As the People in the Country have not always the conveniency of a Market
near them, and the Anchovy is often required for Fish-Sauce; so should
every Family keep a quantity by them. They should be large, and fresh
brought over when we buy them, and feel firm to the Finger; neither should
they have their Heads on, for they are then more apt to turn rancid and
stink; and if we buy them in large Quantities, the frequent opening the Pot
we keep them in will subject them to Change. But to prevent this, as the
Liquor falls or shrinks, add Vinegar to them, which will continue them firm
and free from Rotting for two Years.
To Roast a Shoulder of _Mutton_ like _Venison._ From the same.
Take a Shoulder of Mutton, and skin it; then lay it in the fresh Blood of a
Sheep, well stirr'd with a little Salt, as it is bleeding, for six or eight
Hours. When you have done this, wash it in Water and Salt, and at last with
Vinegar; or else you may steep it in an Infusion of warm Water, a Gallon,
and half a quarter of an Ounce of _Brazil_-Wood rasp'd. You may steep it in
this Liquor for four Hours, or else you may let it pass half an Hour in a
gentle Oven with Water and Salt, and a small Piece of _Brazil_-Wood in it;
either of which will give it a Colour: but I think the two last are better
than the Blood. Roast it then for its time, basting it well with Water and
Salt, till it is near enough, and then give it a little sprinkling of Salt
and raspings of Bread, with some Flour well mixt. The Sauce for this is
Claret boil'd with Cinnamon, sweetned with a little Sugar and Crumbs of
Bread grated: but some will use the Claret, Sugar and Cinnamon without the
Crumbs, in Saucers; as it is now the most common way in Noblemens Families
to do Venison. But in the Dish with the artificial Shoulder of Venison, put
a strong Gravey of Beef; or made of some of the Beef-Glue which you have
recommended in your Book.
To make a _Hare-Pye,_ for a cold Treat. From the same.
Take the Flesh of an Hare, and beat it in a Marble Mortar; then add as many
butter'd Eggs as will almost equal the Quantity of the Hare's-Flesh. Mix
these together with a little fat Bacon cut small, some Pepper and Salt, and
a little powder of Cloves and Mace, or sweet Marjoram, to your Pleasure,
and mix them very well; then lay in your Paste, and butter it well at the
bottom with some seasoning, strew'd upon it, and lay in your Preparation,
and cover it with Butter; then close it, and serve it when it is cold.
To preserve _Ginger,_ and reduce the common _Ginger_ for that purpose. From
the same.
Take the large Roots of Ginger, and pour scalding Water upon them; and when
that is cool, pour on some more scalding Water: and so repeat the same till
the seventh or eighth time, or till you find the Ginger soft, and very much
swell'd. Then warm some White Wine, and put it in that, for a few Hours,
stirring it frequently while it is in any of the Liquors. Boil the last
Liquor with fine Sugar to a Syrup; then put in your Ginger, and boil it for
some time; then set it by till the next day, and repeat the boiling of the
Ginger, adding every now and then a little White Wine, till the Ginger
begins to look a little clear; and when it is cold, put it into Glasses, or
glazed Jars, stopping it close.
_Marmalade_ of _Oranges_ and _Lemons._ From the same.
It is necessary to boil the Rinds of each in several Waters, till the
Bitterness is lost, and that they are reduced to a tenderness, such as you
like; then beat them in a Marble Mortar with as much of the Pulp of
Golden-Pippins, or Golden-Rennets, as you think proper. Then take their
weight of Sugar well powder'd, and a Pint of Water to every Pound of Sugar;
boil your Sugar and Water, and when you have made a Syrup, put in your
Pulp, and boil them all together till they are clear. Then put in the Juice
of Oranges and Lemons, so much as will give you the Taste you desire; then
boil it over again till it jellies, and put it into Glasses, Keep this in a
dry Place.
To make _Syrup_ of _Mulberries._ From the same.
Press out the Juice of Mulberries with your Hands, and pass it through a
Sieve; and when it has stood to settle, pour off the clear, and put to it,
its Weight of fine Sugar; put this into a Gallypot, and set that Pot into a
Kettle of hot Water, which should be kept simmering near two Hours: stir
the Syrup every now and then with a Silver Spoon, and take off what Scum
may rise at Times, upon it; when it is enough, let it stand till it is
quite cold, and then put it into clear dry Bottles with large Mouths, and
stop them close. Keep this in a dry Place.
It is to be remark'd, that besides this Syrup is very cooling; its use is
to colour stew'd Apples, or Puddings, or any sweet Preparation made with
Flour or Fruit: for in itself it carries no Flavour that will be
predominant over that of another Fruit.
Of _Syrup_ of _Raspberries, Currans,_ or other Fruits. From the same.
These Syrups are made like the former, by pressing out the Juice with the
Hands; because if the Seeds are broken, they would have an ill Taste. Treat
these in the making just in the same way as the former, and use them in the
same manner, to colour any sweet Preparation; but remember, where you put
any of the Raspberry Syrup, the Flavour of the Raspberry will prevail.
To make a _Raspberry-_Pudding. From the same.
Take a Pint of Cream, and grate into it four Penny _Naples_ Biscuits; then
take the Yolks of eight hard Eggs chopt and broken small; then beat four
Eggs and put in two spoonfuls of Flour, and as much Powder of
double-refined Sugar; then put in as much Syrup of Raspberries as you think
proper to give it a Flavour and a Colour. If you find that your Composition
is not thick enough, you may grate in more _Naples_ Biscuit. Mix all this
well together, and, if you will, make a fine Crust roll'd thin and laid in
a Dish, and bake it in a gentle Oven.
_Parsnip-Cakes._ From the same.
Scrape some Parsnip-Roots, and slice them thin, dry them in an Oven and
beat them to Powder; mix them then with an equal quantity of Flour, and
make them up with Cream and Spices powder'd; then mould them into Cakes,
and bake them in a gentle Oven. _N.B._ The sweetness of the Parsnip Powder
answers the want of Sugar.
To make _Raspberry_ bak'd Cakes. From the same.
Take Potatoes and boil them, and when they are peel'd, beat them in a
Marble Mortar with half the Quantity of fine Sugar powder'd; then put in
some of your Raspberry Syrup, till it is coloured with it, and make up your
Cakes in fine Sugar powder'd. Then dry them, or bake them, in a gentle
Oven, _Note_, these Cakes should be made thin.