Instalment Dinner. (Cause (Cu/C/s CUya/ A/i/a Ce/j CCrfh Cause Wat* v (/ami Ca//e/A /aA/ad A/cCla A/us/ett CCee/ ACr/ist. (/meet tyfAciSC yAci/anAy sw c/au/i r/en/a A/amA A/i/J/awi (ZaAaA ACr/sst^ Y^AaccnSj u, /liA/j (Ae//ey/sy /eru/am 0&h C/ucAcriJ. A/rts/t AW'anA. C/uae af\ AA/an/ > ('ray m,. (Cq/t (Ceef (Ca/Sy •Ma/ton Must (A/'ame t/a//aa n/auy (//Act CrraauAaJ Ca///em\ CCrasC /i/Aet( P'OTMUM (/meet l//laa/j w7lcyanA//, Cry/ A/i/he (/meet CA/Mens (/„// (Caya of \ (/meet c/Meats A/aA/aM St/anA JlAeatJ n/u/yeaa] (Cri/C/ /Came (/Act (Aee/: Cray &yL C/tuth A/toaunAi/l CCa/t (Ceef tPuMrt (Caya/ Ca/ArA (deyC AT/ase/u (CuC/e/s (/meet //fea/.s WemqueJy t/auSi &Ml' (Cai/a/ (T/aru (/Act (/yuiC CC uteA (Carts A/oar/y (/ousC (/my (fu/mc?r\ (/eeC /CeaC Ce/Ctj A/l/Ae 7/q/CBee/\ (C/C/TAaV aCo/iAa di / J The Compleat City and Country Cook: O R, Accomplilh’d Housewife. Containing, Several Hundred of themoft approv’d Receipts in Cookery, Pastry, Confectionary, Pickles, Cordials, Preserving, Cosmeticks, Syrups, Jellies, English Wines, See. Illuftrated with Forty-nine large Copper Plates, dirc&ing the regular placing the various Difhes on the Table, from one to four or five Courfes: Alfo, Bills of- Fare according to the feveral Seafons for every Month of the Year. Likewise, The Horfe-Jhoe Table for the Ladies at the late In- ilalment at Wind for, the Lord Mayor's Table, and other Hall Dinners in the City of London 5 with a Fifi Table, &c. By Charles Carter, Lately Cook to his Grace the Duke of Argyle, the Earl of Ponlefraft, the Lord Cornwallis, &c. To which is added by way of Appendix, Near Two Hundred of the moll approv’d Receipts in Phyfick and Surgery for the Cure of the moll common Difeafes incident to Families : THE COLLECTION OF A NOBLE LADY DECEASED. A Work defgn'd for the Good, and abfolutely Necejfary for all Families. Printed for A. Bettesworth and C. Hitch ; and C. Davis in P ater-nofier Rozv : T. Green at Charing-Crojs ; and S. Austen in St. Paul's Cbtuch-yard. M.DCC.XXXII. LONDON: THE PREFACE THE Art and Myftery of Cookery having been, as it were Hereditary, de- fending to me from my Father, who was excellent in his Profefjion, having extrac- ted the Quintefcence of the Art from a long Race of Predeceffors, all ofthempractical Cooks of fome Emi- and befides thefe Advantages, I having had Opportunities of ferving fcveral noble Perfonages both at home and abroad * as his Grace the Duke of Argyle, the noble Lords the Edrl of Pontefract, Lamp (ter, Cornwallis, and other noble Peers 5 and alfo the Honourable General Wood in Flanders5 the Lord Whitworth in feveral Embafjies to Ber- lin, the Hague, ifc. Efquire Poley, to the Illuflri- ousHoufe of Hanover, and General Wade in Spain and Portugal, in the Tear 1710. Thefe have given me Opportunities, nor have / been wanting to my felf in laying hold of them, to furnifh my Jelf with whatfoever Improvements were to be made from the various Practices of other Nations, and if any were to be met with worth regard, to adapt them to my own. Having thus by long Practice and Application, qualify'd my felf for my Profefjion, lat length deter- mined no longer ohftinately to refufe complying with the frequent Urgencies of fever al of my hut to communicate thofe Improvements I have made in the Art for the Ajffiance of thofe of my Brethren The Preface. who have wanted many of my Advantages and Experience, and likewifefor the Publick Good. . Nor will it, in my Opinion, be any diminution or leffening of the Value and Efleem of fuch of my Bre- thren who are thorough bred and accomplish'd Cooks, if Gentlemen he made acquainted with fome of the fated Rules of the Art. Phey would not then fo much depend upon the unartful Management of a Paver fi- bred Dabbler in the Myftery of Cookery, who by a fallen Refervedncfs often conceals his Ignorance. Pho' I would not too highly applaud my own Per- nor unjuftly decry that of others ; yet I may juftly venture to fay, that I have not only given intire Satisfaction to tbofe noble Mafiers before men- tioned, but alfo what I have pubhfh'd, are almojl the only Books, or hat one or two excepted, which of late Tears have come into thelVorld, that have been the Re full of the Author] s own Praftice and Expert- ence: For tho' 'very few eminent prabli cal Cooks have ever car'd to publijh what they knew of the Art, yet fame have been prevailed upon for a fmall Premium from a Book feller to lend their Names to Perfor- mances in this Art unworthy their owning. But to inffl no longer on thefe Matters, I Jhall now apply my felf to give fame Account of what may be expected from thefe Sheets. I have here, befides fame hundred choice Receipts, and efpecially of Soups and Fifh, prefented the IVorld with 49 Copper Plates, which Iperfuade my felf will be Jingularly ufeful in that they exhibit at one View all that is necejfary for furnijhing ele- gantly a Gentleman s Table. By the Affiance of thefe Plates a Gentleman may be enabled at one View to chafe what Service be likes befi upon any particular Occafion, and he will find a Bill of Fare ready fettled to his Hand upon all the V'arieties that may occur thro' every Stage of Life and Advance of bis Fortune, upon fuch Days as Jhall The Preface. be and which he Jhall dcfire to dijlin- guijh upon any joyful Occurrences. Thefe are methodically dfpos'd according to the va- rious Months in the Tear, not only for one, but fede- ral Courfes, and to 7 or 9 Difloes of an oval Table with all manner of Varieties in Seafon 5 together with Pottages and Difloes for the Side-board, the Names of every Dijh being engraven within its particular Circle. Ml is perform'd in fo ex aid and regular a Man- ner, that a Method is pointed out for ordering an Entertainment in the mo ft elegant JVay 5 that there is no danger of mi(takings nor any need for other Dire Elion or A’fi(lance. As Plates 1, 2 are an Oval Table for January of y Dijhes and 2 Courfes j Plates 3,4 for February of y Dijhes and z Courfess Plates y, 6 for March, of the fame j Plates 7, 8 for April} 9, 1 o for May 5 Ir, iz for June 5 15,14 for July; fy, 16 for Augull j 17, 18 for September j 19, zo for October 5 21, iz for November j 2.3, 24 for December. Plates 2y, z6, 2,7, 28 are an Oval Table for 7 Dijhes and 4 Courfes j 29,30, 31, 32 Tables for 9 Dijhes and 2 Courfes \ Plate 3 3 for 4 Dijhes and 4 Courfes j Plates 37, 38/ or 3 Dijhes and 3 Courfes •, Plates 39, 40, 41 /or 2 Dijhes and 4 Courfes •, Plate 42 is Jor March, April May/or 1 y Dijhes. Plate 43/ or June, July Melon Soop Sweet, 'SJ OU muR have two good Melons, cut the Infide into fmall Dice, then pafs them off in Butter Gold Colour , put in half a Handful of Flower, then put in two Quarts of Cream, feafon with Sugar, and Rir it about gently, and when ’tis as thick as Cream, garnißi with Sa- voy Bilkets and Melon flic’d. and Country COOK. 19 Ox Head or Foiled and Colleredy hot or cold. Y' O U muft bone your Cheeks, and foak them twelve Hours in luke- warm Water ; then take them out and wipe them dry with a Cloth, and cut them fquare, wafhing the Inhde over with Yolks of Eggs ; then feafon them with Pepper, Salt, Cloves and Mace, and chop fome Parity, Thyme, Sage and Onions two Handfuls together, and ftrew all over your two Cheeks as thick as a Crown-piece ; then roll it up very tight and tie it with Packthread, and you may either boil or bake it, and ferve it either hot or cold. Beef Olives, U T a Rump of Beef into long Steaks, cut them fquare, and wafh them with an Egg and feafon them; lay on 20 !The Comfleat City fome Force-meat, and roll them and tie them up faft, and either roaft them or ftove them tender ; fauce them with Shal- lots, Gravy and Vinegar, Beef Scarlet. 'J' AK E a Brisket Piece of Beef and rub all over half a Pound of Bay Salt, and a little White Salt mixt with it ; then lay it in an earthen Pan or Pot; turn it every Day, and in four Days it will be Red ; then boil it four Hours very ten- der, and ferve it with Savoys, or any Kind of Greens, or without, with pick’d raw Pardy all round. Ox Tongues and Udders; Roaft the Udders Fore d. Y OU muft firft boil off your Tongues and your Udders, then make a good Force-meat with Veal; and as for your and Country COOK. 21 Tongues you mu ft lard them, and your Udders you muft raife the Infide, and fit them with Force-meat, walking the In- fide with the Yolk of an Egg ; then tie the Ends clofe, and fpit them and roaft them ; make a Sauce with Syrup of Cla- ret or Gravy ; you may draw the Udders a top with Lemon-peal and Thyme. Sheeps Tongues, and Chickens. 'SJ OU R Tongues muft be fmall, twelve will make a Difh with three Chic- kens ; they muft be Sheeps, or Stags, or Hogs Tongues; they muft be in a red Pickle, the fame as for Hams; then lay Greens betwixt every Tongue; as Spi- nach, French Beans and Savoys, Carrots and Turnips, and Colliflowers; fo fei ve your Chickens in the Middle; fauce with melted Butter, and ferve away. The Compleat City Tongues Comport. 'Y'ARE twelve fmall Tongues, Calves or Sheeps, and boil them off tender, and fkim them ; then lard the half of them very well, and make a clear Am- ber coloured Coolis, and put in your Tongues j flove them half an Hour, then fkim off the Fat; fqueeze in an Orange, and ferve them in your Coolis as thick as Cream, fo ferve away. Ox Tongues a la Mode. '’P A K E large Ox Tongues and boil them tender ; then blanch them and take the Skim off, and lard them on both Sides, leaving the Middle ; then brown them off and ftove them one Hour in good Gravy and Broth; feafon with Spice and a Faggot of Herbs, and put in fome and Country COOK. Morelles, Trouffles, Mufhrooms, Sweet- breads, and Artichoke Bottoms then fkim off the Fat, and ferve them either hot or cold. 23 Scotch Collops Brown. 'J' AKE a Phillet of Veal, cut it in thin Collops and hack them well; feafon them with Nutmeg, Pepper and Salt, then fry them off quick and brown; then brown off a Piece of Butter Gold Colour, thicken’d with Flower, and put in fome good clear Gravy ; then put in fome Mufhroms, Morelles, Trouffles, and Force-meat Balls, with Sweetbreads dic’d'; fqueeze in an Orange or Lemon ; tofs up your Collops quick and thick, lb ferve. White Collops. Y OU muft cut them fmall, and hack them well; feafon with Nutmeg and Salt, and pals them quick of a Pale Co- The Cample at City lour in a fmall Bit of Butter ; then fqueeze in a Lemon; put in half a Pint of Cream and the Yolks of four Eggs; tofs them up thick, and ferve away quick. Veniion in Blood. 'VT' OUR Shoulder, Neck, or Breaft muft be boned, lay it in feafoned Blood twelve Hours, as you find in the Receipt below ; then roll up your Neck or Breaft with fome of the Set Blood and Sweetherbs, and roaft it or Rove it gently in good Broth and Gravy, with Shallots and Claret, fo ferve away hot. Mutton [a Shoulder) in Blood, 'Y OU mufl kill a Sheep, or Lamb, or Calf, and mix fome with Salt, ftirring it about; then lay your Mutton in this Blood; feafon with Winter Savory, Sweet- marjoram and Thyme ; then chop a lit- and Country COOK. 25 tie Suet fmall, and ftir it all on the Fire until thick 3 then fpit your Mutton and cover it all over with a Caul, fo roaft it well. Veal Jloved Whole, TAKE a Phlllet of Veal, fluff it, lard it and half roaft it ; then ftove it gently in good Broth and Gravy till ten- der, two Hours will do it; then make a Ragoo of Sweetbreads and Mufhrooms, tofs them up with the Yolks of Eggs and Cream, and the Juice of an Orange, and lay over. A Juggd KnuMe of Veal. O U muft have a Pewter one made with a Skrew, or you may do it with an Earthen one 3 put in it a Knuckle of Veal, and a Bit of Beef, with two or 26 7'he Compleat City three Heads of Endive and Sellery, two or three Onions whole, and a Blade of Mace, half a Pint of Water, and a Fag- got of Thyme and Parfly, with Pepper and Salt; then cover it clofe and boil it in a Pot or Copper three Hours j then take it out and dilh it up ; take out the Faggot of Sweet-herbs, fo ferve away hot. Veal Cutlets larded, •pAKE a Neck of Veal, cut it into Bones, and lard one Side, and fry them off quick; then thicken a Piece of But- ter with a little Flower and an whole Onion ; put in fome good Gravy, as much as will juft cover them, and a few frelh Muftirooms and Force-meat Balls; ftove them tender, ftdm off the Fat, and fqueeze in a Lemon i feafon them and ferve away. and Country COOK. 27 Fricando’s of Veal TA KEaPhillet of Veal, cut it into fix large Collops, an Inch thick, lard them well ; then (beet a Pan with fat Bacon, and lay your Veal, lard downwards ; put in a Pint of white clear Broth, and two Blades of Mace, and ftove them two Hours till all the Liquor is gone ; they will be of a Gold Colour; fo ferve them with thick Gravy. Calf's Head Colleted and Pickled’ 'SJ O U muft bone it and cleanfe it well; then wafh it with Egg and feafon it with Pepper, Salt and Nutmeg, Thyme, and Parity ; put on fomc Force-meat, and roll it up and boil it tender; then take it out and lay it in Sturgeon Pickle; let it lie four Days, when you may ufe it in Slices as you do Sturgeon. 28 *The Compleat City Calf’s Head Fricajfyd. YOUR Head muft be well cleaned and boiled tender ; then cut it in fquare Pieces as big as a Walnut ; then tofs it up with Mufhrooms, Sweetbreads and Artichoke Bottoms, Cream and the Yolks of Eggs j feafon it with Mace and Nutmeg, and fquecze in a Lemon, fo ferve away hot. Calf’s Head Hajldd and Grill'd. Y O U muft fplit it and cleanfe it well; then boil it very tender, and fave one half and wafti it over with the Yolk of an Egg, and feafon it with Pepper, Salt and Nutmeg, and grate over fome erum’d Bread; then boil it, or fet it before the Fire, and it will brown ; cut the other half into Pieces, and tofs it up with and Country COOK. 2Q Butter, Shallot, Mufhrooms, Sweetbreads and Coxcombs, and a few Capers, with a little Gravy j or you may do it white with Yolks of Eggs and Cream ; then fcald the Brains and fry them in Batter with the Tongue, and Slices of Bacon and fry’d Parfly ; and when you difh up, lay the Head in the Middle, and the Brains, Tongue, Bacon and Parfly round; fqueeze in an Orange. Calf’s Feet Sweet. Y OU muft boil them tender and take out the Bones ; then plump fome Currans, and put in half a Pint of Cream and the Yolks of two Eggs, a little melt- ed Butter and Sugar, fo ferve away hot. Lamb's Head Whole. OU muft have two, one muft be whole, the other fplit; then the Li- ver, Lights and Heart muft be boiled 30 T*he Compleat City tender and chop’d fmall, and tofs’d up with Batter, Pepper, Salt, Thyme and Parfly, with a little Cream and frefti Mufhrooms; fave a Bit of the Liver to fry and put round the Difti with Bacon ; then ftove the whole Head and two Halves in fome good Broth and Gravy about an Hour ; then bread off your Halves and wadi them with Yolks of Eggs, and broil them, or lay them in the Oven’s Mouth a Quarter of an Hour, and fo ferve them in the Middle of your Ha(h, and gar- nifh with fry’d Bacon, Liver and Parfly. Mutton D'ifgulfed. 'J'AKE a Shoulder of Mutton three Parts roafted, and let it cool; then raife the Skin all up to the Knuckle and cut off all to the Skin and the Knuckle; fave the Blade-bone and broil it, and make a. good Hafh with the reft of it ; put in fome Pickle Cucumbers, Capers, and good and Country COOK. 31 Gravy, and Shallot, and tofs it up, and Jay the Blade-bone on and the Skin, Mutton Efpagmole. 'J'AKE a Leg of Mutton and force it, lard it and flick fix Cloves of Garlick in the Hind-part of it; then flove it ten- der ; or you may roafl it and make a Sauce with Capers, Shallots, Gravy, But- ter and Vinegar, and fo ferve it away j garnifh with Mutton Cutlets. To make Dutch Beef. Y OUR Piece muft be cut from the Hind-part of the Buttock, or a lean Piece ; then take a Gallon of Pump Wa- ter, put in two Pounds of Bay Salt, two of White Salt, fix Ounces of Salt Peter, and four of Peter Salt, one Pound of Fourpenny Sugar, fix Bay Leaves, one 32 The Compleat City Ounce of Lapis Prunella; mix all this in your Liquor; then put in your Beef: Let it lie ten Days ; then take it out and dry it with Deal Sawduft in a Chimney, and in fix Days it will be ready. For Legs of Mutton Ham Fafhion \7 OU muft have Hind-Quarters very large, and cut Jigget Fafhion, that is a Piece of the Loin with it ; then rub it all over firft with Bay Salt, and let it lie one Day ; then put it into the fame Pickle above-mentioned, and in feven Days it will be red through; then hang it up by the Handle, and Smoke-dry it with Deal Dull and Shavings, making a great Smother under it, and in five Days it will be ready ; you may boil it with Greens, and it will cut as red as a Cherry 5 fo ferve it Ham Fafhion. and Cotmtry COOK. 33 To Dry Sheeps Tongues, Hogs Tongues, and Neats Tongues. J T muft be with nothing but Deal Chips and Sawduft you mud; make a gentle Smother with it, and hang up your Tongues, and in fix Days they will be ready ; they muff not be hung low but about twelve Foot above your Smo- ther, otherwife they will tafte too flrong of Smoak, and be dried too foon ; then take them down and hang them up in a dry Place from the Fire. A Bread of Mutton Collar d. AK E it and bone it, and feafon it with Pepper, Salt, chop’d Thyme and Parfley ; then walh the Inhde with the Yolk of an Egg, after which you muff roll it up and tie it tight with Pack- 34 The Compleat City thread j then either bake, roaft, or boil it ; cut it in Slices, leaving one large Piece ; then make either a Sauce with Oyfters or Capers, or Butter, Shallot, and Gravy, or you may cut fome Cutlets and lay round ; and then garnilh with dic’d pickled Cucumbers, and Capers. Mutton Collops. AK E a Leg, or Neck, or Loin of Mutton, take out all the Sinews and cut it in fmall thin Slices ; hack them well; feafon them with Pepper, Salt, and a little Shallot chop’d fmall ; then drew a little Flower on them, fry them quick, and put in a little Gravy and Mangoe, or Capers, and tofs them up quick. Roylets and Kidneys. TAKE eight large Mutton Rumps and boil them very tender ; then take eight large Kidneys and force them. and Country COOK. 35 Ikewer them crofsways and broil them ; then take the Rumps and wafh all over with Yolks of Eggs and feafon them with Pepper, Salt, Thyme, Parfly and crum’d Bread and broil them ; fauce them with Butter, Gravy, Shallot and Vinegar, fo lerve them hot. Cutlets Roafied. AKE a Neck or Loin, cut it in fix Chops, feafon them with Salt, Thyme and Parfly, and fpit them every one an Inch apart; then roaft them off quick and fauce them with Gravy, Shallot, Horfe-radifh and Vinegar; fo ferve away hot. Cutlets in Papers. AKE a Neck of Veal, cut it in Bones and hack them, leaving the Top of the Bone bare about an Inch 5 36 jThe Compleat City then feafon them and lay Force-meat over one Side, and fold them in Writing Paper and broil them: You muft butter your Paper, fo ferve them hot. Cutlets Comport AKE a Neck of Veal and cut it in thick Cutlets ; trim the Top of the Bone, lard one Side, and then fry them off; put in fome Gravy, Mufhroomsand .Sweetbreads, and dove them thick; fqueeze in a Lemon, and ferve away hot. Lamb with Rice. ’jP AKE a Fore-Quarter and road it about three Parts ; take a Pound of Rice and put in two Quarts of good Broth and two Blades of Mace and fome Salt and Nutmeg ; dove it one Hour, and take it off 5 put in fix Yolks of Eggs and one Pound of Butter then and Country COOK. 37 put your Lamb in Joints in the Didi, and the Rice all over ; wadi it over with Eggs, and fo bake it. A Pillo of Veal. *~jf A K E a Neck or Bread of Veal half roaded, and cut it in fix Pieces j fea- fon it with Pepper, Salt and Nutmeg, and butter the Infide of your Difh; then dove a Pound of Rice tender with fome good white Broth, Mace and Salt ; you mud; dove it very thick ; put in the Yolks of fix Eggs; dir it about very well and cool it, and put fome at the Bot- tom of your Didi, and lay your Veal in a round Heap and cover it all over with Rice ; wadi it all over with the Yolks of Eggs, and bake it one Hour and an half; then open the Top and pour in fome good thick Gravy, and fqueeze in an Orange, and fo ferve away hot; gar- nidi with dic’d Orange and Veal Cutlets. The Compleat City A Pillo. YA K E a Pound of Rice and flove it with two Pullets, fome Mace and Nutmeg, and a good Piece of Butter ; flove this well and dry, fo that your Rice will feparate ; then difh up your Fowl and lay your Rice all over, or in Heaps : You may colour fome with Saffron and ferve in Heaps ; garnifh with Slices of fry’d Ham, or Saufages fry’d. Calf ’s Head Suprlfe. then wafh it with Egg, and crum it, and bake it, fo ferve it. and Country COOK. 39 Lamb’s Head Haftid. it well and boil it, take the Liver, Lights and Heart, and mince them ; put in a Piece of Butter, Pepper, Salt and Vinegar, and a pickled Cucum- ber ; then broil one half of the Cheek, and the other plain 5 fry the Brains and Tongue with a Slice of Bacon and Par fly, or boil the Brains, and Tongue, and Parfly with fome melted Butter and Vine- gar, and ferve it that way; either Way is good. Roafi Mutton and Stewed Cucumbers. 'Jp AK E a Chine, Loin, or Neck of Mutton ; lard one half with Parfly, the other with Bacon, then roaftit: You muft pare your Cucumbers, cut them in large Dice, and take out the Seed and 40 The Compleat City fry them ; put to them a little Flower, brown them and put in fome good Gravy, Pepper, Salt and Vinegar, and flew them an Hour, fo ferve them under your Cu- cumbers. Another Way OU muft have a Neck and Loin, they muft be boned, only leaving the top Bones about an Inch long on j you mud; draw the one with Parity, and the other muft be larded with Bacon very clofe ; fkewer them and roaft them, or ftove or bake them juft as you pleafe; then fry off fome Cucumbers, and ftew them and put under ; feafon your Cu- cumbers with Vinegar, Pepper, and Salt, and Shallot minced ; then lay your Sauce under your Phillets of Mutton, and gar- nifti your Difti with Horfe-radifti and Pickled Cucumbers. and Country COOK. 41 Mutton in Blood. 'J'' A K E a Shoulder juft killed, and fave the Blood of a Lamb, mix it with Salt, Penny-Royal, Winter Savory and Thyme cut very fmall s lay the Mutton in this eight Hours, chop about four Ounces of Beef Suet, and put to it a Quart of your Blood and Herbs, and fet it on the Fire until thickifti ; ipit your Mutton and lay on your Blood, wrap a Caul over it, and roaft it. Mutton with Oyfters. A K E a Leg or Shoulder of Mutton # raife fix Holes with your Knife, then roll up your Oyfters in Eggs with Crums and Nutmeg, and ftuff three into every Hole; if you roaft it put a Caul over, if boiled in a Napkin; then make fome good Oyfter Sauce and lay under it, fo ferve away hot. 42 T'he Compleat City Mutton Grilled with Capers. *jpAKE a large Bread; and boil it ten- der ; then carbonade it all over; wafh it over with the Yolks of Eggs, and feafon with Pepper, Salt and Crums of Bread, and a little chop’d Thyme and Parity ; then broil it gently ; make fome good Sauce with Butter, Capers, Gravy, Shallot and dic’d Mangoe or Mulhrooms; fo ferve away hot. Collar d Mutton, Veal, or Lamb. 'TAKE a Bread; and bone it, then walh the Infide with Egg ; feafon with Nutmeg, Pepper, Salt and Mace ; lay a Sheet of Bacon over it and fome Force-meat half Inch thick ; then roll it up tight and Ikewer it with fix Skewers and tie it with Packthread, and either bake it, Hove it, or boil or road: it: You and Country COOK. 43 may cut it in Slices or fend it whole, garnilhed with Patties or Cutlets; fauce it with good Gravy, Butter, and Juice of an Orange; fo ferve away quick and hot. A Saddle of Mutton and Kidneys. A KE a Fore-Chine of Mutton, raife the Skin and draw it with Thyme and Lemon, and force fome Part with Saufage Meat j then take twelve Kidneys and force them, and fkewer them and broil them, and lay round with Horfe- radifh between, and Gravy under. Phillets of Beef Larded. O U muft cut out the Infide of a Sirloin of Beef all in one Piece, and lard the Middle with good Bacon, and the Ends with Parfly ; you may either road it or fet it in the Oven’s Mouth, or dobe it or dove it; make a clear Gravy 44 Compleat City Sauce under, or Caper Sauce, or a Ragoo under, or dewed Sellery or Endive. A Chine of Beef in Bones. XT’ OU mull have a Fore-Chine, cut it very narrow in ten or twelve Pieces; feafon it with Pepper, Salt, Thyme and Parfly, alfo Crums of Bread ; fpit them every one, but not too clofe, and roaft them off quick; then make a Sauce with Capers, and Shallots, and Gravy and Horfe-radilh j dilh away and garnifh with Horfe-radillu Pork Saufages. XT' OU mud: cut the bed: of the Lean of the Pork and chop it fine; put as much Fat as Lean; feafon with all Spice, Pepper, Cloves and Mace beaten, and fome Salt, Winter Savory and Thyme; then cleanfe your Skins and fill them, but and Country COOK. 45 not too full, and tie them in Lengths and ufe them ; you muft prick them firft, or fet them before you fry them. Polognia Saufages. TA K E four Pounds of lean Buttock of Beef, cut it to Pieces ; put into it one Pound of dic’d Suer, one Pound of dic’d Bacon, feafon with all Spice and Pepper juft bruifed, and with Bay Salt and Salt Peter mixt up with your Sea- foning; then tie them up in Skins as big as your Wrift : You muft mix in a little Powder of Bay Leaves, then dry them as you do Tongues, and eat them with- out boiling. Pork Stuffed and Roafted’ T'AKE a Leg of Pork and make a Stuffing with Sage, Onion, Parfly, Pepper and Salt, Crums of Bread, a lit- 46 Compleat City tie Far, and two Eggs ; then fluff your Pork with it, after which lay a Caul ail over it, and roafl it; when half roafled take it off and fcotch it with a Knife and crifp it. Turkey Saufages. Y OU muft either boil or roaft your Turkey, and take all the Bread: and Flefti off, and cut it in Pieces, putting in fome bearded Oyfters rolled in Eggs ; feafon with all Spice beaten, and fome Nutmeg; put in fome Marrow and then fill your Skins, after which you may either boil them or fry them; you may hack your Oyfters and Marrow fmall if you pleafe, and put in fome Thyme and Parfly, grated Bread and Sweetherbs, and Combs and Mufhrooms; fo broil them when you fend them away. and Country COOK. A Hog’s Head Qheefe Fafhion Y O U mull bone it and lay it to cleanfe twenty-four Hours in Water and Salt, and fcrape it well and white; lay Salt on the Inilde, to the Thicknefs of. a Crown-piece and boil it very tender; then lay it in a Cheefe-Prefs, cover it with a Cloth, and when cold it will be like a Cheefe ; you may foufe it. Pork Cutlets. AK E a Loin or Neck of Pork, cut off the Skin and cut it into Cutlets; feafon them with Sage, Parlly and Thyme cut fmall, Pepper and Salt, and Crums of Bread; mince all together and broil them ,* fauce them with Muftard, Butter, Shal- lot, Vinegar and Gravy; fo ferve them away hot. 48 'The Compleat City A Pig hamh Fafhion Y O U rnufl fkin it and leave the Skin whole with the Head on; then chine it down as Mutton, and lard it with Le- mon-peel and Thyme, and roaft it in Quarters as Lamb ; the other Part fill full with a good Country thick Plum- Pudding 5 few up the Belly and bake it the Pig will look as if roaficd. A Pig Halliard. Y AKE it and bone it, leaving the Head whole, and wafh it over with Egg ; feafon it with Pepper, Salt and Nutmeg, and lay over fome Force-meat; then roll it up, and either roafl it or bake it, or flove it : You may cut it in fix Pieces and fend the Head in the Mid- dle; make Sauce with the Brains and Sage, Butter, Gravy, and Vinegar, fo ferve away hot. and Country COOK. 49 A Pig in Jelly. U T it in Quarters and lay it in your Stew-pan; to one Calf’s Foot and the Pig’s Feet, put in a Pint of Rhe- nilh Wine, the Juice of four Lemons, and one Quart of Water ; feafon with Nutmeg and Salt; Rove it gently two Hours i let it Rand till cold, and fend it up in its Jelly. A Pig jßoajied, VT’ OU muR put in the Belly a Piece of Bread, fome Sage and Parfly chop’d fmall, and fome Salt: Sew up the Belly and fpit it and road: it, then fplit it and cut off the Ears and Under-Jaws, and lay round, and make a Sauce with the Brains, thick Butter, Gravy and Vinegar, and lay under : Make Curran-Sauce in a Cup. The Compleat City A Pig Three Ways, \7r O U mu ft firft fkin your Pig up to the Ears, and then cut it in Quar- ters and draw it with Thyme and Lemon as you do Lamb, or roaft it plain as Lamb; fend it to Table with Mint Sauce, and garnifti with Water-crefles; then take the Skin and make a good thick Plum- Pudding Batter with good Suet, Fruit and Eggs; fill up the Skin to the Ears, which few up, and put it in your Oven and bake it, and it will appear as a roaft Pig. Another Way is, when you go to kill your Pig, whip him about the Yard till he lies down ; then ftick him, fcald him and roaft him, and he will eat well; or you may bone him and ftuff him with good Savory Force-meat, or roaft him plain with Sage, Salt and Bread in his Belly, and ferve with Curran-Sauce, and Savory-Sauce under. and Country COOK. 51 Venifon Rolled, Fored and Roajied. J'AKE a Neck and bone it, feafon it with Pepper and Salt, make a Force- meat with a Piece of the Lean of the Neck and Suet, Thyme, Parfly and Shal- lot, grated Bread and Egg; feafon it, then cover over the Infide and roll it up, fkewer it and roafl it, or flove it. Chine or Leg of Pork Roajled and Stuffed. 'J' A K E the Leg or Chine and make a Stuffing with Sage, Parlly, Thyme, and the fat Leaf of the Pork, Eggs and Crums of Bread ; feafon with Pepper, Salt, Nutmeg and Shallot, and fluff it ■thick; then roaft it gently, and when a quarter roafted cut the Skin in feveral Slips ; make your Sauce with Lemon-peel. Apples, Sugar, Butter, and Muftard. 52 The Compleat City Potatoe Pudding. 'p HE Y muft firft be boiled, then peel them and beat them in a Mortar to three Pounds, one Pound of Butter and fix Eggs j feafon with Pepper, Salt and Nutmeg; beat all this together j then boil it or bake it; make a Hole in the Top, and put in fome melted Butter as }?ou do to a Peas Pudding. Potatoe Pye Sweet. \7 OU muft firft boil them half enough, then make a good Puff-pafte and lay in your Potatoes, and betwixt every one a Lump of Marrow rolled in Egg; cut in jfome Slices of Orange and Lemon-peel, and a little Sugar ; then make a Caudle with Cream and Eggs, and a little Sack, and when your Pye is bak’d, take off the Lid and pour all your Caudle over it. aj'id Country COOK. 53 Almond Cheefecakes. Y OUR Curd muft not be hard, to a Quart put in half a Pound of Al- monds beat very fine; then half a Pound of Sugar, four Naples Bifkets, half a Pound of Currans, one Pound of melted thick Butter, and a little Rofe or Orange- Flower-Water ; mix all well together, then fheet your Pans and fill them: you may make fome plain without Currans. Friday Pudding. yO a Quart of Cream put in eight Yolks of Eggs, four Naples Bifkets, fome Sugar, a little Sack, fome grated Nutmeg, and fix Ounces of Butter; then flir it on the Fire till it comes thick, and it will fry in the Pan as you do aTanfy, and turn out clean; garnifh with dic’d Orange. 54 The Compleat City Walnut Tort I>EEL fifty and beat them in a Mor- tar with three Bilkers, the Yolks of feveti Eggs, fome Sugar, Sack, Orange- Flower-Water, and half a Pound of melt- ed Butter 5 then fheet a Difh with Puff- pafle and bake it half an Hour j after this flick on the Top fome Slices of Ci- tron and fome peeled Walnuts. Chefnut Tort. \7 OU mull roafl them firfl and peel them, and then fheet a Difh with Puff-pafle, and betwixt every Chefnut put a Lump of Marrow rolled in Eggs, and fame Orange and Lemon-peel cut finall; then make a Cuftard and put all over it, and garnifli with roafled Chef- nuts all over. and Country COOK. 55 Neats-Foot Pudding. Y OUR Cow-heel muft be cut very fmall and boiled very tender ; then put as much Suet chop’d fmall as the Quantity of your Cow-heel, and as many Currans and Raifins as the Quantity of both j then feafon with Nutmeg and Gin- ger ; mix it up with ten Eggs, fix Spoon- fuls of Flower, and fome Salt ; after which butter your Bag, and either bake it or boil it, and when boiled, flick on the Top fome Slices of Orange and Le- mon-peel candy’d; fo ferve it with melt- ed Butter under. Herb Pudding with Liver. 'J1 AK E a Calf’s Liver and boil it, and then cut it to Pieces ; put in fome Thyme, Parity, Winter Savory, Sweet- 56 *The Compleat City marjoram, Penny-royal, and a little Spi- nach ; chop all this together; feafon with Pepper, Salt, Cloves, Mace and Nutmeg 5 then put in eight Eggs with a Handful of crum’d Bread, and one Pound of Beef Suet; mix all well together, then butter your Cloth and bake it in good Puff- pafte ; if you boil it, garnifh with little bak’d ones round it. and Country COOK. 57 POULTRY, Pullets Bond and Forcd. ON E them as whole as poffible; fill the Bellies with Chefnuts, Mudirooms, Force-meat Balls and Sweetbreads j lard the Bread; with grofs Lard; then pafs them off in a Pan brown, and either dove them or road them; Make a Sauce with Oy- ders and Mudirooms, and lay under them* Pullets with Endive. RU S S your Pullets to boil, Tinge them, wafb them and blanch them off white ; then ftove them down with Endive ty’d up in Faggots, and Tome clear white Broth, and when enough Tear- Ton them; pour out Tome of the Liquor The Compleat City and put in fomc Cream and Yolks of Eggs; fo £hake it together and ferve it hot. Pullets with Chefizuts* RU S S them to boil and finge them, and foak them in warm Water; then take them out and dry them with a Cloth, and fill the Bellies with Chefnuts, Oy- fters and Lumps of Marrow rolled in Yolks of Eggs; feafbn with Nutmeg and Salt, and put one in a Bladder and tie it up clofe and boil it j two will make a Difh ; then fauce them with melted Butter, Gravy and the Juice of an Orange. Land Rayles, a Fatty. HE Y are the heft of Birds for a Pyc; you muft trufs them with the Heads on clofe to the Pinion, and force the Bodies with a light Force-meat made of Sweet- breads and Mufhrooms; then lay at the Bottom of your Cruft fome Force-meat, and Country COOK. 59 and then your Quails, and cover them over with Slices of Bacon ; lay between every one a hard Egg, and lid your Pye with a good Puff-pafte, and bake it one Hour ; then open it and put in fome But- ter and Gravy thickened, and the Juice of one Orange. Turkeys with Oyfters. ’Y'RUSS them to boil, lard one, the other plain 5 half roaft them, then ftove them in good Gravy and Broth 5 fea- fon with Salt, Nutmeg and Pepper, and when tender, make a Ragoo with Sweet- breads, Mulhrooms, thick Butter and Gravy, with the Juice of Oranges, and lay over. Chickens with Sellery. OIL them off white with a Piece of Ham, then boil off two Bunches of Sellery; cut them two Inches along the white End, and lay them in a Sauce-pan; put in Ibme Cream, Butter and Salt; The Compleat City ftove them a little and thickifh; then lay your Chickens in your Difh, with your Sellery between; garnifh with dic’d Ham and Lemon. Chickens with Tongues, Colli- flowers and Greens. 'J'AKE fix Hogs Tongues, boil them and fkin them, fix Chickens boiled off white, one whole Colliflower boiled, and fome Spinach ; put your Colliflower in the Middle of your Difh, your Chic- kens about, and between a Tongue with Heaps of Spinach round, and Slices of Bacon. Chickens Royal. X 7 OU muft lard them and force the Bellies and pafs them off; thenflove them in good Gravy and Broth Gold Colour : Make a Ragoo of Mufhrooms, Morelles, Trouffles and Coxcombs, and when your Chickens arc enough, difh up. and Country COOK, 61 lay your Ragoo over, and garnifh with Pettir-patties and fry’d Sweetbreads. Scotch Chickens. 'J'AKE your Chickens and cut them in Quarters; Tinge them and wafti them well, and then put as much Wa- ter as will juft cover them ; put them on a gentle Fire, and when they boil fkim them well and put in Tome Salt, Mace and Nutmeg, a Faggot of Thyme and Par- fly, and a little Pepper; and when your Chickens are tender, chop half a Hand- ful of Parfly and put it in your Chicken; then beat up fix Eggs, Yolks and Whites together, and as your Chickens boil up, put in your Eggs a top, and your Chic- kens will be clear 3 fo fervc all together, the Broth will be very clear. * Chickens Marrinate. YC U muft either roaft them firft or boil them 5 then cut them in Quar- ters and lay them in a Pint of Rhenifli 62 The Compleat City Wine and a little Saffron and Salt, and make a Batter with fome of the fame; afterwards dip them and fry them in cla- rify’d Butter, and ferve them with melt- ed Butter, Gravy and the Juice of Orange, and garnifh with Pettit-patties: This Way is good to lay round a Fricafly of Chic- kens, or Rabbits done the fame Way. Turkeys a la Breefe. DREAK the Breaft-bone and fill the Belly full of Piftachoes, Chefnuts, Force-meat Balls, Sweetbreads and Mo- relles, and Lumps of Marrow rolled in Yolks of Eggs; feafon all well with Spice and Salt; lard one Side with grofs Lard and half roaft it, or pafs it in a Pan Gold Colour; put in fome .good Gravy, and ftove it gently, alfo a Faggot of Sweet- herbs and two Onions, with a little Bit of Ham, and when enough make a clear Amber Lear with Gravy, and pour all and Country COOK. 63 over when you difli it, and garnifh with Oyftcr Patties. Pigeons au Poir. Jy/£AKE a good Force-meat of Veal, take fmall Squails and ftove them off in Gravy ; fill the Bellies with Force* meat in the Shape of a Pear ; ftick a Leg a top, and it will be the Bignefs of a Windfor-Pear, wafh them over with an Egg, and crum them and bake them gently. Pigeons Pored andStoved* QU T the Legs off, trufs them clofe and lard them with grofs Lard; pafs them off and ftove them with half a Pint of / Rhenifh Wine, fome clear Broth, and Cabbage Lettuce j force your Lettuce 5 feafon with Pepper, Salt and Mace; fqueeze in a Lemon and ferve away ; let 64 Lhe Compleat City your Sauce be thick as Cream, and nifh with your forc’d Lettuce and Le* mon. Geefe Larded and Staved, 'J* RU S S your Geefe clofe and lard one Side j put in fome Sage and Onion chop’d fmall, rolled up with Eggs, Crums of Bread, Pepper, Salt and Butter j then pals them and ftove them gently in good Gravy and Broth till tender: Make a clean thick Lear, fquceze in an Orange, and ferve away hot. Ducklins a la Mode. U T them in Quarters, lard one half and brown them off 5 ftove them in half a Pint of Claret, a Pint of Gravy and two Shallots, one Anchovie and a Faggot of Herbs ; ftove them tender. and Country COOK. 65 fkim off the Fat, take out the Faggot, and fqueeze in a Lemon ; fhake it to- gether ; the Sauce muff be thick as Cream, fo ferve away to Table hot. iStoved Ducks the Dutch Way. RU SS two Ducks clofe without the Legs, and lard one; feafon with Pep- per and Salt, and fill the Bellies with fmall Onions; then lay at the Bottom of your Stew-pan half a Pound of Butter, and put in your Ducks, and cover them with dic’d Onions; then another half Pound of Butter ; ftove this two Hours gent- ly, keeping it covered all the while; when you find all difcoloured, and your Ducks tender, difh them, fhaking a little Vine- gar amongft them. 66 The Compleat City Duck or Teal with Horfe-radifh. "Y O U muft trufs them to boil, if two, lard one, and fo pafs them off in brown Butter ; then put to them a Pint of clear Broth and two Plates full of Horfe-radifh ; feafon with Salt, and ftove thefe together till tender; then ftrain off your Horfe-radifh from your Ducks, and put in a good Piece of Butter ; you may fcrape your Horfe-radifh very fine, which is the heft way ; then lay your Ducks in your Difh, and your Horfe-radifh all over, and garnifh with fcrap’d Horfe- radifh and flic’d Lemon, and ferve away hot. Rabbets Portuguefe. \r O U muft trufs them Chicken Fafhion, and lard them ; the Head muft be cut off, and the Rabbet turned with the and Country COOK. 67 Back upward, and two of the Legs ftript to the Claw End, and fo trufs’d with two Skewers j then lard them and roaft or boil them with Spinach, Colliflowers and Bacon, as Chickens. Rabbets Fricajpyd\ or Chickens White, U T them to Pieces and foak the Blood out in luke-warm Water j then take about two Ounces of Butter, and pafs it Gold Colour with an Onion Ruck with four Cloves and a little Bit of Ham or Bacon ; put in a little Flower, and half a Pint of clear white Broth or Water, a Blade of Mace, and a Slice of Lemon with Pepper and Salt 5 flove all tender; then fkim it, tofs it up thick with the Yolks of Eggs and Cream, and fhake it till it comes thick, and ferve away $ garnilh with Lemon or Oyfter- Pacties. 68 The Compleat City Rabbets with Onions. RUSS your Rabbets clofe and wafh them very well, then boil them off white; boil your Onions by themfelves, changing the Water two or three times; then let them he thoroughly {train- ed, and chop them and butter them very well; put in a Gill of Cream, fo ferve your Rabbets, and cover them over with Onions. Hares Juggd. CUT it into Pieces, half lard them, and feafon them ; then have a Jugg of Earth with a large Mouth j put in your Hare with a Faggot of Herbs and two Onions ftuck with Cloves; cover it down clofe, fo that nothing comes in, and boil it in Water three Hours j then turn it out and ferve away. and Country COOK. 69 Hare Civet, Y OU muft bone it and take out ail the Sinews, then cut one half in thin Slices, the other half in Pieces an Inch thick; fry them off quick Collop Fafhion, and put in fome thick Gravy and Muftard, and Elder Vinegar; ftove it render, and thick as Cream ; fo ferve away with the Head whole in the Middle, Partridge Pye. Y O U muft fill the Bellies with good Force-meat, and grofs lard them ; feafon them with Pepper and Salt j then make a good Puff-pafte, and put in your Birds, with fome Mufhrooms, Morelles, Troubles and hard Eggs j then bake them and make a Coolio and put in. The Compleat City Goofe Pye a la Mode. "XT O U muft bone your Goofe and lard it and feafon it well; then lay at the Bottom of your Patty-pan dome good Force-meat, and fome Morelles and Trouffles; then your Goofe whole and bake it: Make a Ragoo of Morelles and Trouffles, and when your Pye is bak’d, put your Ragoo over the Top ; fo ferve away hot. Quail Pye. 'J”1 AK E twelve Quails, lard fix, force the other fix; then fheet a Difh with Puff-pafte and lay them in, and between every one fome Force-meat and a hard Egg, frefh Mufhrooms and dic’d Sweet- breads, and cover the Bread: with Bacon; then lid it, and when bak’d, put in fome good Gravy. and Country COOK, 7* Sparrow Pye, Y OUR Sparrows muft be young, and draw the Guts out and feafon them with Pepper and Salt, and lay between every Sparrow a Bit of Bacon and a Sage Leaf i then put fome Slices of Butter over the Top, and lid your Pye ; after which boil off four Eggs hard, and take the Yolks and cut them in Quarters, then put in fome thick Butter, fome Gravy, and the Juice of an Orange, which {hake together, and ferve it away hot. Hare Pye. 'J"' O two Pounds of Butter, • put four Pounds of Flower, work it up light and quick, rubbing your Butter firfb in your Flower ; then cut your Hare to Pieces and leafon it, and lay fome good The Compleat City Force-meat at Bottom, with your Hare intermixed ; put fome Slices of Bacon amongft it, then lid it, bake it three Hours, make a good Lear and put in, and fkim off the Fat. Hare Potted. jg ON E your Hare, half lard it, and feafon it well; then lay it in a deep Pan 5 put in one Pound of Suet chop’d, and two Pounds of Butter, cover it and bake it tender, and take out the larded Pieces and fqueeze them dry ; put them into your Pot again, and cover them with clarify’d Butter ; beat the other very well in a Mortar, and put it in your Pot, fqueeze it hard down, and cover with clarify’d Butter. and Country COOK. P'tMed Pigeons. O N E them as whole as poffible, and ftove them in Rhenilh Wine and Vine- gar, and two Slices of Lemon ; feafon with Pepper and Salt, and when tender take them out 5 let your Liquor be cold, fkim off the Fat and pour it off clear; then put your Pigeons into the Pickle ; put in fome Mace and Nutmeg and a Bay Leaf. Teal Rag ous. "p A S S them off Gold Colour, and lard A half with grofs Lard ; fill the Bellies with a Stuffing made of the Livers, Parfly, Thyme, Shallot, and an Egg, grated Bread, Pepper, Salt and Nutmeg; fill the Bellies full; ftove them in good clear Gravy till tender, and the Sauce thick as Cream, and well fkim’d ; fqueeze in a Lemon, and put in a few Mufhrooms. Compleat City Ortelans Roafted XT" OU may either bard them or let them be plain, putting a Vine Leaf betwixt them ; when they are fpitted, fome Crums of Bread may be ufed as for Larks j when you roaft them, let them be fpitted Sideways, which is the heft. Ruffs and Reifs. 'jp H E Y are a Lincolnjbire Bird, and you may fatten them as you do Chickens, with white Bread and Milk, and Sugar: They feed faft, and will die in their Fat if not kill’d in time : Trufs them crofs- leg’d as you do a Snipe, and fpit them the fame Way, but you mull gut them j put Gravy and Butter, and toaft under them, and ferve them quick. and Country COOK. 75 Curlews Potted 'J'AKE them and trufs them crofs- leg’d ; cut off the Heads, or thruft them through like a Woodcock ; feafon with Pepper, Salt and Nutmeg ; gut them firft, then put them in a Pot with two Pounds of Butter 5 cover them and bake them one Hour; then take them out, and when cool, fqueeze out all the Liquor and lay them in your Pot and cover them with clarify’d Butter. Potted Wheat-Ears. ’J1 HEY are a Tunbridge Bird ; pick them very clean ; feafon them with Pepper and Salt, put them in a Pot, co- ver them with Butter and bake them one Hour; take them and put them in a Cul- lender to drain the Liquor away 5 then 76 The Compleat City cover them over with clarify’d Butter, and they will keep. Pigeon Pye. \7 OUR Cruft muft be good, and force your Pigeons with good Force-meat; then lay fome at the Bottom of your Cruft, and your Pigeons a Top ; lay your Gib- lets between with fome hard Eggs; Afpa- ragus Tops, Coxcombs and Sweetbreads; put a Piece of Butter a top of your Pi- geons, and a little Liquor, fo lid and bake it 3 put in a little Gravy and Butter when you open it. Lark, or Sparrow Pye. ■\/T OU muft have five Dozen at leafi; lay betwixt every one a Bit of Bacon as you do when you roaft them, and a Leaf of Sage and a little Force-meat at the and Country COOK. 77 Bottom of your Cruft; put on fome But- ter a top and lid it; when bak’d for one Hour, which will be fufficient, make a little thicken’d Gravy, put in the Juice of a Lemon; feafon with Pepper and Salt, fo ferve it hot and quick. Larks Pear Fafhton. RUSS your Larks clofe, and cut off the Leg and feafon them with Pep- per, Salt, Cloves and Mace; then make a good Force-meat with Sweetbread, Mo- relles, Mulhrooms, Crums, Egg, Parfly, Thyme, Pepper and Salt; after which put in fome Suet and make it up ftifF; then wrap up every Lark in Force-meat, and make it pointed like a Pear, and ftick the Leg a top; they mull be wafhed with the Yolk of an Egg and Crums of Bread; bake them gently, and ferve them with- out Sauce, or they will ferve for a Gar- nifh. 78 "The Compleat City Larks in Shells. T> OIL twelve Hen or Duck Eggs foft; take out all the Infidc, making a hand- fome Round at the Top ; then fill half the Shells with pafs’d Crums and roafi: your Larks ; put one in every Shell and fill your Plate with pafs’d Crums brown fo ferve as Eggs in Shells. Plovers Capucine, or Larks. 'jpAKE four Hogs Ears, boil them tender, put a Piece of Force-meat in the Ears, and likewife your Birds with the Heads outwards ; fet them upright with the Tips of the Ears falling back- wards, wafli them with Eggs and crum them and bake them gently ; haih four others with Sauce-Robert 3 fo ferve them. and Country COOK. 79 Partridge with Turnips. YO U muft trufs them to boil, then finge them and walh them in Wa- ter ; boil them with Turnips, and when both are tender, butter your Turnips ; feafon with Salt and put in a Gill of Cream; fo ferve them away. The Compleat City FISH. To Roajl Carp. A K E the Flefli of one Side of your Carp, or do them plain, fcotch them, and wafli them over with Eggs, then ftrew over them fome Thyme, Parfly, Pepper, Salt and Nutmeg well mixed to- gether ; fpit them on a Lark Spit, or lay them in a Frame Spit, and put thembcfore the Fire; bafte them with Claret, Anchovy and Butter, and when roafted make your Sauce with thicken’d Butter, Claret, Gravy, Anchovy, and the Melts of the Carp: You mull dip the Roes in Yolks of Eggs and fry them; garnifh your Difh with Parfly and fry’d Sippets, and ferve them up. and Country COOK. 81 To Stew Carp White. J7IRST fcale them, gut them and cleanfe them; lave the Rows and Melts; then ftove them in lome good white Broth, and feafon them with Cloves and Mace, Salt and a Faggot of Herbs; put in a little White-wine, and when ftewed enough, thicken your Sauce with the Yolks of five Eggs, and pafs off the Rows and dip them in Yolks of Eggs, and flower and fry them with fome Sip- pets of French Bread ; then fry fome Parfly, and when you difli them, garnifli with the Rows, Parfly and Sippets, fo ferve away hot. 82 !The Compleat City To Stew Carp Brown. C CA L E them and cleanfe them and pafs them off in brown Butter on both Sides, or lay them in your Pan raw; ftrew all over fome grated Bread, Pepper and Salt, Thyme and Parfly minc’d; put into them one Quart of Claret, and one Pint of Gravy, according to the largenefs of your Filh; they muft not be quite co- vered ; put in alfo four Anchovies, fome grated Horfe-radifli, one Shallot chop’d fmall, two Slices of Lemon, and a Piece of Bacon fluck with Cloves : Stew your Carp one Hour, then brown off a Quar- tern of Butter Gold Colour, with a Spoon- ful of Flower, and put to your Carp, which will thicken it as Cream ; fry fome Sippets with the Row and Melt, and fome Parfly j fo ferve away hot. and Country COOK. 83 "To Force Lobfters. 'Y' O U muft boil them firft, then take the Bodies and open them, and mix two boiled Whitings with the Infide, and make a Forcing as follows : Put to it two Anchovies, two Eggs, fome Thyme, Parfly and Shallot, and a Piece of But' ter, and mix it well and fill up the Bo- dies 3 let them in the Oven for half an Hour, fo ferve them. Eels Fry d* Y" O U muft fcotch them very thick in, cut each Eel in eight Pieces, mix them up with Yolks of Eggs, and fea- fon them with Pepper, Salt, grated Bread, Thyme and Parfly3 then flower them and fry them : You may do them a plain Way only with Flower and Salt 3 ferve them with melted Butter and fry’d Parfly. 84 "The Compleat City To Drefs Frejh Sturgeon. y OU may cut it in Pieces as Veal, and roaft it and cover it with a Caul 5 bafle it with Butter, Claret, and Sweet- herbs, and when roafted make Sauce with melted Butter, Anchovies, Juice of Le- mon and Shallot. Another Way. Vr O U may frically it, or fry it as you A do Veal: Cut fome of it into fmall Pieces and ieafon it with Pepper, Salt and Nutmeg, and roll it in Yolks of Eggs: Make a light Puff-pafte, lay it in with fome Oyfters and Lumps of Marrow and a Piece of Butter, then lid it, and bake it gently. and Country COOK. 85 Another Way to fricajfy Sturgeon Brown, CUT. it into thin Slices, and feafon it with Pepper, Salt and Nutmegs drew over a little Flower, and fry it brownifh then take a Bit of Butter, pafs it brown with Flower, put in fome good Gravy, one Anchovy, and the Juice of an Orange 5 fo ferve away. Lobfter Loaves. boil them or roaft them, and cut them into Dice; mix the In- fide with the reft, then take your Stew- pan and put in a good Piece of Butter, half a Pint of fair Water, fome Nutmeg, Anchovy and beaten Mace ; tofs it all up with a little Flower, fqueeze in a Lemon, fo fill your Loaves, wafli the Top with Egg, and fry them in clarify’d Butter. 86 The Compleat City To Butter Lobfters. CAVE the Tails whole to lay in the Middle, or the Body Shells will do ; then take the reft of the Fifh and cut it into large Pieces; put in a good Piece of Butter* two Spoonfuls of Rhenifh Wine, and fqueeze the Juice of a Lemon j fo ferve. To Roaji Lobfters. AK E them and tie them on alive to your Spit, and bade them with Cla- ret, an Onion cut in Slices, and a Faggot of Thyme and Parfly; or you may bade them with hot Water and Salt, or with Butter, as you do Meat, but do not flower them 5 roaft them about an Hour after they turn red, and ferve up with melted Butter in one Cup, and Anchovy and But- ter in another. and Country COOK. 87 !"To Butter Prawns, Shrimps, or Crayfifh. *pAKE out all the Tails and leave the Body Shells, clean them with fome of the Infide, make a Stuffing with Eggs, Crums of Bread, Anchovies, Pepper, Salt and Nutmeg, and a Piece of Butter or Suet chop’d fine: Mix all this well; put in a little Thyme and Parity minc’d, and fill the Body Shells therewith ; the other Part you muil butter as you do your Lob- fters, which lay round your Body Shells and bake them in a gentle Oven: You may put fome Oyflers and Marrow in your Force-fiffi, if you pleafe ;fo ferve away hot. 88 The Compleat City Soles Forc’d and Larded. OU may raife your Sole from the Tail clofe to the Bone up to the Gills with a thin Knife, and force it with Fifh Force-meat, as before-mentioned, and lard one Side and wafh them with Egg; either fry them or bake them ; fo ferve them away. Soles Stewed, ■\7 OU muft firft fry them in good cla- rify’d Butter Gold Falhion ; then make a clear Amber Colour Sauce of good Gravy and a little White-wine and Anchovy; flew them in this half an Hour, and fqueeze in a Lemon, and cut fome dic’d Lobfter, or fome Shrimps or Oyfters, as you pleafe; fo ferve hot. and Country COOK. 89 To Marrinate Soles, Smelts, Gudgeons, &C. Y O U muft flower them and fry them off Gold Colour; then make a Pickle with Rhenifh Wine, fome Slices of Le- mon, Slices of Onion, and a little Saf- fron tied up in a Piece of Rag, let them lie in this three or four Hours : You muft ferve them up with Slices of Lemon on them. Another Way is with fome Fifli Liquor mixt with White-wine Vinegar and Saffron, and a Faggot of Thyme and Parfly; let them lie in this after fry’d : You muft not egg your Fifh when you fry it, only flower it dry, and they will fry fmooth and well. 90 The Compleat City To Soufe Mullets or &c. ’\7' OU muft boil them in Water, Salt, whole Pepper, a Faggot of Herbs, Onions, Horfe-radifh, and a Blade or two of Mace; Admit well, and when enough take them off and put in a Pint of Vine- gar, three Bay Leaves and a Lemon flic’d> fo let them Band a Day or two in the Pickle, or more, as you want. Oyfters Roajled. XT' OU muft firft fet them and beard them, and roll them up in Yolks of Eggs: Mix up fome Crums of Bread with grated Nutmeg, Pepper and Salt, and ftrew all over them ; then fpit them on fmall Lark Spits or Skewers and roaft them; bafte them with Butter, and in a Quarter of an Hoar they will be ready; and Country COOK. 91 fo fauce them with Butter, Gravy and Anchovy, and the Juice of Lemon. Oyfter Sltlets. Y O U muft cut two Sweetbreads into eighteen Pieces, then take thirty-fix large Oyfters, fet them off, wafh them with Egg, and feafon them with Nut- meg, Salt and Pepper, and fpit them on fmall Skewers, eight Oyfters to four Bits of Sweetbreads; then crum them all over and boil them : You may put fmall Bits of Bacon between if you pleafe ; fauce with Butter, Lemon and Gravy. Oylters the Dutch Way. (JET them off, and roll them in Yolks of Eggs, then grate fome Naples Bilkers, with which mix a little Flower and grate in fome Nutmeg : Dip your The Compleat City 92 Oyfters one by one in this, and fry them in clarify’d Butter, and fend thefe away with a Cup of plain melted Butter in the Middle. Io Crimp Cod the Dutch TVay. A K E a Gallon of Pump Water, put in one Pound of Salt and boil it half an Hour ; fkim it well: You may put in a Stick of Horfe-radifh, a Faggot of Sweet- herbs and one Onion, but Water and Salt are beft ; put in your Slices of Cod when it boils, and three Minutes will boil them : Take them out and lay them on a Sieve or Pye-Plate, and fend away with raw Parfly about it, and oily Butter in a Cup. To Calver Salmon. y OUR Water muft boil firft, and then cut your Salmon, which muh: be alive, in Slices : You may put in a and Country COOK. 93 Faggot of Sweetherbs, an Onion, whole Pepper, Bay Leaves and Horfe-radilh; Boil them off quick as you do your Cod above-mentioned, and fend up your Sauce in Cups. Roajl Salmon Whole. *pAKE your Salmon and fcale it and take out the Guts at the Gill, and then make a good light Force-meat with Oyfters, Anchovies, Shallot, crum’d Bread, Pepper, Salt, Thyme and Parfly, and a Piece of Butter then fill the Belly, put- ting in fome of the Liver with it; either roafi: it or bake it; if roafted, you muft lath it on with Pieces of flat Deal, and tie it on with Packthread, or there are Spits made on Purpofe; but the eafiefl Way is to put the Tail in the Middle, and fo bake it; or you may fpit it crofs- ways, and cover it over with a Veal Caul, and fo roafi: it. 94 *The Compleat City Salmon Collar d. Y' OU mu ft cut it quite through from Head to Tail; take out the Chine- Bone, then wafti each Side with the Yolks of Eggs, and lay on one Side fome beard- ed Oyfters, about twenty, and a little Pep- per, Salt and Nutmeg, and then roll it up tight; you muft cut off the Head Parr, then tie it up in a Cloth and boil it ; you may do it with Tape, and fo roaft it or bake it ; either Way is good? and fauce it at your own Difcretion. Salmon Pye. U T it in Slices without Bones, and wafti every Piece over with melted Butter, and feafon with Pepper, Salt and Nutmeg ; then lay in a Row of Salmon and a Row of Oyfters; then Salmon, then Lobfter, cut in Dice ; four Rows will and Country COOK. 95 make a good Pye: You may have it rais’d Cruft, or PnfF-pafte; put on fome Slices of Butter, then lid and bake it ; after- wards open your Pye and put in a little Anchovy, Gravy and Butter, (hake it to- gether and ferve away. Tench Fricajfyd. 'V?' O U muft fcalc them, cleanfe them X and cut them to Pieces, and then take a Piece of Butter, pafs it off with an Onion and Flower Gold Colour ; put in fome pale Broth or Water, and a Fag- got of Sweetherbs ; feafon with Salt and Nutmeg, and one Anchovy ; ftove it a quarter of an Hour, then fqueeze in a Lemon and tofs them up thick with Cream and Yolks of Eggs, fo ferve hot. 96 He Compleat City Tench Forc'd and Broiled. 'J'1 AK E the Flefli of one Side of your Tench and fet it off; then make a Forcing with if, and fome Thyme, Parfly, grated Bread, Shallot, Anchovy and Eggs, Pepper, Salt and Nutmeg i chop all this very well, and lay it together; then fcotch it with a Knife, and wafli it over with Yolks of Eggs and bake it gently; fend your Fhh Sauce up in a Boat. "To Crimp Scate. T T muft be cut into long Slips crofs- ways, the Filh into ten Pieces Inch broad, and ten long, more or lefs, accord- ing to the breadth of the Fhh ; then boil it off quick in Water and Salt, and fend it dry on a Difh turn’d upfide down in another, and ferve Butter and Muftard in one Cup, and Butter and An- chovy in another. and Country COOK. 97 To Pot Salmon. YO U muft cut your Salmon the Big- nefs of your Pots you defign to keep it in, then fcale it, wafli it, and put it in a large long Pan, and cover it over with Butter j feafon with Jamaica Pepper and Salt, and when bak’d, take it out as whole as you can and lay it in your Pot, and cover with clarify’d Butter. Eels Roajled. Y OU mud: fkin them and turn them quite round and fcotch them, wafli them over with melted Butter, and Ipic them crofsways with a Skewer, and tie them on the Spit 5 then ftrew all over fome Thyme, Parfly, Pepper, Salt and Nutmeg i roaft them quick, and fry fome Tide Compleat City Parity and lay round your Dilh, and faucc with Butter and Vinegar. To Pot Lampcr Eels. Y O U muft lldn them and cleanfe them with Salt, and then wipe them dry; beat fome all-Spice very fine; mix it with Salt, Cloves and Mace beaten, then turn them round and lealbn them and lay them on one another when you bake them : But when you pot them, if they be large, one will be enough for a Pot; bake them one Hour, and drain them dry, and put fome clarify’d Butter over, and they will keep the Year round. Eels broil d Whole. XT’ O U muft ikin them, walh them and dry them; fcore them with a Knife and feafon them with Crums of Bread, and Country COOK. Thyme, Parfly, Pepper and Salt ; then turn them round and fkewer them crofs- ways, and you may either road: them or broil them 3 fauce them with melted But- ter and Juice of Lemon. 99 Eels Sp'nchcocHd. \T O U muft fcower them in their Skin with Salt, and wafh them and dry them, then fplit them down the Back and take the Blade-bone out, and hack them with the Back of a Knife 5 feafon them with Pepper, Salt, chop’d Parfly and Thyme 3 wafh the Infide with But- ter, and cut them in Pieces three Inches long; fo broil them, fauce them with melted Butter and Juice of Orange. Tloe Compleat City Flounders with Sorrel. U T them and cleanfe them well, then flafti them crofsways three Cuts only on one Side, and lay them in your Sauce-pan; put in as much Water as will juft cover them, with a little Vinegar, Salt, and one Onion : Boil them quick ; then boil four Handfuls of Sorrel, pick off the Stalks, and chop it very fmall, and put about half a Pound of melted Butter, or more, according to the Quan- tity of your Fifti, fo put it over your Flounders, and ferve away quick. Eel Pyes Sweet, \7 OUR Eels muft be fkin’d and cut in two Inch Pieces, lay them in a PufF-pafte, and put in fome Lumps of Marrow and hard- Eggs ; then put in fome plump’d Currans, and cover it. and Country COOK, Eel Savory, H E beft Way is to {kin and cut them into Pieces, and feaibn with Pepper, Salt, Nutmeg, Thyme and Parity; lay them in your Cruft, put in fome Sikes of Butter over them, and a little Liquor; then lid your Patty, fo ierve away hot j fkjqi off the Fat before you lerve it. Scockfilli Pye with Cream. 'Vr OU mu ft beat your Stockftfh well, water it two Days, and then raife a Coffin three Inches high ; lay in your Stockfiih in Pieces, put in a Pound of melted Butter, a Handful of chop’d Parfly all over, and then lid it, bake it two Hours, take off the Lid and draw up a Quart of Cream and half a Pound of Butter and the Yolks of fix Eggs ; feafon with a lit- The Compleat City tie Salt, take Care it does not curdle, and then pour it all over your Pye ; fo fervc away hot. Oyfter Pyc. 'SJ O U muft fet them and beard them ; then cut two Sweetbreads into twelve Pieces, and the Marrow of one Bone cut in fix Pieces, and roll your Oyfters, Sweet- breads and Marrow in Yolks of Eggs; feafon with Pepper, Salt and Nutmeg, fo fill your Patty when bak’d; pour in fome thick Butter and Gravy, and fome Oyfter Liquor. Lobfter Pye. Y OU muft beat the Shells in a Mor- tar very well, and put fome warm Broth to it, and a little Thyme ; feafon with Nutmeg and Salt, then flrain it out and thicken it with browm Butter and a and Country COOK. 103 little Flower ; fqueeze in a Lemon and put in one Anchovy; then cut your Lob- fter in large Pieces, and lay it in your Cruft with a few Oyfters and Lumps of Marrow ; fo bake it and put your thicken’d Sauce all over, and ferve away hot. Perch larded. Y OU muft fcale them, gut them and wipe them dry; then lard them on one Side, and ftove them in a little Rhe- nifti Wine and Fifti Stock, with fome Shrimps, Oyfters and Anchovy; fo thicken it with Yolks of Eggs, and ferve away hot. To broil Mackrel. U T them and fplit them down both Sides the Bone, but not quite open ; lay in between fome Fennel, Mint and Parfly, with Pepper and Salt; then but- 104 The Compleat City ter a Paper and put them either in the Oven’s Mouth, upon Embers, or on a Fire, turn them often ; then make your Sauce with melted Butter, Fennel, fome Mint and fcalded Goofeberries : Another Way is to fplit them quite through, and broil them plain with Pepper and Salt. To Pot a Pike. Y O U mull fcale it, cut off the Head, fplit it and take out the Chine-bone; then flrew all over the Inlide fome Bay Salt and Pepper, and roll it up round, lay it in a Pot and bake it one Hour ; then pour all the Liquor from it, and cover it with clarify’d Butter, and ’twill be red like Salmon. and Country COOK. 105 A Crayfifli Pye. YOU mull pick out the Tails clean 3 then tofs them up in thick Butter and fome of the Liquor you get from the Shells ; after you have beat them in a Mortar with fome Lear to them, fheet your Pan and put in your Crayfilh with a few Forcefifh Balls and frefh Mufh- rooms, fo bake it and ferve it hot. Pike an Swimmier CCALE It and gut it, and wafliitand dry it ; then make a good deal of Forcefilh with Eel, Whiting, Anchovy, Suet, Pepper, Salt and crum’d Bread, alfo Yolks of Eggs, Thyme and Parfly, and a Bit of Shallot, then fill the Belly full ©f this Forcing, and draw with a Pack- needle fome Packthread through the Eyess The Compleat City the Middle and Tail, in the Shape of an S ; then wafti it over with Butter and Egg, and crum it over with Bread : You may bake it or roaft it with a Caul to cover it, and fauce it with Capers and Butter French Fafliion. Flounders with Sorrel and hard rggs- your large Flounders and cut off the Fins and Tails, and put in as much Water as will juft cover them; put in a Stick of Horle-radifti and a Faggot of Thyme and Parfly, and whole Pepper and Lemon-peel ; then boil them half a Quarter of an Hour, and take them out and drain them very well; boil fix Eggs hard and take out the Yolks whole; then boil fome Sorrel and fqueeze it and chop it in and put in fome melted Butter ; then difti your Flounders with fix Heaps of Sorrel round them, and one hard Egg and Country COOK. 107 on every Heap, and fome plain Butter in a Cup by it felf. Gurnets, Gudgeons and Oyfters in Rock Jelly. jg OIL them in a good Corbullion, but not to Pieces: Let them be all whole, and make a good Jelly of Gurnets, Eels, Flounders, Scare and Whiting; then put a little at the Bottom of a deep Bafon, and whfen cold lay two or three fmall Oyfter-Shells, and fome of the Sea-Weed, with two or three Crayfilh; then fome Jelly, then a Row of Gudgeons, then Perch, then Jelly, till your Bafon is full: Let it (land till cold and ftiff, and turn it all out whole j garnifh with Lemons, raw Parfly and Fennel. The Compleat City To butter Crabs. AKE all the Infide of the Body and mince it fmall ; then put it in a Sauce-pan, and put in fome thick Butter, fair Water and Juice of Le- mon, and a few Crums of Bread finely grated ; then ftir it about and put in three Spoonfuls of Rhenifli Win£, or French White-wine; broil the Claws and lay round. Eels the Dutch IVay Grill'd. C KIN them and cut them in fix Pieces; let them lie in Vinegar and White- wine, the half of each four Hours; then flove them half an Hour in the fame with a Faggot of Herbs, Spice and a lit- tle Salt ; lend them up Liquor and all; garnifli with boiled Parfiy andflic’d Le- mon. and Country COOK, Barbels Roafled\ them well and dry them with a Cloth and turn the Tails in their Mouths, and fill the round Holes with good Force-meat, and flick their Tops with bearded Oyfters; then put them in a Patty-pan with a Veal Caul under, and wa£h them with one Yolk of an Egg, and ferve them with Shrimp Sauce. Oyfter Bread. fix French Rolls and cut a Hole on the Top, and takeout the Crum, and then ragoo your Oyfiers with fome Gravy, Butter, Juice of Lemon, one Anchovy and Crums of Bread, and a little Shallot; tofs up all and fill your Loaves, and put the Lid on, and walk it with Yolks of Eggs, and flower them and fry them in clarify’d Butter. The Compleat City A Dutch Herring Mogundy. 'SJ OU muft leave the Head and Tail on and the Back-part, and take off all the reft from the Bone clean ; then chop it with Apple, Onion, Parity and Thyme very fmall; then lay it on again in the fame Place of your Herrings, fcotch it with your Knife, and fend them up, otherwife you muft mix them with Oil and Vinegar s fo ferve them. To pickle Herrings Red Trout Fajhion to dijfolve the Bones. them well, and cut off the Heads; then take an earthen Pan and lay a Row of Herrings at the Bottom; fprinkle them all over with Bay Salt and Salt Peter mix’d; then lay another Row till your Pan is full, then cover them and Country COOK. m and bake them gently; and when cold they will be as red as Anchovies, and the Bones didblved. Turbec in Corhullion. y E T your Turbet be very well cleans’d, and make your Corbullion as fol- lows : To a Gallon of Pump Water put in one Handful of Salt, two Lemons, fix Onions, one Quart of Vinegar, two Bay Leaves, and a Faggot of Thyme and Parfly, and when your Filh boils Ikim it well: This is a very good Liquor to boil flat Fi£h in. Turbec in Jelly Y OU muft make a Stock about three Pints, with two Eels, four Gurnets, and three fmall Maids, with a Blade of Mace and fome all-Spice ; boil this in three Quarts of Water till it comes to half $ The Compleat City you may boil your Turbet in this Liquor, to which you may add a Pint of Rhenifti Wine and half a Pint of White-wine Vinegar, which when cold will be all Jelly. To Pickle Oyfters. rJ' AKE one hundred of large Oyfters and fer them off enough to eat, put to the fame Liquor one Pint of Rhenifh, four Blades of Mace, two Bay Leaves, a Rafe of Ginger, fome Salt, and whole Ja- maica Pepper, and the Juice of four Le- mons ; boil them up with a Sprig of Thyme, ikim them, and let them ftand till cold. To Pot Charts. Y O U niuft cleanfe them and cut off the Fins, Tails, and Heads ; then lay them in Rows in a long baking Pan; cover them with Butter, and feafonthem and Country COOK. 113 with all-Spice, Salt, Mace, and three Bay Leaves, and bake them one Hour ; then take them out and drain them very well and dry from that Liquor j you may put them either fingly or two in a Pot, and cover them with clarify’d Butter ; let them (land till cold. Fifii Sauce to keep the whole Year. twenty-four Anchovies, chop them Bones and all; put to ten Shal- lots, a Handful of fcrap’d Horfe-radifh, four Blades of Mace, one Quart of Rhe- nilh Wine, or White-wine, one Pint of Water, one Lemon cut in Slices, half a Pint of Anchovy Liquor, one Pint of Cla- ret, twelve Cloves, twelve Pepper Corns; boil them together till it comes to a Quart; then ftrain it off in a Bottle, and two Spoonfuls will be fufficient to a Pound of melted Butter. The Compleat City Fifh Sauces of feveral Sorts, 'J* O one Pound of Butter put three An- chovies, one Lobfter cut in Dice, a little Gravy and a Lemon fqueezed; draw up all together thick, and then fauce your Fifh. For Salmon or Trouts. T°, one Pound of Butter put two An- chovies, one Pint of Oyflers, a Gill of Shrimps, and fome Gravy, with a lit- tle White-wine : Draw all up together thick as Cream. For Turbet. Y OU muft put it on in cold Water, then put in Lemon-peel, Onion, a Faggot of Herbs, and Salt and Vinegar ; and Country COOK. 115 fkim it well, and when boil’d, drain it off well, and make your Sauce with Lob- flers, Oyfters and Shrimps, Anchovies and Gravy, and the Juice of Orange; fo ferve it over your Fifh, and your plain Butter in a Boat by it felf. For Mullets. V 7" O U may broil them, road: them, boil them, or foufe them; when you broil them, put in Butter, Anchovy and Capers j when boil’d, Butter, Lemon and Anchovy j when roafled, Butter, Anchovy, Claret and Juice of Lemon ; and when cold, Oil and Vinegar. For Eels. V 7 OU may either bone them, fkim A them, or cut them in fmall Pieces and broil them on Skewers, or whole, or roaft them, fry them or boil them, or 116 "The Compleat City make a Patty of them, or ftew them ; the Sauce is plain Butter and fry’d Parfly. For Flounders. 'SJ O U may boil them with Sorrel Sauce, or Butter and Parfly, or Lemon, and plain Butter : You may butter them, ta- king the Skin off and Bones clean; or fry them with Parfly and Butter; or make a Water Souch with Perch, Flounders, and Parfly Roots. For Scare or Whitings. Y OU may butter your Whitings, that is taking out all the Bones after boil’d or broil’d : As for Scate you may crimp it, cutting it in long-flip Pieces, and putting them in Pump Water, and boil them off quick, and fauce it with Butter and Muftard in one Cup, and But- curd Country COOK, 117 ter and Parfly in another, and Butter and Anchovy over. For Saltfifli. yOU may do fome in Flakes with Cream, Yolks of Eggs, and Butter; fome with Carrots, fome with Parfnips, fome with Eggs, fome with Butter and Muftard, fome with Oil and Vinegar cold : Thefe are the moft proper Ways to drefs Saltfirti; you may make Saldifh Pye fweet or favoury. For Ling. A S for Ling you may fend it up dry, garnifh with raw Parfly 5 another way is boil'd with poach’d Eggs on it; ano- ther way is fry’d after it is boil’d, wafhing it over with the Yolk of an Egg, or with Eggs; or you may make a Ling Party, l*he Compleat City 118 putting Cream, Eggs, and melted Butter over it. For Codfiflh Frejh XT' OU may crimp fome in Slices and broil them, fome dip’d in Eggs and fry’d, fome Slices boil’d off quick in Pump Water and Salt ; you mud put them in when the Water boils. Another way; road: the Tail-End or boil it, or the Head with good Oyfler or Shrimp Sauce, or make a Patty with good Oyfters, dic’d Lobfter and Shrimps. For Herrings Frejh. YO U may make a Pye Tweet-way with Currans, or favoury with Thyme, Parity, Pepper and Salt ; or broil them or boil them with Potatoes, or broil’d with Muftard, Vinegar, and Butter; and and Country COOK. 119 another way with the Heads brulfed in Small Beer, Muftard and Vinegar. For a Pike. Y OU may road: it with a good Forcing in the Belly, with Oyfters, Liver, Suer, Crums of Bread, Thyme, Parfly and Eggs, Anchovies and a Shallot; fill the Belly, and either bake or roafi: it 5 fauce it with Oyfler Sauce: The French Way is with Caper Sauce ; and you may boil it with Anchovy Sauce, or fry it in Slices, and ferve with plain Butter and fry’d Parfly. Ihe Compleat City KITCHEN GARDEN. Cabbage Fored whole. ■\7 O U mufl parboil a large white Cab- bage, then take it out and cool it; when it is cold cut out the Heart of it as big as your Fift, and fill it up with good Force-meat made of Sweetbreads, Marrow, Eggs, Crums of Bread, Pepper, Salt and Nutmeg, Thyme and Parfly ; make it up all together, and force your Cabbage j ftove it well in good Gravy one Hour, and fend it whole to Table; thicken your Sauce and pour all over, and garnilh with Slices of Ham or Bacon broil’d. Lettuce Forc'd. 'J' AK E twelve, fet them off, and then cool them ; when cold take out the Heart and fill them full with Sweetbread and Country COOK. i 21 Force-meat ; fet them in your Pan Stalk upwards, and flove them half an Hour; feafon them as before, and ferve away. Cardoones Butter'd, AKE them and blanch them, and cut out all the Strings,and leave them two Inches long; then boil them in Wa- ter and Salt, and a little Bit of Fat or But- ter, and when tender flrain them off and tofs them up in thick melted Butter, Pepper and Salt. Sherdoones Fry d or Butter'd. 'J' H E Y are a wild Thiftlc that grows in every Hedge or Ditch; you mull cut them about ten Inches and firing them, tie them up twenty in a Bundle, and boil them as Afparagus, or cut them in fmall Dice, and boil them as Peas and tofs them up with Pepper, Salt, and melted Butter or fry them. 122 The Compleat City Cardoones with Cheefe. Q T RIN G them and cut them an Inch long 5 ftove them in good Gravy till tender ; feafon with Pepper and Salt, and fqueeze in one Orange; then thicken it with Butter brown’d with Flower, put it in your Difh and cover it all over with grated Parmafan, or Chejhire Cheefe, and then brown it over with a hot Cheefc-Iron, fo ferve away quick and hot. Spinach with Eggs. T> OIL your Spinach well and green, and fqueeze it dry and chop it fine; then put in fome good Gravy and melted Butter, with a little Cream, Pepper, Salt and Nutmeg; then poach fix Eggs and lay over your Spinach, fry fome Sippets in Butter, and ftick all round the Sides * fqueeze one Orange, fo ferve it hot. and Country COOK. 123 Sorrel with Eggs. 'ST OUR Sorrel rauft be quick boil’d and well flrained j then poach three Eggs foft and three hard ; butter your Sorrel well, fry fome Sippets and lay three poach’d Eggs and three whole hard Eggs betwixt, and flick Sippets all over the Top, and garnifli with llic’d Orange and curl’d Bacon or Ham fry’d. To force Artichokes. 'pHE Y muft firft be boil’d and the Bot- toms taken out whole, and thrown into cold Water; then take them out and wafh them with the Yolks of Eggs, and make a Forcing of two Bottoms, boil’d Yolks of Eggs, Pepper, Salt, Nutmeg, and a little Marrow; beat them in a Mor- tar very fine, and fill up your Bottoms 124 Hoe Compleat City pointed like a Sugar Loaf; bake them gently and ferve with a Cup of Butter, A FricaJJy of Artichokes. C CRAPE the Bottoms clean,cut them in- to large Dice and boil them off, not too render ; then ftove them a little in Cream, feafon’d with Pepper, Salt and Nutmeg, and thicken with the Yolks of four Eggs and melted Butter, and fo ferve away quick ; garnifh with forc’d ones cut into Halves, or fry’d Artichokes. Peas Frcmgoife CHELL pour Peas and pafs a Quartern v of Butter Gold Colour, with a Spoon- ful of Flower 5 then put in a Quart of Peas, four Onions cut fmall, and two good Cabbage or Silefia Lettuce : You muft not cut them fo fmall as Qnions * and Country COOK, 125 then put in half a Pint of Gravy, feafon’d with Pepper, Salt and Cloves: Stove this well an Hour very tender ; you may put in half a Spoonful of Double-refin’d Su- gar, and fry fome Artichokes and lay round the Side of the Difh, fo lerve away with a forc’d Lettuce in the Middle, Clary fry d with Eggs, p I C K, wafh and dry your Clary with a Cloth j then beat up the Yolks of fix Eggs with a little Flower and Salt; make the Batter light, and dip in every Leaf and fry them fmgly, and fend them up quick and dry. Clary Amlet, 'SJ O U muft fcald your Clary and chop it fmall and beat it up with eight Eggs 5 feafon with a Shallot chop’d, Pep- per and Salt j then fry it off quick as you do a Pancake fqueeze over an Orange, The Compleat City 126 Ham Amlet. OIL a Piece of lean Ham and chop it very fmall; then beat up the Yolks and Whites of eight Eggs, and put in a Shallot minc’d and Pepper ; mix all well together, and fry it as you do a Pancake, fo ferve it quick* Egg Amlet the plain Way, BEAT up twelve Eggs, mix with them a little Pepper, Shallot and Par- fly ; put into your Pan a Quartern of But- ter and brown it Gold Colour, and then put in your Eggs and fry them quick ; turn a Plate upfide down in a Dilh and fo ferve it 5 garnifli with flic’d Orange. and Country COOK. 127 Oyfter Amlet. ,JIAKE two Dozen and fet them off, beard them and then beat up eight Eggs very well; feafon with Pepper, Salt and Nutmeg j cut in two or three fmall young Onions and fry them ; if you have a fmall Piece of Plam, put it in, fo ferve away hot. Sweetbread Amlet. 'J'AKE four Sweetbreads and boil or roaft them enough ; then cut them in thin Slices; take a Quartern of Butter iand brown it Gold Colour ; put in your Oyfters ; {bread in a little Thyme and Parfly, with a Shallot and a Pallat boiled tender and cut fmall, fo fry it quick and ferve away hot. 128 Compleat City Scorceneroes Butter'd. "Y O U muft fcrape them and boil them very tender, and cut them into Pieces two Inches long ; then fqueeze in a Le- mon ; put in half a Pint of Cream and four Ounces of Butter, with a little Sale and Nutmeg ; you may fry them alfo. Alexander Butter d or Fry d. *C IR S T parboil them and get the Skin off ; then boil them in their Lengths very tender, and make a Batter with Rhe- nifli Wine, Eggs and Flower, and then dip them in and fauce them with melted Butter, Sack and Sugar j you may do them favoury. and Country COOK. 129 Artichoke Pye. OIL twelve Bottoms very tender, then force fix and lay at the Bottom of your Cruft ; put in fome Lumps of Marrow and dic’d Sweetbreads, and then put in half a Pint of Cream j feafon with Nutmeg and Salt, fo bake it. Beans Blanch’d. XT' O U muft boil your Beans fo that the Skin comes off 5 then fry fome thin Slices of Ham or Bacon, and fome Parfly to lay round your Beans \ tofs up your Beans with melted Butter, and fo ferve hot. 'The Compleat City A Bean Tanfey. DLANCH them and beat them in a Mortar very fine ; feafon them with Pepper, Salt, Cloves and Mace j you may do it favoury or fweet; the favoury Way is as above: Then put in the Yolks only of fix Eggs, and a Quartern of Butter; you muft butter your Pan, and bake it as you do a Tanfey, and flick Slices of fry’d Bacon a top : The fweet Way is with Beans, Bifket, Sugar, Sack and Cream, and eight Yolks of Eggs ; fo bake it, and flick on the Top fome Orange and Le- mon-peel candy’d. Sellery with Cream. Y E up four Bunches and boil them tender ; cut them three Inches long the bell and white Heart of it; then take half a Pint of Cream and four Yolks of and Country COOK. Eggs j feafon with Salt and put in a fmall Piece of Butter, and fhake it toge- ther thick, and fervc away hot. Endive Ragodd. 'JpAKE fix Heads of Endive and tie them clofe and fet them firfi: off; then take the white Part and tie it up clofe j thicken fome good Gravy, and put in your Endive and flove it gently and tender ; then fqueeze in a Lemon and ferve away hot: You may put it un- der fome Fowls. To force Cucumbers. JPIR S T pare them and core out the Seed; then force them with light Force-meat and ftove them in good Broth or Gravy, and when tender cut two in Slices, and the other fend whole; fqueeze in a Lemon, and ferve away hot. 132 The Compleat City To flew Cucumbers. 'Y O U nwft core them and cut them into large Dice or round as you pleafe, and then fry them brown with an Onion; put in fome Gravy and Elder Vinegar, and feafon with Pepper and Salt, fo fcrve it under Mutton and roaft Beef Savoys forc'd and fiovd whole. AK E two green Savoys and fet them off; then take out the Infide and fill the Vacancy with good Force-meat; tie the Savoys up, force one, the other plain$ then ftove them in good Broth and Gravy ? feafon with Pepper, Salt and Nutmeg; and when you have ftoved them enough, thicken fome Gravy and put in a little Vinegar, fo ferve it away. and Country COOK. 133 Fryd Sellery. YO U mull firft boil it half enough, then let it cool, and make a Batter with a little Rhenilh Wine, the Yolks of Eggs with a little Flower and Salt: Dip every Head in, and fry them with clari- fy’d Butter, and fauce them with melted Butter. Stewed Red Cabbage. "VT O U mull cut your Cabbage very fmall and fine, and Hove it with Gravy and Saufagcs, and a Piece of Ham j feafon it with Pepper and Salt \ before you fend it away put in a little Elder Vinegar and mix it well together, which will turn it of a redilh Colour; fo ferve away hot. *34 The Compleat City PICKLING, To pickle Muflirooms. \7 OU mufl lay them in Water and Salt and rub them with a Flannel very white; then put on a Sauce-pan with Water and Salt, and when it boils up, put in your Mufhrooms and boil them two Minutes ; then take them out and lay them on a Cloth to drain, and make your Pickle thus: To a Gallon of Wine Vine- gar take one Quart of White-wine, two Rafes of Ginger, two Nutmegs cut in Slices, four Blades of Mace, two Spoon- fuls of Salt j boil this up and fkim it well, take it off the Fire, and when cold, put in your Muflirooms j then cover them with Leather or a Bladder. and Country COOK. 135 To pickle Walnuts. Y O U muft put them into Pump Wa- ter and Salt for nine Days, fhift your Water every Day j then take them out and rub them dry, and make your Pickle thus: Take a Gallon of Vinegar and put in fix Bay Leaves, half a Pint of Muftard Seed, fome Salt, whole Pepper, Ginger, Cloves and Mace ; boil it up and fkim it well j then put your Walnuts in a deep Pot and your Pickle boiling hot to them, and cover them dofe. To pickle French Beans. YO U mufl purge them in Salt and Water twenty-four Hours; then take them out and dry them with a Cloth, and make your Pickle thus: Take two Quarts of Wine Vinegar, fome Jamaica Pepper 136 The Compleat City whole, Ginger, Cloves and Mace, Bay Leaves and Salt; then boil it up and Ikim it, and put your Beans into your Pickle boiling hot, and cover it down clofe; then fet them before the Fire and let them cool by degrees as the Fire goes out: Do fo three times together every other Day. To make Mangoes. ■'J1 AK E your Mangoes or Cucumbers and cut a Hole on the Top, and put out the Core and Seeds j then fill it up with Mu Hard Seed, Garlick, and Bits of Horfe-radilh and Ginger ; fallen the Top with a fmall Skewer, and fet them up- right in a deep Pot, and make your Pic- kle thus : To a Gallon of Vinegar put in one Handful of Salt, fome Cloves, Mace, and fix Rafes of Ginger, and whole Pep- per ; boil it up, put in a Bit of Dill, and then pour in your Pickle boiling hot, and cover them down clofe; Do this every other Day three times. and Country COOK. 137 To pickle Onions. HEY muft be of a fmall white Size and Colour ; then parboil them and let them cool ; make your Pickle with half Wine, half Vinegar ; put in fome Mace, Slices of Nutmeg, Salt and a little Bit of Ginger; boil this up together, and (kirn it well •, then let it (land till cold, put in your Onions, and cover them down ; if they (hould mother, boil them over again and (kim them well, and let them be quite cold before you put in your Onions, and they will keep all the Year. To pickle Cabbage. \7 O U may do it in Quarters, or (have it in long Slips, and fcald it about four Minutes in Water and Salt 5 138 The Compleat City then take it out and cool it ; boil up fome Vinegar and Salt, whole Pepper, Ginger and Mace ; when your Pickle is boil’d and fkim’d, let it be cold, and then put in your Cabbage ; cover it prefently, and they will keep white. ’ To pickle Sellery. "SJ O U muft pickle your Sellery two Inches in length, fet them off, and let them cool; put your Pickle in cold, the fame Pickle will do as for the Cab- bage. To pickle Artichokes IL7 OU mud: take out the Chokes whole and firm j they muft not be above three Parts boil’d, and the fame Pickle will ferve as above-mention’d, only in- ftead of Ginger put in Slices of Nut- meg ; cover them clofe, and they will keep the Year round. and Country COOK. 139 PASTRY. To make Puff-pafte. O three Pounds of Flower put one Pound of Butter ; rub half of it in your Flower and work it up light with fair Water; you may put one Egg in if you pleale, then roll it out and lay about twenty little Bits upon it the Bignefs of a large Nutmeg, and fold it up and roll it out again 5 then butter it and fold it up again and flower it j do thus three times, then roll it out for Ufe, and it will rife well: This Pafte ferves on feveral Occaflons. Tart Patty-pan Pafte. 'J-1 O four Pounds of Flower put one Pound and a half of Butter, rub it in well with half a Pound of lifted *4° The Compleat City Eight-penny Sugar; work it up quick with Water, and this Pafte ferves for all Sorts of Tarts or fweet Patties. Another Way is with two Eggs, one Pound of Butter and two Pounds of Flower and no Sugar ; work it up, but not too ftiff; this Pafte comes well out of your Pans. Pafty-pafte, or Pafte for Meat Pyes. O fix Pounds of Flower put two Pounds and a half of Butter ; rub two Pounds in your Flower with two Eggs, work It up quick with Water and roll it out; then butter it over once more with the other half Pound of Butter, and flower it and fold it up; give it three or four blows with the Rowling-pin croft- ways, and roll it out for Ufe: This Pafte ferves for all Sorts of Meat Pafties or Pyes. and Country COOK, 141 Almond Pafte. AK E a Pound of Almonds and blanch them and beat them in a Mortar very fine j put fome Water to them to keep them from oiling ; then mix up your Almonds with two Pounds of Flower, rubbing it well in with one Pound of powder’d Sugar ; then put in half a Pound of Butter and fix Yolks of Eggs, with two Whites; this Pafte will ferve for rich Tarts or fweet Pyes 5 it will foon bake. Hot Butter Pafte for Raifed Pyes. Y O U muft boil a Pound of Butter to a Quart of Water, which will ferve for fix Pounds of Flower ; work it up ftiff and quick, and roll it up in a Cloth 5 let it fweat half an Hour, and you may 142 The Compleat City then life it for all Sorts of Raifed Pafle of Standing Pyes. Plum Pudding. 'J’AKE a Pound of Beef Suet, cut it fmall, mix it up with a Quart of new Milk ; put in fome Nutmeg, Salt, Ginger, and fix Eggs 5 then mix it up with Flower thick, and put in half a Pound of Currans and half a Pound of Raifins; you may either bake it or boil it : Another Way is to fcald your Milk, and put in fome Bread. Plain Pudding. VT OU mu ft fcald your Milk and put in as much grated Bread as Suet, and put your Milk to it; then cover it a Quarter of an Hour j feafon it with Nut- meg and Ginger, and one Spoonful of Sugar: Mix this up well with a little Flower, and boil it two Hours. and Country COOK. 143 Marrow Pudding. 'pAKE a Quart of Cream or Milk, put in four Ounces of Bilket, eight Yolks of Eggs, fome Nutmeg, Salt, and the Marrow of two Bones; fave fome Bits to lay about the Top ; feafon with a little Sugar j put in two Ounces of Cur- rans plump j fet it gently on the Fire $ then cool it and bake it in Puff-pafte. Carrot Pudding. XT’O U muft grate two Carrots very fine, put in a Pint of Cream, eight Eggs, fome Sugar, a little Sack, Salt and Nut- meg, and four Ounces of melted Butter: Mix this well, and cut a little candy’d Orange and Lemoft-peel and put in, fo bake it or boil it. 7Toe Compleat City Spinach Pudding. C CAL D your Spinach and chop it very fine, or the Juice will do ; mix with Cream, the Yolks of eight Eggs, four Ounces of Bilket, and four of melted Butter j feafon with Sugar, Nutmeg, and Salt; then fet it on the Fire, till ’tis fiiff, but do not boil it; then cool it and bake it in Puff-pafte, or boil it. Quaking Pudding. 'J'AKE twelve Eggs, beat them up well; put in two Ounces of Sugar, two Ounces of Bifket, one Quart of Cream, three Spoonfuls of fine Flower; feafon with Nutmeg and Salt; mix it as for Pan- cakes thin as , Batter ; then put in fome Orange-Flower Water, or Rofe-Water, and butter your Cloth; then boil it three quarters of an Hour ; fauce it with Sack, Sugar and Butter. [ J45 ] APPENDIX An Artichoke Pye. BOIL Artichokes very well, take the Bot- toms, feafon them with a little Mace, add a good Quantity of Butter. Make a Layer of it in the bottom of the Pye, put in the Artichokes, ftrewing on a little Salt and Sugar, alfo fome Pieces of Marrow wrapp’d up in the Yolks of fome Eggs, with a few Goofeberries or Grapes. Upon thefe lay fome Dates, fome Yolks of hard Eggs, Citron, large Mace, 6cc. then cover thefe with Butter, bake it and pour in fealded White- wine. A Battalia Pye. two (mail Chickens, two fquab Pi- geons, two fucking Rabbets, cut them in Pieces, feafon them with Savoury Spice, and lay them in the Pye 5 add two Sweetbreads lliced, two Sheeps Tongues, aHiivered Pallat, a Pair of Lamb-Hones, ten or fifteen Cock’s-combs, with 146 appendix. Savoury Balls and Oyfters. Lay on Butter and clofe the Pye, Put to it a Lear. N. B. Savoury Spice is Pepper, Salt, Claves, and Nutmeg. Another. 'J'AKE young Chickens, fquab Pigeons, young Partridges, Quails and Larks. Trufs them, and lay them in the Pye, take Ox Pallats, boil them, blanch them and cut them in Pieces, Sweetbreads and Lamb-ftones 3 cut them in Halves or Quarters, Cock’s-combs blanched, a Pint or Quart of Oyfters dredged over with grated Bread and Marrow 3 add Sheeps Tongues, boiled, blanched and cut in Pieces. Beat Pep- per, Salt, Cloves, Mace and Nutmeg all toge- ther. Seafon with this. Lay Butter on the Bot- tom of the Pye, and place the reft in with the Yolks of hard Eggs, Knots of Eggs, Cock’s- ftones and Treads,and Forc’d-meat Balls. Cover up the Pye, and when you fet it into the Oven, put in five or fix Spoonfuls of Water, and when it comes out of the Oven, pour it out and put in Gravy. A Calf's Head Pye. 'J'AKE a Calf’s Head, boil it till you can take out all the Bones, dice •it into thin Slices and lay it in the Pye with the Ingredients for Savoury Pyes. See above. Appendix, *47 Another. and wadi the Head well, boil i£ for three quarters of an Hour, cut off the Fledi in Bits, of the Signed of Walnuts, blanch the Tongue and dice it : Parboil a Quart of Oyfters and beard them j take the Yolks of ten or twelve Eggs. Intermix fome thin Slices of Bacon with the Meat 3 put an Onion cut fmall in the Bottom of the Pye, feafoning it with Salt, Pepper, Nutmeg and Mace 5 lay alfo Butter on the Bottom, put in your Meat, clofe up the Pye, and put in a little Water 3 when it is baked take off the Lid. Take off the Fat, and put in a Lear of thick Butter, Mutton Gravy, a Lemon pared and dic’d, with two or three Anchovies diffolved. Let themfird; dew together a little while, cut the Lid in handfome Pieces, lay it round the Pye and ferve it up. A Chicken Pye* 'J1 AKE half a Dozen of fmall Chickens, roll up a Piece of Butter in fweet Spice, and put a Piece into each of them, feafon them and put them into the Pye with the Marrow of a couple of Bones, with Fruit and Preferves, as in Lamb Pye, with a Caudle. Another. gOIL young Chickens in an equal Quantity of Milk and Waters then dea them, and feafon them with Salt, Cloves and Nutmeg, 148 Appendix. Put Puff-pafte round and in the Bottom of the Difli, lay a Layer of Butter with Artichoke Bot- toms, Veal Sweetbreads and Cocks-combs, and over them lay the Chickens, with fome Bits of Butter roll’d up in the Seafoning and fome Balls of Forc’d-meat. Lay on a Lid of Puff-pafte, the Oven muft not he too hot. While it is baking make the following Caudle j boil a Blade of Mace in half a Pint of White-wine or Cyder, take it off the Fire and flip in the Yolks of two Eggs well beaten, with a Spoonful of Sugar, and a little Bit of Butter rolled up in Flour. Pour in this Caudle when the Pye comes out of the Oven. Egg Pyes. T)OIL twenty Eggs hard, take the Yolks and flared them with Citron and Lemon- peel, feafon them with Tweet Spice, and mix them with a Quart of Stuff for Cuftards, ready made, fet it all over the Fire, let it gather to a Body j the Pyes being dry’d in the Oven, fill them with this Batter, as you do Cuftards, and when they come out of the Oven, ftick them with flic’d Citron, and ftrew them with colour- ed Biskec. Another Way. T> OIL twelve Eggs hard, take the Yolks and chop them with twice the Quantity of Beef Suet and three Pippins pared, cor’d and flic’d 5 add half a Pound of Currants, wafli’d and dry’d, Appendix. 149 a quarter of a Pound of Sugar, a little Salt, fome Spice finely beaten, and the Juice of half a good Lemon, a quarter of a Pint of Canary, candy’d Orange and Citron cut in Pieces, of each an Ounce and half. Lay Lumps of Marrow on the Top, if they are to be eaten hot, or elfe omit it. The Oven muft not be too hot, they will be baked in three quarters of an Hour. A Goofe Pye. "DONE your Goofe, feafon it with Savoury Spice, and lay it in the Pye with a couple of Rabbets. Another. T)Arboil the Goofe and bone it, feafon it with Salt and Pepper, and put it into a deep Cruft, with a good Quantity of Butter both under and over. Let it be well bak’d, fill it up at the Vent-hole with melted Butter. Serve it up with Bay Leaves, Muftard and Sugar. A Hare Pye. U T the Hare in Pieces, feafon it with Sa- voury Spice, lay it in the Pye with Balls, flic’d Lemon and Butter 5 clofe it up and bake it. Another. DRESS a large Hare, mince one Part of it fmall with Bacon, Thyme, Savory and Marjoram 5 feafon it with Salt, Pepper, Cloves and Nutmegs. Seafon the other Part as you did Appendix. 150 the former ; work the minc’d Meat with the Yolks of Eggs and lay it about the Hare, and fill up the Pye with fweet Butter 3 bake it, and when it comes out of the Oven, pour in half a Pint of firong Gravy. A Hen Pye. OU T the Hen in Pieces, feafon it with Sa- voury Spice, lay if in the Pye with Balls, Yolks of hard Eggs, Slices of Lemon and Butter. Clofe the Pye, bake it, and when it comes out of the Oven, pour in a Lear thickened with Eggs- A Lamb Pye. •tTp AKE a Hind-Quarter of Lamb, cut it in-\ to thin Slices 3 feafon it with Savoury Spice and lay them into the Pye, alfo lay in, an hard Lettuce, Artichoke-Bottoms, and the Tops of an hundred of Afparagus, lay Butter over them. Clofe up the Pye, bake it, and when it comes out of the Oven pour in a Lear. Another. UT the Lamb in Slices, feafon with Cloves, Mace, Nutmeg, Salt, Pepper, and Sugar, lay it in your Coffin, lay on it and between it, a few Currants, and Railins of the Sun ftoned, the Marrow of a couple of Bones, a few Skir- rits boiled and blanched, Dates, candy’d Lemon and dry’d Citron, preferved Barberries, fliced Lemon, large Mace and Butter 3 clofe it, bake Appendix. *5r it, and when it comes out of the Oven, make a Caudle of White-wine, Verjuice and Sugar, beaten up with the Yolks of three or four Eggs, fet it on the Fire, keep it flirting till it begins to be thick. Put it in and fhake it together, fcrape on Sugar and ferve it up. A Lumber Pye. IV/TINCE three Pounds of Fillet of Veal, "*■ with the fame Quantity of Beef Suer, fea- fon it with fweet Spice, add half a Score Pip- pins, two Handfuls of Spinach, a couple of hard Lettuces, Thyme and Parfly, mix it with a Two- penny white Loaf grated, and the Yolks of four or fix Eggs, Sack and Orange-Flower Water, three Pounds of Currants, and Preserves, as in the Lamb Pye, and a Caudle. Another. >Ti AKE any cold Meat, except Beef and Pork, and to every Pound of Meat take a Pound of Suer, mince them fraall, take ufual Sweet- herbs, Hired them fmall, add Salt, half an Ounce of Cloves and Mace finely beaten, two Nut- megs grated, and fix Eggs : Mix all well toge- ther, and work them up into Balls as big as Pullets Eggs. Put thefe into the Pye, alfo a Pound of Raifins Honed, and as many Currants; Then put in a Pound of Butter and bake it. Take a quarter of a Pint of Canary, half, a quarter of a Pint of Verjuice, a quarter of a Pound of Butter and a quarter of a Pound of Su- J52 Appendix. gar, and the Yolks of three Eggs j boil them all together with a little Mace, till they are of a tolerable Thickncfs, pour it into the Pye and ferve it up. Mine d Pyes. 'T“'AKE a Neat’s Tongue, parboil ir, fhred it, and to a Pound of the Meat allow two Pound of Beef Suet fhred fmall, and five or fix Pippins, a green Lemon-peel : Seafon this Quan- tity with an Ounce of Tweet Spice, and any other Quantity proportionably 5 add two Pound of Currants, and a quarter of a Pound of Citron, Lemon and Orange-peel, half a Pint of Sack, and a little Orange-Flower Water : Mix thefe all together and fill your Pyes. According to the Quantity of your Meat, you muft encreafe or diminilh the reft of the Ingredients. You may, if you pleafe, add the Juice of a Lemon, two Spoonfuls of Verjuice, two or three Pippins hack’d fmall, Tome Dates ftoned and dic’d, and a few Raifins, ftoned and cut fmall. A Mutton Pye. ''TAKE a Loin of Mutton, 6cc. cut it into **• Steaks, feafon them with Savoury Spice, lay them in the Pye, and lay on fome Butter 5 clofe it, bake ir, and when it comes out of the Oven, chop a Handful of Capers, Cucumbers and Oyfters, in Gravy, an Anchovy and drawn Butter, and put it in. Appendix, I53 A Neat's 'Tongue Pye. HPAKE a Neat’s Tongue, parboil it, blanch it and flice it, fcafon it with Savoury Spice, add Balls, fliced Lemons and Butter } dole the Pye, bake it, and when it comes out of the Oven pour in a Ragoo. Another. ■pArboil the Tongue, cut off the Root, blanch -*■ it, mince the Meat with Beef Suet, Marjo- ram, Thyme and Parfly 5 feafon with Pepper, Cloves and Mace finely beaten; Add the Yolks of two Eggs, fome Sugar and grated Bread, make up the Pafte in Form of a Tongue, put in the Meat, pour in a Mixture of Verjuice, Rofe-Water, Butter and Sugar, and bake it. A Turkey Pye. T ET the Turkey be bon’d, feafon it with Sa- •*-* voury Spice, put it in your Pye with a cou- ple of Capons or wild Ducks cut in Pieces to fill up the Corners : Lay on Butter and clofe the Pye. When it is bak’d and cold, fill it with clarify’d Butter, as muft be done to all cold Pyes. Another. T AKE a good Pafte, bone your Turkey and lard it with pretty large Lardoons of Bacon, feafon it with one Ounce of Pepper, two Ounces of Salt, and an Ounce of Nutmegs, if it be to be eaten cold j but if hot, with half the *54 Appendix. Seafoning before mentioned : Lay Butter in the Bottom of the Pye, lay in your Turkey and put in half a Dozen whole Cloves, then lay on the reft of your .Seafoning with good Store of But- ter $ clofc it up and bafte it over with Eggs, and when it is bak’d fill it up with clarify’d Butter. A Veal Pye. TTAving raifed an high Pye, cut a Fillet of Veal into three or four Fillets, feafon them with Savoury Spice, and a little Sweet-herbs and Sage minc’d j lay Slices of Bacon at the Bot- tom, and betwixt each piece j lay Slices of But- ter on the Top, clofe up the Pye and bake it. An Umhle Pye. 'TAKE theUmblcs of a Deer, parboil them, clear off all the Fat from them, take fome- thing more than their Weight of Beef Suet and ftired it together j then add half a pound of Su- gar, feafon with Salt, Cloves, Mace and Nut- meg 5 add half a pint of Claret, a pint of Ca- nary, and two pound of Currants wafh’d and picked} mix all well together, and bake them in Puff or other Pafte. A Venifon Pye. \JJ HEN you have raifed a high Pye, ftired ‘ ’ a pound of Beef Suet and lay it in the Bottom, cut the Venifon in pieces and feafon it with Pepper and Salt, lay it on the Suet, lay But- Appendix. 155 ter on the Venifon, clofe up the Pye and let it ftand in the Oven for fix Hours. A Venifon Pafty. T AY down half a Peck of Flour, put to it four Pounds of Butter, beat eight Eggs, and make the Pafte with warm Water, bone the Venifon, break the Bones, feafon them with Salt and Pepper, and boil them, with this fill up the Pafty when it comes out of the Oven ; Take a Pound of Beef Suer, cut it into long Slices, ftrew Pepper and Salt upon it j lay the Venifon in, feafoned pretty high with Salt and black Pepper bruis’d 5 fet Pudding Cruft round the Infide of the Pafty, and put in about three quarters of a Pint of Water. Lay on a Layer of frefti Butter, and cover it. When it comes out of the Oven, pour in the Liquor you have made of the Bones boil’d, and fhake all well gether. A Veal Pafly. T’AKE a quarter of a Peck of fine Flour, “■* and a Pound of Butter, break the Butter into Bits, put in Salt and half an Egg, and as much cold Cream or Milk as will make it into a Pafte : Make your Sheet of Pafte, bone a Breaft of Veal, feafon it with Salt and Pepper. Lay Butter in the Bottom of your Pafte, Jay in your Veal. Put in whole Mace, and a Lemon llic’d thin, Rind and all ; cover it with Butter, clofe it up and bake it j when it comes out of 156 Appendix. the Oven cut it up, heat fome White-wine, Butter, the Yolks of Eggs and Sugar. Pour this into the Pafty and ferve it up. A Florentine of a Kidney of Veal. T ET the Kidney, Fat and all be Aired with a little Spinach, Parity and Lettuce, three Pippins and fome Orange-peel. Seafon it with fweet Spice and Sugar, and a good Handful of Currants, two or three grated Biskets, Canary or Orange-flower Water, and two or three Eggs, mix them well together, put them into a Difh covered with Puff-pade, lay on the Lid and garnifli the Brim. A Florendine of Oranges or Apples. half a Dozen of Sevil Oranges in two, fave the Juice, take out the Pulp and lay them in Water for twenty-four Hours, ihift them three or four times j then boil them in three or four Waters, in the fourth put to them a pound of fine Sugar and their Juice. Boil them to a Syrup, and let them ftand in this Syrup in an earthen Pot. When you ufe them cut them in thin Slices. To ten Pippins pared, quartered and boiled up in Water and Sugar, put two of thefe Oranges, lay them on your Puff-pafte in a Difh as before. appendix. A Rice Florentine. BOIL half a pound of Rice in fair Water till it is very tender, then put to it a Quart of Milk or Cream j boil it till it is thick, and feafon it with Tweet Spice and Sugar, beat eight Eggs very well and mix with it. Add to it half a pound of Currants, half a pound of Butter and the Marrow of two Bones, three grated Biskets, Sack and Orange-flower Water 3 having covered your Difli with Puff-pafte, put in your Mixture and bake it. A Florentine. *T "AKE two pound of Cheefe-Curds, a pound of blanch’d Almonds finely pounded, half a pound of Currants, a little Rofe-water, and Su- gar to your Palate; mingle thefe well together with fome Spinach ftew’d and cut fmall. Lay Puff-pafle on the Top and Bottom of the Difh, and bake it in an Oven moderately heated. A Florentine Magifiral. U T thin Slices of a Leg of Veal like Scotch Collops, beat them with a Knife on both Sides j feafon them with Salt, Pepper, Cloves and Mace. Cut as many thin Slices of fat Ba- con, roll them up and put them into your Pye- Difh. Add two or three Shallots and two or three Anchovies, fome Oyfters, and forty or fifty Forc’d-meat Balls, and Lemon par’d and flic’dj put in a quarter of a pint of Gravy, half a pint Appendix. of ftrong Broth, and half a pint ofWhite-wine| cover it with Puff-pafte and bake it. '“pAKE half a pound of Jordan Almonds, “** blanch them and pound them in a Mortar with four grated Biskets and three quarters of a pound of Butter, Sack and Orange*flower Wa- ter} then mix it with a Quart of Cream, being boiled and mix’d with eight Eggs, Tweet Spice and Sugar; cover the Difli with Puff-pafte, pour it in and garnifli it. An Almond Pudding. A Calf's Foot Pudding. QHRED Calf’s Feet very fine, mix the Meat with a penny white Loaf grated and fcalded in a pint of Cream 5 add to it half a pound of Beef Suet Aired, and eight Eggs, and a Handful of plumpt Currans ; Seafon it with Tweet Spice and Sugar, a little Canary and Orange-flower Water, and the Marrow of two Bones 5 then put it up in a Veal Caul, being wafli’d over with the Batter of Eggs j and having wetted a Cloth, put it in, tie it clofe up, and put it in when the Pot boils 5 let it boil for two Hours, then turn it in a Difli. Stick flic’d Almonds and Citron on it. Let your Sauce be Canary and Orange- flower Water, with Lemon Juice, Sugar and drawn Butter. Appendix. 159 A ’Tanfey. T) OIL a Quart of Cream or Milk with a Stick of Cinnamon and a Nutmeg quartered, and fome large Macc, and let it ftand till it is half cold, then mix with it the Yolks of twenty Eggs, and the Whites of ten j ftrain it, and to it add four grated Biskets and half a pound of Butter, and a pint of the Juice of Spinach and a little T an- fey, Canary and Orange-flower Water, Sugar and a little Salt. Set it over the Fire to gather into a Body, butter a Difh well, and pour it in j bake it, then turn it on a Pye-plate. Squeeze an Orange on it, grate fome Sugar over it, garnifli it with fliced Orange and a little Tanfey made in a Plate. A Goofeherry Tanfey. BUT frefli Butter into a Frying-pan, and when -*• it is melted, put in a Quart of Goofeberries, and fry them till they are tender, mafh them to pieces, beat eight Yolks and four Whites of Eggs, add a pound of Sugar and three Spoon- fuls of Canary, three Spoonfuls of Cream, a penny white Loaf grated, and three Spoonfuls of Flour : Mix all thefe together, put the Goofe- berries out of the Pan to them, ftir them all well together, then put them into a Sauce-pan, to thicken 5 then put Butter into a Frying-pan, fry them brown, turn it out upon a Pye-plate, and ftrew Sugar. Appendix, A Cuflard. X> OIL a Quart of Cream, with a Stick of Cinnamon, a Nutmeg quarter’d, and fome large Mace j let it Hand till it is half cold, beat eight Yolks and four Whites of Eggs well, mix them with Sugar, Canary and Orange-flower Water. Set it on the Fire, keep it ftirring, till a white Froth arifes, and fcum it off* then your Coffins having been firfl dry’d in the Oven, fill them. 'T“,AKE part of a Leg of Veal or Lamb, fcrapc it fine, Aired as much Beef Suet very final!, feafon it with fweet Spice j add Currants accord- ing to Difcretion,and the Yolks of three or four Eggs, and a little Lemon-peel, and fome Sweet- herbs flared fine : Mix all thefe well together, and make it up into little Balls. Forc'd Meat Balls Sweet. Savoury Balls. C CRAPE part of a Leg of Veal or Lamb very fine, mince as much Beef Suet very fmall with a little lean Bacon, Sweet-herbs, a Shal- lot or two and an Anchovy. Beat thefe in a Mortar till they are a fine Pafte, feafon it with Savoury Spice, and make it up into little Balls. appendix. Balls for Fifh. ■\ /fIX together Carp and Eels minc’d very fine, with as much Beef Suet Aired (mail, Sweet-herbs and Savory ftired finall. Savoury Spice, grated Bread and Eggs. Beat all in a Mortar and make it into Balls. A Caudle for fweet Pyes. ’J' AK E of Canary and white Wine equal Quantities, a little Verjuice and Sugar> boil them together, then brew them with two or three Eggs like butter’d Ale. When your Pyes are baked, pour it in at the Funnel, and ftiake it together. LEARS. A Lear for Paflies. the Bones of the Meat of which the Pafty is to be made, cover them with Wa- ter, and bake them with the Pafty, and when it comes out, ftrain the Liquor, and put it into the Pafty. A Lear for favoury Pyes. IN a proper quantity of Claret, Gravy and Oyfter Liquor, boil a faggot of fweet Herbs, two or three Anchovies and an Onion > thicken it with browned Butter, and pour it into your favoury Pyes, when it is wanted. l6 2 Appendix: A Lear for Fijh Pyes. A K E Claret, White-wine Vinegar, Anchor vies and Oyfter Liquor, put to them fome drawn Butter, and when the Pyes are baked, pour it in with a Funnel. 'J'AKE Cocks-combs boil’d, blanch’d and diced, Sweet-breads diced and Lamb’s-ftones, tofs them up in Claret and Gravy, with fweet Herbs, favoury Spice, Mudirooras, Truffles, Murrels and Oyfters, thicken with brown But- ter ; ufe it when call’d for. A Ragoo for made Dijhes. Scotch Lollops. /J1 AKE the Skin off from a Fillet of Veal, and cut it into thin Collops, and fcotch them with the back of a Knife, lard half of them with Bacon, and fry them with a little brown Butter} then take them out and put them into another tolling pan, then fet the pan they were fry’d in over the Fire again, walh it out with a little ftrong Broth, rubbing it with the Ladle, then pour it to the Collops. Do this to every pan-full ’till all are fry’d, then flew or tofs them up with a pint of Oyllers, a cou- ple of fhiver’d Pallats, Cocks-combs, Lambs- ilones and Sweet-breads blanched and fliced, a couple of Anchovies, favoury Balls, Onions, a faggot of Tweet Herbs, and thicken it with brown Butter, and garnifh it with flued Orange. Appe?tdix. 163 Fricajfy Tripe. 'T'A KE a double Tripe, cut feme of the fat part in dices, and dip them in Eggs or a Batter, and fry them to lay round your Difh 5 and the other part cur, fome in long flips, and fome in dice, and tofs them up with Mint, O- nion, chopt Parfley, melted Butter, Yolks of Eggs, and a little Vinegar 5 feafon with Pepper and Salt, fo ferve away. Another way. You may broil fome, and fome you may boyl with Salt, Onion and Rofemary, and fend it up in the Liquor in which it is boyl’d. Cow-heel fry'd. O U muft Iplit it and flour it, and fry it brown and crifp on both fides ; then fry fome Onions and lay all over them, and fauce with Butter and Muftard ; Another way is, boyled with Butter and Vinegar: Another, cold with chopt Parfley, Pepper, Salt and Vinegar: Another way is; cut in pieces and fricafly’d, or with Butter and Parfley. Another Way. "VT OU muft chop it final! after boil’d; put in as much Suet as Neat’s Foot; then put in half a pound of Currants, fome Nutmeg, Sugar, and fix Eggs, two Naples-bifkets, half a pint of Cream, and a little Orange-flower Water; then flieet a Difh with Puff-pafle, and fill it with your Ingredients, and fo bake it gently, flicking at top flit Citron. 164 Appendix* Sheep's "Trotters flow'd. >T*'HEY mull be well boyl’d, then fplic them, and take the Hair out betwixt them 5 then flove them in fome pale Broth and Juice of Lemon, fome chopt Parflcy and thick Butter j when you difh them, cut fome Sippets and fliced Lemon j you may make a Trotter-pye favoury or fweet, with Currants, or marinate them, that is, make a Barter with Rheniflj Wine and Flour, and two Yolks of Eggs, and dip them in and fry them: Another way j fricafly them, or eat them cold with Vinegar. An Almond Pudding. 'TpAICE as many Almonds as will ferve for -*■ your Difh, blanch them, add the Yolks of four or five Eggs, Rofe-water, Nutmeg, Cloves, Mace, a little Sugar, a little Salt and Marrow, and bake it in an Oven no hotter than for Bifket- bread 5 when it is half baked, take the white of an Egg, Rofe-water and fine Sugar well beaten together, lay it over the Pudding with a Fea- ther, then fet it into the Oven again, flick it over with Almonds and ferve it up. You may put Puff-pafle in the bottom of the Difh. An Almond Pudding boil'd. "O EAT a couple of Eggs, ftrain them into a quart of Cream, grace in a penny white Loaf with a Nutmeg, half a pound of Almonds blanch’d and beaten fine, and half a dozen fpoon- appendix. 165 fuls of Flour, mix all thcfe well together and fweeten them with fine Sugar. Flour your Bag or Cloth, put in your Pudding, put it into the Pot, when it boils 5 when it is boil’d enough, pour on it Butter melted with a little Rofe- water. Stick it with blanch’d Almonds, and ferve it up. A baked Bread Pudding. CUT a two penny Loaf into thin Slices, boil two Quarts of Milk or Cream, break your Bread in it very fine, put in half a fcore Eggs, a Nutmeg or two grated, half a pound of Su- gar, a pound of Butter, dir it well together j butter a Dilh, and bake it an Hour. An Almond Pudding. T> LA N C H and pound half a pound of Jor~ U dan Almonds with four grated Bilkers and three quarters of a pound of Butter, Sack and Orange-flower Water, then mix it with a Quart of Cream boil’d and mix’d with eight Eggs, fweet Spice and Sugar, cover the Dilh with Puff-pafte, pour in the Butter, and bake it. A boil'd Bread Pudding. *JpAKE a Quart of Cream, boil it with Saif, Sugar, Nutmeg, Cinnamon, Cloves and Mace 5 when it has boil’d, flice in the Crufts of two French Rolls, and let it by till it is coldj then drain off all the Cream that the Bread has not foak’d up, and rub the Bread through a i66 Appendix, Colander, put in the Yolks of fix and Whites of four Eggs, then ftir it well together, butter your Difii and put it in, tye a Cloth over it j boil it, and ferve it up with drawn Butter. A Lemon Pudding. AKE a Couple of clear Lemons, grate off the outfide Rind, alto grate a Couple of Naples Bifkets, and mix them with your grated Peel, and add to it the Yolks of twelve and Whites of fix Eggs well beaten, three quarters of a pound of Sugar, and three quarters of a pound of Butter, and half a pint of thick Cream. Lay a fheet of Pafte at the bottom of the Difh, put in the Batter, fet it into the Oven imme- diately, having firfl: fifted a little refined Sugar over it. Let it (land an Hour, An Orange Pudding. RATE oft' the Rind of a Couple of Se» vilte Oranges, as far as they are yellow, then put the Oranges in Water, and let them boil ’till they are tender: Shift the Water three or four times to take away the bitternefs. When they are tender, cut them open to take away the Seeds and Strings, and beat the other part in a Mortar with half a pound of Sugar ’till it comes to a Pafte, then put in the Yolks of fix Eggs, and three or four Spoonfuls of thick Cream, and half a Naples Bifket grated 5 mix thefe together, put in a pound of frefti Butter melted, ftir it well in. Lay a ftieet of Puff-pafte at the bot- Appendix. 167 Tom and on the fides of the Difh. Garnilh it. Set it in the Oven for about three quarters of an Hour. An Oat-meal Pudding. SHRED 3 quarters of a pound of Beef Suet very fine, put it into 5 pints of thick Cream, it having firft boil’d, add a pound of But- ter, a grated Nutmeg, a little Salt, and half a pound of Sugar, and then thicken all with a pint of fine Oatmeal. Stir it well together. Put it into a Pan. Let it fland ’till it is almofi: cold, and then put in the Yoiks of fix Eggs', mix all well together j lay a fheet of Puff-pafle in the Difh, flick Lumps of Marrow in it. Let it fland in the Oven two Hours. Another. 'J’AKE a pint of whole Oatmeal, bruife it, put it into a quart of Cream, with a Blade or two of Mace 5 boil them together ’till the Oatmeal has foak’d up all the Cream, let it fland ’till it is cold, and beat the Yolks of eight Eggs, and the Whites of four, with five or fix Spoonfuls of Rofe-water j put thefe into the boil’d Cream and Oatmeal j then put in powder’d Sugar, Salt, Nutmeg and Cinnamon, then melt a good quantity of Butter j put in fome good Marrow or Beef Suet minced, and grated Bread mix thefe all well together, butter the Difh, put it in and bake it. i68 Appendix, A Rice Pudding. 'JpAKE half a pound of clean pick’d Rice. Boil it in Water, and afterwards in Milk, ’till it is as thick as a hafty Pudding j fet it by ’till it is cold, then put in the Yolks of fix and the Whites of four Eggs, well beaten, a pound of Marrow or Butter, a pound of Currants ; add to thefe half a pint of Cream, two or three fpoonfuls of Canary and a little Rofe-water : Add Salt, Cinnamon, Nutmeg, Cloves and Mace, and two Ounces of candied Citron and Lemon-peel. Cover it with Puff-pafte, and bake it. A Millet Pudding. 'T’AKE fix ounces of Millet-feed, put toil three pints of new Milk, a quarter of a pound of Sugar, or rather more, a little Salt, and near half a pound of Butter, except you have Marrow or Suer, though Butter is better than Suet. If you have a mind to make it of the Cuftard kind, you may put in fix or eight Eggs, well beaten, with a little Milk to mix and firain them with. A Rice White Pot. T>OIL a pound of Rice in two quarts of Milk, ’till it is tender and thick, then beat it well in a Mortar with a quarter of a pound of blanch’d Almonds, then boil two quarts of Cream with Crumb of white Bread and Blades Appendix. 169 of Mace, mix all together with the Yolks of eight Eggs, fome Rote-water, and fweeten it with Sugar to your Palate j cut fome candied Orange and Citron Peels thin and lay it in when it is in the Oven. Let not the Oven be too hot, for if it be it will Toon fpoil. To make Blood Puddings. rl' AKE a Quart of Oatmeal, boil it in a quart of Milk, and let it Hand ’till the next Morning to fwell j flared a pound and half of Beef Suet, feafon it with Salt, Pepper and a little Thyme, Parfley and Penny-royal, of each a handful, Aired very fmall, mix thete with the Milk and Oatmeal, and three pints of the Blood of a Hog, or that of a Sheep may ferve 5 when thefe are all well mix’d together, having either Hog’s Guts, or Ox’s Guts ready, well clean’d, and the infldes turn’d out, then make a fmall Funnel that will hold a quarter of a Pint, with a Tail about five Inches long, of a fize that will eafily go into the Gut. Cut the Guts a Yard long, and fill them with the Ingredients, tye them a Span long, and tye the two Ends of that Span together 5 then tye in the middle of the Span, and fo you will have two Puddings in each Piece 5 fill them not too full, but let them be lank 5 then boil them for a Quarter of an Hour, take them out and lay them in a Colan- der to cool. They will keep for fome time. Appendix\ 170 Another Way. AK E the Blood of an Ox while it is warm, put fome Salt to it, and then ftrain it > and when it is thorough cold put in Groats of Oatmeal, well pick’d, and let it Hand to foak all Night 5 the next Morning feafon with Pep- per, Cloves, Mace, Nutmeg and Fennel-feeds j add to them Rofemary, Savory, Thyme and Penny-royal, and alfo fome new Milk or Cream, beat four or five Eggs very well, and put into the Blood with Beef Suet Aired, but not very fmall. Mix all thefe well together, fill the Guts, being prepared as above directed, and boil them for ufe. Hogs Puddings. jgOIL the Umblcs of an Hog very tender, take fome of the Lights, with the Heart* and all the Flefli about them5 when you have taken out the Sinews, mince the reft very fmall, alfo the Liver, add to thefe a pint of Cream, a quarter of a pint of Canary, the Yolks of four or five Eggs, Salt, grated Nutmeg, Cloves, Mace and Cinnamon finely beaten, fome Sugar, a pretty Quantity of Hog’s Fat, a little Rofe- water, and a few Carraway-feeds * roll it up an Hour or two before you put it into your Guts* rinfe them in Rofe-water and fill them as di- rected. appendix. To make White or Marrow Puddings. 'J'AKE two pounds of Marrow or Beef Suet9 fhred it very finall 3 take a pound and half of Almonds, blanch them and beat them very finall with Rofe-water 3 grate a pound of Bread, and a pound and a quarter of fine Sugar, a little Salt, one Ounce of Mace, Nutmeg and Cinna- mon, twelve Yolks of Eggs, four Whites, a pint of Canary, a pint and half of thick Cream, fome Rofe or Orange-flower Water 3 boil the Cream, and tye a little Saffron in a Rag, and dip it in the Cream to colour it. Firft beat the Eggs very well, then flir in the Almonds, then the Spice, and Salt, and Suet 3 afterwards mix all the Ingredients well together, fill the Guts no more than about half full, put fome bits of Citron in the Guts as you fill them. Tye them up, and let them boil a quarter of an Hour. 'J'AKE a pound and half of grated Bread to two pounds of Beef Suet, fhred it fine, add a pound of Currants, Cloves, Cinnamon and Mace, of each a quarter of an Ounce, beaten fine3 add a little Salt, three quarters of a pound of Sugar, half a pint of Sack, a pint of Cream, a little Rofe-water, half a fcore Eggs well bea- ten, but half of the Whites. Mix all theie well together 3 fill the Guts not more than half full, boil them a little, pricking them as they boil to keep them from breaking. Take them Another with Currants. up, lay them to dry. Appendix. To make Plum Pottage. >"IPAKE a Leg of Beef, boil ic to Rags, fo **■ that the Liquor when cold will be a Jelly, flrain it while hot, let it Hand while it is cold, take off the fat very clean, then fet it over the Fire again, and to every Gallon of Broth allow half a pound of Raifins of the Sun, and a pound of Currants, clean pick’d and wafti’d} alfoftew two pound of Prunes, and when they are plumpt take out the faireft, and put in whole, the Re- mainder pulp thro’ a Colander, wafii the Stones and Skins clean with fome Broth j add the crumb of a penny white Loaf grated to each Gallon of your Broth, and the Quantity of half a Nutmeg to a Gallon, the weight of a Nutmeg of Cloves and Mace, and the weight of all the Spices of Cinnamon, grate and beat the Spice fine } put in for each Gallon half a pint of Sack and half a pint of Claret} add Salt and Sugar to your Pa- late} when the Fruit is plump it is enough: Juft: before it is taken off the Fire iqueeze in the Juice of a Lemon to each Gallon, and put in a Peel or two. To make Saufages. T)ROVIDE Sheep’s Guts, cleanfe them well, take good Pork, either Leg or Loin, break the Bones (mall, and boil them in juft as'much Water as will cover them, keep it well fcumm’d, and feafon the Liquor with Salt, Pepper, whole Mace, Shalot and Onion > when they have boil’d Appendix, *73 ’till all the Goodnefs is out of them, then (train the Liquor and fet it by to cool ; mince the Meat very (mall, feafon it with Salt, Pepper, Cloves and Mace, all beaten, Hired a little Spinach to make it look green, and a handful of Sage and Savory; add to thefe the Yolks of feme Eggs, and moiften the Meat, Herbs and all, pretty well with the Liquor of the boil’d Bones; then roll up fomc of your minced Meat and fry it, to try if it be to your liking, and if it be, fill the Guts with the Meat. If you defign them for prefent fpend- ing, you may mince a few Oyfters with your Meat. 'T1 AK E the bed and tendered Piece of Hogs Fledi, both fat and lean an equal Quanti- ty, and you may mix Veal with it if you pleafe; chop thefe well together with a little Shalot, feafon with Salt, Pepper, and all Sorts of Spices and favoury Herbs, and a handful of grated Bread ; fill the Guts with thefe Ingredients; prick them often to let out the Wind, and to make them fill the better; when they are fill’d fmooth them with your Hand, and tye them in Lengths. If you broil them, let it be on a Gridiron over a flack Fire. Another TVay. You may make Saufages of Veal after the fame manner, taking the Flefh of a Fillet of Veal in dead of Pork, and »s much Fat of Hogs Fledi as Fillet of Veal. 174 Appendix. sto make Sau/ages without Skins. 'J'AKE a Leg of either Pork or Veal, take out all the Sinews and Skins, and alfo the Fat, and to every Pound of lean Meat put two Pounds of Beef Suet, pick’d from the Skin ; Let the Meat and Suet be {bred feverally, and very fine, ihred a handful of green Sage, mix all well to- gether, and feafon with Salt, Pepper, and grated Nutmeg. Put this Mixture into an Earthen Pan, prefs it down hard, keep it clofe cover’d and it will keep good a Fortnight. When they are ufed let them be roll’d up in as much Egg as will make them roll fmooth 5 but ufe no Flour. Make them of a Finger’s length, and as thick as two. Fry them in clarify’d Suet j let the Li- quor be boiling hot before you put them inj keep them rolling about the Pan, while they are Frying. To fait Hams, Tongues, &c. three or four Gallons of Water, put to it four pound of Bay-falt, four pound of White-fair, a pound of Petre-falr, a quarter of a pound of Salt-petre, and two Ounces of Pru- nella-falr, and a pound of brown Sugar, boil it for a quarter of an Hour, fcum it well 5 when it is cold feparate it from the bottom, put it into the Veflel you would do the Hams in, put in the Ham* let it lie in this Pickle for a Month or five Weeks. But Tongues need to lie but a Fortnight, A Clod of Dutch Beef may lie as Appendix, 175 long as a Ham. Collar’d Beef but eight or ten Days. Dry them in a Stove, or with Wood in a Chimney. PICKLES. To Pickle Jlfparagus. 'J'AKE the larged you can get, cut off the white at the Ends, and (crape them lightly to the Head, ’till their green Colour appears very lively j wipe them with a Linen-cloth, and lay them even in a broad Gally-pot. Strew over them a little Salt and two Pennyworth of Cloves and Mace. Then pour to them as much White- wine Vinegar as will cover them, and let them lie for nine Days. After that pour out the Li- quor, boil it in a Brafs-fkellet, fo large that the Afparagus may be dipt into it and flow’d down, let them (land a little, fet them on the Fire ’till they are green j but take care not to boil them ’till they arc foft. Put them in order into a Gally-pot, lay them down clofe, and keep them for ufe. 'J* AKE Barberries, pick out the worfl;to make the Pickle look red j put in both White and Bay-fair, ’till the Pickle is ftrong enough to bear an Egg ; boil it for half an Hour, and ftrain it into the earthen Veflel you intend to keep them in j and when the Liquor is cold. To Pickle Barberries, 176 Appendix. put in the Barberries, adding as much White- wine Vinegar as you fhall think convenient, and half a pound of brown Sugar. Tyc them down clofe with Leather and keep them for ufe. To pickle Beet-roots and Turnips. T> OIL the Beet-roots, &c. in Water and Salt, a Pint of Vinegar, a little Cochineal, and when they arc half boil’d, pur in the Turnips, having been firft pared, and when they are boil’d take them off the Fire, and keep them in this Pickle. To pickle Broom-buds. *JpAKE the Buds before they grow yellow on the top, make a Brine for them of Vinegar and Salt, fliaking them together while the Salt is melted j then put in the Buds > ftir them once a Day, ’till they fuck in the Pickle, and keep them clofe cover’d. To pickle red Cabbage. 'J1 AK E a clofe leaved red Cabbage, cut it into Quarters, and when the Liquor boils, put in the Cabbage, and let it have ten or a dozen Waulms 5 then make a Pickle of White-wine Vinegar and Claret. You may alfo put to it Beet-root, boil them firft, and Turnips half boil’d, they are very proper for garnifliing Diflies or a Sallad. appendix. 177 To pickle Elder-buds. ID OIL Water and Salt together, put in the Buds and let them boil a while 5 but not till they are tender, then drain them, and fet them by to cool. In the mean time boil White-wine Vinegar with two Blades of Mace, and a little whole Pepper. Put the Buds into the Pickle and let them dand nine Days, then fcald them in a Brafs Kettle fix feveral times, till they are as green as Grafs 5 but take Care that they do not grow foft. Then put them into Pots, and tye them down with Leather. To pickle Colly-Jlowers. 'TAKE the clofed and whited Colly-flowers you can get, cut them a Finger’s Length from the Stalk, boil thcfefor a while in a Cloth, with an equal Quantity of Milk and Water, but they mud, by no means, be made tender. Then take them out carefully, and fet them by to cool. Boil a Quantity of White-wine Vinegar, with Cloves, Mace and a Nutmeg cut into Quartersj and a little whole white Pepper 5 fet the Liquor by to cool, then flip in the Colly-flowers, and in three Days they may be ferved up at Table. To pickle Purjlain. 'J’AKE Purflain, Stalks and all, boil them in fair Water, and lay them to dry upon a Linen Cloth. When they are thorough dry. 178 Appendix* put them into Gally-pots and cover them with White-wine Vinegar in which Salt has been di Helved. To pickle Samphire. npAKE Samphire that is green, and has a Tweet * Tmell, gathered in the Month of pick it well, and lay it to foak in Water and Salt for two Days ; afterwards put it into an Earthen Pot, and pour to it as much White-wine Vine- gar as will cover it; put it into a Sauce-pan, Tec it over a gentle Fire, cover it clofe, and let it Hand till it is green and crifp, but not till it is Toft and tender ; then put it into the Pan again and tye it down clofe for ufe. I*o pickle jdfien Keys. '“pAKE thofc which are young, plump and very tender; parboil them in a little fair Water, then take a pint of White-wine, half a pint of Vinegar, the Juice of a couple of Lemons, and a little Bay-falt, and boil them together; let it ftand by till it is cold, then put the Afhen Keys into the Pickle, and cover them from the Air. To pickle Cucumbers in Jlices. pPAKE twenty or more large Cucumbers, cut them in dices, but not too thin, but do not pare them, lay them in a broad Pan, and lay with them Tome Onions peel’d, let them Hand for twenty four Hours, then put them into a Colendar to drain; boil three Pints or two Quarts Appendix. i79 of the beft White-wine Vinegar, with whole Pepper, large Mace and Ginger j put the Cucum- bers into the Jar, and pour the Pickle boiling hot upon them, ftop them immediately very clofe, let them ftand for two Days, then boil the Pickle before till they are green’d, Put the fmall whole Onions into the Jar with them. To keep Artichoke Bottoms for Sauce. ’TAKE Artichokes about Michaelmas, they may be the fmall Sort j boil them till you can take off all the Leaves and Choak; then lay them on Tin-plates, and fet them in an Oven, after the Things are drawn out, when it is fo cool that it will not at all difcolour themj let them ftand till they are very dry, then put them into an Earthern Pot to keep; tye them down clofe; fet them in a dry Place; when you would ufe them, put them into feme fealding Water till they are tender, cut them in large Dice 5 they will look White, and eat very fweet all Win- ter. To keep Mujhrooms without Pickle for Sauce. AKE large Muftirooms, peel them and take out all the infide, put them into Water, and let them lye for fome Hours 5 then flew them in their own Liquor, and lay them on Tin- plates as you do Artichoke Bottoms, dry them in a cool Oven, repeat this till they are perfe&ly dry ; put them in a Pot, tye them down clofe, fet them in a dry Place. You may feafon them 180 Appendix. with Mace and Pepper ; they will not indeed look white, but will cat delicately, and look as well as Truffles. PRESERVING, &c. To clarify Sugar in order to Sec. AKE a Pan convenient as to fize, according to the Quantity of Sugar you would cla- rify. Break an Egg or two into Tome Water with the Shell, whip them with a Whifk, and pour them upon the Sugar that is to be melted. Set it on the Fire, ftirring it continually, when it boils, feum it carefully > as the Sugar rifes from time to time, put in a little cold Water, to pre- vent it from boiling over, and to raife the Scum, alfo adding the Froth of the White of an Egg whipt a-part. When after the Liquor has been thoroughly feum’d} there remains only a fmall whitifh Froth, which is not black and foul as before j and when the Sugar on the Spatula ap- pears very clear, take it off the Fire, and pafs it through a Straining Bag, and it is fufficicntly clarified. There are feveral Degrees of boiling Sugar for fevcral Ufes in Confectionary, &c. The Degrees of boiling are fix, Smooth, Pearled, Blown, Fea- thered, Cracked and Caramel. Thefe fix Degrees are alfo fubdivided with rcfpeCt to their particu- lar Qualities, as the lefferand the greater Smooth, the leffer and the greater Pearled, Feathered a little and a great deal, and fo of the reft. appendix. i8x The Smooth boiling of Sugar. QUGAR has attain’d to this degree of Clari- fication, when if the tip of the Fore-finger bedipt in it, and afterwards applied to the Thumb, and opened a little, a fmall Thread or Siring flicks to both, which immediately breaking a Drop will remain upon the Finger. When this String is almoft imperceptible, the Sugar has only boil’d, ’till it becomes a little Smooth, and when it extends itfelf farther, before it breaks it is a Sign that the Sugar is very fmooth. The Pearled boiling of Sugar. IT7HEN the Sugar has boiled a little longer, ** try the fame Experiment, and if in fepa- rating your Fingers, the String continues (tick- ing to both, the Sugar is come to its pearled Quality. The Blown boiling of Sugar. YJ7HEN the Sugar has had a few more Waulms, ’ * (hake the Skimmer a little with your Hand, beating the Side of the Pan, and blow the Holes of it, from one fide to the other, fo that fmall Sparks as it were, or fmall Bubbles, fly out, the Sugar has attain’d to the Degree call’d Blown. The Feathered boiling of Sugar. IT7HEN after fome other Seethings, you blow ■ * through the Skimmer, or ihake it with a back Stroke, Hill thicker and larger Bubbles Appendix. rife up on high, then the Sugar is become Fea- thered. ¥he Cracked boiling of Sugar. T F you dip the tip of your Finger in Water, and run it into the boiling Sugar, taking it out again with great Quicknefs, and then run it again into the Water, and rub the Finger with the other two, rubbing off the Sugar. If it afterwards break with a kind of cracking Noifc, it is arrived at the Degree call’d Cracked. The Caramel Degree of boiling of Sugar be- ing not ufed but in fome Particulars of Confec- tionary, not ufed in the following Sheets. I fhall omit mentioning it. To make Jellies of Fruits. Jelly of Currants. *jpAKE four pound of Currants, and flip in the Fruit, to four Pounds of Sugar brought to its cracked Quality, boil the Syrup to a Degree be- tween fmooth and pearled, till there does no more fcum arife; then lay all gently on a fine Sieve, let it ftand and drain thoroughly, then boil the Jelly, fcum it again well, and put it into Gaily-pots, and take off a thin Scum that rifes upon them, to render the Liquor clear j two or three Days after, cover the Pots with Paper and keep it for ufe. Jelly of Barberries is made after the fame way. appendix. 183 Jelly of Cherries. very good ripe Cherries, bruifethem, fquceze them through a Linen-cloth, add to the Juice the fame Quantity of Sugar brought to its cracked Boiling, flrain your Cherry Juice and pour it into the Sugar, let it boil together, keeping fcumming it till the Syrup is brought again to a Degree between Smooth and Pearled. Then pour it into Glaffes or Gally-pots, and afterwards take off the thin Scum that will arife upon them j let the GlafTes, &c. ftand three Days uncover’d, then cover them with Paper. Jelly of Rafpherries. fix pound of Rafpberries, three pound of Currants, and feven pound and half of Sugar brought to the cracked Boiling 5 flip in the Fruits, and let them all boil together, feum- ming it till no more feum will rife, and the Syrup is become between Smooth and Pearled. Then pour it out into a Sieve fet over a Copper- pan. Take the Jelly that pafles throngh and give it another Boiling, feum it well and put it in Pots or GlafTes, as before. Jelly of Apples) and other Sorts of Fruit. the Apples into Pieces, fet them over the Fire with Water in a Copper-pan, boil them till they turn to Marmalade, as it were. Then ftrain them through a Linen-cloth or Sieve, and to every quart of Liquor put 3 quar- 184 Appendix. ters of a pound of cracked boiled Sugar, boil it all to a Degree between Smooth and Pearled, taking off the Scum as it rifes. If you would have the Jelly of a red Colour, add fome Red Wine, or prepared Cochineal, keeping it cover’d. After the fame Manner you may make the Jelly of Pears and other Fruits. Jelly of Quinces. T3RUISE your Quinces, prefs out the Juice, and clarify it, allow a pound of clarified Su- gar, boil’d to a candy Height, to every quart of Juice. Boil them together, and add a pint ot White-wine in which Plum-tree or Cherry-tree Gum has been diffolved, and this will com- plete it. To make Marmalade of Apples. CCALD Apples in Water, till they are very tender, then take them out and drain them, then firainall through a Sieve, and having boiled your Sugar till it is very much feathered, put 3 quarters of a pound to every pound of Fruit, temper the whole Mafs very well, and dry it over the Fire, let it fimmer together, then pour the Marmalade into the Pots or Glaffes. Strew Sugar over it. After the fame Manner you may make Marmalade of Pears. appendix. Marmalade of Jpricocks. *JpAKE ripe Apricocks, boil every five pounds in two pounds of Pearl boil’d Sugar, fcum- ming them till no more Scum will rife, then take them off the Fire* let them ftand and cool, then fet them on the Fire to break and dry till they run no longer. Then having three pounds and a half of Sugar brought to its cracked Qua- lity, incorporate this with the Pafte, let all (im- mer together for fome time, then turn it into the Pots 'and ftrew it with Sugar. Marmalade of Cherries. CTONE your Cherries, fet them over the Fire in a Copper-pan to caufe them to caft their Juice. Then drain them, bruife them, and pafs them through a Sieve. Put the Marmalade into the Pan again, and dry it over a brifk Fire, keeping it continually ftirring and turning it on all fides with a wooden Spatula, till no Moifture is left, and it begins to ftick to the fides of the Pan. Allow one pound of greatly-feathered Su- gar to every pound of Fruit or Pafte, then fim- mer all together for a while, then put it up into Pots or Glaftes, and ftrew Sugar. Marmalade of Currants. QTRIP your Currants from the Bunches, foak them in boiling Water till they break. Take them off the Fire, and then put them in a Sieve to drain, when they are cold pafs them through i86 Appendix. the fame Sieve to clear off the Grains. Dry them over the Fire, while you have brought your Su- gar to the cracked Quality. Allowing the fame weight of Sugar as of Fruit. Simmer it for a while, mixing all well together, then put it in- to Pots. You may make Marmalade of Bell-grapes after the fame Manner. Marmalade of Oranges. 'J'AKE twenty fair Seville Oranges, pare them, cut them in halves, fqueeze out the Juice into a Bafon, and fee it in a cool Place. Lay the half Oranges in fteep in Water for a Night, then boil them, fhifeing the Water feveral times, till they have loft all their bitternefs, and are be- come tender, then dry them j pick out the Skins and Seeds, pound them in a Mortar, and add a pound of Sugar to every pound of Pulp $ boil both together almoft to a candy Height. Then take the Juice of all the Oranges and fqueeze in the Juice of five or fix Lemons, then ftrain it. Add to it its weight of fine Sugar. Pour thefe into your Pulp and Sugar, boil all together a good Pace, till it will Jelly. Put it into Glafles, and keep it cover’d. Marmalade of Flams. CTONE your Plums, if they are fach as will part from their Stones j but if nor, fcald them in Water till they become fofc, then drain them and fqueeze them through a Sieve, then dry the appendix. 187 Marmalade at the Fire, with the fame weight of crack’d Sugar 5 let themfimmer forfome time to incorporate, then put it in Pots, and drew Su- gar over it. Marmalade of Quinces. TTAVING fomc Quince Liquor ready, pare •*- “*• and dice the Quinces, put a pound of fine Sugar to every pint of Quince Liquor, then put in as many dices of Quinces as the Liquor will cover. Let them boil till they are jelly’d and be- come of a bright red, keeping the Skellet clofely cover’d, then put the Liquor and Slices toge- ther into Glafles. Another Way not Jliced. T'XO not pare the Quinces, only cut them into four Quarters, and then boil them Seeds and all in Water till they diflblvc and turn to a Marmalade j then drain them through a drain- ing Bag, or Linen-cloth, but do not fqueeze them. Set the Liquor by. Take the weight of the Liquor of cracked boiled Sugar, and pour it into the Liquor, with a little Claret. If you pleafe you may add beaten Cinnamon, Nutmegs, Cloves and Mace, boiling them together and feiraming them well, and dining them often. When the Marmalade is boil’d to the Con- fidence of a Jelly, take it off the Fire, drain it through a Linen-cloth or Sieve, and put it up in Pots or Glaffes. Appendixl To keep Fruit for Tarts. Goofeherries. ■JVVKE Goofeberries when they are full grown before they turn, put them into wide mouth’d Bottles, cork them clofe, and fet them in a flack Oven till they are tender and crack’d, then take them out of the Oven and pitch the Corks. By this Method you may keep feveral other Sorts of Fruit, as Bullace, Currants, Damfons, Pears, Plums, &c. only do thefe when they are ripe. To make Syrups Syrup of Barberries. T)ICK the Barberries from the Stalks, boil -*• them to a Pulp, ftrain it, then clarify the Juice, and boil it up to a Syrup with an equal Quantity, or fomewhat more of refined Sugar. Syrup of Cherries. 'J' A KE two quarts of the Juice of Cherries, clarify ir, by parting it through the {train- ing Bag i put to it three pound of Sugar, boil it to the pearled Degree j when the Syrup is cold put it up in Vials, and keep it for ule. Appendix. 189 Syrup of Currants. T)ASS the Juice of Currants through a flrain- -*■ ing Bag, mingle it with an equal Quantity of Sugar, that has been boil’d till it has almoft attained its cracked Quality, and the Syrup will be complcated. Syrup of Clove- Gilliflowers. 'y'AKE three pounds of Clove-Gilliflowers, clip the red from the whites, and put them into an Earthen-pot with a narrow Mouth, well glazed on the infide. Pour over them a Gallon or five Quarts of Spring-water boiling hot, and beat down the Flowers with a wooden Spatula, flop up the Pot very clofe, and let it ftand on hot Afhcs for an Hour, then give the Infufion a fmall boiling, then firain it and prefs the Flowers j then heat the Liquor again, and put into the fame VdTel three Pounds more of frefb Gilliflowers, then clarify the Liquor with the White of an Egg, and mix with it fix pounds of good Sugar, boil’d to the pearled Degree. Put the whole into an Earthen Pot fet under ir, or elfe ftrain it through a fine Linen-cloth. This Syrup is recommended as being very efficacious againfi: an infectious Air, malignant and epidemical Fevers, it fortifies the Heart and Brain, taken either by itfelf, or in any other or- dinary Liquor. Appendix, Another TVay. your Gilliflowers and fprinlde them with fair Water, put them into an Earthen Veflel, flop them up very clofe, and fet it in a Kettle of Water, and let it boil for two Hours, then ftrain out the Juice, put a pound and half of Sugar to a pint of Juice, put it into a Skel- let, fet it on the Fire, keeping it ftirring, till the Sugar is all melted, but let it not boil 5 then fet it by to cool, and put it into Bottles. Syrup of Lemons or Citrons. pARE the Lemons or Citrons, flice them A thin, lay them in a Bafon, thus * firff Jay a Layer of Sugar beaten fine, over that a Layer of Fruit, then a Layer of Sugar, continuing to do fo till it is all laid in, then let them ffand toge- ther all Night* the next Day pour off the Li- quor that runs from the Fruit through a Tiffany Strainer, put it into a Glafs. Be fure to put Su- gar enough to them at firft, and if well fet up, it will keep good almoft a Year. Syrup of Mulberries, BRING fix pound of good Sugar to its blown Quality, then flip in three pounds of Mulberries, and give them ten or twelve Boil- ings. Then put all into a Sieve fet over an Earthen Pan, and put the Syrup into Bottles for ufe. Appendix. 191 Syrup of Quinces. Quinces, pafs their Pulp through a Cloth to extra# their Juice, fet the Juice in the Sun to fettle, or before the Fire, and by that means clarify it3 and for every eight Ounces of this Juice take two pound of Sugar, boil’d to a blown Degree. If the putting in the Juice of the Quinces fhould check the boiling too much, give the Syrup fome Boilings till it becomes; Pearled, then take it off the Fire, and when it is cold, put it up into Bottles, Syrup of Violets. BEAT a pound of pick’d Violets in a Mor- tar with a little Water, juft enough to moiften them. In the mean time boil four pound? of till it is pearled, take it off the Fire, and let the Boiling ceafe 3 then put in the Vio- lets, mix all well together. Strain it into a Pan through a fine Cloth, and when it is cold put it into Bottles. LET three pound of Violets infufe in a Gal- lon of warm Water for eight Hours in an Earthen Veffel well glazed, with a narrow Mouth, ftop it up clofe, that the Vertue and Scent of the Flowers may not exhale 5 then heat this Infufion again, fqueeze out the Flowers, and then put three pound more of Violet-flowers, let them infufe for eight Hours more, prefs them Another Way. Appe7tdix. out ftrongly, and to every quart of this Liquor put four pounds of Sugar, and boil it to a Syrup. Syrup of Rofes may be made after either of thefe Manners. 192 CORDIALS. Aqua Vita. '■J'AKE well brew’d Beer, that is ftrongly Hopp’d and well fermented, and diftil it in a Serpentine Worm in a Hogfhead of cold Water, or if you have not that in an Alembick ; diftil it till it comes off an unfavoury Water; let it ftand for a Week and then diftil it again; this is called Rectification, by which you may bring it to Brandy Proof, which you may know by fling- ing fome of it in the Fire, You may alfo rectify it a third time in Balneo, and it will be better freed from all its Flegm. Aqua Vita Regia, or, Royal Aqua Vita. the Peels of Oranges, Lemons and Citrons of each three Ounces, the Roots of Valerian, Carline Thiftle and Zedoary, of each four Ounces, Fennel-feeds, the lefler Cardamoms and Cloves, of each two Ounces, of Lign Aloes four Ounces, Sage, Roferaary and Marjoram in the Flower, of each eight Handfuls. Bruife what requires bruifing, put them into a Matrafs with two Gallons of Malmfcy-wine and two Appendix, *93 Gallons of Spirit of Wine 3 put them in art Earthen Veflel, flop them up clofe and let them infufe three Days over a gentle Fire, then diftil them, diffolving fix drams of Mufk and as many of Ambergreafe in the diftill’d Water, then put it in Bottles. To make Barhadoes Water. ■\f AK E this of Citrons, if you have XVJ. them, if not, the Rinds of frefii Oranges or Lemons, that are thick will do, and efpecially if you have Orange or Lemon Flowers, it will be near as good as that made in Barbadoes. Pare your Oranges, Lemons or Citrons very thin, and dry the yellow Peels in the Sun, if that can be done 5 grate the white Peels till you come to the Pulp or Juice, and put it into a cold Still, and diltil as much of that fimple Water with a quick Fire as will run good. In the mean time put fix pounds of thofe dried Peels into fix quarts of the bell; Brandy, and let them Hand to infufe, then add to them fix quarts of Madera Wind-, and diftil thefe three in a cold Still, and put to it a Gallon or fix Quarts of the Simple-water then add a pound of good Sugar to every three Pints of Water, and the Whites of three Eggs or more} boil thefe to a Syrup, and pafs them through a Jelly-bag, till it is very clear and fine, and put a Gallon of this Syrup to the mixed Waters, or according to your Pa? late, and add to it a bit of Allum the Bignefs of two Hazle-nuts. When it is perfe6hly clear and 194 Appendix. fine, rack it off into other Bottles, and put Ci- tron-flowers into the Bottles. Dr. Butler’* Cordial V/ater. 'TIAKE the Flowers of Clove-Gilliflowers, Stock-Gilliflowers, Pinks, Cowflips and Marygolds, of each fix Handfuls > the Flowers of Damafk Rofes and Roferaary, of each four large Handfuls, Balm Leaves, Borage and Buglofs Flowers, of each three Handfuls 5 put them into a large Stone Bottle or Jugg with three pints of Canary 5 flop the Bot- tle clofe, ftir them often, put in three Penny- worth of Saffron and three Nutmegs diced, and a Dram and a half of Annifecds bruifed. Let them infufe for forae time, then diflil them in an Alembick with a brilk Fire, hanging a Grain of Mufk and as much Ambergreafe at the Nofe of the Still j put into the diftilled Water fix Ounces of white Sugar Candy, and fet the Veffel in hot Water for an Hour. This Cordial admirably chears the Spirits, and is good againft Melancholy- Three Spoonfuls is enough to be taken at once. Cordial Cherry •'water. rJ' AK E twelve pound of Cherries, either red or black. Stone them and put them into fix quarts of Claret and two quarts of Brandy with four Nutmegs and three Ounces of Cinna- mon bruifed j add of fweet Marjoram, Baum and Rofemary, all together four Handfuls j put them into an Earthen Veflel, and let them ftand to di- *95 Appendix. geft for a Month } leaking them every Day; let them fettle, and pour off the dear Liquor, fweeten with Sugar j flop it up clofe for ufe5 you may hang a Bag of Mufk and Amber-greafe in it, and when you drink it, you may mix it with Syrup of Clove-Gilliflowers or Violets. Another Way. 'J'AKE two pounds of ripe Cherries ftoned, two quarts of a pound of Sugar, a large Stick of Cinnamon, and three Spoonfuls of Annifeeds bruifed. Let thefe (land to infufe in the AyuaVitue for a fortnight, then pour it off into Bottles, and keep it for ufe. *Io make Milk Water. '“jpAKE a pound of Wormwood, Spear-mint, Balm, and two pounds of Carduus ftired a little, put them into a Still, with two Gallons of Milk, and diftil them gently: It is an excel- lent Drink to quench third. Another Way. '■jr'AKE a Handful of Spear-mint, two Hand- fuls of Wormwood and Carduus, cut them, pour upon them a quart of Canary j let them Hand all Night to infufe 3 the next Day put them into a cold Still, with two Gallons of Milk or clarified Whey, and diftil it as long as it runs good. 196 Appendix. A Cordial Mint Water, CTRIP Mint from the Stalks, weigh two pounds of the Leaves and Tops, add two pounds of Raifins of the Sun fton’d, of Carra- way Seeds and Annifeeds, of each two Ounces, and half a pound of Liquorifii dic’d thin j infufe thefe in two Gallons of good Claret, and diftil it in an Alembick or cold Still j let it drop on fome fine Sugar through a Bag of Saffron. Aqua Mirabilis. Cloves, Mace, Nutmegs, Cinnamon, Cardamom, Cubebs, Galangal and Melilot Flowers, of each two Ounces, Cowflip-flowers, Rofcmary-flowers and Spear-mint, of each four Handfuls, a Gallon of the Juice of Celandine, a Gallon of Brandy, a Gallon of Canary and a Gallon of White-wine j infufe them for twelve Hours, and dillil them off in a gentle Sand heat, Another. 'J'A KE Cloves, Mace, Ginger, Saffron, Car- damom, Cubebs and Galangal, and Nutmegs, of each two Ounces bmife them well and mix with them a Gallon of Aqua Vita, fix quarts of White-wine, and a quart of Juice of Celandine. Put them into a Glafs Still 5 let them infufe for twelve Hours, and diftil them off as before. Appendix. 197 A K E Betony, Scabious, Pimpernel and Tor- mentil Roots, of each a pound 3 put them into twelve quarts of Strong Beer, let them fieep all Night. The next Day diftil them in an Alembick. Plague Water. Another Way. A KE of Rue and Sage, of each four Hand- fuls, boil them gently in fix quarts of Mutt- Cadine or Malmfey-wine till it comes to two quarts. Strain it and fet it on the Fire again j put into it eight Drams of Nutmeg, as much Ginger, a Groats-worth of long Pepper j let it boil a little, take it off the Fire and put in a Shilling’s-worth of Venice Treacle, and two Sib- lings-worth of Mithridatej and when it is al- moft cold, add two quarts of ttrong Angelica Water, or Aqua and put it into Bottles for Ufe. ’To make Rofe Water. G ATHER Damafk Rofes when they are dry, and before they are too open, pick off the Leaves clean from the Seeds, let them lie fpread on a Cloth till their Moifture is almoft dry’d upj then put them into a Pewter Still, and make a little Fire under them, increafing it gently by degrees, fattening your Receiver to the Nofeof your Still with Paper or Cloth, that no Scent may get out > let the Bottles be filled within an Appendix. 198 Inch of the Cork, and cork them clofe. The Role Cakes that are found at the Bottom of the Still, are good to be laid among Clothes to per- fume them. ‘iq make Rofa Solis. 'J’' AK E eight Handfuls of the Herb Rofa Solis, infufe them in a Gallon of Brandy * put to this three pounds of double-refin’d Su- gar, and three pints of Milk Water, and an Ounce of Cinnamon powdered j add an Ounce of white Sugar-candy, four Grains of Mufk,and llrain all through a Cloth. Another JVay. half a large Copper Cucurbit be filled with ftrong delicious Wine, add Cinnamon, Cloves and Mace, with Sugar diflblved in feme fvveet Water, as of Orange-flowers, Jefiamine or Tuberofe. To give a Scent to the Liquor, cover the Cucurbit with its Head, fit to it a Receiver, lute the Joints well, diftil it over a gentle Fire. This will be a very pleafant Rofa Solis, which you may keep as long as you pleafe. Rofemary Water. "JpAKE eight Ounces ofßofemary in its prime Flowers and Leaves, eight Ounces pane, Root four Ounces, a Handful of red Sage, three quarters of a pound of Annifeeds, three Ounces of Cloves. Stamp the Herbs together and pound the Spices each by themfclves, put to them Appendix. 199 two Gallons of White-wine, and let them in- fufe for a Week in an earthen Veflel Hope clofe, then diltil them in Balneo Maria, ST# make Dr. Stephen’/ Water. * i ' AKE wild Camomile, Lavender, wild Mar- "** joram, Mint, Pellitory of the Wall, Thyme, Red Rofes, Rofemary and Sage, of each two Handfuls, Annifeeds, Fennel-Seeds, Cinnamon, Galangal, Ginger, Grains of Paradife and Nut- meg, of each fix Drams. Bruife all thefe Ingre- dients and put them into two Gallons of Canary or Claret 5 let them infufe for twenty-four Hours, and then diftil them off gently the firfl and fe- cond Runnings each by it fclf. A very good Stomach Water. two Gallons of good middling Beer, put it into a Brafs-pot with fix or feven Handfuls of Clary, gathered in a dry Day, add two pounds of Raifins of the Sun fton’d, Anni- feeds and Liquorice, of each three Ounces, the Whites and Shells of eight Eggs beaten : Mix thefe together with the Bottoms of two white Loaves 5 then difiil them in an Alembick, and put into the Receiver three quarters of a pound of white Sugar-candy, and the fame Quantity of fine Sugar powdered. Diftil it, put it in Bot- tles, keep them clofe ftopt. This is very good for the Stomach to cheat the Heart, &c. Appendix. Surfeit Water. '"JpAKE a Peck of red Corn Poppies, put them in a large Difb, cover them with ano- ther, and fet it in an Oven feveral times after Houfhold Bread is drawn -y put them into a quart of Aqua Vita, with a large Nutmeg and a Race of Ginger flic’d, a fmall Stick of Cinnamon, a Blade of Mace, three or four Figs, four Ounces of Raifins of the Sun fton’d, Annifeeds, Carda- mom and Fennel Seeds, of each half a Dram beaten, of Liquorice flic’d half an Ounce, lay feme Poppies in the Bottom of a broad Glafs Body, then lay a Layer of the other Ingredients, and then another Layer of Poppies, and fo con- tinue till the Glafs is full, then pour in the Aqua Vita and cover it clofe, and let it infufe till the Liquor is very red with the Poppies, and ftrong of the Spice: Of this you may take two or three Spoonfuls at a time, and when it grows low, you rhay pour another quart of Aqua Vita to the In- gredients. You may make double the Quantity, by doubling the Ingredients, and fo any Quan- tity by Proportion. Another Way. 1 AKE four pounds of frefh. red Corn Pop- pics, put them into a Gallon of Brandy, add Angelica Seeds and Caraway Seeds Smiled, of each an Ounce, Cinnamon, Cloves, Mace and Nutmegs, of each a quarter of an Ounce, Rai- fms fton’d, Figs and Dates flic’d, of each one appendix. 201 pound, of Sugar-candy one pound, Balm and Marygold-flowcrs, of each a Handful, Angelica cold and hot, of each a pint. Let them all be mix’d and (land in the Sun for a Month, if you can, llining them every Day. 7 if not, draw it off into another Veffel, and flop it up as much longer. It will keep fever Years, if bottled fine, and it is not proper to drink it till ’tis a Year old. Our Englifrj want only Age to equal, if not exceed all Foreign Liquors. Black-Cherry Wine. BOIL three Gallons of Spring-water for an Hour, then bruife twelve pounds of Black- Cherries ; but don’t break the Stones 5 pour the Water boiling hot on the Cherries j ftir the Cherries well in the Water, and let it Hand for twenty-four Hours 5 then ftrain it off, and to every Gallon put near two pounds of good Su- gar, mix it well with the Liquor, and let.it ftand one Day longer ; then pour it off clear in- to the Veffel, and flop it clofe. Let it be very fine before you draw it off in Bottles. Molrella Cherry Wine T S made after the fame Manner, the Fruit be- ing pick’d and bruifed without breaking the Stones. This Mafti being let ftand in an open Veffel for twenty-four Hours, muft be after- Appendix. wards prefs’d in a Hair Bag, and two pounds of fine Sugar put to every Gallon of Liquor, and after it has done working, being flopp’d up dofe for three or four Months, it may be bottled, and will be fit for drinking in two Months. To make Clary Wine. 'J'AK.E twelve pounds of Malaga Raifins, after they have been pick’d flnall and chop’d, put them into a Veflel, and a quart of Water to each pound. Let them ftand to fteep for ten or twelve Days, being kept clofe covered all the while flirting them twice every Day 3 afterwards ftrain it off, and put it up in a Cafk, adding a quarter of a Peck of the Tops of Clary, when it is in Bloflbm 3 then flop it up clofe for fix Weeks, and afterwards you may bottle it off, and it will be fit to drink in two or three Months. It will have a great Settlement, therefore it fiiould be tap’d pretty high, or drawn off by Plugs. Cowjlip Wine. ''JpO every Gallon of Water put two pounds of Sugar j let it boil for an Hour, then fet it by to cool 3 make a good brown Toad and fpread it well on both Sides with Ycad 3 but before you put it in, put in an Ounce and half of Syrup of Citron to each Gallon of Liquor, and beat it well in, then put in the Toad while it is of a proper warmth for working, and let it work, which it will do for two Days; during appendix. which time put in your Cowflip Flowers, a lit- tle bruifed, but not much (lamped; a Peck to each Gallon and two Lemons dic’d with the Rinds to each Gallon ■, add a pint of White or Rhenidi Wine to each Gallon, and let it (land two Days, then tun it up in a fweet Cask. Mary- gold Wine is made the fame way. 213 Currant Wine. LET the Fruit be gathered when thorough ripe, bruifed and ftrained, then diluted with an equal Quantity of Water boiled with refined Sugar, a pound to each Gallon of Liquor, i. e. the Wine thus mixt with Water. Let the Wa- ter be firfl boiled with the Sugar, and having flood till it is cold, put in your Currant Juice j diflblvc in the fame Liquor or in White*wine, half an Ounce of Ifing-glafs for every four or five Gallons of your mixt Liquor. This being put in will raife a very thick Scum, and leave your Liquor indifferent clear, which being drawn out of the open Veflel either by a Tap or Syphon into a clofe Cask, it will finifh its working, and will become very clear in three Weeks or a Month, after which time it may be bottled with a Lump of Loaf Sugar. This at the time of bottling, and for feme time after, will have a fweet four Taftej but having been bottled fix or eight Weeks, it will be a delicious, rich Wine, as tranfparent as a Ruby, of a full Body. And by how much the longer it is kept in the Re- frigeratory, by fo much the Liquor will be the more vinous. Appendix, 214 Damfon Wine. PUT two pounds and a half of Sugar to every Gallon of Water j boil them for three quar- ters of an Hour, and fcum them very well, and to every Gallon put five pints of Damfons Honed. Boil them till the Liquor is of a very fine Co- lour, then ftrain it through a fine Sieve, work it for three or four Days in an open Veffel, then pour it off from the Lees and work it in that Veffel as long as it will work, then flop it up for fix or eight Months j at which time, if it be fine, you may bottle it off, and it will keep a Year or two. Elderberry Wine. HpO every Gallon of Water put four pound '*■ of Malaga Raifins chop’d fmall, let thefe Hand in an open Veffel for a Week or nine Days, a Cloth being laid over it, ftir them well every Day j then draw off what Liquor will run and prefs the reft out of the Raifins in a Hair Bag, and put the Liquor up in a clofe Cask. Boil and fcum this Liquor very well, then to every Gallon of this Liquor putin a pint of the Juice of ripe Elderberries cold, and afterwards flop it clofe, and let it ftand for fix Weeks, then draw it off, as far as it is fine, into another Veffel, and put half a pound of common Sugar to eve- ry Gallon of Liquor, and when it is become pure and fine, bottle it for Ufe. Appendix. Elder-Flower Wine. BOIL five Gallons of Spring-water, and pour it fcalding hot upon a large Handful of El- der-Flowers dry’d j the next Day put if/, of Malaga Raifins pick’d and chop’d into the Wa- ter, ftirring all well together twice a Day for twelve Days or a Fortnight ; prefs the Juice well, put it in a Cask that will fit it, and (lop it up two or three Days till it works, and a few Days after flop it up elofe. It will clarify ic fclf in two or three Months, at which time you may draw it off into Bottles. Gilliflower Wine. three Gallons of Water put fix pounds of the bed Powder Sugar, boil the Sugar and Water together for the Space of half an Hour, keep feumming it as the Scum rifes; let it ftand to cool, beat up three Ounces of Syrup of Bc- tony, with a large Spoonful of Ale Yeaft, put it into the Liquor and brew it well together j then having a Peck of Gilliflowers cut from the Stalks, put them into the Liquor i let them infufe and work together three Days, covered with a Cloth, drain it and put it into a Cask, and let it fettle for three or four Weeks, then bottle it. 2l6 Appendix. Goofeberry Wine. T ET your Goofeberries be gathered before 4 they are too ripe, and to every twelve pounds of Goofeberries take four pounds of Sugar and a Gallon of Water. Stamp the Goofeberries and let them fteep in the Water twenty-four Hours-, then ftrain them and put the Liquor in- to a Veffel, and let it Hand clofe flopped up for two or three Weeks, and if it prove fine, draw it off, otherwife let it ftand a Fortnight longer, and then bottle it j but rack it off, or ufe Ifing- glafs if it be not fufficiently fine. Another Way. T7 O R every four pounds of ripe Fruit ftampt, take a Gallon of Spring-water and a pound of fine white Sugar j boil the Water and Sugar together, feum it well and pour in the Juice of the Fruit; when the Liquor is boil’d again, let it be taken off the Fire and paffed thro’ an Hair Sieve, Jet it ftand till it is thoroughly cold, then put it in- to a Stean-pot and let it ftand for a Week, then bottle it, flipping in a Piece of Loaf Sugar as big as a Nutmeg, and in a quarter of a Year it will be fit to drink, and will keep good a whole Year, ID RUISE the Goofeberries and let them ftand all Night ; the next Morning let them be fqueezed or prefied out, fet the Liquor to fettle for fix or eight Hours, then pour off fo much as Pearl Goofeberry Wine. Appendix. is clear, and to every Gallon of Liquor put three pounds of double-refin’d Sugar broken into fmall Lumps. Put all into the VelTel with a Bit of Ifing-glaTs and flop it up. Let it ftand three Months, and then bottle it, flipping in a Lump of double-refin’d Sugar into each Bottle. This is called the fine Goofeberry Wine. 217 White Hippo eras. 'J' AKE a Gallon of Lifbon White-wine, two pounds of Sugar, two Ounces of Cinnamon, four Corns of whole black Pepper, a little Mace and two Lemons j cut the Lemons into quarters. Let thefe ftand to infufe Tome time in the Wine, and afterwards pafs all through a ftraining Bag, which is to be hanged up, and a Veflel fet under it to receive the Liquor j you ftiould keep the Bags open by the means of two Sticks fet acrofs. The Hippocras ought to be ftrained three or four times, and if it docs not pafs freely, you may add a Wine Glafs of Milk, which will foon facilitate its parting. If you would have it Teem- ed with' Musk or Amber, wrap up a Grain of it beaten with Sugar in Cotton, and ftick it at the End of the ftraining Bag. Red Hippocras. pUT a Gallon of Claret into an earthen Vef- -*■ Tel, put to it two pounds of Sugar beaten in a Mortar, a dozen of Tweet Almonds ftampt with a Glafs of Brandy 5 add to the Infufion a Dram of Cinnamon, a little long Pepper, four 218 Appendix. Grains of white Pepper, a Blade of Mace, and fome Coriander Seeds, all thefe bruifed a-part. Cover the Veffel clofe, and let all thefe infufc for an Hour, ftirring it often with a Spoon, that the Sugar may diffolve and incorporate. Then add a Glafs of Milk, and pafs all through the {training Bag as before. Lemon Wine, AK E a dozen of large Malaga Lemons, pare off the Rind, cut the Lemons and fqueeze out the Juice, put the Rind to fteep, and add to it two quarts of Brandy * let it Hand in an earthen Veffel for three Days clofe llopr, then fqueeze another dozen of Lemons, and add a Gallon of Spring-water to them, and as much Sugar as will fweeten the whole to your Palate. Boil the Water, the Lemons and the Sugar to- gether, and let it Hand till it is cool j then add to it a quart of White-wine, and the other Le- mon and Brandy, and having mixed them toge- ther, run it through a Flannel Bag into the Vef- fel you would keep it in, in which let it Hand three Months and bottle it off for Ufe. Let the Bottles be well cork’d and kept cool, and it will be fit to drink in a Month or fix Weeks. Mead. fix Gallons of Water, and flip in the ' whites of three Eggs, mix them well with the Water, then put in ten pounds of good Ho- ney, let the Liquor boil an Hour, then add Cin- appendix. namon, Cloves and Mace, and a Sprig of Rofe- mary. When it is grown cool, put a Spoonful of Yeaft to it, and put it up into the Cask, filling the Cask, and as it works, keep filling up the Veflel, and when it has done working flop it up clofe, and when it is come to be fine, bottle it for Ufe. 219 To make finall white Mead. ' | 'AKE fix Gallons of Spring-water, and “■* having made it hot, difiblve in it fix quarts of Honey and two pounds of Loaf Sugar, boil it for half an Hour and keep feumming it as long as any is boiling 5 pour it out into a Veflel and fqueeze in the Juice of eight Lemons, and the Rinds of no more than four, about forty Cloves, four Races of Ginger, a Sprig or two of Sweet-Briar and of Rofemary. And after it has flood in the Veflel till it is no more than Blood-warm, fpread five or fix Spoonfuls of Ale Yeaft upon a good brown Toaft, and put it in. Put it up into a Cask fit for it, and after it has flood five or fix Days, you may bottle it. White Metheglin. ' J "'AKE Sweet Marjoram, Sweet Briar Buds, **• Strawberry Leaves and Violets of each two Handfuls, of double Violets (if they are to be had) broad Thyme, Borage and Agrimony, of each, two Handfuls, fix or eight Tops of Rofe- mary, the Seeds of Carraways, Coriander and Fennel, of each four Spoonfuls, and fix or Appendix. 220 eight large Blades of Mace. Boil all thefe In- gredients in fixteen Gallons of running Water for three Quarters of an Hour or better, fcum and ftrain the Liquor, and having flood till it is lukewarm, put to it as much of the belt Honey as will make it bear an Egg the breadth of a Six- pence above the Water * then boil it again as long as any Scum will rife, and fet it to cool j when it is almofl cold, put in a pint of new Ale Yeaft* and when it has work’d till you perceive the Yeaft to fall, tun it up and differ it to work in the Cask, till the Yeaft has done rifing, fill it up every Day with fome of the fame Liquor, flopping it up. Put into a Bag a couple of Nutmegs diced, a few Cloves, Mace and Cin- namon all unbruis’d, and a Grain or two of Musk. A little before Michaelmas is the beft time to make this Metheglin in, and it will be excellent to drink the beginning of the Spring following. Metheglin. 'TAKE live Honey, which naturally runs from the Combs (that from Swarms of the fame Year is beft) and put fo much of it into clear Spring-water, as both together will make about twenty Gallons,being made fo ftrong with the Ho- ney, when thoroughly diftblv’d, that an Egg will not fink to the Bottom, but fwim up and down in it; then boil this Liquor in a Copper Veftel (or if you have not that, a Brafs one may ferve) for about an Hour or more, and by that time Appendix, 221 the Egg will fwim above the Liquor about the breadth of a Groat, then let it cool. The next Morning you may barrel it up, putting in an Ounce and a quarter of Ginger, better than half an Ounce of Cinnamon, of Cloves and Mace, each an Ounce and a quarter, all grofly pounded 5 for if it be beat fine, it will always float in the Metheglin and make it foul, and if the Spices be put in while it is hot, they will lofe their Spirits. Put in a fmall Spoonful of Yeaft at the Bung-hole to augment its working, but it mu ft not be left to ftand too cold at firft, for that would hinder its Fermentation. As foon as it has done working, it muft be ftopt up clofe, and let ftand for a Month, and then boiled off7, and if then fet into a Refrigeratory, it will be a moft pleafant vinous Liquor, and the longer it is kept the better it will be. You may judge of its Strength by the float- ing of the Egg, and it may be made ftronger or (mailer, at pleafure, by adding more Honey or more Water. And the more it is boiled, the more pleafant and more durable it will be. It is not neceflary to fcum the Methcglin while it is boiling, for the Scum being left behind, will help its Fermentation, and afterwards ren- der it the clearer, it being commonly believed that it unites again. 222 Appendix. Mum. The Receipt for making it according as it is recorded in the Town-houfe of Brunfwick. TAKE fixty three Gallons of Water that -*• has been boiled to the confumption of a third part 5 brew it according to Art with feven Bufliels of Wheat Malt, one Bufhel of Oatmeal, and one Bufliel of Ground Beans. When it is tunned, let not the Hogfliead be too full at firft, and as Toon as it begins to work, put into it of the inner Rind of Fir three pounds, Tops of Fir and Birch one pound, Carduus BenediSlus three Handfuls, Flowers of Rofa Solis a Handful or two, Burnet, Betony, Marjoram, Avens, Penny- royal, wild Thyme, of each a Handful and a half 5 of Elder-flowers two Handfuls or more, Seeds of Cardamum bruifed three Ounces, Bar- berries bruifed one Ounce. Put the Herbs and Seeds into the Veflel when the Liquor has wrought a while \ and after they are added, let the Liquor work over the Veflel as little as may be. Fill it up at laft, and when it is ftopt, put into the Hogfliead ten new-laid Eggs unbroken or crack’d. Stop it up clofe, and drink it at two Years end. EngliJJj Brewers ufe Cardamum, Ginger and Saflafras, inflead of the inner Rind of Fir 5 alfo the Rinds of Walnuts, Madder, red Sanders and Elecampane. Some make it of Strong Beer and Spruce Beer, and where it is defigned chiefly jdppendjx. for its phyfical Vertues, fome add Water-crefles, Brook-lime and wild Parfley, with fix Handfuls of Horfe-radilh rafp’d to every Hogfiiead, ac- cording to their particular Inclination or Fancy. Orange Wine. BUT twelve pounds of fingle-refin’d Sugar in fix Gallons of Spring-water, and the Whites of four Eggs well beaten, and let the Water be cold > then boil it for three quarters of an Hour, and keep fcumming it as fall as the Scum rifes, then take it off the Fire and let it Hand till it is cold j then put in fix Spoonfuls of Yeaft and fix Ounces of Syrup of Lemons, and the Juice and Rind of fifty Sevil Oranges thin pared, but let not any of the Seeds or of the white part go in 5 ftrain it and let it Hand forty- eight Hours in an open Pan, then put it up into a clofe Vefiel 5 let it (land three or four Days, and then Hop it down. Let it ftand three Weeks, then draw it off into another Vefiel, and add to it two quarts of Rhenilh or White-wine, and flop it up clofe, and let it Hand five or fix Weeks, and it will be fine enough to bottle, and in a Month more it will be fit for drinking. Orange Wine with Raifms. * j"' AK E twenty pounds of new Malaga Rai- fins, let them be pick’d clean and chop’d fmall, then take fifteen large Sevil Oranges, pare four or five of them as thin as tho’ for prefer- ving. Boil twenty quarts of fofc Water till a 224 Appendix. third part is confumed, let it cool a little, then pour three Gallons hot upon your Raifins and Orange-peel, ftirring them well together, cover it up clofe, and let it (land five Days, {lining it once or twice every Day, then pafs it through a Hair Sieve, prefilng it as dry as you can 5 put up the Liquor in a Cask that it will fill, then put to it the Rinds of the reft of the Oranges, cut as thin as the firft 5 then make a Syrup of the Juice of all the fifteen Oranges, v/ith about three quarters of a pound of white Sugar, which muft be made the Day before it is tunned up. Let it be well ftirred together and flopp’d clofe, and Hand two Months to clarify, and then bottle it off, it will be the better for keeping, if yo» keep it three Years. Perry. HE bed fort of Drink made of Pears is fuch, as is made of thole that have a vinous Juice, arc not he to be eaten, nay, are fo harfli, that fome will not eat them. The Goofeberry Pear, the white and red Horfe Pear, the Lullarin Pear, the John Pear, the Bear-land Pear, and Choke Pear are thofe that bear the Name of the belt for this Purpofe j and the redder they are, the more are they to be preferred. As for the Me- thod of making this Liquor, it is the fame as that of Cyder ; only it mull be noted, that the Pears fiiould be very ripe before they are ground > and forae advife to mix Crabs among the Pears of weakeft Juice to mend the Liquor, appendix. Your Pears Ihould not be too ripe before you grind or pound them, becaufe if fo, their Pulp will noteafily let go its Juice ; and to fome Pears of a fvveet Tafte, it is bell to mix fome Crabs with them. 225 Quince Wine. the Quinces with a coarfe Cloth, then grate them on large Graters ; and fqueeze them thro’ a Linen Strainer to clear them from the grofs Thicknefs ; then fqueeze it thro’ a Flannel Strainer, to clearer from all the Thick that remains. To every Gallon of this Liquor put two pounds of fingle Loaf Sugar; letitdif- folvc and pour it off feveral times as it fettles to the Bottom; do this a Night and a Day. When it is fine, put it into your Veflel; but don’t flop it down for a Week, nor bottle it in fix Months, then you may, if ’tis perfectly fine; if it is not, draw it into another Veflel, and flop it up again. All Englijh Wines mull be put in cool Cellars. Raifm Wine. T> OIL four Gallons of Spring-water for half ** an Hour, (lone four pounds of Raifins, put them into a Stcan with four pounds of Sugar, the Rinds of four Lemons, and t’he Juice of eight ; then pour the boiling Water on the In- gredients in the Stean, cover it and let it ftand for five or fix Days afterwards, ftrain it out and bottle it up, and it will be fit to drink in about a Fortnight. This will be a very pleafant cool- ing Drink in hot Weather. 226 Appendix, Rafpherry Wine. '"J10 as many pounds of Rafpberries as you have, put fo many pounds of Sugar, and let them Hand two Days in an earthen Pot, ftirring and bruiting them frequently, then put them in- to a woollen Bag, and hang them fo that the Liquor may drop into a Milk-pan, or fome Vef- fel of the like Sort for twenty-four Hours or more 5 then put the Liquor into a Stean with a Faucet in it, and it Hand to work, and in feven or eight Days take off the Scum j and if it be any thing fine bottle it up, and at the end ofanother Week decant it, referving the Settlings in the Bottoms of the Bottles, which may after- wards be put together into a Bottle by it felf, and the Bottles are to be fhifted twice after this manner, or as long as there is any Settlement to be found in them. To make Sage Wine. 'J' AK E fifteen pounds of Malaga Raifins clean pick’d and Hired fmall, and two Pecks of green Sage, chop it fmall, then having boiled two Gallons and a half of Water very well, let it Hand till it is no more than luke-warm, then pour it into a Vefiel to the Raifins and Sage. Let them Hand for fix or feven Days, fiirring them two or three times a Day 5 afterwards ftrain and prefs out the Liquor from the Ingredients, put it up in a Calk and let it ftand for fix Months j then draw it off into another Veffd, and when Appendix, 22 7 it has flood to fettle two Days, bottle it up, and it will be drinkable in a Month or fix Weeks* but vflill be beft when it is a Year old. Stepony or Raifin Wine. 'T'AKE fix pounds of Raifins of the Sun Aired, three pounds of good Powder Su- gar, the Juice of fix Lemons, and the Peel of three whole. Boil them half an Hour in fix Gallons of Spring-water, then take it off the Fire and pour it into a Stesn, cover it dole for three or four Days, ftir it twice a Day, put in a little Spice, Sugar and Rofe-water 5 afterwards ftrain it out, bottle it up, and it will be fit to drink in a Fortnight or three Weeks. There may be added to it Cowflips or Clove Gilliflowers, ac- cording to the Seafon of the Year. fTo make Cyder. •T'AKE Apples fb thoroughly ripe that they will eafily fall by fliaking the Tree. The Apples proper are Pippins, Pomewaters, Har- veys or other Apples of a watery Juice, either grind or pound them, and fqueeze them in a Hair Bag, put the Juice up into a feafoned Cafk. The Cafk is to be feafoned with a Rag dip’d in Brimftone ty’d to the End of a Stick, and put in burning into the Bung-hole of the Cafk, and when the Smoke is gone, wafh it with a little warm Liquor that has run thro’ a fecond Strain- ing of the Mure or Hufk of the Apples. Appendix. Put into the Cafk, when the Cyder is in, a Bit of Fade made up of Flower, and ty’d up in a thin Rag ; let it ftand for a Week, and then draw it off from the Lees into another feafon’d Calk. Some advife to put three or four pounds of Raifins into a Hoglhcad, and two pounds of Su- gar to make it work the better. The bell Way to fine it is to rack it off often, and always into fmall Veflels, keeping them clofe bung’d, and only a&fmall Vent-hole, and if it fhould work after racking, you may put fome Raifins into the Veflel for it to feed upon, and to bottle it off in March, or if you bottle it up. After it has Hood but a Week or thereabouts, you mull not (lop the Bottles for twenty-four Hours *, nor mufl they be filled within an Inch of the Cork or more, left it fhould burft* and when you havp cork’d them, it will be convenient to open them once a Day for fome time. If you bottle it for prefent Drinking, put in a Lump of Loaf Sugar. In order to keep it in the Winter, fet it in a warm Place in cold Wea- ther. To make Royal Cyder, TT7 HEN the Cyder is fine and paft its Fer- ” mentation, bat not ftale, put to each Gal- lon of Cyder a pint and half of Brandy or Spi- rits drawn off from Cyder, and alio half a pint of Cyder Sweets to every Gallon of Cyder, more or lefs, according to the Tartnefs or Harfhnels appendix. of the Cyder. The Spirits and Sweets muft be mixed together, and mixed with an equal Quan- tity of the Cyder, and then they are to be put into the Cafk of Cyder, and all ftirred together well with a Stick at the Bung-hole for a quar- ter of an Hour, and the Bung-hole muft be well flopp’d down, and the Cafk rolled about ten or twelve times to mix them well together. Let it ftand for three or four Months, and you may either drink it or bottle it. To order Cyder after the heft Manner. TTAving brimfton’d and fcaldcd the Veflels as -*• before dire&ed, put a pint of the beft Ma- laga Sack into a Hogfhcad, when it has been well dry’d, flop it clofe and roll it up and down every way to feafon it, then tun the Cyder, but All not the VefTel by a pretty deal, but leave room enough for it to work, and flop it very clofe to keep in the Spirits: The Cyder muft alfo be watch’d every Day, and when it begins to make much noife in Working, draw off a Glafs to give it vent, otherwife it will burft the Hogfhead. When it is fine, draw it off into other Cafks, and after that into Bottles, when it is fit. To make Cyder Sweets. BEAT the Whites of twenty Eggs to a Glair, and mix it with four Gallons of Water, add to this a quarter of a hundredweight of Sugar, but only one half of the Sugar into one half of Appendix. the Egg-water, fet it over a gentle Eire, and ftir it about well, till the Sugar is diflblved, then put in more of the Egg-water 5 to prevent it from boiling too high, by a quart at a time, till you have put in all your Egg-water, fcum it as it rifes, and when it has done rifing, and the Sweets are clear, add the reft of your Water, and boil it to the Gonfiftency of a Syrup. , To recover any Cyder that is decay'd,although it be quite four. 17ROM a Hogfhcad of pale, four Cyder draw out as much as by boiling with fix pounds of brown Sugar-candy will make a perr feet Syrup. Let the Syrup ftand till it is tho- roughly cold, pour it into theHogfhead and flop it up clofc. This will raife a Fermentation, but not a violent one. There muft be room in the Veflel for the Cyder to work, and in a few Days it will be fit to drink. To make Cyderkm, or Water Cyder. P ARE half a Bufhel of Apples, core them and boil them in a Barrel of Water, till a third Part is confumed, ftrain it and put the Liquor to a Bufhel or more of ground or ftamp’d Ap- ples unboiled j let them ftand to digeft for twenty four Hours, profs out the Liquor and put it in- to Casks, let it ferment, then ftop it up clofe* but give it vent frequently, that it may notburft: the Cask, and when it has ftood till it is fine, you may either drink or bottle it. Appendix. 231 COSMETICKS, Me. For Heat and Pimples in the Face. 'J'AKE Liverwort that grows in a Well, ftamp it and ftrain it, put the Juice into Cream and anoint your Face as often as you plcafe. Alfo you may drink the Juice of Liver- wort warm, to cool the Heat of the Liver. An Oil to take away the Heat and Shining of the Nofe. 'J'AKE fix Ounces of Gourd Seeds, crack them, take out the Kernels and peel off the Skins 5 blanch three Ounces of bitter Almonds and make an Oil of them, and anoint the Nofe with the Oil. The Gourd Seeds mull weigh three Ounces when peeled. To fweeten the Breath. yjp AKE the Flowers and Tops of Rofemary, dry them ; alfo Cinnamon, Cloves, Mace, and Sugar-candy, of each a fmall Quantity, dry them and reduce them to a fine Powder, put fome of this Powder into a/new-laid Egg, and fup it up in a Morning falling for feven Days fuccefiively, and it will render the Breath fweet. To make the Face fair. IS TIL frelh Bean-Bloflbms in an Alem- bick, and walh the Face with the Water. Appendix, 7*o take away Freckles or Morphew. ■\/f INGLE eight Spoonfuls of May Dew with two Spoonfuls of Oil of Tartar. Wafti the Parts where the Freckles or Morphew are, and let it dry on of it felf, it will clear the Skin of them. For Rednefs of the Eye. T7ILL a Vial Glafs full of running Water, put into it the Quantity of a Hazel Nut of fine Sanguis Draconic, and it will help it. Another for Heat and Pimples in the Face. ’’JP A K E a fmall Handful of Strawberry Leaves, as much Cinquefoil, the fame Quantity of Tanfey, or of Mallows, and four Handfuls of Plantane Leaves, pick them clean, put them into an Alembick, and alfo two quarts of Milk from the Cow, when it has dropp’d a quart, draw off no more. Wet a Linen Cloth in this diftilled Water, and wafh the Face with it, at Night in Bed, and feveral times in the Day if you pleale. The beft time to make this Water in, is May. It may be kept in a Glafs Bottle the whole Year. Another. a quart of running Water, put it into an earthen Pipkin, with half an Ounce qf white Mercury finely powdered, fet it on the Fire, keep it clofe covered, but when you are ftirring it, let it boil till one half is wafted > in Appendix. the mean time boil the Whites of three new-laid Eggs, for half an Hour or more, then flip them into the Liquor, when you have taken it off the Fire j add to it fome Juice of Lemons, and a quarter of a pint of new Milk, and two Ounces of Almonds blanched and pounded, and alfo a quarter of a pint of Damafk Rofe-water. Strain it, and let it (land three Weeks before it is us’d, wafh with it, and it will render the Face fair. eTo clear the Face from Freckles. npAKE a pint of White-wine Vinegar, a pint of Malmfey Wine and a pint of Honey, Roch and Plume Allum a quarter of an Ounce, white Flowers de Luce and Beans, each four Ounces, of ‘Strawberries three quarters of a pound. Diftil all thefe in a moderate Sand-bath for a Fortnight. Dip a fine Rag into this Wa- ter, and when you go to bed at Night, lay it to the freckled Parcs, and wafii them the next Morning with Nenuphar Water. Virginal Milk for the fame Ufe. *Tp AKE an Ounce and half of Benjamin, and a quarter of an Ounce of Storax, beat them to a grofs Powder, pour on them a pint of Spi- rit of Wine > let the Bottle be large enough, that it may be but half full. Lute the Veficl well, and cover it round about in a Horfe Dung- hill for three Days to digeft, then filtrate the Liquor, i. e. ftrain it through a Sheet of Cap- Paper, put it in a Bottle and keep it well ftop’d. Appendix. *34 This is very effectual in taking off Freckles, &c. Some fcenc it with three Drops of Balfam of Peru. Roch Allum, common Salt and live Brimftone, of each half an Ounce, of white Sugar-candy and Sperma Ceti, of each one Dram, pound them and fife them fine, put them into a pint Bottle, add white Lily-water and Spring- water, of each an Ounce and half, and a quarter of a pint of Brandy j fhake them well together and fet it by for Ufe. When you go to Bed bathe the Face well with this Wafh, {halting the Bottle, lay a Linen Rag dipp’d in it over the Face, and in a Week or a Fortnight at moft it will perfectly cure. For a pimpled Face. To make a Pajie for the Hands. 'IPAKE half a pound of bitter Almonds, blanch and pound them, and as you arc pounding them, put in a Handful of flon’d Rai- fins, and pound them together till the Mafs is well incorporated and Very fine j then add a Spoonful or two of Brandy, the fame Quantity of Ox Gall and two Spoonfuls of brown Sugar, and the Yolks of a couple of fmall Eggs, or of one large one ; and after thefe have been all beaten well together, except the Almonds, let it have two or three boils over the Fire, put in the Al- monds. Put it up in a Gallipot, the next Day cover it clofe, keep it cool, and it will keep good half a Year. appendix. 235 To take off Freckles, ATHER May Dew off from the Corn, and to four Spoonfuls of it add one Spoonful of Oil of Tartar newly drawn 5 mix them well to* gether, wafh the Face often with it, and do not wipe it, but let it dry of it felf. When May Dew cannot be had, Bean Flower-water, or El- der Flower-water will do very well. To make Pomatum. 'J'AKE two Ounces of Oil of bitter Almonds, almoft two Drams of white Wax, flice it very thin, put it into a Gallipots put the Gallipot into a Skillet of boiling Water, and then put in four Drams of Sperma Ceti, and as foon as ever you have ftirred it together, then put in the Oil of Almonds, then take it off the Fire and out of the hoc Water, and keep ftirring it till it is cold, with a Knife made of Bone j afterwards beat it up in Rofe-water till it is white. Let it be kept in Water, and the Water be changed once a Day. A good Wafi) for the Face. •jP A KE a Piece of Camphire of the Size of a Goofe Egg, break it into Bits, put it into a Bottle or leffer Pieces to that Quantity, fill the Bottle with Water, let it ftand a Month, then put one Spoonful of this to three Spoonfuls of Milk, and wafli with it. Appendix. 236 An Ointment to caufe Hair to grow. 'TP AKEa quarter of a pound of Boar’s Greafe, put to this tw6 Drams of the Allies of Southernwood, two Drams of the Alhes of burnt Bees, two Drams of Oil of fweet Almonds, and wo Drams of the Juice of white Lily-Root, and eight Drams of Mufk 5 make an Ointment of thefe. Shave the Place where the Hair is wanted, the Day before the Full of the Moon, and it will caufe it to grow. jD UB the Head with Oil of fweet Almonds, or Spirit of Vinegar. A Remedy for the Thinncfs of Hair. To make an excellent Lip-Sahe. AKE half a pint of Claret, boil in it one Ounce of Bees-wax, as much frefli Butter, and two Ounces of Alkermes Root bruifcd: When all thefe have boiled together a pretty while. Strain it, let it (land till it is cold, take the Wax off from the Top, melt it again, and pour it clear from the Dregs into a Gallipot, and ufe it at Pleafurc. To preferve and whiten the Teeth. JgOIL a little Roch Allum in two Ounces of Honey, fcum it well, add a little Ginger finely powdered 5 when it has boiled a little lon- ger, take it off, and before it grows cold, put in feme Sanguis Draconis, as much as will tinge Appendix. it of a good Colour. Having mixed it well, put it into a Gallipot and fet it by for ufe. Rub the Teeth as oft as you pleafe with a little of it on a Rag. 237 To make the Teeth white. TIX a little burnt Allum, with fix Spoon- fuls of Honey and two of Celandine Juice, and rub the Teeth with it. A Powder for the Teeth. ■\yf IX half an Ounce of Powder of Myrrh with an Ounce of Cream of Tartar, and rub the Teeth with it two or three times a Week. To dean and [often the Hands. 'Y'AKE four Ounces of blanch’d Almonds beaten fine into a quart of Milk ; as foon as it begins to boil take it olf, and thicken it with a couple of Yolks of Eggs, fet it on the Fire again, let it be kept continually ftirring both be- fore and after the Eggs are put in ; when you take it off the Fire, add two fmall Spoonfuls of Oil, and put it up in a Gallipot for ufe. A Bit of this about the Bignefs of a Walnut rubbed about the Hands, the Dirt will rub off, and it will render them very foft and fmooth. When you have us’d it, it will be proper to put on Gloves. If one Pcrfon only be to ufe it, half the Quantity may fuffice to be made at once, for it will not hold good above a Week. 238 Appendix. For Pimples in the Face. 'TpAKE a pint of Spring-water and four Ounces of bitter Almonds,blanch and ftamp them, and mingle them together by ftirring,thenftrain out the Liquor, and add to it a pint of the beft Brandy, and two Pennyworth of Flour of Brim- ftone. Ufe this often by dabbing it on with a fine Rag, and ftiake it well when you ufe it. Another. INGLE Wheat Flour with Honey and Vinegar, and lay it on when you go to Bed. A WaJIo for the Face. BUT a quarter of a pound of French Barley into three quarts of Spring-water, boil it well, drifting the Water three times, into the laft Water put half a pound of bitter Almonds blanch’d and pounded 5 ftrain it and add a quart of White-wine and the Juice of four Lemons. Put a Bit of Camphire in the Bottle. 'T’AKE Briony Roots and Wake-Robin, ftamp it with Brimftone and make it up into a Lump, wrap it up in a fine Linen Rag and dip it in Vinegar, and rub the Part with it pretty hard, and it will take away the Morphew. To take away Morphew. appendix. 239 An Italian Waflj. *T'AKE an Ounce of Roch Allum, an Ounce ■** ofwhite Sugar-candy, a quarter of an Ounce of Borax and a Dram of Camphire. Thefe are all to be pounded in a Mortar, and finely, then mix them with a pint of Ox Gall. Put them into a Stone Bottle, cork it well, and fet it in the Sun, or by the Fire.for fix Weeks, ftirring it once a Day, then drain it and put a quart of Spring-water to every quarter of a pint of this Liquor. Let it clarify, and put fome Powder of Pearl and wafii with it. To whiten the Hands. 'J'URN a quart of new Milk to Curds with a pint of Aqua then take off the Curd and put into the Poffct a pint of Rhcnifli Wine* take off the Curd again, then put in the Whites of fix Eggs beaten well, take off this third Curd, and mix all the three Curds together well, put them into a Gallipot, put the Whey into a Bot- tle, fcour with the Curd, and wafii with the Whey. An excellent Water for the Complexion of Ladies, being effectual in taking away Wrinkles from the Face, and giving a Vermilion Tintture to the Skin. 'T'AKE the Flowers of Flower de Luce, Beans, Elder and Mallows, fprinkle them with White-wine, add the Pulp of Melon and Honey 240 Appendixi and the Whites of Eggs. Let them ftand two' Days to infufe or macerate, and diftil them in Balneo Mar ice. To make an excellent Perfume. 'J'AKE half a pound of Damafk Rofe Buds cut clear from the Whites, ftamp them well, and add to them two large Spoonfuls of Damafk Rofe-water, put them into a Bottle, flop them clofe, let them ftand all Night > then take two Ounces and a half of Benjamin, beat it fine, add twenty Grains of Mufk, and (if you pleafe) as much Civet j mingle thefe with the Rofes, beat- ing all well together, make it up in little Cakes tfnd dry them between Sheets of Paper. Another excellent Perfume. 'J’AKE two Ounces of Juniper, the fame Quantity of Storax, twelve Drops of Clove* Water, twelve Grains ofMufk, and a little Gum- dragant fteep’d in Water, beat all thefe Ingre- dients to a Pafte, make it into fmall Rolls 5 put each Roll between two Rofe-leaves, dry them in an Oven, and as they are burnt, they will give a moil pleafant Smell. A Pomander. TTEAT a Mortar very hot, put in of Ben- jamin, Labdanum and Storax, of each one Ounce > beat them to a perfeft Pafte, add to them four Grains of Civet and fix of Mufk j make this Pafte into Beads, make Holes in them, and firing them while hoc. appendix. 241 To make Tintture of Ambergreafe. #"jp AK E half an Ounce of Ambergreafe, a Dram of Murk, a quarter of a pint of Spi- rit of Wine. Put thefe into a Glafs Bottle, flop it clofe with a Cork, tie that down with aPiece of Bladder, and fet it for ten or twelve Days in Horfe-dung, afterwards pour off the Tindture, and keep it in a Glafs well ftopt j then you may put the fame Quantity of Spirit of Wine to the Ambergreafe, and fet it in Horfe-dung as before, and pour off the Tindfure at the end of twelve Days. The Ambergreafe will ferve for ordinary Ufes afterwards. This Tindfure will perfume any thing, and is alfo very good in Cordials. To make an extraordinary Damafk Powder pp AKE one pound of Orris, half a pound of Rofc Leaves, three Ounces of Benjamin, the fame Quantity of Storax, a quarter of a pound of Lignum Rhodium, and of Lign Aloes two Ounces, a quarter of an Ounce of Ambergreafe, of Mufk and Civet, of each twenty Grains. Beat all thefe, except the Rofe Leaves, together grofs, the Rofe Leaves are to be put in afterwards. This is an excellent Powder to lay among Linen. To make perfum'd Wafh Balls. Dlffolve Mufk in fweec compounded Water, then take about the Quantity of oneWafh. Ball of this Compofition, and mix it together in a Mortar: Mix this well with your Pafte, and make it up into Balls. 242 Appendix. 7*o make perfum'd Cakes. AKE one Ounce of Benjamin, half an Ounce of Storax, a quarter of a Dram of Labdanum, a quarter of a Dram of Calamus Aro- maticus, a little Citron-peel and three Cloves; boil the Benjamin and Storax in a quarter of a pint of Rofe Water a little while in a new glar’d Pipkin, fo long as till the Liquor is near evapo- rated ; then put in the Labdanum and Citron, be- ing firfb ty’d up in a Linen Rag, and add more Rofe Water. And when they have boiled a lit- tle, take them off and drain them through a Linen Cloth, and when they are cold this will be a curious perfumed Parte. To make perfumed Powder. '~T~‘ A K E four Ounces of Florence Orris, four -*■ Ounces of dry’d Damafk Rofes, half an Ounce of Benjamin, a quarter of an Ounce of Storax, as much of yellow Saunders, half a Dram ofdoves, and a little Citron-peel; pound all thefe in a Mortar to a very fine Powder, put to them five pounds of Starch pounded, mix them well, fift it fine, and keep it dry for ufe. A good Dentrifice for cleaning and preferving the Heeth. of Red Coral, Bole Armoniack and Dragon’s Blood, of each two Drams, of Myrrh four Drams ; powder them all very fine. Appendix. mix them together, and rub the Teeth with them twice a Day. 24 3 '’J'AKE of the Roots of round Birthworc and Pomegranate Bark, of each half an Ounce, of Sage Leaves and Bramble Tops, of each one Handful, of Roch Allum one Dram : Boil them in a quart of Smith’s Forge Water, till one third part is wafted, ftrain it and put to it two Ounces of Honey of Rofes, mix them well together, and walh your Mouth with it feveral times a Day. For rotten or corrupt Gums. A famous Cofmefick. AKE two Drams of Camphire, rub it well in a Glafs Mortar, adding to it the Juice of a Lemonj when they are well mixed, put to it a pint of the beft White-wine, ftrain it, and let the Camphire that remains be ty’d in a Rag and hung in the Bottle. This is an excellent Walh for the Face. To make Hair fair. PUT fome Allum in Water, and the Hair be- ing firft walh’d clean, warm the Allum Wa- ter, dip a Spunge in it and moiften the Hair therewith; or it may be walh’d with a Decoc- tion of B«ech, which will have the fame effeft. Appendix. Another. IT7 HIL E the Hair is combing fprinkle it with the Powder of Cloves, Roles, Nutmeg, Cardamum and Galangale with Rofe Water, and walli it often. \\TASH your Head often with the laft Wa- * ’ ter that is drawn from Honey, and it will render the Hair of a fine fair Colour, but it ought to be fcented with fome Spirits of a fragrant Scent, becaufe it has a ftrong Smell. Or thus. Or thus. T) URN Cuttings of Vine to Allies, alfo the Knots of Barley-ftraw, and diftil them with Liquorice and fow Bread, and walh the Hair with the diftilled Water. To make the Hair black. 'J' AK E Oil of Myrtle and Oil of Coltmary, of each four Ounces, the Juice of green Nuts and the Juice of red Poppies, of each four Ounces j boil them together a while, and anoint the Hair with them. To make Hair grow. B URN Hazle Nuts, Huflcs and all to Pow- •*"* der, (lamp feme Leaves of Elecampane and Beech Maft. Boil the two laft together with appendix. Honey and anoint the Head with it, and then ftrew on the Powder of Nuts. To make Hair grow thick. 'J* AK E a good Quantity of the Roots of Hyf- fop, burn them to Allies, make a ftrong Lye, mingle them with the Afhes,and wafh the Head with it. The Afhes of Goat’s-dung mingled with Oil, will have the fame effect. For the falling off of Hair. T> URN Pigeons Dung, make a Lye and put in the Afhes and wafh the Head with it. Alfo the Leaves and Middle, and Rind of an Oak fodden with Water, is very good to fallen the Hair, the Head being wafhed therewith. To take away Sunburn from the Face, Hands, 6cc. VV7 ASH them in the Juice of Lemons and a ** little Bay-Salt, do not dry it, but let it dry of it felf 5 repeat it feveral times, and the Sun- burn will vanifh. T)Rocure May Dew, clarify it in the Sun till it -*• be very white, and in that wafh Lard or Barrow-greafe ; then fcrape the Outfides of the Roots of Marfh-mallows, flice them thin j fee them.in Balneo Marine, and feum it till it be cla- rify’d and will begin to rope, then ftrain it and put to it now and then a Spoonful of May Dew, beating it till it be thoroughly cold, In often An excellent Pomatum for clearing the Skin. 246 Appendix. changed May Dew, throw away that Dew, put the Pomatum in a Glafs, cover it with May Dew and keep it for ufe. SVo clear the Skin and make it white. CTAMP the white of an Egg with a little Powder of Bays in fome frefh Boar’s Greafe, arid anoint with it. A good Medicine to clear the Skin. MIX Sugar and Capon’s Greafe together,co- ver them dole and let them ftand feveral Days, and it will turn to a clear Oil j anoint the Face with it. To procure a good Colour and Complexion. TARINK fix Spoonfuls of the Juice of Hyf- fop in a Morning in half a pint of warm Ale. It is good for the Stomach, Liver and Lungs, and alfo againfl Worms. Ito take off Morphew or Scurf from the Skin. an Ounce of Brimftone powdered with i-VX an Ounce of flanking Soap j tie it in a Linen Rag and hang it in half a pint of ftrong Wine Vinegar, or red Rofe Vinegar for eight or nine Days 5 dip a Rag in the Vinegar and rub the Parc with it, and let it dry of it felf. Appendix, 247 To take away Freckles. W ASH with the Juice or Sap that ifllies out of a Beech Tree in March or Aprils and it will render the Skin very clear. Another for Freckles and Morphew. disi: IL Elder Leaves in May, and wadi with a Spunge with this Liquor Morning and Evening, and let it dry of it felf. Delicate JVaJh Balls. AKE four Ounces of the Flowers of La- vender, four Ounces of Calamus Aromaticuss two Ounces of Rofe Leaves, an Ounce of Cy- prefs, and fix Ounces of Orrispound all thefe together in a Mortar, then fearfe them through a fine Searfe, then having fcraped a fufficient Quantity of Caftle Soap, diflolve it in Rofe Wa- ter, mix the Powder with them, beat and blend them well together in a Mortar, then make them up into Balls. For Rednefs of the Face. AK E fix Ounces of Peach Kernels and three Ounces of Gourd Seeds, bruife them, make an Oil of them, anoint with it Morning and Evening. Appendix. To clear the Face, See. of the Spots after the Small Pox. T* Jf IX a little Bay Sale with the Juice of Lc- mons, and touch the Spots with it feveral times a Day. To whiten the Teeth and kill TVor ms in them. HO L D a little Salt under your Tongue in a Morning fading, till it is melted, and af- terwards rub the Teeth with it. Another. WET the Teeth with a Drop of Oil of Vi- triol, and afterwards rub them with acoarfe Cloth. To prevent Pitting with the Small Pox. BOIL Cream to an Oil, and when the Pocks begin to dry, anoint them gently with a Feather j do this every half Hour, keeping the Scabs moid. f# make Nails grow. Ingle a little Wheat Flour with Honey, and lay it on the Nail. To bring a new Nail where one has come off. | AY Powder of Agrimony on the Toe,&c. where the Nail is wanting, and it will bring on a new Nail, and take away the Pain. Appendix. 249 To fajlsn a Nail that is torn from the Fleff. ANOINT your Finger with the Flour of Brimftone, Arfenick and Vinegar, and it will give Eafe in a little time. Another. CTAMP Violets, fry them with Virgin’s Wax, and Frankincenfe, make a Plaifter, lay it to the Nail, and it will heal it. I*o takeoff Warts from Hands or Face. TJ UB the Warts with Purflain, and it will caufe them to come off, or you may anoint them with the Juice of the Roots of Rulhes. Fo make Hair grow thick. 'J'AKE Southernwood, the Bark of the Hazel Tree, Maiden-Hair and Rofemary, of each four Ounces, dry them and burn them on a clean. Hearth to Afhes j with thefe and White-wine make a ftrong Lye, with which wafh the Haii* daily at the Root, keep it cut pretty fhort. This will be more effectual than Bear’s Greafc, or any Sort of Pomatum, and will kill the Worms which are at the Roots, which fome others ra- ther feed. A Waff for the Feeth. 'T* A K E one Ounce of Honey of Rofes, half an Ounce of Hungary Water, a quarter of an Ounce of Myrrh, half a Pram of Allum and appendix. half an Ounce of Bole Armoniack j put thefe into a pint of Claret, and let them (land for three Days either in the warm Sun or near the Fire* let it by to fettle, pour out a little and wafli the Teeth daily. It will both make them white, and preferve them found. To deanfe foul and [potted Teeth. ITT IN D a Bit of fine Rag about a very fmall ** End of a Skewer, cut it {harp that it may be like a Pencil for Painting, dip it into Spirit of Salt, afterwards into fair Water, for a Moment, rub the Teeth with it, taking care not to touch the Gums or Lips j wafh the Mouth with pure cold Water, not that in which the Rag has been clipp’d. This will take off the Furr, and make them very white : But this muft not be done too often ; but when they are once clean, the Claret Wafh before will keep them fo. An excellent Urafh for the Face. '■J'AKE a quart of White-wine Vinegar, the ftrongeft you can gee, and four Ounces of Litharge of Gold, boil them to the confumption of a third part, take it from the Fire and put in a‘pint of Rofe Water and three Ounces of Sal Gemma; boil them with the reft till a third part is confumed, then take it off the Fire and let it Hand till the Lees fall down, fo that the reft is clear. When you would ufeit, take four or five Drops in the Palm of your Hand, rub it well, and fo fpread it or rub it over your Face. appendix. A JVater for the Face that will make one of three- [core look like one of fifteen. 'J'AKE the Whites of eight Eggs, beat them till they are as thin as fair Water, then ftrain them and put to them Allura, Scagliola Borax, Comfry and Roch Allura, eight Ounces of Vine- gar, two Ounces of Bean-flower Water, let the Powders be well pounded, and then put all toge- ther into a Glafs, and fet it in the Sun for fifteen Days, ftir it three times a Day, then let it fland till it is fettled, then pour it off into another Glafs j when you wafli your Face with it let it fettle, then rub your Face with a little of it on a Scarlet Cloth. For Spots or Pimples in the Face. AKE new-laid Eggs, boil them hard, fhell them cold, then cut them in the Middle length-ways, put on the Yolks the pure If Myrrh that you can get, lay them one by another in a great Bafon, fet them in the Sun by Day, and let them ftand in the Air by Night, till the Myrrh is come to be an Ointment, and like the pureft Oil, and with this anoint the Face. V I*o make a Lady fair. ''J'AK.E two Pair of Calves Feet, boil them in nine quarts of Water till half be confumed, then put to them one pound of Rice, boil it with Crums of Whitebread fteep’d before in Milk, add two pounds of frefh Butter, ten Whites Appendix* 252 of Eggs and their Shells, then diftil all together, putting in a little Comfrey and Allum of the Rock, and wadi with it. To take away Heat in the Face and Rednefs and Shining of the Nofe. T AY a Linen Cloth on the Grafs in a dewy Morning [May is the bcfttime) draw it over till it is wet with Dew, then wring it out into a Difliand walli the Face with it as often as you will, letting it dry of it felf. Excellent and approved Receipts in Phyfick and Surgery. A Medicine for an Ague. *\ KIX fifteen Grains of Salt of Carduus Bene- diffuse and Salt of Wormwood, with half a Scruple of Tartar Vitriolate, and take them in a few Spoonfuls of Rhenifh Wine, or other con- venient Vehicle, before the Fit, or at any time when the Stomach is empty. An excellent Medicine for Agues, efpecially Tertian. 13 Educe Virginia Snake-root to a fine Powder, and give as much as will lie upon a Shilling in a Glafs of Sherry, jufl before the beginning of the cold Fit, repeating it once or twice, if jt need to be ufed oftener. Appendix. For an AJihma or Shortnefs of Breath. rp AK E fix Ounces ofLinfeed Oil frefii drawn, of balfamick Syrup two Ounces, of Sugar- candy powdered an Ounce j mingle them well, and take a Spoonful of it frequently. An excellent Remedy for a dry or convulfive Afhma. 'jp AKE the bed; Saffron, and rub it in a Glafs or Stone Mortar to a kind of Powder, and give the Quantity of eight or ten Grains of it made up into Pills at Bed-time with any conve- nient Mixture. For an Aflhmatick Cough. 'jpAKE Conferve of Hips one Ounce, Flour of Brimftone half and Ounce, of Balfam of Sulphur anifated twenty Drops j moiften thefe with a fufficient Quantity of Syrup of Marfh- Mallows. You may take about the Bignefs of a Nutmeg of this at any time, drinking after it a draught of a Pe&oral Deco&ion. A choice Electuary for an Afihma. four Cloves of Garlick till they are foft, then bruife out the Pulp and put it in- to fix Spoonfuls of Honey 5 add to it two Spoon- fuls of Powder of Elecampane, of Liquorice, Anifeeds and Coriander Seeds, one Spoonful and a half all finely powdered and lifted. Mingle all thefe well together, and take of it the Quan- tity of a Nutmeg Morning and Evening, Appendix. An excellent Balfam very ufeful in Families, call'd the French King's Balfam. red Sage and Rue, of each four Ounces, young Bay Leaves and Wormwood, of each two Ounces ; (lamp them in a Scone Mortar, with twelve Ounces of Sheep’s Suet taken hoc from the Sheep, ftamp it till they are well incor- porated, and it is all of a Colour; then add to it a pint of Olive Oil, and work it well. Put them into an earthen Pot and keep it clofe fiopc for eight Days ; then boil it on a gentle Fire, then pour in an Ounce and half of Oil of Spike, let them boil together a little while, and then firain it and keep it for Ufe. This mud be made in will keep good for feveral Years. It eafes the Stone, being mbb’d into the Small of the Back. It alfo gives Eafe in the Cramp. It cures StifFnds or Strains in Man or Beaft: Alfo Swellings of Wounds, Bruifes, Felons, over- firetching of Veins. To fop Bleeding at the Nofe. |-JOLD Knot-grafs and Solomon's Seal in your Hand till it grow warm there, or longer, if. need be. T>OIL a Handful of the Tops of Bramble Bufhwood (or in Winter the Roots) in a pint of old Claret, till it comes to half a pint, and take fix Spoonfuls of it every half Hour. To flop Bleeding. appendix. 255 To flop a •violent Bleeding immediately. IP a Piece of black Bays in the fharpeft Vinegar you can get, and lay it to the Groin of the Patient, and as it grows warm dip it again, and fo repeat the Application, and it will give a fuddcn Check to the Bleeding. This is pra&ifed in the IVefl-Indies among the Blacks, and feldom fails. They are very fubjeft to this Bleeding, and are often loft by it. A/f Ingle Lime Water with Linfeed Oil by beat- ingthem well together with a Spoon, and drefs the Burn with a Feather feveral times a Day. For a Burn. Another. rJp AKE two Parts of Oil of Walnuts and one of Honey, and fee them over a gentle Fire, mix them very well together, dip a Feather into the Mixture and anoint the Part affected, fo that the Ointment may touch it immediately, and then ftrew fome Powder of Cetera6t upon it, or Spleenwort, and keep the Part quiet, and defend it from the Air. A very eafy and good Medicine for Burns. Jg EA T Onions into a foft Mafh, and apply them fpeedily to the Part affected, and let them lie on till they begin to grow dryifh, and then, if need be, apply frefh ones. Appendix. An excellent Ointment for Burns and Scalds. 'J'AKE Saccharum Saturni a Dram, eight Ounces of the {harped Vinegar, diflblve the Saccha- rum in the Vinegar, and drop in Drop by Drop as much Oil of Elder as will ferve to reduce the Mixture into the Form of an Ointment. But you mud, while dropping in the Oil, often dir or {hake them together. For Spitting of Blood. TT will be proper that the Patient be firft blooded, and fometimes gently purged 3 after- wards,let him drink the Juice of Comfrey Roots in Wine fweetened with Sugar of Rofes 3 or rather, which is a more approved Remedy, bruife the Tops of dinging Nettles and Plantane Leaves, of each a like Quantity 3 fqueeze out and drain the Juice, keep it clofe dopped in a Bottle, of which let him take three or four Spoonfuls Morn- ing and Evening, fweetened with Sugar of Rofes. If he diould be inwardly fore by draining, the following Eledtuary will be very proper. Take of Conferve of Rofes an Ounce, Luca- tellus's Balfam half an Ounce, drop in fix Drops of Spirit of Sulphur 3 add Syrup of White Pop- pies and make them into an Ekdtuary, and rake every Morning and Evening the Quantity of a Nutmeg. appendix. 257 For Spitting of Blood if a Vein he broken. •T* A KE the Dung of Mice, beat it to Pow- der, put as much as will lie upon a Six-pence in a quarter of a pint of Juice of Plantane, and fweeten it with a little Sugar. Give it in a Morning fading and at Night going to Bed. Continue this for fome time, and it will compleat the Cure. jQOIL a quart of ripe Elderberry Juice in a Pipkin, and as it wades, put in another quart by little and little j let it boil till it comes to the Confidence of a Balfam. Of this take a lit- tle Night and Morning. For Shortnef of Breath. To break a Boil. TAKE a little Wheat Flour, break in the Yolk of a new-laid Egg and Honey ; mix them together, fpread them on a Rag, and when cold lay them on the Boil. the Leaves of Woodbind, Columbine, Briar, Red Sage, Sorrel and Violet Leaves, of each one Handful, and two or three Sprigs of Rue 5 damp them, drain the Juice and boil it with four Ounces of Honey, and put in a Bit of Allum, the Quantity of a Walnut, fcum it clean and wadi the Mouth often with it. For a Canker in the Mouth. 258 Appendix. A Remedy for Chilblains. PU T a quart of Water to half a Peck of Oats, Cet them on the Fire till all the Moifture is foak’d up and evaporated, and the Oats are grown dry. Chafe the Hands or Feet well with Po- matum 5 put them into the Oats, covering the Veflel which they are in with a Cloth, to keep in the Steam. Do this as hot, and keep them in as long as you can endure it. This being re- peated three or four times, will effe6tually cure j the fame Oats will ferve, only putting in frefli Water. For a Chin-Cough. the Leaves of Box-Tree very well, re- duce them to a fine Powder, and give it the Child in all its Drink and Victuals that it can be difguis’d in. An eafy Medicine for the Cholick. TV T IX half a Dram of Maffick, with the Yolk of a new-laid Egg, and take it once or twice a Day. Another experienced one for the Cholick. U B an Ounce of good Nitre in a clean Glals Mortar, or a Stone one, then grind it with half a Scruple or more of fine Saffron, and take half a Dram of it for a Dofe in three or four Ounces of Spring-water. Appendix. 259 yf Remedy for Convulftons in Children. IVE the Child, according to the Age, from two to feven Grains of the true Volatile Salt of Amber in any proper Vehicle. A Plaifer to cure Corns. 'J'AKE two Ounces of yellow Bees-wax, half an Ounce of Verdigreafe finely powdered, the Caput Mortuum of a Man’s Scull, a Dram 5 incorporate them well by boiling them a little, and make a PLuller. A good Plaijler for foftenlug and loofening of Corns. CPread a Plaifter of Gum Ammoniack (but not too thick) without being diflblved in Vine- gar, and apply it to the Part affected, and let it lie on till it has effected what it was defign’d for. Another good Remedy for Corns on the Feet. CPread fome Beer Yeaft (not Ale) upon a Linen Cloth, and apply it to the Part affefted, re- newing it once a Day. *to kill Corns. TAKE hard AleYeaft that flicks to the Sides of the VefTel, about the Bignefs of a Wal- nut, dry a little Salt, powder it fine, and work them well together, and put it into a Box, keep it dole, make a Plaifter of fome of it, and bind it to the Corn. Appendix. Another. gE AT fome untry’d Hog’s Greafe with a Peftle, then fpread it upon a Piece of Cotton on the rugged Side, and bind it on the Corn, dreflingit once or twice a Day, and it will wear away. A very good Medicine for a Cough proceeding from thin Rheum. ■\yflX from one Scruple to half a Dram of the be ft Olihanum very finely powdered with an equal Weight of Sugar-candy, either white or brown, or fine Sugar in the Pap of an Apple at going to Bed for feveral Nights fuc- ceflively ; It may alfo be taken at any other time upon an empty Stomach, if there be Occafion. Another for a Cough, accompanied with a tickling Rheum. *jpAKE Olibanum finely powdered, and incor- porate it by mixing it well with an equal Part of Venice Treacle, make the Mafs into Pills, and take half a Dram at going to Bed, or if need be, a Scruple or more, twice a Day. A good Medicine for a Cough. good Turnips, boil them in Water, fqueeze out the Juice, and make it into a Syrup with finely-powdered Sugar-candy. Of this (wallow a little as (lowly as you can, from time to time. appendix. 261 For a Confumption if not too far gone, and for a deep Melancholy. rjp AKE good EngUJh Saffron one Ounce,quik one half of it into a Bag, and hang it on the Stomach next the Skin for a Month, take the other half of the Saffron and divide it into four- teen equal Parts, and take one of thofe Parts every Morning for fourteen Days fucceflivcly, and fall an Hour after it. You muft only chew the Saf- fron for half a quarter of an Hour, and fwallow the Juice with the Spittle, but not the Blades, but fpit them out. To prevent the fwallowing the Blades, it will be the befl Way to tie them up in a clean fine Linen Rag, and fo chew it. It is an approved Remedy. A Remedy for the Cramp. the Leaves of Rofemary very fmall, and few them in a fine Linen or Sarcenet, as to make Garters of them, and tie them about the bare Leg. Fo take off the Pain of the Cramp. A /fIX two Parts of Ointment of Populeon one parc Gf oil of Spike, and anoint or chafe therewith the Part affe&ed. Fo make DaffyV Elixir, or Dr. Lower’r Fin&ure. ' AKE the beflGuaiacum, Senna, and Liquo- rice, flice the Liquorice fmall, ofAnnifecds, Coriander-feeds, and Elecampane Root, of each 262 Appendix. an Ounce, of Raifins of the Sun ftoncd, half a pound. Bruife them all, and put them into two quarts of the bell Aqua Vita. You may take for a Dofe two or three Ounces. It gives prefent Eafe in the Cholick. Or thus. *"jpAKE the fame Quantity of the Ingredients before mentioned, and put them to three quarts of Aqua and add two Ounces of Lignum Vita, infufc all ibefe Ingredients for a Fortnight or three Weeks, then drain it and keep it in Bottles dofe fiopt, This is not only good in the Cholick in the Stomach, or Stone Cholick in the Kidneys, but alfo in the Bladder, or for any Indigeftion. Take two or three Spoonfuls in any Fit of the Cholick or Indigeftion, and if there be Occafion, you may take it once in three or four Hours. For Deafnefs and Noife in the Head. BUT your own Urine into a Pewter-difh and cover it with another j fet it on a Chafing’ difii of Coals, and when it is hot, brufii off the clear Water that hangs on the upper Difii with a Feather, and drop it into the Ear. This has done great Cures. For Deafnefs. T\IP fine, clean black Wool in Civet, put it into the Ear, and as it dries, which it will in a Day or two, dip it again, and keep it moift in the Ear for three Weeks or a Month. Appendix, 263 Another. BEAT well together Hungary Water and Oil of bitter Almonds, and drop three Drops in- to the Ears going to bed, flop them with black Wool, and do the fame for at leaf!: nine Nights. For the Dropfy. 'J' AK E of Polypody of the Oak and Sena, of each fix Ounces, of the Bark of Guaiacutn Anifeeds and Hermoda£lils,of each three Ounces> of Saflafras four Ounces,of Guaiacum one Ounce* of Stechadoes and Epithymum, of each half an Ounce, Agarick, Rhubarb and China Root, of each half an Ounce, of Liquorice four Ounces, Raifins of the Sun ftoned, half a pound. Lee all thefe fteep in two Gallons of Ale and fix Quarts of Wine for a whole Night 5 the next Morning boil them all together for two Hours and a half, keeping the Pot clofe flopped. Let it fland to cool, ftrain it, and drink half a pint of it at a time three times a Day, viz. at fix in the Morn- ing, again at nine,and at three in the Afternoon: As to what is left in the Strainer, boil that up in flrong Ale as before, and drink of it at Meals, and as often as you pleafe. You mud alfo keep to a drying Diet of road Meat every Day, dip early in the Evening, and drink no other Liquor but thefe two. 264 Appendix. A prefent Remedy for a Pain in the Ears. A TELT a little Honey in a Spoon and drop it into the Ear that akes, as warm as it can be endured 5 afterwards flop the Ear with a lit- tle black Wool dip’d in Oil of bitter Almonds. To allay Heat in the Eyes proceeding from Jharp Humors. HTAKE the White of an Egg very fine, in Water in which a pretty Quantity of fine Loaf Sugar has been difiblved, and drop feme of it into the Eyes. A Medicine to take off the Pearl in an Eye. /f IX pure Honey and Juice of Celandine to- gether in equal Quantities, and drop a Drop, or at mod two at a time on the Part affe&ed Morning and Evening. This isfomewhatfharp, but is a Medicine that has been often ufed. For a Blood-JJjot Eye. JV/T AKE a Cataplafm with a rotten Apple -•* and the Tops of Wormwood beaten toge- ther, warm it, put fome of it on a Linen Rag, and lay it on the Eye all Night, and the next Morning wafii it with fome red Rofe-water. Another. CHAKE half a Dram of Tatty that has been carefully prepared into an Ounce of red Rofe- water, and drop it frequently into the Eye. appendix. 265 For a Stroke or Contufion on the Eye. TV yf IX three Drops of clarify’d Honey with two Ounces of Betony Water, and drop it into the Eye three or four times a Day. This mull be made frefii once in three Days. A Water to keep the Eye cool and moderately dry. TV /f IX half a Dram of prepared Tutty, with two Ounces of Savory Water, and keep it for Ufe. A Medicine for a Film, or other fuch thing grow- ing on the Eye. *JpAKE of Turmerick one parr, of crude Roch Allum two parts, and of refined' Sugar three parts, powder them all feparately, then mix them exa&ly, and blow it into the Eye from time to time, as Need fhall require. An excellent Water to clear the Eye-fight. of Aloes and Sugar-candy, of each three Drams, of red Role and Eye-bright Water, of each three Ounces, of Camphirehalf a Dram 5 fhake them very well together and walh the Eyes with it three times a Day. For a fuelled Face. 'jpAKE Planrane Water and Oil of Elder, beat them well together till they are tho- roughly incorporated, and anoint the Swelling two or three times a Day, till the Swelling be gone. 266 Appendix, A Remedy againji Fainting. QCrape Tome Amber into a Spoonful of Broth, and take it in a Morning failing, or at any other time, when you feel your felf faint, and fail an Hour after it. For Jiinking Feet. DURN Roch Allum till it becomes white, rub it to Powder, and drew in the Feet of the Stockings for three or four Days fucceflively. For a Felon. ATIX together equal Quantities of Sage and white Soap, apply them to the Parr, and it will foon give Eafe, and (top it from going any farther. Another. 'TAKE a fmall Quantity of Sage and Rue, -*• damp them well, and put to them the Oil of the White of an Egg and a little Honey, and lay it upon the Felon, and it will cure it quickly. To prevent Fits in Children. p\AKE Saxafrage, Bean-pods, Black-Cherry Water, Groundfel and Parfley Waters, mix them with Syrup of Single Peony; Give a Spoonful frequently, and efpecially at Changes of the Moon, or boil of Southernwood, Sage and Penny-royal, in a quart of Ale and as much Small Been when they have boiled half an Hour, drain it, and let it be the Child’s common Drink. Appendix, 267 A Remedy againfl the Bloody Flux. 'JT AKE two quarts of Conduit Water in which Gads of Steel have been quenched very of- ten > add to it half a pint of Claret and boil in them an Ounce of old Conferve of red Rofes, a Stick of Cinnamon, and three Sheets of white Paper. Let them boil till one half is wafted * then ftrain it and drink it plentifully. An excellent Gargle. 'J'AKE one Spoonful of Vinegar, one Spoon- ful of Honey, one Spoonful of Muftard and fix Ounces of Scabious Water } grind them all well together in a Marble Mortar till it is ccme to be a liquid Mixture, then ufe it. An excellent Remedy to talar off the Paint in the Gout. {~J.Rind four Ounces of red Lead very fine, mix it with eight Ounces of Oil of Earthworms. Boil them (but take care not to burn them) to a hard Plaiftcr j then add an Ounce of Cam- phire difiblved in Oil of Earthworms, fo much as will make the Plaifter of a jufl Confiftency. An excellent Ointment for the Gout. MELT together over a very gentle Fire Barbadoes Tar and Palm Oil, fb as to in- corporate them well together 5 anoint and chafe the Part affe&ed with this Ointment warm. 268 Appendix. Another to take off Arthritick, or Gout Pains'. "P\IP a Feather in good Spirit of Sal Ammo- niack, and gently moiften all the Parts after. For the Gout. TVyf AKE a Conferve of Buck-bean with the fame Weight of Sugar-candy 3 pound them both very fine, and take as much as a large Nutmeg, the firft thing in the Morning and the laftat Night j and drink Tea made of the fame every Morning and Afternoon, conftantly for a Year. This alone perfe&ly cured one that had been affli&ed with the Gout many Years. For the Gravel. *TtAKE three Ounces of Daffy's Elixir and diffolve in it one Dram of Tinfture of Salt of Tartar, and take it in the Morning. For the Gravel and Stone. -p\RY the Roots of red Nettles and rub them to Powder 3 take a Spoonful of this Pow- der in a Draught of Wine fomething warm 3 do this daily till it have broken the Stone and the Gravel brought away. For the Green Sicknefs. ‘’J'AKE of Aloes and Rhubarb four Ounces each, pound them and fi ft them fine *, mix with them four Drams of prepared Steel, mix appendix, 269 them with a little Claret Wine, make them up into twenty-feven Pills, take three of them every Morning for nine Days, drink a Glafs of Claret after them, and ufe Exercife. For the Gripes. ARM a Glafs of Canary, diflblve in it as much V°.nice Treacle or Diafcordium as an Hazel Nut; drink it off going to Bed, and keep warm. An approved Remedy for the Griping of the Guts. i AKE a Toaft of Bread (that is not too fine or white) put it very hoc into a quar- tern of Brandy, and when it is thoroughly foak- cd, take it out immediately and eat it hot. This may be repeated two or three times a Day, if need require. A try'd Remedy for the Gripes in Children. 'TAKE a fmall Quantity of Oil of Nutmegs “““ and Worm wood, mix them well, warm them a little and anoint the Child’s Navel and Sto- mach. For the Hemorrhoids. G IVE half a Dram or two Scruples, or a Dram or more of Flour of Brimftone once a Day, or twice if they are very painful, in the Yolk of an Egg or fome proper Syrup or Con- ferve, or in Milk. 270 Appe7idix> For the fame. \/f AKE a Suppofitory of Hog’s Lard or ■*“ ■*“ Bacon, or Goofe Greafe made up into the fame Form. Another outward Application. CHRED Leeks, the whole of them veryfmall, fry them in frefh Butter, till they'may be brought to the Confidence of a Cataplahn or Poultice, and apply them warm to the Part af- fected, and renew it from time to time, as need lhall require. For unbroken Haemorrhoids. TNcorporate calcin’d Oyder-diells with as much Honey as will make the Powder into an Oint- ment, with which anoint the Part tenderly from time to time. To make Hair grow thick. np A K E three Spoonfuls of Honey and a good Handful ol thofe Vine Sprigs that twill like Wire } beat them well, drain their Juice into Honey, and anoint the bald Places therewith. For the Head-ache. red Rofe Leaves with Wheat Flour, Oil of Rods, Vinegar and Houfleek; boil them till they are thick, fpread fome of it as a Salve upon a Linen Cloth, lay it on the Fore- head and Temples, and it will eafe the Pain. appendix. 271 For Dulnefs of Hearing. TV/T AKE a Loaf, work it up with Carraway -*■ Seeds and Juniper Berries, bake it, and as foon as it is drawn out of the Oven, take the Crum and dip it in ftrong Spirit of Wine, and apply it as warm as it can be endured, fo that the Steam may penetrate into the Ear 5 and when the Bread is taken away, flop the Ear with Cot* ton dipt in Oil of bitter Almonds and Rue. Alfo the Steam of Penny-royal, Wormwood, Origanum and Cloves is very effectual for help- ing in Thicknefs of Hearing. For the Heart-burning. 'JpAKE from fifteen or twenty, to thirty or forty Grains of Crabs Eyes, reduced to an impalpable Powder, either alone or in any con- venient Syrup or Conferve. It is belt to be ta- ken on an empty Stomach. For a Hoarfenefs upon a Cold. 'J* AKE three or four Ounces of Hyfibp Wa- ter fweetened with Sugar-candy > and having well beaten the Yolk of an Egg in it, drink it off at one Draught. For Hyjierical Fits. rJ'IAKE of Pill Foetida and Ruffi, of each a Dram, of Caftor half a Scruple, of Sale of Amber and Volatile Salt, of Sal Ammoniack, each twelve Grains, make them into twenty-four 272 appendix. Pills, with as much Elixir proprietatis, as is fuf- ficient, of which take four every Night, or every other Night, according as they work. Alfo take thirty Drops of the following Mixture in a Draught of Penny-royal Water once a Day, or at any time when the Fits come, take Spirits of Hartfhorn and Oil of Amber, of each two Drams, Tin&ure of Caftor and Spirits of Saffron, of each one Dram, A very excellent Medicine for the 'Jaundice. THIRST take a Vomit of the Infufion of Cro- cm Metallorum, and Oxymel of Squils, ac- cording to your Conftitution, then take Aloes and Rhubarb, of each two Scruples, of vitriolated Tartar one Scruple, of prepared Steel one Dram; make it up into Pills with Syrup of Hore-hound, and take four every Night. An ejfeffual Medicine for the yellow Jaundice. lyf IX half a Dram of the wnite part of Hen’s iVi. Dung dry’d with a little Sugar, in a few Spoonfuls of White-wine, and let the Patient take it. Another for the fame. a fufficient Quantity of clean Filings of Steel, with fome Loaf Sugar to make them grind the better ; grind them long, and with great Exaftnefs, to an impalpable Powder, Of this take half a Dram for a Dofe (befides the Sugar) in any convenient Vehicle. Give it twice or thrice a Day, if need be. appendix. 273 For the Black Jaundice. AKE three pints of Ale, put them into an earthen Veflel that may be covered clofe, put into It a Handful of the long Leaves which grow upon the Stalks of Artichokes bruifed, let it in a warm Place for twelve Hours; tie a Dram of Saffron in a Rag, and hang in the Pots; drink half a pint of this Liquor with a quarter of a pint of White-wine every Morning. Y AKE of the Ointment of the Roots of fharp- pointed Dock two Ounces, of Sulphur Vi- ’vum and Sal Prunella, of each three Drams; re- duce thefe to an Ointment with a few Drops of Oil of Rhodium, to give it a good Scent, and ufe it every Morning. For the Itch. A Wafi that will quickly cure the Itch. ‘HUT a pound of flrong quick Lime into a Gallon of Spring-water, and let them lie to- gether for fome Hours, and then gently pour off the clear, Filter the reft, and take two Ounces of Quickfilver, tie it up in a Linen Bag and hang it in the Liquor, and when it has boiled half an Hour or more, pour off the clear Liquor again 5 wafh the Hands only with it twice, or at molt three times a Day. 274 Appendix. A Liquor to cure the Itch in Hands or Face. CHRED a Handful pf the Roots of Elecara- pane, and as much fharp-pointed Dock very Imall, and boil them in two quarts of Spring- water to the Confumption of a pint 5 drain the Liquor, and wafh in it the Hands or other Parts affeded, once or twice a Day. An Ointment for the Itch. lIIX four Drams of Sulphur Vivum, the fame Quantity of Sal with four Ounces of Pomatum, and anoint with thefc Night and Morning. But this will be moreeffedual if you fir.ft wafli with the following Lotion. Boil four Ounces of ftiarp-pointed Dock, and as much Elecampane, being firftbmifed in three quarts of Vinegar, till a third part is wafted. life this twice a Day for three Days. An effeßual Remedy for Stoppage in the Kidneys. AKE a dozen Grains of Salt of Amber in any convenient Vehicle. For the King's Evil. T>RIN K a ftrong Decodion of Devil’s Bit for a good while together. For the Stone in the Kidneys. IST IL Cow-dung in the Month of May, take two live Hares, (bangle them in their Blood, put one of them in an earthen Pot, let Appendix, 275 it be well covered with Mortar or Loam made of Horfe-dung and Hay. Let it be baked with Houfhold Bread, fet in the Oven for two or three Days fucceflively, till the Hare is baked to Pow- der, then pulverize it and keep it for Ufe. Flea the tiare, but take out onlynhe Guts, diftil all the reft, and keep this Water. Take as much of this Powder as will lie on a Six-pence, in two Spoonfuls of the Water, at the New and Full of the Moon, or at any other time for three Mornings fucceftively. It is affirmed, that this will break the Stone in the Kidneys. A good Salve for fore Lips. 'JpAKE an Ounce of Bees-wax, put it into an Ounce of good Sallad Oil, melt it over the Fire, and colour it with Alkany Roots 5 when it has boiled, and is of a fine Red, ftrain ir, and drop in three Pennyworth of Balfam of Peru 5 then pour it into the Bottoms of TeaCups, that it may come out in Cakes. This is alfo very good for fore Nipples. For a Loofenefs. \ 'J'AKE a good Quantity of Cork and boil it in Spring-water till the Liquor tafte ftrong of it, and drink a moderate Draught of this De- coftion from time to time, till you find Re- lief. 276 Appendix. To cure the Biting of a Mad Dog. T N two quarts of Strong Ale, boil two Heads of Gaiiick, a Handful of Sage, Rue, and Cinquefoil, and two Pennyworth of Treacle 5 let them boil till they come to a quart, and let the Patient take three or four Spoonfuls twice a Day. Alfo apply to the Sore, Dittany, Agri- mony and rutty Bacon beaten well together, to keep it from fettering. To encreafe Milk. TpAKE Fennel Seeds, bruife them and boil them in Barley Water, and drink it. To encreafe Milk in Nurfes. yf AKE Pottage of Lentils, and take it very ■plentifully. To dry up Milk in Womens Breafis. AKE a Quantity of Aqua Vita and Tweet Butter, temper them together, and anoint the Breafls with it, laying a brown Paper betwixt them. Repeat this as often as the Paper dries, till the Milk is dry’d up. A Remedy again[i Fits of the Mother. 'J’AKE the beffc Wine Vinegar, and diffolvc in it a good Quantity of Sea Salt, dip a Toft Linen Cloth into the Dcco&ion, and fold it four double, and apply them pretty warm to the Soles of the Feet, and let them be kept on till the Fit is over. yjppendix\ 277 Tor fore Mouth in Children. T)Ound fome Sage till you can prefs or fqueeze out two Spoonfuls of Juice, put it into a quarter of a pint of Verjuice, and boil it to a Sy- rup with fine Sugar, and dipping a Feather in it, anoint the Child’s Mouth often with it 5 do not rub it or touch it with a Cloth. To fop Bleeding at the Nofe. thePerfon hold Knot- grafs and Solomon's Seal in his Hand till it grow warm there, or longer, if need be. Take the long Catkins (which fome call Nut Bloflbms) that grow on Hazel Trees before they leaf, burn them to a Powder, but reduce them not intirely to Afhes, and blow fome of it with a Quill into the Noftrils, while the Blood is ifluing out, and let the Party drink Juice ofPlantane Water and Milk, and the Bleeding will flop. For Obftruttions. T N TO a quart Bottle of White-wine put two Ounces of Filings of Steel, let it (land for three Weeks, {hake it once a Day, then add a Dram of Mace, and let it ftand for a Week, then pour it off and put three quarters of a pound of Loaf Sugar into the Bottle in fmall Lumps, and put the Wine to it j as foon as the Sugar is dif- folv’d you may ufe it. A Spoonful at a time is a Dofe fufficient for a young Perfon, with as much Cream of Tartar as will lie on a Three-pence j Appendix. but an older Perfon may take double the Quan tity of each. Tor the Piles. rp AKE Balfam of Sulphur made with Oil of Turpentine and Ointment of Tobacco in equal Quantities $ mix them well together and anoint the Part aggrieved therewith. An experienced Medicine for the Pleurify. 'JpAKE the Quantity of frefli Stone-horfe Dung that a Hoife ihall difeharge himfelf of at one time, and while they are warm put to them as much good White-wine as will cover them let them (land for fome time to a£l on one another 5 then gently prefs out the Liquor through a clean Linen Cloth, and give a mode- rate Draught of this fomewhat warm from time to time, as need (ball require. To cure a ppuinfey. of the Pulp of Conserve of Rotes an Ounce, as much of the Pulp of CaJJia, of Album Grgcum a quarter of an Ounce j mix them well and make them into a fofc Electuary with Honey of Roles. Of this take half a Spoonful at a time. For a Rupture. TDRUISE Hemlock, heat it well, and apply it twice a Day, and keep the Party as (lill as may be. This will often cure without aTrufs. Appendix. 279 For the Stone. T%RY nn Handful of prickly Holly and pound *** it to Powder5 take from one Dram to two in a Draught of warm White-wine, with aPiece of Butter in it. Alfo take two or three Hand- fuls of Chickweed} make it hot and apply it as hot as it can be borne to the Navel, repeat it often. T1 prevent the Tooth-ach and keep the Teeth found. TJ UB the Teeth moderately with the Allies that remain in Tobacco Pipes, after the reft of the Tobacco has been confumed in Smokes and fome time after, if need be, wafti the Mouth with Water, but not too cold. A good Medicine for a fore Throat. BEAT the White of a new-laid Egg well, till you have reduc’d it to Water, then mix well with it fo much of the Conferve of red Rofes as will reduce it to a Toft Mafs. Put a Bit of this at a time in your Mouth, and let it melt leifurely. To flop Vomiting and firengthen the Stomach. rJ“'AKE Spearmint, Cinnamon and Barley Wa- ter, of each three Ounces, of Plague Wa- ter two Ounces, of Juice of Lemons one Ounce, of Confe&ion of Hyacinth two Drams, of Salt of Wormwood one Dram, Syrup of red Poppies an Ounce and a half, and three Leaves of Gold* mix them well, and fliake the Viol every time 280 Appendix. you give it, and give four Spoonfuls every four Hours. •J* AK E Agrimony, ftamp it fmall, and tem- per it with live Honey, fo that it is well moiftened, lay it to the Wound, and it willceafe aking in half an Hour. Buglofs and Honey will do the like. For an open Wound that continually akes. Sto heal Wounds. 'J'AKE Mallows, boil them well and ftamp them, then take Barrow’s Greafe and clean Barley Meal, mingle them all together, and make Salve of them. This is a very ready Healer. For all manner of Aches, Stroaks, Wounds, or any other Sores. 'J'AKE the Root of Henbane, and beat it till it is very tender, and then grind it in a Mortar, put to it a good Quantity of Wheat Flour, and mingle them well together, then Fry them in Oil of Olives, and lay it on a Cloth and apply it to the Sore as hot as it can be borne. Approved. FINIS. 1 Jan u a ry, uo//rJr_j fottpy o/ fii/JJryy ~fo c/ianae tAffJ^oyne of fffe/e yvmji/u/idJ if yVW/fc?, (y^al/i/^ C7'Jvrrfrt///)hj. Q77trA-e/y v. OAoAey Aj AAutrrLj 2 Second &P 4 j tS £Sa/eJ '^T'ryslj sa-n6nmej (iSuJ/srs/y {?v/6m) c27arty £sfi/h> 3 / .jfan/rs/ 5 Marc h. 7/'fa‘Jt CmrJs^ TBTarrfc#^ fa fa/ia/tye / e/ujwi ? Tfia/ty 7Si um/i vf {iSse/'dfut C (jowuo d/ardey yedfard y/reen dj?/ieaeAj 9/art dr/e/ead dd>aUe?KJ m/d /ream i/i/uen /A/euedJ \ /We'd and 11 June. . V^r.// (7nmp C&-aZ^ iWi/Z/e/f { j 16 'S&am/£ / (7/ie ?/ 'yttf/etfj vArfu /< vv£/ \ r/?f/rr ? 3/arfj . //rat/ * {:A///epnj'j 17 September 3f'SW/:u’- SCm&’s/)' i/aa/i^ a fhanqe (?a/ved faddinas id edica^ .%} ad and duyanan k of (for£j f/sres/nj t/ortJ andd&afj 'jfrtrafi/ { Aic/tenJ 18 ykvm/t &utj& 'W3aeom^ 2/eM/£^ ■> !%//#&/() 9/lu/kmmw (jream? y?/£yr 19 O CTOBER ////‘J6 (?oumo S/faual toL/uuyusr .. /aim 07} ano sJmtitJ 'C/'nca/ty &lou/}do r.omJwrt? lJtuitan.j &7/^ 20 ijeamd’ tfmn-fj

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