Directions for Poultry:—Let your fire be very quick 
and clear when you lay your poultry down to roast, 
otherwise it will not eat near so sweet, or look so beau- 
tiful to the eye. 
Times of roasting:—A middling turkey or goose will 
take an hour; a very large one an hour and a quarter. 
A large fowl or tame duck, three quarters of an hour; 
a middling one half an hour; very small ones twenty 
minutes. Wild ducks, teal, wigeon, &c. ten minutes; 
but if you love them well done, a quarter of an hour. 
Woodcocks, snipes and partridges, twenty; pigeons, 
larks, &c. fifteen minutes. 
To

(8)
To roast Beef. 
Observe the General Direfctions as to large 
and small joints of Beef: and when you see the 
smoke draws to the fire, it will be near enough. 
N. B. As some chuse their Beef unsalted but 
at the fire, rub it well with a dry cloth, and dip 
the cloth in vinegar, and that will prevent the flies 
hurting it, and make it keep. When at the fire, 
after basting it, salt it according to your taste. 
To roast Lamb or Mutton. 
For large joints of Mutton, observe the same 
directions as for Beef, the salt excepted. When 
you roast the saddle or loin of Mutton, besure 
to skin it, and tie it on with a little twine, that 
your gravy be preserved, and your Mutton is 
not too brown. 
To roast Veal. 
Stuffing for a fillet, or any other joint of 
Veal: Grated bread, and as much suet as bread, 
a little sweet marjoram, parsley, mace, nutmeg, 
salt, mixed with two eggs, and as much cream 
as will drach it into a paste; which put under 
the udder, or the kell of the fillet. 
N. B. If a shoulder, some chuse to baste it 
with cream till half done, then flour it, and baste 
it with butter. 
The breast may be roasted with the caul on 
’till it is enough, and the sweetbread skewered 
on the backside of the breast. When it is near 
enough, take off the caul, baste it and dredge it 
with flour. All these are to be sent to table with 
melted butter and garnished with sliced lemon. 
If a loin or fillet not stuffed, be sure to paper 
the fat, that as little may be lost as possible. All
joints


(9)
joints are to be laid at a distance from the fire, 
’till soaked, then near the fire. When you lay 
it down, baste it with good butter; (except it be 
the shoulder, and that may be done the same if 
you rather chuse it) and when it is near 
enough, baste it again, and dredge it with a very 
little flour. 
To roast a Pig. 
Before you spit it, and after it is laid down 
to the fire, and thoroughly dried, dip a cloth 
in a little sweet oil, and keep constantly rubbing 
with it till enough, to prevent it from blistering. 
And when done, cut off the head, and split it 
through the back before you draw the spit out. 
Cut off the ears, place one on each shoulder, 
and the jaw bone on each side the dish. Serve 
it up with your sauce, mixed with a little of the 
sage and the bread within it, as well as the brains. 
—Make the sauce thus: Take the brains of the 
Pig, chop them a little, put them into a sauce- 
pan with a little gravy, add five ounces of but- 
ter, a little flour, pepper, and salt, stir it over 
the fire ’till it boils, then pour it into your dish 
under your Pig, and give your dish a shake to 
mix the sauce with the sage and parsley that 
were in the Pig. 
To roast Pork. 
The best way to roast a leg is to stuff it with 
a little sage shred fine, a little pepper and salt, 
and onion, if yon like it; and when roasting and 
near done, strew some crumbs of bread and shred 
parsley over it; then have a little drawn gravy to 
put in the dish with the crumbs that drop from it. 
Some like the knuckle stuffed with onions, and 
sage

(10)
sage shred small, with a little pepper and salt, 
gravy and apple-sauce to it; this they call a 
mock goose: The spring or hand of pork, if very 
young, roasted like a pig eats very well, other- 
wise it is best boiled: The spare-rib should be 
basted with a little bit of butter, a very little 
flour and some sage shred small, and served up 
with apple-sauce. The best way to dress pork 
griskins is to roast them, baste them with butter 
and crumbs of bread, sage, and a little pepper 
and salt. The sauce to these is mustard. 
When you roast a loin, take a sharp penknife 
and cut the skin across to make the crackling 
eat the better. If pork is not well done, it is 
apt to surfeit. 
To roast a hind quarter of Pig, Lamb-fashion. 
At the time of year when house-lamb is very 
dear, take the hind-quarter of a large pig, take 
off the skin, and roast it, and it will eat like 
lamb, with mint sauce or with a sallad, or Seville 
oranges. 
To roast Mutton like Venison. 
Take a fat hind quarter of Mutton, and cut 
the leg like a haunch of Venison, rub it well 
with salt petre, hang it in a moist part for two 
days, wiping it two or three times a day with a 
clean cloth, then put it into a pan, and having 
boiled a quarter of an ounce of all-spice in a 
quart of red wine, pour it boiling hot over your 
mutton, and cover it close for two hours, then 
take it out, spit it, lay it to the fire, and con- 
stantly baste it with some liquor and butter. If 
you have a good quick fire, and your mutton 
not very large, it will be ready in an hour and a 
half;


(11)
half; then take it up, and send it to table, with 
some good gravy in one cup, and venison sauce 
in another. 
To roast a Hare.
Case it, leave on the ears, and wipe it clean in 
the inside; double the hind legs and skewer 
them, lay the fore ones close to the side, and 
skewer them also; turn the head back, and 
skewer it; put a skewer into each ear to keep 
them up; then spit it. One side being larded, 
and not the other, and while it is roasting, baste 
it with milk or cream, then serve it up with Ve- 
nison sauce.
Another way. 
Take some liver of a hare, some fat bacon 
grated bread, an anchovy, shalot, a little winter- 
savoury and some nutmeg; beat all these into a 
paste, and put them into the belly of the Hare; 
baste the Hare with stale beer, put a little bit of 
bacon in the pan, when it is half roasted baste 
it with the butter. For sauce, take melted 
butter and some winter savoury. 
Another way. 
Set and lard it with bacon, make for it a pud- 
ding of grated bread, the heart and liver parboil- 
ed and chopped small with beef suet and sweet 
herbs mixt with marrow, cream, spice and eggs, 
then sew up the belly and roast it. When it is 
roasted let your butter be drawn up with cream. 
gravy, or red wine. 
To roast Rabbits. 
Skewer the legs as a hare, or tuck the fore 
legs into the body; skewer them together, and 
put the spit between them, let their heads be 
streight out, and nick them in the neck, that 
the

(12)
the blood may run out when roasting. Lay 
them down to a moderate fire, dust with flour 
and baste them with good butter, and having 
boiled the liver with a bunch of parsley, and chop- 
ped them small, put half into the butter, pour it 
into the dish, and garnish it with the other half.
To roast a Rabbit Hare fashion. 
Lard a Rabbit with bacon; roast it as you do 
a Hare, and it eats very well. But then you 
must make gravy-sauce; but if you do not lard 
it, white-sauce. 
To roast a Haunch of Venison. 
Take a Haunch of Venison and spit it, then 
take some wheat flour and water, knead and roll 
it very thin, tie it over the fat part of the Veni- 
son with pack-thread; if it be a large haunch it 
will take four hours roasting, and a middling 
haunch three hours; keep basting all the time 
you roast it. When you dish it up, put a little 
gravy in the dish, and sweet sauce in a bason; half 
an hour before you draw your Venison take off 
the paste, baste it and let it be a light brown. 
To roast a Neat's Tongue. 
Take a pickled Tongue and boil it ’till the 
skin will come off, and when it is skinned, stick 
it with cloves about two inches asunder, then pat 
it on a spit and wrap a veal caul over it, and roast 
it ’till it is enough; then take off the caul and 
just froth it up, and serve it in a dish with gravy, 
and some venison or claret sauce on a plate; gar- 
nish it with raspings of bread sifted and lemon 
sliced. 
To

(18)
To roast a Tongue or Udder.
Parboil your Tongue or Udder, then stick in- 
to it ten or twelve cloves, and whilst it is roasting 
baste it with butter. When it is ready take it up, 
and send it to table with some gravy in the dish 
and sweet-sauce in a boat. 
To roast a Breast of Mutton.
Bone the Mutton, make a savoury-sourced meat 
for it, wash it over with the batter of eggs, then 
spread the sourced meat on it; roll it on a collar, 
and bind it with a pack-thread; then roast it, put 
under it a regalia of cucumbers. 
To roast a Chine of Pork. 
Take a chine of pork, sprinkle it with a little 
salt, and hang it up for two days; then spit it, 
score it just through the skin, leaving half an 
inch between every score, and lay it down to roast 
for two hours; or more, if it is a large one. Let 
the skin be of a nice brown, and crisp, taking 
care you do not scorch it; serve it up hot with 
some gravy under it, and apple sauce in a boat. 
To roast a Chine of Pork with Stuffing. 
Make a stuffing of the fat leaf of pork, pars- 
ley, sage, eggs, crumbs of bread, season it with 
pepper, salt, shalot, and nutmeg, and stuff it thick; 
then roast it gently, and when it is quarter-
roasted cut the skin in slips, and make your sauce 
with apples, lemon-peel, two or three cloves, and 
a blade of mace, and have mustard in a cup. 
To roast Larks. 
Take a dozen of larks, let them be clean 
pick’d, cut off their heads, turn their feet back, 
B put

(14)
put them on a long skewer, tie them on a spit, 
dust and baste them; have ready a good many 
crumbs of bread in a dish, hold the dish with the 
crumbs under your larks, and strew the larks 
with them, then baste them with butter, and 
continue so doing 'till your larks are quite co- 
vered with crumbs, and of a nice brown;—take 
care when you dish them up, that you do not 
shake the crumbs of bread off; if you do, it will 
spoil the look of them; let the crumbs be conti- 
nued under the larks till brown, and put them 
round the dish. Serve them up hot for a second 
course, or for supper, with plain melted butter 
in a boat. 
To roast Woodcocks. 
When yon have trussed your Woodcocks, and 
drawn them under the leg, whilst the Woodcock is 
roasting baste it with butter, set it under an earth- 
en dish with a slice of toasted bread in it, and let 
the Woodcock drop upon it; your Woodcock will 
take about 20 minutes roasting if you have a 
good fire. When you dish it up, lay the toast 
under it, and serve it up with gravy. 
To roast Snipes. 
Spit them on a small bird-spit, flour them and 
baste them with butter, then have ready a slice of 
bread toasted brown, lay it in a dish, and set it 
under the Snipes for the trail to drop on; they 
will take about 15 minutes; and when enough, 
lay them on the toast; have ready for two Snipes, 
a quarter of a pint of good beef gravy hot, pour 
it into the dish, and set it over a chaffing-dish 
two or three minutes, and send them hot to table. 
Woodcocks may be done in the same Way. 
To

(15)
To roast Partridges or Quails, 
Pick them, draw and skewer them with 
their legs on; spit, singe, and baste them; they 
will take 20 minutes at a quick fire; dredge 
them with flour, and baste them with butter, let 
them be of a nice brown, dish them up with 
some brown gravy under them, and some bread
sauce in a boat, for a 2d course, or supper dish. 
To dress a Wild Duck the best way.
First half roast it, then lay it in a dish, carve 
it, but leave the joints hanging together, throw 
a little pepper and salt, and squeeze the juice 
of a lemon over it, turn it on the breast, and 
press hard with a plate, and add to its own gravy, 
two or three spoonfuls of good gravy, cover it 
close with another dish, and set over a stove ten 
minutes, then it must be carried to table hot in 
the dish it was done in, and garnish’d with lemon. 
You may add a little red wine, and a shalot cut 
small, if you like it, but it is apt to make the 
Duck eat hard, unless you first heat the wine and 
pour it in just as it is done. 
To roast a Goose. 
Take fage, wash it, pick it clean, chop it 
small, with pepper and salt; roll them with but- 
ter, and put them into the belly; never put 
onion into any thing, unless you are sure every- 
body loves it; take care that your Goose be 
clean picked and drawn; and then you are sure 
it is clean. If a young goose, you may scald 
it; roast it and baste it with butter, and when it 
is half done throw some flour over it, that it may 
have a fine brown. Three quarters of an hour 
B2 will


(16)
will do it at a quick fire if it is not too large, 
otherwise it will require an hour. Always have 
good gravy in a bason, and apple-sauce in another. 
When you roast a goose, turkey, or fowls of 
any sort, take care to singe them with a piece 
of white paper, and baste them with a piece of 
butter; dredge them with a little flour, and when 
the smoke begins to draw to the fire, and they 
look plump, baste them again, and dredge them 
with a little flour, and send them to table. 
A Green Goose. 
Never put any seasoning into it, unless desired. 
You must either put good gravy, or green-sauce 
(with goose-berries) in the dish, made thus: take 
a handful of sorrel, beat it in a mortar, and 
squeeze the juice out, add to it a little sugar and 
melted butter. Or made thus: take half a pint 
of the juice of sorrel, a spoonful of white wine, 
a little grated nutmeg, a little grated bread; boil 
these a quarter of an hour softly, then strain it, 
and put it into the sauce-pan again, and sweeten 
it with a little sugar, give it a boil and pour it 
into a dish or bason; some like a little piece of 
butter rolled in flour, and put into it. 
To roast a Turkey. 
Take a quarter of a pound of lean veal, some 
parsley, sweet marjoram, a bit of lemon-peel, a 
small bit of onion, a little nutmeg grated, a little 
mace, some salt and suet; cut your herbs very 
small, pound your meat as small as possible, and 
mix all together with three eggs, and as much 
bread as will make it of a proper consistence; 
then fill the crop of your turkey with it, paper 
the

(17)
the breast, and lay it down at a good distance 
from the fire. When the smoke begins to draw 
to the fire and it looks plump, baste it again, and 
dredge it with some flour, then take it up and 
send it to table.—lf no veal, make your sorce- 
ment of two parts suet and one bread—A large 
turkey generally takes an hour and a quarter; 
and a middle-sized one three quarters of an hour. 
Sauce for a roasted Turkey. 
For the Sauce, take some white gravy, catch- 
up, a few bread crumbs and some whole pepper; 
let them boil well together, put to them some 
flour and a lump of butter, which pour upon the 
turkey. You may lay round your turkey forced 
meat balls. Garnish your dish with lemon. 
To roast a Fowl or Turkey with Chesnuts. 
Take a quarter of a hundred chesnuts, road 
and peel them; bruise about a dozen of them in 
a mortar, with the liver of the fowl, a quarter 
of a pound of ham, and some sweet herbs; mix 
these together with some mace, pepper, salt, and 
nutmeg, and having put them into your fowl, 
spit and roast it, and baste it with butter. For 
sauce, take the rest of the chesnuts, chop them 
small, and put them into some strong gravy, with 
a glass of white wine, and a piece of butter rol- 
led in flour: pour the sauce in the dish and gar- 
nish with water-cresses and sliced orange. 
To roast a Turkey Pout. 
Take a young turkey, rather larger than a 
half-grown fowl, scald and draw it clean, skewer 
it with its head down to its sides, spit it, and 
lay it down to a clear fire for 20 minutes: baste 
B3 it


(18)
it well with butter, and dust it with flour, let 
it be plump, and of a nice browrn, lay it in a 
dish, with some brown gravy under it, and 
serve it up hot for a second course, with some
bread sauce in a boat.
To roast a Capon. 
Pick it clean, draw it, and singe it then or 
upon the spit; cut the feet off, and skewer the 
legs streight, so spit it; dust and baste it. When 
ready, dish it with some thick gravy, and lay 
parts of a lemon round the dish; and with a 
boat of egg sauce. It will take near an hour. 
To roast Pheasants or Moor Game. 
Pick and draw your pheasants, (or moor game) 
and singe them, lard one with bacon, but not the 
other, spit them, roast them fine, and paper them 
all over the breast, when they are just done, flour 
and baste them with a little nice butter, and let 
them have a fine white froth; then take them 
up, and pour good gravy in the dish and bread 
sauce in a boat—At a good fire half an hour will 
do them. 
To roast a Fowl pheasant fashion. 
If you should have but one pheasant, and want 
two in a dish, take a large full-grown fowl, keep 
the head on, and truss it just as you do a phea- 
sant, lard it with bacon; but don’t lard the phea- 
sant, and nobody will know it. 
To road Pigeons. 
Stuff them with a piece of butter, some chop- 
ped parsley, pepper, salt, and the liver shred 
small: skewer them with their legs on the 
breast,

(19)
breast, then put them on a small spit, flour them, 
and baste them with butter: they will be done 
in fifteen or twenty minutes. Many people roast 
them by a string fastened to the top of the 
chimney-piece. When they are enough, lay 
them in the dish, and put bunches of asparagus 
round them, with parsley and butter for sauce. 
To make mushroom sauce for white fowls of all sorts. 
Take a pint of mushrooms, wash and pick 
them very clean, put them into a sauce-pan, 
with a little salt, some nutmeg, a blade of mace, 
a pint of cream, and a good piece of butter rol- 
led in flour; boil these all together, and keep 
stirring them, then pour your sauce in the dish 
and garnish with lemon. 
To make celery-sauce either for roasted or boiled 
fowls, Turkies, Partridges, or any other game. 
Take a large bunch of celery, wash and pare 
it very clean, cut it in thin bits, and boil it soft- 
ly in a little water till it is tender; then add a 
little beaten mace, nutmeg, pepper and salt, 
thicken’d with a good piece of butter rolled in 
flour, boil it up, and then pour it in your dish. 
A good sauce for Teal, Mallard, Ducks, &c. 
Take a quantity of veal gravy, according to 
the bigness of your dish of wild fowl, seasoned 
with pepper and salt; squeeze in the juice of 
two oranges and some red wine. This will serve 
all sorts of wild fowl. 
General

(20)
General Directions for Boiling Meat. 
ALL fresh meat should be put into the water boiling 
hot, and salt meat when the water is cold, unless 
you apprehend it is not corn’d quite enough; and in 
that case putting it into the water when hot strikes in 
the salt.
Chickens, lamb, veal, and pork are much whiter for 
being boiled in a clean linen cloth with a little milk 
and flour in your water. 
Observe that the time sufficient for dressing different 
joints depends on the size. A leg of mutton, of about 
seven or eight pounds, will take two hours boiling. A 
young fowl about half an hour. A middle-sized leg 
of lamb about an hour and a quarter. A thick piece 
of beef, of twelve or fourteen pounds; will take about 
two hours and a half after the water boils, if you put 
in the beef when the water is cold; and so in propor- 
tion to the thickness and weight of the piece; but all 
kinds of victuals take somewhat more time in frosty 
weather. Upon the whole, the best rule to be obser- 
ved is, to allow a quarter of an hour to every pound, 
when the joint is put into boiling water. 
N. B. In case the cook should neglect to skim the 
pot when it boils, the scum will boil down and settle 
upon your meat, and make it black; and always keep 
your pot very clean. 
To keep Meat hot. 
Set the dish over a pan of boiling water, cover 
it with a deep cover so as not to touch the meat, 
and lay a cloth over all: This way will keep 
your meat hot a long time,, and it is better than 
over-roasting and spoiling the meat. The steam 
of the water keeps the meat hot, and does net 
draw the gravy out, or dry it up; whereas if 
you set a dish of meat over a chaffing-dish of 
coals, it will dry up the gravy, and spoil the 
meat. 
For


(21)
For boiling a Leg of Lamb, with the Loin fried 
about it. 
Take a leg of house-lamb of 4lb. weight, 
break the shank off, and pare it neatly round, 
leaving out a little of the shank bone; nick it in 
joint, rub it over with a little butter, and dust 
it with flour, wrap it in a cloth, (as all white 
meat must be) boil it and lay it in the dish, 
then pour a little parsley and butter over it, 
and lay your fried lamb round it; cut some as- 
paragus the size of pease, boil it green, and lay 
it round your lamb in spoonfuls, and garnish 
the dish with crisp’d parsley; or serve it with 
spinage or colliflowers. 
A Leg of Lamb boiled with Chickens round it. 
When your Lamb is boiled, pour over it par- 
sley and butter; lay your chickens round it, and 
pour over them a little white fricasey sauce; gar- 
nish you dish with sippets and lemons. 
To boil a Ham. 
Before yon boil a ham, let it be steeped in 
warm water for two nights and a day; tie it 
up in cloth, and put it into a pot of cold hard 
Water, to which add a little new hay. Let it boil 
gently for three or four hours, and keep it well 
skimmed all the time; if it is a small one, an 
hour and a half boiling will do it; then take off 
the rind, and sprinkle it over with raspings of 
bread, and a little shred parsley; then set it be- 
fore the fire to crisp.—Many people approve of 
a baked ham to a boiled one; the best method is 
to steep it in cold water a day or two, according 
to its size and dryness, previous to baking; then
take

(22)
take it out, wash it clean, and dry it well with a 
cloth. Then make a thick paste with common 
household bread, as much as will roll it quite 
round, then put into a pot and send it to the 
bake-house; when done, take the paste clean 
off, and send it hot to table. 
To boil a Tongue. 
Lay a dried tongue in cold water all night; 
when you put it in to boil, put in cold water, 
and let it boil three hours, or to its size. If it 
be just out of pickle, it must lay three hours in 
cold water, and then boiled till it will peel. 
To boil pickled Pork. 
Be sure to put it in when the water boils. If 
a middling piece an hour will boil it; if a very 
large piece an hour and a half, or two hours. If 
you boil pickled pork too long it will go to a jelly. 
To boil Rabbits,
Truss them for boiling, and lard them with 
bacon; then boil them quick and white. For 
sauce, take the boiled liver and shred it with fat 
bacon; toss these up together in some gravy, 
white wine vinegar, nutmeg, mace and salt; set 
parsley, minced barberries, and drawn butter; 
Lay your rabbits in a dish, and pour the sauce 
over them. Garnish it with sliced lemon and 
barberries. 
To boil Rabbits and Onion Sauce. 
Truss your rabbits, tuck in the fore legs, and 
skewer up the head, skewer the hind legs close 
to the sides; rub them over with butter, dust 
them with flour, and tie them up in a clean 
cloth; if they are young, half an hour will do; 
if


(23)
if larger, three quarters of an hour. When 
dished, pour onion sauce over them. 
To boil Pigeons. 
Boil them by themselves for fifteen minutes, 
then boil a handsome square piece of bacon and 
lay in the middle; stew some spinage to lay 
round, and lay the pigeons on it. Garnish your 
dish with parsley laid in a plate before the fire 
to crisp. Or lay one pigeon in the middle and 
the rest round, and the spinage between each 
pigeon, and a slice of bacon on each pigeon. 
Garnish with slices of bacon and melted butter 
in a cup. 
To boil a Pheasant. 
Take a fine pheasant, boil it in a good deal of 
Water, keep your water boiling; half an hour 
will do a small one, and an hour a large one. 
Let your sauce be celery stewed and thickened 
with cream, and a little butter rolled in flour; 
take up the pheasant and pour the sauce all over 
it. Garnish with lemon. 
To boil Chickens. 
Take four or five chickens, as you would have 
your dish in bigness; if they be small scald them, 
then pluck them, which will make them whiter; 
then draw them, and take out the breast-bone, 
Wash and truss them, cut off the heads and necks, 
tie them in a napkin, and boil them in milk 
(mixed with a little flour, which hinders the 
milk from curdling) and water about 20 or 25 
minutes. They are better for being killed the 
night before you use them. If large fowls, they 
are served up in the same manner, but take longer 
boiling. 
For

(24)
For making sauce to the Chickens, 
Boil the necks, livers and gizzards in water, 
when they are enough strain off the gravy, and 
put a spoonful of oyster-pickle to it, break the 
livers small, mix a little gravy, and rub them 
through a hair-sieve with the back of a spoon; 
then put a spoonful of cream to it, a little lemon 
and lemon-peel grated, thicken it with butter 
and flour. Let your sauce be no thicker than 
cream, pour it upon your chickens. Garnish 
the dish with sippets, mushrooms and slices of 
lemons. 
To boil Ducks with onion sauce. 
Take two fat ducks, season them with a little 
pepper and salt, skewer them up at both ends, 
and boil them whilst they are tender; take four 
or five large onions, boil them in milk and water, 
change the water two or three times in the boil- 
ing; when they are enough chop them very 
small, and rub them through a hair-sieve with 
the back of a spoon, then melt a little butter, 
put in your onions and a little salt, and pour it 
upon your ducks. Garnish with onions and 
sippets. 
To boil a Turkey, 
Draw and truss your turkey, cut off the feet, 
and cut down the breast-bone with a knife; 
then sew up the skin again, and stuff the bread 
with the following stuffing. 
Boil a sweet-bread of veal, chop it fine with 
a little lemon-peel, a handful of bread crumbs, 
a little beef-suet, part of the liver, a spoonful 
or two of cream, with pepper, salt, nutmeg, and 
two eggs; mix all together, and stuff your tur- 
key


(25)
key with part of the stuffing, the rest may be 
fried or boiled, to lay round it; dredge it with 
a little flour, tie it up in a cloth, and boil it with 
milk and water; an hour will do for a large, and 
three-quarters for a middle sized one. 
Sauce for a boiled Turkey.
Take a pint of oysters, two or three spoonfuls 
of cream, a little juice of lemon, a little small 
White gravy, and salt to your taste; thicken it 
with flour and butter, then pour it over your 
turkey, and serve it up; lay round the turkey 
fried oysters and forced meat. Garnish the dish 
with mushrooms, oysters, and slices of lemon. 
Mushroom-sauce for white Fowls boiled. 
Take half a pint of cream, and a quarter of a 
pound of butter, stir them together one way till 
it is thick; then add a spoonful of mushroom
pickle, pickled mushrooms, or fresh if you have 
them. Garnish only with lemon. 
Directions for boiling Greens, Roots, &c. 
ALWAYS be very careful that your greens be nicely 
picked and washed. You should lay them in a 
clean pan, for sear of sand or dust, which is apt to 
hang round wooden vessels. Boil all your greens in a 
copper sauce-pan, well tinned, by themselves, with a 
great deal of water. Boil no meat with them, for that 
discolours them. Use no iron pans, &c. for they are not 
proper. 
C To

(26)
To dress Spinage.
Pick it very clean, and wash it in five or six 
waters; put it in a sauce pan, with a little butter 
at the bottom, that will just hold it, throw a little 
salt over it, and cover the pan close. Do not put 
any water in, but shake the pan often. You must 
put your sauce-pan on a clear quick fire. As 
soon as you find the greens are shrunk and fallen 
to the bottom, and that the liquor which comes 
out of them boils up, they are enough. Throw 
them into a clean sieve to drain, and give them 
a little squeeze. Lay them in a plate, and never 
put any butter on, but put it in a cup. 
To dress Cabbages, &c. 
Cabbage, and all sorts of young sprouts, must 
be boiled in a great deal of water. When the 
stalks are tender, or fallen to the bottom, they 
are enough; then take them off, before they 
lose their colour. Always throw salt in your 
water before you put your greens in. Young 
sprouts you send to table just as they are, but 
cabbage is best squeezed between two trenchers. 
To dress Carrots. 
Let them be scraped very clean, and when 
they are enough rub them in a clean cloth, then 
slice them into a plate, and pour some melted 
butter over them. If they are young spring 
carrots, half an hour will boil them; if large, 
an hour; but old carrots will take two hours. 
To dress Turnips. 
They eat best boiled in the pot, and when 
enough take them out and put them in a pan 
and

(27)
and mash them with butler and salt, and send 
them to table. But you may do them thus: 
Pare your turnips, and cut them into dice, as 
big as the top of one’s finger; put them in a 
clean sauce-pan, and just cover them with water. 
When enough, throw them into a sieve to drain, 
and put them into a sauce-pan with a good piece 
of butter; stir them over the fire for five or six 
minutes, and send them to table. 
To dress Parsnips, 
Boil them in a deal of water, and when you 
find they are soft take them up, scrape all the 
dirt off them, and with a knife scrape them fine, 
throwing away all the sticky parts; then put 
them into a sauce-pan, with some milk, and stir 
them over the fire till they are thick; take great 
care they don’t burn, add a good piece of butter 
and a little salt, and when the butter is melted 
send them to table. 
To dress Brockala. 
Strip off all the branches till you come to the 
top one, then with a knife peel off the hard 
outside skin, which is on the stalks and little 
branches, and tie them up as asparagus, and 
throw them into water; have a stew-pan of water 
with some salt in it, when it boils put in the 
brockala, and when the stalks are tender it is 
enough, then send it to table with butter in a 
cup. 
To dress Potatoes, 
Boil them in as little water as you can, cover 
the sauce-pan close, and when the skin cracks 
they are enough; drain all the water out, and 
C2 let

(28)
let them stand covered for a minute or two, then 
peel them, and have ready boiled milk and water 
to throw them into, as you pare them, which 
will keep them hot and of a good colour, till 
you send them to table, but drain them through 
a cullender. 
To dress Cauliflowers. 
Take off all the green part, cut the flowers 
into four quarters, and lay them in water for an 
hour; then put them into some boiling milk and 
water, and be sure to skim the sauce pan well; 
when the stalks are tender, take them carefully 
up, and put them in a cullender to drain; then 
dish them, and serve them with melted butter.
To dress French Beans.  
String them, cut them in two, and afterwards 
across; lay them into water and salt, and when 
the pan boils put in some salt and the beans; 
when they are tender they are enough; they 
will be soon done. Take care they don’t lose 
their fine green. Lay them on a plate, and 
serve them with butter in a cup. 
To dress Beans and Bacon. 
Boil the bacon by itself, and the beans by 
themselves, for the bacon will spoil the colour 
of the beans; always throw some salt into the 
water, and some parsley nicely picked; when the 
bacon is enough, take it up and skin it, throw 
some raspings of bread over the top, and set it 
before the fire to brown. Send them to table 
with butter in a bason. 
To dress Artichokes. 
Wring off the stalks, and put them into the 
water

(29)
Water cold with the tops downwards, that all the 
dust and sand may boil out. When the water 
boils, an hour and a half will do them. 
To dress Asparagus. 
Scrape all the stalks very carefully till they 
look white, then cut all the stalks even alike, 
throw them into water, and have ready a stew- 
pan boiling. Put in some salt, and tie the as- 
paragus in little bundles. Let the water keep 
boiling, and when they are a little tender take 
them up. If you boil them too much you lose 
both colour and taste. Cut the round of a small 
loaf about half an inch thick, toast it brown 
on both sides, dip it in the asparagus liquor, 
and lay it in your dish: pour a little butter over 
the toast, then lay your asparagus on the toast 
all round the dish, with the white tops outward. 
Don’t pour butter over the asparagus, for that 
makes them greasy to the fingers, but have your 
butter in a bason, and send it to table. 
Concerning boiling Greens, &c. 
Most people spoil garden things by over-boiling 
them. All things that are green should have a 
little crispness, for if they are over-boiled they 
neither have any sweetness or beauty. 
HASHING, STEWING, BAKING, &c. 
HASHING.—To hash a Calf's Head, 
HALF boil it, cut it in small slices, season It 
with salt, nutmeg and mace; put in a 
C3 bunch

(30)
bunch of sweet herbs, an onion stuck with cloves; 
all which put into your gravy, and let it stew 
very slowly; thicken it with the yolk of an egg 
and a little of the gravy, with a few spoonfuls 
of white wine.—Take care the yolk of your 
egg don’t break. 
Another. 
After slicing it as before, take some strong 
gravy, a gill of red wine, a few sweet-breads, 
a little lemon-peel, and some spice; toss it up 
with a little butter, and take it to table.
To hash Beef 
Cut some tender beef in slices, put it into a 
stew-pan well floured, with a slice of butter, over 
a quick fire, for three minutes, and then add a 
little water, a bunch of sweet herbs, some lemon- 
peel, an onion, or a little marjoram, with pepper, 
salt, and grated nutmeg; cover it close and let 
it stew till it is tender; then put in a glass of red 
wine or strong beer, strain your sauce, serve it 
hot, and garnish with lemon and beet root. 
To hash a Leg of Mutton. 
Half roast your mutton, and when it is cold 
cut it into thin pieces, pur it into a stew-pan 
with a little water or small gravy, two or three 
spoonfuls of red wine, two or three onions, and 
three spoonfuls of oyster pickle; thicken it with 
flour, and serve it up. Garnish the dish with 
horse-radish and pickle. 
You may do a shoulder of mutton the same 
way, only boil the blade-bone, and lay it in the 
middle. 
To

(31)
To hash any part of Mutton. 
Cut the mutton into, small pieces, then take 
about half a pint of oysters, after washing them 
in water, put them into their own liquor in a 
sauce-pan, with some whole pepper, mace, and 
a little salt; when it is stewed a little put in a 
spoonful of catchup, an anchovy or pickled wal- 
nut liquor, some gravy or water; then put in 
your mutton, and a piece of butter rolled in 
flour; let it boil till the mutton is warm through, 
then add a glass of red wine, lay it upon sippets, 
garnish with sliced lemon or capers, and mush- 
rooms. 
To hash any sort of Meat. 
Take a little whole pepper, salt, a few sprigs 
of sweet herbs, a little anchovy, one shalot, two 
slices of lemon, let it stew a little, and thicken 
it with burnt butter. When you have no gravy, 
boil the bones of your meat for to make the 
gravy. Serve it with pickles and sippets. 
STEWING. 
How to stew a rump of Beef. 
Take a fat rump of beef, cut off the sag end, 
lard the lower part with fat bacon, and stuff the 
other part with shred parsley, put into your 
pan as much water as will cover it, a quart 
of red wine, three anchovies, an onion, two or 
three blades of mace, some whole pepper and 
a bunch of sweet herbs; stew it over a slow fire 
five or six hours, turn it often in the stewing, 
and keep it close covered; when it is stewed 
enough, take from it the gravy, thicken part of 
it

(32)
it with a lump of butter and flour, and put it 
upon the dish with the beef. Garnish the dish 
with horse-radish and beet root. There must be 
no salt upon the beef, only salt the gravy. Send 
up any kind of greens or roots in a separate 
dish, as you chuse. 
To stew Beef.
Cut raw beef in the manner as you do veal 
for Scotch collops; lay it in the dish with some 
water, put to it a shalot, a glass of white wine, 
some marjoram powdered, some pepper and salt, 
and a slice or two of fat bacon; then put it over 
the fire a short time, till your dish is full of 
gravy, you may put in some catchup, serve it 
hot, garnish with lemon sliced. 
To stew Veal. 
Procure some lean veal, either raw, boiled or 
roasted, and having cut it into thin slices, put 
them in as much water as will just cover them, 
then put some pepper and salt, some mace and 
nutmeg, a shalot, sweet marjoram, and some le- 
mon peel; and when they are stewed near enough, 
put some mushroom gravy into the liquor, some 
lemon juice, a glass of white wine, and stew it a 
little longer, then drain off the liquor, and you 
may put some pickled mushrooms in the sauce, 
and thicken your sauce with cream, or butter 
rolled in flour. Garnish with sliced lemon or 
orange, and fried oysters. 
To stew a Rump, Leg, or Neck of Mutton. 
First break the bones, and put them in a pot 
with some whole pepper, mace and salt, one an-
chovy,

(33)
chovy, one nutmeg, and one turnip, two onions, 
a bunch of sweet herbs, a pint of ale, a little red 
wine if you chuse, a quart or two of water and a 
hard crust of bread; stop it up and let it stew 
five hours, and serve it with toasts and gravy. Put 
half this to the mutton, and stew it two hours. 
You may bake an Ox-cheek in the same manner. 
To stew Mutton Chops. 
Put them into a shallow tin pan, with a very 
small quantity of water, and some pepper and 
salt: cover your pan very close, and place it 
over a slow fire. When the chops are done 
(which will be in a very short time) dish them 
tip with their own liquor, and garnish with 
pickles. 
To stew Chickens. 
Take two chickens, cut them into quarters, 
Wash them clean, and put them into a sauce-pan; 
put to them a quarter of a pint of water, half a 
pint of wine, some mace, pepper, a bundle of 
sweet herbs, an onion, and a few raspings; cover 
them close, let them stew half an hour, then take 
a piece of butter about as big as an egg rolled 
in flour, put in, and cover it close for five or six 
minutes, shake the sauce pan about, then take 
out the sweet herbs and onion. You may take 
the yolks of two eggs, beat and mixed with 
them; if you do not like it leave them our. 
Garnish with lemon. 
To stew Ducks whole. 
Take ducks when they are drawn and washed 
clean, put them into a stew-pan with strong 
broth, red wine, mace, whole pepper, an onion, 
an

(34)
anchovy, and lemon peel; when well stewed 
put in a piece of butter, and some grated bread 
to thicken it; lay round them crisp bacon and 
force meat balls. Garnish with shalot. 
To stew Pigeons. 
Take your pigeons, season and stuff them, flat 
the breast bone, and truss them up as you would 
do for baking, dredge them over with some flour, 
and fry them in butter, turning them round till 
all sides be brown, then put them into a stew- 
pan, with as much brown gravy as will cover 
them, and let it stew till your pigeons be done, 
then take part of the gravy, an anchovy shred, 
some catchup, an onion, or a shalot, and some 
juice of lemon for sauce, pour it over your 
pigeons, and lay round them forced meat balls 
and crisp bacon. Garnish your dish with crisp 
parsley and lemon. 
To stew Giblets. 
Take the giblets clean picked and washed, 
the feet skinned and bill cut off, the head cut in 
two, the pinions and bones sawn in two, the 
liver cut in two, the gizzard cut into four, the 
pipe pulled out of the neck, and the neck cut 
in two; put them into a pipkin with a gill of 
water, some black and white pepper, a blade of 
mace, a sprig of thyme, a small onion, a crust of 
bread, then cover them close, and set them on 
a slow fire. Let them stew till they are tender, 
then take out the herbs and onions, and pour 
them into a dish. Season them with salt. 
To


(35)
To stew Rabbits. 
Cut your Rabbits into quarters, then lard them 
with pretty lardoons of bacon, fry them, stew 
them in a stew-pan with strong broth, white 
wine, pepper, salt, a faggot of sweet herbs, fried 
flour and orange. 
To stew Trout. 
Take a large trout, wash it, and put it in a 
pan with white wine and gravy, then take for 
stuffing, two raw eggs, some pepper, salt, nut- 
meg, lemon peel, grated bread, a little butter or 
suet, and thyme, mix them all together, and put 
in the belly of the trout; then let it stew a quar- 
ter of an hour, and put a piece of butter into the 
sauce, serve it hot, and garnish with lemon sliced. 
N. B. This will be stuffing for any kind of fish 
To stew Cod. 
Lay your cod in thin slices at the bottom of 
a dish, with half a pint of white wine, a pint of 
gravy and some oysters with their liquor, some 
pepper and salt and some nutmeg, let it stew till 
it is near enough, then thicken it with a piece 
of butter rolled in dour, let it stew a little longer, 
serve it hot, and garnish with lemon sliced. 
To stew a Carp from Pontac's. 
Take half gravy and half claret, as much as 
will cover your carp in the pan, with mace, 
whole pepper, some cloves, two anchovies, some 
horse radish, a shalot or onion and salt; when the 
carp is enough, take it out, and boil the liquor 
as fast as possible, till it be just enough to make 
sauce; flour a bit of butter, and throw into it the 
juice of one lemon, then pour it over the carp. 
To

(36)
To stew Oysters. 
Plump them into their own liquor; then 
strain them off, wash them in clean water, and 
take off their beards; then set on some of their 
own liquor, water and white wine, a blade or 
two of mace, and some whole pepper; then put 
in your oysters; let them simmer for 15 minutes 
or thereabouts, then thicken them with the 
yolks of two eggs, a piece of butter, some flour, 
and a little cream, beat up well; thicken it and 
serve it up with sippets and lemon. Cockles and 
muscles may be stewed the same way. 
To stew a Pike. 
Take a large pike, scale and clean it, season it 
in the belly with some mace and salt, skewer it 
round, put it into a deep stew pan, with a pint 
of small gravy, a pint of red wine, and two or 
three blades of mace, set it over a stove with a 
slow fire and cover it up close; when it is stewed 
enough, take part of the liquor, put to it two 
anchovies, some lemon peel shred fine, and thick- 
en the sauce with flour and butter; before you 
lay the pike on the dish turn it with the back 
upwards, take off the skin and serve it up. Garnish 
the dish with lemon and pickle. 
To stew Tench. 
Scale your tench, gut if, and wash the 
inside with vinegar, then put it into a stew- 
pan When the water boils, with some salt, a 
bunch of sweet herbs, some lemon peel and whole 
pepper; cover it up close and boil it quick till 
enough, then strain off some of the liquor, and 
put to it some white wine and walnut liquor, or 
mush-

(37)
mushroom gravy, an anchovy, some oysters or 
shrimps; boil these together, toss them up with 
thick butter rolled in flour, adding some lemon 
juice. Garnish with lemon, horse radish, and 
serve it hot with sippits. 
To stew Apples, 
Take eight or ten large pippins, pared and cut 
in halves, a pound of fine sugar, and a quart of 
water; then boil the sugar and water together, 
skim it, and put your apples in the syrup to 
boil, covered with froth till they are tender and 
clear; put some lemon in, and lemon peel cut 
long and narrow, and a glass of wine; let them 
give one boil, put it in a china dish and serve it 
cold. 
To stew Pears. 
Pare fix pears, and either quarter them, or do 
them whole; they are a pretty dish with one 
whole, the rest cut in quarters, and the cores 
taken out. Lay them in a deep earthen pot,
with a few cloves, a piece of lemon peel, a gill 
of red wine, and a quarter of a pound of fine 
sugar. If the pears are very large, they will 
take half a pound of sugar, and half a pint of 
red wine; cover them close with brown paper, 
and bake them till they are enough. Serve 
them hot or cold, just as you like them, and 
they will be very good with water in the place 
of wine. 
To stew Pears in a sauce-pan. 
Put them into a fauce-pan, with the ingre- 
dients as before; cover them and do them over a 
slow fire, when they are enough take them off.
D To

(38)
To stew Pears purple. 
Pare four pears, cut them into quarters, core 
them, and put them into a stew-pan, with a 
quarter of a pint of water, a quarter of a pound 
of sugar, cover them with a pewter plate, then 
cover the pan with the lid, and do them over 
a slow fire. Look at them often, for sear of 
melting the plate; when they are enough, and 
the liquor looks of a fine purple, take them off, 
and lay them in your dish with the liquor; 
when cold serve them up for a side-dish at a 
second course. 
To stew Pippins whole. 
Take twelve golden pippins, pare them, and 
put the parings into a sauce-pan with water 
enough to cover them, a blade of mace, two or 
three cloves, a piece of lemon peel, let them 
simmer till there is just enough to stew the pip- 
pins in, then strain it, and put it into the sauce- 
pan again, with sugar enough to make it like a 
syrup; then put them into a preserving-pan, or 
clean stew-pan, or large sauce-pan, and pour the 
syrup over them. Let there be enough to stew 
them in; and when they are enough, which you 
will know by the pippins being soft, take them 
up, and lay them in a little dish with the syrup: 
when cold, serve them up; or hot, if you chuse it. 
BROILING. 
To broil Beef Steaks. 
Cut your steaks half an inch thick or there- 
abouts (off the rump is the best) and beat them, 
stew

(39)
strew them over with some pepper and salt, lay 
them on your gridiron over a clear fire, turning 
them often till enough; set your dish over a cha- 
fing-dish of coals, with a little brown gravy, chop 
an onion or shalot small as possibie, and put it to 
the gravy; shake it all together, and put them 
on a dish. Garnish with shalot and pickles. 
To broil Mutton Chops, 
Cut your chops off the best end of a neck of 
mutton, pare them neatly, and flat them with a 
cleaver; season them with pepper and salt, broil 
them over a clear fire, turning them often; when 
done, lay them in a hot dish with some gravy 
under them, and a spoonful of mushroom catch- 
up, and serve them up hot with pickles in a 
saucer. You may crumb them with bread, the 
same as veal cutlets. 
To broil Chickens. 
Slit them down the back, season them with, 
pepper and salt, lay them on a clear fire at a 
great distance; let the inside lie next the fire till 
it is above half done, then turn them, and take 
great care the fleshy side does not burn; throw 
some fine raspings of bread over them, and let 
them be of a fine brown, but not burnt. Let 
your sauce be good gravy, with mushrooms, and 
garnish with lemon and the livers broiled, the 
gizzards cut, slashed, and broiled with pepper 
and salt. 
Or this sauce; take a handful of sorrel, dip- 
ped in boiling water, drain it, and have ready 
half a pint of good gravy, a shalot shred small, 
and some parsley boiled very green; thicken 
D2 it


(40)
it with a piece of butter rolled in flour, and add 
a glass of red wine, then lay your sorrel in heaps 
round the fowls, and pour the sauce over them. 
Garnish with lemon. 
Note, You may make just what sauce you fancy.
To broil Cod-sounds. 
Scald them in hot water, and rub them with 
salt; take off the black dirty skin, set them on 
the fire in cold water, and let them simmer till 
they begin to be tender, take them out and flour 
them, and broil them on a gridiron. For sauce 
take a little good gravy, mustard, pepper and 
salt, a bit of butter rolled in flour, give it a boil, 
season it with pepper and salt, lay the sounds 
on a dish, and pour your sauce over them. 
To broil Mackrel.
Clean them, cut off the heads, split them, 
season them with pepper and salt, flour them, 
broil them of a fine light brown, and let your 
sauce be plain butter. 
To broil Salmon.
Cut it into thick pieces, flour and broil them, 
lay it in your dish, and have melted butter in a 
cup. 
To broil Haddocks when in high season. 
Scale, gut and wash them clean, don’t rip 
open their bellies, but take the guts out with 
the gills; dry them in a clean cloth very well: 
if there be any roe or liver take it out, but put 
it in again; flour them well, and have a good 
clear fire. Let your gridiron be hot and clean,
lay

(41)
lay them on, turn them quick two or three 
times for sear of sticking; then let one side be 
enough, and turn the other side. When that 
is done, lay them in a dish, and have plain but- 
ter in a cup. 
They eat finely salted a day or two before 
you dress them, and hung up to dry, or boiled 
With egg-sauce. 
To broil Whitings. 
Wash them with water and salt, then dry them 
well and flour them; rub your gridiron well 
with chalk and make it hot; then lay them on, 
and when they are done, serve them with oyster 
or shrimp sauce, and garnish with lemon. The 
chalk will keep the fish from sticking.
To broil Herrings.
Scale them, gut them, cut off their heads, 
wash them clean, dry them in a cloth, flour 
them and broil them, but with your knife just 
notch them across; take the heads and mash 
them, boil them in small beer or ale, with a 
little whole pepper and onion. Let it boil a 
quarter of an hour, then strain it; thicken it 
with butter and flour, and a good deal of mustard. 
Lay the fish in the dish, and pour the sauce into 
a bason, or plain melted butter and mustard. 
To broil Eels. 
Take a large eel, skin it, and make it clean, 
open the belly, cut it in four pieces, take the 
tail end, strip off the flesh, beat it in a mortar, 
season it with a little beaten mace, a little grated 
nutmeg, pepper, salt, a little parsley and thyme, 
a little lemon-peel, an equal quantity of crumbs 
D3 of

(42)
of bread, roll it in a piece of butter; then mix 
it again with the yolk of an egg, roll it up 
again, and fill the three pieces of belly with it, 
cut the skin of the eel, wrap the pieces in, and 
few up the skin, broil them well; have butter 
and an anchovy for fauce, with the juice of a 
lemon. 
FRYING. 
To fry Veal Cutlets. 
Cut your veal into slices and lard them with 
bacon, and season with sweet marjoram, nut- 
meg, pepper, salt, and a little grated lemon- 
peel, wash them over with egg, and strew over 
them this mixture; then fry them in sweet but- 
ter, and serve them with lemon sliced and gravy. 
Another way of dressing Veal Cutlets. 
Cut a neck of veal into steaks, and fry it in 
butter; boil the scrag to strong broth, and two 
anchovies, two nutmegs, some lemon-peel, pen- 
ny-royal, and parsley, shred very small; burn a 
bit of butter, pour in the liquor and the veal 
cutlets, with a glass of white wine, and toss 
them all up together. If it be not thick enough, 
flour a bit of butter and throw in. Lay it in the 
dish, squeeze an orange, and strew as much salt 
as will give them a relish. 
To fry Mutton Steaks. 
Cut off the rump end of the loin, then cut 
the rest into steaks and flat them with a cleaver, 
or a rolling-pin, season them with a little salt 
and pepper, and fry them in butter over a good 
fire, as you fry them put them into an earthen 
pot

(43)
pot ’till you have fried them all; then pour the 
fat out of the pan, put in a little gravy, and the 
gravy that comes from the steaks, with a spoon- 
ful of red wine, an anchovy, and an onion or a 
shalot shred; shake up the steaks in the gravy, 
and thicken it up with horse-radish and shalot. 
To dress Mutton Cutlets.
First take a handful of grated bread, a little 
thyme, parsley, and lemon-peel shred small, with 
some salt, pepper and nutmeg; then cut a loin 
of mutton into steaks, and let them be well 
beaten; and the yolks of two eggs, rub all 
over the steaks. Strew on grated bread with 
these ingredients mixed together and fry them. 
Make your sauce of gravy, with a spoonful or 
two of red wine, and an anchovy. 
To fry Beef Steaks with Oysters. 
Pepper some tender beef steaks to your mind, 
but do not salt them, for that will make them 
hard; turn them often till they are enough, 
which you will know by their sealing firm, then 
salt them to your mind,—For sauce take oysters 
with their liquor, and wash them in salt and 
water; let the oyster liquor stand to settle, and 
then pour off the clear; stew them gently in it, 
with a little nutmeg or mace, some whole pep- 
per, a clove or two, and take care you do not 
stew them too much, for that will make them 
hard; when they are almost enough, add a little 
white wine, and a piece of butter rolled in flour 
to thicken it. Some chuse to put an anchovy 
or mushroom catchup into this sauce, which 
makes it rich. 
Another

(44)
Another way to fry Beef Steaks.
Take rump steaks, beat them very well with 
a roller, fry them in half a pint of ale that is 
not bitter, and whilst they are frying cut a large 
onion small, a very little thyme, some parsley 
shred small, some grated nutmeg, and a little 
pepper and salt; roll all together in a piece of 
butter, and then put in a little flour, put this 
into the stew-pan, and shake all together. When 
the steaks are tender, and the sauce of a fine 
thickness, dish it up. 
Another way to fry Beef Steaks. 
Cut the lean by itself, and beat them well 
with the back of a knife, fry them in just as 
much butter as will moisten the pan, pour out 
the gravy as it runs out of the meat, turn them 
often, do them over a gentle fire, then fry the 
fat by itself and lay upon the meat, and put to 
the gravy a glass of red wine, half an anchovy, 
a little nutmeg, a little beaten pepper, and a 
shalot cut small; give it two or three little boils, 
season it with salt to your palate, pour it over 
the steaks, and send them to table.
To fry a Loin of Lamb. 
Cut the loin into thin steaks, put a very little 
pepper and salt, a little nutmeg on them, and 
fry them in fresh butter; when enough, take out 
the steaks, lay them in a dish before the fire to 
keep hot, then pour out the butter, shake a little 
flour over the bottom of the pan, pour in a 
quarter of a pint of boiling water, and put in a 
piece of butter; shake all together, give it a
boil

(45)
boil, pour it our the steaks, and send it to table. 
You may do mutton the same and add two 
spoonfuls of walnut pickle. 
To fry Calves Feet in Butter. 
Take four calves feet and blanch them, boil 
them as you would do for eating, take out the 
large bones and cut them in two, beat a spoon- 
ful of wheat flour and four eggs together, put 
to it some nutmeg, pepper and salt, dip in your 
calves feet, and fry them in butter a light brown, 
Jay them upon a dish with some melted butter, 
garnish with slices of lemon, and serve them up.
To fry Sausages. 
Take half a pound of sausages, and six apples, 
slice four about as thick as a crown, cut the other 
two in quarters, fry them with the sausages of a 
fine light brown, lay the sausages in the middle 
the dish, and the apples round. Garnish with 
the quartered apples. 
To fry Carp.
First scale and gut them, wash them clean, 
lay them in a cloth to dry, then flour them, and 
fry them of a light brown. Fry some toast cut 
three-corner-ways, and the roes; when your fish 
is done. lay them on a coarse cloth to drain. 
Let your sauce be butter and anchovy, with the 
juice of lemon. Lay your carp in the dish, the 
roes on each side, and garnish with fry’d toast 
and lemon. 
To fry Herrings. 
Clean them as above, fry them in butter, 
ave ready a good many onions peeled and cut 
thin.

(46)
thin. Fry them of a light brown with the her- 
rings; lay the herrings in your dish, and the 
onions round, and butter and mustard in a cup. 
You must do them with a quick fire. 
To fry Lampreys
Bleed them and save the blood, then wash 
them in hot water to take of the slime, and cut 
them to pieces. Fry them in a little fresh butter 
not quire enough, pour out the fat, put in a 
little white wine, give the pan a shake round, 
season it with whole pepper, nutmeg, salt, 
sweet herbs, and a bay-leaf, put in a few capers, 
a good piece of butter rolled in flour, and the 
blood; give the pan a shake round often, and 
cover them close. When you think they are 
enough take them out, strain the sauce, and 
give them a quick boil, squeeze in a little lemon 
and pour it over the fish. Garnish with lemon, 
and dress them just what way you fancy. 
To fry Eels.
Make them very clean, cut them into pieces, 
season them with pepper and salt, flour and fry 
them in butter. Let your sauce be plain butter 
melted, with the juice of lemon. Be sure they 
be well drained from the fat before you lay them 
in the dish. 
To fry Oysters. 
Make a batter of milk, flour and eggs, then 
take some oysters, wash and dry them, dip them 
in the batter; then roll them in some crumbs of 
bread and mace beat fine, and fry them in hot 
lard or butter. 
To

(47)
To fry Pancakes. 
Take a pint of milk or cream, eight eggs, a 
nutmeg grated, and some salt; then melt one 
pound of butter, and a little sack, before you 
stir it; it must be as thick with flour as ordinary 
butter, and fried with lard, turn it on the back- 
side of a plate. Garnish with orange, and strew 
sugar over them. 
To make Apple Fritters. 
Take the whites of three eggs and the yolks 
of six beat well together, and put to them a pint 
of milk or cream; then put to it four or five 
spoonfuls of flour, a glass of brandy, half a 
nutmeg grated, and some ginger and salt, your 
batter must be pretty thick, then slice your ap- 
ples in rounds, and dipping each round in bat- 
ter, fry them in good lard, over a quick fire. 
To make white Scotch Collops. 
Cut about four pounds of a fillet of veal into 
thin pieces, then take a clean stew pan, butter it 
over, and shake some flour over it; then lay your 
meat in piece by piece, till all your pan is cover- 
ed; then take two or three blades of mace, and 
a little nutmeg, set your stew pan over the fire, 
toss it up together till all your meat be white; 
then take half a pint of strong veal broth, which 
must be ready made, a quarter of a pint of cream, 
and the yolks of two eggs, mix all these toge- 
ther, put to it the meat, keep it tossing all the 
time till they just boil up, when enough squeeze in 
some lemon; add oysters and mushrooms to make 
it rich. 
To

(48)
To make an Apple Tansey. 
Cut three or four pippins into thin slices, and 
fry them in good butter, then beat four eggs 
with six spoonfuls of cream, some rose-water, 
sugar and nutmeg, stir them together, and pour 
it over the apples; let it fry a little, and turn it 
with a pie-plate. Garnisb with lemon, and 
sugar strewed over it. 
To make a Gooseberry Tansey. 
Fry a quart of gooseberries till tender in fresh 
butter, and mash them; then beat seven or eight 
eggs, four or five whites, a pound of sugar; 
three spoonfuls of sack, as much cream, a penny 
loaf grated, and three spoonfuls of flour; mix 
all these together, put the gooseberries out of 
the pan to them, stir all well together, and put 
them into a sauce-pan to thicken; then put fresh 
butter into a frying-pan, fry them brown, and 
strew sugar over the top. 
To make a Water Tansey. 
Take a dozen eggs and eight or nine of the 
whites, beat them very well, and grate a penny 
loaf, and put in a quarter of a pound of melted 
butter, and a pint of the juice of spinage, then 
sweeten it to your taste. 
To make Apple Froise. 
Cut your apples into thin slices, then fry them 
of a light brown; take them up and lay them 
to drain, and keep them from breaking, then 
make the following batter: take five eggs, but 
three whites, beat them up with flour and cream, 
and a little sack; make it the thickness of a pan-
cake 

(49)
cake batter, pour in a little melted butter, nut- 
meg, and a little sugar. Melt your butter and 
pour batter, and lay a slice of apple here and 
there, pour more batter on them; fry them a 
light brown, then take them up, and strew fine 
sugar over them. 
BAKING.
For baking Beef the Trench way. 
First bone it, and take away the skin and 
sinews, then lard it with fat bacon, season your 
beef with cloves, salt and pepper; then tie it 
up tight with a pack-thread, and put it in an 
earthen pan, some whole pepper, an onion stuck 
With ten cloves, and put at the top a bunch of 
sweet herbs, two or three bay-leaves, a quarter 
of a pound of batter, and half a pint of red, 
or white wine; cover it close, bake it four or 
five hours, then serve it hot with its own liquor, 
or cold in slices, to be eat with mustard and 
vinegar. 
To bake a Leg of Beef. 
Take a leg of beef, cut and hack it, put it in- 
to a large earthen pan; put to it a bundle of 
sweet herbs, two onions stuck with a few cloves, 
a blade or two of mace, a piece of carrot, a 
spoonful of whole pepper black and white, and a 
quart of stale beer. Cover it with water, tie the 
Pot down close with brown paper rubbed with 
butter, send it to the oven, and let it be well 
baked. When it comes home, strain it through 
a coarse sieve. Pick out all the sinews and fat, 
put them into a sauce-pan with a few spoonfuls 
of the gravy, a little red wine, a little piece of 
E butter

(50)
butter rolled in flour, and some mustard; shake 
your sauce-pan often, and when the sauce is hot 
and thick, dish it up, and send it to table. It 
is a pretty dish. 
For baking a Calf's Head.
First wash it clean, then halve it, and beat 
the yolks of three eggs, and rub it over with a 
feather on the backside, then take some grated 
bread, pepper, salt, and nutmeg, lemon peel 
grated, and some sage cut small; then strew it 
over the outside of the head, lay it in an earthen 
dish, and cover the head with bits of butter, 
put a little water in the dish, and bake it in a 
quick oven; when you serve it, pour over it 
some strong gravy, with the brains first boiled 
and mixed in it. Garnish with lemon. 
To bake an Ox's Head. 
Do just in the same manner as the leg of beef 
is directed to be done, in making the gravy as 
before, and it does full as well for the same uses. 
If it is too strong for any thing you want it for, 
it is only putting some hot water to it. Cold 
water will spoil it. 
To bake a Pig. 
If you should be in a place where you cannot 
roast a pig, lay it in a dish, flour it all over well, 
and rub it over with butter*; butter the dish you 
lay it in, and put it into an oven. When it is 
enough draw it out of the oven’s mouth, and 
rub it over with a buttery cloth; then put it 
into the oven again ’till it is dry, take it out. 
and
* Florence oil may be used with the greatest propriety 
instead of butter, some think the flavour more exquisite. 

(51)
and lay it in a dish; cut it up,take a little veal 
gravy, and take off the fat in the dish it was 
baked in, and there will be some good gravy at 
the bottom, put that to it, with a piece of but- 
ter rolled in flour; boil it up, and put it into 
the dish with the brains and sage in the belly. 
Some love a pig brought whole to table, then 
you are only to put what sauce you like into the 
dish. 
To bake a Turbot. 
Take a dish the size of your turbot, rub 
butter all over it thick, throw a little beaten 
pepper and salt, half a large nutmeg, and some 
parsley minced fine over it, pour in a pint of 
white wine, cut off the head and tail, lay the 
turbot in the dish, pour another pint of white 
wine all over, grate the other half of the nut- 
meg over it, and a little pepper, some salt and 
a little chopped parsley. Lay a piece of butter 
here and there all over, and throw a little flour 
over all, and then a good many crumbs of bread. 
Bake it, and be sure that it is of a fine brown; 
then lay it in your dish, stir the sauce in your 
dish all together, pour it into a sauce-pan, shake 
in a little flour, let it boil, then stir in a piece 
of butter and two spoonfuls of catchup, let it 
boil and pour it into basons. Garnish your dish 
with lemon; and you may add what you fancy 
to the sauce, as shrimps, anchovies, mushrooms, 
&c. If a small turbot, half the wine will do. 
It eats finely thus: lay it in a dish, skim off all 
the fat, and pour the rest over it. Let it stand 
till cold, and it is good with vinegar, and a fine 
dish to set out a cold table.
E2 To

(52)
To bake Herrings. 
Put fifty herrings into a pan, cover them with 
two parts water, and one part vinegar, with a 
good deal of all-spice, some cloves, a bunch of 
sweet herbs, a few bay-leaves, and two large 
onions, tie them down close, and bake them; 
when they come out of the oven, heat a pint of 
red wine hot, and put to them; then tie them 
down again, and let them stand four or five days 
before you open them, and they will be very 
fine and firm. 
To bake any sort of Fish. 
Butter the pan, lay in the fish, throw a little 
salt and flour over it, put a very little water in 
the dish, an onion and a bundle of sweet herbs; 
stick some little bits of butter on the fish, and 
let it be baked of a fine light brown; when 
enough, lay it on a dish before the fire, and 
skim off all the fat in the pan, strain the liquor, 
and mix it up either with the fish-sauce or strong 
soup, or catchup. 
To bake Mutton Chops. 
Take a loin or neck of mutton, cut it in thin 
steaks, put some pepper and salt over it, butter 
your dish and lay in your steaks; then take a 
quart of milk, six eggs beat up fine, and four 
spoonfuls of flour; beat your flour and eggs in 
a little milk first, and then put the rest to it; 
put in a little beaten ginger, and a little salt. 
Pour this over the steaks, and send it to the 
oven; an hour and an half will bake it. 
FRI-

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FRICASSEES. 
To fricassee Lamb. 
Cut a hind quarter of lamb into thin slices, 
season them with savoury spice, sweet herbs, 
and a shalot; then fry them, toss them up in 
strong broth, white wine, oysters, two palates, 
a little brown batter, force-meat balls, and an 
egg or two to thicken it, or a bit of butter rol- 
led in flour. Garnish with lemon. 
To fricassee Lamb-stones and Sweetbreads. 
Have ready some lamb-stones blanched, par- 
boiled and sliced, and flour two or three sweet- 
breads; if very thick, cut them in two, the 
yolks of six hard eggs whole; a few pistacho-nut 
kernels, and a few large oysters: fry these all of 
a fine brown, then pour out all the butter, and 
add a pint of drawn gravy, the lamb-stones, 
some asparagus tops about an inch long, some 
grated nutmeg, a little pepper and salt, two 
shalots hired small, and a glass of white wine. 
Stew all these together for ten minutes, then 
add the yolks of six eggs beat very fine, with a 
little white wine, and a little beaten mace; stir 
all together till it is of a fine thickness, and then 
dish it up. Garnish with lemon. 
To fricassee cold Roast Beef. 
First cut your beef into thin slices, then shred 
a handful of parsley very small, cut an onion in- 
to pieces and put them together in a stew-pan, 
with a piece of butter, and a good quantity of 
strong broth; season with pepper and salt; let it
E3 stew

(54)
stew gently a quarter of an hour, then beat the 
yolk of four eggs in some red wine, and a spoon- 
ful of vinegar, put it to your meat, and stir it 
till it grows thick. Rub your dish with a shalot 
before you serve it up. 
To fricassee Calf’s Feet white. 
Boil the feet as you would do for eating, then 
take but the bones, and cut them in two, put 
them into a stew-pan, with a little white gravy, 
and a spoonful of white wine; take the yolks of 
three eggs, three spoonfuls of cream, grate a 
little nutmeg and salt, with a lump of butter; 
shake all well together, and garnish. your dish 
with slices of lemon and currants. 
To make a brown fricassee of Rabbits or Chickens. 
You must take your rabbits or chickens and 
skin them, then cut them into small pieces, and 
rub them over with yolks of eggs; have ready 
some grated bread, a little beaten mace, and a 
little grated nutmeg, and then roll them in it; 
put a little butter into a stew-pan, and when it 
is melted put in your meat; fry it of a fine brown, 
and take care they do not stick to the bottom 
of the pan, then pour the butter from them, and 
pour in half a pint of gravy, a glass of red wine, 
a few mushrooms, or two spoonfuls of the pickle, 
a little salt (if wanted) and a piece of butter 
rolled in flour; when it is of a fine thickness 
dish it up, and send it to table. 
To make a white fricassee of Rabbits, Chickens, 
Veal, &c. 
Skin them and cut them into small pieces, lay 
them

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them into warm water to draw out the blood, 
and then lay them in a cloth to dry; put them 
into a stew-pan with milk and water, stew them 
till they are tender, then take a clean pan, put 
in half a pint of cream, and a quarter of a pound 
of butter, stir it together till it is melted, but 
be sure to keep it stirring all the time or it will 
be greasy; then with a fork take the chickens 
or rabbits out of the stew-pan, and put them into 
the sauce-pan to the butter and cream; have 
ready a little mace dried and beat fine, a little 
nutmeg, a few mushrooms, shake all together 
for a minute or two, and dish it up. This is a 
pretty sauce for a breast of veal roasted. You 
may fricassee veal, lamb, mutton, &c. the same way
To fricassee Pigeons. 
Take eight pigeons, new killed, cut them in- 
to small pieces, and put them into a stew-pan 
with a pint of claret and a pint of water; season 
your pigeons with salt and pepper, a blade or 
two of mace, an onion, a bundle of sweet herbs, 
a good piece of butter rolled in a very little 
flour; cover it close, and let them stew till there 
is just enough for sauce, then take out the onion 
and sweet herbs; beat up the yolks of three 
eggs, grate half a nutmeg in, and with your 
spoon push the meat all to one side of the pan, 
and the gravy to the other side, and stir in the 
eggs; keep them stirring for sear of turning to 
curds, and when the sauce is fine and thick, 
shake all together, put in half a spoonful of 
vinegar, and give them another shake; then put 
the meat into the dish, pour the sauce over it,
and

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and have ready some slices of bacon toasted, and 
fried oysters. Throw the oysters all over, lay 
the bacon round, and garnish with lemon. 
To fricassee Ducks. 
Quarter them and beat them with the back 
of your cleaver, dry them well, fry them in sweet 
butter, and when they are almost fried, put in a 
handful of onions shred small, and a little thyme; 
then put in a little red wine, some thin slices of 
bacon, with spinage and parsley boiled green and 
shred small; break the yolks of three eggs, with 
a little pepper in a dish, and some graced nut- 
meg, toss them up with a ladle-full of drawn 
butter, pour this over ducks, lay your bacon 
upon them, and serve it hot. 
To fricassee a Goose. 
Roast your goose, and before it is quite done, 
cut and notch it with a knife long-ways, then 
flash it across, and strew pepper and salt over it, 
then lay it in your pan, with the skinny side 
downwards, till it has taken a gentle heat, then 
broil it on a gridiron over a gentle fire; when 
it is enough baste the upper side with butter, a 
little sugar, vinegar and mustard; pour this 
into a dish, with sausages and lemons, and serve 
it up. 
To fricassee Cod-sounds.
Clean them well, then cut them into little 
pieces, boil them tender in milk and water, then 
throw them into a cullender to drain, pour them 
into a clean sauce-pan, season them with a little 
beaten mace and grated nutmeg, and a very
little

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little salt; pour to them just cream enough for 
sauce, and a good piece of butter rolled in flour; 
keep shaking your sauce-pan round all the time, 
till it is thick enough, then dish it up. Garnish 
with lemon. 
To fricassee Artichoke-bottoms.
Take them either dried or pickled; if dried, 
you must lay them in warm water for three or 
four hours, shifting the water two or three 
times; then have ready a little cream, and a 
piece of fresh butter, stirring together one way 
over the fire till it is melted, then put in the ar- 
tichokes, and when they are hot dish them up. 
To make Force-meat Balls.
Take half a pound of suet, as much veal cut 
fine, and beat it in a marble mortar; have a few 
sweet herbs shred fine, a little mace dried and 
beat fine, a small nutmeg grated, some pepper 
and salt, add the yolks of two eggs; mix all 
these well together, roll them in flour, and fry 
them brown. If they are for white sauce, put 
them into a sauce-pan, and let them boil a few 
minutes; but never fry them for white sauce. 
To fricassee a Calf’s Head. 
Your head must be well cleaned and boiled 
tender; then cut it in square pieces as big as a 
walnut; then toss it up with mushrooms, sweet- 
breads and artichoke bottoms, cream and the 
yolks of eggs; season it with mace and nutmeg, 
and squeeze in a lemon, so serve away hot.
To

(58)
To fricassee double Tripe. 
Clean your tripe well, and boil it tender, take 
the double part, and cut it in pieces two inches 
long; put a lump of butter in a stew-pan, with 
two shalots cut very small, give it a toss on the 
fire, put in your tripe, dust it with flour, add 
to it half a pint of broth, and a glass of white 
wine, season them with pepper, salt, and a 
bunch of sweet herbs; let them stew softly, and 
let them have a good taste; thicken up your 
sauce with the yolks of two eggs well beaten, 
add a little parsley cut small, and a little nut- 
meg; mix your eggs with a little broth and 
juice of lemon, and put it to your tripe; let it 
just simmer, dish it up, and serve it up for a 
small entry. 
To fricassee Sturgeon brown. 
Cut your sturgeon in thin slices, and season 
it with pepper, salt, and nutmeg, strew over a 
little flour, and fry it brownish; then take a bit 
of butter, pass it brown with flour; put in some 
good gravy, one anchovy, and the juice of an 
orange; so serve away. 
Directions for making Pyes, Tarts, &c. 
Observations on Pyes. 
ALL raised pyes must be made the night before 
baking, otherwise they are in danger of falling in 
the oven; little gravy is required, or it will either 
force its way out, or crack the sides of the pye: But you 
must, after the pye comes from the oven, warm your 
gravy and pour it in. Pyes of all kinds require a quick
oven. 


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oven.But puff pyes require not so hot an oven, or 
they burn; therefore a medium is to be observed, as 
in a slow oven they will become sad and not rise. 
A good crust for great Pyes.
To a peck of flour add the yolks of three eggs; then 
boil some water, and put in half a pound of fried suet, 
and a pound and half of butter. Skim off the butter 
and suet, and as much of the liquor as will make it a 
light good crust: work it up well, and roll it out. 
A standiug crust for great Pyes. 
Take a peck of flour, and six pounds of butter, 
boiled in a gallon of water; skim it off into the flour, 
and as little of the liquor as you can; work it well up 
into a paste, then pull it into pieces till it is cold, 
then make it up in what form you will have it. This 
is fit for the walls of a goose pye. 
Cold paste for all sorts of dished Pyes. 
Take two pounds of flour, make a hole in the middle, 
put in one pound of butter, and a little water, make 
into a paste, but do not work it much, then roll it 
out, dust on some flour, wrap it up again, and roll it 
cut for use. 
Another way. 
Rub six ounces of butter into two pounds of flour,
add to it one egg, and as much water as will make it 
into a paste; roll it out, lay on it fifteen ounces of 
butter, with a little flour, and roll it out twice for use.  
A dripping Crust. 
Take a pound and half of beef-dripping, boil it in
water, strain it, then let it stand to be cold, and take 
off the hard fat, scrape it, boil it so four or five times; 
then work it well up into three pounds of flour, as fine   
as you can, and make it up into paste with cold water.
It makes a very fine crust. 
To make a Beef Steak Pye. 
Take fine rump steaks, beat them, then season 
them


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them with pepper and salt, and shalot to your 
liking shred fine, make a good crust, lay in your 
steaks, with a quarter of a pound of butter at 
top, fill your dish, pour in as much water as will 
half fill the dish, put on the crust, and bake it 
well. 
To make a Mutton Pye. 
Pepper and salt your mutton steaks, fill the 
pye, then lay on butter, pour in some thin gravy 
and close it. When it is baked, skim the fat 
off the pye, toss up a handful of chopped ca- 
pers, oysters, and cucumbers in gravy, an ancho- 
vy, and drawn butter, and pour them in. 
To make a savoury Lamb Pye. 
First season the lamb with pepper, salt, cloves, 
mace, and nutmeg, then put it into your crust, 
with a few sweet-breads and lamb-stones, seasoned 
as your lamb, also some oysters, add savoury 
force-meat balls, hard yolks of eggs, and pour 
in a little thin gravy; then put butter all over 
the pye, and lid it, and set it in a quick oven 
an hour and a half; then make a lare with oyster 
liquor, as much gravy, some claret with one 
anchovy in it, and a grated nutmeg. Let these 
have a boil, thicken it with the yolks of two or 
three eggs, and when the pye is drawn put it in. 
To make a pretty sweet Lamb or Veal Pye. 
Make a good crust, butter the dish, and lay 
in your bottom and side-crust, then cut your 
meat in small pieces, season with a very little 
salt, some mace and nutmeg beat fine, and strew- 
ed over; then lay a lare of meat, and strew 
some

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some currants clean washed and picked, and a 
few raisins stoned, all over the meat; lay another 
lare of meat, put a little butter at the top, and a 
little water just enough to bake it and no more. 
Have ready against it comes out of the oven, a 
white wine caudle made very sweet, and send it 
to table hot. 
To make a very fine sweet Lamb or Veal Pye. 
Season your lamb with salt, pepper, cloves, 
mace, and nutmeg, all beat fine, to your palate, 
cut your lamb or veal into little pieces, make a 
good puff-paste crust, lay it in your dish, then 
lay in your meat, strew on it some stoned raisins 
and currants clean washed, and some sugar; then 
lay on it some force-meat balls made sweet, and 
in the simmer some artichoke-bottoms boiled, 
and scalded grapes in the winter. Boil Spanish 
potatoes cut in pieces, candied citron, candied 
orange, and lemon-peel, and three or four blades 
of mace, put butter on the top, close up your 
Pye, and bake it. Have ready against it comes 
out of the oven, a caudle made thus: Take a 
pint of white wine, and mix in the yolks of three 
eggs, stir it well together over the fire, one way 
all the time till it is thick; then take it off, stir 
in sugar enough to sweeten it, and squeeze in the 
juice of a lemon; pour it hot into your pye, and 
close it up again. Send it hot to table. 
A raised sweet Pye. 
Cut the best end of a neck of veal, season it 
as above, have ready a coffin made of hot paste, 
lay in your steaks with a quarter of a pound of 
currants washed clean, a quarter of a pound of 
F jar

(62)
jar raisins stoned, a good slice of butter, and 
half a pint of veal gravy; cover it up, and orna- 
ment it; bind it round with paper, to keep it 
from falling, bake it two hours, and serve it up 
either hot or cold. 
To make a savoury Lamb or Veal Pye, 
Make a good puff-paste crust, cut your meat 
into pieces, season it to your palate with pepper, 
salt, mace, cloves, and nutmeg finely beat; lay 
it into your crust with a few lamb-stones and 
sweetbreads seasoned as your meat, also some 
oysters and forced meat-balls, hard yolks of eggs, 
and the tops of asparagus two inches long, first 
boiled green; put butter all over the pye, put 
on the lid and set it in a quick oven an hour 
and a half, and then have ready the liquor, made 
thus: Take a pint of gravy, the oyster liquor, 
a gill of wine, and a little grated nutmeg; mix 
all together with the yolks of two or three eggs 
bear, and keep it stirring one way all the time. 
When it boils, pour it into your pye; put on the 
lid again. Send it hot to table. You must make 
liquor according to your pye. 
To make a Venison Pasty*. 
Lay down half a peck of flour, put to it four 
pounds of butter, beat eight eggs, and make the 
paste
*When your venison is not fat enough, take the fat of a
loin of mutton, steeped in a little rape vinegar and red 
wine twenty-four hours, then lay it on the top the veni- 
son, and close your pasty. It is a wrong notion of some 
people to think venison cannot be baked enough, and will 
first bake it in a false crust, and then bake it in the  pasty; 
by this time the fine flavour of the venison is gone. No, if 
you want it to be very tender, wash it in  warm milk and 
water,

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paste with warm water, bone the venison, break 
the bones, season them with salt and pepper, and 
boil them, with this fill up the pasty when it 
comes out of the oven; take a pound of beef 
suet, cut it into long slices, and strew pepper 
and salt upon it; lay the venison in, seasoned 
pretty high with salt and black pepper bruised; 
set pudding crust round the inside of the pasty, 
and put in about three quarters of a pint of water; 
lay on a lare of fresh butter, and cover it. When 
it comes out of the oven, pour in the liquor made 
of the bones boiled, and shake all together. 
To make a Venison Pye. 
When you have raised a high pye, shred a 
pound of beef suet, and lay it in the bottom, 
cut the venison in pieces, and season it with salt 
and pepper, lay it on the suet. Lay butter on the 
venison, close up the pye, and let it stand in the 
oven for six hours. 
Water, dry it in clean cloths till it is very dry, then rub it 
all over with vinegar, and hang it in the air. Keep it as 
long as you think proper, it will keep thus a fortnight 
good; but be sure there be no moistness about it; if there 
is, you must dry it well and throw ginger over it, and it 
will keep a long time. When you use it, just dip it in 
lukewarm water, and dry it. Bake it in a quick oven; if it 
is a large pasty, it will take three hours; then your venison 
will be tender, and have all the fine flavour. The shoulder 
makes a pretty pasty boned, and made as above with the 
mutton fat. 
A loin of mutton makes a fine pasty; take a large fat 
loin of mutton, let it hang four or five days, then bone it, 
leaving the meat as whole as you can; lay the meat twenty-
four hours in half a pint of red wine and half a pint of rape 
vinegar; then take it out of the pickle, and order it as you 
do a pasty, and boil the bones in the same manner, to fill 
the pasty, when it comes out of the oven.
F2 To 

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To make a Cheshire Pork Pye. 
Take a loin of pork, skin it, cut it into steaks, 
season it with salt, nutmeg, and pepper; make a 
good crust, lay a lare of pork, then a large lare 
of pippins pared and cored, a little sugar, enough 
to sweeten the pye, then another lare of pork; 
put in half a pint of white wine, lay some butter 
on the top, and close your pye. If your pye be 
large, it will take a pint of white wine. 
To make a Calf’s Foot Pye. 
First set four calves feet on in a sauce-pan in 
three quarts of water, with three or four blades 
of mace; let them boil softly till there is about 
a pint and a half, then take out your feet, strain 
the liquor, and make a good crust; cover your 
dish, strew half a pound of currants clean walked 
and picked over, and half a pound of raisins 
stoned; lay on the rest of the meat, skim the 
liquor, sweeten it to the palate, and put in half 
a pint of white wine; pour it into the dish, put 
on your lid, and bake it an hour and a half. 
To make an Olive Pye. 
Make your crust ready, then take the thin 
collops of the best end of a leg of veal, as 
many as you think will fill your pye; hack them 
with the back of a knife, and season them with 
salt, pepper, cloves, and mace: wash over your 
collops with a bunch of feathers dipped in eggs, 
and have in readiness a good handful of sweet- 
herbs shred small. The herbs must be thyme, 
parsley, and spinage, the yolks of eight hard 
eggs minced, and a few oysters parboiled and 
chopped, some beef suet shred very fine; mix 
these


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these together, and strew them over your col- 
lops, then strinkle a little orange-flour water 
over them, roll the collops up very close, and 
lay them in your pye, strewing the seasoning 
over what is left; put butter on the top, and 
close your pye. When it comes out of the oven, 
have ready some hot gravy, and pour it into the 
pye, with an anchovy dissolved in it. You may 
leave out the orange-flour water if you chuse. 
To make a Calf’s Head Pye. 
Cleanse and wash the head well, boil it for 
three quarters of an hour, cut the flesh into 
pieces, blanch the tongue and slice it; parboil 
a quart of oysters and beard them;, take the 
yolks of ten or twelve eggs, intermix some thin 
slices of bacon with the meat; put an onion 
cut small in the bottom of the pye, seasoning 
with salt, pepper, nutmeg and mace; lay also 
butter on the bottom, put in your meat, close 
up the pye, and put in a little water. When it 
baked take off the lid; take off the fat, and 
put in a lare of thick butter, mutton gravy, a 
lemon pared and sliced, with two or three an- 
chovies dissolved; let them stew a little while, 
cut the lid in handsome pieces, lay it round the 
Pye and serve it up. 
Another way.
Take a calf’s head with the skin on, scald it, 
take the hair clean off it, split and wash if, and 
boil it ’till tender; cut the meat clean off the 
tone as big as a walnut, put into a stew-pan 
with one quart of gravy, half an anchovy, two 
glasses of Madeira wine, a little Cayen, beaten 
F3 mace


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mace, and cloves, a dozen force-meat balls, and 
a little soy or catchup; let it simmer for half an 
hour; put to it a piece of butter and flour, 
squeeze in a little lemon juice; have ready a 
deep dish sheeted with light paste, put in as 
many of the bones of the calf’s head as will fill 
it, and a little broth or water, to save your dish; 
lid it with light paste, and mark it nearly round 
the edges; bake it in a sharp oven, till the paste 
is enough; take it out, and cut the lid round 
within the rim of your dish, take out the bones, 
and let your hash be quite hot and well seasoned 
with pepper and salt; put your hash into the dish, 
lay the lid on it, and serve it up hot. This is a 
genteel dish for a second course. 
To make a Devonshire squab Pye. 
Make a good crust, cover the dish all over, 
put at the bottom a lare of sliced pippins, strew 
over them some sugar, then a lare of mutton 
steaks cut from the loin, well seasoned with 
pepper and salt, then another lare of pippins; 
peel some onions and slice them thin, lay a lare 
all over the apples, then a lare of mutton, then 
pippins and onions, pour in a pint of water; 
close your pye and bake it. 
To make a Shropshire Pye. 
Make good puff-paste crust; cut two rabbits 
into pieces, and two pounds of fat pork into little 
pieces; season both to your liking; cover your dish 
with crust, and lay in your rabbits; mix the pork 
with them; take the livers of the rabbits, parboil 
them, and beat them in a mortar, with as much 
fat bacon, a little sweet herbs, and some oysters 
if you have them. Season with pepper, salt and 
nutmeg,

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nutmeg, mix it up with the yolk of an egg, and 
make it into balls; lay them here and there in 
your pye, some artichoke bottoms cut in dice, 
and cocks-combs, if you have them; grate a small 
nutmeg over the meat, then pour in half a pint 
of red wine, and half a pint of water; close your 
pye, and bake it an hour and a half in a quick 
oven, but not too fierce an oven. 
To make a Yorkshire Christmas Pye. 
First make a good standing crust, let the wall 
and bottom be very thick; bone a turkey, a goose, 
a fowl, a partridge, and a pigeon; season them 
all very well, take half an ounce of mace, half 
an ounce of nutmegs, a quarter of an ounce of 
cloves, and half an ounce of black pepper, all 
beat fine together, two large spoonfuls of salt, 
and then mix them together; open the fowls 
down the back, and bone them; first the pigeon, 
then the partridge, cover them; then the fowl, 
then the goose, and then the turkey, which must 
be large; season them well, and lay them in the 
crust, so as it will look only like a whole turkey; 
then have a hare ready cased, and wiped with a 
clean cloth, cut it to pieces, that is, joint it; 
season it, and lay it as close as you can on one 
side; on the other side woodcocks, moor game, 
and what sort of wild fowl you can get; season 
them well, and lay them close; put at least four 
pounds of butter in the pye, then lay on your 
lid, which must be a very thick one, and let it 
be well baked. It must have a very hot oven, 
and will take at least four hours. 
The crust will take a bushel of flour. 
To

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To make a Rabbit Pye. 
Parboil a couple of rabbits, bone, lard, and 
season them with pepper, salt, nutmeg, cloves, 
mace, and winter-savoury; put them in the pye, 
with a good many force-meat balls, laying a 
pound of butter on the top, close it up, bake it, 
and when it is cold, fill it up with clarified butter; 
and if you chuse, a few bars of bacon at the top. 
To make a Hare Pye. 
Dress a large Hare, mince one part of it small 
with bacon, thyme, savoury and marjoram; sea- 
son it with salt, pepper, cloves and nutmeg; 
season the other part as you did the former; 
work the minced meat with the yolks of eggs, 
and lay it about the hare, and fill up the pye with 
sweet butter; bake it, and when it comes out 
of the oven, pour in half a pint of strong gravy. 
To make a Goose Pye. 
Make the walls that your crust be just big 
enough to hold the goose; first have a pickled 
dried tongue, boiled very tender so as to peel, 
cut off the root, bone the goose, and a large fowl; 
take half a quarter of an ounce of mace beat fine, 
three tea spoonfuls of salt, a tea spoonful of 
beaten pepper, and mix all together; season 
both fowl and goose with it, then put the fowl 
into the goose, and the tongue into the fowl, 
and lay the goose in the same form as if whole; 
put half a pound of butter on the top, and lay 
on the lid. This pye is excellent either hot or 
cold, and may be kept a great while; a slice cut 
down cross makes a pretty side-dish for supper. 
N. B. Half a peck of flour will make the walls
of

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of a goose pye, made according to the receipts 
for crust. 
To make a Giblet Pye.
Take two pair of giblets nicely cleaned, put 
all but the livers into a sauce-pan, with two 
quarts of water, twenty corns of whole pepper, 
three blades of mace, a bundle of sweet herbs, 
and a large onion; cover them close, and let 
them stew very softly till they are quite tender, 
then have a good crust ready, cover your dish, 
lay a fine rump steak at the bottom, seasoned 
with pepper and salt; then lay in your giblets 
with the livers, and strain the liquor they were 
stewed in; season it with salt, and pour in your 
Pye; put on the lid, and bake it an hour and 
a half. 
To make a Green Goose Pye.  
Take two fat green geese, bone them, season 
them pretty high with pepper, salt, and nutmeg, 
and cloves, and if you like it, add a couple of 
whole onions in the seasoning, lay them one on 
Another, and fill the sides, then cover them with 
butter, and send it to the oven. 
To make a Turkey Pye.
Raise a neat coffin of hot paste, bone your 
turkey, season it with savoury spices, add one 
pound of ham cut in slices, a little force-meat, 
a litle gravy, and half a pound of butter; close 
up the pye, ornament it, and set it in the oven, 
where two hours will bake it. 
Another way. 
Raise a coffin for it as above, and cut your 
turkey

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turkey up as for eating; season it with pepper, 
salt, mace, cloves, and nutmeg, lay it in the 
coffin with some slices of ham, and a pound of 
butter; close it up, ornament it neatly, bake it 
two hours and a half, and serve it up cold. 
To make a Chicken Pye. 
Boil young chickens in an equal quantity of 
milk and water, then flea them, and season them 
with salt, cloves and nutmeg; put puff-paste 
round, and in the bottom of the dish lay a lare 
of butter, with artichoke bottoms, veal sweet- 
breads and cocks-combs, and over them lay the 
chickens, with some bits of butter rolled up in 
the seasoning, and some balls of force-meat; lay 
on a lid of puff-paste; the oven must not be too 
hot. While it is baking make the following 
caudle: boil a blade of mace in half a pint of 
white wine or cyder; take it off the fire and slip 
in the yolks of two eggs well beaten, with a 
spoonful of sugar, and a bit of butter rolled up 
in flour. Pour this caudle into the pye when 
it comes out of the oven. 
Another way. 
Clean and pick three chickens, cut them in 
pieces, season them with pepper, salt, and mace; 
sheet your dish with light paste, lay in the 
chickens with a little force-meat, a little butter 
and gravy, close it up, and bake it an hour and 
a half. 
Another way. 
Take two chickens, let them be drawn and 
made clean, cut them in pieces, season them 
with pepper, salt, and mace; raise a neat coffin 
for

(71)
for it, lay in the chickens with a pound of ham 
cut in slices, and some butter, close it up, and 
bake it two hours. You may serve it up either 
hot or cold. If you serve it up hot, put in half 
a pint of gravy; if cold, pour in half a pound 
of clarified butter. 
Chicken Pye in summer. 
Cut three chickens as for a fricassee, well 
cleaned and picked; season with salt, pepper, 
and mace to your taste; make a standing case of 
hot paste; and put in the chickens with a little 
good broth, and let it bake for two hours in the 
oven. Make ready a gill of green peas boiled 
tender, a gill of cream boiled ten minutes, and 
throw in the peas with a piece of butter and 
flour, a little salt and nutmeg; let them simmer 
about five minutes, raise up the lid of your pye, 
pour it in, with a little juice of lemon, and send 
it to table. 
A rabbit pye may be made in the same manner. 
To make a Duck Pye. 
Take two ducks, scald them and make them 
very clean, cut off the feet, pinions, neck and 
head, with the gizzards, livers and hearts; pick 
out all the fat of the inside, lay a crust over the 
dish, season the ducks with pepper and salt 
inside and out, lay them in your dish, and the 
giblets at each end seasoned; put in as much 
water as will almost fill the pye, lay on the crust, 
and bake it, but not too much. 
To make a younq Rook Pye, 
Take young rooks, flea and parpoil them,
put


(72)
put a crust at the bottom of your dish, with a 
great deal of butter, and forced-meat balls, then 
season the rooks with salt, pepper, cloves, mace, 
nutmeg and some sweet herbs, and put them in 
your dish; pour in some of the liquor they were 
parboiled in, and lid it; when baked, cut it 
open and skim off the fat; warm and pour in the 
remainder of the liquor, if the pye wants it. 
To make a Pigeon Pye. 
Make a good crust, cover your dish, let your 
pigeons be very nicely picked and cleaned, sea- 
son them with pepper and salt, and put a good 
piece of butter, with seasoning in their bellies; 
lay them on the dish, the necks, gizzards, livers, 
pinions and heart, lay between; with the yolk 
of a hard egg and beef-steak in the middle; put 
as much water as will almost fill the dish, lay on 
the top crust, and bake it well. 
Another way. 
Pick, draw, and singe six pigeons, season 
them with pepper and salt, chop the livers with 
a little fat bacon, thyme and parsley, put a piece 
into every pigeon, lay them into a dish sheeted 
with light paste, with half a dozen hard yolks of 
eggs, six artichoke bottoms boiled tender, and 
six ounces of butter; sprinkle on a little flour, 
add some gravy, close up the pye, and bake it 
one hour and a half. 
To make a Lark or Sparrow Pye, 
You must have five dozen at least, lay betwixt 
every one a bit of bacon, and a leaf of sage and 
a little force-meat at the bottom of your crust; 
put


(73)
put some butter on the top, and lid it. When 
baked for one hour, which will be sufficient, make 
a little thickened gravy, put in the juice of a 
lemon, season with pepper and salt, and serve it 
hot and quick. 
To make minced Pyes. 
Parboil the best part of a neat’s tongue, peel 
and cut it in thin slices, and set it to cool. To a 
pound of beef, tongue, or veal, put two pounds 
of beef suet, then chop them all together very 
fine; to each pound of meat put a pound of stoned 
raisins, and a pound of currants chopped small; 
then pound your spice, which must be cloves, 
mace and nutmeg; season it as you like with 
sugar, candied orange, lemon and citron peel 
shred with two or three pippins, squeeze in the 
juice of a lemon, a large glass of sack, with some 
dates shred small, mix these together, then 
make your pyes; and when they are served up, 
strew sugar over them. 
To make Mince Pyes the best way. 
Take three pounds of suet shred very fine, 
and chopped as small as possible, two pounds of 
raisins stoned, and chopped as fine as possible, 
two pounds of currants nicely picked, washed, 
rubbed, and dried at the fire, half a hundred of 
fine pippins, pared, cored and chopped small, 
half a pound of fine sugar pounded fine, a quar- 
ter of an ounce of mace, a quarter of an ounce 
of cloves, and two large nutmegs, all beat fine; 
put all together into a great pan, and mix it well 
together with half a pint of brandy, and half a pint 
of sweet white wine; put it down close in a stone- 
G pot,


(74)
pot, and it will keep good four months. When 
you make your pyes, take a little dish, something 
bigger than a soup-plate, lay a very then crust 
all over it, lay a thin lard of meat, and then a 
thin lard of citron cut very thin, then a thin lard 
of mince-meat, and a thin lard of orange-peel cut 
thin, over that a little meat, squeeze half the 
juice of a fine Seville orange or lemon, and 
pour in three spoonfuls of red wine; lay on your 
crust, and bake it nicely. These pyes eat finely 
cold. If you make them in little patties, mix 
your meat and sweet-meats accordingly. If you 
chuse meat in your pyes, parboil a neat's tongue, 
peel it, and chop the meat as fine as possible, and 
mix with the rest; or two pounds of the inside 
of a sirloin of beef boiled. 
To make Lent Mince Pyes.
Take six eggs boiled hard and chopped fine, 
twelve pippins pared and chopped small, a pound 
of raisins stoned and chopped fine, a pound of 
currants picked clean, a spoonful of sugar beat 
fine, two ounces of citron and candied orange, 
both cut fine, a quarter of an ounce of mace and 
cloves, and a nutmeg beat fine, mix all together 
with a gill of brandy, and a gill of sack. When 
you make the pye, squeeze in the juice of a se- 
ville orange, and a glass of red wine. 
To make Mince Pye Meat to keep. 
Pare, core, and chop very fine one pound and 
a half of apples, one pound and a half of beef 
suet, two pounds of currants washed clean and 
dried, and one pound and a half of loaf sugar 
sifted; cut small half a pound of orange and ci-
tron

(75)
tron peel, a quarter of an ounce of cinnamon, 
eight cloves, one nutmeg, and a quarter of a pint 
of French brandy; mix it all well together, put 
it close down in a pot, and keep it for your use. 
A French Pye.
Take a breast or a neck of lamb, cut it in 
pieces about the bigness of a crown piece, season 
it with mace, a little pepper and salt; sheet your 
dish with paste, lay in the lamb with a few oy- 
sters, some cocks’ stones and combs, and a piece 
of butter; then close it up, and bake it one 
hour and a half. Take it our, cut a hole in the 
top, put in half a pint of cullis, with force-meat 
balls and made eggs stewed in it, and serve it up 
for a first course. 
To make an Eel Pye. 
Skin and clean the eels, season them with a 
little nutmeg, pepper and salt, cut them in long 
pieces, and make your pye with good butter- 
paste; let it be oval, with a thin crust, lay in 
your eels lengthways, putting over them some 
fresh butter, then bake them. 
To make a Herring Pye. 
Scale, gut, and wash them very clean, cut off 
the heads, fins and tails; make a good crust, 
cover your dish, then season your herrings with 
salt, pepper, and beaten mace; put a little butter 
on the bottom of the dish, then a row of her- 
rings, pare some apples and onions, and cut them 
in thin slices all over thick, lay a little butter on 
the top, put in a little water; lay on the lid, 
and bake it well. 
G2 To


(76)
To make a Salmon Pye. 
Make a good crust, clean your salmon well, 
season it with salt, mace, and nutmeg; lay a 
piece of butter at the bottom of your dish, and 
lay the salmon in; melt butter according to your 
pye; take a lobster, boil it, pick out all the 
flesh, chop it small, bruise the body, mix it well 
with the butter, which must be very good; pour 
it over the salmon, put on the lid and bake it. 
To make a Trout Pye. 
Clean and scale your trout, and lard them with 
pieces of a silver eel rolled up in spice, sweet 
herbs, and bay leaves powdered; lay between 
and on them, the bottoms of sliced artichokes, 
oysters, mushrooms, capers, and sliced lemon; 
lay on butter, and close up the pye. 
To make an Oyster Pye. 
First parboil a quart of large oysters, in their 
own liquor, then mince then small, and pound 
them in a mortar with marrow, pistacho-nuts, 
sweet herbs, an onion, favoury spice, and a little 
grated bread, or season them in the same man- 
ner whole; lay on butter, and close the pye. 
To make a Lobster Pye. 
Boil two lobsters, take out the tails, cut them 
in two, take out the gut, cut each tail in four 
pieces, and lay them in the dish. Take the 
bodies, bruise them well with the claws, and 
pick out the rest of the meat; chop it all to- 
gether, season it with pepper, salt, and two or 
three spoonfuls of vinegar; melt half a pound of 
butter, stir all together, with the crumbs of a
roll

(77)
roll rubbed in a cloth small, lay it over the tails, 
put on your cover, and bake it in a slow oven. 
To make a Turbit Pye. 
Take some cold boiled turbit, cut it in slices, 
three inches long and two inches broad, season 
it with pepper, salt, and nutmeg; two mush- 
rooms, parsley, and thyme shred fine; sheet a 
dish with light paste, lay in your fish with six 
ounces of butter and a little gravy; cover it up, 
ornament it, and bake it three quarters of an 
hour. Make a force-meat of ten oysters, a few 
shrimps, and some crumbs of bread; season it 
with pepper, salt, and mace, chop it fine, and 
mix it with the yolks of two eggs; make it into 
balls, and fry them brown in butter, put them 
in a stew-pan with some gravy, the tail of a 
lobster cut in dice, one anchovy, a little catchup 
and lemon juice, thicken it up with a piece of 
butter and flour, let it just boil. When the pye 
is baked, take off the lid, pour in the sauce, and 
serve it up hot for a first course. 
To make an Apple Pye. 
Scald about a dozen apples very tender, take 
off the skin, take the core from them, and put 
to it twelve eggs, but six whites; beat them 
well, and take the crumbs of a penny loaf, and 
a nutmeg grated, sugar it to your taste, and put 
a quarter of a pound of butter in, melted; mix 
all together in the dish, and take care your oven 
is nor too hot. 
To make a Cherry Pye. 
Make a good crust, lay a little round the sides 
G3 of

(78)
of your dish, throw sugar at the bottom, and lay 
in your fruit and sugar at top. A few red cur- 
rants does well with them; put on your lid, and 
bake it in a slack oven.—Make a plumb and 
gooseberry pye the same way. If you would 
have it red, let it stand a while in the oven, 
after the bread is drawn. 
To make a raised Beef Steak Pye, 
Beat six rump steaks very well with the rol- 
ling-pin, season them with pepper and salt, and 
three shalots chop fine; have ready a raised 
coffin of paste that will just hold them, lay in 
your steaks, with a quarter of a pound of butter 
on the top, and half a pint of gravy; close it up, 
ornament it, bake it two hours, and serve it up 
for the middle of the table in a first course. 
TARTS. 
To make all sorts of Tarts. 
IF you bake in tin-patties, butter them, and you 
must put a little crust all over, because of the taking 
them out; if in china or glass no crust but the top 
one. Lay fine sugar at the bottom, then your fruit 
and sugar at top; then put on your lid, and bake them 
in a slack oven. Apple, Pear, Apricot, &c. make 
thus; apples or pears, pare them, cut them in quar- 
ters, and core them; cut the quarters across again, 
set them on in a sauce-pan, with just as much water 
as will cover them, let them simmer on a slow fire till 
the fruit is tender, put a good piece of lemon-peel in 
the water with the fruit, then have your patties ready; 
lay

(79)
lay sugar at bottom, then your fruit, and a little 
sugar at top; pour over each tart a tea spoonful of 
lemon-juice, and three tea spoonfuls of the liquor 
they were boiled in; put on your lid, and bake them 
in a slack oven. Do not use lemon to apricots. 
As to preserved tarts, only lay in your preserved 
fruit, and put a thin crust at top, and let them be ba- 
ked as little as possible; but if you would make them 
very nice, have a large patty, the size you would have 
your tart. Make your sugar crust, roll it as thin as 
a halfpenny, then butter your patties and cover it; 
shape your upper crust on a hollow thing on purpose, 
the size of your patty, and mark it with an iron for 
that purpose, in what shape you please, to be hollow 
and open to see the fruit through, then bake it crisp; 
when the crust is cold, very carefully take it out, and 
fill it with what fruit you please, lay on the lid, and 
it is done. 
A sugar paste for Tarts. 
Rub six ounces of butter into one pound of flour, 
with two ounces of sugar, two yolks of eggs, and a 
little water or milk; make it into a paste,roll it  pret-
ty thin, and sheet your tarts with it; when they  
are made, bake them in a slow oven; when done, ice 
them over the top as follows: Beat the white of an egg
a little, do it over the top with a pastry-brush, 
dust on a little fine sugar, then sprinkle on a little wa- 
ter, dust on a little more sugar, set it in the oven for 
a quarter of an hour to dry, and it will look like ice. 
A short paste for Tarts. 
Rub a pound of wheat flour, and three quarters of 
a pound of butter together, put two or three spoon- 
fuls of loaf sugar to it, beat and sifted, the yolks of 
four eggs beat very well, put to them a spoonful or 
two of rose-water, and work them all together into a 
paste, then roll it thin, and ice them over, and bake 
in a slow oven. 
Another paste for Tarts. 
Half a pound of butter, half a pound of flour, and 
half a pound of sugar; mix it well together, beat it, 
and roll it out thin. 
Puff-

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Puff-paste. 
Take a quarter of a peck of flour, rub fine half a 
pound of butter, a little salt, make it up into a light 
paste with cold water, just stiff enough to work it well 
up; then roll it out, and stick pieces of butter all 
over, and strew a little flour; roll it up and roll it out 
again; and so do nine or ten times, till you have rol- 
led in a pound and a half of butter. This crust is 
mostly used for all sorts of pyes. 
Paste for a crackling crust. 
Blanch four handfuls of almonds, put them in wa- 
ter, dry them in a cloth, and pound them in a mortar 
very fine, with a little orange-flour water, and the 
white of an egg; when they are well pounded, pass 
them through a coarse hair sieve, to clear them from 
lumps; then spread it on a dish till it is very pliable; 
let it stand a while, then roll out a piece for the under 
crust, and dry it on the pye-pan in the oven, while 
other pasty-works are making; as knots, cyphers, &c. 
for garnishing your pyes. 
PUDDINGS. 
Rules to be observed in making Puddings. 
FOR boiled puddings, let your cloth be kept very 
clean, dip it in boiling water, rub a little butter 
on it, and dust with flour; if a batter pudding tie it 
close; if a bread one, tie it rather loose, and let your 
water be boiling when put in, and kept so till enough, 
observing that there be water sufficient to keep it from 
sticking to the pot; when enough, dip it in cold water, 
take the upper part of the cloth off, put your dish 
over it, and with the under part of the cloth turn it 
carefully out upon your dish. When a batter pudding 
is made, strain it through a coarse hair sieve, to avoid 
lumps and treads of eggs; and in all others, strain the 
eggs when beat. If you boil them in bowls or china- 
dishes, butter the inside before you put in the batter; 
and


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and for all basted puddings, butter the pan or dish 
before the pudding is put in. White pot, bread, and 
custard puddings require a moderate oven; lemon, 
almond, and orange puddings should have a quicker 
oven, to raise the paste. 
To make Black Puddings, 
Put a quarter of a peck of groats into a pot 
With some new milk, and let them stew till ten- 
der ; when cold, add a little grated bread, and 
three pounds of beef suet chopped, one nutmeg, 
pepper, salt, and mace, season them with thyme, 
sweet marjoram, (or mint, if you like it) rubbed 
or chopt very fine; add two quarts of swine or 
beef blood, mix it all well together, then take the 
guts and fill them ; but be sure the guts are well 
cleaned, tie them in links, and boil them very 
carefully. Let them not be too full, or they will 
burst in boiling.
To make a Marrow Pudding. 
Boil a pint of cream, and the marrow of two 
bones, except a few bits to lay on the top, then 
slice a penny loaf into it; when it is cold, put to 
it half a pound of blanched almonds beaten fine. 
With two spoonfuls of rose-water, the yolks of six 
eggs, a glass of sweet white wine, a little salt, six 
ounces of candied citron and lemon sliced thin; mix 
all these together, then lay on the bits of marrow, 
bake and serve it up; you may add half a pound 
of currants. When you boil cream, take care to 
stir it all the time. 
To make a boiled Marrow Pudding. 
Pour one pint of boiling cream on the crumbs 
of a penny loaf, shred three quarters of a pound 
of

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of beef marrow very thin, add five eggs well 
beaten, a glass of brandy, sugar and nutmeg to 
your taste, a quarter of a pound of citron and 
orange peel, half a pound of currants washed 
clean, and a quarter of a pound of jar raisins 
stoned; put it in a cloth, tie it up tight, and 
boil it an hour and a half; garnish it with slices 
of orange, and serve it up with melted butter 
and white wine.
To make a very fine Pudding. 
Take a pint of boiled cream, put to it a little 
nutmeg and mace, then take the crumb of two 
French rolls and put into the cream, then take 
the yolks of six eggs, and twenty almonds beaten 
small, and half a pound of marrow; mingle all 
together, and season it with a little sugar and salt, 
and send it to the oven. 
To make a very good Plumb Pudding. 
Take a quart of milk, twelve ounces of cur- 
rants, the like quantity of raisins of the sun stoned, 
a pound and a half of suet chopped small, eight 
eggs and four whites, half a nutmeg grated, a 
little beaten ginger, a spoonful of brandy, a few 
sweetmeats, and mixed up very stiff with flour. 
Your may bake or boil it. 
To make a Light Pudding.
Put some cinnamon, mace, and nutmeg into a 
pint of cream, and boil it; then take out the 
spice; take the yolks of eight eggs, and four of 
the whites, beat them well with some sack, then 
mix them with the cream, with a little salt and 
and take a halfpenny white loaf, and a 
spoonful of flour, and a little rose-water; beat all 
well


(83)
well together, and wet a thick cloth, and flour 
it, then put your pudding into it, tie it up, and 
let it boil an hour. Melt some butter, sack, 
and sugar, and pour over it. 
For making a Bread Pudding. 
Put a quarter of a pound of butter into a pint 
of cream, set it on the fire, and keep stirring it. 
When the butter is melted, put in as much grated 
bread as will make it very light, some grated 
nutmeg, and a little sugar, four eggs, and a little 
salt; mix all well together, butter the dish, put 
it in, and bake it half an hour. 
To make a Carrot Pudding. 
Rasp seven ounces of raw carrot, put to it half 
a pound of grated bread, pour on it one pint 
of boiling cream, a little cinnamon and nutmeg, 
a little brandy, and the yolks of seven eggs; 
beat it all well together, with six ounces of but- 
ter, and sweeten it to your taste; garnish the 
dish with light paste, put in the pudding, and 
bake it three quarters of an hour. 
To make a Rice Pudding. 
Take half a pound of rice, with three pints of 
new milk, boil it well, when it is almost cold, 
put to it eight eggs well beaten, and but half 
Whites, with half a pound of butter, and as much 
sugar as will sweeten it; and some nutmeg or mace. 
It will take half an hour or more to bake it. 
To make a cheap baked Rice Pudding. 
Take a quarter of a pound of rice, boil it in a 
quart of new milk, stir it that it does not burn; 
when it is thick, take it off, let it stand till it is 
cool, then stir in a quarter of a pound of butter,
and

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sugar to your palate; grate a small nutmeg, 
butter your dish, pour it in, and bake it. 
To make a Batter Pudding. 
Take six eggs, a pint of milk, and four spoon- 
fuls of flour, put in a little salt, and half a grated 
nutmeg; you must take care that your pudding 
is not too thick, flour your cloth well. Three 
quarters of an hour will boil it. Serve it with 
butter, sugar, and a little sweet white wine. 
To make a Quaking  pudding. 
Beat eight eggs very well, put to them three 
spoonfuls of fine wheat flour, a pint and a half 
of cream, a little salt, and boil it with a stick 
of cinnamon, and a blade of mace; when it is 
cold, mix it, butter your cloth, but do not give 
it over much room in the cloth. About an hour 
will boil it. You must turn it in the boiling or the 
flour will settle; serve it up with melted butter. 
To make a Gooseberry Pudding. 
Pick, coddle, bruise, and rub a quart of green 
gooseberries through a hair sieve to take out the 
pulp, take six spoonfuls of the pulp, six eggs, 
half a pound of clarified butter, three quarters 
of a pound of sugar, some lemon peel shred fine, 
a handful of bread crumbs, one spoonful of rose- 
water; mix these well together, and bake it with 
paste round the dish. You may add sweetmeats. 
To make a Custard Pudding. 
Beat six eggs in a pint of cream, with two 
spoonfuls of flour, half a nutmeg grated, a little 
salt and sugar to your taste; butter a cloth and 
put it in when the pot boils. Boil it half an hour. 
To


(85)
To make a plain Pudding, 
You must scald your milk, and put in as much 
grated bread as suet, and put your milk to it; 
then cover it a quarter of an hour, season it with 
nutmeg and ginger, and one spoonful of sugar; 
mix it up well with flour, and boil it two hours. 
To make a Carrot Pudding. 
Grate two carrots, put in a pint of cream, 
eight eggs, some sugar, sack, salt and nutmeg, 
and four ounces of melted butter; mix this well, 
and cut some candied orange and lemon-peel and 
put in, so bake or boil it. 
To make a ground Rice Pudding. 
Take half 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 shred fine, half a nutmeg grated, half a 
pound of butter, and half pound of sugar; mix 
all well together, put them into your dish with 
a little salt, and bake it with a puff-paste round 
your dish; have a little rose-water, butter and 
sugar to pour over it. You may prick in it 
candied lemon or citron, if you chuse.—Half of 
the above quantity will make a pudding for a 
side-dish. 
To make a Hunting Pudding. 
Take a pound of fine flour, a pound of beef- 
suet shred fine, three quarters of a pound of cur- 
rants well cleaned, a quartern of raisins stoned 
and shred, five eggs, a little lemon-peel shred 
fine, half nutmeg grated, a gill of cream, a little 
salt, about two spoonfuls of sugar, and a little 
H brandy;


(86)
brandy; mix all well together, and tie it up in a 
cloth; it will take two hours boiling. You must 
have a little white wine and butter for sauce. 
To make an Orange Pudding. 
Take half a pound of grated bread, pour on 
it one pint of boiled cream or milk, let it stand 
a little, add to it the rind of three Seville 
oranges boiled tender, and pounded in a mor- 
tar; add the juice of two oranges, the yolks of 
six eggs, a little brandy, nutmeg, and sugar to 
your taste; mix it well together, then butter a 
cloth to put it in, and boil it three quarters of 
an hour; when done, take it out, dip it in cold 
water, put it in a sieve, turn it carefully into a 
dish, and make a sauce as follows:—Put a little 
thick melted butter into a stew pan, add to it the 
juice of one orange, a little sweet wine and 
sugar, let it just boil, then pour it over the pud- 
ding, and serve it up hot. 
To make a Lemon Pudding. 
Grate the rind of four lemons, put it into a 
bowl, stain to it the juice, add three quarters 
of a pound of butter, three quarters of a pound 
of lump sugar, the yolks of ten eggs, and the 
whites of five; mix it all well together, with a 
little nutmeg, and a tea-cup full of brandy; 
sheet a dish with light paste, put in the pudding, 
and bake it three quarters of an hour. 
To make an Oxford Pudding. 
Take a quarter of a pound of biscuit grated, a 
quartern of currants cleaned, a quarter of a pound 
of suet shred small, half a spoonful of fine sugar,
a 

(87)
a very little salt, and some grated nutmeg: mix 
all well together, then take the yolks of two 
eggs, and make it up in balls as big as a turkey’s 
egg. Fry them in fresh butter of a light brown; 
for sauce have melted butter and sugar, with a 
little sack or white wine. You must keep the 
pan shaking about, that they may be all of a fine 
light brown. 
To make a Sagoe Pudding, 
Let half a pound of sagoe be washed well in 
three or four waters, then put to it a quart of 
new milk, and boil it till it is thick, stir it care- 
fully, (for it is apt to burn) put in a stick of cin- 
namon, when it is boiled take it out; before you 
pour it out, stir in half a pound of fresh butter, 
then pour it into a pan, and beat up nine eggs, 
with five of the whites, and four spoonfuls of 
sack; stir all together, and sweeten to your 
taste. Put in a quarter of a pound of currants 
clean washed and rubbed, and just plumped in 
two spoonfuls of sack and two of rose-water; 
mix all together, lay a puff-paste over a dish, 
pour in the ingredients, and bake it. 
To make a Potatoe Pudding. 
Boil your large potatoes as you would do for 
eating, beat them-with a little rose water, and a 
glass of sack, put to them half a pound of melted 
butter, the like quantity of currants well cleaned, 
a little shred lemon-peel and candied orange; 
mix all together, bake and serve it up. 
To make a Calf’s Foot Pudding, 
Take a pound of calves feet minced fine, the 
H2 fat

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fat and the brown to be taken out, a pound and 
a half of suet, pick off the skin and shred it 
small, six eggs, but half the whites, beat them 
well, the crumb of a halfpenny roll grated, a 
pound of currants cleaned, milk as much as will 
moisten it with the eggs, a handful of flour, a 
little salt, nutmeg, and sugar, to season it to your 
taste; boil it nine hours with your meat. When 
it is done, lay it in your dish, and pour melted 
butter over it. It is good with white wine and 
sugar in the butter. 
A boiled Suet Pudding. 
Take a quart of milk, a pound of suet shred 
small, four eggs, two spoonfuls of beaten ginger, 
or one of beaten pepper, a tea-spoonful of salt; 
mix the eggs and flour with a pint of the milk 
very thick, and with the seasoning mix in the 
rest of the milk and the suet; let your batter be 
very thick, and boil it two hours. 
To make a White Pot Pudding. 
Cut half a pound of biscuit cake into thin 
slices, and lay it in a china dish; boil a quart of 
cream, with a few coriander seeds, a little cin- 
namon, and lemon peel; take it off, and let it 
cool, add seven eggs, as much sugar as will 
sweeten it, with a little nutmeg, then strain it 
into the dish. Three quarters of an hour will 
bake it. You may garnish the brim of the dish 
with light paste, if you chuse it. 
To make White Puddings in skins. 
Blanch one pound of rice in boiling water, 
drain it upon a sieve, put it into one quart of 
new


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new milk, and boil it till it is soft; add to it  
one pound of clean washed currants, one pound of 
beef marrow or hog’s lard cut very fine, five 
eggs, a little mace and cinnamon pounded, and 
a little salt; mix them all well together, fill your 
skins lightly, and boil them half an hour very 
slowly. When you use them, broil them on a 
gridiron. 
To make a Biscuit Pudding. 
Grate half a pound of biscuit cake, pour on 
it one pint of boiling cream; when it is cold, 
add to it the yolks of six eggs, a little brandy, 
and half a nutmeg grated; mix it, then butter a 
cloth or bason, put it in, tie it up tight, and 
boil it three quarters of an hour. When done, 
dish it up, garnish it with currant jelly and serve 
it up with wine sauce in a boat. 
To make a Pease Pudding. 
Boil it till it is quite tender, then take it up, 
untie it, stir in a good piece of butter, a little 
salt, and a good deal of beaten pepper, then tie 
it up tight again, boil it an hour longer, and it 
will eat fine. 
To make Furmenty. 
Take a quart of ready boiled wheat, two quarts 
of milk, a quarter of a pound of currants clean 
picked and washed; stir these together and boil 
them, beat up the yolks of three or four eggs, 
a little nutmeg, and add two or three spoonfuls 
of milk to the wheat, stir all together for a few 
minutes, sweeten to your palate, and send it to 
table. 
H3 To


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To make Plumb Porridge, or Barley Gruel. 
Take a gallon of water, half a pound of bar- 
ley, half a pound of raisins and currants clean 
washed and picked; boil these till above half 
the water is washed, with two or three blades 
of mace; then sweeten it, and add half a pint 
of wine. 
To make a Sack Posset. 
Take a quart of new milk, four Naples bis- 
cuits crumbled, and when the milk boils throw 
them in; just give it a boil, take it off, grate in 
some nutmeg, and sweeten to your palate; then 
pour in half a pint of sack, stirring it all the 
time, and serve it up. 
DUMPLINGS. 
To make Suet Dumplings. 
TAKE a pint of milk, four eggs, a pound 
of suet, a pound of currants, two tea- 
spoonfuls of salt, and three of ginger; first take 
half the milk, and mix it like a thick batter, 
then put the eggs, and the salt and ginger, then 
the rest of the milk by degrees, with the suet 
and currants, and flour to make it like a light 
paste; when the water boils make them in rolls 
as big as a turkey’s egg, with a little flour; then 
flat them, throw them into boiling water, and 
move them softly, that they don’t stick together, 
keep the water boiling all the time, and half an 
hour will boil them. 
To make Yeast Dumplings
First make a light dough as for bread, with 
flour,

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flour, water, salt and yeast, cover it with a cloth, 
and set it before the fire for half an hour, then 
have a sauce-pan of water on the fire; and when 
it boils take the dough, and make it into round 
balls; flat them with your hand, and put them 
in the water, ten minutes boil them; take great 
care they don’t fall to the bottom, for they will 
be heavy; and be sure to keep the water boiling 
all the time. When they are enough, take 
them up, lay them in your dish, and have melted 
butter in a cup. 
To make hard Dumplings. 
Rub into your flour a good piece of butter, 
then make it like a crust for a pye; make them 
up, have the water boiling, throw them in, and 
half an hour will boil them. They are best 
boiled with a piece of beef. Have butter in a 
cup. 
To make hard Dumplings another way. 
Mix flour and water with some salt, like a 
paste, roll them in balls, as big as a turkey’s egg, 
roll them in a little flour, and boil them as before. 
To make Norfolk Dumplings. 
Mix a good thick batter, as for pancakes; 
take half a pint of milk, two eggs, a little salt, 
and make it into a batter with flour; have ready 
a clean sauce-pan of water boiling, into which 
drop this batter; be sure the water boils fast, 
and two or three minutes will boil them; then 
throw them into a sieve to drain, turn them into 
a dish, and stir a lump of fresh butter in them; 
eat them hot, and they are very good. 
To


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To make Apple Dumplings. 
Make a good puff-paste, pare some large 
apples, cut them in quarters, and take out the 
cores very nicely, take a piece of crust and roll 
it round, enough for one apple; if they are big 
they will not look pretty; so roll the crust round 
each apple, and make them round like a ball, 
with a little flour in your hand; have a pot of 
water boiling, take a clean cloth, dip it in the 
water, and shake flour over it; tie each dump- 
ling by itself, and put them in the water boiling, 
which keep boiling all the time; and if your crust 
is light and good, and the apples not too large, 
half an hour will boil them; but if the apples 
be large, they will take an hour boiling. When 
they are enough, take them up, lay them in a 
dish, throw fine sugar all over them, and send 
them to table. Have good fresh butter melted 
in a cup, and fine sugar in a saucer. 
Directions for making Broths, Soops, Gra- 
vies, &c. 
Rules to be observed in making Soups or Broths. 
FIRST take great care the pots or sauce-pans and covers 
be very clean and free from all grease and sand, and 
that they be well tinned, for fear of giving the broths and 
soups any brassy taste. If you have time to stew as softly 
as you can, it will both have a finer flavour, and the meat 
will be tenderer. But then observe, when you make soups 
or broths for present use, if it is to be done softly, don't 
put much more water than you intend to have soup or 
broth; and if you have the convenience of am earthen pan 
or pipkin, set it on wood embers till it boils, then skim it, 
and put in your seasoning; cover it close, and set it on 
embers, so that it may do very softly for some time, and 
both

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both the meat and broths will be delicious. You must ob- 
serve in all broths and soups that one thing does not taste 
more than another; but that the taste be equal, and it has a 
fine agreeable relish, according to what you design it for; 
and you must be sure, that all the greens and herbs you put 
in be cleaned, washed, and picked. 
To make Broths for Soops or Gravy. 
Chop a leg of beef to pieces, set it on the fire in 
about four gallons of water, scum it very clean, season 
it with white pepper, a few cloves, and a bunch of 
sweet herbs; boil it till two thirds is washed, then season 
it with salt; let it boil a little while longer, then you 
may strain it off, and keep it for use. 
Beef Broth. 
Crack the bone of a leg of beef in two or three parts, 
put it in a gallon of water, then put in two or three 
blades of mace, a crust of bread, salt, and a bunch of 
parsley. Boil it till the beef and sinews are tender; 
cut some toasted bread in square pieces, and lay it in 
your dish. Lay in the meat, and pour your soup over it. 
Jelly Broth for Consumptive Persons. 
Take a joint of mutton, a capon, a fillet of veal, and 
five quarts of water, put these in an earthen pot, boil 
them over a gentle fire till one half be consumed; then 
squeeze altogether, and strain the liquor through a 
linen cloth.
Pork Broth for weak People.  
Take two pounds of young pork; then take off the 
skin and fat, boil it in a gallon of water, with a turnip 
and a very little corn of salt. Let it boil till it comes to 
two quarts, then strain it off, and let it stand till cold, 
Take off the fat, then leave the settling at the bottom of 
the pan, and drink half a pint in the morning fasting, 
an hour before breakfast; and at noon, if the stomach 
will bear it. 
To


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To make Beef or Mutton Broth for very weak people. 
Take a pound of beef or mutton, or both together, 
to a pound put two quarts of water, first skin the meat 
and take off all the fat; then cut it into small pieces, 
and boil it till it comes to a quarter of a pint. Season 
it with a very little corn of salt, skim off all the fat, 
and give a spoonful of this broth at a time. To very weak 
people, half a spoonful is enough; to some a tea spoon- 
ful at a time; and to others a tea-cup full. There is 
greater nourishment from this than any thing else. 
To make chicken Broth.
Skin a small chicken, cut it in four pieces, put it in 
a stew-pan with one quart of water, two or three blades 
of mace, a few white pepper corns, and a small crust 
of bread, set it on the fire to boil, skim it clean, let it 
boil gently for three quarters of an hour, strain it, and 
serve it up in a bason, with a dry toast. 
To make Chicken Water. 
Skin a small chicken, break the bones, and cut it 
very small and thin, put it into a stone jar, pour on it 
a pint and a half of boiling water, cover it close, set it 
before the fire for four hours, then strain and use it. 
To make Beef Tea. 
Cut three quarters of a pound of lean beef into thin 
slices, put it into a large tea-pot, and pour on it one 
pint and a half of boiling water, stop it close, let it 
before the fire for two hours, and then use it. 
To make Travelling Mutton Broth. 
You must have one neck and one loin of mutton, cut 
them into six pieces each joint; then wash it from the 
blood; then put in as much water as will cover it; 
season with pepper, salt, a faggot of herbs, cloves and 
mace; then put in two or three slit onions, and a few 
marigolds. When it is boiled one hour and a half, 
skim off the fat, and put in from slices of toasted bread, 
and dish up your chops in the middle of your dish. 
SOOPS

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SOOPS. 
To make a fine White Soop.
TAKE a leg of beef, and a knuckle of veal, and 
let them boil at least four hours, then beat a 
pound of sweet almonds very fine, and mix them with 
some of the broth, and then strain off the rest from the 
meat, and serve it with the almonds in it, with sippets 
of fried bread. 
To make solid or portable Soop. 
Get a leg of veal, or any other young meat, cut off 
the fat, and make a strong broth after the common 
way; put this into a wide bason, or a stew-pan well 
tinned; let it stew gently over a slow fire till it is boil- 
ed away to one third of the quantity, then take it from 
the fire, and let over water that is kept constantly 
boiling, this being an even heat and not apt to burn 
to the vessel; in this manner let it evaporate, stirring 
it often till it becomes, when cold, as hard a substance 
as glue; then let it dry by a gentle warmth and keep 
it from moisture. When you use it, pour boiling 
water upon it. It makes excellent broth, either strong 
or small according to the quantity you put in. It will 
keep good at least twelve months. 
To make Peas Soop. 
Make two quarts of good broth from beef and pick- 
led pork; take cellery, turnip, onion, mint, and all 
sorts of kitchen herbs, stew them down tender with a 
piece of butter; rub all these through a sieve; and 
one pint of peas being boiled to a pulp, rub them 
through a sieve, thinning it with your broth, till all is 
through. Season it with pepper and salt, and have 
boiled tender some cellery and leek cut small to put in 
the soop. White peas and green peas are both done 
this way. Fry some bread to put in it. 
To

(96)
To make a Gravy Soop. 
Cut a pound of mutton, a pound of veal, and a 
pound of beef in little pieces; put it into seven quarts 
of water, with an old fowl beat to pieces, an onion, a 
carrot, some white pepper and salt, a little bunch of 
sweet herbs, two blades of mace, a few cloves, some 
cellery, cabbage, endive, turnips, and lettice; let it 
stew over a slow fire till half is washed, then strain it 
off for use.
To make a good stock for Soops of Flesh. 
Take a piece of brisket beef, a neck of mutton, a 
knuckle of veal, and a fowl; wash them and put them 
in your pot, which fill up with soft water, and when it 
boils, skim it clean; then season it with a faggot of 
herbs, whole pepper, salt, cloves and mace, and put 
in a crust of bread; boil all very well, but take out 
your fowl aud knuckle of veal before they are boiled 
to rags; strain all for use. 
To make a Calf's Head Soop. 
Stew a calf’s head tender, then strain off the 
liquor, and put into it a bunch of sweet herbs, onion, 
mace, some pearl barley, pepper and salt, boil all a 
small time, and serve up with the head in the middle, 
boned. Garnish with bread toasted brown, and grated 
round the rim. 
To make Hare Soop. 
Cut the hare in pieces, wash it and put it into a stew- 
pan, with a knuckle of veal, put in it a gallon of water, 
a little salt, and a handful of sweet herbs; let it stew 
till the gravy be good; fry a little of the hare to brown 
the soop. You may put in it some crust of white 
bread among the mace to thicken the soop: put it into 
a dish, with a little stewed spinage, crisped bread, and 
a few forced-meat balls. Garnish your dish with boiled 
spinage and turnips, cut it in thin slices. 
To

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To make Veal Soop. 
Take a knuckle of veal, cut it in pieces, boil with it 
a pullet and Half a pound of almonds beat small, stove 
it well and very tender, (you may boil a chicken to lay 
in the middle) then skim it clean, and season it with 
salt and a blade of mace, then take the yolks of four 
eggs and beat them up in a little cool broth, draw it 
up thickish as cream, and serve it away hot. 
To make Oyster Soop.
Your stock must be of fish, then take two quarts of 
oysters, set and beard them, take the hard part of the 
oysters from the other, beat them in a mortar with ten 
hard yolks of eggs, put in some good stock, season it 
with pepper, salt, and nutmeg, then thicken up your 
soop as cream, put in the rest of your oysters, and 
garnish with oysters. 
Onion Soop. 
Take four or five large onions, peel and boil them 
in milk and water whilst tender, (shifting them two or 
three times in the boiling) beat them in a marble mor- 
tar to a pulp, and rub them through a hair sieve, and 
put them into a little sweet gravy, then fry a few 
slices of bacon; beat them in a marble mortar as small 
as forced meat; put it into your stew-pan with the 
gravy and onions, and boil them; mix a spoonful of 
wheat flour, with a little water savoury, and put it 
into the soop to keep it from running; strain all 
through a cullendar, season it to your taste, then put 
into the dish a little spinage stewed in butter, and a 
little crisp bread, so serve it up. 
To make Peas Soop in Lent. 
Take a quart of peas, put them into a pot with a 
gallon of water, two or three large onions, six ancho- 
vies, a little whole pepper and salt; boil all together 
whilst your soop is thick, strain it into a stew-pan 
through your cullendar, and put six ounces of butter 
I (worked

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(worked in flour) into the soop to thicken it; also put 
in a little boiled celery, stewed spinage, crisp bread, 
and a little dried mint powdered; so serve it up. 
To make Soop Meagre for Lent. 
Take six heads of cellery, six large onions, three 
carrots, three parsnips, and three turnips, cut them 
into slices, and put them into a stew-pan with six 
ounces of butter, and a pint of split peas, let them stew 
for a quarter of an hour, then put in two quarts of 
boiling water, let them stew slowly till the peas are 
quite tender, then work them through a sieve with a 
wooden spoon, into a stew-pan; have ready three 
heads of cellery, three cabbage lettices, six leaves of 
spinage, shred them all very fine, and fry them in 
butter, put them into your soop with a little dried 
mint rubbed fine, let them simmer for a quarter of an 
hour, add pepper and salt to your taste, and serve it 
up with fried bread. 
A common Peas Soop in Winter, 
Put a quart of good boiling peas into a gallon of 
soft cold water, add thereto a little beef or mutton, 
and a little bacon, with an onion or two, boil all to- 
gether till it is thick, salt it to your taste and thicken 
it with wheat flour, strain it through a cullendar, boil 
some celery, cut it in pieces, with some crisp bread, 
and crisp some spinage as you would do parsley, then 
put it in a dish, and garnish with raspings of bread. 
To make Rice Soop. 
Your stock must be of veal and fowl, put in half a 
pound of rice, a pint of good gravy and a knuckle of 
veal, stove it season it with mace and salt, then 
make a rim round your dish, and garnish your dish 
with heaps of rice, some coloured with saffron, placing 
one heap of white and one yellow all round.
To

(99)
To make an Almond Soop. 
Take a quart of almonds, blanch them, and beat 
them in a marble mortar, with the yolks of twelve hard 
eggs, till they are a fine paste; mix them by degrees 
with two quarts of new milk, a quart of cream, a 
quarter of a pound of double refined sugar, beat fine, 
a pennyworth of orange-flour water, stir all well to- 
gether; when it is well mixed, set it over a slow fire, 
and keep it stirring quick all the while, till you find it 
is thick enough, then pour it in your dish and send it 
to table. If you don’t be very careful it will curdle. 
To make Vermegelly Soop, 
Boil six ounces of vermegelly in water for a quarter 
of an hour, and strain it through a sieve; put two 
quarts of broth into a stew-pan, and a fowl trussed as 
for boiling, let it simmer for one hour, then put in, 
the vermegelly, let it fimmer a little, put your fowl 
into a tureen, pour your soop over it, and serve it up. 
GRAVIES.
To make good Gravy. 
LAY some slices of ham or bacon at the bottom of 
your gravy, put in some pieces of beef pretty thick, 
then lay on slices of onion and celery, or leeks, and a 
little parsley and thyme; stove it gently till it comes 
to a brown, then put in some good broth, and you 
may have it what colour your please. Strain it off 
for use.
Gravy for White Sauce. 
Cut a pound of veal into small pieces, boil it in 
about a quart of water, with a blade of mace, an onion, 
some white pepper, and two cloves; let it boil till it 
is of a proper strength.
Gravy for Turkey, Fowl, or Ragoo. 
Take a pound of lean beef, cut, and hack it well, 
then flour it well, put a piece of butter as big as a 
I2 hen's

(100)
hen’s egg in a stew-pan; when it is melted put in 
your beef, fry it on all sides a little brown, then pour 
in three pints of boiling water, and a bundle of sweet 
herbs, two or three blades of mace, three or tour 
cloves, twelve whole pepper-corns, a little bit of car- 
rot, a little piece of crust of bread toasted brown; 
cover it close, and let it boil till there is about a pint 
or less; then season it with salt, and strain it off. 
To make good and cheap Gravy. 
Take twelve penny-worth of coarse lean beef, cut 
it in pieces, flour it well, take a quarter of a pound 
of good butter, put it into a little pot or large deep 
stew pan, and put in your beef; keep stirring it, and 
when it looks a little brown, pour in a pint of boiling 
water, stir it all together, put in a large onion, a 
bundle of sweet herbs, two or three blades of mace, 
six cloves, a spoonful of whole pepper, a crust of 
bread toasted, and a bit of carrot, then pour in a gal- 
lon of water, stir all together, cover close, and let it 
stew till it is as rich as you would have it; when 
enough, strain it off, mix it with two or three spoon- 
fuls of catchup, and a gill of white wine; then put 
all the ingredients together again, and put in two 
quarts of boiling water, cover it cloae, and let it boil 
till there is about a pint, strain it off well, add it to 
the first, and give it a boil together. This will make 
a great deal of rich good gravy. 
Gravy for a Fowl, when yon have no meat or gravy ready.
Take the neck, liver, and gizzard, boil them in 
half a pint of water, with a little piece of bread toasted 
brown, a little pepper and salt, and a little thyme; 
let them boil to a quarter of a pint, then pour in half 
a glass of red wine, boil it and strain it, then bruise 
the liver well in, and strain it again, thicken it with 
a piece of butter rolled in flour, and it will be very 
good. 
A good Gravy for any use. 
Take two ounces of butter, and burn it in a frying- 
pan

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pan till it is brown, then put in two pounds of coarse 
lean beef, two quarts of water, half a pint of red or 
white wine, as you would have the colour, four 
shalots, six mushrooms, cloves, mace, whole pepper, 
and four anchovies; let it stew an hour over a slow 
fire, and strain it off for use. 
To draw Mutton, Reef, or veal Gravy. 
Take a pound of meat, cut it thin, lay a piece of 
bacon about two inches long, at the bottom of the 
pan, and lay the meat on it; lay in some carrot, co- 
ver it close for two or three minutes, then pour in a 
quart of boiling water, some spice, onion, sweet 
herbs, and a crust of bread toasted; let it stew over a 
slow fire, and thicken it with a piece of butter rolled 
in flour, season it with salt, and strain it off. Leave 
out the bacon, if you dislike it. 
Of COLLARING. 
To collar Beef. 
TAKE a thin flank of beef, slit it through the 
middle, salt it with a quarter of a pound of 
salt-petre, half a pint of petre-salt, and a quart of 
white salt; let it lie a week, then season it with an 
ounce of pepper, half an ounce of cloves and mace, a 
little thyme and lemon-peel shred fine; roll it up tight, 
bind it hard with coarse tape, and cover it with pump 
Water, then bake it in a pan with household bread, and 
when it comes out of the oven roll it tight in a coarse 
cloth, and tie it right at both ends; when it is cold, 
take off the cloth and tape, and keep it in a cool place. 
To collar a Breast of Veal, or a Pig. 
Bone the pig or veal, then season it in the inside 
with cloves, mace, and salt beat line, a handful of 
sweet herbs stripped off the stalks, and a little penny- 
royal and parsley shred fine, with a little sage; then 
roll it up as you do brawn, bind it with narrow tape 
very close, tie a cloth round it, and boil it very ten-
I3 der

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der in vinegar and water; a like quantity, with  
a little cloves, mace, pepper, and salt, all whole; 
make it boil, put in the collars, when boiled tender 
take them up, and when both are cold take off the 
cloth, lay the collar in an earthen pan, and pour the 
liquor over; cover it close, and keep it for use. If 
the pickle begins to spoil, strain it through a coarse 
cloth, boil it and skim it, when cold, pour it over. 
Observe before you strain the pickle, to wash the col- 
lar, wipe it dry, and wipe the pan clean, strain it 
again after it is boiled, and cover it very close. 
To collar a Breast of Mutton. 
Take a large breast of mutton, bone it, season it 
with pepper, salt and spice, thyme and lemon-peel 
shred fine, roll it up tight, and bind it hard with tape; 
boil it two hours in water and salt, with some whole 
spice and pepper, and a bunch of sweet herbs. Serve 
it in slices with all sorts of pickles. 
To collar Pork.
Take a belly-piece of pork, bone it, and season it 
high with pepper, salt, spice, and a good handful of sage
shred; roll it tight as before directed; boil it five 
hours in the same pickle as for the veal before. Serve 
it with mustard and sugar. 
To collar a Calf's Head. 
Take a calf’s head with the skin on, scald off the 
hair, rip it down the face, take out the bones from 
the meat, steep it in warm milk and water to make it 
white, rub it with the white of an egg, and season it 
with white pepper, salt, mace, and nutmeg; shred 
some parsley and thyme very fine, lay it all over the 
head; cut off the ears, lay them on the thin part of 
the head, roll it up tight, tie it in a cloth, then boil 
it one hour and a half in soft water and a little milk, 
to keep it white; when done, tie it up tight as before. 
When it is cold, put it in a pickle, the same as for 
brawn, and serve it up in slices. 
To

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To collar Eels.
Take a large eel, and split it down the back; take 
out the bone, season it high with pepper, salt and 
spice, and a little thyme shred fine; roll it up into  
a collar, put a cloth about it, and bind it with tape; 
boil it an hour in white wine vinegar, of each a like 
quantity, with whole pepper and spice, and a bunch 
of sweet herbs, a slice or two of lemon, with a little 
salt. When it is cold, take off the tape and the cloth, 
and keep it in the pickle you boil it in. Serve it in 
slices, with oil, lemon, and some of the pickle. 
To collar Salmon. 
Take a side of salmon, cut off about a handful of 
the tail, wash your large piece very well, and dry it 
with a cloth, then wash it over with the yolks of eggs, 
then make some force-meat with that you cut off the 
tail, but take care of the skin, and put to it a handful 
of parboiled oysters, a tail or two of lobster, the 
yolks of three or four eggs boiled hard, six anchovies, 
a handful of sweet herbs shred small, a little salt, 
pepper, cloves, mace, and nutmeg, all beat fine, 
with grated bread; work all these together into a 
body, with the yolks of eggs, lay it all over the fleshy 
part and a little more pepper and salt over the sal- 
mon, to roll it up into a collar, and bind it with 
broad tape, then boil it in water, salt, and vinegar, 
but let the liquor boil first, then put in your collar a 
bunch of sweet herbs, sliced ginger, and nutmeg; let 
it boil two hours gently, and when it is enough, take 
it up, put it into your sousing pan, and when the 
pickle is cold put it to your salmon, and let it stand in 
it till used; or you may pot it. After it is boiled, 
pour clarified butter over it. It will keep longest so, 
but either way is good. If you pot it, be sure the 
butter be very good. 
Of

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Of RAGOOS. 
To ragoo Lamb Stones. 
HAVING got two or three pair of lamb stones, 
parboil them, take off the skin, cut them in 
four or eight pieces, strew some salt over them, and 
wipe them dry; flour, but don't touch them with 
your hands, fry them immediately with very hot 
hog’s lard, and make them crisp, then dish them up, 
and serve away. 
To ragoo Lamb.
Cut a bread and neck of lamb into four pieces each, 
season them well with beaten cloves, mace, pepper, 
and salt, put them into a stew-pan with a piece of 
butter, fry them brown, and dust in some flour, add 
a pint and a half of gravy, a bunch of sweet herbs, a 
few morels and mushrooms, two spoonfuls of red 
wine, and a little juice of lemon, let it stew till tender, 
skim off the fat, then add one dozen of fried force- 
meat bails, let it just simmer, and serve it up hot for 
a first course. 
To ragoo a Leg of Mutton. 
Take off the fat and skin, cut it very thin the right 
way of the grain, then butter your stew-pan, and 
shake some flour into it; slice half a lemon and half 
an onion, cut them very small, a little bundle of sweet 
herbs, and a blade of mace; put all together with 
your meat into the pan, stir it a minute or two, then 
put in six spoonfuls of gravy, and have ready an an- 
chovy mixed small; mix it with some butter and flour, 
stir all together for six minutes, and then dish it up. 
To ragoo a Neck of Veal. 
Cut it in steaks, flatten them with a rolling-pin, 
season them with salt, pepper, cloves, and mace, 
lard them with bacon, lemon-peel, and thyme, dip 
them in the yolks of eggs, make a sheet of strong pa- 
per up at the four corners in the form of a dripping-
pan

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pan, pin up the corners, butter the paper and grid- 
iron, and set it over a fire of charcoal; put in your 
meat, let it do gently, keep it basting and turning to 
keep in the gravy; and, when it is enough, have 
ready half a pint of strong gravy, season it high, put 
in mushrooms and pickles, force-meat balls dipped in 
the yolks of eggs, oysters stewed and fried, to lay 
round and at the top of your dish, and then serve it 
up. If for a brown ragoo, put in red wine; if for a 
white one, put in white wine, with the yolks of eggs 
beat up with two or three spoonfuls of cream. 
To ragoo a Breast of Veal. 
Lard and half roast it, then pour strong gravy upon 
it, and stew it very well with a bunch of sweet herbs, 
an onion, pepper, salt, cloves, and mace; for sauce 
take some butter and brown it, shake some flour into 
it, take the liquor you stewed your veal in, and boil 
it with palates, mushrooms, oysters, forced-meat, 
sweet-breads, and artichoke bottoms; squeeze in a 
lemon, and after you have strain’d off your herbs, 
toss it up all together, and pour it over the veal. 
To ragoo a Rump of Beef. 
Take a rump of beef, lard it with bacon and spices, 
betwixt the larding stuff it with forced meat, made of 
a pound of veal, three quarters of a pound of beef 
suet, a quarter of a pound of fat bacon boiled and 
shred well by itself, a good deal of parsley, winter- 
savoury, thyme, sweet-marjoram, and an onion, mix 
all this together, season it with mace, cloves, cinna- 
mon, salt, Jamaica and black pepper, and some grated 
bread; work the forced meat up with three whites 
and two yolks of eggs, then stuff it, and lay some ruff 
suet in a stew-pan with your beef upon it; let it fry 
till it is brown, then put in some water, a bunch of 
sweet-herbs, a large onion stuffed with cloves, sliced 
turnips, a carrot, cut large, some whole pepper and 
salt, and half a pint of claret; cover it close, and let 
it stew six or seven hours over a gentle fire, turning it 
often. For sauce take truffles, morels, sweet-breads,
diced

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diced palates boiled tender, three anchovies, and 
some lemon-peel, put these into some brown gravy 
and stew them; if is not thick enough, dridge in 
a little flour, and just before you pour it on your beef 
put in a little white wine and vinegar, and serve it up 
hot. 
To ragoo a Calf’s Head. 
Take two calves heads, boil them as you do for 
eating, when they are cold cut off all the lantern part 
from the flesh, in pieces about an inch long, and 
about the breadth of your finger; put it into a stew- 
pan with a little white gravy, twenty oysters cut in 
two or three pieces, a few shred mushrooms, and a 
little juice of lemon; season it with shred mace and 
salt, let them all boil together over a stove; take two 
or three spoonfuls of cream, the yolks of three eggs, 
and a little shred parsley, then put it into a stew pan; 
after you have put in the cream, shake it all the 
while, if you let it boil it will curdle, so serve it up- 
Garnish your dish with sippets, lemon, and a few 
pickled mushrooms. 
To ragoo Cocks-combs, Cocks-kidneys, and fat Livers. 
Take a stew-pan, put in a bit of butter, a bunch of 
sweet herbs, some mushrooms and truffles; put it for 
a minute over a fire, flour it a little, moisten it 
with half a spoonful of broth, season it with salt and 
pepper; let it stew a little, then put in some cocks- 
combs, cocks-kidneys, fat livers, and sweet-breads; 
let your ragoo be palatable, thicken it with the yolks 
of eggs; serve it up hot for a dainty dish. 
A ragoo of Oysters.
Open pour large oysters, take them out of their li- 
quor, save the liquor, and dip the oysters in a batter 
made thus; take two eggs, beat them well, grate a 
little lemon peel and some nutmeg, a blade of mace 
pounded fine, a little parsley chopped fine; beat all 
together with a little flour, have ready some butter or 
dripping in a stew-pan; when it boils dip in your 
oysters one by one into the batter, and fry them of a 
fine brown: then with an egg-slice take them out, and 
lay

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lay them in a dish before the fire; pour the fat out of 
the pan, and shake a little flour over the bottom of 
the pan, then rub a piece of butter as big as a small 
walnut all over with your knife, whilst it is over the 
fire; then pour in three spoonfuls of the oyster liquor 
strained, one spoonful of white wine and a quarter of 
a pint of gravy; grate some nutmeg, stir all together, 
throw in the oysters, give the pan a toss round, and 
when the sauce is of a good thickness, pour all into 
the dish, and garnish with raspings. 
A ragoo of Mushrooms. 
Pick small mushrooms, wash and dry them, put 
them in a stew-pan with a bunch of sweet herbs, sea- 
son them with pepper, salt, and mace, set them over 
the fire for four or five minutes, stirring them all the 
time; moisten them with a little gravy, let them stew 
gently for half an hour, take out the bunch of herbs, 
skim of the fat, thicken them up with a little butter 
and flour, and put the crust of a French roll in the 
middle of the dish, pour the mushrooms round it, and 
serve it up hot.—This is a pretty second course dish. 
To make a ragoo of Onions.
Take a pint of little young onions, peel them, and 
take four large ones, peel them and cut them very 
small; put a quarter of a pound of good butter into a 
stew pan, when it is melted and done making a noise, 
throw in your onions, and fry them till they look 
brownish; then shake in some flour, and stir them 
round until they are thick; throw in some salt, beaten 
pepper, half a gill of good gravy, and a tea spoonful 
of mustard: stir all together, and when it is well 
tasted and of a good thickness pour it into your dish, 
and garnish it with fried crumbs of bread and raspings. 
they make a pretty dish, and are very good. You 
may stew raspings in the room of flour, if you please. 
To ragoo Asparagus Heads. 
Cat some heads of asparagus in small lengths as far 
as they are tender, blanch them in some boiling water, 
and drain them, put them in a stew-pan with some
gravy

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gravy and a slice of a ham, season them with pepper, 
salt, and nutmeg, and let them stew gently till tender; 
take out the ham, and thicken it up with butter and 
flour, adding a tea spoonful of vinegar; put your 
asparagus into a dish, and garnish it with fried bread, 
and serve it up hot for a second course dish. 
Of POTTING. 
To pot Beef. 
TAKE a leg of mutton of twelve pounds, and cut 
it into pound pieces, salt it as for a collar of 
beef, let it lie six days, bake it in a pan covered with 
pump water, and bake it with houshold bread; when 
it comes out of the oven, take it out of the liquor, 
beat it in a stone mortar; then season it with an ounce 
of pepper, and half an ounce of cloves and mace; 
mix to it a pound of clarified butter, put it close into 
your pot, and cover it with clarified butter on the top 
half an inch thick. 
To pot a Hare. 
Bone your hare and take away all the skinny part, 
then put to the flesh some good fat bacon, and sa- 
voury herbs, season it with mace, nutmeg, pepper, 
and some salt, then beat all this fine in a mortar, then 
put it down, and bake it about an hour and a half; 
and when it comes out, pour out all the gravy, and 
fill it up with clarified butter. 
To pot Tongues. 
Take two tongues, salt them with salt-petre, white 
salt, brown sugar, and bake them tender in pump 
water; then blanch them, and cut off the roots, sea- 
son with pepper and spice. Put them in an oval pot, 
and cover them all over with clarified butter. 
To pot Salmon, 
Take the skin of two pounds of salmon, season it 
with pepper, salt, mace, and cloves; add a little 
salt-petre pounded, put it in a pot with a pound of 
butter over it, and bake it; when it is baked, pick
the

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the bones out, and shred it, add a little of the 
butter it was baked in, put it down in a pot, and cover  
it over with the butter in which it was baked. 
To pot Lobster
Boil four lobsters fifteen minutes, take out the meat 
as whole as you can, season it with pepper, salt, 
mace, and nutmeg; put it into a pot with a pound 
of butter over it, and some of the spawn pounded, to 
colour the butter; tie a paper over the pot, and bake 
it half an hour, then take out the meat, and put it 
close down in your potting pot; when it is cold, take 
the butter in which they were baked clean from the 
gravy, warm it, and pour it over the lobster; If this 
is not enough, clarify a little more, for it must be 
covered well with butter.
To pot Lamprey 
Skin and gut them very clean, season them with 
pepper, salt, mace, and nutmeg; lay them in a pot 
with some butter, and bake them till tender; take 
them out, put them in a potting pot, pour the butter 
over them, and, when cold, cover them with paper. 
To pot Eels. 
Skin and gut some large eels, wipe them dry with 
a cloth, season them with pepper, salt, mace, and 
nutmeg; put them in a pot with their backs down- 
wards; cover them with butter, tie them down with 
paper, and bake them three quarters of an hour in a 
moderate oven; when done, take them carefully out 
with a slice, lay them on a plate to cool, put them 
into the pots with their backs downward, and pour 
over them the butter they were baked in. When you 
serve them up, dip your pot in hot water, turn them 
out on a dish, and garnish them with parsley. 
To pot Pigeons. 
Pick, clean, and draw the pigeons, truss them as 
for boiling, season them with pepper, salt, mace, and 
cloves; put them in a pot, cover them with butter, 
tie them down with paper, and bake them ’till tender; 
K take

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take them out, lay them in a plate to cool, then put 
them in the potting pots, and pour the butter over them
To pot Moor Game.
Pick and draw three moor game, make them very 
clean, tuck in their legs, season them with pepper, 
salt, mace, cloves, and nutmeg beaten very fine, and 
mixed well together; make them pretty high with 
the seasoning, and put them into a mug that will just 
hold them, with two pounds of butter over them; tie 
a paper over the mug, and set it into an oven to bake 
’till they are tender, but not too much done; then 
take them out of the butter, let them cool, and put 
each into a potting pot that will just hold them, fill 
the pots up with the butter in which they were baked; 
if it is not enough, clarify some more, and fill them up. 
To pot Woodcocks. 
When they are clean picked, take out the gizzards, 
but not the trail, (for that is the best); season them 
with mace, nutmeg, pepper, and salt; lay them in a 
pot with as much butter as will cover them, bake 
them three quarters of an hour, then take them out, 
and put them into pots that will just hold them; co- 
ver them over with the butter in which they were 
baked; if this is not enough, clarify some more, and 
fill them up. 
To pot Ham and Fowl.
Chop a piece of cold boiled ham fine, beat it in a 
mortar, with some pepper, mace, nutmeg, and a 
little clarified butter; put a little of it into a glass 
bowl; then beat fine the breast of a fowl, season it a 
little as above; then lay some fowl into the glass, 
then a layer of ham, and so on of each alternately 
till the glass is filled; press it tight down, and pour 
clarified butter over it. 
To pot Venison, 
Bone a piece of venison, season it well with pepper, 
salt, mace, and nutmeg; put it in a pot, with as 
much butter as will cover it; tie it over with brown 
paper,

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paper, and bake it till tender in a moderate oven; 
when done, take it out of the gravy, let it cool; pick 
out the skins and sinews, shred it fine, and pound it 
in a mortar, then take the butter clean from the gravy 
it was baked in, and put amongst it; If it is not high 
enough seasoned, add more, put it in a pot, and cover 
it with clarified butter. Hare is potted the same way. 
To pot Veal.
Cut a piece of a fillet veal, season it pretty high 
with pepper, salt, mace, and nutmeg; put it into 
a pot with some butter over it, and bake it till it 
is tender; take it out of the gravy, shred it, put it 
in a mortar with some of the butter it was baked in, 
and pound it till it is like a paste; take it out of the 
mortar, lay it on a plate, then take some boiled 
tongue or ham, chop it fine, and pound it in a mor- 
tar with a little of the butter the veal was baked in: 
Lay some of the veal in the bottom of the pot, and 
some ham or tongue in lumps over it, then a layer of 
each till the pot is full; press it down, and cover it 
with clarified butter. When you serve it up, cut it 
in slices, and garnish it with parsley. 
In potting you must observe always to season 
well, and cover every thing with butter, as well as tie 
down with paper; bake till tender, take it out of the 
butter, and lay your pot on a cool dish. If beef, veal, 
or hare, pick out the strings and sinews before you 
either shred or pound it, in order to look well. You 
must put lobster, trout, char, pigeons and wild fowl 
whole into your pot, covered with clarified butter. 
OF PICKLING. 
RULES to be observed in Pickling. 
LET your brass pans, for green pickles, be exceeding 
bright and clean, otherwise your pickles will have no 
colour; use the very belt and strongest white wine vinegar; 
likewise be very exact in watching when your pickles be- 
gin to boil, and change colour, so that you may take them 
K2 off

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off the fire immediately, otherwise they will lose  
their colour, and grow soft in keeping. Cover your pick- 
ling jars with a wet bladder, and leather. All pickles should 
be kept in a cool dry place; if damp, it will quite spoil 
them. When you use the pickles, take them out with a 
spoon, and do not put in your fingers, for that will make 
them mothery. 
To pickle Walnuts. 
Make a pickle of salt and water, strong enough to 
bear an egg, boil and scum it well, and pour it over 
your walnuts, let them stand twelve days, changing 
the pickle at the end of six days, then pour them into 
a cullender, and dry them with a coarse cloth; then 
get the best white wine vinegar, with cloves, mace, 
nutmeg, Jamaica corns, and sliced ginger, boil up 
these and pour it scalding hot upon your walnuts; 
you may add some shallot, and a clove or two of gar- 
lick. To one hundred of walnuts, you must put a 
pint of mustard seed; when they are cold put them 
into a jar, and cover them close. 
To pickle Walnuts green. 
Gather walnuts when they are so tender that you 
can run a pin through them, pare and put them in 
water, let them lie four or five days, stirring them 
twice a day to take out the bitter, then put them in 
strong salt and water, let them lie a week or ten 
days, stirring them as before, then put them in fresh 
salt and water, and hang them over a fire; put to 
them a little allum, cover them up close with vine 
leaves, and let them hang over a slow fire till they 
are green, but be sure you don’t let them boil: and 
when they are green put them into a sieve to drain; 
then take a little good alegar, put to it a little long 
pepper, a few bay leaves, a little horse-radish, a 
handful or two of mustard-seed, a little Jamaica pep- 
per, a little salt, and some rockambol if you have 
any, if not a few shalots; boil all up together, put it 
to your walnuts, and let it stand three or four days, 
giving them a scald once a day, then tie them up for 
use. A spoonful of this pickle is good for fish sauce, 
or a calf’s head hash. 
To

(113)
To make Mangoes. 
Take your mangoes or cucumbers and cut a hole 
on the top, and put out the core and seeds; then fill 
it up with mustard-seed, garlick, and bits of horse- 
radish and ginger; fasten the tops with a small skewer, 
set them upright in a deep pot, and make your pickle 
thus: To a gallon of vinegar put in one handful of 
salt, some cloves, mace, and six races of ginger, and 
whole pepper; boil it up, put in a bit of dill, and 
then pour in your pickle boiling hot, and cover them 
down close; do this every other day three times.
To pickle large Cucumbers in slices. 
Gather them before they are ripe, slice them into 
a pewter dish, to every dozen cucumbers slice two 
large onions thin, with a handful of salt between 
every row, then cover them with a pewter dish, and 
let them stand twenty-four hours, then put them into 
a cullendar, and let them drain very well; put them 
into a jar, cover them with white wine vinegar, and 
let them stand four hours; pour the vinegar from them 
into a copper sauce pan, and boil it with a little salt; 
put to your cucumbers a little mace, whole pepper, a 
large race of ginger sliced, and then pour the boiling 
vinegar on; cover them close, and when they are 
cold tie them down. They will be fit to eat in two 
or three days. 
To pickle Girkins. 
Take girkins of the finest growth, pick them clean, 
put them in strong salt and water, let them lie a week 
or ten days whilst they be thoroughly yellow, then 
scald them in the same salt and water they lie in, 
scald them once a day, and let them lie till they are 
green, then set them at the corner end, and close co- 
vered. 
To pickle Onions. 
Peel some small white onions, and boil them among 
salt and water, and a little milk for a minute; strain 
them on a sieve, rub them in a cloth till they are quite 
dry, and when they are cold, put them into wide- 
mouthed bottles, fill them up with the bed double- 
K3 distilled

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distilled vinegar, a sliced nutmeg, mace, white pep- 
per, and a little salt, cork them down, and cover 
them over with a bladder. 
To pickle Mushrooms. 
The small button mushroom is preferable; lay them 
in milk and water, and rub them with a flannel; then 
put on a sauce-pan with water and salt, and when it 
boils put them in, and boil them two minutes; then 
take them out and lay them on a cloth to drain; 
when cold, put them in bottles with a little mace, 
white pepper, and nutmeg sliced; fill the bottles with 
the best double-distilled vinegar, cork them down tight, 
and tie a piece of bladder over them. You may put 
some sweet oil on the tops to preserve them. 
To pickle Grapes or Barberries. 
Put them into a pot, boil verjuice with a good 
quantity of salt, and let it stand till it is cold, and 
then put them in, and cover them. 
To pickle Currants.
Take them before they are ripe; you must not take 
them from the stalk; make a pickle of salt and water, 
and a little vinegar, so keep them for use. They are 
proper for garnishing. 
To pickle white Cabbage. 
You may do it in quarters, or shave it in slices, 
and scald it about four minutes in water and salt, 
then take it out and coo! it, boil up some vinegar and 
salt, whole pepper, mace, and ginger; when your 
pickle is boiled and skimmed put it to your cabbage, 
cover it directly, and it will keep white. 
To pickle red Cabbage. 
Cut off the stalks and outside leaves, and shred the 
remainder into a cullendar, throw salt upon it in 
shredding, and after it has drained two or three hours, 
put it into a jar, then make a pickle of vinegar, cloves, 
mace, ginger and sliced nutmeg, and boil it. When 
it is cold pour it over the cabbage, and it will be fit 
for use in twelve hours. If for keeping, pour it on 
hot, and stop it up close. 
To

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To pickle the fine purple Cabbage, so much admired at 
the great tables. 
Take two cauliflowers, two red cabbages, have a 
peck of kidney beans, six sticks, with six cloves of gar- 
lick on each stick; wash all well, give them a boil up, 
then drain them, and lay them leaf by leaf upon a 
large table, and salt them with bay-salt, let them dry 
in the sun, or in a slow oven, until as dry as cork; 
then take a gallon of the best vinegar, one quart of 
water, a handful of salt, and an ounce of pepper; 
boil them, let it stand till it is cold; then take a 
quarter of a pound of ginger, cut it in pieces, salt it, 
let it stand a week; take half a pound of mustard- 
seed, wash it and lay it to dry, when very dry, bruise 
half of it; when all is ready for a jar, lay a row of 
cabbage, a row of cauliflowers and beans, and throw 
betwixt every row your mustard-seed, black pepper, 
ginger, and Jamaica pepper, mix an ounce of the root 
of turmerick powdered; put in the pickle, which must 
go over all. It is best when it hath been two years 
made, though it may be used the first year. 
To pickle Rock Samphire. 
Let the rock samphire be fresh picked, and not 
bruized; walk it clean, cut off the roots, tie it up in 
small bunches, put it into a brass-pan with a cabbage 
leaf under and over it, fill it up with one half alegar 
and the other half hard water, and set it on the fire 
till it is quite hot; hang it a little higher, and keep it 
hot till it is quite green; then take it out, drain it, and 
put it into a jar. Put some white wine vinegar into a 
sauce-pan with some black and clove pepper, and some 
rice ginger; set it on the fire, let it boil five minutes, 
pour it on the samphire, and cover it close down. 
To make Catchup. 
Take large mushrooms when they are fresh gather- 
ed, cut off the dirty ends, break them small in your 
hands, put them in a stone-bowl with a handful or 
two of salt, and let them stand all night; if you do 
not get mushrooms enough at once, with a little salt
they 

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they will keep a day or two whilst you get more, so
put them into a stew pot, and set them in a quick 
oven to bake for one hour; when they are enough 
brain from them the liquor, and add black and clove 
pepper, mace, and cloves, in all half an ounce, and 
a little common salt; boil it for half an hour pretty 
quick, then put it into a mug; when it is cold, 
bottle it up, and keep it for use. 
To pickle Pork. 
Bone your pork, cut it into pieces, of a size fit to 
lie in the tub or pan you design it to lie in, rub your 
pieces well with salt-petre, then take two parts of 
common salt, and two of bay-salt, and rub every 
piece well; lay a layer of common salt in the bottom 
of your vessel, cover every piece over with common 
salt, lay them one upon another as close as you can, 
filling the hollow place on the sides with salt; as your 
salt melts on the top, strew on more, lay a coarse 
cloth over the vessel, a board over that, and a weight 
on the board to keep it down. Keep it close covered; 
it will keep the whole year thus ordered. Put a pound 
of salt-petre and two pounds of bay-salt to a hog. 
A pickle for Pork which is to he eat soon. 
Take two gallons of pump-water, one pound of 
bay-salt, one pound of coarse sugar, six ounces of 
salt petre ; boil all together, and skim it when cold; 
cut the pork in pieces, lay it down close, and pour 
the liquor over it; cover it close from the air, and it 
will be fit to use in a week. If you find the pickle 
begins to spoil, boil it again, and skim it; when cold 
your it on your pork. 
To make Mutton Hams. 
Take a hind-quarter of mutton, cut it like a ham, 
take one ounce of salt-petre, a pound of coarse sugar, 
and a pound of common salt; mix them and rub your 
ham, lay it in a hollow tray with the skin downwards, 
baste it every day for a fortnight, then roll it in saw- 
dust, and hang it in wood smoke a fortnight, then 
boil it, and hang it in a dry place, and cut it out in 
rashers. 
To

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To make Bacon. 
Take a side of pork, take off all the inside fat, lay 
it on a long board, that the blood may run away; 
rub it well with good salt on both sides, let it lie thus 
a week, then take a pint of bay-salt, a quarter of a 
pound of salt-petre, beat them fine, two pounds of 
coarse sugar, and a quarter of a peck of common salt; 
rub your pork well with the above ingredients, lay 
the skinny side downwards, and baste it every day 
with the pickle for a fortnight, then hang it in wood 
smoke for a month, and afterwards hang it in a dry 
place, but not too hot. All hams and bacon should 
hang clear from every thing, and not against a wall. 
Wipe off all the old salt before you put it into this 
pickle, and never keep them in a hot kitchen, or in a 
room where the sun comes, it makes them all rusty. 
To salt Tongues. 
Clean them, and cut off the root, then take two 
ounces of salt-petre, a quarter of a pound of bay-salt 
well beaten, salt them very well, and let them lie a 
a month or so, with the skinny side downwards. You 
may do a rump of beef the same way. 
To pickle Mackrel, called Caveach. 
Cut your mackrel into round pieces, and divide one 
into five or six pieces. To six large mackrel you may 
take one ounce of beaten pepper, three large nutmegs, 
a little mace, and a handful of salt, mix your salt 
and beaten spice together, then make two or three 
holes in each piece, and thrust the seasoning into the 
holes with your finger, rub the piece all over with the 
seasoning, fry them brown in oil, and let them stand 
till they are cold; then put them into vinegar, and 
cover them with oil. They will keep well covered a 
great while, and are very delicious. 
To pickle Herrings. 
Scald and clean them, take out the milts and roans, 
skewer them round, season them with salt and pepper, 
put them in a deep pot, cover them with alegar, put 
to

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to them a little whole Jamaica pepper, and two or 
three bay-leaves; bake them, and keep them for use. 
To pickle Oysters, Cockles, and Mussels. 
Take two hundred oysters, the freshest you can get, 
save the liquor as you open them, cut off the black 
verge, saving the rest, put them into their own liqour, 
then put the liquor and oysters into a kettle, boil 
them gently half an hour, skimming them as the skum 
rises, then take them of, take out the oysters, strain 
the liquor through a cloth, then put in the oysters 
again; then take out a pint of the liquor whilst it is 
hot, put to it three quarters of an ounce of mace, 
and half an ounce of cloves; just give it a boil, then 
put it to the oysters, and stir up the spices well 
among the oysters, put in a spoonful of salt, three 
quarters of a pint of the best white wine vinegar, and 
a quarter of an ounce of whole pepper; let them 
stand till they be cold, then put in the oysters, as 
many as you well can, into the barrel, put in as much 
liquor as the barrel will hold, letting them settle a 
while, and they will soon be fit to eat; or you may put 
them into stone jars, cover them close with a bladder 
and leather, and be sure they are quite cold before 
you cover them up. Thus do cockles and mussels, 
only this, cockles are small, and to this spice you must 
have at least two quarts, nor is there any thing to 
pick off them. To mussels you must have two quarts, 
take great care to pick the crab out under the tongue, 
and a little fus which grows at the root of the tongue. 
The two latter, cockles and mussels, must be washed 
in several waters, to clean them from the grit; put 
them into a stew-pan, cover them close, and when 
they are open, pick them out of the shells, and strain 
the liquor. 
To pickle Shrimps. 
Take the largest you can get, pick them, boil them 
in a gill of water, or as much water as will cover 
them, according as you have a quantity of shrimps, 
strain them through a hair sieve, then put to the li- 
quor

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quor a little spice, mace, whole pepper, white wine, 
white wine vinegar, and a little salt; boil these all 
together very well, when it is cold put in your 
shrimps, and they are fit for use, 
To pickle Smelts. 
Take a quarter of a peck of smelts, half an ounce 
of pepper, half an ounce of nutmeg, half an ounce of 
salt-petre, a quarter of an ounce of mace, and a quar- 
ter of a pound of common salt; beat all very fine, 
wash and clean the smelts, gut them, lay them in 
rows in a jar, and between each layer of smelts strew 
the seasoning, with five bay-leaves, then boil red 
wine, and pour over as much as will cover them; 
then cover them with a plate, and when cold tie them 
down close. They exceed anchovies. 
To pickle Salmon.
Take a salmon, and split it down the back, cut it 
across-into four lengths, wash them clean, but do not 
take off the scales; have ready a kettle with boiling 
water, boil it three quarters of an hour, take it up, 
and set it to cool; add three quarts of vinegar to 
three quarts of the liquor it was boiled in, with a 
quarter of an ounce of cloves, a quarter of an ounce 
of mace, half an ounce of black pepper, two ounces 
of ginger cut in slices, a little bay salt, and two 
handful of common salt, boil them all well together 
one quarter of an hour, let it stand till it is cold, put 
your salmon into a kit, and pour your piekle over it. 
Of PRESERVING. 
To preserve Cherries nvith their leaves and stalks green. 
FIRST dip the stalks and leaves in the best vinegar 
boiling hot, stick the sprig upright in a sieve till 
they are dry; in the mean time boil some double- 
refined sugar to syrup, and dip the cherries, stalks, 
and leaves in the syrup, and just let them scald; 
lay them on a sieve, and boil the sugar to a candy 
height,

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height, then dip the cherries, stalks, leaves, and  
all, then stick the branches in sievcs, and dry them  
as you do other sweetmeats. They look very pretty at 
candle-light in a desert. 
To make Marmalade of Apricots. 
Stone your apricots, as many as you chuse, put 
them immediately into a skellet of boiling water, keep 
them under till they are soft, then wipe them with a 
cloth, weigh your sugar with your apricots, weight 
for weight, then dissolve your sugar in water, and 
boil it a candy height; then put in your apricots, 
being a little bruised; let them boil a quarter of an 
hour, then glass them up. 
To preserve Apricots. 
Take your apricots, stone and pare them thin, and 
take their weight in double-refined sugar beaten and 
sifted, put your apricots in a silver cup or tankard, 
cover them over with sugar, and let them hand so all 
night. The next day put them in a preserving-pan, 
set them on a gentle fire, and let them simmer a little 
while, then let them boil till tender and clear, taking 
them off sometimes to turn and skim. Keep them 
under the liquor as they are doing, and with a small 
clean bodkin or great needle job them sometimes, that 
the syrup may penetrate into them. When they are 
enough, take them up, and put them in glasses. Boil 
and skim your syrup; and when It is cold, put it on 
your apricots. 
A nice way to preserve Peaches. 
Put your peaches in boiling hot water, just give 
them a scald, but do not let them boil, take them out 
and put them in cold water, then dry them in a sieve, 
and put them in long wide mouthed bottles; to half 
a dozen peaches take a quarter of a pound of sugar, 
clarify it, pour it over your peaches, and fill the 
bottles with brandy. Stop them close, and keep them 
in a close place. 
To bottle Gooseberries. 
Gather your gooseberries young, pick and bottle 
them,


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them, put in the cork loose, set them in a pan of wa- 
ter, with a little hay in the bottom, put them into the 
pan when the water is cold, let it hand on a slow fire, 
and mind when they are cooled; do not let the pan 
boil, if you do it will break the bottles; when they 
are cold fasten the cork, and put on a little rosin, so 
keep them for use. 
To bottle Damsins.
Take your damsins before they are full ripe, gather 
them when the dew is off, pick off the stalks, and put 
them into dry bottles; do not fill your bottles over 
full, and cork them close, keep them in a cellar, and 
cover them over with sand.  
To preserve Gooseberries whole without stoning. 
Take the largest preserving gooseberries, and pick 
off the back eye, but not the stalk, then set them over 
the fire in a pot of water to scald, cover them very 
close to scald, but not boil or break, and when they 
are tender take them up into cold water; then take a 
pound and a half of double-refined sugar to a pound 
of gooseberries, and clarify the sugar with water, a 
pint to a pound of sugar, and when your syrup is 
cold, put the gooseberries single in your preserving- 
pan, put the syrup to them, and set them on a gentle 
fire; let them boil, but not too fast, left they break; 
and when they have boiled, and you perceive that the 
sugar has entered them, take them off; cover them 
with white paper, and set them by till the next day. 
Then take them out of the syrup, and boil the syrup 
till it begins to be ropy; skim it, and put it to them 
again, then set them on a gentle fire, and let them 
preserve gently, till you perceive the syrup will rope; 
then take them off, set them by till they are cold, 
cover them with paper, then boil some gooseberries in 
fair water, and when the liquor is strong enough, 
strain it out. Let it stand to settle, and to every pint 
take a pound of double refined sugar, then make a 
jelly of it, put the gooseberries in glasses when they 
are cold; cover them with the jelly the next day, 
paper them wet, and then half dry the paper that 
L goes

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goes in the inside, it closes down better, and then 
white paper over the glass. Set it in your stove, or a 
dry place. 
To preserve the large green Plumhs. 
First dip the stalks and leaves in boiling vinegar, 
when they are dry have your syrup ready, and first 
give them a scald, and very carefully with a pin take 
off the skin; boil your sugar to a candy height, and 
dip in your plumbs, hang them by the stalk to dry, 
and they will look finely transparent, and by hanging 
that way to dry. will have a clear drop at the top. 
You must clear your sugar nicely. 
To preserve Damsins. 
You must take some damsins and cut them in pieces, 
put them in a skillet over the fire, with as much water 
as will cover them. When they are boiled and the 
liquor pretty strong, strain it out; add for every pound 
of the whole damsins wiped clean, a pound of single- 
refined sugar, put the third part of your sugar into 
the liquor, set it over the fire, and when it simmers, 
put in the damsins. Let them have one good boil, 
and take them off for half an hour covered up close; 
then set them on again, and let them simmer over the 
fire after turning them, then take them out and put 
them in a bason, strew all the sugar that was left on 
them, and pour the hot liquor over them. Cover them 
up, and let them stand till next day, then boil them 
up again till they are enough. Take them up, and 
put them in pots; boil the liquor till it jellies, and pour 
it on them when it is almost cold, so paper them up. 
To keep Barberries for Tarts all the year. 
Take barberries when they are full ripe, and pick 
them from the stalk, put them into dry bottles, cork 
them up very close, and keep them for use, You may 
do craneberries the same way. 
To preserve Barberries, 
Take barberries when full ripe and strip them, take 
their weight in sugar, and is much water as will wet 
your sugar, give it a boil and skim it; then put in
your

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your berries, let them boil whilst they look clear  
and your syrup thick, so put them into a pot; and when, 
cold cover them up with a paper dipped in brandy. 
To preserve Fruit green all the year. 
Gather your fruit when they are three parts ripe, 
on a very dry day, when the sun shines on them, then 
take earthen pots with corks, or bung them that no 
air can get into them, dig a place in the earth a yard 
deep, set the pots there in, and cover them with the 
earth very close, and keep them for use. When you 
take any out, cover them up again as at the first. 
To preserve Currants. 
Take the weight of the currants in sugar, pick out 
the seeds; take to a pound of sugar, half a jack of wa- 
ter, let it melt, then put in your fruit, and let them do 
leisurely, skim them, take them up, let the syrup boil, 
them put them on again; when they are clear, and 
the syrup thick enough, take them off, and when they 
are cold put them up in glasses. 
To preserve Raspberries. 
Gather them not too ripe, take their weight in su- 
gar, wet your sugar with a little water, and put in 
your berries, let them boil softly, and take care you 
do not break them; when they are clear take them 
up, boil the syrup till it be thick enough, then put 
them in again, and when cold put them up in glasses. 
To keep Asparagus or green Peas a year.
Green them as you do cucumbers, and scald them 
as you do other pickles made of salt and water; let it 
be always new pickle, and when you would use them, 
boil them in fresh water. 
Artichokes preserved the Spanish way. 
Take the largest you can get, cut the tops of the 
leaves off, wast them well and drain them, to each 
artichoke pour in a large spoonful of oil, seasoned with 
pepper and salt; send them to the oven, and bake 
them, and they will keep a year. 
L2 Of

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Of CANDYING. 
To boil Sugar to a candy height. 
PUT a pound and a half of double refined sugar 
into a preserving pan, and put to it three quar- 
ters of a pint of water; set it over a clear fire, when 
it boils, skim it clean as it rises; when it begins to 
look clear and candies about the edges of the pan, it 
will then be high enough for any kind of fruit. 
To candy Oranges, Lemons, and Citron. 
Drain them clean from the syrup, wash them in 
luke-warm water, and lay them on a sieve to drain; 
then take as much clarified sugar as will cover what 
you will candy, and boil it till it blows very strong, 
then put in your rings, and boil them till it blows 
again; then take it from the fire, and let it cool a 
little; then with the back of a spoon rub the sugar 
against the inside of your pan, till you see the sugar 
becomes white; then with a fork take out the rings 
one by one, and lay them on a wire-grate to drain; 
then put-in your faggots and boil them, rub the sugar, 
and take them up in bunches, cut them with a pair of 
scissors to what bigness you please, laying them on 
your wire to drain. Thus you candy all sorts of 
oranges and lemon peel, or chips.—Lemon rings and 
faggots are done the same way, with this distinction 
only, that the lemons ought to be pared twice over, 
that the ring may be the whiter; so you will have two 
sorts of faggots. But you must be sure to keep the 
outward from the other, else it will discolour them. 
To candy Cherries. 
Gather and stone them before they are full ripe, and 
having boiled your fine sugar to a height, pour it on 
them, gently moving them, and so let them stand till 
almost cold, take them out, and dry them by the fire. 
To candy Barberries and Grapes. 
Take preserved barberries, wash off the syrup in 
water, and sift fine sugar on them; then let them be 
dried in the stove, turning them from time to time, 
till they are thorough dry. Preserved grapes may 
also be candied after the same manner. 
To

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To candy Orange or Lemon-peels. 
Having steeped your orange-peel, as often as you
shall judge convenient in water, to take away the bit- 
terness; let them be gently dried and candied with 
syrup made of sugar. 
To candy Apricots.
You must slit them on one side of the stone, and put 
fine sugar on them; then lay them one by one on a 
dish, and bake them in a pretty hot oven; then take 
them out of the dish, and dry them on glass plates in 
an oven for three or four days. 
To make Barley Sugar. 
Boil barley water, strain it through a hair-sieve, 
then put the decoction into clarified sugar, brought to 
a candy height, or the last degree of boiling, then 
take it off the fire, and let the boiling settle, then 
pour it upon a marble stone rubbed with the oil of 
olives; when it cools, and begins to grow hard, cut 
it into pieces, and rub into lengths as you please.
To make Lemon Drops. 
Take a pound of loaf sugar, beat and sift very fine, 
grate the rind of a lemon and put it to your sugar; 
take the whites of three eggs and whisk them to a 
froth, squeeze in some lemon to your taste, beat them 
for half an hour, and drop them on white paper; be 
sure you let the paper be very dry, and sift a little fine 
sugar on the paper before you drop them. If you 
would have them yellow, take a pennyworth of gam- 
bouge, steep it in some rose-water, mix to, it some 
whites of eggs, and a small quantity of sugar, so 
drop them, and bake them in a slow oven. 
To make Conserve of Red Roses, or any other Flowers. 
Take rose-buds or any other flowers, and pick them, 
cut off the white part from the red, and put the red 
flowers and sift them through a sieve to take out the 
seeds; then weigh them, and to every pound of flow- 
ers take two pounds and a half of loaf sugar; beat 
the flowers in a pretty fine stone mortar, then by 
degrees put the sugar to them, and beat it very well 
L3 till


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till it is well incorporated together; then put it  
in your gallipots, tie it over with a paper, over that
a leather, and it will keep seven years. 
To make Syrup of Roses. 
Infuse three pounds of damask rose leaves in a gal- 
lon of warm water, in a well glazed earthen pot, with 
a narrow mouth, for eight hours, which stop close, 
that none of the virtue may exhale; when they have 
infused so long, heat the water again, squeeze them 
out, and put in three pounds more of rose-leaves, to 
infuse for eight hours more, then press them out very 
hard; then to every quart of this infusion add four 
pounds of fine sugar, and boil it to a syrup.
To make Conserve of Hips. 
Gather hips before they grow soft, cut off the heads 
and stalks, slit them in halves, take out all the seeds 
and white that is in them very clean, then put them 
into an earthen pan, and stir them every day, or they 
will grow mouldy. Let them stand till they are soft 
enough to rub through a coarse hair sieve, as the pulp 
comes take it off the sieve; they are a dry berry, and 
will require pains to rub them-through; then add its 
weight in sugar, mix them well together, without 
boiling, and keep it in deep gallipots for use. 
Cakes, Cheesecakes, Custards, &c. 
To make a Pound Cake, 
TAKE a pound of butter, beat it in an earthen 
pan with your hand one way, till it is like a 
thick cream, then have ready twelve eggs, only six 
whites, and beat them up with the butter, beat in a 
pound of sugar, a pound of flour, and a few carraway 
seeds; beat all well together for an hour, butter your 
tin, then put in the cake, and bake it an hour in a 
quick oven. Some like a pound of currants in it. 
To make a Plumb Cake. 
Take half a peck of flour, half a pint of rose water, 
a pint of cream, a pint of ale yeast, boil it, then add 
a pound and a half of butter, six eggs without the 
whites,

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whites, four pounds of currants, half a pound of 
sugar, a nutmeg, and a little salt, work it very well, 
and let it stand an hour by the fire; then work it 
again, and bake it an hour and a half. Take care 
the oven be not too hot. 
To make an exceeding fine Plumb Cake. 
Take a quarter of a peck of the best flour, dry it, 
wash and pick clean three pounds of currants, set 
them before the fire to dry, half a pound of blanched 
almonds, beaten fine with rose water, half a pound of 
raisins of the sun, washed, stoned and shred small, a 
pound of butter melted with a pint of cream, but it 
must not be put in hot, half a pint of ale-yeast, a 
pennyworth of saffron steeped in a pot of sack, ten or 
twelve eggs, half the whites, a quarter of an ounce 
of cloves and mace, one large nutmeg grated, a few 
carraway seeds, candied orange, citron, and lemon- 
peel sliced; you must make it thin, or there must be 
more butter and cream; perfume it with ambergrease, 
tied in a muslin bag, and steeped in the sack all night. 
Iceing for a Plumb Cake. 
Beat a pound and a half of treble-refined sugar, sift 
it through a fine sieve, and put it into a bowl, with 
the whites of five eggs well whisked, a bit of gum 
dragon (half the size of a nutmeg) dissolved in rose- 
water; whisk it an hour till it grows white and thick; 
if it is thin, it will run off the cake. When the cake 
is baked, take it out of the pan, and put it on a tin, 
then spread on half of the icing with a knife dry it in. 
the oven, take it out, and spread on the other half, 
then dry it as before. This will make it look much 
whiter than laying it on at once. 
To make a Butter Cake. 
You must take a dish of butter, and beat it like cream 
with your hands, two pounds of fine sugar well beat, 
three pounds of flour well dried, and mix them in with 
the butter, 24 eggs, leave out half the whites, and 
then beat all together for an hour. Just as you put it 
into the oven, put in a quarter of ounce of mace, a nut- 
meg beat, a little sack or brandy, and seeds or cur- 
rants, just as you please. 
To


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To make a good Seed Cake. 
Take two pounds of butter beaten to a cream, a 
quarter of a peck of flour, a pound and three quarters 
of fine sugar, three ounces of candied orange-peel and 
citron, one ounce of carraway-seeds, ten eggs, and 
but five whites, a little rose-water, a few cloves, mace, 
and nutmeg, some new yeast, and half a pint of 
cream, then bake it in a hoop, and butter your paper; 
when it is baked, ice it over with the whites of eggs 
and sugar, and set it in the oven again to harden. 
To make a light Seed Cake. 
Take half a quarter of a peck of flour, some ginger, 
three eggs well beat, three spoonfuls of ale yeast, half 
a pound of butter, and six ounces of fine smooth car- 
raway seeds, and work it warm together with your hand. 
To make a cheap Seed Cake. 
Put a pound and a half of butter in a sauce-pan, 
with a pint of new milk, set it on the fire, take a 
pound of sugar, half an ounce of all all-spice beat 
fine, and mix them with half a peck of flour. When 
the butter is melted, pour the butter and milk in the 
middle of the flour and work it up like paste. Pour in 
with the milk half a pint of good ale yeast, and set it 
before the fire to rise, just before it goes to the oven. 
You may either put in carraway seeds or currants, and 
bake it in a quick oven. 
N. B. If you make two cakes they will take an hour 
and a half baking. 
To make little fine Cakes, 
One pound of flour, half a pound of sugar, beat 
half a pound of butter with your hand, mix all well 
together, and bake it in little cakes. 
To make Shrewsberry Cakes. 
Take two pounds of flour, a pound of sugar, finely 
searched, mix them together, (take out a quarter of a 
pound to roll them in) take four eggs beat, four 
spoonfuls of cream, and two spoonfuls of rose-water; 
beat

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beat them well together, and mix them with the flour 
into a paste, roll them into thin cakes, and bake them 
in a quick oven. 
To Make Queen Cakes. 
Take one pound of butter, three quarters of a pound 
of sugar beaten and sifted, put it down before the fire 
to warm, then beat it for half an hour; put in one 
pound of fine flour, eight eggs well whisked, a nut- 
meg, and cinnamon beaten, a few almonds shred, and 
one pound of currants; mix it well together, butter 
some small pans and put it in, with a bit of lemon and 
orange peel on the top, and a little sugar dusted on 
them, then bake them fifteen minutes in a moderate 
oven. Make them without currants, if you chuse. 
To make Wigs. 
Rub ten ounces of butter, and ten ounces of sugar 
into three pounds and a half of flour, till it is like 
grated bread, adding to it a little nutmeg, and a few 
carraway seeds; make a hole in the middle, and put 
in half a pint of thick ale yeast, three eggs, and as 
much warm milk as will make it into a light paste; 
roll it out, and make it into eighteen wigs; set them 
on tins, a little distance from the fire, (for one hour) 
to rise, then bake them in a quick oven. 
To make Bath Cakes. 
Take two pounds and a half of flour, rub into 
it three quarters of a pound of fresh butter, and 
half a pound of sugar; rub it till it is like grated 
bread; add three quarters of a pound of currants 
washed and dried, grate into it half a rice of ginger, 
half a nutmeg, three eggs beaten, half a pint of thick 
ale yeast, and four spoonfuls of sack; then make a hole 
in the middle of the flour, put in the yeast and eggs, 
and as much warm milk as will make it into a light 
paste; make it into eighteen little cakes, put them on 
tins, set them in a warm place to rise, wash them over 
with egg, strew them over with carraway comfits, and 
bake them in a quick oven for half an hour. 
To


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To make Pepper Cakes. 
Take half a gill of sack, half a quarter of an ounce 
of whole white pepper, put it in and boil it together 
a quarter of an hour, then take the pepper out, and 
put in as much double-refined sugar as will make it 
like a paste. then drop it in what shape you please on 
plates, and let it dry itself. 
To make Ginger-bread Cakes or Nuts. 
Take three pounds and a half of flour, three ounces 
of rice ginger beaten and sifted, three ounces of car- 
raway seeds bruised, and three quarters of a pound of 
sugar; mix them well together, make a hole in the 
middle, melt three quarters of a pound of butter in a 
sauce-pan, put to it three pounds and a half of treacle; 
let it just warm, put it into your flour with four eggs, 
beat it well for half an hour with a wooden spoon, 
then put into it half a pound of lemon and orange peel; 
butter the cake-pan, put it in, and bake it in a soak- 
ing oven two hours and a half. You may let stand to 
cool, then make it into nuts, and bake them on tins.
To make Mackeroons.  
Take a pound of almonds, let them be well scalded, 
blanched, and thrown into cold water, then dry them 
in a cloth, and pound them in a mortar, moisten them 
with orange-flower water, or the white of an egg, 
left they turn to oil; afterwards take an equal quan- 
tity of fine powder sugar, with three or four whites 
of eggs and some milk, beat all well together, and 
shape them on wafer-paper, with a spoon round. 
Bake them on tin. 
To make Biscuits. 
Beat up six eggs with two spoonfuls of rose-water 
and sack, then add a pound of sugar powdered, and 
a pound of flour; mix them into the eggs by degrees, 
and an ounce of coriander seeds, mix all well together, 
shape them on white thin paper, or tin moulds, in 
any form you please; beat the white of an egg, rub 
them over with a feather, and dust fine sugar over 
them; set them in a slow oven till they rise and come 
to


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to a good colour, take them out, and when you have 
done with the oven, if you have no stove to dry them 
in, put them into the oven again, and let them stand 
all night.
To make Buns. 
Take two pounds of flour, a pint of yeast, put a 
little sack in the yeast, and three eggs beaten, knead 
all together with a little warm milk, a little nutmeg, 
and a little salt; then lay it before the fire till it rises 
very light, then knead in a pound of fresh butter, a 
pound of rough carraway comfits, and bake them in 
a quick oven, in what shape you please, on floured 
paper. 
To make Cheese-Cakes. 
Take the curd of a gallon of milk, three quarters of 
a pound of butter, two grated biscuits, two ounces of 
blanched almonds pounded with some orange-flower 
water, half a pound of currants, seven eggs, sugar 
and spice; beat it up with a little cream till it is very 
light, then fill your cheese-cakes. 
To make Rice Cheese-Cakes. 
Boil two quarts of cream or milk a little while, 
with whole mace and cinnamon, then take it off the 
fire, take out the spice, and put in half a pound of 
rice-flour, make it boil, stirring it together, then take 
it off, and beat the yolks of twenty-four eggs, set it 
on the fire again, and keep it continually stiring till 
it is as thick as curds; add half a pound of blanched 
almonds pounded, and sweeten it to your palate; or, 
if you chuse, you may put in half a pound of currants, 
picked and rubbed in a clean cloth. 
To make Lemon Cheese~Cakes. 
Take two large lemon peels, boil and pound them 
well together in a mortar, with about six ounces of 
loaf sugar, the yolks of six eggs, and half a pound of 
fresh butter; pound and mix all well together, and 
fill the patty-pans about half full. Orange cheese- 
cakes are done the same way, only yen boil the peel 
in two or three waters, to take out the bitterness.
To

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To make Almond Cheese-Cakes. 
Take half a pound of Jordan almonds, and lay them 
in cold water all night, the next morning blanch them 
in cold water; then take them out, dry them in a 
clean cloth, and beat them very fine in a little orange- 
flour water; then take six eggs, leave out four whites, 
beat and strain them, then half a pound of white 
sugar, with a little beaten mace; beat all well to- 
gether in a marble mortar, take ten ounces of fresh 
butter, melt it, a little grated lemon-peel, beat them 
with the other ingredients, mix all well together, and 
fill your pans. 
An excellent Paste for Custards. 
Take a pound of flour, twelve ounces of butter, the 
yolks of four eggs, six spoonfuls of cream, mix them 
together, let them stand near twenty minutes, then 
work it up and down, and roll it very thin. 
To make Custard
Boil a quart of cream or milk, with a stick of cin- 
namon, large mace, and a quartered nutmeg; when 
half cold, mix it with eight yolks of eggs, and four 
whites well beat, some sack, sugar, and orange- 
flower water; set all on the fire, and stir it till the 
froth rises, which skim off; then strain it, and fill 
your crusts, which should be first dried in the oven, 
and which you should prick with a needle before you 
dry them, to prevent their rising in blisters; or you 
may put it in cups, without the paste. 
To make an Almond Custard. 
Take a quart of cream, put it in a stew-pan with a 
stick of cinnamon, two blades of mace, and three 
laurel leaves; boil it, and set it to cool; blanch two 
ounces of sweet almonds, beat them fine in a marble 
mortar with rose-water, mix it with cream, and sweeten 
it to your taste; set it on a slow fire, stirring it till 
it grows thick; do not let it boil, for it will curdle; 
stir it till it is almost cold, and put it in the cups. 
To

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To make plain Custards.
Take a quart of new milk, sweeten it to your taste, 
grate in a little nutmeg, beat up eight eggs well, 
leave out half the whites, stir them into the milk, and 
bake it in china dishes; or put them in a kettle of 
boiling water, taking care the water does not come 
above half way up the basons, for sear of its getting 
into them; you may add a glass of brandy, or some 
rose-water in the making.  
To male a Cream Custard. 
Grate the crumb of a penny loaf very fine, and mix 
it with a good piece of butter, and a quart of cream, 
beat the yolks of twelve eggs with cream, sweeten 
them with sugar, let them thicken over the fire, make 
your custard shallow, bake them in a gentle oven, and 
when they are baked, strew fine sugar over them. 
To make a Rice Custard. 
First boil a quart of cream with a blade or two of 
mace, then put to it boiled ground rice, well beaten 
with the cream, mix them together, and stir them well 
all the while it boils; and when it is enough, take it 
off, and sweeten it as you like, and put in a little 
rose-water, and serve it cold. 
SYLLABUBS, CREAMS, and FLUMMERY. 
To make a fine Syllabub from the Cow. 
SWEETEN a quart of cyder with double refined 
sugar, grate a nutmeg into it; then milk the cow 
into your liquor, when you have added what quantity 
of milk you think proper, pour half a pint or more 
(in proportion to the quantity of syllabub you make) 
of the sweetest cream over it. 
A whipped Syllabub. 
Take two porringers of cream and one of white wine, 
grate the skin of a lemon, take the whites of three 
M eggs,

(134)
eggs, sweeten it to your taste, then whip it with a 
whisk, take off the froth as it rises, and put it in your 
syllabub glasses, and they are fit for use immediately. 
To make a fine Cream. 
Take a pint of cream, sweeten it to your palate, 
grate some nutmeg, put in a spoonful of orange flower 
water, rose-water, and two spoonfuls of sack, beat 
up four eggs and two whites, stir it all together one 
way over the fire till it is thick, then pour it in cups. 
Lemon Cream.
Take the juice of four large lemons, half a pint of 
water, a pound of double-refined sugar beaten very 
fine; mix ail together and drain it, set it on a gentle 
fine, stirring it all the while, and skim it clean; put 
it into the peel of one lemon when it is very hot, but 
not to boil; take out the lemon peel, and pour it into 
china dishes, and serve it up. 
Orange Cream. 
Take four large Seville oranges, grate off the rind, 
and put it in a bason with a pint of water, and the 
juice of the oranges; let it stand one hour, add six 
eggs, leaving out three yolks; whisk it all well toge- 
ther, strain it into a stew-pan, with as much sugar as 
will sweeten it; set it on the fire, stir it ail the time, 
and when it grows thick, take it off, and serve it up 
in jelly glasses on a salver or desert frame, or in a 
glass bowl. 
Raspberry Cream. 
Put one pint and a half of cream into a china bowl, 
add to it half a tea spoonful of cochineal, to give it a 
colour, whisk it to raise a froth, and as it rises, take 
it off, and lay it on a sieve; when you have got as 
much froth as will serve to cover the cream, put into 
your bowl half a pound of rasp jam, mix it well toge- 
ther, strain it through a sieve to take the seeds quite 
out of it; put it into a glass bowl or deep china dish, 
and the froth over it. It is proper for a corner dish 
for a second course, or a middle dish for supper. 
Whipped

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Whipped Cream. 
Take a quart of thick cream, the whites of eight 
eggs beaten with half a pint of sack; mix it together, 
sweeten it to your taste with double-refined sugar; 
you may persume it (if you please) with musk or 
ambergrease tied in a rag, steeped in the cream. 
Whip it up with a whisk: and a piece of lemon-peel 
tied in the middle of the whisk. Take off the froth 
with a spoon, and lay it in your glasses or basons. 
To make a Trifle. 
Cover the bottom of a dish or bowl with-Naples 
biscuits broken in pieces, mackeroons broke in halves, 
and ratifia cakes. Just wet them through with sack, 
then make a good boiled custard not too thick, and 
when cold pour it over them, then put a syllabub 
over that. Garnish with ratifia cakes, currant jelly, 
and flowers. 
Flummery. 
Take a large calf’s foot, cut out the great bones 
and boil them in two quarts of water, then strain it 
off, and put to the clear jelly half a pint of thick 
cream, two ounces of sweet almonds, and an ounce of 
bitter almonds beaten together. Let it just boil, and 
then strain it off; when it is as cold as milk from the 
cow, put it in cups or glasses. 
JELLIES and JAMS. 
Calf's Feet Jelly. 
BOIL two calves feet in a gallon of water, till it 
comes to a quart, then strain it, let it stand till 
cold, skim off all the fat clean, and take the jelly up 
clean. If there is any settling in the bottom, leave it; 
put the jelly into a sauce-pan, with a pint of mountain 
wine, half a pound of loaf sugar, the juice of four 
large lemons, beat up six or eight whites of eggs with, 
a whisk, then put them into a sauce-pan, and stir all 
M2 toge-

(136)
together well till it boils. Let it boil a few minutes. 
Have ready a large flannel bag, pour it in, it will run 
quick through, pour it in again till it runs clear, then 
have ready a large china bason, with the lemon-peels 
cut as thin as possible, let the jelly run into that bason; 
and the peels both give it a fine amber colour, and 
also a flavour; with a clean silver spoon fill your 
glasses. 
Hartshorn Jelly.
Take half a pound of hartshorn, and put it into an 
earthen pan, with two quarts of spring water, cover it 
dose and set it in the oven all night, then strain it 
into a pipkin with half a pound of double refined 
sugar, half a pint of Rhenish wine, the juice of three 
or four lemons, three or four blades of mace, and the 
whites of four or five eggs well beaten, and mix it so 
that it may not curdle. Set it on the fire till there 
ariseth a thick scum, run it through a napkin or jelly 
bag, and turn it up again till it is all quite clear. 
raspberry Jam. 
Take a pint of currant jelly and a quart of rasp- 
berries, bruise them well together, set them over a slow 
fire, stir it till it boils, let it boil five or six minutes, 
put it in your pots, and keep it for use. 
Of MADE WINES, &c. 
Observations on Made Wines. 
BEFORE you begin to make wines, have all your 
utensils absolutely clean and sweet, and make 
more than will fill your cask, for it wastes in working; 
and will require filling up. Let them be kept twelve 
months in the cask. If at that time it is not fine, draw 
a pint, and put half an ounce of isinglass into it, and 
let it stand four days to dissolve, stirring it twice a 
day; return it into the cask, stirring it well about, 
and bung it very close, though raise the spile to 
give it vent; the same do to every wine when bunged 
down, or the cask is in danger. When quite fine, 
bottle it, and put a piece of sugar into each bottle; 
and follow your receipts in every other particular. 
Goose-

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Gooseberry Wine.
To eight gallons of water add thirty pounds of 
sugar, boil it for ten minutes; when it is near cold, 
add to it sixty pounds of ripe gooseberries bruized, 
with three spoonfuls of yeast; let it ferment for three 
days, strain it through a sieve, press the gooseberries 
dry, tune it into a cask, and add to it two quarts of 
brandy. When it has done fermenting, stop it close 
down for twelve months, then bottle it. 
To make Orange Wine. 
To five gallons of water put eighteen pounds of lump 
sugar, boil it for fifteen minutes, and put it into a 
clean tub; when it is near cold, add to it the juice of 
fifty oranges, the rinds of ten pared very thin, and a 
little yeast; let it ferment for two days, stirring it 
three times a day; then strain out the rind, and tun 
it with the juice of six lemons made into a syrup, with 
one pound of sugar; add two quarts of brandy; when 
it has done working, stop it close down, keep it twelve 
months, and bottle it. 
To make Raspberry Wine. 
Take some fine raspberries, bruise them with the 
back of a spoon, then strain them through a flannel 
bag into a stone jar. To each quart of juice put a 
pound of double-refined sugar, stir it well together, 
and cover it close; let it stand three days, then pour 
it off clear. To a quart of juice put two quarts of 
white wine, bottle it off; it will be fit to drink in a 
week. Brandy made thus is a very fine dram, and a 
much better way than steeping the raspberries. 
To make Elder-flower Wine, very like Frontiniac, 
Take six gallons of spring water, twelve pounds of 
white sugar, six pounds of raisins of the sun chopped. 
Boil these together one hour, then take the flowers of 
elder, when they are falling, and rub them off to the 
quantity of half a peek. When the liquor is cold, 
put them in, the next day put in the juice of three 
lemons, and four spoonfuls of good ale yeast. Let it 
stand covered up two days, then strain it off, and put 
it in a vessel fit for it. To every gallon of wine put a
M3 quart


(138)
quart of Rhenish, and put your bung lightly on a 
fortnight, then stop it down close. Let it stand six 
months; and if you find it is fine, bottle it off. 
To make Elder Wine to imitate Port. 
Bake the elder berries, strain the juice through a 
sieve, and to a gallon of juice put four gallons of cy- 
der and ten pounds of lump sugar, with a little yeast; 
let it ferment together three days, stirring it twice a 
day, and tun it into a cask that will just hold it; add 
to it one quart of brandy. When it has done fer- 
menting, stop it close down for twelve months, and 
bottle it.—lf the cyder be right good, it will drink 
very little inferior to Port wine. 
To make Raisin Wine. 
Pick thirty pounds of Malaga raisins clean from the 
stalks, chop them a little, put them in a tub, and 
pour on them five gallons of water; let them stand to 
ferment for ten days, strain them through a sieve, and 
press the raisins dry. Put it into a cask with a quart 
of brandy; when it is done fermenting. stop it close 
down, but do not put the peg too tight in. 
To make Black Currant Wine. 
Boil six gallons of water, put it into a tub, and 
when it is near cold, add to it thirty six pounds of 
black currants bruized; let them stand for two days, 
and strain the juice through a sieve; add to it twenty 
pounds of loaf sugar, and a little yeast; let it stand 
for three days, stirring it three times each day; tun 
it into a barrel, with two quarts of brandy; when it 
has done fermenting, stop it close down, keep it for 
twelve months, and then bottle it. 
To make Balm Wine. 
Boil four gallons of water with fourteen pounds of 
sugar for three quarters of an hour, and put it into a 
tub; add to it four pounds of the tops of balm when 
they are in flower; bruise them a little, put to it a 
little yeast, let it stand two days, then strain and tun 
it. When it has done working, put to it a pint and 
a half of brandy, stop it close down, keep it six months, 
then bottle it.
RULES 

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RULES for BREWING. 
CARE must be taken in the first place to have the 
malt clean; and after it is ground, it ought to 
stand four or five days. 
For strong October, five quarters of malt to three 
hogsheads, and twenty-four pounds of hops. This will 
afterwards make two hogsheads of good keeping small 
beer, allowing five pounds of hops to it. 
For good middling beer, a quarter of malt makes a 
hogshead of ale, and one of small beer; or it will 
make three hogsheads of good small beer, allowing 
eight pounds of hops. This will keep all the year. 
Or it will make twenty gallons of strong ale, and two 
hogsheads of small beer that will keep all the year. 
If you intend your ale to keep a great while, allow 
a pound of hops to every bushel; if to keep six months, 
five pounds to a hogshead; if for present drinking, 
three pounds to a hogshead, and the softest and clearest 
water you can get. 
Observe the day before to have all your vessels very 
clean, and never use your tubs for any other use ex- 
cept to make wines. 
Let your casks be very clean the day before with 
boiling water; and if your bung is big enough, scrub 
them well with a little birch broom or brush; but if 
they be very bad, take out the heads, and let them 
be scrubbed clean with a hand-brush and sand and 
fullers-earth. Put on the head again and scald them 
well, throw into the barrel a piece of unslacked lime, 
and stop the bung close. 
The first copper of water, when it boils, pour into 
your mash-tub, let it be cool enough to see your face 
in; then put in your malt, and let it be well mashed, 
have a copper of water boiling in the mean time, and 
when your malt is well washed, fill your mashing-tub, 
stir it well again, and cover it over with the sacks. 
Let it stand three hours, then set a broad shallow tub 
under the cock, let it run very softly, and if it is thick 
throw it up again till it runs fine, then throw a hand- 
ful of hops in the under tub, and let the mash run 
into it, and fill your tubs till all is run off. Have 
water

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water boiling in the copper, and lay as much more on 
as you have occasion for, allowing one third for boil- 
ing and waste. Let that stand an hour, boiling more 
water to fill the mash-tub for small beer; let the fire 
down a little, and put it into tubs enough to fill your 
mash. Let the second mash be run off, and fill your 
copper with the first wort; put in part of your hops, 
and make it boil quick. About an hour is long 
enough; when it is half boiled, throw in a handful of 
salt. Have a clean white wand and dip it into the 
copper, and if the wort feels clammy, it is boiled 
enough; then slacken your fire, and take off your 
wort. Have ready a large tub, put two sticks across, 
and set your straining basket over the tub on the sticks, 
and drain your wort through it. Put your other wort 
on to boil with the rest of the hops; let your mash be 
still covered again with water, and thin your wort 
that is cooled in as many things as you can; for the 
thinner it lies, and the quicker it cools, the better. 
When quite cool, put it into the tunning tub. Mind 
to throw a handful of salt into every boil. When the 
mash has stood an hour draw it off, then fill your 
mash with cold water, take off the wort in the copper, 
and order it as before. When cool, add to it the first 
in the tub; so soon as you empty one copper, fill the 
other, so boil your small beer well. Let the last mash 
run off, and when both are boiled with fresh hops, 
order them as the two first boilings; when cool, 
empty the mash-tub, and put the final beer to work 
there. When cool enough, work it, set a wooden 
bowl full of yeast in the beer, and it will work over 
with a little of the beer in the boil. Stir your tun up 
every twelve hours, let it stand two days, then tun it, 
taking off the yeast. Fill your vessels full, and save 
some to fill your barrels; let it stand till it has done 
working, then lay on your bung lightly for a fort- 
night, after that stop it as close as you can. Mind 
you have a vent-peg at the top of the vessel; in warm 
weather, open it, and if your drink hisses, as it often 
will, loosen it till it has done, then stop it close again. 
If you can boil your ale in one boiling it is best, if 
your copper will allow of it; if not, boil it as conve-
niency

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niency serves. The strength of your beer must be ac- 
cording to the malt you allow, more or less; there is 
no certain rule. 
When you come to draw your beer, and find it is 
not fine, draw off a gallon, and set it on the fire, with 
two ounces of isinglass cut small and beat. Dissolve it 
in the beer over the fire; when it is all melted, let it 
stand till it is cold, and pour it in at the bung, which 
must lay loose on till it has done fermenting, then stop 
it close for a month.  
Take great care your casks are not musty, or have 
any ill taste; if they have, it is the hardest thing in 
the world to sweeten them. 
You are to wash your cask with cold water before 
you scald them, and they should lie a day or two 
soaking, and clean them well, then scald them. 
The Order of a Modern BILL of FARE for each 
Month, in the Manner the Dishes are to be placed 
upon the Table. 
JANUARY. 
First Course.
Cod’s Head. 
Scotch Collops. 
Leg of Lamb.
Raifolds.
Chesnut Soup. 
Petit Patties.
Boiled Chickens.   
Tongue. 
Roast Beef.
Second Course. 
Roasted Turkey. 
Marinated Smelts. 
Sweetbreads. 
Almond Cheesecakes.
Jellies. 
Mince Pies.
Larks.
Lobsters. 
Woodcocks. 
FE- 

 
 


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FEBRUARY. 
First Course.
Dish of Fish. 
Chickens.  
Ham.  
Port Cutlets. 
Sauce Robart. 
Pea Soup.
Mutton Collops.
Rump Of Beef 
a La Daube
French Pye. 
Fillet of Veal. 
Second Course.
Wild Fowls.  
Cardoons. 
Scollopt Oysters.   
Tartlets.
Epergne.
Stewed Pippins.
Ragout Mellé.
Artichoke Bottoms. 
Hare. 
MARCH. 
First Course. 
Stewed Carp or Tench. 
Sheeps Rumps.  
Beef Steak Pye.  
Veal Collops. 
Soup Lorrain.
Fillet of Pork.
Almond Pudding. 
Calves Ears. 
Chine of Mutton and 
Stewed Celery. 
Second Course. 
A Poulard Larded. 
Blancmange. 
Ragou’d Sweet.     
breads. 
Crawfish.  
A Trifle.
Prawns.
Fricasee of 
Rabbits.
Stewed pears.  
Tame Pigeons. 
APRIL

(143)
APRIL. 
First Course. 
Crimp Cod and Smelts. 
Boiled Chickens. 
Pigeon Pye.
Lambs Tails a 
la Bashemel.
Spring Soup.
Cutlets a la 
Maintenon.   
Beef Tremblong. 
Tongue. 
Loin of Veal.
Second Course. 
Ducklings. 
Asparagus. 
Roast Sweetbreads. 
Tansey. 
Jellies and 
Syllabubs.
Black Caps. 
Oyster Loaves.
Mushrooms. 
Ribs of Lamb. 
MAY. 
First Course. 
Calvert’s Salmon broiled. 
Rabbits with 
Onions. 
Pigeon Pye 
raised.
Ox Palates.
Vermicelli Soup.
Collared 
Mutton.  
Maccaroni 
Trout.  
Martelot of 
Tame Duck. 
Chine of Lamb. 
Second Course. 
Green Goose. 
Asparagus. 
Gooseberry Tarts.
Lamb Cutlets.
Epergne. 
Cocks Combs.
Custards. 
Stewed Celery. 
Roast Chickens.
JUNE

(144)
JUNE. 
First Course. 
Turbot. 
Chickens.
Lamb Pye.
Veal Cutlets.
Green Pea Soup.
Harrico. 
Ham. 
Orange Pudding. 
Haunch of Venison. 
Second Course. 
Turkey Poults. 
Pears. 
Fricasee of Lamb.
Smelts. 
Apricot 
Puffs. 
Fruit. 
Cherry Tart. 
Lobsters.
Roasted Sweetbreads.
Artichokes.
Roasted Rabbits.  
JULY. 
First Course. 
Mackarel, &c. 
Bread of Veal 
a la Braise. 
Venison Patty.
Chickens.
Herb Soup.
Pulpeton.  
Neck of Venison.  
Mutton Cutlets.
Boiled Goose and 
Stewed Red Cabbage. 
Second Course. 
Roast Turkey. 
Stewed Peas. 
Sweetbreads. 
Custards.
Fruit.
Apricot Tart.
Fricasee of Rabbits.
Blaiz’d Pippins. 
Roast Pigeons. 
AUGUST.

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AUGUST. 
First Course. 
Stewed Soals. 
Fillets of Pigeons.
French Patty.
Chickens.
Crawfish Soup.
Turkey a la Daube.  
Tongue.  
Rolard of Beef Palates. 
Fillet of Veal. 
Second Course. 
Roast Ducks. 
Maccaroni. 
Cheese Cakes.   
Matelot of Eels. 
Jellies.
Fillets of Soals.
Apple Pye.
Fricasee of 
Sweetbreads. 
Leveret.
SEPTEMBER. 
First Course. 
Dish of Fish. 
Chickens. 
Pigeon Pye.  
Harrico of Mutton. 
Gravy Soup.
Veal Collops.
Almond Tourt.
Ham. 
Roast Beef. 
Second Course, 
Wild Fowls. 
Peas. 
Sweetbreads.  
Crawfish. 
Fruit.
Ragou'd Lobsters.
Fry'd Piths.
Fry’d Artichokes. 
Partridges.
N OCTOBER. 


(146)
OCTOBER. 
First Course. 
Cod and Oyster Sauce. 
Jagged Hare. 
French Patty.
Chickens.
Almond Soup.
Small pudding. 
Fillet of Beef 
larded and roasted. 
Torrent de Veau. 
Tongue and Udder. 
Second Course. 
Pheasant. 
Stewed Pears.
Roast Lobsters.   
White Fricasee. 
Jellies.
Mushrooms.
Oyster Loaves.
Pippins. 
Turkey. 
NOVEMBER. 
First Course. 
Dish of Fish. 
Veal Cutlets. 
Boiled Turkey 
and Oyster Sauce.
Beef Collops. 
Vermicelli Soup. 
Ox Palates.
Leg of Lamb 
and Spinage.
Harrico. 
Chine of Pork. 
Second Course. 
Woodcocks. 
Sheeps Rumps. 
Oyster Patty.   
Blancmange. 
Fruit.
Crocan. 
Ragou’d Lobsters.
Lambs Ears.
Hare. 
DECEMBER.

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DECEMBER. 
First Course. 
Cod's Head. 
Chickens. 
Pudding.  
Fillet of Pork 
with sharp Sauce.
Stewed Beef.
Fricandau of Veal.
Calves Feet Pye.
Tongue. 
Chine of Lamb. 
Second Course.
Wild Fowls. 
Lambs Fry. 
Gallantine.  
Prawns. 
Jellies.
Sturgeon.
Savory Cake.
Mushrooms. 
Partridges. 
GRAVIES and SAUCES. 
CUT some carrots, turnips, onions, sweet herbs, 
chabbots, some cloves, black and clove pepper, 
let your roots be cut in slices, put them in a stew pan 
with a piece of butter, stir them over the fire with a 
wooden spoon for half an hour, let them be brown, 
put to it two quarts of boiling water, a handful of 
pease, and a few mushrooms; let it stew for one hour, 
strain it off, and use it under roasts, or in ragoos, and 
made dishes. 
To make brown Gravy. 
Cut three pounds of a leg of veal, and two pounds 
of lean beef, in thin slices, lay it in a stew pan with 
one carrot, one turnip, one onion, and a bunch of 
sweet herbs, some whole black and clove pepper, set 
it on the fire to brown, have ready three quarts of 
boiling water, and when the bottom of the stew-pan 
N2 is

(148)
is quite brown, (but not burnt) put in your water, 
and let it simmer slowly for one hour and a half, then 
strain it, and keep it for use in a cool place. 
To make white Gravy. 
Put two pounds of a leg of veal into a stew-pan, set 
it on the fire to draw for ten minutes, but do not let 
it brown; add to it two quarts of water or broth, 
some carrots, turnips, one onion, and a bunch of 
sweet herbs, some whole pepper, mace, and cloves, 
set it on the fire, and let it stew for two hours, then 
strain it, and keep it for use in a cool place. 
To make Cullis. 
Take two pounds of a leg of veal, one pound of 
ham cut in slices, and an old hen, four large onions, 
two turnips, two carrots, a bunch of sweet herbs, 
and a little cellery, some black and clove pepper, and 
mace, and set them on the fire to draw; let your 
stew-pan be quite brown, but not burnt, add to it 
three quarts of boiling water, let it stew slowly for 
two hours, thicken it up with two spoonfuls of flour, 
mixed with water, let it simmer for five minutes, pass 
it through a strainer with a wooden spoon, set it by 
in a mug, and keep it for use in a cool place. 
Sauce for a Green Goose.
Pound a handful of green wheat in a mortar, squeeze 
the juice through a sieve into a stew-pan, add a piece 
of sugar, and pour to it a quarter of a pint of thick 
melted butter, make it quite hot, add to it a quarter 
of a pint of green goose berries scalded, and serve it 
up in a boat. If you have no wheat, green it with 
spinage juice. 
Sauce for roasted Venison or Hare. 
Take a little red wine and water, a stick of cinna- 
mon, a blade of mace, and a little grated white bread, 
let it stew a little, add a bit of sugar, and serve it up 
in a boat. 
Currant

(149)
Currant Jelly Sauce for Venison. 
Put half a pound of currant jelly in a stew-pan, 
with two tea cups full of red wine, let it boil for five 
minutes, stirring it all the lime, pour it into a sauce- 
boat, and serve it up hot. 
Gravy Sauce for Venison and Wild Fowl.
Put half a pint of brown gravy into a stew-pan, 
peal five shalots, cut them very fine, and put them 
into the gravy with two spoonfuls of vinegar, to give 
it a sharp taste, a little pepper and salt, put it into  
a boat, and serve it up hot. 
Apple Sauce for a Stubble Goose or roast Pork. 
Pare six apples, cut them into slices, and put them 
into a sauce-pan with some water, set them on the 
stove to stew gently; when they are tender, bruise 
them, add a little butter and sugar, stir them, put 
them into a sauce-boat, and serve it up hot. 
Sauce for a Hare. 
Chop two spoonfuls of capers very fine, put them 
into a stew pan with half a pint of brown gravy, a 
spoonful of soy or catchup, and a small piece of an- 
chovy, let it simmer, add a little Cayen, and thicken 
it up with butter and flour; when your hare is roasted, 
dish it up with the sauce under it. 
Sauce for roasted Rabbits. 
Take their livers, cut off the gall, and boil them 
with a little parsley for one quarter of an hour, cut 
the parsley by itself, and the liver by itself, mix them 
together with some good melted butter; when your 
rabbits are roasted, dish them up with your sauce un- 
der them. 
Sauce for boiled Carp or Tench. 
Take half a pint of gravy, and two tea-cups full of 
red wine, two anchovies washed and chopped, two 
onions stuck with cloves, and a bit of horse-radish, 
let it simmer for a quarter of an hour, thicken it up 
with six ounces of butter, and a little flour, put it  
into a boat, and serve it up. 
To


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To make Anchovy Sauce.
Wash two anchovies clean, strip them from the 
bone, chop them very fine, put them into a stew-pan, 
with a tea-cup full of brown gravy, a quarter of a 
pound of fresh butter, some flour, a little lemon juice, 
a spoonful of soy, a bit of horse-radish, set it on the 
fire, and stir it all the time till it boils, take out the 
horse-radish, pour it into a boat, and serve it up. 
Lobster Sauce. 
Crack the shells of a boiled lobster, take out the 
meat, and cut it into dice half an inch square, put it 
into a stew-pan; if there is any spawn, pound it in a 
mortar, and put it to it, add six ounces of sweet but- 
ter, with a little flour. some gravy, a little juice of 
lemon, one anchovy, and a tea cup full of the liquor 
in which the fish was boiled, a blade of mace and a 
little Cayen, boil them one minute, and serve them 
up in a sauce-boat. 
Oyster Sauce. 
Open sixty oysters, put them into a stew-pan, set 
them on the fire, and boil them for ten minutes, pour 
the liquor clear from the sediment into a stew-pan, 
beard and wash your oysters clean, and put them to 
it; add six ounces of butter, a little flour, and a little 
lemon juice, set it on the fire, and stir it till it boils, 
pour it into a sauce-boat, and serve it up, or pour it 
over boiled turkeys or fowls. 
Shrimp Sauce. 
Pick one gill of shrimps, wash them clean, put them 
into a stew-pan, with one anchovy cut very fine a 
tea-cup full of gravy, a quarter of a pound of butter, 
with a little flour, and some lemon juice, let it on the 
fire, stir it till it boils, put it in a sauce-boat, and 
serve it up.—Mussel and cockle sauce are made the 
same way. 
An excellent Fish Sauce. 
Take two tea-cups full of white veal gravy, add one
spoonful of capers chopt fine, two slices of horse- 
radish, one onion, two cloves, and a quarter of an 
anchovy,


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anchovy, set them on the fire, add a quarter of a 
pound of butter, and a little flour, let it just boil, 
put it into a sauce-boat, and serve it up. 
White Sauce for Salt Fish.
Put half a pint of cream into a stew-pan, let it boil 
for ten minutes, throw in a little parsley shred fine, 
and a piece of butter and flour to thicken it, boil it 
five minutes, stirring it all the time; when your salt 
fish is boiled, lay it in your dish, with this sauce over 
it, and serve it up hot for a first course. 
Egg Sauce for Salt Fish. 
Boil six eggs hard, chop them, put them into half 
a pound of melted butter, Jet it just boil, put it into 
a boat, and serve it up. 
Bread Sauce. 
Put the crumbs of a halfpenny roll into a sauce-pan 
with some water and some pepper-corns, one onion, 
cut in slices, two ounces of butter, let it boil till the 
bread is soft, beat it up, and add three spoonfuls of 
thick cream to make it white, let it just simmer, pour 
it in a boat, and serve it up. This is a proper sauce 
for roast turkey, pheasant, or partridge. 
Cellery Sauce for roast Mutton. 
Take the white ends of cellery, cut in lengths one 
inch and a half, let it simmer in boiling water for ten, 
minutes, take it out, and put it into a stew pan, with 
half a pint of brown gravy, let it stew till tender, add 
a little pepper and salt, put it into your dish under 
roast mutton or veal. 
Cucumber Sauce. 
Take six large cucumbers, split them down the 
middle, and take out the seeds, cut them in lengths 
of one inch, and half an inch broad, add two onions 
cut small, then put a piece of butter into a stew-pan; 
when it is hot, put in your cucumber and onions, fry 
them for ten minutes, dust in a little flour, pepper 
and salt to your taste, add half a pint of brown gravy, 
let them stew till tender, skim off the fat, and serve 
them


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them up hot in a sauce boat, or in a dish under  
roast mutton or veal. 
Roe Boat Sauce. 
Cut six large onions in small dice, then put three 
ounces of butter in a large stew-pan, when it is hot 
put in your onions, let them fry till they begin to 
grow brown, then dust in a little flour, and add half 
a pint of brown gravy, let them stew till tender, and 
skim off the fat; add a tea spoonful of made mustard, 
and a little pepper and salt to your taste.— This is an 
excellent sauce to turkey legs, broiled pigs ears, and 
neats feet. 
To make Egg Sauce proper for roasted Chickens, 
Melt your butter thick and fine, chop two or three 
hard-boiled eggs fine, put them into a bason, pour 
the butter over them, and have good gravy in the 
dish.
Chesnut Sauce. 
Roast two dozen chesnuts, peal off the skin, put 
them into a little white gravy, let them stew slowly on 
a stove for half an hour, then pour in a quarter of a 
pint of melted butter, add a little sugar, and serve it 
up hot. 
Sorrel Sauce for Turbit or Fricandoe.
Pick two handfuls of garden sorrel, wash it, clean, 
boil it for four minutes in water, strain it off, and 
press the water from it, chop it fine, and put it in a 
stew-pan, with a piece of butter, a little flour, two 
tea-cups full of gravy, and a little pepper and salt, set 
it on the fire, and let it stew for ten minutes, during 
it all the time, pour it into a boat, and serve it up 
with boiled turbit. This sauce is proper to put into 
a dish under fricandoes. 
FINIS.