Take a small Rump of Beef, lay it in a long Pan, deep enough to allow your
Beef to be cover'd; then put to it a Pint of Ale, a Quart of Claret, half a
Pint of Verjuice, or the Juice of two large Lemons; and as much Water
added, as will make Liquor enough to cover it, a Crust of Bread burnt, an
Anchovy, some bits of Lemon-Peel, a bunch of sweet Herbs, two large
_Hertfordshire_ Turnips cut in dice, two large Onions cut in halves, some
Pepper and Salt, a Nutmeg sliced, a few Cloves, and a little Mace. Stop
this close, and let it stew, at least, five Hours; then lay your Beef in
the Dish, and pass the Liquor through a Sieve, and fill the Dish with it;
garnishing with Turnips, cut in Dice, boil'd tender, and then fry'd in
Hog's-Lard, and sliced Lemon, or you may bake your Rump of Beef, if you
will, for it is much the same. And this way you may likewise bake or stew a
Leg of Beef, or an Ox-Cheek, only break the Bones of the Leg of Beef, and
take out all the Bones of the Ox-Cheek, and take especially Care to clean
it, for it requires some nicety to do it well.
_Pepper-Mint Water,_ From the same.
Take Pepper-Mint six handfuls, cut it a little, and infuse it two Days in
six Quarts of clean Spirit; then draw it off in a cold Still, marking every
Bottle, as it fills, with a Number, for the first Bottle will be far the
strongest, the second less strong, and the third weaker than the second;
and so as we draw off more, they will be still weaker, till at last it
becomes almost insipid, and somewhat sourish, but take none of that; then
cover the Mouth of your Bottles with Papers prick'd full of Holes, and let
them stand a Day or two; then pour your first Bottle into a large earthen
glaz'd Pan; and to that the second, and then the third, and the fourth, and
so on, till by mixing they all become of a sufficient strength; then put
them in Bottles, with a Knob or two of double-refin'd Loaf-Sugar, and cork
them close. This is an incomparable pleasant Dram, tasting like Ice, or
Snow, in the Mouth, but creates a fine warmth in the Stomach, and yields a
most refreshing Flavour.
This Sort of Mint is hard to be met with; but is lately cultivated in some
Physick Gardens at _Mitcham_. It must be kept well weeded, and the top of
the Bed, where it grows, must, when we cut it, be pricked up, a little,
with a small Fork, or the Earth made fine with a Trowel; because the
Runners, of this sort of Mint, shoot along upon the Surface of the Ground,
and so at the Joints strike Root, which is contrary to other Sorts of Mint,
which shoot their Runners under ground.
_Damson-Wine_ to imitate _Claret._ From the same.
Take nine Gallons of Water, make it scalding hot, and pour it upon six and
thirty Pounds of _Malaga_ Raisins well pick'd from the Stalks. The Raisins
should be sound, or they will spoil your Wine. While the Water is yet hot,
put into the Liquor half a Peck of Damsons full ripe, and pick'd clean of
the Stalks and Leaves, to each Gallon of Liquor; then stir them all
together in the open Tub we make this Infusion in, and continue stirring
them twice a Day for six Days. Keep this Tub cover'd with a Cloth all that
time: then let it stand five or six Days longer, without stiring, and then
draw it off: and if it is not deep-colour'd enough, put a little Syrup of
Mulberries to it, and work it with a piece of White-Bread toasted, and
spread with Yeast or Barm, in an open Vessel; and then tun it, keeping the
Bung of the Vessel open till the Wine has done singing in the Cask. Then
slop it close, and let it stand till it is clear, which will be in two or
three Months; then draw it off. Some will just give their Damsons a scald
in the Water before they pour it on the Raisins, which is a good way.
To Cure a _Lap-Dog,_ when he continues drowsy some Days, and cannot eat.
From the same.
If you find a Lap-Dog to be sleepy, and will not take his Victuals for two
or three Days; or if he eats, and as often discharges it soon after; take a
large Tea-spoon-full of Rum or Brandy, and as much Water, and holding his
Head up, and his Mouth open with one Hand, pour it down his Throat. This is
quantity enough for one of the smallest Dogs, and will cure him in less
than half an Hour; but as the Dogs are larger, you may give to the biggest
a large spoonful of Rum or Brandy equally mix'd with Water, and so in
proportion to the size of the Dog. It is a sure Remedy.
_Dog-Grass,_ or _Couch-Grass,_ or _Twitch-Grass,_ necessary to be had,
growing in Pots in _London,_ to cure _Lap-Dogs,_ that are sick, in the
Summer. From the same.
Couch-Grass is one of the Gardener's Plagues, and is in every Garden too
much. Take a Clump of this, and set it in a large Garden-Pot, and letting
it stand as airy as possible, water it gently every other Morning. There is
one sort of it, which is finely variegated, the Leaves appearing like
striped Ribbons. This fine sort is at the Ivy-House at _Hoxton_, where it
may be put in Pots at any time. This, or the other, should be put to a Dog,
at any time, when he is sick, and he will eat it greedily, and cure
himself; but for want of this Help, which favourite Lap-Dogs in _London_
want, they lose their briskness. I believe it would be worth some poor
Woman's while to sell this Grass, in _London_, where so many fine Lap-Dogs
are kept, and indulged so much, that they cannot be taken abroad to search
their Physick; while those of the larger kind take their way abroad, in the
Mornings, at their pleasure. This, Sir, I send you with some other
Receipts, because Dogs are not a little useful about a Farm, and the little
ones are no less agreeable to their Keepers. And I am sure, if you publish
these, they will prove very acceptable to many Ladies, and Gentlemen, who
are Admirers of these faithful Creatures.
_I am, &c._
J. L.
_Lisbon_ or _Portugal-Cakes._ From the same_,_
Take a Pound of double-refin'd Loaf-Sugar beaten fine, and past through a
fine Sieve. Mix this with a Pound of fine Flour; then rub into these a
Pound of fresh or new Butter, till your Sugar and Flour looks like
Bread-Crumbs; then add, two or three spoonfulls of Orange-Flower-Water, and
about ten spoonfuls of Canary-Wine: then beat ten Eggs, till their Whites
are whipt to Snow, and mix the Eggs, with the rest, with a quarter of a
Pound of blanched Almonds beaten in a Marble Mortar, with some Orange-Flower
Water; and when you have butter'd your Pans well, fill them half full with
this Mixture, and bake them, if you make them without Currans, or else fill
the Pans fuller, first plumping the Currans, which should be in proportion,
as you please.
_Imperial Florentine._ From _Mr. Byecorf_ at _Augsburgh._
Cut the leanest part of a Leg of Veal, in thin Slices, and beat them with
the Back of a Knife, as you would do _Scots_ Collups; then season the
Cutlets with Cloves, Pepper beaten fine to powder, some Pepper and Salt,
with some Nutmeg grated, a little dry'd sweet Marjoram powder'd, or some
sweet Basil. Lay this Mixture pretty thick upon them, and roll them up with
a little Piece of fat Bacon, in the middle; then lay in your Paste to the
Dish, and over the Bottom strew a little Pepper, Salt, and Nutmeg, with
some Balls of farced Meat, with bits of Butter, placed here and there. Put
in then your rolls of Veal, with some Cocks-Combs blanched, a quarter of a
Pint of Mushroom Buttons pickled, some Slices of Lemon, with half a Pint of
White Wine, and about a Pint of Water; then close your Pye, and when it is
baked, serve it hot. _N.B._ Before you close it, put some bits of Butter on
the top of your Rolls of Meat.
To make Farced Meat, for the foregoing _Florentine._ From the same.
Take the Lean of a Leg of Veal, chop it small, and beat it well in a Marble
Mortar, with as much Fat of the Kidney of Veal; and then put some Pepper,
Salt, Cloves, Nutmeg, Powder of dry'd sweet Marjoram, and some Mushrooms,
chopt as you please; then add as many Eggs, beaten as you think proper,
with some grated Bread, to make it into a Paste, and roll this Mixture into
Balls. Some instead of the Kidney-Fat of Veal, will chop the same quantity
of fat Bacon.
To make a Tart of white _Beet-Cards._ From the same.
Take some white Beet-Cards, (or Leaves) as much Spinach-Leaves, and the
same quantity of _French_ Sorrel, which has a round Leaf. Chop these small,
or if you beat them all together in a Marble Mortar, it is better; then
strain out the Juice, and put it amongst the same proportion, or quantity,
of the same Herbs, fresh cut, that is, put the Liquor to as many Herbs as
you cut before, and shred them; then add to them about five Ounces of good
Sugar, and you may put as much Currans. Mix these well, and bake them; then
pour over it, while it is hot, some Cream that has been boil'd thick, and
serve it hot: but if you use raw Cream, from the Dairy, you must mix it
with the Ingredients, and then strew fine powder'd Sugar over it, but serve
it hot, let it be which way you will.
To make a Preserve of _Quinces,_ white in _Jelly._ From the same.
Make a Syrup of Golden-Pippins, or Golden-Rennets; and to make that, pare
your Apples, and core them, but never use two sorts together, for one will
be soft before the other is half done. Always take this for a Rule in
Apples, Onions, and Turnips; they should be all of one kind, and all from
the same Place, or else you will be disappointed. Boil your Apples with
their weight in Sugar, and as much Water as will mix with it: boil this to
a Jelly, and in the mean time, pare your Quinces, and cut them in Quarters,
taking them clear off the Core; then boil them, first in fair Water, till
they are a little tender, and then put them into the boiling Syrup, and
keep them gently boiling half an Hour, or what one might more properly call
stewing. If the Quinces are not then clear, boil them again, the next Day,
in the same Liquor; and when the Quinces are as clear as they can be, which
is never very much like other Fruits, but we should rather say tender, put
them into Gallypots, or Glasses, and pour the Syrup, or Jelly, over them,
to keep; and as soon as they are cold, then put Papers over them.