them as you do other greens, not forgetting a little butter.
287. _To fry_ PARSNIPS _to look like_ TROUT.
Take a middling sort of parsnips, not over thick, boil them as soft as
you would do for eating, peel and cut them in two the long way; you
must only fry the small ends, not the thick ones; beat three or four
eggs, put to them a spoonful of flour, dip in your parsnips, and fry
them in butter a light brown have for your sauce a little vinegar and
butter; fry some slices to lie round about the dish, and to serve them
up.
288. _To make_ TANSEY _another Way_.
Take an old penny loaf and cut off the crust, slice it thin, put to it
as much hot cream as will wet it, then put to it six eggs well beaten,
a little shred lemon-peel, a little nutmeg and salt, and sweeten it to
your taste; green it as you did your baked tansey; so tie it up in a
cloth and boil it; (it will take an hour and a quarter boiling) when
you dish it up stick it with a candid orange, and lie a sevile orange
cut in quarters round your dish; serve it up with a little plain
butter.
289. _To make_ GOOSEBERRY CREAM.
Take a quart of gooseberries, pick, coddle, and bruise them very well
in a marble mortar or wooden bowl, and rub them with the back of a
spoon through a hair sieve, till you take out all the pulp from the
seeds; take a pint of thick cream, mix it well among your pulp grate in
some lemon-peel, and sweeten it to your taste; serve it up either in a
china dish or an earthen one.
290. _To fry_ PARSNIPS _another Way_.
Boil your parsnips, cut them in square long pieces about the length of
your finger, dip them in egg and a little flour, and fry them a light
brown; when they are fried dish them up, and grate over them a little
sugar: You must have for the sauce a little white wine, butter, and
sugar in a bason, and set in the middle of your dish.
291. _To make_ APRICOCK PUDDING.
Take ten apricocks, pare, stone, and cut them in two, put them into a
pan with a quarter of a pound of loaf sugar, boil them pretty quick
whilst they look clear, so let them stand whilst they are cold; then
take six eggs, (leave out half of the whites) beat them very well, add
to them a pint of cream, mix the cream and eggs well together with a
spoonful of rose-water, then put in your apricocks, and beat them very
well together, with four ounces of clarified butter, then put it into
your dish with a thin paste under it; half an hour will bake it.
292. _To make_ APRICOCK CUSTARD.
Take a pint of cream, boil it with a stick of cinnamon and six eggs,
(leave out four of the whites) when your cream is a little cold, mix
your eggs and cream together, with a quarter of a pound of fine sugar,
set it over a slow fire, stir it all one way whilst it begin to be
thick, then take it off and stir it whilst it be a little cold, and
pour it into your dish; take six apricocks, as you did for your
pudding, rather a little higher; when they are cold lie them upon your
custard at an equal distance; if it be at the time when you have no
ripe apricocks, you may lie preserv'd apricocks.
293. _To make_ JUMBALLS _another Way_.
Take a pound of meal and dry it, a pound of sugar finely beat, and mix
these together; then take the yolks of five or six eggs, half a jill of
thick cream, as much as will make it up to a paste, and some coriander
seeds, lay them on tins and prick them; bake them in a quick oven;
before you set them in the oven wet them with a little rose-water and
double refin'd sugar to ice them.
294. _To make_ APRICOCK CHIPS _or_ PEACHES.
Take a pound of chips to a pound of sugar, let not your apricocks be
too ripe, pare them and cut them into large chips; take three quarters
of a pound of fine sugar, strow most of it upon the chips, and let them
stand till they be dissolv'd, set them on the fire, and boil them till
they are tender and clear, strowing the remainder of the sugar on as
they boil, skim them clear, and lay them in glasses or pots single,
with some syrrup, cover them with double refin'd sugar, set them in a
stove, and when they are crisp on one side turn the other on glasses
and parch them, then set them into the stove again; when they are
pretty dry, pour them on hair-sieves till they are dry enough to put
up.
295. _To make_ SAGOO GRUEL.
Take four ounces of sagoo and wash it, set it over a slow fire to cree,
in two quarts of spring water, let it boil whilst it be thickish and
soft, put in a blade or two of mace, and a stick of cinnamon, let it
boil in a while, and then put in a little more water; take it off, put
to it a pint of claret wine, and a little candid orange; shift them,
then put in the juice of a lemon, and sweeten it to your taste; so
serve them up.
296. _To make_ SPINAGE TOASTS.
Take a handful or two of young spinage and wash it, drain it from the
water, put it into a pan with a lump of butter, and a little salt, let
it stew whilst it be tender, only turn it in the boiling, then take it
up and squeeze out the water, put in another lump of butter and chop it
small, put to it a handful of currans plump'd, and a little nutmeg;
have three toasts cut from a penny loaf well buttered, then lie on your
spinage.
This is proper for a side-dish either for noon or night.
297. _To roast a_ BEAST KIDNEY.
Take a beast kidney with a little fat on, and stuff it all around,
season it with a little pepper and salt, wrap it in a kell, and put it
upon the spit with a little water in the dripping-pan; what drops from
your kidney thicken with a lump of butter and flour for your sauce.
_To fry your_ STUFFING.
Take a handful of sweet herbs, a few breadcrumbs, a little beef-suet
shred fine, and two eggs, (leave out the whites) mix altogether with a
little nutmeg, pepper and salt; stuff your kidney with one part of the
stuffing, and fry the other part in little cakes; so serve it up.
298. _To stew_ CUCUMBERS.
Take middling cucumbers and cut them in slices, but not too thin, strow
over them a little salt to bring out the water, put them into a
stew-pan or sauce-pan, with a little gravy, some whole pepper, a lump
of butter, and a spoonful or two of vinegar to your taste; let them
boil all together; thicken them with flour, and serve them up with
sippets.
299. _To make an_ OATMEAL PUDDING.
Take three or four large spoonfuls of oatmeal done through a
hair-sieve, and a pint of milk, put it into a pan and let it boil a
little whilst it be thick, add to it half a pound of butter, a spoonful
of rose-water, a little lemon-peel shred, a little nutmeg, or beaten
cinnamon, and a little salt; take six eggs, (leave out two of the
whites) and put to them a quarter of a pound of sugar or better, beat
them very well, so mix them all together; put it into your dish with a
paste round your dish edge; have a little rose-water, butter and sugar
for sauce.
300. _To make a_ CALF'S HEAD PIE _another Way_.
Half boil your calf's head, when it is cold cut it in slices, rather
thicker than you would do for hashing, season it with a little mace,
nutmeg, pepper and salt, lie part of your meat in the bottom of your
pie, a layer of one and a layer of another; then put in half a pound of
butter and a little gravy; when your pie comes from the oven, have
ready the yolks of six or eight eggs boiled hard, and lie them round
your pie; put in a little melted butter, and a spoonful or two of white
wine, and give them a shake together before you lie in your eggs; your
pie must be a standing pie baked upon a dish, with a puff-paste round
the edge of the dish, but leave no paste in the bottom of your pie;
when it is baked serve it up without a lid.
This is proper for either top or bottom dish.
301. _To make_ ELDER WINE.
Take twenty pounds of malaga raisins, pick and chop them, then put them
into a tub with twenty quarts of water, let the water be boiled and
stand till it be cold again before you put in your raisins, let them
remain together ten days, stirring it twice a day, then strain the
liquor very well from the raisins, through a canvas strainer or
hair-sieve; add to it six quarts of elder juice, five pounds of loaf
sugar, and a little juice of sloes to make it acid, just as you please;
put it into a vessel, and let it stand in a pretty warm place three
months, then bottle it; the vessel must not be stopp'd up till it has
done working; if your raisins be very good you may leave out the sugar.
302. _To make_ GOOSEBERRY WINE _of ripe_ GOOSEBERRIES.
Pick, clean and beat your gooseberries in a marble mortar or wooden
bowl, measure them in quarts up-heap'd, add two quarts of spring water,
and let them stand all night or twelve hours, then rub or press out the
husks very well, strain them through a wide strainer, and to every
gallon put three pounds of sugar, and a jill of brandy, then put all
into a sweet vessel, not very full, and keep it very close for four
months, then decant it off till it comes clear, pour out the grounds,
and wash the vessel clean with a little of the wine; add to every
gallon a pound more sugar, let it stand a month in a vessel again, drop
the grounds thro' a flannel bag, and put it to the other in the vessel;
the tap hole must not be over near the bottom of the cask, for fear of
letting out the grounds.
The same receipt will serve for curran wine the same way; let them be
red currans.
303. _To make_ BALM WINE.
Take a peck of balm leaves, put them in a tub or large pot, heat four
gallons of water scalding hot, ready to boil, then pour it upon the
leaves, so let it stand all night, then strain them thro' a hair-sieve;
put to every gallon of water two pounds of fine sugar, and stir it very
well; take the whites of four or five eggs, beat them very well, put
them into a pan, and whisk it very well before it be over hot, when the
skim begins to rise take it off, and keep it skimming all the while it
is boiling, let it boil three quarters of an hour, then put it into the
tub, when it is cold put a little new yeast upon it, and beat it in
every two hours, that it may head the better, so work it for two days,
then put it into a sweet rundlet, bung it up close, and when it is fine
bottle it.
304. _To make_ RAISIN WINE.
Take ten gallons of water, and fifty pounds of malaga raisins, pick out
the large stalks and boil them in your water, when your water is
boiled, put it into a tub; take the raisins and chop them very small,
when your water is blood warm, put in your raisins, and rub them very
well with your hand; when you put them into the water, let them work
for ten days, stirring them twice a day, then strain out the raisins in
a hair-sieve, and put them into a clean harden bag, and squeeze it in
the press to take out the liquor, so put it into your barrel; don't let
it be over full, bung it up close, and let it stand whilst it is fine;
when you tap your wine you must not tap it too near the bottom, for
fear of the grounds; when it is drawn off, take the grounds out of the
barrel, and wash it out with a little of your wine, then put your wine
into the barrel again, draw your grounds thro' a flannel bag, and put
them into the barrel to the rest; add to it two pounds of loaf sugar,
then bung it up, and let it stand a week or ten days; if it be very
sweet to your taste, let it stand some time longer, and bottle it.
305. _To make_ BIRCH WINE.
Take your birch water and boil it, clear it with whites of eggs; to
every gallon of water take two pounds and a half of fine sugar, boil it
three quarters of an hour, and when it is almost cold, put in a little
yeast, work it two or three days, then put it into the barrel, and to
every five gallons put in a quart of brandy, and half a pound of ston'd
raisins; before you put up your wine burn a brimstone match in the
barrel.
306. _To make_ WHITE CURRAN WINE.
Take the largest white currans you can get, strip and break them in
your hand, whilst you break all the berries; to every quart of pulp
take a quart of water, let the water be boiled and cold again, mix them
well together, let them stand all night in your tub, then strain them
thro' a hair-sieve, and to every gallon put two pounds and a half of
six-penny sugar; when your sugar is dissolved, put it into your barrel,
dissolve a little isinglass, whisk it with whites of eggs, and put it
in; to every four gallons put in a quart of mountain wine, so bung up
your barrel; when it is fine draw it off, and take off the grounds,
(but don't tap the barrel over low at the bottom) wash out the barrel
with a little of your wine, and drop the grounds thro' a bag, then put
it to the rest of your wine, and put it all into your barrel again, to
every gallon add half a pound more sugar, and let it stand another week
or two; if it be too sweet let it stand a little longer, then bottle
it, and it will keep two or three years.
307. _To make_ ORANGE ALE.
Take forty seville oranges, pare and cut them in slices, the best
coloured seville you can get, put them all with the juice and seeds
into half a hogshead of ale; when it is tunned up and working, put in
the oranges, and at the same time a pound and a half of raisins of the
sun stoned; when it has done working close up the bung, and it will be
ready to drink in a month.
308. _To make_ ORANGE BRANDY.
Take a quart of brandy, the peels of eight oranges thin pared, keep
them in the brandy forty-eight hours in a close pitcher, then take
three pints of water, put into it three quarters of a pound of loaf
sugar, boil it till half be consumed, and let it stand till cold, then
mix it with the brandy.
309. _To make_ ORANGE WINE.
Take six gallons of water and fifteen pounds of powder sugar, the
whites of six eggs well beaten, boil them three quarters of an hour,
and skim them while any skim will rise; when it is cold enough for
working, put to it six ounces of the syrrup of citron or lemons, and
six spoonfuls of yeast, beat the syrrup and yeast well together, and
put in the peel and juice of fifty oranges, work it two days and a
night, then tun it up into a barrel, so bottle it at three or four
months old.
310. _To make_ COWSLIP WINE.
Take ten gallons of water, when it is almost at boiling, add to it
twenty one pounds of fine powder sugar, let it boil half an hour, and
skim it very clean; when it is boiled put it in a tub, let it stand
till you think it cold to set on the yeast; take a poringer of new
yeast off the fat, and put to it a few cowslips; when you put on the
yeast, put in a few every time it is stirred, till all the cowslips be
in, which must be six pecks, and let it work three or four days; add to
it six lemons, cut off the peel, and the insides put into your barrel,
then add to it a pint of brandy; when you think it has done working,
close up your vessel, let it stand a month, and then bottle it; you may
let your cowslips lie a week or ten days to dry before you make your
wine, for it makes it much finer; you may put in a pint of white wine
that is good, instead of the brandy.
311. _To make_ ORANGE WINE _another Way_.
Take six gallons of water, and fifteen pounds of sugar, put your sugar
into the water on the fire, the whites of six eggs, well beaten, and
whisk them into the water, when it is cold skim it very well whilst any
skim rises, and let it boil for half an hour; take fifty oranges, pare
them very thin, put them into your tub, pour the water boiling hot upon
your oranges, and when it is bloodwarm put on the yeast, then put in
your juice, let it work two days, and so tun it into your barrel; at
six weeks or two months old bottle it; you may put to it in the barrel
a quart of brandy.
312. _To make_ BIRCH WINE _another Way_.
To a gallon of birch water put two pounds of loaf or very fine lump
sugar, when you put it into the pan whisk the whites of four eggs;
(four whites will serve for four gallons) whisk them very well together
before it be boiled, when it is cold put on a little yeast, let it work
a night and a day in the tub, before you put it into your barrel put in
a brimstone match burning; take two pounds of isinglass cut in little
bits, put to it a little of your wine, let it stand within the air of
the fire all night; takes the whites of two eggs, beat it with your
isinglass, put them into your barrel and stir them about with a stick;
this quantity will do for four gallons; to four gallons you must have
two pounds of raisins shred, put them into your barrel, close it up,
but not too close at the first, when it is fine, bottle it.
313. _To make_ APRICOCK WINE.
Take twelve pounds of apricocks when full ripe, stone and pare them,
put the paring into three gallons of water, with six pounds of powder
sugar, boil them together half an hour, skim them well, and when it is
blood-warm put it on the fruit; it must be well bruised, cover it
close, and let it stand three days; skim it every day as the skim
rises, and put it thro' a hair sieve, adding a pound of loaf sugar;
when you put it into the vessel close it up, and when it is fine bottle
it.
314. _To make_ ORANGE SHRUB.
Take seville oranges when they are full ripe, to three dozen of oranges
put half a dozen of large lemons, pare them very thin, the thinner the
better, squeeze the lemons and oranges together, strain the juice thro'
a hair sieve, to a quart of the juice put a pound and a quarter of loaf
sugar; about three dozen of oranges (if they be good) will make a quart
of juice, to every quart of juice, put a gallon of brandy, put it into
a little barrel with an open bung with all the chippings of your
oranges, and bung it up close; when it is fine bottle it.
This is a pleasant dram, and ready for punch all the year.
315. _To make_ STRONG MEAD.
Take twelve gallons of water, eight pounds of sugar, two quarts of
honey, and a few cloves, when your pan boils take the whites of eight
or ten eggs, beat them very well, put them into your water before it be
hot, and whisk them very well together; do not let it boil but skim it
as it rises till it has done rising, then put it into your tub; when it
is about blood warm put to it three spoonfuls of new yeast; take eight
or nine lemons, pare them and squeeze out the juice, put them both
together into your tub, and let them work two or three days, then put
it into your barrel, but it must not be too full; take two or three
pennyworth of isinglass, cut as small as you can, beat it in a mortar
about a quarter of an hour, it will not make it small; but that it may
dissolve sooner, draw out a little of the mead into a quart mug, and
let it stand within the air of the fire all night; take the whites of
three eggs, beat them very well, mix them with your isinglas, whisk
them together, and put them into your barrel, bung it up, and when it
is fine bottle it.
You may order isinglass this way to put into any sort of made wine.
316. _To make_ MEAD _another Way_.
Take a quart of honey, three quarts of water, put your honey into the
water, when it is dissolved, take the whites of four or five eggs,
whisk and beat them very well together and put them into your pan; boil
it while the skim rises, and skim it very clean; put it into your tub,
when it is warm put in two or three spoonfuls of light yeast, according
to the quantity of your mead, and let it work two nights and a day. To
every gallon put in a large lemon, pare and strain it, put the juice
and peel into your tub, and when it is wrought put it into your barrel;
let it work for three or four days, stir twice a day with a thible, so
bung it up, and let it stand two or three months, according to the
hotness of the weather.
You must try your mead two or three times in the above time, and if you
find the sweetness going off, you must take it sooner.
317. _To make_ CYDER.
Draw off the cyder when it hath been a fortnight in the barrel, put it
into the same barrel again when you have cleaned it from the grounds,
and if your apples were sharp, and that you find your cyder hard, put
into every gallon of cyder a pound and half of sixpenny or five-penny
sugar; to twelve gallons of this take half an ounce of isinglass, and
put to it a quart of cyder; when your isinglass is dissolved, put to it
three whites of eggs, whisk them altogether, and put them into your
barrel; keep it close for two months and then bottle it.
318. _To make_ COWSLIP WINE.
Take two pecks of peeps, and four gallons of water, put to every gallon
of water two pounds and a quarter of sugar, boil the water and sugar
together a quarter of an hour, then put it into a tub to cool, put in
the skins of four lemons, when it is cold bruise your peeps, and put
into your liquor, add to it a jill of yeast, and the juice of four
lemons, let them be in the tub a night and a day, then put it into your
barrel, and keep it four days stirring, then clay it up close for three
weeks and bottle it. Put a lump of sugar in every bottle.
319. _To make_ RED CURRAN WINE.
Let your currans be the best and ripest you can get, pick and bruise
them; to every gallon of juice add five pints of water, put it to your
berries in a stand for two nights and a day, then strain your liquor
through a hair sieve; to every gallon of liquor put two pounds of
sugar, stir it till it be well dissolved, put it into a rundlet, and
let it stand four days, then draw it off clean, put in a pound and a
half of sugar, stirring it well, wash out the rundlet with some of the
liquor, so tun it up close; if you put two or three quarts of rasps
bruised among your berries, it makes it taste the better.
You may make white curran wine the same way, only leave out the rasps.
320. _To make_ CHERRY WINE.
Take eight pounds of cherries and stone them, four quarts of water, and
two pounds of sugar, skim and boil the water and sugar, then put in the
cherries, let them have one boil, put them into an earthen pot till the
next day, and set them to drain thro' a sieve, then put your wine into
a spigot pot, clay it up close, and look at it every two or three days
after; if it does not work, throw into it a handful of fresh cherries,
so let it stand six or eight days, then if it be clear, bottle it up.
321. _To make_ CHERRY WINE _another Way_.
Take the ripest and largest kentish cherries you can get, bruise them
very well, stones and stalks altogether, put them into a tub, having a
tap to it, let them stand fourteen days, then pull out the tap, let the
juice run from them and put it into a barrel, let it work three or four
days, then stop it up close three or four weeks and bottle it off.
The wine will keep many years and be exceeding rich.
322. _To make_ LEMON DROPS.
Take a pound of loaf sugar, beat and sift it very fine, grate the rind
of a lemon and put into your sugar; take the whites of three eggs and
wisk them to a froth, squeeze in some lemon to your taste, beat them
for half an hour, and drop them on white paper; be sure you let the
paper be very dry, and sift a little fine sugar on the paper before you
drop them. If you would have them yellow, take a pennyworth of
gumbouge, steep it in some rose-water, mix to it some whites of eggs
and a little sugar, so drop them, and bake them in a slow oven.
323. _To make_ Gooseberry Wine _another Way_.
Take twelve quarts of good ripe gooseberries, stamp them, and put to
them twelve quarts of water, let them stand three days, stir them twice
every day, strain them, and put to your liquor fourteen pounds of
sugar; when it is dissolved strain it through a flannel bag, and put it
into a barrel, with half an ounce of isinglass; you must cut the
isinglass in pieces, and beat it whilst it be soft, put to it a pint of
your wine, and let it stand within the air of the fire; take the whites
of four eggs and beat them very well to a froth, put in the isinglass,
and whisk the wine and it together; put them into the barrel, clay it
close, and let it stand whilst fine, then bottle it for use.
324. _To make_ Red Curran Wine _another Way_.
Take five quarts of red currans, full ripe, bruise them, and take from
them all the stalks, to every five quarts of fruit put a gallon of
water; when you have your quantity, strain them thro' a hair-sieve, and
to every gallon of liquor put two pounds and three quarters of sugar;
when your sugar is dissolved tun it into your cask, and let it stand
three weeks, then draw it off, and put to every gallon a quarter of a
pound of sugar; wash your barrel with cold water, tun it up, and let it
stand about a week; to every ten gallons put an ounce of isinglass,
dissolve it in some of the wine, when it is dissolved put to it a quart
of your wine, and beat them with a whisk, then put it into the cask,
and stop it up close; when it is fine bottle it.
If you would have it taste of rasps, put to every gallon of wine a
quart of rasps; if there be any grounds in the bottom of the cask, when
you draw off your wine, drop them thro' a flannel bag, and then put it
into your cask.
325. _To make_ MULBERRY WINE.