NEW BOOK of COOKERY; 
THE 
o R, 
Every Woman a perfect Cook : 
CONTAINING THE 
GREATEST VARIETY OF APPROVED RECEIPTS 
COOKERY and CONFECTIONARY 
IN ALL THE BRANCHES OF 
VIZ. 
BOILING, 
ROASTING, 
BROILING, 
FRYING, 
STEWING, 
HASHING, 
BAKING, 
FRICASSEES, 
RAGOUTS, 
MADE-DISHES, 
SOUPS, 
SAUCES, 
PUDDINGS, 
PIES, 
TARTS, 
CAKES, 
CUSTARDS, ] 
CHEESE- i 
CAKES, 
CREAMS, 
SYLLABUBS, 
JELLIES, . 
JAMS, 
PICKLING, 
PRESERVING, 
CANDYING, 
DRYING, 
POTTING, 
COLLARING, 
ENGLISH- 
WINES, See, 
Sec. &c. &c. &c. 
TO WHICH ARE ADDED, 
The beft Inftruftions for Marketing, and Sundry 
Modern Bills of Fare; 
Alfo Directions for Clear Starching, and the Ladies Toilet, or 
Art of and improving Beauty: 
Likewife a Colled ion of PHIS 1C AL RECEIPTS for Families, iff c. 
The Whole calculated to aflift the prudent Housewife and her 
Servants, in fumilhing the cheapest and most elegant Set of Di/hesin 
the various Departments of COOKERY, and to inftruct Ladies in many other 
Particulars of great Importance too numerous to mention in this Title Page. 
By Mrs. ELI Z. PRICE, of Berkeley-Square, 
AlTifted by others who have made the Art of Cookery their conftant Study. 
A NEW E KIT {ON FOR THE PRESENT YEAR, 
With great ADDITIONS. 
Here you may quickly learn with Carol . 
To aft the Iloufewife’s Part, 
And dvefs a Modern Bill of Fare 
With Elegance and Art. 
PRINTED FOR THE AUTHORESS 
And Sold by Alex. Hogg, No. 16,' Paternoster Kow ; 
and may be had of all other Bookfellers. 
[ Price only One Shilling. ] 
LONDON: N, B. Mrs: Price refpeStfully informs the Ladies, 
and the Public in general, that all fimilar Pub- 
lications offered under the Title of her NEW 
BOOK of COOKERY are fpurious, unlefs 
bearing her Signature and that of the Publijher, 
whom jhe has appointed the only Wholefale Ven- 
der of her New Book of Cookery, or Every 
Woman a perfect Cook. TO THE PUBLIC. 
Having, by a long courfe of practice, ac- 
quired, as I flatter myfelf, a conflderable know- 
ledge in the whole Art of Cookery, I at length 
determined to commit my obfervations to writ- 
ing, and publifli them to the world. I was con- 
firmed in this refolution by the repeated folici- 
tations of many of my friends, who having pe- 
rufed the following receipts while they were yet 
in manufcript, were pleafed to exprefs their ap- 
probation of them in the higheft terms of ap- 
plaufe. I likewife fubmitted this performance 
to the infpeflion of feveral eminent men and 
women cooks, who unanimoufly agreed in re- 
commending it as one of the moji ufeful Com- 
pendiums of the Jrt of Cookery that have appeared 
in this kingdom j and declared that all the re- 
ceipts were formed on fuch a plan, as to unite 
(economy with elegance. Induced by thefe flatter- 
ing recommendations, and convinced of the 
utility of an improved work of this kind, I have 
ventured to fubmit my performance, with all 
due deference and refpeft, to the judgment of the 
Public, but particularly to the Ladies, at whofe 
hands I reft in full hopes of candid treatment. TO THE PUBLIC. 
To render this Book the more extenfively ufeful, 
I have added a final! colledion of the moft ap- 
proved phyfical receipts, which, upon repeated 
trials, have been found peculiarly efficacious in 
the refpedive diforders to which they have been 
applied. The Reader will likewife find (be- 
fides a variety of receipts in every branch of 
Cookery) complete inftrudions for Marketing, 
feveral modern Bills of Fare, the Art of Clear- 
Starching, various Receipts in Confedlionary, 
fome choice and valuable Directions for preferv- 
ing and improving Beauty, &c. &c. In ffiort, 
I have exerted my utmoft endeavours to render 
this performance as complete as poffible, and 
humbly hope that it will meet with a favourable 
reception, as it treats of an art which defervedly 
claims the attention of the Ladies in general, 
and of Maid-Servants in particular, who, by a 
careful perufal of the following Iheets, will foon 
become perfectly accompiiffied in the whole 
Art of Cookery. 
ELIZ. PRICE, 
Berkley-Square, THE 
New Book of Cookery, 
FOR THE PRESENT YEAR. 
INCLUDING 
The Newell Improvements on the Subject. 
CHAP. I. 
OF BOILING. 
Rules and Dire Cions necejfary to he previoufy olferved 
in Boiling. 
WITH regard to the time fufficient for boiling any 
kind of meat, it is generally beft to allow a 
quarter of an hour for every pound, when the joint is 
put into boiling water. Take particular care that your 
pot be very clean, and fkim it well; for otherwife the 
fcum will flick to your meat and make it look black. 
All forts of frefli meat you muft put in when the water 
boils 3 but fait meat when it is cold. 
To boil Veal. 
Let there be a good fire when the meat is put in, and 
as foon as-the fcum begins to rife, take it clear off. A 
knuckle of veal takes more boiling than any other joint 
in proportion to its weight: for this obvious reafon, 
becaufe] all the griftles ought to be boiled foft and ten- 
der. Some cooks put a little milk in the pot with veal, 
to make it white. Boiled veal may either be fent to ta- 
ble with bacon and greens, or with parfley and butter. 
To boil Mutton or Beef. 
Having put in your meat, be careful to fkim it well, 
for a fcum will rife on every thing that is boiled. The NEW BOOK of COOKERY. 
A thick piece of beef, of twelve or thirteen pounds 
weight, will take about two hours and a half after 
the pot boils, if it is put in when the water is cold. 
When the meat is boiled, you may ferve it up with 
carrots, potatoes, greens, or turnips. A leg or loin 
of mutton may likewife be accompanied with melted 
butter and capers. 
To boll a Leg of Lamb, with the Loin fried dhout it. 
Boil the leg about an hour, cut the loin into fteaks, 
beat them with a cleaver, fry them nice and brown, and 
flew them a little in ftrong gravy ; you mud then put the 
leg in thedifh, lay the fteaks round it, place fome’ftewed 
fpinach and crifp parfley on each fteak, pour on the 
gravy, and ferve up the whole with goofeberry fauce. 
To ball a Leg of Pork. 
After it has lain in fait fix or feven days, put it into 
the pot to boil, and take care that the fire be very 
good all the while it is drefiing; becaufe it ought to 
be fully boiled, and requires half an hour more boiling 
than a leg of veal of the fame weight. It is generally 
accompanied with a peas-pudding, muftard, buttered 
turnips, greens, or carrots. 
To boil Pickled Pork. 
Having waflied the pork, and feraped it clean, put 
it in when the water is cold, or, as Tome fay, when the 
water boils; if a piece of a middling fize, an hour will 
boil it; if a very large piece an hour and a half, or two 
hours. It will turn to a jelly if kept too long it the pot. 
If the tongue be a dry one, fteep it in water all 
night, and then let it boil three hours ; if it be juft out 
of pickle, you may foak it three hours in cold water, 
and after that boll it till it becomes fit to peel. 
To boil a Tongue. 
To boll a Haunch of Venifon. 
Firft let the haunch continue in fait for a week, and 
then boil it with fome turnips, young cabbages, a cau- Of BOILING. 
liflowcr. and beet-roots ; and when you have put your 
venifon in the didi, let the vegetables be difpofed in fe- 
parate plates round it, and then you may ferve it up 
at table. 
To boll a Mam. 
After putting your ham into the copper, let it be 
about three or four hours before it boils, and keep it well 
fkimmed all the time : if it is a fmall one, an hour and 
a half is diffident to boil it, after the copper has begun to 
boil j and, if a large one, it will require two hours.—• 
When you have taken it up, drip off the fkin, rub the 
ham all over with the contents of an egg, drew crumbs 
of bread on it, bafte it with butter, and fet it to the 
fire till it becomes a light brown ; then, if it is to be 
eat hot, you may garnifh, the difti with carrots, and fend 
it up. 
To boll a Calf’s Head. 
Pick the head very clean, and foak It In water fome 
time before you put it into the pot; the brains rauft then 
be tied up in a rag, and put in at the fame time with the 
head, together with a piece of bacon.—When it is 
done enough you may grill it before the fire, and ferve 
it up with bacon and greens, and with the brains mafh- 
ed and beat up with a little butter, vinegar, pepper, and 
fait, or lemon, parfley, and fage, in a feparate plate, and 
the tongue flit and laid in the fame plate. 
To boil a Turkey. 
Firft draw and trufs your turkey, and cut down the 
breaft-bone with a knife, then few up the fkin again: 
the breaft may be filled with fluffing prepared in the 
following manner ; boil a veal Tweet-bread, and chop it 
fine, with Tome lemon-peel, part of the liver, a handful of 
bread-crumbs, a little beef-Tuet, and one or two fpoonfuls 
of cream, with two eggs, nutmeg, Talt, and pepper.—• 
Mix all thefe ingredients together, and fluff the turkey 
with part of the fluffing ; the reft may be boiled or fried, 
and laid round it: dredge your turkey with flour, and The NEW BOOK of COOKERY. 
having tied it up in a cloth, boil it with milk and wa- 
ter. An hour and a quarter will be fufflcient for boil- 
ing it, provided it be a young one. For fauce, take a 
little water or mutton gravy, an onion, a piece of lemon- 
peel, a bit of thyme, a blade of mace, and an anchovy; 
let all thefe be boiled together, and (trained through a 
lleve ; add to them fome melted butter : then lay round 
the di£h a few faufages fried, and garnifh with dices of 
lemon. 
N. B. Some make ufe of oyfter fauce with a boiled 
turkey. 
To boll a Goofe: 
Having feafoned the goofe with pepper and fait for 
five or fix days, let it boil about an hour. Serve it up 
hot with turnips, carrots, cauliflowers, or cabbage. The 
fauce for a boiled goofe may be either onions or cabbage, 
firlt boiled, and then flowed in butter a few minutes. 
To boll a Duck, 
Draw and fcald your duck, and having put it in an 
earthen pot, pour over it a pint of hot milk, in which 
it may lie two or three hours; after that dredge it well 
with flour, put it in a copper of cold water, and let it 
boil flowly for twenty minutes, then take it out and 
(mother it with onion fauce. 
To boil Fowls or Chickens. 
Put your ckickens in fcalding water, pluck and draw 
them, cut off the heads and necks, and take out the 
breaft-bone; then wafh, trufs, fmge, and flour them; 
tie them in a napkin, and boil them in milk and water, 
with a little fait, about twentyvfive minutes. You may 
ferve them up with pafley and butter, or with oyfter 
fauce, lemon fauce, &c. 
To boil Pigeons with Bacon. 
Let your pigeons be plucked, drawn and waflied very 
clean, and then boil them in milk and water by them- 
felves about twenty minutes: in the mean time boil a 
fquare piece of bacon, lav it in the middle of your diih, Of BOILING. 
flew fome fpinach to put round, and lay the pigeons on 
the fpinach ; pour melted batter over them, and garnifn 
them with crifp parfley. 
After having picked and drawn your pigeons, cut oft 
the pinions and turn the legs under the wings, then 
put thin flices of bacon, and a large beet-leaf over 
each pigeon, wrap them infeparate cloths and boil them; 
have ready four ounces of rice boiled foft, put the rice 
into fome veal gravy thickened with flour and butter, and 
boil it a little in that gravy, adding two or three fpoon- 
fuls of cream: then take out the pigeons, leaving the 
bacon and beet-leaves on them, and ferve them up with 
the rice poured over them. 
To boll Pigeons with Rice. 
To boil Snipes and Woodcocks. 
Take the fnipes and gut them clean, and boil them in 
good ftrong broth or beef-gravy \ let them be covered 
clofe and kept boiling, and ten minutes will be fuflicicnt. 
Meanwhile chop the guts and liver final], take a little of 
the gravy in which your fnipes are boiling, and ftew 
the guts in it v/ith a blade of mace. Take a few crumbs 
of bread, and have them ready fried crifp in a little frefh, 
butter. When your fnipes or woodcocks are done, add 
to the guts two fpoonfuls of red wine and a final I 
piece of butter rolled in flour; fet them on the fire in 
a faucepan, and fhake it well, (but do not ftir with a 
fpoon) till the butter is melted ; then put in the bread- 
crumbs, give the faucepan a fhake, and pour this fauce 
over the birds. You may garnifh your difh with lemoh. 
When you have properly trailed your rabbits, boil 
them about half an hour, then (mother them with onion 
fauce, pull out their jaw bones and ftick them in their 
eyes, put afprig of myrtle or barberries in their mouths, 
and ferve them up. Garnifh with diced lemon and 
barberries.- 
To boll Rabbits. The NEW BOOK of COOKERY. 
Boil a couple of rabbits, and before they are quite 
done, you muft put in a pound of faufages to boil with 
them; when they are done enough, difh them up, and 
place the faufages round the difh, with a few fried dices 
of bacon: for fauce, put melted butter and muftard 
beat up together in a cup. 
To boll Rabbits with SauTages. 
To boil Pheafa7its or Partridges. 
Let them be boiled in a confiderable quantity of 
water. As for partridges, a quarter of an hour is fuf- 
ficient to boil them. Half an hour will do a fmall phea- 
fant, and three quarters a large one. The fauce for a 
boiled pheafant may be ftewed celery thickened with 
cream, a piece of butter rolled in flour, fome grated 
nutmeg, and a fpoonful of white wine. For fauce to a 
partridge, parboil the liver, and feald fome parfley ; chop 
thefe fine, and put them into fome melted frefh but- 
ter ; then fqueeze in a little juice of lemon, and having 
boiled the whole up, pour it over your partridge. 
To boll Sturgeon. 
Clean your piece of fturgeon well, and boil it in as 
much liquor as will juft cover it, adding to the water 
a ftick of horfe- radifh, fome whole pepper, two or three 
pieces of lemon-peel, a pint of vinegar, and a little fait. 
When it is done ferve it up with the following fauce ; 
diflblve an anchovy in a pound of melted butter, bruife 
the body of a crab in the butter, put in a blade or two 
of mace, a few ftirimps or crawfifti, a little catchup and 
lemon juice, and give the whole a boil up. Garnifh 
with fried oyfters, feraped horfe-radifb, and flices of 
lemon. 
To boil a Skate or Thornback. 
Firft let your fkate be well cleaned ; then cut it in 
long narrow pieces, and throw it into fait and boiling 
water ; when it has boiled a quarter of an hour, take it 
out, flip off the Ikin, then put it again into the fauce- 
pan, with a little vinegar, and when it is done enough. 0/ BOILING. 
drain it well, and pour over it fhrimp or mufde fauce. 
You may garnilh the dilh with barberries and horfe- 
radifh. 
To boil Flounders and all Kinds of Flat Fijb. 
You muft cut off the fins, and nick the brown fide 
under the head ; then gut ycur filh and boil them in fait 
and water; make either Ihrimp, cockle, anchovy, or 
muffle fauce, and garnilh with red cabbage. 
Having well walhed and gutted your cod, rub the 
back-bone with a little fait, and boil it gently till it is 
done enough. You may ferve it up with anchovy, 
fhrimp, oyfler, or lobfter fauce, *and garnilh with dices 
of lemon, fcraped horfe-radilh, and fmall fried fifh. 
To boil a Frejh Cod. 
To drefs Salt Cod. 
Let it be fteeped in water all night, and boiled the 
next day: when it is enough, pull it in flakes into the 
dilh, pour over it egg fauce, or parfnips boiled and beat 
fine, with butter and cream, and fend it to table on a wa- 
ter difh. 
To boil a Turbot. 
Put a handful of fait into the mouth and belly of the 
turbot, and lay it in fait and water for two hours before 
it is dreffed. Then fet on your filh-kettle with water 
and fait, a little vinegar, a flick of horfe-radiih, and at 
bunch of fweet herbs. When the water boils lay your 
turbot on a filh plate, put it into the kettle and boil it 
gently. Serve it up with anchovy or lobfter fauce, and 
garnilh the dilh with crifp parfley and pickles. 
N. B. A turbot of a middling frze will take about 
twenty minutes boiling. 
To boil Mackarel. 
Soak them a confiderable time in fpring water, then 
put them into a ftewpan, with as much water as will co- 
ver them, and a little fait: let a final! bunch of fennel be 20 
The NEW BOOK of COOKERY. 
boiled along with them; and when you difh them up,, 
garnifh with the roes and the fennel Aired fine. The 
fauce generally ufed with boiled mackarel is parfley and 
butter. 
To boll Salmon, 
After having well fcraped and cleanfed your falmon 
from fcales and blood, let it lie about an hour in Ipring 
water and fait > then put It in the fiih kettle, with a fuitable 
quantity of fait and horfe-radifb, and fome fweet herbs. 
If it be a thick piece, it will take h. If an hour ; if final!, 
twenty minutes. Garnifh your difh with fcraped horfe- 
radifh and fennel, or with fried fmelts or gudgeons. The 
fauce may be melted butter, with or without anchovy* 
and fin imp or lob Her fauce. 
'To holl Eels. 
Firft fkin, gut, and wafh your eels, then roll them 
Found with the heads innermoft, and run a fkewer 
through them. Boil them in fait and water ; ferve them 
up with parfiey fauce, and garnifh with lemon. 
To boll Carp or Tench. 
Clean your carp or tench very well, and boil them in 
a ftewpan ; mix with the water fome fait, whole pepper, 
horfe-radifh, fweet herbs, and lemon-peel. For fauce 
take fome of the liquor, a pint of fhrimps, a glais of white 
wine, and an anchovy bruifed ; boil thefe together in a 
faucepai, with a piece of butter rolled in flour. 
Take off all the green part, cut the flower into four 
quarters, and let it foak an hour in clean water; then put 
it into boiling, milk and water, or (if you have no milk) 
into water only, and take care to fkim the fauccpan well. 
When the ftalks are tender, take out the cauliflower, lay 
it in a cullender to drain, and ferve it up with melted 
butter. This is, among the generality of people, one 
of the moft favourite plants in the whole kitchen garden. 
'To boll a Caulifawer. Of BOIL! NG. 
21 
To boil Broccoli. 
Fir ft ftrip oft’ all the little branches till you come to 
the top one ; then with a knife peel off the hard outiide 
fkin on the (talks, and throw them into a pan of clean wa- 
ter as you do them. Put them in a ftewpan of boiling 
water, with fome fait in it, and let them boil till they are 
tender. Send them to table with butter in a cup. Some 
people eat broccoli like afparagus, with toaft laid in the 
difh. 
Let your parfnips be well wafhed, and boiled till they 
are foft; then take off the Ikin, beat them in a bowl with 
a little fait, and add to them apiece of butter and fome 
cream, put them in a tolling pan, and let them boil till 
they are like a light cuftard pudding ; you may then lay 
them on a plate and ferve them up. 
To boil Parjhips. 
To boil Artichokes. 
Pull oft' the ftalks, and wafh the artichokes clean; 
then put them in a faucepan of cold water, but do not 
cover them. An hour and a quarter will do them after 
the water boils. When you dilh them up, put butter in 
tea-cups between each artichoke. 
To boil AJparagns. 
Having fcraped your- afparagus, foak them in clean 
water, tie them in little bundles, and boil them in a ftew- 
pan of water with fait in it. Before /ou take them up, 
toaft a round or two of a quartern loaf, which muff be 
dipped in the boiling water and laid in the bottom of 
your difh : pour a little butter over the toaft, and lay 
your afparagus on it with the white ends outwards. You 
need not pour butter over the afparagus, but fend it up 
in a fauce-boat. 
To boil Spinach. 
You muft pick and wafti your fpinach very clean, then 
put it in a faucepan that will juft hold it, fcatter a hand- 
ful of fait over it, and cover the pan clofe : don’t put any 22 
The NEW BOOK of COOKERY. 
water in, but frequently (hake your faucepan. When 
you find thefpinach fhrunk and fallen to the bottom, and 
that the liquor which comes out of it boils up, it is done ; 
then fqueeze it between two plates, and ferve it up with 
-melted butter in a boat. 
To boll Green Peas. 
Shell your peas, and put them into boiling wrater, with 
a few leaves of mint and a little fait: as foon as they boil, 
throw in a fmall piece of butter, and ftir them about; 
when they are enough, firain them in a fieve, and difll 
them up with butter in a cup. Lay a piece of bacon 
over your peas, and garnifla with mint boiled and chop- 
ped fine. 
lo boil Turnips. 
Pare them wellj and boil them in the pot with either 
beef, lamb, or mutton : when they are tender take them 
out, fqueeze them between two trenchers, put them in a 
pan, mafh them with butter and a little pepper and fait, 
and fend them to table. You may likewife fend them up 
whole, with feme melted butter in a bafon, that every one 
may butter and feafon them to his palate.—N. B. Pota- 
toes may be mafhed in the fame manner as turnips. 
To boil French Beans. 
Firft cut off the ends of your beans, then cut them 
in two, and afterwards acrofs ; put them in fait and water 
as you do them, a*d let them ftand an hour ; boil them 
in a great deal of water with a handful of fait in it, and 
take care they d© notlofe their fine green. Serve them 
up with melted butter. 
To boil Broad Beans, commonly called JVindjor Beans. 
When your beans are fhelled, put them in the pot with 
fome picked parfley and fait: in the mean time boil a 
piece of bacon by itfelf, and when you have difhed up 
the beans, lay the bacon over them, and fend parfley and 
butter in a fauce-boat. Gamifii with boiled parfley. Of ROASTING. 
23 
CHAP. 11. 
OF ROASTING. 
General Directions with Regard to Roafling. 
IN the firfl place, you mull regulate your fire accord* 
ing to the piece of meat you are to drefs ; if it be a 
fmall or thin piece, make a pretty little brifk fire ; but if 
it be a large joint, let a very good fire be laid to cake. 
Take care to keep your fire always clear, and let your 
fpit be very clean. When the fleam draws near the fire, 
it is a fign the meat is done enough; but you will befl 
judge of that from the time it was put down. Obferve 
that in frofly weather all kinds of meat take more time in 
dreffing. 
To roaji Mutton. 
If it be a chine or faddle of mutton, you mufl raife 
the fkin, and then fkewer it on again ; for that will pre- 
vent its being fcorched. Strip off the fkin about a quar- 
ter of an hour before you take it up ; throw fome flour 
on your meat, together with a handful of fait, and bafle 
it with butter. Roafl mutton, when ferved up, may be 
accompanied with French beans, broccoli, potatoes, cau- 
liflower, horfe-radifh, or water-creffes.—N. B. Onion 
fauce is frequently ufed with a fhoulder of mutton, ei- 
ther roafled or boiled. 
To roaji Mutton fo as to make it eat like Venifon. 
Having procured a fat hind-quarter of mutton, cut 
the leg in the fhape of haunch of venifon, lay it in a 
pan, and pour over it a bottle of red wine, in which 
it muff lie twenty-four hours; then put it on the fpit, 
and bafle it with the fame liquor and butter all the time 
it is roafling. If you have a good quick fire, your meat 
will be done in two hours. You may fend it to table 24 
The NEW BOOK of COOKERY. 
with fome good gravy in one baton, and currant jelly in 
another. 
To roajl a Leg of Mutton with Oyf.ers or Cockles. 
Take a leg of mutton that has been butchered two or 
three days before, ftuff it all over with oyfters or cockles, 
and roaft it. Garnifti the difli with horfe-radifh. 
To roajl Beef. 
Butter a piece of writing-paper, and faften it with 
fmall fkewers to the top of your beef j then lay it down 
to a good fire, throw fome fait on it, and bafte it well 
with good dripping. A little while before you take it 
up, remove the paper, dredge the meat with fome flour, 
and bafte it with a piece of butter. Garnifh the difli 
with feraped horfe-radifh, and fend it to table with broc- 
coli, French beans, potatoes, horfe-radilh, or cauliflower. 
When you want to keep your meat a few days before 
you drefs it, you muft dry it well with a clean cloth, then 
flour it all over, and hang it up in a place where the 
air may come to it. 
To roaft Teal. 
In dreffing a fillet or loin of veal, paper the udder of 
the fillet to preferve the fat, and the back of the loin to 
prevent it from being fcorched. Lay your meat at fome 
diftance from the fire till it is foaked, and then draw it 
nearer the fire ; bafte it well with butter, and duft it 
with a little flour. The fluffing for a fillet is made 
thus : take half a pound of fuet, about a pound of grated 
bread, fome parfley, thyme, fweet majoram, and favory, 
a piece of lemon-neel, nutmeg, pepper, and fait, and 
mix them up together with the yolks and whites of a 
few eggs. 
A breaft of veal muft be roafted with the caul ®n, 
and the fweet-bread fkewered on the back-fide: when it 
is almoft done, take off the caul, and bafte it with but- 
ter and a little flour. Of ROASTING. 
25 
When you lay it down, bafte it well with frefh butter, 
and fcatter on it a very little flour; then bafte it with 
what drips from it; and juft before you take it up, 
fprinkle on a little fait and chopped parfley, and bafte 
it again with butter. You may ferve it up with mint 
fauce, green peas, afallad, cauliflower, or French beans. 
To roajl Larnb. 
To roajl a Leg of Lamb with Forcemeat. 
Take a large leg of lamb, and with a (harp knife cut 
©fF all the meat, leaving the (kin whole with the fat on 
it: then chop the meat fmall with half a pound of beef 
fuet, fome marrow, a few oyfters, an onion, an anchovy, 
fome fweetherbs, lemon*peel, mace, and nutmeg; and 
having beat all thefe together in a mortar, fluff die fkin 
with them, few it up, rub it with the yolks of eggs, fpit 
it, flour it all over, lay it down to the Are, and bafte it 
well with butter: when done, pour fome nice gravy into 
the difti, and fend it up. 
In roafting a loin of pork, you muft cut the fkin acrofs 
in fmall ftreaksfand take care that it be jointed before 
you lay it down ; it is fometimes ferved up with onions, 
—A fparerib firould be roafted before a clear fire, and 
bafted with a fmall piece of butter, a little flour, and 
fome fage fhred fine: fend it up with apple fauce. The 
knuckle of a roaft leg of pork is frequently fluffed with 
fage and onion chopped fmall, with a little pepper and 
fait, and eat -with gravy and apple fauce. But the beft 
Way of roafting a leg is as follows: firft parboil it, then 
fkin it and lay it down, and bafte it with butter ; take a 
little fage (bred fine, a few crumbs of bread, fome nut- 
meg, pepper, and fait; mix thefe together, and ftrew 
them over your meat while it is roafting: fend up fome 
gravy in the difh, and ferve it up with apple fauce and po- 
tatoes. A grifkin may be drefled in the fame manner. 
N. B. Pork muft be well done, otherwife it is .vpt te 
forfeit. 
To roajl Pork. The NEW BOOK of COOKERY. 
To roaft a Tongue. 
iou mult parboil it firft, then roaft it; bafte it well 
with butter, Hick ten or twelve cloves about it, and 
fend it to table with fome gravy and fweetfauce.—N. B. 
An udder, drefled the fame way, is very good eating. 
To drejs a pickled Neat's Toiigue. 
Having firft foaked it, boil it till the fkin will peel off, 
then ftick it with cloves, put it on the fpit, wrap a veal 
caul over it, and roaft it till it is enough ; after which 
you muft take off the caul, and ferve up your tongue 
with gravy in the difh, and fome venifon fauce in a boat. 
Garnifh with rafpings of bread and fiiccd lemon. 
To roajl a Pig. 
Put into the belly of your pig a few fage leaves chop- 
ped, a piece of butter, a cruft of bread grated, and fome 
pepper and fait; few it up, fpit it, and lay it down to a 
large brifk fire. Flour it all over very thick, and con- 
tinue to do fo till the eyes begin to ft art. As foon as 
you find the fkin tight and crifp, and that the eyes are 
dropped, lay two bafons in the dripping-pan, to receive 
the gravy that comes: from it. When the pig is enough, 
put a lump of butter into a cloth, and rub all over it, tilf 
the flour is quite off*; then take it up into your difh, and 
having cut off the head, cut the pig in two down the 
back; chop off the ears, and place one upon each fhoul- 
der 5 cut the under jaw in two,and lay one on each fide ; 
melt fome butter, put it into the gravy that came from your 
pig, boil it up and put it into the difh with the brains 
bruifed fine, and a little Hired fage j then fend the whole 
to table, with bread fauce in a bafon, and earnifh with 
lemon. 
Take two or three anchovies, a few leaves of fage, and 
the liver of the pig; chop them very fmall, and put them 
into a marble mortar, with half a pint of red wine, fome 
butter, bread-crumbs, and pepper : beat them all toge- 
ther to a pafte, and few them up in your pig’s belly ; 
then 
A Pig barbuued. Of R O A S T I NG. 
27 
then lay it down to the fire, Tinge it well, pour in the 
dripping-pan two or three bottles of red wine, and bafte 
it with wine all the time it is roafting. When it is al- 
moft done, take the Tauce out of your dripping-pan, add 
to it one anchovy, half a lemon, and a bunch of fweet 
herbs, boil thefe a few minutes, then take up your pig, 
put a Tnall lemon or apple in its mouth, drain your fauce, 
and pour it on boiling hot; lay barberries and fliced le- 
mon round the pig, and ferve it up whole. 
To roajl a Calf's Liver. 
Lard it with bacon, fallen it on the fpit, and roaft it 
with a gentle fire; fend it to table with good veal gravy, 
or melted butter. 
To ronfl Tent [on. 
Take a haunch of vein Ton, and when you have {pitted 
it, lay over it a large Iheet of white paper, then a thin 
pafte with another fheet of paper over it, and tie it well 
to prevent the pafte from falling. About five or fix 
minutes before you take it ug, take off the paper and 
pafte, bafte It with butter, and dredge ,jt with a little 
flour ; when you dilh it up, let it be accompanied with 
Tome good gravy in one fauce boat, and fweet fauce in 
another. If it be a large haunch, it will take three hours 
roafting. The neck and (boulder may be drelfed the 
fame way. The fauce for venifon may be either cur- 
rant jelly wanned, or half a pint of red wine, with a 
quarter of a pound of fugar, fimmered over a clear fire 
for (even or eight minutes ; or about half a pint of vine- 
gar, with a proportionate quantity of fugar, fimmered 
till it becomes of the confidence of a fyrup, 
Having traded your rabbits, put them down to a 
quick clear fire, dredge them, bade them well with but- 
ter, and roaft them near three quarters of an hour: boil 
the livers with a bunch of parfley, and chop them very 
fine •, then melt feme good butter, put into it half the li- 
ver and parfiey, and pour it in the difhj garni ill with 
To roajl Rabbits. 28 
The NEW BOOK of COOKERY. 
the other half. The French fauce for rabbits confifts 
of onions minced final!, fried and mixed up with pepper 
and muftard.—-Some people put a pudding in a jabbits 
belly when they roaft it. 
To roaft a Hare. 
Stuff your hare with a pudding made thus : take fome 
crumbs of bread, a quarter of a pound of beef-fact 
minced fine, the hare’s liver parboiled and chopped 
fmalJ, fome butter, two or three eggs, one anchovy, a 
little lemon-peel, parfley, thyme, nutmeg, pepper,and fait; 
mix thefe feveral ingredients together, and put them into 
the belly of your hare, and then roaft it. Put about 
three pints of milk and half a pound of frefh butter in 
your dripping-pan, which ought to be very clean: bafte 
the hare with this all the while it is roafting; and when 
it has foaked up all the butter and milk, it will be done 
chough. Serve it up with melted butter and cream, 
currant jelly, gravy, or claret fauce. 
Another Way of roafting a Hare. 
Take a piece of fit bacon, fome bread-crumbs, 
the liver of a hare, an anchovy, a fhalot, fome nutmeg 
and winter-favory ; chop thefe fine, beat them up to a 
pafte, and' put them into the hare ; then lay it down' to 
the fire, bafte it with ftale beer, put a fmall piece of 
bacon in the dripping-pan, and when it is half roafted, 
bafte it with butter : fend it to table with melted batter 
and favory. 
To roaft a Turkey. 
You muff take a pound of veal cut (mail, Haifa 
pound of beef-fuet chopped, fomc parfley, thyme, and 
favory, two cloves, a bit of lemon-peel, half a nutmeg 
grated, fome mace, pepper, and fait, the yolks of two 
eggs, and a fufficient quantity of grated bread; mix the 
whole together and fluff the craw of your turkey with 
it; then paper the breaft, and having fpitted the turkey, 
lay it down at a proper diftance from the fire, finge it 
With white paper, duff on fome flower and bafte it with Of ROASTING. 
29 
butter. When it is enough fend it up with Tome good 
beef gravy in a difh, and either onion, bread, celery, or 
oyfter fauce in a boat. Garnifli with lemon and pickles. 
N. B. A fmall turkey will take three quarters of an 
hour in roafting; a middling one a full hour; a very 
large one, an hour and a halt. A full grown goofe will 
take an hour; a large fowl three quarters of an hour; a 
middle fize fowl half an hour; a fmall chicken twenty 
minutes; a tame duck of a middling fize takes about 
half an hour; a wild one, fifteen or twenty minutes : 
but this depends entirely on the goodnefs or fiacknefs of 
your fire. 
To roaj} a Gooje or a Duck. 
Chop a few fage leaves and one or two onions, mix 
them with fome butter, pepper, and fait, and put them 
into the belly of your goofe or duck ; then fpit it and 
lay it down, finge it well, dredge it with flour, and bafte 
it with frefh butter. When you difh up your goofe, 
fend gravy in one bafon, and apple-fauce in another. 
Pour fome gravy in the difh with your duck, and fend 
up onion fauce in a boat. 
The fauce for a roafted green goofe is made thus: 
take fome melted butter, put into it a fpoonful of the 
juice of forrel, a little fugar, and a few coddled goofe- 
berries; then pour it in your fauce-boat, and ferve it up 
hot. 
To roajl Fowls or Chickens, 
Having drawn and trufled your fowls, lay them down 
to a good fire, finge, dredge, and bafte them well with 
butter: ferve them up with gravy in the difh, and either 
egg, bread, fhalot, or oyfter fauce in a bafon. 
To roaft a Fowl or Turkey with Chcfnuts. 
Take a quarter of a hundred chefnuts, roaft and peel 
them; bruife about a dozen of them in a mortar, with 
the liver of the fowl a quarter of a pound of ham, and 
ftwne Tweet herbs; mix thefe together with Tome mace, 
pepper, fait, and nutmeg, and having put them into your 
fowl, fpit and roaft it, and bafte it with butter. For The NEW BOOK of COOKERY. 
fauce, take the reft of the chefnuts, chop them fmall, and 
put them into fome ftrong gravy, with a glafs of white 
wine, and a piece of butter rolled in flour; pour the 
fauce in the difh, and garnifti with water-crefles and 
diced orange. 
To roajl Wild Ducks, Widgeons, or Teal. 
If your fire be very good and brifk, a teal, wild duck, 
or widgeon will be done in a quarter of an hour. The 
following fauce will fuit all kinds of wild fowl: take a 
fufficient quantity of veal-gravy, feafon it with pepper 
and fait, fqueeze in a little claret, and the juice of two 
oranges. 
To roajl Pheafants or Partridges. 
Lay them down at a good diftance from the fire* 
dredge them, and bafte them with nice butter, that they 
may go to table with a fine froth ; they will take twenty 
minutes or half an hour roafting i when you difti them 
Up, let there be fome gravy in the difti, and bread or 
ctlery fauce in a boat.. Garnifli with dices of oranges 
or lemon. 
N. B. You may, if you pleafe, lard turkeys, par- 
tridges, pheafants, larks, ortolans, &c. when you roaft 
them. 
To roajl' Pigeons. 
Stuff them, with a piece of butter, fome chopped 
parfley, pepper, and fait \ then put them on a fmall fpit, 
dour them, and bafte them with butter; they will be 
done in fifteen or twenty minutes. Many people roaft 
them by a firing faftened to the top of the chimney- 
piece. When they are enough, lay them in the difh, 
and put bunches of afparagus, round them, with parfley 
and butter for fauce. 
Put your larks, upon a long fkewer,, then tie the 
fkewer to a fpit, and let them roaft ten or twelve minutes 
at a quick dear fire: bafte them with good butter,, and 
To r oajl Larks * Of ROASTING. 
31 
jftrew over them a few crumbs of bread mixed with 
flour : then fry fome bread-crumbs with a piece of but- 
ter, and lay them in the difh round your birds. Send up 
gravy in a boat, and garnifh with diced orange. Orto- 
lans may be dreiTed the fame way. 
Trufs your Gripes, and put them on a fmall bird-fpit; 
dredge them, and bafte them well with butter: have ready 
a dice of bread toafted brown, which muff be laid in a 
drill, and fet under the birds while they are« roafting. 
They will take a quarter of an hour or twenty minutes. 
When they are done, take them up, and lay them on the 
toaft j pour fome beef-gravy and melted butter in the 
difh, and garnifh with orange or lemon. 
N. B. You need not draw a woodcock or fnipe when 
you roaft it. 
To roajl Snipes or Woodcocks. 
To roajl Squalls. 
Let them be Huffed with beef-fuet and Tweet herbs 
chopped and feafoned with a little fpice: Tpit them, and 
when they begin to grow warm, bafte them with fait and 
water; then flour them, and bafte them with a little 
butter. Meanwhile diffolve an anchovy in good gravy, 
with two or three fhalots chopped fmall, and the juice 
®f a Seville orange ; difh up your quails in this fauce, 
and garnifh with lemon and fried bread-crumbs. 
Skin your eel, fcour it well with fait, gut, wafh, and 
dry it; fcotch it on both ftdes, rub it over with yolks of 
eggs, and fluff its belly with a forcemeat made of fuet, 
fweet herbs, a fhalot, pepper, fait and nutmeg: then 
draw the fkin over it, and fallen it on the fpit; bafte it 
with butter, and ferve it up with anchovy fauce. 
To roajl a large Eel. 
To roajl Sturgeon. 
Take a piece of frefh fturgeon, let it lie fix or eight 
hours in water and fait: then Tpit and lay it down, bafte 
it with flour and butter, ftrew over it fome grated nut- The NEW BOOK of COOKERY. 
meg, a little beaten mace, pepper, and fait, a few crumbs 
of bread, and fome Tweet herbs powdered fine. When 
your fturgeon is done, difh it up, and garnifh with 
flices of lemon. For fauce, take a pint of water, a bit 
of lemon peel, an onion, an anchovy, a bunch of Tweet 
herbs, Tome horfe-radilh, mace, cloves, and whole pep- 
per; let this mixture boil a quarter of an hour, then 
ftrain it, put it again into the Taucepan, with a pint of 
white wine, a few oyfters, the infide of a crab or lobfter 
bruifed fine, two or three Tpoonfuls of catchup and wal- 
nut pickle, and a lump of butter rolled in flour ; boil 
the whole up together, and pour it over the fifh. 
To roaji a Lohjier. 
Firft parboil your lobfter, then rub it well with 
butter, and fet it before the fire ; bafte it all over till the 
fhell looks of a dark brown colour, and ferve it up with 
melted butter in a bafon. 
To roaji a Pike. 
Having gutted and cleaned your pike, take a few 
crumbs of bread, Tome beef fuet, chopped parfley, 
thyme, favory, mace, nutmeg, fait, and pepper, and mix 
them up with raw eggs and a piece of butter; make the 
whole into a long pudding, and put it in the belly of 
your fifh : then put two laths on each fide of the pike, 
and fix it on the Tpit; and while it is roafting, bafte it 
with anchovies drifolved in butter. Send it to table 
with anchovy or oyfter fauce, and garnifh with lemon. Of BROILING. 
3 3 
CHAP. 111. 
OF BROILING, FRYING, STEWING, 
HASHING, and BAKING. 
BROILING. 
TAKE care that you have a clear brifk fire when 
you broil any thing, and that your gridiron be 
very clean. Lay your (leaks on the gridiron, and fprin- 
kle a little pepper and fait over them. If they are beef 
(leaks, you need not turn them till one fide is done; but 
if they are mutton or pork (leaks, they mud be fre- 
quently turned. When they are enough, take them off 
the gridiron very carefully, that none of the gravy may 
be loft ; lay them in a hot dilh, rub them well with but- 
ter, and mix with the gravy an onion or (halot chopped 
as fmall as poflible. The general fauce for (leaks is, 
horfe-radifti for beef, pickles for mutton, and muftard 
for pork. 
To broil Steaks. 
To broil Chickens. 
You muft flit them down the back, feafon them with 
pepper and fait, and lay them on a very clear fire, at a 
good diftance: let the infide lie downwards till it is 
above half done; then turn them, and be careful that 
the deftly fide do not burn; fcatter over them fome fine 
rafpings of bread, and let them be of a fine brown. For 
fauce fend up good gravy with muftirooms, and garnifti 
your difti with lemon, and the livers and gizzards 
broiled. 
To broil the Tongues of Sheep or Hoggs. 
Boil the tongues firft, then blanch and fplit them, 
feafon them with fait and pepper, dip them in eggs, 
ftrew fome crumbs of bread on them, broil them till The NEW BOOK of COOKERY. 
they are brown, and fend them to table with a little 
gravy and butter. 
When you have picked and drawn your pigeons, you 
muft fplit them down the back, and having feafoned them 
with a little pepper and lalt, lay them on the gridiron, 
rub them over with butter, and keep turning them till 
they are done; then difti them up, pour over them cither 
gravy or melted butter, and garnifh with crifped pardey. 
To broil Pigeons. 
To broil Eels, 
Having fkinned and cleanfed your eels, rub them with 
the yolk of an egg, drew over them chopped pardey, 
fage, pepper, fait, and bread crumbs, lay them on your 
gridiron, and when they are enough ferve them up with 
pardhy and butter, or anchovy fauce. 
To fpitchcock Eels. 
Split a large eel down the back, joint the bones, and 
cut it in two or three pieces ; put a little vinegar and 
fait in dome melted butter, in which your eel muft lie 
three or four minutes ; then take the pieces up one by 
one, turn them round on a thin fleewer, roll them in 
crumbs of bread, and broil them of a fine brown; lay 
them on your difti with plain melted butter, and fried 
pardey for garnldi. 
To broil Salmon, Cod, Whitings, Haddocks, Mackarel, or 
Weavers. 
Have a quick clear fire, and fet your gridiron high ; 
then dour your fifti, and broil them of a good brown. 
For fauce take dome melted butter, with the body of a 
lobfter bruifed in it, and pour it in your diih, or into a* 
fauce boat. Garnidi with diced lemon and horfe-radifh. 
N. B. You may, if you like it, fluff mackarel when 
you broil them. 
Tb broil Cod-Sounds. 
Let them lie a few minutes in hot water; then rub 0/ FRYING 
them well with fait, take off the black dirty (kin, put 
them in a faucepan, and let them firnmer till they begin 
to be tender ; take them out, fprinkle on them fome 
flour, fait, and pepper, and lay them on the gridiron j 
ferve them up with melted butter and muftard. 
Scale, gut, and wafti your herrings, cut off their 
heads, dry them in a cloth, notch them acrofs with a 
knife, flour and broil them. In the meantime take die 
heads that you cut off, mafh them, and boil them a 
quarter of an hour in ale or fmall beer, with an ouion or 
fome whole pepper ; then ftrain this mixture and thicken 
it with butter, muftard, and flour: pour this fauce into 
a boat, and fend it up with the herrings. 
To broil Herrings. 
FRYING. 
Beat your fteaks well, and fry them in half a pint of 
good ale ; whilft they are frying, take a large onion cut 
Irnall, fome grated nutmeg, pepper, and fait, and a little 
parfley and thyme (bred fine; roll all together in a piece 
of butter, and then in a little flour; put this into the 
frying-pan, and give it a (hake. When the fauce is of 
a proper thicknefs, and the fteaks are tender, you may 
difti them up and fend them to table. 
To fry Beef Steaks. 
Another Method of frying Beef Steaks. 
You muft cut the lean by itfelf, and fry it in as much 
butter as will juft moiften the pan; pour out the gravy 
as it runs from the meat, and turn your fteaks frequently; 
then fry the fat by itfelf, and lay it upon the lean fteaks : 
add to the gravy a glafs of red wine, half an anchovy, a 
fhalot chopped fmall, fome pepper,, fait, and nutmeg; 
give it a boil up, pour it over the fteaks, and ferve them 
up. The NEW BOOK of COOKER Y. 
Firft take a few crumbs of bread, a piece of lemon- 
peel ftired fine, a little chopped thyme and parfley, with 
fome nutmeg, pepper and fait; then cut a loin of mutton 
into fteaks, beat them well, and rub them all over with 
the yolks of two or three eggs. Fry your fteaks of a 
nice brown, and while they are frying, ftrew on them the 
bread crumbs, &c. Let your fauce be good gravy, with 
a fmall anchovy in it, and two or three fpoonfuls of claret. 
To fry Mutton Chops. 
To fry Veal Cutlets• 
Lard them with flips of bacon, wafh them over with 
eggs, and ftrew on them fome grated lemon peel, bread 
crumbs, fweet herbs, fait, pepper, and nutmeg, and fry 
them in good butter. When you difti them up, pour 
fome hot gravy over them j and garnilh with lemon and 
pickles.. 
Cut your veal into very thin pieces, dip them in the 
yolk of an egg, and after that in crumbs of bread, with 
a few fweet herbs and ftired lemon peel in it; then grate 
fome nutmeg over them, and fry them in frefli butter. 
Meanwhile make a little gravy of the bone of the veal; 
and when your meat is fried, lay it in a difti before the 
fire ; then throw fome flour into the pan, ftir it round, 
put in the gravy, fqueeze in it a little lemon juice, and 
pour it over the veal. Garnifti with flices of lemon. 
To fry cold Veal. 
Having cut a loin of lamb into thin fteaks, feafon 
them with pepper, fait, and nutmeg, and fry them with 
good butter. When they are enough lay them in a difh 
before the fire, that they may keep hot; then pour out 
the butter, fcatter a little flour on the bottom of the pan, 
put in a quarter of a pint of boiling water, and a lump 
of butter; fhake the whole together, boil it up, pour 
it upon your fteaks, and ferve them up. 
To fry Lamb Steaks. Of FRYING. 
37 
To fry Tripe. 
You muft cut your tripe into pieces of about the 
length of three inches, dip them in bread crumbs and the 
yolk of an egg, and fry them of a good brown; then take 
them out of the frying-pan, and lay them in a difti to 
drain: fei)d them to table with melted butter and muftard 
in a bafon. 
To fry Sweetbreads and Kidneys. 
When you have fplit the kidneys, fry them and the 
fweethreads in butter; ferve them up with mufhroom 
faucc, and garnifh your difti with lemon and fried parfley. 
To fry Saufages. 
Cut them in fmgle links, and fry them in good but- 
ter; then take a round of a loaf, fry it of a nice brown 
in the fame butter, and lay it in the bottom of your difh; 
put the faufages on the toaft in four parts, lay poached 
eggs between them, and difti them up with melted butter. 
To fry Saufages with Apples. 
Take fix apples, and half a pound of faufages; cut 
four of the apples into thin flices, and quarter the other 
two; then fry them with the faufages, and when they 
are enough, lay the faufages in the middle of }rour difh, 
and the fliced apples round them. Garnifh with the 
quartered apples. 
To make Scotch Collops. 
Cut Tome veal in fmall thin collops, beat them well 
with a rolling pin, dip them in the yolks of eggs, grate 
feme nutmeg over them, and fry them in a little butter 
till they are of a fine brown; then pour the butter 
from them, put in the pan half a pint of gravy, a few 
mufhrooms, a glafs of white wine, a piece of butter 
rolled in flour,a little cream, and the yolks < f two eggs; 
and ftir it all together with your meat. When the col- 
lops are done, put them in your difh, pour the fauce on 
them, lay over them forne forcemeat balls, and little flices 
of bacon, and garnifti with lemon.-—N, B, If you would 38 
The NEW BOOK of COOKERY. 
have the collops white, you rauft neither dip them in 
eggs, nor fry them brown. 
To fry Calf’s Liver and Bacon. 
Slice the liver, and fry it nice and brown, then fry 
the bacon ; lay the liver in your difh, and the bacon 
upon it; ferve them up with gravy and butter mixed 
with the juice of an orange or lemon, and garniih the 
dilh with lemon cut in dices. 
To fry Flat FIJI.b. 
Dry them well in a cloth, flour them, and rub them 
over with the contents of an egg; fry them either in 
oil, butter, hog’s lard, or dripping, and let them be of 
a fine light brown. Send them to table with melted 
butter, or what fauce you pleafe. 
To fry Carp or Tench. 
Firft fcale, gut, and wafh them, then fprinkle them 
with fait, flour them, and fry them in clarified butter. 
Serve them up with whatever fifh fauce you like, and 
garnifh with lemon, crifp parfley, and fried fippets.— 
N, B. Tench are fometimes fried with forcemeat. 
To fry Herrings. 
When you have cleaned your herrings well, duft them 
with a little flour, and fry them in dripping or butter: 
fend them up with butter and muftard in a bafon, or 
with the fame fauce that I have before directed for broil- 
ed herrings. Garnifh your difh with the roes and onions 
fried. 
To fry Trout. 
Having fcaled, gutted, wafhed, and dried your trout, 
flour them, and fry them of a fine brown, either with 
butter, dripping, or fuet: difh them up with anchovy 
fauce, or plain nelted butter, and garnifh with fliced 
lemon and crifp,.cl parfley. You may fry perch, fmall 
pikes, gudgeons, roach, fmelts, and other fmall fifh in 
the fame manner, Of FRYIN G. 
To fry Eels. 
Skin and clean your eels, fplit them and cut them iti 
pieces; let them lie two or three hours in a pickle conn 
poled of vinegar, lemon juice, pepper,-fait, diced onions, 
and bay leaves; then flour them well, and fry them in 
clarified butter. When you difli them up, fend with 
them melted butter and anchovy fauee in depurate boats. 
Garnilh with fried parfley and dices of lemon. 
To fry L ampreys. 
Save the blood of your lampreys, walh them in hot 
water to take off the dime, and cut them into pieces, 
try them (not quite enough) in frefh butter; then 
drain out all the fat, pour in a little wins, and give your 
pan a /hake; feafon them with pepper, fait, nutmeg, 
Iweet herbs, and a bay leaf; put in a few capers, a lump 
of butter rolled in flour, and the blood that was laved ; 
ihake the pan feveral times, and cover the lampreys clofe. 
When they are done, take them out, and lay them in 
your dilh; give the fauce a quick boil, fqueeze in a 
little lemon juice, and pour it over the fiih. Make ufe 
of lemon for garniih. 
Make a batter of milk, flour, eggs, mace, and nut- 
meg; then wafh your oyfters clean, dip them in the 
batter roll them in crumbs of bread, and fry them of a 
light brown in butter or hog’s lard. They are a proper 
garnilh for any difh of fifli, as well as for many other 
diihes. 
To fry Oyjlers. 
S T E W I N G. 
To Jieiv Beef Steaks. 
Firft half broil your beef (leaks, then put them into a 
ftewpan, feafon them with pepper and fait, juft cover 
them with gravy, and put in a piece of butter rolled m 
flour: let them ftew gently half an hour, then add the 40 
The NEW BOOK of COOKERY. 
yolks of two eggs beat up, dir all together for two or 
three minutes, ami diih up your dcaks. Garnifh with 
pickles and draped horfe-raddifh. 
To Jieiv a Rump of Beef. 
You muft half road your beef, then put it in a deep 
pan, with two quarts of water, one quart of red wine, a 
fhalot, fane fwcet herbs, pepper, and fait, two or three 
blades of mace, and a fpoonful or two of walnut catchup 
and lemon pickle; let it dew over a moderate fire, clofo 
covered, for two hours; then take it up and lay it in a 
deep difh ; drain the gravy, put in half a pint of mufh- 
rooms and an ounce of morels, thicken it with flour and 
butter, and pour it over the beef, Garnidi with horfc- 
radidi and beet-root. 
Having wafhed your palates clean, put them into a 
faucepan of cold water, and let them dew foftly over a 
flow fire till they arc tender; then cut them in feveral 
pieces, and didi them up with artichoke-bottoms and 
cocks-combs. Garnidi with diced lemon, and fwect- 
breads fried or drewed. 
To flew Ox Palates. 
To flew Peal. 
Fird take Tome veal, either raw, boiled or roaded, 
and cut it into thick dices ; then put thefe pieces in a 
dewpan, with jud water enough to cover them; feafon 
them with pepper, fait, mace, nutmeg, a dial lot, fome le- 
mon-peel, fwcet marjoram, and thyme. When they are 
dewed alined enough, put into the liquor fome mudi- 
room gravy, a little lemon juice, and a glafs of white 
wine, and dew them a little while,longer; then drain 
off the fauce,«and thicken it with cream, or butter roll- 
ed in flour; pour your fauce into the didi, and garnidi 
with fried oyders, or with dices of lemon and bits of 
broiled bacon. 
To- Jieiv a Neck or Leg of Mutton. 
You mu ft firft bone the joint that you are going to 
flew; then put your meat in a faucepan, with Tome Of STEWING. 
whole pepper, fait, mace, and nutmeg, one anchovy, 
a turnip, a few fweet herbs, two onions, a pint of ale, 
a pint of red wine, two quarts of water, and a hard 
crulf of bread; cover it clofe, and when it is ftewed 
enough, ferve it up with toafis and the gravy.—N. B, 
An ox-cheek may be drefled in the fame manner. 
To fevj Mutton Chops. 
Put them into a fhallow tin pan, with a very fmall 
quantity of water, and fome pepper and fait ; cover your 
pan very clofe, and place it over a flow fire. When the 
chops are done (which will be in averylhort time) difti 
them up with their own liquor* and garnifh with pickles. 
To flew a Pig. 
Let your pig be roafted till it is hot through : then 
fkin it, cut it in pieces, and put it in your ftewpan, to- 
gether with fome ftrong gravy, a gill of white wine, an 
onion, a little marjoram, a piece of butter, three or four 
fpoonfuls of elder vinegar, fome fait, pepper, and nut- 
meg. When it is enough, take it out, laying it upon 
fippets, and ferve it up with fliced lemon for garnilh. 
To few a Hare. 
Cut the hare into pieces, and lay it in a flew-pan, 
with a quart of beef gravy, an onion ftuck with cloves, 
an anchovy, fome pepper, fait, fweet herbs, &c. Cover 
it clofe, and let it ftew till it is tender; then put it in a 
foupdifh, and having thickened your gravy with butter 
and flour, pour it over the hare; lay fippets in the dilh, 
and garnifh with 11 ices of lemon. 
To few Rabbits. 
Divide your rabbits into quarters, lard them with 
pretty large flips of bacon, and fry them; then put them 
in a ftew-parr, with a quart of good broth, a glafs of 
white wine, a bunch of fweet herbs, a little pepper and 
fait, and a piece of butter rolled in flour. When they 
are enough, dilh them up, and pour the fauce on them, 
Garnifß with fliced orange* The NEW BOOK of COOKERY. 
Put your fowl or turkey into a faucepan, with a 
fuificient quantity of gravy, a bunch of celery cut fmall, 
an onion, a fprig of thyme, and a muftin rag filled with 
mace, pepper, cloves, and other fpice; let thefe ftew 
gently till they are enough; then take up your fowl or 
turkey, thicken the fauce with flour and butter, and 
pour it in your difh.—>N. B. You may ftew neck of 
veal in the fame manner. 
To fletu a Turkey or Fowl. 
To Jiew Ducks or Pidgeons. 
Firft ftufF their bellies with a feafoning made of 
fweet herbs, pepper, fait, cloves, and mace, mixed up 
with a piece of butter; then fet them before the fire, 
and when they are half roafted, put them in a ftew- 
pan, with a fufficiency. of good gravy, a few pickled 
mufhrooms, fome white or red wine, a bit of lemon 
peel, a fmall bundle of fweet herbs, fome whole pepper, 
mace, and a piece of onion; when they are done, take 
them out, thicken the fauce with butter and the yolks of 
eggs, and pour it over your ducks or pidgeons. Gar- 
niln with fliced lemon, or with fhalots.—N. B. Ducks 
are frequently ftewed with green peafe. 
To flew a Goofe. 
You muft cut the goofe down the back, bone it, and 
ftufF it with forcemeat; then few it up, and fry it of a 
fine brown; after which you muft put it into a deep 
ftewpan with two quarts of beef gravy, cover it dofe, 
and let it ftew for two. hours : then take it up and fkim 
oft the fat, add to the gravy a glafs of red wine, two 
or three fpoonfuls of catchup and lemon pickle, an an- 
chovy (bred fine, fome beaten mace, pepper, and fait, 
and a lump of butter rolled in flour; give it a boil, difti 
up your goofe, and ftrain the fauce over it. 
To flew Giblets 
Pick and wafli the giblets clean, Ikin the feet, cut off 
the bill, fplit the head in two, break the pinion bones 
in two, cut the liver and gizzard in quarters, and the 0/-ST EWING. 
43 
neck in two pieces. Stew them in a proper quantity 
of water or mutton broth, with a bunch of fweet herbs, 
a fmall onion, a fpoonful of catchup, one anchovy, two 
©r three cloves, and a few pepper corns; when they are 
tender, put in the pan a fpoonful or two of cream, and a 
little flour and butter, to thicken the gravy; then lay 
the giblets in a foup difh, pour the fauce upon them, 
and garnifli with fippets. 
Having fluffed your partridges with beaten macc, 
pepper, fait, and a lump of butter, flour them well, and 
fry them of a light brown; then put them into a ftew- 
pan, with a quart of good gravy,, a fpoonful or two 
of Madeira wine and lemon pickle, one anchovy, a few 
fweet herbs, and half a lemon : when they have fie wed 
half an hour, take them out, thicken the gravy, boil it 
up, pour it on the partridges, and lay round them ar- 
tichoke-bottoms boiled and cut in quarters* 
To flew Partridges. 
Xake artichoke-bottoms parboiled, and feme chef- 
nuts roafled ard peeled; flew your pheafant in veal 
gravy, and when it is enough, put in the chefnuts and 
artichoke-bottoms, fome lemon juice, a little pepper, 
fait, beaten mace, and a glafs of white wine ; thicken 
the fauee with butter and flour, pour it over the phea- 
fant, and lay fome forcemeat balls or fried faufiiges in, 
the difh. 
To flew a Pheafant. 
To flew Cod. 
When you have cut your cod into flices, put them 
in a large flewpan, with half a pint of white wine, a 
pint of gravy, fome fweet herbs, an onion, a little fait, 
mace, pepper, and nutmeg, and likewife a few oyflers 
and their liquor. Let them flew till they are almoft 
enough; then put in a lump of butter rolled in flour, 
and flew them a little longer. Difh them up with the 
&uce poured over them, and garnvfh with lemoav The NEW BOOK of COOKERY. 
Take a few crumbs of bread, two or three eggs bet- 
tered, a piece of lemon-peel, a little thyme, nutmeg* 
fait and pepper; mix them altogether, and fluff the 
belly of your trout with them; then put it in a flew- 
pan, with fome gravy and white wine, and a lump of 
butter. When it is done, ferve it up with the fauce in 
the difh, and garnifh with lemon cut in flices. 
To Jlew a Trout. 
After having fkinned, gutted, and wafhed your eels 
very clean, you mull cut them in longifh pieces, and; 
put them in your pan, with a little water, a glafs of 
red wine, an onion duck with cloves, fome fweet herbs, 
mace, fait, and whole pepper ; cover the pan clofe, and 
let them flew very foftly. Before you take them up, put 
in a piece of butter rolled in flour ; and when they are 
enough, difh them up, and pour the fauce over them. 
To Jlew Eels. 
To Jiew Carp or Tench. 
Scale and gut your carp or tench, wafh and dry 
them, dull them with flour, and fry them of a light 
brown in dripping or fuet: then put them into a dew- 
pan, with a quart of water, a quart of red wine, a fpoon- 
ful or two of lemon pickle and walnut catchup, an onion 
fluck with cloves, a piece of horfe-radifh, fome nutmeg, 
mace, pepper, and fait. When your fifh are done, take 
them- out, thicken the gravy with flour and butter, boil 
it a little, and drain it over your carp or tench. Gar- 
nifh the difh with pickled raufhrooms and feraped horfe- 
radifh. 
To Jlew Plaice, Solesy or Flounders. 
Firft half fry them in butter, then take them up ; add 
to the butter a quart of water, and boil it flowly a 
quarter of an hour with a fliced onion and two ancho- 
vies j then put in your fifh again, and when they have 
ftewed gently for twenty minutes, take them out i 
thicken the fauce with butter rolled in flour, give it a 
boil, and ftrain it through a hair fleve over your fllh. Of H A S H I N G. 
45 
To Jievj Oyjlcrsy Jl4ufclesy and all Kinds of Shell Fijh. 
Having opened your oyfters or mufcles, put their 
liquor into a toiling pan, with a little beaten mace* 
thicken it with butter and flour, and let it boil a few 
minutes ; then put in your Ihell-filh, with a fpoonful or 
two of cream, and give the pan a Ihake ; lerve them up 
with toafted lippets and the liquor, and garniih them 
With lemon or crumbs of bread. 
HASHING. 
Half roaft your mutton, and when it is cold, cut it 
in fmall pieces ; then put a pint of gravy or broth into a 
toffing-pan, with a fpoonful of catchup, a little pepper 
and fait, and a fliced onion j fet this over the fire, 
thicken it with a piece of butter rolled in flour j and 
when it boils put in your meat: have ready fome toafted 
fippets, lay them in the dixh, and pour your halh on 
them. Garniih with horfe-radilh and pickles. 
To hajh Mutton, 
To hafo Beef 
Cut the raweft part of a joint of roaft beef into very 
thin llices ; then take fome gravy and a little water, and 
boil it with an onion fliced, a bunch of fweet herbs, a 
fpoonful or two of catchup and lemon pickle, fome pep- 
per, fait, and grated nutmeg. Then put in your fliced 
beef, and fhake it over the fire till it is quite hot; dilh 
it up with fauce, and garniih with pickled onions or 
fcraped horfe-radilh. 
Take any part of veal, either boiled or roafted, that is 
under-done, and cut it in very fmall pieces ; grate fome 
nutmeg over it, and fcatter on it a little flour, fait, and 
ftired lemon peel; then put fome gravy in a faucepan, 
■with two or three fpoonfuls of catchup, and a lump of 
butter rolled in flour j when it boils, put in your veal. 
To mince Veal. 46 
The NEW BOOK of COOKERY. 
with a fpoonful of cream. Serve it up with fippets in 
the difh, and garnifh with lemon. 
To hajh Venifon. 
Let your venifon be cut in thin Bices; then put into 
a toffing-pan a fpoonful or two of mufhroom catchup, 
a gill of red wine, a little gravy, half an anchovy chopped 
fmall, and an onion ftuck with cloves; as foon as thefe 
boil, put in the venifon, and let it boil a few minutes ; 
then pour it with the liquor into a foup-difh, and garnifh 
with red cabbage. 
To hajh a Calf’s Head. 
Firft parboil your calf’s head, and when it is cold, 
cutoff the meat in thin dices, and fry it in butter ; then 
put it into a ftewpan, with fume flrong gravy, a glafs of 
red wine, a few fweet herbs, a little lemon-peel, and fome 
fpice; tofs it up with a lump of butter, and when it is 
enough, difh it up wdth the gravy, and garnifh with the 
brains hied, and lemon diced. 
To hajh a cold Foivl or Turkey, 
You muff cut up your fowl or turkey and divide the 
bread:, legs, or wings, &c. into three or four pieces each ; 
then put the feveral pieces in a ftewpan, with a pint of 
gravy, two or three fpoonfuls of lemon pickle and mufh- 
room catchup, a little beaten mace, and a Bice of lemon ; 
juft before you take them up, put in a fpoonful ot good 
cream, and a piece of butter rolled in flour, and fhake 
all together over the fire; then pour the whole into 
your difh, lay fippets round the bottom, and garnifh 
with lemon or parfley. 
To hajh Rabbits. 
Half roaft your rabbits, then take the flefh off the 
bones, and having minced it fmall, put it in a ftewpan, 
with fome good mutton broth, a little vinegar, a lump 
of butter, one or two fhalots, fome fhred parfley and 
grated nutmeg: difh up your hafli with fippets, and gar- 
nifh with diced lemon. BAKING. 
To bake Mutton Chops. 
Cut a neck or loin of mutton into fteaks, feafon them 
with pepper and fait, butter your baking-di/h, and lay 
them in it; then take a little flour, a quart of milk, fix 
eggs beat up fine, and fome ginger, mix it all up to- 
gether, pour it over your fteaks, and fend them to the 
oven: they will be done in an hour and a half. 
Take a leg of beef, cut and hack it, and lay It in a 
large earthen pan ; put to it a bunch of fweet herbs, a 
piece of carrot, two onions ftuck with cloves, a quart 
of ftale beer, fome mace, fait, and whole pepper, and 
cover it with water ; fallen to the top of the pan fome 
buttered brown paper, fend it to the oven, and let your 
beef be nicely baked ; then ftrain off the liquor through 
a coarfe fieve ; after which you muft pick out all the 
ft news and fat, and put them into a faucepan with a few 
fpoonfuls of the gravy, a little red wine, fome muftard, 
and a piece of butter rolled in flour; ftiake the fauce- 
pan frequently, and when the fauce is thick and hot, pour 
it over your beef, and ferve it up. You may bake an 
ox’s head the fame way. 
To bake a Leg of Beef. 
To bake a Calfs Head, or Sheep’s Head. 
Walh and clean the head well; thentake fome crumbs 
of bread, a little fhred lemon-peel, a few fweet herbs chop- 
ped fmall, fome pepper, fait, and nutmeg; ftrew thefe 
over the head, lay it an an earthen difh, cover it with 
pieces of butter, and flour it all over; put a little wa- 
ter in the difh, and let the head be baked in a quick 
oven. When you difh it up, pour over it fome ftrong 
gravy, with the brains boiled and mixed in it, and gar- 
nilh your dilh with lemon. 
Stuff it with the fame Huffing that I have before di- 
rected to be ufed for a roaft fillet of veal, lard it all over 
To bake a Bullock’s Heart. 48 
The NEW BOOK of COOKERY. 
with pieces of bacon, fkewer it up clofe to keep in 
the fluffing, place it in a deep baking difh, and fend it 
to the oven; when baked, lay the heart in another difh, 
take off the fat, ftrain the gravy through a fieve, put it 
in a fauce-pan with a fpoonful of red wine and lemon 
pickle, an anchovy cut fmall, fome beaten mace, and 
half an ounce of morels, thicken it with butter and flour, 
pour it on your bullock’s heart, and fet it to table gar- 
niftied with barberries.—N. B. When you roaft a bul- 
lock’s or calf’s heart, you may fluff' it in the fame man- 
ner, bafle it with butter while it is roafting, and ferve 
it up with gravy. 
To hake a Pig. 
When you have fluffed your pig with chopped fage, 
pepper; and fait, flour it well, rub it over with butter, 
and having buttered the difti you lay it in, fend it to the 
oven ; when it is baked, put it in a different difh, cut 
it up, pour over it fome gravy, and ferve it up. 
Firft butter your baking pan, then lay the fifh in it, 
and fcatter on them fome flour and fait; put a little 
water in the pan, with two or three onions, a few fweet 
herbs, and flick bits of butter on your fifli. Let them 
be baked of a fine brown; when they are done, fkim 
off all the fat, and difh them up with what fifhTauce you 
like. 
To hake Fijh. 
CHAP. IV. 
OF FRICASSEES, RAGOUTS, 
And all Sorts of MADE DISHES. 
YOU muft cut your beef into (mall pieces, and fry 
them in fuet with fome onions chopped fmall; 
then pour off the fat, and put the meat and onions in 
To fricdfee Beef, Of FRICASSEES. 
49 
a Rewpan, with fotne warm water or broth, a little ver- 
juice or vinegar, a lump of butter, and fome pepper and 
fait; Rir it often, and let it Rew till it becomes thick. 
You may put to it fome pickled mufhrooms, oyßers or 
what other pickles you like, and fend it hot to table. 
Firß parboil your veal, then cut it in fquare pieces, 
put it into a faucepan, with a good quantity of ftrong 
broth, an onion, and a bunch of fweet herbs, and let it 
boil for fome time; then take a quarter of a pound of 
butter, two anchovies cut fmall, and the yolks of three 
or four eggs, and having tolled all together in a Rew- 
pan till it grows thick, put your veal into it. When it 
is enough, ferve it up with muflirooms, either pickled 
or otherwife, and garnifli with lemon diced. 
To fricajjee foal. 
To frlcajfee Lamb. 
Having cut a hind quarter of lamb into thin dices, 
feafon them with fpice, fweet herbs, and a lhalot; then 
fry them, and toft them up in a Rrong gravy, with a 
little white or red wine, a few oyßers, two palates, 
fome forcemeat-balls, a little burnt butter, and two or 
three eggs: ferve all up in one difh, and garnilh with 
lemon. 
When you have boiled them tender, you muR peel 
them, cut them in thin dices, and fry them in frelh but- 
ter ; then pour out the butter, put in fome gravy, an 
onion, fome pepper, fait, mace, and fweet herbs, and let 
them fimmer together half an hour; after which, take 
out the tongues, Rrain the gravy, put it with the tongues 
inthe Rewpan again, with a glaft of white wine, fome 
grated nutmeg, a piece of butter rolled in flour, and 
the yolks of two eggs ; ftiake all together for five or fix 
minutes, and difh up the tongues with the fauce. 
To frlcajfee Neat's Tongues. 
A fricajfee of Lamb-Stones and Sweetbreads, 
Skin your lamb-ftones, parboil and flice them, flour 
your fvveetbreads and cut them in fiice’s j feafon. them The NEW BOOK of COOKERY. 
with pepper and fait, dip them in eggs, and fry them 
in good butter; then Hew them in fome gravy, with a 
fpoonfulor two of white wine, a little lemon-juice, and 
the yolks of three or four eggs ; when they are enough, 
lay them in your difli, pour the fauce over them, and 
garniih with crifped parfley and lemon-peel. 
To fricaffee Calvesr Feet. 
Firft boil the feet, then take out the long bones, cut 
the meat in thin dices, and put it into a ftewpan, with a 
little gravy, two or three fpoonfuls of white wine, the 
yolks of four eggs, a large fpoonful or two of cream, a 
lump of butter, fome grated nutmeg, and fait; ftir all 
together till it is enough, then pour the whole into your 
difli, and garnifli with lemon. 
Let your pig be half-roafted; then takeoff the fkin, 
pull the meat in flakes from the bones, and put it in a 
ftewpan, with a little vinegar, fome gravy, white wine, 
an onion ftuck with cloves, fome lemon-peel, mace, 
fait, and fweet herbs; when it is nearly done, take out 
the onion, lemon-peel, and fweet herbs, put in a few 
mufhrooms, and thicken the gravy with eggs and cream. 
The head of the pig mull be roafted whole, and placed 
in the middle of the difli; lay your fricaffee round it, 
and make ufe of lemon for garnifli. 
To fricaffee a Pig, 
To fricaffee Rabbits, 
Parboil the rabbits, cut them in pieces, flour them 
and fry them in butter. Meanwhile take the yolks 
of fix eggs, a pint of ftrong broth, a little white wine, 
fome chopped parfley and grated nutmeg, a few cocks- 
combs boiled cender, mufhrooms, morels, and artichoke- 
bottoms ; put thefe into a ftewpan with your rabbits, and 
keep {baking the pan over the fire till they are done; 
then difli them on Tippets, pour the fauce on them, and 
garnifli with lemon, parfley, and barberries.—N. B. 
Chickens maybe fricafleed in the fame manner as rabbits. Of FRICASSEES. 
To frlcaffce Pidgeons. 
Cut them in fmall pieces, and fry them; then flew 
them in fome good mutton gravy, with a fpoonful of 
catchup, a dice of lemon, and half an ounce of morels; 
when they are enough, take them up, thicken the gravy, 
and ft rain it over the pidgeons: lay round them force- 
meat balls, and garnifti yourdifti with pickles. 
Take a bunch of fweet herbs, two or three ancho- 
vies, an onion ftuck with cloves, fome mace, nutmeg, 
pepper, and lemon-peel; mix thefe ingredients in fome 
water or broth, and when they have ftewed for <ome 
time, ftrain off the liquor, and put it in another ftew- 
pan with melted butter and red or white wine; then, 
having cut your fifh in pieces, put them in the pan, and 
foon after put in a few oyfters, capers, pickled mufh- 
-I‘ooms, and the yolks of four or live eggs beat up in 
milk or cream: ftir the whole together till your fn'h are 
done enough. 
To fricafee moji hinds of Fijh, 
To fricaffee Eggs. 
Let your eggs be boiled hard, then cut them in round 
dices, and put them in a ftewpan, with half a pint of 
cream, a gfafs of white wine, and a good piece of but- 
ter; (hake all together over a clear fire, lay your eggs, 
in a difli or plate, and pour the fauce on them: gar- 
nifli with toaftdd fippets, and hard eggs cut in two. 
To fricaffee Mujhrooms. 
Take a quart of frefti muftirooms, clean them well, 
cut them in quarters, put them into a faucepan with 
three or four fpoonfuls of water, three of milk, and 
a little fait, and let them boil up three times; then add 
to them half a pint of thick cream, a lump of butter 
rolled in flour, a little beaten mace and nutmeg, and 
fhake the fauce-pan well. When the liquor is of a pro- 
per thicknefs, difli up your muihroorns, and pour the 
fauce over them. The NEW BOOK of COOKER Y. 
To ragoo a Leg of Mutton. 
Firft take off all the fkin and fat, and cut your meat 
very thin; then butter your ftewpan, throw feme flour 
into it,-and put in your mutton, with a few fwcet herbs, 
a blade or two of mace, half a lemon and half an onion, 
cut very fmall; ftir it two or three minutes, and then put 
in a quarter of a pint of gravy, and an anchovy fhred 
fine, mixed with flour and butter ; ftir it again for fix 
or feven minutes, then difh it up, and fend it to table. 
Take feme grated bread, beef-fuet, a piece of onion, 
two or three anchovies, the yolks of hard eggs, a little 
rhyme and favory, a dozen oyfters, fome fait, pepper, 
and grated nutmeg; mix all thefe together, chop them 
very fine, work them up with raw eggs to the confift- 
ence ot a pafte, fluff your mutton under the fkin with 
them, and then roaft it: ferve it up with oyfter fauce, 
and garnifh with horfe raddifh. 
A Leg or Shoulder of Mutton fluffed. 
A Harracoo of Mutton or Lamb. 
Cut a neck or loin of mutton or lamb into fteaks, 
flour them, and fry them of a light brown; then pour 
out all the fat, and put to your meat fome turnips and 
carrots cut in the fhape of dice, a little gravy, two or 
three lettuces chopped fmall, a bunch of fweet herbs, 
five or fix fmall onions, fome chefnuts peeled, a little 
fait, pepper, and mace; cover the pan clofe, and let them 
flew an hour. 
Having roafted your firloin, take it up, and lay it in 
a diih with the infide uppermoft ; then with a knife lift 
up the fkin, chop the infide very fine, pour on it a 
glafs of red wine, fhake over it fome pepper and fait, 
with two fhalots fhred fine, then cover it with the fkin, 
and fend it up. You may force a rump of beef in the 
fame manner. 
To force a Sirloin of Beef. 
You muft cut a buttock of beef into pieces of about 
To make Beef A-la-jnode. O/ RAGOUTS. 
53 
two pounds each, lard them with bacon, and fry them 
brown ; then put them into a pot juft large enough to 
hold them, with two quarts of gravy, a few fweet 
herbs, an onion, fome pepper, fait, cloves, mace, and 
nutmeg; cover them clofe, and ftew them till they are 
tender; Ikim off all the fat, lay your meat in the dilh, 
and ft rain the fauce over it. You may ferve it up 
either cold or hot. 
Cut fome fquare fteaks off a rump of beef, rub them 
over with the yolk of an egg, ftrew on them bread- 
crumbs, grated nutmeg, mace, pepper, and fait, roll 
them up, Ikewer them clofe, and fet them before the 
fire to brown; then put them into a tolling pan, with 
a pint of gravy, a fpoonful or two of lemon pickle and 
catchup, and a piece of butter rolled in flour: when 
you difh them up, lay round them forcemeat-balls, the 
yolks of hard eggs, or muflirooms. 
'To make Beef Olives, 
To ragoo a Breaji of Teal. 
Let your breaft of veal be half roafted; then bone 
it, and put it in a tolling-pan, with a quart of gravy, 
and an ounce of morels and truffles; ftew it till tender, 
and juft before you thicken the gravy, put in a few 
oyfters, mulhrooms, and pickled cucumbers cut in 
fmall fquare pieces, with the yolks of four eggs; cut 
the fweetbread in flices, and fry it of a light brown. 
When your veal is done, difh it up with fauce, lay the 
fweetbread round it, and garnilh with lemon or pickled 
barberries. 
Cut your veal into thin flices; then take Tome mar- 
row, parfley, thyme, marjoram, cloves, mace, fait, pep- 
per and nutmeg; mix thefe together, and roll them up 
with your flices, of veal. Fallen your meat on a fmall 
fpit, bafte it with butter, and when it is roafted, ferve it 
up with a fauce made of butter and the juice of a few 
oransres. 
To make Pzal Olives. 54 
The NEW BOOK of COOKERY. 
A Ragout of Lamb, 
Take a quarter of lamb, cut in four pieces, lard it 
with flips of bacon, and tofs it up a little in a ftew- 
pan to brown it; then ftew it in good broth, with fait, 
pepper, mace, cloves, muflirooms, and fweet herbs. 
For fauce, mix up two anchovies and fome fried oy- 
fters with a few fpoonfuls of wine and the juice of 
half a lemon; lay your lamb in the dilh, and pour the 
fauce over it. 
To drefs a Lamb’s Head and Pluck. 
You muft fkin and fplit the head, wafli it very clean, 
and lay it in warm water till it looks white; then wafli 
and clean tbe pluck, and lay it alfo in water. Boil the 
head and pluck tender; then mince the heart, liver, 
and lights very fmall, put them in a tofling-pan with a 
quart of gravy, half a lemon, a little catchup, pepper, 
and fait, thicken the gravy with cream, flour, and but- 
ter, and juft boil it up. When the head is boiled, rub 
it over with the yolks of eggs, ftrew on it fome crumbs 
of bread, chopped parfley, fait, pepper, and grated nut- 
meg; bafteit well with butter, and brown It before the 
the fire, or with a falamander. Dilh up the head with 
the heart, liver, and lights; pour your fauce into the 
difli, and garnilh with lemon or pickles. 
Firft boil them, then take out the middle bone, ftuff 
them with good forcemeat, dip them in eggs, ftrew bread 
crumbs over them, and fry them brown. Garnifh your 
difh with crifped parfley. 
To drefs Lamb’s Trotters. 
To ragoo Sweetbreads. 
Having cut them in pieces of the fize of a walnut, 
put them in a ftewpan with hot burnt butter, and ftir 
them till they are brown ; then add to them fome gravy, 
mufhrooms, pepper, fait, and all-fpice, and let them 
flew half an hour. Thicken the gravy, ftrain it through 
a-fieve, and when you have difhed up your fweetbreads, 
pour it on them. Garnifh with fliced orange or lemon. Of RAGOUTS. 
To drefs Pig’s Pettitoes. 
Put the pettitoes, and the heart, liver and lights, in 
a faucepan, with half a pint of water, an onion, a bunch 
of fweet herbs, feme whole pepper and a blade of mace; 
when they have boiled eight or ten minutes, take out 
the liver, lights, and heart, mince them very line, and 
fcattcr on them flour and grated nutmeg ; let the feet 
boil till they are tender, then take them out and fplit 
them ; ftrain the liquor, thicken it with flour and but- 
ter, put in the pettitoes and mincemeat, and {hake the 
faucepan a little over the fire. Lay fippets round the 
difh, pour in your mincemeat, and lay the feet over it. 
To ragoo Pig’s Feet and Ears. 
Boil the feet and ears tender, then fplit the feet down 
the middle, cut the ears in narrow pieces, dip them in 
batter, and fry them of a good brown ; after which put 
a little beef gravy in a ftewpan, with a fpoonful or 
two of lemon-pickle and muftiroom-catchup, a lump of 
butter rolled in flour, fome muftard, and fome fait; put 
in the feet and ears, give them a boil up, and then lay 
the feet in the middle of your difh, with the ears round 
them; ftrain your fauce, pour it in the difli, and gar- 
nifti with crifped parfley. 
A Ragoo of Fenifon. 
Lard your venifon with large pieces of bacon, fea- 
fon it with pepper and filt, and fry it in hog’s lard ; 
thenftew it three hours in broth or boiling water, with 
a little white wine, a piece of lemon, fome nutmeg, fait, 
and fweet herbs ; thicken the fauce with flour and but- 
ter, and pour it in your difh over the venifon. 
A favory Dijh of Lamb's Bits. 
When you have fkinned and fplit the ftones, you muft 
lay them on a dry cloth with the livers and fweetbreads, 
flour them all well, and fry them in hot butter or lard; 
difli them up in melted butter and fried parfley. The NEW BOOK of COOKERY. 
To jug a Hare, 
You mull cut your hare in pieces, feafon it with pep- 
per and fait, and put it into an earthen jug or pitcher, 
with a blade or two of mace, a few fweet herbs, and an 
onion ftuck with cloves ; cover the jug dole, fet it over 
the fire, in a pot of boiling water, and let your meat 
flew upwards of three hours ; then turn it out into a 
difh, and fend it up with gravy. Garnifh with lemon. 
An excellent Method of Drejfmg a Wild Duck, 
Half-roaft your duck, then lay it in a difli, and carve 
it, but let the joints be left hanging together; feafon it 
with fait and pepper, fqueeze over it the juice of a le- 
mon, turn it on the breaft, and prefs it hard with a 
plate; add fome gravy to it, cover it dofe with ano- 
ther difli, and fet it over a ftove for ten minutes; then 
ferve it up, with iliced lemon for garnifh. 
To force Chickens. 
When your chickens are roafted, flit the fkin, cut 
the meat from the bones, chop it fmall with parfley and 
bread crumbs, and mix it up with a little cream, pep- 
per and fait; then put in the meat and dofe the ikin. 
Brown the chickens with a falamander, and fend them 
to table with white fauce. 
Pidgeons in a Hole. 
Seafon your pidgeons with fait, pepper, and beaten 
mace, put into their bellies a fmall piece of butter, lay 
them in a difh, pour over them a little batter, and fend 
them to the oven to bake. 
Pluck and draw them, fluff them with a mixture of 
fuet, bread-crumbs, the livers chopped, parfley, and the 
yolks of two eggs ; rub them over with pepper and fait, 
and put them in your jug with a good deal of butter ; 
flop up the jug dofe, and fet it in a kettle of boiling 
water, pidgeons have ftewed* two hours, 
take them out, and lay them in your difh 3 then take 
To jug Pidgoons. Of RAGOUTS. 
57 
the gravy that came from them, add to it a glafs 
-white wine, a Dice of lemon, a fpoonful of cream, a 
few mufti rooms, and an anchovy Hired fmail; thicken' 
it with flour, boil it up, and ft rain it 6ver your pidgeons. 
Garnifti the difh with lemon, or w'ith parfley and red 
cabbage. 
A Ragout of Snipes and Woodcocks. 
Cut them down the back, and put them in a ftew- 
pan, with fome good gravy, two or three fpoonfuls of 
red wine, a few fmail muflirooms, fome beaten mace, 
pepper and fait, and apiece of butter rolled in flour: 
when they are done, difh them up with Tippets, and gar- 
nifti with fliced orange or lemon. 
To road or bake a Cod's Head. 
Clean the head well, drew on it a little fait, pepper, 
nutmeg, a few crumbs of bread, and fweet herbs ; rub 
it with butler and eggs, flour it, and let it in a pan 
before the fire to roait; or place it in a baking-difti, 
with a little broth, vinegar, white wine, and anchovies, 
and fend it to the oven to bake. Difh it up with 
ftirimp, lobfter, anchovy, oyfter, or mufcle fauce, and 
garnifti with fmail fifti fried, feraped horfe-raddifti, and 
Hiccd lemon. 
To drefs a Turtle. 
Obferve to take your turtle out of the water the 
night before you intend to drefs'it, cut off the head, and 
fave the blood; then with a {harp knife feparate the 
callipee (the belly) from the callipafh (the back) down 
to the {boulders, take out the entrails, and throw them 
into a tub of water, taking particular care not to burft 
the gall, but to cut it from the liver, and throw it away; 
then feparate each diftindfly, and having put the guts 
in another veffel, fplit them open with a penknife, draw 
them through a woollen cloth in warm water, to clear 
away the {lime, and then put them in clean cold water, 
with the other part of the entrails, which muff be all 
cut in fmall pieces. Meanwhile difunite the back and 58 
The NEW BOOK of COOKERY. 
belly entirely, and cut off the fins, which you muff 
(bald and cut (mail, and lay them by themfelves ready to 
be feafoned; then cut off" the meat from the belly and 
back in middling pieces, lay it likewife by itfelf ; after 
which fcald the back and belly, pull the fhell off' the 
back, and the yellow fkin from the belly, and with a 
cleaver cut thofe up into pieces, about the fize of a 
cardj put thefe pieces in cold water, wafli them out, 
and lay them by themfclves on the dreffer. The meat 
being thus parted and prepared for feafoning, mix a pro- 
per quantity of fait with fome Cayenne pepper, beaten 
mace, and nutmeg; the quantity of each being propor- 
tioned to the fize of your turtle, fo that in each difh 
there may be three or four fpoonfuls of feafoning to 
every twelve pounds of meat. Having feafoned your 
meat, and provided fome deep difbes to bake it in, lay 
the coarfeft parts of the meat, with about a quarter of a 
pound of butter, at the bottom of each diffi, and then 
fome of each of the parcels of meat, fo that all the difhes 
may have equal portions of the different parts of the 
turtle; and between each layer of meat, ftrew a few 
fweet herbs fhred fine. Let your diffies be filled within 
two inches of the top; put into them the blood of the 
turtle boiled j then lay on forcemeat balls, highly fea- 
foned ; put in each dim a fufficlency of water, and a gill 
of Madeira wine; then break over them five or fix eggs, 
to prevent the meat from being fccrched at the top, and 
over thefe fcatter a little parfley. This done, put your 
diffies into a hot oven, and in an hour and an half, or 
two hours (according to the fize of the diffies) your 
meat will be enough. 
To drefs Mock Turtle. 
You muff take a large calf’s head with the fkin on it, 
and fcald off the hair ; then clean it well, cut it in thin 
flices, and put it into a ftewpan, with the brains, a quart 
of ftrong gravy, a pint of Madeira wine, a tea-fpoonful 
of Cayenne pepper, a little fait, half the peel of a large 
lemon fhred very fine, a few chopped oyfters, the juice 
of three or four lemons, and fome fweet herbs cut Of RAGOUTS. 
59 
fmall; ftew all thefe together till- your meat is very ten- 
der, which will be in about an hour and a half. In the 
mean time have ready the back Ihell of a turtle, lined 
with a pafte of flour and watdr, which you muft firft: 
harden in an oven; put your meat in the Ihell together 
with the ingredients, and fet in the oven to brown the 
top ; that being done garnilh the top with forcemeat balls 
and the yolks of hard eggs, and ferve it up.—N. B. If 
you cannot eafily procure the Ihell of a turtle, a china 
foup difh will anfwer the fame purpofe. 
Firft cut your fturgeon into flices, then lard thole 
flices, rub them over with the yolk of an egg, flour 
them a little, and fry them brown with hog’s lard ; after 
which put them in a ftewpan, with fome gravy, fweet 
herbs, a glafs of white wine, flices of lemon, truffles, 
mulhrooms, and veal fweetbreads cut in pieces. Gar- 
nilh your dilh with lemon and barberries. 
A Ragout of Sturgeon. 
Pare your cucumbers, cut them in flices, and fry 
them in frelh butter ; then drain them in a fieve, and 
put them into a ftewpan, with a little gravy, a glafs of 
red or white wine, and a blade or two of mace: when 
they have ftewed fix or feven minutes, put in a piece of 
butter rolled in flour, Ihake the pan over the fire, and 
when the fauce is thick difh up your cucumbers. 
To ragoo Cucumbers. 
To flew Green Peafe with Lettuces. 
Boil your peafe in fpring water with a little fait in it; 
then take two or three lettuces, flice them, and fry 
them with good butter; after that put your peafe and 
lettuces in a ftewpan, with fome nice gravy, a little 
Ihred mint, pepper and fait; thicken with butter and 
flour, and when they are done' ferve them up in a foup 
dilh. 
Forcemeat Balls for Made Dljhes. 
Mince half a pound of veal, with the fame quantity 
of fuet, take 3 few fweet herbs Ihred fine, fome beaten The NEW BOOK of COOKERY. 
mace and nutmeg, a little lemon peel cut final], the 
yolks of two or three eggs, Tome popper and fome fait ; 
mix all thefe ingredients well together, make them up 
into little balls, roll them in flour, and fry them brown. 
They are a great addition to molt made difiles. 
Take fome lamb ftones and cocks-combs boiled, 
blanched, and fliced ; tofs them up in a ftewpan, with 
gravy, red or white wine, fliced fweetbreads, muflirooms, 
oyfters, morels, truffles, fweet herbs, and fpice; thicken 
the whole with burnt butter, and make ufe of it to en- 
rich any kind of ragout. 
A Ragout for made Difoes. 
CHAP. V. 
Of SOUPS, BROTHS, GRAVIES, and SAUCES. 
To make Peafe Soup. 
TO a quart of fplit peafe put a gallon of water, 
with a bunch of fweet herbs, two or three onions, 
fome whole pepper, a pound of mutton, and a pound of 
lean beef; boil them together, till the meat is quite ten- 
der, and the foup ftrong; then ftrain it through a fieve, 
and pour it into a clean faucepan ; put to it three or four 
heads of celery wafhcd clean and cut (mall, fome fpi- 
nach and dried mint, and let it boil a little while longer ; 
then ptmr it in. your foup difii, and ferve it up with 
bread cut in dice and fried brown. 
To make Gravy Soup. 
Boil the bones of a rump of beef, and a piece of 
the neck ; then ftrain off the liquor, and put it in a fauce- 
pan with a lump of butter, fome celery, fpinach, endive, 
a piece of carrot, an onion ftuck with cloves, fome mace, 
fait, and pepper: boil all thefe together, and difb up your 
foup with a French roll diced and toafted. Of SOUPS. 
61 
To make Green Peafe Soup. 
Take a (mall knuckle of veal, and a pint and a half 
of old green peafe; put them in a faucepan with five or 
fix quarts of water, a tew blades of mace, a finall onion 
ft'uck with cloves, fome fweet herbs, fah, and whole 
pepper; cover them clofe, and boil them; then ft rain 
the liquor through a fieve, and put it in a frefti fauce- 
pan, with a pint of young peafe, a lettuce, the heart 
of a cabbage, and three or four heads of celery, cut 
finall; cover the pan, and let them ftew an hour. Pour 
the foup into your difh, and ferve it up with the cruft 
of a French roll. 
Firft put half a pound of butter into a ftewpan, and 
boil it till it has ceafed to make a noife ; then take ten 
or twelve onions peeled and cut finall, ftour them, throw 
them into the butter, and fry them about a quarter of an 
hour; after which pour in your pan three pints of boil- 
ing water, ftir it round, and put in a cruft of bread, 
Seafon the liquor with pepper and fait according to your 
palate, ftir it frequently, and let it boil ten minutes ; 
then take it off the fire, beat up the yolks of two eggs 
with a fpoonful of vinegar, mix them well with your 
foup, and ferve it up. 
To make Onion Soup, 
To make Barley Soup, 
Take four quarts of water, half a pound of barley, 
a cruft of bread, fome lemon-ped, and a blade or two 
of mace: boil them till the liquor is half wafted; theii 
add half a pint of white wine, and fweeten the foup 
to your tafte. 
Take ax knuckle of veal, a lean bacon, 
and a fowl, put them in a large faucepan with fix quarts 
of water, half a pound of rice, a few fweet herbs, one 
or twto onions, fome whole pepper, two anchovies, and 
fome celery boil all together till the foup is fuftkiently 
An excellent White Soup, The NEW BOOK u/COOKERY. 
ftrong, ftrain it through a fieve into a dean earthen 
veffel, and let it ftand all night; then fkim it well, 
and pour it into a tolling pan, with half a pound of Jor- 
dan almonds beat fine, the yolks of one or two eggs, 
and a pint of cream: boil it up, ftrain it, and fend it to 
table hot. 
To jnake a Pocket or Portable Soup. 
Strip all the Ikin and fat off a leg of veal, and part the 
flefh from the bones; boil this flefti in three or four 
gallons of foft water, till the liquor becomes a ftrong 
jelly, and the meat has loft its virtue; then ftrain the 
jelly into an earthen pan, and when it is cold, Ikim off 
the fat from the top. Put a large ftewpan of boiling 
water over a ftove, and filling fome deep cups with the 
jelly, fet them in your ftewpan. Take great care that 
the water do not run over into the cups, for if it does, 
it will fpoil your jelly. Let the -water boil foftly till 
the jelly is as thick as glue ; then take out the cups, 
and when they are cool, turn out the jelly into a piece 
of new flannel, which will gradually draw out all the 
moifture, and let it lie in the flannel till it is perfe&ly 
dry. Keep thefe cakes in a dry place, and they will 
prefently become fo hard, that you may carry them in 
your pocket without the leaft inconvenience. When 
you make ufe of it, take a piece about the fize of a 
large walnut, and pour a pint of boiling water on it; 
ftir it till it is melted, and feafon it to your palate.— 
N. B. It will keep good for many months. 
To ihake Eel Soup, 
To every pound of eels put a quart of water, an 
onion, a blade or two of mace, a cruft of bread, a bunch 
of fweet herbs, and fome whole pepper: cover them 
clofe, and boil them till half the liquor is wafted; then 
ftrain it, lay fome toafted bread in the difh, and pour in 
vour foup. _ 
You muft take part of a leg of beef, and the fcrag 
end of a neck of mutton, break the bones, and put your 
To make Jirong Gravy. Of GRAVIES. 
meat in a faucepan, with a fufficient quantity of water; 
when it bolls, put in a few fweet herbs, an onion Ifuclc 
with doves, feme fait, pepper, and nutmeg; boil your 
meat till its ftrength is drawn out, then ftrain off the 
liquor, and keep it for ufe. 
Take a pound of either beef, mutton or veal, cut it in 
thin flices, lay a piece of bacon at ihe bottom of your 
faucepan or ftewpan, and place the meat on it j put in 
fome dices of carrot, and cover the pan clofe for a few 
minutes; then pour in a quart of boiling water, with 
fome fpice, an onion, fweet herbs, and a piece of toafted 
bread. Thicken the gravy with flour and butter, 
feafon it with fait, and when it is good to your liking, 
ftrain it off. The bacon may be omitted if you diflike 
rt. 
To ch aw Beefy Mutton, or Veal Gravy. 
To make White Gravy. 
Cut a pound of veal into fmall pieces, and boil it in 
a quart of water, with an onion, two or three cloves, a 
few pepper-corns, fome fweet herbs, and a blade or two 
of mace; when the liquor is of a proper ftrength, ftrain 
it off. 
To make aJirong Fljh Gravy. 
You muft cut two or three fmall fifti of any kind into 
little pieces, and put them into a faucepan of water, 
with fome fweet herbs, lemon-peel, mace, whole pepper, 
and a cruft of bread toafted; when thefe have boiled 
fome time, put m a piece of butter and flour, and let 
them boil a little while longer; then ftrain off the li- 
quor for ufe. 
A good Gravy for any Ufe. 
Firft take two ounces of butter, and brown it in a 
fiewpan; then put in two pounds of gravy beef, two 
quarts of water, and half a pint of red or white wine, 
with two or three flialots, five or fix mufhrooms, four 
anchovies, Come whole pepper, mace, and cloves: let lie NEW BOOK 0/COOKERY. 
theie ftew an hour over a moderate fire, then ftrain oft' 
your, gravy. 
Having cut a neck of mutton in two, boil the fcrag 
end in a gallon of water, with a bunch of Tweet herbs, 
a cruft of bread, and an onion; when it has boiled an 
hour, put ,in the other part of the mutton, and about 
ten minutes before your broth is enough, put in fome 
turnips, dried marigolds, a little flared parfley, and a 
few chives chopped fmall. 
To make Mutton Broth. 
Firft crack the bone of a leg of beef in two or three 
parts ; then put the beef into a pot, with four quarts of 
water, a cruft of bread, fome mace, fait, and parley. 
When the meat and fmews are quite tender, Cut fome 
toafted bread into fquare pieces, lay the bread in your 
foup difti, put in your meat, and pour the liquor over it. 
To make Beef Broth. 
To make Chicken Broth. 
Having fkinned a chicken, you muft fplit it in two, 
and boil it in as much water think fufficient with 
a cruft of bread, and a blade or two of mace; let it 
boil gently till the broth is good, then ftrain it off. 
To make a flan ding Sauce. 
Put a quart of red or white wine in a glazed jar; 
then take four or five anchovies, fix fhalots, the juice of 
two lemons, fome whole pepper, mace, cloves, ginger, 
lemon-peel, horfe-radifh, fweet herbs, two fpoonfuls of 
capers and their liquor; put all thefe in a linen bag, 
then put the bag into the jar with the wine, ftop the jar 
clofe, fet it for an hour in a kettle of boiling water, and 
keep it for ufe in a warm place. A fpoonful or two 
of this liquor may be put into any fauce. 
T) melt Butter. 
When you melt butter, you muft take care that your 
faucepan be well tinned and very clean; moiften the 
bottom with a fpoonful of water, duft your butter with Of SAUCES. 
flour, cut it in flices, and put it into the faucepan. As 
it melts, you mull frequently fliake your faucepan one 
way, that the butter may not turn to oil ; and when it 
is entirely melted, give it a boil up. 
To make Sauce for roajied Meat. 
Wafti an anchovy very clean, and put it in a ftewpan, 
with a little ftrong broth, a glafs of red wine, a fliced 
ftialot, the juice of a Seville orange, and fome grated 
nutmeg; ftew thefe together a little while, and then 
pour the fauce to the gravy that runs from your meat. 
To make Onion Sauce. 
Peel your onions, and boil them tender; then throw 
them into a colander to drain, and having chopped them on 
a board, put them into' a clean faucepan, with a good 
piece of butter, a gill of cream, and a little fait; ftir all 
together over the fire, and when the butter is melted, 
your fauce will be done enough. * 
To make Mint Sauce. 
Pick and wafh your mint, chop it fmall, and put it 
in a fmall bafon; then pour in a fuffxcient quantity of 
vinegar mixed with fugar. 
Egg Sauce. 
Boil your eggs hard, chop them, put them into feme 
good melted butter, and juft boil, them up. 
JVhite Sauce, for Fowls or Chickens. 
Put fome veal gravy in a faucepan, with a fpoonful of 
lemon-pickle, one anchovy, and a few pickled mufti- 
rooms; give it a gentle boil, then put in the yolks of 
two eggs beat fine, and a little cream; fliake the pan 
over the fire, and then ferve up your fauce. 
Mujhroom Sauce. 
Take a pint of muflirooms, wa£h them clean, anil 
put them into your faucepan, with a pint of cream, a 
good lump of butter rolled in flour, fomo mace, nut- 66 
The NEW BOOK of COOKERY. 
meg, and fait; boil all thefe together,, and continue {til- 
ling them till the fau.ce, is thick. 
Peel five or fix ftialots, cut them fmall, put to them 
two or three fpoonfuls of water, two of white wine, 
and two of vinegar; boil them up, and. feafon them 
with fait and pepper.. 
Shalot. Sauce. 
Celery Sauce,. 
Cut your celery into, thin bits, and boil it in gravy 
till it is tender ; then add fome grated nutmeg, mace, 
pepper and. fait,.with a piece of butter rolled in flour, and, 
give it a boil.. This fauce is ufed.wkh roafted or boiled 
fowls,., turkeys, partridges, &c,. 
To make Apple Sauce,. 
Pare, core,,and ilice.your apples, put them Into a fence- 
pan with a little water and a few cloves, and let them 
fimmer over a llow fire till they are quite foft; them 
ft rain off all the water, and, beat them up with fome.: 
butter, and brown fu gar,. 
Take a lemon, peel.it, cut it fmall, and, take- out alii 
the kernels;-, bruife the liver of your fowl with three on 
four, fpoonfuls of good; gravy, then melt fome butter,, 
mix all together, give them a gentle boil, and add to the.- 
&uce a little Aired lemon-peel. 
Lmein Sauce for a boiled FowK 
Put a thick piece of ftale bread into a pint of water*, 
WithiS few pepper corns, a bit of onion, and a blade of 
mace ;: let it boil till the bread1 is foft;; then take out. 
the fpice and onion; pour the water oft, and beat the 
breaefowell with a fpoon; put in a lump of butter and; 
fome. fait*, ftir the whole together,. and, fet it on the fire 
for- two, or, three minutes*. then pour it into. your. 
Wuce. boat*. 
rn . - i: ‘ v •./.* / 
Bread S'aucet. Of SAUCES. 
Take an anchovy, and put it into a faucepan* with 
half a pint of gravy, a glafs of red wine, a fpoonful of 
catchup, and a quarter of a pound of butter rolled in 
flour; boil all together till your fauce is of a*proper 
thicknefs* 
Anchovy Sauce. 
S'hrimp Sauce. 
Take half a pint of ftirimps, pick them clean, and put 
them into half a pint of gravy; boil it up with a good' 
piece of butter rolled in flour, and a fpoonful or two 
of red wine. 
Cut the fiefh of a lobfter in very fmall pieces, and 
mix it with fome thick melted butter; boil the whole 
up together,, and. feafoa it with a little mace, fait, andi 
pepper.. 
To make LoMer Saucer 
O'yjler Saucer 
Put half a pint of large oyfters into a faucepan,. with; 
their own liquor, two or three blades of mace, fome 
whole pepper, and a piece of lemon-peel; funmer all 
together till theoyifers are plump, then-take 
with a fork,, and let the liquor boil five or fix. minutes 
then ftrain it off, walh out, the faucepan dean, and put 
in the oyfters and liquor again, with half a pint of gravy, 
a fpoonful or two. of white wine,, and half a pound of 
butter rolled in a little flour ; fet your pan over the fire, 
fhake. it frequently, and let the fauce boil up.. 
AAufcle or Cockle Sauce.. 
When you have, opened your mufcles or cockles,-put~ 
them with their liquor, into a ftewpan, with a good’ 
lump of butter, a glafs of white wine, fome mace, fait,, 
and pepper,, and boil the whole up together. 
Take fome veal or mutton gravy, mix with.it a:lit- 
tle of the water that drains from your filh, and put it in 
A‘ very good Sauce for. moji kinds of Fijh'i. The NEW BOOK of COOKER Y. 
a faucepan, with a fpoonful of catchup, a glafs of white 
wine, one anchovy, and an onion: thicken it with a 
fpoonful of cream, and a lump of butter rolled in flour. 
CHAP. VI. 
Of PUDDINGS. 
General Directions with regard to Puddings. 
WHEN you boil puddings, take great care that 
your bag or cloth be very clean, dip it in hot 
water, and flour it well.. You muft always let the wa- 
ter boil before you put in the pudding ; and you fhould 
frequently move your pudding in the pot, to prevent it 
from flicking. When your pudding is boiled, juft dip 
it in a pan of clean cold water, then untie the cloth, 
and the pudding will turn out without flicking to the 
doth. In all baked puddings, you muft butter the pan 
or difh before your pudding is poured in. 
To make a Bread Pudding. 
Having cut the crumb of a penny loaf into thin 
fiices, pour over it a quart of boiling milk, cover it up 
clofe, and let it Hand fome hours to foak ; then beat it 
Well with fome melted butter, the yolks and whites of 
a few eggs, a little fait, and fome grated nutmeg; tie 
your pudding loofe in the cloth, and let it boil about 
three quarters of an hour: when it is done, lay it in 
your difh, and pour on it melted butter and fugar. You 
may, if you pleafe, put fome currants in your pudding 
before you boil it. 
You muft put a quarter of a pound of butter into a 
pint of milk or cream, fet it over the fire, and ftir it 
well; as foon as the butter is melted, add to the milk a 
fbfliciency of crumbled bread, three or four eggs, half 
A Baked Bread Pudding. Of PUDDING S. 
a pound of currants picked and waflied clean, a good 
deal of fugar, fome grated nutmeg, ginger, and a little 
fait; mix all up together, pour it in a buttered dilli, 
and fend it to the oven. 
Mix with a pint of new milk fix eggs well beaten, 
two or three fpoonfuls of flour, fome fugar, a little 
grated nutmeg and fait; put this mixture into a bag or 
cloth, then put it in your pot, and when it has boiled 
an hour, ferve it up with melted butter over it. 
To make a plain boiled Pudding. 
Take a quart of milk, five or fix fpoonfuls of flour, 
fix eggs, a little fait and beaten ginger; mix the whole 
up togejaer, boil it an hour, and fend it to table with 
melted butter and fugar. t 
A Batter Pudding. 
Put half a pound of rice (either ground or otherwife) 
into three pints of milk, and boil it w,ell; whei\ it is 
almoft cold, mix with it feven or eight beaten eggs, 
half a pound of butter, fome cinnamon,* mace, and 
nutmeg, and half a pound of fugar: you may either boil 
or bake it. v 
A Rice Pudding. 
A Marrow Pudding, 
Slice a penny loaf into a quart' of boiling cream or 
milk; add to it a pound of beef marrow Hired fine, 
the yolks of eight eggs, three fpoonfuls of rofe water, 
a glafs of brandy or lack, a quarter of a pound of cur- 
rants, fome candied citron and lemon fliced thin, grated 
nutmeg, and fugar; mix all together, and either boil it, 
or fend it to the oven to bake. Stick pieces of citron 
all over the top of your pudding when you ferve it up. 
Take a quart of milk, and boil it with a little flour ; 
then put to it fix ounces of fugar, half a pound of but- 
ter, eight or ten eggs (but not all the whites) fome 
fait and nutmeg j let the whole be well mixed together* 
To make a plain baked Pudding, The NEW BOOK of COOKERY. 
and put into your difli; it will be baked enough in little 
more than half an hour. 
Mix,a quart of milk with a pound of fuet cut finally 
add to it a pound of currants, half a nutmeg grated, a 
pound of railing ftoned, eight yolks of eggs and four 
whites, a fpoonful of brandy, a little fait, beaten ginger, 
and fome fugar ; mix thefe up well with fine flour, and 
let your pudding boil hours ; or you may fend it to the 
oven to bake. When you boil it let it be difhed up 
with melted butter. 
A Plumb Pudding. 
A Cujiard Pudding. 
Take the yolks of fix eggs well beaten, two fpoon- 
fuls of flour, fome fugar and grated nutmeg ; mix all 
together in a pint of new milk or cream, and boil it 
half an hour; when you ferve it up, pour in the difh 
fome melted butter mixed with a little white wine. 
Baked cuftard pudding is equally good. 
An Apple Pudding, 
Firft make a good pufF-pafte, and roll it out to the 
thicknefs of half an inch, then pare and flice as many 
apples as will fill the cruft, and having clofed it up, tie 
it in a cloth and boil it. If it is a large pudding, it will 
take three or four hours boiling ; if a fmall one, two 
hours; when it is done, lay it in a difh, cut a piece of 
the cruft out of the top, and put in butter and fugar to 
your palate ; then lay the cruft on again, and ferve up 
your pudding. 
N. B. A pear pudding may be made in the fame 
manner, as may likewife puddings of any fort of plumbs, 
cherries, rafberries, red currants, mulberries, 
berries, apricots, &c. 
To make a baked Apple Pudding. 
You muft boil your apples tender* and bruife them, 
through a fieve ; add to them a quarter of a pound of 
butter, the yolks of eight eggs, a pound of loaf fugar, a Of PUDPING S. 
pint of cream, fame lemon-juice, and grated nutmeg; 
mix all together, put a thin puft'-pafte on the bottom 
and rims of your dilh, pour the pudding in, and let it be 
baked in a flack oven. 
Firft grate the rinds of four lemons j then grate two 
Naples btfcuifs, and mix them with your lemon peel; 
add three quarters of a pound of white fugar, the like 
quantity of melted butter, twelve yolks of eggs and fix 
whites, the juice of two or three lemons, and half a pint 
of cream or milk; beat the whole up together, lay a 
thin cruft all over your difti, and having put in your 
pudding, fend it to the oven to bake. An orange 
pudding may be made the fame way. 
A Lemon Pudding, 
Take a quartern of flour and two pounds of fuet 
chopped fine, and mix it up with cold water into a good 
pafte; then feafon your fteaks (which may be- either 
mutton or beef) with pepper and fait,' lay them in the 
cruft, and dole it up : tie your pudding in a cloth, and 
put it into the pot. A large fteak pudding takes four 
or five hours boiling j a fmall one will be done in three 
hours. 
A Steak Pudding. 
To make a Tanjey Pudding. 
To a pint of cream put ten eggs well beaten, and 
fome grated bread; feafon it with nutmeg, fome fugar, 
and a little fait, green it well with the juice of tanfey 
and fpinach, mix it up together, put it in a ftewpan 
with a lump of butter, fet it over a flow fire, and when 
it is of a proper thicknefs, put it in a buttered dilh, and 
bake it. Lay fweetmeats over it when you ferve it up. 
A Suet Pudding. 
Talee a pound of fuet Hired final!, a quart of milk, 
four or five eggs, fome flour, a fpoonful or two of fait 
and grated ginger; mix thefe well together, and let it 
boil two hours> lend it to table with melted butter 
poured on it. 72 
The NEW BOOK of COOKERY. 
A Sweetmeat Pudding. 
Lay a thin pafte all over your difli, and cover the 
bottom with candied orange, citron, and lemon peel 
fliced thin ; then beat up the yolks of eight eggs with 
half a pound of melted butter, and feven or eight ounces 
of fugar; pour this mixture on your fweetmeats, and 
bake it in a flack oven. 
You rauft beat a pound of Tweet almonds very fine, 
with a gill of Tack, and three or four fpoonfuls of rofe 
water i add near a half a pound of fugar, a quart of 
cream, the yolks of eight eggs and the whites of four, 
half a pound of butter melted, two fpoonfuls of flour 
and bread crumbs, fome grated nutmeg and cinnamon; 
mix all well together, and either boil or bake it. 
An Almond Pudding. 
CHAP. VII, 
Of PIES, TARTS, &c. 
To make Puff Pajie. 
TAKE a■ quartern of flour, mix with it half a 
pound of butter, and make it up into a light 
paite with water; then roll out your pafte, flick pieces 
of butter all over it, and dufl it with a little flour; 
fold it up, then roll it out again ; after this put in more 
butter, flour it, fold it up, and roll it out: repeat this 
till your pafte is of a proper confiftence. 
Of flour, butter, and fugar, take half a pound each; 
mix them up together, beat it well with a rollingr-pin, 
anti roll it out thin. 
A Pajie for Tarts. Of PIES, TAR T S, &c. 
73 
A Pajle for raifed Pies. 
You muft boil fix pounds of butter in a gallon of 
water, and when it is melted fkim it off into a peck of 
flour; work it up into a pafte, pull it in lumps till it is 
cold, and make it up in whatever form you pleafe. 
This is a very good cruft for a goofe pie. 
An excellent Pajle for Patty-pans. 
Take three or four eggs, half a pound of butter, a 
pound of flour, and two ounces of fine fugar , work it 
all up into a pafte. 
A Pajie for Cujlards. 
Mix half a pound of flour with three or four fpoon- 
fuls of cream, fix ounces of butter, and the yoiks of 
two eggs ; when mixed, let it ftand a quarter of an 
hour, then work it up well, and roll.it out thin. 
Take fome fine rump fteaks, or mutton chops, beat 
them with a rolling pin, and feafon them with fait and 
pepper ; lay a good puff-pafte in your difh, put in the 
fteaks, pour fome water over them, lay a piece of butter 
on each fteak, put the cruft on the top, and fend your 
pie to the oven.' 
To make a Steak Pie. 
A favory Lamb or Veal Pie. 
Cut your veal or lamb into thin flices, and feafon it 
with beaten mace, nutmeg, cloves, fait, pepper, and 
chopped fweet herbs ; lay it in your cruft, put flices of 
bacon at the bottom, ftick pieces of butter on your meat, 
and clofe up your pie. When it is baked, open the pie, 
and pour in the fauce which I have directed in the fol- 
lowing receipt. 
Take fome gravy, a gill of red wine, a little oyfter 
liquor, an onion, one or two anchovies, and a bunch of 
fweet herbs; boil this mixture up, thicken it with burnt 
butter, and when your pies are baked, pour it into them, 
A Lear for Savory Pies, 
Seafon your chickens with fait, mace, and pepper, 
A Savory Chicken Pie. 74 
The NEW BOOK of COOKERY. 
put a piece of butter into each of themvand lay them in 
your cruft, with thin flices of baconover them ; then put 
in a pint of good gravy, fome yolks of hard eggs chopped 
fmall, and a few forcemeat balls ; clofe up the pie, and 
let it be baked in a gentle oven. 
A Pigeon Pie. 
Stuff the bellies of your pigeons with a lump of but- 
ter, feafon them with fait and pepper, and lay them in 
your puff-pafte, together with their gizzards, necks, 
livers, hearts and pinions, and likewife a beef fteak ; put 
to them as much water as will almoft fill the difli, lay 
on the top cruft, and fend your pie to the oven. 
Firft parboil your goofe, then bone it, feafon it with 
favory (pice, lay it in a deep cruft with a good deal of 
butter, and let it be well baked. A (lice of this pie, 
when cold, makes a pretty little fide-jdifli for fupper. 
To make a Goofc Pie. 
Bone your h*ire, cut it in pieces, and feafon It with 
pepper, fait, nutmeg, and mace; then put it in your pie 
cruft, with flices of bacon both under and over; when it 
is baked pour fome melted butter in your pic. 
A Hare Pie. 
Having well cleanfed the giblets, put them info a 
faucepan, with water enough to cover them, (bme whole 
pepper, mace, fait, fweet herbs, and an onion; cover 
them clofe, and let them ftew gently till they are tender; 
have ready a good puff-pafte in your difli, lay a rump 
fteak at the bottom, and put in your giblets; then ftrain 
the liquor in which they were ftewed, pour it over them, 
clofe up the pie, and fend it to the oven. 
A Gihlet Pie. 
A Fenifon Pajiy. 
ftirft raife a high round pie, then chop a pound of 
fuet, and lay it in the bottom ; bone your vemfon, cut it 
in middling pieces, feafon it with fait, mace, and pepper, 
placd it on the fuet, put fome butter over it, and clofe 
up the pafty; when it is baked, fill it up with liquor 
made from the bones of the venifon. To Of PIES, TARTS, &c. 
75 
Cut your eels in pieces of the length of two inches, 
and feafon them with pepper, fait, and dried fage; lay a 
good cruft in your difh, put in the eels, and pour a good 
deal of water over them ; clofe your pie, and let it be 
well baked. 
To make an Eel Pie. 
A Lobjler Pie. 
Having boiled two or three lobfters, take out all the 
meat, and cut it in pieces; feafon it with mace, pepper, 
and fait, and lay it in your cruft ; then put in fome crumbs 
of bread mixed up with melted butter, cover the pie with 
the top cruft, and let it be baked in a flow oven, Lob- 
fter pie is a good corner difh for a dinner. 
Lay a good puff-pafte in your difh, put on it a layer 
of butter, grate over it fome nutmeg, mace, cinnamon, 
pepper, and fait; then put in half a dozen tench, lay 
fome more butter and fpice on them, and add to them 
a gill of claret; clofe your pie, and bake it: when 
it comes out ot the oven, pour in a little gravy and melt- 
ed butter. 
A Tench Pie. 
Take fome oyfter liquor, red or white wine, an an- 
chovy or two, a little vinegar, and fome melted but- 
ter ; mix all together, and when your fifli pies are 
baked, pour it in with a funnel. 
A Lear for FIJh Pies, 
To make minced Pies. 
Having parboiled a tender piece of lean beef, chop 
it very fmall; add to it three pounds of fuet fhred fine, 
two pounds of currants well picked, wafhed, and dried 
at the fire, a pound and a half of raifins ftoned and 
chopped fine, twenty or thirty pippins cut fmall, a pound 
of fine fugar, two nutmegs grated, and a proper quantity 
of mace, cloves, and cinnamon j put all thefe ingredients 
into a large pan, pour in half a pint of facie and half a 
pint of brandy, and mix the whole well together j then 7 6 
The NEW BOOK of COOKERY. 
put it down clofe in a ftone pot, and it will keep gjpod 
three or four months. When you make your pies, lay 
a thin cruft all over your difh or patty-pan, put in a 
thin layer of the mince-meat, and then a thin layer of 
candied citron cut fmall, then another layer of mince- 
meat, and after that a layer of candied orange-peel cut 
thin, then a little mince-meat; fqueeze in the juice of 
a Seville orange or lemon, pour in a glafs of red wine, 
lay on your top cruft, and let the pie be nicely baked. 
Mince pies eat very well when they are cold. 
To make an Apple or Pear Pie. 
Pare, core and quarter your apples or pears, lay them 
in your cruft, and put to them a fufficient quantity of 
I’ugar, a little (hied lemon-peel, a few cloves, and fome 
lemon juice; clofe up your pie, and fend it to the oven. 
When it is baked, you may put in fome butter; or elfe 
beat up the yolks of two eggs with half a pint of cream, 
fweeten it with fugar, and pour it into the pie. 
A Goofeberry, Plumb, or Cherry Pie. 
Lay a good cruft in your difti, fcatter a little fu- 
gar on the bottom, then put in your fruit, and lay fugar 
over it; put on the upper cruft, and bake your pie in 
a moderate oven. You may make a red currant pie the 
fame wav. 
To make Iceing for Tarts. 
Having beat and fitted a quarter of a pound of 
double refined fugar, put it into a morter, with two 
fpoonfuls of rofe water, and the white of one egg ; beat 
them all together for half an hour, and then lay it on 
your tarts with a feather. 
When you defign to make your tarts in tin pattypans, 
firft butter the pans, and then lay a thin rich cruft all 
over them; but when you make them in glafs or china 
dilhes, you need not put any cruft except the upper 
one; fcattcr fine fugar on the bottom, then put in your 
fruit, and ftrew fugar over it. Let your tarts be baked 
in a flack oven. 
To make Tarts of various Kinds. 0/ C A K E S. 
CHAP VIII. 
Of C A K E S, See. 
To make a good. Seed Cake.. 
TAKE a quartern of flour,- two pounds of butter 
beaten to a cream, a pound and an half of fine 
fugar, ten yolks of eggs and five whites, fome beaten 
macey cloves, nutmeg, and cinnamon, three or four 
ounces of carraway feeds, half a pint of cream, two or 
three ounces of candied citron and orange-peel, a little 
new yeft,- and a fpoonful or two of rofe water; mix 
the whole well together, and put it in a tin hoop, which 
rauft be papered at the and buttered : it will 
take an hour and a half, or two hours in a quick 
oven. When it is baked, you may ice it over with 
fugar and the whites of eggs, and then-fet it again in 
oven to harden. 
A Pound Cake,. 
You muft beat a pound of butter till ..it is like fine 
thick cream, then mix with it twelve yolks of eggs and 
fix whites, a pound of flour, a few carraways, and a 
pound of fugar: beat it all well together for an hour 
then put it in a buttered pan, and bake it in a brifk 
oven. Some people put currants in it. 
Take two pounds of frefh butter beat to a cream,, a 
pound of double refined fugar, a quartern and a half of 
fine flour, a pint of fweet wine, a quart of cream, five 
or fix pounds of currants,, a pint of yeft, two nutmegs 
grated, fome candied orange, lemon, and citron, a little 
orange flower water, fome cinnamon, mace, ginger, and 
cloves ; knead the whole well together, then put it into 
your hoop,, and.let it bake upwards of two hours.. 
To make a fine rich Cake.. 
J' good Plumb C ke. 
To a pound and an half of fine flour, add a,pound 
of currants, half a pound of raifms itoned and’chopped lie NEW BOOK of COOKERY. 
final!, ten or twelve eegs (but only half the whites) a 
pound of butter worked to a cream, a gill of white 
wine or brandy, a pound of fugar, a little orange flower 
water, fome candied citron, orange,1 and lemon, a few 
fweet almonds pounded, a little beaten mace, nutmeg, 
and cinnamon; when you have beat it ail together about 
an hour, put in the hoop,and fend it to the oven; it will 
take two hours baking. 
Shreiv/bury Cakes. 
Take half a pound of fine flour, the fame quantity 
of butter, beat up to a cream, one or . two eggs half a 
pound of loaf fugar beat and lifted, half an ounce of 
carraway feeds, and. two fpoonfuls of rofe water; mix 
it all up into a pafle, roll it thin, and cut it into little 
cakes, which muft be laid on (beets of tin. and font to 
the oven. 
To rnnke Gingerbread Cakes. 
You muft take a pound of fugar, three pounds of 
flour, a pound of treacle made warm, fome beaten mace, 
nutmeg, and ginger, a pound of melted butter, a gill 
of cream, a few coriander deeds ; mix all together to 
the confidence of apafte, .roll it out and cut it into 
thin cakes, or roll it round in the fhape of nuts. Let 
them be baked in a flack oven on tin plates. 
To make Macaroons- 
Take a pound of fine fugar, the whites of fix or fe- 
ven eggs, a pound of fweet almonds blanched and 
pounded, and a fpoonful or two of rofe water; beat 
all well together, fhape your cakes on wafer-paper, 
grate a little fugar over thfem, and bake them on plates 
of tin. 
Take eight eggs well beaten, put to them a pound 
of fine powdered" Tugar, fome grated lemon-peel, a lit- 
tle role water, an ounce of coriander-feeds, and a pound 
fhuu-1 mix the whole uo together* (hane it into bif- 
To make Bifcuiis. Of CHEESEC A K£ S. 
cuits on wafer paper, in whatever form you pleafe, daft 
fine fugar over them, and bake them. 
To make good Pancakes. 
Take eight yolks of eggs and four whites, a pint of 
cream or milk, three or four fpoonfuls of fad:, a little' 
fugar, a quarter of a pound of butter melted, Haifa pint 
of flour, fome grated nutmeg and fait; mix it all to- 
gether, and pour as much of it into your frying-pan as 
will make one pancake y fluke the pan, and when one 
fide of the pancake is enough, turn it and do the other 
fide j then take it out, and .fry the -reft in the fame man- 
ner. When you diih them up, ftrew fugar over them. 
Add to a pint of thick cream five or fix beaten eggs- 
but leave out three of the whites) a little brandy or 
fack, feme grated nutmeg, cinnamon, ginger, and fait; 
make this up into a thick batter with floury then pare 
and chop a few golden pippins, mix them with the 
batter, and fry your fritters of a light Drown in boiling 
lard ; lerve them up with fugar leathered over them,- 
For change, you may put curraivts in the fritters. 
To make good Fritters. 
Of CHEESECAKES, CUSTARDS, CREAMS* 
SYLLABUBS, JELLIES, JAMS, See. 
CHAP. IX. 
To ma'he fine Chef’cakes. 
TAKE three quarters of a pound of butter melted, 
three or four ounces of tweet almonds blanched 
and beat fine, the curd of a gallon of new milk, three 
Napi s b.fcaits grated, the yolks of feven eggs, half a 
pound of currants, Toms beaten cinnamon and nutmeg, 
half a pound of fine fugar, two or three fpouafuls of 
£ack, and a lude role or orange flower water; mix all 
"thefe well together, have ready foots patty-pans lined with The NEW BOOK of COOKERY. 
rich cruft, pour Tone of your mixture into each, and 
bake your cheefecakes ma gentle oven. 
To make Rice Cheefecakes 
To five or fix ounces of rice boiled Toft, add near 
half a pound of melted butter,, fix, or feven ounces of 
loaf fugar, h If a nutmeg grated, four yolks of eggs 
beat up, a glafs of brandy or ratifia,. half a pint of 
cream or mdk made warm, and a little cinnamon; 
beat all up together and Dake the cheefecakes in laifed 
crufts or. patty-pans. 
To make Lemon or Orange Cheesecakes, 
Firft boil the rind of two large lemons or oranges, 
then pound it well in a. mortar, with the yolrcs of half 
a dozen eggs, half a pound* of butter beat to a cream, 
and about fix ounces of fine fugar ; mix the whole up 
together, lay a thin- puff-pafte in your patty-pans, pour * 
into them your mixed ingredients, and fet them in the 
even. 
You muft fweeten a quart of cream or new milk to 
your palate ; then grate in feme nutmeg and cinnamon,, 
beat up the yolks of eight eggs with* a little rofe wa- 
ter, and- ftir them into your cream or milk; mix it up- 
weli, and bake it in crufts or china cups: or you may 
put it into a deep china bowl, and fet it in a kettle of 
boiling- water, but do not let the water get into the 
bowl. 
To make common Cujiards. 
To make a Rice Cujlard. 
Boil a quart of cream with feme ground rice, a little 
mace and nutmeg; ftir it well together all the while it 
is boiling, and when it is enough fweeten it to your 
tafte, and put in a little orange flower or rofe water. 
Serve it up cither cold or hot. 
Almond Cujiards. 
To a quarter of a pound of almonds blanched and 
pounded, add a quart of cream, two fpoonfuls of' rofe Of C R E A M S. 
water, the yolks of four or five eggs, fome mace and cin- 
namon ; mix it all together, fweeten it as you like, fet it 
on the fire, and keep ftirring it till it is of a proper 
thicknefs; then pour it into cups, and fend it to table; 
or you may bake your almond cuftards in china cups. 
To make Lemon or Orange Cream. 
Take the juice of four large lemons or Seville 
oranges, half a pint of fpring water, the whit.es of five 
or fix eggs and the yolks of four well beaten, a pint 
of cream boiled, and a pound of double refined fugar 
beat fine; mix the whole up well together, fet it in a 
toffing pan over a gentle fire, put into it the peel of one 
orange or lemon, and keep ftirring it one way all the 
time it is on the fire; when your cream is almoft ready to 
boil, take out the peel, and pour the cream into china- 
bowls, or jelly glades. 
Almond Cream. 
Firft boll a quart of cream with a blade or two of 
mace, a piece of lemon-peel, and fome grated nutmeg ; 
then take four ounces of almonds blanched and beat very 
fine, the whites of eight or nine eggs well beaten, and 
a fpoonful or two of rofe water; mix thefe up with your 
cream, fweeten it to your tafte, fet it over the fire, ftir 
it well till it is thick, and then pour it into glafles. 
Take the whites of eight eggs well beat, half a pint 
of fack, and a quart of good cream boiled; mix it all 
together, and fweeten it with fine fugar; whip it up 
with a whilk that has a piece of lemon-peel tied in the 
middle, Ikim oft’ the froth, and put the mixture in glaf- 
fes and baforis. 
Whlpt Cream. 
To make a good Syllabub. 
Having put a quart of cyder .into a china bowl, grate 
a fmall nutmeg into it, and fweeten it with double re- 
fined fugar; then put into your liquor fome new milk, 
frelh from the cow, and pour over that fome nice 
Cream. 82 
The NEW BOOK of COOKER Y. 
To make a IVh'tpt Syllabub. 
To half a pint of Canary wine, add half a pound of 
fine fugar, the whites of three or four eggs,, and a quart 
of creanf; whip it up with a whifk till it froths j then 
fidm it, and pour it into your fyllabub glafles. 
Take a deep difh or bowl, cover the bottom with 
macaroons broke in two, ratafia cakes, and Naples bif- 
cuits broke in pieces; juit raoiften them with a little 
lack, then make a light boiled cuftard, and when it is 
cold put it over your macaroons, &c, and over that pour 
a fine fyllabub. 
To make a Trifle. 
To make a Currant Jelly, 
Firft pick the currants from the (talks, then put 
them into a (tone jar, cover it clofe, fet it in a kettle 
of boiling water, and when it has boiled about half an 
hour, take it out, and (train off the juice of your cur- 
rants j to every quart of juice add a pound and an half 
o’ loaf fugar, fet it over a brifk clear fire, ffir it gently 
till the fugar is melted, fkim it well, and let it boil twenty 
minutes or half an hour ; then pour your jelly into gal- 
lipots, cover each of the pots with paper dipped in bran- 
dy, and keep them for ufe in a dry place. 
Take half a pound of hartfhorn, put it into two 
quarts of fpring water, and let it funnier over a mode- 
rate fire till the liquor is reduced to half the quantity, 
then {train it off, add to it the juice of two or three 
oranges and lemons, the whites of fix eggs well bea- 
ten, a little Rhenilh or white wine, fome lemon-peel 
cut fmall, and nine or ten ounces of fine fugar j mix 
thcfe up with your jelly, give it a boil, {train it through 
a jelly bag till it is clear, and then pour it into your jelly 
giaffes. 
Fo make Hartjhorn Jelly. 
To make Calves' Feet 'Jelly, 
You muft boil four calves’ feet in a gallon of water 
till it is reduced to two quarts then {train off the li- Or FLUMMERY. 
83 
quor and let it ftand till it is cold; fldm off all the fat, 
clear the jelly from the fediment, and put it in a fauce- 
pan, with eight whites of eggs beaten to a froth, a pint 
of Rhenifti or Madeira wine, a fufficiency of loaf fugar, 
the juice of four or five lemons, and fome flired lemon- 
peel; ftir all together, and let it boil up; then pafs it 
through your jelly bag till it is quite clear, and fill your 
glafles with it. 
To make Rajberry Jam. 
Bruife a quart of rafberries in a pint of current jelly, 
boil them over a flow fire about twenty minutes,' ftir 
them all the time, and put fome fugar to them. When 
your jam is enougn, pour it into your gallipots, cover 
it dole, and keep it for ufc. 
To make Flummery. 
Boil a large calf’s foot in two quarts of water, then 
ftrain the liquor, and put to it half a pint of thick cream, 
one ounce of bitter almonds, and two ounces offweet al- 
monds well beat up together; fweeten it with loaf fugar; 
juft give it a boil up, then ftrain it off, and when cold 
put it into glaffes or cups. 
To a pint and a half of cream or new milk, add a 
little cinnamon or nutmeg, and two or three Naples 
bifcuits grated; let it boil over a flow Are till it is 
pretty thick, then put to it half a pint of fack, with a 
fufficiency of fugar, ftir it all together over the fire, and 
fend it to table with dry toaft. 
To make a good Sack Pojfet. 
To make JVtne JVhey, 
You muft put half a pint of white wine, and a pint 
of milk well fkimmed, into a china bowl, and when it 
has ftood a few minutes, pour a pint of hot water over 
it; let it ftand till the curd fettles at the bottom, then 
pour, out the whey into another bowl, and mix fugar 
with it. Tie NEW BOOK of COOKERY. 
CHAP. X. 
Of PICKLING, PRESERVING, CANDYING, 
DRYING, POTTING, and COLLARING, 
PUT the fmalleft mufhrooms you can get into a pan 
of fpring water, then rub them with a piece of 
iiannel dipped in fait, and let them be well waftied; fet 
them on the fire in a ftewpan of boiling fpring water 
with a little fait in it, and when they have boiled five or 
fix minutes, take them out, and throw them into a co- 
lander to drain ; then lay them between two cloths till 
they are cold ; after which put them into wide mouthed 
bottles, with a few blades of mace, forne diced nutmeg 
and mutton fat melted ; fill up the bottles with diftilled 
vinegar, cork them dole and keep them for ufe. 
To pickle Mujhrootns. 
To pickle Cabbage. 
Having cut off the ftalks and outfide leaves, cut your 
cabbage in thin fllces j meanwhile make a pickle of 
vinegar, fait, mace, ginger, cloves, and nutmeg, boil it, 
and pour it on your cabbage j then put it into ftone 
jars, and cover them clofe. 
Take fome fmall cucumbers frefli gathered, put them 
in a pan, and pour over them fome hot brine: let them 
Hand twenty-four hours clofe covered, then ft rain them 
out into a colander, and dry them between two cloths. 
Take fome white wine vinegar, and a proper quantity 
ofalifpice, boil it up, and then put your cucumbers into 
it, with a little fait and a few bay leaves; let them fim- 
merover the fire in this pickle, ihen put the cucumbers 
and liquor into your jars, and tie a bladder over each. 
To pickle Cucumbers. 
To pickle■ Walnuts. 
Put your walnuts in fait and water, in which they 
muft remain feveral days, then take them oat and dry Of preserving.. 
them. . Boil’ fome white wine vinegar with mace, 
cloves, pepper, ginger, nutmeg, and ialt, pour it hot 
over your walnuts, and when they are cold, put them in 
ftrong {tone jars. 
To pickle Onions. 
Firfi: peel fome fmall onions, then foak them well 
in brine, and put them into wide-mouthed bottles, with 
fliced ginger, mace, bay leaves, and a little fweet oil; 
fill the bottles with white wine vinegar, and cork them 
up clofe. 
To preferve Cherries, Rajherries, Currants, 
Mulberries, &c* 
Set your fruit over the fire, in a fkillet or preferving 
pan, with a little water and a good deal of fine fugar ; 
let it boil gently till the fyrup is properly thick, then 
put your fruit and fyrup into gallipots or glafies for ufe. 
To keep Green Peafe all the Year. 
Having (helled fome fine young peafe, let them boil 
five or fix minutes, then throw them into a colander to 
drain, dry them well with a cloth, and cover them clofe 
in quart bottles. 
To Candy Orange or Lemon-Peel. 
Firfi: fteep your peel well in fait and water, then boil 
it tender, fo as to take away the bitternefs. Make a 
fyrup of fine loaf fugar difiolved in water, put your 
peel into it, and boil it gently; then dry m before the 
fire, and keep it for ufe. 
Slit your apricots on one fide of the {tone, and put 
on them fome fine fugar; lay them in a di{h,-and bake 
them in a pretty hot oven 5 then take them out of the 
difii and dry them on glafs plates in the oven for two or 
three days. 
To candy Apricots. 
To dry Peaches. 
Having pared and ftoned'fome fine large peaches, 
you muft boil them tender j after which lay them in a 86 
The NEW BOOK of COOKERY. 
fieve to drain, and put them in the faucepan again, 
with their weight of fugar; boil them till the fyrup is 
thick enough, and let them lie in the fugar all night; 
then lay them on plates, and dry them thoroughly in a 
ftove. 
Take a fufficiency of fine fugar, put a little water 
to it, and boil it ; ftone your cherries, put them in the 
fugar, give them a boil, and let them ftand in the fy- 
rup two or three days; then boil your fyrup again, and 
pour it on them: let them ftand fome time longer, then 
lay them in a fieve to dry. 
To dry Cherries. 
To Pot Veal, Venifon, Tongues, &c. 
Firft bake or boil your meat, then cut it in very 
thin dices, and beat it well in a marble mortar, with 
fome oily butter, a little mace, nutmeg, pepper, and fait; 
then put it down clofe in pots, pour clarified butter 
over it, and let it be kept in a dry place. 
To Pot all kinds of Small Birds. 
Having picked, drawn, and feafoned your birds, put 
them into a pot, lay butter over them, and fet them in 
a moderate oven; when they are baked enough, take 
them out, drain the gravy from them, put them down 
clofe in your pots, and cover them with clarified butter. 
—N. B. You may pot fifli in the fame manner, but take 
care to bone them. 
To collar Pork. 
Take a breaft of pork, bone it, and feafon it well with 
pepper, fait, fpice, thyme, fage, and parfley; roll it up 
tfohtin acoarfe cloth, and boil it in water and vinegar; 
then take it out of the cloth, and keep it in the fame li- 
quor in which you boiled it. 
Take a piece of faked beef, beat it well, rub it over 
with yolks of eggs, feafon it with mace, fait, pepper, 
cloves, nutmeg, thyme, parfley, marjorum, and favory; 
To collar Beef. Of COLLARING. 
87 
then roll it into a hard collar, bind it round with coarfe 
broad tape, and boil it in fpring water, with Tome red 
wine and cochineal. When it is cold, take off the 
tape, and keep your beef in the liquor it was boiled 
in. 
To callar a Breaji of Teal, or a Pig. 
Having boned your pig or veal, feafon it with favory 
fpice and fweet herbs, roll it up tight, bind it with 
tape, wrap it in a clean cloth, and boil it tender in vi- 
negar and water, with a few cloves, fotne mace, fait, 
pepper, fweet herbs, and a flice or two of lemon. 
When cold, take it out of the cloth, put it with the li- 
quor in an earthen pan, and keep it clofe covered. 
To collar Mutton. 
Bone a bread: of mutton, feafon it with mace, nut- 
meg, cloves, fait, pepper, fweet herbs. Aired lemon-peel, 
the yolks of eggs, anchovies, and grated bread \ roll it 
up into a collar, bind it tight with coarfe tape, and ei- 
ther boil, roaft, or bake it. 
To collar Eels. 
Scour your eels with fait, flit them down the back, 
bone them, waih and dry them, feafon them with mace, 
nutmeg, pepper, fait, parfley, fage, and thyme \ then roll 
them up in cloths, tie them clofe, and boll them in wa- 
ter and fait, with a pint of vinegar, a bunch of fweet 
herbs, and fome fpice. When they are boiled, ftrain 
the pickle, and keep your eels in it for ufe. 
To make a Ham. 
Firft cut a fine ham off a /at hind-quarter of pork ; 
then take a pound of coarfe fugar, an ounce and a half 
of falt-petre, and a pound of common fait, mix thefe up 
together, and rub your ham well with it; let it lie in 
this pickle near a month, turn and bafte it every day, 
then hang it in wood fmoke for feveral days, and, after 
that, hang it up in a cool dry place. The NEW BOOK of COOKERY. 
To make Bacon. 
Take all the infide fat off a fide of porky rub your 
pork over with fait, and let it lie a week ; then wipe it 
clean, rub it well with a little falt-petre, fome coarfe 
lugar, and common fait, lay it in this pickle for about 
a fortnight, turn and bafte it every day, then hang it in 
wood fmoke as you do the ham; after which hang it up 
to dry in a place that is cool. 
CHAP. XI. 
Of ENGLISH WINES and OTHER LIQUORS. 
To make Currant Wine. 
LET your currants be gathered when perfe£Wy ripe; 
ftrip them from the ftalks, put them in a large 
pan with fome water and bruife them with a wooden 
peftle; let them Hand in the pan twenty-four hours, 
then ftrain off the liquor. To every gallon of this li- 
quor add three pounds of loaf fugar, and to every fix 
gallons put a quart of brandy; ftir it well together, put 
it in a calk,, and let it ftand three or four months, then 
bottle it oft’ for ufe. 
To make Raifm Wine. 
Firft boil nine or ten gallons of fpring water for an 
hour, then put fix pounds of Malaga raifins to every 
gallon; let them remain in the water about ten days, 
and you muft ftir them every day; then ftrain the li- 
quor oft', fqueeze the juice out of the raifins, mix both 
liquors well together, and put your wine in a barrel ; 
ftop it up clofe, let it ftand about four mouths, and then 
put it in bottles. 
Bruife your goofeberrles in a tub with a mallet, 
fqueezing out all the juice, and put to it a fufficient 
quantity of water and loaf fugar j. mix it up well till the 
To make Goofeberry Wine. Of ENGLISH WINES,&c. 
89 
fuo-ar is melted, then put it into a cafk, and when it has 
flood three or four months, bottle it off, putting a fmall 
lump of fugar in each bottle. 
To make Orange TVine. 
Take fix whites of eggs well beat, fifteen pounds of 
loaf fugar, and fix gallons of fpring water; boil all to- 
gether about three quarters of an hour, and take off the 
fcum as it rifes. "When it is cold, mix with it five or 
fix fpoonfuls of yeff, five ounces of the fyrup of lemon 
or citron, and the juice and rinds of between thirty and 
forty oranges; let it work two days, then put it into a 
cafk with one quart of Rhenilli or Mountain wine, and 
after two or three months bottle it off. 
To make Good Englljh Sack. 
To every gallon of water put a handful of fennel 
roots, and to every quart a fprig of rue; let thefe boil 
half an hour, then flrain off the liquor, and add to every 
gallon three pounds of honey ; boil it about two hours, 
and clear it of fcum. When cold, turn it into a cafk, 
and after it has flood feveral months bottle it. 
Take half a gallon of brandy, add to it a pint of new 
milk, the juice of fix lemons or Seville oranges, and the 
rinds of three; let it fland twenty four hours, then put 
to it a pound and a half of fine fugar, and three pints 
of white wine; mix it up well, flrain it through a flan- 
nel bag till it is clear, and bottle it for ufe. 
To make Shrub. 
To make Rajierry Brandy. 
Bruifc a quantity of rafberries, and flrain the juice 
from them; to each quart of juice put a quart of good 
brandy; then boil fome water with a fufficiency of 
double refined fugar, and mix it with brandy and raf- 
berry juice'; flir it well together, and let it fland in a 
ftonejar, clofe covered, above a month; then pour it 
off into your bottles. He NEW BOOK of COOKERY. 
To make Cherry Brandy 
Stone and malh eight pounds of black cherries, and 
put to them three quarts or a gallon of the beft brandy j 
fweeten it to your palate, cover it up clofe in a proper 
veffel, and when it has flood a month, clear it of the 
fediment and bottle it off. 
To make excellent Milk Punch. 
Take a quart of new milk, a quart of brandy, half 
a pint of lemon juice, two quarts of warm water, and 
fome fugar j mix all together, ftra’m it through a flan- 
nel bag,, and bottle in This will keep upwards of a. 
fortnight. 
CHAP- XII. 
COMPLETE INSTRUCTIONS FOR 
MARKETING. 
How ta: choofe B^ef. 
IF the beef be young, it will be fmooth and tender 
if old, it generally appears rough and fpungy. 
When it is of a carnation colour, it is a fign of its be- 
ing good fpending meat. 
To choofe Mutton, 
When mutton is old, the flefh, when pinched; will 
wrinkle and continue fo -r if it be young, the flefh. will 
pinch tender, and the fat will eafily part from, the lean 
whereas when the meat is old, the fat will ftick by, 
, firings and fkins. The flefh of ewe mutton is in gene- 
ral paler than that of wether mutton ; it is of a clofer 
grain, and, parts more eafily.. When, the flefh of mut- 
ton is loofe at the bone, and of a pale yellowifh colour,, 
it is an indication of its being fome what rotten.. 
To choofe Lamb. 
If a hind quarter of lamb has a faint fmell under the 
kidney,, and the knuckle be limber, it is ftale meat.. 
If the neck vein of a fore-quarter be of an azure colour, 
it is new and good meatbut if greeniflb or yellowilh, 
the meat is nearly tainted. Of MARKETING. 
91 
To choofe Pork. 
If the pork be old, the lean: will be tough, and the 
fat fpungy and dabbyif young,, the lean, when pinch- 
ed, will break between your fingers, and when, you nip> 
the Ikin with your nails, it will make a dent.. The ikin 
of pork is In general clammy and fweaty when, the meat, 
is dale, but fmooth and cool when new- When many 
little kernels, like hail-diot, are found in. the fat of pork, 
it is then meaily- 
When the flelh of a joint of veal feems clammy,, and 
has greenilh or yellowifti fpecks,, it is ftale ; but when 
it has not thefe appearances it is new. The fledi of a. 
female calf is not fo red. and firm- as that of a. male calf.. 
To choofe VeaL. 
To choofe Bacon.. 
If the fat is white, oily to the touch, and does not 
break, the bacon is good, efpecially if the fledi is of a 
good colour and dicks well to the bone j but if contrary 
lymptoms appear, and the lean has fome yellowiih dreaks, 
it is or foon will be rufty.. 
To choofe Harm.. 
You mad run a knife under the bone that dicks out of 
the ham, and if it comes out pretty clean, and. has a 
nice flavour, the ham is fweet and good ; if much dulled! 
and fmeared, it is tainted and rancid. 
In a haunch or fhoulder of venifon, put your finger 
©r knife under the bones that dick out, and as the fmelli 
is rank or Tweet, it is dale or new. 
To choofe Venifon. 
To choofe ‘Turkeys, Capons,. Geefe, Ducks, &c.. 
If the turkey be young, its legs will be fmooth and 
black, and its fpurs ftiort y if it be dale,, its eyes will 
be funk, and feet dry; if new,, the eyes will he lively, 
and the feet limber- 
When 'a cock or capon is young, his {pars are diort 
and his legs fmooth ; if dale, he will have a loofe open 
vent j if new, a dole hard vent.. 9 2 
The NEW BOOK of COOKERY. 
If the bill of a goofe is yellowifh, and (he has but 
few hairs fhe is young ; but if her bill and feet are red- 
difh, and fhe has plenty of hairs, fhe is an old one. If 
the goofe be frefh, the feet will be limber; if ftale, 
they will be dry. 
Wild and mme ducks, if ftale will be dry footed i 
if frefh limber footed. 
To choofe Hares and Rabbits. 
A hare when newly killed, is ftiff and whitilh 
when Hale, the body is limber, and the fielh in many 
parts blackilh.. If the hare be old, the ears will be 
tough and dry, and the claws wide and ragged ; if young, 
the claws will be fmooth, and the ears will tear like a 
piece of brown paper. Rabbrcs, when itale, are lim- 
ber and flimy; when frefh, ftiff and white ; when young, 
their claws are fmooth j when old, the contrary. 
To choofe Salmon, Carp, Tench, Pike, Trout, Whitings, 
Barbels, Smelts, Shads, Chubs, B-'<Jfs, Mackarel, 
Herrings, OV. 
When thefe filh are ftale, their gills are pale, their 
fielh loft and clammy, and their eyes dull and funk ; 
but when frefh, the gills are of a lively Ihining red- 
nefs, the eyes bright and full, and fielh it iff. 
MODERN BILLS OF FARE. 
A Bill of Fare for an elegant Entertainment, in the Order 
in which the Dijhes Jhould oe placed upon the Table. 
CHAP. XIII. 
Ftrji Cowfe. 
Dilh of Filh 
Rabbits with 
Onions 
Collared 
Mutton 
Pigeon Pie 
railed 
Gravy 
Soup 
Almond 
Pudding 
Veal 
Cutlets 
Road Beef 
Ham or 
Tongue Of BILLS OF FARE. 
93 
Second Courfe. 
Roafted Turkey. 
Green Peafe 
or Afparagus 
Prawns 
Ragout of 
Sweetbreads 
Jellies and 
Syllabubs 
Fried 
Smelts 
T anfey 
Chickens roafted 
Mulhrooms 
Third Courfe. 
Blomangc 
Artichoke 
Bottoms 
Stewed 
Celery 
Almond 
Cheefecakes 
A Trifle 
Cuftards 
Lemon Cakes 
Sweetmeats 
Fruit 
Another Bill of Fare arranged in the moji genteel Order« 
Firji Courfe. 
Chickens 
Turbot 
Ox-palates 
Lamb Pie 
Mock 
Turtle 
Ham 
Scotch 
Collops 
Orange 
Pudding 
Chine of Mutton 
Second Courfe. 
Wild Fowls 
Lamb’s Fry 
Sturgeon 
Lobfters roafted 
Jellies 
Apple Pie 
Crawfifti 
A Hare roafted 
Artichokes The NEW BOOK: of COOKERY. 
A 'Third Bill of Fare, properly arranged. 
Firji Courfe. 
Fillet of Pork 
Stewed Carp, or TernF 
Sheeps rumps 
Beef S teak Pie 
Vermicelli Soup 
Ham 
Veal Olives 
Cal/es Ears 
Two Fowls boiled 
Second Courfe. 
Afparagus 
Green Goofe 
Crawflh 
Goofeberry 
Tarts 
A Tri.de 
Cuflards 
Prawns 
Tatoe Pigeons 
Scotch Collops 
A Fourth Bill of Fare, with feven Dtjhes in each Courfe, 
Firji Courfe. 
Pigeon Pie 
Haunch of Venifon 
Lemon Pudding 
Cod’s Head 
Chickens with 
Oyfters 
Lamb 
Cutlets 
Ragout of Veal 
Second Courfe. 
Brace of Partridges 
Spitchcocked Eels 
Wild Ducks or Teals 
Artichokes 
Cream Tarts 
Buttered Apple Pie, 
Smelts CHAP. XTV. 
DIRECTIONS concerning CLEAR- 
STARCHING. 
How iowa/h Mujlin Aprons, Neckcloths, Hoods, &c. 
LET your mullins be folded four times double, put- 
ting the two felvages together, then the ends to- 
gether, and walh them the way the felvage goes, to 
prevent their fraying. Take very clear water, not too 
hot, and drain it through a clean cloth into a pan ; then 
take fome of the bed foap, put it upon a clean dick, 
and beat up your lather ; after the lather is beat, put in 
your mullins one by one, and let them dand to foak out 
the dirt; then walh them one by one to prevent tearing, 
whild the water is warm; fqueeze them very hard be- 
tween both your hands, that the dirty fuds may not be 
left in them; and as you walh them out, lhake them 
open into another pan. Then beat up your feccnd la- 
ther, walh your mullins in it," and fqueeze them as be- 
fore. As to your third lather let the water be vey hot, 
but not boiling, for that makes the water yellow ; then 
take a fmall quantity of powder-blue, put it in a cup 
and add to it a little water ; dvake the cup about, pour 
the powder-blue into the hot water, and dir it about 
till it is blue enough ; then take foma foap, beat up your 
lather as before, put in your mullins, and let them be 
covered with a clean cloth. You may either waih them 
out whild warm, or let them dand ail night to clear. 
You mud obferve, when you wafh them out, to walh 
out the blue carefully; then lay them in fpring'water, 
and if you have not time to darch them all at once, 
you need not put any more in your darch than you c; n 
finilh in one day; for if they lie too long in the darch, 
it makes them look yellow and Itreaky Many cleai- 
darchers boil their mullins, but they fhould not, be- 
caufe it wears them out the fooner; but the fcaiding 
and letting the mullins lie in warm fuds, does them more 
good than a boil. 96 
Of CLEAR STARCHING. 
The Method of rinfing Mufins before Starching, 
Firft put fome fpring water in a clean pan, then take 
a little powder-blue in a cup, add a fpoonful or two of 
water to it, {hake it about in the cup, and pour a little 
of it into the rinfing water, then put your hand in the 
rinfing water, and ftir it about; put your whiteft muf- 
lixrs in firft, one by one, fqueezing them out feparately 
as you put them in, and if any blue ftiould fettle upon 
them, rub them gently in the water with your hand, 
and it will come oft'; and if any of your muflins fhould 
happen to be yellow, you muft make the rinfing water 
a little bluer. When you have rinfed them all out, 
fqueeze them very hard, one by one, between your hands, 
becaule they will not take the ftarch fo well if any wa- 
ter is left in them ; and having pulled them out fepa- 
ratcly with very dry hands, double them up, and lay 
them upon a dry clean cloth in order to be ftarched. 
How to Jiarch the Mujlins. 
To a qyarter of a pound of ftarch, take a pint of 
fpring water; put the water in a fkillet, and fet it over 
a clear fire till it is lukewarm; then put in your ftarch, 
ftir it gently one way till it boils one boll and no more; 
popr it into a clean pan, and cover it with a plate till 
it is cold; when cold, take fome of it in one hand, 
and fome blue in the other, and mix them together, but 
do not make it too blue. Take up your muflins one 
by one, and fpread the ftarch with your hand, but not 
too thick, firft; on one fide and then on the other, with- 
out opening them ; then blue the fineft muflins firft, and 
the thickeft afterwards, for the ftarch that comes out of 
the fineft will ferve for the thick ones. When you 
have ftarched your muflins, lay them in the fame pan, 
kneading them with your double fift till the ftarch flicks 
about your hands ; then wring them very hard, and wipe 
them with a dry cloth; after which you muft open them, 
and rub them very lightly through your hands. 
How to clap the Mufuns. 
After you have unfolded your muflins, and rubbed 
them through your hands, take the two ends and clap Of CLEAR STARCHING. 
97 
them hard between your hands; then pull them out 
very well with both hands, to you and from you, to pre- 
vent their fraying. Let your hands be exceeding dry; 
for if any ftarch remains on the hands, it will fray the 
muflins ; dry them well, and as you pull them out, hold 
them up againft the light, to fee if they are clapped 
enough. If you obferve any thing that looks fhining, 
that is the ftarch, you muft rub it over gently with 
your hands; when they are clapped fufficiently, you 
will obferve them to fly afunder, and not ftick to the 
hands. Take care to clap very quick and hard, and 
when you fee no fhining on them, they are clapped 
enough; They ought never to be clapped Angle, for 
that frays and tears them ; neither fhould they be clap- 
ped by the fire except in cold frofty weather. 
To iron the Mujlins. 
When you find they are fufficiently clapped, pull 
them out double on your ironing board, as fmooth and as 
even as poflible, and fo on till you have finifhed about 
fix, one upon another; then take a box-iron, and iron 
the drieft firft. Let fine plain muflins be ironed upon a 
foft woollen cloth; but if you have any muflins that 
are thick and coarfe, let them be firft ironed on a damp 
cloth, and afterwards upon your ironing cloth, on the 
wrong fide of the muflins. 
To wajh and Jiarch Lawns Cambrick, &V. 
You may wafh and rinfe lawns in the fame manner 
as muffins; dip them in thin ftarch, and fqueeze them 
out hard, wipe them with a dry cloth, and clap them 
very carefully, becaufe they are apt to flip. When 
clapped enough, fold them up, and put them into a clean 
dry pan ; do not touch them with any wet, for that will 
leave a kind of thick look upon them, as well as on muf- 
lins. They may be ironed on a damp cloth, but not 
with an iron that is too hot j and you may iron them on 
the wrong fide as you do the coarfe muflins. 
Excellent Methods of taking Iron Moulds, Stains of Ink, 
Claret, &c. out of Mujlins, 'Table Lineni &c. 
Whenever your muflins, linen, See, happen to be 98 
PHYSICAL RECEIPTS. 
iron-moulded, take a chafing-difti of clear coals, and fet 
over it a plate with forrel in it; then put a little fait to the 
forrel, and lay the ftained part upon the plate; after- 
wards take fome more forrel, and fqueeze the juice over 
the ftained muflin or linen ; let it lie till it is very hot, 
and take the ftained part and fqueeze it hard; then take 
frefti forrel and fait, and make ufe of it as before, till 
the iron moulds are entirely out; you muft then im- 
mediately wafti the ftained part in three or four lathers, 
to take out the greennefs. 
If your muflins or linen are ftained by claret, take 
fome milk, make it very warm, and foak the ftained parts 
in it till the ftains are quite out. When your linens 
are ftained by ink, let them lie all night in vinegar and 
fait; the next day rub the ftains well with it; then take 
frefti vinegar and fak, and let your linen lie in it an- 
other night; the next morning rub it again, and the 
fpots will immediately difappear. 
If there be any ftains of fruit in your muflins or linen, 
rub the fpots well with butter, then put the ftained part 
of the linen or muflin into hot milk, in which let it lie 
till it is cold ; then rub the ftains in the milk till they 
are quite gone away. 
CHAP. XV. 
A COLLECTION of PHYSICAL RECEIPTS. 
„ XT'OU may drink a pint of fea watar 
Far an J ?na. j' eve,y morning ;or a fpoonful of 
nettle juice, mixed with clarified honey. 
For an Ague. Take a drachm of powder of myrrh, 
mixed with a fpoonful of fack, and drink a glafs of fack 
after it. Let this be done about an hour before the fits 
come on. Dr. Mead. 
For the King's Evil. You may take every morning 
and evening, as much cream of Tartar as will lie on a 
fixpence. 
For the Scurvy. Infufe dried dock-roots in your 
common drink \ or pound into a pulp an equal quantity PHYSICAL RECEIPTS. 
99 
of tine fugar and diced Seville Oranges, and take a 
tea-fpoonful of it three or four times a day. Dr. Bu- 
chan fays, the mode proper drink in the feurvy is whey 
or butter milk. 
For the AFanfey. Swallow the juice or jelly of black 
currants. 
For the Hooping-Cough, or Chin-Congh. Take a 
fpoonful of the juice of penny-royal two or three times 
a day, mixed with honey or fugar candy. 
For the Head-Ach. Let your head be walked with 
cold water for a quarter of an hour ; or you may fnuft 
up your nofe the juice of ground-ivy. 
For the Ear-Ach. Apply the ear clofe to the mouth 
of a jug filled with warm water, or with a firong de- 
coction of camomile flowers. Dr. Buchan. 
For the Rhcumatifm. You may ufe the cold bath, 
with rubbing and fweating after it. 
For the itch. Let the parts altered be walked with 
a ftrong decoction of dock-roots, for eight or ten days ; 
or fteep a thirt half an hour in a quart of water mixed 
with half an ounce of powdered brimftone, dry it flowly, 
and wear it fix or feven days. 
For the Pleurijy. Drink a glafs of tar-water warm, 
twice every hour. , 
For a Sore Throat. Gargle with rofe-water and fy- 
rup of mulberries ■, or apply a chin-ftay of roafLd figs. 
For the Colic. Apply externally a bag of hot oats 3 
or take from fifty to an hundred drops of oil of anifeed 
on a lump of fugar. 
For the Tooth-Ach. Put into the hollow tooth a lit- 
tle cotton dipped in Lucetellis balfam, or in oil of cloves. 
For expelling Worms. Take two or three tea-fpoon- 
fuls of worm feed mixed with treacle, for five or fix 
mornings. 
For the Dropfy. Every morning and evening take a 
fpoonful or two of the juice of artichoke leaves, or the 
juice of leeks and elder leaves 3 or take a drachm of 
nitre every morning in a draught of ale. 
For the Gravel. Drink plentifully of warm water 
fweetened with honey. RECEIPTS FOR 
For the Stone. Take a tea-fpoonful of calcined 
onions in a glafs of white wine. 
For a consumptive Cough. Stone ten or twelve rai- 
fms of the fun, and fill them up with the fmall tender 
tops of rue; take them early every morning, and fail 
for two or three hours afterwards. 
An excellent Eye-Water. Infufe in lime-water for 
twelve hours, a drachm of fal ammoniac powdered; 
then ftrain it and keep it for ufe. This cures moil 
diforders of the eye. 
For the Lethargy. You may fnuff ilrong vinegar 
up the nofe. 
For the Palfy. Shred fome white onions, and bake 
them gently in an earthen pot till they are foft; fpread a 
thick piaiiler of this, and apply it to the benumbed part. 
For the StrangUary. ' You may drink largely of a 
decodlion of turnips fweetened with honey*. 
CHAP. XVI. 
VARIOUS RECEIPTS for PRESERVING and 
IMPROVING BEAUTY. 
HAVING cut two pounds of hog’s lard into thiii 
flices, waih it clean, and let it foak in cold water 
eight or ten days, changing the water once a day ; then 
melt it over a flow fire, and fkim off .any impurity that 
riles to the top; when melted pour it into cold water, 
waftiHt clean with rofe-water, and then rub your fkin 
with it. 
To make a fine Pomatum for the Skin. 
To remove freckles. 
Mix three or four fpoonfuls of bean flower wat-er 
with the fame quantity of elder flower water, and add a 
# I have thus felefted fome approved remedies for the mod common 
diforders incident to the human body 5 but 1 would mod earneftly recom- 
mend to my readers that mcfi •valuable Library of Family Medicines, Dr. 
GORDON’S Complste English Physician, It being the beft 
book of the kind now extant. PRESERVING BEAUTY. 
fpoonful of oil of tartar; when the mixture has flood 
two or three days, and is properly fettled, rub a little 
over your face, and let it dry upon it. 
To take off red Spots from the Face. 
Place a lemon' before a flow fire, in a flat earthen 
plate, to receive the liquor that fweats out of it; when 
all the juice is out, pour it into a glafs to cool, and then 
rub the face with a few drops of it. This is an effec- 
tual method of removing all kinds of red fpots. 
Take two ounces of the powder of myrrh, and lay 
it in a fmall fire-fhovel till it is thoroughly hot; then 
take a- mouthful of white wine, and let it fall gently 
upon the myrrh, which will fmoke up; you mufl then 
immediately hold your face over it, fo as to receive as 
much of the fmoke as pofllble; if you hold your face 
over till the whole is wafted, it will have a wonderful 
effect; but if that is too painful you may cover your 
face with a cloth. 
To remove Wrinkles. 
To take away Spots from the Nalls. 
Take two drachms of Venice Turpentine and one 
drachm of myrrh, mix them together over a flow fire 
in an earthen veffel, and then let the mixture cool; 
fpread a fmall piece of it upon leather, and keep it all 
night upon your nails ; let this be continued for three 
nights, and the fpots will difappear. 
To conceal deep Marks occafioned by the Small Pox. 
You mult boil an ounce of fpermaceti in a pint of 
Malmfey till it is entirely diflblved; add to it the juice 
of a houfe-leek and that of plaintain leaves, with half 
an ounce of peach kernels ; when it is all well mixed 
together, you mult fet it to cool; then ftrain it through 
a fine cloth, and when you rub your face with it let it 
be gently warmed. 
To make n fne wajhing Powder. 
Take three or four ounces of the flower of h rench 
barley, two ounces of the oil of fweet almonds, fix 
drachms of benjamin, a handful of the leaves of white RECEIPTS, &c. 
rofes, half an ounce of fpermaceti, an ounce of white 
chalk powdered, a quarter of an ounce of white tartar, 
and one fcruple of the oil of cloves and lavender ; mix 
all thefe together, and beat them to powder in a mortar. 
To make a Perfume to carry in your Pocket. 
Take two fcruples of the flowers of benjamin, half a 
fcruple of the flowers of rofes, one fcruple of orange- 
peel, fome grated nutmeg, a fcruple of the offence of 
cinnamon and orange, half an ounce of jeffamine butter, 
and a few grains of mufk and amber; beat all thefe in 
a rnorter till they are properly mixed, then put the 
powder in a box. 
To make fine JVajh Balls. 
Mix two ounces of finders with the fame quantity 
of cloves, four pounds 0f the heft white foap cut in 
fmali pieces, and twenty grains'of mufk; di'Tolve the 
whole in rofe-water, and then make it up into balls. 
To make the Hands foft and white. 
Firft beat in a mortar two ounces of blanched al- 
monds, with four ounces of the flowers of beans ; add 
to them four ounces of Caflile foap, with a pint of rofe 
water ; then mix them all up together, and when you ufe 
them for y6ur hands, moiften them with warm milk. 
To make an excellent wajh for the Teeth. 
Mix an ounce of bole-armoniac in a gill of Hungary 
Water; put this into a quart of claret, with two ounces 
of honey, a drachm of allum, an ounce-of myrrh, and 
ten grains of fait of vitriol; then let this mixture ftand 
to fettle. When you ufe it, put a fpoonful of it into a 
cup of water, wafh your teeth with it every morning, 
and it will preferve them clean and white. 
To make a fwarthy Complexion appear agreeable. 
Firft fift the flour out of half a peck of wheat bran ; 
then put to the bran feven or eight new-laid eggs, and 
fix pints of white-wine vinegar ; when it is.well mixed 
up, let it diftil over a flow fire. , Alter it has flood a 
day to fettle, rub your face with it every day for a 
fortnight, and then it will look extremely fair. INDEX. 
A 
D 
ARtichokes, to boil, 21 
Afparag-us, to boihib. 
Ducks, to drefs; 16. 30. 56. 
62 
Bacon, to make, 88 
Beans; to boil, 22 
Beef to boil, 13—to roaft. 
24—to -lew, 40—to hath, 
45—to bake, 47—to fri- 
calfee, 48 
Bee: Steals, to broil, 33— 
to fry, 35—to ftew, 39 
Birds, to pot, 86 
B.fcuits, to make, 78 
Brandy, to make, ralberry 
and cherry brandy, 89,90 
Broccoli, to boil, 21 
Broths, to make, • 64 
Bullock’s Heart, to bake, 47 
B 
Eels, to drefs, 2©. 31. 34. 
39- 44 . 
Eggs to fricaflee , 51 
E 
Filh to bake, 48—to fricaf- 
fee, 51 
Flounders, to drefs, 19. 38. 
44 
Forcemeat Balls for Made- 
Ddhes 59 
Fowls, to drefs, 17. 29 
F 
G 
Giblets, to ftew, 42 
Goofe, to drefs, 16. 29. 42 
Gravies, to make, 62, 63 
C 
H 
Cabbage to pickle, 84 
Cakes, to make, 77 to 79 
Calf’s head, to drefs, 15. 
46> 47 
Calf’s liver, to roaft, 27— 
to fry, 3 8 
Calf’s feet to fricalfee 50 
Candies, to make, 8 5 
•Carp, to drefs, ' 20. 38. 44 
Cauliflower, to drefs, 20 
Chesfecakes, to make, 79 
Chickens, to drefs, 16. 29. 
33—to force, 56 
Clear Starching 95 
Cod, to drefs, 19. 34. 43 
Cod’s Head, to bake or road 
57 
Cod-founds, to broil, 34 
Creams, to make, 81 
Cucumbers to ragoo, 59— 
to p ckle, 84 
Cuftards, to make, 80 
Ham, to boil, 15—to make, 
87 
H re, to drefs, 28.41.56 
Herrings, to drefs, 35. 38 
Inftru&ions for Marketing, 
90 to 92 
Jam, ralberry, to make, 93 
Jellies, to make, 82, 83 
I 
Lamb, to boil, 14—to roaft, 
25—to fry, 36—to fri- 
caflee, 49—to ragoo, 54 
Lamb’s Head, to drefs, 54 
Lamb’s Bits, to drefs, 55 
Lampreys, to fry, 39 
Larks, to roaft, 30 
Leg of beef, to bake, 47 
Lobfter, to roaft, 32 
\ M 
Mackerel, to drefs, 19, 37 
Mock Turtle, to drefs, 5 8 
L I N D E X 
Modern Bills of Fare, 92 to 
94 
Mufcles to ftew, 4., 
Muftirooms to fricaftee, 51 
—to p.cide 84 
Mutton, to boil, 14—to 
roaft, 23—to fry, 36—to 
ftew, 40—to hafh, 45— 
to bake, 47—to ragoo 52 
Receipts for preferving 
Beauty, 100, 101, 102 
Salmon, to drefs, 20. 34 
Sauces, to make, 65 to 67 
Saufages to fry, 37 
Scate, to drefs, 18 
Scotch Collops, to make 37 
Snipes, to boil, 17—to roaft, 
31—to ragoo, 57 k . 
Soups, to make, 60 to 62 
Spinach, to boil, 21 
Sturgeon, to drefs, 18. 31.59 
Sweetbreads and Kidneys, 
to fry, 37—to ragoo, 54 
Syllabubs, to make, 81, 82 
S 
Neat’s Tongues, to fricaf- 
fee 49 
N 
O 
Onions, to pickle, 85 
Oyfters, to flew, 45 
Ox Palates, to ftew, 40 
P , 
T 
Parfnips to boil 21 
Partridges or Pheafants, to 
drefs, 18. 30. 43 
Peaie, green, to boil, 24 
Poafe, to keep green all the 
year, 1 85 
Pies, to make, 72 to 75 
Pig, to drefs, 26. 41. 48. 50 
Pigs Pettitoes, to drefs, 55 
Pigs Feet and Ears, to ragoo 
’ 55. 
Pigeons, to drefs, 16, 17. 
|o, 33. 42. 50. 56 
Pike, to roaft, 31 
Pork, to boil, 14—to roaft, 
25 
Puddings to make, 68 to 72 
Tarts, to make, 72 
Tench, to drefs, 20. 38. 44 
Tongues to drefs, 14. 26. 33 
Tripe, to fry, 37 
Trout, to drefs, 381 44 
Turbot, to boil, 19 
Turkey, to drefs, 25. 28. 42 
—to roaft withchefnuts 29 
Turtle, to drefs, 57 
Turnips, to boil, 22 
V 
Veal to boll, 13—to roaft, 
24—to ragoo, 53—to pot 
and collar, 86 
Veal Cutlets, to fry, 36 * 
Venifon, to boil, 14—to 
roaft, 27—to hafh, 46 
to raguo, 55 
CL 
Quails, to roaft, 31 
R 
Walnuts, to pickle, 84 
Wines, Engkfh, to make, 
88, 89, 90 
Woodcocks, to roaft, 31—- 
to ragoo, 57 * 
W 
Rabbits, to drefs, 17, 18, 
27. 41. 46. 50 
Ragout for Made Difties 60 
Receipts, Phyftcal, 98, 99 
FINIS