three pints, tale off the feet and let the stock cool, then melt it,
and have ready in a stew-pan, a spoonful of butter hot, add to it a
spoonful of fine flour, stir it with a wood spoon over a stove-fire,
'till it is very brown, but not burnt, then put the jelly out, and let
it boil; when cold take off the fat, melt the jelly again and put to it
half a pint of red port, the juice and peel of half a lemon, white
pepper, mace, a little Jamaica pepper, and a little salt; then have
ready the whites of four eggs, well froth'd, and put them into the
jelly, (take care the jelly be not too hot when the whites are put in)
stir it well together, and boil it over a quick fire one minute, run it
thro' a flannel bag and turn it back till it is clear, and what form
you would have it, have that ready, pour a little of the jelly in the
bottom, it will soon starken; then place what you please in it, either
pigeon or small chicken, sweet-bread larded, or pickled smelt or trout,
place them in order, and pour on the remainder of the jelly. You may
send it up in this form, or turn it into another dish, with holding it
over hot water; but not till it is thoroughly hardened.
3. _To make a_ MELLON.
Make the leanest forc'd-meat that you can, green it as near the colour
of mellon as possible with the juice of spinage, as little of the juice
as you can; put several herbs in it, especially parsley, shred fine,
for that will help to green it; roll it an inch and a half thick, lay
one half in a large mellon mould, well buttered and flowered, with the
other half the full size of the mould, sides and all; then put into it
as many stew'd oysters as near fills it with liquor sufficient to keep
them moist, and close the forc'd-meat well together; close the melon
and boil it till you think it is enough; then make a small hole (if
possible not to be perceived) pour in a little more of the liquor that
the oysters were stew'd in hot, and serve it up with hot sauce in the
dish. It must be boiled in a cloth, and is either for a first or second
course.
4. _Hot_ CHICKEN PIE.
Order the chickens as for fricassy, and form the pie deep, lay in the
bottom a mince-meat made of the chicken's livers, ham, parsley and
yolks of eggs; season with white pepper, mace, and a little salt;
moisten with butter, then lay the chicken above the minc'd meat, and a
little more butter; cover the pie and bake it two hours; when baked
take off the fat, and add to it white gravy, with a little juice of
lemon. Serve this up hot.
5. SHEEP'S RUMPS _with_ Rice.
Stew the rumps very tender, then take 'em out to cool, dip them in egg
and bread-crumbs, and fry them a light brown; have ready half a pound
of rice, well wash'd and pick'd, and half a pound of butter; let it
stew ten minutes in a little pot; then add a pint of good gravy to the
rice and butter, and let it stew half an hour longer; have ready six
onions boil'd very tender, and six yolks of boil'd eggs, stick them
with cloves; then place the sheep rumps on the dish, and put round them
the rice as neatly as you can; place the onions and eggs over the rice,
so serve it up hot.
6. SHEEP'S TONGUES _broil'd_.
The tongues being boil'd, put a lump of butter in a stew-pan, with
parsley and green onions cut small; then split the tongues, but do not
part them, and put them in the pan, season them with pepper, herbs,
mace, and nutmeg; set them a moment on the fire, and strow crumbs of
bread on them; let them be broil'd and dish them up, with a high gravy
sauce.
7. _To lard_ OYSTERS.
Make a strong essence of ham and veal, with a little mace; then lard
the large oysters with a fine larding pin; put them, with as much
essence as will cover them, into a stew-pan; let them stew and hour, or
more, over a slow fire. They are used for garnishing, but when you make
a dish of them, squeeze in a Seville orange.
8. VEAL COULEY.
Take a little lean bacon and veal, onion, and the yellow part of a
carrot, put it into a stew-pan; set it over a slow fire, and let it
simmer till the gravy is quite brown, then put in small gravy, or
boiling water; boil it a quarter of an hour, and then it is ready for
use. Take two necks of mutton, bone them, lard one with bacon, the
other with parsley; when larded, put a little couley over a slow stove,
with a slice of lemon whilst the mutton is set, then skewer it up like
a couple of rabbits, put it on the spit and roast it as you would any
other mutton; then serve it up with ragoo'd cucumbers. This will do for
first course; bottom dish.
9. _The_ MOCK TURTLE.
Take a fine large calf's head, cleans'd well and stew'd very tender, a
leg of veal twelve pounds weight, leave out three pounds of the finest
part of it; then take three fine large fowls, (bone them, but leave the
meat as whole as possible,) and four pounds of the finest ham sliced;
then boil the veal, fowls bones, and the ham in six quarts of water,
till it is reduced to two quarts, put in the fowl and the three pounds
of veal, and let them boil half an hour; take it off the fire and
strain the gravy from it; add to the gravy three pints of the best
white wine, boil it up and thicken it; then put in the calf's-head;
have in readiness twelve large forc'd-meat-balls, as large as an egg,
and twelve yolks of eggs boil'd hard. Dish it up hot in a terreen.
10. _To dress_ OX LIPS.
Take three or four ox lips, boil them as tender as possible, dress them
clean the day before they are used; then make a rich forc'd-meat of
chicken or half-roasted rabbits, and stuff the lips with it; they will
naturally turn round; tie them up with pack-thread and put them into
gravy to stew; they must stew while the forc'd-meat be enough. Serve
them up with truffles, morels, mushrooms, cockscombs, forc'd-meat
balls, and a little lemon to your taste.
This is a top-dish for second, or side dish for first course.
11. _To make_ POVERADE.
Take a pint of good gravy, half a jill of elder vinegar, six shalots, a
little pepper and salt, boil all these together a few minutes, and
strain it off. This is a proper sauce for turkey, or any other sort of
white fowls.
12. _To pot_ PARTRIDGES.
Take the partridges and season them well with mace, salt and a little
pepper; lie 'em in the pot with the breast downwards, to every
partridge put three quarters of a pound of butter, send them to the
oven, when baked, drain them from the butter and gravy, and add a
little more seasoning, then put them close in the pot with the breasts
upwards, and when cold, cover them well with the butter, suit the pot
to the number of the partridges to have it full. You may pot any sort
of moor game the same way.
13. _To pot_ PARTRIDGES _another Way_.
Put a little thyme and parsley in the inside of the partridges, season
them with mace, pepper and salt; put them in the pot, and cover them
with butter; when baked, take out the partridges, and pick all the meat
from the bones, lie the meat in a pot (without beating) skim all the
butter from the gravy, and cover the pot well with the butter.
14. _To pot_ CHARE.
Scrape and gut them, wash and dry them clean, season them with pepper,
salt, mace, and nutmeg; let the two last seasonings be higher than the
other; put a little butter at the bottom of the pot, then lie in the
dish, and put butter at the top, three pounds of butter to four pounds
of chare; when they are baked (before they are cold) pour off the gravy
and butter, put two or three spoonfuls of butter into the pot you keep
them in, then lie in the dish, scum the butter clean from the gravy,
and put the butter over the dish, so keep it for use.
15. SALMON _en_ Maigre.
Cut some slices of fresh salmon the thickness of your thumb, put them
in a stew-pan with a little onion, white pepper and mace, and a bunch
of sweet herbs, pour over it half a pint of white wine, half a jill of
water, and four ounces of butter (to a pound and half of salmon;) cover
the stew-pot close, and stew it half an hour; then take out the salmon,
and place it on the dish; strain off the liquor, and have ready
craw-fish, pick'd from the shell, or lobster cut in small pieces; pound
the shells of the craw-fish, or the seeds of the lobster, and give it a
turn in the liquor; thicken it, and serve it up hot with the craw-fish,
or lobster, over the salmon.
Trouts may be done the same way, only cut off their heads.
16. LOBSTER A'L'ITALIENNE.
Cut the tail of the lobster in square pieces, take the meat out of the
claws, bruise the red part of the lobster very fine, stir it in a pan
with a little butter, put some gravy to it; strain it off while hot,
then put in the lobster with a little salt; make it hot, and send it up
with sippets round your dish.
17. _To do_ CHICKENS, _or any_ FOWL'S FEET.
Scald the feet till the skin will come off, then cut off the nails;
stew them in a pot close cover'd set in water, and some pieces of fat
meat till they are very tender; when you set them on the fire, put to
them some whole pepper, onion, salt, and some sweet herbs; when they
are taken out, wet them over with the yolk of an egg, and dridge them
well with bread-crumbs; so fry them crisp.
18. LARKS _done in_ JELLY.
Boil a knuckle of veal in a gallon of water till it is reduced to three
pints, (it must not be covered but done over a clear fire) scum it well
and clarify it, then season the larks with pepper and salt, put them in
a pot with butter, and send them to the oven; when baked take them out
of the butter whilst hot, take the jelly and season it to your taste
with pepper and salt; then put the jelly and larks into a pan together,
and give them a scald over the fire; so lie them in pots and cover them
well with jelly. When you use them, turn them out of the pots, and
serve them up.
19. _The Fine_ CATCHUP.
Take three quarts of red port, a pint of vinegar, one pound of
anchovies unwash'd, pickle and altogether, half an ounce of mace, ten
cloves, eight races of ginger, one spoonful of black pepper, eight
ounces of horseradish, half a lemon-peel, a bunch of winter-savory, and
four shalots; stew these in a pot, within a kettle of water, one full
hour, then strain it thro' a close sieve, and when it is cold bottle
it; shake it well before you bottle it, that the sediment may mix. You
may stew all the ingredients over again, in a quart of wine for present
use.
20. WALNUT CATCHUP.
Take the walnuts when they are ready for pickling, beat them in a
mortar, and strain the juice thro' a flannel bag; put to a quart of
juice a jill of white wine, a jill of vinegar, twelve shalots sliced, a
quarter of an ounce of mace, two nutmegs sliced, one ounce of black
pepper, twenty four cloves, and the peels of two Seville oranges, pared
so thin that no white appears, boil it over a slow fire very well, and
scum it as it boils; let it stand a week or ten days cover'd very
close, then pour it thro' the bag, and bottle it.
21. _A very good_ White _or_ Almond Soop.
Take veal, fowl, or any white meat, boiled down with a little mace, (or
other spice to your taste) let these boil to mash, then strain off the
gravy; take some of the white fleshy part of the meat and rub it thro'
a cullender; have ready two ounces of almonds beat fine, rub these
thro' the cullender, then put all into the gravy, set it on the fire to
thicken a little, and stir in it two or three spoonfuls of cream, and a
little butter work'd in flour; then have ready a French roll crisp'd
for the middle, and slips of bread cut long like Savoy biskets. Serve
it up hot.
22. ALMOND PUDDING.
Take one pound of almonds, blanch'd and beat fine, one pint of cream,
the yolks of twelve eggs, two ounces of grated bread, half a pound of
suet, marrow, or melted butter, three quarters of a pound of fine
sugar, a little lemon-peel and cinnamon; bake it in a slow oven, in a
dish, or little tins. The above are very good put in skins.
23. ALMOND PUDDING _another Way_.
Boil a quart of cream, when cold, mix in the whites of seven eggs well
beat; blanch five ounces of almonds, beat them with rose or
orange-flower water, mix in the eggs and cream; sweeten it to your
taste with fine powder sugar, then mix in a little citron or orange,
put a thin paste at the bottom, and a thicker round the edge of the
dish. Bake in a slow oven.--Sauce. Wine and sugar.
24. Almond Cheesecakes _another Way_.
Six ounces of almonds, blanch'd and beat with rose-water; six ounces of
butter beat to cream; half a pound of fine sugar; six eggs well beat,
and a little mace. Bake these in little tins, in cold butter paste.
25. _A_ LEMON PUDDING _another Way_.
Take a quarter of a pound of almonds, three quarters of a pound of
sugar, beat and searc'd, half a pound of butter; beat the almonds with
a little rose-water, grate the rinds of two lemons, beat eleven eggs,
leave out two whites, melt the butter an stir it in; when the oven is
ready mix all these well together, with the juice of one or two lemons
to your taste; put a thin paste at the bottom, and a thicker round the
edge of the dish.
Sauce. Wine and sugar.
26. POTATOE PUDDING _another Way_.
Take three quarters of a pound of potatoes, when boil'd and peel'd,
beat them in a mortar with a quarter of a pound of suet or butter, (if
butter, melt it) a quarter of a pound of powder sugar, five eggs well
beat, a pint of good milk, one spoonful of flour, a little mace or
cinnamon, and three spoonfuls of wine or brandy; mix all these well
together, and bake it in a pretty quick oven.
Sauce. Wine and butter.
27. CARROT PUDDING _another Way_.
Take half a pound of carrots, when boil'd and peel'd, beat them in a
mortar, two ounces of grated bread, a pint of cream, half a pound of
suet or marrow, a glass of sack, a little cinnamon, half a pound of
sugar, six eggs well beat, leaving out three of the whites, and a
quarter of a pound of macaroons; mix all well together; puff-paste
round the dish-edge.
Sauce. Wine and sugar.
28. WHITE POTT _another Way_.
A layer of white bread cut thin at the bottom of the dish, a layer of
apples cut thin, a layer of marrow or suet, currans, raisins, sugar and
nutmeg, then the bread, and so on, as above, till the dish is fill'd
up; beat four eggs, and mix them with a pint of good milk, a little
sugar and nutmeg, and pour it over the top. This should be made three
or four hours before it is baked.
Sauce. Wine and butter.
29. HUNTING PUDDING _another Way_.
Take a pound of grated bread, a pound of suet and a pound of currans,
eight eggs, a glass of brandy, a little sugar, and a little beat
cinnamon; mix these well together, and boil it two hours at the least.
30. ALMOND BISKETS.
Blanch a pound of almonds, lie them in water for three or four hours,
dry them with a cloth, and beat them fine with eight spoonfuls of rose
or orange-flower water; then boil a pound of fine sugar to wire-height,
and stir in the almonds, mix them well over the fire; but do not let
them boil; pour them into a bason, and beat them with a spoon 'till
quite cold; then beat six whites of eggs, a quarter of a pound of
starch, beat and searc'd, beat the eggs and starch together, 'till
thick; stir in the almonds, and put them in queen-cake tins, half full,
dust them over with a little searc'd sugar; bake 'em in a slow oven,
and keep them dry.
31. _To make_ ALMOND BUTTER _another Way_.
Take a quart of cream, six eggs well beat, mix them and strain them
into a pan, keep it stirring on the fire whilst it be ready to boil;
then add a jack of sack, keeping it stirring till it comes to a curd;
wrap it close in a cloth till the whey be run from it; then put the
curd into a mortar, and beat it very fine, together with a quarter of a
pound of blanch'd almonds, beaten with rose-water, and half a pound of
loaf sugar; When all these are well beaten together, put it into
glasses.
This will keep a fortnight.
32. APRICOCK JUMBALLS.
Take ripe apricocks, pare, stone, and beat them small, then boil them
till they are thick, and the moisture dry'd up, then take them off the
fire, and beat them up with searc'd sugar, to make them into pretty
stiff paste, roll them, without sugar, the thickness of a straw; make
them up in little knots in what form you please; dry them in a stove or
in the sun. You may make jumballs of any sort of fruit the same way.
33. BURNT CREAM.
Boil a stick of cinnamon in a pint of cream, four eggs well beat,
leaving out two whites, boil the cream and thicken it with the eggs as
for a custard; then put it in your dish, and put over it half a pound
of loaf sugar beat and searc'd; heat a fire-shovel red-hot, and hold it
over the top till the sugar be brown. So serve it up.
34. _Little_ PLUMB CAKES.
Take two pounds of flour dry'd, three pounds of currans well wash'd,
pick'd and dry'd, four eggs beaten with two spoonfuls of sack, half a
jack of cream, and one spoonful of orange-flower or rose-water; two
nutmegs grated, one pound of butter wash'd in rose-water and rub'd into
the flour, and one pound of loaf sugar searc'd, mix all well together,
and put in the currans; butter the tins and bake them in a quick oven;
half an hour will bake it.
35. York GINGER-BREAD _another Way_.
Take two pounds and a half of stale bread grated fine, (but not dry'd)
two pound of fine powder sugar, an ounce of cinnamon, half an ounce of
mace, half an ounce of ginger, a quarter of an ounce of saunders, and a
quarter of a pound of almonds; boil the sugar, saunders, ginger, and
mace in half a pint of red wine; then put in three spoonfuls of brandy,
cinnamon, and a quarter of an ounce of cloves; stir in half the bread
on the fire, but do not let it boil; pour it out, and work in the rest
of the bread with the almonds; then smother it close half an hour;
print it with cinnamon and sugar search'd, and keep it dry.
36. GINGER-BREAD _in little Tins_.
To three quarters of a pound of flour, put half a pound of treacle, one
pound of sugar, and a quarter of a pound of butter; mace, cloves, and
nutmeg, in all a quarter of an ounce; a little ginger, and a few
carraway seeds; melt the butter in a glass of brandy, mix altogether
with one egg; then butter the tins, and bake them in a pretty quick
oven.
37. OAT-MEAL CAKES.
Take a peck of fine flour, half a peck of oat-meal, and mix it well
together; put to it seven eggs well beat, three quarts of new milk, a
little warm water, a pint of sack, and a pint of new yeast; mix all
these well together, and let it stand to rise; then bake them. Butter
the stone every time you lie on the cakes, and make them rather thicker
than a pan-cake.
38. BATH CAKES.
Take two pounds of flour, a pound of sugar, and a pound of butter; wash
the butter in orange-flower water, and dry the flour; rub the butter
into the flour as for puff-paste, beat three eggs fine in three
spoonfuls of cream, and a little mace and salt, mix these well together
with your hand, and make them into little cakes; rub them over with
white of egg, and grate sugar upon them; a quarter of an hour will bake
them in a slow oven.
39. _A Rich White_ PLUMB-CAKE.
Take four pounds of flour dry'd, two pounds of butter, one pound and a
half of double refin'd sugar beat and searc'd, beat the butter to
cream, then put in the sugar and beat it well together; sixteen eggs
leaving out four yolks; a pint of new yeast; five jills of good cream,
and one ounce of mace shred; beat the eggs well and mix them with the
butter and sugar; put the mace in the flour; warm the cream, mix it
with the yeast, and run it thro' a hair sieve, mix all these into a
paste; then add one pound of almonds blanch'd and cut small, and six
pounds of currans well wash'd, pick'd and dry'd; when the oven is
ready, stir in the currans, with one pound of citron, lemon or orange;
then butter the hoop and put it in.
This cake will require two hours and a half baking in a quick oven.
40. _An_ ISING _for the_ CAKE.
One pound and a half of double-refin'd sugar, beat and searc'd; the
whites of four eggs, the bigness of a walnut of gum-dragon, steep'd in
rose or orange-flower water; two ounces of starch, beat fine with a
little powder-blue (which adds to the whiteness) while the cake is
baking beat the ising and lie it on with a knife as soon as the cake is
brought from the oven.
41. LEMON BRANDY.
Pour a gallon of brandy into an earthen pot, put to it the yellow peel
of two dozen lemons, let it stand two days and two nights, then pour
two quarts of spring water into a pan and dissolve in it two pounds of
refin'd loaf sugar, boil it a quarter of an hour, and put it to the
brandy; then boil and scum three jills of blue milk, and mix all
together, let it stand two days more, then run it thro' a flannel bag,
or a paper within a tunnel, and bottle it.
42. _To make_ RATIFEE _another Way_.
Take a hundred apricocks stones, break them, and bruise the kernels,
then put them in a quart of the best brandy; let them stand a
fortnight; shake them every day; put to them six ounces of white
sugar-candy, and let them stand a week longer; then put the liquor
thro' a jelly bag, and bottle it for use.
43. _To preserve_ GRAPES _all Winter_.
Pull them when dry, dip the stalks about an an inch of boiling water,
and seal the end with wax; chop wheat straw and put a little at the
bottom of the barrel, then a layer of grapes, and a layer of straw,
'till the barrel is fill'd up; do not lie the bunches too near one
another; stop the barrel close, and set it in a dry place; but not any
way in the sun.
44. _To preserve_ GRAPES _another Way_.
Take ripe grapes and stone them; to every pound of grapes take a pound
of double-refined sugar; let them stand till the sugar is dissolved;
boil them pretty quick till clear; then strain out the grapes, and add
half a pound of pippen jelly, and half a pound more sugar; boil and
skim it till a jelly; put in the grapes to heat; afterwards strain them
out, and give the jelly a boil; put it to the grapes and stir it till
near cold; then glass it.
45. BARBERRY CAKES.
Draw off the juice as for curran jelly, take the weight of the jelly in
sugar, boil the sugar to sugar again; then put in the jelly, and keep
stirring till the sugar is dissolved; let it be hot, but not boil; then
pour it out, and stir it three or four times; when it is near cold drop
it on glasses in little cakes, and set them in the stove. If you would
have them in the form of jumballs, boil the sugar to a high candy, but
not to sugar again, and pour it on a pie plate; when it will part from
the plate cut it, and turn them into what form you please.
46. BARBERRY DROPS.
When the barberries are full ripe, pull 'em off the stalk, put them in
a pot, and boil them in a pan of water till they are soft, then pulp
them thro' a hair-sieve, beat and searce the sugar, and mix as much of
the searc'd sugar with the pulp, as will make it of the consistance of
a light paste; then drop them with a pen-knife on paper (glaz'd with a
slight stone) and set them within the air of the fire for an hour, then
take them off the paper and keep them dry.
47. _To candy_ ORANGES _whole another Way_.
Take the Seville oranges, pare off the red as thin as you can, then tie
them in a thin cloth (with a lead weight to keep the cloth down) put
'em in a lead or cistern of river water, let them lie five or six days,
stirring 'em about every day, then boil them while they are very
tender, that you may put a straw thro' them; mark them at the top with
a thimble, cut it out, and take out all the inside very carefully, then
wash the skins clean in warm water, and set them to drain with the tops
downwards; fine the sugar very well, and when it is cold put in the
oranges; drain the syrrup from the oranges, and boil it every day till
it be very thick, then once a month; one orange will take a pound of
sugar.
48. _To candy_ GINGER.
Take the thickest races of ginger, put them them in an earthen pot, and
cover them with river water; put fresh water to them every day for a
fortnight; then tie the ginger in a cloth, and boil it an hour in a
large pan of water; scrape off the brown rind, and cut the inside of
the races as broad and thin as you can, one pound of ginger will take
three pounds of loaf sugar; beat and searce the sugar, and put a layer
of the thin-slic'd ginger, and a layer of searc'd sugar into an earthen
bowl, having sugar at the top; stir it well every other day for a
fortnight, then boil it over a little charcoal; when it is candy-height
take it out of the pan as quick as you can with a spoon, and lie it in
cakes on a board; when near cold take them off and keep them dry.
49. _To preserve_ WINE-SOURS.
Take wine-sours and loaf sugar an equal weight, wet the sugar with
water; the white of one egg will fine four pounds of sugar, and as the
scum rises throw on a little water; then take off the pan, let it stand
a little to settle and skim it; boil it again while any scum rises;
when it is clear and a thick syrrup, take it off, and let it stand till
near cold; then nick the plumbs down the seam, and let them have a
gentle heat over the fire; take the plumbs and syrrup and let them
stand a day or two, but don't cover them; then give them another gentle
heat; let them stand a day longer, and heat them again; take the plumbs
out out and drain them, boil the syrrup and skim it well, then put the
syrrup on the winesours, and when cold, put them into bottles or pots,
tie a bladder close over the top, so keep them for use.
50. CURRAN JELLY.
Take eight pounds of ripe, pick'd fruit, put these into three pounds of
sugar boil'd candy height, and so let these simmer till the jelly will
set; then run it off clear thro' a flannel bag, and glass it up for
use. This never looks blue, nor skims half so much, as the other way.
51. _To preserve red or white_ CURRANS _whole_.