To every Gallon of _French_-Brandy put one Ounce of Anniseeds, and another
of sweet Fennel-Seeds, two Drachms of Coriander-Seeds. Let these infuse
nine Days, then take of the Spirit of Saffron one Drachm, distil'd from
Spirit of Wine, mix with the rest; infuse during this time some Liquorice
sliced in Spirits, one Pound of Raisins of the Sun, and filter it; put then
a Quart of pure White-Wine to a Gallon of the Liquor, and when all is mix'd
together, take the Juice of Spinach boil'd, enough to colour it; but do not
put the Spinach Juice into the Liquor till it is cold. To this put one
Pound of white Sugar candied, finely powder'd, to a Gallon of Liquor.
To make a _Cabbage-Pudding;_ from a Gentlewoman in _Suffolk,_ as it was
written by herself.
Sir,
You will excuse me, if I send you a Receipt for a Pudding, which is
accounted so agreeable by my Acquaintance, that they think it worth a place
in your Book, call'd, _The Lady's Monthly Director_, in the Management of
the several Products of a Farm. It may as well be made by People of the
lower as of the higher Rank.
Take a Piece of boil'd Beef, which is not always done enough; the Parts of
it which are the least done, and chop them small: take as much boil'd
Cabbage as you have Meat, and chop that as small as the Beef, season this
with Pepper and Salt, and two or three Eggs beaten, to mix it up in the
manner of farced Meat. Whatever else of seasoning you like, put it to it;
and when it is made into a thin Paste, put the Mixture into a Linnen-Cloth,
and boil it till it is enough, then serve it to the Table. But this Pudding
is much better made with raw salt Beef and boil'd Cabbage, for is makes an
extraordinary Paste, and is much softer and fuller of Gravey than the
first.
_N.B._ If it is of the first Sort, the quantity of half a Quartern Loaf of
fine Bread, may boil an Hour, and the latter Sort may boil an Hour and a
half.
_I am Yours,_
C. B.
Serve it with Butter and Gravey, with Lemon-Juice.
Of the _Gourmandine-Pea,_ and its several Ways of Dressing.
_P.S._ You have mention'd in one of your Books a sort of Pea, which is
call'd the Gourmandine, or Gourmand; which I suppose one may call, in
_English_, the Glutton's Pea, because we eat all of it. For the Pods of it
are very sweet and have no Film, or Skin in them, so that the Cods may be
as well eaten as the Peas themselves; for which reason, when we have drawn
the Strings from them, as we do from Kidney Beans, you may broil them upon
a Gridiron, and serving them with gravey Sauce, they are very good; or to
cut them into Pieces, and fry them with Mutton Steaks; or else you may fry
them with Beef, and they are still better. But the best way, is to cut them
cross, as you do _French_-Beans, and stew them in Gravey with a little
Pepper and Salt, there is not any thing in my Opinion can eat better, and
to be put in a gravey Soop, are incomparable; especially, if they have been
parboil'd, and rubb'd dry, and then fry'd in burnt Butter.
The smallest dwarf crooked Sugar-Pea, that you recommend, is of the same
quality, but rather better, for all these Uses, being somewhat sweeter than
the former, and the Pod fuller of Pulp.