English Houfewifery. 
* J 
EXEMPLIFIED 
In above Four Hundred and Fifty 
RECEIPTS, 
Giving Directions in moil Parts of 
COOKERY; 
And how to prepare various SORTS of 
SOOPS, 
MADE-DISHES, 
PASTES, 
PICKLES, 
CAKES, 
CREA M Sv 
JELLIE S, 
MADE-WINES, &c. 
With CUTS for the orderly placing the Dishes and 
Courses ; a!fo Bills of Fare for every Month in 
the Year ; and an alphabetical Index to the Whole. 
A Book neceflary for MiftreH'es of Families, higher and lcvfcr Women 
Servants, and confined to Things Useful, Substantial and 
Splendid, and calculated for the Prefervatioh of Health, and 
upon the Meafures of Frugality, being the Rclult of thirty 
Years Practice and Experience. 
ELIZABETH MOXON. 
APPEN D I X, 
Vf I T H AM 
Containing upwards of Seventy Receipts, of the moft valuable 
Kind, (many never before printed) communicated to the Publisher 
by feveral Gentlewomen in the Neighbourhood, diftinguiihed by 
their extraordinary Skill in Housewifery. 
The TENTH EDITION, Corrected. 
Tor George Copperthwatte, Eookfeller in Leeds; and fold* 
by Mr. E. Johnson, Rookfeller in Ave-Mary-Lan?; Londph; 1 
and by moft BookJelkrs ia Cjeairßritain. 1-7.63. 
LEEDS: Printed by Griffith Wright r THE 
PREFACE. 
/T is not doubted, hut the candid Reader 
will find the following BOOK in cor- 
refpondence with the title, which will 
fuperfede the necejjity of any other recommen- 
dation that might be given it. 
As the compiler of it engaged in the under- 
taking at the injiance and importunity of many 
perfons of eminent account and diftinblion, fo 
Jhe can truly ajfure them, and the world, that 
Jhe has acquitted herfelf with the utmofi care 
and fidelity. 
And Jhe entertains the greater hopes that her 
performance will meet with the kinder accept- 
ance, becaufe of the good opinion foe has been 
held in by thofe, her ever honour'd friends, 
Ho firft excited her to the publication of her 
LOOKy and who have been long eye wit- 
Tiejfes of her Jkill and behaviour in the bufinefs 
of her calling. 
She has nothing to add, but her humbleji 
thanks to them, and to all others from whom 
(he has received favour and encouragement, Eng-lifh HOUSEWIFERY. 
i. ffh make Vermicelly Soop. 
AKE a neck of beef, or any 
T H* ot^ier P^ece j cut °ff fome dices, 
JP « and fry them with butter 'tiil 
SWqsSaS they are ve*r7 brown ; wafh your 
pan out every time with a little 
of the gravy •, you may broil a few flices of 
the beef upon a gridiron : put all together 
into a pot, with a large onion, a little file, 
and a little whole pepper; let it flew ’till 
the meat is tender, and fkim off the fat in 
the boiling •, then drain it into your diih, 
and boil four ounces of vermiceliy in a lit- 
tle of the gravy ’till it is foft: Add a little 
dew’d fpinage •, then put all together in- 
to a difh, with toads of bread; laying\a little 
vermiceliy upon every toad. Garnifh yqnr difli with creed rice and boil’d fpinage, or 
carrots dic’d thin. 
Take a houghill of beef, break it fmall, 
and put k into a ftew-pan, with part of a 
neck of mutton, a little whole pepper, an 
onion, and a little fait cover it with water, 
and let it ftand in the oven all night, then 
drain it and take off the fat •, pare fix or eight 
middle-fiz’d cucumbers, and dice them not 
very thin, ftew them in a little butter and a 
little whole pepper •, take them out of the but- 
ter and put ’em into the gravy. Garnidiyour 
didi with rafpings of bread, and ferve it up 
with toads of bread or French roll. 
2. Cucumber Soop. 
3. Fo make Hare Soop. 
Cut the hare into fmall pieces, wafh it and 
put it into a dew-pan, with a knuckle of 
veal; put in it a gallon of water, a little fait, 
and a handful of fweet herbs •, let it dew ’till 
the gravy be good ■, , fry a little of the hare 
to brown the loop *, you may put in it fome 
crufts of white bread among the meat to 
thicken the foop •, put it into a didi, with a 
little dew’d fpinage, crifp’d bread, and a 
few forc’d-meat balls. Garnifh your didi 
with boil’d fpinage and turnips, cut it in 
thinfquare dices. 
4. To make Green Pease Soop. 
Take a neck of mutton, and a knuckle 
of veal, make of them a little good gravy; 
then take half a peck of the greened; young pcafe, boil and beat them to a pulp in a mar- 
ble mortar •, then put to them a little of the 
gravy j drain them through a hair (ieve to 
take out all the pulp ; put all together, with 
a little fait and whole pepper *, then boil it a 
little, and if you think the foop not green 
enough, boil a handful of fpinage veiy ten- 
der, rub it through a hair-fieve, and put in- 
to the foop, with one handful of wheat flour, 
to keep it from running ; You mud not let 
it boil after the fpinage is put in, it will dif- 
colour it *, then cut white bread in little dia- 
monds, fry them in butter while crifp, and 
put it into a difh, with a few whole peafe. * 
Garnifii your didi with creed rice, and red 
beet-root. 
You may make afpatagus-foop the fame 
way, only add tops of alparagus, inftead 
of whole peafe. 
5. To make Onion- Soop. 
Take four or five large onions, peel and 
boil them in milk and water whilft tender, 
(fhifting them two or three times in the boil- 
ing) beat ’em in a marble mortar to a pulp, 
and rub them thro’ a hair-fieve, and put them 
into a little fweet gravy •, then fry a few 
llices of veal, and two or three dices of lean 
bacon •, beat them in a marble mortar as finall 
as forc’d-meat ; put it into your (lew-pan 
with the gravy and onions, and boil them; 
mix a fpoonfui of wheat-flour with a little 
water, and put it into the foop to keep it from running •, drain all through a cullender, 
feafon it to your tafte •, then put into the 
difh a little fpinage dew’d in butter, and a 
x O ' 
little crifp bread fo ferve it up. 
6. Common Pease Soop in Winter. 
Take a quart of good boiling peafe which 
put into a pot with a gallon of foft water 
whilft cold ; add thereto a little beef or mut- 
ton, a little hung beef or bacon, and two or 
three large onions •, boil altogether while 
your foop is thick •, fait it to your tafte, and 
thicken it with a little wheat-flour •, ftrain 
it thro’ a cullender, boil a little fellery, cut 
it in fmall pieces, with a little crifp bread, 
and crifp a little fpinage as you would do 
parfley, then put it in a difti, and ferve it up. 
Garniih your difti with rafpings of bread. 
Take a quart of peafe, put them into a 
pot with a gallon of water, two or three large 
onions, half a dozen anchovies,, a little whole 
pepper and fait; boil all together whilft your 
foop is thick ; ftrain it into a ftew-pan 
through a cullender, and put ftx ounces of 
butter (work’d in flour) into the foop to 
thicken it aifo put in a little boil’d fellery, 
ftew’d fpinage, crifp bread, and a little dry’d 
mint powdered •, fo ferve it up. 
7. To make Pease Soop in Lent. 
8. Craw-Fish Soop. 
Take a knuckle of veal, and part of a 
neck of mutton to make white gravy, put- 
ting in an onion, a little whole pepper and fait to your tafte •, then take twenty craw- 
hfh, boil and beat them in a marble mortar, 
adding thereto a little of the gravy •, flrain 
them and put them into the gravy ; alio 
two or three pieces of white bread to thicken 
the foop; boil twelve or fourteen of the 
final left craw-fiili, and put them whole into 
the difh, with a few toafts, or French roll, 
which you pleafe fo ferve it up. 
You may make lobfcer foop the fame way, 
only add into the foop the feeds of the lobfter. 
9. To make Scotch Soop. 
Take an houghill of beef, cut it in pieces, 
with part of a neck of mutton, and a pound 
of French barley ; put them all into your pot, 
with fix quarts of water ; let it boil ’till the 
barley be foft, then put in a fowl; as foon 
as ’tis enough put in a handful of red beet 
leaves or broccoli, a handful of the blades 
of onions, a handful of fpinage, wafhed and 
Hired very fmali; only let them have a little 
boil, elfe it will fpoii the greennefs. Serve 
it up with the fowl in a difh, garnifh’d with 
rafpings of bread. 
10. To make Soop without Water. 
Take a fmali leg of mutton, cut it in 
flices, feafon it with a little pepper and fait ; 
cut three middling turnips in round pieces, 
and three fmali carrots fcrap’d and cut in pie- 
ces, a handful of fpinage, a little pariley, a 
bunch of fweet herbs, and two or three cab- 
bage lettice; cut the herbs pretty fmali, lay 
a row of meat and a row of herbs •, put the turnips and carrots at the bottom of the pot 
with an onion, lay at the top half a pound 
of fweet butter, and clofe up the pot with 
coarfe pafte *, then put the pot into boiling 
water, and let it boil for four hours •, or in 
a flow oven, and let it ftand all night; when 
it is enough drain the graw from the meat, 
fkim off the fat, then put it into your difli 
with fome toafts of bread, and a little ftew’d 
fpinage ; fo ferve it up. 
ii. To ftew a Brisket of Beef. 
Take the thin part of a brilket of beef, 
fcore the fkin at the top crofs and take off 
the under fkin, then take out the bones, fea- 
fon it highly with mace, a little fait, and a 
littl- whole pepper, rub it on both fldes, let 
it lay all night, make broth of the bones, Jfkim 
the fat clean off, put in as much water as will 
cover it well, let it ftew over a flow fire four 
or five hours, with a bunch of fweet herbs 
and an onion cut in quarters •, turn the beef 
■over every hour, and when you find it ten- 
der take it out of the broth and dcain it very 
well, having made a little good ftrong gravy. 
A ragout with fweet-breads cut in pieces, 
pallets tenderly boil’d and cut in long pieces; 
take truffles, morels and mufflrooms, if you 
have any, with a little claret, and throw in 
your beef, let it ftew a quarter of an hour in 
the ragout, turning it over fometimes, then 
take out your beef, and thicken your ragout 
with a lump of butter and a little flour. 
Qarnifti your difti with horfe •• radifli and pickles, lay the ragout, round your beef, and 
a little upon the top •, fo lerve it up. 
Take a fat rump of young beef and cut off 
the fag end, lard the low part with fat bacon, 
and duff the other part with dired pardey ; 
put it into your pan with two or three quarts 
of water, a quart of claret, two or three 
anchovies, an onion, two or three blades of 
mace, a little whole pepper, and a bunch of 
fweet herbs •, dew it over a dow dre five or 
fix hours, turning it feveral times in the 
dewing, and keep it clofe cover’d •, when 
your beef is enough take from it the gravy, 
thicken part of it with a lump of butter and 
dour, and put it upon the didi with the 
beef. Garnidi the didi with horfe-radidi 
and red-beet root. There mud be no fait 
upon the beef, only fait the gravy to your 
tade. 
You may dew part of a brifket, or an ox 
cheek the fame way. 
12. To few a Rump of Beef. 
13. To make Olives of Beef. 
Take fome dices of a rump (or any other 
tender piece) of beef, and beat them with a 
pade pin, feafon them with nutmeg, pepper 
and fait, and rub them over with the yolk 
of an egg ; make a little forc’d meat of veal, 
beef-fuet, a few bread crumbs, fweet-herbs, 
a little dired mace, pepper, fait, and two 
eggs, mixed all together •, take two or three 
dices of the beef, according as they are in bignefs, and a lump of forc’d-meat the fize 
of an egg •, lay your beef round it, and roll it 
in part of a kell of veal, put it into an earth- 
en difh, with a little water, a glafs of claret, 
and a little onion Hired fmall; lay upon them 
a little butter, and bake them in an oven a- 
bout an hour •, when they come out take off 
the fat, and thicken the gravy with a little 
butter and flour •, fix of them is enough for 
a fide difh. Garniih the difh with horfe- 
radifh and pickles. 
You may make olives of veal the fame 
way. 
14. STo fry Beef-Steaks. 
Take your beef fteaks and beat them with 
the back of a knife, fry them in butter over 
a quick fire, that they may be brown before 
they be too much done; when they are enough 
put them into an earthen pot whilft you have 
fry’d them all; pour out the fat, and put 
them into your pan with a little gravy, an 
onion Hired very fmall, a fpoonful of catch- 
up and a little fait; thicken it with a little 
butter and flour, the thicknefs of cream. 
Garniih your difh with pickles. 
Beef-fteaks are proper for a fide-difh. 
Take your beef-fteaks and beat them with 
the back of a knife, ft row them over with a 
little pepper and fait, lay them on a gridiron 
over a clear fire, turning ’em whilft enough ; 
fet your difh over a chafing-dilh of coals. 
15. Beef-Steaks another Way. with a little brown gravy ; chop an onion 
or flialot as fmall as pulp, and put it a- 
mongfl the gravy ; (if your fleaks be not over 
much done, gravy will come therefrom;) put 
it on a difh and fliake it all together. Gar- 
nifh your difh with fhalots and pickles. 
16. A Shoulder of Mutton forc'd. 
Take a pint of oyfters and chop them, put 
in a few bread-crumbs, a little pepper, Aired 
mace, and an onion, mix them all together, 
and fluff your mutton on both Tides, then 
roaft it at a flow fire, and baile it with no- 
thing but butter; put into the dripping-pan 
a little water, two or three fpoonfuls of the 
pickle of oyfters, a giafs of claret, an onion 
flared fmall, and an anchovy ; if your liquor 
wafte before your mutton is enough, put 
in a little more water; when the meat is 
enough, take up the gravy, flam off the fat, 
and thicken it with flour and butter.; then 
ferve it up. Garnifli your difh with horfe- 
radifli and pickles. 
17. To few a Fillet of Muf tox. 
Take a fillet of mutton, fluff it the fame 
as for a fhoulder, half roafl it, and put it in- 
to a flew pan with a little gravy, a Jill of 
claret, an anchovy, and a fhred onion ; you 
may put in a little horfe-radifh and fome 
mufhrooms •, flew it over a flow fire while 
the mutton is enough; take the gravy, fkim 
off the fat, and thicken it with flour and 
butter ; lay forc’d-meat balls round the mat- ton. Garnifh your diki with horfe-radhh 
and mufhrooms. 
It is proper either for a fide-difh or bottom 
diki •, if you have it for a bottom-difh, cut 
your mutton into two fillets. 
Take a break: of mutton, bone it, and fea- 
fon it with nutmeg, pepper and fait, rub it 
over with the yolk of an egg ; make a little 
forc’d-meat of veal or mutton, chop it with 
a little beef-fuet, a few bread-crumbs, fweet 
herbs, an onion, pepper and fait, a little 
nutmeg, two eggs, and a fpoonful or two 
of cream ; mix all together and lay it over 
the mutton, roll it up and bind it about with 
coarfe inclc; put it into an earthen diki 
with a little water, dridge it over with flour,, 
and lay upon it a little butter it will require 
two hours to bake it. When it is enough., 
take up the gravy, fkim off the fat, put in . 
an anchovy and a fpoonful of catchup, thick- 
en it with flour and butter *, take the inclc 
from the mutton and cut it into three or four 
rolls i pour the fauce upon the difh, and 
lay about it forc’d-meat balls. Garnifhyour 
difh with pickles. 
It is either proper for a fide or bottonv 
difh. 
18. To Collar a Breast of Mutton. 
19. To Collar a Breast of Mutton, ana- 
iher Way. 
Take a break; of mutton, bone it, and fea- 
fon it with nutmeg, pepper and fait *, roll, it up tight with coarfe hide and road it upon 
a fpit •, when it is enough lay it whole upon 
the difh. Then take four or fix cucumbers, 
pare them and cut them in dices, not very 
thin ; likewife cut three or four in quarters 
length way, dew them in a little brown 
gravy and a little whole pepper; when they 
are enough, thicken them with flour and but- 
ter the thicknefs of cream ; fo ferve it up. 
Garnidi your difh with horfe-radifh. 
20. ’To Carhcmde a Breast Mutton. 
Take a bread of mutton, half bone it, nick 
it crofs, feafon it with pepper and fait; then 
broil it before the fire whilft it be enough, 
drinkling it over with bread-crumbs ; let the 
fauce be a little gravy and butter, and a 
few Hired capers ; put it upon the difh with 
the mutton. Garnifh it with horfe-radifh 
and pickles. 
This is proper for a fide-difli at noon, or 
a bottom-difh at night. 
21. A Chine of Mutton roafied, with jlew'd 
Sellery. 
Take a loyn of mutton, cut off the thin 
part and both ends, take off the fkin, and 
Icore it in the reading as you would do pork; 
then take a little fellery, boil it, and cut it 
in pieces about an inch long, put to it a lit- 
tle good gravy, whole pepper and fait, two 
or three fpoonfuls of cream and a lump of 
butter, fo tliicken it up, and pour it upon your difh with your mutton. ——This is 
proper for a fide-difli. 
22. Mutton-Chops. 
Take a leg of mutton haif-roafled, when 
it is cold cut it in thin pieces as you would do 
any other meat for hafhing, put it into a 
ftew-pan with a little water or fmall, gravy, 
two or three fpoonfuls of claret, two or three 
fhalots Hired, or onions, and two or three 
fpoonfuls of oyfber pickle ; thicken it up 
with a little flour, and fo ferve it up. Gar- 
nifh your difli with horfe-radifli and pickles. 
You may do afhoulderof mutton the fame 
way, only boil the blade-bone, and lie in the 
middle. 
23. A forc'd Leg 0/Mutton. 
Take a leg of mutton, loofe the fkin 
from the meat, be careful you do not cut the 
fkin as you loofen it; then cut the meat from 
the bone, and let the bone and fkin hang to- 
gether, chop the meat fmall, with a little 
beef fuet, as you would do faufages ; feafon 
it with nutmeg, pepper and fait, a few bread- 
crumbs, two or three eggs, a little dry’d 
fage. Hired par (ley and lemon-peel; then 
fill up the fkin with forc’d meat, and lay it 
upon an earthen difh ; lay upon the meat a 
little flour and butter, and a little water in 
the difli •, it will take an hour and a half 
baking •, when you difh it up lay about it ei- 
ther mutton or veal coliops, with brown 
gravy fauce. Garnifli your difh with horfe- radifti and lemon. You may make a forc’d 
leg of lamb the fame way. 
24. To make French Cutlets o/Mutton. 
Take a neck of mutton, cut it in joints, 
cut off the ends of the long bones, then fcrape 
the meat clean off the bones about an inch, 
take a little of the inpart of the meat of the 
cutlets, and make it into forc’d meat *, feafon 
it with nutmeg, pepper and fait \ then lay it 
upon your cutlets, rub over them the yolk of 
an egg to make it Hick ; chop a few fweet 
herbs, and put to them a few bread-crumbs, 
a little pepper and fait, and ftrew it over the 
cutlets, and wrap them in double writing- 
paper ; either broil them before the fire or in 
an oven, half an hour will do them ; when 
you difli them up, take off the out-paper, 
and fet in the midfl of the difh a little brown 
gravy in a china bafon * you may broil them 
without paper, if you pleafe. 
25. To fry Mutton Steaks. 
Take a loyn of mutton, cut off the thin 
part, then cut the reft into (leaks, and flat 
them with a bill, feafon them with a little 
pepper and fait, fry them in butter over a 
quick fire ; as you fry them put them into a 
ftew-pan or eartliern pot, whilft you have 
fried them all *, then pour the fat out of the 
pan, put in a little gravy, and the gravy that 
comes from the ftcaks, with a fpoonfui of 
claret, an anchovy, and an onion or a fna- lot fhrcd *, fhake up the fteaks in the gravy, 
and thicken it with -a little hour •, fo ferve 
them up. Garnifli your difh with horfe ra- 
difli and ihalots. 
26. To make artificial Venison o/'Mutton'. 
Take a large fhoulder of mutton, or a mid- 
dling fore quarter, bone it, lay it in an earth- 
en difh, put upon it a pint of claret, and 
let it lie all night •, when you put it into your 
party-pan or difh, pour on the claret that it 
lay in, with a little water and butter ; before 
you put it into your party-pan, feafon it with 
pepper and fait j when you make the party 
lie no parte in the bottom of the difh. 
27. How to brown Ragout a Breasts/Veal- 
Take a breaft of veal, cut off both the 
ends, and half roaft it ; then put it into a 
ftew-pan, with a quart of brown gravy, a 
fpoonful of mufhroom-powder, a blade or 
two of mace and lemon-peel j fo let it ftew 
over a flow fire while your veal is enough; 
then put in two or three fhred mufhrooms or 
oyrters, two or three fpoonfuls of white 
wine *, thicken up your fauce with flour and 
butter ; you may lay round your veal fome 
ftew’d morels and truffles if you have none, 
fome pallets ftewr’d in gravy, with artichoke- 
bottoms cut in quarters, dipt in eggs and 
fry’d, and fome forc’d-meat balls •, you may 
fry the fweet-bread cut in pieces, and lay over 
the veal, or fry’d oyrters j when you fry your oyfters you muft dip them in egg and 
flour mixed. Garnifti your difli with le- 
mon and pickles. 
28. J Herico of a Breast of Veal, French 
Way. 
Take a breaft of veal, half roaft it, then 
put it into a ftew - pan, with three pints of 
brown-gravy ; feafon your veal with nutmeg, 
pepper and fait; when your veal is ftew’d 
enough, you may put in a pint of green peafe 
boil’d. Take fix middling cucumbers, pare 
and cut them in quarters long way, alfo 
twocabbage-lettices, and ftew them in brown 
gravy; fo lay them round your veal when you 
difli it up, with a few forc’d-meat-balls and 
fome flices of bacon. Garnifti your difli 
with pickles, muflirooms, oyfters and le- 
mons. 
29. To roll a Breast of Veal. 
Take a breaft of veal, and bone it, feafon 
it with nutmeg, pepper and fait, rub it over 
with the yolk of an egg, then ftrew it over 
with fweet herbs hired fmall, and fome dices 
of bacon, cut thin to lie upon it, roll it up, 
veiy tight, bind it with coarfe incle, put it 
into an earthen difti with a little water, and. 
lay upon it fome lumps of butter ; ftrew a 
little feafoning on the outftde of your veal, it 
will take two hours baking; when it is baked 
take off the incle and cut it in four rolls, lay 
it upon the difti with a good brown gravy- 
lauce ; lay about your veal the fweat-bread fry’d, fome forc’d-meat-balls, a little crifp 
bacon, and a few fry’d oyflers if you have 
any ;fo ferve it up. GarniAi your difh with 
pickles and lemon. 
30. Afiew'd Breast ofYeal. 
Take the fattefl and whitefl breafl of veal 
you can get, cut off both ends and boil them 
for a little gravy ; take the veal and raife up 
the thin part, make a forc’d-meat of the 
fweet-bread boil’d, a few bread crumbs, a 
little beef fuet, two eggs, pepper and fait, 
a fpoonful or two of cream, and a little nut- 
meg, mix’d all together *, fo fluff the veal, 
ikewer the fkin clofe down, dridge it over 
with flour, tie it up in a cloth, and boil 
it in milk and water about an hour. For 
the fauce take a little gravy, about a jill of 
oyflers, a few mufhrooms’ Aired, a little le- 
mon Aired fine, and a little juice of lemon ; 
fo thicken it up with flour and butter; when 
you difh it up pour the fame over it; lay over 
it a fweet-bread or two cut in Aices and fry’d, 
and fry’d oyflers. GarniAi your difli with 
lemon, pickles and mufhrooms. 
This is proper for atop difh either at noon 
or night. 
Take the leg of the bell whye veal, cut 
off the dug and the knuckle, cut the reft in- 
to fwo fillets, and take the fat part and cut 
it in pieces the thicknefs of your finger ; you 
mull fluff the veal with the fat ; make the 
gi. To flew a Fillet of Veal. hole with a penknife, draw it thro’ and fkewer 
it round, feafon it with pepper, fait, nut- 
meg, and hired parfley, then put it intoyour 
ftew-pan, with half a pound of butter, 
(without water) and fet it on your ftove ; 
let it boil very flow and cover it dole up, 
turning it very often j it will take about two 
hours in flewing * when it is enough pour 
the gravy from it, take off the fat, put into 
the gravy a pint of oyflers and a few capers, 
a little lemon peel, a fpoonful or two of 
white wine, and a little juice of lemon 
thicken it with butter and flour the thick- 
nefs of cream •, lay round it forc’d-meat-balls 
and oyflers fry’d, andfo ferveit up. Garnifh 
your difh with a few capers and flic’d lemon. 
32. To make Scotch Collops. 
Take a leg of veal, take off the thick 
part, cut it in thin dices for collops, beat 
them with a pafte-pin ’till they be very thin ; 
feafon them with mace, pepper and fait; 
fry them over a quick fire, not over brown ; 
when they are fried put them into a flew-pan 
with a little gravy, two or three fpoonfuls of 
white wine, two fpoonfuls of oyfter-pickle 
if you have it, and a little lemon-peel i then 
lliake them over a flove in a flew-pan, but 
don’t let them boil over much, it only har- 
dens your collops ; take the fat part of your 
veal, fluff it with forc’d-meat, and boil it; 
when it is boiled lay it in the middle of your 
difh with the collops i lay about your col- lops flices of crifp bacon, and forc’d - meat 
balls.' Garnifli your difh with flices of le- 
mon and oyflers, or mufhrooms. 
33. To make Veal Cutlets. 
Take a neck of veal, cut it in joints, and 
flatten them with a bill; cut off the ends of 
the bones, and lard the thick part of the cut- 
lets with four or five bits of bacon •, feafon it 
with nutmeg, pepper and fait •, ftrew over 
them a few bread crumbs, and fweet herbs 
Aired fine ; firfb dip the cutlets in egg to 
make the crumbs flick, then broil them be- 
fore the fire, put to them a little brown gravy 
fauce, fo ferve it up, Garnifli your difh 
with lemon. 
34. Veal Cutlets another Way. 
Take a neck of veal, cut it in joints, and 
flat them as before, and cut off the ends of 
the long bones feafon them with a little 
pepper, fait and nutmeg, broil them on a 
gridiron, over a flow fire ; when they are 
enough, ferve them up with brown gravy 
fauce and forc’d-meat balls. 
Garnifli your difh with lemon. 
35. Veal Cutlets another Way.. 
Take a neck of veal and cut it in flices* 
flatten them as before, and cut off the ends 
of the long bones •, feafon the cutlets with 
pepper and fait, and dridge over them fome 
flour •, fry them in butter over a quick fire ; 
when they are enough put from them the fat 
they were fried in, and put to them a little 
/- 11 final! gravy, a fpoonful of catchup, a ipoon- 
ful of white wine or juice of lemon, and 
grate in fome nutmeg * thicken them with 
flour and butter, fo ferve them up. 
Garnifh your difh as before. 
36. To Collar a Calf’s Head to eat hot. 
Take a large fat head, and lay it in water 
to take out the blood-, boil it whilft the bones 
will come out j leafon it with nutmeg, pep- 
per and fait; then wrap it up round with a 
large lump of forc’d meat made of veal ; 
after which wrap it up tight in a veal keil be- 
fore it is cold, and take great care that you 
don’t let the head break in two pieces ; then 
bind it up with a coarfe incle, lay it upon an 
earthen difh, dridge it over with flour, 
and lay over it a little butter, with a little 
water in the difh an hour and a half will 
bake it; when it is enough take off the incle, 
cut it in two length ways, laying the fkin- 
fide uppermoft when you lay it upon your 
difh you muft lay round it ftew’d pallets 
and artichoke-bottoms fry’d with forc’d-meat 
balls ; put to it brown gravy-fauce ; you 
may brown your fauce with a few truffles or 
morels, and lay them about your veal. 
Garnifh your difh with lemon and pickle. 
You muft get a calf’s head with the fkin 
on, fplit it and lay it in water, take out the 
tongue and eyes, cut off the groin ends, 
then tie it up in a cloth and boil it whilft the 
37. To Collar a Calf’s Head to eat cold. bones come out *, when it is enough lay it on 
a table with the Ikin-fide uppermoft, and 
pour upon it a little cold water ; then take 
off the hair and cut off the ears *, mind you 
do not break the head in two, turn it over 
and take out the bones ; fait it very well and 
wrap it round in a cloth Very tight, pin it with 
pins, and tie it at both ends, fo bind it up 
with broad incle, then hang it up by one end, 
and when it is cold take it out •, you muff 
make for it brown pickle, and it will keep 
half a year*, when you cut it, cut it at the neck. 
It is proper for a fide or middle difh, ei- 
ther for noon or night. 
Take a calf’s head and boil it, when it 
is cold take one half of the head and cut off 
the meat in thin dices, put it into a ftew-pan 
with a little brown gravy, put to it a fpoon- 
ful or two of walnut pickle, a fpoonful of 
catchup, a little claret, a little Hired mace, 
a few capers fhred, or a little mango *, boil it 
over a ftove, and thicken it with butter and 
flour; take the other part of the head, 
cut of the bone ends and fcore it with a knife, 
feafon it with a little pepper and fait, rub it 
over with the yolk of an egg, and ftrew over 
a few bread crumbs, and a little parfley, then 
fet it before the fire to broil whilft it is brown; 
and when you difh up the other part lay this 
in the midft; lay about your halh brain- 
cakes, forc’d-meat balls and crifp bacon. 
38. To make a Calf’s Head Hajh. To make Brain-cakes ; take a handful of 
bread-crumbs, a little Hired lemon-peel, 
pepper, fait, nutmeg, fweet-marjorum, par- 
fley Hired fine, and the yolks of three eggs ; 
take the brains and fldn them, boil and chop 
them fmall, fo mix them all together; take a 
little butter in your pan when you fry them, 
and drop them in as you do fritters, and if 
they run in your pan put in a handful more 
of bread-crumbs. 
Take a calf’s head and boil it as much 
as you would do for eating, when it is cold 
cut it in thin flices, and put it into aftew-pan 
with a white gravy ; then put to it a little 
Hired mace, fait, a pint of oyfters, a few 
,Hired mufhrooms, lemon-peel, three fpoon- 
fuls of white wine, and fome juice of lemon, 
ihake all together, and boil it over the Hove, 
thicken it up with a little flour and butter; 
when you put it on your difh, you muff put 
a boil’d fowl in the midft, and a few dices 
of crifp bacon. 
Garnifh your difh with pickles and lemon. 
39. To hajh a Calf’s Head white. 
40. A Ragout of a Calf’s Head. 
Take two calves’ heads and boil them as 
you do for eating, when they are cold cut off 
all the lantern part from the flefli in pieces 
above an inch long, and about the breadth of 
your little finger; put it into your ftew-pan 
with a little white gravy ; twenty oyfters cut 
in two or three pieces, a few Hired mufti- rooms, and a little juice of lemon ; feafon it 
with hired mace and fait, let them all boil 
together over a ftove •, take two or three 
of cream, the yolks of two or three 
eggs, and a little hired parhey, then put it 
into a ftew-pan; after you have put the cream 
in you may fhake it all the while; if you let 
it boil it will curdle, fo ferve it up. 
Garnifn your dihi with fippets, lemon* 
and a few pickled muhirooms. 
41. To roaji a Calf’s Head to eat like Pig. 
Take a calf’s head, walk it well, lay it 
in an earthen dilh, and cut out the tongue, 
lay it loofe under the head in the dihi with 
the brains, and a little fage and parhey •, rub 
the head over with the yolk of an egg, 
then ftrew over them a few bread-crumbs 
and hired parhey, lay all over it lumps of 
butter and a little fait, then fet in the oven ; 
it will take about an hour and a half baking; 
when it is enough take the brains, fage and 
parhey, and chop them together, put to them 
the gravy that is in the difh, a little butter 
and a fpoonful of vinegar, fo boil it up and. 
put it in cups, and fet them round the head 
upon the dihi, take the tongue and blanch 
it, cut it in two, and lay it on each fide the 
head, and fome hiccs of crifp bacon over 
the head, fo ferve it up. 
42. Sauce for a Neck of Veal. 
Fry your veal, and when fried put in a 
little water, an anchovy, a few Tweet herbs. a little onion, nutmeg, a little lemon-peel 
Aired fmall, and a little white wine or ale, 
then fhakeit up with a little butter and flour, 
and fome cockles and capers. 
43. Tfl boil a Leg of Lamb, with the LoYtf 
fry'd about it. 
When your lamb is boil’d lay it in the 
difh, and pour upon it a little parfiey, butter 
and green goofeberries coddled, then lay your 
fried lamb round it j take fome fmall afpa- 
ragus and cut it fmalMike peafe, and boil it 
green •, when it is boil’d dram it in a cullender, 
and lay it round your lamb in Ipoonfuls. 
Garnifh your difh with goofeberries, and 
heads of afparagus in lumps. 
This is proper for a bottom difh. 
44. A Leg a/Lamb boil'd with Chickens 
round it. 
When your lamb is boil’d pour over it 
parfiey and butter, with coddled goofcberries, 
fo lay the chickens round your lamb, and 
pour over the chickens a little white fricafiy 
fauce. Garnifh your difh with fippets and 
lemon. 
This is proper for a top difli. 
Take a leg of lamb, half roafl it, when 
it is cold cut it in dices, putit into a flew-pan 
with a little white gravy, a fhalot fhred fine, 
a little nutmeg, fait, and a few fhred capers ; 
let it boil over the llove whilft the lamb is 
enough ; to thicken your fauce, take three 
45. A Fricajfee of F. auk' white. fpoonfuls of cream, the yolks of two eggs, 
a little Hired parfley, and beat them well to- 
gether, then put it into your flew-pan and 
lliake it whilft it is thick, but don’t let it 
boil; if this do not make it thick, put in a 
little flour and butter, fo ferve it up. Gar- 
nifli your difli with mufhrooms, oyfters and 
lemon. 
46. A brown Fricajjee of Lame. 
Take a leg of lamb, cut it in thin flices 
and feafon it with pepper and fait, then fry it 
brown with butter, when it is fried put it into 
your ftew-pan, with a little brown gravy, an 
anchovy, a fpoonful or two of white wine 
or claret, grate in a little nutmeg, and fet it 
over the Hove ; thicken your fauce with 
flour and butter. Garnifh your difh with 
mufhrooms, oyfters and lemon. 
47. Fo make Pig eat like Lamb in Winter. 
Take a pig about a month old and drefs it, 
lay it down to the fire, when the fkin begins 
to harden you muft take it off by pieces, and 
when you have taken all the fkin off, draw it, 
and when it is cold cut it in quarters and lard 
it with parfley •, then roaft it for ufe. 
Take a young hare, walk and wipe it well, 
cut the legs into two or three pieces, and all 
the other parts the fame bignefs, beat them 
all flat with a pafte-pin, feafonitwith nutmeg 
and fait, then flour it over, and fry it in 
butter over a quick fire •, when you have fried 
48. Hew to few a Hare. it put it into a dew-pan, with about a pint of 
gravy, two or three fpoonfuls of claret and 
a fmall anchovy, fo fhake it up with butter 
and flour, (you mud not let it boil in the 
dew-pan, for it will make it cut hard) then 
ferve it up. Garnidi your didi with crifp 
parfley. 
Take a young hare, cut her in pieces as 
you did for dewing, and beat it well, feafon 
it with the fame feafoning you did before, put 
it into a pitcher or any other clofe pot, with 
half a pound of butter, fet it in a pot of boil- 
ing water, dop up the pitcher clofe with a 
cloth, and lay upon it feme weight for fear 
it Ihould fall on one fide j it will take about 
two hours in dewing; mind your pot be 
full of water, and keep it boiling all the 
time ; when it is enough take the gravy from 
it, clear off the fat, and put her into your 
gravy in a dew-pan, with a fpoonful or two 
of white wine, a little juice of lemon, Hired 
lemon-peel and mace •, you mud thicken it 
up as you wrould a white fricaflee. 
Garnidi your difli with fippets and lemon. 
49. How to Jug a Hare. 
50. Toroafi a Hare with a pudding in the belly. 
When you have wafh’d the hare, nick the. 
legs in the joints, and fke'wer them on 
both fides, which will keep her from drying 
in the reading *, when you have fkewer’d her, 
put the pudding into her belly, bade her 
with nothing but butter : put a little water 
in the dripping pan ; you mud not bade it with the water at all: when your hare is 
enough, take the gravy out of the dripping 
pan, and thicken it up with a little flour and 
butter for the fauce. 
How to make a Pudding for the Hare. 
Take the liver, a little beef-fuet, fweet- 
marjoram andparfley fhred fmall, with bread- 
crumbs and two eggs; feafon it with nutmeg, 
pepper and fait to your tafte, mix all together 
and if it be too fliff put in a fpoonful or two 
of cream : You muft not boil the liver. 
51. 'To make a brown fricajfee of Rabbets. 
Take a rabbet, cut the legs in three pieces 
each, and the remainder of the rabbet the fame 
bignefs, beat them thin and fry them in but- 
ter over a quick fire •, when they are fried put 
them into a ftew-pan with a little gravy, a 
fpoonful of catchup, and a little nutmeg ; 
then fhake it up with a little flour and butter. 
Garnifh your difli with crifp parfley. 
52. A white fricafjee of Rabbets. 
Take a couple of young rabbets and half 
roaft them •, when they are cold take off the 
fkin, and cut the rabbets in fmall pieces, 
(only take the white part) when you have 
cut it in pieces, put it into a ftew-pan with 
white gravy, a fmall anchovy, a little onion, 
fhred mace and lemon-peel, fet it over a 
ftove, and let it have one boil, then take a 
little cream, the yolks of two eggs, a lump 
of butter, a little juice of lemon and fhred parfley •, put them all together into a (lew- 
pan, and (hake them over the fire whilffc 
they be as white as cream •, you mud not let 
it boil, if you do it will curdle. Garniih your 
difh with Hired lemon and pickles. 
53. How to make pulled Rabbets. 
Take two young rabbets, boil them very 
tender, and take off all the white meat, and 
pull off the fkin, then pull it all in Ihives, 
and put it into your ftew-pan with a little 
white gravy, a fpoonful of white wine, a 
little nutmeg and fait to your tafte •, thicken 
it up as you would a white fricaffee, but put 
in no parfley •, when you ferve it up lay the 
heads in the middle. Garnifh your difh 
with Hired lemon and pickles. 
54. ’To drefs Rabbets to lock like Moor-g ame.’ 
Take a young rabbet, when it is cafed cut 
off the wings and the head ; leave the neck 
of your rabbet as long as you can •, when you 
cafe it you jnuft leave on the feet, pull off 
the fkin, leave on the claws, fo double your 
rabbet and fleewer it like a fowl ; put a 
ikewer at the bottom through the legs and 
neck, and tie it with a firing, it will prevent 
its Hying open ; when you dilh it up make 
the fame fauce as you would do for partridges. 
Three are enough for one dilh. 
55. To make zvhite Scotch Collops. 
Take about four pounds of a, fillet of veal, 
cut it in fmall pieces as thin as you can, then 
take a (lew-pan, butter it well over, and fhake a little flour over it, then lay your 
meat in piece by piece, whiift all your pan be 
covered •, take two or three blades of mace, 
and a little nutmeg, fet your ftew-pan over 
the fire, tofs it up together ’till all your meat 
be white, then take half a pint of ftrong veal 
broth, which mull be ready made, a quarter 
of a pint of cream, and the yolks of two 
eggs, mix all thefe together, put it to your 
meat, keeping it toffing all the time ’till 
they juft boil up, then they are enough ; the 
laft thing you do fqueeze in a little lemon : 
You may put in oyfters, mufhrooms, or 
what you will to make it rich. 
56. To boil Ducks with Onion Saucz. 
Take two fat ducks, feafon them with 
a little pepper and fait, and flcewer them up 
at both ends, and boil them whiifl; they are 
tender i take four or five large onions and 
boil them in milk and water, change the 
water two or three times in'the boiling, 
when they are enough chop them very fmall, 
and rub them through a hair-fieve with the 
back of a fpoon, ’till you have rubb’d them 
quite through, then melt a little butter, 
put in your onions and a little fait, and pour 
it upon your ducks. Garnifli your difh 
with onions and fippets. 
Take two ducks and half roaft them, cut 
them up as you would do for eating, then 
put them into a ftew-pan with a little brown 
57. To flew Ducks either wild or tame. gravy, a glafs of claret, two anchovies, a 
fmall onion Hired very fine, and a little fait •, 
thicken it up with flour and butter, fo ferve 
it up. Garnifh your difh with a little raw 
onion and fippets. 
58. To make a white fricajfee of Chickens. 
Take two or more chickens, half-roalt 
them, cut them up as you would do for eat- 
ing, and fldn them •, put them into a ftew- 
pan with a little white gravy, juice of le- 
mon, two anchovies. Hired mace and nut- 
meg, then boil it; take the yolks of three 
eggs, a little fweet cream and Hired par Hey, 
put them into your ftew-pan with a lump of 
butter and a little fait; fhake them all the 
while they are over the Hove, and be fare you 
do not let them boil leH they fliould curdle. 
GarniHi your difh with fippets and lemon. 
59. How to make a hrownfricaffee ofCh ick ens . 
Take two or more chickens, as you would 
have your diHi in bignefs, cut them up as 
you do for eating, and flat them a little 
with a paHe-pin •, fry them a light brown, 
and put them into your Hew-pan with a lit- 
tle gravy, a fpoonful or two of white wine, 
a little nutmeg and fait; thicken it up with 
flour and butter. GarniHi your difh with 
fippets and crifp parfley. 
60. Chickens Surprise. 
Take half a pound of rice, fet it over a 
fire in foft water, when it is half boiled put 
in two or three Irnall chickens trufs’d, with fwo or three blades of mace, and a little 
fait; take a piece of bacon about three inches 
fquarc, and boil it in water whilft almolt 
enough, then take it out, pare off the out 
fides, and put it into the chickens and rice 
to boil a little together-, (you muft not let 
the broth be over thick with rice) then 
take up your chickens, lay them on a difh, 
pour over them the rice, cut your bacon in 
thin dices to lay round your chickens, and 
upon the breaft of each a (lice. 
This is proper for a fide-difh*. 
61. To 101 l Chickens. 
Take four or five fmall chickens, as you 
would have your difh in bignefs *, if they be 
fmall ones you mayfcald them, it will make 
them whiter ; draw them, and take out the 
breaft bone before you fcald them when you 
have drefs’d them, put them into milk and 
water, and walk them, trufs them, and cut 
off the heads and necks ; if you drefs them 
the night before you ufe them, dip a cloth 
in milk and wrap them in it, which will 
make them white ; you muft boil them in 
milk and water, with a little fait j half an 
hour or lefs will boil them. 
To make Sauce for the Chickens. 
Take the necks, gizzards and livers, boil 
them in water, when they are enough drain 
off the gravy, and put to it a fpoonful of 
oyfter-pickle -, take the livers, break them 
fmall, mix a little gravy, and rub them through ahair-fievewith the backofa fpoon, 
then put to it a fpoonful of cream, a little 
lemon and lemon-peel grated thicken it 
up with butter and flour. Let your fauce 
be no thicker than cream, which pour upon 
your chickens. Garniffi your difti with fip- 
pets, mufhrooms, and flices of lemon. 
They are proper for a fide-diffi or a top- 
diffi either at noon or night. 
62. Howto boil a Turkey. 
When your turkey is drefs’d and drawn, 
trufs her, cut off her feet, take down the 
breaft-bone with a knife, and few up the fldn 
again ; fluff the breaft with a white fluffing. 
How to make the Stuffing. Take the fweet- 
bread of veal, boil it, Hired it fine, with a lit- 
tle beef-fuet, a handful of bread-crumbs, a 
little lemon-peel, part of the liver, a fpoon- 
ful or two of cream, with nutmeg, pepper, 
fait, and two eggs-, mix all together, and fluff 
your turkey with part of the fluffing, (the 
reft you may either boil or fry to lay round it) 
dredge it with a little flour, tie it up in a cloth, 
and boil it in milk and water : If it be a 
young turkey an hour will boil it. 
How to make Sauce for the Turkey. Take 
a little fmall white gravy, a pint of oyfters, 
twoor three fpoonfuls of cream, alittlejuicc 
of lemon, and fait to your tafte, thicken it 
up with flour and butter, then pour it over 
your turkey, and ferve it up; lay round your 
turkey fry’d oyfters, and the forc’d-meat. Garnifh your difh with oyfters, muilirooms, 
and flices of lemon. 
63. How to make another Sauce for a Turkey. 
Take a little ftrong white gravy, with fome 
of the whiteftfellery you can get, cut it about 
an inch long, boil it whilH it be tender, and 
put it into the gravy, with two anchovies, a 
little lemon-peel Hired, two or three Ipoon- 
fuls of cream, a little Hired mace, and a 
fpoonfnl of white wine ; thicken it up with 
flour and butter •, if you diflike the fellery you 
may put in the liver as you did for chickens. 
64. How to roaji a Turkey. 
Take a turkey, drefs and trufs it, then take 
down the breaft-bone. 'To make Stuffing for the 
Breafi. Take beef-fuet, the liver Hired fine 
and bread-crumbs, a little lemon-peel, nut- 
meg, pepper and fait to your taHe, a Httle 
Hired parfley, a fpoonful or two of cream, 
and two eggs. XJut her on a fpit and roaft 
her before a flow fire ; you may lard your 
turkey with fat bacon ; if the turkey be 
young, an hour and a quarter will roaH it. 
For the fauce, take a little white gravy, an 
onion, a few bread-crumbs, and a little whole 
pepper, let them boil well together, put to 
them a little flour and a lump of butter, 
which pour upon the turkey ; you may lay 
round your turkey forc’d-meat balls. 
Garmfii your difli with flices of lemon. 
65. To make a rich Turkey Pie. 
Take a young turkey and bone it, only leave in the thigh bones and ffiort pinions; 
take a large fowl and bone it, a little hired 
mace, nutmeg, pepper and fait, and feafon 
the turkey and fowl in the infide •, lay the 
fowl in the infide of the low part of the tur- 
key, and duff the bread with a little white 
duffing, (the fame white duffing as you made 
for the boiled turkey,) take a deep diffi, lay 
a pade over it, and leave no pade in the bot- 
tom ; lay in the turkey, and lay round it a 
few forc’d-meat balls, put in half a pound of 
butter, and ajill of water, then dole up the 
pie, an hour and a half will bake it; when 
it comes from the oven take off the lid, put 
in a pint of dew’d oyders, and the yolks of 
fix or eight eggs, lay them at equal didances 
round the turkey j you mud not dew your 
oyders in gravy but in water, and pour them 
upon your turkey’s bread ; lay round fix or 
eight artichoke-bottoms fry’d, fo ferve it up 
without the lid j you mud take the fat out 
of the pie before you put in the oyders. 
66. To make a Turkey A-la-Dauhe. ' 
Take a lame turkey and trufs it: take down 
O j * 
the bread-bone, and fluff it in the bread with 
fome duffing, as you did the road turkey, 
lard it with bacon, then rub the fkin of the 
turkey with the yolk of an egg, and drew” 
over it a little nutmeg, pepper, fait, and a 
few bread-crumbs, then put it into a copper- 
difh and fend it to the oven ; when you diffi 
it up make for the turkey brown gravy-fauce-. fhred into your fauce a few oyllers and 
mulhrooms ; lay round artichoke-bottoms 
fry’d, dew’d pallets, forc’d-meat balls, and 
a little crifp bacon. Garnilh your dilh with 
pickled mulhrooms, and dices of lemon. 
This is a proper difh for a remove. 
67. Potted Turkey. 
Take a turkey, bone her as you did for 
the pie, and feafon it very well in the inlide 
and outfide with mace, nutmeg, pepper and 
fait, then put it into a pot that you defign 
to keep it in, put over it a pound of butter, 
when it is baked draw from it the gravy, and 
take off the fat, then fqueeze it down very 
tight in the pot; and to keep it down lay up- 
on it a weight; when it’s cold take part of 
the butter that came from it, and clarity a lit- 
tle more with it to cover your turkey, and 
keep it in a cool place for ufe *, you may 
put a fowl in the belly if you pleafe. 
Ducks or geefe are potted the fame way. 
68. How to jugg Pigeons. 
Take fix or eight pigeons and trufs them,' 
feafon them with nutmeg, pepper and fait. 
*To make the Stuffing. Take the livers and 
Hired them with beef-fuet, bread-crumbs, par- 
fley, fweet-marjoram, and two eggs, mix all 
together, then fluff your pigeons fowing them 
up at both ends, and put them into your jugg 
with the breafl downwards, with half a pound 
of butter •, flop up the jugg clofe with a cloth 
that no fleam can get out,, then fet them in a pot of water to boil •, they will take about 
two hours Hewing; mind you keep your 
pot full of water, and boiling all the time ; 
when they are enough clear from them the 
gravy, and take the fat clean off; put to your 
gravy a fpoonful of cream, a little lemon- 
peel, an anchovy Hired, a few mufhrooms, 
and a little white wine, thicken it with a lit- 
tle flour and butter, then difh up your pige- 
ons, and pour over them thefauce. Garnifh 
the difh with mufhrooms and flices of le- 
mon. 
This is proper for a fide difh. 
69. Mirranaded Pigeons. 
Take fix pigeons, and trufs them as you 
would do for baking, break the breaft-bones, 
feafon and fluff them as you did for jugging, 
put them into a little deep difh and lay over 
them half a pound of butter; put into your 
difh a little water. Take half a pound of 
rice, cree it foft as you would do for eating, 
and pour it upon the back of a fieve, let it 
Hand while it is cold, then take a fpoon and 
flat it like pafte on your hand, and lay on 
the breaft of every pigeon a cake •, lay round 
your difh fome puff-pafte not over thin, and 
fend them to the oven; about half an hour 
will bake them. 
This is proper at noon for a fide difh. 
70. To fiew Pigeons. 
Take your pigeons, feafon and fluff them, 
fiat the breaft-bones, and trufsthemup as you Would do for baking, dredge them over with 
a little flour, and fry them in butter, turn- 
ing them round till all fides be brown, then 
put them into a ftew-pan with as much brown 
gravy as will cover them, and let them Hew 
whilif your pigeons be enough ; then take 
part of the gravy, an anchovy Hired, a little 
catchup, a fmall onion, or a fhalot, and a 
little juice of lemon for fauce, pour it over 
your pigeons, and lay round them forc’d- 
meat balls and crifp bacon. Garnifli your 
difh with crifp parfley and lemon. 
71. To broil Pigeons whole. 
Take your pigeons, feafon and {fuff them 
with the fame fluffing you didjugg’d pigeons, 
broil them either before a fire or in an oven j 
when they are enough take the gravy from 
them, and take off the fat, then put to the 
gravy two or three fpoonfuls of water, a 
little boil’d parfley Aired, and thicken your, 
fauce. Garnifli your difh with crifp parfley. 
72. Boiled Pigeons with fricaffee. fauce. 
Take your pigeons, and when you have 
drawn and trufs’d them up, break the breafl- 
bones, and lay them in milk and water to 
make them white, tie them in a cloth and 
boil them in milk and water ; when you difh 
them up put to them white fricaffee fauce, on- 
ly adding a few Aired muflirooms. Garnifli 
with crifp parfley and fippets. 
73. 2"0 pot Pigeons. 
fake your pigeons and Ike.wer them with. their reet crofs over the bread, to ftand up ; 
feafon them with pepper and fait, and roall 
them ; fo put them into your pot, fetting the 
feet up •, when they are cold cover them up 
with clarified butter. 
41 
Take three or four large beafl: pallets and 
boil them very tender, blanch and cut them 
in long pieces the length of your finger, then 
in fmall bits the crofs way ; fhake them up 
with a little good gravy and a lump of but- 
ter •, feafon them with a little nutmeg and 
fait, put in a fpoonful of white wine, and 
thicken it with the yolks of eggs as you da 
a white fricaflee. 
74. To Jiew Pallets. 
75- To make a fricajjee of Pig’s Ears. 
Take three or four pig’s ears, according as 
you would have your difh in bignefs, clean 
and boil them very tender, cut them in final! 
pieces the length of your finger, and fry 
them with butter till they be brown •, fo put 
them into a ftew-pan with a little brown 
gravy, a lump of butter, a fpoonful of vine- 
gar, and a little muftard and fait, thicken’d 
with flour; take two or three pig’s feet and 
boil them very tender, fit for eating, then 
cut them in two and take out the large bones, 
dip them in egg, and drew over them a few 
bread-crumbs, feafon them with pepper and 
filt; you may either fiy or broil them, and 
them in the middle of your difh with 
Dig’s ears. They are proper for a fide-dim. 
76. To make a Fricajfee of Tripes." 
Take the whiteft feam tripes you can get, 
and cut them in long pieces, put them into 
a ftew-pan with a little good gravy, a few 
bread-crumbs, a lump of butter, a little vine- 
gar to your tafte, and a little muftard if you 
like it; fhake it up altogether with a little 
fhred parfley. Garnifhyour difhwithfippets. 
This is proper for a fide-difh. 
77. To make a Fricajfee of Yeal Sweet- 
Breads. 
Take five or fix veal Tweet breads, accord- 
ing as you would have your difh in bignefs, 
and boil them in water, cut them in thin 
flices the length way, dip them in egg, fea- 
fon them with pepper and fait, fry them a 
light brown *, then put them into a ftew- 
pan with a little brown gravy, a fpoonful of 
white wine or juice of lemon, whether you 
pleafe ; thicken it up with flour and butter; 
and ferve it up. Garnifh your difh with 
crifp parfley. 
78. To make a white Fricajfee of Tripes, to 
eat like Chickens. 
Take the whiteft and the thickeft feam 
tripe you can get, cut the white part in thin 
dices, put it into a ftew-pan with a little white 
gravy, juice of lemon and lemon-peel fhred, 
alfo a fpoonful of white wine ; take the yolks 
of two or three eggs and beat them very weh 
put to them a little thick cream, fhred tUr~ fiey, and two or three chives if you have any; 
lhake altogether over the dove while it be 
as thick as cream, but don’t let it boil for 
fear it curdle. Garnilh your difh with Tip- 
pets, diced lemon or mulhrooms, and fervc 
it up. 
79. To make a hrown Fricajfee of Eggs. 
Take eight or ten eggs, according to the 
bignefs you defign your difh, boil them hard, 
put them in water, take off the fhell, fry 
them in butter whilft they be a deep brown, 
put them into a fbew-pan with a little brown 
gravy, and a lump of butter, fo thicken it 
up with flour ; take two or three eggs, lay 
them in the middle of the difh, then take the 
other, cut them in two, and fet them with 
the fmall ends upwards round the difh ; fry 
feme Tippets and lay round them. Garnifh 
your difli with crifp parfley. 
This is proper for a fide-difh in lent or 
any other time. 
80. To make a white Fricajfee of Eggs. 
Take ten or twelve eggs, boil them hard 
and peel them, put them in a ftewT-pan with 
a little white gravy ; take the yolks of two 
or three eggs, beat them very well, and put 
to them two or three fpoonfuls of cream, a 
ipoonful of white wine, a little juice of le- 
mon, fhred parfley, and fait to your tafte ; 
drake all together over the ftove ’till it be as 
thick as cream, but don’t let it boil; take your eggs and lay one part whole on the difh, 
the reft cut in halves and quarters, and lay 
them round your difh ; you mufl not cut 
them till you lay them on the difh. Garnilh 
your difh with fippets, and ferve it up. 
Take a little gravy, pour it into a little 
pewter dilh, and let it over a flove, when it 
is hot break in as many eggs as will cover 
the difh bottom, keep pouring the gravy o- 
ver them with a fpoon ’till they are white at 
the top, when they are enough flrew over 
them a little fait; fry fome fquare fippets of 
bread in butter, prick them with the fmall 
ends upward, and ferve them up. 
They are proper for a fide difh at fupper. 
81. To few Eggs in Gravy. 
82. How to Collar a Piece of Beef to eat 
Cold. 
Take a flank of beef or pale-bone, which 
you can get, bone it and take off the in- 
ner fkin •, nick your beef about an inch dif- 
tance, but mind you don’t cut thro’ the fkin 
of the outfide; then take two ounces of falt- 
petre, and beat it fmall* and take a large hand- 
ful of common fait and mix them together, 
firfl fp tinkling your beef over with a lit tie wa- 
ter, and lay it in an earthen difh, then ftrin- 
kle over your fait, fo let it if and, four or five 
days, then take a pretty large quantity of all 
forts of mild fweet herbs, pick and fhred 
them very fmall, take fome bacon and cut it 
in long pieces the thicknefs of your finger, 
then take your beef and lay one layer of bacon in every nick ; and another of the 
greens ; when you have done feafon your 
beef with a little beat mace, pepper, fait and 
nutmeg ; you may add a little neat’s tongue, 
and an anchovy in fome of the nicks ; fo roll 
it up tight, bind it in a cloth with coarfe incle 
round it, put it into a large ftew-potand co- 
ver it with water; let the beef lie with the 
end downwards, put to it the pickle that was 
in the beef when it lay in fait, fet it in a flow 
oven all the night, then take it out and bind 
it tight, and tie up- both ends, the next day 
take it out of the cloth, and put it into pickle; 
you muft take the fame pickle it was baked 
in ; take off the fat and boil the pickle, pur 
in a handful of fait, a few bay leaves, a lit- 
tle whole Jamaica and black pepper, a quart 
of ftale ftrong beer, a little vinegar or ale- 
gar •, if you make the pickle very good, it 
will keep five or fix months very well ; if 
your beef be not too much baked it will cut 
all in diamonds. 
82. To roll a Breast of Veal to eat Cold. 
Take a large breaft of veal, fat and white, 
bone it and cut it in two, feafonitwith mace, 
nutmeg, pepper and fait, on one part you 
may ftrinkle a few fweet herbs hired fine, 
roll them tight up, bind them well with coarfe 
hide, fo boil it an hour and an half; you 
may make the fame pickle as you did for the 
beef, excepting the ftrong beer •, when it is 
enough take it up, and bind it as you did 
the beef, fo hang it up whilft it be cold. Take your tongues and fait them with falt- 
petre, common fait and bay fait, let them 
lie ten days, then take them out and boil them 
whilft: they will blanch, cut off the lower part 
of the tongues, then feafon them with mace, 
pepper, nutmeg and fait, put them into a 
pot and fend themto the oven, and the low 
part of your tongues that you cut off lay up- 
on your tongue s, and one pound of butter, 
let them bake whilft they are tender, then 
take them out of the pot, throw over them a 
little more fcafoning, put them into the pot 
you defign to keep them in, prefs them down 
very tight, lay over them a weight, and let 
them ftand all night, then cover them with 
clarified butter : You muft not fait your 
tongues as you do for hanging. 
84. To pot Tongues. 
85. How to pot VENISON. 
Take yourvenifon and cut it in thin pieces, 
feafon it with pepper and fait, put it info 
your pot, lay over it fome butter and a lit- 
tle bcef-fuit, let it ftand all night in the 
oven-, when it is balced beat it in a mar- 
ble mortar or wooden bowl, put in part of 
the gravy, and all the fat you take from it ; 
when you have beat it put it into your pot, 
then take the fat lap of a fhoulder of mutton, 
take off the out-fkin, and roaft it, when it is 
roafted and cold, cut it in long pieces the 
thicknefs of your finger -, when you put the 
venifon into the pot, put it in at three times, 
betwixt every one lay the mutton crofs your pot, at an equal diftance i if you cut it the 
right way it will cut all in diamonds •, leave 
fome of the venifon to lay on the top, and 
cover it with clarified butter; fo keep it for ufe. 
86. To pot all Sorts of Wild-Fowl. 
When the wild-fowl are dreffed take apafte- 
pin, and beat them on the breaft ’till they arc 
flat; before you roaft them feafon them with 
mace, nutmeg, pepper and fait; you mull 
not roaft them over much j when you draw 
them feafon them on the out-flde, and fet 
them on one end to drain out the gravy, and 
put them into your pot; you may put in two 
layers *, if you prefs them very flat, cover them 
with clarified butter when they are cold. 
87. How to pot Beef. 
Takc two pounds of the dice or buttock, 
feafon it with about two ounces of faltpetrc 
and a little common fait, let it lie two or three 
days, fend it to the oven, and feafon it with 
a little pepper, fait and mace ; layover your 
beef half a pound of butter or beef fuet, and 
let it Hand all night i%theoven to flew ; take 
from it the gravy and the butter, and beat 
them (with the beef) in a bowl, then take a 
quarter of a pound of anchovies, bone them, 
and beat them too with a little of the gravy ; 
if it be not feafoned enough to your tafte, put 
to it a little more feafoning •, put it dole 
down in a pot, and when it is cold cover it 
up with butter, and keep it for ufe. 
Take a rump of beef, lard it with bacon 
88. To ragout a Rump o/"Beef. and fpites, betwixt the larding, fluff it with 
forc’d meat, made of a pound of veal, three 
quarters of a pound of beef fuit, a quarter of 
a pound of fat bacon boiled and fhred well by 
itfelf, a good quantity of parfley, winter fa- 
voury, thyme, fweet-marjoram, and an o- 
nion, mix all thefe together, feafon it with mace 
cloves, cinamon, fait, Jamaica and black 
pepper, and fome grated bread, work the 
forc’d meat up with three whites and two 
yolks of eggs, then fluff it, and lay fome 
rough fuet in a ftew-pan with your beef upon 
it, let it fry till it be brown then put in fome 
water, a bunch of fweet herbs, a large oni- 
on fluffed with cloves, diced turnips, carrots 
cut as large as the yolk of an egg, fome whole 
pepper and fait, half a pint of claret, cover 
it clofe, and let it flew fix or feven hours o~ 
ver a gentle fire, turning it very often. 
89. How to make Sauce for it. 
Take truffles, morels, fweet-breads, di- 
ced pallets boiled tender, three anchovies, 
and fome lemon-peel,#put thefe into fome 
brown gravy and flew them •, if you do not 
think it thick enough, dredge in a little flour, 
and juft before you pour it on your beef put 
in a litttle white wine and vinegar, and ferve 
it up hot. 
go. Sauce for boiled Rabbets. 
Take a few onions, boil them thoroughly, 
drifting them in water often, mix them well 
together with a little melted butter and water. Some add a little pulp of apple and muftard. 
<ai. 'To fait a Leg of Mutton to eat like Ham. 
Take a leg of mutton, an ounce of fait- 
petre, two ounces of bay fait, rub it in very 
well, take a quarter of a pound of coarfe fu- 
gar, mix it with two or three handfuls of com- 
mon fait, then take and fait it very well, and 
let it lie a week, fait it again, and let it lie 
another week, fo hang it up, and keep it 
for ufe, after it is dry ufe it, the fooner the 
better •, it won’t keep fo long as ham. 
' i. 
02. How to fait Ham or Tongues. 
Take to a middling ham, two ounces of 
faltpetre, a quarter of a pound of bay-falt, 
beat them together, and rub them on your 
ham very well, before you fait it on the in- 
fide, let your fait before the fire to warm; 
to every ham take half a pound of coarfe fu- 
gar, mix it with a little of the fait, and rub it in 
very well, let it lie for a week or ten days, 
then fait it again very well, and let it lie ano- 
ther week or ten days, then hang it to dry, 
not very near the fire, nor over much in the air. 
. Take your clean them, and 
cut off the root, then take two ounces of falt- 
petre, a quarter of a pound of bay fait well 
beaten, three or four tongues, according as 
they are in bignefs, lay them on a thing by 
themfelves, for if you lay them under your 
bacon it flats your tongues, and fpoils them ; 
fait them very well, and let them lie as long as 
the hams with the flcin-fide downwards: You 
may do a rump of beef the fame way, only 
leave out the fugar. 93. To boil a Knuckle of Veal with Rice. 
Take a knuckle of veal and a ferag of 
mutton, put them into a kettle with as much 
water as will cover them, and half a pound 
of rice; before you put in the rice let the 
kettle be fkim’d very well, it will make 
rice the whiter *, put in a blade or two of 
mace, and a little fait, fo let them boil all to- 
gether till the rice and meat be thoroughly 
enough • you muft not let the broth be over 
thick; ferve it up with the knuckle in the 
middle of the difh and fippets round it. 
94. To few Ducks whole. 
Take ducks when they are drawn and clean 
wafh’d, put them into a ftew-pan with ftrong 
broth, claret, mace, whole pepper, an oni- 
on, an anchovy and lemon - peel •, when 
well dewed put in a piece of butter and fome 
grated bread to thicken it •, lay round them 
cnfp bacon and forc’d-meat balls. Garnifh 
with fhalots. 
95. To pot a Hare. 
Take a hare, cafe, wafh, and wipe her 
dry, cut her in pieces, keep out all the bloody 
parts and (kins, feafon it with mace, pepper 
and fait, put it into a pot, and lay over it a 
pound of beef-fuet, let it Hand all night in a 
flow oven *, when it is baked take out all the 
bones, and chop it all together in a bowl with 
the fat and gravy that comes from it, put it 
tight down into a pot, and when cold cover it 
with clarified butter: If you havenodifliketo bacon, you may put in two or three dices 
when you fend it to the oven. 
96. How to make a Plare-Pie. 
Parboil the hare, take out all the bones, 
and beat the meat in a mortar with fome fat 
pork or new bacon, then foak it in claret all 
night, the next day take it out, feafon it with 
pepper, fait and nutmeg, then lay the back 
bone into the middle of the pie, put the meat 
about it with about three quarters of a pound 
of butter, and bake it in puff-palle, but lay 
no palle in the bottom of the difh. 
97. To make another way. 
Take the flefh of a hare after it is Ikined, 
stnd llring it: take a pound of beef-fuet or 
marrow Ihred fmall, with fweet-marjoram, 
parlley and llialots, take the hare, cut it in 
pieces, feafon it with mace, pepper, fait and 
nutmeg, then bake it either in cold or hot 
palle, and when it is baked open it and put 
to it fome melted butter. 
Take a pig and roaft it the lame way as 
you did for lamb, when you draw it you mull 
not cut it up v when it is cold you mull lard it 
with bacon •, cut not your layers too fmall, if 
you do they will melt away, cut them about 
an inch and a quarter long ; you mull put 
one row down the back, and one on either 
fide, then ftrinkle it over with a few bread- 
crumbs and a little fait, and fct it in the oven, 
an hour will bake it, but mind your oven be 
not too hot; you mull take another pig of a 
98. To make Pig Royal. lefs fize, roafi it, cut it up, and he it on each 
fide : The fauce you make for a roafi pig 
will ferve for both. 
This is proper fora bottom difh at a grand 
entertainment. 
99. To roafi Veal a [avowry way. 
When you have fluffed your veal, flrew 
ibme of the ingredients over it ; when it is 
roafled make your fauce of what drops from 
the meat, put an anchovy in water, and 
when diffolved pour it into the dripping-pan, 
with a large lump of butter and oyflers; 
tofs it up with flour to thicken it. 
Cut the harn round, and lay it in water all 
night, boil it tender as you would do for eat- 
ing, take off the Ikin, ftrew over it a little 
pepper, and bake it in a deep difh, put to it 
a pint of water, and half a pound of butter; 
you mufljaake it in puff-pafle •, but lay no 
pafle in the bottom of the difn •, when you 
fend it to the table fend it without a lid. 
It is proper for a top or bottom difh either 
fuminer or winter. 
too. To make a Ham Pie. 
Take two or three tongues, (according as 
you would have your pie in bignefs) cut off 
the roots and low parts, take two ounces of 
falt-petre, a little bay fait, rub them very well, 
lay them on an earthen dilh with the flan fide 
downwards, let them lie for a week or ten 
days, whilft they be very red, then boil them 
as tender as you would have them/or eating, 
101. To make a Neat’s Tongue Pie. blanch and feafon with a little pepper and fait, 
flat them as much as you can, bake them in 
puff pafte in a deep diih, but lay no paftc in 
the bottom, put to them a little gravy, and 
half a pound of butter; lay your tongues with 
the wrong fide upwards, when they are baked 
turn them, and ferve it up without a lid. 
102. To broil Sheep or Hoc’s Tongues. 
Boil, blanch, and fplit your tongues, feafon 
them with a little pepper and fait, then dip 
them in egg, ftrew over them a few bread- 
crumbs, and broil them whilft they be brown; 
ferve them up with a little gravy and butter* 
103. To Pickle Pork. 
Cutoff the leg, fhoulder pieces, the bloody 
neck and the fpare-rib as bare as you ‘can, 
then cut the middle pieces as large as they can 
lie in the tub, fait them with faltpetre, bay- 
fait, and white fait; your faltpetre muff be 
beat fmall, and mix’d with the other falts; 
half a peck of white fait, a quart of bay-falt, 
and half a pound of faltpetre, is enough for a 
large hog •, you muff rub the pork very well 
with your fait, then lay a thick layer of fait 
all over the tub, then a piece of pork, and 
do fo till all your pork is in -, lay the fkm fide 
downwards, fill up all the hollows and fidcs 
of the tub with little pieces that are not bloody, 
prefs all down as clofe as poffible, and lay on 
a good layer of fait on the top, then lay on 
the legs and fhoulder pieces, which muff be 
ufed firft, the reft will keep two years if not pulled up, nor the pickle poured from it. 
You mult obferve to fee it be covered with 
pickle. 
104. To fricajfee Calf’s Feet white. 
Drefs the calf’s feet, boil them as you 
would do for eating, take out the long bones, 
cut them in two, and put them into a ftew- 
pan with a little white gravy, and a fpoonful 
or two of white wine •, take the yolks of two 
or three eggs, two or three fpoonfuls of 
cream, grate in a little nutmeg and fait, and 
lhake all together with a lump of butter. 
Garnidi your difh with dices of lemon and 
currants, and fo ferve them up. 
105. To roll a Pig’s Head to eat like Brawn. 
Take a large pig’s head, cut off the groin 
ends, crack the bones and put it in water, 
fhift it once or twice, cut off the ears, then 
boil it fo tender that the bones will flip out, 
nick it with a knife in the thick part of the 
head, throw over it a pretty large handful of 
fait; take half a dozen of large neat’s feet, 
boil them while they be foft, fplit them, and 
take out all the bones and black bits •, take 
a ftrong coarfe cloth, and lay the feet with 
the fkin fide downwards, with all the loolc 
pieces on the infide ; prefs them with your 
hand to make them of an equal thicknefs, lay 
them at that length that they will reach round 
the head, and throw over them a handful of 
fait, then lay the head acrofs, one thick 
part one way, and the other another, that the 
fat may appear alike at both ends, leave one foot out to lay at the top to make a lan- 
tern to reach round, bind it with dlleting as 
you would do brawn, and tie it very clofe at 
both ends *, you may take it out of the cloth 
the next day, take off the filleting and wadi 
it, wrap it about again very tight, and keep 
it in brawn-pickle. 
This has been often taken for real brawn. 
106. How to fry Calf’s Feet in Butter. 
Take four calPs feet and blanch them, boil 
them as you would do for eating, take out 
the large bones and cut them in two, beat a 
fpoonful of wheat dour and four, eggs to- 
gether, put to it a little nutmeg, pepper and 
fait, dip in your calf’s feet, and fry them 
in butter a light brown, and lay them upon 
your didi with a little melted butter over 
them. Garnidi with dices of lemon and 
ferve them up. 
Take the kidney of a loyn of veal before 
it be roafled, cut it in thin dices, feafon it 
with mace, pepper and fait, and make your 
pattees lay in every patty a dice, and either 
bake or fry them. 
You may make marrow pattees the fame way. 
107. How to make Savoury Pattees, 
108. To make Egg Pies. 
Take and boil half a dozen eggs, half a 
dozen apples, a pound and a half of beef- 
fuet, a pound of currants, and fared them, 
fo feafon it with mace, nutmeg and I'uganto 
your tafte, a fpoonful or two of brandy, and 
tweet meats, if you pleafe. v ' 
too. T'o make a fweet Chicken Pie. 
Break the chicken bones, cut them in little 
bits, feafon them lightly with mace and fait, 
take the yolks of four eggs boiled hard and 
quartered, five artichoke-bottoms, half a 
pound of raifins of the fun,ftoned, half a pound 
of citron, half a pound of lemon, half a pound 
of marrow, a few forc’d-meat balls, and half 
a pound of currans well cleaned, fo make a 
light puff-pafte, but put no pafte in the bot- 
tom ; when it is baked take a little white wine, 
a little juice of either orange or lemon, the 
yolk of an egg well beat, and mix them to- 
gether, make it hot and put it into your pie; 
when you ferve it up take the fame ingredients 
you ufe fora lamb or veal pie, only leave out 
the artichokes. 
110. To roafi Tongues. 
Cut off the roots of two tongues, take 
three ounces of faltpetre, a little bay-falt and 
common fait, rub them very well, let them 
lie a week or ten days to mfcke them red, 
but not fait, fo boil them tender as they will 
blanch, flrew over them a few bread-crumbs, 
fet them before the fire to brown, and turn 
them to make them brown on every fide. 
Take a few bread crumbs, and as much 
water as will wet them, then put in claret 
till they be red, and a little beat cinnamon, 
fweetenitto your tafte, put a little gravy on 
the difh with your tongues, and the fweet 
'To make Sauce for the Tongues. fauce in two bafons, let them on each fide, 
fo ferve them up. 
Boil your calf’s feet as you would do for 
eating, take out the long bones and fplit them 
in two, when they are cold feafon ’em with a 
little pepper, fait and nutmeg; take three 
eggs, put to them a fpoonful of flour, fo 
dip the feet in it and fry them in butter ; 
you mull have a little gravy and butter for 
iauce. Garnilh with currans, fo ferve them 
up. 
in. To fry Calf’s Feet in Eggs. 
112. To make a Minc’d Pie of Calf s Feet. 
Take two or three calf’s feet, and boil 
them as you would do for eating, takeout the 
long bones, flared them very fine, put to them 
double their weight of beef-fuet Aired fine, 
and about a pound of currans well cleaned, 
a quarter of a pound of candid orange and 
citron cut in fmall pieces, half a pound of 
fugar, a little fait, a quarter of an ounce of 
mace and a large nutmeg, beat them toge- 
ther, put in a little juice of lemon or verjuice 
to your talle, a glafs of mountain wine or 
fack, which you fo mix all together ; 
bake them in puff-pafte. 
113. To roaji a Woodcock. 
When you hare chefs’d your woqdcock," 
and drawn it under the leg, take out the bit- 
ter bit, put in the train again ; whilft the 
woodcock is roafting fet under it an earthen 
difh with either water in or fmall gravy, let 
the woodcock drop into it, take the gravy and put to it a little butter, and thicken it with 
flour ; your woodcock will take about ten 
minutes reading if you have a brifk fire ; 
when you difh it up lay round it wheat bread 
toads, and pour the fauce over the toads, 
and ferve it up. 
You may road a partridge the fame way, 
only add crumb fauce in a bafon. 
114. To make a Calf’s Head Pie. 
Take a calf s head and clean it, boil it as 
you would do for haihing, when it is cold cut 
it in thin dices, andfeafon it with a little black 
pepper, nutmeg, fait, a few Hired capers, a 
few oyders and cockles, two or three mufh- 
rooms, and green lemon peel, mix them ail 
well together, put them into your pie; it mud: 
not be a Handing pie, but baked in a fiat 
pewter difh, with a rim of puff pade round 
the edge ; when you have filled the pie with 
the meat, lay on forc’d-meat balls, and the 
yolks of fome hard eggs, put in a little fmall 
gravy and butter ; when it comes from the 
oven take off" the lid, put into it a little white 
wine to your tade, and drake up the pie, fo 
ferve it up without lid. 
115. To make a Calf’s Foot Pie, 
Take two or three calf’s feet, according 
as you would have your pie in bignefs, boil 
and bone them as you would do for eating, 
and when cold cut them in thin dices j take 
about three quarters of a pound of beef-fuet 
Hired fine, hdf a pound of raifins doned,half 
apound of cleaned currants, a little mace and meg, green lemon-peel, fait, fugar, and 
candid lemon or orange, mix altogether, 
and put them into a difh, make a good puff- 
pafte, but let there be no pafte in the bottom 
of the difh ■, when it is baked, take off the 
lid, and fqueeze in a little lemon or verjuice, 
cut the lid in fippets and lay round. 
Take three or four brace of woodcocks, 
according as you would have the pie in big- 
nefs, drefs and Ikewer them as you would do 
for roafting, draw them, and feafon the in- 
fide with a little pepper, fait and mace, but 
don’t wafh them, put the train into the belly 
again, but nothing elfe, for there is fome- 
thing in them that gives them a bitterer 
tafte in the baking than in the roafting, when 
you put them into the difh lay them with the 
breaft downwards, beat them upon the breaft 
as flat as you can ; you muft feafon them on 
the outfide as you do the inflde •, bake them 
in puff-pafte, but lay none in the bottom of 
the difh, put to them a jill of gravy and a 
little butter •, you muft be very careful your 
pie be not too much baked •, when you fervc 
it up take off the lid and turn the woodcocks 
with the breaft upwards. 
You may bake partridge the fame way. 
116. To make a Woodcock Pie. 
117. To pickle Pigeons. 
Take your pigeons and bone them ; you 
mull begin to bone them at the neek and turn 
the fkin downwards, when they are boned 
feafon them with pepper, fait and nutmeg, -lew up both ends, and boil them in water 
end white wine vinegar, a few bay leaves, a 
little whole pepper and fait; when they are 
enough take them out of the pickle, and boil 
it down with a little more fait; when it is cold 
put in tine pigeons and keep them for ufc. 
118. Uomake a fweet Veal Pie. 
Take a loin of veal, cut off the thin part 
length ways, cut the reft in thin flices, as 
much as you have occafion for, flat it with 
your bill, and cutoff the bone ends next the 
chine, feafon it with nutmeg and fait j take 
half a pound of raifins ftoned, and half a 
pound of currans well clean’d, mix all toge- 
ther, and lay a few of them at the bottom of 
the difh, lay a layer of meat ; and betwixt 
every layer lay on your fruit, but leave 
fomc for the top •/ you muft make a puff- 
pafte, but lay none in the bottom of the difh; 
when you have filled your pie, put in a Jill 
of water and a little butter, when it is baked 
have a caudle to put into it. 
To make the caudle, fee receipt 177. 
119. Minc’d Pies another way. 
Take a pound of the fined; Team tripes you 
can get, a pound and a half of beef fuet, and 
chop them very fine ; a pound and a half of 
currans well cleaned, two, three or four ap- 
ples pared and fhred very fine, a little green 
lemon-peel and mace Hired, a large nutmeg, 
a glafs of fack or brandy, (which you pleale) 
half a pound of fugar, and alittle fait, fo mix 
them well together, and till vour petty-pans. then flick five or fix bits of candid lemon or 
orange in every petty-pan, cover them, and 
when baked they are fit for ufe. 
Take half a dozen fmall chickens, feafon 
them with mace, pepper and fait, both in - 
fide and out ; then take three or four veal 
fweet-breads, feafon them with the fame, and 
lay round them a few fprc’d-meat balls, put 
in a little water and butter \ take a little 
white gravy not over llrong. Hired a few 
oyfters if you have any, and a little lemon- 
peel, fqueeze in a little lemon juice, not to 
make it four -, if you have no oyfters take 
the whiteft of your fweet-breads and boil 
them, cut them fmall, andput them into your 
gravy, thicken it with a little butter and Hour; 
when you open the pie, if there be any fat, 
fkim it oft', and pour the fauce over the chick- 
ens breafts ; fo ferve it up without lid. 
120. T'o make a favoury Chicken Pie, 
Take a hanch of venifon and Ipit it, their 
take a little bread meal, knead and roll it very 
thin, lay it over the fat part of your venifon 
with a paper over it, tye it round your vend 
, fon with a pack-thread-, if it be a large hanch 
it will take four hours roafting, and a mid- 
dling hanch three hours; keep it baiting all 
the time you1 roall it when you dilli it up 
put a little gravy in the dilh, and fweet fauce 
in a bafon half an hour before you draw 
your venifon takeoff thepafte, balle it, and 
let it be alight brown. 
121. T’o roaji a Hanch of Venison, 122. To make Sweet Pattees. 
Take the kidney of a loyn of veal with the 
fat, when roafted Hired it very fine, put to it 
a little Hired mace, nutmeg and fait, about 
half a pound of currants, the juice of a le- 
mon, and fugar to your tafte, then bake 
them in puff-pafte ; you may either fry or 
bake them. 
They are proper for a fide-dilh. 
123. 'To make Beef-Rolls. 
Cut your beef thin as for fcotch collops, 
beat it very well, and feafon it with fait, Ja- 
maica and white pepper, mace, nutmeg, 
fweet marjoram, parfiey, thyme, and a little 
onion Hired fmall, rub them on the collops on 
one fide, then take long bits of beef fuet and 
roll in them, tying them up with a thread ; 
Hour them well, and fry them in butter very 
brown ; then have ready fome good gravy 
and. Hew them an hour and a half, ftirring 
them often, and keep them covered, when 
they are enough take off the threads, and put 
in a little flour, with a good lump of but- 
ter, and fqueeze in fome lemon, then they 
are ready for ule. 
124. To make a Herring-Pie of white 
salt Herrings. 
Take five or fix fait herrings, walk them 
very well, lay them in a pretty quantity of 
water all night to take out the faltnefs, fea- 
Ton them with a little black pepper, three or 
four middling on ionspeel’d and Hiredveryfine, 
lay one part of them at the bottom of the pie, and the other at the top ; to five or fix her- 
rings put in half a pound of butter, then lay 
in your herrings whole, only take off the 
heads ; make them into a {landing pie with 
a thin cruft. 
Take a large pig that is fat, about a month 
old, kill and drefs it, cut off the head, cut it 
in two down the back and bone it, then cut it 
in three or four pieces, wafhit in a little water 
to take out the blood : take a little milk and 
water juft warm, put in your pig, let it lie 
about a day and a night, ftiift it two or three 
times in that time to make it white, then take 
it out and wipe it very well with a dry cloth, 
and feafon it with mace, nutmeg, pepper and 
fait; take a little Hired parfley and llrinkle it 
over two of the quarters, fo roll them up in a 
fine foft cloth, tie it up at both ends, bind 
it tight with a little filleting or coarfe incle, 
and boil it in milk and water with a little fait 
it will take about an hour and a half boiling ; 
when it is enough bind it up tight in your 
cloth again, and hang it up whilft it be cold. 
For the pickle boil a little milk and water, a 
few bay leaves and a little fait *, when it is 
cold take your pig out of the cloths and put 
it into the pickle ; you tnuft ftiift it out of 
your pickle two or three times to make it 
white, the laft pickle make ftrong, and put 
in a little whole pepper, a pretty large hand- 
ful of fait, a few bay leaves, and fo keep 
it for ufe. 
125. How to Collar Pig. 64 
126. 7c Collar Salmon. 
Take the fide of a middling falmon, and 
cut off the head, take out all the bones and 
the outfide, feafon it with mace, nutmeg, pep- 
per and fait, roll it tight up in a cloth, boil 
it, and bind it up with incle ; it will take 
about an hour boiling ; when it is boiled 
bind it tight again, when cold take it very 
carefully out of the cloth and bind it about 
with filleting ; you mull not take off the 
'filleting but as it is .eaten. 
To make Pickle to keep it in. 
Take two or three quarts of water, a jili 
vinegar, a little Jamaica pepper and whole 
pepper, a large handful of fait, boil them al- 
together, and when it is cold put in your fal • 
mon, fo keep it for ufe : If your pickle don’t 
keep, you mull renew it. 
You may collar pike the fame way. 
127. make an Oyster Pie. 
Take a pint of the largcft oyfters you can 
get, clean them vei*y well in their own liquor. 
If you have not liquor enough, add to them 
three or four fpoonfuls of water ; take the 
kidney of a loin of veal, cut it in thin flices, 
and feafon it with a little pepper and fait, lay 
the dices in the bottom of the difh, (but there 
imift be no pafte in the bottom of the difh) 
cover them with the oyfters,.ftrew over a little 
of the fcafoning as you did for the veal; take 
the marrow of one or two bones, lay it over 
your oyfters and cover them with puft-pafte ; 
when it is baked take of the lid, put into it a fpoonful or two of white wine, fhake it up 
altogether, and lerve it up. 
It is proper for a ftde-difh, either for noon 
or night. 
128. T0 butter Crab and Lobster. 
Drefs all the meat out of the belly and claws 
of your lobfter, put it into a ftew-pan, with 
two or three fpoonfuls of water, a fpoonful 
or two of white wine vinegar, a little pepper, 
fhred mace, and a lump of butter, fhake it 
over the Hove till it be very hot, but do not 
let it boil, if you do it will oil ; put it into 
your difh, and lay round it your fmall claws ; 
It is as proper to put it in fcallop fhells as on 
a dilh. 
129. To roaji a Lobster. 
If your lobfter be alive tie it to the fpir, 
roaft and bafte it for half an hour ; if it be 
boiled you mnft put it in boiling water, and 
let it have one boil, then lie it in a dripping- 
pan and bafte it ; when you lay it upon the 
difh, fplit the tail, and lay it on each fide, fo 
ierve it up with a little melted butter in a 
china cup. 
130. "To make a Quaking Pudding. 
Take eight eggs anci beat them very well, 
put to them three fpoonfub of London flour, 
a little fait, three jills of cream, and boil it 
with a ftick of cinnamon and a blade of mace; 
when it is cold mix it to your eggs and flour, 
butter your cloth, and do not give it over 
much room in your cloth; about half an hour 
will boil it; you mnft turn it in the boiling or the flour will fettle, fo ferve it up with a 
little melted butter. 
Take a pound of fine flour, a pound of 
beef fuet Hired fine, three quarters of a pound 
of currants well cleaned, a quartern of raifins 
Honed and Hired, five eggs, a little lemon- 
p el Hired fine, half a nutmeg grated, a jill 
ot cream, a little fait, about two fpoonfuls 
of fugar, and a little brandy, fo mix all well 
'together, and tie it up tight in your cloth ; 
it will take two hours boiling •, you muH have 
a little white wine and butter for your fauce^ 
131. A Hunting Pudding. 
132. A Calf’s-Foot Pudding. 
Take two calf s-fect, when they are clean’d 
boil them as you would for eating •, take out 
all the bones ; when they are cold Hired them 
in a wooden bowl as fmall as bread crumbs ; 
then take the crumbs of a penny loaf, three 
quarters of a pound of beef fiiet Hired fine, 
grate in half a nutmeg, take half a pound of 
currants well waHied, half a pound of raifins 
Honed and Hired, half a pound of fugar, fix, 
eggs, and a little fait, mix them all together 
very well, with as much cream as will wet 
them, fo butter your cloth and tie it uptight; 
it will take two hours boiling you may if 
you pleafe Hick it with a little orange, and 
ierve it up. 
Take three or four ounces of fagoo, and 
walk St in two or three waters, fet it on to 
133. A Sagoo Pudding. boil in a pint of water, when you think it is 
enough take it up, fet it to cool, and take 
half of a candid lemon Aired fine, grate in half 
of a nutmeg, mix two ounces of Jordan al- 
monds blanched, grate in three ounces of 
bifcuit if you have it, if not a few bread crumbs 
grated, a little role-water and half a pint of 
cream ; then take fix eggs, leave out two of 
the whites, beat them with a fpoonful or 
two of fade, put them to your fagoo, with 
about half a pound of clarified butter, mix 
them all together, then fweeten it with fine 
fugar, put in a little fait, and bake it in a 
dilli with a little puff-pafte about the difli 
edge, when you ferve it up you may flick a 
little citron or candid orange, or any fweet- 
meats you pleafe. 
134. A Marrow Pudding. 
Take a penny loaf, take off the outfide, 
then cut one half in thin flices; take die mar- 
row of two bones, half a pound of currants 
well cleaned, Hired your marrow, andflrinkle 
a little marrow and currants over the difli *, 
lay over it your bread, in thin flices, whilft 
you fill the difli; if you have not marrow 
enough you may add to it a little beef fuet 
Aired fine; take five eggs and beat them very 
well, put to them three J ills of milk, grate in 
half a nutmeg, fweeten it to your talle, mix 
ail together, pour it over your pudding, and 
fave a little marrow to ftrinkle over the top 
of your pudding ; when you fend it to the 
oven lye a puff-pafle round the difli edge. Take three or four clear red carrots, boil 
and peel them, take the red part of the car- 
roty beat it very fine in a marble mortar, put 
to it the crumbs of a penny loaf, fix eggs, 
half a pound of clarified butter, two or three 
fpoonfuls of rofe-water, a little lemon-peel 
Ihred, grate in a little nutmeg, mix them well 
together, bake it with a puff-pafte round 
your difh, and have a little white wine, but- 
ter and fugar, for the fauce. 
135. Pudding. 
136. A Ground Rice Pudding. 
Take half a pound of ground rice, half 
cree it in a quart of milk, when it is cold put 
to it five eggs well beat, a jill of cream, a 
little lemon-peel Ihred fine, half a nutmeg 
grated, half a pound of butter, and half a 
pound of fugar, mix them well together, put 
them into your difh with a little fait, and 
bake it with a puff-pafte round your difh ; 
have a little rofe-water, butter and fugar to 
pour over it : You may prick in it candid 
lemon or citron if you pleafe. 
Half of the above quantity will make a 
pudding for a fide-difh. 
137. A Potatoe Pudding. 
Take three or four large potatoes, boil them 
as you would do for eating, beat them with 
a little rofe-water and a glafs of fack in a 
marble mortar, put to them half a pound of 
fugar, fix eggs, half a pound of melted but- 
ter, half a pound of currans well cleaned, a little ihred lemon-peel, and candid orange, 
mix altogether and ferve it up. 
Take half a dozen large codlins, or pip- 
pins, roaft them and takeout the pulp ; take 
eight eggs, (leave out fix of the whites) half 
a pound of fine powder fugar, beat your eggs 
and fugar well together, and put to them the 
pulp of your apples, half a pound of clarifi- 
ed butter, a little lemon-peel fhred fine, a 
handful of bread crumbs or bifeuit, four 
ounces of candid orange or citron, and bake 
it with a thin pafte under it. 
138. An Apple Pudding. 
139. An Orange Pudding. 
Take three large feville oranges, the dear- 
eft kind you can get, grate off all the out- 
rhine; take eight eggs, (leave out fix of the 
whites) half a pound of double refined fu- 
gar, beat and put it to your eggs, then beat 
them both together for half an hour *, take 
three ounces of fweet almonds blanch’d, beat 
them with a fpoonful or two of fair water to 
keep them from oiling, half a pound of but- 
ter, melt it without water, and the juice of 
two oranges, then put in the rafpings of your 
oranges, and mix all together ; lay a thin 
pafte over your difh and bake it, but not in 
too hot an oven. 
140. An Orange Pudding another Way. 
Take half a pound of candid orange, cut 
them in thin dices, and beat them in a mar- 
ble mortar to a pulp ; take fix eggs, (leave 
out half of the whites) half a pound of but- ter,‘ and the juice of one orange ; mix them 
together, and fweeten it with fine powder fu- 
gar, then bake it with thin pafte under it. 
141. An Orange Pudding another Way, 
Take three or four feville oranges, the 
cleared: fkins you can get, pare them very 
thin, boil the peel in a pretty quantity of 
water, fhift them two or three times in the 
boiling to take out the bitter tafte ; when it 
is boiled you muff beat it very fine in>a 
marble mortar; take ten eggs, (leave out fix 
of the whites) three quarters of a pound of 
loaf fugar, beat it and put it to your eggs, 
beat them together for half an hour, put 
to them half a pound of melted butter, and 
the juice of two or three oranges, as they are 
of goodnefs, mix all together, and bake it with 
a thin pafte over your difh. 
This will make cheefe-cakes as well as a 
pudding. 
142. An Orange Pudding another Way. 
Take five or fix feville oranges, grate them 
and make a hole in the top, take out all the 
meat, and boil the fkins very tender, fhifting 
them in the boiling to takeoff the bitter tafte; 
take half a pound of long bifcuit, fiice and 
fcald them with a little cream, beat fix eggs 
and put to your bifcuit; take half a pound of 
currants, wafh them clean, grate in half a 
nutmeg, put in a little fait and a glafs of 
fack, beat all together, then put it into your 
orange fkins ; tie them tight in a piece of 
fine cloth, every one feparate j about three quarters of an hour will boil them. You 
mufl have a little white wine, butter and fu- 
gar for fauce. 
143. To make an Orange Pie. 
Take half a dozen feville oranges, chip 
them very fine as you would do for preferving, 
make a little hole in the top, and fcope out 
all the meat, as you would do an apple, you 
muff boil them whilft they are tender, and 
fhift them two or three times to take off the 
bitter tafle •, take fix or eight apples, ac- 
cording as they are in bignefs, pare and dice 
them, and put to them part of the pulp of 
your oranges, and pick out the firings and 
pippins, put to them half a pound of fine 
powder fugar, fo boil it up over a flow fire, 
as you would do for puffs, and fill your oran- 
ges with it •, they mufl be baked in a deep 
delf difli with no pafle under them ; when 
you put them into your difh put under them 
three quarters of a pound of fine powder fu- 
gar, put in as much water as will wet your 
fugar, and put your oranges with the open 
fide uppermofl; it will take about an hour 
and half baking in a flow oven; lie over 
them a light puff-pafte *, when you difli it up 
take off the lid, and turn the oranges in the 
pie, cut the lid in fippets, and fet them at 
equal diflances, fo ferve it up. 
144. To makeaquaking'Pudding another way. 
Take a pint of cream, boil it with one flicku 
of cinnamon, take out the fpice when it is boil- 
ed, then take the yolks of eight eggs, and four whites, beat them very well with fome 
fack, and mix your eggs with the cream, a 
little fugar and fait, half a penny wheat loaf, 
a fpoonful of flour, a quarter of a pound of 
almonds blanch’d and beat fine, beat them 
altogether, wet a thick cloth, flour it, and 
put it in when the pot boils ; it mull boil an 
hour at leafl:: melted butter, fack and fugar 
is fauce for it •, fbick blanch’d almonds and 
candid orange-peel on the top, foferve it up. 
Take two flianks of beef, and ten quarts 
of water, let it boil over a flow fire till it be 
tender, and when the broth is ftrong, ftrain it 
out, wipe the pot and put in the broth again, 
flice in two penny loaves thin, cutting off the 
top and bottom, put fome of the liquor to 
it, cover it up and let it Hand for a quarter of 
an hour, fo put it into the pot again, and let 
it boil a quarter of an hour, then put in 
four pounds of currans, and let them boil a 
little ; then put in two pounds of raifins, and 
two pounds of prunes, let them boil till they 
fwell •, then put in a quarter of an ounce of 
mace, a few cloves beat fine, mix it with a 
little water, and put it into your pot *, alfo a 
pound of fugar, a little fait, a quart or bet- 
ter of claret, and the juice of two or three 
lemons or verjuice •, thicken it with fagoo 
inftead of bread •, fo put it in earthen pots, 
and keep it for ufe. 
145. fo make Plumb Porridge. 
146. To make a Palpatoon of Pigeons. 
Take mufhrooms, pallets, oyfters and Tweet-breads, fry them in butter, put aH. thcfe 
in a flrong gravy, heat them over the fire, 
and thicken them up with an egg and a little 
butter; then take fix or eight pigeons, trufs 
them as you would for baking, feafon them 
with pepper and fait, and lay on them a cruft 
of forc’d meat as follows, viz. a pound of 
veal cut in little bits, and a pound and a half 
of marrow, beat it together in a ftone mor- 
tar, after it is beat very fine, feafon it with 
mace, pepper and fait, put in the yolks of 
four eggs, and two raw eggs, mix altoge- 
ther with a few bread crumbs to a pafte : 
make the Tides and lid of your pie with it, 
then put your ragout into your difh, and lay 
in your pigeons with butter; an hour and a 
half will bake it. 
147. To fry Cucumbers for Mutton Sauce. 
You muft brown fome butter in a pan, and 
cut fix middling cucumbers, pare and flice 
them, but not over thin, drain them from the 
water, then put them into the pan, when 
they are fried brown put to them a little pep- 
per and fait, a lump of butter, a fpoonful 
of vinegar, a little Hired onion, and a little 
gravy, not to make it too thin, fo fhake them 
well together with a little flour. 
You may lay them round your mutton, or 
they are proper for a fide-difh. 
148. To force a Fowl. 
Take a good fowl, pull and draw it, then 
Hit the Ikin down the back, take the flefli 
from the bones, and mince it very well, mix it with a little beef-fuet, Hired a jill of large 
oyfters, chop a flialot, a little grated bread, 
and fome fweet herbs, mix all together, fea- 
fon it with nutmeg, pepper and fait, make 
it up with yolks of eggs, put it on the bones 
and draw the Ikin over it, few up the back, 
cut off the legs, and put the bones as you 
do a fowl for boiling, tie the fowl up in a 
cloth •, an hour will boil it. For fauce take 
a few oyfters, Hired them, and put them in- 
to a little gravy, with a lump of butter, a 
little lemon peel Hired and a little juice, 
thicken it up with a little flour, lie the 
fowl on the difli, and pour the fauce upon 
it; you may fry a little of the forc'd meat to 
lay round. Garnilli your difti with lemon ; 
you may fet it in the oven if you have con- 
venience, only rub over it the yolk of an egg 
and a few bread crumbs. 
149. To make Strawberry and Rasberry 
Fool. 
Take a pint of rafberries, fqueezeandftrain 
die juice, with a Ipoonful of orange water, 
put to the juice fix ounces of fine lugar, and 
boil it over the fire ; then take a pint of 
cream and boil it, mix them ail well together, 
and heat them over the fire, but not to boil, 
if it do it will curdle ; ftir it till it be cold, 
put it into your balon and keep it for ufe. 
150. To make a Posset with Almonds. 
Blanch and beat three quarters of a pound 
of almonds, fo fine that they will fpread be- 
twixt your fingers like butter, put in water as you beat them to keep them from oiling ; 
take a pint of lack, cherry or goofeberry 
wine, andfweeten it to your taftewith double 
refin’d fugar, make it boiling hot •, take the 
almonds, put to them a little water, and boil 
the wine and almonds together ; take the 
yolks of four eggs, and beat them very well, 
put to them three or four fpoonfuls of wine, 
then put it into your pan by degrees, {lining 
it all the while •, when it begins to thicken 
take it off, and ftir it a little, put it into a 
china clifli, and ferve it up. 
151. make Dutch-Beef. 
Take the lean part of a buttock of beef raw, 
rub it well with brown fugar all over, and let 
it lie in a pan or tray two or three hours, 
turning it three or four times, then fait it 
with common fait, and two ounces of faltpe- 
tre ; let it lie a fortnight, turning it every 
day, then roll it very ftraight, and put it into 
a cheefe prefs a day and night, then take off 
the cloth and hang it up to dry in the chimney; 
when you boil it let it be boiled very well, it 
will cut in Hiivers like dutch beef. 
You may do a leg of mutton the fame way. 
152. Tfl make Bologna Sausages. 
Take part of a leg of pork or veal, pick it 
clean from the Hein or fat, put to every pound 
of lean meat a pound of beef-luet pick’d 
from the (kins. Hired the meat and fuet fe- 
parate and very fine, mix them well together, 
add a large handful of green fage Hired very 
fmail j feafon it with pepper and lalt, mix it well, prefs it down hard in an earthen pot, 
and keep it for ufe. When you life them 
roll them up with as much egg as will make 
them roll fmootli •, in rolling them up make 
them about the length of your fingers, and 
as thick as two fingers ; fry them in butter, 
which muft be boiled hot before you put 
them in, and keep them rolling about in the 
pan ; when they are fried through they are 
enough. 
153. To make an Amblet of Cockles. 
Take four whites and two yolks of eggs, 
a pint of cream, a little flour, a nutmeg 
grated, a little fait, and a jillof cockles, mix 
all together, and fry it brown. 
This is proper for a flde-difh either for 
noon or night. 
v 
154. To make a common quaking Pudding. 
Take five eggs, beat them well with a lit- 
tle fait, put in three fpoonfuls of fine flour, 
take a pint of new milk and beat them well 
together, then take a cloth, butter and flour 
it, but do not give it over much room in 
the cloth *, an hour will boil it, give it a turn 
every now and then at the firft putting in, or 
elfe the meal will fettle to the bottom *, have 
a little plain butter for fauce, and ferve it up. 
Take an old penny loaf, cut off the out 
cruft, dice it thin, put to it as much hot cream 
as will wet it, fix eggs well beaten, a little 
fhred lemon-peel, grate in a little nutmeg, 
and a little fait i green it as you did your baked 
155. To make a boiled Tansey. tanfey, fo tic it up in a cloth and boil it; 
it will take an hour and a quarter boiling ; 
when you difh it up ftick it with candid orange 
and lay a feville orange cut in quarters round 
the difh ; ferve it up with melted butter. 
156. A Tansey another Way. 
Take an old penny loaf, cut off the out 
cruft, flice it very thin, and put to it as much 
hot milk as will wet it •, take fix eggs, beat 
them very well, grate in half a nutmeg, a lit- 
tle Hired lemon-peel, half a pound of clarifi- 
ed butter, half a pound of fugar, and a little 
fait; mix them well together. To green your 
Tanfey, Take a handful or two of fpinage, a 
handful of tanfey, and a handful of forrel, 
clean them and beat them in a marble mortar, 
or grind them as you would do greenfauce, 
jftrain them through a linen cloth info a bafon, 
and put into your tanfey as much of the juice 
as will green it, pour over for the fauce a lit- 
tle white wine, butter and fugar ; lay a rim 
of pafte round your difti and bake it; when 
you ferve it up cut a feville orange in quar- 
ters, and lay it round the edge of the diftu 
■J / , 
Take half a pound of rice, wadi and pick 
it clean, cree it in fair water till it be a jelly, 
when it is cold take a pint of cream and the 
yolks of four eggs, beat them very well to- 
gether, and put them to the rice, with grated 
nutmeg and fome fait, then put in half a 
pound of butter, and as much flour as will 
make it thick enough to fry, with as little 
butter as you can. 
i <7* To make Rice Pancakes. Take a penny loaf, cut off the out cruft, 
fiice it, put to it as much hot milk as will 
wet it, beat five or fix eggs, put to them a 
quarter of a pound of currants, well cleaned, 
and a little candid orange Hired fine, fo mix 
them well together, drop them with a fpoon 
into a ftew-pan in clarified butter ; have a 
little white wine, butter and fugar for your 
fauce, put it into a china bafon, lay your 
fritters round, grate a little fugar over them, 
and ferve them up. 
1 eg. To make Fruit Fritters. 
159. To make White Puddings in Jkins. 
Take half a pound of rice, cree it in milk 
while it be foft, when it is creed put it into a 
colander to drain ; take a penny loaf, cut 
off the out cruft, then cut it in thin flices. 
fcald it in a little milk, but do not make it 
over wet; take fix eggs and beat them very 
well, a pound of currants well cleaned, a 
pound of beef-fuet Aired fine, two or three 
Ipoonfuls of rofe-water, half a pound of 
powder fugar, a little fait, a quarter of an 
ounce of mace, a large nutmeg grated, and 
a fmall ftick of cinnamon •, beat them toge- 
ther, mix them very well, and put them into 
the Hdns ; if you find it be too thick put to 
it a little cream; you may boil them near 
half an hour, it will make them keep the 
better. 
160. Ti? make Black Puddings. 
Take two quarts of whole oatmeal, pick 
it and half boil it, give it room in your cloth. (you muft do it the day before you ufe it i 
put it into the blood while it is warm, with a 
handful of fait, ftir it very well, beat eight 
or nine eggs in about a pint of cream, and 
a quart of bread-crumbs, a handful or two 
of meflin meal drefs’d through a hair-fievc, 
if you have it, if not put in wheat flour •, to 
this quantity you may put an ounce of Ja- 
maica pepper, an ounce of black pepper, a 
large nutmeg, and a little more fait, fweet- 
marjoram and thyme, if they be green Hired 
them fine, if dry rub them to powder, mix # 
them well together, and if it be too thick put 
to it a little milk j take four pounds of beef- 
fuet, and four pounds of lard, fldn and cut 
it in thin pieces, put it into your blood by 
handfuls, as you fill your puddings *, when 
they are filled and tied prick them with a 
pin, it will keep them from burfting in the 
boiling •, (you muft boil them twice) cover 
them clofe and it will make them black. 
161. An Orange Pudding another Way. 
Take two feville oranges, the larged and 
cleared you can get, grate off the outer fkin 
with a clean grater take eight eggs, (leave 
out two of the whites) half a pound of loaf 
fugar, beat it very fine, put it to your eggs, 
and beat them for an hour, put to them 
half a pound of clarified butter, and four 
ounces of almonds blanch’d, and beat them 
with a little rofe-water •, put in the juice of 
the oranges, but mind you don’t put in the 
pippins, and mix altogether i bake it with a thin pafte over the bottom of the dilk. It 
mull be baked in a flow oven. 
162. To make Apple Fritters. 
Take four eggs and beat them very well, 
put to them four fpoonfuis of fine four, a 
little milk, about a quarter of a pound of fu- 
gar, a little nutmeg and fait, fo beat them 
very well together ; you mull not make it 
very thin, if you do it will not Hick to the 
apple; take a middling apple and pare it, 
cut out the core, and cut the reft in round 
flices about the thicknefs of a Hulling •, (yuu 
may take out the core after you have cut it 
with your thimble) have ready a little lard 
in a ftew-pan, or any other deep pan ; then 
take your apple every flice lingle, and dip 
it into your batter, let your lard be very hot, 
fo drop them in •, you mull keep them turn- 
ing whilft enough, and mind that they be not 
over brown •, as you take them out lay them 
on a pewter difh before the fire whilft you 
have done have a little white wine, butter 
and fugar for the fauce •, grate over them a 
little loaf fugar, and ferve them up. 
Take a good quantity of fpinage and par- 
fley, a little forrel and mild thyme, put to 
them a handful of great oatmeal creed, Hired 
them together till they be very fmall, put to 
them a pound of currants, well walked and 
cleaned, foureggs well beaten in a jill of good 
cream ; if you wou’d have it iweet, put in a 
quarter of a pound of fugar, a little nutmeg. 
163. To make an Herb Pudding. a little fait, and a handful of grated bread ; 
then meal your cloth and tie it dofc before 
you put it in to boil ; it will take as much 
boiling as a piece of beef. 
164. To make a Pudding for a Hare. 
Take the liver and chop itfmall with fome 
thyme, parfley, fuet, crumbs of bread mixt 
with grated nutmeg, pepper, fait, an egg, 
a little fat bacon and lemon-peel •, you mull 
make the compofmon very ftiff, left it Ihould 
diflblve, and you lofe your pudding. 
Take threejillsof milk, when boiled, take 
a penny loaf fliced thin, cut off the out cruft, 
put on the boiling milk, let it Hand dole cover- 
ed till it be cold, and beat it very well till all 
the lumps be broke •, take five eggs beat 
them very well, grate in a little nutmeg. Hired 
fome lemon-peel, and a quarter of a pound 
of butter or beef fuet, with as much fugar as 
will fweeten it: and currants as many as you 
pleafe ; let them be well cleaned j fo put 
them into your difh, and bake or boil it. 
165. To make a Bread Pudding. 
166. To make Clare Pancakes. 
Take five or fix eggs, and beat them very 
well with a little fair, put to them two or three 
fpoonfuls of cream, a fpoonful of fine flour, 
mix it with a little cream •, take your dare 
and wafli it very clean, wipe it with a cloth, 
put your eggs into a pan, juft to cover your 
pan bottom, lay the dare in leaf by leaf, 
whilft you have covered your pan all over ; 
take a fpoon, and pour the batter over every leaf till they are all covered \ when it is done 
lay the brown fide upwards, and ferve it up. 
Take a pound of grated bread, a pound of 
currants, a pound and a half of marrow and 
fuet together cut fmall, three quarters of a 
pound of fugar, half an ounce of cinnamon, a 
quarter of an ounce of mace, a pint of grated 
liver, and fomc fait, mix all together •, take 
twelve eggs, (leave out half of the whites) 
beat them well, put to them a pint of cream, 
make the eggs and cream warm, then put it 
'to the pudding, and ftir it well together, 
fo fill them in (kins ; put to them a few 
blanch’d almonds fhred fine, and a fpoonful 
or two of rofe water, fo keep them for ufe. 
167. To make a Liver Pudding. 
168. To make Oatmeal Fritters. 
Boil a quart of new milk, deep a pint of 
fine flour or oatmeal in it ten or twelve 
hours, then beat four eggs in a little milk, 
fo much as will make it like thick batter, 
drop them in by fpoonfuls into frefh butter, 
a fpoonful of butter in a cake, and grate 
fugar over them ; have fack, butter and fu- 
gar for fauce. 
i6q. To make Apple Dumplings. 
Take half a dozen codlins, or any other 
good apples, pare and core them, make a little 
cold butter pafte, and roll it up about the 
thicknefs of your finger, fowrap round every 
apple, and tie them (ingle in a fine cloth, 
boil them in a little fait and water, and let 
the water boil before you put them in; half an hour will boil them ; yon mnft have for 
fauce a little white wine and butter ; grate 
fome fugar round the difli, and ferve them 
up. 
170. 7'o make Herb Dumplings. 
Take a penny loaf, cut off the out cruft, 
and the reft in flices, put to it as much hot 
milk as will juft wet it, take the yolks and 
whites of fix eggs, beat them with two 
fpoonfuls of powder fugar, half an nutmeg, 
and a little fait, fo put it to your bread , take 
half a pound of currants well cleaned, put 
them to your eggs, then take a handful of the 
mildeft herbs you can get, gather them fo 
equal that the tafte of one- be not above the 
other, wafh and chop them very fmall, put as 
many of them in as will make a deep green, 
(don’t put any parftey among them, nor any 
other ftrong herb) fo mix them all together 
and boil them in a cloth, make them abot 
thebignefs of middling apples, about half a 
hour will boil them ; put them into your difh, 
and have a little candid orange, white wine, 
butter and fugar for fauce, fo ferve them up. 
iji. <To make Marrow Tarts. 
To a quart of cream put the yolks of twelve 
eggs, half a pound of fugar, fome beaten 
mace and cinnamon, a little fait and fome 
fack, fet it on the fire with half a pound of 
bifcuits, as much marrow, a little orange-peel 
and lemon-peel ; ftir it on the fire till it be- 
comes thick, and when it is cold put it into 
a difh with puff-pafte, then bake it gently 
in a flow oven. 172. To make plain Fruit Dumplings. 
Take as much flour as you would have 
dumplings in quantity, put to it a fpoonful 
of fugar, a little fait, a little nutmeg, a fpoon- 
ful of light yeall, and half a pound of cur- 
rants well walked and cleaned, fo knead them 
the ftiffnefs you do a common dumpling, 
you mull; have white wine, fugar and but- 
ter for fauce ; you may boil them either in 
a cloth or without; fo ferve them up. 
173. To make Oyster Loaves. 
Take half a dozen French loaves, ralp 
them and make a hole at the top, take out 
all the crumb and fry them in butter till 
they be crifp; when your oyfters are Hewed, 
put them into your loaves, cover them up 
before the fire to keep hot whilft you want 
them ; fo ferve them up. 
They are proper either for a fide-difh or 
iddle-difh. 
You may make cockle loaves or mufh- 
room-loaves the fame way., 
174. To make a Gooseberry Pudding. 
Take a quart of green goofeberries, pick, 
codie, bruife and rub them through a hair 
ficve-to take out the pulp j take fix fpoon- 
fuls of the pulp, fix eggs, three quarters of 
a pound of fugar, Haifa pound of clarified 
butter, a little lemon-peel Hired fine, a 
handful of bread-crumbs or bifcuit, a fpoon- 
ful oirofe-water or orange-flower-water; mix 
thefe well together, and bake it with pafte 
round the dilli; you may add fweetmeats, 
if you pieafe. Cale and clean the eels, feafon them with 
a litle nutmeg, pepper and fait, cut them 
in long pieces* you muff make your pie with 
hot butter pafte, let it be oval with a thin 
cruft * lay in your eels length way, putting 
over them a little frdli butter* fo bake them. 
Eel pies are good, and eat very well with 
currants, but if you put in currants you muff 
not ufe any black pepper, but a little Ja- 
maica pepper. 
17/?. Tio make an Eel Pie. 
Take a middling turbot-head, pretty well 
cutoff* wafh it clean, take out the gills, fea- 
fon it pretty well with mace, pepper ,and fait, 
fo put it into a deep difh with half a pound 
of butter, cover it with a light piiff-pafte, 
but lay none in the bottom •, when it is baked 
take out the liquor and the butter that it was 
baked in, put it into a fauce-pan with a lump* 
of frelh butter and flour to thicken it, with 
an anchovy and a glafs of white wine, fo 
pour it into your pie again over the fifh * 
you may lay round half a dozen yolks of eggs 
at equal diftances * when you have cut off 
the lid, lie it infippets round your dilh, and 
fcrve it up. 
176. 'To make a Turbot-Head Pie. 
■177 To wake a Caudle for a fweet Veal Pie. 
Take about a jili of white wine and ver- 
juice mixed, ma :e it very hot, beatrhe yolk 
of an egg very well, and then mix them to- 
gether as you would do mull’d ale ; you mull 
fweeten it very well, becaufe there is no lu- 
gar in the pie. This caudle will do for any other fort of 
pie that is fweet. 
178 To make Sweet-meat Tarts. 
Make a little fhell-pafte, roll it, and line 
your tins, prick them in the infide, and fo 
bake them; when you ferve ’em up put in 
any fort of fweet-meats, what you pleafe. 
You may have a different fort every day, 
do but keep your fliells bak’d by you. 
170. To make Orange Tarts. 
Take two or three feville oranges and boil 
them, fhift them in the boiling to take out the 
bitter, cut them in two, take out the pippins, 
and cut them in dices \ theymuft be baked in 
crifp paije * when you fill the petty-pans, lay 
in a layer of oranges and a layer of fugar, 
(a pound will fweeten a dozen of fmall tins, 
if you do not p.ut in too much orange) bake 
them in a flow oven, and ice them over. 
180, T'o make a Tansey another Way. 
Take a pint of cream, fome bifcuits with- 
out feeds, two or three fpoonfuls of line 
Hour, nine eggs, leaving out two of the 
whites, fome nutmeg, and orange-flower- 
water, a little juice of tanfey and fpinage, 
put it into a pan till it be pretty thick, then 
fry or bake it, if fried take care that you do 
not let it be over-brown. Garnifh with 
orange and fugar, lb ferve it up. 
181. A good Paste for Tarts. 
Take a pint of flour, and rub a quarter 
of a pound of butter into it, beat two eggs ~ 
with, a fpoonful of doubie-refln’d fugar, and two or three fpoonfuls of cream to make It 
into pafte *, work it as little as you can, roll 
it out thin ; butter your-tins, dull on fome 
flour, then lay in your pafte, and do not 
fill them too full. 
87 
Take a pound of flour well dried, beat 
one egg till it be very thin, then melt almoft 
three quarters of a pound of butter without 
fait, and let it be cold enough to mix with an 
. O 
egg, then put it into the flour and make 
your pafte, roll it very thin, when you are 
letting them into the oven wet them over with 
a little fair water, and grate a little fugar : 
if you bake them rightly they will bevery fine. 
182. To 'make transparent Tarts. . 
183. jVo make a Shell Paste. 
Take half a pound of fine flour, and a 
quarter of a pound of butter, the yolks of 
two eggs and one white, two ounces of fu- 
gar finely fitted, mix all thefe together with 
a little water, and roll it very thin whilft you 
can fee through it; when you lid your tarts 
prick them to keep them from bliftering; 
make fure to roll them even, and when you 
bake them ice them. 
184. To make Paste for Tarts. 
Take the yolks.of five or fix eggs,, juft as 
you would have pafte in quantity ; to the 
yolks of fix egffs put a pound of butter, work 
the butter with your hands whiift it take up all 
tire eggs, then take fome London fiour 
and work it with your butter whiift it comes 
to a pafte, put in about two fpoonfuls of leaf fugar beat and fifted, and about half a jill 
of water ; when you have wrought it well 
together it is fit for ufe. 
This is a pafte that feldom runs if it be 
even roll’d i roll it thin but let your lids be 
thinner than your bottoms ; when you have 
made your tarts, prick them over with a pin 
£0 keep them from bliftcring; when you are 
going to put them into the oven, wet them 
over with a feather dipt in fair water, and 
grate over them a little double-refined loaf 
fugar, it will ice them 5 but don’t let them 
be bak’d in a hot oven. 
185. A jhort Paste for Tarts. 
Take a pound of wheat-flour, and rub it 
very flu all, three quarters of a pound of butter,, 
rub it as fmall as the flour, put to it three 
jpoonfuis of loaf fugar beat and fifted, take 
the yolks of four eggs, and beat them very 
well; put to them a fpoonful or two of rofe- 
water, and as much fair -water as will work 
them into a pafte, then roll them thin, and 
ice them over as you did the other if you 
pleafe, and bake ’em in a flow oven. 
186. To make a light Paste for a Venison 
Pasty, or other Pie. 
Take a quarter of a peck of fine flour, or 
as much as you think you have occafion for, 
and to-every quartern of flour put a pound 
and a quarter of butter, break the third part 
of your butter into the flour *, then take the 
whites of three or four eggs, beat them very 
well to a froth, and put to them as much water as will knead the meal •, do not knead 
it over ftifif, then roll in the reft of your 
butter you muft roll it five or fix times over 
at leaft, and ftrinkle a little flour over your 
butter every time you roll it up, wrap it up the 
crofs way, and it will be fit for ufe. 
187. To make a Pafte for a Standing Pie. 
Take a quartern of flour or more if you 
have occafion, and to every quartern of flour 
put a pound of butter and a little fait,, knead 
it with boiling water, then work it very well, 
and let it lie whilft it is cold. 
This pafte is good enough for a goofe pie, 
or any other ftanding-pie. 
188 .i light Pafte for a Dish Pie. 
Take a quartern of flour, and break into 
it a pound of butter in large pieces, knead it 
very ftiflT, handle it as lightly as you can, and 
roil it once or twice, then it is fit for ufe. 
Take a gallon of new milk, make of it a 
tender curd, wring the whey from it, put it 
into a bafon, and break three quarters of a 
pound of butter into the curd, then with a 
clean hand work the butter and curd together 
till all the butter be melted, and rub it in a 
hair-fieve with the back of a fpoon till all be 
through *, then take fix eggs, beat them with 
a few fpoonfuls of rofe-water or f?.ck, put 
it into.your curd with half a pound of finefu- 
gar and a nutmeg grated ; mix them all to- 
gether with a little fait, feme currants and 
almonds 3 then work up your pafte of fine 
180. To make Cheese Cakes. ’flour, with -cold butter and a little fugar; 
roll your pafte very thin, fill your tins with 
the curd, and fet them in an oven, when they 
are almofl; enough take them out, then take 
a quarter of a pound of butter, with a little 
rofe-water, and part of a half pound of fu- 
gar, let it Hand on the coals till the butter 
be melted, then pour into each cake fome of 
it, fet them in the oven again till they be 
brown •, fo keep them for ufe. 
100. To make Goofer Wafers. 
Take a pound of fine flour and fix eggs, 
beat them very well, put to them about a jill 
of milk, mix it well with the flour, put in 
half a pound of clarified butter, half a pound 
of powder fugar, half of a nutmeg, and a 
little fait •, you may add to it two or three 
fpoonfuls of cream ; then take your goofer- 
i/ons and put them into the fire to heat, when 
they are hot ruh them over the firft time with 
a little butter in a cloth, put your batter into 
one fide of your goofer-irons, put them into 
the fire, and keep turning the irons every 
now and then : (if your irons be too hot they 
burn foon) make them a day or two before 
you ufe them, only fet them down before the 
fire on a pewter difli before you ferve them 
up •, have a little white wine and butter for 
your fauce, grating fome fugar over them. 
191. To make common Curd Cheese Cakes. 
Take a pennyworth of curds, mix them 
with a little cream, beat four eggs, p\it to 
them fix ounces of clarified butter, a quarter of a pound of fugar, half a pound of currants 
well wafh’d, and a little lemon-peel Hired, a 
little nutmeg, a fpoonful of rofe-water or 
brandy, whether you pleafe, and a little fait, 
mix altogether, and bake them in final! 
petty pans. 
192. Cheese Cakes without Currants., 
Take five quarts of new milk, run it to a 
tender curd, then hang it in a cloth to drain, 
rub into it a pound of butter that is well 
waftied in rofe-water, put to it the yolks of 
feven or eight eggs, and two of the whites ; 
feafon k with cinnamon, nutmeg and fugar. 
Take three quarts of hew milk, put to it 
a little earning, as much as will break it, when 
it is fcumm’d break it down with your hand, 
and when it is drained grind it with a muftard 
ball in a bdwl, or beat it in a marble-mortar; 
then take half a pound of butter and fix eggs, 
leaving out three of the whites ; beat the eggs 
well, and put them into the curds and butter, 
grate in half a nutmeg, add a little lemon-peel 
hired fine, and fait, fweeten it to your tafte, 
beat them all together, and bake them in little 
petty-pans with faft bottoms-, a quarter of an 
hour will bake them ; you muft butter the 
tins very well before you put them in when 
you difh them up you muft lay them the 
wrong fide upwards on the difh, and ftick 
them with either blanch’d almonds, candid 
orahge or citron cut in long bits, and grate 
a little loaf-fugar over them. 
nr* ~ 
193. To make a Curd Pudding. 194. To make a slipcoat Cheese. 
Take five quarts of new milk, a quart of 
cream, and a quart of water, boil your wa- 
ter, then put your cream to it; when your 
milk is new-milk warm put in your earning, 
take your curd into the ftramer, breakit as lit- 
tle as you can, and let it dram, then put it into 
your vat, prefs it by degrees, andlayitmgrafs. 
Take three quarts of new-milk, one quart 
of cream, and a fpoonful of earning, put 
them together, let it- ftand till it come to the 
hardnefs of a ftrong jelly, then put it into 
the mould, fhifting it often into dry cloths, 
lay the -weight of three pounds upon it, and 
about two hours after you may lay fix or feven 
pounds upon it •, turn it often into dry cloths 
till night, then take the weight off, and let 
it lie in the mould without weight and cloth 
till morning, and when it is fo dry that it 
doth not wet a cloth, keep it in greens till 
fit for ufe •, if you pleafe you may put a lit- 
tle fait into it. 
195.50 make Cream Cheese. 
iq6. To make Pike eat like Sturgeon’. 
Take the thick part of a large pike and 
fcale it, fet on two quarts of water to boil it 
in, put in a jill of vinegar, a large handful 
of fait, and when it boils put in your pike, 
but firftbind it about with coarfe incle; when 
it is boiled you muft not take off the incle or 
bailing, but let it be on all the time it is in 
eating ; it muft be kept in the fame pickle it 
was boiled in, and if you think it benotftrong enough you muft add a little more fait and 
vinegar, when it is cold put it upon your 
pike, and keep it for ufe j before you boil 
the pike take out the bone. 
You may do fcate the fame way, and in 
my opinion it eats more like fturgeon. 
197. To Collar Eels. 
Take the largeft eels you can get, fkin and 
fplitthem down the belly, take out the bones, 
feafon them with a little mace, nutmeg and 
fait; begin at the tail and roll them up very 
tight, fo bind them up in a little coarfe incle, 
boil it in fait and water, a few bay leaves, 
a little whole pepper, and a little alegar or 
vinegar; it will take an hour boiling, accord- 
ing as your roll is in bignefs ; when it is 
boiled you mull tie it and hang it up whilft it 
be cold, then put it into the liquor that it 
was boiled in, and keep it for ufe. 
If your eels be fmall you may roll two 
or three of them together. 
Take the frefheft and largeft fmelts you can 
get, wipe them very well with a clean cloth, 
take out the guts with a fkewer, (but you 
mull not take out the milt and roan) leafon 
them with a little mace, nutmeg and fait, fo 
lie them in a flat pot j if you have two fcore 
you mull lay over them five ounces of butter -T 
tie over them a paper, and let them in a flow 
oven ; if it be over hot it will burn them, 
and make them look black •, an hour will bake 
them •, when they are baked you mull take 
iqB. To pot Smelts. them out and lay them on a difh to drain, and- 
when they are drained you mull put them in 
long pots about the length of your fmelts j 
when you lay them in you muft put betwixt 
every layer the fame feafoning as you did 
before, to make them keep when they are 
cold cover them over with clarified butter, fo 
keep them for ufe. 
Take the beft and iargeft fmelts you can 
get •, gut, wafh and wipe them, lie them in 
a flat pot, cover them with a little white wine 
vinegar, two or three blades of mace and a 
little pepper and fait; bake them in a flow 
oven, and keep them for ufe. 
199. To pickle Smelts. 
200. To flew a Pike. 
Take a large pike, fcale and clean it, fea- 
fon it in the belly with a little mace and fait; 
Ikewer it round, put it into a deep ftew-pan, 
with a pint of fmall gravy and a pint of cla- 
ret, two or three blades of mace, fet it over 
a ftovewith a (low fire, and cover it up clofe; 
when it is enough take part of the liquor, 
put to it two anchovies, a little lemon-peel 
fhred fine, and thicken the fauce with flour 
and butter; before you lie the pike on the 
dilh turn it with the back upwards, take off 
the fkin, and ferve it up. Garnifh your difh 
with lemon and pickle. 
201. Sauce for a Pike. 
Take a little of the liquor that comes from 
the pike when you take it out of the oven, 
put to it two or three anchovies, a little le- mon-peel Hired, a fpoonful or two of white 
wine, or a little juice of lemon, which you 
pleafe, put to it ibme butter and flour, make 
your fauce about the thicknefs of cream, put 
it into a bafon or filver-boat, and fet it in your 
difli with your pike, you may lay round your 
pike any fort of fried fifh, or broiled, if you 
have it; you may have the fame fauce for a 
broiled pike, only add a little g®od gravy, a 
few Hired capers, a little parfley, and a 
fpoonful or two of oyfter and cockle pickle 
if you have it. 
202. How to roaji a Pike with a Pudding 
in the Belly. 
Take a large pike, fcale and clean it, draw 
it at the gills. To make a pudding for the 
pike. Take a large handful of bread-crumbs, 
as much beef-fuet Hired fine, two eggs, a lit- 
tle pepper and fait, a little grated nutmeg, a 
little par Hey, fweet-marjoram and lemon- 
peel Hired fine ; fo mix altogether, put it into 
the belly of your pike, fkewer it round and 
lie it in an earthen difh with a lump of but- 
ter over it, a little fait and flour, fo fet it 
in the oven ; an hour will roaH it. 
203. To drefs a Cod’s Head. 
Take a cod’s head, wafh and clean it, 
take out the gills, cut it open, and make it to 
lie flat j (if you have no conveniency of boil- 
ing it you may do it in an oven, and it will be 
as well or better) put it into a copper-difh or 
earthen one, lie upon it a little butter, fait, and flour, and when it is enough take ofx 
the Ikin. 
Take a little white gravy, about a pint of 
oyfters or cockles, a little hired lemon-peel, 
two or three fpoonfuls of white wine, and a- 
bout half a pound of butter thicken’d with 
flour, and put it into your boat or bafon. 
Sauce for the Cod’s Head. 
Take a pint of good gravy, a lobfber or 
crab, which you can get, drefs and put it into 
your gravy with a little butter, juice of le- 
mon, hired lemon-peel, and a few fhrimps 
if you have them ; thicken it with a little 
flour, and put it into your bafon, fct the 
oyfliers on one flde of the difh and this on the 
other; lay round the head boiled whitings, 
or any fried fifli; pour over the head a lit- 
tle melted butter. Garnifh your dihi with 
horfe-radihi, dices of lemon and pickles. 
Another Sauce for a Cod’s Head. 
204. To few Carp or Tench* 
Take your carp or tench and waih them, 
fcale the carp but not the tench, when you 
have cleaned them wipe them with a cloth, 
and fry them in a frying pan with a little but- 
ter to harden the Hein •, before you put them 
into the ftew-pan, put to them a little good 
gravy, the quantity will be according to the 
largenefs of your fifli, with a Jill of claret, 
three or four anchovies at leaft, a little hired 
lemon-peel, a blade or two of mace, let ail 
ftew together, till your carp be enough, over 
a flow fire ; when it is enough take part of the liquor, put to it half a pound of butter, 
and thicken it with a little flour •, lb ferve 
it up. Garnifh your difli with crilp par- 
fley, dices of lemon and pickles. 
If you have not the convenience of flow- 
ing them, you may broil them before a fire ; 
only make the fame fauce. 
205. How to make Sauce for a boiled Sal- 
mon or Turbot. 
Take a little mild white gravy, two or three 
anchovies, a fpoonful oi oyfler or cockle 
pickle, a little Ihred lemon peel, half a pound 
ot butter, a little parlley and fennel Hired 
fmall, and a little juice of lemon, but not 
too much, for fear it fliould take off the 
fweetnefs. 
206. T0 make Sauce for Haddock or Cod, 
eit.er broiled or boiled. 
Take a little gravy, a few cockles, oyfters 
or muflirooms, put to them a little of the gra- 
vy that comes from the fifh, either broiled or 
boiled, it will do very well if you have no 
other gravy, a little catchup and a lump of 
butter; if you have neither oyfters nor cock- 
les you may put in an anchovy or two, and 
thicken with flour; you may put in a few 
Hired capers, or a little mango, if you have 
it. 
207. To few Eels. 
Take your eels, cafe, clean and fkewer 
them round, put them into a flew-pan with a 
little good gravy, a little claret to redden the 
gravy, a blade or two of mace, an anchovy. and alittle lemon-peel-, when they arc enough 
thicken them with a little flour and butter. 
Garnifli your difb with parfley. 
Take your eels, cafe and clean them, fea- 
fon them with nutmeg, pepper and fait, 
fkewer them round, broil them before the fire, 
andbafte them with a little butter; when they 
are almoft enough ftrinkle them over with a 
little fhred parfley, and make your faiice of a 
little gravy, butter, anchovy, and a little 
oyfter pickle if you have it don’t pour the 
fauce over your eels, put it into a china 
bafon, and fet it in the middle of your difli. 
Garnifli with crifp parfley, and ferve them 
up. 
208. To [pitch-cock Eels. 
209. To boil Herrings. 
Take your herrings, fcale and walk them, 
take out the milt and roan, fkewer them 
round, and tie them with a hiring or elfe they 
will come loofe in the boiling and be fpoil’d ; 
fet on a pretty broad ftew-pan, with as much 
water as will cover them, put to it a little fait, 
lie in your herrings with the backs downwards, 
boil with them the milt and roans to lie 
round them ; they will boil in half a quarter 
of an hour over a flow fire •, when they are 
boiled take them up with an egg (lice, fo turn 
them over and fet them to drain, fylake your 
fauce of a little gravy and butter, an anchovy, 
and a little boiled parfiey Hired; put it into the 
bafon, fet it in the middle of the dilh, lie the 
herrings round with their tails towards the bafon, and lie the milts and roans between 
every herring. Garnifh with crifp parfley 
and lemon ; fo ferve them up. 
Scale and walh your herrings clean, llrew 
over them a little flour and fait; let your 
butter be very hot before you put your her- 
rings into the pan, then fiiake them to keep 
them flirting, and fry them over a brifk fire ; 
when they are fried cutoff the heads and bruife 
them, put to them a jill of ale, (but the ale 
muft not be bitter)' add a little pepper and 
fait, a fmall onion or fhalot, if you have 
them, and boil them altogether •, when they 
are boiled, ftrain them, and put them into 
your fauce-pan again, thicken them with a 
little flour and butter, put it into a bafon, 
and fet it in the middle of your difh ; fry 
the milts arid roans together, and lay round 
your herrings.* Garnifh your difh with crifp 
parfley, and ferve it up. 
210. To fry Herrings. 
2ii. To pickle Herrings. 
Scale and clean your herrings, take out the 
milts and roans, and Ikewer them round, 
feafon them with a little pepper and fait, put 
them in a deep pot, cover them with alegar, 
put to them a little whole Jamaica pepper, 
and two or three bay leaves; bake them and 
keep them for ufe. 
Take a fcore or two of oyfters, according 
as you have occafion, put them into a fmall 
flew-pan, with a few bread-crumbs, a little 
212. To Jiew Oysters. water, fhred mace and pepper, a lump of 
butter, and a fpoonful of vinegar, (not to 
make it four) boil them altogether but not 
over much, if you do it makes them hard. 
Garnilh with bread fippets, and ferve them 
up. 
213. To fry Oysters. 
Take a fcore or two of the largefl oyflers 
you can get, and the yolks of four or five 
eggs, beat them very well, put to them a lit- 
tle nutmeg, pepper and fait, a fpoonful of 
fine flour, and a little raw parfley fhred, fo 
dip in your oyflers, and fry them in butter 
a light brown. 
They are very proper to lie about either 
flew’d oyflers, or any other fifli, or made 
difhes. 
Take half a dozen fmallfcallop fhelis, lay 
in the bottom of every fhell a lump of but- 
ter, a few bread-crumbs, and then youroyf- 
ters ; laying over them again a few more bread- 
crumbs, a little butter, and a little beat pep- 
per, fo fet them to crifp, either in the oven 
or before the fire, and ferve them up. 
They are proper for either a fide-difh or 
middle-difh. 
214. Oysters in Scallop Shells. 
215. To keep Herrings all the Tear. 
Take frefh herrings, cut off" their heads, 
open andwafh them very clean, feafon them 
with fait, black pepper, and Jamaica pepper, 
put them into a pot, cover them with white 
wine vinegar and wrater, of each an equal quantity, and fet them in a flow oven to 
bake; tie the pot up clofe and they will keep 
a year in the pickle. 
216. To make artificial Sturgeon another Way. 
O 
Take out the bones of a turbot or bret, 
lay it in fait twenty four hours, boil it with 
good ftore of fait; make you u. pickle of white 
wine vinegar and three quarts of water, 
boil them, and put in a little vinegar in the 
boiling •, don’t boil it over much, if you do 
it will make it foft ; when ’tis enough take 
it out till it be cold, put the fame pickle to 
it, and keep it for ufe. 
Take mufhrooms, and clean them, the but- 
tons you may walh, but the flaps you mull- 
peel both in fide and out; when you have clean- 
ed them, pick out the little ones for pick- 
ling, and cut the reft; in pieces for Hewing; 
walh them and put them into a little water 
give them a boil and it will take off the faint - 
nefs, fo drain from them all the water, then 
put them into a pan with a lump of butter, 
a little Hired mace, pepper and fait to your 
tafte (putting to them a little water) hang 
them over a flow, fire for half an hour, when 
they are enough thicken them with a little 
flour ; ferve them up with fippets. 
217. To fiew Mushrooms. 
218. To make Almond Puffs. 
Take a pound of almonds blanch’d, and 
beat them with orange-flower water, then 
take a pound of fugar, and boil them almoft 
to a candy height, put in your almonds and ftir them on the fire, keep fth ring them till 
they be ftiff, then take them off the fire and 
ftir them till they be cold •, beat them a quarter 
of an hour in a mortar, putting to them a 
pound of fugar fifted, and a little lemon-peel 
grated, make it into a pafte with the whites 
of three eggs, and beat it into a froth more 
or lefs as you think proper; bake them in an 
oven almoft cold, and keep them for ufe. 
Take the largeft muflirooms, fcrape and 
clean them, put them into your pan with a 
lump of butter, and a little fait, let them 
flew over a flow fire whilft they are enough, 
put to them a little mace and whole pepper, 
then dry them with a cloth, and put them 
down into a pot as clofe as you can, and as 
you lie them dowa ftrinkle in a little fait and 
mace, when they are cold cover them over 
with butter; when you ufe them tofs them 
up with gravy, a few bread crumbs and but- 
ter •, do not make your pot over large, but 
rather put them into two pots ; they will 
keep the better if you take the gravy from 
them when they are ftewed. 
They are good for fifli-fauce, or any other 
whilft they are frelh. 
7 
219. To pot Mushrooms. 
220. To fry Trout; or any other Sort of Fifh. 
Take two or three eggs, more or lefs ac- 
cording as you have fifh to fry, take the fifh 
and cut it in thin dices, lie it upon a board, 
rub the eggs over it with a feather, and ftrew 
on a little flour and fait, fry it in fine drip- pings or butter, let the drippings be very hot 
before you put in the fifh, but do not let it 
burn, if you do it will make the fifh black •, 
when the fifh is in the pan, you may do the 
other fide with the egg, and as you fry it lay 
it to drain before the fire till all be fried, then 
it is ready for ufe. 
221. To make Sauce for Salmon or Turbot. 
Boil your turbot or falmon, and fet it to 
drain ; take the gravy that drains from the 
falmon or turbot, an anchovy or two, a lit- 
tle lemon-peel flared, a fpoonful of catchup, 
and a little butter, thicken it with flour the 
thicknefs of cream, put to it a little fhred 
parfley and fennel; but do not put in your 
parfley and fennel till you be juft going to 
fend it up, for it will take off the green. 
The gravy of all forts of fifh is a great 
addition to your fauce, if the fifh be fweet. 
222. To drefs Cod’s Zoons. 
Lie them in water all night, and then boil 
them, if they be fait fhift them once in the 
boiling, when they are tender cut them in 
long pieces, drefs them up with eggs as you 
do fait fifh, take one or two of them and 
cut into fquare pieces, dip them in egg and 
fry them to lay round your difh. 
It is proper to lie about any other difh. 
223. To make Solomon Gundy to eat in Lent. 
Take five or fix white herrings, lay them 
in water all night, boil them as loft as you 
would do for eating, and fhift them in the 
boiling to takeout thefaknefs j when they are boiled take the fifh from the bone, and mind 
you don’t break the bones in pieces, leaving 
on the head and tail take the white part of 
the herrings, a quarter of a pound of an- 
chovies, a large apple, a little onion Hired 
fine, or fhalot, and a little lemon-peel, 
fhred ihem all together, and lie them over the 
Ipiones on both fides, in the fhape of a her- 
ring ; then take off the peel of a lemon very 
thin, and cut it in long bits, juft as it will 
reach over the herrings you muft lie this 
peel over every herring pretty thick. Gar- 
nifli your difh with a few pickled oyfters, 
capers, and mufhrooms, if you have any \ fo 
ferve them up. 
224. Solomon Gundy another Way. 
Take the white part of a turkey, or other 
fowl-, if you have neither, take a little white 
veal and mince it pretty fmall take a little 
hang beef or tongues, fcrapc them very fine, 
a few fhred capers, and the yolks of four or 
five eggs fhred fmall ; take a delf difh and 
lie a delf plate in the difh with the wrong 
fide up, fo lie on your meat and other ingre- 
dients, all fingle in quarters, one to anfwer 
another; fet in the middle a large lemon or 
mango, fo lie round your difh anchovies in 
lumps, pickled oyfters or cockles, and a 
few pickled mufhrooms, dices of lemon and 
capers -, fo ferve it up. 
This is proper for a fide-difh either at 
noon or night. 225. To make Lemon Cheese Cakes. 
Blanch half a pound of almonds, and beat 
them in a ftone mortar very fine, with a lit- 
tle rofe-water ; put in eight eggs, leaving 
out five of the whites i take three quarters 
of a pound of fugar, and three quarters of 
a pound of butter melted, beat ail together 
then take three lemon {kins, boiled tender, 
the rind and all, beat them very well, and 
mix them with the reft, then put them into 
your pafte. 
You may make a lemon-pudding the fame 
way, only add the juice of half a lemon : 
Before you fet them in the oven, grate over 
them a little fine loaf fugar. 
220. To make white Ginger Bread. 
Take a little gum-dragon, lay it in rofe- 
water an nignt, uieh CaKe a pouna orjoraan 
almonds blanch’d with a little of the gum- 
water, a pound of double-refined fugar beat 
and fifted, an ounce of cinnamon beat with a 
little rofe-water, work it into a pafte and 
print it, then let it in a ftove to dry. 
227. To make red Ginger Bread.' 
Take a quart and a jill of red wine, ajill 
and a half of brandy, feven or eight manfhets, 
according to the fize the bread is, grate them, 
(the cruft muft be dried, beat and fifted) 
three pounds and a half of fugar beat and fift- 
ed, two ounces of cinnamon, and two ounces 
of ginger beat and fifted, a pound of almonds 
blanched and beat with rofe-water, put the 
bread into the liquor by degrees, {lining it -ill the time, when the bread is all well mix’d 
take it oft' the fire you muft put the fugar, 
fpices, and almonds into it, when it is cold 
print it keep fome of the fpice to dull the 
prints with. 
Take five pounds of fine flour, (let it be 
dried very well before the fire) and fix pounds 
of currants well drefs’d and rnb’d in cloths af- 
ter they are wafn’d, fet them in a fieve before 
the firej you muft weigh your currants after 
they are cleaned, then take three quarters of 
an ounce of mace, two large nutmegs beaten 
and mix’d amongft the flour, a pound of 
powder fugar, a pound of citron, and a pound 
of candid orange, (cut your citron and o- 
range in pretty large pieces) and a pound of 
almonds cut in three or four pieces long way *, 
then take fixteen eggs, leaving out half of 
the whites, beat your fugar and eggs for half 
an hour with a little fait *, take three Jills of 
cream, and three pounds and a half of butter, 
melt your butter with part of the cream for 
fear it fhould be too hot, put in between a jack 
and a jill of good brandy, a quart of light 
yeaft, and the reft of the cream, mix all your 
liquors together about blood-warm, make a 
hole in the middle of your flour, and put 
in the liquids, cover it half an hour and let 
it ftand to rife, then put in your currants and 
mix all together butter your hoop, tie a 
paper three fold, and put it at the bottom in 
your hoop j juft when they are ready to fet 
228. T0 make a Great Cake. in the oven, put the cake into your hoop at 
three times when you have laid a little pafle 
at the bottom, lay in part of your fweet- 
rneats and almonds, then put in a little pafle 
over them again, and the reft of your fwe’et- 
meats and almonds,- then lay on the reft of 
your pafte, and fet it in a quick oven ; two 
hours will bake it. 
Take two pounds of double-refined fugar. 
beat it, and lift it through a fine fieve •, put 
to it a fpoonful of fine ftarch, a pennyworth 
of gum-arabic, beat them all well together ; 
take the whites of four or five eggs, beat 
them well, and put to them a fpoonful of 
role-water, or orange-flower water, a ipoon- 
ful of the juice of lemon, beat them with the 
whites of your eggs, and put in a little to your 
fugar till you wet it, then beat them for two 
hours whilftyour cake is baking; if you make 
it over thin it will run *, when you lie it on 
your cake you muff lie it on with a knife ; 
if you would have the iceing very thick, you 
muft add a little more fugar; wipe off the 
loofe currants before you put on the iceing, 
and put it into the oven to harden the iceing. 
229. To make Iceing for this Cake. 
230. To make a Plumb Cake. 
Take five pounds of flour dried and cold, 
mix to it an ounce of mace, half an ounce 
of cinnamon, a quarter of an ounce of nut- 
rqegs, half a quarter of an ounce of lemon- 
peel grated, and a pound of fine fugar •, take 
fifteen eggs, leaving out feven of the whites, beat your eggs with half a jill of brandy or 
fack, a little orange-flower water, or rofe 
water *, then put to your eggs near a quart 
of light yeaft, fet it on the fire with a quart 
of cream, and three pounds of butter, let 
your butter melt in the cream, fo let it Hand 
till new milk warm, then fkim off all the butter 
and mofc of the milk, and mix it to your eggs 
and yeaft; make a hole in the middle of 
your flour, and put in your yeaft, ftrinkle 
at the top a little flour, then mix to it a 
little ftfit, fix pounds of currants wellwafh’d,. 
clean’d, dry’d, pick’d, and plump’d by the 
fire, a pound of the beft raiflns ftoned, and 
beat them altogether whilft they leave the 
bowl; put in a pound of candid orange, and 
half a pound of citron cut in long pieces •, 
then butter the girth and fill it full; bake it 
in a quick oven, againft it be enough have 
an icemg ready. 
231. "To make a Cap.away Cake. 
Take eighteen eggs, leave out half of the 
whites, and beat them *, take two pounds of 
butter, wafli the butter clear from milk and 
fait, put to it a little rofe-water, and work 
your butter very well v;ith your hands till it 
take up all the eggs, then mix them in half a 
jack of brandy and lack •, grate into your 
eggs a lemon rind ; put in by degrees (a 
fpoonful at a time) two pounds of fine flour, 
a pound and a half of loaf-fugar, that is 
fitted ahd dry ; when you have mixed them 
very well with your hands, take a thible and \ y ' 
beat it very well for half an hour, till it look 
very white, then mix to it a few feeds, fix 
ounces of caraway comfits, and half apound 
of citron and candid orange ; then beat it 
well,, butter your girth, and put it in a quick 
oven. 
232. To make Cakes to keep all the Tear. 
Have in readinefs a pound and four ounces 
of flour well dried, take a pound of butter 
unfalted, work it with a pound of white fugar 
till it cream, three fpoonfuls of fack, and the 
rind of an orange, boil it till it is not bitter, 
and beat it with fugar, work thefe together, 
then clean your hands, and grate a nutmeg 
into your flour, put in three eggs and two 
whites, mix them well, then with a pafbe-pin 
or thible ftir in your flour to the butter, 
make them up into little cakes, wet the top 
with fack and ftrew on fine fugar i bake them 
on buttered papers, well floured, but not 
too much *, you may add a pound of cur- 
rants walked and warmed. 
233. To make Shrewsberry Cakes. 
Take two pounds of fine flour, put to it a 
pound and a quarter of butter (rub them ve- 
ry-well) a pound and a quarter of fine fugar 
fifted, grate in a nutmeg, beat in three whites 
of eggs and two yolks, with a little role- 
water, and fo knead your pafte with it, let it 
lay an hour, then make it up into cakes, prick 
them and lay them on papers, wet them with 
a feather dip’d in role-water,, and grate over 110 
them a little fine fugar bake them in a flow 
oven, either on tins or paper. 
234- To make a fine Cake. 
Take five pounds of fine flour dried, and 
keep it warm •, four pounds of loaf-ftigar 
pounded, fifted and warmed; five pounds of 
currants well cleaned and warmed before the 
fire *, a pound and a half of almonds blanch’d, 
beat, dried, flit and kept warm •, five pounds 
of good butter well wafh’d and beat from the 
water*, then work it an hour and a half till 
it comes to a fine cream j put to the butter 
all the fugar, work it up, and then the flour, 
put in a pint of brandy, then all the, whites 
and yolks of the eggs, mix all the currants 
and almonds with the reft. There muft 
be four pounds of eggs in weight in the 
ihells, the yolks and the whites beat them 
feparate, the whites beat to a froth; you 
muft not ceafe beating till they are beat to a 
curd, to prevent oiling*, to this quantity of 
cake put a pound and a half of orange-peel 
and citron fhrcd, without plumbs, and half 
a pound of caraway feeds, it will require 
fpur hours baking, and the oven muft be 
as hot as for bread, but let it be well flaked 
when it has remained an hour in the oven, 
and ftop it ciofe •, you may ice it if you pleafe. 
12Z. To make a Seed Cake. 
_ 
Take one quartern of fine flour well dri- 
ed before the fire, when it is cold rub in a 
pound of butter take three quarters of a 
pound of caraway comfits, fix fpoonfuls of new yeaft, fix fpoonfuls of cream, the yolks 
of fix eggs and two whites, and a little fack 
mix all thefe together in a very light pafte, 
fet it before the fire till it rife, and fo bake 
it in a tin. 
236. To make an ordinary Plumb Cake. 
Take a pound of flour well dried before 
the fire, a pound of currants, two penny- 
worth of mace and cloves, two eggs, four 
fpoonfuls of good new yeaft, half a pound 
of butter, half a pint of cream, melt the but- 
ter, warm the cream, and mix altogether in 
a very light pafte, butter your tin before you 
put it in ; an hour will bake it. 
237. To make an Angelica Cake. 
Take the ftalks of angelica boil and green 
them very well, put to every pound of pulp 
a pound of loaf-fugar beaten very well, and 
when you think it is beaten enough, lay them 
in what fafhion you pleafe on glafles, and as 
they dandy turn them. • 
2,38. To make King Cakes. 
Take a pound of flour, three quarters 
of a pound of butter, half a pound of Cigar 
and half a pound of currants, well cleaned ; 
rub your butter well into your flour, and put 
in as many yolks of eggs as will lithe them, 
then put in your fugar, currants, and fomc 
mace, flared in as much as will give them a 
tafte, fo make them up in little round cakes, 
and butter the papers you lie them on. 
230. To make Breakfast Cakes. 
Take a pound of currants well walked,. (rub them in a cloth till dry) a pound of 
flour dried before a fire, take three eggs, 
leave out one of the whites, four fpoonfuls 
of new yeaft, and four fpoonfuls of fack or 
two of brandy, beat the yeaft and eggs well 
together ; then take a jill of cream, and 
fomething above a quarter of a pound of but- 
ter, fet them on a fire, and ftir them till 
the butter be melted, (but do not let them 
boil) grate a large nutmeg into the flour, 
with currants, and five fpoonfuls of fugar ; 
mix all together, beat it with your hand till 
it leave the bowl, then flour the tins you 
put the pafte in, and let them ftand a little 
to rife, then bake them an hour and a quar- 
ter. 
240. ‘To make Macap.oons. 
Take a pound of blanched almonds and 
beat them, put fome rofe-water in while beat- 
ing; (they muft not be beaten too fmall) mix 
them with the whites of five eggs, a pound 
of fugar finely beaten andfifted, and a hand- 
ful of flour, mix allthefe very well together, 
lay them on wafers, and bake them in aveiy 
temperate oven, (it mull not be fo hot as for 
manchet) then they are fit for ufe. 
Take two pounds of flour, a pound of 
butter, a pint of cream, four eggs, (leaving 
cut two of the whites) and two fpoonfuls of 
yeaft:, fet them to rife a little; when they are 
mixed add half a pound of fugar, and half a 
pound of caraway comfits, make them up 
241. To make Wiggs. with fugar and bake them in a dripping 
pan.. 
242. Tq make Raspberry Cream. 
Take rafpberries, bruife them, put ’em in a 
pan on a quick fire whilft the juice be dried 
’ up, then take the fame weight of fugar as 
you have of rafpberries, and fet them on a flow 
lire, let them boil whilft they are pretty ftifF; 
make them into cakes, and dry them near 
the fire, or in the fun. 
243. To make Queen Cakes. 
Take a pound of London flour dry’d well 
before the fire, nine eggs, a pound of loaf 
fugar, beaten and fifted, put one half to your 
eggs and the other to your butter ; take a 
pound of butter and melt it without water, put 
it into a ftone bowl, when it is ahnoft cold put 
in your fugar, and a fpoonful or two of rofe 
water, beat it very quick for half an hour, 
rill it Ibe as white as cream; beat the eggs 
and nigar as long and very quick, whilft they 
be white •, when they are well beat mix them 
all together;, then take half a pound of currants 
cleaned well, and a little Hired mace, fo you 
may fill one part of your tins before you put 
in your currants •, you may put a quarter of 
a pound of almonds Aired (if you pleafe) 
into them that is without the currants ; you 
may ice them if you pleafe, but do not let 
the iccing be thicker than you may lie on 
with a little bruAi. 
244. To make a Biscuit Cake. 
Take a pound of London flour dry’d be- fore the fire, a pound of loaf fugar beaten 
and fitted, beat nine eggs and a fpoonful or 
two of rofe water with the fugar for two 
hours, then put them to your flour and mix 
them well together ; put in'an ounce of ca- 
raway feeds, then put it into your tin and 
bake it an hour and a half in a pretty quick 
oven. 
245. To make Cracknels. 
Take half a pound of fine flour, half a 
pound of fugar, two ounces of butter, two 
eggs, and a few caraway feeds •, (you mud 
beat and fift the fugar) then put it to your 
flour and work it to pafte •, roll them as thin 
as you can, and cut them out with queen 
cake tins, lie.them on papers and bake them 
in a flow oven. 
* * They are properto eat with chocolate. 
246. To make Portugal Cakes. 
Take a pound of flour, a pound of but- 
ter, a pound of fugar, a pound of currants 
well cleaned, and a nutmeg grated ; take half 
of the flour and mix it with fugar and nut- 
meg, melt the butter and put into it the yolks 
of eight eggs very well beat, and only four 
of the whites, and as the froth rifes put it 
into the flour, and do fo till all is in •, then 
beat it together, fliil ftrewing in fome of 
the other half of the flour, and beat it till1 
all the flour be in, then butter the pahs and 
fill them, but do no£bake them too much j 
you may ice them if you pleafe, or you may 
ftrcw caraway comfits of all forts on them when they go into the oven. The currants 
muft be plump’d in warm water, and dried 
before the fire, then put them into your 
cakes. 
247. To make Plumb-Cakes another Way, 
Take two pounds of butter, beat it with a 
little rofe water and orange-flour-water till 
it be like cream, two pounds of flour dried 
before the fire, a quarter of an ounce of 
mace, a nutmeg, half a pound of loaf fu- 
gar, beat and fifted, fifteen eggs (beat the 
whites by themfelves and yolks with your 
fugar) a jack of brandy and as much fack, 
two pounds of currants very well cleaned, and 
half a pound of almonds blanch’d and cut in 
two or three pieces length way, fo mix all 
together, and put it into your hoop or tin ; 
you may put in half apoi*nd of candid orange 
and citron if you pleafe ; about an hour will 
bake it in a quick oven ; if you have a mind 
£0 have it iced a pound of fugar will ice it. 
Take two pounds of treacle, two pounds 
and a quarter of flour, an ounce of beat 
ginger, three quarters of a pound of fugar, 
two ounces of coriander feeds, two eggs,, a 
pennyworth of new ale with the yeafl; on it, 
a glafs of brandy, and two ounces of lemon- 
peel, mix all thefe together in a bowl, and fet 
it to rife for half an hour, then put it into a 
tin to bake, and wet it with a little treacle 
and water *, if you have a quick oven an, 
hour and. a hilf will bake it. 
248. To make a Ginger Bread Cake-. 249. To make Chocolate Cream. 
Take four ounces of chocolate, more or 
lefs, according as you would have your difh 
in bignefs, grate it and boil it in a pint of 
cream, then mill it very well with a choco- 
late flick ; take the yolks of two eggs and 
beat them very well, leaving out the ftrain, 
put to them three or four fpoonfulsof cream, 
mix them all together, let it on the fire, and 
keep ftirring it till it thicken, but do not let 
it boil •, you muft fweeten it to your tafte, 
and keep ftirring it till it be cold, fo put it 
into your glaiTes or china difhes, which you 
pleafe. 
250. To make white Lemon Cream. 
Take a jill of fpring water and a pound 
of fine fugar, fet it over a fire till the fuerar 
tD “ # O 
and water be diffolv’d, then put the juice of 
four good lemons to your fugar and water, 
the whites of four eggs well beat, fet it on 
the fire again, and keep it ftirring one way 
till it juft fimmers and doss not boil, ftrain it 
thro’ a fine cloth, then put it on the fire a- 
gain, adding to it a fpoonful of orange-flow- 
er water, ftir it till it thickens on a flow lire, 
then ftrain into bafons or glades for your ufe; 
do not let it boil, if you do it will curdle. 
251. T0 make Cream Curds. 
Take a gallon of water, put to it a quart 
of new milk, and a little fait, a pint of fweet 
cream and eight eggs, leaving out half of the 
whites and drains, beat them v ery well, put 
to them a pint of four cream, mix them very well together, and when your pan is juft at 
boiling (but itmuft not boil) put in the four 
cream and.your eggs, ftir it about to keep 
it from fettling to the bottom i let it ftand 
whilfl it begins to rife up, then have a little fair 
water, and as they rife keep putting it in 
whilfl: they be well rifen, then take them off 
the fire, and let them ftand a little to fadden; 
have ready a fieve with a clean cloth over it, 
and take up the curds with a ladle or egg- 
flicer, whether you have •, you muft always 
make them the night before you ufe them •, 
this quantity will make a large difh if your 
cream be good j if you think your curds be 
too thick, mix to them two or three fpoon- 
fuls of good cream, lie them upon a china 
difh in lumps ; fo ferve them up. 
252, To make Appr.p 
Take half a dozen large apples, (codlings 
or any other apples that will be foft) and cod- 
dle them *, when they are cold take out the 
pulp ; then take the whites of four or five 
eggs, (leaving out the drains) three quar- 
ters of a pound of double-refined fugar beat 
and fifted, a fpoonful or two of rofe-water 
and grate in a little lemon-peel, fo beat all 
together for an hour, whilft it be white, thea 
lay it on a china difh, fo ferve it up. 
Take a pint of cream and boil it, three 
fpoonfuls of London flour, mix’d with a 
little milk, put in three eggs, and beat them 
very well with the flour,- a little fait, a 
253. To fry Cream to eat hot. fpoonful or two of fine powder fugar, mix 
them very well •, then put your cream to them 
on the fire and boil it •, then beat two eggs 
more very well, and when you take your pan 
off the fire ftir them in, and pour them into 
a large pewter difh, about half an inch thick •, 
when it is quite cold cut it out in fquare bits, 
and fry it in butter, a light brown; as you fry 
them fet them before the fire to keep hot and 
crifp, fo difh them up with a little white 
wine, butter and fugar for your fauce, in a 
china cup, fet it in the midft, and grate over 
fome loaf fugar. 
254. To make Rice or Almond Cream. 
Take two quarts of cream, boil it with 
what feafoning you pleafe, then take it from 
the fire and fweeten it, pick out the feafon- 
ing and divide it into two parts, take a quar- 
ter of a pound of blanch’d almonds well beat 
with orange flower water, fet that on the 
fire, and put to it the yolks of four eggs 
well beat and ftrained, keep it ftirring all the 
time it is on the fire, when it rifes to boil 
take it off, ftir it a little, then put it into your 
bafon, the other half fet on the fire, and 
thicken it with flour of rice ; when you 
take it off put to it the juice of a lemon, 
orange-flower water or fack, and ftir it till 
it be cold, then ferve it up. 
255. To make Calf’s Foot Jelly. 
Take four calf s feet and drefs them, boil 
them in fix quarts of water over a How fire, 
whilft ail the bones will come out, and half the water be boiled away, ftrain it into a 
Hone-bowl, then put to them two or three 
quarts more water, and let it boil away to 
one : If you want a large quantity of flum- 
mery or jelly at one time, take two call’s 
feet more, it will make your flock theftrong- 
ei'i you muftmake your flock the day before 
you ufe it, and before you put your flock into 
the pan take off the fat, and put it into 
your pan to melt, take the whites of eight or 
ten eggs, juft as you have jelly in quantity, 
(for the more whites you have makes your 
jelly the finer) beat your whites to a froth, 
and put to them five or fix lemons, according 
as they are of goodnefs, a little white wine 
or rhenifh, mix them well together (but let 
not your flock be too hot when you put them 
in) and fweeten it to your tafte ; keep it Air- 
ing all the time whilft it boil •, take your bag 
arid dip it in hot water, and wring it well 
out, then put in your jelly, and keep it fluff- 
ing whilft it comes clear •, throw a lemon- 
peel or two into your bag as the jelly is com- 
ing off, and put in fome bits of peel into your 
glaffes. 
You may make hartfhorn jelly the fame 
way. 
256. To make Orange Cream. 
Take two fevile oranges, and peel them 
very thin, put the peel into a pint of fair 
water, and let it lie for an hour or(two; take 
four eggs, and beat them very well, put to 
them the juice of three or four oranges, ac- according as they are in goodnefs, and fweeten 
them with double refin’d fugar to your tade, 
mix the water and fugar together, and drain 
them thro’ a fine cloth into your tankard, 
and fet it over the fire as you did the lemon 
cream, and put it into your glaffes for ufe. 
257. 'To make yellow Lemon Cream. 
Take two or three lemons, according as 
they are in bignefs, take off the peel as thin 
as you can from the white, put it into a pint 
of clear water, and let it lie three or four 
hours •, take the yolks of three or four eggs, 
beat them very well, about eight ounces of 
double refin’d fugar, put it into your water 
to dilfolve, and a fpoonful or two of rofe- 
water or orange-flower-water, which you can 
get, mix all together with the juice of two of 
t 1 • r t 
your lemons, ana ir your lemons prove not 
good, put in the juice of three, fo drain them 
through a fine cloth into a filver tankard, 
and fet it over a dove or chafing dilh, dir- 
ring it all the time, and when it begins to be 
as thick as cream take it off, but don’t let it 
boil, if you do it will curdle, dir it whild it 
be cold, and put it into glaffes for ufe. 
258. To make white Lemon Cream another 
way. 
Take a pint of fpring water, and the 
whites of fix eggs, beat them very well to a 
froth, put them to your water, adding to it 
half a pound of double refin’d fugar, a Ipoon- 
ful of orange-flower water, and the juice of 
three lemons, lb mix all together, and drain them through a fine cloth into your filv£r 
tankard, fet it over a flow fire in a chafing 
difh, and keep ftirring it all the time *, as you 
fee it thickens take it off, itwillfooner curdle 
than be yellow, ftir it whilft it be cold, and 
put it in fmall jelly glaffes for ufe. 
Take two ounces of fago, wafh it in a 
little water, fet it on to cree in a pint of 
milk, and let it cree till it be tender, when it 
is cold put to it three jills of cream, boil it 
altogether with a blade or two of mace, or a 
ftick of cinnamon •, take fix eggs, leave out 
the drains, beat them very well, mix a little 
of your cream amongft your eggs, then mix 
altogether, keep ftirring it as you put it in, fo 
fet it over allow fire, and ftir it about whilfl it 
be the thicknefs of a good cream •, you mull not 
let it boil; when you take it off the fire put in 
a tea cup full of brandy, and fweeten it to your 
tafte, then put it into pots or glaffes for ufe. 
You may have half the quantity if youpleafe. 
259. To make Sago Custards. 
260. To make Almond Custards. 
Boil two quarts of fweet cream with a ftick 
of cinnamon •, take eight eggs, leaving outi 
all the whites but two, beat them very well; 
take fix ounces of Jordan almonds, blanch 
and beat them with a little rofe-water, fo 
give them a boil in your cream; put in half a 
pound of powder fugar, and a little of your 
cream amongft your eggs, mix altogether, 
and fet them over a flow fire, ftir it all the 
time whilft it be as thick as cream, but don’t let it boil i when you take it off put in a little 
brandy to your tafte, fo put it into your cups 
for ufe, 
You may make rice-cuftardthe fame way. 
261. TomakeaSACK Posset. 
Take a quart of cream, boil it with two 
or three blades of mace, and grate in a long 
bifcuit •, take eight eggs, leave out half the 
whites, beat them very well, and a pint of 
goofeberry wine, make it hot, fo mix it well 
with your eggs, let it over a How fire, and 
ftir it about whilft it be as thick as cuftard; fet 
a difh that is deep over a ftovc, put in your 
fack and eggs, when your cream is boiling ] 
hot, put it to your fack by degrees, and ftir ! 
it all the time it ftands over your ftove, 
whilft it be thoroughly hot, but don’t let it 
boil; you mull make it about half an hour 
before you w’ant it-, fet it upon a hot hearth, 
and then it will be as thick as cuftard ; make 
a little froth of cream, to lay over the pof- 
fet; when you difli it up fweeten it to your 
tafte; you may make it without bifcuit if 
you pleafe, and don’t lay on your froth till 
you ferve it up. 
Take a pint of good thick cream, grate 
into it the outermoft fkin of two lemons, and 
fqueeze the juice into a jack of white wine, 
and fweeten it to your tafte ; take the whites 
of two eggs without the drains, beat them to 
a froth, fo whifk them altogether in a Hone 
bowl for half an hour, then put them into 
glafles for ufe. 
262. To make a Lemon Posset. Take two porringers of cream and one of 
white wine, grate in the (kin of a lemon, 
take the whites of three eggs, fweeten it to 
your tafle, then whip it with a whifk, take 
off the froth as it rifes, and put it into your 
fillabub-glafies or pots, whether you have, 
then they are fit for ufe. 
263. To make whipt Sillabubs, 
264. To make Almond Butter. 
Take a quart of cream, and half a pound 
of almonds, beat them with the cream, then 
ftrain it, and boil it with twelve yolks of eggs 
and two whites, till it curdle, hang it up in a 
cloth till morning and then fweeten it *, you 
may rub it through a fieve with the back of 
a fpoon, or ftrain it through a coarfe cloth. 
265. To make Black Caps. 
Take a dozen of middling pippins and cut 
them in two, take out the cores and black 
ends, lay them with the flat fide downwards, 
fet them in the oven, and when they are about 
half roafted take them out, wet them over 
with a little rofe water, and grate over them 
loaf fugar, pretty thick, fet them into the 
oven again, and let them Hand till they are 
black j when you ferve them up, put them 
either into cream or cuftard, with the black 
fide upwards, and fet them at equal dif- 
tances. 
Take the necks and gizzards of your 
ducks, a fcragof mutton if you have it, and 
make a little fweet gravy, put to it a few 
266. To make Sauce for tame Ducks. bread crumbs, a fmall onion, and a little 
whole pepper, boil them for half a quarter of 
an hour, put to them a lump of butter, and 
if it is not thick enough a little flour, fo fait 
it to your tafte. 
267. To make Sauce for a Green Goose. 
Take a little good gravy, a little butter, 
and a few fcalded goofeberries, mix all toge- 
ther, and put it on the difh with your goofe. 
268. To make another Sauce for Green- 
Goose. 
Take the juice of forrel, a little butter, 
and a few fcalded goofeberries, mix them to- 
gether, and fweeten it to your tafte ; you 
muft not let it boil after you put in the for- 
rel, if you do it will take off the green. 
You muft put this fauce into a bafon. 
Take a pint of ftiff jelly made of calf’s 
feet, put to it a jill or better of good cream, 
and four ounces of almonds, blanch and beat 
them fine with a little rofe-water, then put 
them to your cream and jelly, let them boil 
together for half a quarter of an hour, and 
fweeten it to your tafte •, ftrain it through a 
fine cloth, and keep it ftirring till it be quite 
cold, put it in cups and let it Hand all night, 
loofen it in warm water and turn it out into 
your difh, fo fervc it up, and prick it with 
blanch’d almonds. 
260. To make Almond Flummery. 
270. To make Calf’s Foot Flummery. 
Take two call’s feet, when they are 
drefs’d, put two quarts of water to them, boil them over a How fire till half or better 
be confumed ; when your ftock is cold, if it 
be too ftiff, you may put to it as much cream 
as jelly, boil them together with a blade or 
two of mace, fweeten it to your tafte with 
loaf-fugar, ftrain it through a fine cloth, ftir 
it whilft it be cold, and turn it out, but firft 
loofen it in warm water, and put it into your 
dilh as you did the other flummery. 
271. To fiew Spinage with poached Eggs. 
Take two or three handfuls of young ipi- 
nage, pick it from the ftalks., wafli and drain 
it very clean, put it into a pan with a lump 
of butter, and a little fait, keep ftirring it all 
the time whilft it be enough, then take it 
out and fqueeze out the water, chop it and 
ftir in a little more butter, lie it in your difli 
in quarters, and betwixt every quarter a 
poached egg, and lie one in the middle; fry 
fome fippcts of white bread and prick them 
in your fpinage, fo fcrve them up. 
This is proper for a fide-difh either for 
noon or night. 
Take half a pound of the beft Jordan al- 
monds, and four ounces of bitter almonds, 
blanch and fet them before the fire to dry, 
beat them in a marble mortar with a little 
white of an egg, then put to them half a 
pound of powder fugar, and beat them alto- 
gether to a pretty ftiff pafte ; you may beat 
your white of egg very well before you put 
it in, fo take it out, roll it with your hand 
272. To make Ratafia Drops. upon a board with a little fugar, then cut 
them in pieces,* and lie them on Iheets of 
tin or paper, at equal diftanccs, that they 
don’t touch one another, and fet them in a 
flow oven to bake. 
273. To fry Artichoke Bottoms. 
Take artichoke bottoms when they are at 
the full growth, and boil them as you would 
do for eating, pull off the leaves, and take 
out the choke, cut off the ftalks as clofe as 
you can from the bottom •, take two or three 
eggs, beat them very well, fo dip your arti- 
chokes in them, and ftrew over them a little 
pepper and fait •, fry them in butter, fome 
whole and fome in halves; ferve them up 
with a little butter in a china cup, fet it in 
the middle of your difh, lie your artichokes 
round, and ferve them up. 
They are proper for a fide diffl either noon 
or night. 
274. To fricaffee Artichokes. 
Take artichokes, and order them the fame 
way as you did for frying, have ready in a 
ftew-pan a few morels and truffles, dewed 
in brown gravy, fo put in your artichokes, 
and give them a fhake altogether in your 
ftew-pan, and ferve them up hot, with fip- 
pets round them. 
275. To dry Artichoke Bottoms. 
Take the largeft artichokes you can get, 
when they are at their full growth, boil them 
as you would do for eating, pull off the 
leaves and take out the choke •, cut off the ftalk as dole as you can, lie them on a tin 
dripping-pan, or an earthen difh, let them 
in a flow oven, for if your oven be too hot it 
will brown them •, you may dry them before 
the fire if you have conveniency ; when they 
are dry put them in paper bags, and keep 
them for ufe. 
276. To Jtew Apples. 
Take a pound of double refin’d fugar, with 
a pint of water, boil and fkim it, and put 
into it a pound of the largeft and cleared: pip- 
pins, pared and cut in halves; if little, let 
them be whole; core them and boil them 
with a continual froth, till they be as tender 
and clear as you would have them, put in the 
juice of two lemons, (but firfb take out the 
apples,) a little peel cut like threads, boil 
down your firup as thick as you would have 
it, then pour it over your apples •, when you 
difh them, flick them with long bits of can- 
did orange, and fome with almonds cut in 
long bits, fo ferve them up. 
You mull flew them the day before you 
ufe them. 
277. Tfl fiew Apples another way. 
Take kcntifh pippins or john apples, pare 
and flicc them into fair water, fet them on a 
clear fire, and when they are boiled to mafh, 
let the liquor run through a hair-fieve ; boil 
as many apples thus as will make the quanti- 
ty of liquor you would have; to a pint of 
this liquor you mull have a pound of double 
refin’d loaf fugar in great lumps, wet the lumps of fugar with the pippin liquor, and 
fet it over a gentle fire, let it boil, and fkim 
it well •, whilil you are making the jelly, you 
mult have your whole pippins boiling at the 
fame time ; (they mult be the faireft and belt 
pippins you can get) fcope out the cores, and 
pare them neatly, put them into fair water as 
you do them ; you mult likewife make a fir- 
up ready to put them into, the quantity as 
you think will boil them in clear make the 
firup with double refin’d fugar and water. 
Tie up your whole pippins in a piece of fine 
cloth or muffin feverally, when your fugar 
and water boils put them in, let them boil 
very fail, fo fail that the firup always boils 
over them •, fometimes take them off, and 
then fet them on again, let them boil till they 
be clear and tender ; then takeoff the muflin 
they were tied up in, and put them into glaf- 
fes that will hold but one in a glafs ; then fee 
if your jelly of apple-johns be boiled to 
jelly enough, if it be, fqueeze in the juice of 
two lemons, and let it have a boil ; then 
ftrain it through a jelly bag into the glafles 
your pippins are in you muft be fure that 
your pippins be well drained from the firup 
they were boiled in j before you put them in- 
to the glaffes, you may, if you pleafe, boil 
little pic ces of lemon-peel in water till they 
be tender, and then boil them in the firup 
your pippins were boiled in •, then take them 
out and lay them upon the pippins before the 
jelly is put in, and when they are cold paper 
them up. 275. To make Plumb Gruel. 
Take half a pound of pearl barley, fet it 
on to cree; put to it three quarts of water *, 
when it has boiled a while. Drift it into another 
frefii water, and put to it three or four blades 
of mace, a little lemon-peel cut in long 
pieces, fo let it boil whilft the barley be very 
foft; if it be too ,thick you may add a little 
more water; take half a pound of currants, 
wafii them well and plump them, and put to 
them your barley, half a pound of raifins 
and ftone them •, let them boil in the gruel 
whiifl they are plump, when they are enough 
put to them a little white wine, a little juice 
of lemon, grate in half a nutmeg, and fweet- 
en it to your tafte, fo ferve them up. 
2to. To make Rice Gruel. 
Boil half a pound of rice in two quarts of 
foft water, as loft as you would have it for 
rice milk, with fome flices of lemon-peel, 
and a flick of cinnamon ; add to it a little 
white wine and juice of lemon to your tafte, 
put in a little candid orange diced thin, and 
fweeten it with fine powder fugar •, don’t let 
it boil after you put in your wine and lemon, 
put it in a china difli, with five or fix Dices 
of lemon, fo ferve it up. / b 
280. To make Scotch Custard, to eat hot 
for Supper. 
Boil a quart of cream with a flick of cin- 
namon, and a blade of mace ; take fix eggs, 
both yolks and whites (leave out the drains) 
and beat them very well, grate a long bifcuit into your cream, give it a boil before you put 
in your eggs, mix a little of your cream a- 
mongfl your eggs before you put ’em in, fo 
fet it over a flow fire, flirring it about whilfl 
it be thick, but don’t let it boil •, take half a 
pound of currants, wafli them very well, and 
plump them, then put them to your cuflard ; 
you mull let your cuflard be as thick as will 
bear the currants, that they don’t fink to the 
bottom ; when you are going to difh it up, 
put in a large glafs of fack, flir it very well, 
and ferve it up in a china bafon. 
281. To make a Dijh of mull’d Milk. 
Boil a quart of new milk with a flick of 
cinnamon, then put to it a pint of cream, and 
let them have one boil together, take eight 
eggs, (leave out half of the whites and all 
the flrains) beat them very well, put to them 
a jiii of milk, mix all together, and fet it over 
a How fire, flir it whilfl it begins to thicken 
like cuflard, fweeten it to your tafle, and 
grate in half a nutmeg •, then put it into your 
difh with a toafl of white bread. 
This is proper for a fupper. 
Take two ounces of ifmglafs and break it 
into bits, put it into hot water, then put half 
a pint of new milk into the pan with the 
ifmglafs, fet it on the fire to boil, and put 
into it three or four flicks of good cinnamon, 
two blades of mace, a nutmeg quartered, and 
two or three cloves, boil it till the ifmglafs be 
diffolved, run it through a hair-fieve into a 
282. To make Leatch. large pan, then put to it a quart of cream 
fweetened to your tafte with loaf hagan, and 
boil them a while together ; take a quarter of 
a pound of blanch’d almonds beaten in rofe- 
water, and ftrain out all the juice of them in- 
to the cream on the fire, and warm it, then 
take it off and ftir it well together ; when it 
has cooled a little take a broad lhallow difti 
and put it into it through a hair-fieve, when 
it is cold cut it in long pieces, and lay it a- 
crofs whilft you have a pretty large diih; fo 
ferve it up. 
Sometimes a lefs quantity of ifinglafs will 
do, according to the goodnefs : Let it be the 
whiteft and cleared: you can get. 
You muft make it the day before you 
want it for life. 
283. ITo make Scotch Oysters. 
Take two pounds of the thick part of a 
leg of veal, cut it in little bits clear from the 
Ikins, and put it in a marble mortar, then 
hired a pound of beef fuet and put to it, and 
beat them well together till they be as fine as 
pafte ; put to it a handful of bread-crumbs 
and two or three eggs, feafon it with mace, 
nutmeg, pepper and fait, and work it wail 
together *, take one part of your forc’d-meat 
and wrap it in the kell, about the bigncfs of 
a pigeon, the reft make into little flat cakes 
and fry them •, the rolls you may either broil 
in a dripping-pan, or fet them in an oven ; 
three is enough in a dilh, fet them in the 
middle of the difli and lay the cakes round ; then take fome ftrong gravy, fhred in a few 
capers, and two or three mufhrooms or oyf- 
ters if you have any, fo thicken it up with a 
lump of butter, and ferve it up hot. Gar- 
nifti your difh with pickles. 
284. To boil Broccoli. 
Take broccoli when it is feeded, or at any 
other time ; take off all the low leaves of 
your ftalks and tie them up in bunches as you 
do afparagus, cut them the fame length you 
peel your ftalks ; cut them in little pieces, 
and boil them in fait and water by them- 
felves •, you muft let your water boil before 
you put them in *, boil the heads in fait and 
water, and let the water boil before you put 
in the broccoli; put in a little butter; it 
takes very little boiling, and if it boil too 
quick it will take off all the heads ; you muft 
drain your broccoli through a fieve as you do 
afparagus f lie the ftalks in the middle, and the 
bunches round it, as you would do afpa- 
ragus. 
This is proper either for a ftde-diih or a 
middle-difh. 
285. To boil Savoy Sprouts. 
If your favoys be cabbag’d, drefs off the 
out leaves and cut them in quarters •, take off 
a little of the hard ends, and boil them in a 
large quantity of water with a little fait; 
when boiled drain them, lie them round your 
meat, and pour over them a little butter. 
Any thing will boil greener in a large 
quantity of water than otherwife. 133 
286, To 101 l Cabbage Sprouts. 
T akc your Jp routs, cut off the outfide leaves 
and the hard ends, Hired and boil them as you 
do other greens, not forgetting a little butter. 
287. T'o fry Parsneps to look like Trout. 
/ , ~ , 9 
Take a middling fort ofparfneps, not over 
thick, boil them as foft as you would do for 
eating, peel and cut them in two the long 
way ; you mull only fry the fmall ends, not 
the thick ones; beat three or four eggs, put 
to them a fpoonful of flour, dip in your 
parfneps, and fry them in butter a light brown, 
have for your lauce a little vinegar and but- 
ter ; fry fome Dices to lie round about the 
dilb, and fo ferve them up. 
Take an old penny loaf and cut off the 
cruft, flice it thin, put to it as much hot 
cream as will wet it, then put to it fix eggs 
well beaten, a little Hired lemon-peel, a little 
nutmeg and fait, and fweeten it to your 
tafte-, green it as you did your baked tan- 
fey •, fo tie it up in a cloth and boil it (it 
will take an hour and a quarter boiling) 
when you difti it up ftick it with candid 
orange, and lie a fevile orange cut in quar- 
ters round your difti •, ferve it up with a lit- 
tle plain butter. 
2 88. To make Tansey another Way. 
2 Bq. To make Gooseberry Cream. 
Take a quart of goofeberries, pick, coddle,, 
and bruifethem very well in a marble mortar 
or wooden bowl, and rub them with the back 
of a fpocn through a hair-ficve, till you take out all the pulp from the feeds*, take a pint 
of thick cream, mix it wellamongyour pulp, 
grate in fome lemon-peel, and iweeten it to 
your taile *, ferve it up either in a china difh 
or an earthen one. 
290. *To fry Parsneps another way. 
Boil your parfneps, cut them in pieces 
about the length of your finger, dip them 
in egg and a little flour, and fry them a 
light brown ; when they are fried difli them 
up, and grate over them a little fugar : You 
mufc have for the fauce a little white wine, 
butter, and fugar in a bafon, and let in the 
middle of your difli. 
Take ten apricocks, pare, ftone, and cut 
them in two, put them into a pan with a 
quarter of a pound of loaf fugar, boil them 
pretty quick whilfl they look clear, fo let them 
Hand whilfl: they are cold ; then take fix 
eggs, (leave out half of the whites) beat them 
very well, add to them a pint of cream, mix 
the cream and eggs well together with a 
fpoonful of rofe-water, then put in your a- 
pricocks, and beat them very well together, 
with four ounces of clarified butter, then put 
it into your difli with a thin pafte u«nder it j 
half an hour will bake it. 
29,1. ’To make Apricock Pudding. 
292. cTo make. Aprigock Custard. 
Take a pint of cream, boil it with a flick 
cf cinnamon and fix eggs, (leave out four of 
the whites) when your cream is a little cold, 
mix your eggs and cream together, with 3 quarter of a pound of fine fugar, fet it over 
a How fire, ftir it all one way whilft it begin 
to be thick, then take it off and ftir it whilft 
it be a little cold, and pour it into your difh; 
take fix apricocks, as you did for your 
pudding, rather a little higher; when they 
are cold lie them upon your cuftard at 
equal diftances •, if it be at the time when 
you have no ripe apricocks, you may lie pre- 
lerv’d apricocks. 
293. To 'fnakc Jumballs another IVay. 
Take a pound of meal and dry it, a pound 
of fugar finely beat, and mix thefe together ; 
then take the yolks of five or fix eggs, half a 
jill'of thick cream, or as much as will make it 
up to a pafte, and fome coriander feeds, lay 
them on tins and prick them; bake them in a 
quick oven ; before you fet them in the oven 
wet them with a little rofc-water and double 
refin’d fugar to ice them. 
294. To make Peach or Apricock Chips. 
Take a pound of chips to a pound of fu- 
gar, let not your apricocks be too ripe, pare 
them and cut them into large chips take 
three quarters of a pound of fine fugar, ftrew 
moll; of it upon the chips, and let them Hand 
till the fugar be diflblv’d, let them on the fire, 
and boil them till they are tender and clear, 
ftrewing the remainder of the fugar on as they 
boil, fkim them clear, and lay them in glafles 
or pots Angle, with fome firup, cover them, 
with double refin’d fugar, fet them in a Hove, 
and when they are crifp on one fide turn the ether on glafles and parch them, then fet 
theni into the dove again ; when they are 
pretty dry, pour them on hair-fieves till they 
are dry enough to put up. 
299. To make Sago Gruel. 
Take four ounces of fago and wadi it, fet 
it over a flow fire to cree in two quarts of 
ipring water, let it boil whild it be thickifh 
and foft, put in a blade or two of mace, and 
a dick of cinnamon, let it boil in a while, and 
then put in a little more water •, take it off, 
put to it a pint of claret, and a little can- 
did orange •, then put in the juice of a le- 
mon, and fweeten it to your tade; fo ferve 
it up. 
296. To make Spinage Toasts. 
Take a handful or two of young fpinage 
and wafh it, drain it from the wrater, put it 
into a pan with a lump of butter, and a little 
fait, let it flew whilft it be tender, only turn 
it in the boiling, then take it up and fqueeze 
out the water, put in another lump of but- 
ter and chop it fin all, put to it a handful of 
currants plump’d, and a little nutmeg •, have 
three toads cut from a penny loaf well but- 
tered, then lie on your fpinage. 
This is proper for a fide-dilli either at 
noon or night. 
Take a bead kidney with a little fat on> 
and duff it all round, feafon it with a little 
pepper and fait, wrap it in a kcil, and put it 
upon the fpit with a little water in the drip- 
297. To roajt a Beast Kidney. ping-pan ; what drops from your kidney 
thicken with a lump of butter and flour for 
your fauce. 
Take a handful of fweet herbs; a few bread- 
crumbs, a little beef-fuet Ihred fine, and two 
eggs, (leave out the whites) mix altogether 
with a little nutmeg, pepper and fait; fluff 
your kidney with one part of the fluffing, 
and fry the other part in little cakes ; fo ferve 
it up. 
To make your Stuffing. 
298. To fiew Cucumbers. 
Take middling cucumbers and cut them 
in dices, but not too thin, ftrew over them a 
little fait to bring out the water, put them 
into a flew-pan or fauce-pan, with a little 
gravy, fomc whole pepper, a lump of but- 
ter, and a fpoonful or twro of vinegar to your 
tafte; let them boil all together; thicken 
them with flour, and ferve them up with 
fippets. 
299. To make an Oatmeal Pudding. 
Take three or four large fpoonfuls of oat- 
meal done through a hair-fieve, and a pint of 
milk, put it into a pan and let it boil a little 
whilll it be thick, add to it half a pound of 
butter, a fpoonful of rofe-water, a little 
lemon-peel Ihred, a little nutmeg or beaten 
cinnamon, and a little fait; take fix eggs, 
(leave out two of the whites) andputtothem 
a quarter of a pound of fugar or better, beat 
them very well, fornix them all together; put 
it into your diHi with a pafte round your difli edge; have a little rofe-water, butter and 
fugar for fauce. 
300. ¥0 make a Calf’s Head Pie another way. 
Halt boil your calf’s head, when it is 
cold cut it in flices, rather thicker than you 
would do for hafhing, feafon it with a little 
mace, nutmeg, pepper and fait, then lie part of 
your meat in the bottom of your pie, a few 
capers, pickled oyfters, and mufhrooms; a 
layer of one and a layer of another; then put 
in half a pound of butter and a little gravy ; 
when youi pie comes from the oven, have 
ready the yolks of fix or eight eggs boiled 
hard, and lay them round your pie ; put in a 
little melted butter, and a Ipooniul or two of 
white wine, and give them a fhake together 
before you lie in your eggs ; your pie mull 
be a Handing pie baked upon a difh, with a 
puff-pafte round the edge of the difh, but 
leave no pafte in the bottom of your pie ; 
when it is. baked ferve it up without a lid. 
This is proper for either top or bottom difii. 
301. I'o make Elder Wine. 
Talee twenty pounds of malaga raifins, pick 
and chop them, then put them into a tub 
with twenty quarts of water, let the water 
be boiled and Hand till it be cold again before 
you put in your raifins, let them remain to- 
gether ten days, Itirring it twice a day, then 
drain the liquor very well from the raifins, 
through a canvas drainer or hair-fieve ; add 
to it fix quarts of elder juice, five pounds of 
loaf fugar, and a little juuce of floes to make it acid, juft as you pleafe*, put it into a veffel, 
and let it ftand in a pretty warm place three 
months, then bottle it *, the veffel muft not 
be flopp’d up till it has done working *, if 
your raifms be very good you may leave out 
the fugar. 
302. To make Gooseberry Wine of ripe 
Pick, clean and beat your goofeberries in a 
marble mortar or wooden bowl, mealurc 
them in quarts up-heap’d, add two quarts of 
fpnng water, and let them Hand all night 
or twelve hours, then rub or prels out the 
hulks very well*, ftram them through a wide 
ftrainer, and to every gallon put three pounds 
of fugar, and a Jill of brandy, then put all 
into a fweet veffel, not very full, and keep it 
very clofe for four months, then decant it off 
till it comes clear, pour out the grounds, and 
wafh the veffel clean with a little of the wine i 
add to every gallon a pound more fugar, let 
it ftand a month in the veffel again, drop the 
grounds thro’ a flannel bag, and put it to. 
the other in the veffel ; the tap hole muff 
not be over near the bottom of the calk, for 
fear of letting out the grounds. 
The fame receipt will ferve for currant 
wine the fame way; let them be red currants. 
Gooseberries. 
303. To make Balm Wins. 
Take a peck of balm leaves put them in a 
tub or large pot, heat four gallons of water 
fcalding hot, ready to boil, then pour it upon 
the leaves, fo let it hand all night, then ftraia them thro’ a hair-fieve ; put to every gallon 
of water two pounds of fine fugar, and ftir it 
very well; take the whites of four or five eggs, 
beat them very well, puttheminto a pan, and 
whilk it very well before it be over hot, when 
the Ikim begins to rife take it off, and keep 
it Ikimming all the while it is boiling, let it boil 
three quarters of an hour, then put it into the 
tub, when it is cold put a little new yeaft 
upon it, and beat it in every two hours, that 
it may head the better, fo work it for two 
days, then put it into a fweet rundlet, bung 
it up clofe, and when it is fine, bottle it. 
304. To make Raisin Wine. 
Take ten gallons of water, and fifty pounds 
of malaga raifins, pick out the large ftalks 
and boil them in your water, when your water 
is boiled, put it into a tub ; take the raifins 
and chop them very fmall, when your water 
is blood warm, put in your raifins, and rub 
them very well with your hand; when you 
have put them into the water, let them work 
for ten days, ftirring them twice a day, then 
ftrain out the raifins in a hair-fieve, and put 
them into a clean harden bag, and fqueeze it 
in the prefs to take out the liquor, fo put it 
into your barrel; don’t let it be over full, 
bung it up clofe, and let it ftand whilft it is 
fine *, when you tap your wine you muft not 
tap it too near the bottom, for fear of the 
grounds ; when it is drawn off*, take the 
grounds out of the barrel, and wafh it out 
with, a little of your wine, then put your wine into the barrel again, drawyour grounds thro1 
2 flannel bag, and put them into the barrel to 
the reft; add to it two pounds of loaf fugar, 
then bung it up, and let it ftand a week or 
ten days ; if it be very fweet to your tafte, 
let it ftand fome time longer, and bottle it. 
305. To make Birch Wine. 
Take your birch water and boil it, clear it 
with whites ot eggs •, to every gallon of wa- 
ter take two pounds and a half of fine fugar, 
boil it three quarters of an hour, and when 
it is almoft cold, put in a little yeaft, work it 
two or three days, then put it into the barrel, 
and to every five gallons put in a quart of 
brandy, and half a pound of fton’d raifins ; 
before you put in your wine burn a brim- 
ftone match in the barrel. 
306. To make white Currant Wine. 
Take the largeft white currants you can get, 
ftrip and break them in your hand, whilft you 
break all the berries •, to every quart of pulp 
take a quart of water, let the water be boiled 
and cold again, mix them well together, let 
them ftand all night in your tub, then drain 
them thro’ a hair-fieve, and to every gallon 
put two pounds and a half of fix-penny fugar; 
v/hen your fugar is diffolved, put it into your 
barrel, diffolve a little ifinglafs, whifk it with 
whites of eggs, and put it in j to every four 
gallons put in a quart of mountain wine, fo 
bung up your barrel; when it is fine draw it 
off, and take off the grounds, (but don’t tap 
the barrel over low at the bottom) walk out the barrel with a little of your wine, and drop 
the grounds thro’ a bag, then put it to the 
reft of your wine, and put it all into your barrel 
again, to every gallon add half a pound more 
fugar, and let it ftand another week or two j 
if it be too fweet let it ftand a little longer, then 
bottle it, and it will keep two or three years. 
307, To make Orange Ale. 
Take forty fevile oranges, pare and cut 
them in flices, the bell coloured you can 
get, put them all with the juice and feeds 
into half a hogfhead of ale •, when it is tunned 
up and working, put in the oranges, and at 
the fame time a pound and a half of raifms 
of the fun, ftoned; when it has done work- 
ing clofe up the bung, and it will be ready 
to drink in a month. 
308. To make Orange Brandy. 
Take a quart of brandy, the peels of eight 
oranges thin pared, keep them in the brandy 
forty-eight hours in a clofe pitcher, then take 
three pints of water, put into it three quar- 
ters of a pound of loaf fugar, boil it till half 
be confumed, and let it ftand till cold, then 
mix it with the brandy. 
Take fix gallons of water and fifteen pounds 
of powder fugar, the whites of fix eggs well 
beaten, boil them three quarters of an hour, 
and (kirn them while any fkim will rife •, when 
it is cold enough for working, put to it fix 
ounces of the firup of citron or lemons, 
and fix fpoonfuls of yeaft, beat the firup 
309. To make Orange Wine. and yeaft w'ell together, and put in the peel 
and juice of fifty oranges, work it two days 
and a night, then tun it up into a barrel, fo 
bottle it at three or four months old. 
310. To make Cowslip Wine. 
Take ten gallons of water, when it is aL- 
moft at boiling, add to it twenty one pounds 
of fine powder fugar, let it boil half an hour, 
and fkim it very clean •, when it is boiled 
put it in a tub, let it ftand till you think it 
cold to fet on the yeaft take a poringer of 
new yeaft off the fat, and put to it a few 
cowflips ; when you put on the yeaft, put 
in a few every time it is flirted, till all the 
cowflips be in, which mull be fix pecks, and 
let it work three or four days ; add to it fix 
lemons, cut off the peel, and the infides put 
into your barrel, then add to it a pint of 
brandy •, when you think it has done working, 
dole up your veffel, let it ftand a month, 
and then bottle it •, you may let ycur cow- 
flips lie a week or ten days to dry before you 
make your wine, for it makes it much finer ; 
you may put in a pint of white wine that is 
good, inftead of the brandy. 
311. To make Orange Wine another way, 
Take fix gallons of water, and fifteen 
pounds of fugar, put your fugar into the wa- 
ter on the fire, the whites of fix eggs well 
beaten, and whifk them into the water, when 
it is cold fkim it very well whilft any fkim 
rifes, and let it boil for half an hour •, take 
fifty oranges, pare them very thin, put them into your tub, pour the water boiling hot 
upon your oranges, and when it is blood-1 
warm put on the yeafl, then put in your 
juice, let it work two days, and fo tun it in- 
to your barrel \ at fix weeks or two months 
old bottle it; you may put to it in the bar- 
rel a quart of brandy. 
312. To make Qi'SLcn Wine another Way. 
To a gallon of birch water put two pounds 
of loaf or very fine lump fugar, when you 
put it into the pan whifk the whites of four 
eggs ; ( four whites will ferve for four gal- 
lons) whifk them very well together before it 
be boiled, when it is cold put on a little yeafb, 
let it work a night and a day in the tub, be- 
fore you put it into your barrel put in a brim - 
llone match burning ; take two pennyworth 
of ifinglafs cut in little bits, put to it a little of 
your wine, let it Hand within the air of the fire 
all night •, take the whites of two eggs, beat 
them with your ifinglafs, put them into your 
barrel and ftir them about with a flick; this 
quantity will do for four gallons; to four 
gallons you mufl have two pounds of raifins 
Hired, put them into your barrel, clofe it up, 
but not too clofe at the firfl, when it is fine 
bottle it. 
Take twelve pounds of apricocks when full 
ripe, ftone and pare them, put the parings in- 
to three gallons of water, with fix pounds of 
powder fugar, boil them together half an 
hour, fkim them well, and when it is blood- 
313. To make Apricock Wine. warm put it on the fruit; it muft be well 
bruifed, cover it clofe, and let it Hand three 
days ; fkim it every day as the fkim rifes, 
and put it thro’ a hair-fieve, adding a pound 
of loaf fugar j when you put it into the vef- 
fel clofe it up, and when it is fine bottle it. 
Take fevile oranges when they are full 
ripe, to three dozen of oranges put half a 
dozen of large lemons, pare them very thin, 
the thinner the better, fqueeze the lemons 
and oranges together, ftrain the juice thro’ a 
hair-fieve, to a quart of the juice put a pound 
and a quarter of loaf fugar-, about three 
dozen of oranges (if they be good) will make 
a quart of juice, to every quart of juice, 
put a gallon of brandy, put it into a little 
barrel with an open bung with all the chip- 
pings of your oranges, and bung it up 
clofe ; when it is fine bottle it. 
314. To make Orange Shrub. 
This is a pleafant dram, and ready for 
punch all the year. 
315. To make Strong Mead. 
Take twelve gallons of water, eight pounds 
of fugar, two quarts of honey, and a few 
cloves, when your pan boils take the whites 
of eight or ten eggs, beat them very well, 
put them into your water before it be hot, 
and whifk them very well togetherdo not let 
it boil but fkim it as it rifes till it has done ri- 
fing, then put it into your tub •, when it is a- 
bout blood warm put to it three fpoonfuls of 
new yeafl 5 take eight or nine lemons, pare them and fqueeze out the juice, put them 
both together into your tub, and let them 
work two or three days, then put it into your 
barrel, but it mull not be too full •, take two 
or three pennyworth of ifmglafs, cut it as 
fmall as you can, beat it in a mortar about a 
quarter of an hour, it will not make it fmall •, 
but that it may diflblve fooner, draw out a lit- 
tle of the mead into a quart mug, and let it 
Hand within the air of the fire all night; 
take the whites of three eggs, beat them ve- 
ry well, mix them with your ifmglafs, whifk 
them together, and put them into your bar- 
rel, bung it up, and when it is fine bottle it. 
You may order ifmglafs this way to put 
into any fort of made wine. 
316. To make Mead another Way. 
Take a quart of honey, three quarts of 
water, put your honey into the water, when 
it is diflblved, take the whites of four or five 
eggs, whilk and beat them very well together, 
and put them into your pan •, boil it while the 
ikim rifes, and Ikim it very clean •, put it into 
your tub, when it is warm put in two or 
three fpoonfuls of light yeaft, according to 
the quantity of your mead, and let it work 
two nights and a day. To every gallon put 
in a large lemon, pare and flrain it, put the 
juice and peel into your tub, and when it is 
wrought put it into your barrel •, let it work 
for three or four days, ftirring it twice a day 
with a thible, fo bung it up, and let it Hand 
two or three months, according to the hot- 
nefs of the weather. 7 1 » 
You muff try your mead two or three times 
in the above time, and if you find the fweet- 
nefs going off, you mult take it fooner. 
217. To make Cyder. 
Draw off the cyder when it hath been a 
fortnight in the barrel, put it into the lame 
barrel again when you have cleaned it from the 
grounds, and if your apples were {harp, and 
that you find your cyder hard, put into every 
gallon of cyder a pound and a half of fixpen- 
ny or five-penny fugar ; to twelve gallons 
of this take half an ounce of ifinglafs, and 
put to it a quart of cyder •, when your ifin- 
glafs is diffolved, put to it three whites of 
eggs, whifk them altogether, and put them 
into your barrel; keep it clofe for two months 
and then bottle it. 
218. To make Cowslip Wine. 
Take two pecks of peeps, and four gal- 
lons of water, put to every gallon of water 
two pounds and a quarter of fugar, boil the 
water and fugar together a quarter of an 
hour, then put it into a tub to cool, put in 
the {kins of four lemons, when it is cold bruife 
your peeps, and put them into your liquor, 
add to it a jill of yeaft, and the juice of four 
lemons, let them be in the tub a night and 
a day, then put it into your barrel, and keep 
it four days, ftirring it each day, then clay it 
up clofe for three weeks and bottle it. Put 
a lump of fugar in every bottle. 
Let your currants be the belt and ripeft you 
319. To make Red Currant Wine. can get, pick and bruife them ; to every gal- 
lon of juice add five pints of water, put it 
to your berries in a Hand for two nights and 
a day, then drain your liquor through a hair- 
fieve •, to every gallon of liquor put two 
pounds of fugar, ftir it till it be well diffolved, 
put it into a rundlet, and let it Hand four 
days, then draw it off clean, put in a pound 
and a half of fugar, flirring it well, walk, out 
the rundlet with fome of the liquor, fo tun 
it up clofe if you put two or three quarts 
of rafps bruifed among your berries, it makes 
it tafle the better. 
You may make white currant wine the 
fame way, only leave out the rafps. 
320. rfo make Cherry Wine. 
Take eight pounds ©f cherries and Hone 
them, four quarts of water, and two pounds 
of fugar, fkim and boil the water and fu- 
gar, then put in the cherries, let them have 
one boil, put them into an earthen pot till the 
next day, and fet them to drain thro’ a fieve, 
then put your wine into a fpigot pot, clay 
it up clofe, and look at it every two or three 
days after •, if it does not work, throw into it 
a handful of frefh cherries, fo let it (land fix 
or eight days, then if it be clear, bottle it up. 
321. ’To make Cherry Wine another JVay. 
Take the ripeft and largefl kentifh cherries 
you can get, bruife them very well, Hones 
and ftalks altogether, put them into a tub, 
having a tap to it, let them Hand fourteen 
days, then pull out the tap, let the juice run from them, and put it into a barrel, let it work 
three or four clays, then flop it up clofe three 
or four weeks and bottle it off. 
This wine will keep many years and be 
exceeding rich. 
Q22. To make Lemon Dr.ops. 
Take a pound of loaf fugar, beat and fift 
it very fine, grate the rind of a lemon and 
put it to your fugar •, take the whites of three 
eggs and whifk them to a froth, fqueeze in 
fome lemon to your tafte, beat them for half 
an hour, and drop them on white paper •, be 
fure you let the paper be very dry, and fift 
a little fine fugar on the paper before you drop 
them. If you would have them yellow, take 
a pennyworth of gamboge, fteep it in 
fome rofe-water, mix to it fome whites of 
eggs and a little fugar, fo drop them, and 
bake them in a flow oven. 
323. To make Goofeberry Wine another way. 
Take twelve quarts of good ripe goofe- 
berries, ftamp them, and put to them twelve 
quarts of water, let them Hand three days, 
ftir them twice every day, ftrain them, and 
put to your liquor fourteen pounds of fugar ; 
when it is diflblved ftrain it through a flannel 
bag, and put it into a barrel, with half an 
ounce of ifinglafs •, you muft cut the ifmglafs 
in pieces, and beat it whiift it be Toft, put to 
it a pint ot your wine, and let it ftand within 
the air of the fire.;, take the whites of four 
eggs and beat them very well to a froth, put 
in the ifinglafs, and whifk the whites and it 
together , put them into the barrel, clay it clofe, and let it ftand whilft fine, then bottle 
it for ufe. 
324. To make Red Currant Wine another way. 
Take five quarts of red currants, full ripe, 
bruife them, and take from them all theftalks, 
to every five quarts of fruit put a gallon of 
water * when you have your quantity, ftrain 
them thro’ a hair-fieve, and to every gallon 
of liquor put two pounds and three quarters 
of fugar •, when your fugar is diffolved tun it 
into your cafk, and let it ftand three weeks, 
then draw it off, and put to every gallon a 
quarter of a pound of fugar •, wafh your bar- 
rel with cold water, tun it up, and let it ftand 
about a wxek j to every ten gallons put an 
ounce of ifinglafs, diflblve it in fome of the 
wine, when it is diffolved put to it a quart of 
your wine, and beat them with a wliifk, then 
put it into the cafk, and flop it up clofe ; 
when it is fine, bottle it. 
If you would have ittafte of rafps, put toe- 
very gallon of wine a quart of rafps * if there 
be any giounds in the bottom of the cafk 
when you draw off your wine, drop them thro* 
a flannel bag, and then put it into your cafk. 
325. To make Mulberry Wine. 
Gather your mulberries when they are full 
ripe, beat them in a marble mortar, and to 
every quart of berries put a quart of water; 
when you put ’em into the tub rub them very 
well with your hands, and let them Hand all 
night, then flrain ’em thro’ a fieve ; to every 
gallon of water put three pounds of fugar. and when the fugar is diffolved put it into 
your barrel •, take two pennyworth of ifinglafs 
and clip it in pieces, put to it a little wine, 
and let it itand all night within the air of the 
fire •, take the whites of two or tiiree eggs, 
beat them very well, then put them to the 
ifinglafs, mix them well together, and put 
them into your barrel, flirring it about when 
it is put in ; you muft not let it be over full, 
nor bung it clofe up at firft; fet it in a coo! 
place, and bottle it when fine. 
Take blackberries when they are full ripe, 
and fqueeze them the fame way as you did 
the mulberries. If you add a few mulber- 
ries, it will make your wine have a much 
better tafte. 
326. To make Blackberry Wine. 
Take mulberries when they are full ripe,’ 
break them very well with your hand, and 
drop them through a flannel bag; to every 
pound of juice take a pound of loaf fugar ; 
beat it fmall, put it to your juice, fo boil and 
fkim it very well j you mull Ikim it all die 
time it is boiling •, when the fkim has done 
rifmg it is enough; when it is cold bottle it 
and keep it for ufe. 
You may make rafpberry firup the fame 
way. 
327. T0 make Sirup of Mulberries. 
328. To make Raspberry Brandy, 
Take a gallon of the bell brandy you can 
get, and gather your rafpberries when they arc 
full ripe, and put them whole into your bran- dy; to every gallon of brandy take three 
quarts of rafps, let them ftand clofe covered 
for a month, then clear it from the rafps, and 
put to it a pound of loaf fugar •, when your 
fugar is diffolved and a little fettled, bottle it 
and keep it for ufe. 
Take a gallon of the beft brandy, and eight 
pounds of black cherries, ftone and put ’em 
into your brandy in an earthen pot bruife the 
Hones in a mortar, then put them into your 
brandy, and cover them up clofe, let them 
fteep for a month or fix weeks, fo drain it 
and keep it for ufe. 
Youmaydiftil the ingredients if you pleafe. 
329. To make Black Cherry Brandy. 
330. To make Ratafia Brandy. 
Take a quart of the beft brandy, and about 
a jill of apricock kernels, blanch and bruile 
them in a mortar, with a fpoonful or two of 
brandy, fo put them into a large bottle with 
your brandy; put to it four ounces of loaf 
fugar, let it ftand till you think it has got the 
tafte of the kernels, then pour it out and put 
in a little more brandy if you pleafe. 
33Ttf make Cowslip Sirup. 
Take a quartern of frefh pick’d cowflips, 
put to ’em a quart of boiling water, let ’em 
Hand ail night, and the next morning drain 
it from the cowflips j to every pint of water 
put a pound of fine powder fugar, and boil it 
over a flow fire •, fkim it all the time in the 
boiling whilft the fkim has done rifing; then 
take it off, and when it is cold put it into a 
bottle, and keep it for ufe. Take a gallon of brandy, chip twenty-five 
lemons, (let them fteep twenty-four hours) 
the juice of fixteen lemons, a quarter of a 
pound of almonds blanch’d and beat, drop 
it thro’ a jelly bag twice, and when it is tine 
bottle it; fweeten it to your tafte with dou- 
ble refined fugar before you put it into your 
jelly bag. You muft make it with the beft 
brandy you can get. 
332. To make Lemon Brandy. 
333. To make Cordial Water a/Cowslips. 
Take two quarts of cowflip peeps, a flip 
of balm, two fprigs of rofemary, a ftick of 
cinnamon, half an orange peel, halt a le- 
mon peel; lay all thefe toffeep twelve hours, 
in a pint of brandy, and a pint of ale j then 
diffil them in a cold ftill. 
Take two quarts of old milk, a quart of 
good brandy, the juice of fix lemons or o- 
ranges, whether you pleafe, and about ftx 
ounces of loaf-fugar, mix them altogether, 
and drop them thro’ a jelly bag i take off the 
peel of two of the lemons or oranges, and 
put it into your bag, when it is run off 
bottle it •, * twill keep as long as you pleafe. 
334. To make Milk Punch, 
335, To make Milk Punch another Way. 
Take three jills of water, a jili of old 
milk, and a jill of brandy, fweeten it to your 
tafte ; you muft not put any acid into this 
for it will make it curdle. 
This is a cooling punch to drink in a 
morning. sJ J # , 
Take five pints of boiling water and one 
quart of brandy, add to it the juice of four 
lemons or oranges, and about fix ounces of 
loaf fugar ; when you have mixed it together 
ftrain it thro’ a liair fieve or cloth, and put 
into your bowl the peel of a lemon or o- 
range. 
\ 1/ * * 
006. To make Punch another Way. 
337. To make Acid for Punch. 
Take goofeberries at their full growth, 
pick and beat them in a marble mortar, and 
fqueeze them in a harden bag thro’ a prefs, 
when you have done run it thro’ a flannel bag, 
and then bottle it in fmall bottles \ put a lit- 
tle oil on every bottle, fo keep it for ufe. 
Gather your goofeberries when they are 
young, pick and bottle them, put in the cork 
loofe, let them in a pan of water, with a lit- 
tle hay in the bottom, put them into the 
pan when the water is cold, let it Hand on a 
flow fire, and mind when they are coddled ; 
don’t let the pan boil, if you do it will break 
the bottles : when they are cold fallen the 
cork, and put on a little rofin, fo keep them 
for ufe. 
338. To bottle Gooseberries. 
Take your damfins before they are full 
ripe, and gather them when the dew is off, 
pick off the ftalks, and put them into dry- 
bottles •, don’t fill your bottles over full, and 
cork them as clofe as you would do ale, 
keep them in a cellar, and cover them over 
with fand. 
339- cf° bottle Damsins. 340. To preferve Orange Chips to put ingloffes. 
Take a fevile orange with a clear fkin, 
pare it very thin from the white, then take a 
pair of feiftars and clip it very thin, and boil 
it in water, fluffing it two or three times in 
the boiling to take out the bitter ; then take 
half a pound of double refined fugar, boil 
it and fkim it, then put in your orange, fo 
let it boil over a flow fire whilft your firup 
be thick, and your orange look clear, then 
put it into glades, and cover it with papers 
dipt in brandy ; if you have a quantity of peel 
you muft have the larger quantity of fugar. 
Takelevile oranges, the largeft and rough- 
ed you can get, clear of fpots, chip them 
very fine, and put them in water for two 
days, fluffing them twice or three times a 
day, then boil them whilft they arc foft; take 
and cut them in quarters, and take out all the 
pippins with a penknife, fo weigh them, and 
to every pound of orange, take a pound and 
half of loaf fugar; put your fugar into a 
pan, and to every pound of fugar a pint of 
water, fet it over the fire to melt, and when 
it boils fkim it very well, then put in your 
oranges •, if you would have any of them 
whole, make a little hole at the top, and take 
out the meat with a tea fpoon, fet your o- 
ranges over a flow fire to boil, and keep them 
fkimming all the while ; keep your oranges 
as much as you can with the (kin downwards; 
you may cover them with a delf plate, to bear 
341. Topreferve Oranges or Lemons. 156 
them down in the boiling *, let them boil for 
three quarters of an hour, then put them in- 
to a pot or bafon, and let them Hand two 
days covered, then boil them again whilft they 
look clear, and the firup be thick, fo put 
them into a pot, and lie clofe over them a 
paper dip’d in brandy, and tie a double pa- 
per at the top, fet them in a cool place, and 
keep them for ufe. If you would have your 
oranges that are whole to look pale and clear, 
to put in glades, you muft make a firup of 
pippin jelly •, then take ten or a dozen pip- 
pins, as they are of bignefs, pare and {lice 
them, and boil them in as much water as will 
cover them till they be thoroughly tender, fo 
drain your water from the pippins through a 
hair fievc, then drain it through a flannel 
bag •, and to every pint of jelly take a pound 
of double refined fngar, fet it over a fire to 
boil, and fkim it, let it boil whilft it be thick, 
then put it into a pot and cover it, but they 
■will keep beft if they be put every one in 
different pots. 
342. To make Jelly of Currants. 
Fake a quartern of the largeft and bed 
currants you can get, drip them from the 
dalks, and put them in a pot, flop them clofe 
up, and boil them in a pot of water over the 
fire, till they be thoroughly coddled and begin 
to look pale, then put them'in a clear hair 
fieve to drain, and run the liquor thro’ a 
flannel bag, to every pint of liquor put 
in a pound of double refin’d fugarj you muft beat the fugar fine, and put it in by 
degrees, fet it over the fire, and boil it whilft 
any fkim will rife, then put it into glafles for 
ufe; the next day clip a paper round, and 
dip it in brandy to lie on your jelly •, if you 
would have your jelly a light red, put in half 
of white currants, and in my opinion it 
looks much better. 
Take apricocks before they are full ripe. 
Hone and pare ’em •, then weigh ’em, and to 
every pound of apricocks take a pound of 
double refined fugar, beat it very fmall, lie one 
part of your fugar under the apricocks, and 
the other part at the top, let them Hand all 
night, the next day put them in a ftew-pan 
or brafs pan ; don’t do over many at once in 
your pan, for fear of breaking, let them boil 
over a flow fire, fkim them very well, and 
turn them two or three times in the boiling ; 
you muft but about half do ’em at the firft,. 
and let them Hand whilft they be cool, then 
let them boil whilft your apricocks look clear, 
and the firup thick, put them into your pots 
or glades, when they are cold cover them 
with a paper dipt in brandy, then tie another 
paper clofe over your pot to keep out the 
air. 
343. To preferse Apricocks. 
344. To make Marmalade of Apricocks.. 
Take what quantity of apricocks youfhall 
think proper, llone them and put them im- 
mediately into a Ikillet of boiling water, keep 
them under water on the lire till they be foft, then take them out of the water and 
wipe them with a cloth, weigh your fugar 
with your apricocks, weight for weight, then 
diffolve your fugar in water, and boil it to a 
candy height, then put in your apricocks, 
being a little bruifed, let them boil but a 
quarter of a hour, then glafs them up. 
345. $0 know when Sugar is at Candy 
Height. 
Take fome fugar and clarify it, keep it 
boiling kill it becomes thick, then ftir it 
with a ftick from you, and when it is at 
Can ly-height it will fly from your ftick like 
flakes of fnow, or feathers flying in the air, 
and till it comes to that height it will not 
fly, then you may ufe it as you pleafe. 
346. To make Marmalade of Quinces white. 
Take your quinces and coddle them as you 
do apples, when they are foft pare them and 
cut them in pieces, as if you would cut them 
for apple pies, then put your cores, parings, 
and the wafte of your quinces in fome wa- 
ter, and boil them faft for fear of turning red 
until it be a ftrong jelly \ when you fee the 
jelly pretty ftrong ftrain it, and be fure you 
boil them uncovered •, add as much fugar as the 
weight of your quinces into yourjelly, till it be 
boiled to a height, then put in your coddled 
quinces, and boil them uncovered till they be 
enough, and fet them near the fire to harden. 
347- ct° make Quiddany of Red Currant- 
berries. 
Put your berries into a pot, with a Ipoonful or two of water, cover it clofe, and boil ’em 
in feme water, when you think they are e- 
nough ftrain them, and put to every pint of 
juice a pound of loaf fugar, boil it up jelly 
height, and put them into glafles for ufe. 
348. To preferve Gooseberries. 
To a pound of Hon’d goofeberries put a 
pound and a quarter of fine fugar, wet the 
fugar with the goofeberry jelly •, take a quart 
of goofeberries, and two or three fpoonfuls 
of water, boil them very quick, let your fu- 
gar be melted, and then put in your goofe- 
berries ; boil them till clear, which will be 
very quickly. 
349. To make little Almond Cakes, 
Take a pound of fugar and eight eggs, 
beat them well an hour, then put them into 
a pound of flour, beat them together, blanch 
a quarter of a pound of almonds, and beat 
them with rofe-water to keep ’em from oil- 
ing, mix all together, butter your tins, and 
bake them half an hour. 
Half an hour is rather too long for them 
to Hand in the oven. 
350. To preferve Red Gooseberries. 
Take a pound of fixpenny fugar, and a lit- 
tle juice ot currants, put to it a pound and a 
halt of goofeberries, and let them boil quick 
a quarter of an hour-, but if they be for jam 
tiny muft boil better than half an hour. 
They arc very proper for tarts, or to eat 
fweet-mcats. 351. To hottle Berries another JVay. 
Gather your berries when they are full 
grown, pick and bottle them, tie a paper o- 
yer them, prick it with a pin, and fet it in 
the oven after you have drawn *, when 
they are coddled, take them out, and when 
they are cold cork them up ; rofin the cork 
over, and keep them for ufe. 
352. To keep Barberries for Tarts fill 
the Tear, 
Take barberries when they are full ripe, and 
pick ’em from the ftalk, put them into dry 
bottles, cork ’em up very clofe and keep ’em 
for ufe. 
You may do crambcrries the fame way. 
353. To preferve Barberries for Tarts. 
Take barberries when full ripe, flrip them, 
take their weight in fugar, and as much wa- 
ter as will wet your fugar, give it a boil and 
fkim it *, then put in your berries, let them 
boil whilft they look clear and your firup 
thick, fo put them into a pot, and v/hen they 
are cold cover them up with a paper dip’d in 
brandy. 
Take damfms before they are full ripe, 
and prick them, take their weight in fugar,. 
and as much water as will wet your fugar, 
give it a boil and fkim it, then put in your 
d imlins, let them have one fcald, and fet 
them by whilft cold, then fcald them again, 
and continue fcalding them twice a day whilft 
your fixup looks thick, and the damans 
354. To preferue Damsins.. clear •, you muft never let them boil •, do ’em 
in a brafs pan, and do not take them out in 
the doing •, when they arc enough put them 
into a pot, and cover them up with a paper 
dip’d in brandy. 
355. Howto keep Damsins for Tarts. 
Take dam fins before they are full ripe, 
to every quart of damlins put a pound of 
powder fugar, put them into a pretty broad 
pot, a layer of fugar and a layer of dam- 
fins, tie them clofe up, let them in a flow 
oven, and let them have a heat every day 
v/hilft the firup be thick, and the damfms 
enough *, render a little flieep fuet and pour 
over them, fo keep them for ufe. 
Take damlins before they be quite ripe, 
pick off the ftalks, and put them into dry 
bottles *, cork them as you would do ale, 
and keep them in a cool place for ufe. 
356. To keep Damsins another Way. 
357. To make Mango of Codlins. 
Take codlins when they are at their full 
growth, and of the greeneft fort, take a little 
out of the end with the ftalk, and then take 
out the core*, lie them in a ftrong fait and 
water, let them lie ten days or more, and fill 
them with the fame ingredients as you do 
other mango, only feald them oftner. 
358. To pickle Currantberries. 
Take currants either red or white before 
they are thoroughly ripe ; you mu ft not take 
them from the italic, make a pickle of fak and water and a little vinegar, fo keep them 
for ufe. 
They are proper for garnifhing. 
359. To keep Barberries injlead of preferring. 
Take barberries and lie them in a pot, a 
layer of barberries and a layer of fugar, pick 
the feeds out before for garnifhing fweetmeats, 
if for fauces put fome vinegar to them. 
3 60. To keep Afparagus or Green Peafe a Tear. 
Take afparagus or green peafe, green them 
as you do cucumbers, and feald them as you 
do other pickles with fait and water j let it 
be always new pickle, and when you wTould 
ufe them boil them in frefh water. 
361. To make white Pajie of Pippin’s. 
Take fome pippins, pare and cut them in 
halves, and take out the cores, then boil ’em 
very tender in fair water, and ftrain them 
thro’afieve, then clarify two pounds of fugar 
with two whites of eggs, and boil it to a can- 
dy height, put two pounds and a half of the 
pulp of your pippins into it, let it hand over 
a flow fire drying, keeping it ftirring till it 
comes clear from the bottom of your pan, 
then lie them upon plates or boards to dry. 
362. To make green Pajie of Pippins. 
Take green pippins, put them into a pot 
and cover them, let them ftand infilling over 
a flow lire live or fix hours to draw the red- 
nefs or fappintfs from them, and then ft rain 
them thro5 a hair fieve ; take two pounds ot 
fugar, boil it to a candy height, put to it 
two pounds of the pulp of your pippins, keep it flirring over the fire till it comes clean 
from the bottom of your pan, then lay it on 
plates or boards, and fet it in an oven or 
ftove to dry. 
Take two pounds of fugar, clarify it, then 
take roffet and temper it very well with fair 
water, put it into your firup, let it boil till 
yourlirup is pretty red colour’d with it, then 
llrain your firup thro’ a fine cloth, and 
boil it till it be at candy-height, then put to 
it two pounds and a half of the pulp of pip- 
pins, keeping it flirring over the fire till it 
comes clean from the bottom of the pan, then 
lie it on plates or boards, fo dry them. 
363. ’To make red Pafie of Pippins. 
Take your fruit when they are green, and 
fome fair water, let it on the fire, and when 
it is hot put in the apples, cover them clofe, 
but they muft not boil, fo let them Hand till 
they be foft, and there will be a thin fkin on 
them, peel it off, and fet them to cool, then 
put them in again, let them boil till they be 
very green, and keep them as whole as you 
can •, when you think them ready to take up, 
make your firup for them •, take their weight 
in fugar, and when your firup is ready put 
the apples into it, and boil them very well 
in it j they will keep all the year near fome 
fire. 
You may do green plumbs or other fruit. 
364. To preferve Fruit green. 
365. To make Orange Marmalade. 
Take three or four feviie oranges, grate them, take out the meat, and beil the rinds 
whilfi they are tender; drift them three or 
four times in the boiling to take out the bit- 
ter, and beat them very fine in a marble mor- 
tar ; to the weight of your pulp take a pound 
of loaf fugar, and to a pound of fugar you 
may add a pint of water, boil and lldrn it 
before you put in your oranges, let it boil 
half an hour very quick, then put in your 
meat, and to a pint take a pound and a half 
of fugar, let it boil quick half an hour, flir 
it all the time, and when it is boiled to a 
jelly, put it into pots or glades; cover it 
with a paper dip’d in brandy. 
366. To make Quinces white another Way. 
Coddle your quinces, cut them in fmall 
pieces, and to a pound of quinces take three 
quarters of a pound of fugar, boil it to a can- 
dy height, having ready a quarter of a pint 
of quince liquor boil’d and flam’d, put the 
quinces and liquor to your fugar, boil them 
till it looks clear, which will be very quickly, 
then dole your quince, and when cold cover 
it with jelly of pippins to keep the colour. 
To every gallon of water take fix pounds 
of ripe goofeberries, bruife them, and pour 
the water boiling hot upon your berries, co- 
ver it clofe, and fet it in a warm place to fer- 
ment, till all the berries come to the top, 
then draw it off, and to every gallon of liquor 
put a pound and a half of fugar, then tun it: 
into a calk, fet it in a warm place, and in fix? 
months it will be fit for ufe. 
367. To make Gooseberry Vinegar. 368. To Wine another way. 
Take three pounds of green goofeberries to 
a quart of water, and a pound of fugar, 
llamp your berries and throw them into your 
water as you llamp them, it will make them 
llrain the better •, when it is drained put in 
your fugar, beat it well with a difh for half 
an hour, than llrain it thro* a finer drain- 
er into your velfel, leaving it fomc room 
to work, and when it is clear bottle it; 
your berries mud be clean pick’d before you 
ufe them, and let them be at their full growth 
when you ufe them, rather changing colour. 
Take ten pounds of cherries, done and boil 
them till the juice bewailed, then add to it 
three pounds of fugar, and give it three or 
four good boils, then put it into your pots. 
369. To make Jam of Cherries. 
370. To preferve Cherries. 
To a pound of cherries take a pound of fu- 
gar finely fifted, with part of which ftrew the 
bottom of your pan, having Honed the cher- 
ries, lay alayer of cherries and a layer of fugar, 
ftrewing the fugar very well over all, boil 
them over a quick fire a good while, keeping 
them clean flam’d till they look clear, and 
the firup is thick and both of one colour *, 
when you think them half done, take them off 
the fire for an hour, after which fet them on 
again, and to every pound of fruit put in a 
quarter of a pint of the juice of cherries and 
red currants, lb boil them till enough, and 
the firup is jellied, then put them in a pot, 
and keep them clofe from the air. 371, To preferroe Cherries for drying. 
Take two pounds of cherries and (lone 
them, put to them a pound of fugar, and as 
much water as will wet the fugar, then fet 
them on the fire, let them boil nli they 
look clear, take them off the fire, and let 
them ftand a while in the fir up, and then 
take them up and lay them on papers to dry. 
372. To preferve Fru it green all the Tear. 
Gather your fruit when they are three parts 
ripe, on a very dry day, when the fun fhincs 
on them, then take earthen pots and put them 
in, cover the pots with cork, or bung them 
that no air can get into them, dig a place in 
the earth a yard deep, fet the pots therein 
and cover them with the earth very clofe, 
and keep them for ufe. 
When you take any out, cover them up 
again, as at the firft. 
373. How to keep Kidney Beans all Winter. 
Take kidney beans when they are young, 
leave on both the ends, lay a layer of fait at 
the bottom of your pot, and then a layer of 
beans, and lo on till your pot be full, cover 
them clofe at the top that they get no air, 
and fet them in a cool place-, before you boil 
them lay them in water all night, let your 
water boil when you put them in, (without 
fait) and put into it a lump of butter about 
the bignels of a walnut. 
Take angelica when it is young and tender, 
take off all the leaves from the Italics, boil it 
374. To candy Angelica. in the pan with fome of the leaves under, and 
fome at the top, till it be fo tender that you 
can peel off all the fkin, then put it into fome 
water again, cover it over with fome of the 
leaves, let it fimmer over a flow fire till it 
be green, when it is green drain the water 
from it, and then weigh it; to a pound of 
angelica take a pound of loaf fugar, put a 
pint of water to every pound of fugar, boil 
and fkim it, and then put in your angelica; 
it will take a great deal of boiling in the fu- 
gar, the longer you boil it and the greener it 
will be, boil it whilft your fugar be candy 
height, you may know when it is candy- 
height by the fide of your pan ; if you would 
have it nice and white, you muft have a pound 
of fugar boiled candy height in a copper- 
clifh or ftew pan, fet it over a chafing difh, 
and put into it your angelica, let it have a 
boil, and it will candy as you take it out. 
375. To dry Pears. 
Take half a peck of good baking pears, 
(or as many asyoupleafe) pare and put them 
in a pot, and to a peck of pears put in two 
pounds of fugar •, you muft put in no water 
but lie the parings on the top of your pears, 
tie them up clofe, and fet them in a brown 
bread oven ; when they arc baked lay them 
in a dripping pan, and flat them a little in 
your pan *, fet them in a flow oven, and turn 
them every day whilft they be thoroughly dry; 
fo keep them for ufe. 
You may dry pippins the fame way, only as 
you turn them grate over them a little fugar. 376. 1 ’opreferve Currants inlunches. 
Boil your fugar to the fourth degree of 
boiling, tie your currants up in bunches, then 
place them in order in the fugar, and give 
them fcveral covered boilings, fkim them 
quick, and let them not have above two or 
three Teethings, then Ikim them again, and 
fet them into the ftove in the preferving pan, 
the next day drain them, and drefs them in 
bunches, ftrew them with fugar, and dry 
them in a ftove or in the fun. 
377. To dry Apricocks. 
To a pound of apricocks put three quar- 
ters of a pound of fugar, pare and Hone them, 
to a layer of fruit lie a layer of fugar, let 
them ftand till the next day, then boil them 
again till they be clear, when cold take them 
out of the firup, and lay them upon glafles 
or china, and fift them over with double re- 
fined fugar, fo fet them on a ftove to dry, 
next day if they be dry enough turn them, 
and fift the other fide with fugar ; let the 
ftones be broke and the kernels blanch’d, and 
give them a boil in the firup, then put them 
into the apricocks •, you muftnotdo too many 
at a time, for fear of breaking them in the 
firup •, do a great many, and the more you 
do in it, the better they will tafie. 
Take a pound of meal dry, a pound of 
fugar finely beat, mix them together ; then 
take the yolks of five or fix eggs, as much 
thick cream as will make it up to a pafte. 
378. 2'o make Jumballs another Way, and Tome coriander feeds •, roll them and lay 
them on tins, prick and bake them in a quick 
oven •, before you fet them in the oven wet 
them with a little rofe-water and double re- 
fin’d fugar, and it will ice them. 
379. To preferve Oranges whole. 
Take what quantity of oranges you have 
a mind to preferve, chip off the rind, the 
thinner and better, put them into water twen- 
ty-four hours, in that time fhift them in the 
water (to take off the bitter) three times ; 
you muft fhift them with boiling water, cold 
water makes them hard ; put double the 
weight of fugar for oranges, diffolve your 
fugar in water, fkim it, and clarify it with 
the white of an egg ; before you put in your 
oranges, boil them in firup three or four 
times, three or four days betwixt each time; 
you muft take out the inmeat of the oranges 
very clean, for fear of mudding the firup. 
380. To make Jam of Damsins. 
Take damfins when they are ripe, and 
to two pounds of damfins take a pound of 
fugar, put your fugar into a pan with a jill 
of water, when you have boiled it put in 
your damfins, let them boil pretty quick, 
fkim them all the time they are boiling, 
when your firup looks thick they are enough, 
put them into your pots, and when they are 
cold cover them with a paper dip’d in bran- 
dy, tie them up clofe, and keep them for 
«fe. Take a pint of jelly, a pound and a quar- 
ter of fugar, make your jelly with three or 
four fpoonfuls of water, and put your fugar 
and jelly together, fet it over the fire to 
heat, but don’t let it boil, then put it into 
the cake pots, and fet it in a flow oven till 
iced over. 
381. To make clear Cakes of Goofeberries. 
Take half a peck or a quartern of bullies, 
whether you pleafe, pick off the ftalks, put 
them in a pot, and flop them up very clofe, 
fet them in a pot of water to boil for two 
hours, and be lure your pot be full of water, 
and boil them whilft they be enough, then 
put them in a hair-fieve to drain the liquor 
from the bullies j and to every quart of li- 
quor put a pound and a quarter of fugar, boil 
it over a flow fire, keeping it {lining all the 
time : You may know when it is boiled high 
enough by the parting from the pan, put it into 
pots and cover it with papers dip’d in bran- 
dy, fo tie it up clofe, and keep it for ufe. 
382. To make Bullies Cheese. 
Take the bullies that remained in the fieve, 
to every quart of it take a pound of fugar, 
and put it to your jam, boil it over a flow 
fire, put it in pots, and keep it for ufe. 
383. To make Jam of Bullies. 
Take five pints of dipt gilliflowers, and 
put to them two pints of boiling water, then 
put them in an earthen pot to infufe a night 
and a day, take a {trainer and ftrain them 
384. To make Sirup of Gilliflowers. out •, to a quart of your liquor put a pound 
and half of loaf fugar, boil it over a flow 
fire, and Ikim it whilifc any fkirn riles *, fo 
when it is cold bottle it for ufe. 
385. To pickle Gilliflowers. 
Take clove gilliflowers, when they are 
at full growth, clip them and put them into a 
pot, put them pretty fad down, and put to 
them fome white wine vinegar, as much as 
will cover them *, fweeten them with fine pow- 
der fugar, or common loaf; when you put 
in your fugar ftir them up that your fugar may 
go down to the bottom they muft be very 
fweet •, let them Hand two or three days, and 
then put in a little more vinegar j fo tie them 
up for ufe. 
386. To pickle Cucumbers Jliccd. 
Pare thirty large cucumbers, flice them 
into a pewter difli, take fix onions, flice and 
ftrew on them fome fait, fo cover them and 
let them Hand to drain twenty-four hours ; 
make your pickle of white wine vinegar, 
nutmeg, pepper, cloves and mace, boil the 
fpices in the pickle, drain the liquor clean 
from the cucumbers, put them into a deep 
pot, pour the liquor upon them boiling hot, 
and cover them very clofe *, when they arc 
cold drain the liquor from them, give it a- 
nother boil, and when it is cold pour it on 
them again •, fo keep them for ufe. 
387. To make Cupid Hedge Hog’s. 
Take a quarter of a pound of Jordan al- 
monds, and half a pound of loaf fugar, put it into a pan with as much water as will juft 
wet it, let it boil whilft it be fo thick as will 
ftick to your almonds, then put in your al- 
monds and let them boil in it; have ready a 
quarter of a pound of fmall coloured com- 
fits ; take your almonds out of the firup 
one by one, and turn them round whilft they 
be covered over, fo lie them on a pewter difti 
as you do them, and fet them before the fire, 
whilft you have done them all. 
They are pretty to put in glaffes, or to fet 
in a del'ert. 
388. To make Almond Hedge-Hogs. 
Take half a pound of the bell almonds, 
•and blanch them, beat them with two or three 
fpoonfuls of rofe-water in a marble-mortar, 
.very fmall, then take fix eggs, (leave out two 
of the whites) beat your eggs very well, take 
half a pound of loaf fugar beaten, and four 
ounces of clarified butter, mix them all well 
together, put them into a pan, fet them over 
the fire, and keep it flirting whilft it be fluff, 
then put it into a china-difh, and when it is 
cold make it up into the fhape of an hedge- 
hog, put currants for eyes, and a bit of 
candid orange for tongue •, you may leave 
out part of the almonds unbeaten; take them 
and fplit them in two, then cut them in long 
bits to flick into your hedge hog all over, 
then take two pints of cream cuflard to pour 
over your hedge hog, according to the big- 
nefs of your difh ; lie round your difh edge 
fiices of candid or prefervcd orange, which 
you have, fo fervc it up. 389. To 'pot Salmon to keep half a Tear. 
Take a fide of frefh falmon, take out the 
■bone, cut off the head and fcale it*, you 
muff not wafh, but wipe it with a dry cloth ; 
cut it in three pieces, feafon it with mace, 
pepper, fait and nutmeg, put it into a flat 
pot with the fkin fide downward, lie over it 
a pound of butter, tie a paper over it, and 
fend it to the oven, about an hour and a half 
will bake it; if you have more falmon in your 
pot than three pieces it will take more baking, 
and you muff put in more butter ; when it is 
baked take it out of your pot, and lie it on a 
fifh plate to drain, and take off the fkin, fo 
feafon it over again, for if it be not well fea- 
foned it will not keep ; put it into your pot 
piece by piece; it will keep beft in little pots, 
when you put it into your pots, prefs it well 
down with the back of your hand, ahd when 
it is cold cover it with clarified butter, and 
let it in a cool place ; fo keep it for ufe. 
Take codlins before they are over old, 
hang them over a flow fire to codie, when 
they are foft peel off thefkin, fo putthem into 
the fame water again, then cover ’em up with 
vine leaves, and let them hang over the ffre 
whilft they be green ; be fure you don’t let 
them boil; lie them whole in the difh, and 
bake them inpuff-pafte, but leave no paftein 
the bottom of the difh ; put to ’em a little 
fhred lemon-peel, a fpoonful of verjuice or 
juice ot lemon, and as much fugar as you 
390. To make a Codlin Pie. ! 
think proper, according to the largenefs of 
your pie. 
391. To make a Colliflower Pudding. 
Boil the flowers in milk, take the tops 
and lay them in a difli, then take three Jills 
of cream, the yolks of eight eggs, and the 
whites of two, feafon it with nutmeg, cinna- 
mon, mace, fugar, fack or orange-flower- 
water, beat all well together, then pour it 
over the colliflower, put it into the oven, 
bake it as you would a cuftard, and grate fu- 
gar over it when it comes from the oven. 
Take fugar, fack and butter for fauce. 
39 2. Tfl make Stock for Hartshorn Jelly. 
Take five or fix ounces of hartfhorn, put 
it into a gallon of water, hang it over a flow 
fire, cover it clofe, and let it boil three or 
four hours, lb ftrain it; make it the day be- 
fore you ufe it, and then you may have it 
ready for your jellies. 
Take violets and pick them; to every 
pound of violets put a pint of water, when 
the water is juft ready to boil put it to your 
violets, and ftir them well together, let them 
infufe twenty four hours and ftrain them; to 
every pound of firup, take almoft two 
pounds of fugar, beat the fugar very well and 
put it into your firup, ftir it that the fugar 
may diflblve, let it ftand a day or two, ftir- 
ring it two or three times, then fet it on the 
lire, let it be but warm and it will be thick 
enough. 
393- wake Sirup of Violets. You may make your firup either or vio- 
lets or gilliflowers, only take the weight of 
lugar, let it Hand on the fire till it be very 
hot, and the firup of violets mull be only 
warm. 
394. To pickle Cockles. 
Take cockles at a full moon and wafli 'em. 
then put them in a pan, and cover them with 
a wet cloth, when they are enough put them 
into a Hone bowl, take them out of the fhells 
and walk them very well in their own pickle *, 
let the pickle fettle every time you walk them, 
then clear it off; when you have cleaned’em, 
put the pickle into a pan, with a fpoonful or 
two of white wine and a little white wine 
vinegar to your tafte, put in a little Jamai- 
ca and whole pepper, boil it very well in the 
pickle, then putin your cockles, let ’em have 
a boil and ikim ’em, when they are cold put 
them in a bottle with a little oil over them, 
fet ’em in a cool place and keep ’em for ufe. 
395. To preferve Quinces whole or in quarters. 
Take thelargcft quinces when they are at 
full growth, pare them and throw them into 
water, when you have pared them cut them 
in quarters, and take out the cores •, if you 
would have any whole you mull take out the 
cores with a fcope ; fave all the cores and 
parings, and put them in a pot or pan to 
codie your quinces in, with as much water 
as will cover them, fo put in your quinces in 
the middle of your parings into the' pan, (be 
lure you cover them clofe up at the top) fo let them hang over a flow fire whilfl they be 
thoroughly tender, then take them out and 
weigh them to every pound of quince take 
a pound of loaf fugar, and to every pound 
of fugar take a pint of the fame water you 
codied your quinces in, fet your water and 
fugar over the fire, boil it and fkim it, then 
put in your quinces, and cover it clofe up, 
let it over a flow fire, and let it boil whilfl 
your quinces be red and ’ the firup thick, 
then put them in pots for ufe, dipping a pa- 
per in brandy to lie over them. 
396. To pickle Shrimps. 
Take the largeft fhrimps you can get, pick 
them out of the fhells, boil them in a jill of 
water, or as much water as will cover them, 
according as you have a quantity of Ihrimps, 
flrain them thro* a hair-fieve, then put to 
the liquor a little fpice, mace, cloves, whole 
pepper, white wine, white wine vinegar, 
and a little fait to your tafle ; boil them very 
well together, when it is cold put in your 
fhrimps, they are fit for ufe. 
397. To pickle Muscles. 
Wafh your mufcles, put them into a pan 
as you do your cockles, pick them out of the 
fhells, and walk them in the liquor •, be fure 
you take off the beards, fo boil them in the 
liquor with fpices, as you do your cockles, 
only put to them a little more vinegar than 
you do to cockles. 
398. To pickle Walnuts green. 
Gather walnuts when they are fo young that you can run a pin through them, pare 
them and put them in water, and let them lie 
four or five days, ftirring it twice a day to take 
out the bitter, then put them in ftrong fait and 
water, let them lie a week or ten days, ftir- 
ring it once or'twice a day, then put them 
in frelh fait and water, and hang them over 
a fire, put to them a little allum, and cover 
them npclofe with vine leaves, let them hang 
over a flow hre whilft they be green, but be 
fure don’t let them boil, when they are green 
put them into a fieve to' drain the water 
from them. 
20Q. To make Pickle for them. 
Take a. little good alegar, put to it a little 
long pepper and Jamaica pepper, a few bay 
leaves, a little horfe-radifh, a handful or 
two of muftard-fecd, a little fait and a little 
rockambol if you have any, if not a few fha- 
lots *, boil them altogether in the alegar, 
which put to your walnuts and let it Hand 
three or four days, giving them a Icald once 
a day, then tie them up for ufe. 
A fpoonful of this pickle is good for fifh- 
fauce, or a calf’s head aih. 
400. To pickle Walnuts black. 
Gather walnuts when they arefo tender that 
you can run a pin thro’, them, prick them all 
with a pin very well, lie them in frelh water, 
and let them he for a week, drifting them 
once a day i make for them a ftrong fait and 
water, and let them lie whilfc they be yel- 
low, ftirring them once a day, then take ’em out of the f .It and v,rater, and make a frefh 
fait and water and boil it, put it on the top of 
your walnuts, and let your pot ftand in the 
corner end, fcald them once or twice a day 
whilft they be black. 
You may make the fame pickle for thofe, 
as you did for the green ones. 
Take the largeft oyfters you can get, pick 
them whole out of the fliell, and take off the 
beards, walk them very well in their own 
pickle, fo let the pickle fettle, and clear it off, 
put it into a ftew-pan, put to it two or three 
Ipoonfuls of white wine, and a little white 
wine vinegar ; don’t put in any water, for 
if there be net pickle enough of theirown, get 
a little cockle-pickle and put to it, a little Ja- 
maica pepper, white pepper and mace, boil 
and fkim them very well •, you muft ftdm 
it before you put in your fpices, then put in 
your oyfters, and let them have a boil in the 
pickle, when they are cold put them into a 
large bottle, with a little oil on the top, fet 
them in a cool place and keep them for ufe. 
401. To pickle Oysters. 
402. To pickle large Cucumbers. 
Take cucumbers and put them in a ftrong 
fait and water, let them lie whilft they be 
throughly yellow, then fcald them in the lame 
fait and water they lie in, fet them on the 
lire, and fcald them onq£ a day whilft they 
are green; take the beft alegar you can get, 
put to it a little Jamaica pepper and black 
pepper, fome horfe-radifh in Dices, a few 
bay leaves, and a little dill and fait, fo fcald 179 
your cucumbers twice or thrice in this 
pickle, then put them up for ufe. 
403- ¥o pickle Onions. 
Take the fmalleft onions you can get, peel 
and put them into a large quantity of fair 
water, let them lie two days and fhift them 
twice a day; then drain them from the wa- 
ter, take a little diftill’d vinegar, put to ’em 
two or three blades of mace, and a little v/hite 
pepper and fait, boil it, and pour it upon your 
onions,let them Hand three days,fcalding them 
everyday, lb put them into little glades, and 
tie a bladder over them j they are very good 
done with alegar for common ufe, only put 
in Jamaica pepper inftead of mace. 
404- ’To pickle Elder Buds. 
Take elder buds when they are the bigncfs 
of ffnall walnuts, lie them in a ftrong fait and 
water for ten days, and then fcald them in 
frefh fait and water, put in a lump of alium, 
let them Hand in the corner end dole cover’d 
up, and fcalded once a day whilfb green. 
You may do radiih cods or brown buds 
the fame way. 
405. To ;make the Pickle. 
Take a little alegar or white wine vinegar, 
and put to it two or three blades of mace, 
with a little whole pepper and Jamaica pep- 
per, a few-bay leaves and fait, put to your 
buds, and fcald them two or three times, 
then they are fit for ufe. 
Take mufhrooms when frefh gather’d, fort 
the large ones from the buttons, cut off the 
406. To pickle Mushrooms. italks, wafh them in water with a flannel, 
have a pan of water ready on the fire to boil 
’em in, for the lefs they lie in the water the 
better •, let them have two or three boils over 
tiie fire, then put them into a fieve, and when 
you have drained the water from them put 
them into a pot, throw over them a handful 
cf fait, flop them up clofe with a cloth, and 
let them Hand two or three hours on the hot 
hearth or range end, giving your pot a 
fhake now and then ; then drain the pickle 
from them, and lie them in a dry cloth for an 
hour or two, fo put them into as much di- 
ftill’d vinegar as will cover them, let them lie 
a week or ten days, then take them out, 
and put them in dry bottles j put to them 
a little white pepper, fait and ginger fliced, 
fill them up with diftill’d vinegar, put over 
'em a littlefvveet oil, and cork them up clofe j 
if your vinegar be good they will keep two or 
three years •, I know it by experience. 
You muft be fure not to fill your bottles 
above three parts full, if you do they will 
not keep. 
Take mufhrooms and wafh them with a 
flannel, throw them into water as you wafh 
them, only pick the fmall from the large, put 
them into a pot, throw over them a little fait, 
flop up your pot clofe with a doth, boil them 
in a pot of water as you do currants when 
you make a jelly, give them a fhake now 
and then ; you may guefs when they are 
enough by the quantity of liquor that comes 
407. To pickle Mushrooms another way. from them-, when you think they are enough 
ftrain from them the liquor, put in a little 
white wine vinegar, and boil in it a little 
mace, white pepper, Jamaica pepper, and 
flic’d ginger when it is cold put it to the 
mulhrooms, bottle ’em and keep -’em for ufc. 
They will keep this v/ay very well, and 
have more of riie tafte of mufhrooms, but 
they will not be altogether fo white. 
408. To pickle Fotatoe Crabs. 
Gather your crabs when they are young, 
and about the bignefs of a large cherry, lie 
them in a ftrong fait and water as you do o- 
ther pickles, let them Hand for a week or 
ten days, then feald them in the fame water 
they lie in twice a day whilft green ; make 
the fame pickle for them as you do for en- 
cumbers ; be furc you feald them twice or 
thrice in the pickle, and they will keep the 
better. 
409. T0 pickle large Buttons. 
Take your buttons, clean ’em and cut’em 
in three or four pieces, put them into a large 
fauce-pan to Hew in their own liquor, put 
to them a little Jamaica and whole pepper, a 
blade or two of mace, and a little fait, cover 
it up, let it flew over a How fire whilft you 
think they are enough, then ftrain from them 
their liquor, and put to it a little white wine 
vinegar or alegar, which you pleafe, give it 
a boil together, and when it is cold put it to 
your mulhrooms, and keep them for ufe. 
You may pickle flaps the fame way. 410. To make Catchup. 
Take large mufti rooms when they are frefti 
gathered, cut off the dirty ends, break them 
fmall with your hands, put them in a ftone- 
bowl with a handful or two of fait, and let 
them ftand all nightif you don’t get mufh- 
rooms enough at once, with a little fait they 
will keep a day or two whilft you get more, 
fo put ’em in a ftew-pot, and let them in an 
oven with houfhold bread; when they are 
enough ftrain from ’em the liquor, and let it 
ftand to fettle, then boil it with a little mace, 
Jamaica and whole black pepper, two or 
three fhalots, boil it over a flow fire for an 
hour, when it is boiled let it ftand to fettle, 
and when it is cold bottle it; if you boil it 
well it will keep a year or two •, you mult 
put in fpices according to the quantity of 
your catchup •, you muft not wafti them, 
nor put to them any water. 
411. To make Mango cf Cucumbers or 
small Melons. 
Gather cucumbers when they are green, 
cut a bitoff the end and take out all the meat j 
lie them in a ftrong fait and water, let them 
lie for a week or ten days whilft they be 
yellow, then fcald them in the fame fait and 
water they lie in whilft green, then drain 
from them the water ; take a little muftard- 
feed, a little horfe radifh, fome feraped and 
forne Hired fine, ahandfi lof fhalots, a claw 
or two of garlick if you like the tafte, and a 
little Hired mace •, take fix or eight cucum- bers Hired line, mix them amongft the reft of 
the ingredients, then fill your melons or cu- 
cumbers with the meat, and put in the bits 
at the ends, tie them on with a firing, fo 
take as much alegar or white wine vinegar 
as will well cover them, and put into it a lit- 
tle Jamaica and whole pepper, a little horfe- 
radiih and a handful or two of muftard-feed, 
then boil it, and pour it upon your mango *, 
let it ftand in the corner end two or three 
days, fcaid them once a day, and then tie 
them up for ufe. 
412. To pickle Garkins. 
Take garkins of the tirft growth, pick 
’em clean, put ’em in a ftrong fait and wjater, 
let ’em lie a week or ten days whilft they be 
throughly yellow, then fcaid them in the 
fame fait and water they lie in, fcaid them 
once a day, and let them lie whilft they are 
green, then fet them in the comer end clofe 
cover’d. 
413. To make Pickle fer your Cucumbers, 
Take a little alegar, (the quantity muit oe 
equal to the quantity of your cucumbers,, 
and lb muft your feafoning) a little pepper, 
a little Jamaica and long pepper, two or 
three fhalots, a little horfe-radiih feraped 
or diced, a little fait and a bit of allum, boil 
them altogether, and fcaid your cucumbers 
two or three times with your pickle, fo t.e 
them up for life. 
414. To pickle Colliflower white. 
Take the white ft colhftower you can "et. break it in pieces the bignefs of a mufliroom j 
take as much diftill’d vinegar as will cover 
it, and put to it a little white pepper, two or 
three blades of mace, and a little fait, then 
boil it and pour it on your colliflowers three 
times, let it be cold, then put it into your 
glafles or pots, and wet a bladder to tie over 
it to keep out the air. You may do white 
cabbage the fame way. 
415. To pickle Red Cabbage. 
Take a red cabbage, chufe it a purple 
red, for the light red never proves a good 
colour •, fo take your cabbage and flared it in 
very thin flices, fcafon it with pepper and 
fait very well, let it lie all night upon a broad 
tin, or a dripping-pan i take a little alegar, 
put to it a little Jamaica pepper, and two or 
three rales of ginger, boil them together, 
and when it is cold pour it upon your cab- 
bage, and in two or three days time it will 
be fit for ufe. 
You may throw a little colliflower among 
it, and it will turn red. 
416. To pickle Colliflower another way. 
Take the coliiflower and break it in pieces 
the bignefs of a mufhroom, but leare on a 
fhort ftalk with the head *, take fome whit? 
wine vinegar, into a quart of vinegar, put 
fix-pennyworth of cochineal beat well, alfo a 
little Jamaica and whole pepper, and a little 
fait, boil them in vinegar, pour it over the 
coliiflower hot, and let it Hand two or three 
daysdole covered up; you may fcald it once 
in three days whiiii it be red, when it is'red 
* * take it out of pickle, and walk the cochineal 
off in the pickle, fo ftrain it through a hair 
fieve, and let it Hand a little to fettle, then 
put it to your colliflower again, and tie it up 
for ufe i the longer it lies in the pickle the 
redder it will be. 
417. To pickle Walnuts white. 
Take walnuts when they are at full growth 
and can thruft a pin through them, the largeft 
fort you can get, pare them, and cut a bit off 
one end whilft you fee the white, fo you muff 
pare off all the green, (if you cut through the 
white to the kernel they will befpotted,) and 
put them in water as you pare them; you 
muff boil them in fait and water as you do 
mufhrooms, they will take no more boiling 
than a mufhroom ; when they are boiled lay 
them on a dry cloth to drain out the water, 
then put them into a pot, and put to them 
as much diftiU’d vinegar as will cover them, 
let them lie two or three days ; then take a 
little more vinegar, put to it a few blades of 
mace, a little white pepper and fait, boil ’em 
together, when it is cold take your walnuts out 
of the other pickle and put them into that, let 
them lie two or three days, pour it from them, 
give it another boil and fkim it, when it is 
cold put to it your walnuts again, put them 
into a bottle, and put over them a little fweet 
oil, cork them up, and fet them in a cool 
place i if your vinegar be good they v/ill 
keep as long as the mufhrooms. 
418. To pickle Barberries, 
Take barberries when full ripe, put them into a pot, boil a ffrong fait and water, then 
pour it on them boiling hot. 
419. To make Barley-Sugar. 
Boil barley in water, ftrain it through a 
hair-fieve, then put the decodtion into clari- 
fied fugar brought to a candy height, or the 
laid degree of boiling, then take it off the fire, 
and let the boiling fettle, then pour it upon 
a marble Hone rubb’d with the oil of olives, 
when it cools and begins to grow hard, cut 
it into pieces, and rub it into lengths as 
you pleafe. 
420. To pickle Purslain. 
Take the thickefc ftalks of purflain, lay 
them in fait and water fix weeks, then take 
them out, put them into boiling water, and 
cover them well \ let them hang over a ilow 
fire till they be very green, when they are 
cold put them into a pot, and cover them 
well with beer vinegar, and keep them co- 
vered clofe. 
421. To make Punch another way. 
Take a quart or two of fherbet before you 
put in your brandy, and the whites of four 
or five eggs, beat them very well, and fet it 
over the fire, let it have a boil, then put it 
into a jelly bag, fo mix the refc of your acid 
and brandy together, (the quantity youdefign 
to make) heat it and run it all through your 
jelly bag, change it in the running off whiiff 
it look fine •, let the peel of one or two le- 
mons lie in the bag ; you may make it the 
day before you ufe it, and bottle it. Grate an old penny loaf, put to it a like 
quantity of fuet Aired, a nutmeg grated, a 
little fait and fome currants, then beat fome 
eggs in a little fack and fugar, mix all toge- 
ther, and knead it as ftiff as for manchet, and 
make it up in the form and fize of a turkey’s 
egg, but a little flatter*, take a pound of 
butter, put it in a difh or ftew-pan, and fet 
it over a clear fire in a chafing-difh, and rub 
your butter about the difti till it is melted, 
then put your puddings in, and cover the 
difh, but often turn your puddings till they 
are brown alike, and when they are enough 
grate fome fugar over them, and ferve them 
up hot. 
For a flde-difti you muft let the pafte lie 
for a quarter of an hour before you make up 
your puddings. 
422. To make new College Puddings. 
423. To make a Custard Pudding. 
Take a pint of cream, mix with it fix eggs 
well beat, two fpoonfuls of flour, half a 
nutmeg grated, a little fait and fugar to your 
tafte; butter your cloth, put it in when the 
pan boils, boil it juft half an hour, and melt 
butter for the fauce. 
Chip a manchet very well, and cut it round 
ways in toafts, then take cream and eight 
eggs feafoned with hick, fugar, and nutmeg, 
and let thofe toafts fteep in it about an hour, 
then fry them in fweet butter, ferve them up 
with plain melted butter, or with butter, 
fack and fugar as you pleafe. 
424* To make fryed Toasts. * 425. To make Sauce for FiDi or FleDi. 
Take a quart of vinegar or alegar, put 
it into a jug, then take Jamaica pepper whole, 
fome Diced ginger and mace * a few cloves, 
fome lemon-peel, horfe radifh Diced, fweet 
herbs, fix fhalots peeled, eight anchovies, 
and two or three fpoonfuls of Dired capers, 
put all thofe in a linen bag, and put the 
bag into your alegar or vinegar, flop the 
jug clofe, and keep it for ufe. 
A fpoonful cold is an addition to fauce 
for either fiDi or DeDr. 
4.26. To make a favoury Difh of Veal. 
Cut large collops of a leg of veal, fpread 
them abroad on a drefler, hack them with 
the back of a knife, and dip them in the 
yolks of eggs, feafon them with nutmeg, 
mace, pepper and fait, then make forc’d- 
meat with fome of your veal, beef-fuet, oy- 
fters chop’d, and fweet herbs Hired fine, and 
the above fpice, ftrew all thefe over your col- 
lops, roll and tie them up, put them on fkew- 
ers, tie them to a fpit and roaft them and to 
the reft of your forc’d meat add the yolk of 
an egg or two, and make it up in balls and 
fry them, put them in a difh with your meat 
when roafted, put a little ivater in the difh 
under them, and when they are enough put 
to it an anchovy, a little gravy, a fpoonful 
of white wine, and thicken it up with a little 
flour and butter, fo fry your balls and lie 
round the difh, and ferve it up. 
This is proper for a fide-difh either at 
noon or night. >.27. To make French Bread. 
Take half a peck of fine flour, the yolks 
of fix eggs and four whites, a little fait, a 
pint of aleyeaft, and as much new milk made 
warm as will make it a thin light pafte, far it 
about with your hand, but be fure you don’t 
knead them; have ready fix wooden quarts 
or pint difhes, fill them with the pafte, (not 
over full) let them ftand a quarter of an hour 
to rife, then turn them out into the oven, and 
when they are baked rafp them. The oven 
muft be quick. 
428. To make Ginger-Bread another way. 
Take three pounds of fine flour, and the 
rind of a lemon dried and beaten to pow- 
der, half a pound of fugar, or more if you 
like it, a little butter, and an ounce and a 
half of beaten ginger, mix all thefe together, 
and wet it pretty ftiff with nothing but trea- 
cle *, make it into rolls or cakes which you 
pleafe if you pleafe you may add candid o- 
range peel and citron; butter your paper to 
bake it on, and let it be baked hard. 
429. To make Quince Cream. 
Take quinces when they are full ripe, cut 
them in quarters, fcald them till they be foft, 
pare them, and mafh the clear part of them, 
and the pulp, and put it through a lieve, take 
an equal weight of quince and double refin’d 
fugar beaten and fitted, and the whites of 
eggs beat till it is as white as fnow, then put 
it into difhes. 
You may do apple cream the fame wray. 430. To make Cream of any prefer red Fruit, 
Take half a pound of the pulp of any pre- 
ferved fruit, put it in a large pan, put to it 
the whites of two or three eggs, beat them 
well together for an hour, then with a fpoon 
take it off, and lay it heaped up high on the 
difh and falver without cream, or put it in 
the middle bafon. 
Rafpberries will not do this way. 
431. To dry Pears or Pippins without Sugar. 
Takc pears or apples and wipe them clean, 
take a bodkin and run it in at the head, and 
out at the ftalk, put them in a fiat earthen 
pot and bake them, but not too much •, you 
mull put a quart of flrong new ale to half a 
peck of pears, tie twice papers over the pots 
that they are baked in, let them ftand till cold, 
then drain them, fqueeze the pears flat, and 
the apples, the eye to the ftalk, and lay ’em 
on fieves with wide holes to dry, either in a 
ftove or an oven not too hot. 
432. To preferve Mulberries whole. 
Set fome mulberries over the fire in a fkil- 
let or preferving pan, draw from them a pint 
of juice when it is ftrain’d ; then take three 
pounds of fugar beaten very fine, wet the fu- 
gar with the pint of juice, boil up your fugar 
and fkim it, put in two pounds of ripe mul- 
berries, and let them ftand in the firup till they 
are throughly warm, then let them on the 
fire, and let them boil very gently do them 
but half enough, fo put them by in the firup 
till next day, then boil them gently again when die firup is pretty thick and will fland 
in round drops when it is cold, they are e- 
nough, fo put all in a gally-pot for ufe. 
433, To make Orange Cakes. 
Cut your oranges, pick out the meat and 
juice free from the firings and feeds, fet it 
by, then boil it, and fhift the water till your 
peels are tender, dry them with a cloth, mince 
them fmall, and put them to the juice ; to a 
pound of that weigh a pound and a half of 
double refin’d fugar; dip your lumps of fu- 
gar in water, and boil it to a candy height, 
take it off the fire and put in your juice and 
peel, flir it well, when it is almofl cold put 
it into a bafon, and fet it in a ftove, then lay 
it thin on earthen plates to dry, and as it can- 
dies fafhion it with a knife, and lay them on 
glades ; when your plate is empty, put more 
out of your bafon. 
Take a pound of apricocks before they be 
full ripe, cut them in halves or quarters, let 
them boil till they be very tender in a thin 
firup, and let them ftand a day or two in 
the ftove, then take them out of the firup, 
lay them to dry till they be as dry as prunellos, 
then box ’em, if you plcafe you may pare them. 
Yon may make your firup red with the 
juice of red plumbs. 
434. To dry Apricocks like Prunellos. 
435. To preferve great white Plumbs. 
To a pound of white plumbs take three 
quarters of a pound of double refin’d lugar 
in lumps, dip your fugar in water, boil and jOkim it very well, flit your plumbs down the 
feam •, and put them into the firup with the 
flit downwards •, let them ftew over the fire 
a quarter of an hour, fkim them very well, 
then take them off, and when cold cover them 
up *, turn them in the firup two or three 
times a day for four or five days, then put 
them into pots and keep them for ufe. 
436. To make Goofeberry Wine another way. 
Take goofeberries when they are full ripe, 
pick and beat them in a marble mortar •, to 
every quart of berries put a quart of water, 
and puttheminto a tub and let them Hand all 
night, then ftrain them through a hair-fieve, 
and prefs them very well with your hand; to 
every gallon of juice put three pounds offour- 
penny fugar; when your fugar is melted put 
it into the barrel, and to as many gallons of 
juice as you have, take as many pounds of 
Malaga raifms, chop them in a bowl, and 
put them in the barrel with the wine •, be fure 
let not your barrel be over full, fo clofe it up, 
let it fland three months in the barrel, and 
when it is fine bottle it, but not before. 
Gather your little nobs quickly after the 
blolfoms are off, put them in cold water and 
fait three days, fluffing them once a day ; 
then make a pickle for them (but don’t boi? 
them at all) of fome white wine, and fome 
white wine vinegar, fhalot, horfe-radifli, 
whole pepper and fait, and a blade or two of 
mace i then put in your feeds, and flop ’em 
clofe up. They are to be eaten as capers. 
437. To pickle Nasturtium Buds. 44 S. To make Elder-flower Wine. 
Take three or four handfuls of dry’d elder- 
flowers, and ten gallons of fpring water, boil 
the water, and pour it fcaldmg hot upon the 
flowers, the next day put to every gallon of 
water five pounds of Malaga raifins, the 
ftalks being firfl: pick’d off, but not walk’d, 
chop them grofly with a chopping knife, then 
put them into your boiled water, ftir the wa- 
ter, raifins and flowers well together, and 
do fo twice a day for twelve days, then prefs 
out the juice clear as long as you can get any 
liquor ; put it into a barrel fit for it, flop it 
up two or three days till it works, and in a 
few days flop it up clofe, and let it Hand 
two or three months, then bottle it. 
TO make Pearl Barley Pudding. 
Take half a pound of pearl barley, cree it 
in foft water, and fhift it once or twice in the 
boiling till it be foft; take five eggs, put to 
them a pint of good cream, and half a pound 
of powder fugar,- grate in half a nutmeg, a 
little fait, a fpoonful or two of rofe-water, 
and half a pound of clarified butter ; when 
your barley is cold mix them altogether, fo 
bake it with a puff-pafte round your difh-edge. 
Serve it up with a little rofe-water, fugar 
and butter for your fauce. 
440. T0 make Goofeberry Vinegar another way. 
Take goofeberries when they are full ripe, 
bruife them in a marble mortar or wooden 
bowl, and to every upheap’d half peck of 
berries take a gallon of water, put it to them in the barrel, let it ftand in a warm place for 
two weeks, put a paper on the top of your 
barrel, then draw it off, wafli out the barrel, 
put it in again, and to every gallon add a 
pound of coarfe fugar; fet it in a warm place 
by the fire, and let it ftand whilft chriftmas. 
Take apricocks when they arc young and 
tender, cbdle them a little, rub them with a 
coarfe cloth to take off the.fkin, and throw 
them into water as you do th&m, and put 
them in the fame water they were codied in, 
cover them with vine leaves, a white paper, 
or fomething more at the top, the clofer you 
keep them the fooner they are green *, be lure 
you don’t let them boil; when they are green 
weigh them, and to every pound of apricocks 
take a pound of loaf fugar, put it into a 
pan, and to every pound of fugar a Jill of 
water, boil your fugar and water a little, 
and fkim it, then put in your apricocks, let 
them boil together whilftyour apricocks look 
clear, and your firup thick, fkim it all the 
time it is boiling, and put them into a pot 
covered with a paper dip’d in brandy. 
441. To preferve Apricocks green. 
442. To make Orange Chips another way. 
Pare your oranges, not over thin but nar- 
row, throw the rinds into fair water as you 
pare them off, then boil them therein very faft 
till they be tender, filling up the pan with 
boiling water as itwaftes away, then make a 
thin firup with part of the water they are 
boiled in, put in the rinds, and juft let them \ yy ' 
boil, then take them off, and let them lie in 
the limp three or four days, then boil them 
again till you find the firup begin to draw 
between your fingers, take them off from the 
fire, and let them drain thro’ your colander, 
take out but a few at a time, becaufe if they 
cool too fall it will be difficult to get the firup 
from them, which mull be done by paffing 
every piece of peel through your fingers, 
and lying them fingle on a fieve with the 
rind uppermoll, the fieve may be fet in a 
flove, or before the fire ; but in hammer the 
fun is hot enough to dry them. 
Three quarters of a pound of fugar will 
make firup to do the peels of twenty-five 
oranges. 
443. To make Mushroom Powder. 
Take abouthalf a peck of large buttons or 
flaps, 'clean them and let them in an earthen 
difli or dripping pan one by one, let them 
Hand in a flow oven to dry whilfl they will 
beat to powder, and when they are powdered 
fift them through a fleve ; take half a quar- 
ter of an ounce of mace, and nutmeg, beat 
them very fine, and mix them with your 
mufliroom powder, then put it into a bottle, 
and it will be fit for ufe. 
You muff not wafh your mufhrooms. 
444. To preferve Apricocks another way. 
Take your apricocks before they are full 
ripe, pare them and Hone them, and to every 
pound of apricocks take a pound of lump 
loaf-fugar, put it into you pan with as much water as will wet it •, to four pounds of fugar 
take the whites of two eggs beat them well 
to a froth, mix them well with your fugar 
whilft it be cold, then fet it over the fire and 
let it have a boil, take it off the fire, and put 
in a fpoonful or two of water, then take off 
the fkim, and do fo three or four times whilft 
any fkim rifes •, put in your apricocks, 
and let them have a quick boil over the fire j 
take them off and turn them over, let them 
ftand a little while covered, and then fet 
them on again, let them have another boil and 
fkim them, then take them out one by one; 
fet on your firup again to boil dov/n, and 
fkim it, put in your apricocks again, and 
let them boil whilft they look clear, put them 
in pots, when they are cold cover them over 
with a paper dipt in brandy, and tie another 
paper at the top, fet them in a cool place, 
and keep them for ufe. 
445. To pickle Mushrooms another way. 
When you have cleaned your mufhrooms 
put them, into a pot, throw over them a 
handful of fait, flop them very clofc with 
a cloth, fet them in a pan of water to 
boil about an hour, give them a fhake now 
and then in the boiling, then take them out 
and drain the liquor from them, wipe them 
dry with a cloth, and put them up either in 
white wine vinegar or diftill’d vinegar, with 
fpices, and put a little oil on the top. 
They don’t look lb white this way, but 
they have more the tafte of mufhrooms. 197 
Take the largdl and frdhdl flaps you can 
get, fkin them and take out the gills, boil 
them in a little fait and water, then wipe4 
them dry with a cloth ; take two eggs and 
beat them very well, half a fpoonful of wheat- 
flour, and a little pepper and fait, then dip 
in your muflirooms and fry them in butter. 
They are proper to lie about ilew’d mufli- 
rooms or any made dilli. 
446- How to fry Mushrooms. 
447* How to make an Ale Posset. 
Take a quart of good milk, fet it on the 
fire to boil, put in a handful or two of bread- 
crumbs, grate in a little nutmeg, andfweeten 
it to your tafte •, take three jills of ale and 
give it a boil; take the yolks of four eggs, 
beat them very well ; put to them a little 
of your ale, and mix all your ale and eggs 
together; then fet it on the fire to heat, keep 
ftirring it all the time, but don’t let it boil, 
if you do it will curdle •, then put it into your 
dilh, heat the milk and put it in by degrees 
fo ferve it up. 
- You may make it of any fort of made wine; 
make it half an hour before you ufe it, and 
keep it hot before the fire. 
448. To make Minc’d Pies another way. 
Take half a pound of Jordan almonds, 
blanch and beat them with a little role-water, 
but not over fmall •, take a pound of beef-iuet 
ihred very fine, half a pound of apples Hired 
fmall, a pound of currants well cleaned, half 
a pound of powder fugar, a little mace Ihred 198 
fine, about a quarter of a pound of candid 
orange cut in fmall pieces, a fpoonful or two 
of brandy, and a little fait, fo mix them well 
together, and bake it in a puff-pafte. 
Take a quart of good cream, and boil it 
with a blade or two of mace, put in about 
a quarter of a pound of fine powder fugar; 
take a pint of lack or better, fet it over the 
fire to heat, but don’t let it boil, then grate 
in a little nutmeg, and about a quarter of a 
pound of powder fugar •, take nine eggs, 
(leave out fix of the whites and ftrains) beat 
’em very well, then put to them a little of your 
Tack, mix the fack and eggs very well toge- 
ther, then put to ’em the reft of your fack, 
ftir it all the time you are pouring it in, fet 
it over a flow fire to thicken, and ftir it till it 
be as thick as cuftard-, (be fure you don’t 
let it boil, if you do it will curdle) then pour 
it into your difli or bafon •, take your cream 
boiling hot, and pour it to your fack by de- 
grees, ftirring it all the time you are pouring 
it in, then fet it on a hot hearth-ftone •, you 
muft make it half an hour before you ufe 
it •, before you fet it on the hearth cover it 
clofe with a pewter difh. 
449* ma^e Sack Posset another way. 
To make a Froth for the Posset. 
Take a pint of the thickeft cream you can 
get, and beat the whites of two eggs very well, 
put them to your cream, and fweeten it to 
your tafte, whifk them very well together, 
take off the froth by fpoonfuls, and lie it in 
a fieve to drain •, when you difh up the pof- 
fet lie the froth over it> 199 
Takc cherries when full ripe, ftone them, 
and break ’em as little as you can in the Zon- 
ing ; to fix pounds of cherries take three 
pounds of loaf fugar, beat it, lie one part of 
your fugar under your cherries, and the other 
at the top, let them Hand all night, then 
put them into your pan, and boil them pretty 
quick whilft your cherries change and look 
clear, then let them ft and in the firup all 
night, pour the firup from them, and put 
them into a pretty large fteve, and fet them 
either in the fun or before the fire *, let them 
ftand to dry a little, then lay them on white 
papers one by one, let them ftand in the fun 
whilft they be thoroughly dry; in the drying 
turn them over, then put them into a .little 
box; betwixt every layer of cherries lie a 
paper, and fo do till all are in, then lie a pa- 
per at the top, and keep them for ufe. 
450. To dry Cherries another way. 
£ £- j J- 
You muft not boil them over long in 
the firup,, for if it be over thick it will 
keep them from drying *, you may boil two 
or three pounds more cherries in the firup 
after. 
45 -Hmx) to order Sturgeon. 
If your fturgeon be alive, keep it a night 
and a day before you ufe it; then cut off the 
head and tail, fplit it down the back, and 
cut it into as many pieces as you pleafe j fait 
it with bay fait and common fait, as you would 
do beef for hanging, and let it lie 24 hours ; 
then tie it up very tight, and boil it in fait and water whilft it is tender •, (you muft 
not boil it over much"' when it is boiled throw 
over it a little fait, and let it by till it be cold. 
Take the head and fplit it in two, and tye it 
up very tight •, you muft boil it by itfelf, 
not fo much as you did the reft, but fait it 
after the lame manner. 
200 
Take a gallon of foft water, and make it 
into a ftrong brine •, take a gallon of ftale 
beer, and a gallon of the beft vinegar, and 
let all boil together, with a few fpices •, when 
it is cold put in your llurgeon •, you may 
keep it (if dole covered) three or four months 
before you need to renew the pickle. 
452. To make the Pickle. 
453- ma^e Hotch-Potch. 
Take five or fix pounds of frefli beef, put 
it into a kettle with fix quarts of foft water, 
and an onion; fet it on a flow fire, and let 
it boil till your beef is almofl: enough •, then 
put in the fcrag of a neck of mutton, and 
let them boil together till the broth be very 
good ; put in two or three handfuls of bread- 
crumbs, two or three carrots and turnips 
cut fmall, (but boil the carrots in water be- 
fore you put them in, elfe they will give your 
broth a talle) with half a peck of fhiU’dpfeafe, 
but take up the meat before you put them in, 
when you put in the peafe take the other part 
of your mutton and cut it in chops, (for it 
will take no more boiling than the peafe) and 
put it in with a few fweet herbs Hired very 
fmall, and fait to your tafte. You mull fend up the mutton chops in the 
difh with the hotch-potch. 
When there are no peafe to be had, you 
may put in the heads of afparagus, and it 
there be neither of thefe to be had, you may 
Hired in a green favoy cabbage. 
This is a proper diHi inftcad of foop. 
201 
Take two or three pounds of any tender 
part of beef, (according as you would have 
the difh in bignefs) cut it fmail as you would 
do minc’d veal; take an onion, flared it fmail, 
and fry it a light brown in bu *. r fcalbned 
with nutmeg, pepper and fait, and put the 
meat into your pan with your onion, and fry 
it a little whilft it be a light brown •, then 
put to it a jiil of good gravy, and a fpoonrul 
of walnut pickle, or a little catchup •, put 
in a few Hired capers or mufhrooms, thicken 
it up with a little flour and butter ; if you 
pleafe you may put in a little juice of lemon; 
when you difh it up, garnifli your difli with 
pickle, and a few forc’d-meat bails. 
It is proper for either fide-difli or top-difh. 
454. To make Minc’d Collops. 
455-^*o make white Scotch Collops another way 
Take two pounds of the fohd part ot a leg 
of veal, cut in pretty thin dices, and-dea- 
fen it with a little Hired mace and fait, put 
it into your dew-pan with a lump of butter, 
fet it over the fire, keep it dining all the 
time, but don’t let it boil •, when you are 
going to didi up the collops, put to them the 
yolks of two or three eggs, three fpoonfuls 202 
of cream, a fpoonful or two of white wine, 
and a little juice of lemon, lhake it over the 
fire whilft it be fo thick that the fauce ilicks 
to die meat, be fare you don’t let it boil. 
Garnifh your dilh with lemon and fippets, 
and lerve it up hot. 
This is proper for either fide-difli or top- 
dilh, noon or night. 
456. Vo Vinegar another way. 
Take as many gallons of water as you 
pleafe, and to every gallon of water put in a 
pound of four-penny fugar, boil it for half an 
hour and fl'im it all the time when it is 
about blood warm put to it about three or four 
fpoonfuls of light yeaft, let it work in the tub 
a night and a day, put it into your veffel, 
dole up the top with a paper, and fet it as 
near the fire as you have convenience, and 
in two or three days it will be good vinegar. 
457* To preferve Quinces another way. 
Take quinces, pare and put them into 
water, fave ail the parings and cores, let ’em 
lie in the water with the quinces, fet them 
over the fire with the parings and cores to 
codie, cover them clofc up at the top with 
the parings, and lie over them either a difh- 
cover or pewter difh, and cover them dole ; 
let them hang over a very flow fire whilfl; they 
be tender ; but don’t let them boil j when 
they are foft take therfi out of the water, and 
weigh your quinces, and to every pound put 
a pint of the fame water they were codied in 
(when iirained) and a pound of lugar; put them into a pot or pewter flaggon, the pew - 
ter makes them a much better colour *, dole 
them up with a little coarfe pafte, and fet 
them in a bread oven all night •, if the firup 
be too thin boil it down, put it to your 
quinces, and keep it for ufe. 
You may cither do it with powder fugar 
or loaf-fugar. 
O 
45 8 .‘/io make AlmondCheefecakes another zvay 
Take the peel of two or three lemons 
pared thick, boil them pretty foft, and change 
the water two or three times in the boiling •, 
when they are boiled beat them very fine with 
a little loaf fugar, then take eight eggs, 
(leaving out fix of the whites) halt a pound 
of loaf or powder fugar, beat the eggs and 
fugar for half an hour, or better; take a 
quarter of a pound of the beft almonds, 
blanch and beat them with three or four 
fpoonfuls of rofe-water, but not over fmall j 
take ten ounces of frefn butter, melt it with- 
out water, and clear off from it the butter- 
milk, then mix them altogether very well, 
and bake them in a (low oven in a puff-pafte*, 
before you put them into the tins, put in 
the juice of half a lemon. 
When you put them in the oven grate 
over them a little loaf fugar. 
You may make them without almonds, if 
you pleafe. 
You may make a pudding of the fame, 
only leave out the almonds. 
FINIS. EnglifK Houfewifery improved; 
OR, A 
SUPPLEMENT 
T O 
MO XO N's COOKERY. 
CONTAINING 
Upwards of Sixty Modern and Valuable 
RECEIPTS 
I N 
PASTRY, 
PRESERVING, 
(MADE DISHES, 
J MADE WINES, &c. isc. 
Colledled by a PERSON of Judgment. 
With CORRECTIONS and ADDITIONS. 
The THIRD EDITION. 
LEEDS? 
Printed by Griffith Wright, 
For George Copperthwaite, Bookieiler, 
MjDCCjLXIX, 2 
A 
SUPPLEMENT 
T O 
MOXON’s Cookery. 
I, Granade. 
A K E the caul of a leg of veal, lie 
& T it into a round pot; put a layer 
i * of the flitch part of bacon at 
the bottom, then a layer of 
forc’d-mcat, and a layer of the 
leg part of veal cut as for collops, ’till the 
pot is fill’d up i which done, take the 
part of the caul that lies over the edge of 
the pot, clofe it up, tie a paper over, and 
fend it to the oven ; when baked, turn it 
out into your difh. Sauce. A good light 
brown gravy, with a few mufhrooms, mp- 
r;ds, or truffles: ferve it up hot. Boil four calf’s feet in fix quarts of wa- 
ter ’till it is reduced to three pints, take oft 
the feet and let the flock cool, then melt it, 
and have ready in a ftew-pan, a fpoonful of 
butter hot, add to it a fpoonful of fine flour, 
ftir it with a wood fpoon over a ftove-firc, 
’till it is very brown, but not burnt, then 
put the jelly out, and let it boil i when cold 
take off the far, melt the jelly again, and put 
to it half a pint of red port, the juice and 
peel of half a lemon, white pepper, mace, 
a little Jamaica pepper, and a little faltj then 
have ready the whites of four eggs, well 
froth’d, and put them into the jelly, (take 
care the jelly be not too hot when the whites 
are put in) ftir it well together, and boil it 
over a quick fire one minute, run it thro* 
a flannel bag and turn it back till it is clear, 
and what form you would have it, have that 
ready, pour a little of the jelly in the bot- 
tom, it will foon darken ; then place what 
you pleafe in it, either pigeon or fmall chick- 
en, fweet-bread larded, or pickled fmelt or 
trout, place them in order, and pour on the 
remainder of the jelly. You may fend it 
up in this form, or turn it into another difh, 
with holding it over hot water ■, but not 
till it is thoroughly hardened. 
2. The fine Brown Jelly. 
3. To make a Melon* 
Make the leaneft forc’d-meat thatyou can, 
green it as near the colour of melon as pof- 4 
Able with the juice of fpinage, as little of 
the- juice as you can ; put feveral herbs in it, 
efpecially parfley fhred fine, for that will 
help to green it •, roll it an inch and a half 
thick, lay one half in a large melon mould, 
well buttered and floured, v/ith the other half 
the fullfize of the mould, fides and all; then 
put into it as many ftew’d oyfters as will near 
fill it with liquor fufficient to keep them moift, 
and clofethe forc’d-meat well together •, clofe 
the melon and boil till you think it is e- 
ncugh •, then make a fmall hole (if poffible 
not to be perceived) pour in a little more of 
the liquor that the oyfters were ftew’d in hot, 
and ferve it up with hot fauce in the dilh. 
It rauft be boiled in a cloth, and is either for 
a firft or fecond courfe. 
4. Hot Chicken Pie. 
Order the chickens as for fricaflee, and 
form the pie deep, lay in the bottom a mince- 
meat made of the chicken’s livers, ham, 
parfley and yolks of eggs, feafon with white 
pepper, mace, and a little fait *, moiften with 
butter, then lay the chicken above the minc’d 
meat, and a little more butter*, cover the pie 
and bake it two hours ; when baked take off 
the fat, and add to it white gravy, with a lit- 
tle juice of lemon. Serve this up hot. 
Stew the pumps very tender, then take’em 
out to cool, dip them in egg and bread- 
crumbs, and fry them a light brown; have 
5. Sheep’s Rumps with Rice. ready half a pound of rice, well walk’d and 
pick’d, and half a pound of butter*, let it flew 
ten minutes in a little pot *, then add a pint of 
good gravy to the rice and butter, and let it 
ftew half an hour longer; have ready fix 
onions boil’d very tender, and fix yolks of 
boil’d eggs, ftick them with cloves; then 
place the Iheep rumps on the difh, and put 
round them the rice as neatly as you can; 
place the onions and eggs over the rice, fo 
ferve it up hot. 
5 
6. Sheep’s Tongues broiled. 
The tongues being boil’d, put a lump of 
butter in a flew-pan, with parlley and green 
onions cut fmall; then fplit the tongues, 
but do not part them, and put them in the 
pan ; feafon them with pepper, herbs, mace, 
and nutmeg *, fet them a moment on the fire, 
and flrew crumbs of bread on them *, let them 
be broil’d and difh them up, with a high 
gravy fauce. 
Make a ftrong eflence of ham and veal, 
with a little mace j then lard the large oyfters 
with a find larding pin ; put them, with as 
much elfence as will cover them, into a ftew- 
pan •, let them ftew an hour, or more, over 
a flow fire. They are ufed for garnifhing, 
but when you make a dilh of them, fqueeze 
in a fcvile orange. 
7- To lard Oysters. 
Take a little lean bacon and veal, onion,, 
8. Veal Couley. and the yellow part of a carrot, put it into a 
ftew-pan •, let it over a flow fire, and let ia 
fimmer till the gravy is quite brown, then 
put in fmall gravy, or boiling water ; boil 
it a quarter of an hour, and then it is ready 
for ulc. Take two necks of mutton, bone 
them, lard one with bacon, the other with 
parfley ; when larded, put a little couley over 
a flow itove, with a flice of lemon whiifl: 
the mutton is fet, then fktwer it up like a 
couple of rabbits, put it on the fpit and roall 
it as you would any other mutton; then ferve 
it up with ragoo’d cucumbers. This will 
do for firfl: courfe •, bottom difli. 
6 
Take a fine large calf’s head, cleans’d well 
and dew’d very tender, a leg of veal twelve 
pounds weight, leave out three pounds of the 
fined: part of it ; then take three fine large 
fowls, (bone them, but leave the meat as 
whole as poflible) and four pounds of the 
fined ham diced ; then boil the veal, fowls 
bones, and the ham in fix quarts of water, 
till it is reduced to two quarts, put in the 
fowl and the three pounds of veal, and let 
them boil half an hour ; take it off the fire 
and drain the gravy from it; add 'to the 
gravy three pints of the bed; white wine, 
boil it up and thicken it j then put in the 
calf s-head ; have in readinefs twelve large 
forc’d meat balls, as large as an egg, and 
twelve yolks of eggs boil’d haid. Difh it 
up hot in a terreen. 
o. The Mock Turtle. 7 
io. To drefs Ox Lips. 
Take three or four ox lips, boil them as 
tender as poffible, drefs them clean the day 
before they are ufed; then make arichforc’d- 
meat of chicken or half-roafted rabbits, and 
fluff the lips with it; they will naturally turn 
round; tie them up with pack-thread and put 
them into gravy to flew; they mull Hew 
while the forc’d-meat be enough. Serve them 
up with truffles, morels, mufhrooms, cockf- 
combs, forc’d-meat balls, and a little lemon 
to your tafte. 
This is a top-difh for fecond, or fide difh 
fqr firft courfe. 
ii. ‘To make Poverade. 
Take a pint of good gravy, half a jill of 
elder vinegar, fix fhalots, a little pepper and 
fait, boil all thefe together a tew minutes, and 
drain it off. This is a proper fauce for tur- 
key, or any other fort of white fowls. 
12. To pot Partridges. 
Take the partridges and feafon them well 
with mace, fait and a little pepper; lie ’em 
in the pot with the break downwards, to e- 
very partridge put three quarters of a pound 
of butter, fend them to the oven •, when baked, 
drain them from the butter and gravy, and 
add a little more feafoning, then put them 
clofe in the pot with the breaks upwards, and 
when cold, cover them well with the butter, 
fute the pot to the number of the partridges 
tu have it full. You may pot any iort of 
moor game the fame way. 13. To pot Partridges another way. 
8 
Put a little thyme and parfley in the infide 
of the partridges, feafon them with mace, 
pepper and fait *, put them in the pot, and 
cover them with butter •, when baked, take 
out the partridges., and pick all the meat from 
the bones, lie the meat in a pot (without beat- 
ing) fkim all the butter from the gravy, and 
cover the pot well with the butter. 
Scrape and gut them, walh and dry them 
clean, feafon them with pepper, fait, mace, 
and nutmeg *, let the two laft feafonings be 
higher than the other ; put a little butter at 
the bottom of the pot; then lie in the fifh, 
and put butter at the top, three pounds of 
butter to four pounds of char •, when they are 
baked (before they are cold) pour off the 
gravy and butter, put two or three fpoon- 
fuls of butter into the pot you keep them in, 
then lie in the fifh ; fkim the butter clean 
from the gravy, and put the butter over the 
filh, fo keep it for ufe. 
14- To 'pot Char. 
15. Salmon en Maigre. 
Cut Tome dices of frefh faimon the thick- 
nefs of your thumb, put them in a ftew-pan 
with a little onion, white pepper and mace, 
and a bunch of fweet herbs, pour over it half 
a pint of white wine, halt a jiil of water, 
and four ounces of butter (to a pound and 
half of faimon •,) cover the ftew-pan clofe; 
and ftew it half an hour; then take out the faimon and place it on the difh ; {brain off the 
liquor, and have ready craw-fifti, pick’d 
from the fhcll, or lobfter cut in fmall pieces ; 
pound thefhells of the cr.aw-fifh, or the feeds 
of the lobfter, and give it a turn in the li- 
quor ; thicken it, and ferve it up hot with the 
craw-fifh, or lobfter, over the falmon. 
Trouts may be done the fame way, only 
cut off their heads. 
16. Lobster A’L’ltalienne. 
Cut the tail of the lobfter in fquare pieces, 
take the meat out of the claws, bruife the red 
part of the lobfter very fine, ftir it in a pan 
with a little butter, put fome gravy to it; 
ftrain it off* while hot, then put in the lob- 
fter with a little fait; make it hot, and fend 
it up with fippets round your difh. 
17. To do Chickens or any Fowl’s Feet. 
Scald the feet till the fkin will come off, 
then cut off the nails ; ftew them in a pot 
dole cover’d fet in water, and fome pieces of 
fat meat till they are very tender *, when you 
fet them on the fire, put to them fome whole 
pepper, onions, fait, and fome fweet herbs ; 
when they are taken out, wet them over with 
the yolk of an egg, and dredge them well 
with bread-crumbs •, fo fry them crifp. 
18. Larks done in Jelly. 
Boil a knuckle of veal in a gallon of water 
till it is reduced to three pints, (it mull not 
be covered but done over a clear fire) fkim 
it well and clarify it, then, feafoh the larks 10 
with pepper and fait, put them m a pot with 
butter, and fend them to the oven; when 
baked take them out of the butter whilft hot, 
take the jelly and feafon it to your tafte with 
pepper and fait; then put the jelly and larks 
into a pan together, and give them a fcakl 
over the fire•, fo lie them in pots and cover 
them well with jelly. When you would ufe 
them, turn them out of the pots, and ferve 
them up. 
Take three quarts of red port, a pint of 
vinegar, one pound of anchovies unwafh’d, 
pickle and all together, half an ounce of mace, 
ten cloves, eight races of ginger, one fpoon- 
ful of black pepper, eight ounces of horfe- 
raddifh, half a lemon-peel, a bunch of winter- 
favory, and four ftialots; ftew thefc in a pot, 
within a kettle of water, one full hour, then 
ftrain it thro’ a clofe ficve, and when it is cold 
bottle it •, fhake it well before you bottle it, 
that the fediment may mix. You may ftew 
all the ingredients over again, in a quart of 
wine for prefent ufe. 
19. ‘The fine Catchup. 
20. Walnut Catchup. 
Take the walnuts when they are ready for 
pickling, beat them in a mortar, and ftrain 
the juice thro’ a flannel bag; put to a quart 
of juice a jill of white wine, a jill of vine- 
gar, twelve fhalots fliced, a quarter of an 
ounce of mace, two nutmegs fliced, one 
ounce of black pepper, twenty four cloves. and the peels 01 two fevile oranges, pared fo 
thin that no white appears, boil it over a flow 
fire very well, and fldm it as it boils •, let it 
Hand a week or ten days cover’d very clofe, 
then pour it thro’ the bag, and bottle it. 
21. A very good White or Almond Soop. 
Take veal, fowl, or any white meat, boil- 
ed down with a little mace, (or other fpice 
to your tafte) let thefe boil to mafh, then 
ftrain off the gravy •, take fome of the white 
flefhy part of the meat and rub it thro’ a co- 
lander ; have ready two ounces of almonds 
beat fine, rub thefe thro’ the colander, then 
put all into the gravy, fet it on the fire to 
thicken a little, and ttir in it two or three 
fpoonfuls of cream, and a little butter work’d 
in flour; then have ready a French roll cr fp’d 
for the middle, and flips of bread cut long 
like Savoy bifeuits. Serve it up hot. 
Take one pound of almonds, blanch’d and 
beat fine, one pint of cream, the yolks of 
twelve eggs, two ounces of grated bread, 
half a pound of fuet, marrow, or melted 
butter, three quarters of a pound of fine fu- 
gar, a little lemon-peel and cinnamon •, bake 
it in a flow oven, in a difh, or little tins. 
The above are very good put in (kins. 
22. Almond Pudding. 
Boil a quart of cream, when cold, mix in 
the whites of feven eggs well beat; blanch 
five ounces of almonds, beat them with role 
23. Almond Pudding another way. 12 
or orange-flower water, mix in the eggs and 
cream ■, fweeten it to your talle with fine 
powder fugar, then mix in a little citron or 
orange, put a thin pafte at the bottom, and a 
thicker round the edge of the difh. Bake it 
in a flow oven. Sauce. Wine and fugar. 
24. Almond Cheesecakes another way. 
Six ounces of almonds, blanch’d and beat 
with rofe-water •, fix ounces of butter beat to 
cream *, half a pound of fine fugar •, fix eggs 
well beat, and a little mace. Bake th.de in 
little tins, in cold butter pafte. 
25. A Lemon Pudding another way. 
Take a quarter of a pound of almonds, 
three quarters of a pound of fugar, beat and 
fearc’d, half a pound of butter •, beat the al- 
monds with a little rofe-water, grate the rinds 
of two lemons, beat eleven eggs, leave out 
two whites, melt the butter and ftir it in •, when 
the oven is ready mix all thefe well together, 
with the juice of one or two lemons to your 
tafre •, put a thin.pafte at the bottom, and a 
thicker round the edge of the difh. 
Sauce. Wine and fugar. 
26. Potatoe Pudding another way. 
Take three quarters of a pound of potatoes, 
when boil’d and peel’d, beat them in a mor- 
tar with a quarter of a. pound of fuet or but- 
. ter, (if butter, melt it) a quarter of a pound 
ot powder fugar, five eggs well beat, a pint 
of good milk, one fpoonful of flour, a little 
mace or cinnamon, and three fpoonfuls of 13 
wine or brandy ; mix all theft* well together, 
and bake it in a pretty quick oven. 
Sauce. Wine and butter. 
27- Carrot Pudding another way. 
Take half a pound of carrots, when boil’d 
and peel’d, beat them in a mortar, two ounces 
of grated bread, a pint of cream, half a pound 
of fuet or marrow, a glafs of fack, a little 
cinnamon, half a pound of fugar, fix eggs 
well beat, leaving out three of the whites, 
and a quarter of a pound of macaroons ; 
mix all well together *, puff-pafte round the 
difh-edge.———Sauce. Wine and fugar. 
28. White Pott another rJoay. 
A layer of wmte bread cut thin at the bot- 
tom of the dilh, a layer of apples cut thin, 
a layer of marrow or luet, currants, raifins, 
fugar and nutmeg, then the bread, and fo on, 
as above, till the difh is fill’d up ; beat four 
eggs, and mix them with a pint of good 
milk, a little fugar and nutmeg, and pour 
it over the top. This jfhould be made three 
or four hours before it is baked. 
Sauce. Wine and butter. 
ig. Hunting Pudding another way. 
Take a pound of grated bread, a pound 
of fuet and a pound of currants, eight eggs, 
a glafs of brandy, a little fugar, and a little 
beat cinnamon ; mix thefe well together, 
and boil it two hours at the leaft. 
30. Almond Biscuits. 
Blanch a pound of almonds, lie them in water for three or four hours, dry them with 
a cloth, and beat them fine with eight fpoon- 
fuls of rofe or orange -flower water *, then 
boil a pound of fine fugar to wire-height, 
and ftir in the almonds, mix them well over 
the fire •, but do not let them boil; pour 
them into a bafon, and beat them with a 
fpoon ’till quite cold i then beat fix whites 
of eggs, a quarter of a pound of ftarch, 
beat and fearc’d, beat the eggs and ftarch 
together, ’till thick; ftir in the almonds, 
and put them in queen-cake tins, half full, 
dull them over with a little fearc’d fugar; 
bake ’em in a flow oven, and keep them dry. 
31. 'To make Almond Butter another way. 
Take a quart of cream, fix eggs well 
beat, mix them and drain them into a pan, 
keep it ftirring on the fire whilfl it be ready 
to boil; then add a jack of fack, keeping 
it ftirring till it comes to a curd ; wrap it 
clofe in a cloth till the whey be run from it; 
then put the curd into a mortar, and beat it 
very fine, together with a quarter of a pound 
of blanch’d almonds, beaten with rofe-wa- 
ter, and half a pound of loaf fugar : When 
all thefe are well beaten together, put it into 
glafles. 
This will keep a fortnight. 
32. Apricock Jumballs. 
Take ripe apricocks, pare, ftone, and beat 
them frnall, then boil them till they are thick, 
and the moifture dry’d up, then take them 15 
Oit the hre, and beat them up with iearc d 
fugar, to make them into pretty ftiff pafte, 
roll them, without fugar, the thicknefs of 
a ftraw; make them up in little knots in 
what form you pleafe ; dry them in a ftovc 
or in the fun. You may make jumballs of 
any fort of fruit the fame way. 
Boil a Hick of cinnamon in a pint of cream, 
four eggs well beat, leaving out two whites, 
boil the cream and thicken it with the eggs 
as for a cuftard ; then put it in your dilk, 
and put over it half a pound of loaf fugar 
beat and fearc’d ; heat a fire-lkovel red-hot, 
and hold it over the top till the fugar be 
brown. So ferve it up. 
33- Burnt Cream. 
34* Little Plumb Cakes. 
Take two pounds of flour dry’d, three 
pounds of currants well walk'd, pick’d and 
dry’d, four eggs beaten with two fpoonfuls 
of fack, half a jack of cream, and one 
fpoonful of orange-flower or rofe-water; 
two nutmegs grated, one pound of butter 
walk’d in rofe-water and rub’d into the flour, 
and one pound of loaf fugar fearc’d, mix ail 
well together, and put in the currants; butter 
the tins and bake them in a quick oven : 
half an hour will bake them. 
35. York Ginger-bread another way. 
Take two pounds and a half of Hale bread 
grated fine, (but not dry’d) two pounds of fine 
powder fugar, an ounce of cinnamon, half an ounce of mace, half an ounce of ginger, 
a quarter of an ounce of faunders, and a 
quarter of a pound of almonds j boil the fu- 
gar, faunders, ginger, and mace in half a 
a pint of red wine ; then put in three fpoon- 
fuls of brandy, cinnamon, and a quarter 
of an ounce of cloves; ftir in half the bread 
on the fire, but do not let it boil •, pour it 
put, and work in the reft of the bread with 
the almonds *, then fmother it clofe half an 
hour; print it with cinnamon and fugar 
fearc’d, and keep it dry.. 
36. Ginger-bread in little Tins. 
To three quarters of a pound of flour, put 
half a pound of treacle, one pound of fugar, 
and a quarter of a pound of butter; mace, 
cloves, and nutmeg, in all a quarter of an 
ounce ; a little ginger, and a few caraway 
feeds •, melt the butter in a glafs of brandy, 
mix altogether with one egg •, then butter 
the tins, and bake them in a pretty quick 
oven. 
Take a peck of fine flour, half a peck of 
oat-meal, and mix it well together ; put to it 
feven eggs well beat, three quarts of new' 
milk, a little warm water, a pint of fack, 
and a pint of new yeaft ; mix all thefe well 
together, and let it ftand to rife ; then bake 
them. Butter the ftone every time you lie 
on the cakes, and make them rather thicker 
than a pan-cake. 
37. Oat-meal Cakes. 17 
Take two pounds of flour, a pound of 
fugar, and a pound of butter-, wafli the but- 
ter in orange-flower water, and dry the flour •, 
rub the butter into the flour as for puff-pafte, 
beat three eggs fine in three fpocnfuls of 
cream, and a little mace and fait, mix thefe 
well together with your hand, and make 
them into little flat cakes ; rub them over 
with white of egg, and grate fugar upon 
them a quarter of an hour will bake them 
in a flow oven. 
38. Bath Cakbs. 
39. A Rich White Plumb-Cake. 
Take four pounds of flour dry’d, two 
pounds of butter,. one pound and a half-of 
double refin’d fugar beat and fearc’d, beat the 
butter to a cream, then put in the fugar and 
beat it well together ; fixteen eggs leaving 
out four yolks ; a pint of new ycaft; five 
Jills of good cream, and one ounce of macc 
Hired beat the eggs well, and mix them with 
the butter and fugar ; put the mace in the 
flour; warm the cream, mix it with the 
yeaft, and run it thro’ a hair-fieve, mix all 
thefe into a pafte then add one pound of 
almonds blanch’d and cut fmall, and fix 
pounds of currants well waflfd, pick’d and 
dry’d i when the oven is ready, ftir in the- 
currants, with one pound of citron, lemon 
or orange; then butter the hoop and put it in. 
This cake will require two hours and a 
half baking in a quick oven. 18 
One pound and a half of double-refin’d 
fugar, beat and fearc’d ; the whites of four 
eggs, the bignefs of a walnut of gum-dra- 
gon fteep’d in rofe or orange-flower wa- 
ter ; two ounces of ftarch, beat fine with a 
little powder-blue; (which adds to the white- 
nefs) while the cake is baking, beat the ifing, 
and lie it on with a knife as foon as the cake 
i? brought from the oven. 
40. An Ising for the Cake. 
4i. Lemon Brandy. 
Pour a gallon of brandy into an earthen 
pot, put to it the yellow peel of two dozen 
lemons, let it Hand two days and two 
nights, then pour two quarts of fpring water 
into a pan and diflbive in it two pounds of 
refin’d loaf fugar, boil it a quarter of an hour, 
and put it to the brandy ; then boil and Ikim 
three Jills of blue milk, and mix all together, 
let it Hand two days more, then run it thro’ 
a flannel bag, or a paper within a funnel, 
and bottle it. . 
42. To 'make Ratafia another way. 
Take a hundred apncock ftones, break 
them, and bruife the kernels, then put them 
in a quart of the bell brandy; let them (land 
a fortnight; fiiake them every day; put to 
them fix ounces of white fugar-candy, and 
let them (land a week longer; then put the 
liquor thro’ a jelly bag, and bottle it for ufe. 
jlq. To preferve Grapes all Winter. 
Puli them when dry, dip the ftaiks about 
an inch in. boiling water, and leal the end with wax; chop wheat ftraw and put a iif 
tie at the bottom of a barrel, then a layer 
of grapes, and a layer of ftraw, ’till the 
barrel is fill’d up ; do not lie the bunches 
too near one another i flop the barrel dole, 
and let it in a dry place ; but not any way 
in the fun. 
19 
44, ¥0 preferve Grapes another way. 
Take ripe grapes and ftone them *, to ever/ 
pound of grapes take a pound of double-re- 
fined fugar ; let them ftand till the fugar is 
diffolved *, boil them pretty quick till clear 
then ftrain out the grapes, and add half a 
pound of pippin jelly, and half a pound more 
fugar •, boil and Ikim it till it comes to a 
jelly ; put in the grapes to heat; afterwards 
ftrain them out, and give the jelly a boil; 
put it to the grapes, and ftir it till near cold j 
then glafs it. 
Draw off the juice as for currant jelly, 
take the weight of the jelly in fugar, boil 
the fugar to fugar again •, put in the jelly, 
and keep it {lining till the fugar is' dillbiv- 
cd ; let it be hot, but not boil; pour it out, 
and ftir it three or four times •, when it is 
near cold drop it on glalfes in little cakes, 
and fet them in the Hove. If you would 
have them in the form of jumballs, boil the 
fugar to a high candy, but not to fugar a- 
gain, and pour it on a pie-plate •, when it will 
part from the plate cut it, and turn them in- 
to what form you pleafe. 
45* Barberry Cakes. When the barberries are full ripe, pull ’em 
off the ftalk, put them in a pot, and boil 
them in a pan of water till they are foft; 
pulp them thro’ a hair-fieve; beat and fearce 
the fugar, and mix as much of the fearc’d fu- 
gar with the pulp, as will make it of the con- 
fiftance of alight pafte ; then drop them with 
a pen-knite on paper (glaz’d v/ith a flight 
Hone) and fet them within the air of the fire 
for an hour, then take them off the paper 
and keep them dry. 
46. Barberry Drops. 
47. To candy Oranges whole another way. 
Take fevile oranges, pare off the rinds 
as thin as you can; tie them in a thin cloth 
(with a lead weight to keep the cloth down) 
put ’em in a lead or ciftern of river water; 
let them lie five or fix days, ftirring ’em a- 
bout every day, then boil them while they 
are fo tender that you may put a ftraw 
thro’ them ; mark them at the top with a 
thimble, cut it out, and take out all the 
infide very carefully, then wafli the fkins 
clean in warm water, and fet them to drain 
with the tops downwards ; fine the fugar ve- 
ry well, and when it is cold put in the oran- 
ges ; drain the firup from the oranges, and 
boil it every day till it be very thick, then 
once a month; one orange will take a pound 
of fugar. 
Take the thickeft races of ginger,-put 
48. To candy Ginger. V ' 
them in an earthen pot, and cover them with 
river water ; put frefli water to tliem every 
day for a fortnight *, then tie the ginger in 
a cloth, and boil it an hour in a large pan 
of water*, ferape off the brown rind, and 
cut the infide of the races as broad and thin 
as you can, one pound of ginger will take 
three pounds of loaf fugar *, beat and feaVce 
the fugar, and put a layer of the thin-dic’d 
ginger, and a layer of fearc’d fugar into an 
earthen bowl, having fugar at the top j Un- 
it well every other day for a fortnight, then 
boil it over a little charcoal •, when it is can- 
dy-height take it out of the pan as quick as 
you can with a fpoon, and lie it in cakes on 
a board ; when near cold take them off and 
keep them dry. 
21 
49. To prefsrve WinevSours. 
Take wine-fours and loaf-fugar an equal 
weight,, wee the fugar with water j the white 
of one egg will fine four pounds of fugar, 
an i as the fkim rifes throw on a little water; 
then take off the pan, let it Hand a little to 
fettle and (kirn it *, boil it again while anylkim 
rifes; when it is clear and a thick firup, take 
it off, and let it Hand till near cold; then nick 
the plumbs down the feam, and let them have 
a gentle heat over the fire ; take the plumbs 
and firup and let them Hand a day or two, 
but don’t cover them then give them ano- 
ther gentle heat *, let them Hand a day long- 
er, and heat them again ; take the plumbs out and drain them, boil the firup and fkim 
it well put it on the wine-fours, and when 
cold, put them into bottles or pots, tie a 
bladder clofe over the top, fo keep them 
for ufe. 
22 
50. Currant Jelly. 
Take eight pounds of ripe, pick’d fruit, 
put thefe into three pounds of fugar boil’d 
candy-height, and fo let thefe fimmcr till the 
jelly will fet •, then run it off clear thro’ a 
flannel bag, and glafs it up for ufe. This 
never looks blue, nor Ikims half fo much, 
as the other way. 
51. Toprsferve red or white Currants whole. 
Pick two pounds of currants from the 
fbilks, then take a pound and a half of loaf 
fugar, and wet it in half a‘pint of currant 
juice, put in the berries, and boil them over 
a (low fire till they are clear ; when cold put 
them in fmall berry bottles, with a little 
mutton fuet over them. 
52. Sirup of Poppies. 
Take two pounds of poppy flowers, two 
ounces of raifins, Hired them, and to every 
pound of poppies put a quart ot boiling wa- 
ter, half an ounce of diced liquorice, and a 
quarter of an ounce of annifeeds *, let thefe 
dand twelve hours to infufe, then drain od 
the liquor, and put it upon the fame quan- 
tity of poppies, raifins, liquorice, and an- 
nifeeds as before, and let this ftand twelve 
hours to infufe, which muft be in a pitcher 23 
fet within a pot or pan of hot water; then 
ftrain it, and take the weight in fugar, and 
boil it to a firup : when it is cold, bottle it. 
53* To make Black Paper for drawing 
' Take a quarter of a pound of mutton fuet, 
and one ounce of bees wax, melt both to- 
gether, and put in as much lamp black as 
will colour it dark enough, then Ipread it 
over your paper with a rag, and hold it to 
the lire to make it fmooth. 
Patterns. 
54. Gooseberry Vinegar another way. 
To every gallon of water, put fix pounds 
of ripe goofeberries •, boil the water and let 
it be cold, fqueeze the berries, and then pour 
on the water •, let it Hand cover’d three days 
pretty warm to work, ftirring it once a day; 
then ftrain it off, and to every fix gallons 
put three pounds of coarfe fugar, let it Hand 
till it has done working, then bung it up, and 
keep it moderately warm j in nine months 
it will be ready for ufc. 
55- To make had .de into good firong Beer. 
Drawoff the ale into a clean velfel, (fup- 
pofe half a hogfhead) only leave out eight 
or ten quarts, to which put four*pounds of 
good hops, boil this near an hour *, when 
quite cold, put the ale and hops into the 
hogfhead, with eight pounds of treacle, 
mix’d well with four or five quarts of boil’d 
ale; ftir it well together, and bung it up 
clofe; Let it Hand fix months, then bottle 
it for ufe. 24 
56'. Green Gooseberry Wine. 
To every quart of gooft berries, take a quart 
of fpring water, bruife them in a mortar, 
put the water to them and let them (land two 
or three days ; {train it off, and to every 
gallon of liquor put three pounds and a half 
of fugar •, put it into a barrel, and it will 
of itfelf rile to a froth, which takeoff, and 
keep the barrel full; when the froth is all 
work’d off, bung it up for fix weeks, then 
rack it off, and when the lees are clean taken 
out, put the wine into the fame barrel a- 
gain ; to every gallon put half a pound of 
fugar, made into firup, and when cold mix 
it widi the v/ine to every five gallons, have 
an ounce of ifmglafs, diffolv’d in a little 
of the wine, and put in with the firup, fo 
bung it up ; when fine, you may either 
bottle it or draw it out of the velfel. Lifbon 
fugar is thought the beft. This wine drinks 
like fack. 
57. Ginger Wine. 
Take fourteen quarts of water, three 
pounds of loaf fugar, and one ounce of gin- 
ger diced thin, boil thefe together half an 
hour, line it with the whites of two eggs; 
when new milk warm put in three lemons, 
a quart of brandy, and a white bread toaft 
covered on both Tides with yeaft •, put all thefe 
together into a ftand, and work it one day ; 
then tun it: It will be ready to bottle in five 
days, and ready to drink in a week after it 
is bottled. 58. Cowslip Wine another way. 
25 
To five gallons of water, put two pecks 
of cowfiip peeps, and thirteen pounds of loaf 
fugar; boil the fugar and water with the 
rinds of two lemons half an hour, and 
fine it with the whites of two eggs ; when 
it is near cold put in the cowflips, and fee 
on fix fpoontuls of new yeall, work it two 
days, ibrring it twice a day *, when you 
fqueeze out the peeps to tun it, put in the 
juice of fix lemons, and when it has done 
working in the vcffel, put in a quarter of an 
ounce of ifinglafs diffolv’d in a little of the 
wine till it is a jelly •, add a pint of brandy, 
bung it clofe up two months, then bottle it. 
1 his.is right good. 
59. Strong Mead another way. 
To thirty quarts of water, put ten quarts 
of honey, let the water be pretty warm,.then 
break in the honey, ftirring it till it be ail 
diilblv’d *, boil it a full half hour, when 
clean Ikim’d that no more will rile, put in 
half an ounce of hops, pick’d clean from 
the ftalks i a quarter of an ounce of ginger 
fliced (only put'in halt the ginger) and bod 
it a quarter of an hour longer j then lade it 
out into the Hand thro’ a hair-terns, and put 
the remainder of the ginger in, when it is 
cold tun it info the veffel, which mud; be 
full, but not clay’d up till near a month : 
make it the latter end of September, and keep 
it a year in the v iTel after it is clayed up. 60. French Bread. 
To half a peck of flour, put a full j ill of 
new yeaft, and a little fait, make it with new 
milk (warmer than from the cow) firft put 
the flour and barm together, then pour in 
the milk, make it a little ftiffer than a feed- 
cake, dull; it and your hands well with flour, 
pull it in little pieces, and mould it with flour 
very quick *, put it in the difhes, and cover 
them with a warm cloth (if the weather 
quires it) and let them rife till they are halt 
up, then fet them in the oven, (not in the 
diflies, but turn them with the tops down 
upon the peel •,) when baked rafp them. 
Take one quart of cream, and put to it 
a gallon of new milk, pretty warm, adding 
i good fpoonful of earning; ftir in a little 
fait, and fet it before the fire till it be cum’d; 
then put it into a vat in a cloth •, after a day 
and night turn it out of the vat into a rufh 
box nine inches in length and five in breadth. 
The rufhes muft be walh’d every time the 
cheefe is turn’d. 
61. The fine Rush Cheese. 
62. To make Raspberry Jam. 
Bruifc a pint of rafpberries in a little cur- 
rant juice, add to it one pound and a quar- 
ter of loaf-fugar beat fine, boil it over a 
Jlow fire, flirring it till it jellies, then pour 
It into your pots, and when cold, put on 
papers dip’d in brandy, and ue other papers 
over them, 63. To make Stoughton. 
Take fix drams of cochineal beat fine, a 
quarter of an ounce of fafifon three drams 
of rhubarb one ounce of gentian cut fmall, 
and the parings of five or fix fevile oranges; 
to thefe ingredients put three pints of brandy, 
let all ftand within the air of the fire three 
or four days : then pour off the liquor, and 
fill the bottle again with brandy, putting in 
the peel of one or two oranges ; Let this 
ftand fix or eight days, then pour it off thro* 
a fine cloth ; mix the former and this toge- 
ther, and it is fit for ufe. 
64. To make Orange Butter. 
Take a quarter of an ounce of clear o- 
range juice, and a quarter of a pint of white 
wine ; fteep the peel of an orange in it a- 
bout half an hour, take it out, and put in 
as much fugar as will take off the fharpnefs ; 
beat the yolks of fix eggs very well, mix 
them with it, and fet it upon the fire, flir- 
ting it continually till it is almoft as thick as 
butter ; juft before you take it off ftir in 
the bignefs of a nut of butter. Make it 
the day before you ufe it, and ferve it up as 
other batter. 
65. To make a Sago Pudding anotler way. 
Take two ounces of fago, boil it pretty 
foft in three jills of new milk, with a little 
mace or cinnamon when it is cold put in 
four ounces of beef fact, two ounces of 
grated bread, two fpoonfuls of brandy or 28 
Wine, four ounces of fugar, and a little nut* 
meg, candid lemon, orange or citron. 
66. To make Cowslip Wine another way. 
Take eight gallons of water, add to it 
twenty pounds of loaf or fine powder fugar, 
and the whites of five or fix eggs; boil it half 
an hour, and fkim it very clean •, pour it in- 
to a tub, and v/hen it is blood warm put in 
eight pecks of peeps, the parings and juice 
of eight lemons, and fet on fourteen fpoon- 
fuls of new yeafl; work it four or five days, 
ilirring it every day j fqueefe out the peeps, 
tun it, and put in a little ifinglafs infilled 
in a quart of brandy *, bung it up clofe three 
weeks, then bottle it off: put a lump of 
sugar into each bottle. 
67. To make Wafer Biscuits. 
Take nine eggs beat, and one pound of 
loaf-fugar powder’d, beat them well toge- 
ther till they be very white and ftiff*, add 
half a pound of fine flour, and a few cara- 
way feeds, and mix all very well •, drop them 
on papers oil’d with warm butter *, round 
them *, grate a little refin’d fugar over them, 
and fet them in the oven : when they are 
half baked take them off the papers with a 
long knife, and bend them on poles which 
.have been warm’d in the oven •, fet them in 
the oven again, bake them pretty crilp, and 
let them Hand on the poles till they are cold. 
68. To make keeping. 
Take two pounds of dried flour, a pound 
and half of treacle, one pound gi Aye-pen- Ny fugar, half an ounce of race-ginger beat 
and fitted, a half-pennyworth of caraway- 
feeds, and a large glafs of brandy *, mix all 
well together, make it into little cakes, and 
bake ’em on a dripping-pan : half an hour 
will bake ’em in a bnfk oven. Thele will 
keep years. 
29 
6q. To make Ginger Lozenges. 
Bear and fearce one ounce of race-ginger, 
put one pound of loaf-lugar in a pan, with 
as much water as will wet it *, when this boils 
mix your ginger well in it, and boil it candy 
height; drop it in little cakes on a ficvc, 
and keep ’em dry for ufe. 
70. To make a Scalded Pudding. 
Take four fpoonfuls of flour, pour upon 
it one pint of boiling milk, ftirringit all the 
time that you pour on the milk; when cold 
beat a little fait with four eggs, mix all well 
together : one hour will boil it. This eats 
like bread pudding. You may add fruit. 
71. To make a Scalded Pudding another way. 
Beat four eggs and a little fait, mix in as 
much flour as the eggs will wet; when well 
beaten, pour in one pint of hot milk. One 
hour will boil it. This eats like cuflard. 
72. To make Sausages. 
Take a loyn of mutton, cut and Hired it 
fmall, feafon it to your tafte with pepper, 
fait, a little nutmeg, and a little dried fage; 
beat three eggs with a little water, and mix 
ail well together 5 lb fill the Huns for ufe. 73- To make Portable Soop. 
30 
Take a leg of veal and an old cock, fkin 
the cock, and take all the fat from that and 
the veal, put to them twelve or fourteen 
quarts of water, a very little whole white 
pepper and mace, but no fait •, (you muft 
fkim your pot exceeding well before you 
put in the Ipices) let all thefe boil together 
till the meat is quite a malh, the water wall- 
ed to about three pints or two quarts, and 
the liquor exceeding ftrong •, when you think 
it is enough ftrain it into a Hone-bowl thro* 
a pretty fine hair-fieve, let it Hand all night, 
then clear off all the top and bottom as you 
do calf’s foot jelly, and boil the pure part 
of the liquor till it be fo ftrong a jelly, that 
when it is cold, the fire will harden, and not 
melt it; when you think it enough pour it 
into tea-cups, about two table-fpoonfuls in 
a cup ; let it Hand all night the next 
morning turn out the little cakes upon a 
pewter difh, and fet them before the fire ; 
if they run you muft boil them higher; if 
they dry they are enough : You muft keep 
them, in a paper bag, where there is a fire, as 
damp will dilfolve them. 
N. B. The firft boiling fhould be in an 
iron-pot; the fecond in a clean fcoured brafs- 
pan. 
74- <F° wake Hasty Curds. 
Set on the fire one gallon of well water, 
and when it boils put in a litde fait •, in 
which mix well one quart of good cream and eight eggs well beat; (if you add a 
fpoonful or two of four cream, it will make 
’em crack the fooner) let the pan ftand on 
the fire while the curds rife, then put ’em 
into a cloth over a fieve, tie and hang ’em 
up. When well drain’d, they are ready for 
uie. 
31 
75- Dry Pears another way. 
Take ftone pears and pare them, leav- 
ing the ftalk on, lay them in a dripping- 
pan, and fet them in an oven till they are 
baked pretty foft then prefs ’em with a 
fpoon, and lay ’em on a pewter-difh, grate 
fome loaf-fugar very thick on them, and fet 
’em before the fire, or in the fun to dry •, 
turn them, and grate fugar on the other fide, 
and keep them in a dry place for ufe. 
Take two quarts of the beft brandy, one 
pound of loaf-lugar, half an ounce of fpirits 
of faffron, half a dram of the oil of cloves, 
and a dram of alkermes •, put all thefe into a 
large bottle, fhake them well together, then 
take four or five leaves of gold; grind ’em 
with a little loaf-fugar, and put into it a lit- 
tle ambergris ftop it clofe, and fct it in a 
place moderately warm for three or four 
days, then pour off the clear into bottles, 
and cork ’em faft down ; fo keep it for ufe. 
y6. To make the Gold Water. 
77- To make a Calf’s-Foot Pudding 
another way. 
Boil two calf’s-feet, Hired them fmall, with 
half a pound oi beef-luet * take a dale penny loaf grated, half a pound of currants, half 
a nutmeg, a little mace, and four eggs well 
beaten, beat all thefe very well together, and 
put to ’em half a poringer of cream *, let it 
boil one hour and half j then take it out of 
the cloth, and (tick in a few blanch’d al- 
monds. Make your fauce of thick butter, 
a glafs of white wine, and a little fugar. - 
32 
78. To candy Lemons or Oranges another 
way. 
Lay the oranges in clear foft water for fix 
days, ihifting them every day, pare or grate 
the out-fide off very thin ; to hx Ikins put a 
pan full of water •, let them boil till they be 
fo tender that a ftraw will go through them ; 
take half a pound of loaf-fugar, put to it 
as much water as will cover the Ikins, give 
’em a boil up, and let ’em lay in that five or 
fix days longer; then let them on the fire 
with the firup, and boil them till they be 
well hot through •, lay them on a fievc before 
die fire to dry •, cut them in two, and take 
carefully out the infide, without breaking 
the rind •, wipe them very dry, and lay 
them on a fieve again*, put one pound of 
loaf-fugar into a pan, and as much water as 
will juff melt the fugar ; fet it over the fire, 
and let it fimmer eafily till it begin to be 
thick * then put in the Ikins one by one, 
and let ’em fimmer till your fugar be thin 
again •, keep ’em ftill fimmering till the lu- 
gar flick to them, and be of a candy height; 
then take ’em out with a fork, and lay them 33 
over a neve before the fire. life double 
refin’d fugar. 
79* To make Punch for keeping. 
Take the parings of feven lemons, and 
as many oranges pared thin, deep them in 
a quart of brandy clofe cork’d, in a large 
berry bottle, for twenty-four hours ; then 
to fix quarts of water put two pounds of 
loaf-fugar clarified, let it boil a quarter 
of an hour and fkim it; let it Hand till 
’tis cold ; drain the brandy from the par- 
ings, and mix it and three quarts more with 
the fugar and water, and add the juice of 
the lemons and oranges; put it in a veffel 
proper for the qua nnty; flop it very clofe, 
and in three months you may bottle it. If 
the lemons are large, only uie fix. This 
will keep years. 
F I M I Sr A 
BILLof FARE 
F O R. 
EVERY SEASON of the YEAR. 
For J A N " A R T 
« T the Top , vy Socp. 
jjT> Remove Filh. 
h a § At the Bottom a Ham. 
In the Middle dew’d Cydersorßrawa, 
Cic.syv£s£3 For our Corners, 
® a Fricaflee of Rabbits, Scotch Col- 
lops, boil’d Chickens, Calf-Foot Pie, or Cyder 
Loaves. 
Fir ft C -r 
At the Top Wild Ducks, 
At the Bottom a Turkey, 
In the Middle jellies or Lemon PofTet. 
Second Courfe, 
Lobders and Tarts, Cream Curds, dew’d Pears or 
prelerv’d Quinces. 
For the four Corners, 
For FEBRUARY. 
At the Top a Soop remove. 
At the Bottom Salmon or ftew’d Breaft of Veal. 
Firjl Courfe. 
A Couple of Fowls with Oyfter Sauce, Pudding, 
Mutton Cutlets, a Fricaffce of Pigs Ears. 
For the four Corners, For every SEASON of the YEAR. 
At the Top Partridges. 
At the Bottom a Couple of Ducks. 
Second Courfe. 
For the four Corners, 
Stew’d Apples, preferv’d Quinces, Cuftards, Al- 
mond Cheefe Cakes, 
In the Middle Jellies. 
Firjl Courfe. 
For MARCH. 
At the Top a boil’d Turkey, with Oyfter Sauce, 
At theßottom a couple ofroaftTonguesorroaftßeef. 
In the Middle Pickles. 
TwoSide-difhes, a Pigeon Pie and aCalf-head Hafli. 
Stew’d Crab or Oylters, Hunters Pudding, a brown 
Fricaftec, ftew’d Eels, or broil’d Whitings. 
For the four Corners, 
Sect d Courfe 
At the Top Woodcocks or Wild Ducks. 
At the Bottom Pig or Hare 
In the Middle Jellies or Sweetmeats. 
Rafpbcrry Cream, Tarts, ftew’d Apples, and pre- 
ferv'd Aprlcocks. 
For the four -Corners, 
For APRIL. 
At the Top ftew’d Fillet of Veal. 
At the Bottom a roaft Leg of Mutton. 
Two Side dllhes, Salt-Filh and Beef Steaks. 
In the Middle a Hunters Pudding. 
Firji Courfe. 
At the Top roaft Chickens and Afparagus. 
At the Bottom Ducks. 
In the Middle preferv’d Oranges. 
Second Courfe. 
For the four Corners, 
Damfm Pie, Cream Curds, Lobfter, and cold Pc; 
For M A T. 
At the Top ftew’d Carp or Tench. 
At the Bottom a (lew d Rump of Beef. 
In the Middle a Sallet. 
Firjl Courfe. A Bill of FAR E, 
AFricafTeeof Tripes, boil’d Chickens, a Pudding, 
Olives of Veal. 
For the four Corners, 
Second Courfe. 
At the Top Rabbits or Turkey Pouts. 
At the Bottom green Goofe or young Ducks. 
Lemon Cream, Quince Cream. Tarts, Almond 
Cuftards. 
Ja the Middle jellies. 
For the four Corners, 
For JUNE. 
At the Top road Pike. 
At the Bottom Scotch Collops. 
In the Middle dew’d Crab. 
Firji Courfe. 
Boil’d Chickens, Quaking-Pudding, roaft Tongas 
with Vemlon Sauce, Beans and Bacon. 
For the four Corners, 
-Second Courfe. 
At the Fop a Turkey 
At the Bottom Ducks or Rabbits. 
In the Middle Strawberries. 
Two Side-difhes, road Lobfter and Peafc, 
For the four Corners, 
Green Codlings, Apricock Cuftard, Sweetmeat- 
Tarts, preferv’d Damfms, or Flummery. 
For J U L T. 
Firfi Courfe. 
At the Top green Pcal'e Soop, remove dew’d Bread 
of Veal white 
At the Bottom a Haunch of Venifon. 
In the Middle a Pudding. f 
Two Side dilhes, a Difh of FUh, and a FncafTce 
of Rabbits. 
Second Courfe. 
At the Top Partridges or Pheafants. 
At the Bottom Ducks or Turkey. 
In the Middle a Difh of Fruit. 
For the fbur Corners, 
Solomon Guadie, Loblter, Tarts, Chocolate Cream. For every SEASON of the YEAR. 
For AUGUST. 
Firji Courfe. 
At the Top Fifh, 
At the Bottom Venifon Pady. 
In the Middle Herb Dumplings. 
For the four Corners. 
FricafTee of Rabbits, flew d Pigeons, boil’d Chickens. 
Fricaflec of Veal Sweetbreads with Artichoke Bottoms. 
Second Courfe. 
At the Top Pheafants or Partridges, 
At the Bottom wild Ducks or Teal. 
In the Middle JelHes or Syllabubs. 
For the four Corners, 
Preferv’d Apricocks, Almond Cheefc cakes, Cnf- 
tards, and Sturgeon. 
For SEPTEMBER. 
Firji Courfe. 
At the Top collar’d Calf-Head, with dew'd Pal- 
lets, Veal Sweetbreads, and forc’d Meat-Balls. 
At the Bottom Udder and Tongue, or a Haunch o£ 
Venifon. 
In the Middle an Amblet of Cockles, or road Lobder. 
Two Sidc-diflies, Pigeon Pie and boil’d Chickens, 
Second Courfe. 
At the Top a road Pheafant. 
At the Bottom a Turkey. 
Partridges, Artichoke Bottoms fry’d, Oyfter Loaves 
and Teal. 
For the four Corners, 
For OCTOBER. 
At the Top flew d Tench and Cod’s Head. 
At the Bottom road Pork or a Goofe. 
Two Side-difties, road Fifli, and boil’d Fowl and 
Bacon. 
Firji Courfe. 
For the four Corners, 
Jug’d Pigeons, Mutton Gollops, Beef Rolls, and 
Veal Sweetbreads fricaflee’d. 
In the Middle minc’d Pies or Oyfter Loaves. 
At the Top Wild Fowl, 
Second Courfe, A Bill of FARE, 
At the Bottom a Hare. 
In the Middle Jellies, 
TwoSide-dilhes, roaded Lobderandfry’d Cream. 
For the four Comers, 
Preferv’d Quinces, or dew’d Pears, Sturgeon, cold 
Tongue, and Orange Cheefe-cakes. 
For NOVEMBER. 
Firji Courfe. 
At the Top a Difli of F^fh. 
At the Bottom a Turkey Pie. 
Two side-difhes, Scotch Collops, and boil’d 
Tongue with Sprouts. 
In the Middle fcallop’d Cyders. 
At the Top a Difh of Wild Fowl. 
At the Bottom road Lobder. 
In the Middle Lemon Cream, 
Second Courfe. 
Tarts, Curds, Apricocks, and Solomon Gundie. 
For the four Corners, 
For DECEMBER. 
Firji Courfe. 
At the Bottom boil’d Fowls. 
Two Side-difhes, Bacon and Greens, and a Difh 
of Scotch Col lops. 
In the Middle minc’d Pies or Pudding. 
At the Top a Turkey. 
In the Middle hot Apple-Pie. 
Second Courfe. 
Cuftard, Rafpberry Cream, cold Pot and Crabs, 
For the four Corners, 
A Supper for January. 
AT the Top a Difh of Plumb Gruel. 
Remove, boil’d Fowls. 
At the Bottom a Difh of Scotch Collops* 
In the Middle Jellies. 
Lobftcr, Solomon Gundie, Cuftard, Tarts, 
For the four Corners, For every SEASON of the YEAR. 
For FEBRUARY. 
At the Top a Dim of Fim, 
Remove, a Couple of roalled Fowls. 
At the Bottom Wild Ducks. 
For the four Corners, 
Collar’d Pig,Cheefe cakes, dew’d Apples and Curds. 
In the Middle hot minc’d Pies. 
At the Top a Sack PofTet. 
Remove, a Couple of Ducks. 
At the Bottom a boil d Turkey, with Oyflcr Sauce. 
In the Middle Lemon PofTet, 
Two Side-dilhes, roafted Lobfter, Oyfter Pie. 
For • M A R C H. 
Almond Cuftards, Flummery, Cheefe-Cakes, and 
ftew’d Apples. 
For the four Corners, 
At the Top boil’d Chickens. 
At the Bottom a Bread of Veal. 
In the Middle Jellies. 
For APRIL. 
Orange Pudding, Cufiards, Tarts, and ftew’d Oyfters, 
For the four Corners, 
At the Top a Difh of Filh. 
At the Bottom Lamb or Mutton Steakes. 
In the Middle Lemon Cream or Jellies. 
Two Side-difhes, Tarts, Rafpberry Cream. 
For M A Y. 
Veal Sweetbreads,ftew’dSplnagc,with poach’dEggs 
and Bacon, Oyftersin fcallop’d Shells, boil’d Chickens. 
For the four Corners, 
For J U N E. 
At the Top boil’d Chickens. 
At the Bottom a Tongue. 
In the Middle Lemon PofTet. 
For the four Corners, 
Cream Curds or Cußards, potted Ducks, Tarts, 
JLobfters, Artichokes or Peafe. 
At the Top Scotch Gollops. 
At the Bottom roaft Chickens. 
In the Middle ftew’d Mufhrooms. 
For J U L Y. A Bill of FARE, &V. 
Cuftards, Lobfters, fplit l ongue, and Solomoa 
Gundie. 
For the four Corners. 
For AUGUST, 
At the Top ftew’d Breaft of Veal. 
At the Bottom roaft I urkey. 
in the Middle Pickles or Fruit. 
For the four Corners. 
Cheefe-Cakes and Flummery, preferv’d Apricocks, 
prelerv’d Quinces. 
For SEPTEMBER. 
At the Top boil’d Chickens. 
At the Bottom a carbonaded Breaft of Mutton, 
with Caper Sauce. 
In the Middle Oyfters In fcallop Shells, or ftew’d 
Oyfters. 
Two Side-difhes, hot Apple-Pie and Cuftard. 
At the Top Rice Gruel 
Remove, a Couple of Ducks. 
At the Bottom a boil’d Turkey, with Oyfter Sauce, 
In the Middle Jellies. 
For OCTOBER, 
For the four Corners, 
Lobfter or Crab, Black Caps, Cuftard or Cream, 
Tarts or collar’d ?sg. 
For NOVEMBER. 
At the Top Fifh. 
At the Bottom Ducks or Teal. 
In the Middle Oyfter Loaves, 
Remove, a Difh of Fruit 
Two Side-difhes, minc’d Pies, Mutton Steaks with 
Mufhrooms and Balls. 
For DECEMBER. 
At the Top boil’d Chickens. 
At the Bottom a Difh of Scotch Collops or Veal 
Cutlets 
In the Middle Brawn. 
Remove, Tarts. 
For the four Corners, 
Boil’d Whitings or fry’d Soles, new College Pud- 
dings, Bologna Saufages, Scotch Cuftard. 12 M E K, 
r. Craw Flfh Sbop, j 
2. Moor-Game, 
3. A Granade. 
4 Apples ftc'w’d green 
5. Boil’d Partridges J 
6. Cherries. 
7. Stew’d Sweetbreads 
and Pallets, 
8 Jellies orPine-applc 
9. Roalt Teal. 
10. Apricocks. 
11. Artichokes. 
12. Sweet meat Tarts. 
13. Fry’d Seals 
14. Turky Pouc i-oaftec 
and larded 
15. A Haunch of Venifor A SUPPER in SUMMER 
3. Boil’d Chickens* 
s. Prcfcrv’d Oranges or Apricoek?; 
g. Flummery. 
4. Afparagus. 
5. Lemon Poflet. 
6. Roaft Lobfter. 
7. Stew’d Apples. 
8. Almond Cheefe-Cakes, 
Lamb, A DINNER in SU MME A. 
I. Cod’s Head or Salmon.' 
a. Boil’d Chickens. 
3. A fine Pudding or roaft Lobfter, 
4. Beans and Bacon. 
5. Stew’d Breaft of Veal. SECOND COURSE. 
1. Two young Turkeys or Ducklings. 
2. Stew’d Apples, 
g. Cuftards. 
4. Jellies or Lemon Poflet. 
5. Tarts. 
6. Preferv’d Damfms. 
7. Green Goofe or young Rabbits, A DINNER in WINTER. 
A Soop0 
2. . cotcii Collops, 
3. Boil’d Chiclcens. 
4. Stew’d Oyders or roafled Lobfter. 
5. A Hunters Pudding. 
<>. Roafted Tongue. 
•j. A Ham or road Beef. 
Remove, j Filh. SECOND COURSE. 
1. A Turkey. 
2. Almond Cheefe-Cakes, 
3. Sturgeon. 
4. Partridges. 
5. Jellies. 
6. A Hare or Woodcocks* 
7. Collar’d Beef. 
8. Cream Curds. 
9. Ducks or Pig, A SUPPER in WINTER. 
1. Gruel or Sack Foflet. 
2. Tarts. 
3. Lobfter. 
4. Jellies or Lemon Cream, 
5. Solomon Gundie, 
6. Cuftards. 
7. Boil’d Turkey with Oyfter Sauce. 
Remove, t. Wild Duck.  Remove. 
5. Quails. 
Remove. 
8. Teal. 
Remove. 
9. TworoaftedLobfters 
Remove. 
13. Woodcocks or Par- 
tridges. 
Remove. 
14., Artichokes or young 
Peafe. 
Remove. 
17. Snipes 
Remove. 
xB. Tarts, 
Remove. 
19. Collar’d Pig. 
Remove. 
20. Fruit. 
Remove, 
21. Wild Ducks. INDEX* 
Thofe mark’d [thus #] arc In the Supplement. 
Almond Pojft to 
make 7 . 
Cakes, do. 159 
CheeJeCakes do. 203 
* do. another way 12 
Puffs do, 101 
- Butler do 123 
* do another way 14 
Flummery do. 124 
* Bijcuits 13 
Amblet of Cockles, do 76 
Sipple Dump tins, do. 82 
«■—— to flew 127 
another way ibid 
Artichoke bottoms to fry 12 6 
- to fricaffee ibid 
- to dry ibid 
Apricock Pudding to make 
134 
* Jumballs do. 14 
• Cujlard do 134 
or PeackCnips do. 15? 
to preferve 137 
to make marmalade ib 4 
to dry 168 
—■■■— do like prunellas 19! 
to preferve green 194 
- ' do. another way 195 
Ale Orange to make I*2 
• bad into good Jirong 
Beer 2 3 
—■ -1 PoJJet to make 197 
Afparagus, or green Peaje 
to keep 162 
Angelica to candy 166 
A 
Page. 
-f>r Olives, to make II 
Beef rolls, do. 62 
—— rump to ragout 47 
collar'dto eat cold 14 
Dutch to make 75 
to pot 47 
feaks to fry 12 
do asiother way ib:d 
Berries to bottle 160 
Brain takes to make 25 
Black ( dps to make 123 
Brandy'Jrange to make 142 
Letnon do 153 
* Lemon do. another way 18 
black Cherry do. 132 
Rafpherry do IJ t 
Ratafia d 132 
* ■ - do another way 18 
Broccoli, to boil 132 
Beaft h idneys, to roajt 136 
Beans K dneys to keep 1 66 
Buttonsi\iu/hroo7?is to pick- 
le 181 
Barberries to keep injlead 
of p referving 162 
, 1 Cakes 19 
* Dr ps 20 
to pickle 183 
——— to preferve for Tarts 
160 
to keep all the year ibid 
Barley Sugar, to make 186 
* Black Paper to ??/ake for 
drawing Patterns 23 
Page. 
C 
TDEEF, brifket to few 10 
—— Rump, do, 11 
B 
red topickle 184 
Cake Caraway to make 
108 INDEX. 
• Rich white plumb Cake 17 
*Cake, Iftngjor 18 
- great, do. 106 
• Ifmg for it 107 
-11 11 Bifcuit to make 113 
Rafpberry Cakes ibid 
Cake Portugal, do. 11 4 
- Orange do. \9l 
—— Shrewjhury do. 109 
*— Bath 17 
-■1 Gingerbread do. 115 
■ Seed do 110 
—1 Queen do, jl3 
■ - King do. {i 1 
• Angelica do. ibid 
• Oatmeal do. 16 
• Breakfafi do. 111 
fine do 110 
to keep all the year 109 
• Plumb do. 107 
• Lit tie Plumb do. ij 
Plumb, another way \ 5 
do. ordinary 1 11 
Calf s Head collar'd te eat 
hot 23 
—do to eat cold ibid 
hafh'd 24 
• do. white 25 
• Pye of to iuake $8 
do. another way 138 
to ragout 25 
—■ ' to roafl, to eat like 
Pig 26 
feet to fricajfee white 
»■" ■■ to fry in butter 55 
—— do. in eggs 57 
—to make t?iinc'dpies of lb 
—to make a pie of 58 
—jelly to make 118 
- Flummery do. 12 4 
to pot 8 
Page, 
Page. 
Catclup to make 18* 
*— ■■ IVallnut do. 10 
* fine do. ibid 
Cheefe Cakes do. 89 
Lerno7i do. 10 j 
common do. 90 
without Currants do. 91 
Cheefe Slipcoat to make 92 
* fine Rufh 26 
Bullies do. 170 
■ cream do. 92 
Cherries to preferve for drv. 
ing 166 
to preferve 165 
■ to dry 199 
Collifiower to pickle white 
185 
another way 184 
Chickens to fricaffe whiter 3 
**-■■■— do brown 33 
furprize ibid 
to boil 34 
* pje hQf 4 
Collops Scotch to make 21 
ditto white 31 
■1 1 another way 201 
Collops tninc'dto make ibid 
Cod s Head to drefs 93 
Zoons do. 103 
Cockles, to pickle j75 
amblet of to make 76 
Cordial IVater of Cowjlips, 
to make 1 5 3 
Cowflip Sirup do. 13 2 
Cracknels, do. 114. 
Cream Lemon, do. 116 
do. to make yellow 120 
do. another way ibid 
Orange 1.9 
Quince 189 INDEX. 
Page. 
Page, 
any preferv'd Fruit . 90 
* Cream burnt 1 5 
—~ to fry to eat hot 117 
■ Chocolate to make i 2 6 
;—Goo eberry do. 133 
dp pie do. 1 1 7 
Curds do. 116 
* Rice or Almond do 1 iS 
Cucumbers Jiced to pickle 
171 
—— large to pickle 178 
—to make ?nango of 182 
—to make pickle for, 183 
—— to few 137 
——- to fry for Mutton 
Sauce 7 3 
—— Soop to make 6 
Currantberries topickle\6i 
topreferve in Bun- 
ches 168 
* to preferve whole 22 
to make jelly of, 156 ! 
*Curds hafy to make 3o ; 
Cufard Almond 121 
■ Sago ibid 
Scotch, to eat hoi 129 
Cyder, to make 147 
JP ELS to collar 93 
to few 97 
to fpitchcock 98 
pie to make 85 
Eggs tofricaffee white 43 
do brown ibid 
to few in Gravy 44 
-- - pie to make 5 5 
Elder Buds, to pickle 179 
—— tomake pickiefor 179 
E 
pO IV L, to force 73 
* Feet 9 
Fritters Fruit to snake 78 
Apple, do. 80 
Cat meal do. 82 
Fruit topre/ervegreen 1 63 
do. all the Year 166 
Freach Bread to snake 189 
*—another way 26 
F. 
G 
Q IRK INS to pickle 185 
Gillifiowers, do. 171 
* Ginger to candy 20 
*—— Lozenges to make 29 
Gingerbread ’white 165 
* York 15 
in little Tins 16 
■ red 105 
—— another way 189 
* for keeping 28 
Coofeberry Cakes, 170 
to bottle IJ4 
topreferve 149 
- do. red ibid 
*Cranade 2 
* Grapes to preferve all 
Winter 18 
another way 19 
D 
T\Amfns to preferve 160 
do. for Tarts 161 
—— do. to keep ibid 
■ ■■ - da. to bottle 154 
Drops Ratafa, tomake 125 
—' Lemon do. 149 
Ducks to boil 0,2 
- to few ibid 
do to few whole 50 
Dumplings herbs to rnakeS3 
—" plain Fruit 84 
Apple 82 INDEX. 
Page. 
Page. 
Gruel Sago 136 
- Plumb I *>9 
Rice ibid 
Goof er Wafers to make 90 
J\fT dcaroones, to make 112 
Mango of Codlins 161 
* Melon, do, 3 
Meadjlrong, do. 14J 
—— another way 146 
* another way 25 
Milk mull’d, <7 difh of i 30 
Mulberries, /<? prejerve 
whole 190 
Mufcles, to pickle 176 
MufJorooms, to pot 102 
/<? yFf’ou 101 
to pickle 179 
—• ■ another way 180 
'another way Iy6 
to fry 197 
* powder to make igj 
Mutton few'd Fillet of 13 
Shoulder fore d ibid 
breaf to collar 14 
do. another way 1 4 
—■ chine roafed, ow//^ 
Sellery 15 
chops, to make 16 
* leg fore d i b’d 
French cutlets to make 17 
feaks to fry ibid 
- artificial Venifon, to 
make 18 
—leg of to fait to eat 
like Ham 29 
M. 
77 4ms or tongues to fait 49 
Hare, to few 28 
—~ to pot 50 
toJugg m 2 9 
——- to roafl with a Pud- 
ding in the Belly ibid 
Hedge Hogs Cupid to make 
171 
Almond 172 
Herrings to boil 98 
to fry _ 99 
to tickle ibid 
——> to keep all the Tear 
100 
Hatch patch, to snake 200 
H 
fAM Cherry to snake 165 
Bullies, do. 170 
Rafpberry do 76 
■ Dasnfins, do. 169 
* Jelly brown 3 
* Jelly currant 2 2 
Jumbal!s, do. 135 
another way 168 
J. 
L. 
J AMB leg of boiled with 
loyn fry'd 27 
#Larks in Jelly 9 
Lamb with chickens hoild2 7 
fricafjee white ibid 
fricajfee brown 28 
Lohjier or Crab to roaft 65 
— to butter 65 
* - A L'lialienne 9 
Leatch, to snake 130 
Loaves Oyfler, do. 84 
J\f Fj AT s Tongue pie, to 
snake 3 2 
Nafurtiusn buds to pickle 
192 
N. 
o. 
QNIONS to pickle 179 
Orange chips topre erve 
to put in glajfes 15J INDEX. 
Page. 
Page. 
Oranges or Lemons to pre- 
ferve 154 
»—1 chips another way 194 
• marmalade to make 163 
to preferve whole 169 
• to candy whole 20 
—Tarts to make 86 
• Butter to make ; 7 
Oyflers Scotch to snake 13 1 
to flew 99 
*■■ ■— to lard 5; 
—— to fry 100 
• tofcallop ibid 
• to pickle 178 
*ox Lips to drefs 7 
Pigeons to make a palpatosn 
of 72 
to flew 39 
to pot 40 
boil'd withfricaffeefauceyy 
marranaded 39 
tojugg 38 
to pickle 59 
to broil whole 40 
Pig Royal to make 5 I 
to collar 6 3 
Ears tofricaffee 4 r 
like I amb in /Vinter 28 
Head roll'd, to eat 
like Brawn 54 
Pike to eat like Sturgeon 92 
to few 94 
to roaf with a Pud- 
ding in the Belly 95 
Plumbs topreferve 191 
Plumb porridge to snake 72 
Pork to pickle 53 
Pojfet fack to make 122 
another way 198 
to make froth for 1 8 
I emon 12 2 
P ota toe crabs to pickle 181 
Pudding black, to make 78 
■' ■ ■ ciift ard 1 7 
orange 69 
—— do. another way 69 
do. another way 70 
do another way 70 
■ do another way 79 
*—Lemon another way 1 2 
Oatmeal do. 137 
*/Lmond Pudding 11 
*— do. another way ibid. 
Apple do. 69 
ground rice do. 68 
—Goofeberry do. 84 
pAL L ETS flew'd 4i 
Pancakes, dare 81 
■■' Rice 77 
* Partridges, to pot 7 
*— another way 8 
Parjneps to fry to look like 
Trout 133 
« -do another way 13 4 
*P overade to make 7 
Pajie to jnakeJor a Sanding 
Pie 89 
for a dijh Pie 89 
for Tarts 86 
do another way 87 
do. do. 8* 
'» for Venifon Pafy ib. 
ojP ippins, white 162 
oj do green ibid 
of do red 163 
Pattiesfavoury to make 5 5 
—— fweet 62 
Pears to dry 167 
*— do another way 3 1 
Pears or Pippins to dry 
without Sugar 190 
P INDEX. 
„ College do. if 7 
Pudding potatoe 6^ 
* another way 1 2 
——• carrot 68 
*—carrot another way 3 
quaking to make 5 
another way 7 1 
—do. do 76 
—'— ■— Sago 66 
'* another way 27 
■-"■ ■ pearl barley 19 3 
calf 's foot 66 
hunting ibid 
*- —do another way 3 
Liver 82 
* for hare 30&81 
* herb 80 
white Pot another 
mJay 1 3 
curd 91 
■ white in fins 78 
* - marrow 67 
- bread 81 
"■ colliflower 174 
*■ ■ ' fealded to make 29 
Punch to make 134 
* do. another way \ Sb 
*■■■■■ .do for keeping 33 
acid to tnake 154 
■' milk to tnake \5 3 
■— another way 153 
Purfain to pickle 189 
Pie rich Turkey tomake 36 
Eel 85 
Turbot head 85 
herring 62 
orange 71 
ham 5 
woodcock 59 
■— fweet chicken 56 
favoury do. 61 
Pie fweet veal 60 
Page. 
o 
caudle for 8$ 
hare 51 
another way ibid 
minc'd 197 
another way 60 
oyfter 64 
codlin 173 
Pic lefor Salmon 64 
Page. 
@)Thidannv to ma'e 158 
>.'LLfiinces topreferve t 7 5 
do another way 202 
cream to make 189 
-1 ■- to make white 164 
• marmalade do. 158 
CL 
RABBI T S tofricajfee 
brown 
do white ibid 
—— pull'd 31 
• drejfed, to look li1 e 
vioor-gavie ibid 
Raspberry and Strawberry 
fool to make 74 
R. 
Q.4IMON, to collar 64 
* Salmon en Maigre 7 
pot 173 
Sprouts Savoy to boil 132 
cabbage. do. 133 
Sauce for rump of beef 48 
Sauce for neck of veal 26 
for Turkey 35 
another •way 36 
..... for boil'd Rabbits 48 
for Pike 94. 
—— for boil'd Salmon or 
Turbot 97 
«■ M. for haddock or cod ib. 
—— for falmon or turbot 
105 
s. INDEX- 
Sauce for tame Ducks 123 
■ for green Goofe 124 
aii’ther way 124 
——for Chickens 34 
for Longues 56 
for Cod's Head 96 
* ditto another way 96 
for Flejh or Fijh 188 
Soop Vermicelly 5 
—— Hare 6 
—— green Peafe 6 
-■ 1 ■ Onion 7 
—— do. Peafe in Winter 8 
——■ do. in Lent 8 
Craw Fijh 8 
* portable 30 
—— white or Almond 10 
11 Scotch 9 
- do. without Water 9 
Saufages Bologna to make 73 
* Sheep Rumps with Rice 4 
* Tongues broiled 5 
Shrimps to pickle 176 
Shrub Orange 145 
Solomon G undie to eat in 
Lent 103 
■ another way 104 
Smelts to pot 93 
■ to pickle 94 
Spinageftew'd withEggsi z 5 
Spinage Toafs to make 136 
* Stoughton to make 27 
Sturgeon artificial to make 
101 
■ how to order 199 
Sturgeon how to make pickle 
for aoo 
Sugar to know when Candy 
height IjB 
Syllabubs whip'dto make 123 
Sirup ofGilliflowers to make 
> 170 
——— of Mulberries 151 
of Violets 174 
* of Poppies 22 
Sfock to make for Hartjhorn 
Jelly 17 4 
Sack Poffiet to make lit 
Page. 
hell Pafe do. 87 
Stuffing for Beaf Kidney 
137 
Page. 
eT>A NS ET to make 133 
another way 86 
do\, , 77 
■ boil'd 76 
Tarts marrow to make 8 3 
tranfparent 87 
fweetmeat 86 
Toafs fry'd to make 187 
Tongues to roaf 56 
to pot 46 
-■ Sheep or Hog, to brotl 
Tripes tofricaffiee 4z 
to eat like Chickens 4x 
Trout or other Fijh tofryioz 
Tench or Carp to few 96 
*Mock Turtle 6 
Turkey to boil 35 
to roaf 36 
to pot 38 
■ ■ Ala Dauhe 37 
T. 
V. 
T7'EA L Breaft of to brown 
* Ragout 18 
■ —■ ■ • do. herrico 19 
■1 11 to roll 19 
tofew 20 
■ to few filet -o 
Breaf of to roll to 
eat cold 45 
-—— tomakefavoury 18S 
to roaffavoury jz 
*-■ Couley 5 
—■ - Knuckle to boil with 
Rice 50 
11 Sweetbreads to fri- 
caffiee 4a 
Cutlets to make zz 
another way 2% 
- do. z% 
Venifon to pot 46 
Haunch of to roaf 
6s r N D E X, 
Page. 
Page. 
Vinegar to make of Gooje- 
berries 164 
- - another way 193 
do. zoz 
* do. 23 
Wine Balm 139 
* Green Goofeberry 24 
* Ginger 24 
Rafin ' 140 
* Birch 141 
another way 144 
white Currant 141 
Orange 142. 
do. another way 143 
Mulberry 150 
Blackberry 151 
Corny ip 143 
another way 1147 
* another way ' 28 
* do. 25 
*pricock 144 
Red Currant 147 
another way 150 
Cherry 148 
*Wine Jours to preferve 20 
IVoodcock to roajl 5 7 
Tjrr 1L NU fS, to pickle i 
green it 6 
- do. black ITT 
to make pickleJ'or 
ITT 
do. white 185 
* Wafer Rife its to make 28 
*lVaier the gold to make 31 
Wigs to make 112 
H ild fowl to pot 47 
Wine Elder to make 138 
—— do. Flower 193 
• Goofeberry 192 
—— another way 165 
—— another way 149 
—— of ripe Goof cherries \i<y 
W.