half of loaf sugar, and wet it in half a pint of curran juice, put in
the berries, and boil them over a slow fire till they are clear; when
cold put them in small berry bottles, with a little mutton suet over
them.
52. SYRRUP OF POPPIES.
Take two pounds of poppy flowers, two ounces of raisins, shred them,
and to every pound of poppies put a quart of boiling water, half an
ounce of sliced liquorice, and a quarter of an ounce of anniseeds; let
these stand twelve hours to infuse, then strain off the liquor, and put
it upon the same quantity of poppies, raisins, liquorice, and anniseeds
as before, and let this stand twelve hours to infuse, which must be in
a pitcher, set within a pot or pan of hot water; then strain it, and
take the weight in sugar, and boil it to a syrrup: when it is cold,
bottle it.
53. _To make_ BLACK PAPER _for drawing Patterns_.
Take a quarter of a pound of mutton suet, and one ounce of bees wax,
melt both together and put in as much lamp black as will colour it dark
enough, then spread it over your paper with a rag, and hold it to the
fire to make it smooth.
54. GOOSEBERRY VINEGAR _another Way_.
To every gallon of water, put six pounds of ripe gooseberries; boil the
water and let it be cold, squeeze the berries, and then pour on the
water; let it stand cover'd three days pretty warm to work, stirring it
once a day; then strain it off, and to every six gallons put three
pounds of coarse sugar, let it stand till it has done working, then
bung it up, and keep it moderately warm, in nine months it will be
ready for use.
55. _To make bad Ale into good strong Beer_.
Draw off the ale into a clean vessel, (supposing half a hogshead) only
leave out eight or ten quarts, to which put four pounds of good hops,
boil this near an hour; when quite cold, put the ale and hops into the
hogshead, with eight pounds of treacle, mix'd well with four or five
quarts of boil'd ale; stir it well together, and bung it up close: Let
it stand six months, then bottle it for use.
56. _Green_ GOOSEBERRY WINE.
To every quart of gooseberries, take a quart of spring water, bruise
them in a mortar, put the water to them and let them stand two or three
days, then strain it off, and to every gallon of liquor put three
pounds and a half of sugar, then put it into the barrel, and it will of
itself rise to a froth, which take off, and keep the barrel full; when
the froth is all work'd off, bung it up for six weeks, then rack it
off, and when the lees are clean taken out, put the wine into the same
barrel; and to every gallon put half a pound of sugar, made in syrrup,
and when cold mix with wine; to every five gallons, have an ounce of
isinglass, dissolv'd in a little of the wine, and put in with the
syrrup, so bung it up; when fine, you may either bottle it or draw it
out of the vessel. Lisbon sugar is thought the best. This wine drinks
like sack.
57. GINGER WINE.
Take fourteen quarts of water, three pounds of loaf sugar, and one
ounce of ginger sliced thin, boil these together half an hour, fine it
with the whites of two eggs; when new milk warm put in three lemons, a
quart of brandy, and a white bread toast, covered on both sides with
yeast; put all these together into a stand, and work it in one day;
then tun it: It will be ready to bottle in five days, and be ready to
drink in a week after it is bottled.
58. COWSLIP WINE _another Way_.
To five gallons of water, put two pecks of cowslip peeps, and thirteen
pounds of loaf sugar; boil the sugar and water with the rinds of two
lemons, half an hour, and fine it with the whites of two eggs; when it
is near cold put in the cowslips, and set on six spoonfuls of new
yeast, work it two days, stirring it twice a day; when you squeeze out
the peeps to tun it, put in the juice of six lemons, and when it has
done working in the vessel, put in the quarter of an ounce of
isinglass, dissolv'd in the little of the wine till it is a jelly; add
a pint of brandy, bung it close up two months, then bottle it. This is
right good.
59. STRONG MEAD _another Way_.
To thirty quarts of water, put ten quarts of honey, let the water be
pretty warm, then break in the honey, stirring it till it be all
dissolv'd, boil it a full half hour, when clean scum'd that no more
will rise, put in half an ounce of hops, pick'd clean from the stalks;
a quarter of an ounce of ginger sliced (only put in half the ginger)
and boil it a quarter of an hour longer; then lade it out into the
stand thro' a hair-tems, and put the remainder of the ginger in, when
it is cold tun it into the vessel, which must be full; but not clay'd
up till near a month: make it the latter end of _September_, and keep
it a year in the vessel after it is clay'd up.
60. FRENCH BREAD.
To half a peck of flour, put a full jill of new yeast, and a little
salt, make it with new milk (warmer than from the cow) first put the
flour and barm together, then pour in the milk, make it a little
stiffer than a seed-cake, dust it and your hands well with flour, pull
it in little pieces, and mould it with flour very quick; put it in the
dishes, and cover them with a warm cloth (if the weather requires it)
and let them rise till they are half up, then set them in the oven,
(not in the dishes, but turn them with tops down upon the peel;) when
baked rasp them.
61. _The fine_ RUSH CHEESE.
Take one quart of cream, and put to it a gallon of new milk, pretty
warm, adding a good spoonful of earning; stir in a little salt, and set
it before the fire till it be cum'd; then put it into a vat in a cloth;
after a day and night turn it out of the vat into a rush box nine
inches in length and five in breadth. The rushes must be wash'd every
time the cheese is turn'd.
FINIS.
A BILL of FARE FOR EVERY SEASON of the YEAR.
For _JANUARY_.
_First Course_.
At the Top Gravy Soop.
Remove Fish.
At the Bottom a Ham.
In the Middle stew'd Oysters or Brawn.
For the four corners.
A Fricassy of Rabbits, Scotch Collops, boil'd Chickens, Calf Foot
Pie, or Oyster Loaves.
_Second Course_.
At the Top Wild Ducks.
At the Bottom a Turkey.
In the Middle Jellies or Lemon Posset.
For the four Corners.
Lobster and Tarts, Cream Curds, stew'd Pears or preserv'd Quinces.
For _FEBRUARY_.
_First Course_.
At the Top a Soop remove.
At the Bottom Salmon or stew'd Breast of Veal.
For the four Corners.
A Couple of Fowls with Oyster Sauce, Pudding, Mutton Cutlets, a
Fricassy of Pig's Ears.
_Second Course_.
At the Top Partridges.
At the Bottom a Couple of Ducks.
For the four Corners.
Stew'd Apples, preserv'd Quinces, Custards, Almond Cheese Cakes.
In the Middle Jellies.
For _MARCH_.
_First Course_.
At the Top a boil'd Turkey, with Oyster Sauce.
At the bottom a Couple of roast Tongues or roast Beef.
In the Middle Pickles.
Two Side-dishes, a Pigeon Pie and Calf Head Hash.
For the four Corners.
Stew'd Crab or Oysters, Hunters Pudding, a brown Fricassy, stew'd
Eels, or broil'd Whitings.
_Second Course_.
At the Top Woodcocks or wild Ducks.
At the Bottom Pig or Hare.
In the Middle Jellies or Sweetmeats.
For the four Corners.
Raspberry Cream, Tarts, stew'd Apples, and preserv'd Apricocks.
For _APRIL_.
_First Course_.
At the Top stew'd Fillet of Veal.
At the Bottom a roast Leg of Mutton.
Two Side-dishes, Salt Fish and Beef-Steaks.
In the Middle a Hunters Pudding.
_Second Course_.
At the Top roast Chickens and Asparagus.
At the Bottom Ducks.
In the Middle preserv'd Oranges.
For the four Corners.
Damasin Pie, Cream Curds, Lobster, and cold Pot.
For _MAY_.
_First Course_.
At the Top stew'd Carp or Tench.
At the Bottom a stew'd Rump of Beef.
In the Middle a Sallet.
For the four Corners
A Fricassy of Tripes, boil'd Chickens, a Pudding, Olives of Veal.
_Second Course_.
At the Top Rabbits or Turkey Pouts.
At the Bottom green Goose or young Ducks.
For the four Corners.
Lemon Cream, Quince Cream, Tarts, Almond Custards.
In the Middle Jellies.
For _JUNE_.
_First Course_.
At the Top roast Pike.
At the Bottom Scotch Collops.
In the Middle stew'd Crab.
For the four Corners.
Boil'd Chickens, Quaking Pudding, roast Tongue, with Venison Sauce,
Beans and Bacon.
_Second Course_.
At the Top a Turkey.
At the Bottom Ducks or Rabbits.
In the Middle Strawberries.
Two Side dishes, roast Lobster and Pease.
For the four Corners.
Green Codlings, Apricock Custard, Sweetmeat Tarts, preserv'd Damsins,
or Flummery.
For _JULY_.
_First Course_.
At the Top green Pease Soop, remove stew'd Breast of Veal white.
At the Bottom a Haunch of Venison.
In the Middle a Pudding.
Two Side-dishes, a Dish of Fish, and a Fricassy of Rabbits.
_Second Course_.
At the Top Partridges or Pheasants.
At the Bottom Ducks or Turkey.
In the Middle a Dish of Fruit.
For the four Corners.
Solomon Gundie, Lobster, Tarts, Chocolate Cream.
For _AUGUST_.
_First Course_.
At the Top Fish.
At the Bottom Venison Pasty.
In the Middle Herb Dumplings.
For the four Corners.
Fricassy of Rabbits, stew'd Pigeons, boil'd Chickens, Fricassy of
Veal Sweetbreads with Artichoke Bottoms.
_Second Course_.
At the Top Pheasants or Partridges.
At the Bottom wild Ducks or Teal.
In the Middle Jellies or Syllabubs.
For the four Corners.
Preserv'd Apricocks, Almond Cheese-cakes, Custards, and Sturgeon.
For _SEPTEMBER_.
_First Course_.
At the Top collar'd Calf Head, with stew'd Pallets and Veal
Sweetbreads, and forc'd Meat-Balls.
At the Bottom Udder and Tongue or a Haunch of Venison
In the Middle an Ambler of Cockles, or roast Lobster.
Two Side dishes, Pigeon Pie and boiled Chickens.
_Second Course_.
At the Top a roast Pheasant.
At the Bottom a Turkey.
For the four Corners.
Partridges, Artichoke-Bottoms fry'd, Oyster Loaves, and Teal.
For _OCTOBER_.
_First Course_.
At the Top stew'd Tench and Cod's Head.
At the Bottom roast Pork or a Goose.
Two Side-dishes, roast Fish, and boil'd Fowl and Bacon.
For the four Corners.
Jugg'd Pigeons, Mutton Collops, Beef Rolls, and Veal Sweetbreads
fricassy'd.
In the Middle minc'd Pies or Oyster Loaves.
_Second Course_.
At the Top Wild Fowl.
At the Bottom a Hare.
In the Middle Jellies.
Two Side-dishes, roasted Lobster and fry'd Cream.
For the four Corners.
Preserv'd Quinces, or stew'd Pears, Sturgeon, cold Tongue, and
Orange Cheese Cakes.
For _NOVEMBER_.
_First Course_.
At the Top a Dish of Fish.
At the Bottom a Turkey Pie.
Two Side-dishes, Scotch Collops, and boil'd Tongue with Sprouts.
In the Middle scallop'd Oysters.
_Second Course_.
At the Top a Dish of Wild Fowl.
At the Bottom roast Lobster.
In the Middle Lemon Cream.
For the four Corners.
Tarts, Curds, Apricocks, and Solomon Gundie.
For _DECEMBER_.
_First Course_.
At the Bottom boil'd Fowls.
Two Side dishes, Bacon and Greens, and a Dish of Scotch Collops.
In the Middle minc'd Pies or Pudding.
_Second Course_.
At the Top a Turkey.
In the Middle hot Apple Pie.
For the four Corners.
Custard, Raspberry Cream, cold Pot and Crabs.
A SUPPER
For _JANUARY_.
At the Top a Dish of Plumb Gruel.
Remove, boil'd Fowls.
At the Bottom a Dish of Scotch Collops.
In the Middle Jellies.
For the four Corners.
Lobster, Solomon-Gundie, Custard, Tarts.
For _FEBRUARY_.
At the Top a Dish of Fish.
Remove, a Couple of roasted Fowls.
At the Bottom wild Ducks.
For the four Corners.
Collar'd Pig, Cheese Cakes, stew'd Apples and Curds.
In the Middle hot minc'd Pies.
For _MARCH_.
At the Top a Sack Posset.
Remove, a Couple of Ducks.
At the Bottom a boil'd Turkey, with Oyster Sauce.
In the Middle Lemon Posset.
Two Side-dishes, roasted Lobster, Oyster Pie.
For the four Corners.
Almond Custards, Flummery, Cheese-Cakes, and stew'd Apples.
For _APRIL_.
At the Top boiled Chickens.
At the Bottom a Breast of Veal.
In the Middle Jellies.
For the four Corners.
Orange Pudding, Custards, Tarts, and stew'd Oysters.
For _MAY_.
At the Top a Dish of Fish.
At the Bottom Lamb Steakes or Mutton.
In the Middle Lemon Cream or Jellies.
Two Side-dishes, Tarts, Raspberry Cream.
For the four Corners.
Veal sweetbreads, stew'd Spinage, with potched Eggs and Bacon,
Oysters in scallop'd Shells, boiled Chickens.
For _JUNE_.
At the Top boil'd Chickens.
At the Bottom a Tongue.
In the Middle Lemon Posset.
For the four Corners.
Cream Curds or Custards, potted Ducks, Tarts, Lobsters, Artichokes
or Pease.
For _JULY_.
At the Top Scotch Collops.
At the Bottom roast Chickens.
In the Middle stew'd Mushrooms.
For the four Corners.
Custards, Lobsters, split Tongue, and Solomon Gundie.
For _AUGUST_.
At the Top stewed Breast of Veal.
At the Bottom roast Turkey.
In the Middle Pickles or Fruit.
For the four Corners.
Cheese Cakes and Flummery, preserved Apricocks, preserved Quinces.
For _SEPTEMBER_.
At the Top boil'd Chickens.
At the Bottom a carbonated Breast of Mutton, with Caper Sauce.
In the Middle Oysters in scallop Shells, or stew'd Oysters.
Two Side Dishes, hot Apple Pie and Custard.
For _OCTOBER_.
At the Top Rice Gruel.
Remove, a Couple of Ducks.
At the Bottom a boil'd Turkey with Oyster Sauce.
In the Middle Jellies.
For the four Corners.
Lobster or Crab, Black Caps, Custard or Cream, Tarts or collar'd Pig.
For _NOVEMBER_.
At the Top Fish.
At the Bottom Ducks or Teal.
In the Middle Oyster Loaves.
Remove, a Dish of Fruit.
Two Side Dishes, minc'd Pies, Mutton Steaks, with Mushrooms and Balls.
For _DECEMBER_.
At the Top boil'd Chickens.
At the Bottom a Dish of Scotch Collops or Veal Cutlets.
In the Middle Brawn.
Remove, Tarts
For the four Corners.
Boil'd Whitings or fry'd Soles, new College Puddings, Tullouy
Sausages, Scotch Custard.
[Illustration:
_A_ SUPPER in _SUMMER_.
1
2 3
4 5 6
7 8
9
1. Boil'd Chickens.
2. Preserv'd Oranges or Apricocks.
3. Flummery.
4. Asparagus.
5. Lemon Posset.
6. Roast Lobster.
7. Stew'd Apples.
8. Almond Cheese Cakes.
9. Lamb.]
[Illustration:
_A_ DINNER in _SUMMER_.
1
2 3 4
5
1. Cod's Head or Salmon.
2. Boil'd Chickens.
3. A fine Pudding or roasted Lobster.
4. Beans and Bacon.
5. Stew'd Breast of Veal.]
[Illustration:
SECOND COURSE.
1
2 3
4
5 6
7
1. Two young Turkeys or Ducklings.
2. Stew'd Apples.
3. Custards.
4. Jellies or Lemon Posset.
5. Tarts.
6. Preserv'd Oysters.
7. Green Geese or young Rabbits.]
[Illustration:
_A_ DINNER in _WINTER_.
1
2 3
4
5 6
7
1. A Soop.
2. Scotch Collops.
3. Boil'd Chickens.
4. Stew'd Oysters or roasted Lobster.
5. A Hunters Pudding.
6. Roasted Tongue.
7. A Ham or roast Beef.
Remove. 1 Fish.]
[Illustration:
SECOND COURSE
1
2 3
4 5 6
7 8
9
1. A Turkey.
2. Almond Cheesecakes.
3. Sturgeon.
4. Partridges.
5. Jellies.
6. A Hare or Woodcocks.
7. Collar'd Cream.
8. Cream Curds.
9. Ducks or Pig.]
[Illustration:
_A_ SUPPER in _WINTER_.
1
2 3
4
5 6
7
1. Gruel or Sack Posset.
2. Tarts.
3. Lobster.
4. Jellies or Lemon Cream.
5. Solomon Gundie.
6. Custards.
7. Boil'd Turkey with Oyster Sauce.
Remove. 1. Wild Duck.]
[Illustration:
_A_ DINNER in _SUMMER_.
1
2 3
4 5 6
7 8 9
10 11 12
13 14
15
1. Craw Fish Soop.
2. Moor Game.
3. A Granade.
4. Apples stew'd green.
5. Boil'd Partridge.
6. Cherries.
7. Stew'd Sweetbreads, and Pallets.
8. Jellies or Pine-apples.
9. Roast Teal.
10. Apricocks.
11. Artichokes.
12. Sweet-meat Tarts.
13. Fry'd Soals.
14. Turkey Pout roasted and larded.
15. A Haunch of Venison.]
[Illustration:
_A_ GRAND TABLE in _WINTER_.
1
2 3 4
5 6 7 8
9 10 11 12 13
14 15 16 17
18 19 20
21
1. Vermicelly Soop.
2. Sweet Patties.
3. A Fricassy of Beast Patties.
4. Stew'd Crab.
5. Olives of Veal.
6. Preserv'd Damsins.
7. Preserv'd Oranges.
8. Marinaded Pigeons.
9. A boil'd Turkey with Oyster Sauce.
10. Cream Curds.
11. A Pyramid of dry'd Sweetmeats.
12. Flummery.
13. A Ham.
14. A white Fricassy of Chickens.
15. Preserv'd Apricocks.
16. Preserv'd Quinces.
17. A brown Fricassy of Rabbits.
18. A Fricassy of Veal Sweetmeats.
19. Minc'd Pies.
20. Oyster Loaves.
21. Haunce of Venison, or Roast Beef.
Remove.
1. Carp with Pheasant.
Remove.
2. Grapes.
Remove.
3. Collar'd Beef.
Remove.
4. Cheese-Cakes.
Remove.
5. Quails.
Remove.
8. Teal.
Remove.
9. Two roasted Lobsters.
Remove.
13. Woodcocks or Partridges.
Remove.
14. Artichokes or young Peas.
Remove.
17. Snipes.
Remove.
18. Tarts.
Remove.
19. Collar'd Pig.
Remove.
20. Fruit.
Remove.
21. Wild Ducks.]
INDEX.
Those mark'd [thus +] are in the Supplement.
_A
Almond Posset to make
----Cakes, do.
----Cheese Cakes do.
+ ----do another Way
----Puffs do.
----Butter do.
+ ----do. another Way
----Flummery do
+ ----Biskets
Amblet of Cockles, do.
Apple Dumplins, do.
----to stew
----another Way
Artichoke Bottoms to fry
----to fricassy
+ ----to Dry
Apricock Pudding to make
+ ----Jumballs do.
----Custard do.
----Chips or Peaches do.
----to preserve
----to make Marmalade
----to dry
----do like Prunella's
----to preserve Green
----do. another Way
Ale Orange to make
+ ----bad into strong Beer
----Posset, to make
Asparagus, or Green Pease to keep.
Angelico, to candy
B
Beef, Brisket to stew
----Rump, do.
Beef Olives, to make
----Rolls, do.
----Rump, to ragoo
----Collar'd to eat cold
----Dutch to make
----to pot
----Steaks to fry
----do. another Way
Berries to bottle
Brain Cakes to make
Black Caps, to make
Brandy Orange to make
+ ----Lemon do.
+ Lemon do. another Way
----black Cherry, do.
----Raspberry, do.
----Ratisie, do.
+ ----do. another Way
Brockly, to boil
Beast Kidneys, to roast
Beans Kidneys to keep
Buttons Mushrooms, to pickle
Barberries to keep instead of preserving
+ ----Cakes
+ ----Drops
----preserving
----to pickle
----to preserve for Tarts
----to keep all the Year
Barley Sugar, to make
+ Black Paper to make for drawing Patterns
C
Cabbage, to pickle
Cake Caraway to make
+ ----Rich white Plumb Cake
+ Cake
+ Cake, Ising for
----great, do.
----Ising for it
----Bisket, to make
----Raspberry Cakes
Cake Portugal, do.
----Orange, do.
----Shrewsbury, do.
+ ----Bath
----Gingerbread, do.
----Seed, do.
----Queen, do.
----King, do.
----Angelico, do.
+ ----Oatmeal, do.
----Breakfast, do.
----fine, do.
----to keep all the Year
----Plumb, do.
----Little Plumb, do.
----Plumb another Way
----do. ordinary
Calf's Head collar'd to eat hot
----do. to eat cold
----hash'd
----do. white
----Pye of, to make
----do. another Way
----to ragoo
----to roast, to eat like Pig
----Feet to fricassy white
----to fry in Butter
----do. in Eggs
----to make minc'd Pies of
----to make Pie of
----Jelly, to make
----Flummery, do.
+ Chars to pot
Catchup to make
+ ----Walnut do.
+ ----fine do.
Cheese Cakes do.
----Lemon, do.
----common do.
----without Currans do.
Cheese Slipcoat, to make
+ ----fine Rush
----Bullies, do.
----Cream, do.
Cherries, to preserve for drying
----to preserve
----to dry
Colliflower to pickle white
----another Way
Chickens to fricassy white
----do brown
----surprize
----to boil
+ ----Pie hot
Collops Scotch, to make
----another Way
----another Way
Collops minc'd, to make
Cod's Head, to dress
----Zoons, do.
Cockles, to pickle
Cordial Water of Cowslips, to make
Cowslip Syrup, do.
Cracknels, do.
Cream Lemon, do.
----do. to make yellow
----do. another Way
----Orange
----Quince
----any preserv'd Fruit
+ Cream burnt
----to fry to eat hot
----Chocolate to make
----Gooseberry, do.
----Apple, do.
----Curds, do.
----Rice or Almond do.
Cucumbers, to pickle
----another Way
----to make Mange of
----to make pickle for
----to stew
----to fry for Mutton Sauce
----Soop to make
Curranberries, to pickle
----to preserve in Bunches
+ ----to preserve whole
----to make Jelly of
Custard Almond
----Sagoo
----Scotch, to eat hot
Cyder, to make
D
Damsins to preserve
----do. for Tarts
----do. to keep
----do. bottle
Drops Ratisie, to make
----Lemon, do.
Ducks to boil
----to stew
----do. to stew whole
Dumplings Herb, to make
----plain Fruits
----Apple
E
Eels to collar
----to stew
----to pitchcock
----Pie, to make
Eggs to fricassy white
----do. brown
----to stew in Gravy
----Pie, to make
Elder Buds, to pickle
----to make pickle for
F
Fowl, to force
+ ----Feet
Fritters Fruit to make
----Apple, do.
----Oatmeal, do.
Fruit to preserve green
----do. all the Year
French bread to make
+ another Way
G
Girkins, to pickle
Gilliflowers, do.
+ Ginger to candy
Gingerbread white
+ ----York
+ ----in little Tins
----red
----another Way
Gooseberry Cake
----to bottle
----to preserve
----do. red
+ Granade
+ Grapes to preserve all Winter
+ ----another Way
Gruel Sagoo
----Plumb
----Rice
Goofer Wafers to make
H
Hams or Tongues to salt
Hare, to stew
----to pot
----to jugg
----to roast with a Pudding in the Belly
Hedge Hogs Cupid, to make
----Almond
Herrings to boil
----to fry
----to pickle
----to keep all the Year
Hotch potch, to make
J
Jam Cherry to make
----Bullies, do.
----Damsins, do.
+ Jelly brown
+ Jelly Curran
Jambals, do.
----another Way
L
Lamb Leg of, boiled with Loyn fry'd
+ Larks in Jelly
Lamb with Chickens boil'd
----fricassy white
----fricassy brown
Lobster or Crab to roast
+ ----A L'Italienne
----to butter
Leatch, to make
Loaves Oyster, do.
M
Macaroons, to make
Mango of Codlins
+ Mellon, do.
Mead strong, do.
----another Way
+ ----another Way
Milk mull'd, a Dish of
Mulberries, to preserve whole
Muscles, to pickle,
Mushrooms, to pot
----to stew
----to pickle
----another Way
----another Way
----to fry
----powder to make
Mutton stew'd Fillet of
----Shoulder forced
----Breast to collar
----do. another Way
----do. to carbonade
Mutton Chine roasted, with Sallery
----Chops, to make
----Leg forc'd
----French Cutlets to make
----Steads to fry
----artificial Venison, to make
----Leg of, to salt to eat like Ham
N
Neat's Tongue Pie, to make
Nasturtian Buds to pickle
O
Onions to pickle
Orange Chips to preserve to put into Glasses
----or Lemons to preserve
----Chips another Way
----Marmalade to make
----to preserve Oranges whole
+ ----to candy whole
----Tarts, to make
Oysters Scotch to make
----to stew
+ ----to lard
----to fry
----to scallop
----to pickle
+ Ox Lips to dress
P
Pallets stew'd
Pancakes, clare
----Rice
+ Partridges, to pot
+ Do. another Way
Parsnips to fry to look like Trout
+ Poverade, to make
Parsnips, another Way
Paste to make for a standing Pie
----for Tarts
----do. another Way
----do. do.
----for Venison Pasty
----of Pippens, white
----of do. green
----of do. red
Patties savoury to make
----sweet
Pears to dry
Pears or Pippens to dry without Sugar
Pigeons to make a Pulpatoon
----to stew
----to pot
----boil'd with fricassy sauce
----marmonaded
----to jugg
----to pickle
----to broil whole
Pig Royal to make
----to collar
----Ears to fricassy
----like Lamb in Winter
----Head roll'd, to eat like Brown
Pike to eat like Sturgeon
----to stew
----to roast with a Pudding in the Belly
Plumbs to preserve
Plumb Porridge to make
Pork to pickle
Posset Sack to make
----another Way
----to make Froth for
----Lemon
Potatoe Crabs to pickle
Pudding black to make
----Custard
----Orange
----do. another Way
----do. another Way
----do. another Way
Do. another Way
+ ----Lemon another Way
----Oatmeal do.
+ Almond Pudding
+ Do. another Way
----Apple do.
----Ground Rice do.
----Gooseberry do.
----Collage do.
----Potatoe
+ ----do. another Way
----Carrot
+ ----Carrot another Way
----Quaking to make
----do. another Way
----do. do.
----Sagoo
----Pearl Barley
----Calf's Foot
----Hunting
+ ----do another Way
----Liver
----for Hare
----Herb
+ ----White Pot another Way
----Curd
----white in Skins
----Marrow
----Bread
----Colliflower
Punch Milk, to make
----another Way
----do.
----do.
----Acid for to make
Purslain to pickle
Pie rich to make
Pie Eel
Pie Turbot-Head
----Herring
----Orange
----Ham
----Woodcock
----sweet Chicken
----savoury do.
----sweet Veal
----Candle for
----Hare
----another Way
----minc'd
----another Way
----Oyster
----Codlim
Pickle for Salmon
Q
Quidenny to make
----Quinces to preserve
----do. another Way
----Cream to make
----to make white
----Marmalade to make
R
Rabbets to fricassy brown
----do. white
----pull'd
----dressed, to look like Moor game
Raspberry and Strawberry Fool, to make
S