DOMESTIC ECONOMY; 
O Rj 
A COMPLETE SYSTEM 
ENGLISH HOUSEKEEPING: 
O F 
The moll approved Receipts, confirmed by Obfervation and Practice, In every 
reputable Englifh Book of Cookery now extant; befides a great Variety of 
others which have never before been offered to the Public. Alfo a va- 
luable Collection, tranflated from the Productions of Cooks of Eminence 
who have publifhed in France, with their refpedive Names to each Receipt; 
which, together with the ORIGINAL ARTICLES, form the moft com- 
plete Syftem of HOUSEKEEPING ever yet exhibited, under the following 
Heads, viz. 
’CONTAINING 
ROASTING, SOUPS, TARTS,' 
BOILING, SAUCES, PIES, 
MADI-BISHES, GRAVIES, PASTIES, 
FRYING, HASHES, CHEESECAKES, 
BROILING, STEWS, JELLIES, 
POTTING, PUDDINGS, PICKLING, 
FRICASSEES, CUSTARDS, P R ESE RV 1N G , and 
RAGOUTS, CAKES, -• CONFECTIONARY. 
To which is prefixed, in order to render it as complete and perfcdl as possible. 
AN ELEGANT COLLECTION OF LIGHT DISHES FOR SUPPER. 
ADAPTED FOR EVERY MONTH IN THE YEAR. 
THE COMPLETE BREWER 
ALSO 
CONTAI MHO 
familiar Inftrudlions for brewing all Sorts of Beer and Ale; including the proper 
Management of the Vault or Cellar. 
likewise 
THE FAMILY PHYSICIAN, 
•Being a Collection of the moft valuable and approved Prefcriptions by Mead, 
Sydenham, Tissot, Fothergill, Elliot, Buchan, and Others. 
MAXIMILIAN HAZLEMORE. 
LONDON: 
PRINTED FOR J. CRESWICK, AND CO, 
f 794’ TO THE PUBLIC. 
The numerous Publications on the ART of COOKERY 
may appear, on the firjl hlufh, to render any other Treatife 
on that fubjeCi unnecejfary ; but accurate examination will 
evince the propriety of the prefent Work. 
Without a defire to depreciate the productions of former 
Writers, on a fubjeCi apparently fo much exhaujied, I may 
venture to ajfert, that this Sy/lem of 
DOMESTIC ECONO MT; 
O R, 
COMPLETE ENGLISH HOUSEKEEPING* 
will be found to contain the ejfence of all preceding 
works on that fubjeCi, enriched with a variety of new and 
valuable receipts. I have carefully excluded all extra- 
vagant, and almof impracticable ones, which too frequently 
abound in hooks of this kind-, at the fame time have ftudi- 
oufly retained every thing that merits prefervation in all 
the productions extant on that fubjeCt. The mod frugal and 
leaf complicated dijhes have generally been preferred; 
though care has been taken that nothing fhould be omitted 
that might gratify the appetite of the epicure. 
In order to render this performance generally ufeful and 
acceptable, I have added, by way of fupplement, Instruc- 
tions in the Art of Brewing in all its Branches together with a collection of valuable Medical Receipts, 
under the title of 
THE FAMILY PHYSICIAN; 
COMPILED FROM THE WORKS OF 
BUCHAN, MEAD, SYDENHAM, FOTHERGILL, TISSOT, &c. &c. 
which will he found applicable to the relief of all common 
complaints incident to families, and which will be particu- 
larly ufeful in the country, where frequent opportunities offer 
of relieving the Diflreffed, whofe filiation in life will not 
enable them to call in Medical Aid; concluding with In- 
fmillions for the Recovery of Per fans apparently drowned, 
as publifhed by the Humane Society. 
The zvhole is intended as a Companion to Young Perfons 
on the Commencement of Houfekeeping; as well as an 
Afjiflant to Servants entrujled in any Department of a 
Family. 
I cannot omit this opportunity of inviting a candid examina- 
tion of my Performance, when I flatter myfelf its utility will 
not he difputed: If it contributes to the inflruSlion of the un- 
informed, the general comforts of families, and the relief of 
thofe who are affliAed with difeafe, my objett will be com- 
pletely attained. 
M. HAZLEMORE. CONTENTS 
Chap. 11. Of Roasting. 
Page 
GENERAL Instru&ions for 
roasting I 
To roast beef 2 
To roast a beef tongue 3 
Cold roast beef, family fashion 3 
To roast mutton and lamb ib 
To roast a haunch of mutton, ve- 
nison fashion 3 
Another way ib 
Another way 4 
To roast veal. Ib 
To roast pork ib 
To roast a pig 5 
Another way to roast a pig 6 
Another way ib 
To roast the hind quarter of a 
pig lamb fashion 6 
To make sauce for a pig ib 
Different sorts of sauce for a pig 
7 
To roast venison ib 
Another way ib 
Sweet sauce for venison or hare 8 
Sweet sauce of red wine for veni- 
son or roasted tongue ib 
Different sorts of sauces for veni- 
son ib 
To roast a green goose ib 
Sauce for a green goose ib 
To roast a goose ib 
Another way to roast a goose ib 
Sauce for a goose or duck 9 
To roast a turkey ib 
Another way ib 
Sauce for a turkey ib 
a 3 
A , r , Pa«e 
Another sauce for a turkey 1 o 
To roast fowls ib 
Another way ib 
Another way ib 
To roast chickens ib 
Another way 11 
To make egg sauce ib 
To roast ducks ib 
Another way ib 
To roast wild ducks or teal 12 
The best way to dress a wild duck 
ib 
To roast woodcocks or snipes ib 
Another way ib 
To roast larks ib 
Another way to roast larks 13 
To roast ruffs and rees ib 
Another way ib 
To roast pheasants or partridges 
ib 
Another way 14 
Another way ib 
To roast pigeons ib 
Another way ib 
To roast a hare ib 
Another way to roast a hare jy 
Different sorts of sauce for a hare 
ib 
To roast rabbits ib 
Another way ib 
To roast a rabbit hare fashion ib 
To roast lobsters ib 
Another way ib 
Another way ib 
Another way ib CONTENTS. 
VI 
Chap. 11. Of Boiling. 
page 
PRELIMINARY hints and 
observations 17 
To boil a ham 18 
Another way ib 
Another way ib 
Another way ib 
To boil a tongue ib 
Another way 19 
Another way ib 
To boil a chicken ib 
To boil a fowl ib 
Another way 20 
To make sauce for fowls ib 
To boil a turkey ib 
Another way ib 
Sauce for a boiled turkey 21 
To boil a duck ib 
Another way 22 
To boil a duck ora rabbit, with 
onions ib 
To boil pigeons ib 
Another, way ib 
To boil a partridge 23 
Another way ib 
Another way ib 
To boil pheasants ib 
To boil woodcocks ib 
To boil pickled pork ib 
_ , . PaSe 
To boil pig’s petitocs 24 
To boil salmon crisp ib 
Another way ib 
To boil salmon another way 25 
To boil a cod’s head and shoul- 
ders ib 
Another way ib 
To boil cod ib 
To boil salt cod ib 
To boil cod sounds 26 
To boil a turbot ib 
Another way ib 
To boil a pike 27 
Another way ib 
To boil a sturgeon ib 
Another way ib 
To boil rnackarel 28 
Another way ib 
To boil plaice or flounders ib 
Another way ib 
To boil seals ib 
Another way 29 
Another way ib 
To boil herrings ib 
Another way ib 
To boil eels 30 
Another way ib 
Chap. 111. Made Dishes of Beef 
page 
GENERAL instructions re- 
specting made dishes 31 
Browning for made dishes ib 
Beef a la mode 32 
Another way ib 
Another way ib 
Beef a la daube 33 
Beeftremblant—trembling beef 33 
Another way ib 
Beef ala royale—beef royal 34 
Beef olives ib 
Beef I’ecarlate—scarlet beef 35 
page 
Another way 35 
A fricando of beef ib 
Another way ib 
To ragoo a piece of beef 36 
To stew a rump of beef ib 
Anotherway ib 
Runap au ragout 37 
Rump of beef smoked ib 
To force the inside of a sirloin of 
beef ib 
Another way 3 8 
To boil beef steaks ib CONTENTS. 
page 
Another way 38 
To fry beef steaks ib 
Another way ib 
Another way 39 
To stew beef steaks ib 
Another way ib 
Beef steaks rolled Ib 
A rib of beef glade, with spinach 
40 
A porcupine of the flat ribs of 
beef ib 
To bake a leg of beef ib 
To dress a fillet of beef ib 
Another way ib 
Bouillie beef ib 
Beef In epigram 42 
To roast ox palates 5 4 
To stew ox palates ib 
To broil ox palates 43 
To ragoo ox palates ib 
Slices of fillet of beef with clear 
gravy and rocombole ib 
page 
To make a mock hare of a bul- 
lock’s heart 44 
To roast a bullock’s heart ib 
Cold roast beef marinaded ib 
Cold roast beef, family fashion ib 
To make collops of cold beef ib 
To stew neats’ tongues 45 
Neats’ tongues a la remoulade— 
neats’ tongues with a relishing 
sauce ib 
To force a neat’s tongue ib 
To marinade neats’ tongues ib 
A neat’s tongue en creplne—a 
neat’s tongue in a-veal caul 46 
To force a neat’s tongue and 
udder ib 
To pot neats’tongues ib 
Bouillis des tendrons de bceuf aux 
choux—Hodge-podge of 
with savoys 
Chap. IV. Made Dishes of Veal, 
page 
TO marinade a breast of veal 
48 
A ragoo of a breast of veal ib 
Another way ib 
To stew a breast of veal in its own 
sauce ib 
Breast of veal stewed -white ib 
Breast of veal stewed with peas or 
asparagus 49 
Breast of veal In hodge-podge ib 
To collar a breast of veal ib 
The gristles of a breast of veal 
with a white sauce 50 
To ragoo a neck of veal ib 
Neck of veal and sharp sauce ib 
Neck of veal stewed' 5 f 
Neck of veal stewed with celery 
ib 
Neck of veal a la braise ib 
Neck of veal a la royale ib 
Bombarded veal 52 
Another way ib 
Veal olives ala mode 5 3 
a 4 
page 
Fillet of veal stewed 5 3 
To ragoo a fillet of veal ib 
Leg of veal marinaded ib 
Leg of veal with white sauce ib 
Leg of veal daubed, or a la mode 
ib 
A leg of veal in disguise ib 
A leg of veal and bacon in dis- 
guise ib 
To stew a knuckle of veal ib 
Leg or knuckle of via1 and spi- 
nach ib 
Shoulder of veal a la Piedmo: - 
toise 3 j 
A harrico of veal ib 
To roast sweetbreads with aspa- 
ragus ib 
Forced sweetbreads 56 
Another way ib 
Sweetbreads as hedge hogs ib 
To ragoo sweetbreads ib 
Sweetbreads with mushrooms ib 
Sweetbreads a la daube c 7 CONTENTS. 
page 
To fry sweetbreads 57 
Loin of veal in epigram ib 
Veal ala Bourgoise 58 
A fricando of veal ib 
Veal rolls ib 
Calf’s head surprise ib 
Another way 59 
Calf’s head boiled 60 
Calf’s head the German way ib 
To stew a calf’s head 61 
To roast a calf’s head ib 
To hash a calf’s head ib 
To hash a calf’s head brown 62 
To hash a calf’s head vrhite ib 
To hash a cold calf’s head ib 
To dress a calf’s head the best way 
63 
To grill a calf’s head ib 
To collar a calf’s head to eat like 
brawn ib 
Veal palates ib 
Calf’s ears with lettuce 64 
Calf’s ears fried ib 
Calf’s ears housewife fashion ib 
A midcalf ib 
Calf’s heart roasted 65 
To roast a calf’s liver ib 
To stew a calf’s liver ib 
Calf’s liver with shallots ib 
To dress a calf’s liver in a caul ib 
To dress a calf’s pluck 66 
Calf’s feet with forcemeat ib 
page 
Calf’s feet with lemon sauce 66 
Ragoo of calf’s feet ib 
Calves feet and chaldron after the 
Italian way ib 
Veal cutlets 67 
Another way ib 
Veal cutlets in ragoo ib 
A savoury dish of veal ib 
Calf’s brains fried ib 
Calf’s brains with rice 68 
Veal gristles and green peas ib 
To dress Scotch collops white 
ib. 
Another way 69 
To dress Scotch collops brown 
ib 
Another way 69 
To dress Scotch collops the 
French way 70 
To hash veal ib 
To toss up cold veal white ib 
To fry cold veal ib 
To mince veal ib 
Calf’s chitterlings ib 
Veal steaks Venetian fashion ib 
Slices of veal Venetian fashion ib. 
To make calf’s foot jelly 72 
Another way ib 
To make savoury calf’s foot jelly 
ib 
’ Another way ib 
Veal collops 73 
Chap. V. Made Dishes of Mutton. 
page 
TO dress a leg of mutton to eat 
like venison 74 
Another way (see under the chap- 
ter of roasting, p. 3.) 
Leg of mutton Modena fashion 
ib 
Leg of mutton a la mode ib 
Leg of mutton ala haut gout ib 
Leg of mutton a la daube ib 
To ragoo a leg of mutton 75 
To dress a leg of mutton a la 
royale Jb 
page 
To roast a leg of mutton with 
oysters 75 
Another way 76 
Leg of mutton with Cockles ib 
To force a leg of mutton ib 
Split leg of mutton and onion 
sauce Jb 
To make mutton hams ib 
Jiggot of mutton with Spanish 
onions Jb 
Shoulder of mutton surprised 77 
A shoulder of mutton en epigram ib CONTENTS, 
page 
page 
A' shoulder of mutton called hen 
and chickens 77 
To boil a shoulder of mutton and 
onion sauce 'jS 
Breast of mutton grilled ib 
Another way ib 
To collar a breast of mutton ib 
Mutton kebobbed ib 
A harrico of mutton 7 9 
Another way ib 
A harrico of a neck of mutton ib 
Neck of mutton called the hasty 
dish 80 
To dress a neck of mutton like 
venison ib 
Neck of mutton larded with ham 
and anchovies ib 
To dress a neck of mutton 8» 
A basque of mutton ib 
Fillet of mutton with cucumbers 
ib 
To french a hind saddle of mut- 
ton ib 
To dress a saddle a St. Menehout 
82 
Mutton the Turkish way ib 
Saddle of mutton matted 82 
Mutton a la Maintcnon 83 
Chine of mutton with cucumber 
sauce ib 
Mutton rumps and kidnies ib 
Mutton rumps a la braise 84. 
To hash mutton ib 
Another way ib 
To hash cold mutton ib 
Oxford John 83 
A hodge-podge of mutton ib 
Mutton cutlets lover’s fashion Ib 
Mutton cutlets en surtout, or in 
disguise ib 
Mutton chops in disguise 86 
To broil mutton steaks ib 
Mutton steaks baked ib 
Sheeps’ tongues Provence fashion 
ib 
Sheeps’ tongues royal fashion ib 
Sheeps’ tongues plain family 
fashion 87 
Sheeps’ trotters of different fa- 
shions ib 
Sheeps* trotters fried in paste Ib 
Sheeps’ trotters aspic ib 
Chap. VI. Made. Dishes of Lamh. 
page 
f PO dress a lamb’s head 88 
A Lamb’s head and purtenance 
ib 
Lamb’s head, pontiffsauce ib 
To stew a lamb’s head 89 
Lamb’s head Conde fashion ib 
To force a leg of lamb ib 
To boil a leg of lamb, and loin 
fried go 
Another way ib 
To fry a loin of lamb ib 
To ragoo a fore quarter of-lamb 
ib 
To force a hind quarter of house 
lamb ib 
Two hind quarters of lamb with 
spinach 91 
page 
To force a hind quarter of lamb 
9* 
To bake lamb and rice ib 
Shoulder of lamb dauphin fashion 
ib 
Shoulder of lamb neighbour fa- 
shion 92 
Lamb’s sweetbreads ib 
To dress a dish of lamb’s bits ib 
Lamb chops en casarole ib 
Lamb chops larded 93 
Grass lamb steaks ib 
House lamb steaks ib 
To fry a neck or loi nof lamb ib 
Lambs’ ears with sorrel ib 
Lambs’ rumps fried of a bright co- 
lour ib CONTENTS 
X 
Chap. VII. Made Dishes of Pork, 
page 
TO barbecue a pig ,95 
Another way ib 
To dress a pig au Pere Duillet 96 
A pig matelot ib 
Collared pig ib 
To bake a pig 97 
A pig in jelly ib 
'To dress a pig like a fat lamb ib 
To dress a pig the French way 
ib 
To dress a pigs’pettitoes 98 
Another way ib 
A xagoo of pigs’ feet and ears ib 
Another way ib 
To barbecue a leg of pork 99 
To stuff a chine of pork ib 
Another way , ib 
page 
Hog’s head au sanglier, or wild 
boar fashion gg 
A hog’s head like brawn 100 
Ham a la braze ib 
To roast a ham, or a gammon of 
bacon ib 
To force hog’s ears ib 
Mock brawn x o 1 
Chine of pork, poivrade sauce ib 
Hogs’ tails of different fashions 
ib 
Hogs’ feet brazed and broiled ib 
To broil pork steaks ib 
Pork cutlets 102 
Pork steaks ib 
Toasted bread and ham with eggs 
ib 
Chap. VIII. Made Dishes of Poultry, &c. 
page 
GOOSE ala mode 103 
To marinade a goose ib 
To ragoo a goose 104 
To smoke a goose ib 
To stew giblets ib 
Another way ib 
Giblets a la turtle 105 
Turkey a la daube, to be sent up 
hot ib 
Turkey a la daube, to be sent up 
cold 106 
To stew a turkey brown the nice 
way ib 
Another way 107 
To stew a turkey with celery ib 
Another way ib 
Turkey a I’ecarlate—turkey of a 
scarlet colour 108 
Turkey with onions and pickled 
pork ib 
To roast a turkey the genteel 
way ib 
A turkey in jelly ib 
Pagc 
A turkey the Italian way 109 
Turkey in a hurry ib 
Turkics and chickens after the 
Dutch way no 
Turkey stuffed after the Ham- 
burg fashion ib 
To dress a turkey or fowl to per- 
fection ib 
A glazed turkey ib 
To roast a turkey with cray-fish 
111 
To hafh a turkey ib 
Another way ib 
To roast a fowl with chesnuts 
112 
To force a fowl with a ragoo of 
oysters ib 
A fowl with a sharp sauce ib 
A fowl a la braze ib 
Another way 113 
A fowl with its own gravy ib 
A ragoo of fowls ib 
To force a fowl ib CONTENTS 
page 
A fowl, servant fashion 113 
To marinade a fowl lb 
Fowls stuffed 115 
To hasli fowls ■ lb 
Another way lb 
Pullets a la St. Menehout lb 
To stew a fowl 116 
A nice way to dress a cold fowl 
lb 
To dress cold fowl or pigeon lb 
Chickens in savoury jelly lb 
Chickens cavalier fashion 117 
To make artificial chickens or 
pigeons ib 
Chickens In jelly lb 
Chickens after the Scotch man- 
ner lb 
Chickens roasted with forcemeat 
and cucumbers ib 
A currey the Indian way 118 
To stew chickens ib 
To force chickens ib 
Stewed chickens, or matlot 1 / 9 
Chickens chlringrate ib 
Chickens in aspic ib 
Chickens Italian fashion ib 
Chickens and tongues 120 
Chicken pulled ib 
To fry cold chickens Ib 
To broil chic, ens ib 
Another way ' lb 
To mince a chicken, or veal, for 
persons who are fick or weak 
121 
Chickens’ feet with forcemeat ib 
Ducks a la braze ib 
Another way lb 
Macedonian ducks 122 
Ducks a la mode ib 
To boil ducks the French way ib 
To boil ducks with onion sauce 
123 
Wild ducks, wigeon, or easter- 
ling, in perfe&ion ib 
To boil ducks a la Francoise ib 
To dress a duck with green peas 
ib 
Another way lb 
To hash a wild duck T24 
To hash ducks different ways ib 
Another way 124 
To dress a wild duck in perfec- 
tion ib 
To stew ducks ib 
Duckling rolled 125 
Pigeons en compte ib 
Another way lb 
Pigeons ala duxelle - ib 
Pigeons a la daube 126 
Pigeons in disguise ib 
Pigeons a la charmante 12 y 
Pigeons in fricandeau ib 
Pigeons au solid ib 
Pigeons surtout ib 
Pigeons transmogrified 128 
Pigeons a la braze ib 
A pupton of pigeons ib 
Pigeons in pimlico ib 
Pigeons royal fashion 129 
Boiled pigeons and bacon ib 
Pigeons a la soussel ib 
To stew pigeons 130 
Pigeons in savoury jelly' Jb 
To bake pigeons lb 
Pigeons in a hole ib 
Pigeons boiled with rice ib 
To brcfil pigeons 131 
Patridges in panes ib 
Patridges en aspic ib 
Patridges In ragoo with oranges 
132 
Patridges a la braze ib 
To stew partridges ib 
Patridges rolled 133 
Partridges broiled with sweet 
herbs ib 
Partridges with consommce sauce 
ib 
Patridges a la paisanne ib 
To hash a partridge or woodcock 
1 J34 
Pheasants a la braze ib 
Pheasants a la mongelas ib 
To stew a pheasant 135 
Pheasants a Pltalienne ib 
Snipes or woodcocks in surtout 
ib 
Snipes or woodcocks in sahny 136 
Another way ib 
Snipes with purslaiu leaves ib 
page CONTENTS. 
page 
Snipes duchess fashion 136 
The general method of dressing 
plovers 137 
Plovers perigord fashion ib 
To dress ortolans and quails ib 
r page 
To dress ruffs and rees 137 
Small birds in savoury jelly ib 
To dress larks pear fashion 138 
Larks a la Francoisc ib 
A ragoo of larks ib 
Chap. IX. Made Dishes of Hares, Rabbits, &c. 
page 
TO florendine a hare 139 
To dress a hare ib 
Hare a la daube 140 
To scare a hare ib 
A hare civet ib 
To stew a hare ib 
To hodge-podge a hare 141 
To jug a hare ib 
To bash a hare ib 
.Another way ib 
To collar a hare ib 
Hare cake 142 
page 
Hare cake in jelly 143 
Leveret kid fashion ib 
To florendine rabbits ib 
Rabbits surprise 143 
Rabbits en cassarole ib 
Another way ib 
To roast a rabbit hare fashion ib 
Portuguese rabbits ib 
Rabbits pulled ib 
A Scotch rabbit ib 
A Welch rabbit ib 
An English rabbit 144 
Chap, X. Turtles and Mock Turtle, 
page 
TO dress a turtle the West In- 
dia way 146 
Jo dress a turtle of about thirty 
pounds weight 147 
page 
Another way 148 
To dress a mock turtle 145 
Another way Iyo 
Mock turtle from calves’ feet ib 
XL Of Soups, 
page 
Observations on soups 
Rich vermicelli soup ib 
Another way 152 
Vermicelli soup with meat or fish 
ib 
Hare soup ib 
Soup a la reine ib 
Soup cressy 15 3 
Another way ib 
Almond soup ib 
Another way 154 
page 
Soup sante, or gravy soup 154 
Soup sante with herbs ib 
Soup sante the English way 155 
Cray-fish soup ib 
Plum porridge for Christmas *56 
Soup and bouillie ib 
A transparent soup ib 
Green peas soup 157 
Another way ib 
Soup a la musquetairc 158 
A common peas soup ib 
Another way ib 
Peas CONTENTS 
page 
Peas soup without meat 158 
White peas soup 159 
Partridge soup ib 
Soup a la Chartre ib 
Portable soup for travellers ib 
Macaroni soup 160 
Soupau Bourgois ib 
Onion soup ib 
page 
Ox cheek soup 161 
Soup Lorraine ib 
Dauphin soup 162 
Asparagus soup ib 
Calf’s head soup ib 
Gravy soup thickened with yel- 
low peas ib 
Giblet soup ib 
C« Ap . XII. Soups without Meat. 
page 
SOUP maigre 164 
Queen’s rice soup maigre ib 
Rice soup ib 
Oyster soup ib 
Another way 165 
Green peas soup ib 
Another way ib 
Onion soup 166 
Eel soup ib 
page 
Peas soup 166 
Mussel soup 167 
Barley soup ib 
Scate soup ib 
Egg soup ib 
Milk soup ib 
Milk soup the Dutch way ib 
Turnip soup Italian fashion ib 
Chap. XIII. Gravies and Broths. 
page 
BROWN gravy without meat 
169 
Good brown gravy ib 
Gravy for a turkey, fowl, or ra- 
goo ib 
To make gravy Ib 
Gravy for a fowl, when you 
have neither meat nor gravy 
ready 170 
Beef gravy ib 
Mutton or veal gravy ib 
page 
A strong fish gravy 170 
Mutton broth 171 
Another way ib 
Veal broth ib 
Scotch barley broth ib 
Beef broth 172 
Strong broth to keep for use ib 
Jelly broth ib 
Chicken broth ib 
Broth to sweeten the sharpness of 
the blood 17 j 
Chat. XIV. Fricasses, 
Tpage 
0 fricassee chickens 174 
A brown fricassee of chick- 
ens or rabbits ib 
A white fricassee of chickens or 
rabbits ib 
r. . Pa£e 
To fricassee rabbits brown 175 
To fricassee rabbits white ib 
To fricassee tripe ib 
Another way ib 
To fricassee ox palates ib CONTENTS. 
page 
Another way 176 
To fricassee calves’ tongues ib 
To fricasee neat’s tongues ib 
To fricassee calf’s feet ib 
To fricassee pigeons 177 
To fricassee lamb cutlets ib 
To fricassee sweetbreads brown 
ib 
To fricassee sweetbreads white ib 
To fricassee eels 178 
page* 
To fricassee carp roes 17 & 
To fricassee flounders and plaice 
ib 
To fricassee scate or thornback ib 
To fricassee cod sounds 179 
To fricassee oysters ib 
To fricassee eggs lb 
To fricassee mushrooms lb 
To fricassee artichoke bottoms 180 
To fricassee skirrets ib 
Chap, XV. Of Fish. 
PaSc 
TURBOT au court bouillon, 
with capers jBi 
To fry a turbot ib 
To bake a turbot ib 
Turbot with pontiff sauce 182 
Salmon a la braze ib 
To roll salmon ib 
To broil salmon 183 
Salmon in cases ib 
Salmon with shrimp sauce ib 
Haslets of salmon ib 
Salmon with sweet herbs 184 
To dress dried salmon ib 
To dress a jowl of pickled salmon 
ib 
To dress sturgeon ib 
Sturgeon boiled 185 
Sturgeon Mayence fashion, or a 
la Mayence ib 
To stew cod ib 
To bake a cod’s head ib 
To dress a cod’s head and shoul- 
ders 186 
To broil cod ib 
To dress salt cod ib 
Fresh cod with sweet herbs ib 
To crimp cod 18 7 
To dress cod sounds ib 
To broil cod sounds ib 
To broil crimp cod ib 
To dress herrings ib 
To fry herrings ib 
Another way 188 
Herrings with mustard sauce ib 
page 
To bake herrings 188 
Seals with forcemeat ib 
Seals ala Francoise 189 
Tostewsoals ib 
To stew soals, plaice, or flounders 
ib 
To fry soals 190 
Another way ib 
To marinade soals ib 
To fry whitings ib 
Another way ib 
To broil whitings or haddocks 
ib 
Mackarel ala raaitre d’hotel 191 
To boil mackerel whole ib 
Another way ib 
Mackerel au court bouillon ib 
To bake mackarel ib 
To stew a trout ib 
Trout a la Chartreuse 192 
To fry trout or perch ib 
To marinade trout ib 
Pike with forcemeat ib 
To stew pike 193 
To dress a brace of carp ib 
To stew carp white 194 
To stew carp brown ib 
To stew carp the best way ib 
Carp a la Jacobinc ib 
To dress carp au bleu 195 
To fiy carp ib 
To stew tench or carp ib 
To fry tench Ib 
To fry perch 196 CONTENTS. 
XV 
page 
To dress perch in water souchy 
196 
Smelts a la St. Menehout ib 
Smelts in savoury jelly ib 
To fry smelts ib 
To pitchcock eels 197 
Another way ib 
page 
Eel a la Nivernois 197 
To stew eels ib 
To broil eels ib 
To broil or roast eels 198 
To fry eels ib 
To bake sprats ib 
Chap. XVI. Of Sauce 
page 
SAUCE polvrade 199 
Sauce for a cod’s heads ib 
Parsley and butter ib 
Poor man’s sauce ib 
Another way, called by the 
French, sauce a pauvre homme 
ib 
Lemon sauce for boiled fowls ib 
Mushroom sauce for white fowls of 
all sorts 200 
Celery sauce ib 
Caper sauce ib 
Shallot sauce ib 
Egg sauce ib 
Apple sauce ib 
Onion sauce ib 
Another way 201 
Gooseberry sauce ib 
Fennel sauce ib 
Bread sauce ib 
Mint sauce ib 
Sauce Robert ib 
Another way ib 
Anchovy sauce ib 
Shrimp sauce 202 
To crisp parsley ib 
Plain sour sauce ib 
White sauce for fish ib 
page 
White sauce for fowls or chickens 
202 
A white sauce for veal ib 
Sauce ravigotte a la Bourgeois 
■203 
Sauce a la Nivernois ib 
Sauce for pheasants or partridges 
ib 
Sauce for a wild duck, teal, &c. 
Ib 
To make forcemeat balls ib 
Sauce for a boiled salmon ib 
An excellent sauce for most kinds 
of fish 204 
Oyster sauce ib 
Another way ib 
Aspic sauce ib 
Lobster sauce 205 
Another way ib 
A cullis for all sorts of ragoos and 
rich sauces ib 
A cullis for all sorts of butcher’s 
meat ib 
A cullis for fish 206 
Ham cullis jfo 
A white cullis ib 
A family cullis 207 
To make lemon pickle ib 
Chap. XVII. Elegant small Savoury Dishes of Vegetablesf 
Fruits, 
page 
ARTICHOKE bottoms with 
eggs 208 
To fry artichoke bottoms ib 
page 
A ragooof artichoke bottoms 208 
A ragoo of celery ib 
Another way ib 
To CONTENTS. 
. Page 
To fry celery 208 
Cucumbers stewed ib 
To ragoo cucumbers 209 
Cucumbers with eggs ib 
Cucumbers stuffed with forcemeat 
ib 
To ragoo mushrooms ib 
Another way 210 
To stew mushrooms ib 
Mushroom loaves ib 
Stewed peas and lettuce ib 
Another way ib 
Another way ib 
To ragoo asparagus 211 
Asparagus and eggs ib 
An amulet of asparagus ib 
To make an amulet ib 
An amulet with onions ib 
page 
To ragoo cauliflowers 21 i 
To boil potatoes ib 
To fry potatoes ib 
To mash potatoes ib 
To scollop potatoes lb 
To fry chardoons ib 
Chardoons a la fromage ib 
To stew pears 213 
to stew pears in a sauce-pan ib 
To bake pears ib 
Eggs and broccoli ib 
To broil eggs ib 
Eggs duchess fashion 214 
Spinach and eggs ib 
To force eggs ib 
To poach eggs with toasts ib 
Eggs with sausages * ib 
Chap, XVIII. Of Puddings, 
page 
PRELIMINARY observa- 
tions on puddings 215 
A baked almond pudding ib 
A boiled almond pudding ib 
Almond hog’s puddings ib 
A baked apple pudding 216 
Another way ib 
Apple dumplings ib 
An apricot pudding ib 
A batter pudding 217 
Another way ib 
A bread pudding lb 
A nice bread pudding ib 
A calf’s foot pudding ib 
A carrot pudding 2,1 B 
Green codling pudding* ib 
A custard pudding ib 
Damascene dumplings 219 
A gooseberry pudding ib 
A grateful pudding ib 
Hard dumplings ib 
A hasty pudding ib 
Herb pudding ib 
A hunting pudding 220 
An Italian pudding ib 
A lemon pudding ib 
A marrow pudding lb 
Another way ib 
* •„ . PaSc 
A millet pudding 221 
Norfolk dumplings ib 
An oat pudding ib 
An oatmeal pudding ib 
An orange pudding ib 
Peas pudding ib 
A plain pudding 222 
Another way ib 
An excellent plum pludding ib 
A potatoe pudding ib 
A quaking pudding ib 
A rabbit pudding 22 J 
A rice pudding ib 
A ground rice pudding ib 
A cheap plain rice pudding ib 
Another rice pudding ib 
A sagoo pudding 224 
A spoonful pudding ib 
A spinach pudding ib 
A suet pudding ib 
A tansey pudding ib 
A transparent pudding 225 
Vermicelli pudding ib 
Yeast dumplings ib 
A Yorkshire pudding ib 
Another way 226 
White puddings in skins ib 
Black puddings ib CONTENTS, 
Chap. XIX. Of Pies. 
page 
PRELIMINARY observa- 
tions on pies 227 
Paste for tarts ib 
Crisp paste foi tarts ib 
Another way ib 
Puff' paste ib 
Short crust ib 
A good paste for great pies 228 
A paste for custards ib 
Another way ib 
An apple pie ib 
An apple tart ib 
A beef steak pie 229 
A bride’s pie ib 
A calf’s foot pie ib 
A calf’s head pie ib 
A cherry pie 230 
A savoury chicken pie ib 
A rich chicken pie ib 
A codling pie ib 
A Devonshire squab pie 231 
A duck pie ib 
An eel pie ib 
An egg pie ib 
page 
A French pie 234 
A plain goose pie 232 
A rich goose pie ib 
A giblet pie ib 
A ham pie - ib 
A hare pie ib 
An herb pie for Lent 233 
A lobster pie ib 
Mince pies ib 
Another way 234 
Mutton and lamb pie ib 
An olive pie ib 
A partridge pie ib 
A pigeon pie 233 
A Cheshire pork pie ib 
A rook pie ib 
A rabbit pie ib 
A salmon pie ib 
A soal pie 236 
A sucking pig pie ib 
A sweet veal or lamb pie ib 
A savoury veal pie 237 
A venison pasty ib 
A vermicelli pie ih 
Chap. XX. Pancakes and Fritter St, 
page 
CREAM pancakes 238 
Common pancakes ib 
Batter pancakes ib 
Fine pancakes :/ ib 
Rice pancakes ib 
Pancakes called a quire of paper 
_ 239 
Cream pancakes ib 
Pink-coloured pancakes ib 
Clary pancakes ib 
Common fritters ib 
c v r • PaS£ 
Strawberry fritters 239 
Plain fritters 240 
Tansey fritters ob 
Currant fritters ib 
Royal fritters ib 
Apple fritters ib 
Hasty fritters ib 
Water fritters 24* 
Fine fritters ib 
Apple fraze ib 
Almond fraze ih CONTENTS. 
Chap. XXL Of Pickling. 
page 
GENERAL observations on 
pickling 242 
To pickle cucumbers ib 
To pickle cucumbers in slices 243 
To pickle mangoes ib 
To pickle onions 244 
Another way ib 
To pickle walnuts black ib 
Another way ib 
To pickle walnuts green 245 
To pickle French beans 246 
To pickle red cabbage ib 
page 
Another way 246 
To pickle mushrooms ib 
To pickle cauliflowers 247 
To pickle capers ib 
To pickle samphire ib 
To pickle beet roots 248 
To pickle barberries ib 
To pickle codlings ib 
Indian pickle, or peccadillo ib 
To pickle artichoke bottoms ib 
To pickle nasturtium buds 249 
C hap. XXII. Of Polling* 
page 
GENERAL observations on 
potting 250 
To pot beef ib 
To pot beef like venison ib 
To pot venison 251 
To pot a hare ib 
To pot eels ib 
To pot chars ib 
page 
To pot veal 252 
To pot salmon ib 
To pot tongues ib 
To pot lampreys ib 
To pot pigeons 25 3 
To pot woodcocks and snipes ib 
To pot moor game ib 
Chap. XXIII, Of Collaring. 
page 
GENERAL observations on 
collaring 254 
To collar a breast veal ib 
To collar beef ib 
To collar fat ribs of beef ib 
To collar a calf’s head 255 
To collar a pig ib 
page 
To collar venison 256 
To collar a br. Ast of mutton ib 
Mock brawn ib 
To collar salmon ib 
To collar cels 257 
To collar mackarel ib 
Chap. XXIV. Of Tarts, Custards, and Cheesecakes. 
page 
OBSERVATIONS on tarts, 
See. 259 
page 
A rasberry tart with cream 359 
To make rhubarb tarts ib 
A spU CONTENTS. 
page 
A spinach tart 260 
Tart dc moi ib 
Almond custards ib 
Another way ib 
Plain custards ib 
Another way ib 
Baked custards 261 
Orange custards ib 
Lemon custards ib 
Rice custards ib 
Fine cheesecakes 261 
Almond cheesecakes 262 
Common cheesecakes ib 
Lemon cheesecakes ib 
Bread cheesecakes ib 
Cheesecakes the French way, call- 
ed ramequins 263 
Citron cheesecakes ib 
Rice cheesecakes ib 
Chap, XXV. The Art of ConfeSionary. 
The Colours used in Confectionary. 
. • . , , , , Pasa 
fPO make the red colour 264 
The blue colour ib 
The yellow colour ib 
The green colour ib 
~ . , Pase 
10 make wafers . 270 
Icings for cakes ib 
Candying and Drying, 
To boil sugar, candy height 272 
To candy cassia ib 
To dry green gages ib 
Candied orange-flowers ib 
To candy ginger 273 
To candy lemon or orange peel ib 
To candy angelica ib 
Orange chips ib 
To dry damascenes 274 
To candy cinnamon ib 
To dry apricots ib 
To dry pear plums ib 
To dry currants in bunches 275 
Creams. 
Cream with eggs 276 
Pistachio cream ib 
Coffee cream ib 
Barley cream ib 
Codling cream ib 
Icecream 277 
Hartshorn cream ib 
Blanched cream ib 
Whipt cream ib 
Orange cream 278 
Spanish cream ib 
Steeple cream ib 
Snow and cream ib 
Burnt cream 279 
Lemon peel with cream ib 
Pompadour cream ib 
Of Cakes. 
General observations on cakes 265 
A bride cake ib 
A pound cake ib 
A good plum cake 266 
A common seed cake ib 
A rich seed cake ib 
A good common cake ib 
Portugal cakes ib 
A plain cake 267 
An almond cake ib 
Queen cakes ib 
Shrewsbury cakes ib 
Bath cakes ib 
Little fine cakes ib 
Orange cakes 268 
Gingerbread ib 
Little currant cakes ib 
Heart cakes ib 
Naples buiscuit 269 
Common biscuits ib 
French biscuits ib 
Savoy biscuits ib 
Drop biscuit ib 
Almond puffs 270 
Sugar puffs , ib 
German puffs ib 
Lemon puffs ib XX 
CONTENTS. 
page 
Preserving. 
General observations on preserv- 
ing 280 
Hartshorn jelly ib 
Another way ib 
Calves feet jelly 281 
Red or white currant jelly ib 
Black currant jelly ib 
Orange jelly ib 
Raspberry jelly ib 
Isinglass jelly ib 
Riband jelly 282 
Cherry jam ib 
Red raspberry jam ib 
Apricot jam ib 
Black currant jam 283 
Green gooseberry jam ib 
To preserve gooseberries whole 
without stoning ib 
To preserve apricots 284 
To preserve green apricots ib 
Syrup of quinces ib 
To preserve almonds dry ib 
To preserve damascenes 285 
A conserve of cherries lb 
Conserve of red roses, or any o- 
ther flower ib 
To preserve strawberries ib 
To preserve red currants In 
bunches 286 
Another way ib 
Currants preserved in jelly ib 
To preserve cherries with the 
leaves and stalks green ib 
Conserve of apricots ib 
To preserve currants for tarts 287 
To preserve raspberries ib 
To preserve grapes ib 
To preserve golden pippins ib 
To preserve cucumbers 288 
To preserve walnuts white ib 
page 
To preserve walnuts black 288 
To preserve walnuts green 289 
To preserve barberries for tarts ib 
To preserve fruit green ib 
To preserve oranges whole ib 
To preserve oranges carved 290 
To preserve morel cherries ib 
To preserve green gage plums 291 
To preserve white citrons ib 
To preserve lemons ib 
To preserve green codlings to keep 
all the year ib 
To preserve eringo roots 292 
Marmalade of oranges ib 
Red quince marmalade ib 
White quince marmalade ib 
Apricot marmalade 293 
Transparent marmalade ib 
Apple marmalade ib 
Syllabubs, Blanc-mange, Flum- 
mery, Ornaments, &c. 
A whipt syllabub 294 
Another way ib 
A lemon syllabub ib 
Solid syllabub ib 
Syllabub under the cow ib 
Everlasting syllabub 295 
Blanc-mange with isinglass ib 
Clear blanc-mange ib 
Blanc-mange with a preserved 
orange 296 
Flummery ib 
Another way ib 
Hartshorn flummery ib 
Welch flummery 297 
Yellow flummery ib 
Solomon’s temple in flummery ib 
Oatmeal flummery ib 
French flummery 298 
To make colouring for flummeries 
or jellies ib 
Chap. XXVI. Ornaments for grand Entertainments. 
page 
A DISH of snow 299 
Moonshine ib 
Floating island of apples ib 
Floating island of chocolate ib 
page 
A desert island 299 
A floating island 300 
A hedge-hog ib 
A fish pond 301 
Chap. CONTENTS. 
Chap. XXVII. Possets, Gruels, White-pots, 
page 
SACK posset 302 
Another way ib 
An orange posset ib 
Wine posset 302 
Ale posset ib 
Panada 303 
A sweet panada ib 
A white-pot ib 
A rice white-pot ib 
White caudle ib 
Brown caudle ib 
Salop 304 
Beef tea ib 
White wine whey ib 
page 
Water gruel 304- 
Barley gruel ib 
Sago ib 
Rice milk ib 
Barley water 305 
Another way ib 
Capillaire ib 
Orgeat ib 
Lemonade ib 
Gooseberry fool ib 
To mull wine 306 
Syrup of orange peel ib 
Syrup of maidenhair ib 
Chap, XXVIII. Made Wines. 
page 
Raisin wine 307 
Another way ib 
Elder wine ib 
Elder-flower wine ib 
Grape wine ib 
Orange wine 308 
Another way ib 
Red currant wine ib 
Another way ib 
, . Fge 
Birch wine 308 
Raspberry wine 309 
Turnip wine ib 
Gooseberry wine ib 
Cherry wine 310 
Cowslip wine jb 
Mead ib 
Cowslip mead ib 
Smyrna raisin wine ib 
Chap. XXIX, To prepare Bacon, Hams, &c. 
page 
TO make bacon 311 
Another way ib 
To cure hams ib 
Another way ib 
To salt tongues 312 
To make hung beef ib 
page 
Another way 3 12 
To pickle pork 313 
To make very fine sausages ib 
Another way ib 
Common sausages 314 
Oxford sausages ib 
Chap. XXX. Vegctahks, 
page 
Observations on dress- 
ing vegetables 315 
To dress artichokes ib 
To dress asparagus ib 
To dress beans ib 
To dress broccoli ib 
To dress cabbage, See. 316 
To dress carrots ' ib 
page 
To dress cauliflowers 316 
To dress French beans ib 
To dress parsnips ib 
To dress peas ib 
To dress potatoes ib 
To dress spinach 317 
To dress turnips ib CONTENTS. 
THE ART OF BREWING. 
page 
OF water proper for brewing 
318 
Necessity of keeping the vessels 
clean ib 
General rules for brewing ib 
The proper time for brewing 319 
The country or private way of 
business 321 
Of bottling malt liquors 323 
To recover a barrel of beer that 
has turned sour ib 
To recover a musty cask 324 
page 
An excellent composition for keep- 
ing beer with 324 
Another way ib 
To stop the fret in malt liquors ib 
To recover deadish beer ib 
To fine malt liquors ib 
To fine any sort of drink ib 
Andtherway ’ 325 
To cure cloudy beer ib 
To make cyder ib 
For fining cyder ib 
After it has fined 32^ 
THE FAMILY PHYSICIAN. 
To which is added the useful part of the Toilet. 
page 
WANT of appetite 327 
The asthma ib 
Dr. Mead’s prescription for the 
bite of a mad dog 328 
Burns ib 
Colds 329 
The Colic 330 
Consumption 331 
Chilblains ' 333 
Costiveness ib 
Common cough 334 
The cramp ib 
The dropsy 335 
The gout 336 
The gravel and stone 337 
The gripes in children 338 
The hooping, or chin cough 339 
The jaundice 340 
The itch 341 
A diarrhoea, or looseness 342 
Obstructions in young girls 343 
The bleeding and blind piles 344 
The quinsey or inflammation of the 
throat ; 345 
The rheumatism 347 
The rickets 348 
The scurvy 349 
page 
Spitting of blood, &c. 350 
The aphthae, or thrush 352 
The tooth-ach ifi 
The bite of the viper 354 
The sting of wasps, hornets, bees. 
See. Ib 
Worms ib 
Vomiting 355* 
Suppression of urine 357 
Bleeding at the nose ib 
Head-ach 358 
The ear-ach 360 
Pains in the stomach 361 
The heartburn ib 
The hiccup 362 
Dislocation, vulgarly called a 
breaking of the neck 363 
Rickets 364 
Melancholy 365 
Wounds 367 
Bruises 368 
General instru&ions which, if at- 
tended to, will infallibly pro- 
long life ib 
Elffluariest <viz. 
Ele&uary for the piles 373 
Electuary for the palsey ib CONTENTS 
page 
Eleduary for the rheumatism 37 3 
Lenitive eleduary ib 
Eleduary for the dysentry 374 
Ointments, viz. 
Yellow basilicum ointment 374 
Issue ointment ib 
Ointment of calamine ib 
Emollient ointment lb 
Clysters, viz. 
Laxative clyster 375 
Carminative clyster ib 
Oily clyster lb 
Turpentine clyster ib 
Tiniitires, viz. 
Sacred tindure, or tindure of 
hiera picra 375 
Volatile tindure of gum guaia- 
cum ib 
Tindure of black helebore ib 
Tindure of the bark 376 
Bolusses, viz. 
Federal bolus 376 
Purging bolus ib 
Astringent bolus lb 
Diaphoretic bolus ib 
Mixtures, viz. 
Astringent mixture 377 
Diuretic mixture ib 
Elixirs, viz, 
Stomachic elixir 377 
Paragoric elixir ib 
Powders, viz. 
Worm powders 377 
Purging worm powder 378 
Powder for the tape worm ib 
Astringent powder ib 
Pills, viz. 
Strengthening pill 378 
Stomachic pill 379 
Composing pill ib 
Pill for the jaundice ib 
Burns and Inflammations, Bruises, 
Sprains, aud Ulcers, all exter- 
nal, viz. 
Goulard’s extrad of Saturn 379 
Liniment for burns ib 
Tar water ib 
Draughts, viz. 
Anodyne draught 3 Bo 
Diuretic draught ib 
draught ib 
b4 
page 
Medical Wines, viz. 
Anthelmintic wine 3 8° 
Antimonial wine ib 
Bitter wine ib 
Infusions, viz. 
Bitter Infusion 381 
Infusion of the bark ib 
Infusion for the palsy ib 
Conserves, viz. 
Conserve of red roses 381 
Conserve of Hoes 382 
A most excellent remedy for a 
cold ib 
DecoFlions, viz, 
Decodion of logwood 382 
Decodion of the bark 383 
Compound decodion of the bark 
ib 
Plasters, viz. 
Stomach plaster 383 
Adhesive plaster ib 
Anodyne plaster 384 
Blistering plaster ib 
Gum plaster ib 
Method of destroying the putrid 
smell which meat acquires dur- 
ing hot weather ib 
Corns and Teeth, 
A remedy for curing corns on the 
feet 385 
To clean the teeth and gums, and 
make the flesh grow close to 
the root of the enamel ib 
To strengthen the gums, and fasten 
loose teeth ib 
A preservative from the tooth-ach 
ib 
A powder to clean the teeth ib 
An excellent preserver and .cleaner 
of the teeth ib 
Waters, viz, 
A receipt to make the genuine 
Hungary water 386 
To make rose water ib 
Diredions for making lavender- 
water ib 
To make orange-flower water 387 
Virgin’s milk, a soft and excellent 
cosmetic ib 
To take iron mould out of linen ib 
To take out stains of oil ib CONTENTS. 
page 
To take out the stains on cloth of 
whatever colour 388 
A soap that takes out all manner 
of spots and stains ib 
To cure warts ib 
Another safe and experienced me- 
thod ib 
To destroy fleas ib 
Another way ib 
Another way ib 
A liniment to destroy lice ib 
page 
A liniment to destroy nits 388 
Receipt to thicken the hair, and 
make it grow on a bald part 389 
To make hair black ib 
Simple means of producing the 
same effeCt ib 
Observations on a leech, kept for 
a weather glass ib 
Royal Humane Society. 
Their directions for the recovery 
of the apparently dead 390 Proper Articles to cover the Table every Month• 
J A N U A R r. 
FIRST COURSE. 
Chefnut Soup 
Leg of Lamb Petit Patties Boiled Chickens 
Chickens and Veal Pip Cod’s Head Roafl Beef 
Tongue Raifolds Scotch Collops 
Vermicelli Soup 
SECOND COURSE. 
Roaft Turkey 
Marinated Smelts Tartlets Mince Pies 
Roafted Sweetbreads Stands of Jellies Larks 
Almond Tart Maids of Honour Lobllers 
Woodcocks 
THIRD COURSE. 
Morels 
Artichoke Bottoms Dutch Beef fcraped Macaroni 
Cuftards Cut Paftry Black Cap* 
{Scolloped Oyfters Potted Chars Stewed Celery 
Rabit fricafleed 
FEBRUARY 
FIRST COURSE. 
Peas Soup 
Chickens Chicken Patty Mutton Cojlops 
Harrico of Mutton Salmon and Smelts Rump of Beef a la daub 
Pork Cutlets 
Sauce Robart Oyfter Patties Small Ham 
Soup Sante 
SECOND COURSE, 
Wild fowl 
Cardoons Dilh of Jelly Stewed Pippins 
Scolloped Oyfters Epergne Ragout Melc 
Compbrt Pears Caromel Artichoke Bottoms 
Hare 
THIRD COURSE* 
Two Woodcocks 
Cray-fifh Afparagus Preferved Cherries 
Pigs Eai s Cr'ocant Lamb Chops larded 
Blanched Almonds , 
and Ratlins Mulhrooms Prawns 
Larks a la furprife MARCH,. 
FIRST COURSE. 
Sheeps Rumps 
Chine of Mutton and 
ftewed Celery 
Veal Ccllops 
Soup Lorrain 
Almond Pudding 
Stewed Carp, or 
Tench 
Beef-fteak Pie 
Onion Soup 
Fillet of Pork 
Lamb’s Head 
Cajves Ears 
SECOND COURSE. 
Afparagus 
Ragooed Sweetbreads 
Cray-filh 
A Poulard larded and roafted 
Blancmange 
A trifle 
Cheefecakes 
Tame Pigeons roafted 
Prawns 
FricalTee of Rabits 
Fricaffee of Mufliroomt 
THIRD COURSE. 
Tartlets 
Cardoons 
Black Caps 
Ox Palates fhivered 
Potted Larks 
Jellies 
Potted Partridge 
Cocks’ Combs 
Stewed Pippins 
Spanilh Pea* 
Almond Checfecakcs 
APRIL. 
FIRST COURSE. 
Chickens 
Breaft of Veal in 
Rolio 
Lamb’s Tails a-Ia- 
Bafhemel 
Crimp Cod and Smelts. 
Marrow Pudding 
Spring Sopp 
Pigeon Pie 
Whitings boiled and broiled 
Cutlets a-la Maintenoa 
Beef Tremblant 
Tpnguc 
SECOND COURSE. 
Pucklings 
Tartlets 
Jellies and Syllabubs 
Tanfey 
Ribs of Lamb 
Afparagus 
Roaft Sweetbreads 
Stewed Pears 
Black Cap* 
Oyfter Loaves 
Mufliroom? 
THIRD COURSE, 
Mulhrooms 
Marinated Smelts 
Blanched Almonds 
Petit Pigeons 
French Plums 
Sweetmeats 
Railing 
Calves Ears a-la-braife 
Piftachio Nuts 
Oyfter Loaves 
Artichoke Bottom* m a r. 
FIRST COURSE. 
Calvert’s Salmon broiled 
Rabbits with Onions 
pigeon Pie raifed 
Qx Palates 
Veal Olives 
Vermicelli Soup 
Chine of Lamb 
Mackarel 
Collared Mutton 
Macaroni Tart 
Matelot of Tarae Duck 
SECOND COURSE. 
Green Goofc 
Cuftards 
Epergne 
Blancmange 
Roaft Chickens 
Afparagus 
preen Goofeberry Tarts . 
Lamb Cutlets 
Cocks’ Combs 
Creep Apricot Tarts 
Stewed Celery- 
THIRD COURSE. 
Lamb Sweetbreads 
Rhenifh Cream 
Compoft of Green Apricots 
Orange Jelly 
Ragout of Fat Livers 
Stewed Lettuce 
Lobfters ragooed 
Lemon Cakes 
Rafpberry Puffs 
Buttered Crab 
French Beans 
JUN£. 
FIRST COURSE, 
Chickens 
Lamb Pie 
Veal Cutlets 
Green Peas Soup 
Haunch of Venifon 
Turbot 
Neck ofVenifon 
Lobfter Soup 
Harrico 
Ham 
Orange Pudding 
SECOND COURSE. 
Peas 
Fricaffee of Lalnb 
Smelts 
Turkey Poults 
Apricot Puffs 
Half Moon 
Cherry Tart 
Roailed Rabbits 
Lobflers 
Roafted Sweetbreads 
Artichokes 
THIRD COURSE. 
Filtets of Seals 
,} * 
Peas 
Preferred Oranges 
Sweetbreads a-la-Blanche 
Potted Wheat Ears 
Green Goofeberry Tart 
Potted Ruff 
Lamb’s Tails a-la-braifc 
Ratafia Cream 
Forced Artichokes 
Matelot of Eels j u l r. 
Mackarcl, &c. 
Tongue and Turnips 
Herb Soup 
Boiled Qoofe and ftewed 
Red Cabbage 
Trout boiled 
FIRST COURSE. 
Brea ft of Veal 
a-la-braife 
Venifon Pafty 
Chickens 
Pulpetoß 
Neck of Venifon 
ATutton Cutlets 
SECOND COURSE. 
Roaft Turkey 
Apricot 
Jellies 
Green Codling Tart 
Roaft Pigeons 
Stewed Peas 
Sweetbreads 
.Cudard? 
Blancmange 
Fricaffee of Rabits 
Blaizcd Pippins 
THIRD COURSE. 
Apricots 
Cray-fiih ragooed 
Jcrufalem Artichokes 
Fricaffee ,of Rabbits 
Pains a-la-Ducheffe 
AT orel Cherry Tart 
Apricot Puffs 
Lamb Stones 
Forced Cucumbers 
Lobders a-la-braize 
Green Gage Plums 
AUGUST. 
FIRST COURSE. 
Fillets of Pigeons 
French Patty 
Chickens 
Stewed Soals 
Ham 
Cray-fifh Soup 
fillet of Veaf 
Whitings 
Turkcy a-la-daube 
Petit palsies 
Rofard of Beef Palates 
SECOND COURSE 
Macaroni 
Chcefecakes 
Matclot of Eels 
Roaft Ducks 
Tartlet 
Jellies 
Orange Puffs 
Leveret 
Fillets of Sgals 
Apple Pics 
Fricaffee of Sweetbreads 
THIRD COURSE. 
Stewed Peas 
Apricot Tart 
Prawns 
Partridge a-la-pair 
Potted Wheat Ears 
Fruit 
Scraped Beef 
Ruffs and Rees 
Cray-fifti 
Cut Paftry 
Blanched Celery SEPTEMBER. 
FIRST COURSE 
DUh of Filh 
Chine of Lamb 
Gravy Soup 
Road Beef 
Difh of Filh 
Chickens 
Pigeon Pie 
Harico of Mutton 
Veal Collop 
Almond Tart 
Ham 
SECOND COURSE, 
Wild Fowls 
Damafcene Tarts 
Crocant 
Maids of Honour 
Partridges 
Peas 
Sweetbreads 
Gray-filh 
Ragooed Lenders 
' Fritd Piths 
Fried Artichokes 
THIRD COURSE. 
Ragooed Palates 
Tartlets 
Epergne 
Cheefccakes 
Calves Ears a-la-braife 
Comport of Bifcuits 
Green Truffles 
Blancmange 
Fruit in Jelly 
Cardoons 
Ratafia Drop 
OCTOBER. 
FIRST COURSE. 
Cod and Oyller Sauce 
Neck of Veal a la braife 
Almond Soup 
■ Tongue and Udder 
Eroded Salmon 
Jugged Hare 
French Patty 
Chickens 
Small Puddings 
Fillet of Beef 
larded & roafted 
Torrent de Yeau 
SECOND COURSE. 
Stewed Pears 
Road Lobllcrs 
White Fricaffee 
Pheafant 
Apple Tarts 
Jellies 
Cullards 
Turkey 
Mu fh rooms 
Cyder Loaves 
Pippins 
THIRD COURSE. 
Fried Artichokes 
Almond Cheefccakes 
Amkt 
Sweetbread a la braife 
Potted Eels 
Fruit 
Potted Lobfters 
Larks 
Pig’s Ears 
Apricot Puffs 
Forced Celery N 0 V E M B E R. 
FIRST COURSE. 
■Veal Cutlets 
Two Chickens 
and Brocoli 
Beef Collops 
Difh of Fifh 
Roafled Turkey 
Vermicelli 
Soup 
Chine of Pork 
Difh of Fifh 
Ox Palates 
Leg of Lamb 
and Spinach 
Harrico 
SECOND COURSE, 
Woodcocks 
Apple Puffs 
Cfocants 
Lemon Tart 
Hare 
Sheeps Rumps 
Oyfter Loaves 
Blanc mange 
Difh of Jelly 
Ragooed Lobflers 
Lambs Ear* 
THIRD COURSE. 
Stewed Pears 
Gallantine 
Fillets of Whitings 
Pettit Patties 
Potted Chars 
Ice Cream 
Potted Cray-fifh 
Lambs’ Ears a la braife 
Fried Oyftcrs 
Collared Eels 
Pippins 
DECEMBER. 
FIRST COURSE. 
Cod’s Head 
Stewed Beef 
Soup Santc 
Chine of Lamb 
Soals fried and boiled 
Chickens 
Almond Puddings 
Fillet of Pork 
with lharp fauce 
Fricandeau ofVca! 
Calves Feet Pic 
Tongue 
SECOND COURSE, 
Wild Fowls 
Orange Puffs 
Jellies 
Tartlets 
Partridges 
Lambs Fry 
Gallantinc 
Prawns 
Sturgeon 
Savoury Cake 
Mufhrooms 
THIRD COURSE. 
Savoy Cakes 
Lambs Tails 
Jargonel Pears 
Ragooed Palates 
Dutch Beef Scraped 
Half Moon 
Potted Larks 
Fricaffee of Cray-fifh 
China Oranges 
Calves Burs 
Lemon Bifcuits 
N. B. Be careful to fend up all kinds of garden fluff fuitable to your meat, 
See. in your firft courfe, in different difhes on a watcr-difh on the fide table ; 
and all your fauce in boats or bafons, to anfwer each other at the corners. SUPPERS, 
Little Family Suppers of Four Things, 
Pat of Butter in a glafs 
Minced Veal 
Radilhts 
Poached Eggs on a toaft 
Halhcd Mutton 
Anchovy and Butter 
Scolloped or roafted Potatoes 
Pickles 
Sliced Ham 
Maintcnons 
Tart 
Rabbit Roafted 
Boiled Chicken 
Scolloped Oyfters 
Cold Beef or Mutton fliced 
Pickles 
Boiled Tripe 
Haflied Hare 
Bologna Saufage fliced 
Pat of Butter in a glafs 
Gudgeons fried 
Rafped Beef, and a Pat of 
Butter in the middle 
Blfcuits 
Duck roafted 
Potted Beef 
Roaftcd Chicken 
Checfecakes 
Saufages, with Eggs poached 
Tongue fliced 
Whitings broiled 
Calf’s Heart 
Eifcuits 
Veal Cutlet 
Tart 
Radifiies, and Butte* 
in the middle 
Afparagus 
follared Eel 
Houfe Lamb Steaks, a-la-fricaffee, 'white 
Pickles 
Chicken roafted Family Supbers of Five Things. 
Scotch Collops 
Potted Pigeon 
Salad 
Lobfter 
Peafe 
Butter fpun 
Eels broiled or boiled 
Tart 
Radilhes 
Sweetbread roafted 
Cold Veal hafhed 
Anchovies and Butter 
Plain Fritters 
Teal roafted 
Pickle* 
Prawns 
Pigeons roafted 
Tarts 
Cold Mutton flicecf 
Afparagus 
Poached Eggs and Spinach ftewed 
Slices of Beef 
Chickens roafted 
Mince Pies 
Baked Sprats 
Boiled Chickens 
Peafe 
Goofeberry Cream 
Paifc? Butter, 
and melted Butter 
Fricaffee of Ox Palates 
Duck roafted 
Sliced Tongue 
Tart 
Peafe 
Cray-fifti 
Boiled Chickens, Lemon-fauce 
Ham fliced 
Butter in a glafs 
Lamb’s Fry 
Radiflies 
Collared Beef 
Spitchcock Eel 
Rafpberry Fritters 
Pickles 
Veal Cutlet 
Giblets ftewed 
Collared Veal fliced 
Roafted Pigeons 
Tart 
Crab 
Potted Beef 
Buttered Lobfter 
Rafpberry Cream 
Calf’s Heart. 
Collared Pig’s Head DOMESTIC ECONOMY, 
'kS'c. (S’c. &c. 
Chap. I .—OfROASTING. 
WHEN you roaft meat of any kind, put a little fait and 
water in your dripping-pan ; bafte your meat a little 
with it; let it dry, then duft it well with flour; bafte it with 
frelh butter, and it will make your meat a better colour. Ob- 
ferve always to have a brilk, clear Are; it will prevent your 
meat from dazing, and the froth from falling. Keep it a good 
diftance from the fire. If the meat be fcorched, the outfide 
will be hard, and prevent the heat from penetrating into the 
meat, and will appear enough before it be little more than half 
done. Time, diftance, bailing often, and a clear fire, is the 
belt method I can prefcribe for roafting meat to perfection. 
When the fleam draws near the fire, it is a fign of its being 
enough; but you will be the belt judge of that from the time 
you put it down. Be careful, ■when you roaft any kind of wild 
fowl, to keep a clear brilk fire ; roaft them a light brown, but 
not too much. It is a great fault to roaft them till the gravy 
runs out of them, as that takes off the fine flavour. Tame 
fowls require more roafting; they are a long time before they 
are hot through, and mult be often baited to keep up a ftrong 
froth ; it makes them rife better, and a finer colour. Pigs and 
geefe Ihould be roafted before a good fire, and turned quick. 
Hares and rabbits require time and care, to fee the ends are 
roafted enough; when they are half roafted, cut the neck-lkin, 
and let out the blood, or when they are cut up they often ap- 
pear bloody at the neck. 
I mull defire the cook to order her fire according to what 
fhe is to drefs; if any thing very little or thin, then a pretty 
little brilk fire, that it may be done quick and nice; if a very 
large joint, then be fure a good fire be laid to cake. Let it 
be clear at the bottom; and when your meat is half done, 
move the dripping pan and fpit a little from the fire, and ftir 
up a good brilk fire; for, according to the goodnefs of your 
fire, your meat will be done fooner or later. 
General InJiruElions.  OF ROASTING, 
2 
As Toon as the meat is put to the fire, pour over It fome 
warm water, which afterwards throw away; this is very ne- 
ceffary to thofe who are nice in the drefling their meat, it be- 
ing a good deal handled in the fpitting ; lhake fome flour over 
it, bade it with butter, and do not put it too near the fire; this, 
with frequently balling it, a brilk fire, and allowing time 
enough, are the only means of roaftlng in perfection; when 
the fleam draws to the fire, the meat is done; flour and bafte 
it juft before it is fent to the table, that it may have a nice 
froth; always allow a longer time for the meat to roaft in 
frofty weather; take particular care to have the fpit clean, as 
nothing is more diiagreeable than a fpit-mark ; and remember, 
when the meat Is half done, to remove the dripping-pan and 
fpit a little from the fire, and ftir it; if it is a good fire before 
the meat is laid down, once flirting it will in general roaft a 
joint of meat. Never fait the meat before it is put to the fire, 
it draws out the gravy too much *, if it is to be kept fome time 
before it is drefled, (and indeed mutton and beef are not good 
frefh killed) be fure to dry it well with a cloth, and hang it 
where it will have a thorough air ; look at it every day and wipe 
off all the damp ; it will keep a long time. Some pepper it a 
little. 
7o ro'-jl Beef. 
Be fure to paper the top, and bafte it well all the time it is 
roafting, and throw a handful of fait on it. When you fee the 
fmoke draw to the fire, it is near enough; then take off the 
paper, bafte it well, and dredge it with a little flour to make a 
tine froth. Never fait your roaft meat before you lay it to the 
fire, for that draws out all the gravy. Take up your meat, and 
garnith your dilh with nothing but horfe-radifh. 
To roaft a piece of beef of about ten pounds, will take an 
hour and an half, at a good fire. Twenty pounds weight will 
take three hours, if it be a thick piece; but if it be a thin 
piece of twenty pounds weight, two hours and an half will do 
it; and fo on, according to the weight of your meat, more or 
lei's, Cbferve, in frofty weather your beef will take half an 
hour longer. GlaJJe, 22. 
To roaf a Beef-Tongue. 
Boil a tongue until it will peel, In broth or water, with fait 
and pepper, onions, carrots, parfnips, a nofegay*, two cloves of 
garlic, laurel, and thyme; then lard it as a fricandeau-f, and 
finifti it in roafting; ferve under it a reliihing fauce, or plain. 
Dalrymple, 53. 
* A faggot of parfey, onions, fhallots, Isfc. 
+ A piece of meat larded, brazed, and glazed. OF ROASTING. 
3 
Cold Roajl Beefy family fajhion. 
Slice three or four onions, and fry them in butter; when 
done, add a little broth, three fhallots chopped, pepper and fait* 
then put flices of cold beef to it, boil for a moment; when 
ready, add a liafonj made of three yolks of eggs and a little vi- 
negar. Cold beef is alfo very good with cold fauce, made of 
chopped parfley, fhallots* vinegar* oil, muftard, minced an- 
chovy, &c. Dalrympley 67. 
To roajl Mutton and Lamb-. 
As to roafting of mutton, the loin, the chine of mutton* 
(which is the two loins) and the faddle, (which is the two 
necks, and part of the fhoulders cut together) mull have the 
fkin raifed and fkewered on; and when near done, take off the 
fkin, bade and flour it, to froth it up. All other parts of mut- 
ton and lamb muft be roafted with a quick clear fire, without 
the fkin being raifed, or paper put on. You fhould always ob- 
ferve to bafte your meat as foon as you lay it down to roafl; 
fprinkle fome fait on, and when near done, dredge it with a 
little flour to froth it up. Garnifh mutton with horfe-radifh ; 
lamb with crcfles, or fmall falading. 
A leg of mutton of fix pounds will take an hour and a quar- 
ter ; of twelve pounds, two hours ; a fmall faddle, an hour and 
an half; a large one, near three hours. Paper a faddle. If 
garlic is not difliked, fluff the knuckle part of the leg with two 
or three cloves of it 5 a breaft will take half an hour at a brifk 
lire *, a large neck, an hour; a fmall one, a little more than half 
an hour 5 a fhoulder near as much time as a leg. For fauce— 
potatoes, pickles, falad, celery raw or ftewed, broccoli, French 
beans, cauliflower; 01*, to a fhoulder of mutton, onion fauce. 
Mafony 161. 
To roajl a Haunch of Muttony Venifon fajhion. 
To drefs a haunch of mutton, venifon fafliion, take a hind fat 
quarter of mutton, and cut the leg like a haunch. Lay it in a 
pan, with the back-fide of it down, and pour a bottle of red 
wine over it, in which let it lay twenty-four hours. Spit it, and 
roafl it at a good quick fire, and keep bailing it all the time with 
the fame liquor and butter. It will require an hour and an 
half roafting; and, -when it is done, fend it up with a little 
good gravy in one boat, and fweet fauce in another. A good 
fat neck of mutton done in this manner is efteemed delicate 
eating. Farley, 34. 
Cut a hind quarter of fat mutton like a haunch of venifon ; 
let it fleep in the fheep’s blood for five or fix hours; then let it 
Another tuay. 
i Congluiinating different liquors ‘without boiling. 4 
hang, in cold dry weather, for three weeks, or as long as it will 
keep fweet •, rub it well with a cloth, then rub it over with frefh 
butter; ftrew fome fait over it, and a little flour; butter a fheet 
of paper, and lay over it, and another over that, or fome pafte, 
and tie it round. If it is large, it will take two hours and an 
half roafting. Before it is taken up, take off the paper, or pafte, 
bafte it well with butter, and flour it. Let the jack go round 
very quick, that it may have a good froth. Sauce—gravy and 
currant jelly. Mafon, 161. 
OF ROASTING. 
Another way. 
Get the largeft and fattcft leg of mutton you can, cut out 
like a haunch of venifon, as foon as it is killed, whilft it is 
warm, it will eat the tenderer; take out the bloody vein, flick 
it infeveral places in the under fide with a fharp pointed knife; 
pour over it a bottle of red wine; turn it in the wine four or 
five times a day for five days, then dry it exceeding well with 
a clean cloth; hang it up in the air, with the thick end upper- 
moft, for five days; dry it night and morning, to keep it from 
being damp or growing mufty. When you roaft it, cover it 
with paper, and pafte it as you do venifon; ferve it up with 
venifon fauce. It will take four hours roafting. Raff aid, 107. 
To roaft Veal. 
As to veal, you muft be careful to roaft it of a fine brown; 
if a large joint, a very good fire; if a fmall joint, a pretty little 
brifk fire; if a fillet or loin, be fure to paper the fat, that you 
lofe as little of that as poflible. Lay it fome didance ftom the 
fire, till it is foaked; then lay it near the fire. When you lay 
it down, balle it well with good butter; and when it is near 
enough, bade it again, and dredge it with a little flour. The 
bread you mud road with the caul on till it is enough; and 
Ikewer the fweet-bread on the back-dde of the bread. When 
it is nigh enough, take off the caul, bade it, and dredge it with 
a little flour. Veal will take a quarter of an hour to a pound 
in reading; duff the fillet and fhoulder with the following in- 
gredients—a quarter of a pound of diet chopped fine, parfley 
and fweet herbs chopped, grated bread and lemon peel; pep- 
per, fait, nutmeg, and yolk of egg; butter may fupply the want 
of diet; road the bread with the caul on, till it is almod enough, 
then take it off; flour it, and bade it. Veal requires to be 
more done than beef. For fauce—falad, pickles, potatoes, 
broccoli, cucumbers raw or dewed, Fx-ench beans, peafe, cauli- 
flower, celery raw or dewed. Glajfe, 13. Mafon, 137. 
To roaft Pork. 
Pork muft be well done, or it is apt to forfeit. When you 
roaft a loin, take a fliarp pen-knife, and cut the Ikin acrofs, to 
make the crackling eat the better. The chine mud be cut, and OF ROASTING. 
5 
fo muft all pork that has the rind on. Roaft a leg of pork thus: 
—Take a knife, as above, and fcorc it; fluff the knuckle part 
with fage and onion, chopped fine, with pepper and fait; or cut 
a hole under the twift, and put the fage, &c. there, and fkewer 
it up with a fkewer. Roaft it crifp, becaufe moft people like the 
rind crifp, which they call crackling. Make fome good apple- 
fauce, and fend it up in a boat; then have a little drawn gravy 
to put in the difh. This they call a mock-goofe. The fpring, 
or hand of pork, if very young, roafted like a pig, eats very 
well; or take the fpring, and cut off the fliank or knuckle, and 
fprinkle fage and onion over it, and roll it round, and tie it with 
a firing, and roaft it two hours, otherwife it is better boiled. 
The fpare-rib fhould be bailed with a little bit of butter, a very 
little dull of flour, and fome fage fhred fmall; but we never 
make any fauce to it but apple-fauce. The beft way to drefs 
pork grifkins is to roaft them, bafte them with a little butter ahd 
fage, and a little pepper and fait. Few eat any thing with thefe 
but muftard. Pork muft be well done. To every pound, al- 
low a quarter of an hour. For example—a joint of twelve 
pounds weight, three hours; and fo on. If it be a thin piece 
of that weight, two hours will roaft it. Glajfe, 322. 
Mafon advifes to rub the pork over with a feather and fome 
oil inftead of fcoring. 
To roajl a Pig, 
Stick your pig juft above the breaft-bone, run your knife to 
the heart. When it is dead, put it in cold water for a few mi- 
nutes, then rub it over with a little roftn beat exceeding fine, or 
its own blood ; put your pig into a pail of fcalding water half a 
minute ; take it out, lay it on a clean table, pull off the hair as 
quick as poffible ; if it does not come clean off, put it in again. 
When you have got it all clean off, wafh it in warm water, then 
in two or three cold waters, for fear the rofin fhould tafte. Take 
off the fore feet at the firft joint, make a flit down the belly, and 
take out all the entrails *, put the liver, heart, and lights, to the 
pettitoes, wafh it well out of cold water, dry it exceedingly well 
with a cloth, hang it up, and when you roaft it, put in a little 
fhred fage, a tea-fpoonful of black pepper, two of fait, and a 
cruft of brown bread j fpit your pig, and few it up } lay it down 
to a brifk clear fire, with a pig-plate hung in the middle of the 
fire. When your pig is warm, put a lump of butter in a cloth, 
and rub your pig often with it while it is roafting. A large one 
will take an hour and a half. When your pig is a fine brown, 
and the fleam draws near the fire, take a clean cloth, rub your 
pig quite dry, then rub it well with a little cold butter, it will 
help to crifp it; then take a fharp knife, cut off the head, and 
take oft the collar; then take off the ears and jaw-bone, fplit 
the jaw in two. When you have cut the pig down the back, 6 
OF ROASTING. 
which muft be done before you draw the fpit out, then lay your 
pig back to back on your difh, and the jaw on each fide, the 
ears on each fhoulder, and the collar at the fhoulder, and pour in 
your fauce, and ferve it up. Garnifh with a cruft of brown 
bread grated. Raffald, 55. Farley, 34. 
Another way to roajl a Pig. 
The pig being prepared, as above, fpit it, and lay it to the 
fire, which muft be a very good one at each end, or hang a flat 
iron in the middle of the grate. Before you lay it down to the 
fire, Aired a little fage very fmall, take a piece of butter as big 
as a walnut, and a little fait and pepper; put this into the pig, 
and few it up ftrongly; then flour it all over, and continue to 
do fo till the crackling becomes hard. Take care to fave all the 
gravy that comes from it, and for this purpofe put a large bafon 
<or pan in the dripping-pan as foon as the gravy begins to run. 
When the pig is enough, ftir up the fire briflcly, take a coarfe 
cloth, with about a quarter of a pound of butter in it, and rub 
the pig all over till the crackling is quite crifp, when it muft be 
taken up. Lay it in the difli, and cut off the head with a fliarp 
knife; and, before you draw out the fpit, cut the pig in two. 
Cut off” the ears, and lay one at each end; divide the under 
jaw, and difpofe of them in the fame manner. Put the gravy 
you faved into fome melted butter, and boil them. Pour it into 
the difh, with the brains bruifed fine, and the fage mixed all to- 
gether, and ferve it up. Farley, 34, 35. Glaffe, 3. Raff aid, 55. 
Another way to roajl a Pig. 
Chop fome fage and onion very fine, a few crumbs of bread, 
si little butter, pepper, and fait, rolled up together; put it into 
the belly, and few it up before you lay down the pig ; rub it all 
over with fweet oil. When it is done, take a dry cloth and 
■wipe it; then take it into a difh, cut it up, and fend it to table 
with the fame fauce as aboye. 
At the time of the year when hdufe-lamb is very dear, take 
the hind quarter of a large roafting pig ; take off the fkin and 
roaft it, and it will eat like lamb, with mint-fauce, or with a falad 
or Seville orange. Half an hour will roaft it. Glade, 4. Far* 
ley, 36. 
To roajl the hind quarter of -a Pig, Lamb-fajhion. 
To make Sauce for a Pig, 
Chop the brains a little, then put in a tea-cup full of white 
gravy with the gravy that runs out of the pig, a little bit of an- 
chovy; mix near half a pound of butter with as much flour as 
will thicken the gravy, a flice of lemon, a fpoonful of white 
wine, a little caper liquor and fait; fliake it over the Are, and 
pour it into your difla. Some like currants: boil a few, and OF ROASTING. 
7 
lend them in a tea-faucer, with a glafs of currant-jelly in the 
middle of it, Raffald, 56. 
Different forts of Sauce for a Pig. 
Now you are to obferve there are feveral ways of making 
fauce for a pig. Some do not love any fage in the pig, only a 
cruft of bread \ but then you fhould have a little dried fage rubbed 
and mixed with the gravy and butter. Some love bread fauce 
jn a bafon, made thus:—take a pint of water, put in a good 
piece of crumb of bread, a blade of mace, and a little whole 
pepper; boil it for about five or fix minutes, and then pour the 
water off; take out the fpice, and beat up the bread with a good 
piece of butter, and a little milk or cream. Some love a few 
currants boiled in it, a glafs of wine and a little fugar; but in 
that you muft do juft as you like. Others take half a pint of good 
beef gravy, and the gravy which comes out of the pig, with a 
piece of butter rolled in flour, two fpoonfuls of catchup, and 
boil them altogether •, then take the brains of the pig and bruife 
them fine •, put all thefe together, with the fage in the pig, and 
pour into your difh. It is a very good fauce. When you have 
not gravy enough comes out of your pig, with the butter, for 
fauce, take about half a pint of veal gravy and add to it; or flew 
the pettitoes, and take as much of that liquor as will do for 
fauce, mixed with the other. —N. B. Some like the fauce fent 
in a boat or bafon. Glaffe, 4. 
Do roajl Venifdn, 
In order to roaft a haunch of venifon properly, as foon as you 
have fpitted it, you mull lay over it a large fheet of paper, and 
then a thin common pafte, with another paper over that. Tie 
it faft, in order to keep the pafte from dropping oft'; and if the 
haunch be a large one, it will take four hours roafting. As foon 
as it is done enough, take off both paper and pafte, dredge it 
well with flour, and bafte it with butter. As foon as it becomes 
of a light brown, difh it up with brown gravy or currant-jelly 
fauce, and fend up fome in a boat, Rajfald, 69. Farley, 34. 
Mafon. 208. 
Another way to roajl Venifon, 
1 ake a haunch of venifon and fpit it; rub fome butter all 
over your haunch j take four Iheets of paper well buttered, put 
two on the haunch ; then make a pafte with fome flour, a little 
butter and water ; roll It out half as big as your haunch, and put 
it over the fat part •, then put the other two flieets of paper on, 
and tie them with the fame packthread ; lay it to a brilk fire, 
and bafte it well all the time of roafting j if a large haunch of 
twenty-four pounds, it will take three hours and an half, except 
it is a very large fire, then three hours will do it. Smaller 
proportion. GF ROASTING, 
Sweet Sauce for Venifon or Hare, 
Melt Tome currant jelly in a little water and red wine, or fend 
in currant jelly only; or fimmer red wine and fugar for about 
twenty minutes. Mafny 322. 
Take a gill of water, with a little bit of cinnamon, the crumb 
of a French roll; add to it half a pint of red port or claret; 
fweeten it; let it boil till it is pretty thick, then run it through 
a fievc. Mafony 322. 
Sweet Sauce of red wine for Venifon or roofed Tongue. 
Different fort of Sauces for Venifon. 
You may take either of thefe fauces for venifon. Currant 
jelly warmed ; ora pint of red wine, with a quarter of a pound 
of fugar, fimmered over a clear fire for five or fix minutes; or 
a pint of vinegar and a quarter of a pound of fugar, fimmered 
till it is a fjrup. Glaffe, 10. 
To roast Geese. 
When your goofe is ready drefled, put in a good lump of but- 
ter, fpit it, lay it down, linge it well, dull it with flour, bafte it 
with frefh butter, bafte it three or four times with cold butter, 
it will make the flelh rife better than if you was to bafte it out 
of the dripping pan; if it is a large one, it will take three quar* 
ters of an hour to roaft it; when you think it is enough, dredge 
it with flour, bafte it till it is a fine froth, and your goofe a nice 
brown, and difh it up with a little brown gravy under it. Gar- 
jftfh it with a cruft of bread grated round the edge of your difh. 
Far ley, 38. Raffald, 58. 
To roof a Green Goofe. 
Sauce for a Green Goofe. 
Take fome melted butter, put in a fpoonful of the juice of 
forrel, a little fugar, a few coddled goofeberries, pour it into 
your fauceboats, and fend it to the table. Roffa/d, 58. 
To roaf a Goofe. 
Take a few fage leaves and two onions, and chop them as fine 
as poflible. Mix them with a large piece of butter, two fpoon- 
fuls of fait, and one of pepper. Put this into the goofe, fpit it, 
and lay it down to the fire ; finge it, and duft it with flour, and 
when it is thoroughly hot, bafte it with frefh butter. A large 
goofe will require an hour and an half before a good fire, and 
when it is done, dredge and bade it, pull out the fpit, and pout' 
in a little boiling water. Farley 38. 
Another way to roaf a Goofe. 
It muft be feafoned with fage and onion, cut very fmall, and 
mixed with pepper and fait j an hour will roaft it. Boil the OF ROASTING. 
9 
fage and onion in a little water before they are cut; it prevents 
their eating fo ftrong, and takes off the rawnefs. For fauce— 
gravy and apple-fauce. Alafo?u 268. 
When you roaft a goofe, turkey, or fowls of any fort, take 
care to finge them with a piece of white paper, and bafte them 
with a piece of butter *, dredge them with a little flour, and 
fprinkle a little fait on ; and when the fmoke begins to draw to 
the Are, and they look plump, bafte them again and dredge 
them with a little flour, and take them up, Glaffe, 5. 
Sauce for a Goofe or Duck. 
As to geefe and ducks, you fhould have fage and onions fhred 
fine, with pepper and fait put into the belly. 
Put only pepper and fait into wild-ducks, eafterlings. wigeon, 
teal and all other fort of wildrfowl with gravy in the difli, or, 
ibme like fage and onion in one. Glaffey 7, 
Do ronf a Turkey. 
A middle fized one will be roaftcd in an hour. Make a fluf- 
fing with four ounces of butter or chopped fuet, grated bread, a 
little lemon-peel, parflcy. and fweet herbs chopped pepper, 
fait , and nutmeg, a little cream and yolks of eggs ; fill the craw 
with this, or with force-meat; paper the breaft till near done, 
then flour and bafte it. For fauce—gravy alone, or brown ce- 
lery fauce, or mufhroom fauce. For a turkey-poult, gravy and 
bread fauce. Mafo?i, 278. 
A middling turkey will take an hour; a very large one, an 
hour and a quarter ; a fmall one, three quarters of an hour. 
Your fire muft be very good. Glaffe 13. 
Another way to roaf a Turkey. 
Hen turkeys are moftly preferable to cocks, for whitenefs and 
tendernefs ; the fmall flefhy ones are the moft efteemed, and 
they ought to be kept as long as the weather will admit. Make 
a forced-meat with the liver chopped, parfley, fhallots, fcraped 
lard, yolks of eggs, pepper, and fait. When properly truffed, 
give the turkey a few turns over the fire in a large ftew-pan with 
butter; fluff the force-meat under the breaft where the craw was 
taken out, and roaft it, with lemon flices upon the breaft to keep 
it white; flices of lard, and double paper. Serve with what 
ragoo you think proper, as mufhrooms, morels, fmall onions, 
or large Spanifh ones, girkins, fmall melons, cucumbers, truffles, 
green peas, fmall garden beans, endive, cardoons, roots of any 
fort, celery, craw-fifh, or any thing according to the feafon. 
Clermont, 226, 
Sauce for a Turkey. 
Cut the crufts off a penny loaf, cut the reft in thin flices, put 
it in cold water, with a few pepper-corns, a little fait and onion ;  OF ROASTING. 
boil it till the bread is quite foft, then beat It well; put in a 
quarter of a pound of butter, two fpoonfuls of thick cream, and 
put it into a bafon. Rajfald, 63. 
Take half a pint of oyfters, ftrain the liquor, and put the 
oyfters with the liquor into a faucepan with a blade or two of 
mace \ let them juft lump, then pour in a glafs of white wine; 
let it boil once, and thicken it with a piece of butter rolled in 
flour. Serve this up in a bafon by itfelf, with good gravy in the 
difh, for every body does not love oyfter-fauce. If you chufe it 
in the difh, add half a pint of gravy to it, and boil it up toge- 
ther. This fauce is good either with boiled or roafted turkies, 
cr fowls; but you may leave the gravy out, adding as much 
butter as will do for fauce, and gamifhing with lemon. 
Another Sauce for a Turkey. 
To ronft Fowls. 
When the fowls are laid to the fire, finge them with fome 
white paper, bafte them with butter, and then dredge over them 
fome flour; when the fmoke begins to draw to the fire, bafte 
and dredge them over again j let the fire be brifle, and fend 
them to table with a good froth. A large fowl will take three 
quarters of an hour; a fmall one twenty minutes. For fauce— 
gravy, egg-fauce, mufhrooms, and white or brown celery-fauce. 
Mafon. 262. 
Take your fowls when they are ready drefled, put them down 
to a good fire, finge, duft, and bafte them well with butter. A 
large fowl will be near an hour in roafting. Make a gravy of 
the necks and gizzards, ftrain it, put in a fpoonful of browning. 
When you difh them up, pour the gravy into the difh; ferve 
them up with egg-fauce in a boat. Rajfald, 64. 
A large fowl will take three quarters of an hour roafting; a 
middling one, half an hour; very fmall chickens, twenty mi- 
nutes. Your fire mult be very quick and clear when you lay 
them down. Glajfe, 14. 
Another way to ronjl Fowls, 
Another way to ronjl Fowls. 
Make fome force-meat with the flefh of a fowl cut fmall, and 
a pound of veal j beat them in a mortar with half a pound of 
beef fuet, as much crumb of bread, fome mufhrooms, truffles, 
and morels, cut fmall; fome lemon-peel grated fine, fome beaten 
mace, a few7 fweet herbs, and fome parfley, mixed together with 
the yolks of twro eggs ; bone the fowls, fill them with the force- 
meat, and roaft them. For fauce—ftrong gravy, with truffles, 
morels, and mufhrooms. Mafon, 263. 
To rcajl Chickens. 
Pluck your chickens very carefully, draw them, and cut off OF ROASTING. 
jhelr claws only, and trufs them. Put them down to a good 
fire, finge, dull, and bafte them with butter. A quarter of an 
hour will roaft them ; and when they are enough, froth them, 
and lay them on your dilh. Serve them up hot, with parfley 
and butter poured over them. Sarley, 38. Rnjfald, 65. 
A large chicken will take half an hour ; a fmall one, twenty 
minutes. For iauce—gravy, parfley and butter, or mulhroom 
fauce. Mafonii6'\. 
Make a little forced-meat with the livers, feraped lard, chop- 
ped parfley, fhallots, pepper and fait; fluff a couple of chickens 
with this, truffed for reading ; lay a couple of dices of lemon on 
the breads, and wrap them up with thin dices of lard and paper ; 
road them, and ferve up what fort of dewed greens you pleafe, 
as fpinach, cucumbers, See. Clermont, 207. 
Another way to roan Lhicktns. 
To make Egg Sauce. 
801 l two eggs hard, half chop the whites, then put in the 
yolks, chop them both together, but not very fine; put them in- 
to a quarter of a pound of good melted butter, and put it in a 
boat. RaffaUL 64- 
To road Ducks, 
Kill and draw your ducks ; then fhred an onion and a few 
fage leaves; feafon thefe with fait and pepper, and put them into 
your ducks. Singe, dull, and bafte them with butter, and a good 
fire will roaft them in twenty minutes ; for the quicker they are 
done, the better they will be. Before you take them up, dull: 
them with flour, and bafte them with butter, to give them a 
good frothing and a pleafing brown. Your gravy mull be made 
pf the gizzards and pinions, an onion, a tea-fpoonful of lemon- 
pickle, a few pepper-corns, a large blade of mace, a fpoonful 
of catchup, and the fame of browning. Strain it, pour it into 
your dilh, and fend it up with onion-fauce in a bafon. Farley% 
40. 
Seafon them with fage and onion flared, pepper, and fait; half 
an hour will roaft them- gravy-fauce, or onion-fauce. Always 
flew the fage and onion in a little water, as it prevents its eating 
flrong, and takes off the rawnefs. Mafon, 273. 
A wild duck will take full twenty minutes. Mafon, 273. 
Raffaldy 66. 
If you love them well done, a wild-duck will take twenty- 
five minutes. Glajfe, 14. 
A wigeon or eafterling will take near twenty minutes. Ma- 
f° » 273. 
A teal will be done in fifteen minutes. Mafon, 273. 
Teal will take eleven or twelve minutes roafting. ClaJJei 14. 
Another way to roajl Ducks. 12 
OF ROASTING. 
To roajl wild Ducks or Teal. 
When your ducks are ready drefied, put in them a fmall onion, 
pepper, fait, and a fpoonful of red wine; if the fire be good, 
they will road in twenty minutes; make gravy of the necks and 
gizzards, a fpoonful of red wine, half an anchovy, a blade or 
two of mace, a dice of an end of lemon,, one onion, and a little 
chyan pepper; boil it till it is waded to half a pint, drain it 
through a hair fieve, put in a fpoonful of browning, pour it 
on your ducks, ferve them up with onion-fauce in a boat. Gar- 
nidi your didi with rafpings of bread. Rajfald, 67. 
The beji may to drefs a Wild Duck. 
Fird half road it, then lay it in a didr, carve it, but leave the 
joints hanging together; throw a little pepper and fait, and 
fqueeze the juice of a lemon over it; turn it on the bread, and 
prefs it hard with a plate, and add to its own gravy two or three 
fpoonfuls of good gravy •, cover it clofe with another difh, and 
fet it over a dove ten minutes; then fend it to table hot in the 
didr it was done in, and garnidr with lemon. You may add a 
little re d wine, and a drallot cut fmall, if you like it; but it is 
apt to make the duck eat hard, unlefs you fird heat the 
and pour it in jud as it is done. Glajfe, 81. 
Having put your birds on a little fpit, take a round of a 
threepenny loaf and toad it brown ; lay it in a didr under the 
birds, and when you lay them down to the fire, bade them with 
a little butter, and let the trail drop on the toad. When they 
are roaded enough, put the toad in the didr, and lay the birds 
on it. Pour about a quarter of a pint of gravy into the difh, 
and fet it over a lamp or chafing-didr for three or four minutes, 
when the whole will be in a proper condition to be fent to the 
table. Oferve never to take any tiring out of a woodcock ox 
fnipe. 
To roafl Woodcocks or Snipes. 
Jnother may. 
Pluck them, but do not draw them; put them on a fmall 
fpit, dud, and bade them well with butter, toad a few dices of a 
penny loaf, put them on a clean plate, and fet it under the birds 
while they are reading. If the fire be good, they will take about 
ten minutes reading. When you draw them, lay them upon the 
toafts on the difh; pour melted butter round them, and ferve 
them up. Raffald, 66. 
Twenty minutes will road woodcocks, and fifteen minutes, 
fnipes. Mafoti, 274. 
A woodcock will require twenty-five minutes. Glajfe, 6. 
A fnipe will require twenty minutes reading. Glajfe, 6. 
To roajl Larks. 
Put a finall bird-fpit through them, and tie them on another; OF ROASTING. 
13 
roaft them, and all the time they are roafting, keep bafting them 
very gently with butter, and fprinkle crumbs of bread on them 
till they are almoft done; then let them brown before you take 
them up. 
The beft way of making crumbs of bread is, to rub them 
through a fine cullender, and put in a little butter into a ftew- 
pan; melt it, put in your crumbs of bread, and keep them 
Ifirring till they are of a light brown; put them on a fieve 
to drain a few minutes ; lay your larks in a difh, and the crumbs 
all round, almoft as high as the larks, with plain butter in a cup, 
and fome gravy in another. Glajfe, 6. 
Skewer a dozen of larks, and tie both ends of the ikewer to 
the fpit. Dredge and bafte them, and let them roaft ten mi- 
nutes. Break half a penny loaf into crumbs, and put them, 
with a piece of butter of the fize of a walnut, into a toflxng- 
pan, and having Ihaken them over a gentle fire till they are of a 
light brown, lay them between the birds, and pour a little melt- 
ed butter over them, Farley, 40. 
Another way to roajl Larks. 
Thefe birds are found in Lincolnfhire and the Me of Ely; 
the food proper for them is new milk boiled, and put over 
white bread, with a little fine fugar, and be careful to keep 
them in feparate cages. They feed very faff, and will die of 
their fat if not killed in time. Trufs them as you do a wood- 
cock, but draw them, and cover them with vine leaves. Glajfe. 
100. 
For fauce—good gravy thickened with butter, and a toaft; 
under them. Mafony 285. 
To rorji Ruffs and Rees. 
When you kill them, flip the flein off the head and neck 
with the feathers on, then pluck and draw them. When you 
roaft them, put them a good diftance from the fire; if the 
fire be good, they will take about twelve minutes. When they 
are roafted, flip the fldn on again with the feathers on; fend 
them up with gravy under them, made the fame as for a 
pheafant, and bread fauce in a boat, with crifp crumbs of 
bread round the edge of the difh. Raffald, 66. Farley, 41. 
Another way. 
To roajl Pheajants or Partridges. 
Pheafants and partridges may be treated in the fame man- 
ner. Daft them with flour, and bade them often with frefli 
butter, keeping them at a good diftance from the fire. A good 
fire will roaft them in half an hour. Make your gravy of a 
fcrag of mutton, a tea-fpoonful of lemon pickle, a large fpoon- 
ful of catchup, and the fame of browning. Strain it, and put  OF ROASTING. 
a little of It Into the difh ; ferve them up with bread fauce ih 
a bafon, and fix one of the principal feathers of the pheafanc 
in the tail. Farleyy 39. 
Let them be nicely roafted, but not too much; bafte them 
gently with a little butter, and dredge them with flour; fprmkle 
a little fait on, and froth them nicely up: have good gravy in the 
dilh, with bread fauce in a boat, made thus:—take about a 
handful or two of crumbs of bread, put in a pint of milk or 
more, a fmall whole onion, a little Avhole white pepper, a little 
fait, and a bit of butter; boil it all well up, then take the onion 
out, and beat it Avell with a fpoon. Take poverroy fauce in a 
boat, made thus:—chop four fhallots fine, a gill of good gravy, 
and a fpoonful of vinegar; a little pepper and fait; boil them 
up one minute, then put it in a boat. Glajfey 95, 
Another way. 
Make a little farcie * with the livres, bread crumbs, feraped 
lard or butter, chopped parfley, flaallots, mufhrooms, pepper, 
and fait; fluff the partridges with it, and Avrap them in flices 
of bacon and paper, or buttered paper only, and roaft them- 
D airy tupley 232. 
Another way. 
To roajl Pigeons. 
Scald, draw, and take the craAvs clean Out of your pigeons, 
and wafh them ia feveral waters. When you have dried them, 
roll a good lump of butter in chopped parfley, and feafon i£ 
with pepper and fait. Put this into your pigeons, and fpit, 
dull, and bafre them. A good tire will roaft them in twenty 
minutes, and when they are enough, ferve them up Avith pari- 
ley and butter for fauce, and lay round them bunches of afpa- 
ragus, if they be in feafon. Farley, 39. Raff a Id, 67. 
Take fome parlley fhred fine, a piece of butter as big as a 
walnut, a little pepper and fait; tie the neck-end tight; tie a 
firing round the legs and rump, and fallen the other end to the 
top of the chimney-piece. Bafte them Avith butter, and when 
they are enough, lay them in the difh, and they will fwim in 
gravy. You may put them on a little fpit, and then tie both 
ends together. Glajfey 6. 
Another way to roaft Pigeons. 
Take your hare when it is cafed; trufs it in this manner— 
bring the two hind legs up to its tides, pull the fore legs back, 
put your flcewer lirft into the hind leg, then in the fore leg, 
and thruft it through the body ; put the fore leg on, and then 
the hind leg, and a Ikewer through the top of the fhoulders and 
back part of the head, which will hold the head up. Make a 
To roaji a Hare. 
* A French term for forte-meat. OF ROASTING. 
pudding thus—take a quarter of a pound of beef fuct, as much 
crumb of bread, a handful of parfley chopped fine, fome fweet 
herbs of all forts, fuch as bafil, marjoram, winter favory, and a 
little thyme, chopped fine; a little nutmeg grated, fome lemon- 
peel cut fine, pepper and fait; chop the liver fine, and put in 
with two eggs; mix it up, and put it into the belly* and few or 
ikewer it up ; then fpit it and lay it to the fire, which muft be 
a good one. A good fized hare takes an hour, and fo on in 
proportion. Glaffe, 7. 
Another way to roaf a Hare. 
Skewer your hare with the head upon one flioulder, the fore 
legs .ftuck into the ribs, the hind legs double; make your pud- 
ding of the .crumb of a penny loaf, a quarter of a pound of beef 
marrow or fuet, and a quarter of a pound of butter; flared the 
liver, a fprig or two of winter favory, a little lemon peel, one 
anchovy, a little chyan pepper, half a nutmeg grated; mix them 
up in a light force-meat, with a glafs of red wine and two eggs; 
put it into the belly of your hare, few it up, put a quart of good 
milk in your dripping-pan, bafle your hare with it till it is re- 
duced to half a gill, then duft and bafle it well with butter. IF 
it b.s a large one, it will require an hour and an half roafling- 
jßaff aidy 69. Earley, 42. 
Differetit forts of Sauce for a Hare, 
Take for fauce, a pint of cream, and half a pound of frefk 
butter; put them in a faucepan, and keep birring it with a 
fpoon till the butter is melted, and the fauce is thick; then 
take up the hare, and pour the fauce into the difh. Another 
way to make fauce for a hare is, to make good gravy, thicken- 
ed with a little piece of butter rolled in flour, and pour it into 
your.difh. You may leave the butter out, if you do not like it, 
and have fome current jelly wanned in a cup, or red wine and 
fugar boiled to a fyrup, done thus—take .a pint of red wine, a 
quarter of a pound of fugar, and fet it over a flow fire to fim- 
mer for about a quarter of an hour. You may do half the 
quantity, and put it into your fauce-boat or bafon. 
They will take twenty minutes, or half an hour, according 
■to the fize ; hold their heads for a few minutes in boiling water 
before they are laid down. For fauce—parfley and butter, 
with the liver parboiled and Hired ; but they are heft Huffed 
with .chopped fuef, the liver part boiled and bruifed, bread 
crumbs, grated bread, and a little lemon-peel; chopped parfley 
and fweet herbs, yolk of egg mixed, pepper, fait, and nutmeg j 
gravy in the difli. Mafoti, 293. 
To roafl Rabbits. 
Another way to roafl Rabbits. 
Cafe your rabbits, fkewer their heads with their mouths  OF ROASTING. 
upon their backs, flick their fore legs into their ribs, and 
fkewer their hind legs double. Break half a penny loaf into 
crumbs, a little parfley, thyme, fweet marjoram, and lemon 
peel. Shred all thefe fine, and feafon them with pepper, fait, 
and nutmeg. Mix them up into a light fluffing, with two eggs, 
a little cream, and a quarter of a pound of butter. Put it into 
their bellies, few them up, and dredge and bafle them well with 
butter. Take them up when they have roafled an hour; chop 
the livers, and lay them in lumps round the edge of your difh. 
Serve them up with parfley and butter for fauce. Farleyy 42. 
Raffald. 68. 
To roajl a Rabbit Hare fajhion, 
Lard a rabbit with bacon, roafl It as you do a hare with a 
fluffing in the belly, and it eats very well. But then you muft 
make gravy fauce. But if you do not lard it, white fauce made 
thus—take a little veal broth, boil it up with a little flour and 
butter to thicken it; then add a gill of cream ; keep it flirring 
one way till it is fmooth, then put it in a boat, or in the difh. 
Clajfey 11. Mafony 294. 
To roajl Lobjbers. 
Put a fkewer into the vent of the tail of the lobfler, to prevent 
the water getting into the body of it, and put it into a pan of 
boiling water, with a little fait in it; and if it be a large one, it 
will take half an hour boiling. Then lay it before the fire, and 
bafle it with butter till it has a fine froth. Difh it up with plain 
melted butter in a boat. This is a better way than a&ually 
roafling them, and is not attended with half the trouble, jFar~ 
43* 
801 l your lobders, then lay them before the fire, and bade 
them with butter till they have a fine froth. Difh them up 
with plain melted butter in a cup. This is as good a way to the 
full as reading them, and not half the trouble. 
Another way. 
Another way. 
Half boil your lobder, rub it well with butter, and fet it 
before the dre; bade it all over till the died looks a dark 
brown ; ferve it up with good melted butter. Rajfaldy 40. 
More than half boil it; fet it in a Dutch oven, bade It well 
till nicely frothed; ferve it with melted butter. Mafony 251. 
Another way. OF BOILING. 
Chap. ll.—o/ BOILING. 
Preliminary Hints and Observations, 
NEATNESS being a moft material requifition in a kitchen* 
the cook (hould be particularly cautious to keep all the 
utenflls perfectly clean, and the pots and faucepans properly 
tinned. In boiling any kind of meat, but particularly veal, 
much care and nicety are required. Fill your pot with a fuffi- 
cient quantity of foft water, dull: your veal well with fine flour, 
put it into your pot, and fet it over a large fire. It is the cus- 
tom of feme people to put in milk to make it white j but this 
is of no ufe, and perhaps better omitted; for if you ufe hard 
Water, it will curdle the milk, give to the veal a brownilh yel- 
low caft, and it will often hang in lumps about it. Oatmeal 
will do the fame thing : but by dulling your veal, and putting 
it into the water when cold, it will prevent the foulnefs of the 
water from hanging upon it. Take the feum off clearly as foon 
as it begins to rife, and cover up the pot clofely. Let the meat 
boil as (lowly as poflible, but in plenty of water, which will 
make your veal rife and look plump. A cook cannot make a 
greater miftake than to let any fort of meat boil fall, fince it 
hardens the outfide before it is warm within, and contributes to 
difcplour It. Thus a leg of veal, of twelve pounds weight will 
take three hours and an half boiling 5 and the flower it boils, 
the whiter and plumper it will be. When mutton or beef is 
the objedlof your cookery, be careful to dredge them well with 
flour before you put them into the pot of cold water, and keep 
it covered •, but do not forget to take otF the feum as often as 
it rifes. Mutton and beef do not require fo much boiling ; 
nor is it much minded if it be a little under the mark; but 
lamb, pork, and veal (hould be well boiled, as they will other- 
wife be unwholefome. A leg of pork will take an hour more 
boiling than a leg of veal of the fame weight; but, in general, 
when you boil beef or mutton, you may allow an hour for every 
four pounds weight. put in the meat when the water is 
cold, is allowed to be the beft method, as it thereby gets warm 
to the heart before the outfide gets hard. To boil a leg of 
lamb of four pounds weight, you muft allow an hour and an 
half. Farleyi 16, 17. 52, 53. 
As to all forts of boiled meats, allow a quarter of an hour to 
every pound. Be Cure the pot is very clean, and fldm it well, for 
every thing will have a feum rife, and if that boils down, it 
makes the meat black. All forts of frefh meat you are to put 
in when the water boils, but fait meat when the water is warm. 
GlaJJe, 8, 18 
CSV BOILING. 
Fo boil a Ham, 
Steep it all night in foft water ; a large one fhould flmme?’ 
three hours, and boil gently two ; a finall one fhould fimmer 
two hours, and boil about one and an half. Pull off the fkin, 
rub it over with yolk of egg, ftrew on bread crumbs, fet it be- 
fore the fire till of a nice light brown. Mafoni 177, 
Another way to boil a Ham. 
Put your ham into a copper of cold water, and when it boils 
take care that it boils flowly. A ham of twenty pounds will 
take four hours and an half boiling ; and fo in proportion for 
one of a larger or fmaller fize. No foaking is required for a 
green ham ; but an old large ham will require iixteeil hours 
foaking in a large tub of a foft water. Obferve to keep the pot 
well fkimmed while your ham is boiling. When you take it up, 
pull off the fkin, and rub it all over with an egg, ftrew on 
crumbs of bread, bafte it with butter, and fet it to the fire till it 
is of a light brown. Farley, 17. 
When you boil a ham, put it into your copper when the 
water is pretty warm, for the cold water draws the colour out ; 
when it boils, be careful it boils very flowly. GlaJJey 8. 
Another way to boil a Ham. 
Steep your ham all night in water ; then boil it. If it be of 
a middle fize, it will take three hours boiling, and a fmall one 
two hours and an half. When you take it up pull oft'the Ikin, 
and rub it all over with an egg, Ifrew on bread-crumbs, bafie 
it with butter, and fet it to the fire till it be a light brown. 
If it be to eat hot, garnilh with carrots, and ferve it up. Rafo 
fold) 69. 
Another way to boil a Ham, 
If your ham has been long kept, foak it fome time; if frefh, 
you need not; pare it round and underneath, taking care no rufty 
part is left; tie it up with packthread, put it in a brazing-pan 
much of its own bignefs, with water, a faggot, a few cloves, 
thyme, and laurel leaves; boil on a flow fire about five hours, 
then add a glafs of brandy, and a pint of red wine ; finifli boil- 
ing in the fame manner. If to ferve hot, take up the fkin, and 
ftrew it over with bread-crumbs, a little parfley finely chopped, 
and a few bits of butter ; give it a colour in the oven, or with a 
falamander. If to keep cold, it will be better to leave the fkin 
on. Clermont, 169. 
Fa boil a Fongue. 
A tongue, if fait, foak it in foft water all night; boll it three 
hours; if frefh out of the pickle, two hours and an half, and 
put it in when the water boils; take it out and pull it; trim 
it j garnifh with greens and carrots, GlaJJey 9. Ma/ony 132. OF BOILING. 
Another way to boil a Tongue. 
'lf your tongue be a dry one, fteep it in water all night j then 
boil it three hours. If you would have it eat hot, flick it With, 
cloves, rub it over with the yolk of an egg, flrew over it bread- 
crumbs, bade it with butter, fet it before the fire till it is a light 
brown. When you dilh it up, pour a little brown gravy, or red- 
wine fauce, mixed the fame way as for vcnifon; lay fliccs of 
currant jelly round it.—N ,B.lfit be a pickled one, only wafh 
it out of water. Raffaldy 69. Farleyy 18. 
Another way to boil a Tongue. 
Lard a tongue with pretty large pieces, and boil it in the 
broth pot, or in water, with a few onions and roots. When it 
is done, peel it, and ferve it with broth, fprinkling a little pepper 
and fait over it. 
It is alfo ufed without larding, and being boiled frefh in this 
manner, is preferable to any thing elfe for uiince-pye-rneat. 
Clermont, 50. 
Put your chickens into fcalding water, and as foon as the 
feathers will flip off, take them out, otherwife they will make 
the Ikin hard. After you have drawn them, lay them in flam- 
med milk for two hours, and then trufs them with their heads 
on their wings. When you have properly finged and duffed them 
with flour, cover them in clofe cold water, and fet them over a 
flow fire. Having taken off the fcum, and boiled them flowly 
for five or fix minutes, take them off the fire, and keep them 
clofe covered for half an hour in the water, which will flew them 
lufficiently, and make them plump and white. Before you difh 
them, fet them on the fire to heat; then drain them, and pour 
over them white fauce. made the fame way as for boiled fowls. 
Farleyy 18. Mafony 262. 
A large chicken takes twenty minutes; a very fmall one, fif- 
teen. Mafony 262. Glajfey 9. 
Fowls, chickens, and hpufe-lamb, fhould be boiled in a pot 
by themfelves, in a good deal of water; and if any fcum arifes 
take it off. They will be both fweeter and whiter than if boiled' 
in a cloth. Glajfey p. 
To boil a Chicken. 
A large one will be boiled in half an hour. Boil It in a pot, 
by itfelf, fcum it very clean, it will be better than if boiled in a 
cloth ; pour fome melted butter over the bread; ferve it with 
tongue, bacon, or pickled pork; cabbages, favoys, broccoli; 
any greens or carrots, and oyfter fauce, white celery fauce, or 
white fauce. Mafony 262. 
A good fowl will be boiled in half an hour. Glajfe. 
To boil a Fowl. OF BOILING. 
Another way. 
When you have plucked your fowls, draw them at the rump, 
cut off the head, neck, and legs, take the breaft-bone very care- 
fully out, tkevver them with the ends of their legs in the body, 
tie them round with a ftring, finge and dull them well with flour, 
put them in a kettle of cold water, cover it clofe, and fet it on 
the fire ; when the fcum begins to rife, take it oft'; put on your 
cover, and let them boil very flpwly twenty minutes ; take them 
off, cover them clofe, and the heat of the water will Itew them 
enough in half an hour ; it keeps the fkin whole, and they will 
be both whiter and plumper than if they had boiled faft. 
When you take them up, drain them, and pour over them white 
fauce, or melted butter. Raff a Id, 63. Farley, 19. 
To make S uce for Fowls. 
801 l any bones or bits of veal, with a fmall bunch of fwcet 
herbs, an onion, a flice of lemon, a few white pepper corns, 
and a little celery; ftrain it ; there fhould be near half a pint ; 
put to it fome good cream, with a little flour mixed fmooth in it, 
a good piece of butter, a little pounded mace, and fome fait \ 
keep it ftirring; add muflirooms, or a little lemon juice, 
Mafon, 326. 
Make a fluffing with grated bread, oyfters chopped, grated 
lemon peel, pepper, fait, nutmeg ; about four ounces of butter, 
or fuet chopped, a little cream, yolks of eggs to make it a light 
fluffing; fill the craw ; if any is left, make it into balls; flour 
the turkey, put it into water while cold; take off the fcum as 
it rifes, and let it boil gently. A middling turkey will take 
about an hour. Boil the balls, lay them round it, with oyfter 
fauce in the difli, and in a boat. The fluffing may be made 
without oyfters, or it may be fluffed with forced-meat, or fau- 
fage meat, mixed with a few crumbs of bread and yolks of eggs. 
If oyfters arc not to be had, white celery fauce is very good, or 
white fauce. Mafon, 257. 
A little turkey will be done in an hour; a large one in an 
hour and an half, Glaffe, 9. 
To boil a Turkey. 
Let your turkey have no food the day before you kill it. 
When you are going to kill it, give it a fpoonful of allegar *, it 
will make it white, and eat tender. When you have killed it, 
hang it up by the legs for four or five days at leaft; when you 
have plucked it, draw it at the rump *, if you can take the breaft- 
bone out nicely, it will look much better. Cut off the legs, put 
the end of the thighs into the body of the turkey, fkewer them 
down, and tie them with a firing*, cut off the head and neck, then 
Another way to boil a Turkey. OF BOILING. 
grate a penny loaf, chop a fcore or more of oyftcrs fine, Ihred a 
little lemon-peel, nutmeg, pepper, and fait to your palate. Mix 
it up into a light forced-meat, with a quarter of a pound of but- 
ter, a fpoonful or two or cream, and three eggs; fluff the era vr 
with it, and make the reft Into balls, and boil them. Sew up the 
turkey, dredge it well with flour, put it into a kettle of cold water, 
cover it, and fet it over the fire. When the feum begins to rife, 
take It off, put on your cover, and let it boil very flowly for half 
an hour; then take off your kettle, and keep it clofe covered. If 
it be of a middle fize, let it ftand half an hour in the hot water, 
the fleam being kept in, will ftew it enough, make it rife, keep 
the fkin whole, tender, and very white. When you difh it up, 
pour over it a little of your oyfter-fauce, lay your balls round it, 
and ferve it up with the reft of your fauce in a boat. Garnifh 
with lemon and barberries.—N.B. Obferve to fet on your tur- 
key in time, that it may ftew as above : it is the beft way I ever 
found to boil one to perfection. When you are going to difh it 
up, fet it over the fire to make it quite hot. Rajfald, 60. 
Mr. Farley, in his London Art of Cookery, has the fame re- 
ceipt as the above, page 19, excepting a trifling alteration in the 
language. 
Sauce for a boiled Turkey. 
The beft fauce for a boiled turkey, is good oyfter and celery 
fauce. Make oyfter-fauce thus:—take a pint ofoyfters, and fet 
them off; ftrain the liquor from them, and put them in cold 
water, and wafh and beard them ; put them into your liquor in 
a ftew pan, with a blade of mace, and fome butter rolled in 
flour, and a quarter of a lemon ; boil them up, then put in half 
a pint of cream j and boil it all together gently ; take the lemon 
and mace out, fqueeze the juice of the lemon into the fauce, then 
ferve it in your boats or bafons, Make celery-fauce thus :—take 
the white part of the celery, cut it about one inch long ; boil it 
in fome water till it is tender, then take half a pint of veal broth, 
a blade of mace, and thicken it with a little flour and butter; 
put in half a pint of cream, boil them up gently together ; put 
in your celery, and boil it up, then pour it into your boats, 
Glafe, 9. 
To boil a Duck. 
As foon as you have fcalded and drawn your ducks, let them 
remain for a few minutes in warm water. Then take them out, 
put them into an earthen pan, and pour a pint of boiling milk 
over them. Let them lie in it two or three hours, and when 
you take them out, dredge them well with flour ; put them into 
a copper of cold water, and cover them up. Having boiled 
flowly about twenty minutes, take them out, and Another them 
with onipn-lauce. Farley, 20. OF BOILING. 
Another •way to boil a Duel, 
Four boiling milk and water over your duck ; let it lie an 
Lour or two ; boil it gently in plenty of water full half an hour. 
•—Onion-fauce, Mafon, 271. 
Boil your duck, or rabbit, in a good deal of water ; be fare tor 
Ikim your water, for there will always rife a feum, which if it 
boils down, will difcolour your fowls, &c. They will take 
about half an hour boiling. For fauce—your onions muft be 
peeled, and throw them into water as you peel them *, then cut 
them into thin dices, boil them in milk and water, and {kim the 
liquor. Half ah hour will boil them. Throw them into a 
clean fleve to drain j chop them, and rub them through a cul- 
lender j put them into a faucepan, fhake in a little flour; put to 
them two or three fpoonfuls of cream, and a good piece of but- 
ter ; flew them all together over the fire till they are thick and 
fine ; lay the duck, or rabbit, in the difh, and pour the fauce all 
over. If a rabbit, you muft pluck out the jaw-bones, and flick 
one in each eye, the fmall end inwards. 
Or you may make this fauce for change :—take one large 
onion, cut it fmall, half a handful of parfley clean w. flied and 
picked; chop it fmall, a lettice cut fmall, a quarter of a pint of 
good gravy, a good piece of butter rolled in a little flour ; add a 
little juice of lemon, a little pepper and fait. Let them all ftew 
together for half an hour ; then add two fpoonfuls of red wine. 
This fauce is moft proper for a duck. Lay the duck in your 
difh, and pour the fauce over it. GlaJJe H2. 
To boil a Duchy or a Rabbity •with Onlotis. 
To boil Pigeons, 
Scald and draw your pigeons, and take out the craw as clean 
as poflible. Wafh them in feveral waters, and, having cut oft’ 
the pinions, turn their legs under their wings, dredge them, and 
put them into foft cold water. Having boiled them very llowly 
a quarter of an hour, dilh them up, and pour over them good 
melted butter. Lay round them a little broccoli, and ferve them 
up with butter and parfley. Farley, 20. 
Pigeons will not take more than a quarter of an hour boiling. 
They fhould be boiled by themfelves, and may be eaten with 
bacon, greens, fpinach, afparagus, or parfley and butter. Ala~ 
f°”t 27 5. 
Another way. 
Boil your pigeons by themfelve§ for fifteen minutes; then 
boil a handfome fquare piece of bacon, and lay in the middle; 
flew feme fpinach to lay round, and lay the pigeons on the fpi- 
mch. Garnifh your difh with parfley laid in a plate before the 
fire to crifp. Or you may lay one pigeon in the middle, and OF BOILING. 
23 
the reft round, and the fpinach between each pigeon, and a flice 
of bacon on each pigeon. Garnilh with llices of bacon, and 
melted butter in a cup. 
Boil your partridges quick in a good deal of water, and fifteen 
minutes will be fufficient. For fauce—take a quarter of a pint 
of cream, and a piece of frefh butter as large as a walnut; ftir it 
one way till it is melted, and pour it into the dilh, Farley, 21. 
To boil a Partridge. 
Trufs two or three partridges as for boiling ; lard them with 
ham, bacon, and anchovies j braze them as ul’ual •, when done, 
ikirn and lift the fauce, and add a little cullis. When ready to 
ferve, add the fqueeze of a lemon. Dalrymple, 234. 
Another way. 
Another way. 
Let your partridges be covered with water. Fifteen minutes 
will boil them. For fauce—celery-fauce, liver-fauce, mufh- 
room-fauce, or onion-fauce. Mafon, 303. 
To boil Phcafants. 
Boil them in a great deal of water; if large, three quarters of 
?n hour will boil them ; if final), half an hour. For fauce— 
white celery Hewed and thickened with cream, and a bit of but- 
ter rolled in flour. Lay the pheafants in the difla, and pour the 
fauce over them. Mafon, 306. kklnffe, pfl. 
Obferve fo to flew your celery, that the liquor may not be all 
wafted before you put in your cream. Scafon with fait to your 
palate. Garnifh with lemon. 
To boil Woodcocks. 
Take a pound of lean beef, cut it into pieces, and put it into 
2 fauce-pan, with two quarts of water, an onion ftuck with three 
or four cloves, two blades of mace, and fome whole peppers 
boil all thefe gently till half is wafted ; then ftrain it off into an- 
other faucepan. Draw the woodcocks, and lay the trail in a 
plate; put the woodcocks into the gravy, and let them boil for 
twelve minutes. While they are doing, chop the trail and liver 
fmall, put them into a fmall faucepan with a little mace, pour 
pn them five or fix fpoonfuls of the gravy the woodcocks are 
boiled in; then take the crumb of a Hale roll, rub it fine in a 
difh before a fire; put to the trail, in a fmall faucepan, half a 
pint of red port, a piece of butt er rolled in flour ; fet all over the 
fire, and fhake it round till the butter is melted ; then put in the 
crumbs of bread, and fhake the faucepan round Lay the 
woodcocks in the difla, and pour the fauce over them. Mafont 
?73* GY#, 99- Farley, 2r. 
Ho boil Pickled Pork, 
Be fure you put your pork in when th,e water boils, If a 24 
OF BOILING 
middling piece, an hour will boil it; if a very large piece,an 
hour and an half, or two hours. If you boil pickled pork too 
long, it will go to a jelly. You will know when it is done, by 
trying it with a fojk. GlaJJe, 20. 
Pork fhould be very well boiled j a leg of pork of fix pound? 
svill take about two hours; the hand muft be boiled till very 
tender. Serve it up with peafe-pudding, favoys, or any greens. 
Mafon, 175. 
Take up the heart, liver, and lights, when they have boiled 
ten minutes, and Ihred them pretty fmall; let the feet boil till 
they are pretty tender, then take them out and fplit them; 
thicken your gravy with flour and butter, put in your mince-meat 
a flice of lemon, fpoonful of white wine, a little fait, and boil it 
a little ; beat the yolk of an egg, add to it two fpoonfuls of good 
cream, and a little grated nutmeg; put in your pettitoes, fhake 
it over the fire, but do not let it boil. Lay fippets round your 
difh, pour in your mince-meat, lay the feet over them the fkin 
fide up, and fend them to the table. Rajfa'.d, 57. 
ST<? boil Pigs' Pettitoes. 
Po boil Salmon crifp. 
When the falmon is fealed and gutted, cut off the head and 
tail, cut the body through into flices an inch and an half thick, 
throw them into a large pan of pump-water. When they are 
all put in, fprinkle a handful of bay-fait upon the water, ftir it 
about, and then take out the fifh j fet on a large deep ftew-pan, 
boil the head and tail, but do not fplit the head ; put in fome 
fait, but no vinegar. When they have boiled ten minutes, fkinl 
the water very clean, and put in the flices. When they are 
boiled enough, take them out, lay the head and the tail in the 
difh, and the flices round. This muft be for a large company. 
The head or tail may be drefled alone, or with one or two flices; 
or the flices alone. 
It is done in great perfe&ion in the falmon countries; but if 
the falmon is very frefh, it will be very good in London. Jula~ 
filly 213. 
Another way. 
Scale your falmon, take out the blood, wafh it well, and lay 
it on a fifh-plate *, put your water in a fifh-pan with a little fait. 
When it boils, put in your fifh for half a minute, then take it 
out for a minute or two. When you have done it four times, 
boil it till it is enough. When you take it out of the fifh-pan, 
fet it over the water to drain; cover it well with a clean cloth 
dipped in hot water; fry fome fmall fifhes, or a few flices of 
falmon, and lay round it. Garnifh with feraped horfe-raddifh 
ind fennel. Rnffald, 23. OF BOILING. 
Another way. 
Take a bit of falmon, of any bignefs, without being fcaled ; 
tie it up in a cloth, or with packthread; put it in a vefiel much 
of its bignefs, with a good bit of butter or broth, and half red 
wine, fair, whole pepper, a faggot of parfley, thyme, laurel, two 
or three cloves, bits of carrots, and diced onions. When done, 
drain it, and ferve it upon a napkin, and the fauces in boats. 
358. Dalrymple, 294. 
To boil a Cod’s Head and Shoulders. 
Take out the gills and the blood clean from the bone *, wafh 
the head very clean, rub over it a little fait, and a glafs of alle- 
gar; then lay it on your fifh-plate. When your water boils, 
throw in a good handful of fait, with a glafs of allegar j then put 
in your fifh, and let it boil gently half an hour: if it is a large 
one, three quarters. Take it up very carefully, and drip the 
Ikin nicely off; fet it before a bride dre, dredge it all over with 
dour, and bade it well with butter. When the froth begins to 
rife, throw over it fome very fine white bread crumbs. You mud: 
keep balling it all the time to make it froth well. When it is a 
fine white brown, difh it up, and garnifh it with a lemon cut in 
dices, feraped horfe radifh, barberries, a few fmall fifh fried and 
laid round it, or fried oyders. Cut the roe and liver in dices, 
and lay over it a little of the lobder out of the fauce in lumps, 
and then ferve it. Raffald, 21. Farley) 27, 
Wafh it, drew fait over it, put vinegar and fait into the wa- 
ter. If the head be large, it will take an hour’s boiling, Oyder- 
fauce, and white-fauce, or what other is agreeable. The fifh 
may be grilled in the following manner Strip off the fkin, 
when boiled, fet it before the fire, fhake flour over it, and bade 
it. When the froth rifes, drew over it bread-crumbs; let it be 
a nice brown. Garnifh with fried oyders, the roe, liver, horfe- 
radifh, and lemon. Mafon, 209. 
Another way. 
To boil Cod. 
Set on a fifh-kettle of a proper fize for the cod 5 put in a large 
quantity of water, with a quarter of a pint, or more, of vinegar, 
a handful of fait, and half a dick of horfe-radilh : let thefe boil 
together, and then put in the fifh. When it is enough (which 
will be known by feeling the fins, and by the look of the fifh) 
lay it to drain, put it on a hot fifh-plate, and then in a warm 
difh, with the liver cut in half and laid on each fide. Sauce—* 
fhrimps, or oyder-fauce. Mafon, 219. 
Steep your fait fifh in water all night, with a glafs of vinegar ; 
it will take out the fait, and make it eat Uke frelh fifh. The 
To boil Salt Cod, 26 
OF COILING. 
next day boil it. When it is enough, pull it In flakes into your 
di(h, then pour egg-fauce over it, or parfnips boiled and beat 
•with butter and cream. Send it to the table on a water-plate, 
for it will Toon grow cold. Rnjfald, 22. 
Cod founds, drafted like little turkies, is a pretty fide-difli for 
a large table, or for a dinner in Lent. Boil your founds as for 
eating, but not too much. Take them up, and let them firand 
till they are quite cold ; then make a forced-meat of chopped 
cyders, crumbs of bread, a lump of butter, the yolks of two 
eggs, nutmeg, pepper, and fait, and fill your founds with it. 
Skewer them in the fhape of a turkey, and lard them down each 
fide as you would do a turkey’s bread, Dud them well with 
flour, and pur them before the lire in a tin oven to road. Bade 
them well with butter. When they are enough, pour on them 
oyder-fauce, and garnifh with barberries. Far ley, 28. 
To boil Cod Sounds, 
To boil a Turbot. 
Lay It in a good deal of fait and water an hour or two, and if 
it is not quite Tweet, fhift your water five or fix times j fird put 
a good deal of fait in the mouth and belly. 
In the mean time fet on your fifh-kettle, with clean fpring- 
water and fait, a little vinegar, and a piece of horfe-radifh. 
When the water boils, lay the turbot on a rilh-plate, put it into 
the kettle, let it be well boiled, but take great care it is not too 
much done. When enough., take oft' the fifh-kettle, fet it be- 
fore the fire, then carefully lift up the fifh-plate, and fet it acrol’s 
the kettle to drain. In the mean time melt a good deal of frefh 
butter, and bruife in cither the fpawn of one or two lobders, 
and the meat cut fmall, with a fpoonful of anchovy liquor; then 
give it a boil, and pour it into bafons. This is the bed fauce ; 
but you may make what you pleafe. Lay the fidi in the dilh. 
Garnifh with fcraped horfe-radifh and lemon. Glajp, 177, 
Make a brine with a handful or two of fait, and a gallon or 
more of water : let the turbot lie in it two hours before it is to 
be boiled j then fet on a filh-kettle, with water enough to cover 
it, and aboir half a pint of vinegar (or lefs if the turbot is fmall); 
put in a piece of hod e-rad ifh. When the water boils, put in 
the turbot, the white fide nppermoft, on a fifh-plate. Let it be 
done enough, but not too much, which will be eafily known by 
the look. A fmall one will take twenty minutes ; a large one, 
half an hour. Then take it up, and fet it on a fifli plate to 
drain before it is laid in the difh. Sauce—lobfter-fauce 
white-fauce. Mafon^iw. 
Another way. OF BOILING. 
27 
TV boil a Pike. 
Take a large pike, clean it, and take out the gills; make a 
fluffing with ome crumbs of bread grated fine, fome fweet herbs 
chopped fmall, fome grated lemon-peel, nutmeg, pepper, fait, 
fome oyhers chopped fmall, and a piece of butter. M-x up thefe 
ingredients with the yolks of two eggs; put it into the tifh, and 
few it up ; turn the tail into the mouth, and boil it in pump 
water, with fome vinegar and fait in it. When it boils, put 
in the fifh, it will take more than half an hour, if it is a large 
one. Oyfter-fauce. Pour fome over the fifh, the reft in a 
boat. Maforiy 232. 
Take out the gills and guts, wafh it well, then make a good 
force-meat of oyllers chopped fine, the crumb of half-a-penny 
loaf, a few fweet herbs, and a little lemon-peel fhred fine ; nut- 
meg, pepper, and ialt, to your tafte j a good lump of butter, 
and the yolks of two eggs; mix them well together, and put 
them in the belly of your fifh *, few it up, fkewer it round, put 
hard water into your fifh-pan, add to it a tea-cupful of vinegar, 
and a little fait. When it boils, put in the fifh ; if it be a 
middle fize, it will lake half an hour’s boiling. Garnifh it with 
walnuts and pickled barberries ; ferve it up with oyfter-fauce in 
a boat, and pour a little fauce on the pike. You may drefs a 
roafted pike in the fame way. 
Another way. 
To boil a Sturgeon. 
Clean your fturgeon, and prepare as much liquor as will juft 
boil it. To two quarts of water, put a pint of vinegar, a flick 
of horfe-radifli, two or three bits of lemon-peel, fome whole 
pepper, a bay-leaf, and a fmall handful of fait. Boil your fifh 
in this, and ferve it in the following fauce : melt a pound of 
butter, diffolve an anchovy in it, put in a blade or two of mace, 
bruife the body of a crab in the butter, a few fhrimps or craw- 
fifli, a ittle catchup, a little lemon-juice*, give it a boil, drain 
your fifh well, and lay it in your dilh. Garnifh with fried oyf- 
ters, flicecl lemon, and feraped horfe radilli; pour your fauce 
into boats or bafons. So you may fry it, ragoo it, or bake it, 
Glajfey 187. Mnjony 218. 
Another way. 
Boli the fturgeon in juft as much liquid as will do between 
boiling and hewing; put to this fome broth, butter, a little vi- 
negar and white wine, all forts of fweet herbs, bits of carrots, 
flices of onions, whole pepper, and fait, according to the bignefs 
of the fifh. If a whole one, when properly cleaned, ftufF it 
with all forts of fweet herbs chopped, pepper and fait, all mixed 
with good butter, and ferve upon a napkin garnifhed with green  OF BOILING. 
parfley. Serve what fau-ce you think proper in boats, fuch as 
anchovies, capers, &c. Clermont, 364. 
To boil MackreL 
Make a fauce with half a pint of white wine, feme weak 
broth, fweet herbs, bits of roots, dices of onions, pepper and 
fa.lt; boil thefe together about an hour ; then boil the filh there- 
in, and ferve with a fauce made of butter, a little flour, fome 
fealded chopped fennel, one fhallot chopped very fine, a little of 
the boiling liquid, and a lemon fqueeze when ready. C/er- 
montj 382, 
Another way. 
Gut your mackrel, and dry them carefully with a clean cloth, 
then rub them /lightly over with a little vinegar, and lay them 
ftraight on your fifh-plate (for turning them round often breaks 
them); put a little fait in the water when it boils ; put them in- 
to your fifh-pan, and boil them gently fifteen minutes, then take 
them up and drain them well, and put the water that runs from 
them into a fauce-pan, with two tea-fpoonfuls of lemon-pickle, 
one meat-fpoonful of walnut catchup, the fame of browning, 
a blade or two of mace, one anchovy, a dice of lemon ; boil them 
all together a quarter of an hour, then ftrain it through a hair 
fieve, and thicken it with flour and butter; fend it in a fauce- 
boat, *nd parfley-fauce in another; difh up your fifh with the 
tails in the middle. Garnifh it with feraped horfe-difh anti 
barberries. Raff aid, 32. 
To boil Plaice or Flounders. 
Let your water boil, throw feme fait in, then put in your fifh ; 
boil it till you think it is enough, and take it our of the water in 
a dice to drain. Take two fpoonfuls of the liquor, with a little 
fait, and a little grated nutmeg ; then beat up the yolk of an 
ec;g very well with the liquor, and ftir in the egg; beat it well 
together, with a knife carefully dice away all the little bones 
round the fifh, pour the fauce over it, then fet it over a chafing- 
difh of coals for a minute, and fend it hot away. Or, in the 
room of this fauce, add melted butter in a cup. 
Another way. 
Put on a ftew-pan, with water fufHcient to cover the quantity 
of flounders, &c. which are to be deeded ; put in fome vinegar 
and horfe-radifh. When the water boils, put in the fidi, but 
let them be well cleaned, and their dns cut off; do not let them 
boil too fad, led they break. When they are enough, lay them 
on a dfh-plate, the tails in the middle. Sauce—pardey and 
butter. Dabs are boiled in the fame manner. Mafon, 248. 
To boil Soals. 
Take a pair of foals, make them clean, lay them in vinegar, OF BOILING. 
29 
fait, and water, two hours; then dry them in a cloth, put them 
into a flew-pan, put to them a pint of white wine, a bundle of 
Tweet herbs, an onion fluck with fix cloves, fome whole pepper, 
and a little fait; cover them, and let them boil. When they 
are enough, take them up, lay them in your difli, drain the li- 
quor, and thicken it up with butter and flour Pour the fauce 
over, and garnifh with feraped horfe-radifh and lemon. In this 
manner dreTs a little turbot. It is a genteel difli for Tapper. 
You may add prawns, or fhrimps, or muflels to your fauce. 
Glajfey 189. 
Take two or three pair of middling foals; when they arc 
fkinned and gutted, wafli them in fpring-water, then put them 
on a difh, and pour half a pint of white wine over them ; turn 
them two or three times in it, and pour it away ; then cut off 
the heads and tails of the foals, and fet on a flew-pan, with a 
little rich fifh-broth; put in an onion cut to pieces, a bunch of 
fweet herbs, pepper, fait, and a blade of mace. When this 
boils, put in the foals, and with them half a lemon, cut in flices 
with the peel on; let them flmmer flowly, then take out the 
fweet herbs, and put in a pint of flrong white wine, and a piece 
of butter rol'ed in flour; let them all flmmer together till the 
foals are enough. 
While the fifh are doing, put in half a pint of veal gravy, and 
a quarter of a pint of efTence of ham; let it boil a little, take 
up the foals, and pour this over it. Ma/on, 224. 
Soals, in the common way, fhould be boiled in fait and water. 
Mafony 224. 
Another way. 
Another way. 
Take three quarts of fpring water, and a handful of fait; let 
them boil; then put in your loals; boil them gently for ten mi- 
nutes, then difh them up in a clean napkin, with anchovy-fauce, 
or fhrimp-fauce in boats. 
Scale, gut, and wafh your herrings ; dry them dean, and rub 
them over with a little vinegar and fait; fkewer them with their 
tails in their mouths, and lay them on your fifh-plate. When, 
your water boils, put them in, they will take ten or twelve mi- 
nutes boiling. When you take them up, drain them over the 
water, then turn the heads into the middle of your difh. Lay 
round them feraped horfe-radifh, parfley and butter for fauce. 
Raffald, 30. 
To boil Herrings. 
Another way. 
The properefl time for boiling herrings, is when they cotnc 
before and at the beginning of the mackrel feafon; they are by  OF BOILING. 
many people reckoned better than when full of roe l the flefh Is 
much poorer than at this feafon, when their breeding time is 
over, and they have had time to feed and recover their flefh 
Clean half a dozen herrings, and throw them into a pan of 
cold water, (fir them about, and change the water once ; fet on 
a (few-pan, with water enough to cover them, fome fait, and a 
little vinegar. When the water boils, put in the herrings ; when 
they are enough, lay them on a fllh-plate, in a warm di(h. 
Sauce—fennel boiled and chopped fmall, with melted butter. 
To boil Eels. 
Having fkinned, gutted, and taken the blood out of your eels. 
Cut off their heads, dry them, and turn them round on your filh- 
plate. Boil them in fait and water, and ferve them up with 
parfley fauce. Farleyy 31. 
Another way. 
Make a brown of butter and flour •, when it is of a good co- 
lour, add a little broth, cullis, a pint of white wine, one dozen 
and an half of fmall onions firfl blanched, a few mufhrooms, a 
faggot of parfley and fweet herbs, three cloves, whole pepper 
and fait j (few this until the onions are near done, then put the 
eels to it, cut in pieces; flew on a fmart fire, reduce the fauce 
to a proper confidence; when ready, add a chopped anchovy, 
and a few whole capers, Garnifli the difh with fried bread.' 
Dalrymplet 278, 3i 
Chap, lI!.—MADE DISHES OF BEEF. 
AS this is one of the mod important chapters in the book, it 
may not be improper to give the young cook fome general 
hints. It is an important point to take care that all the copper 
Veffels be well tinned, and kept perfectly clean from any foulncfs 
or grittinefs. Before you put eggs or cream into your white 
fauce, have all your ingredients well boiled, and the whole of 
a proper thicknefs ; for neither eggs nor cream will contribute 
much to thicken it. After you have put them in, do not dir 
them with a fpoon, nor fet your pan on the fire, for fear it 
Ihould gather at the bottom, and be lumpy ; but hold your pan 
at a proper height from the fire, and keep (baking it round one 
way, which will keep the fauce from curdling; and be particu- 
larly cautious that you do not differ it to boil. Remember to 
take out your collops, meat, or whatever you are drefling, with 
a fifh-flicc, and drain your fauce upon it, which will prevent 
imall bits of meat mixing with your fauce, and thereby have it 
clear and fine. In browning dilhes, be particularly cautious 
that no fat floats on the top of the gravy, which will be the cafe- 
if you do not properly (kim it. It (hould be of a fine bro>vn, 
without any one predominant tade, which mud depend on the 
judicious proportion in the mixture of your various articles of in- 
gredients. If you make ufe of wine, or anchovy, take off its 
rawnefs by putting it in fome time before your dilh is ready; for 
nothing injures the reputation of a made-difh fo much as raw 
wine, or frefh anchovy. Be furc to put your fried forced-meat 
balls to drain on a fieve, that the fat may run from them, and 
never let them boil in your fauce, as that will (often them, and 
give them a greafy appearance!. To put them in after the meat 
is difhed up, is indifputably the bed method. In almod every 
xnade-didi, you may ufe force-meat balls, morels, truffles, arti- 
choke-bottoms, and pickled muflirooms ; and in feveral made- 
difhes, a roll of force-meat may fupply the place of balls j and 
where it can be ufed with propriety, it is to be preferred. 
Browning for Made DJJjcs. 
Beat fmall four ounces of treble-refined fugar, put it In a 
clean iron frying-pan, with one ounce of butter; fet it over a, 
clear fire, mix it very well together all the time; when it begins 
to be frothy, the fugar is diflblving, hold it higher over the fire, 
have ready a pint of red wine ; when the fugar and butter is of a 
deep brown, pour in a little of the wine, and dir it well toge- 
ther , then add more wine, and keep dirfing it all the time; put 
in half an ounce of Jamaica pepper, fix cloves, four (ballots 
peeled, two or three blades eff mace, three fpoonfuls o£nxu(h-: OF BOILING. 
room catchup, a little fait, the out-rinds of one lemon 5 boil 
them llowly for ten minutes, then pour it into a bafon. When 
cold, take off the feum very clean, and bottle it for ufe. 
Faff aid, 81. 
Beef A-la-Mode. 
Take fome of the round of beef, the veiny piece, or fmall 
found (what is generally called the moufe-buttock) j cut it five 
or fix inches thick j cut fome pieces of fat bacon into long bits \ 
take an equal quantity of beaten mace, pepper, and nutmeg, 
with double the quantity of fait, if wanted ; mix them together, 
dip the bacon into fome vinegar (garlick vinegar, if agreeable), 
then into the fpice ; lard the beef with a larding-pin, very thick 
and even, put the meat into a pot juft large enough to hold it, 
With a gill of vinegar, two large onions, a bunch of fweet herbs, 
half a pint of red wine, and fome lemon-peel. Cover it down 
Very clofe, and put a wet doth round the edge of the pot, to 
prevent the fteam evaporating; when it is half done, turn it, 
and cover it up again ; do it over a ftove, or a very flow fire. 
It will take five hours and an half before it is done. 
N. B. Truffles and morels may be added to it. Mafon, 
123. 
Beef A-la-mode another way. 
Having boned a rump of beef, lard the top with bacon, and 
make the following force-meat:—Take four ounces of marrow, 
the crumb of a penny loaf, a few Tweet herbs chopped fmall, 
two heads of garlick, and feafon them to your tafle with fall, 
pepper, and nutmeg; then beat up the yolks of four eggs. 
Mix all together, and fluff it into the beef at the parts from 
whence the bone was extracted, and alfo in feveral of the lean 
parts. Skewer it round, and fallen it properly with a firing. 
Put it into the pot, throw in a pint of red wine, and tie the pot 
down with a ftrong paper. Put it into the oven for three or four 
hours, and when it comes out, if it is to be eaten hot, fkim the 
fat from the gravy, and add a fpoonful of pickled mufhrooms, 
and half an ounce of morels. Thicken it with flour and butter, 
difli it up, and pour on your gravy. Garnifh it with force- 
meat balls. Farley, pi. 
Cut fome of the round of beef into pieces, lard and fry them, 
put to them fome beef broth, a bunch of fweet herbs, an onion, 
a feW pepper corns and cloves j flew this gently till tender, co- 
vered clofe, then fkim off the fat, and add a few mufhrooms.— 
N. B. Water may be ufed inftead of broth. Mafony 123. 
Another way. 
Beef A~la-dauhe. 
Take a rump and bone it, or a part of the leg-of-mutton 
piece, or a piece of the buttock j cut feme fat bacon, as long as MADE DISHES OF BEEF. 
33 
the beef is thick, and about a quarter of an inch fquare; take 
eight cloves, four blades of mace, a little all-fpice, and half a 
nutmeg beat very fine; chop a good handful of parfley fine, fome 
fweet herbs of all forts chopped fine, and fome pepper and fait; 
roll the bacon in thefe, and then take a large larding-pin, or a 
fmall-bladed knife, and put the bacon through and through the 
beef with a larding-pin or knife. When that is done, pour it 
into the ftew-pan with brown gravy enough to cover. Chop 
three blades of garlick very fine, and put in fome frefh mufh- 
rooms or champignons, two large onions, and a carrot: flew it 
gently for fix hours; then take the meat out, drain oft' the gravy, 
and Ikim all the fat off. Put your meat and gravy into the pan 
again ; put a gill of white wine into the gravy, and if it wants 
feafoning, feafon with pepper and fait; ftew them gently for 
half an hour; add fome artichoke bottoms, truffles and morels, 
•oyfters, and a fpoonful of vinegar. Put the meat into a foup- 
difli, and the fauce over it; or you may put turnips out in 
round pieces, and carrots cut round, fome fmall onions, and 
thicken the fauce; then put the meat in, and ftew it gently 
for half an hour with a gill of white wine. Some like favoys 
or cabbage ftewed, and put into the fauce. Glafs, 36. Far- 
ley, 91. 
J ' o y 
A rump of beef is the beft for this; but it muft be vaftly cut 
and trimmed ; cut the edge of the edge-bone off qnite clofe to 
the meat, that it may lay Hat in your difh; and if it is large, 
cut it at the chump-end fo as to make it fquare; hang it up for 
three or four days, or more, without fait; prepare a marinade*, 
and leave it all night in foak, fillet it two or three times acrofs, 
and put it into a pot, the fat uppermoft; put in as much wa- 
fer as will a little more than cover it, take care to fkim it well, 
and feafon as you would for a good broth, adding about a pint of 
white wine; let it fimmer for as long a time as it will hang to- 
gether. There are many fauces for this piece of meat, parti- 
cularly carrots, herbs, &c. minced. Your carrots fhould be 
cut an inch long, and boiled a little in water, and afterwards 
flowed in fome cullis proportionate to your meat. When they 
are done tender, difh in a glafs of white wine, a little minced 
fhallot and parfley, and the juice of a lemon; take your beef out 
upon a cloth, clean it neatly from its fat and liquor, place it 
hot and whole in your dilh, and pour your fauce hot over it. 
Stew fome minced parfley over it, it looks prettier. Ver- 
raly 59. 
Beef Fremblant, or Trembling Beef. 
Take the fat end of a brifket of beef, and tie it up clofewith 
Another way. 
* A pickle.  MADE DISHES OF BEEF. 
packthread ; put It in a pot of water, and boil it fix hours very 
gently: feafon the water with a little fait, a handful of all-fplce, 
two onions, two turnips, and a carrot: in the mean while, put 
a piece of butter in a ftew-pan and melt it, then put in two 
fpoonfuls of flour, and {fir it till it is fmooth; put in a quart of 
gravy, a fpoonful of catchup, the fame of browing, a gill of 
white wine, carrots and turnips, and cut the fame as for an har- 
rico of mutton ; flew them gently till the roots are tender, fea- 
fon with pepper and fait, fkim all the fat clean off, put the 
beef in the difh, and pour the fauce all over. Garnifh with 
pickle of any fort, or make a fauce thus :—Chop a handful of 
parfley, one onion, four pickled cucumbers, one walnut, and a 
gill of capers ■, put them in a pint of good gravy, and thicken it 
with a little butter rolled in flour, and feafon it with pepper and 
fait *, boil it up for ten minutes, and then put it over the beef; 
or you may put the beef in a difh, and put greens and carrots 
round it. GlaJJe, 33 . Farley, 93. 
Beef A-la-roynl. 
Bone a rump, flrloin, or brifket, and cut feme hole's In it at 
a little diftance from each other ; fill the holes, one with chop- 
ped oyflers, another with fat bacon, and the other with chopped 
parfley j dip each of thefe, before the beef is fluffed, into a fea- 
foning made with fait, pepper, beaten mace, nutmeg, grated 
lemon-peel, fweet-marjoram, and thyme j put a piece of butter 
into a frying-pan, and when it has done hilling, put in the beef, 
make it of a fine brown, then put it into fome broth made of 
bones, with a bay-leaf, a pint of red wine, two anchovies, and 
a quarter of a pint of fmall beer ; cover it clofe, and let it flew 
till it is tender j then take out the beef, fkim off the fat, and 
ftrain the gravy ; add two ox-palates ftewed tender and cut into 
pieces, fome pickled gerkins, truffles, morels, and a little mufli- 
room powder y let all thefe boil together. Thicken the fauce 
with a bit of butter rolled in flour, put in the beef to warm, pour 
the fauce over it, and ferve it up. Mafon, 124. 
Beef Olives. 
Cnt fteaksfrom the rump, or infide of the firloin, half an inch 
thick, about lix inches long, and four or five broad, beat them a 
little, and rub them over with the yolk of an egg j ftrew on 
bread crumbs, parfley chopped, lemon-peel Hired, pepper and 
fait, chopped luet or marrow, and grated nutmeg ; roll them 
up tight, IkewcT them, and fry or brown them in a Dutch oven; 
if ew them in feme beef broth or gravy until tender, thicken the 
gravy with a little flour ; then add a little catchup, and a little 
lemon-juice. To enrich them, add pickled mufhrooms, hard 
yolks of eggs, and force-meat balls, Mafotiy 128. MADE DISHES OF BEEF. 
35 
Mrs. Rajfald has given the fame receipt In other words, 
page 117. 
Beef A-Pecarlet *—Scarlet Beef. 
A fquare piece of the middle of the brifket is what is generally 
provided for this difh, about fix or eight pounds. Take half a 
pound of falt-petre, beat it well, and rub over your beef, wrap it 
up in a cloth, and bury it in fait for feven or eight days, but not 
to touch the fait; ficw it in the manner of beef tremblant, and 
feafoned fo ; let it be done very tender, and have fome cabbage 
or favoy, tied up, and fiewed with it for an hour, fqueeze the fat 
and liquor well from them, and put them into a ftew-pan with a 
ladle or two of cullis; add a little fhallot, minced parfley, and 
the juice of a lemon; take out your beef upon a cloth to drain 
it wellj difh it up with your cabbage round it, cut it in notches 
acrofs, and pour your fauce over it very hot. 
This is fometimes ferved to table with lettuce, tops of afpa • 
ragus, carrots, turnips, or any fort of garden things the fauces 
are made of. Verraly 65. 
Anozher way. 
Take a brifket, or the thick part of the thin flank, rub it over 
well with feme falt-petre beat fmall, then take half a pound of 
coarfe fugar, a pound of common fait, two ounces of bay fait, 
mix it all together, and rub it well on the beef; turn it every 
day, and let lie twelve days, or a fortnight. 
It eats very good cold, with a weight laid upon it, and then 
cut into flices. Mafony 125. Glnjfe, 36. Farley, 96. 
A Fricando of Beef 
Cut a few flices of beef five or fix inches long, and half an inch 
thick, lard it with bacon, dredge it well with flour, and fet it be- 
fore a briik fire to brown; then put it in a tolling pan, with a 
quart of gravy, a few morels and truffles, half a lemon, and flew 
them half an hour ; then add one fpoonful of catchup, the fame 
of browning, and a little chyan ; thicken your fauce, and pour 
it over your fricando. Lay round them force-meat balls, and 
the yolks of hard eggs. Rajfald, 115. 
Take a piece or pieces of beef, of what bignefs you pleafc ; 
lard it with coarfe pieces of bacon, feafoned with fpices; boil it in 
broth, with a little white wine, a faggot of parfley, fweet herbs, a 
clove of garlick, {ballots, four cloves, whole pepper, and fait. 
When tender, lift the fauce, fidm it well, and reduce it to a 
glaze, with which you glaze the larded fide; and ferve it upon 
what fiewed herbs you pleal’e. Dalrymple, 65. 
Another way. 
* This is erroneoufy called Beef Efcarloty by Mrs, Glaffe and 
Mr, Barley.—Mrs. Mafon calls it Beef Fear late. 36 
MADE DISHES OF BEEF. 
To ragoo a piece of Beef. 
Take a large piece of the flank, which has fat at the top, cut 
fquare, or any piece that is all meat, and has fat at the top, but 
no bones. The rump does well. Cut all nicely off the bone 
(which makes fine foup) then take a large ftew-pan, and with 
a good piece of butter fry it a little brown all over, flouring your 
meat well before you put it into the pan ; then pour in as much 
gravy as will cover it, made thus:—take about a pound of coarfe 
beef, a little piece of veal cut fmall, a bundle of Iweet herbs, an 
onion, fome whole black pepper, and white pepper, two or three 
large blades of mace, four or five cloves, a piece of carrot, a little 
piece of bacon fteeped in vinegar a little while, and a cruft of 
bread toafted brown ; put to this a quart of white wine, and let 
it boil till half is wafted. While this is making, pour a quart of 
boiling water into the ftew-pan, cover it clofe, and let it be ftew- 
ing foftly j when the gravy is done, ftrain it, pour it into the pan 
where the beef is, take an ounce of truffles and morels cut fmall. 
fome frefh or dried mufhrooms cut fmall, two fpoonfuls of catch- 
up, and cover it clofe. Let all this flew till the fauce is rich and 
thick y then have ready fome artichoke bottoms cut into four, 
and a few pickled mufhrooms ; give them a boil or two, and 
when your meat is tender, and your fauce quite rich, lay the 
meat into a difh, and pour the fauce over it. You may add a 
fweet-bread cut in lix pieces, a palate Hewed tender cut into 
little pieces, fome cocks’-combs, and a few forced-meat balls. 
Thefe are a great addition, but it will be good without. 
Note—For variety, when the beef is ready, and the gravy put 
to it, add a large bunch of celery, cut fmall and wafhed clean, 
two fpoonfuls of catchup, and a glafs of red wine. Omit all 
•the other ingredients. When the meat and celery are tender, 
and the fauce is rich and good, ferve it up. It is alfo very good 
this way:—take fix large cucumbers, fcoop out the feeds, pare 
them, cut them into flices, and do them juft as you do the celery. 
Glnjfe, 33. 
Half roaft your beef, then put it in a large faucepan or caul- 
dron, with two quarts of water, and one of red wine, two or 
three blades of mace, a fhallot, one fpoonful of lemon-pickle, 
two of walnut-catchup, the fame of browning. Chyan pepper 
and fait to your tafce ; let it hew over a gentle fire, clofe co- 
vered, for two hours, then take up your beef, and lay it in a 
deep difh, ikim off the fat, and ftrain the gravy, and put in one 
ounce of morels, and half a pint of mufhrooms ; thicken your 
gravy, and pour it over your beefj lay round it force-meat balls. 
Garnilh with horfe-radifb, and ferve it up. Rajfaldy 114. 
To Jlew a Rump of Beef. 
Another way. 
Having boiled it till it is little more than half enough, take it MADE DISHES OF BEEF. 
37 
up, and peel off the (kin ; take fait, pepper, beaten mace, grated 
nutmeg, a handful of parfley, a little thyme, winter favory, 
fweet marjoram, all chopped line and mixed, and ftuff them in. 
great holes in the fat and lean, the reft fpread over it, with the. 
yolks of two eggs; fave the gravy that runs out, put to it a 
pint of claret, and put the meat in a deep pan ; pour the liquor 
in, cover it clofe, and let it bake two hours; then put it into 
the difh, Brain the liquor through a fieve, and fkim off the 
fat very clean; then pour it over the meat, and fend it to 
table. 
Rump an Ragout, 
Cut the meat from the bone, flour and fry it, pour over it i. 
little boiling water, and about a pint of fmall beer ; add a carrot 
or two, an onion Buck with cloves, fome whole pepper, fait, a. 
piece of lemon-peel, and a bunch of fweet herbs; Idt thefe Bew 
an hour, then add fome good gravy. When, the meat is tender, 
take it out, Brain the fauce, thicken it with a little flour; add a. 
little celery ready boiled, and a little catchup ; put in the meat, 
and juß fimmer it up. Or the celery may be omitted, and the 
ragoo enriched by adding mufhrooms frefh or pickled, arti- 
choke-bottoms boiled and quartered, and hard yolks of eggs. 
N. B. A piece of flank, or any piece that can be cut free from 
bone, will do inflead of the rump. Majbn, 125. 
Bone a rump of beef as well as poffible without fpoiling the 
(liape ; fait it with a pound of fait, and two ounces of falt-petre; 
put it in a falting-pan, length-ways, with all forts of fweet herbs, 
as pardey, (ballots, thyme, laurel, bafil, winter favory, half an 
handful of juniper berries, a little coriander, fix cloves, and two 
cloves of garlick ; leave it about a week or ten days in fait, then 
hang it in the chimney; when dried, keep it in a dry place. 
When you want to ufe it, boil it in water without fait, with a 
few onions, cloves, a faggot of fweet herbs, and a little nutmeg; 
let it cool in the liquor, and ferve it cold upon a napkin. Gar- 
nifh with pardey. If you think it will be too fait, foak it fome 
time before boiling. Dalrymple, 68. 
Rump of Beef fmohed. 
Spit your firloin, then cut off from the infide all the (kin and 
fat together, and then take off all the defli to the bones; chop 
the meat very fine with a little beaten mace, two or three (bal- 
lots, one anchovy, half a pint of red wine, a little pepper and. 
fait, and put it on the bones again ; lay your fat and (kin on 
again, and (kewer it clofe, and paper it well. When roafted, take 
old the fat, and dilli up the firloin; pour over it a fauce made 
of a little red wine, a (ballot, one anchovy, two or three dices, 
of horfe-raddidi, and ferve it up. Rajj'aldt 11 a. 
Bo force the it fide of a Sirloin of Beef.  MADE DISHES OF BEEF. 
38 
Another way. 
When it is quite roafted, take it up, and lay it in the difli with 
the infide uppermost; with a fharp knife lift up the fkin, hack 
and cut out the infide very fine, fhake a little pepper and fait over 
it, with two fhallots, cover it with the Ikin, and fend it to table. 
You may add red wine or vinegar, juft; as you like. 
To hr oil Beef Steaks. 
Cut your fteaks off a rump of beef about half an inch thick, 
let your fire be clear, rub your gridiron well with beef-fuet; 
when it is hot, lay them on, let them broil till they begin to 
brown, turn them, and when the other fide is brown, lay them 
on a hot difh, with a flice of butter between each fteak; fprinklc 
a little pepper and fait over them, let them ftand two or three 
minutes, then flice a fhallot (as thin as poflible) into a fpoonful of 
water, lay on your fteaks again, keep them turning till they are 
enough, put them on your difli, pour the lhallot and water 
amongft them, and fend them to table. Farley, 49. 
Another way. 
Firft have a very clear brifk fire : let your gridiron be very 
clean ; put it on the fire, and take a chafing-difh with a few hot 
coals out of the fire. Put the difli on it which is to lay your 
fteaks on, then take fine rump fteaks about half an inch thick ; 
put a little pepper and fait on them, lay them on the gridiron, 
and (if you like it) take a fhallot or two, or a fine onion, and cut 
it fine ; put it into your difli. Keep turning your fteaks quick 
till they are done, for that keeps the gravy in them. When the 
fteaks are enough, take them carefully off into your difh, that 
none of the gravy be loft; then have ready a hot difh and 
cover, and carry them hot to the table with the cover on. You 
may fend fhallots in a plate, chopped fine. 
If you love pickles or horfe radifh with fteaks, never garnifh 
your difh, becaufe the garnifhing will be dry, and the fteaks will 
be cold, but lay thofe things on little plates, and carry to table. 
—The great nicety is to have them hot, and full of gravy. 
GlaJJei 7. 
To fry Beef Steaks. 
Take fome fteaks, cut out of the middle of the rump, fry 
them in butter j when they are done, put a little fmall beer into 
the pan, if not bitter, the gravy which runs from the fteaks, a 
little nutmeg, a fhallot, fome walnut-catchup, and a piece of 
butter rolled in flour 5 fhake it round the pan till it boils, and 
pour it over the fteaks. Some ftewed oyfters may be added, or 
pickled mufhrooms. Mafon, 127. 
Another way. 
Cut year fteaks as for broiling, put them into a ftew pan with MADE DISHES OF BEEF. 
39 
a good lump of butter, fet them over a very flow fire, keep 
turning them till the butter is become a thick white gravy, pour 
it into a bafon, and pour more butter to them When they are 
almofl enough, pour all the gravy into your bafon, and put more 
butter into your pan, fry them a light brown over a quick fire. 
Take them out of the pan, put them in a hot pewter difh, llice a 
ihallot among them, put a little in your gravy that was drawn 
from them, and pour it hot upon them. 1 think this is the befit 
way of drefling beef-fleaks. Half a pound of butter will drefis 
a large dilh. Raff aid, 71. 
Take rump-lleaks, pepper and fait them, and fry them In a 
little butter, very quick and brown : then put them into a difh, 
and pour the fat out of the frying-pan. Take half a pint of hot 
gravy, half a pint of hot water, and put it into the pan. Add 
to it a little butter rolled in flour, a little pepper and fait, and 
two or three {ballots chopped fine. Boil them up in your pan 
for two minutes, and pour it over the lleaks. You may garnifh 
with a little feraped horfe-radifh round your difh. Barley, 54, 
from Glajje, 39. 
Another way. 
To Jlew Beef Steaks. 
Lard the {leaks here and there with large pieces of lard, put 
them in a flew-pan with chopped parfley, fhallots, thyme, laurel, 
fait, whole pepper, a little white wine j flew flowly till done ; 
fierve either hot ox cold. Clermont, 65. 
Another way. 
Take rump-fteaks, pepper and fait them, lay them in a fiew- 
pan, pour in half a pint of water, a blade or two of mace, two 
or three cloves, a little bundle of fweet herbs, an anchovy, a 
piece of butter rolled in flour, a glafs of white wine, and an 
onion*, cover them clofe, and let them ftew foftly till they are 
tender; then take out the {leaks, flour them, fry them in frefia 
butter, and pour away all the fat; llrain the fauce they were 
flewed in, and pour intp the pan; tofs it all up together till the 
fauce is quite hot and thick. If you add a quarter of a pint 
of oyfiers it will make it the better. Lay the {leaks into 
the difh, and pour the fauce oyer them. Garnifh with any 
pickle you like. 
Take fome beef {leaks, what quantity is wanted, beat them 
with a cleaver to make them tender *, make fome force meat 
with a pound of veal beat fine in a mortar, the flefh of a fowl,* 
half a pound of cold ham or gammon of bacon, fat and lean, 
the kidney-fat of a loin of veal, and a fweetbread, all cut very 
Imall; fome truffles and morels flewed and then cut fmall, twjf 
{ballots, fome parfley, a little thyme, fome lemon-peel, the 
Beef Steaks rolled. 40 
MADE DISHES OF BEEF. 
yolks of four eggs, a nutmeg grated, and half a pint of cream. 
Mix thefe all together, and ftir them over a flow fire for ten mi- 
nutes ; put them upon the fteaks, and roil them up; then 
fkewer them tight, put them into the frying-pan, and fry them 
of a nice brown; then take them from the fat, and put them 
into a ftew-pan with a pint of good drawn gravy, a fpoonful of 
red wine, two of catchup, a few pickled mufhrooms, and let 
them ftew for an quarter of an hour ; take up the fteaks, cut 
them in two, lay the cut ftdc uppermoft. Garnifh with lemon. 
Mafon, 128. Gaffe, 40. 
N. B. Before you put the force-meat into the beef, you are 
to ftir it'all together over a flow fire for eight or ten minutes. 
Glajfe, 40. 
A Rib cf Beef Glajfe, with Spinach. 
Provide one of the prime ribs, trim it neatly, and lay it In a 
marinade for an hour or two ; take a ftew-pan exadlly its big - 
nefs, put a flice or two of bacon at the bottom, lay in your beef, 
and cover it with the fame ; to feafon, put in an onion or two, 
fome bits of carrot, a little fweet bafil, thyme, and parfley, a 
little pepper, fait, and a blade or two of mace ; let it flew gent- 
ly till it is very tender, take it out upon a plate, ftrain your 
braze, clean it well from the fat, put it into a clean ftew pan, 
and boil it with a ladle of gravy very faft, and you will find it 
come to a fort of gluey confidence ; then put your beef in, and 
keep it hot till your dinner-time, and ferve it up with fpinach. 
At another time you may ferve it with favoys or red cabbage, 
llripped fine and ftewed, and after being blanched, only adding 
a bit of bacon, with a few cloves ftuck in it in the ftewing, but 
not to fend to table. 
Fillet of the firloin is done pretty much in the fame way, ma- 
rinaded and roafted, with bacon over it, and the fame fort of 
fauces. Verralp 84. 
A Porcupine cf the fat Ribs of Beef. 
Bone the flat ribs, and beat it half an hour with a pafte pin, 
then rub it over with the yolks of eggs, ftrew over it bread- 
crumbs, parfley, leeks, fweet marjoram, lemon-peel, Aired fine ; 
nutmeg, pepper and fait ; roll it up very clofe, and bind it hard ; 
lard it acrofs with bacon; then a row of cold boiled tongue, a 
third row of pickled cucumbers, a fourth row of lemon-peel; do 
5t all over in rows fill it is larded all round; it will Ipok like red, 
green, white, and yellow dice ; then fplit it, or put it in a deep 
pot with a pint of water, lay over the caul of veal to keep it 
from fcorching, tie it down with ftrong paper, and fend it to the 
oven. When it comes out, Ikim off the fat, and ftrain your 
gravy into a faucepan; add to it two fpoonfuls of red wine, 
the fame of browning, one of mufhroom catchup, half a lemon. -MADE DISHES OF BEEF. 
4j 
thicken it with a lump of butter rolled in flour, difh up the 
meat, and pour the gravy on the difh ; lay round force-meat 
balls.- Garnilh with horfe-radifh, and ferve it up. Rajfald, 11<5, 
To bake a Leg of Beef 
Take a large deep pan, and lay your beef at the bottom; 
then put in a little piece of bacon, a ilice or two of carrot, fome 
mace, cloves, black and white whole pepper, a large onion cut 
in flices, and a bundle of fweet herbs. Pour in water till the 
meat be covered, and fend it to the oven covered up. When 
it is baked, ftrain it through a coarfe fieve ; take out all the 
finews and fat, and put them into a fauce-pan with a few fpoon- 
fuls of the gravy, a little red wine, a fmall piece of butter roil- 
ed in flour, and fome muftard; fhake your fauce-pan often, 
and when the fauce is hot and thick, difh it up, and fend it to 
table. Mafony 121 • 
To drefs a Fillet of Beef. 
It is the inflde of the firloin. You muft carefully cut it all 
out from the bone, grate fome nutmeg over it, a few crumbs 
of bread, a little pepper and fait, a little lemon-peel, a little 
-thyme, fome parfley Aired fmall, and roll it up tight; tie it with 
a piece of packthread, roaft it, put a quart of milk and a quar- 
ter of a pound of butter into the dripping-pan, and bafle it. 
When it is enough, take it up, untie it, leave a little fkewer in 
it to hold it together, have a little good gravy in the dilh, and 
fome fweet fauce in a cup. You may bafle it with red wine 
.and butter, or it will do very well with butter only. Glnffey 
Another way. 
Soak fix anchovies in water about two hours; fplit them, and 
lard the fillet with them, intermixed with bacon; flew it on a 
flow fire, with a little broth and white wine, a clove of garlick, 
two cloves, a faggot of parfley, green onions, and fweet herbs. 
When done, lift the fauce; add a little butter rolled in flour, 
and a few whole capers; make a liafon of eggs and cream; 
ferve it up on the fillet. Clermont, 76, 
Bouille Beef. 
Take the thick end of abrificet of beef, put it Into a kettle of 
water quite covered over j let it boil faft for two hours, then, 
keep hewing it clofe by the fire for fix hours more, and as the 
water waftes, fill up the kettle ; put in with the beef fame tur- 
nips cut into little balls, carrots, and fome celery cut in pieces; 
an hour before It is done, take out as much broth as will fill 
your foup-difh, and boil in it for that hour turnips and carrots 
cut out in balls, or in little fquarc pieces, with fome celery, fait 
and pepper to your tafte, ferve it up in two difhes, the beef by 
itl'clf, and the foup by itfidf. You may put pieces of frled bread, 42 
MADE DISHES OF BEEF. 
if you like it, in your foup; boil in a few knots of greens; and 
if you think your foup will not be rich enough, you mav add a 
pound or two of fried mutton chops to your broth when you 
take it from the beef, and let it flew for that hour in the broth ; 
but be fure to take out the mutton when you fend it to the 
table. The foup muft be very clear. Raff aid, 113. 
Roafl a firloin of beef, take it off the fpit, then raife the 
fkin carefully off, and cut the lean parts of the beef out, but 
obferve not to cut near the ends or fldes. Hafh the meat in the 
following manner ;—cut it into pieces about as big as a crown 
piece, put half a pint of gravy into a tofs-pan, an onion chop- 
ped fine, two fpoonfuls of catchup, feme pepper and fait, fix. 
fmall pickled cucumbers cut in thin Bices, and the gravy that 
comes from the beef; a little butter rolled in flour; put the 
meat in, and tofs it up for five minutes, put it on the firloin, 
and then put the fkin over and fend it to table. Garnifh with 
horfe raddifh. 
Beef in Epigram. 
You may do the infide inflead of the outfide if you pleafe. 
GlaJJey 34. Mafony 126. Farley, 95. 
Fo roajl Ox Palates, 
Having boiled your palates tender, blanch them, cut them 
into flices about two inches long, lard half with bacon ; then 
have ready two or three pigeons, and two or three chicken- 
peepers, draw them, trufsthem, and fill them with force-meat; 
let half of them be nicely larded, fpit them on a bird-fpit thus: 
—a bird, a palate, a fage-leaf, and a piece of bacon ; and fo on, 
a bird, a palate, a fage-leaf, and a piece of bacon. Take cock’s 
combs and lambs’-ftones, parboiled and blanched, lard them 
with little bits of bacon, large oyllers parboiled, and each one 
larded with one piece of bacon ; put thefe on a llcewer, with a 
little piece of bacon and a fage-leaf between them ; tie them on 
a fpit and roail them; then beat,up the yolks of three eggs, 
fome nutmeg, a little fait, and crumbs of bread: bafle them 
with thefe all the time they are roafling, and have ready two 
fweetbreads, each cut in two, fome artichoke bottoms cut into 
four and fried, and then rub the difh with fhallots; lay the 
birds in the middle, piled upon one another, and lay the other 
things all feparate by themfelves round about in the difh. 
Have ready for fauce a pint of good gravy, a quarter of a pint 
of red wine, an anchovy, the oyfter liquor, a piece of butter 
rolled in flour; boil all thefe together, and pour into the difh, 
with a little juice of lemon- Garnifh your difh with lemon, 
GlnJJcy 44. Farleyy 37, from Glafle. MafoUy 134. 
Fo Jleao Ox Palates. 
Wafh four ox-palatcs in fevcral waters, and then ’ay them in MADE DISHES OF BEEF. 
43 
warm water for half an hour, thenwafh them out and put them 
in a pot, and tie them down with ftrong paper, and fend them 
to the oven with as much water as will cover them, or boil them 
till tender * then fkin them and cut them in pieces half an inch 
broad, and three inches long, and put them in a tofling-pan with 
a pint of veal gravy, one fpoonful of Madeira wine, the fame 
of catchup and browning, one quion Buck with cloves, and a 
dice of lemon *, flew them half an hour, then take out the 
gnion and lemon, thicken your fauce, and pqt them in a dilh ; 
have ready boiled artichoke bottoms, cut them in quarters, and. 
lay them over your palates, with force-meat balls and morels. 
Garnifh with lemon, and ferve them up. Rajfald, 119. 
To broil Ox Palates, 
Boil in water as many palates as you pleafe; peel them, and 
foak them in faint menoult, which is thus :—put in a ftew-pan 
a little butter rolled in flour, fait and pepper, two fhallots, a 
clove of garlick, two cloves, parfley, a laurel-leaf, thyme, with 
as much milk as will fimmer your palates till tender j then take 
them out, and bade them with yolks of eggs and bread crumbs ; 
broil them flowly, and ferye them with a fharp fauce. Dal- 
rynpfe, 56. 
To ragoo Ox Palates. 
Take four ox-palates, and boil them very tender, clean them 
well, cut fome in fquare pieces, and fome long. Make a rich 
cooley thus:—put a piece of butter in your ftew-pan, and melt 
it; put a large fpoonful of flour to it, ftir it well till it is fmooth, 
then put a quart of good gravy to it; chop three fhallots, and 
put in a gill of Lifbon; cut fome lean ham very fine and put in, 
alfo half a lemon ; boil them twenty minutes, then ftrain it 
through a fteve, put it into your pan, and the palates, with fome 
force-meat balls, truffles, and morels, pickled or frefti mufh- 
rooms ftewed in grayy; feafon with pepper and fait to 
liking, and tofs them up five or fix minutes, then difh them up 
Garnifh \yith lemon or beet-root. Glafe, 44. 
sHces of Fillet of Beef with clear Gravy and Rocambole. 
A pound of meat is enough for this difh. Cut it into bits 
about an inch thick, and flat it down with your knife, or a light 
cleaver ; it is better than flicing ; make it very thin, and jag it 
with the back of your knife crofs and crofs; rub a large ftew- 
pan with butter, a little green onion and parfley minced, fry 
your beef brifldy for two or three minutes, tolling it that it 
may be done on both Tides j take it out into a fmall ftew-pan, 
and pour in a ladle of nice gravy, a little pepper, fait, a morfel 
of lhallot and parfley •, boil it but a moment. When dinner is 
ready, fqueeze in a lemon or orange, and fend it to table. 44 
MADE DISHES OF BEEF. 
The Infide fillets of loins of mutton or pork are done in the 
fame manner; and though they feem but trifling matters, yet 
jf care is taken to make them very thin, and nicely fried, and 
not boiled too much afterwards, they are good and pretty 
di flies. Verral, 112. 
To make a mock Hare of a Bulloch's Heart. 
Waffi a large bullock’s heart clean, and cut off the deaf ears, 
and fluff it with fome force-meat, as you do a hare ; lay a caul 
of veal or paper over the top to keep in the fluffing; roaft it 
either in a cradle fpit or a Ixanging one; it will take an hour 
and an half before a good fire ; bafle it with red wine. When 
roafled take the wine out of the dripping-pan, Ikim off the fat 
and add a glafs more of wine. When it is hot put in fome 
lumps of red currant jelly and pour it in the difh. Serve it up 
and fend in red currant jelly cut in flices on a faucet. Rpjj'ald. 
118. 
To roajl a Bullock's Heart. 
Mix bread-crumbs, chopped fuet (or a bit of butter) parfley 
chopped, fweet marjoram, lemon-peel grated, pepper, fait, and 
nutmeg, with a yolk of an egg; fluff the heart, and bake or 
roafl it. Serve it with gravy, a little red wine in it, melted 
butter, and currant jelly in boats. Some lard it with bacon, 
Mafon, 135. 
Cold Roajl Beef marinaded. 
Cut flices of cold roaft beef, and make a marinade with a 
little oil, parfley, chibbol, mufhrooms, a trifle of garlic, and 
three (ballots, all finely chopped, pepper and fait ; foak it along 
with the beef about half an hour ; make as much of the ma- 
rinade keep to it as you can with a deal of bread crumbs ; broil 
on a flow fire, bailing it with the remaining liquid. Serve 
with a (harp fauce. Dalrymplc, 66. 
Cold Roajl Beef, family fajhion. 
Slice three or four onions, and fry them in butter; when 
done, add a little broth, three (ballots chopped, pepper and (alt ; 
then put dices of cold beef to it; boil for a moment; when 
ready, add a liafon made of three yolks of eggs and a little vine- 
gar. Cold beef is alfo very good with cold fauce made of chop- 
ped parfley, (ballots, vinegar, oil, muftard, minced anchovy. See. 
Clermont, 68. 
To male Collops of Cold Beef. 
If you Have any cold iufidc of a firloin of beef, take off all the 
fat, cut it very thin in little bits, cut an onion very fmall, boil 
as much water or gravy as you think will do for fauce •, feafon 
it with a little pepper and fait, and a bundle of fweet herbs.— 
Let the water boil, then put in the meat, with a good piece of MADE DISHES OF BEEF. 
45 
butter rolled in flour, fhake it round, and flir It. "When the 
lance is thick and the meat done, take out the Tweet herbs, and 
pour it into your difh. They do better than freTh meat. 
Glajfe, 120. 
To Jiew Neat’s Tongue. 
Put two tongues in water juft fufficient to cover them, and 
let them ftew two hours.. Then peel them, and put them in. 
again with a pint of ftroug gravy, half a pint of white wine, 3 
bundle of fweet herbs, a little pepper and fait, feme mace, cloves, 
and whole pepper, tied in a muflin rag; a fpoonful of capers 
chopped, turnips and carrots fliced, and a piece of butter rolled 
in flour. Let all ftew together very Toftly over a flow fire for 
two hours, and then take out the fpice and fweet herbs, and 
fend the difli to table. You may, juft as you like, leave out 
the turnips and carrots, or boil them by themfelves, and lay 
them in a difli. 67- 
Ncat’s Tongue a la Remotdade—Neat’s Tongue •with a relijlfing 
Sauce. 
Scald a frefh tongue and peel it, lard it with large pieces of 
bacon, boil it in the ftock pot, or in broth, with a little fait and 
3 nofegay; fplit it, but not quite in two; make a fauce with, 
parfley, fliallots, capers, anchovies, all very finely chopped, a 
little vinegar, a few crumbs of bread or rafpings, a little cullis 
and broth, a little fait and pepper ; boil all together a little, then 
put the tongue in it to fimmer for a quarter of an hour. When 
you ferve, add a little muftard. Dalrymple, 51, 
Boil it till is tender; let It ftand till it is cold, then cut a 
hole at the root end of it, take out fome of the meat, chop it 
with as much beef fuet, a few pippins, fome pepper and fait, a 
little mace beat, fome nutmeg, a few fweet herbs, and the yolks 
of two eggs ; beat ail together well in a marble mortar fluff it, 
■cover the end with a veal caul, or buttered paper, roaft it, bafte 
it with butter, and difh it up. Have for fauce good gravy, a 
little melted butter, the juice of an orange or lemon, and fome 
grated nutmeg ; boil it up, and pour it into the difh. 
To force a Neat's Tongue. 
-Boil them till tender, and peel them; when cold, put them 
into a veflel that will hold them at full length; make a pickle 
of white-wine vinegar (as much as will fill the vefiel) fome nut- 
megs, ginger fiiced, mace, whole cloves, a bunch of fweet herbs, 
oonfifting of parfley, fwset marjoram, fage, winter favory, 
thyme, and bay-leaves ; boil them well. When cold, put them 
to the tongues, with lome lalt and fiiced lemon ; clofe them up. 
Serve them in fiices in fome of the liquor. They maybe lard- 
**.d, if agreeable. Mqfcn3 133. 
To marinade Neats’ Tongues* 46 
MADE DISHES OF BEEP. 
A Nfat’s Tongue en Crepine—A Neat’s Tongue in Veal Caul. 
Boil a tongue fufficiently to peel; then lard and fplit it with- 
out fcparating it in two; fiice fome onions, fry them in hog’s 
lard ; put to it three or four fpoonfuls of hog’s blood, about a 
quarter of a pound of frefh lard chopped, a few fpices, and fait; 
dimmer it, ftirring it continually till the blood is well mixed ; 
then lay a caul in the bottom of your difh, and fpread upon it 
part of your preparation, then the tongue, then the fame as be- 
fore on the tongue : roll it up in the caul, and garnilh it with 
bread crumbs ; put it in the oven to bake, and take a good co- 
lour; clean the difh free from fat, and ferve it under a fauce 
made with cullis, jelly, broth, and lemon. Clermont, 53. 
To force a Neat’s Tongue and Udder. 
Firft parboil the tongue and udder, blanch the tongue, and 
flick it with cloves. As for the udder, you muft carefully rare 
it, and fill it with force-meat made of veal; firft wafh the in fide 
with the yolk of an egg, then put in the force-meat, tie the ends 
clofe, and fpit them ; roaft them, and bade them with butter ; 
when enough, have a good gravy in the difh, and fweet fauce in 
a cup. 
N. B. For variety, you may lard the udder. Glajfe, 43. Far- 
ley, 96. 
To pot Neats’ 'Tongues. 
Take a neat’s tongue, and rub it with an ounce of faltpetrc 
and four ounces of brown fugar, and let it lie two days ; then 
boil it till it is quite tender, and take otx the fkin and fide bits, 
then cut the tongue in very thin fiices, and beat it in a marble 
mortar, with one pound of clarified butter, mace, pepper and 
fait to your tafte ; beat it exceeding fine, then put it clofe down 
into fmall potting pots, and pour clarified butter over them, 
Raffald, 296. 
Bouillis des tendrons de Bccuf aux chaux—Hodge Podge of Beef 
with Savoys. 
Provide a piece of the middlemoft part of brifket beef, of 
about fix pounds, cut it in fquare pieces fo as to make ten or 
twelve of it-, don’t put it into too large a pot, but fuch a one as 
will be full with a gallon of water to it; take care to fkim it well, 
and feafon it well with onions, carrots, turnips, leeks, celery, 
and a little bundle of parfley, and fome pepper; when your 
meat is boiled very tender, -drain your broth from it, and put it 
into a foup-pot or ftew-pan ; take another, with an ounce, or 
little more, of butter, melt it, and put in a large fpoonful of 
flour, ftir it over the Are till it becomes brown, take the fat off 
your broth and put to it j boil it a few minutes, and drain to 
your beef; your favoys fliould be well blanched, and tied up 
feparate ; put them into your meat, and let it flew very gently MADE DISHES OF BEEF. 
47 
till your dinner Is called •, take it off, and clean all from the 
fpit, place your meat in neat order in your difh, or foup-difh, 
lay your favoys between, pour your foup or fauce over it, and 
ferve it up with a little parfley fprinkled gently over it. This 
dilh is frequently font to table with turnips or carrots, inftead of 
favoys, cut in neat bits and boiled before you put them to your 
foup. 
Hodge-podge of veal or mutton is done after the fame man- 
ner, with this difference only—inftead of making your foup 
brown, ftir your flour no longer than while it retains its white- 
nefs, and pour your broth in, and ftrain to your meat. Ver~ 
ral, 24- Chap. IV.—MADE DISHES OF VEAL, 
To jr.nrinade a Breajl of Veal. 
CUT the bread; of veal in pieces; ftew it in broth till about 
three quarters done; then marinade about an hour with 
two fpoonfuls of vinegar, a little of its own broth, whole pep- 
per and fait, four cloves, two cloves of garlick, fliced onions, and 
thyme; then drain it, and fry of a good colour. Garnifh with 
fried parfley. You may alfo do it with a batter, or bafte it 
with bread-crumbs and yolks of eggs, and fry it as above. 
Dairy mple, 97. 
Half roaft the beft end of it, flour it, and ftew it gently with 
three pints of good gravy, an onion, a few cloves, whole pep- 
per, and a bit of lemon-peel; turn it while flowing ; when very 
render, ftrain the fauce ; if not thick enough, mix a little more 
flour fmooth; add catchup, chyan, truffles, morels, pickled 
mufhrooms ; boil it up, put in hard yolks of eggs. Mafott, 140. 
A ragoo of a Brenfl of Veal. 
Half roaft a bread: of veal, then bone it, and put it into a tof- 
ftng-pan with a quart of veal gravy, one ounce of morels, the 
fame of truffles *, ftew it till tender; and juft before you 
thicken the gravy, put in a few oyfters, pickled mufhrooms and 
pickled cucumbers, cut in fmall fquare pieces, the yolks of four 
eggs boiled hard; cut your fweetbread in flices, and fry it a 
light brown ; difh up your veal, and pour the gravy hot over 
it; lay your fwcet-brcacl round, morels,truffles,and eggs upon it. 
Garnilh with pickled barberries. This is proper for either top 
or fide for dinner, or bottom for fupper. Rajfald, 90. 
Another way. 
To few a Breajl of Veal in its own fauce. 
Put a breaft of veal into a ftew-pan of its own length, with 
a little broth, a glafs of white wine, a faggot of fweet herbs, a 
few mulhrooms, a little coriander tied in a bag, fliced roots, 
onions, pepper, and fait; ftew it flowly till very tender. When 
ready to fcrve, ftrain and Ikim the fauce, and ferve it upon the 
meat. Clermont, 103. 
Cut a piece off each end ; make a force-meat as follows :—. 
Boil the Iweet-bread, and cut it very fmall, fome grated bread, a 
little beef fuet, two eggs, a little cream, fome nutmeg, fait and 
pepper; mix it well together, and fluff the thin part of the 
breaff with feme of it, the reft make up into little balls ; 
Ikewer the Ikin clofe down, flour and boil it in a cloth in milk 
and water; make fome gravy of the ends that were cut off, 
with half a pint of oyfters, the juice of a lemon, and a piece of 
Brea/} of Veal dewed •white. MADE DISHES OF VEAL. 
49 
butter rolled in flour; when the veal is enough, put it in the 
difli. Garnifli with the balls ftewed, and pour the fauce over it. 
Breaf of Vealfenved with Peas or Afparagus. 
Cut it into pieces about three inches in fize, fry it nicely; 
mix a little flour with fome beef broth, an onion, two or three 
cloves; flew this fome time, ftrain it, add three pints or two 
quarts of peas, or fome heads of afparagus like peas ; put in 
the meat, let it flew gently; add pepper and fait. 
Breaf of Veal in Hodge Podge. 
Take a breaft of veal, cut the brilket into little pieces, and 
every bone afunder, then flour it, and put half a pound of good 
butter into a ftew-pan ; when it is hot, throw in veal, fry it 
all over of a fine light brown, and then have ready a tea-kettle 
of water boiling; pour it in the ftew-pan, fill it up, and ftir it 
round; throw in a pint of green peas, a fine lettuce whole, 
clean waflied, two or three blades of mace, a little whole pep- 
per tied in a muflin rag, a little bundle of fweet herbs, a fmall 
onion ftuck with a few cloves, and a little fait. Cover it dole, 
and let it flew one hour, or till it is boiled to your palate, if you 
would have foup made of it; if you would only have fauce to 
eat with the veal, you muft flew it till there is juft as much as 
you would have for fauce, and feafon it with fait to your palate; 
take out the onion, fweet herbs, and fpice, and pour it all toge- 
ther into your difli. It is a fine difli. If you have no peas, 
pare three or four cucumbers, fcoop out the pulp, and cut it into 
little pieces, and take four or five heads of celery, clean waflied, 
and cut the white part fmall; when you have no lettuces, take 
the little hearts of favoys, or the little young fprouts that 
grow on the old cabbage ftalks, about as big as the top of your 
thumb. 
,N. B. If you would make a very fine difli of It, fill the in- 
fide of your lettuce with force-meat, and tie the top clofe with 
a thread ; flew it till there is but juft enough for fauce; fet the 
lettuce in the middle, and the veal round, and pour the fauce 
over it. Garnifli your difli with rafped bread, made into 
figures with your fingers. This is the cheapeft way of drefling 
a breaft of veal to be good, and ferve a number of people. 
Glafe, 29. Mafon, 142. 
Take the fineft breaft of veal, bone it, and rub It over with 
the yolks of two eggs, and ftrew over it fome crumbs of bread, 
a little grated lemon, a little pepper and fait, a handful of 
chopped parfley, roll it up tight, and bind it hard with twine 5 
wrap it in a cloth, and boil it one hour and an half j then take 
it up to cool. When a Ijttle cold, take off the cloth, and clip 
off the twine carefully, left you open the veal; cut it in five 
To collar a Breaft of Veal, MADE DISHES OF VEAL. 
flices, lay them on a difh with the fweetbread boiled and cut Jrt 
thin flices and laid round them, with ten or twelve force-meat 
balls i pour over your white fauce, and garnifh with barberries 
or green pickles. 
The white fauce mud be made thus: —take a pint of good 
veal gravy, put to it a fpoonful of lemon pickle, half an anchovy, 
a tea-fpoonful of mufhroom powder, or a few pickled mufh- 
rooms : give it a gentle boil; then put in half a pint of cream, 
the yolks of two eggs beat fine ; fliake it over the fire after the 
eggs and cream are in, but do not let boil, it will curdle the 
cream. It is proper for a top difh at night, or a fide difh for 
dinner. Raffald, 91. 
The Grijlles of a Breajl of Veal ivith a White Sauce. 
About the half of a breaft of veal will do for this fmall difh; 
take off all the upper part, and cut the griftles in fmall bits, 
blanch them, and put into a ftew-pan to a ladle of broth ; flew 
it very tender, and put a bit of butter mixed with flour, a bunch 
of onions and parfley, a blade of mace, pepper, and fait. For 
your fauce, you may prepare either peas or afparagus ; make a 
liaion ; and juft before you ferve, pour it in j add the juice of 
a lemon, and difh it up. 
Breafts of lamb are done in the fame manner, and make a 
favorite difli. Verral, x2o. 
To ragoo a Neck of Veal. 
Cut a neck of veal into fteaks, flatten them with a rolling-pin, 
feafon them with fait, pepper, cloves, and mace; lard them with 
bacon, lemon-peel, and thyme ; dip them in the yolks of eggs, 
make a fheet of ftrong cap-paper up at the four corners, in the 
form of a dripping-pan ; pin up the corners, butter the paper 
and alfo the gridiron, and fet it over a fire of charcoal •, put in 
your meat, let it do leifurely, keep it bailing and turning to keep 
in the gravy; and when it is enough, have ready half a pint of 
ftrong gravy, feafon it high, put in mufhrooms and pickles, force- 
meat balls dipped in the yolks of eggs, cyders dewed and fried 
to lay round and at the top of your difh, and then ferve it up. 
If for a brown ragoo, put in red wine ; if for a white one, put 
in white wine, with the yolks of egss beat up with two or three 
fpoonfuls of cream. 
Neck of Veal and Jharp Sauce. 
Make a marinade with butter and a little flour, fliced onions, 
roots, and a little coriander-feed, one clove of garlick, three fpice 
cloves, thyme, laurel, bafil, pepper, and fait; warm it, and put 
in it a larded neck of veal; let it lie in a marinade about two 
hours, then wrap it in buttered paper, and road it, and ferve 
with a poivrade or fharp fauce. Dalrymple, 102. Made dishes of veal. 
51 
Neck of Veal Jlenued. 
Lard it •with large pieces of bacon rolled in pepper and fait, 
(ballots and fpices; braze it with dices of lard, diced roots, 
onions, a laurel leaf, broth, and a little brandy; Ikim and dft 
the fauce, and ferve it on the meat. Clermont, 108. 
Neck of Veal fewed with Celery. 
Take the bed end of a neck, put it into a dew-pan with 
fome beef broth or boiling water, fome fait, whole pepper and 
cloves, tied in a bit of muflin, an onion, a piece of lemon-peel; 
dew this till tender; take out the fpice and peel, put in a little 
cream and dour mixed, fome celery ready boiled and cut into 
lengths ’y boil it up. 
Take the bed end, lard it with bacon rolled in pardey chop- 
ped, pepper, fait, and nutmeg; put it into a dew-pan, and 
cover it with water ■, put in the ferag-end, with a little lean 
bacon, or a bit of ham, an onion, two carrots, fome fhallots, a 
head or two of celery, and a little Madeira; let thefe dew 
gently for two hours, or till tender; drain the liquor, mix a 
little butter with fome dour, dir it in a dew-pan till it is brown ; 
lay in the veal, the upward dde to the bottom of the pan, let it 
do a few minutes till it is coloured, lay it in the dilh, dir in 
fome more liquor, boil it up, and fqueeze in orange or lemon, 
juice. Mafony 141. 
Neck of Veal d-la-hraife. 
Neck of Veal d-la-rcyal. 
Take a neck of veal, and cut off the fcrag-end, and part of 
the chine-bone, in order to make it lie flat in the di(h. Then 
chop very fine a little parfley and thyme, a few (ballots and 
nrufhrooms, and feafon with pepper and fait. Cut middling 
fized lards of bacon, and roll them in the herbs and feafoning. 
Lard the lean part of the neck, put it in a ftew-pan with fomc 
lean bacon, or the (hank of a ham; and the and 
fcrag cut in pieces, with a little beaten mace, a head of celery, 
onions, and three or four carrots. Pour in as much water as 
will cover it, (hut the pan clofe, and (lew it (lowly two or three 
hours, till it is tender. Then drain half a pint of the liquor 
through a fieve, fet it over a dove, let it boil, and keep during 
it till it is of a good brown; but take care not to let it boil. 
Then add more of the liquor, drain off the fat, and keep it 
dirring till it becomes thick and of a fine brown. Then take 
the veal out of the dew-pan, wipe it clean, and put the larded 
fide down upon the glaze ; fet it five or fix minutes over a 
gentle fire to take the glaze, and then lay it in the di(h with 
the glazed fide upwards. Put into the fame dew pan as much 
flour as will lie on a fixpence, dir it about well, and add fome  MADE DISHES OF VEAL. 
of the braze powder if any be left. Let it boil till It is of a 
proper thicknefs, drain it, and pour it into the bottom of the 
difli. Squeeze in a little lemon juice, and fend it to table. 
Farley y 98. 
Bombarded Veal. 
You mud get a fillet of veal ; cut out of it five lean pieces, 
as thick as your hand, round them up a little, then lard them 
very thick on the round fide with little narrow thin pieces of 
bacon, and lard five fheeps* tongues (being firft boiled and 
blanched) lard them here and there with very little bits of 
lemon-peel, and make a well feafoned force-meat of veal, bacon, 
ham, beef fuet, and an anchovy beat well; make another ten- 
der force-meat of veal, beef fuet, mufhrooms, fpinach, parfiey, 
thyme, fweet marjoram, winter favory, and green onions. 
Seafon with pepper, fait, and mace; beat it well, make a round 
ball of the other force-meat, and ftuff in the middle of this, 
roll it up in a veal caul and bake it; what is left tie up like a 
Bologna faufage, and boil it, but fir ft rub the caul with the yolk 
of an egg ; put the larded veal into a fiew- pan with fome good 
gravy, and (lew it gently till it is enough ; ikim off the fat, put 
in fome truffles and morels, and fome mufhrooms. Your force- 
meat being baked enough, lay it in the middle, the veal round 
it, and the tongues fried and laid between; the boiled cut 
into dices and fried, and throw all over. Put on them the 
fauce. You may add artichoke bottoms, fweet-breads, and 
cock’s-combs if you pleafe. Garnifil with lemon. Glajfe, 57,. 
Mafony 148. 
Bombarded Veal another way. 
Cut the bone nicely out of a fillet, make a force-meat of the 
crumbs of a penny loaf, half a pound of fat bacon feraped, a 
little lemon-peel, or lemon thyme, parfley, two or three fprigs 
of fweet marjoram, one anchovy ; chop them all very well, 
grate a little nutmeg, chyan pepper and fait to your palate ; 
mix all up together with an egg and a little cream, and fill up 
the place where the bone came out with the force-meat ; then 
cut the fillet acrofs, in cuts about one inch from another, all 
round the fillet; fill one nick with force-meat, a fecond with 
boiling fpinnach, that is boiled and well fqueezed, a third with 
bread crumbs, chopped oyftcrs, and beef marrow, then force- 
meat, and fill them up, as above, all round the fillet, wrap the 
caul clofe round it, and put it in a deep pot with a pint of 
water; make a coarfe pafte to lay over it, to keep the oven 
from giving it a fiery tafte; when it comes out of the oven, 
ikim off the fat, and put the gravy in a ftew-pan, with a fpoon- 
ful of lemon-pickle, and another of mufhroom catchup, two of 
browning, half an ounce of morels and truffles, five boiled ar- MADE DISHES OF VEAL. 
53 
tichoke bottoms cut in quarters; thicken the fauce with flour 
and butter, give it a gentle boil, and pour it upon the veal into 
your difli. Rajfald, 93. 
Veal Olives d-la-tnode* 
Take two pounds of veal, fome marrow, two anchovies, the 
yolks of two hard eggs, a few muflirooms, and fome oyfters, 
a little thyme, marjoram, parfley, fpinach, lemon-peel, fait, 
pepper, nutmeg, and mace, finely beaten; take your veal caul, 
lay a layer of bacon and a layer of the ingredients, roll it in 
the veal caul, and either roaft it or bake it. An hour will do 
either. When enough, cut it into flices, lay It in your difli, 
and pour good gravy over it. Garnifh with lemon, Glajfey 58. 
Fillet of Veal fewed. 
Stuff it, half bake it with a little water in the difli, then flew 
it with the liquor and fome good gravy, and a little Madeira; 
when enough, thicken it with flour ; add catchup, chyan, a 
little fait, juice of orange or lemon ; boil it up. Mqfon, 139. 
Lard your fillet and half roafl it, then put it in a tofling-pan, 
with two quarts of good gravy ; cover it clofe and let it flew 
till tender, then add one fpoonful of white wine, one of brown- 
ing, one of catchup, a tea fpoonful of lemon-pickle, a little caper 
liquor, half an ounce of morels; thicken with flour and butter, 
and lay round if a few yolks of eggs. 
Fo ragoo a Fillet of Veal. 
Leg of Veal marinated. 
Provide a nice leg of white veal and marinate it; roaft it 
with four flices of bacon over it, covered with paper; take four 
or five heads of endive, cut into bits about an inch in length, 
blanch it a little, and flew it in a little gravy mixed with a la- 
dle of cullis ; put a minced fhallot and fome parfley, fqueeze in 
the juice of a lemon, and ferve it up with the fauce under it. 
Make ufe of capers, olives, or any fort of pickles for a change. 
Yerraly 67. 
Leg of Veal with white Sauce, 
Lard a leg of veal with large pieces of bacon, let it foak 
twelve hours in marinade made after this manner piece of 
butter and flour, a quart of milk, two lemons peeled and fliced, 
flx fhallots, two cloves of garlick, lix onions fliced, eight cloves, 
three laurel leaves, thyme and parfley, whole pepper and fait. 
Warm the marinade, and put into a pot much about the bignefs 
of the veal *, wipe it dry before fpitting. and cover it with flices 
ot lard and two flieets of paper, or with buttered paper alone; 
and ferve with poivrade, or a cream fauce made of a piece of 
batter and flour, a chopped anchovy, chopped parfley and 
fliallots, grated nutmeg, pepper and fait, and as muth cream as 54 
MADE DISHES OF VEAL. 
neceffary. When ready to ferve, add the juice of a lemon. 
It may alfo be done without larding. Dalrymple, 103. 
Leg of Veal daubed, or a-la-mode. 
It is larded and brazed with all forts of roots and fpices ; re- 
duce the fauce to a jelly, and ferve it with it, either hot or cold, 
Dalrymple, 104. 
A Leg of Veal in Difguife. 
Lard the veal with (lips of bacon, and a little lemon-peel cut 
very thin ; make a huffing as for a fillet of veal, only mix with 
it half a pint of oyfters chopped finall; put it into a veffel, and 
cover it with water ; let it ftew very gently till quite tender ; 
take it up, and fldm off the fat; fqueeze feme juice of lemon, 
fome muffiroom catchup, the crumb of a roll grated fine, and 
half a pint of oyfters, with a pint of cream, and a piece of 
butter rolled in flour. Let the fauce thicken upon the fire, 
put the veal in the diffi, and pour the fauce over it. Ganaifh 
with oyfters dipped in butter and fried, and with thin likes of 
toafted bacon. Mafon, 143. 
A Leg of Veal and Bacon in Difguife. 
Lard your veal all over with flips of bacon, and a little le-. 
mon-peel, and boil it up with a piece of bacon ; when enough, 
take it up, cut the bacon into flices, and have ready fome dried 
fage and pepper rubbed fine; rub over the bacon, lay the veal 
in the diffi and the bacon round it, ftrew it all over with fried 
parfley, and have green fauce in cups made thus: —take two 
handfuls of forrel, pound it in a mortar and fqueeze out the 
juice; put it into a faucepan with fome melted butter, a little 
fugar, and the juice of a lemon. Or you may make it thus:— 
beat two handfuls of forrel in a mortar, with two pippins quar- 
tered, fqueeze the juice out, with the juice of a lemon, or vine-* 
gar, and fweeten it with fugar. Glaffe, 56, 
Do few a Knuckle of V?al%. 
Be fure you let the pot or faucepan be very clean ; lay at the 
bottom four clean wooden fkewers, wafh and clean the knuckle 
very well, then lay it in the pot with two or three blades of 
mace, a little whole pepper, a little piece of thyme, a finall 
onion, a cruft of bread, and two quarts of water. Cover it 
down clofe, make it boil, then only let it limmer for two hours, 
and when it is enough, take it up, lay it in a diffi, and ftrain the 
broth over it. 
It is larded and brazed with all forts of roots, and fpices as 
ufual, and ferved upon ftewed fpinach ; it is the garden fluff 
that gives it the name, Dalrymple, 103. 
Leg or Knuckle of V°al and Spinach. MADE DISHES OF VEAL. 
55 
Shoulder of Veal d-la-Piedmontoife. 
Cut the (kin off a fhoulder of veal, fo that it may hang at 
one end ; then lard the meat with bacon and ham, and feafon 
it with pepper, mace, fait, fwcet herbs, parfley, and lemon-peel. 
Cover it again with the ikin, ftew it with gravy, and when it 
js juft tender enough, take it up. Then take forrel, feme let- 
tuce chopped fmall, and ftew them in ibme butter, with parf- 
ley, onions, and mufhrooms. The herbs being tender, put 
to them feme of the liquor, fome fweet-breads, and fomc 
bits of ham. Let all ftew together a little while, then lift up 
the fkin, lay the ftewed herbs over and under, cover it again 
with the fkin, wet it with melted butter, ftrew it over with 
crumbs of bread, and fend it to the oven to brown. Serve 
it up hot, with fome gopd gravy in the difti. The French, 
before it goes to the oven, ftrew it over with Parmefan 
Farley, 101. 
A ftioulder of veal may be drafted in every refpeft and fafhioa 
as the leg. Clermont, in. 
A Harrico of Veal. 
Take a neck or breaft of veal (if the neck, cut the bones 
fhort) and half roaft it; then put it into a ftew-pan juft co- 
vered with brown gravy, and when it is near done, have ready 
a pint of bpiled peas, lix cucumbers pared, and two cabbage - 
lettuces cut in quarters, ftewed in brown gravy, with a few 
force-meat balls ready fried; put them to the veal, and let them 
juft fimmer. When the veal is in the difh, pour the fauce 
and the peas over it, and lay the lettuce and balls round it. 
Mafon, 140. 
To roof Sweetbreads with Afparagus, 
Two good fweetbreads are enough for this fmall difh ; blanch 
them, and lay them in a marinade, fpit them tight upon a lark 
fpit, and tie them .to another, with a dice of bacon upon each, 
and covered with pepper; when ahnoft done, take that off", 
and pour a drop of butter upon them, with a few crumbs of 
bread, and roaft them of a nice coldur; take two bunches of 
afparagus, and boil them, not fo much as when boiled to cat 
with butter; difh up your fweetbreads and your grafs between 
them, take a little cuilis and gravy, with a jot of fhallot and 
minced parfley; boil it a few minutes, fqueeze in the juice of a 
femon or orange, and ferve it up. Vtrral, 161. 
.Sweetbreads are very ufefui in many difhes, as in pies, 
fricaffees, &c. and to ufe alone, either fried, roahcd, broiled,- 
or otherwife. They mufl be foaked in warm water an hour or 
two, then fcalded about an hour or two in warm water, which 
js commonly called fitting or blanching, which will make them 56 
MADE DISHES OF VEAL. 
keep longer, and are ready for any ufe you pleafe to put them 
to. Dalrympky 89. 
Forced Sweetbreads, 
Put three fweetbreads in boiling water five minutes, beat the 
yolk of an egg a little, and rub it over them with a feather; 
flrew on bread-crumbs, lemon-peel, and parfley Aired very fine, 
nutmeg, fait and pepper to your palate; fet them before the 
fire to brown, and add to them a little veal gravy; put a little 
mulhroom powder, caper liquor, or juice of lemon, and brown- 
ing ; thicken it with flour and butter, boil it a little, and pour 
it into your difh ; lay in your fweetbreads, and lay over them 
lemon-peel in rings, cut like ftraws. Garnilh with pickles., 
Rnffaldy 98. 
Parboil them as for a ragoo, put force-meat in a caul In the 
fhape of a fweetbread ; roafl: that in a Dutch oven; thicken a 
little good gravy with flour; add catchup, a little grated lemon- 
peel, pepper, fait, and nutmeg ; boil it up with a few pickled 
mufhrooms or lemon-juice. Let the fweetbreads flew a little in 
this gravy; then lay the force-meat in the middle, and the 
fweetbreads at the end. Mafotiy 157, 
Another way. 
Sweetbreads as Hedge-hogs. 
Scald the fweetbreads, and lard them with ham and truffles,, 
cut in fmall pieces; fry a fhort time in butter; let the pieces 
flick out a little to make the appearance of briftles; fimmer them 
in the fame butter, with broth and a little white wine, very 
little fait and pepper; when done, fkim and drain the fauce; 
add a little cullis, and ferve upon them. You may alfo ufe any 
other fauce. As fweetbreads are of an Infipid tafte of them- 
felves, obferve, as a general rule, to ferve a fharp relifhing fauce 
with them—either culhs-fauce, fricafle, or fweet herbs. Dai- 
rymple. 90. 
To ragoo Sweetbreads. 
Rub them over with the yolk of an egg, ftrew over them 
bread-crumbs and parfley, thyme, and fweet marjoram, flared 
fmall, and pepper and fait; make a roll of force-meat like a 
fweetbread, and put it in a veal caul, and roaft them in a Dutch 
oven; take fome brown gravy, and put to it a little lemon- 
pickle, mulhroom catchup, and the end end of a lemon; boil 
the gravy, and when the fweetbreads are enough, lay them 
in a dilh, with a force-meat in the middle; take the end of 
the lemon out, and pour the gravy into the difh, and ferve 
them up. 
Sweetbreads with Muff rooms. 
Provide two or three veal fweetbreads, blanch them, and cut MADE DISHES OF VEAL. 
57 
them In flices ; get a few nice button mufhrooms cleaned upon 
a bit of flannel, put them into a ftew-pan together, and let them 
flew gently for half an hour in a ladle of cull is; but put no 
gravy, for the rnufhrooms will produce fome liquor ; take a 
knot or two, or the yolks of three pr four hard eggs,dafh in a glafs 
of white wir>e, a morfel of green onion and parfley minced 
fine, pepper, fait, and nutmeg; fqueeze in the juice of a lemon 
or orange, and ferve it up. Lambs’ fweetbreads may be done 
the fame way. Verral, 123. 
Sweetbreads d-la-dauh. 
Take three of the largefl: and finefl: fweetbreads you can 
get, put them in a fauce-pan of boiling water for five minutes, 
then take them out, and when they are cold, lard them with a 
row down the middle, with very little pieces of bacon, then a 
row on each fide with lemon-peel, cut the fize of wheat ftrawi 
then a row on each fide of pickled cucumbers, cut very fine; 
put them in a tolling pan, with good veal gravy* a little juice 
of lemon, a fpoonful of browning; ftew them gently a quarter 
of an hour; a little before they are ready, thicken them with 
flour and butter, dilh them up, and pour the gravy over, lay 
round them bunches of boiled celery, or oyfter patties. Garnifh 
with Hewed fpinach, greemcoloured parfley, flick a bunch of 
barberries in the middle of each fweetbread. It is a pretty 
forner dilh for either dinner or flipper. Raff aid, 98. 
Cut them in long flices, beat up the yolk of an egg, and rub 
it over them with a feather; make a feafoning of pepper, fait, 
and grated bread ; dip them into it, and fry them in butter. 
For fauce—catchup and butter, with gravy or lemon-fauce. 
Garnifh with fmall flices of toafted bacon and crifped parfley, 
To fry Sweetbreads, 
Having roafted a fine loin of veal, take it up, and carefully 
take the fkin off the back part of it without breaking; cut out 
all the lean meat, but mind and leave the ends whole, to hold 
the following mince-meats : mince all the meat very fine with 
the kidney part, put it into a little veal gravy, enough to 
moiften it, with the gravy that comes from the loin ; put in a 
little pepper and fait, fome lemon-peel fhred fine, the yolks of 
three eggs, a fpoonful of catchup, and thicken it with a little 
butter rolled in flour ; give it a fhake or two over the fire, and 
put it into the loin, and then pull the fkin over. If the fkin 
fhould not quite cover it, give it a brown with a hot iron, or 
put it into an oven for a quarter of an hour. Send it up hot, 
and garnifh with barberries and lemon. Majon, 144. Glajfe> 
56. Farley, 10 6. 
Loin of Veal in Epigram.  MADE DISHES OF VEAL. 
Veal d-la-Bourgeofe, 
Lard Tome pretty thick flices with bacon, and feafon them 
with pepper, fait, beaten mace, cloves, nutmeg, and chopped 
parfley ; then cover the ftew-pan with flices of fat bacon, lay 
the veal upon them, cover it, and fet it over a very flow fire 
for eight or ten minutes, fo as to be juft hot, and no more ; 
then brifk up your fire, and brown your veal on both fides ; 
then fhake fome flour over it and brown it. Pour in a quart 
of good broth or gravy, cover it clofe, and let it ftew gently till 
it is enough ; then take out the flices of bacon, and fkim all 
the fat off clean, and beat up the yolks of three eggs with fome 
of the gravy. Mix all together, and keep it ftirring one way 
till it is fmooth and thick ; then take it up, lay your meat 
in the dilh, pour the fauce over it, and garnifh with lemon. 
A Fricando of Veal. 
Cut fteaks half an inch thick, and fix inches long, out of the 
thick part of'a leg of veal, lard them with fmall cardoons, and 
duft them with flour; put them before the fire to broil a fine 
brown,then put them intoalarge tofling-pan with aquart of good 
gravy, and let it ftew half an hour ; then put in two tea-fpoon- 
fuls of lemon-pickle, a meat-fpoonful of walnut catchup, the 
fame of browning, a flice of lemon, a little anchovy and chyan, 
a few morels and truffles. When your fricandos are tender, 
take them up, and thicken your gravy with flour and butter j 
ftrain it, place your fricandos in the difli. pour your gravy on 
them. Garnifh with lemon and barberries. You may Jay 
round them force-meat balls fried, or force-meat rolled in a 
veal caul, and yolks of eggs hard boiled. Raffaldy 94, 
Veal Rolls. 
Take ten or twelve little thin flices of veal, lay on them 
fome force-meat according to your fancy, roll them up, and tie 
them juft acrofs the middle with coarfe thread j put them on a 
bird fpit, rub them over with the yolks of eggs, flour them, 
and bafte them with butter. Half an hour will do them. 
Lay them in a difli, and have ready fome good gravy, with 
a few truffles and morels, and fome mufhroonis. Garnifh with 
lemon. 
Calf's Head Surprize. 
Take a calf’s head with the fkin on, take a fliarp knife, and 
raife off the fkin with as much meat from the bones as you can 
pofflbly get, fo that it may appear like a whole head when 
fluffed j then make a force-meat in the following manner 
take half a pound of veal, a pound of beef fuet, the crumb of a 
two-penny loaf, half a pound of fat bacon, beat them well in a 
mortar, with fome fweet herbs and parfley fhred fine, fome MADE DISHES OF VEAL. 
clpves, mace, and nutmeg, beat fine, feme fait and chyan pep- 
per enough to feafon it, the yolks of four eggs beat up, and 
mixed all together in force-meat ; fluff the head with it, and 
fkewer it tight at each end ; then put it into a deep pot or pan, 
and put two quarts of water, half a pint of white wine, a blade 
or two of mace, a bundle of fweet herbs, an anchovy, two 
fpoonfuls of walnut and mufhroom catchup, the fame quantity 
of lemon pickle, a little fait and pepper ; lay a coarfe pafte over 
it to keep in the fleam, and put it for two hours and an half 
into a iharp oven. When you take it out, lay the head in a 
foup difh, Ikim of the fat from the gravy, and ftrain it through 
a fieve into a flew-pan; thicken it with butter rolled in flour, 
and when it has boiled a few minutes, put in the yolks of four 
eggs well beaten, and mixed with half a pint of cream; have 
ready boiled fome force-meat balls half an ounce of truffles and 
morels, but don’t put them into the gravy ; pour the gravy 
over the head, and garnifh with force-meat balls, truffles, 
morels, and mufhrooms. Glajfe, 60. 
A*lot her id ay. 
Drefs off the hair of a large calf’s head, as directed in the 
ipock turtle ; then take a knife, and raife off the 
ff in, with as much of the meat from the bones as you can pof- 
hbly get, that it may appear like a whole head when it is huffed, 
and be careful you do not cut the fkin in holes; then fcrapea 
pound of fat bacon, the crumb of two penny loaves, grate a 
fmall nutmeg with fait, chyan pepper, and fhred lemon-peel to 
your tafte, the yolks of fix eggs well beat; mix all up into a 
rich force-meat, put a little into the ears, and huff the head 
with the remainder ; have ready a deep narrow pot that it will 
juft go in, with two quarts of water, half a pint of white wine, 
two fpponfuls of lemon pickle, the fame of walnut and mufii- 
room catchup, one anchovy, a blade or two of mace, a bundle 
of fweet herbs, a little fait and chyan peper ; lay a coarfe paftc 
over it to keep in the fream, and fet it in a very quick oven two 
hours and an half. When you take it out, lay your head in a 
foup difti, Ikim the fat clean off the gravy, and ftrain it through 
a hair fieve into a tofling-pan ; thicken it with a lump of butter 
rolled in flour. When it has boiled a few minutes, put in the 
yolks of fix eggs well beat, and mixed with half a pint of cream; 
but do not let it boil, it will curdle the eggs. You muft have 
ready boiled a few force-meat balls, half an ounce of truffles and 
morels, it would make the gravy too dark a colour to ftew them 
in it; pour your gravy over your head, and garnifii with the 
truffles, morels, force-meat balls, mufhrooms, and barberries, 
?nd ferve it up. This is a hand.ome top-difli at a fmall expence. 
Rqffald, 88. 60 
MADE DISHES OF VEAL. 
Calf s Head boiled. 
Wafh it very clean, parboil one half, beat up the yolk of an 
egg, and rub it over the head with a feather, then ftrew over it a 
feafoning of pepper, fait, thyme, parfley chopped final!, flared 
lemon-peel, grated bread, and a little nutmeg j ftick bits of 
butter over it, and fend it to the oven*, boil the other half white 
in a cloth, put them both into a difh ; boil the brains in a bit 
of cloth, with a very little parfley and a leaf or two of fage; 
when they are boiled, chop them finall, and warm them up in a 
fauce-pan with a bit of butter and a little pepper and fait; lay 
the tongue, boiled and peeled, in the middle of a fmall difh. and 
the brains round it; have in another difh bacon or pickled 
pork j greens and carrots in another. 
Calfs Head the German way. 
Take a large calf’s head, with great part of the neck cut with 
it *, fplit it in half, feald it very white, and take out the jaw- 
bone *, take a large ftew-pan, or fauce-pan. and lay at the bot- 
tom fome flices of bacon, then fome thin beef-fteaks, with 
fome pepper and fait; then lay in the head, pour in fome beef 
broth, a large onion ftuck with cloves, and a bunch of fvveet 
herbs *, cover the ftew-pan very clofe, and fet it over a ftove to 
Hew *, then make a ragoo with a quart of good beef gravy, and 
half a pint of red wine 5 let the wine be well boiled in the, 
gravy *, add to it fome fweetbreads parboiled and cut in flices, 
fome cocks’-combs, oyfters, mulhrooms, truffles, and morels *, 
let thefe ftew till they are tender. When the head is ftewed, 
take it up, put it into a difh, take out the brains, the eyes, and 
the bones; then flit the tongue, cut it into fmall pieces, cut the 
eyes in pieces alio, and chop the brains *, put thefe into a 
baking-difh, and pour fome of the ragoo over them j then take 
the head, lay it upon the ragoo, pour the reft over it, and on 
that fome melted butter j then ferape fome fine Parmefan 
cheefe, ftrew it over the butter, and fend it to the oven. It 
does not want much baking, but only requires to he of a fine 
brown. Mafon, 154. 
‘Tofew a Calfs Head. 
Firft wafh it, and pick it very clean, lay It in water for an 
hour, take out the brains, and with a fharp knife carefully take 
out the bones ana the tongue, but be careful you do not break 
the meat; then take out the two eyes, and take two pounds 
of \real and two pounds of beef ftiet, a very little thyme, a 
good deal of lemon-peel minced, a nutmeg grated, and two 
anchovies *, chop all very well together, grate two ftale rolls, 
and mix all together with the yolks of four eggs; fave enough 
of this meat to make about twenty balls, take half a pint of MADE DISHES OF VEAL. 
frefh mufhrddms clean peeled and wafhed, the yolks of fix 
eggs chopped, half a pint of oyfters clean wafhed, or pickled 
cockles; mix ail thefe together, but firft ftew your oyfters, 
put your force-meat into the head and clofe it, tie it tight with 
a packthread, and put it into a deep ftew-pan ; and put to it 
two quarts of gravy, with a blade or two of mace. Cover it 
clofe, and let it ftew two hours; in the mean time beat up the 
brains with fome lemon-peel cut fine, a little parfley chopped, 
half a nutmeg grated, and the yolk of an egg; have fome 
dripping boiling, fry half the brains in little cakes, and fry 
the bails, keep them both hot by the fire; take half an ounce 
of truffles and morels, then ftrain the gravy the head was 
ftewed in, put the truffles and morels to it with the liquor, and 
a few mufhrooms ; boil all together, then put in the reft of 
the brains that are not fried, ftew them together for a minute 
or two, pour it over the head, and lay the fried brains and balls 
round it. Garnifh with lemon. You may fry about twelve 
oyfters and put over. GlaJJe, 55. 
Mrs. Mafon, has the fame receipt, though differently ex- 
prelfed, in The Ladies Affiftant, page 153. 
To roajl a Calfs Head. 
Wafh the head very clean, take out the bones, and dry it 
very well with a cloth; make a feafoning of beaten mace, pep- 
per, fait, nutmeg, and cloves, fome fat bacon cut very fmall, 
and fome grated bread; ftrew this over it, roll it up, fkewer it 
with a fmall fkewer, and tie it with tape ; roaft it, and bafte it 
with butter; make a rich veal gravy, thickened with butter, 
and rolled in flour. Some like mufhrooms and the fat part of 
oyfters, but it is very good without. 
To bajh a Calf s Head. 
Clean your calf’s head exceeding well, and boil it a quarter 
of an hour; when it is cold, cut the meat into thin broad 
flices, and put it into a tofllng-pan, with two quarts of gravy ; 
and when it has ftewed three quarters of an hour, add to it 
one anchovy, a little beaten mace, and chyan to your tafte, two 
tea-fpoonfuls of lemon-pickle, two meat-fpoonfuls of walnut- 
catchup, half an ounce of truffles and morels, a flice or two of 
lemon, a bundle of fweet herbs, and a glafs of white wine; 
mix a quarter of a pound of butter with flour, and put it in a 
few minutes before the head is enough ; take your brains and 
put them into hot water, it will make them fkin fooner, and 
beat them fine inabafon; then add to them two eggs, one 
fpoonful of flour, a bit of lemon-peel fhred fine ; chop fmall 
a little parfley, thyme, and fage ; beat them very well together, 
ftrew in a little pepper and fait, then drop them in little cakes 62 
MADE DISHES OF VEAL. 
into a pan full of boiling hog’s lard, and fry them a light 
brown ; then lay them on a fieve to drain ; take your halh out 
of the pan with a fifh-flice, and lay it on your diffl, and ftrain 
your gravy over it; lay upon it a few mufhrooms, force-meat 
balls, the yolks of four eggs boiled hard, and the brain-cakes. 
Garnifh with lemon and pickles. It is proper for a top or fide- 
diffl. Raffald, 86. Farley, 64. 
cIo hajh a Calf s Head brown. 
Half the head only fflould be baffled, as a whole one makes 
too large a difh •, parboil it; when cold, cut it into thin dices, 
and the tongue ; flour it pretty well, and put it into a ftew-pan 
with fome good gravy, a quart or more, a glafs of Madeira, an 
anchovy wiped and boned, a little pounded cloves, chyan, a 
piece of lemon peel ; let thefe ftew gently three quarters of an 
hour, then add fome catchup, a few truffles and morels, firft 
waffled; pickled or ffeffl mufhrooms; if freffl, a little juice of 
lemon ; ftew thefe together a few minutes ; add force-meat 
balls fried, and hard yolks of eggs. Dip the brains in hot 
water, fkim them, beat them fine, and mix them with a little 
grated lemon-peel, parfley chopped, and favoury herbs, favoury 
Ipice, chyan, fait, bread-crumbs, and yolk of egg ; fry thefe in 
finall cakes; garnifh the haffl with them, oyfters fried, and 
fiiced lemon. If for a arge company, boil the other half of the 
head, rub it over with yolk of egg, ftretv on bread-crumbs, with 
pepper, fait, and nutmeg, grated lemon-peel, and chopped 
parfley ; bafte it before the fire, let it be a nice brown, and lay 
it on the haffl. 
To hnjh a Calfs Head white. 
Take half a pint of gravy, a gill of white wine, a little beaten 
mace, a little nutmeg, and a little fait ; throw into your halh a 
few mufhrooms, truffles, and morels, firft parboiled, a few arti- 
choke bottoms and afparagus tops (if they are in feafon), a large 
piece of butter rolled in Hour, the yolks of two eggs, half a 
pint of cream, and a fpoonfui of mufhroom catchup. Stir thefe 
all together till it becomes of a tolerable thicknefs, and pour it 
into the diffl. Lay the other half of the head as above-men- 
tioned, in the middle. Farley, 66. 
Cut it into flices, flour it, put to it a little boiled gravy, a little 
white wine, fome cream, a little catchup, white pepper, fait, 
and nutmeg, a few oyfters and their liquor, fhred lemon-peel, 
boil this up gently together ; a few pickled or freffl mufhrooms, 
and a little lemon juice, or lemon juice only. This may be en- 
riched with truffles and morels parboiled, force-meat balls, and 
hard eggs. Mafan, 155. 
To hajh a cold Calf s Head. MADE DISHES OF VEAL 
63 
To drefs a Calf’s Head the beji way. 
Take a calf’s head with the fk'n on, and fcald off all the hair 
and clean it very well ; cut in two, take out the brains, boil the 
head very white and tender, take one part quite off the bone, 
and cut it into nice pieces with the tongue, dredge it with a 
little flour, and let it flew on a flow fire for about half an hour 
in rich white gravy, made of veal, mutton, and a piece, of 
bacon, feafoned with pepper, fait, onion, and a very little mace; 
it muff be ftrained off before the hafh is put in it, thicken it 
with a little butter rolled in flour ; the other part of the head 
mull be taken off in one whole piece, fluff' it with nice force- 
meat, and roll it like a collar, and flew it tender in gravy; then 
put it in the middle of a difh, and the hafh all round. Garnifh 
it with force meat balls, fried oyfters, and the brains made into 
little cakes dipped in rich butter and fried. You may add 
wine, morels, truffles, or what you pleafe, to make it good and 
rich. Raff aid, 86. 
To grill a Calf s Head. 
Wafh your calf’s head clean, and boil it almoft enough, thdn 
take it up and hafh one half, the other half rub over with the 
yolk of an egg, a little pepper and fait; ftrew over it bread- 
crumbs, parfley chopped fmall, and a little grated lemon peel; 
fet it before the fire, and keep bailing it all the time to make the 
froth rife. When it is a fine light brown, difh up your hafh, 
and lay the grilled fide upon it. 
Blanch your tongue, flit it down the middle, and lay it on a 
foup plate ; flein the brains, boil them with a little fage and 
parfley ; chop them fine, and mix them with fome melted 
butter a*d a fpoonful of cream ; make them hot, and pour 
them over the tongue ; ferve them up, and they are fauce for 
the head. 
To collar a Calffs Head to eat like Brawn. 
Take the head with the fkin and hair on, fcald it till the hair 
will come off, then cleave it down, and take out the brains and 
the eyes ; wafh it very clean and put it into a pot of clean wa- 
ter ; boil it till the bones will come out; then flice the tongue 
and ears, and lay them all even ; throw a handful of fait over 
them, and roll it up quite clofe in a collar ; boil it near two 
hours; when the head is cold, put it into brawn pickle. Ma- 
fjny 155. 
Veal Palates. 
Provide about two palates, and boil them half an hour ; take 
off the Ikins, and cut them into pieces, as you do ox-palates; 
put them into a ftew-p m with a glafs of Champagne, a little 
minced green onion, parfley, pepper and fait; tofs it often till 
the wine is gone, pour in a ladle of your cullis mixed with. 64 
MADE DISHES OF VEAL. 
gravy, flew themfoftly in It till very tender, dafh in a fmall glafa 
more of your wine, add the juice of a lemon or orange, and 
fend it up. Verraly 122. 
Calf's Ears with Lettuce, 
Six ears will do; flew them very tender in a braze, and your 
lettuce may be done thus :—take as many as you have ears, and 
blanch them in water, open the leaves, and put into each a bit 
of the middling bacon, with a clove or two ftuck in each ; 
clofe the leaves over, and bind with pack-thread ; put them into 
a ftew-pan with a ladle of your cullis and a little gravy, pep- 
per, fait, and a morfel of lhallot ; flew them till very ten- 
der, take your cars out, and clear them from greafe, and put 
them to your ears ; add the juice of a lemon, and ferve them 
up. Take care your lettuces are preferred whole, and laid 
between the ears. Lambs ears may be done the fame. FVr- 
taly 123. 
Calf’s Ears fried. 
Braze the ears in a ftrong braze to make them tender, and 
make a batter thus:—take a handful of flour, put into a bowl 
or ftew-pan, add one egg, and a little fait; mix with as much 
fmall beer as will make it of a proper conliftence, then add 
about a table-fpoonful of fine oil; when well mixed, put the ears 
to it; have ready a ftew-pan with hog’s-lard properly hot, put 
in the ears one by one, with as much of the butter as will ftick 
to them; fry of a fine colour, and ferve them with fried parfley ; 
they may alfo be fluffed with good force-meat. Inftead of the 
above batter, you may bafte them with yolks of eggs and bread- 
crumbs. Dalrympley 80. 
Calf’s Ears houfewfc fafhion. 
Make a fauce with a little jelly broth and white wine, a little 
butter, chopped parfley, fhallots, pepper, and fait; boil it to a 
thick confidence; when done, add the juice of half a Seville 
orange, and ferved it upon brazed ears. Clennonty 86. 
Stuff a calPs heart with force-meat, and fend it to the oven 
in an earthen difh, with a little water under it. Lay butter over 
it, and dredge it with flour. Boil half the liver, and all the 
lights, for half an hourj then chop them fmall, and put them 
in a toffing pan, with a pint of gravy, a fpoonful of catchup, 
and one of lemon-pickle. Squeeze in half a lemon, feafon with 
pepper and fait, and thicken with a good piece of butter rolled 
in flour. When you difh it up, pour the mince-meat in the 
the bottom, and have the other half of the liver ready fried of 
a fine brown, and cut in thin flices, and little pieces of bacon. 
A Midcalf. Made dishes of veal. 
Set the heart in the middle* and lay the liver and bacon over the 
mince-meat. Farley 103. 
Calf’s Heart roofed. 
Having made a force-meat of the crumb of half a penny loaf, 
a quarter of a pound of beef fuet chopped linall, a little parfley, 
fweet marjoram, and lemon-peel, mixed up with a little pepper, 
fait, nutmeg, and the yolk of an egg; fill the heart with it, and 
lay a veal caul over the huffing, or ffieet of writing-paper to 
keep it in its place. Lay it in a Dutch oven, and keep turn- 
ing it till it is thoroughly roafled* When you difh it up, 
lay ffices of lemon round it, and pour good melted butter 
over it. Cole, 82. 
To roajl a Calf s Liver. 
Lard It with bacon, fpit it firft, and roaft It; ferve it up with 
good gravy. Glaffe, 95. 
To few a Calf’s Liver. 
Lard the liver and put it into a flew-palt, with fome fait, 
whole pepper, a bundle of fweet herbs, an onion, and a blade 
of mace; let it ftew till tender, then take it up, and cover it 
to keep hot; ftrain the liquor it was hewed in, fkim off all the 
fat, thicken it with a piece of butter rolled in flour, and pour 
it over the liver. Mafon, 158. 
Chop green fhallots and muflirooms, cut the liver In thin 
ffices, put all together in a hew-pan, with a little bit of butter 
tolled in hour, and a glafs of white wine ; hew flowly for about 
half an hour; add pepper and fait, and vinegar to your tahe. 
If you would have it white, make a liafon of yolks of eggs and 
cream, with lemon or verjuice. Dalrymple, 86. 
Calf’s Liver with Shallots. 
To drefs a Calf’s Liver in a Caul. 
Take off the under fkins, and fhred the liver very final!, then 
take an ounce of truffles and morels chopped fmall, with parfley; 
roaft two or three onions, take off their outermoft coats, pound 
fix cloves, and a dozen coriander feeds, add them to the onions, 
and pound them together in a marble mortar; then take them 
out and mix them with the liver ; take a pint of cream, half a 
pint of milk, and feven or eight new-laid eggs; beat them to- 
gether, boil them, but do not let them curdle, fhred a pound of 
fuet as fmall as you can, half melt it in a pan, and pour it into 
your egg and cream; then pour it into your liver, then mix all 
well together, feafon it with pepper, fait, nutmeg, and a little 
thyme, and let it (land till it is cold; fpread a caul over the bot- 
tom and fides of the ftew-pan, and put in your haftied liver and 
cream together; fold it up in the caul in the fflape of a calf’s 
liver, then turn it upfide down carefully, lay it in a dilh that 66 
MADE DISHES OF VEAL. 
•yvill bear the oven, and do it over with beaten egg; dredge it 
with grated bread, and bake it an oven. Serve it up hot for a 
firfl courfe. Glajfe, 94. 
To drefs a Calf’s Pluck. 
Boil the lights and part of the liver; roaft the heart huffed 
with fuet, fweet herbs, and a little parfley, all chopped fmall, 
a few crumbs of bread, fome pepper, fait, nutmeg, and a little 
lemon-peel; mix it up with the yolk of an egg. 
When the lights and liver are boiled, chop them very fmall, 
and put them in a faucepan, with a piece of butter rolled in 
Hour, fome pepper and fait, with a little lemon or vinegar, if 
agreeable; fry the other part of the liver as before-mentioned, 
with fome little pieces of bacon; lay the mince at the bottom, 
the heart in the middle, and the fried liver and bacon round, 
with fome crifped parfley. For fauce—plain butter. It is a 
large difh, but it may eafily be diminifhed. Cole, 84. 
Bone them, and fill them with force-meat, made of whatever 
you pleafe; tie them in flices of lard, flew them flowly in broth 
and white wine, a faggot of fweet herbs, a few cloves, roots, 
and onions. When done, ferve with what fauce you pleafe. 
Dairy triple, 89. 
Calf’s Feet with force-meat. 
Calf’s Feet with lemon-fauce. 
Take calve’s feet, plain boiled, put them In a ftew-pan with 
a little oil or butter, half a lemon, peeled and fliced, and as 
much broth or cullis as will fimmer them on a flow fire for 
about half an hour; take them out and wipe them, lift the 
fauce, fkim it well, add a little butler rolled in flour, a little 
cullis, a chopped anchovy, and the juice of half a lemon. 
Clermont, 94. 
Ragoo of Calves Feet, 
Boil the feet, bone and cut the meat in flices; brown them 
in the frying-pan, and then put them in fome good gravy, with 
morels, truffles, pickled mufhrooms, the yolks of four eggs 
boiled hard, fome fait, and a little butter rolled in flour. For 
a tick perfon, a calf’s foot boiled, with parfley and butter, is 
efteemed very good. Cole, 84. 
Take the crumb of a three-penny loaf, one pound of fuet, a 
large onion, two or three handfuls of parfley, mince it very fmall, 
feaibn it with fait and pepper, three or four cloves of garlick, 
mix with eight or ten eggs; then fluff the chaldron, take the 
feet and put them in a flew-pan; it mull flew upon a flow fire 
till the bones are loofe; then take two quarts of green peas, 
and put in the liquor j and when done, you muff thicken it 
Calves Feet and Chaldron after the Italian way. MADE DISHES OF VEAL. 
67 
'with the yolks of two eggs, and the juice of a lemon. It mull 
be feafoned with pepper, fait, mace, and onion, fome parfley 
and garlick. You mull ferve it up with the aforefaid pudding 
in the middle of the difh, and garnilh the di£h with fried 
fuckers and fliced onion. Glaffe, 383. 
Veal Cutlets. 
Cut your veal into pieces about the thickriefs of half a crown, 
and as long as you pleafe; dip them in the yolk of an egg, and 
flrew over them crumbs of bread, a few fweet herbs, fome 
lemon-peel, and a little grated nutmeg, and fry them in frefh. 
butter. While they are frying, make a little gravy, and when 
the meat is done, take it out, and lay it in a difli before the 
fire, then lhake a little flour into the pan, and flir it round* 
Put in a little gravy, fqueeze in a little lemon, and pour it 
over the veal. Make ufe of lemon for your garnilh. Far- 
kh 55* 
Another way. 
Cut part of the neck into cutlets ; fhorten them, fry them 
nicely brown, flew them in fome good gravy till tender, with 
a little flour mixed fmooth in it; then add catchup, chyan, 
fait, a few truffles and morels, pickled mufhrooms* Force- 
meat balls may likewife be added. Mafon 147. 
Veal Cutlets in Ragoo. 
Take fome large cutlets from the fillet, beat them flat; and 
lard them; flrew Over them fome pepper, fait, crumbs of 
bread, and fhred parfley; then make a ragoo of veal fweet- 
breads and mufhrooms; fry the cutlets in melted butter of a 
fine brown ; then lay them in a hot difh, and pour the ragoo 
boiling hot over them. Cole, 85. 
Having roafled a fine loin of veal, take it up, and carefully 
take the fkin off the back part without breaking it. Cut out 
all the lean meat, but leave the ends whole, to hold the fol- 
lowing mince-meat: mix all the meat very fine with the kid- 
ney part, put it into a little veal gravy, enough to moiften it 
with the gravy that comes from the loin. Put in a little pep- 
and fait, fome lemon-peel flared fine, the yolks of three eggs, 
and a fpoonful of catchup. Thicken it with a little butter rolled 
in flour; give it a fhake or two over the fire, and put it into 
the loin, and then pull the fkin over* If the fkin fhould not 
quite cover it, give it a brown with a hot iron, or put it in an 
oven for fifteen minutes. Send it up hot, and garnifh with 
barberries and lemon. Farley, 106. 
A favory difh of Veal. 
Calf’s Brains fried\ 
Cut the brains in four pieces, braze them about half an hour 68 
MADE DISHES OF VEAL. 
in broth and white wine, two flices of lemon, pepper and fait, 
thyme, laurel, cloves, parfley, and fhallots; then drain and foak 
them in batter made of white wine, a little oil, and a little fait, 
and fry them of a fine colour; you may likewife bafte them 
with eggs and bread-crumbs. Garnilh with fried parfley. 
Dalrymple, 83. 
The brains of two heads are enough for a good difh ; blanch 
them, and take off the little bloody fibres, cut into two pieces 
each, and foak them in a marinade of white wine and vinegar, 
&c. for an hour; boil your rice in water a few minutes, ftrain 
jt off, and flew it in broth till it is tender, with a little fait and 
a bit of mace; difh up the brains, and pour fome of the fauce 
to the rice; fqueeze in a lemon or orange, and pour over for 
ferving to table. 
When you procure two or three pair of eyes, they make an 
excellent difh done in the manner of doing the fweetbreads. 
Vernal, 127. 
Calf’s Brains 'with Rice. 
Veal Griftles and Green Peas. 
Cut the griftles of a breaft of veal in pieces; fcald them, 
if you would have them white; flew them in broth with a few 
flices of lard, half a lemon peeled and fliced, whole pepper 
and fait, and a faggot of fweet herbs; when done, wipe them 
clean, and ferve the ftewed peas upon them. You may alfo, 
when the meat is about a quarter done, take it out of the braze, 
and put it in a ftew-pan with the peas, a little butter, parfley, 
a little winter-favoury, a flice of ham, and a few cabbage let- 
tuces cut fmall; add a little cullis and flour; reduce the fauce 
pretty thick; fait only a little before you ferve. Dalrynu 
pie, 92. 
To drefs Scotch Collops white. 
Cut them off the thick part of a leg of veal, the fize and 
thicknefs of a crown piece, put a lump of butter into a tof« 
ling-pan, and fet it over a flow fire, or it will difcolour your 
collops; before the pan is hot, lay the collops in, and keep 
turning them over till you fee the butter is turned to a thick 
white gravy, put your collops and gravy into a pot, and fet 
them upon the hearth, to keep warm; put cold butter again 
into your pan every time you fill it, and fry them as above, 
and fo continue till you have finiflied. When you have fried 
them, pour your gravy from them into your pan, with a tea- 
fpoonful of lemon-pickle, mufliroom-catchup, caper liquor, 
beaten mace, chyan pepper, and fait; thicken with flour and 
butter. When it has well boiled, put in the yolks of two eggs 
well beat and mixed, with a tea-fpoonful of rich cream ; keep 
{baking your pan over the fire till yqur gravy looks of a fine MADE DISHES OF VEAL. 
69 
thicknefs, then put in your collops, and fliake them; when 
they are quite hot, put them on your difli, with force-meat 
balls, ftrew over them pickled mulhrooms. Garnhh with bar- 
berries and pickled kidney beans. Raffaid, 9b. 
Another way. 
Cut the veal the fame as above diredled, throw the collops 
into a ftew-pan, put fome boiling water over them, and ftir 
them about; then ftrain them oft', take a pint of good veal 
broth, and thicken it; add a bundle of fweet herbs with fome 
mace; put fvveetbread, force-meat balls, and frefh mufhrooms; 
if no frefli to be had, ufe pickled ones wafhed in warm water; 
ftew them about them fifteen minutes, add the yolks of two 
eggs and a pint of cream; beat them well together with fome 
nut-meg grated, and keep ftirring it till it boils up; add the 
juice of a quarter of a lemon, then put it in your difli. Gar- 
nifli with lemon. Glaffe, 22. 
To drefs Scotch Collops brown. 
Cut your collops the fame way as the white ones, but brown 
your butter before you lay in your collops, fry them over a 
quick fire, fliake and turn them, and keep them on a fine 
froth; when they are a light brown, put them into a pot, 
and fry them as the white ones; when you have fried them all 
brown, pour all the gravy from them into a clean tofling-pan, 
with half a pint of gravy made of the bones and bits you cut 
the collops off", two tea-fpoonfuls of lemon-pickle, a large one 
of catchup, the fame of browning, half an ounce of morels, 
half a lemon, a little anchovy, chyan, and fait to your tafte ; 
thicken it with flour and butter, let it boil five or fix minutes, 
then put in your collops, and fhake them over the fire; if they 
boil, it will make them hard. When they have fimmered a 
little, take them out with an egg fpoon, and lay them on your 
difli, ftrain your gravy, and pour it hot on them; lay over 
them force-meat balls, and little flices of bacon curled round a 
fkewer and boiled; throw a few mufhrooms over. Garnifh 
with lemon and barberries, and ferve them up. Cole, 88. 
Another way. 
Take a piece of fillet of veal, cut it in thin pieces about as 
large as a crown piece, but very thin ; fhake a little flour over 
it, then put a little butter in a frying-pan, and melt it; put in 
your collops, and fry them quick till they are brown, then lay 
them in a difli. Have ready a good ragoo made thus:—take 
a little butter in your ftew-pan, and melt it, then add a large 
fpoonful of flour, ftir it about till it is fmooth, then put in a 
pint of good brown gravy; feafon It with pepper and fait, pour 
in a fmall glafs of white wine, fome veal fwcetbreads, force-  MADE DISHES OF VEAL. 
meat balls, truffles and morels, ox-palates, and mufflrooms j 
ftew them gently for half an hour, add the juice of half a lemon 
to it; put it over the collops, and garnifh with rafhers of bacon. 
Some like the Scotch collops made thus:—put the collops into 
the ragoo, and ftew them for five minutes. Cole, 88. 
’To drefs Scotch Collops the French may. 
Take a leg of veal, and cut your chops pretty thick, five or 
fix inches long, and three inches broad, rub them over with 
the yolk of an egg, put pepper and fait, and grate a little nut- 
meg on them, and a little flared parfley; lay them on an 
earthen difla, and fet them before tlae fire; bafte them with 
butter, and let them be a fine brown; then turn them on the 
other fide, and rub them as above ; bafle and brown them 
the fame way. When they are thoroughly enough, make 
a good brown gravy wfith truffles and morels, difla up your 
collops, lay truffles and morels, and the yolks of hard boiled 
eggs over them, Garnifh with crifp parfley and lemon.— 
Raff aid, 97. 
To hajh Veal. 
Cut your veal into round thin flices, of the fize of half a 
crown, and put them into a fauce-pan with a little gravy; put 
to it fome lemon-peel cut exceedingly fine, and a tea fpoonful 
of lemon-pickle; put it on the fire, and thicken it with butter 
and flour; put in your veal as foon as it boils, and juft before 
you difla it up, put in a fpoonful of cream, and lay fippets 
round the difh, Farley 66. 
N. B. The fame receipt as the preceding, though conveyed 
in language fomewhat different, is to be found in Mrs.Rajfald's 
Experienced Englilh Houfekeeper, page 73. 
Cut the veal into little thin bits, put milk enough to it for 
fauce, grate in a little nutmeg, a very little fait, a little piece 
of butter rolled in flour; to half a pint of milk, the yolks of 
two eggs well beat, a fpoonful of mufhroom pickle, ftlr all to- 
gether till it is thick, then pour it into your difla, and garnifh 
with lemon. 
To tofs up cold Veal white. 
Cold fowl, Ikinned and done this way, eats well; or the 
heft end of a cold breaft of veal; firft fry it, drain it from the 
fat, then pour this fauce to it. Glajfe 119. 
To fry cold Veal. 
Cut your veal into pieces of the thicknefs of an half-crown, 
and as long as you pleafe; dip them in the yolk of an egg, 
and then in crumbs of bread, with a few fweet herbs and flared 
lemon-peel in it; grate a little nutmeg over them, and fry them 
hi frefli butter. The butter mud be hot, juft enough to fry MADE DISHES OF VEAL. 
71 
them in. In the mean time, make a little gravy of the bone 
of the veal, and when the meat is fried, take it out with a 
fork, and lay it in a difh before the fire. Then fhake a little 
flour into the pan, and ftir it round. Then put in a little 
gravy, fqueeze in a little lemon, and pour it over the veal. 
Garnilh with lemon. Cole, 90. 
Cut your veal In flices, then cut it in little fquare bits, but 
do not chop it; put it into a fauce-pan, with two or three 
fpoonfuls of gravy, a flice of lemon, a little pepper and fait, 
a good lump of butter rolled in flour, a tea-fpoonful of lemon- 
pickle, and a large fpoonful of cream; keep fhaking it over the 
fire till it boils, but do not let it boil above a minute; if you 
do, it will make your meat eat hard: put fippets round your 
dilh, and ferve it up. Raff aid, 73. Farley, 66. 
To mince Veal. 
Calf's Chitterlings. 
Clean fome of the largefl of the calf’s guts, cut them into 
lengths proper for puddings, tie one of the ends clofe, take 
fome bacon, and cut it like dice, and a calf’s udder, and fat 
that comes off the chitterlings; chaldrons blanched and cut 
alfo; put them into a ftew-pan, with a bay-leaf, fait, pepper, 
fhallot cut fmall, fome pounded mace, and Jamaica pepper, with 
half a pint or more of milk, and let it juft fimmer; then take 
off the pan, and thicken it with four or five yolks of eggs, and 
fome crumbs of bread ; fill the chitterlings with this mixture, 
which muft be kept warm, and make the links like hogs’-pud- 
dings. Before they are fent to table they muft be boiled over 
a moderate fire; let them cool in their own liquor. They 
ferve in fummer when hogs’-puddings are not to be had, 
Mafon, 159. 
Veal Steaks, Venetian faffion. 
Cut thick flices of veal pretty large; marinade an hour in a 
little oil, with chopped parfley, fhallots, mufhrooms, fweet herbs, 
pepper and fait; make as much of the marinade ftick to them 
as poflible ; roll them in bread crumbs, and boil flowly, bailing 
with the remainder of the marinade. Serve with the fqueeze 
of a lemon or Seville orange. Dalrymple, 11 o. 
Cut thin flices of veal, and between every two put a flice of 
ham of the fame fize, firft dipped in eggs, chopped parfley, 
fhallots, mufhrooms, truffles, and a little pepper 5, roll them in 
flices of lard, and flew flowly with a little broth and white wine; 
when done take off the bacon, Ikim and flrain the fauce, add a 
little butter and flour, and ferve with a relifhing fauce. In- 
ftead of bacon you may bafte them with eggs and bread crumbs. 
Slices of Veal, Venetian fafbion, 72 
MADE DISHES OF VEAL. 
and fry or bake them. Serve with a fauce as above, and gaiv 
nifh with parfley. Clermont, 116. 
To make Calf’s foot Jelly, 
Boil two calf’s feet in a gallon of water till it comes to a 
quart, then {train it, let it {land till cold, {kim off all the fat 
clean and take the jelly up clean. If there is any fediment at 
the bottom, leave it; put the jelly into a fauce-pan with a pint 
of mountain wine, half a pound of loaf fugar, the juice of four 
large lemons ; beat up fix or eight whites of eggs with a whiflc, 
then put them into a fauce-pan, and ftir all together till it boils. 
Let it boll a few minutes. Have ready a large flannel bag, pour 
it in, it will run through quick; pour it in again till it runs 
clear; then have ready a large China bafon, with the lemon- 
peel cut as thin as poffible; let the jelly run into that bafon, 
and the peels both give it a fine amber colour, and alfo a fla- 
vour; with a clean iilver fpoon fill your glafles. Glafe, 295. 
Farley, 320. 
Another way. 
To two calf’s feet, put three quarts of water, boil It to one 
quart; when cold, take off the fat, and take the jelly from the 
fediment; put to it one pint of white wine, half a pound of 
fugar, the juice of three lemons, the peel of one. Whiflc the 
whites of two eggs, put all into a fauce-pan, boil it a few mi- 
nutes ; put it through a jelly bag till it is fine. Co/c, 91. 
To make favoury Calf’s foot Jelly. 
Boil either two or four calf’s feet, according to the quantity 
which is wanted, with ifing-glafs to make it a ft iff jelly; one 
ounce of picked ifing-glafs to two feet is about fufficient, if the 
ifing-glafs is very good ; boil with thefe a piece of lemon-peel, 
an onion, a bunch of fweet herbs, fome pepper corns, a few 
cloves, a bit of mace, nutmeg, and a little fait. When the 
jelly is enough, {train it, and put to it juice of lemon, and white 
wine to your tafle ; boil it up, pulp it through a bag till fine ; 
the white of an egg may be added before it is boiled, Mafotty 
160. 
Another way. 
Spread feme dices of lean veal and ham in the bottom of a 
dew-pan, with a carrot and turnip, or two or three onions; 
cover it, and let it fweat on a flow lire till it is as deep a brown 
as you would have it j then put to it a quart of very clear broth, 
lome whole pepper, mace, a very little ifing-glafs, and fait to 
your tafle; let this boil ten minutes, then drain it through a 
French drainer ; fkim off all the fat, and put it to the whites of 
three eggs ; run it feveral times through a jelly bag, as you do 
other jellies. Cole, 92. MADE DISHES OF VEAL. 
73 
Veal Collops. 
Cut thin flices of fillet of veal, put them In a flew-pan with a 
little oil or butter, fweet herbs chopped, pepper and fait; let 
them catch a little, then add a little good broth j you may add 
fome good force-meat balls, either fried or blanched. If for 
brown make a liafon with flour and butter; let your collops 
itew flowly till done. If you want them white, when ready to 
ferve, add a liafon made of eggs and cream, a few bits of good 
gutter, and the juice of half a lemon. Dalrymple, 105, Chap. V.—MADE DISHES OF MUTTON. 
To drefs a Leg of Mutton to eat like Venifon. 
TAKE a hind quarter of mutton, and cut the leg in the fhape 
of a haunch of venifon *, fave the blood of the fheep, 
and fteep it for five or fix hours ; then take it out, and roll it 
in three or four fheets of white paper, well buttered on the in- 
fide ; tie it with a packthread, and roaft it, bailing it with good 
beef dripping or butter. It will take two hours at a good fire, 
for your mutton mull be fat and thick. About five or fix 
minutes before you take it up, take off the paper, baile it with 
a piece of butter, and ihake a little flour over it to make it 
have a fine froth, and then have a little good drawn gravy in a 
bafon, and fome fweet fauce in another. Do not garnilh with 
any thing. Glaffe, 49. 
Another way.—See under the Chapter of Roafting, p. 3. 
Leg of Muttony Modena fafhion. 
Bone a leg of mutton all to the end, which you leave very 
flxort; boil it to three parts in water or broth ; then take it out, 
and cut the upper part crofs-ways, into which you fluff butter 
and bread-crumbs, feafoned with pepper, fait, and fweet herbs 
chopped ; then put it in a ftew-pan, with a little of the broth, 
and a little white wine ; finiih it, and add the juice of a Seville 
orange to the fauce. Dalrymple, 136. 
Leg of Mutton d-la-mode. 
Lard a leg of mutton through and through with large pieces 
rolled in chopped fweet herbs and fine fpices; braze it on a 
pan of the fame bignefs, with likes of lard, onions, and roots; 
flop the fleam very clofe. When done, add a glafs of white 
wine, and lift the fauce to ferve it. Clermont, 143. 
Take a leg of mutton, and let it hang for a fortnight in any 
place; then fluff every part of it with fome cloves of garlick, 
rub it with pepper and fait, and then roaft it. When it is pro- 
perly roafted, fend it up with fome good gravy and red wine in 
the difli. Farley, no. 
Leg of Mutton d-la-haut-gout. 
Mrs. Mafon has given the fame receipt in other words, page 
162; and Mrs. Glaffe, page 45. 
Leg of Mutton d-la-daube. 
Take a leg of mutton and lard it with bacon, half roaft it, 
and then put it in as fmall a pot as will hold it, with a quart of 
mutton gravy, half a pint of vinegar, fome whole fpice, bay- MADE DISHES OF MUTTON. 
75 
leaves, fweet-marjoram, winter-favory, and feme green onions. 
When it is tender, take it up, and make the fauce with fome of 
the liquor, mufhrooms, diced lemon, two anchovies, a fpoon- 
ful of colouring, and a piece of butter; pour fome over the 
jnutton, and the reft in a boat. Mafon, 162. 
To rngoo a Leg of Mutton. 
Take all the fkin and fat off, cut it very thin the right way 
of the grain, then butter your flew-pan, and fhake fome flour 
into it; flice half a lemon and half an onion, cut them very 
fmall, a little bundle of Tweet herbs, and a blade of mace. Put 
all together with your meat into the pan, ftir it a minute or two, 
and then put in fix fpoonfuls of gravy, and have ready an an- 
chovy minced fmall; mix it with Tome butter and flour, ftir it 
all together for fix minutes, and then difli it up. Glajfey 92. 
Farley, 79. 
Having taken off all the fat, fkin, and Thank-bone, lard it 
with bacon, feafon it with pepper and fait, and a round piece, 
of about three or four pounds, of beef or leg of veal, lard it, 
have ready fome hogs’-lard boiling, flour your meat, and give 
it a colour in the lard, then take the meat out, and put it into 
a pot with a bundle of fweet herbs, fome parfley, an onion 
ftuck with. cloves, two or three blades of mace, fome whole 
pepper, and three quarts of gravy; cover it clofe, and let it 
boil foftly for two hours; meanwhile get ready a fweetbread 
fplit, cut into four and broiled, a few truffles and morels ftewed 
in a quarter of a pint of ftrong gravy, a glafs of red wine, a few 
muflirooms, two fpoonfuls of catchup, and fome afparagus tops; 
boil all thefe together, then lay the mutton in the middle of 
the diflr, cut the beef or veal into flices, make a rim round your 
mutton with the flices, and pour the ragoo over it. When you 
have taken the meat out of the pot, fldm all the fat oft' the 
gravy, ftrain it, and add as much to the other as will fill the 
difli. Qarnifh with lemon. Glajfey 45, 
Tt drefs a Leg of Mutton a-la-royale. 
To roajl a Leg of Mutton with Oflers. 
Make a force-meat of beef-fuet chopped fmall, the yolks of 
eggs boiled hard, with three anchovies, a fmall bit of onion, 
thyme, favoury, and fome oyfters, (a dozen or fourteen) all 
cut fine ; fome fait, pepper, grated nutmeg, and crumbs of bread, 
mixed up with raw eggs; ftufF the mutton under the fkin 
in the thickeft part, under the flap, and at the knuckle. For 
fauce—fome oyfter-liquor, a little red wine, an anchovy, and 
fome more oyfters ftewed, and laid under the mutton. Le 
flaiirey 74, 76 
MADE DISHES OF MUTTON. 
Another way. 
Cut feveral holes in the mutton, beard fome oyflers, and roll 
them in crumbs of bread and nutmeg; put three oyflers into 
each hole ; if it is roafled, cover it with a caul; but if it is 
boiled, put it in a cloth, and pour oyfler-fauce over it. Cole, 95. 
Leg of Mutton with Cockles. 
Stuff your mutton in every part with cockles, roafl it, and 
garnifh with horfe-radifh. Glafe, 46. Farley, no. 
To force a Leg of Mutton. 
Raife the fkin, and take out the lean part of the mutton, chop 
it exceeding fine, with one anchovy ; fhred a bundle of fweet 
herbs, grate a penny loaf, half a lemon, nutmeg, pepper, and 
fait to your tafte ; make them into a force-meat, with three eggs 
and a large glafs of red wine ; fill up the fkin with the force- 
meat, but leave the bone and fhank in their place, and it will 
appear like a whole leg; lay it on an earthen difh, with a pint 
of red wine under it, and fend it to the oven ; it will take two 
hours and an half. When it comes out, take off all the fat, 
firain the gravy over the mutton, lay round it hard yolks of 
eggs, and pickled mufhrooms. Garnifh with pickles, and ferve 
it up. Rajfaldy 106. 
Split Leg of Mutton and Onion fauce. 
Split the leg from the fhank to the end, flick a fkewer in to 
keep the nick open, bafle it with red wine till it is half roafled, 
then take the wine out of the dripping-pan, and put to it one 
anchovy; fet It over the fire till the anchovy is diffolved, rub 
the yolk of a hard egg in a little cold butter ; mix it with the 
wine, and put it in your fauce-boat; put good onion fauce over 
the leg when it is roafled, and ferve it up. Du Pont, 116. 
To make Mutton Hams. 
Take a hind quarter of mutton, cut It like a ham, take an 
ounce of falt-petre, a pound of coarfe fugar, a pound of com- 
mon fait; mix them and rub your ham, lay it in a hollow tray 
with the fkin downwards, bafle it every day for a fortnight, 
then roll it in faw-duft, and hang it in the wood-fmoke a fort- 
night; then boil it, and hang it in a dry place, and cut it out 
in rafhers, and broil it as you want. It eats better broiled 
than boiled. Cole, 96. 
A jiggot of mutton is the leg with part of the loin ; provide 
fuch a one as has been killed two or three days at leaft, thump 
it well, and bind it with packthread, that you keep whole when 
you take it out; put it into a pot about its bignefs, and pour in 
a little of your broth, and cover it with water ; put in about a 
figgot of Mutton with Spanifj Onions. MADE DISHES OF MUTTON. 
77 
dozen of Spanifh onions with the rinds on, three or four car- 
rots, a turnip or two, fome parfley, and any other herbs you 
like; cover down clofe, and flew it gently for three or four 
hours; but take your onions after an hour’s flewing, and take 
the firft and fecond rinds off; put them into a flew-pan, with 
a ladle or two of your cullis, a mufhroom or two, or truffles 
minced, and a little parlley; take your mutton and drain clean 
from the fat and liquor, make your fauce hot and well feafon- 
ed, fqueeze in a lemon, and ferve it up with the onions round 
it, and pour the fauce over it. Verral, 47. 
Shoulder of Mutton furprifed. 
Put a fhoulder of mutton, having firft half boiled it, into a 
toffing pan, with two quarts of veal gravy, four ounces of rice, 
a little beaten mace, and a tea-fpoonful of mufhroom powder. 
Stew it an hour, or till the rice is enough, and then take up 
your mutton and keep it hot. Put to the rice half a pint of 
cream, and a piece of butter rolled in flour. Then fhake it 
well, and boil it a few minutes. Lay your mutton on the difh, 
and pour your gravy over it. You may garnifh with either 
pickles or barberries. Farley, 107. Mafotiy 164. 
N. B. The above receipt is inferted in page 103 of Mrs. 
Raffald’s Englifh Houfe-keeper, with the phrafeology a little 
different. 
A Shoulder of Mutton in epigram. 
Roaft it almoft enough, then very carefully take off the fkin 
about the thicknefs of a crown piece, and the fhank-bone with 
it at the end ; then feafon that fkin and fhank-bone with pep- 
per and fait, a little lemon-peel cut fmall, and a few fweet 
herbs and crumbs of bread ; then lay this on the gridiron, and 
let it be of a fine brown : in the mean time take the reft of the 
meat, and cut it like a hafh about the bignefs of a fhilling; 
fave the gravy and put to it, with a few fpoonfuls of ftrong 
gravy, half an onion cut fine, a little nutmeg, a little pepper 
and fait, a little bundle of fweet herbs, fome gerkins cut very 
fmall, a few mufhrooms, two or three truffles cut fmall, two 
fpoonfuls of wine, either red or white, and throw a little flour 
over the meat: let all thefe flew together very foftly for five 
or fix minutes, but be fure it does not boil; take out the fweet 
herbs, and put the hafh into the difh ; lay the broiled upon it, 
and fend it to table. Glajfe, 46, 
Half roaft a fhoulder, then take it up, and cut off the blade 
at the firft joint, and both the flaps, to make the blade quite 
round ; {core the blade round in diamonds, throw a little pep- 
per and fait over it, and fet it in a tin oven to broil; cut the 
A Shoulder of Mutton called Hen and Chickens.  MADE DISHES OF MUTTON. 
flaps and the meat off the lhank, in thin dices, into the gravy 
that runs out of the mutton, and put a little good gravy to 
it, with two fpoonfuls of walnut catchup, one of browning, a 
little chyan pepper, and one or two fhallots. When your meat 
is tender, thicken it with flour and butter, put your meat in the 
difli with the gravy, and lay the blade on the top, broiled a 
dark brown. Garniih with green pickles, and ferve It up. 
Raff aid) 104. 
Mrs. Mafon has got this receipt under the title of (( A Shoul- 
der of Mutton in Difguife,” page 164. 
’To boil a Shoulder of Mutton and Onion Sauce. 
Put your fhoulder in when the water is cold ; when enough 
{mother it with onion-fauce, made the fame as for boiled ducks. 
You may drefs a Ihoulder of veal the fame way. Cole, 98. 
Breaji of Mutton grilled. 
Half boil it, fcore it, pepper and fait it well, rub it with yolk 
of egg, ftrew on crumbs of bread and chopped parfley; broil 
it, or roaft it in a Dutch oven. Serve it with caper fauce. 
Mafon, 167. 
Another way. 
Mrs. Raff,'aid has, In page 105, a receipt fomewhat fimilar 
to the above, but as it differs in one or two particulars, I have 
thought proper to give it in her own words. They are as fol- 
low :—Score a bread: of mutton in diamonds, and rub it over 
with the yolk of an egg; then ftrew on a few bread crumbs 
and flared parfley, put it into a Dutch oven to broil, bafte it 
with frefh butter, pour in the difli good caper fauce, and ferve 
it up. Rajfald, 105. 
Take the fldn off and bone it, roll it up in a collar like the 
breaft of veal, put a quart of milk and a quarter of a pound of 
butter in the dripping-pan, and bafte it well while it is roafting. 
Sauce—good gravy in the difh and in a boat, and currant jelly 
in another, Le Maitre, 216. 
To collar a Breaji of Mutton. 
Mutton Kehohbed. 
Take a loin of mutton and joint it between every bone ; fea- 
fon it with pepper and fait moderately, grate a fmall nutmeg all 
over, dip them in the yolks of three eggs, and have ready 
crumbs of bread and fweet herbs ; dip them in, and clap them 
together in the fame fhape again, and put it on a fmall fpit; 
roaft them before a quick fire, fet a dilh under, and bafte it 
with a little piece of butter, and then keep balling it with what 
comes from it, and throw fome crumbs of bread and fweet herbs 
all over them as it is roafiing. When it is enough, take it up. MADE DISHES OF MUTTON. 
79 
lay it in the clifh, and have ready half a pint of good gravy, and 
what comes from it. Take two fpoonfuls of catchup, and mix 
a tea-fpoonful of flour with it, and put to the gravy; ftir it to- 
gether, give it a boil, and pour over the mutton. 
Note.—You muft obferve to take off all the fat of the infide, 
and the fldn off* the top of the meat, and fome of the fat if 
there be too much. When you put in what comes from your 
meat into the gravy, obferve to pour out all the fat. Glaffe, 
104. Mafon, 166. 
A Harrico of Mutton. 
Take a neck or loin of mutton, cut it into thick chops, flour 
them, and fry them brown in a little butter; take them out, 
and lay them to drain on a fieve, then put them into a ftew- 
pan, and cover them with gravy; put in a whole onion, and a 
turnip or two, and flew them till tender; then take out the 
chops, ftrain the liquor through a fleve, and fkim off* all the fat; 
put a little butter in the ftew-pan, and melt it with a fpoonful 
of flour ; ftir it well till it is fmooth, then put the liquor in, and 
ftir it well all the time you are pouring it, or it will be in lumps ; 
put in your chops and a glafs of Lifbon ; have ready fome carrot 
about three quarters of an inch long, and cut round with an 
apple corer, fome turnips cut with a turnip fcoop, a dozen fmall 
onions all blanched well; put them to your meat, and feafon 
with pepper and fait; ftew them gently for fifteen minutes, 
then take out the chops with a fork, lay them in your clifh, and 
pour the ragoo over it. Garnifh with beet root, Cole, 99. 
Cut a n?ck of mutton, or a loin, into fhorts fteaks; fry them, 
flour them, put them into a ftew-pan with a quart or three pints 
of beef broth, a carrot fliced, a turnip, an onion ftuck with 
cloves, a few pepper corns, and fome fait; let them ftew till 
tender, they will take three hours, as they fhould do gently: 
take out the mutton, ftrain the fauce, put to it carrots cut in 
wheels, or any fhape, turnips in balls, and celery cut to pieces, 
all boiled ready; fimmer thefe a minute or two in the fauce, lay 
the mutton in the difh, and pour the fauce over. If it cannot 
be ferved immediately, put the mutton into the fauce to keep 
hot. Mafon, 166. 
Another way. 
A Harr-ico of a Neck of Mutton. 
Cut the beft end of a neck of mutton into chops, in Angle 
ribs, flatten them, and fry them a light brown ; then put them 
into a large fauce-pan with two quarts of water, a large carrot 
cut in flices, cut at the edge like wheels; when they have Hew- 
ed a quarter of an hour, put in two turnips cut in fquare flices, 
the white part of a head of celery, a few heads of afparagus.  MADE DISHES OF MUTTON. 
two cabbage lettuces fried, and chyan to your tafte; boil them 
all together till they are tender; the gravy is not to be thick- 
ened ; put it into a tureen or foup-difh. It is proper for a top 
difli. Du Pont, 89. 
Neck of Mutton called The Hajly Difh. 
Take a largepewter or filver difh, made like a deep foiip-difla, 
with an edge about an inch deep on the inflde, on which the 
lid fixes (with a handle at top) fo fall that you may lift it up 
full by that handle without falling. This dilh is called a necro- 
mancer. Take a neck of mutton of about fix pounds, take off 
the fkin, cut it into chops, not too thick, flice a French roll 
thin, peel and flice a very large onion, pare and flice three or 
four turnips, lay a row of mutton in the difh, on that a row of 
roll, then a row of turnips, and then onions, a little fait, then 
the meat, and fo on; put to it a little bundle of fweet herbs, 
and two or three blades of mace; have a tea-ketle of water 
boiling, fill the difh, and cover it clofe •, hang the difli on the 
back of two chairs by the rim, have ready three fheets of brown 
paper, tear each fheet into five pieces, and dfaw them through 
your hand, light one piece, and hold it under the bottom of 
the difh, moving the paper about; as fall as the paper burns, 
light another till all is burnt, and your meat will be enough. 
Fifteen minutes juft does It. Send it to table hot in the difh. 
N. B. This difli was firft contrived by Mr. Rich, and is much 
admired by the nobility. Glaffe. 
Cut a large neck before the fhoulder is taken off, broader 
than ufual, and the flap of the fhoulder with it, to make it 
look handfomer ; flick your neck all over in little holes with a 
fharp pen-knife, and pour a little red wine upon it, and let it 
lie in the wine four or five days; turn and rub it three or four 
times a day, then take it out and hang it up for three days in 
the open air out of the fun, and dry it often with a cloth to 
keep it from muffing; when you roaft it, bafte it with the 
wine it was fteeped in, if any is left; if not, frefh wine ; put 
white paper three or four folds to keep in the fat, roaft it 
thoroughly, and then take off the fkin, and froth it nicely, and 
ferve it up. 
To drefs a Neck of Mutton like Venfon. 
Lard the fillet of a neck of mutton quite through with ham 
and anchovies, firft rolled in chopped parfley, fhaliots, fweet 
herbs, pepper and fait •, then put it to braze or few in a little 
broth, with a glafs of white wine ; when done fift and fkim the 
fiuce, and add a little cullis to give it a proper confidence; add 
the juice of half a lemon, and ferve it upon the neck of mutton, 
Dalrymple, 123, 
Neck of Mutton larded with Ham and Anchovies. MADE DISHES OF MUTTON. 
81 
To drefs a Neck of Mutton. 
Lard It with lemon-peel cut thin in finall lengths, boil it in 
fait and water, with a bunch of fweet herbs and an onicn 
{tuck with cloves; when it Is boiled, have ready for fauce a 
pint of oyfters ftewed in their own liquor, as much veal gravy, 
two anchovies diflolved and {trained into it, and the yolks of 
two eggs beat lip in a little of the gravy ; mix thefe together 
till they come to a proper thicknefs, and put it over the meat. 
Mafon, 166. 
A Bafque of Mutton. 
Lay the caul of a leg of veal in a copper difli of the fize of 
a {mall punch-bowl, and take the lean of a leg of mutton that 
has been kept a week. Having chopped it exceedingly final!, 
take half its weight in beef marrow, the crumb of a penny 
loaf, the rind of half a lemon grated, half a pint of red wine, 
two anchovies, and the yolks of four eggs. Mix it as you 
would faufage-meat, and lay it in the caul in the infide of the 
difli. Fallen the caul, bake it in a quick oven, and when it 
comes out, lay your difli uplide clown, and turn the whole out. 
Pour over it brown gravy ; pour venifon-fauce into a boat, and 
make ufe of pickles for garnifh. Raff aid, 107. Farley, 108, 
with very inconfiderable alterations. 
Provide one large or two finall necks of mutton, cut off a 
good deal of the fcrag, and the chine and fpay-bones clofe to 
the ribs, tear off the fat of the great end, and flat it with your 
cleaver, that it may lay neat in your difh, foak it in a marinade, 
and road it wrapped up in paper well buttered. For your 
fauce in the fpring and dimmer, quarter fome cucumbers 
nicely, and fry them in a bit of butter, after laying in the fame 
marinade, flew them in a ladle or two of your cullis, a morfel 
of lhallot or green onion, pepper and fait, a little minced parf- 
ley, the juice of a lemon, and ferve it. The only difference 
between this and the celery-fauce is, infhead of frying your 
celery, boil it very tender in a little water, or broth if you have 
plenty, and flew it for a quarter of an hour. Be cautious you 
do not break the cucumbers. Verral, 81. 
Fillet of Mutton with Cucumbers. 
To french a hind Saddle of Mutton. 
It Is the two chumps of the loins. Cut off the rump, and 
carefully lift up the Ikin with a knife. Begin at the broad end, 
but be fure you dft not crack it nor take it quite off; then take 
fome flices of ham or bacon chopped fine, a few truffles, fome 
young onions, fome parfley, a little thyme, fvveet marjoram, 
winter favory, a little lemon-peel, all chopped fine, a little 
mace, and two or three cloves beat fine; half a nutmeg, and a  MADE DISHES OF MUTTON. 
little pepper and fait. Mix all together, and throw over the 
meat where you took off the fkin ; then lay on the Ikin again, 
and fallen it with two fine Ikewers at each fide, and roll it in 
well-buttered paper. It will take two hours roafting ; then take 
off the paper, bafte the meat, ftrew It all over with crumbs of 
bread, and when it is of a fine brown, take it up. For fauce, 
take fix large fhallots, cut them very fine, put them into a 
fauce-pan with two fpoonfuls of vinegar, and two of white wine j 
boil them for a minute or two, pour it into the difh, and garnifh 
with horfe-radifh. Glafs, 47. 
To drefs a Saddle d St. Menehout. 
Take the Ikin off the hind part of a chine of mutton, lard it 
with bacon, feafon it with pepper, fait, mace, beaten cloves, 
and nutmeg, fweet herbs, young onions, and parfley, all chop- 
ped fine: take a large oval or gravy-pan, lay layers of bacon, 
and then layers of beef all over, the bottom ; lay in the mutton, 
then layers of bacon on the mutton, and then a lajTer of beef-, 
put in a pint of wine, and as much good gravy as will {few it; 
put in a bay-leaf and two or three fhallots, and cover it clofe; put 
fire over and under it, if you have a clofe pan, and let it ftand 
Hewing for two hours -, when done, take it out, ftrew crumbs 
of bread all over it, and put it into the oven to brown ; ftrain 
the gravy it was Hewed in, and boil it till there is juft enough 
for fauce ; lay the mutton into a difh, pour the fauce in, and 
ferve it up. If you have not an oven, you muft brown it before 
a fire. Mafon, 165, 
Mrs. Glajfe, in page 69 of her Art of Cookery, has the fame 
receipt, though the language is fomewhat different. 
Mutton the TurkiJJj way. 
Let the meat be cut in flices, wafh it in vinegar, put it in a 
pot, with whole pepper, rice, and two or three onions; flew 
thefe very flowly, and fkim them very often. When it is ten- 
der, take out the onions, and put fippets in the difh under 
them. Coley 103. 
Saddle of Mutton matted. 
Take up the fkin, fcarify the meat, and flick in it fliced flit 
livers, truffles, frefh pork, fliced onions, and anchovies j cover 
this all over with a good force-meat, made of rafped lard, fuet, 
or marrow, fweet herbs chopped, mufhrooms, pepper and fait, 
and three yolks of eggs, all pounded together ; cover it over 
with the fkin well fattened, braze it (with the fkin undermofi) 
with broth, and a faggot of fweet herbs ; when done, reduce 
the fauce to caramel or glaze. Glaze all the upper fide. Dal- 
ry mple, 133. MADE DISHES OF MUTTON. 
83 
Mutton a-la-Maintenon. 
Cut fome fhort fteaks from a leg of mutton, make a force- 
meat with crumbs of bread, a little fuet chopped, or a bit of 
butter, lemon-peel grated, hired parhey, pepper, fait, and nut- 
meg, mixed up with the yolk of an egg; pepper and fait the 
fteaks, lay on the force-meat; butter fome half fheets of writing 
paper, in each wrap up a fteak, twifting the paper neatly; fry 
them, or do them in a Dutch oven ; ferve them in the paper, a 
little gravy in the difh, and fome in a boat. Garnifti with pickles. 
JLe Maitre, 119. 
Chine of Mutton ‘with Cucumber Sauce. 
You muft provide the two fore-quarters of mutton, fmall 
and fat; cut it down the hdes, and chop through the fhoulders 
and breafts, fo that it may lay even in your diih ; raife the fkin 
all off, without cutting or tearing ; fcrape a little fat bacon, and 
take a little thyme, marjoram, favory, parhey, three or four 
green onions, a raufhroom or two, and a fhallot; mince all very 
ftne, and fry them gently in the bacon; add a little pepper, 
and when it is almoft cold, with a pafte-brulh daub it all over 
the back of your meat, fkewer the Ikin over it, fpit it with 
three or four large Ikewers, and wrap fome paper over it well 
buttered ; roaft it enough very gently, and for fauce provide 
fome cucumbers, (if in feafon) nicely quartered and fried in a 
bit of butter to a brown colour ; ftrain them upon a heve for a 
minute or two, and put them into a ladle or two of your culiis j 
boil them a little while, and throw in fome minced parhey, the 
juice of a lemon, and ferve it up. For your fauce of herbs, 
prepare juft fuch matters as are fried for the firft part of it, 
take a ftew-pan, with as much of your culiis as is neceffary, and 
ftrew all in, and boil about half an hour very foftly j take the 
paper and Ikin oft' your chine, and fend it to table with the 
fauce poured over it, adding the juice of a lemon; and tafte it 
to try if it is well flavoured. Verraly 49. 
Boil fix Biceps’ rumps in veal gravy, then lard your kidnies 
with bacon, and let them before the fire in a tin oven; when 
the rumps are tender, rub them over with the yolk of an egg, 
a little chyan and grated nutmeg, ficim the fat off the gravy, 
put it in a clean tofling-pan, with three ounces of boiled rice, 
a fpoonful of good cream, a little mufhroom-powder or catch- 
up, thicken it with flour and butter, and give it a gentle boil; 
fry your rumps a little brown. When you difh them up, lay 
them round on your rice, fo that the ftnall ends may meet in 
the middle, and lay a kidney between every rump. Garnifh 
with red cabbage or barberries, and ferve it up. It is a pretty 
Mutton Rumps and Kidnies. 84 
MADE DISHES OF MUTTON. 
fide or corner difh. Rnffald, 106. Farley, 108. Du Ponty 
165. 
Mutton Rumps a-Ia hraife. 
Boil Ex mutton rumps for fifteen minutes in water ‘y then 
take them out and cut them in two, and put them into a ftew- 
pan, with half a pint of good gravy, a gill of white wine, an 
onion ftuck with cloves, and a little fait and ehyan pepper. 
Cover them cl'ofe,. and flew them till they are tender. Take 
them and the onion out, and thicken the gravy with a little 
butter rolled in flour, a fpoonful of browning, and the juice 
of half a lemon. Boil it up till it is fmooth, but not too 
thick. Then put in your rumps, give them a top or two, 
and difli them up hot. Garnifh with horfe-radifh and beet- 
root. For variety, you may leave the rumps whole, and 
lard fix kidnies on one fide, and do them the fame as the 
rumps, only not boil them, and put the rumps in the middle 
of the difli, and kidnies round them, with the fauce over 
all. The kidnies make a pretty fide difli of themfelves. Par- 
ley} 190. 
To haJJj Mutton, 
Cut your mutton in little bits as thin as you can, ftrew a 
little flour over it, have ready fome gravy (enough for fauce) 
wherein fweet herbs, onion, pepper, and fait have been boiled ; 
ftrain it, put in your meat, with a piece of butter rolled in 
flour, and a little fait, a fhallot cut fine, a few capers and ger- 
kins chopped fine ; tofs all together for a minute or two ; have 
ready fome bread toafted and cut into thin tippets, lay them 
round the difli, and pour in your hath. Garnifh your difli. 
with pickles and horfe-radifh. 
Note.—Some love a glafs of red wine or walnut pickle. Yon 
may put juft what you will into a halh. If the fippets are 
toafted, it is better. Cole, 105. 
Another ivay. 
Cut mutton in flices, put a pint of gravy or broth into a 
toffing-pan, with one fpoonful of mufhroom catchup, and one 
of browning; flice in an onion, a little pepper and fait, put in 
over the fire, and thicken it with flour and butter; when it 
boils, put in your mutton, keep lhaking it till it is thoroughly 
hot, put it into a foitp-difh, and ferve it up. Cole, 106. 
To hafJ.) cold Mutton. 
Cut your mutton with it very fharp knife in very little bits, 
as thin as poffible; then boil the bones with an onion, a little 
iweet herbs, a blade of mace, a very little whole pepper, a little 
fait,, a piece of cruft toafted very crifp ; let it boil till there is 
>uft enough for fauce, ftrain it, and put it into a fauce-pan, 
with a piece of butter rolled in Hour; put in the meat; when MADE DISHES OF MUTTON. 
it is very hot, it is enough. Seafon with pepper and fait. 
Have ready lome thin bread loaded brown, cut three-corner 
ways, lay them round the difh, and pour in the halh. As to 
walnut-pickle, and all forts of pickles, you mud put in ac- 
cording to your fancy. Gar nil! 1 with pickles. Some love a 
imall onion peeled, cut very fmali, and done in the halh. Or 
you may ufe made gravy, if you have not time to boil the bones. 
Glajft'y 119. 
Oxford John. 
Tfdce a dale leg of mutton, cut it in as thin collops as you 
podibly can, take out all the fat dnews, feafon them with mace, 
pepper, and fait; drew among them a little Hired jlarfley, 
thyme, and two or three fhallots; put a good lump of butter 
into,a dew-pan. When it is hot, put in all your collops, keep 
dirring .them with a wooden fpoon till they,are three parts 
done, then add half a pint of gravy, a little juice of lemon, 
thicken it a little with flour and butter, let them fimmer four' 
or five minutes, and they will be quite enough. If you let 
them boil, or have them ready before you want them, they 
will grow hard. Serve them up hot, with fried bread cut in 
dice, over and round them. Rajfald, 10S. Farley, 113, 
A Hodge-podge of Mutton. 
Cut a neck or loin of mutton into deaks, take off all the 
fat, then put the deaks into a pitcher, with lettuce, turnips, 
carrots, two cucumbers cut in quarters, four or five onions, 
and pepper and fait; you mud not put any water to it, and 
dop the pitcher very ; then fet it in a pan of boiling water, 
let it boil four hours, keep the pan fupplied with frelh boiling 
water as it wades. Cole, 107. 
Mutton Cutlets Loveds fafhion. 
Make the cutlets pretty thick, lard them with ham and bacon, 
then give them a few turns in a little butter, chopped parlley, 
and a little winter favory ; then put them in a dew-pan, with 
fmali bits of ham, diced onions, carrots, and parfnips, which 
you fir-d give a fry in oil or butter; add a glais of white wine 
and a little cullis. When done, fkim the fauce, and ferve with 
all the roots and ham. Dalrymple, 125. 
Mutton Cutlets en Surtout, or in Dfgufe. 
Cut cutlets in the common way, and fi miner them with broth 
to about three parts, with a faggot of fweet herbs ; reduce the 
iauce till no more remains than what will bathe the cutlets; 
garnhh them with force meat round, made of fillet of veal, 
fuet, chopped parfley, fliallots, pepper and fait, and bread- 
crumbs foaked in cream, all being well pounded; add three 
yolks of eggs, then bafte your cutlets with eggs and bread- MADE DISHES OF MUTTON. 
crumbs; bake in the oven till of a good colour; fervc with 
con-fomme fauce, gravy, &c. Clermont, 133. 
Mutton Chops in Difguife. 
Take as many mutton chops as you want, rub them with 
pepper, fait, nutmeg, and a little parfley ; roll each chop in 
half a fheet of white paper, well buttered on the infide, and 
rolled on each and clofe. Have fome hog’s-lard, or beef- 
dripping, boiling in a ftew-pan; put in the fteaks, fry them of 
a fine brown, lay them in your difh, and garnifh with fried 
parfley; throw fome all over, have a little good gravy in a cup, 
but take care you do not break the paper, nor have any fat m 
the difh; but let them be well drained. 
Cut your fteaks half an inch thick ; when your gridiron Is 
hot, rub it with frefh fuet, lay on your fteaks, keep turning 
them as quick as poflible ; if you do not take great care, the fat 
that drops from them will fmoak them. When they are 
enough, put them into a hot difh, rub them well with butter, 
flice a fhallot very thin into a fpoonful of water, pour it on 
them with a fpoonful of mufhroom catchup and fait ; ferve 
them up hot. Raff aid, 71. 
To broil Mutton Steaks. 
Mutton Jleaks baked. 
Cut a loin of mutton into fteaks, feafon them with pepper 
and fait, butter a difh and lay them in ; take a quart of milk, 
fix eggs well beat, and four fpoonfuls of flour ; beat the flour 
and eggs together in a little milk, and then put the reft to it ; 
put in fome beaten ginger and fait, pour it over the fteaks, 
and fend it to table. Half an hour will bake it. Mafon, 167. 
Sheeps’ Tongues Provence fajhion. 
Fry fliced onions in butter ; when half done, add a little 
flour, chopped parfley a clove of garlick, pepper and fait, a 
little cullis, and a glafs of white wine ; let it ftew till the onions 
are done, then add as many fplit tongues (being ready boiled) as 
you think proper; ftew them a quarter of an hour in the 
fauce; ferve all together, Garnifh the difh with fried bread. 
Dalrymple, 117. 
Sheeps’ Tongues Royal fajhion. 
Boil as the former; then lard them quite through; mari- 
nade them an hour in a little pepper and fait, chopped parflev, 
fhallots, and mufhrooms ; put a few flices of lard under and 
over, add a little gravy, a glafs of white wine, with all the 
feafonings. When done, take out the flices of lard, fkim 
the fauce, add a little cullis, or butter rolled in flour, the juice 
of half a lemon, and ferve it upon the tongues, Dalrymple, 
118. MADE DISHES OF MUTTON. 
87 
Sheeps’ Tongues plain Family faffion. 
Split ready boiled tongues in two; marinade In melted 
butter, pepper and fait, chopped parfley, and {ballots 5 roll 
them in bread-crumbs, and broil them flowly; fcrve them 
with a fauce made of a fpoonful of vinegar, a bit of butter 
rolled in flour and broth, grated nutmeg, and chopped {bal- 
lots ; reduce the fauce, and ferve it under the tongues. Du 
Pont, 116. 
Sheeps’ Trotters of different fajhion. 
When well fcalded, boil them in water till you can take 
out the great bone; then fplit and clean them properly j boil 
them again till they are very tender, and drefs them in what 
manner you pleafe, either as a fricaflee, or with a cullis 
fauce, &q. taking care to make the fauce relifhing. Clermont, 
129. 
Sheeps’ Trotters fried in pajle. 
The trotters being firfl; brazed or ftewed, bone them with- 
out cutting them ; roll them in good force-meat, then dip them 
in thick batter made of flour, white wine, one egg, and a little 
oil, pepper, and fait; fry them of a good colour, and garnifli 
with fried parfley. 
Sheeps' Trotters Afpic, 
Afpic is a {harp fauce or jelly, wherein is commonly ufed 
elder or tarragon vinegar, chopped parfley, {ballots, tarragon 
leaves, pepper and fait, oil, muftard, lemon, any forts of cold 
meat. Poultry or game may be ferved in afpic, either hot or 
cold, DalrympU) \2%, S8 
Chap. VI.—MADE DISHES OF LAMB. 
To drefs a Lambs Head, 
BOIL the head and pluck tender, but do not let the liver be 
too much done. Take the head up, hack it crofs and 
crofs with a knife, grate fome nutmeg over it, and lay it in a 
di£h before a good fire ; then grate fome crumbs of bread, fome 
fweet herbs rubbed, a little lemon-peel chopped fine, a very 
little pepper and fait, and bafte it with a little butter •, then 
throw a little flour over it, and juft as it is done do the fame, 
bafte it and dredge it. Take half the liver, the lights, the heart 
and tongue, chop them very fmall, with fix or eight fpoonfuls 
of gravy or water; flrft ihake fome flour over the meat, and 
ftir it together, then put in the gravy or water, a good piece of 
butter rolled in a little flour, a little pepper and fait, and what 
runs from the head in the difih •, flmmer all together a few mi- 
nutes, and add half a fpoonful'of vinegar j pour it into your 
difh, lay the head in the middle of the mince-meat, have ready 
the other half of the liver cut thin, with fome dices of bacon 
broiled, and lay round the head. Garnifli the difli with lemon, 
and fend to table. Glajffe, 27. 
Lamb’s Head and Purtenances. 
Skin the head and fplit it, take the black part out of the eyes, 
then wafli and clean it exceeding well, lay it in warm water till 
it looks white, wafli and clean the purtenance, take off the gall, 
and lay them in water; boil it half an hour, then mince your 
heart, liver, and lights, very fmall j put the mince-meat in a 
tofling-pan, with a quart of mutton gravy, a little catchup, pep- 
per and fait, half a lemon ; thicken it with flour and butter, a 
fpoonful of good cream, and juft boil it up. When your head 
is boiled, rub it over with the yolk of an egg, ftrew over it 
bread-crumbs, a little flared parfley, pepper, and fait; thicken it 
well with butter, and brown it before the fire, or with a fala- 
mander; put the purtenance on your difli, and lay the head 
over it. Garnifli with lemon or pickle, and ferye it up. Pnf- 
fald, 109. Parley, (without any material alterations,) 113. 
Lamb's Head, Pontiff' Sauce. 
Take a lamb’s head, about three parts boiled, chop fome 
mufhrooms, and fat livers cut in dice ; put them in a ftew- 
pan with a little cullis and white wine, a faggot of fweet herbs, 
a little chopped fhallot, pepper and fait j cut the tongue in 
dice, which you mix with the fauce j then take the brains out 
of the head, and put it in the ragoo or fauce ; cover it over with 
the brains cut in flices; bafte them with a little of the fauce. MADE DISHES OF LAMB. 
bread-crumbs, and melted butter; bake in the oven till of a 
good colour; ferve with Pontiff Sauce. Dalrpnple, 166. 
89 
In order to ftew a lamb’s head, wafh it and pick it very 
dean. Lay it in water for aq hour, take out the brains, and 
with a fharp knife carefully extrad the bones and the tongue; 
but be careful to avoid breaking the meat. Then take out the 
eyes. Take two pounds of veal, and two pounds of beef fuet, 
a very little thyme, a good piece of lemon-peel minced, a nut- 
meg grated, and two anchovies. Having chopped all thefc 
well together, grate two ftale rolls, and mix all with the yolks 
of four eggs. Save enough of this meat to make about twenty 
balls. Take half a pint of frefh mufhrooms, clean peeled and 
wafhed, the yolks of fix eggs chopped, half a pint of oyflers 
clean wafhed, or pickled cockles. Mix all thefe together; but 
firft ftew your oyflers, and put to them two quarts of gravy, 
with a blade or two of mace. Tic the head with packthread, 
cover it clofe, and let it flew two hours. While this is doing, 
heat up the brains with fome lernon-peel cut fine, a little chop- 
ped parfley, half a nutmeg grated, and the yolk of an egg. Fry 
the brains in little cakes in boiling dripping, and fry the bails, 
and keep them both hot. Take half an ounce of truffles and 
morels, and ftrain the gravy the head was ftewed in. Put to 
it the truffles and morels, and a few mufhrooms, and boil all 
together ; then put in the reft of the brains that are not fried, 
and ftew them together for a minute or two. Pour this over the 
head, lay the fried brains and balls round it, and garnifh with 
lemon, parley, 63. 
Tofew a Lamb's Head. 
Lamb's Head Condc fajhion. 
Take a lamb’s head, being done in a white braze; ferve with 
a fauce made of verjuice, three yolks of eggs, pepper, fait, and 
a piece of butter, fealded chopped parfley, and a little nutmeg, 
if agreeable ; make thefe articles in a liafon without boiling, 
and ferve upon the head. Clermont, 174. 
To force a Leg of Lamb. 
Carefully take out all the meat with a fharp knife, and leave 
the fkin whole, and the fat on it. Make the lean you cut out 
into a force-meat, thus:—To two pounds of meat add two 
pounds of beef Tuet cut fine, and beat it in a marble mortar 
till it is very fine ; take away all the fkin of the meat and fuet, 
and then mix it with four fpoonfuls of grated bread, eight or 
ten cloves, five or fix large blades of mace dried and beaten fine, 
half a large nutmeg grated, a little pepper and fait, a little le- 
mon-peel cut fine, a very little thyme, fome parfley, and four 
eggs. Mix all together, put it into the fkin again juft as it was.  MADE DISHES OF LAMfc. 
5n the fame fhape; few it up, roaft it, and bafte it with butter. 
Cut the loin into fteaks, and fry it nicely; lay the leg on the 
difh, and the loin round it, with hewed cauliflowers all round 
upon the loin ; pour a pint of good gravy into the difh, and 
fend it to table. If you do not like the cauliflower, it may be 
omitted. GlaJ/e, 31. Mafon, 170. Farley, j 14. 
Cut your leg from the loin, boil the leg three quarters of an 
hour, cut the loin in handfome fteaks, beat them with a cleaver, 
and fry them a good brown ; then ftew them a little in ftrong 
gravy; put your leg on the difh, and lay your fteaks round it ; 
pour on your gravy, lay round lumps of ftewed fpinach and 
crifped parfley on every fteak. Send it to the table with goofe- 
berry fauce in a boat. Rnjfaldy 108, 
To boil a Leg of Lamb, and Loin fried. 
Let the leg be boiled very white. An hour will do it. Cut 
the loin into fteaks, dip them into a few crumbs of bread and 
egg, fry them nice and brown, boil a good deal of fpinach and 
lay in the difh ; put the leg in the middle, lay the loin round It, 
cut an orange in four, and garnifh the difh, and have butter in 
a cup. Some like the fpinach boiled, then drained, put into a 
fauce-pan with a good piece of butter, and ftewed. Glajfey 31. 
Another way. 
To fry a Loin of Lamh. 
Cut your lamb into chops, rub it over on both fldes with the 
yolk of an egg, and fprinkle fome bread crumbs, a little parfley, 
thyme, marjoram, and winter favory, chopped very fine, and a 
little lemon-peel chopped fine; fry it in butter of a nice 
light brown, and fend it up in a difh by itfelf. Garnifh with a 
good deal of fried parfley. Cole, 114, 
Cut off the knuckle-bone, take off the fkin, lard It all over 
with bacon, and fry it of a nice light brown, then put it in a 
ftew-pan, and juft cover it with mutton gravy, a bunch of fweet 
herbs, fome pepper, fait, beaten mace, and a little whole pep- 
per ; cover it clofe, and let ftew for half an hour; pour out 
the liquor, and take care to keep the lamb hot; ftrain oft* the 
gravy, and have ready half a pint of oyfters fried brown, pour 
all the fat from them, add them to the gravy, with two fpoon- 
fuls of red wine, a few mufhrooms, and a bit of butter rolled 
in flour ; boil all together, with the juice of half a lemon; lay 
the lamb in the difh, and pour the fauce over it. Mafon, 173. 
Mrs. Glaffe has a receipt very much refembling the above, in 
Page 53- 
To ragoo a Fore-quarter of Lamb. 
To force a Hind-quarter of Houfe Lamb. 
Cut off the flank, and with a knife raife the thick part of 
the meat from the bone. Make a force-meat with fome fuet, a MADE DISHES OF LAMB. 
few fcakled oyfters cut fmall, feme grated bread, a little beaten 
mace, pepper and fait, mixed up with the yolks of two eggs ; 
fluff it with this under where the meat is raifed up, and under the 
kidney. Let it be half roafled, then put it in a large ftew-pan, 
with a quart of mutton gravy ; cover it, and let it flew very 
gently. When it is enough, take it up and keep it hot, fkim 
off the fat, and ftrain the gravy; add to it a glafs of Madeira, 
one fpoonful of walnut catchup, half a lemon, a little chyan, half 
a pint of flewed oyfters, with a piece of butter rolled in flour ; 
pour it over the lamb. Mafon, 173. 
Two Hind quarters of Lamb with Spinach. 
Take your two quarters of lamb, trufs your knuckles in 
nicely, and lay it in foak two or three hours in fome milk, co- 
riander feed, a little fait, two or three onions, and parfley ; put 
it in but little boiling water, fkim it well, put in fome flour and 
water well mixed, a lemon or two pared and fliced, a bit of fuet, 
and a little bunch of onions and parfley; ftir it well from the 
bottom, and boil it gently and thefe ingredients will make it as 
white as a curd. Prepare your fpinach as for the ham with this 
difference—inftead of cullis with that feafoning, put to it about 
a pint of cream, a bit of butter mixed with flour, a little pepper, 
fait, and nutmeg ; ftir it over a flow ftove till it is of a nice con- 
flftence, fqueeze in the juice of a lemon, pour it into the difb, 
and lay your lamb upon it, after draining it from fat and water, 
and take off sny of your feafonings that may chance to hang 
to it. 
A neck of veal Is frequently done In the fame way, taking 
the chine-bone off, and trimming it neatly. Verraly 53. 
To force a Hind-quarter of Lamb, 
Take a hind-quarter and cut off the fhank, raife the thick part 
of the flelh from the bone with a knife, fluff the place with 
white force-meat, and fluff it under the kidney; half roaft it, 
then put it in a tofling-pan, with a quart of mutton gravy; co- 
ver it clofe up, and let it flew gently. When it is enough, take 
it up, and lay it in your difh, fkim the fat off the gravy, and 
ftrain it; then put in a glafs of Madeira wine, one fpoonful of 
walnut catchup, two of browning, half a lemon, a little chyan, 
half a pint of oyfters; thicken it with a little butter rolled in 
flour; pour your gravy hot on your lamb, and ferve it up. 
Raffald, 109. 
To lake Lamb and Rice. 
Take a neck or loin of lamb, half road it, take it up, cut it 
into (leaks, then take h ilf a pound of rice boiled in a quart of 
water ten minutes, put it into a quart of good gravy, with two 
or three blades of mace, and a little nutmeg. Do it over a 
(love or flow fire till the rice begins to be thick j then take it 92 
MADE DISHES OF LAMB. 
off, ftir In a pound of butter, and when that is quite melted, 
ftir in the yolks of fix eggs, firft beat; then take a dilh and 
butter it all over; take the fteaks and put a little pepper and 
fait over them ; dip them in a little melted butter, lay them 
into the diih, pour the gravy which comes out of them over 
them, and-then the rice; beat the yolks of three eggs, and pour 
all over ; fend it to the oven, and bake it better than half an 
Xiour. Glaffe, 52. 
MrSi. Mafon, in page 72 of the Lady’s Alhfiant, has the 
above receipt, with only a little variation of the language. 
Shoulder of Lamb neighbourfajloion. 
Prepate the fhoulder as the preceding .; make a force meat of 
roafted fowls, calf’s udder or fuet, bread crumbs foaked in 
cream, chopped parfley, fhallots, pepper, fait, and four yolks 
of eggs; then fill tire fhoulder with it, and make it as round as 
poffible; faften it well, that the force-meat may not get out; 
then lard it, and flew it in broth, with a faggot of fweet herbs. 
When done, drain the fauce through a lawn fieve, reduce it to 
a glaze, and glaze the larded part. Serve with what fauce or 
ragoo you pleafe. Cole, 116. 
Lambs’ Sweetbreads. 
Blanch your fweefbreads, and put into cold water a while, put 
them into a ftew-pan with a ladle of broth, with pepper, fait, a 
fmall bunch of green onions and parfley, and a blade of mace ; 
dir in a bit of butter with flour, and flew all about half an 
hour. Make ready a liafon of two or three eggs and cream, 
with a little minced parfley and rutmeg; put in tops of afpa- 
ragus that you are to have ready boiled, and pour in your liafon, 
and take care it does not curdle; add fome juice of lemon or 
orange, and fend it to table. You may make ufe of peas, 
young goofeberries, or kidney beans for this, and all make a 
pretty dilh. Verralf 118. 
Skin the ftones and fplit them, lay them on a dry cloth with 
the fweetbreads and liver, and dredge them well with flour, 
and fry them in boiling lard or butter a light brown ; then lay 
them on a fieve to drain; fry a good quantity of parfley, lay 
your bits ou the dilh, and the parfley in lumps over it. Tour 
melted butter round them. Rajfnldy 282. Farley, 113. 
To drefs a Dijh of Lambs’ Bits. 
Lamb Chops cn Cafarole. 
Having cut a loin of lamb into chops, put yolks of eggs on 
both tides, and ftrew bread crumbs over them, with a little 
cloves and mace, pepper and fait, mixed; fry them of a nice 
light brown, and put them round in a difh, as clofe as you can ; 
leave a hole in the middle to put the following fauce in:—all MADE DISHES OF LAMB. 
forts of Tweet herbs and parfley chopped fine, ftewed a little in 
Tome good thick gravy. Garnifh with fried parfley. Glaffe, 
54. Mafon, 172. Farley, 114. 
Lamb Chops larded. 
Cut the heft end of a neck of lamb In chops, and lard one 
fide; Teafon them with beaten cloves, mace, and nutmeg, a 
little pepper and fait; put them into a flew-pan, the larded fide 
uppermofl; put in half a pint of gravy, a gill of white wine, an 
onion, a bundle of fweet herbs, flew them gently till tender; 
take the chops out, fkim the fat clean off, and take out the onion, 
and Tweet herbs ; thicken the gravy with a little butter rolled in 
flour; add a Tpoonful of browning, a Tpoonful of catchup, and 
one of lemon-pickle. Boil it up till it is Tmooth, put in the 
chops, larded fide down, flew them up gently for a minute or 
two ; take the chops out, and put the larded fide uppcrmoft in 
the difh, and the fauce over them. Garnifh with lemon, and 
pickles of any fort. You may add truffles and morels, and 
pickled mufhrooms, in the fauce, if you pleafe ; or you may do 
the chops without larding. Cole, 117. 
Pepper and fait them, fry them. When enough, lay them In 
a difh, pour out the butter, fhake a little flour into the pan, pour 
in a little beef broth, a little catchup and walnut-pickle; boil 
this up, ftirring it; put in the fleaks, and give them a fhake 
round. Cole, 118. 
Grafs Lamb Steaks. 
Houfe Lamb Steaks. 
Seafon them with pepper, fait, nutmeg, grated lemon-peel, 
and parfley choppsd (but dip them fxrft in egg); fry them quick, 
thicken fome good gravy, add a very little red wine, catchup, 
and fome oyfters; boil thefe together, put in the fleaks ; jufi 
heat them. Palates may be added ftewed tender, force-meat 
balls, and hard eggs. 
N.B. It is a very good difh, and covenient, when poultry 
are dear. Mafon, 171. 
To fry a Neck or Lorn of Lamb. 
Cut it into thin fteaks, beat them with a rolling-pin, fry them 
in half a pint of ale, feafon them with a little fait, and cover 
them dole. When enough, take them out of the pan, lay 
them in a plate before the fire to keep hot, and pour all out of 
the pan into a bafon ; then put in half a pint of white wine, a 
few capers, the yolks of two eggs beat, with a little nutmeg and 
a little fait; and to this the liquor they were fried in, and keep 
ftirring it one way all the time till it is thick, then put in the 
lamb, keep lhaking the pan for a minute or two, lay the fteaks 
in the dilh, pour the fauce over them, and have feme parfley in 94 
MADE DISHES OF LAMB. 
a plate before the lire to crifp. Garnilh your dilh with that 
and lemon. Glajfe, 53. 
Lambs’ Ears with Sorrel. 
In London Inch things as thefe, or calves’ ears, tails, or the 
cars of Iheep, ready for ufe, or perhaps in fome other great mar- 
kets, are always to be had of the butchers or tripemen. 
About a dozen of lamb’s ears will make a fmall dilh, and they 
mull be Hewed tender in a braze ; take a large handful of for- 
rel, chop It a little, and Hew it in a fpoonful of broth and a 
morfel of butter ; pour in a fmall ladle of cullis, a little pepper 
and fait, and nutmeg; Hew it a few minutes, and dilh up the 
cars upon it, nicely twilled up. Verral, 119. 
Lambs’ Rumps fried of a bright colour. 
The rumps being brazed or boiled, make a light batter of 
flour, one egg, a little fait, white wine, and a little oil; fry 
them of a good colour, and ferve with fried parflej round. Yon 
may alfo put them to any fauce you think proper, being firft 
brazed or boiled* Clermont, 179. Chap. VII.—MADE DISHES OF PORK, Sic, 
To barbecue a Pig. 
DRESS a pig of ten weeks old as if it were to be roafted ; 
make a force-meat of two anchovies, fix fage-leaves, and 
the liver of the pig, all chopped very fmall; then put them into 
a marble mortar, with the crumb of half a penny loaf, four 
ounces of butter, half a tea-fpoonful of chyan pepper and half 
a pint of red wine ; beat them all together to a pafte, put it 
in your pig’s belly, and few it up; lay your pig down at a good 
diftance before a large brifk fire, finge it well, put in your drip- 
ping-pan three bottles of red wine, bafie it with the wine all 
the time it is roafting. When it is half roafted, put under 
your pig two penny loaves ; if you have not wine enough, put 
in more. When your pig is near enough, take the loaves and 
fauce out of your dripping-pan, put to the fauce one anchovy 
chopped fmall, a bundle of fweet herbs, and half a lemon. Boil 
it a few minutes, then draw your pig, put a fmall lemon or ap- 
ple in the pig’s mouth, and a leaf on each fide; ftrain your 
fauce, and pour it on them boiling hot; lay barberries and dices 
of lemon round it, and fend it up whole to table. It is a grand 
bottom difh, It will take four hours roafting. Raff aid, in. 
Farley, with the alteration of a few words, 114. 
Mrs. Glaffe, page 67, has the above receipt, with only this 
difference—fhe recommends two bottles of port and one of 
Madeira for balling. Mrs. Raff aid three bottles of port, and 
no Madeira. 
Another way. 
Take a pig of nine or ten weeks old, fcalded, &c. as for roafl- 
-sng; make a fluffing with a few fage leaves, the liver of the pig, 
and two anchovies boned, walked, and cut very fmall; put them 
into a mortar with fome crumbs of bread, a quarter of a pound 
of butter, a very little chyan pepper, and half a pint of Madeira 
wine ; beat them to pafle, and few it up in the pig lay it down 
at a great diflance to a large brifk fire, finge it well; put into 
the dripping-pan two bottles of Madeira wine, and bafle it well 
all the time it is roafting. When it is half roafled, put into 
the dripping-pan two French rolls. If there is not wine enough 
in the dripping-pan, add more. When the pig is near enough, 
take the rolls and fauce, and put them into a fauce pan ; add to 
them one anchovy cut fmall, a bunch of fiveet herbs, and the 
juice of a lemon. Take up the pig, put an apple in its mouth, 
and a roll on each fide j then flrain the fauce over it. 
Some barbecue a pig of fix or feven months old, and flick 
blanched almonds all over it; but bafle it with Madeira in the 
fame manner, Mafon, 185. 96 
MADE DISHES OF PORK. 
To drefs a Pig an Pere Duillet. 
Cut off the head, and divide it into quarters ; lard them with 
bacon, feafon them with mace, cloves, pepper, nutmeg, and fait. 
Lay a layer of fat bacon at the bottom of a kettle, lay the head 
in the middle, and the quarters round ; then put in a bay-loaf, 
an onion fliced, lemon, carrots, parfnips, parfley, and chives-, 
cover it again with bacon, put in a quart of broth, ftew it over 
the fire for an hour, and then take it up. Put your pig into a 
flew-pan or kettle, pour in a bottle of white wine, cover it dole, 
and let it flew for an hour very foftly. If you would ferve it 
cold, let it ffand till it is cold, then drain it well, and wipe it 
that it may look white, and lay it in a difh with the head in the 
middle and the quarters round ; then throw fome green parfley 
all over. Or any one of the quarters is a pretty little difh, laid 
in water creffes. If you would have it hot, whilft your pig is 
ftewing in the wine, take the firft gravy it was Hewed in, and 
ftrain it, flcim off all the fat, then take a fwectbread cut into 
jive or fix flices, fome truffles, morels, and mufhrooms -, flew 
all together till they are enough, thicken it with the yolks of 
two eggs, or a piece of butter rolled in flour; and when your 
pig is enough, take it out and lay it in your difh ; put the wine 
it was ftewed in to the ragoo, then pour all over the pig, and 
garnifh with lemon. Mafon, 185. GlaJJey 66, Farley, 67. 
Gut and fcald your pig, cut off the head and pettitoes, then 
cut your pig in four quarters, put them with the head and toes 
into cold water; cover the bottom of a flew-pan with flices of 
bacon, and place over them the faid quarters, with the pettitoes, 
and the head cut in two. Seafon the whole with pepper, fait, 
thyme, bay-leaf, an onion, and a bottle of white wine; lay over 
more flices of bacon, put over it a quart of water, and let it 
boil. Take two larga eels, fkin and gut them, and cut them 
about five or fix Inches long. When your pig is half done, put 
in your eels, then boil a dozen of large craw-fifh, cut off the 
claws, and take oft' the fhells of the tails ; and when the pig and 
eels are enough, lay firft your pig and the pettitoes round it, but 
do not put in the head (it will be a pretty difh cold); then lay 
your eels and craw-fifh over them, and take the liquor they 
were ftewed in \ flcim off all the fat, then add to it half a pint 
of ftrong gravy, thicken with a little piece of butter rolled in 
flour, and a fpoonful of browning, and pour over it-, then gar- 
nifh with craw-fifh and lemon This will do for a firft courfe, 
or remove. Fry the brains and lay round, and all over the 
difh. Cole, 121. 
A Pig Matelot. 
Collared Pig. 
Kill a fine young roafting pig, drefs off the hair and draw it, 
and \va£h it clean j rip it open from one end to the other, and MADE DISHES OF PORK, &c. 
97 
take out all the bones; rub it all over with pepper and fait, a 
little cloves and mace beaten fine, fix fage leaves and fweet 
herbs chopped fmall; roll up your pig tight, and bind it with a 
fillet; fill the pot you intend to boil it in with Toft water, a bunch 
of fweet herbs, fome pepper-corns, fome cloves and mace, a 
handful of fait, and a pint of vinegar ; when the liquor boils, 
put in your pig; boil it till it is tender ; take it up, and when it 
is almofl cold, bind it over again, put it into an earthen pan, and 
pour the liquor your pig was boiled in over it, and always keep 
it covered. When you want it, take it out of the pan, untie the 
fillet as far as you want to cut it, then cut it in dices, and lay it 
in your difh. Garnifh with parfley. GlaJJey6s. Mafon, 186. 
To bake a Pig. 
When necefiity obliges you to bake a pig, lay It in a difh, 
flour it well all over, and rub the pig over with butter. Butter 
the difh in which you intend to put it, and put it in the oven. 
Take it out as foon as it is enough, and having rubbed it over 
with a butter cloth, put it into the oven again till it is dry j 
then take it out, lay it in a difh, and cut it up. Take off the 
fat from the difh it was baked in, and fome good gravy will re- 
main at the bottom. Add to this a little veal gravy, with a 
piece of butter rolled in flour, and boil it up; put it into the 
difh, with the brains and fage in the belly. Farley 46. 
A Pig in Jelly. 
Cut it into quarters, and lay it into your ftew-pan ; put in one 
calf’s foot, and the pig’s feet, a pint of Rhenifh wine, the juice 
of four lemons, and one quart of water, three or four blades of 
mace, two or three cloves, fome fait, and a very little piece of 
lemon-peel; ftove it, or do it over a flow fire two hours; then 
take it up, lay the pig into the dilh you intended for it, then 
flrain the liquor, and when the jelly is cold, fkim off the fat, 
and leave the fettling at the bottom. Beat up the whites of fix 
eggs, and boil up with the jelly about ten minutes, and put it 
through a bag till it is clear; then pour the jelly over the pig, 
and ferve it up cold in the jelly. Glaffe, 65. 
Jl O drefs a Pig like a fat Lamb. 
Take a fat pig, cut off its head, flit and trufs it up like a 
lamb. When it is flit through the middle and fkinncd, par- 
boil it a little, then throw fome parfley over it, roaft it and 
dredge it. Let your fauce be half a pound of butter, and a 
pint of cream, Itirring it all together till it is fmooth; then 
pour it ovet, and fend it to table. Cole, 123. v 
'To drefs a Pig the French way. 
Spit your pig, lay it down to the hre; let it roaft till it is tho- 
roughly warm, then cut it off the fpit, and divide it into twenty 
pieces. Set them to flew in half a pint of white wine and a pint  MADE DISHES OE PORIC, &c. 
of ftrong-broth, feafon’ed with grated nutmeg, pepper, two oniofiv1 
cut fmall, and fome driped thyme. Let it flew an hour ; then 
put it to half a pint of ffcrong gravy, a piece of butter rolled in 
flour, fome anchovies, and a fpoonful of vinegar or mufhroom- 
pickle. When it is enough, lay it in your difh, and pour the 
gravy over it; then garnifh with orange and lemon. Cole, 123. 
Put your pettitoes into a fauce-pan with half a pint of water, 
a blade of mace, a little whole pepper, a bundle of iweet herbs,- 
and an onion. Let them boil five minutes, then take out the 
liver, fights, and heart, mince them very fine, grate a little nut- 
meg over them ; and fhake a little flour on them *, let the feet 
do till they are tender, then take them out and drain the li- 
quor, put all together with a little fait, and a piece of butter as 
big as a walnut; fhake the face-pan often, let it fimmer five or 
fix minutes, then cut fome toaded fippets and lay round the 
difh ; lay the mince-meat and fauce in the middle, and the pet- 
titoes fplit round it. You may add the juice of half a lemon, 
or a very little vinegar. Celt, 123’. 
To drefs Pigs’ Pettitoes. 
Another tv-ay. 
Boil the heart, liver, and lights, a few minutes (let the feet 
do till tender) •, flared them, take a little of the liquor they were 
boiled in, fome pepper, fait, and nutmeg, a little grated lemon- 
peel ; dir in the mince with a bit of butter and flour, and give 
it a boil up. Serve it with the feet fplit, laid on the top, and 
toaded fippets. Mafon, 187. 
A ragoo of Pigs’ Feet and Ears. 
Having boiled the feet and ears, fplit the feet down the mid- 
dle, and cut the ears in narrow dices. Dip them in butter and 
fry them brown. Put a little beef gravy in a tolling-pan, with 
a tea-fpoonful of lemon-pickle, a large one of muihroom catch- 
up, the fame of browning, and a little filt. Thicken it with a 
lump of butter rolled in flour, and put in your feet and ear s 
Let them boil gently, and when they are enough, lay your feet 
in the middle of the difh, and the ears round them ; then drain 
your gravy, pour it over them, and g'arnilh with curled parfley. 
Farleyy 79'. 
Another tv ay. 
Take them out of the fauce, fplit them, dip them in egg, then 
in bread crumbs and chopped parfley; fry them in hogs’ lard, 
drain them •, cut the ears in long narrow flips, flour them, put 
them into fome good gravy; add catchup, morels, and pickled 
mufhrooms ; dew them, pour them into the difh, and lay on 
the feet. 
Or they are very good dipped in butter and fried, eat with 
melted butter and muftard. Cole, 124. MADE DISHES OF PORK, &c. 
99 
To barbecue a Leg of Pork. 
Lay down your leg to a good fire, put Into the dripping-pan 
two bottles of red wine, bafte your pork with it all the time it 
is roafling, When it is enough, take up what is left in the pan, 
put to it two anchovies, the yolks of three eggs boiled hard and 
pounded fine, with a quarter of a pound of butter and half a 
lemon, a bunch of fweet herbs, a tea-fpoonful of lemon-pickle, 
a fpoonful of catchup, and one of tarragon vinegar, or a little 
tarragon Hired fmall; boil them a few minutes, then draw your 
pork, and cut the fkin down from the bottom of the flank in 
rows an inch broad, raife every other row, and roll it to the 
fliank; ftrain your fauce, and pour it in boiling hot, lay oyfter 
patties all round the pork, and fprigs of green parfley. Raf- 
faldy in. 
Mrs. Mafia, page 175, has nearly the fame receipt as the 
above ; the only difference is, that flie omits the lemon-pickle 
and tarragon, as well as the green parfley for garnifh. 
To fluff a Chine of Pork. 
Take a chine of pork that has hung four or five days; make 
four holes in the lean, and fluff it with a little of the fat leaf, 
chopped very fmall, fome parfley, thyme, a little fage and flial- 
lot cut very fine, feafoned with pepper, fait, and nutmeg. It 
muft be fluffed pretty thick. Have fome good gravy in the 
difh. For fauce—apple-fauce and potatoes. Cole, 125. 
Take a chine that has been hung about a month, boil it half 
an hour, then thicken it up and make holes in it all over the 
lean part, one inch from another, fluff them betwixt the joints 
with fhred parfley, rub it all over with the yolk of eggs, ftrew 
over it bread crumbs, bafte it, and fet it in a Dutch oven. 
When it is enough, lay round it boiled broccoli, or ftewed fpi- 
nach. Garnifh with parfley. Raffaldt 112. 
Another way. 
Hogs Head au Sanglier, or Wild-boarfajhion. 
Cut the head clofe to the fhoulder, bone the neck part, part 
the flefh from the nofe as far as the eyes, cut off the bone, lard 
the inlide with bacon, feafon with pepper, fait, and fpices; 
rub it all over with fait, and half an ounce of pounded falt- 
petre; put it in a pickle-pan, with half a handful of juniper- 
berries, fweet herbs, f x laurel-leaves, balil, eight cloves, whole 
pepper, and half a handful of coriander-feed ; let it lie for about 
eight days, rubbing it every day; then take it out and wipe it 
dry; tie it well, boil it with three pints of red wine, and as 
much water as will properly boil it, with onions, carrots, a large 
faggot of fweet herbs, two cloves of gariick, four cloves, and 
two pounds of hogs’ lard; when near done, talle the braze. MADE DISHES OF PORK, &c. 
and add fait, if neceffary ; when it gives under the finger, it is 
done; let it cool in the braze; ferve cold upon a napkin. 
You may garnifh with bay-leaves or parfley, according to 
fancy. Cole, 123. 
N. B. You may drefs it without the hogs’ lard, as directed. 
Dalrymple, 143. 
A Hog’s Head like Brawn. 
Wafh it well, boil it till the bones will come out; when cold, 
put the infide of the cheeks together, with fait between ; put 
the ears round the fides, put the cheeks into a cloth, prefs them 
into a fieve, or any thing round, put on a weight for two days; 
have ready a pickle of fait and water, with about a pint of malt 
boiled together; when cold, put in the head. Cole, 126. 
Take off the fkin, clear the knuckle, and lay it in water to 
frefhen. Then tie it about with a firing, and take flices of ba- 
con and beef; beat and feafon them well with fpices and fweet 
herbs, and lay them in the bottom of a kettle, with onions, 
parfnips, and carrots fliced, with fome chives and parfley. Lay 
in your ham the fat fide uppermoft, and cover it with flices of 
beef, and over that with flices of bacon. Then lay on fome 
fliced roots and herbs, the fame as under it. Cover it, and ftop 
it clofe with pafte. Put fire both over and under it, and let it 
flew twelve hours with a very flow fire. Put it into a pan, 
dredge it well with grated bread, and brown it with a hot iron; 
or put it into the oven, and bake it an hour. Then ferve it 
upon a clean napkin. Garnilh with raw parfley. If it is to be 
eaten hot, make a ragoo thus;—take a veal fweetbread, fome 
livers of fowls, cocks’-combs, mufhrooms, and truffles. Tofs 
them up in a pint of good gravy, feafoned with fpice to your 
tafte; thicken it with a piece of butter rolled in flour, and a 
glafs of red wine. Then brown your ham as above, and let it 
ftand a quarter of an hour to drain the fat out. Take the li- 
quor it was ftewed in, drain it, fkim off all the fat, put it into 
the gravy, and boil It up with a fpoonful of browning. Some- 
times you may ferve it up with carp-fauce, and fometimes with 
a ragoo of craw-fiftl. Farley, 135. 
Ham d-la-braze. 
Half boil your ham or gammon, then take off the {kin, dredge 
it with oatmeal lifted very fine, bafte it with frefh butter ; it will 
make a ftronger froth than either flour or bread-crumbs, then 
roafl; it. When it is enough, dilh it up, and pour brown gravy 
on your dilh. Garnifh with green parfley, and fend it to table. 
RaJFaldy 112. 
To roafl a Ham, or a Gammon of Bacon. 
To force Hoes’ Ears. 
Take two or three pairs of ears, parboil them, or take them 
foufed i then take an anchovy, fome fage, forne parfley, half a MADE DISHES OF PORK, &c. 
pound of fuet chopped fmall, fome crumbs of bread, and a little 
pepper; mix all of them together with the yolk of an egg, fluff 
them, and fry them in frefh butter till they are of a light 
brown ; then pour away all the fat, and put to them half a pint 
of very rich gravy, a glafs of Madeira, three tea-fpoonfuls of 
muftard, a little bit of butter rolled in flour, a fmall onion 
whole, and a little pepper; cover them clofe, flew them very 
gently for half an hour, and (hake the pan often. When they 
are enough, take them out, and pour the fauce over them, but 
firft take out the onion. To improve the difh, the meat may 
be fliced from the feet, and added. Pul in fait enough to give 
it a proper flavour. Mafony 180. 
Mock Brawn. 
Take two pair of neat’s feet, boil them very tender, and pick 
the flefli entirely from the bones; take the belly-piece of pork, 
boil it till it is near enough, then bone it, and roll the meat of 
the feet up in the pork very tight ; then take a ftrong cloth, 
with fome coarfe tape, and roll it round very tight; tie it up in 
a cloth, boil it till it is fo tender that a ftraw may run through 
it; let it be hung up in a cloth till it is quite cold, after which 
put it into fome fouling liquor, and keep it for ufe. 
Chine of Pork, poivrade fauce. 
Salt it about three days ; then roaft it, and ferve with fauce- 
poivarde. You may alfo fend Robert fauce in the fame boat. 
Dalrymple, 145, 
Stew the tails very tender in broth, with a clove of garlick, 
whole pepper, fait, a little thyme, and two laurel-leaves. 
When done, ferve with what fauce you pleafe ; or broiled with 
crumbs of bread, with muftard-fauce in a fauce-boat, alfo with 
ftewed cabbages, &c. 
Hogs' Pails of different fajhions. 
Clean the feet very well, and cut them in two; put thin flices 
of lard between each two halves j tie them two and two toge- 
ther ; then fimmer them about lix hours, with two glafles of 
white wine, one of brandy, a little hogs’-lard, fpices, a faggot 
of parfley and fweet herbs, three fhallots, and one clove of 
garlick. When done, let them cool in the braze ; untie them, 
bade with their own fat, and ftrew them over with bread- 
crumbs } broil of a fine colour ; ferve with or without fauce. 
Hogs' Feet brazed and broiled. 
N. B. They may alfo be fried, baked, ragooed, &c. Dai- 
ry tuple t 14 6. 
To broil Pork Steaks. 
Pork fteaks require more broiling than, mutton fteaks.  MADE DISHES OF PORK. &c. 
102 
When they are enough, put in a little good gravy. A little 
fage, rubbed very fine, flrcwed over them, gives them a fine tafie. 
Do not cut them too thin. Farley, 72. 
Pork Cutlets. 
Skin a loin of pork, and divide it into cutlets; flrew fome 
parfley and thyme cut fmall, with fome pepper, fait, and grated 
bread over them ; boil them of a fine brown ; have ready fome 
good gravy, a fpoonful of ready-made multard, two Ihallots 
fhred fmall; boil thefe together over the fire, thicken with a 
piece of butter rolled in flour, and a little vinegar, if agreeable. 
Put the cutlets into a hot difji, and pour the fauce over them. 
Mafotiy 17 6. 
Cut a neck of pork which has been kept fome time, and pare 
the fleaks properly : you may drefs them in the fame manner, 
in every refpeft, as veal cutlets, and in as many different ways, 
ferving them with any fort of flowed greens or fauces. Cler- 
mont 3 171. 
Pork Steaks, 
Foajled Bread and Ham with Eggs. 
Toaft bits of bread of what bignefs you pleafe, fry them in 
butter of a good colour ; take as many flices of ham, and foak 
them over a flow fire in butter till they are done, turning them 
often ; then lay them upon bread, put a little cullis into the 
flew pan, give it a boiling, fkim the fat clear off, and add a lit- 
tle broth and vinegar; boil a moment, and ferve upon the 
toaff. The ham is prepared the fame, if you would ferve it 
with poached eggs, or any fort of fiewed greens. Cole, 129. .Chap. VIII.—MADE DISHES OF POULTRY, &c. 
Goofe d-la-mode. 
"HICK a large fine goofe clean, (kin and bone It nicely, and 
JL take off the fat. Then take a dried tongue, and boil and 
.peel it. Take a fowl and treat it in the fame manner as the 
.goofe ; feafon it with pepper, faft, .and beaten mace, and roll it 
a’ound the tongue. Seafon the goofe in the fame manner, and 
put both tongue and fowl into the goofe. Put it into a little 
pot that will juft hold it, with two ,quarts of beef gravy, a 
bundle of fweet herbs, and an onion. Put fome flices of hum, 
or good bacon, between the fowl and goofe ; then cover it 
clofe, and let it flew over the fire for an hour very flowly. 
Then take up your goofe, and fkim off all the fat; ffrain it, 
and put in a glafs of red wine, two fpoonfuls of .catchup, a veal 
fweetbread cut fmall, fome truffles, mufhrooms, and morels, a 
piece of butter rolled in flour, and, if wanted, fome pepper and 
fait. Put the goofe in again, cover it clofe, and let it flew half 
an hour longer. Then take it up, pour the ragoo over it, and 
garnilh with lemon. You muff remember tofavethe bones of 
the goofe and fowl, and put them into the gravy when it is 
firfl; fet on. It will be an improvement if you will roll fome 
beef-marrow between the tongue and the fowl, and between 
the fowl and goofe, as it will make them mellow and eat the 
finer. Before we conclude this article, it may not be amifs to 
obferve, that the bell method to bone a goofe or fowl of any 
lort is to begin at the bread, and take out all the bones without 
.cutting the back ; for when it is fewed up, and you come to 
flew it, it generally burfis in the back, whereby the llrape of if 
is fpoiled Farley, 117. Glaffe, 86. without any material 
alteration, 269. 
To marinade a Goofe. 
Cut your goofe up the back-bone, then take out all the bones, 
and fluff it with force-meat, and lew up the back again; fry 
the goofe a good brown, then put it into a deep ftew-pan, with 
two quarts of good gravy, and cover it clofe, and flew it two 
hours ; then take it out, and Ikira off the fat; add a large 
fpoonful of lemon pickle, one of browning, and one of red 
wine; one anchovy ihred fine, beaten mace, pepper, and fait 
to your palate; thicken it with flour and butter, boil it a little, 
dilh up your goofe, and flrain your gravy over it. 
N. B. Make your fluffing thus:—take ten or twelve fage- 
ieaves, two large onions, two or three large fliarp apples, Hired 
them very fine, mix them with the crumb of a penny loaf, four 
ounces of beef-marrow, one glafs of red wine, half a nutmeg  MADE DISHES OF POULTRY, &c. 
grated, pepper, fait, and a little lemon-peel fhred fmall; make 
a light fluffing with the yolks of four eggs. Obfcrve to make 
it one hour before you want it, Raffald, 126. 
To ragoo a Goofe. 
Flat the breaft down with a cleaver, then prefs it down with 
your hand, fkim it, dip it into fealding water ; let it be cold, 
lard it with bacon, feafon it with pepper, fait, and a little beaten 
mace; then flour it all over, take a pound of good heef-fuet 
cut fmall, put it into a deep ftew-pan, let it be melted, then 
put in your goofe; let it be brown on both lides. When it is 
brown, put in a quart of boiling gravy, an onion or two, a 
bundle of fweet herbs, a bay-leaf, fome whole pepper, and a 
few cloves. Cover it clofe, and let it flew foftly till it is tender. 
About an hour will do, if fmall; if a large one, an hour and 
an half. In the mean time make a ragoo. Boil fome turnips 
alraoft enough, fome carrots and onions quite enough; cut your 
turnips and carrots the fame as for a harrico of mutton, put 
them into a fauce-pan with half a pint of good beef gravy, a 
little pepper and fait, a piece of butter rolled in flour, and let 
this flew all together a quarter of an hour. Take the goofe and 
drain it well; then lay it in the difh, and pour the ragoo over 
it. 
Where the onion is difliked, leave it out. You may add 
cabbage boiled and chopped fmall. Glajfe, 85. Mafon almoft 
in the fame words, 269. 
To fmoke a Goofe-. 
Take a large ftubble-goofe, take off all the fat, dry it well 
infide and out with a cloth, wafh it all over with vinegar, and 
then rub it over with common fait, faltpetre, and a quarter of 
a pound of coarfc fugar; rub the falts well in, and let it lie a 
fortnight; then drain it well, few it up in a cloth, dry it in the 
middle of a chimney. It fliould hang a month. Sauce— onions, 
greens, &c. Cole, 132. 
To flew Giblets, 
Scald and clean them well, cut off the bill, divide the head, 
Ikin the feet, flew them with water (enough for fauce) a fprig 
of thyme, fome whole black pepper, an onion; let them do till 
very tender, ftrain the fauce; add a little catchup and flour, if 
the fauce is not thick enough. Lay fippets toafted round the 
difh. Mafon, 270. 
Another way. 
Cut your pinions in two, the neck in four pieces, flice the 
gizzard, clean it well, flew them in two quarts of water, or 
mutton broth, with a handful of fweet herbs, one anchovy, a 
few pepper corns, three or four cloves, a fpoonful of catchup, MADE DISHES OF POULTRY, See. 
105 
■and an onion. "When the giblets are tender, put in a fpoonful 
of good cream, thicken it with flour and butter, Terre them up 
in a foup-difh, and lay fippets round it. Raffald, 57. 
Giblets d-la-Turtle. 
Let three pair of giblets be well cleaned and cut, as before, 
put them into your ftew-pan, with four pounds of ferag of veal, 
and two pounds of lean beef, covered with water; let them 
boil up, and fleim them very clean ; then put in fix cloves, four 
blades of mace, eight corns of all-fpice, beat very fine, Tome 
bafil. Tweet marjoram, winter Tavory, and a little thyme, chop- 
ped very fine, three onions, two turnips, and one carrot ; ftew 
them till tender, then ftrain them through a fieve, and wafh 
them clean out of the herbs in Tome warm water; then take a 
piece of butter, put it in your ftew-pan, melt it, and put in as 
much flour as will thicken it •, ftir it till it is Tmooth, then put 
your liquor in, and keep ftirring it all the time you pour it in, 
or elfe it will go into lumps, which if it happens, you muft 
ftrain it through a fieve ; then put in a pint of Madeira wine. 
Tome pepper and Talt, and a' little chyan pepper j ftew it for ten 
minutes, then put in your giblets; add the juice of a lemon, 
and ftew them fifteen minutes ; then Terve them in a tureen. 
You may put in Tome egg-balls made thus ;—rßoil fix eggs hard, 
take out the yolks, put them in a mortar, and beat them; throw- 
in a fpoonful of flour, and the yolk of a raw egg, beat them to- 
gether till Tmooth ; then roll them in little balls, and Tcald them 
in boiling water, and juft before you Terve the giblets up, put 
them in. 
N. B. Never put your livers in at firft, but boil them in a 
fauce-pan of water by themfelves. Glujfe, 87. 
Cut the Turkey down the back, juft enough to bone It, with- 
out fpoiling the look of it, then fluff it with a nice force meat, 
made of oyfters chopped fine, crumbs of bread, pepper, fait, 
(ballots, a very little thyme, parfley, and butter j fill it as full 
as you like, and few it up with a thread, tie it up in a clean 
cloth, and boil it very white, but not too much. You may 
ferve it up with oyfter-fauce made good, or take the bones, with 
a piece of veal, mutton, and bacon, and make a rich gravy, fea- 
fbned with pepper, fait, (ballots, and a little bit of mace ; (train 
it off through a fteve, and (tew your turkey in it (after it is half- 
boiled) juft half an hour, difh it up in the gravy after it is well 
Ikimmed, (trained, and thickened with a few mufhrooms, (tewed 
white, or (tewed palates, force-meat balls, fried oyfters or 
fweetbreads, and pieces of lemon. Difh them up with the 
bread upwards. If you fend it up garnifhed with palates, take 
care to have them dewed tender firft. Before you add them to 
Turkey d-la-daube, to be fent up hot. MADE DISHES OF POULTRY, &c. 
the turkey, you may put a few morels and truffles in your fauce, 
if you like it, but take great care to wa£h them clean, Raf~ 
fold, 122. Far ley, 119. 
Turkey a-La-dauhe, to .be fent up cold. 
Bone the turkey, and feafon it with pepper and fait, then 
fpread over it fomc dices of ham, upon that flame force-meat, 
upon that a fowl, boned and fcafoned as above ; then more ham 
and force-meat, then few it up with thread; cover the bottom 
of the dew-pan with veal and ham, then lay in the turkey, the 
bread down ; chop all the bones to pieces, and put them on the 
turkey, cover the pan, and fet it on the fire five minutes ; then 
put in much clear broth as will cover it, let it boil two hours; 
when it is more than half done, put in one ounce of ifing-glafs 
and a bundle of herbs. When it is done enough, take out the 
turkey, and drain the jelly through a hair fieve, fkim off all the 
fat, and when it is cold, lay the turkey upon it, the bread down, 
and cover it with the red of the jelly. Let it ft and in fome 
cold place When you ferve it up, turn it on the clifh it is to 
be ferved in. If you pleafe, you may fpread butter over the 
turkey’s bread, and put fome green parfley or flowers, or what 
you pleafe, .and in what form you like. Cole, 133. 
Bone it, and fill it with a force-meat thus :—Take the flefh of 
a fowl, half a pound of veal, and the flefh of two pigeons, with 
a well-pickled or dry tongue, peel it, and chop it all together; 
then beat it in a mortar, with the marrow of a beef bone, or a 
pound of the fat of a loin of veal; feafon it with two or three 
blades of mace, two or three cloves, and half a nutmeg dried at 
a good diffance from the fire, and pounded, with a little pepper 
and fait. Mix all thefe well together, fill your turkey, fry them 
of a fine brown, and put it into a little pot that will juit hold it ; 
lay four or five fkewers at the bottom of the pot, to keep the 
turkey from flicking ; put in a quart of good beef and veal gravy, 
wherein was boiled fpice and Tweet herbs, cover it clofe, and let 
it flew half an hour; then put in a glafs of white wine, one 
fpoonful of catchup, a large fpoonful of pickled mufhrooms, 
and a few frefh ones, if you have them, a few truffles and mo- 
rels, a piece of butter as big as a walnut, rolled in flour j cover 
it clofe, and let it flew half an hour longer ; get the little French 
rolls ready fried, take fome oyflers, and ftrain the liquor from 
them, then put the oyflers and liquor into a fimee-pan, with a 
blade of mace, a little white wine, and a piece of butter rolled 
in flour; let them flew till it is thick, then fill the loaves, lay 
the turkey in the difh, and pour the fauce over it. If there is 
any fat on the gravy, take it off, and lay the loaves on each fide 
of the turkey. Garnifh with lemon when you have no loaves, 
ToJlew a Turkey brown the nice way. MADE DISHES OF POULTRY. 
107 
and take oyfters dipped in butter and fried. Glajfe, 73. Far- 
ley, 68. 
Note.—The fame will do for any white fowl. 
Another way. 
Take a fmall turkey and bone it; fill it with a force-meat 
made as follows:—Take half a pound of veal, and the meat of 
two pigeons, a tongue out of the pickle, boiled and peeled ; chop 
all thefe ingredients together, and beat them in a mortar, with 
fome marrow from a beef bone, or a pound of fuet from a loin 
of veal; feafon them with two or three cloves, two or three 
blades of mace, and half a nutmeg dried at the lire and pounded, 
with fome fait. Mix all thefe well together, fill the turkey, 
and fry it of a fine brown ; put it into a pot that will juft hold it, 
lay fome Ikewers at the bottom of the pot to keep the turkey 
from flicking ; put in a quart of good beef gravy, cover It clofe, 
and let it (lew for half an hour very gently; then put in a glafs 
of red wine, one fpoonful of catchup, a large fpoonful of pickled 
mufhrooms, fome truffles, morels, and a piece of butter rolled 
in flour ; cover it clofe, and let it flew half an hour longer. Fry 
fome hollow French loaves, then take fome oyfters, flew them 
in a fauce-pan with a bit of mace, their liquor, a little white 
wine, and a piece of butter rolled in flour; let them flew till 
they are pretty thick, fill the loaves with them ; lay the turkey 
in the difli, pour the fauce over it, and lay the loaves on each 
ftde. Mafony 258. 
To flew a Turkey with Celery. 
Stuff the turkey as when Hewed brown (leaving out the oyf- 
ters) or with force-meat; boil it till near enough, with an onion, 
a little whole pepper, a piece of lemon-peel, and a bunch of 
fweet herbs in the water; have fome celery cut into lengths and 
boiled till near enough; put them into fome of the liquor the 
the turkey was boiled in, lay in the turkey breaft downwards, 
ftew It a quarter of an hour, or till it is done ; but do not over- 
do it. Take it up, thicken the fauce with a piece of butter roll- 
ed in flour, and fome good cream; add fait and chyan. Cole, 135, 
Another way. 
Take a large turkey, and make a good white force-meat of 
veal, and fluff the craw of the turkey; llcewer it for boiling, 
then boil it in foft water till it is almoft enough, and then take 
up your turkey, and put it in a pot with fome of the water it 
Was boiled in, to keep it hot; put feven or eight heads of celery, 
that are wafhed and cleaned very well, into the water that the 
turkey was boiled in, till they are tender ; then take them up, 
and put in your turkey with the breafl down, and ftew it a 
quarter of an hour; then take it up, and thicken your fauce 
with half a pint of butter and flour to make it pretty thick, and  MADE DISHES OF POULTRY, See. 
a quarter of a pint of rich cream, then put in your celery; pour 
the fauce and celery hot upon the turkey’s breaft, and ferve it 
up. It is a proper difh for dinner or flipper. Rnjfaldy 120. 
Turkey a-V c car late.—Turkey of a fear let colour. 
Take up the flan of a fmall turkey from the flcih without 
breaking it, and huff as much craw-fifh and butter under it as 
poffible; fluff the infi.de with a ragoo made of the liver, mufih- 
rooms, pepper, and fait, prepared in a good cullis flrort fauce \ 
few it up, and wrap it with flices of lard and pepper. Serve 
with a craw-fifh cullis, Clermont. 230. 
Turkey ’with Onions and pickled Pork. 
Scald two dozen of fmall white onions, and boil them in 
broth, with half a pound of pickled pork cut into thin flices, a 
faggot of parfley, green fhallots, thyme, a bay-leaf, two cloves, 
whole pepper, and fait, When done, drain them all, fluff the 
turkey therewith, and wrap it in flices of lard and paper to roafl. 
Make a fauce with a bit of butter, a flice of ham, two fhallots, 
and a few mufhrooms; foak it awhile, then add two fpoonfuls 
of broth, and as much cullis ; fimmer it about an hour, fkim 
it, and lift it. When ready, add a fmall fpoonful of mullard, 
a little pepper and fait, Clermont, 227, 
To roajl a Turkey the ge fit eel way. 
Cut your turkey down the back, and bone it with a fliarp 
pen-knife j then make your force-meat thus :—take a large 
fowl, or a pound of veal, as much grated bread, half a pound of 
fuet. cut and beat very fine, a little beaten mace, two cloves, 
half a nutmeg grated, about a large tea-fpoonful of lemon-peel, 
and the yolks of two eggs •, mix all together with a little pepper 
and fait, fill up the places where the bones came out, and fill 
the body, that it may look juft as it did before; few up the 
back and roaft it. You may have oyfter fauce, celery-fauce. or 
juft as you pleafe. Put good gravy in the difh, and garnifh 
with lemon. Be fure to leave the pinions on. Qlnffe, 32* 
A Turkey in Jelly, 
Boil a turkey or a fowl as white as you can, let it ftand till 
cold, and have ready a jeUy made thus;—take a fowl, ikin it, 
take off all the fat, do not cut it to pieces, nor break the bones j 
take four pounds of a leg of veal, without any fat or Ikin, put 
it into a well tinned fauce pan, put to it full three quarts of 
water, fet it on a very clear fire till it begins to fimmer ; be fure 
to (kirn it well, but take great care it does not boil. When it 
is well tkimmed, fet it fo as it will but juft feena to fimmer y put 
to it two large blades of mace, half a nutmeg, and twenty corns 
of white pepper, a little bit of lemon-peel as big as a fixpence. 
This will take fix or feven hours doing. When you think it is MADE DISHES OF POULTRY, &c. 
a ft iff jelly, which you will know by taking a little out to cool, 
be fure to fkim off all the fat, if any, and be fure not to ftir the 
meat in the fauce-pan. A quarter of an hour before it is done, 
throw in a large tea fpoonful of fait, fqueeze in the juice of half 
a Sevelle orange or lemon. When you think it is enough ftrain, 
it off through a clean fieve, but do not pour it off quite to the 
bottom, for fear of fettlings. Lay your turkey or fowl in the 
difh you intend to fend it to the table in, beat up the whites of 
fix eggs to a froth, and put the liquor to it, then boil it five or 
fix minutes, and run it through a jelly bag till it is quite clear, 
then pour the liquor over it j let it ftand till quite cold, colour 
fome of the jelly in different colours, and when it is near cold, 
with a fpoon fprinkle it over in what form or fancy you pleafe, 
and fend it to table. A few naftertium flowers ftuck here and 
there look pretty, if you can get them ; but lemon, and all 
thofe things, are entirely fancy. This is a very pretty difh for 
a cold collation, or a fupper. 
All forts of birds or fowls may be done this way. Glnjfe, 
348. Mrs. Mafon) page 261, has the fame receipt in different 
words j but we have chofen the above as being rather more ex- 
plicit. 
A Turkey the Italian way. 
Mince the liver of a young turkey very fine, with fome 
chopped parfley, and two or three handfuls of frefh mufhrooms, 
fome pepper, fait, and more than an ounce of butter; mix 
thefe well together, and put them into the body of the turkey ; 
put on a ftew-pan with a piece of butter, fome {ballots, fome 
pepper and fait; when it is hot, put in the turkey, turn it often 
that it may be of a fine brown, and lay it to cool ; then wrap 
fome flices of bacon over it, and cover it all over with paper ; 
put it upon a fpit, and lay it down to roaft. For fauce—cut fome 
large mufhrooms very fine, with twice the quantity of parfley, 
a few green onions cut fmall. Put on a fauce-pan with half a 
pint of white wine; when it is hot, put in thefe ingredients; 
add fome pepper and fait, the juice of a lemon, two cloves of 
garlick whole; let them boil, and then put in a quarter of a 
pint of rich gravy, and a fmall tea-cupful of oil; let all boil up 
once or twice, then take out the garlic, and put in a piece of 
butter rolled in flour. Lay the turkey in the difh, and pour 
the fauce over it. Mafon, 259. 
Turkey in a hurry. 
Trufs a turkey with the legs Inward, and flatten it as much as 
you can ; put it in a ftew-pan, with melted lard, chopped parf- 
ley, fhallots, mufhrooms, and a little garlick; give it a few 
turns on the fire, and add the juice of half a lemon to keep it 
white j then put it in another ftew-pan, with flices of veal, one  MADE DISHES OF POULTRY, &c. 
flice of ham, the melted lard, and every thing as ufcd before, 
adding whole pepper and fait •, cover it over with dices of lard, 
and foak it about half an hour on a flow fire ; then add a glafs 
of white wine and a little broth, and finifh the brazing; fkim 
and lift the faucc, add a little cullis to make it a liafon, reduce 
it to a good confidence, and ferve upon the turkey. Clermont, 
231. 
'Turkies and Chickens after the Dutch way. 
801 l them, feafon them with fait, pepper, and cloves; then 
to every quart of broth, put a quarter of a pound of rice or 
vermicelli. It is eat with fugar and cinnamon. The two lad 
may be left out. Cole, 138. 
Take one pound of beef, three quarters of a pound of fuel, 
mince it very fmall, feafon it with fait, pepper, cloves, mace, 
and fweet marjoram ; then mix two or three eggs with it; 
loofen the fkin all round the turkey, and fluff it. It mud be 
roaded. Glaffe, 383. 
Turkey faffed after the Hamburg way. 
Bone them, and make a force meat thus:—take the defh of 
To drefs a Turkey or Fowl to perfection. 
a fowl, cut it fmall, then take a pound of veal, beat it in a 
mortar, with half a pound of beef fuet, as much crumbs of 
bread, fome mulhrooms, truffles, and morels, cut fmall, a few 
fweet herbs and parfley, with fome nutmeg, pepper, and fait, a 
little mace beaten, fome lemon-peel cut fine; mix all thefe to- 
gether with the yolks of two eggs, then fill your turkey, and 
road it. This will do for a large turkey, and fo in proportion 
for a fowl. Let your fauce be good gravy, with mufhrooms, 
truffles, and morels in it. Then garnifh with lemon, and, for 
variety lake, you may lard your fowl or turkey. Cole, 139. 
A glazed Turkey. 
The turkey muft be young, but not I'm all. When it is pick- 
ed, drawn and fmged, lay it a little while over a clear charcoal 
lire, but turn it often ; have ready a ragoo of fweetbreads, take 
off the turkey, fplit it down the back, fill it with this ragoo, 
few it up, and lard it with bacon *, then lay at the bottom of a 
deep ftew-pan, fird fome dices of ham, then fome flices of veal, 
and then fome dices of beef; lay the turkey upon thefe, drew 
over fome fweet herbs, and cover them clofe j let thefe flew 
over a dow fire. When they are enough, take off the dew-pan, 
take out the turkey, and then pour into the turkey a little good 
broth, dir it about and drain off" the liquor; fkim off the fat, 
fet it over the fire again, and boil it to a jelly, then put in the 
turkey, and fet the pan over a gentle fire or dove j it will be MADE DISHES OF POULTRY, &c. 
foon well glazed ; then pour into the difh fome eflence of ham> 
and then put in the turkey. Mafony 261. 
To roajl a Turkey with Cray-fijfo. 
Take a young turkey, in Oflober or November, let It be 
trufted as for roafting; make fome force-meat with fome fat 
bacon, fuet, and the white of a chicken, all cut as fine as poffi- 
ble, and fome frefh mufhrooms, minced very fine; mix thefe 
ingredients well together, with fome fait, pepper, the leaves of 
fweet herbs picked clean from the ftalks, and a little grated 
nutmeg ; chop them all together after they are mixed, then 
boil fome crumb of bread in rich cream, put it to the force- 
meat ; then take the yolks of two new laid eggs, beat them 
well, and mix the force-meat with them ; fluff the crop of the 
turkey, raife the fkin a little upon the breafl, and put as much 
of the force-meat as will go in without tearing it; if any is left, 
put it into the body, and with it a ragoo of cray-fifh made as 
follows:—wafh fome cray-fifh, and boil them in water, then 
pick out the tails and bodies ; cut fome mufhrooms, but not 
fmall, fome truffles in thin fiices, fome artichoke bottoms and 
afparagus tops, boiled and cut in pieces ; mix all thefe together 
with the cray-fifh, put them into a fauce-pan, with a piece of 
butter, fome nutmeg cut in fiices, pepper, fait, three or four 
fiices of lemon, a little onion cut fmall; let thefe all fimmer 
over a flow fire, and when enough, put in fome cullis of cray- 
fifh to thicken it. Put fome of this ragoo into the body of the 
turkey, tie up both ends ; fkewer and fpit it for roafting; ftrew 
fome fluffing over it, then fome fiices of bacon, and over all 
fome buttered paper ; let it have a good fire, and be thorough- 
ly done. When it is enough, take oft' the paper and bacon, 
and pour over it the reft of the ragoo. Cole, 139. 
To hajh a Turkey, 
Take off the legs, cut the thighs in two pieces, cut off the 
pinions and breafl in pretty large pieces, take off the fkin, or 
it will give the gravy a greafy tafte; put it into a ftew-pan 
with a pint of gravy, a tea-fpoonful of lemon-pickle, a flice of 
the end of a lemon, and a little beaten mace; boil your turkey 
fix or feven minutes (if you boil it any longer, it will make it 
hard) then put it on your difh; thicken your gravy with flour 
and butter, mix the yolks of two eggs with a fpoonful of thick 
cream, put in your gravy, fhake it over the fire till it is quite 
hot, but do not let it boil; ftrain it, and pour it over your 
turkey. Lay fippets round, ferve it up, and garnifh with le- 
mon or parfley. 74. 
Another way. 
Mix Tome flour with a piece of butter, flir it info florae cream  MADE DISHES OF POULTRY, &c. 
and a little veal gravy till it boils up ; cut the turkey in pieces, 
not too fmall, put it into the fauce, with grated lemon-peel, 
white pepper, and mace pounded, a little mufhroom powder or 
catchup; flmmer it up. Oyfters may be added, Mafony26\. 
To roajl a Fowl with Chef nuts. 
Firft take fome chefnuts, roaft them very carefully, fo as not 
to burn them ; take off the fldn, and peel them ; take about a 
dozen of them cut fmall,and bruife them in a mortar ; parboil 
the liver of the fowl, bruife it, cut about a quarter of a pound 
of ham or bacon, and pound it ; then mix thefe all together, 
with a good deal of parfley chopped fmall, a little fweet herbs, 
fome mace, pepper, fait, and nutmeg; mix thefe together, and 
put into your fowl, and roaft it. The beft way of doing it is to 
tie the neck, and hang it up by the legs to roaft with a ftring, 
and bafte it with butter. For fauce—take the reft of the chef- 
nuts, peeled and ftcinned, put them into fome good gravy, with 
a little white wine, and thicken it with a piece of butter rolled 
in flour; then take your fowl, lay it in the difh, and pour in 
the fauce. Garnifli with lemon. Glaffe, 75. 
Mrs. Mafon gives the above receipt, differently eXpreffed, 
page 263, 
Prepare a force-meat, to which add a dozen oyfters, fluff 
the craw ; cover the breaft of the fowl with bacon fliced, then 
a flieet of paper, roaft it; take fome cullis, or good gravy, put 
in the oyfters, with their liquor ftrained, a little mufliroom 
powder or catchup, lemon juice, thicken it with flour; add 
chyan and fait, if wanted, boil it up. When the fowl is done, 
take off the bacon. Serve the fauce in the difh. 
To force a Fowl with a Ragoo of Offers, 
This fauce is proper for any roafted fowls or chickens; 
A Fowl with a jharp Sauce. 
Trufs a fowl for roafting; make a force-meat with fcraped 
lard or butter, a little tarragon, chervil, burnet, garden-crefs, 
pepper, fait, and the yolks of two or three eggs ; fluff the fowl 
with it, make a fauce with a little cullis, a few of the above 
herbs pounded, two anchovies, and a few capers. When done, 
ftrain it. then add a little more cullis, and a little muftard, pep- 
per, and fait; warm, without boiling, and ferve with your roaft- 
ed fowl. Dalrympley 214. 
Skewer your fowl as for boiling, with the legs in the body, 
then lay over it a layer of fat bacon, cut in pretty thin dices, 
then wrap it round in beet leaves, then in a caul of veal, and 
put it into a large fauce pan with three pints of water, a glafs 
of.Madeira wine, a bunch of fweet herbs, two or three blades 
A Fowl a la-hraze. MADE DISHES OE POULTRY, See. 
113 
of mace, and half a lemon ; flew it till quite tender, take it up, 
and Ikim off the fat; make your gravy pretty thick with flour 
and butter, and ftrain it through a hair fieve, and put to it a 
pint of oyfters, a tea-cupful of thick cream ; keep lhaking your 
tofling-pan over the fire, and when it has fimmered a little, 
ferve up your fowl with the bacon, beet-leaves, and caul on, 
and pour your fauce hot upon it. Garnifh with barberries, or 
red beet-root. Rajfald, 123. Farley, 119. 
Another 'way. 
Tuffs your fowl with the legs turned into the belly, feafon it, 
both infide and out, with beaten mace, nutmeg, pepper, and 
fait ; lay a layer of bacon at the bottom of a deep ftew-pan, 
then a layer of veal, and afterwards the fowl; then put in an 
onion, two or three cloves fliuck in a little bundle of fweet 
herbs, with a piece of carrot; then put at the top a layer of 
bacon, another of veal, and a third of beef; cover it clofe, and 
let it Hand over the fire for two or three minutes, then pour in 
a pint of broth or hot water ; cover it clofe, and let it ftew an 
hour; afterwards take up your fowl, ftrain the fauce, .and after 
you have fkimmed off the fat, boil it down till it is of a glaze, 
then put it over the fowl. You may add juft what you pleafe 
to the fauce. A ragoo of fweetbreads, cocks’-combs, truffles, 
and morels; or mulhrooms, with force-meat balls, look very- 
pretty. Glajfe, 74. 
Trufs a fowl for boiling; lard it through and through with 
bacon, ham, and parfley; put it in a pan of much its bignefs, 
with a little butter, two or three flices of peeled lemon, a fag- 
got, three cloves, fliced onions, and carrots, pepper and fait, 
a little broth, and a glafs of white wine ; ftew flowly till done } 
Ikim and ftrain the fauce, and ferve with the fowl. You may 
alfo do it the fame without larding. Dalrymple, 214. 
A Fowl with its own gravy. 
A ragoo of Fowls. 
Take a large capon, or two pullets, and blanch nicely in a 
morfel of butter or fcraped bacon, but cut off your pinions and 
feet, and tuck in the legs. Prepare your ragoo in the follow- 
ing manner: get a fweetbread of veal, or two of lambs, the fat 
livers of a turkey or fowls, fome cocks’ combs, three or four 
mufhrooms, a thin flice or two of lemon; blanch all well with 
a knot or two of eggs, cut all into very fmall dice, and hew in 
a ladle of cullis; you may add to it three or four gizzards, and 
a few cock’s combs, boiled very tender; fill up the bellies of 
your fowls or capon, and few it up at both ends, but make a re- 
ferve of fome of your *agoo to pour over; put them upon a 
larkrfpit acrofs, and tie upon another; lard them with bacon.  MADE DISHES OF POULTRY, &c. 
cover with paper, and road them foftly, that they may be nice 
and white ; drew in a little minced parfley, a morfel of fhallot; 
fqueeze in the juice of a lemon or orange, and ferve up with 
the ragoo under. Remember to draw the threads out. Ver- 
bal, 89. 
To force a fowl. 
Take a large fowl, pick it clean, and cut it down the back, 
take out the entrails, and take the Ikin off whole ; cut the flelh 
from the bones, and chop it with half a pint of oyders, one 
ounce of beef marrow, a little pepper and fait; mix it up with 
cream, then lay the meat on the bones, and draw the Ikin over 
it, and few up the back; then cut large thin dices of bacon, 
and lay them over the bread of your fowl, tie the bacon on 
with a packthread in diamonds; it-will take an hour reading 
by a moderate fire. Make a good brown gravy fauce, pour it 
upon your dilh, take the bacoh off and lay in your fowl, and 
ferve it up. Garnilh with pickles, mtffhrooms, or oyders.— 
It is proper for a fide difh for dinner, or top for fupper. Raf- 
fold, 124. 
Mr. Farleyy in page 120, gives the above receipt, with only 
the following addition;—“ Serve it up garnilhed with oyders, 
mulhrooms, or pickles.” 
A Fowl fervant fajloion. 
Trufs a fowl for reading, make a force meat with the liver, 
chopped parlley, fliallots, butter, pepper and fait; duff the 
fowl with it, wrap it in buttered paper, and road it. When 
three parts done, take oft' the paper, bade it with yolks of eggs 
beat up with melted butter, and a good deal of bread crumbs; 
finilh reading; it mud be of a fine yellow colour. Make a 
fauce with a little butter, one anchovy chopped, a few capers, 
a little flour, broth, pepper, and fait, and a little nutmeg; 
thicker} with a liafon, and ferve under the fowl. Dalrywples 
215. 
To marinade a Fowl. 
Raife the fkin from the breaft bone of a large fowl with your 
finger, then take a veal fweetbread and cut it fmall, a few oyf- 
ters, a few mufhrooms, an anchovy, fome pepper, a little nut- 
meg, fome lemon peel, and a little thyme; chop all together 
fmall, and mix it with the yolk of an egg, fluff it in between 
the fkin and the ftefh, but take great care that you do not break 
the fkin; and then fluff what oyfters you pleafe into the body 
of the fowl. You may lard the breaft of the fowl with bacon, 
if you chufe it. Paper the breaft, and roaft it. Make good 
gravy, and garnifh with lemon. You may add a few mufh- 
rooms to the fauce. Glaffe, 78. Farley, 123. MADE DISHES OF POULTRY, &c. 
115 
Fowls fluffed* 
Make a force meat with half a pound of beef fuet, as much 
crumb of bread grated fine, the meat of a fowl cut very fmali \ 
beat thefe in a mortar, and a pound of veal with them, fome 
truffles, morels, and mufhrooms, cut fmali, a few fweet herbs 
and parfley fhred fine, fome grated nutmeg, pepper, fait, and 
grated lemon-peel •, bone the fowls, fill them with this force- 
meat, and roaft them. For fauCe—good gravy, with truffles 
and morels. The fowls may be larded; 
jT0 hnjh Fowls. 
Let your fowl be cut up as for eating, pbt It Into a tofling- 
pan, with half a pint of gravy, a tea-fpoonful of lemon pickle, 
a little mufhroom catchup, a flice of lemon, thicken it with 
flour and butter •, juft before you difh it up, put in a fpoonful 
of good cream, lay flppets round your difh, and ferve it up. 
Cole, 145. 
Cut your fowl to pieces, and put it into fome gravy, with a 
little cream, catchup, or mufhroom powder, grated lemon-peel, 
and nutmeg, a few oyfters and their liquor, a piece of butter 
mixed with flour; keep it ftirring till the butter is melted, lay 
fippets round the difh. Mafony 264. 
Another way. 
After having truffled the legs in the body, flit them along the 
back, fpread them open on a table, take out the thigh-bones, 
and beat them with a rolling-pin ; then feafon them with pep- 
per, fait, mace, nutmeg, and fweet herbs; after that, take a 
pound and an half of veal cut into thin flices, and lay it in a flew- 
pan of a convenient fize to ftew the pullets in j cover it* and fet 
it over a ftove or flow fire; and when it begins to cleave to the 
pan, ftir in a little flour, fhake the pan about till it be a little 
brown; then pour in as much broth as will ftew the fowls, ftif 
it together, put in a little whole pepper, an onion, and a little 
piece of bacon or ham; then lay in your fowls, cover them 
clofe, and let them ftew half an hour; then take them Out, lay 
them on the gridiron to brown on the infide 5 ftrew them over 
with the yolk of an egg, fome crumbs of bread, and bafte them 
with a little butter; let them be of a fine brown, and boil the 
gravy till there is about enough for fauce ; ftrain it, put a few 
mufhrooms in, and a little piece of butter rolled in flour. Lay 
the pullets in the difh, and pour in the fauce. Garnifh with 
lemon. 
Pullets d-la - St. Menehoui, 
Note.—You may brown them in an oven, or fry them, which 
you pleafe. Glaffe, 75. MADE DISHES OF POULTRY, &c. 
Trufs a fowl for boiling •, put it in a ftew-pan with a piece of 
butter, chopped parfley, lhallots, and mufhrooms ; foalc it on a 
flow fire about a quarter of an hour, turning it often; then 
put it in another ftew-pan, firffc garnifhed with flices of veal and 
ham, and all the firft feafoning •, cover with flices of bacon ; 
foak it for a quarter of an hour longer, then add a little whole 
pepper and fait, a little broth and white wine ; finifli it on a flow 
fire, then fleim and ftrain the braze. When ready, add the 
fqueeze of a lemon, and ferve upon the fowl, being well wiped 
from fat. Dalrytnple, 219. 
To Jlew a Fowl. 
Feel off all the fkin of the fowl, and pull the flefh off the 
bones in as large pieces as you can ; then dredge it with a little 
flour, and fry it a nice brown in butter; tofs it up in rich gra- 
vy, well feafoned, and thicken it with a piece of butter rolled 
in flour, juft before you fend it up, fqueeze in the juice of a 
lemon. Rnjfcild> 75. 
A nice way to drefs a cold Fowll 
To drefs a cold Fowl or-Pigeon. 
Cut them In four quarters, beat up an egg or two, according 
to what you drefs, grate a little nutmeg in, a little fait, fome 
parfley chopped, a few crumbs of bread ; beat them well toge- 
ther, dip them in this batter, and have ready fome dripping hot 
in a ftew-pan, in which fry them of a fine light brown. Have 
ready a little good gravy, thickened with a little flour, minced 
with a fpoonful of catchup; lay the fry in the difb, and pour 
the fauce over, Garnifh with lemon, and a few mufhrooms, if 
you have any. A cold rabbit eats well done thus. 
Chickens in favoury Jelly. 
Take trvo chickens and roaft them. Boil fome calves’ feet to 
a ftrong jelly ■, then take out the feet, and fldm off the fat; 
beat up the whites of three eggs, and mix them with half a pint 
of white wine vinegar, the juice of three lemons, a blade or two 
of mace, a few pepper-corns, and a little fait. Put them to your 
jelly, and when it has boiled five or fix minutes, ftrain it feveral 
times through a jelly-bag till it is very clear. Then put a little 
in the bottom of a bowl large enough to hold your chickens, 
and when they are cold, and the jelly fet, lay them in with their 
breafts down. Then fill your bowl quite full with the reft of 
your jelly, which you muft take care to keep from fetting, fo 
that when you pour it into the bowd it will not break. Let it 
Hand all night j and the next day put your bafon into warm 
water, pretty near the top. As foon as you find it loofe in the 
bafon, lay your difh over it, and turn it out whole. Parleys 
lio. MADE DISHES OF POULTRY, &c. 
117 
Chickens Cavalier fof non. 
Trufs as for boiling as many chickens as you want; marinade 
them two hours in oil, with Slices of peeled lemon, parfley, 
Shallots, a clove of garlick, thyme, laurel, fait, and fpices: tic 
them up in dices of lard and paper, with as much of the mari- 
nade as you can ; broil on a flow fire. When done, take off 
the paper, lard, and herbs. Serve with what fauce yotf think 
proper. Dalrymple, 188. 
To make artificial Chickens or Pigeons. 
Make a rich force-meat with veal, lamb, or chickens, feafon- 
ed with pepper, fait, parfley, a fhallot, a piece of fat bacon, a 
little butter, and the yolk of an egg; work it up in the fhape 
of pigeons or chickens, putting the foot of the bird you intend 
it for in the middle, fo as juft to appear at the bottom; roll the 
force-meat very well in the yolk of an egg, then in the crumbs 
of bread, fend them to the oven, and bake it a light brown ; do 
not let them touch each other; put them on tin plates well 
buttered, as you fend them to the oven. You may fend them 
to table dry, or gravy in the difh,juft as you like. Raffald, 126. 
parley, 120. 
Chicken in felly. 
Pour fome jelly into a bowl; when cold, lay in a cold roafted 
chicken, breaft downward; fill up the bowl with jelly juft 
warm, but as little as poffible fo as not to be fet; when quite 
cold, fet the bowl in warm water, juft to loofen the jelly, turn 
ft out. Put the chicken into the jelly the day before it is 
wanted. Cole, 147. 
Chickens after the Scotch manner. 
Singe the chickens, wafh and then dry them in a clean cloth ; 
cut them into quarters, and put them into a fauce-pan with juft 
water enough to cover them ; put in a little bunch of parfley, a 
little chopped parfley, and a blade or two of mace, cover them 
clofe down ; beat up five or fix eggs with the whites, and when 
the liquor boils, pour the eggs into it. When the chickens are 
enough, take out the bunch of parfley, and fend them to table 
Vrith the liquor In a deep difh. They mull be well fkimmed 
while they are doing. Mafon, 267. 
Chickens roofed with Force-meat and Cucumlers. 
Take two chickens, drefs them very neatly, break the breaft- 
bone, and make force-meat thus :—Take the flefli of a fowl, 
and of two pigeons, with fome flices of ham or bacon; chop 
them all well together, take the crumb of a penny-loaf foaked 
in milk and boiled, then fet to cool. When it is cold, mix it 
ail together; feafon it with beaten mace, nutmeg, pepper, and 
a little fait, a very little thyme, fome parfley, and a little lemon- 118 
MADE DISHES OF POULTRY, &c. 
peel, with the yolks of two eggs; then fill your fowls, fplit 
them, and tic them at both ends. After you have papered the 
bread:, take four cucumbers, cut them In two, and lay them in 
fait and water two or three hours before ; then dry them, and 
fill them with fome of the forcer-meat (which you muff take care 
to fave) and tie them with a packthread; flour them, and fry 
them pf a fine brown. When your chickens are enough, lay 
them in the difh, and untie your cucumbers, bqt take care the 
meat does not come out; then lay them round the chickens, 
with the flat fide downwards, and the narrow end upwards, 
You mull have fome rich fried gravy, and pour into the difh ; 
then garnifh with lemon.' 
Note.—One large fowl done this way, with the cucumbers 
laid rounfl it, looks pretty, and is a very good difh. GlaJJe, 77, 
A Currey the Indian way. 
Take two fmall chickens, Hein them, and cut them as for a 
fricafiee, wafh them clean, and flew them in about a quart of 
water for about five minutes, then ftrain off the liquor, and put 
the chickens in a clean difh; take three large onions, chop 
them fmall, and fry them in about two ounces of butter •, then 
put in the chickens, and fry them together till they are brown y 
take a quarter of an ounce of turmerjek, a large fpoonful of 
ginger and beaten pepper together, and a little fait to your pa- 
late ; ftrew all thefe ingredients over the chickens, whilft fry- 
ing, then pour in the liquor, and let it Hew about half an hour ; 
then put in a quarter of a pint of cream, and the juice of two 
lemons, and ferve it up. The ginger, pepper, and turmerick, 
muft be beat very fine. Cole, 148. 
Take two fine chickens, and half boil them. Then take 
them up in a pewter difh, and cut them up, feparating every 
Joint one from the other, and taking out the breaft bones. If 
the fowls do not produce liquor fufficient, add a few fpoonfuls 
of the water in which they were boiled, and put in a blade of 
mace and a little fait. Cover it clofe with another difh, and fet 
it over a ftove or chafing-difh of coals. Let it flew till the 
chickens are enough, and then fend them hot to the table. 
Farley, 6g, from GlaJ/e} 79. 
N. B. The above is a very pretty difh for any fick perfon, or 
for a lying-in lady. For change, it is better than butter, and 
the fauce is very agreeable and pretty. 
%* You may do rabbits, partridges, or moor-game, this 
way. 
ToJlew Chickens. 
Roaft your chickens better than half, take off the fkin, then 
the meat, and chop it fmall with Hired parfley and crumbs of 
STo force Chickens. MADE DISHES OF POULTRY, &c. 
119 
bread, pepper and fait, and a little good cream ; then put in the 
meat, and clofe the fkin ; brown it with a falamander, and ferve 
it up with white fauce. Raff aid, 12 6, 
Cut a carp with the roe in pieces j alfo a chicken cut in 
pieces, one dozen and an half of fmall onions, a (lice of ham, a 
faggot of parfley and green onions, thyme, laurel, bafil, and four 
cloves; put all together in a fte'w-pan with a piece of butter; 
fimmer a little on a flow fire ; then add broth, cullis, a little 
white wine, flour, pepper,, and fait; let it flew till the chicken 
is done, &c. and the fauce reduced ; take out the faggot and 
ham, add a chopped anchovy and a few capers, and place the 
chicken on the difh *, flcim the fauce, and ferve it with the 
meat, Garnifh with fried bread. Clermont, 198. 
Stewed Chickens, or Matlot, 
Chickens Chiringrate. 
Having cut off the feet of your chickens, beat the breaft-bone 
flat with a rolling-pin, but take care you do not break the fkin. 
Flour them, fry them of a fine brown in butter, and then drain 
all the fat out of the pan, but leave the chickens in. Lay a 
pound of gravy beef, cut very thin, over your chicken, and a 
piece of veal cut very thin, a little mace, two or three cloves, 
fome whole pepper, an onion, a little bunch of fweet herbs, and 
a piece of carrot. Then pour in a quart of boiling water, cover 
it clofe, and let it flew for a quarter of an hour. Then take 
out the chickens, and keep them hot j let the gravy boil till it is 
quite rich and good, and then ftrain it off and put it into your 
pan again, with two fpoonfuls of red wine, and a few mufh- 
rooms. Put in your chickens to heat, then take them up, lay 
them into your difh, and pour the fauce over them. Garnifh 
with lemon and a few flices of ham broiled. Glaffe, 79. Far~ 
ley, 122. 
Put the pinions, livers, and gizzards into two fmall chickens, 
with a piece of butter, fome pepper and fait; cover them with 
fat bacon, then with paper; fpit them on a long fkewer, tie 
them to a fpit, roaft them. When cold, cut them up, put them 
into the following fauce, fhake them round in it, let them lie a 
few minutes before they are difhed. Take what cullis is fuffi- 
cient for fauce, heat it with fmall green onions chopped, or 
fhallot, a little tarragon apcl green mint, pepper and fait. Ma~ 
/on, 265, 
Chickens in dfplc. 
Trufs two chickens as for boiling, lard them with ham and 
bacon, give them a fry in butter or oil, then put them into a 
ftew-pan, with flices of ves and the butter they were fried in, 
three cloves, a faggot, a clove of garlick, pepper, fait, and half 
Chickens Italian faffion. 120 
MADE DISHES OF POULTRY, See. 
a lemon peeled and fliced •, cover with flices of bacon, foak it 
very flowly about half an hour, then add about a gill of white 
wine. When done, fkim and lift the fauce, add a piece of 
butter rolled in flour, and ferve it with the chickens. Dai- 
ry tuple, 191. 
Boil fix fmall chickens very white; then take fix hogs’- 
tongues boiled and peeled, a cauliflower boiled whole in milk 
and water, and a good deal of fpinach boiled green. Then lay 
your cauliflower in the middle, the chickens clofe all round, and 
the tongues round them with the roots outwards, and the fpi- 
nach in little heaps between the tongues. Garnifh with little 
pieces of bacon toafted, and lay a little piece on each of the 
tongues. This is a good difh for a large company. Glajfe, 80, 
Farley, 122. 
Chickens and Tongues. 
Take a chicken that has been roafted or boiled, if under- 
done the better, cut off the legs and ihe rump and fide-bone? 
together •, pull all the white part in little flakes, free from fldn ; 
tofs it up with a little cream, thickened with a piece of butter 
mixed with flour; ftir it till the butter is melted,, with pounded 
mace, whole pepper, and fait, a little lemon-juice. Put this 
into a difh, lay the rump in the middle, the legs at each end, 
peppered, faked, and broiled. Coley 151. 
Chicken Fulled. 
To fry cold Chicken. 
Quarter your chicken, rub the quarters with yolk of egg; 
ftrew on bread crumbs, pepper, fait, nutmeg, grated lemon- 
peel, and chopped parfley ; fry them *, thicken fome gravy with 
a little flour, add chyan, mufhroom powder, or catchup, a little 
lemon-juice •, pour it into the difh with the chickens. Ma~ 
fonl 26 c. 
Slit your chickens down the back, feafon them with pepper 
and fait, and lay them on the gridiron over a clear fire, and at 
a great diftance. Let the infide continue next the fire till it is 
nearly half done; then turn them, taking care that the flefhy 
fides do not burn, and let them broil till they are of a fine 
brown. Have good gravy-fauce, with fome mufhrooms, and 
garnifh them with lemon and the liver broiled, and the giz- 
zards cut, flafhed, and broiled, with pepper and fait j or you 
may ufe any other fauce you fancy. Farley, 50. 
To broil Chickens, 
Another way. 
Cut your chicken clown the back, pepper and fait it, broil 
it i pour over it white mufhroom-fauce, or melted butter with 
pickled mulhrooms. Mafon% 2<k, MADE DISHES OF POULTRY, &<r, 
121 
mince a Chicken or Veal,for perfons mho arefick or weak. 
Mince a chicken, or fome veal, very fine, take off the Ikin ; 
juft boll as much-water as will raoiften it, and no more, with a 
little fait, grate a little nutmeg-, then throw a little flour over 
it, and when the water boils, put in the meat. K ep {baking 
it about over the fire a minute ; then have ready two or three 
very thin fippets, toafted nice and brown, laid in the plate, and 
pour the mince-meat over it. GlajJe, 242. 
Chickens’ Feet with Force-meat. 
When you make a fricaffee or any Inch thing, preferve the 
feet to make a difh of this fort; ftrip o>. the ftockings by Raid- 
ing, tie them up in a bundle, and ftew them in a braze ; boil 
them very tender, with a little feafoning, dry them in a cloth, 
and prepare fuch a force-meat as you think proper; fill up the 
claws with it, dip them into fome beaten eggs, and crumb them 
well; do it a fecond time and prefs it well on, and fry them in 
plenty of lard, and ferve them up without any fauce in the dilh, 
with a heap of fried parfley under them. 
Fowls or chickens feet make a pretty fecond difh, done many- 
different ways, either in a little brown fauce, with afparagus- 
tops, peas, artichoke bottoms, &c. or in a fricaffee, or white 
fauce of any kind, Verral, 166, 
Drefs and finge your ducks, lard them quite through with 
bacon rolled in Ihred parfley, thyme, onions, beaten mace, 
cloves, pepper, and fait •, put in the bottom of a ftew pan a few 
flices of fat bacon, the fame of hafh or gammon of bacon, two 
or three flices of veal or beef; lay your ducks in with the bread: 
down, and cover the ducks with flices, the fame as put under 
them ; cut in a carrot or two, a turnip, one onion, a head of 
celery, a blade of mace, four or five cloves, a little whole pepper j 
cover them clcfe down, and let them fimmer a little over a 
gentle fire till the bread; is a light brown ; then put in fome 
broth or water, cover them as clofe down, again as you can j 
ftew them gently between two or three hours till enough ; then 
take parfley, onion, or lhallot, two anchovies, a few gerkins or 
capers ; chop them all very fine, put them into a ftew-pan with 
part of the liquor from the ducks, a little browning, and the 
juice of half a lemon ; boil it up, and cut the ends of the bacon 
even with the bread; of your ducks, lay them on your difh, pour 
the fauce hot upon them, and ferve them up. Raff aid, 128, 
Fur ley, 118. 
Ducks a-la-braze. 
Another way. 
Lard your duck, put a flice or two of beef at the bottom of 
the veflel, tiien the duck, a bit of bacon, and fome more beef 
fliced, a carrot, an onion, a flice of lemon, whole pepper, a 122 
MADE DISHES OF POULTRY, Sec. 
bunch of Tweet herbs ; cover this clofe, fet it over the fire a few 
minutes, lhake in Tome flour, pour in near a quart of beef-broth 
or boiling water, a little red wine headed ; flew it about half an 
hour, drain the fauce, fkim it, put to it chyan, and more wine, 
if neceflary, fhallot and tarragon chopped, a very little juice of 
lemon. If agreeable, add artichoke-bottoms, boiled and quarter- 
ed. Mafon 272. 
Macedonian Ducks. 
Cut four artichoke-bottoms, each into pieces, and put them 
into boiling water, with about a pint of garden beans, firft fcald- 
ed and hulked ; boil thefe together till almod done, then drain 
them, and put the whole into the dew-pan, with a good piece of 
butter, chopped mufhrooms, a little winter favoury, parfley, 
and {ballots, all finely chopped ; add a little flour, two fpoon- 
fuls of veal gravy, and a glafs of white wine, and fimmer dowly 
till all is well done \ reduce the fauce to a proper confidence, 
and when ready to ferve, add a little cullis, a lemon-fqueeze, 
fait, and pepper. Serve this raigoo under two ducks, cut into 
quarters, and brazed in a well-feafoned braze, with dices of veaf 
and lard as ufual. Clermont, 258. 
Ducks a-ln-modet 
Slit two ducks down the back, and bone them carefully, make 
a force-meat of the crumb of a penny loaf, four ounces of fat 
bacon fcraped, a little parfley, thyme, lemon-peel, two fhallots 
or onions fhred very fine, with pepper, fait, and nutmeg to your 
tafte, and two eggs ; ftuft' your ducks with it, and few them up, 
lard them down each fide of the bread; with bacon, dredge them 
well with flour, and put them in a Dutch oven to brown ; then 
put them into a ftew-pan, with three pints of gravy, a glads of 
red wine, a tea-fpoonful of lemon-pickle, a large one of walnut 
and mufhroom catchup, one of browning, and one anchovy, 
with chyan pepper to your tafte ; ftew them gently over a flow 
fire for an hour. When enough, thicken your gravy, and put 
in a few truffles and morels; ftrain your gravy, and pour it 
upon them. You may a-la-mode a goofe in the fame way, 
Rajfaldy 129. 
To boil Ducks the French ivay. 
Lard your ducks, and let them be half roafted 5 then take 
them oft' the fpit, put them into a large earthen pipkin, with 
half a pint of red wine, and a pint of good gravy, fome chef- 
nuts, firft roafted and peeled, half a pint of large oyfters, the 
liquor drained, and the beards taken off, two or three little 
onions minced fmall, a very little ftripped thyme, mace, pep- 
per, and a little ginger beat fine; cover it dole, and let them 
ftew half an hour over a flow fire, and the cruft of a French 
roll grated when you put in your gravy and wine.—When they 
are enough, take them up, and pour the fauce over them. MADE DISHES OF POULTRY, &c. 
123 
To boil Ducks, with Onion Sauce. 
Scald your ducks and draw them, put them in warm water 
for a few minutes, then take them out ; put them in an earthen 
pot, pour over them a pint of boiling milk, let them lie in it 
two or three hours. When you take them out, dredge them 
well with flour, put them in a copper of cold water, put on 
your cover, let them boil flowly twenty minutes, then take 
them out, and fmother them with onion-fauce. Raffald, 59. 
Wild Duck, Wigeoiiy or Eajlerlingy in perfection. 
Half road them; when they come to table, dice the bread, 
drew on pepper and fait, pour on a little red wine, and fqueeze 
the juice of an orange or a lemon over ; put fome gravy to this, 
fet the plate on a lamp, cut up the bird, let it remain over the 
lamp till enough, turning it. Mafotiy 273. 
To boil a Duck a-la-Francoife. 
Put a pint of rich beef gravy into two dozen roafted chefnuts 
peeled, with a few leaves of thyme, two fmall onions {if agree- 
able , a little whole pepper, and a race of ginger; then take a 
fine tame duck, lard it, and half road it; put it into the gravy, 
let it dew ten minutes, put in a quarter of a pint of red wine. 
When the duck is enough, take it out, boil up the gravy to a 
proper thicknefs; fkim it very clean from fat, lay the duck in 
the dilh, and pour the fauce over it. Cole, 155. 
To drefs a Duck with green Peas. 
Put a deep dew-pan over the fire, with a piece of frefh 
butter; finge your duck and dour it, turn it in the pan two or 
three minutes, then pour out all the fat, but let the duck remain 
in the pan; put to it a pint of good gravy, a pint of peas, two 
lettuces cut fmall, a fmall bundle of fweet herbs, a little pepper 
and fait; cover them clofe, and let them dew for half an hour ; 
now and then give the pan a diake. When they are juft dona, 
grate in a little nutmeg, and put in a very little beaten mace, 
and thicken it either with a piece of butter rolled in dour, or 
the yolk of an egg beat up With two or three fpoonfuls of 
cream ; fhake it all together for three or four minutes, take 
out the fweet herbs, lay the duck in the difh, and pour the 
fauce over it. You may garnifh with boiled mint chopped, or 
let it alone. Glajfey 82. 
Another way. 
Half roaft your duck, put it into fome good gravy, with a 
little mint, and three or four fage leaves chopped; flew this 
half an hour, thicken the gravy with a little flour, throw in 
half a pint of green peas boiled, or fome celery, then take ou,t 
the mint. Cole, 156. 124 
MADE DISHES OF POULTRY, &c.' 
To hafj a Wild Duck. 
Having cut up your cluck as for eating, put it into,a toffing- 
pan, with a fpoonful of good gravy, the fame of red wine, and 
an onion diced exceedingly thin. When it has boiled two or 
three minutes, lay the duck in the difh, and pour the gravy 
over it. You may add a tea-fpoonful of caper liquor, or a little 
browning; but remember that the gravy muft not be thickened. 
Farley, 70. 
To hafh Ducks different ways. 
Road two ducks till three parts done, and let them cool; 
then cut the bread in thin dices, and take care to preferve the 
gravy. The legs will ferve for another difh, which you may 
drefs by wrapping them in a caul with a good force-meat, and 
ferve with cullis fauce., For the fillets, cut cucumbers, and 
marinade them about an hour, with a little vinegar, fait, and 
one onion diced; then take out the onion, fqueeze the cucum- 
bers in a cloth, and put them into a dew-pan with a bit of but- 
ter, a dice of ham, a little broth, flour, and veal gravy; boil 
flowly, ddm it well, take out the ham, and add the meat to it, 
to warm, without boiling. You may alfo do the fame with 
chopped truffles, or mufhrooms, or any thing elfe you think 
proper, according to feafon. A cold roafted duck will anfwer 
much the fame end for this difh, Clermont, 260. 
Another way. 
When cut to pieces, flour it; put into a dew-pan dome gravy, 
a little red wine, fhallot chopped, fait and pepper, a piece of 
lemon ; boil this, put in the duck, tofs it up, take out the lei- 
mon.—Toaftcd flppets. Mafon, 273. 
To drefs a Wild Duck in perfection. 
Half road; your duck, lay it in a difh, carye it, but leave the 
joints hanging together; throw a little pepper and fait, and 
fqueeze the juice of a lemon over it; turn it on the bread, and 
prefs it hard with a plate, and add to its own gravy two or 
three fpoonfuls of good gravy ; cover it clofe with another didi, 
and fet it over a dove ten minutes; then fend it to table hot in 
the difh it was done in, and garnifh with lemon. You may add 
a little red wine, and a fhallot cut fmall, if you like it; but it is 
apt to make the duck eat hard, unlefs you fird heat the wine, 
and pour it in jud as it is done, Cole, 157. 
Lard three young ducks down each fide the bread, duft them 
with flour, and fet them before the fire to brown; then put 
them in a flew-pan, with a quart of water, a pint of red wine, 
one fpoonful of walnut catchup, the fame browning, an' am 
choyy, half a lemon, a clove of garlic, a bundle of fweet herbs, 
To flew Ducks. MADE DISHES OF POULTRY, &c. 
125 
chyan pepper to your tafte; let them ftew flowly for half an 
hour, or till they are tender; lay them on a difh and keep them 
hot, fidm off the fat, ftrain the gravy through a hair fieve, add 
to it a few morels and truffles, boil it quick till reduced to a little 
more than half a pint, pour it over your ducks, and ferve it up. 
It is proper for a fide-difh for dinner, or bottom for fupper, 
Rafald, 127. 
Pudding rolled. 
Make a good force-meat with breafts of roafted poultry, as 
ufual; cut a pretty large duckling in two, bone it thoroughly, 
and lay on the force-meat; roll it up, tie dices of lard round it, 
and boil it in a little broth, with a glafs of white wine, a faggot, 
and two cloves. When done, fqueeze the fat gently out, and 
wipe the duck clean. Serve with what fauce you pleafe.— 
Small ducklings may be dreffed in the fame manner, obferving 
only that they muff not be cut in two. Clermont, 255. 
Pigeons cn Compote. 
Take fix young pigeons, and fkewer them as for boiling; 
make a force-meat thus: grate the crumb of a penny loaf, 
half a pound of fat bacon, ilired fome Tweet herbs and parfley 
fine, two fballots, or a little onion, a little lemon-peel, a little 
grated nutmeg; feafon it with pepper and fait, and mix it up 
with the yolk of two eggs; put it into the craws and bellies, 
lard them down the bread:, and fry them brown with a little 
butter; then put them in a ffew-pan, with a pint of ftrong 
brown gravy, a gill of white wine; flew them three quarters of 
an hour, thicken it with a little butter rolled in flour, feafon 
with fait and chyan pepper, put the pigeons in the difh, and 
ftrain the gravy over them. Lay fome hot force-meat balls 
round them, and fend them up hot. Glaffe, pr. 
Another way. 
Trufs the pigeons with their legs in their bodies, but firft 
fluff them with good force-meat (made in the fame manner as 
for pigeons a-la-daube); let them be parboiled, then lard them 
with bits of bacon, feafoned with pepper, fpices, minced chives, 
and parfley j let them flew as gently as poflible. While they 
are hewing, make a ragoo of cocks’ combs, fowls’ livers, truffles, 
morels, and mufhrooms; melt a little bacon in a frying-pan, 
and put them in, fhake the pan round two or three times ; then 
put in fome rich gravy, let it fimmer a little, then put in fome 
eullis of veal and ham to thicken it. Take the pigeons, drain 
them, and put them into this ragoo. Let them juft fimmer in 
it, then take them up, put them into a difh, and pour the ragoo 
over them. Mafony 278. 
Cut off the feet and pinions of four or five pigeons, and fpllt 
Pigeons d-la-duxelle.  MADE DISHES OF POULTRY, &c. 
them down the breaft; then take out the liver, and flat them 
with a cleaver. Make a hot marinade of fome fcraped bacon, 
feafoned with a mufhroom or two, green onions, pepper, fait, 
thyme, and parfley, and a little nutmeg. Fry all a few minutes* 
and let the pigeons be heated through in it, and let them re- 
main till you put them upon ybur gridiron* Take a thin flicc 
of ham for each pigeon* and put them with the ham always at 
top. I mean, when you turn your pigeons, turn your ham up- 
on them* For your fauce, take a ladle of gravy, fome fweet 
bafil, a little thyme, parfley, and fhallot, minced Very fine, and 
a few llices of mufhrooms, boiled all together a few minutes } 
difh up, your breaft downwards, let your ham continue upon 
them, and pour your fauce over, with the juice of a lemon or 
orange. Verralt 138. 
Pigeons a-la-danhe. 
Put a layer of bacon in a large fauce-pan, then a layer of veal, 
a layer of coarfe beef, and another little layer of veal, about a 
pound of beef, and a pound of veal, cut very thin; a piece of 
carrot, a bundle of fweet herbs, an onion, fome black and white 
pepper, a blade or two of mace, and four or five cloves. Cover 
the fauce-pan clofe, fet it over a flow fire, draw it till it is brown, 
to make the gravy of a fine light brown. Then put in a quart 
of boiling water, and let it ftew till the gravy is quite rich and 
good. Then ftrain it off, and fldm off all the fat* In the mean 
time, fluff the bellies of the pigeons with force-meat, made 
thus:—Take a pound of Veal, a pound of beef fuet, and beat 
both fine in a mortar •, an equal quantity of crumbs of bread, 
fome pepper, fait, nutmeg, beaten mace, a little lemon-peel 
cut fmall, fome parfley cut fmall, and a very little thyme ftrip- 
ped. Mix all together with the yolks of two eggs, fill the 
pigeons, and flat the bfeaft down. Then flour them, and fry 
them in frelh butter a little brown. Then pour the fat clean 
Out of the pan. and put the gravy to the pigeons. Cover them 
clofe, and let them flew a quarter of an hour, or till you think 
they are quite enough. Then take them up, lay them in a difh, 
and pour in your fauce. On each pigeon lay a bay-leaf, and on 
the leaf a flice of bacon. You may garnifh with a lemon 
notched ; but it will do without. You may leave out the fluf- 
fing, as it will be rich enough without it. Farley, 125. 
Draw and trufs your pigeons, feafon them with pepper and 
fait; make a nice putf-pafte, and roil each pigeon in a piece of 
it j tie them in a cloth, and take care the pafte does not break ; 
boil them in a great deal of water. They will take an hour 
and an half boiling. Take great care when they are untied they 
do not break. Put them into a difh, and pour a little good 
to them. Cole, ico. 
Pigeons in difguife. Made dishes of poultry, &c. 
Pigeons d-la-charmante. 
Scald five or fix fmall pigeons, and braze them with a few 
fllces of lard and peeled lemon, pepper, fait, a faggot of fweet 
herbs, and broth. Lard three or four fweetbreads as for frican- 
deaus, and put thefe laft into a ftew-pan by themfelves, with 
fome broth, a few thin dices of veal fillet, a faggot, a few chi- 
bols, two cloves, and a little bafil. Braze flowly, and when 
done, fift and fkim the braze, and reduce it to a glaze, to rub 
over the larded fide of the fweetbreads ; add a little confommee, 
to gather the remainder of the glaze which may ftick to the 
bottom of the pan •, fift it again through a fieve, and add a 
little more pepper and fait (if neceffary), and a good fqueeze of 
lemon. Intermix the pigeons and iweetbreads upon tfie table- 
difh, and pour the fauce over the former, but not over the 
latter, as it would fpoil the colour of the glaze. Coley 160. 
Pick, draw, and wafh your pigeons very clean, fluff the 
craws, and lard them down the fides of the bread, fry them in 
butter a fine brown, and then put them into a toffing-pan with 
a quart of gravy. Stew them till they are tender, then take off 
the fat, and put in a tea-fpoonful of lemon-pickle, a large 
fpoonful of browning, the fame of walnut catchup, a little chy- 
an, and fait. Thicken your gravy, and add half an ounce of 
morels, and four yolks of hard eggs. Lay the pigeons in your 
difh, and put the morels and eggs round them, and ftrain your 
fauce over them. Garnifh with barberries aad lemon-peel, and 
ferve it up. Rajfald, 132. Farley, 127. 
Pigeons in Fricandeau. 
Make a force-meat with half a pound of veal, a quarter of a 
pound of mutton, and two ounces of beef. Beat them in a 
mortar, with fome pepper, fait, and mace, till they are a paftc* 
Then take the yolks of three or four eggs, beat them up well, 
and put them into a plate. Mix alfo a quarter of a pound of 
grated bread, and two ounces of flour, put it into another plate. 
Put on a ftew-pan with a little rich beef-gravy, tie up three or 
four cloves in a bit of muflin, and put into the gravy. Put in 
the pigeons, let them flew till they are almoft enough, then 
take them up, and fet them before a fire to keep warm •, then 
fet on a frying-pan with fome good beef-dripping, enough to 
cover the pigeons. When It boils, take them, one at a time, 
roll them in the meat that was beat, then in the yolk of egg; 
roll them in it till they are quite wet, then frrew over with the 
bread and flour, put them into the boiling dripping, and let 
them remain till they are of a fine brown. Mafon, 277. 
Pigeons au Soleil. 
Having forced your pigeons, lay a fl'ce of bacon on the bread, 
and a flice of veal beat with the back of a knife, and feafoned 
Pip eons Surtout. 128 
MADE DISHES OF POULTRY. 
with mace, pepper, and fait. Tie it on with a fmall packthread, 
or two finall fine fkewers are better. Spit them on a fine bird 
fpit, roaft them and baffe them with a piece of butter, then 
with the yolk of an egg, and then bafte them again with the 
crumbs of bread, a little nutmeg, and fweet herbs. When 
they are enough, lay them in your difh. Have good gravy 
ready with truffles, morels, and mufhrooms, to pour into your 
difh ; and garnifh with lemon. Farley, 126. 
Pigeons tranfmogrlfed. 
Pick and clean fix fmall young pigeons, but do not cut off* 
their heads ; cut off their pinions, and boil them ten minutes, in 
water, then cut off the ends of fix large cucumbers and ferape 
out the feeds; put in your pigeons, but let the heads be out at 
the ends of the cucumbers, and flick a bunch of barberries in 
their bills-, and then put them into a tofllng pan with a pint 
veal gravy, a little anchovy, a glafs of red wine, a fpoonful of 
browning, a little flice of lemon, chyan and fait to your tafte; 
flew them feven minutes, take them out, thicken your gravy 
with a little butter rolled in flour; boil it up, and ffrain it over 
your pigeons, and ferve them up. Raff aid, 130. 
Pigeons d-la-braze. 
Pick, draw, and trufs fome large pigeons, then take a ffew- 
pan, and lay at the bottom fome flices of bacon, veal, and 
onions ; fi afon the pigeons with pepper, fait, fome fpice beat 
fine, and fome fweet herbs ; lay them into a ftew-pan, then lay 
upon them fome more flices of veal and bacon ; let them flew 
very gently over aftove, the top of theffew-pan put down very 
dole. When they arc flowed make a ragoo with veal fweet- 
breads,truffles, morels, champignons; the fweet breads muff be 
blanched, and put into a ftew-pan with a ladleful of gravy, a lit- 
tle cullis, the truffles, morels, &c. Let them all flew together 
with the pigeons. When they are enough, put them into a diftn, 
and pour the ragoo over them. Cole, 161, 
A pup ton of Pigeons. 
Take favoury force-meat, rolled out like a pafte, put It in 
a butter difh, lay a layer of very thin bacon, fquab pigeons, 
fliced fweet-bread, afparagus tops, mufhrooms, cocks’ combs, a 
palate boiled tender and cut in peices, and the yolks of hard 
eggs. Make another force-mea andlay over like a pie ; bake 
ft, and when enough, turn it into a difh, and pour gravy round 
it. Glaffet 91. Farley, 127. 
Pigeons in Pimlico. 
Take the livers, with fome fat and lean of ham or bacon, 
mufhrooms, truffles, parfley, and fweet herbs; feafonwith beaten MADE DISHES OF POULTRY. 
tiiace, pepper, and fait; beat all this together, with two raw 
eggs, put it into the bellies, roll them all in a thin flice of veal, 
bver them a thin flice of bacon j wrap them up in white paper, 
fpit them on a fmall fpit, and roaft them. In the mean time 
make for them a ragoo of truffles and mufhrooms, chopped 
fmall, with parfley cut fmall; put to it half a pint of good veal 
gravy; thicken with a peice of butter rolled in flour. An hour 
will do your pigeons. Bafie them. When enough, lay them 
in your dilh, take oft' the paper, and pour your fauce over them. 
Garnifh with patties made thus :—Take veal and cold ham, 
beef fuety an equal quantity, fome mufhrooms, fweet herbs, and 
fpice ; chop them fmall, fet them on the fire, and moiften with 
milk or cream 5 then make a little puft-pafte, roll it, and make 
little patties about an inch deep and two inches long 5 fill them 
with the above ingredients, cover them clofe, and bake them ; 
lay fix of them round a difh. This makes a fine difh for a firft 
courfe. Glajje, 93. 
Pigeons Royal fajhion. 
Singe what number you pleafe of pigeons that are of an equal 
bignefs, put a peeled truffle in each, and give them a fry in but- 
ter, with chopped mufhrooms, parfley, chibols, a flice of ham, 
pepper, and fait j then put them into a faucepan to braze, with 
a few flices of veal firft fcalded, and the firft: feafoning over the 
pigeons; cover them with thin fliceis of bacon and a laurel leaf, 
and put a fheet of white paper over the whole. Stop the pan 
clofe, and fimrrier on a flow fire till they are quite tender. 
Take out the pigeons, and wipe off the fat; fift the braze, boil 
a moment to fkim it very clean ; and when ready, add a lemon- 
fqueeze, and ferve it upon the pigeons. Clermont, 243, 
Take fix young pigeons, wafh them clean, turn their legs 
under their wings, boil them in milk and water by themfelves 
twenty minutes ; have ready boiled a fquare piece of bacon, take 
off the fkin and brown it, put the bacon in the middle of your 
difh, and lay the pigeons round it, and lumps of ftewed fpinach ; 
pour plain melted butter over them, and fend parfley and butter 
in a boat, Rnffald, 133. 
Boiled Pigeons a?id Bacon. 
Pigeons d-la-fouJJel. 
Bone four pigeons, and make a force-meat as for pigeons 
compote. Stuff them, and put them into a ftew-pan -with a pfrit 
of veal gravy. Stew them half an hour very gently, and then 
take them out. In the mean time, make a veal force-meat, and 
wrap it all round them. Rub it over with the yolk of an egg, 
and fry them of a nice brown in good dripping. Take the  MADE DISHES OF POULTRY. 
gravy they were flewed in,lkim off the fat, thicken with a little 
butter rolled in flour, the yolk of an egg, and a gill of cream, 
beat up. Seafon it with pepper and fait, mix all together, and 
keep it Birring one way till it is finooth. Strain it into your 
difh, and put the pigeons on. Garnilh with plenty of fried 
parfley. You may leave out the egg and cream, and put in a 
fpoonful of browning, and a little lemon-pickle and catchup. 
Farley 127. 
To Jlcna Pigeons* 
Let your pigeons be feafoned with pepper and fait, a few 
cloves and mace, and fome fweet herbs; wrap this feafoning up 
in a piece of butter, and put it in their bellies; then tie up the 
neck and vent, and half roafl them. Put them in a flew-pan, 
with a quart of good gravy, a little white wine, a few pepper- 
corns, three or four blades of mace, a bit of lemon, a bunch of 
fwfeet herbs, and a fmall onion. Stew them gently till they are 
enough; then take the pigeons out, and flrain the liquor 
through a ileve; fkim it and thicken it in your flew-pan, put in 
the pigeons, with fome pickled mufhrooras and oyflers; ftew it 
five minutes, and put the pigeons in a difh, and the fauce over*. 
Coley 164. 
Roafl your pigeons with the head and feet on, put a fprig of 
myrtle in their bills ; make a jelly for them the fame way as 
for chickens ; pour a little into a bafon. When it is fet, lay in 
the pigeons with their breafts down; fill up your bowl with 
your jelly, and turn it out. Rnffaldy 283. 
Pigeons in favoury Jelly. 
To bake Pigeons. 
Seafon them with pepper and fait, put a bit of butter Into 
each, pour over them the following batter—three eggs, two 
fpoonfuls of flour, half a pint of milk, and a little fait. Ma~ 
fony 281. 
Pigeons in a hole. 
Pick, draw, and wafh four young pigeons, ftick their legs in 
their bellies as you do boiled pigeons, feafon them with pepper, 
fait, and beaten mace. Put into the belly of every pigeon a 
lump of butter the flze of a walnut. Lay your pigeons in a pie- 
difh, pour over them a batter made of three eggs, two fpoonfuls 
of flour, and half a pint of good milk. Bake it in a moderate 
oven, and fervq them to table in the lame difh, RaJJald. 130. 
Pigeons boiled with rice. 
Stuff the bellies of fix pigeons with parfley, pepper and fait, 
rolled in a very little piece of butter ; put them into a quart of 
mutton broth, with a little beaten mace, a bundle of fweet herbs. MADE DISHES OF POULTRY. 
131 
imd an onion; cover them clofe, and let them boil a full 
quarter of an hour *, then take out the onion and fweet herbs, 
and take a good piece of butter rolled in flour, put it in, and 
give it a fhake •, fealbn it within fait, if it wants it; then have 
ready half a pound of rice boiled tender in milk. When it 
begins to be thick (but take great care it does not burn) take 
the yolks of two or three eggs, beat up with two or three fpoon- 
fuls of cream, and a little nutmeg. Stir it together till it is 
quite thick ; then take up the pigeons and lay them in a difh. 
Pour the gravy to the rice, flir it all together, and pour over 
the pigeons. Garnifh with hard eggs cut into quarters, 
Glajfe, 91. 
To broil Pigeons. 
When you fet about to broil pigeons, take care that your 
fire is clear. Take fome parfley flared fine, a piece of butter 
as big as a walnut, with a little pepper and fait, and put into 
their bellies. Tie them at both ends, and put. them oh the 
gridiron. Or you may fplit and broil them, having firft fea- 
foned them with pepper and fait. Serve them with a little 
parfley and butter in the difh. Farley, 50. 
Partridges in Panes. 
Take two roafted partridges, and the flefli of a large fowl, a 
little parboiled bacon, a little marrow or fweet fuet chopped 
fine, a few mufhrooms and morels chopped fine, truffles, and 
artichoke bottoms. Seafon with beaten mace, pepper, a little 
nutmeg, fait, fweet herbs chopped fine, and the crumb of a two- 
penny loaf foaked in hot gravy. Mix all well together with 
the yolks of two eggs, make your panes on paper, of a round 
figure, and the thicknefs of an egg, at a proper diftance one 
from another. Dip the point of a knife in the yolk of an egg, 
in order to fhape them ; bread them neatly, and bake them a 
quarter of an hour in a quick oven. Obferve that the truffles 
and morels are boiled tender in the gravy yon foak the bread 
in. Serve them up for a fide difli; or they will ferve to gar- 
nifli the above dilh, which will be a very fine one for a firft 
courfe. 
Note.—When you have cold fowls in the houfe, this makes 
a pretty addition in an entertainment. GlaJJe, 96. 
Partridges en Afpic. 
Chop herbs, fuch as fhallots, parfley, tarragon, chives, gar- 
den-crefles, a little bafil, one clove of garlic, and chopped an- 
chovies. Mix thefe with muftard, oil, tarragon vinegar, pepper, 
and fait. If you ferve the partridges whole, ferve the fauce 
cold in a fauce-boat. If for hot, cut the partridges as for a 132 
MADE DISHES OF POULTRY, &c. 
hath ; warm them in a little broth, then put them to the fauce ; 
warm them together without boiling. You may alfo mix it 
the fame manner cold. If cold, it will be better to be mixed 
an hour or more before ufmg. Dalrymple, 234. 
Partridges in Ragoo, ivith Oranges. 
Trufs your partridges, and road in the Engllfh way, only 
ufe no flour. Made a fauce of the livers pounded, and add 
two or three of chickens ; put it into a (lew-pan with a green 
onion or two, a mulhroom, pepper and fait, and parfley. Boil 
all in cullis a few minutes, and drain through your etamine -, 
cut the partridges as for a fricadee, and put to your fauce. Let 
it boil but juft long enough to make the meat hot through. 
Strip in a morfel or two of the peel, a bit of minced fhallot and 
parfley, fqueeze in a good deal of juice, and difh it up. Garnifh 
with oranges in quarters. Verral, 131. 
Partridges d~la~hra%e. 
Take two brace of patridges, trufs the legs into the bodies, 
lard them, feafon them with beaten mace, pepper, and fait ; 
take a ftew-pan, lay dices of bacon at the bottom, then dices of 
beef, and then dices of veal, all cut thin, a piece of carrot, an 
onion cut fmall, a bundle of fweet herbs, and fome whole pep- 
per. Lay the partridges with the breads downward, lay fome 
thin dices of beef and veal over them, and fome pardey fhred 
■fine. Cover them, and let them dew eight or ten minutes over 
a dow fire, then give your pan a (hake, and pour in a pint of 
boiling water. Cover k clofe, and let it dew half an hour over 
a little quicker fire : then take out your birds, keep them hot, 
pour into the pan a pint of thin gravy, let them bull till there 
is about half a pint, then drain it off, and fkim of all the fat. 
In the mean time have a veal fweetbread cut fmall, truffles and 
morels, cocks’ combs, and fowl’s livers dewed in a pint of good 
.gravy half an hour, fome artichoke bottoms, and afparagus 
tops, both blanched in warm water, and a few mufhrooms. 
Then add the other gravy to this, and put in your partridges 
to heat. If it is not thick enough, take a piece of butter 
rolled in fiour, and tofs up in it. If you will be at the expence, 
thicken it with veal and ham cullis, but it will be full as good 
without, Glajfe,y6. Farley, 128. 
To Jlew Partridges. 
Trufs your partridges as for roafting, fluff the craws, and 
lard them down each flde of the breaft; then roll a lump of 
butter in pepper, fait, and beaten mace, and put into the 
bellies. Sew up the vents, dredge them well, and fry them a 
light brown. Then put them into a ftew-pan, with a quart of 
good gravy, a fpoonful of Madeira wine, the lame of mulhroom MADE DISHES OF POULTRY, &c. 
catchup, a tea-fpoonful of lemon-pickle, and half the quantity 
of mulhroom powder, one anchovy, half a lemon, a fprig of 
Tweet marjoram. Cover the pan clofe, and ftew them half an 
hour j then take them out, and thicken the gravy. Boil it a. 
little, and pour it over the partridges, and lay round them, 
artichoke bottoms, boiled and cut in quarters, and the yolks, (if 
four hards eggs, jf agreeable. Rajfaldy 134. 
Partridges rolled. 
Lard young partridges with ham or bacon ; ftrew over 
them Tome pepper and fait, with fome beaten maca, Tome fliresf 
lemon-peel, and fweet herbs cut fmall ; then take fome thin 
beef-fteaks (there mull be no holes in them); ftrew over thefc 
fome of the feafoning, and fqueeze on them fome lemon juice \ 
lay a partridge upon each fteak, and roll it up; tie it round to 
keep it together, and pepper the outfide. Set it on a ftew-pan. 
with fome flices of bacon, and an onion cut into pieces; lay 
the partridges carefully in, put to them fome rich gravy, and 
Jet them ftew gently till they are done; then take the par- 
tridges out of the beef, lay them in a difh, and pour over them 
fome rich effence of ham, Cole, 167. 
Partridges broiled withfweet herbs. 
Trufs them as for boiling; fplit them down the back, and 
marinade them about an hour in a little oil, with pepper and 
fait, and all forts of fweet herbs chopped ; then roll them in 
paper, with all the feafoning ; broil flowly. When done, take 
off the paper, mix the herbs with a little good culiis, add the 
fqueeze of a lemon, and ferve with the partridges. Dairyn- 
-231. 
Partridges with confommeefuuce, 
Trufs yqur partridges as for boiling ; put them in a ftew- 
pan, with flices of veal and bacon, above and below, a flice of 
ham, a faggot, three cloves, fliced onions and carrots ; braze 
on a very flow Are, When done, lift and Ikim the fauce, and 
ferve upon the partridges, Coley 168. 
Partridges d-la-paifanne. 
Pick, draw, and trnfs your partridges, and put them upon an 
iron fkewer 5 tie them to the fpit, lay them down to roai't; put 
a piece of fat bacon upon a toafting-fork, and hold it over the 
partridges, that as it melts it may drop upon them as they roaft. 
When they are well balled with this, dull over them fome 
crumbs of bread and fome fait; cut fome fhallots very fine, 
with a little gravy, fait, and pepper, and the juice of half a 
lemon. Mix all thefe together over the fire, and thicken them 
up. Pour them into a dilh, and lay the partridges upon them. 
Cole, i 6£. 134 
MADE DISHES OF POULTRY, See, 
To hajh a Partridge or TPlodcoch. 
Cut it up as for eating, work the entrails very fine with the 
back of a fpoon, mix it with a fpoonful of red wine, the fame 
of water, half a fpoonful of allegar ; cut an; onion in fllces, and 
pull it into rings *, roll a little butter in flour, put them all in 
your tofling-pan, and fhake it over the Are till it boils •, then 
put in your bird, and when it is thoroughly hot, lay it in your 
difh, with fippets round it j ftrain the fauce over the partridge, 
and lay the onion in rings. It is a pretty corner diih for din- 
ner or fupper. Raffald, 75. 
Pheafonts a-la-braife. 
Having put a layer of beef all over your pan, a layer of veal, 
a little piece of bacon, a piece of carrot, an onion fluck with 
cloves, a blade or two of mace, a fpoonful of pepper, black 
and white, and a bundle of Iweet herbs, lay in the pheafant. 
Then lay a layer of beef, and a layer of veal, to cover it. Set 
it on the fire five or fix minutes, and then pour in two quarts 
of boiling gravy. Cover it dole, and let it flew very foftly an 
hour and a half. Then take up your pheafant, and keep it 
hot. Let the gravy boil till it is reduced to about a pint, and 
then ftrain it off and put it in again. Put in a veal fweetbread, 
firft being ftewed with the pheafant. Then put in fome truf- 
fles and morels, fome livers of fowls, artichoke bottoms, and 
afparagus tops, if you have them. Let thefe limrner in the 
gravy about five or fix minutes, and then add two fpoonfuls of 
catchup, two of red wine, and a little piece of butter rolled in 
flour, with a fpoonful of browning. Shake all together, put 
in your pheafant, let them ftew all together, with a few nuffh- 
rooms, about five or fix minutes more; then take up your 
pheafant, and pour your ragoo all over, with a few force- 
meat balls. Garnifh with lemon. You may lard it, if you 
think proper fo to do. Glajfey 98. MaJony 306 Farley, 129. 
Provide a large pheafant, cut off the pinions as to roaft, and 
make a good force-meat; put it into your pheafant and fpit it, 
with fome lards of bacon and paper; take care you roaft it 
nicely, and prepare your fauce as follows:—take fome fat livers 
of turkies or fowls, blanch them till thoroughly done, and 
pound them to a paffe; put to fome gravy and cullis, mix it 
well together, and pafs it through an etamine; cut off the 
flefh of the pheafant, flice it very thin and put to it, and pre- 
ferve the carcafe hot; add to your fauce, which fhould be about 
the thicknefs of your cullis, a little pepper, fait, fome minced 
parfley, and the juice of two or three oranges j and, if you ap- 
prove of it, you may ftrip a few morfels of the orange-peel in. 
Pheafants a-la-Alottgclas. MADE DISHES OF POULTRY, See. 
135 
and ferve it np with the hafh poured over the breafl, and gar- 
jaifh with fome oranges in quarters.. Terra/, 88. 
To J/eo.u a Pheafatit. 
Take a pheafant, and flew it in veal gravy; take artichoke 
bottoms parboiled, fome ehefrmts mailed and blanched. When 
your pheafant is enough (but it mull flew till there is juft 
enough for fauce, then fkim it) put in the chefnuts and arti- 
choke bottoms, a little beaten mace, pepper, and fait enough to 
feafon it, and a glafs of white wine. If you do not think it thick 
enough, thicken it with a little piece of butter rolled in Hour. 
Squeeze in a little lemon, pour the fauce over the pheafant, and 
have fome force-meat balls fried and put into the difh. 
Note.—A good fowl will do full as well, trufTed with the 
head on like a pheafant. You may fry faufages inliead of force- 
meat balls. GlaJJe, 97. 
Mrs. AlafoUf page 306, has the fame receipt In different 
words. 
Phenfants a-V-linlienne. 
Cut the livers fmall. If only one pheafant is to be dreffed, 
take but half a dozen oyfters, parboil them, and put them into 
a ftew-pan, with the liver, a piece of butter, fome green onions, 
and fome parfley, pepper and fait, fome fweet herbs, and a little 
all-fpice; let them (land a very little time over the fire, and fluff 
the pheafant with them ; then put it into a ftew-pan, with fome 
oil, green onions, parfley, fweet bafil, and lemon-juice, for a 
few minutes ; take them off, cover the pheafant with flices of 
bacon, and put it upon a fpit; tie fome paper round it whilft it 
is roafting. Take fome oyfters, ftew them a little in their own 
liquor ; take a ftew-pan, put into it the yolks of four eggs, half 
a demon cut into fmall dice, a little beaten pepper, a little fcraped 
nutmeg, a little parfley cut fmall, a rocombole, an anchovy cut 
fmall, a little oil, a glafs of white wine, a piece of butter, and 
a little ham cullis; put the fauce over the fire to thicken, take 
care it does not burn; put in the oyfters, and make the fauce 
reiifiling. When the pheafant is done, lay it in the difli, and 
pour the fauce over it. Mnfon, 306. 
Take force meat made of veal, as much beef fuet, chopped 
and beat in a mortar, with an equal quanitty of crumbs of bread; 
mix in a little beaten mace, pepper and fait, fome parfley, and 
a -]ittle fweet herbs ; mix it with the yolk pf an egg. Lay fome 
of this meat round the difh, then lay in the fmpes, being firft 
drawn and half mailed. Take care of the trail, chop it, and 
throw it all over the difh. 
Snipes or Woodcocks in furtouU 
Take fome good gravy, according to the bignefs of your fur- 
tout, fome'truffles and morels, a few mulhrooms, a fweetbread MADE DISHES OF POULTRY, &c. 
cut into pieces, and artichoke-bottoms cut fmall; let all ftew 
together, fhake them, and take the yolks of two or three eggs, 
according as you want them; beat them up with a fpoonful or 
two of white wine, flir all together one way. When it is thick, 
take it off, let it cool, and pour it into the furtout. Have the 
yolks of a few hard eggs put in here and there *, feafon with 
beaten mace, pepper, and fait, to your tafte; cover it with the 
force-meat all over, rub the yolks of eggs all over to colour it, 
then fend it to the oven. Half an hour does it, and fend it hot 
to table. Cole, 171, 
Stupes or Woodcocks in falmy. 
Trufs them, and half roaft them, without flour; cut them in 
fncaffee pieces, and take care to fecure all the infide, except the 
g'ezards and galls, which you muft be fpre to take clean away •, 
but the ropes, livers, &c. pound to a pafte, with a morfel of 
fhallot, green onion and parfley, pepper, fait, and nutmeg ; put 
in a ladle of your cullis, a glafs of red wine, and pafs it through 
your etamine, pour it into a ftew-pan to your meat •, let it flew 
very gently for three quarters of an hour; fling in a little minced 
parfley, the juice of an orange, and ferve it upj garnifhed with 
fried bread, and Tome bits in the difh. 
Any forts of birds, fuch as fnipes, quails, &c. that are not 
drawn, make a pleating difh done in the fame manner. Ver- 
raly 132. 
Another way. 
Half roaft them, and cut them in quarter?, put them in a 
ftew-pan with a little gravy, two fhallots chopped fine, a glaf? 
of red wine, a little fait and chyan pepper, the juice of half a 
lemon *, ftew them gently for ten minutes, and put them on a 
toaft ferved the fame as for roafting, and fend them up hot, 
Garnifh with lemon. Glajfe, 98. 
Snipes with PurJlain leaves. 
Draw your fnipes, and make a force-meat for the infide, but 
preferve your ropes for your fauce; fpit them acrofs upon a 
lark-fpit, covered with bacon and paper, and roaft them gently. 
For fauce, you muft take fome prime thick leaves of purflain, 
blanch them well in water, put them into a ladle of cullis and 
gravy, a bit of fhallot, pepper, fait, nutmeg, and parfley, and 
ftew all together for half an hour gently. Have the ropes 
ready blanched and put in. Difh up your fnipes upon thin 
flices of bread fried, fqueeze the juice of an orange into your 
fauce, and ferve it up. Verral, 142. 
Split the fnlpes at the back ; take the infide out, which you 
make a force-meat of, with a few chopped capers, parfley, fhah 
Snipes Duchefs fajhion. MADE DISHES OF POULTRY, &c. 
lot?, mulhrooms, pepper, fait, two chopped anchovies, and « 
piece of butter •, fluff them with it, few them up dole, and braze 
them. While brazing, add a little good cullis and red wine. 
When done, Ikim and lift the fauce If not thick enough, add 
a little butter and flour, and ferve with the fnipes. Dalrympie4 
2 37* 
ThruJheS) Plovers, ami Lapwings. 
They are all done as chickens, and may be dreffed in all the 
different ways of any other birds. Dalrymple. 
The general method of dreffmg Plovers. 
Green plovers roaft like a woodcock, without drawing; and 
the trail to run upon a toaft;—with good gravy for fauce. 
Grey plovers ihould be frewed.—Make a force-meat with the 
yolks of two hard eggs bruifed, fome marrow cut fine, artichoke 
bottoms cut fmall, and fweet herbs, feafoned with pepper, fait, 
and nutmeg. Stuff the birds, then put them into a fauce-pan 
with fome good gravy (juft enough to cover them), a glafs of 
white wine, and a blade of mace. ' Cover them clofe, and let 
them ftew very foftly till they are tender. Then take up the 
plovers, lay them in a difh, keep them hot, put a piece of butter 
rolled in flour to thicken the fauce ; let it boil till fmooth, 
ftpieeze into it a little lemon, Ikim it clean, and pour it over 
jtnem. Alafon, 285. 
Plovers Perigordfafion. 
Trufs them as chickens or pigeons for ftewing; braze them 
a good braze. When done, ikim and fift the braze. When 
ready to ferve, add the fqueeze of a lemon. You may alfo ftuff 
and ro ft them as partridges, &c. Thrufhes and lapwings may 
be dreffed in the.fame manner, ferved with a cullis fauce. Dal- 
rymple, 235. 
To drefs Ortolans and details. 
Spit them fide-ways, with a vine-leaf between ; bafte them 
with butter, and have fried crumbs of bread round the di/h.- 
Glnffe, 100. 
Thefe birds are principally found in Lincolnfhire They may 
be fatted, like chickens, with bread, milk, and fugar. They 
feed very faft, and will die with fat if not killed in time. Draw 
and trufs them crofs-legged like fnipes; roaft them. For fauce 
—good gravy thickened with butter, and a toaft under them. 
Cole, 173. 
To drefs Ruffs and Refs, 
Small Birds in favoury Jelly, 
Put a good piece of butter into the bellies of eight fmall birds, 
with their heads and feet on, and few up their vents. Put them 
in a jug, cover it clofe with a cloth, and fet them in a kettle of  MADE DISHES OF POULTRY, See. 
boiling water till they are enough. When it is fet, lay in three 
birds with their breaffs down, and cover them with the jelly. 
When it is let, put in the other five, with their heads in the 
middle, and proceed in the fame manner as before directed for 
chickens. Farley, 129. 
Fo drefs Larks Pear fajhion. 
Trufs them clofe, and cut off the legs; fcafon them with 
fait, pepper, cloves, and mace ; make a force-meat thus :—Take 
a veal fweetbread, as much beef fuet, a few morels and mufh- 
rooms ; chop all fine together, feme crumbs of bread, and a few 
fweet herbs, a little lemon-peel cut fmall; mix all together with 
the yolk of an egg, wrap up the larks in force-meat, and fhape 
them like a pear 5 hick one leg in the top like the ftalk of a 
pear, rub them over with the yplk of an egg and crumbs of 
bread ; bake them in a gentle oven, ferve them without lance ; 
or they make a good garnifh to a very fine dilh. 
You may ufe veal if you have not a fweetbread. Glaffe, 101. 
Mrs. Mcifoit gives the faipe receipt in fubftancc, though in 
other words, page 287. 
Trills your larks with the legs acrofs, and put a fage-leaf 
over their breafls ; put them upon a long thin ikewer ; between 
every lark put a piece of thin bacon, then tie the Ikewer to 
a fpit, and roaft them at a brilk clear fire; bafte them with 
butter, and flrew over them fome crumbs of bread mixed \v ith 
Hour ; fry fome bread-crumbs of a fine brown in butter. Lay 
the larks round the dilh, the bread-crumbs in the middle. 
Cvle, 174. 
Larks d-la-Franpife. 
A ragoo cf Larks. 
Fry your larks with an onion buck with cloves, a few truf- 
fles and mufhtooms ; pour off the fat ; lliake over the larks, See. 
■a,flttle Hour; put to them fome good gravy; flew them till 
they are enough.. If there is any fat, Ikim it off. Add chop- 
ped parlley, lemon-juice, pepper, and fait, if neceffary. 
Other fmall birds may be drefled in the fame manner, 
CFf, 124. Chap. IX.—MADE DISHES OF HARES, 
RABBITS, &cf 
To jlorend'ine a Hare 
TAKE a grown hare, and let her hang up four or five days, 
then cafe her, and leave on the ears *, and take out all the 
bones except the head, which mull be left on whole ; lay your 
hare flat on the table, and lay over the infide a force-meat, and 
then roll it up to the head •, fkewer it with the head and ears 
leaning back, tic it with a packthread as you would a collar of 
veal, wrap it in a cloth, and boil it an hour and a half in a fauce- 
pau with a cover on it, with two quarts of water, When your 
liquor is reduced to one quart, put in a pint of red wine, a 
fpoonful of lemon-pickle, and one of catchup, the fame of 
browning, and flew it till it is reduced to a pint; thicken it 
with butter rolled in flour, lay round your hare a few morels, 
and four flices of force-meat, boiled in a caul of a leg of veal. 
When you difh it up, draw the jaw-bones, and flick them in the 
eyes for horns ; let the ears lie back on the roll, and flick a 
fprig of myrtle in the mouth ; flrain over your fauce, and ferve 
it up. Garnilh with barberries and parfley.—Force-meat for 
the hare :—take the crumb of a penny loaf, the liver flared fine, 
half a pound of fat bacon feraped, a glafs of red wine, one an- 
chovy, two eggs, a little winter favoury, fweet marjoram, 
lemon-thyme, pepper, fait, and nutmeg to your tafte. Raffald, 
136. 
Mr. Farley, page 130 has given the above in fubftance, with 
a little tranfpofltion. The fact is, both Mrs. Rnjfald, and 
Mr. Farley, have taken from Mrs. Glajfe.—See her Art of 
Cookery, page 101. 
To drefs a Hare. 
When the hare is cafed. cut It in two juft below the ribs; 
cut the fore quarters into pieces, and put them into a clean 
ftew-pan, with a blade or two of mace, an onion ituck with 
cloves, fome whole pepper, an anchovy, and a bunch of fweet 
herbs; cover them with water, and let them flew gently; 
make a pudding and put into the belly of the other part; lard 
and roafl it, flour and bafte it well with butter or fmall beer. 
When the flew is tender, take it out with a fork into a diih, 
and flrain off the liquor; put into it a glafs of red wine, a 
fpoonful of good catchup, and a piece of butter rolled in flour ; 
fliake all together over the fire till it is of a good thicknefs ; 
take up the roafted hare, and lay it in the middle of the difli, 
with the flew round, and fauce poured over it, and forae good 
gravy in a boat. Mnfon, 300.  MADE DISHES OF HARES, RABBITS, &c, 
Hare d-la-daubc. 
Cut a hare in fix pieces; bone and lard them with bacon, 
feafoned with fpices, powder of laurel, chopped parlley, thyme, 
fhallots, and one clove of garlick ; braze it with flices of lard, 
the bones, a little broth, as much of the blood as you can fave, 
a glafs of brandy, and a quarter of a pound of good butter; hop 
the pan well, and ftew it on a very flow fire, or in the oven, 
about four hours ; then take out the bones, put the hare In a 
tureen, and the flices of bacon upon it; lift the fauce, and put 
it in the tureen ; let it cool before tiling. It ought tp be like 
a pie. Clermont, 288. 
Lard a hare, and put a pudding in the belly; put it into a 
poJ or fifh kettle, then put to it two quarts of ftrong drawn 
gravy, one of red wine, a whole lemon cut, a faggot.of fweet 
herbs, nutmeg, pepper, a little fait, and fix cloves; cover it 
it dofe, and ftew it over a flow fire till it is three parts done ; 
then take it up, put it into a dilh, and ftrew it over with crumbs 
of bread, fweet herbs chopped fine, fome lemon-peel grated, 
and half a nutmeg; fet it before the fire, and bafte it till it is 
of a fine light brown. In the mean time, take the fat off your 
gravy, and thicken it with the yolk of an egg. Take fix eggs, 
boiled hard and chopped final!, fome pickled cucumbers cut 
very thin ; mix thefe with a fauce, and pour if into the dilh. 
A fillet of mutton, or neck of venifon, may be done the fame 
way. 
To fcare a Hare. 
Note.—Yon may do rabbits the fame way, but it mud ba 
Veal gravy and white wine, adding mufhrooms for cucumbers, 
Glaffe, 102. 
A Hare Civet. 
Bone your hare, and take out all the finews; cut one half 
in thin flices, and the other half in pieces an inch thick, flour 
them, and fry them in a little frelh butter, as collops, quick, 
and have ready fome gravy made with the bones of the hare 
and beef put a pint of it into the pan to the hare, fome muf- 
tard, and a little elder vinegar ; cover it clofe, and let it do foftly 
till it is as thick as cream, then dilh it up, with the in the 
middle. Cole, 177. 
When you have paunched and call'd your hare, cut- her as 
for eating, put her into a large fauce-pan with three pints of 
beef gravy, a pint of red wine, a large onion buck with cloves, 
a bundle of winter fuvoury, a ilice of horfe-radilh, two blades 
of beaten mace, one anchovy, a fpoonful of walnut or mum 
catchup, one of browning, half a lemon, chyan and fait to your 
tafte i put on a clofe cover, and fet it over a gentle fire, and 
Toftciv a Hare. MADE DISHES OF HARES, RABBITS, &c. 
flew it for two hours ; then take it up into a foup-difti, and 
thicken your gravy with a lump of butter rolled in hour; boil 
it a little, and ftrain it over your hare.- Garnifh with lemon- 
peel cut like ftraws, and ferve it up; Raff aid, 135. 
Ho hodge-podge a Hare. 
Take your hare and cut it in pieces, as if you intended it for 
hewing, and put into the pitcher, with two or three onions, 
a little fait and pepper, a bunch of fweet herbs, and a piece of 
butter; hop the pitcher very clofc to prevent the Beam from 
getting out, fet it in a kettle full of boiling water, keep the 
kettle filled up as the water waftes; let it Hew four or five 
hours at leaft. You may, when you firlf put the hare into the 
kettle, put in lettuce, cucumbers, celery, and turnips, if you like 
it better. Cole, 177. 
To jug a Hare. 
Cut your hare into little pieces, and lard them here and there 
with little flips of bacon. Seafon them with a little pepper and 
fait, and pour them into an earthen jug with a blade or two of 
mace, an onion ftuck with cloves, and a bundle of fweet herbs. 
Cover the jug clofe, that nothing may get in ; fet it in a pot 
of boiling water, and three hours will do it. Then turn it out 
into the difli, take out the onion and fweet herbs, and fend it 
hot to table. As to the larding, you may omit it if you pleafe. 
Farley 71, 
*To hajh a Hare. 
Cut your hare into final! pieces ; if any of the pudding is left, 
rub it fmall in fome gravy, to which put a glafs of red wine, a 
little pepper and fait, an onion, a dice of lemon; tofs it up till 
hot through, take out the onion and lemon. Colei 178. 
Cut it in fmall pieces, and if you have any of the pudding 
left, rub it fmall, and put to it a gill of red wine, the fame quan- 
tity of water, half an anchovy chopped fine, an onion ftuck 
with four cloves, and a quarter of a pound of butter rolled in 
flour. Shake all thefe together over a flow fire till your hare 
is thoroughly hot, for it is a bad cuftom to let any kind of hath 
boil longer, as it hardens the meat. Send your hare to table in 
a deep difh, but before you fend it up, take out the onion, and 
lay fippets round the difh. Farley, 70. 
Another way. 
To collar a Hare. 
Bone a hare, and lard it with thick pieces of bacon, feafoned 
with fpices and fait; put a good force-meat in it or not; roll it 
Up very tight, and tie it well; braze it with flices of veal, half a 
pint of white twine, and a pint of broth; cover it over with 
flices -of bacon. You may alfo put fuch meat and other feafon- 142 
MADE DISHES OF HARES, RABBITS, &c. 
ing to make a jelly of the braze after, and ferve the hare cold 
with it, cither whole or fliced. Dalrymple, 241. 
Hare Cale. 
Chop the flefh of a hare very fine, take fome bacon in dice 
about half the quantity, feafon with pepper, a little fait, and 
fpice, a green onion or two, and a morfel of fhallot; mix all 
well together, and prepare a ftew-pan juft wide enough, that it 
may cut in ftices about two inches thick ; line your bottom with 
thin bacon, and cover with the fame ; pour in a ladle of broth, 
and a glafs of red wine, fome ftices of carrot, onion and herbs ; 
let it limmer gently for two or three hours, take oft'the cover, 
and let it cool; the next day take it out, and trim it nice and 
round; pound fome of the bacon it was ftewed in, and when 
you ferve it to table, fpread it upon the top like fugar upon a 
plumb cake, and ferve it to table upon a napkin. If it is well 
clone, it will keep a fortnight for ftices. 
Veal cake may be done in the fame manner, only Inftead of 
red wine put white ; and do not cover it fo much but that every 
one at table may fee what it is. Verral, 227. 
Hare Cahe in yft’//)’. 
Having boned the hare, and picked out the finews, add an 
equal quantity of beef; chop thefe and pound them ; add frelh 
mufhrooms, fhallot (and garlick if agreeable), fweet herbs, 
pepper and fait, two or three eggs. Mix thefe with bacon and 
pickled cucumbers cut like dice, put it into a mould fheeted with 
ftices of bacon; cover it, bake it in a moderate oven ; when 
cold, turn it out. Lay over it the following jelly :—a pound 
and an half of ferag of veal, a flice of ham, two or three cloves, 
a little nutmeg, fome fweet herbs, a carrot or two, fome fhallot, 
two bay leaves, an ounce of iling-glafs, with fome beef broth ; 
flew this till it will jelly, pafs it through a fine fleve, then 
through a bag ; add fome lemon-juice. Mafon, 303. 
Leveret Kid fajhion. 
Lard a large leveret, marinade it about three hours In a 
warm marinade, made of water, vinegar, butter, flour, pepper, 
and fait, chopped parftey, fhallots, fliced onions, thyme, laurel, 
baftl, lemon-peel, and cloves; then roaft it, bailing with fome 
of the marinade; lift the remainder, mix it with a little cullis, 
and ferve it in a fauce-boat. Clermont, 291. 
To Jlorcndine Rabbits. 
Skin three young rabbits, but leave on the ears; wafh and 
dry them with a cloth, takeout the bones carefully, leaving the 
head whole, then lay them flat; make a force-meat of a quarter 
of a pound of bacon fcraped, it anlwers better than fuet, it MADE DISHES OF HARES, RABBITS, &c. 
143 
makes the rabbits eat tenderer, and look whiter; add to the 
bacon the crumb of a penny loaf, a little lemon thyme, or le- 
mon-peel Hired fine, parfley chopped fmall, nutmeg, chyan, and 
fait to your palate; mix them up together with an egg, and 
fpread it over the rabbits, roll them up to the head, fkewer them 
Braight, and clofe the ends, to prevent the force-meat from 
coming out; Ikewer the ears back, and tie them in feparate 
cloths, and boil them half an hour. When you difh them up, 
take out the jaw-bones, and flick them in the eyes for ears ; put 
round them force-meat balls and mufhrooms. Have ready a 
white fauce made of veal gravy, a little anchovy, the juice of 
half a lemon, or a tea-fpoonful of lemon-pickle ; Brain it, take 
a quarter of a pound of butter rolled in flour, fo as to make 
the fauce pretty thick ; keep Birring it whilß the flour is dif- 
folving, beat the yolk of an egg; put to it fome thick cream, 
nutmeg, and fait; mix it with the gravy, and let it fimmer a 
little over the lire, but not boil, for it will curdle the cream'; 
pour it over the rabbits, and ferve it up. Rajfald, 137. Far- 
13°. 
Rabbits Surprize. 
Take two half grown rabbits, roaß them, cut off the heads 
clofe to the Ihouldcrs and the firß joints ; then take off all the 
lean meat from the back bones ; cut it fmall, and tofs it up with 
fix or feven fpoonfuls of cream and milk, and a piece of butter 
as big as a walnut rolled in flour, a little nutmeg, and a little 
fait; ihake all well together till it is as thick as good cream, 
and fet it to cool; then make a force-meat with a pound of veal, 
a pound of fuet, as much crumbs of bread, two anchovies, a 
little piece of lemon-peel cut fine, a little fprig of thyme, and a 
little nutmeg grated; let the veahand fuet be chopped very line, 
and beat in a mortar, then mix it altogether with the yolks of 
two raw eggs; place it all round the rabbits, leaving a long 
trough in the back-bone open, that you think will hold the meat 
you cut out for the fauce; pour it in, and cover it *with the 
force-meat, fmooth it all over with your hand as well as you can 
with a raw egg, fquare at both ends; throw on a little grated 
bread, and butter a magazine or pan, and take them from the 
dreffer where you formed them, and place them on it very care- 
fully. Bake them three quarters of an hour, till they are of a 
fine brown colour. Let your fauce be gravy thickened with, 
butter, and the juice of a lemon; lay them in the difh, and 
pour in the fauce. Garnifh with orange cut into quarters, 
and ferve it up for a firß courfe. (Raffe, 103. 
Rabbits in CaJJerole. 
Take a couple of rabbits, divide them into quarters, Sour MADE DISHES OF HARES, RABBITS, &c. 
them if they are not larded, and fry them in butter f then put 
them- in sr ftew-pan, with ibme good gravy and a glafe of white 
wine ; feafon them with pepper and fair, and a bunch' of fweet 
Eerhs ; cover them down clofe, and let them ftew till 
tfoen take up the rabbits, ftrain off the fauce. thicken it with 
butler and flour, and pour k over them, Mafon, 295. 
Having divided your rabbits into quarters,- you may lard 
them or not, juft as you pleafe. Shake fome flour over them, 
and fry them in lard or butter. Then put them into an 
earthen pipkin, with a quart of good broth, a glafs of white 
wine, a little pepper and fait, a bunch of fweet herbs, and a 
fmall piece of butter rolled in flour. Cover them clofe, and 
let them ftew half an hour; then dilh them up, and pour the 
fauce over them. Garniffi with Seville oranges cut into thin 
fllces and notched. Glajje, 104. Far ley, 131. 
Another way. 
Po roaj} a Rabbit Hare fajkion. 
Take your rabbit and lard it with bacon, and then roaft it as 
you do a hare, with a fluffing in the belly. Make a gravy 
fauce *, but if you do not lard it, have white fauce made as fol- 
lows -.—take a little veal broth, boll it up with a little flour and 
butter to thicken it, and add a gill of cream. Keep it ftirring 
one way till if is fmooth, and then put it into a boat. 
Get fome rabbits, trufs them chicken falhion, the head mull 
be cut off, and the rabbit turned with the back upwards, and 
two of the le,gs dripped to the claw end, and fo trufled with 
two fkewers. Lard them and road: them with what fauce you 
pleafe. If you want chickens, and they are appear as fuch, 
they mufi be deeded in this manner;—fend them up hot with 
gravy in the dilh, and garnifh with lemon and beet-root. 
GluJJ'c, 103. 
Portuguefe Rabbits. 
Rabbits Pulled. 
Half boil your rabbits, with an onion, a little whole pepper, 
a bunch of fweet herbs, and a piece of lemon-peel j pull the 
fleflx into flakes, put to it a little of the liquor, a piece of 
butter mixed with flour, pepper, felt, nutmeg, chopped parfley, 
and the liver boiled and bruifed j boil this up, Shaking it round, 
Alafon, 294. 
A Scotch Rahhii, 
Having toafted a piece of bread very nicely on both fides, 
butter it, and toaft a flice of cheefe about as big as the bread 
©a- both fides., and lay it on the bread. Cole, 182. MADE DISHES OF HARES, RABBITS, &c. 
145 
A Welch Rabbit, 
Toaft a piece of bread on both fides, then toaft the cheefe 
on one fide lay it on the toaft, and with a hot iron brown the 
other fide. You may rub it over with muftard. 
Toaft the bread brown on both fides, and lay it in a plate 
before the fire, then pour a glafs of red wine over it, and let 
it foak the wine up ; then cut fome cheefe very thin, and lay 
it pretty thick over the bread, and put it in a tin oven before 
the fire, and it will be prefently toafted and browned. Serve 
it hot. Cole} 182, 
An Engltjb Rabbit. i+6 
Chap. X —TURTLES AND MOCK TURTLES. 
TAKE the turtle out of the water the night before you drels 
it, and lay it on its back. In the morning cut its head 
off, and hang it up by its hind fins for it to bleed till the blood 
is all out "y then cut the callapee, which is the belly, round, and 
raife it up j cut as much meat to it as you can ; throw it into 
fpring water with a little fait, cut the fins off, and fcald them 
with the head ; take off all the fcales, cut all the white meat 
out, and throw it into fpring water and fait j the guts and 
lungs muds be cut out. Walh the lungs very clean from the 
blood, then take the guts and maw and flit them open, wafh 
them very clean, and put them on to boil in a large pot of 
water, and boil them till they are tender. Then take off the 
infide fkin, and cut them in pieces of two or three inches long. 
Have ready a good veal broth made us follows :—Take one 
large, or two fmall knuckles of veal, and put them on in three 
gallons of water; let it boil, fkim it well, feafon with turnips, 
onions, carrots, and celery, and a good large bundle of fweet 
herbs j boil it till it is half wafted, then ftrain it oft'. Take the 
fins, and put them in a ftew-pan, cover them with veal broth, 
feafon with an onion chopped fine, all forts of fweet herbs 
chopped very fine, half an ounce of cloves and mace, half a 
nutmeg beat very fine j flew it very gently till tender ; then 
take the fins out, and put in a pint of Madeira wine, and flew 
it for fifteen minutes. Beat up the whites of fix eggs with the 
juice of two lemons, put the liquor in and boil it up, run it 
through a flannel bag, make it very hot, wafh the fins very 
clean, and put them in. Take a piece of butter and put at the 
bottom of a ftew-pan, put your white meat in, and fweat it 
gently till it is almoft tender. Take the lungs and heart, and 
cover them with veal broth, with an onion, herbs, and fpice ; 
as for the fins, ftew them till tender; take out the lungs, ftrain 
the liquor oft', thicken it, and put in a bottle of Madeira wine, 
feafon with chyan pepper and fait pretty high ; put in the 
lungs and white meat, ftew them up gently for fifteen minutes j 
have feme force-meat balls made out of the white part inftead 
of veal, as for Scotch collops. If any eggs, fcald them; if not, 
take twelve hard yolks of eggs, made into egg balls. Have 
your callapafh, or deep fhell, done round the edges with pafte, 
feafon it in the infide with chyan pepper and fait, and a little 
Madeira wine ; bake it half an hour, then put in the lungs and 
white meat, force meat, and eggs over, and bake it half an 
To drefs a Turtle the Wejl India way. TURTLES AND MOCK TURTLES. 
147 
hour. Take the bones, and three quarts of veal broth, fea- 
foned with an onion, a bundle of Tweet herbs, two blades of 
mace j dew it an hour, drain it through a deve, thicken it with 
butter and flour, put in half a pint of Madeira wine, dew it 
half an hour ; Teafon with chyan pepper and fait to your liking. 
This is the foup. Take the callapee, run your knife between 
the meat and fhcll, and fill it full of force-meat; Teafon it all 
over with Tweet herbs chopped fine, a fhallot chopped, chyan 
pepper and fait, and a little Madeira wine ; put a pade round 
the edge, and bake it an hour and an half. Take the guts and 
maw, put them in a dew-pan, with a little broth, a bundle of 
Tweet herbs, and two blades of mace beat fine; thicken with a 
little butter rolled in dour, dew them gently for half an hour, 
Teafon with chyan pepper and fait, beat up the yolks of two 
eggs in half a pint of cream, put it in, and keep dirring it 
one way till it boils up, then difh them up as follows: 
CALLAPEE. 
SOUP. 
CALLAPASH. 
FRICASSEE. 
FINS. 
The fins eat fine, when cold, put by in the liquor. Glajp, 
344 to 346. Farley, 22 to 26. 
When yon kill the turtle, which muft be done the night be- 
fore, cut off the head, and let it bleed two or three hours ; then 
cut off* the fins, and the callapee from the callapafh ; take care 
you do not burft the gall; throw all the inwards into cold water, 
the guts and the tripe keep by themfelves, and flip them open 
with a penknife, walh them very clean in fcalding water, and 
fcrape off all the inward fkin ; as you do them, throw them 
into cold water, wafli them out of that and put them into frefh 
water, and let them lie all night, fcalding the fins and edges of 
the callapafh and callapee ; cut the meat off the flioulders, and 
hack the bones, and fet them over the fire with the fins in about 
a quart of water ; put in a little mace, nutmeg, chyan, and fait; 
let it flew about three hours, then ftrain it, and put the fins by 
for ufe. The next morning take fome of them eat you cut off the 
flioulders, and chop it final 1, as for faufages, with about a pound 
of beef or veal fuet; feafon with mace, nutmeg, fweet marjo- 
ram, parfley, chyan, and fait to your tafte, and three or four 
glafles of Madeira wine, fo fluff it under the two flefhy parts of 
the meat; and if you have any left, lay it over to prevent the 
meat from burning; then cut the remainder of the meat and 
fins in pieces the fize of an egg; feafon it pretty high with 
chyan, fait, and a little nutmeg, and put it into the callapafh | 
take care that it be fewed or fecured up at the end, to keep in 
the gravy j then boil up the gravy, and add more wine, if re- 
To drefs a Turtle of about thirty pounds weight. 148 
TURTLES AND MOCK TURTLES. 
quired, and thicken it a little with butter and flour j put fome 
of it to the turtle, and fet it in the oven with a well buttered 
paper over it to keep it from burning, and when it is about half 
baked, fqueeze in the juice of one or two lemons, and ftir it 
up. Callapafh, or back, will take half an hour more baking 
than the callapee, which twro hours will do. The guts muft 
be cut in pieces two or three inches long, the tripes in lefs, 
and put into a mug of clear water, and fet in the oven with the 
callapafh, and when it is enough drained from the \vater, it is 
to be mixed with the other parts, and fent up very hot. Raf- 
faldy 19. Farley, 22. 
jinother way. 
I have fcen, fays Mr. Verral, many a turtle drefted •, but I 
think not all as they Ihould be. And as I have had the honour 
of fending fevefal to table myfelf, to fome of the politeft gentry 
in the kingdom, with great applaufe, I fhall give the following 
receipt from experience, rather than from the general rule of 
hodge-podging it together. To diffeft it then—Let its head 
be chopped off dole to the fhell, fet it on that part that all the 
blood may run away; have plenty of water in pails or tubs ; 
lay your hfh upon the back, or callapafh, cut oft' the under 
fhell, or callapee, in the firft line or partition, from the edge of 
the callapafh \ take oft" that, and immediately put it into "water. 
Next cut off" the four fins in the fhoulder and aich-bone joints, 
and put into water too, and with a cleaver chop out the bones 
from the fhoulders and hinder parts, and put to the reft. Take 
out your guts and tripe clean, and the other entrails, and lay 
your callapafh in water while you prepare your callapee, which 
fliould be done as follows :—cut off all fuperfluous bits for your 
foup, and trim it neatly. Cut little holes in the thick flcfh, 
with the point of your knife ; lay it in a difh, and foak it well 
in Madeira wine, and feafon with chyan pepper, (but not too 
much), a little fait, plenty of fhallot and parfley minced and 
ftrewed upon it. Next take the callapafh, and order in the 
fame manner; firft cutting off the fhell to the creafe on the 
other fide of the edge, and put a neat rim of pafte quite round, 
and adorn it well; pour a little cullis round, and fqueeze the 
juice of fome lemons or oranges 5 and they are ready for your 
oven. The common way is to put fome of the fiefh into the 
callapafh ; but, in my opinion, it is beft to put none. The next 
to be made ready is your fins and head j blanch them till you 
can take oft' the outer fkin ; trim them, and put them into a 
ftew-pan with the head; pour in fome Madeira, a ladle of 
broth, a pinch of chyan, a fmall bundle of onions, herbs, and 
fhallots, and flew them tender with a little fait, and Vis ready; 
the two biggeft fins for one difh, and the head and two fmalleft 
for another. Now cut "he fide fhells in pieces, and blanch TURTLES AND MOCK TURTLES. 
149 
them fo that you may take out the griftles or jelly part whole. 
While this is doing, prepare the tripe or guts with a fharp 
knife ; flit them from end to end, and care mull be taken that 
all is wafhed and fcraped clean; cut them into pieces about 
two inches in length, and blanch them. When your broth is 
made of the flefh, to the tripe in a ftew-pan put as much as 
will cover it; put in a bunch of herbs, with an onion or two, a 
couple of whole fhallots, fome mace, and a little fait; flew all 
till pretty tender; take out the herbs, See. and put butter and 
flour to thicken it; provide a liafon as for a fricaffee of 
chickens, and at your dinner-time tofs it up with the juice of 
orange or lemon, and it is ready. Next take the jellies of 
your flde fheils, and prepare for a difh done in the fame 
manner as the fins and head; fqueeze in fome juice of 
orange or lemon, and it is ready. And now four the foup 
Moft of which that I have feen or tailed has been poor infipid 
fluff. To fay why it was, is faying lefs than nothing. The 
whole matter is, to flrew how it may be made good ; thus, they 
cut all the flefh from the bones into fmall pieces, and to about 
a pound of meat put a quart of water, and to five or fix quarts, 
a pint of Madeira. Take care that it is well Ikimmed. Tie 
up in a bit of linen three or four onions, fome bits of carrot, a 
leek, fome herbs and parfley, with two or three pinches of 
chyan, and let it boil with the meat, and fait according to your 
tafte. Let it funnier an hour, or a little more, and fend it vup 
in a tureen or foup-dilh, only the meat and the broth. 
Thefe feven difhes make a pretty firfl courfe; the callapafh 
and callapec at top and bottom, foup in the middle, and the 
other four the corners. Yerral, 235, 
To drefs a Mock Turtle. 
Take the largeft calf ’s head you can get, with the fkin on, 
put it in fcalding water till you find the hair will come off, clean 
it well, and wafh it in warm water, and boil it three quarters 
of an hour. Then take it out of the water, and flit it down 
the face, cut off all the meat along with the fkin as clean from 
the bone as you can, and be careful you do not break the ears 
off. Lay it on a flat difh, and fluff the ears with force-meat, 
and tic them round with cloths. Take the eyes out, and pick 
all the reft of the meat clean from the bone, put it in a tjoffing- 
pan, with the niceft and fatteft part of another calf’s head, 
without the fkin on, boiled as long as the above, and three 
quarts of veal gravy. Lay the fkin in the pan on the meat, 
with the fleflx-fide up, cover the pan clofe, and let ft flew over 
a moderate fire one hour; then put in three fvveetbreads, fried 
a little brown, one ounce of morels, the fame of truffles, five 
artichoke bottoms boiled, one anchovy boned and chopped 
fmall, a tea-fpooriful of chyan pepper, a little fait, half a lemon. 150 
TURTLES AND MOCK TURTLES. 
three pints of Madeira wine, two meat fpoonfuls of mufhroom 
catchup, one of lemon-pickle, and half a pint of mufhrooms. 
Let them flew flowly half an hour longer, and thicken it with 
flour and butter. Have ready the yolks of four eggs boiled 
hard, and the brains of both heads boiled ; cut the brains the 
flze of nutmegs, and make a rich force-meat, and fpread it on 
the caul of a leg of veal, roll it up, and boil it in a cloth one 
hour. When boiled, cut it in three parts, the middle largeft ; 
then take up the meat into the difh, and lay the head over it with 
the fkin flde up, and put the largeft piece of force-meat between 
the ears, and make the top of the ears to meet round it, (this is 
called the crown of the turtle) lay the other llices of the force- 
meat oppoflte to each other at the narrow end and lay a few 
of the truffles, morels, brains, mufhrooms, eggs, and artichoke 
bottoms upon the face, and round it •, ftrain the gravy boiling 
hot upon it. Be as quick in difhing it up poflible, for it foon 
grows cold. GlaJJiy 347. Raff aid> 82. 
Another way. 
Take a calf’s head, and feald off the hair, as from a pig* 
then clean it, cut oft the horny part in thin flices, with as little 
of the lean as poflible ; chop the brains •, have ready between a 
quart and three pints of ftrong mutton or veal gravy, with a 
quart of Madeira wine, a large tea-fpoonful of chyan, a large 
onion cut very fmall, half the peel of a large lemon Hired as fine 
as poflible, a little fait, the juice of four lemons, and fome fweet 
herbs cut fmall. Stew all thefe together till the head is very 
tender. Let them ftew about an hour and an half. Then have 
ready the back fhell of a turtle, lined with a pafte made of flour 
and water, which muft firft be fet in the oven to harden, then 
put in the ingredients, and fet it in the oven to brown. When 
that is done, lay the yolks of eggs boiled hard, and force-meat 
balls round the top. 
Some parboil the head the day before, take out the bones, 
and then cut it into flices. Mafotiy 1 
Mock 1 urtle from Calf’s Feet. 
Provide two calves feet and one chicken ; cut them Into 
pieces of a proper fize for a fricaffee j make the feafoning with 
three large onions, a large handful of parfley, and a few fweet 
herbs ; chop them all together, then feafon the meat. Let the 
feet ftew two hours and an half in three quarts pf water ; then 
put in the chicken; let it ftew half an hour. Then take the 
juice of two lemons, a tea-cupful of Madeira wine, fome chyan 
pepper; put that in laft. Let it ftew altogether half an hour, 
and ferve it up in a foup-difh. 
Force-meat balls of veal may be laid at top, and hard eggs. 
Cole, 188. Chap. XI.—OF SOUPS. 
Ohfervations on Soups. 
GREAT care is neceffary to be taken that the pots, or fauce- 
pans, and covers, be very clean, and free from all greafc 
and fand, and that they are well tinned, for fear of giving the 
broth or foups any braffy tafte, or of injuring the health of thofe 
who partake of the feveral difhes. When you make any \m\d 
of foups, particularly portable, vermicelli, or brown gravy foup, 
or any other that has roots or herbs in it, always obferve to lay 
the meat in the bottom of your pan, with a good lump of butter ; 
cut the herbs and roots fmall, lay them over your meat, cover 
it clofe, fet it over a very flow Are; it will draw all the virtue 
out of the roots or herbs, and turn it to a good gravy, and give 
the foup a very different flavor from putting water in at the 
flrft. When your gravy is aimed dried up fill your pan with 
water. When it begins to boil, take off the fat, and follow the 
directions of your receipt for what fort of foup you are making. 
When you make old peas foup, take foft water; for green peas 
hard is preferable; it keeps the peas of a better colour. When 
you make any white foup, do not put in cream till you take it 
off the fire. Always difh up your foups the laft thing. If it 
be a gravy foup, it will fkim over if you let it ftand. If it be a 
peas-foup, it often fettles, and the top looks thin. You muft ob- 
ferve in all broths and foups, that one thing does not tafte more 
than another, but that the tafte be equal, and that it has a fine 
agreeable relifh, according to what you defign it for; and you 
muft be fure that all the greens and herbs you put in are clean 
waflied and picked. Cole, 189. 
Rich Vermicelli Soup. 
Put four ounces of butter into a large tofling-pan; cut a 
knuckle of veal and a fcrag of mutton into fmall pieces about 
the fize of walnuts ; flice in the meat of a fhank of ham, with 
three or four blades of mace, two or three carrots, two parfnips, 
two large onions, with a clove ftuck in at each end. Cut in 
four or five heads of celery wafhed clean, a bunch of fweet 
herbs, eight or ten morels, and an anchovy. Cover the pan 
clofe, and fet it over a flow fire, without any water, till the 
gravy is drawn out of the meat; then pour the gravy into a 
pot or bafon; let the meat brown in the fame pan, and take 
care it does not burn. Then pour in four quarts of water, let 
it boil gently till it is wafted to three pints. Then ftrain it, and 
put the gravy to it; fet it on the fire, add to it two ounces of 
vermicelli, cut the niceft part of a head of celery, chyan pep- 
pepper, and fait to your tafte, and let it boil for four minutes. 152 
OF SOUPS. 
If not a good colour, put in a little browning, lay a fmall French 
roll in the foup-difh, pour in the foup upon it, and lay fome of 
the vermicelli over it. Mafon, 197. Rnjfald,4. Farley, 155. 
Another way. 
Take three quarts of the broth, and fome of the gravy mixed 
together, a quarter of a pound of vermicelli, blanched in two 
quarts of water ; put it into the foup, boil it up for ten minutes, 
and feafon with fait, if it wants any. Put it in your tureen, 
with the cruft of a French roll baked. GlaJJe, 126. 
For a middling difh, take about a quarter of a pound of ver- 
micelli, which you feald a moment in boiling water ; then drain 
it, and boil in good broth or gravy, and a bit of bacon. When 
boiled tender, take out the bacon, feafon it with fait, and Ikim 
off" the fat very clean ; it muft be ferved of a middling confid- 
ence. If you would make it of a crawfifh cullis, or any other, 
you will only mix it a moment before you ferve. If it is for 
meagre, feald your vermicelli as above, and boil it with fifii 
broth and butter; adding a liafon of yolks of eggs made with 
the fame broth and gravy. Dairytuple, 20. 
Vermicelli Soup, with Meat or Fi/h. 
Hare Soup. 
This being a rich foup, it is proper for a large entertainment, 
and may be placed at the bottom of the table, where two foups 
are required, and almond or onion foup be at the top. Hare 
foup is made thus :—Cut a large old hare into fmall pieces, and 
put it in a mug, with three blades of mace, a little fait, two 
large onions, a red herring, fix morels, half a pint of red wine, 
and three quarts of water. Bake it three hours in a quick oven, 
and then ftrain it into a tofiing-pan. Have ready boiled three 
ounces of French barley, or fago, in water. Then put the 
liver of the hare two minutes in fealding water, and rub it 
through a hair fieve, with the back of a wooden fpoon. Put 
it into the foup with the barley or fago, and a quarter of a pound 
of butter. Set it over the fire, and keep it ftirring, but do not 
let it boil. If you difapprove of the liver, you may put in crifped 
bread, fteeped in red wine. Farley, 156. 
Soup d-la-Reine. 
Take a knuckle of veal, and three or four pounds of lean 
beef, put to it fix quarts of water with a little fait. When it 
boils, Ikim it well, then put in fix large onions, two carrots, a 
head or two of celery, a parfnip, one leek, and a little thyme. 
Boil them all together till the meat is boiled quite down, then 
ftrain it through a hair fieve, and let it ftand about half an 
hour 5 then Ikim it well, and clear it off gently from the fet- 
tlings into a clear pan. Boil half a pint of cream, and pour it OF SOUPS. 
153 
«n tiie crumb of a halfpenny loaf, and let it foak well. Take 
half a pound of almonds, blanch and beat them as fine as pof- 
ble, putting in now and then a little cream to prevent them from 
oiling. Then take the yolks of fix hard eggs, and the roll that 
is foaked in the cream, and beat them all together quite fine. 
Then make your broth hot, and pour it to your almonds. 
Strain it through a line hair fieve, rubbing it with a fpoon till 
all the goodnefs is gone through into a ftew-pan, and ad 1 more 
cream to make it white. Set it over the fire, keep ftirring it 
till it boils, fkim off the froth as it rifes, foak the tops of two 
French rolls in melted butter, in a flew pan, till they are crifp, 
but not brown; then take them out of the butter, and lay 
them on a plate before the fire ; and a quarter of an hour be- 
fore you fend it to the table, take a little of the foup hot, and 
put it to the roll in the bottom of the tureen ; put your foup on 
the fire, keep ftirring it till ready to boil, then put it into your 
tureen, and ferve it up hot. Be fure you take all the fat off the 
broth before you put it to the almonds, or it will fpoil it •, and 
take care it does not curdle. Rnjfald, 7. Farley, 149. 
Soup Crejfy. 
Take a pound of lean ham, and cut it into fmall bits, and put 
at the bottom of a ftew-pan, then cut a French roll and put 
over the ham. Take two dozen heads of celery cut fmall, fix 
onions, two turnips, one carrot, cut and wafhed very clean, fix 
cloves, four blades of mace, two handfuls of water-creffes. Put 
them all into a ftew-pan, with a pint of good broth. Cover 
them clofe, and fweat it gently for twenty minutes; then fill 
it up with veal broth, and ftew it for four hours. Rub it 
through a fine fieve, or cloth, put it in your pan again j feafon 
it with fait and a little chyan pepper. Give it a fimtner up, 
and fend it to table hot, with fome French roll toafled hard in 
it. Boil a handful of creffes till tender, in water, and put it 
over the bread. Glajpy 126. Mafon, 196, Farley, 156. 
Slice all forts of roots, flow them in good butter, with dices 
of ham and veal; let them flew in the butter as long as you 
poflibly can without letting them burn; then add fome good 
broth; let it boil till your roots are become like a marmalade, 
then prefs it through a cullis-clo.thy add as much broth as ne- 
ceffary for your quantity of foup. If for meagre, inflead of 
veal and ham, ufe carps or pike, and meagre broth. Clermont, 
25- 
Another ’way. 
Almond Soup. 
Blanch a quart of almonds, and beat them in a marble mor- 
tar, with the yolks of fix hard eggs, till they are a fine pafle; 
mix them by degrees with two quarts of new milk, a quart of  OF SOUPS. 
cream, and a quarter of a pound of double refined fugar. beat 
fine ; ftir all well together. When it is well mixed, fet it over 
a flow fire, and keep it (birring quick all the while, till you find 
it is thick enough ; then pour it into your difh, and fend it to 
table. If you are not very careful, it will curdle. Majon, 205, 
from Glajfe, 156. 
Chop a neck of veal, and the ferag end of a neck of mutton 
into fmall pieces, put them in a large tofling-pan; cut in a 
turnip, with a blade or two of mace, and five quarts of water ; 
fet it over the fire, and let it boil gently till it is reduced to two 
quarts ■, ftrain it through a hair fieve into a clear pot, then put 
in fix ounces of almonds blanched and beat fine, half a pint of 
thick cream, and chyan pepper to your tafte. Have ready three 
fmall French rolls, made for that purpofe, the fize of a fmall 
tea-cup ; if they are larger, they will not look well, and drink 
up too much of the foup ; blanch a few Jordan almonds, and 
cut them lengthways, ftick them round the edge of the rolls 
flankways, then ftick them all over the top of the rolls, and put 
them in the tureen. When diflhed up, pour the foup upon the 
rolls. Thefe rolls look like a hedge-hog. Some French cooks 
give this foup the name of Hedge-hog Soup. Rajfald, 6. F » 
h> rS7* 
Another way. 
Put fix good rafhers of lean ham in the bottom of a ftew- 
pan ; then put over it three pounds of lean beef, and over the 
beef three pounds of lean veal, fix onions cut in flices, two car- 
rots, and two turnips fliced, two heads of celery, and a bundle 
of fweet herbs fix doves, and two blades of mace ; put a little 
water at the bottom, draw it very gently till it fticks, then put 
in a gallon of boiling water ; let it ftew for two hours, feafon 
with fait, and ftrain it oft'; then have ready a carrot cut in fmall 
pieces of two inches long, and about as thick as a goofe-quill, a 
turnip, two heads of leeks, two heads of celery, two heads of 
endive cut acrofs, two cabbage lettuces cut acrofs, a very little 
forrel,and chervil; put them in a ftew pan, and fweat them 
for fifteen minutes gently; then put them in your foup, boil it 
up gently for ten minutes; put it in your tureen, with 9. cruft 
of French roll. 
Soup Saute, or Gravy Soup, 
N. B. You may boil the herbs in two quarts of water for ten 
minutes, if you like them beft fo; your foup will be the clearer, 
Glajfe, 128. Farley, 161. 
Soup Saute, with Herbs. 
Of herbs or vegetables, you muft make fhift with celery and 
endives in the winter, but add a lettuce, if you can get it; pro- 
vide a duckling, or a chicken neatly blanched, and boil it in OF SOUPS. 
your foup, which is nothing more than broth or gravy. With 
the celery, &c. cut in bits about an inch long ; let it boil gently 
for an hour or fo; and, when it is almoft your time of dining, 
add a little fpinach, forrel, and chervil, chopped, but not fmall, 
and boll it about five minutes; prepare your crufts in a ftew- 
pan, and lay at the bottom of your dilh ; lay your duckling in 
the middle, and pour your foup over it ; and ferve it up with 
fome thin bits of celery for garnifh, or without, as you like 
beft. 
For the fummer feafon, you may add a handful of young peas, 
heads of afparagus, nice little firm bits of cauliflower, bottoms 
of artichokes, and many other things that the feafon affords. 
Verral, 9, 
Provide about ten or twelve pounds of gravy-beef, a knuckle 
of veal, and the knuckle part of a leg of mutton, a couple of 
fowls two old cocks wall do as well) and a gallon of water; 
let thefe ftew very foftly till reduced to one half fet them on 
to ftew the night before); add to them fome crufts of bread; 
put in a bunch of fweet herbs, fome celery, forrel, chervil and 
purftain if agreeable; or any of them may be left out. When 
it is ftrong and good, ftrain it ; fend it to table, with either a 
roaft or boiled fowl, or a piece of roafted or boiled neck of 
veal, in the middle, and fome fried bread in a plate. Cole, 194. 
Soup Sante the Englijh way. 
Craw-fi/h Soup. 
Boil about fifty frefh craw-fifh; pick out all the meat, which 
you mult lave ; pick out all the meat of a frefh lobfter, which 
you mud likewife lave; pound the fiielis of the craw fifii and 
lobfter fine in a marble mortar, and boil them in four quarts of 
water, with four pounds of mutton, a pint of green fplit peas, 
nicely picked and wafhed,a large turnip carrot, onion, mace, 
C'loves, anchovy, a little thyme pepper, and fait. Stew them 
on a flow fire till all the goodnefs is out of the mutton and 
fihells, tlien ftrain it through a lleye, and put in the tails of 
your craw-fifh and the lobfter-meat, but in very final! pieces, 
with the red coral of the lobfter, if it has any; boil it half an 
hour, and juft before you ferve it up, add a little butter melted 
thick and fmooth ; ftir it round feveral times when you put it 
in ; ferve it very hot; but do not put too much fpice in it. 
N. B. Pick out all the bags and the woolly part of your craw- 
fifh, before you pound them. Raffald. 13. Farley, 165. 
Prawns make an excellent foup, done juft in the fame man- 
ner ; hut you mull obferve, that there is a finall bag in the car- 
cafe, full of gravel, which muff be always taken out before you 
pound them for your ftock. Verral2l. OF SOUPS. 
Plumb Porridge for Chr if mas. 
Put a leg and dim of beef into eight gallons of water, and 
boil them till they are very tender. When the broth is drong, 
drain it out. Then wipe the pots, and put in the broth again. 
Slice fix penny loaves thin, cut off the tops and bottoms, put 
fome of the liquor to them, and cover them up, and let them 
ftand for a quarter of an hour. Then boil and drain it, and 
put it into your pot. Let them boil a little, and then put in 
five pounds of dewed raifins of the fun, and two pounds of 
prunes. Let it boil a quarter of an hour, then put in five 
pounds of currants clean wafhed and picked. Let thefe boil 
till they fwell, and then put in three quarters of an ounce of 
mace, half an ounce of cloves, and two nutmegs, all beat fine. 
Before you put thefe into the pot, mix them with a little cold 
liquor, and do not put them in but a little while before you 
take off the pot. When you take off the pot, put in three 
pounds of fugar, a little fait, a quart of fack, a quart of claret, 
and the juice of two or three lemons. You may thicken with 
fago in dead of bread, if you pleafe. Pour your porridge into 
earthen pans, and keep it for ufe. Farley, \6%. 
Soup and Bouillie. 
For the bouillie, roll five pounds of brifket of beef tight with 
a tape. Put it into.a dew-pan, with four pounds of the leg of 
mutton piece of beef, and about feven or eight quarts of water. 
Boil thefe up as quick as pofllble, Ikim it very clean ; add one 
large onion, fix or feven cloves, fome whole pepper, two or 
three carrots, a turnip or two, a leek, and two heads of celery. 
Stew this very gently, clofe covered, for fix or feven hours. 
About an hour before dinner, drain the foup through a piece 
of dimity that has been dipped in cold water. Put the rough 
fide upwards. Have ready boiled carrots cut like little wheels, 
turnips cut in balls, fpinach, a little chervil and forrel, two 
heads of endive, one or two of celery cut in pieces. Put thefe 
into a tureen, with a Dutch loaf, or a French roll dried, after 
the crumb is taken out. Pour the foup to thefe boiling hot. 
Add a little fait and chyan. Take the tape from the bouillie j 
lerve it in a feparate dilh •, madicd turnips, and fliced carrotsj 
in two little difiies. The turnips and carrots fhould be cut 
with an indrument that may be bought for that purpofe. Ma- 
Jon, 187. 
A Fra7fparent Soup. 
Cut the meat from a leg of veal in fmall pieces, and -when 
you have taken all the meat from the bone, break the bone in 
fmall pieces. Put the meat in a large jug, and the bones at top, 
with a bunch of Tweet herbs, a quarter of an ounce of mace. OF SOUPS. 
157 
half a pound of Jordan almonds, blanched and beat fine. Pour 
on it four quarts of boiling water; let it dand all night by the 
fire, covered clofe. The next day put it into a well-tinned 
fauce-pan, and let it boil (lowly till it is reduced to two quarts. 
Be fare you take the fcum and fat off as It riles, all the time it 
is boiling. Strain it into a punch-bowl, let it fettle for two 
hours, pour it into a clean fauce-pan, clear from the fcdiments, 
if any, at the bottom. Have ready three ounces of rice, boiled 
in water. If you like vermicelli bettor, boil two ounces. 
When enough, put it in, and ferve it up. Cole, 195. 
Green Peas Soup. 
Cut a knuckle of veal, and one pound of lean ham into thin 
dices ; lay the ham at the bottom of a foup-pot, the veal upon 
the ham ; then cut fix onions in dices, and put on two or three 
turnips, two carrots, three heads of celery cut fmall, a little 
thyme, four cloves, and four blades of mace. Put a little water 
at the bottom, cover the pot clofe, and draw it gently, but do 
not let it dick; then put in fix quarts of boiling water, let it 
dew gently for four hours, and fkim it well. Take two quarts 
of green peas, and dew them in fome of the broth till tender; 
then drain them off, and put them in a marble mortar, and beat 
them fine. Put the liquor in and mix them up, (if you have 
no mortar, you mud bruife them in the bed manner you can}. 
Take a tammy, or fine cloth, and rub them through till you 
have rubbed all the pulp out, and then put your foup into a 
clean, pot, with half a pint of fpinach juice, and boil it up for 
fifteen minutes- Seafon with fait and a little pepper. If your 
foup is not thick enough, take the crumb of a French roll, and 
boil it in a little of the foup, beat it in the mortar, and rub it 
through your tammy or cloth; then put in your foup and boil 
it up. Then put it in your tureen, with dice of bread toaded 
very hard. GlaJJe, 129. 
Another •way. 
Provide a peck of peas, fhell them, and boil them In fpring- 
water till they are foft; then work them through a hair lieve ; 
take the water that your peas were boiled in, and put in a 
knuckle of veal, three flices of ham, and cut two carrots, a 
turnip, and a few beet leaves, fhred fmall; add a little more 
water to the meat, fet it over the fire, and let it boil one hour 
and a half; then drain the gravy into a bowl, and mix it with 
the pulp, and put in a little juice of fpinach, which mud be beat 
and fqeezed through a cloth; put in as much as will make it 
look a pretty colour, then give it a gentle boil, which will take 
off the tade of the fpinach: flice in the whited part of a head 
of celery, pul in a lump of fugar the fize of a walnut, take a 
flice of bread, and cut it in little fquare pieces; cut a little bacon  OF SOUPS. 
the fame way, fry them a light brown, in frefh butter; cut a 
large cabbage lettuce in flices, fry it after the other, put it in 
the tureen with the fried bread and bacon : have ready boiled, 
a$ for eating, a pint of young peas, and put them in the foup, 
with a little chopped mint. If you like it, and pour it into your 
tureen. Raffald, 9. 
Take a pint of green peas, and a handful of forrel; boil in 
your broth and gravy on a flow fire, a neck of mutton ; which, 
when done, glaze it as a fricandeau, and ferve it all together* 
t)alrytripley 26. 
Soup a-ia-Moufquetairc. 
A Gammon Peas Soup. 
Take a quart of fplit peas, put to them a gallon of foft 
water, a little lean bacon, Or roaft-beef bones; wafh one head 
of celery, cut it, and put it in with a turnip, boil it till reduced 
to two quarts, then work it through a cullender, with a wooden 
fpoon ; mix a little flour and water, and boil it well in the 
foup, and flice in another head of celery, chyan pepper, and fait 
to your tafte ; cut a flice of bread in final! dice, fry them a 
light brown, and put them in your difh; then pour the foup 
over it. Farley, 160. 
'Another way. 
Cut two large onions, or three or four fmall ones, two car- 
rots, fome fpinach, celery, endive, and a turnip, into a ftew- 
pan ; fry them with a bit of butter, fo as to be as little greafy 
as poliible. Put them into a ftew-pan with four quarts of 
water, (if the foup is to be very rich, as much beef-broth), fome 
roafl-bcef bones, if they are to be had, a red herring, or a bit 
of lean bacon, and a quart of fplit peas. Let this flew gently 
till the peas are very foft; pulp them through a fine cullender, 
or a coarfe lieve. When cold, take off the top, heat the foup 
with celery boiled and cut to pieces, fpinach, endive, and a 
little chyan. Cut fome bread like dice, fry it very dry, put it 
into a tureen, and pour in the foup ; add a little dried mint 
rubbed very fine ; or if preferred, the herbs may be fried after 
they are boiled Some gravy that has run from a piece of meat 
is a great addition. If the foup does not appear quite thick 
enough, mix a little flour very fmooth, and add to it; but be 
fure to let it boil a few minutes, or the flour will tafle raw. 
The liquor of a leg of pork makes good peas-foup in a common 
way, or any boiled bones, Mofon, 194. 
Peas Soup without Meat. 
A Britifli herring, with a pint of peas, celery, &c. makes 
good peas-foup. CWc, 198. OP SOUPS. 
159 
White Peas Soup. 
Put four or five pduncls of lean beef into fix quarts of water, 
with a little fait, and as foon as it boils, take off the fcum. Put 
in three quarts of old green peas, two heads of celery, a little 
thyme, three onions, and two carrots. Boil them till the meat 
is quite tender, then ftrain it through a hair fieve, and rub the 
pulp of the peas through the fieve. Split the blanched part of 
threfe cofs-lettuces into four quarters, and cut them about an 
inch long, with a little mint cut finall. Then put half a pound 
of butter in a ftew-pan large enough to hold your foup, and put 
the lettuce and mint into the butter, with a leek fliced very thin, 
and a pint of green peas. Stew them a quarter of an hour, and 
fhake them frequently. Then put in a little of the foup, and 
ftew them a quarter of an hour longer. Then put in your foup, 
as much thick cream as will make it white, and keep ftirring it 
till it boils. Fry a French roll a little crifp in butter, put it at 
the bottom of your tureen, and pour over it your foup. Far- 
h> *s9* 
Skin two old partridges, and cut them into finall pieces, 
with three flices of ham, two or three onions fliced, and fomc 
celery; fry them in butter till they are as brown as they can 
be made without burning; then put them into three quarts of 
water with a few pepper-corns. Boil it flowly till a little more 
than a pint is confumed, then ftrain it, put in fome ftewed 
celery and fried bread. Glafe, 133. MnJont 198. Rnjfald, 14. 
Farley, 155. 
Partridge Soup. 
Soup d la Chartre. 
Take three or four fweetbreads well cleaned in warm water, 
and fealded in boiling; put them in your pot with fealded 
cocks’-combs, a faggot of parfley, green fhallots, three cloves, 
and a few mufhrooms •, ftew all with good broth on a flow fire ; 
have crufts of rolls well foaked in broth in the foup-dilh then 
put upon this the fweetbreads, mufhrooms, and cocks’-combs. 
Clermont y 19. 
Portable Soup for Travellers. 
Cut into finall pieces three large legs of veal, one of beef, and 
the lean part of half a ham. Put a quarter of a pound of butter 
at the bottom of a large cauldron, then lay in the meat and 
bones, with four ounces of anchovies, and two ounces of mace. 
Cut off the green leaves of five or fix heads of celery, wafh the 
heads quite clean, cut them finall, put them in with three large 
carrots cut thin, cover the cauldron clofe, and fet it over a mo - 
derate fire. When you find the gravy begins to draw, keep 
taking it up till you have got it all out, then put water in to cover 
the meat; fet it on the fire again, and let it boil flowly for four  OF SOUPS. 
hours, then ftrain It through a hair fieve into a clean pan, and 
let it boil three parts away; then ftrain the gravy that you drew 
from the meat, into the pan, let it boil gently yobferving to flcim 
the fat off as it rifes) till it looks thick like glue. You mull take 
great care, when it is near enough, that it does not burn ; put in 
chyan pepper to your tafte, then pour it on flat earthen diflies 
a quarter of an inch thick, and let it fland till the next day, and 
cut it out with round tins a little larger than a crown piece ; lay 
the cakes on diflies, and fet them in the fun to dry. This foup 
will anfwer beft to be made in frofty weather. When the cakes 
are dry, put them in a tin box, with writing-paper between 
every cake, and keep them in a dry place. This is a very 
ufeful foup to be kept in gentlemens’ families, for by pouring 
a pint of boiling water on one cake, and a little fait, it will 
make a good bafon of broth. A little boiling water poured on 
it will make gravy for a turkey or fowls. The longer it is kept 
the better. 
N. B. It will be neceflary to keep turning the cakes, as they 
dry. Raff aid, 2. Farley 15Q. 
Macaroni Soup, 
Mix three quarts of ftrong broth, and one of gravy. Take 
half a pound of fmall pipe-macaroni, and boil it in three quarts 
of water, with a little butter in it, till it is tender. Then ftrain 
it through a fieve. Cut it in pieces of about two inches in 
length, put it into your foup, and boil it up for ten minutes. 
Send it to table in a tureen, with the cruft of a French roll 
toafted. Glaffcy 126. Mafony 121. 
Soup au Bourgeois. 
Cut ten or a dozen heads of endive, and four or five bunches 
of celery into fmall bits; wafh them, let them be well drained 
from the water, and put into a large pan ; pour upon them four 
quarts of boiling water; fet on three quarts of beef gravy made 
for foup, in a large fauce-pan, ftrain the herbs from the water 
very dry. When the gravy boils, put them in. Cut oft the 
crufts of two French rolls, break them, and put into the reft. 
When the herbs are tender, the foup Is enough. A boiled 
fowl may be put into the middle, but it is very good without. 
If a white foup is liked better, it fliould be veal gravy. Cole, 
199- 
Onion Soup. 
Boil eight or ten large Spanifh onions in milk and water; 
change it three times. When they are quite foft, rub them 
through a hair ficve. Cut an old cock into pieces, and boil it 
for gravy, with one blade of mace. Strain it, and pour it 
upon the pulp of the onions ; boil it gently with the crumb of 
an old penny loaf, grated into half a pint of cream. Add OF SOUPS. 
161 
chyan pepper and fait to your tade. A few heads of afparagus, 
or boiled fpinach, both make it eat well and look very pretty. 
Grate a crud of brown bread round the edge of the dilh, Raf - 
fald, 8. 
Ox-Cheek Soup. 
Break the bones of an ox-cheek, and wafh them till they are 
perfectly clean. Then lay them in warm water, and throw in 
a little fait, which will fetch out the dime. Then take a large 
dew-pan, and put two ounces of butter at the bottom of it, and 
lay the flefhy fide of the cheek-bone in it. Add to it half a 
pound of fhank of ham cut in dices, and four heads of celery, 
with the leaves pulled off, and the heads wafhed clean. Cut 
them into the foup with three large onions, two carrots, a parf- 
nip diced, a few beets cut fmall, and three blades of mace. 
Set it over a moderate fire for a quarter of an hour, which will 
draw the virtue from the roots, and give to the gravy an agree- 
able drength. A very good gravy may be made by this me- 
thod, with roots and butter, adding only a little browning to 
give it a good colour. When the head has fimmered a quarter 
of an hour, put to it fix quarts of water, and let it dew till it is 
reduced to two quarts. If you would have it eat like foup, 
drain and take out the meat and the other ingredients, and 
put in the white part of a head of celery cut in fmall pieces, 
with a little browning to make it of a fine colour. Take two 
ounces of vermicelli, give it a fcald in the foup, and put it into 
the tureen, with the top of a French roll in the middle of it. 
If you would have it eat like a dew, take up the face as whole 
as pofixble, and have ready a boiled turnip and carrot cut in 
fquare pieces, and a dice of bread toaded and cut in fmall 
dice. Put in a little chyan pepper, and drain the foup through 
a hair fieveupon the meat, bread, turnip, and carrot. Farley, 
198. 
Soup Lorraine. 
Take a pound of Tweet almonds, blanch and beat them in a 
mortar, with a very little water to keep them from oiling; put 
to them all the white part of a large road fowl, and the yolks 
of four poached eggs; pound all together as fine as poffible. 
Take three quarts of drong veal broth; let it be very white, 
and Ikim off all the fat. Put it into a ftew-pan with the other 
ingredients, and mix them well together. Boil them fofdy 
over a ftove, or on a clear fire. Mix the white part of another 
road fowl very fine; feafon with pepper, fait, nutmeg, and a 
little beaten mace. Put in a bit of butter as big as an egg, and 
a fpoonful or two of the foup drained, and fet it over the dove 
to be quite hot. Cut two French rolls in thin dices, and fet 
them before the fire to crifp. Take one of the hollow rolls, 
which are made for oyder loaves, and fill it with thp mince ; 162 
OF SOUPS, 
lay on the top as clofe as poflible, and keep it hot. Strain the 
loup through a piece of dimity into a clean fauce-pan, and let 
it flew till it is the thicknefs of cream. Put the crifped bread 
in the difh or tureen, pour the fauce over it, and place the roll 
with the minced meat in the middle. Mufon, 191. 
Dauphin Soup. 
Put a few dices of lard in the bottom of your fauce-pan, 
diced ham and veal, three onions diced, a carrot and parlhip. 
Soak over the fire till it catches, then add weak broth or boil- 
ing water ; boil it on a dow fire till the meat is done. Pound 
the bread of a roaded fowl, fix yolks of hard eggs, as many 
fvveet almonds. Sift your broth, and add enough to your pound- 
ed compound as will fife it with a damine. Soak your bread 
till tender, in broth j warm your cull is without boiling, and 
mix it with as much broth as gives it a pretty thick confidence. 
You may garnifh this foup with a fowl, or knuckle of veal, as 
in all white foups. Clermont, 21. 
Afparngus Soup. 
Provide four or five pounds of beef, cut it into pieces; fet It 
over a fire, with an onion or two. a few cloves, and fome whole 
black pepper, a calf’s foot or two, a head or two of celery, and 
a very little hit of butter. Let it draw at a didance from the 
fire. Put in a quart of warm beer three quarts of warm beef 
broth, or water. Let thefe dew till enough. Strain it, take 
off the fat very clean, put in fome afparagus heads, cut fmall, 
{palates may be added, boiled very tender) and a toaded French 
roll, the crumb taken out. Cole, 201. 
Calf's Head Soup. 
After waffling a calf’s head clean, dew it with a bunch of 
Tweet herbs, an onion duck with cloves mace, pearl barley, and 
Jamaica pepper. When it is very tender, put to it fome dewed 
celery. Seafon it with pepper, and ferve it with the head in the 
middle. Cole, 202. 
Gravy Soup thickened ivith yellow Peas. 
Put in fix quarts of water, a fliin of beef a pint of peas, and 
fix onions. Set them over the fire, and let them boil gently 
till all the juice is out of the meat. Then drain it through a 
fieve; add to the drained liquor one quart of drong gravy to 
make it brown ; put in pepper and fait to your tads, 'i hen 
put in a little celery and beet-leaves, and boil it till they are 
tender. Rajdld, 11. 
Provide about two pounds of drag of mutton, the fame 
quantity of drag of veal, and four pounds of gravy beef. Put 
Gihlet Soup. OF SOUPS. 
163 
this meat into two gallons of water, and let it flew very foftly 
till it is a ftrong broth. Let it fland till it be cold, and Ikim 
off the fat. Take two pair of giblets, fcalded and cleaned, 
put them into the broth, and let them fimmer till they are 
very tender. Take out the giblets and drain the foup through 
a cloth. Put a piece of butter rolled in flour into a ftew-pan, 
make it of alight brown. Have ready, chopped fmall, fome 
parfley, chives, a little pennyroyal, and a little fweet marjoram. 
Put the foup over a very flow fire. Put in the giblets, fried 
butter, herbs, a little Madeira wine, fome fait, and fome chyan 
pepper. Let them flmmer till the herbs are tender, then fend 
the foup to table with the giblets in it. Cole, 7,02. 154 
Chap. XII.—SOUPS WITHOUT MEATS. 
CALCULATED FOR FAST DAYS. 
PUT half a pound of butter into a deep ftew-pan, fhake it 
about, and let it ftand till it has done making a noife ; then 
have ready fix middling onions peeled and cut fmall, throw 
them in, and fhake them about. Take a bunch of celery, 
clean wafhed and picked, cut it in pieces half as long as your 
finger, a large, handful of fpinach clean wafhed and picked,, a 
good lettuce clean wafhed (if you have it) and cut fmall, a little 
bundle of parfley chopped fine ; fhake all this well'together in 
the pan for a quarter of an hour, then fhake in a little flour ; 
ftir all together, and pour into the ftew-pan two quarts of boil- 
ing water. Take a handful of dry hardcruft, throw in a tea-fpoon- 
ful of beaten pepper, three blades of mace beat fine j ftir all 
together, and let it boil foftly for half an hour; then take it 
<>ff the fire, and beat up the yolks of two eggs, and ftir in, and 
one fpoonful of vinegar *, pour it into the foup-difh, and fend 
it to table. If you have any green peas, boil half a pint in the 
foup for change. Glajfe, 153. Mafon, with little variation, 
203. Farley, 152. 
Soup Maigre. 
Queen's Rice Soup Maigre. 
Take half a pound of rice, well wafhed in warm water, boil 
it tender in broth and butter ; make a gravy without colouring, 
with carp, onions, carrots, and parfnips. When it is ready to 
catch, add broth, and boil it fome time, then fift it; pound a 
dozen fweet almonds with fix hard yolks of eggs, a few bits of 
boiled fifh, crumbs of bread foakcd in milk or cream j mix all 
together with the gravy and fift it. Warm it without boiling, 
and ferve this cullis upon the rice. Dalrytnple, 30. 
Put a pound of rice and a little cinnamon to two quarts of 
water; cover it clofe, and let it fimmer very foftly till the rice 
is quite tender. Take out the cinnamon, then fweeten it to 
your palate j grate half a nutmeg, and let it ftand till it is cold ; 
then beat up the yolks of three eggs with half a pint of white 
wine. Mix them very well, and ftir them into the rice, fet 
them on a flow fire, and keep ftirring all the time for fear of 
curdling. When it is of a good thicknefs, and boils, take it up. 
Keep ftirring it till you put it into your difh. Glajfe, 15 5. 
Farley, 164. 
Rice Soup. 
Oyjler Soup. 
Take a proper quantity of fifh ftock 5 then take two quarts SOUPS WITHOUT MEAT. 
165 
of oyfters without the beards *, beat the hard part in a mortar, 
with, the yolks of ten hard eggs; put them to the fifh flock, 
fet it over the fire ; feafon it with pepper, fait, and grated nut- 
meg. When it boils, put in the eggs ; let it boil till it is of a 
good thicknefs, and like a fine cream. Majon, 202. Farley, 
166. 
Make your flock of any fort of fifh the place affords; let 
there be about two quarts: take a pint of oyfters, beard them, 
put thpm into a fauce-pan, ftrain the liquor, let them flew two 
er three minutes in their own liquor j then take the hard parts 
of the oyfters, and beat them in a mortar with the yolks of four- 
hard eggs ; mix them with fome of the foup j put them with 
the other part of the oyfters and liquor into a fauce-pan, a little 
nutmeg, pepper and fait; ftir them well together, and let it 
boil a quarter of an hour, Difh it up, and fend it to table. Cole, 
204. 
Another way. 
Green Peas Soup. 
In fhelling your peas, feparate the old ones from the young, 
and boil the old ones foft enough to ftrain through a cullen- 
der ; then put the liquor, and what you drained through, to 
the young peas, which muft be whole, and fome whole pepper, 
mint, and a little onion Hired fmall j put them in a large fauce- 
pan, with near a pound of butter; as they boil up, fhake in 
fome flour j then put in a French roll fried in butter, to the 
foup; you muft feafon it to your tafte with fait and herbs. 
When you have done fo, add the young peas to it, which muft 
be half boiled firft. You may leave out the flour, if you think 
proper, and inftead of it, put in a little fpinach and cabbage 
lettuce, cut fmall, which muft be fried in butter, and well mixed 
with the broth, Rajfald, 12. 
Another way* 
801 l a quart of old green peas in a quart of water, till they 
are as tender as pap, then lirain them through a lieve, and boil 
a quart of young peas in that water. In the mean time put 
the old peas into a fieve, pour half a pound of melted butter 
over them, and ftrain them through a ileve with the back of a 
fpoon, till you have got all the pulp. When the young peas are 
boiled enough, add the pulp and butter to the young peas and 
liquor j ftir them together till they are fmooth, and feafon with 
pepper and fait. You may fry a French roll, and let it fwim in 
the difh. If you like it, boil a bundle of mint in the peas. GlaJTey 
Js3* 
Mrs, Mafon, page 204, has the fame receipt in different 
words.  SOUPS WITHOUT MEAT. 
Onion Soup, 
Brown half a pound of butter with a little flour ; takd care 
It does not burn. When it has done hiding, flice a dozen of 
large white onions, fry them very gently till they are tender; 
then pour to them, by degrees, tiro quarts of boiling water, 
fhaking the pan well round as it is poured in j add alfo a cruft 
of bread. Let it boil gently for half an hour; feafon it with 
pepper and fait. Take the top of a French roil, and dry it at 
the fire; put it into a fauce-pan with fovne of the foup to foak 
it j then put it into the tureen. Let the foup boil feme time 
after the onions are tender, as it gives the foup a great rich- 
nefs j ftrain it off, and pour it upon the French roll, Mafony 
203. 
Eel Soup. 
Take a pound of eels, which will make a pint of good foup, 
or any greater quantity of eels, in proportion to the quantity of 
foup you intend to make. To every pound of eels, put a quart 
of water, a cruft of bread, two or three blades of mace, a little 
whole pepper, an onion, and a bundle of fweet herbs. Cover 
them clofe, and let them boil till half the liquor is wafted ; then 
ftrain it, and toaft fome bread ; cut it fmall, lay the bread into 
your difh, and pour in the foup. If you have a ftew-hole, fet 
the difh over it for a minute, and fend it to table. If you find 
your foup not rich enough, you may let it boil till it is as thick 
as you would have it. You may add a piece of carrot to brown 
it, Farley, 167. 
Peas Soup. 
Put a quart of fplit peas into a gallon of water to boil. 
When they are qutte foft, put in half a red herring, or two 
anchovies, a good deal of whole pepper, black and white, two 
or three blades of mace, four or five cloves, a bundle of fweet 
herbs, a large onion, the green tops of a bunch of celery, and 
a good bundle of dried mint; cover them clofe, and let them 
boil foftly till there is about two quarts j then ftrain it off, and 
have ready the white part of the celery wafhed clean, and cut 
fmall and ftewed tender in a quart of water, fome fpinach 
picked and wafhed clean, put to the celery, let them ftew till 
the water is quite wafted, and put it to your foup. 
Take out the crumb of a French roll, fry the cruft brown in 
a little frefh butter 5 take fome fpinach, ftew it in a little butter, 
after it is boiled, and fill the roll; take the crumb, cut it in 
piecebeat it in a mortar with a raw egg, a little fpinach, and a 
Jittle forrel a little beaten mace, a little nutmeg, and. an an- 
chovy ; then mix it up with your hand, and roll them into balls 
with a little flour, and cut fome bread into dice, and fry them 
crifp 5 pour your foup into your difh, put in the balls and bread, SOUPS WITHOUT MEAT. 
and the roll in the middle. Garnish your difh with fpinach. 
If it want fait, you mud feafon it to your palate; rub in fume 
dried mint. Gla/fe, 152. 
Mujfel Soup. 
Wafh a hundred models very clean, and put them into a 
fauce-pan till they open, then take them from the (hells, beard 
them, and drain the liquor through a lawn deve *, beat a dozen 
craw-fifh very tine, with as many almonds blanched in a mor- 
tar ; then take a carrot and a (mall parfnip (craped, and cut in 
dices, fry them in butter ; take the muflel liquor, with a fmall 
bunch of Tweet herbs, a little parfley and horfe radifh, with the 
craw-fith and almonds, a little pepper and fait, and half the 
muflels, with a quart of water or more ; let it boil till all the 
goodnefs is out of the ingredients, then drain it off to two 
quarts of the white dfh-dock; put it into a fauce-pan j put in 
the red of the mudels, a few mulhrooms and truffles, a leek 
waffled and cut fmall j take two French rolls, cut out the 
crumb, fry it brown, cut it into little pieces, and put it into the 
foup •, let it boil together for a quarter of an hour, with the fried 
Carrot and parfnip; at the fame time, take the crud of the roll, 
and fry them crifp. Take the other half of the mudels, a 
quarter of a pound of batter, a fpoonful of water ; (hake in a 
little flour, fet them on the fire till the butter is melted j feafon 
it with pepper and fait, then beat the yolks of three eggs, put 
them in, dir them all the time for fear of curdling; grate a 
little nutmeg. When it is thick and fine, fill the rolls, pour 
the foup into the tureen, and fet the rolls in the middle. Coley 
206. 
Barley Soup. 
To a gallon of water put half a pound of barley, a blade or 
two of mace, a large crud of bead, and a little lemon-peel. 
Let it boil till it comes to two quarts; then add half a pint of 
white wine, and fweeten to your palate. Colet 207. 
Scate Soup. 
Having fkinned and waffled two pounds of fcate, boil it In fix 
quarts of water. When it is boiled, take the meat from the 
bones •, take two pounds of flounders, wafh them clean, put 
them into the water the fcate was boiled in, with feme lemon- 
peel, a bunch of fweet herbs, a few blades of mace, fome horfe- 
radiffl, the crud of a penny loaf, a little parfley, and the bones 
of the fcate j cover it very dole, and let it dmmer till it is 
reduced to two quarts; then drain it off, and put to it an 
ounce of vermicelli; fet it on the fire, and let it boil very foft- 
ly. Take one of the hollow rolls which are made for oyders, 
and fry it in butter. Take the meat of the fcate, pull it into 
little dices, put it into a fauce-pan, with two or three fpoonfuls 168 
SOUPS WITHOUT MEAT. 
of the foup ; fhake into it a little flour and a piece of butter, 
fome pepper and fait; fhake them together in a fauce-pan 
till it is thick, then fill the roll with it; pour the foup into 
the tureen, put the roll into it, and fend it to table. Mafony 
2or. 
Mr. Farley page 168, has the fame receipt in fubflance, 
though expreffed in different words. 
Mrs. GlnJ]ey page 155, has alfo the fame receipt; to whom 
Mrs. Mafoti and Mr. Farley appear to be indebted. 
Egg Soup. 
Beat the yolks of two eggs in a difli, with a piece of butter, 
as bigas a hen’s egg ; take a tea-kettle of boiling water in one 
hand, and a fpoon in the other. Pour in about a quart, by 
degrees, then keep ftirring it well all the time, till the eggs 
are well mixed, and the butter melted. Then pour it into a 
fauce-pan, and keep ftirring it all the time till it begins to fim- 
mer. Take it off the fire, and pour it between two vefiels, out 
of one into another, till it is quite fmooth, and has a great froth. 
Set it on the fire again, keep ftirring it till it is quite hot, then 
pour it into your foup-difh, and fend it hot to table. Farleyy 
165. 
Milk Soup. 
Put into two quarts of milk, two flicks of cinnamon, two 
bay leaves, a very little bafket fait, and a very little fugar; then 
blanch half a pound of fvveet almonds while the milk is heat- 
ing ; beat them up to a pafle in a marble mortar, mix with 
them, by degrees, forae milk. While they are beating, grate 
the peel of a lemon with the almonds and a little of the juice; 
then ftrain it through a coarfe fieve, and mix it with the milk 
that is heating in the flew-pan, and let it boil up. 
Cut fome fiices of French bread, dry them before the fire, 
foak them a little in the milk, lay them at the bottom of the 
tureen, and pour in the foup. Cole, 208. 
Milk Soup the Dutch way. 
Boil a quart of milk with cinnamon and moift fugar; put 
fippets in the difh, pour the milk over it, and fet it over a char- 
coal fire to limmer till the bread is foft, Take the yolks of 
two eggs, beat them up, and mix it with a little of the milk, 
and throw it in. Mix it all together, and fend it up to table. 
Cole, 208. 
Turnip Soup Italian fajjjion. 
Cut turnips in what fhape you pleafe, colour them with but- 
ter in a flew-pan, and two fpoonfuls of oil ; add fiices of roots. 
Soc. and boil them in good fifh gravy; give it a confiftcnce 
with any fort of porridge. Clermont, 25. Chap. XIII.—GRAVIES AND BROTHS. 
Brown Gravy without Meat. 
MELT a piece of butter as big as a walnut in a faucepan ; 
ftir it round, and when the broth finks, duft Tome flour 
in it. Then take half a pint of fmall beer that is not bitter, 
and half a pint of water, a fpoonful of walnut-liquor, or 
catchup, the fame quantity of mufhroom liquor, one anchovy, 
a little blade of mace, feme whole pepper, and a bit of carrot. 
Let it fimmer for a quarter of an hour, and then ftrain it off, 
Ufe it for fifh or fowl. Mafon, 327. 
Good hrown Gravy. 
To half a pint of beer or ale that is not bitter, put half a 
pint of water, an onion cut fmall, a little bit of lemon-peel cut 
fmall, three cloves, a blade of mace, fome whole pepper, a 
fpoonful of mufhroom-pickle, a fpoonful of walnut-pickle, a 
fpoonful of catchup, and an anchovy, Firft put a piece of but- 
ter into a fauce-pan, as big as an hen’s egg *, when it is melted, 
fhake in a little flour, and let it be a little brown ; then by de- 
grees ftir in the above ingredients, and let it boil a quarter of an 
hour, then ftrain it, and it is fit for fifh or roots. Cole, 209. 
Gravy for a ‘Turkey, Fowl, or Ragoo. 
Take a pound of lean beef, cut and hack it well, then flour 
It well. Put a piece of butter, as big as an hen’s egg, in a ftew- 
pan ; when it is melted, put in your beef, fry it on all fides a 
little brown j then pour in three pints of boiling water, and a 
bundle of fweet herbs, two or three blades of mace, three or 
four cloves, twelve whole pepper-corns, a little bit of carrot, a 
little piece of cruft of bread-toafted brown ; cover it clofe, and 
let it boil till there is about a pint or lefs. Then feafon it with 
fait, and ftrain it off. Glajfe, 125. 
To wake Gravy. 
As gravy is not always to be procured, efpecially by thofe 
who live remote from large towns, in fuch cafes the follow- 
ing directions may be ufeful: When your meat comes from 
the butcher’s, take a piece of beef, veal and mutton, and cut 
them into fmall pieces. Take a large deep fauce-pan, with a 
cover, lay your beef at bottom, then your mutton, then a very 
little piece of bacon, a ft ice or two of carrot, fome mace, cloves, 
whole black and white pepper, a large onion cut in fliecs, a 
bundle of fweet herbs, and then lay in your veal. Cover it 
clofe over a flow fire for fix or feven minutes, and fhake the 
fauce-pan often; then duft fome flour into it, and pour in boil-  GRAVIES AND BROTHS. 
Inp water till the meat is fomething more than covered. Cover 
it clofe again, and let it flew till it is rich and good. Then Tea- 
fon it to your tafle with fait, and ftrain it off ; when you will 
have a gravy that will anfwer moft purpofes, Farley, 137. 
Gravy fra Fowl, when you have neither Meat nor Gravy ready. 
Boil the neck, liver, and gizzard of the fowl in half a pint 
of water, with a little piece of bread toaffed brown, a little pep- 
per and fait, and a little bit of thyme. Let them boil till there 
is a quarter of a pint; then pour in half a glafs of red wine, 
boil it, and ftrain it, then hruife the liver well in, and ftrain it 
again, thicken it with a little piece of butter rolled in flour, 
and it will be very good. 
An ox’s kidney makes good gravy, cut all to pieces, and 
boiled with fpices, &c. Cole, 210. 
Beef Gravy. 
Take fome lean beef, according to the quantity of gravy 
that is wanted, cut it into pieces ; put it into a ftew-pan, with 
an onion or two lliced, and a little carrot; cover it clofe, fet 
it over a gentle fire ; pour off the gravy as it draws from it, 
then let the meat brown, turning it that it may not burn. 
Pour over it boding water ; add a few cloves, pepper-corns, a 
bit of lemon-peel, a bunch of fweet herbs. Let this flmmer 
gently; ftrain it with the gravy that was drawn from the meat. 
Adda fpoonful of catchup and fome fait. 
A pound of meat will make a pint of gravy. ACafori, 328. 
Mutton or Veal Gravy. 
Take your mutton or veal, cut and hack it very well, fet it 
on the fire with water, fweet herbs, mace and pepper. Let it 
boil till it is as good as you would have it, then ftrain it off. 
Your great cooks always, if they can, chop a partridge or two 
and put into gravies. Cole, 210. 
A Jlroftg FIJI} Gravy 
Take two or three eels, or any other fifh you may have; 
Ikin or fcale them, gut them and wafti them from grit, cut 
them In little pieces, put them into a ftew-pan, cover them 
with water, a little cruft of bread toafted brown, a blade or two 
of mace, and fome whole pepper, a few fweet herbs and a very 
little bit of lemon-peel. Let it boil till it is rich and good ; then 
have ready a piece of butter, according to your gravy. If a 
pint, as big as a walnut. Melt it in the fauce-pan, then fhake 
in a little flour, tofs it about till it is brown, and then ftrain 
in the gravy to it. Let it boil a few minutes, and it will be 
good. Glajfe, 127, GRAVIES AND BROTHS. 
Mutton Broth. 
Cut a neck of mutton, of about fix pounds, into two, and 
boil the fcrag in about four quarts of water. Skim it well, and 
put in a little bundle of Tweet herbs, an onion, and a good 
cruft of bread. Having boiled this an hour, put in the other 
part of the mutton, a turnip or two, Tome dried marigolds, a few 
chives chopped fine, and a little parfley chopped fmall. Put 
thefe in about a quarter of an hour before your broth is enough, 
and feafon it with fait You may, if you choofe it put in a 
quarter of a pound of barley or rice at firft. Some like it 
thickened with oatmeal, and Tome with bread, and Tome have it 
feafoned with mace, inftead of Tweet herbs and onion ; but 
thefe are mere matters of fancy, on which the difference of 
palates muft determine. If you ufe turnips for fauce, do not 
boil them all in the pot with the meat, but Tome in the fauce pan, 
by themfelves, other wife the broth will tafte too ftrong of 
them. Farley, 150. From GlaJJe, 132. 
Another way. 
Boil a fcrag of mutton in between three and four quarts of 
water j ficim it as Toon as it boils, and put to it a carrot, a tur- 
nip, a cruft of bread, an onion, and a fmall bundle of herbs; 
let thefe ftew. Put in the other part of the neck, that it may 
be boiled tender, when enough, take out the mutton, and 
firain the broth. Put in the mutton again, with a few dried 
marigolds, chives, or young onions, and a little parfley chopped ; 
boil thefe about a quarter of an hour. The broth and mutton 
may be ferved together in a tureen ; or the meat in a Teparate 
difh. Do not fend up the fcrag, unlefs particularly liked. 
Some do not like herbs : the broth muft then be drained off-. 
Send up maflied turnips in a little difh. The broth may be 
thickened either with crumbs of bread or oatmeal. Mafon. 
Veal Broth. 
Take a knuckle of veal, ftew it in about a gallon of water, 
two ounces of rice or vermicelli, a little fait, and a blade of 
mace. Cole, 211. 
Scotih Barley Broth. 
Chop a leg of beef all to pieces, boil it in three gallons of 
water, with a piece of carrot, and a cruft of bread, till it is 
half boiled away ; then ftrain it otF, and put it into the pot 
again with half a pound of barley, four or five heads of celery 
wafhed clean and cut fmall, a large on'orn a bundle of Tweet 
herbs, a little parfley chopped fmall, ar.d a few marigolds. Let 
it boil an hour. Take an old cock, or a large fowl, clean pick- 
ed and wafhed, and put it into the pot, boil it till the broth is 172 
GRAVIES AND BROTHS. 
<]uite good; then feafon it with fait, and fend to table, with 
the fowl in the middle. This broth is very good without the 
jowl. Take out the onion and fweet herbs before you fend it 
to table. 
This broth is very good, when made with a Bleep’s head 
inftead of a leg of beef; but you muft chop the head all to 
pieces. Cole, 211. 
Beef Broth. 
Break the bone of a leg of beef in two or three places, put 
5t into a gallon of water, two or three blades of mace, a little 
parfley, and a cruft of bread ; boil the beef very tender, ftrain 
the broth, and pour it into a tureen ; if agreeable, the meat may 
be put] in with it. Toaft fome bread, cut it into fquares, and 
put it in a plate. Cole, 212. 
Strong Beef Broth to keep for ufe. 
Take part of a leg of beef, and the fcrag end of a neck of 
jnutton, break the bones in pieces, and put to it as much water 
sis will cover it, and a little fait ; and when it bolls, fkim it 
clean, and put into it a whole onion ftuck with cloves, a bunch 
of fweet herbs, fome pepper, and a nutmeg quartered. Let 
thefe boil till the meat is boiled in pieces, and the ftrength 
boiled out of it. Strain it out, and keep it for ufe. Glajfe, 206. 
Mafon, 128, 
felly Broth 
Put in your pot or ftew-pan Bices of beef, a fillet of veal, a 
fowl, one or two partridges, according to the quantity required \ 
jput it on the fire till it catches a little, and turn the meat now 
;and then to give it a proper colour ; then add fome good clear 
boiling broth, and fealded roots, as carrots, turnips, parfnips, 
parfley-roots, celery, large onions, a few cloves, a fmall bit of 
nutmeg, and fome whole pepper; boil it upon a flow fire about 
four or five hours with attention, and add a few cloves of garlic 
or fhallot, a fmall faggot or bunch of parftey and thyme tied to- 
gether ; when it is of a good colour, lift it ; it ferves for fauces, 
and to add ftrength to your foups, particularly thofe made of 
herbs. Clermont, 3. 
Chicken Broth. 
Take an old cock, or large fowl, and flay it; pick off all 
the fat, and break it to pieces with a rolling pin ; put it into 
two quarts of water, with a good cruft of bread and a blade 
of mace; let it boil foftly till it is as good as you would have 
it; it will take five or fix hours doing. Then pour it off, put 
a quart more boiling water to it, and cover it clofe ; let it boil 
foftly till it is good, and then ftrain it oft"; feafon with a very GRAVIES AND BROTHS. 
little fait. When you boil the chicken, fave the liquor ; and 
when the meat is eat take the bones, break them, and put them 
to the liquor you boiled the chicken in, with a blade of mace* 
and a cruft of bread, Cole, 212. 
Broth to fweeten theJharpnefs of the blood. 
Slice half a pound of veal *, boil it in three pints of water, 
with five or fix craw-fifh, pounded ; add to it white endives, 
a fmall handful of chervil, and as much purflain, three or four 
lettuces, all coarfely chopped; reduce the liquid to half, and 
ftrain it through a cloth or ftamine, without fkimming it. C/cr- 
niont, 5. Chap. XIV. FRICASSEES. 
To fricajfee Chickens. 
KIN your chickens, andcut them in fmall pieces, wafh them 
y in warm water, and then dry them very clean with a cloth ; 
fcafon them with pepper and fait, and then put them into a 
flew-pan with a little fair water, and a good piece of butter, a 
little lemon-pickle, or half a lemon, a glafs of white wine, one 
anchovy, a little mace and nutmeg, an onion {luck with cloves, 
a bunch of lemon-thyme, and fweet marjoram-, let thefe flew 
together till your chickens are tender, and then lay them on 
your difh ; thicken the gravy with flour and butter, flrain it, 
then beat the yolks of three eggs a little, and mix them with a 
large tea-cupful of rich cream, and put it in your gravy, and fhake 
it over the fire, but do not let it boil, and pour it over your 
chickens. Raff aidy 125. 
Take your rabbits or chickens, and fkin the rabbits but not 
the chickens, then cut them into fmall pieces, and rub them 
over with the yolks of eggs. Have ready fome grated bread, 
a little beaten mace, and a little grated nutmeg mixed together, 
and then roll them in it; put a little butter into a flew-pan, 
and when it is melted, putin your meat. Fry it of a fine 
brown, and take care they do not flick to the bottom of the 
pan ; then pour the gravy from them, and pour in half a pint 
of brown gravy, a glafs of white wine, a few mufhrooms, or 
two fpoonfuls of the pickle, a little fait (if wanted) and a piece 
of butter rolled in flour. When it is of a fine thicknefs, difh 
it up, and fend it to table. You may add truffles and morels, 
and cocks’ combs. Glajfe, 22. . 
A brown fricajfee of Chickens or Rabbits. 
A white fricajfee of Chickens or Rabbits. 
Skin them, cut them to pieces, lay them in warm water; 
flew them in a little water, with a piece of lemon-peel, a little 
white wine, an anchovy, an onion, two or three cloves, a bunch 
of fweet herbs. When tender, take them out, flrain the 
liquor, put a very little of it into a quarter of a pint of thick 
cream, with four ounces of butter, and a little flour; keep it 
conftantly flirring till the butter is melted; put in the chickens, 
a little grated lemon-peel and pounded mace, a little lemon- 
juice and mufhroom-powder ; fhake all together over the fire. 
If agreeable, put in pickled mufhrooms, and omit the lemon- 
juice. Mafo/iy 266. 
N. B. You may fricaflee lamb, veal, and tripe, in the fame 
manner. FRICASSEES. 
To fricaJJ'ee Rabbits brown 
Cut them up as for eating, fry them in butter a light brown, 
put them in a tolling pan, with a pint of water, a tea-fpoonful 
of lemon-pickle, a large fpoonful of mufhroom catchup, the 
fame of browning, one anchovy, a llice of lemon chyan pepper 
and fait to your tafte ; ftew them over a flow fire till they are 
enough; thicken your gravy and ftrain it, dilh up your rab- 
bits, and pour the gravy over. Cole, 214. 
To fricaffee Rabbits white. 
Having cut up your rabbits, put them into a tofling-pan, 
with a pint of veal gravy, a tea-fpoonful of lemon-pickle, one 
anchovy, a flice of lemon, a little beaten mace, chyan pepper 
and fait; flew them over a flow fire. When they are enough, 
thicken your gravy with flour and butter; brain it, then add 
the yolks of two eggs mixed with a large tea-cupful of thick 
cream, and a little nutmeg grated in it; do not let it boil, and 
ferve it up. Coley 214. 
To fr 'coffee Tripe. 
Cut a piece of double tripe in pieces of about two inches; put 
them in a fauce-pan of water with an onion, and a bundle of 
fw set herbs ; boil it till it is quite tender, then have ready abi- 
Ihamel made thus : Take fome lean ham, cut it in thin pieces, 
and put it in a frew-pan, and fome veal, having firft cut oft' the 
fat, put it over the ham ; cut an onion in flices, fome carrot 
and turnip, a little thyme, cloves, and mace, and fome frelh 
mulhrooms chopped ; put a little milk at the bottom, and draw 
it gently over the fire. Be careful it does not fcorch, then put 
in a quart of milk, and half a pint of cream ; flew it gently 
for an hour, thicken it with a little flour and milk, fealbn it 
with fait, and a very little chyan pepper bruifed fine; then 
ftrain it off through a tammy ; put your tripe into it, tofs it up, 
and add fome force-meat balls, mulhrooms and oyfters blanch- 
ed ; then put it into your dilh, and garnifh with fried oyfters, 
or fweet-breads, or lemons. Glajfe, 24. 
Cut Tome nice white tripe into flips, put it into fome boiled 
gravy with a little cream and a bit of butter mixed with flour ; 
flir it till the butter is melted; add a little white wine, lemon- 
peel grated, chopped parfley, pepper and fait, pickled mufh- 
rooms or lemon-juice; fhake all together; hew it a little. 
Mafony 13c. 
Another way. 
To fricajjee Ox Palates. 
Clean your palates very well, put them into a ftew-pot, and 
cover them with water, fet them in the oven for three or four 
hours. When they come from the oven, flrip off the fkins.  FRICASSEES. 
and cut them in fquare pieces; feafon them with mace, nut- 
meg, chyan, and fait *, mix a fpoonful of flour with the yolks of 
two eggs, dip in your palates, and fry them a light brown, then 
put them in a fleve to drain. Have ready half a pint of veal 
gravy, with a little caper liquor, a fpoonful of browing, and a 
few mufhrooms; thicken It well with flour and butter, pour it 
hot on your difh, and lay in your palates. Garnifh with fried 
parfley and barberries. Raff aid, 120. 
Another way. 
Boil and peel your palates, and cut them in fmall fillets; put 
them into a ftew-pan with a little butter, a flice of ham, mufh- 
rooms, a nofegay*, two cloves, a little tarragon, a glafs of white 
wine, and broth ; fimmer them till they are quite tender ; add 
fait, pepper, and a little chopped parfley. When ready to 
ferve, add a liafon made of three yolks of eggs, cream, and 
fome bits of good butter j and add the fqueeze of a lemon 
when ready. Clermont, 55. 
To fricajfee Calves Tongues. 
Get two tongues, which are enough for a fmall difh •, boil 
them till the flein comes well off the ragged parts, and flice 
them very thin, put them into a ftew-pan with a ladle or two of 
broth, and put in a bunch of onions and parfley, a blade of 
mace, pepper and fait. Let all flew foftly till very tender, and 
liafon, pour it in when boiling hot, cover it clofe, and let it re- 
main fo till your time of dinirig; move it upon a ftove for a 
minute or two, fqueeze in a lemon or orange, and diih it up, 
Verral, 122. 
To fricajfee Neats Tongues. 
Boil your neats tongues till they are tender, peel them, cut 
them into flices, and fry them in freflt butter; then pour out 
the butter, put in as much gravy as you want for fauce, a bun- 
dle of fweet herbs, an onion, fome pepper and Fait, a blade or 
two of mace, and a glafs of white wine. Having fimmered all 
together about half an hour, take out the tongues, ftrain the 
gravy,and put both that and the tongues into the ftew-pan again. 
Beat up the yolks of two eggs, a little nutmeg grated, and a 
fmall piece of butter rolled in flour. Shake all together for 
four or five minutes, and difh it up, Farley, 85. 
To fricajfee Calf's Feet. 
Boil the feet, take out the long bones, fplit them, and put 
them into a ftew-pan, with fome veal gravy, and a very little 
white wine ; beat the yolks of two or three eggs with a little 
cream, and put to them a little grated nutmeg, fome fait, and 
* A faggot of parfley, onions,fh allot'ss C/V. FRICASSEES. 
a piece of butter; dir it till it is of a proper thicknefs. Cole, 
2i6. 
To fricajfee Pigeons. 
Cut your pigeons as you would do chickens for fricaflee, 
fry them a light brown, then put them into fome good mut- 
ton gravy, and dew them near half an hour; then put in half 
an ounce of morels, a fpoonful of browning, and a dice of le- 
mon ; take up your pigeons, and thicken your gravy ; drain it 
over your pigeons, and lay round them force-meat balls, and 
garnifh with pickles. Rajfald, 133. Farley, 84. 
To fricajfee Lamb Cutlets. 
Cut a leg of lamb into thin cutlets acrofs the grain, and put 
them into a dew-pan ; in the mean time make fome good broth 
with the bones, lhank, &c. enough to cover the collops ; put it 
into the dew-pan, and cover it with a bundle of fweet herbs, 
an onion, a little cloves and mace tied in a mudin rag, and 
dew them gently for ten minutes ; then take out the collops, 
fkim off the fat, and take out the fweet herbs and mace; 
thicken it with butter rolled in dour, feafon it with fait and a 
little chyan pepper, put in a few mudirooms, truffles, and 
morels, clean wafhed, fome force-meat balls, three yolks of 
eggs beat up in half a pint of cream, and fome nutmeg grated. 
Keep dirring it one way till it is thick and fmooth, and then 
put in your collops. Give them a tofs up, take them out with 
a fork, and lay them in a difh ; pour the fauce over them, and 
garnilh with beet-root and lemon. Mafon, i7i. 
Having fcalded two or three fweetbreads, dice them, and 
dip them in the yolk of an egg, mixed with pepper, fait, nut- 
meg, and a little dour; fry them a nice brown, thicken a little 
good gravy with fome dour ; boil it well; add chyan, catchup, 
or mufhroom powder, a little juice of lemon ; dew the fweet- 
breads in this a few minutes; garnifh with lemon. Cole, 217. 
To fricajfee Sweetbreads brown. 
To fricajfee Sweetbreads white. 
Scald and dice your fweetbreads, put them Into a toding-pan 
with a pint of veal gravy, a fpoonful of white wine, the fame 
of mufhroom catchup, and a little beaten mace; dew them a 
quarter of an hour, thicken your gravy with dour and butter a 
little before they are enough. When you are going to did* 
them up, mix the yolk of an egg with a tea-cupful of thick 
cream and a little grated nutmeg; put it into your toding-pan, 
and fhake it well over the fire, but do not let it boil; lay your 
fweetbreads on your difh, and pour your fauce over them, 
Garnilh with pickled red beet-root and kidney beans, Raf- 
faldy p9.  fricassees. 
To fricaffee Eels, 
Skin three or four large eels, and notch them from end to 
end, cut them Into four or five pieces each, and lay them in 
fome fpring water for half an hour to crimp them; dry them 
in a cloth, and tofs them over the fire a few minutes in a bit of 
frefh butter, a green onion or two, and a little parfley minced ; 
but take care the colour of neither is altered by burning your 
butter; pour in about a pint of white wine, and as much good 
broth, pepper, fait, and a blade of mace; flew all together about 
three quarters of an hour, and thicken it with a bit of butter 
and flour. Prepare your liafon with the yolks of four or five 
eggs beat fmooth, with two or three fpoonfuls of broth; grate 
in a little nutmeg, a little minced parfley; towards your dinner 
time, let your cels be boiling hot, and pour in your eggs, See. 
Tofs it over the fire for a moment, add the juice of a lemon, 
and ferve it up. Be very cautious that you do not let it curdle, 
by keeping it too long upon the fire after the eggs are in. 
Tench cut in pieces make a very good difh done in the fame 
manner. Terra/, yo. 
To fricaffee Carp Roes. 
Put a little good butter in a flew-pan, with a dozen final! 
mulhrooms, a flice of ham, the fqueeze of a lemon, and a fag- 
got of fweet hefbs ; foak it on a flow fire a little while, then 
add a little flour, and as many carp roes as you think proper, 
with a little good broth ; flew them about a quarter of an hour, 
feafoning with pepper and fait. When ready to ferve, thicken 
it with a liafon made with the yolks of two or three eggs and 
cream, with a little chopped parfley. Dalrymple, 407. 
To fricajfee Flounders and Plaice. 
After cleaning the fifh, take off the black fkin, but not the 
white; cut the flefh from the bones into long flices, and dip 
them into yolk of egg •, ftrew over them fome bread rafpings, 
and fry them in clarified butter. When they are enough, lay 
them upon a plate, and keep them hot. For fauce—take the 
bones of the fifh, boil them in fome water; then put in an an- 
chovy, fome thyme, parfley, a little pepper, fait, cloves, and 
mace. Let thefe fimmer till the anchovy is diffolved, then take 
the butter the fifh was fried in, put it into a pan over the fire; 
fhake fome flour into it, and keep ftirring it while the flour is 
fhaking in ; then ftrain the liquor into it, and let it boil till it is 
thick •, fqueeze fome lemon-juice into it; put the fifh into a 
difh, and pour the fauce over them. 
To fricajfee Scate, or Thornhach. 
Cut the meat from the bones, fins, See. and make it very 
dean, Then cut it into thin pieces, about an inch broad, and FRICASSEES. 
two indies long, and lay them in your flew-pan. To one 
pound of the flefh, put a quarter of a pint of water, a little 
beaten mace, and grated nutmeg, a fraall bundle of fweet herbs* 
and a little fait. Cover it, and let it boil fifteen minutes. 
Take Out the fweet herbs, put in a quarter df a pint of good 
cream, a piece of butter the lize of a walnut; rolled in flour, 
and a glafs of white wine; Reep ihaking the pan all the time 
one way, till it is thick and fmOoth; then difti it up, and gar- 
ni Ih with lemon. Farley, 88. 
To fricajfee Cod Sounds. 
Having clearted them very well* cut them into tittle pretty 
pieces, boil them tender in milk and water, then throw them 
into a cullender to drain; pour them into a clean faucepan, 
feafon them with a little beaten mace and grated nutmeg and 
a very little fait; pour to them juft cream enough for fame* 
and a good piece of butter rolled in flour; keep Ihaking your 
faucepan round all the time, till it is thick enough; then difll 
it up, and garniih with lemOn. Glajj'e, 182. 
To fricajfee Oyjlers. 
Put a little butter in a ftew-pan, with a flice of ham, a fag- 
got of parfley and fweet herbs* and one onion ftuck with two 
cloves ; foak it a little on a flow fire, then add a little flour* 
fome good broth, and a piece of lemon-peel; then put fcalded 
oyfters to it* and fimmer them a little. When ready to ferve, 
thicken it with a liafon made of the yolks of two eggs, a little 
cream, and a bit of good butter ; take out the ham, faggot* 
onion, and lernon-peel, and add the fqueeze of a lemon. Dal* 
rymple, 408. 
To frlcajfee Eggs. 
Boil your eggs pretty hard and flice them ; then take a little 
veal gravy, a little cream and flour, a bit of butter, nutmeg, 
fait, pepper, chopped parfley, and a few pickled mufhrooms; 
boil this up, pour it over the eggs ; a hard yolk laid in the 
middle of the dilh; toafted Uppers, Mafon, 288. 
To fricajfee Mtfhrooms. 
Peel your mufhrooms, and fcrape the infide of them, throw 
them into fait and water *, if buttons, rub them with 
take them cut and boil them with frdh fait and water When 
they are tender, put in a little flared parfley, an onion ftuck 
with cloves; tofs them up with a good lump of butter rolled 
in a little flour. You may put in three fpoonfuls of thick 
cream, and a little nutmeg cut in pieces ; but take cafe to take 
out the nutmeg and onion before you fend it to table. Yoti 
may leave out the parfley, and flew in a glafs of wine, if yoti 
like it, Raffaldj 143, Farley, 86. 
XT  FRICASSEES. 
To fricajjee Artichoke Bottoms. 
Take artichoke bottoms, either dried or pickled ; If dried, 
you muft lay them in warm water for three or four hours, 
drifting the water two or three times ; then have ready a little 
cream and a piece of frefh butter ftirred together one way till 
it is melted j then put in the artichokes, and when they are 
hot, difli them up. GlaJJe, 196. 
Having walked the roots very well, and boiled them till they 
are tender, take the fkin off the roots and cut them into dices. 
Have ready a little cream, a piece of butter rolled in flour, the 
yolk of an egg beat, a little nutmeg grated, two or three fpoon- 
fuls of white wine, a very little fait, and ftir all together. Your 
roots being in the difli, pour the fauce over them. It is » 
pretty fide difh. 
To JricaJfee Shirrefs. Chap. XV,—OF FISH. 
Turbot an Court Bouillon, •with Capers. 
WASH and dry a fmall turbot, then take fome thyme, 
parfley, fweet herbs, and an onion fliced; put them 
into a ftew-pan, then lay in the turbot (the ftew-pan Ihould be 
juft large enough to hold the fifh) ftrew over the fifh the Tame 
herbs that are under it, with fome chives and fweet bafil; then 
pour in an equal quantity of white wine, and white wine 
vinegar till the fifh is covered j then ftrew in a little bay-falt, 
with fome whole pepper; fet the ftew-pan over a gentle ftove 
increaftng the heat by degrees till it is enough j then take it off1 
the fire, but do not take the turbot out; fet a faucepan on the 
fire with a pound of butter, two anchovies, fplit, boned, and 
wafhed, two large fpoonfuls of capers cut fmall, fome chives 
whole, and a little pepper, fait, fome nutmeg grated, a little 
flour, a fpoonful of vinegar, and a little water j fet the fauce» 
pan over the ftove, and keep fhaking it round for fome time, 
and fet the turbot on to make it hot j put it in a difh, and pour 
fome of the fauce over it; lay fome horfe-radifh round it, and 
put what remains of the fauce in a boat 
Soles, flounders, large plaice or dabs, are very good done 
this way. Mafon, 213, 
Take a fmall turbot and cut it acrofs as if it were ribbed. 
When it is quite dry, flour it and put it into a large frying- 
pan, with boiling lard enough to cover it *, fry it till it is brown, 
then drain it; clean the pan, put into it claret or white wine, 
almoft enough to cover it, anchovy, fait, nutmeg, and a little 
ginger *, put in the fifh, -and let it ftew till half the liquor is 
wafted ; then take it out, and put in a piece of butter rolled in 
flour, and a minced lemon ; let them fimmer till of a proper 
thicknefs, rub a hot difh with a piece of fhallot, lay the turbot 
in the difh, and pour the fauce over it. Cole, 220. 
To fry a Turbot. 
To bale a Turbot, 
Take a difh about the fize of the turbot, rub butter thick all 
over it, throw a little fait, a little beaten pepper, and half a large 
nutmeg, fome parfley minced fine, and throw all over ; pour in 
a pint of white wine, cut off the head and tail, lay the turbot in 
the difh, pour another pint of white wine all over, grate the 
other half of the nutmeg over it, and a little pepper, fome fait, 
and chopped parfley. Lay a piece of butter here and there all 
over, and throw a little flour all over, and then a good many 
crpmbs of bread. Bake it, and be fure that it is a fine brown ;  OF ITSH, 
then lay It in your dilh, ftir the fauce in your dilh all together,, 
pour it into a faucepan, lliake in a little flour, let it boil, then 
ftir in a piece of butter and two fpoonfuls of catchup, let it 
boil, and pour it into bafons, Qarnifh your difli with lemon ; 
and you may add what you fancy to the fauce, as fhrimps, an- 
chovies, mulhrooms, &c, If a final! turbot, half the wine will 
do. It eats finely thus. Lay it in a difli. fleim off,ail the fat, 
and pour the reft over it. Let it ftand till cold, and it is good 
with vinegar, and a fine difli to fet out a cold table* Glaffey 
178. u 
’Turbot with ’Pontiff Sauce, 
Take a fifli kettle or ftew-pan much of the fize of the turbot, 
with a filh-plate in it, and garnifli it with thin flices of ham 
and veal, diced roots and onions, one clove of garlic, a little 
whole pepper, and three cloves; foak it on a flow fire near 
half an hour, then add a bottle of white wine, and as much 
broth, with fait fufficient ; ftew it on a flow fire till the meat 
is done, then drain the fauce, put the turbot to it, and ftew it 
on a flow fire till it is done; then drain it, and ferve it with 
pontiff fauce ; or you may ferve it with the fauce it was dewed 
in, thickening it with flour and butter, and feafoning it ac- 
cording to tafte and judgment. Dalrytnple, 304. 
Salmon a-la~braife, 
Make a force-meat thus : —take a large eel, flit it open, and 
take out the bone, and take the meat quite clean from it; 
chop it fine, with two anchovies, fome lemon-peel cut fine, a 
little pepper and grated nutmeg, with fome parfley and thyme 
cut fine, a yolk of an egg boiled hard. Mix them all together, 
and roll them up in a piece of butter; then take a large piece 
of fine falmon, or a falmon trout, put the force-meat into the 
belly of the filh, few it up, and lay it in an oval ftew-pan that 
will juft hold it; then take half a pound of frefh butter, put it 
into a ftew-pan. When it is melted Ihake in a little flour ; 
ftir it till it is a little brown, then put to it a pint of fifli broth, 
with a pint of Madeira. Seafon it with fait, mace, cloves, and 
whole pepper tied in a muffin rag; put in an onion and a 
bunch of fweet herbs. Stir it all together, and put it to the 
filh. Cover it down very clofe, and let it ftew When the 
filh is almoft done, put in fome frefh or pickled mulhrooms, 
truffles, or morels, cut in pieces; let them ftew all together till 
the fifh Is quite done. Take the falmon up carefully, lay it in 
a dilh, and pour the fauce over it. Mafon, 215. 
To roll Salmon, 
Take a fide of falmon, when fplit and the bone taken out 
jalid fealded, ftrew over the infide pepper, fait, nutmeg, and OF FISH. 
183 
mace, a few chopped oyfters, parfley, and crumbs of bread, 
roll it up tight, put it into a deep pot, and bake it in a quick 
oven ; make the common fifh fauce and pour over it. Garnifh 
with fennel, lemon and horfe-radiili. Rajfald, 24, from Mafon, 
215. 
To broil Salmon. 
Cut your frefh falmon into thick pieces, and flour and broil 
them. Lay them in your difh, and ferve them up with plain 
melted butter in a boat. Farley, 51. 
Cut your falmon Into fmall pieces, fuch as will lay rolled in 
half fheets of paper. Seafon it with pepper, fait, and nutmeg; 
butter the infide of the paper well fold the paper fo as nothing 
can come out, then lay them in a tin plate to be baked, pour a 
little melted butter over the papers, and then crumbs of bread 
over them. Do not let your oven be too hot, for fear of burn- 
ing the paper. A tin oven before the fire does bell. When 
you think they are enough, ferve them up juft as they are. 
There will be fauce enough in the papers; or put the falmon 
in buttered papers only and broil them. Glajfe, 183. 
Salmon in Cafes, 
Salmon with Shrimp fauce. 
Of a falmon the jowl is preferred to any other part •, notch 
it to the bone on both fldes about an inch spart, lay it in a ma- 
rinade, put it into fome long fte\f-pan juft its blguefs, if you 
can with a flfh plate or napkin under it, that you may take it 
out without breaking *, put to it a pint of white wine, a oafh 
of vinegar, fome fweet bazil and thyme, whole pepper, fait, 
and mace, two or three fhallots, a bunch of parfley and green 
onions; pour in as much water as will juft cover it, let your lid 
be fhut clofe upon it, and, about an hour before your dinner, 
put it over a flow ftove to fimmer, and prepare your fauce as 
follows:—provide as many fmall prawns or fhrimps (the tails 
only) as you think neceflary for your piece of falmon j put into 
your ftew-pan to them a proportionate quantity of cullis ; add 
to it a litttle bafil, pimpernel, thyme, and parfley, all minced 
very fine, with a dafh of white wine. Boil all about a quarter 
of an hour, fqueeze in the juice of a lemon or two. Take care 
that the difh is well drained, and put meat into your difh. 
Pour your fauce over, and ferve it up. Garnifh with lemons 
cut in quarters. 
Trouts may be done in the fame manner. Verral, 35. 
Cut the falmon in middling pieces ; feafon them with Tweet 
Kerbs, pepper, and Talt, mixed with butter, and the yolk of a 
raw egg or two} Ikewer them like ballets, with all the Teaion- 
Hafets of Salmon. 184 
OF FISH 
ing: ftrew them with bread-crumbs, and either roaft or boil 
them, bafting with oil or butter. When they are done of a 
good colour, ferve dry, with what fauce you think proper in a 
boat. Clermont, 361. 
Salmon ’with fweet herhs. 
Take a piece of butter, and mix it with chopped parfley,. 
fhallots, fweet herbs, mufhrooms, pepper and fait 5 put fome 
of this in the bottom of the difh you intend for table, then 
fome thin dices of falmon upon it, and the remainder of the 
butter and herbs upon the falmon; ftrew it over with bread 
crumbs, and bafte it with butter \ bake it in the oven. When 
it is done, drain the fat from it, and ferve with a clear relifh- 
ing fauce. Dalrympley 294. 
To drefs dried Salmon, 
Lay your dried falmon in foak for two or three hours, then 
lay it on the gridiron, and fhake a little pepper over it.. 
To drefs a fowl of pickled Salmon% 
Lay your falmon in frefh water all night, then lay it in a 
fifh-plate, put it into a large ftew pan, feafon it with a little 
whole pepper, a blade or two of mace tied in a coarfe muftin 
rag, a whole onion, a nutmeg bruifed, a bundle of fweet herbs 
and parfley, a little lemon-peel; put to it three large fpoonfuls 
of vinegar, a pint of white wine, and a quarter of a pound of 
frelh butter rolled in flour. Cover it clofe, and let it fimmer 
over a flow fire for a quarter of an hour, then carefully take up 
your falmon, and lay it in your difh ; fet it over hot water and, 
cover it. In the mean time let your fauce boil till it is thick 
and good. Take out the fpice, onion, and fweet herbs, and 
pour it over the fifh. Garnifh with lemon. Ghffe, 178. 
Mrs, Mafony page 216, has the fame receipt, differently ex-t 
preffed. 
To drefs Sturgeon. 
Wafh your fturgeon clean, lay it all night in fait and water. 
The next morning take it out, rub it well with allegar, and let 
it lie in it for two hours. Then have ready a fifh kettle full 
of boiling water, with an ounce of bay-falt, two large onions, 
and a few fprigs of fweet marjoram. Boil your fturgeon till 
the bones will leave the fifh. then take it up, take the fkin off, 
and flour it well; fet it before the fire, bafte it with frefh 
butter, and let it ftand till it is of a fine brown. Then difh, 
it up, and pour into the difh what fauce you think 
Garnifh with crifp parfley and red pickles. 
This is a proper difh for the top or middle. Rajfald, 29. 
K.rley, 29. OF FISH. 
185 
Sturgeon broiled. 
Take your fturgeon, flew it in as much liquid as will flew it, 
being half fifh-broth or water, and half white wine, with a little 
vinegar, diced roots, onions, fweet herbs, whole pepper, and 
fait. When done, ferve upon a napkin. Garnilh with green 
parfley, and ferve with what fauces you pleafe in fauce-boats* 
fuch as capers, anchovies, &c. Clermont, 365. 
Sturgeon Mayence fajhion, or a-la-Maynce. 
Take a piece of fturgeon, of what fize you think proper, and 
lard it with Weftphalia ham, fat and lean cut together. Wrap 
it it paper and roaft it, bailing it with butter. Make a fauce 
as follows:—Put in a ftew-pan a few dices of ham and veal, 
fliced carrots, onions, pardey roots, fhallots, and three cloves. 
Soak it on the dre till it begins to catch at bottom, then add a 
little cull is, half a pint of white wine, fome whole pepper and 
a little fait. Reduce it to a proper condftence, then ikim and 
ftrain it. When done, add the juice of half a lemon, and ferve 
it upon the fturgeon. 
This is called a-la-Mayence, from being larded with Weft- 
phalia ham, termed by the French, Jambon de Mayence. Cole, 224. 
To flew Cod. 
Cut feme flices of cod as for boiling ; feafon them with grated 
jiutrneg, pepper, fait, a bunch of fweet herbs, an onion fluck 
with cloves. Put them into a ftew-pan, with half a pint of 
white wine, and a quarter of a pint of water. Cover them clofe, 
and let them fimmer for five or fix minutes. Then fqueeze in 
the juice of a lemon, a few oyflers, and their liquor drained, a 
piece of butter rolled in flour, and a blade or two of mace. 
Cover them clofe, and let them flew foftly. Shake the pan 
■often to prevent its burning. When the fifh is enough, take 
out the onion and fweet herbs, lay the cod in a warm dilh, and 
pour the fauce over it. Mafqn, 219. 
To bake a Cod’s Head, 
Make the head very clean, butter the pan you intend to hake 
it in, put the head into the pan, put in a bundle of fweet herbs, 
an onion ftuck with cloves, three or four blades of mace, half 
a large fpoonful of black and white pepper, a nutmeg bruifed, 
a quart of water, a little piece of lemon-peel, and a little piece 
of horfe-radjdi. Flour your head, grate a little nutmeg over it, 
ftick pieces of butter all over it, and throw raipings all over 
that. Send it to the oven to bake. When it is enough, take 
it out of that dilh, and lay it carefully into the dilh you intend 
to lerve it up in. Set the dilh over boiling water, and cover it 
up to keep it hot. In the mean time be quick, pour all the 
liquor out of the dilh it was baked in into a iauce-pan; fet it 
qn the fire to boil three or four minutes, then ftrain it, and put  OF FISH. 
to it a gill of red wine, two fpoonfuls of catchup, a pint of 
flirimps, half a pint of oyfters or muffels, liquor and all, but 
firft ftrain it; a fpoonful of mulhroom pickle, a quarter of a 
pound of butter rolled in flour. Stir it all together till it is thick 
and boils, then pour it into the difli. Have ready fome toaft 
cut three-corner ways, and fried crifp. Stick pieces about the 
head and mouth, and lay the reft round the head. Garnlih 
with lemon notched, fcraped horfe-radilh, and parfley crifped 
in a plate before the Are. Lay one flice of lemon on the head, 
and ferve it up hot. Glaffey 175, 
To drefs a Cod's Head and Shoulders. 
Having taken out the gills, and the blood clean from the 
bone, walh the head very clean, rub over it a little fait and a 
glafs of allegar, then lay it on your filh-plate. When your 
water boils, throw in a good handful of fait, with a glafs of al- 
legar, then put in your fifli, and let it boil gently for half an 
hour; if it is a large one, three quarters. Take it up very 
carefully, and ftrip the {kin nicely off. Set it before a brilk 
fire, dredge it all over with flour, and bafie it well with butter. 
When the froth begins to rife, throw over it fome very fine 
white bread crumbs. You muft keep balling it all the time to 
make it froth well. When it is of a fine white brown, difh it 
up, and garnifli it with a lemon cut in flices, fcraped horfc- 
radidi, barberries, a few fmall filh fried and laid round it, or 
fried oyfters. Cut the roe and liver into flices, and lay over it 
a little of the lobfter out of the fauce in lumps, and then ferve 
it. Ra/Faldj 20, 
To broil Cod. 
Having cut a cod into flices of about two Inches thick, dry 
and flour them well ■, make a good clear fire, rub the gridiron 
with a piece of chalk, and fet it high from the fire. Turn them 
often till they are quite enough, and of a fine brown. They 
require great care to prevent them from breaking. Lobfter or 
{hrimp fauce. Coie3 226. 
Let your fifh lie in water all night, and if you put a glafs 
of vinegar into the water, it will draw out the fait, and make it 
eat frelh. The next day boil it, and when it is enough, break 
it into flakes on the dilh. Pour over it parfnips boiled, and 
beat fine, with butter and cream ; but egg fauce is more gene- 
rally ufed, As it very foon grows cold, you muft fend it to 
table on a water plate-. Farley, 28. 
To drefs Salt Cod. 
FrefJj Cod with fweet herbs. 
Cut a fmall cod in five or fix pieces, bone It, and marinade 
it in melted butter, the juice of a lemon, chopped parfley, {bal- 
lots, and fweet herbs \ then lay it upon the difh you intend for OFFISH, 
187 
table, with all the marinade both under and over, and ftrew it 
over with bread-crumbs. Bafte it with melted butter, bake it 
in the oven, and ferve it with what i'auce you think proper. 
JDalrymple, 321. 
To crimp Cod. 
Cut a very frefh cod into dices, and throw it into pump wa- 
ter and fait; fet over a dove a filh-kettle, or dew-pan, almod 
full of fpring water, and fait enough to make it tade brackifh. 
Make it boil very quick, and then put in the dices of cod, and 
keep them boiling •, ddm them very clean ; they will take about 
eight or nine minutes; then take out the fifh, and lay them on 
a fidi-plate. Shrimp or oyder fauce. Cole, 226. 
T0 drefs Cod Sounds. 
Steep them as you do the fait cod, and boil them in a large 
quantity of milk and water. When they are very tender and 
white, take them up, and drain the water out; then pour the 
egg-fauce boiling hot over them, and ferve them up. Cole, 
227. 
'To bi oil Cod Sounds. 
Lay them a few minutes in hot water; then take them out, 
and rub them well with fait, and take off the dcin and black 
dirt, when they will look white. After this, put them into 
water* and give them a boil. Take them out, dour them 
well, pepper and fait them, and then put them on the gridiron. 
As foon as they are enough, lay them on your didi, and pour 
melted butter and muftard over them. Cole, 227. 
To broil Crimp Cod. 
Having put a gallon of pump-water into a pot, fet it on the 
fire, put in it a handful of fait; boil it up feveral times, and Ikim 
it often. When it is well cleared from the feum, take a mid- 
ling cod, as frefh as you can get, throw it into a tub of frefh 
pump water; let it lie a few minutes, and then cut it into dices 
two inches thick ; throw thefe into the boiling brine, and let it 
boil briddy for a few minutes; then take out the dices; take 
great care not to break them, and lay them on a deve to drain. 
When they are well dried, dour them, and lay them at a dis- 
tance upon a very good dre to broil. Lobilcr or Ihrimp fauce, 
Mafon, 220. 
To drefs Herrings, 
The mod: general way of dreffing herrings is to broil or fry 
them, with melted butter. Cole, 227. 
To fry Herrings. 
Scale them, gut them, cut off their heads, wafh them clean, 
dry them in a cloth, dour them, and fry them in butter. Have 
ready a good may onions peeled and cut thin. Fry them  OF FISH. 
of a light brown with the herrings. Lay the herrings in your 
difh, and the onions round ; butter and muftard in a cup. You 
mull do them with a quick fire GlaJJey \ 80. 
Another way, 
Scale them, and dry them well; lay them feparately on a 
board, and fet them to the fire two or three minutes before you 
want them, it will keep the fifli from flicking to the pan ; dull 
them with flour. When your dripping, or butter, is boiling 
hot, put in your fifli, a few at a time, fry them over a brifk fire. 
When you have fried them all, fet the tails one up againfl 
another'in the middle of the difh; then fry a large handful of 
parfley crifp, take it out before it lofcs its colour, lay it round 
them, and parfley fauce in a boat $ or, if you like onions better, 
fry them. Jay fome round your difh, and make onion-fauce for 
them ; or you may cut off the heads, after they are fried, chop 
them, and put them into a fauce-pan, with ale, pepper, fait, and 
an anchovy ; thicken it with flour and butter, ftrain it, then put 
it in a fauce-boat. Raff aid, 33. Farley, 59. 
Herrings with Mujlardfauce. 
Gut and wipe the herrings very clean. Melt fome butter. 
Add chopped parfley, fhallots, green onions, pepper, and fait. 
Dip the herrings in this, and roll them in bread-crumbs. Then 
broil them, and ferve them with a fauce made of melted butter, 
flour, broth, a little vinegar, pepper, and fait. When ready to 
ferve, add muftard according to judgment. Clermont, 384. 
To bake Herrings. 
o 
Having well cleaned your herrings, lay them on a board, 
take a little black and Jamaica pepper, a few cloves, and a good 
deal of fait *, mix them together, then rub it all over the ftfh, 
lay them ftraight in a pot, cover them with allegar, tie ftrong 
paper over the pot, and bake them in a moderate oven. If your 
allegar is good, they will keep two or three months. You may 
eat them either hot or cold. Cole, 228. 
Soals with force-meat, 
Provide a pair of large foals, qr three or four of a leffer fize, 
take the fkin off from both Ikies and foak them in a marinadq 
for an hour. Dry them upon a cloth, cut them down the 
middle, and with the point of your knife raife up the fillets. 
Make a little force-meat of the fleflr of a couple of plaice or 
flounders, a morfel of fuet, feafon with a mufhroom or two, a 
green onion and parfley minced, pepper and fait, and nutmeg. 
Scrape a bit of bacon, and fry it very gently. Let it cool, and 
pound it well with a bit of bread well foaked, and a couple of 
eggs, taking away one white. Lift up the flelh of the foals, and 
croud in as much as you can. J3rulh fome egg over them, and OF FISH. 
189 
firew crumbs of bread, a little oil, or oiled butter, poured upon 
it. Bake them about half an hour, of a fine colour, and fend 
them up, garnifhed with fome litrle pats of your force-meat 
fried, and fome parfley. For your fauce, take a little fweet 
bafil, pimpernel, thyme, and parfley, a fhallot or two minced 
fine, with a ladle of your clear gravy, and a dafli of white wine, 
pepper, and fait. Boil all together for a few minutes, fqueeze 
in a lemon or two, and fend it up in a fifh fauce-boat. 
Small prills are good done in this manner, or any other firm- 
flefhed fifh. Verral, 72. 
Soals a-la-Francoife. 
Put a quart of water and half a pint of vinegar into an 
earthen difh ; (kin and clean a pair of foals, put them into the 
vinegar and water, let them lie two hours, then take them out 
and dry them with a cloth; then put them into a ftew-pan 
with a pint of white wine, a quarter of a pint of water, a very 
little thyme, a little fweet marjoram, winter favoury, and an 
onion ffcuck with four cloves. Put in the foals, fprinkle a very 
little bay-falt, and cover them clofe ; let them fimmer very 
gently till they are enough Take them out, lay them in a 
warm difh before the fire; put into the liquor, after it is 
Brained, a piece of butter rolled in flour ; let it boil till of a 
proper thicknefs. Lay the foals into a difh, and pour the fauce 
oyer them. 
A fmall turbot, or any flat fifh, may be drefTed in the fame 
manner, Maflon, 225- 
To flew Soals. 
Having taken the flefh from the bones of your foals, cut each 
of them into eight pieces. Put into a ftew-pan a quart of boiled 
gravy, a quarter of a pint of Madeira, or white wine, fome 
white pepper pounded, grated nutmeg, a piece of lemon-peel; 
Itew thefe together for near an hour; add fome cream, a piece 
of butter mixed with flour. Keep the fauce Birring till it boils, 
put in the fifh, Itew it for a quarter of an hour; take out the 
lemon-peel, fqueeze in fome lemon-juice. The fifh may be 
{tewed whole in the fame fauce, and, if more convenient, cut 
the fifh as before direfted, and make a little gravy with the bones 
and head. Cole, 229. 
Half fry them in three ounces of butter of a fine brown, 
then take up your fifh, and put to your butter a quart of water, 
and boil it flowly a quarter of an hour, with two anchovies and 
an onion fliced; then put in your filh again, with an herring, 
and (lew them gently twenty minutes j then take out your fifh, 
and thicken the fiance with butter and flour, and give it a boil j 
To flew Soals, Plaice; or Flounders.  OF FlSrf. 
then ftrain It through a hair fieve over the fifli, and fend them 
up hot. 
N. B. If you chufe cockle or oyfter liquor, put it in juft be- 
fore you thicken the fauce, or you may fend oyfters, cockles, or 
Ihrimps, in a I’auce-boat to table. Staff aid, 31,1 
'To fry Son Is. 
Having Ikinned them, rub them over with yolk of egg, ftrew 
on them very fine bread-crumbs, or flour them ; fry them with 
abriflc fire.—Anchovy fauce. Cole, 2304 
Scale and trim the foals properly, and fkin the black fide j 
mix fome bread-crumbs with a very little flour j bafte the foals 
with beat eggs, and fixew them over with the bread-crumbs; 
fry them in hogs’-lard of a good colour. Garnifli with fried 
parfley, and ferve with anchovy fauce, &c. in a fauce-boati 
Dalrymplf) 3 12. 
Another nray. 
To marinade Soals. 
Boil them in fait and water, bone and drain them, and lay 
them on a dilh with their belly upwards. Boil fome fpinach, 
and pound it in a mortar ; then boil four eggs hard, chop the 
yolks and white feparate, and lay green, white, and yellow 
among the foals, and ferve them up with melted butter in a 
boat. Far ley, 136. 
To fry Whitings. 
Gut the whitings by the gills, trim and dry them well, bathe; 
them with beat eggs, and roll them in fine bread-crumbs, mixed 
with a very little flour ; fry them with hogs’-lard of a good co- 
lour, and garnifli with fried parfley. Serve with plain butter* 
or what fauce you think proper, in a fauce-boat. Cole, 230. 
Another way. 
Wafli, gut, and fkin them, turn the tails in their mouths* 
dry them in a cloth, and flour them Well all over; fill the fry- 
ing-pan with lard enough to cover them. When it boils, put 
them in, and fry them of a fine brown. Lay them on a coarfe 
cloth to drain, then put them on a warm difli. Sauce—flirimp, 
oyfter, or anchovy. They are proper garnifli for falmon or 
cod. Mafotiy 227. 
To broil Whitings or Haddocks. 
Gut and wafh them, dry them with a cloth, and rub a little 
vinegar over them, it will keep the Ik in on better. Dull them 
well with flour, rub your gridiron with butter, and let it be very 
hot when you lay the fifh on, or they will flick; turn them two 
or three times on the gridiron. When enough, ferve them up, OF FISH. 
and lay pickles round them, with plain melted butter, or cockle 
fauce. They are a pretty dilh for flipper. Rajfald, 35. 
Mackarel al-a~Maitre~d'Hotel* 
Take three mackarel, and wipe them very dry with a clean 
cloth ; cut them down the back from head to tail, but not open 
them *, flour them, and broil them nicely ; chop an handful of 
parfley, and an handful of green onions very fine, mix them up 
with butter, pepper, and fait. Put your mackarel in the dilh, 
and put your parfley, &c. into the cut in the back, and put 
them before the fire till the butter is melted. Squeeze the juice 
of two lemons over them, and fend them up hot. GlaJJe, 179, 
Clean your mackarel, fplit them down the back, and feafon 
them with pepper and fait, fome mint, parfley, and fennel, 
chopped very fine. Flour them and fry them of a fine light 
brown, and put them on a dilh and drainer. Let your fauce 
be fennel and butter, and garnilh with parfley. Farley, 51. 
To broil Mackarel whole. 
Mackarel au Court Bouillon. 
Put in a flew-pan fome weak broth, half a pint of white wine, 
fliced roots, onions, fweet herbs, pepper, and fait; boil this to- 
gether about half an hour, then boil the fifh in it; make a 
fauce with a piece of butter, a little flour, one fhallot chopped 
very fine, fome fcalded fennel chopped, and a little of the boil- 
ing liquid. When ready to ferve, add the fqueeze of a lemon. 
Clermont, 382. 
STo hake JMackarel. 
Cut their heads off, walli and dry them in a cloth, cut them 
open, rub the bone with a little bay-falt beat fine; take fome 
mace, black and white pepper, a few cloves, all beat fine; lay 
them in a long pan, and between every layer of filh, put two or 
three bay-leaves, cover them with vinegar; tie writing-paper 
over them firfir, and then thick brown paper doubled \ they mull 
be put into a very flow oven, and will take a long time doing. 
When they are enough, uncover them, let them fland till they 
are cold, then pour away all the vinegar they were baked in, 
cover them with fome more vinegar, and put in an onion (luck 
with cloves. Send them to a very flow oven again, and let 
them fland two hours. They will keep a great while. Always 
take them out with a flice; the hands will fpoil them. The 
great bones taken out are good boiled. Coley 231. 
To flew a Trout. 
Stuff a finall trout with grated bread, a piece of butter, par- 
ley chopped, lemon peel grated, pepper, fait, nutmeg, favoury 
herbs and yolk of egg, mixed •, put it into a ftew-pan, with a 
<juart of good boiled gravy, fome Madeira, aa onion, a little  of fish. 
whole pepper, a few cloves, a piece of lemon-peel j flew It lit 
this gently till enough ; add a little flour mixed in fome cream, 
a little catchup; boil it up; fqueeze in fome lemon-juice. 
Ji'lafcn, 231. 
Trout a-la-Chartreufe. 
Scale and clean the fifh, and cut each in three pieces; flew 
them in broth, with pepper, fait, and two or three fliced 
lemons peeled. Make a fauce with a little butter rolled in 
bread-crumbs, chopped parfley, fhallots, mufhrooms, a little 
hafil, pepper, and fait, a little fifh broth, and a glafs of white 
wine. Put the fifh upon the difh you intend for table ; fqueeze 
the juice of a Seville orange upon them, then the fauce over, 
and drew.them over with a few fine bread-crumbs. Dai- 
ry mple, 289. 
To fry Trout or Perch. 
Scale, gut, and wafh them, dry them well, then lay them 
feparately on a board before the fire ; two minutes before you 
fry them, dull: them well with flour, and fry them a fine brown 
in roafl drippings or rendered fuet. Serve them up with melt- 
ed butter and crifped parfley. Rajfald, 36. 
To mayinade Trout. 
Fry them in a fufficient quantity of oil to cover them, put 
them in when the oil is boiling hot. When they are crifp, lay 
them to drain till they arc cold ; then take fome white wine 
and vinegar, of each an equal quantity, with fome Fait, whole 
pepper, nutmeg, cloves, mace, fliced ginger, favoury, fweet 
marjoram, thyme, rofemary, a bay-leaf, and two onions; let 
thefe boil together for a quarter of an hour ; put the filh into 
a flew-pan, pour the marinade to them hot; put in as much 
oil as white wine and vinegar, which mud be according to the 
quantity of fifh that are done as the liquor mull cover them, 
and they will keep a month. Serve them with oil and vinegar. 
Cole, 232. 
Prepare your pike thus:—Gut it without cutting it open, but 
take care it is well cleaned •, cut a notch down the back, from 
head to tail, turn it round, and fatten the tail in the mouth, 
and lay it in a marinade. For your force meat, take the udder 
of a leg of veal, or the kidney part of a loin of lamb, fome fat 
bacon cut in dice, the fpawn or melt of the fifh, lome green 
onions, a mufhroom or two, or truffles, parfley, and fait, a little 
nutmeg and pepper; add a morfel of butter to fry it, chop it 
all well, and the crumb of a French roll foaked in cream or 
milk ; pound all together in a large mortar, with three or four 
eggs ; try if it is feafoned to your mind, and fill the belly of 
your fiih, and clofe up that part that is cut in the back, make 
Pike ‘with force-meat. OF FISH. 
it nice and even; take two or three eggs, daub it well over; 
and ftrew fome crumbs of bread upon it, and bake it in a gentle 
oven ; the time, according to the bignefs of your pike. For 
your fauce, to two or three ladles of your cullis, add two or 
three large fpponfuls of whole capers, fome parfley minced line, 
the juice of two lemons, a little minced lhallot, and ferve it up 
in your hot difh, but not poured over. 
As this difh is baked, garnilh with a large quantity of fried 
parfley. Vcrral, 37. 
To few Pike. 
Make a brown with butter and flour, then add a pint of red 
wine, a faggot, four cloves, two dozen fmall onions half boiled, 
pepper and fait, then the pike cut In pieces. Stew it llowly till 
the fifh is done. Take out the faggot, and add a piece of 
butter. When ready to ferve, add two chopped anchovies, 
and a fpoonful of capers •, garnilh with fried bread, and ferve 
the fauce over all. You may alfo add artichoke bottoms, 
mulhrooms, -carp-roes, &c. Clermont, 33 8. 
Put a piece of butter into a flew-pan, melt it, and put in a 
large fpoonful of flour, keep it ftirring till it is fnioothj then 
put in a pint of gravy, and a pint of red port or claret; a little 
horfe-radifh fcraped, eight cloves, four blades of mace, and a 
dozen corns of all-fpice j tie them in a little linen rag; a bundle 
of Tweet herbs, half a lemon, three anchovies, a little onion 
chopped very fine} feafon with pepper, fait, and chyan pepper, 
to your liking; flew it for half an hour, then ftrain it through 
a fleve into the pan you Intend to put your fifh in. Let your 
carp be well cleaned and fealed; then put the flfh in with the 
fauce, and flew them very gently for half an hour ; then turn 
them, and flew them fifteen minutes longer. Put in along 
with your fifh fome truffles and morels fcaided, fome pickled 
mufliroomsj an artichoke bottom, and about a dozen large 
oyfters; fqueeze the juice of half a lemon, /tew it five minutes; 
then put your carp in the difh, and pour all the fauce over; 
garnifh with fried fippets, and the roe of the fifh done thus:— 
Beat the roe up well with the yolks of two eggs, a little flour, 
a little lemon-peel chopped fine ; fome pepper, fall, and a little 
anchovy liquor. Have ready a pan of beef-dripping boiling; 
drop the roc in to be as big as a crown piece} fry it of a light 
brown, and put it round the difh, with fome oyfters fried in 
batter, and fome fcraped horfe-radifh. Stick your fried fippets 
in the difh. 
To drefs a Bract of Carb. 
N. B. If you are in a great hurry, while the fauce is making, 
you may boil the fifh with fjpring water, half a pint of vinegar, 
a little horfe-radifh, and a bay-leaf. Put your fifh in the difh, 
and pour the fauce over it. GlaJTet 124. QF FISIL 
To Jlew Carp white* 
Scale, gut, and wafh them; put them into a ftew-pan, with 
two quarts of water, half a; pint of white wine, a little mace, 
whole pepper, and fait, two onions, a bunch of fweet herbs, 
and a ftick of horfe-radifli; cover the pan clofe, let it ftand an 
hour and a half over a flow fire ; then put a gill of white wine 
into a fauce-pan, with two anchovies chopped, an onion, a little 
lemon-peel, a quarter of a pound of butter rolled in flour, a little 
thick cream, and a large tea-cup of the liquor the carp was 
flewed in; boil them a few minutes* drain your carp, add to 
t,he fauce the yolks of two eggs mixed with a little cream ; when 
it boils up, fqueeze in the juice of half a lemon; difh up your 
carp, and pouf your fauce hot upon it. RaJJald, 26. Far- 
ley, 74* 
To Jlew Carp hrowtu 
Put a quart of good gravy into the ftew-pan, add the blood 
of the carp, (if agreeable) half a pint of fmali beer, (if bitter, 
only a quarter of a pint) a quarter of a pint of red wine, a large 
onion, half a dozen cloves, a piece of lemon-peel, and horfe-ra- 
clifh ; let. them ftew gently till reduced to the quantity that is 
wanted. Strain the liquor; add to it catchup, lemon juice, 
fome of the hard roe bruifed, chyan, a little fait, if neceflary. 
Simmer this ; and, if not thick enough, mix a little flour 
fmooth in fome gravy, and boil it up in it, ftirring it. Let the 
carp be boiled, and well drained in a cloth; put it into the fauce, 
fimmer it two or three minutes. Let the remainder of the roe 
be mixed with egg, a little grated lemon-peel and nutmeg, fried 
in little cakes; garnifh the difh with thefe fippets, cut with 
three corners, and fried dry, horfe-radifli and fliced lemon* 
Mafon, 235. 
. > When you kill your carp, faye the blood, fcale and .clean 
them well;. have ready fome rich gravy made ol; beef and mut- 
ton, feafoned with pepper, fait, mace, and onion; {train it off 
before you Hew your fflh in it; boil your.carp firft before 
you-flew it in:.the gravy. 13c careful not to boil them too much 
before you put in. the carp ; then let it .flew oij a flow fire about 
a quarter of an hour, thicken the-, fauce with a good lump of 
butter rolled in flour ; garnifh your difh with fried oyfters, 
fried toaft cut'three-corner ways, .pieces of. lemon, fcraped 
horfe radifh, and.the roc of the carp -cut in pieces, fome.fried 
and the other boiled ; fqueeze the juice of a lemon into the 
fauce juft before you fend it up. Difh it up handfomely, and 
very hot. Cole, 235. . . 
:To drefs Carp the lejl way. 
Put two dozen of fmali onions blanched in a {lew-pan, with 
a few fliced truffles, a piece of butter, and a faggot of parfley 
Carp d-la~Jacohlne. OF FISH. 
and fweet herbs; fimmer this on a flow fire till it catches a 
little; then add three half pints of white wine, and put a carp 
to it cut in pieces, with a little broth, pepper, and fait; reduce 
the fauce; when ready to ferve, add a liafon made of three 
yolks of eggs and cream, and the juice of half a lemon. Dai- 
ry tuple, 267. 
Take a brace of carp alive, and gut them, but neither wafli 
nor fcale them ; tie them to a fifli-drainer, and put them into 
a fifli-kettle, and pour boiling vinegar over till they are blue $ 
or you may hold them down in a fifli-kettle with two forks, 
and another perfon pour the vinegar over them. Put in a quart 
of boiling water, a handful of fait, fome horfe-radilh cut in 
flices; boil them gently twenty minutes. Put a fifli-plate in 
the difli, a napkin over that, and fend them up hot. Garnifli 
with horfe-radifli. Boil half a pint of cream, and fweeten it 
with fine fugar for fauce, in a boat or bafon. Glafe, 124. 
To drefs Carp au Blue. 
To fry Carp. 
Take a brace of carp, fcale, gut, and clean them, dry them 
well in a cloth, flour them, and put them into a frying-pan of 
boiling lard ; let them be of a fine brown. Fry the roes, arid 
cut fome thin flices of bread with three corners ; fry therri. 
Lay the fifh on a coarfe cloth to drain 5 then put them into the 
difli, the roes on each, the toafts between. Anchovy fauce. 
Having gutted and fcaled your fifh, wafh them, and dry 
them well with a dean cloth ; dredge them well with flour, fry 
them in drips ag, or fweet rendered fuet, till they are a light 
brown ; then put them in a ftew-pan, with a quart of water, 
and the ae quantity of red wine, a meat-fpoonful of lemon- 
pickle, an’other of browning, the fame of walnut or mum- 
catch; a bttle mu (broom-powder, and chyan to your tafte ; 
ada ge onion fluck with cloves, and a flick of horfe-radifh. 
CV your pan clofe to keep in the fleam; let them flew 
_ge. sj. over a flow fire till your gravy is reduced to juft enough’ 
to cover your fifh in the difii. Then take the fifli out, and 
put them on the difii you intend for table; fet the gravy on 
the fire; and thicken it with flour and a large lump of buttery 
boil it a little, and drain it over your fifh. Garnifh them with 
pickled mufhrooms and (craped horfe-radifii •, put a bunch of 
pickled barberries, or a (prig of myrtle in their mouths, and 
fend them, to table. 
To few Tench or Carp, 
It is a top-difh for a grand entertainment. Rajfaldy 29. 
To fry Tench, 
Gut, wafh, and dry them well in a cloth ; flit them down the 
back, (prinkle a little fait over them, and dredge them with  OF FISH 
flour ; fry them of a fine brown in boiling lard. Sauce—an- i 
chovy, with mufhrooms, truffles, and capers, all chopped finall, 
and flewed in gravy, with the juice of a lemon, and a little fifh- 
cullis. Cole, 236, 
To fry Perch. 
Scale and gut your perch and wafh them clean *, fcore them 
at feme diflance on the fides, but not very deep; dry them well, 
and flour them all over; fry them in oiled butter. When they 
are of a fine brown, lay fome crifped parfley round the filh. 
For fauce, take plain butter. Some make the following fauce ; 
—Two ounces of browned butter; put it to fome flour, a few 
chives chopped finall, fome parfley, a few frefh mufhrooms cut 
fmall, and a little boiling water. Lay the perch in this liquor 
after they are fried, and let them flew gently for four or five 
minutes; then lay them in a warm difh ; add two large fpoon-r 
fuls of capers cut fmall; thicken it with butter and flour, and 
pour it over them. Mafony 239. 
To drefs Perch in Water Sonchy. 
Having fcaled, gutted, and wafbed them, put fome fait in 
your water j when it boils, put in your fifh, with an onion cut 
in flices, and feparated into round rings, and an handful of 
parfley; put as much milk as will turn the water white. The 
perch being enough, put them in a foup-difh, and pour a little 
of the water over them, with the parfley and the onions j ferve 
it up with butter and parfley in a boat; onions may be omitted, 
if you think proper. Trout may be boiled the fame way. Cole, 
»3 6* 
Smelts d-la-St. Menehoult. 
The fmelts being well cleaned, put them in a flew-pan with 
a piece of butter, chopped parfley, fhallots, green onions, fweet 
herbs, pepper and fait; give them a few turns in this over 
the fire; then take them out, and add two or three yolks of 
eggs to the butter *, mix it well together, dip the fmelts in it, 
and ftrew them over with bread-crumbs. Serve with melted 
butter and lemon juice, or verjuice j or a relifhing fauce in a 
fauce-boat, and garnifli with fried parfley. Clermonty 349, 
Smelts in favoury Jelly. 
Seafon your fmelts with pepper and fait, bake them and drain 
them. When they are cold, pour the jelly over them j or 
break the jelly, and heap over them. Cole, 237, 
To fry Smelts. 
Draw the guts out at the gills, but leave in the melt or roe; 
dry them with a cloth, beat an egg, rub it over them with a fea- 
ther, and ftrew crumbs of bread over them. Fry them with 
hogs’-lard or beef-duet, and put it) your fifh when it is boiling of fish. 
hot. Shake them a little, and fry them till they are of a fine 
brown. Drain them on a difh, or in a fieve; and when yon difh 
them up, put a bafon, bottom up, in the middle of your difh, 
and lay the tails of your fifli on it, Farley, 57. 
Take a large eel, and fcour it well with fait to clean off all 
the flime; then flit it down the back, take out the bone, and cut 
it in three or four pieces; take the yolk of an egg and put 
over the infide, fprinkle crumbs of bread, with fome fweet herbs 
and parfley chopped very fine, a little nutmeg grated, and fome 
pepper and fait mixed all. together; then put it on a gridiron 
over a clear fire, broil it of a fine light brown, difh it up, and 
garnifh with raw parfley and horfe-radifh ; or put a boiled eel 
in the middle, and the pitchcocked round. Garnifh with an- 
chovy fauce, and parfley and butter in a boat. Glajfet 184, 
To pitch cock Eels. 
Another way. 
Skin your eels, gut them and wafli them, then dry them with 
a cloth ; fprinkle them with pepper,, fait, and a little dried fage; 
turn them backward and forward, and flcewer them; rub your 
gridiron with beef-fuet, broil them a good brown, put them on 
your difli with good melted butter, and lay round fried parfley, 
Rnffald, 37. 
Eel a-la-Nivernots. 
Skin and trim the eel, cut it In pieces about three inches long, 
and marinade it about two hours with oil, chopped parfley, {bal- 
lots, mufhrooms, pepper and fait ; make as much of the mari- 
nade dick to it as poffible; drew it with crumbs of bread, broil 
it on a flow fire, bading with the remainder of the marinade; 
when done of a good colour, ferve with a Nivernoisfauce. Dai- 
ry mple, 279. 
To Jlenv Eels. 
Skin, gut, and wafh your eels very clean in fix or eight wa- 
ters, to wafh away all the fand ; then cut them in pieces about 
as long as your finger; put juft water enough for fauce; put in 
a final! onion fluck with cloves, a little bundle of fweet herbs, 
a blade or two of mace, and fome whole pepper in a thin mullin 
rag. Cover it clofe, and let them flew very foftly. 
Take care to look at them now and then ; put in a little piece 
of butter rolled in flour, and a little chopped parfley. When 
you find they are quite tender, and well done, take out the 
onion, fpice, and fweet herbs. Put in fait enough to feafon it; 
then difh them up with the fauce. Colei 238. 
Having fldnned and cleanfed your eels, rub them with the 
yolk of an egg, drew over them bread crumbs, chopped parfley* 
To broil Eels. OF FISH. 
fage, pepper, and fait; bafte them well with butter,- and fet 
thfem in a dripping-pan ; roafl or bj-oii them, and ferve them- 
up with parfley and butter. Cole, 238. 
To broil or roajl Eels. 
Having fkinned and cleaned a large eel, mix bread crumbs,, 
grated lemon-peel, parfley chopped, pepper, fait, nutmeg, a few 
differs chopped, a bit of butter, and the yolk of an egg. Stuff" 
the eel, few it up, turn it round, rub it with yolk of egg, ftrew 
over it fine bread-crumbs, ftick on it bits of butter, a little water 
in the difh. Bake it either in a common or Dutch oven. Serve 
it with white fifh fauce*j add to it what gravy comes from the 
fifli, firft taking off the fat. The oyfters in the fluffing may be 
omitted. Or, ftrip the fkin off the eel to the tail, fcotch it, rub 
it "with pepper and fait •, fluff it with the above ingredients, 
draw the fkin oyer it, fkewer it round, hang it in the Dutch 
oven, roafl it; or put it on a gridiron, at a great diflance, over 
a clear fire. When it is near done, fet it lower to brown* 
Anchovy, or white fiffi-fauce. Mafotiy 244* 
To fry Eels. 
Cut one or two eels In pieces; cut out the back-bone, and 
fcore it on both fides; marinade it about an hour in vinegar, 
with parfley, fliced onions, {ballots, and four cloves; then drain 
it, bafte it with eggs and bread-crumbs, fry it of a good colour. 
Garnifh with fried parfley, and ferve with a relifhing fauce in a 
fauce-boat. Clermont, 344. 
To bake Sprats* 
Rub them with fait and pepper; and to every two pints of 
vinegar put one pint of red wine, Diflblve a penny-worth of 
cochineal *, lay your fprats in a deep earthen difh; pour in as 
much red wine, vinegar, and cochineal, as will cover them ’y tie 
a paper over them, fet them in an oven all night. They will 
eat well, and keep for forae time. Rajdld} 34,- Chap. XVL—OF SAUCES. 
TAKE a little butter, diced onions, bits of carrot, parfley-s 
root, two cloves of garlick, two cloves, a laurel-leaf. Soak 
all together till it takes colour; then add fome cullis, a little 
vinegar and broth, fait and pepper ; boil it to the confidence 
of faucesj Ikim and lift it for ufe. Dalryrnpky 43. 
Sauce Poivrade-. 
Pick out a good lobfter if it be alive, flick a Ikewer in the. 
Vent of the tail to keep out the water. Throw an handful of 
fait into the water, and, when it boils, put in the lobfter, which 
muft boil half an hour* If it has fpawn, pick them off, and 
pound them exceedingly fine in a marble mortar* Put them 
into half a pound of melted butter,-then take the meat out of 
your lobfter, pull it in bits, and- put it in your butter, with a 
large fpoonful of lemon-pickle, the fame quantity of walnut- 
catchup, a flicc of an end of a lemon, one or two dices of horfe- 
radifh, as much beaten mace as will lie on a fix-pence, and 
feafon to your tafte with fait and chyan pepper. Boil them 
one minute, and then take out the horfe-radifh and lemon, 
and ferve it in your fauce-boat. If lobfters cannot be had, you 
may make ufe of oyfters or fhrimps the fame way. And if 
you can get no kind of fhell fifii, you may then add two an- 
chovies cut fmall, a fpoonful of walnut-liquor, and a large onion 
duck with cloves. Rajfaldy 21. Farley y 144. 
Sauce for a Cod''s Head. , 
Tie up fome parfley in a bunch, wafh it, and put It Into fomc 
boiling water with a. little fait; after it has boiled up very 
quick two or three times, take it out and chop' it very fine j 
then mix it with fome melted butter. Cole, 240. 
Parfley and Butter. 
Poor Maps Sauce. 
Cut fome young onions Into water, with fome chopped parf- 
ley. It is very good' with roafted mutton. Coley 240. 
Another way, called by the French, Sauce a Pauvre Homme. 
Slice half a lemon, boil it in a little broth with two or three 
chopped lhallots, pepper and fait, and a fpoonful of oil; and 
ferve it in a fauce-boat. Clermont, 37. 
Lemon Sauce for boiled Fowls, 
Take a lemon and pare off the rind, cut it into dices, and 
take the kernels out, cut it into fquare bits; blanch the liver of 
the fowl and chop it fine , mix the lemon and liver together in OF SAUCES. 
a boat, am! pour fome hot melted butter on it, and ftir it up. 
Boiling it will make it go to oil. Cole, 240, 
Mujhroom Sauce for white Fowls of allforts. 
Take about a quart of frefh rrtufhrooms, well cleaned and 
waftied, cut them in two, put them in a ftew-pan, with a little 
butter, a blade of mace, and a little fait; flew it gently for 
half an hour, then add a pint of cream, and the yolks of two 
eggs beat very well, and keep ftirring it till it boils up j then 
fqueeze half a lemon, put it over your fowls Or turkies, or in 
bafons, or in a diflh, with a piece of French bread, firft butter- 
ed, then toafted brown, and juft dip it in boiling water; put 
it in the dilh, and mufhrooms over, Glajfet 70. 145, 
Wafh and clean ten heads of celery, cut off* the green tops, 
and take out the outftde ftalks, cut them into thin bits, and boil 
it in gravy till it is tender ; thicken it with flour and butter, 
and pour it over your meat. A Ihoulder of mutton, or a 
fhoulder of veal, roafted, is very good with this fauce. Raf~ 
faldj 104. 
Celery Sauce. 
Caper Sauce. 
Take feme capers, chop half of them, put the reft in whole ; 
chop alfo a little parfley very fine, with a little bread grated 
very fine, and fome fait; put thefe into butter melted very 
fmooth. Some only chop the capers a little, and put them 
into the butter, Farley, 139, from Mafon, 320. 
Shallot Sauce. 
Take five or fix {ballots, chopped fine, put them into a fauce- 
pan with a gill of gravy, a fpoonful of vinegar, and fome pep- 
per and fait \ ftew them for a minute, then pour them into 
your difh,or put it in fauce-boats. Cole, 241. 
Egg Sauce. 
Take two eggs and boil them hard. Firft chop the whites, 
then the yolks, but neither of them very fine, and put them to- 
gether. Then put them into a quarter of a pound of good 
melted butter, and ftir them well together. Cole, 241. 
Apple Sauce. 
Pare, core, and flice your apples, then put a little water in 
the fauce-pan to keep them from burning, and a bit of lemon- 
peel. When they are enough, take out the peel, bruiie the 
add a lump of butter, and a little fugar. Cole, 241, 
Boil eight or ten large onions, change the water two or three 
times while they are boiling. When enough, chop them on a 
Onion Sauce. OF SAUCES. 
201 
board to keep them from growing of a bad colour ; put them 
in a fauce-pan with a quarter of a pound of butter, and two 
fpoonfuls of thick cream ; boil it a little, and pour it over your 
difh. Rnjfald, 59. 
Another way. 
Having peeled your onions, boil them in milk and water, 
put a turnip with them into the pot (it draws out the ftrength); 
change the water twice *, pulp them through a cullender, or 
chop them; then put them in a fauce-pan with fome cream, a 
piece of butter, a little flour, fome pepper and fait. They mult 
be very fmooth. Cole, 241. 
Goofeberry Sauce. 
Put fome coddled goofebcrries, a little juice of forrel, and a 
little ginger, into fome melted butter. Cole, 241. 
Having boiled a bunch of fennel and parfley, chop It fmall, 
and ftir into it fome melted butter. Cole, 241. 
Fennel Sauce. 
Put a pretty large piece of crumb of bread, that is not new, 
into half a pint of water, with an onion, a blade of mace, and 
a few pepper-corns in a bit of cloth ; boil thefe a few minutes; 
take out the onions and fpice, math the bread very fmooth, add 
a piece of butter and a little fait. 
Bread-fauce for a pig is made the fame, with the addition of 
a few currants picked, wafhed, and boiled in it. Coley 241, 
Bread Sauce. 
Wafh your mint perfectly clean from grit and dirt, chop It 
very fine, and put to it vinegar and fugar. Cole, 242. 
Mint Sauce. 
Cut fome large onions into fquare pieces, cut fome fit bacon 
in the fame manner, put them together in a faucc-pan over the 
hre, fhake them round to prevent their burning. When they 
are brown, put in fome good veal gravy, with a little pepper 
and fait; let them ftew gently till the onions are tender, then 
put in a little fait, fome muftard and vinegar, and ferve it hot. 
jMafotiy 323. Farley, 140; 
Sauce Robert. 
Another way. 
Slice feveral onions, fry them in butter, turning often till they 
take colour; then add a little cullis and good broth, pepper 
and fait; let them boil half an hour, and reduce to a fauce; 
when ready, add muftard. You may lift it for thofc who only 
like the flavour of onions. Dalrymple, 41. 
Anchovy Sauce. 
Put an anchovy into a pint of gravy, then take a quarter of a 202 
OF SAUCES. 
pound of butter rolled in flour, and ftir all t6gether till it 
You may add a little juice of lemon, catchup, red wine, and 
walnut liquor, juft as you think proper. 
Plain butter melted thick, with a fpoonful of walnut pickle* 
or catchup, is a good faucc, or anchovy: in fhort, you may put 
as many things as you pleafe into fauce. Glajfey 123. 
Shrimp Sauce. 
Wafh half a pint of flirimps very clean, and put them into a 
ftew-pan, with a fpoonful of anchovy liquor, and a pound of 
butter melted thick. Boil it up for five minutes, and fqueez£ 
in half a lemon. Tofs it up, and put it into your fauce* 
boat. Cotey 242, 
To crijp Parfey, 
Having picked and wafhed your parfley, put it into a Dutch 
oven, or on a fheet of paper; do not fet it too near the fire ; 
turn it till it is quite crifp. Lay little bits of butter on it, but 
not to be greafy. It is a better method than that of frying 
it. Coky 242. 
Plain Sour Sauce. 
Take fo'me frefh fortel-leaves, pick off the ftalks, bruife the 
leaves, and put them into a plate with their juice; ftrew on 
feme pepper and fait, ftir it all together, and ferve it cold. Colet 
242. 
Having wafhed two anchovies, put them into a fauce-pan, 
with one glafs of white wine, and tWo of water, half a nutmeg, 
and a little lemon-peel. When St has boiled five or fb£ minutes, 
firain it through a fieVe. Add to it a fpoonful of white wine 
vinegar, thicken it a little, then put in near a pound of butter 
rolled in- flour. Boil it well, and pour it hot upon your fifli. 
Rafalcly 27. 
White Sauce for Fifh, 
'll hits Sauce for Fowls or Chickens, 
Take a little ftrong veal gravy, with a little white pepper, 
mace, and fait, boiled in it. Have it clear from any tkin or 
fat. As much cream, with a little flour mixed in the cream, 
a little mountain wine to your liking. Boil it up gently for 
five minutes, then firaln it over your chickens or fowls, or in 
beats. Cole, 243. 
To a pint of good veal gravy, put a fpoohful of lemon-pickle, 
half an anchovy, a tea-fpoonful of mufhroom powdef, or a few 
pickled mufhroorns 5 give it a gentle boil; then put in half a 
pint of cream, the yolks of two eggs beat line; fhake it over the 
tire after the eggs and cream are in, but do not let it boil, as 
that would curdle the cream. Co!e} 243. 
A white Sauce for Veal, OF SAUCES. 
Sauce Ravigoite d-la-Bourgeofe 
Provide fome fage, parfley, a little mint, thyme, and bafil y 
tie them in a bunch, and put them into a fauce-pah of boiling 
water ; let them boil a minute, then take them out, and fqueeze 
the water from them ; chop tlaem very fine, and add to them 
a clove of garlick, and two large onions minced fine. Put them 
into a ftew-pan with half a pint of broth, fome pepper, and a 
little fait ; boil them upland put in a fpoonful of vinegar, idfa- 
fo", 324- " ' ' . ' *' 
Sauce a la-Nivernois. 
Put In a final! flew pah two flices of ham, a clove of garHck, 
a laurel-leaf, fliced onions and roots 5 let it catch, then add a 
little broth, two fpoonfuls of cullis, a-fpooitful of tarragon vine- 
gar ; Hew it an hour on a flow fire, then lift it through a fieve, 
and ferve it for a reliflfing fauce. Clermont, 31, • 
Sauce for Pheafanfs or Partridges. 
Thefe birds are ufually ferved up with gravy-fauce in the 
dilh, and bread-fauce in a boat. .Cale3 243. ,r> 
- Sauce-for -Wild Ducky T.eaiy &c. 
Take a proper quantity of veal-gravy, with fome pepper and 
fait ; fqueeze in the juice of two Seville oranges; add a little 
red wine, and let the red wine Tabil fome time in the gravy; 
Cole, 244. • ; 
To make Force-meat Balls. 
Force-meat balls are a great addition to all made-diflies, 
made thus;—Take half a pound of veal, and half a, pound of 
fuet cut fine, and beat in a marble mortar or wooden bowl- 
Have a few fweet herbs and parfley fhred fine, a little mace 
dried and beat fine, a final! nutmeg grated, or half a large one, 
a little lemon-peel cut very fine, a little pepper and fait, and 
the yolks of two eggs. Mix all thefe well together, then roll 
them in little round balls, and fome in little long balls.; roll 
them in flour, and fry them brown. If they are for any thing 
of white fauce, put .a little water in a fauce-pan, and when 
the water boils, put them in, and let them boil for a few mi- 
nutes, but never fry them, for white fauce. Glajfcy 21. Farleyr 
139' \ • • ; 
Having boiled a bunch of fennel and parfley, chop them 
fmall, and put it into fome good melted butter, and fend it 
to table in a fauce-boat; another with gravy-fauce. 
To make the gravy-iancej put a little brown gravy into a 
fauce-pan with one anchovy, a tea-fpoonful of lemon-pickle, a 
meat-fpoonful of liquor from your walnut-prckle, one or two' 
fpoonfuls of the water that the fifli was boiled in ; it gives it a 
Sauce for a boiled Salmon. 204 
OF SAUCES. 
pleafant flavour 5 a flick of horfe-radilh, n little browning and 
fait; boil them three or four minutes, thicken it with flour and 
a good lump of butter, and ftrain it through an hair fieve. 
N. B. This is a good faucc for mofl kinds of fifh. Rajfald, 
242. 
An excellent Sauce for mojl kinds of Fifj. 
Take fome mutton or veal gravy, put to it a little of the 
water that drains from your fifh -, when boiled enough, put it 
in a fauce-pan, and put in a whole onion, one anchovy, a 
fpoonful of catchup, and a glafs of white wine *, thicken it with 
a lump of butter rolled in flour, and a fpoonful of cream ; if 
you have oyfters, cockles, or fhriraps, put them in after you 
take it off the fire, but it is extremely good without. You may 
life red wine inftead of white, by leaving out the cream. Cole9 
244. 
cTo make Oy/ler Sauce. 
The oyfters being opened, wafli them out of the liquor, then 
ftrain it-, put.that and the oyfters into a little boiled gravy; 
juft fcald them ; add fome cream, a piece of butter mixed with 
flour, and fome catchup ; fhake all up; let it boil, but not 
much, as it will make the oyfters grow hard and fhrink ; yet 
care fhould be taken that they are enough, as nothing is more 
difagreeable than for the oyfters to tafte raw. Or melted but- 
ter only, with the oyfters and their liquor. Mafony 327. 
Take a pint of large oyfters, fcald them, and then ftrain them 
through a fieve, wafh the oyfters very clean in cold water, and 
take the beards off; put them in a flew pan, pour the liquor 
over them, but be careful to pour the liquor gently out of the 
veffel you have drained it into, and you will leave all the fedi- 
ment at the bottom, which you muft avoid putting into your 
ftew-pan; then add a large fpoonful of anchovyliquor, two 
blades of mace, half a lemon *, enough butter rolled in flour to 
thicken it; then put in half a pound of butter, boil it up till the 
butter is melted, then take out the mace and lemon, fqueeze 
the lemon-juice into the lance, give it a boil up, ftir it all the 
time, and then put it into your boats or bafons. 
N. B. You may put in a fpoonful of catchup, or the fame 
quantity of mountain wine. Glajfey 123. 
Another way. 
Afpic Sauce. 
Infufc chervil, tarragon, burnet, garden-crefs, and a little 
mint, in a little cullis for above half an hour ; then lift it, and 
add to it a fpooful of garlick-vinegar, pepper and fait; ferve 
up in a fauce-boat. Clermont. 38. OF SAUCES. 
Lobfer Sauce. 
Bruife the body of a lobfter into thick melted butter, and 
cut the flefh into it in fmall pieces *, ftew all together, and 
give it a boil; feafon with a little pepper, fait, and a very fmall 
quantity of mace. Cole, 245. 
Another way. 
Procure a lobfter that has a good deal of fpawn, pull the 
meat to pieces with a fork j do not chop it; bruife the body 
and the fpawn with the back of a fpoon; break the Ihell, boil 
it in a little water to give it a colour ; ftrain it off, melt fome 
batter in it very fmooth, with a little horfe-radilh and a very 
little ehyan; take out the horfe radifh, mix the body of the 
lobfter well with the butter, then add the meat, and give it a 
boil, with a fpoonful of catchup or gravy, If agreeable. Some 
people choofe only plain butter. Mafon, 327. 
[Culliffes are ufedfor thickening all forts of ragoos,foups, CSV. and 
to give them an agreeablefavour. I have given thefollowing receipts 
for making feveral of them, as they may probably be agreeable to fine 
of my readers; though I have fotmd by long experience, that Lemon- 
pickle and Browning (which fee J anfwers much better both for tafe 
and beauty. It is infinitely cheaper, and prevents a great deal of un- 
ite cejfary trouble.] 
A Cullis for all forts of Ragoos and rich Sauces. 
Take two pounds of veal, two ounces of ham, two or three 
cloves, a little nutmeg, a blade of mace, fome parfley-roots, two 
carrots cut to pieces, fome lhallots, two bay-leaves; let thefe 
■over a ftove in an earthen veffel; let them do very gently lor 
half an hour clofe covered, obferving they do not burn \ put 
beef-broth to it, let it ftew till it is as rich as it is required to 
be, and then ftrain it. Cole, 246. 
A Cullis for all forts of Butcher's Meat. 
The quantity of your meat muft be proportioned to your 
company. If ten or twelve, you cannot take lefs than a leg of 
veal and an ham, with ail the fat, ftcin, and outftde cut off. 
Cut the leg of veal in pieces about the thicknefs of your lift ; 
place them in your ftew-pan, and then the flices of ham, two 
carrots, an onion cut in two ; cover it clofe, let it ftew foftly at 
firft, and as it begins to brown, take off the cover and turn it, 
to colour it on all ftdes the fame ; but take care not to burn the 
meat. When it has a pretty brown colour, moiften you cullis 
with broth made of beef, or other meat; feafon your cullis with 
a little fweet bafil, fome cloves, with fome garlick; pare a le- 
mon, cut k in flices, and put it into your cullis, with fome 
mulhrooms. Put into a ftew-pan a good lump of butter, and 
jfei it over a flow Are 5 put into it two or three handfuls of  OF SAUCES. 
flour, ftlr it with a wooden ladle, and let it take a colour. IF your 
cullis be pretty brown, you muft put In fome flour. Your flour 
being brown with your cullis, pour it very Foftly into your cullis, 
keeping it ftirring with a wooden ladle; then let your cullis 
flew foftly, and fkim off all the fat; put in two glaffes of 
Champagne, or other white wine; but take care to keep your 
cullis very thin, fo that you may take the fat off and clarify it. 
To clarify it, you muft put it in a ftove that draws well, and 
cover it clofe, and let it boil without uncovering till it boils 
over; then uncover it, and take off the fat that is round the 
ftew-pan, then wipe it off the cover alfo, and cover it again. 
"When your cullis is done, take out the meat, and ftrain your 
cullis through a ftrainer. This cullis is for all forts of ragoos, 
fowls, pies, and terrines. Glajfe, 108. 
A Cullis for Fifh. 
Gut a large pike, and lay it whole upon the gridiron ; turn 
it often. When done, take it off; take off the fkin, and take 
the meat from the bones y boil fix hard eggs, and take out the 
yolks; blanch a few almonds, beat them to a pafte in a marble 
mortar, and then add the yolks of the eggs y mix thefe well 
with butter, and put in the fifh ; beat them all to mafh ; then 
take half a dozen onions, and cut them into flices, two parf- 
nips, three carrots; fet on a ftew-pan, put in a piece of butter 
to brown, and when it boils, put in the roots; turn them till 
they are brown, and then pour in a little pea broth to moiffen 
them. When they have boiled a few minutes, ftrain it into 
another fauce-pan; put in a whole leek, fome parfley, and 
fvveet bafii, half a dozen cloves, fome mulhrooms and truffles, 
and a few erumbs of bread ; let it ftew gently a quarter of 
an hour, and then put in the fifh from the mortar ; let it 
ftew fome time longer; it muff not boil up, becaufe that 
would make it brown. When it is done, ftrain it through a 
coarfe fteve. 
It fcrves to thicken all made-difhes, and foups for Lent. Cole, 
247* , . 
Ham Cullis. 
This is done with flices of veal-fillet, and ham fufficient to 
give it a pretty ftrong tafte ; add all forts of roots ; then add 
broth without fait, a glafs of white wine, a nofegay of thyme 
and parfley, half a laurel-leaf, one clove of garlick, a few muffle 
rooms, and fhallots, Dalrymple, 11. 
A white ( ttllis. 
Cut apiece of veal into fmall bits, take fome thin flices of 
ham, and two onions cut into four pieces; moiften it with 
broth/ feafoned with mufhrooms, a bunch of parfley, green 
onions, and three cloves ; let it ftew. Being ftewed, take out 
all your meat and roots with a fkimmer, put in a few crumbs OF SAUCES. 
207 
of bread, and let it Hew foftly; take the white of a fowl, or 
two chickens, and pound it in a mortar; when well pounded, 
mix it in your cullis, but it rrmft not boil, and your cullis 
muft be very white; but if it is not white enough, you rauft 
pound two dozen of Tweet almonds blanched, and put into 
your cullis. Let it be of a good tafte, and ftrain it oft', then 
put it in a fmall kettle, and keep it warm. You may life 
it for white loaves, white cruft of bread and bifcuits, Qlajfet 
no. 
A Family Cullis. 
Take a piece of butter rolled in flour, ftir it in your ftew- 
pan rill the flour takes a fine yellow colour; then add fmall 
broth, a little gravy, a glafs of white wine, a bundle of parfley, 
thyme, laurel, and Tweet bafil, two cloves, a little nutmeg or 
mace, a few mufhrooms, whole pepper, and fait; boll for an 
hour on a flow fire ; Tift it through a lawn fieve, well fkimmed 
from fat. This cullis is made either with meat or fifh broth, 
according to your fancy. Clermont, 9. 
Take twenty-four lemons, grate off the out-rinds very thin, 
and cut them in four quarters, but leave the bottoms whole, 
rub on them equally half a pound of bay-falt, and fpread them 
on a large pewter dilh ; either put them in a cool oven, or let 
them dry gradually by the fire, till all the juice is dried into 
the peels; then put them into a well-glazed pitcher, with an 
ounce of mace, and half an ounce of cloves beat fine, an ounce 
of nutmeg cut into thin flices, four ounces of garlick peeled, 
half a pint of muftard feed bruifed a little, and tied in a mufiin 
bag; pour two quarts of boiling white wine vinegar upon, 
them, clofe the pitcher well up, and let it ftand five or fix days 
by the fire j lhake it well up every day, then tie it up, and let 
it ftand for three months to take oft' the bitter. When you 
bottle it, put the pickle and lemon in an hair fieve: prefs them 
well to get out the liquor and let it ftand till another day, then 
pour off the fine, and bottle it. Let the other ftand three or 
four days, and it will refine itfelf. Pour it off, and bottle it ; 
let it ftand again, and bottle it till the whole is refined. It 
may be put in any white fauce, and will not hurt the colour. 
It is very good for fifh-fauce and made-difties. A tea-fpoon- 
ful is enough for white, and two for brown fauce, for a 
fowl. It is a raoft ufeful pickle, and giyes a pleafant fla- 
vour. Always put it in before you thicken the fauce, or put 
any cream in, left the ftiarpnefs ftioukl make it curdle, Raf* 
fold, Bj. . 
Fo make Lemcm Fickle. 2c8 
Chap. XVII. ELEGANT SMALL SAVOURY 
. DISHES OF VEGETABLES, FRUITS, &c. 
Artichoke Bottoms with Eggs, 
TAKE your artichoke bottoms, and boil them in hard water; 
if dry ones, in Toft water ; put a good lump of butter in 
the water ; it will make them boil in half the time, and they 
will be white and plump. When you put them up, put the 
yolk of an hard egg in the middle of every bottom, and pour 
good melted butter upon them, and ferve them up. You may 
lay afparagus or brocoli between every bottom. Raff aid, 290* 
To fry Artichoke Bottoms. 
Having blanched them in water, flour them and fry them 
infrdh butter. Lay them in your difh, and pour melted but- 
ter over them. Or you may put a little red wine into the but- 
ter, and fcafon with nutmeg, pepper, and fait. Glajfey 197, 
Farley, 56. 
A ragoo of Artichoke Bottoms. 
If dried, let them lie in warm water for two or three hours, 
changing the water; put to them fome good gravy, mufhroom 
catchup or powder, chyan and fait; thicken with a little flour. 
Boil thefe together. Cole, 249. 
A ragoo of Celery. 
Cut the white part of your celery into lengths, boil it till it 
is tender; fry and drain it, flour it, put into it fome rich gravy, 
a very little red wine, fait, pepper, nutmeg, and catchup j boil 
it up. Coley 249. 
Another way. 
Having taken off all the outfides of your heads of celery, cut 
them in pieces, put them in a tofling-pan, with a little veal- 
gravy or water; boll them till they are tender; put to it a 
fpoonful of lemon pickle, a meat fpoonful of white wine, and a 
little fait; thicken It with flour and butter, and ferve them 
up with fippets. Raffaldy 286. 
7 When boiled, dip it in batter, fry it of a light brown in 
hogs’-iard ; put it on a plate, and pour melted butter over it, 
Colt'y 250, *-• 
To fry Celery. 
Cucumbers Jlewed. 
Having pared your cucumbers, flice them about the thick- 
nefs of a crown piece; flice fome onion. Fry them both; 
drain and lhake a little flour over them. Put them into a ftew- ELEGANT SMALL SAVOURY DISHES &c. 
209 
pan with fome good gravy, chyan, and fait; ftew them till ten- 
der. Or they may be dewed in their own liquor, without be- 
ing fried; chyan* and fait. Or take out the feeds, quarter 
the cucumbers, ftew them till clear in fome boiled gravy ; mix 
a little flour with fome cream, a very little white wine, and 
white pepper pounded. Boil it up. Mafon, 338. 
Slice tWo cucumbers and two onidns, and fry them in a 
little butter, then drain them in a fieve, put them into a fauce- 
pan, add fix fpoonfuls of gravy, two of white wine, and a blade 
of mace ; let them ftew five or fix minutes. Then take a piece 
of butter as big as a walnut rolled in flour, a little fait, and 
chyan pepper 5 fhake them together, and when it is thick, difh 
them up. Glaffe, 113. 
To ragoo Cucumbers. 
Pare fix large young cucumbers, and cut them into fquares 
about the fize of a dice; put them into boiling water ; let 
them boil up, and take them out of the water, and put them 
into a ftew-pah, with an onion ftuck with cloves, a good flice 
of ham, a quarter of a pound of butter, and a little fait j fet it 
over the fire a quarter of an hour, keep it clofe covered, flcim 
it well, and lhake it often, as it is apt to burn 5 then dredge In 
a little flour over them, and put in as much veal-gravy as will 
juft cover the cucumbers; ftir it well together, and keep a 
gentle fire under it till no fcum will rife * then take out the 
ham and onion, and put in the yolks of two eggs, beat up with 
a tea-cupful of cream j ftir it well for a minute, then take it off 
the fire, and juft before you put it in the difh, fqueeze in a lit- 
tle lemon-juice. Have ready five or fix poached eggs to lay 
on the top. Cole, 250. 
Cucumbers with -Eggs. 
Cucumbers fluffed with Force-meat* 
Peel as many cucumbers as you propofe for a difh ; take out 
the middle with an apple corer, blanch them a little in boil- 
ing water, and fill them with a force-meat made of roafted 
poultry y braze them with fome thin flices of bacon* a little 
broth, two or three onions, a faggot of parfley and fweet herbs, 
one carrot fliced, three cloves, a little whole pepper and fait. 
When done drain and wipe them, and ferve with a good re- 
lifhing cullis-fauce. Cole, 250. 
To ragoo Mujhrooms. 
Peel fome large mufhrooms, and take out the infide. Broil 
them on a gridiron, and when the outfide is brown, put them 
in a toffing-pan, with a quantity of water fufficient to cover 
them. Let them hand ten minutes, then put to them a fpoon- 
ful of white wine, as much of browning, and a very little alle-  ELEGANT SMALL SAYOURY DISHES 
gar. Thicken it with butter and flour, and boil it a little. 
Serve it up with flppets round the difh. Farley, 80, from Rof- 
fold, 288. 
Another way. 
Scrape the inflde of fome large muflirooms, and broil them. 
When a little brown, put them into fome gravy thickened with 
ale, a little flour, a very little Madeira, fait, and chyan ; a little 
juice of lemon. Boil thefe together. Cole, 251. 
ToJlew Mujhroonts. 
Firfl: put your mufhrooms in fait and water, then wipe them 
with a flannel, and put them again in fait and water ; then 
throw them into a fauce-pan by themfelves, and let them boil 
up as quick as poffible; then put in a little chyan pepper and 
a little mace: let them flew in this a quarter of an hour, then 
add a tea-cupful of cream, with a little flour and butter the fize 
of a walnut. Serve them up as foon as done. Cole, 251. 
Mtjhroom Loaves. 
Take fmall buttons, and wafli them as for pickling; boil 
them a few minutes in a little water ; put to them a little 
cream, a piece of butter rolled in flour, fait, and pepper; boil 
this up, and fill fome fmall Dutch loaves. If they are not too 
be had, fmall French rolls will do, the crumb taken out; but 
not fo well as the loaves. Mafon, 339. 
Take a quart of green peas and two large cabbage lettuces, 
cut fmall acrofs, and walked very clean; put them in a ftew- 
pan with a quart of gravy, and flew them till tender; put in 
fome butter rolled . in flour, feafon with pepper and fait. 
When of a proper thicknefs, difh them up. 
Stewed Peas and Lettuce. 
N. B. Some like them thickened with the yolks of four eggs ; 
others prefer an onion chopped very fine, and ftewed with 
them, with two or three rafhers of lean ham. GlaJJe, 116. 
Another way. 
Boil and drain the peas, flice and fry the lettuce; put them 
into fome good gravy ; ftiake in a little flour; add chyan and 
fait, and a very little Aired mint; boil this up, Ihaking it. 
Cole, 252. 
Another way. 
Having flielled your peas, boil them in hard water, with fait 
in it, drain them in a fieve j then dice your lettuces and fry 
them in frefh butter ; put your peas and lettuces into a tolling- 
pan, with a little good gravy, pepper and fait; thicken it with 
dour and butter, put in a little dired mint, and ferve it up in a 
foup-difli. . Raffaldy2B9, •- - • OF VEGETABLES, FRUITS, &c. 
211 
1o ragoo Afparagus. 
Scrape and clean one hundred grafs, and throw them in cold 
Water; then cut as far as they are good and green, and take 
two heads of endive, clean picked and walked, and cut very 
fmall, a young lettuce clean walhed and cut fmall, and a large 
onion peeled and cut fmall Put a quarter of a pound of but- 
ter into a ftew-pan, and when it is melted, throw in the above 
ingredients. Tofs them about, and fry them ten minutes; 
then feafon them with a little pepper and fait, lh ike in a little 
flour, tofs them about, and pour in half a pint of gravy. Let 
them flew till the fauce is very thick and good, and then pour 
all into your dilh. Garnilh with a few of the little tops of the 
grafs, Farley, 80. 
Afparagus and Eggs-. 
Toad a piece of bread as large as you have occaflon for, 
butter It, and lay it on your difh; butter fome eggs and lay 
over it. In the mean time, boil fome grafs tender, cut it fmall, 
and lay it over the eggs. 
N. B. The eggs ate buttered thus:—take as many as you 
want, beat them well, put them into a fauce-pan with a good 
piece of butter, a little fait; keep beating them with a fpoon till 
they are thick enough, then pour them on the toaft. Colet 252. 
An Amulet of Afparagus, 
Beat up fix eggs with cream, boil fome fine afparagus, and 
when boiled, cut off all the green in fmall pieces ; mix them 
"with the eggs, and add pepper and fait. Make your pot hot, 
and put in a flice of butter ; then put them in, and fend them 
up hot. They may be ferved on buttered toafts. Coley 252. 
To make an Amulet. 
Beat fix eggs, (train them through a hair fieve, and put them 
into a frying-pan, in which is prepared a quarter of a pound of 
hot butter. Throw in a little boiled ham, (craped fine, fome 
(bred parfley, and feafon them with pepper, fait, and nutmeg. 
Fry it brown on the under fide, and lay it on your difh, but do 
not turn it. Hold a hot falamander over it for half a minute, 
to take off the raw look of the eggs. Some put in clary and 
chives, and fome put in onions. Serve it with curled parfley 
ftuck in it. Cole, 253. 
An Amulet with Onions, 
Fry four fliced onions in butter, till they are quite done. 
Add the yolks of three eggs, and a little chopped parfley. 
Make two fmall amulets without fait, put the onions upon 
them, and a few fillets of anchovies ; roll them lengthw ays. 
Have ready fome pieces of bread cut like toafts, and fried in 
butter. Cut the amulets the fame fize of the bread upon  ELEGANT SMALL SAVOURY DISHES 
which you put them. Four a little melted butter over, and 
ftrew them with rafped Parmefan cheefe and bread crumbs. 
Give them a colour in the oven, and ferve with a relifhing-fauce 
under. Dalrymple, 413. 
Take a large cauliflower, or two fmall ones, pick as if you 
intended them for pickling : flew them till they are enough in 
a rich brown cullis, feafoned with pepper and fait; put them 
in a difh, and pour the cullis over them. Boil fome fprigs of 
the cauliflower very white, and lay round them. Mafon, 337. 
Farley, 81. 
To ragoo Cauliflowers. 
To broil Potatoes. 
Boil them, then peel them, cut them in two, and broil them 
till they are brown on both lides j then lay them in the plate 
or dilh, and pour melted butter over them. Cole, 253. 
To fry Potatoes. 
Cut your potatoes into thin fllces, as large as a crown piece, 
fry them brown, lay them in the plate or difh, pour melted 
butter and fade and fugar over them. Thefe make a pretty 
corner plate. Cole, 253. 
Boil them, peel them, and put them into a fauce-pan *, mafh 
them well, and put a pint of milk to two pounds of potatoes ; 
add a little fait, ftir them well together, and take care that 
they do not flick to the bottom ; then take a quarter of a 
pound of butter, ftir it in, and ferve it up. Cole, 253. 
To majh potatoes. 
To fcollop Potatoes. 
Having flrft boiled your potatoes, beat them fine in a bowl 
with good cream, and a lump of butter and fait; put them in- 
to fcollop {hells, make them fmooth on the top, fcore them with 
a knife, lay thin flices of butter on the top of them, put them 
in a Dutch oven to brown before the fire. Three fhells is fuf- 
ficient for a difh. Rajfald, 287. 
Cut them about fix inches long, and ftring them, then boil 
them till tender. Take them out, have fome butter melted in 
your ftew-pan, flour them, and fry them brown. Send them 
in a dilh, with melted butter in a cup. Or you may tie them 
up in bundles, and boil them like afparagus. Put a toaft under 
them, and pour a little melted butter over them •, or cut them 
into dice, and boil them like peas. Tofs them up in butter, 
and fend them up hot. Glajfe, 195. 
To fry Cbardoons, 
Cbardoons d-la-Fromage. 
String them, cut them an inch long, ftew them in a little red OF VEGETABLES, FRUITS, &c. 
213 
wine till they are tender; feafon with pepper and fait, and 
thicken it with a piece of butter rolled in flour j then pour 
them into your di£h, fqueeze fome ju p; of orange over it, then 
fcrape Parmefan or Chelhire cheefe all over them j then 
brown it with a cheefe iron, and ferve it up quick and hot. 
Cole, 254. 
Take fix pears, pare them, and either quarter them or ftew 
them whole. Lay them in a deep earthen pan, with a few 
cloves, a piece of lemon peel, a gill of red wine, and a quarter 
of a pound of fine fugar. If the pears are very large, they will 
require half a pound of fugar, and half a pint of red wine. 
Cover them clofe with brown paper, and ftew them in an oven 
till they are enough. They may be ferved up hot or cold. 
They make a very pretty difh with one whole and they reft cut 
jn quarters, and the cores taken out. Farley, 72. 
To Jlew Tears. 
Fo Jlew Pears in a fauce-pan. 
Put them into a fauce-pan with the ingredients mentioned 
in the preceding article, cover them, and do them over a flow 
fire. When they are enough, take them off; add a penny- 
worth of cochineal bruifed very fine. Cole, 254, 
To bake Pears. 
Pare them, cut them in halves, and core them; then put 
them into an earthen pan with a few cloves, a litttle water and 
red wine, and about half a pound of fugar to fix pears ; bake 
them in an oven moderately hot, then fet them over a flow fire ; 
let them ftew gently j cut in a lemon-peel in fmall fhreds. If 
the fyrup is not rich enough, add more fugar. Mafpiiy 433* 
801 l your broccoli tender, obferving to fave a large bunch for 
the middle, and fix or eight little thick fprigs tq ftick round. 
Toaft a bit of bread as large as you would have it for your difh 
or butter plate. Butter fome eggs thus :—take fix eggs, or as 
many as you have occafion for, beat them well, put them into 
a fauce-pan with a good piece of butter, a little fait; keep beat- 
ing them with a fpooiTtill they are thick enough, then pour 
them on the toaft. Set the largeft bunch of broccoli in the 
middle, and the other little pieces round and about, and garnifh 
the difh with little fprigs of broccoli. This is a pretty fide- 
diftx, or corner-plate, GlaJJe, 197. 
Eggs and Broccoli. 
Fo broil Eggs. 
Cut a toaft round a quartern loaf, brown It, lay It In your 
dlfh, butter it, and very carefully break fix or eight eggs on 
the toaft. Take a red-hot Ihovel and hold it over them. 214 
ELEGANT SMALL SAVOURY DISHES. 
When they are done, fqueczc a Seville orange over them, 
grate a little nutmeg over it, and ferve it up for a fide-plate. 
Or you may poach your eggs and lay them on a toaft ; or toaft 
your bread crifp, and pour a little boiling water over it. Sea- 
fon it with a little fait, and then lay your poached eggs upon it. 
Cole, 2CC. 
Eggs Dutchefs fajhion. 
Boil a pint of cream and fugar, a little orange-flower water, 
and piece of lemon-peel j poach fix or eight eggs in it ; take 
out the eggs, reduce the cream for fauce to ferve upon them. 
Dalrymple, 416. 
Pick and wafh your fpinach very clean in feveral waters, put 
it into a fauce-pan with a little fait; cover it clofe, and fhakc 
the pan often. When it is juft tender, and whilft it is green, 
throw it into a fieve to drain ; lay it in your difh. Have ready 
aftew-pan of water boiling, and break as many eggs into cups 
as you would poach. When the water boils, put in the eggs; 
have an egg flice ready to take them out with, lay them on the 
fpinach, and garnifh the difti with orange cut into quarters, 
with melted butter in a cup. Cole, 255. 
Spinach and Eggs. 
To force Eggs. 
Scald two cabbage lettuces with a few mufhrooms, parfley, 
forrel, and chervil; then chop them very fmall, with the yolks 
of hard eggs, feafoned with fait and nutmeg ; then ftew them 
in butter, and when they are enough, put in a little cream, then 
pour them into the bottom of a difh. Then chop the whites 
very fine, with parfley, nutmeg, and fait. Lay this round the 
brim of the difh, and 1 un a redThot flre-fhovel over it to brown 
it. Cole, 255. 
To poach Eggs with Toajls. 
Pour your water in a flat-bottomed pan, with a little fait. 
When it boils, break your eggs carefully in, and let them boft 
two minutes ; then take them up with an egg-fpoon, and lay 
them on buttered toafts. Raffald, 289. 
Eggs with Saufages, 
Fry fome faufages, and then a flice of bread ; lay the faufages 
on the bread, with a poached egg between each link. If the 
toaft; is too ftrong fried, butter it a little. 
The common way of drefling eggs is to poach them, and 
ferve them on a buttered toaft, or on ftewed fpinach or forreh 
Cole, 256. Chap. XVIII.—OF PUDDINGS. 
Preliminary Obfervations on Puddings. 
IN boiled puddings, particular care is required that the cloth 
be clean, and remember to dip it in boiling water, let it be 
well floured, and give your cloth a fhake. If it is a bread piid- 
ding, tie it loofe ; if a batter pudding, tie it clofe; and never 
put your pudding in till the water boils. If you boil it in a 
bafon, butter it, and boil it in plenty of water, without covering 
the pan, and turn it often. When it is enough, take it up in 
the bafon, let it fland a few minutes to cool, then untie the 
firing, wrap the cloth round the bafon, lay your difh over it, 
and turn the pudding out *, then take off the bafon and cloth 
with great care, otherwife a light pudding is liable to be broken 
in turning out. When you make a batter pudding, firft mix 
the flour well with a little milk, then gradually put in the in- 
gredients, by which means it will be perfedlly fmooth and with- 
out lumps. But for a plain batter pudding, the beft method is 
to drain it through a coarfe hair fieve, that it may neither have 
lumps nor the treadles of the eggs ; and for all other puddings, 
flrain the eggs when you beat them. With refpeft to baking, 
all bread and cuftard puddings require time, and a moderate 
oven, that will raife and not burn them. Batter and rice pud- 
dings, a quick oven. Be particularly careful to butter the pan 
or difh before you put in your pudding. Cole, 256. 
A baked Almond Pudding. 
Having boiled the fkins of two lemons very tender, beat 
them very fine; beat half a pound of almonds in rofe water, 
and a pound of fugar very fine j. then melt half a pound of 
butter and let it fland till it is quite cold j beat the yolks of 
eight eggs and the whites of four; mix them and beat them all 
together, with a little orange-flower water, and bake it in the 
oven. Rajfald, 168. Farley, 184. 
A boiled Almond Pudding. 
Strain two eggs well beaten into a quart of cream, a penny- 
loaf grated, one nutmeg, fix fpoonfuls of flour, half a pound 
of almonds blanched and beat fine, half a dozen bitter almonds, 
fweeten with fine fugar; add a little brandy \ boil it half an 
hour ; pour round it melted butter and wine j flick it with al- 
monds blanched and flit. Mafon, 370. 
Almond Hog’s Puddings. 
Take a pound of beef marrow chopped fine, half a pound of 
fwcet almonds blanched and beat fine, with a little orange- 216 
OF PUDDINGS, 
flower or rofe water ; half a pound of white bread grated fine, 
half a pound of currants clean waflied and picked, a quarter of 
a pound of fine fugar, a quarter of an ounce of mace, nutmeg, 
and cinnamon together, of each an equal quantity, and half a 
pint of fack or mountain. Mix all well together, with half a 
pint of good cream, and the yolks of four eggs. Fill your guts 
half full, tie them up, and boil them a quarter of an hour, and 
prick them as they boil to keep the guts from breaking. For 
a change, you may leave out the currants, but you muft then 
add a quarter of a pound more fugar. Cole, 257. 
A baked Apple Pudding, 
Boil half a pound of apples and pound them well; take half 
51 pound of butter beaten to a cream, mix it with the apples 
before they are cold j add fix eggs with the whites, well beaten 
and ftrained, half a pound of fugar pounded and lifted, the 
finds of two lemons well boiled and beaten; lift the peel into 
clean water twice in the boiling; put a thin cruft in the bot- 
tom and rims of your difh. It will take half an hour to bake 
it. Cole, 257. 
Pare twelve large pippins, and take out the cores; put them 
into a fauce-pan, with four or five fpoonfuls of water, and boil 
them till they are foft and thick. Then beat them well, ftir 
in a pound of loaf fugar, the juice of three lemons, and the 
peels of two cut thin and beat fine in a mortar, and the yolks 
of eight eggs beaten. Mix all well together, and bake it in a 
flack oven. When nearly done, throw over it a little fine 
fugar. You may, if you pleafe, bake it in a puff pafte, at the 
bottom of the difh, and round the edges of it. GloJJe, 217; 
Farley, 198, 
Another way. 
Apple Dumplings, 
Having pared and taken out the core of your apples, fill the 
hole with quince, or orange marmalade, or fugar (which ever 
beft fuits)*, then take a piece of cold pafte, and make a hole in 
it, as if you was going to make a pie; lay in your apple, and 
put another piece of pafte in the fame form, and clofe it up 
round the fide of your apple. It is much preferable to the 
method of gathering it in a lump at one end. Tie it in a cloth, 
and boil it three quarters of an hour; pour melted butter over 
them and ferve them up. Five is fufficicnt for a difli. PaJ- 
fald, 183. Farley, 198. 
An Apricot Pudding. 
v£oddle fix large apricots very tender, break them very final 1, 
fweeten them to your tafte j when they are cold add fix eggs 
and only two whites, well beat j mix them all well together. OF PUDDINGS. 
217 
with a pint of good cream*, lay a puffpafte all over your dilh, 
and pour in your ingredients. Bake it half an hour; but the 
oven fhould not be too hot. When it is enough, throw a 
little fine fugar all over it, and fend it to table. Glajfe, 272. 
Farley y 180. 
A Batter Pudding, 
Take a quart of milk, beat up the yolks of fix eggs, and the 
whites of three, and mix them with a quarter of a pint of milk. 
Take fix fpoonfuls of flour, a tea-fpoonful of fait, and one of 
beaten ginger. Mix them all together, boil them an hour and 
a and pour melted butter over the pudding. \ou 
may, if you think proper, put in half a pound of pruens, or 
(currants, and two or three more eggs. Or you may make it 
without eggs, in the following manner; take a quart of milk, 
mix fix fpoonfuls of the flour with a little of the milk firft, a 
tea-fpoonful of fait, two of beaten ginger, and two of the tinc- 
ture of faflfon. Then mix all together, and boil it an hour. 
Farley, 200, from Glajfe, 219. 
Another. 
A pint of milk, four eggs, four fpoonfuls of flour, half a 
grated nutmeg, and a little fait; tie the cloth very clofe, and 
boil it three quarters of an hour. Sauce, melted butter. Coley 
*59• _ .. 
A Bread Pudding. 
Slice all the crumb of a penny loaf thin into a quart of milk, 
fet it over a chafing-difh of coals till the bread has foaked up 
all the milk, then put in a piece of butter, ftir it round, and 
let it ftand till cool. Or you may boil your milk and pour 
over your bread, and cover it up clofe ; this method is as good 
as the other. Then take the yolks of fix eggs, and half the 
whites, and beat them up with a little rofe water and nutmeg, 
and a little fait and fugar, if you like it. Mix all well together, 
and boil it an hour. Glajfe, 220. Farley, 192. 
A nice Bread Pudding. 
Take half a pint of milk, boil it with a bit of cinnamon, 
four eggs, and the whites well beaten, the rind of a lemon 
grated, half a pound of fuet chopped fine, and as much bread 
as may be thought requifite. Pour your milk on the bread 
and fuet, keep mixing it till cold, then put In the lemon*peel, 
eggs, a little fugar, and fome nutmeg grated fine. This pud- 
ding may be either boiled or baked. Rajfald, 173. 
A Calf’s foot Pudding. 
Boil four feet tender; pick the niceft of the meat from the 
bones, and chop it very fine; add the crumb of a penny loaf 
grated, a pound of beef fuet Hired fmall, half a pint of cream, 218 
OF PUDDINGS. 
feven eggs, a pound of currants, four ounces of citron cut 
imall, two ounces of candied orange peel cut like draws, a nut- 
meg,, and a large glafs of brandy. Butter the cloth and flour 
it, tie it clofe, let it boil three hours. Mafon> 370. 
Mrs. Raffald, page 172, gives the fame receipt, with this 
addition: “ When you take the pudding up, it is belt to put 
“ it in a bowl that will juft hold it, and let it ftand a quarter 
of an hour before you turn it out ; lay your difh upon the 
(e top of the bafon, and turn it upfide down,” Cole, 261. 
Scrape a raw carrot very clean and grate it. Take half a 
pound of the grated carrot, and a pound of grated bread ; beat 
up eight eggs, leaving out half the whites, and mix the eggs 
with half a pint of cream. Then ftir in the bread and carrot, 
half a pound of frefh butter melted, half a pint of fack, three 
fpoonfuls of orange flower-water, and a nutmeg grated. 
Sweeten to your palate. Mix all well together, and if it is not 
thin enough, ftir in a little new milk or cream. Let it be of a 
moderate thicknefs, lay a puff pafte all over the difh, and pour 
in the ingredients. It will take an hour’s baking. If you 
would boil it, you mull melt butter, and put in white wine and 
fugar. Cole, 259. 
A Carrot Pudding. 
Green about a quart of codlings as for a pie, rub them 
through a hair fieve, with as much of the juice of beets as will 
green your pudding ; put in the crumb of half a penny loaf, 
half a pound of butter, and three eggs well beaten ; beat them 
all together with half a pound of fugar, and two fpoonfuls of 
cyder. Lay a good pafte round the rim of the difh and pour 
it in. Raffald\ 178. From Mnfcn, 377, with very little al- 
teration. 
Green Codling Pudding. 
A Cujlard Pudding. 
Put a piece of cinnamon in a pint of thick cream ; boll it; 
add a quarter of a pound of fugar ; when cold, add the yolks of 
five eggs well beaten ; ftir this over the fire till pretty thick, 
but you fhould not let it boil. When quite cold, butter a 
cloth well, duft it with flour, tie the cuftard in it very clofe, 
boil it three quarters of an hour. When taken up, put it into 
a bafon to cool a little; untie the cloth, lay the difh on the 
bafon, turn it up. If the cloth is not taken off carefully, 
the pudding will break; grate over it a little fugar. Melted 
butter, and a little wine in a boat. Raffald, 169, from Mafon, 
369 ; with this difference, Mrs, Mafon recommends but ft ve 
eggs, Mrs. Raffald, fix. OF PUDDINGS. 
Damafcene Dumplings. 
Having mads a good hot pafte cruft, roll it pretty thin, lay 
Jt in a baftm, and put in a proper quantity of damafcenes ; wet 
.the edge of the pafte, and clofe it up; boil it in a cloth one 
hour and fend it up whole j pour melted butter over it, and 
grate fugar round the edge of the difh. 
N. B. Dumplings may be made from any kind of preferved 
fruit, in the fame manner. Raff aid, 183. 
Goofeberry Pudding. 
Scald a pint of green goofeberries, and rub them through a 
fieve ; put to them half a pound of fugar, and an equal quantity 
of butter, two or three Naples’ bifcuits, and four eggs avell 
beaten j mix it well, b ike it half an hour. Mafcn, 377. Raf~ 
faldy 182. Farley > 198. The two laft recommended fix eggs ; 
Mrs. Mafotiy only four. In other refpefts they all agree. 
Take a pound of fine flour, and a pound of white bread 
grated ; take eight eggs, with half the whites, beat them up, 
and mix with them a pint of milk ; then ftir in the bread and 
flour, a pound of raifins ftoned, a pound of currants, half a 
pound of fugar, a little beaten ginger; mix all well together, 
and either bake or boil it. It will take three quarters of an 
hour baking. Putin cream, if you have it, inftead of milk; 
the pudding will be much improved by it. Glajfei 219, 
A Grateful Pudding. 
Hard Dumplings. 
Put a little fait to fome flour and water, and make it into a 
pafte. Roll them in balls as large as a turkey’s egg ; roll them 
in a little flour, throw them into boiling water, and half an hour 
will boil them. They are beft boiled with a good piece of beef. 
For a change, you may add a few currants. 
A Hajly Pudding, 
Take a pint of cream and a pint of milk, a little fait, and 
fweeten it with loaf-fugar ; make it boil; then put in fome fine 
flour, and keep it continually ftirring while the flour is put in, 
till it is thick enough, and boiled enough ; pour it out, and 
ftick the tops full of little bits of butter, It may be eaten with 
fugar or fait. Mafon, 368. 
Herb Pudding. 
Of fpinach, beet, parfley, and leeks, take each a handful *, 
wafh them and fcald them, then fhred them very fine; have 
ready a quart of groats fteeped in warm water half an hour, 
and a pound of hog’s-lard cut in little bits, three large onions 
chopped fmall, and three fage leaves hacked fine; put in a lit- 
tle fait, mix ail well together, and tie it clofe up. It will re-  OF PUDDINGS. 
quire to be taken up in boiling to loofen the firing a little. 
Rojfaldy 182, from Mafon, 372. 
A Hunting Pudding. 
Take the yolks of ten eggs, and the whites of fix; beat 
them up well with half a pint of cream, fix fpoonfulls of flour, 
one pound of beef fuet chopped fmall, a pound of currants well 
wafhed and picked, a pound of jar raifins ftoned and chopped 
fmall, two ounces of candied citron, orange and lemon, fhred 
fine j put two ounce? of fine fugar, a fpoonful of rofe water, a 
glafs of brandy, and half a nutmeg grated. Mix all well to- 
gether, tie it up in a cloth, and boil it four hours \ be fure to 
put it in when the water boils, and keep it boiling all the time; 
turn it into a difh, and garnifh with powder fugar. Cole, 261. 
An Italian Pudding. 
Take a pint of cream, and flice in feme French rolls, as 
much as you think will make it thick enough; beat ten eggs 
fine, grate a nutmeg, butter the bottom of the difh, flice 
twelve pippins into it, throw fome orange-peel and fugar over, 
and half a pint of red wine ; then pour your cream, bread, and 
eggs over it; firft lay a puff pafte at the bottom of the difh, 
and round the edges, and bake it half an an hour. GlaJJe% 
217. 
Take three lemons and grate the rinds off, beat up twelve 
yolks and fix whites of eggs, put in half a pint of cream, half 
a pound of fine fugar, a little orange flower water, a quarter of 
a pound of butter melted. Mix all well together, fqueeze in 
the juice of two lemons; put it over the ftove, and keep flir- 
ring it till it is thick; put a puff pafte round the rim of the 
difh, put in pudding-ftuff, with fome candied fweetmeats cut 
finall over it, and bake it three quarters of an hour. Cole, 262, 
A Lemon Pudding. 
A Marrow Pudding. 
Grate a penny loaf into crumbs, and pour on them a pint of 
boiling hot cream. Cut very thin a pound of beef marrow, 
beat four eggs well, and then add a glafs of brandy, with fugar 
and nutmeg to your tafte. Mix them all well together, and 
either boil or bake it. Three quarters of an hour will do it. 
Cut two ounces of citron very thin ; and whep you difh it up, 
flick them all over it. Coley 262. 
Another. 
Take a quarter of a pound of rice, half boil it, half a pound 
of marrow fhred very fine, a quarter of a pound of raifins 
ftoned and chopped fmall, with two ounces of currants j beat 
four eggs a quarter of an hour, mix it all together, with a pint OF PUDDINGS. 
221 
of good cream, a fpoonful of brandy, and fugar and nutmeg to 
your tafte. You may either bake it or put it into Ikins for 
hog’s-puddings, Cole, 262. 
A Millet Pudding. 
Spread a quarter of a pound of butter at the bottom of a 
difh •, lay into it fix ounces of millet, and a quarter of a pound 
of fugar. When going to the oven, pour over it three pints 
of milk. Mafon, 377. 
Norfolk Dumplings. 
To half a pint of milk put two eggs, and a little fait, and 
make them into a good thick batter with flour. Have ready a 
clean faucepan of water boiling, and drop your batter into it, 
and two or three minutes will boil them. Be particularly 
careful that the water boils faft when you put the batter in, 
Then throw them into a fieve to drain, turn them into a difh, 
and ftir a lump of frefh butter into them. If eaten hot, they 
are very good. Cole, 263. 
Take two pounds of oats Ikinned, and new milk enough to 
drown it; eight ounces of raifins of the fun ftoned, the fame 
quantity of currants neatly picked ; a pound of fweet fuet 
finely fined, fix new laid eggs well beat; feafon with nutmeg, 
beaten ginger, and fait; mix it all well together, it will make 
an excellent pudding. Cole, 263. 
An Oat Pudding. 
An Oatmeal Pudding, 
Boil a pint of fine oatmeal in three pints of new milk, ftlr- 
rlng it till it is as thick as hafty pudding; take it off", and ftir 
in half a pound of frefh butter, a little beaten mace and nut-- 
meg, and a gill of fack; then beat up eight eggs, half 
the whites, ftir all well together, lay puff pafte all over the 
difh, pour in the pudding, and bake it half an hour. Or you 
may boil it with a few currants. Cole, 263. 
An Orange Pudding. 
Take the rind of a Sevelle orange, boll It very foft, beat it 
in a marble mortar, with the juice *, put to it two Naples’ bis- 
cuits grated very fine, half a pound of butter, a quarter of a 
pound of fugar, and the yolks of fix eggs *, mix them well to- 
gether ; lay a good puff pafte round the edge of your China 
difh, bake it in a gentle oven half an hour. You may make a 
lemon pudding the fame way, by putting in a lemon inftead 
of the orange. Rajfald, 171. 
Peas Pudding. 
Boil it till it is quite tender j then take It up, untie it, ftir in  OF PUDDINGS; 
a good piece of butter, a little fait, and a good deal of beafdn 
pepper; then, tie it up tight again, boil it an hour longer, and 
k will eat fine. Coley 263. 
A Plain Pudding, 
Fut into a pint of milk three laurel leaves, a , little grated 
lemon-peel, and a bit of macej boil it, then ftrain it of£ and 
with, a little flour make it into a pretty thick hafty pudding \ 
then ftir into it a quarter of a pound of butter, two ounces of 
fugar, half a finall nutmeg grated, five yolks and three whites 
of eggs; beat them Well up all together* pour it into a difh, 
and bake it. Mafohy 375. 
Another. 
Take the yolks and whites of three eggs, beat them toge- 
ther, with two large fpoonfuls of flour, a little fait, and half a 
pint of milk or cream; make it the thicknefs of a pancake 
batter, and beat all well together. It will take half an hour 
to boil it. Coley 264. 
Take one pound of fuel, one pound of currants, and one 
pound of raifins ftoned ; the yolks of eight eggs, and the whiter 
of four; the crumb of a penny loaf grated, one pound of flour, 
half a nutmeg, a tea-fpoonful of grated ginger, a little fait, and 
a finall glafs of brandy; beat the eggs firft, mix them with 
fome milk. By degrees add the flour and other ingredients, 
and what more milk may be neceflary; it mud be very thick 
and well ftirred. It will require five hours boiling. Goley 264. 
An excellent Plum Pudding. 
Boil a quarter of a pound of potatoes till they are foft, peel 
them, and mafh them with the back of a fpoon, and rub them 
through a fieve to have them fine and fmooth. Then take 
half a pound of frefli butter melted, half a pound of fine fugar, 
and beat them well together till they are fmooth. Beat fix 
eggs, both yolks and whites, and ftir them in with a glafs of 
Pack or brandy. You may, if you plcafe, add half a pint of 
currants. Boil it half an hour. Melt fome butter, and put 
into it a glafs of white wine j fweeten with fugar, and pour it 
over it. Farley, ipo. 
A Potatoe Pudding. 
A Slinking Pudding. 
Take a quart of cream, boil It, and let it {land till almoft 
cold, then beat four eggs a full quarter of an hour, with a 
fpoonful and a half of flour ; then mix them with your cream, 
add fugar and nutmeg to your palate, tie it clofe up in a cloth 
well buttered ; let it boil an hour, and turn it carefully. 
Rajfaldy 180. Of puddings. 
223 
A Rabbit Pudding. 
Take the meat of a large roafted rabbit, chop It very line 
with the liver, leak the bones in a pint of cream about an 
hourboil lix onions in broth, with a faggot of parfley, fhal- 
lots, two cloves, pepper and fait; boil it till the liquid is of a 
thick confidence, chop the onions very line, mix them with 
the meat and bread crumbs Ibaked in cream, and the cream 
wherein you Ibaked the bones ; add eight yolks of eggs, three 
quarters of a pound of lard cut in fmall pieces, fait, and fpices 
to tadc. 
Puddings may thus be made of all forts of poultry or game. 
They may be boiled in a cloth, as a common bread pudding, 
and ferved with a relilhing fauce, Dalrymple, 1 co. 
A Rice Pudding. 
Put a quarter of a pound of rice into a faucepan, with a 
quart of new milk, and a Hick of cinnamon; ftir it often to 
keep it from flicking to the faucepan. When it has boiled 
thick, pour it into a pan, ftir in a quarter of a pound of frefh 
butter, and fugar to your palate. Grate in half a nutmeg, add 
three or four fpoonfuls of rofe water, and ffir it all well 
together. When it is cold, beat up eight eggs, with half the 
whites, beat it all well together, butter a dilh, pour it in, and 
bake it. You may lirft lay a puff pafte all over the dilh. For 
a change, you may put in a few currants and fweet meats- 
Glaffe, 217. 
A Ground Rice Pudding. 
Boil a quarter of a pound of ground rice in water till it is 
loft, then beat the yolks of four eggs, and put to them a pint of 
cream, a quarter of a pound of fugar, and a quarter of a pound 
of butter; mix them well together. You may either boil or 
bake it. Cole, 265. 
A cheap plaiti Rice Pudding. 
Take a quarter of a pound of rice, and half a pound of 
.railins doned, and tie them in a cloth. Give the rice a great 
deal of room to fwelL Boil it two hours. When it is enough, 
-turn it into your didi, and pour melted butter and fugar over 
it, with a little nutmeg. Cole, 265. 
Another Rice Pudding. 
Take a quarter of a pound of rice, boil it In water till it is 
foft, and drain it through a hair iieve ; beat it in a marble mor- 
tar, with the yolks of four eggs, four ounces of butter, and the 
Tame quantity of fugar*, grate the rind of half a lemon, and 
half a nutmeg, work them well together for half an hour; then 
j).ut in half a pound of currants well walked and cleaned, mix 224 
OF PUDDINGS. 
them well together, butter your cloth, and tie it up. Boil it ais 
hour, and ferve it up with white wine fauce. Colei 265. 
A Sago Pudding. 
Take two ounces of fago, boil it with Topic cinnamon and a 
bit of lemon-peel, till it is foft and thick. Grate the crumb of 
a halfpenny roll, put to it a glafs of red wine, four ounces of 
chopped marrow, the yolks of four eggs well beaten, and fugar 
to your tafle. When the fago is cold, put thefe ingredients to 
it. Mix it all well together. Bake it with a puff pafte. When 
it comes from the oven, flick over it citron cut into pieces, and 
almonds blanched and cut into flips. Rajfaldy 175, from Ma~ 
[on. 3 80. 
A Spoonful Pudding. 
Take a fpoonful of flour, a fpoonful of cream or milk, an 
egg, a little nutmeg, ginger, and fait; inix all together, and 
boil it in a little wooden dilh half an hour. You may add a 
few currants. Coley 266. 
Take a quarter of a peck of fpinach, picked and wafhed 
clean, put it into a fauce-pan with a little fait; cover it dole, 
and when it has boiled jult tender, throw it into a fieve to 
drain ; then chop it with a knife, beat up fix eggs, mix "well 
with it half a pint of cream, and a flale roll grated fine, a little 
nutmeg and a quarter of a pound of melted butter ; ftir all well 
together, put it into the fauce-pan the fpinach was flewed in, 
keeping it flirring till it begins to be thick, then wet the pud- 
ding-cloth and flour it Well; tie it up and boil it an hour y turn 
it into a difh, and pour over it melted butter, with a little Se- 
ville orange fqueezed in it, and fugar. You may bake it, but 
then you Ihould put in a quarter of a pound of fugar. Glajfey 
225. Mafotiy 372. Farley, 186, 
A Spinach Pudding-. 
A Suet Pudding. 
Take a pound of flared fuet, a quart of milk, four eggs, two 
tea-fpoonfuls of grated ginger, a little fait, and flour enough to 
make it a thick batter ; boil it two hours. It may be made in- 
to dumplings, when half an hour will boil them. Cole, 266. 
A Tanfey Pudding. 
Put as much boiling cream to four Naples’ bifcuits grated as 
will wet them, beat the yolks of four eggs. Have ready a few 
chopped tanfey-leaves, with as much fpinach as will make it a 
pretty green. Be careful not to put too much tanfey in, becaufe 
it will make it bitter. Mix all together when the cream is 
cold, with a little fugar, and fet it over a flow fire till it grows 
thick \ then take it off, and, when cold, put it in a cloth well 
buttered and floured j tie it up let it boil three quar- OF PUDDINGS* 
ters of an hour; take it up in a bafon, and let It ftand one 
quarter, then turn it carefully out, and put white-wine fauce 
round it. 
225 
The above receipt* with very inconfiderable alterations, ap- 
pears in Mafon, 370; Rajfald, 176; and Farley, 194. 
A Franfparent Pudding. 
Beat eight eggs well, put them in a pan with half a pound 
of frefh butter, half a pound of fine powdered fugar, and half 
a nutmeg grated ; fet it on the fire, and keep ftirring it till it 
is of the thicknefs of buttered eggs ; then put it away to cool; 
put a thin puff pafte round the edge of your difli; pour in the 
ingredients, bake it half an hour in a moderate oven, and fend 
it up hot. It is a pretty pudding for a corner for dinner, and 
a middle for fupper. Rajfald, 175, Farley, iBy, from GlaJJey 
222. 
Vermicelli Pudding. 
801 l a quarter of a pound of vermicelli in a pint of milk till 
it is foft, with a flick of cinnamon; then take out the cinna- 
mon, and put in half a pint of cream, a quarter of a pound of 
butter melted, and a quarter of a pound of fugar, with the 
yolks of four eggs well beaten. Bake it in an earthen difh 
without a pafte. Coley 267. 
Make a light dough* as for bread, with flour, water, yeaft, 
and fait *, cover it with a cloth, and fet it before the fire for 
half an hour. Then have a fauce-pan of water on the fire, 
and when it boils, take the dough, and make it into little 
round balls, as big as a large hen’s egg. Then flatten them 
with your hand, put them into the boiling water, and a few 
minutes will do them. Take care that they do not fall to the 
bottom of the pot or faucepan, for they will then be heavy, 
and be fure to keep the water boiling all the time. When 
they are enough, take them up, and lay them in your difh, 
with melted butter in a boat. To fave trouble- you may get 
your dough at. the baker’s, which will do as well. Coky 267, 
Yeaf Dumplings. 
Take a quart of milk and five eggs, beat them well up to- 
gether, and mix them with flour till it is of a good pancake 
batter, and very fmooth; put in a little fait, fome grated nut- 
meg and ginger; butter a dripping or frying-pan, and put it 
under a piece of beef, mutton, or a loin of veal, that is roaft- 
ing, and then put in your batter; and when the top-fide is 
brown, cut it in fquare pieces, and turn it, and then let the 
underfide be brown. Put it in a hot difh, as clean from fat as 
you can, and fend it to table hot* Coley 267. 
A Torlfhire Pudding-  OF PUDDINGS. 
Another way. 
Take a quart of milk, three eggs, a little fait, Tome grated 
ginger, and flour enough to make it as a batter pudding; put 
it into a final! tin dripping-pan, of the fize for the purpofe; 
put it under beef, mutton, or veal, while roafting. When it 
is brown, cut it into four or five lengths, and turn it, that the 
other fide may become brown. Cole, 268. 
Boil half a pound of rice in milk till it is Toft, having firfl 
wafhed the rice well in warm water. Put it into a fieve to 
drain, and beat half a pound of Jordan almonds very fine with 
fome rofe water. Waih and dry a pound of currants, cut a 
pound of hogs’-lard in fmall bits, beat up fix eggs well, half a 
pound of fugar, a large nutmeg grated, a flick of cinnamon, a 
little mace, and a little fait. Mix them well together, fill your 
Ikins, and boil them. Farley, 195. 
White Puddings in Jkins, 
To male Black Puddings. 
Before you kill a hog, get a peck of groats, boil them half 
an hour in water, then drain them, and put them into a clean 
tub, or large pan ; then kill your hog, and fave two quarts of 
the blood, and keep ftirring it till the blood is quite cold ; then 
mix it with your groats, and flir them well together. Seafon 
with a large fpoonful of fait, a quarter of an ounce of cloves, 
mace, and nutmeg together, an equal quantity of each ; dry it, 
beat it well, and mix in. Take a little winter favoury. Tweet 
marjoram and thyme, penny-royal ftripped of the flalks and 
chopped very fine ; juft enough to feafon them and give them 
a flavour, but no more. The next day take the leaf of the 
hog, and cut into dice, ferape and wafli the guts very clean, 
then tie one end, and begin to fill them. Mix in the fat as you 
fill them; be fure to put in a good deal of fat, fill the ikins 
three parts full, tie the other end, and- make your puddings 
what length you plcafe ; prick them with a pin, and put them 
in a kettle of boiling water. Boil them very foftly an hour, 
then take them out, and lay them on clean ftraw. GlaJJe, 256. Chap. XIX.—OF PIES. 
Preliminary Ohfcrvations on Pies. 
IT may be neceffary to inform the reader, that raifed pies 
fhould have a quick oven, and be well ciofed up, or they 
will fail in the fides. It fhould have no water put in till juft 
before you put it in the oven, as that will give the cruft a fodden 
appearance, and may probably occalion it to run. Light pafte 
requires a moderate oven, but not too flow, as it will make it 
look heavy, and a quick oven will catch and burn it, and not 
give it time to rife. Tarts that are iced, fhould be baked in a 
flow oven, or the icing will become brown before the pafte is 
properly baked. Tarts of this fort fhould be made of fugar 
pafte, and rolled very thin. CWc, 269. 
Pajle for Tarts. 
Take one pound of flour, three quarters of a pound of but- 
mix up together, and beat well with a rolling-pin. Cole, 269, 
Crifp Pajle for Tats. 
To one pound of fine flour, put one ounce of loaf-fugar, beat 
and fifted. Make it into a ftiff pafte with a gill of boiling 
cream, and three ounces of butter to it ; work it well, and roll 
it very thin. When you have made your tarts, beat the white 
of an egg a little, rub it over them with a feather, lift a little 
double-refined fugar over them, and bake them in a moderate 
oven. Cole, 29b. 
Another way. 
Having beat the white of an egg to a ftrong froth, put in by 
degrees four ounces of double-refined fugar, with about as 
much gum as will lie upon a fix-pence, beat and fifted fine. Beat 
them half an hour, and then lay it thin on your tarts, Colei 
269. 
Take a quarter of a peck of flour, rub in a pound of butter 
very fine, make it up in a light pafte with cold water, juft ftiff 
enough to work it up ; then roll it out about as thick as a crown 
piece 5 put a layer of butter ail over j fprinkle on a little flour, 
double it up, and roll it out again ; double it and roll three 
times, then it is fit for all pies and tarts that require a puff pafte. 
Cole, 269. 
PuJf Pafe. 
Short Crujl. 
Rub fome flour and butter together, full fix ounces of butter 
to eight of flour; mix it up with as little water as polfible, fo 
as to have it a ftiffifh pafte beat it well, and roll it thin. This 
Is the beft cruft for all tarts that are to be eaten cold, and lor  OF PIES 
228 
preferred fruit, A moderate oven. An ounce and a half of 
lifted fugar may be had. Cole, 270. 
Put the yolks of three eggs to a peck of flour, pour In fome 
boiling water, then put in half a pound of fuet, and a pound 
and a half of butter. Skim off the butter and fuet, and as much 
of the liquor as will make it a light good cruft. Work it up 
well, and roll it out. Cole, 270. 
A good Pajle for great Pies. 
A Pajle for Cujlards. 
Pour half a pound of boiling water on two pounds of flour, 
with as much water as will make it info a good pafte. Work it 
well, and when it has cooled a little, raife your cuftards, put a 
paper round the infide of them, and when they are half baked, 
fill them. Cole, 270. ♦ 
To half a pound of flour, put fix ounces of butter, the yolks 
of two eggs, and three fpoonfuls of cream. Mix them together, 
and let them Hand a quarter of an hour, then work it up and 
down, and roll it very thin. Cole, 270. 
Another way. 
Make a good pufF-pafie cruft, lay fome round the fides of the 
difh, pare and quarter your apples, and take out the cores, lay 
a row of apples thick, throw in half the fugar you intend for 
your pie, mince a little lemon-peel fine, throw over, and fqueeze 
a little lemon over them, then a few cloves, here and there one j 
then the reft of your apples, and the reft of your fugar. Sweeten, 
to your palate, and fqueeze in a little more lemon. Boil the 
peeling of the apples and the cores in fome fair water, Avith a 
blade of mace, till it is very good ; ftrain it, and boil the fyrup 
with a little fugar, till there is but very little and good ; pour 
it into your pie, put on your upper cruft, and bake it. You 
may, if you pleafe, put in a little quince or marmalade. 
Make a pear pie in the fame manner, but omit the quince. 
You may butter them when they come out of the oven. Or, 
beat up the yolks of two eggs, and half a pint of cream, with a 
little nutmeg fweetened with fugar; put it over a flow fire, and 
keep ftirring it till it juft boils up; take oft' the lid, and pour 
in the cream. Cut the cruft into little three-corner pieces, 
flick about the pie, and fend it to table cold. Glajfe, 230. 
Farley, 212. 
An Apple Pie. 
An Apple Tart. 
Take eight or ten large codlings, fcald them, and when cold, 
fkin them •, beat the pulp as fine as you can with a filver fpoon, 
then mix the yolks of fix eggs, and the whites of four; beat all 
together as fine as poflible, put in grated nutmeg, and fugar to 
your tafte; melt feme fine frefh butter, and beat it till it is like OF PIES. 
a fine thick cream ; then make a fine puff-pafte, and cover a tin 
patty-pan with it, and pour in the ingredients, but do not cover 
it with the pafte. Bake it a quarter of an hour, then flip it out 
of the patty-pan on a difli, and ftrew fome fugar finely beat and 
fifted all ova' it. Raff aid) 145. 
229 
A Beef-Jleah Pie. 
Take four or five rump fteaks, beat them very well with a 
"pafte pin, feafon them with pepper and fait, lay a good puff- 
pafte round the difli, and put a little water in the bottom j then 
lay the fteaks in, with a lump of butter upon every fteak, and 
put on the lid. Cut a little pafte in what form you pleafe, and 
lay it on. Cole, 271, 
Having boiled two calves’ feet, take the meat from the 
bones, and chop it very fmall *, take-a pound of beef fuet and a 
pound of apples, Aired them fmall, walh and pick one pound of 
currants, dry them before the fire, ftone and chop a quarter of 
a pound of jar raifins, a quarter of an ounce of cinnamon, the 
fame quantity of mace and nutmeg, two ounces of candied 
citron, the fame of lemon cut thin, a glafs of brandy, and one 
of champagne ; put them in a china dilh, with a rich puff-pafte 
over it; roll another lid, and cut it in leaves, flowers, figures, 
and put a glafs ring in it. Coley 271. 
A Bride’s Pie. 
A Calf’s-foot Pie. 
Put your calf’s feet into a fauce-pan, with three quarts of 
water, and three or four blades of mace; let them boil foftly 
till there is about a pound and a half; then take out the feet, 
ftrain the liquor, and make a good cruft. Cover your dilh, then 
pick off the flelh from the bones, and lay half in the difli. 
Strew over it half a pound of currants, clean walhed and picked, 
and half a pound of raifins ftoned. Then lay on the reft of the 
meat, fldm the liquor, fweeten it to your tafte, and put in half 
a pint of white wine. Then pour all into the difli, put on your 
lid, and bake it an hour and an half. Farleyy 205, from Glaffe, 
140. 
A Calf’s-head Pie. 
Take a calf’s head and parboil it; when it is cold, cut it In 
pieces, and feafon it well with pepper and fait. Put it in a 
raifed cruft, with half a pint of ftrong gravy; let it bake an 
hour and an half. When it comes outof the oven, cut off the 
lid, and chop the yolks of three hard eggs fmall; ftrew them 
over the top of the pie, and lay three or four flices of lemon, 
and pour on fome melted butter. Send it to table without a 
lid, Coley 272.  OF PIES 
A Cherry Pie, 
Make a good cruft, lay a little of it round the ftdcs of your 
difh, and throw fugar at the bottom; then lay in your fruit, 
and fome fugar at the top. Some red currants added to the 
cherries are a great improvement. Then put on your lid, and 
bake it in a flack oven. 
A plum pic, or a goofeherry pie, may be made in the fame 
manner. Co!e} 272. 
Afavoury Chicken Pie, 
Procure feme fmall chickens, feafon them with mace, pepper, 
and fait; put a lump of butter into each of them, lay them in 
the difh with the breafts up, and put a thin flice of bacon Over 
them ; it will give them a pleafant flavour j then put in a pint 
of ftrong gravy, and make a good puff-pafte; lid it, and bake 
it in a moderate oven. French cooks ufually add morels and 
yolks of eggs chopped fmall. Raff aid, 151, par ley, 210. 
A rich Chicken Pie. 
Cover the bottom of the difh with a puff-pafte, and upon 
that, round the fide, lay a thin layer of force-meat *, cut two 
fmall chickens into pieces, feafon them high with pepper and 
fait; put'fome of the pieces into the difh, then a fweetbread op 
two, cut'into pietes, and well feafoned, a few truffles and 
morels, fome artichoke bottoms cut each into four pieces, then 
the remainder of the chickens, fome force-meat balls, yolks of 
eggs boiled hard, chopped a little, and ftrewed over the top, a 
little water ; cover the pie. When it comes from the oven, 
pour in a rich gravy, thickened with a little flour and butter. 
To make the pie ftill richer, frefh mufhrooms, afparagus tops, 
and cocks’-combs may be added. 
The chickens are fornetimes larded with bacon, and fluffed 
with fweet herbs,,pepper, nutmeg, and mace. You fliould then 
only flit them down, and lay them in the pie. Cole, 272. 
Put feme finall codlings into a clean pan with fpring-water, 
lay vine-leaves on them, and cover them with a cloth, wrapped 
round the cover of the pan to keep in the fleam. As loon as 
they grow foft, peel them, and put them in the fame water as 
the vine leaves. Hang them a great height over the fire to 
green, and when you fee them of a line colour, take them out 
of the water, and put them into a deep difh, with as much 
powder or loaf fugar as will fweeten them. Make the lid of a 
rich puff-pafte, and bake it. When it comes from the oven, 
take off the lid, and cut it in little pieces, like lippets, and flick 
them round the infide of the pie, with the points upwards. 
Then make a good cuftard in the following manner, and pour 
A Codling Pie. OF PIES. 
it over your pie. 801 l a pint of cream with a ftick of cinna- 
mon, and fugar enough to make it a little fweet. As foon as it 
is cold, put in the yolks of four eggs well beaten, fet it on the 
fire, and keep ftirring it till it grows thick ; but be careful not 
to let it boil, as that will curdle it. Pour this in your pie, pare 
a little lemon thin, cut the peel like ftraws, and lay it on the top 
over your codlings. Farley, 214. 
231 
A Devorjhire Squab Pie. 
Cover the difh with a good cruft, put at the bottom a layer 
of fliced pippins, then a layer of mutton fteaks cut from the 
loin, well feafoned with pepper and fait, then another layer of 
pippins; peel fome onions, and Dice them thin, lay a layer all 
over the apples, then a layer of mutton, then pippins and 
onions; pour in a pint of water, clofe your pie, and bake it, 
Glaffey 144, 
A Duck Pie. 
Take two ducks, fcald them, and make them very clean j cut 
off the feet, the pinions, the neck, and head; pick them all 
clean, and fcald them. Pick out the fat of the inf de, lay a 
good puff-pafte cruft all over the difh, feafon the ducks both 
infide and out with pepper and fait, and lay them in your difh, 
with the giblets at each end properly feafoned. Put in as much 
water as will almoft fill the pie, and lay on the cruft. Cole, 273. 
Eel Pies. 
After fkinning and walking your eels, cut them in pieces of 
about an inch and an half long, feafon them with pepper, fait, 
and a little dried fage rubbed fmall; raife your pies about the 
fize of the infide of a plate, fill your pies with eels, lay a lid 
over them, and bake them in a quick oven. They require to 
be well baked. Rajfaldx 155, 
Cover your dilh with a good cruft, then have ready twelve 
eggs boiled hard, cut them in dices, and lay them in youf pie, 
walh and pick half a pound of currants, and throw all over the 
eggs; then beat up four eggs well, mixed with half a pint of 
white wine j grate in a finall nutmeg, and make it pretty fweet 
with fugar. Lay a quarter of a pound of butter between the 
eggs, then pour in your wine and eggs, and cover your pie. 
Bake it half an hour, or till'the cruft is done. Coley 274." 
An Egg Pie. 
Lay a puff-pafte half an inch thick at the bottom of a deep 
dilh j lay a force-meat round, the ftdes of the difhj cut fome 
fweetbreads in pieces, three or four, according to the fize the 
pie is intended to be made; lay them in firft, then fome arti- 
choke bottoms, cut into four pieces each, then fome cocks’- 
A French Pie.  OF PIES 
combs, (or they may be omitted) a few truffles and morels, Tome 
afparagus tops, and frefh mufhrooms, if to be had, yolks of 
eggs boiled hard, and force-meat balls ; feafon with pepper and 
fait. Almoft fill the pie with water, cover it, and bake it two 
hours. When it comes from the oven, pour in fome rich veal 
gravy, thickened with a very little cream and flour. Mafony 
357* 
A plain Gooje Pie. 
Quarter your goofe, feafon it well, and lay it in a raifed cruft \ 
cut half a pound of butter into pieces, and put it on the top j 
lay on the lid, and bake it gently. Ccley 274. 
A rich Goofe Pie. 
Take a goofe and a fowl, bone them, and feafon them well; 
put the fowl into the goofe, and fome force-meat into the fowl; 
put thefe into a raifed cruft, and fill the corners with a little 
force-meat; lay half a pound of butter on the top, cut into 
pieces ; cover it, and let it be well baked, 
N. B. Goofe pie is eaten cold. Cole, 274. 
A Gihlet Pie, 
Let two pair of giblets be nicely cleaned, put all but the livers 
into a fauce pan, with two quarts of water, twenty corns of 
whole pepper, three blades of mace, a bundle of fweet herbs, 
and a large onion-, cover them clofe, and let them ftew very 
foftly till they are quite tender; then have a good cruft ready, 
cover your difh, lay a fine rump fteak at the bottom, feafoned 
with pepper and fait j then lay in your giblets with the livers, 
and ftrain the liquor they were ftewed in. Seafon it with fait, 
and put into your pie j put on the lid, and bake it an hour and 
an half. Glafje, 143. 
Bone the ham, and trim it properly -, in the trimming, take 
care to cut off all the rufty fat or lean, till you come to the 
wholefome-looking flefli. If an old ham, foak it twenty-four 
hours if frefh, fix or eight hours ; then braze it with dices 
of beef, flices of bacon, fome butter, and hogs’-lard, a large 
faggot of fweet herbs, all forts of roots, and whole pepper-, 
braze it till three parts done 5 then let it cool, and put it in a 
raifed pafte, with the liquid, and a gill of brandy; bake it an 
hour, and let it cool before ufing. If it is to be ferved hot, 
fkim off the fat very clean, and ferve with a relilhing cullis- 
fauce, without fait, Clermont y 401. Dalrytnpley 332. 
A Ham Pie. 
A Hare Pie. 
Cut your hare in pieces, and feafon it well with pepper, fait, 
nutmeg, and mace ; then put it in a jug with half a pound of 
butter j cover it dole up with a pafte or cloth, fet it in a copper OF PIES. 
of boiling water, and let it ftew an hour and an half; then take 
it out to cool, and make a rich force-meat, of a quarter of a 
pound of fcraped bacon, two onions a glafs of red wine, the 
crumb of a penny loaf, a little winter favoury, the liver cut 
fmall, a little nutmeg; feafon it high with pepper and fait; 
mix it well up with the yolks of three eggs; raife the pie, and 
lay the force-meat in the bottom; lay in the hare, with the 
gravy that came out of it; lay the lid on, and put flowers or 
leaves on it. Bake it an hour and an half. It is a very hand- 
iide-difh for a large table. Raff aid, 149. 
233 
An Herb Pie for Lent. 
Take an equal quantity of fpinach, lettuce, leeks, beets, and 
parfley, about an handful of each; boil them, and chop them 
fmall. Have ready boiled in a cloth, a quart of groats, with 
two or three onions among them ; put them and the herbs into 
a frying-pan, with a pretty large quantity of fair, a pound of 
butter, and fome apples cut thin ; ftew them a few minutes 
over the fire, fill your difli or raifed cruft with it; bake it an 
hour, and ferve it up, Cole, 275, 
A Lobfer Pie. 
Boil two lobfters, and take the meat out of the fhells; feafou 
them with pepper, mace, and nutmeg, beat fine ; bruife the bo- 
dies, and mix them with fome oyfters, if in feafon ; cut fine a 
fmall onion, and a little parfley, and add a little grated bread: 
feafon with a little fait, pepper, fpice, and the yolks of two raw 
eggs ; make this into balls, then make fome good puff-pafte, 
butter the difh, lay in the tails, claws, and balls; cover them 
■with butter, pour in a little fifh gravy, and cover the pie. Hava 
a little fifh gravy ready to put into it when it is taken out of the 
oven. Mafony 364, 
Mince Pies. 
Shred three pounds of fuel very fine, and chop it as fmall as 
poffible; take two pounds of raifins ftoned and chopped very 
fine, the fame quantity of currants, nicely picked, wafhed, rub- 
bed, and dried at the fire. Pare half an hundred fine pippins, 
core them, and chop them fmall; take half a pound of fine 
fugar, and pound it fine *, a quarter of an ounce of mace, a 
quarter of an ounce of cloves, and two large nutmegs, all beat 
fine; put all together into a large pan, and mix it well toge- 
ther with half a pint of brandy and half a pint of fack; put it 
down clofe in a ftone pot, and it will keep good three or four 
months. When you make your pies, take a little difh, fome- 
what larger than a foup-plate, lay a very thin cruft all over it; 
lay a thin layer of meat, and then a layer of citron, cut 
very thin, then a layer of mince meat, and a layer of orange- 
peel cut thin ; over that a little meat, fqueeze half the juice of a 234 
OF PIESi 
fine Seville orange or lemon, lay on your cruft, and bake it 
nicely. Thefe pies eat very fine cold. If you make them in 
little patties, mix your meat and Aveetmeats accordingly. If 
you choofc meat in your pies, parboil a neat’s tongue, peel it, 
chop the meat as fine as poffible, and mix with the reft ; or 
two pounds of the in fide of a furloin of beef boiled. But when 
you ufe meat, the quantity of fruit muft be doubled, GIaJJey 
148. 
Take a neat’s tongue, and boil it two hours, then dcin it, and 
chop it exceedingly fmall. Chop very fmall three pounds of 
beef diet, three pounds of good baking apples, four pounds 
of currants clean wafhed, picked, and well dried before the dre, 
a pound of jar raidns doned and chopped fmall, and a pound 
of powder fugar. Mix them all together with half an ounce of 
mace, as much nutmeg, a quarter of an ounce of cloves, a quar- 
ter of an ounce of cinnamon, and a pint of French brandy. 
Make a rich pud-pafte, and as yoii dll up the pie, put in a little 
candied citron and orange cut in little pieces. What mince-, 
meat you have to fpare, put clofe down in a pot, and cover it 
up; but never put any citron or orange to it till you ufe it, 
Farley, 216. 
Another <wny. 
Mutton and Lamb Pie, 
Take off the dcin and infide fat of a loin of mutton, cut it 
into deaks, Teafon them well with pepper and fait; almod fill 
the difh with water j put puff-pade top and bottom. Bake it 
well. Coley 277. 
An Olive Pie, 
Take a fillet of veal, cut it in thin flices, rub the flices over 
with yolks of eggs ; ftrew over them a few crumbs of bread 5 
Aired a little lemon-peel very fine, and put it on them, with a 
little grated nutmeg, pepper, and fait; roll them up very tight, 
and lay them in a pewter dilh ; pour over them half a pint of 
good gravy made of bones ; put half a pound of butter over it, 
make a light pafte, and lay round the difh; roll the lid half an 
inch thick, and lay it on. 
A beef olive pie may be made the fame way. Rajfaldy 158. 
Singe, draw, and trufs your partridges as for boiling j flatten 
the bread: bones, and make a force-meat with the livers, apiece 
of butter or fcraped lard, pepper, fait, chopped parfley, fhallots, 
winter lavoury, thyme, and fweet marjoram ; duff the partridges 
with this, and fry them a little in butter j then put themdn a 
raifed crttdj upon dices of veal, well feafoned j dnidi it as all 
others'. When done, if it is to ferve up hot, add a relifhing 
A Partridge Pic. OF PIES. 
fauce; if cold, add fome good jelly broth before it is quite cold. 
Dalrymple, 336. 
235 
Cover your difh with a puff-pafte cruft, let your pigeons be 
very nicely picked and cleaned, feafon them with pepper and 
fait, and put a good piece of frelh butter, with pepper and fair, 
in their bellies ; lay them in your pan; the necks, gizzards, 
livers, pinions, and hearts, lay between, with the yolk of a hard 
egg, and beef-fteak in the middle ; put in as much water as will 
almoft fill the difh, lay on the top cruft, and bake it well. This 
is a very good way to make a pigeon pie but fome French 
cooks fill the pigeons with a very high force-meat, and lay 
force-meat balls round the infide, with afparagus-tops, artU 
choke-bottoms, mufhroorns, truffles, and morels, and feafon 
high. Colei 277, 
A Pigeon Pie. 
A Chejhire Pork Pie. 
Having fkinned a loin of pork, cut it into fteaks; feafon it 
with fait, nutmeg, and pepper; make a good cruft, lay a layer 
of pork, then a layer of pippins, pared and cored, and a little 
fugar, enough to fweeten the pie, and then a layer of pork ; put 
in half a pint of white wine, lay fome butter on the top, and 
clofe your pie; if it be large, it will require a pint of white 
wine. Glajfe, 144. Mafony 357. Farley y %i\. 
A Rook Pie. 
Take half a dozen young rooks, fkin them and draw them, 
cut out the back bones, feafon them well with pepper and fait, 
and lay them in a deep difh, with 3 quarter of a pint of water; 
lay half a pound of butter over them, make a good puff-pafte, 
and cover the difh; lay a paper over. It requires to be well 
baked. Cole, 278, 
A Rabbit Pie. 
Cut a couple of young rabbits into quarters; take a quarter 
of a pound of bacon, and bruife it to pieces in a marble mor- 
tar, with the livers, fome pepper, fait, a little mace, and fome 
parfley cut fmail, fome chives, and a few leaves of fweet bafil; 
when thefe are all beaten fine, make the pafte, and cover the 
bottom of the pie with the feafoning, then put in the rabbits; 
pound fome more bacon in a mortar, mix with it fome frefh 
butter, and cover the rabbits with it, and over that lay fome thin 
flices of bacon ; put on the lid, and lend it to the oven. It will 
require two hours baking. When done, take off the lid, take 
out the bacon, and fleim off the fat. If there is not gravy 
enough in the pie, pour in fome rich mutton or veal gravy, 
boiling, hot. Mafon, 358. 
A Salmon Pie. 
Boil your falmon as if you intended it for eating; take the 236 
OF PIES 
£kin off, and all the bones out; pound the meat In a mortar 
fine, with mace, nutmeg, pepper and fait, to your tafte j raife 
the pie, and put flowers or leaves on the walls ; put in the fal- 
mon and lid it; let it bake an hour and an half. When done, 
take off the lid, and put in a quarter of a pound of rich melted 
butter j cut a lemon in flices, and lay over it ; flick in two or 
three leaves of fennel, and fend it to table without a lid. Raf- 
faldy 149. 
Make a good cruft, cover your difh, boil two pounds of eels 
tender, pick the flefh from the bones, put the bones into the 
liquor the eels were boiled in, with a blade of mace and fait; 
let them boil till there is only a quarter of a pint of liquor, 
then ftrain it; cut the flefh of the eels very fine, with a little 
lemon-peel cut fmall, a little fait, pepper, and nutmeg, a few 
crumbs of grated bread, parfley cut fine, and an anchovy. Mix 
a quarter of a pound of butter, and lay it in the difh ; cut the 
meat from a pair of large foals, and take off the fins, lay it on 
the force-meat, then pour in the liquor the eels were boiled in, 
and clofe the pie. 
Turbot-pie may be made in the fame manner. Glaffe, 232. 
Mafon, 363. 
A Soal Pie. 
A Sucking-Pig Pie 
Bone the pig thoroughly; lard the legs and fhoulders with 
bacon feafoned with fpices, and fweet herbs chopped ; put it 
in a raifed cruft of its own length ; feafon it with fpices, fweet 
herbs chopped, and a pound of butter or fcraped bacon ; cover 
it over with thin flices of bacon. Finifh the pie, and bake it 
about three hours. When near done, add two glaffes of 
brandy j let it be cold before uling. Dalrymple, 333. 
Cut your veal or lamb into little pieces, feafon it with pep- 
per, fait, cloves, mace, and nutmeg, beat fine. Make a good 
puff pafte cruft, lay it in your difh, then lay in your meat, and 
ftrew on it fome ftoned raiftns and currants clean walked, and 
fome fugar. Then lay on fome force-meat balls made fweet, 
and in the fummer fome artichoke-bottoms boiled ; and in the 
winter fcalded grapes. Boil Spanifh potatoes cut into pieces, 
candied citron, candied orange, lemon-peel, and three or four 
blades of mace. Put butter on the top, clofe up your pie, and 
bake it *, have ready, when it comes from the oven, a caudle 
made as follows ;—Take a pint of white wine, and mix in the 
yolks of three eggs. Stir it well together over the fire one 
way all the time, till it is thick ; then take it off, ftir in fugar 
enough to fweeten it, and fqueeze in the juice of a lemon. Put 
it hot into your pie, and dole it up again. Send your pie hot 
to table. Farley, 203. 
A fweet Veal, or Lamb Pie. OF PIES. 
A favoury Veal Fie. 
Seafon the fteaks of a loin of veal with pepper, fait, beaten 
mace, and nutmeg ; put the meat in a difh with fweetbreads 
feafoned with the meat, amd the yolks of fix hard eggs, a pint 
of oyfters, and half that quantity of good gravy ; lay a puff-paft e, 
of half an inch thick, round your difh, and cover it with a lid 
of the fame thicknefs ; bake it an hour and a quarter in a quick 
oven ; when done, cut off the lid, cut the lid into eight or ten 
pieces, and flick it round the infide of the rim ; cover the 
meat with flices of lemon, and ferve it up. Cole, 279, 
A Venifon Fajly. 
Take a neck and bread: of venifon, bone them* and feafon 
them well with pepper and fait, put them into a deep pan, with 
the heft part of a neck of mutton diced and laid over them J 
pour in a glafs of red wine, put a coarfe pafte over it, and bake 
it two hours in an even ; then lay the venifon in a difh, and 
pour the gravy over it, and put one pound of butter over it; 
make a good puff-pafte, and lay it near half an inch thick 
round the edge of the difh ; roll out the lid, which muff be a 
little thicker than the pafte on the edge of the did*, and lay it 
on; then roll out another lid pretty thin, and cut in dowers, 
leaves, or whatever form you pleafe, and lay It on the lid. If 
you do not want It, it will keep in the pot it was baked in eight; 
or ten days ; but let the cruft be kept on that the air may not 
get to it. A bread: and a fhoulder of venifon is the moft pro- 
per for a pafty. Raffalcl, 154. Farleyt 205. 
Seafon four pigeons with a little pepper and fait, duff them 
with a piece of butter, a few crumbs of bread, and a little parf- 
ley cut fmall ; butter a deep earthen didr well, and then cover 
the botton of it with two ounces of vermicelli. Make a puiF- 
pafte, roll it pretty thick, and lay it on the difh ; then lay in 
the pigeons, the breads downwards; put a thick lid on the pie, 
and bake it in a moderate oven. When it is enough, take a 
didr proper for it to be fent to table in, and turn the pie on it. 
The vermicelli is then on the top, and looks very pretty. Af«- 
font 360. 
A Vermicelli Pie, Chap. XX.—PANCAKES AND FRITTERS. 
Cream Pancales. 
TAKE a quart of milk, beat in fix of eight eggs, leaving 
half the whites out ; mix it well till your batter is of a 
fine, thickncfs. You muft obferve to mix your flour firft with 
a little milk, then add the reft by degrees ; put in two fpoon- 
ful's <?f beaten ginger, a glafs of brandy, and a little fait; ftir all 
together, make your ftew pan very clean, put in a piece of but- 
ler a$ large as a walnut, then pour in a ladleful of batter, 
jv-hich will make a pancake, moving the pan round that the 
batter may be all over the pan ; (hake the pan, and when you 
think that fide is enough, toft it, if you cannot turn it cleverly ; 
and when both fides are done, lay it in a difli before the fire, 
and fo do the reft. You muft take care that they are dry. 
"When you fend them to table, ftrew a little fugar over them. 
Glnjey 165. 
Commit Paticahes. 
Take a pint of milk or cream, a pound of flour, and three 
eggs j put the milk by degrees into the flour; add a little fait, 
and grated ginger; fry them in lard, and grate fugar over them.. 
Cole, 281. 
Batter Pancakes. 
Take a pound of flour and three eggs, beat them well toge- 
ther ; put to it a pint of milk, and a little fait; fry them in lard 
cr butter; grate fugar over them, cut them in quarters, and 
ferve them up. Raffa/d, j 66. 
Fine Pancakes. 
To a pint of cream add the yolks of eight eggs, but no 
whites, three fpoonfuls of faek, or orange-flower water, a little 
fug ar, and a grated nutmeg ; the butter and cream muft be 
melted over the fire; mix all well together with three fpoon- 
fuls of flour ; butter the frying-pan for the firft, let them run as 
thin as you can in the pan, fry them quick, and fend them up 
hot. Colei 281, 
Rice Pancakes. 
Wafh and pick clean half a pound of rice, boil it till it is 
tender, and all the water boiled away ; put it into a tin cullen- 
der, cover it clofe, and let it Hand all night; then break it 
very fmall; take fourteen eggs, beat and ftrain them, and put 
them to the rice, with a quart of cream, a nutmeg grated j 
beat it well together, then lhake in as much flour as will hold 
them together, and flir in as much butter as will fry them* 
Cole, 281. PANCAKES AND FRITTERS. 
239 
Pancakes called a Shiire of Paper. ■ 
• Take a pint of cream, fix eggs, three fpoonfuls of fine flour* 
three fpoonfuls of fade, one of orange-flower water, a little fu- 
gar, half a nutmeg grated, and half a pound of melted butter 
almoft cold ; mingle all together, and but er the pan for the 
firft pancake. Let them run as thin as pefiible. When they 
are juft coloured, they are enough; and i’o do with all the fine 
pancakes. Glajfe, 165. 
Cream Pancakes, 
Mix the yolks of two eggs with half a pint of cream, and two 
ounces of fugar ; rub your pan with lard, and fry them as thin 
as you poflibly can. Grate fugar over them, and let them be 
ferved up hot. Cole, 282. 
Pink-coloured Pancakes. 
Bail a large beet-root tender, and beat it fine in a marble 
mortar -, then add the yolks of four eggs, two fpoonfuls of 
flour, and three fpoonfuls of cream ; fweeten it to your tafte, 
and grate in half a nutmeg, and add a glafs of brandy ; beat 
them all together half an hour, fry them in butter, and garnifh 
them with green fweetmeats, preferved apricots, or green fprigs 
of myrtle. It is a pretty corner difh for either dinner or fupper. 
fiaffaldi 167. 
Clary Pancakes. 
Take three eggs, three fpoonfuls of fine flour, and a little 
fait, beat them well, and mix them well with a pint of milk ; 
put lard into your pan 5 when it is hot, pour in your batter as 
thin, as poffible, then lay in feme clary leaves, wafhed and dried, 
and pour a little more batter thin over them j fry them a fine 
brown, and ferve them up. Cole, 282. 
Common Fritters. 
Get feme large baking apples, pare them, and take out the 
core; cut them in round dices, and dip them in batter made 
as follows:—Take half a pint of ale, and two eggs and beat 
them in. as much flour as will make it rather thicker than a 
Common pudding, with nutmeg and fugar to your tafte. Let 
it ftand three or four minutes to rife. Having dipping your 
apples into this batter, fry them crifp, and ferve them up with 
fugar grated over them, and wine fauce in a boat. Farley, 
226. 
Make a batter with, flour j a fpoonful of oil, white wine, a 
little rafped lemon-peel, and the whites of two or three eggs ; 
make it pretty foft, juft fit to drop with a fpoon. Mix fome 
large ftrawberries with it, and drop them with a fpoon, the 
bignefs of a, nutmeg, into the hot fritter. When of a good 
Strawberry Fritters.  PANCAKES AND FRITTERS. 
colour, take them out, and drain them on a fleve; when 
ready to ferve, flrew fugar over, or glaze them. Dalrymplet 
389. 
Grate the crumb of a penny loaf, and put it into a pint of 
milk; mix it very fmooth ; when cold, add the yolks of five 
eggs, three ounces of lifted fugar, and fome grated nutmeg \ 
fry them in hogs’-lard ; pour melted butter, wine, and fugar, 
into the difh. Currants may be added, as an improvement* 
Coley 283. 
Plain Fritters. 
Pour a pint of boiling milk on the crumb of a penny-loaf, 
let it hand an hour, and then put as much juice of tanfey to it 
as will give it a flavour ; (too much will make it bitter,) then, 
with the juice of fpinach, make it a pretty green. Put to it a 
fpoonful of ratafia-water, or brandy, fweeten it to your tafte, 
grate the rind of half a lemon, beat the yolks of four eggs, mix 
them all together ; put them in a tofling-pan, with a quarter 
of a pound of butter ; fiir it over a flow fire, till it is quite 
thick; take it off, and let it Hand two or three hours; then 
drop them into a pan full of boiling lard, a fpoonful is enough 
for a fritter ; ferve them up with flices of orange round them, 
grate fugar over them, and ferve wine fauce in a boat. Rajfald, 
163. 
Fat fey Fritters, 
Currant Fritters. 
Take half a pint of ale that is not bitter, ftir a fufficient 
quantity of flour in it to make it pretty thick ; add a few cur- 
rants ; beat this up quick, have the lard boiling, throw in a large 
fpoonful at a time. Co/f, 283. 
Royal Fritters. 
Put a quart of new milk in a fauce-pan, and, as the milk 
boils up, pour in a glafs of fack. Let it boil up, then take it 
off, and let it Hand five or fix minutes j then fkim off all the 
curd and put it into a bafon ; beat it up well with fix eggs, 
feafon it with nutmeg ; then beat it with a whilk ; add flour 
to make it as thick as batter ufually is, put in fome fine fugar, 
and fry them quick. Glajfey 162. 
Apple Fritters. 
Pare, core, and flice fome finall apples ; make a batter with 
three eggs, a little grated ginger, and almoft a pint of cream j 
add a glafs of brandy, a little fait, and flour enough to make it 
thick ; put in the apples, fry them in lard. Mafony 382. 
Hajly Fritters. 
Heat Tome butter in a ftew-pan. Stir a little flour by degrees 
into half a pint of ale j put in a few currants, or chopped PANCAKES AND FRITTERS. 
241 
apples ; beat them up quick, and drop a large fpoonful at a 
time all over the pan. Take care to prevent their flicking to- 
gether, turn them with an egg-flice; and, when they are of a 
fine brown, lay them on a dilh, and throw fome fugar over 
them. You may cut an orange into quarters for garnifh. Far- 
ley, 228. 
Water Fritters. 
For thefe fritters, the batter muft be very thick. Take five 
or fix fpoonfuls of flour, a little fait, a quart of water, the yolks 
and whites of eight eggs well beat, with a little brandy ; ftrain 
them through a hair fieve, and mix them with the other ingre- 
dients. The longer they are made before they are fried, the 
better. Juft before they are fried, melt half a pound of butter, 
and beat it well in. The beft thing to fry them in is lard. 
Mctfon, 381. Raffald, 163. 
Fine Fritters. 
Take fome very fine flour, and dry it well before the fire. 
Mix it with a quart of milk, but be careful not to make it too 
thick; put to it fix or eight eggs, a little fait, nutmeg, mace, 
and a quarter of a pint of fack, or ale, or a glafs of brandy. 
Beat them well together, then make them pretty thick with 
pippins, and fry them dry. Cole, 284. 
Apple Fraze, 
Having cut your apples in thin flices, fry them of a fine light 
brown; take them up and lay them to drain, keep them as 
whole as you can, and either pare them or not, as you think 
proper ; then make a batter as follows :—Take five eggs, leav- 
ing out two whites, beat them up with cream and flour, and a 
little fack, make it the thicknefs of a pancake-batter, pour in a 
little melted butter, nutmeg, and a little fugar. Let your batter 
be hot, and drop in your fritters, and on every one lay a llice of 
apple, and then more batter on them. Fry them of a fine light 
brown; take them up, and ftrew fome double-refined fugar all 
over them. Glajfey 164. 
Blanch and beat half a pound of Jordan almonds, and about 
a dozen bitter; put to them a pint of cream, eight yolks and 
four whites of eggs, and a little grated bread. Fry them, as 
pancakes, in good lard; and when done, grate fugaf over them* 
Cole, 285. 
Almond Fraze. Chap. XXI.—OF PICKLING. 
General Ohfervatiom on Pickling. 
THE knowledge of pickling is very eflential in a family, but 
it is to be lamented, that the health of individuals is often 
endangered, merely to gratify the age. Things known to be 
pernicious, are frequently made ufe of, in order to procure a 
brighter colour to the article meant to be pickled. It is indeed 
a common practice to make ufe of brafs utenfds, that the ver- 
digreafe extracted from it may give an additional tint to all pickles 
intended to be green •, not confidering that they are communi- 
cating an abfohite poifon to that which they are preparing for 
their food. Such inconfiderate proceedings, it is hoped, wilt 
hereafter be avoided, efpecially as there is no neceffity for hav- 
ing recourfe to fuch pernicious means, when thefe articles wilt 
become equally green, by keeping them of a proper heat upon 
the hearth, without the help of brafs or verdigreafe of any kind. 
It is therefore highly proper to be very particular in keeping 
the pickles from fuch things, and to follow dri&ly the directions 
of your receipts, given with refpeCt to all kinds of pickles, which 
3re greened only by pouring your vinegar hot upon them, and 
it will keep them a long time. Stone jars are the rooft proper 
for all forts of pickles, for though they are expenfive in the firft 
purchale, yet they will, in the end, be found much cheaper than 
earthen veflels,through which,, it has been found by experience, 
fait and vinegar will penetrate, efpecially when put in hot. Be 
careful never to put your fingers in to take the pickles out, as it 
will foon fpoil them; but always make ufe of a fpoon upon 
thofe occafions. Cole, 285. 
Let your cucumbers be as free from fpots as poffible, and 
take the fmalleft you can get* Put them into ftrong fait and 
water for nine or ten days* or till they become yellow; and dir 
them at lead twice a day, or they will grow foft. Should they 
become perfectly yellow, pour the water from them, and cover 
them with plenty of vine-leaves. Set your water over the fire, 
and when it boils, pour it upon them, and fet them upon the 
hearth to keep warm. When the water is almoft cold, make it 
boiling hot again, and pour it upon them* Proceed in this 
manner till you perceive they are of a fine green, which they 
will be in four or five tim.es. Be careful to keep them well 
covered with vine-leaves, with a cloth and difh over the top, to 
keep in the fleam, which will help to green them the fooner. 
When they are greened, put them in an hair fieve to drain, and 
then make the following pickle for them :—To every two quarts 
of white wine vinegar, put half an ounce of mace, ten or twelve 
To Pickle Cucumbers, OF PICKLING. 
243 
cloves, an ounce of ginger cut into llices, an ounce of black 
pepper, and an handful of fait. Boil them all together for five 
minutes, pour it hot upon your pickles, and tie them down 
with a bladder for ufe. You may pickle them with ale, ale- 
vinegar, or diftilled vinegar ; and you may add three or four 
cloves of garlic or fhallots. Raffald, 342. Farley, 236. 
Take fome large cucumbers before they are too ripe, flice 
them of the thicknefs of crown pieces in a pewter difh ; to 
every twelve cucumbers, flice two large onions thin, and fo on 
till you have filled your difh, with a handful of fait between 
every row; then cover them with another pewter difh, and let 
them ftand twenty-four hours ; then put them into a cullender, 
and let them drain very well. Put them in a jar, cover them 
over with white wine vinegar, and let them ftand four hours j 
pour the vinegar from them into a copper fauce-pan, and boil 
it with a little fait; put to the cucumbers a little mace, a little 
whole pepper, a large race of ginger fliced, and then pour the 
boiling vinegar on. Cover them clofe, and when they are cold, 
tie them down. They will be fit to eat in two or three days* 
GlaJTe, 270. 
To pickle Cucumbers in Jllces. 
To pickle Mangoes, 
Cucumbers iifed for this purpofe muft be of the largeft fort* 
and taken from the vines before they are too ripe, or yellow at 
the ends. Cut a piece out of the fide, and take out the feeds 
with an apple fcraper or tea-fpoon. Then put them into very 
ftrong fait and water for eight or nine days, or till they are very 
yellow. Stir them well two or three times each day, and put 
them into a pan, with a large quantity of vine-leaves both over 
and under them. Beat a little roach-allum very fine, and put 
it into the fait and water they came out of. Pour it on your 
cucumbers, and fet it upon a very flow fire for four or five 
hours, till they are pretty green. Then take them out, and 
drain them in an hair fieve, and when they are cold, put to 
them a little horfe-radifh, then muftard-feed, two or three heads 
of garlic, a few pepper corns, a few green cucumbers fliced in 
fmall pieces, then horfe-radifh, and the fame as before-mention- 
ed, till you have filled them. Then take the piece you cut out, 
and few it on with a large needle and thread, and do all the 
reft in the fame manner. Have ready the following pickle : 
To every gallon of allegar, put an ounce of mace, the fame of 
cloves, two ounces of fliced ginger, the fame of long pepper, 
Jamaica pepper, and black pepper; three ounces of muftard- 
feed tied up in a bag, four ounces of garlic, and a flick of horfe- 
radifh cut in flices. Boil them five minutes in the allegar, 
then pour it upon your pickles, tie down, and keep 
them for ufc. Farley, 240. 244 
OF PICKLING 
To pickle Onions, 
Take Tome fmall onions, peel them, and put them into hilt 
and water ; fhift them once a day for three days, then fet them 
over the tire in milk and water till ready to boil; dry them, 
pour over them the following pickle when boiled and cold r 
Doublc-diftiled vinegar, fait, mace, and one or two bay leaves j 
they will not look white with any other vinegar. Cole) 287. 
Ajvther way. 
Take a fufficient number of the fmalleft onions you can get, 
and put them into fait and water for nine days, obferving to 
change the water every day. Then put them into jars, and 
pour frefh boiling fait and water over them.. Let them hand 
clofe covered till they are cold, then make fome more fait and 
water, and pour it boiling hot upon them. When it Is cold, 
put your onions into a hair fieve to drain, then put them into 
wide-mouthed bottles, and till them up with diftilled vinegar. 
Put into every bottle a flice or two of ginger, a blade of mace, 
and a large tea-fpoonful of eating oil, which will keep the 
onions white. If you like the tafte of bay-leaf, you may put 
one or two into every bottle, and as much bay-falt as will lie 
on a fixpence. Cork them well up. Farleyy 249. 
To pickle Walnuts black. 
Your Walnuts fhould be gathered when the fun is hot upon 
them, and' always before the fhcll is hard, which may be ealily 
known by running a pin into them •, then put them into a flrong 
fait and water for nine days *, ftir them twice a day, and change 
the fait and water every three days; then put them in a hair 
fleve, and let them ftand in the air till they turn black \ then 
put them into flrong flone jars, and pour boiling allegar over 
them *, cover them up, and let them hand till they are cold, 
then boil the allegar three times more, and let it ftand till it is 
cold between every time •, tie them down with paper, and a 
bladder over them, and let them ftand two months; then take 
them out of the allegar, and make a pickle for them. To 
every two quarts of allegar, put half an ounce of mace, half an 
ounce of cloves, one ounce of black pepper, the fame of 
Jamaica pepper, ginger, and long pepper, and two ounces of 
common faity boil it ten minutes, and pour it hot upon your 
walnuts, and tie them down with a bladder, and paper over it, 
Rafald, 347. 
Another way. 
. Take large full-grown nuts, but before they are hard, and 
lay them in fait and water; let them lie two days, then fhift 
them into frefh water j let them lie two days longer, then Ihift 
them again, and let them lie three in your pickling jar. When OF PICKLING. 
245 
the jar is half full, put in a large onion (luck with cloves. To 
a hundred walnuts, put in half a pint of muftard-feed, a quarter 
of an ounce of mace, half an ounce of black pepper, half an 
ounce of all-l'pice, fix bay leaves, and a flick of horfe-raddifh ; 
then fill your jar, and pour boiling vinegar over them. Cover 
them with a plate, and when they are cold, tie them down with 
a bladder and leather, and they will be fit to eat in two or 
three months. The next year, if any remains, boil up your 
liquor again, and fkim it; when cold, pour it over your wal- 
nuts. This is by much the beft pickle for life, therefore you 
may add more vinegar to it; what quantity you pleafe. If 
you pickle a great many walnuts, and eat them fall, make your 
pickle for a hundred or two, the rell keep in llrong brine of 
fait and water, boiled till it will bear an egg; and as your pot 
empties, fill them up with thofe in the fait and water. Take 
care that they are covered with pickle. 
In the fame manner you may do a fmaller quantity; but 
if you can get rape vinegar, ufe that inllead of fait and water. 
Do them thus:—Put your nuts into the jar you intend to 
pickle them in, throw in a handful of fait and fill the pot with 
rape-vinegar. Cover it clofe, and let them hand a fortnight; 
then pour them out of the pot, wipe it clean, and juft rub the 
nuts with a coarfc cloth, and then put them in the jar with the 
pickle ,as above. Glajfe, 270. 
To pickle Walnuts green. 
Take the largeft double, or French walnuts, before the fhells 
are hard, pare them very thin, and put them intiD a tub of 
fpring water as they are pared ; put to them, if there are two 
or three hundred nuts, a pound of bay-falt; leave them in the 
water twenty-four hours, then put them into a ftone jar, a 
layer of vine-leaves, and a layer of walnuts ; fill it up with cold 
vinegar, and when they have hood all night, pour the vinegar 
from them into a copper, with a good quantity of bay-falt; fet 
it upon the fire, and let it boil, then pour it hot on the nuts ; 
tie them over with a woollen cloth, and let them (land a week ; 
then pour that pickle from them, rub the nuts clean with a 
piece of flannel, and put them again into the jar, with vine- 
leaves, as before-mentioned ; boil frelh vinegar ; to every gal- 
lon of vinegar, four or five pieces of ginger, a quarter of an 
ounce of cloves, a nutmeg fliced, a quarter of an ounce of mace, 
and the fame quantity of whole black pepper ; pour the vinegar 
boiling hot upon the walnuts, and cover them with a woollen 
cloth ; let it ftand four or five days, and repeat the fame four 
or five times. When the vinegar is cold, put in half a pint of 
muftard-feed, a flick of horfe radifh fliced; tie them down 
with a bladder, and then with leather j they will be fit to  OF PICKLING. 
eat in three weeks. If they are intended to be kept, the vine- 
gar rauft not be boiled, but then they will not be ready under 
fix months. Mafon, 346. 
To pickle French Beans. 
Pour a boiling-hot wine over your French beans, and cover 
them clofe *, the next day drain them and dry them ; then 
pour over them a boiling-hot pickle of white wine vinegar, Ja- 
maica pepper, black pepper, a little mace, and ginger. Repeat 
this for two or three days, or till the French beans look green. 
Cole, 289. 
To pickle Red Cabbage, 
Slice your cabbage crofs-ways, put it on an earthen difli, and 
fprinkle a handful of fait over it. Cover it with another difh, 
and let it hand twenty-four hours } then put it into a cullender 
to drain, and lay it in your jar. Take white-wine vinegar 
enough to cover it, a little cloves, mace, and all-fpice. Put 
them in whole, with a little cochineal bruifed fine. Then boil 
it up, and pour it either hot or cold on your cabbage. Cover 
it clofe with a cloth till it is cold, if you pour on the pickle 
hot, and then tie it up clofe, as you do other pickles. GlaJJe, 
276. Farleyt 246. 
Another way. 
Take a fine clofe red cabbage, and cut it thin; then take 
fome cold ale-allegar, and put to it two or three blades of mace 
and a few white pepper corns ; make it pretty firong with fait, 
and put your cabbage into the allegar as you cut it 5 tie it clofe 
down with a bladder, and a paper over that. In a day or two 
it will be fit for ufe. Coley 290. 
To pickle Mujhrooms. 
Take the fmalleft mufhrooms you can get, and put them into 
fpring waterthen rub them with a piece of new flannel dipped 
in fait, and put them into cold fpxdng water as you do them, to 
keep their colour; then put them into a fauce-pan, throw a 
handful of fait over them, cover them clofe, and fet them over 
the fire four or five minutes, or till you fee they are thoroughly 
hot, and the liquor is drawn out of them; then lay them be- 
tween two clean cloths till they are cold, then put them into 
glafs bottles, and fill them up with difiilled vinegar *, put a blade 
or two of mace, and a tea-fpoonful of good oil in every bottle j 
cork them up clofe, and fet them in a cool place. 
If you have not any difiilled vinegar, you may ufe white wine 
vinegar, or even allegar, but it muft be boiled with a little 
mace, fait, and a few dices of ginger; it muft be cold before 
you pour it on your mufhrooms. If your vinegar, or allegar. OF PICKLING, 
is too fharp, it will make your mufhrooms foft; neither will 
they keep fo long, or appear fo white. Raff aidy 355. 
To pickle Catilijloiuers. 
Take the largeft and clofeft: you can get; pull them into 
fprigs, put them in an earthen difh, and fprinkle fait over them. 
Let them hand twenty-four hours to draw out all the water, 
then put them in a jar, and pour fait and water boiling over 
them; cover them clofe, and let them hand till the next day; 
then take them out, and lay them on a coarfe cloth to drain ; 
put them into glafs jars, and put in a nutmeg fliced, and two 
or three blades of mace in each jar. Cover them with diftilled 
vinegar, and tie them down with a bladder, and over that a 
leather. They will be fit for ufe in a month. Glaffe, 272. 
To pickle Capers* 
Thefe are the flower-buds of a fmall fhrub, preferred in 
pickle. The tree which bears capers is called the capcr-fhrub, 
or bufh. It is common in the Weftern part of Europe. We 
have them in fome gardens, but Toulon is the principal place 
for capers. We have fome from Lyons, but they are flatter, 
and lefs firm ; and fome come from Majorca, but they are fait 
and difagreeable, The fined: flavoured are from Toulon. 
They gather the buds from the bloflbms before they are open, 
then fpread them upon a floor in the room, where no fun enters, 
and there let them lie till they begin to whither; they then 
throw them into a tub of fharp vinegar, and, after three 
days, they add a quantity of bay fait. When this is diflblved, 
they are fit for packing for fale, and are fent to all parts of 
Europe. 
The finefl: capers are thofe of a moderate fiae, firm, and clofe, 
and fuch as have the pick'e highly flavoured ; thofe which are 
foft, flabby, and half open, are of little value. Mafony 353. 
To pickle Samphire. 
Take the famphire that is green, put it into a clean pan, and 
throw over it two or three handfuls of fait; then cover it with 
fprlng-water. Let it lie twenty-four hours, then put it into a 
clean fauce-pan, throw in a handful of fait, and cover it with 
good vinegar. Cover the pan clofe, and fet it over a flow fire. 
Let it hand till it is juft green and crifp, and then take it oft' at 
that moment; for fhould it remain till it is foft, it will be 
fpoiled. Put it in your pickling-pot, and cover it clofe. As 
foon as it is cold, tie it down with a bladder and leather, and 
keep it for ufe. Or you may keep it all the year in a very 
ftrong brine of fait and water, and throw it into vinegar juft 
before you ufe it. Glajfe, 278. Mnfon, 352. Farley, 251. 248 
OF PICKLING. 
To pickle Beet Roots. 
Beet-roots, which are a pretty garnifh for made 'difhes, are 
thus pickled :—Boil them tender, peel them, and, if agreeable, 
cut them into fhapes; pour over them a hot pickle of white- 
wine vinegar, a little pepper, ginger, and horfe-radifh fliced. 
Cole, 29 1. 
To piclle Barberries. 
Let your barberries be gathered before they are too ripe j 
take care to pick out the leaves and dead ftalks, and then put 
them into jars, with a large quantity of ftrong fait and water, 
and tie them down with a bladder. 
N. B, When you fee a feum over your barberries, put them 
into frefh fait and water ; they require no vinegar, their own 
fharpnefs being fufficient to keep them. Cole, 291, 
Gather your codlings when they are about the fize of a large 
French walnut, put a quantity of vine-leaves in the bottom of 
a brafs pan, then put in your codlings ; cover them well with 
vine-leaves, and fet them over a very flow fire till you can peel 
the fkins off; then take them carefully up in a hair fieve, and peel 
them with a pen-knife, and put them into the fauce-pan again, 
with the vine-leaves and water as before ; cover them clofe, and 
fet them over a flow fre till they are a fine green ; then drain 
them through a hair fieve, and when they are cold, put them 
into diftllled vinegar; pour a little meat-oil on the top, and tie 
them down with a bladder. Rajfald, 345. 
To pickle Codlings. 
Indian Pickle, or Peccadillo. 
Quarter a white cabbage and cauliflower ; take alfo cucum- 
bers, melons, apples, French beans, plums, all or any of thefe ; 
lay them on a hair fieve, ftrew over a large handful of fait, fet 
them in the fun for three or four days, or till very dry. Put 
them into a flone jar with the following pickle :—Put a pound 
of race ginger into fait and water, the next day ferape and flice 
it, fait it, and dry it in the fun ; flice, fait, and dry a pound of 
garlic ; put thefe into a gallon of vinegar, with two ounces of 
long pepper, half an ounce of turmeric, and four ounces ofmuf- 
tard-feed bruifed ; flop the pickle clofe, then prepare the cab- 
bage, &c. If the fruit is put in, it muff be green. 
N. B. The jar need not ever be emptied, but put in the 
things as they come into feafon, adding frefh. vinegar, Mnfon, 
351- 
To pickle Artichoke-bottoms. 
Take fome artichokes, and boil them till yon can pull the 
feaves off, then take off the chokes, and cut them from the 
stalk; take great care that you do not let the knife touch the OF PICKLINQ. 
249 
top; throw them into fait and water for an hour, then take 
them out, and lay them on a cloth to drain ; then put them in- 
to large wide-mouthed glaffes, put a little mace and fliceJ nut- 
meg between; fill them either with diftilled vinegar, or fugar, 
vinegar, and fpring water j cover them with mutton fat fried, 
and tie them down with a bladder and leather. Cole, 292. 
‘To pichle Najlurtium Buds. 
After the bloflbms are gone off, gather the little knobs, and 
put them into cold fait and water ; fhift them once a day fop 
three fucceffive days, then make a cold pickle of white-wine vi- 
negar, a little white-wine, lhallot, pepper, cloves, mace, nutmeg 
and horfe radilh. Put in the buds. Colei 292. Chap. XXII.—OF POTTING. 
General Ohfervatlons on Potting. 
ALL potted articles ftiould be well covered with butter 
before they are fent to the oven; it is alfo very necef- 
fary to tie them over with ftrong paper, and to bake them well. 
When your meat is taken from the oven, pick out all the Ikins 
quite clean, and drain the meat from the gravy, otherwife the 
fkins will appear as blexniihes, and the gravy will foon turn it 
four. Let your feafoning be well beat before you put in your 
meat, and put it in by degrees as you are beating. Prefs your 
meat well when you put it in your pots, and let it be quite 
cold before the clarified butter is poured over it. Colet 293. 
To pot Beef, 
Take half a pound of brown fugar, and an ounce of falt- 
petre, and rub it into twelve pounds of beef. Let it lie twenty- 
four hours ; then wafh it clean, and dry it well with a cloth. 
Seafon it to your tafte with pepper, fait, and mace, and cut it 
into five or fix pieces. Put it into an eathen pot, with a pound 
of butter in lumps upon it, fet it in an hot oven, and let it fiand 
there three hours, then take it out, cut out the hard outfides, 
and beat it in a mortar. Add to it a little more pepper, fait, 
and mace. Then oil a pound of butter in the gravy and fat 
that came from your beef, and put it in as you find necefiary ; 
but beat the meat exceedingly fine. Then put it into your 
pots, prefs it clofe down, pour clarified butter over it, and keep 
it in a dry place. Farley, 262. 
To pot Beef like Venifon. 
Cut the lean of a buttock of beef into pound pieces; for 
eight pounds of beef take four ounces of falt-petre, four ounces 
of petre-falt, a pint of white fait, and an ounce of fal prunella ; 
beat the falts all very fine, mix them well together, rub the 
falts into the beef j then let it lie four days, turning it twice a 
day; then put it into a pan, cover it with pump water, and a 
little of its own brinej then bake it in an oven with houfhold 
bread till it is as tender as a chicken, then take it from the 
gravy, and bruife it abroad, and take out all the fkin and fi- 
news ; then pound it in a marble mortar, and lay it in a broad 
difh ; mix in it an ounce of cloves and mace, three quarters of 
an ounce of pepper, and one nutmeg, all beat very fine. Mix it 
all very well with the meat, then clarify a little frefti butter, 
and mix with the meat, to make it a little moift*, mix it very 
well together, prefs it down into pots very hard, fet it at the 
oven’s mouth juft; to fettle, and cover it two inches thick with OF POTTING. 
251 
clarified butter. When cold, cover it with white paper, GlaJTe, 
261. 
To pot Venifon. 
If your venifon fhould happen to be ftale, rub it with vine- 
gar, and let it lie one hour; then dry it clean with a cloth, and 
rub it all over with red wine •, feafon it with beaten mace, pep- 
per, and fait; put it on an earthen difh, and pour over it half 
a pint of red wine, and a pound of butter, and fet it in the 
oven; if it be a fhoulder, put a coarfe pafte over it and bake 
it all night in a baker’s oven. When it comes out, pick it clean 
from the bones, and beat it In a marble mortar, with the fat 
from your gravy. If you find it not feafoned enough, add 
more feafoning and clarified butter and keep beating it till it 
is a fine pafie. Then prefs it hard down into your pots, and 
pour clarified butter over it; keep it in a dry place. Rajfald, 
*9 $• _ 
To pot a Hare. 
Let your hare hang for fome days, then cut it into pieces, 
bake it, with a little beer at the bottom of the pan, and fome 
butter on the top; pick it from the bones and finews, and beat 
it with the butter from the top of the gravy, adding enough to 
make it very mellow; add fait, pepper, and pounded cloves; 
put it into pots, fet it a few minutes in a flack oven, pour over 
clarified butter. Mafon, 302. 
Take a large eel, fkin it, cleanfe it, and wafh it very clean; 
dry it in a cloth, and cut it into pieces as long as your finger, 
Seafon them with a little beaten mace and nutmeg, pepper, fait, 
and a little fal prunella beat fine; lay them in a pan, then pour 
as much good butter over them as will cover them, and clari- 
fied as above. They mull be baked half an hour in a quick 
oven, if a flow oven longer, till they are enough, but of that 
you mull judge by the fize of the eels. With a fork take them, 
out, and lay them on a coarfe cloth to drain. When they are 
quite cold, feafon them again with the fame feafoning, and lay 
them in the pot clofe; then take off the butter they were baked 
in clear from the gravy of the fifh, and fet it in a difli before 
the fire. When it is melted, pour the clear butter over the 
eels, and let thefm be covered with the butter. 
To pot Eels. 
N. B. In the fame manner you may pot what you pleafe. 
You may bone your eels, if you chufe it, but then do not put 
in any fal prunella. GlaJJey 237. Farley, 265. 
Cleanfe your chars, and cut off the heads, tails, and fins; lay 
them in rows in a long baking pan, and cover them with 
To pot Chars. 252 
OF POTTING. 
butter. When they are enough, take them out with a fork, and 
lay them on a coarfe cloth to drain. When they are quite 
cold, feafon them well, and lay them clofe in the pot; then 
take off the butter they were baked in clear from the gravy of 
the fifh, and fet it in a difh before the fire. When it is melted, 
pour the clarified butter over the char, and let them be covered 
with it. Cole, 295. 
To pot Veal. 
Take a fillet of veal, cut it into three or four pieces, feafon It 
with pepper, fait, and a little mace ; put it into pots with half a 
pound of butter; tie a paper over It, fet it in an hot oven, and 
bake it three hours. When you take it out, cut off all the 
outlldes, then put the veal into a marble mortar, and beat it 
with the fat from your gravy; then oil a pound of frefh but- 
ter, and put it in, a little at a time, and keep beating It till you 
fee it is like a fine pafie ; then put it cfofe down into your pot- 
ting-pots, put a paper upon it, and fet on a weight to prefs it 
hard. When your veal is cold and fluff, pour over it clarified 
butter the thicknefs of a crown piece, and tie It down. Rtf- 
fold, 296. 
To pot Salmon, 
Scale, wafh, and dry a falmon that is quite frefli; flit it up 
the back, and take out the bone; mix fome grated nutmeg, 
mace, pepper, and fait, and ftrew over the fifh ; let it lie for 
two or three hours, then lay it in a large pot, and put to it half 
a pound of butter; put it in an oven, and let it bake an hour. 
When it is done, lay it on fomething flat, that the oil may run 
from it; then cut it to the fize of the pots it is to be put in, lay 
the pieces in layers till the pots are filled, with the fldn upper- 
mofl; put a board over it, and lay on a weight to prefs it till 
cold; then take the board and weight off, and pour over it 
clarified butter. It may be lent to table in pieces, or cut in 
flices, Mafon, 216. 
To pot Tongues. 
Rub a neat’s tongue with an ounce of fdt-petre, and a quar- 
ter of a pound of brown fugar, *, let it lie two days, and then 
boil it till it is quite tender j then take off the fkin and fide 
bits, cut the tongue into very thin dices, and beat it in a mar- 
ble mortar, with a pound of clarified butter, pepper, fait, and 
mace to your tafte. Beat the whole very fine, then put it clofc 
down into fmall potting-pots, and pour clarified butter over 
them. Cole 296. 
Skju them, cleanfe them with fait, and then wipe them dry; 
beat feme black pepper, mace, and cloves; mix them with fait 
To pet Lampreys. OF POTTING. 
253 
and feafou them. Lay them in a pan, and cover them with 
clarified butter. Bake them an hour. In other refpects, ma- 
nage them as above direfled for eels, and one will be enough 
for a pot. You mull: feafon them well; let your butter be 
good, and they will keep a long time. GlaJJe, 237. 
To pot Pigeons. 
Seafon your pigeons very high with pepper and fait, put 
them into a pot with butter in lumps; bake them, and pour 
off the fat and gravy. When it is cold, take the butter from 
the top, put more to it; clarify it, pour It over the pigeons, 
put fingly into a pot, with a little more feafoning added to them. 
Cole, 296. 
To pot Woodcocks and Snipes. 
Pot them as you do pigeons. Cole, 296. 
Pick and draw them, wipe them clean, and let them be well 
feafoned with pepper, fait, and mace ; put one leg through the 
other, roaft them till they are enough, and when cold, put them 
into potting pots, pour clarified butter over them, and keep 
them in a dry place. Cole, 296. 
To pot Moor Game. Chap. XXIII.—OF COLLARING. 
General Ohfervations on Collaring. 
TN collaring any kind of meat, &c, care is required in rolling 
it up properly, and binding it clofe. Always boil it till it is 
thoroughly done; and, when it is quite cold, put it into the 
pickle with the binding on. Take it off, however, the next 
day, and it will leave the Ikin clear. If you make frefh pickle 
often, your meat will continue good much longer. Coley 297. 
Bone your veal, and beat It a little, then rub it over with the 
yolk of an egg ; firew over it a little beaten mace, nutmeg, 
pepper and fait, a large handful of parfley chopped fmall, with 
a few fprigs of Tweet marjoram, a little lemon-peel cut extremely 
fine, one anchovy, waflied, boned, and chopped very fmall, and 
mixed with a very few bread crumbs ; then roll It up very tight, 
bind it hard with a filet, and warp it in a clean cloth; then 
boil it two hours and an half in loft water; when it is enough, 
hang it up by one end, and make a pickle for it. To one pint 
of fait and water, put half a pint of vinegar ; when you fend it 
to table, cut a (lice off one end. Garnilh with pickles and 
parfley. Rtf aid, 300. 
To Collar a Breajl of Veal. 
Take a piece of thin flank of beef and bone It, cut the flein 
off and fait it with two ounces of falt-petre, two ounces of fal- 
prunella, the fame quantity of bay-falt, half a pound of coarfe 
lugar, and two pounds of white fait. Beat the hard fait fine, 
and mix all together. Turn it every day, and rub it well with 
the brine for eight days. Then take it out of the pickle, wafh 
it, and wipe it dry. Take a quarter of an ounce of cloves, a 
quarter of an ounce of mace, twelve corns of all-fpice, and a 
nutmeg beat very fine, with a fpoonful of beaten pepper, a large 
quantity of chopped parfley, and fome fweet herbs chopped fine. 
Sprinkle it on the beef, and roll it up very tight; put a coarfe 
cloth round it, and tie it up very tight with a beggar’s tape. 
Boil it in a large copper of water; and if It is a large collar, it 
will take fix hours boiling, but a fmall one will be done in five. 
Take it out, and put it in a prefs till it is cold ; but if you have 
no prefs, put it between two boards, and a large weight upon 
it till it is cold. Then take it out of the cloth, and cut it into 
flices, Garnilh with raw parfley. Glaffey 262. Farley, 254. 
To Collar Beef. 
To Collar fat Ribs of Beef. 
Bone your beef, lay it flat upon a table, and beat it half an OF COLLARING. 
255 
hour with a wootlen mallet till it is quite Toft; then rub it with 
fix ounces of brown fugar, a quarter of a pound of common fait, 
and an ounce of falt-petre beat fine; then let it lie ten clays, 
turning it once every day j then take it out, and put it in warm 
water for eight or ten hours •, then lay it flat upon a table, with 
the outward fkin down, and cut it in rows acrofs, about the 
breadth of your finger; but be careful not to cut the outflde 
fkin ; then fill one nick with chopped parfley, the fecond with 
fat pork, the third with crumbs of bread, mace, nutmeg, pep- 
per, and fait, then parfley again, and fo on till you have filled 
all your nicks; then roll it up tight, and bind it round with 
coarfe broad tape j wrap it in a cloth, and boil it four or five 
hours j then take it up, and hang it by one end of the firing 
to keep it round; fave the liquor it was boiled in, the next day 
fkim it, and add to it half as much allegar as you have liqour, a 
little more mace, long pepper, and fait; then put in your beef 
and keep it for ufe. 
N. B. When you fend it to table, cut a little off* at each end, 
and it will be in diamonds of different colours, and look very 
pretty *, fet it upon a difh as you do brawn. If you make a 
frefh pickle every week, it will keep a long time. Rajfaldy 303. 
To Cellar a Calf’s Head. 
Get a calf’s head with the fkin on, feald off* the hair, parboil 
the head, and bone It; the fore part muff; be flit; boil the 
tongue, peel it, and cut that and the palate into thin flices, put 
them and the eyes into the middle of the head j take fame pep- 
per, fait, cloves, and mace, and beat them; add fame nutmeg 
grated, fealded parfley, thyme, favory, and fweet marjoram, 
cut very fmall; beat the yolks of three or four eggs, fpread 
them over the head, and then ftrew on the feafoning; roll it 
up very tight, and tie it round with tape j boil it gently for 
three hours in as much water as will cover it. When the head 
is taken out, feafon the pickle with fait, pepper, and fpice, and 
add to it a pint of white wine vinegar; when it is cold put ija 
the collar, and when fet to table, cut it in flices. Cole, 298. 
Your pig being killed, and the hair drefled off, draw out the 
entrails, and walh it clean; rip it open with a fharp knife, and 
take out all the bones ; then rub it all over with pepper and fait 
beaten fine, a few fage-leaves, and fweet-herbs chopped fmall j 
then roll up your pig tight, and bind it with a fillet. Fill your 
boiler with foft water, a pint of vinegar, a handful of fait, eight 
or ten cloves, a blade or two of mace, a few pepper-corns, and 
a bunch of fweet herbs. When it boils, put in your pig and 
boil it till it is tender, then take it up, and, when it is almoft 
To collar a Pig. 256 
CF COLLARING. 
cold, bind it over again, and put it into an eartheA pot ; then 
pour the liquor your pig was boiled in upon it, keep it covered, 
and it is lit for ufe. Mafon, 186. 
Bone a fide of venifon, and take away all the finews, and cut 
it into fquare collops of what lize you pleafc. It will make two 
or three collars. Lard it with fat clear bacon, and cut your 
lards as big as the top of your finger, and three or four inches 
long. Seafon your venifon with pepper, Fait, cloves, and nut- 
meg. Roll up your collars, and tie them clofe with coarfe tape ; 
then put them into deep pots, with feafonings at the bottoms, 
fome frefh butter, and three or four bay-leaves. Then put in 
the reft, with fome feafoning and butter on the ton, and over 
that fome beef-fuet, finely Hired and beaten. Then cover up 
your pots with coarfe pafte, and bake them four or five hours. 
After that, take them out of the oven, and let them Hand a 
littletake out your venifon, and let it drain well from the gravy ; 
add more butter to the fat, and fet it over a gentle lire to clarify. 
Then take it off, and let it ftand a little, and fkim it well. 
Make your pots clean, or have pots ready ft for each collar. 
Put a little feafoning, and fome of your clarified butter at the 
bottom; then put in your venifon, and fill up your pots with 
clarified butter, and be fure that your butter be an inch above 
the meat. When it is thoroughly cold, tie it down with double 
paper, and lay a tile on the top; they will keep fix or eight 
months ; and you may, when you ufe a pot, put it for a minute 
into boiling water, and it will come out whole. Let it ftand till 
it is cold, flick it round with bay-leaves, and a fprig at the top. 
Farley, 257. 
To collar Venifon. 
To collar a Breajl of Mutton. 
Bone your breaft of mutton, and rub it over with the yolk of. 
an egg; grate over it a little lemon-peel and a nutmeg, with a 
little pepper and fait; then chop fmall one tea-cupful of capers, 
and two anchovies; Hired fine a handful of parfley, and a few 
fweet herbs. Mix them with the crumb of a penny loaf, and 
ftrew it over your mutton, and roll it up tight; boil it two hours, 
then take it up, and put it into a pickle like that for the calf’s 
head. Cole, 300. 
Boil four ox-feet very tender, and pick the fiefh entirely from 
the bones; take the belly piece of pork, boil ic till it is almoft 
enough, then bone it, and roll the meat of the feet up in the 
pork very tight *, then take a ftrong cloth, with fome coarfe 
tape, and roll it round very tight; tie it up in the cloth, boil it 
till it is To tender that a ftraw may be run through it. Let it 
Mock Brawn. bf COLLARING. 
be hung up in the cloth till it is quite cold; aftel’ Ifciiich put it 
into cold fait and water, and it will be fit for life. Mafont 
179. 
To collar Salmon, 
Take a fide of falmon, cut off an handful of the tail* wafh 
your large piece very well* dry it with a clean cloth, wafii it 
Over with the yolks of eggs, and then make force-meat with 
ivhat you cut off the tail. But take off the flcin, and put to it 
a handful of parboiled oyfters, a tail or two of lobfters, the 
yolks of three or four eggs boiled hard} fix anchovies, an hand'l 
ful of fweet herbs chopped fmall, a little fait, cloves, mace> 
nutmeg* pepper beat fine, and grated bread. Work all thefe 
together into a body, with the yolks of eggs j lay it all over the 
flelhy part, and a little iriore pepper and fait over the falmon } 
fo roll it lip into a collar, and bind it with broad tape, then 
boil it iri water, fait, and vinegar but let the liquor boil firft $ 
then put in your collars, a bunch of fweet herbs, fiiced ginger, 
and nutrileg j let it boil, but not too faff. It will take near 
two hours boiling; When it is enough, take it up into your 
foucing pan, and \Vhen the pickle is cold, put it to your falmon, 
and let it ftand in till ufed, or otherwife you may pot it. Fill it 
Up with clarified butter, as yoU pot fowls. That way will keep 
longCft, Glajfe, 235, and 262. 
Cafe yotif eel, cut off the head, flit opeii the belly, take out 
the guts, cut off the fins, take Out the bones, lay it flat on the 
back, grate over it i fmall nutmeg j add two or three blades of 
mace beat fine, a little pepper and fait; ftrew over it an hand- 
ful of parfley flired fine, with a few fage-leaves j roll it up tight 
in a cloth, and bind it well. If it is of a middle fize, boil it in 
fait and water three quarters of an hour, hang it up all night 
to drain; add to the pickle a pint of vinegar, a few pepper- 
corns* and a fprig of fweet marjoram *, boil it ten minutes, and 
let it ftand till the next day; take off the cloth, and put your 
eels into the pickle. You may fend them whole on a plate, or 
Cut them in flices. Garnifh with green parfley. Lampreys 
are collared in the fame manner. Raffald, 46, 
To collar Eels. 
To collar Mackarel, 
Gut your mackarel, and flit them dowri the Belly; cut off 
the head, take out the bones, but take care not to cut it in 
holes; then lay it flat upon its back, feafon it with mace, nut- 
meg, pepper, and fait, and an handful of parfley fhred fine ; 
lirew it over them, roll them tight, and tie them well feparately  OF COLLARING. 
in cloths; boll them gently twenty minutes in vinegar, fait, 
and water; then take them out, put them into a pot, pour the 
liquor on them, or the cloth will flick to the fifh; take the 
cloth off the fifh the next day, put a little more vinegar to the 
pickle, and keep them for ufe. When you fend them to 
table, garnifh with fennel and parfley, and put fame of the 
liquor under them. Colet 301, Chap. XXIV.—OF TARTS, CUSTARDS, AND 
CHEESECAKES; 
FOR tarts that are meant to be eaten cold, make the fhori 
cruft. An apple-tart is made the fame as the pie, but if 
to be eaten cold, make the fhort cruft. If you rife tin patties 
to bake in, butter them, and put a littl’e cruft all over them, or 
you will not be able to take them out; but if you bake them in 
glafs or china, only an upper cruft will be receflary, as you will 
not want to take them out when you fend them to table. Lay 
fine fugar at the bottom, then your cherries, plums, or what- 
ever you may want to put in them, arid put fugar at the top. 
Currants and rafpberries make an exceeding good tart and do 
not require much baking. Cherries require but little baking; 
goofebefriesj to look red, rriuft ftand a good while in the oven* 
Apricots* if greeri, require more baking than when ripei 
Quarter or halve ripe apricots, and put in fome of the kernels. 
Preferved frilit, as damafceries and bullace, require but little 
baking j fruit that is prefervOd high fhould nor be baked at all; 
but the cruft fhould firfi be baked upon a tin the fize the tart 
is to be; cut it with a marking-iron, or not, and when cold, take 
it off, and lay it on the fruit. Apples and pears intended to 
be put into tarts muft be pared, cut into quarters, and cored. 
Cut the quarters acrofs again, fet them on in a fauce-pan with, 
ias much Water as will barely cover them, and let them fimrher 
on a flow fire juft till the fruit is tender Put a good piece of 
lemon-peel into the water with the fruit, and then have your 
patties ready. Lay fine fugar at bottom, then your fruit, and a 
little fugar at top. Pour over each tart a tea-fpoonful of lemony- 
juice, and three tea-fpoonfuls of the liquor they were boiled in ; 
then put on your lid* and bake them in a flack oven Apricot 
tarts may be made in the fame manner, obferving that you muft 
not put in any lemon-juice. Cole, 301. 
Obfervatious on Tarts, 
A Rafpberry Tart with Cream. 
Roll out fome thin puff-pafte, and lay it in a patty-pan; lay 
in fome rafpberries, and ftrew over them fome very fine fugar; 
put on the lid and bake it; cut it open, and put in half a pint 
of cream, the yolks of two or three eggs well beat, and a little 
fugar. Let it ftand to be cold before it is fent to bake. Ma~ 
f°”i 391- 
To make Rhubarb Tarts. 
Put the ftalks of the rhubarb that grows in the garden, and 
cut them in pieces of the fize of a goofeberry, and make it as a 
gcofeberry-tart. Colc} 302.  OF TARTS, CUSTARDS, AND CHEESECAKES. 
A Spinach Tart. 
Scald the fplnach in boiling water, and drain it very well to 
chop, then drew it in butter and cream, with a little fait, fugar, 
a few pieces of dried comfit citron, and a few drops of orange 
flower water. Clermont, 422. ’ 
Make fome good pufF-pafte, and lay round your difh, put 
fome bifcuits at the bottom, then fome marrow, and a little but- 
ter ; then covfer it with different kinds of fweetmeats, as many 
as you have, and fo on till your difh is full; then boil a quart of 
cream, and thicken with four eggs and a fpoonful of orange 
flower water,. Sweeten it with fugar to your palate, and pour 
over the reft. Half an hour will bake it. Glaje, 149. Mafon, 
390. Farley, 221. 
Tart de Mot. 
Almond Cujlards, 
Put a pint of cream into a tofling-pan, a ftick of cinnamon, 
a blade or two of mace, boil it, and fet it to cool ; blanch two 
ounces of almonds, beat them fine in a marble mortar with 
rofe-water; if you like a ratafia tafte, put in a few apricot ker- 
nels, or bitter almonds; mix them with your cream, fweeten it 
to your tafte, fet it on a flow fire, and keep ftirring it till it is 
pretty thick. If you let it boil, it will curdle j pour it into 
cups, &c. Raff aid, 2 56. 
Put a bit of cinnamon into a pint of cream, fweeten and boil 
it. When cold, put to it one ounce of fweet almonds (five or 
fix bitter) blanched and beaten, with a little brandy. Stir this 
over the fire till near boiling; ftrain it into cups. Mafony 
398. 
Another way. 
Plain Cujlards. 
Take a quart of new milk, fweeten it to your tafte, grate in 
a little nutmeg, beat up eight eggs, with only four whites ; beat 
them up well, ftir them into the milk, and bake It in China 
bafons, or put them in a deep China difh; have a kettle of wa- 
ter boiling, fet the cup in, let the water come above half way, 
but do not let it boil too faft, for fear of its getting into the 
Cups, and take a hot iron, and colour them at the top. You 
may add a little rofe-water. Glaffe, 289. 
Another way. 
Set a quart of good cream over a flow fire, with a little cin- 
namon and four ounces of fugar. When it has boiled, take it 
off the fire, beat the yolks of eight eggs, and put to them a 
fpoonful of orange-flower water, to prevent the cream from 
cracking. Stir them Jn by degrees as your cream cools, put the OF TARTS, CUSTARDS, AND CHEESECAKES. 
261 
pan over a flow fire, ftir it carefully one way till it is almoft 
boiling, and pour it into cups. Farleyt 305. 
Baked Cujlards. 
Boil a pint of cream with mace and cinnamon; when cold, 
take four eggs, leaving out two of the whites, a little role and 
orange-flower water and Tack, nutmeg and fugar to your palate ; 
mix them well together, and bake them in China cups. 
Coley 303. 
Orange Cujiards. 
Take half the rind of a Seville orange, and boil it tender; 
beat it very fine in a mortar, and put to it a fpoonful of brandy, 
a quarter of a pound of loaf fugar, the juice of a Seville orange, 
and the yolks of four eggs; beat them all well together for ten 
minutes, and then pour in by degrees a pint of boiling cream ; 
keep beating them till they are cold, then put them in cudard 
cups, and fet them in an earthen difh of hot water. Let them 
ftand till they are fet, then take them out, and dick preferred 
orange on the top. They may be ferved up either hot or cold. 
Coley 304. 
Lemon Cujiards, 
Beat the yolks of ten eggs, ftrain them, beat them with a pint 
of cream ; fweeten the juice of two lemons, boil it with the peel 
of one; ftrain if. When cold, ftir it to the cream and eggs; 
ftir it till it near boils; or put it into a difh, grate over the rind 
of a lemon, and brown with a falamander. Mafotiy 398, 
Rice Cujiards. 
Put a blade of mace and a quartered nutmeg into a quart of 
cream; boil it, then drain it, and add to it fome whole rice 
boiled, and a little brandy ; fweeten it, dir it over the fire till it 
thickens, and ferve it up in cups or a difh. It may be eaten 
either hot or cold. Colet 304. 
Fine Cheefecakes. 
Take a pint of cream, warm it, and put to it five quarts of 
milk warm from the cow; then put runnet to it, and give it a 
dir about. When It is come, put the curd in a linen bag or 
cloth, let it drain well away from the whey, but do not fqueeze 
it much ; then put it in a mortar, and break the curd as fine as 
butter; put to your curd half a pound of fweet almonds 
blanched, and beat exceedingly fine, and half a pound of mac- 
karoons beat very fine. If you have no mackaroons, get Naples* 
bifeuits; then add to it the yolks of nine eggs beaten, a whole 
nutmeg grated, two perfumed plums difTolved in rofe or orange- 
flower water, and half a pound of fine fugar; mix all well toge- 
ther, then melt a pound and a quarter of butter, and flir it well 
in k i then make your pufl'-pade thus 2—take a pound of fine  GF TARTS, CUSTARDS, AND CHEESECAKES. 
flour, wet it with cold water, roll it out, put into it by decrees 
a pound of frelh butter, and fhake a little flour over each coat 
you roll it. Make it jult as you ufe it. 
You need not pu'. in the perfumed plums, if you diflike 
them ; and, for variety, when you make them of mackaroons, 
put in as much tinfmre of faffron as will give them a high co- 
lour, but no currants. This we call a Saffron Cheefecake. 
Glajfe, 287. 
Almond Cheefecakes, 
Take four ounces of Jordan almonds, blanch them* and put 
them into cold water, beat them with rofe-water in a marble 
mortar, or wooden bowl, With a wooden peftle; put to It four 
ounces of fugar, and the yolks of four eggs beat fine ; work it ih 
the mortar or bowl till it becomes white and frothy ; then make 
a rich puff-pafte as follows;—take half a pound of flour, a 
quarter of a pound of butter, rub a little of the butter into the 
flour, mix it ftiff with a little cold water, then roll your paftb 
ftraight out, ftrew over a little flour, and lay over it in thin bits 
one third of your butter; throw a little mote flour over the 
butter; do fo for three times, then put your pafte in‘your tins, 
fill them, and grate fugar over them, and bake them in a gentle 
oven. Rajfald, 258. 
Common Cheefecales, 
Put a quart of milk on the fire, beat eight eggs well; when 
the milk boils, flir them upon the fire till it comes to a curd, 
then pour it out; when it is cold, put in a little fait, two fpoon- 
fuls of rofe-water, and three quarters of a pound of currants ; 
put it into puff-pafte, and bake it. Mafon, 395, 
Lemon Cheefecales. 
Boil the peel of two large lemons very tender, then pound it 
well in a mortar with four or five ounces of loaf-fugar, the yolks 
of fix eggs, half a pound of frclh butter, and a little curd beat 
fine; pound and mix all together, lay a puff-pafte in your 
patty-pans, fill them half full, and bake them. 
Orange Cheefecakes are done the fame way, only you fhould 
boil the peel in ttyo or three waters to take out the bitternefs. 
Cole, 305. 
Having fliced a penny loaf as thin as poftihle, pour on it a 
pinf pf boiling cream, and let it ftand two hours. Then take 
eight eggs half a pound of butter, and a nutmeg grated. Beat 
them well together, and put in half a pound of currants well 
walhed and dried before the hre, and a fpoonful of white wine 
or brandy.' Then bake them in patty paqs or railed cruft, 
parley, 3°B, • 
Bread Cheefeca les. OF TARTS, CUSTARDS, AND CHEESECAKES. 
263 
Cheefecakes the French •way, called Ramequins, 
Take good Parmefan, of Chefhire cheefe, melt it in a ftew- 
pan with a bit of butter, and one or two fpoonfuls of water } 
then add as much flour as will make it pretty thick, and quit 
the fldes of the pan; put it into another pan, and add eggs to 
it, one by one, mixing well with a wooden fpoon till it becomes 
pretty light and clear *, add one or two pounded anchovies, and 
a little pepper; bake the cafes fingly upon a baking-plate, or 
in paper cafes, of what fhape you pleafe j they require but a 
fhort time, and a foft oven, and muft be ferved quite hot. 
Clermont, 434. 
Boil a quart of cream; when cold, mix It well tvith the yolks 
<?f four eggs well beaten; then fet it on the fire, and let it boil 
till it curds; blanch fome almonds, beat them with orange- 
flower water, put them into the cream, with a few Naples* 
bifcuirs and green citron fhred fine; fweeten it to your tafte, 
and bake them in tea-cups. Cole, 306. 
Citron Cheefecahei. 
Rice Cheefecakes. 
Boil a quarter of a pound of rice till it is tender, drain It, put 
in four eggs well beaten, half a pound of butter, half a pint of 
cream, fix ounces of lugar, a nutmeg grated, and a glafs of ra- 
tafia water or brandy. Beat them all together, and bake them 
in raifed crufts. Cole, 306. Chap. XXV.—THE ART OF CONFER 
TIONARY. 
Xhe Colours ufed in Confefiionary. 
To make the red, Colour. 
BOIL an ounce of cochineal in half a pint of water for about, 
five minutes, then add half an ounce of cream of tartar, 
and half an ounce qf pounded allum j boil on a flow fire about 
as long again. It is eafily knpwq to be done, by dipping a pen, 
pr awoodeq £kewert into it, and writing with it on whitepaper, 
for if it writes freely like ink, and keeps its colour, it is done; 
take it off the fire, add two ounces of fugar, and let it fettle; 
pour the clear pfl) tp keep in a bottle well popped. 306. 
This colour is only made for prefent ufe \ put a little warm 
water into a plate, and rub an indigo ftone in it till the colour 
is come to the tint you would have it, whetfoef pale, or a deep 
£lue. Cole, 307, 
The blue Colour. 
yellow Colour^ 
This is done in the fame manner, by pouring 3 little water 
into a plate, aqd rubbing it with a bit of gamboge. It is alio 
done better with a yellow lilly; take the heart of the flower, 
infufe it in milk-warm water, and preferve it iq a bottle well 
flopped. Coley 307 
green Colour. 
Trim the leaves of fpinach, boil them a moment iq water, 
and drain them very well to pound •, fift the juice in a fieve for 
ufe. 
Of thefe cardinal colours, you may make any alteration iq 
imitation of painters, by mixing to what fhade you pleafe ; but; 
tafte and fancy mull be your guides upon thofe occafions* 
Cole3 307. 26'| 
OF CAKES. 
ALWAYS have every thing in readinefs before you begin to 
make any kind of cakes, then beat your eggs well, and 
pever leave them till they are finilhed, as by that means your 
cakes will not be fo light. When you put butter in your cakes, be 
particularly fareful in beating it to a fine cream before you put 
in your fugar, otherwife double the bating will not have fo 
good an effe£l. feed-cakes, or plum-cakes, are bell 
baked in wooden garths; for when they are baked in pots or 
tins, the outfides of the cakes are burned, and they are fo con- 
fined that the heat cannot penetrate into the middle, which 
hinders fls fifing. Cole, 307. 
General Obfervations upon Cubes, 
A Bride Cake. 
Take four pounds of fine flour well dried, four pounds of 
frefh butter, two pounds of loaf fugar; pound and lift fine a 
quarter of an ounce of mace, and the fame quantity of nut- 
megs ; to every pound of flour put eight eggs; wafli and pick 
four pounds of currants, apd dry them before the fire; blanch 
a pound of fweet almonds, and cut them lengthways very thin, 
a pound of citron, a pound of candied orange, a pound of can- 
died lem.Qn, and half a pint of brandy; firfl work the butter 
with your hand to a cream, then beat in your fugar a quarter 
of an hour, beat tfie whites of your eggs to a very flrong froth, 
tpix them with your fugar and butter 5 beat your yolks half an 
hour at leafl, and mix them with your cake 5 then put in your 
flour, mace, and nutmeg; keep beating it till your oven is rea- 
dy* put in your brandy, and beat your currants and almonds 
fightly in ; tie three fheets of paper round the bottom of your 
hoop, to keep it from running out j rub it well with butter, 
pqt in your cake, and lay your fweetmeatN in three lays, with 
cake betwixt every lay; after it is rifen and coloured, cover it 
with paper before your ovt nis flopped up; it will take three 
hours baking. Raffaldy 265. 
A pound Cake, 
Take a pound of butter, beat it in an earthen pan with your 
hand one way, ti iit is like a fine thick cream; then have ready 
twelve eggs, but half the whites j beat them well, and beat 
them up with the butter, a pound of flour beat in it, a pound 
of fugar, and a few carraways. Beat it all well together for an 
hour with your hand, or a great wooden fpoon ; butter a pan, 
and put it in, and then bake it an hour in a quick oven. 
For change, you may put in a pound of currants, clean 
walked and picked. GlaJTe, 28,1. Mafony 400. Farley, -icy2. OF CAKES. 
A good Plum Cake. 
Take three pounds of flour, three pounds of currants, three 
quarters of a pound of almonds, blanched and beat grofsly, 
about half an ounce of them bitter, a quarter of a pound of 
fugar, feven yolks and fix whites of eggs, one pint of cream, 
two pounds of butter, half a pint of good ale yeaft; mix the 
eggs and the yeaft together, ftrain them ; fet the cream on the 
fire, melt the butter in it ; ftir in the almonds and half a pint of 
fack, part of which fhould be put to the almonds while beating ; 
mix together the flour, currants, and fugar, what nutmeg, 
cloves, and mace, are liked ; ftir thefe to the cream, put in the 
yeaft, Mafony 400. 
A common Seed Cake. 
Take one pound and a quarter of flour, and three quarters 
of a pound of lump fugar pounded, the yolks of ten eggs, and 
the whites of four, one pound of butter beat to a cream with 
the hand. Mix thefe well ; add almoft an ounce of carraway- 
feeds bruifed; butter the pan or hoop 5 lift fugar on the top. 
Coley 308. 
Take a pound of flour well dried, a pound of butter, a pound 
of loaf fugar beat and lifted, eight eggs, two ounces of carraway- 
feeds, one nutmeg grated, and its weight of cinnamon. Firft 
beat your butter to a cream, then put in your fugar, beat the 
whites of your eggs half an hour, mix them with your fugar 
and butter, then beat the yolks half an hour, put to it the 
whites; beat in your flour, fpices, and feeds, a little before it 
goes to the oven; put it in the hoop and bake it two hours hr 
a quick oven, and let it ftand two hours. It will take twq 
hours beating. Raff aid, 2 67. 
A rich Seed Cake, 
A good common Cake. 
Take fix ounces of rice-flopr, and the fame quantity of wheatr 
flour, the yolks and whites of nine eggs, half a pound of lump 
fugar pounded and lifted, and half an ounce of carraway-feeds; 
beat this an hour, and bake it an hour in a quick pven. This 
cake is well calculated for children and delicate ftomachs, as it 
js very light, and has no butter in it. Coley 309. 
Portugal Cakes. 
Mix into a pound of fine flour a pound of loaf-fugar beat and 
lifted, then rub it into a pound of pure fweet butter till it is 
thick like grated white bread ; then put to it two fpoonfuls of 
rofe-water, two of Tack, ten eggs; whip them very well with a 
whifk, then put into it eight ounces of currants, mixed all well 
together ■, butter the tin pans, fill them but half full, and bakq 
them y if made without currants, they will keep half a year. OF CAKES. 
267 
Add a pound of almonds blanched, and beat with rofe-water, 
as above, and leave out the hour. Thefe are another fort, and 
better. Glajp.?, 283. 
A plain Cake. 
Take two pounds and an half of flour, fifteen eggs, two pounds 
and an half of butter, beat to a cream ; three quarters of a pound 
of pounded fugar; bake it in a hot but not a fcorching oven. 
Pole, 309. 
An Almond Cake. 
Take two ounces of bitter, and one pound of Tweet almonds, 
blanched and beat, with a little rofe or orange-flower water, and 
the white of one egg; half a pound of lifted loaf-fugar, eight 
yolks and three whites of eggs, the juice of half a lemon, the 
rind grated j bake it either in one large pan, or fmall pans. 
Mafoii, 401, 
Ahieen Cakes. 
Take a pound of fugar, beat and fift it, a pound of well-dried 
flour, a pound of butter, eight eggs, half a pound of currants 
walked and picked; grate a nutmeg, and the fame quantity of 
mace and cinnamon. Work your butter to a cream, and put 
in your fugar; beat the whites of your eggs near half an hour, 
and mix them with your fugar and butler. Then beat your 
yolks near half an hour, and put them to your butter. Beat 
them exceedingly well together, and when it is ready for the 
oven, put in your flour, fpices, and currants. Sift a little fugar 
over them, and bake them in tins. Farley, 303. 
Shifetv/biiry Cakes. 
Take half a pound of butter, beat it to a cream, then put in 
half a pound of flour, one egg, fix ounces of loaf-fugar, beat arid 
lifted, half an ounce of carraway-feeds mixed into a palte ; roll 
them thin, and cut them round with a fmall glafs, or little tins ; 
prick them, and lay them on fheats of tin, and bake them in a 
flow oven. ■ Rnjfald% 270, 
Bath Cakes. 
Take half a pound qf butter, and rub it into a pound of flour; 
add one fpoonful of good barm, warm fbme cream, and make 
it a light pafte, and fet it to the fire to rife. When you make 
them up, take four ounces of carraway comfits, work part of 
them in, and flrew the reft on the top. Make them into a 
round cake, about the fize of a French roll, bake them on Iheet 
tins, and fend them in hot for breakfaft. Coley 310. 
Take one pound of butter beaten to a cream, a pound and a 
quarter of flour, a pound of flue fugar beat fine, a pound of cur- 
Little Fine Cakes. 268 
OF CAKES 
rants clean wafhed and picked, fix eggs, two whites left out; 
beat them fine, mix the flour, fugar, and eggs, by degrees into 
the batter, beat it all well with both hands. Either make it 
into little cakes, or bake it in one. Cole, 3 io» 
Take what quantity you pleafe of Seville-oranges that have 
good rinds, quarter them, and boil them in two or three waters 
till they are tendtr, and the bitternefs is gone off. Skin them 
and then lay them on a clean napkin to dry. Take all the Ikins 
and feeds out of the pulp with a knife, Hired the peels fine, put 
them to the pulp, weigh them, and put rather more than their 
weight of fine fugar into a tofiing-pan, with juft as much water 
as will diffolve it. Boil it till it becomes a perfect fugar, and 
then by degrees put in your orange-peels and pulp. Stir them 
well before you fet them on the fire; boil it very gently till it 
looks clear and thick, and then put them into flat-bottomed 
glaffes. Set them in a ftove, and keep them in a conftant and 
moderate heat; and when they are candied on turn 
them out upon glaffes. Farley, 299. 
N. B. Lemon-cakes may be made the fame way. 
Orange Cakes, 
Gingerbread. 
Take three quarts of fine flour, two ounces of beaten ginger, 
a quarter of an ounce of nutmeg, cloves, and mace, beat fine, 
but moft of the latter. Mix all together, three quarters of a 
pound of fine fugar, two pounds of treacle ; fet it over the fire, 
but do not let it boil. Three quarters of a pound of butter 
melted in the treacle, and feme candied lemon and orange-peel 
cut fine; mix all thefe together. An hour will bake.it in a 
quick oven. GlaJJe, 283. 
Take a pound and an half of fine flour, dry it well before the 
fire, a pound of butter, half a pound of fine loaf fugar, well beat 
and lifted, four yolks of eggs, four fpoonfuls of role-water, four 
fpoonfuls of fack, a little mace, and one nutmeg grated. Beat 
the eggs very well, and put them to the rofe-water and fack j 
then put to it the fugar and butter; work them all together, 
ftrew in the currants and flour, being both made warm together 
before. This quantity will make fix or eight cakes j bake them 
pretty crifp, and of a fine brown. Rajfald, 272. 
Heart Cakes. 
Little Currant Cakes, 
Take a pound of butter, and work it with the hand to a 
cream ; put to it a dozen yolks of eggs, and half the whites, 
well beaten, a pound of flour dried, a pound of lifted fugar, 
four fpoonfuls of good brandy, and a pound of currants walked 
and_dricd before the fire. As the pans are filled, put in two OF CAKES. 
269 
of candied orange and citron; continue beating the cakes till 
they go into the oven. This quantity will fill three dozen of 
middling pans. Coley 311. 
Naples* Blfcirit, 
Put three quarters of a pound of vety fine flour to a pound 
of fine fugar lifted ; lift it three times, then add fix eggs well 
beat, and a fpoonful of rofe-water. When the oven is almoft; 
hot, make them, but take care that they are not made up too 
wet. Cole, 311. 
Take eight eggs, and beat them half an hour ; put to them 
a pound of fugar, beat and lifted, with the rind of a lemon 
grated. Whifk it an hour, or till it looks light, and then put 
in a pound of flour, with a little rofe-water. Sugar them over, 
and bake them in tins, or on papers. Cole, 311. 
Common Bif cult. 
Having a pair of clean fcales ready, in one fcale put three 
new-laid eggs; in the other fcale as much dried flour, an equal 
weight with the eggs; take out the flour, and as much fine 
powdered fugar ; firlf beat the whites of the eggs up v ell with 
the whifk, till they are of a fine froth ; then whip in half an 
ounce of candied lemon-peel cut very thin and fine, and beat 
well j then by degrees, whip in the flour and fugar, then flip 
in the yolks, and with a fpoon temper it well together; then 
fhape your bifcuits on fine white paper with your fpoon, and 
throw powdered fugar over therm Bake them in a moderate 
oven, not too hot, giving them a fine colour on the top. When 
they are baked, with a fine knife cut them off from the paper, 
and lay them in boxes for ufe. Glajfe, 285. 
French Bif cults. 
Savoy Bifcuits. 
Beat the Whites of eight eggs till they are a ftrong froth, 
then put it to the yolks, with a pound of fugar *, beat them al- 
together a quarter of an hour. When the oven is ready, put 
in one pound of fine flour to the other ingredients , ftir it till 
it is well mixed; lay the bifcuits upon the paper, and ice 
them. Let the oven be hot enough to bake them quick. Cole, 
312. 
Drop Bifcuit. 
Beat the yolks of ten eggs, and the whites of fix, with one 
fpoonful of rofe water, half an hour, then put in ten ounces of 
loaf fugar beat and lifted ; whifk them wTell for half an hour, 
then add one ounce of carraway-feeds crufhed a little, and fix 
ounces of fine flour ; w’hifk in your flour gently, drop them 
on w'afer-papers, and bake them in a moderate oven. Rnffala, 
276. 270 
OF CAKES'.’ 
Almond Puffs * 
Take two ounces of fweet almonds, blanch them, and beat 
them very fine, with orange-flower water; beat the whites of 
three eggs to a very high froth, and then flrew in a little lifted 
fugar. Mix your almonds with your fugar and eggs, and then 
add more fugar till it is as thick as pafte. Lay it in cakes, and 
bake it in a cool oven, on paper. Farley, 289, 
Beat the whites of ten eggs till they rife to a high froth, put 
them into a ftone mortar, or wooden bowl, add as much 
double-refined fugar as will make them thick ; put in a little 
ambergris to give them a flavour, rub them round the mortaf 
for half an hour; put in a few carraway-feeds. Take a flieet 
of wafers, lay them on as broad as a fixpence, and as high 
as they can be laid ; put them in a moderate oven half a quar- 
ter of an hour, and they will look as white as fnow. Mafoti, 
407. 
Sugar Puffs. 
Mix two fpoonfuls of fine flour with two eggs well 
half a pint of cream or milk, and two ounces of melted butter ; 
llir it all well together, and add a little fait and nutmeg. Put 
them in tea-cups, or little deep tin moulds, half full, and bake 
them a quarter of an hour in a quick oven ; but let it be hot 
enough to colour them at top or bottom. Turn them into a 
dilh, and ftrew powdef-fugar over them; Co/r, 313. 
German Puffs: 
Beat and lift a pound of double-refined fugar, put it in a 
bowl with the juice of two lemons, and beat them well to- 
gether. Then, having beat the white of an egg to a very high 
froth, put it alfo in your bowl, and beat it half an hour ; add 
three eggs, and two rinds of lemons grated; mix it well up; 
dufl fome fugar on your papers, drop on the puffs in fmall 
drops, and bake them in an oven moderately hot. CWr, 313. 
Lemon Puffs. 
Put the yolks of two eggs, well beat; tb a pint of cream, mix 
it as thick as a pudding with flour well dried, and fugar. and 
orange-flower water to the tafte ; put in warm water enough 
to make it as thin as fine pancakes ; mix them very fmooth, and 
bake them over a ftove. Butter the irons vvhen they flick. Golej 
3*3- 
To make Wafers. 
Take a pound of double-refined fugar, pounded and lifted 
fine, and mix it with the whites of twenty-four eggs in an 
earthen pan; whilk them well for two or three hours, till it 
looks white and thick, and then, with a thin broad board, or 
Icings for Cakes. OE CAKES. 
271 
bunch of feathers, fpread it all over the top and Tides of the 
cake. Set it at a proper diftance before a clear lire, and keep 
turning it continually that it may not turn colour; but a cool 
oven is beft, where an hour will harden it. Or you may 
make your icing thus :—Beat the whites of three eggs to a 
ftrong froth, beat a pound of Jordan almonds very fine with 
rofe-water, and mix your almonds with the eggs lightly to- 
gether ; then beat a pound of loaf fugar very fine, and put it 
in by degrees. When your cake is enough, take it out, lay on 
your icing, and proceed as above directed. Farley 304, 272 
CANDYING AND DkYltfOi 
BEFORE yon attempt td candy any kind of fruit, it mnft be 
firft preferVed, and dried in a ftove, or before the fire* 
that none of the fyrup may remain in it j then boil your fugaf 
to the candy height, dip in your fruit, and lay them in difhes in 
your ftove to dry. I hen put them in boxes for ufe, and keep 
them in places that are neither moift nor hot. Cole, 314; 
To boil Sugary candy height. 
Put 3 pound of fugar into a clean toffing-paii* fvifh half a 
pint of water, fet it over a very clear flow fife; take off the 
fcum as it rifes, boil it till it looks fine and clear, then take out 
a little with a filver fpooh j when it is cold, if it Xvill draw d 
thread from your fpoon, it is boiled high enough for any kind 
of Tweet-meat ; then boil your fyrup, and when it begins to 
candy round the edge of your pan, it is candy height. 
N. B. It is a great fault to put any kind of Tweet meats into 
too thick a fyrup, elpecially at the firft, for it Avithers your fruit, 
and takes off both the beauty and flavour. Rajjfuidy 247* 
Take as much of the powder cf brown caffia as will lie upon 
two broad fhillings, with what rntifk and ambergris you think 
proper. The caffia and perfume xnuft fee powdered together. 
Then take a quarter of a pound of fugar, and boil it to a candy 
height; then put in your powder and mix it well together 
and pour it into pewter faucets or plates, which muft be butter-i 
ed very thin, and when it is cold it will flip out. The caffia is 
to be bought in London ; fometimes it is in powder* and fome- 
times in a hard lump. Glajfe, 373. 
To candy CnJJla. 
Slit them down the feam, juft feald them in a thih fyrup, 
with vine-leaves at the top 5 put them by till the next day, 
keeping them under the fyrup •, then put them into a thick 
fyrup cold ; feald them gently in this, fet them by, repeat it the 
next day till they look clear , fet them by for a few days. If 
there is occaffion, boil them once more; take them from fh£ 
fyrup, and dry them. When they are fet by in the lyrtfp, let 
it be in fomething rather narrow at the top, as they mull be 
covered, or they will be difcoloured. Mafon, 435. 
To dry Greengagef. 
801 l fome fugar to a candy-height, put fome orange-flowerS 
to it* and take it off the fire for about a quarter of an hour, or 
till the flowers difcharge their juice, as it refrefhes the fugar; 
put it upon the fire again to bring it to the fame degree ; let it 
tool to half, put it into moulds, and dry it in a flove of a rno- 
Candied Orange-flowers'. CANDYING AND DRYING. 
273 
'derate heat, kept as equal as poffible. It is known to be candied 
by thrufting a fmall Ikewer into the corner of each mould to 
the bottom, and the top muft be fparkling like a diamond j put 
the moulds upon one fide to drain a good while before you take 
but the candy, turn it over upon white paper, and keep it always 
in a dry place. Clermont, 541. 
Grate an ounce of race-ginger very fine, and put it into a 
tolling-pan, with a pound of loaf-fugar. beat fine, and as much 
water as will diflblye it. Put them over a flow fire, and ftir 
them well till the fugar begins to boil; then ftir in another 
pound of fine fugar beat fine, and cdntimfe ftirring it till it be- 
comes thick. Then take it off* the fire, and drop it in cakei 
upon earthen difhes; fet them to dry in a warm place, when 
they will be hard and brittle, and have a white appearance. 
Cole, 315. 
To candy Ginger* 
Cut your lemons, or oranges, long ways; take out all the 
pulp, and put the rinds into a pretty ftrong fait and hard water 
fix days, then boil them in a large quantity of fpftng water till 
they are tender ; then take them out, and lay them on a hair 
fieve to drain ; then make a thin fyrup of fine loaf-fugar, a. 
pound to a quart of water; put in your peels and boil them, 
half an hourj or till they look clear ; have ready a thick fyrup 
made of fine loaf-fugar, with as much water as will diftblve it ; 
put in yoUr peels, and boil them over a flow fire till you fee the 
fyrup candy about the pan and peels; then take them out and 
grate fine fugar all over them ; lay them on a hair fieve to drain* 
and fet them in a ftove, or before the fire to dry, and keep theni 
in a dry place for ufe. 
N. B. Do not cover your fauce-pan when you boil either le- 
mons or oranges. Rajfald, 246. 
To candy Lemon or Orange-peel. 
To candy Angelica. 
Take it in April j boil it in water till It Is tender, then take 
it up and drain it from the water very well; then ferape the 
outfide of it, and dry it in a clean cloth, and lay it in the fyrupj 
and let it lie in three or four days, covered clofe; the fyrup 
muft be ftrong of fugar, and keep it hot a good while, but with- 
out boiling. After it is heated a good while, lay it upon a pie- 
plate, and fo let it dry; keep it near the fire left it diflblve, 
Glafey 372. 
Pare fbme of the beft Seville oranges aflant, about a quarter 
of an inch broad, and if you can keep the parings whole, they 
will have a prettier effeft. When you have pared as many as 
you intend, put them into fait and fpring-water for a day or 
Orange Chips, 274 
CANDYING AND DRYING. 
two; then boil them in a large quantity of fpring-water till 
they are tender, and drain them on a fieve. Have ready a 
thin fyrup, made of a quart of water and a pound of fine 
fugar ; boil them, a few at a time, to keep them from break- 
ing, till they look clear ; then put them into a fyrup made of 
fine loaf-fugar, with as much water as will diflblve it, and 
boil them to a candy height. When you take them up, lay 
them on a fieve, and grate double-refined fugar over them. 
Then put them in a ftove, or before the fire, to dry. Farley, 
346. 
Gather the Damafcenes when full ripe, lay them on a coarfe 
cloth, fet them in a very cool oven, let them ftand a day or 
two ; they muft be as dry as a frefli prune ; if they are not, 
put them in another cool oven for a day or two longer ; then 
take them out; they will eat like frefh damafcenes in the 
winter. Mafon, 436. Rajfald, 242. Farley, 347. 
Po dry Damafcenes. 
Soak fome cinnamon bark in water about twenty-four hours, 
cut it into pieces of what length you pleafe, and boll a moment 
in fugar of candy height; drain it and dry it in the ftove upon 
rails till it comes to a proper fubftance to put in candy moulds ; 
garnifh with fugar, and when it is half cold, put it to dry as 
the orange-flower candy. Clermont, 542, 
STo candy Cinnamon. 
To dry Apricots. 
Pare and ftone a pound of apricots, and put them In your 
tolling-pan; then take a pound of double-refined fugar, pound 
and lift it, and ftrew a little among your apricots, and lay the 
reft over them. After letting them ftand twenty-four hours* 
turn three or four times in the fyrup, then boil them pretty quick 
till they feem clear. When cold, take them out, and lay them 
on glafles ; then turn them every half hour the firft day, the 
next day every hour, and afterwards as may appear to be necef- 
lary. Cole, 316. 
Po dry Pear Plumbs. 
Take two pounds of pear-plumbs to one pound of fugar \ 
ftone them, and fill every one of them with fugar; lay them in 
an earthen pot, put to them as much water as will prevent burn- 
ing them \ then fet them in an oven after bread is drawn, let them 
ftand till they are tender; then put them into a fieve to drain 
well from the fyrup; then fet them in an oven again till they 
are a little dry; then fmooth the flcins as well as you can, and fo 
fill them; then fet them in the oven again to harden ; then walh 
them in water fealding hot, and dry them very well; then put 
them in the oven again very cool, to blue them. Put them 
between two pewter difiics, and fet them in the oven, Clajfe, 
372- CANDYING AND DRYING* 
To dry Currants in Bunches. 
Stone your currants, and tie them up in bunches j to every 
pound of currants put a pound and an half of fugar, and to 
every pound of fugar put half a pint of water; boil the fyrup 
Very well, lay your currants in it, fet them on the fire, and let 
them juft boil; take them off, cover it clofe with a paper, let 
them ftand till the next day, then make them Raiding hot let 
them ftand for two or three days with paper clofe to them ; 
then lay them on earthen plates, and fift them well over with 
fugar; put them in a ftove to dry; the next day lay them on 
fieves, but do not turn them till the upper fide is dry, then 
turn them and fift the other fide well with fugar; when they 
are quite dry, lay them between papers, Raffaldt 244, CREAMS. 
WHEN creams are made, ftrain the eggs, or they will be 
very apt to curdle. 
801 l three parts cream, and one of milk, a fpoonful of 
orange-flower water, a bit of dried lemon peel, and a quarter 
of a pound of fugar to a quart; let it boil to reduce to three 
parts j then take it off the Are, and add four yolks of eggs, beat 
up ; make a liafon over the fire without boiling, fift it with a 
fleve, and finifh it with rennet. Serve either with or without, 
cream. Clermont, 603. 
Cream ‘with Eggs. 
Pijlachio Cream. 
Take half a pound of Piftaclfio nuts, break them, and take 
out the kernels ; beat them in a mortar with a fpoonful of 
brandy, put them into a tofling-pan, with a pint of cream, and 
the yolks of two eggs beat very fine *, ftir it gently over a flow 
fire till it is thick, but do not let it boil, then put it into a china 
foup-plate i when it is cold, flick fome kernels, cut longways, all 
over it, and fend it to table. GlaJJe, 292. Raffald, 248. Farley, 
310. 
Coffee Cream. 
Roaft one ounce of coffee, put it hot Into a pint and an half 
of boiling cream j boil thefe together a little; take it off put 
in two dried gizzards; cover this clofe, let it hand one hour, 
fweeten with double-refined fugar; pafs it two or three times 
through a fieve with a wooden fpoon ; put it into a difli with a 
tin on the top, fet the difh on a gentle ftove, put fire upon the 
top upon the tin ; when it has taken, fet it by. Serve it cold. 
Tea-cream is made in the fame manner. Mafon, 444. 
Barley Cream. 
Boil a quantity of pearl-barley in milk and water till it Is 
tender; then ftrain the liquor from it, put your barley into a 
quart of cream, and let it boil a little *, then take the whites of 
five eggs, and the yolks of one, beaten with a fpoonful of fine 
flour, and two fpoonfuls of orange-flower water; then take the 
cream off the fire, and mix in the eggs by degrees, and fet it 
over the fire again to thicken. Sweeten it to your tafte, pour* 
it into bafons, and, when cold, ferve it up. Cole, 318. 
Codling Cream. 
Pare and core twenty codlings, and beat them in a mortar, 
with a pint of cream ; ftrain it into a difli, and put into it 
fome bread-crumbs, with a little white wine. Send it to 
table. 
Goofeberries may be done in the fame manner. Cole, 318. CREAMS. 
277 
Ice Cream. 
Take twelve ripe apricots, pare, ftone, and fcald them, and 
beat them fine in a marble mortar ; put to them fix ounces of 
double-refined fugar, and a pint of fcalding cream, and work it 
through a hair fieve; put it into a tin that has a clofe cover, 
and fet it in a tub of ice broke finall, and a large quantity of 
fait put among it. When you fee your cream grow thick 
round the edges of your tin, ftir it, and fet it in again till it 
grows quite thick. When your cream is all frozen up; take it 
out of the tin, and put it into the mould you intend it to be 
turned out of. Then put on the lid, and have ready another 
tub, with fait and ice in it as before. Put your mould in the 
middle, and lay your ice under and over it; let it ftand four 
or five hours, and dip your tin in warm water when you turn it 
out ; but if it be fummer, remember not to turn it out till the 
moment you want it. If you have not apricots, any other fruit 
will anfwer the purpofe, provided you take care to work them 
very fine in your mortar. Raff aid, 312. 
Hartjhorn Cream. 
Take four ounces of hartfhorn fhavings, and boil it in three 
pints of water till it is reduced to half a pint, and run it through 
a jelly-bag; put to it a pint of cream and four ounces of fine 
fugar, and juft boil it up; put it into cups or glafles, and let 
it ftand till it is cold. Dip your cups or glafles in fcalding 
water, and turn them out into your difti; ftick fiiced almonds 
on them, It is generally eaten with white wine and fugar. 
Gla/Je, 292. 
Mrs. Raffald) page 250, and Mr. Farley, page 311, have the 
fame receipt, with this tingle alteration—they have left out the 
four ounces of fugar, which I fuppofe proceeded from a rriif. 
take, inftead of being meant as an improvement, 
Seafon a quart of very thick cream with fine fugar and 
orange-flower water; boil it and beat the whites of twenty 
eggs with a little cold cream; ftrain it, and when the cream is 
upon the boil, pour in the eggs, ftirring it very well till it comes 
to a thick curd; then take it up, and ftrain it again through a 
hair fieve ; beat it well with a fpoon till it is cold, then put it 
into a difli. Mafony 446. 
Blanched Cream, 
Whipt Cream. 
:Mix a quart of thick cream, the whites of eight eggs beat 
well, and half a pint of fack j fweeten to your tafte with double- 
refined fugar. You may perfume it, if you pleafe, with a little 
muflc or ambergris, tied in a rag, and fteeped a little in the 
cream; whip it up with a whhk, and fome lemon-peel tied in 
the middle pf the whhk j take the froth with a fpoon* and lay CREAMS. 
278 
it in your glafies or bafons. This does well over a tart. Cole, 
3*9* 
Take and pare the rind of a Seville orange very fine, and 
fqueeze the juice of four oranges ; put them into a ftew-pan 
with half a pint of water, and half a pound of fine fugar ; beat 
the whites of five eggs, and mix into it, and fet them on a flow 
fire; ftir it one way till it grows thick and white, ftrain it 
through a gauze, and ftir it till cold; then beat the yolks of 
five eggs very fine, and put into your pan with the cream ; ftir 
it over a gentle fire till it is ready to boil, then put it in a ba- 
fon, and ftir it till it is cold, and then put it into your glaffes. 
Glajfe, 291. 
Orange Cream. 
Mrs. Raffaldy page 252, has the fame receipt, except that 
inftead of half a pint of water,” and “ half a pound of fine 
fugar,” fhe -fays, “ One pint of water, and eight ounces of 
fugar,” Mr. Farley, page 314, has followed her example. 
Mix well together three fpocnfuls of flour of rice lifted very 
line, the yolks of three eggs, three fpoonfuls of water, and two 
of orange-flower water ; then put to them one pint of cream, 
and fet it upon a good fire, ftirring it till of a proper thicknefs, 
and pour it into cups. Cole, 320. 
Spani/Jj Cream. 
Steeple Cream. 
Take five ounces of hartlhorn, and two ounces of ivory, and 
put them into a ftone bottle ; fill it up with fair water to the 
neck ; put in a fmall quantity of gum-arabic and gum-dragon ; 
then tie up the bottle very clofe, and fet it into a pot of water, 
with hay at the bottom. Let it ftand fix hours, then take it 
out, and let it ftand an hour before you open it, left it fly in 
your face; then ftrain it, and it wifi be a ftrong jelly; then take 
a pound of blanched almonds, beat them very fine, mix it with 
a pint of thick cream, and let it ftand a little; then ftrain it 
out, and mix it with a pound of jelly ; fet it over the fire till it 
is Raiding hot, fweeten it to your tafte with double-refined lu- 
gar ; then take it off, put in a little amber, and pour it into 
fmall high gallipots, like a fugar-loaf at top; when it is cold, 
turn them, and lay cold whipt cream about them in heaps. 
fure it does not boil when the cream is in. Glajfe, 290. 
Having made a rich boiled cuftard, put it into a china or 
glafs difh. Then take the whites of eight eggs, beaten with 
rofe-water, and afpoonful of treble-refined fugar, till it is of a 
ftrong froth. Put fome milk and water into a broad ftew-pan, 
and as foon as it boils, take the froth off the eggs, lay it on 
the milk water, and let it boil once up } then take it off 
Snow and Cream. CREAMS. 
-carefully, and lay it on your cuftard. This Is a pretty fupper- 
difli. Farley, 315. 
Burnt Cream. 
Take a pint of cream, boil it with fugar and a little lemon- 
peel (bred fine ; then beat the yolks of fix, and the whites of 
four eggs feparately. When your cx'eam is cooled, put in your 
eggs, with a fpoonful of orange-flower water, and one of fine 
flour ; fet it over the fire, keep ftirring it till it is thick, then 
put it into a dilh. When it is cold, lift a quarter of a pound of 
fugar all over it, hold a hot falamander over it till it is very 
brown, and looks like a glafs plate put over your cream. Raf- 
fald?253- 
Lemon-peel with Cream. 
Pare two lemons, fqueeze to them the juice of one large one, 
or two fin all ones ; let it hand fome time, then ftrain the juice 
to a pint of cream j add the yolks of four eggs beaten and 
{trained ) fweeten it, ftir it over the fire till thick, and, if agree- 
able, add a little brandy. Mafon, 443. 
Pompadour Cream. 
Take the whites of five eggs, and after beating them into a 
flrong froth, put them into a tofling-pan, with two ounces of 
fugar, and two fpoonfuls of orange-flower water ; ftir it gently 
three or four minutes, then pour it into a dilh, and melted but- 
ter over it. Send it in hot. Cole, 321. PRESERVING. 
General Obfervations upon Prefervtng. 
IN making jellies of any kind, avoid letting any feeds from 
the fruit fall into your jelly j and be careful not to fqueeze 
!t too near, which would render your jelly lefs tranfparent. 
Pound your fugar, and let it dilfolye in the fyrup before you 
fet it on the fire, the fcum will then rife better, and the jelly, 
will be of a finer colour. Boiling jellies too high, gives them 
a darkifh hue, which fhould therefore be avoided. All wet 
fweet-meats fhould be kept in a dry cool place, to prevent 
their becoming mouldy, or loofing their virtue. Tie them well 
down with white paper, with two folds of thick cap-paper over 
them. Leaving the pots open, or negligently tied, is deftruc- 
live to them. Cole, 3 31. 
Harjkorn Jelly. 
Boil half a pound of hartfhorn in three quarts of water over 
a gentle fire, till it becomes a jelly. If you take out a little to 
cool, and it hangs bn the fpoon, it is enough. Strain it while 
it is hot, put it in a well-tinned fauce-pan, put to it a pint of 
Rhenifh wine, and a quarter of a pound of loaf fugar ; beat the 
whites of four eggs, or more, to a froth, flir it all together that 
the whites may mix well with the jelly, and pour it in as if you 
were cooling it.. Let it boil two or three minutes, then put in 
the juice of three or four lemons ; let it boil a minute or twro 
longer. When it is finely curdled, and of a pure white colour, 
have ready a fwan-fkin jelly-bag over a china bafon, pour in 
your jelly, and pour back again till it is as clear as rock w'ater ; 
then fet a very clean china bafon under, have your glades as 
clean as poflible, and with a clean fpoon fill your glaffes. Have 
ready fome thin rind of the lemons, and when you have filled 
half your glaffes, throw your peel into the bafon ; and when the 
jelly is all run out of the bag, with a clean fpoon fill the reft of 
the glaffes, and they will look of a fine amber colour. In 
putting in the ingredients, there is no certain rule. You 
muft put in lemon and fugar to your palate. Moft people love 
them fweetj and indeed they are good for nothing unlefs they 
are. Glajfc, 294. 
Put two quarts of water into a clean pan, with half a pound 
©f hart {horn {havings, let it funnier till near one half is re- 
duced j ftrain it off, then put in the peel of four oranges and 
two lemons, pared very thin ; boil them five minutes, put to it 
the juice of the before-mentioned lemons and oranges, with 
about ten ounces of double-refined fugar ; heat the whites of 
eBSs to a froth, mix them carefully with your jelly, that you 
Another way . PRESERVING. 
281 
do not poach the eggs; juft let it boil up, and run it through a 
jelly-bag till it is clear. Raff aid, 210. 
Calves’-feet Jelly. 
To two calf’s feet, put three quarts of water, boil it to one 
quart; when cold, take off the fat, and take the jelly from the 
fediment ; put to it one pint of white wine, half a pound of fu- 
gar, the juice of three lemons, the peel of one. Whifk the 
whites of two eggs. Put all into a fauce pan, boil it a few mi- 
putes j put it through a jelly-bag till it is fine. M.afony 447. 
Red or white Currant Jelly. 
Boil your currants in a preferving pan till the juice will 
gafily math through a fieve or cloth ; put in an equal quantity 
of clarified fugar and juice, boil and feum it till it will jelly. 
When cold, pqt on paper dipped in brandy. Cole, 323. 
Black Currant Jelly. 
Gather your currants on a dry day when they are ripe; pick 
them from the ftalks, put them into a large ftew-pot, and put 
a quart of water to every ten quarts of currants ; fet them in 
a cool oven for two hours having firft tied a paper over them y 
then fqueeze them through a very fine cloth, and to every 
quart of juice add a pound and an half of loaf-fugar broken 
into fmall pieces. Stir it gently till the fugar is melted, and 
when it boils, fkim it well. Let it boil pretty thick for half 
an hour over a clear fire, then pour it into pots, and put bran- 
dy papers over them. Raffald\ 211. Farley, 32;. 
Orange Jelly. 
Take half a pound of hartfhorn fhavings, or four ounces of 
ifing-glafs, and boil it in fpring-water till it is of a ftrong jelly; 
take the juice of three Seville oranges, three lemons, and fix 
China oranges, and the rind of one Seville orange and one le- 
mon, pared very thin ; put them to your jelly, fweeten it with 
loaf-fugar to your palate *, heat up the whites of eight eggs to 
a froth, and mix well in, then boil it for ten minutes, then run 
it through a jelly-bag till it is very clear, and put it in moulds 
till cold, then dip your mould in warm water, and turn it out 
into a China difh, or a flat glafs, and garnifh with flowers. 
Qlaffe, 295. 
Rafpierry Jelly. 
Make It In the fame manner as currant jelly, only put one 
half currants, and the other half rafpberries. Coley 323. 
IJmg-glafs Jelly. 
Boil an ounce of ifing-glafs, and a quarter of an ounce of 
cloves, in a quart of water, till it is reduced to a pint, then 
llrain it over fome fugar. Cole3 323. preserving: 
Ribband Jelly* 
Take four calf’s feet, take out the great bones, and put the 
feet into a pot with ten quarts of water, three ounces of hartf- 
horn, three ounces of iflng-glafs, a nutmeg quartered, and four 
blades of mace j boil it till it comes to two quarts, drain it 
through a flannel bag, let it Hand twenty-four hours, then 
fcrape off all the fat from the top very clean, then flice it, put 
to it the whites of fix eggs beaten to a froth ; boil it a little, 
and drain it through a flannel bag j then run the jelly into 
little high glades, run every colour as thick as your finger, one 
colour mud be thoroughly cold before you put another on, 
and that you put on mud be but blood warm, for fear it mix 
together. You mud colour red with cochineal, green with 
fpinach, yellow with faffron, blue with fyrup of violets, white 
with thick cream, and fometimes the jelly by itfelf. You may 
add orange-flower water, or wine and fugar, and lemon, if you 
pleafe* but this is all fancy. Glaffe, 295. Farley, 322, 
Stone fome cherries, boil them well, and break them ; take 
them off the fire, let the juice run from them ; to three pounds 
of cherries boil together half a pint of red currant juice, and 
half a pound of loaf-fugar 5 put in the cherries as they boil, fift 
in three quarters of a pound of fugar; boil the cherries very 
fad for more than half an hour. When cold, put on brandy 
paper, Mafpn, 420, 
Cherry Jam. 
Gather your rafpberries when they are ripe and dry, pick 
them very carefully from the dalks and dead ones, crufli them 
in a bowl with a filver or wooden fpoon, (pewter is apt to turn 
them a purple colour) j as foon as you have cruflied them, 
drew in their own weight of loaf-fugar, and half their weight 
of currant-juice, baked and drained as for jelly; then fet them 
over a clear flow fire, boil them half an hour, Ikim them well, 
and keep dirring them at the time, then put them into pots 
or glades, with brandy papers over them, and keep them for 
ufe. 
Red Rafpberry Jam. 
N. B. As foon as you have got your berries, drew in your 
fugar; do not let them dand long before you boil them, it will 
preferve their flavour. Raff aid, 212. 
Apricot Jam. 
Provide fome fine rich apricots, cut them in thin pieces, and 
infufe them in an earthen pot till they are tender and dry; put 
a pound of double-refined fugar, and three fpoonfuls of water 
to every pound and an half of apricots. Then boil your fugar 
to a candy height, and put it upon your apricots. Set them PRESERVING. 
over a flow fire, and ftir them till they appear clear and thick ; 
but they muft only fimmer, not boil j then put them in your 
glades. Cole, 324, 
Black Currant Jam, 
Gather your currants when they are full ripe, and pick them, 
clean from the ftalks, then bruife them well in a bowl, and 
to every pound of currants put a pound and an half of loaf- 
fugar, finely beaten. Put them Into a preferving-pan, boil 
them half an hour, Ikim and ftir them all the time, and then 
put them into pots, Farley, 318. 
Take fome large full-grown green goofeberries, but not too 
ripe j cut them in half, take out the feeds; put them in a pan 
of cold fpring water, lay fome vine-leaves at the bottom, then 
fome goofeberries, then vine-leaves, till all the fruit is in the 
pan ; cover it very clofe that no fteam can evaporate, and fet 
them on a very flow fire. When they are fcalding hot, take 
them off; then fet them on again, and then take them off; 
they muft be done fo till they are of a good green; lay them 
on a fieve to drain, beat them in a marble mortar with their 
weight in fugar; then take a quart of water, and a quart of 
goofeberries, boil them to a mafh, fqueeze them ; to every pint 
of this liquor, put a pound of fine loaf-fugar, boil and Ikim it; 
then put in the green goofeberries, let them boil till they are 
thick and clear, and of a good green. Mafon} 424. 
Green Goofeberry Jam. 
F 0 preferve Goofeberries whole without Jloning. 
Take the largeft preferring goofeberries, and pick off the 
black eye, but not the flalk, then fet them over the fire in a 
pot of water to feald, covey them very clofe, but not boil or 
break, and when they are tender, take them up into cold water j 
then take a pound and an half of double-refined fugar to a 
pound of goofeberries, and clarify the fugar with water, a pint 
to a pound of fugar, and when your fyrup is cold, put the 
goofeberries fingle in your preferring pan, put the fyrup to 
them, and fet them on a gentle fire; let them boil, but not too 
faff, left they break ; and when they have boiled, and you per-; 
cieve that the fugar has entered them, take them off, cover 
them with white paper, and fet them by till the next day. 
Then take them out of the fyrup, and boil the till It begins 
to be ropyj fldm it, and put it to them again, then fet 
them on a gentle fire, and let them fimmer gently till you per- 
ceive the fyrup will ropej then take them fet them by 
till they are cold, cover them with paper; then boil fome 
goofeberries in fair water, and when the liquor is ftrong enough, 
ffraiii it out. Let it ftand to fettle, and to every pint take a  PRESERVING. 
pound of double-refined fugar, then make a jelly of it, put the 
goofeberries in glafles when they are cold; cover them with 
the jelly the next day, paper them wet, and then half dry the 
paper that goes in the infide, it clofes down better, and then 
white paper over the glafs, Set in your ftove, or a dry place. 
Glajfe, 317. 
Peel ripe apricots, dice them, and boil to a marmalade, with 
a drop of water ; reduce it pretty thick on the fire, mix a 
quarter of a pound of the marmalade to a pound of fugar made 
candy height, and work it well together when it begins to cool, 
Clermont, 549. 
To preferve Apricots. 
Gather your apricots before the ftones are hard, put them 
into a pan of hard water, with plenty of vine-leaves, fet them 
over a flow fire till they are quite yellow, then take them out, and 
rub them with flannel and fait to take of the lint; put them 
into the pan to the fame water and leaves, cover them clofe, 
fet them a great diftance from the fire till they are a fine light 
green, then take them carefully up ; pick nut all the bad- 
coloured and broken ones; boil the beft gently for two or 
three times in a thin fyrup, let them be quite cold every time. 
When they look plump and clear, make a fyrup of double-re- 
fined lugar, but not too thick ; give your apricots a gentle bo I 
in it, then put them into pots or glafles ; dip paper in brandy, 
lay it over them, and keep them for ufe ; then take out all thi 
broken and bad-coloured ones and boil them in the firfl; fyrup 
for tarts. Rajfald, 218. 
To preferve green Apricots. 
Syrup of Quinces, 
Grate your quinces, and pafs their pulp through a cloth to ex? 
traft the juice ; fet their juices in the fun to fettle, or before 
the fire, and by that means clarify it. For every four ounces 
of this juice, take a pound of fugar boiled brown. If the put- 
ting in the juice of the quinces Ihould check the boiling of the 
fugar too much, give the fyrup fome boiling till it becomes 
pearled ; then take it off the fire, and, when cold, put it into 
the bottles. Cole, 3 26. 
Take a pound of Jordan almonds, half a pound of double- 
refined fugar (one half of the almonds blanched, the other 
half unblanched) beat the white of an egg very well, pour it on 
the almonds, and wet them well with it; then boil the fugar, 
dip in the almonds, ftir them all together that the fugar may 
hang well on them, then lay them on plates j put them in the 
To preferve Almonds dry. PRESERVING. 
oven after the bread is drawn, let them ftay all night, and they 
will keep the year round. Mafon 410. 
‘To preferve Damafcenes. 
Pick the damafcenes off the ftalks, and prick them with a pin, 
then put them into a deep pot, and with them half their 
weight of pounded loaf fugar ; let them in a moderate oven till 
they are foft, then take them off and give the fyrup a boil* 
and pour it upon them. Having done fo two or three times, 
take them carefully out, and put them into the jars you intend 
to keep them in ; then pour over them rendered mutton fuet, 
tie a bladder over them, and keep them for ufe in a very cool 
place. Cole, 327. 
A conferve of Cherries, 
Stone your cherries, and boil them a moment; lift them, 
and reduce the juice on a flow lire till it comes to a pretty thick 
marmalade •, add the proportion of a quarter of a pound to a 
pound of fugar. Clermont, 550. 
Take rofe-buds, or any other flowers, and pick them ; cut 
off the white part from the red, and put the red flowers and 
lift them through a lieve, to out the feeds; then weigh 
them, and to every pound of flowers take two pounds and an 
half of loaf-fugar ; beat the flowers pretty fine in a ftone mor- 
tar, then by degrees put the fugar to them, and beat it very 
well till it is well incorporated together; then put it into galli- 
pots, tie it over with paper, and over that a leather, and it will 
keep feven years. Glaffe, 315. 
Conferve of red Rofes, or any other flower. 
To prefeive Stawberrles. 
On a dry day, gather the fined; fcarlet drawberries, with* 
their dalks on, before they are too ripe. Lay them feparately 
on a china difli, beat and fift twice their weight of double- 
-I'efined fugar, and drew it over them. Then take a few ripe 
fcarlet draw berries, crufh them, and put them into a jar, with, 
their weight of double-refined fugar beat fmall. Cover them 
clofe, and let them dand in a kettle of boiling water till they 
are foft, and the fyrup is come out of them. Then drain them 
through a muffin rag into a toffing-pan, boil and fkim it well, 
and when it is cold, put in your whole drawberries, and fet 
them over the fire fire till they are milk warm ; then take 
them off, and let them dand till they are quite cold; then fet 
them on again, and make them a little hotter, and repeat the 
fame till they look clear; but be careful not to let them boil, 
as that will bring off’ their daiks. When the drawberries are 
Cold, put them into jelly-glades, with the dalk downwards, and 286 
PRESERVING. 
fill up your glafles with the fyrup. Put over them papers dipped 
in brandy, and tie them down dole. Farley, 399. 
To preferve Red Currants in bunches. 
Having ftoned your currants, tie fix or feven bunches to- 
gether with a thread to a piece of fplit deal, about the length 
of your finger; put double-refined fugar, equal in weight to 
your currants, into your preferving pan, with a little water, 
and boil it till the fugar flies ; then put the currants in, and 
juft give them a boil up, and cover them till next day ; then 
take them out, and either dry them or put them in glafles, 
with the fyrup boiled up with a little of the juice of red cur- 
rants ; put brandy-paper over them, and tie them clofe down 
with another paper, and fet them in a dry place. Rajfald, 214. 
Another way. 
Stone your currants, tie the bunches to bits of fticks, fix or 
feven together ; allow the weight of the currants in fugar, 
which make into a fyrup; boil it high, put in the currants, give 
them a boil, fet them by; the next day take them out. "When 
the fyrup boils, put them in again, give them a boil or two, and 
take them out. Boil the fyrup as much as is neceffary. When 
cold, put it to the currants in glades. Cover with brandy-pa- 
per. Mafon- 421. 
Currants preferi>ed in Jetty. 
Clip your currants from the ftalks, cut off the black top, and 
flone them. To every pound of fruit, add two pounds of 
fugar, and boil it till it blows very ftrong. Put in the currants 
and let them boil. Take them from the fire, let them ftand 
to fettle, then let them boil again. Put in a pint of currant 
jelly, let it all fimmer a little, then take it from the fire. Let 
it fettle a little, Ikim it. When cold, put it into glafles. Take 
care to difperfe the currants equally. Cole, 328. 
To preferve Cherries with the leaves and Jlalhs green. 
Dip the ftalks and leaves in the beft vinegar when it is boil- 
ing hot, ftick the fprig upright in a fieve till they aredry. In 
the mean time boil fome double-refined fugar to fyrup, and dip 
the cherries, ftalks, and leaves, in the fyrup, and juft let them 
feald ; lay them on a fieve, and boil the fugar to a candy height, 
then dip the cherries, ftalks, leaves, and all; then ftick the 
branches and fieves, and dry them as you do other fweatmeats. 
They look very pretty at candle light in a defert. Clajfei 312. 
Peel ripe apricots, flice them, and boil to a marmalade, with 
a drop of water; reduce it pretty thick on the fire, mix a quar- 
ter of a pound of the marmalade to a pound of iugar properly 
prepared, and work it well together when it begins to cool. 
Conferve of apricots. PRESERVING 
287 
Peaches and nectarines are done after the fame manner. Cler~ 
Mont, 549. 
To preferve Currants fo ■ Tarts. 
Put a pound of fugar into a preferving-pan, for every pound 
and a quarter of currants, with a fufficient quantity of juice of 
currants to diffoive the fugar. When it boils, Hum it, and put 
in your currants, and boil them till they are very clear. Put 
them into a jar, cover them with brandy-paper, and keep them 
in a dry place. Cole, 329. 
To preferve Rafpberries. 
If you intend to preferve the red fort of rafpberries, gather 
them on a dry day, when they are juft turning red, with the 
ftalks on about an inch long. Lay them fingly on a difh, beat 
and fift their weight of double-refined fugar, and ftrew it over 
them. To every quart of rafpberries take a quart of red currant 
jelly juice, and put to it its weight of double refined fugar. Boil 
and fkim it well, then put in your rafpberries, and give them a 
fcald. Take them off, and let them ftand for two hours ; then 
fet them on again, and make them a little hotter; proceed in 
this manner two or three times till they look clear; but take 
care to prevent their boiling, as that will occafion the ftalks to 
come oft'. When they are tolerably cool, put them into jelly 
glaffes with the ftalks downwards. White rafpberries may be 
preferved in the fame manner, only ufing white currant jelly 
inftead of red. Farley, 332. 
Take forae clofe bunches of red or white grapes, before they 
are too ripe, and put them them into a jar, with a quarter of a 
pound of fugar candy, and fill the jar with brandy. Tie it clofe, 
and fet them in a dry place. 
Morel cherries may be done in the fame manner. Cole, 329. 
To preferve Grapes. 
To preferve Golden Pippins. 
Pare and flice your pippins, and boil them in feme water to 
a mafh, run the liquor through a jelly bag; put two pounds of 
loaf-fugar into a pan, with almoft one pint of water ; boil and 
Ikim it; put in twelve pippins, pared and cored with a fcoop, 
and the peel of an orange cut thin 5 let them boil faft till the 
fyrup is thick, taking them off when they appear to part* put- 
ting them on the fire again when they have flood a little time j 
then put in a pint of the pippin juice, boil them faft till they 
are clear, then take them out; boil the fyrup as much more as 
is neceifary, with the juice of a lemon. The orange-peel muft 
be firft put into water for a day, then boiled, to take out the 
bitiernefs, Mafony 413.  Preserving, 
To preferve Cucumbers. 
You may take fmall cucumbers ami large ones that will cut 
into quarters, (let them be as green and as free from feed as yoii 
can get them) put them into a ftrong fait and water, in a nar- 
low-mouthed jar., with a cabbage-leaf to keep them down; tie 
a paper over them, fet them in a warm place till they arc yel- 
low, waih them out, and fet them over the fire in frefh water; 
with a little fait in, and a frefh. cabbage leaf over them ; cover 
the pan very clofe, but take cate they do not boil; if they are 
not of a fine green, change your water, which will help them; 
then make them hot, and cover them as before. When they 
are of a good green , take them off the fire, let them Hand till 
they are cold, then cut the large ones in quarters, take out the 
feeds and foft part; then put them in cold water; and let them 
ftand two days, but change the water twice each day to take 
eut the fait 5 take a pound of fingle refined fugar, and half a 
pint of water, fet it ofer the fire. When you have Ikimmed it 
clear, put in the find of a lemon, and one ounce of ginger, with 
the outfide fcraped off: When your fyrUp is pretty thick, take 
it off, and when it is cold, wipe the cucumbers dry, and put 
them in ; boil the fyrup once in two or three days for three 
Aveeks, and ftrengthen the fyrup, if required, for the greateft 
danger of fpoiling them is at firft. The fyrup is to be quite 
cold when you put it to your cucumbers. Rajfald, 215. 
To preferve Walnuts white. 
Pare your walnuts till only the \vhite appears, and be careful 
in doing them that they do not turn black, and as faff as you do' 
them throw them into fait and water, and let them lie till your 
fugar is ready. Take three pounds of good loaf fugar, put it 
into your preferving-pan, fet it over a charcoal fire, and put as 
much water as will juft wet the fugar; Let it boil, then have 
ready ten or twelve whites of eggs ftrained and beat up to a 
froth ; cover your fugar with a froth as it boils, and fkim it; 
then boil it, and fkim it till it is as clear as chryftal, then throw 
in your walnuts; juft give them a boil till they arc tender, then 
take them out, and lay them in a difh to cool; when cool, put 
them in your preferving-pan, and when the fugar is as warm as 
milk, pour it over them. When quite cold, paper them down; 
Thus clear your fugar for all preferves, apricots/ 
goofeberries, currants, &c. Glaffe, 318. 
To prejerve Walnuts black. 
Take walnuts of the fmaller kind, put them in fait and water,* 
and change the water every day for nine days. Then put them' 
in a fieve, and let them ftand in the. air till they begin to turn, 
black. Then put them into a jug, pour boiling water over them,' 
and let them fiand till the next day. Then put them into a fieve PRESERVING. 
289 
to drain, flick a clove in each end cf your walnut, put them into 
a pan of boiling -water, and let them boil five minutes. Then 
take them up, make a thin fyrup, and Raid them in it three or 
four times a day, till your walnuts are black and bright. Then 
make a thick fyrup with a few cloves, and a little ginger cut in 
flices. Skim it well, pour in your walnuts, boil them five or 
fix minutes, and then put them into your jars. Lay brandy 
paper over them, and tie them down clofe with a bladder. 
They will cat better the fecond year after their keeping than in 
the firfl, as their bitternefs goes off with time. Farley, 335. 
To preferve Walnuts green. 
Gather your walnuts when they are not much larger than a 
good nutmeg, wipe them very clean, and lay them in ffrong fait 
and water twenty-four hours; then take them out, and wipe 
them very clean ; have ready a ftewpan of boiling water, throw 
them in, let them boil a minute; and take them out; lay them 
on a coarfe cloth, and boil your fugar as dircdted for the white 
walnuts 5 then juft give your walnuts a fcald in the fugar, take 
them up, and lay them to cool. Put them in your preferving- 
pot, and pour on your fyrup. Cole, 33I; 
To preferve Barberries for Tarts. 
Take female barberries, and add to them their weight in 
fugar, put them into ajar, and fet them in a kettle of boiling 
water till the fugar is melted, and the barberries are become 
quite Toft; the next day put them into a preferving-pan, and 
boil them a quarter of an hour ; then put them into jars, and 
keep them in a place that is dry and cool. Cole, 331. 
To preferve Fruit green. 
Take pippins, pears, plums, apricots, or peaches, while they 
are green; put them in a preferving-pan, cover them with 
vine leaves, and then with clear fpring-water; put on the cover 
of the pan, fet them over a very clear fire; when they begin to 
fimmer, take them off the fire, and with the flice carefully take 
them out j peel and preferve them as other fruit. Mafon3 441. 
To preferve Oranges whole. 
Get the beft Bermuda or Seville oranges, pare them very 
thin with a penknife, and lay your oranges in water three or 
four days, fhifting them every day j then put them in a kettle 
with fair water, and put a board on them to keep them down 
in the water, and have a Ikillet on the fire with water, that 
may be ready to fupply the kettle with boiling water as it waftes j 
it muft be filled up three or four times while the oranges are 
doing, for they will take feven or eight hours boiling; they 
muft be boiled till a white ftravv will run through them, then 
take them up and fcoop the feeds out of them very carefully, 
by making a little hole in the top 5 then weigh them, and to every pound of oranges put a pound and three quarters of 
double refined fugar, beat well, and lifted through a clean lawn 
fieve 5 fill your oranges with fugar, and ftrew fome on them. 
Let them lie a little while, and make your jelly thus :—take two 
dozen pippins of John-apples and flice them into water, and 
when they are boiled tender, ftrain the liquor from the pulp, 
and to every pound of oranges you mull have a pint and an 
half of this liquor, and put to it three quarters of the fugar you 
left in filling the oranges ; fet it on the fire, and let it boil; 
fkim it well, and put it in a clean earthen pan till it is cold, 
then put it in your ficillet; put in your oranges *, with a final! 
bodkin job your oranges as they are boiling, to let the fyrup 
into them *, ftrew on the reft of your fugar while they are boil- 
ing, and when they look clear, take them up, and put them in 
your glaffes; put one in a glafs juft fit for them, and boil the 
fyrup till it is almoft a jelly, then fill up your glaffes. When 
they are cold paper them up and keep them in a dry place. 
Glajfe, 313. 
PRESERVING. 
To preferve Oranges carved. 
Get fome fine Seville oranges, cut the rinds with a pen- 
knife in what form you pleafe, draw out the part of your peel 
as you cut them, and put them into fait and hard water; let 
them ftand for three days to take out the bitter, then boil them 
an hour in a large faucepan of frefh water, with fait in it, but 
do not cover them, as it will fpoil the colour; then take them 
out of the fait and water, and boil them ten minutes in a thin 
fyrup for four or five days together ; then put them into a deep 
jar, let them ftand two months, and then make a thick fyrup, 
and juft give them a boil in it; let them ftand till the next 
day, then put them in your jar with brandy-papers over ; tie 
them down with a bladder, and keep them for ufe. 
N. B. You may preferve whole oranges, without carving, 
the fame way, only do not let them boil fo long, and keep them 
in a very thin fyrup at firft, or it will make them fhrink and 
wither. Always obferve to put fait in the water for either 
oranges preferred, or any kind of orange chips. Rajfald, 232. 
Gather your cherries when they are full ripe, take off the 
ftalks, and prick them with a pin. To every pound of cherries, 
put a pound and an half of loaf-fugar. Beat part of your fugar, 
ftrew it over them, and let them hand all night. Diffolve the 
reft of your fugar in half a pint of the juice of currants, fet it 
over a flow fire, and put in the cherries with the fugar, and 
give them a gentle fcald; then take them carefully out, boil 
your fyrup till it is thick, and pour it upon your cherries. 
•Furley} 338. 
To preferve Morel Cherries. PRESERVING. 
To preferve Green-gage Plums, 
Gather fome of your fined: plums juft before they are ripe, 
and put them into a pan with a layer of vine leaves under them* 
then put a layer of vine leaves over them, and a layer of plums 
on them, and proceed in the fame manner till your pan is al- 
moft full, then iill it with water, and fet them on a flow fire. 
When they are hot, and the fkins begin to rife, take them ofti 
take the fkins carefully off, and put them on a fieve as you do 
them; then lay them in the fame water with a layer of leaves 
as before; cover them clofe, that no fteam may get out, and 
hang them a confiderable diftance from the fire till they appear 
green, which will be five or fix hours, or longer ; then take them 
carefully up, lay them on a hair fieve to drain, make a good 
fyrup, boil them gently in it twice a day for two days, then 
take them out and put them in a fine clean fyrup j cover them 
with brandy-paper, and keep them for ufe. Co/r, 333. 
To preferve white Citrons, 
Having cut fome white citrons into pieces, put them into fait 
and water, and let them remain there four or five hours, then 
take them out, and wafh them in clean water; boil them till 
they are tender, drain them, and cover them with clarified 
fugar; after letting them ftand twenty-four hours, drain the 
fyrup and boil it imooth. When cold, put in the citrons, and 
let them ftand till the next day; then boil the fyrup quite 
finooth, and pour it over the citrons ; boil all together the next 
day, and put them into a pot to be candied, or into jellies. 
Cole, 333. 
Prepare your lemons very thin, then make a round hole on 
the top, of the fize of a fhilling, and take out all the pulps and 
fkins. Rub them with fait, and put them in fpring water as 
you do them, which will prevent their turning black. Let 
them lie in it five or fix days, and then boil them in frefh fait 
and water fifteen minutes* Have ready made a thin fyrup, of 
a quart of water and a pound of loaf ftigar, Eoil them in it 
for five minutes once a day, for four or five days, and then put 
them in a large jar. Let them ftand for fix or eight weeks, and 
it will make them look clear and plump; then take them out 
of that fyrup, or they will mould. Make a fyrup of fine fugar, 
put as much water to it as will diflblve it, boil it and fkim it; 
then put in your lemons and boil them gently till they are 
clear. Put them into ajar, with brandy-paper over them, and 
tie them down clofe. Farley, 338. 
To preferve Lemons, 
To preferve green Codlings to keep all the year. 
Gather your codlings when they are about the fize of a walnut, and let the ftalk and a leaf or two remain on each. 
Put fome vine-leaves into a brafs pan of fpring water, and cover 
them with a layer of codlings, then another of vine-leaves, and 
proceed in the fame manner till the pan is full. Cover it elofe 
to keep the fleam in, and fet it on a flow Are. When they 
become foft, take off the flcins with a penknife, then put them 
in the fame water with the vine-leaves *, it muft be quite cold, 
or it perhaps may crack them. Put a little roach allum, and 
fet them over a very flow fire till they are green, (which will 
be in about three or four hours) then take them out, and lay 
them on a fieve to drain. Make a good fyrup, and give them 
a gentle boil once a day for three days, then put them into 
fmall jars. Put brandy-paper over them, and keep them for 
ufe, Raff aid, 217. 
PRESERVING. 
Parboil fome eringo roots till they are tender, peel them, wafli 
them, and dry them with a cloth, and cover them with clarified 
fugar; boil them gently till they are clear, and the fyrup feems 
to be thick!fli *, put them up when half cold. Cole, 334. 
To preserve Eringo roots. 
Marmalade of Oranges. 
This is ufually made with China oranges; cut each into 
quarters, and fqueeze out the juice j take off the hard parts at 
both ends, and boil in water till they are quite tender ; fqueeze 
them to extract the water, and pound them in the water to a 
marmalade to fift, mix it with an equal weight of raw fugar, 
and boil it till it turns to fyrup j the proportions are, for keep- 
ing, two pounds of fugar to one pound of marmalade. Cler- 
mont, 579. 
Red Quince Marmalade. 
Take quinces that are full ripe, pare them, cut them in quar- 
ters, and core them •, put them in a faucepan, cover them with 
the parings, fill the faucepan almoft full of fpring water, cover 
it elofe, and flew them gently till they are quite foft, and of a 
deep pink colour; then pick out the quince from the parings, 
and beat them to a pulp in a mortar ; take their weight in loaf- 
fugar, put in as much of the water they were boiled in as will 
diffolve it, and boil and Ikim it well; put in your quinces, and 
boil them gently three quarters of an hour j keep ftirring them 
all the time, or it will flick to the pan and burn; put it into 
flat pots, and when cold, tie it down elofe. Glajfe, 313, 
To a pound and an half of quinces take a pound of double 
refined fugar, make it into a fyrup, boil it high *, pare and dice 
the fruit, and boil it quick. When It begins to look clear, 
pour in half a pint of juice of quince, or, if quinces are fcarce. 
White Quince Marmalade. PRESERVING. 
293 
pippins; boll it till thick, take off the fcum with a paper. 
To make a juice, pare the quinces, or pippins, cut them from 
the core, beat them in a done mortar, ftrain the juice through 
a thin cloth ; to every half pint, put more than a pound of 
fugar ; let it hand at lead four hours before it is ufed. Major, 
438* 
Take ripe apricots and boil them in the fyrup till they will 
mafia, then beat them in a marble mortar; add half their 
weight of fugar, and as much water as will diilblve it; boil and 
fkim it well, boil them till they look clear, and the fyrup like 
a fine jelly, then put them into your fweetmeat glades, and 
keep them for ufe. Cole, 335. 
Apricot Marmalade. 
Transparent Marmalade. 
Pick out fome very pale Seville oranges, cut them in quar- 
ters, take out the pulp, and put it into a bafon, pick the fkins 
and feeds out, put the peels in a little fait and water, let them 
fland all night; then boil them in a good quantity of fpring 
water till they are tender, then cut them in very thin dices, and 
put them to the pulp ; to every pound of marmalade put a 
pound and an half of double refined fugar beat fine ; boil them 
together gently for twenty minutes. If it is not clear and trans- 
parent, boil it five or fix minutes longer ; keep ftirring it 
gently all the time, and take care you do not break the dices. 
When it is cold, put it into jelly or fweetmeat glades; tie them 
down with brandy-papers over them. They are pretty for a 
defert of any kind. Raffald, 224. 
Apple Marmalade. 
Scald Some apples in water, and when tender, drain them 
through a fieve ; put three quarters of a pound of fugar to a 
pound of apples ; put them into the preferving pan, and let 
them firamer over a gentle fire, keep fkimming them all the 
time. When they are of a proper thicknefs, put them into 
pots or glades. Coley 336. SYLLABUBS, BLANC-MANGE, FLUMMERY, 
ORNAMENTS, &c. 
A whipt Syllabub, 
“O UB a lump of fugar on the outfide of a lemon, put it into 
pint of thin cream, and fweeten it to your tafte; then 
put in the juice of a lemon and a glafs of Madeira wine, 01* 
French brandy; mill it to a froth with a chocolate mill, and 
take it off as it rifes, and lay it in a hair fieve. Then fill one 
half of your poffet glaffes a 1* tie more than half full, with 
white wine, and the other half of your glaffes a little more than 
half full with red wine ; then lay on your froth as high as you 
can, but take care that it be well drained on your fieve, other- 
wife it will mix with your wine, and your fyllabub will be 
fpoiled. Rajfald, 208. Farley, 327. 
Take a pint of cream, the whites of two eggs; a pint of 
white wine, and the juice and rind of a lemon ; grate the rind 
into the wine, and then put in the cream; fweeten them, and 
whilk them up with a clean whifk. Cole, 336. 
Another way. 
A Lemon Syllabub. 
Take a pint of cream, a pint of white wine, the rind of two 
lemons grated, and the juice ; fugar it to the tafte ; let it hand 
fome time ; mill or whip it; lay the froth on a fieve ; put the 
remainder into glaffes; lay on the froth ; make them the day- 
before they are wanted. 
If they are to tafte very ftrong of the lemon, put the juice of 
fix lemons, and near a pound of fugar; they will keep four or 
five days, Mafon, 448. 
Solid Syllabub. 
To a quart of rich cream, put a pint of white wine, the juice 
of two lemons, and the rind of one grated; fweeten it to your 
tafte. Whip it up well, and take off the froth as it rifes ; put 
it upon a hair fieve, and let it ftand in a cool place till the next 
day. More than half fill your glaffes with the thin, and then 
heap up the froth as high as you can; the bottom will look 
clear, and keep for four or five days. Cole, 337. 
Put into a punch-bowl a pint of cider, and a bottle of ftrong 
beer j grate in a fmall nutmeg, and fweeten it to your tafte; 
then milk from the COW <l3 much milk as will make a fhong 
|fotli. Then let it ftand an hour 5 ftrew over it a few currants 
Syllabub under the Cow. SYLLABUBS, BLANC-MANGE, FLUMMERY, &c. 295 
well wafhed, picked, and plumped before the fire, and it will 
be fit for fervice. Farley, 327. 
Everlajling Syllabub. 
Take five half pints of thick cream, half a pint of rhenifh, 
half a pint of fack, and the juice of two large Seville oranges ; 
grate in juft the yellow rind of three lemons, and a pound of 
double-refined fugar well beat and fifted. Mix all together 
with a fpoonful of orange-flower water; beat it well with a 
whilk half an hour, then with a fpoon take it oft’, and lay it on 
a fieve to drain ; then fill your glaffcs. Thefe will keep above 
a week, and are better made the day before. The beft way to 
whip fyllabub is,—have a fine large chocalate mill, which you 
muft keep on purpofe, and a large deep bowl to mill them in; 
it is quicker done, and the froth is ftronger. lor the thin that 
is left at the bottom, have ready fome calf’s foot jelly, boiled 
and clarified. There muft be nothing but the calf’s foot boiled 
to a hard jelly. When cold, take off the fat, clear it with the' 
whites of eggs, run it through a flannel bag, and mix it with 
the clear which you faved of the fyllabub. Sweeten it to your 
palate and, give it a boil; then pour it into batons, or what you 
pleafe. When cold, turn it out, and it is as a fine flummery. 
Glnfey 293. 
Blanc-mange with Jfmg-glafs, 
Put an ounce of picked ifing-glafs to a pint of water; put 
to it a bit of cinnamon, and boil it till the ifing-glafs is melted ; 
put to it three quarters of a pint of cream, two ounces of fweet 
almonds, and fix bitter almonds, blancned and beaten, and a 
bit of lemon-peel; fweeten it, ftir it over the fire, and let it 
boil; ftrain it, ftir it till is cool, fqueeze in the juice of a 
lemon, and put it into what moulds you pleafe. Turn it out, 
garnifh with currant-jelly and jam ; or marmalade, quinces, &c. 
If you choofe to have your blanc-mange of a green colour, 
put in as much juice of fpinach as will be neceffary for that pur- 
pofe, and a fpoonful of brandy; but it fhould not then retain 
the name of blanc-mange, (white food,) but verde-mange, (green 
food). If you would have it yellow, diffblve a little faffron in 
it; you fhould then call it jaune-mange Or you may make it 
red, by putting a bit of cochineal into a little brandy, let it ftand 
half an hour, and ftrain it through a bit of cloth. It is then 
intitled to the appellation of rouge-mange. 
Always wet the mould before you put in the blanc-mange. 
It may be ornamented, when turned out, by flicking about it 
blanched almonds fliced, or citron according to fancy. Cole, 
338* 
Clear Blanc-mange. 
Take a quart of ftrong calf’s foot jelly, Ikim off the fat, and 296 
SYLLABUBS, BLANC-MANGE, FLUMMERY, See. 
Brain it, beat the whites of four eggs, and put it into a jelly-bag, 
and run it through feveral times till it is clear. Beat one ounce 
of fweet almonds, and one of bitter, to a pafte, with a fpoonful 
of rofe-water fqueezed through a cloth ; then mix it with the 
jelly, and three fpoonfuls of very good cream; fet it over the 
fire again, and keep ftirring it till it is almoft boiling; then 
pour it into a bowl, and ftir very often till it is almoft cold; 
then wet your moulds and fill them. Raffald, 196. 
Blanc-mangey with a preferred Orange. 
Fill your orange with blanc-mange ; and, when cold, ftick in 
it long flips of citron, like leaves •, pour blanc-mange in the 
difh •, when cold, fet the orange in the middle. Garni fh with 
preferved or dried fruits. 
Or, you may pour blanc-mange into a mould like a Turk’s 
cap, lay round it jelly a little broken ; put a fprig of myrtle, or 
fmall preferved orange on the top. Coley 338. 
Flummery. 
Take an ounce of bitter, and the fame quantity of fweet al- 
monds, put them into a bafon, and pour over them fome boil- 
ing water to make the fkins come oft'. Then ftrip oft' the fkins, 
and throw the kernels into cold water *, take them out, and 
beat them in a marble mortar, with a little rofe-water to keep 
them from oiling; and when they are beat, put them into a 
pint of calf’s-feet ftock * fet it over the fire, and fweeten it to, 
your tafte with loaf-fugar. As foon as it boils, ftrain it through 
a piece of muflin or gauze; and, when it is a little cold, put it 
into a pint of thick cream, and keep ftirring it often till it grows, 
thick and cold. Wet your moulds in cold water, and pour in 
the flummery. Let them ftand about fix hours before you turn 
them out; and, if you make your flummery ft iff, and wet your 
moulds, it will turn out without putting them into warm water, 
which will be a great advantage to the look of the figures, as, 
warm water gives a dulnefs to the flummery. Farley, 324. 
Another way. 
Boil an ounce of ifing-glafs in a little water, till it is melted j 
pour to it a pint of cream, a bit of lemon-peel, a little brandy, 
and fugar to the tafte; boil and ftrain it, put it into a mould, 
turn it out. Mafon} 451. 
HartJljorn Flummery. 
Take half a pound of the fhavings of hartfhorn, boil them in 
three pints of water till it comes to a pint, then ftrain it through 
a lleve into a bafon, and fet it by to cool; then fet it over the 
fire, let it juft melt, and put to it half a pint of thick cream 
fpalded and grown cool again, a quarter of a pint of white wine, 
and two fpoonfuls of orange-flower water j fweeten it with fu- SYLLABUBS, BLANC-MANGE, FLUMMERY, &c. 
297 
gar, and beat it for an hour and an half, or it will neither mix 
well nor look well j dip your cups in water before you put in 
the flummery, or it will not turn out well. It is beft when it 
ftands a day or two before you turn it out. When you ferve it 
up, turn it out of the cups, and flick blanched almonds, cut in 
long narrow bits on the top. You may eat them either with 
wine or with cream. Glajfe, 296. 
Welch Flummery. 
Put a little ifing-glafs to a quart of ftiff hartfhorn jelly •, add 
to it a pint of cream, a little brandy, and fome lemon-juice and 
fugar; boil this till it is thick, then flrain it. You may, if you 
pleafe, add three ounces of almonds, blanched and beaten j 
about ten bitter ones. Cole, 339, 
Yellow Flummery. 
Beat and open two ounces of iflnglafs, put it into a bowl, and 
over it a pint of boiling water ; cover it up till it is almoft cold •, 
then add a pint of white wine, the rind of one lemon, the juice 
of two lemons, the yolks of eight eggs, well beat, and fweeten 
it to your tafte, then put it into a tofiing-pan, and continue 
flirring it. When it boils, flrain it; and, when almoft cold, 
put it into moulds or cups. Cole, 340. 
Solomon’s Temple in Flummery. 
Uaving made a quart of fliff flummery, divide it into three 
parts ; make one part of a pretty thick colour, with a little co- 
chineal bruifed fine, and fteeped in French brandy \ ferape one 
ounce of chocolate very fine, diflblve it in a little ftrong coffee, 
and mix it with another part of your flummery to make it a 
light ftone-colour. The lafl part muft be white. Then wet 
your temple mould, and fix it in a pot to ftand even j then fill 
the top of the temple with red flummery, for the fleps, and the 
four points with white 5 then fill it up with chocolate-flummery. 
Let it ftand till the next day, then loofen it round with a pin, 
and fhake it loofe very gently, but do not dip your mould in 
warm water, it will take oft' the glofs, and (poll the colour. 
When you turn it out, flick a fmall fprig, or flower-ftalk, down 
from the top of every point, it will ftrengthen them, and make 
them lock pretty. Lay round it rock candy fweetmeats. It 
is proper for a corner difli for a large table. Rajfald, 204. 
Oatmeal Flummery. 
Put foore oatmeal into a broad deep pan, then cover it with 
water $ ftir it together, and let it ffand twelve hours ; then pour 
off that water clear, and put on a good deal of frefli water; fhift 
it again in twelve hours, and fo on in twelve more ; then pour 
off the water clear, and ftrain the oatmeal through a coarfe hair 
£evc, and pour it into a keeping it'ffirring all the SYLLABUBS, BLANC-MANGE, FLUMMERY, &c. 
time with a flick till it boils, and is very thick; then pour it 
into difhes. When cold, turn it into plates, and eat it with 
what you pleafe, either wine and fugar, or beer and fugar, or 
milk. It eats very well with cider and fugar. Cole, 340. 
Take a quart of cream, and half an ounce of ifinglafs, beat it 
line, and flir it into the cream. Let it boil foftly over a flow 
fire a quarter of an hour, keep it flirring all the time ; thefi 
take it off, fweeten it to your palate, and put in a fpoonful of 
rofe-water, and a fpoonful of orange-flower water ; flrain it, 
and pour it into a glafs or bafon, or what you pleafe ; and, when 
it is cold, turn it out. It makes a fine fide difli. You may eat 
it with cream, or wine, or what you pleafe. Lay round it 
baked pears. It looks very pretty, and eats fine. Glajfey 298, 
Farley, 324. 
French Flummery. 
To make Colouring for Flummery or Jellies. 
Bruife two pennyworth of cochineal with a knife, and put It 
into half a tea-cupful of brandy; when it has flood a quarter of 
an hour, filter it through a line cloth, and put in as much as 
will make the flummery, or jelly, of a fine pink colour. If 
yellow, tie a little faffron in a rag, and diffolve it in cold water. 
If green, boil fome fpinach, take off the froth, and mix it with 
the jelly. If white, put in fome cream. Cole, 341. Chap. XXVI.—ORNAMENTS FOR GRAND 
ENTERTAINMENTS. 
A Di/h of Snow. 
PUT twelve large apples into cold water, fet them over a 
flow fire, and when they are Toft, pour them upon a hair 
fieve. Take of the flcins, and put the pulp into a bafon j then, 
beat the whites of twelve eggs to a very ftrong froth, beat and 
lift half a pound of double-refined fugar, and ftrew it on the 
eggs. Then beat the pulp of your apples to a ftrong froth 
then beat them all together till they are like a ftiff fnow; lay 
it upon a china dilh, and heap it up as high as you can. Set 
round it green knots of pafte, in imitation of Chinefe rails, and 
flick a fprig of myrtle in the middle of the dilh. Mafotiy 450. 
Raff aid, 205. Farley, 352. 
M-oonfnne. 
Take the fhapes of half a moon, and five or {even ftars 5 wet 
them, and fill them with flummery ; let them Hand till they are 
cold, then turn them into a deep China dilh, and pour lemon- 
cream round them, made thus Take a pint of fpring-water, 
put it to the juice of three lemons, and the yellow rind of one 
lemon ; the whites of five eggs, well beaten, and four ounces of 
loaf-fugar j then fet it over a flow fire, and ftir one way till it 
looks white and thick. If you let it boil it will curdle. Then 
ftrain it through a hair fieve, and let it ftand till it is cokl ; beat 
the yolks of five eggs, mix them with your whi es, fet them 
over the fire, and keep ftirring it till it is almoft ready to boil, 
then pour it into a bafon. When it is cold, pour it among your 
moon and ftars. Gamifh with flowers. It is a proper dilh. 
for a fLcond courfe, either for dinner or {upper. R off aid, 
201, 
Floating If and of Apples. 
Bake or fcald eight or nine large apples; when cold, pare 
them, and pulp them through a fieve; beat this up with fine 
fugar; put to it the whites of four or five eggs that have been 
beaten, with a little rofe-water; mix it a little at a time, beat 
it till it is light j heap it on a rich cold cuftard, or on jeliy, 
Mafon, 450. 
Floating If and of Chocolate. 
Take the whites of two eggs, and mix them up with two 
ounces of chocolate icraped; pile it on a thin cuftard or jelly. 
Cole, 342. 
Form a lump of pafte into a rock three inches broad at the 
t°P> colour and fct it in the middle of a deep Clvna 
A Defcrt IJland. ORNAMENTS FOR GRAND ENTERTAINMENTS. 
difli. Set a call figure on it, with a crown on its head, and a 
knot of rock-candy at its feet; then make a roll of pafte an 
inch thick, and flick it on the inner edge of the difli, two parts 
round. Cut eight pieces of eringo roots, about three inches 
long, and fix them upright to the roll of pafle on the edge. 
Make gravel walks of fliot comfits round the difli, and fet final! 
figures iu them. Roll out fome pafte, and cut it open like 
Chinefe rails. Bake it, and fix it on either fide of the gravel 
walks with gum, and form an entrance where the Chinefe 
rails are, with two pieces of eringo root, for pillars. Farley, 
351* 
Take a foup difli according to the fize and quantity you in- 
tend to make, but a pretty deep glafs is beft, and fet it on a 
China difli •, take a quart of thick cream, make it pretty fweet 
with fine fugar, pour in a gill of fack, grate the yellow rind of 
a lemon in, and mill the cream till it is all of a thick froth ; then 
carefully pour the thin from the froth into a difli; take a 
French roll, or as many as you want, cut it as thin as you can, 
lay a layer of that as light as poflible on the cream, then a layer 
of currant jelly, then a very thin layer of roll, and then hartf- 
liorn-jelly, then French roll, and over that whip your froth 
which you faved off the cream very well milled up, and lay at 
the top as high as you can heap it •, and as for the rim of the 
difli, fet it round with fruit or fweet-meats according to your 
fancy, This looks very pretty in the middle of a table, with 
candles round it, and you may make it of as many different co- 
lours as you fancy, and according to what jellies, and jams, or 
fweet-meats you may have -, or at the bottom of the difli you 
may put the thickeft cream you can get j but that is as you 
fancy. Glajp, 300. 
A Floating IJland. 
Blanch, two pounds of almonds, beat them well in a mortar, 
with a little canary and orange-flower water to keep them from 
oiling. Make them into ftifl-pafte, then beat in the yolks of 
twelve eggs, leave out five of the whites, put tp it a pint of 
cream, fweetened with fugar; put in half a pound of Tweet 
butter melted, fet it on a furnace or flow fire, and keep it con- 
ftantly flirring till it is flifl' enough to be made into the form of 
an hedge-hog *, then flick it full of blanched almonds, flit and 
flack up like the briftles of an hedge-hog. Then put it into a 
diflr j take a pint of cream, and the yolks of four eggs beat up ; 
fweeten with fugar to your palate. Stir them together over a 
flow fire till it is quite hot; then pour it round the hedge-hog 
in a difh, and let it ftand till it is cold, and ferve it up. Or a 
rich calf’s-foot jelly made clear and good, poured into the difh 
A Hedge-Hog. ORNAMENTS FOR GRAND ENTERTAINMENTS. 
301 
round the hedge-hog; when it is cold, it looks pretty, and 
makes a neat dilh. Or it looks handfome in the middle of a 
table for Tapper. Cole, 343. 
A FiJJj-pond. 
Fill your large fifli-moulds, and fix finall ones with flum- 
mery ; take a China bowl, and put in half a pint of ftifF clear 
calf’s-foot jelly; let it ftand till cold ; then lay two of the finall 
fifties on the jelly, the right fide down. Put in half a pint more 
jelly, let it ftand till cold, then lay in the four finall fifties acrofs 
one another, that, when you turn the bowl upfide down, the 
heads and tails may be feen. Then alraoft fill your bowl with 
jelly, and let it ftand till cold ; then lay in the jelly four large 
fifties, and fill the bafon quite full with jelly, and let it ftand till 
the next day. When you want to ufe it, fet your bowl to the 
brim in hot water for one minute ; take care that you do not let 
the water go into the bafon. Lay your plate on the top of the 
bafon, and turn it upfide down. If you want it for the middle, 
turn it out upon a fiilver. Be furc you make your jelly very 
ftill and clear. Raf'cild, 194. 302 
Chap. XXVII.—POSSETS, GRUELS, WHITE- 
POTS, &c. 
Sack PoJJ'et. 
CERATE three Naples bifeuits to one quart of cream or 
JT new milk ; let it boil a little, fweeten it, grate fome nut- 
meg. When a little cool, pour it high from a tea-pot to a pint 
of lack a little warmed, and put it into a bafon or deep diih. 
Mafon, 452. 
Another way. 
Beat the yolks and whites of fifteen eggs very well, and ftrain 
them ; then put three quarters of a pound of white fugar into 
a pint of canary, and mix it with your eggs in a ba'on ; fet it 
over a chafing-difli of coals, and keep continually (Erring it till 
it is fealding hot. In the mean time grate fome nutmeg in a 
quart of milk, and boil it, then pour it into your eggs and wine, 
they being fealding hoU Hold your hand very high as you 
pour it, and let fomebody dir it all the time you are pouring in 
the milk j then take it off the channg-di(h, fet it before the 
fire half an hour, and ferve it up. Glajje, i6oi 
Put the crumb of a penny loaf, grated very fine* into a pint 
of water, or rather more ; and half the peel of a Seville orange 
grated, or fugar rubbed upon it to take out the eflence; boil all 
together till it looks thick and clear, then beat it very well. 
Then take a pint of mountain wine, the juice of half a Seville 
orange, three ounces of Jordan almonds, and one ounce of bit- 
ter, beat fine, with a little French brandy and fugar to your 
tafte; mix it well, and put it in your poflet, and ferve it up. 
Cole, 344. 
A lemon pofiet is made in the fame manner. 
An Orange Pojjit. 
Wine Pcjjet. 
Boil the crumb of a penny loaf in a quart of milk till it is 
foft, then take it off the fire, and grate in half a nutmeg; put 
in fugar to your tafte ; then put it in a China bowl, and put in 
by degrees a pint of Lifbon wine. Serve it up with toaft and 
butter upon a plate. Cole, 345. 
Ale PoJJ'et. 
Put a little white bread into a pint of milk, and fet it over 
the fire; then put fome nutmeg and fugar into a pint of ale, 
warm it, and when your milk boils, pour it upon the ale. Let 
it ftand a few minutes to clear, and the curd will rife to the top, 
Co/e, 345* POSSETS, GRUELS, WHITE-POTS, &c. 
Panada. 
Put a blade of mace, a large piece of the crumb of bread, and 
a quart of water into a fauce-pan. Let it boil two minutes, 
then take out the bread, and brulfe it very fine in a bafon. 
Mix as much water as you think it will require, pour away tho 
reft, and fweetcn it to your palate. Put in a piece of butter as 
big as a walnut, but do not put in any wine, as that will fpoil it. 
Grate in a little nutmeg. Farley, 429, from GlaJJe, 243. 
JI fweet Panada. 
Slice the crumb of a penny loaf very thin, and put it into a 
fauce-pan with a pint of water; boil it till it is very foft and 
looks clear *, then put in a glafs of Madeira wine, grate in a 
little nutmeg, and put in a lump of butter the fize of a walnut, 
and fugar to your tafte ; beat it exceedingly fine, then put it in 
a deep foup-difh, and ferve it up. 
N, B. You may leave out the wine and fugar, and put in a 
little cream and fait, if you like it better. RaJJald, 316. 
A White-pot. 
Take two quarts of milk, eight eggs, and half the whites, 
beat up with a little rofe water, a nutmeg, and a quarter of a 
pound of fugar ; cut a penny loaf in very thin flices, and pour 
milk and eggs over. Put a little piece of butter on the top. 
Bake it half an hour in a flow oven. Cole, 345. 
A Rice White-pot. 
Boil a pound of rice in two quarts of milk till it is tender and 
thick. Beat it in a mortar with a quarter of a pound of fweet 
almonds blanched. Then boil two quarts of cream, with a few 
crumbs of white bread, and two or three blades of mace. Mix 
it well with eight eggs, and a little rofe-water, and fweeten to 
to your tafte. Cut fome candied orange or citron-peels thin, 
and lay it in. It mull be put into a'flow oven, GlaJJe, 158. 
Mafon, 453. 
White Caudle. 
Take two quarts of water, and mix with it four fpoonfuls of 
oatmeal, a blade or two of mace, and a piece of lemon-peel. 
Let it boil, and keep ftirnng it often. Let it boil about a quar- 
ter of an hour, and be careful not to let it boil over; then ftrain 
it through a coarie fieve. When you ufe it, fweeten it to your 
tafte, grate in a little nutmeg, and what wine you think proper ; 
and, if it is not for a fick perfon, fqueeze in the juice of a 
lemon. GlaJJe, 243. Farley, 429. 
Make your gruel as above, with fix fpoonfuls of oatmeal, and 
ftrain it \ then add a quart of ale that is not bitter; boil it, then 
Brown Caudle.  POSSETS, GRUELS* WHITE-POTS, &c. 
fweeten It to your palate, and add half a pint of white wine of 
brandy. When you do not put in white wine or brandy, let 
it be half ale. Cole, 346. 
Salop. 
Salop is fold at the chemifts. Take a large tca-fpoonful of 
the powder, and put it into a pint of boiling water, keep ftir- 
ring it till it is a fine jelly, and add wine and fugar to your 
take. Cole, 346. 
Beef ‘Ted. 
Cut a pound of lean beef into very thin dices, and put it in 
ajar; pour a quart of boiling water over it, and cover it dole 
that the fteam may not get out; let it hand by the fire. It is 
ftrongly recommended by phyficians for thofe of a weak con- 
ftitution. It fliould be drank milk warm. Cole, 346* 
White-auine Whey. 
Put a pint of fkimmed milk, and half a pint of white wine 
into a bafon. Let it dand a few minutes, then pour over it a 
pint of boiling water. Let it hand a little and the curd will 
gather in a lump, and fettle to the bottom. Then pour your 
whey into a China bowl, and put in a lurtap of fugar, a fprig of 
balm, or a flice of lemon. Rajfald, 313. 
Water Gruel, 
To a pint of water, put a large fpoonful of oafmeal; then 
ftir it well together, and let it boil up three or four times, dir- 
ring it often. Do not let it boil over. Then drain it through 
a fieve, fait it to your palate, put in a good piece of frefli but- 
ter, brew it with a fpoon till the butter is all melted, and it will 
be fine and fmooth. Cole, 346. 
Put a quarter of a pound of pearl barley, and a dick of cin- 
namon, into two quarts of waterj and let it boil till it is reduced 
to one quart; add a pint of red wine, and fugar to your tade. 
You may add two or three ounces of currants. Cde, 347. 
Barley Gruel. 
To three quarters of a pint of water, put a large fpoonful of 
fago, ftir it, and boil it foftly till it is as thick as you would have 
it; then put in wine and I'ugar, with a little nutmeg to your 
palate. Cole, 347. 
Sago. 
Rice JVlilk* 
Boil half a pound of rice in a quart of water, with a little cin- 
namon ; let it boil till the water is waded, but take care it does 
not burn ; then add three pints of milk, and the yolk of an egg 
beat up ; keep it dirring. When it boils; take it up and fweeten 
it. Mafon, 432. POSSETS, GRUELS, WHITE-FOTS, &c. 
305 
Barley Water. 
Put a quarter of a pound of pearl barley into two quarts of 
water, let it boil, Ikim it very clean, boil half away, and ftrain 
it off. Sweeten to your palate, but not too fweet, and put in 
two fpoonfuls of white wine. Drink it a little warm, Glafe» 
245. Farley, 427. 
Boil two ounces of barley in two quarts of water till it looks 
white, and the barley grows foft, then (train the water from the 
barley, and add to it a little currant jelly or lemon. 
N. B. You may put a pint more water to your barley, and 
boil it over again. Rajfdlcl, 314; 
Another way. 
Take fourteen pounds of loaf-fugar, three pounds of cbarfe 
fugar, fix eggs beat in with the fbells, and three quarts of wa- 
ter ; boil it up twice, Ikim it well, then add to it a quarter of a 
pint of orange flower water ; ftrain it through a jelly-bag, and 
put it into bottles; When cold, mix a fpoonful or two of this 
I'yrup, as it is liked for fweetnefs, in a draught of warm or cold 
water. Mafon, 454, 
Capillaire. 
Take two pounds of almonds, thirty bitter, and beat them 
to a pade; mix it with three quarts of water, and drain it 
through a fine cloth ; add orange and lemon-juice, with fome 
of the peel 5 fweeten to your palate. Cole, 347. 
Orgeat, 
Lemonade. 
Take two Seville oranges and fix lernons,' pare them very 
thin, deep the parings four hours in two quarts of water j put 
the juice of fix oranges and twelve lemons upon twelve ounces 
of fine fugar; when the fugar is melted, put the water to it; 
Add a little orange-dower water, and more fugar, if neeeffary. 
Pafs it through a bag till it is fine. Cole, 348; 
Goofeberry Fool. 
Set quarts of goofeberries on the fire in about a quart of 
water. When they begin to fimmer, turn yellow, and begin to 
plump, throw them into a cullender to drain the water out; 
then with the back of a fpoon carefully fqueeze the pulp through 
a fieve into a difh ; make them pretty fweet, and let them {land 
till they are cold. In the mean time, take two quarts of milk,* 
and the yolks of four eggs, beat up with a little grated nutmeg ; 
ftir it foftly over a flow fire. When it begins to fimmer, take 
it off, and by degrees ftir it into the goofeberries. Let it ftahd 
till it is cold, and ferve it up. If you make it with cream, yod 
need not put any eggs in. Glaje, 159. Mafon, 452. 306 
POSSETS, GRUELS, WHITE-POTS, Sec. 
To mull Wine. 
Grate half a nutmeg into a pint of wine, and fweeten it to 
your tafie with loaf-fugar ; fet it over the fire, and when it boilr, 
take it off to cool; take the yolks of four eggs well beaten, add 
to them ‘a little cold wine; then mix them carefully with your 
hot wine, a little at a time ; then pour it backwards and for- 
wards feveral times, till it looks fine and bright; then fet it on 
the fire, and beat it a little at a time fur feveral times, till it is 
quite hot, and pretty thick, and pour it backwards and forwards 
feveral times ; then fend it in chocolate-cups, and ferve it up 
with dry toaft cut in long narrow pieces. Refold, 311. 
Syrup of Orange peel. 
Cut two ounces of Seville orange-peel very fmall, put it in a 
pint and a quarter of white wine j ftrain it off, and boil it up 
with two pounds of double-refined fugar. Colet 348. 
This plant is find to grow in Cornwall, but what is ufed In 
England comes principally from abroad \ it is laid the befi: comes 
from Canada. The proportion is one ounce of the dried leaves 
infufed in half a pint of boiling water ; keep It on an afhes-fh'e 
from one day to another, lift it in a napkin, and mix it with a 
pound and a quarter of fugar; keep it in a warm place fome 
time, then bottle it. Obferve the fame proportion for a greater 
quantity. Clermont, 589. 
Syrups may be made of any kind of fruits, feeds, or plants, 
only obferving to regulate the quantities of fugar according to 
the fharpnefs and flavours of each kind. Clermont% 5,90. 
Syrup of Maidenhair. Chap. XXVIII.—MADE WINES. 
Raifin Wine. 
PUT two hundred weight of raifins, ftalks and all, into a 
large hoglhead j fill it with water, let them fteep a fort- 
night, ftirring them every day } then pour off the liquor, and 
prefs the raifins. Put both liquors together in a nice clean 
vefiel that will juft hold it, for it muft be full; let it ftand till 
it has done biffing, or making the leaft noife, then flop it clofe, 
and let it ftand fix months. Peg it, and if you find it quite 
clear, rack it off in another vefiel; flop it clofe, and let it ftand 
three months longer \ then bottle it, and when you ufe it, 
rack it off into a decanter. GlaJ/e} 391, Farley, 301, 
Another way. 
Take three hundred and an half of Malaga raifins, fixty-fix 
gallons of water, in a large tub with a falfe bottom } let them 
ftand for twenty-two or twenty-three days, ftirring them once* 
or twice a day ; then draw them off into a clean hoglhead, and 
let them work as long as they will, filling the hoglhead full 
every day for five of fix months} then rack the liquor into 
another calk, and put to it two gallons of brandy. Mafont 465. 
Elder* Wine. 
Pick your elder-berries when they are full ripe, put them 
into a ftone jar, and fet them in the oven, or in a kettle of 
boiling water till the jar is hot through } then take them out, 
and ftrain them through a coarfe fieve, wringing the berries, 
and put the juice into a clean kettle. To every quart of juice 
put a pound of fine Lilbon fugar, let it boil, and Ikim it well. 
When it is clear and fine, pour it into a jar. When cold, 
cover it clofe, and keep it till you make raifin wine ; then, 
when you tun your wine, to every gallon of wine put half a 
pint of elder fyrup. Cole, 349. 
Elder Jlower Wine. 
Take the flowers of elder, but carefully reject the ftalks. To 
every quart of flowers, put a gallon of water, and three pounds 
of loaf fugar. Boil the water and fugar a quarter of an hour, 
then pour it on the flowers, and let it work three days. Theft 
ftrain the wine through a hair fieve, and put it into a calk. 
To every ten gallons of wine, add an ounce of ifing-glafs dif- 
folved in cider, and fix whole eggs. Clofe it up, let it ftand 
fix months, and then bottle it. Farley, 367. 
Grape Wine. 
Put a gallon of grapes to a gallon of water} bruife the  MADE WINES. 
grapes and let them hand a week without ftirring, then draw,, 
it off line. Put to a gallon of the wine three pounds of fugar 
and then put in a veffel, but do not flop it till it has 'done 
hilling. Mafon, 465. 
Put twelve pounds of the bell: powder fugar, with the whites 
of eight or ten eggs well beaten, into lix gallons of fpring water, 
and boil it three quarters of an hour. When cold, put into it 
lix fpoonfuls of yeaft, and the juice of twelve lemons ; which 
being pared, mull; Hand with two pounds of white fugar in a 
tankard, and in the morning fldm off the top, and then put it 
into the water; then add the juice and rinds of fifty oranges, 
but not the white parts of the rinds, and let it work all to- 
gether, two days and two nights ; then add two quarts of 
Rhenilh or white wine, and put it into your veffel. Glaffe, 
3.01. 
Orange Wine. 
Put twenty-four pounds of lump-fugar to ten gallons of wa- 
ter, beat the whites of fix eggs very well, and mix them when 
the water is cold ; then boil it an hour, and Ikim it well; take 
four dozen large rough Seville oranges, pare them very thin, 
put them into a tub, and put the liquor on boiling hot; and, 
when you think it is cold enough, add to it three or four 
fpoonfuls of new yeaft, with the juice of the oranges, and half 
an ounce of cochineal beat fine, and boiled in a pint of water ; 
ftir it all together, and let work four days, then put it in the 
calks, and in fix weeks after bottle it for ufe. Raffald, 318. 
Another way. 
Red Currant wine. 
Gather the currants on a fine dry day, when the fruit is full 
ripe; ftrip them, and fqueeze out the juice ; put a gallon of 
cold water and two fpoonfuls of yeafi: to a gallon of the juice. 
When it has worked two days, ftrain it through a hair fieve. 
In the mean time, put an ounce of ifing-glafs to fteep in cider, 
and to every gallon of liquor put three pounds of loaf-fugar ; 
then Itir it well together, and put it in a calk. Put a quart of 
brandy to every five gallons of wine, mix them well in your 
calk, clofe it well up, and after lett'ng it Hand four months, 
bottle it. Cole, 350. 
Another way. 
Five quarts of currant juice, and fourteen pounds of fugar, 
will make a five gallon calk ; fill it up with water, and let it all 
work together. When it has done working, put in a hop or 
two, and a quart of brandy. Cole, 351. 
Birch Wine. 
1 o a hogfhead of birch water, take four hundred of Malaga MADE WINES. 
raifins, pick them clean, and cut them fmall. Then boll the 
birch liquor for one hour at lead, Ikim it well, and let it ftand 
till it is no warmer than milk. Then put in the rafins, and 
let it ftand dole covered, ftirring it well four or five times 
every day. Boil all the ftalks in a gallon or two of birch- 
water, which, added to the other when almoft: cold, will give 
it an agreeable roughnefs. Let it ftand ten days, then put it 
in a cool cellar, and when it has done hiffing in the veflel, ftop 
it up dole. It mult ftand nine months, at leaft, before it is 
bottled. Flafon, 461. Farley, 366. 
309 
Rnjpberry Wine, 
Bruife fome rafpberries with the back of a fpoon, and ftrain 
them through a flannel bag into a ftone jar. Put a pound of 
double-refined fugar to every quart of juice, ftir it well together, 
and cover it dofe ; after letting it ftand three days, pour it 
clear off. Put two quarts of white wine to one quart of juice, 
then bottle it off, and it will be fit to drink in about a week, 
R.afpberry brandy made thus is a very excellent dram. Cole. 
351- 
Pare and flice a quantity of turnips, put them In a cider- 
prefs, and profs out all the juice. To every gallon of juice, put 
three pounds of lump fugar. Have a veflel ready, juft large 
enough to hold the juice, put your fugar into a veflel, and half a 
pint of brandy to every gallon of juice. Pour in the juice, and 
lay fomething over the bung for a week, to fee if it works. If 
it does, you muft not bung it down till it has done working ; 
then ftop it clofe for three months, and draw it off in another 
veflel, When it is fine, bottle it off. Glajfe, 305. 
’Turnip Wine. 
Put three pounds of lump fugar te a gallon of water, boil it a 
quarter of an hour, and fkim it very well ; then let it ftand till 
it is almoft cold, and take four quarts of full-ripe goofeberries, 
bruife them in a marble mortar, and put them in your veflel; 
then pour in the liquor, and let it ftand two days, and ftir it 
every four hours ; fteep half an ounce of iftng-glafs two days in 
a pint of brandy, ftrain the wine through a flannel bag into the 
calk, then beat the ifing-glafs in a marble mortar with five 
whites of eggs ; then whifle them together half an hour, and 
put it in the wine, and beat them all together ; clofe up your 
cafk, and put clay over it; let it ftand fix months, then bottle 
it ofFforufe ; put in each bottle a lump of fugar, and two rai- 
fins of the fun. This is a very rich wine, and when it has been 
kept in bottles two or three years, will drink like champaigne. 
Goofeberry Win,e. 
Rqffald, 321.  MADE WINES, 
Cherry Wine. 
Take fifty pounds of black cherries, picked clean from the 
ftalks, let the hones remain, bruife them well with the hands j 
then take half a bufhel of very ripe currants and get as much 
juice from them as poflible, and alfo four quarts of rafpberries 
fqueezed in the fame manner. To this quantity of fruit allow 
forty pounds of fugar; diffolve it in foft water, and when the 
fugar is melted, put it into a veffel with the bruifed cherries and 
the juice of the currants and rafpberries ; then fill the veffel 
with foft water, only leaving room for the working ; and, when 
all is in the veffel, ftir it well together with a flick. It muff 
not be bunged up in lefs three weeks j it may be bottled in five 
months. Mafon, 466. 
Coujlip Wine. 
Take two pounds and an half of powder fugar, and two gal- 
lons of water ; boil them half an hour, taking care to fkim it 
as the feum rifes; then pour it into a tub to cool, adding to it 
the rind of two lemons. When cold, put four quarts of the 
flowers of cowflips to the liquor, and with it the juice of two 
lemons. Let it ftand in the tub two days, obferving to flir it 
every two or three hours ; then put it in the barrel, and after 
it has flood about three weeks, or a month, bottle it, not for- 
getting to put a lump of fugar into each bottle. Cole, 352. 
Mead. 
Take ten gallons of water, two gallons of honey, and an 
handful of raced ginger; then take two lemons, cut them in 
pieces, and put them into it; boil it very well, keep it fkim- 
ming. Let it fiand all night in the fame veflel you boil it in 5 
the next morning barrel it up, with two or three fpoonfuls 
of good yeaft. About three weeks or a month after' you may 
bottle it. GlaJJe, 366. 
Take fifteen gallons of water, and thirty pounds of honey, 
boil them together till one gallon is wafted •, ikim it, and take 
jt oiTthe fire. Have ready fixteen lemons cut in halves, put a 
gallon of the liquor to the lemons, and the reft into a tub with 
feven packs of cowflips ; let them fiand all night, then put in 
the liquor with the lemons, and eight fpoonfuls of new yeaft, 
mad an handful of fweet-briar ; ftir them all well together, and 
let it work three or four days ; then ftrain it, and put it in your 
calk, and in fix months time you may bottle it, Raffald, 332. 
parley, 370. 
Co’wjlip Mead 
Smyrna Raifin Wine. 
Put twenty-four gallons of water to a hundred pounds of rai- 
fins ; after letting it hand about fourteen days, put it into your 
calk. "When it has remained there fix months, put a gallon of 
brandy to it. When it is fine, bottle it. Cole, 353. €hap. XXIX.—TO PREPARE BACON, 
HAMS, &c. 
To make Bacon. 
RUB the flitches very well with common fait ; let them lie 
fo that the brine may run from them ; in about a week 
put them into a tub for that purpofe, rubbing off all the fait. 
Rub the flitches with one pound of falt-petre, pounded and. 
heated ; the next day rub them well with fait, dry and hot; let 
them lie a week, often rubbing them ; then turn them, add 
more hot fait, let them lie three weeks or a month in all, rub- 
bing them well; then them. The hog may be either 
fcalded or finged ; but finging is beft. Mafou, 178. 
Take off all the Infide fat of a fide of pork, then lay It on a 
long board, or dreffer, that the blood may run away; rub it 
well with good fait on both fides ; let it lie thus a clay; then 
take a pint of bay-falt, and a quarter of a pound of falt-petre ; 
beat them fine; two pounds of coarfe fugar, and a quarter of a 
peck of common fait. Lay your pork in fomething that will 
hold the pickle, and rub it well with the above ingredients. 
Lay the fkinny fide downwards and bafte it every day with the 
pickle for a fortnight; then hang it in a wood fmoke, and 
afterwards hang it in a dry place, but not hot. Obferve, that 
all hams and bacon fhould hang clear from every thing, and 
net againft a wall, 
Obferve to wipe off all the old fait before you put it Into this 
pickle, and never keep bacon or hams in a hot kitchen, or in a 
room where the fun comes ; it makes them all rufty. Glajfe, 
266. Farley, 369. 
Another way. 
Rub a ham with a quarter ox a pound of falt-petre, let it He 
twenty-four hours *, boil one quart of ftrong old beer with half 
a pound of bay-falt, half a pound of brown fugar, and a pound 
and an half of common fait; pour this on the ham boiling hot, 
rub and turn it every day for a fortnight, and bafte it with the 
liquor when there is opportunity. This is a very good receipt 
for curing a ham. Mafon, 176. 
To cure Hams. 
Cut off a fine ham from a fat hind-quarter of pork. Take 
two ounces of faltpetre, a pound of coarfe fugar, a pound of 
common fait, and two ounces qf fal prunella ; mix all together, 
and rub it well. Let it lie a month in this pickle, turning and 
bafting it every day, then hang it in wood fmoke as you do 
Another way. 312 
TO PREPARE BACON, HAMS, &c. 
beef, in a dry place, fo as no heat comes to it; and, if you 
keep them long, hang them a month or two in a damp place, 
and it will make them cut fine and fliort. Never lay thefe 
hams in water till you boil them, and then boil them in a cop- 
per, if you have one, or the largeft pot you have. Put them 
in the cold water, and let them be four or five hours before 
they boil. Skim the pot well and often till it boils. If it is a 
very large one, three hours will boil it; if a finall one, two 
hours will do, provided it be a great while before the water 
boils. Take it up half an hour before dinner, pull off the fldn, 
and throw rafpings finely lifted all over. Hold a red-hot fire- 
fhovel over; and when dinner is ready, take a few rafpings in 
a fieve, and fift all over the difhj then lay in your ham, and 
with your finger make fine figures round the edge of your difh. 
Be fure to boil your ham in as much water as you can, and 
keep it fldmming all the time it boils. It mull be at lealb four 
hours before it boils. 
This pickle does finely for tongues afterwards, to lie in It a 
fortnight, and then hang, in the wood finoke a fortnight, or to 
boil them out of the pickle. 
Yorkfliire is famous for hams, and the reafon is thistheir 
fait is much finer than ours in London ; it is a large clear fait, 
and gives the meat a fine flavour. I ufed to have it from Mal- 
den, in Eflex 5 and that fait will make any ham as li -e as you 
can defire. It is by much the beft fait for faking meat. 
When you broil any of thefe hams in fiices, or bacon, have 
fome boiling water ready, and let the dices lie a minute or two 
In water, then broil them j it takes out the fait, and makes 
them cat finer. Glajfe, 265. 
To fait Tongues, 
Scrape them and dry them clean with a cloth and fait them 
well with common fait, and half an ounce of falt-petere to 
every tongue; lay them in a deep pot, and turn them every 
day for a week or ten days ; fait them again, and let them lie 
a week longer j take them up, dry them with a cloth, flour 
them, and hang them up. Raffald, 307. 
Make a ftrong brine with bay-falt, falt-petre, and pump- 
water, and put into it a rib of beef for nine days. Then hang 
it up in a chimney where wood or faw duft is burnt. When 
it is a little dry, wafh the outfide with blood two or three times 
to make it look black; and when it is dried enough, boil it 
for ufeo Coley 355. 
To make Hung Beef. 
Take the navel piece, and hang it up in your cellar as long 
$s it will keep good, and till it begins to be a little fappy. 
Another way. TO PREPARE BACON, HAMS, Sec. 
313 
Then take it down and wafli it in fugar and water, one piece 
after another, for you muft cut it into three pieces. Then take 
a pound of falt-petre, and two pounds of bay-falt, dried and 
pounded fmall, Mix with them two or three fpoonfuls of 
brown fugar and rub your beef well with it in every part ; then 
ftrevv a fufficient quantity of common fait all over it, and let 
the beef lie dole till the fait is dilfolved, which will be in fix 
or feven days. Then turn it every other day for a fortnight; 
and after that hang it up in a warm, hut not a hot place. It 
may hang a fortnight in the kitchen ; and, when you want it, 
boil it in bay-falt and pump water till it is tender It will 
keep, when boiled, two or three months, rubbing it with a 
greafy cloth, or putting it two or three minutes into boiling 
water to take off the mouldinefs. Farley, 273. 
To pickle Pork. 
Having cut your pork into pieces of a convenient fize to He 
in your powdering tub, rub them all over with falt-petre ; then 
make a mixture of two-thirds common fait, and one third bay- 
falt, and rub every piece well with it. Lay the pieces in your 
tub as dole as poffible, and throw a little fait qver them. Cole, 
3 56- 
Take fix pounds of good pork, free from fkin, griftles, and 
fat; cut it very fmall, and beat It in a mortar till it is very fine ; 
then fired fix pounds of beef fuet very fine, and free from all 
fkin. Shred it as fine as pofiible; th£n take a good deal of 
fiige, wafh it very dean, pick off the leaves, and fhred it very 
fine. Spread your meat on a clean dreffer or table ; then lhake 
the fage all over, about three large fpoonfuls; flared the thin 
rind of a middling lemon very fine and throw over, with as 
many fweet herbs, when flared fine, as will fill a large fpoon j 
grate two nutmegs over, throw over two tea-fpoofuls of pep- 
jper, and a large fpoonful of fait ; then throw over the fuet and 
mix it all well together, Put it down dofe in a pot. When 
you ufe them, roll them up with as much egg as will make them 
roll fmooth, Make them the fize of a haulage, and fry them In 
butter or good dripping. Be fure it be hot before you put them 
in, and keep them rolling about. When they are thoroughly 
hot, and of a fine light brown, they are enough. You may 
chop this meat very fine, if you do not like it beat, Veal eats 
well done thus; or veal and pork together. You may clean 
fome guts and fill them. Glajfe, 257, 
To make very fine Saufages, 
Another way. 
Take part of a leg of pork or veal, pick It clean from fkln or 
fat; to every pound, add two pounds of beef fuet; fhred both 
feverally very fine j mix them well with fage-1 eaves chopped 314 
TO PREPARE BACON, HAMS, &c. 
fine, pepper, fait, nutmeg, and pounded cloves, and a little 
grated lemon-peel *, put this clofe down in a pot. When it is 
ufed, mix it with the yolk of an egg, and a few bread crumbs. 
Roll it into lengths. Mnfon, 182." 
Take three pounds of nice pork, fat and lean together, free 
from fkin or griftles, chop it very fine, feafon it with two tea- 
fpoonfuls of fait, and one of beaten pepper, fome fage fhred 
fine, about three tea fpoonfuls \ mix it well together, have the 
guts very nicely cleaned, and fill them, or put them down in a 
pot j fo roll them of what fize you pleafe, and fry them. Cole, 
357- 
Common Saujages. 
Oxford Saufages. 
Take a pound of young pork, fat and lean, without fkin or 
griftle, a pound of lean veal, and a pound of beef fuet chopped 
all fine together 5 put in half a pound of grated bread, half the 
peel of a lemon flared fine, a nutmeg grated, fix fage leaves 
wafhed and chopped very fine, a tea-fpoonful of pepper, and 
two of fait, fome thyme, favoury, and marjoram fhred fine. 
Mix it all well together, and put it clofe down in a pan when 
you ufc it; roll it out the fize of a common faufage, and fry 
them in frefh butter of a fine brown, or broil them over a clear 
fire, and fend them to table as hot as poffible. Glajfey 258, Chap. XXX.—VEGETABLES. 
EE particularly careful in picking and walking greens of 
every kind, as dirt and inlefts are apt to lodge among the 
leaves; and always lay them in a clean pan, for fear of land or 
dud, which frequently hang round wooden velTels. Boil all 
your greens in a well-tinned fauce-pan by themfelves, with a 
great quantity of water; boil no kind of meat with them, as 
that will difcolour them. All kinds of vegetables fhould have 
a little crifpnefs; you mull not therefore boil them too much. 
Cole, 357. 
Obfervations on dreffmg Vegetables, 
Twjft off the {talks, put them into cold water, and walh them 
well •, when the water boils, put them in with the top down- 
wards, that all the dull and fand may boil out. An hour and 
an half, or two hours, will do them. Serve them with melted 
butter in little cups. Cole, 358. 
To drefs Artichokes. 
Scrape your afparagus, and tie them In fin all bundles, cut 
them even, and throw them into water, and have ready a ftew- 
pan boiling. Put in fome fait, and tie the afparagus into little 
bundles. 'Let the water keep boiling, and when they are a little 
tender, take them up. Boiling them too much will make them 
lofe their colour and flavour ; lay them on a toall which has 
been dipped in the water the afparagus was boiled in ; pour over 
them melted butter, or fend them to table with butter in a baton. 
Cole, 358 . 
To drefs Afparagus. 
Boil them in plenty of water, with a good quantity of fait in 
it till they are tender. Boil and chop fome parfley, put it into 
good melted butter, and ferve them up with boiled bacon, and 
the butter and parfley in a boat. Never boil them with the ba- 
con. Cole, 3 58. 
To drefs Beans. 
To drefs Broccoli. 
Carefully ftrip off all the little branches till you come to the 
top one, and then with a knife peel off the hard outfide Ikin 
that is on the ftalks and little branches, and then throw them 
into water. Have :*eady a ftew-pan of water, throw in a little 
fait, and when it boils, put in your broccoli. When the ftalks 
are tender, it is enough. Put in a piece of toafted bread, foak~ 
ed in the water the broccoli was boiled in, at the bottom of your 
difh, and put your broccoli on the top of it, as you do afparagus. 
Send them up to table laid in bunches, wltfy butter in a boat. 
Cole, qcB.‘ VEGETABLES. 
316 
To drefs Cabbage, &c. 
Quarter your cabbage, and boil it in plenty of water with an 
handful of fait. When it is tender, drain it on a fieve, but ne- 
ver prefs it. Savoys and greens are boiled in the fame manner, 
but always boil them by themfelves. Cole, 358. 
To drefs Carrots. 
Carrots require a great deal of boiling; when they are young, 
wipe them after they are boiled ; when old, fcrape them before 
you boll them. Slice them into a plate, and pour melted but- 
ter over them. Young fpring carrots will be boiled in half an 
hour, large ones in an hour, and old Sandwich carrots will take 
two hours. Cole, 358. 
Cut the ftalks off, and leave a little green on ; boil them in 
fpring water and fait; about fifteen minutes will do them. If 
it is boiled too foft, you will fpoil it. Mrs. Mafon, recommends 
boiling cauliflowers in plenty of milk and water, without fait. 
Cole, 359. 
To drefs Cauliflowers. 
To drefs French Beans. 
String them, and if not very fmall, fplit and quarter them, 
throw them into fait and water ; boil them in a quantity of 
water, with fome fait. When they are tender, they are enough. 
They will be foon done. 
N. B. Make all greens boil as quick as poflible, as it preferves 
their colour. Cole, 359. 
Parfnips fhould be boiled in a great deal of water, and when 
they are foft, which may be known by running a fork into 
them, they are enough. They either may be ferved whole with 
melted butter, or beat fmooth in a bowl, heated with a little 
cream, butter, and flour, and a little fait. Cole, 359. 
To drefs Parfmps. 
To drefs Peas. 
Your peas fhould not be fhelled till juft before you want 
them. Put them into boiling water with a little fait, and a 
lump of loaf fugar, and when they begin to dent in the middle, 
they are enough. Strain them into a fieve, put a good lump of 
butter into your difh, and ftir them till the butter is melted. 
Boil a fprig of mint by itfelf, chop it fine, and lay it round the 
edge of your difh in lumps. Cole, 359. 
801 l them in as little water as you can without burning the 
fauce-pan. Cover the fauce-pan dole, and when the fkln begins 
to crack, they are enough. Drain all the water out, and let 
them hand covered for a minute or two. Cole, 3 551, 
To drefs Potatoes. VEGETABLES. 
To drefs Spinach* 
Pick it clean, and wafh it in feveral waters; put It into a 
fauce-pan that will jult hold it, throw a little fait over it and 
cover the pan clofe. Put no water in; fbake the pan often. 
When the fpinach is fhrunk and fallen to the bottom, and the 
liquor which comes out of them boils up, they are enough. 
Throw It into a clean heve to drain, and give it a fqueeze be- 
tween two plates. Put It on a plate, and fend it up with but- 
ter in a boat, but never pour any over them. 
Sorrel is ftewed in the fame manner. Cole, 359. 
To drefs Turnips. 
Pare your turnips thick; when they are boiled, fqueeze 
them, and mafh them fmooth ; heat them with a little cream, a 
piece of butter ; add pepper and fait, and ferve them up j or 
the pepper and fait may be omitted, leaving the company at 
table to ufe what quantity of each they think proper. Cole, 360, The art of brewing. 
HAVING given ample Inflruflions for the preparations of 
wines. See. malt liquors fhould not be paffed over unno- 
ticed, as the houfe-keeper cannot be faid to be complete in her 
bulinefs, without a competent knowledge in the Art of Brew- 
ing. 
To fpeak in general terms, the beft water for brewing is river 
water; fuch as is foft, and has partook of the air and fun ; 
for this eaflly inflnuates itfelf into the malt, and extracts its 
virtues. On the contrary, hard waters aftrirtge and bind the 
pores of the malt, and prevent the virtue of it from being freely 
communicated to the liquor. It is a rule adopted by many ex- 
cellent brewers, that all water which will mix and lather with 
foap, is proper for brewing, and they wholly difipprove of any 
other. The experiment has been often tried, that where the 
fame quantity of malt has been ufed to a barrel of river water 
as to a barrel of fpring water, the former has excelled the latter 
in ftrength, in a degree almoft double. It may be neceffary to 
obferve likewife, that the malt was the fame in quality, as well as 
in quantity, for each barrel. The hops were the fame, both in 
quantity and quality, and the time of boiling was equal in each; 
They were worked in the fame manner, and tunned and kept 
in the fame cellar. Hence it is evident, that there could have 
been no difference but in the water, and yet one barrel was 
Worth almoft two of the other. 
Of Hunter proper for Brewing* 
But where foft water is not to be procured, that which is 
hard may be foftened, by expofing It to the air and fun, and 
putting into it fome pieces of foft chalk to infufe ; or, before 
you begin to boil it, in order to be poured on the malt, put into 
it a quantity of bran, which will foften it a little. Cole, 361. 
Obferve, the day before brewing, to have all your veffels 
very clean, and never ufe your tubs for any other ufe, except it 
be to make wines. Let your calks be well cleaned with boiling 
water; and, if your bung is large enough, ferub them well with 
a little birch broom, or brulh. If they are very bad, take out 
the heads, and let them be ferubbed clean with a hand-brulh, 
find, and fullers earth. Put on the head again, and feald it 
well, then throw in a piece of unflacked lime, and flop the bung 
clofe. Cole, 361. 
The ucceffity of keeping the Veffels deem. 
In the firft place, it is necefiary to have the malt dean, as it 
ought to fiand four or five days after it is ground. 
General Rules for Brewing. THE ART OF BREWING. 
319 
Fine drong OHober fhould have five quarters of malt, and 
twenty-four pounds of hops, to three hogfheads. This will af- 
terwards make two hogfheads of good keeping fmall beer, with 
the addition of five pounds of hops. 
For middling beer, a quarter of malt makes a hogfhead of 
ale, and another of fmall beer •, or It will make three hogfheads 
of good fmall beer, allowing eight pounds of hops. This will 
keep all the year. Or it will make twenty gallons of drong 
ale, and two hogfheads of fmall beer, that will keep all the 
year. 
Any one who intends to keep ale a great while, fhould allow 
a pound of hops to every bufhel; if to keep only fix months, 
five pounds to a hogfhead. If for prefent drinking, three 
pounds to a hogfhead, and the fofted and cleared: water you can 
Set* 
Pour the firfl copper of water, when It boils, into your 
mafh tub, artd let it be cool enough to fee your face in ; then 
put in your malt, and let it be well mafhed. Have a copper of 
water boiling in the mean time, and when your malt is well 
mafhed, fill your mafhing tub ; fiir it well again, and cover it 
over with the facks. Let it dand three hours, fet a broad 
fhallow tub under the cock, let it run very foftly, and if it is 
thick, throw it up again till it runs fine; then throw an hand- 
ful of hops in the under tub, let your mafh run into it, and fill 
your tubs till all is run off. Have water boiling in the copper, 
and lay as much more on as you have occafion for, allowing 
one third for boiling and wafte. Let that fland an hour, boil- 
ing more water to fill the mafh-tub for fmall beer; let the fire 
down a little, and put it into tubs enough to fill you mafh. Lee 
the fecond mafia be run off, and fill your copper with the firfl 
wort; put in part of your hops, and make it boll quick. About 
an hour is long enough. When it has boiled, throw in an 
handful of fait. Have a clean white wand, and dip it into the 
copper, and if the wort feels clammy, it is boiled enough ; then 
flacken your fire, and take off your wort. Have ready a large 
tub, put two flicks acrofs, and fet your draining bafkets over 
the tub on the flicks, and drain your wort through it. Put 
your other wort on to boil with the red of the hops; let your 
mafh be covered again with water, and thin your wort that is' 
cooled in as many things as you can j for the thinner it lies, 
and the quicker it cools, the better. When quite cool, put it 
into the tunning-tub. Throw an handful of fait into every boil. 
When the mafh has dood an hour, draw it off; then fill your 
mafh with cold water, take off the wort in a copper, and order 
it as before. When cool, add to it the fird in the tub. As 
Toon as you empty one copper, dll the other, and boil your 
fmall beer well. Let the lad mafh run off, and when both are  THE ART OF BREWING. 
boiled with frefli hops, order them as the two firft boilings. 
When cool, empty the malh-tub, and put the fmall beer to work 
there. When cool enough, work it, let a wooden bowl full of 
yeaft in the beer, and it will work over with a little of the beer 
in the boil. Btir your tun up every twelve hours; let it hand 
two days, then tun it, taking off the yeaft. Fill your veflels 
full, and have foine to fill your barrels; let it ftand till it has 
done working; then lay on your bung lightly for a fortnight, 
after which flop it as clofe as you can. Take care to have a 
vent-peg at the top of the veffel; in watrh weather open it; 
and if your drink hiffes, as it often will, loofen it till it has 
done, and then flop it clofe again; If you can boil your ale in 
one boiling, it will be beft, if the cOpper will admit of it; if 
not, boil as conveniency fervesi 
If, when you come to draw your beet*; you perceive it is not 
fine, draw off a gallon, and fet it on the fire, with two ounces 
of ifing-glafs cut fmall and beat. Diffolve it in the beer over the 
fire. When it is all melted, let it ftand till it is cold, and pour 
it in at the bung, which tnuft lay loofe on till it has done fer- 
menting ; then ftop it clofe for a month. 
Let me again repeat, that particular care is requisite that your 
tafks are not mufty, nor have any ill tafte. If they have, it will 
be a difficult matter to fweeten them; 
Wafh your cafks with cold water before you feald them, and 
let them lie a day or two foaking; then clean them well, and 
feald them. Cole, 362. 
Of the proper time for Brewing. 
The month of March is generally conlidered as a proper fea- 
fcn for brewing malt liquor, which is intended for keeping ; be- 
caufe the air at that time of the year is temperate, and contri- 
butes to the proper working or fermentation of the liquor* 
which principally promotes its prefervation and good keeping. 
Very cold, or very hot Weather, prevents the free fermentation, 
or working of liquors *, therefore, if you brew in very cold wea- 
ther, unlefs you contrive fome means to warm the cellar while 
new liquor is working, it will never clear itfelf in the manner 
you would wifh. The fame misfortune will arife if in very hot 
weather you cannot put the cellar into a temperate hate. The 
confequence of which will be, that fuch liquor will be muddy 
and four, perhaps beyond all recovery. Such misfortunes in- 
deed often happen, even in the proper feafon for brewing* 
owing folely to the badnefs of a cellar j for when they are dug 
in fpringy grounds, or are fubjeft to damps in the winter, the 
liquor will chill, and become vapid or flat. Where cellars are 
of this kind, it will be advifeablc to brew in March, rather than 
October j for you may be able to keep fuch cellars temperate THE ART OF BREWING. 
321 
in fummer, but you cannot make them warm in water. The 
beer therefore which is brewed in March, will have fufficient 
time to fettle and adjuft itfelf before the cold can do it any ma- 
terial injury. Cole, 363. 
The Country, or private W'ay of Bujtnefs, 
Several countries have their feveral methods of brewing, as 
it is praclifed in Wales, Dorcheßer, Nottingham, Oundle, and 
many other places ; but avoiding particulars, I (hall here re- 
commend that which I think is the mod ferviceable both in the 
country and London private families. And, firß, I fhall ob- 
fcrve, that the great brewer has fome advantages in brewing, 
more than the fmall one; and yet the latter has fome conve- 
niences which the former has not; for, ’tis certain, that the 
brewer can make more drink, and draw a greater length 
in proportion to his malt, than a perfon can from a leffer quan- 
tity ; becaufe, the greater the body, the more is its united power 
in receiving arid difcharging j and he can brew with lefs trouble 
and expence, by means of his more convenient utenfils. But 
then the private brewer is not without his advantages; for he 
can have his malt ground at pleafure, his tons and moveable 
coolers Tweeter and better cleaned than the great fixed tuns and 
backs; he can fkim off his top yeaft, and leave his bottom lees 
behind, which is what the great brewer cannot To well do; He 
Can, at difcretion, make additions of cold wort to his too for- 
ward ales and beers, which the great brewer cannot To eafily do; 
he can brew how and when he pleafes, which the great ones are 
in fome meafure hindered from. But, fuppofe a private family 
Ihould brew five bufhels of malt, whofe copper holds, brim 
full, thirty-fix gallons, or a barrel j on this Water we put half a 
peck of bran or malt. When it is fomething hot; which will 
much forward it, by keeping in the Beam, or fpirit of the wa- 
ter ; when it begins to boil, if the water is foul, fkim off the 
bran or malt, and give it to thfe hogs, or lade both the water 
and that into the mafh vat, where it is to remain till the Beam 
is near fpent, and you can fee your face in it, which will be in. 
about a quarter of an hour in cold weatherj then let all but half 
a bufhel of malt run very leifurely into it, Birring it all the 
while with an bar or paddle, that it may not ball, and when the 
malt is nearly mixed with watery it is enough ; which I am fenfi- 
ble is different from the old way, and the general prefent prac- 
tice ; but I Biall here clear that point, For, by not Birring or mafh- 
ing the malt into a pudding confidence, or thin mafh, the body 
of it lies in a more lopfe condition* that will eafier and fooner 
admit of a quicker and more true pafiage of the afterladings of 
the feveral bowls or jets of hot water, which muß run through, 
it before the brewing is ended; by which percolation* the wa- THE ART OF BREWING. 
ter has ready accefs to all the parts of the broken malt, fo that 
the brewer is enabled to brew quicker or flower, and to make 
more ale.or fmall beer. If more ale, then hot boiling water 
muft be laded over fo flow, that one boil muft run almoft off 
before another is put over, which will occafion the whole brew- 
ing to laft about fixteen hours, efpecially if the Oundle way is 
followed, of fpending it out of the tap as fmall as a ftraw, and 
as fine as fack, and then it will be quickly fo in the barrel. Oh 
if lefs or weaker ale is to be .'made, and good fmall beer, then 
the fecond copper of boiling water mull be put over expedi- 
tioufly, and drawn out with a large and fall fleam. After the 
lirfl flirring of the. malt is done, then put over the refcrve of 
half a bufhel of frefh malt to the four bufhels and an half that 
are already in the tub, which muft be fpread all over it, and 
alfo cover the tubs with fome facks, or other cloths, to keep in 
the fleam or fpirit of the malt *, then let it ftand for two or 
three hours, at the end of. which, pat over now and then a 
bowl of the boiling water in the copper, as is before directed, 
and fo continue to do till as much is run off as will almolt fill 
the copper. Then, in a canvafs, or other loofe woven cloth, 
put in half a pound of hops, and boil them half an hour, when 
they muft be taken out, and as many frefh ones put in their 
room as are judged proper, to boil half an hour more, if for 
ale. But if for keeping beer, half a pound of frefh ones ought to 
be put in every half hour, and boil an hour and an half brilkly'. 
Now, while the firft copper of wort is boiling, there fhould be 
fcalding water leifurely put over, bowl by bowl, and run off, 
that the copper may be filled again immediately after the firft is 
out, and boiled an hour, with nearly the fame quantity of frefh 
hops, and in the fame manner as thofe in the firft copper of 
ale-wort were. The reft for fmall beer may be all cold Avater 
put over the the grains at once, or at twice, and boiled an hour 
each copper, with the hops that have been boiled before. But 
here I muft obferve, that fometimes I have not an opportunity 
to get hot water for making all my fecond copper of wort, 
which obliges me then to make ufe of cold to fupply what is 
wanting. Out of five bufhels of malt, I generally make an 
hogfhead of ale with the two firft coppers of wort, and an 
hogfhead of fmall beer with the other two ; but this is more 
or lefs, as it pleafes me, always taking care to let each copper of 
wort be ftrained off through a fieve, and cool in four or five 
tubs, to prevent its foxing. Thus I have brewed many hogs- 
heads of middling ale, that, when the malt is good, has proved 
| ftrong enough for myfelf, and fatisfadtory to my friends. But 
for ftrong keeping beer, the firft copper of wort may be wholly 
put to that ufe, and all the reft fmall beer. Or, when the firft 
coppey of wort is entirely made ufe of for ftrong beer, it may be THE ART OF BREWING, 
323 
helped with more frefh malt, according to the London fafhion* 
rmd water, lukewarm, put over at firft with the bowl; but foon 
after fharp, or boiling water, which may make a copper of good 
ale, and imall beer after that. In fome parts of the North* 
they take one or more cinders, red hot, and throw fome fait on, 
them to overcome the fulphur of the coal, and then dire&ly' 
thruft it into the frefh malt or goods, where it lies till all the 
water is laded over, and the brewing done j for there are only- 
one or two mafhings or ftirrings, at moft, neceflary in a brew- 
ing. Others, who brew with wood, will quench one or more 
brand ends of afh in a copper of wort, to mellow the drink, ae 
a burnt toaft of bread does a pot of beer; but it muft be ob- 
ferved, that this muft not be done with dak, fir, or other ftrong 
fcented wood, left it does more harm than good. Cokj 364, 
Of bottling Malt Liquors. 
Take care that your bottles are well cleaned and dried ; for 
wet bottles will make the liquor turn watery or mouldy; and, 
by wet bottles, a great deal of good beer has been fpoiled. 
Even though the bottles are clean and dry, if the corks are not 
new and found, the liquor tvill be ftill liable to be damaged ; 
for if the air can get into the bottles, the liquor will grow 
and will never rife. Many have plumed themfelves on their 
having knowledge, by ufing old corks on this occafion, and 
have fpoiled as much liquor as coft them four or five pounds, 
to fave the expence of three or four fhillings. If bottles are 
corked properly, it will be difficult to pull out the cork without 
a fcrew; and, in order to be fure to draw the cork without 
breaking, the fcrew ought to go through the cork ; of courfe, 
the air will find a paffage where the fcrew has paffied, and con- 
fequently the cork muft have been fpoiled. If a cork has once 
been in a bottle, though it has not been drawn with a fcrew, 
yet that cork will turn mufty as foon as it is expofed to the air, 
and will communicate its ill flavour to the bottle in which it is 
next put, and fpoil the liquor that way. In the choice of corks, 
prefer thofe that are foft and free from fpecks. 
When you once begin to bottle a veflel of liquor, never leave 
it till it is completed, otherwife it will bear different taftes. 
When a veflel of any liquor begins to grow flat, while it is 
in common draught, bottle it, and into every bottle put a piece 
of loaf fugar, of about the fize of a walnut, which will make it 
rife and come to itfelf; and, to forward its ripening, you may 
fet fome bottles in hay in a warm place ; but ftraw will not affift 
its ripening. Coley 3 66. 
To recover a Barrel of Beer that has turned four. 
To a kilderkin of beer, throw in at the bung a quart of oat* 
meal, lay the bung on loofe two or three days, then flop it 324 
the art of brewing. 
down clofe, and let it ftand a month. Some throw in a piece 
of chalk as large as a turkey’s egg, and when it has done work- 
ing, flop it dole for a month j then tap it. Cole, 367. 
To recover a mufiy Cajk. 
Boil Tome pepper in water, and fill the calk with it (balding 
hot. Cole, 367. 
An excellent Compofition for keeping Beer with. 
Take a quart of French brandy, or as much Englifh, that is 
free from any burnt flavour, or other ill tafte, and is full proof; 
to this put as much wheat or bean flour, as will knead it into 
dough, put it in long pieces into the bung-hole, as foon as the 
beer has done working, or afterwards, and let it gently fall, 
piece by piece, to the bottom of the butt. This will maintain 
the drink in a mellow frefhnefs, keep ftalenefs off for fome time, 
and caufe it to be ftronger as it grows aged. Cole, 367. 
Take a peck of egg-fhells, and dry them in an oven, break 
and mix them with two pounds of fat chalk, and mix them with 
water, wherein four pounds of coarfe fugar have been boiled, 
and put into the butt. Cole, 367. 
Another way. 
To flop the Fret in malt Liquors, 
Take a quart of black cherry brandy, and pour it in at the 
bung-hole of the hogfhead, and flop it clofe. Cole, 368. 
To recover deadijh Beer. 
When ftrong ale, or beer, grows flat, by the lofs of its fpirit, 
take four or five gallons out of a hogftiead, and boil it with 
five pounds of honey j Ikim it, and, when cold, put it to the 
reft, and ftop it clofe. This will make it pleafant, quick, and 
ftrong. Coley 268, 
To fine malt Liquors, 
Take a pint of water, and half an ounce of unflacked lime, 
mix them well together; let it ftand three hours, and the lime 
will fettle to the bottom, and the water be as clear as glafs. Pour 
the water from the fediment, and put it into your ale or beer. 
Mix it with half an ounce of ifing-glafs, firft cut finall and boiled, 
and in five hours time, or lefs, the beer in the barrel will fettle 
and clear. Coley 368. 
To fine any fort of Drink. 
Take the beft ftaple ifing-glafs ; cut it fmall with fciflars, and 
boil one ounce in three quarts of beer; let it lie all night to 
cool. Thus diflblved, put it into your hogfhead the next morn- 
ing, perfectly cold ; for if it is but as warm as new milk, it will 
jelly all the drink. The beer, or ale, in a week after, Ihould be THE ART OF BREWING. 
tapped, or it will be apt to flat; for this ingredient flats as well 
as fines. Remember to ftir it well with a wooden paddle when 
the ifing-glafs is put into the calk. Qgle, 368. 
Another way. 
801 l a pint of wheat in two quarts of water, then fqueeze out 
the liquid part through a fine linen cloth. Put a pint of it into 
a kilderkin. It not only fines, but preferves. Cole, 368. 
¥0 cure cloirdy Beer. 
Rack off your butt, then boil two pounds of new hops In a 
fufficient quantity of water, with a due proportion of coarfe 
fugar, and put all together into the calk when cold, Others 
have attempted this cure, by only foaking new hops in beer, 
which, when fqueezed, they put into a calk of cloudy beer. 
Cole, 368. 
To make Cyder. 
After all your apples are bruifed, take half your quantity and 
fqueeze them, and the juice you prefs from them, pour upon 
the others half bruifed, but not fqueezed, in a tub for the pur- 
pofe, haying a tap at the bottom. Let the juice remain upon 
the apples three or four days. Then pull out your tap, and let 
the juice run into fome other veflel fet under the tub to receive 
it; and if it runs thick, as at the firft it will, pour it upon the 
apples again till you fee it runs clear; and, as you have a quan- 
tity, put it into your veflel; but do not force the cyder, but let 
it drop as long as it will of its own accord. Having done this, 
after you perceive that the fides begin to work, take a quantity 
of ifing-glafs, (an once willferve for forty gallons,) infufe this in 
fome of the cyder till it is diflblved ; put an ounce of ifinglafs to 
a quart of cyder, and when it is fo diflblved, pour it into the 
veflel, and flop it clofe for two days, or fomething more; then 
draw off the cyder into another veflel. This do repeatedly, till 
you perceive your cyder to be free from all manner of fediment, 
that may make it ferment and fret itfelf. After Chriftmas you 
may boil it. You may, by pouring water on the apples, and prefix 
ing them, make a pretty fmall cyder ; if it Ihould be thick and 
muddy, by ufing ifing-glafs, you may make it as clear as the reft. 
You muft diflblve the ifing-glafs over the fire till it be a jelly. 
Cole, 368. 
jFor fining Cyder. 
Take two quarts of Ikim-milk, for four ounces of ifing-glafs; 
cut the ifing-glafs in pieces, and work it luke-warm in the milk 
oyer the fire ; and when it is diflblved, put it cold into the 
hoglhead of cyder, and take a long flick and ftir it well from 
top to bottom for half a quarter of an hour. Cole, 369. THE ART OF BREWING, 
... t«• f 
\After it has fined. 
Take ten pounds of raifins of the fun, two ounces of turme- 
ric, and half an ounce of ginger beaten; then take a quantity 
of raifins, and grind them as you do muftard feed in a bowl, 
with a little cyder, and fo the reft of the raifins ; then fprinkle 
the turmeric and ginger among it j then put all into a fine can- 
vafs bag, and hang it in the middle of the hogfhead clofe, and 
Jet lie. After the cyder has ftood thus a fortnight, or a month, 
you may bottle it at your pleafure. Cole, 369. THE FAMIAY PHYSICIAN; 
O R, 
The Country Lady’s Benevolent Employment. 
Want of Appetite, 
IF want of appetite proceeds from errors in diet, or any other 
part of the patient’s regimen, It ought to be changed. If 
naufea and Teachings fliew that the ftomach is loaded with cru- 
dities, a vomit will be of fervice. After this, a gentle purge or 
two of rhubarb, or of any of the bitter purging falts, may be 
taken. The patient ought next to life fome of the ftomachic 
bitters infufed in wine. Though gentle evacuations be neceffary, 
yet ftrong purges and vomits are to be avoided, as they weaken 
the ftomach, and hurt digeftion. 
Elixir of vitriol is an excellent medicine in moft cafes of in- 
digeftion, weaknefs of the ftomach, or want of appetite. Twenty 
or thirty drops of it may be taken .twice or thrice a day, in a 
glafs of wine or water.- It may likewife be mixed with the 
tincture of the bark; one drachm of the former to an ounce of 
the latter, and two tea-fpoonfuls of it taken in wine or water, 
as above. 
The chalybeate waters, if drank in moderation, are generally 
of conftderable fervice in this cafe. The fait water has likewife 
good effects, but it muft not be ufed too freely. The waters 
qf Harrowgate, Scarborough, Moffat, and moft other fpas in 
Britain, may be ufed with advantage. We would ad vile all 
who are afflicted with indigeftion and want of appetite, to re- 
pair to thefe places of public rendezvous. The very change 
of air, and the cheerful company, will be of fervice; not to 
mention the exercife, diftipation, amufements, &c. Tljfot. 
Buchan. 
The Afthma. 
The paroxyfm of an afthma I muft leave to the phyfician j 
but as a palliative, nothing is of fo great importance in the 
afthma, as pure and moderately warm. air. Afthmatic people 
can feldom bear either the clofe heavy air of a large town, or 
the lharp, keen atmofphere of a bleak hilly country: a medium, 
therefore, between thefe is to be chofen. The air near a 
large town is often better than at a diftance, provided the pa- 
tierft be removed fo far as not to be affected by the fmoke.  THE FAMILY PHYSICIAN. 
Some afthmatic patients indeed breathe eafier in town than in 
the country; but this is feldom the cafe, cfpecially in towns 
where much coal is burnt. Afthmatic perfons who are obliged 
to be in town all day ought, at leaft, to deep out of it. Even 
this will often prove of great fervice Thofe who can afford It, 
ought to, travel into a warmer climate. Many aftmatic perfons 
who cannot live in England, enjoy very good health in the fouth 
of France, Portugal, Spain, or Italy. 
Exercife is likewife of very great importance in the afthma, 
as it promotes the digeftion, preparation of the blood, &c. The 
blood of aftmatic perfons is feldom duly prepared, owing to the 
proper action of the lungs being impeded. For this realon, 
fuch people ought daily to take as much exercife, either on foot, 
horfeback, or in a carriage, as they can bear. Buchan. 
Take afh-coloured ground liver-wort, cleaned, dried, and 
powdered, half an ounce; of black pepper, powdered, a quar- 
ter of an ounce. Mix thefe well together, and divide the pow- 
der into four dofes ; one pf which muft be taken every morning 
fafting, for four mornings fucceffively, in half an Englifh pint 
of cow’s milk, warm. 
Dr. Mead’s Prefcription for the Bite of a Mad Dog. 
After thefe four dofes are taken, the patient muft go into a 
cold bath, or cold fpring or river, every morning falling, for a 
month ; he muft be dipped all over, but not ftay in (with his 
head above water) longer than half a minute, if the water be 
yery cold. After this, he muft go in three times a week for a 
fortnight longer. 
Tne perfon muft be bled before he begins to ufe the medi- 
cine Dr. Mead aflerts, that he never knew this remedy fail, 
although he has tried it in a thoufand inftances. But Dr* 
Auchan, and fome others, fufpedt the Dodlor’s veracity in this 
particular. 
Burns, 
In flight burns, which do not break the fkin, it is cu'ftomary 
to hold the part near the fire, for a competent time; to rub it 
with fait; or to lay a comprefs upon it dipped in fpirits of wine 
Or brandy. But when the burn has penetrated fo deep as to 
blifter or break the fkin, it muft be drefled with fome of the 
fo lowing liniment;— 
Take equal parts of Florence oil, or of frefh drawn linfeed 
oil, and lune-water; fhake them well together in a wide- 
mouthed bottle, To as to form a liniment. It may either be 
fpread upon a cloth, or the parts affedted may be anointed with 
it twice or thrice a day ; or it may be drefled with the emollient 
and gently drying ointment, commonly called Turner’s cerate. 
his may be mixed with an equal quantity of frdh olive oil. THE FAMILY PHYSICIAN. 
329 
and fpread upon a foft rag, and applied to the part affefted. 
When this ointment cannot be had, an egg may be beat up with, 
about an equal quantity of the Tweeted falad oil. This will 
ferve very well till a proper ointment can be prepared. When 
the burning is very deep, after the firft two or three days, it 
fhould be drefled with equal parts of yellow haftlicum, and 3”«r- 
ner’s cerate, mixed together. 
When the burn is violent, or has occafioned a high degree 
of inflammation, and there is reafon to fear a gangrene or mor- 
tification, the fame means mu ft be ufed to prevent it as are re- 
commended in other violent inflammations. The patient, in 
this Cafe, muft live low7, and drink freely of weak diluting 
liquors. He muft likewife be bled, and have his body kept 
open. But if the burnt parts become livid or black- with other 
fymptoms of mortification, it will be neceffiary to bathe them 
frequently with warm camphorated Tpirits of wine, tindlure of 
myrrh, or other antifeptics, mixed with a decoction of the bark. 
In this cafe, the bark muft be taken internally, and the patient’s 
diet muft be more generous. Buchan. 
Colds. 
Colds are well known to be the effefts of an obftrufted per- 
foration. We fhall not fpend our time in enumerating all the 
various fymptoms of colds, as they are pretty generally known. 
It may not, however, be amifs to obferve, that almoft every 
cold is a kind of fever, which only differs in degree. 
No age, lex, or conflitution, is exempted from this difeafe; 
neither is it in the power of any medicine or regimen to prevent 
it. The inhabitants of every climate are liable to catch cold, 
nor can even the greateff circumfpe&ion defend them at all 
times from its attacks. Indeed, if the human body could be 
kept conftantly in an uniform degree of warmth, fuch a thing 
as catching cold would be impoffible; but as that cannot be 
effected by any means, the perforation muff be liable to many 
changes. Such changes, however, when fmall, do not affedt 
the health ; but, when great, they muft prove hurtful. 
When oppreffion of the breaft, a fluffing of the nofe, unufual 
wearinefs, pain of the head, &c. give ground to believe that 
the perfpiration is obftrufted, or, in other words, that the per- 
fon has caught cold, he ought immediately to leffen his diet, at 
leaft the ufual quantity of his folid food, and to ahflain from 
all flrong liquors. Inftead of fleffi, fifh, eggs, milk, and other 
nouriffiing diet, he may eat light bread pudding veal or chicken 
broth, panada, gruels, and fuch like. His drink may be water 
gruel fweetened with a little honey; an infufion of balm, or 
linfeed lharpened with the juice of orange or lemon; a decoc- 
tion of barley and liquorice with tamarinds, or any other coo 
diluting, acid liquor. THE FAMILY PHYSICIAN. 
Above all, his flipper fhould be light; as fmall poffet, or wa- 
ter gruel fweetened with honey, and a little toafted bread in it. 
If honey fhould difagree with the ftomach, the gruel may be 
fweetened with treacle or coarfe fugar, and fharpened with the 
jelly of currants. Thole who have been accuftomed to gene- 
rous liquors, may take wine whey inflead of gruel, which may 
be fweetened as above. 
The patient ought to be longer than ufual in bed, and to en- 
courage a gentle fweat, which is eafily brought on towards 
morning, by drinking tea, or any kind of warm diluting liquor. 
I have often known this practice carry off a cold in one day, 
which in all probability, had it been neglected, would have cofl 
the patient his life, or have confined him for home months. 
Would people facrificc a little time to eafe and warmth, and 
pracllfe a moderate degree of abflinence, when the firfl fymp- 
toms of a cold appear, we have reafon to believe, that mofl of 
the bad effects which flow from an obftrucled perfpiration, 
might be prevented. But after the clifeafe has gathered 
ftrength by delay, all attempts to remove it, often prove vain, 
A pleurify, a peripneumony, or a fatal confumption of the 
Jungs, are the common effects of colds, which have either been 
totally neglefled, or treated improperly. 
It is certain, however, that colds may be too much indulged. 
When a perfon, for every flight cold, {huts himfelf up in a 
warm room, and drinks great quantities of warm liquor, it may 
occafion fuch a general relaxation of the folids, as will not 
eafily be removed. It will therefore be proper, when the dif- 
eafe will permit, and the weather is mild, to join to the regimen 
mentioned above, gentle exercife; as walkii7g, riding on horfe- 
back; or in a carriage, S:c. An’obftinate cold, which no me- 
dicine can remove, will yield to gentle exercife, and a proper 
regimen of the diet. TijJoL Buchan. Fathergil. 
The Cholic. 
Gholics, which proceed from excefsand indigefdon, generally 
cure fhcmfelves, by occafioning vomiting or purging. Thefe 
difeharges are by no means to be flopped, but promoted by 
drinking plentifully of warm water, or \veak pofTet. When 
their violence is over, the patient may take a dofe of rhubarb, 
or any othey gentle purge, to carry off the dregs of his de- 
bauch. 
Cholics which are occafioned by wet feet, or catching cold, 
may generally be removed at the beginning, by bathing the feet 
and legs in warm water, and drinking fuch warm diluting 
liquors as will promote the perfpirat ion, as weak wine whey, or 
water gruel with a fmall quantity of fpirits in it, 
Thefc flatulent cholics, which prevail fo much among court- THE FAMILY PHYSICIAN. 
331 
try people, might generally be prevented, were they careful to 
change their clothes when they get wet. They ought likewifc 
to take a dram, or to drink fome kind of warm liquor, after eat- 
ing any kind of green trafh. We do not mean to recommend 
the pra&ice of dram-drinking, but in this cafe ardent fpirits 
prove a real medicine, and indeed the beft that can be adminis- 
tered. A glafs of good peppermint-water will have nearly the 
fame effect as a glafs of brandy, and in fqpie cafes is rather to 
be preferred. 
The bilious cholic is attended with very acute pains about the 
region of the navel. The patient complains of great third:, and 
is generally coftive. He vomits a hot, bitter, yellow-coloured 
bile, which being difcharged, feems to afford fome relief, but is 
quickly followed by the fame violent pain as before. As the 
dilfemper advances, the propenfity to vomit Sometimes increafes 
fo as to become almoft continual, and the proper motion of the 
inteftines is fo far perverted, that there are all the fymptoms of 
an impending iliac paffiqn. 
If the patient be young and ftrong, and the pulfe full and 
frequent, it will be proper to bleed; after which clyfters may- 
be adminiftered. Clear whey or gruel, Sharpened with the juice 
of lemon, or cream of tartar, mull be drank freely. Small 
chicken broth, with a little manna diffolved in it, or a flight 
decodlion of tamarinds, are likewjfe very proper; or any other 
thin, acid, opening liquor. 
In the bilious cholic, the vomiting is often very difficult to 
reftrain. When this happens, the patient may drink a decoc- 
tion of toafced bread, or an infufion of garden mint ip boiling 
water. Should thefe not have the deiired effeft, the faline 
draught, with a few drops of laudanum in it, may be given, and 
repeated according to the urgency of the fymptoms. A fmall 
quantity of Venice treacle may be fpread in form of a cataplafm, 
and applied to the pit of the ftomach, Clyfters, with a proper 
quantity of Venice treacle or liquid laudanum in them, may 
likewife be frequently adminiftered. 
The general treatment of the nervous cholic is fo nearly the 
fame with that of the iliac paffion, or inflammation of the guts, 
that we fliall not infift upon it. The body is to be opened by 
mild purgatives given in fmall dofes, and frequently repeated ; 
and their operation muft he aflifted by foft oily clyfters, foment- 
ations, &c. The caftor oil is reckoned peculiarly proper in 
this difeafe. It may both be mixed with the clyfters, and given 
by the mouth. Arbuthnot. Auchan, 
Confumption. 
This difeafe generally begins with a dry cough, which often 
continues for fome raoqths. If a difpofttion to vomit after eat- 332 
THE FAMILY PHYSICIAN. 
ing be excited by it, there is Hill greater reafon to fear an ap- 
proaching confumption. The patient complains of a more than 
ufual degree of heat, a pain and oppreftxon of the breaft, efpe- 
cially after motion ; his fpittle is of a faltifh tafte, and fome- 
times mixed with blood. He his apt to be fad : his appetite is 
bad, and his thirft great. There is generally a quick, foft, 
fmall pulfe : though fometimes the pulfe is pretty full, and rather 
hard. Thefe are the common fymptoms of a besinine con- 
fumption. 
Next to proper air and exercife, we would recommed a due 
attention to diet. The patient fhould eat nothing that is either 
heating, or hard of digeftion ; and his drink muft be of a foft 
and cooling nature. All the diet ought to be calculated to lef- 
fen the acrimony of the humours, and to nourifh and fupport 
the patient. For this purpofe he mufl keep chiefly to the ufe 
of vegetables and milk. Milk alone is of more value in this 
difeafe than the whole materia medico. 
I have known very extraordinary effects from affes milk in 
obdinate coughs, which threatened a confumption of the lungs; 
and do verily believe, if ufed at this period, that it would feldom 
fail; but if it be delayed till an ulcer is formed, which is gene- 
rally the cafe, how can it be expe&ed to fucceed ? 
Some extraordinary cures in confumptive cafes have been 
performed by women’s milk. Could this be obtained in fuf- 
flcent quantity, I would recommend it in preference to any 
other. If the patient can fuck it from the bread, it is better 
than to drink it afterwards. I knew a man who was reduced 
to fuch a degree of weaknefs in a confumption, as not to be 
able to turn himfelf in his bed His wife was at that time 
giving fuck, and his child happening to die, he fucked her 
breads, not with a view to reap any advantage from the milk, 
but to make her eafy. Finding himfelf, however, greatly 
benefited by it, he continued to fuck her till he became perfectly 
well, and is at prefent a drong and healthy man. 
Cows milk is mod readily obtained of any ; and though it 
may not be fo eafily digeded as that of affes or mares, it may 
be rendered lighter, by adding to at an equal quantity of barley- 
water, or allowing it to dand for fome hours, and afterwards 
taking off the cream. If it fhould, notwithdanding, prove heavy 
on the domach, a fmall quantity of brandy or rum, with a little 
fugar, may be added, which will render it both more light and 
pourifhing. 
For the patient’s drink, we would recommend infufions of 
the bitter plants, as ground-ivy, the leffer centaury, camomile 
flowers, or water trefoil. Thefe infufions may be drank at 
pleafure. They drengthen the domach, promote digedion, 
rectify the blood, and at the fame time anfvyer all the purpofes THE FAMILY PHYSICIAN. 
333 
of dilution *, and quench third: much better than things that 
are luicious or fweet. But if the patient fpits blood, he 
ought to ufe, for his ordinary drink, infufions or decoc- 
tions of the vulnerary roots, plants, &c. Steevens. Tijfot, 
Buchan. 
Chilblains. 
Chilblains often attack children in cold weather. They are 
generally occafioned by the feet or hands being kept wet or 
cold, and afterwards fuddenly heated. When children are cold, 
inftead of taking exercife to warm themfelves gradually they 
run to the fire. This occafions a hidden rarefaction of the 
humours, and an infraction of the veffels; which being often 
repeated, the veffels are, at laft, over-diftended, and forced to 
give way. 
To prevent it, violent cold and hidden heat muft be equally 
avoided. When the parts begin to look red and fwell the pa- 
tient ought to be purged, and to have the affeCted parts rubbed 
frequen ly with muftard and brandy, or fomething of a warm- 
ing nature. They ought likewife to be covered with flannel, 
and kept warm and dry. Some apply warm allies betwixt cloth 
to the fwelled parts, which frequently help to reduce them. 
When there is a fore, it muft be dreffed with Turner’s cerate, 
the ointment of tutty, the plafter of cerus, or fome other dry- 
ing ointment. Thefe fores are indeed trublefome, but feldom 
dangerous They generally heal as foon as the warm weather 
fets in. Buchan. 
CoJHvenefs. 
Coftivenefs is increafed by keeping the body too warm, and 
by every thing that promotes the perfpiration ; as wearing 
flannel, lying too long in bed, &c. Intenfe thought, and a 
fedentary life, are likewife hurtful. All the fecretions and ex- 
cretions are promoted by moderate excercife without doors, 
and by a gay, cheerful, fprightly temper of mind. 
Thofe who are troubled with coftivenefs, ought, if poffible, 
to remedy it by diet, as the conftant ufe of medicines for that 
purpofe is attended with many inconveniencies, and often with 
bad confequences. I never knew any one get into a habit of 
taking medicine for keeping the body open, who could leave it 
off. In time, the cuftora becomes neceffary; and generally 
ends in a total relaxation of the bowels, indigeftion, lofs of ap- 
petite, wafting of the ftrength, and death. 
When the body cannot be kept open without medicine, I 
would recommend gentle dofes of rhubard to be taken twice 
or thrice a week. This is not near fo injurious to the 
ftomach, as aloes, jalap, or the other draftic purgatives fo much 
in ufe. Infuftons of fenna and manna may likewife be taken, 
or half an ounce of foiubie tartar diffolved in water gruel.  THE FAMILY PHYSICIAN. 
About the fize of a nutmeg oflenltive electuary, taken 
or thrice a day, generally ahfwers the purpofe very well. CoU± 
377- 
Common Cough. 
A cough is generally the effect of a cold, which has either 
been improperly treated, dr entirely neglected. When it proves 
bhllinate, there is always reafon to fear the. confequences, as 
this fhews a weak Hate of the lungs* and is often the fore-run- 
ner of a cOnfnmption. 
When the cough is not attended with any degree of fever, 
and the fpittle is vifeid and tough, fharp peCloral medicines are 
to be adminiftered ; as gum ammoniac, fquills, &c. Two table 
fpoonfuls of the folution of gum ammoniac may be taken three 
or four times a day, more or lefs, according to the age or con- 
llitution of the patient. Squills may be given various ways ; 
two ounces of vinegar, the oxymel. Or the fynip, may be mixed 
with the fame quantity of Ample cinnamon Water; to which 
may be added an ounce of common water, and an ounce of bal- 
famic fynip. Two table fpoonfuls of this mixture may be taken 
three or four a day. 
A fyrup made of equal parts of lemon-juice, honey, and fu- 
gar-candy, is likewife very proper in this kind of cough. A ta- 
ble fpoonful of it may be taken at pleafure. 
In obftinate coughs, proceeding from a flux of humours 
upon the lungs* it will often be nec.effary, befldes expectorating 
medicines, to have recourfe to iffues, fetons, or fome other 
drain. In this cafe I have often obferved the mod happy 
effeCts from a Burgundy pitch plaifter applied between the 
fhouldcrs. I have ordered this Ample remedy in the moll 
obftinate coughs* in a great number of cafes, and in many 
different conftirutions, without ever knowing it fail to give 
relief* unlefs there were evident figns of an ulcer in the 
lungs. 
But coughs proceed from many cither caufcs belides deflux- 
ions upon the lungs. In thefe cafes the cure is not to be at- 
tempted by peCtoral medicines. Thus, in a cough proceeding 
from a foulnefs and debility of the ftomach, fyrups, oils, mucil- 
ages, and all kinds of balfamic medicines do hurt. Thcjlomach 
cough may be known from one that is owing to a fault in the 
lungs by this—that in the latter, the patient coughs whenever 
he infpires, or draws in his breath fully; but in the former, 
that does no happen. TiJJht. Buchan. Chambers. 
Cramps are often prevented or cured by comprefiion. Thus 
cramps in the legs are prevented, and fometimes removed, by 
tight bandages j and when convulllons arife from a flatulent 
didentkin of the intedines, or from fpalms beginning in them* 
The Cramp. THE FAMILY PHYSICIAN. 
they may be often leflened or cured, by making a pretty firong 
compreffion upon the abdomen, by means of a broad belt. A 
roll of brimftone held in the hands is frequently ufcd as a re- 
medy for cramps. Though this feems to owe its effects chiefly 
to imagination, yet, as it fometimes fucceeds, it merits a trial. 
When fpafms or convulfive motions arife from fharp humours 
in the ftomach and intcftines, no lafting relief can be procured 
till thefe are either corrected or expelled. The Peruvian bark 
has fometimes cured periodic convuifions after other medicines 
had failed. Cole, 378. 
Take of broom-feed, well powdered and fifted, one drachm ; 
let it fteep twelve hours in a glafs and an half of good rich 
white-wine, and take it in the morning falling, having firfk 
fhaken it fo, that the whole may be fwallowed. Walk after 
it, if you are able, or ufe what excercile you can without fitiguc, 
for an hour and an half*; after which you mull be fure to 
take two ounces of olive oil 5 and you mull not eat or drink 
any thing in lefs than half an hour, or an hour, after taking the 
oil. Repeat this every other day, or once in three days, and 
not oftener, till cured ; and do not let blood, or ufe any other 
remedy during the courfe. 
Nothing can be more gentle and fife than the operation of 
this remedy, and it often has little or no fendble one. If the 
dropfy is in the body, it difcharges it by urine, without any in- 
convenience ; if it is between the Ikin and flelh, it caufes blillers 
to arife on the legs, by which It will run off; but this does not 
happen to more than one in thirty ; and in this cafe no plaflers 
mull be ufed, for they would hinder the difcharge; but you 
mull apply red cabbage leaves. If the diforder is caufed by 
wind, it difpels the phlegm that retains the wind. It cures 
the dropfy in pregnant women, without injury to the mother 
or the irtfant. It alfo cures the aflhma, confumption, and dis- 
orders of the liver. It is good for bleeding at the nofe, and 
for venomous bites and poifons. 
The efficacy of the above remedy has been proved by the 
cure of upwards of fifty droplical women with child, and by 
that of more than three hundred other people of both fexes. 
The Dropfy. 
*lf the patient is too »weak to life other exercife after taking the 
powder, the body and limbs may be rubbed with a flannel, from time 
to time, during the hour and an half giving refl at intervals, accord- 
ing to Jlrengtb ; and indeed the practice of this exercife for fine mi- 
nutes, every night and morning, may he of great help. 
The quantities directed in the recipe have been given alike to men 
and to women ; and there never has been found renfon to think that 
they were too little for the one, or too much for the other. 336 
THE FAMILY PHYSICIAN. 
Not long fince, this recipe was recommended to a lady, who 
feemed to be in, or nearly in, the lad; flags of a dropfy. She 
was lb much fwoln, that flic appeared like a woman in the lad: 
month of her pregnancy, and her diforder had redded every 
thing that had been done for her by the faculty. She took 
the broom-feed, but could not take the whole of the oil; how- 
ever, in a very few months; her hufband wrote a letter of thanks 
for her fpeedy and dupidng recovery. 
Soon after, the report of this extraordinary cure induced an- 
other lady, who was afflicted with a dropfy, to -make trial of 
the remedy. She was not fo much fwoln as thd former lady, 
but die was exceedingly emaciated; and was fo weak, that fhe 
was carried like an infant into her carriage, when fhe went to 
take the air; and fhe had failed of relief from the advice of 
two of the mod eminent phydeians in London, who had pro- 
nounced it an afeites; with eheyded water. liappily they 
were too liberal minded to fet their faces againd the remedy, 
as fome others have dnee done, beciufe it was not of their 
acqua'ntance. This lady followed the directions of the re- 
cipe very exactly, and was redored to health in a few 
months. 
Thefe fucceffes induced the lady, at whofe dedre it is pub- 
lifhed, to recommend the remedy with avidity whenever occa- 
fton offered ; and it has pleafed God to crown her endeavours 
with fuch wonderful fuccefs, that fhe thinks fhe may venture 
to affirm, that fhe has never known it fail to cure, when taken 
according to the recipe and while there was any degree of 
drength remaining; and that it is almod as certain a fpecidc 
for the dropfy, as the bark is for the intermitting fever. Co/e; 
38°. 
The Gout. 
As there are no medicines yet known that will cure the gout, 
we fhall condne our obfervations chiefly to regimen, both in 
and out of the ft. 
In the fit, if the patient be young and ftrong, his diet ought 
to be thin and cooling, and his drink of a diluting nature j but 
when the conftiturion is weak, and the patient has been accuf- 
tomed to live high, this is not a proper time to retrench. In 
this cafe, he muft keep nearly to his ufual diet, and fhould take 
frequently a cup of ftrong negus, or a glafs of generous wine. 
Wine whey is a very proper drink in this cafe, as it promotes: 
the perforation without greatly heating the patient. It will 
anfwer this purpofe better, if a tea-fpoonful offal volatile olsofutn, 
or fpirits of hartfhorn, be put into a cup of it twice a day. It 
will likewife be proper to give atbed- ime, a tea-fpoonful of 
the volatile tin&ure of guaiacum, in a large draught of warm THE FAMILY PHYSICIAN. 
337 
wine whey. This will greatly promote perforation through the 
night. . . __ • 
Many things will fhorten a fit of the gout, and fonie will 
drive it oft* all together ; but nothing has yet been found which, 
will do this with fafety to the patient. In pain, we eagerly 
grafp at any thing that promifes immediate eafe, and even ha~ 
zard life itfelf for a temporary relief. , This is the true reafoxi 
why fo many infallible remedies have been propofed for the gout, 
and why finch numbers have loft their lives by the ufe of them. 
It would be as imprudent to ftop the fmall-pox from rifing, and 
to drive it into the blood, as to attempt to repel the gouty 
matter after it has been thrown upon the extremities! The 
latter is as much an effort of nature to free herfelf from an 
offending caufe as the former, and ought equally to be pro- 
moted. 
After the fit is over, the patient ought to take a gentle dofe 
®r two of the bitter tincture of rhubarb, or fome other warm 
ftomachic purge, He.fhould alfq drink a weak infufion of fto- 
machic bitters in fmall wine or ale, as the Peruvian bark, with, 
cinnamon, Virginian fn'ake-root, and orange-peel. The diet at 
this time fhoulcl be light, but nourifhing ; and gentle exercife 
ought to be taken on horfeback, or in a carriage, Sydenham. 
Tiffot, BuchaH. 
The Gravel and Stone. 
Perfons afHiifted with the gravel or (tone, fhould avoid all— 
ihents of a windy or heating nature, as fait meats, four fruits, 
&c. Their diet ought chiefly to cdnfifl of fuch things as tend 
to promote the fecretiOn of Urine, and to keep the body open. 
Artichokes, afparagus, fpinach, lettuce, parfley, fuccory, pur- 
flane, turnips, potatoes, carrots, and radifhes, may be fafely eat. 
Oniorts, leeks, and-celery, are, in this cafe, reckoned medicinal. 
The mbft proper drinks are whey, butter-milk, milk arid wa- 
ter, barley-water, decodlions of the roots Of riiarfh mallows, par- 
ley, liquorice, or of Other mild mucilaginous vegetables, as lin- 
feed, limetree-buds, or leaves, &c. If the patient has been ac- 
cuffomed to generous liquors, lie may drink finall gin punch 
without acid. 
I}r. Whyte adyifes patients who are fubjeft to frequent fits 
of the gravel in the kidnies, but have no ftone in the bladder, to 
drink every morning, two of three hourS before breakfaft, an 
Englifh pint of oyfter or cockle-fhell lime-water; The doctor 
very juftly obferves, that though this quantity might be too 
fmall to have any fenfible effect in diflblving a ftone in the 
bladder, yet it may very probably prevent its growth. 
When a ftone is formed in the bladder, the docftor recom- 
mends Alicant foap, oyfter or cockle-fhell lime-water, to be 
taken in the following manner ;—The patient muft fwallow, 
every day, in any form that is leaft difagreeable,' an ounce oJF 338 
THE FAMILY PHYSICIAN. 
the internal part of Alicant fo?p, and drink three Of four 
Englifh pints of oyfier or cockle-lhell lime-water. The foap is 
to be divided into three dofes ; the larged to be taken fading 
in the morning early, the fecond at noon ; and the third at 
feven in the evening; drinking after each dofe a large 
draugh of the lime water; the remainder of which he may 
tr.ke any time betwixt dinner and fupper, inftead of other 
liquors. 
The patient fhould begin with a fmaller quantity of the lime- 
water and foap than that mentioned above j at fird, an Englifh 
pint of the former, and three drachms of the latter, may be 
taken daily. This quantity, however, he may increafe by de- 
grees, and ought to perfevere in the ufe of thefe medicines, 
efpecially if he finds any abatement of his complaints, for feveral 
months; nay, if the done be very large, for years. It may like- 
wife be proper for the patient, if he be feverely pained, not 
only to begin with the foap and lime-water in fmall quantities, 
but to take the fccond or third lime-water indead of the fird. 
However, after he has been accudomed to thefe medicines, he 
may not only take the fird water, but, if he finds he can eafily 
bear it, heighten its didblving power dill more, by pouring it a 
fecond time on frefh calcined fhells. 
The caudic alkali, or foap-lees, is the medicine chiefly in 
vogue at prefent for the done. It is of a very acrid nature, and 
ought therefore to be given in fome gelatinous or mucilaginous 
liquor ; as veal broth, new milk, linfeed-tea, a folution of gum 
arabic, or a decoftion of marfh-mallow roots. The patient 
mud begin with fmall dofes of the lees, as thirty or forty 
drops, and increafe by degrees, as far as the domach will 
bear it. 
The only other medicine which I fhall mention is the uva urfi. 
It has been greatly extolled of late both for tfie gravel and done. 
It feems, however, to be in all refpe£ls inferibr to the foap and 
lime-water j but it is lefs difagreeable, and has frequently, to 
my knowledge, relieved gravelly complaints. It is generall taken 
in powder from half a drachm to a whole drachm, two or three 
times a day. It may, however, be taken to the quantity of fe- 
ven or eight drachms a day, with great fafety and good edcdl, 
Buchan. 
When an infant is troubled with gripes, it ought not at firft 
to be dofed with brandy, fpiceries, and other hot things *, but 
fhould have its body opened with an emollient clyfter, and, at 
the fame time, a little brandy may be rubbed on its belly with a 
warm hand before the fire. I have feldom Teen this fail to eafe 
the gripes of infants. If it fhould happen, however, not to fuc- 
ceed, a little brandy, or other fpirits, may be mixed with thrice 
the quantity of warm water, and a tea-fpoonful be given fre- 
The Gripes in Children. THE FAMILY PHYSICIAN. 
tpiently, till the infant be caller. Sometimes a little pepper' 
mint water will anfwer this purpofe very well. 
’T.h'e Hooping, or Chin Cough. 
One of the moft effectual remedies in the chin-cough,is change 
of air. This often removes the malady, even when the change 
feems to be from a purer, to a lefs wholefome air. This may, in 
fome meafure, depend on the patient’s being removed from the 
place where the infection prevails; Moft of the difeafes of chil- 
dren are infectious ; nor is it at all uncommon to find the chin- 
cough prevailing in one town or village, when another, at a very 
fmall diftance, is quite free from it. But whatever be the caufe, 
we are fure of the faCl. No time ought therefore to be loft in 
removing the patient to fome diftance from the place where 
he got the difeafe, and, if poflible, into a more pure and warm 
air. 
When the difeafe proves violent, and the patietit is in danger 
of being fuffocated by the cough, he ought to be bled, efpecially 
if there be a fever, with a hard full pulfe. But as the chief in- 
tention of bleeding is to prevent an inflammation of the lungs, 
and to render it more fafe to give vomits, it will feldbm be ne~ 
cefTary to repeat the operation ; yet if there be fymptoms of an 
inflammation of the lungs* a fecond, or even a third bleeding, 
may be requifite. 
The body ought to be kept gently open. The beft medicines 
for this purpofe are rhubarb and its preparations, as the fyrup, 
tihifture, &c. Of thefe a tea-fpoonful or two may be given to 
an infant twice or thrice a day, as there is occafion. To fuch 
as are farther advanced, the dofe muff be proportionally increaf- 
ed, and repeated till it has the defired eflfefl. Thofe who cannot 
be brought to take the bitter tinfhire, may have ah infuflon of 
ienna and prunes, fweetened with manna, coarfe fugar, or ho- 
hey} or a few grains of rhubarb mixed with a tea-fpoonful or 
two of fyrup, or currant jelly, fo as to difguife the tafte. Moft 
children are fond of fyrups and jellies, and feldom refufe evenra 
difagreeable medicine when mixed with them,, 
The garlic ointment is a well-known remedy in North Bri- 
tain for the chin-cough. It is made by beating in a mortar, garli* 
with an equal quantity of With this the foies of the 
feet may be rubbed twice or thrice a day; but the beft method 
is to fpread it upon a rag, and apply it in the form of a plafter6 
It fhould be renewed every night and morning at leaft, as the 
garlic foon loofes its virtue. This is an exceeding good medi- 
cine, both in the chin-cough, and in moft Other coughs of 
an obftinate nature. It ought not, however, to be ufed when 
the patient is very hot and feverifh, left it fhould inereafe thefe 
fymptoms.  THE FAMILY PHYSICIAN. 
The feet fhould be bathed once in every two or three days In 
lukewarm water j and a Burgundy-pitch plafter kept conftantly 
between the ftioulders. But when the difeafe proves very vio- 
lent, it will be neceffary, inhead of it, to apply a bliftering- 
plafter, and keep the part open for fome time with Blue oint- 
ment. 
When the difeafe is prolonged, and the patient is free from a 
fever, the Peruvian bark, and other bitters, are the moft proper 
medicines. The bark may be either taken in fubftance, or in 
a decoction or infufion, as is moft agreeable. For a child, ten, 
fifteen, or twenty grains, according to the age of the patient, 
may be given three or four times a day. For an adult, half a 
drachm, or two fcruples, will be proper. Some give the extradl 
of the bark with cantharides; but to manage this, requires a 
confiderable attention. It is more fafe to give a few grains of 
caftor along with the bark. A child of fix or feven years of 
age may take feven or eight grains of caftor, with fifteen grains 
of powdered bark, for a dofe. This may be made into a mix- 
ture with two or three ounces of fimple-diftilled water, and a 
little fyfup, and taken three or four times a day. Buchan, 
Chambers. 
The ’Jaundice. 
This difeafe is firft obfervable in the white of the eye, which 
appears yellow. Afterwards the whole fkin puts on a yellow 
appearance. The urine too is of a faffron colour, and dyes a 
white cloth of the fame colour. There is likewife a fpecies of 
this difeafe called the black jaundice. 
If the patient be young, and the difeafe complicated with no 
other malady, it is feldom dangerous \ but in old people, where 
it continues long, returns frequently, or is complicated with the 
dropfy, or hypochondriac fymptoms, it generally proves fatal. 
The black jaundice is more dangerous than the yellow. 
If the patient be young, of a full fanguine habit, and com- 
plains of pain in the right llde, about the region of the liver, 
bleeding will be neccffary. After this a vomit muft be admi- 
niftered ; and if the difeafe proves obftinate, it may be repeated 
once or twice. No medicines are more beneficial in the jaun- 
dice than vomits, cfpecially where it is not attended with in- 
flammation. Half a drachm of ipecacuanha, in powder, will 
be a fufficicnt dofe for an adult. It may be wrought off with 
weak camomile tea, or lukewarm water. The body muft like- 
wife be kept open, by taking a fufficient quantity of Caflile 
foaP* , . 
I have known Harrowgate fulphur-water cure the jaundice 
of very long handing. It fhould be ufed for feme weeks, and 
the patient muft drink and bathe. 
The foluble tartar is a very proper medicine in the jaundice. THE FAMILY PHYSICIAN. 
A drachm of it may be taken every night and morning In a cup 
of tea or water-gruel. If it does not open the body, the dofe 
may be increafcd. A very obftinate jaundice has been cured 
by {wallowing raw eggs. 
Perfons fubjecl to the jaundice, ought to take as much ex- 
crcife as poilible, and to avoid all heating and aftringent ali- 
ments. Buchan. 
The Itch. 
The iteh is feldom a dangerous difeafe, unlefs where it is 
rendered fo by negleft, or improper treatment. If it be {of- 
fered to continue too long, it may vitiate the whole mafs of 
humours; and if it be fuddenly drove in, without proper eva- 
cuations, it may occafion fevers, inflammations of the vifcera, 
and other internal diforders. 
The bell medicine yet known for the itch, is fulphur, which 
ought to be tiled both externally and internally. The parts 
rnolf affefted may be rubbed with an ointment made of the 
flowers of fulphur, two ounces; crude fal ammoniac, finely 
powdered, two drachms ; hog’s lard or butter, four ounces; if 
a fcruple or half a drachm of the eflence of lemon be added, it 
will entirely take away the difagreeable fmell. About the bulk 
of a nutmeg of this may be rubbed upon the extremities at 
bed-time, twice or thrice a week. It is feldom neceflary to 
rub the whole body; but when it is, it ought not to be done all 
at once, as it is dangerous to flop too many pores at the fame 
time. 
Before the patient begins to ufe the ointment, he ought, if 
he be of a full habit, to bleed, or to take a purge or two. It 
will likewife be proper, during the ufe of it, to take every 
morning as much of the flower of brimfrone and cream of 
tartar, in a little treacle or new milk, as will keep the body 
gently open. He fhould beware of catching cold, fhould wear 
more clothes than ufual, and take every thing warm. The 
fame clothes, the linen excepted, ought to be worn all the time 
of ufing the ointment; and fuch clothes as have been worn 
while the patient was under the difeafe, are not to be ufed 
again, unlefs they have been fumigated with brimftone, and 
thoroughly cleaned, otherwife they will communicate the in- 
fection anew*. Pringle. 
* Sir John Pringle ohferves, that, though this difcnfe may feem 
trifiingy there is no one in the army that is more troublefome to curty 
ns the infection often lurks in clothes, &c. and breaks out a fecondy or 
even a third time. The fame inconveniency occurs in private families, 
unlefs particular regard is paid to the changing or tie ailing of their 
clothes, which lajl is by no means an eafy operation.  THE FAMILY PHYSICIAN. 
A Diarrhea, or Loofenefs. 
A loofenefs, in many cafes, is not to be conlidered as a difp 
cafe, but rather as a falutary evacuation. It ought, therefore, 
never to be flopped, unlefs when it continues too long, or evi- 
dently weakens the patient. As this, however, fometimes hap- 
pens, I fhall point out the mofl common caufes of a loofenefs, 
with the proper method of treatment. 
When a loofenefs is occafioned by catching cold, or an ob~ 
flrudled perfpiration, the patient ought to keep warm, to drink 
freely of weak diluting liquors, to bathe his feet and legs fre- 
quently in lukewarm water, to wear flannel next his ikin, and 
to take every other method to reflore the perfpiration. 
In a loofenefs which proceeds from excefs or repletion, a 
vomit is the proper medicine. Vomits not only cleanfe the 
flomach, but promote all the fecretions, which render them of 
great importance in carrying off a debauch. Half a drachm 
of ipecacuanha, in powder, will anfwer this purpofe very well. 
A day or two after the vomit, the fame quantity of rhubarb 
may be taken, and repeated two or three times, if the loofenefs 
continues. The patient ought to live upon light vegetable 
food of eafy digeflion, and to drink whey, thin gruel, or barley 
water. 
A loofenefs, occafioned by the obftruftion pf any cuftomary 
evacuation, generally requires bleeding. If that does not fuc- 
ceed, other evacuations may be fubftituted in the room of thofe 
which are obftru&ed. At the fame time every method is to be 
taken to reftore the ufual difcharges, as not only the cure of 
the difeafe, but the patient’s life may depend on this. 
A periodical loofenefs ought never to be flopped. It is al- 
ways an effort of nature to carry off forae offending matter, 
which, if retained in the body, might have fatal effects. Chil- 
dren are very liable to this kind of loofenefs, efpecially while 
toothing. It is, however, fo far from being hurtful to them, 
that fuch children generally get their teeth with lefs trouble. 
If thefe loofe ffools fhould at any time prove four or griping, 
a tea-fpoonful of magnefia alba, with four or five grains of rhu- 
barb, may be given to the child in a little panada, or any other 
food. This/if repeated three or four times, will generally cor- 
rect the acidity, and carry off the griping ftools. 
From whatever caufe a loofenefs proceeds, when it is found 
neceffary to check it, the diet ought to confift of rice boiled 
with milk, and flavoured with cinnamon; rice-jelly; fago, 
with red port j and the lighter forts of flefh meat roafted. 
The drink may be thin water-gruel, rice-water, or weak broth 
made from lean veal, or with a fheep’s head, as being more 
slatinous than mutton, beef, or chicken broth, Buchan. THE FAMILY PHYSICIAN. 
Objlruclions in young Girls. 
After a female has arrived at that period of life when the 
menfes ufually begin to flow, and they do not appear, but, on 
the contrary, her health and fpirits begin to decline, I would 
ad vile, inftead of Ihutting the poor girl up in the houfe, and 
doling her with fteel, afafoetida, and other naufeous drugs, to 
place her in a fltuation where fhe can enjoy the benefit of free 
air and agreeable company. There let her eat wholefome 
food, take fufficient exercife, and amufe herfelf in the mod 
agreeable manner; and we have little reafon to fear, but Na- 
ture, thus aflifted, will do. her proper work. Indeed fhe fel- 
dom fails, unlefs where the fault is on our fide. 
This difeharge, in the beginning Is feldom fo inftantaneous 
as to furprife females unawares. It is generally preceded by 
fymptoms which foretel its approach; as a fenfe of heat, weight, 
and dull pain in the loins ; diftention and hardnefs of the breafts; 
head-ach ; lofs of appetite ; laflitude; palenefs of the counte- 
nance; and fometimes a flight degree of fever. When thefe 
fymptoms appear about the age at which the menftrual flux 
ufually begins, every thing fhould be carefully avoided which 
may obftrudl' that neceflary and falutary evacuation; and all 
means ufed to promote it; as fitting frequently over the fleam 
of warm water, drinking warm diluting liquors, See. 
After the menfes have once begun to flow, the greateft care 
fhould be taken to avoid every thing that may tend to obftrudt 
them. Females ought to be exceedingly cautious of what they 
eat or drink at the time they are out of order. Every thing 
that is cold, or apt to four on the ftomach, ought to be avoided; 
as fruit, butter milk, and fuch like. Fifh, and all kinds of food 
that are hard of digeftion, are alfo to be avoided. As it is im- 
poflible to mention every thing that may difagree with indivi- 
duals at this time, I would recommend it to every female to be 
very attentive to what difagrees with herfelf, and carefully to 
avoid it. 
From whatever caufe this flux is obftrufted, except in the 
ftate of pregnancy, proper means fhould be ufed to reftore it. 
For this purpofe I would recommend fu ffi dent exercife in a 
dry, open, and rather cool air ; wholefome diet, and if the 
body be weak and languid, generous liquors; alfo cheerful 
company, and all manner of amufements. If thefe fail, re- 
courfe muft be had to medicine. 
When obftruftions proceed from a weak relaxed date of the 
folids, fuch medicines as tend to promote digeftion, to brace the 
folids, and allift the body in preparing good blood, ought to be 
ufed. The principal of thefe are iron and the Peruvian bark, 
with all other bitter and aftringent medicines. Filings of iron 
maybe infufed in wine or ale, two or three our.c:s to an Eng- 344 
THE FAMILY PHYSICIAN. 
lifh quart, and after it has flood for two or three weeks, it may 
be filtered, and about half a wipe glafs of it taken twice a day: 
or prepared fteel may be taken in the dpfe of half a drachm, 
mixed with a little honey pr treacle, three or four times a day. 
The bark, and other bitters, may be either taken in fubftancc 
or infufion, as is moft agreeable to the patient. 
But the menflrual flux may be too great as well as tpo final]. 
When this happens, the patiept becomes weak, the colour pale, 
the appetite and digeflion are bad, apd ogdematous fwellings of 
the feet, dropfies, and confumptions enfue This frequently 
happens to women about the age of forty-five and fifty, and is 
very difficult to cure. It may prpceed frpm a fedentary life, a 
full diet, confifting chiefly of falted, high feafoned, or acrid 
food; the ufe of fpirituous liquors; exceffive fatigue; relax- 
ation ; a diflplved ftate of the blood j Yiplent paffiops of the 
mind, &c. 
The treatment of this difeafe mu ft be varied according to its 
caufe. When it is occafioned by any error in the patient’s re- 
gimen an oppofite courfe to that which induced the diforder, 
jnuft be purfued, and fitch medicines taken as have a tendency 
to rcftrain the flux, and counteract the morbid affeftions of the 
fyftem from whence it proceeds. Arhuthnot. 
The Bleeding and Blind Piles. 
A difcharge of blood from the hoemorrhoidal vefiels, is calr 
led the bleeding piles. When the vefiels only fvvell and dif- 
charge no blood, but are exceeding painful, the difeafe is cal- 
led the blind piles. 
A blood from the anus is not always to be treated as a 
dlfeafe. It is even more falutary than bleeding at the nofe, 
and often prevents or carries off difeafes. It is peculiarly bcr 
neficial in the gout, rheumatifm, afthma, and hypochondriacal 
complaints j and often proves critical in colics and inflamma- 
tory fevers. ' ° 
In the management of the patient, regard muft be had to his 
habit of body, his age, ftrength, and manner of living. A dif- 
charge which might be exceiflye, and prove hurtful to one, 
may be very moderate, and even falutary to another. That 
only is to be efteemed dangerous which continues too long, 
and is in fuch quantity as to wafte the patient’s ftrength, hurt 
digeftion, nutrition, and other functions neceflary to life. 
When this is the cafe, the difcharge muft be checked by a 
proper regimen, and aftringent medicines, The diet muft be 
cool, but nourifhing, confifting chiefly of bread, milk, cooling 
vegetables, and broths. The drink may be chalybeate water, 
orange whey, decoctions or infufions of the aftringent and mu- 
cilaginous plants, as the tormentil root, biftort, the marfhe 
mallow roots, &c. THE FAMILY PHYSICIAN. 
345 
The Peruvian bark is likewife proper in this cafe, both as a 
flrengthener and aftringent: half a drachm of it may be taken 
in a glafs of red wine, lharpened with a few drops ol the elixir 
of vitriol, three or four times a day. 
The bleeding piles are fometimes periodical, and return re- 
gularly once a month, or once in three weeks. In this cafe 
they are always to be confldered as a falutary difeharge, and by 
no means to be flopped. Some have entirely ruined their 
health by hopping a periodical dilcharge of blood from the 
hoemorrhoidal veins. 
In the blind piles, bleeding is generally of ufe. The diet mull 
be light and thin, and the drink cool and diluting. It is like- 
wife neceffary that the body be kept gently open. This may 
be done by fmall dofes of the flowers of brimflone and cream 
of tartar. They may be mixed in equal quantities, and a tea- 
Jfpoonful taken two or three times a day, or ofteper if necelFary. 
Or an ounce of the flowers of brimflone, and half an ounce of 
purified nitre, may be mixed with three or four ounces of the 
lenitive ele£tuary, and a tea-fpoonful of it taken three pr four 
times a day. 
Various ointments, and other external applications, are re- 
commended in the piles ; but I do not remember to have feen 
any effects from thefe worth mentioning. Their principal ufe 
h to keep the part moift, which may be done as well by a Toft 
poultice, or an emollient cataplafm. When the pain however, 
is very great, a liniment made of two ounces of emollient oint- 
ment, and half an ounce of liquid laudanum, beat up with the 
yolk of an egg, may be applied. Tiffot. Buchan. 
In general it proceeds from the fame caufcs as other inflam- 
matory diforders, viz. an obflrufted perfpiration, or whatever 
heats or inflames the blood. An inflammation of the throat is 
often occafioned by omitting fome part of the covering ufually 
worn about the neck, by drinking cold liquor when the body is 
warm, by riding'or walking againif a cold northerly wind, or 
any thing that greatly cools the throat, and parts adjacent. It 
may likewife proceed from the neglefl of bleeding, purging, or 
any other cuttomary evacuation. 
The inflammation of the throtft is evident from infpe£lion, 
the parts appearing red and fwelJed; befldes, the patient com- 
plains of pain in 1 wallowing. His pulfe is quick and hard, 
with other fymptoms of a fever, if blood be let, it is generally 
covered with a tough coat of a whitifh colour, and the patient 
fpits a tough phlegm. ' As the fwelling and inflammation in- 
creafe, the breathing and fvVallowing become more difficult; 
the pain aflects the ears *, the eyes generally appear red, and 
the face fwells. The patient is often obliged to keep himfelf 
The or Inflammation of the Throat,  THE FAMILY PHYSICIAN. 
5n an ereft pofture, being in clanger of fuffocation; there is a 
conftant naufea, .or inclination to vomit, and the drink, inftead 
of pafllng into the ftomach is often returned by the nofc. The 
patient is frequently ftarved at laft, merely from an inability to 
fwalldw any kind of food. 
When the breathing is laborious, with ftraitnefs of breaft and 
anxiety, the danger is great. Though the pain in fwallowiug 
be very great, yet while ,the patient breathes eafy, there is not 
fo much danger. An external fwelling is no unfavourable 
fymprom; but if It fuddenly falls, and the difeafe affedls the 
breaft, the danger is very great. When a quinfey is the confe- 
quence of fome other difeafe, which has already weakened the 
patient, his fituation is dangerous. A frothing at the mouth, 
with a fwelled tongue, a pale, ghaftly countenance, and coldnefs 
of the extremities, are fatal fymptoms. 
It is highly neceffary that the patient be kept eafy and quiet. 
Violent aftc£tions of the mind, or great efforts of the body, may 
prove fatal. He fhould never even attempt to fpeak but in a 
low voice. Such a degree of warmth as to promote a conftant, 
gentle fweat, is proper. When the patient is in bed, his head 
ought to be raifed a little higher than ufual. 
It is peculiarly necefTary that the neck be kept warm ; for 
which purpofe feveral folds of foft flannel may be wrapped 
round it. That alone will often remove a flight complaint of 
the throat, efpecially if applied in due time. We cannot here 
omit obferving the propriety of a cuflom which prevails among 
the peafants of this country :■—when they feel any uneailneis 
of the throat, they wrap a hocking about it all night. So effec- 
tual is this remedy, that in many places it paffes for a charm, 
and the flocking is applied with particular ceremonies. The 
cuflom, however, is undoubtedly a good one,, and fhould never 
be neglected. When the throat has been thus wrapped up all 
night, it rauft not be expofed to the cold air through the day, 
but an handkerchief or a piece of flannel, kept about it till the 
inflammation be removed. 
The jelly of black currants is a medicine very much in efteem 
for complaints of the throat; and indeed it is of Tome ufe. It 
ihould be almolf conftantly kept in the mouth, and fwallowed 
down leifurely. It may likewife be mixed in the patient’s 
drink, or taken any other way. When it cannot be obtained, 
the jelly of red currants, or of mulberries, may be ufed in its 
Head. 
Gargles for the throat are very beneficial. They may be 
made of fage tea, with a little vinegar and honey, or by adding 
to half an Englilh pint of the pectoral deco&ion, two or three 
fpoonfuls of honey, and the fame quantity of currant jelly. 
This may be ufed three or four times a day i and if the patient THE FAMILY PHYSICIAN. 
be troubled with tough vifcid phlegm, the gargle may be ren- 
dered more fbarp and cleandng, by adding to it a tea-fpoonful 
of the fpirit of Jal ammoniac. Some recommend gargles made 
of a decoction of the leaves or bark of the blackberry bufh; 
but where the jelly can be had, this is unneccflary, 
An inflammation of the throat being a mod acute and dan- 
gerous didemper, which fometimes takes off the patient very 
fuddenly, it will be proper, as foon as the fymptoms appear, to 
bleed in the arm, or rather in the jugular vein, and to repeat 
the operation as circumftances require. 
It fometimes happens, before the ulcer breaks, that the fweh 
ling is fo great as entirely to prevent any thing from getting 
down into the ftomach. In this cafe, the patient mufh inevi- 
tably perifh, unlefs he can be fupported in fome other way. 
This can only be done by nourifliing clyders of broth, or gruel, 
with milk, &c. Patients have often been fupported by thefe 
for feveral days, till the tumour has broke j and afterwards 
they have recovered. Huxhcnn. Fothergill. 
Fhe PJoeumatifm. 
The acute rheumatifm commonly begins with wearinefs, 
fhivering, a quick pulfe, redlefsnefs, third, and other fymptoras 
of a fever. Afterwards the patient complains of flying pains, 
which'are increafed by the lead; motion. Thefe at lad fix in 
the joints, which are often attended with dwelling and inflam- 
mation. |f blood be let in this difeafe, it has generally the 
lame appearance as in the pleurify. 
In this kind of rheumatifm, the treatment of the patient Is 
nearly the fame as in an acute or inflammatory fever. 
The chronic rheumatifm is feldom attended with any confi- 
derable degree of fever, and is generally confined to dome par- 
ticular part of the body, as the Ihoulders, the back, or the loins. 
There is feldom any inflammation or dwelling in this cafe. 
Perfons in the decline of life are mod lubjeft to the chronic 
rheumatifm. In fuch patients it often proves extremely obdi- 
nate, and fometimes incurable. 
In this kind of rheumatifm, the regimen fhould be nearly 
the fame as in the acute. Cool and diluting diet, confiding 
chiefly of vegetable fubftances, as ftewed prunes, coddled ap- 
ples, currants or goofeberries boiled in milk, is mofl: proper. 
Arbuthnot fays, “ If there be a fpecific In aliment for therheu- 
« matifm, it is certainly whey j” and adds, “ that he knew a 
t( perfon fubjeft to this difeafe, who could never be cured by 
« any other method but a diet of whey and bread,” He like- 
wife fays, C( that cream of tartar in water gruel, taken for 
& feveral days, will eafe rheumatic pains confiderably. This I  the family physician. 
have often experienced, but found it always more efficacious 
when joined with gum guaiacum. 
What I have generally found anfwer better than either of 
thefe, in obflinate flxed rheumatic pains, is the warm plaflert 
made as follows: “ Take of gum plaftcr, one ounce j bliflering 
et plafler, two drachms j melt them together over a gentle fire.” 
I have likewife known a plafler of Burgundy pitch, worn for 
fome time on the part affefted, give great relief in rheumatic 
cafes. Dr. Alexander fays, *« He has frequently cured many 
“ obflinate rheumatic pains, by rubbing the part affe&ed with 
ct tineflure of cantharides ” When the common tincture did 
not facceed, he ufed it of a double or treble flrength. Cup- 
ping upon the part affected is likewife very often beneficial, 
and is greatly preferable to the application of leeches. 
There are feveral of our own domeflic plants which may be 
ufed with advantage in the rheumatifm. One of the heft, is 
the white mujlard. A table fpoonful of the feed of this plant 
may be taken twice or thrice a day., in a glafs of water or fmall 
wine. The water trefoil is likewife of great ,ufe in this com- 
plaint. It may be infufed in ale or wine, or drank in form of 
tea. The ground-ivy, camomile, and feveral other bitters, are 
alfo beneficial, and may be ufed in the fame manner. No be- 
riefit however is to be experienced from thefe, unlefs they be 
taken for a confiderable time. Tir(flat. Arhuthtiof. 
The Rickets. 
As this difeafe is often attended with evident figns of weak- 
nefs and relaxation, our chief aim in the cure muff be to brace 
and ftrengthen the folids, and to promote digeftion and the 
due preparation of the fluids. Thefe important ends will be 
befl: anfwcred by wholefome nourifhing diet, fuited to the age 
and ftrength of the patient, open dry air, and fufficient exer- 
cife. If the child has a bad nurfe, Avho either negleffs her 
duty or does not. under flan d it, fhe fiiould be changed. If the 
feafon be cold, the child ought to be kept warm •, and when 
the weather is hot, it ought to be kept cool *, as fweating is 
apt to weaken it, and too great a degree of cold has the fame 
efleff. The limbs ihould be rubbed frequently with a warm 
hand, and the child kept as cheerful as poflible. 
The diet ought to be dry and nourifhing, as good bread, 
roafled flcfli, &c. Bifcuit is generally reckoned the befl: bread, 
and pigeons, pullets, veal, rabbits, or mutton, roafled or min- 
ced, are the mod proper flefh. If the child be too young for 
fiefh meats, he may have rice, millet, or pearl barley, boiled 
with raiflns, to which may be added a little wine and fpice. 
His drink may be good claret, mixed with an equal quantity of 
water. Thofe who cannot afford claret, may give the child 
now and then a wine-glafs of mild ale, or good porter. The family physician. 
Sometimes iffues have been found beneficial in this difeafe. 
They are peculiarly neceflary for children who abound with 
grofs humours. An infufion of the Peruvian bark, in wine or 
ale, would be of fervicc, were it pofiible to bring children to take 
it. I might here mention many other medicines which have? 
been recommended for the rickets ; but as there is far more 
danger in trulling to thefe, than in neglecting them altogether, 
I chufe rather to pafs them over, and to recommend a proper 
regimen as the thing chiefly to be depended upon. Buchan. 
The Scurvy. 
This difeafe may be known by unufual wearinefs, heavinefs, 
and difficulty of breathing, efpecially after motion j rottennefs 
of the gums, which are apt to bleed on the flighteft touch ; a 
{linking breath ; frequent bleeding at the nol'e 5 crackling of 
the joints; difficulty of walking; fometimes a {'welling, and 
fometimes a falling away of the legs, on which there are livid* 
yellow or voilct-coloured fpots; the face is generally of a pale 
or leaden colour. As the difeafe advances, other fymptoms 
come on ; as rottennefs of the teeth, haemorrhages, or dif. 
charges of blood from different parts of the body, foul obftinate 
ulcers, pains in various parts, efpecially about the breaft, dry 
fcaly eruptions all over the body, &c. At laff, a wafting or 
hecftic fever comes on, and the miferable patient is often carried 
off by a dyfentry, a diarrhtea, a dropfy, the palfey, fainting fits, 
or a mortification of fome of the bowels. 
I know no way of curing this difeafe, but by purfuing a plan 
diredtly oppofite to that which it brings on. It proceeds 
from a vitiated ftate of the humours, occafioned by errors in 
diet, air, exercifc; and thefe cannot be removed but by a pro- 
per attention to thefe important articles. 
If the patient has been obliged to breathe a cold damp, or 
confined air, be fhould be removed, as foon as pofiible, to a 
dry, open, and moderately warm one. If there is reafon to 
believe that the difeafe proceeds from a fedentary life, or de- 
preffing pafiions, as grief, fear. Sec. the patient rnuft take daily 
as much exercife in the open air as he can bear, and his mind 
fhould be diverted by cheerful company, and other amufements. 
Nothing has a greater tendency either to prevent or remove 
this difeafe, than conftant cheerfulnefs and good humour. But 
this, alas ! is feldom the lot of perfons aflildled with the feur- 
vy; they are generally furly, peevifh, and morofe. 
When the feurvy has been brought on by a long ufe of faked 
provifions, the proper medicine is a diet confiding of frefh ve- 
getables ; as oranges, apples, lemons, limes, tamarinds, water 
creffes, feurvy grals, brook lime, &c. The ufe of thefe, with 
milk, pot herbs, new bread, and frelh beer or cyder, will feldom 
fail to remove a feurvy of this kind, if taken before it be too far 350 
THE FAMILY PHYSICIAN. 
advanced ; but to have this effect, they mull be per fifed in for 
a conliderable time. 
I have often feeri very extraofdinay efFeds in the lartd-fcur- 
vy, from a milk diet. This preparation of nature, is a mixture 
of animal and vegetable properties, which of all others- is the 
moll fit for reftoring a decayed conftitution, and removing 
that particular acrimony of the humours which feems to con- 
ftitute the very offence of the feurvy, and many other clifeafes. 
But people defpife this wholefome and nourifhing food becaufe 
it is cheap; and devour with greedinefs flefh and fermented 
liquors, while milk is only deemed ft for their hogs. 
The moft proper drink in the feurvy is whey or butter-milk. 
When thefe cannot be had, found cyder, perry* or fpruce beer, 
may be ufed. Wort has likewifc been found to be a proper 
drink in the feurvy, and may be ufed at fea, as malt will keep 
during the longelf voyage. A decodion of the tops of the 
fpruce fir, is likewife proper. It may be drank irt the quantity 
cf an Englifli pint twice a-day. Tar water may be ufed for 
the fame ptirpofe, or decoctions of any of the mild mucila- 
ginous vegetables; as farfaparilld, marfh-mallow roots, &c. 
Infufxons of the bitter plants, as ground-ivy, the Idler centaury, 
marfli trefoil, &c. are likewife beneficial. I have ften the 
peafants in fbme parts of Britain exprefs the juice of the laft- 
mentioned plant, and drink it with good effed in thofe foul, 
fcorbutic eruptions with which they are often troubled in the 
fpring feafon 
A flight degree of feurvy may be carried off by frequently 
fucking a litrle of the juice of a bitter orange, or a lemon. 
When the difeafe affeds the gums only* this pradice, if con- 
tinued for fome time, will generally carry it off. We would, 
however, recommend the bitter orange, as greatly prefer ableto 
lemon ; it feems to be as good a medicine, and is not nearly fo 
hurtful to the ftomach. Perhaps our own forrel may be little 
inferior to either of them. 
All kinds of falad are good in the feurvy, and ought to be 
eat very plentifully, as fpinach, lettuce, parfley, cellery, endive, 
radifh, dandelion, &c. It is amazing to fee how foon frelh ve- 
getables in the fpring cure the brute animals of any fcab or 
foulnefs which is upon their fkins. It is reafonable to fuppofe,' 
that their effed would be as great upon the human fpecies* 
were they ufed in proper quantity for a fuliicient length of time* 
Buchan, Chambers, 
Spontaneous, or involuntary difcharges of blood, often hap- 
pen from various parts of body. Thefe, however are fo fat4 
from being always dangerous, that ,they prove often falutary. 
When fitch difcharges are critical, which.is frequently the cafe 
Spitting of Bloody isf c. , THE FAMILY PHYSICIAN. 
in fevers, they ought not to be Popped. Nor indeed Is it pro- 
per at any time to Pop them, unlefs they be fo great as to en- 
danger the patient’s life. MoP people, afraid of the fmalleft 
difcharge of blood from any part of the body, Py immediately 
to the ufc of Pyptic and aPringent medicines, by which means 
an inflammation of the brain, or home other fatal difeafe is 00 
cafloned, which, had the difcharge been allowed to go on, 
- might have been prevented. 
In the early part of life, bleeding at the nofe is very common. 
Thofe who are further advanced in years, are more liable to 
hoemoptoe, or difcharge of blood from the lungs. After the 
middle period of life, hoemorrhoidal fluxes are moll common ; 
and in the decline of life, difcharges of blood from the urinary 
paflages. 
Involuntary fluxes of blood may proceed from very different, 
and often from quite oppoflte caufes. Sometimes they are ow- 
ing to a particular conftruftion of the body, as a fanguine tem- 
perament, a laxity of the veflels, a plethoric habit, &c. At 
other times they proceed from a determination of the blood to- 
wards one particular part, as the head, the hoemorrhoidal veins, 
&c. They may likewife proceed from an inflammatory difpofl- 
tioa of the blood, in which cafe there is generally fome degree 
of fever; this likewife happens when the flux is occafloned by 
an obftrufted perforation, or a ftriflure upon the Ikin, the 
bowels, or any particular part of the fyftem. 
The cure of an hoemorrhage mull be adapted to its caufe. 
When it proceeds from too much blood, or a tendency to in- 
flammation, bleeding, with gentle purges, and other evacua- 
tions, will be neceflary. It will likewife be proper for the pa- 
tient in this cafe to live chiefly upon a vegetable diet, to avoid all 
ftrong liquors, and food that is of an acrid, hot, and ftimu- 
lating quality. The body fhould be kept cool, and the mind 
eafy. 
When an hoemorrhage Is owing to a putrid, or diflblved 
Hate of the blood, the patient ought to live chiefly upon acid 
fruits, with milk and vegetables of a nourifhing nature, as fago, 
falop, &c. His drink may be wine diluted with water, and 
fharpened with the juice of lemon, vinegar, or fpirits of vitriol. 
The beft medicine in this cafe is the Peruvian bark, which may 
be taken acccording to the urgency of the fymptoms. 
When a flux of blood is the effect of acrid food, or of 
ftrong ftimulating medicines, the cure is to be effected by foft 
and mucilaginous diet. The patient may likewife take fre- 
quently about the bulk of a nutmeg of Locatelli’s balfam, or the 
fame quantity of fperma-ceti. 
When an obftrufted perfpiration, or a ftridlure upon any 
part of the fyftem is the caufe of an hoemorrhage, it may be  THE FAMILY PHYSICIAN. 
removed by drinking warm diluting liquors, lying a-b'ed; 
bathing the extremities in warm water, &c. TiJJot, 
The Aphtha:i or Thrufh. 
The apthos are little whitillt ulcers affe&ing the whole in- 
fide of the mouth, tongue*’ throat; arid fiomach of infants. 
Sometimes they reach through the whole inteftirial canal ; in 
which cafe they are very dangerous, arid often put at end to 
the infant’s life. 
If the apthos are of a pale colour, pellucid, few in number. 
Toft, fuperficial, and fall eafily off, they are not dangerous ; bat 
if opaque, yellow, brovim, black, thick, Or running together, 
they might to be dreaded. 
The mod proper medicines for the aphthoe, arc vomits, and 
gentle laxatives. Five grains of rhubarb, and half a drachm 
of magnefia alba, may be rubbed together, and divided into fix 
dofes. one of which may be given to the infant every four or 
five hours till they operate. Theft powders may either be 
given in the child’s food, or a little of the fyrup of pale rofe?; 
may be repeated as often as is found neceffary to keep the' 
body open. It is common in this cafe to adminifter calomel; 
but as that medicine fometimes occafions gripes, it ought al- 
ways to be given to infants with caution. 
Many things have been recomiiiended for gargling the mouth 
and throat in this difeafe ; but it is not eafy to apply thefe in 
very young infants. I would, therefore, recommended it td 
the nurfe to rub the child’s mouth frequently with a little bo- 
rax and honey ; or with the following mixtlire ;—Take fine 
honey, an ounce; borax, a drachm; burnt allum, half a 
drachm; rofe-water two drachms; mix them together. A 
very proper application in this cafe, is a folution of ter* or 
twelve grains of white vitroil in eight ounces of barley-water. 
Thefe may be applied with the finger, or by means of a bit of 
foft rag tied to the end of a probe. Buchan, 
The Tooth-ach. 
This difeafe Is fo well known, that it needs no defcriptiori; 
It has great affinity with the rheumatifm, and often fucceeds 
pains of the ffioulders, and other parts of the body. 
It may proceed from obftrufted perfpiration, or any of the 
other caufes of inflammation. I have often known the tooth- 
ach occafioned by negle<Sfing fome part of the ufual coverings 
of the head, by fitting with the bare head near an open window, 
or expofing it any how to a draught of cold air*. Food or 
drink taken either too hot or too cold, is very hurtful to the 
teeth. Great quantities of fugar, or other fweetmeats, are like- 
wile hurtful. Nothing is more deftru£live to the teeth than 
cracking nuts, or chewing any kind of hard fubftahces. Pick- THE FAMILY PHYSICIAN. 
Ing the teeth with pins, needles, or any thing that may hurt 
the enamel with which they are covered, does great mifchief, 
as the tooth is lure to be fpoiled whenever any thing gets into 
it. Breeding women are very fubjedl to the tooth-ach, ef- 
fpecially during the firft three or four months of pregnancy. 
The tooth ach often proceeds from fcorbutic humours affedling 
the gums. In this cafe the teeth are fometimes wafted, and 
fall out without any conftderable degree of pain. The more 
immediate caufeof the tooth-ach is a rotten or carious tooth. 
In order to relieve the tooth-ach, we muft firft endeavour to 
draw off the humours from the part affedled. This may be 
done by mild purgatives, fcarifying the gums* or applying 
leeches to them, and bathing the feet frequently with warm 
water. The perfpiration ought likewife to be promoted, by 
drinking freely of weak wine whey, or other diluting liquors, 
with fmall dofes of nitre. Vomits too, have often an exceed- 
ing good efFedl in the tooth-ach. It is feldom fafe to admi- 
nifter opiates, or any kind of heating medicines, or even to 
draw a tooth till proper evacuations have been premifed, and 
thefe alone will often effedl the cure. 
If this falls, and the pain and inflammation ftill increafe, a 
fuppuration may be expedled, to promote which, a toafted fig 
Ihould be held between the gums and the cheek; bags filled 
With boiled camomile flowers, flowers of elder, or the like, may 
be applied near the part affedled, with as great a degree of 
warmth as the the patient can bear, and renewed as they grow 
cold. The patient may likewife receive the fteam of warm 
water Into his mouth, through an inverted funnel, or by hold- 
his head over the mouth of a porringer filled with warm 
water, &c. 
Such things as promote the difcharge of faliva, or caufe 
the patient to fpit, are generally of fervice. For this purpofe, 
bitter, hot, or pungent vegetables may be chewed } as gentian, 
calamus aromaticus, or pellitory of Spain. 
Opiates often relieve the tooth-ach. For this purpofe, a 
little cotton wet with laudanum may be held between the teeth j 
or a piece of flicking plafter, about the bignefs of a fhilling, 
with a bit of opium in the middle of it, of a fize nor to prevent 
the flicking of the other, may be laid on the temporal artery, 
where the pulfation is moft fenfible. De la Moite affirms, that 
there are few cafes wherein this will not give relief. If there 
be a hollow tooth, a fmall pill made of equal parts of camphor 
and opium put into the hollow, is often beneficial. When this 
cannot be had the hollow tooth may be filled with gum maftich, 
wax, lead, or any fubftance that will flick in it, and keep out 
the external air. 
Keeping the teeth clean has no doubt a tendency to prevent 354 
THE FAMILY PHYSICIAN. 
the tooth ach. The beft method of doing this Is to wafli therfl 
daily with fait and water, a deco&ion of the bark, or with cold 
water alone. All brufhing and fcraping of the teeth is dan* 
gerous, and unlefs it be performed with great care, does mil- 
chief. De la Motte, Buchan. 
The Bite of ike Viper. 
The greafe of this animal rubbed Into the wound, Is faid to 
cure the bite. Though that is all the viper catchers generally 
do when bit, I fhould not think it fufficient for the bite of an 
cfiraged viper. It would be furely more fafe to have the wound 
well fucked*, and afterwards rubbed with warm falad oil. 
A poultice of bread and milk, foftened with falad oil, fhould 
likewife be applied to the wound j and the patient ought to 
drink freely of vinegar whey, or water-gruel with vinegar in it, 
to make him fweat. Vinegar is one of the beft medicines that 
can be ufed in any kind of poifon, and ought to be taken very 
liberally. If the patient be Tick, he may take a vomit. This 
courfe will be fufficient to cure the bite of any of the poifonous 
animals of this country. 
The Sting of Wafps, Hornets, Bees, &£• 
The ftings of thefe poifonous infefts are feldom attended 
with danger, unlefs when a perfon happens to be ftung by a 
great number of them at the fame time; in which cafe fome- 
thing fhould be done to abate the inflammation and fwelling. 
Some, for this purpofe, apply honey, others lay pounded parfley 
to the part. A mixture of vinegar and Venice treacle is like- 
wife recommended j but I have always found rubbing the part 
with warm falad oil fucceed very well. Indeed, when the 
ftings are fo numerous as to endanger the patient’s life, which 
is fometimes the cafe, he muft not only have oily poultices ap. 
plied to the part, but muft likewife be bled, and take fome cool- 
ing medicines, as nitre, or cream of tartar, and fhould drink 
plentifully of diluting liquors. Buchan. 
Worms. 
Though numberlefs medicines are extolled for killing and 
* The practice of fucking out poifons is very undent, and indeed 
nothing can be more rational. When the bite cannot be cut out, this 
is the mojl likely way for extracting poifon. There can be no danger 
in performing this office, as the poifon does no harm unlefs it be taken 
into the body by a wound. The perfoti who fucks the wound ought, 
however, to wajh his mouth frequently with falad oil, which will 
five him from even the leaf inconvcniency. Vhe Blylli in Africa* 
and the Merfi in Italy, are famed for curing the bites of poifonout 
animals by fucking the wound ; and we are told that the Indians in 
-North America practice the fame at this day. THE FAMILY PHYSICIAN. 
'expelling worms, yet no difeafe more frequently baffles the phy- 
ficians’ Ikill. In general, the moft proper medicines for their 
expulfion, are ftrong purgatives ; and to prevent their breed- 
ing, ftomachic bitters, with now and then a glafs of good wine* 
The beft purge for an adult is jalap and calomel. Five and 
twenty or thirty grains of the former, with fix or feven of the 
latter, mixed in fyrup, may be taken early in the morning, for 
a dofe. It will be proper that the patient keep the houfe all 
day, and drink nothing cold. The dofe may be repeated once 
or twice a week, for a fortnight or three weeks. On the inter- 
mediate days, the patient may take a drachm of the powder of 
tin, twice or thrice a day, mixed with fyrup, honey, or treacle. 
Thofe who do not chufe to take calomel, may make ufe of 
the bitter purgatives; as aloes, hiera picra, tincture of fenna, 
and rhubarb, &c. 
Oily medicines are fometimes found beneficial for expelling 
worms. An ounce of falad oil and a table-fpoonful of com- 
mon fait may be taken in a glafs of red port wine thrice a day, 
or oftener if the ftomach will bear it. But the more common 
form of uling oil is in clyfters. Oily clyfters, fweetened with, 
fugar or honey, are very efficacious in bringing away the fhort 
round worms called afeardes, and likewife the teres. 
I have frequently known thofe big bellies, which in children 
are commonly reckoned a fign of worms, quite removed by giv- 
ing them white foap in their pottage, or other food. Tanfy, 
garlic, and rue, are all good againft worms, and may be ufed 
various ways. I might have mentioned many other plants, 
both for external and internal ufe, as the cabbage-bark, &c. but 
think the powder of tin, with Ethiops mineral, and the purges 
of rhubarb and calomel, are more to be depended on. 
Ball’s purging vermifuge powder is a very powerful medicine. 
It is made of equal parts of rhubarb, fcammony, and calomel, 
with as much double refined fugar as is equal to the weight of 
all the other ingredients. Thefe muft be well mixed together, 
and reduced to a fine powder. The dofe for a child, is from 
ten grains to twenty, one or twice a week. An adult may take 
a drachm for a dole. 
355 
Parents who would preferve their children from worms ought 
to allow them plenty of exercife in the open air ; to take care 
that their food be wholefome and fufficiently folid ; and, as far 
as poflible, to prevent their eating raw herbs, roots, or green 
trafhy fruits. It will not be amifs to allow a child who is fub- 
jecl to worms, a glafs of red wine after meals; as every thing 
that braces and ftrengthens the ftomach is good both for pre- 
venting and expelling thefe vermin. Ball. Buchan. 
*/ o 
Vomiting may proceed from various caufes ; as escefs In eat- 
Of Vomiting. 356 
THE FAMILY PHYSICIAN. 
ing and drinking ; foulnefs of the ftomach; the acrimony of the 
aliments ; a tranflation of the morbific matter of ulcers, of the 
gout, the eryfipelas, or other difeafes of the ftomach. It may 
likewife proceed from a loofenefs having been too fuddenly 
flopped ; from the ftoppage of any cuftomary evacuation, as the 
bleeding piles, the menfesy &c. from a weaknefs of the ftomach, 
the cholic, the iliac paffion, a rupture, a fit of the gravel, worms, 
or from any kind of poifon taken into the ftomach. It is an 
ufual fymptom of injuries done to the brain; as contufions, 
compreflions, &c. 
Vomiting may be occafioned by unufual motions ; as failing, 
being drawn backwards in a cart or coach, &c. It may likewife 
be excited by violent pafiions, or by the idea of naufeous or 
difagreeable objects, efpecially of fuch things as have formerly 
produced vomiting. Sometimes it proceeds from a regurgita- 
tion of the bile into the ftomach •, in this cafe, what the patient 
vomits is generally of a yellow or greenilh colour, and has a 
bitter tafte. Perfons who are fubje£t to nervous affections are 
often fuddenly feized with violent fits of vomiting. Laftly, 
vomiting is a common fymptom of pregnancy. In this cafe it 
generally comes on about two weeks after the ftoppage of the 
vienjesy and continues during the firft three or four months. 
When vomiting proceeds from a foul ftomach or indigeftion, 
it is not to be confidered as a difeafe, but as the cure of a dif- 
eafe. It ought therefore to to be promoted by drinking luke- 
warm water, or thin gruel. If this does not put a ftop to the 
vomiting, a dofe of ipecacuanha may be taken, and worked off 
with weak camomile-tea. 
When the obftruftion of cuftomary evacuations occafion vo- 
miting, all means muft be ufed to reftore thefe difcharges j or, if 
that cannot be effected, their place muft be fupplied lay others, 
as bleeding, purging, bathing the extremities in warm water, 
opening iffues, fetons, perpetual blifters, &c. 
When vomiting is the effect of pregnancy, it may generally 
be mitigated by bleeding, and keeping the body gently open. 
The bleeding however ought to be in fmall quantities at a time, 
and the purgatives fhould be of the mildeft kind, as figs, ftewed 
prunes, manna, or fenna. Pregnant women are moft apt to 
vomit in the morning, immediately after getting out of bed, 
which is owing partly to the change of pofture, but more to the 
emptinefs of the ftomach. It may generally be prevented by 
taking a difh of coffee, tea, or fome light breakfaft in bed. 
If vomiting proceeds from weaknefs of the ftomach, bitters 
will be of fervice. Peruvian bark infufed in wine or brandy, 
with as much rhubarb as will keep the body gently open, is an 
excellent medicine in this cafe. Habitual vomitings are Ibine- 
times alleviated by making ovfters a principal part of diet. THE FAMILY PHYSICIAN. 
A vomiting which proceeds from acidities In the ftomach, is 
relieved by alkaline purges. The beft medicine of this kind is 
the magnefia alba, a tea-fpoonful of which may be taken in a 
di(h of tea or a little milk, three or four times a day, or oftener 
if neceffary, to keep the body open. 
When vomiting proceeds from violent paffions, or affections 
of the mind, albevacuants muft be carefully avoided, efpecially 
vomits. Thefe are exceedingly dangerous. The patient in 
this cafe ought to be kept perfectly eafy and quiet, to have the 
mind foothed, and to take fome gentle cordial, as negus, or a 
little brandy and water, to which a few drops of laudanum may 
occafionally be added. 
357 
SuppreJJion of Urine. 
Suppreflion of urine may proceed from various caufes ; as an 
inflammation of the kidnies, or bladder; fmall ftones or gravel 
lodging in the urinary paffages ; hard faces lying in the rectum ; 
pregnancy; a fpafm or contraction of the neck of the bladder; 
clotted blood in the bladder itfelf; a fwelling of the hemor- 
rhoidal veins, &c. 
In thefe cafes a bougie may be ufed by any cautious hand, 
and will often fucceed. 
In all obftruCtions of urine, the body ought to be kept open. 
This is not however to be attempted by ftrong purgatives, but 
by emollient clyfters, or gentle infufions of fenna and manna. 
Clyfters in this cafe not only open the body, but anfwer the 
purpofe of an internal fomentation, and greatly afllft in remov- 
ing the fpafms of the bladder and parts adjacent. 
The food mull be light, and taken in fmall quantities. The 
drink may be weak broth, or decoCtions and infuficns of muci- 
laginous vegetables, as marth-mallow roots, lime-tree buds. See. 
A tea fpoonful of the fweet fpirits of nitre, or a drachm of Caff 
tile foap, may be frequently put into the patient’s drink; and, 
if there be no inflammation, he may drink fmall gin-punch. 
Perfons fubjeCt to a fupprefllon of urine ought to live very 
temperate. Their diet fhould be light, and their liquor dilut- 
ing. They fhould avoid all acids and auftere wines, Ihould 
.take fufllcient exercife, lie hard, and avoid ftudy and fedentary 
occupations. 
Bleeding at the Nofe. 
Bleeding at the nofe is commonly preceded by fome degree 
of quicknefs of the pulfe, flufhing in the face, pulfation of the 
temporal arteries, heavinefs in the head, dimnefs of the lights 
heat and itching of the noftrils, &c. 
To perfons who abound with blood, this difcharge is very 
ialutary. It often cures a vertigo, the head-ach, a phrenzy, 
and even an epilepfy. In fevers, where there is a .great deter- 358 
THE FAMILY PHYSICIAN. 
mination of blood towards the head, it is of the utmoft Ter vice. 
It is likewife beneficial in inflammations of the liver and fpleen, 
and often in the gout and rheumatifm. In all difeafes where 
bleeding is neceffary, a fpontaneous difcharge of blood from the 
nofe is of much more fervice than the fame quantity let with a 
lancet. 
In a difcharge of blood from the nofe, the great point is to 
determine whether it ought to be flopped or not. It is a com- 
mon practice to flop the bleeding, without confldering whether 
it be a difeafe, or the cure of a difeafe. This conduct proceeds 
from fear *, but it has often bad, and fometimes fatal confe- 
rences. 
When a difcharge of blood from the nofe happens in an in~ 
flammatory difeafe, there is always reafon to believe that it may 
prove falutary; and therefore it fhould be fuffered to go on, at 
leaft as long as the patient is not weakened by it. 
When it happens to perfons in perfect health, who are full 
of blood, it ought not to be fuddenly flopped. In this cafe,, 
whenever bleeding at the nofe relieves any bad fymptom, and 
does not proceed fo far as to endanger the patient’s life, it ought 
not to be flopped. But when it returns frequently, or contU 
nues till the pulfe becomes low, the extremities begin to grow 
cold, the lips pale, or the patient complains of being flek or 
faint, it muft impaediately be flopped. 
For this purpofe, the patient fhould be fet nearly upright, 
with his head reclining a little, and his legs immerfed in water, 
about the warmth of new milk. His hands ought likewife to 
be put in lukewarm water, and his garters may be tied a little 
tighter than ufual. 
Internal medicines can hardly be of ufe here, as they have 
feldom time to operate. It may not, however, be amifs to give 
the patient half an ounce of Glauber’s fait, and the fame quan- 
tity of manna, diflblved in four or five ounces of barley-water. 
This may be taken at a draught, and repeated, if it does not 
operate, in a few hours. 
If the genitals be immerfed for fome time in cold water, it 
will generally flop a bleeding at the nofe. This generally fuc- 
ceeds. 
After the b'eeding is flopped, the patient ought to be kept 
as eafy and quiet as poflible. He fhould not pick his nofe, nor 
take away the tents or clotted blood, till they fall off of their 
own accord, and fhould not lie with his head low. 
Chambers, 
Head-Ach. 
Sometimes the pain is Internal, fometimes external; fomc- 
times it is an original difeafe, and at other times only fymp- 
fcomatic. When the head-ach proceeds from a hot bilioiis THE FAMILY PHYSICIAN 
habit, the pain is very acute and throbbing, with a confiderable 
heat of the part aftefted. When from a cold phlegmatic habit, 
the patient complains of a dull heavy pain, and has a fenfe of 
coldnefs in the part. This kind of head-ach is fometimes at- 
tended with a degree of ftupidity or folly. 
In perfons of a full habit, who abound with blood, or other 
humours, the head-ach often proceeds from the fuppreffion of 
Cuftomary evacuations ; as bleeding at the nofe, fweating of the 
feet, &c. Alfo coldnefs of the extremities, or hanging down 
the head for a long time. Whatever prevents the return of 
the blood from the head, will likewife occafion a head-ach; as 
looking long obliquely at any objedl, or wearing any thing tight 
about the neck. 
359 
Sometimes the head-ach proceeds from the repulfxon or re- 
troceflion of the gout, the erylipelas, the fmall-pox, meafles, 
itch, or other eruptive difeafes. Inanition, or emptinefs, will 
alfo occafion head-achs. Nurfes who give fuck too long, or 
who do not take a fufficient quantity of folid food. 
There is likewife a moft violent, fixed, conftant, and almoft 
intolerable head-ach, which occalions great debility both of 
body and mind, prevents fleep, deftroys the appetite, caufes a 
vertigo, dimnefs of fight, a noife in the ears, convulfions, epilep- 
tic fits, and fometimes vomiting, coftivenefs, coldnefs of the ex- 
tremities, Sec. 
When a head-ach attends an acute fever, with pale urine, it 
is an unfavourable fymptom. In exceffive head-achs, coldnefs 
of the extremities is a bad fign. 
When the difeafe continues long, and is very violent, it often 
terminates in blindnefs, an apoplexy, deafnefs, a vertigoy the 
palfy, epilepfy. Sec. 
In this difeafe the cool regimen in general is to be obferved. 
The diet ought to confift of fuch emollient fubftances as will 
correal the acrimony of the humours, and keep the body open; 
as apples boiled in milk, fpinach, turnips, and fuch like. The 
drink ought to be diluting; fuch as barley-water. The patient 
ought as much as poflible to keep in an ere£t poflure, and not 
to lie with his head too low. 
When the head-ach is owing to excefs of blood, or an hot 
bilious conftitution, bleeding is neceflary. The patient may be 
be bled in the jugular vein, and the operation repeated if there 
beo :cafion. Cupping alfo, or the application of leeches to the 
temples, and behind the ears, will be of fervice. Afterwards 
a bliftering-plafter may be applied to the neck, behind the ears, 
or to any part of the head that is moft affefted. In fome cafes 
it will be proper to blifter the whole head. In perfons of 
a grofs habit, illues or perpetual blifters will be of fervice. The 
fcody ought likewife to be kept open by gentle laxatives.  THE FAMILY PHYSICIAN, 
When the head-ach is occafioned by the ftoppage of a running 
at the nofe, the patient fhould frequently fmell to a bottle of 
volatile falls *, he may likewife take fnuff, or any thing that 
will irritate the nofe, fo as to promote a difcharge from it j as 
the herb maflich, gound-ivy, &c. 
A heinicranidy efpecially a periodical one, is generally owing 
to a foulnefs of the ftomach, for which gentle vomits muft be 
adminiflered, as alfo purges of rhubarb. 
When the patient cannot bear the lofs of blood, his feet 
ought frequently to be bathed in lukewarm water, and well 
rubbed with a coarfe cloth. Cataplafms with muftard or horfe- 
radilh ought likewife to be applied to them. This courfe is 
peculiarly neceflary when the pain proceeds from a gouty hu- 
mour afFefling the head. 
When the head-ach is occafioned by great heat, hard labour* 
or violent exercife of any kind, it may be allayed by cooling 
medicines, as the faline draughts with nitre, and the like. 
A little of Ward’s offence, dropped into the palm of the 
hand, and applied to the forehead, will fometimes remove a 
violent head-ach j and fo will tether, when applied in the fame 
manner. 
The Ear-Ach. 
This diforder is fometimes fo violent, as to occafion great 
reftlefihefs, anxiety, and even delirium. 
It often proceeds from a fudden fupprelfion of perfpiration, 
or from the head being expofed to cold when covered with 
fweat. It may alfo be occafioned by worms, or other infefts 
getting into the ear, or being bred there* or from any hard 
body flicking in the ear. 
When the ear-ach proceeds from infe£ls, or any hard body 
flicking in the ear, every method mull be taken to remove them 
as foon as poflible. The membranes may be relaxed by drop- 
ping into the ear oil of fweet almonds, or olive oil. Afterwards 
the patient fhould be made to fneeze, by taking fnuff, or fome 
flrong flernutatory If this fhould not force out the body, it 
muft be extrafted by art. Infers fometimes come out upon 
pouring in oil, which is a thing they cannot bear. 
When the pain of the ear proceeds from inflammation, it 
may be fomented. An exceeding good method of fomenting 
the ear is to apply it clofe to the mouth of a jug filled with 
warm water, or a flrong decodlion of camomile-flowers. 
The patient’s feet fhould be frequently bathed in lukewarm 
water, and he ought to take fmall dofes of nitre and rhubarb, 
viz. a fcruple of the former, and ten grains of the latter, three 
times a day. His drink may be whey, or deception of barley 
and liquorice with figs or raifins. The parts behind the ear 
ought frequently to be rubbed with camphorated oil, or a little 
©f the volatile liniment. THE FAMILY PHYSICIAN. 
361 
Pains in the Stomach. 
This may proceed from various caufes; as indigeftion j wind; 
the acrimony of the bile ; (harp, acrid, or poifonous fubftances 
taken into the ftomach, &c. It may likewife be occafioned by 
worms; the ftoppage of cuftomary evacutions; a tranflation 
of gouty matter to the ftomach, the bowels, &.c. 
Women in the decline of life are very liable to pains of the 
ftomach and bowels, efpecially fuch as are afflifted with hyfteric 
complaints. It is likewife very common to hypochondriac men 
of a fedentary and luxurious life. In fuch perfons it often 
proves fo extremely obftinate as to baffle all the powers of 
medicine. 
When the pain of the ftomach is moft violent after eating, 
there is reafon to fufpe«ft that it proceeds from fome fault either 
in the digeftion or in the food. In this cafe the patient ought 
to change his diet till he finds what kind of food agrees beft 
with his ftomach, and fliould continue chiefly to ufe it. If a 
change of diet does not remove the complaint, the patient may- 
take a gentle vomit, and afterwards a dofe or two of rhubarb. 
He ought likewife to take an infufion of camomile flowers, or 
fome other ftomachic bitter, either in wine or water. I have 
often known exercife remove this complaint, efpecially failing, 
or a long journey on horfeback, or in a carriage. 
When a pain of the ftomach proceeds from flatulency, the 
patient is conftantly belching up wind, and feels an uneafy dif- 
tention of the ftomach after meals. This is a moft deplorable 
difeafe, and is feldom thoroughly cured. In general, the paT 
tient ought to avoid all windy diet, and every thing that fours 
on the ftomach, as greens, roots, See. 
If a pain of the ftomach proceed from the ftoppage of cuf- 
tomary evacuations, bleeding will be neceffary, efpecially in fan- 
guine and very full habits. It will likewife be of ufe to keep 
the body gently open by mild purgatives, as rhubarb or fenna. 
See. When this difeafe affects women, in the decline of life, 
after the ftoppage of the mejifes, making an iffue in the leg or 
arm will be of peculiar fervice. 
What is commonly called the heart-burn, is not a difeafe of 
that organ, but an uneafy fenfation of heat or acrimony about 
the pit of the ftomach, which is fometimes attended with anxi- 
ety, naufea, and vomiting. 
The Heart-hurn. 
Perfons who are liable to this complaint ought to avoid ftale 
liquors, acids, windy or greafy aliments, and fhould never ufe 
violent cxercife foon after a plentiful meal. I know many perr 
lons who never fail to have the heart-burn if they ride foon 
after dinner, provided they have drank ale, wine, or any fer- 362 
THE FAMILY PHYSICIAN. 
mented liquor; but are never troubled with it when they have 
drank rum or brandy and water without any fugar or acid. 
When the heart-burn proceeds from debility of the ftomach, 
or indigeftion, the patient ought to. take a dofe or two of rhu- 
barb ; afterwards he may ufe infufions of the Peruvian bark, or 
any other of the ftomachic bitters, in wine or brandy. Exercifc 
in the open air will likewife be of ufe, and every thing that pro- 
motes digeftion. 
When bilious humours occafion the heart-burn, a tea-fpoon- 
ful of the fweet fplrit of nitre in a glafs of water, or a cup of 
tea, will generally give eafe. If it proceeds from the ufe of 
greafy aliments, a dram of brandy or rum may be taken. 
If acidity or fournefs of the ftomach occafions. the heart- 
burn, abforbents are the proper medicines. In this cafe an 
ounce of powdered chalk, half an ounce of fine fugar, and a 
quarter of an ounce of gum-arabic, may be mixed in an Eng- 
}ifh quart of water, and a tea-cupful of it taken as often as is 
neceflary. Such as do not chufe chalk may take a tea-fpoon- 
ful of prepared oyfter fhells, or of the powder called crabs-eyes, 
in a glafs of cinnamon or peppermint-water. But the fafeft 
and beft abforbent is magtujia alia. This not only a<sls as an 
abforbent, but likewife as a purgative 5 whereas chalk, and 
other abforbents, of that kind, are apt to lie in the intefiines, 
and occafion obftru£lions. This powder is not difagreeablc, 
and may be taken in a cup of tea, or a glafs of mint-water A 
large tea-fpoonful is the ufual dofe ; but it may be taken in a 
much greater quantity when there is occafion. Thefe things 
are now generally made up into lozenges for the conveniency of 
being carried in the pocket, and taken at pleafure. 
If wind be the caufe of this complaint, the moil proper me- 
dicines are thofe called carminatives ; as annifecds, juniper-ber- 
ries, ginger, canella alba, cardamom feeds, &c. Thefe may 
cither be chewed, or infufed in wine, brandy, or other fpirits. 
One of the fafeft medicines of this kind is the tindhire made 
by infufing an ounce of rhubarb, and a quarter of an ounce of 
the leflcr cardamon feeds, in an Englifli pint of brandy. After 
this has digefted for two or three days, it ought to be ftrained, 
and four ounces of white fugar candy added to it. It muft 
Hand to digeft a fecond time till the fugar be difolved. A 
table-fpoonful of it may be taken occafionally for a dofe. 
The heart-burn has often been cured, particularly in pregnant 
Wjomen, by chewing green tea. 
This may proceed from excels in eating or drinking; from 
a hurt of the ftomach j poifons *, inflammations or fchirrous tu- 
mours of the ftomach, inteftines, bladder, midriff, or the reft of 
The Hiccup, THE FAMILY PHYSICIAN. 
363 
ihe! vifcera. In gangrenes, acute and malignant fevers, a hiccup 
|s often the forerunner of death. 
When the hiccup proceeds from the ufe of ailment that Is 
flatulent, or hard of digeftion, a draught of generous wine, or a 
drachm of any fpiritous liquor, will generally remove it. If 
poifon be the caufe, plenty of milk and oil muft be drank, as 
has been formerly recommended. When it proceeds from 
an inflammation of the ftomach, &c. it is very dangerous. In 
this cafe the cooling regimen ought to be ftndtly oblerved. 
The patient muft be bled, and take frequently a few drops 
of the fweet fpirits of nitre in a cup of wine whey. His 
ftomach fhould likewife be fomented with cloths dipped in 
warm water, or have bladders filled with warm milk and water 
applied to it. 
When the hiccup proceeds from a gangrene or mortifica- 
tion, the Peruvian bark, with other antifeptics, are the only 
medicines which have a chance to fucceed. When it is a 
primary difeafc, and proceeds from a foul ftomach, loaded, 
either with a pituitous or a bilious humpur, a gentle vomit 
and purge, if the patient be able to bear them, will be of 
fervice. 
When the hiccup proves very obftinate, recourfe muft be 
had to the moft powerful aroma ic, and antifpamodic medi- 
cines. The principal of thefe is mufk; fifteen or twenty- 
grains of which may be made into a bolus, and repeated oc- 
cafionally. Opiates "are likewife of fervice; but they muft be 
uled with caution. A bit of fugar dipped in compound fpirits 
of lavender, or the volatile aromatic tindture, may be taken fre- 
quently. External applications are fometimes alfo beneficial; 
as the ftomach plafter, or a cataplafm of the Venice treacle of the 
Edinburgh or London difpenfatory, applied to the region of the 
ftomach. 
This may happen by falls, or violent blows. In this cafe, if 
the patient receives no afliftance, he foon dies, which makes 
people imagine the neck was broken ; it is, however, for the 
moft part only partially diflocated, and may be reduced by almoft 
any perfon of refolution. A complete diflocation of the neck is 
inftantaneous death. 
When the neck is diflocated, the patient Is deprived of all 
fenfe and motion, his countenance is bloated, and his chin lies 
upon his bread. 
To reduce this diflocation, the patient fhould immediately oe 
laid upon his back on the ground, and the operator muft place 
himfelf behind him fo as to be able to lay hold of his head 
with both hands, while he makes a refiftance by placing bis 
Jcnees againft the patient’s fhoukkr. In this ppfture he muft 
Dijlocationy vulgarly called a Breaking of the Neck- 364 
THE FAMILY PHYSICIAN. 
pull the head with force, gently twilling it at the fame time, if 
the face be turned to one fide, till he perceives, that the joint is 
replaced, which may be known from the noife which the bones 
generally make when going in, the patient’s begining to breathe, 
and the head continuing in its natural pofturc. 
This is one of thofe operations which it is more eafy to per- 
form than defcribe It has been happily performed even by 
women, and often by men of no medical education. After the 
neck is reduced, the patient ought to be bled, and Ihould be 
fuffered to reft for fome days, till the parts recover their proper 
tone. 
Rickets. 
This difeafe generally attacks children between the age of 
nine months and two years. It prevails moft in towns where 
the inhabitants follow fedentary employments, negledling either 
to take proper exercife thenifelvcs, or to give it to their chil- 
dx-en. 
One caufe of the rickets is difeafed .parents. Mothers of a 
weak relaxed habit, who negleff exercife, and live upon weak 
watery diet. Accordingly avc find, that the children of fuch 
women generally die of the rickets, the fcrophula, confumpi- 
tions, or fuch like difeafes. Children begotten by men in the 
decline of life, who are lubjefl to the gout, the gravel, or other 
chronic-dileafes, are likewife very liable to the rickets. 
Any diforder that weakens the conftitution, as the fmall-pox, 
meafles, teething, See difpofes them to this difeafe. It may like- 
wife be occafioned by improper diet, as food that is either too 
weak and watery. 
Bad nurfing is the chief caufe of this difeafe. But chil- 
di*en fufter oftener by want of care in nurfes than want of 
food. Allowing an infant to lie or fit too much, or not keer- 
ing it thoi'oughly clean in its clothes, has the moft pernicious 
effects. 
The want of free air is likewife very hurtful to children in 
this refpeft. A healthy child fhould always be in motion, un- 
lefs when afleep ; if it be fuffered to lie, or fit, inftead of being 
toffed and dandled about, it will not thrive. 
At the beginning, of this difeafe the child’s fleSh grows foft 
and flabby; its ftrength is diminished ; it loofes its wonted cheer- 
fulnefs, looks more grave and compofed than is natural for its 
age, and does not chufe to be moved. The head and belly be- 
come too large in proportionate the other parts; the face appears 
full, and the complexion florid. Afterwards the bones begin to 
be affefted, efpecially in the more foft and Spongy parts. Hence 
the wrifts and ancles become thicker than ufual; the Spine or 
back-bone puts on an unnatural ftxape; the breail is likewife 
often deformed. THE FAMILY PHYSICIAN, 
365 
As this difeafe is always attended with evident figns of weak- 
nefs and relaxation, our chief aim in the cure muft be to brace 
and ftrengthen the folids, and to promote digeftion and the 
due preparation of the fluids. Thele important ends will be 
beft anfwered by wholefome nourifhing diet, fuited to the age 
and ftrength of the patient, open dry air, and fufficient exercife. 
The limbs Ihould be rubbed frequently with a warm hand, and 
the child kept as cheerful as pofiible. 
The diet ought to be dry and nourifhing, as good bread, 
roafted flefh, &c. Bifcuits is generally reckoned the befl bread, 
and pigeons, pullets, veal, rabbits, or mutton roafted or minced, 
are the molt proper flefh. If the child be too young for flefh 
meats he may have rice, millet, or pearl-barley boiled with 
raifins, to which may be added a little wine and fpice. His 
drink may be good claret, mixed with an equal quantity of 
water. Thole who cannot afford claret, may give the child now 
and then a wine-glafs of mild ale, or good porter. 
Medicines are here of little avail. The difeafe may often be 
cured by the nurfe, but feldom by the phyfician. In children 
of a grofs habit, gentle vomits and repeated purges of rhubarb 
may fometimes be of ufe, but they will feldom carry off the 
difeafe ; ufe the cold bath, efpecially in the warm feafon. It 
muff: however, be done with prudence, as fome ricketty chil- 
dren cannot bear it. The befl time for ufmg the cold bath 
is in the morning, and the child fhould be well rubbed with a 
dry cloth immediately after he comes out of it. If the child 
fhould be weakened by the cold bath, it muft be clifconti- 
nued. 
Sometimes iflues have been found beneficial in this difeafe. 
They are peculiarly neceflary for children who abound with 
grofs humours. An infufion of the Peruvian bark in wine or 
ale would be of great fervice. 
Melancholy. 
Melancholy is that ftate of alienation or weaknefs of mind 
which renders people incapable of enjoying the pleasures, or 
performing the duties of life.' It is a degree oi infanity, and often 
terminates in abfolute madnefs. 
It may proceed from an hereditary difpofition; intenfe think- 
ing ; violent paffions or affections of the mind, as love, fear, joy, 
grief, and fuch like ; alfo from poifons, a fedentary life, folitude, 
the fuppreffion of cuftomary evacuations, acute fevers, or other 
difeafes. Violent anger will change melancholy into madnefs; 
and exceffive cold, efpecially of the lower extremities, will force 
the blood into the brain, and produce all the fymptoms of mad- 
nefs. To all which we may add gloomy or miltaken notions of 
religion. 
When perfons begin to be melancholy, they are timorous,  THE FAMILY PHYSICIAN. 
watchful* fond of folitude, fretful, fickle, captious, and inquifl-v 
tive, felicitous about trifles ; fometimes niggardly, and at other 
times prodigal. The body is generally bound ; the urine thin* 
and in fmall quantity; the ftomach and bowels inflated with 
wind, the complexion pale, the pulfe flow and weak. The 
functions of the mind are alfo greatly perverted, in fo much 
that the patient often imagines himfelf dead, or changed into 
fome other animal. Some have imagined their bodies were 
made of glafs, or other brittle fubftances, and were afraid to 
move, left they fhould be broken to pieces. The unhappy 
patient, in this cafe, unlefs carefully watched, is apt to put an 
end to his own miferable life. 
When the difeafe is owing to an obftruclion of cuftomary 
evacuations, or any bodily diforder, it is eafier cured than when 
it proceeds from affections of the mind, or an hereditary taint. 
A difeharge of blood from the nofe, loofenefs, fcabby erup- 
tions, the bleeding piles, Or the menjes, fometimes carry ofT 
this difeafe. 
The diet fhould confltf chiefly of vegetables of a cooling and 
opening quality. Animal food, efpecially falted or fmoke dried 
fiflx or flelh, ought to be avoided. 
The mod proper drink is water, whey, or fmall beer. Tea 
and coffee are improper. If honey agrees with the patient, it 
may be eaten freely, or his drink may fweetened with it. In- 
fuflons of balm-leaves, penny-royal, the roots of wild valerian, 
or the flowers of the lime tree, may be drank freely, either by 
themfelves, or fweetened with honey, as the patient fhall 
chufe. 
The patient ought to take as much exercife In the open air 
as he can bear. This promotes the perfpiration, and all the other 
fecretions. Every kind of madnefs is attended with a diminifh- 
cd perfpiration; all means ought therefore to be ufed to pro- 
mote that neceffary and falutary difcharge. Were he forced to 
ride or walk a certain number of miles every day, it would tend 
greatly to alleviate his diforder. 
In the cure of this difeafe particular attention muft be paid 
to the mind. When the patient is in a low hate, his mind 
ought to be Toothed and diverted with a variety of amufementSj. 
as entertaining fiories, paftimes, mufic, &c. 
When the patient is high, evacuations are neceffary. In this 
cafe he mull be bled, and have his body kept open by purging' 
medicines, as manna, rhubarb, cream of tartar, or the loluble 
tartar. I have feen the laid have very happy effects. It may be 
taken in the dofe of half an ounce, diflblved in water-gruel, 
every clav, for fundry weeks, or even for months, it neceffary. 
More or lef> maybe given according as it operates. Vomits THE FAMILY PHYSICIAN. 
have likewife a good effed ; but they mu ft be pretty ftrong, 
otherwife they will not operate. 
Whatever increafes the evacuation of urine or promotes 
perforation, has a tendency to remove this difeafe. Both 
thefe fecretions may be promoted by the ufe of nitre and 
vinegar. 
Wounds. 
No part of medicine has been more miftaken than the treat- 
ment or cure of wounds. Mankind in general believe that 
certain herbs, ointments, and plafters are poffeffed of wonder- 
ful healing powers, and imagines that no wound can be cured, 
without the application of them. It is however a faff, that no 
external application whatever contributes towards the cure of a 
wound, any other way than by keeping the parts foft, clean, 
and defending them from the external air, which may be as efk 
feffually done by dry lint, as by the moft pompous 
while it is exempt from many of the bad confequences attending 
them. 
The fame obfervation holds with refpeff to internal applica- 
tions. Thefe only promote the cure of wounds as far as they 
tend to prevent a fever, or to remove any caufc that might ob- 
ftruff or impede the operations of Nature. It is Nature alone 
that cures wounds. 
I fhall, however, confine myfelf to external wounds, recom- 
mending a fkilful furgeon for the cure of internal ones. 
The firft thing to be done when a perfon has received a 
wound, is to examine whether any foreign body be lodged ia 
it, as wood, ftone, iron, lead, glals, dirt, bits of cloth, or the 
like. Thefe, if poffible, ought to be extracted, and the wound 
cleaned, before any draftings be applied. When that cannot 
be affeffed with fafety, on account of the patient’s weaknefs, 
or lofts of blood, they muft be fuffered to remain in the wound, 
and afterwards extracted when he is more able to bear it. 
If the wound be in any of the limbs, and a copious bleeding 
follows, it may be flopped by a bandage round the limb a little 
above the wound. 
In flight wounds, which do not penetrate much deeper than 
-the Ikin, the beft application is a bit of the common black 
flicking plafler. This keeps the hides of the wound together, 
vmd prevents the air from hurting it, which is all that is necef- 
•faryv When a wound penetrates deep, it is not fafe to keep its 
lips quite dole: this keeps in the matter, and is apt to make 
the wound fefter. In this cafe the beft way is to fill the wound 
with foft lint. It mull: not be fluffed in too hard, as it will do 
hurt. The lint may be covered with a cloth dipped in oil, and 
Scept on by a proper bandage. 368 
THE FAMILY PHYSICIAN. 
The firft drefling ought to continue on for at leaft two 
days; after which it may be removed, and frefh lint applied as 
before. 
When a wound is greatly inflamed, the mod proper applica- 
tion is a poultice of bread and milk, foftened with a little Tweet 
oil or frefh butter. This rauft be applied inftead of a plafter, 
and fhould be changed twice a day. 
If the wound be large, and there is reafon to fear an inflam- 
mation, the patient fhould be kept on a very lew diet. He 
muft abftain from fiefh, ftrong liquors, and every thing that is 
of a heating nature. 
For broken fhins, when the Ikin only is feraped off*, a piece 
of brown paper moiftened with brandy is generally fuflkient; 
maiden the paper every day, but do not take it off till the part is 
quite healed. Taking off the paper admits the air to it and re- 
tards the cure. 
Bruifes. 
Thefe are generally productive of worfe confequences than 
wounds. The danger does not appear immediately, by which 
means it often happens that they are negleCled. 
In flight bruifes it will be fuflicient to bathe the part with 
warm vinegar, to which a little brandy or rum may occaflonally 
be added, and to keep cloths wet with this mixture constantly 
applied to it. This is more proper than rubbing it with brandy, 
fpirits of wine, or other ardent fplrits, which are commonly 
ufed in fuch cafes. 
In fome parts of the country the peafants apply to a recent 
bruife a cataplafm of frefh cow-dung. I have often feen this 
cataplafm applied to violent contufions occalioned by blows, 
falls, bruifes, and fuch like, and never knew it fail to have a 
good effeCt. 
When a bruife is very violent, the patient ought immediately 
to be bled, and put upon a proper regimen. His food fhould 
be light and cool, and his drink weak, and of an opening na- 
ture ; as whey Sweetened with honey, decoCtions of tamarinds, 
barley, cream-tartar-whey, and fuch like. The bruifed part 
muft be bathed with vinegar and water, as directed above; and 
a poultice made by boiling crumb of bread, elder-flowers, and 
camomile-flowers, in equal quantities of vinegar and water, ap- 
plied to it. This poultice is peculiarly proper when a wound is 
joined to the bruife. It may be renewed two or three times a- 
day. 
GENERAL INSTRUCTIONS, WHICH WILL, IF FOL- 
LOWED, INFALLIBLY PROLONG LIFE. 
An attention to diet is not only neceflary to the prefervation 
of health, but is likewife of importance in the cure of difeafes. THE FAMILY PHYSICIAN. 
369 
Every Intention in the cure of many difeafes, may be anfwer- 
ed by diet alone. Its effects, indeed, are not always fo quick 
as thofe of medicine 5 but they are generally more lafting. Be- 
tides, it is neither fo difagreeable to the patient, nor fo danger- 
ous as medicine, and is always more eafily obtained. 
Though moderation be the chief rule with regard to the quan- 
tity, yet the quality of food merits a further confideration. 
Animal, as well as vegetable food, may be rendered unwhole- 
fome by being kept too long. Ail animal fubftances have a na- 
tural tendency to putrefaction ; and, when that has proceeded 
too far, they not only become oftenfive to the fenfes, but hurt- 
ful to health. 
Animals which feed grofsly, as tame ducks, hogs, &c. are 
neither fo eafily digefted, nor afford fuch wholefome nourifli- 
ment as others. No animal can be wholefome that does not 
take fufficient exercife. Moft of our ftalled cattle are crammed 
with grofs food, but not allowed exercife nor free air ; by 
which means they indeed grow fat, but their humours, not be- 
ing properly prepared or affimilatcd, remain crude, and occafion 
indigeftions, grofs humours, and oppreflion of the fpirits, in 
thofe who feed upon them. 
Animals are often rendered unwholfome by being over- 
heated. Exceffive heat caufes a fever, exalts the animal falts, 
and mixes the blood fo intimately with the flefh, that it cannot 
be feparated. For this reafon, butchers fhould be feverely 
punifhed who overdrive their cattle. No perfon would chufe 
to eat the flefh of an animal who had died in a high fever; yet 
that is the cafe with all over-drove cattle j and the fever is 
often raifed even to the degree of madnefs. 
But this is not the only way by which butchers render meat 
unwholefome. The abominable cuftom of filling the cellular 
membrane of animals with air, in order to make them appear 
fat, is every day praclifed. This not only fpoils the meat, and 
renders it unfit for keeping, but is fuch a dirty trick ; that the 
very idea of it is fufficient to difguft a perfon of any delicacy at 
every thing which comes from the fliambles. Who can bear the 
thought of eating meat which has been blown up with air from 
the lungs of a dirty fellow, perhaps labouring under the very 
worft of difeafes. 
No people In the world eat fuch quantities of animal food as 
the Englifh, which is one reafon why they are fo generally 
tainted with the fcurvy, and Its numerous train of confequences; 
low fpirits, hypochondriacifm, &x. Animal food was furely de- 
ligned for man, and, with a proper mixture of vegetables, it 
will be found the moft wholefome ; but to gorge beef, mutton, 
pork, fifh, and fowl, twice or thrice a day, is certainly too much. 
All who value health ought to be contented with eating one 370 
THE FAMILY PHYSICIAN. 
meal of flefh in the twenty-four hours, and this ought to confift 
of one kind only. 
Our aliment ought neither to be too moift nor too dry 
Moift aliments relax the folids, and render the body feeble. 
Thus we fee females, who live much on tea, and other watery 
diet, generally become weak, and unable to digeft folid food. 
Hence proceed hyftcrics, and all their dreadful confequences. 
On the other hand, food that is too dry, renders the folids in a 
manner rigid, and the humours vifcid, which difpofes the body 
to inflammatory fevers, fcurvics, and the like. 
Much has been faid on the ill efte&s of tea in diet. They 
are, no doubt, numerous; but they proceed rather from the 
imprudent ufe of it, than from any bad qualities in the tea itfelf. 
Tea is now the univerfal breakfaft in this part of the world ; 
but the morning is furely the moft improper time of the day 
for drinking it. Moft delicate perfons, who, by the bye, are 
the greateft tea drinkers, cannot eat any thing in the morning. 
If fuch perfons, after fading ten or twelve hours, drink four or 
five cups of tea, without eating almofl any bread, it muft hurt 
them. Good tea, taken in moderate quantity, not too ftrong, 
nor too hot, nor drank upon an empty ftomach, will feldom do 
harm •, but if it be bad, which is often the cafe, or fubftituted in 
the room of folid food, it muft have many ill effe&s. 
The liquid part of our aliment likewife claims our attention. 
Water is not only the balls of moft liquors, but alfo compofes a 
great part of our folid food. Good water muft therefore be of 
the greateft importance in diet. The beft water is that which 
is moft pure, and free from any mixture of foreign bodies. 
The common methods of rendering water pure by filtration, 
or loft by expofing it to the fun and air, &c. are fo generally 
known, that it is unneceffary to expend time in explaining 
them. I fhall only, in general, advife all to avoid waters which 
ftagnate long in fmall ponds, or the like, as fuch waters often 
become putrid by the corruption of animal and vegetable bodies 
with which they abound. Even cattle frequently fuffer by 
drinking, in dry feafons, water which has flood long in fmall 
refervoirs, without being fupplied by fprings, or frefhened with 
{bowers. Ail wells ought to be kept clean, and to have a free 
communication with the air. 
As fermented liquors, notwithftanding they have been ex- 
claimed agalnft by many writers, ftill continue to be the com- 
mon drink of almoft every perfon who can afford them, I fliall 
rather endeavour to affift people in the choice of thefe liquors, 
than pretend to condemn what cuftom has fo firmly eftablHhed. 
It is not the moderate ufe of found fermented liquors which 
hurts mankind; it is excefs, or ufing fuch as are ill prepared, 
or vitiated. THE FAMILY PHYSICIAN. 
371 
All families who can, ought to prepare their own liquors. 
Since preparing and vending of liquors became one of the moft 
general branches of bufinefs, every method has been tried to 
adulterate them. The great object, both to the makers and 
venders of liquors, is to render it intoxicating. But it is well 
known that this may be done by other ingredients than thofe 
which ought to be ufed for making it ftrong. It would be im- 
prudent even to name thofe things which are daily made ufe of 
to render liquors heady. Suffice it to fay, that the practice is 
very common, and that all the ingredients ufed for this purpofe 
are of a narcotic or ftupefa£live nature. But as all opiates are 
of a poifonous quality, it is eafy to fee what muft be the con- 
fequences of their general ufe. Though they do not kill fud- 
denly, yet they hurt the nerves, relax and weaken the ftomach, 
and fpoil the digeftion. 
I would recommend it to families, not only to prepare their 
own liquors, but likewife their bread. Bread is fo necelTary a 
part of diet, that too much care cannot be bellowed in order to 
have it found and wholefome. For the purpofe, it is not only 
neceffiary that it be made of good grain, but likewife properly 
prepared, and kept free from all unwholefome ingredients. 
This, however, we have reafon to believe, is not always the 
cafe with bread prepared by thofe who make a trade of vend- 
ing it. Their objedl is rather to pleafe the eye, than confult 
the health. 
Perfons whofe folids are weak and relaxed, ought to avoid 
all vifcid food, or fuch things as are hard of digeftion. Their 
diet, however, ought to be nourilhing j and they ffiould take 
plenty of exercife in the open air. 
Such as abound with blood, ffiould be fparing in the ufe of 
every thing that is highly nouriffiing, as fat meat, rich wines, 
ftrong ale, and the like. Their food ffiould conftft moftly of 
bread and other vegetable fubftances 5 and their drink ought 
to be water, whey, or fmall beer. 
Fat people ffiould not eat freely of oily, nouriffiing diet. 
They ought frequently to eat raddiffi, garlic, fpices, or fuch 
things as are heating, and promote perfpiration and urine. 
Their drink fhould be water, coffee, tea, or the like ; and they 
ought to take much exercife and little fleep. 
Thofe who are too lean muft follow an oppolite courfe. 
Such as are troubled with acidities, or whofe food is apt to 
four upon the ftomach, fhould live much on flefh meats ; and 
thofe who are afflifted with hot, alkaline eruftations, ought to 
ufe a diet confifting chiefly of acid vegetables. 
People who are affe&ed with the gout, low fpirits, hypo- 
chondriac, or hyfteric diforders, ought to avoid all flatuient 
food, every thing that is vifcid or hard of digeftion, all falted 372 
THE FAMILY PHYSICIAN. 
or fmoke dried provifions, and whatever is auftere, acid, or apt 
to four on the ftomach. Their food fhould be light, fpare, 
cool, and of an opening nature. 
It is not only neceflary for health that our diet be whole- 
fome, but alfo that it be taken at regular periods. Some imagine 
long fading will atone for excefs ; but this, inftead of mend- 
ing the matter, generally makes it worfe. When the ftomach 
and inteftines are over diftendcd with food, they lofe their pro- 
per tone, and, by long fading, they become weak, and inflated 
with wind. Thus either gluttony or falling deftroys the 
powers of digeftion. 
The frequent repetition of aliment is not only neceflary for 
repairing the continual wafte of our bodies, but likewifeto keep 
the humours found and fweet. Our humours, even in the 
moll healthy date, have a conftant tendency to putrefaction, 
which can only be prevented by frequent fupplies of frelh nou- 
rishment. When that is wanting too long, the putrefaction 
often proceeds fo far as to occafton very dangerous fevers. 
From hence we may learn the neceflity of regular meals. No 
perfon can enjoy a good date of health, whpfe veflels are either 
frequently overcharged, or the humours long deprived of frelh 
fupplies of chyle. 
Long fading is extremely hurtful to young people; it not 
only vitiates their humours, but prevents their growth. Nor 
is it lefs injurious to the aged. Mod perfons, in the decline of 
life, are afflicted with wind. This complaint is not only in- 
creafed, but even rendered dangerous, and often fatal, by long 
fading- Old people, when their domachs are empty, are fre- 
quently feized with giddinefs, head-achs, and faintnefs. Thefe 
complaints may generally be removed by a bit of bread and a 
glafs of wine, or tading any other folid food, which plainly 
points out the method of preventing them. 
It is a very common practice to eat a light breakfaft and a 
heavy fupper. This cuftom ought to be reverfed. When people 
fup late, their fupper fhould to be very light, but the breakfaft 
ought always to be folid. If any one eats a light fupper, goes 
foon to bed, and rifes betimes in the morning, he will be dire 
to find an appetite for his breakfaft, and he may freely in- 
dulge it. 
The ftrong and healthy do not indeed fufFer fo much from 
fading, as the weak and delicate *, but they run great hazard 
from its oppofite, viz. repletion. Many difeales, elpecially 
fevers, are the efl'eCl of a plethora, or too great fulnefs of the 
veflels. Strong people, in high health, have generally a great 
quantity of blood and other humours. When thefe are fud- 
denly increafed, by an overcharge of rich and nourifhing diet, 
the veflels become too much diftendcd, and obflruClions and in- THE FAMILY PHYSICIAN. 
373 
enfue. Hence fo many people are feized with, in- 
llammatory and eruptive fevers, after a feaft or debauch. 
All great and hidden changes in diet are dangerous. What 
the ftomach has been long accuftomed to digeft, although lefs 
wholefome, will agree better with it than food of a more falu- 
tary nature which it has not been ufed to. When therefore a 
change becomes neceflary, it ought always to be made gra- 
dually ; a hidden tranhtion from a poor and low, to a rich and 
luxurious diet, or the contrary, might fo difturb the functions 
of the body, as to endanger health, or even to occalion death 
itfelf. 
When I recommend regularity of diet, I would not be un- 
derstood as condemning every fmall deviation from it. It is 
next to impoflible for people at all times to avoid fome degree 
of excefs; and living too much by rule might make even the 
fmalleft deviation dangerous. It may therefore be prudent to 
vary a little, fometimes taking more, fometimes lefs than the 
ufual quantity of meat and drink, provided always that regard 
be had to moderation. Leinery. Arbuthnot. Tijfot, Buchan, 
ELECTUARIES. 
Ehcluary for the Piles. 
Take flowers of fulphur, one ounce ; cream of tartar, half an 
ounce ; treacle, a fuffleient quantity to form an electuary. 
A tea-fpoonful of this may he taken three or four times a- 
day. 
Electuary for the Palfy. 
Take of powdered muftard feed, and conferve of rofes, each 
an ounce ; fyrup of ginger, enough to make an electuary. 
A tea-fpoonful of this may be taken three or four times a- 
day. 
Electuary for the Rheumat 'ifn- 
Take of conferve of rofes, two ounces; cinnabar of anti- 
mony, levigated, an ounce and an half; gum guaiacum, in 
powder, an ounce; fyrup of ginger, a fuflicient quantity to 
make an electuary. 
In obftinate rheumatifrns, which are not accompanied with a 
fever, a tea-fpoonful of this electuary, may be taken twice a-day 
with conflderable advantage. 
Lenitive EleEluary. 
Take of fenna, in fine powder, eight ounces; coriander feed, 
alfo in powder, four ounces j puip of tamirands and of French 
pruens, each a pound. Mix the pulps and powders together, 
and with a fufficient quantity of fimple lyrup, reduce the whole 
into an electuary. 374 
THE FAMILY PHYSICIAN. 
A tea-fpoonful of this ele&uary, taken two or three times 
a-day, generally proves an agreeable laxative. 
Eleßuary for the Dyfentery. 
Take of the Japonic confeflion, two ounces ; Locatelli’s bal« 
fam, one ounce; rhubarb in powder, half an ounce; fyrup of 
marfh-mallows, enough to make an electuary. 
It is often dangerous in dyfenteries to give opiates and 
aftringents, without interpofing purgatives. The purgative is 
here joined with thefe ingredients, which renders this a very 
fafe and ufeful medicine for the purpofes exprefled in the title. 
About the bulk of a nutmeg fhould be taken twice or thrice 
a-day, as the fymptoms and conftitution may require. 
OINTMENTS, 
Yellow Bajilicum Ointment. 
Take of yellow wax, white refin, and frankincenfe each a 
•quarter of a pound; melt them together over a gentle fire; 
then add, of hog’s lard prepared, one pound. Strain the oint- 
ment while warm. 
This ointment is employed for cleanfing and healing wounds 
and ulcers. 
Ijj'ue Ointment. 
Mix half an ounce of Spanifh flies, finely powdered, in fix 
ounces of yellow bafilicum ointment. 
This ointment is chiefly intended for drefling bliflers, in or- 
der to keep them open during pleafure. 
Ointment of Calamine. 
Take of olive oil, a pint and an half \ white wax, and cala- 
mine ftonc, levigated, of each half a pound. Let the calamine 
ftone, reduced into a fine powder, be rubbed with fome part of 
the oil, and afterwards added to the reft of the oil and wax, 
previoufly melted together, continually ftirring them till quite 
cold. 
This ointment, which is commonly known by the name of 
Turner's Cerate, is an exceeding good application in burns and 
excoriations, from whatever caufe. 
Emollient Ointment, 
Take of palm oil, two poundsj olive oil, a pint and an half; 
yellow wax, half a pound ; Venice turpentine, a quarter of a 
pound. Melt the wax in the oils over a gentle fire ; then mix 
in the turpentine, and ftrain the ointment. 
This fupplies the place of Althea ointment. It may be ufed 
for anointing inflamed parts, &c. THE FAMILY PHYSICIAN. 
375 
CLYSTERS. 
Laxative Clyjler. 
Take of milk and water, each fix ounces; Tweet oil or frefli 
butter, and brown Tugar, of each two ounces. Mix them. 
If an ounce of Glauber’s fait, or two table-fpoonfuls of com- 
mon fait, be added to this, it will be a Purging Clyjler, 
Carminitive ClyJlcr. 
ounce. Boil in a pint and an half of water to one pint. 
In hyfteric an hypochondraic complaints this may be admi- 
niftered inftead of the Foetid Clyfer, the fxnell of which is fo 
difagreeable to molt patients. 
Take of camomile flowers, an ounce; anifeeds, half an 
To four ounces of the infuflon of camomile flowers, add an 
equal quantity of Florence oil. 
This clyfter is beneficial in bringing off the fmall worms 
lodged in the lower parts of the alimentary canal. When given 
to children, the quantity muft be proportionably leflened. 
Oily Clyder. 
‘Turpetitine Clyfter. 
Take of common deco&ion, ten ounces; Venice turpentine, 
diflblved with the yolk of an egg, half an ounce ; Florence oil, 
one ounce. Mix them. 
This diuretic clyfter is proper in obftruftions of the urinary 
paflages, and in cholicky complaints, proceeding from gravel 
TINCTURES. 
Sacred or Tincture of Hiera Picra. 
Take of fuccotorine aloes in powder, one ounce ; Virginian 
fnake-root and ginger, of each two drachms. Infufe in a pint 
of mountain wine, and half a pint of brandy, for a week, fre- 
quently {baking the bottle ; then ftrain off the tinflure. 
This is a fafe and ufeful purge for perfons of a languid and 
phlegmatic habit; but is thought to have better effects, taken 
in fmall dofes as a laxative. 
The dofe, as a purge, is from one to two ounces. 
Volatile Tindure of Gum Guaiacum. 
Take of gum guaiacum, four ounces ; volatile aromatic fpirit, 
a pint. Infufe without heat, in a veflel well flopped, for a few 
days ; then ftrain off the tindlure. 
In rheumatic complaints, a tea fpoonful may be taken in a 
cup of the infufion water-trefoil, twice or thrice a-day. 
Infufe two ounces of the roots of black hellebore, bruifed, in 
p pint of proof fpirit, for feven or eight days; then filter the 
Tincture of Black Hellebore. 376 
THE FAMILY PHYSICIAN. 
tin&ure through paper. A fcruple of cochineal may be infufed 
along with the roots, to give the tincture a colour. 
In obftruftions of the metifes, a tea-fpoonful may be taken 
in a cup of camomile or penny-royal tea twice a-day. 
Take of Peruvian bark, two ounces ; Seville orange-peel and 
cinnamon, of each half an ounce. Let the bark be powdered, 
and the other ingredients bruifed ; then infufe the whole in a 
pint and an half of brandy, for live of fix days, in a clofe veil'd j 
afterwards ilrain off the tindure. 
Tincture of the Bark. 
This tindure is not only beneficial in Intermitting fever?, but 
alfo in the flow, nervous, and putrid kinds, efpecially towards 
their decline. 
The dofe is from one drachm to three or four, every fifth or 
fixth hour. It may be given in any fuitable liquor, and occa- 
fionally fharpened with a few drops of the fpirit of vitriol. 
BOLUSSES. 
PeEtoral Bolus. 
Take of fperma ceti, a fcruple ; gum ammoniac, ten grains; 
fait of hartfhorn, fix grains; fimple fyrup, as much as will 
make them into a bolus. 
This bolus is given in colds and coughs of long {landing, 
afthmas, and beginning confumptions of the lungs. It is ge- 
nerally proper to bleed the patient before he begins to ufe it. 
Purging Bolus. 
Take of jalap in powder, a fcruple; cream of tartar, two 
fcruples. Let them be rubbed together and formed into a bolus, 
with fimple fyrup. 
Where a mild purge is wanted, this will anfwer the purpofe 
very well. If a ftronger dofe is neceffary, the jalap may be in- 
creafed to half a drachm or upwards. 
Take of alum, In powder, fifteen grains; gum kino, five 
grains ; fyrup, fufficient quantity to make a bolus. 
In an excefiive flow of the rnenfesy and other violent difehar- 
ges of blood, proceeding from relaxation, this bolus may be 
given every four or five hours, till the difeharge abates. 
AJlringent Bolus 
Diaphoretic Bolus. 
Take of gum guaiacum, in powder, ten grains ; flowers of 
fulphur and cream of tartar, of each one fcruple j Ample fyrup, 
a fufficient quantity. 
In rheumatic complaints, and diforders of the flcin, this bolus 
may be taken twice a-day. It will alfo be of fervice in the in- 
flammatory quinfey. ' THE FAMILY PHYSICIAN. 
377 
MIXTU R E S. 
AJlringent Mixture 
Take Ample cinnamon-water and common water, of each 
three ounces •, fpirituous cinnamon-water, an ounce and an 
half; Japonic confection, half an once. Mix them. 
In dyfenteries which are not of long handing, after the ne- 
ceffary evacuations a fpoonful or two of this mixture may be 
taken every four hours, interpofmg every fecond or third day a 
dole of rhubarb. 
Take of mint-water, five ounces; vinegar of fquills, fix 
drachms ; fweet fpirit of nitre, half an ounce ; fyrup of ginger, 
an ounce and an half. Mix them. 
Diuretic Mixture. 
In obftrudlions of the urinary paflages, two fpoonfuls of this 
mixture may be taken twice or thrice a-day. 
ELIXIRS. 
Stomachic Elixirs. 
Take of gentian root, two ounces; Curafiao oranges, one 
ounce ; Virginian fnake-root, half an ounce. Let the ingrer 
dients be bruifed, and infilled for three or four days in two 
pints of French brandy ; afterwards ftra’m out the elixir. 
This is an elegant ftoraachic bitter. In flatulencies, indi- 
geflion, want of appetite, and fuch like complaints, a finall glafs 
pf it may be taken twice a-day. It likewife relieves the gout in 
the ftomach, when taken in a large dofe. 
Paregoric Elixir. 
Take of flowers of benzoin, half an ounce; opium, two 
drachms, Infufe in one pound of the volatile aromatic fpirit, 
for four or five days, frequently lhaking the bottle ; afterwards 
ftrain the elixir. 
This is an agreeable and fafe way of adminiftering opium. 
It eafes pain, allays tickling coughs, relieves difficult breathing, 
and is ufeful in many diforders of children, particularly the 
hooping cough. 
The dofe to an adult is from fifty to an hundred drops. 
POWDERS. 
Take of tin reduced into a fine powder, an ounce ; fEthiop’s 
mineral, two drachms. Mix them well together, and divide the 
whole into fix dofes. 
JVcrm Powders. 
One of thefe powders may be taken in a little fyrup, honey, 
or treacle, twice a day, After they have been all ufed, the fol- 
lowing anthelmintic purge may be proper. 378 
THE FAMILY PHYSICIAN. 
Purging Worm Powder. 
Take of powdered rhubarb, a Temple; Tcammony and calo- 
mel, of each five grains. Rub them together in a mortar for 
one dofe. 
For children, the above dofes muft be leflened according to 
their age. 
If the powder of tin be given alone, its dofe may be confider- 
ably increafed. The late Dr. Alfton gave it to the amount 
of two ounce in.three days; and fays, when thus adminiftered, 
that it proved an egregious anthlemintic. He purged his pa- 
tients both before they took the powder and afterwards. 
Early In the morning the patient is to take, in any liquid, 
two or three drachms, according to his age and conftitution, 
of the root of male fern reduced into a fine powder. About 
two hours afterwards, he is to take of calomel and refin of fcam- 
mony, each ten grains ; gum gamboge, fix grains. Thefe in- 
gredients mull be finely powdered and given'in a little fyrup, 
honey, treacle, or any thing that is moft agreeable to the pa- 
tient. He is then to walk gently about, now and then drinking 
a difh of wreak green tea till the worm is paffed. If the pow- 
der of the fern produces naufea, or ficknefs, k may be removed 
by fucking the juice of an orange or lemon. 
This medicine, which had been long kept a fecret abroad, 
for the cure of the tape-worm, was fome time ago purchafed by 
the French king, and made public for the benefit of mankind. 
Not having had an opportunity of trying it, I can fay nothing 
from experience concerning its efficacy. It feeras, however, 
from its ingredients, to be an a£Hve medicine, and ought to be 
taken with care. The dofe here prefcribed is fufficient for the 
ftrongeft patient •, it mufl, therefore, be reduced according to 
the age and conftitution. 
Powder for the Pape Worm. 
A firm pent Powder. 
Take of allum and Japan earth, each two drachms. Pound 
fhem together, and divide the whole into ten or twelve dofes. 
In an immoderate flow of the menfesy and other htemorrhages, 
one of thefe powders may be taken every hour, or every half 
hour, if the difcharge be violent. 
PILLS. 
Strengthening PHI, 
Take foft extra ft of the bark, and fait of fteel, each a drachm. 
Make into pills. 
In disorders arifing from exceffive debility, or relaxation of 
the folids, as the cholorojts, or green ficknefs, two of the pills 
may be taken three times a day. THE FAMILY PHYSICIAN. 
379 
Stomachic Pill. 
Take extract of gentian, two drachms; powdered rhubarb 
and vitriolated tartar, of each one drachm \ oil of mint, thirty 
drops ; Ample fyrup, a fufficient quantity. 
Three or four of thefe pills may be taken twice a day, for in- 
vigorating the ftomach, and keeping the body gently open. 
Take of purified opium, ten grains ; Caftile foap, half a 
drachm. Beat them together, and form the whole into 20 pills. 
When a quieting draught will not fit upon the fiomach, one, 
two, or three of thefe pills may be taken, as occafion requires. 
Compoftng Pill. 
Pill for the Jaundice, 
Take of Caftile foap, fiuccotorine aloes, and rhubarb, of each 
one drachm. Make them into pills with a fufficient quantity 
of fyrup or mucilage. 
Thefe pills, as their title exprefles, are chiefly intended for the 
jaundice, which with the affiftance of proper diet, they will of- 
ten cure. Five or fix of them may be taken twice a day, more 
or lefs, as is neceffary to keep the body open. It will be pro- 
per, however, during their ufe, to interpofe now and then a vo- 
piit of ipecacuanha or tartar emetic. 
BURNS AND INFLAMMATIONS, BRUISES, SPRAINS, 
AND ULCERS, ALL EXTERNAL. 
Goulard’s Extract of Saturn. 
Take of litharge, one pound; vinegar made of French wine 
two pints. Put them together into a glazed earthen pipkin, 
and let them boil, or rather fimmer, for an hour, or an hour 
and a quarter, taking care to ftir them all the while with a 
wooden fpatula. After the whole has ftood to fettle, pour ofF 
the liquor which is upon the top into bottles for ufe. 
With this extract Goulard makes his vegeto mineral water, 
which he recommends in a great variety of external diforders, 
as inflammations, burns, bruifes, fprains, ulcers, Sec. 
Liniment for Burns. 
Take equal parts of Florence oil, or of frefh drawn linfeed 
oil, and lime-water ; lhake them well together in a wide- 
mouthed bottle, fo as to form a liniment. 
This is found to be an exceeding proper application for 
recent fealds or burns. It may either be fpread upon a cloth, or 
the parts afiedted may be anointed with it twice or thrice a day. 
Tar Water, 
Pour a gallon of water on two ponuds of Norway tar, and 
ftir them ftrongly together with a wooden rod; after they have 
ftood to fettle for two days, pour off the water for ufe. 380 
the family physician. 
DRAUG H T S. 
Anodyne Draught. 
Take of liquid laudanum, twenty-five drops; fimple cinna- 
mon water, an ounce •, common fyrup, two drachms. Mix them. 
In exceffive pain, where bleeding is not neceflary, and in 
great reftleffnefs, this compofing draught may be taken and 
repeated occafionally. 
Take of the diuretic fait, two fcruples ; fyrup of poppies, two 
drachms ; fimple cinnamon-water and common water, of each 
an ounce. 
Diuretic Draught, 
This draught is of fervice in an obftru&ion or deficiency 
of urine. 
Purging Draughts, 
Take of manna an ounce ; foluble tartar, or Rochelle fait, 
from three to four drachms. Diflblve in three ounces of boil- 
ing water ; to which add Jamacia pepper water, half an ounce. 
As mannafometimes will not fit upon the ftomach, an ounce, 
or ten drachms of the bitter purging falts, diflblved in four 
ounces of water, may be taken inftead of the above. 
MEDICINAL WINES. 
Anthelmintic Wine, 
Take of rhubarb, half an ounce ; worm-feed, an ounce, 
Bruife them, and infufe without heat in two pints of red port 
wine for a few days ; then firain off the wine. 
As the ftomachs of perfons afflicted with worms are always 
delibated, red wine alone will often prove ferviceable ; it mull, 
however, have fill better effects when joined with bitter and 
purgative ingredients. 
A glafs of this wine may be taken twice or thrice a day. 
Take glafs of antimony, reduced to a fine powder, half an 
ounce; Liibon wine, eight ounces. Digeft, with heat, for 
three or four days, now and then fhaking the bottle ; afterwards 
filter the wine through paper. 
The dofe of this wine varies according to the intention. As 
an alterative and diaphoretic, it may be taken from ten to fifty 
or fixty drops. In a larger dofe it generally proves cathartic, 
or excites vomiting. 
Antimonial Wine. 
Take of gentian root, yellow rind of lemon-peel, frefh, each 
one ounce ; long pepper, two drachms *, mountain wine, two 
pints. Infufe without heat for a week, and ftrain out the wine 
for ufe. 
Bitter Wine. THE FAMILY PHYSICIAN. 
In complaint, ariling from weaknefs of the ftomach, or indi- 
gcftion, a glafs of this wine may be taken an hour before dinner 
and fupper. 
INFUSIONS. 
The author of the New Difpenfatory obferves, that even from 
thofe vegetables which are weak in virtue, rich infufions may 
be obtained, by returning the liquor upon frelh quantities of the 
fubje£t, the water loading itfelf more and more with the active 
parts ; and that thefe loaded infufions are applicable to valuable 
purpofes in medicine, as they contain in a fmall compafs the 
finer, more fubtile, and active principles of vegetables, in a form 
readily mifcible with the fluids of human body. 
Take tops of the lefler centaury and camomile flowers, of 
each half an ounce; yellow rind of lemon and orange-peel, 
carefully freed from the inner white part, of each two drachms. 
Cut them in fmall pieces, and infufe them in a quart of boiling 
water. 
Bitter Infufwn. 
For Indigeftion, weaknefs of the ftomach, or want of appe- 
tite, a tea-cupful of this infufion may be taken twice or thrice a 
day. 
Infufion of the Bari. 
To an ounce of the bark, in powder, add four or five table- 
fpoonfuls of brandy, and a pint of boiling water. Let them in- 
fufe for two or three days. 
This is one of the beft preparations of the bark for weak fto- 
machs. In diforders where the corroborating virtues of that 
medicine are required, a tea-cupful of it may be taken two or 
three times a day. 
Infufion for the Palfy. 
Take of horfe-radilh root fhaved, muftard-feed bruifed, each 
four ounces; outer rind of orange-peel, one ounce. Infufe 
them in two quarts of boiling water, in a clofe vefiel, for twen- 
ty-four hours. 
In paralytic complaints, a tea-cupful of this warm ftimulating 
medicine may be taken three or four times.a-day, It excites 
the action of the folids, proves diuretic, and, if the patient be 
kept warm, promotes perfpiration. 
If two or three ounces of the dried leaves of marlh trefoil 
be ufed inllead of the milliard, it will make the antifcorbutic 
infufion. 
Conferve of Red Rofes. 
Take a pound of red role buds, cleared of their heels; beat 
them well in a mortar, and, adding by degrees two pound of 
double-refined fugar, in powder, make a conferva. 382 
THE FAMILY PHYSICIAN. 
After the fame manner are prepared the conferves of orange- 
peel, rofemary flowers, fea-wormood, of the leaves of wood- 
forrel, &c. 
The confcrve of rofes is one of the moll agreeable and ufe- 
ful preparations belonging to this clafs. A drachm or two of 
it, diflblved in warm milk, is ordered to be given as a gentle re- 
ftringent in weaknefs of the flomach, and likewife in pthifical 
coughs, and fpitting of blood. To have any conllderable ef- 
fects, however, it muff be taken in larger quantities. 
Conferve of Sloes. 
This may be made by boiling the floes gently in water, be- 
ing careful to take them out before they burft ; afterwards ex- 
prefling the juice, and beating it up with three times its weight 
of fine fugar. 
In relaxations of the uvula and glands of the throat, this makes 
an excellent gargle, and may be ufed at diferetion. 
Preferves are made by fteeping or boiling frefh vegetables 
far ft in water, and afterwards in fyrup, or a folution of fugar. 
The fubjeft is either preferred moift in the fyrup, or taken 
out and dried, that the fugar may candy upon it. The lalt is 
the mod ufual method. 
The following is a mojl excellent Remedy for a Cold. I know not 
one that isfo efficacious. 
Take a large tea-cupful of linfeed, two penny worth of flick- 
liquorice, and a quarter of a pound of fun raifins. Put thefe 
into two quarts of foft water, and let it flmmer over a flow fire 
till it it reduced to one; then add to it a quarter of a pound 
of brown fugar-candy pounded, a table-fpoonful of old rum, 
and a table-fpoonful of the beft white wine vinegar, or lemon 
juice. 
Note. The rum and vinegar are beft to be added only to 
the quantity you are going immediately to take; for, if it is 
put into the whole, it is apt in a little time to grow flat. 
Drink half a pint at going to bed, and take a little when the 
cough is troublefome. 
This receipt generally cures the worft of colds in two or 
three days, arid, if taken in time, may be faid to be almoft an 
infallible remedy. It is a moft fovereign and balfamic cordial 
for the lungs, without the opening qualities which endanger 
frefh colds in going out. It has been known to cure colds that 
have been almoft fettled into confumptions in lefs than three' 
weeks. 
DECOCTIONS. 
Decoclion of Logwood. 
Boil three ounces of the {having, or chips, of logwood, in THE FAMILY PHYSICIAN. 
four pints of water, till one half the liquor is wafted. Two or 
three ounces of ftmple cinnamon-water may be added to this 
deco&ion. 
In fluxes of the belly, where the ftronger aftringents are im- 
proper,-a tea-cupful of this decodlion may be taken with advan- 
tage three or four times a-clay. 
Boil an ounce of the Peruvian bark, grofsly powdered, in a 
pint and an half of water to one pint; then ftrain the decoc- 
tion. If a tea-fpoonful of the weak fpirit of vitriol be added to 
this medicine, it will render it both more agreeable and effica- 
cious. 
Decoction of Bark, 
Compound Decoction of the Bark. 
Take of Peruvian bark and Virginian fnake-root, grofsly 
powdered, each three drachms. Boil them in a pint of water 
to one half. To the drained liquor add an ounce and an half 
of aromatic water. 
Sir John Pringle recommends this as a proper medicine to- 
wards the decline of malignant fevers, when the pulfe is low, 
the voice weak, and the head affected with a ftupor but with 
little delirium. 
The dofe is four fpoonfuls every fourth or fixth hour. 
PLASTERS. 
Platters ought to be of a different confiftence, according to 
the purpofes for which they are intended. Such as are to be 
applied to the breafts and ftomach, ought to be foft and yield- 
ing while thofe defigned for the limbs, fhould be firm and ad- 
heiive. 
Take of gum platter, half a pound ; camphorated oil, an 
ounce and an half; black pepper, or capttcum, where it can.be 
had, one ounce. Melt the platter and mix with it the oil; 
then fprinkle in the pepper, previoufly reduced to a fine 
powder. 
An ounce or two of this platter, fpread upon foft leather, 
and applied to the region of the ftomach, will be of fervice in 
flatulencies arifing from hyfteric and hypochondraic affe&ions. 
A little of the exprefled oil of mace, or a few drops of the ef- 
fential oil of mint, may be rubbed upon it before it is applied. 
Stomach Plajler. 
Take of common plafter, half a pound ; of Burgundy pitch, 
a quarter of a pound. Melt them together. 
This plafter is principally ufed for keeping on other dreffings. 
Adhefive Plafer. 384 
the family physician. 
Anodyne Finder. 
Melt an ounce of adhefive plafler, and, when it Is cooling'? 
mix with it a drachm of powdered opium, and the fame quan- 
tity of camphor, previoufly rubbed up with a little oil. 
This plafrer generally gives cafe in acute pains, efpe’cially of 
the nervous kind. 
Take of Venice turpentine, fix ounces; yellow wax, two 
ounces ; Spanifh flies, in fine powder, three ounces ; powdered 
milliard, one ounce. Melt the wax, and while it is warm add 
to it the turpentine, taking care not to evaporate it by too much 
heat. After the turpentine and wax are diffidently incorpo- 
rated, fprinkle in the powders, continually ftirring the mafs till 
it be cold. 
Blijlering Plafler. 
Though this plafler is made in a variety of ways, one feldom 
meets with it of a proper confidence. When compounded with 
oils and other greafy fubflances, its effeCls are blunted, and it is 
apt to run; while pitch and refin render it too hard and very 
inconvenient. 
When the bliftering plafter is not at hand, its place may be 
fupplied by mixing with any foft ointment a fufficient quantity 
of powdered flies j or by forming them into a pafte with flour 
and vinegar. 
Take of the common plafter, four pounds; gum ammoniac 
and galbanum, drained, of each half a pound. Melt them to- 
gether, and add, of Venice turpentine, fix ounces. 
This plafter is ufed as a 'digeftive, and likewife for difcufllng 
indolent tumours. 
Gum Plajier. 
Method of def raying the putrid Smell which Meat acquires during 
. hot Weather. 
Put the meat intended for making foup into a fauce-pan full 
of water, fcuru it when it boils, and then throw into the fauce- 
pan a burning coal, very compact and deftitute of fmoke ; leave 
it there for two minutes, and it will have contracted all the 
fmell of the meat and foup. 
If you with to roaft a piece of meat on the fpit, or to bake it, 
put it into water till it boils, and, after having fcummed it, 
throw in a burning coal as before; at the end of twro minutes, 
take out the meat, and, having wiped it well, put it on the fpit, 
or into the oven. 
When frefh butter has not been faked in proper time, or 
when fait butter has become rancid or mu fly, after melting 
and feumming it, clip in a cruft of bread well toafted on both 
fides, and at the end of a minute or two the butter will lole its 
clifaureeable odour, but the bx*ead will be found foetid. THE FAMILY PHYSICIAN. 
CORNS AND TEETH. 
A Remedy for Corns on the Feet. 
Roaft a clove of garlic, or an onion, on a live coal, or in hot 
afhes; apply it to the corn, and fatten it on with a piece of 
cloth. This foftens the corn to fuch a degree, as toloofen and 
wholly remove it in two or three days. Foment the corn every 
other night in warm water, after which renew the application. 
The fame intention will be yet more effectually anfwered by 
applying to the corn a bit of the platter of Diachylon with the 
gums, fpread on a fmall piece of linen ; removing it occafionally 
to foment the corn with warm water, and pare off the fattened 
part with a penknife. 
To clean the Teeth and Gums, and male the Fiefs grow clofe to the 
Root of the Enamel. 
Take one ounce of myrrh, in fine powder, two fpoonfuls of 
the bett white honey, and a little green fage in fine powder ; 
mix them well together, and rub the teeth and gums with a 
little of this balfam every night and morning. 
Diffolve an ounce of myrrh as much as pofiible in half a 
pint of red wine and the fame quantity of oil of almonds : wafh 
the mouth with this fluid every morning. 
This is alfo an excellent remedy againft worms in the teeth* 
To frengthen the Gumsy and foften loofe Teeth. 
A fare Prefervative from the Tooth-Ach. 
After having waflied your mouth with water, as cleanlinett, 
and indeed health, requires, you fliould every morning rince 
the mouth with a tea-fpoonful of lavender-water mixed with an 
equal quantity of warm or cold water, which ever you like bett, 
to diminitti its activity. This Ample and innocent remedy is a 
certain prefervative, the fuccefs of which has been confirmed 
by long experience. 
A Powder to clean the Teeth. 
Take dragon’s blood and cinnamon, of each one ounce and 
an half, burnt allum, or cream of tartar, one ounce; beat all 
together into a very fine powder, and rub a little on the teeth 
every other day. 
The following Powder will he found an excellent Preferver, as well 
as Cleaner, of the Teeth; it likewife. makes them very white, 
Take pumice-ftone prepared, fealed earth, and red coral pre- 
pared, of each an ounce; dragon’s-blood, half an ounce} cream 
of tartar, an ounce and an half; cinnamon, a quarter of an 
ounce; and cloves, a fcruple. Beat the whole together into a 
powder- 386 
THE FAMILY PHYSICIAN. 
WATERS. 
A Kekeipt 'to make the genuine Hungary Witer. 
Put into ar/alembic a pound and an half of frefh picked rofc- 
mary flowers; pennyroyal and marjoram flowers, of each half a 
pound i three quarts of good Coniac brandy j having clofe flop- 
ped the mouth of the alembic to prevent the fpirit from evapo- 
rating, bury it twenty-eight hours in horfe-dung to digeft, and 
then diftil off the fpirit in a water-bath. 
A drachm of Hungary-water diluted with fpring water, may 
be taken once or twice a week in the morning failing. It is 
alfo ufed by way of embrocation to bathe the face and limbs, or 
any part affedled with pains or debility. This remedy recruits 
the ftrength, difpels gloominefs, and ftrengthens the fight. It 
muff always be ufed cold, whether taken inwardly as a medi- 
cine, or applied externally. 
To make an excellent role-water, let the flowers be gathered 
two or three hours after fun-riling in very fine weather; beat 
them in a marble mortar into a pafte, and leave them in the 
mortar foaking in their juice, for five or fix hours *, then put the 
mafs into a coarfe canvafs bag, and prcfs out the juice ; to every 
quart of which add a pound of frelh damalk rofcs, and let them 
fiand in infufion for twenty-four hours. Then put the whole 
into a glafs alembic, lute on a head and receiver, and place it 
on a fand heat. Diftil at firft with a gentle fire,which is to be 
increafed gradually till the drops follow each other as quick as 
poflible ; draw off the water as long as it continues to run clear, 
then put out the fire, and let the alembic fiand till cold. The 
diftilled water at firft will have very little fragrancy, but after 
being expofed to the heat of the fun about eight days, in a bottle 
lightly flopped with a bit of paper, it acquires an admirable 
feent. 
To make Rofe-Water, 
Rofe-water is an excellent lotion for the eyes, if ufed every 
morning, and makes a part in collyriums preferibed for inflam- 
mations of thefe parts ; it is alfo proper in many other com- 
plaints. 
Fill a glafs or earthen body two thirds fpll of lavender flowers* 
and then fill up the veil'd with brandy of molafles fpirits. Let 
the flowers Hand in infuflon eight days, or lefs if ftraitened for 
time; thendiflil oft'the fplrit, in a water-bath with a brilk fire* 
at firft in large drops or even a fmall ftream, that the dTential 
oil of the flowers may rife with the fpirit. But as this cannot 
be done without the phlegm coming over the helm at the fame 
time, the fpirit mult be rectified. The firft diftillation being 
fihiftied, unlute the ftill, throw away what remains in the body* 
Directions for making Lavender-Water. THE FAMILY PHYSICIAN. 
387 
and fill it with frefli flowers of lavender, in the proportion of 
two pounds of lavender flowers to one pint of fpirit; pour the 
fpirit already diftilled according to the foregoing diredions, on 
the lavender flowers, and diftil a fecond time in a vapor bath. 
Having gathered (two hours before fun-rife in fine weather) a 
quantity of orange-flowers, pluck them leaf by leaf, and throw 
away the ftalks and ftems: fill a tin cucurbit two thirds full of 
thefe picked flowers; lute on a low bolt head, not above two 
inches higher than the cucurbit; place it in balneo maria;, or a 
water-bath, and diftil with a ftrong fire. You run no rifle from 
prefling forward the diftillation with violence, the water-bath 
effectually preventing the flowers from being burnt. In this 
method you pay no regard to the quantity, but the quality of 
the water drawn off. If nine pounds of orange flowers were 
put into the ftill, be fatisfied with three or four quarts of fra- 
grant water; however, you may continue your diftillation, and 
fave even the laft droppings of the ftill, which have fome fmall 
fragrancy. During the operation, be careful to change the 
water in the refrigeratory veflel as often as it becomes hot. Its 
being kept cool, prevents the diftilled water from having an 
cmpyreumatic or burnt fmell, and keeps the quinteffence of 
the flowers more intimately united with its phlegm. 
To make Orange-flower Water, 
Virgin's Milk, a fafe and excellent Cofmeiie. 
Take equal parts of gum benjamin and ftorax, diffolve them 
in a fuffictent quantity of fpirit of wine. The fpirit will then 
become a reddilh tin&ure, and exhale a very fragrant finell. 
Some people add a little balm of gilead. Drop a few drops 
into a glafs of clear water, and the water, by ftirring, will in- 
ftantly become milky. This may be ufed with fafety and fuc- 
cefs: it will clear the complexion, for which purpofe nothing 
is better. 
To take Iron Mould out of Linen, 
Hold the iron mould over the fume of boiling water for fomc 
time, then pour on the fpot a little juice of forrel and a little 
fait, and when the cloth has thoroughly imbibed the juice, wafli 
it in lye. 
To take cut Stains of Oil. 
Take Windfor-foap, fliaved thin, put it into a bottle half full 
of lye, throw in the fize of a nut of fal ammoniac, a little cab- 
bage juice, two yolks of new-laid eggs, and ox gall at difcretion \ 
and laftly, an ounce of powdered tartar j then cork the bottle, 
and expofe it to the heat of the noon-day fun four days, at the 
expiration of which time it becomes fit for ufe. Pour this 
liquor on the ftains, and rub it well on both fides of the cloth j 
then wafli the ftains with clear water, or rather with the fol- 388 
THE FAMILY PHYSICIAN. 
lowing foap, and when the cloth is dry they will no longer 
appear. 
To take out the Stains on Cloth of whatever Colour. 
Take half a pound of honey, the lize of a nut of fal ammo- 
niac, and the yolk of an egg ; mix them together, and put a 
little of this mixture on the {lain, letting it remain till dry. Then 
wafh the cloth with fair water, and the ftains will difappear. 
Water impregnated with mineral alkaline fait, or foda, ox-gall, 
and black foap, is alfo very good to take out fpots of grcafe. 
A Soap that takes out all Manner of Spots and Stains. 
Take the yolks of fix eggs, half a table-fpoonful of bruifed 
fait, and a pound of Venetian foap; mix the whole together 
with the juice of beet-roots, and form it into round balls, that 
are to be dried in the {hade. The method of ufing this foap 
is to wet with fair water the flained part of the cloth, and rub 
both fides of it well with this foap \ then wafh the cloth in 
water, and the flain will not long appear. 
To cure Warts. 
Anoint the warts with the milky juice of the herb mercury 
feveral times, and they will gradually wafte away. 
Another fafe and experienced Method, 
Rub the warts with a pared pippin, and a few days afterwards 
they will be found to difappear. 
To defray Fleas. 
Sprinkle the room with a deception of arfmart, bitter apple, 
briar leaves, or cabbage leaves; or fmoke it with burnt thyme 
or penny-royal. 
Put tanfey-leaves about different parts of the bed, viz. under 
the matrafs, or between the blankets. 
Another way. 
Rub the bed-pofts well with a ftrong deco£Uon of elder 
leaves. 
Another way. 
Take an ounce of vinegar, the fame quantity of ftavefacre, 
half an ounce of honey, and half an ounce of fulphur. Mix 
into the confluence of a fofc liniment, with two ounces of falad 
oil. 
A Liniment to defroy Lice. 
Take oil of bays, oil of fweet almonds, and old hogs-lard, of 
each two ounces; powdered ftavefacre, and tanfey-juice, of 
each half an ounce; aloes and myrrh, of each a quarter of an 
ounce; the fmaller centaury and fait of fulphur, of each a 
A Liniment to defray Nits, THE FAMILY PHYSICIAN. 
389 
drachm; mix the whole into a liniment. Before you ufe it, 
walk the hair with vinegar. 
Take roots of a maiden vine, roots of hemp, and cores of 
foft cabbages, of each two handfuls ; dry and bum them \ 
afterwards make a lye with the allies. The head is to be walk- 
ed with this lye three days fucceflively, the part having been 
previoufly well rubbed with honey. 
Receipt to thicken the Hair, and make it grow on a bald part. 
To make Hair black. 
■ Firft walk your head with fpring water, then dip your comb 
in oil of tartar, and comb yourfelf in the fun : repeat this ope- 
ration three times a day ; and at the end of eight days at moll 
the hair will turn black. If you are defirous of giving the hair 
a fine fcent, moiften it with oil of Benjamin. 
Simple Means ofproducing the fame Effeft, 
The leaves of the wild vine change the hairs black, and 
prevent their falling off. Burnt corks ; roots of the holm-oak 
and caper-tree; barks of willow, walnut-tree, and pome- 
granate ; leaves of artichokes, the mulberry-tree, fig-tree, 
rafpberry-bufh ; fhells of beans ; gall and Cyprus nuts j leaves 
of myrtle ; green fhells of walnuts j ivy-berries, cockle and red 
beet feeds, poppy-flowers, allum, and moll preparations of lead, 
Thefe ingredients may be boiled in rain-water, wine, or 
vinegar, with the addition of fome cephalic plant, as fage, 
marjoram, balm, betony, clove july-flowers, laurel, See. Sec. 
Obfervations upon a Leech, by a Gentleman who kept one feveral Tears 
for the purpofe of a Weather-glafs. 
A phial of water, containing a leech, I kept on the frame of 
my lower chamber window fafli, fo that when I looked in the 
morning, I could know what would be the weather of the 
following day. 
If the weather proves ferene and beautiful, the leech lies 
motionlefs at the bottom of the glafs, and rolled together in a 
fpiral form. 
If it rains before or after noon, It is found crept up to the 
top of its lodging, and there it remains till the weather is fet- 
tled. 
If we are to have wind, the poor prifoner gallops through Its 
limpid habitation with amazing fwiftnefs, and feldom refts till 
it beg ins to blow hard. 
If a remarkable ftorm of thunder and rain is to fucceed, for 
fome days before it lodges almoft continually without the wa- 
ter, and difcovers uncommon uneafinefs, in violent throes, and 
gonvuUive-like motions. THE FAMILY PHYSICIAN. 
In the froft, as in clear fumraer weather, it lies conftantly at 
the bottom. And in fnow, as in rainy weather, it pitches its 
dwelling upon the very mouth of the phial. 
What reafons may be afijgned for them, I mu ft leave philo- 
fophers to determine, though one thing is evident to every 
body, that it muft be afle&cd in the fame way with that of the 
mercury and fpirits in the weather-glafs, and has doubtlefs a 
very furprifing fenfation, that the change of weather, even 
days before, makes a viftble alteration upon its manner of 
living. 
Perhaps it may not be araifs to note, left any of the curious 
fhould try the experiment, that the leech was kept in a com- 
mon eight ounce phial glafs, about three-fourths filled with 
water, and covered on the mouth with a bit of linen-rag. In 
the fummsr the water is changed once a week, and in the 
winter once a fortnight. This is a weather-glafs which may 
be purchafed at a very trifling expence, and which will lafi; 
fome years. 
ROYAL HUMANE SOCIETY. 
Directions for the recovery of the Apparently Dead, 
I, The yeftoration of heat is of the greateft confequence to 
the return of life: when, therefore, the body is taken out of 
the water, ihe deaths lliould be ftripped off; or, if naked at 
the time of the accident, it muft be covered with two or three 
coats, or a blanket. The body fhould then be carefully con- 
veyed to the neareft houfe, with the head a little raifed. 
—ln cold and damp weather, the perfon fhould be laid on a 
bed, &cs in a room that is moderately heated;—ln fummer, on 
a bed expofed to the rays of the fun, and not more than fix 
perfons admitted, as a greater number may retard the return of 
life. The body is to be well dried with warm cloths, and gently 
rubbed with flannels fprinkled with rum, brandy, gin, or muf- 
tard—Fomentations of fpirits may be applied to the pit of the 
ftomach with advantage,—A warming-pan covered with flannel 
fhould be lightly moved up and down the back ; bladders, or 
bottles filled with hot water, heated bricks, or tiles wrapped up 
in flannel, fhould be applied to the foies of the feet, palms of 
the hands, and other parts of the body. 
11. Refpiration will be promoted by clofing the mouth and 
one npflril, while, with the pipe of a bellows, you blow into 
the other with fufficient force to inflate the lungs; another 
perfon fhould then prefs the cheft gently with his hands, lb as 
to expel the air. If the pipe be too large for the noftrils, the 
air may be blown in at the mouth. Blowing the breath can 
only be recommended when bellows cannot be procured. THE FAMILY PHYSICIAN. 
391 
111. The bowels fhould be inflated with the fumes of tobacco 
and repeated three or four times within the fir ft hour j but if 
circumfiances prevent the ufe of this vapour, then clyfiers of 
this herb, or other acrid infufions with fait, may be thrown 
up with advantage. The fumigating machine is fo much im- 
proved as to be of the higheft importance to the public ; and 
if employed in every inftance of apparent death, it would 
reftore the lives of many of our fellow creatures, as it now an- 
fwers the important purpofes of fumigation, infpiration, and ex- 
piration. 
IV. Agitation has proved a powerful auxiliary to the other 
means of recovery; one or more of the afliHants fhould, 
therefore, take hold of the legs and arms, particularly of boys, 
and fhake their bodies for five or fix minutes; this may be re- 
peated feyeral times within the firft hour. When the body is 
wiped perfectly dry, it fhould be placed in bed between two 
healthy perfons, and the friCtion chiefly directed, in this cafe, 
to the left fide, where it will be moft likely to excite the mo- 
tion of the heart. 
V. When thefe methods have been employed for an hour, 
if any brewhoufe, bakehoufe, or glafshoufe, be near, where 
warm grains, afhes, lees, See. can be procured, the body fhould 
be placed in any of thefe moderated to a degree of heat very 
little exceeding that of the perfon in health. If the warm bath 
can be conveniently obtained, it may be advantageoufly ufed in 
conjunction with the earlieft modes of treatment, * 
VI. EleCtricity fhould be early employed, as it will increafe 
the beneficial efieCls of the other means of recovery on the 
fyftem. *f The eleCtrical fhock,” fays Mr. Kite, in his Effay 
on the Recovery of the apparently Dead, w is to be admitted 
u as the teft or diferiminating charaCteriftic of any remains of 
u animal life; and fo long as that produces contractions, may 
ts the perfon be faid to be in a recoverable ftate j but when that 
•* effeCl has ceafed, there can no doubt remain of the party 
being abfolutely and pofitively dead.” . 
VII. If convulfions, or other figns of returning life appear, a 
tea-fpoonful or two of warm water may be put into the mouth ; 
and if the power of {wallowing be returned, a little warm wine, 
or brandy and water may be given. When this gradual ap- 
proach towards recovery is obferved, an<4 breathing returned, 
let the perfon be put into a warm bed, and if difpofed to fleep, 
as is generally the cafe, give no difturbance, and he will awake 
almoft perfectly recovered. 
The above methods are to be ufed with vigour for three or 
four hours; for it is a vulgar and dangerous opinion to fuppofe 
perfons are irrecoverable, becaufe life does not foon make its 
appearance j an opinion that has configned an immenfe num-  THE FAMILY PHYSICIAN. 
ber to the grave, who might have been reftored to life by rcfo- 
lution and perleverance. 
Bleeding fhould never be employed in fuch cafes, unlefs by 
the direction of one of the medical afliftants, or fome other ref- 
peCtable gentleman of the faculty, who has paid attention to the 
fiibjeCt oi fufpendcd animation. 
On the firft alarm of any perfon being drowned, let hot wa- 
ter, flour of mufbrd, warm blankets, hot flannels, flat bottles 
filled with hot water, a heated- warming-pan, bellows, brandy, 
hartfhorn drops, and an electrifying machine, be procured. 
Thefe articles being immediately employed, may be productive 
of reftoring many ufeful and valuable lives. 
The common people will often reftore life by purfuing the 
plans now recommended ; but if gentlemen of the faculty can 
be obtained, their afllftance fhould be immediately requefted, 
as their fk.il! will lead them judicioufly to vary the methods of 
treatment, and, in a variety of accidents, many more lives will 
be reflored to the community and to their families. 
The above means of reiteration have proved efficacious in 
apparent hidden death, by convullions, fuffocations, intoxtica- 
tion, hanging, intenfe cold, and the tremendous Itroke of light- 
ning,—When perfons are frolt bitten, they fhould be rubbed 
with fnow, previous to their being brought into a warm room. 
In fuffocation, occafioned by the fumes of fulphur, charcoal, 
&c. dalhing the face and brealt with cold water has been known 
to reftore life'. 
Publicans and others, who have been deterred from re- 
ceiving the apparently dead into their houfes, or giving imme- 
diate afliftance, under an apprehenfion of legal puniihment or 
penalties, are now informed, that the Committee have obtained 
the following opinion of an eminent Special Pleader:—“ It is a 
*c mifdemeanour by the common law, and an indi£lable offence, 
*( to prevent the Coroner from doing his duty, or to obflruil 
•c him in the execution of it. But the medling with a body 
€C apparently dead, for the purpofe of preferving life, is not a 
“ tranfgreffion o|" the law in either of thefe refpe£ls ; nor do I 
know any ftatnte by which fuch an aft is prohibited.”—All 
perfons who immediately admit the drowned, or otherwife 
fuffocated, and afford afliftance in the various inftances of ap- 
parent death, will be indemnified by the Managers of this 
Inftitution ; and are informed that the charges of burial, in 
unfuccefsful cafes, will be paid by the Royal Humane So- 
ciety.