Take an Ox-Heart, and parboil it, or a Neat's-Tongue, boil'd without drying
or salting, or the Inside of a Surloin of Beef; chop this small, and put to
each Pound two Pounds of clean Beef-Suet, cleaned of the Skins and Blood,
and chop that as small as the former; then pare, and take the Cores out of
eight large Apples, and chop them small, grate then a Two-penny-Loaf; and
then add two or three Nutmegs grated, half an Ounce of fresh Cloves, as
much Mace, a little Pepper and Salt, and a Pound and a half of Sugar; then
grate in some Lemon and Orange-Peel, and squeeze the Juice of six Oranges,
and two Lemons, with half a Pint of Sack, and pour this into the Mixture.
Take care to put in two Pounds of Currans to every Pound of Meat, and mix
it well; then try a little of it over the Fire, in a Sauce-pan, and as it
tastes, so add what you think proper to it: put this in an earthen glaz'd
Pan, and press it down, and you may keep it till _Candlemas,_ if you make
it at _Christmas._
_Memorandum,_ When you put this into your Pyes, press it down, and it will
be like a Paste.
When you take these Pyes out of the Oven, put in a Glass of Brandy, or a
Glass of Sack or White Wine, into them, and stir it in them.
_Plum-Pottage,_ or _Christmas-Pottage._ From the same.
Take a Leg of Beef, and boil it till it is tender in a sufficient quantity
of Water, add two Quarts of red Wine, and two Quarts of old strong Beer;
put to these some Cloves, Mace, and Nutmegs, enough to season it, and boil
some Apples, pared and freed from the Cores into it, and boil them tender,
and break them; and to every Quart of Liquor, put half a Pound of Currans
pick'd clean, and rubb'd with a coarse Cloth, without washing. Then add a
Pound of Raisins of the Sun, to a Gallon of Liquor, and half a Pound of
Prunes. Take out the Beef, and the Broth or Pottage will be fit for use.
_Amber-Rum,_ from _Barbadoes;_ an extra-ordinary way of making it, from
that Country.
Take the Preparation of the Scum and Dregs of the Sugar-Canes. Let them
ferment, and distil them with the Leaves of the _Platanus_, or Plain-Tree;
then put them into a Still again, and hang some Amber powder'd, in a Muslin
Bag, in the Cap of the Still, and let all the Steam pass through that, and
it will be incomparable good Rum.
A boiled _Goose_ with its Garniture. From the same.
Take a young fat Goose, and salt it, and pepper it, for four Days or a
Week; then boil it as you would do other Victuals, till it is tender; then
take it from the Pot, and put about it some _Hertfordshire_ Turnips boiled,
being first cut in dice, some Carrots boiled, and cut in dice, some small
Cabbage-Sprouts, some red Beet-Roots cut in dice, some _French_ yellow
Turnips cut in dice, or such other Roots, or Herbs, as you like best.
Collyflowers, if they are in season, will do well; but they must all be
toss'd up with Cream and Butter, except the _Hertfordshire_ Turnips, which
should, after they are boiled, be dry'd in a Cloth, and well flour'd; then
fry them in hot Lard, or hot Butter, drain them well, and serve them with
the same Sauce.
_Memorandum_, If you have any of the yellow _French_ Turnips, cut them in
dice to boil, and when they are enough, treat them in the same manner as
you are directed, for the _Hertfordshire_ Turnips. Take care in the buying
of the _Hertfordshire_ Turnips, for they are all white; but they require a
longer boiling than the red-ringed Turnips: the red-rings are soft
presently, when they are good, and the others are near an Hour in boiling,
and, even then, feel hard to the Spoon.
_Viper-Soup._ From Mr. _Ganeau._
Take Vipers, alive, and skin them, and cut off their Heads; then cut them
in pieces, about two Inches in length, and boil them, with their Hearts, in
about a Gallon of Water to eight Vipers, if they are pretty large. Put into
the Liquor a little Pepper and Salt, and a Quart of White Wine to a Gallon
of Liquor; then put in some Spice, to your mind, and chop the following
Herbs, and put into it: Take some Chervill, some white Beet-Cards or
Leaves, some Hearts of Cabbage-Lettuce, a Shallot, some Spinach-Leaves, and
some Succory. Boil these, and let them be tender; then serve it up hot,
with a _French_ Roll in the middle, and garnish with the raspings of Bread
sifted, and slices of Lemon.
_Ketchup,_ in Paste. From _Bencoulin_ in the _East-Indies._
There is a Kidney-Bean, we have here, which has a fine relish in it, as the
_Indians_ say, but in fact there is none but what they give it by Art. This
Bean, when it is full ripe, is taken out of the Shells, and boiled to a
Pulp, and that Pulp strain'd till it becomes like Butter; then they put
some of all the Spices into it, in Powder, as, Nutmeg, Cloves, Mace, and
Pepper, Garlick, and Orange-Juice, or some Mango Pickle. This being well
mix'd together, makes an agreeable Sauce, when it is put in any warm
Liquor.