This Receipt was communicated in this manner: _viz._ Sir, I have seen the
Method you propose to embalm Partridges, in your _Farmer's Monthly
Director,_ and have tried it so far, that I have kept them, done that way,
a Month. I had then a mind to try what I could do with Pidgeons; and as
soon as they were kill'd, I was diligent to take out all the Blood, and
wash them, and dry them, as is directed, with warm Cloths, both inside and
outside. I then laid them in Pans of earthen Ware, and cover'd them with
melted Butter, which kept them very well, for a long time. I wash'd the
Necks of the Pidgeons, when the Crops were taken out, with Vinegar, and
dry'd them. Then I used them as you direct for Partridges, and they kept
sweet a Month, fit for Roasting; and they eat the same as if they were
fresh kill'd. This I send you word of, because you may know how far your
embalming of Partridges has taken Effect, and to tell you, the Lady who
told you of it, understood very well what she did. As for my part, I used
fresh Butter; but you did not say whether it should be salt or fresh, and I
try'd Pidgeons, because they are Fowls which decay sooner than any. If you
think this worth your Notice,
_I am,
Your humble Servant._
S. F.
To preserve _Pidgeons_ another way. From the same.
Take Pidgeons fresh kill'd; wash them from the Blood, and take off the
Flesh, as clean as you can from the Bones, and discharge all the Inside:
then season them well with Pepper and Salt, with a little Mace and Nutmeg
grated, and boil them in equal quantities of Vinegar and Water, till they
are very tender with Cloves, or other Spice, as you like, and if you add a
Bay-leaf or two it will be better. When your Pidgeons are boil'd tender
enough, take them from the Fire, and when the Liquor is cold, lay your
Pidgeons in a large Gally-pot, and pour the Liquor upon them, and cover
them up close with Leather, and they will keep a long time.
An Attempt to preserve _Cucumbers,_ for Stewing, in the Winter. From the
same.
Sir,
You have often told me, that you was a Lover of Cucumbers, and more
especially stew'd, than any other way; which I find many others of my
Friends come into. I propose, that you should pare and slice Cucumbers as
usual for stewing; and then with a little Salt and Pepper, with their own
Liquor stew them in a Sauce-Pan till they are a little tender; then pour
them into a Cullendar, and when they are drain'd well from the Liquor, boil
some White Wine, with Water, half one, and half the other, with whole
Pepper; and when the Liquor is cold, put the Cucumbers into a Gally-pot,
and pour the Liquor over them: and, if you put a little Oil upon the
Liquor, I am persuaded they will keep several Months. I wish it may be
try'd, for I have thought of it; and according to my Judgment it may be fit
to use, any time in the Winter, for stewing.
When you use these, pour away all the Liquor, and let them pass through a
Saucepan with a little Salt and Water, till they are tender, as you would
have them; then drain them again in a Cullendar, and fry them brown, with
burnt Butter, first flouring them, and a little Pepper; and when they are
enough, put in a Glass of Claret, or a Glass of White Wine.
_I am,
Your humble Servant._
S. F.
_Pippin_ Tart. From the same.
Cut some golden Pippins in halves, pare them, and take out the Cores; then
stew them with half their weight of Sugar, and some Lemon-Peel, cut in thin
long Slices, and Water enough to cover them. When they are clear, they are
enough; then set them by to cool, and strain off the Liquor, or Syrup, and
put that in a Pan to stew gently, with some candy'd Lemon and Orange-Peel,
in slices; then have a sweet Paste prepared in a Dish, and lay in your
Pippins, and pour the Syrup, and Sweetmeats, over them, and bake them in a
gentle Oven; and when it is hot, pour some Cream either pure or artificial
over them, and serve them to the Table.