Take the Breast of a Turkey, a Chicken, or the Lean of some Veal that has
been roasted rather than boil'd; but if that happens, it will still do. But
however it is, take none of the Skin, nor any Fat. Mince this very small
about half a Pound, and then take off the Skin of a pickled Herring, and
mince the Flesh of it very small, or for want of that, cut the Flesh of
some Anchovys very small; then cut a large Onion small, an Apple or two as
small as the rest. Mix these Meats together and laying them in little
Heaps, three on a Plate, let some whole Anchovys curl'd or upright, in the
Middle, and garnish with sliced Lemon, Capers and other Pickles, with red
Beet-Roots pickled and sliced. This to be served cold; and when you eat it,
use Oil, Vinegar, and a little Mustard.
To serve up pickled _Herrings._ From the same.
Take large pickled Herrings, take off the Skin; then take the Flesh from
the Bones, on each side, all in one piece, crossing them every half-inch.
Then lay the Parts next the Head, in the middle of the Plate, spreading
their Bodies to the outside, like a Star, garnishing them with the Roots of
red Beets sliced, Lemon sliced, and Berberries pickled. This is commonly
eaten with Vinegar, and Bread and Butter, but Onion and Pepper is sometimes
used.
_Marmalade_ of _Peaches._ From the same.
Take Peaches, well grown and almost ripe; pare them, and take their Flesh
clean from the Stones. Lay them with a little Water into a Stew-Pan, and
add three Quarters of their weight of fine Sugar powder'd. Let this stew
till the Peaches are tender, and then mash them with a Spoon, letting them
boil gently all the while, till the Whole becomes thick, almost like a
Paste; then take it out, and cool it in a _China_ Dish, or earthen glazed
Pan; and when it is cold, put it into Glasses, and cover them over with
white Paper.
White _Peach-_Tarts. From the same.
Make some Coffins of sweet Paste, and when they are gently baked, and cold,
fill them with the above-mention'd Marmalade of Peaches, and serve them.
_Apricots_ preserv'd for Tarts. From the same.
Take Apricots of the largest kind, When they begin to turn to Ripeness,
pare them and discharge them from the Stones. Cut them in Halves, and stew
them with a little Water, and their weight of fine Sugar powder'd. Boil
these gently over a clear Charcoal Fire, till the Liquor becomes of the
Consistence of a Jelly, and the Apricots are clear. Then when they are
cool, put them up in glazed Gallypots, or in Glasses. If you use them for
Tarts, put them in Coffins of sweet Paste, and cover them, and put them in
the Oven, till they are hot through. Then serve them with double-refined
Sugar grated over them. These may be either serv'd hot or cold. The Jelly
of this kind, in the Glasses, may be serv'd as a Sweetmeat in a Desert.
_Memorandum,_ If, when these Fruits are ripe, you can have any Apples near
ripe, pare them, and slice them free from the Core, and stew them in as
much Water as will cover them, and their weight in fine Sugar, till by
boiling and stirring, the whole becomes of a Jelly; then in this, when it
is clear, stew your Apricots, or Peaches, till they are what you desire.
_N.B._ You may always colour these with Syrup of Mulberries, which gives no
additional Taste.
Plums to make _Marmalade _of. From the same.
There are several sorts of Plums, which are fit for this use. And though
they differ in colour, that is, some red and some white, yet the Marmalade
made of any of them will be white, for the Colour is only in the Skin; and
that if it was to be used, could give no Tincture; but in our Case, we do
not want it. The Sorts are either the _Bonum Magnum_, as it is call'd,
which is a large, long, red Plum, with a Pulp very tender, but sour, when
it is raw from the Tree. Another is a large Plum, rather yellowish than
white, when it is ripe, and of the former Shape, like an Egg, which is
called by some the Egg-Plum; but more particularly the white _Holland_
Plum, and is so called by the Gardeners. These two have a Flesh and Juice
much like one another, and make a fine Shew in a Dish by way of Desert; but
are in my Opinion only fit for stewing. However, the Skins will part easily
from 'em, when they are ripe, and they both quit the Stone freely. Take
these and peel them, and divide them; then put them in a little Water and
their weight of fine Sugar, made into a Syrup, over a gentle Fire: put them
in when the Liquor is only warm, and when they are cover'd with the Syrup,
stew them gently, if you would preserve them in their Shape; and put them,
with the Syrup, into Glasses as soon as they are clear, or else mash them
into the Syrup, and let them boil till they become like a Paste; keeping
all stirring while they are over the Fire, or else they will burn to the
Pan. This Marmalade is good to be serv'd in Glasses as a Sweet-meat in a
Desert, or to be put into Coffins for Tarts, or to be brought upon the
Table in Saucers among the other Sweet-meats in a Desert.