ENGLISH and SCOTCH Liquid Mea/ures compared• Englijh* A Gill A Half Mutdhkin A Mutchkia A Chopin A Pint Two Pints Scotch. Pot is equal to Gill Pint Quart ———— Two Quarts, or Pottle A Gallon, or 4 Quarts THE ART COOKERY- CONTAINING Above Six Hundred and Fifty of the molt approv’d R E C E I PTS heretofore publilhed, under th' following Heads, viz. Roasting, Bo I LING, FR YING, BrO ILING, Baking, Fri cashes, Puddings, Custards, Ca KES, Cheese-Cakes, Tarts, Pves, So oPS, Made-Wines, Jellies, Candying, Pickling,, Preserving, Pastry, C’OLLER! N G, CONFCTION ARY, Creams, R Ann q a __ BILL OF F>A R E ALSO, A For every Month in the Alphabetical I N D E X to the Whole; WITH AN A BOOK highly neceffary for all FAMILIES, having the GROUNDS of COOKERY fully difplay’d therein. BEING By J O H N THACKER, COOK to the Honourable and Reverend the Dean and Chapter in DURHAM, NEWCASTLE UPON TYNE; Printed by I, Thompson and Company, M D G C L V III. THE P R E FACE. AT the Requefl of my Friends, especially my Scho- lars, I have publijh' d this Book. 1 know it will he /aid, that any Thing of this Kind is needlejs, there being fo many Books already extant \ but this ObjeCiicn will be fully anfwer'd when it is confider'd, that all of them, or at leaf all that 1 have feen, are far fioort of being generally ufeful, efpecially in thefe Northern Parts, where the Seafons occafion fuch Alterations in the Bills of Fare for each Month, from thofe calculated for the Southern Parts •, fame being fil'd with Receipts quite foreign to the Purpofe, as for beautifying Wafhes, &c. others fluff'd with Ragoos, and other Difhes a-la-mode de France, as they call them; in which the Mixture of Spices is fo great, and the Expence fo extravagant, that it frightens moft People from ufing them ; or, if any he fo curious as to try them, and follow their Rules punctually, inftead of Meats that are healthful, and agreeable to the Palate, they will find a Hotch-potch, deftruCtive to an JLngUfh Conflitution. I would not have it thought that lam an Enemy to made Difhes, or ignorant in making them, as will be feen in the Book where Occafion offers: J have differed the French Difhes, and given their Names in Englijh, as well as French *, and have fhewn how they may be made to Advantage, by taking fuch Ingredients as are healthful and pleafant to the Stomach. And in my Receipts for Pickling and Preferving, 1 have made Choice of fuch Fruits, &c. as are of our own Growth, and tajy to come at. In jhort, through the whole, I have PREF A C E endeavour'd to make every 'Thing as flam as poffihle, \o as to he underload by every Capacity. The candid Reader, 1 hope, will pardon the Piatnnefs of the Style, and at cep t the Work as a Thing deftgn'd for the Good of my Country, to which 1 am a hearty IVtell-wifber. The Term a-la-braife, as the French call it, m # par- ticular Way of flowing Flejh, Fowls, or Fi(h, will find in the Receipts. Tcu mu(h order the particular Ingredients as to Quantity of Herbs, Spices, &c. according to the Bignefs ofi the Thing you want to drejs that IVay, and the flower you do it the better *, the Cover or Lid of the Thing you braife any Thing in, mufi have a Rim to it to turn up to hold lighted Charcoal, and the Fire belpw mufi be very little at firft, or you may caufe it to burn to the Bottom before the Liquid is drawn cut of the In- gredients. The Meaning of a Brown is a Piece of But- ter put into a Stew pan, and Flour dufted in, Jtirring it, with a wooden Ladle till it is brown, then put in Gra- vey enough to make it the Thicknefs you would have it, confidering the Time you. have to keep it flowing. Farces are a Sort of Forc'd-meats that we make ufe of in fluffing the Bodies of Fowls, &c. or putting them betwixt the Flejh and the Skin ; the particular Ways you will find in the feveral Receipts. Bards of Bacon are Slices of the Flitch cut the broad Way. See how ufed in the Receipts. Court Bouillon, is a Pickle cr Marinade, we make ufe of to give Ftfh a good Reliffi before boiling. See the Receipts. Bilques are Scops, with Ragoos in them, as you will find in their proper places. Entremets are fmall Difloes or Plates of Sauces, or other Things to fill up your Table, and to complete the Courfe, as you will fee in the Bills of Fare. Blanc-Manger is a Term the French give to what we call Flummery j which is, in their Meaning, fomething white to eat. Hors d‘ Oeuvres are little Difoes compos'd of choice little PREFACE. light Things, to he fet betwixt the other Di/hes to complete your Table. Lardouns are little Bits of Bacon, cut fquare, to lard your Fleftj with, that is to fay, Veal, Beef \ Mutton, or any Sort of Bowls, as you like ; fometimes we lard Fifh with Eels, they being reckon'd one of the moft fuitable Ftjh to lard any other Sort of Fifh with. The Names of Di/hes that have French Terms to them are fuppofed to be the Names of the Cooks that invented them, or the Names of the Perjons that fir [I took a Liking to them •, though, I believe, there are a great many of them invented by the Englijh ; and the French Names have, I believe, been given them to excite Curiofity, and make them by that Artifice better liked. I have feen as good Englijh Cooks as the World can produce, and I have had alio the Opportunity of working with feveral of different Nations -, but I cannot fay 1 ever met with a Foreigner who had fo found and good a Way of working as an old Englijh Cook ; and I never have found their Ways of dreffing much better than a deal of profefs'd Hotch- Potch, &c. I hope there is no Occafion for further Explanation of my Book, efpecially to an ingenious Prafiijer, or even to thofe who want to improve tbemfelves in. the Art, at leafi I have endeavoured to make the whole as plain and intelligible as I cou'd to all Capacities, and fhall chearfully fatisfy any of my Friends and Pur chafers, on Application, either perfonally, or by Letter, who may meet with any Particulars in it they cannot com- prehend. As this Book is form'd on the Refult of many Years Experience, I prefume no Body will difpute its Practica- bility, the great Excellence of all Works of this Kind.— Good Manners forbid me to make invidious Comparifons with any particular Book, or Books on this Subject, intit led Fra&ical Cookery, &c. and 1 doubt not but the Unpre- judiced and 1 m partial,ingenious Prafitfers,will do ,)ne JuJlice on that Head.—As lam well a fared, what we PREFACE call the Ground Wtork or Fundamentals of Cookery, toge- ther with all the approv’d Receipts and valuable mo- dern Improvementss are therein fully exhibited and ex- plained *, I beg Leave to recommend the Book to the Public in general, and to my Friends and Benefablors in this City (to whom I return due Acknowledgments) in particular, as one of the mofi Ufeful as well as moSf Practical extant. Durham Dec. 24, 1757. JOHN THACKER. INDEX to the Receipts. A Barbels, Pike, or Salmon, in Bouillon, to drefs 85 Barbel, to (tew 136 to broil 163 ■ to pickle 163 Barberries, to pickle 255 to preferve 236 Beef, Di regions fot faking 1 Surloin, to road 9 to roller 30 —•— Difh of, like Beef A-la- raode, to make 82 a la Brake 6t Stakes co ler’d 116 to pot 138 to farce 163 a la mode 183 a la mode, to cat cold 186 tromblance, to drefs 217 Stakes, to drefs the Italian Way 221 Stakes, to (lew 223 Stake Pye, to make 284 drefs’d to eat cold 288 Beets to fry n5 Birch Wine, to make 101 Bifcoit-Cake, to make 42 another Way 43 for Chocolate, to make 82 to garnidi with 83 Bifques and Olios, to dreis 288 Bifque of Fifli, to drefs 286 Black Puddings, to make 270 Puddings, another Way 272 Caps, to make 162 —— Heath-Cock, to road 296 Bread of Veal, to dew white 46 of Veal a la Sraither- gall, to drefs 279 of Veal fricafey’d 301 - of Yeal coher'd 305 ALmond Torte, for a China Dilh, to drefs 287 Cudards, to make 41 • Snow, to make 79 Butter, to make 82 —— to perch 140 ■■■ Milk, to make 155 Cheefe, to make 287 Cakes 99 Amulet of Sweet-meats, to make 268 of Ham, to make 120 Anchovey Sau< e, to make 200 Andoulians, to make 83 Andouillets, to make 83 Angelica, to candy .94 Apples, to bake red 159 ■ Cream, to make 288 Pye, to make 27 ■ Fritters, to make 159 Tanzey, to make 96 Apricots, to preferve 160 • to preferve green 169 Fade,to make 317 Tart, green, to make 108 Artichokes, to make to keep all the Year 145 Afparagus, with brown Sauce 52 —— to boil 51 a la Cream 5 2 in Amblit 53 —— to preferve 94 —■— to pickle 97 B Bacon Froyce, to make 81 Bak’d Plumb-pudding, to make 48 INDEX. Srit, commonly called Tur- bat, with Lobilcr Sauce, to drds 104 Ehwmange, to make 16 Boil’d Bread Pudding* to nuke, with baked ones round it. ! I Boaium Magnum Plumbs, to preferve 250 Boulogne Saufages, to make 226 Chickens dreft a-la-braile 114 Builio blance, with Endive, Bfc. 125 and Rice, to drefs 133 i the Barbary Way, to drels 161 with Sweet Herbs and Bards of Bacon, to . farce 258 * a la Srnithergall, to roaft 260 • Pye, the French Way, to make 290 China-Orange Chips, to make 44 China-Oranges, to ice lip Chine ot Yeal a la Stnithcr- gall, to roaft 544 Chocolate Cream, to make 123 Chocolate Almonds, to make 315 Clear Fritters, to make 176 Clear Cakes of Currants or Rafpberries, to make 316 Cakes of any Sort, to make 205 Clouted Cream, to make 136 Cocks’ Combs, to preferve 259 Cockle Soop, to make 252 Cocks’ Combs, to farce 259 Cod’s Head, to drefs, with fry’d Fiih round it 8 Codiins, to preferve green 13$ College Puddings, new, to make 192 Colliftowers, to ragoo 63 — to fricafey brown 223 ■ to pickle 238 Compote of Muftirooms, to make 254 Cowflips, to candy 314 Wine, to make 99 Crabs, to drefs jji to butter 152 to butter 191 Craw-fifti Soop, to make 182 make 260 Cream Foul, to make Sp to fry J52 - ■ Tajrts, to make 152 Cabbage Soop, to make 196 a la Srnithergall, to farce 223 Cakes for Break fall, to make 204 ■ — to Hew 165 Calf’s Head, to hafti IO Head, to road 90 Head fweet Pye, to make 199 • Liver, to roaft 114 Liver a-la-Sraife 117 Feet, to make a Flo- rentine of 12 Capon,Turkey, &c. to cram 208 Carbonade of Mutton, to make 202 Caidoons, to drefs 187 Parmafan xSS Carp an Court Bouillon, to drefs 188 to broil 188 to roaft 190 Carrot Pudding, to make 18 —to boil and order 171 Cheefe-Cakes, to make 42 Cherries, to preferve 119 Cherry Brandy Ratifie, to make 166 • Wine, to make 168 Chickens Chiiirigras, to drefs 302 to roaft 5 x to fricafey 56 — to brown 56 the Polifli Way, to drefs 91 . a la Chirigrate 124 — to force 106 G INDEX. Cream Toafls, to make 197 Veloute with Pi- flachos, to make 322 Crow-Fifh, to flew 260 to ragoo 192 Soop, to make 281 in Jelly, to drefs 274 Cucumbers, like Mangos, to pickle 283 ■ to flew 63 to preferve 137 to farce 164 Cullis of Veal and flam, 60 of Mufhrooms, 261 - of Crow-Filh, to make 260 Currants, to pickle 140 to preferve 147 Jelly, to make 148 Cuftard, to make 40 make 60 E Eds ala Doube, to drefs 86 to coller 86 a Jar*>e one, to roafl 87 ——Spitch-ccckt, 10 drefs 87 to boil 83 Pye, to make 88 to (lew 8S aJa Braifc, to drefs 89 in Cramp pine, for a Side Dilh 02 in Gravcy, to poach 93 with Verjuice, to drefs 93 in Butter, to drefs 93 in Crumpine, to drefs 264 and flow’d Cucumbers, to drefs 267 with Sorrel, to drefs 304 Elder Vinegar, to make 223 Eringo Roots, to pteferve 225 F D Fifh, to preferve 3 Sauce, to make 8 to marinade 31 — Pye, Shape of 35 of feveral Sorts, to drefs the French Way 63 Fillet of Beef in Ragoo, to drefs 280 of Veal, to fluff and roaft 220 Fitters, to make of Turkey 243 Flounders, to boil 73 Florentine of Apples and other Fruit, to make 198 Flour Pudding, to make light 164 Forc’d Meat, to make 26 of the Flefb of Fifh 66 Fowls, to order and feed 4 to boil 14 Capon, or Turkey in Balneoruariae, to drefs 84 Fruit Bifucits, to make 320 French Bifcuits, tp make 257 Damfins, to dry 3x7 ■ Pudding, to make 229 Wine, to make 232 to prelerve all the Year 230 ■ Cheefc, or Cullis, to make 233 or any Sort of Plumbs, to dry 237 Dilh of Soles ala Sante 309 Duck, to hafh 30 young ones, to drefs 77 a la Braife, with Onions 127 * a la Braife, with Tur- nips, to drefs 263 to drefs with Claret 125 ——— and Onions, to drefs 135 and Morels, to drefs 267 and Itew’d Cellery, to drefs 267 Dutch White Herrings, to drefs 119 r—~ Reef, tp make 95 iN D E G Gallanted Goofe, to drefs 20$ Giblets, to order and (lew 268 Pye, to make 293 Gilliflowers, to make Syrrup 207 Golden Pippens, or Jennitons, to make green 155 . &c. to pre- ferve 393 Goofebernes, to preferve 3 15 Cream, to make ic8 to bottle 143 - to preferve 144 to pickle 144 Cream, to make 143 Tarts, to make 143 Wine, to make 144 • Jelly, t6 make 144 — Acid, to make fit for Punch 144 Goofe Pye, to make 292 . to boil 213 — to coiler 213 to roafi 214 — a la Braifc 214 Grapes, to preferve 245 Gravey, to draw 5 Soop 6 Green Sauce, to make 115 Sprouts,.to boil 170 — Sauce, to make 201 Figs, to pickle 223 Figs, to preferve 238 ■ Sauce, to m >ke 301 Apricots, to pre- ferve 314 Gudgeons, to drefs 212 Gurnets, to bake or fry 243 Ham to fait the common Way S —to boil 9 Pye, to make 113 —— to road 212 —:— ala Braife, to drefs err to road 279 to road 14 —— how to make a Pud- ding for I y in Lollops, to drefs 133 * to pot 138 to drefs the SwiPsWay 216 — with Peas, to drefs 229 Pye, the French Way, to make 296 • to jug _ 297 —— or Leveret a k braife, to drefs 313 - to dew 2J Hartfhorn Jelly, to make 244 Haunch of Venifon, to road 132 Herrico of Mutton, to make 49 Herrings, to broil 204 to bake 294 Hot Butter Pade for Stand- ing Pies 20 Hog’s Liver, to fry 84 Feet and Ears a la Grandvell, to drefs 293 Hadlet, to order aud road 8r Hotch-Potch of Fowls, to make 306 Hotch-Pot, to make 121 I Italian Cream, to make 91 Italian Bifcuit, to make 246, H Haddocks, to drefs the Dutch Way 6 7 to drefs the Dutch Way 11y to drefs the Swifs Way 215 to dew 216 Hams, to fait the Wcftpha- iia Way 2 J Jacobine Soop, the Italian Way, to make 227 Jellies, to make 28 of Grapes, to preferve 318 of Quinces, to make red 235 INDEX. K Lobfters in Jelly 113 to order and keep a Month for FifhSauce 261 —■ Patty, to make 266 . Crow-Fifli,or Shrimps, in Jelly, to drefs 273 Lumber Pye, to make JLyng Pye, to make 285 Kid, to drefs 2-95 Kidney Beans, to boil 193 • -to pickle 194 to preferve 194 to preferve in Salt 2B9 L M Lamb, to roafl the French Way 55 to ragoo 55 -* to fricafey ■ 5 5 Head with UsAppur- tenances, to drefs 89 Trotters, to mari- nade and drefs 107 Pye, to make 200 Lampreys, to pot 244 to flew 245 Larks, to drefs 250 to roaft 293 — Sparrows, or any fmall Birds, to make a Pye of 276 Leg of Lamb, to boil 23 • of Lamb, to force 47 of Veal, to boil the Engiifh Way 21S ——of Pork, to fluff and roaft 297 • of Mutton accontmode goj Lemonade, to make 139 Lemon Puffs, to make 319 to preferve 43 in Knots, to dry 44 t Pudding, to make 18 or Oranges, to make a Jelly of 172 — Cream, to make 209 Leltice, to farce 119 Ling, to boil X 57 Lifbon Bifcuits, to make 283 Liver Pudding to make 154 Lobfters, to ragoo £4 • » Soop, to make 64 to pot 7 J to roafl: 72 t to cream 72 Mackroney for prefent Ufe, to make 269 Mackrael, to drefs 228 to broil .228 to foufe 228 to bake 228 to make a Pye of 228 to fait and dry 229 Macaroons, to make 247 Marmalade of Cherries, to make 316 of Warden Pears, to make 176 of Quinces, to make red 234 of Quinces, to make white 234 of Currants, to make 284 . of Rofes and Almonds, to make 144 Marrow Loaves, to make 177 Pudding, to make 20 Minc’d Pyes of Calves Hearts, to make 219 of Eggs, to make 220 Meagre Soop, to make 64 Moor Game Pye, to make 283 by fome called Heath Pouts, to road 135 Morels, to drefs 67 Mould Fitters, to make 245 Mullets, to drels 244 Mulberries, to preserve 176. Mulcles, to drefs 247 to fricafey 248 • to fcaliop like Qy- fiera 24ft INDEX. Mufhrooms, to make Cat- chup of 141 to preferve for any Ufe 141 • to pickle 142 • (o fric tfey 142 • to f. icafey brown 143 • to dry 143 • to make Loaves of 143 Mutton, a Pigeroom of 38 Cutlets, to farce 263 —ah Royal, to make 160 to drefs the Tur- kifll Way 177 Cutlets in Batter, to drefs 190 to order and roalt a Chane of 105 • cuehoffd, to drefs 302 Rumps farc’d 305 • Cutlets, to drefs IX Orange Pudding, to make 17 • —-Tart, to make 303 to prefer ve 43 in Knots, to dry 44 Drops, to make 43 • Palle, to make 45 to preferve whole 313 Cakes, to make 314 Marmalade, to make 315 Clear Cake, to make 318 -Puffs, to make 319 Oyfters, to pickle 33 to feallop 34 Loaves, to make 70 to fry 71 ■ in Jelly 197 • to ragoo 241 • to broil in their Shells 141 • to farce 242 Pancakes, to make 242 • Pye the Dutch Way, to make 307 Ox Palates, to ragoo 64 N Kaples Bifcuit, to make 101 K'atural Gravcy, of Beef or Mutton, to make 129 Keats Tongue, to boil 106 Tongue, to roalt 24 Foot Puddingy to make 15; . Feet Pye, to make 178 Keat’s Feet, to bake 178 . Tongue, to make a Iwect Pye of 179 Tongue ala Bralfe 187 • Tongue, to pickle 187 ■ Tongue Pye, to make 200 Tongue, with Claret Sauce, to drefs 222 Tongue a iaSmither- gall, to roalt 222 Keck of Veal, to daub 77 p Pancakes of Apple Fitters, to make iso Partridge Pye, to make 255 Pally-Pafle 26 Patty of Oyftcrs, to make 254 of Cockles or Mufcles, to make 268 of Lamb Stones, to make 275 of Calves Brains, to make 114 of Spinagc, to make 207 Devo, to make 48 Peacock Pye, to make 278 Peaches in Brandy, to pre- ferve 204 green, to preferve 206 Peas, to flew 303 —■— Soup, to make 23 Soop, green, to make 103 —~ to boil 110 to liew 111 —r- to keep green all the Year 290 o Oatmeal Pudding, to make 308 Onions, to ragoo 63 to pickle 238 INDEX. Pears, to flew 16 or Apples, to dry 206 — to preferve 239 Perch, to drefs 248 Petty Patties of Fifh, to make 71 Pheafant, to roaft 203 Pig, the belt Way to roaft and drefs 26 - to coller 49 —■ Pyc, to make 53 a la Smithergali, todrefs 148 —a la Grand veil, to roaft 150 w to make a white Fri- cafey of 150 to drefs the French Way 151 to coller like Brawn 183 Pigeons, to farce and roaft 16y • to fricandeaux in Compote 54 — a la Smcthergall, to broil 211 ■ a la Tartare, to drefs 248 en compote, to drefs 209 alaSanteMenehout todrefs 210 to broil whole 207 like Cyprefs Birds, to drefs 269 a la Bafilic, to drefs 266 . Pye, to make the French Way 273 to ftrew 296 Surtout 313 Dumplins,tomake 266 Pike in Jelly, to drefs 298 to drefs the Dutch Way 112 —• to roaft 131 Pippins, to make a Jelly of 173 Piftacho Amulet, to make 312 Plumb-Cake, to make, with the Teeing 27 Broth, to make 300 Plovers, to roaft 234 Pork Pye, to make 297 to pickle 3 • Chops, to drefs 249 Portugal Cakes, to make 205 Potatoc-Apples, to pickle 237 Pudding, to make 134 Poultry, Diftempers of 208 Poupeton of a Leg of Lamb a la Cream to make 306 Pudding Cake, to make 154 of Herbs, to make yy Puff-Pafte, Directions for making 19 Pulpotoon of Quails, to make 310 of Patridges and and Chickens, to make 311 of Woodcocks, to make 311 Pullets with Mufhrooms, to drefs 281 a la Smithergali, with Oyfters, to drefs 186 a la Braife, to drefs 76 Pupton of Lobfters, to make 76 of Rabbits, to make IJ3 of Apples, to make 158 Pye of Mutton Olives, to make 229 Q. Quails ala Braife, to drefs 119 Quails, to fricafey 219 Quails, to farce and roaft 219 Quaking Pudding, to make 216 Quails, to roaft 165 Queen’s Bifcnit, to make 308 Quinces, to preferve whole 320 R Rabbits, to ft,ew the French Way 30S Pye, to make 257 to roaft 78 a la Saingaraz, to drefs 162 a la braife, to drefs 212 to boil the French Way 203 boil’d with Afpara- gus A-la-cleam 106 —: Surprize 124 INDEX. Rabbits to boil the Englifh Way 216 Pye, to make 122 Ragoo of Truffles for Fifb, to make . 59 of Morels, to make 60 —,—- of Turnips, to make 62 to ufewith Neat’s Tongue, to make 156 Ranikms, to make 108 Rais’d Pigeon Pye, to make 21 Rafpberry Cream, to make 16 _ - Palte, to make 3/6 Jelly, to make 179 whole, or Straw- berries, to prclerve 168 Rafn Jamc, to make 192 Rafberry to make 193 Red Marmalade of Quinces, to make 317 Cabbage, to pickle 237 Quince Clear Cake, to make 3'^ Rhcnilh Wine Cream, to make 94 Rice-Pudding, to make 104 —Cream, to make ' 79 Fitters, to make 129 Roach and Dare, to bake 297 Rock Candy, to make 321 Rofa-folis ofSpinage,to make 81 Rofcs, to dry 145 Rofe Water, to make Roofs and Reeves, to feed and drefs 231 Round of Beef, to Huff and boil 47 Rnmp of Beef, to roll 22 t Salmon au Court Bouillon, to drefs 5S ■ r.-.-- Meagre, todrefs 59 to pickle 73 ——— like Sturgeon, to pickle 74 —— to boil 9 Salpicon for Road Meats, as Beef, Mutton, Veal, or Lamb, to make 115 Salt Fifh, to fry 69 Fifli Pye, to make 70 Sampher, to pickle 285 Sauce, called Poiverade, to make 171 Robert, to make 171 with Weftphalia Ham, for roalted Chickens, Tu- rkey, or Lamb, to make 201 •— for Capers, to make 201 —— for Ducks and Teel, to make 201 for Woodcocks, to make 202 for Truffles, to make 202 for toafl Mutton, to make 202 SauGiges, to make 2jr — Lfcew’d ala hraife 29 j Scatc, or Thornback, to drefs jpg Seed-Cake, to make 38 Semey of Venifon, to make 16,6 Sheep Trotters, to farce 128 Tongues to farce isr —— Tongues, to pickle and dry 220 —— Tongues, to make a Pye of 258 Shrimps in Jelly, to drefs 274 Slic’d Pudding with Dates, to make 274 Sillabub, to make 27 Si Imy of Wookcocks, to make 2^o Soles, to flew 50 —— to boil 73 Soop de Sante, the French Way aMk 75 au BourscolsS'io fnake 12 t s Sagoo Soop, to make 97 -—t Pudding, to nuke 98 ~ Cream, to make 98 Salamagundy, to make 119 Salmon Pye, to make 264 like Ham, <0 drefs 510 a la Braife, to drefs 57 to bioil S§ INDEX. Soop In Balneo Moria, to drefs 278 —— Puree of Artichokes, to make 157 Difli, to garnifh 7 Spanilh Olio, to make 239 Splace, to boil 73 Squob Pye, to make 127 Strong Breth, to make 5 Sturgeon, roafbed 304 broil’d 304 Suet, (or Hunter’s) Pud- ding, to make 18 Swan for a Pye, to order 300 Sweet-breads, to roalt 35 Sweet-breads, to marinade 118 Sweet-bread Patty, to make 134 Syrrup of Violets, Clove Pinks, or Gillillowers, to make 100 u Udder, to boll Uinble Pye, to make 185 V Veal Collop*, to drefs 32 ———Sweet Breads, to ragoo 59 Cutlets, to marinade 68 Pye, to make 102 Olives, to make 107 Cutlets, to make 16* •— ala Haltereaux, to drefs 272 forc’d and daub’d, to drefs 135; Cutlets, to farce 262 Velvet Cream, to make 321 Venifon, a la Royal, to make 166 a Shoulder of, to roalt 167 to'hafh 195 — Palty, to make 158 —*——- Haunch of, to boil 170 —— in Stakes, called a Civet to drefs 194 a Ragoo of, to make 19; Vcrmicelly Soop, to make 46 Virginia Trouts, to drefs 12S T Tanfey, to make 19 Tench, to drefs 124 —- to bake 125 - •“ ■■ Carp, Trout, or Pike, to make a Pye of 129 Teal, toroaft 296 Tongue, to boil 77 Tort de Moy, to make 41 Tripes, to fry 50 Trouts, to pickle, like Charr I^9 —“to pot red 139 —* to Ilew the Dutch Way 140 Turbat Pye, to make 54 Turnips, to boil and order iyx Turkey, or Pullet, to braife 215 Pye, to make 256 Figs in Jelly 295 to boil, with Oy- Iter Sauce 12 to road 28 to mince 29 Figs in Syrrup 110 • Pullets, Chickens, or Partridges a la Smi- thergalk to dr sis 126 w Wafer Paper, to make 309 Walnuts, to pickle 284 to pickle white ISO to preferve 180 to make keep all the Year 181 Water Tart, to make 303 Weavers, a Filh fo called, to drefs 195 Wect Ears, to roalt 231 Welfli Flummery, to make 80 White Plumbs, to preferve 321 Puddings, to make 271 Quince Marmalade, to make 316 INDEX. White Marmalade of Quinces, to make 317 Cullis of a roaft Pul- let, to make 224 Collops, to make 33 ■ Cabbage, to ftew 52 Fricafey of Pigeons, to make 185 Cullis Meagre, to make 189 Jelly, to make 174 Whitins Lord Exeter’s Way, to drefs \ 12 Wigs, to make 99 Wild Ducks, to roaft 14 Woodcocks a la Smithergall, to drefs 218 ’and Partridges, to pot 251 Pye, to make 272 to roaft 1£ See the Whole Bills of Fare at the End of the Booh. ERRATA. PAge 48, inftead •of more Truffles, Morels, &c. read, but- ter over all before it is elofed to hake, and when baked, put in tbeLare.—lnftead of difh’d Sweet-breads, Carrots,Turnips,&c, in fome Places, read, diced Sweet-breads, &c.—Page 93, for Eggs in Butter, read, Eggs in Batter.—Page 102, for Des Oeufs au verjus, read, Pate de Peau.—Page in, for put in fome Shred- ding, read, put in fome fhred Mint.—Page 150, for minc’d Sauce, read. Mint Sauce.—Page 231, for Land Bodes, read. Land Rales.— Page 271, for bioil them, re ad, broil them.—Page 321, read, White plumbs when fealded, fkin them. Rock Candy, inftead of fetting it over a very hot Stove, read, fet it on a drying Stove, or n a Clofet near the Fire.—ln the Bill of Fare for the Prebendaries, nftead of a roaft Pigeon Pye, read, a rais’d Pigeon Pye. THACKER's ART O F COOKERY. JANUARY. Directions for Salting Beef. Inf ruCtion 'pour conferver du Beuf. E T your faking VelTels be fcour- ed out dean, and fcalded once a i fee Beef be cold be- Ea zScAk f°re you fait it; cut out all the wjj Kernels, and look it well over, C/S|l to ee y°u can find any Fly- blows ; which, if you do, take them dean out, and fait your Meat with common Salt; then put it into aVeffel that has a Conveniency to let the bloody Brine run from it; the next Day take it out, and fait it over again very well, pricking the fkinny Pieces with the Point of a (harp Knife, or an Iron Skewer, to let in the Salt; joint the Brifket-pieces well with a Cleaver, for they will not take the Salt fo foon as the other Pieces, then put it into the Tub again, (or Leaden THACKER'* Veflel, which is beft) flop the Hole at the Bottom, and keep the fecond Brine to the Meat; boil the bloody Brine that you laved, and drain it through a Hair Sieve, let it Hand to cool and fettle, then pour what’s clear of it on your Beef; in a Day or two take it up again, and examine it once more, for lometimes the Flies will ftrike it where you can’t find out at firft, and in three or four Days they will grow to large Maggots, which, on finding, cut them out clean, and rub that Part well with Salt and Vinegar, and it will not be perceived to have been touched. How to fait Hams the Weflphalia Way, Jamhon maniere de Veflphalie. A Ham of 18 lb. is to be faked with common Salt, and lay 24 Hours, to let the bloody Brine run from it, as it did from the Beef; then take tour Ounces of Saltpetre, two Ounces of Bay Salt, half a Pound of coarfe Sugar, as much Cocheneal (pounded) as will lie on a Shilling, dry ihefe Ingredients before the Fire, and rub your Ham well over with them, throwing away the bloody Brine, put it into your faking Veflel again, turn it every Day, and rub it w'ell with the Pickle ; keep this Order for three Weeks, then hang it up to fmoak in a Chimney for a Fortnight where Wood is burnt, and afterwards hang it in a convenient Place to keep for life •, it will be good in two Months,' N.B. There are convenient Places in London to dry Hams and Tongues: 1 have cured as good ones in London as ever was made Ufe of. The common Way of falling Hams: Jambon a la maniere ordinaire. LEAVE out the Sugar and Cocheneal, mix the reft with common Salt, dry it well before the ART of COOKERY. 3 Fire, fait your Hams well, then keep the fame Or- der as above, except fmoaking them. You may fait Bacon the lame Way. How to pickle Pork. Pore a conferve. CU T it into what Pieces you think proper •, fait it well with common Salt; put it into an Earthen Jar 24 Hours; then take it up and let it drain j take the lame Ingredients you ufed to the Weftphalia Ham, except the Cochineal, in Proportion to your Weight; rub your Pork well with them ; take the bloody Brine out of the Jar; pack in the Pork as dole as you can *, boil the Brine as you did tor your Beef, and put the Clear to the Pork -, lay a Weight on it to keep it tight down, and it will be fit to ufe in a Fortnight. You may cure Bacon any of thefe Ways •, I have tried them all, and it proved good ; let your Brine be cold before you put it to your Fork. How to preferve Fiflo. Poiffon a preferve. TAKE your Fifli, 'when frefh, wafti and clean them •, put them into your Kettle with a Drainer in the Bottom ; pour in as much hard Water as will cover them; put in a good Handful of Salt and a little Vinegar, let them boil till near enough *, then take them up, and let them lie till cold ; put your Liquor into an Earthen Pot to cool alfo•, after- wards put in your Fifli, and they will keep good two or three Days. When you would ufe them, put them into your Fifh-kettle, with as much hard Water as will cover them *, make them juft boil over a brifk Fire, and they will eat near as well as when firft taken. For further Particularr, look for drejfng of Fifh. THACKER*s How to order and feed Fowls. Volatile a nourire. DO not mix the Fowls together in Coops which you buy at different Times ; but cut their Wings and Tails, and put them into a Yard three or tour Days, (giving them different Sorts of Meat) in which Time they will become acquainted, and take Meat bet- ter when you coop them. If you have not a conve- nient Yard, put them in a Room, (which is better) fire w’d with gravelly Sand, and lay fomeStraw over that; fet their different Meats in feparate Things, as Barley- meal made into a pretty ftiff Fade with warm Water, or Milk and Water, or the Liquor frefh Meat hath been boil’d in fometimes mix Barley-meal and duffel (or frnall Bran) together, other.Times mix Oat- meal with any of thele ; fave the Crumbs of Bread, Rafpings, and Crulls, foak them in the Liquor afore- faid, and give them it for a Change •, and fometimes give them Grain, as Barley, Oats or Wheat. Let the Room be waffled once a Week, and give them frdli Gravel and Straw-, feed them twice a Day; take the Meat from them if they don’t eat it up, and mix it with frefh, and give it to them again in the Even- ingat which Time be lure they have enough, for they like to feed as foon as it is light in the Morning ; and what they leave, mix with frefh, and give to them about Noon. If you feed them in a Coop, keep the fame Order, leaving out the Straw in Summer, and cleaning the Coops and Troughs every Day. Ob- ferve theft Rules, and you’ll never tail of having fat Poultry in a Fortnight’s Time, if they are full of Flefh wffn you buy them -, but if they are poor, it will take as nm h Time to make them fitfhy, as to make the fiefliy ones fat. As the Ground-work of Cookery chiefly confiffs ART of COOKERY. 5 in making good ftrong Broth and Gravy; how to prepare thefe follows next of Courfe. How to make Strong Broth. Bouillon fort a fair. fT’AKE a Leg of Beef, a Knockle of Veal, a Neck X of Mutton, or what Quantity of thefe you pleafe ; cut them to Pieces ; let them he to foak in a good Quantity of Water, to take the Blood out of them \ then wafh your Meat very clean •, put it into a Pot big enough, with a good Faggot of Sweet-Herbs, fome Turnips, two or three Carrots, half a dozen O- nions, fome Salt, and Whole Pepper ; put as much Water to it as will cover it, and let your Water be as clear as you can get. Some People object againft Spring Water, but 1 do not, if it has no bad Taffe, for fomeßeafons 1 fhall give when it comes in Courfe: Let your Pot boil gently, and keep feumming it, and as it boils away put in fome more boiling Water ; keep this Order till your Meat be boil’d enough ; then drain it firft through a Cullender, then through aHair-fieve ; put it into a fhallow Veffel ; let it in an airy Place to cool, if you have Time : Before you ufe it, take the Fat off the Top, and the Settlement from the Bottom This ftrong Broth is proper for feve- rai Ufes. which 1 fhall mention hereafter. How to draw Gravey. Jus a fair. CUT Tome Slices of Bacon, and lay at the Bot- i tom of your Gravy-Pan, with diced Carrot ♦, then cut feme Slices of lean Beef, the Thicknefs of your Hand, and lay upon that j put in fome Sweet- Herbs, with Salt and Pepper •, fet it over a flow Fire, covered clofe ; let it ftew till all the Gravy is THACKER* s drawn out of the Meat, and fallen to the Bottom, and is very brown *, then having fome ftrong Broth rea- dy, as before*mentioned, put it into your Gravy- Pan, and let it boil foftly till you have got all the Goodnefs out of your Meat ; feum it well; when e- nough, ftrain it oft" as you did the ftrong Broth. This Gravy is for Soop mixt with ftrong Broth and other Ingredients, which 1 fhall mention in the Directions given for Soops. This Gravy ferves likewife for all Sorts of wild and tame Fools •, but for Ducks, and Fowls of that Kind, put In one Spoonful of Red Wine, but no more of it than can be juft tafted. In its other Particulars relating to Fowls, I refer you to to its proper Place. Note, Sometimes we ufe Veal ordered as above j fometimes we mix Veal, Mutton, and Beef together. Gravy Soop. Potage au jus. TAKE fix Heads of good Celeri, Endive, Beets, Spinage, &c. clean them very well, and Hired them not too loiali; pot thefe into a Stew-Pan, with a Piece of Butter, and a little Salt, and let them ftew ; then put in fome Gravy; add to them till you get as much as will do for your Diili; put in fpme Vermi- ceili, and if you plcafe, fome forced Meat-balls; in the Middle, put a forced Lettice, a Fowl, or a Duck, a Knockle of Veal, or a French Roll, (as your Con- veniency or Fancy fuits) with fome Roll fliced and dried before the Fire. Your Soop may be made high- er or lower, as you think proper, by mixing the ftrgng Broth and Gravy *, adding a Faggot of Sweet-Herbs, Confiding of about an Handful, compofed of Thyme, Parily, Sweet-Leeks, Lemon, Marjoram, &c. N. B, You may dice four or five Onions and ftew them with your Herbs. ART of COOKERY. 7 The Form of your Soop- Dish, and how it fhould be garnilh’d. Explanation of the Garnljhing of your Soop T)ifh. fjrft Rim next the g00p js t0 pafte? jn I the fame Form as in the Figure ; the fecond or outer Rim is to be made of Turnips parboiled, cut in Pieces, and laid in Form as in the laid Figure ; and the Vacancies between each Square of the outer Rim are to be filled up with Carrots cut fmall in one Openj and Spinage, &c. in the other, and fo alternately. 8 THACKERS To drefs a Cod's Heady with fry'd Fifh around. Tete de Morue accommode. TAKE out the Cod’s Gills and clean it very well; then tie it up with Pack-thread, and put it in- to the Filh-kettle, with a large Handful of Salt; co- ver it with hard Water, (for that caufes the Fifh to boil hard and firm; let it boil foftly on a flow Fire for half an Hour, then make the frying Fifh ready, by fkinning then), &c. which done, take out their Eyes, turn them round, and put their Tails through the Holes of their Eyes ; wafli them in Small Beer, and Flour them well ; fome wafh them over with beaten Yolks of Eggs, and drudge them with Flour and fine Bread Crumbs. Let your frying Ingredients be good Beef or Mutton Suet well render’d and drained, or Beef-drippings, if clean from Drofs; put your Fat in to the Frying-pan, and make it diffidently hot, which is to be perceived by its beginning to turn of a hrownifh Colour; then put in your Fifh; do not fill your Pan too full, and take great Care they do not burn; fry them of a Gold colour, then take them up and put them on your Fifh-plate before the Fire to drain; if your Fifh are large, fry them flow, if fmall, the quicker the better. To make Fi/h Sauce. Sattffe au Foiffon. TAKE a Pint of Good ftrong Broth, half a Pint of White-Wine, four Anchovies, the Juice of a Lemon, fome fliced Horfe-radifh, feme whole Pep- percorns, a little Mace, two middling Onions, and a fmall Faggot of fvveet Herbs •, let thefe boil till half be wafted, ftrain it, and draw your Butter with it, you may add Crab, Lobfter, Oyfters, Shrimps, or Coc- ART of COOKERY. 9 kies as you pleafe; if the Sauce is not thick enough, work a Piece of Butter in Flour, and thicken it with that. How to hoil Salmon. Saumon a Accommode. SCALE it and cut it down the Middle, take what Part of it you think moft proper, and put as much hard Water into your Kettle (with a Handful of Salt) as will cover the Filh. Make the Water boil firft, then put in the Fifh, which muft only boil gently, (Tor if it boils faft it will break) half a large Salmon will take half an Hour boiling, and fo in Proportion ; make the fame Sauce to it as you did for the Cod’s Head, and add to it Tome Spawn of Lobfter bruifed, with a little Red-Wine; fome prefer Herbs and But- ter mixt with the Juice of Lemon, which you will find explained in the drefling of Mackarel. How to hoil a Ham, Jambon d Accommode. CRACK the Shank Bone, pare the black off the Infide, and if your Ham be dry, lay it in Wa- ter all Night before you ufe it; tie it up in a coarfe Cloth with a Cord, and lay a Stick over the Copper; tie the Cord to it fo as to let the Ham fwim in the middle of the Copper •, it will take five Hours boiling, if a large one *, fkin it and rub it over with the Yolk of an Egg *, drudge it with fine Bread Crumbs, and brown it in an Oven, or before the Fire. How to roaji a Surloin of Beef \ Longe de Beuf Accommode, CUT the Chine off the Infide •, joint it a little with a Cleaver •, crack the Bones at the thin End; fpit it as ftraight as you can, but the thin Side muft be 10 T n A C K E K’s heavieft *, fkewer the Skin next the Chine, and lay It down with the Chine next the Fire, but at a good Di- ftance off-, let it lie fo for a Quarter of an Hour, then take it up and paper it, lay it down again, and let the Jack a-going ; let it roaft three Hours, or three Hours and a Half, as it is in bignefs; then take off the Pa- per, dridge it and take it up. Garnilh with Horfe-Rad- dilh and Pickles. How to hajh a Calf's Head. *Tcte de Veau Hachez, CLEAN it well, and wafh the Blood quite out of it; boil it tender ; cut one Half in Slices, with the Tongue or without it; cut the other Half round, and wafh it over with the Yolk of an Egg; then fprinkle it over with Hired Thyme, Earfley, a little Salt, Mutmeg, and Bread Crumbs; lay it to the Fire to brown, and bafle it with Butter. Another Way. D'un autre Maniere. IS to take out the Bones, and cut the thick Part thereof into two fquare Pieces; brown them as a- bove directed •, then clean the Brains, and boil them, with a little Sage, Parfley, and Salt*, when enough, chop them together, putting in a little Butter, Pepper, and Vinegar *, then cut the Top off a Roll; take out the Crum ; wafh it over with oyl’d Butter; brown it before the Fire, and fplitthe Tongue in two; then make your Hafh ready in this Manner; put almoft a Quarter of a Pound of Butter into your Stew-pan ; keep it ftirring till dilfolved; put in a large Onion with a fmall Faggot of Tweet Herbs; duft Flour in- to it; then put in your diced Calf’s Head; tofs it up, and put in a Pint of good brown Gravy, a little ART of COOKERY. Pepper, Salt, forc’d Meat Balls, and a little White- Winej tofs it all together, let it ftew till it is of theThick- nefs of Cream; then put it in your Difh, and the Roll with Brains in the Middle; the two fquare Pieces on each Side, and the fplit Tongue to anfwer that 5 gar- nifh your Difh with Rafhers of Bacon, Lemon, and Barberries. If you keep half the Head whole, and brown as before-mentioned, lay it in the Middle, then cut the Tongue in Slices and put it into the Hafh 5 cut the Brains in little Pieces-, order them as you did the brown’d half of the Head, and add it to the above Garnifh of your Difh. SVo drefs Mutton Cutlets, Cotelettes de Mouton. TAKE a Neck of Mutton, cut it Bone by Bone, flat them with a Cleaver, trim them round with a Knife, to make them all alike as nigh as you can ; then order them as you did the brown’d Half of the Calf’s Head (as above) brown them on both Sides; broil them before the Fire, and take Care they are not done too much 5 let your Sauce be Gravy and Butter, with a few Capers chopped fmall, and a little Onion ; thicken it with aPiece of Butter wrapped up in Flour ; put your Sauce into the Difh, and lay your Cutlets handfomely on. Garnifh them with Capers, Horfe- Radifh, and Barberries. I fhall have Occafion here- after to mention fome different Ways of dreffing Cutlets. To make a boil'd Bread Pudding, with baked ones round it. Boudin au Pain, TA K E a Three-penny fine Loaf, pare off the Cruft, cut it in Slices, rub it through a Cullen- THACKER* s der, put the Crumbs into a flew Pan, boil as muck Mik as will moiften them 3, mix all well, and cover it* then beat ten Eggs and put to it, with fome grated Nut- meg, and as much Sugar well powder’d as will fweeten it to your Tafle; boil as much of it in a fine Cloth, (which mulf be buttered, flour’d, and tied tight) as will lie handfomely in the middle of your Difli *, then add to the remainder you left, fome Suet cut fmall, or Marrow, with fome Currans wafhed and picked, and well dry’d by the Fire ; mix all together, put in a lit- tle more Salt and Butter •, then take fome earthen Cups, butter them and fprinkle them with a little Suet chop’d fmall, fill them, which done, turn your little Puddings out of the Pans, cut them in two, and lay them round the boiled one ; then grate on fome Sugar j flick the middle Pudding with Almonds diced, or Sweatmeats, which you pleafe. The Sauce may be made of White* wine and Sugar, the Juice of an Orange and Melted Butter •, or plain Butter only. The boiled Pudding will be ready in an Hour, or little more-, and the little Puddings will bake in the fame Time, To make a Florentine of Calves Feet, Florandine et la forme. WASH them well and clean them from Hairs* boil them tender, let them be drained from their Liquor, and {land to cool •, take out the Bones, and (bred the Meat fmali •, take the Weight ofyourMeat in Suet, and ihred it alfo, with three or four Apples and fome green Lemon Peel; mix all together with 4 pound of Currans, (pick’d, .walk’d, and dry’d be- fore the Fire) half a Pound of Ratlins, Honed and chop’d; feafon it with Salt, Nutmeg, and beaten Cin- namon ; put in half a Pound of Sugar, half a Pint of ART of COOKERY; White* Wine, and fill your Dilh ; you may put in feme candied Peel, as Orange, Lemon, or Citron, which you pleafe; crols bar it, and put a Border ot Puff Pafte round, as you fee in the following Draught. To boil a Turkey with Oyjier Saucel Dindon accommode avec des Huitres, DRAW it, and beat down the Breaft Bone, (if required) which muft be done thus; lay a Cloth under the Turkey, and another on the Breaft, then give it a hard Stroke with the flat Side of a Clea- ver, then finge it, wadi it well, trufs it for boiling, butter and flour the Breaft, tye it in a Cloth, boil it in hard Water, and it will look the whiter •, fo will all Fowls, Fifti and Flefh; but good clear foft Water is better for any Thing that is old ; a middling one will boil in an Hour and a Half, but a very large one will take two Hours. For Sauce take an hundred Oyfters, or what Quantity you pleafe, when opened wafli them dean from the Pieces ot Shells and Sand, take the THACKER’* clear of their Liquor, put it in your Stew-pan with the Oyfters, and flew them, but not too much, lake them up, and takeoff their Beards, clean your btew-pan and put in your Oyfters again, with the clear Parc of the Liquor, and half a Pint of good ftrong Broth or Gravy, a large Onion, a fmall Faggot of fweet Herbs, Half a Lemon, a little grated Nutmeg, and a little White-Wine*, draw it up thick, with a Pound of But- ter, and pour this over your Turkey. Garnifh it with Lemon, Barberries, &c. To boil Fowls. Volatiles accommcde. THEY muft be boiled the fame Way as you did the above Turkey; difh them with green Sprouts boiled nicely in hard Water, pour drawn But- ter over them, and garnifh them with diced Carrots, and Eggs boiled hard and chop’d. How to roaft Wild Ducks. Canards fauvages Roti’s. TRUSS them, put a Bit of Butter dipped in Salt in their Bellies, fpit them and lay them down to roaft; then finge, bade and flour them; they muft not be roafted too much. The Sauce for them yoti will find under the Directions for drawing of Gravy, (Page 5 and 6.) I fhall give particular Directions concerning trufling all Sorts of Fowls hereafter. How to roaft a Hare. Lievre Roti. SKIN it, and take the Guts quite out, and clean it from the Blood with a wet Cloth, out a Puddinsr in the ART of COOKERY. Belly of it; then trufs, fpit, and roaft it in the follow- ing Manner; lay it a good Diftance from the Fire, and bade it well with Butter, then fait and flour it; when it has been down about half an Hour, put it nigher the Fire, and bafte it over again ; if you keep a good Fire and it is a young Hare, one Hour will roaft it. Froth it up juft before you take it from the Fire; take fome of the Pudding out, and mix it with Butter, and Gravy, put it into the Difli and lay the Hare there- on. Garnifh it with Lemon and green Parfley, or Barberries; you may lard it with Bacon, or cover the Back with a Lard of Bacon. How to make a Pudding for a Hare* Boudin pour me Lievre. fTpAKE two Ounces of Suet, fhred it fmall, fbak JL the Crum of a Penny Brick in Cream, put in fome Thyme, Parfley, a Bit of Onion, an Anchovy, and a little Lemon Peel fhred fine ; feafon it with Pep- per, Salt, and Nutmeg; break in an Egg, work it all together, and put it in the Hare ; few it up, and roaft it as above. cTo roafi Woodcocks: Becajfes roti. PICK and trufs them with their Heads on, fplc them acrofs, with their Intrails in them; make fome white Bread Toafts, and lay under them as they roaft to catch what falls from them; do not roaft them too much; pour fome melted Butter on the Toafts when in the Diih, froth up the Woodcocks, draw them off the Spit and lay them on the Toafts, put ia a little Gravy. Garnifti with Lemon and Barberries- T HA C KM 9 How to flew Pears: Poirs etuvee. GET fome of the largefl: baking Pears you can,' pare them, but leave on the Stalks*, put them into an earthen Veflel, with fome Pieces of Pewter; and to one Dozen, put a Bottle of Red Wine, two Pounds of Sugar, about ten Cloves, fome Lemon Peel, with as much hard Water as will cover them *, put in as much Cofchineal pounded as will lie on a Shil- ling, tied in a Linen Cloth; then tye brown Paper over the Top of your Veflel, and bake it in a flow Gi- ven till they be baked tender; when you ule them, pour fome of the Syrup upon them. The Pieces of Pewter adds much to their Colour, and the finer the Sugar, the clearer your Pears will be. To make Rafpherry Cream. Creme aux Framhoifes, TAKE half a Pint ofPreferved Rafpberries, or Jaum, boil a Pint and a half of Cream, and when it is cold, mix the Rafpberries with a Pint of it j if it be not fweet enough, make it to your Tafle; then take the other half Pint and wifk it to a Froth, put it into a Glafs Bafon, and lay the Froth on the Top of it; you may ftrew Caraway Comfits on it if you pleafe. To make BlaWmange. Blanch a Manger. TAKE two Ounces of Hartfhorn, and a Set of Calves Feet, well cleaned and wafhcd, fplit them and take out the long Bones, and the Bit of black in ART of COOKERY. 17 the Middle ; put them into a very clean well tinn’d Pot, or a large Sauce-pan, with Spring-water; boil them till they come to a drong Jelly, which you may find by taking a little in a Spoon ; and fet it to cool; when ’tis boil’d enough you will have a Quart oi Li- quor ; drain it through a Napkin •, fet it to cool; take the Top clean off, and the Jelly clean from the Bottom ; mix it with a Quarter of a Pound of Al- monds well bear, the Juice of a large Lemon, a little Orange Flower Water, a tew Drops of Ratafia, or a Laurel Leaf or two bruis’d ; fweeten it with double-refin’d Sugar; put in a Pint of good Cream ; let it fimmer over a flow Charcoal Fire; keep it dir- ring ; drain it through a Napkin ; and keep it during till ’tis pretty cold ; then put it into your Glafs-bafon ; dick it with blanch’d Almonds, cut in four the long Way. You may colour them if you pleafe, for a Change, fome with Cochineal, and others with Saf- fron ; boil them in Sugar and Water, with the Colours tied in Mudin Rags. How to make an Orange Pudding. Boudin d’ Orange. TAKE four Naples Bifcuits, grate them fine ; boil a Pint bf Cream and a Pint of Milk together ; put it to your Bifcuits, and fweeten it to your Fade; grate in the Rind of a Seville Orange, and fqueeze in the Juice ; colour it with a little Saffron, tied up in a fine Cloth, and foak’d in three or four Spoonfuls of Sack or Orange-flower Water, which put into your Pudding; then dice in half a candied Orange Peel; and beat eight Eggs fine; drain them, and grate in Half a Nutmeg; put in a little Salt; mince the Mar- row of Half a Marrow Bone, or a Quarter of a Pound of melted Butter, which put in, and mix all together; butter your Didi; dll it and put a Border of 18 WHACKER*s Puff-pafte round it; it will bake in Half an Hour1. Note, Your Milk and Cream muft be Wine-Meafure. Hew to make a Lemon Pudding, Boudin aux Citrons. Alfo a Carrot Pudding. Boudin aux Carotes. BO T H thefe Puddings are made as the above* only you mult firft boil your Carrots, and beat them fine in a Mortar ; you may boil your Orange or Lemon Peel alio, and beat it fine; but then you mult take the Rind of two. The Sauce lor Orange or Lemon Puddings is Sack, Sugar, Butter, and Half an Orange to an Orange Pudding, and Half a Lemon to a Lemon Pudding ; but inftead of either, in the Carrot Pudding, you mud put Orange-flower Water. To make a Suet (or Hunter* s) Pudding. Boudin aux Cha[feurs. TAKE a Pound of Flour ; the Crumb of a Penny Roll foak’d in hot Milk ; a Pound of Suet, cut fine; a little Salt; Half a Nutmeg ; a little Sugar ; Half a Pound of Currans; Haifa Pound of Raifins, fton’d and chopp’d ; and eight Eggs; mix it very fluff with cold Milk ; boil it three Hours at leaft; you may put in Sweet-meats if you would have it richer. N. B. You may make any Sort of Pudding, put- ting eight Eggs to a Quart of Milk ; as, Almonds, Chefnuts, &c. beating them in a Mortar ; a Quarter of a Pound is fufficient to a Quart of Milk and four Naples Bifcuits, thicken’d over a Fire ; flick fome. Cut in Quarters, on the Top of your Pudding. ART of COOKERY. 19 A Tanfey. Tanaife. TAKE four Bifcuits, the Crumb of a French Roll; boil a Pint of Milk, and a Pint of Cream ; and put to it Half a Pint of Spinage Juice {train’d ; grate in Half a Nutmeg ; beat a little Mace and Cinnamon ; put in a little Tanfey ; beat it with your Spinage; Iweeten it to your Tafte ; put to it a Quarter of a Pound of Butter ; beat twelve Eggs ; leave out the Whites of two; {train them through a Sieve; put all together into a Stew-pan ; keep it ftirring, till thick, with a Whifk ; butter the Pan you bake it in ; alfo butter a Paper, and put it at the Bottom ; then put in your Tanfey; Half an Hour will bake it; which done, turn it in your Difh; take off your Paper, and grate on fome Sugar; divide a Seville Orange in eight; flick the top with Sweat-meats, that is. Citron, Orange, and Lemon Peel. Directions for making all Sorts of Puff-Paste, Pate feuilletee. TAKE a Pound of Flour ; rub in it a Quarter of a Pound of Butter ; break two Eggs into it; make it into Pafte with cold Water; roll out your Pafte into a fquare Sheet; lay Bits of Butter all over it; flour it, and fold it up at both Ends; lay one over the other in the Middle; beat it with a Rolling Pin, and roll it out again ; keep doing thus, till you have ufed a Pound of Butter: If you dridge in fine Powder Sugar every Time, it makes it Pafte Royal. This Pafte is for all Sorts of Sweetmeats, Tarts, Puffs, or cut Covers for Puddings, r n A C K E £’s Pajfy-Pajie. Pate commune, ordinaire, brijee. IS made with fix Pounds of Butter to a Peck of Flour; rub into the Flour three Pounds of Butter; make it Pafte with fix Eggs and cold Water ; roll it out as you did the above Puff-pafte, and keep the fame Order tiU all your Butter be fpent. Hot Butter Pajie for Standing Pies. Pate blanche pour les gros Pdtez. PUT two Pounds of Butter to a Peck of Flour; boil the Butter in Water, and make your Pafte very ftift; But if lor Tarts not fo ftiff. To make a Marrow Pudding. Poudin de Mouelle for nice. CUT four Naples Bifeuits; rub them through a Cullender, with the Crumb of a French-roll; boil a Pint of Milk with a Pint of Cream ; put it to the Bifcuit and cover all down j then beat eight Eggs *, {train them and put them to the Pudding, with as much fine Sugar as will fweeten it*, grate in Half a Nutmeg, and put in a little Salt with a little Rofe- water; then wafli Half a Pound of Currans *, rub and dry them, and mix all together. This done, put your Pudding into the Stew-pan, and fet it over a Charcoal Fire *, keep it flirting with aWhifk till it be thick *, then put it into your Difh, and let fland eo cool j then put in your Marrow, in Pieces, about ART of COOKERY. the fame Quantity as is contain’d in one Marrow bone. Put a Rim of Puff pafte round your Difh •, and lay on the Cover, cut in the following Form: Three Quarters of an Hour will bake It: You may- ice the Cover, and the Rim alfo, if you pleafe. DF redlions concerning Icing will be given in a more pro- per Place afterwards. How to make a rais'd Pigeon Pye. Pate de Pigeons elevee, et la forme. PICK, draw, and finge the Pigeons; cut off the Wings at the fecond Joint; trufs them •, take Pepper, Salt, and minc?d Parfley, mix’d together; and work a Bit of of Butter, as big as a Walnut, a- mong it, which put into the Belly of each Pigeon, and rub their Outfides with the fame Seafoning. Your Pye being rais’d and fet in Form, lay in your Pi- geons, with forc’d Meat, and Yolks of hard Eggs; THACKER** 22 lay thin Slices of Butter over all •, then clofe your Pye, aq.d garnilh the Lid as in the following Figure, which is alfo the Form of your Pye. When it is half bail’d, draw it, and put in Tome good ftrong Broth. One Hour and an Half will bake it. You may make the Pye in a Difli, with the fame Ingredients, ufmg Patty patte inftead of hot Patte. ART of COOKERY. 23 FEBRUARY. To make Peas-Soup. Pot age aux Pois a /’ Jngloife. TAKE a Quart of Split-peas ; wafh them; and put them into a Pot big enough, with a Scrag of Mutton, a Knuckle ofVeal, a Piece ofßacon, fome whole Pepper, five or fix Onions, a Faggot of fweet JbLrbs. Put as much Water in as will cover them, and fet the Pot on the Fire ; let it boil foftly till the Meat is in Rags, and the Peas in a Pulp (but take the Bacon up before it is too much); as the Liquor boils away put in boiling Water ; (train your Soop through a Cullender, working the Peas through with a Laddie; then pafs it through a Hair Sieve to make it the fmoother ; take fix Heads of Sallery, and two Leeks; cut and wafh them clean ; and flew them tender, with a Piece of Butter in a Pan ; add to it fome flrong Broth; put in your pulp’d Peas, and fome dry’d Mint, fifted fine ; cut the Bacon in Pieces like Dice ; and put them in, with fome French bread cut the fame Way, and fried in Butter; feum the Fat clean off; difh it with a French-Roll in the Middle ; and feafon it with Salt and Pepper to your Tafle. You may put in fome Hired Spinage if you pleafe. To boil a Leg of Lamb. Gigot d? Agneau bouilli. SOAK it in warm Water for an Hour; make your Pot very clean ; and fee it be well tinn’d ; fet it on the Fire, with very clean Water; and when it boils 24 T H A C K E R’s fcum it; then take your I amb and dry it with a a Cloth ; rub the upper Side with Butter; flour it and tie it in a Cloth : One Hour will boil it. As for the Loin, cut it into Stakes, and order them as you did the Mutton Cutlets [which fee Page 11.] otherwife broil them plain, juft as you think beft. Having Pome Spinage boil’d and well drain’d, put it in the Bottom of your Difh •, lay the Leg of Lamb in the Middle •, and put the Stakes round it; garnifh the Difh with Carrots, cut in fmall Dice, dic’d Le- mon, &c. You may drefs a Leg of Veal the fame Way •, it will take two Honrs, or two Hours and an Half boiling ; difh it with Bacon and Greens; garnifh with Carrots and fcop’d Turnips. Send a Boat or Cup with melted Butter to the Table with it: and you may put a little over your Meat if you fee Occaflon. To roajl a Neat's Tongue, Langue de Beuf roti. BOIL it pretty tender ; blanch it, that is, take off the Skin : If you have a fmall Udder to anfwer the Tongue it will be better ; then a Marrow bone (as mention’d in the Bill of Fare) which Udder muff alfo be boil’d tender: Spit the Tongue through the Root ; then the thin End will lie upon the Spit towards the Point; pare oft the Out-fide of the Udder, and cut it in the Shape of a Tongue ; fpit it through the thick Part, with the thin End oppofite the Tongue ; fallen the thin Ends with a Skewer and Packthread ; wafli them over with the Yolks of Eggs; drudge them with Bread Crumbs rubb’d through a Cullender; roaft them of a Gold Colour ; bade them with Butter, and draw them carefully; difh them with Gravy Sauce, and Venifon Sauce, or Curran Jelly in a Cup. If you fend the Tongue up with a Marrow-bone, let it be cut at both Ends, that it may Hand by itfelf; then ART of COOKERY. 25 break it exactly in the Middle-, cut all the Meat clean from the Bone-, put feme Flour on the Marrow, and fqueeze it hard on -, boil them an Hour. Difh them on each Side the Tongue, with Toaffs of Bread, and Sauce, as before, or with Greens, Carrots, &c. How to flew a Hare. Lievre cult a Petuvce. the Hare off below the Shoulders -, and cut j the Fore Parts as for a Fricafey ; put it into a Sauce-pan, with a Faggot of Tweet Herbs, two large Onions, an Anchovy, Half a Lemon (the Peel being taken off) Half a Pint of Red Wine, a Pint of good Gravy, Tome whole Pepper-Corns, a little Mace, Half a Pound of good Bacon (the Skin taken off and par’d clean) flew thtTe all together over a flow Fire till the Flare is tender, keeping it clofe cover’d all the Time ; as the Liquor flews away, add more Gravy or ftrong Broth ; take your Meat out -, flrain the Li- quor through a Sieve -, put a Piece of Butter into a Stew-pan; brown it with a little Flour-, put in your Liquor and the Hare ; let it flew till it is the Thick- nefs of a thin Cream-, Tea Ton it with Salt and Nutmeg to your Taffe; cut a Bit off each Leg of the other Fart of the Flare, to make it look handfome; and flew it with the Fore Part; then put a Tmall Iron Skewer into the Back-bone -, drive it in faff; fkewer the Legs with two Skewers; fpit it; and tie that Skewer, which you drove in, to the Spit, to keep ic tight, fo roaff it; bafte it well with Butter, and fprin- kle on it a little Salt; This done, heat the ftew’d Parc of the Hare, and put it in the Difh, with the roaff Part in the Middle; cut the Bacon in Slices, and lay over it; garniffi it with Lemon and Barberries. 26 THACKER5s To make Forc'd Meat. Godiveau d faire. TAKE Half a Pound of Veal, free from Skins, &Cc chop it fine, with the fame Quantity of Beef- Suet, a little Thyme, Parfley, Lemon Skin chop’d fine, a little Pepper, Nutmeg, and Salt*, chop alfo a little Bacon, with two Anchovies, a little Shallot, and the Crumbs of a Penny Roll *, work all together with two Eggs *, beat it fine in a Mortar, and it is fit for Ufe. Take Care you don’t feafon it too high : The bed Way to try it is, by boiling or frying a Bit, and rafting it, by which you may have the better Gucfs. The fluffing of a Turkey’s Crop is made the fame Way, only leave out the Veal, and add the like Quantity of Suet, with but a little Thyme and Parfley. By adding more fweet Herbs, it is good Stuffing for a Fillet of Veal: Alfo by adding to this Half a Pint of Cream, it makes a good Pudding for a Hare, Leveret, or Rabbit. The heji Way tv Drefs and Roafi a Rig. Cochon rcti. A FTER your Pig is kill’d put it into warm jT\ Water, wafh it clean, then put it into as much cold Water as will cover it, and fet it on the Fire ; keep it often turning till you find the Hair will come off, then take it out*, if the Hair don’t come off clean, put it in again (for the Hair will come as well off this Way as with Rofm): This done, open it, and take the Entrails out clean; wafh and rub it dry both within and without *, put fome Bread Crumbs in the Belly, with a little Salt and flared Sage * few it up, fkewer it, and fpit it, lay it a good Diftance from the Fire till it be well dry’d; then rub it over with ART of COOKERY. 27 Sweet Oil, and it will roaft well ; if you have no Oil, oil fome Butter, and take the Clear of it •, when it is roafted, cut off the Head, and cut the Pig off the Spit, exadflv down the Middle ; put it into the Difh, and part the Under Jaw from the Upper •, cut off the Ears, and take out the Brains. Garnifh the Pig with the Under Jaw cut in two, flic’d Lemon, and the Ears •, mix the Brains with the Gravy, and what comes out of the Pig, with melted Butter j make it hot, and put it to the Pig. To make an Apple Pye, Pate de Pommes. LET your Pafte be Pafte-Royal; pare, quarter, and core your Apples; fheet a Difh that will be fuitable to the reft of your Side Difhes; put fome Su- gar at the Bottom ; lay in a Row of Apples; put in a little Lemon Peel, cut fine, a little Cinnamon ; lay on more Apples and Sugar upon them ; then put on the Lid, clofe it, and ice it. One Hour will bake it. The feeing: Beat an Egg to Froth ; wafh your Pye over with it; drudge on fome fine powder’d Sugar, fprinkle it with Rofe-water, and take Care the fee- ing is not too much colour’d. To make a Sillibuh, Boijfon refraichijfante. TAKE a Quart of good Cream, whip it to a Froth with a Whifk ; take off the Froth as it rifes, and put it on a coarfe Sieve to drain ; then take ei- ther Red or White Wine, or both, and fweeten it to your Tafte, with double refin’d Sugar; if you meafure the Wine, by putting as much in the Glafs as you would have, you need fweeten no more; fome put in Whites of Eggs, a Piece of Eemon Feel, 28 WHACKER** a Stick of Cinnamon, and fome White Wine, and Sugar to the Cream, and whifk it to a Froth as be- fore ; but that Froth will not Hand Co long, nor keep fo well, or look fo white. To wake Jellies. Gelee four fairs. ripAKE a Set of Calf’s Feet, or what Quantity* A you think proper, (confidering the Number of Jellies you defiga to make) a Set of large Feet will afford three Pints of Stock, if mix’d with a little Hart’s Horn, two Quarts or more •, when it is boil’d drain it; take off the Fat when cold, and the Sedi- ment from the Bottom ; to a Quart of Jelly take four Whites of Eggs beat to a Froth •, a Pint of Khenifh Wine, the Juice of three or four Lemons, as much double-refin’d Sugar as will fweeten it to your Tafte ; iVir all together, let it on a Charcoal Fdre till it boils, then put it into your Jelly-bag (it being ready fix’d) ; put it two or three Times through till it is very fine, then put it into your GlafTes. Some put in Brandy, and the outfide Line of a Lemon, with a Stick of Cin- namon ; but it will colour them high, and the Brandy will caufe them to turn of a bluifh Colour if they lland. Jellies both eat and look the bed when they are frefh made: If you ufe Lemon Juice indead of Wine, it is bed in Summer. To roajt a Turkey. Dindon four Roti. TRUSS it, put a Piece of Blitter wrapt in Salt in the Belly, and fome Stufßmg in the Crop; fas in Page 2 6.) break down the Breaft-bone before you trufs it •, then [pit and roaft it at a flow Fire ; it will be enough in an Hour, or an Hour and an Half, ART of COOKERY. 29 juft as it is in Bignefs. Difh it with Gravy-fauce and Saufages, and Bread Sauce in a Cup.—Partridges are roaftcd the fame Way, and have the fame Sauce; Haft an Hour will roaft them. You may lard either Turkey or Partridge with Bacon. The following are a few ufefnl Instructions how to manage Things that have been left, after Company ha ve been at Dinner, and they unexpect- edly fay Supper ; fo that by adding a few, you. may make up a Table of five, feveny or nine Dijhes in the following Manner : FryM Fifh, or Veal Cutlets. Tarts. Flummery. Minc’d Turkey. jellies. Hafh’d Duck, Rafberry-Cream. Cheefe-Cakes. A Pigeroom of Mutton, To mince a Turkey. Dindon hachc. the White of the Turkey, and mince ic I fine-, put it into a Stew-pan, with a little clean Water, a Bit of Lemon Peel cut fmall, a little Cream, the Yolk of an Egg beat, a Bit of Butter wrap’d in Flour, a Sprig of Thyme, and a little Parfley ty’d in a Bunch, with a large Onion, which put in whole, grate in feme Nutmeg, fquetze in a little Lemon, T H A K E R' s put in Salt to your Tafte, and make It hot over a Charcoal Fire. Difh it with Sippets of White Bread ; If the Legs be left, cut them crofs and crofs; pepper laic, and broil them, and lay them in the Middle of the Mince. Mind to take out the Onion and Herbs.-- Veal and Partridges are minced the fame Way. To hajh a Buck, Canards hajhe. C'iUT it into handfome Pieces ; make feme Water j fealding hot, and put your Duck therein, which will take off the flrong oily Tafte; put aPiece of Butter into a Sew-pan, make it hot; take the Duck out of the Water, dry and flour it, and put it into the Stew-pan; tofs it up; put in a little Onion fhred fmall, with a fmall Faggot of Sweet Herbs; add to it feme good Gravy ; put in a fmall Matter of Pepper ; let your Liquor be the Thicknefs of Cream ; fqueeze in a little Lemon. Garnifh it with Barberries and Lemon : Some chufe Red Wine in it. N. B. Your Mince or Hafli mufl: be no more than juft thoroughly hot; for if they flew, they will be hard and tough. 1 fliall give further Inftrudtions in the Bills of Fare, that you may always rneet with Something to make up a Supper quickly. To caller Beef. Bcuf en ruelle. TAKE the Middle Part of a Brifket ; bone if, and take off the Skin •, get a Quarter of a Pound of Salt-Petre, two Ouncesolßay-Salt mix’d with a Pound of common Salt * powder the Salt-Petre and Bay-Salt, and fait your Beef well with it, turning it every Day and rubbing it well with the Pickle tor tour ART of COOKERY. 31 or five Days; then wafii it dean, dry it with a Cloth, and take Thyme, Parfley, Beets, Spinage, and Pot- Marjoram Hired fine, Half an Ounce ’of Pepper, a large Nutmeg, a few Cloves and Mace beat alio fine; then Hired a Pound of Suet very fine, mix all to- gether, and leafon your Beef with it; roll it up, and then roll it in a Cloth ; tie it tight at both Ends, and bind it about well with coarfe Incle; boil or bake it in hard Water till it is tender, then unbind it and roll it up again in the Cloth, tying it up tight at both Ends, and binding it again; tie it up to a Hook and hang a fuffident Weight at the Bottom to keep it tight and make it firm, or prefs it between two Boards (which you think bed or mod convenient;; thus let it abide till next Day, then take it out of the Cloth, and keep it in a thick Sheet of Paper, butter’d and wrapt in a coarfe Cloth. When you ufe any, cut the Collet in two, and fet one Half upright in the Middle of yourDiHi, and cut fome Slices off the other Parr, and lay round it. Garnifh with green Par Hey or Laurel Leaves, or any other Thing elfe that looks pretty. marinade Fi/h. Potjfon marinee. WHEN you have a DiHi of Fifh, and the Fifh that are fry’d are chargeable, and you would have them preferv’d for another Difh, make Pickle in the following Manner : Take a Quart of hard Wa- ter, and boil it with Salt and Vinegar; put thereto a little White Wine, fome whole Pepper, Mace, and two or three Onions Hic’d, with fome Horfe-raddifh ; put it into an Earthen Pan, and when it is cold, put in your FiHi; ’twill keep good three or four Days: The Sauce is commonly Oil and Vinegar. If this Pickle is good when you have us’d your Fifh, you may boil it half away, and put to it five or fix Ancho- T HACKER’s vies ; ftrain if, and keep it in a Bottle. It will be good to put into Fifh Sauce ; three or four Spoonfuls will be enough at a Time, mix’d with ftrong Broth or Gravy, and other Ingredients as directed in Page 5. To drefs Veal Collops. Gallops de Veau roux. rpAKE a Leg of a well-fed Calf cut the beft of Jk it into Slices, the Breadth of three Fingers, and the Thicknels of Half a Crown; fpread them on a clean Board or Table; hack them with the Back of a Knife; drudge them with a little Flour ; put a Bit of Butter into your Stew-pan, juft as much as will moift- en the Bottom, but no more; keep it ftirring till the Butter be melted, and lay your Collops in one by one, till you have cover’d the Bottom of your Pan ; fet them over a quick Fire ; let them be a little brown, then turn them, and brown the other Side; be fure not to do them too much ; put them out into an Earthen Fan, and fpread them ; for if they lie thick, one on another, they will be hard and tough ; clean your Pan, and fry the reft in the fame Manner ; when all are done, rub your Fan out with fome good ftrong Broth ; fave it in a Pot; take a Piece of Butter, put it into your Pan, and fet it on the Fire; drudge in fome Flour, put in a Faggot of fweet Herbs, with a large Onion ; keep it ftirring till brown; ftrain in the Liquor that you rub’d out your Pan with, after frying the Collops; if that is not enough, add fome good Gravy, put in fome forc’d Meat Balls, made as in Page 26, fome pickled Muftirooms, fome Juice of Lemon, a little White Wine, grate in a little Nut- meg ; you may put in fome Lamb Stones and Sweet Breads cut and fry’d, or garnifh the Collops with them; boil it to the Thicknefs of thin Cream ; put in the Collops, tofs them together, make them juft ART of COOKERY. 33 thoroughly hot •, difh them with the Udder of the Veal Ruff’d with Forc’d Meat, and wafh’d over with the Yolk of an Egg drudg’d with Bread Crumbs, and roafted, baked, or brown’d in the Dripping-' an ; lay it in the Middle: Garnilh your Difh with Artichoke Bottoms, Cucumbers, or any Pickle you pleafe ; fca- lon it with Salt to your Tafte. Hew to make -white Coll ops. Cohoes de Veau blanc. CUT them as thin as you can, hack them as you did the other, put a Quarter of a Pound 01 But- ter into your tew-?an with a Fag of Sweet Herbs, a whole Onion, and a little Salt; keep them ftirring with a wooden Ladle till they are turncdWhite ; put them into an earthen Pan as you did the other; take half a lint of Cream, the Yolks of two or three Eggs, fome good ftrong Broth, a Bit of Butter worked in Flour, fome Nutmeg, White Wine, Anchovy Hired fine, with a little Onion, uling the fame Ingredients as in the brown Collops ; but the Forc’d-Meat-Balls muff be boil’d. The Artichokes before-mentioned are the Bottoms preferv’d in the ieafon, which I lhall treat of in the proper I ime of the Year. A Ereaff of Veal may be done White; Spit it on an Iron Skewer, parboil it in Spring-water, flew it in ftrong Broth till very tender, and ufe the fame Ingre- dients as in the white Collops, and the fame Spices in Sewing as in the brown Collops. To pickle Oy(let's. Huitres Covfit. TAKE an hundred Oyfters, and open them with- out cutting ; waft) them in Salt and Water clean from the Shells j then take a Quart of Spring-water, 34 THACKER'S put thereto an Handful of Salt, boil it in a Sauce Pan well tin’d, fcum it, and put in your Oyfters •, let them boil two or three Minutes, according as they are in Eignefs ; take them out ol the Liquor, and put them on the Bottom of a Sieve, fpreading them Tingle to cool ; ftrain the Liquor that came from them when you open’d them, and put it to the Liquor you boil’d them in, with eight or ten Blades of Mace, half a Nut- meg, half a Pint of White Wine, a few whole Pepper Corns, a Quarter of a Pint of Vinegar ; boil it twenty Minutes ; put it into a Jar which will hold both it and the Oyfters ; let it ftand to cool, then put in your Oyfters ; tie them down with a Bladder dipped in Vinegar , and Leather over that ; when you ufe any of them, moiften the Bladder with warm Wa- ter, and it will come eafily off; otherwife you may bung them down as you do a Barrel, and tie Leather over it. This Pickle is good in feveral Sauces, and particulaily in Fifti Sauce. To fcollop Oyfters. Huitres efcalo-pe. OPEN and clean them as before ; butter your Scallop Shells •, rub Tome White Bread Crumbs through a Cullender; put as much Butter into Pan as will moiften them ; fet them over the Fire ; keep them ftirring with a wooden Ladle till they be- gin to be crifp ; put fome of them into the Bottom of your Shells, and lay in your Oyfters with fome Bits of Butter ; put a Spoonful or two of their Li- quor into each Shell, and Bread Crumbs on the Top, to cover the Oyfters well ; fet them in an Oven, or on a Grediron over a flow Fire till they are ftew’d enough, and brown them with a Salamander or Fire Shovel. Some flew them in their Liquor firft, and put in a little White Wine and Nutmeg, and Bread Crumbs, ART of COOKERY. 35 without doing any other Thing to them firft, and lay on Bits of Butter on the Top of them, keeping the fame Order as above-mentioned. Some chufe to have the Oyfters bearded. To roaft Sweet-breads Ris de Veau roti. PArboil them and fpit them on a Lark-fpit, tie it to another Spit, wafh them over with the Yolks of Eggs, drudge them over with Bread Crumbs, and a little Salt ; when they have been fome Time at the Fire bafte them : Three Quarters of an Hour will roaft them, then draw and difh them. You mull draw your Butter with Gravy, fqueezing in a little Lemon ; garniffi your Difh with Lemon and fry’d Parftey. A Fijh Pye in the Shape of a Fijh, as in the Figure below. Pate de Poiffon en forme de Poijfon. TAKE a Salmon Trout, fcale and clean if, cut oh the Head, and make Stuffing to put in the Btily in the following Manner; Take two Ounces of Beef Suet ffired fine, the Crumb of a Penny Loaf loak’d in good Gravy or ftrong Broth, fome Sweet- herbs Hired fine, with two Anchovies, and a little Le- mon-peel ; feafon it with Pepper, Salt, and Nutmeg ; make it into Pafte with an Egg ; put it into the Belly of the Fiffi, taking off the Fins and Tail ; then make a Pafte of two Pounds of Flour, rub into it one 36 THACKER'* Pound of Butter, as in the Dire&ions for Pafty-pafte ; make t very fluff with two Eggs, Sec. roll it into an oval Sheet ; lay in your Fifh, and make the Shape of the Head of the fame Pafte, and join it to the Fifh : You may turn the Fifh in the Shape of a Half Moon, or (freight, as in the Figure ; dole it on the Back ; cut off the Pafte that over-covers the Fifh, and make all tight about it. Then make another Pafte of half a Hoop of Flour, and two Ounces of But- ter boil’d in Salt Water ; make it ftiff ; roll it our, and lay your Fifh in that •, wadi it over with melted Butter, and dole that Fade over the other, making the Shape of a Fin on the Back, and two Fins on each Side, juft let into the outfide Pafte •, then make Holes for the Eyes, and roll a Bit of the Pafte you made for the outfide Work in a little Lamp-black to colour it; then roll a Bit round like a Marble for the Eyes, and pur a Bit of white 'afte round that, and fix it intheHoles for the Eyes ; then make the Shape of the Gills (as you may fee by the naturalFilh) and take Part of theßed and fix it in, to make it look as near Nature as you can ; this done, fix in the natural Tail, or make one artificial of fome of the colour’d Pafte ; then roll out feme of tin colour’d Pafte thin, and fome of the white Pafte •, cur it out with a Thimble to imitate the Scales, then wet the Pye, and lay on one black and one white, beginning at the Tail, and let one reach a little over the other, fo continue doing till you come to the Gills •, cut the Back-fin in Nicks on the Top with a Pair of ScilTars to make it look more natural, then walk it over with the Yolk of an Egg, and drudge it with Bread Crumbs grated fine •, bake it an Hour and a Half in a (low Oven, and when it is enough fend it difn’d with two Cups of Sauce, one of plain Butter, the other F'ifh Sauce. N, B. The outfide Pafte (which is thrown away) will come clean from the infide Pafte, which is to be ART of COOKERY. 37 eat with the Fifli. It eats very well cold with Oil and Vinegar. To wake a Plumb-Cake. Gateau des Raifins. TAKE three Pounds of fine Flour well dried, half an Ounce of Cinnamon and Mace, with one large Nutmeg, three Quarters of a Pound of fine Sugar pounded and fifted, a little Salt, mix all toge- ther in a large Bowl j put to it one Pint of Ale Yeaft, with two Pound and a Half of Butter melted, mix them together with half a Pint of Sack, make a Hole in the Middle of rhe Flour and put it in, and mix it with Part thereof to the Thicknefs of a thin Batter- Pudding •, fprinkJe fome of the Flour over it, Jay a Stick crofs the Bowl, and a Cloth over all, and fet it to the Fire to rife ; when it is rifen up beat it with your Hand till it be fmooth ; then take three Pounds of Currans, well wafh’d and dry’d before the Fire, with one Pound of Raifins fton’d and chop’d ; Le- mon, Orange and Citron Peel two Ounces of each diced thin, mix thefe well in your Cake-, have your Hoop well paper’d without and within ; butter it within and flour it, then put in your Cake ; let it ftand to rile, and fet it in a good Oven -, when it is colour’d paper it. Two Hours and aFlalfwill bake it. You may put in more Fruit if you would have it richer, and, if then it be too thick, add eight Eggs well beat and drain’d. To make the Teeing. Glace pour le Gateau, TAKE one Pound and a Halt of fine Sugar, beat and fitted, put it into an earthen Pan, break in the White of an Egg, and beat it well *, then break in another, and beat it again, fo keep doing till you have 38 THACKER'S ufed fix Whites *, beat it till it he white and light, then fpread it all over the Cake, and fet it into the Oven again to harden j fo draw it. To make a Seed-Cake Gateau conjit rjpAKE half a Quartern of Flour dry’d, a little I Nutmeg and Cinnamon well pounded, one Pint of Cream, three or four Spoonfuls of good Yeaft, half a Pound of Butter beat to a Cream, four Eggs bear, two Ounces of Carraway Seeds a little bruis’d, and a Quarter of a Pound of fine Sugar fifted ; mix your dry Things together, and the wet together, made warm, and order them as you did in the Plumb-Cake above when it is rifen beat it for half an Hour, and then put it into your Cake-Pan \ an Hour and a Half will bake it, and if a good Oven an Hour will do *, pa- per it when rifen, and when enough wafh it over with the White of an Egg well beat, with a little Rofe or Orange-flower Water, fift on fome fine Sugar, and ftrew on fome candied Carraway Seeds; let it in the Oven till harden’d. A Pigeroom of Mutton. Pigeroome de Mouton. 13 OAST a Shoulder, but not too much, cut the i\ Meat off, leave the Blade Bone handfome, walk it over with the Yolk of an Egg, and order it as you do the broil’d Calf’s Head in Page 10 ; add to it a little Pepper beaten, and leave out the Nutmeg*, take the reft of the Mutton, and cut off the Skin and molt of the Fat, mince it fine ; get your Stew Pan, and put therein a Pint of good Gravy, an Onion Hired fine, Some Parftey, and a little Thyme *, let thefe ftew a little, then put in a Handful of Caoors cut a little. ART of COOKERY. alfo a little Vinegar, and your minced Mutton, with a Piece of Butter wrap’d in Flour to thicken it; feafon it with Pepper and Salt to your Tafte, make it juft hot, and difti it with the broil’d Blade Bone in the Middle. Garnifh with poach’d Eggs and Spinage. This is a good Side Difh for Dinner: You may mince any Part of Mutton, boil’d or roafted, and or- der it as before for a Supper Difh. Poach your Eggs in the following Manner ; break fix new-laid Eggs into a Bafon, take Care you don’t break the Yolks j make fome fpring or hard Water boil, with a little Salt in it; fcum it, put in your Eggs, ftir them round with a fmall wooden Ladle •, have fomeToafts ready butter’d and cut oval, take up the Eggs with a Slice that is full of Holes to drain the Water clean from them •, lay them on the Toafts, and put them round the Mince, with fome Toafts cut like Sippets, and cover’d with ftew’d Spinage and laid between the Eggs, with a round one in the Middle, with a poach’d Egg, or Spinage, as you like it : Let your Spinage be well butter’d before you put it on the Toafts ; put to it a little Pepper, and as much Vinegar as you can juft tafte. 40 THACKER’S To 'make a Cujiard. Flanc your fairs. TAKE a Quart of Milk or Cream, and boil it with a Stick of Cinnamon, three or four Blades of Mace, a Laurel Leaf or two bruifed, and a Piece of Lemon Peel; Jet it boil foftly for ten Minutes ; keep it flirting with a fmall Whiflc to hinder it from Jetting to the Bottom ; flrain it thro’ a Sieve •, then beat eight Lggs and flrain them *, fweeten it to your Tafle with fine Sugar ; let it on the Fire again, and keep it ftirring til] it begins to thicken j then take it off, and ART cf COOKERY. keep it ftirring five or fix Minutes *, put it into Cups or Glaffes j or having a Cruft rais’d, and let in the above Form, and dry’d in the Oven, fill it and bake it: Take great Care not to bake it too much •, it is e- nough when it riles. 41 T9 make Almond Cuftards. Flanc aux Amandes, BLanch a Quarter of a Pound of Almonds, pound them in a marble Mortar very fine, put a little Milk to them to keep them from oiling, rub them thro* a Hair Sieve* order your Matters as before j ftir in your Almonds and fill your Cuftards; ftick the Tops with feme blanch’d ones cut in Quarters the long Way. T9 make a Tort de Moy, Tourte de mouelle. BLanch half a Pound of Almonds, and beat them as above j mince the white Part of a Fowl or Capon, or Part of a Tin key ; mix the Almonds and thefe together, with a Quarter of a Pound of candied Citron, Orange, and Lemon-peel ; pound your Meat and Almonds together with two Spoonfuls of boil’d Spinage; break in an Egg, beat it again, and fo keep doing till you have ufed fix Eggs •, feafon it with Salt, Cinamon, Nutmeg, and iMace; fweeten it with fine Sugar; put to it three Quarters of a Pint of Cream, and two grated Bifcuits, mix all together in a Stew Pan, fet it over the Fire, and keep it ftirring till it be thicken’d, and begins to be almolt cold ; then put in the Marrow of one Marrow-bone fhred fine ; put a Border of Puff Pafte round your Difh, as done in the Marrow Pudding, p. 20 •, put in your Meat, and lay on it a cut Cover j ice it and bake it. THACKER’s 42 T0 make Cheefe Cakes. Caffe Mufeau. TAKE a Gallon of Milk and warm it, then take it off, and put to it fome Rennet ©r Yearning ; mix them together and fet it to gather a Curd, which done, break it with your Hand, and put it into a thin Strainer-, tie it, and hang it up to drain the Whey from it then rub it thro’ a Hair Sieve, with three Quarters of a Pound of Butter -, beat four or five Eggs and put to it, grate in a large Nutmeg : You may put in Rofe or Orange Flower Water, and a little Cream ; if it be too thick you may beat it with your Hand and it will make it lighter; you may add to it fome grated Bifcuit if you pleafe; put in half a Pound of Currans wafh’d and dry’d ; fweeten it to your Tafte; fheet your Pans with Puff Pafte, and fill them ; ftrew fome Currans on the Top, and bake them. How to make a Bifcuit Cake. Gateau Bifcuit. TAKE a Pound of frefh Butter, beat it with your Hand to a Cream ; break as many Eggs as will fill a Pint, beat them well, put them to the Butter a little and a little at a Time, ftill keeping beating till you have put all in ; then take a Pound of fine Flour well dry’d, put a little at a Time of that in, keeping beating till that is all in, then put in a Pound of fine Sugar fifted, doing in the fame Manner, and a little Salt keep beating it from the Beginning to the End : It will bake in an Hour -, paper your Pan or Pans, put in the Cake, and bake it in a brifk Oven ; take Care they are not fcorch’d ; you may put in an Ounce of Carraway Seeds if you pleafe. ART of COOKERY. 43 Another Bifcuit Cake. Autre Gateau. TAKE the fame Quantity of Eggs as above, leave out three Whites, and add to them one Pound of Flour, in the fame Manner as before diredled, then a Pound of Sugar *, beat it lor an Hour, put it in a Pan and bake it. This Cake is proper for Puddings or any Thing of that kind. 7o preferve Oranges and Lemons. Oranges confit. CUT a round Hole at the Stalk, fcoop out all the Meat, rafp off the outfide Rind, put them to foak in cold Water for two Days, fluffing them into frefh Water twice every Day ; pick out the white Skin trom the Pulp of your Oranges, make a ftrong Syrup of their Weight of double refin’d Sugar, boil it almofl to a Candy Height, put in the Pulp, keep it ftirring till clear, put it into a Gaily Pot, paper it down till wanted ; then take your Orange Outfides out of Water, and put them into a Pot big enough, with Plenty of Water, boil them till tender j put them into frefh cold Water, let them lie twenty-four Hours; to fix Oranges take three Pounds of Sugar, boil it to a Syrup with a Pint and a half of Water, take off the Scum, and put in your Oranges *, let them boil a lit- tle, put them into a Pot with the Syrup to them, let them lie three or four Days, then put them into your preferving Pan again, and boil them to a Candy, and fill them with the Pulp you boil’d before, firft making it hot, put in the Bit you cut out, fit being candied aP fo with the reft) fet them in a drying Stove to dry, and they will be candied all over ; if you would keep them in Syrup, don’t boil them the laft Time •, then you, mav make ufe of vour Marmalet for fomethina elfe : THACKER9s 44 Lemons are done the fame Way *, you may prefervs them in Halves or Quarters as you fee proper. Som? chufe to put in a little Paring ot the Rind boil’d ten- der, and beat and boil’d clear in Syrup, and mixt with the Marmalet, alio a little Orange Flower Water and Juice of Lemons. You may fill Halves or Quar- ters the fame Way as you do the whole ones *, but take out the Seeds of both Orange and Lemon malet. To dry Oranges and Lemons in Knots. Limons en neuds. TAKE out the Meat as in the above Receipt, let the Skins lie till next Day, then cut off the outfide Kind with a Knife as whole as you can, let them lie till the next Day ; then boil them tender, and put them into cold Water for twenty-four Hours ; then take them out, and dry them before the Fire j make a Syrup of fine Sugar as much as will cover them, put them in when the Syrup is almoft cold, let them lie three or four Days, then give them a boil, and keep them till you want them •, then candy them out of the Syrup as you did the whole Orange and Le- mon Skins : You may cut the white Part of the Peel into Rings, and do it in the fame Manner as you did the other. To make China-Orange Chips. Oranges de la China en Buchettes. PARE them thin with a lharp Knife, and order them as you did the others above: You need not let them lie in Water after they are boil’d, but put them in Syrup dire&ly, drying them before you put them in j let them lie a Week and you may candy them. ' ART of COOKERY. To make Orange Drop. Oranges en goutieres. TAKE as many Oranges as you think proper, pare them pretty thick, boil thole Tarings very tender, afterwards beat them very fine, and rub them thro* a Hair Sieve ; to a Pound of this Pulp put a Pound and an halt of fine Sugar fitted, mix all well, putting thereto as much ot the Orange Juice as will make it pretty thin •, put all into your Prelerving-Pan, fet it over a flow Fire, keep it ftirring till it looks dear and is pretty thick, let it ftand till almoft cold, drop it on Gjafs 1 lates, and dry it •, turn it the next Day, and it will be dry in two or three Days; You may make Lemon Drops the fame Way, or Marma- let, adding the Meat pick’d clean from the Skins and Seeds, byt then they muft not be fqueez’d. To make Orange Pajle. Des Oranges en Pate. TAKE what Quantity of Seville Oranges you plcafe, rafp off the red Rind, cut them in two, and fake out the Meat, pick the Stones out of it, boil the white Rinds tender, drain the Water well from them, and beat them very fine *, to one Pound of this Rind put a Pint and a half of your Meat; mix all together, put it into your Prelerving-Pan and make it hot •, then put in three Pounds of fine Sugar fitted, ftir it till the Sugar be diColv’d ; put in the Juice of three Lemons, ftir it well together, and put it into Glaffes of what Form you pleafe, and dry them in a Drymg-ftoye j turn it next Day and dry the other Side. 46 THACKER's MARCH. Vermicelly Soop. Rot age de Vermicelli. TAKE a Knuckle and Neck of Veal, and a Scrag of Mutton •, cut them to Pieces; lay them to foak in warm Water to foak the i lood out,and wafh them clean ; but them in a Pot that will hold them, and two Gallons of Water •, let them on a Stove, put in fome Salt, two large Onions, a Carrot, two or three Turnips, a Bit of lean Ham, a Faggot of Herbs, a little whole Pepper, three or four Blades of Mace ; let it boil foftly, keep it feumming ; put in a Bundle of Cellary; let it boil till all the Goodnefs is out of the Meat; Brain it, feum off the Fat, pour off the Clear, put to it the Cruft of a French Roll; dridge as much Vermicel- ly boil’d in ftrong Broth as will do, let it fimmer over the Fire. Difh it with a Knuckle of Veal; in the Mid- dle, or the beft Part of it, you may garnifh your Difh as in Page y ; if any Broth be left draw your Gravy With it. To Jlew a Brea/l of Veal ‘white, Pour etuver me Poitrine de Veau hlanche. PArboil your Veal, let it cool, lard it with Bacon, lay in the Bottom of an oval Stew-pan fome Slices of Bacon and Veal, feafon it with Salt, Pepper, Mace, Tweet Herbs, fome diced Onions; lay in your Veal, the flefhy Side down •, lay over it the fame as under, keep a flow Fire under, put fome on the Co- ver, let it flew an Hour, put in fome good Broth, ftew it till tender; take it up, and take the Clear of ART of COOKERY. 47 the Liquor, and make a white Lare for it and put on it. Garnifh your Difh as for white Veal Collops ; you’ll find the Lare for it where Lares are treated of, and put in it fome Forc’d-meat Balls, pickled Mufti- roons, and drefl Sweet-breeds. To force a Leg of Lamb. Jigot d' Agneau farcies. TAKE a large Leg of Lamb, bone it to the laft Joint, take.Care you don’t cut through the Skin-, make the Forcing as follows, of Veal, Beef- Marrow, a little Bacon, Parfly, Thyme, Bread- crumbs, Nutmeg, Salt, a few Capers; fhread all fine, put in two Eggs, leave out one White, work all well together ; rub the In-fide of the Leg with the Yolk of an Egg, put in the Force, fkewer it up, and tie it with Pack-thread; roaft it or bake it as it fuits belt. Make a Ragoo of Morils, Forc’d-meat Balls, and Mufhroons, which I jfhall mention afterwards. To boil and fluff a Round of Beef Ruelle de Beuf farci. LET it be cut pretty thick, fait it, and rub it with frefh Salt every Day for four Days, then wadi it and fluff it with Beef Suet, fhred Parfley, a tew Bread Crumbs, and a little Salt •, tie it in a Cloth and cord it tight, and boil it in a Copper that will hold it with a good deal of Water, keep feumming it, and it will look white and well *, it will take four Hours boiling if it be large. Difh it, and garnifh your Difh with Carrots and Turnips, Send Greens in a little Difh. 48 sr H A C K E R4 S A bak'd Plumb-Pudding, Boudin de Raifms au Pour. TAKE the Crumb of a Three-penny fine Loaf, rub it through a Cullinder, .Thread a Pound of good Beef Suet, a Ponnd of Haifins Hon’d and chopt. Half a Pound of Currans, fome Sugar, Tome Orange and Lemon Peel candied, diced thin 5 mix all together, put in a little Salt, grate in fome Nutmeg, beat ten Eggs* mix it with Milk not too thin ; butter a Paper, and lay it in the Bottom of your Difh; pour it in and bake it ; you may put in a Glafs of Brandy, turn it in the Difh ; when you defign to lend it in, take the Paper clean off and grate on fome Sugar. Garnifh with Seville Orange. Patty Devo. Pate de Veau. BOIL a Calf’s Head, prepared as for a Hadi; put to the Hafh a Pint of Differs, with fix Yolks of Eggs boil’d hard, fome Rafhers of Bacon, firft boil’d in Vintgar. Make your Fye in a Difh, with Puff-pafte, put in your Halh, lay on the Egg* and the Bacon, clofe your Pye, and bake it an Hour and a Half; take off the Lid from off the Fat, and make a white Lare for it as for white Collops, Page 33, the Hafh prepar’d as in Page 10. N. B. Walh your Pye over with the Yolk of an Egg and a little Cream before you fend it to the Oven, and likewife cut the Lid round that you may the eafier take it off to put in the Lare, Sweet breeds, moreTrufftls, Afparagus Tops, &c. feafon with Pepper, Salt, and Nutmeg j put Butter at the Top of all. ART of COOKERY. Henrico of Mutton. Monton en Aricot. TAKE a Neck of Mutton, cut two Bones and two together, cut off the Chine, flour and try them in i utter ; then make a Brown ; put in two Quarts of Gravey, with a Faggot of Herbs, a large Onion, fame whole Pepper Corns, a f lade or two of Mace, fome Anchovy, Halt a Pint ot White Wine ; Jet thefe flew for two Hours, till the Meat is pretty tender •, then having fome Carrots and Turnips blanch’d and difli’d, put in Half a hint of each, with fome Capers, and the Juice of Half a Lemon ; fcum off the Fat; Difh it, and garnifh your Difli with Pickles and Barberries, thicken it with a Brown. To collar Pig. Cochon de halt en Ruelle en Rouleau. STICK, fcald, and clean your Pig; cut off the Head, cut it down the Back, take out the Bones and En- trails, put it into warm Water to foak out the Blood, Jfhift it three or four Times till it looks very white ; take it up, dry it with a Cloth ; then flircd fome Sage, Parfley, and a little Thyme, a good Handful of Salt, fome beaten Pepper, Nutmeg, and Mace ; wafh it over with Yolks ot Fggs ; feafon it with the above Ingredients, then roll it up in a Cloth, tie it tight at each End, bind it tight with Inckle ; boil it in hard Water till tender •, then untie and unroll it, and do it up again as it was at fir ft •, hang .t to a Flock with a Weight at the I ottom till it be cold; then make a Pickle for it of Bran Water and Salt boil’d and ftrain’d ; put in feme Vinegar ; take your Collar, put it into this Pickle when cold. When you want to ufe any of it, flicc it, and garnifh it with Parfley. THACKER1 s To ftew Soles. t>e Soles etuvee. TAKE off*the black Skin, fcrape, gut, and clean them, wafli them in Small Beer, rub them well with Flour, and try them as you are directed in Page 18; then make a brown with Rutter and Flour, put in Halt a Pint of Fifh-Sauce Stock, as in Page 18, with a little bhallot, fin ed fine, and Half a Pint ot White Wine; let them ftew two Minutes cover’d over a flow Fire; take them up with the Scummer, and dilh them ; add to the Sauce a little Lemon Juice and a Ladle full of drawn Butter. You may put in Lobfter, Oifters, or Shrimps, as you like. Garnilh with Lemon, Horfe-raddifh, and Barberries. To fry Tripes. Tripes frit. feme good double Tripe, cut it in fquare I Pieces or in what Form you pleafe, dry it well with a Cloth, make a Batter for it of Yolks of Eggs, Salt, and Flour, mix’d with Small Beer; Jet your Patter be thick enough or it will fly off the Tripe; take a Stew-Pan with a good Quantity of Fat pre- pared as for frying of Fifh ; dip the Tripe in the Batter and fry it of a fine brown Colour ; don’t fry too much at a Time, and take Care it does not burn ; put it on a Drainer before the Fire to drain the Fat from it, Dilh it. The Sauce is Butter, Muftard, and Vine- gar, in a Boat or Cup. Cow Heels are fried the fame Way; firft fplit them, flice fome Onions, fait and flour them, and fry them in clarified Butter. Garnilh the Feet with them ; The Sauce is as for the Tripe. ART of COOKERY. 51 To roafi Chickens. Pcukts roti. LET them be pickx clean, and drawn; break down the Bread Bones; fkewer them ; put in their Bellies a Bit of Salt, with lome Farfley and Butter; roaft them brown, firft fingethem, bade them with Butter, and flour them ; the Sauce is Farfley and Butter, with a little Salt, and the Juice of Lemon or Gravey. Garnifh with Lemon, Farfley, and Bar- berries. Young Rabbits are roafted the fame Way, add the Livers, fcalded and chopt, to the Sauce. Young Turkics are roafted the fame Way ; leave out the Farfley, and trufs them with their Heads on. Partridges are trufs’d the fame as Turkies, with their Heads on or off: The Sauce is white Bread Crumbs boil’d in fine ftrong Broth, or Water, with whole Pepper Corns, Salt, and an Onion ; when enough, put in a little Cream, and a Piece of Butter ; fend Gravey in the Difli, and the Sauce in a Cup or Boat. Pigeons are roafted the fame as Chickens; the Sauce the fame. Any of thefe may be larded if fo liked. How to hoil Afparagus. Des Afperges a cuire. IT eats with any ot the above Roads, except Par- tridges •, wadi them and fcrape them, that is the white Ends-, take the brown Leaves off the Tops or green Ends wafh and tie them in (mail Bundles, and boil them in hard Water and a little Salt till tender, but not too much toafh fbme Bread flic’d thin and butter’d-, lay them between your Fowls; lay the Af- paragus on them, with their Heads to the Middle of the Difh, and the Fowls, with their Breads to the Rim of the Didi; put melted Butter on the Afoargus, 52 THACKER’s and fend it in hot. There are fevcral Ways of draf- ting Afparagus, whereof 1 fhali give you fome Parti- culars as follow. Afparagus a la Cream. Afperges a la Creme. C'UT the green Ends off your Grafs, and blanche 4 them in boiling Water, and tols them in a Stew- Pan, with a 1 iece of good Butter ; bridge in a little FI our ; moiften them with a little good ttrong Broth made of Yea) or Fowl; make a white Late for them as in Veal Collops white ; tofs them up, and difh them with a Chicken Loaf or Turkey Loaf in the Middle, or Partridge: The Mince prepared as in Page 42. The I bit tor the Mince mutt be a large French Roll; cut off the Top, take out the Crumb, rub it within and without with Butler, let it in an Oven or before the Fire rill crifp, or try it in clarified Butter; put in your Mince, lay on the 'Pop, and fet it in the Middle of the Ditto Garnifh your Difh with potch’d Eggs, Spinage and Fathers of Bacon, or with Parfley and Lemon, or Seville Orange. Afparagus with brown Sauce. Afperges avec me Saujfe roux. CUT them as before, and tofs them with Butter, and dridge in fome Flour, put in fume good Gravcy, chop a little Onion with Half an Anchovy ; ftew them toirly till tender, grate in a little Nutmeg; put in a little Pepper; a-nd fait a poonful of White Wine, and fquet ze in a little Lemon ; tofs all together, Difh. it and garnifh it as before. ART of COOKERY. 53 Afparagus in Amblit. Afperges en Omelet. ElLanch them and tofs them in Butter, drldge in t a litrle Flour, moiftcn it with ftrong Broth, put in fome white Lare •, then Aired a Bit of lean Ham fine, and put in *, tofs all up together •, heat fix Eggs ; put in Half a Pint of Cream, a little two or three Spoonfuls of Flour •, melt a Piece of Butter, and mix all together, and fry it like a Pancake •, heat your Afparagus, put the Cake in the Difh, which fhould be a China one, and the Edges of the Cake to ftand up *, then put in the Afparagus ; cut a Seville Orange in eight Parts, and lay on the Edge of the Difh to keep up the Cake, and fend it in hot. A Pig Pye. Pate de Cochon de lait. \ FTER dreft: and clean’d, fkin and bone it •, cut j\ it in four Pieces, prepare your Pye the French Way ; lay the two hind Quarters in the Bottom, ha- ving a pickled Neat’s I ongue boil’d, blanch’d, and flic’d ; then firft feafon your Pig with Pepper and Saif, and a little Sage, and a good Handful of Parfley chopt fine, twelve Eggs boil’d hard, the Yolks chopt, atSl lay Half of them on the °ig ; then fome Slices of Tongue, then the two Fore Quarters feafon’d as be- fore, then iome more Tongue, then the reft of the Eggs, then lay Butter on all, clofe it and bake it *, when bak’d, let it ftand till cold, and fend it to the Table for a Middle Difh. 54 THACKER's To make a Turbat Pye, Pate de Turbot. TAKE a Turbat or Part of it, clean it and fcrape it, and lay it in a Difh ; fcotch it under and over; feafon it with Pepper and Salt, Sweet-Herbs with Leaves, make fome forc’d Meat of Fifli, firfl blanch a Pint of Differs and put in i lay the forc’d Meat on that, and Butter over all ; lid it and bake it in a moderate Oven two Hours; cut up the Lid and make a Lare for it of Half a Pint of the Stock as directed for Fifh Sauce, Page 8 •, draw it up with But- ter to the Thicknefs of a Cream, pour it on the Pye, Jay on the Lid, and difh it up. Pigeons Compote. Pigeons en compote. PICK, draw, and trufs them as for Boiling, Tinge them, lay fome Rafhers of bacon in the Bottom of a Stew-Pan, force your Pigeons with a little forc’d Meat, and a good deal of Parfley in it; lay fome Slices of Beef on your Bacon ; feafon it with Pepper and Saif, lay in your Pigeons with their Breads down, then put in a Faggot of Sweet Herbs, an Onion duck with three or four Cloves, put in four Blades of Mace, fay Rafhers of Bacon on the Pigeons, and Beet fea- ion’d as before on that, cover it dole, fet it on a flow Fire to flew till tender ; take them up, and put them in a Difh cover’d down, ftrain the Liquor from the Meat, fciitn off the Fat, take a clean Pan, make a light Brown, put in Half a Pint of Gravey, with the Liquor you drain’d ; put in fome difh’d Sweet Breeds, pickled Mufhroons, the Juice of a Lemon, a Spoon- ful of White Wine, grate in fome Nutmeg, put in the Pigeons, let them dew a little. Difh them, and garnifh with Barberries and Lemon. You may make art 55 a white Lare for them, for a Change, with the fame Ingredients. N. B. I fhall mention feme different Ways of dref- fmg Lamb, the common Ways being fo well known. To roafi Lamh the French Way. TAKE a Fore Quarter, trufs it, and lafd the Neck Part of it -, wafh the other Part with the Yolk of an Egg and melted Butter j dridge it with Bread Crumbs and halt i fpit it fird, then paper it, and roaft it of a fine brown Colour-, dridge it again with the fame, adding a little fhred Parfley and a little Flour-, let it go Half a Score Turns, and draw itj let the Sauce be Lemon and Gravey. Garnifh with Se- ville Orange. To ragoo Lamh. Ragout d'Agneau. TAKE a Bread and Neck, part the Bread from the Neck, cut each in three Pieces, lard them, take Half a Pound of Butter, and brown them in a Stew-Pan; then make a Brown, put in a Quart of good Gravey, a Faggot of Herbs, an Onion duck with Cloves, fome whole Pepper and Mace, a Gill of White Wine, add forc’d Meat Balls, Morels, Mufh- roons, the Juice of a Lemon; let it dew till tender. Difh it j garnifh with Barberries and Lemon. Fricafy of Lamb. Agneau en Fricaffee. CIUT a Loin of Lamb in Pieces, order your Stew- j Pan as for the Pigeons, indead of Beef ufe Veal, the Ingredients the fame to make the white Lare; take Half a Pint of Cream, the Yolks of three Eggs, THACKER's a little Anchovey and Onion fhred fmall, a little White Wine, Nutmeg and Salt, a Bit of Butter work’d in Flour ; ftir it till it is thick, but don’t let it boil if it prove too thick ; add a little more Cream, take the brown Skm from your Lamb •, tols it up in this, add a little Parfley boil’d and chopt; put in the reft of the Ingredients, make it thorough hot, but don’t let it boil. Difh it; the Garniftiing as for moft Made- Difhes, which I have before-mention’d. To fricafy Chickens. Poulets en Fricajfee. SKIN your Chickens, cut them in Pieces as you carve them when roafted *, order your Stew-Pan as you did for the Lamb •, let the Chickens be foak’d well in warm Water to take out the Blood, dry them well, and lay them in your Stew-Pan ; then cover and (few them as direded for the Lamb ; make a white Lare, and tofs them in it, with the fame In- gredients, viz. Mufhroons, Morels, forc’d Meat Balls, Afpargus Tops, Artichoke Bottoms, &c. leave out the Parfley.—Young Rabbits are done the fame Way. Another Way for Chickens or Rab- bits: Prepare them as before, butter your Pan well* lay in your Chickens, put in fome whole Pepper, three or four Blades of Mace, an Onion, a Faggot of Sweet Herbs; ftrinkle in feme Salt, cover it clofe and ftew it on a flow Fire till tender •, take them out, and put them in your white Lare, throw in Liquor, tols all together, with the fame Ingredients as above, and difh them. To fricafy them brown. Poulets en Fricajfee reux. CUT them as you did before *, flour them, and fry them in clarified Butter *, then make a Brown ART of COOKERY. for them •, put in fome good Gravey, with Ingredi- ents as for brown Collops. See Page 32. Stew them a little, and difh them: This is for Rabbits as well as Chickens. N. B. As the common Way of drefling Salmon is fo well known, I fhall give you the different Ways of drefling it, as it is done feveral Ways abroad, as well as at the grand Tables in England. To drefs Salmon a la Braife. Saumon a la Braife. rpAKE what Part of the Salmon you would do X this Way, tie it with Pack-thread, lay it on a Drainer ; then lay fome Ralhers of Bacon in the Bot- tom of an oval Stew-pan, with fome Slices of Veal feafon’d with Sweet Herbs, Pepper, Salt, and Nut- meg ; lay your Filh and Drainer on that; cover your Salmon with Veal leafon’d as before; put on the Co- ver, fet it on a flow Fire, with fome on the Lid, let it flew an Hour ; if it be Half a Salmon, you mult put in a Bottle of Champaign or White Wine if it do not cover your Filh, add fome good ftrong Broth ; the Pan you do it in fhould but hold the Filh in Length and Breadth ; then Jet it flew a little to give it the Relifh of the Liquor, take it up carefully v take off the Veal and Pack thread; make your Sauce of fome of the Liquor, fome Oiflers, or Lobftcr, a little Onion and Anchovy, fhred fine, thicken’d with a light Brown ; you may bruize fome of your Spawn with the Juice of a Lemon; fet it on the Fire, let it fimmer a little, put in a Ladle-fuli or two of drawn Butter ; lade it up altogether, Aide off your Salmon from the Drainer into your oval Difh; put on fome of the Sauce, and fend the reft in a Boat. Garnifh with Horfe Raddifh and Lemon. N. B. You may drefs any large Filh the fame Way. 58 THACKER9 s To broil Salmon. Saumon Grilees. CU T your Salmon in Slices, wafh it over with oil’d Butter, fprinkle on fome Salt, butter a Sheet of Writing-Paper, lay it on a Gridiron, lay on your Salmon ; make a Charcoal Fire on a broiling Stove; fet on your Gridiron at a pretty good Height that it may broil (lowly and not burn, turn the Salmon, when it is enough, di(h it with this Sauce ; take an Anchovy, with a Shallot Hired fine, a few Hired Ca- pers •, put in a little Pepper, Salt, and Nutmeg, with a little Fifh Stock, made as before directed j draw it up with Butter, put the Sauce in the DiHi, lay on the broil’d Salmon. Garnilh it with fry’d Parfley and Lemon. may drefs a Chain of Salmon the fame Way. To drefs Salmon au Court Bouillon. Saumon au Court Bouillon. 11AKE the Head-part of a Salmon, (crape, draw, JL and clean it, fcore the Sides deep, that it may take the Relifli of the Marinade the better ; feafon it with Pepper, Salt, Onion, and Anchovies, Hired fine, Parfley, and diced Lemon ; make a Forc’d-meat of FiHi, and put in the Belly of the Salmon; tie it with Pack-thread, and lay it in an oval Stew-Pan; put to it hard Water, Wine, and Vinegar enough to cover it; fet it on a Stove-Fire to boil, when enough put it in an oval Soop-Difli with fome of the Liquor it was boil’d in ; make the Sauce of boil’d Fennel, Parfley, and a little Mint, a few Capers and fcalded Goolberries ; let your Butter be drawn thick, the Herbs chopt fine, mix all together and put the Sauce in a Boat. Gar- nifli your Fi(h with raw Parfley and fcrap’d Horfe- RaddiHi. ART of COOKERY. To drefs Salmon meagre. Saumon en Maigre. TAKE a Tail, lard it with the Flefh of Eels, tie it with Pack-thread, and put it into an oval Stew-Pan, brown a Piece of Butter, dridge in fome Flour, moiften it with Broth made of Filh *, put to it a Bottle of Champaign, let the Liquor cover it, let it flew till enough, firll feafon it with whole Pepper, Mace, Salt, Onion, Sweet Herbs and Vinegar •, then make a Ragoo of Oifters, the Liver, and Mufhrooms; take off the Pack-thread, difh it, and put fome of the Ragoo over it, and fend fome up in a Boat. Garniih it as you do other Fifh.—There are feveral more Ways to drefs Salmon, fome I fhall mention hereafter. I Fhall mention fome Ragoos and Sauces for Fifh. To make a Ragoo of Truffles for Fifh. Ragout de Truffles, BOIL your Truffles in Water till tender; take off the black Edges with a fharp Knife ; then make a Brown; put in fome Stock of Filh Sauce, as in Page 8, and ftew them over a flow Fire j put in a Ladle-full of drawn Butter, and ufe it where pro- per, &c. To ragoo Veal Sweet Breeds. Ris de Veau en Ragout. WASH and blanch them in boiling Water ; cut them in pretty thick Slices; flour them and to Is them up in clarified Butter, moiften them with good Gravey ; let them (lew four Minutes, fcum off the Fat, put in a Glafs of White Wine, fqueeze in Tome Lemon; put in fome pickled Mufhrooms, the THACKER9 s Yolks of Eggs boil’d hard, fome Forc’d-meat Balls ; thicken with a Brown made of the Cullis of Veal and Ham. This is for a Side Difh, or to add to made Diflies, as you will find hereafter. To make a Ragco of Morels. Morilles en Ragout. CUT off the Stalks, cut them in two, and wafh them very clean from the Sand •, boil them in Salt and Water ; put a Piece of Butter into a Stew- Pan, brown it, dridge in fome Flour, moiflen them with Fifh Stock, fqueeze in fome Lemon, grate in fome Nutmeg, add to it a little drawn Butter, and the Yolk of an Egg beaten with a Spoonful of Verjuice ; and tofs all together, As there is Cullis often mention’d to thicken made Difhes, I (hall infert one that ferves for moft in the brown Way. To make a Cullis of Veal and Ham. Coulis de Venn et de Jamb on. TAKE four Pound of Veal, a Pound of the Lean of a Ham*, cut them into thin Slices, butter the Bottom of a Stew-Pan, Jay in the Flam, the Veal on that, llice in fome Onion, a Carrot, put in fome Sweet Herbs, two Heads of Celery, whole Pepper, and Mace; cover it clofe, let it on a clove Fire, let it flew till it is brown at the Bottom; take Care it does not burn *, then having fome good 11 rong Broth and Gravey, put to it a Quart of each, with the Cruft of a French Roll *, let it f.mmer Half away, ffrain it, and let it {land to cool ; take the Fat from the Top, and the Sediment from the Bottom *, rake Half a Pound of good Butter, put it into a Stew-Pan with an Onion ftuck with Cloves *, put in a large Handful of Flour; flick the Onion on the Point of ART of COOKERY. your Knife, ftir it with the Onion till it be of a light Brown ; put in the Cullis, ftir all together, keep it ftirring till it is almoll cold, that it may the better incorporate together; put it in an earthen Pot, tie it clofe down, and keep it for Ufe. A Spoonful of this will thicken a made Dift or Fifh Sauce, or any Thing that requires thickening or binding together, and it gives a good Relift You may make a common Brown, with a Piece of Butter and Flour ; ftir it till brown, put in fome good Gravey, and all Things that are proper for the Dift you are making of; add Lemon and Seafoning to your Tafte. Beef a la Braife. Beuf a la hraife. TAKE the thin End of a Surloin of Beef, bone it, and take off the ontfide Skin, then cut fome Bacon to lard it with, that will fit a large Dobin-Fin ; take fome Earfley and Thime Hired fine, mixt with Pepper and Salt, rub the Lard in this, and lard your Beef at the thick End quite through, bind it with Pack-thread to keep it from cracking, cover the Bottom of your Brazen Pan with Ralhers of Bacon, and on that Slices of lean Beef, feafon’d with Pep- per, Salt, Herbs, Onions, &c. put in your Beef with the flefliy Side down, feafon the upper Part as you did the lower, and lay on Bacon and Slices of Beet alfo; fet it on a flow Fire, firfc put in a Bottle of Cham- paign Wine, cover it clofe, let it ftew for four or five Hours •, make a Ragoo for it as follows: Put in fome good Gravey into a Stew-Pan with difh’d Sweet-breeds, Turnips difh’d and blanch’d, Car- rots, &c Mulhrooms, Ox Palates, and pickled Cucum- bers lliced, flew ail together till tender, thicken it with fome Cullis as above; take up your Beef, lay it in 62 r H A C K E R*s the Difli, drain the Liquor from the Meat the Beef was brais’d in, leum off the Fat, put the Liquor to the Ragoo, make all hot, put it on the Beef, garnidi with difh’d Turnips and Carrots, Greens, or Spinage, &c. this is the Way of braifing : Fowls and Fifh are done the fame Way, making Ufe of Ingredients pro- per to each Sort. I fhall give you an Account of, and how feveral Ra- goos are made of Vegetables, as well as of other Things, proper to ufe in this Way of Dreffmg, and for Sauces for feveral Sorts of Roads, &c. To make a Ragoo of Turnips, Ragout de navels'. PARE them, dice and dice them, and blanch them in boiling Water ; tofs them up in melted Butter*, add to them fome Gravey-Vinegar that has dood on beaten Pepper two or three Days ; put in fome Salt, thicken it with a Brown, or fome Cullis as above. Carrots are done the fame Way ; as like wife is Celery cleaned and cut an Inch long. To flew white Cabbage. Choux cabus a V etuvee. TAKE a Cabbage that is light, cut it in 4 Pieces, take out the Stalk or Core, blanch it in Water, take it up and drain it well •, then cut it crofsways, be- gin at the upper End as thin as you can, (lew it in ftrong Broth, add an Onion (bred fine, let it ftew till tender put in fome Salt and Vinegar, with a Ladleful of drawn Butter * thicken it with a Cullis or a Piece of Butter worked in Flour: If you would have it very white, put in a Gill of Cream, but don’t let it boil up after, if you do it will crude 1c : If you would have it brown, ufe Qravey inftead of ftrong Broth. ART of COOKERY, To ragoo Colliflowers. Choux fleurs en ragout. CUT off the Tops, blanch them in boiling "Wa- ter, and drain them, tofs them in a Stew-Pan in melted Butter, dridge in a little Flour, put in a little Salt, and a little Vinegar that has been in Pep- per, let them (lew till tender. This is proper to eat with roaft Lamb, &c. To ragoo Onions. Des Onions en ragout. TAKE half a dozen large Onions, cut them in two, (lice them thin, blanch them in two or three Waters, drain them, dry, and fry them a little in cla- rified Butter, dridge in fome Flour ; put to them half a Pint of Gravey, a little Pepper, Salt, and Vine- gar •, put to it a Spoonful of Muftard, and let ail ftew till the Onions are tender. This Sauce is proper for Tripe, Ox Feet, or Hogs Feet and Ears, or for broil’d Herrings, &c. To Jlew Cucumbers. Concomhres etuvee. TAKE fix or eight Cucumbers, pare and cut them down the Middle, and take out the Seeds j cut each half in four Pieces, fait them, and let them to drain, flour them, and tofs them up in clarified But- ter ; put in a Pint of good Gravey, an Onion fhred fine, lome Pepper and Vinegar, let them ftew on a flow Fire till tender ; if they be not thick enough put in fome Culiis as beforementioned. 64 T H A C K E R*s To ragoo Lobjiers. Ragout d’Ecrevicts. S"’AKE out the Meat of the Tails and Claws, cut 1 it in fmallPieces, boil eight or ten Morels; take off the Stalks, cut them open, wafh them clean, fhred them with fome pickled Mufhrooms, mince a final! Onion with half an Anchovey, make a Brown with Butter and Flour; put in half a Pint of Gravey, put all together with a little Pepper and Vinegar, let them fi miner on a flow Fire; difh them on Sippets. To make a Ragoo of Ox Palates. Ragout de Palais de Beuf. CLEAN them, boil and fkin them, cut them ift Pieces, make a Brown ; put in a Pint of Gra- vey, fome Onion, andAnchovey Hired fine, a Faggot of Sweet-herbs, the Juice of a Lemon, fome Mufli- rooms ; put in the Palates, let rhem flew till tender r. You may put in Forc’d-Meat-Balls, the Yolks of hard Eggs, and lard and road a Sweet-Bread tor the Mid- dle. I fhall mention fome Difhes in Meagre for Lent and Fifh Days. To make a Meagre So op. Potage Maigre. TAKE a Quart of Peas, pick and wafh them clean ; put to them fix Quarts of Water, with fome whole Pepper, half a dozen Cloves, a little Mace, two Parfnips, two Carrots, fix Turnips, fix large Onions ; clean and (lice all thefe, boil all till tender and the Peas broke, drain this through a Cy- linder ; take fix Heads of Celery, take off the Outfide, walk and pare the Roots, fhrcd them with a Knife ; ART of COOKERY. 65 take two good Handfuls of Spinage, pick, walk, and fhred it, alfo two Onions ; put halt a Pound of Butter in a Stew-Pan, put to it your Herbs with feme ealt, cover it, and (lew it tender •, keep it flirting now and then or it will burn ; moiften it with fome of the Broth that you have already prepared, then dice two large Turnips, and blanch them •, then take ten Mo- rels, take off the Stalks, cut them through and wafli them from the Sand, and Aired them fine ; make a Brown, put in your Turnips and Morels, add to it fome more of your Broth, with two Anchovies, and an Onion fhred fine ; then put all together •, put in as much Vermicelly as you think proper, (lew all to- gether till enough, fait it to yourTafte, prepare fome French Bread as you do for other Soops, or fry it; difh it with a French Rowl in the Middle •, garnifh as for other Soops. N. B. Mod Meagre Soops made of Herbs are pre- pared from the fame Stock as above, as Onion, Tur- nips, Spinage, or Peas, the Peas rub’d thro’ a Cul- linder, adding dry’d Mint •, you may leave out the Morels ; Onions blanch’d in two or three Waters, boil’d tender, and rub’d thro’ a Cullinder •, Turnips the fame, Spinage the fame, take only the clear of your Stock, boil in it a French Rowl or two diced, and rub them through the Cullinder to thicken your Soops. Thefe Soops go by the Name that they chief- ly confift of, as Turnip Soop, Onion Soop, &c. Lohjier Soop. Pot age

vith a Cloth bo THACKER’ s tween them,then the nextDnckclofe to that, and fo on ; then Jay a Brick next the Outfide one to keep them Freight, lay a Board on the Top with a fmallWeight on it to keep it down j let them be cover’d all over with a wet Cloth, let them lie till cold, then take care how you draw them ; cut off their Wings to the lad Joint next the Body, then trufs them handfomely ; put a Bit of Butter rub’d in Salt into their Bellies, roaft: them at a good Diftance from the Fire •, when they are dry. Tinge them, and bafte with Butter before you take them up •, rafp fome Cruft off a French Roll or Brick, fhred it fine with Salt, mix it with Flour, bafte them and dridge them with it; let them go two or three Turns, and take them up ; difti them, and Tend Gravey in the Difh ; garnilh with Orange and Raided Goofberries •, fend green Sauce in a Boat or Cup, made as follows *, take Sorril, and beat it in a Mortar, fqueeze out the Juice through a Cloth, fweeten it with Sugar, put to it fome Raided Goofberries, put in fome But- ter, dridge in fome Flour, ftir it on the Fire till it be as thick as Cream *, if you can’t getdrefh Goofberries, take bottled ones.—Geefe are done the fame Way, on- ly rake off their Legs to put to the reft of the Giblets to flew, or for a Pye, as you like beft. To roaft Rabbits. Lapins a roiir. RAbbits being now young and fmall it will not be amifs to force them, that is, to make Puddings for their Bellies ; fkin, clean, and trufs them, two to- gether, then make the Forcing*, take the Crumb of a French Roll, rub it thro’ a Cullinder, add as much Suet to it fhred very fine, with a Handful of Parfley pick’d, waffl’d, and chop’d, likewife half an Ancho- vey, a Shallot, and a little Lemon-Peel and Salt i mix all together with the Yolk of an Egg and a little Cream, fill them with this, few them up, and roaft them » let their Sauce be their Livers and Parfley, ART of COOKERY. 79 mix’d with drawn Butter ; take the Galls off the Li* vers. To make Rice Cream. Crime au Ris. TAKE a Pint and a half of Cream, three Spoon- fuls of the Flour of Rice ; put in a Stick of Cinnamon, fet it on the Fire, keep it ft firing with a Whifk till it be thick, take it off and let it cool a little; put in as much fine Sugar as will fweeten it* beat the Yolks of three Eggs with a little Salt, mix all together well, fet it on the Fire again, add a little frefh Cream, ftir it till all be well incorporated, put it in the Difh you defign it to go in, let it ftand till quite cold ; then take a Thread and mark it crofsand crofs again, then you have it in four equal Parts; then divide each Part in two, that will make it in eight; then with a Tea-Spoon take out every other one very exadly, firft feparate them with a Knife ; then take as much Rafpberry Jame as you think will do, put to it half a Pint of Red Wine, fet it on the Fire till the Jame isdiffolved, drain it through a Sieve, and fill the Places up with it where you took the other Cream out; flick the Cream, two Parts, with blanch’d Almonds, and the other two with candied Lemon, or Orange-Peel, or Citron ; or you may let the Cream abide whole, and divide it as direded ; flick four Quarters as above, and lay Rafp-Cream between ; if you take fome out, you may mix it with a little frefli Cream; add to it fome Sugar, and the Yolk of an Egg or two, flir it on the Fire till all is mix’d toge- ther, put it into Cups, and turn it out into ano- ther Difh: Garnifh it as you like, &c. To make Almond Snow. Des Amandes en niege. TAKE a Quarter of a Pound of Sweet Almonds, blanch and beat them very fine, add now and then a little Cream ; then put to them the Remainder r H A C K E R’s of a Quart, put to it half a Pint of White Wine, fome Nutmeg, the Rind of a Lemon, a Spoonful of Rofe- Water ; fweeten it to your Tafte with double-refined Sugar, ftrain it into a Bafon, and beat it up with a Whifk till it frothe very high; then put it into your Difh or Bafon. F9 make Welch Flummery. Flomoree a la maniere Guiles. TAKE half a Peck of Wheat Bran, put it into an earthen Veffel, put as much Water to it as will cover it three or four Inches ; let it ftand three or four Days, ftir it two or three Times a Day, then ftrain it thro* a Sieve, and prefs the Water out of it as much as you can, or ftrain it through a Napkin, and fqueeze it well with your Hands j then take the Liquor, put it into a Stew-pan, fet it on the Fire, keep it ftirring till it be thick, put it in Cups till cold, then turn it out; You may boil in it fome Cinnamon and Lemon-Peel; fweeten it, and add to it fome Cream to make it look White ; It is eaten with Wine and Sugar. You may fend it up in a Bafon, and garnifh it with Seville Orange. To make a cold Cream Foul. Creme avec GeUc de Corinth. rr-AKE a Quart of Cream, fweeten it to yourTafte Jk with fine Sugar, put it into a Silver Stew-Pan or Sauce-Pan, or a Stew Pan well tin’d, fet it on a gentle Fire to boil *, then take the Yolks of ten or twelve Eggs with a little cold Cream, and put them to the hot Cream •, keep them ftirring till it is thick,butnot to boil after the Eggs are putin •, then flice fome Na- ples Bifcuit and lay them in the Bottom of the Difh j pour it on the Sippets, and lay over it Curran Jelly. ART of COOKERY. 81 How to make a Rofa-folh of Spin age. Rofcli oux Epinards. TAKE half a Pound of Spinage when boil’d and fqueez’d from the Water, mince it fine-, put to it a Quarter of a Pound of Sugar, a Quarter of a Pound of Butter melted in half a Pint of Cream ; mince two Ounces of Citron very fmall, and the Yolks of fix Eggs boil’d hard, a little Salt and Nutmeg, and a little Cinnamon ; warm all over the Fire in a Stew- Pan, ftir it, and fet it to cool ; then make it like the Florentine in Page i 3. How to order and roaji a Hog’s Haft let. Frejjure de Pcurceau d rotir. C"MJT fome of the Liver and Heart into Pieces as j near as you can of a Bignefs, with fome of the Skirt and Bits of the Fat ; feafon all with Pepper, Salt, Sage, and Parfley *, fpit it on a fmall Spit, a Piece of one and a Piece of another, till you have fpit- ted all ; then wrap it round with the Caul, and tie it on with Packthread ; bafte it with Butter*, when e- nough, draw it, and lay it handfomely in your Difii-: Your Sauce may be Muftard, Butter, and Vinegar,: Some like Apple Sauce, fome Gravey, Butter, and a little minc’d Onion. To make Bacon Froyce. MAKE a Batter of Eggs, Flour, and Cream, well beat; cut fome Bacon into thin Slices and fry it in Butter ; put half of your Barter on it, let it fry till you can turn it; then turn it, and put on the reft of the Batter *, fo turn it three or four Times, keep adding a little Butter; take care it don’t burn; Your Quantity may be a Pint of Flour, eight Eggs, and as much Cream as will make it into a Batter.—This will do for a Side Difh. Fraize au lard. THACKER* s a made Bifh of Beef\ like Beef A-la-mode. Beuf a la Guinguet. CUT two large Slices off a Buttock of Beef; hack them with the Back of a Knife, feafon than with Sweet-herbs, Pepper, and Salt ; lay Tome Slices of Bacon in the Bottom of a Stew-pan, then one Slice of your Beef on them, then lay fome Bacon on that ; then put in fome minc’d Onion, lay on the other Beef on that, and feafon the Top ; lay on fome I its of But- ter, cover it clofe, let it on a flow Fire to flew, then turn it and cover it again ; let it flew a little longer; then make a Brown in another Stew-Pan ; put in a Pint of good Gravey, with fome pickled Mufhrooms, Cucumbers, and fome Morels; put in a Giafs of Red Wine, let them boil a little ; then put it to your Beef, jet it flew till tender ; put it in your Difh, firfl lay in fome Sippets of White Bread : Garnifh with Pickles. To make Bifcuit for Chocolate, or to eat as you like heft. Bifquit an Chocolat. TAKE half a Peck of Flour, dry it well ; beat fixteen Eggs, mix them with half a Pint of good Ycfl that is not bitter, and half a Pint of Cream ; warm as much Water as you think will make it like White Bread ; let it ftand to rife, then work it well; butter a Tin Pan that you bake a Cake in, put it in and bake it; let it lie two Days, firfl rafp it, then cut it into Slices HkeToafls, and ftrew them over with pow- der’d Sugar ; dry it in a warm Stove or Oven, turn them and fugar them again ; do fo three or four Times; keep them in a dry Place. To make Almond Butter. Amandes an heurre. TAKE fixteen Eggs, beat them well, and flrain them into a Quart of Cream ; let all on a clear flow Fire, and keep flirting it; when it is ready to ART of COOKERY. 83 boil, put to it a Quarter of a Pint of Sack, fiir if till it comes to a Curd, drain the Whey from if, blanch a Quarter of a Pound of Almonds, and beat them in a Marble Mortar with a little Role Water ; mix the Curd and Almonds together, and beat them again, adding Loaf Sugar powder’d to your Tafle •, beat it till it be as fine as Butter: You may put it in what Form you pleafe, and garnifh it with Bifcuit. It will keep good three Weeks. To make a Bifcuit to gdrnijh with. Bifquits four garniture. three Whites of Eggs, take out the X Treads, beat them well ; then add as much Sugar pounded and lifted as will make it like a thick Cream ; add Flour to make it to a Toft Pafte, work it well, and make it up in round or long ones ; ice, and bake them in a flow Oven. T0 make Andoulians. TAKE the Guts of a Hog, turn and fcour them j lay them in Water 24 Hours, then wipe them dry, and turn the fat Side outwards; take fome Sage, chop it fine ; then take fome Pepper, Cloves, Mace, and Nutmeg ; pound them in a Mortar; mix all to- gether with fome Salt, feafon the fat Side of the Guts; then turn that Side inward again, and draw one Gut over the other to what Bignefs you pleafe; tic them fafb at both Ends, and boil them in Salt and Water; then broil them, and eat them with Muftard and Vinegar. Andoulians. Andouillets. TAKE a Pound of Veal, Half a Pound of Bacons and Half a Pound of Beef Suet chopt fine vvitli Sweet Herbs, and the Yolks of fix Eggs boil’d hard, add Pepper and Nutmeg; vou mav trv a Bit of it to tafte Andouillets. 84 T H A K E R's if the Bacon has made it fait enough ; if not, put in feme Salt, with a few Bread Crumbs •, make thefe up the Bignefs of an Egg, and wafh them over with the Yolks of Eggs, and wrap them up in the Pieces of Veal ; then egg them over again, and dridge them with Bread Crumbs; bake them in an Oven; let the Sauce beGravey, Butter, Vinegar, and a little Milliard, drawn up together; or you may roll it in Veal Col- lops, hack’d with the Back of a Knife, and feafon’d with Sweet Herbs and Spices order’d as before, with the Caul over all ; or you may put the Forc’d-meat in Guts prepar’d as above, and dreft the fame Way: The Sauce the fame. You may garnifh Fowls or Turkeys with them. Tt9 fry Hag's Liver. foie de Cochon frit. SLICE it, but not too thin, ftrinkle it with Salt, flour and fry it in Butter, but not too much; for if you do, it quite fpoils it; then make a Brown for it, as mention’d in feveral Places belore ; add to it a little good Gravey, and a little Onion chopt fine, with a little Parlley ; put in a little Vinegar; let it be the Thicknefs of a Cream ; put it in your Difh, Jay bn the Liver. Garnilh it with fry’d Farfiey and Rafhers of bacon. You may fry fome Sweet ['reeds with it; or you may fry the Fat with it that is call’d, the Croe, &c.——A Lamb’s Liver may be done the fame Way.——Or a Call’s Liver, the Heart ftuft and rpafted, and fet up in the Middle; or you may lard them, and like wife lard feme of the Slices of the Liver before you fry it; but leave out the Rafhers. To drefs a Fowl, Capon, or Turkey in Balneomariae. Dhtdon cu Chapon en Balnea Maria. WHb-N clean’d and ring’d, lard it with Bacon, fill the body with Rice wafh’d and dry’d ; then tales two Round oi Beef Stakes, fcaldn them ART of COOKERY. with Pepper, Sale, and Sweet Herbs; then take a Pan big enough to hold them and the Fowl; lay fome Stakes at the Bottom, and the Fowl on them, with two Pound of a Fillet of Veal feafon’d on the Fowl, and the reft of the Beef Stakes on that; take a Cover that will fit it tight, pafte it down, and fet it in a Pot of Water ; take Care the Water do not boil over the Pan your Fowl is in; if it does not keep well down, lay a Weight on the Top of it; let it boil four Flours, as the Liquor boils away put more boiling Water into your Kettle ; then take it off, and let it ftand till you have prepar’d a Ragoo of Sweet Breeds, as in Page, 59, take the Meat off your Fowl, and lay the bowl in the Difh ; let the Difti be rim’d as you were directed before, and garnifh’d with potcht tggs, Spinage, and Ralhers of Bacon ; ftrain your Liquor from the Meat, lay fome of the Veal under the Fowl, with feme Sippets of Bread round ; feum off the Fat, make the Liquor hot, and pour it on ; if there be too little, add a Ladle-full of ftrong Broth ; pour the Ragoo of Sweet Breeds on the Breaft of the Fowl, and fend it up. To drefs Barbels, Pihf, cr Salmon, in Court Bouillon. Poijfon apprete au Court Bouillon. TAKE a large Barbel, or any of thefc, draw and clean it, but do not fcale it ; lay it in a Difh, and throw on it Vinegar and Salt, made fcalding hot; then fet your Fifh-Pan over the Fire, with as much Water as you think will cover your Fifh ; put in Tome whole Pepper, Mace, three or four flic’d Onions, fome Horfe Raddifh, a Faggot of Sweet Herbs; let it boil, then put in your Fifh, with the Salt and Vine- gar ; firfl turn your Fifh round, fatten the Tail in the Mouth, and put it on a Fifh Drainer ; when it is boil’d enough, take it up, take off all the Scales dean, and put it in your Difh. Garnilh it with Pariley and Garden CrefTes •, fend the Sauce in a Boat. Let your Sauce be as directed in Page 8. WHACKER' s To drefs Eels a la Douhe. Anquilles a la Dauhe. feme of the large Silver Eels, if you can X get them fo large as you would have them j take two when clean’d, fkin’d, and bon’d ; take the Bone and Entrails out at the Back, Jay the thick End one Way, and the thin End the other * take one or two, with the Flefa of foine other Fifh, and make a Force of them, feafan’d with Pepper, Salt, Nutmeg, Mace, Parfley, and a little Sage-, take another Eel and cut it into Pieces long-ways, long enough to reach over the other two a-crofs; ftrft fcafon them, then lay on fome of your Forcing, then the Pieces a-crofs, then the reft pn that j fo you may make your Collar as big as you pleafe j then roll it up, and put it into a Cloth, roil it in that, tie it tight at both Ends, and bind it with Tape-, then boil it in half Wine and half Water, with Half a Pint of Vinegar let it boil an Hour, then take it up, lopfen it, and tie it up tighter, by bind- ing it a*frdh •, let it hang up till cold put the Li- quor into a Pot yon defign to keep it in when it and the Collar is cold take it out of the Cloth, and put them together for Ufe •, when you life it, dice it, and fend with it a Rammoladc, which is made as follows, to be eaten with Fifh pickled, collar’d, or any cold Fifh: It is compofed of Parfley, Shallot, Anchovies and Ca- pers, Hired very final), with a little Pepper, Oil, and •Vinegar, or Lemon, Nutmeg, and Salt: if you pleafe you may fared in a little Fennel, and garnifh it with the fame. To Collar Eels. Des Aquilles accommodee. ORDER them as you did before you may put two together if you cannot get them big e- nough, and cut fome to lie a-crofs *, firft wadi them over with the Yolks of Eggs, and feafon them with Thyme, Par (ley, Sage, Pepper, Salt, Nutmeg, and ART of COOKERY. Mace, the Herbs finely chopt, the Spices well beat; Jay on your Pieces a-crofs, and feafon them ; hkewife roll them up in a Cloth •, tie and bind them as before; boil them in Salt Water and Vinegar, when enough unbind them and untie the Ends; tie them up tight, and bind them with Tape as before; hang them up till cold, then put the Pickle in a Pot that will hold them; untie them and keep them in the Pickle. How to roajl a large Ed. Anquille large Roti. RUB your Eel well with Salt, wafh it and rub it well with a Cloth to rake off the Slime, fkin it down to the Tail; take out the Entrails, rub it dry, then cut Notches on each Side, an Inch from each other ; then make a Force as follows: Take the Crumb of a Penny Brick, rub it through a Cullender, take Parfley, Thyme, Sweet Marjoram, Chives, an An- chovey, a little Lemon Peel, Nutmeg, Pepper, Salt, Mace, (bred and beat all fine ; mix it witn a Slice of good Butter, and the Yolks of two Eggs ; mix all well together, and fill the Incifions and the Belly of the Eel with this ; draw the Skin over all, and lie it at both Ends ; prick it with a large Needle or a Fork in feveral Places; then tie it to a Spit, and roaff it, or turn it round, or broil it on a Gridiron, over a flow Charcoal Fire *, turn it feveral Times. Difh it and garnilh it with tried Parfley and Lemon ; let the Sauce be Butter, Lemon, a few Capers, fhred fine, with fome boil’d ParQey, and a little Anchovey; you may put in a little White Wine. Spitch-cockt Eels. Des Auquilles Grilles. /’'Titch-cockt Eels are done the fame Way ; leave O out the Force, only make Ufe of the Herbs and Spices; then cut the Eels on the Sides as before ; rub them well with the Spices and Herbs, and draw on THACKER9 s the Skins again *, tie and broil them as before \ let the Sauce be Butter, Vinegar, or Lemon, with a little Anchovey. To boil Eels. Anquilles houlli. SKIN and clean them ; if they be fmall or middle Size, turn them round ; if large, cut them into what Pieces you like; fet on a Pan with Salt, Wa- ter, and a little Vinegar •, boil them till they be pretty tender, take them up to drain; let your Sauce be Butter, Vinegar, a little Pepper, and boil’d and fhred Parfley. Garnifh with raw Parfley. If you would fry them, order them as before; make a Marinade for them of Salt, Vinegar, whole Pepper, and Water ; Jet them lie in it an Hour, take them out, flour them well, and fry them in clarified Butter. Garnilh with fried Parfley ; lend with them a Boat of plain Rutter. To make an Eel Pye: CLEAN them, cut them into Pieces, feafon them with Pepper, Salt, and a little Nutmeg; lay fome Butter in the bottom of your Pye; feafon them with Pepper, Salt, fome fhred Parfley, and a little Onion; lay them in with Butter on the Top; put in a little ftrong Broth, with a little White Wine*, clofe your Pye, wafh it over with an Egg and a little Cream, and bake it; when it comes from the Oven, take off the Lid, feum off the Fat; put in lome Gravey, Lemon, and Butter. Pate des AnguW.es. To fiew Eels, Anquilles etwuce. CUT them in Pieces as before, tofs them up in fome clarified Butter, dridge in Tome Flour, put in fome ftrong Broth and Gravey, Pepper, Salt, An- chovey, White Wine, a Faggot of Sweet Herbs, ART of COOKERY. 89 Nutmeg, and the Juice of a Lemon ; cut fome Sip- pets, and lay in the Bottom of your Difh •, dilh your Eels on them firft •, let. them be tofs’d up with a little melted Butter. Garniih with raw Parfley, &c. T0 drefs Eels a la Braife. Des An? miles a la Braife. TAKE the largefl; Eels you can get, fkin, gut, and clean them * cut them in Pieces, three In- ches long -, feafon them with Spices and Sweet Herbs ; then cut fome Slices off a Fillet of Veal, hack them with the Back of a Knife, feafon them likewife, and roll the Eels in them; then take a Stew-Pan that will hold them ; lay fome Slices of interlarded Bacon in the Bottom, with fome Slices of lean Beef on that, feafon’d alfo; then lay in your Eels with fome Beef feafon’d on them ; take Care you don’t make it too fait-, then cover it with a Cover that has a Rim on it, fet it on a Stove, with a flow Fire under, and a Fire on the Top ; let it flew gently for an Hour then make a Ragoo tor them, brown another Stew-Pan with a Piece of Butter and Flour; put in a Pint of Gravey, or what Quantity you think will do for your Fifh ; fqueeze in a Lemon, put in fome fhred Parfley, Ca- pers, Morels clean’d and fhred, with fome pickled Muflirooms; let this be the Thicknefs of a Cream; take up your Eels-, let them drain from the Fat, take them out of the Veal; lay them in your Difh, drain the Liquor from the Meat, fcum off the Far, put the Gravey into the Sauce, make it hot, and put it over your Eds. Garnifh with Barberries and Lemon ; fend it hot if you pleafe -, you may keep them cold, and eat them with a Rammolade, as you will find in the Index. j. To drefs a Lamb's Head with the Appurtenances, Tete d' Agneau avec la Frejfure. TAKE a Lamb’s Head, cleave and dean it well, lay it to foak in warm Water, chop off the Chop Bones, then boil it; take off a Piece of the Liver to THACKER' s fry, and the Heart, and boil the reft ; you muft keep the Lights down with a Beef Fork, if you have fiot a Fork for the Purpofe; when it is boil’d, mince the Lights and Liver with the reft; take off the Thropple-Pipe, then cut the Head in two, and feafon one Half as you do a Veal Cutlet, and broil it; keep the other Half warm in the Pot; fluff and broil the Heart; llice and fry the Liver that you cut off; then put fome ftrong Broth to your Mince, with feme boil’d Parftey, chopt with a little Onion and a Piece of Butter work’d in Flour, to thicken it; grate in fome Nutmeg, put in fome Salt, and a little Vinegar, tofs all together; then have fome Rafhers of Bacon ready, Haifa Dozen potcht Eggs, and fome boil’d Spinage ; put your Mince in the Difh, firft made hot ; lay in the two Half Heads, and the Heart in the Middle, with the fried Liver round and the Rafhers of Bacon; then lay on the Spinage on the Rim of the Difh, and the Eggs on that; fend all up hot, with a Boat of drawn Butter. You may fry the Brains; blanch the Tongue and flit it, and lay it on each Side of the Heart, and the fried Brains round. To roa/i a Calf's Head. Tele de Veau roti. LET it be cut off with the Skin on, lay it to foak in warm Water, walk it well, fcald off the Hair, fplit it, take out the fnotty Bones; cut out the Tongue, blanch it and fkin it*, walk the Head in feVeral Wa- ters 5 take the Brains and clean them; mince the Tongue with the Brains, fome Parilty, Thyme, Sage, Salt, and Nutmeg*, add fome Suet Hired fine, with a Score of Oifters; mix all together with fome grated Bread, a little Vinegar, and the Yolks of three or lour Eggs *, put all within the Head, firft cut off the Chops with a Cleaver, and fill the Places where the Brains come out; let the Eyes be taken out, and an Iron Skewer be put through, and at the thin End ot the Chops likewife to fallen it to the Spit j lard one Side ♦, ART of COOKERY. raife up the Skin of the other Side, and put in fome Forc’d-meat, fkewer it down tight again, fpit and roaft it, and bade it well with Butter -, then make a Ra- goo with Oifters, and put it in the Bottom of your Difh ; untie and pull out the Skewers, take out the Stuffing and mix it with Gravey and Butter for the Sauce; fry fome Oifters to garnifh it with, and Rafhers of Bacon, with Barberries and Lemon *, fo you may take which Way you like beft, or you may bake it in an Oven ; rub it over with a Yolk of arv Egg, and dridge it with Bread Crumbs *, obferve to lay it flat in your Diffi, with the Flefh-flde upwards. To drefs Chickens the PoliJJj Way. CLEAN, trufs, and finge them *, lard them with fome Ham and fome fat Bacon j make a Stuf- fing of their Livers with fat Bacon, Sweet Herbs, Spices, and the Yolks of Eggs, fill their Bellies with it •, fpit and roaft them, and bafte with Butter when they are near enough *, take a clean Fire-fhovel, make it hot, lay on the Shovel fome fat Bacon, and bafte them with it *, but take Care you do not black them when they are enough. Difh them with a hot Ram- molade, as beforemention’d in Page 86. Garnifh them with Lemon and raw Parfley. Poulets a la Polonoife. To make Italian Cream. Creme a V Italiene. TAKE half Milk and half Cream, (to what Quan- tity you pleafe) according to the Bignefs of your Pifh ; boil it with a Stick of Cinnamon, fweeten it to your Tafte •, if a Quart, take the Yolks of fix Eggs beat with with a little Salt, and flrain it three or four Times through a Sieve *, then mince fome Citron ; put fome of your Cream into your Difh •, fet it very even in a Baking-pan, over a Stove, with a flow Fire*, cover it, let it (land till it be hardened ; then lay on fome of your candied Peel; then put in fome more of your T H A C K E R’s Cream, let it harden likewife •, then lay on fome more Peel, and put on the Remainder of the Cream ; flick the Top with fome more Peel, and feme Almonds blanch’d and cut in four; lay on the Cover and put on fome Fire on the Top ; let it be colour’d of a brown Colour; take Care you do not burn it at the Bottom, a very fmall Fire will do : This will do for a Difh in a Drlerr, or for a fecond Courfe Difh. You may Tinzey Cuftards or Tarts, or any fine Pudding, this Way. As tlkre are fcveral Ways to drefs Eggs, I fhall mention them here, they being very lerviceable to add to a Table when there is a Scarcity of other Things: They are proper to eat with feveral other Difhes as I fhall mention. Eggs in Cramp pine, for a Side Difh. TAKE two Sweet Breeds, blanch ahd cut them in fquare Bits; a Slice off a well-fed Ham, a Quarter of an Inch thick, cut in Dice ; take Half a Score Morels, a few Muffirdoms, and an Anchovey ; Clean and mince them fine, with a little Shallot, tofs them up in a little clarified Butter, dridge in a little Flour, put in a Pint or good Gravey, grate in a little Nutmeg, fqueeze in Half a Lemon, fet it to flew over a flow Fire Half an Hour ; then let it off, and take ten Fggs, leave out five Whites, add to them a little White Wine, with a little Salt, (but iirft taffe your Ragoo if it won’t make it fait enough) beat them and flrain them through a Sieve into your Ragoo, it being cold; mix all together, then take a Stew-pan that will hold it, and butter it; then lay fome Rafh&rs of Bacon all round the Sides of your Fan, an Inch off One another; lay a Piece of Bacon in the Bottom of your Pan, cur like a Star ; then lay it exactly for the Points to go againft each Rafher of Bacon ; then feald lome Parlley, and fhred it fine; boil four Eggs and mince them fine alfc, and lay the Parlley between the. Des Oeufs en Cramp-pine. ART of COOKERY. 93 Rafters of Bacon ; then next to that lay fome of your Eggs, then Parlley again, lo alternately •, thm having fome good Forc’d-meat, lay it over all in thin Pieces lo that none of the Bottom can be feen; then waft it all within with the Yolks of Eggs; then put in your Ragoo and Eggs, cover it with the Caul of Veal, clofc it tight all round, and bake it; then loolen it with, the Point of a Knife, lay your Dift on it, and turn it into it. Garmft it with raw Parlley, and Seville Or- ange cut in Quarters. Poach'd Eggs in Gravey, Des Oeufs au jus. TAKE fix or eight Eggs, (them that are new laid) break them carefully into a Veflfel, let a Stew-pan over the Fire with hard Water, when it boils pour in your Eggs all together, then with your Egg- flice ftir them round gently, and the Whites will the better wrap round the Yolks ; when the Whites are hardened, take them up and lay them in your Dift. Garnift the Dift with boil’d Spinage and Rafters of Bacon ; then having Half a Pint of good Gravey, made hot, with fome Pepper, Vinegar, and a little Onion ftred fine, and a little Salt; Itrain it through a Sieve upon them, fend them up hot. Eo drejs Eggs with Verjuice. Des Oeufs au Verjus. BEAT twelve Eggs, or what Number you pleafe ; put a Piece ot Butter into your Stew-Pan, with a little Verjuice, Salt, and Nutmeg; flit all together till it be thick; then having fome thin Toafts laid in the Bottom of your Difh; difh the Eggs on them, and garnilh them with Seville Orange and chopt Parlley. To drefs Eggs in Butter. Des Oeufs jrioient en Batter. BOIL Spinage to the Bignefs of two Eggs, ftred it fine, take as much fat Bacon that is as big as T H A C K, E R9s one Egg, Hired it fine, boil eight Eggs hard, mince them, that is, the Yolks •, put all into a Mortar, with theYolksof four raw Eggs, grate in a little Nutmeg, put in a little beaten Pepper, with a Spoonful of Vinegar ; fait it to your Tafte, beat it to a Pafle, take an earthen Pan that is not too big, cut a Piece of fat Bacon thin and round, to fit the Bottom of the Pan •, make up the Compound, and lay it in j leave Half an Inch betwixt it and the Sides of the Pan •, butter the Sides, and lay in Ralhers of Bacon all round ; then make a Batter of Flour, two Yolks of Eggs, a little Beef Suet Hired fine, with a little Salt; make it into a ftifF Batter with Cream, and beat it well * put it in the Pot, and cover the Meat in the Middle, an Inch over the Top ; bake it, when it is bak’d turn it into your Difli, and garnifh it with your Whites of Eggs that were left off the Yolks, Hired fine. Let the Sauce be But- ter, Gravey, with fome Vinegar, White Wine thick- en’d with a Brown. You may mince a little Ham, and a Sweet-breed, if you have them. To make Rhenifo Wine Cream, Creme au Fin de Rbin. a Pint of Rhenifh, a Stick of Cinnamon ; put it into a Stew-Pan, with Half a Pound of Loaf Sugar; while this is boiling, beat fix Eggs well with a WhiHc, and drain them through a Sieve, add to them a Quarter of a Pound of Sugar, beat and lifted; take your Wine off the Fire, let it Hand till almoft cold, put in your Eggs by Degrees, keep flirting, when all is in let it on the Fire, keep (Erring it very fall till it be the Thicknds of a Cream ; fqueeze in a Le- mon, put in a little Orange-flower Water. Put it in- to Glades. To preferve Alparagus. Des Afperges Confit. r~T TJ P off the hard Part of the Stalk, boil the reft I in Butter and Salt a Minute ; put them into ART of COOKERY. Water till cold, then drain them dry ; put them into a Veflel that will hold them without breaking, boil Half Water and Half Vinegar, and put to them enough to cover them ; then render feme Beef Suet, and put it to the Butter and Salt you fried them in •, cut a Pa- per to fit the VefTel you put them in, and butter it; put on the Fat to cover all over, that no Air can gee in •, and keep them in a Place, not too hot nor too cold i when you would ufe them, firft foak them in warm Water. N. B. Put in a Handful of Salt to the Vinegar and Water, when boiling. To make Butch Beef. Beuf a V Hollandoife. TAKE ten Pounds of Buttock Beef that is well fed, fait it with common Salt 24 Hours ; put away the bloody Brine, then take tour Ounces of Salt Pecre pounded, and Half a Pint of Bay Salt, Half a Pound of coarfe Sugar, and a little Cochineal; mix all together, being beat and dried by the Fire ; rub the Beef well, and rub and turn it every Day for three Weeks-, then tie it in a coarfe Cloth, and bind it tight with Tape, and hang it in a Chimney to dry ; turn it • up-fide down every Day till well dried ; then boil it in Pump-Water till tender ; Dice or ferape it. It is commonly eaten with Bread and Butter. T0 candy Angelica. Angelique conft. the tender Stalks, boil them in hard Water -8- till tender; put them in cold Water, and let them lie to cool; then take off the Skin by railing it with a Needle, or carefully (crape it off with a Pen- knife; then put in fomeVine, or Curranberry Leaves in the Bottom of a Brafs Pan; Jay in your Angelica, put in a Spoonful of Vitriol Water, with a little Al- lum; lay on more Leaves, cover them with hard Water, put on the Cover of the Pan, fee them on a THACKER9 s flow Charcoal Fire, but don’t let it boil but fimmer till it be very greenthen put them in cold Water a- gain, and fhift it three or lour Times then take double the Weight of Sugar, il a Pound, Half a Pint of Wa- ter ; boil and fcum it, dry your Angelica, and tie ic in Knots, or put it in what Form you pleafe ; put it into the Syrup, and boil it till clear; put it into a Pot that will hold it, cover it down when cold, firft cut a Piece ot Writing Paper that will fit the Pot; dip it in Brandy, put Paper and Leather over that I fhali give Directions tor candying it, and feme others after. To prejerve green Apricots. Apricots confit. C~l A then them when you can eafily run a Pin 3T through them ; Jet them be the greeneft you can get; take a Flannel Cloth, wet it and dip it in bait, and rub them till you have rub’d all the Ruffnefs off them ; firff put them into cold Water, then put them into frefh hard Water, with fome Leaves, as you did the Angelica, order’d the fame "Way, let them on a flow Fire to fimmer till tender and green then take them out, and put them into cold hard Water, fluff them five or fix Times ; take their Weight and Half their Weight of double- rcfin’d Sugar, pound and file it; make a Syrup of their Weight of Sugar with Half a Pint of Water to a Pound of Sugar ; boil it and feum it, let it ffand to cool, then put in the Apricots, fet them on the Fire, and let them boil up; keep ftirring them and add the reft of the Sugar by Degrees ; keep ftirring them till they be clear ; if they offer to crack, take them off and fet them on again, keep adding the Sugar till all the Sugar is in, and they very clear put them in Pots order’d as you did the Angelica. If you would candy the Angelica or Apricots, after they have lain fome Time in the Syrup-, take them out, and let them drain from the Syrup, dridge them with double-refin’d Sugar, pounded and ftfted j ART of COOKERY 97 lay them on wired Sieves, and dry them in a drying Stove or in the Sun, or in a flow Oven *, turn and fife on more Sugar till they are candied and dry ; pa- per a Box witli Writing Paper, and lay Paper over them ; keep them in a dry Place. To make Sagce Soop. Potage de Sagoe. TAKE a Quarter of a Pound of Sagoe, wafh it clean, put to it two Quarts of Water, a Stick of Cinnamon, and a little Sugar; let it boil till tender, then put in a Bottle of red Port, grate in a little Nut- meg, keep it flirting or it will fet to the Bottom, add more Sugar to your Tafte ; then take two Naples Bif- cuits, (lice them thin, and let them dry by the Fire ; put the Bifcuit in the Difh you defign to put your Soop in; let the Soop boil five Minutes after the Wine is in. Dilh it up, pare the Rind off a Lemon, and put in five or fix Slices *, lend it away quick, for if it ftands there will rife a Scum. To pickle Afparagus. T)es Afperges con fit au Vinaigre. TA KE off the Leaves to the Bud at the End,’ and cut them about two Inches long; put them in Salt and Water, ftrong enough to bear an Egg; Ibift them every other Day for nine Days; then boil fbme Salt and Water, and put to them ; cover them dole, and they will turn yellow ; then drain them from that Pickle, and put as much Vinegar to them as will cover them ; let them on a Cow Fire cover’d clofe, that no Steam can come out, and they will turn green ; be lure you do not Jet them boil; if they be not green enough the firft Time, let them ftand in the Pan till the next Day, and let them on again, and they will fbon be green enough ; let the Pan be a Brafs one you green them in ; you may green them in Salt and Water if you pleafe, and put in a THACKER’S little Vitriol Water, a Bit of Allum, and ufe Leaves as you did with the Apricots; then boil your Vinegar and Spices, and let it cool; dry your Afpa- ragus, and put it into your Pickle in a Jar, and tie it down with a Bladder and Leather ; when you take any out ufe a little wooden Ladle; the Spices are Pepper, Mace, Ginger, and Dill. To make a Sagoe Pudding. TAKE a Quarter of a Pound, wadi and boil it tender in Milk, take Care it does not fet to the Bottom ; if it flicks to the Bottom, fhift it into a clean Stew- Pan, firfl renge it in Water, and put in a Stick of Cinnamon, keep it fbirring till it be thick, take out the Cinnamon, beat ten Eggs, leave out four Whites; put in a little Sait, and fweeten it with fine Sugar to yourTafte, drain the Eggs through a Sieve, put in a little Salt, grate in a little Nutmeg, mix all together; butter a fine Cloth, tie it up tight, and boil it an Hour: The Sauce is a little White Wine, Sugar, Butter, and the Juice of a Seville Orange, drawn up thick ; you may bake it if you pleafe, put in a Border of Puff- Pade round the Difh ; adding Half a Quarter of a Pound of melted Butter, mixt well with the Pudding; you may put in a few Currans, laying on fome can- died Orange, Lemon, or Citron Peel dic’d thin ; Half an Hour will bake it. Boudin de Sagoe. To make Sagoe Cream. Creme an Sagoe. WASH it in three or four Waters, boil it tender as you did for the Pudding; lay it on a Sieve to drain, then boil as much Cream as you think will do ; let it dand to cool, put in the Sagoe, fweeten it to your Tade ; take out the Cinnamon, you may beat Half a Dozen bitter Almonds, tie them in a Mudin Rag, and boil them in the Cream ; or you ART of COOKERY. 99 may put in a little Orange-flower Water or Role Water, as you like •, mix it well and fill your Glafles, or fend it up in a Glafs Bafon. To make Wigs. Petites Gateaux. TAKE a Pound and a Half of Flour, Half a Pint of Milk, a Quarter of a Pound of Butter, warm the Milk and Butter, let it be Blood warm ; then put in a Quarter of a Pint of good Ale Yeaft; mix two Ounces of Sugar with your Flour, and a Quarter of an Ounce of Caraway Seeds bruiz’d, a little Salt ftrew’d in your Liquid, and make it into Pafte *, make them up and lay them on Tins •, let them ftand to rife, walh them over with the Yolk of an Egg and a little Cream ; you may ftrew on them lome Caraway Comfits, or bake them plain; Half an Hour will bake them. To make Almond Cakes. BLanch a Pound of Almonds in warm Water, beat them fine in a Marble Mortar, keep adding a little Rofe Water, add Half a Pound of Sugar by De- grees finely fifted ; add the Whites of two Eggs, and likewife two Spoonfuls of Flour, beat all well toge- ther ; butter your Pans, put them in, dridge them with fine Sugar, and bake them of a light Brown ; then draw them out, and turn them on Papers, then fet them in a little again and they will be much whiter. Keep them in a dry Place. Gateaux d' Am an des. To make Cowjlip Wine. Vin aux Bouillons. TAKE three Gallons of Water and three Pounds of Sugar; boil all an Hour, fcurn it very well; then put it into a Cafk, with the Rinds of three Le- mons and fix Quarts of Cowflips pickt from the Stalks; cut a Slice off a Penny Loaf, and toafl; it well on each THACKER9 s Side •, let it cool, and fpread on it Tome good Yeaft as you would butter it, and put it into the Calk after you have ftirr’d if; the Calks lliould have a fquare Bung Hole; or you may put in two Spoonfuls of Yeaff, as it is in Goodncfs, but be fure you do not put in too much but it will not keep fo well nor fine fo well without Tome Yeall; fo I take aToaft order’d as above to be the belt Way you may work it in a Stand if you have not a convenient Calk *, Itir it with a Stick, let it work lor three or four Days, then tap it with a Balket Cock, or put a thin Cloth over the End ol the Cock •, draw it into another VelTel, put to it a Quart of good Brandy, and the Juice of three Lemons j put in a Quarter of a Pound of Loaf Sugar, and a Quarter of a Pound of Raifins Hon’d ; let it Hand for three Weeks, and bottle it * let it in a cold Place, it will keep a Year. Some ufe Mallagaor Moun- tain, inftead of Brandy -, and fome make it without either, for prefent Ulc. To make Syrup of Violets, Clove Pinks, or Gillificwers. CUT off the colour’d Part of the Flowers from the White, and fprinkle them with Water only, to wet them *, put them into a Jar, cork it, and tie it tight down that no Air can get in ; let it in a Pan of Water, and put a Weight on the Top that it may not fall on one Side v let it boil for two Hours, Train out the Juice to a Pint; put a Pound and a Half of fine Sugar to it-, fet it on the Fire in a Silver Sauce- pan ; ftir and fcum it till it begins to boil put it intp Gally-Pots, wet a Bladder in Brandy and lay on it, with a Leather over it, and tie it when cold. Another Way. a Quarter of a Pound of Flowers dipt JL from the white Part, and put t(iem into an Ear- then Yefiel *, boil a Pint of Spring Water, put it to the Flowers, and let it ftand dofe cover’d an Hour, ART of COOKERY. then drain the Liquor from the Flowers, and put tq it two Pounds of double-refined Sugar, pounded and lifted ; then let it on a clear Coal Fire to fimmer, but not boil ; let it ftand to cool, and order it as you did the other. For Marygold Syrup, boil the Flowers in Water,, that is, two Ounces to a Pint, and ufe a Pound of Sugar the fame as above, or boil the Water, and put it to them two Hours. To make Birch JVine, Vin de bouleau. TO every Gallon of Birch Water take two Pounds of Loaf Sugar, the Juice and Rind of two Se- ville Oranges, and a Pint of good Brandy, boil it half an Flour, fcum it, let it (land to cool and fettle ; pour it into a clean Tub or Earthen Veffel, put to it a little good Ale Yeaft, let it work twelve Hours clofe cover’d, then tun it into a Yeffel; let it (band fix Weeks, and bottle it ; keep it in a cool Place, it will be fit to drink in a Month or fix Months, \.v.i* • • • ' To make Naples Bifcuit, Bifquit de Naples. rpAKE a Pound of the fineft Flour, and a Pound I of fine Sugar finely powder’d, mix them toge- ther, then beat ten Eggs, and (train them through a Sieve, ftir and beat them with a wooden Beater for an Hour; then paper your Pans, fill them three Parts full, and bake them half an Hour ; you may add an Ounce of double-refined Sugar pounded and fifted, and half an Ounce of Caraway Seeds bruis’d, and two Spoonfuls of Rofe Water, make them into what Forms you pleafe, and bake them as above ; or you may leave out the Seeds, and ttrew them with Ca- raway Comfits. N. B. The longer you beat Bifcuit or fine Cakes, the better they are. THACKER9 s 102 To make a Veal Pye. CUT fome Slices of a Fillet of Veal, hack them with the Back of a Knife, wadi them with the Yolks of Eggs, Jeafon them with Pepper, Salt, Nut- meg, Mace, Thyme, Pariley, Bread Crumbs, and a little Lemon-Peel minc’d fine, as alio the Thyme and Parflty , let the Collops be ail of a Size and an even Number, when feafonkl with the aforefaid Ingredients; mix ail together, roll them up like little Collars, then cutt.u Kell in as many Pi ces. egg them, and roll the Veal in them j your Pafte being made, and the Difh fhected, butter the Bottom, and lay them in; then cut off fomeTops of AfparatiUS, and blanch them in Salt and Water, and fume Cabbage Lettice cut in Dice ; then boilfomeEggs hard,and make fomeForc’d-Meat Balls; lay them in netween the Rolls of Veal, then one ofYolks of Eggs oppofite, then more Yolks, next to thatAfpara- gus, the fame oppofite again, then Forc’d-Meat Balls as before, then the Lettice, fo they will lie in eight Parts, one to anfwer the other ; lay Batter over all, lid it, and bake it •, when baked have a Ragoo of Mo- dels ready, with fome pickled Mufhrooms; cut off the Lid, pour it all over, lay it on again, and fend it to the Table. Des Oeufs au very us. ART of COOKERY. 103 M A Y. How to make a green Peas Soop. Pot age puree vert. MAKE your Stock as diddled for Peas Soop for February *, take blue Peas inftead of white, if you have not Plenty of green Peas, and take three or four Handluls of the Tops of green Peas, with the fame Quantity of Spinage, pound them in a Mortar, and fqueeze out the Juice through a fine thin Cloth then fhred a Handful of green Mint, and take feme Spray of Alparagus, cut it as far as it is tender the Bignefs of Peas, and blanch it in Salt and Water; then cut fome young Onions, likewife your Alparagus being drain’d off, take a Quarter of a Pound of utter and put it into a Stew-Pan, big enough to hold the Quan- tity of Soop you would have ; duft in fome Flour, put in your Alparagus, Onions, and jV'inr, tofs it up and moiflcn it with fome of your Stock, feafon it with a little 1 epper and Salt to your Tafbe, keep adding more of the Stock, and flir it from the bottom ; every Time you put any in let it fimmer till it is fmooth dted as thick as you would have it; then out in your Green- ing and fhr it, but oon’t iet it bon *, feum off the Fat; difh it with a boil’d Chicken in the Middle, and diced Bread fry’d in Butter : Garnifh your Difh with boil’d Spinage and Rafhtrs of Bacon ; for this Soop, make your Stock or green Peas if you can gee them. I mention this Way in cafe you fhould have a Defire to make a Soop of this Kind fooner than Peas are plentiful: k may be taken for the greater Rarity, T H A C K E R’i To drefs a Brit, commonly called Turhat, with Lob fief Sauce. ’larhot SCRAPE and clean it ; rub it with Salt to take off the Slime, and wadi it well ; put it into a convenient Thing that'will hold it, with a Bottom under it, and cover it with hard Water ; put in a Handful of Salt, put on the Cover, and let it boil gently tor half an Hour j if it be a large one it will take more •, take it up and let it drain ; then take one or two Lobfters, chufe them Berry ones, and bruife the Berries in a Marble Mortar, with the Juice of a Lemon ; take out the Meat from the Tails and Claws ; cut it into fmall Dice, take a Pint of Fifh Stock as in Page 8, put in the Lobfter with the Spawn, if a JargeFifh and a Pound of Butter ; duff in fome Flour to make it of a proper Thicknefs *, difh up your Fifh, and garnifh with Horfe-raddifh, Lemon, and Bar-* berries. To make a Rice-Pudding. Boudin an Ris. TAKE half a Pound, wadi and pick it clean, put it to boil tender in three Pints of Milk, keep it flirting now and then with a wooden Ladle, or it will let to the Bottom when thick enough, take it off ; (you may put in a Stick of Cinnamon, and two or three Blades of Mace in the Toiling) then beat feven Eggs, and drain them through a Sieve ; grate in half a Nutmeg, melt a Quarter of a Pound of Butter, wafn half a Pound of Currans, rub them dry, and mix all together ; rim your Difn with Puff-Pafle, flreur in a little Salt, put it into the Difh •, lay on the Top fome candid Lemon-Peel, or Citron cut thin, bake it an Hour in a moderate Oven : You may put a cut Co- ver on it if you pleafe, as diredled before : You may make it plain, leaving out the Currans and the Sweet-Meats j the reft, the fame as above-mentioned. ART of COOKERY. fTO order and roaft a Chine of Mutton. Echine de Mouton roti. CUT it handfomely, and fkin it; put in two Iron Skewers thro5 the hollow Part next the Rump ; then take a larger Iron Skewer and put it into the o- ther End of the Mutton where the Back Marrow is, and drive it in pretty tight take a large Wood Skew- er, and cut a Slit in it at the thick End ; take a double Packthread, and place it in the Slit, fo as you may draw it through the Meat as with a ack-needle ; if you have a Pack-needle it will do better, begin at the under Side within fix Inches ol the thin End ; as nigh the Back Bone as you can, draw the Packthread half through, then put it through again on the other Side of the Back Bone Jeaye both the Ends long enough to tie to the Spit; cut off the Needle, and take your Spit and fpit it through the two Skewers at the Rump End ; put it as far on the Spit as you would have ic to fuit your Fire, then tie it tight to the Spit, with the Skewer at the other End •, then lay the Spit on the Table with the Back of the Mutton down, prefs the Spit tight down, and tic the Packthread that you drew through the Mutton to the Spit very tight; then turn your Meat and paper it; if you have a ballance Skewer put ic on the Spit to make it turn e- ven ; lay it down to roaft at a good Diftance from the Fire *, it will take two Hours to roaft leifurely *, if large, two Hours and a halt: You may loofen the Fat from the Lean on one Side, begin clofe to the Chine, and with a fliarp Knife fkin it three Inches down tov/ards the Side, but don’t cut it off, nor through ; then cut out the Lean and the Fillets out of the Infide, and prepare ic as dire&ed in the Receipt for a Pigeroone of Mutton i lay it on the Chine, and cover ic with the Fat ; fet it before the Fire, and dridge it with Flour; difh it with Gravey in the Difh, and garnifti with Horle-raddifh and Pickles. r H A C K E Ris To force Chickens. Poulets forcie. the Galls off their Livers, and mince them JL with Sweet-herbs, compos’d as before, with Pepper, Nutmeg, and a little Salt, a Bit of lean and fat Bacon, a little Beef Suet, a few Bread Crumbs, Aired all fine, and put in two or three Yolks of Eggs ; mix all well together, and force the Bellies and Crops with this ; fkewer and fpit them ; tie them at the Vents and Necks, cover them with Bards of Bacon, and Paper over that ; tie all on with Packthread, and roaff them gently an Hour; let the Sauce be Lemon, Gravey, and Butter drawn up pretty thick. To boil a Neat's Tongue. BOIL it two Hours, if a large one two Hours and a half, fkin it, and cut it to ftand handfome- ly in the Difh •, get fome young Cabbage and Turnips boil’d and laid handfomcly round it, with melted But- ter in a fmall Boat, or you may roaff it as directed be- fore. Langue de Beuf bouilli. Rabbits boil'd with Afparagus A-la-cream, Lapins bouilli aux Afperges. TRUSS them proper for boiling, and boil them in hard Water, but wafh them in three or four warm Waters to take the Blood out the better j whilffr they are boiling, take a hundred Afparagus, cut off the green Ends, and take off the Leaves as directed for boiling 5 boil them pretty tender in Salt and Wa- ter, then make a Lare for them *, take half a Pint of Cream, the Yolks of two Eggs, a little good ftrong Broth, a Piece of Butter work’d in Flour, a Jirtle gra- ted Nutmeg, two Spoonfuls of White Wine, the Juice of half a Lemon, half an Anchovey fhred fine, with a final] Onion ; put all into a Stew-Pan with the A- fparagus Tops, keep ftirring them till they be the ART of COOKERY. 107 Thicknefs of Cream •, take Care it don’t boil for fear it may curdle; difh your Rabbits, and pour over them the Lare, and garnifh with Barberries and Le- mon. To make Veal Olives, Olives de Veau. CUT eight Slices off a Leg of Veal as broad as four Fingers, as thick as a Crown Piece, and all of a Size *, hack them with the Back of a large Knife, walk them over with theYoiks of Eggs,feafon them with Sweet herbs, bait, and Nutmeg *, lay on fome Forc’d- Meat, made as in Page 26 j roll them up like little Collars, then cut fome thin Slices of Bacon (which is call’d Bards of Bacon) the Size of the Slices of Veal, tie them round with Packthread, lay them in a con- venient Thing to bake, wafh them over with Eggs, and dridge them with Bread Crumbs *, bake them an Hour in a model ate Oven ; then make a Ragoo for them as for brown Veal Collops ; lay them hahdfomely in the Dilh ; Garnifh with Lemon and, pickled Mufhrooms, To marinade and drefs Lambs Trotters\ Pieds d* Jgneau marines. TAKE what Quantity you pleafe, wafh them and fcald them as you do Calves’ Feet, then boil them tender •, take out the long Bones, flit them in two down the Middle, put them into an earthen Pan, and put to them two Parts of Water and one of Vinegar, fome Mace, whole Pepper, and a Faggot of Sweet-herbs, a large Onion flic’d, and a fufficient Quantity of Salt i let them lie in this four Hours, then take them out, flour them well, and fry them brown in clarified Beef or Mutton Suet *, let your Sauce be Gravey and Putter drawn up pretry thick grate in a little Nutmeg: Garnifh with fry’d Parfley gwd Seville Oranges cut in Quarters* THACKER9 s To make Ramkins. Ramquins a jaire. TAKE three French Rolls, cut them even in the Middle the Top from the Bottom ; take ouE Tome of the Crumbs, rub them all over with Butter, and let them in an Oven two Minutes ; take them out; then take a Quarter of a Pound of the Crumb of an old well tailed mellow Cheefe, the Yolks of four raw Eggs and one White, half a Quarter of a Pound of good Butter •, put all into a Marble Mortar, with a little grated Nutmeg, and two Spoonfuls of Whit? WTine, beat all to a Pafle ; then fill the Loaves and fet them in the Oven, and bake them of a gold Colour 5, fend them up hot. 3"o make Goojberry Cream. TAKE a Quart of Goofberries, fcald them, and rub them thro’ a coarfe Sieve with a wooden Spoon ; put as much fine Sugar to it as will make it very fweet; take a Quart of Cream and boil it with 4 Stick of Cinnamon, and a. Piece of Lemon-Peel; then beat four Yolks of Eggs, drain them, and put the Cream drain’d to them ; put in a little Sugar, clean your Pan, put it into it again, and keep 'during it with a Whifk till it boils ; take it off, and let it dand to cool; your Goofberries being cool like wife, mix all together, and fill your Glades. Creme aux Grofeilles. To make a green Apricot Tart, Tourte d*Abricots verd. Athcr as many as will fill the Tart-Pan you pro- IT pofe, but try them fird if you can run a Pin ea- fily thro" them, then they will do, and order them as you’ll fee for Preferving ; fill your Tart-Pan, fird fheet it, then put in a diffident Quantity of fine Sugar, clofe it, cut the Lid all round within half an Inch of the ART of COOKERY. 109 Rim, then cut it acrofs and acrofs to make it in four Farts, then cut each Part in two again, and that will make it in eight Parts i then ice it, and bake it in a moderate Oven an Flour •, take off the Lid Piece by Piece, firft part them with a Knife, and lay them in the Difli you defign to fend it up in •, place them as you would Sippets, the Points to come to the Outfide of the Difh i then take out the Fruit out of the Tart and the Syrup, and put in the Fruit again without the Syrup j take half a Pint of Cream and a little Milk, boil it, and let it to cool -, then beat a good Hand- ful of Spinage without walking, and pound it in a Mortar; drain or fqueeze it thro’ a Cloth, and put it to your Cream ; put in enough to make it very green *, then beat four Yolks of Eggs drain them in, and fweeten it to your Tade *, put in a little Orange Flower Water, dir all together, put it into a clean Stew-Pan, let it on the Fire, and dir it with aWhifk till it is the Thicknefs of Cream, put it into your Tart, but don’t quite cover your Fruit, then let it in the Difh in the Middle of the Lid, when cold fend ic up : If your Apricots prove too hard, take preferved ones. This Greening is properly call'd a Newil. If you rim a Difli with Puff-Pade and take a Pint of Cream, a Pint of Milk, 12 Yolks of Eggs, and Spi- nage Juice, diffident to make it very green, and Eggs according to the Quantity of Juice, put in a good Piece of Butter, and prepare it as you are direded above ; dll your Difh, bake it, and dick it with candied Le- mon-Peel cut in thin long j its ; it is call’d a Lemon Newil •, indead of Orange Flower Water, fqueeze in a little Lemon Juice, if duck with Orange-Peel, and ufe Orange Juice, it is call’d Orange Newil ; if duck with blanch’d Almonds, ic is call’d an Almond Newil. THACKER1 s Oranges de la Chine Galcee. To ice China-Oranges. a fharp Pen-knife and cut a little Bit out X of the End, and take all the Peel off in Slips,but take Care you do dt cut thro* the white Peel to let out the Juice; if you do, you will fpoil it for this Delign ; then beat up fome Whites of Eggs to a Froth, and roll the Oranges in it ; then having fome double-refin’d Sugar beat and fifted, roll the Oranges in it, and fet them in a flow Oven to dry : You may blow Eggs and roll them in the Eggs, then in fmall colour’d Com- fits, dry’d ; flop one Hole, and fill them with fome Newil, with a fmall Funnel, and fet them upright in fine Sugar; or you may fill them with Cuffard or Flunv mery ; obferve how the Newil is made in the iail Re* ceipt. Turkey Figs in Syrups: Figues de Turquei confit. CHUSE the bed you can get *, fet them on the Fire in warm Water*, let them boil foftly till they be plump *, take them out to dry and cool *, to a Dozen take hall a Pint of Water, and half a Pound of fine Sugar, boil and fcum it ; put in your Figs, and let them boil in it till they be thoroughly penetra- ted with the Syrup *, fqueeze in a little Juice of Lemon, and put in a little Orange Flower Water; give them another boil, and they are fit for Ufe. As to the Remainder of the Bill of Fare look foy the Receipts in their proper Places, To boil Peas. SHILL them, fet on fome hard Water on the Fire and make it boil, pul in your Peas ; tie up fome Mint in a Bundle, and boil it with them ; when they are tender enough ftrain them from the Water ; put them into 3, Stew-Pan with a Piece of Butter, duft Des Pois louillt, ART of COOKERY. in a little Flour, let them on the Fire, tofs them up till the Butter be melted, ftiinkle in a little Salt, dill- them up, chop the Mint, and garnifh your Dilh with them j or you may fend them (without tolling up) with a Cup of drawn Burner in the Middle, 7o (lew Peas. Pes Pens etuvee. TAKE what Quantity you pleafe, put a Piece of Butter in your Stew-Pan *, put in your Peas with an Onion (bred, and fome Cabbage Lettice Ihred ; put in a few Pepper Corns and a Blade or two of Mace, with Sweet-herbs ; fet it on a flow Fire, take care it don’t burn, moiften them with a little Water boiling hot, keep repeating till tender ; then put in a little good Gravey, fait them to your Tafle, work a Piece of Butter in Flour to thicken them, tofs them up, let them be the Thicknefs of a Cream ; take out your Sweet-herbs, grate in a little Nutmeg ; difh them, and garnifh them with Rafhers of Bacon : The French put in Cream and Sugar j but that 1 don’t ap- prove of. Another Way ; Prepare your Peas as before, and when they are tender put in ftrong Broth, with a lit- tle Shreding in it ; leave out the Gravey ; put in half a Pint of Cream : Difh and garnifh them as before. Fricandeaux of Pigeons. De Pigeons en Fricandeaux. PUT their Legs in their Bodies as for boiling *, cut them down the Back j put a Skewer thro’ them to keep them open ; finge and lard them with Ba- con ; fry them brown in clarified Butter ; flew them tender in Gravey, and make a Ragoo for them as for ragoo’d Veal : Take out the Skewers. 112 T ti AC KER’i To drefs a Pike the Dutch Way. Brockets d I’Hollandi. SCALE, gut, and wafh it, clean it, cut it in Sli- ces as you doCod-fifh for Crimping, that is about an Inch thick, put it into hard Water an Hour, thed fet on a Pan with hard Water, and a pretty deal of Salt, fome dic’d Horfe-raddifh, whole Pepper, three or four BLdes of Mace, a dic’d Onion, a Faggot of Sweet-herbs, and fome Vinegar j let it boil fifteen Mi- nutes, lay a Napkin handfomely in a Difh ; tie the Head with Packthread before you boil it *, difh the Head in the Middle, lay the Slices round, and green about it ; let the Sauce be Lemon and Butter, or you may lend it in with Sauce as directed in Page 8 : They ufe oil’d Butter for Sauce in Holland : Send the up in Boats fee in with the Fifh. Cod-dfh is dreft the fame Way. I'q broil Whitens Lord Exeter's Way, {whom I had the Honour to ferve.) Des Merlans Grille. G1 UT, and rub them dry ; clean, and flour them ; | rub on the Flour with your Hand ; light fome Charcoal and lay it on the Hearth : If you have not a convenient Place for that Purpofe, fet on your Grid- iron, and lay on your Whitens ; broil them leifurely, turn them two or three Times, take Care they don’t fcorch ; take one Anchovey, Aired it fine with a little Onion, put it into a Stew-Pan, with half a Pint of good Red Port, fqueeze in half a Lemon, grate in a little Nutmeg, let it dimmer a little, dice halt a Pound of Butter, dud: in a little Flour, and draw it up to the Thicknefsof a Cream * difh your Whitens, and fet the Sauce in a Boat in the Middle: Garnifh with fry’d Pardey, Lemon, &c. ART of COOKERY. Lohjlers in Jelly. Ees Ecrevice de mer en gelle. FIRST prepare a flrong Stock of Calves Feet and Icing-glafs; put to it Tome Mace, whole Pep- per, Vinegar, Salt, with the Whites of three or four Eggs well beat, ftir all together, fet it on the Fire to boil till it breaks, run it thro’ a Jelly Bag and it will be as dear-os Rock Water *, then put a little in the Bottom of the Pot you defign for your Lobfters, let it Hand to cool; then lay in fome of your Lobfter with dic’d Lemon pickt, Fennel cut, and lay it in a pretty Form, fo continue till you have laid in all then fill it up with Jelly, Jet it Hand to be very cold, fet it in warm W- ater to loofen, and turn it into the Difh you defign to fend it in ; fo you may order Shrimps, Prawns, Craw- filli, or any fmall Filh : Clean your fmall Fifh, and put them into Salt Water and Vinegar, fet them on a flow Fire to fimmer, but not boil, for fear they fhould break •, take them up carefully and lay them on a Drainer to drain and cool ; then order the Pot as you did for your Lobfters, then lay in your Fifh with Fen- nil and Lemon as before, but place the Filh with their Backs downwards; fill your Pot with the fame Sort of Jelly as you order’d for the Lobfters, turn it out as you did the other, then the Filh will look as if they were fwimming. To make a Ham Pye, BOIL your Ham pretty tender, fkin it, and when it is cold take out the Bones and fhape it hand- fomely ; then raife a Coffin, (or make it the French Way) paper it, lay Butter on the Top, and clofe it; bake it for two Hours; if to be cat hot, take off the Lid, and take off' as much Fat as you can, and put in a Ragoo of Sweet-breads as before directed, A Fye may be made of Beef the fame Way, firff Pate de jambon. THJCKER's brafe your Beef, and fafliion it as you would have it for a Pye made as above, or in a Difh as you like; feafon it with Pepper and Salt, put in forne good Gravey, clofe it, and bake it three or four Hours as it is in Bignefs : Garnifh it as you think proper ; when your Pye is bak’d, cut a Hole in the Lid, and put in a Ragoo as you like; fee Ragoos. To make a Patty of Calves Brains. Pate de Cervilles de tete de Veau. WASH, clean, and boil the Brains, with fome Parfley Hired fine ; chop the Brains a little, put to them a little Pepper, Salt, and Nutmeg, with a little Vinegar ; then blanch fome Afparagus Tops in a Stew-Pan with fome Butter, let them cool, lay in the Brains, then the Afparagus, then fome Forc’d-Meat Balls, with fome Yolks of hard Eggs, clofe and bake it; when baked cut off the Lid, and put in fome Gravey and Butter ; if it be not tart enough, fqueeze in a little Lemon, and lay on the Lid ; take it out of the Patty Pan, and difh it up : You may make it a Side Difh when you have a Calf’s Head-Hafh, and lay the Tongue in the Middle ; let your Pafte be Puff Pafte, To roaft a Calfs Liver, Foie de Veau roti. LARD it with Bacon dipt in Savory Herbs, Pep- per, and Salt ; fpit it, and tie on it a Veal-Kell, roaft it at a flow Fire, bafte it with Butter ; when it is enough, difh it: Let the Sauce be Butter Gravey and the Juice of a Lemon ; garnifh with fry’d Parfley and Rafhers of Bacon. Chickens drejl A-la hraife. Poulets d-la-braife. good Chickens, break down the Bread JL trufs them and interlard them with ART of COOKERY. Bacon ; then lay fome Bards of Bacon in the Bot- tom of a Stew-Pan, with fome Slices of Veal flatted, with a Clever on the Bacon, feafon’d with Sweet-herbs, Spices, and Salt ; then lay in your Chickens with their Breafts downwards, then fome Veal, order’d and feafon’d as before, on them ; fet them on a flow Fire, make a Fire above and below, let them fte w gently, and moiften them with ftrong Broth ; let them flew till they be pretty tender: You may make a Ragoo for them of Veal, Sweet-breads, Pallets, Oyfters, or of a- ny other Thing as before-mentioned *, ftrain the Li- quor from the Meat, feum off the Far, and put the Gravey into your Ragoo* Partridges, Ducks, or any large Fowl may be done the fame Way, chufing proper Kagoos for the different Sorts of Fowls, as you’ll find before. To make green Sauce. Saufe vert. TAKE fome green Wheat and Sorril, pound it in a Mortar, and a Piece of ftale Bread feafon’d with Pepper and Salt •, put in a little Gravey, and ftrain it: This Sauce is proper for boil’d Veal and Lamb j add a little drawn Butter and Sugar. To make a Salpicon for Roafi Meats, as Beef Mutton, Veal, or Lamb* Salpicon, TAKE what Quantity of Cucumbers you pleafe, cut them in two, longways, take out the Seeds, then cut them in Dice, or as you like •, lay them in an Earthen Difh, ftrinkle them over with Salt and Pep- per, put to them fome flic’d Onions and fome Vine- gar, fhakethem together, and let them lie an Hour;* then drain and dry them, and tofs them up in Butter ; moiften them with good Gravey, let them flew till ten- der : You may add Sweet-breads, Morels, Trufles, Lamb-ftones and Pallets, Coxcombs, Muflirooms, or JCKER’s any of thefe that you can get; bind it with a CulJis made of Ham and Veal, or make a Brown, and put your Salpicon to it ; let it be the Thicknefs of a Cream : You may fend it up under your Meat, or cut a Piece out of the thickdl Part and mince it •, put it to your Salpicon, fill the Hole with it, and fend the reft as a Side Difli ; If you would make it for Veal, add to it fome Hsm minc’d fine, tofs’d up in it; it for Mutton, put in fome minc’d Capers, and leave out the Ham; You may add Hired Thyme, Parfley, Chives, &c. as you like. Beef Stakes collar'd. Cottclets de Beuf en ruelle. CUT fome Stakes out of the Middle of a Rump, and flat them with a Cleaver; cut them and make a Forc’d-Meat tor them as follows ; take fome Veal, Marrow, and Sweet-Herbs, feafon’d with Pepper, Salt, fome Lemon-Peel Hired fine, fome O- mon, an Anchovey fined fine, fome Morels or Mufh- rooms Hired fine, fome Bread Crumbs, let all be Hired very fine, mixt with five or fix Yolks of Eggs, and beat in a Mortar ; wafh your Stakes witn Yolks of ligas, and feafon with Sweet-Herbs and a little Salt; 30 > * lay on your Forc’d-Meat thin, roll them up and wrap them in Kells of Veal or thin Bards of Bacon, tie them round with Packthread, cut them even at each End, and ftew them A-la-braife as directed before till tender, drain them from the Fat, take the Bacon off the Ends and cut them in two ; fet them up, and make a Ragoo for them, or fend them up with a Sal- picon. Beets to, fry. Bcte raz'e frit. TAKE the largeft you can get, bake them in a Pot as you do Pears, with Red Wine and Wa- ter, Spices, and a little Cotchineal pounded and tied ART of COOKERY. »n a Rag ; when they are bak’d tender, take them out to cool, cut them in thick Slices, and make a Batter for them of White Wine, Yolks of Eggs, Flour, and fhred Parfley ; grate in a little Nutmeg, add a little Cream, make your Batter thick, dip in the Slices of Beef, and fry them in Hog’s Lard or clarified Butter ; difh them with a Cup of drawn Butter in the Middle ; garnilh with fry’d Parfley : You may bake them with Sugar, Cloves, and Cinnamon, and the Ingredients as before ; obferve to tic the Pot down with brown Pa- per ; make the Batter as before, leave out the Parfley, cut them in thinner Slices, and fry them in clarified Butter or good dean Far, firfi: dipt in the Batter, and fend them up as you do Apple Fritters with powder’d Sugar over them : You may garnilli them with Seville or China Orange, as you like. cl o drejs a Calf s Liver A4a-braife> Foie de veau d-la-braije. LARD it with large Lardowns of Bacon rub’d in i Sweet-herbs minc’d fine, and fine Pepper and Salt; lay Bards of Bacon at the Bottom of a Stew-Pan, Beef Stakes on that, feafon with Pepper, Salt, Onions, and Sweet-Herbs ; lay in your Liver leafon’d as before, then Bacon on that, then Beef Stakes on that, feafon’d likewife ; flew it as you do other Things ala braife, moiften it with good Gravey, let it flew till tender, take it up, ftrain the Liquor, feum off the Far, thick- en it with a Cullis, or make a Brown tor it; put in feme minc’d Chives and Parfley, let it flew a little, put in a little Vinegar, put in the Liver, make it tho- roughly hot, difh it, put in a Ladleful of drawn But- ter, draw it and the Sauce up together ; lei yourDilh be rim’d, garnilh it with Spinage, poach’d Eggs, and Ralhers of Bacon; pour the Sauce hot over the Liver and fend it up. THACKER9* To marinade Sweet-Breads. Ris de veau marinee. BLANCH them, and cut them into what Pieces you like ; make your Marinade of White Wine, Water, and Vinegar, put in it Salt, whole Pepper, Mace, two or three flic’d Onions, Sweet-herbs, and twp pr three Cloves ; grate in fome Nutmeg, let your {Sweet-Breads lie in it two or three Hours, then hav- ing ready fome clarified Butter, make it pretty hot in in a Stew-Pan ; take out your Sweet-Breads, put them in a Diftt, take a good Handful of Flour and ftrew over them ; ftir them up with your Hands and the Flour will Hick to them like Batter ; put them in one by one, fry them of a brown Colour, put them on a Drainer to drain before the Fire •, dilli them op fry’d Pariley, with a Cup of drawn Butter in the Middle. To make Salamagundy. Salmagondin. TAKE the Breafts of Turkies, Fowls, or Chick- ens, and mince them fine, or fome white Veal, or both ; boil four Eggs hard, chop the Whites by them- felves, and the Yolks by themfelves ; fhred fome Ca- pers and an Apple or two, and fome lean Ham or Neat’s Tongue ; then take a middle-fiz’d Funnel, and put a little of one Sort of your minc’d Things into it, firft flop the Pipe of the Funnel with a Cork, then put in a little of another Sort, and fo continue till you have fill’d your Funnel; prefs it tight down, lay your Difh on it you defign to fend it up in, turn it up and place the Funnel in the Middle of the Difh, put your Thumbs to each Side of the Funnel to keep it in the Middle of the Difh, give it a good Thump on the Dreffer, and take off the Funnel \ garnifh it withLet- tice, flic’d Lemon, and Anchovies wafh’d and ffript off the Fones *, lay round it three or four fmall Oni- pns : This is commonly eat with Oil and Vinegar. ART cf COOKERY. Ty drefs a Dutch White Herring. Harangues Hollandoife appretee. S’CALE and wafh it ; take the Flefh off the Bones, ) and mince it fine with Apple, Onion, and a few Capers *, mix fome Oil and Vinegar with the Yolks of two or three hard Eggs, put in a little Muftard, mix all together, fend it on a Plate or little Difh; garnifh it with raw Parfley and Lemon. Lattice to farce. Laitue farcie. TAKE as many Cabbage Lettice as you like, and blanch them in fcalding Water ; take the Flefh of a roaft Turkey, Fowl, or Chickens, and mince it fine with fome Ham, Mufhrooms, or Morels, firfl blanch’d and fhred fine with fome Parfley, Onion, and Marrow, with the Crumb of fome ftale Bread rub’d thro’ a Cullender; take the Yolks of three or four Eggs, feafon them with Pepper, a little Salt, (if the Ham don’t make it fait enoughj and Nutmeg, work it all together into a Pafte, pound it in a Mortar *, then Open your Lettice, Leaf by Leaf, till you come to the Eleart, cut that out, wafh it over with Yolks of Eggs, fill the Middle with the farcing, and bring the Leaves up all round, wafh them over with the Yolks of Eggs and melted Butter, dridge them over with Bread Crumbs and a little Salt, put them into a convenient Thing to bake in a flow Oven : You may fend them up With ftew’d Peas under, or with a Ragoo of Sweet- Breads -3 or garnifh made Diflies with them. To preferve Cherries. Cerifes confit. f‘‘TriHE Cherries that come in this Month are not I fo proper to preferve as they are that come in next, fo 1 think proper to treat on them in full there. Strawberries come in this Month, they are common- r ti A C K E R’s ly eat with Cream and Sugar) or with Wine and Su- gar ; Tome like them made into Tarts : You may pre- serve them or make a Jame of them. I fhall treat larger of them when Ralpberries come in. An Ammulet of Ham to make. TAKE twelve Eggs, beat them well, put in a little Salt, and half a Pint of Cream ; flrain them thro’ a Sieve, put them into a Stew-pan with a good Piece of Butter, and fame boil’d Ham fhred line ; mix all together, and keep them ftirring with a Spoon Ladle till thicken’d ; put it in your Difh, brown it with a Salamander; let the Sauce be melted Butter, put in a little ParQey boil’d and chop’d, fqueeze in fome Lemon, or put in a little Vinegar and Pepper. You may make it without Ham, and put in fhred Thyme and Parfley. You may make it of Afpara- gus Tops, firfl boil’d tender in Salt and Water : You may fry one Half of your Eggs of one Side, and put them' in your Difh with the Sides up that are not try’d ; then lay on your Afparagus, then fry the other Part and turn it on that •, then ferve it up with the Juice of an Orange and Butter. You may make many Sorts of Ammulets after this Manner*, as for Example, take a Kidney of Veal mailed the Fat and all, mince it fine ; then beat four- teen Eggs, fqueeze in fome Lemon, put in half a Quarter of a Pound of fine Sugar, grate in a little Nutmeg, putin a little White Wine, with a little can- died Citron minc’d fine, add a little Salt, mix all to- gether, fry it in clarified Butter, ice it with Sugar, fet it in an Oven for two Minutes, or fet it before the Fire to glaze, or glaze it with a Salamander: The Sauce is Butter, White Wine and Sugar. You may make one of Apples, pair’d, cored, cut inDice, and fry’d in Butter til I tender, order’d as be- Omelet de Jamb on,. ART of COOKERY. 121 Fore, the Apples are commonly made ufe of, inftead ©f the Kidney prepared as aforefaid. ‘To make Hotch-Pot. Ploche Pot, TAKE four fquare Pieces of Brifket Beef, foak it in Water-, then take a Pot that will hold two Gallons of Water, put in the Beef, and let it boil fome Time, or till it be half boil’d j tiicn take a Loin of Mutton, and cut it into fquare Pieces, fkin and wafh it, and put it in; then take a Breaft of Veal, and cut it into Pieces, wafh and put it in ; put in fome Salt, whole Pepper, and a little Mace, with five or fix Onions ; then cut three or four handfome Bits of Bacon, and boil it in a Pot by itfclf till it be ten- der, fkin and pare it, and keep it hot in the Liquor till you difh it up; then take fome Carrots and Tur- nips par’d, cut in Dice, and fried in Butter, with fome Cellery, and two or three flic’d Onions •, dridge in fome Flour, put in fome of the flrong Broth, fet them to fimmer till tender, then having fome good Gravey, put it to it; ftrain in the reft of the Liquor that the Meat was boil’d in, fcum off the Fat, then rim a large Soop Difh as you are diredfed in the firft Number. Garnifh it with Spinage, Cabbage, and Carrots, firft lay in your Meat, the Bacon next the Veal, to intermix one with the other, with toafted Bread Cut like Sippits, then put in your Soop on it. You may have a boil’d Fowl in the Middle, if you pleafe. 1 have often dreft this Difh for a Gentleman that I ferved, to be ready when he came from Hunting.—• You may fhred fome Cabbage and put in, in the ftewing of the Turnips and Carrots. THACKER^ To make a Rabbit Pye. Pate des Lapins, TAKE a Cupple, or two, of Rabbits, fkln and clean them, cut them into Pieces as you do for a Fricafy, feafon them with Pepper and Salt, with a good Handful of Parfley fhred Hue ; then raife a Cof- fin in the Form as above: Make fome Forc’d-meat, and make it into Balls •, boil fome Eggs hard, and take the Yolks, lay fome Rabbit in the Bottom, then Butter on that, then fome Forc’d-meat, then more Rabbit on that *, then the Yolks of Eggs, and more Eorc’d-meat and Butter. Clofe and garnifh it as in ART of COOKERY. 123 the Figure *, wafh it over with the Yolk of an Egg and a little Cream •, paper it, and bake it two Hours in a good (baking Oven ; when bak’d, put in fome good Gravey *, take off the Paper from the Bottom and Sides. Difh it, and fend it up. A Hare Pye is made the fame Way, only put in Half a Pint of Red Wine before you lid it, and bake it Halt an Hour longer. You may make them in a Difh, with Puff or Pafly-Pafle ; and, when bak’d, you may put in a Ragoo of Sweet-breads, Morels, and Truffles, as you will find before-mention’d. To make Chocolate Cream. Creme Chocolate. BOIL a Quart of Milk and Cream, mix’d and fweeten’d to your Tafle*, then fcrape as much Chocolate as will give it the Colour, then boil it, keep- ing flirting it with a Whifk, but firfl put in three or four Yolks of Eggs beaten j flrain it, and put it into Glaffes or a Glafs Bowl. Chickens Bullio hlance with Endive, &c. Poulets bouilli hlanc. DRAW, finge, and trufs your Chickens, lay them to foak in warm Water for two Hours; take them out of that Water, and wafh them in cold Wa- ter, put them in a Pot in a good deal of Water that is very clear, put in a little Salt, let them boil Half an Hour 5 blanch two or three Heads of Endive in boiling Water, drain and cut them like Ccllery \ take a Piece of Butter and brown it in a Stew-pan, with a little Flour; put in the Endive, ftir it and fome minc’d Onion, put in fome good Gravey, with a little Anchovey, fhred Capers, and a little boil’d Ham or Tongue minc’d, fqueeze in a little Lemon, mix all together, with a Ladle-ful of drawn Butter; pour it Qv?r them when difh’d. Garnifh them as you like. 124 THACKER'* Rabbit Surprize. Lapins cn Surprife. ROAST off two, three, or four Rabbits, according to the Size of your Difh; cut off their Heads, take the Meat off their Backs to the Bone, fill up the Places with Forc’d-meat; vvafh them over with the Yolks of Eggs and melted Butter, dridge them with Bread Crumbs, Salt, and minc’d Parflcy ; lay on them fome Bards of Bacon, and brown them off in the Oven ; • then mince the Meat you took out of their Backs, put a Piece of Butter into a Stew-pan, put in your minc’d Meat, with an Onion, and a Fag- got of Sweet Herbs, ftir it till it is thoroughly hot, dridge in a little Flour, put in fome Gravey, fqueeze in a little Lemon, grate in a little Nutmeg, put in fome melted Butter, flir all together, put it into your Difh, and lay on the Rabbits. Garnifli them with frieff Parfley and Lemon. To drefs Tench. Tenches apprete. SCALE, gut, and clean them, dry them and flour them, try them in clarified Butter ; take then} out, dndgc in a little Flour, put in a Bottle of White Wine, or what Quantity will do for your Fifli, with fome flrong Broth, a little Mace, fome whole Pepper Corns, a Faggot of Sweet Herbs, fome Anchovey, and Onion Ihrcd fine, grate in a little Nutmeg, fqueeze in a Lemon, let them flew for Half an Hour; You may put in Oiflers, Shrimps, and Lobfters, a§ directed in Page 8. Difh them, with a Scum me r, lay on fome of the Sauce, and put fome in a Boat. Garni fh with Horfe Raddifh and Lemon j fait them to your Tafle, Chickens a la Cbiringrate, Poulets Cbiringrate. SINGE and trufs them as for boiling; lard and brown them with Butter j take them out, dridge ART of COOKERY. 125 in a little Flour, put in fome good Gravey, dew them in it, with a Faggot of Herbs and Onion, fqueeze in fome Lemon, put in fome Sweet Breads dic’d, with fome Morels ; cut fome Slices of Ham that are boil’d, or Tongue, warm them in the Ragoo. Difli up the Chickens, lay the Ham round, fcum off the Fat, and pour the Ragoo over them: You may put in fome Forc’d-meat Balls if you pleafe, or force your Chick- ens with fome. To hake Tench. Tancbes apprete an Four. SCALE and clean them, dry them, take a Stewr- pan, butter the Bottom, lay in fome thin Slices of Veal feafon’d with Pepper, Salt, fome Hired Thyme and Pardey, a dic’d Onion; lay the Tench on that, then mix the Yolk of an Egg, and fome oil’d Butter, and wadi them over with that; Hired fome Fardey Leaves mix’d with Bread Crumbs, Pepper, and Salt, and drew over them ; bake them in a moderate Oven, then make a Ragoo of Lobfters or Crab-Fifh, or make a Sauce for them as directed in Page 8 ; put the Sauce in the Difh, take them up carefully with a Slice, and lay them on the Sauce, Garnifli with Le- mon and fried Fardey. You may bake Trouts the fame Way, Carpe, Haddocks,, or a Pike : You may force them as di- rected for a Road Pike. To drefs a Duck with Claret. Canards apprete avec du vin rouge. CLEAN, trufs, and finge it; put a Piece of Butter rubb’d in Salt in the Belly of it, fpit and three Parts road it; craw it and cut it up, but leave it hang- ing together, put a little vSalt in the Incifions,warm three or four Spoonfuls of Wine, fqueeze in a little Lemon or Orange, lay a Bit of Onion in every Incidon, lay a warm Plate on the Bread3 and prefs it hard ; put the THJCKER's warm Wine over it, and fend it up hot. A young Duck dreft this Way eats very fine. To drefs Turkeys, Pullets, Chickens, or Partridges d la. Smithergall. Din dons. Poulards, ‘Poulets, ou Perdrix la Smithergall. MAKE Forc’d-meat as directed in Page 26, and work it hollow, in the Shape ot a French Roll; make four, five, or fix, according to the Size of your Dilh ; then chop fome coarfe Meat, as a Neck of Beef, or any Thipg you can fpare ; feafon it and fill the Forc!d-meat with it; lay a Bit of Forc’d- meat on the Top, then paper them round with Writ- ing Paper; wa(h the Tops over with Yolks of Eggs and melted Butter ; dridge them with Bread Crumbs, bake them of a gold Colour, and not too much, but find cut fome Bards of Bacon thin and round to fet them on before you bake them, bake them on a MaF fireen, take a fharp Knife, and cut a round Piece out of the Tops ; take out the Meat you put in, and take the Meat off the Bones of your Turkey, Puller, Chicken, or Partridge, after they are three Parts roaft- ed, and (lice it very thin, and tofs it up in a white Tare, as for white Veal Collcps, fee Page 32, or you may order it as you mince a Turkey, in Page 29, and fill the Forc’d-meat with either of thefe ; fet them a little in the Oven to hear, put on the Tops of your Forc’d-meat again. Send them up with fried Parfiey round them; you may take Rolls, cut a Bit off the Tops, take out the Crumbs, butter them well withip and without, fet them in the Oven to crifp or fet them before the Fire, but keep them turning for Feay they fhould burn ; then you may call them by the iName of the Fowl they are fill’d with ; if Turkey, Turkey Loaves; if Partridge, Partridge Loaves ; ft> fpr the reft. You may provide fome little Earthen Fans to make the aforefaid Difh in, and order them as you do a Pulpotoon, as you will find before-mcn- fipn’d. ART of COOKERY. 127 Ducks a la Braife •with Onions. Canards a la Braife. TRUSS your Ducks as for boiling 5 garnifh the Bottom of a Stew-pan with fome Bards of Ba- con and fome Slices of lean Beef, flat the Beef with a Cleaver, feafon it with Thyme, Parfley, fliced Onion, Pepper, Salt, fome Cellery, brown the Breads of your Ducks in a Stew-pan with a Piece of Butter, keep them moving or they will burn *, when brown’d, take them out, and lay them in the Stew-pan that you have prepar’d, with their Breafts down j then lay Slices of Beef on them, feafon’d as before *, put on the Cover, fet them on a flow Fire, put fome Fire on the Cover, let them flew till pretty tender. In moft Noblemens Kitchens they have oval Pans to fuit moft or all Things that are to be done in this Way, which make them do much better. Then get forty or fifty Onions about the Bignefs of a Nutmeg, blanch them in Sale and Water, then make a Brown, put in fome good Gravey, with a little White Wine, Lemon, and a little Anchovey min’d fine *, let it flew till the Onions be tender ; take out your Ducks and put them in this, drain the Liquor they were ftew’d in, feum off the Fat, add it to the reft •, difli them, and garnifh with Lemon and Barberries. You may drefs a Goofe the fame Way, or fend it up wrh ftew’d Peas as before diredled. There are feveral Ways to fend up a Goofe or Duck, as with ftew’d Cellery, ragoo’d Turnips, Carrots, ftew’d Cabbage, or with Olives, Capers, &x. You will find thefe mention’d in their proper Places. T0 make a Squab Pye as they make it in Devcnfhire. Pate de Pigeoneaux d la Paifan. TAKE a Neck of Mutton, cut it in Pieces, Bone by Bone, flat them with a Cleaver, cut them handfomely, take off moft Part of the Fat, feafon them with Pepper and Salt, raife a Pye or make it in 128 THACKER^ aDifli, lay Tome Chops in the Bottom ; then having fome Apples pair’d, cor’d, and flic’d, fome Onions peel’d and fl c’d ; like wife lay a Lare of Apples and Onions over the Mutton, then fome Stakes on that again, then Apples and Onions on that; feafon the Top as before, lid your Pye, and bake it two Hours,- To drefs Virginia Trouts. Truites d la Virginie. TAKE as many pickled Herrings as you pleafe* fcale them, and lay them to ioak in warm Wa- ter twenty-four Hours, wadi them out, and dry them with a Cloth*, feafon the Bottom of your Pot with Mace, Pepper, flic’d Onion, and fhred Parfley; lay in a Lare of Herrings, then fome more Seafoning on them, with fome Lemon Peel, and a little red Saun- ders tied up in a Cloth, then more Herrings on that* fo continue till you have put them all in *, put to them fome Red Wine and Vinegar, Half one and Half the other, almoft to cover them •, tie them down with a double brown Paper, bake them in a moderate Oven four Hours, let them {land to cool, eat them with the Liquor. To farce Sheep Trotters. Pieds de Mouton farcie. SCALD them well, and wafh them dean, flew them in ftrong Broth ; take out the long Bones, open the Feet with a fharp Knife, and take out the little Bones*, leave one Side of the Foot as whole as you can, then wafh them over with the Yolks of Eggs, and lay on fome good Forc’d-meat *, roll them up handfomely, butter a convenient Thing, lay them in it, egg them, and ftrew over them fome fine Bread Crumbs, and bake them of a fine Colour. Difh them, and pour over them a Ragoo made of Sweet Breads ihred fine, or a Cullis of Mulhrooms, which you cant get beft, or with boil’d Parfley, minc’d Capers, But- ter, and Gravey. Garnilh with fried Parfley. ART of COOKERY. 129 To make a Pye of Tench, Carpe, Trout, or Pike. YOU may make them as directed in Page 35, or in a Difh or rais’d Pye, as you like, feafon’d as there directed; put into the Pye a good deal of Butter, fome fhred ParQey, and a few Capers flared fine; dole it, and wafh it over with melted Butter and the Yolk of an Egg ; bake it two Hours, when bak’d, cut off the Lid, take off the Fat as clean as you can, and make a Lare for it as directed before , lay on the Lid again, and fend it up hot. T0 make Rice Fritters. Bignets de Ris. TAKE fome ground Rice, if you can get it •, if not, take fome whole Rice, and wafh it in three or four Waters, dry it, and pound it in a Mortar, and fift it through a fine Sieve; put it into a Stew-pan with fome Milk, fet it on the Fire and keep it ftirring till it is thicken’d ; then add more Milk, and ftir it till it is thicken’d again ; then take it off, and beat as many Eggs as will do, according to the Quantity, if a Pint of it take fix Eggs; fweeten it to your Taffe, mince fome Lemon or Orange Peel that is candied, and put in with a little melted Butter; put in a little Salt, Air all together, fqueeze in a little Lemon or Orange Juice, and fry them in clarified Butter, clean Fat, or Hog’s Lard *, put in a Spoon- ful at a Time, turn them and fry them of a light brown Colour ; put them in a Cullinder to drain be- fore the Fire ; difh them, and bridge them with fine Sugar, and fend them up. You may garnifh with Seville Orange. T0 tnake natural Gravey of Beef or Mutton. Jus de Beuf ou du Mouton naturelle. TAKE a flefhy Piece of Beef without Bones, fpif, and three Parts road it; fait it as it roads, take it up and prick it full of Holes, with a fharp^pointed THACKER** Skewer•, drew on fome more Salt, put it in a Tin Dripping-pan, lay a Board on it, and fet it in a Prefs; prefs it hard to force out the Gravey, then pour it into a Pan, and having fome good ftrong Broth, put fome on it, and prefs it again ; do fo for three or four Times, then take out your Beef, cut it in Pieces, and put it into your Broth Pot., You may do the fame by a Leg of Mutton or any Sort of Fowl that you would have natural Gravey from. This Gravey very much heightens your Soops and made Diflies. ART of COOKERY. JUNE. So op au Bourgeois. Potage au Bourgeois. TAKE four or five Cabbage Lettices, cut them in four, walh and cut them thin a-crofs, put them in a Cullinder and firinkle a little Salt over them 5 then take fix middling Cucumbers, pare and fiice them, and firinkle fome Salt on them *, then take two large Onions, peel and cut them in two, and (lice them j then take a Quarter of a Pound of Butter; put it into a Stew-pan with your Herbs, ftir them till your But- ter be melted ; then cover them clofe, let them ftew foftly till they are pretty tender •, then put in a Pint of young Peas, tofs all together, put in as much ftrong Broth as you think will do for your Soop j let it all boil up, then fet it on one Side of your Stove-fire to keep hot and fimmer; fcum off all the Fat, then having a young Fowl roafted very pale, which may- be done by papering it and roafting it at a good Di- ftance from the Fire; rim your Difh, put in the Soop, with fome French Roll dic’d, and dried before the Fire, and the Fowl in the Middle. Garnifh the Di(h with Spinage and Rafhers of Bacon, To roaft a Pike. Brockets roti. SCALE, clean, and rub it dry with a Cloth within and without; then make a Farce of Fifht of what Sort you can get, take it clean from the Bones* fhred it fine, mix it with Sweet Herbs, two Ancho- vies, a little Onion, grate in a little Nutmeg, fhred a little Lemon Peel, mix all together with a Quarter of a Found of Butter* and the Yolks of two Eggs j put THACKER'S 132 it into the Belly of the Pike, few it up, fpit it as even as you can, and tie it to the Spit with Laths, but they mud; not be made of Fir, for it will give the Fifli a Tade •, he fure to fallen the Laths tight to the Spit, bade it with Butter; if it be a large Pike it will take an Hour reading ; fait it as it roads, then having an oval Difh, take up the Pike and lay it in the Did), untie the Laths, draw out tie Spit and make a Sauce for it, as direfted in Page 8. GarniCn with Horfe Raddifh and Lemon *, mind to draw the Thread out of the Belly. As to boiling the Ham, you will find the Direc- tion in Page 9. Take a Difli that will hold it handfomely, and rim it; then flieet Half a Dozen Petty*pans with Cudard Fade, prick them with a Fork to keep them from blidering, and bake them on the Him of your Did), your Fade being bak’d, take them out of the Pans, fet them on the Rim of your Difh, fird fpread on fome Spinage or other Greens, that they may dand firm ; place your Ham in the Did), and garnifh it with any Thing you pleafe to hide the Bottom of the Difh; then blanch your Beans and fill your Pade-patties, put a little Butter to them : You may likewile fend four Plates round the Ham, one of Colliflowers, one of Carrots, one of white Cabbage, one of Savoys or Spinage, or what you like. To roafi a Haunch of Venifon. Gigot de Vena if on roti. E! REAK the Shank, cut aPiece off the hinder I Side like a Beef-Stake to make it lie flat in the Difli, (pic it even, and as little through the Fat as poffible; butter a Paper, and lay on the Outfide of your Venifon ; then make a Piece of coarfe Pafte, roll it out thin, and lay it on the Paper; then lay a- nother Sheet of Paper over that, tie all on with Pack- thread, roaft it two Hours and a Plalf at a good {bak- ing Fire, make the Sauce of fine Bread Crumbs, Red ART of COOKERY. 133 Wine, a Stick of Cinnamon, with as much Sugar as will fweeten it to your Tafte. Some make it all of Wine and Sugar, boil’d to the Thicknefs of a Cream ; fome ufe Currant Jelly. N. B. Take off the Fade and Paper, dridge it with flour, fait it, and let it brown before you fend it up. Hare in Collops. Lievre en Fillets. SKIN and clean your Hare, take the Flefh clean from the Back-bone, and off the Legs, take off the Shoulders, cut off the Head, make a Pudding, and fill the Carcafs with it; cut it from the Back bone, rub it over with Yolks of Eggs, dridge it with Bread Crumbs and bake it, fplit the Head, and order it the fame Way ; bafte it with Butter; whilff it is baking, cut the Flefh oft' your Hare in thin Slices, hack it with the Pack of a Knife, as you do Veal Collops, and fry them the fame Way, but not too much, if a young Hare; if an old one, you muft ftew it in Gra- vey till tender, make a Brown, put in fome Gravey, with a Faggot of Sweet Herbs, fome Onion fhred fine with Anchpvey ; put in Half a Pint of Red Wine, fome Pepper and Salt, fqueeze in fome Lemon, grate; in a little Nutmeg ; when the Flare is tender, and the Sauce the Thicknefs of a thin Cream, difti it, tak§ the Carcafs, fplit it in two, lay it in the Middle with the Pudding upwards, the Head laid in with the grains up. Garnifh with Barberries and Lemon. Chickens and Rice, Poulets an Ris. CLEAN, trufs, and ftnge them ; lay them to foak in warm Water, ftew them in ftrong Broth till they be enough ; walk three Ounces of Rice in three or four Waters, and ftew it in ftrong Broth till tender then make a Brown, or ufe fome Cullis drawn from flam and Veal; if you have no Cullis, nor cannot have THACK E R5 s conveniently, proceed with your Brown, putting fome of your ftrong Broth and fome Gravey to it*, drain your Rice and put it in, fait it to your Tafte, fqueeze in a little Lemon, put in a Ladleful of drawn Butter, grate in a little Nutmeg, ftir all together, lay your Chickens in the Difh, pour over them the Sauce. Garnifh them with creed Rice, coloured with Saffron. To make Sweet-head Patty. Pate de Ris de Veau. TAKE Half a Dozen, blanch them, and cut them into Pieces *, tofs them up in a Ragoo with Forc’d-meat Balls, Yolks of hard Eggs, Mufhrooms. [See Ragoo’d Sweet-breadsj Sheet your Patty-pan with hot Butter Fade; put in your Sweet-breads, fea- fon them higher than for a Ragoo ; lid it with Puff- pafte, wafh it over with the Yolk of an Egg, and a little Cream •, cut the Lid round with a fliarp Knife, that you may the eafier take it off when bak’d •, an Hour will bake it; when bak’d put in fome Gravey and Butter, and lay on the Lid again. To make a Potato Pudding. BOIL and peel as many as you think will do,' ) pound them in a Mortar with fome Cream, till It be very fine v if you think it be not fine enough, rub it through a Cullinder i put it into a Stew-pan, with a good Piece of Butter, fome Salt, and as much Sugar as will fweeten it to your Tafte; grate in Half a Nutmeg, fhred fome Citron and Orange Peel, or Lemon, very fine ; then beat the Yolks of ten Eggs, mix all together *, rim your Difh with Puffpafte, put in your Pudding, bake it an Hour: You may put in a few Currans if you like it, and a Glafs of Sack, with a little Orange Flower Water, White Wine, Su- gar, and Butter •, with the Juice of an Orange, mixt together for the Sauce, ART of COOKERY. Ducks and Onions. Canards aux Onions. CLEAN, trufs, and finge them ; put a Piece of Butter, rubb’d in Salt, in their Bellies; fpit and roaft them, but not too much ; take four large Onions, peel and cut them in two, dice them thin, tofs them up in a Stew-pan, with a Piece of Butter, till they begin to turn brown, dridge in a little Flour, put in fome good Gravey, with a Glafs of Red Wine, and a few Capers, Hired fine, a little Pepper and Salt. Difh your Duck, carbinate them, and pour the Sauce over them. Veal forc'd and dob'd, Veau farcie d la Dauhe. TAKE a Leg of Veal, cut a large Slice off1 the hinder Side, take off the Skin, lard the upper Side of that Piece very well; then, with a fharp Knife, open it in the Middle, rub it within with the Yolk of an Egg, put in fome good Forc’d-meat, fqueeze it flat with your Hand; take a good Piece of Butter, and put it into a Stew-pan, fry it brown on both Sides; take it out, make a Brown for it, and flew it till it be tender; fend it up with a Ragoo of Sorrel, made in this Manner: Get a good Handful of Sorrel, wafh and pick it, blanch it in boiling Water, take a Piece of Butter, put it into a Stew-pan, Hired the Sorrel, and put it in, with the Juice of an Orange; duft in a little Flour, put in a little ftrong Broth, ftir all together, fait it to yourTafte, grate in a little Nutmeg, make the Veal hot, lay it in the Difh, pour this Sauce over it. You may cut off the Shank or Knuckle of the Veal and fluff and roaft the other Part* or ufe it as you pleafe. So roaji Moor-game by fome call'd Heath Pouts. Moor game roti Coc de Bruyere. PICK, crop, and clean them well within from the Heath 3 put a Piece of Butter, rubb’d in Sale 136 THACKER'S in their Bellies *, trufs them with their Heads and FeeC on, (pit, finge, and bade them : You mud road them like a wild Duck, full in their Gravey. Make Bread Sauce for them, as for a Tuikey 5 fend it in a Cup or Boat, and Gravey in the Difh. Turkies are done the fame Way*, but force their Crops with good Forc’d-meat. See more, where Turkies are treat- ed of. To make Clouted Cream, as it is made in Devonjhire. Creme hrouille. TAKE the Milk that is milk’d at Night, and drain it into an Earthen Vcffel *, let it dand till the next Morning, then fet it on a fmail Charcoal-Fire in the fame Pan, didurb it as little as poflible *, let it dand till it juft pimples up, but be fure you do not let it boil; take it carefully off, and fet it in a cool Place till the next Morning*, then takeoff the Cream with a Slice, and lay it on your Difh, to eat with your Strawberries. Six Quarts of Milk will do for two little Difhes order’d as above. T0 preferse Codlins green. Codelins d rendre ruerd et confire. Cl ATHER them when they are the ! ignefs of a T Golden Pippin, lay fome Vine Leaves in the Bottom of a Stew-pan ; if you cannot get Vine Leaves, cake Curran-bcrry Tree Leaves-, lay your Codlins on them, then more Leaves on the Top *, cover them, and fet them on a flow Fire, take Care they do not crack ; wLn they will peel, put them into cold Wa- ter, take off their Peels; then put Tome frefh Leaves in your Pan again, a Brafs Pan is befl, if you have one, lay in your Codlins, put as much hard Water to them as will cover chem *, then a Bit of Verdi- greafe, the Bignefs of a large Llafel Nut, finely pow- der’d, and put into Half a Pint of diftilled Vinegar, and about the fame Quantity of Allum powder’d ; ART of COOKERY. 137 iikewife with a little Ba* calt; put all into a Bottle, fbake it, and let it hand till clear; put to your Cod- lins a fmall Spoonful, lay more Leaves on the lop, cover them down dole, let them on a (low Fire for an Hour, and they will be as green as Grafs ; take them out, and put them into cold Water till they be quite cold, then take them out, take out their Mofes, and with a Bodkin, make a Hole in them to the Heart *, then weigh the Cod.l ins, and take double their Weight of Sugai, the ffneff you can get, pound it in a Mortar, and Lift it through a Sicv ; then make a Sirrup of Half of it, put in yourCodlins firll, fkmi it, keep them moving, with a Silver Ladle ; if tiiey crack take them c fF, and let them ftand a little, and ftrinkle in feme ol the Sugar you kept out*, fet them on again, let them boil up again, ftilJ keep them moving that they may do all Sides alike •, take them off again, and fh inkle in more Sugar, keep this Crder till they be clear. N. B. It you fet the m by before they be thorougly done they will fhrivel, and then you cannot get that out again *, you may put in fome Lemon Peel in the doing of them, that is rafpt off the Lemons-, you may lay fome of it on the Apples, when you lend them to Table ; if you would keep them long, you muff make a frefh Sirrup for them, 01 they will turn brown when you fend them to Table, fend them in Codlin Jelly, or Jelly made from fome other Sort of Apples; put them in a Pot when cold, cut a Sheet of Writing- Paper to fit the Pot, dip it in Brandy, and lay it on, tie it down with Leather if to keep long, you may put on a wet Bladder firff. To preferve Cucumbers. Coucombres a comfire. ATHER the ftnghteft and greeneft you can ; ]f get them that are but half grown, rub them with Salt, let them lie in Salt and Water twenty-four Hours then boil them in hard Water till they be 138 T HA C K E R’s pretty tender, cut a Bit off the pale End, and fkoop out the Seed with a final 1 Skoop, but don’t take any out of the Cucumber, only the Seeds ; but firft green them as you did the Codiins •, they are preferved the fame Way; when they are almoft done, put in a little Orange Flower Water, and the Juice of a Lemon, the reft is all the fame ; boil them till they be clear, and they will look like Citron. To pot a Hare, Lievre confervL ICIN’ and rub it clean, fait it with common Salt, and Sak-Fetre, twenty-four Hours; firft cut it to Pieces, put it into a Pot with two Pounds of Butter, and a little Pepper; tie it over with a double Paper, bake it four Hours, take out the Meat, and pick it clean from the Bones 5 put it into a Mortar, with a little Nutmeg and Mace beat fine, and two Anchovies vvafn’d, chopt and min’d fine, with forne of the clear Butter; pound it fine, and put it into the Pot you would have it in ; put the reft of the clarified Butter on the Top, let it Hand to cool. To pot Beef. Ben} a anferve. npAKE what Quantity you pleafe off a Buttock of Beef, fait it as you did the Hare, but it muft lie longer in Salt, according to the Bignefs and Thicknefs of your Meat; then put it into a conve- nient Pot, with as much Butter as you think will do ; tie the Pot as before, and bake it till it is quite ten- der ; then take two, three, or four Anchovies minc’d fine, put them into a Mortar, put in a fmall Quantity of beaten Mace and Nutmeg, pound it very fine with fome of the Clear of the utter that it was bak’d with; put it into your Pet or Pots, and fill them with clarified L utter. ART of COOKERY. 139 To pickle Trouts like Charr. Traites conjit an Vinaigre. TAKE yonr Trouts, and clean them, put them into a Pot with half Water and half Vinegar \ take feme Powder of red Sanders, tied up in a thin Cloth, dip it in the Liquor, and Iqueeze it, and leave it in the Pot; put in home whole Pepper and Mace, put in a little Salt, that is, according to the Quantity j lay in your Trouts with their Heads, one, one Way, and another, another •, ffrinkle feme Salt bn the Top, let the Liquor juft cover them, tie them down with double Paper, and bake them four or five Hours in a flow Oven ; let thcm'ftand to cool; then difh them with green Fennel over them. To pot them red. Les ccnfire rouge. TAKE fome Salt and Water, and boil it with fome red Sanders and a little Saffron, let the Brine be pretty ftrong when it is cold, put in your Trouts, let them lie twenty-four Hours, then take them out, and put them into a Cloth, and dry them very well; put them into a Pot, feafon them with Pepper, Nut- meg, and Mace, lay Butter on the Top, tie them down, aud bake them two Hours ; take them care- fully out of the Pot, and lay them in the Pot you defign to keep them in feum off the clear Butter, and till up the Pot, if you have not enough, clarify fome more. They will be near as fine as Charr. You may do any fmall Fifli the fame Way, after they have lain in the pickle as before. You may dry, flour, and broil them ; and fend them up with plain Butter- To make Lemonade. Lemonade. TAKE a Gallon of Spring Water, and two Pounds of Loaf Sugar, boil them foftly an Hour •, when the Liquor is almoft cold, out to them the Juice of THACKER3 s twelve Lemons; then make a brown Toad and fpread it with Yeft, and put it to the Liquor ; let it ftand twenty-four t lours, then take the clear 1 uquor, and put it into aYeffel, with two Quarts of Wh-rc \v ine; let it (land two Days, then bottle, it; if it be not Tweet enough, put a little more Sugar in each Bottle. To ftew Trouts the Dutch Way, Trouts etuve. wa(h, and gut them, put them into a ij Stew-pan, firfi make a Hrown, as directed in feveral Places before-mt ntion’d ; to'is them up in that, then put in Half a Pint oi White Wine, and Halt a Bint of good ftrong Broth or Gravey, with Tome whole Pepper and Mace, a Faggot of Tweet Herbs, Lome Parlley, Anchovey, and Onion Hired fine; fait it to your Take, grate in a little Nutmeg, put in four Yolks of Eggs boil’d hard, and Hired fine ; rake out the Tweet Herbs, put in a little L.emon. Difli them on Sippets ot white Bread ; lend up Tome Fifli- Sauce in a Boat. To pickle Currants. Coninth a conjire. TAKE red or white Currants before they are ripe ; take as much dittilicd Vinegar as will cover them, to a Quart put Half a Pound of Loaf Sugar, boil and flam it; take it off the Fire, and put in your Currants, let them a good Diftance from the Fire, let them Tim mer a little; take them out, let the Liquor cool, put them in a Jar, and keep them un- der with an earthen Plate or baucer ; tie them down with a Bladder.—Grapes may be done the fame Way, To perch Almonds. Des Amanes a la Praline. TAKE a Pound of fine Loaf Sugar pounded and lifted, take Half a Pint of Water, and a little Orange-Flower Water; put it into your preferving ART of COOKERY. Pan, boil it to a Candy Height; take three Quarters of a Pound of Jordon Almonds blanch’d and dried, put them into the Syrrup, keep them flitring over the Fire till they are dry and crifp ; then put them into a paper’d Box, and keep them dry. To make Catchup of Mujhrooms. Catchop pour faire. ATHER the frefhed Flabs you can get, cut off 1 the Root-Ends, take off the rough Skin, vyhich. 'will ped oiF with a Knife, break them to Pieces with yom Hands, put them into an earthen Pan, fait them pretty well, let them hand for twenty-four Hours ; then tie a Paper over them, and bake them in a mo- derate Oven ; prefs all the Liquor out of them, let it (land to letcle ; to a Quart of Catchup take Half a Pint of Red Wine, and Haifa Pint of Vinegar, fome Pepper, Mace, and fix A nrhovies chopt fine, with a large Onion; boil it altogether and drain it through a Sieve; let it fettle, then bottle and cork it tight, and fet it in a cool Place. You may keep the plain Catchup, and add fome Spice to it, and boil it; let it ftand to fettle ; it is proper to be ufed in all made Difhes that are brown, and in all Hafhes ofFlefhand Fowls, and in Fifh Sauce; a fmall Matter will do. I fhall treat now of Mufhrooms this Time of the Year being the firfl of their coming, but Michaelmas is the bed Time of the Year tor pickling of them ; they are then firmer. To preferve Mujhrooms for any Ufe. Champignons a confine. r"¥"*AKE fmall Buttons, cut their Stalk Ends off, I and walk them very clean with a Flannel Cloth, put them into frelh Water, and fhift them every Hour till you can’t perceive the Water difcolouFd j then make a Brine of Salt and Water, and boil them in it, let them ttand in their Liquor till they be cold 142 THACKER3 s then make a Brine for them of common and Bay Salt, boil it well, let it (land to cool, and filter it through a filtering Paper; bottle your Mufhrooms, and fill the Bottles with this Brine •, put a little Oil on the Top of them, and cork them tight, and keep them in a cold Place •, when you would make ufe of them, fhift them in feveral warm Waters till they be frefh. To pickle Mtijhrooms. Champignons confervee. Tj Repare them as above, and boil them in Salt and Water •, let them hand to cool in their Liquor, then drain them well, and put them into diftill’d Vi- negar ; put on a little Oil, cork them, and tie them down with a Bladder. To fricafy them. CLEAN and foak them in two or three Waters 5' put in a good Piece ot Butter, with a Faggot of Sweet Herbs, an Onion, feme whole Pipper, and a little Mace j cover them dole, and let them (lew ; flrinkle in a little Salt *, when they are enough lake them off; if there be too much Liquor, put Tome out •, to a little Difb take Half a Pint of Cream, the Yolks of two Eggs, a Bit of Butter work’d in Flour, a little White Wine, Anchovey, and Onion chopt fine, grate in a little Nutmeg, tofs all up together, and difh them: If you have any large ones, fkin them, and take out the Infide •, feafon thm with Pepper and Salt, then grate or rub fome ftale Bread, through a Cullinder, and lay Bread Crumbs on them •, then bafte it with Butter, broil them before the Fire, or brown them in an Oven, and gar nidi your Fricafy with them •, they are proper to eat weh Beef, Mutton, Veal, or Lamb roafted, or with Beef Stakes, Mutton Chops, or Veal Cutlets, or to garnifh th. m that are made in the made Way of any of the Meats above-mention’d. En fricafjee. ART c/ COOKERY.’ 143 To fricafy them hr own. Champignons accommode. PUT a Piece of Butter into a Stew-pan, with the Mufhrooms, clean’d as above directed, with a Faggot of Sweet Herbs, iome Salt, Pepper, Mace, and an Onion *, let them (lew till they are enough, then put fome out, and clean your Pan; put in a Piece of Butter, dridge in fome Flour, make it brown, put in iome Gravey, fqueeze in fome Lemon, grate in a little Nutmeg; let all ftew till it is the Thicknefs of a Cream. You may fend them under any Roaft- meat as above-mention’d, or make aDifh of them by themfelves.—N. B. Obferve to take out the Faggot of Sweet Herbs and the Onion. T0 dry Mujhrooms. Champignons en Fricafiee reux. and dry them in a flow Oven, or put j them on a String, and dry them as you do Morels. To make Mufhroom Loaves. F Repare your Loaves as you do for (Differs, and fill them with the white Fricafy, or the Brown, which vou like btft ; the fmalleft are beft for this Ufe. Muflirooms are to be made ufe of in feveral other Things, which I fhall mention hereafter. To bottle Goojberries. jGrofeilles en Bouteilles. ET them that are three Parts grown, take off % J their Stalks and Nofes, fet on a Pan of hard Water, make it boil, take it off the Fire j put in your Goofberries, and let them lie till they turn white, but take Care they don’t crack •, drain them into a Cullinder, lay them on a coarfe Cloth, and cover them with another •, let them lie till they be 144 THACKER'S Cold, bottle them, and ftamp the Bottle on a Cloth to fettle them, cork them r ght •, cut off the Top of the Corks, rofin them over, and fet them in a cold Place. To preferve Goofherries. Geofeilles confit.. TAKE the largeft you can get, when they are greeu and hard, pick them, and put fome Curran-tree Leaves into the Bottom of the Brafs-Pan ; lay in the Goofherries, put in a > poonful of Green- ing, as prepared for green Codhns; put in as much hard Water as will cover them, lay Leaves on the Top, cover them clofe, fet them on a very flow Fire three or four Hours, take Care they don’t crack ; when they are green take them out, and put them in cold Water, let them lie till cold, then make a Syrrup for them pretty ftrong, of fine Sugar •, let it hand to cool, put in the Goofherries, let them be dried with a Cloth, fet them on a flow Fire, keep them ftirring, and now and then flrinkle in fome Sugar that is pounded and fifted ; let them fimmer till clear; put them in Pots and tie them down with Leather. To pickle Goofherries. Grofeilles au Vinaigre. PICK them, and put them into a ftrong Brine of Salt and Water twenty-four Hours •, then green them as for preferving, and put them into diftilPd Vinegar, order’d as you did the pickled Mufhrooms. T;AKE them that are full grown, pound them in a Mortar, and prefs all the Juice out of them ; let it ftand to fettle, put it into Bottles, that is, the Clear, for it will be as fine as Water in twenty- four Hours; put a little Oil in each Bottle, cork it tight, and fet it in a cold Place ; if you put fome El- der Flowers to it, and let it ftand two or three Days; To make an Acid of Goofherries fit.for Punch. ART c/COOKERY. then ftrain if, let it Hand to fettle, and bottle it as before. This will give a very agreeable flavour to feveral Things in the made Way and Sauces. 143 To make Goofherry Cream. Creme aux Grofeilles. CODDEL and rub them through a coarfe Sieve; put it into a Stew-pan, with as much fine Sugar as will fwceten it to your Tafte, fet it on the Fire, ftir it till it looks pretty clear \ take it off, then take half Milk and halt Cream, according to the Quantity you would have *, fet it on the Fire to boil, with a Stick of Cinnamon, and a Piece of Lemon Peel •, beat the Yolks of three Eggs, that is, to a Quart, mix the Eggs and Milk together, firkin it through a Sieve, and thicken it as below, ftir it till it be pretty cold, put in a little Nip of Salt to take off the Rawnefs of the Goofberries, mix all together, ftir it, and fill a Glafs Bafon with it, or put it into Jelly Glaftes, as you like beft. If you would have it white, take Whites of Eggs inftead of Yolks •, whifk them well, and mix them with the Milk, and ftrain it as before ; fet iron the Fire, keep it ftirring till it be a little thicken’d; ftir it till it be cold, then mix it with your Goofberries. T0 make Tarts of Goojherries. Des Tartes aux Grofeilles. TIC] HEN they are green, fcald them as for bottle- V\ ing, fill your Tarts, and fweeten them with fine Sugar, cut your Lids and ice them with fine Su- gar, bake them in a quick Oven, and they will look clear and well. You may make Tarts of the preferved ones-, (beet your Fans with Sugar-Fade, and bake the Fade by itfelf *, then having fome Covers made like a little Scale (you may have them made ol Tin) you may cut their Lids on them, in the fame Man- ner you do a Crocaunt Cover j ice them and take THACKERfs 144 them off, fill your Tarts, and lay on your Covers,’ You may order any preferved Fruit the fame Way. You mull butter the Tins before you lay on the Paltc to cut it. To make Goojherry Wins, Vin aux Grofeilles. TAKE the ripe white Berries, put them into a- Veffd, and pour on them a fufficient Quantity of boiling Water *, cover theVeflel very dole, let them (land till the Liquor is impregnated with the Juice a iMonth *, draw it out and put it into another Veffel, and put as much fine Sugar to it as will fweeten it; ffir it well together till it is all in a Ferment, let it ffand to fettle and fine; cover it clofe, then bottle it. You may put in it feme Orange Peel, if you like the Flavour. If you would drink it foon, put into each Bottle a Bit of Sugar, and two or three Raifins. To make Goojherry Jelly. Du Gellee aux Grofeilles. TAKE what Quantity of Juice you pleafe, order’d as you did that for bottling *, put to it a fufii- cient Quantity of Sugar, boil, and fkim it when it is cold ; put in your preferv’d Fruit with it, into what Glades you pleafe. This Jelly is much better than Apple Jelly : If you make a good Quantity of this, it will ferve you all the Year to make into Jelly, or for other Things, as above-mention’d. To make Clear-Cakes of them. Sec Apricots. Tq make a Marmalade of Rofes and Almonds. Des Rofes en Marmalade. TAKE Half a Pound, blanch and beat them very fine, with Rofe-Water ; take two Ounces of the Leaves of Damafk Rofes, beat fine likewife ; take three Quarters of a Pound of double-refin’d Sugar, break it into Pieces, moiften it with Water \ let it ART of COOKERY. boil to a Candy-height, fkim it, and put In your Almonds and Rofes, let it boil up, and keep it Hir- ing for a Minute •, put it into a Flue-Pot, that you may the eafier cut it out when cold ; tie it down with a double Paper, keep it in a dry Place. To dry Rofes. Des Rofes d Seche, PICK off the Leaves, and put them into large Pewter Diflies, and fet them in the Sun to dry, turn them till they be quite dry ; don’t put too many together, put them into large Mouth Bottles, cork’d dole, and keep them in a dry Place. To make Rofe Water. Eau de Rofes. TAKE Rofes when juft blown, gather them when the Sun has dried off the Dew •, pick the Leaves from the Stalks and Seeds, fpread the Leaves on a Cloth till they are dry from any Moifturc ; then put as many as you can conveniently into a Pewter Still ; put on the Top, and pafte it round ; then having your Bottle clean and dry, place your Bottle to the Nofc of the Still, and tie a Cloth round it to keep in the Scent; then make a flow Fire under your ' till, when it begins to drop you may increafe it a little, but take Care you don’t make your Fire too fierce ; when it begins to flack, draw out your Fire by Degrees * when it has done dropping take off the Top of the Still, and turn the Cake, and let it lie till quite dry. Some put thefe Cakes amongft their Cloaths, To make Artichokes keep all the Tearn Artichaux a garder tout I* Annie. ARtichokes being of great Ufe in Cookery, I fhall begin with the Method of keeping them all the Year. Take a Quantity of Water, luitable to the Artichokes, that is, what will cover them, make it THACKER3 s into a ftrong Brine, boil it very well, let your Salt b,c Bay and Common Salt, ftrain it and let it Hand to fat- tJe, then pare off the L eaves with a fharp Knife, and boil them till you can take out the Chokes; put them into Water as you do them, then fcrape them clean, and cut a Lemon in two and rub them with it, to make them white ; then boil them a little more in Salt-Wa- ter and Vinegar; put your firft Brine into the Veffel you defign to keep them in, then put in your Arti- choaks, let the laft Liquor that you boil’d, (land to cool and fettle, and poor the clear of that in iikewife; then put Oi} on the Top, firft lay on a Slate to keep them under the Pickle, tie them down with Leather to keep for your Ufe; when you would Ule any of them, fteep them in warm Water, to take out the Salt; when you have prepared them, as for putting them into the Pickle, you may firing them on a Packthread with a packing Needle, and hang them up in the Kitchen to dry, or dry them in a flack Oven. You may keep them another Way, pare them as you did at firft, take out the Chokes, and put them into Water, or they will turn black, then rub them with Lemon as before, and put them into flour, then lay them on fplinted Sives, or wired Sives, and dry them in an Oven, as you are directed above, keep them in a Box, in a dry Place; when you would ufe them, foke them twenty four Hours in warm Water, and boil therq tender, and they will ear very well. fTo drefs Artichokes. Artichaux oprete. I Shall mention fome different Ways of drcfling them. I fhall firfl mention the plain Way, though known by moft People; let your Artichokes be cut with their Stalks on them, two Hands long, then break the Stalk olf from the Artichokes, and it will draw out the Strings frorq the Bottoms, efpecially if they fire kept a Day or two •, put a Bit of the 1 ops off, and put them into Water, walk them well and boil ART of COOKERY. them In hard Water, till you can draw out a Leaf eafily, then difli them with a Cup of mejted Butter in the Middle. When your Artichokes are prepared and orded as for Pickling, then boil them quite tender, in the fame Sort of Liquor as in the laft Dircdion for pickling; then difh and fend therp up with plain Butter, or i utter and Gravey, and a little Juice of Le- mon; you may garnifli them with fried Artichokes, as here direded. Take the fmall ones and cut them in four, take out the Chokes ; blanch them in boiling Water, dry and flour them, and fry them in clarified Butter; you may make a Difli of them? with a Cup pf plain Butter in the Middle, To fry Artichokes. Des Artie haux frit. TO fry Artichokes in Batter, when they are boiled, take off the Leaves and Chokes, cur the Bottoms in Pieces, lay them to marinate in Vinegar, Water, Salt, Pepper, and a diced Onion, an Hour ; take them out and make a ftiff Batter for them of Eggs, Flour, a littlp Milk, Salt, and oil’d Butter ; dip them m 15. and fry them in clarified Butter; fend Burter up in a Cup, and garnifli them with fryed Parfley ; you may put in alifle White Wine, that is, into the Batter, you piay fend them in with a white Lear; as for a white Fricafey, adding fome frefli Mufhrooms prepared as direded for a white Fricafey of Mulhrooms. You may cut Artichokes in Pieces, and put them into any Thing done in the brown Way, and likewife in feveral Pyes, as 1 fhall mention in their proper Places. 7 o preferve Currants. Des Corinth, a preferve, TO preferve Currants, take the larged red ones yoq can get, lay the Bunches on ' the Bottom of a, fplinted Sieve, till the next Day, then pick as many from the Stalks as vou think will be enough to make VHACKBR't into a Syrrup, for thofe you dtfign to preferve. Taketo a Found of Currants, a Pound and a Half of Sugar, make a Syrrup of a Pound of it, and a Pint of Currant Juice, let it boil very well, and fkim it, then put in your Currants, and ftir them now and then, having the other Half Pound of Sugar beat and fitted, pur it in by Degrees, let them boil till they be clear, put them in Pots or GlaUcs; it you would candy them, make a ftrong Syrrup, let it boil to a Candy-height, which you may know by dropping it on a Plate, put in your Currants, give them two or three Turns, and tie as ma- ny in a Hunch as you pleafe; lay them on a Sieve firft, drudge with Sugar, and dry them in a drying Stove, or in a flow Oven. You may fave the Syrrup to ule with Cherries, Rafbernes, Damfms, or Red Plumbs. Ti? make Currant Jelly. TAKE a Pint of Water and a Pound of doublc- refin’d Sugar, make it into a Syrrup, boil it well and fkim it, let it boil till it comes almoft to a Candy height, then having tome Currants picked into a Jar or Pitcher, and let into a Pot of Water, (lopped clofe and boiled till the Cui rants burfl, ftrain them through a Jelly Bag, and put a Pint of this Juice to the Syrrup before prepared ; boil it for two Minutes and fkim it, and put it into Pots or Glaffes. Clear Cakes, fee Rafbernes and Currant Jame, fee Rafberry Jame. To drefs a Pig a la Smithergill. Cochonde lait 4 la Smithergall. AFTER your Pig is haired, cleaned, and wafhed very well, cut off the Head and cleave it down the Middle, as you would a Lamb; cut it into four Quarters, trufs it like Lamb, fpit it on a Imall Spit and roaft it till the Skin begins to ftiffen; fo that you can carve it like Roaft Pork, but firft take it from the Fire ; you may cut the Skin iptQ what ftouriftjes you ART cf COOKERY. pleafe, then take a deep Stew-pan, and take a Drainer that will fit it, lay in your Fig with the Skin up- wards j then having provided moft Sorts of Sweet Herbs, as Thyme, Farfley, Winter Savery, Sweet Margeram, Qhallot, Onion, a Handful of Parfiey Roots, fome Salt, a Bay Leaf or two, fome White Pepper and Mace, fome Coriander Seeds, a large Lemon cut in Slices; put in as much Salt as you think will do, then clean the Head, by cutting it on the under Side, and taking out the Throttle and the Guts; wafh it very clean, and bind it with Tape, to keep it whole, lay it in the Middle of the Fig, then faden or tie a Cloth round your Drainer and Pig, to keep it tight, and put in as much Water as will cover it, with a Pint of Vinegar, and a Quarter of a Found of Rice, Tome Veal, that is a Knockle, with a Scrag of Mutton chopped Ifnall Bones and all, foke it well in warm Water and put it to the Pig, cover it clofe and let it boil foftly, fkirn it well, let it boil two Hours, then take it off, let it ftand to cool, take it up and lay it into a convenient Thing that will hold it, warm the Liquor and drain it, let it ftand to cool, take the Fat from the Top, and the Sediment from the Bottom, wipe the Pig clean from the Herbs and Spices, or walk them off with fome of the Liquor *, if the Liquor be not tart enough, put in a little more Vinegar ; put the Pig into it when you would ufe it; difh it on a China Difh, with the Head in the Middle, the two hind Quarters oppofite one to the other, and fore Quarters the fame *, garnifh it with a good deal of raw Parfiey and Siville Orange. If you would eat it hot, take the Skin and lard the leaned: Part, half road it, and flew it as before; make a Ragoo for it. See ragoo’d Sweatbreads, or you may fend it up with dew’d Cellery, or with Caper Sauce. If your Pig be large and fat, you may cut it as before, fkin, and lard it with Parfiey ; having a Pot of Water boiling hot, put in your Pig for a Minute, take it up and 1 pic it; dridge it with Flour, bade it with Butter, THACKER9s fait it and roaft it as you do Lamb, arid you can fcarce tell the Difference, if you cat it with Minced-Sauce. To road a Pig a-la- Grand veil. Cochon de lait d la Grandvell. T*AKE a nice fat Pig, and not above twelve Days* old, let it be cleaned, take out the Liver, take off the Gall, mince it fine, with a little Beef Suit, fomc Parfley, a very little Thyme, fome Bread Crumbs, a little Sage, Nutmeg, and Salt ; put it into the Pig’s Belly, fow it up, fkewer it, fpit it, lay it at a Diftance from the Fire, till it hardens, then rub it over with Olive Oil; when it is roafted, cut it up, take out the Pudding, mix it with Butter and Gravey, and put it to the Pig; fqueeze in alittle Lemon, fend it up hot Pig the German Way; when it is fealded, drawn* and cleaned, cut it into Quarters and fkin it, trufs it like Lamb, dridge it with Flour, and brown it in good Beet Drop- pings; take it out to drain, then make it brown with a good Piece of Butter, dridge in fome Flour, put in fome Gravey drawn from Ham and Veal; put in your Pig? feafon it with an Onion ftuck with Cloves, a Fa- got of Sweet Herbs Pepper, Salt, and Nutmeg ; let it (lew till almoft enough, then put in Half a Pint of White Wine, then take Halt a Hundred of Oifters blanch and beard them, fave the Liquor, make another brown* and put in your Oifters and the Liquor, put in a few Capers, alittle Anchovy and Onion Ihred fine, fqueeze in fome Lemon, ftrain in fome of the Liquor, then you may put in the Pig, Ikim off the Fat, and ftrain in the reft; you may put in fome Olives ftew’d, let the Sauce be the Thicknefs ot a thin Cream, fait it to your Tafte, difli the Pig, and pour the Sauce over it; garnifh it with fried Pariley and Lemon. To make a white Fricajey of a Pig. Cochcn de la en Fricafee blanche. WHEN cleaned, cut it into Pieces and fkin it, let it lie to fake in warm Water, then take a ARt of COOKERY. good Piece of Butter, put it into a Stew-pan, wafh one your Pig and drain it well, put it to the Butter, with a large Onion, a Faggot of I'weec Herbs, iome whole Pepper, Mace, ana a little Salt; cover it clofe, and fet it on a flow Fire to ftew till pretty tender, then wafh it out from the Liquor, and put it into a clean Stew-pan, with a fufficient Quantity of Cream, the Yolks of three or four raw Eggs, an Anchovy Hired fine, with a little Onion, fome Parfley, a little Sage boiled and chopt, a Piece of Butter wrought in Flour ; fqueeze in fome Lemon, put in a little White Wine, grate in a little Nutmeg; ftrain the Liquor in which the Pig was ftew’d in ; fet it on the Fire, keep it ftirring till it be theThicknefs of a Cream •, difh it, and garnifh with raw Far Hey and Lemon. You may fricafey it brown, the fame Way you do a brown Fricafey of Chickens or Rabbits. To drefs a Pig the French JVay. Cocbou de lait d la Francoife. WFI E N it is cleaned, fpit it, lay it at a good Diftance from the Fire, till it is hardened, then cut it up, and cut it into pretty handfome Pieces; ftew it in half ftrong Broth and halfGravcy, a Pint of White Wine; feafon it with Pepper, Mace, Nutmeg, fome Onion Hired fine, with two Anchovies; chop fome Farfley, fqueeze in fome Lemon, put in a little Mint, and Thyme; when it is enough, difh it on Sippets, with the Liquor it was ftew’d in, and fkim off the' Fat. / To drejs Crabs. Ecrevice Morpion accommodee. BOIL them, take Meat out of their Shells and Claws, cut the laft, but not very (mail, put ail into a Stew-pan with a little Butter, Come Vinegar wherein Pepper has been fteeped; grate in a little Nutmeg, fait it to your Tafte; but if you putin Plen- ty of Salt in the boiling of them, they will be fait e- THACK E R9 s nough •, clean the Shells very well ; ftir the Meat to mix all well together-, put it into the Shells; gar- nilh with the fmall Claws, and a little Fennel. To butter Crabs. ORDER them as you did before, but put in a little Gravey, and thicken them with a Piece of Butter wrought in Flour; fend it in a Difh with Sippets, of white Bread cut thin you may fend it in French Rolls, prepared as they are lor Oifters, and call them Grab Loaves. Ecrevices au henrre. Tofry Cream. f T half Cream and Milk, fet it on the JL Fire to bo I, then ftrinkle in fome Flour, till it be pretty fliff, put in a little Salt, keep it fbirring all the Time; then butter a Difh that will conveniently hold it; put in the Cream ; let it ftand to cool ; make a Batter of Eggs, Cream, and a little Flour-, cut out your Cream in Pieces; roll them in this Batter, and fry them of a Gold Colour ; lay them handfomely in a ChineaDifh, with a Cup of Butter, Sugar, and White Wine in the Middle ; garnifh with Seville Orange. Or you may put it into the Difh you defign to lend it in, and rub it over with the White of an Egg, whipt to a Froth, mixed with a little melted Butter, and rubbed over it; drudge it with Sugar, and brown it with a S'al- lamander, then it is call’d Scotch’d Cream, garnifh it as before. To make Cream Tarts. Tartes d la Creme. your Petty Pans as for Sweet-meat Tarts, O then having fome Cream prepared as follows; take half Milk and half Cream, and boil it; take half a Pint of Flows, put a little Cream to it, and ftir it till it be fmooth, beat the Yolks of eight Eggs; put as ART of COOKERY. much Sugar as will fweaten them to your Tafte ; mix all together; put in a little Salt and a i iece of Butter; fet it on the Fire, ftir it till it be thickened ; your Milk and Cream when mixed, muft be a Quart; then lay fome of the Cream in the Bottom of your Tarts ; then ]ay a Lare ot Sweetmeat, either Citron, Orange, Le- mon, or any dried Sweat-meat, or white-dried trom the Syrrup ; then lay Cream on the Top; fmooth them with a Knife, dridge on fine Sugar, and bake them. To make a Pupton of Rabbits. Poupetod des Lapin. CUT them as fora Fricafey, tofs them up in melted Butter, dridge in fome Flour, put in fome good Gravey, a whole Onion, a Faggot ot iweet Flerbs, fome Pepper and Salt, fhred a little Parfley, let all flew till it is the thicknefs of a Cream ; let it ftand to cool, then make fome good Forc’d-meat and beat it well, then cut fome thin Slices ot Bacon, and butter a Petty-pan with a clofe Bottom, or take an Earthen Pan that will conveniently hold it; lay a round Piece of Bacon in the Bottom, and long Slices round the Sides, leaving a Space between each Piece; fill one Space with fcalded Parfley minced fine, and fill another with Rings of Ver- micelly, lb as all round roll out a Sheet of Fprc’d-meat, and lay over all, prefs it down with your Hand, put in your Rabbits, with lome Yolks of hard Eggs; roll out another Sheet of Forc’d-meat and lid it, clofe it tight, and bake it two Hours; when baked, loofen it round the Edges with a Knife ; turn it upfi.de down into the Dilh you defign to lend it in *, cut a round Hole in the Top, put in fome Gravey, Butter, and the Juice cf Lemon ; garnifli it with fried Parfley and Lemon, To make a Neafs Foot Pudding, Boudin des Pieds de Beuf, rpAKE all the Flefli clean off the Bones, Hired it 1 very fine; take the fame Quantity of beef Suet, 154 r H A C K E R3 s Hired fine likewife •, take the Quantity of both of Bread Crumbs, rubbed through a Cullender, as many Currants as you think will do ; you may put in candied Lemon, Orange, or Cittron Peal, as you like, fhred or Jfliced fine. To one Foot take feven Eggs, put in Tome Salt, grated Nutmeg, and a little beaten Cinnamon ; mix all together, with a little Milk, make it pretty (lift, batter and flour a Cloth, tie it up tight, and boil it tv/o Flours; let the Sauce be Butter, White Wine, Sugar, and the Juice ol an Orange. A CalFs Foot Pudding is made the fame Way. To make a Liver Pudding. Boudins de foie de Veau. A LIVER Pudding is made the fame Way, but flrit boil it, and grate or fhred it very fine; you may put a Glafs ot White Wine, Sack, or Bran- dy, in any of thefe 1 uddings as you like. To make a Pudding Cake. Boudin en Gateau. TAKE a Pound of Flour, or what Quantity yoi| plcafe, take the lame ol Suer, fhred very fine ; warm a Pint of Milk, put in a Spoonful of good Yeft, and fix Eggs ; make a Hole in the Middle ot the Flour, ftrain in your Milk, Yeft, and Eggs *, put in a little Sait, ftlr it till it is theThicknefs ol a thin Batter, ftrew feme Flour over it, let it before the Fire to rife, cover- ed with a Cloth •, then having a fufficient Quantity of Currants wafned ana picked, put them in with the Suer, grate in fome Nutmeg, put in a little Cinnamon, ami Role Water, work it to a Paftc with Cream •, put in feme candied Peal ; butter a Baking ban, put it in, and bake k two Hours, fend it up with Tweet Sauce as before. ART of COOKERY. To make Almond Milk. Amandes au lait. TAKE one Pound of fweet Almonds and fix of bitter, blanch and pound them in a Mortar, put in a little Milk to keep them from oiling, beat them very fine, then boil a Quart of New-milk, let it Hand till almoft cold, mix the Almonds with it, and drain it through a Napkin ; wring it tignt to get all you can out of it, put it into a Stew-pan with a Stalk of Cinnamon; fet it on a Stove, flirting it with a Whifk till it begins to thicken ; put in as much Sugar as will fweeten it; put in a little Salt, cut fome Na- ples Bifcuit thin, and brown it before the Fire, put it into your Difh or Bafon, pour the Milk on it and fend it up. Another Way. Take Milk and Cream as before? boil them with a Stick of Cinnamon, fome Lemon Peal, a little Salt, and as much Sugar as will fweeten jt; beat fix Eggs, mix it with your Milk, ftrain all through a Sieve, and mix it with the fame Quantity as before, ordered the fame Way, put it into a Stew-pan, fet it on the Fire, ftir it till it begins to thicken ; put it into a Glafs Bafon, and drew it over with Caraway Comforts, or dick it with Almonds. To farce Sheeps Tongues. Langues de Mouton farcic. TAKE the largeft you can get, rub them with Sale and wafh them clean, then farce them as follows j take the Breaks of Fowls or Veal, a little Lean of a Ham, fome Mufhrooms, Parfley, two or three young Omops, Pepper, Salt, and a Piece of Beef Suet, with fome Crumbs of Bread mince all very fine, work it up with, the Yolks of Eggs, pound it fine in a Mortar; then cut a Hole nigh the Roots of the Tongues and thrufl your Finger the whole Length of them break the Skin as little as poflible j then fluff your Tongues THACKER9 s with the Farce, and ftew them a-la-braife, as you are di- rected in feveral Places; moiften them with ftrong Broth, let them flew till they be almoft enough; then take off their Skins, and egg and bread them, put them into an Oven to brown, or before the Fire, bade them with Butter, then make a Ragoo of two or three Veal Sweetbreads cut in Dice. See Sweetbreads how to make it. You may braile '- beep Rumps the fame Way, and fend fome done with the Tongues. You may do Calf Tongues the lame Way, or a Neat’s ongue, and lend it up in the Middle of boiled Fowls, or with the Ragoo as before. To wake a Ragoo to ufe with a feat's I ongue, &c. Ragout a une Langue. TAKE a Stew-pan, put into it a Quarter of a Pound of Butter, ftir it till melted, bridge in fome Flour, ftir it till it turns brown, put in lome good Gravey ; if you make ufe of it in Winter, you may ufe Carrots and 1 urnips cut in Dice and fried in clarified Butter, or fmall Onions pealed and fealded in Water, dried, and fried, put them into your Gravey prepared as above, fealoned with Pepper and Salt; ftew in it a Faggot of fweet Herbs, put in a little Vinegar, or the Juice of a Lemon ; let it ftew till it tenders your Roots, and it is the Thicknefs of a Cream. This is good tor eef ftew’d a-la-braife, or a Bread: of Mutton •, add to it fome Capers ; if for Beef, you may put in fome Muftard ; this a good Sauce for a thin Flank of Beef boiled tender. ART of COOKERY. JULY. Soop Puree of Artichokes. Pot age puree d* Artichaux. E) O I L a Dozen of the largeft you can get, I till tender, take off the Leaves, and rub the Bottoms through a Cullinder be fare to take out the Chokes ; then leaving fome good ftrong Broth, made as directed before; add as much to the pulp’d Artichokes as will be enough for your Difh; then take the Crufts of two French Rolls, foak them in ftrong Broth, and rub it through a Sieve or Cullin- der-, take lome Cellery, wafh it, cut it fmall, with two or three Onions fhred fine, and two or three Cabbage Lettices wafh all well, put a Piece of Butter into a Stew-pan, with your Herbs, and a little Salt; cover it clofe, and ftew it tender over a flow Fire; then put it to the reft of your Soop, then pare in two or three Artichokes take out the Chokes, and cut the Bottoms in fmall Dice, and fry them in clarified Butter, and puc them to your Soop ; then fry fome dic’d Bread, and drain it well ; put the Bread into your Soop Difh, fkim all the Fat off the Soop ; force a large Artichoke Bottom, and put it into the Middle of your Difh. Difh up your Soop, feafon it to your Tafte, and garnifh it with blanch’d Lettice 5 fend it up hot. To boil Ling, De la Morue a Appreter. TA K E a middling Ling, turn it round, boil it in hard Water, Vinegar, Pepper, and Saif, with two or three Onions, and a Drainer under it; when it is well boil’d take off the Skin, and fet it to drain j Hide it into your Difh ; fend round it fried THACKER^s Smelts or Soles, or what you can get. Garnifh with fried Parfley and Lemon *, lend a Boat of Sauce, made as directed before for Hffi. STo drefs Scale or Phcrnback. Rays accommodee. TAKE the out Guts, and the Head off, and fkin it on both Sides as you do boles; but it into what Pieces you pleafe •, throw it into hard Water, and it will turn round *, take it out and dry it, and rub it over with Eggs dridge it with Salt and Bread Crumbs, bake it of a fine brown Colour, bafle it with Butter, and lay it round your Ling, or fend it by it- felf •, it is commonly eat with Muftard and Butter, or boil’d, and fent up with Sauce as before. To make a Venifon Pa fly. Pate de Venaifcn a faire. T AKE a Side of Venifon, bone and fkin it, and cut it into round Pieces ; feafbn it with Pep- per and Salt, prick it with the Point of a Knife. Make fome Pafte as before ciirtdfed, roll it into a Sheet, and cut it round *, lay a Piece all round the Venifon, then wet the Pafte, and lay a Sheet over all, and garnifh it handfomely ; then butter a Paper and lay over it, and bake it in a moderate Oven four Hours; bake the Bones in a Pot, fealbn’d With Pepper and Salt; put as much Water to them as will cover them, and tie them down with a double Paper ; (train it through a Sieve, cut a Hole in the Top of the Pafty, and put in a (Efficient Quantity of this Liquor •, lay on the Piece again and fend it up. Some bake thcVenifon fir ft in coarfe Pafte •, but I lhali leave that to the Difcretion of the Maker. !To make a Papon of Apples. PARE and cut your Apples, and make a Marma- lade of them, with their Weight of Sugar ; pvft Poupcton de Pornmes. ART of COOKERY. C 1 in a Stick of Cinnamon ; boil it till it be clear and pretty Itiff; let it be cold, then rim a Dilh that you defign to put it in ; you may lay in Cherries, Currants, or Itcw’d Pears in Quarters; cutaCover in Puff-pafte, and lay over it; ice it and bake it. Some mix the Marmalade with grated Naples Bifket and Yolks of raw Eggs. To flew Golden Pippins or green Jennitons. Des Pommes d'Gr etuvee. PARE and core them with a fine Scope ; put them into cold Water, as much as will cover them, with a little I oat-Sugar, a Stick of Cinnamon, fume Lemon Rind cur like Thread ; io cover them down with a Sheet ot Writing-Paper, and fet them on a gentle Fire; let them (lew till they be very tender and clear ; take them out, and boil up the Liquor with a little more Sugar *, put them in Tots or Glades. To hake Apples red. Des Pommes cuit au four. FIRE and core them ; put them into a Pot with Sugar, and a little Cochineal, beat fine and tied in a fine Rag ; cover them with coarfe Fade, and bake them in a (low Oven till they be very tender; then mix them well and ufe them as you like, as for Puffs or Tarts, Apple Pyes, &:c. To make Apple Fritters, Bignets des Pommes. C'IORE and pare them ; cut them in round j Slices •, fcald them a little in Water ; lay them on a Sieve to dry •, then make a Barter of a Pint of Flour, Half a Pint of Cream, and fix Eggs •, leave out four Whites, beat them very well and flrain them, put in a little potted Sugar, a little beaten Cinnamon, a little Salt, mix all well together •, it that does not make it thin enough, add a little more Cream, but THACKER’* take Care you don’t make it too thin •, then dip in your Apples, Slice by Slice, and try them in hot i.ard or Suet render’d, or clarified Butter, which is the heft ; fet them before the Fire, on a Drainer till you have fried all. Difli them and dridge on fine Sugar. To make Pancakes of the fame. Des Gateaux mince frit an Poel. FiUT a little Fat in the Bottom of your Pan ; then put in home Butter, but your butter mu ft be made thinner •, then lay on fome Apples, then fome Batter on them •, fry them of a light Brown on both Sides; ftrew on Sugar betwixt each Pancake, and fome on the Top. You may garnifh your Difli with Se- ville Orange. To make an Apple Tanzey. Des Pommes au Tanaife. Repare your Apples as betore; take two Naples , Bifkets, and rub them through a Culhnder, then boil a Quart of Cream and Milk, and put to it •, cover it and let it ftand, then beat twelve Fggs, leave out five Whites, and (train them in; put in Half a Pint of Spinage Juice, with a little Tanzey Juice, a Quarter of a Pound of Butter melted, and as much Sugar as will fweeten it to your Tafte, grate in a little Nutmeg, mix all together, and ftir it over the Fire till it be thick ; butter a Paper and lay it in the Bottom of your Difli; put in fome of the Tanzey, lay on fome Apples, then Tanzey till your Difh is fill’d ; then bake it, turn it into a Difli, take off the Paper, garnifh it with Seville Orange, and grate in Sugar. To ‘make Mutton a la Royal. Mouton a la Royal. TAKE a Giggot of Mutton, that is, a Leg and Part of the Loin, cut like a Haunch of Veni- Xoiii lard the thick Fart of the Leg, paper it with ART cf CO U Kliv L double Paper, and half road it; then lay in feme Bards of Bacon, and Slices of Jean Beef in the Bottom ot a Stew-pan, feafon’d with Iweet Herbs, Pepper, and Salt; then lay in your Mutton with the larded Side downwards, cover it as under, feafon’d as before ; fet it on a flow Fire, Jay fome lighted Charcoal on the Lid ; let it flew for an Hour, then put in a Pint of Claret ; let it flew for another Hour, take Care it does not burn, if you find it in Danger, put in fome good Gravey; make a Ragoo of Sweetbreads for it as diredted. See Sweetbreads. Strain the Liquor from the N utton, lay the Mutton in the Difh, fkim off the Fat, put the Gravey to your Ragoo, heat all together, and pour ic over your Meat. Garnifh with fried (Differs and Pickles. ITo drefs Chickens the Barb ary tVay, TRUSS them as for boiling, and break down their Breaft-bones ; finge them; let them lie in warm Water to foak out their Blood ; then make a well- feafon’d Forc’d-meat for them, with a good deal of Parfley, fluff their Bellies with it, and boil them in fkim’d Milk, with a good Quantity of fweet Herbs ; let the Milk boil before you put them in, Half an Hour will boil them; then take them up, and dry them with a Cloth, egg and bread them; put them into an Oven to brown, then make the Sauce as follows ; Take an Anchovey, fhred it fine with an Onion, then flared a few Capers, and a pretty deal of Parfley ; put a Piece of Butter into a Stew-pan, duff in fome Flour, ftir it, and put in a Ladle-full of good G avey ; put in the Herbs and Capers with the Juice of Lemon, their Livers Raided and flared; mix all together with a I adle-full of drawn Butter, and put it over your Chickens. Garnifh with Lemon and Barberries. Poulets a la Barbarie. T H A C K E Rf3 Rabbits a la Saingaraz. Lapins a la Saingaraz. TRUSS your Rabbits as you do a young Hare; make a Pudding tor their Bellies ot Beef Suet fined fine, with the Crumb ot a French Roll foak'd in Cream, their Livers Ihred fine with Shallot and feme Bartley ; feafon it with Pepper, Salt, and Nut- meg, a little Lemon Peel minc’d fine *, work it all together with an Egg, put it into their Bellies, few them up and fpit them •, lay on their Backs Bards of Bacon, tie them on with Packthread, roatl them, and bafte them well with Butter*, when they are enough take off' the Bacon, and take out the Pudding that is in their Bellies, mix it with Gravey and Butter, and fqueeze in lome Lemon. Difh the Rabbits, and put the Sauce over them, lay on the Bards of Bacon, and garmfh with Bardey and Lemon. To make Veal Cutlets. Cottelets de Veau. CUT them off a Leg of Veal a Quarter of an Inch thick, let them be all of a Size as nigh as you Can, hack them with the Back ot a Knife, wafh them over with the Yolks ot Eggs and melted Rutter, ftrinkle them over on both Sides with Bread Crumbs, Parfley, and a little 1 hyme ; broil them on a Charcoal Fire. The Sauce is Butter, Gravey, and Mufhrooms. Gar- ilifh with Rafhers of Bacon and Lemon. To make Black Caps. Ties Pommes qu’on appelle Bounets uojr. TAKE what Quantity of Apples you pleafe, cut the m in two, take out the Cores, lay them in a flat bottom’d Dripping pan, and put to them home jled Wine fweeten'd with Sugar; lay in Tome Bits of Lemon l ed, wtt the Apples with Water, dridge in fome fine Sugar, and bake them in a hot Oven chat ART of COOKERY. will make them black on the Tops •, Jet them (land till they be tender, let them ftand to cool ; then take them up with a thin Knife, and fill the Skins with the Pulp that will flew out. Difh them and grate on Su- gar. You may fend up a Cup of Cream in the Middle. To fiew Barbel. Barbeau etwee. SCALE and draw them, then fry them a little in Butter •, take them out, and brown your Pan with Butter and Flour •, put in a Quart ot Red Wine, with two Anchovies Hired fine, with a little Onion put in a little whole Pepper and Mace, a faggot of fweet Herbs, and the Juice of a Lemon ; put in your Fifh, and let them ftew in this till they be enough ; let your Pan be clofe covered. Difh them with the Sauce that is at them, add fome melted Butter, take out the fweet Herbs. Garnifh with Horfe Raddifh and Lemon. . To broil Barbel. SCALE and draw them, wafh and rub them dry with a Cloth, rub them well with Flour, rub your Gridiron with a Bit of far Bacon, lay on the Fifh, and broil them on a very flow Fire, turn them ; then take a Gill of White Wine, with a little good ftrong Broth or Gravey, the Juice of Half a Lemon, a little Anchovey and Onion Hired fine ; put in your Butter, dull in a little Flour *, draw up your Sauce pretty thick, put it in your Difh, and lay your Fifh on it. Garnifh with Barberries and Lemon. To pickle Barbel. Barbeau en confer-ve. gEE TROUT. To farce Beef. TAKE a Rump or Part of the Ribs, or Surloin, Epic and roaft it y when it is alnioft enough, THACKER'* draw it, raife up the Skin, and cut as much off the Beef out as you like, fhred it fine with fome Pickles, Thyme, Parfl. y, and Onion, mix it with the Gravey, a little Pepper and Salt, and make it hot in a Stew-pan over the Fire, with a Piece of good Butter ; then fill up the Place where you cut it out, lay it fmooth, draw on the Skin again, and put it into an Oven tor Halt an Hour, firft fkewer down the Skin •, then difh it up, and garnilh with Horfe-raddifh, Pickles, and Toads of White-Bread •, you may put in a little Red Wine, if you pleafe into your minc’d Beef. You may do a fmall Piece of Beef the fame Way for a Side Dtfh •, if you can’t conveniently road: it, you may bake it or braife it, as you like. See Beef a la Braife. To make a light Flour Pudding. Boud u commune au fanne. TAKE a Pint of Milk and a Pint of Cream and boil it, let it Itand to cool, take the Yolks of twelve Eggs, beat them and run them through a'-ieve ; take four Spoonfuls ol fine Flour, and put to it a lit- tle of your Milk and Cream, beat it well with a Wooden Spoon, mix the reft with your Eggs, put in a little Salt, mix it all together by Degrees, and beattt well * then butter and flour a fine Cloth, and tie it up and boil it an Hour and a Quarter ; fend it in with plain Butter, or with iweet Sauce. You may boil it in a Bafon, and lie the Cloth over it. To farce Cucumbers, Concombres farcie. TAKE out the Seeds with a Scoope, pare them and fill them with good Forc’d-mcat •, flew them a-la-brafe, then make a Ragoo of diced Cucumbers, as directed, See Hewed Cucumbers, ART of COOKERY. ITo flew Cabbage. Choux etuvee. f~T a fmall one, cut it through the Middle, Jl. take out the Heart, walk it well, fill the JViid- dle with Forc’d-meat; put in lome Mufhrooms into your Forc’d-mcat, firft minced fine ; then blanch your Cabbage In boiling Water, then fqueezc it dry, and rub it with the Yolk of an F.gg within, and then lay in your Forc’d-meat, bind it round with Packthread, and ftew it a-la-brafe i then take another Cabbage, and cut it in four, take out the Heart, cut it fine, with two or three Onions, wafh it well and put a Piece of But- ter into a Stew-pan *, put in your diced Cabbage and Onions, dir it. Jet it ftew, put in a Ladle full of good Gravey *, ftew all together till tender; take up your whole Cabbage, lay it in your Dilh, put over it the Ragoo and fend it up. To roaft Quales. Cailles roti. TRUSS them with their Pleads on, as you do Moore-game roaft them, let the Sauce be Gravey and Butter ; garnifh them with Bread Crumbs, borwn’d with butter. Pigeons to farce and roafl. TAKE their Livers and mince them fine, with fome Beef, fweet Farfley, a Bit of the Lean of a Ham, fome Bread Crumbs, Nutmegs, and a little Thyme, and Pepper •, fluff their Bellies with it; fkewer them, fpit and roaft them ; let the Sauce be Butter Gravey, Farfley, and Lemon. To preferve Cherries. Cerifes preferve. TAKE a Pound of the ripeft Cherries, take off their Stalks, put to them a Pint of the Juice of Goofberries (fee as before mentioned) boil them till 166 THACKER' s you have the Colour taken out of them, drain them, and take half a Pint of that Liquor to a Found of Cherries ftewed, and a Pound of double refined Sugar pounded and Tilted; put half of the Sugar to the Li- quor, boil it and fkim it, put in your Cherries, add the reft of the Sugar by Degrees, boil them till they be clear ; put them into Pots or Glaftes firft, ftir them till they be cold, or they will turn of a purple Colour *, cut a Paper to fit the Veflel you put them in, dip it in Brandy, lay it on, tie them down, and keep them in a Place not too hot nor too cold. To make Cherry Brandy Ratifie. Cerifes d'eou de vie. TAKE the Stones of the Cherries you preferved, crack them in a Mortar, and put them to a Quart of the beft Frandy, let it ftand till you can get Tome good Black Cherries 5 then put in what Quanti- ty you pleafe, and fweeten it to your Tafte, To make a Semey of Venifon. Venafou Semey. TAKE what Piece you like, loak it in warm Wa- ter, boil it a little in Salt and Water, then make, a Fade, or Bread Crumbs, rubbed through aCullinder, with White Wine and Butter boiled together, and fwcetened with Sugar*, mix lome Flour with your Bread Crumbs, to make it hold together *, make your Pafte pretty ft iff, then take an Earthen Difh the Big- nefs of the Difh you defign to fend it up in, that will conveniently hold it, butter the i ottom, and a Sheet of Writing Paper, then lay the Paper all over the Difh ; roll out a Peace of your Pafte, and lay on the Paper, then lay in your Venifon, with the fat fide down *, lay Bits of Butter on that, then roll out the reft of your Pafte and lay over it and clofc it down *, bake it till it be tender, then loofen the Edges of it, with a (harp pointed Knife, and lay it on the Difh you defign to fend ART of COOKERY. k in, and turn it upfide down, into the Diih ; take off’ the Writing-Paper, and lay a Border of Puff Pafte round the Kim of the Di(h, walk it all over with an Egg beaten, and bake it till the Palle is enough, and the other coloured fine; then take fame Red-Wine, the Juice of a Lemon, Butter, Sugar, with fame beaten Cinnamon ; draw it up in a Stew pan, cut a round Hole in the Top, pour it in, lay on the Piece again, and fend it up. 1 fhall mention fome particular Ways of drefiing Venifon; but as I have oblerved, plain mailed, bak’d or boil’d, is beft liked by us Engliih People. Venifon a-la Royal. Venaifon a-la Royale. TAKE a Haunch of Venifon, and three Parts matt it; draw it and ftew it a-la-braife, as you do a Piece of Beef; then make a Ragoo of Sweat- breads, Cucumbers, Afparagus Tops; dilh it and pour over it the Ragoo ; garnilh it with Seville Orange, and fried ParQey. ‘Vo roajl a Shoulder of Venifon• Epaule de Venifon. LARD the lean Part with Bacon*, matt it at a flow Fire, put into your Dripping pan fome White Wane, Salt, whole Pepper, an Onion fliced ; bafte it witii that, take Care you do not matt it too much, then bafte it with Butter, and dridge it with Flour and Breaa1 Crumbs, let it brown, and draw it; take the Liquor out of the Dripping-pan, and drain it through a Sievte; fkim off* the Fat, make it hoc, and put it un- der your Venifon*, you may lend fome Currant Jelly in a Cup or Boat, made warm with Red Wine ; gar- nilh as wou like beft. You may drefs any other Piece of Vcniibn the fame Way, r H A C K E R*s To make Cherry JVine. Vin de Cerifes. TAKE what Quantity you pleafe, Bone therrij and put them into a Hair Bag •, put it into a Prefs to fqueeze out the Juice to a Gallon; put two Pounds of Sugar, the finer the better •, put it into a Vefill to work, when it has done Bop it up ; let it Band for two Months, then bottle it, it will oe fit to drink in two Months more ; if you would have it ripe fooner, put a little Sugar in when you bottle it. You may make Currant or Rafberry Wine the fame Way: Some make them as they do Goofberry Wine* fome put in Wine, fomc Brandy; but, in my Opinion, good Sugar, and Plenty of it, is the chief Ingredient in Made Wines; be fure you let it Band Half a Year before you bottle it, that is, if you allow Plehty of Sugar *, if you do not, you muß bottle it fooner, as above; for the longer you would have it keep, the Tweeter you muß make it; natural Juice is the beß fweeten’d well, and Time enough given it. It will drink as well as moB fo- reign Wines. STo preferve Rafberries whole, or Strawberries. Fraifes conferee. CAther them before they be too ripe, put them into an Earthen Difli, Brew on them fome Loaf- Sugar, pounded and fitted ; let them lie two Hours; make a Brong Syrrup, according to the Quantity you would do, boil and fkim it; put in your Straw or Raßrerries, keep them Birring, Brinkle in fome Sugar now and then, boil them till they be clear, put them into Pots or Glalfes always obferve to Bir them till they are almoß cold, before you put them up, it makes them keep their Colour the better. ART of COOKERY. 169 To preferve Apricots. De Apricots preferve. TAKE them before they be too npe, pare and (lone them, and lay them in an Earthen Difh ; pound and fift a Pound of double-refined Sugar, and put over them •, let tlu m lie till the Sugar is diflblv’d, put them into your prelerving Pan, that is a Pound of Apricots to a Pound of Sugar ; let them boil quick, over a Charcoal Fire, flrinkle in Halt a Pound ot Su-? gar more in the boiling, a little at a Time •, let them boil till they be clear ; put them in Pots or Glafles, T0 dry Apricots. LET them boil to a Candy Height, and put them on Clafs-Plates to dry, dry them in a moderate Stove, and turn them with a thin Knife : To dry them another Way ; take the largeft you can get, pare and ftone them, and fill them with doublc-refin’d Sugar 1 fift fome Sugar on a Maflareen, lay on the Apricots, and fift Sugar all over them ; then fet them in a moderate Oven for an Hour, drain the Liquor from them, fift on more Sugar, fet them in again ; if they run out, make them up round, and keep this Order till they be dry; then put them into Boxes, paper’d with Writing-Paper. Apricots feche. To make Apricot Clear-cakes. Des Apricots tranfparent,. PARE them, and fcald them in Water; ftraln the Water from them ; take the Apricots from the Stones, and rub them through a coarfe Sieve; to every Pound of Pulp take a Pound of double-refin’d Sugar, pounded and fitted ; put Half of it to the Pulp, and boil it till it be clear; take the other Half, put a Quarter of a Pint of Water to it, and boil it to. a Candy Height; ikim it, put in your Apricots, and it well; put it into Glaffes and dry it; fet your THACKER** Glaffes be oF what Form you pleale, when they are dry loolen them round the Edges, and you may turn them out. Whire Flumbs are done the fame Way, onJy fcakL ed to take off their Skins. 1o boil a Haunch of Venifon, Gigot de Venaifon boulli. with common Salt, Jet it he four Days, turn and rub it every Day, wafh it in Wa- ter, tie it up in a Cloth, and boil it in a good deal of Water*, if it be a large one it will take three Hours i then difh it and fmd it up with Colliflowers, Carrots, Turnips, Savoy, Cabbages, as you like bell, or Kidney Beans, or mix fome ot thefe, as you pleafe. Send drawn Butter in a Boat. 1 fhall lay down fome Methods of boiling your Roots and Greens, though they may be known by a great many, but I prefume not by all. To boil green Sprouts. He jeun Choux bouili. TAKE off the Outfide Leaves and lay them by themf Ives, cur the Hearts a-crufs and a crofs, pur them into Water, and boil them in hard Wa- ter ; but put in no Salt, for that hardens them, and makes them longer a boiling; when they are tender, ft rain them and prefs out the Water, put them into an Earthen Pot, ftrinkle a little Salt on them,' and cover them down •, fet them by the Fire to keep hot till you want them ; then flrip the other Leaves off the t.talKS, and wafli and broil them as you did the other, in frefh hard Water, then order them as before. You may boil Savoys, Brodie, or any green Llerb, the fame Way ; in ordering your Greens in this Manner you will fave Half of them, which a great many throw away. ART of COOKERY. 171 7o boil and order Carrots. Des Carrotes bouilli. CUT off the out-fide Skin with a fharp Knife, boil them tender, flit them in Quarters, cut them in fmall Bits, and keep them in warm Water till wanted. 70 order and boil 7urnips. Navets bouilli. PARE them as far as the Skin goes; if you leave any of the Skin on, it makes them eat bitter; cut the large ones in two, boil them in hard Wa- ter, and they will look white and well; dice them, or fqueeze and malh them with a Piece of Butter, as beft lik’d ; put them into an Earthen Pot, keep them hot, and fait them to your Tafte. 70 boil young Cabbage. Ves Choux bouilli. ORDER them as you did the green Sprouts: A large Cabbage, cut into four Parts, cut out the large Stalks, part all the Leaves, and boil it in hard Water till tender. Order it as you do Sprouts, 7o make a Sauce called a Poiverade, Saufe poivreade. TAKE fomeVinegar, White Wine Water, the White of a Leek, fliced thin, three ot four Slices of Le- mon, fome whole Pepper and Salt; flew it over the Fire, mince a Shallot or two very fine, put the Shallot into a Boat or Bafon j boil the reft in a Sauce-pan, ftrain it, and put tlie Liquor to the Shallot. You will find it mention’d in many Receipts of the Book where it is to be ufed. 7c make a Sauce, Robert. 1 Saufe Robert. TAKE fome Onions, peel and (lice them, cut them like Di.ce, itnnkle them with Salt, dridge. THACKER'* over them a little Flour, fry them brown in clarified Butter, keep them conftantly moving tor fear they fhould burn, put in fome good Lravey with fomc "Vinegar, Mudard, and beaten Pepper. This is proper Sauce for Hog’s Feet and Ears, thicken’d with a Cullis of Veal and Ham, or a Piece of Butter mix’d ■with Flour, It is proper for fried 1 ripe or Neat’s Feet tried with Batter mix’d wjth fome melted Butter, your Difh being garnithed with fried Onions, To make Jelly of Lemons, or Oranges, Gcllc de Limmons. the cleared, and them that have the I thickeft Rinds ; rafp the Out-fides oft with a fine Grater, cut a Bit off from the Stalk, and fkoop out all the Infide, but leave the outftde Kind as thick as you can ; put them into Water, and Ihift them every Day for nine Days ; boil them in a good deal of Water, then take fome well tafted Apples, pare and flice them, and ftew them in Water till they are tender j alfo, vou nmft obferve to have Water and Apples enough, To that the Water may tafte pretty ftrong of the Apples, and to have fufficient to make your Syrrup of j when it is ftrain’d from the Apples, let it ffand to fettle-, take off the Clear; to a Pint of this Liquid, take a Pound of double-refin’d Sugar, boil it to a Sirrup; your Oranges being boil’d tender, but not to break, let them lie to foak a little in cold Water -, take them out snd put them to your Sirrup ; you muff have as much more Sirrup as will do for the Oranges, becaufe I have prepar’d it in this Manner, to lend it to the Table in fmall Glaffes, as you do Currants, or any other Jelly ; then when your Oranges are boil’d in this Sirrup a Quarter of an Hour, take them up, and put them into a Pot that will conveniently hold them without lying one upon another then fake the Pulp that you fkoop’d out of your Qranges, put to it fome of the Jelly ot the Au- ART of COOKERY. pies, bruize it well with a wooden Ladle or Spoort, llrain it into an Earthen Pot through a Hne Sieve or Cloth ; the Liquid being firft made warm, put it to your Sirrup that the Changes were boil’d in ; let it all boil together for ten Minutes, fkim it well, and put it to your Granges ; let them ftand till the next Day, lay Writing-Paper over them dole to the Oranges ; then put ail together into your Prcferving Pan again, and boil.them till they are very dear; put them into your Pot again, order’d as before, the Foe tied over with Paper and Leather ; when you make Ufe of any of the Jelly, as before-nention’d, put it into Glades, with fome of the Orange diced thin. You may make Marmalade of Oranges, they being prepared in this Manner, pounded in a Mortar, and boil’d in fome of the afordaid Liquor till it is dear and thick 5 put it into what Sort of Moulds or Glades you pleafe; when you would ufe any of them, open the Edges with a large Needle, and turn them out into little Glals Plates. You may candy any of the whole Oranges at Pleafure, by making of a ftrorg Sirrup, and boiling it to a Candy-Height; keep them moving in your Prtferving-Pan, till the Sin up begins to can- dy ; take them out, and put them into your drying Stove, fome in Halves and fome in Quarters. You may do as before direded in the preparing of the whole ones, to make into Marmalade, or to cut to put into your Jelly, To make Jelly 0} Pippins. Gellc des Pommes. TAKE a Dozen of Golden Pippins, pare and core them, flice them into three Pints of clear Water, put to them a Pound of double refin’d Sugar, boil them till they are all of an Amber Colour and fmootb, put them into what Shape of Glaf&s you like, and keep it for your Ufe. You may boil them into a Marma- lade, and put them into Glafles, as you were directed 174 THACKER'S for Marmalade of Orange; turn them out the fame* and ftick them with candied Lemon Feel. To make a white Jelly. Gelle blanc a faire. TAKE Half a Found of Almons, put them into hot Water till you can take off the Skins, beat them in a Mortar, with a little Orange Flower Water, and a little Cream, till they are very fine ; then take fome Jelly of Calves Feet, boil in it fome Icing-glafs till it is a very ftrong Jelly; (train it, put to it Half a Pint of White Wine, fqueeze in the Juice of two Lemons, fweeten it to your Tafle with fine Sugar, mix it with your Almonds, wring it through a Cloth, put it into a wcll-tinn’d Stew-pan, with a Piece of Cinnamon, and Lemon Peel; fet it on the Fire, and keep it (tirring, with a Whi(k, till it begins to thicken, which will be in two or three Minutes; take it off", keep it flirting till it is almoft cold ; then take fome Eggs, and make a Hole at each End of them, and blow them dry; then flop one End with a Bit of Pafte, and fill them at the other End with fome of this Jelly. You may colour fome of the Jelly, Red, Yellow, or Blue, juft as you like ; when they are cold, rub them over with beaten Whites of Eggs, and roll them in (mall-coloured Comfits; put fome fine Sugar in your Difh, fet them up on one Em, and garnifh them with dried Sweet-meats. You may keep fome of them plain, by breaking the Shells of them *, and taking off the Jelly •, put fome fine Jelly in the Bottom of your Difli; Jay in your Eggs on their Sides, lay betwixt and about them fome fine Lemon Peel about fix Inches long, cut like Straws, and boil’d in Sirrup till clear ; then take fome Chocolate, put it into Wa- ter, fweeten it with a little Loaf Sugar ; put into it fome Ringlets of Vermicelly, let it lie to foak in that till it is a little colour’d ; take them out with a little Slice; lay them on the Back of a Sieve to drain. ART of COOKERY. when they are drain’d well, lay them all round the Edge of your Difh •, this is call’d a Hen’s Neft, 175 How to make a Lumber Pye. Lumber Pye. TJ AISE a Pye to the Height of a Cuftard in the V Difh you defign to make it in *, cut out the Bottom, then take fome Pork, Vval, and Beef Suet, fealon it with Nutmeg, Pepper, Salt, and fweec Herbs; make it into Rolls the T hicknefs of a large Eel, three Inches long, being firlt minced like Forc’d- meat; then take the Caul of Veal, cut it in two Pieces the Breadth and Length of your Rolls; rub it over with Yolks of Eggs, rub them all over with that, and roll them in it * lay them into your Pye, put one in the Middle made round, fill up me Vacancies with Sweet-breads, blanch’d and cut in Dice ; feafon it as you did the reft, put in Tome Yolks of Eggs boil’d hard ; lay on them a Rafher of interlarded Bacon, put in fome Bits of Butter upon the Sweet-breads ; put in Half a Pint of good ftrong Broth or Gravey \ dole your Pye with the fame Pafte you railed it of, then lay a Border of Puff Pafte, all round the Difti Edge, and join it dofe to your Pye ; mark it all r< und with a marking Stick or a 1 kewer; pare it iff from the Edge of your Difh, brufh it all over with the Yolk of an Egg, and a little Cream ; bake it an Hour and a Half, when baked, cut off the Lid, and make a Ragoo of MuOvooms and Morels as you hive di- rected in feveral other Places ; put in a few Capers Hired, a Glafs of White Wine ; fkim the Fat off your Pye as much as yoU can, pur in the Ragoo, cut your Lid in tight Pieces, like Sippets i flick them in the Pye, and fend it up. N. B As ! could not get feme Things into their proper Months when they were in Seafon, T (ball mention them here, and mention the Months they are to be done in. THACKER* s To make Claer Fritters. Signets de clarie. TAKE the Leaves all of a Size as near as you can, cut off the Stalks, wafh them in Water, blanch them in boiling Water, then beat twelve Yolks of Eggs, mix’d with a little White Wine and Salt; then clarify fome Butter, make it hot in your Frying- pan or Stew-pan, then dip your Leaves, one by one, into your Yolks of Eggs, and pur them in your Pan fmooth ; fry them brown like Fritters, and fet them before the Fire •, then melt fome Butter, with a little Juice of Lemon and Gratfey, put it in a Cup, and fet it in the Middle of your Difli; difli your Fritters round it, and garnifh with fried Parfley and Seville Orange.—To be done in June. How to make a Marmalade of Warden Pears. Des Poirs en Marmalade. IT ARE, and cut them in Slices from the Cores* put them into as much Water as will cover them, fet them over a Fire, covered down clofe; put in a Stick of Cinnamon, a little Sugar, and two or three Cloves •, when they are tender, pafs them through a Cullinder, with a fmall wooden Ladle ; then take a Pint of Water, and a Pound of double- refin’d Sugar, boil it to a Candy Height, and put in a Pint of the Pears, that you rub’d through the Cullinder; add to it Half a Pound of double-refin’d Sugar, beat to Powder ; ftir it till it be clear ; put it into Pots or Glaffes. This may be done in this Month. To preferve Mulberries. Meurs preferve. rT ATHER them before they are too ripe, pick J them from the Stalks, lay them in an earthen Pot, ftrew over them fome double-refin’d powder’d Sugar; then take fome of them that are thoroughly ART of COOKERY. ripe, fqueeze out their Juice through a fine Cloth or Sieve; to a Pound of Mulberries take a Pound and a Halt of double-rcfin’d Sugar; make it into a Sirrup, with a Pint and a Half of Mulberry Juice ; fqueeze in the Juice of two Seville Oranges or Lemons; fkim it very well, put in the Mulberries, keep them moving in the Sirrup, and boil them till they are clear. Put them in Pots or Glades for your Ufe. How to make Marrow Loaves. Pain de Mouelle. TAKE Half a Dozen of French Rolls, cut a Piece off from the Tops, take out the Crumb, lay it to foak in Cream ; take the Marrow of two Marrow- bones, (bred it fine, take Half a Pint of Spinage Juice, take the Bread out of the Cream, put it into a Mor- tar, with a Piece of Butter, and the Spinage Juice ; feafon it with Nutmeg and Salt; put in a Glafs of White Wine, pound it all well together; put in your Marrow, fqueeze in the Juice of a Lemon, mix all together ; then fry the Rolls in clarified Butter, or rub them well with Butter within and without; let them in an Oven, or crifp them before a Fire, with the Pieces that you cut off the Tops ; likewife put four Yolks of Eggs into the Mixture before-mention’d; mix all together, and fill the Rolls, bake them in an Oven an Hour. Difh them up, and garnifh therq with fried Parfley. Thefe are properly called. Mat- row Loaves d la Smithergell. To drefs Mutton the Turkifh Way. Mouton a la Turqeie. with a Cleaver •, put it into a Stew-pan, wadi a Quarter of a Pound ot Rice, with fome whole Pep* per, and a little Mace ; flice in three or four Onions, put as much Water to it as will cover it, put in a Faggot of Sweet Herbss flew it over a flow Fire \ THACKER*- s chop the Bones of the Leg to Pieces, put it into a Lot, put to it three or four Turnips pared and fliced, * Carrot likewife, with tour Heads of Celery, cut and wafh’d clean •, foil it well, and flam it; keep /applying you Mutton with this Broth ; take Care your Mutton and Rice do not burn to the Bot- tom ; when the Nice and Meat is fender, toaft fome Pieces of White Bread 5 difh it up in a Soop Difh ; {lick the 7'oafls all round, and fend it tor a Top-Difh of the firff Courfe. To make a Neat* s Feet Pye. Pate Pieds de Beuf. TAKE two Neat’s Feet, when boil’d and clean’d t.ike out the Bones, mince them fine, put tq them Half a Pound of Beef Suet chopt fine, Half a Dozen /Apples, pared, cored and cut. Half a Pound of Currants and Raifins wafh’d and pick’d clean, a, Quarter of a Pound of fine Sugar, Half a Pint of White Wme, a little beaten Cinnamon, Nutmeg, and Mace; put in fome Salt; fheet your Difh with PufiT- pafte; mix all your Ingredients well together, put them into the Pye, lid it, and bake it. To bake Neat's Feet. Pieds de Beuf au four. CLEAN them as before, take out the long Bones* lard them with Bacon, brufti them over with the Yolks of raw Eggs, feafon them with Pepper, Salt, anu Sweet Herbs Aired fine •, put them into a conve- nient Thing, with a little Gravey at the Bottom; let thtm in an Oven for a Quarter of an Hour, draw them, and baftc them well with melted Butter ; let the larded Sides of them be uppertuoft, cover them with a Sheet of i aper ; fee them in the Oven again till they an baked tender, then draw them ; dilh them up haqufomely. Gamifh the Difh with fried Onions, m ike a Sayce Robert, and put under them, made as ypu will fee before dirt&edo ART of COOKERY. To make a Sweet Pye of a Neat's Tongue. Pate de Langues de Beuf. EOIL a frelh Tongue very tender, blanch it ; when it is cold, cut it into thin Slices, and (beet your Difh with Puff-pafte ; fafon it lightly with Pepper, Nutmeg, Cinnamon, and Sugar, all finely beaten •, then put into the Fye a Lare of Tongue, then ftrew over that fome Currants and Raifins clean’d, wafti’d, and pick’d; put in fome Dates, fton d and cut in Halves; lay on that lome Marrow, cut in Dice, then lay on fome more Tongue, then fome Currants, Raifins, and Marrow, with fome Grapes that are not too ripe, plain Butter over all; ftrew over it fome fine Sugar, put in a Gill of Red Wine, clofe it, ice it, and bake it; when it is baked cut off the Lid, draw up fome Butter, with a Gill of Red Wine, grate in fome Nutmeg, put in fome Sugar, with the Juice of a Seville Orange, dull in a little Flour, draw it all up thick, pour it over the Pye; cut the Lid in two, and lay it upon the Pye again, fo that it may be leen what Soft of a Pye it is, and fend it up. To make Rajherry Jelly, Gelle de Fraifes, PICK them, put them into a Pitcher, fet it in 4 Pot that will conveniently hold it ; put as much Water into the Pot as will reach three Parts or more, but not fo high as it will boil away ; let your Pitcher be popp’d very dole, let it boil till the Rafberries are become to a Malh, then (train them through a Flan- nel Bag, as you do Jelly ; then take a Pint of Water, put into it a Pound of double refin’d Sugar, fkim it and boil it rill it comes to a Candy Height; then put in a Pint of Rafberry Liquor, with a Quarter of a Pound of Loaf Sugar more, let it fimmer over the Fire till the Sugar is all melted *, (kirn it very well, and put it into Glaftes. This is the beft Way of ma- WHACKER' s king Jellies of Currants, Cherries, and Gooflberries 5 obferve that all the Fruit muft be thoroughly ripe, pick’d clean, that are done this Way. The Cher- ries muft be fton’d and ftalk’d, and to two Pounds of Cherries you muft put in Half a Pint of Water. Gooflberries the fame, that is, any Fruit that has Stones in them muft be taken out, as you did the Cherries. To pickle Walnuts white. Noix ccnjit au Vmaigre blanc. rT ATHER them at the fame Time you did the T other, ftiek a Fork in the Stalk End, pare off the green Feel with a very (harp Knife, and wipe the Knife often to keep it from colouring them, put them into Water as you pare them, then cut a Lemon in two, and rub them with it to make them keep white -, put them into Salt Water and Vinegar ; cover them, then fet them on a Charcoal Fire to fim- mer, but not to boil ; put them into wide-mouth’d Bottles, with diftill’d Vinegar •, put on a little fweet Oil, and tie them down, but firft cork them. 10 preferve Walnuts, Noix a preferve. GATHER them as before, and put them into Salt and Water, fhift them every Day for a Week, then boil a Brine and put to them ; let them ftand till the next Day, (train them, and put fome Vine Leaves into the Bottom of a Hrafs-pan ; if you can- not get Vine Leaves conveniently, take Currant-7'ree Leaves *, lay on them your Walnuts, and more Leaves on them again ; put to them as much hard Water as will cover them, and two or three Spoonfuls of green- ing, as directed in greening of Codlings ; fet them over a flow Fire for two or three Hours to tender them, blit not to boil * you mull do them carefully, then take them our, and put them into cold Water 5 then make a Syrrup of Powder Sugar ; take double ART of COOKERY. their Weight, and to each Pound put alfo a Pint of "Water ; boil and fkim it, then beat the White of an Egg very well ; it will do tor four Pound of Sugar, let the Sugar boil up, drop it in, ftir it, and it will rile up *, take it off the Fire, and let it ftarrd a little, then fkim off' the Top, and the Bottom will be very clear*, put in your Walnuts, fet it on the hire again, and let it fimmer tome 1 itne *, take it off and fet it out again, fo keep this Order till they look clear; put in the Juice of a Lemon, and forne Orange blower Water, let it fimmer a little longer*, take them off* and put them into Pots ; tie them down when cold. How to make JVcalnuts keep all the Tear. Noix a garder tout I' Annee. AS I am now treating of Walnuts I fhall give you a Diredlion how to keep them all the Year„ to eat as frefh as new gather’d, likewife Fil- berts, &c. When ripe and fit for gathering, take fome Crabs, and ftamp them, and lay a Fare of them and a Lare of Walnuts into an Farthen Pot, till you have fill’d it; let the Crabs be the laft Lare, then cut a Paper to fit the Top of the Pot to go down within, then render fome Mutton Suet, and fhred it all over; when it is almoft cold, let it be thick enough to keep out the Air. You may order Filberts the lame Way, or Flazel Nuts *, let their Hufks be on ; if they be quite ripe, and will (hell, you may put them into Bottles and cork them tight, cut off the Tops of the Corks and rofin them down. You may bottle Walnuts the fame Way, putting them into wide- mouth’d Bottles, or into Jars, if you cork them run Rofin over them, and tie them down with Leather. THICKER’ s A U GUST. To make a Craw-fifh Soop. Pot age d'Ecrevices. BOIL them, pull off the Tails, and pick off the Shells, then take off their Legs, and at the Ends hext their Bodies you will find a little Bag, which you muff take away, for it is bitter, then take out the woolly Part that is in their Bodi s, and throw it away ; pur their Shells into a Marble Mortar, and pound them to a Pafte; you may make your Stock ot what Sort of Fifh vou can conveniently get, that is of Cod- fifh, Scare, Whitings, Place, or Part of all •, clean and wafh them well, and boil them with Sweet Herbs and Onions, whole Pepper, and a little Mace •, feafon it with Salt to your Tafte *, wh n boil’d enough, put in your pounded Craw fifh, fiir ad togtth r and ftrain it through a ' ieve *, let it ftand to fettle, fkim off the Top, and pour the Clear from the Bottom ; take Care none of the Bottom goes in, tor it will make your Soop tafie fmdy *, take Tome of the Broth, and put in it the Cruft of a Penny Brick * let it foak and fimmer over the Fire till it is tender, then rub it through a Sieve, and put it to the reft ot your Stock ; then make fome Forc’d-meat of feme ot your raw Fifh, a middling-fiz’d Whiting or fmall Codling, but a Carp is the beft ; leave the Head and the Back bone whole, mince the Flefh with Marrow or good Beef Suet, fweet Herbs, feafon’d with Pepper, Salt, and Nutmeg •, put in fome Bread Crumbs, work it up with the Yolks of Eggs, and beat it fine in a Mortar ; but- ter a Maffereen, or a little Difh ; lay on the Bone or Head of your Fifh, turn it round, and fallen the Head to the Tail with a Pack-thread, then rub the ART of COOKERY. 183 tone over with Yolks of Eggslay on the Forc’d- tneat, fafhion it like the Fifh, and rub it over with melted Butter; ftrinkle it all over with Bread-Crumbs, and bake it, your >oop being fet on the Fire to boil fofcly * put in the Tails of your Craw-fifh, with fome French Rolls dic’d and dried before the Fire, or fried in Butter j fkim off the Fat, and difh it with bak’d Fifh in the Middle j take Care how you take it off the Difh for Fear of breaking, firft loofen it with a thin Knife. For further Particulars, fee Lobfler So op. “To a-la-mode Beef. Beuf a la Mode. a little Round of a well-fed Heifer or X Kiley, bind it round with a Cord ; then take a a Piece of fat Bacon, and cut it into large I ard-downs *, then fhred a Handful of Parfley, with a little Thyme ; mix it with Pepper and valt, and roll your Lard- downs in it •, then with a large Larding-pin, lard your Beef through ; then put a Drainer into a Soop-pot* and put in the Beef ; feafon it with whole Pepper, Mace, Salt, three or tour Onions, two or three Carrots and Turnips a Bottle of Rhenifli Wine, with as much Water as will cover it *, put on the Cover, and bake it with Floufhold Bread; whe » bak’d ma e a Ragoo of Sweet-breads, dilli’d Carrots and Turnips, make it pretty thin; difn it, take off the Curd, drain the liquor, fkim off the Fat, and put 10me of the Liquor to your Ragoo; take Care if does not make it too ftalt, pour it over your Beef, then having fome Sippets of White Bread dried before the Fire, or in an Oven ; flick them all round, and lend it up. You may garnfh with Greens, &c. T0 collar Pig like Brawn to he eat in Summer. Cochon en ruelle d la maniere de Chair de Verrat. YOU may make it a middle Difh : Take a fat, large, fucking Pig; let it be made very clean THACKER’s from the Hairs, and cutoff the Head clofe totheEars,cut it even down the Buck ; take out the Bones and En- trails, wain it very clean, and put it into warm Wa- ter to toak out the Blood •, (hilt it, and let it lie for twenty-four Hours, dry it well with a Cloth; cut Tome of the thick Part or the aftu Shoulders, and put them into the Middle ; lealon it very well with bait, then beat Tome Pepper and Mace very fine, and feafon it with it; then cut Tome large Iquafe Pie < of Bacon that will go quite a crofs the ig, three in- ches a-part; then begin at the Tail-end ami roll it up, and then in a Cloth tie it tight at both Ends, an11 ro, . it with Inckle; put it into a Pot, with Water enoug , fome Salt, and three or four Bay Leaves ; let it boil till it is pretty tender, then having a Set of Neat’s Feet, prepared as follows: Put them into a Pot, with Salt and Water, and boil them till you can eafijy take out the Bones, then cut them even, and fpread them on a Tin Dripping-pan even, all of a Thicknels, and the Length of your collar’d Pig, fo that when it is cool it will ftick all together ; when the Pig is boil’d as above mention’d, tie it afrefh at the Pmds, and frefh wrap it with the Inckle, and hang it up to cool; then untie it, and with a thin Knife take the Neat’s Feet off the Dripping-pan, roll them round the Pig; then roll all in the Cloth again, tie it, rope it as before, and boil it again tor an Hour ; then having a Tin Mould made the i hicknefs of your Collar, and the Length; fee the 'Pin on a Board, untie one End of the Collar, and draw up the Cloth, or cut a Piece off' the End that goes downwards, and put it into the Mould ; then have a round Board that will go within it, and fet a Weight on it that will prefs it very tight; let it ftand till the next Day, then take it out, and make a Pickle for it in the following Manner : To a Gallon of Water, put in a good Hand- ful of Salt, Half an Ounce of Salt-Petrc, a Handful of Oatmeal, a Quart of Bran, a Pint of Vinegar, Half ART of COOKERY. 185 a Pint of ' pints of Wine ; boil it and drain it through a Sieve, let it Hand to cool, then take the Pig out of the Cloth, and rope it with clean inckle, like Brawn ; let it be covered with the Pickle, cover it as clofe from the Air as you can, and it will keep a Quarter of a Year: The Spi r its of Wine will not make the Collar tafte at all amifs, but make it keep a great whil kng-r. This is a Secret worth knowing, to be made ule of in any Thing ol this Kind, in particular for Brawn. To make an Umble Pye. Omble Pate. IT is made of the Heart, Liver, &c. of the Deer, either Buck or Doe ; wafh them, three Parts boil them, then mince them fine, and to a Pound of this take two * ounds ot Reef 'met, fhred very fine; then take two Pounds of Currants, well walk’d, rub’d dry, and pick’d clean, a Pound of Kaifins Hon’d and chopt; then take four large Apples, pare, core, and chop them ; then flice rhin two Ounces of candied Orange, Citron, and Lemon Peel, mix all together with Half a Pint of White Wine ; mince the Rind of Half a Lemon, and Tqueeze in the Juice of a whole one ; leafcn it with Salt, Nutmeg, Cinnamon, and Mace*, let all be well mixt, and fill your Pye, either rais’d or in a Dilh ; bake it two Hours in a (moderate Oven. To make a White Pricafy of Pigeons. Pigeons en P'ricajfee Blane. CLEAN thc-m cut them in Quarters-, wafh them very well in warm Water ; put a good Piece of Butter into a ‘tew-pan, with a Faggot of fweet Herbs, lay in your Pigeons with their Flefli Sides down, ftrew in ibme Salt, with fome whole Pepper, and Mace-, cover them down tight, and fee them on a (low Fire to fimmer till they be a little ten* der, then make a white Lare tor them, as you will fee 186 r H 4 C K E R’ s for a White Fricafy of Chickens ; put in the Liquor that came from them in the dewing, then having fome Parfley boil’d, put in feme hired fine, tols all up to- gether ; difli them, and fend them up hot, garmfh’d with Lemon and Barberries. To drefs Pullets a la Smithergell with Oyfiers. Poulets an Stniihrrgall. TAKE two fmall Pullets that are fat, draw and trufs them as for boiling. Tinge and let them lie in warm Water to foak out their Blood ; then dry them with a Cloth, and take a Score of pretty large Oifters, and fhred them, with fome Farfley and Beef Suet, a fmall Onion, fome Bread Crumbs, Pepper, and a little Salt and Nutmeg ; work it up with the Yolks of Eggs, put it into their Bellies, and fpit them, then rub them over with Butter, lay on it a Handful of Farfley on their Breads, and on it a large thin Slice of fat Bacon; tie it on with a Paper over all; and road them ; then having feme Ciders blanc’d in their own Liquor, vvafh them out of it, and take off their Beards ; put them into a Slew pan with their own Liquor, the Juice of Half a Lemon, two Spoonfuls of White Wine, Half a Pound of Butter, grate in a Nutmeg, mince Half an Anchovey, with a little Onion *, put in Half a Pint of Cream, dud in a little Flour, je-t it on the Fire, draw it up thick, draw off the Fowls, and take all off their breads; difli them, and pour the Sauce over them. Garnifh with fried Ciders and Lemon. Beef a-la-Mode to eat cold, Beuf d ht Mode froid. TAKE a Round of Beef, or Part of one, iard It with large Lardowns of Bacon, dipt in fweet JHcrbsapd Apices; pur ir into an Earthen Pot that will Conveniently hold it, |a ft tie it round with Inckle; put to it a Bottle of Re d 'Wine, an Ounce of Salt-petre9 io.mc vyhok Pepper and Mace, with a Faggot of iweet ART COOKERY. Herbs, and as much hard Water as will cover it; put in Tome common Salt, do this in a Morning *, let it ftand till Night, then turn the other End downwards, tie over the Rot two Sheets of brown Paper, and bake it with Houfhold Bread ■, let it ftand to cool in the Pot, take the Fat off, let it to dram, and ufe it as collar’d Beef. If you would ufe it hot, make a Ra- goo for it, as for a Herrico; See Herrico of JViutton i or lend it up with ragoo’d Sweetbreads. Neat's Tongue a la firaife. Langue de Beuf d la Braife. YOU mud blanch and fkin the Tongue, and cut off the Root; lard it as you did the Beet, then take a Stew-pan, and lay at the Bottom Kalhcrs of Bacon, then Stakes of Beef fcaTon’d with Iweet Herbs and Spices lay in tne Tongue, and Jay Bacon and Beef above and below cover it with a Cover that will fit, make a Fire above and below, let it ftew four or five Hours, moiften it with ftrong Broth; when it is enough, fend it up with a Ragoo of what you like. See Ragoos. To pickle Neat's Tongues. Langue de Beuf confit au Sel. ORDER them as you do Hams the common Way for pickling to dry ; and let them be done jn the Weftphalia Way. To drefs Cardoons. Des Char dons apprete. CLEAN, (crape, and cut them like Celery, an Inch long, blanch them in a Pot of hard Water, an Onion or two, a Faggot of fweet Herbs, fome fat Paeon, and a Piece of Butter work’d in Flour; let them flew till tender, then make a Brown in a Stew-pan, with Butter and Flour; put in fome good Gravey, fqueeze in fome Lemon; put in fome Pepper, Salt, T HACK E R’s and Nutmeg ; let it ftew till it is the Thicknefs of a Cream •, difh it with Sippets of Bread under. Gar- nidi with fried arfley and Seville Orange or Lemon. You muft drain them from the Liquor they were •boil’d in, before you put them in the brown. Cm do on s Parmajan. JDes Chardons au Parmefan. THEY are done fome Times i armafan, that ,is Tome Cheefe fcrap’d in, and put in Bread Crumbs, brown’d with a Salamander, or a hoc Fire- fhovel. Parjnafan is a Cheefe, in Italy, fo call’d. There are feveral Things done the fame Way, which I lhall mention in their proper Places. To drefs a Carp au Court Bouillon. Des Carpes au Court Bouillon. TTAVING fcaled and drawn your Carp, cut J[ | the Fins and Gills-, lay it in an Earthen I an> and throw upon it fome Vinegar and Salt, (raiding hot; boil it in White Wine Vinegar and Water, with Onion, Pepper* and Butter ; when it is boil’d, ferve it up in a clean Napkin. Garni lb with Parfley lor the tjrft CourL, or lend it in a Difh without a Napkin, with Sauce as directed in the firft Number ol this Book. Court Bouillon has been mentioned fevefal Times, fo I chufe to give you it in a particular Man- ner, that it may ferve upon any Occafion, when you have a Mind to drefs any Sort of Fifti that Way : It is compofed of Water, Vinegar, White Wine, Salt? Onion diced, Horl'e Raddilh, whole Pepper, a Bundle of fweet Herbs, boiPd all together ; let it ftand tq cool, then pur it into your Filh-Kettle ; put in your Fifh, boil it leifurely ; obferve the Sauce in drefling a Carp this Way 7*o broil a Carp. Des Carpes grille^. SCALE it, take out the Entrails, and rub it clean with a wet Cloth ; (core it on the Sides, fealon ART of COOKERY. 189 it with Tweet Herbs fhred fine, Bread Crumbs, Pepper, Salt, and Nutmeg •, broil it in a double Gridiron, with butter’d Writing ;'£pcr under, and over it; (hut down your Gridiron, fet it on a Charcoal Fire to broil, turn your Gridiron often, then make Sauce for it as follows : 'Take Half a Pint of Red Wine, put it into a Stew-pan, with an Anchovey fhred fine, with a little Onion, grate in a little Nutmeg, fquceze in the Juice of a Lemon, put to it fix Ounces of Butter, duft in a little Flour, draw it up thick, unfaden your Grid- iron, take off me upper Paper, and lay the Difh upon it that you d- fign to fend it up in ; turn it upfide cown into the Difh, take off the other Paper, pour your Sauce over ;t, garnifh it with Hode Raddifh and Lemon. You may drefs 'Tench, Trout, or ‘ almoa Trout, or Haddocs the fame Way ; fend up plain But- ter in a Balon. A white Cullis Meagre. TAKE what Sort of Fifh you can conveniently get, dean them, and fcale them, it required ; wafh and dry them with a Cloth, rub them over with Salt, let them lie two Hours, butter a convenient Thing, lay in your Fifh, brufh them over with melted Butter; let them in an Oven to bake ; when bak’d, take the Flefh clean from the Bones •, blanch a Handful of fweet Almonds, and pound them with the Flefh only of your Fifh, and four or five Yolks of hard Eggs ; take five or fix Onions, two Carrots and two Parlnips, cur them in Slices, pat them into a Stew-pan with Butter, and flew them, turning them from Time to Time over the Stove; and when they begin to brown, wet thtm with a thin Peas Broth ; when this has boil’d for a Quarter of an Hour, (train it through a ieve into another Stew-pan ; feafon it with fome Truffles, IVkifhrooms, a Leek, a little Parfiey, a Couple of Coves, and put in fome Bread Crumbs as big as two Eggs; fee it a fimmering over a gentle Fire for a Coulis hlanc en Maigre. THACIiER’s Quarter of an Hour, then mix amongft it your pourkL ed Fifh, Almonds, and Eggs v fet it a ftmmering, but keep it from boiling, left: you (hould change its Colour ; ftrain it through a Sieve, and ufe it for your Soops, and Ragoos, &c. in Meagere. Mutton Cutlets in Batter. Cottelets de Mouton en Pate. CUT them handfomely off a Neck of Mutton, cut theFlefli off the Ends of the Bones, an Inch long, flat them with a Cleaver, lay them to marinate in Vinegar, Water, White Wine, a diced Onion, a Faggot ot Herbs, whole Pepper and Mace, and a little Salt for an Hour *, then take the fame out, make your Maiinate boil in a Stew-pan over a Charcoal Fire, put in your Cutlets, let them fimmer in it for two Mi- nutes •, take them out, let them lie to cool, rub them over with Yolks of Fggs, feefon them mth Bread Crumbs and fweet Herbs, Hired fine, a little Pepper and Salt j make a Batter lor them as tor Tripe, dip them in this Batter, and try them in Hog’s Lair ; put fome of the Marinate in, made hot and {train’d into a Boat, then difti your Cutlets round it. Garnilh with Capers and fried Parfley. To roafi a Carp. Carpe Roti. TAKE a large fat He Carp, fcale and dean it Very wdl, take out the Entrails, make a Pudding for the Belly of it as follows ; take the Melt, with the Flefii of a large Eel, two Anchovies, fome Mufh- roorm, Sorrel, Parfley, Pepper, .Salt, with a Piece of good Butter, fome Crumbs of Bread, grated Nutmeg, the Yolks of two Eggs, and fome Lemon Peel Hired fine •, chop and mix all together, pound it in a Mor- tar very fine; fill the Carp’s Belly with it, and ftew it up, then fpit it on a convenient Spit; put the Spit in at the Mouth and out at the Tail, (hen provide ARf sfGOOKIRY, Lome Laths, rtiade of HaZd, or any fweet Wood, fallen firft one, let it be lunger than the Carp, four Inches at each Fnd, then place another Lath an Inch from that, rather longer than the other, and To all round the Carp, one fhort one and one long one, tor the better Gonveniency of its being fattened to the Spit; lay it down to roaft, batte it with Butter and Red Wine, it will take an Hour roattmg, it a large one ; then lay it in your Dilh, take off the Larhs care- fully, without breaking the Fifh, draw our the Spif, take the Liquor it was batted with, fkim off the hat, ftrain it into a Stew-pan, add fome more Wine to it, with Halt a Pint ot Gravey, a large Onion ftuck with three or four Cloves, an Anchovy minc’d very fine; fqueefce in the Juice of a Lemon or Seville-Orange, Hired a Spoonful of Capers, with a little blanch’d Parfley; put in a v core of Differs, blanch’d and wafli’d clean with the Clear of their Liquor; let all fimmer a little oyer the Fire, put in three Quarters of a Found of Butter; leave a Piece to work Flour in, enough to thicken the Sauce, draw it up all together to the Thicknefs of a Cream, pour lome of the Thin of the Sauce over the Fifh, and put the reft of the into a Boat. Garnifh with Horfe Radditti and Lemon, and Pattie Petees, made of the Forcing of the Carp; fo you may roaft Pike, or any other Sort of Fifh that you chwfe. To butter Crabs. t)es Ecrevices u beurre. BOIL them, take the Meat out of their Bodies, mix it with the Yolks of three or four hard Eggs, fome White Wine Vinegar, Wpper, and alt, ftrain it through a Sieve, and work it through wirh a Spoon; take the Meat out of their Claws, and mince it, mince an Anchovy, put all into a Stew pan together, put to it a Piece of Butter, duff in a little Flour, and ftir it till it is the Thicknefs of a Creaip ; clean the Shell very well, and fend it in it, or in a Plate with T H A C K E R9 s Sippets cut off a French Roll, and dried before the Fire. To ragoo Crow-Fijh. Des Berenices en Ragout. WASH them well, and boil them in Water, then pick them •, take off the T ails, and the reft of the Shells, having firft taken out the Body, to make your Cullis ; cut oft' the Enos of the Tails next the Body, and mix the reft with feme Mufhrooms and Truffles ; tol's up all together with a Model of Butter, then moiften it with a little ftrong Broth, and fet it a fimmering over a flow Fire, having lealon’d it with Salt, Pepper, and Onion •, when it is enough, thicken it with a Cullis of Crow-Fifh firft, and ferve it in warm Plates or little Lillies. See tor Crow filh Cullis. B'o make new College Puddings. Boudins a la Maniere des Colleges. TAKE fome Bread Crumbs rub’d through a Cul- linder, with the equal Quantity of Beef Suet fhred very fine, mix it together, fealon it with Cinna- mon, Nutmeg, and Salt, put in a little Sack, Sugar, a Glafs of Brandy, fome Currants well wafh’d and dried, fome Raifins ftoiTd and chop’d •, make it into Pafte vvith Eggs, leave our Half the Whites, add to it a Spoonful ot Ale Yeft that is not bitter, mince fome Lemon and candied Citron Peel, work all toge- ther, and let before the Fire to rife, make them up in the Shape of a Hen’s Egg, fry them in clarified Butter over a flow Fire. There is a Receipt of this Sort before, try which you like beft. To make Rcifp Jame. Jam de Fraifes. PICK out the beft of them, and take out their Stalks, put them into an Earthen Pot, and bruize all to Pieces j take the lei's Half and put them into a Stew pan, fet them on a Charcoal Fire, and ftir ART of COOKERY. them till they be all to Pieces; then ftrain and rub them through a coarfe Sieve to take out their Seeds ; to a Pint of that take a Pound of fine Sugar, let it boil, and fkim it; then take the Weight of the other Parc of your Ralbenies of fine Sugar, mix them to- gether, ftir them, and put them to the other; let all bod up quick till they be clear, take them off the Fire, ftir them till they be almoft cold, and put them into your Pots; inftead of taking out their Seeds fame put in Currant Jelly. To make Rajherry Clear Cakes. Gateaux des Fraifes tranfparante. ORDER them as you did at firft, that is, to take * out their Seeds ; take double their Weight of Sugar, put Half of your Sugar into your Preferving- Pan ; to a Pound of Sugar, put Hah a I int of Water, boil it to a Candv Height, take the reft of the Sugar arid put it into another Prefrrving-Pan, with the Clear oi you; Ralberries, and boil ir pretty high likewife ; then put it to your Syrrup •, fet it on the Fire, and keep ir ftirring till all be well mjxt anci look clear, but don’t let it boil ; put it into what dorm you pleafe, dry them leifurely, and pur them into paper’d Boxes: This is the Way ol making Clear-cakes of moft Kinds of Fruit. To boil Kidney Beans, Des Aricots la Maniere de les accommodee. them, and cut them flant Ways about an i T Inch long ; put them into Salt and Water for an Hour, fet on fome hard Water, make it boil, ftrain your Beans, and put them into your boiling Water ; let them boil till they be tender ; ftrain and difh them as you do Green Peas, r fl A Q K E R's To pickle Kidney Des Aricots confit. TAKE off the End that the Bloffom is on, and put them into a ftrong Brine of Salt and Water, ftht them every other Day tor nine Days, then boil a frcth Brine and put to them, flop them down and let them ftand till the next Day, apel they will turn yel- low ; ftra n them from the Brine, dry them well, put them into a BrafsiPan, fet them on a flow f ire, with as much White Wine Vinegar as will cover them clofe, and they will turn as green as Leeks > put them into a Jar; put to them what Spices you like, and tie them down ; if they fhould mutter, ftrain them frojri jPiekle, and boil it with fome frefh Vinegar *, wipe your Beans, if they require it, and put them into the Pot again j let the Pickle ftand to fettle, and put the Clear to them again. Girkins are done the fame Way ; you may put to them a little Pill, if you pleafe. N. B. Potatoe Apples, Reddifh Bodes, Efturgeon Seeds, g.re alto done the fame Way. To preferve Kidney Beans. £)es Arieots 4 garden tons V Annce. rICK the young ones, put them into Salt and Wa- ter, fhitt them into frefh Salt and Water every Dav for tour Days ; put them into frefh Salt and Wa- ter, fet them on a (low Fire covered clofe to green, but don’t let them boil; then ftrain them out, and put them into Pewter Difhes to dry ; put them into a pa- per’d Box and keep them dry; when you would ufe any, foak them in warm Water to take out the Salt \ malce ufe of them as you do frefh ones. To dr?Js Venifon in Stakes, call'd a Qivfa Wemijon en Ttenches. r | AKE a Neck of Venifon, cut it in Stakes as you | would Mutton, and flat them with a Cleaver; fait them a little, and let them lie a Quarter of an ART cf COOKERY. 195 Hour, then flour and fry them in Butter; brown your Stew-pan with a little Butter and Flour, put in a Pint of ked Wine, in a Lemon, let the Stakes ftew in it, but do not let them be top much done; fweeten it with >ugar to your Tafte. Garnifh with Seville Orange, or Lemon and Barberries. 7o make a Ragoo of Venifon. Venaifon en Ragout. LARD what Piece you chufe, flour and brown it in a Stew-Pan with Butter; take it out and dridge in fome Flour, put in fome good Gravey, an Onion Hired fine, with an Anchovy, the Juice of a Lemon, fome Red Wine, Pepper, and Salt, a little Nutmeg, a Faggot of fweet Herbs; let it ftew, clofe covered, till it be very tender; difh it with Toafts of White Bread under it. Garnifh with Pickles and Lemon. To hajb Venifon. Venaifon hachee. CUT it in thin Slices, from a Haunch that has been roafted; put a good Piece of Butter into a Stew-pan, and put in your dic’d Venifon, keep it Hir- ing with a Spoon Ladle till it be thoroughly hot; put it into a Difli, then make a rown with a Piece of Butter and Flour; put in forpe good Gravey, Pepper, Salt, pickled Girkins, and a few Capers fhred a little ; put in a little Pickle from the Girkins, a Spoonful of Catchup, a few Mufhrooms if you chufe, a little Red Wine ; let all ftew together, put in your Hafh, let it juft boil up, and difli it on Sippets of White Bread. You may hafli Mutton the fame Way, or roaft Beef, &c. To dpefs Weaver a Fifh fo call’d, Fives appreti THIS Filh 1 have not fcen in the North, it Salt Water Filh. } £hall mention feme parti- THACKER' s cular Ways the French drefs them •, but they may be drefs’d the fame Ways we do Trouts boil’d, tried, dewed, potted, boil'd or bak’d ; with the fame Sort of Sauces, as Anchovy, Ciders, Lobders, Shrimps, Crabs, Cockles, or Sauce as directed in the firft Month of this Book. When you broil them, having clean’d and drjed them, fcore them on the Sides with a fharp Knife, fait them, and dip them in clarified Butter ; dridge them with Flour and Bread Crumbs, broil them on Writing Paper on a Gridiron, on a flow Fire; fird butter the Paper, then take fome Cabbage Lettice, take the Hearts of them, cut them in two, boil them a little in alt and Water, and flew them in a Stew-pan with a good Piece of Butter, and a dic’d Onion; put in fome Gravey, the Juice of a Lemon, feafon them with Pepper, Sait, and Nutmeg. If you would drels them meagre, put in Fifh Broth mftead of Gravey ; add a little White Wine and a mmc?d Anchovy ; put the dew’d Lettice in the Difh, and lay on the Fifh. Garnifh with fried P.arfley and Lemon. To make Cabbage So op. Rotage aux Choiix. a Knuckle of Veal, cut it to Pieces, with 1 a Neck of Mutton ; lay it in Water •, take a young Cock, pick, fmge, draw it, cut it in two, and jay them all to foak in warm Water •, wafh them our, and pUt them into a Pot with three or four Onions cut in two, three or four Turnips, likewife a Carrot, a faggot ot Tweet Herbs, Tome whole Pepper, Mace, and feme Salt-, fill it with Water, boil it till all the Goodnefs is boil’d out of the Meat, and keep it film- ing, drain it off, fkim off the Fat, pour the Clear from the Bottom, then take a light, fine Cab- bage, cut it in four, cut out the Stalks, (have it very thin, put a Piece of Butter into a Stew-pan, put in your Cabbage, with two or three diced Onions, ftrin- Ide in a little Sait j fet it to flew over a fiow Stove Fire, ART of COOKERY. 197 take Care it does not burn, put in fome of your ftrong Broth *, let your Stew-pan be big enough to hold the Soop, or put it into a soop Katie •, let it over a Fire to Itew lottly, then force a Imall Cabbage, you will fee how in the Receipt before given, boil it in the fame Manner, lay it in the Middle of your Dilh, lay in fome Chippingsof a French Brick dried before the Fire, put in a Ladleful of auce over them. To make a Sauce withTruffl.es, BLANCH them in boiling Water, cut the Black off the Edges, mince them with a little Aricho- vey and a lew Chives, put in fome Cullis of Veal and Ham, fimmer it over a gentle Fire ; fend it up with any Joint of Butcher’s Meat roafted : You may make Sauce of Morels and Mulhrooms the fame Way ; put in fome Juice of a Lemon, or a little Vinegar. Saufe aux Trufles ■pour les rotis. To make a Sauce for roaft Mutton. Saufe au Mutton rotis. PEEL fome Shallots, mince them fmall, put them in the Difh you defign to fend your Meat in, put in fome natural Gravty from Mutton with a lit- tle Pepper and Salt \ put in a little Vinegar, garnifh your Dilh with Horle-raddilh and Pickles *, or this ; Take fome Veal Gravey, flice into it a Couple of O- nions, feafon it with Pepper and Salt, put in a little Vinegar ; let them fimmer over the Fire for two Mi- nutes, ftrain it over your Meat. To make a Carbonade of Mutton. Mutton en Carbonade. CUT forne Slices off a Leg, take off the Skin and Fat, flat them a little with a Cleaver, lard them with fat and lean Bacon, fealon’d with Sweet-Herbs, Pepper, and Salt; flew them a-la-braife, as you may ART pf COOKERY. 203 fee in feveral Receipts before ; then make a Ragoo of Chefnuts, roaft them in Embers, or in a Frying-pan, firft cut off the little End or they will crack and fly out, let them be tender ; then make a Brown with 2 Piece of Butter and a little Flour, put in fome good Gravey with an Onion fhred fine, put in a few Capers and your Gfefnuts, Jet all flew till the Sauce is the Thicknefs of a thin Cream, lay your Mutton in the Dilh, and pour the sauce over them ; peel the Hulks off your Chefnuts before you put them into your Sauce: Garnifh with Pickles. 7$ boil Rabbits the French Way, Lapins a Cuire a Fraucoife. them as for boiling, lard them with JL Bacon, and let them lie to foak out their Blood in warm Water, then dry them, and wafh them over with melted Butter; flour them, tie them in a Cloth, and boil them in a good deal of Water to make them look the whiter ; then make the Sauce of their Livers Raided and minc’d, with fome boil’d Parfley, a little White Wine, the Juice of a Lemon, and fome pick- led Barberries ftript off their Stalks * grate in a little Nutmeg, put in a little Salt, duft in a little Flour, break in half a Pound of Butter, and draw it up all to- gether ; dilh your Rabbits; and pour the Sauce over ithem : Garnifh with Barberries and Lemon. How to roaft a Pheafant, Phaifans roti. PICK, thaw, crop, and trufs him, with his on ; put a Piece of Butter dipr in Salt into his Belly •, fpit, finge, and bafte it with Butter, take Cafe you don’t roaft it too much* draw it, and difh it ; garnifh the Difh with Bread Crumbs brown’d with Putter; fend it with Gravey Sauce ; faye one of the long Feathers, and flick it upright in the Rump to fhew what Bird it is. 204 f H A C K E R*s T7 roaji Plovers. Pluvicrs roti. PICK, draw, clean, and trufs them with their Heads on ; put Butter and Salt in their Bellies, {pit them on a finall Spit, Huge and bafte them with Butter : borne lay a Bard of Bacon on their Breads, and fallens it with Packthread ; when mailed, lay fome butter’d Toads in the Dilh as you do for Wood- cocks, fauce them with Butter and Gravey j gamilh with Lemon. P‘o preferve Peaches in Brandy. Peches conferee en eau de vie. SCALD them in Water, and let them fimmer a little ; then make a Syrrup of half Brandy and half Water, (a Pint to a Pound of double-refin’d Su- gar) lent boil, and Ikim it well ; then put in your Pea- ches, let them fimmer a little, take them off, and let them dand a while, but keep them turning •, let them On again and give them another turn, keep this Order for five or fix Times *, then put them into Pots, and tie them down as you do other Sweet-meats. Don’t |ct them be too ripe when you get them. To make Cakes for Breakfaji, Gateaux pour dejeune. TARE a Pound of Flour, dry it well, rub in it three Quarters of a Pound of Butter, put in half a Pound of Currants walk’d anddry’d before the Fire j you may put in fome fine Powder Sugar if yon chufe it; make it into Fade with Water and three Eggs, work it well, roll it our, and make your Cakes of what Form you pleafe ; Remember to put in a little Salt, and two or three Spoonfuls of Sack if you like it ; bake them in a quick Oven. ART of COOKERY. To make Portugal Cakes, Gateaux de Portugal. TAKE a Pound of the fineft Flour you can get, well dry’d, and a Pound of double-rtfin’d Su- gar beat and fitted, mix them together j then take fixteen Ounces of Butter and work it to a Cream with your Hand, put in a little Role-water, put in your Flour and Sugar by a little at a Time till half of it is in, keep beating all the Time i then break in fix new-laid Eggs one at a Time, till you have got them all in, and the reft of your Flour and Sugar, beat it for half an Hour ; after all is in, then put in a Pound of Currants walk’d, dry’d, and pick’d ; having your Pans ready butter’d, half fill them, and bake them 5 but fift on fome double-refin’d Sugar. Po make Clear Cakes of any Sort of Fruit, order'd as fol- lows. I Jhall begin with Apples. Gateaux tranjparent aux Fruits. TAKE what Quantity you pleafc, core and pare them, put them into Water, boil them till they will jelly *, take Care you don’t put too much Water to your Apples % put in a little double-refin’d Sugar to make them keep their Colour; then ftrain them through a clean Sieve, Jet them ftand till the next Day dole cover’d ; then take a Pound and Quarter of Su- gar beat and Tilted, put to it half a Pint of hard Wa- ter, boil and fkim it till it is of a Candy-height, which you may know by lading it up, and if it fades it will do, or put a Drop upon a Plate and it is barr’d i then put in a Pint of your Jelly, ftir it all well together, but don’t let it boil, put it into flat Giaffes to dry it in a drying Stove, turn them every Day till they be dry : You may order Currants, Goofberries, or any Sort of Fruit after the fame Manner : Pick your Fruit off the Stalks. As to Goofberries, cut off the Stalks and the Nolcs, and let them be luff ripe when you gather them : THACKER * s The Currants mull be quite ripe. As to Cherries* Plumbs, or Apricots, take out their Stones and their Skins off, make any of thefe into I ulp, as you are directed, and ufe the fame Quantity of Sugar. The Reafon for the Jelly (landing till the next Day, is to let it fettle, if there is any Sediment in it, which you muff take Care not to put in. Some drain the Jelly through a Muffin Cloth, or through a fine Sieve, to make them fmoothcr after it is mixt with Sugar. To preferve Peaches green. See green Apricots. To dry Cherries. GAther them when they are full take out their Stones with a lharp Knife, put them into an Earthen Di(h, as you do them, and drinkle on them feme double-refin’d Sugar pounded and fifted ; to a Pound of Cherries take half a Pound of Sugar ; then put them into your preferving Pan, keep them moving, drinkle in a little Sugar, let them boil up * then take them off the Fire and put them on wired or fplinted Sieves to dry in a drying Stove, or in a very flow Oven ; then put them into paper’d Boxes. To dry Pears or Apples. Peers & Pommes d Seche. TAKE them when they are fit to eat. and put them into Tin Driping-Pans -, fet them into a moderate Oven to dry: They will take three Weeks drying moderately, turn them ev’ry Day, and flat them a little with your Hand, Keep them in paper’d Boxes. ART of COOKERY. 207 Oilets en Strop. GUT off the red Part, and put them into an Earth- en Pan ; when you have got the Quantity you would have, fprinkle them with Water, put them into a Pitcher ftopt clofe, and fet into a Pan of Water y let it boil two or three Hours, then drain out the Juice, and to a Pint take a Pound of double-refin’d Sugar, put all into a Silver Sauce pan, and make it juft boil ; keep it ftirring till it be cold *, bottle it up for Ufe. You may do Violets the fame Way. Some foak the Flowers in Water and make it into Syrrup as above, and boil in it a few Cloves. To make Syrrup of Gillifiowers. To broil Pigeons whole. Pigeons grille entier. CLEAN them, and trufs them as for boiling; make a Stuffing for them of a good deal of Par- ffley, Tome Beef Suet fhred fine and mixt with a few Bread Crumbs, Pepper and Salt, work’d up with an Egg ; put a Piece into all their Bellies, fatten up their Vents, and broil them before the Fire in a Tin Apple Roafter ; turn them feveral Times till they be enough, bade them wtth Butter. The Sauce is Butter, Gra- vey, and the Juice of a Lemon. Diffi and garnifh them with raw Parftey and Lemon. To make a Patty of Spinage a4a-Smithergall. Tourte aux Epinards. PICK, wafh, and fcald your Spinage, fheet a lia- ble Patty-Pan with Puff Fade, chop the Spinage a little, and lay halt of it into your Patty-Pan ; then boil as many Eggs hard as will cover the Spinage, with Rafhers of interlean Bacon between each Yolk of an Egg i feafon themwith a little Pepper and Salt, that is, the Spinage and Eggs, but put none on the Ba- con j then chop the Whites fine and flrinkle all over 208 THACKER's them in the Patty ; then lay on the reft of your Spi- nnge feafon’d as before, lay on Bits of Butter, and lid your Pye j wafh it over with a little Cream and the Yolk of an Egg ; cut the Lid round an Inch within the Pye-Lid, that you may the eafier take it off when it is bak’d :An Hour and a Half will bake it:' Take it out of the Patty-Pan and difh it; take off the Lid and put in Tome Gravey and Butter, with the Juice of a Lemon •, lay the Lid on, and fend it up. To cram Capon, Fowl and Turkey. Pour fair nourrir des volaillies. MAKE Pafte with Barley Meal lifted and Milk ; make it ft iff, and make it into Crams, thick in the Middle and narrow at both Ends ; dip them in Milk, and cram your Fowls three Times a Day, that is, Morning, Noon, and Night, and they will be very fat in three Weeks. 11(hall give you an Account of the Dijiempers that ate fre- quent in Poultry, and how to cure them, as it was given to me by one that was well /kill’d in that IP ay. Pour faire guerir les Volatiles. THE Pip is a white thin Scale growing on the Tip of the Tongue, which makes them that they cannot feed : It proceeds for want of clean Wa- ter, and drinking bad Puddle-water, and eating filthy Meat : The Cure is to pull the Scale off with your Thumb Nail, and rub the Tongue with Salt. The Roup is a filthy Boil or Swelling that grows on the Rump *, it will corrupt the whole Body, and is com- monly known by the flaring of the Feathers, or turn- ing Backwards. To cure this you mull pull off the Feathers, open the Sore, thruft out the Core, wafh the Place with Salt and Water, or with Brine, put to it Rue and Butter, and it will cure it. The Flux is a- nother Diforder which is got by eating too much moill Meat.: The Cure is, you muft feald Peas or Bran with ART of COOKERY. 20,0 Liquor that frefh Meat have been boil’d in,and give them lometimes one and fometimes the other till they be well. The flopping of the Belly is contrary to the Flux, fo that they cannot move : You mull give them Tome Bites of Bread or Corn foak’d in Man’s Urine, and anoint their Vents with Butter or Lard, and give them fome Rue and Butter. To kill Lice that breed on them by eat- ing corrupt Food, or for want of bathing in Sand, or Afhes, or fuch like : Take Pepper beat very fmall» mix it with warm Water, wafh your Poultry therein, and it will kill all forts of Vermin. If flung with a venomous Worm, &c. anoint the Place with Rue and Butter well pounded in a Mortar. If their Heads are dwell'd, rub them with the fame Ointment; and if their Eyes be fore, chew two or three Leaves of Groundivy, fuck out the Juice, fpit it into their Eyes, and it will certainly heal them. To make Lemon Cream. Creme aux Limons. TAKE two large Lemons, pare off the ontfide Rind very thin, lay it to deep all Night in a Pint of hard Water cover’d by the Fire, the next Day fqueeze into it the Juice of two Lemons, beat the Whites of four and the Yolk of one Egg, mix it with the Water and Lemon, fweeten it with double-refin’d Sugar to your Tafte, drain it through a Sieve, put it into a Silver Sauce-Pan, keep it dirring till it begins to be thick, put it into Glades. Orange Cream is made the fame Way : Ufe Oranges indead of Lemon, and Yolks of Eggs indead of Whites: If it be not high e- nough coloured, colour it with Saffron. Ti drefs Pigeons en compote, Pigeons en compote. SCALD them as you do Chickens "cropt, draw them, finge and trufs them as for boiling, wafh them well in warm Water, blanch them in boiling Wa- 210 r H A C K E R* s ter, take them up and drain them •, put a Piece of But* ter into a Mew-I an, with a Faggot of Sweet-Herbs, an Onion duck with tour Cloves ; keep them moving, duft in feme Flour, put in fome ftrong Broth, let them flew till tender, take them up, ftrain the Liquor into a Pan, let it ftand to letflr, fkini off the Fat, and pour off the clear i then put all into a clean Stew-Pan, with fome Cream, the Juice of a Lemon, iome Par- fley boil’d and chop’d, grate in a little Nutmeg, put in a Spoonful or two of White Wine, with two Sweet- Breads boil’d and dilh’d, fome pickled JVlufhrooms, firfl leak’d in warm Water, a Piece of Butter work’d in Flour, with the Yolks of three or four raw Eggs, fait ii to your Tafle, let it on the Fire, and keep it ftirring till it is the Thieknefs of a Cream ; difh it, and garniffi it with potfh’d Eggs, boil’d Spinage, and Halhers of Bacon ; fend all up hot. Pigeons a-la-Sank Menehout. Pigeons a la-Saint Menhout. TAKE the largeff you can get, lard them with Bacon, garni Ik the Bottom of a Stew-Pan with B icon, Jay on that Tome thin Beef Stakes feafon’d with Pepper, Salt, Mace, Sweet-Herbs, lliced Onion, and Carrot ; feafon your Pigeons with Pepper and Salt, fluff their Bellies with a good deal of Parfley, lay your Pigeons in with their Breafts down, lay on them Bards of aeon and Beef Stakes feafon’d as before, cover them clofe, and ftew them with a Fire above as below *, when they have dew’d Half an Flour, put in fome good ftrong Broth, half a Pint ofßhenifh Wine, fome Juice of Lemon, let them flew till tender, fet them to drain, and make a Pickle for them of Bran and "Wattr boil’d ; put in the Liquor they were ffew’d in, with fome Vinegar ; firft drain off the Liquor from your Bran, boil them together, and let them hand to cool in the Pot you defign to keep them in ; put in your Pigeons: When you would ufe any, difh then) ART of COOKERY. 211 with green Parfley; if you would fend them hot rub them over with Butter, dridge them with Bread Crumbs, and broil them before the Fire j make the Sauce of minc’d Capers, Chives, a little Vinegar, Aired Parfley, Gravey, Butter made hot and poured over them, or rather put into the Difh, and the Pigeons laid on it: Garnifh with green Parfley. To hr oil Pigeons a-la-Smother gall. Pigeons grille a-la-fmithergal. SLIT them down the Backs, feafon them with Pep- per and Salt, fkewer them to keep them flat, put them into a Tin Pan to broil before the Fire, bade them with Butter, turn them, then bafte them with Red Wine, turn them three or four Times, but don’t broil them too much j difh them, let the Sauce be But- ter, L emon, a little Shallot fhred fine and mixt with what is in the Pan they were broil’d in : Garnifh witty fry’d Parfley and Lemon. To drefs a Ham a-la-Braife, Jambon d-la-Braife. CJOAK it in Water and pare it dean, boil it till it be half done, then take it up and fkin it ; take a convenient Kettle that will hold it, and lay Bards of Bacon at the Bottom, then Slices of Beef on that, fea- fon them with Sweet-Herbs and Spices, lay in your Ham, and cover it on the Top asunder ; peel three or four Onions, and (lice them with two Carrots, four Turnips, fix Heads of Cellery, and one Parfnip ; minci to Jay the Skin Side downwards that it may take the Realifh the better ; then put in a Bottle of Rhenifh Wine, fet it on a flow Fire to flew for five Hours, with a Fire above as below, moiften it lometimes with good ftrong Broth, let it ftand to cool; then take it up and rub it over with the Yolks of two Eggs, dridge it with Bread Crumbs, brown it in an Oven or before the Fire j fend it up garnilh’d with raw Parfley. If you 212 T H A C K E R* s would fend it up hot, you may fend a Ragoo of Sweet- breads over it •, garnifh it with difh’d Carrots, Tur- nips, and ftew’d Spinage. To rvafi a Ham. Jamb on roti. TAKE a Ham that has been cured about fix Weeks or two Months, pare it, fkin and fpit it, roaft it leifurely tor three or four Hours according to the Signers ot it, and bade it with Rhenifh Wine 5 drain the Wine it was batted with, put to it fome good Gravey, 11dm off the Fat, and fend it under the Ham ; fend Roots and Greens in a Dith by chemfelves: This Ham may be eat with Chickens, or Pigeons, &c. To drefs Gudgeons. Goujons accommode, Udgeons is a fmall Frefh-water Filh, and are T commonly fry’d like Smelts ; beat fome Yolks of Eggs with a Spoonful or two of White Wine, dip your Filh in ir, (alter they are fealded and clean’d) and Bridge with fine Bread Crumbs and Flour ; fry them in good Lard, or fine Fat : Garnilh them with fry’d Tarfiey and Lemon. You may Hew them and fend them in Jelly as fol- lows : Take two Calves* Feet, with fome icing GJafs, put them when clean’d into a Sauce-Pan, with their long Bones taken out and fplit in two, with Salt, Pep- per, Mace, and a little Vinegar ; let them boil till the Jelly be ftrong with two Quarts of Water, then flrain them through a Sieve; fkim off the Fat or let it till cold, and then take off the F'at or Sediment from the Bottom uput it into a Stew-Pan with half a Pint of White Wine, four Whites of Eggs well beat, mix it all together, let it boil, and put it through a Jelly Bag ; when it comes off fine, put a little into the Bottom of the Pot you defiga to put your Fifh into, and lay in ART of COOKERY. feme flic’d Lemon when the Jelly is cold in the Bot- tom of the Pot, then fomc Fennel pick’d in fmall Sprigs; then lay in feme of yourFifh, and lay more Lemon and Fennel on them, fo continue till your Pot be full; fill it quite full with Jelly, let it Hand till the next Day, dip it in warm Water, and turn it up- fidedown into the Difh ; garnifli it with pick’d Fen- nel ; take Care you don’t flew your Fhfh too much. How to boil a Goofe, Oye a culre. IET it be well pick’d and fing’d, fait it as you do Bacon, for four Days; trufs it for boiling, and boil it an Hour and a Half; then difh it and fend it with flew’d Cabbage, or with ragoo’d Carrots and Turnips, or ragoo’d Ceilery or Coliiflovvers, as you like. If you would fait and dry it, let it lie in Salt nine Days, rub it with the Pickle every Day ; then hang it up to dry, as you do Bacon, for three Weeks, and boil it and fend it up as before. Jo caller a Goofe. Oye en rude. BONE and cut it fquare, Jay it to marinate in Half Wine and Half Water, and fome Vinegar, Pepper, Salt, and fome dic’d Onions; let it lie in this twenty-four Hours, then take it our, and flared Half a Pound of Ham, with fix Anchovies; wafh the Goofe all over the In-iide with Yolks of Eggs, then blanch fome Spinage and Parfley, flared it fine, and lay all over it; then fhred the Yolks of fix or eight Eggs, and lay all over that; feafon it with Pepper and Salt, roll it up tight in a Cloth, bind it with Tape, tie it very tight at both Ends, boil it in the Liquor it was marinated in, adding as much Water as will cover it; Jet it boil till tender, untie and un- bind it, and roll it up atrelh; tie it tight at the Ends, THACKER* s 214 and bind it with the Tape again ; hang it up by one End, and tie a Weight at the other; let it hang till cold, let the Liquor be cold alfo ; take the Fat off, and the Settling from the Bottom, and put it into an oval Pot that will hold it, and the Coder ; take it out of the Cloth, and put it into the Pickle ; when you would life any, dice fome of it and lay it round your Difh ; fet the other Part upright in the Middle, and garnifh with green Parfley. To roafi a Goofe. TAKE three or four Onions, as they are for Big- nefs; dice them, and blanch them in boiling "Water with fome Sage ; when it has boil’d a little, drain it and chop it fine, mix it with as much Salt as will feafon your Goofe within, if it be frefh ; then work it up with a Piece of Butter, and put it into the Belly of the Goofe; fkewer and fpit it, dnge, bade* dridge it, and fait it as it roafrs; it it be a large Goofe it will take an Hour and a Half reading at a good Fire ; let the Sauce be good Gravey ; or Muf- tard, Gravey, Bnttcr, and a little Vinegar, with Ap- ple Sauce in a Plate. Oye roti. Goofe a-la-Braife. Oye a la Braife. SINGE and fiat it with a Cleaver, lard it with with Bacon, take an oval Stew-pan, lay all over the Bottom Slices of Bacon, over that Slices of Beef, and on that Onions, Carrots dic’d with Iweet Herbs, Pep- per, Salt, and Mace; then lay in your Goofe, and lay over it as under and feafon the fame ; fet it on a flow Fire, let it have its own Cover, put fome Fire on the Top *, flew it fo for three Quarters of an Hour till all the Gravey is drained down to the Bottom; take Care it does not burn, then put in iome firong Broth, ftew it till it be tender, then fend it up with a Ragoo of Sweatbreads, or with any Ragoo of Roots, as you ART of COOKERY. 215 jlke. See in feveral Places where there are Ragoos. Ducks are done the fame Way. To hraije a Turkey or Pullet. Din don a la Bra'ife. YOU may do thefe as above, but fend them up with Oyfters or Sweetbreads, Mufhrooms, and Forc’d-meat Balls ragoo’d. Haddocs the Dutch JVay. Haddjoc forte de Merlans d /’ Hollandoife. SCALE, o;ut, and clean them, and throw them into Water for an Hour; then fet on a Kettle that will hold them, put in hard Water, a Handtul of Salt and fome Vinegar ; put in your Haddocs on a Fifh Drainer, that you may take them up without breaking*, when they are enough, drain them well, then having fome Turnips pared, cut in Dice, and boil’d in Salt and Water, drain them very well, and tofs them up in melted Butter ; toaft fome thin Slices of White Bread, and lay in the Bottom of the Difb, lay on fome of the Turnips and Butter, lay on your Fifh, then having fome Parfley boil’d and chopt, mix it with the reft of your Butter and Turnips, and pour it all over your Fifh. Haddocs are. Fifh that are much ufed in this Part of the Country, and the Ways of drefiing them are fo well know, 1 fhall only mention how they are done Abroad. To drefs the Haddocs the Swifs JVay. Haddoc a la Suijfe. CLEAN them, wafh and lay them into a Marinate made of Half Water and Hair Vinegar, fome flic’d Onion, dic’d Lemon, whole Pepper, Mace, and fome Salt; let them lie four Hours, then take them up and dry them well, fry them in clarified Butter, firft rub them well with Flour, make the Sauce ©f fome of the Marinate, an Anchovey chopt with a T ti A C K E k’s few Capers-, draw your Butter with thefe, lay your Fllli in the Dilh, and pour the Sauce over them. To Jiew Haddocs. Haddoc etuve. YOU may flew them as you do Tench, and fry them as you do Trouts ; or fait, fkin, and broil them, and eat them with Egg Sauce. To drefs a Hare the Swifs Way. Lievre a la SwiJJe. SKIN and clean it, cut it into and lard it with Bacon ; flour it, and fry it in clarified But-1 ter ; then make a Brown with Butter, put in fome good Gravey, Flalf a Pint of Red Wine, ftew it till tender, put in fome whole Pepper and Mace in the Hewing, with a large Onion ftuck with four Cloves, a Faggot of fweet Herbs, an Anchovey chopt with Ca- pers fqueeze in Half a Lemon, tofs all up together, let it be the Thicknefs of a Cream, take out the fweet Herbs, and the Onion ; dilh it up, and garnilh with Barberries and Lemon. To boil Rabbits the Englifh Way. Lapins cuit d V Angloife. SKIN, clean, and trufs them, as you generally da for boiling •, lay them to ibak in warm Water, then take fome clear Spring or Pump Water; put in a Piece of fat Bacon, cut to Pieces, with a Piece of Butter work’d in Flour, three or four Onions, diced thin, let them boil for about Half an Hour or better, according as they are to Age or Bignefs; take a Score of Onions, peel off all the Out fide tough Skin, cut them in two, and throw them into Water ; then boil them in a good deal of Water, when they are half boil’d, take out that Water, put in fome frefh, and boil them till they are tender; drain them through a Cullinder, and rub through into a Stew-pan with a Wooden Ladle, to take out the tough Skins if there ART of COOKERY. 217 be any, or chop them upon a clean Board; dridge them over with alittleFlour, fait them to your Tafte; let them on the Fire in your Stew-pan, put to them Half a Pint of Cream, and Half a Pound of Butter cut into Pieces; dir all together till it is as thick as a thick Cream ; difh up your Rabbits, pour this all over them; garnifh them with pick’d Parfley fpak’d in Water. T0 drefs Beef tr ambiance. Beuf tremhlant. TAKE the middle Piece of the Brifket, crack the the Bone fhort, wafh it very well, and put it into a Pot that will conveniently hold it; put into it a Patfnip pared and diced, a Carrot ditto, with Flalf a Dozen Onions diced, fix Heads of Ccllery, Thyme, Winter Savory, two fweet Leeks, and a Handful of Pardey, three or four Turnips par’d and cut to Pieces, Tome whole Pepper, Mace, Half a Pint of Vinegar, fome Salt, and a little RhenidiWine; let it Ifew gently till it is very tender •, you mud; have a Bottom under it to take it up by; it muff flew five or fix Hours, then prepare a Ragoo for it as follows: Take a Carrot, pare and cut it in Dice, three or four Tur- nips, likewife a Score of fmall Onions about as big as a Nutmeg, peel and blanch all in boiling Water; take four Sweet-breads blanch’d and cut in Dice ; take a large Stew pan, put in Half a Pound of Butter, duft in lome Flour, ftir it with a Ladle till it begins to brown, throw in your Sweat-breads with the Carrots, Turnips, and Onions; keep disking the Pan for a Minute, put in a Pint of Gravey, add to it fome of the drong Broth your Beet is ftew’d in, let them dew till they are tender, dcim off the Fat, difh up your Beef in a Soop Difh; garnidi the Difh with Greens and Spinage, dick the Top of the Beef with Toads, £ut like Sippets, the Skin being taken off. 218 THACKER’* To I oil a Leg of Veal the JLnglifh Way. Gigot de Veau cuit d /’ Angloife, SET on a Pot that will hold it, with a good deal of Watery cut off the Shank-end, lay it to foak in Water for two Hours, flour and tie it in a Cloth, boil it for two Hours and a Half or three, according to the Bignefs of it ; then take a handfome fquare Piece of interlarded Bacon, pare off the Ruff if there be any, and boil it in a Pot by itfelf for two Hours; take off the Skin, rub it over with the Yolk of an Egg, bridge it with Bread Crumbs, brown it in an Oven, or b fore a Fire •, then prepare Tome Roots or Greens as you like, order’d as before-direded ; take it up, and take it out of the Cloth, let it drain from the Water, put it into the Difh, cut your Bacon in two, and lay to each Side the Shank-end of the Leg ; difh your Roots and Greens handfomely round it 5 End it up with fome Butter in a Boat. To drefs Woodcocks a la Smlthergall. Becaffes d la Smithergall. PICK, finge, and trufs them ; fpit them on a (mail Spit, lay them down to a brifk Fire, bafte them with Butter, roaft them twenty-five Minutes, draw them and fplit them exadly in two down the Backs, cut off their Heads, take out their Entrails, throw away their Livers and Gizards, mince them with a fmall Onion and an Anchovey ; put Half a Pint of Gravey into a Stew-pan, with a Quarter of a Pint of White Wine; lay in your Woodcocks, cover them clofe, let them ftew for two Minutes, fqueeze in fome Lemon, put in fome Butter melted very thick, fait it toyourTafte; difh ypur Woodcocks upop Toaffs, with their cut Sides down ; throw the Sauce all over them; garnifh them with Lemon and Barberries, anc| fhe Heads of the Woodcocks fplit. ART of COOKERY. *To make Minc’d Pyes of Calves Hearts. Pate hach'e au Corinth et Raifins. TAKE three or four, as you like, open and wafh them clean from the Blood; blanch them in boiling Water and Salt for two Minutes, take them out and drain them, cut them in Pieces, and let them lie to cool; fhred them fine, take double their Weight of Beef Suet, cut, pick?d and fhred ; mix them together, then take the Weight of the Suet and the Hearts of Cur- rants and Raifins fton’d and chopt; put the Fruit to the Meat, then take three or four Apples, par’d, cor’d, and ihred alfo; then beat fome Cinnamon, Nutmeg, and Mace; fhred fome Lemon Peel very fine, fqueeze in the Juice of a Lemon, putin Haifa Pint of Red Wine, a little Salt, with as much Sugar as will fweeten it to your Tafte, candied Lemon, Orange, or Citron fliced thin ; ftir all well together, and fill your Pyes. !To drefs Quails a-la-Braife.—See Chickens a-la-BraiJs, T0 fricafy Quails. Cailles a la Braife. HALF-roaft them, and make a Brown in a Stew- pan with a Piece of Butter and Flour; put in fome good Gravey, with fome Mufhrooms, a Bunch of fweet Flerbs; feafon with Pepper, Salt, and Nut- meg, a Glafs of Champaign Wine; fqueeze in a little Lemon, put in your Quails, let them fimmer for two or three Minutes; take out the fweet Herbs, and difh them ; garnifh with Lemon and Barberries. farce and roa/i Quails, Cailles Jarcie et roti. MAKE your Farce of Beef Suet and fweet Herbs, mixt with a few fine Bread Crumbs ; feafon with Pepper, Salt, and Nutmeg; work it with an Egg, and farce their Bellies; fpit them on a fmall Spit, finge and bafle them with Butter, dodge them THACKER' s with fome fine Bread Crumbs, mixt with Flour and a little Salt •, road them of a fine brown Colour; let the Sauce be two or three Spoonfuls of White Wine, Gravey, the juice of a Couple of Seville Oranges, a Shallot fhred with a little Anchovcy •, mix all together, let it fimmer for a Minute, and put it under your Quails *, garnifn with Seville Orange and dry Bread Crumbs. To pickle and dry Sheeps' Tongues. Langucs de Mouton feche. T/|J ASH them clean, pare the Roots handfomcly, V i fait them, as you do your Hams, the Weft- phalia Way *, turn and rub them with the Pickle every Day for a Fortnight i hang them up to dry, they will be fit to ufe in a Month’s Time*, when you will ufe them, boil them in Warer, pretty tender i fend them l|p cold ; garnifh with green Parfley. Minc'd Pyes of Eggs. Pate hache aux Oeufs. TAKE their Weight of Beef Suet cut fine, chop the Eggs fine, and mix all together *, take ten Golden Pippins, pare and core them, chop them fine, alfo feafon and order them *, fee how directed in Minc’d Pyes made of Calves Hearts; in Read of Red Wine put in White \ pbferye that the Eggs are to be boil’d hard as for a Mallet *, you may make them of Mutton, either roafted or boil’d, or of Tripes, Veal, a Calf’s Chaldron, or of a freffi NeaPs Tongue, boil’d and peel’d, with the Roots oiF and Hired fine i the fame Ingredients as di- rected in Minced Pyes made of Calves* Hearts j 3 Neat’s Tongue makes the bed Pyes of all. To fluff and: read a Fillet of Veal of a Quey Calf. Rucle de Vecu farcie et roti. CiUT it what Size you plcafe, make the Stuffing I of Beef Suet, Tweet Herbs, Bread Crumbs, Le- mon Ped Hired fine, feai’on’d with Pepper, Salt, and ART of COOKERY. 221 Nutmeg •, beat it fine in a Mortar, with the Yolks of three or four Eggs; make feme Incifions with a ffiarp- pointed Knife, fill them with the Stuffing, fkewer the Remainder under the Udder ; fpic and roafl; it, and bade with Butter; lend it up with plain Butter; gar- nifh with Seville Orange. A Rump of Beef to roll. Croupion de Beuf en rouleau. BONE it, take out the Sinews, cut the thick Part of the Beef to make it lie all alike ; lard it with large Lard-downs of Bacon, feafon’d with Pepper, Salt, 'and fweet Herbs; then make a Forc’d-meat of Veal, Beef Suer, the Yolks of Eggs boil’d hard. Bread Crumbs, Pepper, Salt, and Nutmeg, fome Chives, and Lemon Peel, Hired all very fine ; beat it in a Mortar with the Yolks of Half a Dozen raw Eggs, rub the Infide of the Beef over with the Yolks of raw Eggs; blanch and ffired Half a Bcore of Morels, mixt with the fame Sort of Seafoning that you feafon’cl the Lard-downs with •, feafon the Beef all over with that, then lay your Forc’d-meat all over the Beef; begin at the final) End, and roll it up, then roll it in a Cloth ; tie it tight at each End with Packthread, then bind all over with Inckle very right ; order and boil it the fame as you did the Beef-tromblance, it will take five or fix Hours boiling ; make a Ragoo of Cellery, Colliflowers, and Veal Sweet-breads; lee the particu- lar Places how made, mix all together ; take your Beef up and drain it, lay it in the Diffi ; garnifh it round with White Bread Toafis cut in Sippets ; throw the Ragoo over the Beef; garnifh the DIIFI with diced Carrots and Spinage. I'd drefs Beef Stakes the Italian Way. Beuf en traneb a V It aliens. them otf the Ribs of Beef, hack them with i the Back of your Kitchen Knife or Cleaver, fp inkle them ail over with Elder Vinegar, feafon them 22 2 THACKER’* with Pepper, Salt, and Coriander Seeds beat fine ; lay them one upon another in a Difh, let them lie for an Hour 5 fet your Gridiron over a clear Fire, rub it clean, then rub it with a Piece of fat Bacon, broil your Stakes quick, and turn them two or three Times; take Care they are not done too much *, melt a Piece of Butter, with the Juice of a Seville Orange, the Gravey that comes from your Stakes, with a few Capers Hired very fine; make your Difh very hot, lay in your Stakes, pour the Sauce over them *, garnifii with Horfe Raddifh and Pickles. To drefs a Neat's Tongue with Claret Sauce. Langue de Beuf an Saufe Vin rouge. TAKE a large fredi Neat’s Tongue, cut off the Pipe, leave the Roots whole, rub it well with Salt, and boil it fender •, fkin if, fpit and roaft it, flick it with Cloves, bade it with Butter, dridge it with Flour and Bread Crumbs •, make the Sauce with Claret and Sugar, boil’d to the Thicknefs of a Cream ; draw it, and difh it with Gravey under it; fend up the Claret Sauce in a Boat; garnifh with Seville Orange. To road a Neat's Tongue a-la-Smithergall. Langne de Beuf d-la Smithergall. ORDER it as in the lad Receipt, fpit it, take off the Skin of a Loin of Mutton, then take off all the Fat; rub the Tongue all over with the Yolks of Eggs, dick the thick Part with Cloves, lay on the Fat of the Mutton, fkewer it and bind it on very tight with Packthread, wadi that over with Yolks of Eggs as before, dridge it with fine Bread Crumbs, mixt with a little Cinnamon and Salt, road it at a dow Fire for an Flour, draw it and take off the Packthread ; fend it up with Claret Sauce and Gravey as beforementioned ; garnifh with Seville Orange and Barberries. A Tongue ordered in this Manner eats not inferior to Venifon. ART of COOKERY. 223 To flew Beef-flakes. Beuf en trenches etuve. TAKE fome good Rump-ftakes and hack them with the Back of a Knife, fcafon them with Pepper and Salt, dridge them with a little Flour, try them in Butter one by one juft to give them a little brown Colour •, then dridge in fome Flour, ftir it with a little wooden Ladle till it turns brown •, tnen put in as much Gravey and ftrong Broth as you think will be fufiicientto ftew your Stakes in, put in an O- nion or two diced, feme Pickles cut as you like fea- fon with Pepper, Salt, and Nutmeg-, fait it to your Tafte, put in fome Vinegar, with a Faggot of Sweet- herbs, put in your Beef-ftakes, cover them down dole, ftew them foftly till they are very tender ; then make fome White Bread Toafts cut- like Sippets, lay feme in the Bottom of your Soop-Difh, didi up your Stakes, ftick in the reft of your Sippets all round the Edge of your Didi; garnifh with Horfe-raddilli and Pickles. To fricafy Colly flowers brown. Chouxflenrs en fr2coffee. C'UJT the Flower off from the Stalk, blanch them j in fcalding Water for half a Minute, drain them into a Cullinder, drain them well from the Water, dridge on them a little Flour, tofs them up, fry them a little brown in clarified Butter, put in a Pint of Gra- vey, feafon with Pepper, Salt, a little Onion and An- chovey Hired fine, Iqueeze in fome Lemon, and difh them up. To farce a Cabbage a-la-Smithergall. Chox farcie. TAKE a light Cabbage, tye it in a Cloth, boll it in a Pot a Quarter of an Hour, take it up and drain it from the Water, cut the Stalk End off very clofe, fet it upon the Stalk End upon a Difli, draw down the Leaves one by one about four Leaves thick : then hav- 224 THACKER* s ing fome good Force-Meat prepared, walk the Leaved that you have laid down with the Yolk of an Egg, lay on fome Force-Meat upon thofe Leaves very thin, with here and there a thin Rafher of interlard Bacon free from Ruff i then wafh that over with Yolks of Eggs, and let down fome more Leaves over that again, fo keep this Order till you have filled your Cabbage then make it up all round in the Shape of your Cab- bage as it was at fird, wrap it in a Cloth, and tie it tight like the Collar of any Thing ; tie it tight alfo at each End, boil it for two Hours, take it out of the Cloth, lay it in your Difli, and throw over it a Ragoo of Sweet-breads, either white or brown garnifh with Lemon and fryM Farfley. To make a white Cullis of a roa/t Pullet. Coulis dyune hlanc de Poulets. TARE off the Skin, and bone it-, take a Hand- ful of Sweet Almonds, blanch them and pound them in a Mortar, with the Bread or white Flefh of your Pullet, and the Yolks of four hard Eggs -, when all this is well pounded together, take about two Pounds of Veal, fome Flam of Bacon, cut it in Slices, and garnifli the Bottom ot your Stew-pan put to it fome Carrot and Parfnip diced, and fet it a fweating\ when it begins to dick (before it has taken Colour) pour on it fome good Broth, according to the Quanti- ty ot Cullis you intend to make -, feafon it with Truf- fles, Muflirooms, a Leek, and Farfley -, add to it the Bignefs of a Couple of Eggs of Bread Crumbs, and let it flmmer till the Veal be done enough * then take out your Slices ot Veal, put in your Pullet, with the hard Eggs and Almonds that you pounded, and dir it about till it be very well mixt together -, then fet it 6- ver the Fire, but take Care that it does not boil tor fear it turns brown then drain it to ufe with your white Soop, Ragoos, &c. ART of COOKERY. 225 T0 pickle green Figgs. Figues confit au Vinagre. Ather them in this Month, put them into a Brine Y of Salt and Water ftrong enough to bear an Egg, fhift them every Day for eight Days; then green them as you do Cucumbers ; make the Pickle of White Wine, Vinegar, and what Spices you like, Potatoe Apples are done the fame Way. To make elder Vinegar, bureau an Vinaigre. ELder Flowers put into Vinegar give it a fine Fla- vour : The Buds put into Salt and Water, fhift- ed every Day for four Days, green’d as you do other Pickles, and order’d as you do Kidney-beans, make a very pretty Pickle : As like wife Raddifh, Pods, and Efturgeon Buds or Seeds, To preferve Eringo Roots. (Some call it Sea Holley.) Eringo efpece Char don confit. TAKE a Pound of thefe Roots, wafh them clean, and boil them in hard Water till you can eafily ferape off the outfide Skin, put them into warm Wa- ter as you ferape them 5 then take two Pound of fine Loaf Sugar, put to it half a Pint of hard Water, let it ftand in your Preferving-Pan till it be all melted ; then let it on the Stove to boil; fkim it and take out the Roots and put them in, let them boil till they be clear, ftir them fometimes whilft they are doing, put them into an Earthen Pot that will conveniently hold them, and order them as you do other Preferves, If you would candy them, boil them till the Sugar will candy, which you may know by dropping a Drop on a Plate i then take them out and put them on, a wired Sieve, and dry them in a drying Stove* 226 T HACKER9 s To make Boulogne Saufages. SaufcijJ'e de Boulogne. IT is a common Thing to make a Quantity of this. Sort of Saufages together, becaufe they will keep a long Time: Take three Pounds of a Buttock of Beet, three Pounds ol a Leg of Pork, two Pounds of the fat ot Pork, and a Pound of Beef Suet j feafon the Beef and Pork with tour Ounces of Bay Salt, and an Ounce of Salopetre well beat, with as much Cochi- neal as will lie on a Shilling, and a Quarter of a Pound of common Salt; rub your Meat well with them, and put them into an Earthen Veffel; rub and turn it every Day for four Days ; then put it into a Pot, feafon ic with Pepper, Mace, Thimc, Sweet-marjoram, a little Winter Savory, a little Sage, a whole Nutmeg grated ; Jhred your Suet very fine, and put it on the Top i then fhred your Pork and put it in ; then put in a Pint of Red Wine, tie it over with four Doubles of brown Paper, and bake it four Hours-, then take out the Meat and (train it, pick ic from the Skins and Si- news, put it into a large Mortar, pound it with the Fat fkim’d off, and the Crumbs of a Penny Brick rub’d. through a Cullinder, with fix Anchovies wafh’d, bon’d, and Hired fine ; when all is beat like a Fade, fill your Skins of what Size you pleafe, tie them tight at the Ends, and hang them up in a. Chimney to dry where Wood is burnt. ART of COOKERY. 227 SEPTEMBER. To makejacohine Soop the Italian Way. Potage an Jacobin a la manniere Italienne. TAKE a large Knuckle of Veal, a Neck of Mut- ton, fome Sweet-herbs, two or three Onions and Turnips, Salt, Pepper, and Mace ; put it into a Pot that will hold it, fill it with clear Water, boil it foftly, ikim it very well as the Liquor boils away, fill it up with boiling Water, Hill keep it fkimming ; when the Meat is boil’d tender, drain it through a Sieve, let it ftand to fettle, take the Fat off the Top, then take the clear Broth from the Settling at the Bottom ; then blanch and pound half a Pound of Almonds, mix them with fome of the Broth and fix Yolks of hard Eggs, rub them through a Strainer with the Crumbs of two French Rolls foak’d in fome of the Broth ; then take fix Heads of Cellery cut and walk’d, three Turnips par’d and flic’d, two large Onions peel’d and dic’d, with a Faggot of Sweet-herbs, boil thefe in fome more of the Broth till all be tender, then ftrain them and mix ail together ; then boil two Ounces of Rice in fome of the Broth till it be tender, mix it with Bread Crumbs, Butter and Salt, with the Yolks of two Eggs; then take a large Fowl and trufs it as for boiling, put the Rice into the Belly of it, fpit and road it; put it in- to your Soop, make all hot *, put fome dry’d Cruds of rafp’d Bread into the Bottom of the didi; difh your Soop with the Fowl in the Middle ; garnilh the Rim of the Difh with creed Rice colour’d with Saffron, and fait it to your Tade. THACKER'S To drefs Mackarel. Maquereaux a fechce. ur and vvafh them, put them into Salt and VJ cold water, jet them on-to boil; when they are enough, take them up to drain *, then boil feme Par- fley, with a little Mint and Fennel, chop it fine, mix it with fealded Goofberries and drawn Butter, with a little Sait. To broil Mackarel. CLEAN and dry them very well, fcotch them on the Sides, fait them, and let them lie an Hour j then rub them over with oil’d Butter, and broil them on a Gridiron over a flow Fire i turn them, then difh them. The Sauce as before, To foufe Mackarel. Maquereaux an court bouillon. EOIL them as before, rake them up carefully and don’t break the Skins •, then add more Salt, put in fome Vinegar, let it boil, let it Hand to cool •, then put in your Mackarel. When you fend any to the Table, lay them in your Difh, and garnilh them- with Fennel. To bake Mackarel. Maquerqux cuit au four. ORDER them as you did Herrings, before- mentioned. To make a Mackarel Pye. Maquereaux cn Pate. CLEAN them, cut off their Heads, cut them into Pieces, feafon them with Pepper, Salt, and piinc’d Fennel j (beet your Difh, lay in your Fifli with Goofberries, lay Butter over all, lid it and bake it; melt your Butter with Gravey, dull in a little Flour, fqueeze in fome Lemon ; cut up the Lid and put it into the Pye, ART of COOKERY. T0 fait and dry Mackarel. Maqtiereaux Jalle et fechee. RUB them with a Cloth, fplit them down their Backus, take out their Entrails and wipe them clean with a wet Cloth, fait them with bay and com- mon Salt for two Days, fkewer them open, tie them by the Tails to dry, broil and eat them with melted Butter and the Juice of a Lemon. Some like the Yolks of hard Eggs Hired and mixt with the Sauce; fome iike the Sauce as before-mentioned. To drefs a Hare with Peas. Lievre d-la-braife aux Pois. it fhort and put a Pudding in the Belly Ik of it, lard it and Hew it a-Ja-braife ; then fteW fome Peas, and pulp them through a Cullinder ; mix them with Butter, and pour all over the Hare when dilh’d. How to ftew the Peas, fee dew’d Peas. How to braife the Hare, fee Fowls a-la-brafe. To make a Pye of Mutton Olives. Pate de Menton aux Olives. MAKE them as you do Veal Olives, but life no Bacon ; fheet your Difh with Puff Pafte and lay in the Olives, put the Yolk of an Egg boil’d hard betwixt each Olive, lay on fome Bits of Butter, lid the Pye ; put in a little Gravey,and bake it two Hours ; when baked, chop fome Capers, mix them with Gra- vey and' Butter, cut up the Lid and pour it in, then lay on the Lid again. To make a Ham fin Pudding. rr ’AKE off the Sralk.s *, take out the Stones *, X make a Piece of Patte as you do Patty Patte, butter a Cloth and lay it into a Bafon or Difb, roll out the Patte and lay it on the Cloth then put in the Dam- fins, put in as much Sugar as you think will fweeten it; Boudin des Hamfms. THACKER** then wet the Edges, dole it up, tie it tight in the Cloth, boil it an Hour, turn it out of the Cloth into the Dilh, melt fome Butter with White Wine and Sugar, and pour' it over the Pudding } grate on fome Sugar and fend it up. To order Dam fins to preferve, and keep all the Tear, for Tarts. PICK off their Stalks ; nick them in the Seam with a lharp Knife ; then take an Earthen Pot as broad at Bottom as at Top, lay fome Powder Su- gar in the Bottom *, then lay in a Larc of Damfins with their nickt Sides down, fpread Sugar all over them, lay in another Lare of Damfins and Sugar over them again ; fo continue till you have fill’d the Pot ; let Sugar be at Top ; then tie them down with double Paper, bake them in a flow Oven two Flours, take them out, and let them fland to cool; then put them into what Pots you like, lay a Piece of Writing-Paper clofe to them, put over it fome render’d Mutton Suet, and they will keep all the Year ; Fill each Pot equally with Syrrup. You may order Damfins the fame Way for a Sweet- Meat : Ufe double-refin’d Sugar beat and lifted, and make ufe of the fame Method ; when they are bak’d and cold, make a Syrrup pretty firong with the Syrrup that comes from them, adding more Sugar *, boil it, fkim it, and put in the Damfins, let them lie for three or four Days *, then boil them till they be clear, put them into Pots and Glafles, paper and tie them down as you do other Sweet-Meats. Damfins a garden tons I* Annee. Another Way. f‘T'lAKE off their Stalks, and nick them in the X Seam ; put them into your Preferving-Pan, ftrew over them fome double-rdin’d Sugar, and let Damfins conft. Art of COOKERY. them ftand till the next Day ; then make a Syrrup for them of double their Weight of Sugar, fkim it, put in your Damfins, Jet them boil till they be dear, fet them fometimes off when they boil faff, for fear they fhould break; when they are done, put them up as before. Te roaji Weet Ears. Wheat-ears appretee. WEET Ear is a Bird that is to be catched in Kent; they are to be roafted wrapt in Vine Leaves ; firft draw, fmge, and trufs them as yon do Larks, put a thin Bit of Bacon betwixt every other Bird, bafte them with Butter, dridge them with Bread Crumbs, Flour, and a little Salt; when they are e- nough, put Gravey and Butter into the Dilh ; garnifh with crifp’d Bread Crumbs and Seville Orange. To feed and drefs Roofs and Reeves. Ruffs and Rees nourrit Cf appretee. THEY are a Lincolnfhire Bird, bred in the" fen- ny Part of the Country they are a fine Neft Pird, and mufl be fed with creed Wheat and "White Bread and Milk fweetned they mufl have every one a Difh, for they won’t eat one with another-, they make a Contrivance for them to hide themfelves, for as foon as you go into the Room they all fall a fight- ing : They muft have clean Straw to lie on : Some- times they give them creed Rice Iweetened. I have known fome feed their Chickens in this Manner. Thefe Birds are chiefly roafted; Draw them and trufs them as you do a wild Duck, but with their Heads on ; linge them, put Butter and Salt in their Bellies. The Sauce is Butter and Gravey. Some like Bread Sauce to them, made as for Partridges : Garnifh with but- ter’d Crumbs and Seville Orange, Land Rodes are dreft in the fame Manner. Teels as wild Ducks. As to feeding of Chickens, the Method above-mentioned is the befit Way that is, if you go to the Expence of THACKER1 s it. When I ferved Secretary Treby, they had a Coup made which kept each Bird by itfelf, the larged Sort at the Bottom, that held fix Turkies or Geefe ; the next Row eight large Fowls; the next ten ; the next twelve ; and fo on till you come to a Hole that would but hold a Quail ; they were made with Aiding Doors, and they fell back according to the Depth of the Bird from the Bread to the Rump, when the Tail Feathers are cut or puff’d off •, the Height that the Fowl can juft (land upright, and it was left open at the further End at the Bottom for the Excrements to fall down ; we never fail’d of having Fowls as fat as you would chufe in three Weeks Time : Firft take the Method as directed in the Beginning of this Book. This Coup was fet in a Room built in the Yard for that Purpofe; it had four Feet to it, that all the Dung was wafh’d a- way every Day, and a Run of Water went conftantly through the Houfe. It had a Fire Place in it to warm it in the Winter Time. The Fowls were conftantly fed three Times a Day, and their Troughs fcalded e- very Day. N. B. Some roaft Roofs and Reeves cover’d with Vine Leaves and Bards of Bacon. To make I) am fin Wine. Land Rails accommodee. TAKE what Quantity of ripe Damfins you pleafe, put them into a Tub, then put as much warm Water to them as will cover them •, cover them clofe, let them lie twenty-four Hours, or till they are fit to bur ft, then add more warm Water to them *, then put them into a Pan and boil them two Hours, then drain and fqueeze them hard in a Hair Cloth or Sieve, let it be luke-warm and work it with the Lees of good Wine ; if you can’t get Lees, fpread fomegood Yeft on a large Toad of Bread and put it in ♦, when if hath wrought a while, tun it into a Wine Cafk; when it hath wrought two or three. Days, put in fome frefii Damfins and flop it up, let ft Hand in a cool Cellar ART of COOKERY. 233 for two or three Months; then bottle it as you fee Oc, cafion. This Wine will drink much like Claret. T9 make Damjin Wine another Way. Vin de Damfins appretce. TAKE four Gallons of Water, and put to it fixteen Pounds of Malaga Raifins, half a Peck of ripe Damfins •, pur all into a Calk that will hold it, flop it up, let it Hand for fix Days, ftirring them every Day twice ; then let them ftand as long without ftirring \ then draw the Wine out of the Calk *, then having half a Feck of Damfins put into an Earthen Vef- fel, put to them two Pounds of fine Sugar, tie them down, and bake them three Hours in a moderate O- ven •, then drain them through a Sieve, put it into a Wine Cade with the reft, ftir it with a Stick, cork it lightly for a Week, then cork it tight, keep it in a cold Cellar, and bottle it at Difcretion. To make Cullis, or Damfm Cheefe, as fome call it, hut 3tis properly a Conferve of them. TAKE a Quart of ripe Fruit of either of them put to them a Pint of Red Wine, fet them on a Stove, and flew them, clofe cover’d, till you can pulp them *, then take out their Stones, and work, them through a fine Cullinder or coarfe Sieve, put to a Pint of this a Pound of double-refin’d Sugar, pounded and fifted *, put them into your Preferving-pan, fet it it on a Charcoal Fire, ftir it with a Silver Spoon till it it clear and pretty thick i put it into your Pots to turn out, and dry it in your Drying-ftove, dice it out, and cut it into any Form you like, or put it into fmali Glades of different Forms as you like, or into Flum- mery Moulds, &c. Confection de Prunes. THACK E R1 s 234 To make Marmalade of Quinces red. Coigns en Marmalade rouge. PARE and quarter them, take out the Cores % take the Cores and fome of the word of your Quinces, pare and flice them, and boil them in as much Water as will cover them ; when boil’d tender, fl rain the the Liquor from them, put the other Quinces to it, and boil them as tender as you can •, rub them through a Sieve, if the Liquor from the Quinces do not afford Liquor enough to boil them, add fome Water to it ; to every Pint of this Pulp put a Pound of double-refin’d Sugar finely powder’d, fet it on a flow Fire, and put to it Half a Pint of Currant Jelly; let it fimmer till it is of a fine Colour and clear, then put it into Pots or Glaffes, as you like, or into any pretty Molds to turn our. You may do fome with coarfer Sugar for putting into Apple-Pyes, &c.—Some put in Jelly of Barberries inftead of Currants •, obferve to dice before you flew them *, when your Marmalade is pretty ftiff, you may make it into the Shape of Pears, cut them into Halves or Quar- ters, and qlry them in your drying Stove. To make Marmalade of Quinces white. Coigns en Marmalade hlanc. TAKE the cleareft Quinces you can get, pare, core, and flice them thin into Water, then boil them tender ; take a Pound of double-refin’d Sugar, break it into Lumps, dip’d into Water, Bit by Bit, and put it into your Preferving pan ; let it lie till it is all cllffolved, then fet it on a Charcoal Fire, let it boil till it comes to a Candy-height; then take your Quinces our of the Water you boil’d them in ; put them to the Sugar, and keep them furring till they be dear; put h into Pets, or order shem as you did the red one. ART of COOKERY. To make Jelly of Quinces red. Coigns en Gellee PARE and core them, and put them into a Sauce- pan that will conveniently hold them, and has a Cover to it-, fet it on a flow Fire, fill it full of fine Water, let the Quinces be boil’d to Pieces, then run it through a Jelly Bag, to a Pint of this Liquor, take a Pound of double-refin’d Sugar; make the Sugar boil to a Candy-height, with Half a Pint of Water; then put in your Quince Liquor, fet it on a flow Fire till it is incorporated together, but don’t let it boil; put to it Half a Pint of the Syrrup of Barberries ; fee how made, where Barberries are treated of, then put it into Glafles. Another Way : Take a Pound of Quinces, par’d, cor’d, and dic’d ; put them into an Earthen Jar, with Half a Pound of pick’d Barberries, and three Pints of clear Water, tie them down with a double ftrong Paper, bake them four Hours; then drain them through a Jelly Bag, take a Pound of double- refin’d Sugar to a Pint of this Liquor, but firft boil the Sugar into a Candy-height, with Half a Pint of Water; then put in your Liquor, and order it as you did the other. To pickle Barberries. Barberries au Vinaigre. PICK out the large Branches, make a ftrong Brine of Salt and Water, and put them in it; then ftamp the reft of them, after they have lain in the Brine two Hours, ftrain it from the Berries, and put them that you damp’d into the Brine ; put in a Piece ofAllum, and boil it; when it has boil’d Half an Hour, ftrain it again, then put your Barberries into a Jar, prefs them down tight, and put the Brine to them ; lay on them a Slate, to keep them down un- der the Brine ; tie them down with Leather, and fet shem ina cold Place, 236 THACKER'* T0 preferve Barberries. Barberries en Confer ve et Confit. TAKE the fineft Barberries you can get, and the largeft and ripeft ; if any be bad, pick them off, Jay the Bunches, one by one, and fet them in the Sun for three or four Hours in a large Difh or Sieve; let them lie till the next Day, then make a Sirrup for them with Half a Pint of Water to a Pound of double- refin’d Sugar ; let there be Syrrup enough for them to fwim in without their lying one upon another ; then take a Quantity of the other Barberries, and pick them off their Stalks, bruize them and boil them in as much Water as will a little more than cover them, then ftrain them through a Lawn Sieve, or through a fine Cloth; to Half a Pint put Half a Pound of Loaf Su- gar, boil it to a Syrrup ; put your Barberries, and the reft, into your Prcferving-pan all together, and boil them quick till they be clear ; then when they have lain iome Time, and you have a Mind to candy them in Bunches, juft dip them. Bunch by Bunch, in warm Water, and tie them to fmall Sticks with green Thread, and dndge them with double-refin’d Sugar, pounded and fitted ; dry them in a Stove, turn them and fift them again ; you fhouid dry them on Glafs- Plates, firft fifted with Sugar, and then lay on your Bunches or Sprigs of Barberries ; then, when dried, keep them in paper’d Boxes, in a dry Place ; fome take the Stones out of them before they do them: W7hite and Red Currants may be done the fame Way, but you need not have any White Jelly to put into the White Currant; the red ones require fome Red Jelly to be put to them to heighten the Colour, and make the Fruit look better ; the Syrrup that is left from your Barberries you fhouid take great Care of, for it is the beft and livelieft of all red Syrrups, to put to Cherries, Currants, or any Thing that is prderved red. ART of COOKERY. 237 T0 dry Damfins or any Sort of Plumbs. RUB them with a clean Cloth, lay them Tin- gle in a flat bottom’d Tin Dripping-pan, and fet them into a flow Oven ; then turn them, put them on wir’d or fplinted Sieves, and put them in again ; keep this Order till they be quite dry, put them into ftrong Paper-bags prickt full of Holes, and hung up in a Kitchen, or where there is a conflant Fire kept. Damfms Jeches To pickle Red Cabbage. Choux rouge en Confection. TAKE one that is very red, cut it into four; take out all the large white Stalks, then cut it into thin fhreds, put it into an Earthen Pot; to a Pound of Cabbage take a Quarter of a Pound of Salt, and an Ounce of Salt-petre •, pound the Salt-petre, mix it with other Salt, and ftrinkle it over the Cab- bage; prefs it down hard with a Board, and fet a Weight on it; let it lie for fix Hours, then take a Pint of Vinegar, the befl you can get, and boil it with whole Mace, Pepper, and dic’d Ginger; then put the Cabbage into a Jar, pour on the Vinegar and Spices, Jay fomething on it to keep the Cabbage under the Pickle ; cover it down clofe, when it is cold tie it over with Leather, and keep it in a cold Place.— There is another Receipt of this, but both are good. To pickle Potato-Apples. Taupinenhoure en Confection. WHEN you gather them, rub them with a dry Cloth, and put them into Salt and Water as you do other Pickles; Ihilt them every other Day for nine Days, then drain them from the Salt and Water, make a frefli Brine, boil it, and put it boiling hot on them; then let them (land till the next Day, and ftrain that Brine from them j then take as much W'hite Wine Vinegar as will cover them, and put in f H A C k E R* s it Mace, Pepper, and raw Ginger, with a little Dill; put all together into a Brafs-Pan, fet it on a (low Fire* cover it clofe, and let it fimmer till they be green; then put them into a Jar, cover them till they be cold, then tie them over as before directed, and fet them in a cold Place.—Raddifh Pods are done the fame Way. To pickle Onions. OP’AKE the fmalleft white Onions you can get, I peel them, and boil them in Salt and Water ; they mult boil but very little, then ftrain them and put them into diftill’d Vinegar, in fmall Bottles, with Oil on the Tops of them ; tie them over with Bladders firft wet, and they will (tick clofe to the Bottles. Onions au Vinaigre, To pickk ColUflowers the fame Way, or Cabbage Stalks* Choiix Fleurs confit au Vinaigre. CUT the Out-fide hard Skin off; or large Cucum- bers, par’d and dic’d, then put them into Salt and Water for twenty-four Hours, then {train’d from that, dried with a Cloth, and put into Vinegar, order’d as above. To prefervc green Figs. Figues confit verd. RUB them very well with Salt, and a Flannel Cloth firft dipt in Water and fqueez’d ; put them into Water as you do them, then boil them very flow till they be tender, then green them as you do green Plumbs or Peaches ; then put them into Water for two Hours, and cut them half Way down the Middle, and make a flrong Syrrup of double their Weight of fine Sugar, let it boil almoft to a Candy-height before you put them in, keep them flirring till they be clear, put them into Pots, let them ftand till they be cold, then cut a Piece of Writing-Paper that will fit the Pot, dip it into Prandy, lay it dote to the Fruit, and tie the Pot over with Leather; keep them in a Place pretty dry. ART of COOKERY. 239 To preferve Pears. PARE them very thin, and render them in Water over a flow Fire •, then take them out, make a Syrrup for them, as you did for the Figs, and order them them the fame in the doing; you may dry them and the Figs, by laying them on Tin-Plates, dridging them with fine Sugar, and laying them a little open, that is, Hip in one Half half-way off from the other, and let them remain fad at the Bottom ; when you pare them, let their Stalks be kept on, and Jikewife on the Figs: If you defign to dry them, you may put in fome Juice of Lemon to them, and fome Ruft of Le- tnon Peel; put it in fome Time befqre you take them up, that the Rine may boil clear. Poirs confit. To make a Spanifh Olio. Olio cTEfpagne. -1 Shall give you an Account of an Olio, but, in my Opinion a good Englifh Hotch-potch is better: Take fome ftrong Broth, made of a Leg of Beef, put it into a Pot big enough to hold the following Things; take Half a Do!zen Pounds of Brifket Beef, cut it into fquare Pieces ; let it boil fome Time, and put in fome Salt, fkim it often ; when it is three Parts boil’d, cut a Neck of Mutton into fquare Pieces, and put it in. Hill keep fkimming it; you mult have a Pot of boil- ing Water by to keep it filling up ; then cut a Neck of Pork, and put it in, in the fame Manner ; then a Neck of Veal, cut the fame Way ; firft wall) and blanch your fmall Meat before you put it to your Beef; you may fkin your Pork, if you chufe it, and road it and the Mutton and Veal before you put them in ; when your Meat is all dew’d near enough, then prepare the Roots and Flerbs as follows: Take two or three Savoys, cut each in four Pieces ; take four Carrots, cut a Fland’s Breath, and in four long-ways ; two Parfnips the fame, lird cut off the Out-fide of both ; fix Heads of Celle- rHACK E R 9 s ry, cut the fame-, fix Heads of Leeks, Tome Parfley Roots, feme Cabbage Lettice •, tie each Sort by itfdf, and ftew them in fome of the ftrong Broth, with a 1 Dozen of fmall Turnips, twenty fmali Onions, fome Carrots par’d round; likewife make a Brown, and tofs them all up in it ; take fome frefh Brorh and put to them, let them ftew till tender, then tafte the Broth they were ftew’d in, and if it does not tafte amifs put it to your Beef; then take three Chickens, four Pi- geons, four Snipes, four Teals, a Doien of Larks; let them be drawn, fmged, and trufs’d for boiling ; you may lard fome if you pleafe, and half-roaft them all; then make a Brown for them, and moiften it with fome of the ftrong Broth ; let them ftew in it, put the largeft in firft ; then ftew a Quart of green Peas in fome of the Broth, and pulp them through a Cullinder ; then prepare a good many large Sippets of White Bread, dried in an Oven ; then take a large Soop-Difh, raife a large Rim round it, and dry it in the Oven ; then mix all your Meat and Fowls toge- ther, and let them ftew a little to incorporate the Re- lifti of all, one with another; then put all your Meat into a large broad Stew-pan, with the Fowls and Roots; fkim the Fat off the Broth, and ftrain fome of it into your Stew-pan or Gravey-pan ; untie your Roots, Lettice, &c. and lay them in betwixt your Meats and Fowls; fhake all together, and fkim off what Fat you can ; then have two Tereins ready, and put fome dried Crufts of Bread in each ; then take a large Silver Soop-Ladle, and begin to difh up ; lay your Sippets of Bread in the Bottom of your Soop- Difh, then the Beef, fkin’d and cut handfomely, then Mutton, then Veal, prick in fome Sippets between ; then with your Silver Ladle, lay in fome Roots, &c. then your Pork, with your Chickens and Pigeons be- tween, with fome Raftiers of Bacon, then your Savoys, Teals and Snipes; then pile the Larks in the Middle, having your Broth very hot fill the two Te- ART of COOKERY. 241 reins, put fome hot Broth to your Olio, and lay in the Turnips and Carrots, and all the reft of the Herbs and Roots, to fill up all the vacant Places *, fill up the Difh with the Broth; garnifli your Difh with Rafhers of Bacon, Spinage, and potcht Eggs; lend it in the Middle of the Table, with the Soops at Top and Bottom, and the reft of the Dilhes you have pro- vided to fill your Table, that is four added to thefe three ; the Top Soop to be mov’d, with a Difh of Fifh ; the Bottom with roaft Beef or Venifon 5 the le- cond Courfe, what you pleafe. To ragoo Oyfters, Huitres en Ragout, OPEN your Oifters, and put them into a Stew- pan with their Liquor, let them juft boil up; take them off, wafh ihem out of their Liquor, lay them on a Plate, and let the Liquor ftand to fettle ; pour off the Clear of the Liquor, and put in your Oiften *. then make a Brown, and put in fome good Gravey, two or three Spoonfuls of White Wine, fome Parfley, and a few Chives fhred fine *, grate in a little Nutmeg, Hired a few pickled Mufhrooms, and tofs all up together ; put in your Oifters and the Liquor ; tofs all up together •, put fome Sippets in your Di(h, put in fome melted Butter ; don’t let the Oifters boil after you have put them into the Ragoo •, difh them, and garnifh with Barberries and Lemon. To hr oil Oyfters in their Shells, Res Huitres Grilles. OPEN them, and put them into the deep Shells; clean them from the Shells and Sand, place them on a Gridiron j put to them a little Chives, Parf- ley Hired fine, a little Pepper, Vinegar, and a little Bit of Butter •, cover them with their upper Shells, fee them into the Oven for a Quarter of an Hour ; difh and fend them up j you may broil them on a Stove, 242 THACKER'* or put them into the-Oven on a Difh ; feme like a few Bread Crumbs in them. To farce Oyflers. Des Huitres farcie. OPEN them, and blanch them in a little Water, and their own Liquor then Hired them, with a little Shallot, Farfley, Pepper, and Anchovies; put in the Crumb of a Roll foak’d in Cream ; feafon them with Nutmeg and a little Mace, put in three or four Yolks of Eggs, a Quarter of a Pound of Butter ; mix all together, and beat it in a Marble Mortar, with two or three Spoonfuls of White Wine, and feme Juice of Lemon ; put it into Scallop-fhells, put on them Bread Crumbs, fet them into an Oven to brown ; if they do not brown loon, brown them with a Salamander, aqd lend them hot: You may make thefe into Patte Petets, made with PufF-Pafle ; make them fmall and round as you do Rafberry-Fuffs, and garnifh any Difh of Fowls, Turkey, or Veal, in a made Way or plain, as you like *, or make a Difh of them, and if you add fome Bread Crumbs to this Farce, there is nothing better for your Turkey or Fowls’ Crops, either rcafted qr boiled. To make Oyfter Pancakes. Gateanx an Pod aux Huitres,. MAKE a Batter of Flour, Eggs, a little Sale, and Cream •, make it to that StifFnefs that it will run eafiiy, then take fome Butter, and clarify it, put fome of it into your Pan, make it hot ; put in as much Butter as will cover the Bottom of your Pan, then haying your Oyflers blanch’d and dried, lay fome all over the Pancake, then put more Batter on them to cover them ; when fried brown on one Side, turn it, and fry it brown on the other alfo; then difh it. Garnilh with fried Parfley and Seville Orange, ART of COOKERY. 243 To moke Fritters of a Turkey Breojl, Fowl, Partridge, Chicken, or Capon. Bignets avec la Chair d’une Dindon, TAKE two Ounces of the Flour of Rice, put tp it a Pint of Milk and a Pint of Cream, mix it well together ; put to it a Piece of Butter and a little Salt, fet it on a Stove Fire, keep ftirring till it is thick •, take it off the Fire, and let it ftand to cool, then beat ten Eggs, leave out fix Whites, Brain them through a Sieve into the Rice, ftir all together, and mix it very well; then mince your Meat very fine, put to it as much minc’d Apple, fome Suet flared fine ; put in fome Currants, wafla’d, rub’d dry, and pickt, fome candied Lemon, Orange, or Citron ; fome Cin- namon, Nutmeg, and Sugar, with a little Salt, and White Wine ; mix all together; then fet the Rice on the Fire again, and ftir it till it is the Thicknefs of a thin Pafle ; let it cool again, then roll it our, and cut it into round Pieces •, put in a Spoonful of your Mix- ture into as many as you chufe to fry; wet the Eggs, and cover them with another Piece of the fame Size *, clofe them down tight, that they may not burft in the frying; fry them in clarified Butter, or wafh them over with an Egg, and bake them in an Oven. Rougets au Four ou frit. To hake or fry Gurnets. CJLEAN and gut them, wafh and dry them well; then take Parfley, Thyme, Pepper, Salt, and Bread Crumbs, mix all togetherthen beat fome Yolks of Eggs, with a little melted Butter ; roll yoqr Fifh in it, and dridge them with the above Mixture ; lay them into a convenient Thing, and bake them in an Oven, of a brown Colour-, then make a Sauce for them as follows : Take fome Mufhrooms, an Ancho- vey, fome Chives, mince all fine, then make a Brown ; put in your Herbs, &c. with fome good Gravey, Squeeze in fome Lemon, a Spoonful of White Wine, THACKER9 s grate in a little Nutmeg, put in fome melted Butter; put your Sauce into the Difh, and lay the Fifh on it; garnifh with fried Parfley and Lemon. You may try them as you do any other Fifh. To drefs Mullets. Mullets atcommodee. ‘\Z OU may drefs them as you doSalmonTrouts that \ are bak'd or boil’d, with Sauce as directed for feveral other Sorts of Fifli; or fried, if they be (mall. To make Hartjhorn Jelly. IT AKE a Pound of Hartfliorn, put to it fix Quarts Jt of Water, boil it till two Quarts be wafted, then ftrain it through a Sieve, and let it ftand till next Day; then take the Clear off the Top, and put to it eight Whites of Eggs, the Juice of fix Lemons, as much Sugar as will fweeten it to your Taftc ; put in what you like as to Spices, ftir all well together, fet it on a flow Fire to boil, with a Bottle of Rhenifh or White Wine; let it boil till it breaks, then run it through your Jelly Bag til! it be as dear as Rock Water, and fill your Glaffes: This is reckoned the fineft Jelly that is made. To pet Lampreys. Lamproies empotee. SKIN them, and take out the blue String that is in their Backs •, cut them into Pieces, and feafon them with Pepper, Mace, Nutmeg, and Salt; to a Pound of Fifh take a Pound and a Half of Butter; put your Fifh into a Pot, put your Butter over them, tie them down with double Paper, bake them in a moderate Oven lor four Flours; take them out, and let them drain in a Culhncler, then lay them round and round in yoijr Pot, till you have fill’d it within an Inch of the Top ; then fkim off the clear Butter, and fill up the Pot to the Top ; fet the Pot even till cold. ART of COOKERY. To Jiew Lampreys, Lamproies en etuvs. IP KIN them, and take out their Strings, clean and O blanch them, dry them well, flour and fry them in clarified Butter; then make a Brown, put in feme good Gravey, with a Handful of Parfley fealded and fhred fine •, put in fome whole Pepper, Mace, and grate in a little Nutmeg, put in fome Vinegar, let them flew till they be enough, put in a Glafs of White Wine, fqueeze in a little Lemon, put in fome melted Butter, fofs all up together; difh them up, and garnifh with fried Parfley and Lemon ; you may put in a few Ca- pers fhred fine. To make Mould Fritters. Bignets drejfie dans ufie Forme. YOU muff provide fome Moulds made of Tin of different Forms, like a Dolphin, a Coat of Arms, or any Fafhion you like ; then butter your Mould, and fill it Half full of Batter, made the fame as for other Fritters; let your Fat be render’d Beef or Mutton Suer, or clarified Butter ; let it be hot, then put in your Mould, with the Batter in it, fry it brown’, and turn it out. N. B„ Your Moulds muft be finely rivetted as well as foldered, or the hot Fat will unfolder them ; be furd you have Pat to cover the Moulds. To preferve Grapes. Raifins ccnft. TAKE them when they are large, but green, be- fore they begin to turn ; take out their Seeds, and let tnem lie on the Back of a Sieve twenty-four Hours, and fet them in the Sun or before the Fire ; then put them into a Pot, and ftrew fome double- refin’d Sugar over them, pounded and fifted ; then take as much Sugar as will make a,Syrrup for them, enough for them to fwim in, that 'is Half a Pint of THACKER9 s Water to a Pound of Sugar; let your Syrrup be pretty ftrong ; then put in your Grapes, with the Su- gar to them, let them do foftly till they be clear ; keep putting them down with a Silver Spoon or Ladle, and flamming them ; put them into a Pot large e- nough. You may dry them after they have lain fomc Time in the Syrrup. Another Way, Raifms confit d*une autre maniere. PICK out their Stones, put them into hard Water ; then put fome of their Leaves into the Bottom of a Brafs-Pan; lay in your Bunches of Grapes, with Vine Leaves between, then Leaves on them again ; then take a Bit of Verdigreafe, the Bignefs of a large Nutmeg, pound it fine, and put it into a Viol Bottle, with as much Allum pounded ; likewife put to it a Gill of White Wine Vinegar; fhake the Bottle, and let it ftand to fettle, then put into your Grapes two or three Spoonfuls of this, with as much hard Water as will cover them ; fet them on a very flow Fire to green, do not let them boil, then take them out, and put them into cold Water ; let them lie an Hour, then make a Syrrup for them as before, put them in Bunch by Bunch; let them juft boil up, then fet them off the Fire, cover’d down clofe for an Hour, then fet them on again; keep this Order till they be clear, put them up as before-direfted ; let them lie in the Syrrup for a Month, then take them out, and drain their Syrrup from them, dridge them with double-refin’d Sugar fifted, lay them on Glafs-Plates to dry in a Drying-ftovc, turn them every Day till they be quite dry ; keep them in a paper’d Box, with Paper betwixt each Bunch; fet them in a dry Place. To make Italian Bifhet. Bifcuit a ! Itallenne. TAKE a Pound of double-refin’d Sugar beat and fifted, put to it a Pound of the fineft Flour you ART of COOKERY. 247 can get, mix them together; then take fix Eggs, beat them very well, and ftrain them through a Sieve; put them into Marble Mortar, put fome of your Flour and Sugar in, and beat it very well; fo keep putting the reft in, by little at a Time, till it be all in; you muft beat it an Hour without paling, then put a Sheet of Wafer Paper on a Sheet uf Tin, drop on the Bifcuit, ftrew on them fome Carraway Comfits, and bake them off as quick as you can. T0 make Macaroons, TAKE two Ounces of fweet Almonds, blanch and peel them, beat them in a Marble Mortar, adding a little Cream and Orange Flower Water ; then add by Degrees a Quarter of a Pound of double- refin’d Sugar lifted, and the Whites of three Eggs; beat it very well till it be of a convenient Thick- nefs; if it fhould be too thin, add more Sugar ; put it on Wafer Paper, dridge on Sugar, and bake them as you are directed above. Macaroni a fairs. To drefs Mufcles different Ways, Monies accommode en plufteurs Manieres• MUSCLES are Shell-Fiffi not much valued, but order’d as below, I think they may be agree- able to fome: Wafti them, and pull off their Strings; put them into a Pot, ftrinkle on them a Handful of Salt, cover them down clofe, and fet them on a flow Fire till they will open: then take them out of their Shells, take off their Beards, take the Liquor and ftrain it; then take fome White Wine and Vine- gar, and the Clear of their Liquor ; put in it fome whole Pepper and Mace, give it a boil or two; put in your Mufcles, flop them dole, and keep them for yourUfe. You may fend them up on Places, garnifh’d with raw Parfley, to be eat with Bread and Butter. T H ACKER** Monies en Fricajfee. To fricafy them. YOU may fricafy them white, with a white Lare, as for Chickens. See fricafy’d Chickens. You may drefs them brown : Brown a Piece of Butter in a Stew-pan, put in a little Flour, fhred in a little Onion, with fome good Gravey *, let it flew, grate in a little Nutmeg, Hired and put in a little Parfley ; then take out as nuv.'y ol your Mufcles as you think will do, make them thoroughly hot, and difh them on Sippets; garnifli them with fried Parfley. To put them in Loaves feallop them like Oyjlers, Monies an Pain auffii en Lfoal opes. WHEN they are order’d as before, you may put them into Rolls, as you do Oyfters, or as they are done White, which Way you like beft : You may put the pickled Mufcles into Fifli-fauce, with fome of their Liquor. You may ufe Cockles any of thefe Ways, or put them into Scallop-fliells as you do Oyfters. To drefs Perch. Perches accommode. THEY are a fine Fifh, if large, not inferior to Carp or Tench, and eat well ftew’d; if fmall, they are good fried. You may bake, broil, or boil them as you do feveral Sorts of other Fifti. Pigeons a-la-Tartare. Pigeons d la Tartar. SINGE and truls them as for boiling, fiat them with a Cleaver, feafon them with Pepper and Salt as for a Pye, dip them in melted Butter, dridgc them with mincM Parfiey and Bread Crumbs, butter a Sheet of Writing-Paper, and lay it on * Gridiron, with the butter’d Side up, lay on your Pigeons, and broil them over a broiling Harth as there is in moft large Kitchens; ART of COOKERY. 249 but if you fhould not have fiich a convenient Place, you may broil them in the Chimney Corner, or upon the Hearth j firft light your Charcoal in a Stove, then lay Bricks the Square of your Gridiron, put the Char- coal into it, fet on your Pigeons, broil them leifurely, turn them often, and they will be of a fine Colour; then having fome Parfiey minc’d fine, with a few Chives, Shallot, or Onion ; mix them with minc’d An- chovey, a little Gravey, and a Piece of Butter work’d in Flour, the Juice of Half a Lemon ; put all into a Stew-pan, grate in a little Nutmeg, put in a little Salt, Aired eight or ten pickl’d Muftirooms, draw all up together as you do Butter; put the Sauce into the Difii, and lay one your Pigeons, that their Rumps may meet in the Middle; garnifh with Barberries and Lemon. You may do Mutton Cutlets the fame Way, adding fome Ihred Capers. 0 drefs Pork Chops, Cottelets de Pore. YOU may broil Pork Chops as above; makeUfe of Sage inftead of Parfiey *, leave out the Ca- pers, and put in a little Muftard. This Way of broiling is the befl: Way for moft fmall Things, as Sweet-breads fkewer’d on Silver-fkewers, Brotch-lights, Oyfiers, Larks, or any fmall Birds, &c. And all Sorts of Fifii; the large Fifh cut in Slices, about an Inch thick and flour’d, and the Gridiron fee a good Height from the Fire, that it may broil lei- furely ; you muft obferve, that none but your frefh Fifii will broil well; you need no Paper to the broil- ing of Fifii, all fmall Fifii broil whole ; the particular Ways of ordering them, and their Sauce, look where each Sort is treated of. I have been particular in this Way of broiling, becaufe it is the very befl: and fweeteft, and gives every Thing, fo broil’d, a much better Co- lour than any other Way, T H A C K E R’s To preferve Bonum Magnum Plumbs. Bonum Magnum confit. THROW them into boiling Water to raife the out-fide Skin, peel it all of?, cut them in the Nick to the Stone, put them into a Pot, ffrew on them fome double-refin’d Sugar, let them lie three or four Hours •, make a Sirrup for them, enough for them to Iwim in, let it boil till it be near of a Candy-Height, put in your Plumbs, with what is at them, let them do fofdy, keep them fkimming and turning till they be clear, then put them into Pots. To drefs Larks. Aloiiettes accommode. PICK them clean. Heads and all •, draw them, and turn down their Legs, as you do a Duck /pit them a-crofs, on a Lark-fpir, put a Bit of Butter, with a little Salt, into the Belly of each ; finge andi tie them to a fmall Spit; wafh them over with the Yolks of Eggs and melted Butter, dridge them with fine Bread Crumbs mixt with Flour, and a little Salt; lay them down to the Fire, at a good Diftance, to let the Coat fix on them ; then drop on fome more But- ter, and dridge them again, till you have made them as plump as you can; garnifh your Difh with Bread Crumbs, fried brown in Butter; fend Gravey and Butter in a Boat, with a little Juice of Lemon. To make a Silmy of Woodcocks. Salmey des Becaffes. HALF-roaft them, cut them in Quarters, put a Piece of Butter into a Stew-pan, make a Brown with Flour, toft the Woodcocks up in it; put in Tome good Gravey, a little White Wine, fome Morels, Mufhrooms, a little Onion and Anchovey Hired fine, grate in a little Nutmeg, fqueeze in fome Lemon, fait it to your 7'afte ; take their Ropes, tarke out the Liver snd Girard, chop the reft, and put it to your Wood? ART of COOKERY. eocks; tofs all up together, put fome Truffles in the Bottom of your Difh, lay in your Woodcocks, pour on the Sauce ; garnifli with Barberries and Lemon 5 take Care you do not let your Woodcocks be too much, and fkim off the Fat before you difh them ; if the Anchovies do not make it Salt enough, put in Salt to your Tafte. To pot Woodcocks and Partridges. Becajfes & Perdrix empote. PICK, finge, and draw them •, take the bloody Part out of their Backs, rub out the Blood with U wet Cloth, feafon them with Pepper and Salt, and any other Spice you like; trufs them as for boiling, put them into a Pot big enough ; you muft put Half a Pound of Butter to each Bird, if you pot them in (mail Pots; if you pot a large Pot, lefs will do ; take out the Brains of the Woodcocks; if you pot them with their Bills on, pack them in the Pot you defign to bake them in ; put the Butter on the Top, tie the Pot over with brown Paper j let them bake two Hours, take them out, and put them into a Cullin- der, with their Vents down, to drain the Gravey out of them ; then put them into the Pots you defign them to be potted in, and fill the Pots up with the Clear pf the Butter j fet them very even till they be cold ; take Care you don’t put in any of the Settling of the Butter, for it will taint them: if your clear Butter does not hold out, put fome more Butter into the farpe Pgt, and fet it into the Oven to clarify. THACKER' s 252 OCTOBER. To make Cockle Soop. Potage aux Petoncles. TAKE four Quarts of Cockles, put them into a con* venient Pot, cover them dole till they all open ; pick them out of their Shells, and wafh them in Wa- ter to clean them from the Sand ; then take what Sort of Fifh you can bed get, cut it to Pieces, wafli it, and put into a Pot of Water, with four large Onions, two or three Turnips, Tome Cellery, Thyme, Parfley, whole Pepper, Mace, fome Salt, two Carrots, the Cruft of a French Roll; let all boil fofcly for two Hours ; let it (land to fettle, after you have drained it through a Sieve ; fkim it, and pour off the Clear, then take fome of the Clear, and put in it a Quart of green Peas, if you can get them *, if nor, take a Quart of blue Peas, boil them, and pulp them through a Cullinder •, then take a good Plandful of Sorrel, pick and fhred it ; take two Cabbage Lettices, cut them in four, and fhred them fine Croft-ways; then fhred two Onions, put a Piece of Butter into a Stew-pan, put in your Herbs, put to them a little Salt, cover them clofe, take Care they don’t burn, moiften them with fome of your Broth ; then take the Kettle that you defign to ftew your Scop in, and put in your Herbs, the Peas, and the reft of the Broth *, let them ftew over a flow Fire till all is incorporated together tafte it, and if the Sorrel has not given it an agreeable Tartnefs, fqueeze in a little Lemon ; take a French Roll, cut a Piece off the Top, take out the Crumb, rub it with Butter within and without, put it into an Oven to harden, or fet it before the Fire, and turn it, that it may nqt burn, put it into your Sgop Difh ; ART of COOKERY. let your Soop Difti be tim’d ; tofs up your Cockles with a Piece of Butter, dridge in a little Flour, dull in a little Pepper, put in a little of your Broth, put in the Liquor that came Irom the Cockles ; tofs all to- gether when you are ready to dilh, put fome Crufts of French Bread, dried before the Fire, and laid round your Roll in the Difh, put a Ladleful or two of your Soop to the Bread, fill the Roll with fome of your Cockles; garnilh the Rim of your Difti with fome of them, with fome Carrots, cut an Inch long, and fplit like Straws, that is a Heap of one, and a Heap of the other ; put the reft of the Cockles into your Soop, ftir all together, and fill your Dilh ; firft fkim off the Fat that comes from the Butter, and fend it up hot. I have been particular about this Soop, becaufe mod: Soops, in Meagre, are made in this Manner; as, Mufcles, Oyfters, Shrimps, likewife any Sort of Roots that you would have the Soop go by the Name of, that is, the Rim of the Difti muft be garnifti’d with that particular Root or Herb, and the Roll in the Middle muft be fill’d with the fame, ordered in a proper Manner, as you will find, where direded for ragooing and Hewing of Vegetables. You muft broil three Pieces of Cod to put round the Roll of your Cockle Shop. To make a Partridge Pye, Pate aux Perdrix. PICK, finge, and draw them ; trufs them as for boiling •, feafon them with Pepper and Salt, with a Piece of Butter put into the Bellies of them ; then having your Pye rais’d and fct in a proper Form, lay in your Partridges, with Tome Forc’d-mcat and Yolks of hard Eggs between j lay on Butter over all, clofe and garnifh it in a proper Manner; wafh it over with the Yolk of an Egg, and bake it two Hours; when it is bak’d, put in fome Gravey ; when you 254 THACKER’S defign to have it eaten cold* fill it up with clarified Butter. To roaft and order a Chine of Veal a la Smith ergall, LET it be cut out like a Chine of Mutton, fpit it. See Chine of Mutton. Rodl it leifurcly ; let the Veal be the fmalleft and whitefl you can get; then make a Ragoo of Colliflowers, and put in your Dilh ; lay in your Veal, but firfl cut out the Kidnies, and lay them on each Side of the Veal; garnifh with Seville Orange and Kidney-beans. How to make a Ratty of Oyfiers. Pate am Huitres. MAKE Tome cold Pafle, and fiieet a Petty-Pan that will hold your Oyfiers; blanch them and wafh them clean, put them into your Petty-Pan, with Yolks of hard Eggs, fome Forc’d-meat Balls made of Fifh ; put in the Liquor, with two or three Spoonfuls of White Wine; feafon with Pepper, Nutmeg, (bred Parfiey, and a few Chives; if the Oyfiers do not make it fait enough, fait it to yourTaflc ; put Butter all over, clofe and bake it an Hour; cut off the Lid, and make a White Lare for it, thicken your Lare o- ver the Fire, keep it flirting; fkim the Fat off your Pye, put in your Lare, lay on the Lid, and fervc it up. To make a Compot of Mufhrooms. Compote am Champignons. ORDER your Mufhrooms as for a brown Fri- cafy, then take fix Yolks of hard Eggs, with fame Forc’d-meat Balls; let your Forc’d-meat be fried, put them to your Mulhrooms, then blanch Half a Score Morels, all of a Size, as near as you can; take off their Stalks, fluff them with Forc’d- meat, and flew them in Gravey, with an Onion, and a Faggot of fweet Herbs; cover them clofe, and flew them over a flow Fire ; rim the Edge of your Difb, ART of COOKERY. lay in the Middle a French Roll, order’d as you did for the Cockle Soop, and fill it with fome of your Muflirooms ; lay round it the Morels and hard Eggs, fqueeze a little Lemon into your Muflirooms, grate in a little Nutmeg, fait it to yourTafte, tofs all up together, make it hot; if it be too thick, put in feme of the Liquor your Morels were flewed in, pour it all over the reft, and garnifh the Rim of your Difh with butter’d Bread Crumbs, crifp’d or dried. To make Saufages. Sauciffes a faire. TAKE fome of the tendered: Part of Pork, and mince it fine; take the equal Weight of fat Pork, and mince it \ feafon it with Pepper and Salt, a little Sage, Parfley, and Thyme, with a few Chives; fhred your Herbs very fine, mix all together, with a few fine Bread Crumbs *, pound it in a Mortar very fine •, then having your Hog’s Guts clean’d, fill them and tie them in proper Lengths, and boil, fry, or broil them, as you like. You may ufe them to Turkies, Fowls, or any Thing that Saufages are proper to be ufed with. There is a Receipt of this Kind, lee which you like beft. T0 make a Sauce Robert. TAKE an Onion, and dice it; put a Piece of But- ter into a Stew-pan, put in your Onion, and keep it ftirring with a wooden Ladle; put in fome Cullis, drawn from Ham and Veal: then mince lome Parfley, and put it in, with a fmall Matter of Thyme, put in a little Vinegar, let it boil up, put in a little Pepper, ftrain it through a Sieve; if for roafled Fowls, fend it as it is; if for Mutton, put fome But- ter and minc’d Capers •, if for Pork, leave out the Capers, and add a little Muftard. Saujfe Robert. THACKER’* T0 make a Turkey Pye. Pate de Dindon. WHEN it is pick’d, drawn, and fmg*d, bone it you may bring the Bones out at the Breaft whole, or cut it down the Back, and take out the Bones that Way; take Care you do not cut it through the Skin, then few it up, and tie up the Vents •, make a Pan of Water boil, put in your Turkey, let it boil till it is plump •, take out the Strings, and feafon it with Pepper and Salt •, having a Coffin rais’d to fit it* lay it in, with a Neat’s Tongue boil’d, fkin’d, and j lay in fome Yolks of Eggs boil’d hard, with ART of COOKERY. 257 two or three Pounds of Saufages; lay Butter over all, clofe it, and bake it; if to eat cold, fill it up with clarified Butter. To make French Bifcuits, Bifquit a la Francoife. TAKE fix new-laid Eggs, leave out the Whites all but one, beat them very well, and ftrain them through a Sieve, but firft weigh your Eggs with fine Flour; let their Weight be equal; put out the Flour, and weigh fome fine Loaf Sugar as you did the Flour1; mix the Flour and Sugar together; put in fome can- died Lemon Peel minc’d very fine, mix it with Sugar and Flour, put it to your Eggs in an Earthen Dilh or Bowl, beat it with a Wooden Ladle till it comes to a Pafte, drop it on Wafer Paper laid on a Tin Plate, and bake it, but not too much. To make a Rablit Pye, Pate des Lapins. TAKE three Rabbits, cut two into Pieces, truf* one like a Liveret, and blanch it in boiling Water, feafon them with Pepper and Salt take a fmall Loin of Pork, take off the Skin, cut it into Stakes, cake out the Bones, feafon it as before; your Pye being made in the Form, as you may fee in Page 122, lay in the Bottom of the Pye fome of the Pork-ftakes, then fome of the Rabbit, then the reft of your Stakes, then fome more Rabbit, then lay the whole one in the Middle, and if you have any more Bits of Rabbit, lay it round the whole one, lay Bits of Butter over all, clofe it, and prefa the Lid clofe to the whole Rabbit, that it may appear in its full Shape •, you will fee how it is garnifhed, by the Form j it will eat well cold, fill’d with clarified Butter •, if to eat hot, boil fome Parfley, Hired it fine, mix it with drawn Butter and Gravey, fqueeze in a little Lemon ; it will take three Hours THACKER* s baking, if it be to be eat cold ; if hot, two and a Half. Po make a Pye of Sheep’s Pongues. Pate des hmrgues de Mouton. GET the largeft you can, walk them, and fait them with Salt-Petre and common Salt; lay them into an Earthen Pot, and rub them with the Brine that comes from them every Day, and turn them ; keep this Order for fix Days •, boil and fkin them, cut off the Roots, raife a round Pye the Height of a Cukard, lay in your Tongues, with the thick Ends to meet in the Middle ; feafon them with Pepper, a little beaten Mace, and Cinnamon*, lay a Yolk of an hard Egg betwixt each Tongue, with fome Cutlets of Veal larded, laid over all, feafon’d as before *, lay Butter over all, clofe it, and bake it; when bak’d, fill it with clarified Butter ; keep it to eat cold. \To farce Chickens with Sweet Herbs and Bards of Bacon. Pouletsfarcie. LET your Chickens be clean pick’d and drawn. Tinge them, and put a Piece of Butter work’d in Salt, a few Chives and Parley Hired fine, into the Bellies of them ; then raife up their Skins with your Finger all over their Breaffs; cut Tome Pieces of fat Bacon to fit each Bread:, feafon the Bacon with Parfley, Shallot, and Thyme minc’d fine; put in the Bacon betwixt the Skin and the Flefh, pull down the Skin over the Neck, andtrufs them for roafting •, fpit them, and cover them all over with fat Bacon, cut very thin; put Paper over all, tie the Paper Bacon on with Pack- thread, and roait them; take off the Paper and the outfide Bacon; bafte them with Butter, dridge them with the Rafpings of French Bread made fine, mix’d with Flour and a little Salt; give them Half a T)ozen Turns; difh them with a Cullis of Ham and Veal under them garnifh with Eemon and Bar- benies. ' """ ' ART of COOKERY. To farce Cocks5 Combs to Ragoo. Cretes de Coqs farcie. WASH them and par-boil them, ftrain them and let them cool; make a Forcing for them of Marrow, Veal, Tweet Herbs, Pepper, Salt, Nutmeg, Bread Crumbs, a little Lemon Peel; mince all fine, mix it with the Yoik of an Egg, pound it fine in a Mortar; open the thick Ends with a fharp-pointed Knife, rub them within with Tome Yolks of Egg, fill them with your Forcing ; take a Piece of Butter, put it into a Stew-pan, make a Brown with a little Flour, put in fome good Gravey drawn from the Ham and Veal, put in your Combs, let them flew till tender ; make a fmall Pulpotoon of Veal Sweet-breads, and put jn the Middle of the Difh 5 difh your Cocks’ Combs round it, fqueeze in a little Lemon ; garnifh with Petit-Patties, made of Tome of your Forcing. To preferve Cocks’ Combs, Cretes de Ccqes preferve. COCKS’ Combs are hard to come at in the Coun- try, fo I here give you a Receipt how to keep them a Jong Time, that when you are in London you may prepare fome in the following Manner, to take into the Country with you ; you may do a few at a Time, as you can get them: Clean them and put them into a Pot, feafon them with Pepper and Salt, put to them fome Beef Suet Hired fine, with fome Butter; put thefe to the Combs, tie them over with Paper, and bake them, but not to much * take them out, and firain the Fat through a Sieve ; clean out the Pot, lay in the Combs, flcim off the Clear, and cover them over ; fet them to cool; fo you may keep Sweet-breads, Lamb-ftones, and feveral other Things, as Mulhrooms clean’d, and put into a Stew-pan, with a good Piece of Butter, fome whole Pepper, Mace, and Salt *, cover them clofe, and ftew them a Quarter ©f an Hour oyer a Stove-Fire* ydien oold put them THACKER9s into a Pot, cover them as above, and they will keep 3 Quarter of a Year, to ufc as you pleafe. To roafi Chickens a -la-SmitbergalL *~]pAKE fome fat Bacon fhred fine ; then mince four JL Anchovies, with ibme Parfiey Chives, and a little Lemon Peel ; mix all together, with the Yolk of an Egg, and a Spoonful of Cream •, loofen the Skin off the Breads of your Chickens, and put fome of this Force into each Chicken’s Bread butter fome Paper, and tie over them •, put fome minc’d Parfiey, Butter, and Salt, into their Bellies; fpit and road them dilli them, %nd let the Sauce be Lemon, Butter and Cravey, or Gravey by fifed. Poulets a la Smithergall roti. To make Cullis of Craw-Eijh. out the Tails, and take out the Bleb that I is betwixt the Tail and the Body, for it is bit-r ter-, then pound the Shells in a Marble Mortar, with fome blanch’d Almonds -, then dice Half a Parfnip, Jtwo Onions, Half a Carrot put thefe into a Stew- pan, with a good Piece of Butter, cover them down plod, fet them on a Charcoal Fire that is flow * let them fimmer till they begin to dick to the Bottom ; put in fome Fifii Broth, with the Crud of a French Boil ; feafon it with Pepper, Salt, and Nutmeg, fome Parfiey and a little Thyme ; let them fimmer nil you can break the Bread to Pieces with a Ladle, put in the Sheds, with fome minc’d Mufhrooms let them fimmer a little longer, with a minc’d Anchovey; lira in it through a Sieve, and keep it for any Thing in Meagre, as Vegetables, Soups, &c. To flew Craw-Eijh for a Difh, and how is diJJj them. Des Ecrevices eluvee. T J ASH them, and put them into a Kettle, with \ \ Salt, White Wine Vinegar, Thyme, iVlley, ART of COOKERY. find fome Slices of Lemon ; cover them dole and ftew them on a flow Fire till they be all very red 3 then drain them, and fpread them to cool; then diih them in a Diih, the Size of that you defign to fend them up in •, then lay them all round the Infide of your Diih, next the Rim, on their Backs, with their Tails, next the Rim ; fo fill the Bottom of your Diih, then begin at the Edge again, and lay one betwixt them again as before, with all their Tails even-, fo continue till you have laid in as many as you would have ; then pick fome Fennel, and lay all over them as they lie on their Backs ; then lay on the Difh that you defign them to go in ; turn them Upfide down, and they will look very well; if you have laid them even, fo fend them up. T0 make a Cullis of Muforooms. Cculis des Champignons. fome of the fineft red Mufhrooms, take I off the outfide Skins, break them to Pieces, put to them fome Salt, Pepper, Mace, a flic’d Onion, a little Parfley and Thyme, with a Piece of Butter; put all into a Stew-pan, covered down clofe, fet it on a flow Fire Half an Flour; ftrain and fqueeze them out of the Liquor, then put the Liquor into the Stew-pan, with the Cruft of a Roll, foak it till tender, rub all through a Sieve; keep it for Ufe. How to order and keep Lobjlers a Month for Fifh Sauce„ Pour garder des Per e-vices fair me Saufe. TAKE the Spawn or Berries of the Lobfters that are boil’d, pound them in a Mortar, with Ibme Vinegar j take a Quart of Water, put in it fix Ancho- vies, fume whole Pepper and Mace, a Stick of Horfe- Kaddifh dic’d, two Lemons par’d and dic’d *, let it boil till one-third be wafted, then put in yourLobfter- Spawn, with a Pint of White Wine ; let it but boil wp, then ftrain it take the Tails and Claws of vour THACKER** Lobfters, and cut them an Inch long; then cut them long-ways like a Wheat Straw ; put your Stock into your Stew-pan again, and put in your Lobfter ; if your Anchovies have not made it laic enough, put in fome to your Tafte. At any Time, when you have any Lobfter left* cut it as above, make it hot in Salt and Water, and put it to the reft -, put it into a Jar, tie it down with Leather, fet it in a cold Place •, when you would ufe any, take it out with a fmall Wooden Ladle ; put it into a Stew-pan, with a little good Gravey (if for Fifti-Days, call’d Fafts, put in fome Fifh Broth) with a little Onion and Anchovey Hired fine, fqueezc in a little Lemon to brifttcn the Tafte, grate in a little Nutmeg, put in your Butter, duft in a little Flour, draw it up thick *, keep this Order, and you will ne- ver want good Lobfter Sauce upon all Occafions. You may order Crabs the fame Way, To farce Veal Cutlets, Cotelets de Veau farcie. TAKE the beft End of a Neck of Veal, arid boil it in ftrong Broth a Quarter of an Hour; let it cool, cut it Bone by Bone, take off the Skin, mince the Flefh, Have the Bones, take fix Morels, blanch them, take off their Stalks, and mince them with a few preferved Mufhrooms, a few Chives or Onion ; then mince fome Marrow or Beef Suet, Hired it fine, mix all together, feafon it with Pepper, Salt, Nut- meg, and a little Lemon Feel Hired fine *, pound it in a Mortar, with fome Bread Crumbs, and three or four Yolks of raw Eggs; cut fome Bards of Bacon, like a Cutlet in Shape, lay on fome of the Forcing, lay on a Roce of the Veal, rub it all over with the Yolk of an Egg, Jay more Forcing on that, rub it with Egg, dridge them with fine Bread Crumbs, and brown them in an Oven ; let the Sauce be Seville Orange, and a Cullis of Veal and Flam, or Gravey and Lemon. ART of COOKERY. 263 Cotelets de Mcuton farcie. To farce Mutton Cutlets. YOU may do Mutton the fame Way, or cflf the FJefti off it when par-boil’d, but fkewer it firft to keep it ftreight; order it as you did the Veal, but leave the Bones whole, and the Skin betwixt the Bones; rub them with Yolks of Eggs, lay on your Forcing all over, rub it over with Yolks of Eggs, dridge it with Bread Crumbs, brown it in the Oven; ■let the Sauce be Gravey, Butter, and Capers. Ducks a-la-Braife with Turnips. LARD them, or one, and let the other go plain, and feafon them with Pepper, Salt, and fwcet Herbs; lay Tome Bards in the Bottom, with Slices of Beef feafon’d as the Ducks ; lay them in, with Bacon and Beef, feafon’d as under, on the Top of them ; put to them a Pint of Red or White Wine ; fet it on a How Fire, cover’d down clofe make a Fire on the Lid, that is, take a few live Coals out of the Stove, and put them on the Lid, let them ftew for two Hours ; when they are ready, having your Tufhips pre- par’d in the Manner following, pare and fcoop them* cut them the Length of an Olive, round them at the Ends, and put them into Salt and Vinegar colour’d with Saffron •, let them lie till they have taken the Colour, dry them in a Cloth, and fry them in clari- fied Butter ; then make a rTown, with a Piece of Butter and a little Flour •, put in fome Gravey, take up your Ducks, let them drain, lay them in the Di(h, ftrain the Liquor that comes from them, fkim off the Fat, put it to your Brown •, put in the Turnips, fkim it, and pour it over your Ducks. If I was to be particular about every Sort of Braile, of Flefh, Fowls, and Fifh, it would take up too much of the Book ; as I have mention’d feveral already, I fhall give the ingenious Praftifer, a full Account of Canards d la Braife. 264 V HACKER** the feveral Ways, in a Place by itfelf; and likewifc of the different Ways of making Cullis, with feveral other Things worth Notice. Eggs in Crampine. Oeufs au Crampine. TAKE four Veal Sweet-breads, blanch them; take a Piece of Ham, cut both in Dice, tofs up the Ham in fome clarified Butter, dridge in fome Flour, moiften it with good Gravey *, do the fame by the Sweet-breads, then fhred fome Morels and Mulhrooms, put them to the Sweet*breads ; then mince fome Parf- ley and Chives, let them be fcalded firft, and put them in with a minc’d Anchovey, two or three Spoonfuls ol White Wine, grate in fome Nutmeg, put in a little Pepper, then fkim the Fat off* your Ham, and put it in; then beat the Yolks of ten Eggs, mix them with a little Cullis, and ftrain them in firft ; take your Stew- pan off the Fire, tofs all up together, then beat the Whites, and ftrain them in ; fqueeze in fome Lemon, ftir all together, and fet it on the Fire again, keep it ftirring till it is thicken’d a little; then take a Pulpa- toon Pan, butter it, take the Kell of a Veal, warm it before the Fire, and put it into your Pulpatoon Pan ; then put in your Campine, when it is cold, prels it down with a Ladle ; rub it all over with the Yolks of Eggs, lay on the Top fome of the Kell, cut it clofe to your Pan, walh it all over with Eggs, dridge on fome Bread Crumbs, bake it three Quarters of an Hour, loofen it round the Edges with a (harp Knife, turn it into your Dilh; garnilh with Orange and fried Parfley. Te make a Salmon Pye, Pate de Saumon. TAKE a double Joul of Salmon, feale and clean it, feafon it with Pepper, Salt, Nutmeg, Parffey, and|Chives ; let it lie till you have made your Pafte ; take a Pound of Butter, put it into a Sauce-pan, with ART ef COOKERY. a Quart of Water, fet on the Fire to boil; lay on your Dreffer Half a Peck of Flour, make a Hole in the Middle, fkim off the Butter; put it in, and as much of the Water as will make it into a ftiff Pafte 5 fpread it, and lay a Cloth over it to fweat it, then work it up, and take a Piece, and roll it out big enough to hold your Salmon; take two Sheets of Pa- per, lay on it your Sheet of Pafte, lay on it your Sal- mon j then roll out another Piece long enough to go round the Salmon •, wet and clofe it clofe to the Bot- tom ; cut it all round, to ftand an Inch above your Salmon *, then fill up the Sides with Slices of Salmon, and lay your Butter over, feafon the Slices as you did the other, roll out your other Fafte krge enough to* cover all, wet it all over, and lay on the Cover; clofe it tight at the Bottom, and clofe it at the Top, as you do another rais’d Pye •, then take a ftreight Stick, the Thicknefs of your Finger, and rib it all round ; cut it even at the Top, fo that the Clofing may be an Inch and a Half above your Pye, and it will look like another rais’d Pye i cut it all round the Bottom of the Pye, within an Inch of the Side, and turn it up as you do a Pafty ; make a Vent Hole in the Mid- dle of the Pye, put in a Wheat Sheaf or a Pine Apple, as we call them, made of Pafte; wafli it all over with the Yolks of Eggs; butter a Paper, put it all round the Pye, and bake it two Hours; you may cut open the Lid, take off as much of the Fat as you can, then make a L are of Oyfters, Lobfters, or a plain Sauce, fee Fifh-Sauce, put it all over; you may fend this Pye for a Remove, without the Lid ; if you would make a middle Dilh of it, fend it with the Lid on ; and, if you pleafe, you may ornament it more, by taking a fmall Fifti, and make it in the Manner as you are directed for a Fifh Pye, like a Fifti; lay it on the Top, and bake it on the Pye •, garnifti it round, as you will find by the Draught hereafter, THACKER's To make Lobjier Patty, Pate Ecrevifes. BOIL your Lobfters in Salt and Water, take the Meat out of their Tails and Claws, pound their Bodies and fmall Claws in a Mortar; moiften them with Tome Gravey, if they have any Spawn *, put it in likewife, foak the Cruft of a French Roll in ftrong Broth, pound it, and rub it through a Cullinder ; feafon your Lobfters with Pepper, Salt, and Nutmeg ; Iheet your Difh with Puff-Pafte, lay in the Lobfter, cut as you like, mix your Liquor that comes from the Shells, &c. when {train’d, minc’d with an Anchovey and a little Onion, fqueeze in Tome Lemon, mix it with melted Butter, put in a Spoonful of White Wine, put Half of it into the Pye, lid it, and wafti it with Egg; bake it, when bak’d cut off the Lid, warm the reft of the Lare, and put it in; cut the Lid in two, lay it on each Side to ftiew what is in it, and fend it up. Pigeons a-la- Pafilic, Pigeons a la Bafilique. PICK, draw, finge, and trufsthem, as for boiling; make a Stuffing of their Livers, Parfley, Mar- row, Bread Crumbs, Pepper, Salt, and Nutmeg, fhred and mince all together, work it up with the Yolks of two Eggs, and a little Cream; put a Piece of this into each Pigeon, then feafon them with Pep- per and Salt; dip them in the Yolks of beaten Eggs, Bridge them very thick with Bread Crumbs ; cut Bards of Bacon to lay under each Pigeon, lay them in a con- venient Thing to bake, drip them with Butter, bake them three Quarters of an Hour ; difh them, and fend them with a Cullis of Veal and Ham. T9 make Pigeon Dumplings, Pigeons a la Guinguet. IMCK, draw, and Tinge them*, cut off their Wings and L«gs, bone them, tie up their Vents, make ART of COOKERY, Lome Water boil through them till they be plump; take them out, drain them, and take out the Strings; let them lie to cool, feafon them with Pepper and Sajt, put a Bit of Butter work’d in Paifley into each Belly ; then having forae Puff-pade made, roll Tome Pieces out, put in your Pigeons, make them up as you do Apple-Dumplings ; tie them up in Cloths, boil them an Hour, difh them ; let the Sauce be Lemon, Bet- ter, and Gravey, or plain Butter. Ducks and flow'd Cellery. Canards au Celery etuvee. STEW your Ducks a-la-braife; and dew you** Cellery as directed. See dew'd Cellery. Ducks and Morels, Mujhroms and Oyjlers. Canards au Morills, Champignons C? Hultres. DUCKS and Oyders are done the fame Way. See dew’d Oyders, adding Tome Mufhrooms and Morels. Eggs and Jlew’d Cucumbers. Oeufs aux Concumbres etuve. TAKE fome, pare and cut them in two, take out the Seeds, and (lice them fine ; put them into an Earthen Difh, fait them, and let them He two Hours ; drain them from their Liquor, fry them in clarified Butter till they turn brown; take them out to drain, then dice an Onion, and fry it alfo, put it to your Cucumbers, make a Brown, put in fome Gra- vey, put in a little Pepper and Vinegar, with your Cucumbers and Onion •, dew them till tender, then potch as many Eggs as you think will do *, lay them in your Difh, pour oyer your Cucumbers; garnifli with Ralhers of Bacon. You may poach your Eggs in clarified Butter, which is the beft Way for Eggs Tent up with any of thefe Ve- getables ; you may fend them up with ftew’d Cellery, Lettice, Spinase. Colliflowers, &c. 268 THACX B R9 s You mud obfervc to give all thefe Things that you fend up with Eggs a tart Tade, put in fome Pepper, and garnifli with Bacon. To make an Amulet of Sweet-meats. Omelet aux Douceurs. BEAT twelve Eggs very well, put in Half a Pint of Cream, with a little Salt; drain all through a Sieve, let them on a Fire, and dir them with a Whifk till they begin to be thicken’d •, then take them off, and take a Pancake Pan, put in a Piece of But- ter; then put in Half your Eggs, and drew in fome minc’d Citron and Lemon Peel, with fome Sugar; put on the red of the Eggs, turn it, and fry it on the other Side; difh it, put on it Sugar, Butter, and Sack. To make a Fatty of Cockles or Mufcles. Tourte de Limacon de Mer ou de Monies. WASH them clean, put them into a Pot, and fet them on a flow Fire, cover’d clofe, till they are open’d ; take them out, take the Beards off the Mufcles, make a Brown, put in fome good Gra- vey, put in fome Vinegar, an Anchovey Aired fine, with a little Onion, jud tofs them up, let them cool, fheet your Difli with Puff-pafte, put in your Cockles or Mufcles; you may put in fome Forc’d-meat Balls made of Fifh, clofe it and bake it; wadi it over with the Yolk of an Egg ; it is enough when the Fade is bak’d. To order and (lew Giblets, Gigies de I’Oye etuve, SCALD and clean the Wings, fkin the Feet, cut off the Nails, fmge the Wings, cut them into Pieces as you like, clean the Gizards cut off the infide Skin, and the blue Skin on the Qdt-fide; put all into an Earthen Pot, feafon them with Pepper and Salt, put in a large Onion, with 4 Faggot of fweet Herbs, lay ART of COOKERY. over them a thick Slice of coarfe Beef, put to them fome Water, tie them down clofe, and bake them two Hous; you may keep them, thus order’d, three or four Days. You may make them into a Pye, or flew them as follows: Make a Brown with apiece of Butter, put in feme Gravcy, fkim off the Fat from the Giblets, put them in, and flew them till they be tender ; put fome Sippets into the Bottom of your Diffi, feafon them to yourTafte ; take out the Onion and the Faggot of Herbs, and difli them up; take out the Beef alfo. STo make Mackroney for prefent life. Macaroni. TAKE fome Flour, and make it into Pafle with two Eggs, roll it out thin, and cut it like Wheat Straws, about an Inch and a Half long; Et on a Pint of Milk and a Pint of Cream to boil in a Stew-pan on a Charcoal Fire; put in the Pafle firfl. Jet it be parted Bit from Bit, or it will flick together; let it boil till it is the Thicknefs of a Cream, flir it fometimes or it will flick to the Bottom j fvveeten it with Sugar to your Tafte ; difh it, and ftrew on fome Cinnamon beat fine and lifted ; garnifh it with Seville Orange. To drefs Pigeons like Cyprefs Birds. PICK them very clean, leave the Skins of the Necks very long, take out the Crops,, and draw them very carefully, make the Vent as fmall as you can, cut off their Wings to the laft Joint, and cut ofp one Leg ; take out the Bones at the Neck, leaving the Wing and Leg Bones, Tinge them, make a Stuffing of their Livers, a good Piece of Parfley, the Marrow of one Marrow-bone, a few Chives or Shallot, fome Bread Crumbs ; feafon with Pepper, Salt, Nutmeg, and Lemon Peel; put in four Yolks of Fggs, pound all in a Mortar very fine, fluff their Bellies with ir. Pigeons a la Cipres des Oifeaux. THACKER*s 270 trufs them as you do a Chicken, for boiling ; Jet the whole Leg come out at the Vent; fkewer them with two fine Skewers, tie them clofe at the Vents, Hew them a-la-braife, as you do Fowls; let them be ten- der, but not too much, let them (land in the Braifc till cold, make a Pickle for them of Bran, Salt, Vine- gar, and Water •, boil it Half an Hour, (train it* and let it (land to cool; put in fome Mace, whole Pepper, and White Wine-, take out the Pigeons, take the Fat clean off, (train the Liquor they were in, put all into the Pickle -, when you fend any to the Table, garnifh them with raw Parfley ; mind to take off the Strings 5, boil the Pickle once a Week. To make Black Buddings, Boudins noir. TAKE fome whole Groats, pick them dean, and wadi them in Water, boil them in Milk and Water till they be tender, take Care don’t to the Bottom •, if there be too much Liquor to them, drain them through a Sieve *, put them into a Pot or Bowl, drew on them fome Salt, dir them, and fet them to cool; then take a clean Thing, put in it fome Salt, and catch the Blood from the Swine when it is kill’d, keep it dirring till it is near cold, mix it with your Groats, feafon tnenj with Pepper, Thyme, Penny-rial, and a little Jamaica Pepper ; then Hired fome Beef Suet very fine, and mix all together •, take a little of it, and put it into a Sauce-pan, fet it on the Fire, and tade it as to Salt or any other Spice or Herbs, if it wants add more ; you may put in Mace, Nutmeg, or what you like ; then take fome of the Leaf of the Hog, cut it into fquare Bits, put it into an Earth- en Pot, and fait it •, let it lie three or four Hours, or put it into Salt and Water, which is the bed Way ; lay fomething on it to keep it under the Water; it docs not only favour the Fat, but hardens it and makes it cat better ui the Puddings j drain and mix it with ART of COOKERY. the reft of your Ingredients, your Skins being prepar’d and made very clean, turn them the Outficie inwards, fill them in what Length you pleale, and put the Fat equally in each Pudding, don’t fill them too full, tie them tight at each End •, when you boil them put fome Hay or Wheat Straw in the Bottom of your Kettle to keep them from breaking ; let them boil foftly, when they are boil’d put lome Straw in a Sieve, and lay your Puddings on it to cool; when you would life any make them hot in Water, and boil them on a Gridiron ; eat them with Milliard ; before you fend them to the Table, cut off the Strings. To make White Puddings. Boudins hlanc. TAKE feme ftale Bread, and rub it through a Cullinder, put it into an Earthen Pot, fet on fome Milk and Cream, and make it boil, put it to the Bread, cover it down ; then to the Quantity add fo many Yflks of Eggs ; to a Pint of Bread Crumbs take Half a Pint or Milk and Half a Pint of Cream, the Yolks of five Eggs beat and ftrain’d •, take t . o Ounces of Beef Suet finely flared, three Ounces of Butter melted, a Quarter of a Found of Curran;: walk’d and dried before the Fire; feafbn with Sak, Cinnamon, Mace, and Nutmeg ; put in as much Su- gar as will fweeten it to your Tafte •, put in a little Lemon Peel fhred fine, candied or plain; mix all to- gether, and fill your Skins order’d as before •, tie, boil, and order them as you did the Black Puddings; you may put into the Mixture a Glafs of Sack, Wine, or Brandy, as you like; you may add fome Almonds blanch’d and fhred fine, and put in a F ofe or Grange Flower Water; fome chufe Naple Bifcuit inftead of Bread; fome chule creed Rice; if lb, you muff ufe more Eggs, and what Sweet-meats you pleale; fome make them without Fruit. 272 THACKER9 s To make Black Puddings another Way. TAKE feme cut Groats call’d by fome Chimihs* loak them in Milk all Night, and mix it with the Ingredients as before; fome chop the Fat, or cut It fine, and leave out the Suet; fome put in Mint dried or green, /bred fine, and Chives, Leek, Shallot, or Onions; all the reft order’d as before. Boudins noir d’une autre faeon. To make a Woodcock Pye. Tonrte de Becafes. WHEN they are pick’d, drawn, and fing’d, cut off their Legs and Heads, feafon them with Pepper and Salt, trufs them like Chickens for boiling, fheet your Difh with Puff-pafte, lay in your Wood- cocks, take the Entrails from them ; Jay them betwixt each Woodcock, and the Yolk of an Egg boil’d hard, then blanch fome Morels, Hired them fine, and lay them in with fome Butter over all; moiften them with Gravey, roll out the Lid, wet it, and clofe your Pye, rub it over with the Yolk of an Egg, ftick in fome Bills, and bake it an Hour and a Half; when bak’d, put in fome good Gravey, and fend it up. To drefs Veal a-la-Haftereaux. Veau a la Hafiereaux. rip AKE a Leg of Veal, take off the Fat and Skin, I take Care of the Udder; cut the Veal long- ways in thin Slices, flat it with a Cleaver; then make a Forc’d-meat of fome of the Veal, fome Beef-Suet, and fat Bacon, fweet Herbs, Bread Crumbs, Pepper, Salt, Nutmeg, and fome minc’d Lemon Peel; make it up with the Yolks of Eggs, pound it fine in a Mor- tar, hack the Veal with the Back of a Knife, rub it over with Egg, feafon it as you did the Forc’d-meat; lay a Piece of Forc’d-meat in each Collop, make them up round, and the Udder likewife, tie them with ART af COOKERY. 273 Packthread, flew them a la braii« * make a Ragoo for them of Mufhrooms, a Couple of Veal Sweet-breads, &c. See Sweet-breads ragoo’d, Strain the Liquor that comes from them, take off the Fat, and put the Gravey to your lugoo, take off the Strings •, difh them with the Udder in the Middle, put the Ragoo over them •, garnifh with Seville Orange and Barberries. To make a Pigeon Pye the French Way. Fourte de Pigeons a la Francoife. WHEN they are clean’d, trufs them as for boil- ing *, walk them clean, dry them with a Cloth, fluff them with Forc’d-meat, made as above, adding more Parfley, flour them, and brown them with Eggs laid in a Stew-pan *, put in fome blanch’d Artichoke Bottoms and Sweet-breads cut in Dice, Mufhrooms cut in two, tofs all up together, moiften it with flrong Broth ; let them flew a little, feafon all with Pepper, Salt, and Nutmeg, fkim off the Fat, let k (land to cool *, then raile a Pye in the Difli, a little higher than a Cuftard, cut out a Piece of the Bottom, lay in your Pigeons, with a whole Artichoke Bottom in the Mid- dle, fill’d with Forc’d-meat, and lay the reft of the Ingredients betwixt the Pigeons, with the Yolk of an hard Egg betwixt; likewife lid your Pyc, and lay a Border of Puff-pafte on the Rim of the Difli, wafli ic all over with an Egg, beat with a little Cream; flick on the Top fome of the Feet, bake it an Hour find a Half *, put in a little Gravey and Butter, with the Juice of 3 Lemori; fhake all together in the Pye, and fend it up. Lobjters, Craw-Fijh, or Shrimps, in Jelly. Ecrevice en Gelle. TAKE what Sort of Fiflh you can get, boil it in Water, Tweet Herbs, Spices, and Salt, drain it off, let it ftand to coql, take the Sim off the Top and the Sediment from the Bottom *, take Tome Ifm- glafs, beat with a Hammer, and pull’d tQ. Pieces y pug THACK E * 4 s 5r to- pur Gujv.k, and boil it till it comes fo a ftrong Jelly ; then run it through a Jelly Bag ; flrft put in four Whites of Eggs, beat with fome Juice of Lemon ; let all boil till it breaks, then run it through your Bag till it be as clear as Water, then put a little into the Bottom of your Pot, let it hand to cool ; keep the other warm, fo as it will run then take your Lobfter out of the Shell, cut it into, what Form you pleafe, and lay it into the Pot, with fome dic’d Le- mon and pick’d Fennel •, keep this Order till your Pot be full, then fill it quite full with your other Jelly, Jet it hand till the next Day *, then dip the Pot in hot "Water, and turn it out in the Difn you defign to fend it in, that is, you muff lay the Difii on the For, and turn it upfide down ; garnifh it with flour’d Fennel and Lemon. Crow-Fife in Jelly. Ecrevife ds Reviere en Cells. YOU may fend Prawns, Shrimps or Crow-Fifli, the fame Way flrft pick them out of their Shells. Shrimps in Jelly. Guenietts en Celle. YOU may fend Oyfters in Jelly the fame Way as before ■, open and blanch them, wafli them clean from their Liquor, and flick them with Lemon Peel and pickled Barberriesrun fome Jelly in the Pot as you did before, let it cool, then lay in your Oyfters, with fome pretty Leaves of Flowers, Lemon, and fmall Sprigs of Fennel ; All the Pot with Jelly, and order it as you did your Lobfters. Fo 'make a Slic’d Pudding with Dates. Boudin d$ Pain en Francks. SHEET your Pudding-Dilh with Puff-pafte, cut a Piece out of the Bottom, then lay in home h tench Bread cut very thin, then lav over it fome ART of COOKERY, Raifins don’d and cut, then fome Dates cut alfo, then lome Marrow cut in Slices, then lay on more Bread, and the fame on it as before, till you have fill’d your Difh ; then boil half Milk and half Cream, beat fix Eggs, and drain them in ; then put in a little Salt, fweeten it with fine Sugar to your Tade, grate in feme Nutmeg, dir all together, and fill up your Difh •, wadi over the Rim of the Difli with the Yolk of an Egg and a little Cream ; bake it an Hour, when bak’d, dick the Top with Dates cut tliin, and candied Citron cut alfo ; bake it an Hour •, you may fend up Sugar, Wine, and melted Butter in a Balon or Boat. You make a Budding in this Manner : Ufe Almonds indead of Dates; you may cut a Cover, and put over it; put it on when your Pudding is half-bak’d ; you may ice it, and dick the open Places in the Cover with candied Orange Peel, Lemon, Citron, and Almonds blanch’d and cut in four long-ways. To make a Patty of Lamb Stones. Tourte de Couillons d' Agneau. CUT them down the Middle, and flip them cut of their Skins, blanch them in fcalding Water, then make a Brown for them, put in a Pint of Gravey, with an Anchovey fhred fine, with an Onion, grate in fome Nutmeg; feafon them with Pepper, Salt, and flared Pardey, fhred three or four Morels, with fome Mufhrooms, two or three Artichoke Bottoms blanch’d and dic’d •, tofs all up together, fqueeze in fome Juice of Lemon; let it ftand to cool; then prepare eight Yolks of Eggs boil’d hard, make fome Forc’d-meat Balls, fheet your Difh with PudT-pafce, put in your Ingredients, lay on the Top the Eggs and Forc’d- meat Balls ; clofe your Pye, rub over your Pye with the Yolk of Egg and Cream, bake it an Hour; when bak’d, put in Gravey and Butter, and fend it up. T H A C K E R'% To make a Pye of Larks, Sparrows, or any fmall Birds. Tourte des Alciiettes ou d'autre Oifeaux* PICK and draw them, cut off their Heads and Legs, fpit them on a fmall Spit, finge them, make a Forc’d-meat for them of a Piece of tender Veal and Marrow, fhred it fine, then fhred fome Parfiey, a little Lemon Peel, with Half an Anchovey; feafon them with Nutmeg, Pepper, and Salt; mix all together, with fome Bread Crumbs, and the Yolks of three or tour Eggs, beat it in a Mortar, and put a Bit of this into each Bird’s Belly ; then raife a Pye in a Difh very low, cut out a Piece of the Bottom, lay in the Larks with a fine thin Bit of interkr’d Bacon betwixt each Bird ; fill up the interval Places with Forc’d-meat, ftrinkle over all fome fhred Parfiey and fome pickled Barberries pull’d off their Stalks; lay over all fome thin Slices of Veal, hack’d with the Back of a Knife, feafpn’d with Pepper and Salt; lay Butter over all, lid the Pye, lay a Border of Puff-pafte round the Rim of the Difh, wafii it over.as before, bake it j when bak’d, put in lome melted Butter and Graveyi To make a Quaking Pudding, Boudin tremhlant. TAKE a Pint of Cream, and Half a Pint of Milk, boil it with Cinnamon, a Piece of Ginger, and dic’d Nutmeg ♦, let it dand to cool, then beat ten Eggs, leave out four Whites, blanch and beat a Quar-r ter of a Pound of Almonds, with a little Cream •, mix all together, and drain it through a coarfe Napkin, wring it hard ; then take three Spoonfuls of fine Flour, put a little of yOur drain’d Liquor to it, and mix it well*, then add more till you have got it all mix’d, and beat it very well; fwetten it with Loaf Sugar, pounded and Tided butter a fine Cloth, and flour it, put in your Pudding, and tie it up tight, put it into $ Pot of boiling Water, let it boil an Hour-, when ART of COOKERY. boiling turn it about fometimes ; then take it up into a Sieve or Bafon that will conveniently hold it, untie the String, turn the Cloth over the Bafon, and turn it upfide down into the Dilh *, flick it with any can- died Peel you like, or blanch’d Almonds cut in four long-ways; melt your Butter with White Wine, fweeten it with fine Sugar, and garnifh with Seville Orange. THACKER’ s NOVEM B E R. fTp. To Make Marmalade of Currants. De Coririih en Marmalade. the large ft you can get, pick them from the Stalks, put them into your Preferving-pan, with their Weight of Sugar, bruize them and the Su- gar together, let them on the Fire,- let them boil till clear, and of the ftrong Jelly, and put tjiem into Pots: This is for Red Currants; if you would make fome of White ones, you mud bruize them well, and rub them through a coarfe Sieve ; ufe the fame Quan- tity of Sugar pounded, the finer the better; you may put it into fmall GlafTes, and dry it; or put it ihtot pots, and cut it out ART of COOKERY. 285 T0 pickle Cimmbers like Mangos. Concombres a la Maniere de Mangoes. np AKE large ones that are ftreight, and as green I as you can get them, cut off the Yellow End, (koupout the Seeds, make as ftrcng a Brine of Salt and Water, as will bear an Egg, fliift them every other Day for nine Days ♦, then put them into a Brafs-Pan, with fome frefh Salt and Water enough to cover them, cover them clofe with the Lid of the Pan, and fet them on a (low Fire to green *, then take them up, dry them, and fill them with Muftard Seed, dic’d Ginger, white Pepper, and Shallot •, fatten on the Bit you cut off, clean your Pan, and put them in again, with as much White Wine Vinegar as will cover them, put on the Lid, and fet them on the Fire to fimmer a little, but not to boil ; put them into your Jar, let them (land to cool, and tie them down with a Bladder and Leather; you may put on fome Dill. Samphire conserve au Vinaigre. To pickle Sampher. TAKE the largeft Bunches, cut off the Root Ends, make a Brine for it as before, and keep the fame Order for nine Days ; boil the la(h Brine and put to it, and it will turn yellow •, then drain it well from the Brine* and take as much White Wine Vinegar as will cover it, and put it into a Brafs-pan ; put on the Lid, and clofc it tight, fet it on a flow Fire to fimmer, but not to boil; when it is green, put it into a Jar, with whole Fepper, Ginger, and Mace ; tie it down when cold as before. I ftiall give you a general Receipt how to order all Pickles. T0 pickle Walnuts. jDes Now. au Vinaigre GATHER them about Midfummer, when you can eafily run a Pin through them, fcaid them and put them into Salt and Water, Hiifc them every fHACKER’s other Day for fourteen Days ; boil your Brine, and let it (land to cool before you put it to them ; then take a coarfe Cloth, and rub them, to take of the black Skin, and put them into frefh Salt and Water ; put them into a Brafs-pan, and fet them over a flow Fire to fimmer, but not to boil; ftrain them, and make a Pickle for them of White Wine Vinegar, whole Pepper, Mace, dic’d Ginger, Tome Muftard-feed, dic’d Horfe-Raddifh, and three or four Cloves of Garlic, boil all together, let it ftand to cool, dry your Walnuts and put them into a Jar ; put the Pickle to them, and let them ftand a Week ; then ftrain the Pickle from them, add a little frelh Vinegar to the Pickle, boil and fkim it, let it ftand to cool, and clean out your Jar; put the Walnuts and Spices into it, pour off the Clear of the Pickle to them, tie them down with a Bladder and Leather, and keep them in a cold Place. A Bifque of Fijh. Bifque de Poijfon. J Shall give you a Bifque of Filh, fo that the inge- nious Praftifers may drefs any Thing in the' ay: You mull provide a Stock, as directed for Filh or Meagre Soop ♦, take what Sort of Filh you can moft conveniently get, take off the Flefh and mince it final! with Mulhrooms v put it into a Stew-pan, with a good Piece of Butter, a Faggot of fweet Herbs, a whole Onion, Pepper, Sait, and a minc’d Anchovey *, when it is ftew’d a little, put in fome Filh Broth ; then cut a French Roll in Slices, and tafte them, or dry them in an Oven or before the Fire; lay them in the Bot- tom of your Dilh, put a Forc’d-Filh, turn’d round in the Middle, as you will find in the Index, for Filh the French Way, fome make a Ragoo of Lobftcrs, Crow-Fifh, &c. to throw over the Filh, or put in a Baton, and fet in the Middle of the Filh, and the Dilh fill’d up with Filh-broth ; fend it up hot, that is, with the ftew’d Fifh in it. ART of COOKERY. 287 To make Almond Cheefe. Fromage aux Amandes. TAKE Half a Pound of blanch’d Almonds, beat them fine, with a little Orange Flour Water ; take a Quart of Cream, and boil it with a Stick of Cinnamon, the Rind of a Lemon; take out thefe, when boil’d, and put in Half a Pint of Sack ; let it boil till it is turn’d to a Curd; pur the Curd into a Mcrble Mortar, when (train’d, put in Tome pow- der’d Loaf Sugar, with a Slice of good Butter, and the Almonds beat all together; then put it into a Mould of what Falhion you pleafe, let it (land till the next Day, prefs’d down hard; then dip the Mould in fealding Water, and turn it out into your Difh; fift on (bme fine Sugar ; garnidi it wirn Seville Orange, cut in Slices; fend it up for a fecond Courfe. Almond Torte for a fmall China Difj. Tourte aux Amandes. SHEET your Di(h with Puff-pade, take an Ounce of blanch’d Almonds, and beat them very well, moiften’d with a little Cream ; then take a Pint of Cream, and boil it; beat eight Yolks of Eggs, mix your Cream with them, put in a little Juice of Spinage as will colour it green, fweeten it with Loaf Sugar to yourTade, drain it through a Sieve, put it into a Stew-pan, and dir it till it begins to thicken ; let it dand to cool, fqueeze in Half a Lemon, dir it well to mix it, put it into your Difh, lay all over it thin Slices of Citron, rub it all over with a beaten White of an Egg, fift on fine Sugar, (prink le on fome Rofe Water, and bake it, but not too much. N. B- Mix your Almonds with it, after it is thick- en’d put in a Piece of Butter. THACKER'S To make Apple Cream. Crime am Pommes. TAKE ten or twelve Apples, that are pretty ripe, Codlins, at this Time are as good as any, core and pare them, (lice them th'n, put them into a Stew- pan, with Half a Pint of Water, Half a Pint of White Wine, and Half a Pound of double-rcfin’d Sugar, grate in the Rind of a Lemon, cover them down clofe, and flew them till they be all in a Pulp on a flow Tire-, let them Hand to cool then boil v/hat Quantity of Cream you chufe, with a Sick of Cinnamon, Iweeten it, and let it cool; then mix Apples and Cream together the Thicknefs you would have it, and put it into Glades. Beef drefs’d to he eat cold, call'd a4a-Vin aigrette, Beuf accommode a manger froid. TAKE a Piece of the Brifket, Sur-Loin, or thin Parr, of the Ribs, and fait it with common Salt and Salt-petre, very well; turn it and rub it twice a- day for four Days ; then wadi it and boil it in a Pot with hard Water, Pepper, Half a Pint of Vinegar, Mace, a Piece of lean Ham or Bacon, Half a Dozen Onions, Thyme, Pardey, a Carrot, a dic’d Lemon, and a Bay-Leaf or two ; let it boil till ten- der, let it ftand in the Liquor till cold, then difh it with raw Pardey; drain the Liquor, and put it into an Earthen Pot that will hold it and the Beet and keep it in ; it is eat with Muftard, hard Eggs, Oil, and Vinegar. Bifques and Olios. T3 I fques and Olios were much in Fadiion formerly, 5 but are not lo now: I fliall give you the.Me- thod firlt of an Olio, having feme Gravey and ftrong Broth provided, as direded in the Beginning of the Book, proceed as follows; take Pigeons, Partridges, or Chickens, what Quantity you pleafe, pick, draw. ART cf COOKERY. 289 and Tinge them *, trufs them as for boiling. Jay them to !bak in warm Water, take the Cruft of two or three French Rolls, foak them in Gravey, then boil them, and rub them through a Cullinder with a wooden Ladle ; put to it a Quart cf ftrong Broth *, take out your Birds, and tofs them up in melted Butter till they turn a little brown ; then put them into a Stew- pan, with your Bread, Gravey, and ftrong Broth ; let all flew together till the Birds be tender *, then pre- pare a Ragoo of dic’d Sweet-breads, Cocks-combs, dic’d Ham, that have been boil’d i Coiliftowers, frefti Mufhrooms, if you can get them * if not. Tome pick- led •, tofs all together, with a little fhred Parftey and Onion, and the Juice of a Lemon, the ftrong Broth, Gravey, and Bread, muft fimrner till it is the Thick- nefs of a Cream j then Rim your Difh, as you are di- rected for, the Soop Difli, in the Beginning of the Book *, put in the Bread, Gravey, &c. lay in the Birds, with their Breads next the Rim of the Difh, then their Rumps will meet all in the Middle *, then lay aToaft of White Bread betwixt each Bird *, pour on the hot Ragoo over all. See how the Ragoos are made, in their proper Places. So fend it up hot *, fometimes you leave out the Ham, and add more Gravey and ftrong Broth, and fend it for the firft Difh, like a Scop ; garnifh the Rim of the Difh with potch’d Eggs, Spinage, and Rafhers of Bacon, T0 preferve Kidney Beans in Salt. Des Haricot conferee dans Sel. TAKE the young ones, take a Jar or Pitcher that will hold the Quantity you would keep j lay in fome Salt, then fome Beans prefs’d down hard, then Salt on them again, and fo continue till you have fill’d the Vefiel ; then butter a Paper, and lay on the Top, cut the Edges in Nicks to make it fix fall to the Pitcher •, then render fome Mutton Suet, and let' it be jftmoft cold before you put it ona to prevent it from THACKER’ s funning down amongft the Beans, and fpread it on with the Back of a 'poon; let it cover the Beans two Inches; put over the Top of theVeflela wet Blad- der, tie over that a Leather, and keep them in a Place nor too damp nor too hot; when you ufe any, foak them in warm Water for twenty-four Hours; then cut and ufe them as you would frefh ones. To keep green Peas all the Tear. Des Pois a garder tons V Annee. {pHELL them, and order them as you did the O' french Beans; or thus ; Take the middle-grown ones (that is to fay not too young nor too old) fhell them, and put them into a Stew-pan, with a Piece of Butter and a little Salt; tofs them now and then on a gentle Fire, nil they turn a little; then put in a little Wafer, with fome powder’d Sugar, let them flew a little, take them off, and put them into Bottles whilft they arc warm, and the Butter will rife to the Top ; let them Hand till they be cold, cork them down, cut off the Ends ot the Corks, and Rolin them as you do Goofberries; when you would ufe them draw the Cork, and fake the Butter off from the Top, ftrain them from the Liquor, fet them on hard Water, make it boil, put in the Peas, boil them tender, tofs them up with Butter as you would frefh Peas. To make Chicken Pye the Trench Way. Pate de Pculets a la Fraucoife. DRAW, crop, Tinge, and trufs them, as for boiling; feafon them with Pepper and Sait, with a Piece of Butter in their Bellies ■, then raife a Coffin for them in the Form following, or round, as you like bed; j make your Fade as dirtdfed in No. 2 ; if you would make It in a Diffi, Tee Fady-pade in the fame Num- ber ; when your Pye is rais’d lay in your Chickens, with theif: Breads up, lay between them Forc’d-meat Balls anci the Yolks pf hard Eggs and Butter ov^c ART 5/ COOKERY. 291 all; dole your Pye, garnifti it, and bake it two Hours 5 it you would have it to be eajt cold, you muft fill it up with clarified Butter*, if to be cat hot, you may put in a Ragoo of Sweet-breads, or of Afparagus Tops, or ftew’d Oyfters, as you like, or only put in fome good hot Gravey. You may make a Pigeon Pye the fame Way ; forae fet them off firft, that is, break down their Breaft Bones, and put a good Piece of Butter into a Stew-pan, lay them in with their Breads down, put in a Faggot of fwcet Herbs, and lay all over them, fome lean Beef Stakes, with fome Rafhers or Bacon *, cover them down clofe, and fet them on a flow Fire till they are fet you may lay in fome Stakes firft to keep their Breafts from fcorching pr browning 5 let them ftand to cool before you put them into your Pye. Saufages fiew'd a-la-braife. Saucijfes etuve a la hraife. TAKE two Pounds of a Leg of Pork, Half a Pound of fat Pork, Half a Pound of Beef Suet, fhred them very fine, feafon it with Pepper and Salt; put in the Crumb of a Penny Roll, and a little Sage fhred fine, with a fmall Matter of Thyme, pound all together in a Marble Mortar5 then having fome of the fmall Guts of your Swine or of a Sheep wafli’d, turn’d, fcrap’d, and fcour’d witl> Salt, and wafh’d in feveral Waters till they feel rough ; fill them and cut them into what Lengths you pleafe, fmooth them with your Hand that they may be fill’d all alike, tie their Ends with Thread, and fry, boil, or broil them, as you like *, you may roaft them with a Tup- key, Fowls, Capon, &c. you may fill fpme of the large Guts with it, and tie it in fhort Lengths, and ftew them a-la-braife, and fend them up for a Difh on Sippets of White Bread ; put to them fome of the Gravey that they were ftew’d in, taking off the Fat * gnd you may potch fome Eggs, and lay one between each Saufage, and garnifh them with ftew’d Spinage. THA-CK E R ’ s To make a Goofe Pyc. Pate d'Oye. BONE and par-boil it, firft tie up the Vents, and if you cut it down the Back, few it up again *, fmge it well before you put it into your boiling Wa- ter ; when it is quite plump’d up, take it out, and let it lie to cool •, take out the Threads, feafon it with Pepper and Salt, and lay it into ycur Pye made in the above Form •, you may fill up the Corners with two Ducks bon’d and cut to Pieces, and feafon’d as before-, lay on a good deal of Butter, lid it, and bake it two Hours and a Half, and fill it up with clarified ART of COOKERY. Butter, if youdefign to keep it till cold. You may1 make a Buck Pye the fame Way. To make a Gihlet Pye, Pate de Gigies. TAKE two Pair of Goofe-Gibiets, fcald and clean them well; fbeet aDifh, and lay in the Giblets, with a Pound of Saufages, cut into Lengths as long as your Finger ; feafon your Giblets with Pepper and Salt, put in Half a Pint of Water, lay on feme Butter, and lid it; walk it over with an Egg, and bake it two Hours and a Half; when bak’d, put in fome good Gravey ; fome put in fome Hired Parlley and Onion before it is bak’d. To preferve Golden Pippins, Nonpar els, or Green Genitons. Pommes d'Or conferve. gEE Green Codlins. To roaft Larks. F*ICK them clean, draw them, leave on their Heads, fpit them a-crofs, and put betwixt every Lark a thin Bit of interlar’d Bacon, and a Sage Leaf; Tinge them, and tie your fmaJl Spit to a larger one ; then beat two or three Yolks of Eggs, mix them with a little melted Butter, and walk them all over with it, and dridge them with fome Bread Crumbs, Flour, and a little Salt; lay them a good Diftance from the Fire till the Coat is hardened on them; then baite them with Butter, and dridge them with the fame as before ; take Care you don’t roaft them too much ; difh them in Rows ; the Sauce is Butter and Gravey, with a little Lemon. Alciiettes rcti. To drefs Hog's Feet and Ears a-la-grandvell. Pieds de Ccchcn ct Oreilles d la Grandvall. T717 HEN they are clean’d, take a deep Stew-pan, \ V lay ibme Bards of Bacon in the Bottom ; THACKER’s fome Slices of Veal and Beef, feafon’d with Pep- pex, Salt, fweet Herbs, and Onions; Jay in your Hog’s Feet flit in two ; feafon the Ears, &c. with Veal and Beef, feafon’d as below; put to them a Pint of Water, a Pint of Vinegar, a Pint of White Wine ; fet thefn over a flow Fire, cover’d clofe down. Jet them ftew till they be tender; let them ftand to cool, then take one of the Ears, and cut it into thin fhreds ; put a Piece of Butter into a Stew pan, and make a Brown with Flour •, put in fome dic’d Onion, ■with a Pint of Gravey, fome Muftard and Vinegar, a little Nutmeg; let all ftew together till it is the Thicknefs of a Cream *, then having the Feet broil’d, put the ragoo’d Ears into the Difh, and lay on the Feet at Top. How to broil the Feet; dry them well with a Cloth; wafli them over with melted But- ter, and the Yolks of Eggs; dridge them with Bread Crumbs, and broil them before the Fire, or brown them in an Oven. To broil Herrings. Harangues grille. SCALE them, rub them dry, take out the Guts, with the Gills, nick them on the Sides, and dip them in melted Butter; dridge them with Bread Crumbs, broil them on a Gridiron, over a flow Fire; make the Sauce of Muftard, Butter, and Vinegar, put into a Cup, or Bafon fet in the Middle of the Difh 5 difli your Herrings round it. To bake Herrings. Harangues cuit au Four. CLEAN them as before, lay fome in the Bottom of an Earthen Pot, then fome whole Pepper Corns, a little Mace, a little Thyme and Parfley, a little dic’d Onion, flrinkle on fome Salt, then lay in fome more Herrings, then fome more Spice and Herbs; nack them in as clofc as you can ; keep this Order ART of COOKERY. till the Pot be full, then fill it up with Vinegar ; tic it down with brown Paper, bake it two Hours, let it Rand till they be cold ; eat them tfith fome of their Pickle. To drefs Kid. KID is a Thing feldofn ufed how at the beft Ta- bles : It is drefs’d as you do Lamb ; lb 1 need mention no more of it. T0 bake Roach and Bare. Rougets et Suiffes cuit au Four. YOU may drefs them as you do Trouts; the fmall Fry drefs’d, as you do a bmeit or Gud- geon, will eat very well; the larger ones, bak’d as you do Herrings, cat very well. ¥0 pickle Bleaks like Anchovies, Abies confit d la Maniere des Anchors. BLEAKS are a frefh Water Fifh, they are greenifh on their Backs, and like Silver on their Sides and Bellies ; we drefs them like Smelts, and they eat very- well ; 1 have laked them with Bay-Salt and Sah-Petre, and fentthem up like Anchovies ; they are a very tender Fifh, and come up to an Anchovey the nigheft of any Fifh 1 know. Turkey Figs in Jelly. Figues de Turqeie en Celle. ORDER your Figs as directed for Turkey Figs in Syrrup ; make a llrong Jelly of Hartfhorn and Icinglafs, or Caft*s Feet and Icinglafs, ftrain it and order it as you do other Jelly; when run through a Jelly Bag, put to it fome of the Syrrup they are prefcrved in; put Tome of the Jelly into the Salon you idefign to put them in, or any other Thing that will look pretty; let it cool, then lay in your Peaches with their fair Sides downwards; fill up the Ihmg quite full with Jelly, let it Hand till the Day, and liip the Bafon in warm Water j lay your Dilh on it. THACK E R5 s 296 and turn it upfide down into your Difli; you may lay any Sweet-meat betwixt the Peaches that will look, pretty, as candied Lemon, Orange, or Citron Peel or dried Cherries, Currants, &c. T0 roafi a Black Heath-Cock. Coc de Bruyere roti. ROAST him as you do a Pheafant *, the Sauce the fame ; with two or three of his Tail Feathers ftuck upright in his Rump when you lend him up. To roafi Teal. Cercelles roti. TEALS are roafted as you do wild Ducks; all the reft that is mention’d in the Bill of Fare you’ll find in their proper Places. To fiew Pigeons. THEbeftWayis to ftew them a-la-braife, and lend them with a Ragoo of Sweet-breads, Mo- rels, Mufhrooms, Cocks’ Combs, with Forc’d-meat Balls, Colliflowers, &c. garnifh with Rafhers of Ba- con. Chickens may be done the fame Way. To make a Hare Pye the French Way. Pate de Lievre. LARD and trufs it, as for roafting ; tie it two or three Times a-crofs with Packthread, give it two or three Leaps in boiling Water, to keep the Legs from flatting ; fet it to cool, then make a Pud- ding for the Belly, as diredled. See roaft Hare. Then raife a Pye, as you will fee by the Figure, Page 122 *, lay in the Hare fir ft, pull out the Skewers, untie the Legs, and crack the Bones, fill the Belly with the Pudding ; if you have more Pudding than the Belly will hold, lay it round the Hare, with Forc’d- meat Balls, Sweetbreads dic’d, and fome dic’d Ham made into a Ragoo 5 let all Rand to cool, and lay it ART of COOKERY. 297 round and over the Hare; Jid it and garnifh it as you will fee in the Figure ; walk it over with Egg, and bake it; then put in ionic good Gravey, and (hake it; then lend it up. To jug Hare. Lievre etuve. SKIN and rub it dry with a wet Cloth, cut if in Pieces, put it into a Jug, feafon it with Pepper and Salt, a large Onion ftuck with four or five Cloves, a Bunch of Herbs ; put in a Pint of Red Wine, and a Pint of Gravey, a Quarter of a Pound of Butter, with a Piece of interlar’d Bacon ; ftop up the Mouth of the Jug, and let it to fiew in a Kettle of Water for four or five Hours; take Care none of the Water goes into the Jug, then make a Brown for it, put it all in. Jet it fimmer a little, fqueeze in a Lemon ; if it be not feafon’d enough, feafon it to yourTafte; difh it with the Bacon in the Middle, take out the Onion and the Herbs; garnifh it with Seville Orange and Barberries ; fend it up hot. T? fluff and roafl a Leg of Pork. Jigot de Pore farcie et roti. TAKE off the Skin about halfWay, that is, the Half from the Shank End to the thick End ; leave the Skin on the Shank End, and fcore it; make a Stuffing of a little Veal, fome Suet, Bread Crumbs, Parfley, fome Sage, and a little Thyme ffired fine ; mix it with the Yolks of Eggs, feafon it with Pepper and Salt; make Incifions in the thick End to hold the Stuffing ; fpit it, and tie the Kell of a Veal over it to keep in the Stuffing; roaft it leifurely, when ready difh it; fend Gravey in the Difh, and Apple- Sauce in a Boat. To make a Pork Pys, Pate de Pore. TAKE a Neck of Pork, cut it into Stakes, cug off the legion it with Pepper, Salts, 3*4 THACK E R9 s a little Sage*, make it in a Difh, or raife it, as you ke; fill your Pye, and lid it, firft lay Butter all the Top, walk it ovtr with the Yolk of an Egg, it wo Hours *, when put in fome Gra- vey; if you would eat it cold, put nothing in after it is bak’d. To drefs a Pike in Jelly. Brocket en Gellee. SCALE and clean your Pike, turn It round with the Tad in its Mouth, indent it on each Side with a (harp-pointed Knife *, rub it all over with Tome melt- ed Butter, the Yolk of an Egg, ftrinkle it over with Crumbs, Salt, and fome fweet Herbs minc’d fine ; put it into a convenient Thing to bake in a moderate Ovtn ; when bak’d, fet it by to cool -, then make a flrong Jelly, as you arediredled, fee Lobfters in Jelly; put your Pike into a Thing that is deep enough for the Jelly to go over it *, lay it on its Back, lay in Sprigs of Fennel, and Slices of Lemon all round ; fill the Pot with Jelly, let it (land till the next Day, dip it into boiling Water, lay the Difh on the Top of the Pot, and turn it upfide down into it, and the Fifh will lie on its Belly in the Difh ; garnifh it with Fen-; pel and Seville Orange. A gallanted Goofe. WHEN your Goofe is pick’d clean, fmg’d, and drawn, bone if, feafon it with Pepper, Salt, Mace, and Tweet Herbs*, lay on it Yolks of Eggs boil’d hard; before yon feafon it, rub the Goofe over with Yolks of raw Eggs, then feafon it, then lay on your hard Eggs with fonie Piftacho Nut Kernels *, then having aForc’d-meat made, with Veal and fat Bacon, feafon’d as you did the Goofe ; beat it very fine in a Mortar, lay it all over the Eggs, &c. then ftick more Eggs, and Nut Kernels as before', lay more Forc’d- *acat on again 9 roll' it' up, and tie it tight in 51 Oye en Galantine. ART of COOKERY; Cloth, put it into a Pot of Water with Spice, Vine- gar, Salt, Lemon Peel, a Pound of Butter, and fomc fat Bacon; let it boil foftly while it is tender, then take it up, tie it tight at the Ends, and wrap it fmooth with Incle; put it into the Pot again, lay on it a Thing to keep it under the Liquor *, let it ftand to cool, take the Fat off the Pot, drain it from the Li- quor, put it into a Bowl, and beat till it is like a Cream; take the Goofe out of the Cloth, lay it in the Difti, and rubor Jay on the Fat fmoothly j garpift* Flowers or any pretty Greens, &c. THACKER* i DECEMBER. To make Plumb Broth. TAKE a Leg of Beef, a Knuckle of Veal, the Scrag End of a Neck of Mutton, lay them to foak in a good Deal of Water when cut in Pieces; let them lie to foak two Hours, wafh them out very clean, put all into a Pot that will conveniently hold them, the Beef being boil’d two Hours before the reft is put in, keep filling of it up with Water as it boils away, and Hamming of it * when your Meat is all in, and your Pot is well fkim’d, put in a large Fag- got of Sweet-Herbs, five or fix Turnips, fix Heads of Cellery, a Couple of Carrots, a Parfnip, Tome whole Pepper, Mace, and Salt •, let it boil till it is almoft boil’d to Rags, ftrain it, let it ftand to cool (if you have Time) take the Fat off the Top, leave the Sed- diment at the Bottom ; to two Gallons of this, put in (two Bottles of Wine, the one White and the other Red ; put in two Pounds of Currants well wafh’d and pick’d ; a Pound ofßaifins, and a Pound of Prunes wafh’d and pick’d; alfo put in Tome whole Mace, and a Stick of Cinnamon •, grate in two Nutmegs, put in i lb. and a half of Sugar, with the Crumb of two Penny Loaves rubb’ci thro’ a Cullinder, fqueeze inthejuice of four Lemons, put in the Peel of two ; let all boil to- gether till the Fruit is plump i fait it to your Tafte, and difh it up hot. Potage de Noel d faire. To order a Swan for a Pye. Pate de Signs. WHEN it is pick’d, and drawn, bone it, take ofF the Head and Legs firft, feafori it within with Pepper and Salt, let it lie two Days, tie pr few up the Vents where you took out the Bones, ART 0/ COOKERY. 301 make a Kettle of Water boil, put in your Swan till ic is plump’d up, take out all the Threads when cold, make a Coffin for it as dire&ed tor a Peacock Pye, ornament it as there direded ; as to fixing the Head and Feet, and as to the other Garniture, 1 (hall give a Defcription of *, the Pye is to be filled up with a Goofe boned and cut into Pieces, feafon all well with Pep- per and Salt ; lay a good Deal of Butter on the Top, lid it, and bake it three Hours; when baked, fill ic with clarified Butter. This is a proper Standing Pye for Chriftmas. A Breajl of Veal fricafy'd. Pcitrine de Veau eu fricajfee. TAKE the griflly Part of a Bread of Veal cut in fquare Pieces, blanch it, pafs it in a Sauce-Pan with Tops of Afparagus, Artichoke Bottoms blanch’d, fome Butter, a Faggot of Sweet-Herbs, a whole O- nion, a Bit of Bacon ftuck with Cloves, a Slice of Ham, Pepper and Salt ; let it take two or three Turns, moiften with Veal Broth, and cover it; let it fimmer till tender; prepare a Lare of three or four Yolks of Eggs, fome Cream, minc’d ParOey, and the Juice of a Lemon ; when the Liquor is fuf- fidently diminiffied, pour your Cream and Eggs in, and keep it ftirring till thicken’d ; diffi your Veal, and pour your Sauce over it. You may drefs it with green Peas, but then ufe no Parfley. To make a green Sauce, Saufe Vert. TAKESpinage and Sorrel, blanch It, and fqueeze it from the Water, pound ic with fome Shallot, then pafs it thro’ a Sieve with Veal Gravey or Broth, which put into a Sauce-Pan and thicken it with aLump of Butter rubb’d in Flour ; when of a due Thicknels, fqueeze in fome Lemon, add thereto Salt, Pepper, and Hnchovy, with Capers. This Sauce is good for boil’d ©r broil’d Chickens, or with Mutton, THACKER*i Mutton cueboFd. Mouton accommode Vlndien. TAKE a Loin or a Neck of Mutton, (kin it, and chop it into Cutlets, but do not fcparate them, that they may ftick together ; fteep it in Elder Vinegar, Oil, Tome Garlic, Indian Pepper, whole Spice, and Saffron* with Slices of Spanifh Onions, fix or eight Anchovies dipt in two; let your Mutton marinade therein about two Hours, then put it over a very gen- tle Fire, let it limmer juft to parboil, then take it out ; when cold, put between each Cutlet a little Sea- foning, and a Slip of Anchovey, a Slice of Onion, fomc Indian Pepper, Salt, fome cut Parfley, Sweet-Bafil, and a Lump of Butter, fo clofe each Cutlet together as if the t.om was entire, wrap it up in a Sheep’s Kell, foak’d in luke-warm Water, fpit it on a Lark Spit, tie it to another Spit, roaft it thoroughly ; but when it is about three Parts ready, take off the Kell, and bafteit with the marinade Liquor and thick drawn But- ter fealding hot, faving it as you bade it ; then dridge with grated Bread and Flour, bring it to a fine Co- lour i ferve it with a Sauce thus, take your marinade Liquor, put it in a Sauce-pan, fet it over the Stove, fkim off the Fat, ftrain it thro* a Sieve, pouring therein fome good Gravey, and a Lump of Butter rub’d in Flour, which put under your Mutton 5 gar- nifti your Difli with Cutlets marinaded ; dip them in melted Butter, dridge them with grated Bread, Salt, Pepper, Parfley, Thyme, and Shallot y broil them, and place round your Mutton. Chickens Chiringras. Poulets aux Chiringras. CUT off the Feet of your Chickens, lard them with Bacon and Ham, roaft them and bring them to a fine Colour, make a good ragoo’d Sauce, and fet the Chickens a Hewing therein j when almoft rea- AR T of COOK E R Y. 303 dYi {3Uc to them handfome Slices of boil’d Ham, lec them fimmer a little together, ferve up your Chicken5 ■with the Slices of Ham round them, pouring you** ragoo’d Sauce over them *, or you may drefs them in aßraife, with Slices of Ham and fome cut fmall, with a Cullis of Veal and Ham, fo ferve them Up. Orange Tart. Tmirte d* Orange. TAKE eight golden Pippins, pound them with the Rind of an Orange boil’d tender, half a Pound of Butter, eight Yolks of Eggs W<“11 beat toge- ther, two Whites whipt to a Froth, with Loaf Sugar, Nutmeg and Cinnamon pounded, thicken it over the Stove, put it on Puff Fade, crofs-bar it, and bake it. A Water Tart. Tourte d’C’eau. TAKE a Pint of Spring Water, the Rind of a Lemon, half the Rind of an Orange, fqueeze in the Juice of three Oranges and three Lemons, with fine Sugar, a Spoonful of Honey and Rofe-water, beat the Yolks of eight Eggs, the Whites beat to a Froth, drain it, mix with it half a Pound of clarified Butter, drain your Water and Juice through a Sieve, dir it over the Stove with a Blade of Mace and a Stick of Cinnamon ; when thoroughly warm’d, whifk in your Eggs and clarified Butter \ take Care it does not cur- dle when it is thick •, bake it on a fine Fade, crofs-bar it, and ferve it up. To fiew Peas. Pots Etuvee. TAKE Spinage and Lettice, three or four Onions cut fmall, fome Butter and Slices of Bacon, fea- fon with Pepper and Sait *, when it is a little ilew’d, put in your Peas, put to them fome good Broth, flew them «afilv till tender i ferve them up with a Piece of broil’d TtiJCKER’s Bacon in the Middle, and dridge them with grated brown’d Bread before the Fire, Eggs with Sorrel, Oeufs a rOzeille. POACH your Eggs, get fome Sorrel and Spinage Juice, put it in a Sauce-pan with a Lump of But- ter rub’d in Flour, fome Sugar, and two or three Yolks of Eggs •, when thicken’d, fqueeze an Orange or half a Lemon therein, with fome Nutmeg when your Eggs are poach’d and drain’d, put your Sauce in the Difh and the Eggs upon it, with Sippets round. Sturgeon roajied. EJiurgeon roti. TAKE a handfome Piece of the middle Part, deep it in half Vinegar and half White Wine, with whole Pepper and Spices, Slices of Onion, Bay Leaves, a Faggot of Sweet-Herbs, Anchovies cut fmall, and Salt •, let it marinade twenty-four Hours, fpit your Sturgeon, and bade it with the Marinade till juft rea- dy, then bade it with Butter, and dridge it with Bread Crumbs •, let it be brought to a fine Colour, and ferve it with the Marinade drain’d and thicken’d with Butter and fealded White Wine. Sturgeon hroiVd. EJiurgeon grilles. CUT your Sturgeon in Slices the Thicknefs of your Finger, put in a Sauce-pan with melted Butter, Pepper, Salt, Sweet-Herbs, Onions, and the Juice of Lemon \ kt it lie therein two Hours to give it a Relifb, afterwards dip them in melted Butter, bread them and broil them, ferve them on a Napkin with plain Butter Sauce, Capers, fry’d Parfley, and Slices of Onion. ART of COOKERY. A Breaji of Veal collar'd. Poitrine de Veau en ruel. BONE itv lay a Napkin over the Dreflcr, lay your Bread of Veal over it : boil half a Dozen Eggs hard, and mince them a-part, feafon with Pepper, Salt, Cloves, and Mace ; cut long Slips of Bacon and the Lean of Ham as thick as your little Fjnger ; make Rows crofs over your Bread of Veal mince,a Quan- tity of Parfley, Thyme, and Sweet-Bafil; then lay a Row of Yolks andWhitesof Egg between the Rowsof Bacon and Ham alternately ; then feafon with your Spices, Pepper, Salt, and Sweet-Herbs, a Duft of Flour over all ; roll it up tight with Tape, boil it in a well feafon’d Liquor, or a-la Braife, ferve it up in Sli- ces, with Parfley and Slices of Lemon. Mutton Rumps Jarc'd. Cu de Mouton fcircle. TX7 HEN they are dew’d ala braife, wrap them V V tip in fine Forc’d Meat, dip them in beaten Eggs, dridge them with Bread Crumb, and, fry them of a fine Colour *, difh thern» and ferve them with fry’d Parfley on a Napkin. Mntton Cutlets may be drefs’d the fame Way, or marinaded and fry’d in a thin Batter, with Gravey thicken’d, and the Juice of a Lemon. A Leg of Mutton accommode. Gigot.de Mouton accommode. PARE off all the Skin, and marinade it in Vine- gar, White Wine, Onions, whole Pepper, Spices, and a Clove of Garlic bruis’d •, lard with Slips ofßa- con well feafon’d, doing the fame to a Piece of Beef of the Buttock •, flour them, and give them a Brown, put- them ip a Pot with Bards of Bacon and Slices of nions ; put at the Bottom Slices of Beef, Mutton, Veal, alfo op the Top * cover your Pot clofe, and fet it ; when ready, drain your Meat, pour tci THACKER9 s your Mutton and Beef the Marinade, with forps ftrong Broth or Gravey, let it itevv Come Time, fkirrs off the Fat, llraip it through a Sieve, make a Brpwn, pour yout Liquor thereto, put your Mutton and Beef therein to imbibe *, let there be ready prepar’d, a goocj. thick Gravey Sauce, with a good Garniture, as Sweet- Breads, Morels, and Truffles, or any other that is iq c :. 'on j difh your Leg, cut your Beef in Slices, round It, and pour Sauce over it. A Poupcton of a Leg of Lamb aLa -Cream. Poupetou d'un Jigat d* agneau a la Cream. ITH the Fiefh of a Leg of Lamb make a de- V v licious Forc’d-Meat, wafh the infide with Eggs, and afterwards farce it about half an Inch thick, having ready a Ragoo of Sweet-breads in large Dice, Cocks-combs, Mufhrpoms, Afparagus Tops, Artichoke Bottoms in Dice, well lealon’d and cold, fill your Difh therewith •, then place on your Eorc’d meat that none of your Ragpo may come out, in the fame Manner as a Pulpatpon, wafh it with beat- en Yollq of Eggs, dridge it with grated Bread, either fet it ala Braife, "‘pr by baking it in the Oven on a Tourtierej when ready, difh your Lamb, garnifh with Sweet-Breads larded, aqd Bot- toms of Artichokes ragoo’d, or marinaded and fried ; put on round Slices of Orange or Lemon ; you may ftick in your Leg, Hatlets of Sweet breads: Your Lamb may be diverfified by filling it with a Ra- goo of Larks and Capons Livers, with Chickens ma- rinadecj round it. A Hatch Fetch of Fowls, Lloche Pot de Volailes, MAKE a very gpod well-feafon’d Stock of Broth j take two Ducks or Teals, twp Turkey Pputs pr Chickens, a Leveret, a Rabbit, two Partridges, twp Woodcocks being properly trull and fina’d ; blanch ART (/COOKERY. 307 them, feafon, flour, and fry them to a brown Colour, juft to fettle the Gravey in them, put them in a Soop £ot, with a Piece of Ham? a Faggot of Herbs, whole Onions, a Piece of Bacon ftuck with Cloves j cover them with Broth, cover your Pot clofe j after having flam’d it well, keep it flmmcring; then take iome Carrots and Turnips cut long-ways, Cabbage Savoys cut in Quarters, with Cellery, Endive, Lettice blanch’d and ty’d in Bundles, dridge them with Flour, give them a Frying in Butter to give aßelilh, a)l which put iuto a Pot with a Piece of Ham, and a Faggot of Herbs, an Onion ftuck with Cloves; fo cover your Pot as you did your Fowls with Broth ; alfo prepare Artichoke Bnttpms, Tops of Afparagus, with about a Dozen and a Half of fmall whole Onions ; fry them in Butter, as alfo Chefnuts roafted, place them a-part in a Sauce-pan, cover them in the aforefaid Manner, and Jet them fimmer ; likewife tofs up feme Mufh- rooms and green Peas a part j when all is ready and fleim’d, make a Rim two or three Inches high round a large Soop Difh, and place up to the Rim each Sort of Fowl, &c. againft each other, placing properly be- tween your Roots and your Onions, Chefnuts, Mufh- rooms, and Peas, with a handfome Fowl or Capon in the Middle j pour your Potage over the whole, with Carrots and Turnips cut round, with whole fmall O- nions in your Potage, fo ferve it up. An Oyjler Pye the Butch Way. Tourte aux Huitres a /’ Hollandoife. PUT upon your Abefs Butter and Rafpings of Bread, Parfley cut fmall ; put over that a Lare of Oyfters, over that Bits of Butter, Rafpings, and cut Parfley j fo on of Oyfters, Rafpings, Parfley, and But- ter ; when bak’d, pour in thicken’d Gravey, Oyftep jLjquor, and the Juice of a Lemon. 308 THACKER* s Boudin de farine d* Amine dfaire. TAKE the largeft Oatmeal, put it to foak in Milk all Night, ftrain it from the Milk, Hired the Marrow of two Marrow-Bones, put it to a Pint of this fteep’d Oatmeal, with ten Eggs, leave out four of the Whites, put in half a Pound of Raifms fton’d and chop’d, with half a Pound of Currants well wafii’d, dry’d, and pick’d ; put in fome fine Sugar, with fome Cinnamon and Nut- meg beat fine, the Crumb of two French Rolls tub’d thro’a Cullinder •, put in a little Salt, mix ail very well together, butter a Cloth, tie it up pretty tight, and boil it for three Flours ; difli it, let the Sauce be the Juice of a Seville Orange, a little White Wine, fome Sugar and Butter drawn up thick and poured o~ yer it. To make an Oatmeal Puddinr, <3 To fiew Rabbits the French IFay. Lapins etwvee d la Francoife. SKIN them, cut them in Quarters, lard them with Bacon, dridge them with Floijr, fry them in clarified Butter ; take a Stew-pan, put in a Piece of Butter, dridge in feme Flour, put in a Pint and a Half of good Gravey, with a Faggot of Sweet-Flerbs, whole Pepper and Mace, fome Artichoke Bottoms cut in Dice, fome Afparagus Tops blanch’d, three or four Morels blanch’d and Hired fine, with an Ancho- vey, an Onion (luck with three or four Cloves ; let all ftew till the Rabbits are tender •, but you muft ob- ferve to let the Rabbits be almoft enough before you put in the reft of the Ingredients, fkim off the Fats difh them up ; garnifli your Difh with Barberries and Lemon, TAKE twelve Ounces of Flour, dry it well, 3 Pound of double-refined Sugar pounded and To make a Bi/cuit, calPd the Queen's Bifcuit. ART cf COOKERY. 309 lifted ; take twelve Eggs, leave out four of the Yoiks- heac them very well, and ftrain them through a Siev into your Sugar and Flour ; take a few Annifeeds bruife them, put them to the reft, and beat them very well together; the more you beat them, the lighter all will be ; then lay feme Wafer Paper upon a Tin Plate, and drop them upon that; dridge them over with fine Sagar, fprinkle them with Role Water, and bake them in a moderate Oven ; when baked, cut them afunder, and keep them in a dry Place in a pa- per’d Box. To make Wafer Paper. I Have mentioned this as it was given to me in a Receipt as follows: Take Wheat Flour very fine, mix it with the Whites of Eggs, Icing-glafs, and a lit- tle Yeft ; mix them together, beat them well, make them thin with Gum Water, fpread the Batter on e- ven Tin Plates, and dry them in a how Oven or in a drying Stove. To make a THJh oj Soles a-la-Sante Menehart. SCRAPE and wafh your Fifh clean, take off the black Skin, cut off all the Fins ; put three Pints of fkim’d Milk into a Stew-pan, flrain it through a Sieve into another Stew-pan, and put the Soles into it with a good Piece of Butter *, feafon it with Sait, Pep- per, and fome Slices of Onions •, put rn a Sprig of Thyme with fome Parfley tied together, let them flew, gently till they are enough, fet them to cool in that Li- quor, take them up carefully, firft take the Fat off the Top, lay it on the Back of the Sieve to drain ; dry your Soles with a Cloth, melt the Fat in a Stew-pan that you took off the Liquor in, rub it over your Soles, Bridge tham with fine Bread Crumbs and minc’d Par- (ley, brown them before a Fire or in an Oven, lay a good Quantity of ParQey walk’d and pick’d in the 310 t n A C K E Rfs Bottom of your Difli, lay the Soles Upon it, and fend it Up with a Rammolade made as follows •, it is compofcd of Parflcy, Chives, Capers* and Anchovies,- Hired all very fmali •, put in fome Salt, Pepper, and Nutmeg ; then take fome Oil and incorporate it With the Yolk of an Hgg, fome White Wine Vinegar* and the Juice of a Lemon, mix all very well together, put it into a Bafon or a Boat, fet it in the Middle of your Fifh. N.B. We fend this Rammolade with any Fifh that is pickled, or marinaded, or collar’d, to be eaten cdd. To make Salmon like Ham. Saumon a la Mahiere de Jamhon. SCALE and gut it, and waHi it clean-, fkin it, take the Flefh off the Bones* and mince it fine with favory Herbs feafon it with Pepper, Salt* and Nutmeg-, fait it very well, then pound it in a Mor- tar, with a Pound of good Butter, four Anchovies* and the Yolks of ten Eggs -, beat it till it is like a Pafte, thenfpread the Skin> and lay on the Fifh, fhape it in the Fafhion of a Ham, then few it up in a fine Cloth, lay it on a Fifh Drainer; then make your Fifh Kettle boil with hard Water, and a Pint of Vinegar ; put in the Filh, and let it boil an Hour -, let it Hand to cool in the Liquor, then take it out of the Cloth, and difht it with raw Paifley -, it will Dice and look like a Ham. A Pulpatoon of Quails. Cailles en Poupeton. DRAW, finge, and trufs them* as for boiling* fill their Bellies with a good Forc’d-meat, put a good Piece ol Batter into a Stew-pan, put them in with their Breads downwards, keep them moving Over a Charcoal Fire till they are of a light Brown ; take off the Pan, take them out, and dridge in a little Flour •, put in a Pint of good Gravey, grate in a little Nutmeg, put in fome Pepper and Salt, put in a Spoonlul or two of White Wine, with an Anchovey mix’d with a little Onion, half a Dozen Morels ART of COOKERY. blanch’d and cut in Quarters, a few Chefnuts roafted and peel’d, two Spoonfuls of pickl’d Mufhrooms, a little Parfley boil’d and minc’d line, tofs all up toge- ther, let it by to cool, take your Pulpotoon-pan, but- ter it, lay a round Slice ot Lemon in the Bottom, lay in fome Rafhers of Bacon alternately, with Parfley Raided, and lay it between each Rather of Bacon, and round the Slice of Lemon that is in the Middle, fo that none of your Pulpotoon-pan may be Teen •, then prepare a Sheet of Forc’d-meat, and lay it carefully over that, to fill the Pan up to the Edge •, prefs it all round with your Hand, then lay in the Quails into the Pan, with their Bread’s downwards; then lay in Tome Yolks of Eggs, boil’d hard, between every Bird, with fome Fore’d-meat Balls; then put in Half of your Ragoo, lay in fome more Yolks of Eggs upon that, and Forc’d-meat Balls, put in the reft of your Ragoo over them, then lay on a Sheet of Forc’d-meat Balls over the Top, and clofe it down with fome Yolks of raw Fggs ; bake it an Hour and a Half, loofen it with a fharp-pcinted Knife round the Edges ; when bak’d, lay the Difh upon it which you deflgn to fend it in, turn’d upfide down ; garnifh it with fried ParP ley and Seville Orange. Pulpotoon of Partridges and Chickens. Perdrix et Poulets en Poupeton. YO U may make a Pulpotoon of Partridges, Pig-' eons, and Chickens, the fame Way. Pulpotoon of Woodcocks. Becaffes eu Poupeton. TT'OR a Change you may garnifh your Pulpotoon- X' pan with Ringlets of Vermicelly and Slices of Lemon cut in two, between the Rafliers of Bacon ; we likewife make Pulpotoons of Sweet-breads, Lamb- ftones, made into Ragoos as before directed ; fome- times with a Partridge in the Middle, Chicken, Wood- C9ck3 or Bottoms of Artichokes forced, &c. 312 f ft A e K $ R's Pijiacho Ammukt. Piftacho en Omelet. 17 EAT twelve Eggs, put them into a Stew-pan, J with a good Slice of Butter, and Half a Pint of Cream, fhred three Anchovies fine, beat two Ounces of Pidacho Kernels, add it to the Eggs, with a Quar- ter of a Pint of good Gravey ; fet it on the Fire, dir it till pretty thick, put it in your Difh, and brown it with $ Salamander, or a red-hot Fire-fhoVcl; the Lemon, Butter, and White Wine *, garnifh with Seville Orantre. , . ' ' ■. • v/ Rabbits a la-bralfe. Lapins a la Braijc. rpRUSS them as you do a Leveret for reading, I lard them with Bacon, cover the Bottom of a Stew-pan with Bards of Bacon, lay over that fome Slices of Beef cut thin, hack them with the Back of a Knife*, feafon them with Pepper, Salt* Thyme, PatT- ley, Slices of Onion •, tie your Rabbits round with Packthread, to keep them from flatting i lay over them fome Bards of Bacon and fome below, with Beef or- der’d in the fame Manner i lay in a Faggot of Herbs, with a Carrot diced, and a Parfnip, tour Heads of Cellery wadi’d clean and cut \ drinkle fome Seafoning over all, cover it with a Cover, ift it on a flow Char- coal Fire, both above and under •, look at it fometimes that it does burn •, when it is brqwn’d at the Bottom, put in three Quarters of a Pint of good flrong Broth, let it fimmer till the Rabbits are pretty tender, drain the Liquor from them- fkim off the Fat, make a Ra- goo of Sweet-breads, cut iqto fmall Dice, add thereto fome Forced-fneat Ball, with fome Parfiey boil’d and fhred fine, fqueeze in the Juice of a Lemon, your Rabbits being fiept hot •, take out the Skewers, and take the paclahread off them d.ifh them, and throw the Ragoo over them j garnifh with Barberries and I .cmnn. ART of COOKERY, 313 Lievres cu Leverete a la Braife. A Leveret or Hare may be done the lame Way, adding a little Red Wine. Hare or Leveret a-la-hraife. Pigeon Surtout. Pigeons en Surtout. TAKE the larged Pigeons you can get, make a Farce of fat Bacon, the lean of a Ham, Ibme Macaroons and Truffles, feme ParfLy and Chives, two Veal Sweat-bfeads blanch’d; fealon with Pepper, Salt, and Nutmeg, (bred all Very fine together, mix it with the Yolks of two raw Eggs, lorce their Bellies with this Force, trufs them as for roaffing, walh each Bread with feme melted Butter, lay on their Breads a thin Slice of Veal larded with Bacon, and fealoißd with Tweet Herbs and Spices, with a little Lemon Peel fhred very fine, bind it on with Packthread, lay them down to road, bade them with Butter ; take off the Packthread when they are enough, and difh them with Veal upon them; the Sauce is Butter, Gravey, and the Juice of a Lemon. To preferve Oranges whole. Oranges conferee entire. TAKE your Oranges and make a Hole in the End where the Stalk grew, take out all the Seeds, but not any Palp, fqueeze out the Juice, which ituift be laved, to put to them •, take Care you do not loofen the Pulp; put them into an' Earthen Pot, with fair Water, boil them till the Water be bitter, fhilting them three Times, and in the laft Water put a little Salt, and boil them till they are very tender, but not to break, take them out and drain them ; then take two Pounds of Sugar, a Quart of Pippin Jelly, boil it to a Syrrup, Ikim it very clear, then put in your Oran- ges, fetthem over a gentle Fire, let them boil til! you fee them very tender and dear; then put to them the ? HACKER ’ s Juice that you took from them, prick them with » Knife, that the Sirrup may go in •, if you cut them in Halves, lay the Skin Side upwards, fo put them up and cover them well with Sirrup. Lemons, and Citrons may be done the fame Way. !To candy Coin flips or any Flowers or Greens in Bunches. P rim ever cs con fit et autres Fleurs en Bouquets. S1TEEP Gum-arabec in Water, and wet the Flo- w& ers •, fhake them in a Cloath that they may not be wet; then dip them in fine lilted Sugar, and hang them on a String to dry •, they muft hang two or three Days. To make Orange Cakes. Gateaux d’ Oranges dfaire. TAKE three great Oranges and pare them, rub them with Salt, and boil them tender, cut them in Halves, and take out the Seeds ; then ftamp the Oranges, rub them through a Hair Sieve, till you have a Pound •, then put to them a Pound and a Quarter cf double refin’d Sugar, boil’d to Sugar again ; put in a Pint of ftrong Juice of Pippins, and the Juice of a Lemon ; keep it ftirring on the Fire, till all the Sugar is melted. Fopreflerve green Apricots, Apricots confervee vert. npAKE Apricots before the Stone is hard, wet I them, lay them upon a courfe Cloath, and put to them two or three Handfuls of Salt, rub them till the Roughnefs is off, then put them in fcalding Wa- ter, and let them over a Fire, till almoft cold; do fo two or three Times, let them be clofe covered, and V/hen they begin to be green, let them boil till they are tender, weigh them, and make a Sirrwp with their Weight of Sugar, and to a Pound of Sugar, put half a Pint of Water, make a Sirrup, let it be almoft cold •, before you put in the Apricots ; then boil them faft. ART tf COOKERY. till they are clear, heat them every Day till the Sirrup is thick; you may put them in Codlin Jelly, or dry as you ufe them, or put them in Hartlhorn Jelly. To preferse Goejlerrics. Des Grofeilks confervce. STONE your Goofberries, and as you done them put them into Water, then weigh them, and put to half a Pound of Goofberries, put three Quarters of a Pound of double refin’d Sugar, to as much Water as will make it a pretty thick Sirrup; when it is boiled and Ikimmed, let it cool a little ; then put the Goofber- ries into the Sirrup, and let them boil very quickly, till they look clear; take them out one by one, and put them into the Glaffes they are to be kept in ; then heat the Sirrup and drain it through Muflin, and put it to your Goofberries, and it will jelly when it is cold.; To make Chocolate Almonds. Des Amandes en Chocolate. TAKE two Pounds of fine Sugar fifted, half a Pound of Chocolate, grated and fifted, a Grain of Mufk, a Grain of Ambergreece, two Spoonfuls of Yeft ; make this up to a ftifFPade, with Gumdragon well deeped in Orange Flower Water, beat it well in a Mortar, and make it in a Mould like Almonds, lay them to dry on Papers, but not in a Stove Te wake Orange Marmalade. Marmalade d* Oranges a faire. RASP the Oranges and cut out the Meat; boil the Rinds tender, and beat them fine; take three Pounds of Sugar, and a Pint of Water, boil and fkim it well; then put in a Pound of the Rind, boil it faff, till the Sugar is thick ; then put in a Pint of the Meat of the Orange, and a Pint of ftrong Pippin Jelly, boil all together very fad, till it jellies ; you may boil it half an Hour, then put it in Pots. yer it, and fee over a very hot Stove -, keep the Stove very hot to it two Days, and let it be as hot as tor clear let it {land in the Stove a Fortnight, juft dip the Hock into hot Water, and lay it upon a Plate, iet it lie in the Stove a little While, and it will be dry. Velvet Cream, line Cream Veloute. TAKE a Pint of Cream, put it with Tome Sugar into a Stew-pan over the Fire ; take a Couple of Gizzards of either Fowls or Chickens, open them and rake out the Skin, wafh it well, and cut it very fmall : put it into a Cup or other Vdlek put to it T II A C K E R* s fome of your boil’d Cream luke-warm, put it near Cinders till it takes •, then put it to your Cream and ftrain it off two or three Times •, put a Stew-pan full of Water upon the Fire, put the Difh upon a Level up- on the Water, put your Cream in it, covering it with another Difh, with a few Charcoals over it; it being taken, put it into a cool Place. A Cream Veloute with Pijiachos. TAKE a Quart of Cream and Tome Sugar, let it boil as aforelaid •, take a Quarter of a Pound of fcalded and well-pounded Piftachos, and rcTerve a Do- zen of whole ones to put round your Difh ; take a Couple of Gizzards and order them as before i put the Piftachos into the Cream and the Skin of your Giz- zards, as you have done with the Cream before ; ftrain off'your Cream two or three Times, pour it into the Difh you ferve it in, and cover it with another Difh, with Charcoal over it ; it will take prefently •, put it in a cool Place, and when you ferve it up, garnifh your Difh with the rderv’d Piftachos ; it may be put in Ice as the aforefaid Cream •, the Way of con- gealing thefe Creams is better than to make Ufe of Rennet or Thiftle. If your Cream is not green e- nough, blanch home Spinage, pound, fqueeze, and put it into your Cream, and it will be green enough : If you will make it red, ufe Cochineal or fome Juice of bak’d Beets. F 1 N 1 S. oV/ 6// Bills of Fare for the Refi- cieme in the Coltege of Durham, begun Sept. ryth. 175*3. N° I. First Course Per Day. A Difh of Fifh. Roaft Goofe, A Mutton Stake Pye. A Leg of Pork fcjoil’d. A large Plumb Pudcing, V. al Col lops. Roaft Beef. Second Day. Roaft Partrid- ges. Rafberry Cicatn. Stew’d Peais, Silllbubs _Cuft- aids. Apples, Roaft Hare. Sills of pars. N°. 11. Per Day. First Course, Fifc. Kfuttoh Cutlets. Pi*. Boil’d Rabbits. Goofe, A Slic'd- Pudding, A Round of Beef boil’d. Second Course. T arkey. Roafi: Apple Pye cream’d. Preferv'd DarnSni, Sillabubs. Stew’d Pears. Clicefc-eikefc Roaff Ducks, BILLS of FARE. N0 111. First Course, im Fricafy’d Rabbiti. Pudding,. Boil’d Beef Stakes. Pork. Fry’d Trife, Loin of Veal. Second Course. Partridges. Cheefe-Cake*. WaJlmjts. Sillabubs. Apples. Oi^ards, Wild-Fowl. N! IV. First Course. m. Tongue. Chickens* pooie. Pudding. V*al CollopS) Surloin of Beef, Second Course, Roaft Turkey. Ch«efe-Cak«. Stew’d Peara, Jellies and Poffets, Affle-Pye. Caflsxdii RoaH: &ucks* BILLS cf FARE. N° V. First Course. Boil’d Rabbits. Pye. Pig. Bread of Veal. Hare Roafted Chine of Mutton Roafted. Pudding. Second Course. Cuftatds. Pigeons. Sillabubs, .Apple-Pye, A Didi of Pippins, Cheefe Cakes. Pallets. N° VI. First Course. Calves Head Hafli. Pipcon Chickens and Tongue boil’d. Brawn. Roaft Pork. Pudding. Leg of Mutton. Second Course. Fricafy’d Chickens. Cudards, Nuts, Jellies. Apf’es, Stew’d Pears, Pucks, BILLS of FARE. N° VII. Veal Collops. Patridges. Ham and Chickens. Apple jye. Goofe. Cuftards. padding. Stew’d Pears, Jellies, Brawn. Fricafy’d Rabbits. Nuts. Pigeon Pye. Walnuts. Pork, Apples, T»rU?- Roafl BILLS of F A R E. N° VIII. First Course. A Soop Hance of Vejiifon. Tongues. Minc’d Pye. Hare; Sweet Breads. Boil’d Harp. (Chickens, Rabbits Ij>ruc?d4 Feet and Ears. Daub’4 Veal. Fry’d Smelts. Marrow Bone* with 'J'oaft, Forcld Pallets. Prawn. Scallop’d Oy tiers. Goofe, Small ft Collar'd Calf V head. Pork cue- bob’d. Mu t Jen Cutlets. Loaders. Venlfcn Pally. pudding. Turkey boil’d with Cellery, Soop Rpalt ideef. SILLS of FARE. Second Course. Wood- Cocks. Quinces, Stew’d Pears. Jellies. Golden Pipping. Walnuts in their Shells. Walnuts in Sack. Flummery. Wet fweet Meats. Small Pyramid, of wet fweet Meats. Dried fweet Meats, Ctifhrds. Sillabubs a large Pyramid, and dried fweet Meats. Chsdie Cakes, Dried fweet Meats, A fmall Pyramid of Sillabubs. Wet fweet Meats. Flummery, Walnuts in Sack. Walnuts in their Shells. Golden Pippins. Jellies. Stew’d Pears, Quinctt, Road Capons. BILLS df FARE: N° IX. .First Course, Fifli. Padding. Brawn. Breaft of Vest. Fried Tripe. Pye. Chine of Muttoh. Second Course Ducks. Stew’d Pears. Almonds and Raifms. Lemon Jelly and Pellets. Nuts. Apples. Rabbits, N° X. First Course. rI- Filh. Padding. Pork cuebob'J. Brawn. Beef-Stakes. Pyc. Loin of Veal. Second Course Partridges. Cuftards. Plpp:ns. Poflets and Jellies. Stew’d Pears. Apple Pye. Hot Turkey- BILLS of FARE. N° XI. First Course, Fifli. Padding. A Loin of Veal roafted, (loofe R ;alted. Ham arid Chickens. Florentaint, Surloin of Beef. Second Course, Partridges. Stew’d Peats. Cheefe* cakes. Jellies, Cu (Ir- ani*. Apples* T urkcy, BILLS of FARE. N° XII. First Course. Soop. Fifli, Woodcocks. Minc’d Pyeij Road Sweet Brea&. Hanch of Venifon. Hoaft Hare* Tongue* Boil’d Turkey and Cyders. Pallets tagoo’d# Feet and Ears. Brawn, Pigeons broil’d whple. Pork cuebob’d, Roafl Goofe. Boil’d Chicke/ii. Marinaded Rabbits, Ham. Calf Head Had*, Lemon Pudding. Roaft Beef and Partridges. BILLS of FARE. Second Cour s e. Jellies. Prefsrv’d Quinces, Flummery. Walnuts and Sack. Cheefe Cakes, Pippin*. A little Pyramid of fweet Meats, Walnuts, Jarr-Raifin* and Almondi. Wet fweet Meats. Dried fwjet Meats. Sillabubs a large Pyramid. Dried fweet Meats- Wet Tweet Meats, Sillabubs, a little Pyramid, JPiftafia Nuts. Filberts, Walnuts and Sack, Pears. Cufiar- pudding. Stew’d Sole*. A Leg of Lamb forc’d and Cutlets. Fried Tripe, A Round of Bttf IlufF’U and boil’d. Coller’d Pig hot. A P«ty Devo, Second Course. Roafl Chickens. Mackaroney. Ltmon Jelly. Afparagui. HartAorn Jelly. Chocolate Cream. Tanzy. Pigeons fluff’d and roafled. Cuftirds. A Bill of FARE for April. Soop de-fante the French Way. Salmon and Smelts. A Herb Pudding. Filh Sauce on a Plate. of Veal daub’d. A Quarter of Lamb roafled. A drefa’d Sajlet. Pickle*. A Fowl a-Ja-Braifc. A Plate with Greens A Pupton of Lobfter*. Tongue and udder boil’d. Second Course, Young Ducklins v/ith green Sauce. Rice Cream in Rafp-jeJly, Welch Flumnie/y, AJparagus, * b * Pyramid of Sweetmeats. Rofafolis of Spinagc. Almond Snortj / Young Rabbit\ yoafled. Cream, call ’4 Foul Crests A Bill of F ARE for A Green Puree Scop. Tutbet or But. Farr’d’ Chicken?. Tongue and Greens. Lambs Trotte's marinaded, fplit and fried. A Rice Pudding with or without Currants. Ramkins. Four young Rabbits boil’d with Afp.iragus a-la -Creani. Veal Olives. A Chine of Mutton. Second Course. Young Turkey roafted. Gonfebenr. Cream. China Oranges ic’d. Ccfcrt. Fm. A green Appricot Tart. Turkey Figs in Synop. Aitfiond Cullarck), Ducklins. A Bill of F A R Jur,(. Soop, An Bourgeois. Firlt Remove, Road Pike, or what other Fifh you can get, Second Remove, Four Moorgame, by foms called, iieath Pouts. Hare Collops, See, Chit kens and Rice, A Weftphalia Ham, with Wind- ier Beans. Patte of Sweetbreads. Potatoe Pudding, T wo Ducks ar.d Onion Sauce, Forc’d Veal. A Planch of Ve- nifon roalled. Three Turkey Pouts. Second Course. Jellies. Straw Bcrrico, Pyramid of wet Sweet-meats.. Preferv’d Codljne. Clouted Cream,' , ♦ pyramid of dried Swcct-mcats. Cherries, Cheiries. Clouted Creanji. Pyramid of wet Sweet-meats. PreJerv’d Cucum- * bers. Straw- berries. Jollies. A Sill if FARE for July. A Soop Puree of Artichokes. Re- move Ling, Skate or Thorn Backs. Chiclcena the Barbary way. Rabbi ts j-la-Saingara;\ Farc’d Cucumbers. Venifon Pafty. Ragoo’d Cabbage, Veal Cutlets and .Mufhrooms. A Jigget of Mutton a-la-Royal. A boil’d Flour Pudding. Second Course. Cherries. Six Quails roafted. Appricoti. Kidney Beans, A Currant Tart. Green Pejs. White Plumbs. §ix Pigeons farc’d and roafted. Rafpberries and Cream A Bill of FA R E for Auguft. Cray-fi(h Soop. Beef, a-la-Mode, remove, roalt Pike. A white Fricifey of Pigeons. Pullets a-la-Smither gall with Oyfters. Sturgeon, Umble Pyc, Coher'd Beef, Rabbits boil'd the french Way. A Carbonado of Mutton, AHanch ofVeni- fon boil’d. Second Course. Two Pheafants roafted. Chcitict. Peachet. "White Tl afp berries and Cream. A Pyramid of Sweet- meats wet and dry. Whiter Currants.' Pears, Six grey Plovers roatlcd. Red Plumb:. A Bill of F ARE for September, Jacobine Soop, the Italian Way. Remove a Mackarel. A Hare ia Puree. A Pye of Mutton Olivet. A Goofe roafted. Boil’d Turkey and Oyfter Sauce, A Leg of Veal fluff’d with forc’d Meat, and daub’d. A Damira Pudding. Second Course. Crapes. Weet Ears, or Teals. Black Caps, Mulberry Cream. Jellies. Poflets. Stew'd Pear* white, Ruffs and Reeves, or Land Raels. Green Gages/ A Bill of FARE for October: Cockle Soop, with broil’d Cod. Re- move, the Hanch of a Doe. A Patty of Oyfters, a-la-Cream. A brown Fricafey of Rabbits. Ducks a-la-Braifc with Capors. Chitkens with Colli— Bowers and Bacon. Partridge Pye. Oil'd Pork Stakes. A Chine of Veal, a-la-Smithcrgall. A Compote of Mulhrooms, Second Course Wood-cocks, See. A Mellon. Peaches. Frico Smelts, A Tart of different Sorts of Fruit. Broil’d Sweet-breadj, Pear*. China Oranges* Koafl Pigeons. A Bill .of FA RE for Novetnher, Mufton a-Ja-force, Soop drefl in Bal- ncomariae. Re- move Stew’d Carp. A Bread: of Veal a-la- Smithergali. Ragoo’d Colliflowers. A Peacock Pye. Stew’d Cucumbers. Fowls boil’d with iVlufhiooms. A Ham roatted. Fillets of Beef ifr Ragoo. Second Co u r s e R afpberry Cream. A black Moot- cock roaded. Turkey Figs in Jelly. Fruit. Jellies, 8:c. Fruit. Peaches in jelly. Six Teals roaded Flummery, A Bill of FA RE for December. Plumb Broth. Tongue *nd Chickens. Remove road Ling. Minc’d Pyes, Coller’d Brawn. Plain Butter. Fifh Sauce. A Swan Pye. Stu-rgeon. Pick! s, Sallet, A Boil’d Plumb Pud- ding, with bak’d ditto. Ribs of Beef roallcd. A Quarter of Lamb roalled. Second Course, Two Wild Ducks roatteJ. Pears. Jeljits. Oyfl.ers in Jelly. Pyramid of Sweet-meats. Difli of Cray Fiflj, Syllabubs, A Turkev larded. Golden Pippins#