Put to a quartern of Flour a pound and a half of Butter, rubbing a third
part in; and make it into a Paste with Water: then roll in the rest of the
Butter, at two or three times, and lay your Paste in the Dish, putting some
bits of Butter, on the bottom Paste, with some Salt and Pepper, at
discretion.
Then scale and gut your Carp, and wash it with Vinegar, and dry it well;
and make the following Pudding for the Belly of the Carp: _viz._ Take the
Flesh of an Eel, and mince it very small; add some grated Bread, some dry'd
sweet Marjoram powder'd, two butter'd Eggs, a small Anchovy minced, a
little Nutmeg grated, and some Salt and Pepper; mix this well, and fill the
Belly of the Carp with it; and for the remaining Part, make it into Balls.
Then cut off the Tail and Fins of the Carp, and lay it in the Crust, with
the Balls about it; some Mushroom Buttons, Oysters with their Fins taken
off, and some Shrimps, a few Slices of Lemon, and some thin Slices of fat
Bacon, a little Mace and some bits of Butter: then close it, and before you
put it into the Oven, pour in half a Pint of Claret. Serve this Pye hot.
To make Biscuits of _Potatoes._ From the same.
Boil the Roots of Potatoes, till they are tender; then peel them, and take
their weight of fine Sugar, finely sifted; grate some Lemon-Peel on the
Sugar; and then beat the Potatoes and Sugar together, in a Stone Mortar,
with some Butter, a little Mace, or Cloves, finely sifted, and a little Gum
Dragon, steeped in Orange-Flower-Water, or Rose-Water, till it becomes a
Paste; then make it into Cakes with Sugar, finely powder'd, and dry them in
a gentle Oven.
To make _Biscuits_ of Red _Beet-Roots;_ from the same; call'd the _Crimson
Biscuit._
Take the Roots of Red-Beets, and boil them tender; clean them, and beat
them in a Mortar with as much Sugar, finely sifted; some Butter; the Yolks
of hard Eggs, a little Flower; some Spice, finely beaten, and some
Orange-Flower-Water, and a little Lemon-Juice. When they are well mix'd,
and reduced to a Paste, make them into Cakes, and dry them in a slow Oven.
To boil _Onions,_ that they shall lose their strong Scent, and become as
sweet as Sugar in their Taste. From the same.
Take the largest Onions, and when you have cut off the Strings of the
Roots, and the green Tops, without taking off any of the Skins, fling them
into Salt and Water, and let them lie an Hour; then wash them in it, and
put them into a Kettle, where they may have plenty of Water, and boil them,
till they are tender. Then take them off, and take off as many Skins, as
you think fit, till you come to the white Part, and then bruise them, if
you will, and toss them up with Cream or Butter, if you use them with
boil'd Rabbits, or under a roasted Turkey; but in the last Case, this Sauce
should be serv'd in Basons, or on Plates. You may also bruise them, and
strain them through a Cullendar, and then put Cream to them; which is
esteem'd the nicest way for a Turkey; or if you keep them whole, you may
warm them in strong Gravey, well drawn, with Spice and sweet Herbs; and
when that is done, thicken the Gravey with burnt Butter, adding a little
Claret, or White Wine; or, for want of that, a little Ale. This is a Sauce
for a Turkey roasted, or roast Mutton, or Lamb.
_Hungary-Water._ From Mrs. _Du Pont,_ of _Lyons;_ which is the same, which
has been famous, about _Montpelier._
Take to every Gallon of Brandy, or clean Spirits, one handful of Rosemary,
one handful of Lavender. I suppose the handfuls to be about a Foot long
a-piece; and these Herbs must be cut in Pieces, about an Inch long. Put
these to infuse in the Spirits, and with them, about an handful of Myrtle,
cut as before. When this has stood three Days, distil it, and you will have
the finest Hungary-Water that can be. It has been said, that Rosemary
Flowers are better than the Stalks; but they give a faintness to the Water,
and should not be used, because they have a quite different Smell from the
Rosemary; nor should the Flowers of Myrtle be used in lieu of the Myrtle,
for they have a scent ungrateful, and not at all like the Myrtle.
The Manner of making the famous _Barcelona Snuff,_ as it was perform'd at
the _Lyon_ at _Barcelona;_ from the same. This is also call'd _Myrtle
Snuff._
Take _Seville_ Snuff, and prepare a dry Barrel, that has not had any Wine
in it, or of any Scent; then cut the fresh Tops of Myrtle, and lay a layer
of them at the bottom of the Cask, an Inch or two thick; then lay Snuff on
that as thick, and lay on more Myrtle, two Inches; then again, put on
Snuff, and so fill the Barrel in the same Manner, _Stratum super Stratum_.
Then press it down with a Board, that will fit, and set three Weights upon
it of a quarter of an Hundred a-piece, and let it stand four and twenty
Hours; then turn it out, and sift it, flinging the Myrtle away; then put it
into the Cask, as before, with fresh Myrtle, and serve it so three times,
and sift it off. When this is done, add to every ten Pounds of Snuff, one
pound of Orangery Snuff, and mix the whole very well, and after three days,
put it into glaz'd Pots, well pressed into them, and stopt close; or else
into Leaden Pots: which last is rather the best.
To make _Orangery Snuff._ From the same.
Take _Seville_ Snuff and Orange-Flowers, fresh gather'd early in the
Morning. And in a glaz'd Earthen Vessel, lay a Layer of the Flowers, then a
Layer of Snuff, then a Layer of Flowers; and so on, till the Pot is full.
Press it down very gently, and let the Mouth of the Pot be open for
twenty-four Hours; then turn all out, and sift your Snuff, and lay in fresh
Flowers, with Snuff, in the same manner as before; and at the end of four
and twenty Hours sift it off again, and repeat the same the third time:
being sure that the Flowers do not remain longer than twenty-four Hours,
else they will sour the Snuff. In making this Snuff, you ought to allow at
least a pound for Waste, for the Flowers will gather a great deal of it.
To make _Orange-Butter._ From the same.
Take Hogs-Lard (or as in some Places, call'd Hogs-Seame) wash this well in
Spring-Water, beating it all the while with a piece of Wood; then take
Orange-Flowers, fresh gather'd, and melt the Lard gently, and put about a
quarter of a pound of the Flowers into a pound of Lard; let them remain ten
Minutes, gently keeping them warm over the Fire; then strain it off, and
when the Lard is again cold, beat it, and wash it with Orange-Flower-Water.
Then melt it gently a second time, and put in fresh Flowers, in the same
manner as before, and it will become of a yellow Colour; and, when it is
cool, beat it again with a wooden Paddle and Orange-Flower-Water, and then
put it into Pots for use. I should remark, that the Lard should be melted
by putting it in a glazed Vessel, and melting it by putting the Vessel into
boiling Water.