THE 
Complete Enolifh COOK; 
O R, 
PRUDENT PIOUSEWIFE. 
BEING 
An entire new Colle&ion of the mod general, yet lead 
expenfive RECEIPTS in every Branch of 
COOKERY and Good Housewifery. 
With DIRECTIONS for 
Reading, 
Boiling, 
Stewing, 
Ragoos, 
Soups, 
Sauces, 
Fricafey* 
Pies, arts, 
Puddingo, 
Cheefe-Cakes, 
Cwftards, 
Jellies, 
Potting, 
Candying, 
Collaring, 
Pickling, 
Preferving, 
Made-Wines, &c. 
Together with Directions for placing Dilhes on Tables of Entertainment: 
And many other Things equally The Whole made eafy to 
the meaneft Capacity, and far more ufetu* young 2e§Laijers than any 
Book of the Kind extant. 
In cooking Fowl, or Flejh, or Fijlf, 
Or any nice, or dainty Difh, I 
TVitk Care perufe this ufeful Baoky 
*'Twiil make you foon a perfect CcoJt 
ANN PECK HA M, of LeE d %, 
Who is well known to have been for Forty Years pad one of the mofc 
noted Cooks in the County of York, 
LEE D S ; 
Printed by GRIFFITH WRIGHT, Miocc.J.xvn 
The Author, and J, Ogle, in Leeds’; and Mehrs, 
Robinson andßostßTs, in Pater~nolter*Row, London. 
And Sold bv THE 
PREFACE. 
XH E following collection of receipts in 
the art of Cookery, the refult of above 
forty years practice in the bed families 
in and about Leeds, is not fluff’d with a naufe- 
ous hodge-podge of French kickfhaws ; and 
yet the real delicacies of the mod fumptuous 
entertainments are by no means negledded. 
Sufficient affidance, perhaps more than is 
always needed, is given the wealthy and hofpi- 
table to furnilh out their tables on the mod 
uncommon occurences, whild a fpecial atten- 
tion is paid to the ordinary occafions of life.— 
And the middling and lower ranks are indruCt- 
ed how to fet off what they have to fet before 
their friends, or for their own ufe in the neat* 
ed manner, and to the bed advantage. 
A due regard is had throughout to elegance 
and ©economy, and mod efpecially to what is 
nounfhing and wholefome, both in the choice 
and in the preparation of fuch provifions as the 
different feafons of the year afford. And pro- 
per directions are given for placing any variety 
or number of diffies upon a table. 
The feveral receipts in pickling, preferving, 
&c. are given with all poffible perfpicuity, and 
in the neated and cheaped way, and according 
to the prevailing tade, and the newed faffiion. 
And fo much may be faid for the prefent faffiion, 
that it will be found upon trial in various arti-  PREFACE. 
cles lefs expenfive than what is difus’d. Info- 
much that the book, it is not doubted will com- 
pleatly anfwer the title it affumes, that of the 
Prudent Housewife. - 
The mod accomplish'd houfe-keepers, will 
have at lead; the Satisfaction of feeing their own 
methods approv’d by one who is generally al- 
low’d to be a competent judge, whilst they who 
have had lefs experience, will meet with fuitable 
directions how to proceed in all cafes with pro- 
priety and reputation. 
Such miftrefles as think it a burden to be 
continually dangling after their maids in the 
kitchen, may be exempted in a great meafure 
from that trouble, by putting thefe rules into 
the hands of their fervants *, for Special care is 
taken to make every thing eafy and intelligible 
to the meanefl underftanding. And it is cer- 
tain, that the directions which may be read 
with coolnefs and deliberation at aleifure hour, 
will more eafily be retained in the memory, 
than thofe that are given in the hurry of bufi- 
ncfs from the mouth of the mod refpeCtable 
mifirefs. 
After all, if there be any fo generous as to 
encourage the work, out of pure good will and 
kin In- fs to me, aimed: worn out in the fervice 
of die kitchen, they have afpecial claim amongft 
the reft of her friends and benefactors, to the 
grateful acknowledgment, of their moil 
Obedient, and moft oblig’d humble Servant, THE 
Compleat English COOK, &*c* 
i. TV make Brown Gravy. 
T a kettle on the fire with a 
H c A gallon of fpring water, put in 
7. ,*C. the fcrag-end of a neck of mut- 
ton, a knuckle of veal, let it 
boil and fkirn it j then put in a 
little mace, an onion, whole pepper and fait; 
when it is half wafted, take a ftew-pan and 
rub it with butter over your hove •, then rake 
part of a fhoulder-piece of beef, fiice it, lay 
it in, and brown it on both Tides •, then 
take a little of your broth into your pan, and 
cut the beef to let the gravy out •, and when 
you have browned all your beef, and you 
find all the goodnefs is boiled our, lb am :.u 
thro5 a hair fieve into a bowl. 2. To make White Gravy. 
Take a knuckle of veal, put it into a ket- 
tle with as much river water as will cover it, 
let it boil, and fkim it well ; then put in 
whole mace and white pepper, an onion, and 
a little fait, and boil it ’till all the o-oodnefs 
7 O 
is out of the meat ; then drain it for your 
ufe. 
3. To make Vermicelli Soop. 
Take a knuckle of veal, the fcrag-end of 
a neck of mutton, put them into a kettle 
v/ith as much water as will cover them, a 
bit of lean ham, and an onion ; let it boil, 
and fkim it well, and put in a little mace 
and fait •, when the meat is boiled clown, 
drain it, put it into your clean kettle, and 
fkim the top clean off ; t en put in two 
ounces of vermicelli, let it have aboil, and 
then pour it into your terreen. You may 
throw in the top of a French roll, if you 
chufe. 
Take four or five large onions, pe,el and 
boil them in milk and water, till tender, 
changing the water three times in the boiling; 
then beat them in'a marble mortar to a pulp, 
rub them thro’ a hair fieve, and put them 
into good gravy; fry a few dices of veal 
and lean bacon, beat them in a mortar as 
fine as forcemeat, which put into your ket- 
tle with the gravy and onions, and bod them; 
mix a fpoonful of dour with a little water. 
4. To make Onion Soop. and put it into the (bop to keep it from run- 
ning; ftrain it thro’a cullender, and lea fori 
it to your tafte ; put into your difh, a little 
fpinage ftewed in butter, and a little enfp 
bread ; ferve it up hot. 
5. T0 make Cray-Fish Soop. 
Take a knuckle of veal, and part of a 
neck of mutton, put them in a kettle with 
as much water as will cover them, an onion, 
a little whole pepper, and fait to y: ur take, 
let it boil ; then take twenty boiled cray-fi-h, 
beat them in a mortar, adding a little of the 
foop, ft rain and put them into your kettle, 
with two or three crufts of white bread to 
thicken the loop •, boil twelve of the fmalleft 
cray-fifh, and put them whole into the ter- 
reen, with a little crifp bread. You may 
make lobfter foop the fame way, only add 
to the foop the feeds of the lobfter. 
6. cIo make Green Pease Soop. 
Take a knuckle of veal, and part of a 
neck of mutton, and make of them a little 
good gfavy ; take half a peck of young 
green peafe, boil and beat them to a pimp 
in a marble mortar •, then put to them a lit- 
tle of the gravy, and {train them thro’ a hair 
fieve to take out all the pulp ; put all toge- 
ther with a little fait, whole pepper, and a 
quarter of a pound of butter ; let it have 
a boil -, then put it into your terreen, and 
have ready a gill of young peafe boiled to 
put in. 7. To make Hare Soop. 
Cut your hare in fmall pieces, wadi it, 
and put it into a kettle, with a knuckle of 
veal, and a gallon of water, a little fait, 
mace, an Onion, a few fweet herbs and fome 
crufts of bread •, let it ftew ’till the gravy 
be good ; fry a little of the hare to brown 
the loop, and put it into your terreen, with 
Hewed fpinage and crifp bread. 
8. To make Cucumber Soop. 
Take a piece of lean beef, and part of a 
neck of mutton, a little whole pepper, an 
onion, and a little fait, let it boil ’till the 
goodnefs be out of the meat; then ftice fome 
raw beef, and brown it in a ftew-pan, with 
a little butter •, put your broth to it, and 
let it have a boil •, ftrain it, and take off the 
fat *, then take eight middling fized cucum- 
ber®, and ftice them, but not too thin, boil 
them in fait and water, and drain them: 
when you ferve it up, put in the cucumbers. 
g. ITo make Gravy Soop. 
Take pare of a fhoulder piece of beef, a 
knuckle of veal, a little fak, an onion ftuck 
with four cloves, boil them in two gallons of 
water’till half is wafted •, cut three pounds of 
lean beef in flices ; then take a ftew-pan 
with a little butter, fbake it in your pan ’till it 
be hot •, then lay in your beef to brown, put- 
ting a little of your broth to it, cut it to let out 
the gravy, put it into your kettle, and let 
it have a good boil j then ftrain it, and fkim off the fat; take fome fellery, and cut it an 
inch long, boil it in fait and water, drain it, 
and put it into your foop when you ferve it 
up. 
Your {lock muft be made of veal and fowl j 
then blanch and beat a pound of Jordan al- 
monds very fine, in a marble mortar, with the 
yolks of fix hard eggs, putting in a little cold 
broth fometimes put in as much broth as 
you think will do then ftrain it off, and 
put in two finall chickens feafoned lightly 
with fait and mace, and ferve it in a difli 
beat up fome whites of eggs, and lay it on 
a fieve to drain : You may put a little of the 
red colouring in half of it, and lay round 
the edge of your difli with the point of your 
knife for garnifh. 
10. To make Almond Soop. 
11. To make Rice Soop. 
Take a quarter of a pound of rice, pick 
and wafh it, boil it in veal broth ’till it be 
very tender ; then put in a young fowl, fea- 
foned with fait and mace, adding a pint of 
cream and the crumbs of a French roll, and 
ferve it up with the fowl in the middle. 
12. To make Veal Soop with Barley. 
Your {lock muft be a fowl, a knuckle of 
veal, and fome mutton, feafoned with mace 
and fait; when boiled, then ftrain it, and 
put in half a pound of French or pearl bar- 
ley, boil it an hour-, and when you ferve it 
up, put in chopped parficy. 12. To make Mushroom Soop 
Your flock muu b ■ made of veal, and a 
little mutton, feafoned with mace and fait; 
put in a few white-bread crufts, and ftrain 
it ; have ready fome Hewed mufti rooms to 
put in when you lerve it up. 
14. To make Soop Meagre. 
Set on a kettle of water, pur in fome 
crufts of bread, all forts of herbs, a little fait 
and butter ; bod it an hour and a half; then 
ftrain it thro’ a neve. This will ferve to 
make le rice loop, artichoke foop, and af- 
paragus foop. 
15. To make Pease Soop for Lent. 
Boil a quart of fplit peafe in a gallon of 
water, ’till they are Toft to prefs thro’ a fieve ; 
then put in an onion, a quarter of a pound 
of butter, a little pepper and fait; have 
ready a little fellery boiled tender to put in, 
and fome bread cut in dices and fried ; fo 
lerve it up hot. 
Take a leg of veal and put it into a kettle 
.with a gallon of water, let it boil, and Heim 
it very well •, put in three quarters of a pound 
of currants, half a pound of prunes, a hand- 
ful of burridge, an handful of mint, and an 
handful of heart’s tongue ; let them fimmer 
together ’till all the ftrength be cut of the 
o 4 O 
meat, then ftrain it. If you think the per- 
foh be in a heat, put in violet leaves and 
futtery. 
16. To make Broth for a Sick Person. 17. Ttomnke Cake-Soop to carry In the Pocket. 
Take a leg of veal, ft rip off” the Ikin and 
the tar, take the flefh from the bone, and 
put it into a kettle with as much water as 
will cover it, and let it boil to a ftrong 
jelly ; then ftrain it thro* a lieve, and let it 
fettle ; fill fome cups with jelly taken clear 
from the fettling; then fet on a ftew pan 
with water, and let your cups in, let the 
wrater boil till the jelly becomes as thick as 
glue; take it out and let it ftand to cool, 
then turn it our of the cups on a piece of 
new* flannel which will draw out ail the moif- 
ture; turn it once in fix hours, and put it 
on a frelh piece of flannel, and continue to 
do fo till it is dry, and keep it in a dry place; 
this will make it as hard as glue in a little 
time. When you ufe this, boil a pint of 
water, and pour it on a piece of the cake the 
bignefs of a walnut, ftirring it with a fpoon 
till it diflblves, and it will make ftrong 
broth ; as for the feafoning parr, every one 
may add as they like it; if they were to put 
any in before, it would make it mouldy ; 
but take care to boil the fpice or herbs in 
the water to be poured upon the cake, and 
make it favoury to the palate; a difli of good 
loop may in this manner be made, only let 
the proportion of the cake anfwer the above 
direction. If gravy be wanted for fauce, 
double the quantity may be ufed that is pre- 
feribed for broth or foop. 19. To make Cake Soop of Beef. 
Take a leg, or what they call in fome 
places, a fhin of beef, prepare it as above 
for the leg of veal, and life the part only as 
clirefled in the foregoing receipt, and you 
will have a beef-glue, which is good lor flefh, 
fifh, or fowl fauces. 
Take a neck of mutton fix pounds weight, 
cut it in two, boil the fcrag in a gallon of 
water, fkim it well, then put in Tweet herbs, 
an onion, and a little toafted bread •, when 
it hath boiled an hour, put in the other part 
of the mutton, a turnip, and a little fait: 
If you boil turnips for fauce, do not boil 
them all in the broth, it will make them too 
Thong. 
20. To make Mutton Broth. 
21. To make Calf’s Head Soop. 
Take a calf’s head, clean it, and boil it 
tender, ft rain off the liquor, and put into it 
a bunch of fweet herbs, an onion, mace, 
fait, and pearl barley, let it boil, and when 
it’s enough ferve it up with the head in the 
middle, boned; garnifh with bread toafted 
brown, and grated round the brim. 
22. To make Oyster Soop. 
Your ftock muft be made of fifli; then take 
two quarts of oyfters, fcald and beard them, 
take the hard part of the oyfters from the o- 
ther, and beat them in a mortar, with ten hard 
yolks of eggs; put in fame good ftock fca- 
fon’d with pepper, fait, and nutmeg •, then thicken yonr foop as thick as cream, put in 
the reft of your oyfters, and garni Iff with 
oyfters. 
Take fome of the lower end of a brifket 
of beef, cut into pieces two inches long and 
broad, put them in cold water, blanch them 
into a pot with carrots, turnips, onion, fweet 
herbs, and a little of the lean part of a ham, 
feafon with pepper and fait; let it flew co- 
ver’d clofe, then add to it a little good broth, 
and let it boil well. You may cut your car- 
rots and turnips in dices, or fcoup them, 
which you pleafe, and may add a quart of 
green peafe boiled. 
23. To ?nake Hodge Podge. 
24. To make Soop without water. 
Take fome beef, cut in dices, or a leg of 
mutton, feafon it with a little pepper and 
fait, cut three middling turnips in round 
pieces, and three fmall carrots feraped and 
cut in pieces, a handful of fpinage, a little 
parfley, a bunch of fweet herbs, and two 
cabbage lettices ; cut the herbs pretty fmall, 
lay a row of meat and a row of herbs, put 
the turnips, carrots, and an onion at the bot- 
tom of the pot, and lay at the top, half a 
pound of butter, and clofe up the pot with 
coarle pafte •, then put the pot into boiling 
water, and let it boil four hours, or in a (low 
oven all night; when it is enough, drain the 
gravy from the meat, fkim off the fat. then put it on your dim, with iome toads or bread, 
and a little dewed fpinage, and ferve it up. 
25. To make Pottage without the Sight of 
Plerbs. 
Mince feveral forts of fwcet herbs very 
fine, viz. fpinage, fcaliions, parfley, mary- 
gold-fiowers, fuccory, ftrawberry, and vio- 
let-leaves, beat them in a mortar with oat- 
meal •, then {train them with fome of your 
broth •, boil your oat-meal and herbs with 
mutton, put in fait to your tafte, when all 
is enough, ferve it up on fippets. 
26. To drefs Salmon. 
After having drawn and cleaned your fal- 
mon, fcore the (ides pretty deep, that it may 
take the relifh the better, lay it on a nap- 
kin, and feafon it with fait, pepper, nutmeg, 
onions, and parfley, work them up with half 
a pound of butter, a few bread-crumbs, 
and put it into the belly of your falmon, bind 
a napkin about it with pack-thread, lay it 
in a ftih kettle, put to it a quantity of wine, 
water and vinegar, diffident to boil it in, 
fct it over a quick lire-, when its enough take 
up the falmon, unfold the napkin it’s in, and 
lay another in thedifh you intend toferve it 
in, lay the falmon upon it, and garnifh with 
cyders, ffirimps, and lemon. 
27 To roajt a Salmon whole. 
Your falmon being drawn at the gills, duff* 
the belly with oyders, feafoned with mace 
and fait, lay icon a diih, Ikewer the tail in its mouth, lay butter over it, and pour a gill 
of Madeira on the difh, and fet it in the 
oven, baking it to let the gravy drip into it •, 
when its enough, lay it on your difh, and 
take all the fat off the gravy, add to it a little 
melted butter, and give it a boil •, pour your 
fauce into your difh, and rip open its belly, 
that the oyfters may go into the fauce. Gar- 
nifh with lemon. 
28. To boil a jole of Salmon. 
After having cleaned your falmon, lay it 
on a fifh-plate ; let your water boil, then put 
in your falmon with fait and a little vinegar ; 
when its enough, drain and lay it on your 
difh ; garnilh with lemon and parlley ; for 
fauce, ufc gravy, anchovy, and butter in one 
boat; and butter, parfley, and fennel in a- 
nother. 
30. To fry Salmon. 
Cut your falmon in pieces an inch thick, 
dip them in the yolk of an egg, take feme 
crumbs of bread, chopped parlley, fak and 
mace, mix them together, and fprinkle over 
your lilh •, fry them pretty brown •, take them 
up to drain from the drippings ; and when 
you ferve ’em up, garnifh with cnip paifiev 
and lemon j for lance, butter, parlley, and 
fennel. 
Cut a falmon into half a dozen round 
pieces, take the blood out and wipe it with 
a cloth, boil it in two parts water and one of 
31. To fickle Salmon. vinegar*, but do not put in the fifh till the 
liquor hath boiled half an hour ; when it is 
boiled enough, take it up and drain it; then 
put in two quarts of white wine, and two of 
vinegar, a good quantity of cloves, mace, 
and whole pepper, boil it half an hour; when 
your falmon is cold, fprinkle it with fait and 
pepper, laying a layer of falmon, and ano- 
ther of the fpices out of the liquor it was 
boiled in, to keep for ufe ; let the liquor 
be quite cold before you pour it upon your 
falmon. You may bafs it, if you chufe, as 
they daflurgeon. 
32. To make flewed Salmon. 
Cut your falmon in pieces an inch thick, 
fry them a light brown, drain them from the 
drip, then take a flew pan, put fome ftrong 
gravy in and red wine, a little horfe-raddifh 
diced, a bit of chian pepper, work a little but- 
ter roll’d in flour to make it of a proper thick- 
nefs; fet it over your dove, ftirring it till 
it be hot, then put your fifli in, let it fimmer 
on the edge of your ftove till you ferve it 
up. Garnifh with beet root and horfe-raddifh. 
33. Salmon in Cafes. 
Take a piece of falmon, fkin It and cut 
it in thin dices, mince fome parfley, green 
onions and mu Hi rooms ; putyour parfley and 
green onions into a ftew-pan, with fome but- 
ter, pepper, and fait; then put in your fal- 
mon without putting it over the fire again, 
£nd tofs it up to give it a talle j place your flices of falmon in a paper-cafe, put your 
feafoning upon it, and flrew the crumbs of 
bread over all; let it bake to a fine colour, 
and ferve it up with the juice of lemon. 
34. To boil a Turbot. 
Gut and wafh your turbot, and lay it in 
fait and water, if it be not fweet change the 
water as you fee occafion; then lay it on a 
fifli-plate, and put it into a kettle of boiling 
water, with fait and a little vinegar, fkim it 
well, and when boiled enough, take it out 
and let it drain ; take off the black fkin ; 
lay it on your difh, and garnilh with fliced 
lemon, horfe-raddifh, and parfley ; for fauce, 
melt fome butter, and put into it the meat 
out of the body of the lobfter, the tail and 
claws cut final!, with a little lemon juice, 
make it hot and pour it into your boat; you 
mult have another boat with butter and par- 
fley j make your difh hot over boiling water. 
Slice your turbot, hack it with a knife as 
if it were ribb’d, dip it in the yolk of eggs, 
dredge it with bread crumbs, a little chop- 
ped parfley, and a little fait; fry your fifh 
brown, and drain it•, garnilh with crifp parfley 
and lemon. For fauce, parfley and butter 
in one boat; and anchovy, gravy, and but- 
ter in another. 
35. To fry Turbot. 
36. To foufe a Turbot. 
Draw, wafh, and clean your fifh from'the 
blood and Dime, put u into water and laic boiling hot, let it boil gently, and fkim it 
well as it boils ■, when the liquor hath wailed 
a little, put in fome white wine and vinegar, 
lemon peel, four cloves, and a little mace; 
when boiled enough, let it (land till it be 
cold-, put in a lemon cut in dices ; take up 
the fifh, put it into an earthen pan, pour on 
the liquor it was boiled in, and dole it up. 
37. To drefs Infant Turbot. 
After having cleaned your fifh, take the 
black fkin off, fcore it in diamonds, rub it 
over with the yolk of an egg and bread 
crumbs, dredge it with a little mace and 
felt, fry it crifp, drain the drip from it, and 
garnifh with crifp pardey and lemon •, oyfter 
fauce in one boat, and butter and parfky in 
another. 
Lay fome butter in a difh, the fize of your 
turbot, lay it on, and feafon it with fait, pep- 
per, and nutmeg *, rub it over with melted 
butter, and dredge it with bread crumbs ; 
put to it a pint of white wine, and bake it 
in the oven ; when enough, lay it on your 
difh, fkim the fat from the liquor it was 
baked in, and put to it a little melted but- 
ter, and an anchovy •, pour it into your boar, 
and garnifn your difh with fhrimps and mufh- 
rooms. 
38. To hake a Turbot. 
3 . To boil a Cod’s-Head. 
Clean the head very well, rub it with 
felt, and lay it on a fiih-plate, having ready your fifh-kettle with boding water and fait, 
put in your fifh, when it is enough, take it 
up to drain, and take off the fkin, lay it on 
your difh, and garnifh with oyflers, lemons, 
and barberries. You may have lobfter, 
oyflers, or fhrimps for fauce. 
40. To crimp Cod. 
Take a gallon of well-water, put in a 
pound of fait, boil it half an hour, fkim it 
well, then put in your flices of cod ; when 
they are enough, take them up to drain, ferve 
with raw parfley and oily butter in a boat. 
41. To few Cod. 
Take your cod and lay it in thin flices in 
a difh, with a pint of gravy, and a gill of 
white-wine, fome oyfters, and their liquor, 
a little mace, fait and pepper ; let it flew 
till it be almofl enough •, then thicken your 
gravy with a piece of butter, rolled in flour \ 
let it flew a little longer j ferve it hot with 
fliced lemon. 
42. To boil Cod Zoons. 
Let them lay in hot water a few minutes, 
then take them out and rub them well with 
fait to takeoff the fkin and black dirt; when 
they look white, put them in water, and give 
them a boil ; take them up to drain, dredge 
them with flour, pepper, and fait; then broil 
them j for fauce, butter and milliard in a 
boat. 
43. To fry a Cod’s Tail. 
Spilt your tail up by the bone, cut it in fquare pieces, rub it over with egg, and 
dredge it with bread crumbs, fiiread parfley 
and a little fait *, fry it brown, then drain, 
and ferve it with crifp parfley, and lemon, 
and anchovy fauce in a boat. 
Scale and clean them, fry them brown on 
both fides, take them up to drain, then take 
a ftew-pan, and put in as much gravy and 
red wine as will cover them, put in fome an- 
chovies, and diced horfe-raddifh, a little chian 
pepper and fait, a lump of butter worked 
in flour, put it into the gravy to make it of 
a proper thicknefs, then fet it on your ftove, 
and when hot, put in the carp, let it fim- 
mer on the ftove till you ferve it up, take 
them up with a flice, and pour your fauce 
on them thro’ a hair-fieve. Garnifh with 
fcraped horfe-raddifh. 
44, To Jtew Carp brown. 
45. To flew Carp white. 
Scale and clean them, fave the roes and 
milts, (lew them in fome good veal gravy, 
feafoned with mace and fait, and a glafs of 
madeira ; thicken your fauce with a little but- 
ter and flour, and ferve it hot. Garnifh with 
the roes, milts, and parfley. 
46. To broil Carp. 
When your carp is cleaned, lay it on the 
gridiron, and when one fide is enough turn 
it over *, make your fauce of butter, anchovy, 
capers and lemon, a little pepper and fait, 
and pour it into your boat hot. 47. To boil Carp. 
Clean your carp, put it into a pan of boil- 
ing water and fait, when it is enough, drain 
it; make your fauce of gravy, red wine, an- 
chovy, a (ballot (bread, a little whole pep- 
per, and a blade of mace ; then thicken your 
fauce with butter and flour; ferve your carp 
in a napkin ; pour your fauce hot into the 
boat with a little juice of lemon. 
48. To fry Lampreys. 
Bleed them and fave the blood, and wafh 
them in hot water to take off the flime; cut 
them in pieces, and dredge them with flour; 
fry them in butter, and put to them a little 
white wine, fait, pepper, nutmeg, and a 
bunch of fweet herbs, give them a fhake 
over the flove ; then put in the blood and a 
few capers, and ferve it hot. Garniih with 
flices of lemon. 
After having cut them in pieces, take out 
the firing that runs along their backs, fry 
them with butter and a little flour, till they 
are brown ; then add fome red wine, a little 
fugar, cinnamon, fait and lemon ; when they 
are enough, put in the blood, and give them 
a turn or two more, fo ferve them up hot. 
50. To boil Eels. 
Skin, gut, and walla your eels, cut them 
in pieces as long as your finger, put them 
in a pan with as much water as will cover 
them, with an onion fluck with cloyes, a 
49. Lampreys with jweet Sauce. few fweet herbs, a blade of mace, and a 
little whole pepper ; cover them clofe and 
fet them over your (love to boil gently •, 
when they,are near enough, put in a piece 
of butter rolled in dour, a little fait and 
diread pardey •, fo difh them up with the 
broth. 
Take your eels and cut them what length 
you pleafe, wipe them dry with a cloth and 
fry them, drain them from the drip, then 
take a (lew-pan, put in fome gravy and red 
wine, a little horfe-raddidi, an onion, a little 
mace, and an anchovy, make them a proper 
thicknefs, put in your eels, and let them 
dimmer over your (love •, when you ferve 
them up, lay them on the difh, and ftrain 
your fauce upon them. 
51. To fiew Eels. 
52. To [pitch-cock Eels. 
Take your eels, (kin and wipe them, 
turn them round, prick afkewer into them to 
keep them from breaking loofe, dip them 
in the yolk of an egg, feafon them with pep- 
per and filt, dredge them over with bread 
crumbs, and fet them before the fire to broil. 
Foi fauce, butter, gravy and anchovy in one 
boat; and butter and pardey in another. 
53. To boil Tench. 
Take tench from the pond, gut and fcale 
them, fet on a (lew-pan with water, feafoned 
with fair, whole pepper, lemon peel, a blade 
ot mace, horfe-raddidi diced, and a bunch of fwcet herbs ; when they boil put in your 
tench, and when enough take them up to 
drain ; ferve ’em in a napkin, For fauce, 
gravy, butter and fiirimps in a boat. 
Take your tench, clean, and wipe them 
dry, iry them and drain them from the 
drip ; then take a dew-pan, put in fome 
gravy and red wine, a little horferaddifli, an 
anchovy, a little chian j epper or mace/ a 
piece of butter rolled in flour; make it hot, 
and put in your tench; and let it fimmer 
over your ftove ; when you ferve it up, drain 
your fauce thro’ a fieve. Garnifli with horfe- 
raddifli and lemon. 
54. To Jlew Tench. 
55. To lake Tench. 
Take your tench from the pond and kill 
them by giving them a hard ftroke on the 
back of the head, clean them and lay them 
on a difli with butter over them ; put them 
in the oven, and when they are enough, lay 
them on your difli. Garnifli with lemon and 
barberries. For fauce, butter, catchup, and 
gravy. 
Clean your barbels, put them into a ftew- 
pan, with wine, gravy, fait, pepper, and a 
bunch of fwecr herbs, fet them over your 
dove ; when they are near enough, thicken 
your fauce with butter and flour, fo ferve 
them up. 
56. To Jlew Barbels. cy. To hroil Barrels. 
Scale and draw your barbels, fcore them 
on the Tides, dredge them with flour, and 
lay them on the grid- iron, turning them while 
enough ; then lay ’em on your difh. For 
fauce, butter, anchovies, and capers. 
aB. To boil Mulle*ts. 
You mud boil the mullets, and take 
care of the roes and milts; when they are 
boiled, pour out part of the water, and 
put into the reft a pint of red wine, an o- 
nion, fait, mace, the juice of a lemon, 
and an anchovy ; boil all thefe well to- 
gether, and put in the fifh; let it fimmer 
over your ftove, and ferve it with oyfters 
or fhrimps. 
Scale and clean them, dredge thenl wi th 
flour and lay them on your grid-iron to broil; 
make your fauce of butter, capers, pepper, 
fait, and the juice of orange ; ferve them 
hot. 
<o. To hroil Mullets. 
Gut, walk, and dry your pike, make a 
forcemeat with oyfters, fewer, bread crumbs, 
thyme, parfley, anchovy, mace, fait and 
eggs, bear in a mortar; then fill the belly 
and few it up, turn it round on a difh, lay 
butter over it, and fet it in the oven ; when 
it’s half enough, rub it over with egg and 
dredge it with bread crumbs j then fet it in 
60. To roafi a Pike. the oven till enough. Garnifh with capers 
and lemon, and make your fauce of butter, 
gravy and lobfler. 
61 "To boil a Pike. 
Take a pike, fcale, gut, and turn it round; 
let on a pan with water, and put in your 
fifh, with a little fait, when it boils ; take 
it up to drain •, for fauce, butter, parfley 
and goofeberries. If it be a large one, three 
quarters of an hour will boil it. 
Gut, w?afh and wipe it dry, rub it over 
with egg, dredge it with bread-crumbs, 
and fry it. Garnifh with crifp parfley, and 
for fauce, anchovy, gravy and butter. 
62. To fry a Jack. 
63. To crimp Sc ate. 
Cut it into long flips crofs-ways an inch 
broad and ten long, more or lefs according 
to the bignefs of your fifh, boil it quick in 
water and fait ; when it is enough, put a 
drainer upon your difh, and lay it on : for 
fauce, butter and muftard in one boat; and 
butter, gravy and anchovy in another. 
64. To drefs Flounders. 
Take off the black fkin, fcore thefifh on 
that fide with a knife, and lay them on a 
difh, pour fome vinegar on them, and ftrew 
on good f ore of fait •, let them lay half an 
hour, having ready a pan of boiling water, 
put into it a little white wine, fweet herbs, 
and the vinegar wherein they lay ; when it 
boils put in the filh, and when they are enough, drain them, and ferve them up 
with anchovy, orange and barberries. 
Gut and wafh them, cut off the end of 
the tails, and put the fifh into a ftew pan 
with fomc gravy, white wine, truffles, mufh- 
rooms and morels, the milts, a piece of 
butter folled'in flour, and a little mace and 
fait; let them over a ftovc, and turn them 
gently for fear of breaking •, when they are 
enough, ferve them up with the fauce, white, 
and fliced lemon. 
65, To ftew Plaice. 
66. To fry Plaice. 
When they are cleaned, wipe them dry, 
dredge them with flour, and fry them brown •, 
ferve them with crifp parfley ; or you may 
broil them on a grid-iron, and ferve them 
with butter and vinegar. 
67. To fry Soals. 
Gut, warn, and wipe them, take off the 
black (kin, and icore the white one in dices; 
then rub them over with the yolk of an egg, 
dredge them with bread-crumbs, and fry 
them crifp; ferve them with crifp parfley 
and oyfter fauce in a boat. 
68. To pickle Sturgeon. 
Take a fturgeon, gut and clean it very 
well with fait and water, wiping it very dry 
with coarfe cloths, without taking any of 
the fcales from it •, then take off the head, 
fins,, and tail, cut the fifli,into pieces about 
four pounds each, take out the bones as clean as you can, and lay the fifli a day and 
night in fait and water ; then tie them with 
bafs firings, which will keep the fifli clofe 
in the boiling •, lay the fifli on a tin plate 
the bignefs of the pan bottom, with holes 
in.—To wake the pickle, Take four gallons of 
water and one gallon of vinegar, four pounds 
[of fait, and a quarter of a pound of whole 
• black pepper *, when it boils, put in the fifli, 
and take care to fkim off the oil as it boils, 
and lupply it with hot water as it boils a- 
way, or elfe the fturgecn will be rufiy; 
when it’s enough, take it up to drain, and 
[when quite cold, put the fifli in clean tubs, 
cover it with the liquor it was boiled in, and 
‘tdofe it for ufe. 
69, To pickle Sprats. 
Take the heads of the fprats and fait them 
a little over-night, the next day lay them in 
a barrel, with a layer of fait betwixt each 
layer of fprats, a little lemon-peel and fome 
bay leaves, till you have filled the vefiel; 
then cover it up cl<ffe, pitch it that no air 
can get in, and fet-.it in a cool cellar, turning 
it upfide down once a week. They will be 
fit for ufe in three months. 
70. To" pickle Cockles. 
Take frcfii cockles; walk them, and put 
them in a pan over the fiie ’tiil they open *, 
then take them out of the fhells, put 
to their liquor fome white wine, whole pep- 
per, a little vinegar and mace, .put in your cockles and let them have a fcald, then put 
them into a jar; let your pickle boil, and 
when cold pour it on your cockles, and clofe 
them up. You may do mufcles the fame 
way. 
71. To pickle Lobsters. 
Set on a pan with water and fait, when 
it boils put your lobfters in, and when boil- 
ed, take the meat whole out of the claws 
and tails. For pickle, take vinegar, white 
wine, whole pepper, mace and fait, let it 
boil, and when cold put your lobfters in a 
pot, pour on your pickle, and cover them 
for ufe. You may pickle fhrimps the fame 
way. 
Take a large eel, fkin it, cut off the head, 
jfplit it down the belly, wafh and wipe it, 
take the bone out and leave the back whole ; 
feafon it with mace, pepper, fait and fweet 
herbs, then roll it up and few it tie it in 
a cloth and bind it with a roller, boil it in 
water, fait, white wine, and vinegar, and 
a blade of mace ; when enough, take it up, 
and let the pickle boil a little longer, and 
when cold, put in the eel. 
72. To collar Eels. 
You muff take anchovies, and cover them 
two inches thick with bay fait. 
73. To keep Anchovies. 
Clean your foals, take off the black fkin, 
fet on a pan with water, a little white wine. 
74. To boil Soals. vinegar, fait, and a blade of mace ; when it 
boils put the foals in, and when they are 
enough, take them up to drain ; ferve them 
up with parfley and butter. 
Set on a pan of fait and water ; when it 
boils, put in the lobfters, and let them boil 
for fix minutes; then take them up and lay 
them on a dripping pan before the fire, a 
quarter of an hour, baiting them with but- 
ter ; ferve them up with butter in a boat. 
75. To roajl Lobsters. 
76. To flew Lobsters. 
Take boiled lobfters, break the fhells, and 
pick out all the meat; cut the tails in two 
length way; take a dew-pan with good gravy, 
put in fome morels, truffles, a little mace 
and fait, and let it over your dove till it be 
hot; fo ferve it up. 
77. To butter Lobsters. 
Take the meat out of the fhells, when 
boiled cut it final], put it into a dew-pan, 
with a little gravy, melted butter, a little 
pepper, lair, and a fpoonful of vinegar, fee 
it over the fire ’till hot. You may ferve 
it in fhells, if you pleafe. 
Take a large crab-fheli, and clean it;, 
then take part of a calf’s-liver, boil and 
Hired it fmali, put to it a little anchovy li- 
quor to give it the fifh tafte, mix with it a- 
little lemon juice, pepper, fait, and a little 
oil, fill the Ihdi with it, and fei ve it up. You 
78. To make Sham Crab. may deceive fome people, if yon do not put 
in too much of the anchovy liquor-, if you 
would have it hot, put a little melted but- 
ter, and no oil, and ferve it up in the fliell. 
79. To fry Trout. 
After having cleaned your fifh, wipe them 
dry with a cloth, rub them over with egg, 
and dredge them with bread crumbs ; fry 
them crifp, and lay them on your difii with 
all the tails in the middle, fome crifp 
parfley, and pat Hey and butter in a boat. 
After the fame manner you may drefs gray- 
ling, perch, gudgeons, fmelts, or a chine 
of falmon. 
80. To ■pickle Trout. 
Clean your trout, put as much water and 
vinegar into a pan as will cover them ; take 
fpice and a bunch of fweet herbs, and when 
it boils put them in when they are enough, 
let them lie in the pickle till you ufe them. 
Br. To make Water-Soockey. 
Take fome of the fmalleft plaice or floun- 
ders, gut and wafh them clean, cut the fins 
off, put them in a flew-pan, with juft water 
enough to boil them in, a little fait, and a 
bunch of parfley, when they are enough, 
fend them up in a deep difli with the liquor, 
and parfley and butter in a boat. 
81. To drefs Haddocks. 
Scale, gut and v.afh th m clean, cut the 
fins and {kin off, take the eyes out, turn 
them round, and do them ail over with egg and bread crumbs, and either broil them 
before the fire or fry them •, ferve them with 
oyfter fauce in a boat. You may drefs whi- 
teings the fame way. 
When you have taken the oyfters out of 
the fhells, give them a fcald, but not to 
boil, if you do it will make them hard j 
wadi them one by one from the grittinefs, 
let your liquor ftand to fettle •, take a dew- 
pan, put in the oyfters, and fome of the 
liquor, a little melted butter, a few bread 
crumbs, two fpoonfuls of cream, and a little 
mace, fo ferve them up hot. 
83. To ftew Oysters. 
84. To make Oyster Loaves. 
Prepare your oyfters as above, then take 
what number of French rolls you think fit, 
cut a piece out of the top, and take out the 
crumbs, (take care of the pieces to lay on 
the tops when they are filled,) clarify half 
a pound of butter in a pan, foak the loaves 
well in it till they are crifp, drain them then 
make your oyfters hot and fill them. 
85. (10 efcalop Oysters.' 
Open your oyfters, fcald and wadi them, 
butter your efcalop {hells, and dredge the n 
with bread crumbs, then lay in your oyft rs, 
with a little butter over them, cover them 
with bread crumbs, fee them before the fire 
to brown, and bade them with butter ; '•* 
you may let them on hot coals, and brow 
them with a falamander. 86. To pickle Oysters. 
Give the oyfters a fcald in their own IF 
quor, wafh and drain them ; for the pickle, 
take a pint of white wine, a pint of vine- 
gar, and their own liquor, with mace, pep- 
per and fait, boil and fkim it, when its cold 
keep the oyfters in it. 
Let your oyfters be large, fcald, wadi and 
drain them, then mix an egg and a few bread 
crumbs, in which dip the oyfters, and fry 
them i they are proper for made difties. 
87. To fry Oysters. 
88. To boil Mackarel. 
Take your fifh and clean it, boil it in fait 
and water; for fauce, ufe butter, goofeberries, 
and fennel. 
Take carp and eel, mince them fmall toge- 
gether with the fame quantity of fuet, fome 
iweet herbs, favoury fpice, bread crumbs 
and egg, beat all in a mortar, and make it 
into bulls. 
89. To make Fish Balls. 
Wadi them clean, boil them in beer and 
fait, then take them out of the ftiells, take 
off their beards, wadi them, and look under 
the tongue for a crab, if you find one, thro w 
that mufcle away j take a ftew-pan with a 
little gravy, .white wine, a little mace, fait, 
a few breadcrumbs, and a little melted but- 
ter, put in the mufe’es, make them hot, 
and ferve them in eicalop ihdis. 
90. To flew Muscles. or. To efcalop Shrimps. 
Take your Hirimps out of their fhells, 
feafon them with fait and pepper ; butter 
your efcalop fhells, and put in the fhrimps, 
with crumbs of bread and a little butter, 
and brown them before the fire. 
92. To flew Prawns. 
Your prawns being boiled and picked, 
put them in a ftew-pan with a little gravy 
and white-wine, feafon’d with mace and fait, 
thicken’d with a piece of butter rolled in 
flour-, make them hot, and ferve them with 
a little juice of orange; or you may flew 
them with butter and cream, and ferve them 
in efcalop fhells. 
Clean your herrings, rub them over with 
egg, dredge them with bread crumbs, 
and fry them ; having ready, onions peeled 
and cut thin, fry them a light brown, lay 
the herrings on your difh, and the onions 
round ’em, with butter and mu (lard in a 
boat. 
93. To fry Herrings. 
94.. To broil Herrings. 
Clean your herrings, cut off their heads, 
and wipe them with a cloth, flour and broil 
them, take their heads, mafli them, boil 
them in beer or ale, with a little whole pep- 
per and onion; let them boil a quarter of 
an hour, then ftrain it, thicken it with butter, 
flour and muftard; lay your fifh on the difh, 
and pour your fauce into a boat. or,. To bake Herrings. 
Cut off the heads and tails of your fifh, 
wafli them and drew them with fair, lay them 
in a deep glazed pot, with whole pepper and 
mace*, pour as much vinegar to them as 
will cover them, tie brown paper over the 
pot, and let them dand all night in an oven. 
The Times of the Tear, when Fish are inSeafcn, viz. 
J A N U A R Y. 
Golden fmelts, graylings, or humbers, 
green river carps, fmall roaches, codlings, 
dabs, Feverfham oyfters, cods, fea flounders, 
cockles, Colcheter oyflers, green welfleet, 
cyders, hnlybuts. Coles fifn, grey lumps, 
Milton oyfters, red lumps, chars, large river 
flounders, pike, plaice, fmall river flounders, 
and turbot in feafon molt months in the year. 
1 horn backs, maids, foals, gudgeons, bleaks 
and grigs in feafon all the year. 
FEBRUARY. 
Large river flounders, fea flounders, chars, 
hoi) buts, large dace, large roach, falmon 
trouts, falmon breams,river trout, fea perches, 
. and chubs, the laft, if not eaten the fame day 
they are taken, are little worth j they fpawn 
in March. 
The month of March is the time when 
all pond fifh arc in their greateft perfection, 
and it may beobferved, that both males and 
females, of all kinds of fifh, are bell before 
M ARCH. fpawning time, that they arc Tick and un- 
wholefome for three weeks after fpawning. 
Fifh in feafon this month are, large river 
flounders, fea crabs, cods, fea flounders, 
chars, bahes, filver fmelts, fea tench, Wil- 
lifes, and Kingfcon’s. 
A P R I h. 
Sea crabs ; fea Cray fifh ; large river foun- 
ders ; falmon trout; Thames i aim on comes- 
into feafon in April, and is allowed to be 
caught till the thirteenth of September ; 
river trout, Hampfhire is the chief county 
for trouts; fturgeon is catched this month 
in the northen feas, and now and then taken 
in the Thames, the Severn, and the Tyne; 
this fifh is of a very large fize, and is in 
great efleem when frefh taken, to be cut in 
pieces of eight or ten pounds to be roafled 
or baked, and pickled and kept for cold 
treats, the caveer efteemed a dainty is 
the fpawn of this fifh; pilchards come in fea- 
fon this month for the firfl time ; fea crabs 
continue in feafon ; pond carp in feafon this 
month, and moft months in the year, ex- 
cept part of May, in the beginning of which 
they fpawn ; they increafe wonderfully, for 
they breed three times in the year. 
M A Y. 
Sea crabs, ftill in feafon •, fea cray fifh the 
fame ; brown (hrimps •, Iliads; guard fifh ; 
red mullets ; mackarel j white prawns and 
he: rings •, trouts ftill in feafon efcalops in 
the mackarel feafon. TUNE. 
Mackarel continue in feafon, herrings and 
eels; the eels that are taken in rivers and 
running waters, are better than pond eels, 
and of thofe, the filver ones are mod efteem- 
cd; and Chicheder lobders and red mullets 
continue in feafon. 
Red mullets dill in feafon ; right anchn- 
' O 
vies the beginning of this month ; cray hfh 
are in feafon all the year, the bed in England 
are faid to be taken .in the river Kennet at 
Hungerford ; cyders lird come in feafon 
the twenty-fifth of this month. 
j U L Y. 
AUGUST, 
I.ob Tiers and crabs come in feafon this 
month, and hold till Chridmas, which is 
called the fird feafon ; and from Chridmas 
to June is called the fecond feafon; fmear 
dabs; ruffs ; and John dorees. 
SEPTE M B E R. 
Barbels; gurnets; roaches; fmelts; mack- 
are), and herrings. 
OCTOBER. 
Scotch lobfters; grey mullets; dabs ; 
haddocks ; whiteings ; perches ; pilchards 
and herrings dill in feafon. 
Tench and dabs drill in feafon •, haddocks ; 
fea cray filli •, cods; ling ; fprars; codlings; 
Wellfleet cyders, from this month till Janu- 
ary, 
NOVEM B E R. DECEMBER. 
Codlings ; flounders ; whiteings ; dabs ; 
haddocks; ling; cockles ; Colchefter chars; 
mulcles ; Iprats ; fhrimps ; lampreys in lea- 
fon from Chriftmas to Tune. 
96. To Jiezv a Rump of Beef. 
Take a fat young rump of beef, lard it 
with bacon, and (luff it with (bread parfley, 
brown it in a ftew-pan with butter-, have 
ready a kettle of boiling water, put in your 
beef, with two anchovies, an onion, a little 
mace, whole pepper, and a bunch of fwcet 
herbs (lew it over a llow fire four hours, 
turning it feveral times in the hewing, and 
keep it clofe covered -, when your beef is 
enough, take the gravy from it, thicken it 
with butter and flour, and put it upon the 
difh with the beef. Garni lb with red beet 
root -, there mult be no fait upon the beef- 
only fait the gravy-to your tafle. 
97. To flew a Brisket of Beef. 
Take the middle part of abrifket of beef, 
flcewer the Ikin down, lard it with bacon, 
make a little good broth and put your beef 
in ; let it boil five hours, turning the beef 
every hour, keeping it clofe covered ; when 
its enough, take cut.the bones and takeoff 
the under fkin •, then make a ragoo with gravy, 
fweet-breads cut in dices, truffles, morels, 
mufhrooms, a little fait, mace and whole 
pepper; then put in your beef, let it flew 
-s •» 1 i half an hour, turning it over fome times; 
ferve it up, and pour your ragoo over it. 
98/ To for ce the Inftde of a Surloin of Be ef. 
Lift up the fat with a knife, and take out 
all the meat clofe to the bone, chop it fmall, 
take a pound of fuet, and chop it fine, ns 
many bread-crumbs, a little thyme, fair, 
pepper, half a nutmeg grated, two (hallots 
thread fine, mix altogether, with a glafs of 
red-wine; then put it into the fame place, 
cover it with the fkin and fat, fkewer it 
down and cover it with paper ; do not take 
the paper off till the meat is on the difh ; 
take a jack of red-wi e, two fhallots thread 
fmall, boil them and pour into the difh to 
the gravy that comes from the meat. Spit 
your beef before you take out the inlide. 
99. To boil a Round of Beef. 
Take your beef and fkewer it clofe, huff 
it withparfley, andtye it with beggar’s-inkle, 
have ready a kettle of boiling water, with 
a little oat-meal in it, put in your beef; if a 
large one it will takefourhou s boding, turn 
it every hour, and when its enough, ferve 
it with roots. Let it lay a week in fait be- 
fore you boil it. 
ioo. Beef Olives. 
Take feme Dices of .a rump or any other 
part that is tender, beat them- with a pafte 
pin, feafbn them with mace, pepper, and 
fait, make a forcemeat of veal, beef fuet, 
a tew bread-crumbs, fweet herbs, a little fait, pepper and mace, two eggs, mix alto- 
gether, and beat them fine ; take a lump of 
force-meat, as big as an egg, lay it on your 
beef, and roll it up and few it; do them over 
with yolks of eggs and bread crumbs, but- 
ter a difh, lay them on, and bake them in 
an oven; when you lerve them, cut them 
in two, length ways, and lay them on the 
difh with good gravy. 
101. To drefs Beef-Stakes. 
Cut your flakes off the rump, not over 
thin, flat them with a clever, then lay them 
on a grid-iron, over a clear fire, turning them 
till enough, lay them on a hot difh with a 
little gravy, and fprinkle a little fait on. 
Garnilli with horfe-raddifh and pickles. 
Take part of a buttock of beef, cut it 
in two pound lumps, lard them with bacon, 
feafon them with mace and fair, brown them, 
then put them into aftew pan with gravy, 
enough t) cover the meat, put in a bunch 
of fweet herbs, a little maev, whole pepper 
an fair, flew hem till tender, fkim.it well, 
and lerve it up hot. 
io2. Beef A-la-mode. 
Take eight pounds ot a buttock of beef 
without bone, rub it all over with a quarter 
of a pound of coarfe fugar, let it lay two 
days, then wipe it, take a pint of common 
fait, a pint of falt-petre, and fix ounces of 
bay-falc beaten, rub it well into the beef. 
103 To make Dutch Beef. and let it lay three weeks, turning and rubbing 
it every day; then few it up in a cloth, and 
hang it up in a chimney where wood fire is 
kept for a month, turning it up fide down 
every day when you ufe it, boil it in pump 
water. 
104. ‘To collar Beef. 
Take part of a brd-pieceof beef, as much 
as you think will make a good roll, fkin it, 
rub it well with falt-petre and bay-falt, and 
let it lay two days, turn it twice a day ; 
then feafon it with mace, fait, pepper and 
fweet-herbs, lay the yolks of fix boiled eggs 
over it, then roll it up tight, and put it in 
a cloth, tye it dole at each end, and bind it 
with a roller ; have ready a kettle of fpring 
water boiling, put it in, and let it boil till 
you think its enough, which you may know 
by opening an end; then w ap it tighter, 
boil a pickle of fait and water, and when 
cold put it in, making frefh pickle when 
you fee it wants. 
Wafh it clean, take the balls of the eyes 
out, fcafon it with pepper and fait, two o- 
niqns, put it in an earthen pot, with as much 
water as will cover it, tic a paper over it, 
anei let it in an oven all night;■ when you ufe 
it, take the bones out, and ferve it hot with 
toads of bread. 
106. To bake a Bullock’s Heart. 
Clean it and lard it with bacon, make a 
105. T'o bake an Ox Cheek. fluffing of fuet, bread • crumbs, parffey, 
thyme, anchovy, pepper, fait, nutmeg, and 
an egg, beat it and put it into the cavities f 
the heart, (kewer a caul of veal over it to 
keep the (luffing in, lay it on a diffi and 
bake it i ferve it with gravy. 
107. To drefs Ox Palates. 
Boil your palates tender, blanch them, 
and cut them in pieces the long way of your 
palate •, then take a ftew-pan, put in a little 
gravy, mace, fait, muffirooms, truffles, and 
morels, a fwcet-bread cut in dices, thicken 
your gravy a little, put in your palates, and 
ferve them hot. 
Take the tongue out of pickle, boil and 
blanch it, rub it over with egg, and dredge 
it with bread-crumbs, fet it before the fire 
to brown, and ferve it with gravy and cur- 
rant jelly. 
108. To pickle Tongues. 
109. To rnaft a Neat’s Tongue. 
Lay your tongues in fpring water, make 
your pickle of fix quarts of water, an ounce 
of falt-petre, an ounce of fait of prunella, 
half a pound of bay fait, a pound of com- 
mon fait, and a quarter of a pound of coarfe 
fugar, boll all tlufe together, fkim it clean, 
when cold clean your tongues, and lay them 
in, at the full length to be covered ; turn 
them three times a week, and let them lay 
three weeks. You may either ufe them out 
ot pickle or hang them. Take a neck or loin of mutton, cut it 
into fix pieces, feafon it with pepper and 
fait, and a little mace, brown them on both 
Tides in a flew-pan ; put to them fome good 
broth, made of the fcrag, and fome other 
meat •, put in fome diced carrots and tur- 
nips, and fome Hewed lettice, cover it and 
fet it over the Rove ; when enough, fkim- 
off the fat, and ferve it up. 
mi. To Fore* a Leg of Mutton. 
Take out all the meat leaving the Rein 
whole, take the lean of it and make it into 
force-meat, to two pounds of meat, put 
three pounds of beef fuet, takeout all the 
Reins, Hired both very fine, and beat them 
in a mortar, till you know not the meat from- 
the fuet ; mix with it four fpoonfuls of 
grated bread, fix raw eggs, a few fweet-herbs 
fhred fmall, pepper, fait and mace, mixthem 
all well together, and put them into the 
Ikin again, to be in the f.me form it was 
before, and few it up * if roa-Red, gravy on 
thedißi; if boiled, oyßer fauce. 
112. To boil a Leg of Mutton. 
Lard the mutton with lemon peel and 
beet-root, and boil it; for fauce, take a lit- 
tle calf’s-liver, boil and beat it in a mortar, 
with two anchovies and two boil d yolks of 
eggs; take butter, gravy and capers, mix 
altogether, pour it into a boat. 
no. A Harrico of Mutton. 113. To boil a Loin of Mutton^ 
Skin and bone your mutton, feafon it with 
pepper, fait, mace, and a few Iweet herbs 
Ihred fmall, fprinkle them all over it, then 
roll it up tight, and tie it in a cloth •, two 
hours will boil it, then take it up and cut 
four Dices off the ends, which rub over with 
egg and bread-crumbs, and brown them ; 
pour gravy on the difh, the roll in the mid- 
dle, and the Dices round. Garnifh with 
capers and mufhrooms. 
Jl4. To carbonade a Breast of Mutton. 
Take every other rib our of your bread 
of mutton, Ikewer it round and boil it, 
take it up and fcore it with a knife, then 
rub it over with egg, and dredge it with 
bread-crumbs, let it before the fire to brown, 
and ferve it up with gravy, butter, and 
capers. 
Take a loin of mutton, difjoint it between 
every other bone, and feafon it with 
pepper, fait, and iweet herbs, join them to- 
gether in the fame fhape as before, and put 
them on a fmall fpit ; road them before a 
quick fire, balling them with butter and 
what comes from ' them when enough, 
ferve them up with gravy. 
115. Mutton kebobed 
Take off the (kin of a loin of mutton, 
cut off the thin part, and the other into 
Hakes, flat them with your clever, and fea*- 
116. Mutton Maintelow. fon with pepper and fait; then take as many 
half Iheets of writing-paper as you have 
flakes, butter them, dip your hakes in but- 
ter, dredge them ail over with bread-crumbs 
and fweet-herbs, lay them on your papers 
and dole them up*, then lay them before 
the fire, and bafte them, to keep them from 
browning*, when enough lay them on your 
difh. Your faucc poivrade, take feme gravy, 
a little vinegar, {ballot {bread to a pulp, and 
a little pepper and fait, make it hot and pour 
it into your boat. 
117. '■To drefs Mutton Rumps. 
Take half a dozen fheep rumps cut large, 
turn them round and boil them ; when they 
are enough, take them into a cullender to 
drain, then take the white of an egg beat to 
a froth, and do your rumps over with it, 
dredge them witii bread-crumbs •, you muff 
do them three times over, and fee them to 
dry every time ; then fry them brown ; you 
may ferve them with gravy or green pea he. 
Take mutton that is Hale, but fweet, take 
off the {kins, cut them thin, the bignefs of 
a crown piece, feafon them with a little fait, 
pepper, mace, parfley, and an onion fibred 
fine ; ftir it in among your collops, let your 
flew-pan over a quick fire, put in a little 
butter, and keep ftirring them all the time ; 
when they are enough, put them intO'apot 
to keep hot; put into your ffew-pan a little 
o jo r 
ii 8. Mutton Collops. gravy, feme morels and mufhrooms, made 
hot, put yourcollops on the difh, and pour 
your fauce upon them. 
119. To dry a Leg of Mutton. 
Take a leg of mutton, and rub it with an 
ounce and a half of falt-petre, an ounce of 
baydalt, and a pound of common-falt; let 
it lie nine days, rub it with the brine every 
day, then hang it up for three weeks. 
120J To collar a Breast gf Mutton. 
Take a bread of mutton, fkin and bone 
it, rub it with bay-falt and falt-petre, let it 
lay for two days, turning and rubbing it 
twice a day ; lay it flat on your table, fprinkle 
it over with mace, pepper, fait, and fweet- 
herbs, roll it up, few and bind it in .a cloth ; 
put it into a kettle of boiling fpring water, 
and let it boil tor two hours ; take it up and 
bind it tighter; make a pickle of fait and 
water, then take it out of the cloth, and 
put it into the pickle cold. 
121. To roaji a Chine or Saddle of 
Mutton, 
Take off the tkin, and fkewer it on again, 
lay it down to road•, w'hen its near enough, 
take off the fkin, bade, fait, and dredge it. 
Tor jauce, ufe dewed cucumber, iellery, 
or pickles. 
122. Tfl boil a Jigget of Lamb, 
Put your lamb in a cloth, and boil it an 
hour and a quarter, turn it in the boiling, 
when its enough, lay n on your diih, pour a little parfley and butter over it. For fauce, 
butter, parfley, and goofeberries, in a boat, 
and fpinage on a plate. 
123. To drefs Lamb Stakes. 
Take a loin of lamb, cut it into flakes, 
flat them with a clever, and rub them over 
with eg s •, feafon them with pepper and fait, 
and dredge them with bread-crumbs, and 
Aired parfley, fry them brown. Pour gravy 
on your difh, and garnifh with crifp parfley. 
Give them a fet in water, take off the fkin, 
cut them in dices, dredge and fry them brown. 
For fauce ufe gravy, butter, andcrifp parfley. 
124. To fry Lamb Stones. 
J25 To force a Leg of Lamb. 
Take all the meat out, leaving the bone 
and fkin whole, chop the meat {mail, with 
beef fuet, oyflers, anchovy, fweet - herbs, 
mace, pepper, fait, nutmeg, and two eggs, 
beat them in a mortar, fill the fkin with it, 
few it up, lay it on a difh, put butter over, 
and bake it •, ferve it up with gravy. 
Clean the purtenajice, boil all but the 
heart, and when enough, take the liver and 
lights and mince them, fluff the heart with 
boiled yolks of eggs, and roaft it •, put gravy 
and butter to your minced meat, make it 
hot and pour it on your difh, laying the head 
upon It; mix your brains with a little but- 
ter, and pour upon the head •, then cut the 
heart in four, and lav it with the head on 
the dilh. 
126. To drefs Lamb-purtenance. 127. To roaji Lamb. 
Take a quarter or chine of lamb, fpit and 
paper it, lay it down to road, and when 
near enough, takeoff the paper, bade, fait, 
and dredge it. Garnifh with orange, mint 
fauce in a boat ; if it be in winter when 
there is no green mint to get, daread a little 
green pardey, and rub in a little dry mint to 
give it the- tade-, add to itfugar and vinegar. 
.128. To ragoo a Breast of Veal. 
Take every other rib out of a bread: of 
veal, take the fkin off the thin part, turn 
it round •, make a fluffing of fuct, bread- 
crumbs, egg, fweet-herbs, and pardey fhread, 
feafon’d with pepper, fait, and mace, beat 
‘in a mortar, cut a place under the bridret, 
put in the fluffing, and fkewer it down, fpit 
and road: it near enough ; then take a dew- 
O 7 
pan with fome good brown gravy, mudi- 
rooms, truffles, and morels, and the fweet- 
bread cut in dices, put in the veal, and fet 
it over a dove to dew half an hour, turning 
it •, then lay it on your difh, and pour the 
ragoo over it. 
129. To ragoo a Breast of Veal White. 
Prepare your veal as above, and boil it, 
take a dew-pan with fome good veal gravy, 
a few bread crumbs, let it boil to thicken 
a little, drain it thro’ a fieve, put to it cream, 
a little mace, fait, oyfters, mufnrooms, and 
the fweet-bread cut in dices ; lay your veal 
on the did], and pour the ragoo hot upon it. 130. To roll a Breast of Veal. 
Take a bread of veal, fkin and bone if, 
lay it flat upon the table, and feafon it with 
mace and fait make a fluffing of fuet, 
bread crumbs, parfiey fhread, egg, pepper, 
fait and mace, beat in a mortar, and fpread 
it ail over the veal, roll it up and few it, 
then tie it about with a firing, and put a 
Ike we r through each end, lay it on a difii 
with butter over it, and put it into the oven ; 
when its enough, cut it in three, and lay it 
on the difh. For fence, gravy, butter, and 
fweet bread fhread. 
13 i. Veal in Vale. 
Take the better end of a loin of veal, cut 
it into flakes, flat them with a clever, cover 
them with force-meat the thinknefs of a 
crown, dip that fide in egg which you lay 
your force-meat on ; fet a ftew-pan over a 
ftove with butter, put your veal in, a little 
fire over it till it be brown on both Tides, 
then take them up, let the fat drain from 
them, and pour into the ftew-pan fome gra- 
vy, mufhrooms, and truffles •, To lerve it up 
hot. 
132. To fey Veal Sweet-Breads. 
Take your fweet-breads and boil them in 
water, with a little fait and mace, let them 
ft and till cold, then dip them in egg, dredge 
them with bread-crumbs, and fry them 
brown •, ferve them up with brown gravy, 
mufhrooms, and truffles. 133. Veal Blanquet. 
Roaft a piece of veal, cut off the fkln 
and nervous parts, cut it into thin fiices ; 
then put fome butter into a flew-pan over 
the fire, with fome fhread onion, a little flour, 
put in the veal, ajid fry it a little, wet it 
with fome good broth, and a little cream ; 
feafon it with mace, fait, fome young oni- 
ons and parfiey chopped fmall, and ferve it 
up hot. 
134. To fluff and roaft a Fillet ofYeal. 
Mince beef fuct very fmall, take bread- 
crumbs, Tweet - herbs, egg, fhread parfiey, 
feafon them with pepper, fait, and nutmeg, 
beat in a mortar, cut holes and fluff the veal 
all over, fpit it and put paper upon it to keep 
it from burning, and roaft it; make your 
fauce of butter, gravy, and a little juice of 
lemon. 
Take the bell part of a loin of veal, cut 
it into flakes, fiat them with a clever, rub 
them over with egg, and feafon them with 
mace and fait, dredge them with bread- 
crumbs, fweet-herbs, and parfiey Unread; lay 
them on a dripping pan, and fet them before 
the fire, balling and turning them ’rill they 
be brown on both Tides *, for fauce ufe but- 
ter, gravy and mufhrooms. 
135. To make Veal Cutlets. 
i? 6. To fry Calf’s Feet. 
Boil your call’s feet, and take out all the 
bones, lay them on a diih ’till they be cold*. mix a little butter with eggs, flour and milk, 
not over thin, and have ready a ftew-pan hot 
upon the fire with butter, in which dip the 
feet, and fry them brown •, ferve them up 
with butter in a boat, and currants plumped. 
137. To collar Calf’s Feet. 
Boil them ’till tender, then take out all 
the bones, and feafon them with pepper, 
fait and mace, and fprinkle them over with 
fhread parfley, lay them clofe together, tye 
them in a cloth, and bind them with a 
roller ; boll them a quarter of an hour, then 
take them up, roll them tighter, and when 
cold put them in fait and water. 
138. To wake Calf’s Head Hash. 
After having cleaned your head, boil it, 
then take half of it, cut it in thin dices, and 
put it into a ftew-pan, with fome gravy, a lit- 
tle mace and fait, a glafs of white wine, 
thicken it a little*, then take the other half, 
and fcore it in fquares, feafon it with pep- 
per and flit, and rub it over with the yolk 
of an egg ; and fcrew fome crumbs of bread 
over it, and broil it; then take the brains, 
after being boiled, and mix with them an 
egg, a little flour and bread-crumbs, a lit- 
tle fait, pepper and nutmeg; fry them in 
little cakes and force-meat balls, and bacon ; 
.make your hath hot, and pour it on the difh; 
lay the broiled half in the middle, and the 
brain-cakes, bails, and bacon round. \. > * 
139. To make Sham Turtle. 
Take a call’s head, clean and boil it, take 
o'ut the bones, peel off the white fkin, fplit 
the eyes and tongue*, have ready Pome veal 
force-meat, wet it with egg, and Peafon it 
with , pepper, Palt and mace, lay'the force- 
meat upon a difh, and the tongue and eyes 
in on it; then lay the thick end to the final], 
and dole together, lard it over the top with 
bacon, do it over with egg and bread- 
crumbs, and pour a pint of maderia on the 
difln, and fet it in the oven *, take a ffew- 
pan, with brown gravy, a little chian pep- 
per, morels and truffles; when the head 
is enough, lay it on the difh, fkim off the 
fat, and pour the gravy into the ftewr-pan to 
the other gravy ; make it hot and pour it on 
your difln. 
Take a fillet of veal, and cut it in thin 
dices, cut off the Heins, and beat them with 
a pafee pin, do them over with egg, and Pea- 
Ton them with tr ace and fait; Pet a ffew-pan 
over a ftove with a little butter, and when 
hot, dredge the collops with flour, and lay 
them in as many as will cover the bottom 
of the pan have ready an earthen pot hot 
by the fire to put them in as you fry them; 
then put Pome good gravy into the ffew-pan ; 
put the collops on the difh with rafhers of 
bacon and force meat balls ; pour the gravy 
on hot. 
140. To make Scots Collops. 141. To make White Scots Collops.' 
Take a leg of veal, cut fome thin dices, 
cut off the Heins, and beat them with a 
pafte-pin ; feafon them with mace and fair, 
and fry them with butter, but not to be 
brown ; put them in a pot to keep hot; then 
take fome good veal gravy, cream, a little 
butter worked in flour, a little mace and 
fait, feme mufhrooms and oyfters *, boil fome 
force meat balls, put the collops on the difh, 
and pour the fauce on hot. 
142. To make Force-meat Balls. 
Take a pound of veal, and a pound and 
half of bcef-fuet clean from ddn, chop 
them fmall, and beat them in a mortar ; 
put in three eggs, a little mace, pepper, 
fait and nutmeg, work it up with bread- 
crumbs ; if it be for brown, fry them ; if 
for white, boil them. You may put the 
yolk of a boiled egg in fome, and when you 
ferve them, cut them in two. 
143. To make chopped Scots Collops. 
Take part of a fillet of veal, free from 
fkins, and (liread it very fine, feafon it with 
fait and mace, make it up in cakes, and fry 
it in butter, lay them on your difh, and 
pour feme hot gravy over them •, ferve them 
up with mufhrooms and lemon. 
Cut Tome thin dices of a fillet of veal, fea- 
fon them with fait and mace *, take a little 
of your veal and beat it fine with a little met. 
144. To make Veal Olives. bread-crumbs, two eggs, a little nutmeg 
and pardey ; roll a piece of your forcemeat 
as big as an egg in every dice of your veal, 
few them up, rub them over with egg and 
bread-crumbs *, butter your dripping-pan, 
lay them on, and put them in the oven ; 
when they are enough, ferve them up with 
good gravy, morels and truffles. 
145. To make Veal Alladabs. 
Cut fome dices of a leg of veal the thick- 
nefs of your finger, make flits in them with 
the point of your knife, like the pockets of 
'a hufflf; then take fome oyfters, wafhed and 
fhread, and fill the fits with them do them 
over with egg, feafon them with mace 
and fait, and dredge bread-crumbs over 
them ; fry them in butter, and ferve them 
up hot, with good gravy, and diced lemon. 
Cut fome thin pieces of a fillet of veal 
in the form of a tart lid, and a fweet-bread. 
in dices, fome artichoke bottoms, marrow, 
and veal, and feafon them with mace and 
fait; lay them upon your veal, tuck them 
np clofe with fkewers, and do them over 
with egg and bread-crumbs *, brown them 
in a ftew-pan with butter, take the fkewers 
out, and lay them on your difh that fide 
downwards •, pour fome good brown gravy 
on your difh, and ferve them up hot. 
147. To make Pork Mittoon. 
Take a round pot, butter it, cut fome 
146. To make Bumbais. dices of ditched bacon, to cover the bot- 
tom of your pot and Tides ; then lay a layer 
of forcemeat, and a layer of ihin dices of 
veal, fealbned with mace and fait, till the 
pot is filled ; fet it in the oven, and bake 
it, turning it on your dlfh the top down- 
wards ; pour on Tome good brown gravy 
and mudirooms. 
148. To make Follow. 
Take two chickens, Tinge and wafh them, 
put them into a pot with veal or mutton, a 
little mace, three fhallots, and a piece of ba- 
con ; take half a pound of rice, boil it in 
water till its enough, and drain it well; when 
your fowls are enough, fend them up with 
Tome of the liquor they are flewed in, and 
the piece of bacon with them •, then take 
your rice and cover them all over. You 
may flew faufages with them, if you pleafe. 
149. To boil Calf Tongues. 
Take four calf tongues, fait them with 
fait, bay-fait, and falt-petre *, let them lay 
in pickle a week, then boil and blanch them ; 
have ready a colliflower and Tome kidney- 
beans boiled, lay your tongues upon your 
difh, and your colliflower and kidney-beans 
betwixt them; they are a pretty difh cold, 
with butter, in the form of a pine-apple. 
150. To make Sham Goose. 
Take a breafl of pork, fcore it, cut a flit 
at each end to put your fluffing in ; then 
take onion, fage and apple, Thread fmall. feafon with pepper and fait; put the fluffing 
in, fkewer it down, roafl it, and fprinkle it 
with fage all over as it roads ; when its e- 
nough, ferve it with gravy and apple fauce. 
Take a loin of pork, cut it in flakes, nick 
the fkin, and flat them with the clever ; 
feafon them with fait, pepper and fage, fhread 
fine; fee them before the fire to broil turn- 
ing them while they are enough ; ferve them 
with gravy and apple fauce. 
151. To make Pork Griskins. 
152. To roaji a Leg of Pork. 
Take a leg of pork, fait it with common 
fait, let it lay five days, turn and rub the 
brine over it every day ; then fcore the fkin 
and roaft it; put a little gravy on the difb, 
and ferve it with apple fauce. If you 
chufe to boil one, let it lay ten days in the 
pickle. 
153. To fait a Ham. 
After your ham hath been kept twenty- 
four hours in a cool place, rub it well over 
with common fait, then take two ounces of 
falr-petre, one ounce ofbay-fak beat fine, mix- 
ed with a handful of common fait-, rub it well 
into the ham, and let it lay a fortnight, turn- 
ing it every day, and rubbing in the brine ; 
take it up to drain, dredge it with flour, and 
hang it to dry. 
154. To cellar a Pig’s Head. 
Get the pig’s hefid well cut off, clean it, 
and lay it in water twenty-four hours, chang- ing the water till all the blood is fucked 
out; take it out of the water to drain, lay 
it with the bone fide upwards; then take 
two ounces of falt-petre, and one ounce of 
bay-falt, beat them fine andfprinkle them up- 
on the head ; let it lay all night, then put it 
into a kettle of boiling fpring water, and 
three neat’s feet; let it boil till you can take 
the bones out •, then Jay the head on a cloth, 
the fkin fide downwards, laying the fmall 
part of one fide, to the thick part of the 
other, lay the feet on, and fait it well •, roll 
it up in the cloth, and tie it at each end; 
roll it up with a roller the breadth of your 
hand, put it into the kettle again, and let 
it boil an hour •, then take it up, roll it 
tighter, and put it into an earthen pot with 
one end down, and a weight upon the o- 
•ther end ; boil fait and water for the pickle ; 
and when cold, take the head out of the 
cloth and put it into the pickle, making the 
pickle frelh every four or five days. 
155. To drefs Pig’s Feet and Ears. 
Boil pig’s feet and ears tender, cut the 
cars long way, and fplit the feet in two, do 
them over with egg and bread-crumbs, and 
fry them •, make the fauce of gravy, butter, 
muftard, and a little vinegar, put the ears 
in the fauce, make all hot, pour it on 
the difh, and lay on the feet. 
Put in the belly a piece of bread, fome 
156. To roafi a Pig. fage and parfley chopped fmall, and feme 
fait; and few it up ; put a flee we r thro’ 
the fore and hind legs, and fpit it; when 
warm, rub it all over with a feather dipped 
in oil, to prevent its bliftering ; when enough, 
cut the head off, then the ears, the un- 
der jaw, and chine it ; take the brains, 
butter, gravy, fage and parfley boiled, make 
your fauce hot, pour it on your difh, and 
lay on your pig ; plump fome currants and 
fend with it. 
Take a fucking pig, and boil it, when 
its enough, take the fkin off, and cut it in- 
to quarters ; ufe for fauce, butter, brains, 
fage and parfley ; lay it on the difh with the 
head in the middle, and pour your fauce 
over it. 
157. To boil a Pig. 
158. To make Pork Sausages. 
Take three pounds of pork, fat and lean 
together, without fkins or griftles, chop it 
very fine, feafoji with pepper, fait, fome fage 
fhread fine, and egg ; mix it well together ; 
have the guts well cleaned, fill, and fry 
them. 
Take a pound of bacon, fat and lean toge- 
ther, a pound of beef fuet, a pound of veal, 
a pound of pork, a pound of beef clear 
from fkin and griftle, a handful of fage, and 
a few fweet herbs, chop them all fmall; and 
feafon well with pepper and fait. You muft 
1 
159. To make Bolognia Sausages. have a large gut, fill it, fet on a pan with 
water, and when it boils, put it in *, prick the 
gut for fear of burfting •, boil it gently an 
hour, then lay it on clean ftraw to dry. 
They will keep good a year. 
Put it into boiling water halfan hour, take 
it up and dry it with a cloth. It will do 
either for roafting or boiling. 
160. To recover Venison when its quick. 
161. To roaft a Haunch of Venison. 
Take a haunch of venifon, fpit it, butter 
a paper, and lay over it, make a pafte of 
brown meal and water, roll it into a fheet, 
and lay over it •, then butter a paper and 1 y 
over the pafte, tie it with pack-thread •, half 
an hour before you draw it take olf the pafte 
and paper, and balle, dredge, and fait it. A 
haunch of twelve pounds weight, will take 
three hours roafting. Serve it with gravy 
and currant jelly. 
162. To roaft a Neck of Venison. 
Take off the fkin, and fkewer it on again, 
butter a paper, lay it on, and roaft it; when 
its near enough take off the paper and fkin, 
bafte, dredge and fait it; ferve it with gra- 
vy and currant jelly, or make a fance of the 
pulps of apples, red wine, cinnamon and 
fugar. 
Mix a batter of eggs, flour, and milk, 
dip in your tripes, and fry them crifp •, peel 
and ftice fome onions, and fry them, lay the 
163. To fry Tripe. tripes on the difh, and the onions round; 
for fauce, ufe butter and mudard in a boat. 
164. To fricafy Tripe While. 
Take tripe, cut it into fquare pieces, and 
boil it tender •, then take fome veal gravy, 
a little cream, mace and fait; thicken it a 
little with butter rolled in flour, put in the 
tripes, and ferve them hot. 
165. To roaft a Turkey. 
Take your turkey, fkewer the head to 
the fide of the pinion, turn the feet up- 
on the back, and break the bread-bone ; 
make a forcemeat of bread-crumbs, a little 
fuel, mace, fait, a few cyders, an egg, and 
duff the bread, and road it *, when you 
ferve it up, have gravy upon your dilh, 
and bread fauce in a boat. Alake bread 
fauce thus. Take a fauce pan with a little 
water, bread - crumbs, whole pepper, an 
onion, fait, and a little butter ; bcil them, 
then take out your onion and pepper, and 
pour it into your boat. 
166. To boil a Turkey. 
Take a turkey and trufs it, take the breaft 
bone out, cut the neck fhorc, leave the 
fkin long, Tinge it, and put it into milk and 
water make a forcemeat, fluff the breafl, 
tie the neck to keep in the forcemeat, put 
it in a cloth and boil it ; make your fw.ee 
of melted butter, oyfters, cream, a little 
mace, fait, and a few bread-crumbs, and 
pour it on hot. 167. To make Pulled Turkey. 
Take a turkey, road it, and when its 
enough, cut it up •, take the white part, and 
cut it in long pieces, then put it into a fauce- 
pan, with a little thickened gravy, fcore and 
grill the legs ; pour it upon your difn, and 
lay your legs upon it. 
Truls a large turkey, break down the 
bread, and duff the bread with home duf- 
fing as you did the road turkey, lard it 
with bacon •, then rub the fkin of the tur- 
key over with the yolk of an egg, and drew 
over it a little mace, pepper, fair, and a few 
bread-crumbs ; then put it into a copper- 
difh, and fend it to the oven ; when your 
difh is up make for it brown gravy fauce; 
ihread into your fauce a few oyfters and 
mufhrooms, lay round artichoke bottoms 
fryed, dewed pallates, forcemeat-balls, and 
a little crifp bacon. Garnifh your difli with 
pickled mufhrooms and dices of lemon. 
This is proper for a remove. 
168. To make Turkey A-la-dauhe. 
16a. To roaft Turkey Pouts. 
Take turkey pouts, cut the under jaw 
off, fkewer their heads down to their legs, 
then (luff their breads, and lard them with 
bacon put their livers and gizzards in their 
pinions, and roaft them ; when you ferve 
them up, put gravy on yourdifh, and bread 
fauce in a boat. 170. To boil Fowls. 
Draw your fowls at the vent, cut the 
neck clofe off, leaving the Ikin to cover ; 
break a little of the bread bone of the in- 
fide, put the legs in at the fide of the belly, 
and fkewer and finge them ; put them in 
milk and water, and boil them. For your 
fauce, take a little veal gravy, bread-crumbs, 
a little cream, mace, a little melted butter, 
drain it thro’ a fieve, and put in mufhrooms ; 
lay your fowls on a difh, and pour the fauce 
hot over them. 
i7l. To hrcil Fowls, 
Cut your fowls down the back, put in 
their legs, and flat them with a clever; fea- 
fon them with pepper, mace, and fait; take 
the pinions off, put a fkewer in the legs to 
keep them from going together, and lay them 
before the fire to broil; bafte, and dredge 
them with bread-crumbs. For fauce, gravy, 
butter, and a little lemon ihread *, ferve them 
up hot with mufhrooms. 
Take your fowls and Tinge them, take a 
little of the bread bone out of the infide, 
put the gizzardsand liversin the pinions, cut 
the feet off, and road them ; when they 
are enough, put gravy on your difli, and 
parfley and butter in a boat. 
172. To roajl Fowls. 
173- To roa& Capons. 
Singe your capons, leave the heads on, 
feald the feet, take the fkin and nails off. and turn the feet upon the backs; maice a 
little fluffing for the bread:, and roall them ; 
when they are enough, put gravy on your 
d fh. You may lard one, and leave the 
other unlarded. 
174. To boil Fowls with Sellery. 
Take your fowls and fmge them, trufs 
them for boiling, boil them white in milk 
and water, and a little fait; take fome fel- 
lery, cut and wadi it, boil it tender in fait 
and water, put your fellery into fome melted 
butter with gravy ; when they are enough, 
■lay them on the difh, and pour your fauce 
hot over them. 
175. Pullets roajled. 
Take them when they are full of eggs, 
draw and roaft them, and when enough, 
cut them up and fhread the brauny part in 
fmall dices, leaving the wings, legs and 
rumps whole •, flew all in gravy with a little 
fait‘and mace, and a fhread lemon, till e- 
nough ; let the meat lay in the middle of 
the didi, with the legs, wings and rumps 
about it. Garniih with orange and lemon, 
quartered.. 
176. Fowls A-la-Praife. 
Take your fowls, draw and trufs them,' 
lard them with thick lards of bacon, feafon 
ilv.m with pepper,, fait, mace and fweet- 
herbs ; take a long deep (lew-pan, and put 
in it fome dices of bacon and veal then 
put your fowls into it, moiflen it with a glafs Of white wine, and fome gravy ; flew it 
over your ftove, turning your fowls till they 
are enough ; make a ragoo of fweet breads, 
veal-cockfcombs, or oyfters, which you like. 
Serve them up hot. 
177. To make Pullets Surprize. 
Roafl them ; if a fmall difh, one will be 
fufßcient, take the lean of your pullet from 
the bone, cut it in thin dices an inch long, 
and tofs it up in a little cream, a little but- 
ter, with flour to make it the thicknefs of 
a good cream, put in a little pepper, fait, 
and mace; boil it up, and fet it to cool; 
then cut fix or feven thin round dices of 
bacon, put them in petty pans, lay fome 
forcemeat on each flice, working them up on 
your hand, in the form and bignefs of a 
French roll, with raw egg, leaving a hol- 
low place in the middle ; put in your fowls, 
and cover them with fome of the fame force- 
meat, rubbing it fmooth over with your 
hand and egg, throw fome grated bread over 
them, and bake them in a gentle oven three 
quarters of an hour ; let your fauce be made 
of butter and gravy, and a little fhread le- 
mon. Garnifli with crifp parfley and orange. 
178. To hajh Fowls. 
Let your fowls be roafled, and cut them 
up ; take a ftew-pan, with a little gravy and 
butter rolled in flour, feafoned with a little 
pepper, and fait; make it hot, tho’ if it boils 
it will make them hard; pour it upon your difh, and ferve it up with bread fryed, and 
lemon. 
179. To boil Chickens. 
Drefs your chickens neatly, finge, draw 
them at the vent, and trufs them ; put a 
fkewer in the thick part of the leg, and one 
at the bottom, fo that they may lay flat up- 
on your difh; boil them in milk and water, 
and a little fait; for fauce, melted butter, a 
little creed rice, two fpooniuls of white 
gravy, a little mace and fait; pour it over 
your chickens hot. 
iSo. To roaji Chickens. 
Pull your chickens dry, leave their heads 
on, draw and finge them, feald their feet, and 
take their nails off; then put a deewer thro* 
the thick part of the leg, take the head with 
it to the fide ; fkewer the legs down to the 
vent, and road them; make the fauce of 
parfiey and butter. 
181. To force Chickens. 
Kaife the fkin on the bread of your 
chickens with your fore-finger; take fome 
par hey, two anchovies fhread fmall, a little 
pepper, fait and nutmeg, work it up with 
butter, and fluff your chicken breads with 
it, lay a (lice of bacon upon them, and road 
them ; when your chickens are enough, take 
your bacon off, bade and dredge them ; for 
lance, ufe parfiey, anchovy, liver, and yolk 
of egg bruized fine i take a fauce-pan, with a little gravy and melted butter, and put 
in your ingredients. Serve it up hot. 
182. To broil Chickens. 
Singe and trufs your chickens, cut them 
down the backs, flat them with your clever, 
put a fkewer in to keep them fo,and lay the in- 
lide before the fire to broil ; feafon them 
with a little mace and fait; bade and dredge 
them with bread-crumbs ; and when they are 
enough, pour on your fiance made ofi gravy, 
butter and mufhrooms 
183. 'To fry Chickens. 
Take four chickens, boil them almoft 
enough, then cut them in pieces*, take the 
juice of fpinage, put it into the yolks of 
eight eggs, with fome Thread parfley and a 
grated nutmeg *, your ftew-pan being hot, 
with clarified butter, dip in your pieces of 
chickens in the green, batter and fry them 
gently on both Tides *, for fauce, melt your 
butter pretty thick, put in fome juice of 
forrel, a glafs of white wine, make it hot, 
and pour it on your dilh. 
184. To roatt Ducks. 
Take your ducks and Tinge them, fcald 
and take their fkins and nails off, their feet 
turn upon their backs, put a fkewer through 
the thick part of their legs, and another 
through the bottom i rub the infide with a 
little pepper and fait. Thread an onion, and 
fome fage fmall, roll it up in a lump of but- 
ter, and put it into the belly ; road; them. and ferve them with brown gravy on your 
difh. 
185. To boil Ducks. 
Take your ducks and fkewer them as 
above, finge and put them into water, and 
boil them •, for fauce, take fix large onions, 
boil them till they are tender, changing the 
water feveral times, and chop them fmall; 
put a fpoonful of cream to them to make 
them white; melt your butter, and put in 
your onions, with pepper and fait; make 
your fauce hot, lay your ducks on the difh, 
and pour it on. 
Take your ducklings, finge and bone 
them, feafon them with a little pepper and 
fait, and lay forcemeat in the infide of them 
take a flew-pan with butter, put in your 
ducks and fry them *, take them out and let. 
them drain *, then take a clean ftew-pan with- 
brown gravy, let them flew till they are 
enough, and ferve them up. 
186. To make Ducklings A-In-mcde. 
Take your goofe, feafon it with pepper 
and fait, onion, fage, and an apple fhread. 
very fmall, work it with butter, and put it. 
into the belly ; put a (kewer thro’ the wings 
and the thick part of the legs, and another 
thro’ the bottom part of the legs and the 
fide bones •, finge and roafl it; and when 
enough, pour gravy upon your difh, and 
apple fauce upon a plate. 
187. To roaft a Goose. 188. To boil a Goose. 
Singe and fkewer your goofe, waffi it well' 
in water, and boil it in fait and water •, cut the 
white part of fellery half an inch long, waffi 
and boil it in fait and water, till its tender; 
and pour it into a fieve, to drain; melt fome 
butter and put in your fellery, lay your goofe 
on a diffi, and pour your fauce hoc over it. 
189. To dry a Goose. 
Take a fat goofe, and drefs it; then a quar- 
ter of a pound of common fait, an ounce of 
faltpetre, an ounce of bay-falt, beat and mix 
them all together, rub your goofe very well in- 
ride and our, with it; let it lay a week, turn- 
ing and rubbing it every day with the brine; 
then hang it up to dry ; when well dried, lay 
it in a dry place, and you may keep it two 
or three months ; when you boil it, let it 
have a good deal of water. You may have 
turnips or cabbage, boiled and Hewed, or 
onion fauce. 
Take two geefe, raife their Heins on the 
breaft, and make a Huffing of fweet-breads, 
mufhrooms, anchovies,.oyHers and marrow j 
a little pepper, fait, nutmeg and thyme, 
mix all thefe together with the yolk of egg; 
put a little under the Hein on the breaH, and 
fome in the bellies •, lard your geefe with 
Lemon peel, then brown them, and put then} 
in Hrong gravy, feafoned very high ; when 
they are Hewed enough, take them out, pus 
ioo. To make Geese A-la-Mode. in a gill of claret and thicken it a little*, make 
it hot, lay your geefe on the dilh, and pour 
your fauce over ’em. 
191. To roaft a Green Goose. 
Rub your goqfe in the infide with a little 
fait, put a lump of butter in it, Ikewcr 
and roaft it *, when it is enough, put gravy 
on your dilb, and butter, juice of forrel, 
and goofeberr es, in a boat. 
o 
192. To Jiew Geese Giblets. 
Scald and pick them clean, break the two 
pinion-bones ; cleave the head ; cut off the 
noftrils; take the eyes out; flip the Ikin oft' 
the neck cut them in three, and the liver 
in two *, take the Ikin off the gizzard and 
flice it, break the feet and take the nails off; 
wafh and put them into a ftew-pan, with a 
quart of good mutton broth, a bundle of 
fweet herbs, an onion, fome whole pepper, and 
a blade of mace ; cover them dole, and let 
them flew till quite tender; then take a 
french roll, toaff it brown on all Tides, and 
put it into the ftew-pan, giving it a fhake, 
let it flew till there is juft: gravy enough to 
eat them with ; take out the fpice and herbs, 
put the roll on the middle of the difh and 
your giblets round, and pour on your fauce. 
Fill them with par (ley clean walk’d and 
chopped, and peppcrand fait rolled in butter; 
tye the neck dole, put a fkewer thro’ the 
the legs, and road them ; when they are 
193. To roaft Pigeons. enough, pour parfley and butter, on your 
dilh. 
69 
Take your pigeons, put the legs into the 
fides, wafh and boil them •, then ferve them 
up with ftewed fpinnage and grilled bacon; 
for fauce have parfley and butter in a boar. 
195. To make a Palpatoon of Pigeons. 
Take favoury force-meat, rolled out like 
pafte, put it in a butter’d difh, lay a layer 
of thin bacon, feafon your pigeons, and lay 
them in ; dice a fweet-bread, afparagus- 
tops, mufhrooms, cockfcombs, and the 
yolks of hard eggs •, make of them another 
forcemeat and lay it over them, bake them, 
and when enough, turn them into a dilh, 
and pour gravy into it. 
194* cf° Pigeons. 
iq 6. To broil Pigeons whole. 
y 
Take your pigeons, Tinge them, and put 
the legs in at the Tides, make a Huffing of 
Tnrcad parfley, hard yolks of eggs, bread- 
crumbs, pepper, fait, and mace, work it 
up with butter, put a little into the bellies, 
rub them over with egg and bread-crumbs, 
lay them on a difh, and Tet them into the 
oven i when they are enough, put gravy 
and butter upon your difh. 
197' Pick on s tranfmogrified. 
Take your pigeons, feafon them with 
pepper and fait, roll a piece of puff pafte, and 
wrap round each pigeon, put them in a 
cloth and tie them fo that your pafte do not break ; boil them an hour in a good deal 
of water; loofe them carefully, 1 aft they 
Thould break ; lay them on your difh, and 
pour on a little gravy. You may do them 
the fame way and bake them. 
198. Pigeons in a Hole. 
Take your pigeons. Tinge and Teafon them, 
put a bit of butter in their bellies ; butter 
a difh and lay them in ; make batter of milk, 
eggs, and flour, which pour all over them; 
bake them, and fend them to the table. 
Pull and draw your pigeons, and Tinge 
them, but do not wafh them ; take the livers, 
give them a Tcald in water, and bruiie them 
with the yolks of two hard eggs, Tome lemon 
peel and parfley fhread fine, luet and bread- 
crumbs, pepper, Talt, and nutmeg ; work 
them up with jaw egg, and put a piece into 
the crops and bellies •, few up the, neck and 
vent, dip them in water, and leafon them 
with white pepper and Talt ; put them in a 
jug, and Tet them in a kettle of cold water, 
cover the jug clofe up, and let it boil three 
hours ; then take them out of the jug, and 
lay them in the difh ; thicken your gravy 
a little, and pour it on your pigeons. 
199. To ju/g Pigeons. 
200. To grill Pigeons. 
Take your pigeons. Tinge and put their 
legs in their fides, cut them down their 
backs, and flat them with your clever ; put 
a fkewer in to keep them flat, then lay them upon the grid-iron, over a flow fire, not to 
make them black ; throw a little pepper and 
fait on the infide, and turn them ; when they 
are enough, put a little hot gravy upon your 
difh ; take a little butter upon the point of 
a knife, rub them over, and lay them .on 
your difh. 
Take a fmall cabbage lettice, juft cut out 
the heart, make a force-meat, and chop the 
heart of the cabbage with it; then fill up the 
hole, and tie it acrofs with a pack-thread, and 
fry it a light brown, in frefh butter; pour out 
all the fat, lay the pigeons round, flat them 
with your hand, and feafon them a little with 
pepper, fait, and beaten mace ; take care 
not to put in too much fait ; pour in half a 
pint of white wine, cover it clofe, and let 
it dew five or fix minutes'; then put in a 
gill of good gravy, cover them clofe, and 
let them dew half an hour; take a good 
piece of butter rolled in flour, and fhake it 
in; when its thick, take it up, untie it, lay 
the lettice in the middle, and the pigeons 
round ; put in a little lemon juice, and pour 
the fauce over them; dew a little lettice, 
and cut it in pieces. Garnifh with red 
pickled cabbage. 
201. Pigeons Jtoved. 
202. Pigeons in Surtout. 
Stuff your pigeons ; then lay a flice of ba- 
con on each bread, and aflice of veal beat with 
the back of a knife, feafon’d with maces pepper, and fait, tye them on, then fpit your 
pigeons on a fmall fpit, and roaft them ; bafte 
’emfirft v/ith butter, then with the yolkof an 
egg, dredge them with bread-crumbs, a little 
nutmeg, and fweet herbs; when enough lay 
them in your difh, and have ready good 
gravy, with truffles, morels, and mufhrooms, 
to pour into your difh Garnifh with lemon. 
Take your pigeons and bone them, be- 
ginning at the neck, and turning the fkin 
down ; when they are boned, feafon them 
with nutmeg, pepper, and fait, few up both 
ends, and boil them in water, white wine, 
vinegar, fait, and whole pepper ; when they 
are enough, take them out of the pickle, 
and boil it with a little more fait ; when it 
is cold, put in your pigeons, and keep them 
for ufe. 
203. To pickle Pigeons. 
Draw and trufs your partridges, and roaft 
them ; w hen you ferve them up have brown- 
ed crumbs of bread on your difh, and brown, 
gravy and bread fauce in your boats. 
204. To roaft Partridges. 
205. To boil Partridges. 
Draw, finge, and trufs your partridges, 
take off their feet, and boil them •, for fauce, 
take fome fellery and cut it half an inch long, 
boil it in fait and water till tender, and drain 
it; melt fome butter and put in your fellery, 
lay your partridges on the dilh, and pour on 
your fauce. 206. Young Partridges with Oysters.' 
Pick Tome young partridges, draw and 
finge them, mince oyders, a little parfley, 
a little pepper and fair, work it up with a 
little butter, and put it into their bellies ; 
fpit them, cut a dice of bacon, and wrap 
round them ; when they are enough, 
take off the bacon, bade, and dredge them ; 
take fome brown gravy and oyders, made 
hot, and pour it on your partridges on the 
difh. Do not road them too much. 
207. A Hajh of Partridges. 
After having roafted your partridges, cut 
them up take a llew-pan with gravy, a 
fhallot Ihread to a pulp, put in your par- 
tridges. You may thicken it a little, and 
feafon it to your tafte; cover it, and fet it 
on your ftove, but not to boil. When it is 
hot ferve it up. 
208. To roaft a Pheasant. 
Pick and draw your pheafant, leaving the 
head and feet on, fkewer and roaft it; and 
when its enough, ferve it with brown gravy 
on your difh ; gild the bill, tie the tail- 
feathers together, and tuck them in the 
vent ; have bread fauce in a boat. 
Pick, draw, and fkewer your pheafant. 
Hump the legs, and leave the head on, boil 
it in a good deal of water; boil fome fel- 
lery tender, put it into a little melted but- 
ter, with a little fait to your tafte ; lay your 
20Q. To boil a Pheasant. pheafant on the dlih, and pour your faucc 
over it. 
210. To flew a Pheasant 
Stew it in veal gravy ; take artichoke bot- 
toms parboiled, and fome chefnurs blanch- 
ed ; when your pheafant is enough, fkim the 
gravy, put in the chefnutsand artichoke bot- 
toms, with a little mace beat, pepper and 
fait to feafon it, and a glafs ot white wine ; 
and if you do not think it thick enough, 
put in a bit ot butter rolled in flour-, put 
in a little juice of lemon, pour the fauce 
over the pheafant, and have fome forcemeat 
bails fryed to put into the difh. 
2i i. To boil a Peacock. 
Flea off the (kin, but leave the rump 
whole, with the pinions •, then mince the 
flefh raw, with fome beef fuet, feafon’d with 
fair, pepper, nutmeg, and fome fweet-herbs 
thread fmall, mix them all together with 
egg, and fill the fkin of your peacock; 
few it in the back, and fet it to flew in a 
deep difh, in fome flrong broth, white wine, 
a lit le fait, mace, marrow, artichokes boil- 
ed and quartered, chefnnts, grapes, barber- 
ries, pears quartered, and fome of the meat 
made in balls cover it with another large 
difh, and when its flewed enough, ferve it 
up with fippets. Garnifh with diced lemon, 
and lemon peel whole, run it over with 
melted butter, and the yolks of hard eggs 
and chefnuts. 212. To rcafl Moor-Gaivie. 
Pick and draw them, leave the head and 
feet on, fkewer them as a pheafant, and 
fmge and roaft them •, when they are e- 
nough, pour gravy on your difh, and bread 
fauce in a boat. 
213. To roajl a Guiney-Hen. 
Pick, draw, and fmge it, fkewer it as 
you do moor game, lard it with bacon, and 
road it •, put gravy on the difh, and bread 
fauce in a boat. 
214. To roajl Wild Ducks. 
Pick, draw, and fkewer them, with their 
feet upon the backs, and their flumps up- 
ward, cut the neck off clofe, leaving the 
fkin, and put a bit of fait and butter in the 
belly, fmge and roaft them j for fauce, ufe 
a little brown gravy, and red wine on your 
difh. 
2i£. To drefs a Wild Duck. 
Half roaft your duck, then take it off 
the fpit, and lay it on a difh * carve it, but 
leave the joints hanging together in all the 
incifions, put on fait, pepper, and the juice 
of lemon or orange ; turn it on the breaft; 
prefs it hard with a plate, put to it a little 
gravy, and let it to flew, turning it ferve 
it up hot in its own gravy. 
216. To drefs a Ruddock. 
It is a water bird, much like a duck, but 
the flelh is more delicious than that of ducks j 
drefs it in the fame manner you do ducks. 217. To roaji a Wild-Goose. 
Take a wild goofe and Ikewer it as you do 
a tame goofe, put a bit of pepper and fait 
in the belly, fmge and roaft it ; for fauce, 
ufe gravy and red wine upon the difh. 
218. Ortolans roajied. 
Bard them, or let them be plain, putting 
a vine leaf betwixt them ; when they are 
fpitted, fome crumbs of bread may be ufed 
as for larks ; its the belt to fpit them Tide- 
ways. 
219. Ortolans fryed. 
After they are fryed, foak them in a little 
broth, put them in a ftew-pan with butter, 
and feafon them well; to thicken the fauce, 
mix with it fomefweet breads Thread, a little 
gravy and mufhrooms •, and when all is well 
Itewed, ferve it up. Garnifh with piftachos 
and pomegranate. 
They are Lincolnlhire birds, and you may 
fatten them with white-bread, milk and fu- 
gar; they feed fall, and will die in their fat, 
if not killed in time ; pick and draw them, 
turn their feet upon their backs, and fpit 
them fide-ways •, roaft them with vine leaves 
upon them, and when they are near enough, 
take oft' the leaves, and ferve them quick 
with gravy and butter. 
220. To drefs Ruffs and Reifs. 
22 i. To roaji Wood-Cocks. 
Pick them, turn their feet upon their 
backs, cut their wings off as you do a duck. put a fkewer through the thighs and the 
head, for the legs and bill to ftand up, fpit 
them fide-ways, and have ready a toad of 
bread to let under for the train to drop on ; 
then lay your toads on the difh, pour on 
butter with a little gravy, and lay 011 your 
y/oodcocks. 
You mud road them the fame way as 
you do woodcocks, with toads. 
222. To roaji Snipes. 
Pick them clean, trufs them, put them 
upon a fkewer, tie them to a fpit, and road 
them, bading and dredging them with 
crumbs of bread •, take a little gravy and a 
fhallot fhread Imall *, when they are enough, 
make your gravy hot, and pour it on your 
didi, and lay on your birds. You may road 
lap-wings after the fame manner. 
223. To roaji Thrushes. 
Trufs your quails, put into their bellies 
a little butter and fait, and a few fweet 
herbs dire ad ; put them on a fmail fpit 
to road:, and when they are warm, bade 
them with fait and water, a little at the firft; 
then dredge and bade them with butter •, 
take a little gravy, diread an anchovy, and 
put' into it, with two or three diallots, diced 
and boiled, make it hot and ferve them up. 
225. To roaji Woodcocks the French Way. 
Get fome wood cocks, pull, draw, wadi, 
and trufs them •, then lard them with bacon. 
224. To roaji Quails. and roaft them ; ferve them upon toafts 
dipped in the juice of orange, with the gravy 
made warm. 
226. ‘To roaft: Plover. 
Take your plover, pick and draw them, 
cut the necks off dole, turn their feet back, 
put a Ikewer thro’ their thighs, and roaft 
them *, ferve them up with gravy and butter 
on your dilh. 
227. To roaft Teal. 
Take your teal, pick and draw them, cut 
their necks off dole, Ikewer them as you 
do a wild duck, grate a little nutmeg and 
fait, which put into them, and road them; 
ferve them up with gravy and red wine up- 
on your difh. 
Take four hog’s ears, boil them tender, 
put a piece of force-meat and your birds in 
the ears, with the heads outwards, fet them 
upright, the tips of the ears falling back- 
wards •, wadi them with eggs and crumbs, 
then bake them gently •, and ferve them up 
with gravy. 
228. Plovers Capucine. 
Brels your teal and Ikewer them, take oy- 
fters, a few fvveet-herbs, parlley and fage. 
Hired them, work them up with a little but- 
ter and pepper, and put into their bellies ; 
tie their necks and vents, and when your 
water boils put in the teal, boil them tender, 
229. To boil Teal. and Terve them up with gravy, anchovy 
Tauce, and oyffers. 
230. T0 ronjl Teal with Olives. 
Mince the livers with pardey, onions, 
miiihrooms, draped bacon, and a bit of 
butter, mix altoge-ther, a‘nd put them into the 
bellies of your teal ; then wrap them up in 
dices of bacon, paper and road them ; while 
they are reading, take out the dones of your 
olives, blanch them, put them in a dew-pan 
with a little veal gravy, and let them have a 
boil *, your teal being ready, take off the 
paper and bacon, and didi them up with 
your ragoo of olives over them. 
231. To boil Rails. 
Cut off their heads and legs, trufs them, 
o t 
and pur them into a dew-pan with drong 
broth, and a gill of white wine ; feafon them 
with fait, pepper, whole mace, and currants; 
when they are enough, didi them on Tippets ; 
thicken your broth with bread-crumbs and 
butter, a little juice of lemon, and lerve 
them up hot. 
232. To Jtew Lapwings. 
Pick, draw, and Tinge them, cut them in 
two, put them in a flew-pan, with an onion 
cut fmall, Tome butter, a veal Tweet-bread 
fliread, give them a fry, and put to them 
gravy, a little white wine, and mufhrooms ; 
let them fimmer, ’till they are enough, 
fkim off the top, let them be well tailed, 
and Terye them up hot. 233. To roafi a Hern. 
Let the hern be picked, lard the bread 
and back, road, and bade it with butter 
and white wine, dredge it with fweet-herbs 
thread, and bread-crumbs j make a fauce of 
the yolks of eggs b’eaten, anchovies, a little 
claret and vinegar •, when its roaded, ferve 
it up. Garnifh with lemon and orange. 
234. To Jlew a Heath Cock. 
Flea off the ikin, leave the rump, legs 
and pinions whole, mince the flefh with beef 
diet, feafoned with fait, pepper, and fweet- 
herbs minced, and raw yolks of eggs ; mix 
thefe all well together, with three artichoke 
bottoms boiled, blanched chefnuts, marrow. 
ddrrets boiled and minced fmall •, then fill 
the fkin, and prick it up, dew it in a deep 
dew-pan with drong broth, marrow, mace, 
white wine, fait, artichokes quartered, chef- 
nuts, barberries, grapes, and pears quar- 
tered, and fome of the minced meat made 
into balls when its done, ferve it up with 
lippets, and yolks of hard eggs. 
235* To roafi Dotterels, 
Take dotterels, pick, draw, and trufs 
them, finge and wrap them about with a 
dice of bacon, fpit them, and lay them 
down to road ; when they are near enough, 
take off your bacon, bade and dredge them, 
and ferve them up with gravy and butter on 
your difh. 236. To roaji Lar£s. 
Pick them, and cut off their necks clofe, 
turn their feet back, put them on a fkewer, 
and tie them on a fpit, finge and bade them, 
dredge them with crumbs of bread ; then 
break fome eggs at the end, pour the egg out, 
and wafh the fhells ; when they are dry, putt 
fome dryed crumbs of bread, and a roafted 
lark in every fhell, have crumbs upon your 
difh, and ferve them up as eggs in fhells. 
237. To drefs Larks Pear Fafhion. 
Pick them, and cut their necks clofe and 
thei legs off; feafon them with fait, pep- 
per, and mace ; make a forced-meat, and 
wrap up every lark in the fiiape of a pear ; 
flick one leg in the top, like the fialk of a 
pear, ru-b them over with the yolk of an 
egg and bread-crumbs ; bake them in a 
gentle oven -, fo ferve them up, You may 
garnlfh any other birds with th m. 
Cafe your hare, cut off the feet, wafh it, 
and put the wings into the breaft, give a cut 
on each fide the tail to let the legs fall to 
the fide ; take a fkewer and put it thro’ the 
legs and cheek for it to lay round •, take 
feme bread-crumbs, fuet, mace, pepper and 
fait, and a few fweet-herbs, wet them with 
egg, and beatthem in a mortar, roll it up, put 
it into the belly, and few it up ; tie the kgs 
with a firing, to keep them from fiarting •, 
fpit it and lay it down to roaft ; it it is an 
238. To roaft a Hare. old one, bade it a little at the fird with milk, 
for to tender it ; afterwards you may bade it 
with butter; when it is enough, pour gravy 
and butter on your difh ; have fweet fauce in 
a boat, made of pulp of apple, red wine, fugar, 
and cinnamon, or currantjelly. You may gild 
the ears, or you may lard it, if you pleafe. 
239. To roaft a Leveret. 
Cafe it, but leave its ears and feet on, 
put a fkewer down the neck for the head to 
ftand up, alfo another thro’ its hind legs, 
and another thro’ its fore-feet and bread. 
for to lay flat; lay it down to roaft, and bafte 
it with butter ; when its enough, pour gra- 
vy on your difh, and have fweet fauce in a 
boat. Gild the ears. 
I Take out the bowels, wipe the infide with 
a clean cloth, make a pudding as in the for- 
mer receipt, put it into the belly, and few 
it up •, thrud your hand between the fkin 
and the body, and rub butter and fpice in- 
corporated together, over the flefh, then Jew 
up the hole of the fkin and road it, bailing it 
with boiling water and fait, till its above half 
roailed ; then let it dry, till the fkin fmoke, 
and puli it off by pieces-, then bade it 
with butter, and dredge it with flour, grated 
bread and fpice-, make a fauce of butter, 
gravy, and claret. 
240. !To rcafi a Hare with the Skin on. 
241. To fry a Hare. 
Cafe it, cut off the wings and legs whole. and cut the reft in pieces *, take a ftew-pan 
with butter, dredge your hare, and lay it 
in, and when fryed on one fide, flice fome 
onions, put them into your ftew-pan, with 
a little mace, pepper and fait, gravy, and 
red wine, as much as will do for fauce -} let 
it dimmer, and ferve it up hot. 
242. To make Civet of a Hare. 
Take out all the bones and finews of the 
hair, cut one half in thin dices, and the other 
half in pieces an inch thick, flour them, and 
fry them in butter quick as collops ; have 
ready fome gravy, made good with the bones 
of the hare and beef, put a pint of it into 
the pan to the hare, fome muftard, and a 
little elder vinegar, cover it clofe, and let 
it boil foftly ’till its as thick as cream •, then 
difli it up with the head in the middle. 
Cut the hare in quarters, lard it, put it 
into a ftew-pan, with good broth, and a 
little wine, feafon’d with fait, pepper, and 
cloves; while it is ftewing, tofs up the blood 
and liver fhred, with a little dour in a ftew-pan, 
put in fome capers, fton’d olives, and a drop 
of vinegar, and ferve it up. 
243. To drefs a Hare the Swifs IVay. 
244. A jugged Hare. 
Cut it into handfome pieces, lard it with 
little flips of bacon, feafon it with pepper, 
fait, and mace, lay it into a jug, put half 
a pound of butter over it, and tie it clofe ; 
either fend it to the oven, or put it in a pot of boiling water three hours; when its e- 
nough, put it into the ftew-pan, fkim off 
the top, and put the gravy to the hare with 
a little more good gravy to it; thicken it a 
little, make your hare hot in it, and ferve 
it up. 
245. To roaft Rabbets. 
Take a couple of rabbets, cafe and fkewer 
them fide to fide ; while they are roafting, 
boil fome parfley and the livers fhread very 
finall, and mix’d with melted butter ; when 
they are enough, cutoff their heads, and 
cleave them in two ; pour your fauce upon 
the difti, lay on your rabbets, and the heads 
on each fide. You may put a pudding in 
their bellies, if you chufe. 
Cafe and trufs them as you do a hare for 
roafting, put them in milk and water, and 
boil them; boil fome onions tender, chang- 
ing the water, fhread them finall, and mix 
them with melted butter, a little cream, a 
little pepper and fait, and when the rabbets 
are boil’d enough, pour it over them. 
247. To drefs Rabbets Moorganie IVay, 
Take young rabbets and cafe them, cut 
ofT their wings and heads, bone them half 
way, pull off the fkins, but leave the feet 
and claws on, put in a little forc’d-meat, 
double your-rabbets up, and fkewer them 
like a fowl ; put a fkewer at the bottom 
thro’ the legs and neck, and tie it with, a 
246. To boil Rabbets. firing to prevent them from flying open *, 
put gravy on your difh, and bread fauce in 
a boat. 
248. To drefs Rabbets with Bacon. 
You muft cafe them and leave the heads 
on ; take out all the bones, feafon them 
with a little mace and fait, lay thin fliccs of 
bacon upon them, roll them up tight; turn 
the heads and fkewer them to the fide, tie 
each end with a firing to keep it clofe ; you 
mufi lay them on a difh to bake, put butter 
over them, and dredge them •, for fame, 
ufe parfley, liver and butter.—Three will 
be enough for a difh *, lay them with their 
heads in the middle. 
249. To make Pulled Rabbets. 
Take two young rabbets, and boil them 
in milk and water, pull the meat in fhives:, 
and put it into your ftew-pan, with a little 
white gravy, a glafs of white wine, a little 
fait and nutmeg, thicken it a little ; and 
when you ferve it up, lay the heads in the 
middle. Garnifh with fliced lemon. 
250. To flew Rabbets the French IVay. 
Divide your rabbets into quarters, lard 
them with pretty large lardoons of bacon,, 
and fry them {lew them in afteWrpan with 
llrong broth, white wine, fait, pepper, a 
faggot of fweet herbs fryed, flour and orange. 
251. A Fricasey of Rabbets. 
Cafe your rabbets, and cut them in quar- 
ters, four and fry them brown in butter. put fome gravy into a dew-pan with mufh- 
rooms, morels, artichoke bottoms, and put 
in your rabbets feafoned to your tade \ fet 
it over the fire, and make it hot, tho’ not 
to boil i difh your rabbets, and pour your 
fauce over them. 
252. A While Fricasy of Rabbets. 
Take two young rabbets, half boil them, 
and cut them up j take a dew-pan, with 
fome white gravy, and crumbs of bread ; 
when they are deeped a little, prefs them 
thro’ a fieve * to thicken your gravy, put 
the rabbets into your dew-pan with a little 
cream, oyders, mufhrooms, a little mace, 
fait, nutmeg, and butter •, fet it over your 
dove to be hot, tho* not to boil; ferve it 
up with your fauce as thick as good cream. 
253. °l'o Fricasy Chickens. 
Take two or more chickens, and half road 
them, cut them up as you would do for 
eating, fkin them, take off half the pinion and 
the ends of the bones, to make them look 
well; take a (lew-pan with fome white gravy, 
thicken it with bread, and drain your gravy 
thro’ a (ieve; put it into your dew-pan with 
the chickens, a little mace, nutmeg, fait, and 
butter, roll’d in flour, a little cream,and mulb- 
rooms fet it over your dove to fimmer, and 
when you ferve it up, leave out the neck part. 
254. A brown Fricasy of Chickens. 
Take your chickens, finge and cut them 
up, fiat them a little, and fry them brown •, ' / 
put them in your ftew-pan with a little gra- 
vy, and white wine, feafon’d to your tafte ; 
thicken it a little, and ferve it up hot. 
255. To fricafy Sweet-Breads. 
Take your fweet-breads, and boil them 
in water, fait, whole pepper, and mace ; 
when they are enough, lay them on your 
difh, and have ready a white fauce made 
like your fricafy, to pour over them. 
256. A Fricasy o/Pigs Feet and Ears. 
Take four pig’s feet and four ears, boil 
them tender, cut the ears long, and fplit 
the feet, take out the great bones, then put 
them into aftew-pan, with fome white gravy, 
a little cream, mace, fait, butter and bread- 
crumbs ; drain it thro’ a fieve, and ferve it 
up hot. 
257. A Fricasy of brown Tripes. 
Take your tripes, boil them tender, and 
cut them long •, have fome good brown gra- 
vy thicken’d, give them a fhake, and ferve 
them up hot. 
801 l eight eggs hard, and cut them in 
quarters ; take a little brown gravy, fait, 
mace, white wine, and thicken it; lay your 
eggs on the difh, and pour your fauce hot 
over them. 
258. A Fricasey of Eggs. 
259. A White Fricasy of Eggs. 
Boil your eggs hard, cut fome in quar- 
ters, and have home whole yolks •, make a 
white lau.ce as you do for other fricafys. 88 
and pour it over them ; cut three of the hard 
yolks, and lay round them. 
260. A Fricasy of Mushrooms. 
Rub your fmallmufhrooms, peel the large 
ones, and cut them in four’, put them fir ft 
in water, then take them out and put them in 
a pan over the fire to flew gently •, put in a 
little fait, and when they are enough, take 
them out of the liquor to drain •, then put 
them into a flew-pan, with a little cream 
and fome of their own liquor, a piece of 
butter roiled in flour, a little mace and whole 
pepper make them hot, take out the pep- 
per, and ferve them up. 
i6\. To Fricasy Artichoke Bottoms. 
Scrape the bottoms clean, boil them, and 
cut them in large dices, put them in a little 
white gravy and cream, and a little butter 
rolled in flour ; feafon them with fait, pep- 
per and nutmeg, give them a fhake over 
the Are, and ferve them up hot. 
i 62. To Fricasy a Pig. 
Half road your pig, then take it up, and 
drip off the coat •, pull the meat in flakes 
from the bones, and put it into a (lew-pan 
with fome gravy, white wine, a little vine- 
gar, an onion (luck with cloves, fome mace, 
a bunch of fweet herbs, fome fait and lemon- 
peel ; when its almoft enough, take out the 
onion, herbs and lemon-peel, and put in fome 
mufhrooms; thicken it with cream. The 
head muff be roafted whole and let in the middle of the difh, and the fricafy round it, 
Garnifh with fliced lemon. 
-263. To Fricasey Skirrets. 
Wafh the roots very well, and boil them 
’till they are tender-, then take off the (kins, 
and cut the roots in dices ; have ready a 
little cream, a piece of butter rolled in flour, 
the yolk of an egg beat, a little white wine 
and nutmeg grated, and fait, mix all toge- 
ther, and pour the fauce over the roots in 
your diflu 
264. Eggs with Endive. 
Blanch fome endive, prefs it well, give it 
two or three cuts with a knife, and put it 
into a flew-pan, v/et it with a little gravy, 
and let it ftew half an hour •, poach half a 
dozen eggs, and trim them ; pour the em 
dive on your difh, lay your eggs in order 
upon it, and ferve it up hot. 
Take a dozen eggs and boil them hard, 
peel and cut them in two, take the yolks 
out of them, and put them in a mortar, 
with apiece of butter, fome young onions, 
parfley and mufhrooms fhread, a little bread 
fteeped in cream, feafon and pound them 
all together •, then fill the whites of your 
eggs with it, and fmooth them with a knife 
and raw egg •, put fome fluffing in thedifhyou 
intend to ferve them in, fet your eggs in or- 
der, and bake them in an oven •, when they 
are enough, pour on them a little hot gravy. 
265. To make Stuffed Eggs. 266, To make Eggs in Moonshine. 
Break your eggs into a difli upon Tome 
oil either melted or cold, drew Tome fait on 
them, and fet them over a chaffing-difli of 
coals, and cover them •, but make not the 
yolks too hard ; make your fauce ot an onion 
cut in round Alices, and fried in good oil ; 
put to them a little verjuice, fait and grated 
nutmeg, and ferve them up hot. 
267. Eggs with the Juiceof Sorrel. 
Poach your eggs, pound fome forrel, and 
put the juice of it into a difli, with fome 
butter, two or three raw eggs, and fome 
fait and nutmeg ; make all this into a fauce, 
and pour it on your poached eggs, fo ferve 
them up. 
Poach your eggs, lay them in a difh, and 
trim them round with a knife ; then melt 
fome butter, with anchovies, fry’d flour, 
fait and juice of lemon •, pour it upon them, 
and ferve them up. 
268. Eggs with Anchovies, 
269. To make an Amblet of Eggs. 
Take what quantity of eggs you want, 
beat them well, and feafon them with fait 
and whole pepper, to your liking •, have 
ready your frying-pan with a good deal of 
frelli butter made hot •, put in your eggs 
with four fpoonfuls of frrong gravy have 
cut parfley and cives to throw over them, 
turning them ’till enough •, fqueezethe juice 
of a lemon or orange over them, and I'erve 
them for a fide-difh. 2.70. Eggs with Spinage. 
Boil your fpinage, and fqueeze it dry ; 
take a ftew-pan with a little gravy and but- 
ter, put in your fpinage to flew a little; 
poach fix eggs, fry fome fippets, to lay 
round your fpinage, and put the eggs upon 
it. 
Take fix eggs, part the yolks from the 
whites, and boil them in a bladder’till they 
are hard*, then take them out, put them 
into another bladder, and pour the whites 
round *, tie them up oval or round, and boil 
them. You may ferve them with fallads. 
2ji. To make an Egg as large as fix. 
272. To make Bubble and Squeak. 
Take cabbage, boil and drain it, cut it 
fmall, and put it into a ftew-pan with but- 
ter, and fome young onions cut fmall; take 
fome dices of beef that hath been either 
boiled or roafted, fry them, and put to them 
a little vinegar, pepper, fait, and a fpoon- 
fill of gravy. Serve it up hot. 
273. To pot Lobsters. 
Take your lobfters, boil them, take out 
the meat of the tail and claws, and feafon 
them with fait, mace and pepper ; put them 
into a pot, lay butter over them and bake 
them •, when they come out of the oven, 
take them out of the pot, put them into 
long pots, and clear off the butter that they 
were baked in, and add a little frefh butter; 
bruife the feed of your lobflers, and put it in- to the butter, make it hot and pour it into 
your pots, and fet them to cool for ufe. 
Take as much beef as you think proper, 
cut it in pieces, take fome falt-petre and 
common-fair, and feafon it, put it into a 
pot, lay half a pound of butter over it, and 
let it ftand all night in the oven to flew ; 
take the beef with gravy and butter into a 
mortar, and beat them fine *, if its not fea- 
foned enough, put more to it •, put it clofe 
down in long pots, and when cold cover 
them over with butter, and keep them for 
ufe. 
274. To pot Beef. 
Take your venifon, cut it in pieces, fea- 
fon it with fait, mace and pepper, and a little 
falt-petre •, put it into a pot with feme but- 
ter over it, and fet it in the oven all night ; 
when its baked, beat it in a mortar, take off 
the fat, with a little of the gravy; when 
you have beat it, put it into your pots, 
prefled down, and when cold, cover it with 
butter, and keep it for ufe. 
275. To pot Venisov. 
2y6. Potted Hare. 
Walk your hare clean,, wipe it with a cloth 
from the blood, cut it in pieces, andfeafon it 
with fait, mace,pepper and nutmeg, put it into 
a pot, lay a poundof butter over it, let it Hand 
in the oven all night; then take the bones 
out and beat the meat in a mortar ; fldm off 
tiie top and beat with it, put it into your pots, prefs it down, and cover it over with 
butter. 
277. Potted Pork. 
Take a flelhy piece of pork, (kin it, cut 
it in pieces, and beat it in a mortar with 
fage, pepper and fait i put it in a pot, lay 
a little butter over it, and bake it •, when 
it comes out of the oven, take it out with 
care, and drain it from the gravy*, put it in 
a dry pot pre fled clofe down, fkim off all 
the top of the gravy, put butter to it, and 
pour it over your pots. 
278. To pot Salmon as at Newcajlle. 
Scale yourfalmon, and wipe it very clean, 
but do not wafh it *, take out the bone, then 
cut it the fhape of your pot *, feafon it with 
fdt, mace, cloves and whole pepper, lay 
' four bay leaves on it, and cover it over with 
butter *, bake it, and when it is enough, 
take it out to drain from the gravy ; then 
put it into the pot to keep, and when cold, 
cover it over with butter. 
After having cleaned them, cut off the 
fins, tails, and heads, lay them in rows in 
a long baking pot, feafoned with fait, pep- 
per and mace, and put butter over them •, 
to four pounds of charrs, put two pounds 
of butter *, when they are baked, take them 
out of the pot to drain, pour a little butter 
into the pot you intend to keep them in, lay 
279. To pot Charrs. in the fifh piefled down, fkim off* the butter 
from the gravy, and pour it over them. 
280. To pot Rabbets. 
Cafe and wipe them clean, cut them in 
pieces, and lard them •, feafon them with 
fait, pepper, mace and nutmeg, lay them 
in your pot, put butter over them, and bake 
them i when they are enough, take the 
bones out, beat the meat in a mortar, with 
a little of the top (kimmed off* the gravy, 
’till fine, fill your pots prefled down hard, 
and pour butter over them. 
281. To pot Mushrooms. 
Rub fmall mufhrooms with a woollen- 
cloth, thofe that will not rub, peel and 
take out the gills, and put them into water 
as you do them ; when they are all done, 
wipe them dry, put them in a fauce-pan, 
with a handful of fait, and a piece of but- 
ter •, flew them till they are enough, fhaking 
them often, for fear of burning, drain them 
from their liquor, and when they are cold 
wipe them dry •, lay them in a pot one by 
one, as clofe as you can, ’till it be full, 
clarify fome butter, and let it Hand ’till al- 
moft cold, then pour it into your mufhrooms j 
when cold, cover them with butter and flour 
clofe in your pot; and when you ule them; 
wipe them clean from the butter, flew them 
in gravy thickened as when frefh. 
Scale and clean your trouts very well. 
282. To pot Trouts. wafn them in vinegar, cut them down the 
backs, and feafon them very well with pep- 
per and fait •, lay them in a pot with butter 
over them, and bake them ; when they are 
enough, take them out of your pot to drain, 
and lay them into along pot, and when cold, 
pour butter over them. 
Take part of a fillet of veal, cut it in 
lumps, and feafon it with mace, pepper and 
fait, put it into a pot, lay butter over it and 
bake it •, when it is enough, beat it in a 
mortar, moiftened with a little of the gra- 
vy, when it is beat fine, put it into your 
pots, preffed hard down, and when cold, 
pour butter over it. 
283. To make Potted Veal. 
Pick, draw, and wipe them clean, cut off 
their heads, and feafon them with mace, 
pepper, and fait •, lay them clofe in a pot 
with the feet m the middle, with butter over 
them ; bake them ’till they are enough, then 
drain the gravy from them, and when cold, 
pour butter over them. You may pot par- 
tridges, larks, pigeons, pheafants, or any 
other birds the fame way. 
284. To pot Moor-Game. 
285. To pot Woodcocks. 
Pick them, and take that bit out of the 
top of the neck which makes them eat bit- 
ter if left in, but do not draw them ; feafon 
them very well with mace, pepper and fait, 
lay them clofe in the pot with their bills ii\ the middle, and butter over them ; bake 
them ’till they are enough ; fet them to 
cool, and when cold, pour butter over them. 
In feafoning any thing for potting, put in 
white, pepper, for it makes them look clean- 
er ; in all potted things, take care to clarify 
your butter before you pour it on, and if 
you turn your pots up fide down, they will 
keep much longer in a cool place. 
286. To make Paste for a Pasty. 
Take fix pounds of flour, and four pounds 
of butter, put a pound in fmall pieces into 
your flour; break four eggs into fo me cold 
water and work them into pafte ; then roll 
it out thin, put more butter over it, and 
dredge it over with flour, roll it up in 
three times rolling out, you may put all 
your butter in, dredging it every time you 
roll it out; make it in a cool place, and 
handle it as little as you can. 
287. To make Paste fora Goose Pye. 
Take fix pounds of butter, and boll it in 
a gallon of water, fkim it off, into a peck 
of flour, and as little of the liquor as you 
can, work it up into a pafte ; then pull it 
into pieces ’till cold, and make it up into 
what form you pleafe. 
28S. To make Paste for Tarts. 
Take a pound of flour, and half a pound 
of butter, rub the butter into the flour, 
two eggs, and a little water, and make it into 
a pafte. Take half a pound of flour, a quarter of 
a pound of butter, an egg, two ounces of 
fugar fifted, a little water to make it into 
pafte, roll it thin, and put it into petty pans ; 
cut the edges even, prick them all over with 
a pin, and put them in a flow oven ; when 
baked, ice them on the edges and dry them. 
You may fill them with different forts of 
fweet-meats. 
280. To make Shell Paste.' 
290. To make Tarts in Glafs Petty Pans. 
Fill them with fweet-meats, roll thin lids 
as poftlbie, butter the edges of your glaffes 
to make the pafte ftick ; take a fkewer and 
mark them round the edge, wet them over 
with water, and grate fome fugar over them ; 
a very little time will bake them, and do 
not let your oven be too hot. 
Roll a Iheet of tart pafte, put it into your 
difli, boil up fome crambernes with loaf 
fugar •, when cold put them in, and trellice 
them over with puff pafte, cut a border out 
to lay round your difh, and bake it. You 
may fill them with any fort of fruit or cod- 
lings when they are greened. 
291. To make a Tart. 
292. To make an Orange Pye. 
Take four feville oranges, fcrape the out 
rhind with a pen-knife, cut them in quarters, 
pick the meat out, and tie them up in a cloth; 
boil them in fpring water ’till tender ; then 
take a pound of double refined fugar, dip it in water, and melt it down, drain the oranges 
out of the water, and put them into your 
fyrrup, boil them till they be quite clear, 
pick all the fkins and feeds out of the pulp, 
put to it a little fugar, and boil it a little ; 
take a deep difii, the fize you think will do 
for your oranges, roll out fome tart pafte, 
butter the edge of your difii, and lay it 
on, prick it all over, and cut it by the rim 
of your difii; when it is baked, turn it up- 
on the difii you intend to ferve it on, cut 
out a lid of puff pafte, the bignefs of your 
pye, cut out a few figures, and bake with 
your lid; then make your orange and pulp 
hot, and pour into your cruft, lay your lid 
on and the figures. 
Take a gang of calf’s feer, boil them 
tender, take out all the bones, and when 
cold dice them thin •, take half a pound of 
beef fuet Hired fine, a pound of currants 
clean walked and picked, half a pound of 
raifins Honed, a little fait, half a lemon peel 
Hired fine, a quarter of an ounce of cinna- 
mon, half the quantity of mace beat fine, 
half a pound of fugar, a jack of white 
wine, half a jack of brandy, half a jack 
of verjuice, flice a quarter of a pound of 
orange and citron, mix all well together, 
butter your difii, lay a rim of pafte round 
the edge, put in- your meat, lid it, but if 
you let it be over thick it looks clumfy. If 
293. To make a Calf’s Foot Pye. you wet the edge of puff pafte, it prevents 
it’s rifing. 
294. To make Puffs. 
Take a pound of flour, three quarters of 
a pound of butter, put two ounces in 
finall pieces into the flour, two eggs, a lit- 
tle cold water, make it into pafte, roll it 
out thin, put your butter in at three times, 
rolling it thin, and dredging it every time -, 
take a dredging box lid, and cut the pafte, 
lay them on a paper, with a little fweet- 
meat in the middle ; cut a lid to lay at the 
top, the fame bignefs ; do them round the 
edge with the end of your finger, and bake 
them in a quick oven, but not to brown 
them. 
Take your hare, walk and wipe it clean, 
cut it into handfome pieces, and feafon it 
with fait, pepper and mace ; lay it in your 
difh, with butter over it, lay a fcreed of 
pafte round the edge of your difh and lid, 
and bake it •, when it is enough, pour fome 
good browm gravy hot into it. It mult be 
made of puff pafte. 
295. To make a Hare Pye. 
Bone a couple of young turkeys, and fea- 
fon them with fait, pepper and macc •, make 
hot pafte, and a cruft which you think will 
hold your turkeys, put them in, wrap one 
within the other, lay butter over them, and 
lid your pye 5 ornament the lid and Tides, 
296. To make a Turkey Pye. and bake it ; if it be to eat hot, put in 
good gravy, with afparagus tops, yolks of 
eggs, and forcemeat-balls; if to eat cold, 
you mu ft cover them over with a clear jelly 
made of veal. 
297. To make a Pigeon Pye. 
! 
Wadi and trufs your pigeons, feafon them 
with pepper and fait, put a lump of butter 
into the bellies, and lay them in your didi, 
with butter over them, lay pafte round the 
edge of your didi, lid and bake it; when 
it is enough, pour good gravy into it. 
Take a middling turbot’s head, well cut 
off, take out the gills, wadi it clean, and 
feafon it with mace, pepper and fait; put 
it in your difh, with half a pound of butter 
over it, cover it with puff pafte, and bake 
it; when its enough, diffolve an anchovy in 
gravy, and a little melted butter, which 
pour hot into it. 
298. To make a Turbot’s Head Pye. 
299. To make an Eel Pye. 
Skin and wadi your cels, cut them in 
pieces the length of your finger, and feafon 
them with mace, pepper and fait •, lay them 
in your didi with butter over them •, cover | 
it with puff pafte, and bake it in a gentle 
oven ; when it is enough, pour a little gra- 
vy into it. 
300. To make a young Rook Pye. 
Take what quantity of rooks you think 
proper, cafe, draw, and wadi them, feafon them with pepper and fait, lay them in your 
difh with forc’d-meat-balls, and butter over 
them, cover them with cold butter pafte, 
and bake it *, when enough, pour a little 
gravy into it. 
301. An Olive Pye. 
Cut fome thin dices of a fillet of veal, 
beat them with a pafte-pin, and feafon them 
with mace, pepper and fait; make a forc’d- 
ineat, and put the bignefs of an egg in every 
flice, and roll them up •, lay them in your 
difh, and cover them with puff pafte ; and 
when baked, lay in yolks of eggs, and pour 
in fome hot gravy. 
302. lo make a Rabbet Pye. 
Take your rabbets, wipe, and cut them 
in pieces, lard them with bacon, and feafon 
them with mace, pepper and fait, fhread a 
little parftey and fprinkle over them •, lay 
them in your difn with favoury balls, cover 
them with cold butter pafte, and when bak- 
ed, pour in feme good veal gravy. 
303. To make an Oyster Pye. 
, Take a pint of la>ge oyfters, clean them 
In their own liquor, and if you have not li- 
quor enough, take a little water; take a 
fweet-breacl cut in thin fhces, feafon it with 
a little pepper and fait, lay it in the bot- 
tom of your difh, and cover it with 
the oyfters, fhread a little marrow, and do 
over it, cover it with a thin puff pafte •, 
when baked, take off the lid, put into it a little gravy thickened with butter and flour, 
and a fpoonful of white wine, made hot. 
304. To make a Lobster Pye. 
Take lobflers and bod them, take them 
clean out of the fheils, flice the tails and 
claws thin, and feafon them with pepper, 
mace and fait, beat fine ; take the bodies, 
with fome oyflers, well walked and Ihread, 
a little grated bread, fome parfley Ihread, 
the yolks of raw eggs, mix them well to- 
gether, and roll them up in balls ; lay all 
into your difh with butter at the bottom and 
top of the fifli, and bake if ; pour in fauce 
of flrong gravy, a little oyfler liquor drain- 
ed, a little white wine-, thicken it with a 
little flour and butter, and pour it in hot. 
305. To make a Venison Pasty. 
Take a fide of venifon, fkm and bone it, 
cut it to fit your pally tin, make a pafle of 
half a pound of I utter boiled in water, and 
knead with flour, roll it and put it into your 
tin, leafon your venifon with mace, pepper 
and fait, lay it even in ; cut it with the point 
of your knife to prevent its riling, and cover 
it with pafl;y pafle, if its frefh break the 
bones, feafon and put them in a pot with 
water, and a paper tyed over, and fend to 
the oven •, when your pally is baked, pour 
in the gravy made from the bones ; if they 
be Hale, make gravy of beef. 
Take the umbies gf a deer, and parboil 
. v _ 
306. An Umble Pye. them ; v/hen they are cold, take half, their 
weight in beef fuet and fhread them all fine, 
adding half a pound of fugar-, feafon with 
mace, nutmeg and fait, a pint of canary, 
and two pounds of currants walk and pick- 
ed, mix all well together. You may bake 
it in a raifed cruft, or in a difh. 
307. To make a Beef-Stake Pye. 
Take rump flakes, beat them with 
H pafte-pin, and feafon them with pepper 
and fait; fill your difh, cover it with cold 
butter pafte, and when baked put in gravy. 
Bone your goofe, and feafon it with pep- 
per, fait and nutmeg; raife your cruft juft 
to hold your goofe, put it in, lay butter over, 
and lid it; cut fome figures out of your pafte 
to ornament the top and Tides ; when baked, 
pour gravy in, fo lerve it hot. 
308. To make a Green Goose Pye. 
309. To make a Swan Pye. 
After donning and boning your fwan, lard 
it with bacon, and feafon it with pepper, 
fait, cloves, mace and nutmeg, to your pa- 
late, lay it in the pye, flick it with cloves, 
lay on feme butter, and dole it-, when it 
is baked, and almoft cold, fill it up with 
clarified butter. 
Draw your pheafant, and feafon it with 
pepper and fait to your tafte, make a forc’d- 
meat of veal and fluff the body with it-, 
having railed your pye, lay a layer of butter 
310. To make a Pheasant Pye. in the bottom, put in your pheafant with a 
layer of butter on the top, and fome of your 
foic’d-meat that wasleftlay round it-, then lid 
your pye and bake it; when its drawn, cut 
up the lid, and put into it a ragoo; fo 
ferve it. 
Firft bone die fawn, then lard it very 
thick with bacon, and feafon it with pepper, 
fait, mace and nutmeg; put fome favoury 
forc’d-meat into the belly, lay it together in 
the form it was before boned, raife your pye 
of hot pafte in the form of it, and lay it in 
fo that it do not break down the Tides; lay 
butter over, and lid it, and when baked and 
cold, pour in clarified batter. Any thing 
that is to be eat cold requires more feafoning 
than when ufed hot. 
311. To make a Fawn Pye. 
312. To make a Torkf/oire Christmas Pye. 
Raife a pretty flrong crufb, bone a gcofe, 
a turkey, a fowl, a partridge, and a pigeon, 
feafon them with half an ounce of mace, 
half an ounce of nutmegs, an equal quan- 
tity of fait, half an ounce of white pepper, 
all beat fine together, wrap them one with- 
in another, and the goofe on the outfide ; 
lay them in the cruft:, fo as to look like one 
goofe; take a ha e wiped clean with a cloth, 
cut it in pieces, and lay it as dofe as you 
can 0:1 one fide, and on the other woodcock, 
or what fo t of wild fowl you 
ca; get, feafon them well, and put butter over them •, then lay on a thick lid, and let 
it be well baked ; when its taken out of the 
oven, fill it with clarified butter : before 
you put it into the oven, take fome ftrong 
paper doubled and buttered to bind about 
the Tides, which is a great fupport to a railed 
cruft, and keeps the ornaments from burning. 
105 
313. To make a Goose Pye. 
Take two geefe at Chriftmas, cut them 
down the backs, and take out all the bones, 
feaion them well with mace, pepper, fait 
and nutmeg *, wrap one within the other, 
and raife a cruft that will juft: hold them, 
lay them in, run the knife point into the 
fkin in feveral places, to prevent them rifing; 
put butter over, and lid it, and when bak- 
ed, pour in clarified butter. This is a real 
goofe pye, and preferable to fuch a medley 
as the above. 
Parboil cocks-combs, lamb-ftones, and 
veal fweet breads, blanch ox-palates, and cut 
them in dices •, add to them a pint of cy- 
ders, dices of interlarded bacon, fome 
blanched chefnuts, a handful of pine ker- 
nels, and fome dates diced; feafon them 
with fair, nutmeg and mace, and dll your 
pye with them*, lay dices of butter'over 
them, and ciofe it up ; when baked, take 
vea! gravy, a fpoonful of white wine, a 
little butter rolled in dour, made hot, and 
pour it in lb ferve it up. 
3i4- To make a Bride Pye. 31/p To make a Lark Pye. 
Take two dozen of larks, lay between 
every one a little bacon, and a leaf or fage ; 
put a little forc’d-meat in their bellies, and 
lay them in your cruft, lid and bake it one 
hour-, when enough, thicken and pour in 
feme gravy ; lb ferve it hot. 
316 To make a Calf’s Chaldron Pye*. 
Take a calf’s chaldron, clean and boil it, 
fee it by to cool, and when cold, chop it 
very fine with half a pound of marrow, fea- 
fon it with pepper and fait, adding the juice 
of half a lemon, mix all together ; fheet 
your difh with puff pafte, put in -your meat, 
and lid and bake it. 
3,7. To make Calf’s Head Pye. 
Cleanfe and wafh your head very well, 
boll it, blanch the toneme and cut all in 
' Cj 
ft ices, and cut the eyes in two; feald a pint 
of oytiers, wafh and beard them, take the 
yolks of fix 'lbggs, intermix feme dices of 
bacon with them, feafoned with pepper and 
Lit, lay them on your difh, put in a little 
of the liquor that the head was boiled in, 
cover it with puff pafte, and bake it; when 
enough, put in gravy, and ferve it up. 
318. To make an Apple Pye. 
Pare and fcore your apples, cut them in 
flices, put fugar in your difh, lay in your 
apples, a little (bread lemon peel, and a 
gills of white wine. You may cover it with 
puff or tart pafte, whether you pleafe. 319. To make Minced Pies. 
Take a gang of calf’s feet, boil them, and 
take out the bones ; when cold, chop them 
on a block, with half a pound of beef fuet, 
a pound of apple fhread with them, a little 
lemon-peel fhread fine, a pound and half of 
currants walked and picked, a quarter of an 
ounce of cinnamon, half the quantity of 
mace beat fine, half a pound of fugar, a 
jack of white wine, half a jack of brandy, 
a jack of verjuice, a little fait, mix all well 
together ; you may add a quarter of a pound 
of candid orange cut in dices •, fheet your 
petty-pans with puff pafte, fill and lid them ; 
do not wet the edges •, bake them in a quick 
oven, but not to be brown. If you do not 
life all your meat, put it well d ,wn in a pot 
and tie a paper over ir, it will keep good for 
a week in a cool place, put a little more wet 
to it when you life it. 
320. To make a Beef Pasty. 
Take a fmall rump or furloin of beef, 
bone and beat it with a pafte pin ; to five 
pounds of this meat, take three ounces of 
fugar, rubbed well in, let it lay twenty four 
hours, walh it with a little claret, and fea- 
fon it well with fait, pepper and nutmeg ; 
put it into your paity tin, with a fheet of 
pafte in the bottom, and cover it with cold 
butter pane, and bake it; put the bones 
into a pot with water, and bake them to make gravy j when baked, put in a little of 
the gravy. 
321. To make a Ham Pye. 
Take your ham, lay it in water forty-eight 
hours, cut the fhank off, trim and half boil 
it ; take off the fkin, fluff the ham with chopt 
pariley and fage all over, and lay on the 
fkins; have ready a raffed cruft that will 
hold it, put in your ham, and bake it, and 
when baked, take the fkin off’. 
322. To make a Chicken Pye. 
Take as many chickens as you think pro- 
per, trufs, and feafon them with pepper and 
fait, fhread a little parflcy, work it in but- 
ter, and put into their bellies, lay them in 
your pye, with fome forc’d-meat balls, lay 
butter, over, lid, and bake it, and when 
baked, take veal gravy, oyfeers, a fweet- 
bread fhread, and thicken it with butter and 
flour, a little juice of lemon, make it hoc, 
and pour It in •, ferve it up without lid. 
Take the yolks of eight hard eggs, and their 
weight of beef fuet, all minced line, put in 
a pound of currants, a quarter of a pound 
oJ dates Honed and diced, fome beaten fpice, 
lemon-peel, rofe-water and fugar, a little 
fait, mix all well together, and fill your 
pies ; fheet your tins with puff palte, and 
you may add a little canary. 
323. To make Egg Pies. 
Roll out a Iheet of puff pafte, cut fome 
324. To make Patties. leaves round, or in what fnape you pleafe, 
put oy Hers in fome, and forc’d-meat in others; 
lay pafte on the top, and finger them round, 
lay them on paper, and bake them ; they 
are pretty garnifti for fricafeys or made difhes. 
Take tart pafte, rolled thin, fheet your 
petty-pans, and lay in a little fugar; take 
young goofeberries, lay in one layer of goofe- 
berries, and fugar on the top ; wet the edges 
and-roll the lids out as thin as polftble, 
finger them round, and bake them ; when 
you put them into the oven, wet them on 
the top with water, and grate fugar over 
them. 
325. To make Gooseberry Tarts. 
326. To keep Gooseberries for Tarts* 
Take goofebcrries before they are full 
grown, wipe and pick them one by one, 
put them-into wide mouthed bottles, cork 
them clofe, and fet them in a flow oven till 
they are tender and cracked •, then take them, 
olu of the oven, and pitch or rofm the corks. 
Wipe yourdamfins, put them in an earth- 
en pot, and as you lay them in, between 
every layer ftrew in beaten loaf-fugar; two 
pounds of fugar will do for fix pounds of 
damfins ; when you have filled the pot, tie 
a paper over it, and put it into the oven ; 
do not bake them over much; alter they 
are drawn, let them ftand till cold ; render 
327. To keep Damsins for Tarts. mutton fuet and pour it over them, tie a blad- 
der over, and let them ftand in a cold place. 
328 To keep Cramberries for Tarts. 
Take cramberries when they are near ripe, 
pick the decay’d ones and ftalks' out •, take 
bottles that have been dried fometime in the 
fun, fill and cork them ciofe down, and ro- 
fin the corks. You may keep bullace, cur- 
rants, and damfins, the fame way. 
220. To keep Figs all the Tear. 
Take a large earthen pot, put the-.fruit 
into it in layers, with their own leaves be- 
twixt each layer, boil up water and honey, 
fkimming it till no more will arife, but do 
not make it too thick of the honey, pour it 
in warm to them, flop up the pot ciofe ; 
‘when you take them out for ufe, put them 
in w'arm water, and they will have almoft 
their natural tafle. 
330 .To keep Strawberries, Raspberries, 
a?jd Mulberries. 
Take new fbone bottles, air them well in 
the fun, or by the fire, dry your fruit to pre- 
vent its fweating, take off the flalks, and 
put them into the bottles by the fire •, cork 
them clo'e, and let them in a cool place. 
331. To keep Grapes, Apricots, Peaches, 
and Plumbs. 
Pull your fruit when near ripe, dip the 
ends of their ftalks in melted bees-wax, dry 
your fruit in the fun, having a large afh box 
with a lid to fnut ciofe down, ftrew a layer v f 
of millet-feed, and a layer of fruit, let not the 
fruit touch one another ; lay on millet again 
very even an inch thick, and do fo ’till the 
box is filled, then fhut down the lid clofe ; 
as you take them out, lay them even again. 
You may keep them in this manner till new 
ones come again ; put them in warm water 
to plump them if wrinkled. 
332. To make a Rice Pudding. 
Take half a pound of grinded rice, boil 
it in three pints of milk, when its as thick 
as haffy pudding, pour it into a bowl; put 
in half a pound of butter, ftir it till it is 
melted, a little lair, half a pound of fugar, 
ferape in the out rhind of two lemons ; when 
its cold, beat and put in fix eggs, mix it 
well up,- and bake it with puff pafbe round 
your difh. 
333. To make a, Carrot Pudding. 
Take the crumbs of a penny loaf, and 
feald it with milk to be ftiff •, grate two mid- 
dling carrots fine, a fpoonful of orange flower 
water, half a pound of clarified butter, a 
little fait, and half a nutmeg, fix eggs w;eil 
bear, and fugar to your palate *, do puff 
pafte round, mix all well together, and bake 
it; for fauce, ufe wine, butter, and fugar. 
Take the peel of fix oranges pared, that 
no whites do appear, boil them tender, {hid - 
ing the water in the boiling, beat them in 
a mortar very fine, fcald a quarter of a pound 
334. To make an Orange Pudding. cf Naples bifcuits with cream, rub them thro* 
a cullender, half a pound of clarified butter, 
half a pound cf loaf fugar, and fix eggs, 
beat ail well together ; fneet your difli with 
puff pafte, and pour it into your dial, and 
bake it. 
335. To make a Calf’s Foot Pudding. 
Take two gangs of calf’s feet, boil them 
tender; when cold, fhiead them fine, take 
a quarter of a pound of beef fuet ftiread, the 
crumbs of a penny loaf, a quarter of a 
pound of fugar, half a pound of currants, 
half a pound of raifins ftoned, add mace, 
cinnamon and fait, a little len on peel fhread, 
a fpoonful of flour, a glafs of brandy, four 
eggs, mix all well together ; butter your 
cloth, and tye it dole ; an hour will boil it; 
when you ferve it, ftick it with candid o- 
range, and ufe wine, butter and fugar, for 
fauce. 
336. To make a Marrow Pudding. 
l ake the marrow of three bones, fiice it 
in thin pieces ■, take a penny loaf, pare off 
the crufts, and ftice it thin, ftone half a 
pound of raifins of the fun, a quarter of a 
pound of currants walked, lay pafte round 
the edge of your chfh, fo lay a layer of mar- 
row, of bread, and of fruit, ’till the diflx 
be full ; then have ready a quart of cream 
boiled with a ftick of cinnamon, five eggs 
beat and mix’d with it, a little nutmeg, and 
half a pound of fugar; when you are go- ing to put it into the oven, pourinyourcream 
and eggs, and bake it half an hour; when 
it is drawn, (crape on it fugar, and ferve it 
up. 
337. To make a Gooseberry P doing. 
Take a quart of green goofeberries, pick 
and fcald them, bruife and rub them thro’ 
a hair fieve, take fix fpoonfuls of pulp, fix 
eggs, half a pound of fugar, half a pound 
of melted butter, a handful of bread-crumbs, 
mix all well together, and bake it with pafte 
round the difh ; when you ferve it up, grate 
fugar over it. 
338. To ?uake a Raspberry Pudding. 
Take four Naples bifcuits, fcald them 
with a gill of cream, take a pint of rafpber- 
ries and bruife them thro’ a hair fieve, beat 
four eggs, fweeten all to your tafte, mix 
them well together ; fheet your difh with 
thin pafte, and bake it in a gentle oven. 
339. To make an Apple Pudding. 
Pare, fcore, and coddle fix codlings, take 
the pulp, fix eggs, half a pound of fugar, 
a little lemon peel (bread, a few bread crumbs, 
half a pound of butter, and mix altogether; 
lay puff pafte round your difh, and bake it. 
340. To make a Millet Pudding. 
Take half a pound of millet feed, after 
its walhed and picked clean, take two quarts 
of milk, forae nutmeg grated, half a pound 
of fugar, mix altogether, pour it into your diflj, break in half a pound of butter, and 
bake it. 
Take a pound of fine flour, a pound of 
beef fuet (bread fine, three quarters of a 
pound of currants waffled and picked, a 
quarter of a pound of raifins (toned and (bread, 
five eggs beat, a little lemon peel, half a 
nutmeg grated, a gill of cream, a little fait, 
a little fugar, a glafs of brandy, mix alto- 
gether, tie it up tight in a cloth, andjboil 
it two hours ; have wine, butter, and fugar, 
for fauce. 
341. A Hunting Pudding. 
Coddle fix large apricots tender, bruife 
them final), .and when cold, add fix yolks, 
and two whites of eggs, and a little cream, 
fweeten it to your talle ; put puff pafte in 
your diih, and bake it half an hour in a flow 
oven ; ferve it up with grated 111 gar. 
342. 1o make an Apricot Pudding. 
343. To make a Ratifia Pudding. 
Boil four laurel leaves in a quart of cream, 
take them out, and grate in half a pound of 
Naples bifcuit, half a pound of butter, a 
little fait, nutmeg and lack, take it off the 
fire, and cover it ; when cold, put in two 
ounces of almonds blanched and beaten, 
four eggs, mix altogether, and bake it half 
an hour. 
344. To make a Potatoe Pudding. 
Take two pounds of white potatoes, boil 
and peel them, beat them in a mortar, with half a pound of butter, a gill of cream, 
fix eggs, half a pound of fugar, a jack of 
fack, a little fait and nutmeg, half a pound 
of currants walked and dried, mix altoge- 
ther, and bake it half an hour in a quick 
oven. 
345. To make a Quaking Pudding. 
Beat eight eggs very well, rake three 
fpoonfuls of flour, and a little fait; boil 
three gills of cream with a flick of cinnamon, 
and when cold, mix with your eggs and 
flour ; butter your cloth, and do not give it 
over much room ; boil it half an hour, turn- 
ing it in the water ; ferve it up with butter. 
You may flick it with almonds, if you 
pleafc. 
Grate the out fide of two lemons, and 
four Naple bifcuits, take fix eggs, a gill of 
cream, half a pound of fugar, half a pound 
of butter melted, mix all well together, and 
pour it in *, put a fheet of pafte in your difh,. 
grate fugar over, and bake it. 
346. 'To make a Lemon Pudding. 
347- make an Almond Pudding. 
Take a pound of almonds, blanch’d and 
beat, a pound of butter, a pound of fugar, 
and beat all well together *, take twelve 
eggs, fcrape in the rhind of two lemons, 
and the juice of half a one; fbeet your 
diih with puff pafte, pour all in, and bake 
it. 348. To make a Wine Pudding. 
Pleat a pint of fherry, with cinnamon and 
lemon-peel ; grate four ounces of bifcuits, 
fix eggs beaten with a little orange flower 
water, and a little fait and fugar, a little 
marrow and currants •, bake it a quarter of 
an hour, and when you ferve it up, drew 
fugar over it. 
349. To make a Quince Pudding. 
Scald your quinces very tender, fcrape off 
the pulp, put in powdered fugar, ginger 
and cinnamon, a pint of cream, and four 
yolks of eggs *, it muff be thick of your 
quinces, butter your difh, and bake it. 
350. To make a Pudding of Plumb Cake. 
Slice a pound of plumb cake into a quart 
of milk, boil and keep ftirring it *, when 
its cold, beat four eggs, and put to it a 
little fait, fugar and fome pieces of marrow, 
mix all well together, and bake it. 
35i* -A Beggar’s Pudding. 
Take fome ftale bread, put over it fome 
hot water kill its well foaked ; then prefs 
out the water, and mafli the bread, add 
fome powdered ginger, and grated nutmeg, 
a little fait, fack, fugar and currants, mix 
thefe well together, and lay it into a pan 
well buttered on the- Tides, flatting it w?ell 
with a fpoon ; lay fome butter on the top, 
bake it in a gentle oven, and ferve it up 
hot, with grated fugar over it. You may turn it out of the pan when its cold, and it 
will eat like a cheefe-cake. 
352. To make a Rye Bread Pudding. 
lake half a pound of four rye-bread 
grated, half a pound of beef fuet Ihread 
fine, half a pound of currants clean walked, 
half a pound of fugar, fome nutmeg grated, 
mix all well together, with fix eggs •, boil 
it an hour, and ferve it up with melted 
butter. 
Make a good puff pafte, rolled half an 
inch thick, pare your apples and fcore them, 
put them in the pafte and clofe it up, tie it 
in a cloth and boil it •, a middling fized 
pudding will take an hour and a half in 
boiling •, when its enough, turn it out on 
your difh, cut a piece out of the top, and 
butter and fugar it to your tafte •, lay on the 
top again, and fend it to the table hot. 
353. To make a Pippin Pudding. 
354. To make an Herb Pudding. 
l ake a good quantity of parfley and fpin- 
age, a little thyme and marrygold flowers, put 
to them a gill of creed oat-meal, fhread them 
very fmali with a little beef fuet, a few 
crumbs of bread, a gill of cream, four 
eggs, and a little fait, mix all very well to-; 
gether, dredge your cloth, and tye it clofe j 
it will take a great deal of boiling. 
355. To make a Custard Pudding. 
Take a pint of cream, mix with it fix eggs, 
two fpoonfuls of flour, half a nutmeg grat- Ed, a little fait and fugar to your take, but- 
ter a cloth, put it in when the pot boils, and 
boil it half an hour ; for fauce, ufe melted 
cutter. 
356. To make an Oat-meal Pudding. 
Take a pint of groats, a pound of fuet 
fhread fine, the like quantity of 1 urrants, half 
as many raifins, mix all together with a lit- 
tle fait, tie it in a cloth, allowing room for 
its fwelling, and boil it th ee hours. 
Scald your grated bread with a pint of 
cream, when cold beat fix eggs, half a nut- 
meg, a little fait, a quarter of a pound of 
fugar, divide it into fix parts, colour one 
with cochineal, one with juice of fpintge, 
one with fyrrup of violets, one with fafiron, 
one with currants, and die ocher plain •, dip 
your cloths in water, butter and dredge them, 
put in your puddings, tie them ciofe, and 
boil them for half an hour; when enough, 
the plain one in the middle, and lay the 
others round for fauce, ufe butter, kick 
and fugar. 
357. To make Puddings of d:ffe ent Colours. 
cm 
358. To make a Stake Podding. 
Take a quartern of flour, two pounds of 
beef'fuet fhread fine, a little fait, mix them 
with water into a ftiff pafte, roll it of a 
moderate thlcknefs •, take mutton or beef 
flakes, feafon them with pepper and fait, 
make it up as you do an apple pudding, 1T9 
tied up in a cloth ; if it be a fmall pudding, 
two hours will boil it. 
359. 'To make Puddings in Skins. 
Take as many codlings as will do for your 
difh, make a little hole at the fmall end, 
and fcoup out all the meat, tho’ not over 
thin ; prepare a pudding, either of rice or 
almonds, as in the former receipt •, fill your 
apples with it,, butter a deep dilh, put them 
in, and bake them •, when enough, take 
them with care out of your difh, put 
them on another, and dredge fugar over 
them ; for fauce, ufe wine, butter and fugar. 
360, To make Black Puddings in Skins. 
Take two quarts of blood, drain it thro* 
a fieve, add to it a quartern oi creed groats, 
the crumbs of a penny loaf, a pint of cream, 
and fiv eggs beaten; lea bn with pepper, 
fair, and grated nutmeg, fome thyme and 
winter favoury rubbed fine, mix all well to- 
gether ; thread beef fuet, fome in fquare, and 
fome in fine pieces, which makes them 
lighter; take your (kins, and tie them at 
one end before you begin, do not fill them 
over full *, as they are boiling prick them 
with a pin to prevent their breaking, and 
when enough, {mother them up in ft raw ; 
when you have filled part, put in more fuet 
and feafoning. 
361. To make White Puddings in Skins. 
Take a pound of marrow or beef fuet 
fhread fine, three quarters of a pound of grated bread, boil a pint of cream, and pour 
upon them then take a pound of Jordan 
almonds beaten fine with rofe-water, a little 
fait, half an ounce of mace and cinnamon 
beaten fine, eight eggs, a pound of fugar, 
and a gill of lack, mix altogether fill your 
fkins but half full, put in a little citron as 
you fill them, tie them up in links, and boil 
them a quarter of an hour. You may put 
currants in fome, if you pleafe. 
Take the crumbs of a penny-loaf, and 
fcald it with cream ; then take a quarter of 
a pound of fugar, fix eggs, a little fait, a 
quarter of a pound of butter, mix all well 
together-, green it with the juice of fpinage 
and tanfey, butter a paper, lay it in a deep 
difh, pour in your tanfey, and fet it in the 
oven when enough, turn it up on your 
difh, take the paper off, and cut an orange 
in qiL rters, and lay round j have wine, and 
fugar in a boat. 
362. To make a Tansey. 
363. To make Plumb Dumplins. 
Take a pound of flour, half a pound of 
beef fuet fhread fine, a quarter of a pound 
of butter, an egg, a little milk, a little fait, 
make it up into paite, divide it in two,tie them 
up in a eldth, and they will take three hours 
boiling. You may put currants in one half, 
and leave the other plain. 
Take a gill of milk, two eggs, a little 
364. To make Drop Dumplins. fait, and make it into a thick batter with 
flour ; have ready a pan of boiling water, 
drop in your batter, four minutes will boil 
them, be lure the water boils quick, drain 
them from the water, lay them on the difli, 
and eat them with butter. 
365. Po make Apple Dumplins. 
Pare fome large apples, cut them in quar- 
ters, take out the cores, take a piece of 
puff pafee, roll it big enough for one apple, 
and dole them up round like a ball; tie each 
dumplin Angle in a cloth, and put them in 
boiling water three quarters of an hour ; 
when they are enough, ferve them with but- 
ter and fugar. 
366. To make Pancakes called a Quire of 
Take a pint of cream, a quarter of a 
pound of melted butter, three fpoonfuls of 
flour, a fpoonful of orange flower water, a 
little fugar, and a nutmeg grated, mix all 
together with eight eggs, leaving out two 
of the whites ; mix your flour at find with 
a little of it, to make it fmooth; butter your 
pan for the firft pancake, and let it run as 
thin as you can to be whole, when one fide 
is coloured, its enough, take it carefully out 
of the pan, fift on each fome fine fugar 
’ beaten, lay them as even on each other as 
you can this quantity will make twenty. 
Paper. 
367.* To make Clary Pancakes. 
Beat twelve eggs very well, with a little fait, put in five or fix fpoonfuls of flour, mix 
them well together till they are very fmooth ; 
then put in a pint of milk, melt three or 
four ounces of butter, pour it into the bat- 
ter, Air it all the time you are pouring it 
in, and mix all well together ; have ready 
as much young clary picked, walked, and 
fbread as you think fit ; pui the bignefs of a 
hafle nut of butter into your pan, and make 
it hot before you put in your batter to fry 
them. 
368. To make Cream Pancakes., 
Take a pint of cream, eight eggs, a nut- 
meg grated, a little fack, and a little fait ; 
melt a pound of butter, and before you fry 
them Air it in ; make it as thick with flour 
as ordinary batter, and fry them with butter; 
in the firft pancake only ftrew fugar, turn it 
on the back-fide of a plate. Garnifti with 
orange. 
O * 
369. To make Pancakes Royal. 
Take half a pint of cream, half a pint 
of Tack, the yolks of eighteen eggs, half a 
pound of flnefugar, with beaten cinnamon, 
and nutmeg, mix all well together •, then 
put in as much flour as will make it fluff 
enough to fpread tnin over your pan ; let 
the pan be hot, and fry them in clarified but- 
ter ; they will not be crifp, but are very 
good. 
Take a quart of cream, three fpoonfuls 
370. To make Rice Pancakes. of flour of rice,-boil them thick, ftir in half 
a pound of butter, and a grated nutmeg ; 
then pour it out into a baion, and when 
cold, put in three or four fpoonfuls of flour, 
a little fait, fome fugar, nine eggs well 
beaten, mix all well together, and fry them 
in a little pan, with a fmall piece of butter j 
ferve up four or five in a dilli. 
371. To make French Mackroons. 
Take half a pound of flour, the yolks of 
two eggs, a little water, make them into a 
palte * roll it out thin, and cut it long and 
fmall as a worm ; put them into a pan of 
boiling water a quarter of an hour will 
boil them, drain them thro’ a cullender, lay 
them on your dilh, and pour fack and fugar 
over them. 
Mince very fine feme, white of chicken, 
or veal, and the yolks of hard eggs all fepa- 
rate, a little hang beef or tongue, and feme 
pickled cucumber Hi read fine, fome parfley 
and fhailot fhread •, take a china difh that you 
intend to lay it on, lay a deep plate on your 
difli the wrong fide upwards. You may lay 
it in what form you like, as a ftar, a pyra- 
mid, or in fqnares *, and you may lay round 
it capers, anchovy, lemon, and barberries. 
373. To make transparent Solomongundy. 
Take fix white herrings, lay them in 
water all night, boil them, and rake the filh 
from the bone, leaving the head, tail, and 
372. To make Solomongundy. bone whole, (bread the meat with anchovies, 
an apple and (ballots, lay it over the bones 
on both fides, in the (hape of a herring ; 
then take the peel of a lemon, and cut it 
in long pieces to cover over the herrings. 
You may dofome with beet root *, lay them on 
the difh you intend to ferve them inj boil 
fome ifinglafs in a quart of the water the 
fifh was boiled with, a Bunch of fweet herbs, 
whole pepper, mace, and a little vinegar, 
run it thro’ a gilly bag, when cold pour it 
over your fifh, and let it (land till gellied. 
374. To Jlew Pears. 
Parc your pears and put them into a pew- 
ter flaggon, mix a quart of water with a gill 
of red wne fweetened to your tafte, and a 
little cinnamon and cloves i put it to your 
pears, and lay your parings on the top, fhut 
the lid clofe, and let them ftand in the oven 
all night. You may put in a little cochineal 
tied in a rag, to make them a better colour, 
if you pleafe. 
375. To flew Red Cabbage. 
Take your cabbage and cut it fine, leav- 
ing out the large veins, boil it till tender, 
and drain it; then put it into a fauce-pan 
with a little melted butter, two fpoonfuls 
of vinegar, a little pepper and fait, two 
fpoonfuls of gravy, keep it (birring over 
your (love fix minutes, then ferve it up hot 
with fiytd faucefages round it. 376. Stewed Sellery. 
Take your fellery, wadi, and cut It an 
inch long, and boil it in fait and water till 
tender •, then drain it, and put in a little 
gravy, melted butter, cream, pepper and 
fait, and ferve it up hot. 
377. Stewed Cucumbers. 
Take half a dozen cucumbers, pare and 
cut them in four, length ways, take out the 
feeds, and put them in water as you do 
them •, have ready fome boiling water and 
fait in a ftew-pan, and put them in •, let 
them boil till tender, then drain them, and 
put them into a little gravy, with a lump of 
butter wrought in flour, a little mace, pep- 
per and fait •, and fhake them well together 
over your ftove. You may flice them, if 
you chufe, and do them after the fame 
manner. 
378. To flew Mushrooms. 
Take your mufhrooms, if they are but- 
tons, rub them with a flannel, and put them 
in milk and water •, if flaps, peel, gill, and 
wafh them, put them into your (lew-pan, 
with a little veal gravy, a little mace and 
fait, thicken’d with a little cream, and the 
yolks of three eggs *, keep it flirring all the 
time, lead it curdle •, and ferve them hot. 
379. To flew Parsnjps. 
Eoll them tender, fcrape them clean, cut 
them in dices, and put them into a (lew-pan, 
with cream (hake the (lew-pan often, and when the cream boils, put in a piece of but- 
t r rolled in fi jur, and pour them upon your 
difh hoc. 
380. To flew Spinage. 
Take your fpinage, pick and wafh it fe- 
veral times, put it into a fauce-pan, with a 
little fait over it, and cover th& fauce-pan 
dole ; do not put in any water, and flir it 
often you mull have it on a clear quick 
fire, and as foon as you find the fpinage 
fhrinks, and the liquor which comes out of 
it boils up, its enough-, put it into a fieve 
to drain, and prefs it ferve it up with melt- 
ed butter in a boat. 
381. To flew Lettices. 
Let your lettices lie half an hour in wa- 
ter, then take them out and drain them *, 
put them into a pan of boiling water, with 
a little fait and butter j let them boil ’till 
they are almofl tender, then take them up 
and drain them well •, take fome good gravy 
in your flew-pan, with an anchovy, pepper 
and fait, put in your lettices, let them flew 
till tender, and ferve them up hot. 
Parboil a large white cabbage, then take 
it out to cool, and when cold, cut out the 
heart, and fill it with forc’d-meat made of 
fweet-breads, marrow, bread-crumbs, pep- 
per, fait, nutmeg, thyme, and parfley •, work 
it up with egg, put it into your cabbage, 
and flove it well in gravy an hour, lay it 
382. To force a Cabbage. whole on your difh.; thicken your fauce and 
pour it over it, and lay round it flices of 
broiled bacon. 
383. To flew Prase. 
Take a ftew-pan, and butter the in fide 
well, then put in a quart of peale, two gols 
lettices cut fmall, four onions, fome pepper 
and fait to your fade ; cover the pan clofe, 
and let them dew ten minutes; then put in 
gravy to moiden the whole ; let them dew 
gently a quarter of an hour, braking tire 
pan, put in half a pound of butter at dif- 
ferent times, adding a little flour to thicken ; 
when near enough, take out the onions, and 
ferve it hot. 
384. To dy Artichoke Botto.Vts. 
Take the largefi: artichokes you can get 
when they are at their full growth, boil them 
as you would do for eating, pull off the 
leaves, and take out the choke, cut off the 
ftalk as dole as you can, lay them on an 
earthen difh, and let them in a flow oven ; 
when they are dry, put them in paper bags. 
They are proper for made difhes. 
385. To dry Pears or Pippins. 
Take and wipe them clean, run a bod- 
kin in at the eye, and out at the flalk, 
put them in an earthen pot, with a quart of 
ftrong new ale to half a peck ; tie double 
paper over the pots, and bake them ; when 
cold dram them, and lay them on fieves with 
wide holes to dry in a flow oven. 356. To 101 l all Sorts of Sprouts and 
Cabbages. 
All forts of fprouts and cabbages mud be 
boiled in a good deal of water, with fait and 
a little butter •, let the water boil before you 
put in the greens ; when the ftalks arc ten- 
der, they are enough, and take them off the 
fire before they lofe their colour, drain them, 
and ferve them with butter in a boat. 
387. To boil Asparagus. 
Scrape all the ftalks very carefully, till 
they look white, cut them all even, and tie 
them in little bunches, put them in a pan 
of boiling water and fait, and let them boil 
gently till they are tender, then take them 
up ■, make a toaft, lay it on the difh, and 
pour a little butter over it •, lay the afpara- 
gus all round the difh, with the heads in the 
middle, and ferve it with butter in a boat. 
String and cut them fmall and long, put 
them into cold water as you cut them, and 
when the water boils, put in fome fait and 
the beans •, they will be foon boiled, and 
take care they do not lofe their colour; lay 
them on a plate, and ferve them with butter 
in a boat. 
388. To boil Kidney Beans. 
389- ’To boil Artichokes. 
Wring off the ftalks and put them into 
cold water, with the tops downwards, that 
all the fand may boil out; an hour and a quarter will boil them; ferve them up with 
butter in cups. 
390. To boil Brocolt. 
Strip off all the little branches till voh 
come to the top one, then take a knife and 
peel off all the hard out-fide fkin whicii is 
on the ftalks and little branches, wafhthem, 
tie them in little bunches, and boil them in 
fait and water, with a little butter, the big- 
nefs of a walnut; the water muft boil be- 
fore you put them in •, they take very little 
boiling, and if they boil too quick, the 
heads will come off'-, when enough, drain 
them, and ferve them with butter in a boat. 
391. To drefs Sour Trout. 
Take four trout, put it in a pipkin with 
a lump ot butter, cover it clofe, fee it in a 
pan of boiling water, and let it fiand five 
hours •, be fure to keep the water boiling all 
the time •, when enough, lerve it with but- 
ter in a boat. 
392. To boil Carrots. 
Wadi and boil them, and when enough, 
peel off the out-fide, fiice them into a pla e, 
and ferve them with butter in a boat; young 
fpring carrots will take half an hour in boil- 
ing if large ones they will take an hour. 
Take off the green part, and either cut 
them in quarters or boil them whole, lay 
them an hour in water, then boil them in 
milk and water (kimming it well * when the 
393. To boil Coll 1 flowers. ftalks are tender, take them carefully up to 
drain, and ferve them up with butter in a 
boat. 
394. To make Parsnip Fritters. 
Boil your parihips very tender. Dice and 
beat them in a marble mortar, with a little 
line flour, two eggs, a fpoonful of cream, 
fame fair, fugar, nutmeg, and two fpoon- 
iiiis of fack, mix’d all well together, till 
ftiff. You mu ft have your pan hot, and 
drop them in fo as not to touch one another *, 
fry them a light brown on both fides, lay 
them on your difli, and ftrew fugar over 
them ; for fauce, ufe fack and fugar. 
365. To make Apple Fritters. 
Take large apples, pare, core, and cut 
them in round Dices ; mix a batter of 
milk, eggs, flour, nutmeg, fugar, and a 
little fait and make it fo ftiff as to flick 
upon the apple, put the pan over the 
fire with butter, dip your apples into 
the baiter one by one, lay them into 
your par., and fry them a light brown on 
both lilies, fpreading them on a piece of 
paper before the fire, ’till they arc all fryed ; 
lay them on yourdifh, and ftrew fugar over 
them ; for jauce, ufe wine and fugar in a 
Tour. 
396. To make Drop Fritters, 
Take a quart of milk, fix egg , force fair, 
and nutmeg, four fpoonfuls of ale yea. ft, and 
as much Hour as will make a fluff batter ; then take fix apples pared and fliced thin, 
a pound of currants walked, dried, and 
picked, half a pound of fugar, a glafs of 
brandy, mix all well together, and let them 
before the fire two or three hours to rife ; 
then have ready a brafs pan with clarified 
butter, drop them in with a fpoon, and turn 
them while they are enough ; then take, 
them out, lay them on your difh, and llrew 
fugar over them ; for Jauce, ufe wine, but- 
ter and fugar. 
397. To make Oat-Meal Fritters. 
Boil a quart of milk, put to it a pint of 
oat-meal flour, and let it deep ten or twelve 
hours; then beat fix eggs, and acid a little 
more milk if there be occafion, to make 
it of a right ttiffnefs ; put fome lard in a 
ftew-pan, with a fpoonful of batter into it 
for a fritter ; drew fome fugar over them, 
and have kick and butter for fauce. 
398. To make Fritters Royal. 
Mike a poffet with a pint of flack, and a 
quart of milk ; take the curd from the puf- 
fer, put it into a bafon, with half a dozen 
eggs, feafoh it with a little nutmeg, and 
beat it very well together, adding flour to 
make the batter a proper thicknefs ; put in 
fome fine iugar, and fry it in clarified beef 
fuet; made hot in the pan before you put 
the batter in, and ferve them up with wine, 
butter, and fugar. 399. To wake Skirret Fritters. 
Take a pint of the pulp of fkirrets, a 
fpoonful of flour, the yolks of e<7gs, fome 
fugar and fpice, make it of a proper thick- 
nels, and fry them with clarified beef fuet. 
400. To make a Bacon Fraze. 
Beat eight eggs together with a little 
cream and flour, like other bat er ; then 
fry very thin flices of bacon, and pour fome 
batter over them, and when both Tides are 
fryed, fjrve them up. 
401. To make Oyster or Cockle Fraze. 
Take cockles or oyfters, pick them out 
of their fnells, walk them, and break a dozen 
eggs to a little grated nutmeg, and put to 
them; beat all well together with a hand- 
ful of grated bread, and a gill of cream ; 
then put butter into your frying pan, and 
let it be hot, put in the frazes, fupply it 
with butter in the Tides of the pan •, let the 
thin run in the middle, till it moves 
round ; when it is fried on one fide, butter 
your plate, turn it, put it in again, and fry 
the other fide brown ; then take it out and 
difh it, fqueeze on the juice of a lemon, and 
ferve it up. 
402. To make Goofer Wafers. 
Take a pound of flour, fix eggs, heat 
them very well, put to them about a gill of 
milk, mix’d very well .with the flour ; put 
in half a pound of clarified butter, half a 
pound of powdered fugar, grate in half a nutmeg, and a little fait; you may add to 
it two or three fpoonfuls of cream ; then 
take your goofer irons and put them into 
the fire to heat, and when they are hot, rub 
them over with butter in a cloth, put the 
batter into one fide of your goofer irons, and 
put them into the fire ; keep turning the 
irons, for if they are over hot they will foon 
burn ; make the wafers a day or two before 
you ufe them, only fet them down before 
the fire to be hot, before you ufe them to 
eat ; when you ferve them up drew fugar 
over them •, and for fauce, ufe wine, butter 
and fugar in a boat. 
403. To make Wafers. 
Take a gill of good cream, a fpoonful of 
orange flower water, fome double refined 
fugar grated to make it pretty fweet, and 
flour to make it into a pretty thick batter •, 
let it Hand by the file two hours, flirting it 
fome times then, butter your irons the firlt 
time. 
Take four eggs, and beat them very well; 
then take a good fpoonful of fine fugar, a 
nutmeg grated, a pint of cream, a pound 
of flour, a pound of melted butter, two 
fpoonfuls of rofe- water, two ipoonfuls of 
yeaft, mix all well together, and bake them 
in your wafer tongs on the fire , for fauce,. 
ufe fack, butter and fugar. 
404. To make Dutch Wafers. 405. To pickle Walnuts. 
Take your walnuts when they are fo tender 
tliat a pin will pafs thro’ them, and prick them 
all over, put them in water forfour days, fluff- 
ing them twice a day ; make a ftrong lalt and 
water, put them in a pan, and fet it over the 
fire, cover them with hay till they turn black, 
but not to be fofc, and take them into a fleve 
to drain •, make a pickle of good alegar boil- 
ed and fkimmed, put in muftard-feed, horfe- 
raddifli, ginger, whole-pepper, and {ballots, 
let it have a boil, and pour it on hot. 
406. ’To pickle Walnuts Green. 
Take them when tender, pare them thin, 
and put them into a pan with fait and water, 
and a little allum •, cover them with vine 
leaves, and hang them over a flow Are ’till 
they be green, but do not let them boil •, 
put them into a fleve to drain ; then take 
alegar, a few bay leaves, horfe-raddifh, long 
pepper, muftard, and {ballots, boil them 
and pour them upon your walnuts, and when 
cold tie a bladder over them, for air fpoils- 
all forts of pickles. 
407. To pickle Mushrooms. 
Take button muflb rooms, rub them with a 
piece of flannel, and put them into milk and 
water ; fet on your ftew-pan with an equal 
quantity of milkund water, and when it boils 
put in your mufhrooms, and let them boil 
quick for half a quarter of an hour ; pour, 
them into a.fteve to drain’till they are cold. make your pickle of the bed white wine 
vinegar, "with mace, whole white pepper, 
nutmeg fliced, boil it, and when cold, put 
it to your mufhrooms, to cover them, put 
fome fweet oil on the top, and tie a bladder 
over them. 
408. To pickle Codlings. 
Gather green codlings, put them into a 
pan of water kill you can peel off the fkins •, 
then put vine leaves over them, and hang 
them over a How fire kill they are green •, 
make your pickle of vinegar, a fpoonful of 
fait to each quart, four {ballots, a quarter 
of an ounce of ginger diced, and a quarter 
of an ounce of pepper and mace ; boil it in 
a brafs pan for eight minutes, drain your 
codlings, and put them into a done or glafs 
jar, pour your pickle on hot, and lay a doth 
over them kill cold, then tie them up dole. 
Prepare a brine of fait and water, drong 
enough to bear an egg, put into it a dozen 
of the largeft full grown, tho’ not ripe, 
codlings you can get, let them lay in this 
brine nine or ten days, {lifting them every o- 
ther day, dry them with a cloth, and care- 
fully fcoup out the cores ; the italks mud 
pe taken out fo as to fit again, the eye muft 
be left in, and the infide muft be filled with 
fliced ginger, a clove of garlick, mace, 
horfe-raddifh, and mudard-feed, put in the 
ftalk, and tic it up tight j make your pickle 
409. T"o pickle Codlings like Ma.n go. of white wine vinegar, and pour it boiling 
hot on them every other day for a week. 
4to. ‘To picks Walnuts White. 
Take the largeft full grown walnuts you 
can get, prick them thro’ with a pin, pare 
olf all the green, and put them in fait and 
water as you pare them ; then boil them in 
fait and water for eight minutes, and drain 
them •, put them into a pot with as much 
diftilled vinegar as will cover them, and let 
them lay two days; take as much more vine- 
gar, fome blades of mace, and a little white 
pepper and fait, boil and Ikim it, and when 
cold, take your walnuts out of the other 
pickle and put them into this ; put them in 
bottles, pour on oil, and tie a leather over 
them. 
41 r. To pickle Samphire. 
Take famphire that is green, pick it, and 
lay it in fait and water for two days, put 
it into a pan with as much white wine vine- 
gar as will cover it, fet it over a flow fire 
Till it’s green and crifp ; then put it into 
your pot, pour on your pickle, and tie it 
up clofe for ufe. 
Give them a bdi or two in fait and wa- 
ter, and when cold put them in white wine 
vinegar, and e them dole. 
412. ‘I > pkkie Coj liflowers. 
Cut the w hit dt and dofeft col liflowers, 
in p .tecs half the length of your finger, from 
412. To pickle Hopbuds. the ftalks, boil them a little in milk and wa- 
ter, tho’ not ’till they are tender •, take them 
out and cool them •, for pickle, life white wine 
vinegar, mace, and whole white pepper *, 
give it a boil, and when cold, put in your 
colliflowers, and tie them up clofe. 
414. To pickle Col lie lowers Red. 
Break the colliflowers in pieces the big- 
nefs of a mufhroom, leave on a Ihort ftalk 
with the head take a pint of white wine 
vinegar, two pennyworth of cochineal beaten 
fine, and tied in a muflin rag, a little pepper, 
fait and cloves, boil them in your vinegar, 
prefling the cochineal with a fpoon againft 
the fide of your pan as it boils, and pour 
it hot over them •, let it Hand clofe covered 
two days, then you may fcald it again ’till 
it be red, and tie it clofe down with leather. 
If you chufe to have them yellow, you mult 
ufe faflron inftead of cochineal. 
415. To pickle Kidney Beans. 
Take them when they are young, and 
fcald them in ftrong fait and water twice a 
day till they are green ; then make a pickle 
of alegar, drain your beans out, and wafh 
them in a little of it, put them into your 
pots and pour the reft over them, and when 
cold, tie them clofe up. 
Get barberries when ripe, and put them 
into a pot j boil fait and water and when 
4i6. To pickle Barberries. cold, pour it on them, and cover them up 
clofe. 
417. To pickle Beet Root. 
Take frdh beet, but cut nor the ends off’, 
if you do it lofes it’s colour, boil it in water, 
fait and vinegar ’till tender ; boil fome ale- 
gar with whole pepper, and when cold nice 
your beet into it. You may do carrots the 
fame way. 
418. To pickle Mellons. 
Take young gieen mellons, cut a piece 
Gut of their Tides the length of your mellons, 
tajce out their feeds, drain and rub the in- 
fides with fait; then put into them muftard- 
feed bruifed, lhallots and ginger diced, 
whole pepper, and horfe-raddifh ; put your 
pieces in again, tie them fail down, put them 
in ftrong fait and water, and hang themo- 
ver the fire covered clofe up ’till they are 
green ; make a pickle of white wine vinegar 
and fpices, and take the mellons out of the 
fait and water, and put them into it when hot, 
and tie them dole down. You may do large 
cucumbers the fame way. 
Take your gerkins and rub them with a 
doth’, make a ftrong brine of fait and wa- 
ter, put them into a ftone jar and pour it 
upon them boiling hot twice a day for three 
days, fetting them near the fire all the time, 
then take them out to drain, and make a 
pickle of vinegar, whole pepper, ginger and 
419. To pickle Gerkins. dill feed ; put them into a jar, and pour the 
pickle on hot, cover the jar up clofe, and 
when cold, put on a bladder. 
420. To pickle Onions. 
Peel onions of a fmall dze, put them in; 
water, and juft give them a boil, but not 
to make them tender, and put them into a 
fieve to drain ; make you pickle of vinegar 
a nutmeg diced,, a little mace, fait and gin- 
ger, bod it, and when cold put in your 
onions, and tie a wet bladder over them. 
421. To pickle Spanish Onions.. 
Peel them, cut fmall round pieces out of 
the bottoms, and fcoup out the infides, but 
not too thin, put them in fait and water 
three days, changing It twice a day, then 
drain them, and fluff them with muftard- 
flour, diced ginger, mace and fhallot cut 
fmall, and fcraped horfe-raddifh, putin the 
pieces, and tie them fall •, make a ftrong 
pickle of white wine vinegar, mace, ginger, 
nutmeg,, diced horle-raddiflv, and a good 
deal of fait ; put in the mango, let them 
boll up three times, but take care they do 
not boil too much for they will loofe their 
firmnefs ; then put them with the pickle in- 
to a Jar, and cover them down clofe ; the 
morning after boil your pickle up again,- 
and pour it over them. 
422. To -pickle White Cabbage. 
You may cut it in quarters, orfhavekin 
long dices, fcald it fix minutes in felt and water, and take it out to drain ; boil fome 
vinegar, whole pepper, ginger and mace, 
put your cabbage into ajar, and pour the 
pickle on hot, and tie it clofe down. 
Cut off the out leaves and ftalks, fhave 
your cabbage in thin long Dices, leaving 
out the white part as much as you can, put 
it on a difh and ftrew fait over it, and let it lay 
for fix hours-, make your pickle of vinegar, 
whole pepper, ginger Diced, and nutmeg, 
boil it, drain your cabbage, and put it into a 
jar, and when your pickle is cold, pour it up- 
on it. 
423. To pickle Red Cabbage. 
424. To pickle SELLERY. 
Cut feilery in pieces two inches in length, 
with the young tops, boil it in fait and 
water, and fet it to cool in a fieve ; boil 
vinegar, pepper, ginger, and mace, and 
when cold pour it upon the feilery. 
425. To pickle Fennel. 
Pick your fennel, tie it in bunches, and 
juft let it boil in fait and water, take it out 
to drain, put it into a jar, and pour vine- 
gar upon it, with a little mace and nutmeg,, 
and tie leather over it. You may do par- 
fley the fame way. 
426. To pickle Raddish Buds. 
Gather the youngeft buds, and put them 
in fait and water a day then make a pickle 
of vinegar, cloves, mace, and whole pep- per boil’d, drain the buds, and pour the 
liquor on boiling hot, tie your pot clofe up. 
Take a pound of gin -er, let it lay in 
fait and water a night, and cut it in thin dices, 
then put it in a bowl with dry fait, and let 
it Hand till the reft of the ingredients are 
ready ; take a pound of garlick peel’d, and 
cut in pieces, fait it, and let it ftand 
three days, then wadi and dry it in the 
fun on a deve; take cabbages and cut them 
in quarters, and fa t them for three days ; 
then fqueeze out all the water, and fet them 
two days in the fun, fo do fellery and colli- 
fiowers, cut the fellery as far as the white is 
good, but not thro’ the ftalks •, raddifhes 
may be done the fame way, only fcrape them 
and leave on the young tops ; French beans 
and afparagus lay only two days, then boil 
them up in fait and water, and do them as 
the others, take fome long pepper and fait, 
dry it in the fun, a quarter of a pound of 
muftard feed, and an ounce of turmerick 
bruifed fine, put all the above ingredients 
into a ftone jarr, with a quart of the ftrong- 
eft, and three quarts of fmall vinegar, fill 
your jarr three quarters full, and look at it 
in a fortnight, and if occafion, fill it up a- 
gain. You may do cucumbers, melons, 
plumbs, apples, carrots, or any thing of 
this fort ; you need never empty the jarr* 
but as things come in feafon put them in. 
427. To make Indian Pickle. being all fird dried in the fun ; keep it filled 
up with vinegar or frefn pickle. 
428. To pickle Tar agon. 
■ Strip the taragon from the (talks, put It 
into a pot with white-wine and vinegar in 
equal quantities, flop it dole up, and keep 
it for ufe. 
429. Rules to he obferved in Pickling. 
Always ufe ftone jarrs for all forts of 
pickles that require hot pickle to them •, the 
fird charge is the lead, for thefe not only 
lad longer, but keep the pickle better, as 
vinegar and fait will penetrate through all 
earthen veflels, ftone and glafs being the 
only things to keep pickles in. Be fure 
never to put your hands into the jarrs to take 
out the pickles, which foon fpoils them ; 
have a wooden fpoon, full of holes, to take 
them out with let your brafs pans for green 
pickles be bright and clean, and your pans 
for white pickles well tinned and clean ; o- 
therwife your pickles will have no colour j 
always ufe the ftrongeft white wine vinegar ; 
be very exa£t in watching when your pickles 
begin to boil and change colour, fo that you 
may take them off the fire immediately, 
other-wife they will lofe their colour and grow 
foft in keeping ; cover your pickling jarrs 
with a wet bladder and leather. 
4jo. To make Gooseberry Vinegar. 
Take goofeberries when near ripe, and 
bruife them ; to every quart of goofeberries put three quarts of water, firft boiled, and 
let it Hand till cold, then put in the berries, 
and let it Hand two days ; then flrain it 
thro’ a bag, and put a pound of brown 
fugar to every gallon of liquor, ftir it well, 
put it into a barrel, and cover it up. You 
may either fet it by the lire, or in the fun j 
the warmer it is kept, the fooner it will be 
fit for ufe. 
431. To make Elder Vinegar. 
Take the bell white wine vinegar, put to 
it as many ripe elder berries as you fhall 
think fit, in a wide mouthed glafs, flop it 
dole, and fet it in the fun a week •, then 
pour it out gently into another glafs, and 
keep it for your ufe. 
432. To make Raisin Vinegar. 
Take what quantity of water you pleafe, 
put it into a velfel, and to every gallon of 
water put two pounds of Malaga raifins, 
cover your velfel up, and let it in the fun 
till it is fit for ufe. 
433. To make Sugar Vinegar. 
To every gallon of water, put a pound 
of coarfe fugar, let it boil, and Heim it as 
long as any fkim riles ; then pour it into 
your tub when it is near cold ; take a toall 
of brown bread, rub it over with yeafb, put 
in your toafb, and let it work twenty four 
hours ; then put it into your velfel, cover it 
up, and let it in the fun ; if it Hands warm, 
it will be fit to ufe in three months. 434. To make Walnut Catchup. 
Take them when they are fit for pickling, 
and beat them in a mortar, ftram the juice 
thro’ a flannel bag, and put to each quart 
of juice, a gill of white wine, a gill of vine- 
gar, a dozen fhallots Diced, a quarter of 
an ounce of mace, two nutmegs Diced, an 
ounce of black pepper, twenty four cloves, 
and the peels of two fevile oranges or lemons 
pared fo thin that no white do appear •, boil 
it very well over a gentle fire, and fkim it 
well as it boils ; let it ftand a week or ten 
days covered very clofe, then pour it thro* 
your bag, and bottle it. 
435. To make Mushroom Catchup. 
Take a ftew-pan, put in fome large flap- 
ped mufhrooms, and the ends of thofe you 
wipe for pickling, put it on a flow fire with 
a handful of fait, but no water, when they 
are boiled down, prefs the liquor from them 
thro’ a fieve-, to every quart put in two 
fhallots, a quarter of an ounce of mace, 
half an ounce of black pepper, fix cloves, 
four rafes of ginger, boil and fkim it very 
well before you put your fpices in,-and after 
they are in, the longer its boiled, the better 
it will keep * pour it into a pot, cover it, 
and when cold, bottle it. 
436. To make Mushroom Powder. 
Cut off the ftalks of large mufhrooms, 
having waffled them clean from grit, but do 
not peel or gill them, put them in a kettle over the fire, without water, with a good 
quantity of fpice, two fhallots peeled, llrew 
them with fait, and a lump of butter, let 
them flew till all the liquor is dried up, then 
take them out and dry them, till they will 
beat to powder •, put it into a pot, and tie 
a cover over it •, fo keep it for your ufe. 
Take a gallon of ftrong ftale ale, a pound 
of anchovies wafhed, half an ounce of mace, 
half an ounce of cloves, half an ounce of 
pepper, four rafes of ginger, a pound of 
fhallots, a quart of large mufhrooms well 
rubbed and picked, boil all over a flow fire, 
till half wafted, ftrain it thro’ a flannel, and 
let it ftand till cold ; then bottle and cork it 
very clofe. This is thought to be as good 
as foyle. 
437. To make a rich Catchup. 
438. To make Cream Cheese. 
Take three quarts of new milk, a quart 
of cream, a fpoonful of earning;, and a little 
fait, let it ftand ’till it curdle, then put it into 
the vat, and three pounds weight upon it; 
about two hours after, you may lay a fix 
pound weight upon it; turn it often into dry 
cloths ’till night, then take off the weight 
and cloth, and let it lay in the vat’till morn- 
ing •, when it’s dry lay it in nettles, turning 
it ’till fit for ufe. 
439. To make a Slipcoat Cheese. 
Take five quarts of new milk, and a quart 
of cream, make it new milk warm and put in your earning ; take your curd and drain 
it, break it as little as you can, and lay it 
in a cloth in your cheele vat, cover it, and 
lay two pounds weight upon it •, when it 
will hold together, turn it out of the vat, 
and keep turning it ’till it hath done wetting, 
then lay it upon grafs ’till it is ripe. 
Bruife the tops of young red fage and 
fpinage in a mortar, put it into new milk 
to make it green and take of the fage, put 
in your earning, and let it Hand ’till it 
breaks ; take the curd and put it into your 
cheefe vat, with a little fait, profs it down 
eight hours •, then turn it twice a day for a 1 
week, and it will be fit for ufe. 
440. To make Sage Cheese. 
441. To make Ramakins. 
Take a quarter of a pound of Chefhire 
cheefe, two ounces of butter, and two eggs,1' 
beat them fine in a mortar, and make them 
up into cakes ; lay them in a difh not to 
touch one another, fet them on a chafindifh 
of coals, and hold a falamander over them 
’till they be brown, fo ferve them up hot. 
442. To make a Scots Rabbet. 
Toafl a piece of bread on both Tides and 
butter it, cut a piece of cheefe the bignefs 
of your bread, toafl it on both Tides, and 
lay it on the bread, and ferve it up quick. 
443. To make a Portugal Rabbet. 
Toaft a ilice of bread on both Tides, lay 
jt on a plate before the fire, and pour on it a glafs of red wine, let it be foaked up ; 
then cut feme cheefe very thin, and lay it 
thick over the bread, put it into a tin oven 
before the fire to brown, and lerve it hot 
with wine and fugar. 
444. 7o make an Italian Rabbet. 
Toaft a flice of bread and butter it, cut 
a flice of cheefe, lay it upon your bread, 
and toaft it with a hot iron, put fome muf- 
tard and pepper upon it, and fome ancho- 
vies in pieces laid thick over thejn, fo ferve 
it up. 
445. Ti? make Almond Cheese Cakes. 
Take half a pound of blanched almonds, 
half a pound of butter, half a pound of loaf 
fugar, beat them fine in a mortar, beat fix 
eggs, and mix ail together *, ferape in the 
out rhind of orange or lemon, fheet your 
"•ins with puff pafte, fill your tins half full, 
add bake them in a quick oven, but not 
to be brown. 
446. 7b make Rice Cheese Cakes. 
Take a quart of cream, a quarter of a 
pound of ground rice, a ftick of cinnamon, 
let it over the fire, and keep ftirring it ’till 
it be as thick as curd *, then pour it into a 
bowl, and ftir in a quarter of a pound of 
butter, and half a pound of fugar; and when 
cold put in four eggs beat, a little fait, and 
the rhind of a lemon feraped •, fheet your 
tins with puff*pafte, half fill and bake them. 447. To make Curd Cheese Cakes. 
Take three quarts of new milk, and put 
to it as much earning as will break it; then 
drain the curd, and put it in a mortar, with 
half a pound of butter, a nutmeg grated, 
and half a pound of fugar, beat them all 
together with fix eggs, a pound of currants, 
waflied, dried and picked, a little fait, and 
a glafs of brandy •, fheet your tins with 
puff-pafle, and bake them. 
448. To make Orange Cheese Cakes. 
Boil the peels of three fevile oranges ’till 
they are fender, changing the water to take 
off the bitternefs, pound them in a mortar 
with fix ounces of loaffugar, half a pound 
of butter, four eggs, a fpoonful of orange 
flower water, mix all well together, fheet 
your tins with puff-pafle, half fill them, and 
bake them in a quick oven. You may make 
lemon cheefe-cakes the fame way. 
449. 1o make an Almond Custard. 
Take a pint of cream, and boil in it a 
flick of cinnamon j beat the yolks of fix 
eggs, with a fpoonful of water, and pour 
your cream to them flirting them all the 
time ; put all into a pan and fet it over the 
fire, flirring it ’till it be thick, and pour 
it into a bafon •, blanch and beat a quar- 
ter of a pound of almonds fweetened to your 
tafle, mix all together, and when cold, put 
in a fpoonful of brandy. You may ferve it 
in glades or in egg fhells; your fhells mufl jj be done thus—break a hole at the thick end 
of your eggs, pour the egg out, and wadi 
them, dip the outfides in gum-water, do 
them over with prunella comfits, fee them 
to dry, fill them with cuftard, and fet them 
in pounded fugar. 
I,ay mackroons over the bottom of your 
difh, and pour upon them a glafs of lack j 
then have ready a cuftard, made pretty ft iff, 
which lay over them. Make a froth of 
cream, fugar, wine, and juice of lemon, 
cover your cuftard over with it, and ftick 
citron in it. 
450. To make a Trifle. 
451- make Cream Cupids. 
Take a quart of cream, flrain and beat* 
fix eggs into it, and mix them well toge- 
ther; fet on a pan with three quarts of 
fpring water, when it boils, put in a fpoon- 
ful of vinegar, and pour in your cream and, 
eggs ; as they rife pour in a little cold wa- 
ter, and when they are all rifen up, take 
your pan off the fire, pour them upon a 
cloth laid in a cullinder, and take them up 
with a fiice to drain. 
452. "To make Sagoe Cream. 
Boil fome fifted fagoe in milk three hours, 
ftirring it all the time, put in fome cinna- 
mon, and when cold, put inMugar, role- 
water, and a glafs of fack, fo ferve it up. 
453. To make a Plumb Cake. 
Take four pounds of flour well dried, a pound of fugar beaten and fearfcd, two 
pounds of butter rubbed fine in your flour, 
a pint of cream, a pint of yeafl, a jack of 
fack, make them as warm as milk from the 
cow, beat your yeafl well before you put-it 
in, mix all well together, then put in fifteen 
eggs, ftrain them thro’ a hair fieve ; beat 
your cake very well with the liquids near an 
hour •, have ready fix pounds of currants 
well walked, picked and dried, mix them 
in hot, with half an ounce of mace, a little 
fait, half a pound of candid orange, lemon 
and cittron cut in pretty large pieces, pur it 
in the hoop, and two hours will bake it. 
454. To make a good Seed Cake. 
Take five pounds of flour well dried, four 
pounds of double refined fugar, beat and 
lifted, mix them together ; then wafh four 
pounds of butter with rofc-water, work it 
with your hand till its like cream •, beat and 
put in twenty eggs, a glafs of lack, furring 
it with your hand till you put if into the 
oven, adding before you put it in the hoop, 
a pound of carraway feeds, half a pound of 
candid orange and cittron, and a little fair, 
and back it two hours in a quick oven. 
make a light Seed-Cake. 
Take two pounds of flour, three eggs, a 
gill of cream, two fpoonfuls of ye aft, half 
a pound of butter, half a pound of fugar, 
four ounces of carraway feeds, a little fait, 
work all warm together with your hand, 
butter your tin and bake it. 456. To make a Pound Cake. 
Take a pound.of butter work’d with your 
hand, eight eggs beat, work them together 
7opO ' B c 
still they are like cream, put in a pound ot 
fugar fitted, a pound of flour, a quarter of an 
ounce of mace thread, a little fait, a pound of 
currants, wafhed, picked and dried, beat it 
kill it’s white before you put in the currants, 
and bake it in a quick oven. You may add 
to it almonds, and fuckic if you pleafe. 
Take fix whites of eggs beat to a froth, two 
pounds of double refined fugar fearfed, beat 
it with your eggs kill they be as white as 
fnow •, you may put in a fpoonful of rofe- 
water *, when your cake comes warm from 
the oven, rub it well over with a cloth, ice 
it, and fet it to dry. 
457. To make Iceiug for Cakes. 
458. To make Queencakes. 
Take a pound of butter, and work it with 
your hand ’till it be as thick as cream 5 put 
in eight eggs, a pound of fugat beat and 
flfted, beat it very well with a thible ; put 
in a pound of flour, a quarter of an ounce 
of mace fhread fine, and a little fait, beat 
kill it’s white ; have ready halt a pound or 
currants wafhed, picked and dried, butter 
your tins, and fill them with one half of it; 
mix your currants in the other half, fill your 
tins with it, and bake them in a quick oven. 
Take four pounds of flour, a pound of 
459. To make Little Plumb-Cakes. butter melted in a quart of cream, a pint 
of yeafl, eight eggs, half a jack of fack, a nut- 
meg grated, a littlefalt, half a pound of fugar, 
two pounds of currants cleaned and dried, 
mix all together, and fet it before the fire 
to rife ; butter your tins, and bake them. 
Take fix eggs, a pound and a half of fu - 
gar, a pound of butter, two pounds of 
treacle, a jack of brandy, a quarter of a 
pound of candid lemon, a pennyworth of 
ginger, and a few corriander feeds, beat all 
well together for an hour -, then put in as 
much flour as will make it ftiff enough to 
beat cover it with flour, and let it ftand 
all night-, next day work it together, but- 
ter your tin, and fend it to the oven. 
460. To make a Ginger Cake. 
461. To make Red Gingerbread. 
Take fix penny grated white loaves, fet 
them before the fire to dry, and bear and 
{sft them ; take three pints of ale, three 
pounds of brown fugar, a quarter of a pound 
of beaten ginger fitted, a fmall handful of 
annifeeds, half an ounce of cloves, a lit- 
tle mace, a nutmeg, an ounce of cinna- 
mon, two pennyworth of red faunders, 
and half a pound of beaten almonds; fet 
on your ale and fugar in a pretty large 
pan,- and when it riles, ftir it, put in your 
bread and fpice, and let it boil to a pafte ; 
take it off the fire, and put in your al- 
paonds and a little brandy, then take it up and work it in you mult put a little 
of your cinnamon with your other fpices, 
and keep the reft to work it up when you 
print it. 
462. To make White Gingerbread. 
Take half a pound of Jordan almonds, 
blanched in cold water, beat them in a mar- 
ble mortar very fine, with a little rofe-wa- 
ter *, take the white of an egg beat to a 
froth, as much double-refined fugar fifted as 
will make it aftiff-pafte, worth of oil 
of cinnamon dropped on a lump of fugar, 
beat them alfo to a good ftiff pafte. Print 
it, work it very thin, and keep it dry. 
462 To make Gingerbread. 
Take a pound of treacle, half a pound of 
butter, half a pound of fugar, twopenny- 
worth of cloves, an end of a candid orange 
cut into flices, and 2$ much flour as will 
make it into pafte, make it In rolls, and 
bake it on wafers. 
464. To make Yarm Cakes. 
Take a pound and a half of butter, (lice it 
thin, and fet it in a ftone bowl near the fire, 
’till it is fo foftthat you may beat it with your 
hand as thick as melted butter; then work to 
it as much fine dried flour as will make it in- 
to a light pafte, put in two nutmegs grated, 
fome lemon-peel or citron fir read Imaii, 
half a pound of fugar beat fine, a pound 
of currants, walked, picked and dried, and 
two fpoonfulsof ye aft, mix them all'tbgc- ther, lie them upon paper, and grate fine 
id gar upon them ; fet them in the oven, and 
a little time will bake them •, take care you 
do not break them in taking them oft' the 
paper.', as they are very fliort.. Keep them 
very dry. This quantity will make forty 
cakes. 
Take Haifa pound of flour, half a pound 
of fugar, two ounces of butter, two eggs, 
and a few carraway feeds, beat and fift the 
Cigar, then pu it to the flour, work it to 
a pafle, and roll them as thin as you can ; 
you may cut them out with tins, lay them 
on papers, and bake them in a flow oven. 
465. 7b make Cracknels. 
466. To make Shrewsberry Cakes. 
Take two pounds of flour, and rub a 
pound and a quarter of butter well Into it •, 
put in a pound and a quarter of fine fugar 
beaten and lifted, a nutmeg grated, and 
th ree'eggs Teat with a kittle rofe-water, fo 
knead your pafle with it, and let it lie an 
.hour-, then make it up into cakes, prick 
them, and bake them on tins wetted with 
a feather dipped in role-water ; grate fugar 
ever them, and bake them in a flow oven. 
467. To make Wiggs. 
Take a pound of flour, half a pound of 
bti'ter melted in a jill of cream, two eggs, 
a fpoonfnl of yeaft, a few carraway feeds, 
a little fait, work them to a pafle, and fee 
them an hour to rife •- then take half a pound of fugar, make them up into wiggs 
with it, and bake them on tins. 
468. To make Sugar Cakes. 
Take a pound of fugar beaten fine and 
fitted, - mix with it three quarts of flour, 
and break in a pound and a quarter ot but- 
ter ; then beat the yolks of tour eggs with 
two fpoonfuls of role-water, and a gill of 
cream •, drain it thro’ a fievc, and knead'ail 
into a paftc, cut your cakes out with a tin, 
and bake them upon paper in a gentle oven. 
469. ’To make Buns. 
Take two pounds of flour, a pint of ale 
yeaft, three eggs, a little fackv nutmeg and 
fait, drain your liquids thro’ a fieve into a 
little warm milk, and make it into a pafte ; 
fet it before the fire to rife, then knead in a 
pound of butter, and a pound of carraway 
comfits, bake them on papers, in a quick 
oven, in what drape you pleafe. 
470. T0 make Poo*. Knights of Windsor. 
Take a French roll, cut it into dices, and 
foak it in fack ; then dip them in the yolks 
of eggs, and fry them ; ferve them up with 
butter, fack and fugar. 
O 
471. jTo make a Biscuit Cake. 
Take nine eggs, a fpoonful of rofe-water, 
and a pound of loaf-fugar beaten and fifetd, 
beat them together half an hour; then put 
in a pound of flour, an ounce of carfaway 
feeds, beat them well, butter your tin, and 
bake it in a quick oven. 472. To make a Common Cake. 
Take a pound of flour, half a pound of 
butter, half a pound of fugar, four eggs, 
a little milk, an ounce of carraway-fceds, 
beat it very well, and bake it in a quick 
oven. 
473. To make Cakes to keep all the Tear. 
Take a pound and four ounces of flour 
well dried, a pound of butter unfalted, a 
pound of beaten fugar, a glafs of fack, the 
rhind of an orange boiled tender ; beat 
fome fugar, a nutmeg grated, and four 
eggs, beat them all well together before 
you put in your flour, and make it into 
little cakes •, wet the tops with fack and drew 
on fine fugar •, bake them on papers butter- 
ed and dredged with flour. You may add 
a pound of currants wafhed, dried, picked 
• and warmed. 
474. ‘To make Mackroons. 
Take a pound of almonds, blanch and 
put them in water, drain, wipe, and put 
them in a mortar, and beat them, (but not 
too fine,) with the white of an egg, or a 
li tie orange flower water, add to them a 
pound of fligar beaten and fitted, five eggs, 
a handful of fio\ir, mix all together, lay them 
on wafers, and bake them in a gentle oven. 
47.7. To make French Bread. 
■Take half a peck of flour, fix eggs well 
K -n, a pint of light yeaft, and as much 
cream and milk as will make it into pafte. adding a little fait; have the oven ready, 
and let it lay but a little before you make 
it into rolls, and bake it. 
476. To make Crimson Biscuits. 
Take the root of red beet, boil it tender, 
and beat it in a mortar with lifted fugar, 
lome butter, a little flour, the yolks of hard 
eggs, a little cinnamon beaten, a little orange 
flower water, and the juice of half a lemon, 
mix them all together, make them into 
cakes, and bake them. 
477. To make Almond Jumballs. 
Take a pound of almonds, blanch and 
beat them with rote-water; then put to 
them the whites of four eggs, beat to a 
froth ; ftir in three quarters of a pound of 
double refined fugar fearfed, fet it over a 
chafingdifh of coals, and dry it till it will 
work into what lhape you pleafe ; when its 
cold, roll it thin with fine fearfed fugar and 
gumdragon fteeped in rofe-water, in pieces 
the length of your finger, and broad enough 
to cover the balls round, then wet and lav 
your rolls on, and ciofs it handfomely, and 
to make it leTs feen when its joined, roll it 
fmalier after its covered; fet them to chy 
where there is a moderate heat, and when 
dry, put them in boxes, and keep them in 
a dry place. 
478. To make the Red Colouring. 
Take an ounce of cochineal, a quarter of 
an ounce of roach-allurn, and two drachms of cream of tartar, pound them in a mortar, 
and put them into a fauce-pan with a gill 
and half of water, and let it boil till one 
third is wafted, then drain it thro’ a cloth, 
and put in two ounces of double refined 
fugar; put it in a phial, and cork it clofe; 
a little of this will do for colouring flum- 
mery, iceing, or any thing you pleafej it will 
keep good a long while. 
Take a quarter of an ounce of gambooge, 
and the fame quantity of indico, beat them 
fine in a mortar, put them in a bottle with 
two fpoonfuls of water, cork it up, and fhake 
it •, a few drops of this will colour any thing 
green. 
479. To make Green Colouring. 
480. To make Cupid’s Hedge-Hogs. 
Take half a poundof Jordan,, almonds, and 
rub them with a cloth to take off all the 
brown dull •, prepare an iceing for them made 
of half a pound of double refined fugar, 
beat and fearfed, the whites of two eggs, 
beat with a little more fugar, beat it till its 
as white as fnow and ftiff, then take a pin 
and prick it into the thick end of an almond, 
and do it all over with your iceing with a 
knife •, then ftrinkle it all over with prunella 
comfits, and put it carefully on to a difh; 
continue doing fo till you have made your 
quantity, and dry them i when they are dry 
lay them in a box, in a dry place, with paper 
betwixt them, to keep them feparate. You may colour a little of the iceing with the 
former colouring, if you pleafe. 
481. To make a Hedge Hog. 
Take a pound of Jordan almonds blanch- 
ed and beat very well in a mortar, with a 
fpoonful of fack, make them into a ftiff 
pafte •, then beat fix yolks and two whites 
of eggs, and add to them a jill of cream,- 
a quarter of a pound of butter fweetened 
to your tafte, fet it on a ftove and keep 
ftirring it till it be fo ftiff that you may 
make it into the fafhion of a hedge hog ; 
then ftick it full of blanched almonds, (lit 
and ftuck up like briftles, with two currants 
plumped for the two eyes place it in the 
middle of your difh, and pour a little red 
wine round it. 
482, To make Gooseberry Fool, 
Pick a quart of goofeberries, put them 
into a fauce-pan with water to cover them, 
and fet them on the fire ’till they break ; 
then pour them into a fieve, profs the pulp 
thro’ into the water they were boiled in, and 
put it into a pan with the yolks of fix eggs 
beat, and half a pound of fugar, keep Hir- 
ing it ’till it’s thick, then pour it into a ba- 
ton, and keep it for Life. 
Take a pint of rafpberries when ripe, 
prefs them thro’ a fieve, put to the juice, 
fix ounces of loaf lligar •, beat the yolks 
of two eggs with ajill of cream ; put your 
483. To make Raspberry Fool. juice into a pan, fet it over the fire, then put 
in your cream and egg, keeping it ftirring 
all the time ’till it’s thickened a little, pour 
it into a deep difli, and eat it cold. You 
mu ft not let it boil. 
484. To make a Sack Posset. 
Take a quart of cream, grate in four 
Naples’ Bifcults, a little nutmeg, and a ftick 
of cinnamon, and fet it over the fire to 
boil •, then take fix eggs beat very well and 
mixed with a pint of wine, fet it over a flow 
fire, ftirring it ’till it be as thick as cuftard ; 
fet a deep difli over a ftove, and put in 
your wine and eggs by degrees, when your 
cream is boiling hot ; fweeten it to your 
take •, but do not let it boil after the wine 
is put in, tho’ it mu,ft be very hot *, make 
it a little before you ufe it, fet it upon the 
hearth, and cover it ’till you ferve it up. 
Take three Sevile oranges, pare and juice 
them into the difli you intend to ferve it 
•in, adding to it a jack of white wine, and 
home fngar, ftirring it ’till it be melted ; 
then boil a pint of cream with a little fu- 
gar, and pour it into a tea-pot -} fet your difh 
on the ground and pour it in, holding your 
hand a great height to make it bleb ; fet it 
to cool; take your rhind, clip it with a pair 
of.fciflars long and fmall like draw, put it 
into water as you clip it, and boil it in fpring 
water ’till tender ; make fyrrup of it of fine 
485. To make an Orange Posset. fugar, put in your peel, and boil it ’till It 
looks clear, drain it from the fyrrup, lay 
it over your poflet, and ferve it up. 
486. To make Lemon Possets. 
Take a pint of cream, put in the rhinds 
of two, and the juice of one lemon, and a 
jack of white wine, fweeten it to your tafte, 
bleb it with a fpoon, and fill your glafles ; 
if you chufe to have it in a difh, boil the 
rhind as above. 
Take a pint of the juice of red currants, 
fweeten it with loaf fugar, and put to it a 
jill of cream *, bleb them with a fpoon, and 
fill your glades, or put them into a difh. 
488. 'To make Syllabubs. 
Take a pint of cream, fweeten it, whifk 
it with a whifk, and lay it upon a fieve to 
drain ; take fome white and force red wine 
in feparate bafons, fweetened, fill your glaf- 
fes about three parts full, and when your 
froth is drained, lay it on. You may make 
half of them white and half red. 
487. To make Currant Possets. 
489. To make White Lemon Cream. 
Take a pint of fpring-water, the whites 
of fix eggs, beat them very well to a froth, 
and put them to your water, with half a 
pound of double refined fugar, a fpoonful 
of orange flower water, and the juice of 
three lemons, mix all together, and ftrain 
them thro’ a fine cloth into a filver tankard; 
fet it over a flow fire in a chafingdifli, and keep flirting it all the time *, as you fee it 
thicken, take it off it will fooner curdle 
than be yellow, ftlrit till it be cold, and put 
it in fmall jelly glades for ufe. 
Take an ounce of ifinglafs, boil it in a 
pint of water till it waftes to two fpoonfuls ; 
take a quart of cream and boil it with a flick 
of cinnamon, fome lemon peel, a little loaf 
fugar to your tafte, eight or nine bitter al- 
monds beat fine in a Hone mortar, and boil 
with your cream •, put it to the ifinglafs, and 
let it have a boil together ; ftrain out the 
almonds and the reft from it, put it into 
glades, and when you would turn it out, 
dip the glades into warm water 
490. To make Blanghtmonge. 
491. To make Yellow Lemon Cream. 
Take two or three lemons according as 
they are in bignefs, peel them as thin as you 
can from the white, put it intb a pint of 
water, and let it lay three or four hours •, 
take the yolks of four eggs beat very well, 
put half a pound of double refined fugar 
into your water to difiblve, and a fpoonful 
or two of rofe-water or orange flower water, 
which you can get, mix all together, with 
the juice of two of your lemons, or if they 
prove not good, put in three, ftrain them 
thro’ a fine cloth into a filver tankard, fet all 
over a ftove, ftirring it all the time, and 
when it begins to be as thick as cream take 
it off i do not let it boil, if you do it will. curdle, ftir it till cold, put it into your glaf- 
fes, and it is ready for ufe. 
492. To make Rhenish Cream. 
Take a pint of rhenifh wine, and boil it 
with a ftick of cinnamon ; take half a pound 
of fugar, feven yolks of eggs, beat them 
with a fpoonful of orange flower water, and 
pour your wine to them, whifk it till it be 
fo thick that you may lift it with the point 
of a knife, but be fure you do not let it 
curdle, pour it into your difh, and when 
its cold, ftick it with citron. 
Take four ounces of chocolate, grate and 
boil it in a pint of cream, then mill it very 
well with the chocolate ftick-, take the yolks 
of two eggs, and beat them very well, leav- 
ing out the ftrains, mix to them a little of 
your cream, fo put them together, and fet 
them on the fire, ftirring it till it thickens, 
but do not let it boil; fweeten it to your 
tafte, and keep ftirring it till it be cold ; 
then put it into your glafles, or on a china 
difh, which you pleafe. 
493. To make Chocolate Cream. 
Take fix large codlings, or any other ap- 
ples that will be loft, coddle them,, and 
when they are cold, take out all the pulps ; 
then add die whites of five eggs, leaving 
out the drains, three quarters of a pound 
of double- refined fugar, beat all together 
494. To make Apple Cream. for an hour ’till it be white; then lay it on 
a china difh, fo ferve it up. 
495. To make Quince Cream. 
Take your quinces and coddle them ’till 
they are foft, bruife the clear part of them, 
and pulp it thro’ a fieve ; take an equal 
weight of quince and double refined fugar 
beat and lifted; take three whites of eggs 
beat to a froth, put your quince to your 
eggs, and beat them till they be white, then 
place it in the form of a pile on your difh. 
496. Ambassador Cream. 
Beat three whites of eggs to a froth, put 
to them as much currant jelly as will colour 
them, whifk them till ftiff, then drop them, 
off a knife point upon the difh you defign 
for it. You may make this of the fyrrup 
of anypreferved fruit, if it be rich. 
497. ’to make Shenell. 
Take fix yolks of eggs boiled, put to 
them three ounces of butter, a quarter of 
a pound of loaf-fugar, beat all together in 
a mortar, with two fpoonfuls of orange 
flower water, and rub it through a cullen- 
dar on the plate or difn you defign for it. 
Take a pint of ftiff calf’s foot jelly, a 
pint of cream, two ounces of bitter almonds, 
and two of fweet, fweeten it to your tafte, 
and boil it •, drain it thro’ a cloth, and keep 
flirting it now and then till its cold •, dip 
the things you defign to put it in, in cold 
498. To make Flummery. water, fill them, fet them in a cool place, 
loofen it round the top, and it will turn out. 
499. To make Hartshorn Flummery. 
Take a pint of jelly of hartftiorn very ftiff, 
a pint of cream, two ounces of bitter, and 
two of fweet almonds, fweeten it to your 
tafte, boil and ftrain it thro’ a cloth, ftir it 
’till cold, wet your cups in cold water, and 
fill them; when you turn it, ftick them 
with blanched almonds cut long, if you 
pleafe. Your almonds muft be blanched and 
beaten in a mortar with a little cream, be- 
fore you boil them in your flummery. 
Take a pint of flummery prepared as 
above, boil a little with your chocolate to 
make it brown, pour as much into a pot as 
will be the thicknefs of bacon fwarth, and 
fet it to cool •, then have fome white, cold, 
but not ft iff, pour it upon your fwarth an 
inch thick, fet it to cool *, take fome more, 
and colour it with the red colouring, and 
when cold, pour it on your other, for the 
red to be three inches thick, then fet it to 
cool; colour fome with faffron; take fix 
half egg fhells, fet .them in fait, put in 
yellow the thicknefs of half the yolk of an 
egg, and fet them to cool; dip a plate in 
water, pour a little flummery thin over it 
to be the white of your eggs, and fet it to 
cool when they are all cold, dip your pot 
in hot water, cut it in flices, and turn it out 
c.oo. Bacon and Eggs, of your fhells upon your plate which has 
your flummery on, cut the white round a 
little larger then the yolk, lay your fliced 
bacon upon the difh, and the eggs upon it. 
Boil three ounces of ifinglafs in a pint of 
water till its all dilTolved ; blanch and beat 
two ounces of bitter almonds, put them to 
it, with a pint of cream and a jill of milk, 
fweetened to your tafte •, boil and ftrain it 
thro’ a cloth, and keep ftirring it till its cold ; 
dip a mazareen difh in water, pour it all 
over your difh the thicknefs of a card, and 
let it to cool; take the remainder and divide 
it in two, boil a little chocolate in one, and 
a little red colouring in the other, when it is 
cold, dip two plates in water, and pour one 
part upon one, and the other part on the 
other, fet them to cool, take the difh and 
cut the white into cards then take tins, and 
cut peeps out of your cards, cut peeps out 
of the red with the fame tin, and put them 
into your cards the lhape of diamonds and 
hearts ; you muft cut the other out with 
tins the lhape of fpades and clubs, fo you 
may make them what cards you chufe. 
aoi. To make Cards. 
502. To make a Nest of Eggs. 
Take a pint of ftiff calf’s foot jelly, a jill 
of white wine, the juice of three lemons, 
fweeten all to your tafte •, beat four whites 
of eggs to a froth, mix all together in a 
pan, and boil them, ft rain them through a climithy bag, when its clear, let it run into 
a baton a quarter full, and fet it to cool; 
fet another bafon for it to run into, take five 
Imall eggs, break little holes in the fides, 
and pour out your eggs, wafli the (hells, fill 
them with flummery, and fet them to cool; 
pare the rhinds of two lemons, and cut them 
with a pair of fciflars to be like ftraw, boil 
it in fpring water till its tender, drain it but 
of the water, boil it in a fyrrup of double 
refined fugar till it be clear, and take it out 
to drain •, take your flummery out of the 
fhells, and put them into the bafon which 
you fee to cool, lay one in the middle and 
the others round, put the ftraw betwixt them, 
pour the remainder of your jelly upon them 
till your bafon is full, and fet it to cool, 
when cold fet your bafon a minute in hot 
water, put your plate upon'your bafon, and 
turn it out, break a little cold jelly with a 
fpoon, and lay it rough round. 
503. To make a Mellon. 
Beat eight eggs with, a fpoonful of rofe- 
water, and a pound of beaten and fitted loaf 
fugar, for an hour, put in a pound of flower 
well dried, butter your mould the fiiape of 
a mellon, fill it, and bake it in a quick oven. 
If there be more than will fill your mellon, 
put it in queen-cake tins •, when baked, ice 
your little ones with white iceing, colour 
fome with the juice of fpinage, ice your melion all over, and let it to dry ; they are 
pretty in a defert. 
504. To make Calf’s-Foot Jellies. 
To a gang of calf’s-feet walked, put a 
gallon of water, boil them till half be wafted, 
ftrain it through a hair fieve into a bowl, fet 
it to cool, and when its cold, take the fat 
clear off the top •, the fettling of the bottom 
put into a pan, with a quart of white wine, 
the juice of fix lemons, two drops of cin- 
namon, the whites of eight eggs beaten to 
a froth, a glafs of brandy, fweeten all to 
your tafte, and fet it over your fire to boil j 
keep ftirring it ail the time it boils •, pour 
it into your bag, change your bafon, and 
pour it into your bag till it runs clear. 
505. To make Hartshorn Jellies. 
Take a pound of hartftiorn, put to it a 
gallon of fpring water, let it boil gently till 
half be wafted, ftrain it, and let it ftand till 
its cold; then put to it the juice of fix le- 
mons, a quart of white wine, a glafs of 
brandy, the whites of eight eggs beaten to 
a froth, two drops of cinnamon, mix all to- 
gether, boil them, and pour them into your 
bag, cover them to keep them warm, and 
they will run the quicker off. 
506. To make Ribbon Jelly. 
Take a quart of ftlff jelly, a pint of white 
wine, the juice of three lemons, five whites 
of eggs beaten to a froth, fweeten it to your 
tafte, boil it, and pour it into a bag ; then run the jelly into high glafies, let every co- 
lour be as thick as your finger; one colour 
muft be cold before you put another on, for 
fear'of mixing ; colour one with the red co- 
louring *, one with green ; one with faffron ; 
one with fyrrup of violets; one white with 
pounded almonds; and one with jelly, till 
your glafies are full. You make make it 
without wine, if you chufe. 
507. To make Cray-Fish in Jelly. 
Take a knuckle of veal, chop it with your 
clever, and boil it in a gallon of water, fkim- 
ming it clean, put in a blade or two of mace, 
and when its reduced to three pints, ftrain 
it, and let it cool •, then put it into a pan 
with the whites of four eggs, beaten to a 
froth, half a jack of madeira, a little fait, 
boil it, and run it thro’ a jelly bag to look 
clear, fill a bafon, the bignefs of your difh 
you intend to ferve it in, better than a quar- 
ter full, and fet it to cool; have ready fome 
cray-filh, boiled and cold •, wipe them with 
a cloth, and lay them on their backs in the 
bowl upon your jelly •, take your other jelly 
and pour it on them blood warm to cover 
them*, when it is cold fet your bowl a 
minute in hot water, and turn it out. You 
may break a little jelly with a Ipoon, and 
lay it rough round. 
508. To make Currant Jelly. 
Take ripe currant berries, and pick them 
from the {talks', one quart of white to two of red, bruife them, and ftrain the juice .; 
to a pint of juice put a pint of double 
fined fugar beaten fine, fet it over your ftove, 
and boil it ’till any fkim will arife, then fill 
your glaffes, and the next day clip a paper 
round, dip it in brandy, and lay it upon 
your jelly. 
509. To make a Jelly 0/Pippins. 
Take the faireft and firmed: pippins, pare 
them, and put as much fpring water to them 
as will cover them, fet them over a quick 
fire, and boil them to mafh ; put them on 
a fieve, prefs the pulp through, and ftrain 
the jelly thro’ a bag; to every pint of it 
put a pound of double refined fugar beaten, 
boil it ’till any fkim will arife, then fill 
your glaffes ; dip paper in brandy, and lay 
it on your jelly the next day. 
Take what quantity of bullies you pleafe, 
pick off the ftalks, put them in a pot, co- 
ver the top clofe, and fet it in boiling wa- 
ter ’till they are enough ; ftrain the liquor 
from the bullies thro’ a hair fieve ; to every 
quart of liquor put a pound and a half of 
fugar, boil it over a flow fire, and keep 
ftirring it all the time. You may know 
when it’s boiled high enough by its parting 
from the pan ; pour it into pots, and cover 
it with papers dipped in brandy, lay ano- 
ther paper over them, and tie them clofe up. 
510. To make a Jelly cf Bullies,. 511. To make a Jam of Bullies. 
Take the bullies that remain in the fieve, 
and.to every pound of them, put a pound 
of fugar, boil it over a flow fire, and put 
it into pots, with papers tied over them, 
and keep them for ufe. 
Take a pint of rafpberries, bruife them 
in a jill of currants juice, put in a pound 
and a half of loaf fugar beaten, boil it over 
a flow fire, ftirring it all the time ’till it will 
jelly ; then pour it into your pots, put on 
papers dipped in brandy, and tie. papers 
over them. 
512. To make Raspberry Jam. 
513. To preferve Raspberries. 
Take the larged and faired rafpberries 
you can get-, to every pound of berries, 
put a pound and a half of double refined 
fugar beaten, put your fugar into a pan 
with a jill of currant juice to every pound, 
boil and fkim it clean then put in your 
rafpberries, let them boil, and keep them 
whole ; let your fyrrup be fo rich that it 
will hang in flakes upon your fpoon ; take 
them off the fire, fkim them well, and put 
them into in your pots. 
514. To make Raspberry Clear Cakes.’ 
Take two quarts of white currants, and 
one quart of red rafpberries, put them into 
a done jar and ftop them clofe, fet the jar 
in a pot of boiling water ’till they are enough; 
then put them into a hair fievc fet over a pan •, prefs out all the jelly, and drain it 
thro’ a jelly bag ; to every pound of jelly, 
take twenty ounces of double-refined fugar, 
boil it over a flow fire, fkim it well, and fill 
your clear cake glaffes ; then take off what 
fkim is on them, and fet them into the flove 
to dry •, when you find them hard on the 
upper-fi.de, turn them out upon fquares of 
glafs, fet them in again, and when they candy, 
cut them in fquares or what pieces you 
pleafe, and let them lay ’till they are hard, 
then putthemonfieves, and when thorough- 
ly dry, put them in boxes. You may do 
white rafpberries the fame way. 
515. To preferve Apricots Green. 
Take apricots before the ftones are hard, 
and that you can put a pin thro’ them, rub 
them with a coarfe wet cloth, and a little 
fait, ’till all the roughnefs is off; then put 
them into a pan with fpring water, cover 
them with vine leaves, and fet them over a 
How fire to keep hot ’till they are green, 
take them out of the water, weigh them, 
and take their weight in double refined fu- 
gar, dip your fugar in fpring water, and 
make your fyrrup *, when almoft cold, wipe 
your apricots, put them in, and boil them 
’till they look clear *, put your apricots in- 
to your pots •, boil your fyrrup, fkim it, and 
pour it on them ; fet them to cool, and co- 
yer them up. 516. To preferve Apricots, 
Take apricots before they be full ripe, 
{lone and pare them thin, weigh them, and 
take their weight in double-refined fugar i 
put in as much water to it as will wet it, 
boil your fyrrup, and fkim it kill no fkim 
ariie, when it’s near cold put in your apri- 
cots, and give them a boil ; take them in- 
to a bowl, pour your fyrrup over them, and 
lay fomething on them to keep them in the 
fyrrup kill the next day, then put them in- 
to a pan, boil them kill they lock'clear, and 
put them into your pots ; boil your fyrrup, 
kill it’s thick and clear, drain it tnro’ a 
piece of muffin, and fill your pots up with 
it, and when they are cold, paper them up 
for ufe : Be careful in taking the (tones out 
to keep them whole, and let them lay in 
fpring water kill you make your fyrrup 
which makes them of a paler colour. Break 
the dones, take out the kernels whole, and 
put them in cold water to take the fkins off, 
wipe, dry, and put them into your pots 
with your apricots. 
Take damfms before they are full ripe, 
wipe and pick them, take their weight in 
loaf i'ugar, and as much water as will wet it, 
boil and fkim it, and when cold, put in 
your damfms, and let them have a icald ; 
the next day fcald them again, kill they look 
clear, then put them into vour pots ; boil 
517. To preferve Damsins. and fkim your fyrrup ’till it’s thick, then 
drain it, fill your pots, and cover them up 
for ufe. You mult not let your damfins 
boil. 
Take full ripe barberries, ftrip them from 
the ftalks, and put to them their weight in 
fugar, and as much water as will wet it, 
boil and fkim it; then put in your barber- 
ries, let them boil ’till they look clear, and 
your fyrrup thick, then put them in pots, and 
when they are cold, cover them up for ufe. 
518. To preferve Barberries. 
Take full-ripe barberries, ft rip them off 
the ftalks, cover them up in a pot, and fet 
it in a pan of boiling water ’till they are 
foft, and pulp them through a hair fieve; 
take as much fearfed fugar mixed with the 
pulp as will make it into a light pafte, then 
drop them with a pen knife cn paper, glazed 
with a fmooth ft: me, and fet them within 
the air of the fire to dry j when they are 
dry, put them into a box, and keep them 
in a dry place. 
519. To make Barberry Drops. 
Take fix dear Sevile oranges, thelargcft 
O ’ & 
you can get, ferape the rhind with a penknife, 
put them in fpring water, and let them lay 
twenty-four hours, changing the water ; cut 
a round bit out of the (talk end, and fcoup 
the meat out with a little fpoon, tie them 
in cloths, and boil them in fpring water. 
520. To prefeYve Granges. fupplying them with boiling water as it 
wades away ; take fix pounds of double-re- 
fined fugar, and as much water as will wet it, 
boil and fkim it, when your oranges are 
tender, take them out of the cloths, t it 
them into the fyrrup, and let them have a 
boil, then ftand twenty-four hours ; then 
boil them ’till they look clear, and put them 
into a pot; boil your fyrrup ’till ids thick, 
and pour it upon them, and when they are 
cold put on a paper dipped in brandy, and 
tie another paper over, take the fkins and 
pippins out of the pulp, put to it half a 
pound of fugar, and boil it. 
521. To preferve Quinces. 
Take the larged full grown quinces, pare 
them, put them into water, cut them in 
quarters, and take out the cores, (if you 
would have any whole, you mud take out 
the cores with a fcoup,) take their weight 
in fugar with as much water as will make 
a fyrrup, boil and fkim it, putin your quinces 
and parings \vhen ic is cold ; fet them over 
a flow fire, covered with fynup, pound a 
bit of cochineal, tie it in a rag, put it into 
your pan, and prefs it to the fide with a 
fpoon ’till your quinces look red ; let them 
boil ’till they look clear, and the fyrrup 
thick, put them ‘n a pot, drain your fyrrup 
thro’ a piece of muflin, and when cold lay 
on a paper dipped in brandy, and tic ano- 
ther paper over them. Pare your quinces, put them in water, 
and coddle them ’till they are tender •, to 
every pound of quince, put a pound of loaf 
fugar, boil your fyrrup fkim it very well, put 
your quinces into it •, and boil them ’till they 
look clear, and when cold, cover them clofe up. 
> / 
522. To make Quinces White. 
523. Green Figs. 
Take green figs, nick them on the tops, 
put them in fait and water ten days ; make 
your pickle as follows,—putin as much fait 
into the water as will make it bear an egg, 
put in your figs, cover them with vine leaves 
and hang them over a flow fire, ’till they 
are green, then drain them, and put them 
into frefh warm water, fhifting them four 
times in two days, weigh them, and to every 
pound of figs, put a pound of double re- 
fined fugar, and as much water as will wet 
it, boil and fkim it, and put in your figs, 
well drained, feald them, and let them fland 
’till the next day, then boil them tiil they 
look clear, and your fyrrup thick, flrain 
your fyrrup, and put them up for ufe. 
Take the white figs when ripe, nick them 
in the tops, take their weight in fine fugar, 
and give them a good boil ; the next day 
boil them again, take them up, and put 
them into the pot you defign to keep them 
in; boil and fkim'your fyrrup, and flrain it 
over them. 
524. To preferve Ripe Figs. 525. To preferve Wine Sours. 
Take your wine fours, wipe, prick and 
weigh them ; take their weight in fine fu- 
gar, dip your fugar in water, and make it in- 
to a fyrrup, fkim it, and when it is near cold, 
pour it over your plumbs ; let them Hand 
kill the next day, and give them a gentle 
heat ; let them Hand a day longer, then heat 
them again, take the plumbs our, and drain 
them ; boil the fyrrup, and fkim it well ; 
then put the fyrrup on the wane fours, and 
when cold, put them into pots ; if the fkin 
flips, you may ciofe them with your fingers, 
tie a bladder ciofe over the top, and keep 
them for ufe. 
526, To prefervo White Pear Plumbs. 
Take’the fairefb pear plumbs you can 
get without fpots, gathered when they are 
aimoft ripe, let them Hand a day and a night 
before you preferve them ; wipe them with 
a linen cloth, and cut the Heins down the 
feams with a fharp knife, cut away a little 
of the ftalks, and to two pounds of plumbs 
put two pounds and a half of fine loaf fu- 
gar; clarify your fugar with the whites of 
two eggs ; take as much water as will co- 
ver your plumbs, let the fyrrup boil quick, 
and drain it into the pan you preferve in, 
boil and fkim it clean, then lay in your 
plumbs one by one with the learns down - 
wards, fet them on a How fire, and keep 
them in the hot fyrrup ’till the Heins break; 
T* T V turn them, and let them lay half a quarter 
of an hour in the fyrrup without boiling ; 
then make a quick fire, let them boil up, 
and-as the fkins rife, take them off, and 
ikim them •, then fet them on again, and 
continue doing fo ’till you fee the fyrrup 
thick, clear and white •, then take them up 
into a iilver diih one by one, and as you 
take them out of the pan, dole the feams 
with a lil er bodkin, and when they are almoft 
cold, put them into giaffes ; if your fyrrup 
do not jelly, let it boil again, pour now and 
then a laddie full on them ’till it’s hot, and 
keep the reft ’till it is cold to cover them. 
527. To preferve Morel la Cherries. 
'l ake your cherries, wipe them, wafh the 
ftalks, and cut a little off the ends ; to every 
pound of cherries put a pound of double 
refined fugar, wet with a pint of white cur- 
rant juice, and a glafs of brandy ; you mu ft 
allow apound of fugar for a pint of juice, fo 
make your fyncup, and fkim it; then putin 
your cherries, and when they have had a heat, 
take them, up into a bowl ; boil the fyrrup 
and pour it on them ; do fo three times, 
and when your cherries are enough, boil 
the fyrrup up higher, drain it on them, and 
when they are cold, put them in pots, co- 
ver them with a paper dipped in brandy, 
and tie them up dole. 
To every five pounds of cherries ftoned. 
£2B. To dry Cherries. put a pound of double refined fugar •, put 
the fugar firft into your pan with a very lit- 
tle water, then your cherries, make them 
fealding hot, then take them immediately 
out of the fyrrup, and dry them put them 
into the pan again, firewing pounded fugar 
between every layer of cherries, let them on 
the fire, and make them fealding; hot as be- 
r O 
fore ; which mu ft be done twice with the fu- 
gar then drain them from this fyrrup, and 
lay them fingly to dry in the fun, or in a 
ftove ; when they are. dry, throw them into 
a bafon of cold water, but take them out a- 
gain the fame moment, dry them with a 
cloth, and fet them into the hot fun or 
ftove, and keep them in a dry place. This 
is not only the beft way to give them a 
good tafte, but for colour and plumpnefs. 
529. To preferve Tellow - Amber Plumbs. 
Take your plumbs, wipe and prick them, 
to every pound of plumbs put a pound of 
double refined fugar, dipped'in water to 
make a fyrrup, put in your plumbs, let 
them have a feald •, the next day, boil them 
flow till they look clear, put your plumbs 
into your pots, boil your fyrrup, drain it, 
and pour it on ; and when they are cold, 
cover them up for ufe. 
530. To preferve Grapes. 
Take the largeft and bed graphs before 
they arc ripe, feald them in a thin fyrrup 
two or three days, then put them into da- rifted futrar, give them a good boil, and 
Ik m them ; put t em into *-oui pr-rs, drain 
your fyrrupover them, and when cold, cover 
them for ufe. 
To a pound of Honed gpoicberries, put 
a pound of double refined fugar, clip your 
fugar in water, and make a fyrrup of it •, 
then put in your gooft berries, and boil them 
till they be clear, and your fyrrup thick, 
put them into pots, and cover them up. 
5.3r. T p'efer'ue Gooseberries. 
532. To preferve Red Gooseberries. 
Take three pounds of fugar, and a gill 
of currant juice, and make a fyrrup of it; 
have ready picked four pounds of redgoofe- 
berries, put them into your fyrrup, and let 
them boil (lowly for a quarter of an hour, 
to keep them whole, put them in your 
pots for ufe, and cover them. 
Scald your fruit in fpnng water, till the 
Guns may be eafily peeled off, then ftone 
them at the head, adding to every pound, 
of medlars a pound of fugar, let them boil 
till the liquor becomes ropy, then take them 
-off the fire, and keep them for ufe. 
$9 pcZrv? Molars, 
534. Peaches in Brandy. 
Put your peaches into boiling water, but 
do not let them boil •, take them out, put 
them in cold water, then drain them, and 
put them in wide mouthed bottles; to six 
peaches, take half a pound of loaf fugar clarified, put it over your peaches, fill up the 
bottles with good brandy, ftop them clofe, 
and keep them in a cool place. 
535. To prefer ve Lemons. 
Cut a round bit out of the ftalk end of 
your lemons, and fcoup the meat out, put 
them into fpring water, and let them lay 
twenty-four hours, changing the water; 
then tie them up in cloths, and boil them 
in fpring water till tender ; to every lemon 
put a pound of double refined fugar, and 
as much water to it as will wet it and make 
a fyrrup ; then take your lemons out of the 
cloths, drain them, put them into your 
fyrrup, and let them boil; the next day 
boil them till they look clear, put them into 
your pots, let your fyrrup have a boil, and 
pour it on them, and when cold, cover 
them clofe with paper dipped in brandy. 
Boil the ftalks of angelica in v/ater ’till 
they are tender, then peel them, put them 
in warm water, and cover them, till they 
are very green, over a gentle Fire, lay them 
on a cloth to dry ; rake their weight in fine 
fugar, and boil it to a candy height with a 
little role water, then put in your ftalks, 
boil them up quick, and take them out in 
order to be dried for life. 
536. To candy Angelica. 
537. To candy Ginger. 
Take the faireft pieces, pare off the rfiind, 
and lay them in water twenty-four hours •, then boil double refined fugar to a candy 
height, and when almoft cold, put in your 
ginger, and flir it till its hard to the pan ; 
then take it out piece by piece, lay it near 
the fire, and then put it into a warm pan, 
tie it up clofe, and the candy will be firm. 
538. To candy Almonds. 
Blanch your almonds, throw them into 
fugar boiled to a candy height, and let them 
all together have a warm, keeping your al- 
monds ftirring to the end, that the fugar 
may flick clofe to them, take them out, and 
lay them to dry. 
Pare your oranges not over thin, but nar- 
row, throw them into water as you pare 
them off, boil them till tender •, then make 
a fyrrup of loaf fugar, boiled to a candy 
height, put your peels in, let them boil, and 
let them lay in the fyrrup two or three days ; 
then boil them again, take them out and 
lay them on a fieve to drain with the rhind 
upper-moft, then dry them by the fire or in 
a llove. 
539. To candy Orange Chips. 
540. To make Barley Sugar. 
Boil a fufficient quantity of barley in wa- 
ter, ftrain it thro’ a hair fieve, and let this 
decodtion be put into clarified fugar brought 
to the caramel, or laft degree of boiling 
then take the pan off the fire ’till the boil- 
ing fettles, and pour you; barley fugar up- 
on a marble Hone rubbed with oil, and as it cools and begins to grow hard, cut it into 
pieces, and roll it in what lengths you pleafe. 
541. To know when Sugar is at Candy-height. 
Take fome double-refined fugar, dip it 
in v/ater, and clarify it ’till it comes to a 
candy-height, flir it with a flick, and when 
it is at candy height, it will fly from your 
flick like flakes of.fnow, and ’till it comes 
to that height, it will not fly. You may 
ufe it as you pleafe. 
Take a pound of clear found pippins, pare 
them, take out the eyes, and throw them 
into fpring water ; take a pound of double 
refined fugar, a pint of fpring water, fee 
it on the fire, and put your pippins into it, 
and let them boil eight minutes ; then take 
them off to cool a little, and fet them on 
again, and let them boil as long as they did 
before •, do this three or four times, ’till they 
look very clear; then take the rhinds of two 
lemons, clip them like draw, and boil them 
’till they are tender ; boil up a fyrrup ’till 
it looks clear, putting in a fpoonful of le- 
mon juice ; take your apples up to drain, 
lay them upon your difh, pour on your fyr- 
rup, and lay your peel over them. 
542. To preferve Golden Pippins. 
543. To preferve Codlings. 
Put your codlings in a pan of water, ’and. 
fet them over a gentle fire, cover’d clofo 
with vine leaves, but do not let them boil j 
as they are doing, turn them, and when they are tender, peel off the fkins •, put 
them into your pan again, and cover them 
with leaves ’till they look green ; make a 
iyrrup of fine fugar, and when cold, drain 
your codlings, put them in, and let them 
have a fcald *, then take them out, put them 
into pots, boil your fyrrap, and pour it 
over them. 
544.. To make Black Caps. 
Take fix large apples, fcoup out all the 
cores, place them on a difh with their fkms 
on, grate a little fugar on them, and fet 
them in a hot oven ’till the fkins are a little 
black, and the apples tender •, when enough 
lay them on a difh, put a little rafpberry 
jam in the middle of the apples, and grate 
feme more fugar over them ; have ready two 
ounces of rice creed and drained, put to it 
a phi Is of white wine, a flick of cinnamon, 
and three fpoonfuls of cream, fweeten it to 
your tafte, and fet it upon the fire ’till it be 
it iff, then lay it in heaps with your apples, 
and ferve them up hot. 
545. To make Syrrup of Lemons. 
To a pint of juice put a pound and half 
of double refined fugar, fimmer it to a fyr- 
rup over a flow fire, flirring it often, after 
its fettled from the dregs, pour off the fyr- 
rup, and keep it in bottles for life. 
546. To make Shrub. 
'Take five gallons of brandy, five quarts 
of orange juice, four pounds of double re- fined fugar, mix’d all well together, till the 
fugar is diflbived, put it in a cafk, let it 
ftand till its fine, then draw it off. 
547. To make Syrrup of Mulberries. 
Take mulberries when they are full ripe, 
break them well with your hand, and drop 
them thro’ a bag •, to every pound of juice, 
put a pound of loaf-fugar beaten fine, put 
it to your juice, boil and fkim it well all 
the time its boiling- • when the fkim hath 
done rifing its enough, and when cold, bot- 
tle, and keep it for ufe. 
548. To make Syrrup of Cowslips. 
Take a quartern of frefh pick’d cowflips, 
put to them a quart of boiling water, and 
let them ftand all night •, the next morning 
drain it from the cowflips •, to every pint 
of water put a pound of loaf fugar, boil 
it over a flow fire, fkim it all the time its 
boiling, while no fkim rifes, then take it off, 
and when cold, put it into a bottle, and 
keep it for ufe. 
To a gallon of brandy, put five quarts 
of water, two dozen of lemons, two pounds 
of the bell; fugar, and three pints of milk ; 
pare your lemons very thin, lay the peels 
in the brandy to fleep twelve hours, and 
fqueeze your lemons upon the fugar ; then 
put water to it, and mix all your ingredi- 
ents together •, boil your miik and pour it 
in boiling, let it Hand twenty-four hours 
549. To make Lemon Brandy. v / 
then drain It thro’ a jelly bag, and If its 
not fine the firft time, drain it till it is fine. 
550. To make Black Cherry Brandy. 
Take a gallon of the be d; brandy, put 
in eight pounds of black cherries ironed, 
bruife the ftones in a mortar, and put them 
into the brandy, cover it clofe, let them 
fteep a month, drain it off, and bottle it. 
551. To make Ratifie. 
Take a quart of the bed: brandy, and a 
gill of apricot kernels, blanch and bruife 
them in a mortar with a fpoonful of brandy, 
put them into a bottle with your brandy, 
with a quarter of a pound of loaf fugar, 
let it ftand till it has got the tafte of the 
kernels, then pour it out into a bottle, and 
cork it clofe. You may put more brandy 
to your kernels, if you chufe. 
552. To make Lemonade. 
Scrape the rhind of a lemon, and juice 
of two, into a quart of fpring water, three 
fpoonfuls of capalare, and fweeten it to 
your tafte. 
553. To make Syrrup of Violets. 
Take violets and pick them, to every 
pound of violets put a pint of water, when 
your water boils put it to your violets, ftir 
them well together, let them infufe twenty- 
four hours, and drain them *, to every pound 
of juice put a pound and three quarters of 
loaf fugar beaten, ftir it ’till the fugar is 
diftblved, let it ftand two days, ftirring it three times a day *, then fet it on the fire to 
warm, and it will be thick enough. 
554. To make Orgeat. 
Take two ounces of mellon feeds, half an 
ounce of pompion feeds, half an ounce of 
Jordan almonds blanched, with a quarter 
of an ounce of bitter almonds, beat them all 
in a mortar to a pafte, fo as to leave no 
lumps, fprinkling it now and then with o- 
range flower water, to hinder it from turn- 
ing to oil •, when your feeds and almonds 
are thoroughly damped, put in half a pound 
of fugar, which is to be pounded with your 
pafte •, put the pafte into two quarts of wa- 
ter, and let it deep then put in a fpoonful of 
orange flower water, and pals the liquor 
through a draining bag, preffing the grofs 
fubdance very hard, fo as nothing may be 
left therein, put into it a glafs of new milk, 
put your liquor into bottles, and fet them 
in a cool place. 
555. T0 make a Paste to wafhyour Hand with. 
Take a pound of blanched bitter almonds, 
and beat them very fine in a mortar, with 
four ounces of figs, when it comes to a pade, 
put it into a gaily pot, and keep it for ufe. 
A little at a time will ferve. 
556. To make Orange Wine. 
Take ten gallons of water* and twenty 
pounds of fugar, boil it half an hour, fkim- 
ming all the time •, have ready the peels of 
an hundred oranges in a tub, fo thin pared that no white does appear; then pour on 
your boiling liquor, and keep it clofe *, you 
muft ufe none of the fkins or feeds, but pick 
the meat clean out, and when the liquor is 
blood warm, put it in, with fix fpoonfuls 
of new yeaft ; let it work two days, then 
put it into a veftel, with a gallon of white 
wine, and a quart of brandy ; let it ftand 
a month, then bottle it, putting a lump of 
fugar into every bottle. 
O j 
Take thirty gallons of water and fixty 
pounds of fugar, boil them together three 
quarters of an hour, flamming it very well, 
then put it into a tub and let it ftand ’till 
it be cold ; then put in eighteen pecks of 
cowflips, two dozen of lemons pared very 
thin, and put the fkinsinto the liquor ; then 
fqueeze the juice very'well out of the le- 
mons, put to it a gill of newyeaft, and put 
it into your liquor j let it be beaten in three 
times a day for three days together, then 
tun it into a barrel cowflips and all ; when 
it hath done working, bung it up clofefor 
three weeks, then bottle it j before to put 
good weight of fugar to it. 
557. To make Cowslip Wine. 
558. To make Gooseberry Wine. 
Take your goofeberries before they be 
over ripe, bruife them in a wood bowl, but 
not too fmall, left you bruife the feeds •, then 
meafure them, and to every gallon of bruifed 
berries, put two gallons of cold water, ftir them well together, and let them Hand a 
night and a day clofe covered ; then draw 
your liquor from your berries into a tub ; 
if it comes thick, you may ftrain it thro5 a 
bag; to every gallon of liquor, put two 
pounds of loaf fugar diffolved, ftir it well 
together, then put it into a barrel, and let 
it work two days •, then bung it up for a 
week, and draw it out of the barrel thro* a 
bag •, put the dregs out of the barrel, and 
wafh it out with a little of the liquor, and to 
every gallon of liquor add half a pound more 
fugar, ftir it w-ell together, and put it into 
the fame barrel again, bung it up for a 
month, then it will be fit for bottling. 
559. To make Currantberry Wine. 
Gather your currants full ripe, ftnp and 
bruife them, and to every gallon of the 
pulp, put two quarts of water, let it Hand 
in a tub twenty-four hours, then run it 
thro5 a hair fieve, and to every gallon of 
liquor, put two pounds of fine fugar, ftir 
it till it be well diffolved, then put it into 
a clean barrel, let it Hand two days, then 
draw it clear off, and put in half a pound 
more fugar to every gallon, ftirred in 
well to diffolve it, wafh your barrel, bung 
it up as clofe as you can, and let it Hand 
fix weeks, then bottle it; put a little fugar 
in every bottle When you bruife the ber- 
ries, take care that you do not bruife the 
feeds. 560. To make Raisin Wine. 
To every gallon of water, put five pounds 
of Malaga or Belvedere raifins, picked from 
the ftalks and pulled in two, let them fteep 
a fortnight, ftirring them every day.; then 
pour off the liquor, and fqueeze thejuice out 
of the raifins ; put the liquor into a barrel 
which will juft hold it, for it muft be quite 
full, and let it (land open ’till the wine hath 
done biffing or making the leaft noife, then 
O tD 7 
add a pint of French brandy to every two 
gallons, and flop it up clofe; let it Hand 
fix months before you bottle it, and do no.t 
draw it out too near the bottom of your bar- 
rel. January, February, or March are the 
beft times to make it in, becaufe the fruit 
is new. 
561. To make Birch Wine. 
To-every gallon of birch water, put two 
pounds of loaf fugar, boil and fkim it, and 
when it’s cold put on a little yeaft, and let 
it work a night and a day in the tub ; fmoak 
your barrel with brimftone before you put 
it in ; put a little ifinglafs into a pot with a 
little of the wine, and let it ftand within 
the air of the fire all night; take the whites 
of two eggs, beat them, and pur them into 
the barrel with your ifinglafs, ftir it about, 
bung it up, and let it ftand two months 
before you bottle it. 
Gather elder berries ripe and dry, pick 
562. To ?mike Elder Wine. and bruife them with your hands, and flrain 
them ; then fet the liquor in earthen veffels 
a day to fettle, and to every quart of juice 
put three pints of water, and to every gallon 
of this liquor put three pounds of fugar; fet 
it in a kettle over the fire, and when it is at 
boiling, clarify it with the whites of four 
eggs, let it boil an hour, and when it’s almoft 
cold, work it with ale yeafl; then tun it, 
and fill the veffel with the fame liquor as it 
works out ; if the veffel holds about eight 
gallons, the wine will be fine in a month’s 
time, and fit to bottle j and it will be fit to 
drink in two months. You may add to 
every gallon a pint of mountain wine. 
Pull the italics, bruife the cherries, with- 
out breaking the ftones, prefs them hard 
thro’ a hair bag, and to every gallon of li- 
quor, put two pounds of fugar •, fill your 
veffel, and let it work as long as it makes a 
noife, then flop it up for fix weeks, and 
when fine, draw it off into dry bottles, put- 
ting a lump of lugar into every bottle ; it 
will be fit to drink in three months. 
£62. “To make Cherry Wine. 
4. cto make Balm Wine. 
Take a ftrike of balm leaves, put them 
in a tub, and pour eight gallons of fcakling 
hot water upon them, let it ftand all night, 
then run it thro’ a hair fieve, and put to 
every gallon of liquor, two pounds of loaf 
fugar, ftir it very well ’till the fugar is dif- folved, put it into a pan, with the whites of 
four eggs beaten, when the fidm begins to 
arife, take it off, let it boil half an hour, 
and keep fkinruning it all the time ; then 
put it into the tub, and when cold, put a 
little new yeaft upon it, and beat it in every 
two hours, fo work it for two days -, then 
put it into a barrel, bunged up clofe, and 
when fine, bottle it. 
565. To make White Currant Wine. 
Take your currants when they are full 
ripe, ftrip and break them with your hands 
till you break all the berries, - and to every 
quart of pulp, put a quart of water, mix 
them well together, and let them ftand all 
night in your tub •, then ftrain them thro’ a 
hair fieve, and to every gallon of liquor, 
put two pounds and a half of double re- 
fined fugar j when your fugar is diffolved, 
put it into your barrel, difiblve a little ifing- 
lafs, and put it in; to every four gallons, 
put in a quart of mountain wine, then bung 
up your barrel, and when fine, draw it off, 
and wafh out your barrel with a little of 
your wine, and drop the grounds thro’ a 
bag •, then put it to the reft of your wine, 
and put it all into your barrel again-, to 
every gallon put half a pound more fugar j 
let it ftand a month, then bottle it. 
566. To make Apricot Wine. 
Take twelve pounds of apricots when 
near ripe, wipe them clean, and cut them in pieces-, put to them two gallons of wa- 
ter, and let them boil rill the liquor is 
drong of the apricot favour i then drain 
the liquor thro’ a hair deve, and put to 
every quart of liqpor, dx ounces of fine 
fugar, boil it again, fkim it, and when the 
fkim hath done riling, pour it into an earthen 
pot the next day bottle it, putting a lump 
of fugar into every bottle. 
Boil fix gallons of fpring water a quarter 
of an hour, and let it Band till its blood 
warm, put in twenty - four pounds of 
malaga raifins, picked and fhread, with a 
ftrike of red’ fage fhread, and a gill of ale 
yeaft, ffcir all well together, and let it Hand 
in a tub covered fix days, Birring it once a 
day ; then drain it off, put it in a fmall bar- 
rel, and let it work three daysthen flop 
it up, and when it hath flood fix days, put 
in a quart of canary ; when its fine, bottle 
it. 
567. To make Sage Wine. 
568. To make Damsin Wine. 
To four gallons of water, put fixteen 
pounds of malaga rafins, and half a peck 
of damfins into a tub, cover it, and let it 
dand fix days, dir them twice every day, 
then draw off your wine ; colour it with the 
juice of damfins fweetened with fugar *, tun 
it into a wine veflel for a fortnight bunged 
up, then bottle it. 569. To make Quince Wine. 
Take twenty large quinces gathered when 
dry, wipe them clean with a coarfe cloth, 
then grate them as near the core as you can, 
but do not grate in any of the core ; then 
boil a gallon of fpring water, and put your 
grated quinces to it, let it boil gently a 
quarter of an hour; then drain the liquor 
into an earthen pot; and to every gallon of 
liquor put two pounds of fine loaf fugar, 
flir it till your fugar is diflblved, cover it 
clofe, and let it (land twenty-four hours, 
then bottle it; take care none of the fedi- 
ment goes into the bottles. Your quinces 
muft be full ripe. 
570. To make Mulberry Wine. 
Gather your mulberries when they are 
full ripe, and beat them in a marble mor- 
tar; to every quart of berries, put a quart 
of water ; when you put them into the tub, 
mix them very well, and let them Hand all 
night; then (train them thro’ a fieve, and 
to every gallon of liquor, put three pounds 
of fugar, when your fugar is diflblved, put 
it into your barrel ; take two pennyworth of 
ifinglafs, pulled in pieces, diftolve it in a 
little of the wine, put it into your barrel, 
and ftir it about. You muft not let it be 
over full, nor bung it too clofe up at firft; 
let it in a cool place, and bottle it when fine. 
Take blackberries when they are full ripe, 
571. To make Blackberry Wine. 195 
bruife them, and put to every quart of ber- 
ries, a quart of water, mix them well, and 
let them Hand all night; then (train them 
thro’ a fieve, and to every gallon of liquor, 
put two pounds and a half of fugar; when 
your fugar is diffolved, put it into your bar- 
rel, infilling in a little ifinglafs, ftir it about, 
bung it up for fix weeks, and then bottle it. 
572. make Elder Flower Wine. 
To twelve gallons of water, put thirty 
pounds of loaf fugar, boll it half an hour, 
fkim it well all the time, let it ftand till near 
cold, then put in three fpoonfuls of yeaft, 
when it works, put in two quarts of bloflbms, 
picked from the ftalks, ilir it every day till 
it hath done working, then ftrain it, and 
put it into a veflel, bung if clofe, let it ftand 
two months, then bottle it. 
To three gallons of water, put fix pounds 
of loaf fugar, boil the fugar and water to- 
gether half an hour, fkim it as the fkim a- 
rifes, and let it ftand to cool j beat up three 
ounces of fyrrup of betony, with two fpoon- 
fuls of ale yeaft, mix it well together, then 
take a peck of gilliflowers, cut from the 
ftalks, put them into the liquor, let them 
work three days covered with a cloth, ftrain 
it, and put it into a calk for a month, ’then 
bottle it. 
573- make Gilliflower Wine. 
574- 7* make Strong Mead. 
Take fix gallons of water, four pounds of fugar, a quart of honey, two rafes of 
ginger, a fprig of iweet-briar, and the whites 
of four eggs beat, mix all well together in 
a pan, and boil them half an hour, ikim- 
ming it all the time ; then put it into a tub, 
and when blood warm, put to it two fpoon - 
fills of new yea it, the juice and rhinds of 
five lemons; let it frand three days, then 
put it into a barrel fit for it, bung it up, 
and in ten days you may bottle it. 
Take fix gallons of fpring water, and 
when its hot, diflblve into it fix quarts of 
honey, and two pounds of loaf fugar; boil 
it half an hour, fkimming it a i the time, 
pour it into a Hand, and fqueeze in the juice 
of eight lemons and four rhinds, four rales 
of ginger, and a fprig of Iweet-briar ; when 
its almoft cold, put in a gill of ale yeaft; 
put it into a calk ten days, bunged up, then 
bottle it. 
575. To make Small Mead. 
Take a peck of poppies well picked from 
the feeds, put to them half a gallon of the 
beft annifeed water, a gallon of brandy, a 
pound of raifins of the fun floned, cinna- 
mon, cloves, mace, ginger, and nutmeg, 
of each a quarter of an ounce, beat them 
fine in a mortar, and put them to the liquor 
in an earthen pot, ftir them all well toge- 
ther, and let them ftand four days clofe 
'To make Surfeit Water. covered ftir them twice a day, then drain 
it thro’ a flannel, and bottle it. 
Pare your cittrons thin, and dry the peels 
in the fun, then grate the white part till 
you come to the pulp, put the g-ated into 
a cold ftill, and diftil as much of that Ample 
water as you can draw off good, with a 
quick fire ; in the mean time", put a pound 
of the dried peels into a quart of the beft 
brandy, when they are foaked enough, put 
to every quart of that liquor a quart of me- 
deira wine, then diltill the brandy, wine, 
and peels in a cold ftill, and put a pint of 
the Ample water to a quart of the ftrong 
water •, make fyrrup of double refined fugar, 
to every pound of fugar, put three pints of 
water, and the whites of three eggs beaten-, 
let it boil, then paft it thro’ a jelly bag, ’till 
its very fine •, put a jill of this fyrrup to 
every quart of the mixed water, and to 
every quart, put a bit of allum as big as a 
pea ; when its clear, rack it off into bottles, 
and put into every bottle fome of the cit- 
tron flowers. 
577. To make Barbadoes Water. 
Take rue, rofemary, balm, carduus, fcor- 
dium, marrygold flowers, dragons, goats 
rue, mint, of each three handfuls; roots 
of mafter wort, angelica, butterbur, and 
pioney, of each fix ounces j fcorzonera. 
578. 'To make Plague Y/ater. three ounces, proof fpirits, three gallons •, 
macerate, diftlll and make it up high proof. 
579. To make Tar Water. 
Pour a gallon of cold water on a quart of 
tar, mix them very well with a ftick, and 
let it ftand forty-eight hours, for the tar to 
fink to the bottom ; then pour off the clear 
water, and keep it in bottles well corked 
for ufe. Take a jill morning and night, 
faffing two hours both, before and after, hold- 
ing the noftrils till you drink, and it will 
not be offenfive. 
Take pippins, or any other apples 
that are of a watery juice, when they 
are ripe, prefs or pound them, and fqueeze 
them in a hair bag, put the juice up in a 
calk, feafoned with a rag dipped in brim- 
ftone tied to the end of a ftick put burn- 
ing into the bung-hole, and when the fmoak 
is gone, wafh it with a little warm liquor that 
has run thro’ a fecond {training of the murk 
or hufk of the apples. 
580. T0 make Cyder. 
581. To make Perry, 
Take pears of a vinous juice, fuch as 
the goofeberry pear, horfe-pear, the red and 
white, the john, the choke pear, and other 
pears of the like kind, the reddeil of the 
Jort, let them be ripe, grind them as you 
do apples for cyder, and work it off in the 
fame manner. If your pears are of a fweet 
tafte, mix a few crabs with them. 582. To make Verjuice. 
Having got crabs as loon as the kernels 
turn black, lay them on a heap to fweat, 
then pick them from the ftalks and rotten- 
ne!s ; ftamp them to malh in a long trough 
with damping beetles ; make a bag of coarie 
hair-cloth, as fquare as the profs, fill it with 
the damped crabs, and being well prelfed, 
put the liquor up in a clean veflel. 
583. To make different Sorts of Tarts. 
If you bake in tin patties, you muft but- 
ter them, and put a little cruft all over, 
becaufe of taking them out ; if in china or 
glafs, no cruft but the top one ; lay fine fu- 
gar at the bottom, then your plumbs, cher- 
ries, or any other fort of fruit, and fugar at 
top, then put on your lid, and bake them 
in a flow oven. Minced pies muft be baked 
in tin patties, becaufe of the taking them 
out, and puff-pafte is beft for them. For 
all fweet tarts the beaten cruft is the beft ; 
but do as you pleafe. As to preferved tarts, 
only lay in your preferved fruit, put a very 
thin cruft at the top, and let them be baked 
as little as pofiible i but if you would make 
them nice, have a large patty, the fize 
you would have your tart, make a fu- 
gar cruft, and roll it as thin as a half-penny, 
butter your patty, and cover it •, fhape your 
upper cruft on a hollow thing on purpofe, 
the fize of your patty, and mark it with a 
marking iron for that purpofe in what fhape you pleafe, to be hollow and open that you 
may fee the fruit thro*, then bake your 
cruft in a very flow oven, not to difcoJour 
it, but to have it crifp •, when the cruft is 
cold, very carefully take it out, fill it with 
what fruit you pleafe, and lay on the lid. If 
the tart is not ear, your fweetmeat is no 
worfe, and it looks genteel. 
584. Rules for Roasting and Boiling 
You muft put frefn meat into the water 
boiling hot, and your fait meat, when the 
water is quite cold, unlefs you think its not 
faked enough for the putting it into the 
hoc water ftrikes in the fait. Veal, lamb, 
and chickens, boil much whiter in a linnen 
cloth, with a little oat-meal or milk in the 
water. A leg of mutton of eight pounds 
weight, will take two hours boiling. A 
middling fized leg of lamb, an hour and a 
quarter. A thick piece of beef of fpurtecn 
pounds weight will take two hours and a 
half after the water boils; but all kinds of 
meat take more boiling in frofty weather ; 
the bell rule is, to allow a quarter of an 
hour to every pound, half roaft all your meat 
for fricafey?, or elfe ftewing them too long- 
on the fire will make them hard. When 
you drefs mutton or pigeons in blood, al- 
ways wring in fome lemon juice to keep it 
from changing. When you grill any thing, 
let it be over a ftove of charcoal, it makes 
Meat. it eat Tweeter and fhorter, turn your meat 
very often. When you broil fowls or pige- 
ons, take care your fire is clear, and never 
bade any thing you broil, for it only makes 
it fmoaked and burnt ; mutton and pork 
flakes mud be often turned ; beef, not till 
one fide is near done. 
201 
585. To recover Butter when its turned to 
Oil. 
Take a fauce-pan with a little water and 
flour, and let it boil, then pour in your 
oily butter leifurely, flirring it at the fame 
time. 
F X N I S. A DINNER in JANUARY. 
FIRST COURSE. 
1. A Pike. 
2. Stewed Oyftcrs, 
3. A Boat. 
4. Scotch Collops. 
5. Bacon. 
6. Gravy Soop. 
7. Boiled Chickens. 
8. Calf’s Foot Pye, 
9. A Boat. 
10. Pork Grifkins. 
11. A C hine of MuttonJ SECOND COURSE. 
1. A Fricafey of Rabbits. 
2. Oranges. 
3. Apricots. 
4. Cranberry Twirt. 
5. Potted Hare, 
6. Lemon PofTets. 
7. Lobfter. 
8. Cheefe Cakes. 
g. Wine Sours. 
10. Quinces, 
u. Wild Ducks. A Supper for January. 
1. Boiled Fowls. 
2. A Tanfey. 
3. Cherries. 
4. Woodcocks. 
5. Calf Tongues,' 
6. Oranges. 
7. Lobfter. 
8. Apples with Rice* 
9. Wine Sours. 
10. Afparagus, 
11. Lamb, A Dinner in February. 
FIRST COURSE. 
i. Salmon and Smelts. 
2. Boiled Fowls and Oyfter Sauce 
3. A Boat. 
4. Jugged Hare. 
5 Vermiceily Soop. 
6. Fricafeyof Pig’s Feet and Ears, 
7. A Boat. 
8. Puddings. 
9. Surioin of Beef, SECOND COURSE. 
1. Sweetbreads. 
2. Cullard. 
3. Cherries. 
4. Ambafiador Cream, 
5. Jellies 
6. Stewed Apples. 
7. Apricots green. 
8. Tarts. 
9. Partridges. A Supper in February. 
1. Scotch Collops. 
2. Stewed Oyfters 
3. Quinces 
4. Partridges 
5. Syllabubs 
6. Spinage and Eggs 
7. Cheel'e Cakes 
8. Minced Pies 
9. Wild Ducks. A Dinner in March. 
FIRST COURSE. 
1. Stewed Tench. 
2. Boiled Tongue. 
3. A Boat 
4. Veal A-la-dabs 
5. Almond Soop. 
6. Pigeon Pie 
7. A Boat 
8. Wild Duck. 
9. Turkey Roafted.’ SECOND COURSE. 
1. Woodcocks 
2. Orange PofTet 
3. Cheefe Cakes 
4. Apricots 
5. Sweetmeats 
6. Wine Sours 
7. Currants 
8. A Trifle 
o, A Roafted Pig. A Supper in March. 
1. White Fricafey of Chickens. 
2. Fritters 
3. Walnuts in Sack 
4. Larks 
5. Jellies 
6. Lamb Stakes 
y. Cuftard 
S Buttered Crab. 
9. A Capon roafted. A Dinner in 
FIRST COURSE. 
1. Salmon. 
2. Calf’s Head Halh. 
3. A Boat. 
4. Hunters Pudding. 
5. Mufhroom Soop. 
6. Beef Stakes. 
7. A Boat. 
8. Stewed Pigeons. 
9. A Chine of Lamb*. SECOND COURSE. 
1. Roaft Chickens. 
2. Afparagus. 
3. Rafp Cream 
4 Hot Lobfter. 
5. Syllabubs. 
6. Fricafey of Tripe. 
7. Tart. 
8. Artichokes. 
9. Ducks. A Supper in April. 
1. Veal Olives. 
2. Road Chickens. 
3. Flummery. 
4. Afparagus. 
5. Sweetmeats. 
6. Goo er Wafers 
7- Curds. 
8. Fried Trout. 
9. A Leveret. A Dinner in May. 
FIRST COURSE. 
1. Bread of Veal Ragoo, 
2. A Boat. 
3. Beans. 
4. A Goofe. 
5. Calf’s Foot Pudding 
6. Boiled Chickens. 
7. Colli flower. 
8. A Boat. 
9. A Ham. SECOND COURSE. 
1. Pigeons and Afparagus. 
2. Danilins. 
3* Flummery 
4. Cray Fifla. 
5. Prelerv’d Oranges 
6. Potted Veal. 
7. Curds. 
8. Tart. 
9. Rabbits. A Supper for 
1. Lamb Fried. 
2. Rhenifh Cream. 
3. Cherries. 
4. Fried Trouts. 
5. Green Apricot Tarts. 
6. Afparagus. 
7. Wine Sours. 
8. Shenel. 
9. Tame Ducks. A Dinner in June. 
FIRST COURSE. 
1. Mackarel. 
2. Turnips. 
3. Kidney Beans. 
4. Veal Olives. 
5. Afparagus Soop. 
6. Boiled Rabbits. 
7. Coiliflower. 
8. Carrots. 
9. A Rump of Beef. SECOND COURSE. 
1. A Leveret. 
2. Strawberries. 
3. Rhenifh Cream. 
4. Peas. 
5. Currant PofTets, 
6. Artichokes. 
7. Shenell. 
8. Wine Sours, 
9. Ducks, A Supper in Jane, 
1. Veal A-la dabs. 
2. Strawberries. 
3. Hedge-Hog. 
4. Soals. 
5. Currant Poflets. 
6. Sweetbreads. 
7. Flummery. 
8. Cherries. 
9. A Neck of Venifon. A Dinner in July. 
I ABret.T?!?;;/.Turk,Pouts 
2. Sweetbreads brown. 
3. Hedge-Hog. 
4. Boiled Chickens. 
5. Cherries. 
6. Jellies and Pine-Apple 
7. Codlings. 
8. Forced Artichokes. 
9. Flummery, 
10. Green Goofe Pye. 
11. Sham Melon. 
12. Dried Sweetmeats 
iq. Strawberries 
14. A Ham. 
15. Curds. 
16. Pea-. 
17. Rafpberris. 
18. Currant Poflcts and 
Pine-Apple. 
19. Currant Jelly. 
20. Boiled Rabbits. 
2r. A Triffle. 
22. Beef Olives. 
23. A Haunch ofVemfon A Supper in July. 
j Boiled Chickens 
? Cray Fifn 
3 Jelly 
4 Codling Tart 
5 Cherries 
6 Currant Toilets 
y Strawberries 
8 Peafe 
9 Flummery 
10 Ducks 
11 Goofeberry fool 
12 Wet Sweetmeats 
15 Chocolate Cream 
14 Mutton Maintelow 
1 5 Curds 
16 Artichokes 
17 Currants 
13 Currant PoiTets 
19 Rafps 
20 Cold Tongue 
21 Hand of thirds 
32 Solomongnndy 
23 Roald Rabbets A Dinner in Augufl. 
FIRST COURSE. 
1. Stewed Eels. 
2. Boiled Chickens. 
3. Roots 
4. Mutton Collops. 
5. Olive Pie. 
6. Green Peas Soop. 
7. Turkey Pouts larded. 
8. Palates white. 
9. Currant Jelly. 
10. Bacon. 
11. A Neck of Venifon* SECOND COURSE. 
1. Ruffs and Reifs. 
2. Orange Poffet. 
3. Quince. 
4. Sweetmeat Tarts? 
5. Collar’d Pig. 
6. Cuftard in Egg-Shells. 
7. Sturgeon. 
8. Almond Cheefe-Cakes. 
9. Oranges. 
10. Bacon and Eggs made of Flummery. 
11. A Guinea-Hen. A Supper for Augufl. 
1 Bread of Veal ragoo’d white. 
2 Peach Tart 
3 Quinces 
4 Road Pigeons 
5 Collar’d Bread of Muttc 
6 Lemon Pofiets 
7 Sturgeon 
8 StevA d Oyfters 
9 Dam fins 
10 Apple Fritters 
11 Hare A Dinner in September. 
FIRST COURSE. 
1 Boiled Turkey 
2 Oyller Loaves 
3 Kidney Beans 
4 Sham Goofe 
5 Stewed Cucumber 
6 Boiled Tongue 
7 Colliflower 
8 Bumbais 
9 Jiggit of Mutton roafted SECOND COURSE. 
1 Fricafey of Chickens white 
2 Partridges roafted 
3 Apricots 
4 Apple Fritters 
5 Fit ft ot Fggs 
6 Stewed Mufhrooms 
7 Wine Sours 
8 Hot Lobller 
9 Wild Ducks A Supper in September. 
1 Veal in Vale. 
2 Boiled Chickens. 
3 Green Limes. 
4 Broiled Pigeons. 
5 Cuftards in Egg Shells, 
6 Efcallop’d Oyfters. 
7 Apricots. 
8 Stewed Mulhrooms, . 
9 Turkey Pie. A Dinner in October. 
first course. 
1. Pudding Sauce. 
2. Sham Turtle. 
3. Poiverade Sauce. 
4. Puddings. 
5. Pickles. 
6. Mutton Maintelow. 
7. Cray Fifh Soop 
8. Whiteing fkinncd and broiled. 
9. Apple Sauce. 
10. Fricafey of Rabbits white. 
11. Fifh Sauce. 
12. Leg of Pork readied. 
13. Butter. SECOND COURSE. 
1. Cherries. 
2. Moor Game. 
3. Green Limes. 
4. Minced Pies. 
5. Bread Sauce. 
6. Plover. 
7. Jellies. 
8 Snipes. 
9. Currant Jelly. 
10. Buttered Crab. 
11. Apricots. 
12. A Hare. 
13. Wine Sours. A Supper in O&ober. 
i. Whiteing (kinned and broiled. 
2. Partridge. 
3. Cheefe Cakes. 
4. Sweet-breads fricafied. 
5. Jel y turned out. 
6. Mutton Collop. 
y. Tarts. 
8 Plover. 
9. A Plate roafted. A Dinner in November. 
FIRST COURSE. 
1. Cod’s Head. 
2. Veal in Vale. 
3. Boat. 
4. Boiled Partridges, Sellery Sauce. 
5. Cherry Pudding. 
6. Efcalop’d Oyfters. 
7. Boat. 
8 Bread of Mutton carbonaded, 
9. Yenifon Patty. SECOND COURSE. 
1. Wood Cocks. 
2. Solomongundy. 
3. Cards. 
4. AmbafTador Cream. 
5. Orange Poffets. 
6. Tart. 
7. Cuftard. 
8. Collar’d Ecds. 
9. Teak A Supper in November. 
1. Boiled Turkey. 
2. Wood Cock. 
3. Lemon Cream. 
4 Smelts fryed. 
5. Orange Pye. 
6. Stewed O ,’fters. 
7. Rhenilh Cream. 
8. Larks. 
9. Wild Ducks. A Dinner in December. 
1. So.>p Filh. Rcrr. Phcalant. 
2. Boiled Chickens. 
3. Oranges. 
4. Sweetbreads. 
3. Shencl. 
fc. Oylter I oaves. 
7. Ambaffador Cream. 
8. Jell s. 
o. Bacon and Eggs. 
10. Woodcocks. 1 i.Winefours 
12. Teal. 13. Cheefecakes,. 
14. Puddings 15. Limes. 
10. Cherries. 
ry. Mutton Chops. 
18. Dry Sweetmeats. 
19. Veal Olives. 
20. Danilins. 21. Apricots. 
22. Tart. 23. Partridges. 
24. Rhcnifh Cream. 
25. Ham. 26. Stewed Pigeons 
27. A Handful of Cards. 
28. JelPes. 29. Strawberries 
30. A Turkey, 31. A Trifle 
32. A Hare Pie. 
33. Quince. 34. Palates. 
35. So op Fifli, Ren:. Vcnifon, A Supper in December. 
1. Tailed Turkey, 
2. Woodcocks. 3. Cuftard. 
4. Shewed Oyfters. 
5. Wincfours, 6. Tanfey. 
7. Apricots. 8. Pullets. 
9. Quince. 10. Teal. 
11. Walnuts in Sack. 
12. Veal Olives. 
13. Fpicafey of Iges. 
14. Puffs. 15. Sturgeon. 
16. Cupid’s Hedge-hogs. 
, 17. Sweetmeats. iS.l’runellos 
10. Cold Tongue. 
20. Candid Ginger. 
21. Piftacboes. 22. Cherries 
23. Fricafeyof Chickens whitafc 
24. Hen's Neff. 25. Partridge 
26. A Wild Duck. 2.7. Orang 5 
23. Syllabubs. 29. Hamlins. 
51. Orange Pye. 
32. Cheeie-Cakes. 
33. Palates. 34. Currantjclly 
34. Snipes. 
35. A Nevk of Venifon. INDEX. 
Page. 
Anchovies to hup 28 
Artichoke hoi toms to 
(ricajey — 8 8 
~ Bottoms to dry i 27 
Apricots to keep — 1 I O 
—~—— to pnj'trve green 1 72 
«■ to pt cierase ] 7 3 
Ajporagus to boil •— 128 
Almond', to cci/icty 182 
* "Jumbals to make 11, 7 
Angelica to candy l 8 1 
Page. 
B-ns to make ——- 155 
Bread, French to make 156 
Bifaiits, cnonfou to make I 57 
Blaught menge to make 162 
Bacon and Eggs 163 
Barley Sugar, to male I 8 
Black caps, to male 184 
Brandy Lev:on 185 
black cherry 186 
rat fa —■ ibid 
Butter to re tenser 201 
B 
O D S hca ■ to boil r 8 
—— to crimp i 9 
" - to few ibid 
zoons to fry ibid 
———- tail to boil ibid 
Carp brown to few 20 
while to Jtew ibid 
to broil ibid 
—— to boil 2 r 
Cockles to pickle 2J 
Crab jham, to make 2 g 
Calf's feet to fry 49 
feet to collar 50 
--- head hajh ibid 
Collops Scots to make 5 1 
Scots white to- make 52 
Scots chopped to make 
Capons to roofi . 6l 
Chickens to boil 64 
to roajl ' ibid 
to force ibid 
Cyder to make 19S 
S' 1 • t 
c 
1} R0 7 H for a fck p erf on 
to make 1 o 
—of mutton I 2 
Barbels to few - 23 
to broil * 24 
JieeJ rump to few 37 
-—— b'ifket to fUw ibid 
fur loin to force 38 
round to bod —• ibid 
• uh mes ibid 
• _/. nkes to drtfs 39 
——— A-la-mode - ibid 
• Dutch to make ibid 
• to collar ——— 40 
• to pot 92 
Bad rks neart to bake ibid 
Bubble and Squeak to make 9! 
Bro. oli to bed I 129 
J-arb erries to p chle 137 
—to pre/cr-ve 174 
drops to make ibid 
Bc\t rout to fukit 138 INDEX. 
Chickens to broil 65 
• to fry —— ibid 
to Jricajey 86 
to fncajey brown ibid 
Charrs to pot 93 
C‘-amberries keep for tarts I 1 o 
Cucumbers Hewed 12 5 
Cabbage to force \ 26 
or tprbuts to boil I 28 
■ ■ to pickle while 139 
to pit kle red I 4.0 
to few rtd 124 
Carrots to bail I 29 
Collifowers to boil ibid 
■ - to pickle 13 6 
to pickle red 137 
Coalins to pickle 133 
like mango ib.d 
Catchup walnut to make 144 
mijhroom ibid 
rich I 4 3 
Chtefe cream to mak: 14 3 
■ ■ fipcoat ibid 
—— Sage 146 
Cleefe Cukes almond 147 
—.— Rice ibid 
curd 148 
. 11. orange ibid 
Cupard almond 14^ 
Curds cream I 49 
Creates fagoo ibid 
—— lemon 16: 
lemon yellow 162 
r rhenijh —— 16 3 
, chocolate ibid 
—. - apple —— ibid 
quince 164 
ambaff&dor ibid 
Cake plumb —— 149 
—Seed 150 
Cake JeeJ light sb:d 
——- pound 11; I 
teeing, for —— ibid 
JQueen ibid 
little plumb ib d 
gltiger 152 
Yarm - 15 3 
— Shrew fieriy 1 54. 
fugtr ,5- 
bfcult ibid 
common —— 136 
to keep all year ibid 
rafpherry clear I 7 « 
Cracknels to make 1 34 
C> During red to make 137 
g’ een to make 1 $8 
Cupid s hedge hogs r 1; 3 
Cards to make I 66 
Cherries morel la to pre/one 
— to d'y ibid 
Cod.ms to preferwt 163 
D 
UC K S to ronjl 6 $ 
,c toil (6 
Duellings a-la n ode i'O d 
Din ks wild to 10.'ll 
to drefs ibid 
Dotterels to roof So 
Dam fins to keep for tarts 109 
Daerfirs to pf fje> <ve 173 
D urn pints plumb tiO 
drop to moke ibid 
1— i ■ ~ ■ appie 121 
£ E L S to boil 2 I 
to Jpitch cock fold 
. to collar 2 > 
E INDEX. 
Eggs, a fricajey cf 87 
africfy white c/'ibid 
with (ndi'Ve 89 
faffed to make sb;d 
in mccnjhine to make 90 
with juice of for rel ibid 
■ with amho’vies ibid 
——— amklet to make of ibid 
-■ 1 with fpinage 91 
Egg to make as large as (lx 
-- ibid 
- to make a nef of 166 
fiff RAVY brawn to make 3 
- while 6 
Gocfe fham to make 54 
to roaji »»—’•-»- 66 
to I oil .... ■— 67 
• to dry ibid 
a-la-mode • ib:d 
green to roaji 68 
—— wild to roaji ~6 
- giblets to few ibid 
Guiniy hen to-roa'l 7 > 
Goofeben ies keep for tarts JO9 
- red to preferase 180 
- topreferaje 180 
G 
F 
Jl Founder sto drefs 25 
Fijb balls to make 3 2 
Fijh when in feafon 34, 33, 
36. and 37 
Forcemeat balls to make 5 2 
Fowls to boil 61 
—to broil . ibid 
to roaji •——— ibid 
- to boil with /cilery 6 2 
• a-la praife ibid 
—to h'iJJo 63 
Figs to keep all the year 110 
' green to prefr-ve 176 
r pe to preferase ibid 
Ft itiers parjnip to snake 130 
apple ibid 
drop ibid 
-oat-real J5l 
royal ibid 
- Jkirret I 3 2 
Frs.set, baton to make ibid 
cyfler or a,case ibid 
T< nr,el to purie - *4C 
Fil m meet calf 's feet 164 
———— burtjhorn 1 £3 
Jool to make 159 
Grapes to keep 11 o 
to prefei *ve 179 
Gerkins to pickle I 38 
Ginger bread red 1 5 2 
another ibid 
Ginger to can y *— *8 t 
LJODGE Podge to make i 3 
Haddocks to dr eft 30 
' Herrin?s to fry 33 
■ to broil ibid 
i to bake —— 34 
Ham to fait 55 
Hern to roaji ——— 80 
d eath Cock to flew ibid 
Hare to roaft SI 
with fkin on 82 
to make ci-vct of 83 
to dr eft Swfs way i d 
IuSS -b - d 
petted to make QZ 
Hdyhuds to pickle 136 
Hedge Hcg to make *39 
H INDEX. 
AC K to fry 25 
.7 Indian pickle to make 141 
Jelly calf s foot 168 
hurtjhorn ibid 
- ribband ibid 
Cray fijh* 169 
———« currant ibid 
• of pippins 170 
—— of bullies ibid 
Jam of bullies 171 
■ rafpberry ibid 
I 
Machard to boil 32 
Mufcles to jlew ibid 
Mutton, a barrico \Z 
1."- leg to force ibid 
. leg to boil ibid 
—— loin to boil 43 
a breaji to carbonade ib 
——— kebobcd ibid 
—-— maintelow ibid 
■ 1 ■ - rumps to drejs 44 
—■■■ . callops ibid 
leg to dry 45 
a breafi to collar ibid 
a chine, or Jaddle to 
roaji ibid 
Mooregante to roaji 75 
to pot 95 
Muj/or corns a fricafey of 88 
to pot 94 
to few I 2 5 
—■ ■■ —-■ to pickle 134 
powder to make 144 
Mulberries to keep 11 o 
Mac karoons, French to make 
123 
«■■ another way 156 
Mellons to pickle 13^ 
to make 167 
Medlars to pref,r,ve I 80 
Mea d Jirang —•—- 19 > 
fmall 19 <5 
Meat rules for roaf.ing and 
boiling 2 OO 
ID NET beans to boil 12 8 
«»■>■ to pickle 137 
K 
JAmpreys to fry 21 
with fiveet 
Jauce ibid 
Lobfters to pitkle 28 
to roaji 29 
to few ib.u 
——■ to blitter ib d 
. to pot 91 
Lamb a jlgget to boil 45 
—•— fakes to arefs 46 
Jlones to fry ibid 
-- leg to free ibid 
purter.ance to drefs ibid 
—— to roaji 4 7 
L 
Lapwings to few 79 
Lurks to roaji S1 
to drejs pearJafAon ibid 
Leveret to roof 82 
Ledice to f<.w 126 
QYSTERS tofiew 31 
loaves to make 
— ibid 
to ejcalop ibid 
to pickle 32 
to fry ibii 
O 
Lemons to preferve 1 81 
Lemonade —— 18b 
T\/f U LIE T S to 24 
. . ...m. to broil ibid 
M INDEX, 
Ox cheek to lake 40 
• palates to drefs 41 
Ortolans roafed 76 
fryed ibid 
Onions to pickle 139 
Spanifo to pickle 
— ibid 
Oranges to preferve 174 
• chips to candy 182 
Orgeat to make 187 
—■ ■' ■■ in a hole 70 
——- to jngg ibid 
■ to grill ibid 
«-'• ■ Jloved to make 7 1 
in fir tout ibid 
to pickle 72 
Partridges to rcaji ibid 
to boil ibid 
" young, 'with oy- 
ftcrs _ 73 
hajh to make ibid 
Pheafant to roaji ibid 
- -- to boil ibid 
——— —— to few 74 
Peacock to boil ibid 
p 
J.i>o TT,4 G E to make 
'■with herbs 14 
Pike to ; oaf 24 
to boil 25 
Plaice to few 26 
to fry ibid 
Prawns to few 33 
Fallow to make 54 
Pork mil toon 53 
grtfins to make 55 
leg to rcaf ibid 
• potted to make 93 
Pigs head to collar ibid 
Jeet and cars to drefs 
— 56 
feet and ears to fri- 
cafey 87 
Pig to roaf 56 
to boil 57 
to fricafcy 88 
Pullets roafled 62 
furprize to make 63 
Pigeons to roaf 68 
• to boil 69 
palpaicon to tnake 
ibid 
—■ to broil whole ibid 
—■ - tranfnogrifed ibid 
Plover to roaf 78 
to capucine ibid 
Pafe for a pafy to 'make 96 
Jcr a goofepye ibid 
for tarts ibid 
fell to make 97 
to wajh the hands 1o 7 
Pufs 99 
Pye orange to make 97 
—— calf's fool to make 98 
hare to make 99 
Turkey to make ibid 
—— pigeon to make 100 
—— turbots head to make 
ibid 
- - eel to make ibid 
young rook tomake ibid 
Olive 101 
rabbet ibid 
oyfer ibid 
lohfler 102 
—— an uvtble ibid 
bief fake 103 
Perry to make 19-8 index. 
Pudding quince ibid 
plumb cake ibid 
—— a beggar's ibid 
rye bread 117 
pippin ibid 
■ herb ibid 
cufard ibid 
oatmeal 118 
——— of different colours 
ibid 
a fake ibid 
.... —in /kins 119 
black in Jkins ibid 
white in fins ibid 
Pancakes, called a quire of 
paper 121 
■ clary ibid. 
■■ cream 122 
royal ibid 
- rice ibid 
Pears to few 1 24 
or pippins to dry 12^ 
Parfnips to few 1 25 
Peafe to few 127 
Poffet fack 160 
——• orange ibid 
~ lemon ibid 
currant 161 
Pear plumbs white to pre~ 
ferve 177 
Plumbs amber yellow to 
preferve 179 
Pcaches in brandy 180 
Pippins golden to prefer tie 
lB3 
Pye green goofe ibid 
. fwan ibid 
——— pbeafant ibid 
fawn 104 
Torkjhire Chr if via s 
. ibid 
goofe 105 
• bride ibid 
—— lark 106 
——■ ■ calf's chaldron ibid 
—.... calf's head ibid 
apple ibid 
winced 107 
ham 108 
• chicken ibid 
egg ibid 
Pa fly venifon to make 102 
‘ beef 107 
Patties to make 108 
Peaches and plumbs to keep 
Pudding rice to make 111 
carrot ibid 
orange ibid 
•»-■■■ calf's foot 112 
• marrow ibid 
goofeberry 11 3 
rafpberry ibid 
apple ibid 
—- millet ibid 
. hunting 114 
apricot ibid 
——— ratifia ibid 
. potatoe ibid 
quaking 11 5 
lemon ibid 
almond ibid 
——— wine 116 
Q. 
G)U AILS to roafl 77 
v Sfuinces to prefer tie 175 
- white 176 INDEX 
R Jfpherries to preferve 
—■ -» to keep lio 
——— fool to make 17 > 
Ruddock to drefs 75 
■ ■ - ibid 
Ruffs and reifs to drefs 76 
Raifes to boil 79 
Rabbets to roaft 84 
» to Loil ibid 
-■ ' to drefs like moor- 
game ibid 
—to drefs with bacon 
—:— . 8f 
pulled to make ibid 
to few the French 
way ibid 
■ a fricafey of ibid 
ditto white of 86 
" to pot 94 
Raddifo buds to pickle 140 
Rules to be obferved in pick- 
ling 142 
Rama kins to make 146 
Rabbets fcotch to make ibid 
portugal ibid 
3 Italian 14 7 
R 
■ rice ibid 
-« veal with barley 
~ 
• mujhroom_ red 
»■■■ - meagre ibid- 
peafe for Lent ibid 
— fcr Pocket 1 1 
• cake of beef 1 2 
calf's head ibid 
• oyfer ibsri 
—without water tg 
Salmon to drefs t 4 
to rcaf whole ibid 
——— joleioboil 15 
to fry ibid 
■ to pickle ibid 
to few 1 6 
■ in cafes ibid 
—— to pot as at New- 
cafle 93 
Scale to crimp 25 
Soals to fry 26 
— to boil 28 
Sturgeon to pickle 26 
Sprats to pickle 27 
Soockey water to make 30 
Shrimps to efcalop 33 
Saufages pork to make 5 7 
Bolognia ibid 
Sjiipes to roaf 77 
Sweet breads to fricafey 
B7 
Skirrets to fricafey 89 
Q 0 0 P vermicelli to make 
•——- onion ibid 
—— cray fijh 7 
S 
- green pcafe ibid 
cucumber ibid 
gravy ibid 
almond 9 
Strawberries to keep 11 o 
Solomangundy to make 125 
-# transparent 
ib;d 
Sellery fewed 125 
Sel- 1 N D E 
Scilery to pickle 140 
Spin age to few i? 6 
Sprouts or cabbage to boil 
i' 128 
Samphire to pickle 136 
Syllabubs to snake 16l 
S kennel 164 
Sugar ts know when candy 
height 183 
JShrub to snake IS4 
*Syrrup of lesnons 184 
of mulberries 185 
•—* of cowfips ibid 
of violets 186 
Surfeit water to snake 196 
Turkey pet, 
Thrujhes toY. 
Teal to roajl 
to boil 
to roajl nvith oil 
Tarts in glaffes to sna~. 
another way it 
goofeberry 1 o- 
Tanfey to make 12< 
Tarragon to pickle 142 
Triffle to snake 149 
Tarts of different Sorts to 
snake 199 
U 
T 
J/E AL, a hreaji to ra- 
goo ' 47 
—— ditto, white ibid 
breajl to roafl 48 
——in vale ibid 
fweet heads to fry ib. 
Blanquet 49 
fillet to fuff and roaf 
ibid 
ffURBOT to boil 17 
to fry ibid 
-—.— to foufe ibid 
• infant to drefs 1 8 
to bake ibid 
Tench to boil 22 
• to few 23 
—-- to bake ibid 
Trout to fry 30 
topic-.!: ibid 
—— cutlets to wake ibid 
olives to snake 52 
aladahs. to make 53 
bumf:ah ditto ibid 
• potted ' rake 9 j 
Venifon to recover -tt h. 
launch to roaji i bid 
neck to roaji ibid 
•——— to pot 92 
V inegar goofeberry to snake 
142 
elder 143 
raifin ibid 
fuiar ibid 
Verjuice to make 199 
Wood- 
to pot 94 
• four to drefs 129 
Tongues to pickle 41 
- ■ neats to roajl ibid 
• calf to boil 54 
Turtle foam to make 5 [ 
Tripe to fry 58 
frieafey white 59 
frieafey brown 87 
Turkey to roafi ibid 
_——■ to boil ibid 
- pulled to make 60 
a-la-daubs ibid D E X. 
Wine birch ibid 
elder ibid 
cherry 191 
balm 191 
" currantberry white 
192 
- apricot ibid 
f*ge 193 
damjin ibid 
quince 194 
mulberry ibid 
—— blackberry ibid 
tot 95 
-end) •way 77 
7^ 
er 132 
make 133 
mtch ibid 
■ to pickle 134 
to pickle green ibid 
to pickle white 136 
V/iggs t* make 154 
Windfor poor knights 155 
Wine fours to prcferve 177 
—— orange 187 
—cowfip 188 
■ goofeherries ibid 
- currantberry 189 
elder flower 195 
■ gills flower ibid 
Water Barbadoes to make I 9 7 
—— P/ague ditto ibid 
Hater Tar to snake 198 
——- raifm 190